See you this week at Pizza Expo!

Hi Everyone,

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/

At last year’s Expo, me (in the empty chair since I was taking the photo), with Nancy Silverton and Brian Spangler

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.

At Expo with Siler Chapman, Tony Gemignani, and Michael Shepherd of the Pizza Champions team

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!!!

Peter

Peter Demonstrating How to Make Pita Bread at the Forno Bravo Booth at the 2018 Pizza Expo