Chef, Author, Teacher
Peter Reinhart has been writing, blogging, and video chronicling his ongoing search for pizza excellence for many years. His quest reveals more than just pizza tips and tricks but also valuable life lessons that this former monk continually shares with his readers and students. Pizza has become, along with bread, among Peter’s primary metaphors in his exploration of a much deeper subject: how to live a meaningful, fulfilling life.
Come join us as Peter shares stories and pizza lore. He will also speak about his newest book, Perfect Pan Pizza. “The new techniques that I developed for this book have totally changed my approach to pizza,” he says. “They have raised the bar for a method that allows home cooks to make delicious pan-baked pizzas in home ovens that are as good, or better than anything you can find at any pizzeria,” he says. “Crust is key!”
Peter, along with the Culinary Historians cooking team, will prepare samples to back up his claim.
BIOGRAPHY: Peter Reinhart is the author of 12 books on bread, food & culture and, of course, pizza. His books have won four James Beard and IACP Awards, including Cookbook of the Year for The Bread Baker’s Apprentice (2002). He is a faculty member at Johnson & Wales University in Charlotte, NC, and the Executive Director of the Johnson & Wales International Symposium on Bread, as well as the host and founder of the video website, PizzaQuest.com, where he continues to chronicle his never-ending quest for the perfect pizza.
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Saturday, September 7, 2019
10 a.m. to noon
At Bethany Retirement Community
Auditorium, main floor
4950 N. Ashland Ave. (West of Clark St., North of Lawrence Ave.), Chicago
FREE PARKING on street and in Bethany’s lot.
PUBLIC TRANSPORTATION: Both CTA BUS #81, Lawrence, and #22 Clark, stop nearby.
Cost of the lecture program is $5, $3 for students and no charge for CHC members or Bethany residents and staff. To reserve, please go to this Link to buy guest ticket. Members, please consult your emails for ticket information or contact:: Culinary.Historians@gmail.com