Pizza Quest

Three years ago, Eidref Laxa started a podcast in San Jose, California as a way to learn everything he could about pizza so that, maybe, one day he could open his own pizzeria. Over 150 episodes later, "What's Good Dough" has become a goldmine of pizza knowledge, culled from the giants in the industry who have generously shared their knowledge with Eidref, who then shares it with his listeners. In this episode of Pizza Quest, Eidref describes his journey of self-discovery with host Peter Reinhart, including some of the highlight moments of his many interviews with pizza luminaries like Tony Gemignani, John Arena, Dan Richer, Will Grant, and many others, while he continues his own never-ending quest for the perfect pizza.

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In light of the new announcements of James Beard awards, we would like to congratulate Chris Bianco (Outstanding Restauranteur) and post again our conversation with Chris Bianco. Congratulations Chris: Chris is rightfully acclaimed as the poster boy of the artisan pizza movement. Not only is he an important and unfiltered thought leader in the realm of sustainability and right action, but his pizzas represent the benchmark to which all others aspire. Today we take a deep dive into the mind and heart of Chris Bianco of Pizzeria and Pane Bianco.

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Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.

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Ann Arbor is one of the great college towns in the country, but it is equally revered in the food world as the home of Zingerman's, the destination deli and bakehouse that has become a benchmark brand, the Zabar's of the mid-west, if I might be so bold. But it is also a wonderful restaurant incubator via their "Community of Businesses," as witnessed by Miss Kim, a landmark restaurant operated by Chef Ji Hye Kim, where traditional Korean dishes are reimagined using local, seasonal, mid-western ingredients. As with all success stories, there is a long, interesting back story, including Ji Hye's days growing up in Seoul learning all about kimchee and other food traditions from her mom, then the family's immigration to New Jersey, Ji's college years at the University of Michigan studying political science and economics, then a career in food service -- all before finding her way back to Zingerman's, where she operated an in-house street food cart for 4 years called San Street. And then came Miss Kim, along with national accolades and suddenly "being discovered" beyond Ann Arbor on the national stage. You'll hear all about Ji Hye Kim's inspirational journey and her culinary vision on this week's episode of Pizza Quest with Peter Reinhart.

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Tommy Garnick is known and loved throughout the pizza world as the Grand Champion of the 2019 California Milk Board Pizza Competition and as the former owner of Brava Pizza in Denver and as an instructor at The Fire Within Wood-Fired University. More recently, however, Tommy has relocated to Tucson, Arizona, where he and his partners are building a multi-purpose artisan culinary and crafts center, including a showcase for some of the most beautiful kiln-fired tiles from all over the country. This is a major work in progress for Tommy, and, in this episode, he takes us on a tour of what he's creating out there on the edge of the desert and talks about the compelling vision that drives him forward. And, of course, we talk about his prize-winning pizza too -- how could we not?

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Alan Cahn is one of my oldest and dearest friends -- a brother from another mother, as the saying goes. He is also a transformation-meister, who has dedicated his life to helping others achieve their highest aspirations and self-discovery. We started out in food together, as part of a restaurant collective in Boston 51 years ago, and each followed our personal quests as the road unfolded for us, yet never lost contact as we shared our latest discoveries with each other. You'll hear all about that, as well as Alan's sage guidance for those wanting to raise their own game to the highest levels of excellence, in this new episode of Pizza Quest with Peter Reinhart.

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We often say that Pizza Quest is more about the quest than it is about the pizza, so in this episode we do just that, as we expand the map of our journey and our celebration of artisanship wherever we find it. Today we welcome fellow Heritage Radio Network host, Lou Bank, of the Agave Road Trip podcast. You'll learn all about how Lou's non-profit organization, s.a.c.r.e.d., supports and celebrates the unknown farmers and distillers of rare, small batch agave spirit beverages in rural Mexico, helping them build village libraries and water systems while they preserve their traditional distilling methods. Yes, we're talking about mezcal, the real thing, and Lou takes us through an intoxicating tasting session as he shows me (and us) how to unlock and appreciate the many depths of flavor lying hidden in that smoky agave whiskey. We'll all learn together as Lou Bank guides us on our own agave road trip, right here on Pizza Quest.

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For over 30 years, Expo has been the largest gathering of pizza professionals, enthusiasts, and all-around pizza freaks in the world and has been featured on many television shows and is an indispensable event for independent operators to secure contracts, ingredients, equipment, and (importantly) new ideas. I think of it as a “gathering of the tribe.” Every day during the Expo, over 10,000 people gather in the Las Vegas Convention Center to make deals, swap war stories, and eat great pizza (and now also other baked goods, as The Artisan Bakery Expo has been attached as part of the event). Peter (“Pete”) Lachapelle is not only the Executive Editor at Pizza Today Magazine, but is also the “overlord” of Pizza Expo. In this riveting conversation, Pete shares the anguish of canceling last year’s Expo and talks about what lies ahead.

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Every day, new pizzerias open everywhere to varying degrees of success. But what is it that causes some of them to immediately burst from the gate and generate excitement and buzz? Geno DiPaolo and his daughter Gena, somehow found that "secret sauce" to make it happen in Charlotte, North Carolina at their Geno D's Pizza. Geno is known by his fans as "Geno from Jersey," and that is definitely part, but not all of the magic. Listen in as Geno and Gena fill us in on what makes New Jersey pizza so special to the many Carolinians who are now flocking to their tiny kiosk-style father/daughter pizzeria. Geno also shares some of his techniques for his signature Grandma pizza, which has quickly become a crowd favorite. It's all here on this latest episode of Pizza Quest with Peter Reinhart.

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We've invited one of our regular contributors and Pizza Yodi, Brian Spangler (owner of Apizza Scholls in Portland, Oregon), to flip the script and interview this week's guest -- me! I'm here to announce the release of our long-awaited book, "Pizza Quest, My Never-Ending Search for the Perfect Pizza," and to answer Brian's questions about the book. Brian, by the way, is one of 30 contributors to the book, which grew out of the first two seasons of Pizza Quest, and brings the reader over 35 recipes that pay tribute to the many pizza luminaries who appeared on episodes of our show. We'll take you behind the scenes of this book, which is now officially published and available via your favorite book sellers. Thank you Brian for being the inspiration for two of the pizzas featured in the book. In this interview, we'll discuss what I call the Eleventh Commandment of Pizza: It's more about the quest than it is about the pizza, and quest never ends!

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