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Peter on the Road

Hi Everyone,

We’re getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up.

I’m getting ready to go out on the road again during June to teach and would love to have you attend if I’m in your area. I’ll be doing a series of “Bread Revolution” demo classes (on the “new frontier” of sprouted flour) on these dates:

June 6th: Chapel Hill, NC, The Southern Season Cooking School

June 8th: Cleveland, The Western Reserve School of Cooking

June10th: Chesterland, OH, The Loretta Paganini School of Cooking

June 20th: Richmond, VA, The Southern Season Cooking School

June 27th: Charleston, SC, The Southern Season Cooking School

In addition, I will be offering a few other classes in Cleveland and Chesterland:
June 9th: American Pie: Making Perfect Pizza, Western Reserve School of Cooking, Cleveland

June 11th: Whole Grain Breads From Whole Milled Flour, Loretta Paganini School of Cooking, Chesterland, OH

June 12th: Sourdough and “Next Frontier” Specialty Breads, Loretta Paganini School of Cooking, Chesterland, OH

Contact and schedule info for the schools is as follows:

www.southernseason.com/  (Southern Season, all locations)

http://www.wrsoc.com/ (Western Reserve School of Cooking)

www.lpscinc.com (Loretta Paganini School of Cooking) or phone 440.729.1110

All details and times are on their sites. Hope you can make it — should be a lot of fun! As of today there are still a few seats left, but no promises as we get closer to the class dates. Please introduce yourself to me as a PizzaQuest follower if you come.

More coming soon here on PizzaQuest. Thanks for hanging in there with us these past few “reboot” months.

All the Best,

Peter

 

 

 

Comments

carol sciarra

Peter,

Do you ever offer classes in the San Fran area?

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on Amazon.com