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Show I I Fw'dAy, January 22, 1985 ClRoic! ACCENT- - ON ENTERTAiNMENT pizza experts savor toppings, crust, sauce U. in annual Pie By the Chronicle Feature Staff Pizza is a highly personal experience. The thickness of the crust, the piquantness of the sauce, the lavish use of toppings all these are deeply, deeply intimate decisions, dependent on years of gustatory training. However, upon the entry of Little Caesar's into the University of Utah pizza fray, we decided it was time for the second in which an annual Chronicle Pizza Pick-Of- f, student of test and judges intrepid panel taste the offerings of U. pizza parlors. The students, chosen from original essays detailing their expertise, experience and emotional involvement with pizza, gathered on Thursday to evaluate combination and specialty pizzas donated by the Union Food Services, Gepetto's, Little Caesar's and the Pie. The results were decidedly mixed. No one pizza emerged as the clear victor, although certain parlors won plaudits for their pre-nursi- f.1 - ng lwjJP5aI"LI,ir """"" : East, offered the most attractive and artistically arranged pie, but ranked it poorly on its crust, which one tester called soggy. However, Edward Earl, a chemistry graduate student who prides himself on his Chronicle photo by Steven C. Wilson pre-nursin- g, idea of practically drooled at the taste-tes- t. participating in the pizza 'The V? Pick-Of- f daring diagonal Cindee Clapp, a junior in ; toppings, crust and overall presentation. Union pizza gleaned one rave review from student Cindee Clapp, who called it "a neater pizza." Clapp, who has eaten pizza in Costa Rica and across the United States and drooled at the mere conception of taking part in the tantalizing Chronicle taste-tes- t, praised Union pizza's crust and unique blend of toppings. Three other judges were also impressed with Union crust, although picker Monte Rich, a political science major, called it "a curse to mankind." Rich, who views pizza as an aesthetic and sexual experience, begged to participate on the panel because, as he put it, "I was born with a piece of pizza in my mouth." His parents were eating pizza when his mother went into labor, Rich said. After the blessed event, they finished their pizza and only then left for the hospital. Most testers said Gepetto's, 230 S. 13th C ? Pnqe Seven pizza-eatin- technique, g lauded the sauce. Although he complained there wasn't enough a common shortcoming among the entrants he enjoyed its rich and flavorful bouquet. In contrast, Rich, who is markedly hard on local pizza parlors, declared that tasted lousy." Gepetto's "flat-o- ut Little Caesar's, 200 S. 13th East, the newest competitor for the U. student's pizza-dolla- r, drew surprised and delighted reviews for its pizza's crisp crust and overall quality. "Little Caesar's, huh?" asked Julie Chytraus, an undecided major, who enjoyed its toppings, sauce and especially crust. Chytraus, who promised in her essay to keep her face free from sauce and carried out her vow, loved Little Caesar's above all other competitors. However, Nicole Nannini, a bioengineer-in- g graduate student from Italy, said the pizza was "the worst to taste." The sauce was particularly "gross," he said. Nannini, who has feasted on pizza in Italy, Chicago, California and New York, also had no classes on Thursday and was K .( hrnnicli' Stovpn phottt-h- X'isn Edward Earl, a University of Utah chemistry graduate student, feasts on pizza from nearby restaurants. Earl is especially proud of his g technique. He eats the slice sideways, saving the savory pointed tip for the last bite. pizza-eatin- sauce. The toppings displeased him as well. with an They were "not "excess of crunchy and spicy stuff." Earl then admitted he was not truly qualified to judge the combination pizzas because he is an expert only on sausage pies. "Sausage is my absolutely favorite flavor," he said, expressing his disappointment that therefore eminently available for panel participation. well-balance- East, a traditional favorite among U. students, won raves from Nannini and Rich, who revelled in its chewy The Pie, 200 S. 1320 crust and voluptuous arrangment of toppings. "The best!" wrote Nannini. Clapp disagreed. For her Pie review, she wrote: "Soggy pepperoni. Cheese doesn't taste right," and then added, "The Pie pizza ." was falling all over. That's very Earl also disliked the pizza. "Plentiful but greasy and almost no flavor," he said of the d" none of the pizzas offered an adequate sausage supply. Among other general comments about Pie-like- Salt Lake pizza were the lack of hot peppers, see "pizza" on page nine Comedy of Errors' well played by students IJJMJJijii JJlUpilllV'i'U!W'MU'WU''""S'W JJMJIUIIUW. Babcock production is unusual treatment By Arlene Calkins Chronicle staff writer 1 r l of the old saying "you can't tell the it's players or the story without a program"? Well, chance when and go you You can, you'll get your wrong. William see to Shakespeare's to the Babcock Theatre "The Comedy of Errors." Director Leslie Reidel wants to give the audience a chance to experience Shakespeare notions, so he will pass out without any the end of the performance. programs at Are you aware I V , ylv f ed Reidel comes to us from the University of where he is the Associate in the Chairperson and a director and acting teacher Professional Theatre Training Program. His training in the New York program has been written up twice receive classical to Times as one of the better places comes when we success of training. "Our greatest feeling find our graduates working in the field they have been trained for classical theatre." "The Comedy of Errors" features advanced actors in the University of Utah Theatre Acting Training oriented Program. "The program is a professionally Wisconsin-Milwauk- Luciana (Holly ClaspHl) and Adriana (Heidi Burnett) are seen here discussing the Babcock's latest offering, "The Comedy of Errors." ee see "comedy" on page nine - U M II I " (Chronicle phviii hv - "' liuv 1: Leslie Reidel, a frequent guest artist at the Utah Shakespearean Festival is the director for "The Comedy of Errors," now showing at the Babcock Theatre. 1 I'.idcr IV |
