The first rule of Fat Club is, "There is no Fat Club," but it's getting harder to deny it all the time--especially with attendees like Chris Fennimore and the WQED/Pittsburgh 360 crew. They were welcome additions to our latest gathering, but they don't keep a low profile. Chris came ready to cook. He brought bread …
sweet weeds
There are very few empty lots, roadsides or poorly kept yards that don't have Japanese knotweed growing in them. This weed is one of the most powerful invasive species in the U.S. and it's incredibly difficult to get rid of. It's a tough weed all the way around. Its roots will grow under your sidewalk …
winners at Savor Pittsburgh
Every year towards the end of August a formation of white tents is erected in the parking lot next to McCormick & Schmick's to hold Savor Pittsburgh, a fund raiser for the American Respiratory Alliance. Under these tents more than twenty local restaurants compete for "Dish of the year." A live band plays while the …
savor pittsburgh
On Thursday, September 2, 2010, Savor Pittsburgh will host its annual culinary competition for "Dish of the Year" to benefit the American Respiratory Alliance of Western Pennsylvania. I'll be there--and this time I won't be cooking! I'll be part of the panel of judges. It's an honor to be chosen and it will be a …
cherries on the bone
It's grilling time again and here at Vivo we take grilling very seriously--OK, so maybe seriously is not the word, but grilling is a way of life for us. In our latest event here at Vivo we grilled everything, even the dessert. The dessert, cherries on pound cake--or as Christian Kahle, one of the event's …
tapas night
A few days ago Vivo hosted its first tapas night. Sam is a big fan of this cuisine and because of my background, well--we had to have this event. Sam gave me complete freedom with the menu and we both had a lot of fun making all the food. I really wanted to keep it …
fat club in table magazine
Heather Mull photographing dishes in Vivo's kitchen for Fat ClubOnce again it was time for Fat Club. This month an awesome array of seafood was enjoyed by all. We had a cold soup with mussels, grilled paku fish ribs, melon and shrimp salad, wild mushrooms and trout, lemony seafood pizza, squid cooked in its own …
a little gardening update
A few of you have been asking me about my garden. For those of you that don't know--I like to garden as well as cook. I find it very relaxing and I truly believe that nothing tastes better than when it comes from your garden. This year I broke ground for a new garden spot. …
cooking with two "fungis"
Fungi, lots of fungi--this week was all about mushrooms. Sam and I prepared a menu to feature the nicest finds of the season, which included royal trumpets, maitake, beech, pom poms, and white truffles. Mushroom lovers gathered in the kitchen with us for this special occasion. Cavan and Tom from Wild Purveyors brought the mushrooms …
best when shared: rabbit with pears
Before I begin, let me say that I love Thumper as much as anyone. My memories of him frolicking with Bambi in the grass are very vivid. So let me assure you that I understand why many of you are wary of wary of the Hare. However, rabbits have been considered a viable protein source …
Dinner with Daniel 