Eat All About It

In this issue...

Eat All About It is here to tell you about an event that is a beer garden, wine tasting and neighborhood block party all in one: the Atwater Village Beer, Food and Wine Festival!

What and where is Atwater Village? Located in the northeast region of the Los Angeles, Atwater borders Griffith Park and Silver Lake to the west, Glendale to the north and east, and Glassell Park to the south. It gets its name from its proximity to the Los Angeles River. The area was initially named “Atwater,” while the “Village” was added in 1986. The vast majority of the homes and structures in Atwater Village have never been demolished, resulting in this neighborhood having one of the highest number of structures built before 1939 in Los Angeles County. Sounds like a great place to drink some beer!

The fourth annual festival will be held on Sunday, April 24, 2016 from 1:00 pm to 5:00 pm. It will be in the parking lot at Link N Hops and 55 Degree Wine. Over a dozen local craft breweries will be represented there, and there will be wine tasting and a variety of local food vendors as well. A ticket gets you entry and 15 drink tickets as well as a commemorative glass. A portion of the proceeds benefit the nearby Northland Village Church.

While there’s no official list of the breweries that will be there available, we would bet serious money that both Golden Road Brewing and Angel City Brewery will be there. Both breweries hail from Los Angeles and can be found at many beer festivals all over the state. If you can’t make it to the festival, don’t fret! You can still try a deli-cious beer brewed in Los Angeles at The Pizza Press Fullerton – Golden Road’s refreshing and fluffy German-style Hefeweizen. We hope to see you there!

The Force is Strong with The Pizza Press

It’s that time of year again, folks! On May 4th, customers can visit any Pizza Press location and publish a newsworthy pizza of their choosing for just $4.

More details about store hours and locations can be found here: www.ThePizzaPress.com/locations

Los Angeles Hosts Annual Atwater Village Beer Festival

New StoresAsk FrankFree Beer

Healthy PizzaPizza AddictFamily Pizzas

According to Men's Health, scientists put study participants on a diet that was limited to 10,500 calories per week, but half of the dieters were allowed to eat anything they wanted to on Sundays.

After two weeks, the two groups had reduced their average BMIs. While there was no significant difference in the amount of weight the groups had lost, those who had taken Sundays off were happier and more motivated to work toward their weight-loss goals.

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Pizza Helps Weight-Loss

Quiche RecipeHow To

Staff

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The Pizza Press Announces Opening of 17 New Locations Across Southern California

The Pizza Press, a fast-casual, build-your-own pizza restaurant, announces the close

of Q1 2016 with 17 new franchisees set to open 12 new locations by end of year and 30 new locations by the end of 2017. This three-month growth, a 53 percent increase from the entire previous year, sets the national fran-chise at 32 total franchisees since the launch of its franchise program in October 2014.

The largest concentration among the twelve new locations set to break ground this year are in Southern California, and include North Hollywood, West Hollywood, Downtown Los Angeles, Costa Mesa, Huntington Beach, Fountain Valley, Santa Monica, Long Beach, Rancho Santa Margarita and Carlsbad. The first location outside of California will be in Austin, Texas later this year.

“We are thrilled to see the immense growth we’ve had in just this first quarter of 2016, and have set some vigorous goals to keep this pace up throughout the rest of the year,” says Dara Maleki, founder of The Pizza Press. “Our commitment to quality product and service, combined with an accomplished franchise development team, plays a key role in our continually expanding franchise family.”

The upcoming locations will join The Pizza Press’ existing roster of four currently open-and-running restaurants; Anaheim, Orange, Fullerton and, most recently, Pasadena. The Pizza Press team has plans to open in territo-ries throughout Arizona, Nevada, Colorado, North Carolina and Florida, as well as interna-tionally beginning in China.

The rapidly expanding franchise features a 1920s newspaper theme, and welcomes cus-tomers to “Publish Your Own Pizza” by choos-ing from an extensive list of toppings, sauces, cheeses, and fixings. Other entree options include their signature pizza offerings such as “The Times,” “The Tribune” and “The Chroni-cle.” While custom pizza is the main attraction, customers can also enjoy handcrafted ice cream sandwiches, and drinks from ourrestaurant’s large selection of craft beer.

For more information about The Pizza Press and the dates of these locations’ grand openings, be sure to check us out at: www.ThePizzaPress.co/locations.

Our commitment to quality product and service, combined with an accomplished franchise development team, plays a key role in our continually expanding franchise family.

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FREE CRAFT BEER

with the purchase of any signature

pizza

To redeem, use The Pizza Press mobile app to

scan the QR code below.

Learn more aboutthe app at

www.ThePizza-Press.com/re-

wards

Weekly Advice with Frank: Picky EatersDear Frank, my 7-year-old son and we love grab-bing The Pizza Press after school. But, if we want to keep this tradition, he’s going to need to learn to like healthier toppings. Any advice for a stressed mom?

Hello there, Stressed Mom! I would recommend introducing your son to healthier toppings that don’t taste unhealthy. I’d say skip the spinach and try the pineapple and roasted corn! The Pizza Press also offers gluten-free crust and vegan cheese if you’re interested in giving that a try! There’s no wayhe will tell the difference. Good luck!

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The Trick to Publishing a Healthy(ish) PizzaFeeling guilty about your usual pizza craving and in search of a healthy-yet-delicious alternative? Well, we are here to tell you that you don’t need an alternative! Here are some of our tips and tricks into creating a pizza that won’t make you regret skipping the gym!

Substitute red, white, or pink sauce with olive oil

Order ricotta cheese for a dairy option that is low in fat

Or, skip the meat entirely and create a “pizza salad” with our variety of leafy greens

Ignore your guilt and go full-out. Order bacon. Lots and lots of bacon.

Skip the grease and order our freshly grilled chicken breast

We didn’t need a scientific study to prove what most of us have known all along: Pizza is the most addictive food. Still, it doesn’t

hurt to have verified proof of this long-held suspicion.

According to a University of Michigan study published in the U.S. Na-tional Library of Medicine, pizza was named the top food to make peo-ple display addictive tendencies. In the study, pizza was ranked number one for the most “problematic” food item as “as indicated by addictive-like eating behaviors described in the YFAS (Yale Food Addiction Scale).”

But why is pizza so addictive? Most likely, it is a mix of contributing factors, the most prominent being cheese. Cheese contains the casein protein

Doctor, Doctor! I Think I Might Be Addicted to Pizza!which is found in all milk products. When digested, casein releases casomorphins which stimulate opioid receptors. Opioid receptors are part of the opioid system which controls pain, reward and addictive behaviors.

So does this mean you should stop eating pizza? Really, it’s a personal decision. Most people wouldn’t say they’re addicted to pizza if they enjoy eating it. But like many (but not all) highly-processed foods, it should probably be eaten in moderation.

Well, looks like you’re stuck with us!

The Pizza Press Introduces New Family

Sized Pizzas

Here at The Pizza Press, we cherish our customer feed-back, and love to serve you all in ways which satisfy your

wants and needs! Therefore, due to popular demand, all Pizza Press locations will soon offer jumbo pizzas to accom-modate for larger parties. Starting Friday May 27th, families will no longer have to deal with the tedious task of ordering separate pizzas for the young’ns! Better yet, Family Meal Deals will also be made available, which all include a jumbo pizza, a 2 liter bottle of soda of your choice, and a side of

of garlic knots, house salad, or cheesy bread! For more information about our new offers to come, be sure

to check out www.ThePizzaPress.com/menu!

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Now, on to bottle conditioning. What is bottle conditioning, you ask? Bottle conditioning is when live yeast and some sugars remaining to ferment are sealed into the bottle along with the beer. The beer is then allowed to “condition” (or carbonate), slowly over a period of usually a month or more before being shipped to market. They can continue to improve in the bottle for up to 5 years, depending on the strength of the beer and storage conditions. Yeast provides oxygen-scavenging effects in addition to its alcohol-producing effect. Due to this process, bottle-conditioned beers have sediment, or “lees,” at the bottom of the bottle. Not everyone likes the taste of this sediment, so it’s important to know how to correctly pour a bottle conditioned beer in order to have a sediment-free drink.

How To: Pour a Bottle-Conditioned Beer

1. Let the beer sit overnight in the fridge. 2. Make sure the glass you use is the right size so as to fit both the entire beer and the foam produced upon pouring.3. Pour the beer gently in order to not disturb the sediment. Pour at shallow angle, slowing down the pour at the end.4. Leave the last 1/4 inch of beer in the bottle or stop pouring when you see sediment starting to come out.

Ideally, you will pour the whole bottle in one go and leave the yeast in the bottle! Good luck!

Fast & Easy Leftover Pizza Quiche Recipe for Beginners

1 frozen pie crust¼ pound ground turkey2 cloves garlic, crushed4 whole green onions, chopped1 cup fresh spinach3 slices leftover pizza3 ounces grated cheddar-jack cheese5 eggs

Preheat oven to 350 degrees Fahrenheit. Let pie crust thaw and then place into a pie pan.

In a skillet, brown ground turkey over medium heat with garlic and green onions. Drain fat.

In a large bowl, combine pizza pieces, spinach, grated cheese, and eggs. Mix well. Add cooked turkey mixture while continuing to stir. After all ingredients are well coated with eggs and thoroughly combined, trans-fer to pie crust.

Cover entire quiche with aluminum foil and put in the oven. After 30 minutes, remove foil from pan. Fold in corners of foil so that it makes a round shape large enough to cover quiche filling but not the crust. This will allow the crust to get brown and keep the spinach from getting too done on the edges. Return to the oven and bake for 15 minutes more.

Leftover Pizza Quiche

Meet the Publishers!Editor in Chief

Director of Photo

Head of Editorial

Head of Creative

Eat All About It seeks to establish and maintain personal relationships with our

readers through journalistic expertise, open and honest communication, interactive

online experiences, and above all, a common love for pizza!

Taylor Cox

C. Bankhead

Emily Blum

Eggily Poulter

Did You Know? Pizza Edition

Pizza is a $30 billion industry in the United States!

Each person in the United States eats around 23 pounds of pizza every year.

The largest pizza in the world was 131 feet in diameter, and weighed 51,257 pounds.