Hi All,
Yes, it's finally about to happen--we open on Saturday. There's a placeholder website at www.dineatpietown.com which will soon post the menu and other juicy details, but we are now officially in training mode and have five excited pizzaiolos (or is it pizzaioli?) about to be certified as our opening team. The restaurant opens the same day as we welcome back our students for the fall term at Johnson & Wales University (JWU)--it's going to be a big weekend all around and I'm just trying to hang on for the ride. Will keep you posted after the opening of both with all the details.
Meanwhile, I've started to receive requests to be recipe testers for my upcoming book. I still need a few weeks to set up the new mail-box and start generating the recipes so please hang in there and hold off on your requests till the announcement comes out. Testing details will probably be announced in about three or four weeks (I hope). I have to get past the Pie Town opening first, and then an upcoming trip to Atlantic City to speak at the annual Retail Bakers Association Conference (Sept. 23rd). And then, of course ,there's the Charlotte Shout, our wonderful annual city wide food festival on Sept. 26 and 27. Yes, another wild and wacky month!
For those who were wondering, the recent trips to Chicago, King Arthur (Vermont), and Chapel Hill were great successes and I got to see a lot of old friends and do some fun teaching and sight seeing (and Susan was able to join me for the Vermont and Chapel Hill trips, so it was doubly fun). Other than my local classes here at JWU, though, I won't be doing any more travel teaching till next spring or summer--have to focus on the new book, which has a Feb. 1st deadline. It will be tight but, with your help, we'll make it.
By the way, thanks to reader Margit Kristiansen, who caught a typo on page 32 of the whole grain bread book. I inadvertantly listed gluten as one of the four main proteins in flour and, as many of you know, gluten doesn't really exist in flour until it gets hydrated and the gliadin and glutenin link up. The correct list should read: gliadin, glutenin, albumin, and globulin. Way to go Margit!! I love that kind of attention to detail. I hope you are a tester for the next book.
Anyway, this was really just a quickie to let you know about Pie Town. More details when I come up for air.
May Your Bread Always Rise!
Peter
For general correspondence use: recipetesters@yahoo.com
