KCAA: Let's Dine Out with Allan Borgen (Sat, 20 Jul, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 20 Jul, 2024

Episode Transcript

(00:00):
To prevent future abuses. I'm ChrisKaragio, NBC News Radio, NBC News
on CACAA Lomolada, sponsored by TeamstersLocal nineteen thirty two. Protecting the future
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(01:11):
Welcome to another delicious edition of theLet's Sign Out Show. Food critic Allan
Borgan here and is busy and wehave another fun show for you today.
Not that all the shows aren't fun. I want similar are boring. I
fall asleep sometimes too. Wake up. That's a good way to promo your
own show. Thank you. I'mprofessional, don't do this at home.

(01:32):
So anyway, as you all know, I'm very fond of pizzas. I've
been a judge at the International PizzaExchool for the last twelve thirteen years.
I kind of have lots of trackof how many, but right around that
time, and I've met some greatpeople and it's just the excitement that goes
on there is amazing and a lotof it transfers back to us as consumers,
so hopefully there'll be some in ourarea. There are worthy bj Aj

(01:56):
Brillis and you Kipe It. Whenthey were around, they won competition and
their pizzas were fantastic, So wehave a lot of them coming up that
are good. But we have aguest on today who he won the Pizza
Maker of the Year award, whichis something that's there's over five hundred I
believe five hundred and fifty contestants,so he's quite a bit in from all

(02:16):
over the world. So it's abig honor to have him. And again
we're gonna be there's a brand newplace that I heard of. It's actually
in Huntington Beach, but they're supposedto have the best Detroit style pizza,
which is by far the best pizzaof my favorite izz He's too, and
so we'll be having him on andgoing there and in this area too.

(02:37):
We're gonna be on the search forsome incredible pizza fines. Also, we're
starting up again our Grub Club.Yay. Pandemic killed it and it's been
a while for us to get itgoing again. It wasn't our fault,
so much. It was just thatrestaurants didn't have the staff where they just
couldn't handle it. Now it's gettingbetter and better, so we're hand choosing

(02:58):
which restaurants are gonna go and it'sfree to join, and we'll have more
information in the next couple of weeks. It should be going in terms of
getting our mailing list and everything wassolidified. But stay tuned because all that
information is coming to you. Ifyou're not on the subscription list, reach
out to Alan Borgan on the Let'sDine Out CA on the Facebook, or

(03:22):
you can find him on Instagram atAlan dot Borgan b O R G E
N a message, hum and letme know that you're interested be on the
mailing list, or you can callit Izzy at her number in nine or
nine five one four through three fivethat's nine one five four for three or
five. Okay, you're funny.I get a reaction from you. So
okay, let's do a quick commercialssome of our sponsors and we'll be getting

(03:45):
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(07:57):
Welcome back to Let's sign out showfood critic Allen Borgan here and is
he buzzy? And we're just waitingfor our guests a couple of minutes.
Yeah, our sponsors, we havesome really great ones. And again they're
all hand picked. If I don'tlike them, if I if we don't
like them, actually we're not goingto have them. I don't care about,
you know, help supporting anybody.I'm sorry, I'm honest, you
know, my credibility is everything,and but all these all these great sponsors

(08:20):
are really incredible. Now. Alsoat Rays, they just added sushi,
which we're gonna be going to andtrying it. Oh, I cannot wait.
Yeah, they also opened a newlittle place with their formal firm former
location where they have you know,it's kind of like a Cajun style seafood
feast where they just booked on tableand everything. So we're gonna try that

(08:41):
out and then perfect for a rainyday oh yeah, which we're going to
have. So if Joe, ifyou can call our guests up and we
can get them right away. Otherthan that, pizza is incredible. Uh.
You know, before I got startedthis whole culinary venture of mine with
pizzas, I thought, there,you know, there's some good pizzas,
but you know, my favorite wasthe Chicago style pizzas, you know,

(09:03):
the one in uh in a MarinoValley, Chicago pasta house, probably the
best one I've ever had. Butsince I've been tasting pizzas from around the
world, it's really opened my eyesto what a great pizza is, and
you know it's more than just youknow the price. I mean a lot
of times you pay for what youget. I guess that's the bottom line.

(09:24):
Well, and good ingredients and goodquality ingredients does make a difference in
big different pieces, and then itdoes make the cost difference, right.
I mean, you know you can'texpect to you know, want a Ferrari,
but pay for McDonald's price, youknow, so that not a real
good look get you. But youcan you can go to seven eleven and

(09:46):
get a piece of pizza there fora dollar whatever it is, or actually
they should pay you to eat it. So but we have on our line,
I guess who. Unfortunately I didn'ttaste his pizzas at all. It's
a blind tasting, and from whathe told what I read about it,
I didn't have that one that tastesso uh there's no uh, what's the
word bias or anything, But Ijust admire anybody who who competes, and

(10:11):
anybody who wins is even more special. And with us is Tony, Sarah
Melli and Tony Welcome to Let's signout show. Hey, great to be
here, guys, Thanks for havingme. Before we get started, tell
us what city you're in. Weboth can't pronounce it. Yeah, so
it's a small little I live inPittston, Pennsylvania, which is by old

(10:33):
Ford, but I am from asmall little town in northeastern Pennsylvania called Nesquahone.
Okay, I grew up there mywhole life, small little coal town.
You know. I graduated with eightytwo kids from puer Valley High School.
And yeah, that's we're from aNew Columbus section of nest Klahona.

(10:54):
And that's why I called him NewColumbus Pizza. Okay, yeah, we're
both we talk here here. Yousaid you mentioned you, so I don't
let him just do it. Sookay, let's talk about you in terms
of how you got into the wholepizza business. And let's start with that.
Yeah, so, my family's beenin the food business since like nineteen
fifty eight. We had a verylarge catering business, and in the beginning

(11:20):
of everything, my grandmother would makepizzas from my uncle and instead of eating
it, they would take it tolike the local fire company or the town
or the local corner bar and theywould sell it. So, you know,
along along the lines of having catering, we would have pizza every Friday.
Okay. I continued on until abouttwenty twelve when my uncle decided to

(11:43):
retire. It started with the businesswas started on my grandparents and my uncle.
My dad mom ow the house.I grew up there my entire life
until I got married and moved out. And my pizza journey really kind of
started when I met my wife,Marianne, who's Old Fords. You know
Old Fords. They have very famousfor pizza, a lot of wonderful people,

(12:05):
and that pizza in that town innortheastern Pennsylvania, and dating her kind
of sparked my interest in making pizza. I really it was kind of it.
Not that I was tired of it. I just didn't really have an
interest in it, having been forcedto do it aho lot in my life
as a kid. And and youknow, when I saw maybe I can
make a couple bucks with this becauseour pizza was similar. It's not Old

(12:28):
Fords pizza. I wouldn't call itthat, but it's similar. And I
started my journey. You know,I started I making I broke. I
couldn't tell you how many kitchen aidmixers I broke, probably gained some some
weight doing it. But you know, and that led to my uncle retiring
and me wanting to keep a familytradition going for just just to really help

(12:48):
my mom and dad at the time, and kind of explore with what I
could do. So we redid thekitchen, kind of started over, started
fresh, and I started, youknow, making pizzas every every week.
We only saw them one day aweek. We do a little bit of
catering. And that's when I cameacross the Pizza Bible and Tony Demiani,

(13:11):
right, you know, I wouldmessage him a couple He's never going to
get back to me, never goingto get back to me, you know,
But he did. And then andthe fortunate thing he released the Pizza
Bible, and he was coming throughPennsylvania and I saw him post that he
was going to go to Old Ford. I said, hey, let me
meet you. I'd love to takeyou to a couple of places. Me

(13:31):
and my buddy Cosmo Suleerno met him, and then he invited me to come
to expo, you know, andthen the rest is history. I kind
of started competing. I put onhis team, the World Pizza Champions,
and here we are today. Wow, what was that like? Competing especially
for the first time, or doyou remember your first time there? Dude?
You know what's funny. I thinkthe first time I competed, it

(13:54):
was the least stressful for me becauseI had no idea what I was doing.
And the more and more I canpeter, they got more stressful,
you know. But they go formaking pizza in your house or in your
little basement pizza shops and now allof a sudden, the first time I
competed, I'm making it in frontof a decent crowd and I had to
tell the judges what I was doing. It was pretty stressful, but I

(14:16):
got through. I think I camein like eleventh my first time, when
I was okay, yeah. Thistime around is their fortieth anniversary. Is
the large sit They had about whatfive hundred and I heard five different things.
Sixty competitors, I don't yeah,I don't know. I don't think
they were all eligible. Maybe theywere. I know they had the five
divisions that were allowed to compete forPizza Maker of the Year were obviously pan

(14:39):
Pizza, Neapolitan, traditional, nonTraditional, and Cheese Cheese Year. Yeah
best Cheese. And then I knowthey had some OONI competitions as well,
but we had fifty in my division. The other divisions had I don't know
many how many cheese had I know, Neapolitan I think was over fifty,

(15:03):
and then we were into the hundreds. I think in traditional on thentter.
Now you wanted Okay, so yourdivision? Which one divisions you have?
So I competed in pan Okay,when you talk about that, I can't
talk about that pizza. What whatwould consisted of? Yeah? So that
pizza was you know, I youknow, I so last year when I

(15:26):
made I made an old forged doublecrust white pizza that the dudges I don't
think they liked it. I didbetter with one that was toughed a few
years ago. But I came inforty fifth out of forty eight. Okay,
And I really, I really didn'twant to do it anymore. I
was very doubt of myself, andI said no, you know what,
you know, my dad had passedaway a couple of years ago. I
said he wouldn't he wouldn't, Soso I kept I kept working on a

(15:50):
working on a Sicilian dough. Iwas working on the dough for a couple
of years. It's a nice threeday you know, a nice three day
for me for ment to doe,really light and airy and crispy. So
I had the dough pretty good andI entered a similar pizza. They did
a cheese slice in Atlantic City,so I entered into that competition with the
same type of pizza, but therewas no par bake allowed, and I

(16:14):
came in third. So I waslike, well, I think I have
something here, and then you know, I answered the same pizza, the
same dough, sauce and cheese combinationinto the pan competition in Vegas Differences.
We were allowed to par bake there, which I definitely par baked, and
you know, it came out ofthe oven. It was an upside down

(16:34):
Sicilian basically, and I came outof the oven and I finished it with
a pepperoni jam that was made inTexas by Lee Hunsker and Honeywood Marscapone rogotta
with you know a little bit oforegano, fresh basil and a garlic oil.
So it was really a simple pizza. But I think, you know,

(16:55):
we had definitely nailed the combination flavors, and I was lucky enough to
come in star. I think Iwas against mostly Detroit in the top five
if I remember, and and thecompetitors there, I mean, you know,
I think Charlie Webb from Hudson andPacker, he was like second and
third the last couple of years.These are mixed killer pizzas, and I

(17:15):
was like, well, if Ileave here with third, I'll still be
pretty happy. And then you knowI made the say obviously Saint Pizza in
the finals on Thursday. And thenyou know when when they call was a
few of us, you know,from the team Me, Anthony Brigella,
Johnny Christina. We were standing nextto each other and when they called Charlie
second, we looked at each otherlike what because I didn't expect that,

(17:37):
or I can't remember that. JimMinner, Jim Minner, I think from
Square PI guys does a great jobas well. What's that? Go ahead?
I'm sorry? Oh yeah. Sowhen they called my name first,
it was like elation. I couldnot believe it. And and from there
it was on to pizza maker year. Wow. Now, in terms of

(17:57):
that, who's some of yours thatyou that have helped you through besides Tony?
So my mother and father obviously,no question, you know, I
would credit Mark and Angel Janelle fromOld Forge when I first started to help
me get started. Mary lu Brigettofrom Old Forge as well. You know,

(18:18):
Unfortunately, when my uncle retired,we get some family strife, so
from his from relatives that you know, didn't want to like take a takeover
the business. So there was norecipes or anything that I got. I
use it. My parents had andmade pizza, but but they those people
and just really some from some friends. I'm Derek Sanchez, Lee Hunterker,

(18:41):
Anthony Burgella locally one of my bestfriends. Cosmo Sauerno makes great pizza.
Johnny Debone at Bar Pozzo makes greatpizza. We all kind of collaborate together.
Tony Troyano out in Chicago, JohnChristina I mentioned just you know tho
those kind of hands. Sounds likeeverybody's out there helping you each other,
aren't they. We give you alittle tips. I mean it really,

(19:03):
you know, especially once you becomefriends. You know, we were always
talking, you know, we're alwaystalking pizza with each other. Well,
Dad, I should do this,I should do that, try this,
try that. You know, it'spretty cool, really really cool cool.
You mentioned Derek Sanchez, how longhave you known him? So I've known
Derek probably's on the team, whatmaybe three we've gotten closed in the last

(19:27):
couple of years, but probably knowDerek almost five or six years. I
guess is wonderful. Well, guesswhat. He's so intelligent, right,
Well is he? You want tointroduce our guests to Calton? Yeah,
well, we have somebody here tocall in to support you, and I
wonder who it is is, Derek. How you doing, Tony Seamilli tell

(19:51):
me everything I know about pizza inevery single way. This dude is awesome.
Man, I'll tell you what,me and my family can't be more
happy for someone like Tony to win. It's an amazing fee that. It's
tremendously hard to win that competition andfor someone like him to do it.
Man, it's decicing on the cake. Yeah, just all of you,

(20:11):
I mean, just to be thereand doing that, I mean, it's
that's what amazes me as as ajudge. I mean I admire every pizza.
I may not like some of themand not everything turned out, but
everyone who's there. I mean,it's it's hard competing against the world's best.
And again we had you had peoplefrom Italy. Of course, you
had people from what Monico, Ithink you had one from There's people from

(20:34):
all over Asia, Asia, yeah, China and Shanghai, China, Singapore,
Thailand, I mean all over theworld. And to win anything amongst
people like that, and it's prettyamazing. And the thing that really impresses
me is the whole industry. Allyou guys are pretty much there to help
each other, and you never quit. You never stay on your own laurels,

(20:57):
and you're always growing. Youays wantto grow. And it's like when
just when, especially you Derek,when you get to one place, it's
like, okay, I've done thatdown, let me go here somewhere else.
And that's what makes your not toyours, but Tony's and everybody else
is so good. Your pieces isthat you're always trying. It's not the
same old things and unfortunate where welive. That's what you find most pizza

(21:19):
places. And I'm you know,I'm sure they're there to make money and
you know they don't want to gettoo fancied. I could see that.
But in terms of credibility, onceyou've had one of your pizzas, award
winning pizzas, you never want tohave anything else. Yeah, I agree,
I don't want to Tony off interview. I agree. I agree.

(21:41):
What you know, the you havesome of the best flavors and chefs from
around the world competing, and that'swhat makes the competition so legitimate. And
then it's hard to get those flavorsat local restaurants. What people work on
over the year to produce to tryto win this thing, it's hard to
get them at for restaurants. Butman, it's sure especial when you do

(22:03):
have a nice pizza. How isTony as a student? Did you listen
to you? Uh? Well,I mean, Tony really wasn't my student.
He just, you know, likehe said, Man, we we
work together. We we collaborate alot about what to do with this and
that, and we're always picking eachother's minds on different situations and how it
is in competitions and what we want. You know, I'm really into the

(22:26):
dough science, and you know,I may have helped him just a little
bit on that, but it washis own creation, his own deal.
We just tweaked stuff according to weatherand according to barometric pressures and all that
nerdy stuff I'm into. But besidethat, Tony man, you know,
he's kind of one of those guys. Man, you give him one little,
one little hint and you just getout of his way. In Wow,

(22:48):
he just he wins world championships.Man, he just you know,
is that is that caliber or pizzamaker? Wow? Tony? In terms
of your pizzas and everything? Whatwhat in your area? What the number
one pizza at your restaurant that peoplelove? Oh my restaurant is our family's
original, which yeah, so youknow it's funny, you know, And

(23:15):
I would say that, you know, it's kind of like a memory type
of pizza. It's more of likea bakery type of pizza, right,
you know. And people will laughwhen I say this, but it's people
love it and it really it breaksevery Derek will probably hope he's sitting down
because I think we talked about this, but that pizza breaks every probably rule

(23:37):
in the book when it comes tomaking it and what you put on and
how you eat it. But itis literally what it's a twenty four hour
dough. But the dough is made, it's run through a sheeter, it's
put into a pan, it's dock. It is topped with sauce which is
mostly mostly tomatoes, A little bitof like a puree as well all dried

(24:02):
spices. That's a little on thesweeter side. And this is where the
history of northeastern Pennsylvania comes in alittle bit and where I think there's a
little bit of a myth out there. But my grandmother would push She put
tons of lookatelli cheese on it,pretty much like a you know, piccerina
armando, just kind of like aPhiladelphia tomato pie. The difference is she
used American cheese. Oh wow,is Derek so there? Yeah, I'm

(24:30):
taking notes and learning right now.But yeah, so but where that And
I would ask my father, youknow, where did that come in?
And that really comes in from back, you know, in the forties and
fifties when she would make this,they didn't have money. They were you
know, you know, just gettingby, right, and she would put
the cheese on from the government theycalled the government chiefe, right, and

(24:55):
that's what they use. And thatis a staple actually through a lot of
northeast in Pennsylvania, though some peopledon't use this straight. We make other
specialty pizzas. We mix it alittle bit, but that's kind of what
that is. And I have totell you when I first took over,
I tried to make the pizza alittle bit more like old Forge, and
I got I was like in trouble, So I that pizza. It is

(25:21):
on our menu. It is Iwill never change it now. And this
will really story for a loop myfamily had because it's in a pan.
It's old by eighteen pans. Actuallythey're custom pans. They're level by seventeen.
But they had little aluminum because itwas a small place, so they
had a little aluminum stackers put onthem right so you could they kind of

(25:44):
go over the pizza and you couldstack pizzas on top of each other.
And they literally get sauce and cheeseand they get put in the fridge overnight
sauce and cheese. They come outvery early in the morning, they proof
up for a few hours, andthen they get bigd Wow. Wow,
had the history of you're listening topeople like you experts are just it's amazing.
Everyone's got their own little twist onmake there's no one way of making

(26:06):
dough. I mean, plus,it's all the regional flavors, right,
because I mean everybody's what what inthat region, what they ate and what
they grew up on is what triggersthat memory of childhood, right, so
that's what your taste palette develops.I will I will tell you in regards
to that pizza, and some peoplego, oh, American cheese on pizza,

(26:27):
I actually think it's pretty It's prettytasty. You know. The crust
is a little crunchy, it hasa soft tender bite to it. But
if you make that pizza and youlet it sit out for a couple of
hours at room temperature, it isone of you know, and I'm not
saying this because I'm biased to itis one of the best tasting pieces you'll

(26:49):
eat. As I mentioned, wehave a large catering business, and so
we would cater you know, hugeweddings and all that type of stuff,
and for cocktail hour you have thechocolate outains and all this stuff. And
we would cut that pizza in realsmall pieces and you know, put it
in nice trays. And it waslike the first thing that was gone,

(27:10):
Okay, Derek, I'm sorry,go ahead, go ahead, say Derek,
your your pizza again. You workwith the American cheese. That's the
new cheese. Oh man, Iwouldn't know what to do with that.
If not okay, if you wantto be a little different velveto, that
would be good for you. Thatwe will make cheese with that exactly.

(27:32):
So well, thanks for joining us, Derek. I know you're get busy
and everything, but thanks for joiningus. And uh, you know Tony,
Well we'll say I'm with Tony obviously, So thanks Derek. Take care.
Yeah, Derek, and we metDerek. I met him about three
years ago. Four years ago.Yeah, I posted hit the competitor's picture

(27:56):
on the internet and he got reallyupset, like when did you do mine?
How come mine one? And everything? And I remember tasting it and
I didn't like it, and Itold him why. After talking to him
about an hour, we became likebest friends. He understood why, and
he said, you know, you'reright, there's no variety and it's just
funny how things develop. But youknow, you've got to be honest,
and your pizzas are definitely honest.And again, I feel bad I haven't

(28:18):
tasted, especially the winning one,but hopefully I'll be able to. Yeah.
So I read that you that wasyour you know, first round and
second round competing and then in thefinals you had to make one basically from
scratch from whatever ingredients available. Soyou can't use the same ingredients you had.

(28:40):
Yep, you could only use yourdough or you or your par bak
or whatever. Wow, so whatdid you actually end up baking on the
you know, your last round liketo it? Yeah, so, you
know, I've never been in anythinglike that before. I just before,
I guys, I couldn't I agreewith you. And I can't say enough

(29:00):
about Derek. He's just you know, he's the best on everything, you
know, just a great, great, beautiful human being. He But so
yeah, you know, getting backto the Pizza Maker of the Year,
you get to use your own crust, and you have to use their all
the ingredients that they provide to theirutensils and everything, and then you have

(29:26):
to use a mystery ingredient. Sowe all, you know, time to
go. We get down there,you're looking at your stuff to give you
an assistant to grab things, andI'm standing there looking, I'm like,
what am I going to do?And and like the first thing I saw,
I just I prayed to my dad, you know, I talked to
him this entire competition. I hadmy headphones on listening to Bruce Springston and

(29:48):
and praying to my father. Then. So I'm just talking to my dad
the whole time, and I waslike, his nickname is DEBI. I
said, dep like, you gottahelp me herely what are we doing?
And I don't know, you pointedme too. I saw some onions,
I saw some beautiful peppers. Ilooked in the refrigerator and saw sausage.
I was like, I'm gonna makea sauce and pepper pizza. And but

(30:12):
I made it in a way thatyou'd make like a sauce and pepper stup.
So you know, I just Isaute down some peppers, some sauce
or some onions, peppers, garlic, danna, saus were the tomatoes that
were there. We were. Iused their new pisada that was just released
called Il Molino Divino I think itis. It was very very tasty and

(30:34):
tasted it before I opened the can. I added some spices to it and
I put that cooked the peppers inthe you know, softened them up a
little bit, chopped everything up.I crumpled sausage, and then I assembled
the pizza. I used some wholemilk mozzarella, you know, some pepperino
or some palms and then I layeredthe saucet and peppers on there. With

(30:59):
the sauce, I used some freshhome milk rogota and then the surprise,
which not really too much of asurprise, but well, then I bake
it came out, got a littlebit more regota, and I finished it
with gullbonnih fresh mozzarella. That wasthe That was the surprise ingredient. So
I put it on there cold soit would just kind of soften up a

(31:19):
little bit to your bite. Thena little bit of basil and against some
garlic oils that I whipped up quickand pray. Wo wow. Well,
obviously there is a god, thata pizza god. And uh yeah,
no, it's it's pretty amazing.And uh, I know the judges you
know, to be on the panelthere, all those judges are very seasoned.

(31:40):
There are no no first timers oranything. They really know their pizzas.
Every one of them are are professionals. And I you know, it's
it's a big award. I mean, it hasn't done anything to your business.
Have you seen anything yet on that? Yeah, it's you know,
and we're set up in a waywhere we're only open day a week it's

(32:00):
not a full time thing for me. Wow. So yeah, we were,
you know, obviously. You know, it was funny. I was
sitting in the airport Thursday night,dead tired because I took the red Eye
back to Philadelphia, and it's liketen thirty, ten forty. My wife
is texting me when she's sleeping already, you know, and she's like,

(32:23):
good morning, America. Got ourunlisted home phone number, and she called
the house looking for you. I'mlike, what, oh my gosh.
And she yelled at them because shethought, oh great. You know,
by that time, we were allover social media and she's like, they
know you're in vegasy. I'm homealone. I'm gonna get robbed. But

(32:45):
she was, you know, shewas like, all right, she matress
mary Anne. She's like, okay, Mary Anne, just don't be so
paranoid. And long story short,I got this guy's phone number. I
called them, and we literally didlike a ten minute zoom before I got
on the plane. Yeah, theywere doing something on pizza the next day.
I didn't even see it until Igot home because they aired right kind

(33:07):
of when I was landing, andthey were doing something on pizza, and
you know, they showed a video. I think Tera Hatton was in it
for doing for dough tossing and thenthey mentioned me pizza maker of the year
and stuff, so that was cool. But then that just like all the
local newspapers, all the you know, news stations, it was like thing

(33:29):
bing bing bing bing was like myphone was good. Still it's still it's
starting to slow down now, butit was like crazy wow. And yeah,
and I feel bad because you know, we only can make you know,
hopefully maybe you guys one day throughon the East Coast. Please,
I'd love to have you come eatsome pizza. You know, we're we're
right between Scranton and Allentown. Okay, but you know, we only have

(33:54):
a set amount of pizza. It'sone hundred percent pre order. And I
you know, we announced we usedto be open every Friday, but since
COVID and stuff, it's only myself, my mom and my sister. Really
we have some friends to help everynow and then, but nothing, you
know, and caters number one nonot anymore okay, yeah, no,

(34:15):
it's it's really the pizza. Wedo cater with pizza. We have a
mobile wood fire oven that we caterwith. You know, we we do
a few jobs and then a fewfestivals a year. With two teenage daughters,
it's it's tough. I have tomanage everything. But but I felt
bad because you know, we weposted, you know, I kind of

(34:35):
once after COVID, I kind ofwould post a menu every week to our
website or to you know, allthe social platforms, and you know,
that's how we do it. AndI literally I think I posted on Tuesday
night. That would have been busybecause it was good Friday anyway, but

(34:57):
I think we had fifty two messagesin twenty seven minutes. Oh my gosh,
Wow, Wow, that's amazing.You're listening bad for people that can't
get pizza of it, you know, right, and no especially for the
holidays. Yep. Well, youknow the one thing that I won't do
though, I won't. I'm notgoing to sit there and crank out what
we're not comfortable to because I don'twant to put on a product that I

(35:21):
don't want to put out either.But I'm proud of correct. Yeah,
there's a lot of passion and allall your makers out there. So you're
listening to the Let's Sign Out showright here on AM ten fifty and one
oh six point five FM, thestations that leave no listener behind. We're
talking to the Pizza Maker of theYear, Tony Sarah Mellie and he's from
Is he you on to mention thecount same Pennsylvania? Say it again one

(35:46):
more time, nes cahone. Okay, God, it looks more difficult than
it is. That's not bad.Okay. Now are you still planning to
go next year and compete? Well? I can't compete anymore. Oh really?
Once you win, ye know,once you become Pizza Maker of the

(36:07):
Year. From what I understand,the only thing you can compete in is
it I think you're invited to thebest of the best problem where they take
past pizza makers of the year anddo the same type of like secret ingredient
thing. I think, I thinkI don't know everything about that, but
honestly, I just want to goand enjoy the next book. Yeah,

(36:29):
I agree, we did. Wehad Joe cart Slucci Carlucci on last week
and very Humble like you, veryhumble, and you know both you have
such great stories and it's the backstoriesthat I love. I mean, the
passion that you guys have just amazesme. And none of you have egos.
I mean Tony the other Tony Gioanni, he has no ego. I've
known him for fifteen years now.His head is so small. I mean

(36:52):
he'll help anybody at any time.I mean, I've never seen a more
giving person. You know, he'sincredible, and you know it makes celebrities
look good. Let's put that waygoes. He doesn't consider himself with a
celebrity, but he also has liftedthe whole pizza industry to a whole different
level. Before you just you know, call it in the get it,
eat it boom. That's it.Now you got a lot of choices and

(37:15):
a lot of small restaurants. Youknow what advice you have for them?
In terms of what going to theexpo means. There's no question that I
think you know two things go intothe expo for me. Even if you
just want to walk around and nottake any seminars or any of that stuff,

(37:36):
which you should, but it opensyou up to a whole new world
of ingredients that maybe you're not familiarwith. You know, it allows you
to connect with people like myself orDerek. If you're having a problem with
with your dough or whatever. Itreally, I think it allows you to
be a better pizza maker, abetter cook. And then as far as

(38:00):
competing, the one thing that competingdid for me, And even though I
probably don't know how much more i'llcompete that I can't compete there, but
it's one thousand percent made me abetter pizza maker just trying to make a
dough. You know, my goal. Obviously, my family's pizza stays the

(38:21):
same. But every other pizza thatthat we have on the menu or we
serve, they're different. They're mypieces, and there are pieces that,
in my mind would be competition worthybecause I've I've tried to just create them
in a way. I approached everypizza the same way that I would if
I was entering into a competition.Right, So you know that that made

(38:44):
me much made me a much betterpizza maker. Yeah, it's pretty amazing
going. And yeah, yeah,because besides just all the competition, you've
got a four hundred plus vendors.I mean, every kind of cheese,
there is every kind of olives andolive oil and good everything, you name
it, they got it. Butit's the camaraderie. It's the camaraderie.
Even the vendors. I mean,they're so nice, they remember you from

(39:07):
year after year, and I can'tsay that about other food you know,
I've been to Cisco food shows.I've been to all kinds of different food
shows. I've never seen anything likeit. The only one that I heard,
and I've never been to them either, I've only been to Pete Tex
Boats. The only show that I'veheard has similar vibe, at least as

(39:30):
far as the vendors and everything isthe n r A show in Chicago.
I heard that's a great show.That's a big one. That's huge.
That's a big boy. Yeah,that's cool. In terms of your favorite
pieces outside of your own, whatwhat's your face? You have a favorite
favorite style? Yeah, favorite style, super Stink Cross New York style is
my absolute favorite pizza. Okay,and what's your topping? If you have

(39:52):
to pick something you like? Jeez, Tony, I love you. I
I never met you. But asa judge this year, they brought us
this. It was a new category, cheese pizza. Tried judging ten fifteen
cheese pizzas. Slices. Everything upto me. If it was burnt,

(40:12):
that's like, yeah, this color, you know, everything tasted the same
but the same cheeses, the sameeverything. And that was probably, I
think the hardest pizza I've ever judgedmy life. So I will give you
one topping combination that I do loveon pizza, and that is either by
themselves or with crumbled sausage. Butwe have peppers here, long hot Italian

(40:37):
peppers. I don't know if you'veever had them or not. No,
I know they're hard to get onthe West Coast, but they're they're long
hot Italian peppers. We stuffed themwith, you know, sausage and stuff,
but I love roasting them with oliveoil, salt and garlic, chopping
them up and putting them on apizza. Now that's the topping that I
love. That sounds really good,actually, I see. Well, well,

(41:01):
you know it's funny because we callthem the Russian Roulette of pepper because
you could eat thirty of them andthey just have this beautiful, nice heat.
Then you get one, you know. So I was always hesitant to
use them in a competition because youknow, if you get a judge who
doesn't like warmer stuff that I alwaysfeared that that would hurt me, you

(41:22):
know. Yeah, the one thatI find pepper duos. I really,
I really like them diced up.And one of the things that I've noticed
as a judging all the pizzas isthere's a lot of people spend so much
time on the ingredients that ingredients don'talways match. They don't always compliment each
other. They're always always too toosweet or too acidic or too tangy.

(41:45):
But very few have you know,both tangy and sweet. And that's what
makes to me, and I thinkthe bavor balance of flavors. Yeah,
And unfortunately a lot of them don't. And they look beautiful, don't get
me wrong, but it's like,come on, but then they again is
that if people like that, thengive it to give people what they like,
you know, And it's hard beingobjective, but you have to be

(42:05):
objected to be a judge. Yeah, I'll tell you for me. I
I you know, I kind ofapproached that. I you know, once
my gough was where I wanted it, I went on to toppings and I
would literally get you know, samwith white bread and just put different topping
combinations on as if it was afinished pizza, and you know, just

(42:28):
to get the toppings the way Iwant, you know, I even got
towards the end of the last coupleof weeks, I even had a cardboard
cut out of you know, thenine cuts of pizza that I was going
to have on there, and andwas literally like wasting Regalta and you know,
just putting stuff on there so itwould look right. But I really
went, I really went above andbeyond. But I do agree. I

(42:50):
think I think it's you know,I some of the toppings. You really
got to do your homework and understandthe the balance of of what they're going
to do together, you know whatI mean. I agree one thousand percent.
Sometimes they have ingredients that you haveno flavor, like to me,
white button mushrooms, that's the onethat got Derek angry at me at the

(43:12):
beginning. But it has no flavorreally, you know, unless you get
unless you roast them or you know, mix them with the garlic with garlic
oil or butter or something. Andwe've seen the bone marrow one. It
looks amazing, but it's like,well, there's really doesn't add flavor to
the pizza. Last year they hadone where there was three big bone marrows
that look like the Titanic, youknow, but there was no flavor whatsoever.

(43:34):
It was. It was like eatingwith the cold and h you know,
to me is like this is thebest they have and they put so
much effort into the presentation. Thenthey do the flavors, and it's all
about flavors. I mean presentation.Don't get me wrong, It matters.
I mean if it's just thrown on, that can throw you off, you
know, in terms of scoring.You want everything to be equal. And
to me, the best part iswhen everything you take a bite and it

(43:57):
has all the ingredients on it,you can taste it. You know,
that's what makes it good. Butyou know, I again, everyone's different.
I admire that. I'm not oneto judge that, you know.
It's just you know, it's justit's hard in our judging forms. It's
all laid out and that's what theyasked for. And I wish the competitors
look at the forums so they followit better. Are they available for They're

(44:17):
all available? Yeah? So yeah, yeah. My thing was too like
I always and I didn't know ifit ever hurt me. I don't think
obviously it didn't. But I alwayswanted to make a pizza that I could
sell. My mm hmm. Youknow, you make something that's wild and
crazy, that's fantastic, and youwin, that's great. Yeah, but

(44:42):
then you've got a how are yougoing to make you know, fifty sixty
seventy of these or whatever the numberis to serve for your customers and can
they afford it because it's going topay you have, you know. So
that that's what I always strive todo. And that's smart. That's the
way it should be. You know, it's it's you know, everyone's available,
everybody. We had one two yearsago, I think was it had
tons of gold on top. Itlooked fantastic leaf it was like ninety five

(45:06):
dollars for the pizza and we'll like, you know, West Hollywood, they
can get away with it probably,but it had no flavor. I mean
I tasted it. It was likeno flavor. Goat leafing doesn't add anything
but looks and I'm like, wellthat looks good, but it doesn't really
taste that great. You know.I had no nothing, no zing,
no nothing. It's like, wellthat's so disappointing, you know, like
it it's not realistic in a realworld. That's not what pizzas are for

(45:29):
you, for everyday people to enjoy, right, So that's not an every
day but ideally you want it wantedto look great and taste great. Sometimes
it looks great and there's no flavorwhatsoever, or it doesn't look that good
and then your first impression was likeokay, and then you eat it,
it's like wow, you know,but if it goes together, that's a
winner. So well again, I'venever had a pleasure of meeting you,

(45:50):
but I remember seeing your face standingright near you, and I mean I've
never seen a more happier people aroundyou. I mean, ione's hugging each
other and just jumping on you andeverything, and it was really neat.
It was really neat to see there, if you know, see that,
And I wish a lot of luckand I just you know, just I
love the story and don't you know, continue it. But you got to

(46:12):
get a frozen and sending one tome. I mean you can buy me
off very easily. Just kidding,just just kidding. But h next year,
I definitely want to know meet youeasy will be there too, so
uh, we'll continue success and anythingyou want to tell her, anything you
want to tell our audience, I'msorry, I I'm sorry. Any last

(46:32):
words you'd like to tell the audience. No, just you know, I'm
grateful. I'm still on cloud ninefrom this, but I'm just grateful to
you know, to you guys tobe on the show and really continue talking
and you know, elevating our craftto hopefully spreads to the masses and we
get great pizza everywhere, right,and that's why you're on, so we'll

(46:57):
continue success. Big hug and goget them. Congratulations. I appreciate it.
Thank you so much. Hopefully yourwife's not angry at us talking to
you on a Saturday. Okay,good, I think I have like a
two week past good okay again,and you can watch this later on or
hear it on our podcast. Justgo to the station. It'll be on

(47:17):
it in a couple of hours tohear it. Awesome, Thank you,
Okay, you next here, HappyEastern bye bye bye. What any guy,
you know, you hear stories likethis and it's just amazing how they
start from like beginning just family.But it wasn't like I didn't want to
make pizzas. And that's a greatwhere he does it part time now and

(47:37):
it's still success and part of itis carrying on his family tradition, right,
making you once a week like hisfamily did, but then also still
fueling that passion and making it betterand elevating it and bringing in more you
know, more technique and art toit, right, I mean, so
that's really neat. Uh, youknow it's so need to hear that,

(48:00):
you know, like somebody like TonyJamoni that's actually you know, bringing up
the pizza you know industry and thenbring all these people along with him,
you know, being the mentor youknow, being the support. And you
know there's pictures if you look online, you can see Tony, Sarah with

(48:22):
Tony, Yeah, yeah, SarahMelli with Tony on when he won.
You know, so you know,everybody's so happy for each other. I
mean brought tears to your eyes doingthe and you know during the competition when
they announced all the winners and itwas just so exciting to see, you
know how everybody's so happy for eachother. You know, really was supported

(48:45):
each other along that journey and wantto make it better for I remember twelve
thirteen years ag when I first startedthe first one I ever went to the
team from Italy. They came outlike strutting, like they all look like
Bowling League all, you know,just strutting your skinny guys and everything and
like we're the best and uh andthey all lost and I think one person

(49:05):
one, but they are so angryat losing. And here it's like,
yeah, you're disappointed, but youyou really congratulate the people. Everyone came
up to him afterwards. Yeah,And you know what, it's exciting because
if you're there at the pizza Expoand it's on for industry only, but
you see all the different countries.I mean, pizza is it's like universal

(49:25):
language now right, I mean everybodyVietnam and we saw little carts with pizzas,
you know, I mean all kindsof stuff. You're right, Yeah,
it's a it's you know, it'sa blank slate and everybody put their
regional ingredients, what they grew upon. And that's so exciting to see
it because it really does, youknow, immerse the entire It brings it,

(49:45):
I think, the world closer together. We all have a commonality,
you know, to make pizza afood that's affordable number one and something that
everybody can enjoy, right, Soit's really amazing and I love the fact
that you know, everybody's trying tomake the dough better. And you know,
once you start eating the good pizzaswith the dough, I mean,

(50:07):
the dough does make a huge difference, you learn to really appreciate it.
Like now levit a pizza is kindof you know, the dough is kind
of like yeah, you know,and it's like, oh, that's so
disappointing because you really developed that appreciationfor that science on the effort and then
the back end that you don't see, you know, as a pizza consumer,

(50:28):
you don't see all that work thatput into it, all that love
and all that you know, effortthat they fermented the dough for two three
days, you know, to makethat pizza taste that great. Right,
So yeah, they go out theirway and yeah, it just it amazes
me. Now there's some great pizzasin the Empire, I mean Chicago Postles.
There are deep dish pizza with justspinach and I get extra garlict and

(50:52):
cheese and sauce is tremendous as oneof my favorites. They make it a
Catchatry Pizza the same thing. Catcha deep dish that was very good and
when just a throne and it wasreally good. So, I mean,
you know, there are budding pizzasthat they're very good. They're elevating the
flavor profile, they're elevating the dough, you know, like how it's being

(51:15):
made. So it's it's really comingalong and I'm really exciting to see that.
And so again, if you knowof any really really good pizza places,
please let me know on either Facebookor Instagram, or you can email
me at mister Foodie m R foodE F O d I E the number
one at outlook dot com. I'vebe more happy to both of us who

(51:37):
go out there and try it.We're open obviously in our area. We
want to go to more. Butyou know, there's a lot of pizza
places that say it's one thing andit's really not. So that's all you
think. That throws it off.There's a lot of wannabes, but they
don't take the effort to make itbetter the other thing. Again, just
remind you we are going to beworking on our grub club and in the

(52:00):
next two weeks we should have itall planalized and our first one is going
to be uh, well, I'llleave it. You have to listen to
the show. Just stay tuned.More information coming along. There's a lot
of work on the back end tryingto make this happen, So stay tuned
because we're very excited to share thiswith you and hopefully one of these days

(52:20):
and here's the thought, maybe wecan get a grub club of awesome pizzas
we did that once. We Yeah, we'll have to do that like very
good artists and pizza so that youknow, people can really appreciate the art
of pizza. We'll work on that. Yeah, definitely. Again, welcome
to thanks for listening to the show. We're on every Saturday from four to

(52:40):
five Let's Sign Out Show, andagain I'm available on Facebook. Just look
for Alan dot Borgan or you cango Let's Sign Out Show and or Instagram
at Alan dot organ good ones youcan reach him and uh yeah, any
suggestions of new places we should try, new restaurants. It's around that you
think we have to be there totest out, you know, whatever dish

(53:05):
it is. Let us know.We definitely welcome to open suggestions. Exactly.
So until next week, Food criticand Easy Passy Everybody feed Wanta debates.
I don't want to you won't getnoticertuntil you clean your plate eating.

(53:27):
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(58:00):
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