Wow guys, you are harsh, at least some of you! I would have loved to talk about pizza more but I didn’t want to over take the show. Guess I was a bit timid after watching, which is quite out of character if you know me. It is Garys show and figured it was best to go whatever direction he was heading. Don’t judge me or my pizza knowledge because I didn’t drink wine. Normally during our events we do in fact bring the thunder!!

Way to crush it! Thanks for the shoutout! I now feel obligated to never get married because of the interestingness of my name. Thanks Lapp!

Craig was so shy on that show lol, he’s awesome though. Best part is Gary’s face followed by the “wow” when Craig says my last name. Badass episode actually.

Sorry, GV you and your guest are both pizza losers. The best pizza we ever had was on the island of Capri (Margherita: sliced tomato, fresh bufala mozzarella, fresh basil). It’s been 10 years, but we learned that no self respecting Italian drinks wine with pizza — only beer!

OK, sometimes we drink wine with pizza too, but not white wine! Aaacck! : )

Really, your guest needs to at least taste the wine.

LOL geez guys, Lapp is not the character you’re making him out to be… Not sure where the hate is coming from. I met Lapp at FOWA Maimi in February and he’s a pretty hilarious dude! He’d be mad at me if he knew what kind of pizza I ordered the other night, though. 😀

For the first few minutes, I thought, what a DUD of a guest… But as I continued on, you could tell he wasn’t that bad… except he should really have given the wine a whirl…

QOTD, Meat, Meat, and more MEAT!!!

Oh and by the way Gary, I keep picking up THE crappiest wines! It’s not Yellow Tail, but it’s probably just as bad.

I need to follow your recommendations… I can never find them at the grocery store though! I need to just suck it up and order stuff from Wine Library, like I do when I buy my friends nice gifts. 🙂

I must admit with others that this was an odd episode, where the guest apparently knew nothing about wine and didn’t taste any of it. Then you didn’t really focus much on the pizza aspect of it either. It kinda left me feeling like saying “hmmm, that was sure a weird episode.” Oh well, I know you can’t hit it 100% of the time, and you do a great job with nearly every episode. I am sure that you’ve got some great thunder coming just around the bend in upcoming episodes.

YEEEEEEEEEEEHAAAAAAAAAAAAW, PIZZA & VINO, ME NUMERO UNO COMBO !!!!!!
Yo G, Ya shoulda cracked out some Zinfandal wit dat…….. 🙂

In a wierd way…you guys look related. More so than you and your own Bro. Take a look.

Za..good topic. Love the vino talk, but I was kind of hoping he’d do a little more about the love for the pie. I’m a Chicago guy and love, love, love the disk o’ delicousness. More brick-oven than gooey deep dish.

QOTD: My toppings of the week are: smoked olive oil, arugala, and porcini mushrooms. That with a good cab franc and I’m in heaven.

I see where the name comes from, worst pizza.

a little austere.

Lapp REALLY knows his pizza and a lot of other subject areas. The host didn’t take advantage of the guest’s strengths. I would have preferred to hear more from Lapp about pizza than to have the host dominate the show. Usually you invite a guest on a show because you are interested in his area of expertise. The host kind of disregarded his guest. Rather rude if you ask me. Lapp rules!

Hey Gary.
A little strange this episode, I guess it would have been a little more interstingt if Lapp would have done some more talking, but maybe he was just a little shy??????? But the page he has is actually quite good.

QOTD: After the show I went to eat some pizza with lots of cheese, ham, mushrooms and salami!!!!!!!!!

great show! lapp is the man.

Lapp might not be as explosive as Gary on video, but I guarantee you he’s awesome in person. Just go to one of the South Florida Pizza Tweetups and you’ll see 🙂

For those who don’t know the guest, follow him on Twitter at http://www.twitter.com/lapp. I have been to MANY events that he has hosted – this is the first time I’ve ever seen him at all nervous. He’s usually very easygoing and extremely funny.

Even with the nerves, I still thought he did well – the @malcolli call-out and the “Carpet” comment were well-timed – and I enjoyed the episode.

OMG – I tune in to see Gary Vee, and lo and behold, it’s my pool boy, Lapp. No wonder there are leaves in the water.

Great job Lapp – but why so quiet? You’re never that quiet when you’ve attended any of my Social Media presentations, which can be found at http://www.slideshare.net/murrayiz. Wait, I just plugged myself using your fame, that you grabbed from Gary.

But seriously – loved the episode. Great job !! (you too, Gary)

QOTD1: Kind of like the Two Buck Chuck comment, for $6 the Barefoot Cellars pinot grigio isn’t too shabby. Nothing great, but good for the price.
QOTD2: BBQ Chicken

Just discovered you and have to say…can’t stop watching! You make me want to do good things!

2008 Shaya Rueda going to check it out…

QOTD: green peppers and onions or plain peperoni OH…and beer with pizza

Hey, Hey,

wierd. If you’re going to have a guest who doesn’t drink wine at least he can explain why. He could’ve at least swished it around in his mouth and spat it out? Also, like other folks have said why didn’t he talk on about what he thinks makes a good pizza. Finally, you didn’t really go into pairing the wine with the pizza: which ones are the best, what about them makes a good pair. For example, I imagine good acidity would be essential to cut through the fat of the cheese, but would you want a thicker oaked chard work as well?

QOTD: There’s a little place in Eugene Oregon that I will talk anyone’s ear off about, The Pizza Research Institute…some of the best pizza I’ve ever had so far. Seriously. They put some interesting stuff on their pies such as pear, apple, and toasted walnut…I could see choosing a wine to try and replicate that taste profile.

Still enjoyed the show as always! Thanks Gary.

QOTD: Pesto, FRESH – never frozen SHRIMP, Basil, Cheese, Lemon Butter Sauce with something in it to make it a little thicker – I’m not a cook so I don’t know what that would be.

QOTD (Inexpensive Pinot Grigio): Pinot Evil Pinot Grigio

Gary! You have been an inspiration. I’m CRUSHIN IT and lovin’ it!!!

QOTD: Pesto, FRESH – never frozen SHRIMP, Basil, Cheese, Lemon Butter Sauce with something in it to make it a little thicker – I’m not a cook so I don’t know what that would be.

QOTD (Inexpensive Pinot Grigio): Pinot Evil Pinot Grigio

Gary! You have been an inspiration. I’m CRUSHIN IT and lovin’ it!!!

I can’t believe you tear the cheese off of your pizza. I have a good friend who does that. I hate him when he does that.

That guy is not boyish. But I did enjoy his extremely dry sense of humor.

QOTD#1 – in re to Gary’s answer – in my own experiences I have felt like CB is closer to SB than PG. Those that I have tried have had a sharpness in acidity and a citrus element that I have never found in the soft blandness of PG. If we’re just talking about Chenin Blanc, the best value play I’ve seen in my store is from Ken Forrester, the Petit line. We sell it $10.99, two for one = $8.25 – great value. Aside from PG, I’d say go with Torrentes. I’ve had some great buys from Crios and Green & Blue (eco-friendly “box” wines).

QOTD#2 – quality of cheeze is vital. But this is very much a mood thing. My personal fav, which is also my personal fav in pasta – chicken, garlic, black olives, broccoli, white sauce.

It’s nice to see a pizza expert paired with a wine expert. I wish that there was more discussion about how pizza and wine go together, though! Just checked out worstpizza.com and it looks awesome.

Very lackluster show, it really can make or break an episode having a good guest especially after the last one Brice Jones who such a top notch guest.

He seems to better suited in front of the computer rather than in front of the camera. He’s prob a alright bloke but hasn’t got that necessary zing.

QOTD: Olives, Prusruito(if I’m being fancy) or just salami