Blog Archives

Opening a Restaurant

There have been many additions to the Regent Square dining scene over the past few years. For the most part, the private business owners who have chosen to start a restaurant in the east end have been successful. So, what does it take to be a restaurant owner?

Opening a public business, especially a restaurant can be a complicated process, and risky endeavor. There are many factors to consider; let’s examine a few.

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Legume, Pittsburgh, PA

“You haven’t tried Legume?” That’s all I’ve been hearing for the past year, and my answer was always the same, “No I haven’t.” I finally decided to make reservations to see what all the hoopla was about. My girlfriend and I arrived at 7pm on a Friday evening. The restaurant was filled to capacity (40 or so seats) and as we made our way to the table we noticed that the patrons were busy eating, talking, and drinking wine. We sat down and had the opportunity to see a few of the main dishes that were being served around us; they looked delicious. We were becoming more and more eager to sample the food.

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Why Buy Organic? Here’s Why…

There has been a growing trend to purchase, and buy organic foods. As consumers become more and more educated on the effects of harmful food additives, preservatives, and the harm they can do to their bodies, it is becoming increasingly popular to purchase whole, unprocessed foods.

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Sauce Questions for the Chef

Recipes and how to make hollandaise, tomato sauce, bechamel sauce veloute sauce, and demi glace sauces. I’m a graduate of The Pennsylvania Institute of Culinary Arts, and hold a Bachelor of Science in Human Resources Management. I’ve cooked at various hotels, restaurants, and other private establishments during my 20-plus years in the culinary arts.

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All-Clad Cookware

People are constantly asking me what type of pots and pans to buy. It’s never an easy question to answer, but there are some suggestions that I can offer. First of all, try to stay away from aluminum- it’s an unfriendly cooking surface, and can contribute to the discoloration of sauces. Try to stick with stainless steel that’s at least 1/8 of an inch think. Next, look at the base of the handles- what type of fastener is used to connect the handle to the pot? If it is simply spot-welded, don’t buy it. Although these welds are for the most part effective, they can corrode and become unstable. Imagine yourself carrying 30 pounds of boiling water, only to have the handles fall off- not good. There should be some type of fastener that goes through the pot, and the handle like a rivet or screw, also stainless steel. Many top-end companies have started using copper with stainless steel in the fabrication of their cookware. Copper is an excellent heat conductor, but can also add significant cost to your purchase.

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