November 3, 2024 • 38 mins
Embark on a culinary journey with us as we welcome the talented Executive Chef Fernando Canales, who is shaking up the dining scene at Fairmont Pittsburgh. Discover how Chef Canales, with his rich background and experiences across exotic destinations, is redefining the hotel’s menu with an emphasis on his favorite dishes like octopus and rack of lamb.
We take a closer look at the unique ingredients and local partnerships that make each dish at Fairmont Pittsburgh extraordinary. Imagine savoring a filet mignon perfectly paired with a rich mole sauce, featuring an unexpected twist—animal crackers.
The episode rounds out with Chef Canales sharing his personal journey, from early culinary inspirations sparked by his mother to his decision to bring his family to Pittsburgh over a tempting Boston offer. Upcoming culinary events at the Fairmont, like festive brunches and cocktail classes, reflect his creative spirit and commitment to guest satisfaction, as he concludes his first year at the property.
Plus, Julie Engelbrecht of @girleatsburgh takes us for breakfast to Nancy's Revival, and Julian Figaretti of Healthy HeartBeets shares a family recipe of linguine with clams that won over his 'picky eater' palate as a child. Enjoy a culinary adventure from across our city!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
How is the Fairmont Pittsburghleveling up its restaurant and
other dining options?
Executive Chef Fernando Canalesdescribes his first year at the
property, craving country friedsteak and other hearty
breakfast options.
Julie Engelbrecht takes us toNancy's Revival.
(00:24):
Julie Engelbrecht takes us toNancy's revival.
And when a picky eater lovesthe family linguine and clam
sauce recipe, you know it's agood one.
All that ahead, stay tuned.
Thank you so much for comingover and for being on the show.
Would you introduce yourself toour listeners and what you have
(00:44):
going on right now in the worldof food?
Of course.
Fernando (00:48):
First of all, thank you for the invitation.
Thank you for having me.
It's a pleasure to be here.
Hello everyone, my name isFernando Canales.
I am the executive chef ofFairmont Pittsburgh.
Right now I'm working onFairmont Pittsburgh.
As you know, Floor 2 is therestaurant that we have in uh,
(01:10):
over there.
Uh, right now we are having aoh my God, so many things that
they're being happening.
You know, I mean, I just start,uh this year actually in
Fairmont, uh, January, so I havearound 10 months.
Yes, Just earlier this year,Exactly, yeah, but, uh,
something that you need to knowis like uh, it's not my first
time working for Fairmont.
It's my second time.
My first time it was in Mexico,like six, seven years ago.
Oh wow, so yeah, it was inFairmont, Mayacoa.
(01:33):
It's an amazing place.
Oh my God, it's an amazingplace.
I was working there about five,six years.
I worked for Fairmont indifferent restaurants over there
and then I moved toPennsylvania.
Pennsylvania is a really niceplace to live.
To be honest, I really lovePennsylvania.
So yeah, now that I'm juststarting in Fairmont, we have so
(01:53):
many changes since I started,you know.
I mean I changed obviously theFlr 2 menus.
We changed as well the spamenus.
We're going to talk about thatlater if you want, but right now
we are.
Actually we just introduced twodifferent new dishes to the
menu.
Those two new dishes areoctopus.
(02:15):
I love octopus.
I don't know if you like it.
Doug (02:17):
Oh, I like octopus if it's done well.
Fernando (02:21):
Oh, yeah, yeah, yeah, actually, yeah, to cook octopus
is not easy, right To be honest,it's not easy.
Right To be honest, it's noteasy.
I mean, some people they think,ah, it's octopus, you know, but
no, you need to have technique,you know.
Yeah, technique is not justabout, ah, yeah, just give me
the octopus.
No, no, no, we are having areally nice octopus on the menu.
I will say, like two weeks ago,we'll start with that dish and
(02:41):
also with the lamb rack of lamb.
Oh, my god, every single dish,I'm gonna tell you this, every
single dish that we have in themenu is because I love that.
I love that.
You know what I mean yeahbecause I don't.
I I mean, I'm sorry, but I nevergonna put in the menu something
that I don't like it, you know.
Because that's the point.
You know, like you need to feelthat kind of feeling like, okay
(03:01):
, if I like it, maybe you'regonna like it, maybe you're
going to like it, but I don'twant to put something like, oh,
I'm not sure about this.
You know what I mean.
I like to talk with the peopleand then say, okay, how was your
dinner?
What did you order?
What do you think about thefood?
And it's the perfect feedbackthat you receive because, like
that, you can.
Some people they say, oh, youshould have pork chops, because
(03:21):
actually I, I'm thinking to havepork chops, you know I like a
good pork chop oh my god and Idon't know.
You heard about this.
Uh, kurobuta pork chop.
Kurobuta is kind of uh, it'slike a Japanese pork.
Oh, oh, my god, it's amazing,it's amazing.
And even something uhinteresting about that pork is
like you can order that one.
(03:42):
Uh, with temperature.
So many people they say, oh,pork should be well done, right,
no not necessarily, notnecessarily I mean it really
depends what kind of pork areyou using?
you know what I mean like, forBe rkshire, or, uh, kurobuta.
Those kind of pork iscompletely different because
their, their, their feed iscompletely different.
You know, like they're wellraised, exactly.
(04:03):
So I was thinking about that.
So, yeah, I have so many ideas,but right now we are having
this menu.
But obviously I love Mexicancuisine because I mean, I am
from Mexico, but at the sametime, if you ask me what is my
favorite cuisine, I always gonnasay Asian.
Really, really, yeah, really,asian cuisine, I love it.
I have been working in somerestaurants like Chinese,
(04:26):
japanese, Korean barbecue.
Obviously, I love the Mexicancuisine, of course, but if I
need to pick between Mexican andAsian to do a menu, I'm going
to pick Asian.
That's so interesting, really,really, really.
Another thing I love to makesushi, but I don't like to eat
sushi, but you like making it.
Another thing I love to makesushi, but I don't like to eat
sushi, but you like making it,of course.
Why is this?
(04:47):
Actually, we just had a weddingtwo weeks ago and they require
sushi, you know.
And he's like yeah, of course Ican do it.
I love the process.
There is so many steps.
You know All of the techniqueinvolved.
Doug (05:02):
Exactly, it's artistry.
Fernando (05:05):
Exactly, it's really nice and and looks nice on the
plate.
So I love that.
But if you invite me to eatsushi, I'm going to say, oh, I
have things to do, you know.
You know what I mean.
No, I don't really like sushi,but I love to make it.
I'm sure you're not the onlychef that enjoys making
something but it's not theirfavorite thing to eat Exactly,
(05:27):
but they're good at doing it, ofcourse.
Yes, yeah, yeah.
So yeah, we have this menuright now in floor two, and we
are having so many thingshappening right now, especially
because the winter season iscoming, so it's the most special
environment season that we'regoing to have in the restaurant,
so in the hotel as well.
Doug (05:46):
And chef, are you in charge of not only floor two,
but there's a spa menu, right,of course?
And then what about?
Like all of the other events Doyou play a hand in?
Like weddings, of course, yeah.
Fernando (05:59):
We have this spa menu and I really want to talk about
that because not so many peopleknow about that.
And we have this spa menu thatI really want to talk about that
because not so many peopleknows about that.
And we have this spa menu thatI just created like a couple
months ago.
But this spa menu I have morehealthy options, you know okay
for example, I have one pastathat is 100% vegan, 100% dairy,
100% gluten-free, plant-basedfettuccine is the name of that
(06:22):
dish.
So, it's a pasta made withspinach, so this plant-based
fettuccine we use marinara sauce, homemade.
We made also meatballs, veganmeatballs.
So oh my God, it's really good.
And also we have like a I likethis kind of concept like a
bento box.
Doug (06:43):
Oh yes, a bento box, exactly.
Fernando (06:44):
We have bento boxes on the spa, we have salmon, we
have pita pocket.
Pita pocket with like a chickbeans salad.
Doug (06:53):
Like a chickpea salad.
Julian (06:54):
Exactly yeah.
Fernando (06:55):
It's really good as well.
So in do you know somethingelse?
We have pizza in the spa.
Doug (07:00):
I would not guess pizza would be on the spa menu, this
pizza is cauliflower pizza crustso it's a hundred percent
gluten-free.
Fernando (07:08):
So sometimes, obviously, when you go to the
spa, you don't want to orderpizza.
It's like, okay, I want a salad, you know something like that.
But we have this pizza.
That, oh my God, it's reallygood.
It's crunchy, it's crispy, andwe uh, we use this kind of uh,
fresh mozzarella and uh, tomatosauce.
Homemade tomato sauce andcherry tomatoes is really good
(07:30):
one as well.
Doug (07:30):
And so, just to back up for a moment, this is a brand
new menu.
If I'm going to floor two, I'mnot seeing this menu because
this is exclusive to the spa.
Exactly, I'm going.
I'm having a treatment, or aday of it.
I'm going to see this specialmenu that I can choose these
items from.
Fernando (07:47):
Exactly, love that, yeah yeah, we have fresh juices
every day.
For one of them, I want to tellyou this this is a green juice.
We choose spirulina.
I don't know if you've heardabout that.
Doug (07:58):
Oh, spirulina, is that?
Fernando (07:59):
seaweed Exactly Okay.
It Seaweed Exactly Okay.
It's a healthy seaweed becauseit has a lot of benefits.
It's healthy, but at the sametime you have something else,
you know.
Yeah, it's good that one aswell.
Doug (08:09):
I love it.
So, Fernando, tell us aboutmaybe one or two more dishes
that you've just put on the menuat floor two.
Fernando (08:16):
Of course, I really want to talk about this.
Actually, this dish is one ofthe best sellers on the menu.
Okay, and it's filet mignonwith mole.
Do you know mole?
Doug (08:27):
This is a funny story.
I have made mole from scratchonce, oh really, and it took
like three hours.
So I don't know if I'll ever doit again, but I'm sure you are
making it from scratch.
Of course it's very complex.
Fernando (08:38):
Yeah, yeah, oh, my God , I mean for you, take you three
hours, for me, take me likearound five and six hours,
really Wow.
Julian (08:46):
Really, really really.
Fernando (08:47):
You need to know this.
In Mexico we have differentkind of mole, not just one.
Doug (08:51):
Right right.
Fernando (08:52):
We have black mole, yellow, brown, different kind of
moles.
Okay so, but one of the mainingredients on the mole that I'm
using right now is animalcrackers.
Doug (09:05):
What Really, oh?
Does it thicken it or give it athin flavor?
I mean it helps for thethickness and as well the flavor
.
Fernando (09:15):
Okay, the flavor is really good, did you?
Doug (09:17):
taste it.
I have not tasted the mole thatyou're serving up.
I've had the one that I madehad a little chocolate in it,
okay.
Many, many peppers like ceciaand guajillo.
Yeah, yeah, of course.
Fernando (09:29):
Our mole that we have in the menu.
It has around 28 to 30ingredients.
My goodness.
Doug (09:35):
Really yeah.
Fernando (09:36):
We use different kind of dried chiles.
As you said, we use theseanimal crackers.
That is the most importantthing in remole, most important
thing.
Really, trust me, animalcrackers, that is the most
important thing, really trust me, because actually, if you taste
those animal crackers before,try to taste it deep fry, deep
fry the animal crackers in yourpan, leave it in the plate like
(09:58):
two minutes, and then it's goingto be really crispy and the
flavor is completely different.
Yeah, so we use that one on thefilet mignon.
So we serve that dish, thefilet mignon.
It comes with mashed potato,with mole sauce, and we use a
flavorful butter that is madewith different kind of herbs and
(10:18):
anchovies.
Yes, and all that stuffcombined.
Oh my God, what a combination.
Oh my God, it's just amazing.
Doug (10:24):
Oh my God, what a combination.
Oh my God, it's just amazingyeah.
Fernando (10:25):
It's just amazing dish .
The people love it and so manypeople they ask, hey, where is
the chef?
I need to talk to him about theMole.
I never tasted this Mollybefore, you know.
I mean I I never going to sayhe's the best, but it's really
good Well this is something thatI am going to make at home.
Doug (10:40):
I am going to go visit you to have that dish.
I much rather go out and havethat experience of something
that I'm never going to create.
Yeah, that's true, bravo.
Yeah, it's good that one Allright.
So we talked about the octopus,the rack of lamb, the mole on
(11:01):
the filet.
I did have another question Areyou still serving up dishes
more family style or individual?
When folks come to floor twofor dinner, are they sharing?
I recall there used to be awhole chicken on the menu.
I don't know if you're stilldoing that Exactly.
Fernando (11:16):
Actually our menu is.
I will say it's a combinationof both.
For example, if you order, wehave Halibut on the menu.
The.
Halibut is a small portion, it'sjust for you, obviously but we
have this part of the menu thatsays to share, so we have this
whole chicken.
Oh, actually, you need to knowsomething else about this.
(11:37):
I think in every single dish Ihave something to say.
You know like for example, inthis whole chicken, this whole
chicken, it comes from a farmclose to here.
The name of the farm isFootprints Farm Footprints Farm.
Doug (11:52):
Yeah, you know that farm.
Actually other guests havetalked about Footprints.
Oh, really on our show.
Yeah, oh yeah, yeah.
Fernando (11:58):
So yeah, we have a rotisserie in the kitchen, so
we're we use, uh, that, uhrotisserie like for the chicken,
like about two hours, oh my, toget that crispy skin.
Yes, but slow roasted deliciousvery juicy inside is out because
we brine the chicken one daybefore.
It's really important that thestep so and we serve that
(12:18):
chicken with mashed potato andsome broccolini and chicken jus.
Obviously it's really good thatone, and as well as well.
If you are going to judgeyourself or with your partner
and you said, oh, I think it'stoo much one chicken, we serve
half as well, oh, you will.
Doug (12:32):
Yeah, of course.
Oh, that's good to know.
Of course, yeah, we serve halfas well.
Fernando (12:35):
So it's good.
It's good and the people lovethat one as well of my dinner
sometimes.
Doug (12:46):
Oh yes, okay.
Well, you sparked a couple ofthoughts that I wanted to chime
in about.
Number one the kitchen isbeautiful and I love that you
can actually look in and seewhat's happening on floor two,
as well as the bar just gorgeous.
But the other thing that yousparked was talking about
Footprints Farm.
I wanted to know are there someother local farms or purveyors
that you're working with?
Fernando (13:04):
Yeah, actually we have this on the menu.
We have charcuterie board, youknow, because I mean it's
important to have charcuterieboard for the bar and for the
restaurant because some peoplethey just come to have a drink,
you know like, and yeah,charcuterie board is perfect.
Doug (13:18):
Everyone loves charcuterie board.
Fernando (13:21):
Everybody loves charcuterie board, so that's why
we have that charcuterie board.
So that's why we have that, uh,charcuterie board on the menu
and, uh, all the cheeses that weare using for that charcuterie
board, they're coming from alocal region.
Oh, that's perfect.
Yep, hello, this is ChefFernando Canales from Fairmont,
pittsburgh, and you arelistening to the Pittsburgh Dish
.
Doug (13:41):
So, chef you alluded to this earlier that you moved to
Pittsburgh recently.
You're liking the area, yourfamily's here, but I would like
to know a little bit more aboutyou, and where did you grow up?
Fernando (13:52):
Okay, I am from Mexico , like I told you before.
Yes, so I started working overthere.
I mean, I study over there inPuebla.
I don't know if you heard aboutthe city of Puebla.
It's really close to.
Mexico City.
So I started to work over thereafter I finished my bachelor
degree and then I moved to Playadel Carmen.
(14:12):
Playa del Carmen is an amazingcity.
It's like a tourist city.
You know it's close to Cancun.
So many people they know aboutCancun, but not some of them
they know about Playa del Carmen, you know.
Doug (14:24):
It's like it's a little less discovered, but probably
better, oh my.
Fernando (14:27):
God, Actually, I was about to tell you this Playa del
Carmen is an amazing city andit's not too crowded like Cancun
, you know.
So yeah, I was working in Playadel Carmen for different kind
of resorts and one of them isBarcelona Barcelona Group.
I started there and then Imoved to Grand Bellas.
Grand Bellas is a big, hugegroup talking about hospitality
(14:51):
in Mexico and then I moved toFurman.
I moved to Furman, I worked forthem around, like I told you,
five, six years, something likethat, and then I decided to move
to Pennsylvania.
I mean, you know, I mean I Iwas working in Fairmont,
Mayakoba, and the view of therestaurant that I was working,
it's just an amazing view infront of the beach, I would say
(15:12):
in front of the beach on thegolf side right yeah.
Doug (15:15):
Mexico is in front of you.
Fernando (15:16):
Exactly so.
We have fresh seafood all thetime, so it's good.
But even when you are in thebest place you get.
You know, I mean, sometimes youneed different things.
You needed to grow.
Exactly, and it's like, okay,let's try USA.
So that's why I come toPennsylvania and I start to work
(15:36):
in the Macaulay.
Doug (15:37):
The.
Fernando (15:37):
Macaulay is an amazing place to work.
I work over there about threeand a half years I was working
in different restaurants overthere and then I moved to oh,
actually I moved to Hawaii for acouple months to work like a
private chef.
Doug (15:53):
Oh, wow, hawaii is not bad .
Fernando (15:56):
No, it's really good.
It's really good.
I was there, like I said, justfor a couple months.
I work for one family that theyrequire different things, you
know, like snacks, breakfast,dinner and those kind of things.
But it's amazing because youneed to make your groceries and
everything.
So I was working over there andI really enjoy it.
I work in two different islandsbig island as well, maui.
(16:21):
I have a quick question.
Doug (16:22):
Did you bring your family along with you, or are you
married yet at this point?
Yeah, yeah.
Fernando (16:26):
I have my family with me.
I have two kids that they're-.
Doug (16:30):
In Hawaii.
I mean oh, no, no, no.
When I was there.
Fernando (16:33):
I was by myself, you were by yourself.
Yeah because I was there andthere is a lot of work to do and
I don't want them just being inmy house waiting for me.
You know, like no, no, no.
I don't want that.
And even for me, being honestfor me was better because at the
same time, I need to refocus onmy work.
(16:55):
You know what?
I mean I don't need to worryabout like, oh my God, it's late
and I need to go to my house.
You know those kinds of things.
You were honing your skills.
Doug (17:01):
Exactly, this was really a learning experience for you it
was a really learning experience.
Fernando (17:04):
So that's why it's like, okay, I need to do this by
myself.
Doug (17:11):
And I did it and it was great.
It was great Now the States.
You also had a choice betweenBoston or Pittsburgh, and it was
the family Exactly.
It really helped make thechoice.
Fernando (17:20):
Actually, yeah, I received a job offer from Boston
.
But they told me I mean theinterviews, everything was well
and everything, you know all theprocess.
But at some point they say oh,you know that this is just
opportunity for single people,right?
And I say oh, what do you mean?
No, no, no.
I mean you cannot bring yourfamily with you and it's like no
(17:41):
, I'm really sorry, I cannot doit.
Because you know one of themotors of my life is my family.
You know, like of course I mean, I love my job, it's my passion
, I really love my job, but ofcourse, you know, my family is
first all the time.
Doug (17:54):
Speaking of family, I do want to take a step back as well
.
When did you start cooking, orwho cooked for you growing up?
Like, where did this passioneven start?
Fernando (18:03):
Actually, this is a really good question, thank you.
To be honest, I remember reallywell when I was nine years old.
I love when I was watching mymom cooking in the kitchen, you
know.
And it's like she loves to makechile rellenos, poblano peppers
.
Yes, they're not spicy,especially for me they're not
(18:25):
spicy, so chile rellenos.
But the point is like when Iwas watching at her, she enjoyed
what she was doing, you know.
Doug (18:33):
She was happy cooking.
Fernando (18:34):
She was really happy cooking.
So at nine years old I askedher can I help you?
And she said yeah, of course Imean if you want, help me.
So I started to help her and Ireally love it.
You fell in love.
Oh my God.
He's like oh my God, I thinkthis is what I would like to do.
Doug (18:50):
So, yeah, it's so rare I just want to chime in.
Fernando (18:53):
So many kids don't know what they want you were one
of the rare people that knewwhat you wanted to do Trust me,
I'm going to tell you this.
Another interesting thing thatit happens to me when I went to
the high school, because youknow you have those kinds of
classes that they say, oh fortomorrow.
Everyone needs to talk in frontof everyone.
What are you going to do inyour future?
Doug (19:14):
Yes, career choices.
Fernando (19:23):
Exactly Career choices , those kinds of things, future,
you know, like career choices,exactly career choices, those
kind of things.
And like, okay, so the next day, when I, when I came to the
school and it's my turn, I meanbefore me so many people they
say like, oh, I wanna, I wannabe a doctor, and if that's not
possible, I'm gonna be a dentist.
And that's not possible, I'mgonna be this.
You know, like I have differentchoices, sure.
And when I went there, in frontof my teacher, they say, okay,
fernando, tell us about you.
And I say, okay, I want to be achef.
And she said, okay, that's niceand really, really good career.
(19:46):
And what is your second option?
And I say, my second option isto be a chef.
And she was thinking that I was, you know, like.
I was just joking.
And she said no, no, I'mtalking serious.
And I say I'm talking seriousas well.
And she, she asked me whatabout if you cannot be a chef?
(20:07):
And I say to her I cannot findthe reason why I cannot be a
chef.
So you knew, yeah, I trust me,it's in my veins, you know.
Like, yeah, I love that.
I feel that passion for my work.
So I really enjoy to be in thekitchen, even when I'm stressed,
because, you know, sometimes,like a chef, hopefully it's 100%
cooking, but obviously it's not.
So sometimes you have things todo in your office, you know
those kind of You've got tomanage the experience.
(20:28):
You have to manage your team andeverything, and when I'm
stressed, I'm going to thekitchen to cook.
Doug (20:34):
That's me.
I cook to actually kind of zoneout and get de-stressed.
Fernando (20:38):
Oh, really, yeah, that's how I feel.
So now you understand me.
And even in my house, in myhouse, in my days off, I always
cook for my family.
I always trying to makebreakfast before work and I
always try to have food for myfamily in the fridge.
You know, like always like,okay, I need to go to buy this,
this and that, so, like that,they just need to reheat the
(21:00):
food.
Doug (21:02):
I love that.
So is anyone ever cooking foryou at home?
Fernando (21:05):
Not really and, to be honest, I don't eat it.
Doug (21:11):
All right.
So another question when youhave a day off, what's a dish or
two that you like to cook?
Fernando (21:15):
I mean right now is like um, my favorite dish to
cook always is simple steak.
Ah, steak, I love steak.
I love steak with asparagus,steak with fries, steak with
salad, but always steak, youknow what I mean always, it can
be steak with whatever whatever,but always steak but of course
I love to make a soup, I meanlike a seafood soup, you know
(21:38):
those kinds of things.
I love to make chilaquiles formy breakfast, chilaquiles, you
know chilaquiles, one of myfavorites oh yeah, chilaquiles.
And I love spicy.
You know I cannot eat anythingwithout chili without sauce.
Doug (21:51):
I was going to ask what your level of spice is.
Are you a spicy guy?
Fernando (21:54):
Okay, I'm going to tell you this In Fairmont, I
always order habaneros, okay.
Doug (22:00):
Habaneros.
Fernando (22:06):
And the habaneros are my snack, you know like really.
What Really You're literallyeating them raw.
Of course, Even sometimes thecooks is like what are you doing
, chef?
I went to the walk in cooler, Itook habanero and I bite the
habanero and even if I'm havingscrambled eggs, you know, for
breakfast needs to be habanero,at some point you cannot feel.
(22:26):
I mean you feel the flavor.
Doug (22:27):
It's more about the flavor , exactly.
Fernando (22:28):
You feel the flavor but you don't feel that it's
spicy.
Oh interesting, sometimes thehabanero is really spicy.
Yeah, most of them, they'rejust good.
Doug (22:40):
They're just good.
Yeah, I love habanero.
I really appreciate that story.
Well, that actually gets methinking and I'll bring us back
to the restaurants, Floor 2specifically, I would love to
know in the next couple weeks ormonths, since you said we're
getting into like the holidays,are there any special things
happening, anything coming onthe menu?
Fernando (22:59):
So we're going to have Thanksgiving brunch, and with
different kind of dishes,obviously, but as well, if you
don't have time to go for thebrunch because you have more
things to do, we're going tohave turkey to go, turkey to go,
turkey to go.
So that's good because we canbuild whatever that you need.
We're going to have twodifferent sizes of turkey 10
(23:19):
pounds and 20 pounds.
So we're going to build yourpackage like a, for example oh
okay, I want my turkey, but Ineed mashed potato, I need sweet
potato, I need green beans, Ineed salad.
We're going to have soups, thesauces for the turkey.
So we're going to give youeverything.
Doug (23:36):
Perfect.
Fernando (23:36):
Everything set just for you to go to your house and
enjoy, so you can customize this.
Doug (23:41):
You can just get the turkey, of course, or you could
add these other things on too.
Fernando (23:44):
Exactly, yeah, you can customize whatever that you
want, that's something thatwe're going to have on Furman
and as well on Saturday 23,.
We're going to have the light upnight, oh this is light up
night in November, downtownExactly yeah yeah, and we are
really excited because this yearwe are going to feature a
(24:04):
special dish on the menu,because we have a collaboration
with Make-A-Wish.
This Saturday I'm going to cookwith the kid and it surprised
me because he loves seafood andnot so many kids.
They like seafood, you knowlike.
But he said oh, I love crabcakes.
So you're like oh, I love it aswell.
So, like, oh guy, oh, okay,let's do it.
(24:25):
So we're going to create a, acrab cake sandwich.
We're going to create a dishwith this kid on Saturday and
after that we're going to putthat dish on the menu.
That dish is going to be on themenu, so it's going to be his
creation.
You know what I mean.
I'm going to help him.
I'm going to be his helper.
He's going to be the chef.
Doug (24:45):
And he's going to be on the menu Exactly.
Yeah, that's good yeah 10% ofthe sales.
Fernando (24:51):
They're going to be back to the Make-A-Wish, Back to
the Make-A-Wish.
Doug (24:55):
So just to recap, you're doing a Make-A-Wish and you guys
are going to create a crab cake.
It's going to be on the menufor the next couple of months
and if folks order it, 10% ofthe proceeds go back to
Make-A-Wish Exactly.
Fernando (25:06):
Love it.
Yeah, yeah.
So another thing that I wouldlike to mention for this
oncoming season is like we'regonna have on thanksgiving
brunch, but as well forchristmas, on december 22nd,
we're going to have a brunchwith uh santa claus.
So we're going to havedifferent.
Obviously, we're going to havea different kind of uh dishes,
(25:26):
more like a breakfast and lunchyou know, like you can find.
If you want to eggs, you canhave eggs in, but if you want,
maybe, salmon, you can findsomething okay.
So, yeah, we're going to havethat.
And uh, as well we're going tohave that, and as well we're
going to have a cookie table.
Doug (25:40):
We love that.
Yeah, for the kids.
Fernando (25:43):
It's really important to have the kids happy and we're
going to have, as well, twodifferent cocktail classes.
Yeah, we have a really reallygood bartenders on property and
they're really happy to makethose cocktail classes on
december as well.
You need to visit eventbrite.
com, okay so right yeah and youcan find the schedule for the
(26:05):
classes and everything, theprices and everything.
So it's going to be really goodand, as well, you're going to
enjoy your cocktail and, themost important thing, you're
going to learn how to do thecocktail chef Fernando, you are
packing this first year full ofstuff.
Doug (26:19):
I usually ask if you have any other goals or things you
want to achieve coming up.
Is there anything we haven'tmentioned?
Fernando (26:26):
Of course Of course, yeah, yeah, of course.
I mean this is, this is justfor this year, but of course,
the next year we're going tochange the menu again, because
we always like to renovate you,you know, like I don't like to
have the menus for one year orsomething like that.
No, we always need to createdifferent things.
But and like I told you at thebeginning of this conversation,
I like to talk with the guestsbecause sometimes you get the
(26:48):
best feedback.
You know what I mean.
Like, for example, some guestslike oh, I like black cod.
So sometimes like, oh, okay,maybe I can create a dish with
black cod.
You know, like it's really,it's really important to to
listen to the guests.
So, in order to to improve, ofcourse, and in order to get a
better, better options for them,yeah, so, for example, right
(27:10):
now we have the brunch onsaturdays and sundays on floor
two, as you know.
So, but we're gonna create adifferent menu for that for that
brunch.
Doug (27:18):
Renovate the brunch menu, reinvigorate the brunch menu,
exactly yeah yeah, yeah, Becauseright now it's really good.
Fernando (27:24):
If I don't know, you taste before shashuka.
Doug (27:26):
Oh yes, shashuka, we have shashuka for the weekends.
Fernando (27:29):
It's an amazing one, but I think we need more dishes.
You know menu, so I want towork on that.
Doug (27:35):
I'm going to chime in with my own suggestion.
I would love to have a chef'stasting menu and whether that's
like Mexico city or when you goback to this, all of these
things that you love with theAsian cuisine, like I think
people want to know what you'rebringing into the restaurant as
well.
Fernando (27:50):
Exactly, I completely, I completely agree with you and
, like I said, uh, we're goingto have so many things happening
next year, so, yeah, please, uhplease, I'll fill out my
comment card.
Doug (28:00):
Yeah, is there a cuisine of like Tlaxcala that you can
bring in?
Fernando (28:03):
Actually, the mole is coming from Tlaxcala.
Doug (28:05):
Yeah.
Fernando (28:06):
Yeah, the mole that we have in the menu I'm going to
be 100% honest is something thatI learned from my mom Perfect,
because, yeah, yeah, like when Iwas watching my mom cooking in
the in the kitchen of my houseoh, my god, she has so many
stuff in the table.
That is like what are you doing?
You, you know, like it lookslike a lab.
It's the best though.
Doug (28:27):
Yeah, it's, it's what we want, and I think I think the
amazing thing about the fairmontand floor two is that you're
providing this high end levelexperience, if that's what folks
want, but you also are bringingin some of these family
influences and some of your ownculture.
It's also what we love.
Yeah, yeah, yeah, yep, perfect,all right, chef, I am so
excited to see these dishes thatyou're cooking up, but if we
(28:49):
have folks listening out therethat want to find you and follow
you I know you're active onInstagram when can they find you
on Instagram?
Fernando (28:56):
Yeah, of course.
Please, if you, if you want tofollow my journey and everything
that is happening in therestaurant, please follow me on
Instagram.
I am on Instagram like chefunderscore Fernando underscore
PGH.
Doug (29:11):
All right, chef, underscore Fernando, underscore
PGH.
And if folks want to follow theFairmont, I believe that one is
at Fairmont Pittsburgh, exactly.
Fernando (29:21):
All right, Fairmont Pittsburgh and as well, I think
it's important to mention like afor to place the order for your
turkey is flr2pgh.
com.
Doug (29:32):
Flr2pghcom.
Fernando (29:33):
All right.
Doug (29:33):
Yeah, if they want to do that Thanksgiving meal ordered,
I love that, of course, allright.
Yeah, if they want to get thatThanksgiving meal ordered, I
love that, of course.
Okay, all right, chef, we arecoming towards the end of our
time today and I always have afinal question.
The name of the show is ThePittsburgh Dish.
What's one of the best dishesyou've eaten this past week?
Fernando (29:54):
Oh, that's a good question.
And look, I went to Miami, likethree weeks ago just to have a
meeting with one of my brothersand we went to one restaurant.
It's like a kind of Philippinerestaurant Filipino, exactly
Filipino restaurant.
Doug (30:14):
The best dish that I taste is the bread, the bread the
best dish that I taste is thebread, the bread, the bread.
It comes with smoked misobutter.
Smoked miso butter, oh my god.
And I think the bread infilipina.
Fernando (30:32):
is it pandesal?
Yeah, yeah, yeah, yeah.
So when they served the breadat the table, it was just an
amazing.
Oh, oh, my God, and it's bread,it's bread, it's just the best
thing.
Yeah, but it's really important, you know, because it's the
first thing that it comes to thetable.
Yes, so just imagine how wasthe experience.
Julie (30:47):
Oh, my God.
Fernando (30:48):
It was good, but if you ask me for the best dish, it
was the bread.
Doug (30:52):
I think it's the perfect answer.
Chef Fernando Canales, thanksso much for being on the
Pittsburgh Dish.
Fernando (31:00):
Thank you so much.
Like I said before, thank youso much for having me.
It was a pleasure to talk toyou.
Doug (31:06):
Up next.
We're always looking for a goodbreakfast spot and sometimes
you need to be reminded of someof the longtime favorites.
Julie Engelbrecht refreshes ourmemory.
Hey everybody, we're back againwith our friend Julie
Engelbrecht of Girl Eats Burgh.
Julie, I was wondering thisweek do you have a favorite
breakfast or daytime spot thatyou love to go to?
(31:29):
Maybe something that morepeople should know about?
Julie (31:32):
Yes, definitely, I would say Nancy's Revival.
Doug (31:36):
Oh yeah, over in Wilkinsburg.
Yes, I think I just heard theycelebrated being in business for
50 years, so they've gotsomething going right over there
.
Julie (31:44):
Yes, absolutely, 50 years is a huge accomplishment.
Doug (31:47):
Yeah, and do you often go for breakfast or for lunch?
Julie (31:50):
Breakfast.
Doug (31:51):
What's the breakfast that you love to get there?
Julie (31:53):
Country fried steak and it's smothered in their gravy
and side of eggs.
Everything Fried steak and it'ssmothered in their gravy and
side of eggs.
Everything's so good.
Doug (31:59):
Oh my gosh, that sounds so delicious.
Is there anything else thatyou've tried or others have
tried when you're with them?
Julie (32:05):
Just any of their breakfast items.
Everything is so good.
I mean the omelets breakfastsandwiches.
Doug (32:11):
Oh, I love a good breakfast sandwich, me too.
Julie (32:14):
Another thing I like about Nancy's is they use a lot
of local ingredients, everythingfrom like local farmers.
They use Mancini, bread, milkfrom you know local farms, so
they really keep everything inPittsburgh.
So I really like that.
Doug (32:28):
Oh, that like holds a special place in my heart as
well.
Julie (32:31):
Me too.
Doug (32:32):
That's Nancy's Revival and it's over in Wilkinsburg.
They're a breakfast andlunchtime spot.
They're usually open till about2 pm.
Julie (32:39):
Yes.
Doug (32:40):
Julie thanks again for being on the Pittsburgh Dish.
Julie (32:42):
Thanks for having me, Doug.
Doug (32:44):
You can follow Julie Engelbrecht on Instagram.
At girleatsburg, I recently satdown with business partners
Julian Figueredi and HongqingChung as they launch Healthy
Heartbeats, a new food productthat we'll be talking about on
an upcoming episode.
Food has played a big role inboth of their families, and
(33:05):
Julian tells us about the dishthat won over his picky eating
as a child.
Hey, everybody, we're back withJulian Figueredi of Healthy
Heartbeats.
Julian, last time we talked,you were telling me that your
family owns an Italianrestaurant down in Wheeling, so
I was wondering do you have afamily recipe that you could
share with us today?
Julian (33:26):
Yes.
So there's a running joke in myfamily because it's been my
favorite food basically my wholelife, and when I was a super
picky kid, somehow I actuallyate this too.
So my dad's version of linguineand clams is like in a red
sauce.
And you know, after I got tocollege and started cooking, I
started making this all the time, and so my brother loves to be
(33:48):
like do you know how to cookanything else, or is that it so
like whenever I make that forlike a guy's night and whatnot,
everybody's like, oh nice.
It's a hit Because I have workedon this recipe for so long and
got it down to a science.
Doug (34:07):
Can you break it down for us, just a couple of like the
key ingredients or moves thatyou do to make this like over
the top.
Julian (34:13):
Yes, to make sure that I don't upset my father, uh, and
give away all of the recipe, ofcourse, um no, you could
literally have the whole recipewritten down and everything and
it's not going to turn out thesame.
So it's totally fine to sharethings at least that's my
opinion.
So it's a super simple dish.
There's like seven or eightingredients.
You start off with, uh, tomatopaste in a bunch of olive oil
(34:37):
preferably a wok is really nice.
Oh, wow, yeah.
And then you just have that aslow as possible, add some black
pepper to that tomato paste andjust let that go for a long time
.
Doug (34:46):
You get it a little darkened, right.
Julian (34:49):
Yeah, the olive oil turns this nice red color and
everything and that's reallynice.
So that's going to be the baseof the sauce later.
Then on the other side, youjust uh dice up a bunch of
garlic and have that really lowheat uh in some olive oil and
then, once you're ready to startthings, you throw uh.
Doug (35:09):
we just use canned clams yes, because of the convenience,
how easy it is.
Do you use the juice too, or doyou?
Yes, you do definitely use thejuice.
It helps build the sauce.
Julian (35:18):
Yes, okay, absolutely.
And if, uh, depending on thebrand of clams, you could also
buy like a jar of uh, the clamjuice I've seen that once you're
ready it, things are going tohappen pretty quick after that.
Doug (35:31):
Uh, you should have your pasta going already, uh because
we don't really cook the clams,like you're throwing the clams
in when the sauce is near done.
Julian (35:38):
Yeah, they're.
They're like cooked, and youdon't need to take them too far,
cause then they'll get toochewy.
So you're really just heatingit up and you throw all that
together.
I like two or three of thosecans per pound of pasta, okay,
which also equates to like onelittle six ounce can of tomato
(36:00):
paste I got you Hunts tomatopaste is what we always use Okay
.
So then you throw the clams inlemon, a lot of lemon, and
parsley, okay.
Doug (36:11):
Are you squeezing the lemon over top ahead of time or
do you serve it with slices oflemon for people to do it?
Julian (36:17):
Both Okay.
So you squeeze a bunch of lemonjuice into that clam mixture
and then you know not too early,because uh, the parsley will
wilt and whatnot and change, sotowards the end you throw that
in.
You really just heat that upand then that is ready to go.
Once your pasta is ready thethe way I like to do it, because
(36:40):
you know to mix that tomatopaste I pour the majority of
that liquid into the wok withthe tomato paste and olive oil.
That way you could mix that upand turn it into more of a sauce
.
Now you throw all your noodlesin there, mix that up.
Doug (36:55):
Marry it all together.
Julian (36:56):
You have a good mix.
Yes, noodles in there, mix thatup, you marry it all together.
You have a good mix.
Yeah, side note, my dad used tonot do it exactly like that and
then serve himself last and getall the best bits from the
bottom.
Uh, way to go, dad.
Uh, that was always reallyfunny.
That is a pro tip from dad.
Yeah, pro tip from dad.
If you want the best, go forthe bottom, go for the bottom.
Uh, so then that way you haveall your clams left in that
(37:17):
other pot to like top it with,and then you throw like a bit of
parsley and cheese on top.
Doug (37:24):
Beautiful presentation here.
Julian (37:26):
Yeah.
Doug (37:26):
Presentation matters, julian.
It sounds delicious, so clamsin a red sauce with linguine.
Julian (37:32):
Yep, love it.
Yeah, a little extra lemon andsome good Parmesan at the end.
Yeah, oh man, my mouth is yeah,oh man my mouth is watering.
Doug (37:41):
Julian, thanks so much for being on The Pittsburgh Dish.
Julian (37:44):
Thank you, Doug, appreciate you.
Doug (37:46):
You can find out more about Julian and Hong Ching's
food ventures on Instagram attheir handle.
Healthy underscore, heartbeetsand beets is spelled B-E-E-T-S.
That's our show for this week.
We'd like to thank all of ourguests and contributors, and to
Kevin Solecki of CarnegieAccordion Company for providing
(38:07):
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
How is the Fairmont Pittsburghleveling up its restaurant and
other dining options?
Executive Chef Fernando Canalesdescribes his first year at the
property, craving country friedsteak and other hearty
breakfast options.
Julie Engelbrecht takes us toNancy's Revival.
(00:24):
Julie Engelbrecht takes us toNancy's revival.
And when a picky eater lovesthe family linguine and clam
sauce recipe, you know it's agood one.
All that ahead, stay tuned.
Thank you so much for comingover and for being on the show.
Would you introduce yourself toour listeners and what you have
(00:44):
going on right now in the worldof food?
Of course.
Fernando (00:48):
First of all, thank you for the invitation.
Thank you for having me.
It's a pleasure to be here.
Hello everyone, my name isFernando Canales.
I am the executive chef ofFairmont Pittsburgh.
Right now I'm working onFairmont Pittsburgh.
As you know, Floor 2 is therestaurant that we have in uh,
(01:10):
over there.
Uh, right now we are having aoh my God, so many things that
they're being happening.
You know, I mean, I just start,uh this year actually in
Fairmont, uh, January, so I havearound 10 months.
Yes, Just earlier this year,Exactly, yeah, but, uh,
something that you need to knowis like uh, it's not my first
time working for Fairmont.
It's my second time.
My first time it was in Mexico,like six, seven years ago.
Oh wow, so yeah, it was inFairmont, Mayacoa.
(01:33):
It's an amazing place.
Oh my God, it's an amazingplace.
I was working there about five,six years.
I worked for Fairmont indifferent restaurants over there
and then I moved toPennsylvania.
Pennsylvania is a really niceplace to live.
To be honest, I really lovePennsylvania.
So yeah, now that I'm juststarting in Fairmont, we have so
(01:53):
many changes since I started,you know.
I mean I changed obviously theFlr 2 menus.
We changed as well the spamenus.
We're going to talk about thatlater if you want, but right now
we are.
Actually we just introduced twodifferent new dishes to the
menu.
Those two new dishes areoctopus.
(02:15):
I love octopus.
I don't know if you like it.
Doug (02:17):
Oh, I like octopus if it's done well.
Fernando (02:21):
Oh, yeah, yeah, yeah, actually, yeah, to cook octopus
is not easy, right To be honest,it's not easy.
Right To be honest, it's noteasy.
I mean, some people they think,ah, it's octopus, you know, but
no, you need to have technique,you know.
Yeah, technique is not justabout, ah, yeah, just give me
the octopus.
No, no, no, we are having areally nice octopus on the menu.
I will say, like two weeks ago,we'll start with that dish and
(02:41):
also with the lamb rack of lamb.
Oh, my god, every single dish,I'm gonna tell you this, every
single dish that we have in themenu is because I love that.
I love that.
You know what I mean yeahbecause I don't.
I I mean, I'm sorry, but I nevergonna put in the menu something
that I don't like it, you know.
Because that's the point.
You know, like you need to feelthat kind of feeling like, okay
(03:01):
, if I like it, maybe you'regonna like it, maybe you're
going to like it, but I don'twant to put something like, oh,
I'm not sure about this.
You know what I mean.
I like to talk with the peopleand then say, okay, how was your
dinner?
What did you order?
What do you think about thefood?
And it's the perfect feedbackthat you receive because, like
that, you can.
Some people they say, oh, youshould have pork chops, because
(03:21):
actually I, I'm thinking to havepork chops, you know I like a
good pork chop oh my god and Idon't know.
You heard about this.
Uh, kurobuta pork chop.
Kurobuta is kind of uh, it'slike a Japanese pork.
Oh, oh, my god, it's amazing,it's amazing.
And even something uhinteresting about that pork is
like you can order that one.
(03:42):
Uh, with temperature.
So many people they say, oh,pork should be well done, right,
no not necessarily, notnecessarily I mean it really
depends what kind of pork areyou using?
you know what I mean like, forBe rkshire, or, uh, kurobuta.
Those kind of pork iscompletely different because
their, their, their feed iscompletely different.
You know, like they're wellraised, exactly.
(04:03):
So I was thinking about that.
So, yeah, I have so many ideas,but right now we are having
this menu.
But obviously I love Mexicancuisine because I mean, I am
from Mexico, but at the sametime, if you ask me what is my
favorite cuisine, I always gonnasay Asian.
Really, really, yeah, really,asian cuisine, I love it.
I have been working in somerestaurants like Chinese,
(04:26):
japanese, Korean barbecue.
Obviously, I love the Mexicancuisine, of course, but if I
need to pick between Mexican andAsian to do a menu, I'm going
to pick Asian.
That's so interesting, really,really, really.
Another thing I love to makesushi, but I don't like to eat
sushi, but you like making it.
Another thing I love to makesushi, but I don't like to eat
sushi, but you like making it,of course.
Why is this?
(04:47):
Actually, we just had a weddingtwo weeks ago and they require
sushi, you know.
And he's like yeah, of course Ican do it.
I love the process.
There is so many steps.
You know All of the techniqueinvolved.
Doug (05:02):
Exactly, it's artistry.
Fernando (05:05):
Exactly, it's really nice and and looks nice on the
plate.
So I love that.
But if you invite me to eatsushi, I'm going to say, oh, I
have things to do, you know.
You know what I mean.
No, I don't really like sushi,but I love to make it.
I'm sure you're not the onlychef that enjoys making
something but it's not theirfavorite thing to eat Exactly,
(05:27):
but they're good at doing it, ofcourse.
Yes, yeah, yeah.
So yeah, we have this menuright now in floor two, and we
are having so many thingshappening right now, especially
because the winter season iscoming, so it's the most special
environment season that we'regoing to have in the restaurant,
so in the hotel as well.
Doug (05:46):
And chef, are you in charge of not only floor two,
but there's a spa menu, right,of course?
And then what about?
Like all of the other events Doyou play a hand in?
Like weddings, of course, yeah.
Fernando (05:59):
We have this spa menu and I really want to talk about
that because not so many peopleknow about that.
And we have this spa menu thatI really want to talk about that
because not so many peopleknows about that.
And we have this spa menu thatI just created like a couple
months ago.
But this spa menu I have morehealthy options, you know okay
for example, I have one pastathat is 100% vegan, 100% dairy,
100% gluten-free, plant-basedfettuccine is the name of that
(06:22):
dish.
So, it's a pasta made withspinach, so this plant-based
fettuccine we use marinara sauce, homemade.
We made also meatballs, veganmeatballs.
So oh my God, it's really good.
And also we have like a I likethis kind of concept like a
bento box.
Doug (06:43):
Oh yes, a bento box, exactly.
Fernando (06:44):
We have bento boxes on the spa, we have salmon, we
have pita pocket.
Pita pocket with like a chickbeans salad.
Doug (06:53):
Like a chickpea salad.
Julian (06:54):
Exactly yeah.
Fernando (06:55):
It's really good as well.
So in do you know somethingelse?
We have pizza in the spa.
Doug (07:00):
I would not guess pizza would be on the spa menu, this
pizza is cauliflower pizza crustso it's a hundred percent
gluten-free.
Fernando (07:08):
So sometimes, obviously, when you go to the
spa, you don't want to orderpizza.
It's like, okay, I want a salad, you know something like that.
But we have this pizza.
That, oh my God, it's reallygood.
It's crunchy, it's crispy, andwe uh, we use this kind of uh,
fresh mozzarella and uh, tomatosauce.
Homemade tomato sauce andcherry tomatoes is really good
(07:30):
one as well.
Doug (07:30):
And so, just to back up for a moment, this is a brand
new menu.
If I'm going to floor two, I'mnot seeing this menu because
this is exclusive to the spa.
Exactly, I'm going.
I'm having a treatment, or aday of it.
I'm going to see this specialmenu that I can choose these
items from.
Fernando (07:47):
Exactly, love that, yeah yeah, we have fresh juices
every day.
For one of them, I want to tellyou this this is a green juice.
We choose spirulina.
I don't know if you've heardabout that.
Doug (07:58):
Oh, spirulina, is that?
Fernando (07:59):
seaweed Exactly Okay.
It Seaweed Exactly Okay.
It's a healthy seaweed becauseit has a lot of benefits.
It's healthy, but at the sametime you have something else,
you know.
Yeah, it's good that one aswell.
Doug (08:09):
I love it.
So, Fernando, tell us aboutmaybe one or two more dishes
that you've just put on the menuat floor two.
Fernando (08:16):
Of course, I really want to talk about this.
Actually, this dish is one ofthe best sellers on the menu.
Okay, and it's filet mignonwith mole.
Do you know mole?
Doug (08:27):
This is a funny story.
I have made mole from scratchonce, oh really, and it took
like three hours.
So I don't know if I'll ever doit again, but I'm sure you are
making it from scratch.
Of course it's very complex.
Fernando (08:38):
Yeah, yeah, oh, my God , I mean for you, take you three
hours, for me, take me likearound five and six hours,
really Wow.
Julian (08:46):
Really, really really.
Fernando (08:47):
You need to know this.
In Mexico we have differentkind of mole, not just one.
Doug (08:51):
Right right.
Fernando (08:52):
We have black mole, yellow, brown, different kind of
moles.
Okay so, but one of the mainingredients on the mole that I'm
using right now is animalcrackers.
Doug (09:05):
What Really, oh?
Does it thicken it or give it athin flavor?
I mean it helps for thethickness and as well the flavor
.
Fernando (09:15):
Okay, the flavor is really good, did you?
Doug (09:17):
taste it.
I have not tasted the mole thatyou're serving up.
I've had the one that I madehad a little chocolate in it,
okay.
Many, many peppers like ceciaand guajillo.
Yeah, yeah, of course.
Fernando (09:29):
Our mole that we have in the menu.
It has around 28 to 30ingredients.
My goodness.
Doug (09:35):
Really yeah.
Fernando (09:36):
We use different kind of dried chiles.
As you said, we use theseanimal crackers.
That is the most importantthing in remole, most important
thing.
Really, trust me, animalcrackers, that is the most
important thing, really trust me, because actually, if you taste
those animal crackers before,try to taste it deep fry, deep
fry the animal crackers in yourpan, leave it in the plate like
(09:58):
two minutes, and then it's goingto be really crispy and the
flavor is completely different.
Yeah, so we use that one on thefilet mignon.
So we serve that dish, thefilet mignon.
It comes with mashed potato,with mole sauce, and we use a
flavorful butter that is madewith different kind of herbs and
(10:18):
anchovies.
Yes, and all that stuffcombined.
Oh my God, what a combination.
Oh my God, it's just amazing.
Doug (10:24):
Oh my God, what a combination.
Oh my God, it's just amazingyeah.
Fernando (10:25):
It's just amazing dish .
The people love it and so manypeople they ask, hey, where is
the chef?
I need to talk to him about theMole.
I never tasted this Mollybefore, you know.
I mean I I never going to sayhe's the best, but it's really
good Well this is something thatI am going to make at home.
Doug (10:40):
I am going to go visit you to have that dish.
I much rather go out and havethat experience of something
that I'm never going to create.
Yeah, that's true, bravo.
Yeah, it's good that one Allright.
So we talked about the octopus,the rack of lamb, the mole on
(11:01):
the filet.
I did have another question Areyou still serving up dishes
more family style or individual?
When folks come to floor twofor dinner, are they sharing?
I recall there used to be awhole chicken on the menu.
I don't know if you're stilldoing that Exactly.
Fernando (11:16):
Actually our menu is.
I will say it's a combinationof both.
For example, if you order, wehave Halibut on the menu.
The.
Halibut is a small portion, it'sjust for you, obviously but we
have this part of the menu thatsays to share, so we have this
whole chicken.
Oh, actually, you need to knowsomething else about this.
(11:37):
I think in every single dish Ihave something to say.
You know like for example, inthis whole chicken, this whole
chicken, it comes from a farmclose to here.
The name of the farm isFootprints Farm Footprints Farm.
Doug (11:52):
Yeah, you know that farm.
Actually other guests havetalked about Footprints.
Oh, really on our show.
Yeah, oh yeah, yeah.
Fernando (11:58):
So yeah, we have a rotisserie in the kitchen, so
we're we use, uh, that, uhrotisserie like for the chicken,
like about two hours, oh my, toget that crispy skin.
Yes, but slow roasted deliciousvery juicy inside is out because
we brine the chicken one daybefore.
It's really important that thestep so and we serve that
(12:18):
chicken with mashed potato andsome broccolini and chicken jus.
Obviously it's really good thatone, and as well as well.
If you are going to judgeyourself or with your partner
and you said, oh, I think it'stoo much one chicken, we serve
half as well, oh, you will.
Doug (12:32):
Yeah, of course.
Oh, that's good to know.
Of course, yeah, we serve halfas well.
Fernando (12:35):
So it's good.
It's good and the people lovethat one as well of my dinner
sometimes.
Doug (12:46):
Oh yes, okay.
Well, you sparked a couple ofthoughts that I wanted to chime
in about.
Number one the kitchen isbeautiful and I love that you
can actually look in and seewhat's happening on floor two,
as well as the bar just gorgeous.
But the other thing that yousparked was talking about
Footprints Farm.
I wanted to know are there someother local farms or purveyors
that you're working with?
Fernando (13:04):
Yeah, actually we have this on the menu.
We have charcuterie board, youknow, because I mean it's
important to have charcuterieboard for the bar and for the
restaurant because some peoplethey just come to have a drink,
you know like, and yeah,charcuterie board is perfect.
Doug (13:18):
Everyone loves charcuterie board.
Fernando (13:21):
Everybody loves charcuterie board, so that's why
we have that charcuterie board.
So that's why we have that, uh,charcuterie board on the menu
and, uh, all the cheeses that weare using for that charcuterie
board, they're coming from alocal region.
Oh, that's perfect.
Yep, hello, this is ChefFernando Canales from Fairmont,
pittsburgh, and you arelistening to the Pittsburgh Dish
.
Doug (13:41):
So, chef you alluded to this earlier that you moved to
Pittsburgh recently.
You're liking the area, yourfamily's here, but I would like
to know a little bit more aboutyou, and where did you grow up?
Fernando (13:52):
Okay, I am from Mexico , like I told you before.
Yes, so I started working overthere.
I mean, I study over there inPuebla.
I don't know if you heard aboutthe city of Puebla.
It's really close to.
Mexico City.
So I started to work over thereafter I finished my bachelor
degree and then I moved to Playadel Carmen.
(14:12):
Playa del Carmen is an amazingcity.
It's like a tourist city.
You know it's close to Cancun.
So many people they know aboutCancun, but not some of them
they know about Playa del Carmen, you know.
Doug (14:24):
It's like it's a little less discovered, but probably
better, oh my.
Fernando (14:27):
God, Actually, I was about to tell you this Playa del
Carmen is an amazing city andit's not too crowded like Cancun
, you know.
So yeah, I was working in Playadel Carmen for different kind
of resorts and one of them isBarcelona Barcelona Group.
I started there and then Imoved to Grand Bellas.
Grand Bellas is a big, hugegroup talking about hospitality
(14:51):
in Mexico and then I moved toFurman.
I moved to Furman, I worked forthem around, like I told you,
five, six years, something likethat, and then I decided to move
to Pennsylvania.
I mean, you know, I mean I Iwas working in Fairmont,
Mayakoba, and the view of therestaurant that I was working,
it's just an amazing view infront of the beach, I would say
(15:12):
in front of the beach on thegolf side right yeah.
Doug (15:15):
Mexico is in front of you.
Fernando (15:16):
Exactly so.
We have fresh seafood all thetime, so it's good.
But even when you are in thebest place you get.
You know, I mean, sometimes youneed different things.
You needed to grow.
Exactly, and it's like, okay,let's try USA.
So that's why I come toPennsylvania and I start to work
(15:36):
in the Macaulay.
Doug (15:37):
The.
Fernando (15:37):
Macaulay is an amazing place to work.
I work over there about threeand a half years I was working
in different restaurants overthere and then I moved to oh,
actually I moved to Hawaii for acouple months to work like a
private chef.
Doug (15:53):
Oh, wow, hawaii is not bad .
Fernando (15:56):
No, it's really good.
It's really good.
I was there, like I said, justfor a couple months.
I work for one family that theyrequire different things, you
know, like snacks, breakfast,dinner and those kind of things.
But it's amazing because youneed to make your groceries and
everything.
So I was working over there andI really enjoy it.
I work in two different islandsbig island as well, maui.
(16:21):
I have a quick question.
Doug (16:22):
Did you bring your family along with you, or are you
married yet at this point?
Yeah, yeah.
Fernando (16:26):
I have my family with me.
I have two kids that they're-.
Doug (16:30):
In Hawaii.
I mean oh, no, no, no.
When I was there.
Fernando (16:33):
I was by myself, you were by yourself.
Yeah because I was there andthere is a lot of work to do and
I don't want them just being inmy house waiting for me.
You know, like no, no, no.
I don't want that.
And even for me, being honestfor me was better because at the
same time, I need to refocus onmy work.
(16:55):
You know what?
I mean I don't need to worryabout like, oh my God, it's late
and I need to go to my house.
You know those kinds of things.
You were honing your skills.
Doug (17:01):
Exactly, this was really a learning experience for you it
was a really learning experience.
Fernando (17:04):
So that's why it's like, okay, I need to do this by
myself.
Doug (17:11):
And I did it and it was great.
It was great Now the States.
You also had a choice betweenBoston or Pittsburgh, and it was
the family Exactly.
It really helped make thechoice.
Fernando (17:20):
Actually, yeah, I received a job offer from Boston
.
But they told me I mean theinterviews, everything was well
and everything, you know all theprocess.
But at some point they say oh,you know that this is just
opportunity for single people,right?
And I say oh, what do you mean?
No, no, no.
I mean you cannot bring yourfamily with you and it's like no
(17:41):
, I'm really sorry, I cannot doit.
Because you know one of themotors of my life is my family.
You know, like of course I mean, I love my job, it's my passion
, I really love my job, but ofcourse, you know, my family is
first all the time.
Doug (17:54):
Speaking of family, I do want to take a step back as well
.
When did you start cooking, orwho cooked for you growing up?
Like, where did this passioneven start?
Fernando (18:03):
Actually, this is a really good question, thank you.
To be honest, I remember reallywell when I was nine years old.
I love when I was watching mymom cooking in the kitchen, you
know.
And it's like she loves to makechile rellenos, poblano peppers
.
Yes, they're not spicy,especially for me they're not
(18:25):
spicy, so chile rellenos.
But the point is like when Iwas watching at her, she enjoyed
what she was doing, you know.
Doug (18:33):
She was happy cooking.
Fernando (18:34):
She was really happy cooking.
So at nine years old I askedher can I help you?
And she said yeah, of course Imean if you want, help me.
So I started to help her and Ireally love it.
You fell in love.
Oh my God.
He's like oh my God, I thinkthis is what I would like to do.
Doug (18:50):
So, yeah, it's so rare I just want to chime in.
Fernando (18:53):
So many kids don't know what they want you were one
of the rare people that knewwhat you wanted to do Trust me,
I'm going to tell you this.
Another interesting thing thatit happens to me when I went to
the high school, because youknow you have those kinds of
classes that they say, oh fortomorrow.
Everyone needs to talk in frontof everyone.
What are you going to do inyour future?
Doug (19:14):
Yes, career choices.
Fernando (19:23):
Exactly Career choices , those kinds of things, future,
you know, like career choices,exactly career choices, those
kind of things.
And like, okay, so the next day, when I, when I came to the
school and it's my turn, I meanbefore me so many people they
say like, oh, I wanna, I wannabe a doctor, and if that's not
possible, I'm gonna be a dentist.
And that's not possible, I'mgonna be this.
You know, like I have differentchoices, sure.
And when I went there, in frontof my teacher, they say, okay,
fernando, tell us about you.
And I say, okay, I want to be achef.
And she said, okay, that's niceand really, really good career.
(19:46):
And what is your second option?
And I say, my second option isto be a chef.
And she was thinking that I was, you know, like.
I was just joking.
And she said no, no, I'mtalking serious.
And I say I'm talking seriousas well.
And she, she asked me whatabout if you cannot be a chef?
(20:07):
And I say to her I cannot findthe reason why I cannot be a
chef.
So you knew, yeah, I trust me,it's in my veins, you know.
Like, yeah, I love that.
I feel that passion for my work.
So I really enjoy to be in thekitchen, even when I'm stressed,
because, you know, sometimes,like a chef, hopefully it's 100%
cooking, but obviously it's not.
So sometimes you have things todo in your office, you know
those kind of You've got tomanage the experience.
(20:28):
You have to manage your team andeverything, and when I'm
stressed, I'm going to thekitchen to cook.
Doug (20:34):
That's me.
I cook to actually kind of zoneout and get de-stressed.
Fernando (20:38):
Oh, really, yeah, that's how I feel.
So now you understand me.
And even in my house, in myhouse, in my days off, I always
cook for my family.
I always trying to makebreakfast before work and I
always try to have food for myfamily in the fridge.
You know, like always like,okay, I need to go to buy this,
this and that, so, like that,they just need to reheat the
(21:00):
food.
Doug (21:02):
I love that.
So is anyone ever cooking foryou at home?
Fernando (21:05):
Not really and, to be honest, I don't eat it.
Doug (21:11):
All right.
So another question when youhave a day off, what's a dish or
two that you like to cook?
Fernando (21:15):
I mean right now is like um, my favorite dish to
cook always is simple steak.
Ah, steak, I love steak.
I love steak with asparagus,steak with fries, steak with
salad, but always steak, youknow what I mean always, it can
be steak with whatever whatever,but always steak but of course
I love to make a soup, I meanlike a seafood soup, you know
(21:38):
those kinds of things.
I love to make chilaquiles formy breakfast, chilaquiles, you
know chilaquiles, one of myfavorites oh yeah, chilaquiles.
And I love spicy.
You know I cannot eat anythingwithout chili without sauce.
Doug (21:51):
I was going to ask what your level of spice is.
Are you a spicy guy?
Fernando (21:54):
Okay, I'm going to tell you this In Fairmont, I
always order habaneros, okay.
Doug (22:00):
Habaneros.
Fernando (22:06):
And the habaneros are my snack, you know like really.
What Really You're literallyeating them raw.
Of course, Even sometimes thecooks is like what are you doing
, chef?
I went to the walk in cooler, Itook habanero and I bite the
habanero and even if I'm havingscrambled eggs, you know, for
breakfast needs to be habanero,at some point you cannot feel.
(22:26):
I mean you feel the flavor.
Doug (22:27):
It's more about the flavor , exactly.
Fernando (22:28):
You feel the flavor but you don't feel that it's
spicy.
Oh interesting, sometimes thehabanero is really spicy.
Yeah, most of them, they'rejust good.
Doug (22:40):
They're just good.
Yeah, I love habanero.
I really appreciate that story.
Well, that actually gets methinking and I'll bring us back
to the restaurants, Floor 2specifically, I would love to
know in the next couple weeks ormonths, since you said we're
getting into like the holidays,are there any special things
happening, anything coming onthe menu?
Fernando (22:59):
So we're going to have Thanksgiving brunch, and with
different kind of dishes,obviously, but as well, if you
don't have time to go for thebrunch because you have more
things to do, we're going tohave turkey to go, turkey to go,
turkey to go.
So that's good because we canbuild whatever that you need.
We're going to have twodifferent sizes of turkey 10
(23:19):
pounds and 20 pounds.
So we're going to build yourpackage like a, for example oh
okay, I want my turkey, but Ineed mashed potato, I need sweet
potato, I need green beans, Ineed salad.
We're going to have soups, thesauces for the turkey.
So we're going to give youeverything.
Doug (23:36):
Perfect.
Fernando (23:36):
Everything set just for you to go to your house and
enjoy, so you can customize this.
Doug (23:41):
You can just get the turkey, of course, or you could
add these other things on too.
Fernando (23:44):
Exactly, yeah, you can customize whatever that you
want, that's something thatwe're going to have on Furman
and as well on Saturday 23,.
We're going to have the light upnight, oh this is light up
night in November, downtownExactly yeah yeah, and we are
really excited because this yearwe are going to feature a
(24:04):
special dish on the menu,because we have a collaboration
with Make-A-Wish.
This Saturday I'm going to cookwith the kid and it surprised
me because he loves seafood andnot so many kids.
They like seafood, you knowlike.
But he said oh, I love crabcakes.
So you're like oh, I love it aswell.
So, like, oh guy, oh, okay,let's do it.
(24:25):
So we're going to create a, acrab cake sandwich.
We're going to create a dishwith this kid on Saturday and
after that we're going to putthat dish on the menu.
That dish is going to be on themenu, so it's going to be his
creation.
You know what I mean.
I'm going to help him.
I'm going to be his helper.
He's going to be the chef.
Doug (24:45):
And he's going to be on the menu Exactly.
Yeah, that's good yeah 10% ofthe sales.
Fernando (24:51):
They're going to be back to the Make-A-Wish, Back to
the Make-A-Wish.
Doug (24:55):
So just to recap, you're doing a Make-A-Wish and you guys
are going to create a crab cake.
It's going to be on the menufor the next couple of months
and if folks order it, 10% ofthe proceeds go back to
Make-A-Wish Exactly.
Fernando (25:06):
Love it.
Yeah, yeah.
So another thing that I wouldlike to mention for this
oncoming season is like we'regonna have on thanksgiving
brunch, but as well forchristmas, on december 22nd,
we're going to have a brunchwith uh santa claus.
So we're going to havedifferent.
Obviously, we're going to havea different kind of uh dishes,
(25:26):
more like a breakfast and lunchyou know, like you can find.
If you want to eggs, you canhave eggs in, but if you want,
maybe, salmon, you can findsomething okay.
So, yeah, we're going to havethat.
And uh, as well we're going tohave that, and as well we're
going to have a cookie table.
Doug (25:40):
We love that.
Yeah, for the kids.
Fernando (25:43):
It's really important to have the kids happy and we're
going to have, as well, twodifferent cocktail classes.
Yeah, we have a really reallygood bartenders on property and
they're really happy to makethose cocktail classes on
december as well.
You need to visit eventbrite.
com, okay so right yeah and youcan find the schedule for the
(26:05):
classes and everything, theprices and everything.
So it's going to be really goodand, as well, you're going to
enjoy your cocktail and, themost important thing, you're
going to learn how to do thecocktail chef Fernando, you are
packing this first year full ofstuff.
Doug (26:19):
I usually ask if you have any other goals or things you
want to achieve coming up.
Is there anything we haven'tmentioned?
Fernando (26:26):
Of course Of course, yeah, yeah, of course.
I mean this is, this is justfor this year, but of course,
the next year we're going tochange the menu again, because
we always like to renovate you,you know, like I don't like to
have the menus for one year orsomething like that.
No, we always need to createdifferent things.
But and like I told you at thebeginning of this conversation,
I like to talk with the guestsbecause sometimes you get the
(26:48):
best feedback.
You know what I mean.
Like, for example, some guestslike oh, I like black cod.
So sometimes like, oh, okay,maybe I can create a dish with
black cod.
You know, like it's really,it's really important to to
listen to the guests.
So, in order to to improve, ofcourse, and in order to get a
better, better options for them,yeah, so, for example, right
(27:10):
now we have the brunch onsaturdays and sundays on floor
two, as you know.
So, but we're gonna create adifferent menu for that for that
brunch.
Doug (27:18):
Renovate the brunch menu, reinvigorate the brunch menu,
exactly yeah yeah, yeah, Becauseright now it's really good.
Fernando (27:24):
If I don't know, you taste before shashuka.
Doug (27:26):
Oh yes, shashuka, we have shashuka for the weekends.
Fernando (27:29):
It's an amazing one, but I think we need more dishes.
You know menu, so I want towork on that.
Doug (27:35):
I'm going to chime in with my own suggestion.
I would love to have a chef'stasting menu and whether that's
like Mexico city or when you goback to this, all of these
things that you love with theAsian cuisine, like I think
people want to know what you'rebringing into the restaurant as
well.
Fernando (27:50):
Exactly, I completely, I completely agree with you and
, like I said, uh, we're goingto have so many things happening
next year, so, yeah, please, uhplease, I'll fill out my
comment card.
Doug (28:00):
Yeah, is there a cuisine of like Tlaxcala that you can
bring in?
Fernando (28:03):
Actually, the mole is coming from Tlaxcala.
Doug (28:05):
Yeah.
Fernando (28:06):
Yeah, the mole that we have in the menu I'm going to
be 100% honest is something thatI learned from my mom Perfect,
because, yeah, yeah, like when Iwas watching my mom cooking in
the in the kitchen of my houseoh, my god, she has so many
stuff in the table.
That is like what are you doing?
You, you know, like it lookslike a lab.
It's the best though.
Doug (28:27):
Yeah, it's, it's what we want, and I think I think the
amazing thing about the fairmontand floor two is that you're
providing this high end levelexperience, if that's what folks
want, but you also are bringingin some of these family
influences and some of your ownculture.
It's also what we love.
Yeah, yeah, yeah, yep, perfect,all right, chef, I am so
excited to see these dishes thatyou're cooking up, but if we
(28:49):
have folks listening out therethat want to find you and follow
you I know you're active onInstagram when can they find you
on Instagram?
Fernando (28:56):
Yeah, of course.
Please, if you, if you want tofollow my journey and everything
that is happening in therestaurant, please follow me on
Instagram.
I am on Instagram like chefunderscore Fernando underscore
PGH.
Doug (29:11):
All right, chef, underscore Fernando, underscore
PGH.
And if folks want to follow theFairmont, I believe that one is
at Fairmont Pittsburgh, exactly.
Fernando (29:21):
All right, Fairmont Pittsburgh and as well, I think
it's important to mention like afor to place the order for your
turkey is flr2pgh.
com.
Doug (29:32):
Flr2pghcom.
Fernando (29:33):
All right.
Doug (29:33):
Yeah, if they want to do that Thanksgiving meal ordered,
I love that, of course, allright.
Yeah, if they want to get thatThanksgiving meal ordered, I
love that, of course.
Okay, all right, chef, we arecoming towards the end of our
time today and I always have afinal question.
The name of the show is ThePittsburgh Dish.
What's one of the best dishesyou've eaten this past week?
Fernando (29:54):
Oh, that's a good question.
And look, I went to Miami, likethree weeks ago just to have a
meeting with one of my brothersand we went to one restaurant.
It's like a kind of Philippinerestaurant Filipino, exactly
Filipino restaurant.
Doug (30:14):
The best dish that I taste is the bread, the bread the
best dish that I taste is thebread, the bread, the bread.
It comes with smoked misobutter.
Smoked miso butter, oh my god.
And I think the bread infilipina.
Fernando (30:32):
is it pandesal?
Yeah, yeah, yeah, yeah.
So when they served the breadat the table, it was just an
amazing.
Oh, oh, my God, and it's bread,it's bread, it's just the best
thing.
Yeah, but it's really important, you know, because it's the
first thing that it comes to thetable.
Yes, so just imagine how wasthe experience.
Julie (30:47):
Oh, my God.
Fernando (30:48):
It was good, but if you ask me for the best dish, it
was the bread.
Doug (30:52):
I think it's the perfect answer.
Chef Fernando Canales, thanksso much for being on the
Pittsburgh Dish.
Fernando (31:00):
Thank you so much.
Like I said before, thank youso much for having me.
It was a pleasure to talk toyou.
Doug (31:06):
Up next.
We're always looking for a goodbreakfast spot and sometimes
you need to be reminded of someof the longtime favorites.
Julie Engelbrecht refreshes ourmemory.
Hey everybody, we're back againwith our friend Julie
Engelbrecht of Girl Eats Burgh.
Julie, I was wondering thisweek do you have a favorite
breakfast or daytime spot thatyou love to go to?
(31:29):
Maybe something that morepeople should know about?
Julie (31:32):
Yes, definitely, I would say Nancy's Revival.
Doug (31:36):
Oh yeah, over in Wilkinsburg.
Yes, I think I just heard theycelebrated being in business for
50 years, so they've gotsomething going right over there
.
Julie (31:44):
Yes, absolutely, 50 years is a huge accomplishment.
Doug (31:47):
Yeah, and do you often go for breakfast or for lunch?
Julie (31:50):
Breakfast.
Doug (31:51):
What's the breakfast that you love to get there?
Julie (31:53):
Country fried steak and it's smothered in their gravy
and side of eggs.
Everything Fried steak and it'ssmothered in their gravy and
side of eggs.
Everything's so good.
Doug (31:59):
Oh my gosh, that sounds so delicious.
Is there anything else thatyou've tried or others have
tried when you're with them?
Julie (32:05):
Just any of their breakfast items.
Everything is so good.
I mean the omelets breakfastsandwiches.
Doug (32:11):
Oh, I love a good breakfast sandwich, me too.
Julie (32:14):
Another thing I like about Nancy's is they use a lot
of local ingredients, everythingfrom like local farmers.
They use Mancini, bread, milkfrom you know local farms, so
they really keep everything inPittsburgh.
So I really like that.
Doug (32:28):
Oh, that like holds a special place in my heart as
well.
Julie (32:31):
Me too.
Doug (32:32):
That's Nancy's Revival and it's over in Wilkinsburg.
They're a breakfast andlunchtime spot.
They're usually open till about2 pm.
Julie (32:39):
Yes.
Doug (32:40):
Julie thanks again for being on the Pittsburgh Dish.
Julie (32:42):
Thanks for having me, Doug.
Doug (32:44):
You can follow Julie Engelbrecht on Instagram.
At girleatsburg, I recently satdown with business partners
Julian Figueredi and HongqingChung as they launch Healthy
Heartbeats, a new food productthat we'll be talking about on
an upcoming episode.
Food has played a big role inboth of their families, and
(33:05):
Julian tells us about the dishthat won over his picky eating
as a child.
Hey, everybody, we're back withJulian Figueredi of Healthy
Heartbeats.
Julian, last time we talked,you were telling me that your
family owns an Italianrestaurant down in Wheeling, so
I was wondering do you have afamily recipe that you could
share with us today?
Julian (33:26):
Yes.
So there's a running joke in myfamily because it's been my
favorite food basically my wholelife, and when I was a super
picky kid, somehow I actuallyate this too.
So my dad's version of linguineand clams is like in a red
sauce.
And you know, after I got tocollege and started cooking, I
started making this all the time, and so my brother loves to be
(33:48):
like do you know how to cookanything else, or is that it so
like whenever I make that forlike a guy's night and whatnot,
everybody's like, oh nice.
It's a hit Because I have workedon this recipe for so long and
got it down to a science.
Doug (34:07):
Can you break it down for us, just a couple of like the
key ingredients or moves thatyou do to make this like over
the top.
Julian (34:13):
Yes, to make sure that I don't upset my father, uh, and
give away all of the recipe, ofcourse, um no, you could
literally have the whole recipewritten down and everything and
it's not going to turn out thesame.
So it's totally fine to sharethings at least that's my
opinion.
So it's a super simple dish.
There's like seven or eightingredients.
You start off with, uh, tomatopaste in a bunch of olive oil
(34:37):
preferably a wok is really nice.
Oh, wow, yeah.
And then you just have that aslow as possible, add some black
pepper to that tomato paste andjust let that go for a long time
.
Doug (34:46):
You get it a little darkened, right.
Julian (34:49):
Yeah, the olive oil turns this nice red color and
everything and that's reallynice.
So that's going to be the baseof the sauce later.
Then on the other side, youjust uh dice up a bunch of
garlic and have that really lowheat uh in some olive oil and
then, once you're ready to startthings, you throw uh.
Doug (35:09):
we just use canned clams yes, because of the convenience,
how easy it is.
Do you use the juice too, or doyou?
Yes, you do definitely use thejuice.
It helps build the sauce.
Julian (35:18):
Yes, okay, absolutely.
And if, uh, depending on thebrand of clams, you could also
buy like a jar of uh, the clamjuice I've seen that once you're
ready it, things are going tohappen pretty quick after that.
Doug (35:31):
Uh, you should have your pasta going already, uh because
we don't really cook the clams,like you're throwing the clams
in when the sauce is near done.
Julian (35:38):
Yeah, they're.
They're like cooked, and youdon't need to take them too far,
cause then they'll get toochewy.
So you're really just heatingit up and you throw all that
together.
I like two or three of thosecans per pound of pasta, okay,
which also equates to like onelittle six ounce can of tomato
(36:00):
paste I got you Hunts tomatopaste is what we always use Okay
.
So then you throw the clams inlemon, a lot of lemon, and
parsley, okay.
Doug (36:11):
Are you squeezing the lemon over top ahead of time or
do you serve it with slices oflemon for people to do it?
Julian (36:17):
Both Okay.
So you squeeze a bunch of lemonjuice into that clam mixture
and then you know not too early,because uh, the parsley will
wilt and whatnot and change, sotowards the end you throw that
in.
You really just heat that upand then that is ready to go.
Once your pasta is ready thethe way I like to do it, because
(36:40):
you know to mix that tomatopaste I pour the majority of
that liquid into the wok withthe tomato paste and olive oil.
That way you could mix that upand turn it into more of a sauce
.
Now you throw all your noodlesin there, mix that up.
Doug (36:55):
Marry it all together.
Julian (36:56):
You have a good mix.
Yes, noodles in there, mix thatup, you marry it all together.
You have a good mix.
Yeah, side note, my dad used tonot do it exactly like that and
then serve himself last and getall the best bits from the
bottom.
Uh, way to go, dad.
Uh, that was always reallyfunny.
That is a pro tip from dad.
Yeah, pro tip from dad.
If you want the best, go forthe bottom, go for the bottom.
Uh, so then that way you haveall your clams left in that
(37:17):
other pot to like top it with,and then you throw like a bit of
parsley and cheese on top.
Doug (37:24):
Beautiful presentation here.
Julian (37:26):
Yeah.
Doug (37:26):
Presentation matters, julian.
It sounds delicious, so clamsin a red sauce with linguine.
Julian (37:32):
Yep, love it.
Yeah, a little extra lemon andsome good Parmesan at the end.
Yeah, oh man, my mouth is yeah,oh man my mouth is watering.
Doug (37:41):
Julian, thanks so much for being on The Pittsburgh Dish.
Julian (37:44):
Thank you, Doug, appreciate you.
Doug (37:46):
You can find out more about Julian and Hong Ching's
food ventures on Instagram attheir handle.
Healthy underscore, heartbeetsand beets is spelled B-E-E-T-S.
That's our show for this week.
We'd like to thank all of ourguests and contributors, and to
Kevin Solecki of CarnegieAccordion Company for providing
(38:07):
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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