Pizza Today - December 2016 - PE20

DEMONSTRATION SCHEDULE
TUESDAY, MARCH 28

10:30 - 11:30 a.m.
Shared Appetizers for the Pizzeria
Theo Kalogeracos

John Gutekanst

Peter Reinhart

John Arena

Doug Ferriman

Diners are increasingly valuing the group
tasting experience, and while pizza has
been a shared food from the outset,
the opportunity to extend pass-around
items on the appetizer menu has never
been better. THEO KALOGERACOS, a pizza champion and cookbook author from
Perth, Australia, will offer a few of the
"shareables" on the apps menu at Theo
& Co Pizzeria. He'll be joined by Athens,
Ohio, pizza chef JOHN GUTEKANST, a
regular recipe contributor to Pizza Today
magazine.

11:30 am. - 12:30 p.m.
Why Are You Still Buying Bread?

1:30 - 2:30 p.m.
What's for Brunch?

WEDNESDAY, MARCH 29

You can create beautiful signature
breads in your pizzeria. Join renowned
author and baking instructor
PETER REINHART and veteran
pizza maker JOHN ARENA to learn
the secrets of how to bake artisanquality loaves using the equipment and
ingredients already available in your
pizzeria. This demo will include recipes,
techniques and helpful tips designed to
teach you how to craft the consistently
high-quality breads your customers crave.

The owner of Racca's Pizzeria Napoletana in Denver has excelled for years
with a profitable lunch menu.
Now MARK DYM has added brunch on
Saturdays and Sundays, offering bottomless mimosas and a special menu
that incorporates novel egg scrambles
and midday pizzas. He'll whip up a
few of his bestsellers and explain how
he set menu and pricing as well as a
marketing effort to get the most out of
the new daypart.

10:30 - 11:30 a.m.
Non-Pizza Recipes With
Pizza Ingredients

12:30 - 1:30 p.m.
Make Innovation Your Calling Card

2:30 - 3:30 p.m.
Making the Most of Your Oven

Explore the boundaries of your food
offerings and kitchen technologies
with DOUG FERRIMAN, who built the
innovative Crazy Dough's slice business
in Boston and is now at work on another
concept, Oath Craft Pizza. A former
Pizza Maker of the Year winner at Expo,
Doug will show you how to expand your
horizons with interesting and unique
toppings, new crust styles and trend-forward flavor profiles.

Does it make sense to spend big
bucks on ovens for your store and then
only bake pizzas in them? No, says
TIM GREEN, a former in-house chef for
Wood Stone and current pizza expert
at Synergy Restaurant Consultants.
He views those ovens as sources for
breakfast and lunch as well as dinner,
and for appetizers and dessert as well
as the main course. He'll show you new
ways to use the ovens, while explaining
how these items can save on labor, food
costs and energy.

Mark Dym

Tim Green

Glenn Cybulski

Nino Cognilio

All sessions will be in the Demonstration Area
on the Exhibit Hall show floor.
REGISTER TODAY! > PizzaExpo.com

You probably don't realize how many
winning recipes can be made with ingredients already sitting around in your
kitchen for the pizzas you make daily.
Pizza chef GLENN CYBULSKI, who has
written menus for a series of pizzeria
concepts including his current company, Persona Wood Fired Pizzeria, will
deconstruct some common pizzas and
propose sandwiches, pastas, appetizers
and other items you can add without
much trouble. He'll help you maximize
profits with available resources.

11:30 a.m. - 12:30 p.m.
My Champion Pizzas
Our 2016 Pizza Maker of the Year from
Williamsburg Pizza in Brooklyn will demonstrate the pizza that won him the Traditional Division, including tomatoes from the
slopes of Mount Vesuvius, his mother's
greenhouse-grown basil, his own 48-hour
ferment dough and other ingredients. Then
NINO CONIGLIO will show you how he put
together the pie that won him the championship in the International Pizza Challenge
at Expo - based on the Tartufo pizza he
learned to bake in Italy and keeps on the
menu at his three locations in New York.

http://www.PizzaExpo.com

Pizza Today - December 2016

Table of Contents for the Digital Edition of Pizza Today - December 2016