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PITTSBURGH 360°

November 25, 2010

Chris Fennimore visits Pittsburgh's Fat Club where local chefs meet once a month to share ideas, techniques and review each other's recipes. And Mike Lee tours the recently-opened Pittsburgh Public Market in the Strip District.


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Description:

Chris Fennimore visits Pittsburgh's Fat Club where local chefs meet once a month to share ideas, techniques and review each other's recipes. And Mike Lee tours the recently-opened Pittsburgh Public Market in the Strip District.

Related Links

Seviche Restaurant

Dinner with Daniel

Six Penn Kitchen

The Sonoma Grille

Toast! Kitchen & Wine Bar

Web Extras

Turkey Croquettes Recipe
On this episode of Pittsburgh 360, Chris Fennimore prepared Turkey Croquettes. Attached is a link to his recipe.| PDF
Sam's Osso Bucco
During the filming of the "Fat Club," Vivo Restaurant Owner Sam DiBattista prepared Veal Osso Bucco. Attached is Sam's list of ingredients.| PDF
Chef Andrew's Menudo Ingredients
During the filming of the "Fat Club," Sonoma Grille Executive chef Andrew Hebson prepared Menudo. Attached is the list of ingredients. | PDF
Harvest Soup Recipe
During the filming of the "Fat Club," Chef Daniel Aguera prepared vegetarian "Harvest Soup." Attached is his recipe.| PDF
Chef Mike Cutright's Sage Polenta
During the filming of the 'Fat Club," Toast! Executive Chef Mike Cutright prepared Sage Polenta. Attached is his recipe. | PDF
Pretzel Grits
During the filming of the "Fat Club," Six Penn Executive Chef Keith Fuller prepared Pretzel Grits. Attached is his recipe. | PDF

 

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