I love bacon. Really. There’s nothing better than biting into a piece of thick-cut maple bacon right after it’s been cooked. The soft flesh, combined with the fat makes for a “my-taste- buds- are- dancing” sensory experience.
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
