October 12, 2025 • 38 mins
(00:55) A state-of-the-art kitchen hidden beside a glasshouse, garden-fresh herbs clipped minutes before class, and a room wired like a studio so every chop and sauté is easy to follow—this week we head inside Phipps’ Botany Hall Teaching Kitchen with Culinary Programs Manager Tess Monks to see how Pittsburghers learn to cook together.
(08:24) We dig into the secret sauce: produce from the Phipps gardens, botanical beverages that blend plant science with bar craft, and the bread-art phenomenon of botanical focaccia that sells out on sight. Tess has built the program from a blank slate in 2018, partnering with chefs who bring deep cultural roots and plant-forward imagination, and expanding into culinary medicine.
(33:06) We also step outside the classroom. Chef Kate Romane shares her Monday refuge at Hey Babe in East Liberty—yes to the crispy eggplant and a dialed in wine list—while Thai cook and PBS Great American Recipe contestant Suwanee Lennon guides us through an approachable Thai Larb.
If this speaks your language, subscribe, share with a friend who needs kitchen inspiration, and leave a quick review—what guest should we feature next?
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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.
Do you know about the almosthidden cooking school gem at
Pitts Conservatory?
This week we meet Tess Monkswho reveals it all.
Where does a rock star chefdine on their day off?
Kate Romane takes us to HeyBabe.
(00:23):
And looking for an introductorydish to Thai cooking at home?
Suwanee Lennon shares a recipeto get you started.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Chef Alekka LLC.
From private events to a pastafrom scratch class, Chef Alekka
(00:44):
does it all.
Visit her website atchefaleka.com to see her latest
offerings and book your nextculinary experience.
Now, on to the show.
Well, thank you so much forcoming over and for being on the
show.
Tess (00:59):
Thank you so much for having me.
Doug (01:00):
Would you introduce yourself to our listeners and
what you have going on right nowin the world of food?
Tess (01:07):
Yeah.
So I'm Tess Monks.
I'm the Culinary ProgramsManager at Phipps Conservatory,
where uh we have a kind ofsecret, hidden little uh it's
our botany hall teachingkitchen.
It's sort of a hidden gem.
It is.
It is, yes, yes.
And we're still getting newstudents all the time, which is
really exciting.
Uh so yeah, I'm I'm in therefive days a week.
We're running classes, we'vegot um instructors from all over
(01:28):
the city, all sorts ofdifferent backgrounds.
Uh we stay really busy inthere.
Doug (01:32):
I have to say, I accidentally discovered Botany
Hall Kitchen a few years ago,and I think maybe you had just
come into that role.
And as you said, it's part ofPhipps Conservatory and
Botanical Gardens, but it's offto the side in this beautiful
building from like what, 1901?
Tess (01:53):
Exactly.
Yeah, it's not on your beatenpath.
So if you've been to Phippsbefore, you've seen the flower
shows, you've been through, uh,you would have to go kind of out
of your way, know where you'regoing to find Botany Hall where
our teaching kitchen is.
Uh, but yeah, an olderbuilding, it's really beautiful.
The space that the kitchen isin uh previously was what Phipps
calls a dirty classroom.
So they were potting plants inthere and diagnosing plant
(02:14):
problems and doing kids'programs.
Uh, and then it's beenrenovated into the
state-of-the-art teachingkitchen that it is today.
Yes.
Uh, those renovations finishedup in, I believe, May of 2018,
and it's been a functionalteaching kitchen space ever
since.
Okay.
Um, so yeah, and it's it's justbeautiful in there.
Doug (02:31):
Yes.
You know, you said state of theart.
I would say it looks like uhsomething off of a TV set, and
there are cameras and things.
So even if you're taking aclass, right, you can see some
monitors at times, you can seelike what the chef or the cook
is doing.
Tess (02:46):
Yeah, it's got some food network energy for sure.
We've got a couple cameras inthere uh and they mirror the
countertop action.
So when a chef is doing a demoor when someone's chopping
something up, sauteingsomething, we have cameras on
that, and then we'll stream thatthrough the TV.
So there's not a bad seat inthe house.
You can either see it from afew feet away or in the back of
the room through the cameras aswell.
Doug (03:07):
Well, I love this.
And since we're kind of on thetopic of what a participant
would experience, let's kind ofgo through a few more things.
Class size is usually what, 12to 18?
Tess (03:19):
Yeah, exactly.
Um, a good class, a good fitfor a good class.
We typically will put people infour groups of four.
So we max out at 16.
It works really well recipemath-wise, too.
So that works out.
Um, but essentially, yeah, yousign up for the class, you're
working with the same equipmentthat the chef is working with,
kind of center stage at thefront of the room.
Um, and then whether you'vesigned up solo or with friends,
(03:41):
you're kind of in a group.
So not all the pressure is onyou to get everything exactly
right.
You're working with some otherpeople, uh, which makes it
really fun as well.
Doug (03:49):
Yes.
And we should say too, ifsomeone is a member of FIPS
Conservatory, they usually get adiscount on a class, right?
Tess (03:56):
Right.
Yeah, there is a slightdiscount for members.
Um, and then they're also thefirst to know about it.
So they get the mailer in themail.
So I think that's almost justas valuable as the discount uh
because the space is a littlesmaller, it fills up so quickly.
So yes, members do get adiscount and makes a great date
night.
Doug (04:11):
I was looking uh just this morning before you came over,
and you are programmed out tillthe end of the year, but a lot
of classes do fill up.
So being a member and gettingthat alert or email or whatever
ahead of time is superimportant.
Let's talk a little bit aboutsome of the classes and even
some of the goals.
Your chefs and the folks thatare coming in are teaching not
(04:34):
only recipes, but also someculinary skills.
And is it true that sometimesthe chefs can go out to a garden
at FIPS and even get someproduce?
Am I right?
Tess (04:47):
Yes, you are right, which makes it very PHIPPs-y.
I like to say my little wordthere.
Doug (04:52):
That's awesome.
Tess (04:52):
Um, so yeah, in an ideal class, especially like we're
rounding out the fall seasonright now or the summer season
kind of rolling into fall.
So we've gotten so muchbeautiful stuff from the garden.
So whether we're harvesting itahead of time in case we need
kind of a big bulk of things,um, but ideally, yeah, we're
getting students out in thegarden before class, even if
it's just to harvest a couplefresh herbs for a garnish.
(05:13):
Yeah.
Um, but our our horticultureteam does a really great job of
getting a ton of produce fromout of the garden.
We've gotten peppers, tomatoes,uh, even some really spicy
peppers this year that were funto play with.
We did a hot sauce class.
So yeah, we're very plantforward.
We um garden to table conceptis always is always top of mind.
We're still doing pierogies,we're still doing wine night,
(05:36):
but um always trying to getpeople out into the garden and
make make that connectionwherever we can.
Doug (05:40):
And did you just say you have a team going out to pick,
but will the chef or even thestudents have moments where they
could go out on certainclasses?
Tess (05:49):
Yeah, for sure.
It really just depends on theclass, like time of year and
things.
Doug (05:52):
Exactly.
Tess (05:53):
Yeah, if we're doing salsa, we let the horticulture
team take care of the 30 poundsof tomatoes for the meat.
Um, but if we uh if we have aclass, I mean we've got a couple
classes this week and we justneed a little bit of basil, a
little bit of oregano.
So we'll hop out and before theclass and harvest some of that
and talk about um growing it athome, how to save it, all those
things.
Doug (06:11):
How fun.
Tess (06:12):
Yeah.
Doug (06:12):
Wow.
Let's do this since you'vealready mentioned a couple,
salsa and and maybe pierogi.
Uh, what are some of theclasses that you've held that
were really popular, sold outsuper fast?
And maybe what are some thingsthat are upcoming right now?
Tess (06:29):
Yeah, how many examples do you need?
Doug (06:31):
You have so many classes.
And uh, to your point, we'vehad great chefs on this show,
and I've seen a lot of them inyour classes.
Tess (06:38):
Exactly.
And I was scrolling through umyour podcast and listening to a
ton of your guests.
I've I've got some impostersyndrome today.
You had some really greatpeople.
Um, but yeah, we've overlappeda lot.
Um, one class jumps to mind.
We've run it a few times now.
Uh botanical focaccia.
We've actually done that withChef Aleca, who's been on your
show a couple times.
Um, and as well as Chef Emily,shout out to her.
Doug (06:59):
But Chef Emily Larson.
Correct.
Right?
Spilling the soup is what Iknow her handle about.
Exactly.
Tess (07:06):
Yep, yep, that's her little biz.
So shout out to Chef Emily.
Um, but yeah, botanicalfocaccia sells out right away.
We're able to um make focacciabread.
The chef will demo how thatworks, doing, you know, putting
the fingers in the dough andmaking the perfect, um, the
perfect dough out of it.
And then um, while while thedough is resting, rising, people
will cut up peppers, shallots,herbs, whatever it might be, and
(07:30):
decorate their own.
We have these eighth sheets,quarter sheets that people will
do it on.
And at the end of almost all ofour classes, we share a meal
together.
And it is like almostimpossible to get these people
to eat what they've made.
They just want to take it homeand share it with their family.
They've made their own littlemasterpiece.
And I mean, they've reallygotten creative.
We've seen campfires, we'veseen oceanscapes, we've seen, of
(07:51):
course, botanical uh flowersand things.
Doug (07:53):
So they're doing bread art on the Pacaccia.
Tess (07:56):
Yes, just out of herbs and and different veg and how to
cut it.
We'll cover some knife skills.
So whether you want rings orstrips, you know, et cetera, et
cetera.
Uh, but people get really intoit.
It's a lot of fun.
So um, if anyone didn't make itinto the next round of
botanical pacaccia, there willbe more, don't worry.
Um, we'll we'll be runningthat, I think, forever.
Doug (08:14):
Oh, well, that's great.
And then we also get into likesome uh more like culturally
specific food.
Uh, I've seen severalIndian-based classes.
I think you're just about tohave a Panamanian food tonight.
And then you bring in a lot ofother chefs too.
Isn't EYV coming soon and doinglike a chef's table?
Tess (08:34):
Yes, chef Mike down at EYV.
He's excellent.
We've had him a number of timesand we'll continue to have him
back again and again.
Uh, he's down on the northside.
Uh EYV stands for eat yourvegetables.
And he just really puts themas, you know, makes them the
star of the plate.
And and of course, it's a veryperfect fit for Phipps.
Very plant forward.
Uh, his accommodations, he'slike a magician, the way he can
(08:56):
make accommodations foreveryone.
And everything is so delicious.
And I'm not a big mushroomperson, but let me tell you, I
will eat whatever he puts infront of me, um, he's been
really great.
Doug (09:06):
Oh my gosh.
Tess (09:07):
Um, I also have Chef Jay, who is our Indian cuisine chef.
Yeah.
Um, and she's excellent.
She's really the full package.
She can talk about uh the foodand how how it's prepared, but
she can also talk about, youknow, that her grandma used to
make it this way, or it was astreet food for her growing up
and things like that.
So Chef Jay is another one.
If someone is interested inIndian food, it's a whole
cultural experience with her.
(09:28):
It's a lot of fun.
Uh, and the food is alwaysgreat.
Doug (09:31):
She's done several classes.
I think she's the one I'venoticed.
Tess (09:34):
She, yeah, she's she arguably has done some of the
most.
We she was one of the firstchefs to be in that space after
the renovations were complete.
Um, and I just saw her againlast week.
So she's in there all the time.
Doug (09:46):
I I want to mention maybe just one or two more or classes.
Uh Chef Rachel Homan.
Tess (09:51):
Oh, yeah.
Doug (09:51):
Uh she does a lot.
Tell me some of the classesshe's uh led.
Tess (09:55):
She's another great chef.
Um, I I've met a gold mine ofinstructors through Chatham
University's Master Food Studiesprogram, and they all come to
with kind of an already nichearea.
Um, you know, they're expertsin something.
Chef Rachel's really a jack ofall trades.
So if we get it, if we get akind of off-the-wall class
request, she's one of the firstones I'm calling.
So yeah, she's covered a lot.
(10:15):
We've done pasta um fromscratch again and again with
her.
She's covering our Taste ofPanama class tonight that we're
we're leaning into FIPS tropicaluh Panama exhibit right now.
Oh and we've done a coupleTaste of Panama classes.
So she was able to pick thatup.
Um she teaches at Crate CookingSchool as well.
So she's really well rounded.
She can she can do a lot uh andshe can really lean into
(10:38):
whatever the topic is that we'retrying to cover.
Doug (10:40):
Years ago, Chef Rachel and I did a kids' cooking camp, and
I was so green at being in acommercial kitchen, and she was
great.
So yeah, love that you haveher.
Tess (10:49):
Yeah, she knows her way around.
She's great with all audiences,happy to so happy to have her
on board.
Doug (10:54):
Well, you have me thinking too uh about audiences, and I
think what we've been talkingabout mainly are more
adult-centric classes.
Are there programs at certaintimes of the year for kids or
young adults?
Tess (11:07):
We've done a lot of summer camps.
Um, so we'll we'll bring themin in summer and oh my gosh,
they are so much fun.
And it's such a breath of freshair compared to, you know,
having the adults in there allthe time.
Um, so yeah, we've done a lotof stuff with them.
Um, again, making connectionsto the garden, making sure they
know where their food is comingfrom and how important it is,
uh, teaching them about compostand food waste and all these
(11:29):
things.
So in the summertime, we havemore of the kids' programs
happening.
Uh throughout the school year,we have field trips come in and
they'll do little classes hereand there.
Um into the kitchen.
Yeah.
Oh, that's great.
A lot of the field trips thatcome through will just tour, but
we've worked with a couplegroups that uh just because the
space is so small, we've workedwith a couple of groups in
smaller size, we've been able tobring them through and do a
(11:51):
little garden to plate lessonwith them, and they're always
excited to get a snack.
Doug (11:55):
I would just say, as a youngster, I would have loved
that.
Oh, yeah.
Yeah.
Tess (11:59):
They love it.
Doug (12:00):
So that's something to for folks to keep an eye on coming
into the summer.
Why don't we continue into thefall and winter beyond some of
the cooking classes where you'reactually making maybe a full
meal or a full recipe?
I think I noticed there aresome that you could maybe be
doing drinks or appetizers.
Is that right?
Tess (12:19):
Yeah, we try and cover a little bit of everything.
So definitely around theholidays, we're doing small
plates and appetizers and uhvegetarian-friendly Thanksgiving
sides and things like that.
Um, beverages are really fun.
We've got a really fun duo.
Drew and Hannah, they've donesome botanical beverages classes
with us.
So we've got a Halloween one,we're doing a holiday one.
Doug (12:41):
I think I just saw this one.
It's coming up, I think, onOctober 17th.
Botanical beverages.
Tess (12:47):
Yep, all right.
Doug (12:48):
Yeah, I love it.
Tess (12:50):
Yeah, we actually ran it last year virtually, and we had
such a good time.
We're like, we're gonna do thisin person.
This was too much fun.
We got to bring everyone inhere.
So we've got some really fundrinks um from Drew, and then
we've got some uh fun plantknowledge from Hannah.
So we'll make a drink andHannah will talk about the
botanical properties of theingredients that we're using.
Drew will sprinkle in a littlebit of trivia.
(13:12):
Um we have some really fungarnishes, it's gonna be a good
one.
Doug (13:15):
Oh, I love that.
And then as for the appetizersand things, I know I've seen
tapas, dim sum, and maybe justlike general like spreads and
things for your holiday.
Am I right?
Tess (13:26):
Yeah, yeah.
We've got all those going on.
Um, we we have one series rightnow called Gather Around the
Table.
So that's our tapas and dim sumand smorkish board classes,
which those are those are allvery popular.
Uh, and then we've also gotshared, shared in small plates
for different seasons.
So we're doing Halloween,Thanksgiving, and and the
holidays.
So lots of good stuff to comethere too.
Doug (13:47):
Have you seen attendees come back again and again in
terms of participants?
Do you have some regulars thathave sort of fallen in love with
these classes?
Tess (13:55):
We do.
We do have some regulars.
It's interesting.
I usually ask ahead of a classhow many people are there for
the first time.
And it's almost, it's almostconsistently half and half.
So we get a good number ofrepeat students, but we're still
getting new students, new firsttimers all the time.
Um, but yeah, we definitelyhave some repeat students.
I think some of them should beteaching the classes by now.
They've been here a good bit.
(14:17):
I think they could, they couldprobably jump in if I needed
them to.
Um, but yeah, always have somefirst timers too.
And then we have people whohave come with a couple you
know, they've come 10 times andthen they're bringing their
sister, they're bringing theirboyfriend or something.
And so then we've got new firsttimers.
Um, it always is, it's always agood crowd.
Doug (14:34):
And I think you mentioned this earlier too.
You are typically sharingthings at the end, you're
sharing a meal or whateveryou've made or or prepared.
Uh, so it's really a wonderfulexperience because you're
learning, you're engaged.
And I think so many people areabout that now.
They're about going out to finda unique experience.
And even if they've come to oneclass, there are so many other
(14:57):
different classes.
You should keep looking at thatcalendar.
Tess (15:00):
Absolutely.
It's a great gift idea,actually.
We get a lot, we get a ton ofpeople that come in.
Oh, this was my birthday giftor this was our anniversary gift
or something.
Um, people love an experience.
I think especially after COVIDhappened and everyone, you know,
was like stuck inside for aminute, everyone's just eager to
get out, learn something new.
Um, it just is so much more funto have a hands-on experience
(15:21):
and be part of it.
And we get a lot of people comein who the class was purchased
for them as a gift.
Doug (15:26):
Oh.
I have like sort of one morelike logistical question now
that I'm thinking about this.
Have you had anyone buy a wholeclass, like for, I don't know,
a bridal party or somethingcrazy like that, or a birthday?
Has that happened?
Tess (15:39):
We've had some private rentals.
We don't lean into the privateparties too too much.
Um, it's typically becausewe're scheduled so far out and
availability is just tricky.
So we're still a small teamtrying to do what we can in
there.
We do some private rentals withlocal organizations around
culinary medicine.
So UPMC, American HeartAssociation.
We've worked with them and donesome private events where
(16:02):
they'll bring in a specificaudience and we're tailoring it
to maybe a medical condition orum, you know, a teach the
teacher model.
So those are really specialprograms.
Yes.
Um, not too much in the privatebridal shower world.
We've done a little bit ofthat, um, but we see the space
as an education space before anevent space.
So we kind of lean in thatdirection as far as what we're
(16:23):
planning and what we're takingin.
Doug (16:25):
I think that that's the right thing to do.
Yeah.
Yeah.
unknown (16:28):
Yeah.
Tess (16:29):
This is Tess, the Culinary Programs Manager at Phipps
Conservatory, and you arelistening to the Pittsburgh
Dish.
Doug (16:36):
Tess, I just love everything you're doing.
And you have built such anincredible program over these
few years.
You said 2018, and here we arein 2025.
So seven years later, sorobust.
How have you done that?
Like, how long have you been inyour role building these
classes and programs?
Tess (16:55):
Yeah, so I started um about I just had my seven and a
half year anniversary.
So congratulations.
Thanks.
Yeah.
So I really started and it wasa really blank slate.
They had just finished therenovations on the space.
So uh Chef Jay had already beenaround.
We had a couple otherinstructors who had seen this
space.
So I kind of started with themand learned what I could.
Um, I do not have aprofessional culinary
(17:17):
background, so it was a lot oflearning on the fly and having a
lot of fun um figuring thingsout as I went.
Um, Phipps is also, you know, abig leader in how that they
wanted the space to operate andwhat directions we wanted to
lean, where our priorities wereat.
Um, but yeah, I mean, the foodscene in Pittsburgh is so well
connected.
Every time I find a new chef ora new instructor, they know
(17:39):
somebody that I'm alreadyworking with.
They might recommend somesomeone else to me who I can
bring in.
Uh, so it's been a lot of fungetting to know everybody and
run around the city to all thefun food spots and figure out
what everyone's talking about.
Uh, really excited to be partof that community here.
Doug (17:54):
I've even noticed you've had some instructors in the past
that were on their way toopening a space.
And by hosting a class, it's agreat platform for them to
showcase what they can do.
I know the women that own ThirdSpace Bakery did a class or
two.
And I know you've had a coupleof other chefs along the way.
Tess (18:13):
Exactly.
It's a perfect space forsomeone who might need some
workshop experience or they'rethey're new to the scene and
they they kind of need to, youknow, want to find their
footing.
Um, like I said, ChathamUniversity's master food studies
program has been a great, agreat gold mine of for me of
networking and people and theyall know each other and they're
all connecting me with eachother.
Uh so Emily Foster fromSelf-Reliance I TAN, we've done
(18:37):
some classes with her.
Oh, great.
Um, you have a lot of supportgoing in.
I'm gonna be there to help withthe sourcing, to help with the
timing, to help with figuringout how the class should be
marketed and kind of um a littlebit of a stepping stone for
someone who's kind of trying tostart their own thing.
Um, yeah, it's a good, it's agood space for that.
Doug (18:54):
I I think it is just like this other gem on somebody's
culinary journey because we knowEmily, she's been on the show
and she has been vendingself-reliant Setan and now she's
going into a physical space,but to then be in a platform
where she can show and showcasehow to use her food product,
what a great news story.
Tess (19:14):
Exactly.
Doug (19:15):
Yeah, thanks for that.
unknown (19:16):
Yeah.
Doug (19:16):
Are there any other moments uh in building this
program that you are reallyproud of?
Tess (19:22):
We've had we've had a lot of really cool people come
through this space.
Uh, we've done some privateprograms for uh different
organizations locally.
One comes to mind uhspecifically, we worked with
UPMC Children's Hospital uhFamily Hospice Group.
Um, and they actually were ableto come in.
They had a whole curriculum,um, and it was how to manage
(19:42):
grief through cooking and how tokind of go on with life after
losing a loved one and beingable to navigate the grocery
store again and figure out howyou know building your appetite
again.
And we were able to do thiswith the with the kiddos and
their families, and you know,just giving giving them good
food and getting them to feelgood.
And that felt that was one ofthe top tier ones we've done for
(20:04):
sure.
Doug (20:05):
Incredible.
That's so powerful.
Thank you.
Tess (20:08):
Yeah.
Doug (20:08):
Wow.
I see how that tie to not onlycooking just to learn, but to
the medical world of Pittsburgh.
What a unique and good synergythere.
Tess (20:19):
We've also you worked with Pitt Med School.
We've done um mini culinarymedicine elective where the
students will come in, um,they'll learn a recipe, they'll
learn knife skills, kind of howto cook something.
Maybe uh we're coveringsauteing or we're covering
roasting.
Uh, but that recipe is designedto complement um a case study.
So we also have a practicingphysician in this space.
They're sharing a case studyaround a specific condition, and
(20:42):
then we're creating a meal thatyou would essentially prescribe
to someone with that conditionover medicine.
So um, and all of thesestudents, you know, I hear again
and again they only get such,you know, little time studying
nutrition and dietitian thatarea at all, you know.
So they're really thankful forthat experience.
I'm not even sure they getcredit for it.
They love coming in.
(21:02):
Yeah, yeah.
It's oh it fills up reallyquickly every time.
Uh really just feel good stuff.
We've had there was a fewstudents that came out of that
program that went on to do theirown cooking programs and
private meal prep for people,but depending on their
conditions and things.
So really great stuff to comeout of that program.
Doug (21:19):
Tess, we're talking about folks that are kind of going
through their career and doingsome great things.
You mentioned earlier that youwere not in the culinary field
when you took this position.
What did you go to school for?
What was your background?
Tess (21:33):
Yeah, so I I really wound up here in such a roundabout
way.
Uh, I went to school forcommunication and marketing, and
I had a lot of fun with that.
I played with that a few for afew years after graduating.
And then I found myself innonprofit management throughout
Pittsburgh.
Um, been with a coupleorganizations, was looking for
something new.
I had actually applied for aposition with the events team,
(21:56):
but had just helped manage aculinary program at the last
organization I was with.
I was talking about that in myinterview process.
Um, and then they ended upsaying, you know, we had just
finished the renovations on thiskitchen.
You might be interested to gothis route instead.
Um, so you know, they showed methe space and it just felt like
a really good opportunity tobuild something up.
(22:17):
And uh Phipsis just has suchbeautiful vision for things, and
I was happy to be a part ofthat.
So yeah, my background's innonprofit management.
And now that I've got a foodcomponent in that, I don't think
I'll ever be happy in a jobwithout it.
I it's just it's the ultimateconnector of people, and it's
(22:37):
just a really great tool toeducate, uh, whether that's
nutrition or culture or youknow, relevant events,
whatever's going on, food isjust, I think, the perfect tool
to teach it with.
Doug (22:49):
I couldn't agree more.
Uh, did you grow up in thewestern Pennsylvania area?
Tess (22:54):
I didn't.
I grew up in north centralPennsylvania, kind of in the
middle of the nowhere, reallyrural area.
Um, grew up real meat potatoesand you know, farm life.
I didn't grow up on a farm, butyou know, surrounded by them
for sure.
Um, I actually grew up a prettypicky eater.
I was kind of followed in mybrother's footsteps.
I didn't know how wrong he was.
That there were all thesedelicious foods out there.
(23:15):
Um, so yeah, I've come a I'vecome a long way in the food
world.
Um, excited to have been ableto branch out and try new things
after growing up in um kind ofrural Pennsylvania.
Doug (23:26):
Well, that's what I was going to ask too, with this
experience then, since youmentioned it was pretty meat and
potatoes and picky.
What are the lessons you'vesort of picked up and now you're
putting down for yourself inthe kitchen?
Tess (23:36):
I I get that question a lot.
Like, you know, what's myfavorite thing to make, or
what's my what's my favoritelike kitchen skill sort of
thing?
I really think the mostvaluable skill is just being
able to make a meal out of whatI've got in the fridge already.
Uh I think that's just it makesall the difference in the
world.
I know people get really hungup on having every exact
ingredient and running to thestore 30 minutes away to make it
(23:58):
happen and knowing yoursubstitutions and knowing where
you can cut corners and andadjust things is I really think
the most valuable thing I'vebeen able to learn and apply to
apply to my life like superdirectly at home.
Doug (24:10):
Mm-hmm.
I am right there with you.
And I have said it, I thinkjust on another recent podcast.
It is that flexibility incooking, that think for yourself
and uh freeing yourself from arecipe.
A recipe is a great place tostart, but you know, once you
make it once or twice, you youshould have that freedom to walk
away from it and do your ownthings.
And to your point, a lot offolks just need to know hey,
(24:33):
I've opened the cupboard, I'veopened the fridge, is there
something I can make?
What can I make?
And you start getting all thesecombination ideas probably from
seeing all of those classes.
Tess (24:42):
Yes, exactly.
And it's funny, in classes, wetypically do don't give someone
the recipe, give the table therecipe because they're they're
working ahead or you know,they're trying to follow it to
such a T and you know, we'retrying to explain this.
Is simply you'll get the recipelater, I promise.
But this is simply a guide.
You know, you should you shouldmake what you like.
And if if that means an extraclove of this or a little less
(25:03):
of that, then you should youshould make those adjustments.
Right.
Doug (25:05):
And you know, so many things can change even from how
you cut a vegetable.
And, you know, maybe somebody,you know, just chewing is a
problem for some folks.
So, you know, maybe things needto be smaller or bigger, and
just letting folks go with thatpreparation moment is really
freeing.
Tess (25:23):
Yeah, and knowing and I think like you said, um, just
knowing how to cut things canreally make all the difference.
I hate when you have a mealcome out and you have to cut it
up yourself.
Like, I might I do that athome.
What are you doing here?
Um, so yeah, I think knifeskills is really like it just
really easy answer as far aslike what you can learn and what
what really comes in handy,what's really valuable, like a
(25:43):
transferable at-home skill.
Um, and the kitchen is a niceplace, these classes, because
you don't have anotherdistraction.
You don't have, you know, theTV's not on in the background,
someone's not asking for yourattention.
So it's a really nice space tobe able to just lean in and
learn a skill and and practiceand put it to practice.
Doug (26:00):
I love uh what we called kinesthetic learning.
You know, you do it, you'rephysically doing it.
Tess (26:05):
So yes, it's a perfect the space is built perfectly for
that.
Doug (26:10):
Again, it's so beautiful.
You have to go.
Uh so why don't we do this?
Let's move forward.
I'd I'd love to think aboutwhere is the kitchen program
going?
Do you have any new vision orgoals for the coming months or
next year?
Anything you want to add on orexpand?
Tess (26:28):
We're in a really good place and we're talking a lot
about that right now.
Kind of what is the vision,what what does happen next?
I know culinary medicine is anarea that uh we really want to
be a leader in in the Pittsburgharea.
So trying to figure out uh howto be the experts in that with
while also bringing in theexperts in that.
Um so that's a really importantspace.
Um I I feel like uh sometimes Ifeel a little tunnel vision,
(26:51):
but it really does just feel soimportant and so relevant right
now.
And culinary medicine andplant-based whole food medicine
and recipe building, they all goso hand in hand.
It really is the perfectcomplement.
Um, I'm also part of a reallyfun group uh called Pit Murr.
It's the Pittsburgh MuseumEducators Roundup.
Oh.
Um, and so there's uh, youknow, there's handfuls of us
(27:12):
from different organizationsaround the city.
And uh we have some kind ofstirrings going on with a couple
of them and how we can worktogether.
And, you know, I keep sayinglike anybody can anybody can use
this kitchen.
You know, food is just theultimate tool.
So trying to figure out how wecan work with some other
partners in the city.
We've got some exciting stuffcooking up, should I say, uh,
(27:33):
with some of some of mycolleagues from that program.
So more to come.
Doug (27:37):
That sounds perfect.
And you said it earlier.
Food is the perfect way tobring people together, including
organizations, and how youlearn from each other.
I did sort of have a sidequestion.
You know, you mentioned how howgreat Phips is, and I think
everyone loves it in terms oftheir vision.
Uh, you know, whoever it isthat helps to govern FIPS and
and say, you know, what are thegood things we're doing and and
(27:58):
what are things we should startdoing more of?
What are they saying about thekitchen program at Botany Hall?
Tess (28:05):
All good things.
We really have had such asuccessful uh kind of build-up
of this program.
Like I said, I started with areally blank slate, and we have
some really strong repeatprograms while we're still
bringing in new stuff.
Um and it's also, you know,there's always going to be that
balance of high-end revenuegenerating events, but also
(28:26):
really mission-driven, uh, youknow, community supporting
events as well.
So being able to do both andwear all the hats has been a
really good challenge.
We offer a good variety.
So whether you're uh the pickyeater like me who did who
doesn't know anything, or youknow, the seasoned home chef who
needs to hone in on um, youknow, sharper knife skills or
(28:47):
something.
Doug (28:48):
Or just get inspired.
Tess (28:49):
Exactly.
Yeah.
Um, or or just have fun.
At the very least, you're gonnahave fun.
So I'm excited to see what newthings we add to the lineup.
Doug (28:56):
Yeah.
I'm excited as well.
I was looking up at the lineupnow, which I think is through
the end of the year, right?
Tess (29:01):
Yeah, we've got everything finalized through the through
the rest of this year.
I'm actually um, you know, aone draft away from our spring
lineup, which runs Januarythrough April.
So while it's was just 80degrees outside yesterday, I've
got nothing but soup on thebrain for planning for next
semester.
We got some some funValentine's Day stuff coming up
too.
So my mind is already there.
Doug (29:23):
You're in the right role.
Tess (29:25):
I I think so too.
Doug (29:26):
Yeah.
Let's start to tell folks howthey can attend a class if they
are new to this.
And I will say, I was lookingat the lineup through the rest
of this year.
There are a lot of classes thatare already sold out.
Tess (29:36):
I know.
I know.
It feels like a it's it's aproblem, but I guess it's a good
problem.
It's a good problem.
Doug (29:43):
And you're having usually a couple classes a week.
Tess (29:45):
Oh yeah.
Oh yeah.
Multiple classes a week.
Doug (29:47):
So if somebody is listening and they want to check
out the class lineup or thatone that's coming up for next
year, uh, where can they go andfind that?
Can you remind us of thewebsite and maybe any social
handles as well?
Tess (30:00):
Yeah.
So on the website is all of ourclasses.
So not just culinary, but afloral design, landscape design,
botanical craft, all sorts ofthings.
But you will find a culinarysection on there.
Any of the classes that aresold out, you can add yourself
to a waiting list.
So, you know, it's always wortha try.
Oh, we don't get too many ofthose, but sometimes this stars
the line.
Um, but yeah, just check outthe website.
Doug (30:21):
And I did some research earlier.
The website iswww.fips.conservatory.org.
But honestly, if you justsearch botany hall kitchen or
phips culinary, that's probablya better place to get you
directly somewhere in thatwebsite.
Tess (30:35):
That's how I do it.
But yeah, you'll find, you'llfind our classes on there.
Um, it'll be the first week,second week of December that
we'll be posting our nextJanuary through April kind of
lineup.
So it again, yeah, lots ofclasses on there are sold out
right now.
But check back soon, check backearly December.
We'll have more stuff comingup.
Yeah.
Doug (30:53):
You still have some openings for this.
We do.
We do.
Tess (30:55):
We do some fun stuff.
And we have some, I shouldmention, we have some virtual
classes too, which are reallyfun.
So when you sign up for those,uh, you get a shopping list from
me and any prep work, which wekeep light.
It's usually just wash yourvegetables and preheat your oven
or something.
But uh you sign in through Zoomat home and cook along with
it's typically usually ChefEmily Larson, uh, and you just
(31:15):
cook along with her from thecomfort of your own home.
At the end of the class, you'vegot a meal ready for your
family.
Um, it's a lot of fun.
And I like to spy into all theall your kitchens.
So that's a really fun.
Our virtual classes are anothergreat option to learn some
things.
Doug (31:29):
Wonderful.
And Tess, if people want tojust follow what uh you're up
to, are there any social handlesthat you'd like to share?
Tess (31:37):
Yeah, for Phips for sure, they have just at Phipps
Conservatory.
Definitely can't, you canfollow them.
Um, and then I've just got allI want to shout out all my
chefs.
I could like list a hundred ofthem.
But um, yeah, all the chefsthat we have in the kitchen, I
could not, I could not, wouldnot have as much fun or as much
as much success without them.
So shout out to all my chefs.
Doug (31:57):
Oh, so good.
Well, Tess, it's been so fungetting to know you.
I think I only have one morequestion for you today.
Okay.
The name of the show is thePittsburgh Dish.
What's the best dish you've hadto eat this past week?
Tess (32:12):
I wasn't even, I've heard you ask this question, and I
meant to make a mental note tohave a good answer, and I
didn't, but I still do.
I still have a perfect answer.
Um, I just went to breakfastbrunch at Lola's.
Oh, and their breakfast eggrolls are just amazing.
They're to die for, they'reincredible.
So is the rest of their menu,but that is, I'm still thinking
(32:34):
about that.
Doug (32:34):
I was also just at Lola's last week for breakfast.
Had the best donut.
unknown (32:41):
Oh, yeah.
Doug (32:41):
It was so good.
And their breakfast sandwichesand all the things are killer.
So Lola's is in Lawrenceville.
A best bite.
Tess (32:48):
Yes, we love Lola's.
Doug (32:50):
Tess Monks, thank you so much for taking some time.
And thanks for being on thePittsburgh Dish.
Tess (32:56):
Thank you so much for having me.
I still feel imposter syndrome,but so happy to be here.
This is really fun.
Doug (33:01):
Well, thanks again.
Up next, we check in with KateRomane for a day off dining
pick.
Hey everybody, we're joinedtoday with Kate Romane, chef and
owner of Black Radish Kitchen.
Kate, last time when we weretogether, we talked about a lot
of great food that you'reputting out, uh other chefs that
you're sort of helping out totake to the next level.
(33:22):
I was wondering when you have aday off and you're gonna go out
to eat yourself, is there aspot that you like to go to?
Kate (33:32):
You know, um, usually my day off is Monday, which is hard
to eat in Pittsburgh.
And thankfully, Hey Babe justopened up.
Yes, over in East Liberty.
Yeah, and it's awesome.
And they have this eggplantdish.
Doug (33:44):
I have had that eggplant dish.
Oh my god.
It's crispy.
Oh, delicious.
Yeah.
Uh, we've had several smallplates.
This is in the space that wasoccupied by the bar of the Ace
Hotel.
Now it's the Maverick Hotel,but Hey Babe is its own
independent sort of restaurantthing happening right there.
Yeah.
They also have great specialsand happy hour.
Kate (34:06):
The happy hour, the golden hour.
Yeah.
Yeah, it's it's definitelyworth it.
It's so good.
And the wine list, one of myfaves.
Doug (34:14):
So yeah, awesome.
We're trying to get them on theshow, by the way.
Oh, really?
Yeah.
Kate (34:18):
Rob and Danielle, two of my faves.
Doug (34:20):
Perfect.
Cool.
Kate Romane, thank you so much.
Thank you.
Thanks for being on thePittsburgh Dish.
Thanks.
If you're looking for anintroduction into Thai cooking
at home, Suwanee Lennon has arecipe to get you started.
Hey everybody, we're joinedtoday with Suwanee Lennon of the
Great American Recipe Season 4on PBS.
(34:40):
Suwanee, last time we talked,we talked all about your
cultural heritage, which is Thaicuisine.
You gave us a recipe for a Thaipesto, which I thought was so
amazing.
But I understand that you haveanother recipe that you'd like
to share with our listeners.
Is that right?
Suwanee (34:56):
That is correct.
Doug, I would love to shareanother recipe with you.
Doug (35:00):
And is this the, am I saying it correctly, Thai Lob
salad?
Suwanee (35:05):
No, Doug, you fired.
You have to say L I'm sorry, Iwas teasing.
You have to say LAP, L-A-A-B.
I know the spelling is L-A-R-B,and a lot of pronunciation in
US is LARB.
But that is absolutely ablasphemy to the name of the
dish.
And yes, to be authentic.
(35:26):
To be authentic, you have tosay LAP, like a quick short LAP,
L-A-A-B without the R in it.
Doug (35:33):
All right, LAP.
That's right.
Okay.
Suwanee (35:35):
Okay, now you're back on.
All right.
You're not fired anymore.
Doug (35:38):
Thank you so much, Suwanee.
So walk us through this dish.
If folks are not familiar, uh,you know, what are some of the
components and how do you put ittogether?
Suwanee (35:46):
Okay, this LAP recipe.
You can use ground meat, um,pork, chicken, beef, even tofu
for those that want to doplant-based.
Um, it's a salad, very simplesalad.
You quickly cook the meat in alittle bit of water.
Then you use a lot of freshherbs, very easy.
There's shallot, garlic,cilantro, then the sauces are
(36:10):
lime juice, fresh lime juice,fish sauce, of course.
There's no Thai food withoutfish sauce ever.
And so and then you want to addtoasted rice powder, which is
the icing on the cake per se forthis dish, the toast, dry
toasting of rice in a pan, andthen you grind it up a little
bit, make it as chunky or asfine as you like.
Doug (36:31):
Okay.
Suwanee (36:31):
Uh sprinkle that on top, add that into the salad,
and then make it as spicy as youlike with fresh or dry Thai
chilies.
It's super adaptable,versatile, just an amazing dish
to have and tried.
Doug (36:42):
Oh my gosh, it sounds like it's just packed full of
flavors.
And I've never done a toastedrice powder.
How interesting.
Suwanee (36:50):
Yes, it just adds that element of texture and crunch to
the dish.
It's just so addicting.
It's so addictive.
Doug (36:57):
Oh, so good.
Well, Suwani, we're talkingabout Lop, if I'm saying that
right.
unknown (37:03):
Yes.
Doug (37:03):
And we'll put the recipe up on our blog and link to your
site as well for so many otherrecipes that you're putting out.
Suwanee (37:10):
That's great.
Doug (37:10):
Suwani, thank you so much for giving us this recipe.
And thanks again for being onthe Pittsburgh Dish.
Suwanee (37:16):
Thank you, Dan.
You have a wonderful day.
Doug (37:19):
You too.
You can follow Suwanee onInstagram at simply.suwanee and
find more recipes on her websiteat simplysuwanee.com.
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
(37:42):
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
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 Soleki of CarnegieAccordion Company for providing
(38:03):
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.
Do you know about the almosthidden cooking school gem at
Pitts Conservatory?
This week we meet Tess Monkswho reveals it all.
Where does a rock star chefdine on their day off?
Kate Romane takes us to HeyBabe.
(00:23):
And looking for an introductorydish to Thai cooking at home?
Suwanee Lennon shares a recipeto get you started.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Chef Alekka LLC.
From private events to a pastafrom scratch class, Chef Alekka
(00:44):
does it all.
Visit her website atchefaleka.com to see her latest
offerings and book your nextculinary experience.
Now, on to the show.
Well, thank you so much forcoming over and for being on the
show.
Tess (00:59):
Thank you so much for having me.
Doug (01:00):
Would you introduce yourself to our listeners and
what you have going on right nowin the world of food?
Tess (01:07):
Yeah.
So I'm Tess Monks.
I'm the Culinary ProgramsManager at Phipps Conservatory,
where uh we have a kind ofsecret, hidden little uh it's
our botany hall teachingkitchen.
It's sort of a hidden gem.
It is.
It is, yes, yes.
And we're still getting newstudents all the time, which is
really exciting.
Uh so yeah, I'm I'm in therefive days a week.
We're running classes, we'vegot um instructors from all over
(01:28):
the city, all sorts ofdifferent backgrounds.
Uh we stay really busy inthere.
Doug (01:32):
I have to say, I accidentally discovered Botany
Hall Kitchen a few years ago,and I think maybe you had just
come into that role.
And as you said, it's part ofPhipps Conservatory and
Botanical Gardens, but it's offto the side in this beautiful
building from like what, 1901?
Tess (01:53):
Exactly.
Yeah, it's not on your beatenpath.
So if you've been to Phippsbefore, you've seen the flower
shows, you've been through, uh,you would have to go kind of out
of your way, know where you'regoing to find Botany Hall where
our teaching kitchen is.
Uh, but yeah, an olderbuilding, it's really beautiful.
The space that the kitchen isin uh previously was what Phipps
calls a dirty classroom.
So they were potting plants inthere and diagnosing plant
(02:14):
problems and doing kids'programs.
Uh, and then it's beenrenovated into the
state-of-the-art teachingkitchen that it is today.
Yes.
Uh, those renovations finishedup in, I believe, May of 2018,
and it's been a functionalteaching kitchen space ever
since.
Okay.
Um, so yeah, and it's it's justbeautiful in there.
Doug (02:31):
Yes.
You know, you said state of theart.
I would say it looks like uhsomething off of a TV set, and
there are cameras and things.
So even if you're taking aclass, right, you can see some
monitors at times, you can seelike what the chef or the cook
is doing.
Tess (02:46):
Yeah, it's got some food network energy for sure.
We've got a couple cameras inthere uh and they mirror the
countertop action.
So when a chef is doing a demoor when someone's chopping
something up, sauteingsomething, we have cameras on
that, and then we'll stream thatthrough the TV.
So there's not a bad seat inthe house.
You can either see it from afew feet away or in the back of
the room through the cameras aswell.
Doug (03:07):
Well, I love this.
And since we're kind of on thetopic of what a participant
would experience, let's kind ofgo through a few more things.
Class size is usually what, 12to 18?
Tess (03:19):
Yeah, exactly.
Um, a good class, a good fitfor a good class.
We typically will put people infour groups of four.
So we max out at 16.
It works really well recipemath-wise, too.
So that works out.
Um, but essentially, yeah, yousign up for the class, you're
working with the same equipmentthat the chef is working with,
kind of center stage at thefront of the room.
Um, and then whether you'vesigned up solo or with friends,
(03:41):
you're kind of in a group.
So not all the pressure is onyou to get everything exactly
right.
You're working with some otherpeople, uh, which makes it
really fun as well.
Doug (03:49):
Yes.
And we should say too, ifsomeone is a member of FIPS
Conservatory, they usually get adiscount on a class, right?
Tess (03:56):
Right.
Yeah, there is a slightdiscount for members.
Um, and then they're also thefirst to know about it.
So they get the mailer in themail.
So I think that's almost justas valuable as the discount uh
because the space is a littlesmaller, it fills up so quickly.
So yes, members do get adiscount and makes a great date
night.
Doug (04:11):
I was looking uh just this morning before you came over,
and you are programmed out tillthe end of the year, but a lot
of classes do fill up.
So being a member and gettingthat alert or email or whatever
ahead of time is superimportant.
Let's talk a little bit aboutsome of the classes and even
some of the goals.
Your chefs and the folks thatare coming in are teaching not
(04:34):
only recipes, but also someculinary skills.
And is it true that sometimesthe chefs can go out to a garden
at FIPS and even get someproduce?
Am I right?
Tess (04:47):
Yes, you are right, which makes it very PHIPPs-y.
I like to say my little wordthere.
Doug (04:52):
That's awesome.
Tess (04:52):
Um, so yeah, in an ideal class, especially like we're
rounding out the fall seasonright now or the summer season
kind of rolling into fall.
So we've gotten so muchbeautiful stuff from the garden.
So whether we're harvesting itahead of time in case we need
kind of a big bulk of things,um, but ideally, yeah, we're
getting students out in thegarden before class, even if
it's just to harvest a couplefresh herbs for a garnish.
(05:13):
Yeah.
Um, but our our horticultureteam does a really great job of
getting a ton of produce fromout of the garden.
We've gotten peppers, tomatoes,uh, even some really spicy
peppers this year that were funto play with.
We did a hot sauce class.
So yeah, we're very plantforward.
We um garden to table conceptis always is always top of mind.
We're still doing pierogies,we're still doing wine night,
(05:36):
but um always trying to getpeople out into the garden and
make make that connectionwherever we can.
Doug (05:40):
And did you just say you have a team going out to pick,
but will the chef or even thestudents have moments where they
could go out on certainclasses?
Tess (05:49):
Yeah, for sure.
It really just depends on theclass, like time of year and
things.
Doug (05:52):
Exactly.
Tess (05:53):
Yeah, if we're doing salsa, we let the horticulture
team take care of the 30 poundsof tomatoes for the meat.
Um, but if we uh if we have aclass, I mean we've got a couple
classes this week and we justneed a little bit of basil, a
little bit of oregano.
So we'll hop out and before theclass and harvest some of that
and talk about um growing it athome, how to save it, all those
things.
Doug (06:11):
How fun.
Tess (06:12):
Yeah.
Doug (06:12):
Wow.
Let's do this since you'vealready mentioned a couple,
salsa and and maybe pierogi.
Uh, what are some of theclasses that you've held that
were really popular, sold outsuper fast?
And maybe what are some thingsthat are upcoming right now?
Tess (06:29):
Yeah, how many examples do you need?
Doug (06:31):
You have so many classes.
And uh, to your point, we'vehad great chefs on this show,
and I've seen a lot of them inyour classes.
Tess (06:38):
Exactly.
And I was scrolling through umyour podcast and listening to a
ton of your guests.
I've I've got some impostersyndrome today.
You had some really greatpeople.
Um, but yeah, we've overlappeda lot.
Um, one class jumps to mind.
We've run it a few times now.
Uh botanical focaccia.
We've actually done that withChef Aleca, who's been on your
show a couple times.
Um, and as well as Chef Emily,shout out to her.
Doug (06:59):
But Chef Emily Larson.
Correct.
Right?
Spilling the soup is what Iknow her handle about.
Exactly.
Tess (07:06):
Yep, yep, that's her little biz.
So shout out to Chef Emily.
Um, but yeah, botanicalfocaccia sells out right away.
We're able to um make focacciabread.
The chef will demo how thatworks, doing, you know, putting
the fingers in the dough andmaking the perfect, um, the
perfect dough out of it.
And then um, while while thedough is resting, rising, people
will cut up peppers, shallots,herbs, whatever it might be, and
(07:30):
decorate their own.
We have these eighth sheets,quarter sheets that people will
do it on.
And at the end of almost all ofour classes, we share a meal
together.
And it is like almostimpossible to get these people
to eat what they've made.
They just want to take it homeand share it with their family.
They've made their own littlemasterpiece.
And I mean, they've reallygotten creative.
We've seen campfires, we'veseen oceanscapes, we've seen, of
(07:51):
course, botanical uh flowersand things.
Doug (07:53):
So they're doing bread art on the Pacaccia.
Tess (07:56):
Yes, just out of herbs and and different veg and how to
cut it.
We'll cover some knife skills.
So whether you want rings orstrips, you know, et cetera, et
cetera.
Uh, but people get really intoit.
It's a lot of fun.
So um, if anyone didn't make itinto the next round of
botanical pacaccia, there willbe more, don't worry.
Um, we'll we'll be runningthat, I think, forever.
Doug (08:14):
Oh, well, that's great.
And then we also get into likesome uh more like culturally
specific food.
Uh, I've seen severalIndian-based classes.
I think you're just about tohave a Panamanian food tonight.
And then you bring in a lot ofother chefs too.
Isn't EYV coming soon and doinglike a chef's table?
Tess (08:34):
Yes, chef Mike down at EYV.
He's excellent.
We've had him a number of timesand we'll continue to have him
back again and again.
Uh, he's down on the northside.
Uh EYV stands for eat yourvegetables.
And he just really puts themas, you know, makes them the
star of the plate.
And and of course, it's a veryperfect fit for Phipps.
Very plant forward.
Uh, his accommodations, he'slike a magician, the way he can
(08:56):
make accommodations foreveryone.
And everything is so delicious.
And I'm not a big mushroomperson, but let me tell you, I
will eat whatever he puts infront of me, um, he's been
really great.
Doug (09:06):
Oh my gosh.
Tess (09:07):
Um, I also have Chef Jay, who is our Indian cuisine chef.
Yeah.
Um, and she's excellent.
She's really the full package.
She can talk about uh the foodand how how it's prepared, but
she can also talk about, youknow, that her grandma used to
make it this way, or it was astreet food for her growing up
and things like that.
So Chef Jay is another one.
If someone is interested inIndian food, it's a whole
cultural experience with her.
(09:28):
It's a lot of fun.
Uh, and the food is alwaysgreat.
Doug (09:31):
She's done several classes.
I think she's the one I'venoticed.
Tess (09:34):
She, yeah, she's she arguably has done some of the
most.
We she was one of the firstchefs to be in that space after
the renovations were complete.
Um, and I just saw her againlast week.
So she's in there all the time.
Doug (09:46):
I I want to mention maybe just one or two more or classes.
Uh Chef Rachel Homan.
Tess (09:51):
Oh, yeah.
Doug (09:51):
Uh she does a lot.
Tell me some of the classesshe's uh led.
Tess (09:55):
She's another great chef.
Um, I I've met a gold mine ofinstructors through Chatham
University's Master Food Studiesprogram, and they all come to
with kind of an already nichearea.
Um, you know, they're expertsin something.
Chef Rachel's really a jack ofall trades.
So if we get it, if we get akind of off-the-wall class
request, she's one of the firstones I'm calling.
So yeah, she's covered a lot.
(10:15):
We've done pasta um fromscratch again and again with
her.
She's covering our Taste ofPanama class tonight that we're
we're leaning into FIPS tropicaluh Panama exhibit right now.
Oh and we've done a coupleTaste of Panama classes.
So she was able to pick thatup.
Um she teaches at Crate CookingSchool as well.
So she's really well rounded.
She can she can do a lot uh andshe can really lean into
(10:38):
whatever the topic is that we'retrying to cover.
Doug (10:40):
Years ago, Chef Rachel and I did a kids' cooking camp, and
I was so green at being in acommercial kitchen, and she was
great.
So yeah, love that you haveher.
Tess (10:49):
Yeah, she knows her way around.
She's great with all audiences,happy to so happy to have her
on board.
Doug (10:54):
Well, you have me thinking too uh about audiences, and I
think what we've been talkingabout mainly are more
adult-centric classes.
Are there programs at certaintimes of the year for kids or
young adults?
Tess (11:07):
We've done a lot of summer camps.
Um, so we'll we'll bring themin in summer and oh my gosh,
they are so much fun.
And it's such a breath of freshair compared to, you know,
having the adults in there allthe time.
Um, so yeah, we've done a lotof stuff with them.
Um, again, making connectionsto the garden, making sure they
know where their food is comingfrom and how important it is,
uh, teaching them about compostand food waste and all these
(11:29):
things.
So in the summertime, we havemore of the kids' programs
happening.
Uh throughout the school year,we have field trips come in and
they'll do little classes hereand there.
Um into the kitchen.
Yeah.
Oh, that's great.
A lot of the field trips thatcome through will just tour, but
we've worked with a couplegroups that uh just because the
space is so small, we've workedwith a couple of groups in
smaller size, we've been able tobring them through and do a
(11:51):
little garden to plate lessonwith them, and they're always
excited to get a snack.
Doug (11:55):
I would just say, as a youngster, I would have loved
that.
Oh, yeah.
Yeah.
Tess (11:59):
They love it.
Doug (12:00):
So that's something to for folks to keep an eye on coming
into the summer.
Why don't we continue into thefall and winter beyond some of
the cooking classes where you'reactually making maybe a full
meal or a full recipe?
I think I noticed there aresome that you could maybe be
doing drinks or appetizers.
Is that right?
Tess (12:19):
Yeah, we try and cover a little bit of everything.
So definitely around theholidays, we're doing small
plates and appetizers and uhvegetarian-friendly Thanksgiving
sides and things like that.
Um, beverages are really fun.
We've got a really fun duo.
Drew and Hannah, they've donesome botanical beverages classes
with us.
So we've got a Halloween one,we're doing a holiday one.
Doug (12:41):
I think I just saw this one.
It's coming up, I think, onOctober 17th.
Botanical beverages.
Tess (12:47):
Yep, all right.
Doug (12:48):
Yeah, I love it.
Tess (12:50):
Yeah, we actually ran it last year virtually, and we had
such a good time.
We're like, we're gonna do thisin person.
This was too much fun.
We got to bring everyone inhere.
So we've got some really fundrinks um from Drew, and then
we've got some uh fun plantknowledge from Hannah.
So we'll make a drink andHannah will talk about the
botanical properties of theingredients that we're using.
Drew will sprinkle in a littlebit of trivia.
(13:12):
Um we have some really fungarnishes, it's gonna be a good
one.
Doug (13:15):
Oh, I love that.
And then as for the appetizersand things, I know I've seen
tapas, dim sum, and maybe justlike general like spreads and
things for your holiday.
Am I right?
Tess (13:26):
Yeah, yeah.
We've got all those going on.
Um, we we have one series rightnow called Gather Around the
Table.
So that's our tapas and dim sumand smorkish board classes,
which those are those are allvery popular.
Uh, and then we've also gotshared, shared in small plates
for different seasons.
So we're doing Halloween,Thanksgiving, and and the
holidays.
So lots of good stuff to comethere too.
Doug (13:47):
Have you seen attendees come back again and again in
terms of participants?
Do you have some regulars thathave sort of fallen in love with
these classes?
Tess (13:55):
We do.
We do have some regulars.
It's interesting.
I usually ask ahead of a classhow many people are there for
the first time.
And it's almost, it's almostconsistently half and half.
So we get a good number ofrepeat students, but we're still
getting new students, new firsttimers all the time.
Um, but yeah, we definitelyhave some repeat students.
I think some of them should beteaching the classes by now.
They've been here a good bit.
(14:17):
I think they could, they couldprobably jump in if I needed
them to.
Um, but yeah, always have somefirst timers too.
And then we have people whohave come with a couple you
know, they've come 10 times andthen they're bringing their
sister, they're bringing theirboyfriend or something.
And so then we've got new firsttimers.
Um, it always is, it's always agood crowd.
Doug (14:34):
And I think you mentioned this earlier too.
You are typically sharingthings at the end, you're
sharing a meal or whateveryou've made or or prepared.
Uh, so it's really a wonderfulexperience because you're
learning, you're engaged.
And I think so many people areabout that now.
They're about going out to finda unique experience.
And even if they've come to oneclass, there are so many other
(14:57):
different classes.
You should keep looking at thatcalendar.
Tess (15:00):
Absolutely.
It's a great gift idea,actually.
We get a lot, we get a ton ofpeople that come in.
Oh, this was my birthday giftor this was our anniversary gift
or something.
Um, people love an experience.
I think especially after COVIDhappened and everyone, you know,
was like stuck inside for aminute, everyone's just eager to
get out, learn something new.
Um, it just is so much more funto have a hands-on experience
(15:21):
and be part of it.
And we get a lot of people comein who the class was purchased
for them as a gift.
Doug (15:26):
Oh.
I have like sort of one morelike logistical question now
that I'm thinking about this.
Have you had anyone buy a wholeclass, like for, I don't know,
a bridal party or somethingcrazy like that, or a birthday?
Has that happened?
Tess (15:39):
We've had some private rentals.
We don't lean into the privateparties too too much.
Um, it's typically becausewe're scheduled so far out and
availability is just tricky.
So we're still a small teamtrying to do what we can in
there.
We do some private rentals withlocal organizations around
culinary medicine.
So UPMC, American HeartAssociation.
We've worked with them and donesome private events where
(16:02):
they'll bring in a specificaudience and we're tailoring it
to maybe a medical condition orum, you know, a teach the
teacher model.
So those are really specialprograms.
Yes.
Um, not too much in the privatebridal shower world.
We've done a little bit ofthat, um, but we see the space
as an education space before anevent space.
So we kind of lean in thatdirection as far as what we're
(16:23):
planning and what we're takingin.
Doug (16:25):
I think that that's the right thing to do.
Yeah.
Yeah.
unknown (16:28):
Yeah.
Tess (16:29):
This is Tess, the Culinary Programs Manager at Phipps
Conservatory, and you arelistening to the Pittsburgh
Dish.
Doug (16:36):
Tess, I just love everything you're doing.
And you have built such anincredible program over these
few years.
You said 2018, and here we arein 2025.
So seven years later, sorobust.
How have you done that?
Like, how long have you been inyour role building these
classes and programs?
Tess (16:55):
Yeah, so I started um about I just had my seven and a
half year anniversary.
So congratulations.
Thanks.
Yeah.
So I really started and it wasa really blank slate.
They had just finished therenovations on the space.
So uh Chef Jay had already beenaround.
We had a couple otherinstructors who had seen this
space.
So I kind of started with themand learned what I could.
Um, I do not have aprofessional culinary
(17:17):
background, so it was a lot oflearning on the fly and having a
lot of fun um figuring thingsout as I went.
Um, Phipps is also, you know, abig leader in how that they
wanted the space to operate andwhat directions we wanted to
lean, where our priorities wereat.
Um, but yeah, I mean, the foodscene in Pittsburgh is so well
connected.
Every time I find a new chef ora new instructor, they know
(17:39):
somebody that I'm alreadyworking with.
They might recommend somesomeone else to me who I can
bring in.
Uh, so it's been a lot of fungetting to know everybody and
run around the city to all thefun food spots and figure out
what everyone's talking about.
Uh, really excited to be partof that community here.
Doug (17:54):
I've even noticed you've had some instructors in the past
that were on their way toopening a space.
And by hosting a class, it's agreat platform for them to
showcase what they can do.
I know the women that own ThirdSpace Bakery did a class or
two.
And I know you've had a coupleof other chefs along the way.
Tess (18:13):
Exactly.
It's a perfect space forsomeone who might need some
workshop experience or they'rethey're new to the scene and
they they kind of need to, youknow, want to find their
footing.
Um, like I said, ChathamUniversity's master food studies
program has been a great, agreat gold mine of for me of
networking and people and theyall know each other and they're
all connecting me with eachother.
Uh so Emily Foster fromSelf-Reliance I TAN, we've done
(18:37):
some classes with her.
Oh, great.
Um, you have a lot of supportgoing in.
I'm gonna be there to help withthe sourcing, to help with the
timing, to help with figuringout how the class should be
marketed and kind of um a littlebit of a stepping stone for
someone who's kind of trying tostart their own thing.
Um, yeah, it's a good, it's agood space for that.
Doug (18:54):
I I think it is just like this other gem on somebody's
culinary journey because we knowEmily, she's been on the show
and she has been vendingself-reliant Setan and now she's
going into a physical space,but to then be in a platform
where she can show and showcasehow to use her food product,
what a great news story.
Tess (19:14):
Exactly.
Doug (19:15):
Yeah, thanks for that.
unknown (19:16):
Yeah.
Doug (19:16):
Are there any other moments uh in building this
program that you are reallyproud of?
Tess (19:22):
We've had we've had a lot of really cool people come
through this space.
Uh, we've done some privateprograms for uh different
organizations locally.
One comes to mind uhspecifically, we worked with
UPMC Children's Hospital uhFamily Hospice Group.
Um, and they actually were ableto come in.
They had a whole curriculum,um, and it was how to manage
(19:42):
grief through cooking and how tokind of go on with life after
losing a loved one and beingable to navigate the grocery
store again and figure out howyou know building your appetite
again.
And we were able to do thiswith the with the kiddos and
their families, and you know,just giving giving them good
food and getting them to feelgood.
And that felt that was one ofthe top tier ones we've done for
(20:04):
sure.
Doug (20:05):
Incredible.
That's so powerful.
Thank you.
Tess (20:08):
Yeah.
Doug (20:08):
Wow.
I see how that tie to not onlycooking just to learn, but to
the medical world of Pittsburgh.
What a unique and good synergythere.
Tess (20:19):
We've also you worked with Pitt Med School.
We've done um mini culinarymedicine elective where the
students will come in, um,they'll learn a recipe, they'll
learn knife skills, kind of howto cook something.
Maybe uh we're coveringsauteing or we're covering
roasting.
Uh, but that recipe is designedto complement um a case study.
So we also have a practicingphysician in this space.
They're sharing a case studyaround a specific condition, and
(20:42):
then we're creating a meal thatyou would essentially prescribe
to someone with that conditionover medicine.
So um, and all of thesestudents, you know, I hear again
and again they only get such,you know, little time studying
nutrition and dietitian thatarea at all, you know.
So they're really thankful forthat experience.
I'm not even sure they getcredit for it.
They love coming in.
(21:02):
Yeah, yeah.
It's oh it fills up reallyquickly every time.
Uh really just feel good stuff.
We've had there was a fewstudents that came out of that
program that went on to do theirown cooking programs and
private meal prep for people,but depending on their
conditions and things.
So really great stuff to comeout of that program.
Doug (21:19):
Tess, we're talking about folks that are kind of going
through their career and doingsome great things.
You mentioned earlier that youwere not in the culinary field
when you took this position.
What did you go to school for?
What was your background?
Tess (21:33):
Yeah, so I I really wound up here in such a roundabout
way.
Uh, I went to school forcommunication and marketing, and
I had a lot of fun with that.
I played with that a few for afew years after graduating.
And then I found myself innonprofit management throughout
Pittsburgh.
Um, been with a coupleorganizations, was looking for
something new.
I had actually applied for aposition with the events team,
(21:56):
but had just helped manage aculinary program at the last
organization I was with.
I was talking about that in myinterview process.
Um, and then they ended upsaying, you know, we had just
finished the renovations on thiskitchen.
You might be interested to gothis route instead.
Um, so you know, they showed methe space and it just felt like
a really good opportunity tobuild something up.
(22:17):
And uh Phipsis just has suchbeautiful vision for things, and
I was happy to be a part ofthat.
So yeah, my background's innonprofit management.
And now that I've got a foodcomponent in that, I don't think
I'll ever be happy in a jobwithout it.
I it's just it's the ultimateconnector of people, and it's
(22:37):
just a really great tool toeducate, uh, whether that's
nutrition or culture or youknow, relevant events,
whatever's going on, food isjust, I think, the perfect tool
to teach it with.
Doug (22:49):
I couldn't agree more.
Uh, did you grow up in thewestern Pennsylvania area?
Tess (22:54):
I didn't.
I grew up in north centralPennsylvania, kind of in the
middle of the nowhere, reallyrural area.
Um, grew up real meat potatoesand you know, farm life.
I didn't grow up on a farm, butyou know, surrounded by them
for sure.
Um, I actually grew up a prettypicky eater.
I was kind of followed in mybrother's footsteps.
I didn't know how wrong he was.
That there were all thesedelicious foods out there.
(23:15):
Um, so yeah, I've come a I'vecome a long way in the food
world.
Um, excited to have been ableto branch out and try new things
after growing up in um kind ofrural Pennsylvania.
Doug (23:26):
Well, that's what I was going to ask too, with this
experience then, since youmentioned it was pretty meat and
potatoes and picky.
What are the lessons you'vesort of picked up and now you're
putting down for yourself inthe kitchen?
Tess (23:36):
I I get that question a lot.
Like, you know, what's myfavorite thing to make, or
what's my what's my favoritelike kitchen skill sort of
thing?
I really think the mostvaluable skill is just being
able to make a meal out of whatI've got in the fridge already.
Uh I think that's just it makesall the difference in the
world.
I know people get really hungup on having every exact
ingredient and running to thestore 30 minutes away to make it
(23:58):
happen and knowing yoursubstitutions and knowing where
you can cut corners and andadjust things is I really think
the most valuable thing I'vebeen able to learn and apply to
apply to my life like superdirectly at home.
Doug (24:10):
Mm-hmm.
I am right there with you.
And I have said it, I thinkjust on another recent podcast.
It is that flexibility incooking, that think for yourself
and uh freeing yourself from arecipe.
A recipe is a great place tostart, but you know, once you
make it once or twice, you youshould have that freedom to walk
away from it and do your ownthings.
And to your point, a lot offolks just need to know hey,
(24:33):
I've opened the cupboard, I'veopened the fridge, is there
something I can make?
What can I make?
And you start getting all thesecombination ideas probably from
seeing all of those classes.
Tess (24:42):
Yes, exactly.
And it's funny, in classes, wetypically do don't give someone
the recipe, give the table therecipe because they're they're
working ahead or you know,they're trying to follow it to
such a T and you know, we'retrying to explain this.
Is simply you'll get the recipelater, I promise.
But this is simply a guide.
You know, you should you shouldmake what you like.
And if if that means an extraclove of this or a little less
(25:03):
of that, then you should youshould make those adjustments.
Right.
Doug (25:05):
And you know, so many things can change even from how
you cut a vegetable.
And, you know, maybe somebody,you know, just chewing is a
problem for some folks.
So, you know, maybe things needto be smaller or bigger, and
just letting folks go with thatpreparation moment is really
freeing.
Tess (25:23):
Yeah, and knowing and I think like you said, um, just
knowing how to cut things canreally make all the difference.
I hate when you have a mealcome out and you have to cut it
up yourself.
Like, I might I do that athome.
What are you doing here?
Um, so yeah, I think knifeskills is really like it just
really easy answer as far aslike what you can learn and what
what really comes in handy,what's really valuable, like a
(25:43):
transferable at-home skill.
Um, and the kitchen is a niceplace, these classes, because
you don't have anotherdistraction.
You don't have, you know, theTV's not on in the background,
someone's not asking for yourattention.
So it's a really nice space tobe able to just lean in and
learn a skill and and practiceand put it to practice.
Doug (26:00):
I love uh what we called kinesthetic learning.
You know, you do it, you'rephysically doing it.
Tess (26:05):
So yes, it's a perfect the space is built perfectly for
that.
Doug (26:10):
Again, it's so beautiful.
You have to go.
Uh so why don't we do this?
Let's move forward.
I'd I'd love to think aboutwhere is the kitchen program
going?
Do you have any new vision orgoals for the coming months or
next year?
Anything you want to add on orexpand?
Tess (26:28):
We're in a really good place and we're talking a lot
about that right now.
Kind of what is the vision,what what does happen next?
I know culinary medicine is anarea that uh we really want to
be a leader in in the Pittsburgharea.
So trying to figure out uh howto be the experts in that with
while also bringing in theexperts in that.
Um so that's a really importantspace.
Um I I feel like uh sometimes Ifeel a little tunnel vision,
(26:51):
but it really does just feel soimportant and so relevant right
now.
And culinary medicine andplant-based whole food medicine
and recipe building, they all goso hand in hand.
It really is the perfectcomplement.
Um, I'm also part of a reallyfun group uh called Pit Murr.
It's the Pittsburgh MuseumEducators Roundup.
Oh.
Um, and so there's uh, youknow, there's handfuls of us
(27:12):
from different organizationsaround the city.
And uh we have some kind ofstirrings going on with a couple
of them and how we can worktogether.
And, you know, I keep sayinglike anybody can anybody can use
this kitchen.
You know, food is just theultimate tool.
So trying to figure out how wecan work with some other
partners in the city.
We've got some exciting stuffcooking up, should I say, uh,
(27:33):
with some of some of mycolleagues from that program.
So more to come.
Doug (27:37):
That sounds perfect.
And you said it earlier.
Food is the perfect way tobring people together, including
organizations, and how youlearn from each other.
I did sort of have a sidequestion.
You know, you mentioned how howgreat Phips is, and I think
everyone loves it in terms oftheir vision.
Uh, you know, whoever it isthat helps to govern FIPS and
and say, you know, what are thegood things we're doing and and
(27:58):
what are things we should startdoing more of?
What are they saying about thekitchen program at Botany Hall?
Tess (28:05):
All good things.
We really have had such asuccessful uh kind of build-up
of this program.
Like I said, I started with areally blank slate, and we have
some really strong repeatprograms while we're still
bringing in new stuff.
Um and it's also, you know,there's always going to be that
balance of high-end revenuegenerating events, but also
(28:26):
really mission-driven, uh, youknow, community supporting
events as well.
So being able to do both andwear all the hats has been a
really good challenge.
We offer a good variety.
So whether you're uh the pickyeater like me who did who
doesn't know anything, or youknow, the seasoned home chef who
needs to hone in on um, youknow, sharper knife skills or
(28:47):
something.
Doug (28:48):
Or just get inspired.
Tess (28:49):
Exactly.
Yeah.
Um, or or just have fun.
At the very least, you're gonnahave fun.
So I'm excited to see what newthings we add to the lineup.
Doug (28:56):
Yeah.
I'm excited as well.
I was looking up at the lineupnow, which I think is through
the end of the year, right?
Tess (29:01):
Yeah, we've got everything finalized through the through
the rest of this year.
I'm actually um, you know, aone draft away from our spring
lineup, which runs Januarythrough April.
So while it's was just 80degrees outside yesterday, I've
got nothing but soup on thebrain for planning for next
semester.
We got some some funValentine's Day stuff coming up
too.
So my mind is already there.
Doug (29:23):
You're in the right role.
Tess (29:25):
I I think so too.
Doug (29:26):
Yeah.
Let's start to tell folks howthey can attend a class if they
are new to this.
And I will say, I was lookingat the lineup through the rest
of this year.
There are a lot of classes thatare already sold out.
Tess (29:36):
I know.
I know.
It feels like a it's it's aproblem, but I guess it's a good
problem.
It's a good problem.
Doug (29:43):
And you're having usually a couple classes a week.
Tess (29:45):
Oh yeah.
Oh yeah.
Multiple classes a week.
Doug (29:47):
So if somebody is listening and they want to check
out the class lineup or thatone that's coming up for next
year, uh, where can they go andfind that?
Can you remind us of thewebsite and maybe any social
handles as well?
Tess (30:00):
Yeah.
So on the website is all of ourclasses.
So not just culinary, but afloral design, landscape design,
botanical craft, all sorts ofthings.
But you will find a culinarysection on there.
Any of the classes that aresold out, you can add yourself
to a waiting list.
So, you know, it's always wortha try.
Oh, we don't get too many ofthose, but sometimes this stars
the line.
Um, but yeah, just check outthe website.
Doug (30:21):
And I did some research earlier.
The website iswww.fips.conservatory.org.
But honestly, if you justsearch botany hall kitchen or
phips culinary, that's probablya better place to get you
directly somewhere in thatwebsite.
Tess (30:35):
That's how I do it.
But yeah, you'll find, you'llfind our classes on there.
Um, it'll be the first week,second week of December that
we'll be posting our nextJanuary through April kind of
lineup.
So it again, yeah, lots ofclasses on there are sold out
right now.
But check back soon, check backearly December.
We'll have more stuff comingup.
Yeah.
Doug (30:53):
You still have some openings for this.
We do.
We do.
Tess (30:55):
We do some fun stuff.
And we have some, I shouldmention, we have some virtual
classes too, which are reallyfun.
So when you sign up for those,uh, you get a shopping list from
me and any prep work, which wekeep light.
It's usually just wash yourvegetables and preheat your oven
or something.
But uh you sign in through Zoomat home and cook along with
it's typically usually ChefEmily Larson, uh, and you just
(31:15):
cook along with her from thecomfort of your own home.
At the end of the class, you'vegot a meal ready for your
family.
Um, it's a lot of fun.
And I like to spy into all theall your kitchens.
So that's a really fun.
Our virtual classes are anothergreat option to learn some
things.
Doug (31:29):
Wonderful.
And Tess, if people want tojust follow what uh you're up
to, are there any social handlesthat you'd like to share?
Tess (31:37):
Yeah, for Phips for sure, they have just at Phipps
Conservatory.
Definitely can't, you canfollow them.
Um, and then I've just got allI want to shout out all my
chefs.
I could like list a hundred ofthem.
But um, yeah, all the chefsthat we have in the kitchen, I
could not, I could not, wouldnot have as much fun or as much
as much success without them.
So shout out to all my chefs.
Doug (31:57):
Oh, so good.
Well, Tess, it's been so fungetting to know you.
I think I only have one morequestion for you today.
Okay.
The name of the show is thePittsburgh Dish.
What's the best dish you've hadto eat this past week?
Tess (32:12):
I wasn't even, I've heard you ask this question, and I
meant to make a mental note tohave a good answer, and I
didn't, but I still do.
I still have a perfect answer.
Um, I just went to breakfastbrunch at Lola's.
Oh, and their breakfast eggrolls are just amazing.
They're to die for, they'reincredible.
So is the rest of their menu,but that is, I'm still thinking
(32:34):
about that.
Doug (32:34):
I was also just at Lola's last week for breakfast.
Had the best donut.
unknown (32:41):
Oh, yeah.
Doug (32:41):
It was so good.
And their breakfast sandwichesand all the things are killer.
So Lola's is in Lawrenceville.
A best bite.
Tess (32:48):
Yes, we love Lola's.
Doug (32:50):
Tess Monks, thank you so much for taking some time.
And thanks for being on thePittsburgh Dish.
Tess (32:56):
Thank you so much for having me.
I still feel imposter syndrome,but so happy to be here.
This is really fun.
Doug (33:01):
Well, thanks again.
Up next, we check in with KateRomane for a day off dining
pick.
Hey everybody, we're joinedtoday with Kate Romane, chef and
owner of Black Radish Kitchen.
Kate, last time when we weretogether, we talked about a lot
of great food that you'reputting out, uh other chefs that
you're sort of helping out totake to the next level.
(33:22):
I was wondering when you have aday off and you're gonna go out
to eat yourself, is there aspot that you like to go to?
Kate (33:32):
You know, um, usually my day off is Monday, which is hard
to eat in Pittsburgh.
And thankfully, Hey Babe justopened up.
Yes, over in East Liberty.
Yeah, and it's awesome.
And they have this eggplantdish.
Doug (33:44):
I have had that eggplant dish.
Oh my god.
It's crispy.
Oh, delicious.
Yeah.
Uh, we've had several smallplates.
This is in the space that wasoccupied by the bar of the Ace
Hotel.
Now it's the Maverick Hotel,but Hey Babe is its own
independent sort of restaurantthing happening right there.
Yeah.
They also have great specialsand happy hour.
Kate (34:06):
The happy hour, the golden hour.
Yeah.
Yeah, it's it's definitelyworth it.
It's so good.
And the wine list, one of myfaves.
Doug (34:14):
So yeah, awesome.
We're trying to get them on theshow, by the way.
Oh, really?
Yeah.
Kate (34:18):
Rob and Danielle, two of my faves.
Doug (34:20):
Perfect.
Cool.
Kate Romane, thank you so much.
Thank you.
Thanks for being on thePittsburgh Dish.
Thanks.
If you're looking for anintroduction into Thai cooking
at home, Suwanee Lennon has arecipe to get you started.
Hey everybody, we're joinedtoday with Suwanee Lennon of the
Great American Recipe Season 4on PBS.
(34:40):
Suwanee, last time we talked,we talked all about your
cultural heritage, which is Thaicuisine.
You gave us a recipe for a Thaipesto, which I thought was so
amazing.
But I understand that you haveanother recipe that you'd like
to share with our listeners.
Is that right?
Suwanee (34:56):
That is correct.
Doug, I would love to shareanother recipe with you.
Doug (35:00):
And is this the, am I saying it correctly, Thai Lob
salad?
Suwanee (35:05):
No, Doug, you fired.
You have to say L I'm sorry, Iwas teasing.
You have to say LAP, L-A-A-B.
I know the spelling is L-A-R-B,and a lot of pronunciation in
US is LARB.
But that is absolutely ablasphemy to the name of the
dish.
And yes, to be authentic.
(35:26):
To be authentic, you have tosay LAP, like a quick short LAP,
L-A-A-B without the R in it.
Doug (35:33):
All right, LAP.
That's right.
Okay.
Suwanee (35:35):
Okay, now you're back on.
All right.
You're not fired anymore.
Doug (35:38):
Thank you so much, Suwanee.
So walk us through this dish.
If folks are not familiar, uh,you know, what are some of the
components and how do you put ittogether?
Suwanee (35:46):
Okay, this LAP recipe.
You can use ground meat, um,pork, chicken, beef, even tofu
for those that want to doplant-based.
Um, it's a salad, very simplesalad.
You quickly cook the meat in alittle bit of water.
Then you use a lot of freshherbs, very easy.
There's shallot, garlic,cilantro, then the sauces are
(36:10):
lime juice, fresh lime juice,fish sauce, of course.
There's no Thai food withoutfish sauce ever.
And so and then you want to addtoasted rice powder, which is
the icing on the cake per se forthis dish, the toast, dry
toasting of rice in a pan, andthen you grind it up a little
bit, make it as chunky or asfine as you like.
Doug (36:31):
Okay.
Suwanee (36:31):
Uh sprinkle that on top, add that into the salad,
and then make it as spicy as youlike with fresh or dry Thai
chilies.
It's super adaptable,versatile, just an amazing dish
to have and tried.
Doug (36:42):
Oh my gosh, it sounds like it's just packed full of
flavors.
And I've never done a toastedrice powder.
How interesting.
Suwanee (36:50):
Yes, it just adds that element of texture and crunch to
the dish.
It's just so addicting.
It's so addictive.
Doug (36:57):
Oh, so good.
Well, Suwani, we're talkingabout Lop, if I'm saying that
right.
unknown (37:03):
Yes.
Doug (37:03):
And we'll put the recipe up on our blog and link to your
site as well for so many otherrecipes that you're putting out.
Suwanee (37:10):
That's great.
Doug (37:10):
Suwani, thank you so much for giving us this recipe.
And thanks again for being onthe Pittsburgh Dish.
Suwanee (37:16):
Thank you, Dan.
You have a wonderful day.
Doug (37:19):
You too.
You can follow Suwanee onInstagram at simply.suwanee and
find more recipes on her websiteat simplysuwanee.com.
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
(37:42):
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
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 Soleki of CarnegieAccordion Company for providing
(38:03):
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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