Still a few seats left for this Saturday’s class, “The Bread Revolution,” on unique breads made with sprouted flour, at Southern Season Cooking School in Richmond, VA (June 20th — their website says Friday the 19th but that is incorrect). Also, the same class will be offered in their cooking school in Charleston, SC on Saturday, June 27th. To register, go to www.southernseason.com and navigate to the appropriate location and class schedule. Hope to see some of you there!
Just got back from teaching these classes in Cleveland at The Western Reserve School of Cooking and also at The Loretta Paganini School of Cooking, and they were really well received. While there, I ate at a fabulous pizzeria in Kirtland, OH (just outside of Cleveland) called Biga. I plan to post some photos and a little about my adventure there in the next few days (www.bigapizzeria.net ). Definitely worth the trip! More soon….
Recent Articles by Peter Reinhart
- Pizza Quest: Nicky Giusto, Central Milling
- Pizza Quest: BBQ and Grilling Special Edition with Steven Raichlen
- My Upcoming Virtual Pizza Class, with Discount Code
- The Sacred Life of Bread, with Meghan Murphy-Gill
- Pizza Quest: “By Bread Alone,” with Kendall Vanderslice
- First Revised Draft of History (FRDH) with Michael Goldfarb
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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
Thanks for the Bread Revolution class in Richmond on the 20th of this month at Southern Season. If anybody is considering giving Whole Grains a try in their baking, you need the book “Bread Revolution” by Peter. Using almost exclusively Sprouted Whole grain flours, you will find the taste amazing and nothing like the whole grain breads of the past. Sprouting releases the magic of the grain that excites not only the taste, but the smell as well! Peter does his class in the same vain as his writings, bringing culture and history into all his recipes! Thanks Peter!
Thank you, Lawrence!!
Any upcoming classes in or near Va?
I did teach at Southern Season in Richmond back in June, but won’t be going back on the road again till next year. I’ll post my schedule in the Peter’s Blog section once I have it, so please do check back from time to time.
any class in NY area on Pizza
I’ll be teaching a class at King Arthur Flour, Norwich, VT, on sprouted grain breads in October. But nothing scheduled for NY this year, as I’ve been focusing on meeting some book deadlines. I do hope to go out on the road next year to venues all over the country, and will post those classes here in the Peter’s Blog section once I have my schedule. But, as of now, I’ll be teaching only here in Charlotte for the rest of this year, other than the King Arthur class.
Any pizza or bread classes coming to California?