Peter's Blog

Hi Everyone, I promised to tell you how to get your hands on some of that great flour from Central Milling, as well as the “Super Sprout” sprouted whole wheat flour from Lindley Mills. So first, here’s the number for Keith and Nicky Giusto at Central Milling, in Petaluma, California: (707) 778-1073. Ask for Keith or Nicky and tell them you read it right here. Before you do, check out…Read More…

Hi Again, As the song goes, June is busting out all over. So many cool things happening everywhere that I wanted to mention a couple of them for those of you who, like me, enjoy discovering things at the front edge of the wave, before the rest of the world catches up. Two that I’m tracking are the following: If you’ve followed some of the “Comments’ we’ve received every now…Read More…

  This is a time for commencements, graduations, and the completion of cycles. On Saturday we celebrated the annual graduation of our students at Johnson & Wales University and I loved watching our 1,100 grads confirm their educational experience by marching up to proudly accept their diplomas, going through the formal, ritual ceremony that marks such a significant transition into adulthood. It was indeed a confirmation service, like a bar…Read More…

We’re about to visit with Chef Jensen Lorenzen and his wife Grace in a small coastal town in Central California with a series of upcoming webisode segments.  I was recently watching one of the pizza making sessions where Jensen and Peter used some unique local ingredients and created a wonderful pizza.  I felt compelled to give it a shot. I recently came “clean” hinting that my pizzas may look more…Read More…

Hi Everyone, Below, you will find the second part of Chef Jensen Lorenzen’s reflections and blog report following his trip to Italy and the Terra Madra gathering last fall (Part One is located in Peter’s Blog posted May 10th, located below). I think his ethic and commitment to authenticity and flavor is a wonderful example of what Pizza Quest –emphasis on “Quest” — is all about. It also reflects what…Read More…

Hi Everyone, I’m headed on the road for an exciting new Pizza Quest adventure. I can’t say where yet, but I do promise to report on it as soon as I get back. In the meantime, I want to share with you a blog posting from our friend Chef Jensen Lorenzen of The Cass House Inn in Cayucos, California. This was originally posted on his Cass House Inn blog site:…Read More…

I have to go to a meeting in a few minutes but before I do I wanted to get this info to you regarding how to order sprouted wheat flour directly from Lindley Mills. I spoke with Joe Lindley yesterday and he said, “Just have them call us here at (336) 376-6190 and we’ll work out a way to send it to them.” The mill is located in Graham, NC,…Read More…

I knew pizza was a hot subject but we recently received a note from the folks at the California Culinary Schools website telling us about their top 50 pizza blogs. We’re happy to have made that list, considering we’ve only been up and running for three months and probably were just getting started when they started working on it. But I want to congratulate all the blogs and websites who…Read More…

In my last post I wrote about the sprouted wheat flour brought to the festival by Joe Lindley. Pictured here is the breakfast focaccia I made with that flour, along with a whole lot of golden raisins and dried cranberries, glazed with a citrus fondant flavored with orange essence (I put on the glaze after this photo was shot). It was, in a word, delicious!  I’ll post the recipe next…Read More…

On Saturday, April 2nd, I attended the seventh annual Asheville Bread Festival. I’ve been attending since the very beginning, haven’t missed a one, and each year it gets better and better and more people show up from all over the country. The format has been that the first few hours are held at Green Life Grocery (now owned by Whole Foods), where local bakers display and sell their breads to…Read More…