Filed under Do-it-yourself

Chef in the Schoolyard

Chef in the Schoolyard

Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon with some students at the Greater Pittsburgh Urban League Charter School in the East Liberty neighborhood of Pittsburgh. Grow Pittsburgh has a terrific Edible Schoolyard program that creates on-site gardens … Continue reading

Cooking Demo at Waste Oil Recyclers

Cooking Demo at Waste Oil Recyclers

Chefs from the Curtis Institute of Music recently armed teens from the Coatesville Youth Initiative with culinary skills using the garden-fresh vegetables and herbs they grow for local food banks in the MoGrenna Garden, a project of Waste Oil Recyclers in Modena, PA. Chefs from local restaurants and dining services locations that recycle their waste … Continue reading

In Quite the Pickle in Lewisburg, PA!

In Quite the Pickle in Lewisburg, PA!

By John Cummins; General Manager of Resident Dining at Bucknell University https://dineatparkhurst.wordpress.com/meet-our-contributors/ 2013 was the Summer of the Pickle here at Bucknell University. It began with the menu for one of our big luncheon events during our 2013 Reunion Weekend. Our Executive Chef Kyle Murphy put together a great BBQ menu for the event that incorporated an array of … Continue reading

Taking the Garden Inside

Taking the Garden Inside

Posted by Jamie Written by Tim Fetter, CEC, General Manager, Highmark Pittsburgh  With the popularity of “urban gardening,” many chefs are preparing plans to begin planting seedlings in their rooftop or other onsite gardens.  Once the threat of frost passes, they will start planting and taking care of their herb & vegetable plants with the … Continue reading

Farm Tour – Butchering 101

Farm Tour – Butchering 101

One of the most difficult local items to menu is meat.  It’s not that chefs don’t want to purchase the local meat; it’s primarily because farmers want to move the entire animal.  To help combat this, we held a butchering 101 class at Jamison Farm to help educate our chefs about utilization of the entire … Continue reading

Garden Primer

Garden Primer

Spring is right around the corner, so we decided to put together a class to get everyone excited about growing food. Our friends over at Grow Pittsburgh, an urban agriculture nonprofit, put together a class that was held at our office in Pittsburgh on February 19, 2013. Continue reading