A birthday is the perfect nudge to seize the day and gather friends and family for a slow Sunday of rich eats, refills of coffee and toasts of bubbly. I like to make these events a collaborative effort- both to make hosting more approachable and to challenge folks with my themes. Stay tuned for more tips on creating a biscuit buffet with the help of guests.
I want to tell you about a place where old men, who normally hunch over, bound down the most slippery path to a refreshingly cold creek, where white-haired women hop into a rusty, roaring truck with the greatest of ease, where a bell clangs and echoes, signaling it’s time to eat. This place requires a gulp of faith, as the only… Keep Reading
What we offer as Harvest & Gather will be different than any other series in Pittsburgh. We’re moving the farm dinners away from the farm, inviting guests to overlooked spaces with transformation potential. We’re calling attention to the aged bones of our city, to the storied layers and the past, through design, food and storytelling. My sentiments for architecture preservation run parallel to my sentiments for farms. There are lessons in bricks and in seeds that we risk losing.
Being the imaginative child I was, I appointed myself playwright and director, and each year, my best friend and I put on a Christmas “production” for our families, complete with a snack reception. (Oh the joys of ring bologna and cheese after giving your all on stage!) Though our families may have approached these plays with a little more hesitation (I did, after… Keep Reading
When it comes to menu planning, I like to weave an ingredient through each course. In this way, I explore its nuances as well as challenge myself to use that food in unsuspecting ways lest my guests feel like they are eating gruel. For this wintry meal, I dove into chestnuts, and I even incorporated them into the loose, wintry pine… Keep Reading