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Welcome back to Pizza Quest! Every now and then we are fortunate to welcome back the legendary John Arena, who I refer to as the Yoda of Pizza. Often, Brian Spangler of Portland's Apizza Scholl's, also joins us and we refer to the two of them as The Pizza Yodi's. …
Welcome back to Pizza Quest for another new season of conversations with very interesting people. Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the visi…
Garrett McPerry fell down the sourdough rabbit hole about eight years ago, started selling loaves at his local farmers market and, fueled by the public's enthusiastic response, just kept drilling deeper until, two years ago, when he and his wife Lauren opened a brick and mortar bakery cafe called T…
Welcome back to Pizza Quest! Charlotte, NC is starting to generate more and more national buzz as a culinary destination city. Top Chef is in pre-production here in preparation for its next season, with Charlotte as the host city, and some of the local chefs and restaurants are getting re…
Welcome back to Pizza Quest, Rye bread, the way we remember it -- at least those of who grew up near Jewish bakeries and delis -- has never really gone away but it does, at times, seem like an endangered species. Steven Katz, a Washington DC attorney and policy consultant, who also happen…
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