PRESENTED BY

FLAVOR FORAYS SEPTEMBER 19–21, 2022

ON THE COVER: Jonathan Porter of Chicago Pizza Tours and Robert Garvey, owner of Robert’s Pizza and Dough Company. Labriola Deep Dish Pizza. ABOVE: Chicago

Architecture Foundation River Cruise

TABLE OF CONTENTS



Welcome













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Itinerary













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Participant Directory









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Sponsor Directory











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Producer Biographies









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Art Director, Nancy Karamarkos, https://nancykaramarkos.myportfolio.com/

Robert’s Pizza & Dough Company

WELCOME! Welcome pizza lovers! In Chicago, a world of pizza lies at your fingertips. The Windy City is known for deep dish—it was invented here in the 40s. But there’s no reason to limit ourselves to one style. Chicago has at least 10 different styles to offer—stuffed, artisan, tavern, thin crust, Roman, New York, Detroit, New Haven, Neapolitan. What fun to sample them all and taste the differences. And that we’ll do. We’ll also go to school for a night and learn to make our own pizza. But people do not live on pizza alone. There will be other Italian specialties along the way. Plus a view of some top Chicago attractions such as the famous Bean sculpture in Millennium Park and the architectural boat trip on the Chicago River. Chicago became a center for architectural innovation and is home to many of the buildings that were once the tallest in the world and there’s nothing like a bird’s eye view of these masterpieces to give you a real sense of place.

September 19–21, 2022 PRESENTED BY FLAVOR FORAYS Barbara Mathias, principal Flavor Forays (Former publisher Food Arts magazine) 203.984.3590, [email protected] Beverly Stephen, principal Flavor Forays (Former executive editor Food Arts magazine) 917.754.5049, [email protected]

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MONDAY, SEPTEMBER 19, 2022 12:30 p.m.

Meet in Thompson Hotel Lobby. Call Ubers to go to Pizano’s, 864 N. State Street

1:00 p.m.

Begin custom pizza tour With expert Jonathan Porter, founder/owner Chicago Pizza Tours at Pizano’s, 61 E Madison Street, in the Loop for thin crust, deep dish and dessert. Pizano’s is a culturally significant pizzeria with family ties to the creation of the deep-dish pizza back in 1943. It’s conveniently located across the street from Millennium Park, the lake front park in Chicago’s downtown loop. So, we can take a walk through the park and see the Bean (officially titled Cloud Gate) which is one of the largest outdoor art installations in the world and one of Chicago’s most popular sights. We’ll also see Crown Fountain, pass the Chicago Art Institute and Route 66 to make our way to Exchequer.

2:30 p.m.

Exchequer Pub, 226 S. Wabash Avenue, also in the Loop for deep dish pan style pizza with the butter crust. The space used to be an Al Capone controlled speakeasy, gambling den and brothel, but in 1969 was turned into one of Chicago’s most iconic deep-dish pizza joints in the downtown Loop. Leave Exchequer walking down Wabash to Flo & Santo’s (Maybe Uber/Lyft). Pass Columbia College in Chicago’s South Loop neighborhood.

3:30 p.m.

Flo & Santo’s 1310 S. Wabash Ave. in the South Loop for thin crust tavern style pizza. Their specialties are the Marco’s Italian beef pizza and the Flo’s Polish pizza. Hear how the south side of Chicago developed this style of pizza. S’mores pizzas for dessert at the conclusion.

4:30 p.m.

Free time until dinner

6:30 p.m.

Meet in Thompson Hotel lobby to depart for dinner

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7:00 p.m.

Dinner at Piccolo Sogno, one of Chicago’s best Italian restaurants, 464 N. Halstead. The menu features fresh seasonal rustic Italian cuisine and an impressive all-Italian wine list. And yes, there’s pizza too! “You go to Italy for simple food, prepared by hand with local ingredients and served with local wines. That’s why people love eating in Italy, and we wanted to bring that experience to Chicago,” says chef/partner Tony Priolo.

TUESDAY, SEPTEMBER 20, 2022 7:00 a.m.

Breakfast at your discretion either at Nico in hotel (charge it to your room) or at the acclaimed family-owned Pancake House across the street (get a receipt and we’ll reimburse you)

8:00 a.m.

Gather in hotel lobby to get Ubers to go to boat tour

10:00 a.m.

Chicago Architecture Foundation River Cruise(CAC) aboard the First Lady, 112 East Wacker Drive, corner of Michigan and East Wacker. For more than 25 years, the CAC’s expertly trained docent volunteers have led the river cruise, sharing fascinating stories behind more than 50 buildings along the Chicago River. Hear how Chicago grew from a small settlement into one of the world’s largest cities in less than 100 years. In just 90 minutes, you’ll get the best overview of Chicago’s architecture and its history.

12 noon

Eataly 43 E. Ohio Street, in the Gold Coast for Neapolitan wood fired pizza. Pizzaoli Simone moved from Naples to Chicago in 2013 to run the pizza operations in Chicago Eataly. They have an AVPN Certification and adhere to the strict rules of Neapolitan pizza. What is AVPN certified? Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN). A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making. We will have a curated tour of this amazing Italian store and its various food outlets and retail stations including an eye-popping variety of imported pasta. Leave Eataly for a short 5-minute walk to Labriola on Chicago’s Magnificent Mile. 5

Piccolo Sogno’s Chef Tony Priolo garnishes his dish with fresh truffle.

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Edmund’s Oast

1:30 p.m.

Labriola, 535 N. Michigan, for deep-dish pan style pizza with the burnt cheese caramelized crust. Rich Labriola got his start as an artisan bread baker and used the skills from that craft to develop his deep-dish dough. Leave Labriola for a short walk down Grand Ave towards Navy Pier in Streeterville.

2:30 p.m.

Arrive at Robert’s Pizza & Dough Company, 465 N. McClurg Ct., for brick oven artisanal pizza. Robert created a sourdough starter 25 years ago that is the base for his recipe.

3:30 p.m.

Return to Thompson

4:30 p.m.

Meet in Thompson lobby and board bus to The North American Pizza & Culinary Academy, 1970 University Lane, Lisle, Ill.

6:00 p.m.

Arrive at the Academy, one of three schools in America that do pizzaioli certification. They are a satellite school for Scuola Italiana in Parma, Italy. Anthony Iannone and the team work with several oven companies, tomato brands, cheese companies to do consulting for restaurants as well as offer in person classes and certification courses. We will have a hands-on pizza making class and then eat our creations for dinner with along with wine, salads and dessert, of course.

9:00 p.m.

Return to Thompson

WEDNESDAY, SEPTEMBER 21, 2022 8:00 a.m.

Gather in hotel lobby and call Ubers to go to Green City Market

9:00 a.m.

Green City Market, 1817 N. Clark Street, with chef Randy Zweiban. We will tour Chicago’s premier Farmers Market, in the heart of Lincoln Park, that includes 55 vendors and is home to the best of the freshest Midwest ingredients. So many of the city’s chefs shop here and can be seen at the Market Wednesday’s and Saturday’s. With September being the prime time for so many amazing and beautiful ingredients, this will be the perfect time to take a tour. Everything from baked goods, produce, prepared foods, dairy and proteins are available. We won’t have any trouble finding delicious baked goods for a breakfast treat.

11:00 a.m.

Uber to Spacca Napoli, 1769 W. Sunnyside Avenue

11:30 a.m. Grande Finale! Spacca Napoli Pizzeria has some of the best pizza not 7

only in Chicago but nationally. Owned by Jon Goldsmith and his Partner Ginny Sykes, this restaurant is widely acclaimed for its use of fresh ingredients and its artisanal beauty. The Neapolitan style of pizza and the entire menu are seasonal and reflect the best of what the season has to offer. Jon is true artisan and a certified pizzaiuolo and every menu item reflects his passion for the best. Ginny is an artist and the restaurant is adorned with her beautiful artwork that reflects the atmosphere of the Neapolitan experience.

1:00 p.m.

Flavor Foray concludes

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Chef Anthony Iannone of the North American Pizza & Culinary Academy 9

The many Italian style dishes at Pizanos. 10

PARTICIPANT DIRECTORY William Grubbs Dylan’s Drafthouse Kitchen Manager/Supervisor Naples, Florida [email protected] Guest: Michelle Le Lewandowski Contact: 239-631-9096

Angela Harrell Ray’s Steaks & Ribs Secretary Hazelcrust, Georgia [email protected] Guest: Ray Harrell Contact: 912-539-0792

Rusty Johnston The Rusty Crab Chef/Owner Mars Hill, Maine [email protected] Guest: Malissa M Boynton Contact: 207-540-4342

Richard Kelley O’Kelley’s Pub Owner/Manager Linneus , Maine [email protected] Guest: Carolyn Kelley Contact: 207-532-8211

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SPONSOR SMITHFIELD CULINARY Michael A. Federico Regional Sales Manager [email protected] 941.224.4675 Guest: Kristin Federico

Jim Martin Vice President, Field Sales (630)200-7356 [email protected] Guest: Renee Martin

Matt Johnson Senior Associate Brand Manager (757)615-7204 [email protected]

ABOUT SMITHFIELD CULINARY www.SmithfieldCulinary.com.

With a dedication to culinary arts, innovation, and industry-leading sustainability, Smithfield Culinary leverages passionate chefs, culinary partners, and R&D to produce high-quality products that inspire chefs and consumers alike. Foodservice brands within the Smithfield Culinary portfolio feature Smithfield® and Margherita®. Smithfield Culinary is the foodservice business unit of Smithfield Foods, Inc., the world’s largest pork processor and largest hog producer in the United States.

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PRODUCER BIOGRAPHIES Barbara Mathias, principal Flavor Forays Barbara Mathias excels as a connector of people and a facilitator of ideas. She is currently an independent brand marketing consultant as well as producer of hospitality and food conference events. Until its closure in September 2014, Barbara was co-publisher/vice president of Food Arts magazine. Devoted to the quality driven concept of Michael and Ariane Batterberry’s Food Arts, Barbara helped launch the magazine in 1988, and played an integral role in its development and success over the ensuing 26 years. Previously, Barbara had worked in the consumer goods advertising business in San Francisco.

Beverly Stephen, journalist, principal Flavor Forays As a veteran magazine and newspaper journalist, Beverly Stephen believes that timely stories, accurate reporting, and quality writing are the pillars of a successful publication. She is currently an independent journalist, consultant and conference producer. Beverly was most recently the executive editor of Food Arts magazine and FoodArts.com where she developed and led the execution of editorial strategy for this must-read insiders’​ resource. In addition, she developed programs, recruited speakers, and moderated panel discussions for leading industry conferences such as the Greystone Flavor Summit. Prior to joining Food Arts in 1990, Beverly was an editor, reporter, and syndicated columnist for the New York Daily News and the San Francisco Chronicle. Coincidentally, one of her plum assignments at the Daily News was covering a groundbreaking culinary event showcasing American chefs that Michael and Ariane Batterberry staged to celebrate the first anniversary of Food & Wine magazine, which they had recently founded. At the time, neither suspected they would devote the next decades to chronicling the American food revolution at another Batterberry publication called Food Arts.

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Spacca Napoli Pizzeria