September 28, 2025 • 15 mins
(00:40) The leaves are changing, there's a chill in the air, and our host is embracing the seasonal transition on this deliciously varied episode of The Pittsburgh Dish. Doug shares details from his recent end-of-summer cooking class that perfectly bridges the seasonal gap – featuring a mouthwatering menu of prosciutto-peach salad, basil-infused risotto topped with fresh corn relish, and fruit trifles showcasing summer's final berries and stone fruits.
(02:39) The episode takes a fascinating turn as wine expert Catherine Montest transports listeners to Chilean wine country, where she recently embarked on an extraordinary tasting adventure. Wine enthusiasts will particularly enjoy Catherine's spooky-season-appropriate tale of "Casillero del Diablo" (The Devil's Locker), explaining how one winery founder ingeniously protected his best bottles by spreading rumors of a haunted cellar over a century ago.
(12:51) For those enjoying apple-picking season, Carolyn Beinlich of Triple B Farms shares a treasured family recipe for "Nan's Apple Cake" – a simple yet delicious treat. Whether you're clinging to summer's bounty or embracing fall's flavors, this episode offers something to satisfy every seasonal craving.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:00):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Are you ready for fall?
I cannot believe it's herealready, and I hope you all have
had a great summer.
And I'm so appreciative of allof the folks that have taken
some time to be on the podcast,sharing their stories, recipes,
recommendations, all of thosethings.
(00:22):
Sincerely, thank you.
If you're anything like me, thelast few weeks have been
especially busy with birthdaysand weddings.
I cooked a brunch for a bridalparty.
I've never done that before.
And I also recently justwrapped up an end of summer
cooking class at Third SpaceBakery.
Let me tell you about this menuin case you can get your hands
(00:42):
on some good produce before thefirst frost.
We did a crispy prosciutto andgrilled peach salad over dark
greens with a little toastedpecans and crumbly cheese.
You could go with feta here,and then dressed it with a
lovely lime vinaigrette just tochange up the old standard of
lemon.
So good.
And then for the main dish, theclass prepared a traditional
(01:04):
Parmesan risotto, but stirred inhalf a cup of finely chopped
basil at the very end.
It gave it a great color andthat fresh herbal taste.
And then we lightly sauteedfresh corn off the cob, along
with tomatoes and more basil, alittle squeeze of lemon, and
topped the risotto with thatalmost like a bit of a relish.
Delicious.
And finally, we had freshblackberries and juicy plums
(01:27):
that we mashed and macerated insugar and built some trifles
using angel food cake, layeredwith the fruit, and then
mascarpone whipped cream.
It was such a hit, and I'lltell you, if I can get my hands
on some more corn, tomatoes, andfresh berries, I'll be making
that menu one more time beforefall weather is truly upon us.
And finally, just tore-energize my cooking juices, I
(01:48):
did a short trip up toCleveland to see Samin Nosrat,
the author of Salt Fat, AcidHeat, talking about her newest
book, Good Things.
And I have to say, she has methinking about how and why I
cook for people and the ritualsthat we build around food.
It was a great talk, and I amnose deep into her new book.
Bonus for that trip was meetingthe moderator of her talk, Lisa
(02:12):
Sands, who is the creator of alocal Cleveland food podcast, C
L E Foodcast.
I'll guarantee you that Lisaand I will be talking again
really soon.
And since we are into fall, Ihave been meaning to catch up
with our resident wine expert,Catherine Montest, who took a
fall wine trip recently, but notin our hemisphere.
(02:32):
Let's learn about how a casualweekly meetup at a local PA wine
and spirits store turned intoan epic adventure.
Hey everybody, we're joinedtoday with Catherine Montest of
Your Fairy Wine Mother.
Catherine (02:46):
Hi, Doug.
Doug (02:47):
Hi, Catherine.
Catherine, as we record, we'rejust moving into fall.
But I know earlier this yearyou took a trip to Chile in
March, which happens to be theirfall.
You are right.
Can you tell us a little bitabout that trip and what you
experienced?
Catherine (03:04):
Oh, I'd be really happy to.
Um, a small group of us who dowine tasting together on a
pretty regular basis, if youconsider every Thursday regular.
That's regular.
Um, one of the members of thegroup is from Chile.
Oh.
And she worked in the wineindustry when they live when she
lived there.
How wonderful.
She knew a lot of folks and wasvery successful in setting up
(03:27):
an amazing tour for us.
In five days, I think wevisited 10 wineries.
My group.
Had a wine pairing dinner.
Wow.
We met winemakers fromSantiago, from the Maipo Valley,
and from Casablanca.
And it was wonderful.
Every winery was a little bitdifferent.
The winemakers all had theirown approach and, you know,
(03:51):
distinct style and way that theywere making wines.
But universally, the wines werewonderful.
Oh, I see.
Doug (03:58):
I have heard of Chilean wines, just like we get Chilean
fruit in the winter because it'stheir summer.
But I have really no concept ofuh how it compares to like
Anapa Valley or uh French Tiroor anything.
Catherine (04:12):
Interesting you bring up the terroir because it's
really kind of an amazinglylaid-out country.
It's pretty weird.
The soil is really good, andthe country itself is on the
west coast of South America.
Right.
So it borders the PacificOcean, and it is 2600 miles
(04:32):
long.
Oh, it is so long on a map.
You don't realize.
And at its most narrow, it'sabout 40 miles wide, and it's
most wide, only 220 miles wide.
Doug (04:42):
That is so interesting topographically, like it's just
this little sliver, but a superlong sliver of a country.
Catherine (04:48):
Exactly.
And they've got the mountainsthat are just a little bit to
their east.
I'm trying to orient myself inmy head.
And what's really special aboutthat is during the summer, and
being in South America, they getwonderful sunshine.
The days are warm.
They've got the mountains theycan plant on the sides of the
hills and giving the grapevinesthe wonderful exposure that they
(05:11):
need to flourish.
But because they're along thePacific Ocean there, at night
they get these cooling breezescoming in off of the ocean.
Interesting.
And that cools things down, andthe grapes get real calm and
they love that at night.
So having the shift from beingwarm during the day and cool at
night, it helps them to reallyproduce really good, really
(05:34):
flavorful fruit.
Doug (05:35):
Interesting.
Catherine (05:36):
And that shift from warm to cold in the cycle of the
day is called a diurnal shift.
So if you want to get realtechnical about things.
Doug (05:44):
Oh my gosh.
Catherine (05:45):
That might be too much.
Doug (05:47):
Well, were there some particular maybe not the
wineries, but the varietals?
I don't know about thedifferent grapes down there.
Do they have different names?
Do they grow some of the oneswe're familiar hearing here at
home?
Catherine (06:01):
You're going to be very familiar with most of the
grapes that are grown there.
Okay.
Um, specifically from the Reds,we're looking at Pinot Noirs,
Cabernet Sauvignon, and Malbec.
And their next door neighbor isArgentina.
And you've probably drank a lotof Malbec from Argentina.
Probably.
The Chilean Malbecs really holdup and can really compare to
(06:24):
them.
And because they're not as wellknown, you can often get them
at a little bit better of aprice.
The Chilean Malbac.
The Chilean Malbecs.
Yeah.
And Chile is the fifth largestproducer of wine on the planet.
Oh.
And they produce a little overtwo and a half million pounds of
wine grapes every year.
Doug (06:44):
That's kind of amazing.
And I love these stats,Catherine.
It's like you're giving us thebook report.
The book report.
The wine report.
Catherine (06:51):
Oh, I like that.
Yeah.
That most of the wineries thatwe visited were small
family-owned operations, and alot of them didn't do any
exporting.
We did go to one largeproducer.
And this is a name that mostpeople who drink wine are
familiar with.
You've seen it on the shelves,and that's Concha y Toro.
Doug (07:11):
Okay.
I'm not familiar, but okay,keep going.
Catherine (07:16):
Canche Toro is the biggest producer in all of
Chile, and they've got a numberof different labels that they
support.
The one I want to tell youabout today, and I hope I
pronounced this right, is calledCasaleiro del Diablo, which
means the devil's locker.
Doug (07:38):
Well, I got the Diablo part of that.
So the Devil's Locker.
Catherine (07:42):
The Devil's Locker.
So the story goes that DonMelcourt, and this is over a
hundred years ago, he was thefounder of Conchae Toro.
And word got out in thesurrounding village that his
really good wines, the prizedstuff, he kept in his wine
cellar behind this kind of iron,wrought iron gate kind of
(08:05):
situation.
And that was the reserve stuff.
That was the good stuff that hewas kind of hoarding for
himself.
And he kind of noticed that hisreserves were shrinking, but
not at a rate at which he wasdrinking them.
Doug (08:19):
Oh, behind his secret.
Catherine (08:21):
Well, it became not so secret.
And folks were getting in thereand kind of snitching a little
because they wanted to taste thereally good stuff.
So having it in the cellar andyou know, behind this wrought
iron gate wasn't doing the trickfor him.
I mean, we're talking over ahundred years ago.
So there wasn't a lot oftechnology to support the thing.
(08:41):
So by paying attention to whatwas going on culturally, he's
like, oh, people are afraid ofspooky things.
So he made up a story about thedevil's locker, Castile del
Diablo, and that his cellar washaunted.
Oh.
So if you go down into thecellar, it has normal noises and
(09:03):
things.
But when someone introduces theidea that there's a spirit
there, especially an evilspirit, those sounds become
amplified.
Yes.
And the shadows become moremenacing.
Doug (09:15):
Everything takes on a new meaning.
Catherine (09:17):
Entirely.
So he kind of created thislegend of the devil's locker.
And it kept the locals out ofhis special reserve.
Oh, how interesting.
Isn't that fantastic?
That is a great story.
And so I'm bringing this upbecause it's spooky season.
It is.
Doug (09:35):
We're getting uh we're recording just before Halloween.
Catherine (09:39):
So for your Halloween, if you want to kind
of treat your friends to a funlittle story and some pretty
good wines, all of the um ConceToro Casillero del Diablo, easy
for my friend to say, not soeasy for me.
They're available in um CabSav, Carmen Air, Malbec, Merlot,
and even a red blend.
(10:00):
So kind of all across the reds,and it's only about $10 a
bottle.
Doug (10:04):
And so these are readily available at like a PA State
store.
Yes, they are.
Excellent.
Catherine (10:09):
Yep.
And they actually are prettypopular because I was looking at
them on wine.com this morningand they were all sold out.
Doug (10:16):
And I just want to rewind for a second.
So you were there like at primetime, because this was like
their fall, their harvest time.
Catherine (10:23):
Their harvest season, yes.
All of the um the wineries werein the process of getting their
harvesting equipment out.
And when I say that, it'sreally for how they're
de-stemming the grapes andthings with those smaller
growers.
They had teams of people who goout into the vineyard and pick
by hand.
Doug (10:43):
Yeah.
Catherine (10:43):
They're not using big machinery.
And when you do things that area little more, you know,
hand-called, hands-on, and um,they tend to be a little bit
more expensive because you'vegot so much more labor involved.
Conce y Toro being a hugeorganization, they're harvesting
with some machines and they'reable to produce a huge volume at
(11:04):
a pretty reasonable price.
Doug (11:05):
And keep their prices down.
Yeah.
So, Catherine, when you weredown there and you were
experiencing these smallervineyards, uh, I know we've
talked in the past about uhorganic wines or folks that want
to make sure they reallypreserve their uh their land
with uh sustainable orregenerative practices.
Did you encounter any of that?
Catherine (11:25):
Doug, that's predominantly what we
encountered.
Oh, that's great.
Yeah.
Wineries like Lof and Emiliana,most of the work was done by
hand and just very carefully andmeticulously and with love.
Oh, good.
And they really have a lot ofrespect for the land and the
produce that it provides and thelifestyle that it provides.
(11:46):
That's a lot of conservationand not just thinking about the
land for today, but thinkingabout the land for future
generations.
And there's a lot of time andattention that's paid to that.
And it's really one of thevalues that uh most of the uh
winemakers that we talked withheld.
Doug (12:04):
That's such a good news story.
Catherine (12:05):
Yeah, it really is.
Uh talk to the wine specialistat your store and find out
what's special from a smallgrower that they have in their
store from Chile.
And you will not bedisappointed.
They are so passionate aboutcreating really wonderful
products that tell the story oftheir country that you'll be
doing yourself a favor to lookfor some of the small growers
(12:27):
from Chile.
It was an amazing trip, and Ireally recommend if anybody is
into wine tourism, it's a greatplace to go.
Doug (12:35):
Catherine, I can't wait to go look for Chilean wines.
I hope you enjoy them.
Thanks, Doug.
Thanks so much, Catherine.
Catherine (12:43):
Hello, this is Catherine Montest, your fairy
wine mother, and you arelistening to The Pittsburgh
Dish.
Doug (12:51):
We are in primetime apple picking season.
And if you're looking for morerecipes beyond the traditional
apple pie, we get one fromCarolyn Beinlich of Triple B
Farms.
Hey everybody, we're joinedtoday with Ron and Carolyn
Beinlich of Triple B Farms.
Carolyn, last time you werehere, it was the summertime and
we were talking about all thethings that were going on at the
(13:12):
farm.
But now we're moving into latesummer, fall.
I think we're in apple season.
Is there a recipe that you liketo make with the apples from
the farm?
Carolyn (13:21):
Yes.
Um, we called Ron's mother Nan.
And uh so I make an apple cakethat we call Nan's apple cake,
and it's one of our son Bill'sfavorites, too.
Doug (13:32):
So can you tell me a little bit more about the
recipe?
What goes in it?
Carolyn (13:36):
It's very easy.
Um you're slicing up the applesthinly, and then they have to
sit in a mixture of sugar andvegetable oil for a while.
Interesting.
And then um, it's just yourflour, and uh I always add
walnuts to it and stuff likethat.
(13:56):
So I forget all the littledetails yet, but that's the main
ingredients.
But it's just and it's so easyto make.
Okay.
And you just bake it in anine-inch square pan and put a
little bit of icing on it.
It's good.
Doug (14:09):
Sounds delicious.
Ron, was this a favorite ofyours growing up?
This is scrumptious.
Oh, perfect.
You said Nan.
Carolyn (14:16):
We called her Nan.
Her name was really Norma, butwe called her Nan.
Doug (14:19):
So this is Nan's apple cake.
Carolyn (14:21):
Right.
Doug (14:21):
All right.
I'm gonna try and get thatrecipe from you and we'll put it
up on our website.
Carolyn (14:25):
I can do that.
Doug (14:26):
Okay.
Carolyn, Ron, thank you both somuch for being on The
Pittsburgh Dish.
Thank you for having us.
That recipe sounds sodelicious.
And since the chill is in theair, I have the urge to do more
baking this fall.
We have a few episodes left toround out our year before winter
break, and we will certainly betouching on more baking-related
(14:46):
topics on the podcast.
Do you have a recipe?
Share it with us.
Just visit our website atwww.pittsburgdish.com 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
(15:07):
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
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.
(15:27):
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Are you ready for fall?
I cannot believe it's herealready, and I hope you all have
had a great summer.
And I'm so appreciative of allof the folks that have taken
some time to be on the podcast,sharing their stories, recipes,
recommendations, all of thosethings.
(00:22):
Sincerely, thank you.
If you're anything like me, thelast few weeks have been
especially busy with birthdaysand weddings.
I cooked a brunch for a bridalparty.
I've never done that before.
And I also recently justwrapped up an end of summer
cooking class at Third SpaceBakery.
Let me tell you about this menuin case you can get your hands
(00:42):
on some good produce before thefirst frost.
We did a crispy prosciutto andgrilled peach salad over dark
greens with a little toastedpecans and crumbly cheese.
You could go with feta here,and then dressed it with a
lovely lime vinaigrette just tochange up the old standard of
lemon.
So good.
And then for the main dish, theclass prepared a traditional
(01:04):
Parmesan risotto, but stirred inhalf a cup of finely chopped
basil at the very end.
It gave it a great color andthat fresh herbal taste.
And then we lightly sauteedfresh corn off the cob, along
with tomatoes and more basil, alittle squeeze of lemon, and
topped the risotto with thatalmost like a bit of a relish.
Delicious.
And finally, we had freshblackberries and juicy plums
(01:27):
that we mashed and macerated insugar and built some trifles
using angel food cake, layeredwith the fruit, and then
mascarpone whipped cream.
It was such a hit, and I'lltell you, if I can get my hands
on some more corn, tomatoes, andfresh berries, I'll be making
that menu one more time beforefall weather is truly upon us.
And finally, just tore-energize my cooking juices, I
(01:48):
did a short trip up toCleveland to see Samin Nosrat,
the author of Salt Fat, AcidHeat, talking about her newest
book, Good Things.
And I have to say, she has methinking about how and why I
cook for people and the ritualsthat we build around food.
It was a great talk, and I amnose deep into her new book.
Bonus for that trip was meetingthe moderator of her talk, Lisa
(02:12):
Sands, who is the creator of alocal Cleveland food podcast, C
L E Foodcast.
I'll guarantee you that Lisaand I will be talking again
really soon.
And since we are into fall, Ihave been meaning to catch up
with our resident wine expert,Catherine Montest, who took a
fall wine trip recently, but notin our hemisphere.
(02:32):
Let's learn about how a casualweekly meetup at a local PA wine
and spirits store turned intoan epic adventure.
Hey everybody, we're joinedtoday with Catherine Montest of
Your Fairy Wine Mother.
Catherine (02:46):
Hi, Doug.
Doug (02:47):
Hi, Catherine.
Catherine, as we record, we'rejust moving into fall.
But I know earlier this yearyou took a trip to Chile in
March, which happens to be theirfall.
You are right.
Can you tell us a little bitabout that trip and what you
experienced?
Catherine (03:04):
Oh, I'd be really happy to.
Um, a small group of us who dowine tasting together on a
pretty regular basis, if youconsider every Thursday regular.
That's regular.
Um, one of the members of thegroup is from Chile.
Oh.
And she worked in the wineindustry when they live when she
lived there.
How wonderful.
She knew a lot of folks and wasvery successful in setting up
(03:27):
an amazing tour for us.
In five days, I think wevisited 10 wineries.
My group.
Had a wine pairing dinner.
Wow.
We met winemakers fromSantiago, from the Maipo Valley,
and from Casablanca.
And it was wonderful.
Every winery was a little bitdifferent.
The winemakers all had theirown approach and, you know,
(03:51):
distinct style and way that theywere making wines.
But universally, the wines werewonderful.
Oh, I see.
Doug (03:58):
I have heard of Chilean wines, just like we get Chilean
fruit in the winter because it'stheir summer.
But I have really no concept ofuh how it compares to like
Anapa Valley or uh French Tiroor anything.
Catherine (04:12):
Interesting you bring up the terroir because it's
really kind of an amazinglylaid-out country.
It's pretty weird.
The soil is really good, andthe country itself is on the
west coast of South America.
Right.
So it borders the PacificOcean, and it is 2600 miles
(04:32):
long.
Oh, it is so long on a map.
You don't realize.
And at its most narrow, it'sabout 40 miles wide, and it's
most wide, only 220 miles wide.
Doug (04:42):
That is so interesting topographically, like it's just
this little sliver, but a superlong sliver of a country.
Catherine (04:48):
Exactly.
And they've got the mountainsthat are just a little bit to
their east.
I'm trying to orient myself inmy head.
And what's really special aboutthat is during the summer, and
being in South America, they getwonderful sunshine.
The days are warm.
They've got the mountains theycan plant on the sides of the
hills and giving the grapevinesthe wonderful exposure that they
(05:11):
need to flourish.
But because they're along thePacific Ocean there, at night
they get these cooling breezescoming in off of the ocean.
Interesting.
And that cools things down, andthe grapes get real calm and
they love that at night.
So having the shift from beingwarm during the day and cool at
night, it helps them to reallyproduce really good, really
(05:34):
flavorful fruit.
Doug (05:35):
Interesting.
Catherine (05:36):
And that shift from warm to cold in the cycle of the
day is called a diurnal shift.
So if you want to get realtechnical about things.
Doug (05:44):
Oh my gosh.
Catherine (05:45):
That might be too much.
Doug (05:47):
Well, were there some particular maybe not the
wineries, but the varietals?
I don't know about thedifferent grapes down there.
Do they have different names?
Do they grow some of the oneswe're familiar hearing here at
home?
Catherine (06:01):
You're going to be very familiar with most of the
grapes that are grown there.
Okay.
Um, specifically from the Reds,we're looking at Pinot Noirs,
Cabernet Sauvignon, and Malbec.
And their next door neighbor isArgentina.
And you've probably drank a lotof Malbec from Argentina.
Probably.
The Chilean Malbecs really holdup and can really compare to
(06:24):
them.
And because they're not as wellknown, you can often get them
at a little bit better of aprice.
The Chilean Malbac.
The Chilean Malbecs.
Yeah.
And Chile is the fifth largestproducer of wine on the planet.
Oh.
And they produce a little overtwo and a half million pounds of
wine grapes every year.
Doug (06:44):
That's kind of amazing.
And I love these stats,Catherine.
It's like you're giving us thebook report.
The book report.
The wine report.
Catherine (06:51):
Oh, I like that.
Yeah.
That most of the wineries thatwe visited were small
family-owned operations, and alot of them didn't do any
exporting.
We did go to one largeproducer.
And this is a name that mostpeople who drink wine are
familiar with.
You've seen it on the shelves,and that's Concha y Toro.
Doug (07:11):
Okay.
I'm not familiar, but okay,keep going.
Catherine (07:16):
Canche Toro is the biggest producer in all of
Chile, and they've got a numberof different labels that they
support.
The one I want to tell youabout today, and I hope I
pronounced this right, is calledCasaleiro del Diablo, which
means the devil's locker.
Doug (07:38):
Well, I got the Diablo part of that.
So the Devil's Locker.
Catherine (07:42):
The Devil's Locker.
So the story goes that DonMelcourt, and this is over a
hundred years ago, he was thefounder of Conchae Toro.
And word got out in thesurrounding village that his
really good wines, the prizedstuff, he kept in his wine
cellar behind this kind of iron,wrought iron gate kind of
(08:05):
situation.
And that was the reserve stuff.
That was the good stuff that hewas kind of hoarding for
himself.
And he kind of noticed that hisreserves were shrinking, but
not at a rate at which he wasdrinking them.
Doug (08:19):
Oh, behind his secret.
Catherine (08:21):
Well, it became not so secret.
And folks were getting in thereand kind of snitching a little
because they wanted to taste thereally good stuff.
So having it in the cellar andyou know, behind this wrought
iron gate wasn't doing the trickfor him.
I mean, we're talking over ahundred years ago.
So there wasn't a lot oftechnology to support the thing.
(08:41):
So by paying attention to whatwas going on culturally, he's
like, oh, people are afraid ofspooky things.
So he made up a story about thedevil's locker, Castile del
Diablo, and that his cellar washaunted.
Oh.
So if you go down into thecellar, it has normal noises and
(09:03):
things.
But when someone introduces theidea that there's a spirit
there, especially an evilspirit, those sounds become
amplified.
Yes.
And the shadows become moremenacing.
Doug (09:15):
Everything takes on a new meaning.
Catherine (09:17):
Entirely.
So he kind of created thislegend of the devil's locker.
And it kept the locals out ofhis special reserve.
Oh, how interesting.
Isn't that fantastic?
That is a great story.
And so I'm bringing this upbecause it's spooky season.
It is.
Doug (09:35):
We're getting uh we're recording just before Halloween.
Catherine (09:39):
So for your Halloween, if you want to kind
of treat your friends to a funlittle story and some pretty
good wines, all of the um ConceToro Casillero del Diablo, easy
for my friend to say, not soeasy for me.
They're available in um CabSav, Carmen Air, Malbec, Merlot,
and even a red blend.
(10:00):
So kind of all across the reds,and it's only about $10 a
bottle.
Doug (10:04):
And so these are readily available at like a PA State
store.
Yes, they are.
Excellent.
Catherine (10:09):
Yep.
And they actually are prettypopular because I was looking at
them on wine.com this morningand they were all sold out.
Doug (10:16):
And I just want to rewind for a second.
So you were there like at primetime, because this was like
their fall, their harvest time.
Catherine (10:23):
Their harvest season, yes.
All of the um the wineries werein the process of getting their
harvesting equipment out.
And when I say that, it'sreally for how they're
de-stemming the grapes andthings with those smaller
growers.
They had teams of people who goout into the vineyard and pick
by hand.
Doug (10:43):
Yeah.
Catherine (10:43):
They're not using big machinery.
And when you do things that area little more, you know,
hand-called, hands-on, and um,they tend to be a little bit
more expensive because you'vegot so much more labor involved.
Conce y Toro being a hugeorganization, they're harvesting
with some machines and they'reable to produce a huge volume at
(11:04):
a pretty reasonable price.
Doug (11:05):
And keep their prices down.
Yeah.
So, Catherine, when you weredown there and you were
experiencing these smallervineyards, uh, I know we've
talked in the past about uhorganic wines or folks that want
to make sure they reallypreserve their uh their land
with uh sustainable orregenerative practices.
Did you encounter any of that?
Catherine (11:25):
Doug, that's predominantly what we
encountered.
Oh, that's great.
Yeah.
Wineries like Lof and Emiliana,most of the work was done by
hand and just very carefully andmeticulously and with love.
Oh, good.
And they really have a lot ofrespect for the land and the
produce that it provides and thelifestyle that it provides.
(11:46):
That's a lot of conservationand not just thinking about the
land for today, but thinkingabout the land for future
generations.
And there's a lot of time andattention that's paid to that.
And it's really one of thevalues that uh most of the uh
winemakers that we talked withheld.
Doug (12:04):
That's such a good news story.
Catherine (12:05):
Yeah, it really is.
Uh talk to the wine specialistat your store and find out
what's special from a smallgrower that they have in their
store from Chile.
And you will not bedisappointed.
They are so passionate aboutcreating really wonderful
products that tell the story oftheir country that you'll be
doing yourself a favor to lookfor some of the small growers
(12:27):
from Chile.
It was an amazing trip, and Ireally recommend if anybody is
into wine tourism, it's a greatplace to go.
Doug (12:35):
Catherine, I can't wait to go look for Chilean wines.
I hope you enjoy them.
Thanks, Doug.
Thanks so much, Catherine.
Catherine (12:43):
Hello, this is Catherine Montest, your fairy
wine mother, and you arelistening to The Pittsburgh
Dish.
Doug (12:51):
We are in primetime apple picking season.
And if you're looking for morerecipes beyond the traditional
apple pie, we get one fromCarolyn Beinlich of Triple B
Farms.
Hey everybody, we're joinedtoday with Ron and Carolyn
Beinlich of Triple B Farms.
Carolyn, last time you werehere, it was the summertime and
we were talking about all thethings that were going on at the
(13:12):
farm.
But now we're moving into latesummer, fall.
I think we're in apple season.
Is there a recipe that you liketo make with the apples from
the farm?
Carolyn (13:21):
Yes.
Um, we called Ron's mother Nan.
And uh so I make an apple cakethat we call Nan's apple cake,
and it's one of our son Bill'sfavorites, too.
Doug (13:32):
So can you tell me a little bit more about the
recipe?
What goes in it?
Carolyn (13:36):
It's very easy.
Um you're slicing up the applesthinly, and then they have to
sit in a mixture of sugar andvegetable oil for a while.
Interesting.
And then um, it's just yourflour, and uh I always add
walnuts to it and stuff likethat.
(13:56):
So I forget all the littledetails yet, but that's the main
ingredients.
But it's just and it's so easyto make.
Okay.
And you just bake it in anine-inch square pan and put a
little bit of icing on it.
It's good.
Doug (14:09):
Sounds delicious.
Ron, was this a favorite ofyours growing up?
This is scrumptious.
Oh, perfect.
You said Nan.
Carolyn (14:16):
We called her Nan.
Her name was really Norma, butwe called her Nan.
Doug (14:19):
So this is Nan's apple cake.
Carolyn (14:21):
Right.
Doug (14:21):
All right.
I'm gonna try and get thatrecipe from you and we'll put it
up on our website.
Carolyn (14:25):
I can do that.
Doug (14:26):
Okay.
Carolyn, Ron, thank you both somuch for being on The
Pittsburgh Dish.
Thank you for having us.
That recipe sounds sodelicious.
And since the chill is in theair, I have the urge to do more
baking this fall.
We have a few episodes left toround out our year before winter
break, and we will certainly betouching on more baking-related
(14:46):
topics on the podcast.
Do you have a recipe?
Share it with us.
Just visit our website atwww.pittsburgdish.com 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
(15:07):
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
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.
(15:27):
Stay tuned.
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