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Working Class Meals Still a Pittsburgh Tradition
July 1, 2010
•Michael Lenzen
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Pittsburgh
• 0 Comments
Despite a recent rebirth as a financial and technology hub, the city of Pittsburgh still
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Home-Style Cooking in the Steel City
April 5, 2010
•Jud Chapman
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Pittsburgh
• 0 Comments
Pittsburgh is known for its steel industry, its football, and its unique take on cuisine.
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Eight Tailgating Tips to Consider
April 5, 2010
•Jud Chapman
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Pittsburgh
• 0 Comments
Are you new to tailgating or are you looking for ways to improve the tailgating experience?
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4 Amish Cooking Customs
April 5, 2010
•Jud Chapman
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Pittsburgh
• 0 Comments
Mealtime is a community affair for the Amish. It’s tradition for families and community
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The Food Service Industry: Redefining American Mealtime
November 11, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
In the last four decades, the food service industry has experienced some of its most prosperous and exciting years.
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Cooking with Flowers – Which Ones are Edible and Which Ones Will Kill You
October 28, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
As a garnish, as a snack, or as a flavorful ingredient to any recipe, flowers make a welcome addition to any plate. Remember, not all of your ingredients need to come from the grocer. Branch out and cook with flowers for a fragrant and delicious food.
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Top 5 Restaurants in Pittsburgh
September 30, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
Pittsburgh, or the The ‘Burgh, is known for many things: bridges, the Carnegie Museum of Art, and last, but definitely not least, good food.
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Pittsburgh Highlights
September 27, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
Known as the "City of Bridges," Pittsburgh is a metropolitan city located in Western Pennsylvania. The city is not only a charming place to live but it is also a great place to visit.
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The Art of Baking
September 17, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
Harvested in the remote and dangerous Bering Sea, Alaskan king crab is one of the finest seafood delicacies available in restaurants throughout the world. These giants of the sea floor can grow to have a carapace nearly one foot in width and leg spans of up to six feet. Despite their great size and intimidating looks, the king crab is a tasty treat that San Francisco chefs bring to the table during king crab season.
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Career Spotlight: Executive Chef
August 26, 2009
•Brian Brooks
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Pittsburgh
• 0 Comments
You don’t need to graduate from a top culinary school to become an executive chef, but it makes the already challenging road of getting to this top position in the food service industry a little easier to travel.
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