Today is Pi Day. Pi as in 3.14 etc etc etc. (Note that the date today is 3/14, hence… Pi Day.) First observed in 1988 by those wacky scientists and teachers at the San Francisco Exploratorium. They celebrated by walking around the (round - note again that p (sometimes written pi) is a mathematical constant whose value is the ratio of any circle's circumference to its diameter in Euclidean space) building eating fruit pies. How geeky is that? Not that geeky is a bad thing, I have been called a geek from time to time and it’s a badge of honor for me.
So here we are, full circle (again with the circle and pi thing?) back to pi. Or more tangentially, Pie. I have spent a good deal of time in the kitchen making pies. Nothing more Zen than hand rolling and making 50-75 pies a day. And what dessert is more satisfying than pie? It’s the most dependable dessert you can make or serve. I mean who doesn't like pie? Ok, I'm sure there is a statistical number of people who don’t like pie. But seriously, they are truly and ANOMALY, right?
Let's just run down a quick list of the top pies. This is by no means an inclusive list. And I am totally leaving out pie's little sister, the Tart. We could go on and on about this… but here’s my short list:
Cherry pie (my erstwhile favorite), apple pie (America's favorite), berry pie, blueberry, strawberry, rhubarb, strawberry rhubarb, pumpkin (my least favorite -- I know, I'm an anomaly), PEACH pie (fresh peaches, auuuuggghhh hurry up summer , I can’t wait!), cream pies -- chocolate, coconut, banana, pecan pie, CHOCOLATE pecan pie (Yeah!!!) PIES!!!! Ya gotta love 'em! Cuppa coffee and pie. MMMMmmmmmMMMMM!
I want you to try this experiment: After the meal is done and you are clearing the plates, say, "Save your forks everyone, there's pie!" And count how many smiles are around your table. I'm estimating 100 percent.
With Chef Mike Reining
