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 …
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 …
little miss red wine
I'm very pleased to introduce to you my friend Sharron Peterson! She's a fun, energetic, and very likable wine professional and I can't wait for you guys to get to know her a little better. Sharron will be helping me out with wine pairings for my recipes. It should be a lot of fun. Here's a little more …
best restaurant party
Once again Pittsburgh Magazine hosted the Best Restaurant Party, and this year I got to go with my friends from Vivo. The Vivo crew proudly displayed a Tamagnini hand-operated flywheel slicer from Parma, Italy. We used it to slice our house-cured duck prosciutto. The prosciutto was a hit--the duck melted in your mouth like butter …
thanks, Local Food Service
I'm in the Spotlight over at The Local Food Service. Thank you, Joe Harvey, for thinking of me. I'm glad you guys like my blog!
represent
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 …
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 …
Vivo restaurant nourishes foodies of all ages
Much has been written about the DiBattista family. Bellevue has enjoyed this family's ventures for many years and very few in the food industry in Pittsburgh have not heard of them. I grew up in a restaurant much like this one. I have known and worked with these folks for a few months now. In …
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guest chef David Bulman in praise of horseradish
In keeping with my philosophy of bringing chefs closer to those that appreciate food, I would like to mention David Bulman. David's fire for his love of cooking burns strong. He's young but full of information and always eager to try new things and share them. David talks of these memories that formed him to …
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brew and bees–not really, but close enough!
As a fan of the East End Brewery and beekeeping, I thought this was great news. I can't wait until the East End Brewery makes a honey beer with honey from accross the street. From the January 2010 Burgh Bees newsletter: The City of Pittsburgh has granted a lease to Burgh Bees for a block-long …
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Dinner with Daniel 