Farm Tour – Butchering 101
March 27, 2013
One of the most difficult local items to menu is meat. It’s not that chefs don’t want to purchase the local meat; it’s primarily because
Blog » People-First Culture
One of the most difficult local items to menu is meat. It’s not that chefs don’t want to purchase the local meat; it’s primarily because
Spring is right around the corner, so we decided to put together a class to get everyone excited about growing food. Our friends over at Grow Pittsburgh, an urban agriculture nonprofit, put together a class that was held at our office in Pittsburgh on February 19, 2013.
One of the coolest things about summer is having the opportunity to eat a variety of local vegetables. Who doesn’t love corn on the cob in the dog days of summer? Well, our visit with the Yarnick’s on September 5th started off with eating freshly picked raw corn.
Some of you might know that I enjoy cooking. I canned some tomatoes at my house, but I actually taught a canning class for members of Slow Food PGH, which I think is a little more exciting.
By: Tim Fetter, Executive Chef at Highmark Over the past couple of years, I have had the pleasure of touring some pretty interesting places and
By Kevin Jones, Executive Chef at Maryland Institute College of Art Recently I had the privilege to work with a local farmer and our public
By Mike Passanita, Executive Sous Chef at Saint Francis University Part of the fun of homemade potato chips is you can use whatever potato variety
By John Cummins, General Manager of Resident Dining at Bucknell University Like most college and universities our summer guests are mostly participants in camps and
By Leslie Ekstrand, General Manager at Chatham University Here at Parkhurst Dining Services at Chatham University, we are always searching for ways to lessen our