Professionals in the culinary world often share the traits of curiosity and creativity. Chefs may taste a dish and envision new iterations or find inspiration for unique flavor palettes by just taking a walk outside. Whether a sweet, creamy fruit sorbet, a jar of pickled garden vegetables, a roasted lamb, a cup of tea – herbs are a powerful tool used to imbue every bite with flavor and experience. Chefs in Action is a conversation with culinary professionals sharing their journey, including how herbs can aid and inspire their culinary pursuits
Chef Greg Andrews – The Pickled Chef
Chef and founder of The Pickled Chef, Greg Andrews along with his wife and mother-in-law, run, produce, pack, and sell small-batch pickled goods at local food markets, grocery shops, and more.
From the familiar kosher dill and bread-and-butter pickles we all know to herb-infused condiments, kimchi, and sauerkrauts, Greg talks about the food he makes and herbs blended in every bite!
Learn about about The Pickled Chef at https://www.thepickledchef.com/
Jodi Danyo – Cherry Valley Organics
Jodi Danyo wears many hats – farmer, mentor, environmental scientist, product developer, manufacturer and founder of Cherry Valley Organics. Cherry Valley Organics makes products like herbal teas and edible flower-petal sprinkles, catnip toys, and lip salves focused on improving people’s lives with herbs.
Jodi shares how and why she found herself growing plants to make organic products, including the specific herbs that enhance her daily life and offering insight to anyone on a journey to improve their life with plants.
To learn more about Cherry Valley Organics visit: https://cherryvalleyorganics.com/
Sharayah Fanning – Sharayah’s Plant-based Treats
Sharaya’s Plant-Based Treats are evidence that just because we grow up doesn’t mean we don’t miss nostalgic “junk food” snacks. Shararya Fanning’s dedication to eating plant-based, along with wanting healthy and fun snacks for her daughter, lead her to start selling her vegan treats in 2022.
Sharayah talks about her products, as well as the foods vegan and vegetarian eaters often miss most, and her creative plant-based solutions to achieve the tastes people crave.
To learn more about Sharayah’s Plant-Based Treats visit her instagram page https://www.instagram.com/sharayahs_plantbased_pgh/
Ann Gilligan – Gilligan’s Sorbet
Ann Gillian of Gilligan’s Sorbets and Mayfly Market finds new ideas for her fresh sorbets by looking at the world around her. She shares how she forages for new flavors and her experiments with successful – and not-yet-successful – flavors using plants, herbs, and things you might not expect to taste in a sweet, icy treat.
Gilligan’s Sorbets are a regular addition at Mayfly Market, located on Pittsburgh’s Northside. More information is available at Gilliganssorbet.com or Mayflypgh.com
Caitlin Girdwood – Maple Street Jam Co.
Whether it’s warm spiced plum in the winter, strawberry basil in the summer, or an autumn apple pie, Caitlin crafts cozy jams and spreads for every season and every taste-bud. Using fruits, herbs, spices, and sugar, she whips up darling jars of jam to be found in shops and markets all around the Pittsburgh area.
Caitlin shares her start in jam and her many year-round and seasonal flavors. She also encourages listeners to make their own jam – along with tips for creating the perfect morning toast spread or addition to a party’s charcuterie board.
Learn more about Maple Street Jam Co. at:https://maplestreetjam.com/
Slade Mankins – Canopy Café (PBG)
An eatery attached to a botanic garden can come with certain expectations. Canopy Cafe manager Slade Mankins curates a menu full of surprising combinations and ingredients – especially including fresh herbs grown right in the garden.
Slade lists the different herbs he uses in the kitchen, the herbs he dreams of using in the cafe menu or for a special event, and shares some restaurant-tips for making basil oil.
To learn more about Canopy Cafe at The Pittsburgh Botanic Garden, visit: https://pittsburghbotanicgarden.org/plan-your-visit/
Gaurav Navin – Bombay to Burgh
Gaurav Navin’s culinary curiosity began very young and has taken him very far – starting in his father’s messy kitchen on Sunday mornings to cross-country travels cooking on a cruise ship, and continuing by opening Bombay to Burgh, an Indian restaurant nestled in the Swissvale neighborhood.
Gaurav talks about his cooking journey, his modern and creative takes on traditional Indian dishes, and the herbs that make it taste just right.
Learn more about Bombay To Burgh at https://bombaytoburgh.com/
Michael Pattillo – Michael’s Manna LLC
Throughout his culinary career, Pittsburgh-native Michael Pattillo adopted more roles than he expected. Whether consulting chefs, catering events, or producing and packaging original seasonings, each job he does provides a delicious experience – and that is his passion.
Michael talks about the facets of his work – from developing the recipes for his chef-approved seasonings, his passion to help chefs and food-enthusiasts thrive, and the herbs that make an experience delicious.
To learn more about Michael’s Manna, visit his website: https://www.michaelsmanna.com/