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 …
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 …
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 …
rabbit with pears
I always have the urge to cook rabbit for Easter. Once again I was not allowed to, and I had to wait until later on to do so. Last fall I canned pears from our pear tree, and I thought they would taste great in this dish. This recipe is actually quite simple, and despite …
Dinner with Daniel 