March 16, 2025 • 27 mins
What happens when foodie culture, engagements, modeling, and generations-old pierogi recipes collide? Our latest episode of The Pittsburgh Dish!
(01:09) Rebecca Hansborough @The_41_Chew reveals a surprising truth about why she abandoned her chef school dreams and opted for Instagram food content creation. "I think I would have hated being a restaurant owner," she confesses, highlighting the unseen challenges of the restaurant industry. Her genuine concern about recent restaurant closures shows how today's food influencers are becoming advocates for the industry they document.
(13:35) Then model and foodie Autumn Pawelec joins the conversation. Breaking stereotypes about models and food, Autumn embraces both worlds unapologetically. "If I want a dish of pasta, I'm going to eat the pasta," she declares, advocating for balance rather than deprivation. Her Polish-Italian heritage created "the best of both worlds" at holiday tables, informing her sophisticated palate and appreciation for diverse cuisines.
(25:16) Later in the show, Chef Jonathan Homer sharing his grandmother Sophie's cherished pierogi recipe, capturing how food traditions connect generations and preserve cultural heritage in Pittsburgh's diverse food landscape.
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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.
Is it better to be a foodieinstead of the restaurant owner?
And when does fashion and foodcome together?
This week is a specialspotlight episode on two of our
latest contributors.
Plus, would you like to getyour hands on Grandma's pierogi
(00:22):
recipe?
We sure would, and that'sexactly what we're getting from
Chef Jonathan Homer.
All that ahead, Stay tuned.
We want to thank Chip and KalePlant-Based Meals for being an
ongoing supporter of thePittsburgh Dish and we're
welcoming a new member, ChefAlekka Sweeney.
You too can become a monthlysupporter by visiting our
(00:44):
website at wwwpittsburghdishcomand just hit that support tab.
You can sign up for as littleas $3 a month and cancel anytime
.
And if you want to advertiseyour food-related business on
the show, use our get in touchform on the website or just DM
us on Instagram.
All right on to the show.
The website, or just DM us onInstagram.
(01:07):
All right on to the show.
First up is our friend RebeccaHansborough of the 4-1-Chew.
Let's do this.
Let's do some get-to-knowquestions.
Sure Would you introduceyourself to our listeners.
Rebecca (01:15):
Absolutely.
I am Becca Hansborough, alsoknown as the 4-1-Chew of your
Chewing Food.
Doug (01:20):
Yeah that's how.
Rebecca (01:21):
I love that that On Instagram.
Yeah, thank you.
I um I wanted it was.
It was an original thought,like I did come up with it on my
own, but there was an accountum that was similar, so I think
I ended up putting likeunderscores or something in my
name to try to like separate mefrom the other guy that had it,
and I don't even know if theystill use theirs.
Doug (01:44):
So if folks out there are interested in following you,
it's at the underscore four, oneunderscore two.
Yes, that's right, Absolutely.
Rebecca (01:53):
And when did you start that account, oh my God.
So I started, I think, um rightbefore the pandemic.
I think it was like 2018 or2017.
And the first place I was at Iwas at bar marco oh and um, I
was celebrating a friend's Ican't remember.
We were out for a friend'sdinner and um, I still, I still,
(02:14):
uh, we'll scroll back and seelike the very first photo and
it's very crappy, like it wasthe lighting I don't know if
you've ever been there, but thelighting in there is very like
stark, dim and aesthetically,and so I'm pretty sure I used
flash, which is like a.
Now that I'm like been doingthis for a little while, that's
kind of like a no go for goodphotos unless you really have to
(02:34):
.
But yeah, my friend was like weeat out a lot and like you're
always going out to eat, likewhy don't you just like start
documenting it?
And I was like who's going tocare about my photos of food?
that I eat, you know so, yeah,I've, I've garnered a very small
following, but, mostimportantly for me, I've made
(02:54):
some really great you knowrelationships, and before we
started recording, you know, Iwas throwing out names and you
were like, oh, I know that Iknow that person, and so, yeah,
I've just developed some reallygreat foodie relationships and
they've kind of developed intoactual friendships as well, and
so I think that's kind of why Icontinue to do it.
Yeah, for sure.
Doug (03:14):
I've found the same thing.
Yeah, what about food?
In your life, I mean, has foodalways been sort of like a thing
or an important thing?
Rebecca (03:23):
Yeah, so I work in public relations and marketing,
but when I was looking forschool opportunities, I actually
applied to Drexel Universityfor a chef program.
I wanted to cook, I wanted toopen up a restaurant and I got
waitlisted.
And so then I ended up going toanother school and taking a
different path which, honestly,now that I think about it, I
(03:46):
think I would have hated.
Being a restaurant owner.
I really especially just kind ofyou know being in this scene of
going to the restaurants andinteracting with, you know, with
some of the owners and you knowthe wait, the wait staff and
just everyone.
It's so stressful and I don'tthink people realize how
stressful it is stressful and Idon't think people realize how
(04:07):
stressful it is.
I really do think that you'rekind of like the under deserved,
uh, like servants of the world,because you know they are
providing a service, they'remaking sure that that we eat and
that we have food in ourbellies, um, but there's so much
more than that Like there'sthere's so much more um, just
the marketing alone, which is,you know, I have experience and
I can't imagine doing it.
So you know, this was like agood opportunity for me to still
(04:28):
have that love of food Rightand kind of compartmentalize
that with what I do.
You know Right Day to day andyou can promote other places
that you really love Absolutelyand.
I did go through like a homecook phase, mostly during the
pandemic pandemic, because Iwasn't eating out as much.
So I did start kind of postinguh meals that I cooked at home,
(04:49):
but not so much anymore now thatrestaurants are back open.
Doug (04:51):
Right, I feel like we're back.
Yeah, 2025, we're definitely.
I feel like we're definitelyback, fully back, yeah fully
back um.
Rebecca (04:58):
It has hurt my heart a bit to see an increase in
restaurant closures right um,and I I do think that's
something that you know.
I think me and a couple of otherpeople, um, who do this, you
know, as a hobby, are interestedin hearing from owners of like
what can we do to support?
Because I just feel likerecently, every time I opened
Instagram, there's anotherrestaurant announcing a closure
(05:20):
and it's just reallyheartbreaking, you know, as
someone and some of these arelike favorites you know of like,
oh my God, I love that place,sir, I never got a chance to try
that place, you know.
So that's definitely kind ofmaybe one of the downsides of it
, but, you know, hopefully thethings that we do can help
restaurants not close.
Doug (05:37):
Yeah.
Rebecca (05:45):
And kind of exactly, kind of shine a light on some of
these smaller mom and pops or,you know, some of these larger
places that need people in thedoor.
Doug (05:49):
I couldn't agree more.
I mean we're recording rightnow in the end of January and a
couple of my favorite placesthey had.
We had some very cold weatherin Pittsburgh and had pipes
freeze and they were closed fora whole weekend.
So I cannot wait to go back andvisit third space bakery, which
is open again.
Rebecca (06:03):
But they have some frozen pipes.
I'm like, oh no, and visitThird Space Bakery, which is
open again, but they have somefrozen pipes.
Doug (06:06):
I'm like, oh no, it's a small business, it's killing you
, right, and Soju and, I think,lola's, they all had some water
problems recently.
So you gotta go support thoseplaces.
Rebecca (06:14):
Absolutely.
Doug (06:15):
I just wanted to ask one more sort of get to know
question.
Sure, so it sounds like food is, in your life right now, always
quite a big thing.
What about growing up?
Did you cook as a youngster, orwho cooked for you?
Rebecca (06:30):
Both my parents cooked, but my dad actually worked at a
grocery store.
I'm from Maryland, so he workedat a chain called Giant.
Doug (06:38):
Not Giant.
Rebecca (06:38):
Eagle just Giant.
Doug (06:39):
We had those in State.
Rebecca (06:40):
College.
Really, I did not know that.
I thought no one had ever heardof those before.
Um, and so, yeah, he cooked.
And then I came from just likea very kind of like, I guess,
stereotypical big black cloudfamily where, you know,
thanksgiving and christmas werejust like, essentially, food
competitions.
Like you know, my aunt, youknow, would make rice pudding
(07:04):
and collard greens and I learnedhow to make, you know, collard
greens from my mom and then mybrother kind of perfected my
mom's recipe.
So, you know, it was just allabout sharing, you know, sharing
those moments with one another.
And it was in the kitchen.
Not a huge fan of doing dishesbecause of my upbringing, but I,
(07:26):
you know, me and my fiance lovecooking, like, it's a it's a
big part of our relationship.
It's something that we bonded onof, just like having an
opportunity to make one of akind dishes and just, you know,
taste things that we neverthought we would want to make.
Um, it does make going out toeat sometimes a little difficult
(07:46):
.
Um, we kind of have this rolewhere we tend to not order
anything that we feel like wecan do at home much master at
home.
So I typically don't order a lotof salmon at restaurants
because I feel like I'd make apretty pretty decent salmon.
Yeah, um, you know same thingwith like, we're getting pretty
good at making steaks and itdepends on where it is.
(08:09):
If I'm at Fig and Ash, I'mnever going to say no to a steak
because their steak is verygood.
But we don't typically go tosteakhouses a lot.
I can't remember the laststeakhouse I went to, just
because it's kind of somethingthat we feel like know, we feel
like we could make pretty wellRight.
Doug (08:25):
You've perfected it.
Rebecca (08:26):
Yeah, but when it comes to specific cuisines, like
Indian, like I can't, I can'tmake it.
We typically go to Prince ofIndia.
Doug (08:35):
We love Prince of India.
Where's Prince of India?
Rebecca (08:37):
It's in Oakland, okay, and by go there I mean delivery.
I don't think I've everactually stepped foot into that
restaurant.
It's a I mean it's I don't wantto use the term hole in the
wall, but it is.
You know, it's just kind oflike a very low key Indian spot.
Not a lot of bells and whistles,but the food is very good they
have.
you know I don't want to shoutout Grubhub, so feel free to.
(08:57):
It's fine.
Okay, take this part out ifthey're not giving you sponsor
money.
Doug (09:01):
they're not we could use sponsors.
Rebecca (09:04):
We don't have them, um, but they have like this like
two chicken dish special, whereyou get like two chicken dishes,
a big thing of rice and likenaan for like maybe 45 bucks.
Oh so that's kind of like ourgo-to for like a day like this
it's um it's a rainy day today,um a day like this, that's like
probably like our go-to, we'lldo something like that so, and
(09:24):
you said that maybe you werecooking tonight.
Doug (09:26):
What did you want to make tonight?
Rebecca (09:27):
Oh God, you're putting me on blast, so I bought soba
noodles a really long time agohave you ever made them before?
Doug (09:35):
Never made them before, and they're supposed to be
fairly easy.
Rebecca (09:38):
I think you just kind of boil them and then you can
either prepare them cold or hot,and I'm going to try to do them
some type of soup and I have,like this leftover piece of
steak that I was going to maybeslice thinly and try to see if
it turns out okay.
Maybe put a boiled egg orsomething in there.
Doug (09:52):
You know what you're doing ?
I have.
No, I have no idea.
Rebecca (09:55):
I have no idea what it's going to taste like.
I guess I'll pandemic and can'tremember if it was a birthday
or an anniversary, but he madecheesecake from scratch and he
(10:16):
was like so excited about it,like the crust and everything he
was.
He was just like so excited andI remember just being like wow,
like I think I like this guyjust because he's so excited
about this cheesecake.
Doug (10:29):
How long you've been together.
Five years and you're gettingmarried.
Rebecca (10:32):
Yeah, yeah, I'm married , uh, at the end of next month,
okay and um somewhere in 2025.
Yeah, somewhere in 2025 and um,yeah, it's so funny.
One of our friends, rsvp'd, andyou know we have dietary
restrictions and you know whereit says like do you have
allergies or anything?
They go, no, the food justbetter be good.
(10:55):
And it's really funny because Ido feel like a lot of people
know that both of us are reallyinto food and are really strong
foodies.
We are doing a destinationwedding, so we haven't even had
an opportunity to taste the foodwhich is a little stressful
because I'm just like we'regoing to be held accountable for
this good food right.
For food we haven't tasted, butwe did our research when we
were choosing, so I think we'llbe okay, you'll be fine.
Doug (11:18):
I think we'll be okay.
It'll be a great day.
Yeah, I'm really excited.
Congratulations ahead of time.
Rebecca (11:22):
Oh, thank you so much.
Doug (11:22):
But I will tell you that food tasting is one of the best
parts of the whole wedding.
Rebecca (11:26):
You know just like having time of the guest list is
always the hardest part andthat's usually kind of like an
easier way, I guess, to quoteunquote trim the fat.
But yeah, I think that'sdefinitely what I'm missing out
on is to be able to do like thetastings.
I will say this might becontroversial.
(11:48):
We're not having a wedding cake.
We both despise wedding cake.
Doug (11:53):
Okay.
Rebecca (11:57):
And I think I brought this up and someone's like oh,
you just haven't had goodwedding cake, so by all means,
um, I hope I don't get like 15cakes sent to my.
Well, you would have to have.
You know my address, but youknow dm me, I guess, on
instagram, if you would like toconvince us that we just haven't
had a good wedding cake whenyou're over, yeah, we typically
just like rich desserts, what?
Doug (12:17):
are you going to do?
Rebecca (12:18):
So we actually asked them to give us an additional
dessert, and I think we're goingto go with Oreo mini cheesecake
.
Okay, oh, my God Soundsdelicious.
Doug (12:28):
Will there be any cookie table set up?
No Well, you're not having itin Pittsburgh.
Rebecca (12:34):
We're not having it in Pittsburgh either.
We're not having it inPittsburgh, so we might let that
slide.
It would kind of be hard toship a cookie table.
Doug (12:41):
You can come and you need to bring two dozen cookies or
whatever.
Rebecca (12:44):
Yeah, I think so we're not doing a cookie table.
But, yeah, okay, yeah.
Doug (12:50):
I did have a final question then, so you said you
grew up in Maryland.
How?
I did have a final questionthen, so you said you grew up in
Maryland.
Rebecca (12:55):
How long have you been in Pittsburgh?
About 10 years, believe it ornot.
Doug (12:57):
Okay so you're here, yeah, and your fiance, where was he?
Rebecca (13:00):
from Pencil Tucky, what he likes to call it.
Doug (13:02):
I have heard this before, yeah.
Rebecca (13:05):
So just like middle PA.
Doug (13:07):
Middle PA, that's probably the best way to describe, for
sure.
Well, I'm glad you guys met,bonded over food.
Rebecca (13:12):
And.
Doug (13:13):
I love what you're doing right now.
Rebecca (13:14):
Yeah, thank you.
I appreciate that.
This is Rebecca Hansborough ofthe 41 chew, and you are
listening to The Pittsburgh Dish.
Doug (13:23):
Since our recording, Rebecca and her husband tied the
knot on that destinationwedding.
We're wishing them all the best.
Now let's check in and learn alittle bit more about our other
friend, Autumn Pawelec.
Thank you so much for comingover and for being on the show
Of course.
Autumn (13:39):
Thank you for having me.
Doug (13:41):
Would you introduce yourself to our listeners and
what you have going on in termsof the food world?
Autumn (13:48):
Yeah, absolutely so.
My name's Autumn Pawelec.
I've been doing contentcreation specifically in the
food world for about, I'd say, alittle over a year now.
Um, and I love to showcaseanything and everything
Pittsburgh related.
Um, doesn't matter the foodcategory, I just I love it all.
Um, I love to, you know, go tomore fine dining experiences in
(14:09):
Pittsburgh, but I also like tosupport, you know, local mom pa
shops.
So, yeah, I mean that's whatI've been doing.
I have a few excitingcollaborations coming up with a
few things.
So, yeah, just super excitedand happy to be here.
Doug (14:22):
Now Autumn when I first noticed your feed.
You're not really just doingfood, you're into modeling and
lifestyle.
I mean, that's really the mainpart, so it's a little different
than some of the other guestswe've had on.
When did you start that wholemodeling career?
Autumn (14:39):
So modeling I've been modeling since 2017, 2018.
I was actually scouted in myhometown bar.
Doug (14:47):
And can I ask where that is?
Autumn (14:48):
Yeah, Monessen PA.
Oh in Monessen.
Doug (14:50):
That's where you grew up.
Autumn (14:51):
Yes, yes, greyhound, you know 15062.
So yeah, I was actually scoutedin my hometown bar and it was a
pretty crazy experience.
I had this guy just approach meand he was like hey, like I
love your, look, blah, blah,blah, like, what are your
measurements?
And I'm thinking this is areally odd thing to say to
(15:12):
somebody especially at oneo'clock in the morning in a bar.
So I was like a little leery.
But as I got to know him, I waslike, oh, I'm like, okay, you
are a, you're a talent scout fora you know agency in New York.
So I was like, all right, let'syou know, continue the
conversation.
Long story short.
He flew me out to New York.
(15:33):
I did a couple test shoots, um,and then I got signed with
Doherty agency here inPittsburgh.
Um, and I've been, yeah, I'vebeen modeling since, yeah, 2017,
2018.
And then I also am signed um byJL model management up in New
York city, in Miami.
So, yeah, it's been really cool.
Um, I do that in.
You know, I post all mymodeling adventures.
(15:54):
I got to shoot for a reallyawesome client here in
Pittsburgh, Kiya Tomlin.
So that was super cool, probablyone of my favorite Pittsburgh
shoots to date.
Doug (16:04):
If we need to remind, this is Mike Tomlin's wife.
Yes, and she has a fashion lineyes.
Autumn (16:07):
Yes, and she has a awesome collaboration right now
with the NFL.
So she's not just making likePittsburgh Steeler gear, she
does.
She does so many other teams.
I can't remember the exactnumber of teams, but I mean
there.
If you are subscribed to heremail list, you'll see me in
Atlanta Falcons gear.
Oakland Raiders gear Um, I willsay, modeling.
(16:31):
It was a little strange becauseI felt like I'm like, oh my
gosh, like I have, like you know, enemies on me.
Doug (16:38):
No, but you know what I mean, not your hometown team.
Autumn (16:40):
Yeah, so it was a little weird but super cool.
So you know I work with herpretty consistently and I do do
lifestyle things too, like I'msuper into jewelry, as you can
tell.
I love.
Doug (16:51):
I love my gold.
She's showing me today andshe's, you know, just a casual
afternoon.
She's decked out.
I love my gold.
Ten rings and three braceletson each side.
Autumn (17:02):
And then I'm super into skincare and things like that,
because I love to bepreventative when it comes to
aging taking care of myself.
We only have one body, so I tryto do as best as I can to
upkeep self-care, self-care isimportant.
Yeah.
Yeah, Self-care, you knowphysically and mentally too.
So yeah, that's pretty much it,I think, in a nutshell.
Doug (17:25):
Yeah Well, and what I've noticed getting to know you is
that you've been doing maybe alittle bit more on your feed
with food and with restaurants.
Yes, and we have just sohappened, I think, three times
now, and I know this justbecause I was having dinner with
the two of you.
But you're engaged right now.
Is that right yeah?
Autumn (17:45):
Yeah, we got engaged in October early.
Doug (17:48):
October.
This is your fiance, Kevin.
Autumn (17:50):
Yes, you guys have been together a while.
We've been together for a while.
It will be seven years in March, so we've been together for a
while.
He actually popped the questionat the rib room, at the rib
room.
At the rib room.
Yeah, so the rib room isliterally right behind Meat and
Potatoes.
It's very intimate, very quiet.
It's a very tiny little jointback there, Also super good.
(18:15):
So my friend Devin Colbankeverybody knows him as DC.
He does all of the marketingfor Richard Deschamps'
restaurant group.
We love meat and potatoes.
Kevin and.
I have been going there for, ohmy gosh, since we started dating
for years and Devin calls meand he's like, hey, I need you
to model a few things for meatand potatoes Kind of dress, nice
(18:36):
, maybe a little black dress.
We kind of want to maybe have alittle bit more upscale vibe to
the shoot.
So in my mind I'm like, okay,this is just normal.
Doug (18:45):
It's a setup.
Autumn (18:47):
It was a setup.
So I'm there, I'm posing with,you know, certain drinks,
certain food, and then he's like, okay, we're going to do, we're
going to shoot some contentback in the rib room.
So I'm back there and I'msitting there with a red glass
of wine and I'm like, okay,where's Devin at?
I don't see him.
And then all of a sudden, kevincomes out and you know, the
(19:08):
lights are there and Devin'staking pictures of us and he
asked me to marry him literallyright there in the middle of the
river.
It was really it was, it wascute.
And then it meant a lot to mebecause it was so personal,
cause that was like, you know,that's a spot that we've been
going to.
Yeah, it was super cute.
Doug (19:27):
And we do love ourselves some meat and potatoes as well.
Autumn (19:30):
Oh yeah, oh yeah.
Literally one of the best dirtymartinis in the city.
Shout out to Riley, he's thebar manager there and it's so
good.
The blue cheese, or it's not.
It's not like a blue cheese,it's like a pimento Am.
I pronouncing that correctly,yeah.
Stuffed into the olives.
(19:55):
So good, I do think.
Doug (19:56):
Raquel holiday said the same thing.
Yeah, we talk her and I textabout meat potatoes all the time
, especially the dirty martinis.
She's like you have turned meinto a dirty martini connoisseur
and I'm like, yes, well, I lovethat entire story and
congratulations.
Thank you so much.
I would say I didn't peg you fora foodie, yeah.
But, now I think I would.
Autumn (20:10):
Yeah, no, I definitely.
People definitely are like oh,when I first started following
you, I didn't think you kind offit into the foodie category.
But the more that I get to talkto you and the more that I get
to know you, you're like, yeah,like you kind of are a foodie.
How it all started was myfiance, Kevin, and I.
(20:32):
Every other Saturday, we woulddo date night, so we would go
and pick different restaurants,different spots in the city.
And he was like you take allthese pictures and these videos,
why not start posting about it?
And I was like, oh, I'm likethat's a really cool idea.
So at first it just startedwith simple like carousel
pictures on Instagram.
Then I was like all right, letme up my game and start doing
reels.
(20:52):
So that's been super fun.
I love the creative side oflike the whole editing process,
Um.
So, yeah, it's been super fun.
Doug (21:00):
You can come do some of my editing.
Autumn (21:03):
I love to edit.
Hey, send it my way.
Doug (21:07):
Autumn.
I'm just going to say one morething that I love about this
combination that you'redispelling the myth that a model
doesn't eat, or eat properly ortake care of themselves.
Autumn (21:17):
Yeah, it's all about balance.
Like you know, I am prettystrict during the week with what
I eat.
I go to the gym three, fourtimes a week.
It's all about balance.
But I'm not like if I want toorder a pizza, I'm going to eat
a pizza.
If I want a dish of pasta, I'mgoing to eat the pasta.
In the modeling world, it's,it's been, it's really weird
(21:37):
right now with what we got goingon.
But the stigma is oh, modelsdon't eat, they can't eat carbs,
this and that, yes, you can,it's just all in moderation.
It's all in moderation and Idon't.
I don't deprive myself,especially when it comes to like
creme brulee, which is one ofmy favorite desserts, like, if I
have room at the end of dinnerfor creme brulee for a dessert,
(22:00):
I'm going to get the dessert.
But yeah, it's just all inmoderation.
You know.
Doug (22:04):
Yeah, it's so much healthier.
Yes, your approach, I love it,yeah.
Autumn (22:08):
Yeah, thank you, of course.
Doug (22:10):
All right, I'm going to move us on to some business.
Okay, you came over to give ussome restaurant recommendations
today.
I'm so excited to have you.
I do want to clarify my own.
I keep saying Pollock, how doyou, how do you pronounce your
last name Pa-vel-ic?
Autumn (22:24):
So the W is supposed to sound like a V, it's Polish.
Yeah, Back way back in the day,when you know my, I want to say
like great, great grandparentscame over you know, on the boat
it was, it was originallyspelled with a V and then it was
changed to a W again.
I don't know all the logisticsabout what happened back then
(22:45):
but, it's Pawelec, it's Polish.
Oh, that makes a lot of sense.
Doug (22:48):
Yes, in German the W is pronounced a, v as well so
mentioning that you grew up inthis Polish family.
What was food like growing up?
Autumn (22:57):
Oh my gosh.
So I am split Italian andPolish.
Doug (23:00):
Polish is on my dad's side .
Autumn (23:02):
Italian's on my mom's side.
So for Christmas and Easter Igot the best of both worlds.
I bet, oh my gosh, Likeespecially for Christmas, we,
you would still get thepierogies, the halupki, the
halushki, but then you wouldalso get, you know, the pasta,
the fish, on Christmas Eve, foryou know the seven fishes.
Yeah, it was incredible.
Doug (23:24):
Did you do much cooking or did people just cook for you
Back when I was younger?
Autumn (23:29):
no, I didn't do really much of the cooking.
I mean, I would help my mom andmy gram in the kitchen with
little things, but they mainlydid all the cooking.
But as I'm getting older I'venoticed I've been going back
home more to be like hey mom,can you teach me how to do your
wedding soup?
You?
know Love it.
Yeah, so it was.
I definitely had the best ofboth worlds.
I would be in a food coma.
It was always when we wouldhave Christmas Eve at my grams.
(23:52):
We'd go to church, then we'd goto, you know, back to my grams
for dinner, and then afterwardsI was so full I remember just
passing out no blanket, nopillow in the middle of her
living room, pass out for anhour, wake back up, and then I'd
be like, okay, I'm hungry.
Doug (24:08):
This sounds like some of our family holidays.
I love that you and I will haveto go to Polska Laska, oh my
gosh.
Autumn (24:17):
No, but I've been following her on Instagram since
the jump and I'm so excited tosee a true Polish spot in the
Burgh, like it's crazy that wehaven't had anything like that
before anything new like thatbefore, but I am so excited I
got to go check her out.
I know.
Olive is great.
Doug (24:36):
I can't wait to have on the show yeah, awesome.
All right Autumn, if people dowant to find and follow you on
Instagram.
What is your handle?
Autumn (24:43):
Yeah, it's my first and last name, autumn Pawelec, and I
will spell it out A-U-T-U-M-N.
N as in Nancy, p as in paw,a-w-e-l-e -C as in cat.
So Autumn Pawelec on Instagram.
Yeah, thanks.
Doug (24:58):
Autumn and thanks for being on The Pittsburgh Dish.
Thank you for having me.
We're looking forward tohearing more from both Rebecca
and Autumn on upcoming episodesand up next, since Autumn got us
thinking a little bit moreabout Polish food.
That reminded me of aconversation we had recently
with Chef Jonathan Homer.
Hey everybody, we're joinedtoday with Chef Jonathan Homer.
(25:19):
John, last time you were here,we talked about your amazing
career throughout the culinaryindustry, but something you
brought up and I wanted to knowa little bit more about was your
grandma's pierogies.
Jon (25:31):
So, grandma Sophie, every Christmas, every Easter, every
holiday, she was makingthousands and thousands of
pierogies, handing out these bigZiploc bags.
She had a chest freezer in hergarage, to the left of her
Cadillac, that you just knew.
There was a pumpkin roll, nutroll or pierogies in that
(25:52):
freezer.
But yeah, grandma's pierogies,man, that's something that just
never leaves your mind.
I want to raid that chestfreezer in her garage.
Doug (25:59):
So tell me a little bit more about her pierogi.
What was the filling?
It was?
Jon (26:04):
traditional, it was potato and cheese, you know, but then
boiling them and then, just youknow, always sauteed onions.
Yes, Just a traditional Polish.
You know the simplest of dishesTons of butter.
Yes, oh, my gosh, of course.
Doug (26:18):
Do you have a recipe you could share with them?
Oh, of course.
Yes, I would love to getgrandma's recipe for these
pierogies.
Jon (26:24):
That's the only way to do.
It is through grandma Sophie'srecipe.
Doug (26:27):
I think that you had mentioned once that you had
started making pierogies in yourinfant hands.
Yeah, exactly, pierogi in onehand, meatball in another.
Jon (26:35):
There's a picture of me and a picture of my dad, about the
same age as three four-year-oldsmaking pierogies with our
grandmas.
Doug (26:42):
I couldn't think of a better picture.
Yeah, chef John Homer, thanksso much for the recipe for
Grandma's Pierogies and thanksfor being on the Pittsburgh Dish
Of course Anytime.
Jonathan Homer is the executivechef at Pizzaiolo Primo in
Market Square.
You can find his Grandma'sPierogi recipe on the recipe
blog of our website.
(27:02):
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
for our share a recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description.
(27:22):
And if you want to follow myown food adventures, you can
find me on social media atDougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
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.
Is it better to be a foodieinstead of the restaurant owner?
And when does fashion and foodcome together?
This week is a specialspotlight episode on two of our
latest contributors.
Plus, would you like to getyour hands on Grandma's pierogi
(00:22):
recipe?
We sure would, and that'sexactly what we're getting from
Chef Jonathan Homer.
All that ahead, Stay tuned.
We want to thank Chip and KalePlant-Based Meals for being an
ongoing supporter of thePittsburgh Dish and we're
welcoming a new member, ChefAlekka Sweeney.
You too can become a monthlysupporter by visiting our
(00:44):
website at wwwpittsburghdishcomand just hit that support tab.
You can sign up for as littleas $3 a month and cancel anytime
.
And if you want to advertiseyour food-related business on
the show, use our get in touchform on the website or just DM
us on Instagram.
All right on to the show.
The website, or just DM us onInstagram.
(01:07):
All right on to the show.
First up is our friend RebeccaHansborough of the 4-1-Chew.
Let's do this.
Let's do some get-to-knowquestions.
Sure Would you introduceyourself to our listeners.
Rebecca (01:15):
Absolutely.
I am Becca Hansborough, alsoknown as the 4-1-Chew of your
Chewing Food.
Doug (01:20):
Yeah that's how.
Rebecca (01:21):
I love that that On Instagram.
Yeah, thank you.
I um I wanted it was.
It was an original thought,like I did come up with it on my
own, but there was an accountum that was similar, so I think
I ended up putting likeunderscores or something in my
name to try to like separate mefrom the other guy that had it,
and I don't even know if theystill use theirs.
Doug (01:44):
So if folks out there are interested in following you,
it's at the underscore four, oneunderscore two.
Yes, that's right, Absolutely.
Rebecca (01:53):
And when did you start that account, oh my God.
So I started, I think, um rightbefore the pandemic.
I think it was like 2018 or2017.
And the first place I was at Iwas at bar marco oh and um, I
was celebrating a friend's Ican't remember.
We were out for a friend'sdinner and um, I still, I still,
(02:14):
uh, we'll scroll back and seelike the very first photo and
it's very crappy, like it wasthe lighting I don't know if
you've ever been there, but thelighting in there is very like
stark, dim and aesthetically,and so I'm pretty sure I used
flash, which is like a.
Now that I'm like been doingthis for a little while, that's
kind of like a no go for goodphotos unless you really have to
(02:34):
.
But yeah, my friend was like weeat out a lot and like you're
always going out to eat, likewhy don't you just like start
documenting it?
And I was like who's going tocare about my photos of food?
that I eat, you know so, yeah,I've, I've garnered a very small
following, but, mostimportantly for me, I've made
(02:54):
some really great you knowrelationships, and before we
started recording, you know, Iwas throwing out names and you
were like, oh, I know that Iknow that person, and so, yeah,
I've just developed some reallygreat foodie relationships and
they've kind of developed intoactual friendships as well, and
so I think that's kind of why Icontinue to do it.
Yeah, for sure.
Doug (03:14):
I've found the same thing.
Yeah, what about food?
In your life, I mean, has foodalways been sort of like a thing
or an important thing?
Rebecca (03:23):
Yeah, so I work in public relations and marketing,
but when I was looking forschool opportunities, I actually
applied to Drexel Universityfor a chef program.
I wanted to cook, I wanted toopen up a restaurant and I got
waitlisted.
And so then I ended up going toanother school and taking a
different path which, honestly,now that I think about it, I
(03:46):
think I would have hated.
Being a restaurant owner.
I really especially just kind ofyou know being in this scene of
going to the restaurants andinteracting with, you know, with
some of the owners and you knowthe wait, the wait staff and
just everyone.
It's so stressful and I don'tthink people realize how
stressful it is stressful and Idon't think people realize how
(04:07):
stressful it is.
I really do think that you'rekind of like the under deserved,
uh, like servants of the world,because you know they are
providing a service, they'remaking sure that that we eat and
that we have food in ourbellies, um, but there's so much
more than that Like there'sthere's so much more um, just
the marketing alone, which is,you know, I have experience and
I can't imagine doing it.
So you know, this was like agood opportunity for me to still
(04:28):
have that love of food Rightand kind of compartmentalize
that with what I do.
You know Right Day to day andyou can promote other places
that you really love Absolutelyand.
I did go through like a homecook phase, mostly during the
pandemic pandemic, because Iwasn't eating out as much.
So I did start kind of postinguh meals that I cooked at home,
(04:49):
but not so much anymore now thatrestaurants are back open.
Doug (04:51):
Right, I feel like we're back.
Yeah, 2025, we're definitely.
I feel like we're definitelyback, fully back, yeah fully
back um.
Rebecca (04:58):
It has hurt my heart a bit to see an increase in
restaurant closures right um,and I I do think that's
something that you know.
I think me and a couple of otherpeople, um, who do this, you
know, as a hobby, are interestedin hearing from owners of like
what can we do to support?
Because I just feel likerecently, every time I opened
Instagram, there's anotherrestaurant announcing a closure
(05:20):
and it's just reallyheartbreaking, you know, as
someone and some of these arelike favorites you know of like,
oh my God, I love that place,sir, I never got a chance to try
that place, you know.
So that's definitely kind ofmaybe one of the downsides of it
, but, you know, hopefully thethings that we do can help
restaurants not close.
Doug (05:37):
Yeah.
Rebecca (05:45):
And kind of exactly, kind of shine a light on some of
these smaller mom and pops or,you know, some of these larger
places that need people in thedoor.
Doug (05:49):
I couldn't agree more.
I mean we're recording rightnow in the end of January and a
couple of my favorite placesthey had.
We had some very cold weatherin Pittsburgh and had pipes
freeze and they were closed fora whole weekend.
So I cannot wait to go back andvisit third space bakery, which
is open again.
Rebecca (06:03):
But they have some frozen pipes.
I'm like, oh no, and visitThird Space Bakery, which is
open again, but they have somefrozen pipes.
Doug (06:06):
I'm like, oh no, it's a small business, it's killing you
, right, and Soju and, I think,lola's, they all had some water
problems recently.
So you gotta go support thoseplaces.
Rebecca (06:14):
Absolutely.
Doug (06:15):
I just wanted to ask one more sort of get to know
question.
Sure, so it sounds like food is, in your life right now, always
quite a big thing.
What about growing up?
Did you cook as a youngster, orwho cooked for you?
Rebecca (06:30):
Both my parents cooked, but my dad actually worked at a
grocery store.
I'm from Maryland, so he workedat a chain called Giant.
Doug (06:38):
Not Giant.
Rebecca (06:38):
Eagle just Giant.
Doug (06:39):
We had those in State.
Rebecca (06:40):
College.
Really, I did not know that.
I thought no one had ever heardof those before.
Um, and so, yeah, he cooked.
And then I came from just likea very kind of like, I guess,
stereotypical big black cloudfamily where, you know,
thanksgiving and christmas werejust like, essentially, food
competitions.
Like you know, my aunt, youknow, would make rice pudding
(07:04):
and collard greens and I learnedhow to make, you know, collard
greens from my mom and then mybrother kind of perfected my
mom's recipe.
So, you know, it was just allabout sharing, you know, sharing
those moments with one another.
And it was in the kitchen.
Not a huge fan of doing dishesbecause of my upbringing, but I,
(07:26):
you know, me and my fiance lovecooking, like, it's a it's a
big part of our relationship.
It's something that we bonded onof, just like having an
opportunity to make one of akind dishes and just, you know,
taste things that we neverthought we would want to make.
Um, it does make going out toeat sometimes a little difficult
(07:46):
.
Um, we kind of have this rolewhere we tend to not order
anything that we feel like wecan do at home much master at
home.
So I typically don't order a lotof salmon at restaurants
because I feel like I'd make apretty pretty decent salmon.
Yeah, um, you know same thingwith like, we're getting pretty
good at making steaks and itdepends on where it is.
(08:09):
If I'm at Fig and Ash, I'mnever going to say no to a steak
because their steak is verygood.
But we don't typically go tosteakhouses a lot.
I can't remember the laststeakhouse I went to, just
because it's kind of somethingthat we feel like know, we feel
like we could make pretty wellRight.
Doug (08:25):
You've perfected it.
Rebecca (08:26):
Yeah, but when it comes to specific cuisines, like
Indian, like I can't, I can'tmake it.
We typically go to Prince ofIndia.
Doug (08:35):
We love Prince of India.
Where's Prince of India?
Rebecca (08:37):
It's in Oakland, okay, and by go there I mean delivery.
I don't think I've everactually stepped foot into that
restaurant.
It's a I mean it's I don't wantto use the term hole in the
wall, but it is.
You know, it's just kind oflike a very low key Indian spot.
Not a lot of bells and whistles,but the food is very good they
have.
you know I don't want to shoutout Grubhub, so feel free to.
(08:57):
It's fine.
Okay, take this part out ifthey're not giving you sponsor
money.
Doug (09:01):
they're not we could use sponsors.
Rebecca (09:04):
We don't have them, um, but they have like this like
two chicken dish special, whereyou get like two chicken dishes,
a big thing of rice and likenaan for like maybe 45 bucks.
Oh so that's kind of like ourgo-to for like a day like this
it's um it's a rainy day today,um a day like this, that's like
probably like our go-to, we'lldo something like that so, and
(09:24):
you said that maybe you werecooking tonight.
Doug (09:26):
What did you want to make tonight?
Rebecca (09:27):
Oh God, you're putting me on blast, so I bought soba
noodles a really long time agohave you ever made them before?
Doug (09:35):
Never made them before, and they're supposed to be
fairly easy.
Rebecca (09:38):
I think you just kind of boil them and then you can
either prepare them cold or hot,and I'm going to try to do them
some type of soup and I have,like this leftover piece of
steak that I was going to maybeslice thinly and try to see if
it turns out okay.
Maybe put a boiled egg orsomething in there.
Doug (09:52):
You know what you're doing ?
I have.
No, I have no idea.
Rebecca (09:55):
I have no idea what it's going to taste like.
I guess I'll pandemic and can'tremember if it was a birthday
or an anniversary, but he madecheesecake from scratch and he
(10:16):
was like so excited about it,like the crust and everything he
was.
He was just like so excited andI remember just being like wow,
like I think I like this guyjust because he's so excited
about this cheesecake.
Doug (10:29):
How long you've been together.
Five years and you're gettingmarried.
Rebecca (10:32):
Yeah, yeah, I'm married , uh, at the end of next month,
okay and um somewhere in 2025.
Yeah, somewhere in 2025 and um,yeah, it's so funny.
One of our friends, rsvp'd, andyou know we have dietary
restrictions and you know whereit says like do you have
allergies or anything?
They go, no, the food justbetter be good.
(10:55):
And it's really funny because Ido feel like a lot of people
know that both of us are reallyinto food and are really strong
foodies.
We are doing a destinationwedding, so we haven't even had
an opportunity to taste the foodwhich is a little stressful
because I'm just like we'regoing to be held accountable for
this good food right.
For food we haven't tasted, butwe did our research when we
were choosing, so I think we'llbe okay, you'll be fine.
Doug (11:18):
I think we'll be okay.
It'll be a great day.
Yeah, I'm really excited.
Congratulations ahead of time.
Rebecca (11:22):
Oh, thank you so much.
Doug (11:22):
But I will tell you that food tasting is one of the best
parts of the whole wedding.
Rebecca (11:26):
You know just like having time of the guest list is
always the hardest part andthat's usually kind of like an
easier way, I guess, to quoteunquote trim the fat.
But yeah, I think that'sdefinitely what I'm missing out
on is to be able to do like thetastings.
I will say this might becontroversial.
(11:48):
We're not having a wedding cake.
We both despise wedding cake.
Doug (11:53):
Okay.
Rebecca (11:57):
And I think I brought this up and someone's like oh,
you just haven't had goodwedding cake, so by all means,
um, I hope I don't get like 15cakes sent to my.
Well, you would have to have.
You know my address, but youknow dm me, I guess, on
instagram, if you would like toconvince us that we just haven't
had a good wedding cake whenyou're over, yeah, we typically
just like rich desserts, what?
Doug (12:17):
are you going to do?
Rebecca (12:18):
So we actually asked them to give us an additional
dessert, and I think we're goingto go with Oreo mini cheesecake
.
Okay, oh, my God Soundsdelicious.
Doug (12:28):
Will there be any cookie table set up?
No Well, you're not having itin Pittsburgh.
Rebecca (12:34):
We're not having it in Pittsburgh either.
We're not having it inPittsburgh, so we might let that
slide.
It would kind of be hard toship a cookie table.
Doug (12:41):
You can come and you need to bring two dozen cookies or
whatever.
Rebecca (12:44):
Yeah, I think so we're not doing a cookie table.
But, yeah, okay, yeah.
Doug (12:50):
I did have a final question then, so you said you
grew up in Maryland.
How?
I did have a final questionthen, so you said you grew up in
Maryland.
Rebecca (12:55):
How long have you been in Pittsburgh?
About 10 years, believe it ornot.
Doug (12:57):
Okay so you're here, yeah, and your fiance, where was he?
Rebecca (13:00):
from Pencil Tucky, what he likes to call it.
Doug (13:02):
I have heard this before, yeah.
Rebecca (13:05):
So just like middle PA.
Doug (13:07):
Middle PA, that's probably the best way to describe, for
sure.
Well, I'm glad you guys met,bonded over food.
Rebecca (13:12):
And.
Doug (13:13):
I love what you're doing right now.
Rebecca (13:14):
Yeah, thank you.
I appreciate that.
This is Rebecca Hansborough ofthe 41 chew, and you are
listening to The Pittsburgh Dish.
Doug (13:23):
Since our recording, Rebecca and her husband tied the
knot on that destinationwedding.
We're wishing them all the best.
Now let's check in and learn alittle bit more about our other
friend, Autumn Pawelec.
Thank you so much for comingover and for being on the show
Of course.
Autumn (13:39):
Thank you for having me.
Doug (13:41):
Would you introduce yourself to our listeners and
what you have going on in termsof the food world?
Autumn (13:48):
Yeah, absolutely so.
My name's Autumn Pawelec.
I've been doing contentcreation specifically in the
food world for about, I'd say, alittle over a year now.
Um, and I love to showcaseanything and everything
Pittsburgh related.
Um, doesn't matter the foodcategory, I just I love it all.
Um, I love to, you know, go tomore fine dining experiences in
(14:09):
Pittsburgh, but I also like tosupport, you know, local mom pa
shops.
So, yeah, I mean that's whatI've been doing.
I have a few excitingcollaborations coming up with a
few things.
So, yeah, just super excitedand happy to be here.
Doug (14:22):
Now Autumn when I first noticed your feed.
You're not really just doingfood, you're into modeling and
lifestyle.
I mean, that's really the mainpart, so it's a little different
than some of the other guestswe've had on.
When did you start that wholemodeling career?
Autumn (14:39):
So modeling I've been modeling since 2017, 2018.
I was actually scouted in myhometown bar.
Doug (14:47):
And can I ask where that is?
Autumn (14:48):
Yeah, Monessen PA.
Oh in Monessen.
Doug (14:50):
That's where you grew up.
Autumn (14:51):
Yes, yes, greyhound, you know 15062.
So yeah, I was actually scoutedin my hometown bar and it was a
pretty crazy experience.
I had this guy just approach meand he was like hey, like I
love your, look, blah, blah,blah, like, what are your
measurements?
And I'm thinking this is areally odd thing to say to
(15:12):
somebody especially at oneo'clock in the morning in a bar.
So I was like a little leery.
But as I got to know him, I waslike, oh, I'm like, okay, you
are a, you're a talent scout fora you know agency in New York.
So I was like, all right, let'syou know, continue the
conversation.
Long story short.
He flew me out to New York.
(15:33):
I did a couple test shoots, um,and then I got signed with
Doherty agency here inPittsburgh.
Um, and I've been, yeah, I'vebeen modeling since, yeah, 2017,
2018.
And then I also am signed um byJL model management up in New
York city, in Miami.
So, yeah, it's been really cool.
Um, I do that in.
You know, I post all mymodeling adventures.
(15:54):
I got to shoot for a reallyawesome client here in
Pittsburgh, Kiya Tomlin.
So that was super cool, probablyone of my favorite Pittsburgh
shoots to date.
Doug (16:04):
If we need to remind, this is Mike Tomlin's wife.
Yes, and she has a fashion lineyes.
Autumn (16:07):
Yes, and she has a awesome collaboration right now
with the NFL.
So she's not just making likePittsburgh Steeler gear, she
does.
She does so many other teams.
I can't remember the exactnumber of teams, but I mean
there.
If you are subscribed to heremail list, you'll see me in
Atlanta Falcons gear.
Oakland Raiders gear Um, I willsay, modeling.
(16:31):
It was a little strange becauseI felt like I'm like, oh my
gosh, like I have, like you know, enemies on me.
Doug (16:38):
No, but you know what I mean, not your hometown team.
Autumn (16:40):
Yeah, so it was a little weird but super cool.
So you know I work with herpretty consistently and I do do
lifestyle things too, like I'msuper into jewelry, as you can
tell.
I love.
Doug (16:51):
I love my gold.
She's showing me today andshe's, you know, just a casual
afternoon.
She's decked out.
I love my gold.
Ten rings and three braceletson each side.
Autumn (17:02):
And then I'm super into skincare and things like that,
because I love to bepreventative when it comes to
aging taking care of myself.
We only have one body, so I tryto do as best as I can to
upkeep self-care, self-care isimportant.
Yeah.
Yeah, Self-care, you knowphysically and mentally too.
So yeah, that's pretty much it,I think, in a nutshell.
Doug (17:25):
Yeah Well, and what I've noticed getting to know you is
that you've been doing maybe alittle bit more on your feed
with food and with restaurants.
Yes, and we have just sohappened, I think, three times
now, and I know this justbecause I was having dinner with
the two of you.
But you're engaged right now.
Is that right yeah?
Autumn (17:45):
Yeah, we got engaged in October early.
Doug (17:48):
October.
This is your fiance, Kevin.
Autumn (17:50):
Yes, you guys have been together a while.
We've been together for a while.
It will be seven years in March, so we've been together for a
while.
He actually popped the questionat the rib room, at the rib
room.
At the rib room.
Yeah, so the rib room isliterally right behind Meat and
Potatoes.
It's very intimate, very quiet.
It's a very tiny little jointback there, Also super good.
(18:15):
So my friend Devin Colbankeverybody knows him as DC.
He does all of the marketingfor Richard Deschamps'
restaurant group.
We love meat and potatoes.
Kevin and.
I have been going there for, ohmy gosh, since we started dating
for years and Devin calls meand he's like, hey, I need you
to model a few things for meatand potatoes Kind of dress, nice
(18:36):
, maybe a little black dress.
We kind of want to maybe have alittle bit more upscale vibe to
the shoot.
So in my mind I'm like, okay,this is just normal.
Doug (18:45):
It's a setup.
Autumn (18:47):
It was a setup.
So I'm there, I'm posing with,you know, certain drinks,
certain food, and then he's like, okay, we're going to do, we're
going to shoot some contentback in the rib room.
So I'm back there and I'msitting there with a red glass
of wine and I'm like, okay,where's Devin at?
I don't see him.
And then all of a sudden, kevincomes out and you know, the
(19:08):
lights are there and Devin'staking pictures of us and he
asked me to marry him literallyright there in the middle of the
river.
It was really it was, it wascute.
And then it meant a lot to mebecause it was so personal,
cause that was like, you know,that's a spot that we've been
going to.
Yeah, it was super cute.
Doug (19:27):
And we do love ourselves some meat and potatoes as well.
Autumn (19:30):
Oh yeah, oh yeah.
Literally one of the best dirtymartinis in the city.
Shout out to Riley, he's thebar manager there and it's so
good.
The blue cheese, or it's not.
It's not like a blue cheese,it's like a pimento Am.
I pronouncing that correctly,yeah.
Stuffed into the olives.
(19:55):
So good, I do think.
Doug (19:56):
Raquel holiday said the same thing.
Yeah, we talk her and I textabout meat potatoes all the time
, especially the dirty martinis.
She's like you have turned meinto a dirty martini connoisseur
and I'm like, yes, well, I lovethat entire story and
congratulations.
Thank you so much.
I would say I didn't peg you fora foodie, yeah.
But, now I think I would.
Autumn (20:10):
Yeah, no, I definitely.
People definitely are like oh,when I first started following
you, I didn't think you kind offit into the foodie category.
But the more that I get to talkto you and the more that I get
to know you, you're like, yeah,like you kind of are a foodie.
How it all started was myfiance, Kevin, and I.
(20:32):
Every other Saturday, we woulddo date night, so we would go
and pick different restaurants,different spots in the city.
And he was like you take allthese pictures and these videos,
why not start posting about it?
And I was like, oh, I'm likethat's a really cool idea.
So at first it just startedwith simple like carousel
pictures on Instagram.
Then I was like all right, letme up my game and start doing
reels.
(20:52):
So that's been super fun.
I love the creative side oflike the whole editing process,
Um.
So, yeah, it's been super fun.
Doug (21:00):
You can come do some of my editing.
Autumn (21:03):
I love to edit.
Hey, send it my way.
Doug (21:07):
Autumn.
I'm just going to say one morething that I love about this
combination that you'redispelling the myth that a model
doesn't eat, or eat properly ortake care of themselves.
Autumn (21:17):
Yeah, it's all about balance.
Like you know, I am prettystrict during the week with what
I eat.
I go to the gym three, fourtimes a week.
It's all about balance.
But I'm not like if I want toorder a pizza, I'm going to eat
a pizza.
If I want a dish of pasta, I'mgoing to eat the pasta.
In the modeling world, it's,it's been, it's really weird
(21:37):
right now with what we got goingon.
But the stigma is oh, modelsdon't eat, they can't eat carbs,
this and that, yes, you can,it's just all in moderation.
It's all in moderation and Idon't.
I don't deprive myself,especially when it comes to like
creme brulee, which is one ofmy favorite desserts, like, if I
have room at the end of dinnerfor creme brulee for a dessert,
(22:00):
I'm going to get the dessert.
But yeah, it's just all inmoderation.
You know.
Doug (22:04):
Yeah, it's so much healthier.
Yes, your approach, I love it,yeah.
Autumn (22:08):
Yeah, thank you, of course.
Doug (22:10):
All right, I'm going to move us on to some business.
Okay, you came over to give ussome restaurant recommendations
today.
I'm so excited to have you.
I do want to clarify my own.
I keep saying Pollock, how doyou, how do you pronounce your
last name Pa-vel-ic?
Autumn (22:24):
So the W is supposed to sound like a V, it's Polish.
Yeah, Back way back in the day,when you know my, I want to say
like great, great grandparentscame over you know, on the boat
it was, it was originallyspelled with a V and then it was
changed to a W again.
I don't know all the logisticsabout what happened back then
(22:45):
but, it's Pawelec, it's Polish.
Oh, that makes a lot of sense.
Doug (22:48):
Yes, in German the W is pronounced a, v as well so
mentioning that you grew up inthis Polish family.
What was food like growing up?
Autumn (22:57):
Oh my gosh.
So I am split Italian andPolish.
Doug (23:00):
Polish is on my dad's side .
Autumn (23:02):
Italian's on my mom's side.
So for Christmas and Easter Igot the best of both worlds.
I bet, oh my gosh, Likeespecially for Christmas, we,
you would still get thepierogies, the halupki, the
halushki, but then you wouldalso get, you know, the pasta,
the fish, on Christmas Eve, foryou know the seven fishes.
Yeah, it was incredible.
Doug (23:24):
Did you do much cooking or did people just cook for you
Back when I was younger?
Autumn (23:29):
no, I didn't do really much of the cooking.
I mean, I would help my mom andmy gram in the kitchen with
little things, but they mainlydid all the cooking.
But as I'm getting older I'venoticed I've been going back
home more to be like hey mom,can you teach me how to do your
wedding soup?
You?
know Love it.
Yeah, so it was.
I definitely had the best ofboth worlds.
I would be in a food coma.
It was always when we wouldhave Christmas Eve at my grams.
(23:52):
We'd go to church, then we'd goto, you know, back to my grams
for dinner, and then afterwardsI was so full I remember just
passing out no blanket, nopillow in the middle of her
living room, pass out for anhour, wake back up, and then I'd
be like, okay, I'm hungry.
Doug (24:08):
This sounds like some of our family holidays.
I love that you and I will haveto go to Polska Laska, oh my
gosh.
Autumn (24:17):
No, but I've been following her on Instagram since
the jump and I'm so excited tosee a true Polish spot in the
Burgh, like it's crazy that wehaven't had anything like that
before anything new like thatbefore, but I am so excited I
got to go check her out.
I know.
Olive is great.
Doug (24:36):
I can't wait to have on the show yeah, awesome.
All right Autumn, if people dowant to find and follow you on
Instagram.
What is your handle?
Autumn (24:43):
Yeah, it's my first and last name, autumn Pawelec, and I
will spell it out A-U-T-U-M-N.
N as in Nancy, p as in paw,a-w-e-l-e -C as in cat.
So Autumn Pawelec on Instagram.
Yeah, thanks.
Doug (24:58):
Autumn and thanks for being on The Pittsburgh Dish.
Thank you for having me.
We're looking forward tohearing more from both Rebecca
and Autumn on upcoming episodesand up next, since Autumn got us
thinking a little bit moreabout Polish food.
That reminded me of aconversation we had recently
with Chef Jonathan Homer.
Hey everybody, we're joinedtoday with Chef Jonathan Homer.
(25:19):
John, last time you were here,we talked about your amazing
career throughout the culinaryindustry, but something you
brought up and I wanted to knowa little bit more about was your
grandma's pierogies.
Jon (25:31):
So, grandma Sophie, every Christmas, every Easter, every
holiday, she was makingthousands and thousands of
pierogies, handing out these bigZiploc bags.
She had a chest freezer in hergarage, to the left of her
Cadillac, that you just knew.
There was a pumpkin roll, nutroll or pierogies in that
(25:52):
freezer.
But yeah, grandma's pierogies,man, that's something that just
never leaves your mind.
I want to raid that chestfreezer in her garage.
Doug (25:59):
So tell me a little bit more about her pierogi.
What was the filling?
It was?
Jon (26:04):
traditional, it was potato and cheese, you know, but then
boiling them and then, just youknow, always sauteed onions.
Yes, Just a traditional Polish.
You know the simplest of dishesTons of butter.
Yes, oh, my gosh, of course.
Doug (26:18):
Do you have a recipe you could share with them?
Oh, of course.
Yes, I would love to getgrandma's recipe for these
pierogies.
Jon (26:24):
That's the only way to do.
It is through grandma Sophie'srecipe.
Doug (26:27):
I think that you had mentioned once that you had
started making pierogies in yourinfant hands.
Yeah, exactly, pierogi in onehand, meatball in another.
Jon (26:35):
There's a picture of me and a picture of my dad, about the
same age as three four-year-oldsmaking pierogies with our
grandmas.
Doug (26:42):
I couldn't think of a better picture.
Yeah, chef John Homer, thanksso much for the recipe for
Grandma's Pierogies and thanksfor being on the Pittsburgh Dish
Of course Anytime.
Jonathan Homer is the executivechef at Pizzaiolo Primo in
Market Square.
You can find his Grandma'sPierogi recipe on the recipe
blog of our website.
(27:02):
Do you have a recipe?
Share it with us.
Just visit our website atwwwpittsburghdishcom and look
for our share a recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description.
(27:22):
And if you want to follow myown food adventures, you can
find me on social media atDougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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