See you this week at Pizza Expo!
As noted in an earlier post, this is the big Expo week in Las Vegas. Not only for Pizza Expo 2019 as well but also the very first Artisan Baking Expo, happening in the adjacent hall. I know many of you are already planning to be there. And, of course, many of you won’t be there but would love to know what happened, so I’ll report on that when I return. But for those who want more info to help you make up your mind, go to the official websites here: https://www.pizzaexpo.com/ and also here: https://www.artisanbakeryexpo.com/
Here’s an update on my schedule in case you want to come by: I’ll be speaking a number of times at both Expo’s, including a keynote presentation on “My Never-Ending Search for the Perfect Pizza” on Monday, March 4th at 12:30 PM. Then, on Tuesday, I’ll be signing books at the Bread Bakers Guild of America booth from 12 to 1 PM, and then at the Lloyd’s Pans booth from 1 to 2 PM. Come by to one of these booths, if you can, and say hi.
On Wednesday at 9:30 AM I’ll be moderating a very special panel with pizza masters John Arena (Metro Pizza, Las Vegas) and Brian Spangler (Apizza Scholl’s, Portland, OR) called, “Tinkering with Your Crust.” We’ll be finding out all their dough tricks as well as fielding lots of questions from the audience in an attempt to help everyone figure out the best way to tweak their own dough to achieve its full potential. Remember, I’m the one who coined the Baker’s Mission: To evoke the full of potential trapped in the grain. That’s the holy grail we’ll be going after in this hour-long discussion. Afterwards, look for me at Fire Within and back at Lloyd’s Pans.
On Thursday, March 7th, I’ll be back on the Artisan Baking Expo side of the hall at 9:45 AM to present on the topic: The Future of Bread. I’ll be sharing the key ideas that emerged from both the 2017 and the 2018 Johnson & Wales International Symposium on Bread. To all my fellow bread-heads, this will be worth your while. Finally, on Thursday at 12 noon I’ll be at the King Arthur Flour booth where we’ll be playing a game with prizes called “Stump Peter Reinhart.” I have no idea what that will be like but I’ve been told it will lots of fun albeit some personal humiliation may be at stake (sounds like somewhere between a dunking tank and NPR’s Wait Wait Don’t Tell Me).
I’ll also be hanging out every day at the Forno Bravo booth, and the Fire Within booth, and also a few other surprise appearances, so please track me down and hang out for a while. I’m also planning to make an evening ramen run to my new favorite, Ramen Sora, in Las Vegas’s Asia Town. Find me and let know if you want to join the expedition.
On a separate note, our friends at Food First, the makers of ProBiotein and the amazing Micro-Biome Bar that we give away to all attendees at the International Symposium on Bread, and which I’ve written about in the past, have just launched a new bar featuring the newest (to us, at least) North American super-fruit, the Saskatoon berry. I just tasted the first sample run and I love it! They’ve launched a KickStarter campaign, so you can learn all about the Saskatoon and the newly emerging category of prebiotic gut care. Check it out here: https://www.kickstarter.com/projects/microbiome/microbiome-bar?ref=project_link
One more update: I recently did an extensive podcast with the folks from the Flour Hour, where we covered a lot of ground regarding bread, fermentation, and a little philosophy. You can hear it at: itunes.apple.com/us/podcast/flour-hour-baking-podcast/id1324467870?mt=2 or Here Hope to see some of you in Vegas and, if not, somewhere on the trail when I hit the road this summer to promote Perfect Pan Pizza, which comes out May 14th (and is on pre-sale already at Amazon).
Till then, may your pizzas all be perfect!!!
Recent Articles by Peter Reinhart
- New Webisode: Baking Mini Baguettes from Pizza Dough
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com