Every once in a while it’s important to indulge in some high-calorie fare. A few co-workers and I decided that it was time to have some lobsters, so we headed to Mitchell’s Fish Market at the Waterfront. I was excited because it had been years since I had had delicious lobster.
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
