Posts Tagged ‘athens’

International Pizza Expo 2012

March 22nd, 2012 by John

Just last week, Joel Fair, Levi Myers and I decended upon Las Vegas to attend and compete at the International Pizza Expo. What a fabulous show (as usual, the best in the World!) We brought with us some fresh spelt flour from Shagbark Seed and Milling to give the pizza judges a taste of Ohio. Thanks to Brandon Jeager and Michelle Ajamian for milling this fab stuff for us.

We won Best Non-Traditional pizza in the Midwest and placed 3rd in the World!  All the pizza greats were there as well as a huge amount of chefs. The pizza challenge was fabuously run by Sean and Jackie Brauser and all the guys from Romeo’s!

 Here are some photo’s an pizzas from this fabulous event…and from what I remember, the Bellagio Casino still has my money.

Oh, and DON’T FORGET……GO OHIO UNIVERISTY BASKETBALL!!!!!

 

 

 

 

 

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Almond Pudding-Stuffed Cocoa Ciabatta & Cold March Baking

March 10th, 2012 by John

As I blasted through last weekend baking like a madman from nine ’till nine on Friday night into Saturday morning, I made a spectacular stuffed ciabatta that tasted like heaven. Patty Nally, my stellar baking chef was first to come up with the combination of spent grains (from beermaking,) cocoa, blueberries, honey and almonds- stuffed with almond cream.

This stuffed bread is not gonna be on the agenda during my demonstration at the Las Vegas Pizza Expo– ((insert shameless plug here… Didn’t you know that my demonstration “Calzone’s Stromboli and Beyond” is on Tuesday, March 13th at 12:30 in the Demonstration area?  Please come on down and bring the hunger for some awesome stufed grains!))

Here is the video of me making a ciabatta (or is it a batard) and again; Please forgive the loopy appearance of the Goon, it’s 4:30 in the a.m and I’m in my seventh hour of forming and burning the gluten. Oh, and I do not know where the “Ta Ta.” came from.

                                                 

O.k, that was the prep, then I proofed the dough and sent them into my oven at 474 degrees for 15 minutes then shut them off and waited for another 10 minutes.

                                                 

O.K., after all this baking  at Avalanche, we headed out to a fierce bread sale at the Athens Farmers Market. Fierce is the only word that you can choke out when your face is frozen. Luckily we sold out in three hours.

                                                

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