Skip to main content

For the Cheesiest, Sauciest, Pop-Up Exhibit Ever to Hit Brooklyn: “Museum of Pizza”




I love pizza. I love #pizzaFridays even more. 

Thus, the perfect place to spend one was at this pop-up exhibit in Williamsburg, Brooklyn. 

As the Museum of Pizza exclaims on it’s website: 

“Like a best friend, pizza is fun, reliable, consistent, flexible and unselfish. Always here for us when we’re hungry, happy, hurried or hungover. Pizza does not judge; it is always for the people, by the people - and that’s why we love it.”

I couldn’t agree more. 

Pizza is the perfect snack or gourmet food. I have made a career out of keeping track of the shops I want to visit and reviewing the ones I have already been to. Most recently that included the chicken parm pizza from Noble Kitchen, for which you can read all about in my next post. 






Your entry into these exhibits begins by walking through a room filled with pizza boxes from all around the world. They are part of the Guinness World Record collection accumulated by industry expert Scott Wiener (who is known for his pizza tours around NYC). Weiner also gave a virtual explanation of the importance of pizza, essentially why we have all assembled at a museum dedicated to it. 








After that you walk through a few rooms of pizza seemingly related items, affectionately called “art”. I don’t really know how most of it was created or even why. There was a pizza beach, and a room filled with “dough”, which was really white nylons filled with different shapes of cotton like material inside, as well as a handful of other objects, most of which made no sense to me. 






The Museum of Pizza was originally set to close on October 28th, it was extended through November 18th. That was lucky for me because the tickets I had originally purchased I couldn’t use. My mother had just come home from the hospital after having open heart surgery (https://bit.ly/2DPPKWv) and I had a wicked bad head cold. But as per usual the pizza Gods were smiling down upon me and I got the chance to visit. 








I had a feeling it would be a bit cheesy, pun intended, and sure enough it was. My visit was brief, briefer than I even thought it would. There wasn’t even a restroom.

As a major pizza enthusiast, I would have liked a few more exhibits. I have no idea what they would have contained but I never get tired of seeing, photographing, or especially eating pizza. It really is the new black. 

Which brings me to the best and last part of this experience; the last supper. 

Ok actually it was more like lunch and it was just a slice, but you can see how seriously excited I was to arrive at that spot. 

Even better, right before I reached that point there was a popcorn machine!! If pizza is my main squeeze than popcorn is my mistress. It is the only other food (coffee not withstanding) that I could and would prefer to eat daily. That is my idea of a complete food pyramid: pizza, popcorn, and coffee. Repeat. 

The pizza served to us was sponsored by Williamsburg Pizza, a local shop. Owner Ashwin Deshmukh describes it as “a classic New York slice”. And that might appear to have been the case. However, it was not up to my standards. I think that might be because it wasn’t cooked on the premises. I suspect it was just heated up there. The slice was not really warm and appeared to be a bit undercooked. Truthfully I was more excited about the containers filled with Hidden Valley Ranch seasoning on the tables that I shook all over my slice. There were also HVR dressing bottles as well. 

But since the pizza came “free” with purchase of a ticket, of which a portion of the proceeds went to “Slice Out Hunger” I shouldn’t complain. 

So not only didn’t I leave hungry, neither did someone else. 

Is there really anything more satisfying? 

Well, certainly more pizza.

For More Information:




Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth