Exhibits open now!

March 27 - 30, 2017
Exhibits Open: March 28 - 30, 2017
Las Vegas Convention Center

Pizzeria Menu Demonstrations

Demonstration Schedule

All sessions are held on the Demonstration Stage in the Exhibit Hall.

Tuesday, March 28

10:30 – 11:30 a.m.
Shared Appetizers for the Pizzeria

John Gutekanst

John Gutekanst


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 a.m. – 12:30 p.m.

Peter Reinhart

Peter Reinhart

John Arena

John Arena

Why Are You Still Buying Bread?

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 artisan-quality 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.

12:30 – 1:30 p.m.

Make Innovation Your Calling Card

Ferriman_Doug

Doug Ferriman

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.

1:30 – 2:30 p.m.

What’s for Brunch?

Mark_Dym

Mark Dym

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.

 

2:30 – 3:30 p.m.

Making the Most of Your Oven

Tim Green

Tim Green

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.

Wednesday, March 29

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

Cybulski_Glen

Glenn Cybulski

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.

Nino Coniglio

Nino Coniglio

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.

 

12:30 – 1:30 p.m.

Don Evola

Don Evola

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.

Jeff Smokevitch

Jeff Smokevitch

Make Detroit-Style Your Style

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.

2:30 – 3:30 p.m.

Jeff Freehof

Jeff Freehof

Pasta Made Easy — and Profitable

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 tap into the ingredients you already have in house to create some exciting new choices for your customers. He’ll help you harness the power of pasta to build sales both at your store and as a perfect catering option.

Thursday, March 30

9 – 10 a.m.

Tony Gemignani

Graziano Bertuzzo

Graziano Bertuzzo

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 techniques 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.

10 – 10:30 a.m.
Ask the Chefs

Mike Rutledge

Mike Rutledge

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.

10:30 – 11:30 a.m.

Tim Silva

Tim Silva

Win New Customers With Vegetarian Pizzas

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.

11:30 a.m. –  12:30 p.m.

Tim Green

Tim Green

New Grains for Your Pizza Dough

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.

12:30 – 1:30 p.m.

Theo Kalogeracos

Theo Kalogeracos

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.

 


Exhibitor Demo

Wednesday, March 2

2 – 3 p.m.

FlexFirm — The Yeast That Obeys!
With Phillip Lee Wing Ph.D.

Lallemand proof-tolerant yeast FlexFerm is produced from a strain of Saccharomyces cerevisiae that does not ferment the maltose sugar present in flour. The amount of leavening it produces is controlled by the amount of sugar added to the recipe. FlexFerm allows a controlled proofing of products requiring consistent volume, shape and size in addition to increased process tolerance.

FlexFerm can be used in fresh, refrigerated and frozen dough processes for pizza crusts with little or no sugar. This demonstration will elaborate on its application in ambient temperature proofing, frozen dough balls, deep dish pan pizza and “take and bake” pizza.

Speaker Bio

Phillip Lee Wing is a Food Scientist with over 25 years of experience in the baking Industry. He obtained his Ph.D. from the University of British Columbia in Canada and currently is the Product Manager for FlexFerm in North America with Lallemand Inc. Prior to joining Lallemand Inc., Phillip worked with Best Foods, then Weston Bakeries, and eventually formed his own Food Product Development company where his team developed products for diverse clients throughout North America.