Pizza Quest

Welcome Back to Pizza Quest! This conversation is bound to tick off some folks, and everyone's entitled to his or her own opinion, but our music Yoda, Peter Scott Ruben, is definitely not shy about his Mt. Rushmore of top rock band singers. During his last visit we did the same for solo singers, from Frank Sinatra and down, but this time the criteria is for those who earned acclaim fronting rock bands (and I mean serious rock bands), not as soloists (even though some were superstars as soloists too). Some of Peter's list may surprise you (I was), and some of his omissions may make you even more upset, but hey, this is rock and roll so getting riled up is part of the game. Tune in for a fun-filled hour as we dive back into the past, especially the golden era of the 1960's and '70's, as we compile a top ten, and then a Mt. Rushmore, of the best of the best. Remember, it's more about the quest than it is about the pizza, and today's quest is rock and roll greatness (with a little pizza thrown in too), so jump on the magic bus and hang on for a wild ride! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest! The cottage bakery movement is a global phenomenon and we have here, in my hometown of Charlotte, NC, a shining example of a rising star of this movement.  Doug and Kaitlin Rose, along with their "team" of four kids (ages 9-16), are cranking out amazing 100% sourdough breads and bagels (and other inventive sourdough products made with heirloom and ancient grain flours), from a small bakeshop constructed inside their carport. Every loaf is pre-sold via subscription before it ever hits the shelves and, after a relentless six year commitment to learning the craft and growing the business, the Roses are ready to make the huge leap to a brick and mortar bakery located about a mile from their home (and, I might hope, to reclaiming full use of their home for, well, home stuff). This is an inspirational story about single-mindedness and grit, and a great case study for how to grow a business for anyone who has ever had an entrepreneurial vision of their own. One obvious takeaway: stay patient and be resilient. Hear all about it in this delightful and insightful conversation with my favorite local bakers, Doug and Kaitlin Rose, founders of Team Rose Bread. You can follow their ongoing journey via https://teamrosebread.com/ and @teamrosebread on Instagram. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest! This episode is a case study on how to create and bring a new product to market. The product is called Pizza Freak, and the team members behind it are Brad Daniels, Brad Kilgore, and Matt McKenney or, as I like to call them, two chefs and a marketing guru. What you will learn in this episode is how a Detroit-inspired frozen square pizza went through the journey from idea, to product, to getting it on the shelves. I've tasted it and it is pretty special -- a frozen pizza with chef-inspired aspirations that really delivers on its promise. It's a product that required innovation at every level of the process and, hey, they have pulled it off, so far— but the story is still unfolding! The two chefs, Brad Kilgore and Brad Daniels (Brad and Brad) are the real deal, with resume's and restaurant successes that firmly establish their bona fides (you'll hear all about their various restaurant projects during the conversation), and Matt McKenney is the marketing and branding partner who represents a number of advanced-level cooking tools and products. What started out as a "what if" passion project turned into Pizza Freak, as they all realized, "We've got something special here." For anyone who has ever dreamed of taking their signature food products (you know, the ones that all your friends and family members tell you should be turned into a business or a restaurant, not realizing the challenges of such a task) this episode is for you, as the Pizza Freak team shares the many lessons learned during their five year quest, which is patiently finding its way onto a shelf (or click) near you. When Pizza Freak finally tips over and goes big, remember that you heard about it here first. Enjoy! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to Pizza Quest!    Somehow, New York City never has too many great pizzerias, and they all seem to push their competitors to keep raising the bar. In the midst of one of the most competitive marketplaces on earth, a new player better have some game if he or she wants to thrive, especially in the intense pizza playground known as the West Village. So, what did the successful Italian restaurateur Enrico Proietta (of Bella Blu fame) do? He turns loose one of his former proteges, Agostino Cangiano, as well as his own dynamic daughter, Tatiana Revox. to open Slicehaus, featuring Agostino's original Neapolitan/NY hybrid pizza using a little known imported flour that you will hear about in this interview. Tatiana takes care of the fun and games and customers, and Agostino handles the food side (including his personal meatball recipe -- hey, are we in a meatball renaissance? I think yes), and I'm guessing Enrico is kicking back and enjoying the show. Hear all about NYC's new kid on the block and how they have staked their claim against all the OG pizzerias that surround them, in this delightful conversation with Agostino Cangiano and Tatiana Revox, proprietors of Slicehaus. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.