Pizza Today - January 2017 - PE21

DEMONSTRATION SCHEDULE
12:30 - 1:30 p.m.
Pizza Riffs by Don and Vic
DON EVOLA played guitar with the
rock bands Foghat, Heart and others;
his brother VIC "VEGAS" MOEA is a
celebrity chef from the cable TV shows
"Bar Rescue" and "Chopped." They've
always been focused on food. The
native-Brooklyn brothers developed a
passion for cooking from their Italian-born
grandmother and Don, who years ago
perfected his dough in the garage with a
60-quart Hobart, opened his first pizzeria
in 2006. Currently co-owner and chef
at Brooklyn Bros. Pizzeria in Washington
State, he'll team up with Vic to show you
a couple of their favorite pizzas.

1:30 - 2:30 p.m.
Make Detroit-Style Your Style

THURSDAY, MARCH 30

9 - 10 a.m.
Special Presentation:
Two Champions Unite
TONY GEMIGNANI, the most-decorated U.S. pizza maker, and GRAZIANO
BERTUZZO, a world champion from Italy,
will together prepare and bake classic
Italian and pizza alla pala (Roman style)
pies. Listen in as they compare notes
and swap technique that are state of
the art in both the U.S. and Europe. This
special demonstration will kick off the
final day of Pizza Expo and the day our
Pizza Maker of the Year is crowned in
the International Pizza Challenge.

Whether it's gluten-free, ancient grains,
whole wheat or some other variation on
the traditional dough recipe, today's consumers are willing to experiment - if you
are. TIM GREEN, a former pizza chef for
Wood Stone ovens and now a consultant
specializing in pizza, lives near the Washington State University Bread Lab and
has worked with them on implementing
sustainable grains in pizza doughs. He'll
explain the advantages of these new
crusts and show you how to get started
with your own alternative products.

Don Evola

Vic "Vegas" Moea

Jeff Smokevitch

10 - 10:30 a.m.
Ask the Chefs

Colorado owner-pizza maker
JEFF SMOKEVITCH excels at baking
pies in multiple styles, so much so that
he won the triathlon baking title in the
Parma, Italy, championships in 2015 with
classic, gluten-free and pan entries. But
he's a native Michigander, which makes
Detroit-style a particular passion. This
sauce-on-top rectangular pie with its caramelized cheese crust is gaining popularity throughout the U.S., and Jeff can show
you proper prep and baking techniques
as well as how to add it to your menu
without costly equipment purchases.

You'll want to hang around after the
"champions demo" and hear how our
two top pizza chefs solve problems and
recommend improvements during a
free-form Q and A session. Joining
TONY GEMIGNANI and GRAZIANO
BERTUZZO fielding questions will be
MIKE RUTLEDGE, director of kitchen
systems for the 9-unit Farrelli's
Wood Fire chain in Tacoma, Wash. It's
a chance to bring up your most pressing
issues with experts accomplished in
both pizza making and the business
of profitable kitchen operations.

2:30 - 3:30 p.m.
Pasta Made Easy - and Profitable

10:30 - 11:30 a.m.
Win New Customers With
Vegetarian Pizzas

Thinking about adding Pasta to your
menu or expanding upon the spaghetti
and meatballs you already offer? Chef
JEFF FREEHOF, a regular recipe contributor to Pizza Today, will show you how
to expertly plug into the ingredients you
already have in house to create some
exciting new choices for your customers.
He'll help you tap into the power of
pasta to build sales both at your store
and as a perfect catering option.

11:30 a.m. - 12:30 p.m.
New Grains for Your Pizza Dough

Demand for vegetarian pizza is on the
rise. Have you kept up with the trend by
offering inventive pies to this growing
segment? Pizza My Heart has; the
24-unit Northern California chain lists
11 specialty vegetarian pizzas on its
menu. TIM SILVA, our 2015 Pizza Maker
of the Year at Expo and the supervising
chef at Pizza My Heart, will bake a few
of the company's most popular veggie
pies and talk about recipe development,
ingredients-costing and preparation tips.

Jeff Freehof

Tony Gemignani

Graziano Bertuzzo

12:30 - 1:30 p.m.
Gluten-Free Made Easy
The gluten-free foods movement
has demonstrated its staying power, as
well as its ability to bring in new diners.
An award-winning Australian pizza chef
and author of two pizza cookbooks,
THEO KALOGERACOS has been offering
gluten-free pies at his restaurants
for years. He'll talk you through the
business of making them in a pizzeria
kitchen and demonstrate a recipe or
two that will wow your customers.

Mike Rutledge

Tim Silva

Pizza Today - January 2017

Table of Contents for the Digital Edition of Pizza Today - January 2017