About this Event
With its airy crust, cheesy corners and distinctive red sauce on top, Detroit Style pizza is enjoyed worldwide. From this pizza's humble origins, starting with Gus Guerra putting the first square pie in Buddy's oven, to the International Pizza Expo in Las Vegas where a “pizza evangelist” spread the word about the Detroit Style, through the waves of chefs who have put their spin on this unique pizza style.
Attendees will learn how this Motor City delicacy transformed from a singular kitchen in Detroit to an international sensation. This presentation, and the book it is based on, will also take attendees into the kitchens that developed, fought over and sought to perfect this delectable dish, which put Detroit up there with New York & Chicago when it comes to pizza.
Author, Karen Dybis, , has been Grosse Pointe resident since 2002. She is a graduate of the University of Michigan, has blogged as Assignment Detroit writer for Time Magazine, worked for the Daily Telegram in Adrian, the Oakland Press & Detroit News and jumped on breaking stories for publications including Corp! magazine, “Detroit Unspun” and the Agence France-Presse newswire. Her freelance clients include Time magazine, U.S. News and World Report, The Hollywood Reporter, TBD and other publications.
Event Venue & Nearby Stays
375 Kercheval Ave, 375 Kercheval Avenue, Grosse Pointe Farms, United States
USD 0.00
