I’m a big fan of good olive oils- first pressings only. I especially like herbed dipping oils; they’re fragrant, delicious, and very easy to make. This recipe goes great with a nice glass of red wine and a loaf of fresh, crusty Italian bread.
During the winter months I make a different soup every day- mushroom bisque is my favorite. I start off with some baby -bellas (mini portabella mushrooms or regular will do).
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
