Meet Pittsburgh chefs who are second in command
By Hal B. Klein On a Saturday night in January at Salt of the Earth, a brigade of cooks hold down their stations. Dressed in black shirts and aprons in an open kitchen, each chef works with quiet focus, seemingly oblivious to the curious gazes of guests observing the activities of the open kitchen.
Both the kitchen and the colossal chalkboard menu that dominates the wall opposite the kitchen are streamlined. Yet dishes are minimalist only in name, as "Duck," Tofu" and "Pork" deliver contemporary, complex flavors.
Take the preparation of "Egg." First... read more
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