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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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Coming Up Next on Pittsburgh 360°

Tuesday, November 4, 2014
We begin this episode of Pittsburgh 360 with the story of an officer who was injured in the line of duty and how he’s working to make his way back to being an active duty officer again. Then, we’ll show you where you can take your precious china, old family photos or other keepsakes that you’d like to preserve for the next generation. After that, we’ll introduce you to a woman with a passion for preserving Italian-American gardens before giving you a recap of the 2014 Mid-Atlantic Emmy Awards.

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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