Monthly Archives: July 2013

Best Apple Pie Recipe

Over the 4th of July weekend I had a piece of apple pie that I won’t soon forget. The crust was flakey and delicious; the fruit filling was tart and mouthwatering. I asked the baker of the pie if she would write down her recipe. Here it is:

Tagged apple pie, apple pie recipes, best apple pie, dessert a la mode, fruit pie, fruit pie recipes, fruit pies, granny smith apples, ice cream, pastries, pastry, pastry chefs, pie recipes, with ice cream, world class pie, world class pies

My Life as a Dog

very morning it happens. Chef gets up, comes downstairs, and opens the door to my room. He asks if I want to go out in an annoying, overly-loud tone, “Wanna go outside?!” He repeats this phrase over and over. Of course I don’t, I’m still sleeping- HELLO! I’d prefer to rest a little while longer, but no such luck- he picks me up, and places me on the cold wet grass in the backyard.

Tagged animal, animal friends, bunnies, bunny, cat, cats, chef, chef stories cooking, chihuahua, chihuahuas, companions, cook, cooks, dog, dogs, pet, pet cats, pet dogs, pets, rabbits

Back Porch Restaurant, Belle Vernon, PA

Every once in a while I come across a restaurant with real character. These eating establishments are usually small, have a loyal following, and have been around for years. The Back Porch Restaurant in Belle Vernon is quaint, comfortable, and most importantly, serves excellent food.

Tagged Belle Vernon, Belle Vernon Restaurants, cooking salmon, dinner ideas, dinner recipes, eating our Pittsburgh, eating out, feef, filet oscar style, fliet, grilling beef, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, recipes, salmon, scallop recipes, scallops, The Back Porch, The Back Porch Restaurant

The Perfect Hamburger

In 1904, the St Louis World’s Fair called the hamburger “the innovation of a food vendor on the pike.” This meaty sandwich has been served at bars, fine restaurants, steak houses, and kitchens across the world ever since. The greatest sandwich I ever ate was at a hole-in-the-wall in Montreal, Canada. On a cold December Saturday, I trudged through three feet of snow. Looking for a place to warm my toes, I instead found a treasure trove of taste. I’ve tried for years to duplicate it, and here’s the closest I’ve ever gotten.

Tagged beef, burger toppings, cheeseburger, chuck, chuck meat, cooking beef, cooking burgers, cooking hamburgers, cooking meat, fries, hamburger, hamburgers, how to make a hamburger, mayonnaise

The Map Room, Regent Square

I met a friend out for dinner last night. Initially I was in the mood for deep-fried goodness, so we ventured to D’s Six Pax and Dogz. Unfortunately, D’s doesn’t serve food after 10pm on the weekends. Luckily, The Map Room was open, and the kitchen was still making food.

Tagged chicken, crab, crab cakes, dining pittsburgh, dinner, pittsburgh dining, Pittsburgh restaurant reviews, poultry, regent square, risotto, The Map Room, zucchini

Cedar Springs Veal Asian Lettuce Wraps

Summer is here and there’s nothing better than a light, fresh, seasonal lettuce wrap. Cedar Springs natural veal is an excellent source of protein, and a smart choice when preparing a meal for your friends or family. These Asian lettuce wraps are crispy, easy to prepare, and packed with flavor.

Tagged asian recipes, beef, cedar springs, Cedar Springs Veal, Chinese, delicious veal, lettuce wraps, meat, meat recipes, summer recipes, veal, veal recipes, wraps

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012

Monthly Archives: July 2013

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