Our head chef Francisco Migoya will be talking with master pizzaiolo Tony Gemignani.
Our head chef Francisco Migoya will be answering questions about Modernist Pizza.
After 4 years of research, thousands of miles traveled, and countless calories consumed, the wait is finally over. Join Francisco Migoya, head chef and co-author of the James Beard Award Winning Modernist Bread for an overview of the newest release to the Modernist Cuisine library, Modernist Pizza. Modernist Pizza is the definitive guide to one of the world’s most popular foods. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.
Learn how to ditch the delivery and make phenomenal pizza in your own home. Join Modernist Cuisine head chef and Modernist Pizza coauthor Francisco Migoya for a 75-minute class where he’ll guide you through making a four-cheese thin-crust pizza with homemade ricotta. This class is perfect for all skill levels and will have you on your way to becoming your family’s resident pizza maker.
Learn more here.
Learn to make the ultimate homemade pizza – the result of more than 500 experiments and years of study – with master chef Francisco Migoya.
The head chef and co-author behind the James Beard Award-winning Modernist Bread and brand-new culinary bible Modernist Pizza, and whose baking elevated the kitchens of restaurants including The French Laundry, Bouchon Bakery and The River Café, joins us to teach you the secrets to making the definitive version of the world’s best-loved food.
With Migoya in his kitchen and you in yours, you’ll learn how to prepare and work with the perfect thin-crust pizza dough, make simple but sublime homemade ricotta and more, for the thin crust, cheesy homemade pizza of your dreams.
This class will take place on Tuesday, November 30 from 7-8 pm ET and recorded for later viewing by patrons.
Learn more here.
Join Modernist Cuisine founder Nathan Myhrvold as he shares a sneak peek at some of the key insights and discoveries from his forthcoming book, Modernist Pizza. After over 4 years in the making, this highly anticipated pizza tome makes it’s world debut this fall. Be some of the first to hear about the experiments, findings and work that went into the making of this book. Find out more here.
Join us for a “virtual” tour of our New Orleans gallery in conjunction with the Southern Museum of Food and Beverage. View the collection of photographs and hear behind the scenes stories on how the photos were taken, including insights to some of the custom camera rigs and robots Nathan builds. Our tour will take place on Friday, April 23rd at 5pm PST / 7pm CST.
Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions.
You can register for tickets here.