On the House

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On The House: What Does It Mean To Be A 'Corporate Chef?' Less Cooking, But Still Plenty Of Food Jun 17, 2015

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Bill Fuller is the corporate chef for the big Burrito Group , a restaurant company that began in Pittsburgh two decades ago. Fuller grew up in Dubois, a small town a couple hours northeast of Pittsburgh and pursued degrees in chemistry before learning about the upstart restaurant group. He joined the team as a chef and today big Burrito has a portfolio of 5 specialty restaurants, 13 Mad Mex restaurants and a catering company. In this segment of On The House, Larkin Page-Jacobs visits the kitchen at Eleven in the Strip District to ask Fuller what exactly the corporate chef job entails.

On The House: Food As A Means Of Self-Exploration Jun 03, 2015

Show notes

Eating can be mundane. Throwing another item in the grocery cart, ordering the same dish at your go-to restaurant or grabbing something from the fridge. It’s all apart of the routine. But it doesn’t have to be. In this installment of On the House, food writer and teacher Jessica Server tells Larkin Page-Jacobs about using food as a conduit for mindfulness, exploration and reflection.

On The House: Inside Pittsburgh's Largest Produce Provider You've Likely Never Heard Of May 19, 2015

Show notes

Produce distributor Paragon Foods is a behemoth in the region, providing fresh produce, dairy and poultry to institutions large and small, including Pittsburgh Public Schools, Google, Olive Garden, Mad Mex and Meat and Potatoes — even universities, hospitals and living facilities. In this episode of On The House , Larkin Page-Jacobs visits Paragon’s Chief Operating Officer John McClelland at their Lawrenceville facility.

On The House: Paying Restaurant Workers a Living Wage May 05, 2015

Show notes

Making a living wage in the restaurant industry can be tough. Servers and bartenders rely on tips for the bulk of their income, and in the kitchen, the wage is set by the business owner. Recently the restaurant Bar Marco made waves by announcing it would pay all of its workers a living wage. But at least one restaurant in Pittsburgh — Dinette in East Liberty — has been paying above industry standard for years.

On The House: This Little Piggy Goes to Market Apr 21, 2015

Show notes

Meat is in demand, and prices are up — 11 percent for beef and pork from 2013-2014 . A nd as people pay more per pound at the counter, they may be more selective and interested in just how their meat gets from the farm to the butcher to the dinner table.

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