The PMQ staff hits trade shows and pizzerias in the great American west.

PMQ staff members partied at the Nightclub & Bar Show, blew a KISS to Rock & Brews and feasted on delicious pizza at Cane Rosso.




Members of the PMQ Think Tank gathered for a special networking event held at the Nightclub & Bar Show in Las Vegas this year.

Daniel Perea

 

The Nightclub & Bar Show | Las Vegas

PMQ’s Think Tank Reunion drew pizzeria operators from around the country for a networking event held at the Nightclub & Bar Show in Las Vegas. The private gathering featured musical entertainment from PMQ staff members Daniel Lee Perea, a.k.a. El Bebop Kid, and Brian Hernandez. The musical pair performed Brian’s pizza-themed parody song, “The Cover of the PMQ,” a humorous celebration of America’s pizzaioli and a certain magazine of which we’re all very fond.

 

Rock & Brews | Albuquerque, New Mexico

When you wanna rock and roll all night, Rock & Brews is the place to be in Albuquerque. PMQ’s Daniel Lee Perea and Brian Hernandez paid a visit to the brewpub, co-owned by KISS legends Paul Stanley and Gene Simmons, and spent a little time on the pet-friendly patio. Brian described the food as “first-class” and noted that Rock & Brews even has a menu for dogs, including a nonalcoholic beer called the Bowser brew.

 

 

Cane Rosso | Fairview, Texas

Although it’s not on the menu at Cane Rosso, Lee Hunzinger’s Meat Stromboli is legendary at PMQ.

Continuing their travels through the American West, Daniel and Brian galloped into Fairview for a video chat and photo shoot with one of our favorite pizza chefs, Lee Hunzinger of Cane Rosso. Lee, who will be the subject of a feature article in an upcoming issue of PMQ, worked his magic for several years at Cane Rosso’s sister restaurant, Zoli’s NY Pizza Tavern, until it recently closed its doors due to structural issues with the building; a new location is slated to open later this year. Meanwhile, in addition to the Fairview store, Cane Rosso operates restaurants in Dallas, Fort Worth and Carrollton, and has been singled out by D Magazine for serving the “best pizza in Dallas” for five straight years.

 

Simone Roos Qvist won last year’s Pizza-SM pizza making competition with a sourdough-crust Bianca pizza.

Pizza-SM 2016, Stockholm

It’s hard work, but somebody’s gotta do it: Missy Assink, PMQ’s international correspondent, will judge Pizza-SM 2016, a national Swedish pizza making competition, at GastroNord & Vinordic in Stockholm on April 26 through 29. Missy will also perform a dough spinning routine for the crowd. In addition to the culinary contest, Pizza-SM features a dough spinning competition to choose Sweden’s best pizza acrobat. Last year’s culinary winner, Simone Roos Qvist, hailed from Vezzo Bar & Ristorante in Umeå, Sweden. Qvist’s winning pizza, the Bianca, featured a sourdough crust, svartkål, spinach, prosciutto, garlic chips and balsamic. Held every two years at the Stockholmsmassan, GastroNord and Vinordic are the largest trade shows for the food and beverage industry in northern Europe.

 

Located in a Modena warehouse, this vat of balsamic vinegar, the largest in the world, even has a name: Hercules.

World Pizza Championship | Parma, Italy

Have you ever dreamed of swimming in a gigantic vat of balsamic vinegar? Technically, it’s possible, although the folks at Modena Fine Foods would discourage it. They’ve got the world’s largest barrels of balsamic vinegar (with a capacity of more than 71,000 gallons) at their Acetum balsamic production facility in Modena, Italy. And members of PMQ’s U.S. Pizza Team will behold them in all their glory during their trip to Parma in May for the World Pizza Championship. Often described as the Olympics of pizza, the World Pizza Championship brings together pizza makers and pizza acrobats from across the globe for culinary and dough spinning contests. When they’re not competing to make championship-level pizzas, USPT members will also enjoy a castle dinner at Castello Torechiarra and spend an afternoon in Venice.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Private labeling: Former pizzeria operators roll the dice and take their popular pasta sauce to the next level

The mom-and-pop team behind Mama Giuseppa’s pastas share their journey from pizzeria owners to private labeling entrepreneurs.

From box toppers to email blasts, here are several ways to increase your pizzeria’s lunch sales

Think Tank users help a fellow restaurateur solve one of the industry’s most vexing problems.

Tea party: How to brew up healthy profits for your beverage menu

Boasting sky-high profit potential, tea is now the second most popular drink ordered in restaurants.

Our Town America: Turning new movers into loyal customers

How does New Mover Marketing vary from typical direct mail? Our Town America has the answer.

Recipe of the Month: Pizza Bianca

Polly-O serves up a scrumptious vegetarian pizza topped with ricotta, zucchini slices and asparagus spears.

Recipe: Peach Gorgonzola Chicken Pizza

Topped with chicken, sauerkraut, Gorgonzola and peach slices, this sweet-and-savory combination will keep your customers coming back.

Cashing in on name brands: How using familiar brands in your recipes can help you sell more pizza, appetizers and desserts.

When you offer an Oreo cheesecake or Tabasco hot wings, your guests know what flavors to expect—and are often willing to pay more for it.

The master plan: How Michael LaMarca strikes the perfect balance between family man and pizza rock star.

The Master Pizza luminary believes no business, no matter how fast it’s growing, should keep a man away from his wife and kids for long.

The Pizza Pie Tower: A new eye-catching display for slices

This new innovation lets you stack your slices, save table space and show off your pizzas to perfection.

Fighting fraud: How to use your POS to protect yourself against fraudulent credit card chargebacks.

The owner of Tampa’s Precinct Pizza made some fraud-prevention tweaks to his POS system that have saved him thousands of dollars.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags