Why the Food Scene in “Forgotten Cities” Is As Important As Those in New York, Chicago, and L.A.

On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Derek Stevens— a Steel City “burning star,” as he calls him, for shining bright in the local food scene. Stevens is the co-owner and executive chef of Pittsburgh’s Union Standard. Both gentlemen are Pittsburgh-natives and they focus their conversation around those cites that seem “forgotten” in the food world.

The two agree that as chefs they are always on the hunt for honest food. Chef Stevens is candid about his favorite Pittsburgh food spots, highlighting establishments like LeoGretta located in the Carnegie neighborhood and ran by Chef Greg Alauzen; as well as, DiAnoia’s Eatery in the Strip District and ran by Chef Dave DiAnoia.

“When I talk about those chefs… when I eat their food, I think ‘Damn, I wish I could cook like this guy’ you know?,” says Chef Stevens. “It’s really heartwarming in a way, you know? They really got it figured out. And sometimes they’re thinking the same thing [about other chefs].”

Listen to the podcast above to hear the full conversation, Chef Steven’s thoughts on the resurgence of downtown areas in cities like Detroit and Milwaukee, and how to cultivate interest for a local food scene in a “forgotten city.”


Show Notes:

  • 1:55 - Chef Derek Stevens’ Background

  • 4:07 - Favorite Pittsburgh food spots

  • 7:37 - Comfort Food vs. Fine-Dining

  • 12:47 - Cultivating Interest for local food scene

  • 17:19 - Incubators and the food scene

  • 23:13 - Labor Shortage

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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Foodable Network Launches Chef AF a New Podcast

Today, Foodable is launching a new podcast — Chef AF, It’s All Food!— with Chef Jim Berman.

You may have already found out about the newest podcast addition to our show library, through The Barron Report’s latest piece where listeners had the chance to learn more about the chef and host.

Chef Berman has not only been a longtime Foodable expert contributor, but he’s also been a food writer for multiple publications while simultaneously working in and out of kitchens across the U.S.

Now, as the host of Chef AF, Chef Berman will have the chance to get his peers to “talk shop,” as he likes to say, in order to help other chefs and restaurant industry professionals navigate the wonderful yet complex kitchen life.

Chef AF, It’s All Food! is officially launching on Foodable Network today and it will soon be available in iTunes, Google Play and Spotify and other podcast listening platforms.

Listen to the first episode above to meet Berman and learn what you can expect to get from this new podcast!

Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock Braised in Matbucha with Preserved Lemon Cream, Charred Shishito Peppers and Herbs

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 6 ea. / skinned, Wild Alaska Pollock Fillets

  • 1 recipe Matbucha

  • Lemon juice

  • Extra virgin olive oil

  • 1 pt preserved lemon crema

  • 24 ea. medium-sized shishito peppers washed

  • 3 pts mixed pickled herbs: parsley, mint, and dill

  • Finishing salt


Method of Cooking:

This recipe serves 6 people. Preheat your oven to 400 degrees.  Heat up matbucha in two saute pans its oven proof handles (thin with a little bit of vegetable stock, water or tomato juice to the consistency of tomato sauce). When it is at a nice simmer, nestle in three portions of fish per pan, leaving space between each piece. Move to oven and bake for about 5 minutes, or until the fish is just done and flaky.  While the fish is in the oven, blister the shishito peppers in a hot, dry pan until black spots occur, and they are just cooked. Remove to a plate on the side.

After you remove the pans of fish from the oven, gently remove all of your fish to a plate off to the side. Put the matbucha back on the stove and reduce down if it needs it. Add a little olive oil, salt or lemon as necessary to make it taste as you like.  


Plating:

  • To serve, spoon some matbucha on each plate, nestle a few shishitos in the matbucha as well as your fish. Garnish with dollops of the preserved lemon cream and herbs that have been lightly dressed in extra virgin olive oil and salt.

Westward

“Westward is a restaurant with a real sense of place,” says Chef Gordon. “You can sit on the deck there, on the patio and look out and see all of Seattle… and eat oysters or eat a nice piece of fish out of our wood-fired oven and it’s like no where else in the world.”

To hear Will Gordon’s thoughts about what the role of a chef is today and to replicate his delicious sustainable fish dish, follow along by watching the episode above!

Chef David Glass, from Ethan Stowell Restaurants, Demonstrates His Lemon & Thyme Stuffed Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef David Glass, from Ethan Stowell Restaurants’ Staple and Fancy Mercantile located in the Seattle neighborhood of Ballard. Chef Glass will be working with wild Alaska pollock, provided by Trident Seafoods, to make a beautiful Lemon and Thyme Stuffed Wild Alaska Pollock dish. This is the third episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock, stuffed with Thyme and Lemon, with Brown Butter Cauliflower and Salsa Verde

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 2 ea. / skin on Wild Alaska Pollock Fillets

  • 1 lemon, sliced 1/4 inch thick

  • 3 sprigs of thyme

  • 1 cup cauliflower florets 

  • 1/4 cup capers, rinsed

  • 1/4 lb butter

  • 1Tbs extra virgin olive oil

  • 1/4 cup picked parsley, fried

  • 1/4 cup picked sage, fried

  • 1 lemon, juice of


Method of Cooking:

Take the two skin-on fillets and lay slices of lemon and thyme in between. Tie the fish with butcher’s twine to secure the two filets together. Sear the cauliflower in the olive oil. Add the capers and butter. Allow butter to brown and add the lemon juice to stop the browning process. Grill the fish on both sides (about 4 minutes per side).


Plating:

  • Plate the fish, snipping and carefully removing the twine, and top with cauliflower, caper and butter mix. Top with crispy parsley and sage. 

Staple & Fancy

At Staple and Fancy there’s a focus on seafood and utilizing the abundance of quality local resources that are available to chefs in the city of Seattle. For Chef Glass, sustainability is a personal responsibility.

“As a chef it’s easy to think about today and tomorrow or just cooking for now,” said Chef Glass. “But when we look at the big picture and we look at five years from now…, twenty years from now and the impact of the use of the ingredients we have today on the future it’s important for us to have thought in the product that we use and ensure that we’re using product that is gonna be sustainable and it’s going to be available for our children.”

Essentially, he would hate “for species to become extinct and no one would have the chance to taste them again.”

To replicate this delicious sustainable dish follow along by watching the episode above!

Seattle's Chef John Sundstrom Breaks Down a Spanish-Styled, Braised Wild Alaska Pollock Dish

On this episode of On Foodable, we are featuring Chef John Sundstrom, owner of Lark Restaurant in Seattle, who will be working with wild Alaska pollock, provided by Trident Seafoods, to make a rustic Spanish-styled dish. This is the first episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Braised Wild Alaska Pollock with Tomato, Smoked Paprika and Olive Oil Smashed Potatoes

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • Wild Alaska Pollock Fillets

  • 2 cup Small Yukon Gold Potatoes

  • 3 ea. Garlic Cloves, cracked

  • Vegetable Stock

  • 2 qt. Water

  • 1 tsp. Kosher Salt

  • 2 T. Extra Virgin Olive Oil

  • Fleur de Sel

  • Pimenton

  • Herbs: Thyme, Rosemary, Parsley

  • Seasoning: Pepper, Smoked Paprika


Method of Cooking:

To begin preparing the sauce for the Spanish-styled stew, sauté diced onions in olive oil until light golden. Then, add the sliced garlic, and cook until softened. While that is cooking start simmering some fingerling potatoes until they are tender in another pot with salted water, crushed garlic, and a couple branches of thyme. To continue with the sauce, add some white wine to stop the cooking process. As the reduction settles down, add really ripe, rough-diced tomatoes to the saute pan, add kosher salt and pepper as it simmers. Don’t forget to season your wild Alaska pollock fillets with some salt and pepper before you add it to the sauce. You will simmer until cooked for about 5 to 7 minutes. Add a splash of more white wine and vegetable stock. Also, add some fresh thyme, a pinch of rosemary, and smoked paprika. Finally, remove from heat, then serve or cool.


Plating:

  • Smash potatoes (skins on) with a fork to crush open.

  • Drizzle with olive oil and sprinkle with fleur de sel

  • Spoon braised pollock and sauce over the top.

  • Sprinkle on a little more pimenton and parsley leaves

 

Lark Restaurant

Sundstrom is the chef and owner of Lark Restaurant, which has been around for 15 years now.

“We were one of the first restaurant that were really able to celebrate underutilized species and cuts of meats and fish that were not so well-known,” says Chef Sundstrom. “So, you know, one of the first restaurants to really get into nose-to-tail and farm-to-table in the region.”

To replicate this delicious dish follow along by watching the episode above!