Chicago Event, Feb. 28th
Hi Everyone,
I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll also be tasting one of my favorite recipes from the book, Sprouted Corn Bread.
I know this only applies to a few of you who read Pizza Quest but, if you are in the area, come by. There’s a small charge for non members (I think it’s $5) but it will be a great chance to meet some serious food writers and historians. Be sure to tell me if you read about it here.
I’ll write more when I get back about the conference and a special pizza tasting I’m attending on Tuesday night. More soon….
Peter
Recent Articles by Peter Reinhart
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Peter, we are super huge mega-fans of pizza quest and all things bread, grain and beer! We didn’t know how to contact you, but we’ve got a crazy little pizza storm brewing up here in Wyoming! If you’re ever near our neck of the woods, you MUST check out what we’re doing… Thanks for all you do, we have benefited from your books so much, we would love to show you what we’ve been able to do with your help! You’re my favorite bread and pizza guru, feel free to come to Wyoming and make my year!
Sincerely,
Ariane Jimison
Co-owner at Pizza Carrello in Gillette, WY
Oh, Peter, I wish I would have seen this before Baking Tech. At the last minute I chose not to go because I had too much going on in my lab, but I would have chosen otherwise had I seen your note. It would have been nice to meet again, since it’s been a few years since your time in Buffalo (consulting with my former employer). All the best!