This week I, along with a few of my colleges, had a chance to think about our culinary careers. I reevaluated years of working in kitchens in different countries and innumerable life changing experiences in order to accomplish one goal: a single dish that would represent me as a chef. One dish?! How about a …
a peek behind the scenes at Vivo
Sam and I will be sharing a little behind the scenes action on Tuesday, April 27th at 7:00 p.m. Come and be part of a hands-on experience in the kitchen! Let us share the culinary philosophy we practice daily. Fresh and local will be the focus. The Menu: Appetizer: House Made Duck Prosciutto with Melon …
there is no Fat Club
We all have heard of the underground dinner sites in DC or the extravagant, secret foodie gatherings in Seattle. All these have the same thing in common--they are "by invitation only" and any other details are vague. Pittsburgh is no different. Chefs around the city have always that favorite delicacy they want to share or …
Dinner with Daniel 