Apart Pizza Company is the best kind of Neighborhood pizza joint: great pizza, warm service, and community involvement. On top of that, they’re diverging from the Chicago norm with some very thin crust pies. Join us as Tom Wells and Gerad Soman chat about the importance of ingredients, the art in Apart, and the thinking outside of the pizza box.
Chef Jason Petrie has been serving up some vivid, eclectic, and memorable dishes from his kitchen at Revolution Brewing. Join us as Chef Petrie tells us about the importance of sauce, pairing pizzas with Revolution’s bold and hoppy brews, and the possibility of a food truck in Revolution’s future.
Jeff Bush turned his interests from the world of business to the pie game. And we’re all the better for it. Join us as Jeff chats about his very un-Chicago pizzas, using the ingredients around you, and the story behind the always popular Pope Head.
Rich Aronson has the finely tuned skills that only comes from a rich family history in baking. Rich sat down to chat about his dad’s unique first day as a pie maker, his pizza history, My Pie’s unique family atmosphere, and keeping pizza traditions.
Gary Bougie is a true master of his craft. Slyce Coal Fired Pizza Co. has grown from its humble beginnings into a nationally recognized pizza powerhouse. Gary was kind enough to spare some of his day off to chat about his pizza beginnings as a youngster, how Slyce began, his thoughts on traditional American pizza, as well as his philosophy on pizza.