Five Diamond chef, Dave Racicot, confident he’ll sparkle in new setting

First in an occasional series on the birth of Notion It’s tough to pigeon-hole Dave Racicot, the self-taught chef who earned Nemacolin Woodlands Resort’s Lautrec restaurant its coveted AAA Five Diamond rating in 2007, when he was but 29 years old. He’s extremely talented, of course. But also cocky. Outspoken. Kind of pig-headed. Almost too […]

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Habitat to host foodie, Mark Bittman

An avid home cook since the late 1960s, Mark Bittman has authored more than 10 best-selling cookbooks, including his “How to Cook Everything” series and 2008’s “Food Matters,” a no-nonsense volume promoting agricultural sustainability and slow food. But he’s probably just as well known for his weekly dispatches for “The Minimalist,” the New York Times […]

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Oktoberfest isn’t just about beer. It’s also about the food

I appreciate a nice pilsner or dunkel-style dark beer as much as the next frau. My ancestors on my mom’s side hail from the tiny village of Frommern in southern Germany, and to pay homage, I’ve nursed many a stein of this most delicious liquid while waiting for my daughters to finish their weekly dance […]

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Gretchen McKay’s ‘Cooking with Gretchen’ wins big

From the Pittsburgh Post Gazette: The Post-Gazette’s “Cooking with Gretchen” video series has won a national award in the Association of Food Journalists’ Awards Competition 2010. To see the winning video, click on Cooking with Gretchen Gretchen McKay and videographer Steve Mellon and their “Plank-grilled fish” video (see PG video below) won a first-place award […]

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What’s for Dinner: Reuben sandwich

By now you’ve probably adjusted to a new school year. (Isn’t it great being back on a schedule?) But I bet that also means you’re as busy as I am, juggling sports practices with homework and helping the kids study for tests, all the while doing endless piles of laundry. I say give yourself a […]

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Gretchen McKay explores her relationship with beef — the grass-fed kind — at the first MeatTHINK event

John Jamison is smiling as he prepares to open the door to his U.S. Department of Agriculture-certified meat slaughter and processing plant in Bradenville, near Latrobe. Our group of 15 is about to enter what’s known as the “kill floor,” and I’ll admit it, I’m kind of unnerved. Images of bloody beef carcasses flash through […]

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No doggie bags needed: More eateries let you bring in your dog

For some, it’s proof that the dining scene has, quite literally, gone to the dogs. But to animal lovers such as Dan and Joan Huber of Observatory Hill, eating with your pet al fresco at a favorite restaurant is like the cherry on top of a sundae . . . or should we say a […]

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