Wednesday, October 03, 9:00 AM - 10:00 AM

  • Room: 313
You want to grow and thrive? Then you need to set policies and procedures that your staff members follow every time. From recipes to cleanup and everything in between, what gets adequately measured gets improved. Mike Bausch of Andolini’s Pizzeria in Tulsa, Oklahoma, will show you the systems he’s put... Read More
Speaker(s)
Mike Bausch
Owner-Operator
Andolini’s Pizzeria

Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

  • Room: 314
If you want to achieve longevity and a lion’s portion of your local market share, then you need to get yourself ingrained in your community. Few have done it better than Punxsy Pizza’s Scott Anthony over the years. He’ll show you what has worked and how you, too, can become... Read More
Speaker(s)
Scott Anthony
Owner-Operator
Punxsutawney Pizza

Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker and consultant within the industry. His innovative marketing techniques over the last 23 years have gained him recognition as a marketing guru on a local and national basis....

  • Room: 311
We get it: you want to know where you stand. You use national average information as a measuring stick to help ensure you keep food and labor costs in line. But there’s one problem … YOUR restaurant is not average. So why are you using national average food cost to... Read More
Speaker(s)
David Scott Peters
Restaurant Business Expert
TheRestaurantExpert.com

David Scott Peters is a business expert and resource for independent restaurant owners. He developed Smart Systems Pro, an online restaurant management software program, and specializes in identifying money-saving areas in operations that can improve profitability. His experience as a C-level manager for a 30-unit franchise restaurant company offered the...

  • Room: 315
Social media has become the dominant marketing and customer interaction medium for restaurants. If you aren’t using outlets like Instagram, YouTube, Twitter, Facebook and others to your benefit, then you need to get in the game now. In this seminar, Eric Shepherd of OTTO Pizza in Portland, Maine, will highlight... Read More
Speaker(s)
Eric Shepherd
Marketing and Communications Director
OTTO Pizza

Eric Shepherd is the director of marketing and communications at OTTO Pizza, a growing, award-winning regional artisan pizza chain with 12 locations in New England. He has developed a unique approach to brand management, grassroots community outreach and social media marketing to differentiate OTTO in a crowded pizza market....

  • Room: 309
Your POS system is the lifeblood of your restaurant, yet many point-of-sale systems are anemic when it comes to generating sustained profitability.  All too often, POS systems either fall short of operator expectations or operators are simply unaware of the power that can be harnessed from a POS that is... Read More
Speaker(s)
Larry Fiel
Director of Marketing
PDQ Signature Systems

With 35+ years of proven experience and leadership in product marketing, business development, communications, public relations and service & support for numerous verticals in the private and not-for-profit sectors, Larry has leveraged his technology prowess with the ability to create, foster and propagate a company’s most important asset: its brand....


    Wednesday, October 03, 9:00 AM - 11:30 AM

    • Room: 306
    In this workshop, Crazy Dough’s Founder, Doug Ferriman, will walk attendees through the trials and tribulations that come with opening new restaurants. From what can — and will — go wrong, to what you should expect from vendors, partners, contractors and the city — he’ll talk shop and provide insights... Read More
    Speaker(s)
    Doug Ferriman
    Co-Founder
    Crazy Dough's Pizza Co.

    Doug Ferriman is a serial pizza/food entrepreneur with 20 years in the pizza business along side his wife Melissa, founding Crazy Dough’s Pizza an artisan slice bar, Oath Craft Pizza and recently the Craft Food Hall Project a next generation dining destination and concept incubator. Doug’s passion for all things...

    • Room: 318
    You may have an idea of the toppings you want to offer or the entrees you want to serve, but do you know how to plan a menu in a way that maximizes your profit potential? That’s the scope of this workshop, where consultant and former pizzeria owner Michael Shepherd... Read More
    Speaker(s)
    Michael Shepherd
    PerfectingPizza.com

    Michael Shepherd is a four-time World Pizza Champion, president of the pizza resource website perfectingpizza.com, and owner of Pizza Fixation Mobile Wood-Fired Pizza. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking...


    Wednesday, October 03, 10:00 AM - 11:00 AM

    • Room: 411
    Best Pizza’s Frank Pinello has been on quite a ride — from operating one of Brooklyn’s hottest pizzerias to starring in The Pizza Show. He’s met great pie makers in all corners of the world and has quite the story to tell. If high energy, entertaining and enlightening are your... Read More
    Speaker(s)
    Frank Pinello
    Owner-Operator
    Best Pizza

    Frank Pinello owns Best Pizza in the Williamsburg neighborhood of Brooklyn and has been a consultant to independent pizzerias and chains in various worldwide locations. He also is the host of the Pizza Show, a video series on Vice that shines a light on pizzerias and pizza makers around the...


    Wednesday, October 03, 11:30 AM - 12:30 PM

    • Room: Show Floor Pasta Demo Area
    The owner of a vegan restaurant in St. Louis, Scott Sandler will walk attendees through the steps for making delicious vegan pasta dishes that will delight diners. Using his renowned cashew cheese, nutritional yeast and other ingredients, Sandler will showcase inventive recipes that will ahve you excited about vegan offerings. ...
    Speaker(s)
    Scott Sandler
    Owner-Operator
    Pizza Head

    Scott Sandler opened Pizzeoli Wood Fired Pizza Napolitana in 2014 with a passion and no prior restaurant experience. In 2016, Pizzeoli was ranked in the 25 best restaurant in St. Louis by the St. Louis Post-Dispatch. In 2017 Scott sold Pizzeoli and opened his second place, Pizza Head, a New...

    • Room: Show Floor Pizza Demo Area
    What exactly does the term “artisan” mean? More importantly, how can getting into the artisan mode help your menu go from mundane to memorable? Two great pizza makers — one from the east, one from the west — are on a collision course designed to help you take your pies... Read More
    Speaker(s)
    John Arena
    Co-owner and Chef
    Metro Pizza

    John Arena is a 50-year veteran of the pizza industry and co-founder of Metro Pizza, which currently has six locations in the Las Vegas area. He also created and teaches a course in pizzeria concept development at the University of Las Vega School of Hospitality and is a consultant to...

    Nino Coniglio
    Owner-Operator
    Williamsburg Pizza

    Our 2016 Pizza Maker of the Year at Pizza Expo, Nino Coniglio operates two Brooklyn units of Williamsburg Pizza and one on the Lower East Side of Manhattan. His pizzas have received accolades in most New York media that cover the dining scene. Nino has toured Italy and incorporated ingredients...


    Wednesday, October 03, 12:30 PM - 1:30 PM

    • Room: Show Floor Pasta Demo Area
    One of the most flavorful and versatile weapons in your pasta arsenal is the humble, yet glorious, meatball. In this demo, kitchen maniac and Pizza Today recipe experimenter-in-chief, John Gutekanst, will cover various meatball-making techniques guaranteed to have your customers clamoring for more....
    Speaker(s)
    John Gutekanst
    Owner-Operator
    Avalanche Pizza

    John Gutekanst owns high-volume Avalanche Pizza and bakery in Athens, Ohio. For 17 years it has been voted “Best Pizza in Athens” and has been featured on the Food Network, Food Arts, National Geographic. He holds 14 culinary titles, including the coveted Best Pizza in the U.S.A. at the World...

    • Room: Show Floor Pizza Demo Area
    Quick, portable and profitable: slices remain an integral part of the pizza business. Best Pizza’s Frank Pinello will take attendees inside the slice game by showing them which ones sell....
    Speaker(s)
    Frank Pinello
    Owner-Operator
    Best Pizza

    Frank Pinello owns Best Pizza in the Williamsburg neighborhood of Brooklyn and has been a consultant to independent pizzerias and chains in various worldwide locations. He also is the host of the Pizza Show, a video series on Vice that shines a light on pizzerias and pizza makers around the...


    Wednesday, October 03, 1:30 PM - 2:30 PM

    • Room: Show Floor Pasta Demo Area
    Think adding homemade pasta is difficult? Think again. There are simple steps you can take to get the job done right, and in this demonstration you'll learn how....
    Speaker(s)
    Glenn Cybulski
    Executive Chef| Consultant| Speaker
    Glenn Cybulski Restaurant Consulting

    Award winning executive chef with an extensive background in the restaurant industry. Has been featured in multiple culinary and restaurant industry magazines and has won 100+ awards for sauces, pizzas, pastas and breads. A certified Italian Pizzaiolo since 2009, Chef Glenn is a Restaurateur and Consultant to the Restaurant and...

    • Room: Show Floor Pizza Demo Area
    The next big thing in American pizza? Thin and crispy, according to renowned pizza consultant Anthony Falco. A former “Pizza Czar” at the famed Roberta’s in NYC, Falco mostly spends his days on the road teaching operators in various locales how to make thin and crispy perfection. Don’t miss this... Read More
    Speaker(s)
    Anthony Falco
    International Pizza Consultant

    Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...


    Wednesday, October 03, 2:30 PM - 3:30 PM

    • Room: Show Floor Pasta Demo Area
    A good pasta dish is a blank canvas open to a variety of sauces, vegetables and proteins. In this demonstration, Mike Bausch of Andolini’s Pizza in Tulsa, Oklahoma, will cover ways to incorporate different proteins in your menu mix cost-effectively....
    Speaker(s)
    Mike Bausch
    Owner-Operator
    Andolini’s Pizzeria

    Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

    • Room: Show Floor Pizza Demo Area
    They’re still growing in popularity … does your menu have a gluten-free pizza option? If not, why not? Don’t be intimidated: in this seminar, skilled pizza maker Giulio Adriani will show attendees how to pull off a gluten-free pie worth writing home about....
    Speaker(s)
    Giulio Adriani
    Antimo Caputo Srl/Orlando

    A native of Rome, Giulio Adriani has owned restaurants and pizzerias in the U.S. and Italy. He trained in Naples and earned certification as a Pizza Master, later serving as a head instructor for the Associazione Verace Pizza Napoletana. His latest project is a new multi-unit concept in Atlanta, The...


    Wednesday, October 03, 4:00 PM - 5:30 PM

    • Room: Show Floor Pizza Demo Area
    Sure, you could develop one dough recipe and offer one style of pizza and that’s it. But how adventurous is that? In this workshop, pizza master Tony Gemignani will help attendees navigate the ins and outs of offering many different pizza styles to their customers. He’ll go over what you... Read More
    Speaker(s)
    Tony Gemignani
    Tony's Pizza Napoletana, San Francisco
    Tony Gemignani's Restaurant Group & International School of Pizza

    Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...


    Wednesday, October 03, 5:00 PM - 6:00 PM

    • Room: 411
    Owner of the legendary Una Pizza Napoletana, Anthony Mangieri, will sit down with Peter Reinhart for a candid conversation about the pizza industry and his place in it as an established and influential artisan. Having operated on both coasts with stores in New York City and San Francisco at various... Read More
    Speaker(s)
    Anthony Mangieri
    Chef/Partner
    Una Pizza Napoletana

    Growing up in New Jersey, Anthony Mangieri was consumed by his Italian heritage and Neapolitan pizza-making from a young age. In 1996, he opened the original Una Pizza Napoletana in Point Pleasant Beach, New Jersey, where he was one of the first to sling Neapolitan-style pies stateside. The concept moved...

    Peter Reinhart
    Chef and Baking Instructor
    Johnson & Wales University

    Peter Reinhart is the co-founder of PizzaQuest.com, a video website devoted to the never-ending search for the perfect pizza, as well as to the celebration of artisanship wherever it may be found. Peter is the author of 10 books on bread, pizza, and food culture, and he has consulted with...


      Wednesday, October 03, 6:00 PM - 7:00 PM

      • Room: 411
      Our Man on the Street, Scott Wiener, will sit down for a Q&A with some young guns who are making big waves on the American pizza scene: Anthony Falco (international pizza consultant), Matt Hyland (Pizza Loves Emily, Brooklyn & West Village) and Justin Bazdarich (Speedy Romeo, Brooklyn). They’ll discuss their... Read More
      Speaker(s)
      Anthony Falco
      International Pizza Consultant

      Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...

      Audrey Kelly
      Pizzaiola/Owner
      Audrey Jane's Pizza Garage

      Audrey Kelly is the pizzaiola/ owner of Audrey Jane's Pizza Garage in Boulder, CO. Growing up in a family bakery, food has always been a huge part of her life. During a semester in Italy studying for her Journalism degree, she fell in love with pizza. Coming back to San...

      Justin Bazdarich
      Speedy Romeo, Brooklyn

      Born and Raised in Kansas City, Justin moved to NYC in 2001 and attended the French Culinary institute. After culinary school Justin started his 9 year career with Jean-Georges Vongerichten. Justin worked from intern to Sous chef at Jean-Georges within three years. He then opened Perry St. Restaurant...

      Matt Hyland
      Owner/Executive Chef
      Pizza Loves Emily, Brooklyn & West Village

      Matt was born in Brooklyn, where his parents read him sarcastic quips from Zagat before bed, and he adopted a lifestyle of eating pizza and ...

      Scott Wiener
      Scott Wiener
      Scott’s Pizza Tours

      Scott Wiener is the founder of Scott's Pizza Tours in New York City, bringing his infectious love for all things pizza to more than 40,000 guests since 2008. He also writes the "Man on the Street" column for Pizza Today magazine and has been featured talking about top pizzerias on...


      Thursday, October 04, 9:00 AM - 10:00 AM

      • Room: 314
      Whether you have one store or 100, you want your branding to set you apart and showcase who your company is and what it stands for. This is best done through consistent messaging and imaging. In this seminar, Eric Shepherd of OTTO Pizza in Portland, Maine, will tell you how... Read More
      Speaker(s)
      Eric Shepherd
      Marketing and Communications Director
      OTTO Pizza

      Eric Shepherd is the director of marketing and communications at OTTO Pizza, a growing, award-winning regional artisan pizza chain with 12 locations in New England. He has developed a unique approach to brand management, grassroots community outreach and social media marketing to differentiate OTTO in a crowded pizza market....

      • Room: 311
      You’ve heard it all before: spend x amount on mass media, x amount on door hangers, x amount on this or that … Where did these formulas come from? A multi-faceted marketing approach just may be your best bet, but you can’t just throw money at every avenue. In this... Read More
      Speaker(s)
      Scott Anthony
      Owner-Operator
      Punxsutawney Pizza

      Scott Anthony, a member of the World Pizza Champions, operates an award-winning pizzeria in Punxsutawney, PA. He is an author, speaker and consultant within the industry. His innovative marketing techniques over the last 23 years have gained him recognition as a marketing guru on a local and national basis....

      • Room: 315
      You went into business to create freedom, not to buy yourself a job. But if you want to have a life outside your restaurant, you need a solid management structure. It starts by holding your managers accountable. Restaurant consultant David Scott Peters will show you how....
      Speaker(s)
      David Scott Peters
      Restaurant Business Expert
      TheRestaurantExpert.com

      David Scott Peters is a business expert and resource for independent restaurant owners. He developed Smart Systems Pro, an online restaurant management software program, and specializes in identifying money-saving areas in operations that can improve profitability. His experience as a C-level manager for a 30-unit franchise restaurant company offered the...

      • Room: 313
      Our Man on the Street is the consummate pizza consumer. And he has also spent the last several months polling hundreds of customers to find out what it is, exactly, they want from your pizzeria. Sit in and listen to the results....
      Speaker(s)
      Scott Wiener
      Scott Wiener
      Scott’s Pizza Tours

      Scott Wiener is the founder of Scott's Pizza Tours in New York City, bringing his infectious love for all things pizza to more than 40,000 guests since 2008. He also writes the "Man on the Street" column for Pizza Today magazine and has been featured talking about top pizzerias on...

      • Room: 309
      Join host Frank Pinello for the screening of VICELAND / The Pizza Show to explore the The World’s Largest Pizza Convention. From epic pizza ovens to acrobatic dough-tossing, you will literally find everything you need for your pizzeria all under one roof....
      Speaker(s)
      Frank Pinello
      Owner-Operator
      Best Pizza

      Frank Pinello owns Best Pizza in the Williamsburg neighborhood of Brooklyn and has been a consultant to independent pizzerias and chains in various worldwide locations. He also is the host of the Pizza Show, a video series on Vice that shines a light on pizzerias and pizza makers around the...


        Thursday, October 04, 9:00 AM - 11:30 AM

        • Room: 306
        If you’re looking to grow your business but need access to capital, you may be thinking of shopping your growth concept to potential investors. Doug Ferriman has been there, done that, and will share the pros and cons of his experiences — as well as provide guidance on how to... Read More
        Speaker(s)
        Doug Ferriman
        Co-Founder
        Crazy Dough's Pizza Co.

        Doug Ferriman is a serial pizza/food entrepreneur with 20 years in the pizza business along side his wife Melissa, founding Crazy Dough’s Pizza an artisan slice bar, Oath Craft Pizza and recently the Craft Food Hall Project a next generation dining destination and concept incubator. Doug’s passion for all things...

        • Room: 318
        One of the most popular workshops in Pizza Expo history is a can’t-miss event at Pizza & Pasta Northeast 2018. Here, industry consultant and former pizzeria owner Michael Shepherd will detail the steps he took to ensure his stores generated him a handsome 20% profit. It can be attained, and... Read More
        Speaker(s)
        Michael Shepherd
        PerfectingPizza.com

        Michael Shepherd is a four-time World Pizza Champion, president of the pizza resource website perfectingpizza.com, and owner of Pizza Fixation Mobile Wood-Fired Pizza. Michael owned and operated three pizzerias in Northwest Ohio for 20 years, growing the small-town locations into a multi-million dollar company using nontraditional marketing methods, out-of-the-box thinking...


        Thursday, October 04, 10:00 AM - 11:00 AM

        • Room: 411
        A world-renowned pizza consultant who first made a name for himself at the famed Roberta’s in Brooklyn, Anthony Falco knows pizza inside and out. He’s part of the next wave taking America by storm, and he’s ready to share his perspective on what pizza has been, currently is and will... Read More
        Speaker(s)
        Anthony Falco
        International Pizza Consultant

        Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop...


        Thursday, October 04, 10:00 AM - 11:30 AM

        • Room: Show Floor Pizza Demo Area
        Sure, you could develop one dough recipe and offer one style of pizza and that’s it. But how adventurous is that? In this workshop, pizza master Tony Gemignani will help attendees navigate the ins and outs of offering many different pizza styles to their customers. He’ll go over what you... Read More
        Speaker(s)
        Tony Gemignani
        Tony's Pizza Napoletana, San Francisco
        Tony Gemignani's Restaurant Group & International School of Pizza

        Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...


        Thursday, October 04, 11:30 AM - 12:30 PM

        • Room: Show Floor Pasta Demo Area
        Here’s one we bet you didn’t think of: fried pasta desserts. “What the heck?”, you ask. We get it. One taste of the chocolate ravioli and you’ll be hooked....
        Speaker(s)
        Michele D’Amelio

        I grew up in the small town of Lioni in Irpinia, in the province of Avellino about an hour from Naples. Mine was not a family of pizza makers. I was brought up with good food that came from the green hills from where I was born, and from my...

        • Room: Show Floor Pizza Demo Area
        The humble ‘Grandma Pie’ may not necessarily be well known outside of its native Long Island. What a shame — this is one seriously delicious pizza. What are the defining characteristics of a Grandma Pie? What ingredients and techniques are needed to make it? World Pizza Champion Tony Gemignani has... Read More
        Speaker(s)
        Tony Gemignani
        Tony's Pizza Napoletana, San Francisco
        Tony Gemignani's Restaurant Group & International School of Pizza

        Tony Gemignani has won 12 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including “The Pizza Bible”), appeared on several national TV networks and is an owner in 16 pizzerias. His first, Tony’s Pizza Napoletana in San Francisco, opened in 2009, has been...


        Thursday, October 04, 12:30 PM - 1:30 PM

        • Room: Show Floor Pasta Demo Area
        The sky’s the limit when it comes to ravioli fillings. From pumpkin to pesto to everything in between, there are just so many ways to customize one of America’s favorite pasta dishes. In this demo John Gutekanst walks you through some of his more creative options....
        Speaker(s)
        John Gutekanst
        Owner-Operator
        Avalanche Pizza

        John Gutekanst owns high-volume Avalanche Pizza and bakery in Athens, Ohio. For 17 years it has been voted “Best Pizza in Athens” and has been featured on the Food Network, Food Arts, National Geographic. He holds 14 culinary titles, including the coveted Best Pizza in the U.S.A. at the World...

        • Room: Show Floor Pizza Demo Area
        The pizza that started it all is more popular than ever before. But there are still plenty who simply do not understand it. Roberto Caporuscio of Kesté in NYC has trained countless American pizza makers on the techniques, ingredients and equipment needed to honor the Neapolitan tradition. Step inside his... Read More
        Speaker(s)
        Roberto Caporuscio
        Antimo Caputo SRL / Orlando Food Sales

        Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented...


        Thursday, October 04, 1:30 PM - 2:30 PM

        • Room: Show Floor Pasta Demo Area
        Nothing against the tomato, but sometimes a really delicious cream sauce can’t be beat. And there’s no excuse for using a can when it comes to Alfredo or carbonara. Let Mike Bausch show you how to make a pasta-sauce connection that’s beyond divine....
        Speaker(s)
        Mike Bausch
        Owner-Operator
        Andolini’s Pizzeria

        Mike Bausch moved from California to Oklahoma in 2005 to found Andolini’s Pizzeria at the age of 22. He has since transformed what began as a 1,500-square-foot pizzeria with 10 employees into a multi unit restaurant business with more than 300 employees. Andolini's currently has 7 highly profitable locations in...

        • Room: Show Floor Pizza Demo Area
        With so many cheeses at your disposal, what are you doing sticking to straight mozz 100% of the time? Give your menu a flavor makeover by incorporating a finishing punch your customers are guaranteed to love. The flavor experts at Caliente Pizza & Drafthouse in Pittsburgh will show you how....
        Speaker(s)
        Eric Von Hansen
        Executive Regional Chef
        Caliente Pizza and Draft House

        Eric Von Hansen is the Executive Regional Chef at Caliente Pizza and Draft House Pittsburgh, PA. He has 24 years of fine dining experience in a number of genres including training in French, Italian, and German cuisines. His fine dining background has inspired his awarding winning pizzas with ingredients including...

        Nick Bogacz
        Owner-Operator
        Caliente Pizza & Draft House

        Nick is the founder of Caliente Pizza & Draft House. With more than 20 years of experience in the industry, he opened his first location in 2012 in Pittsburgh and has grown to four current locations. Caliente has won numerous awards in the industry, including 2016’s first place in the...


        Thursday, October 04, 2:30 PM - 3:30 PM

        • Room: Show Floor Pizza Demo Area
        As the artisan trend encompasses our pizza culture, Kevin McCann of McCann Local Meats in Rochester, New York, explains how you can take your pizza toppings to the next level by making your own charcuterie. It’s not as difficult as you think — sit in and see for yourself! Kevin was... Read More
        Speaker(s)
        Kevin McCann
        McCann’s Local Meats

        Kevin graduated the prestigious Culinary Institute of America in 2010. It was at the CIA where he fell in love with butchery as he walked thru the cold, dark, dungeon-like cobblestone-walled space, known as their meat room. That and the sounds of saws and knives being sharpened, was all Kevin...


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