When a Chef Gets Out of Pittsburgh

A few weeks back I had the opportunity to travel to California. Coming out of the winter was the perfect time to get away & refresh. This vision of California sun and kumquat trees was quick to disappear as we landed in a temperature that felt more like Pittsburgh.  Even though the weather was slightly disheartening, the food was over the edge & extraordinary. Conscious Company magazine  invited us to a leaders forum in the heart of the redwood forest of Santa Cruz.  The conversation was centered on creating business with purpose. The group included a wide diversity of mixed faiths, and the message was riveting; however, all I could focus on was the food! The oh, so extraordinary, amazing food! You see, food has always been my passion. Food was central in every human encounter in my life. Nothing happens without – did you eat yet?  When you combine a purposeful mission within your passion… well, it doesn’t get better than that! From my Christian faith perspective, Jesus was a carpenter by trade – he was doing his dad’s work while he built the bench and table. All the stuff I love to hear, Whole foods prior CEO and the Container Store amidst engaged entrepreneurs, talking about caring for people and our world, but all I could think about was ricotta toast!

When I strolled past the sweet aroma of fresh herb gardens and into breakfast I was captivated!

As a chef I have been exposed to multi-cultural foods my whole life, but this was different. This experienced turned my thinking around. Breakfast of ancient grains, wood fired potatoes, and roasted butternut squash, kale, steel cut oats with varied toppings pepitas? Cardamom seasoning mixed with chia? And earthy granola, uncured bacon & fresh eggs, fruit infused chilled teas and waters. The rest of the day was fresh, locally grown produce and meats – simply prepared artisan ingredients that took me back to the heart of the Bistro mission twelve years ago. Fresh, local, sustainable, healthy life styles.

I was hooked… back in Pittsburgh! You will see the affect of my experience in the daily menu of our Bistro To Go Café.

Chef Larry is preparing fresh grain bowls full of flavor and an array of simply delicious toppings. In June we will introduce our own version of my Californian breakfast with a little Pittsburgh comfort, in our café Monday-Friday.

Summer in the Bistro courtyard. What better way to enjoy sunny Pittsburgh!