Chef Cooking Stage
Get ready to meet local chefs and watch them create some of their finest dishes!
The Don’s Appliances Chef’s Stage will feature some of your favorite local chefs demonstrating and sharing some of their favorite Pittsburgh recipes featuring:
- A Pittsburgh Classic Foods Reinvented with Executive Chef, Anthony Marino from Don’s Appliances
- Owner/Chef, Terry Smith-Rawecki and Interpreter, Jessica Adams from Gosia's Pierogies
- Ultimate Pittsburgh Charcuterie Board demo by Danielle Doebereiner from Nosh & Curd
- Vegan burger demo from Executive Chef, Nicholas Saxon from Braddock’s Rebellion
- Owner, Rico Lunardi from Slice on Broadway
- Macaroon demo from Chef, Hannah Olsen from Aycho Melange and Batches Bakehouse
- Italian Cooking demo by Frank Vitale from Cucina Vitale
- Executive Chef, Ed Smith from Ritual House
MENU
Yinzerfest Chef ScheduleThursday 4/25
Executive Chef, Anthony Marino
Don's Appliances
Pittsburgh Classic Reinvented -
Triple Decker Ham BBQ
& Multi-Layer
Klondike Cake
3 PM - 3:30 PM
Friday 4/26
Executive Chef, Anthony Marino
Don's Appliances
Pittsburgh Classic Reinvented -
Triple Decker Ham BBQ
& Multi-Layer
Klondike Cake
12 pm - 12:30 pm
Owner/Chef Terry Smith-Rawicki &
Jessica Adams, Interpreter
Gosia's Pierogies
Potato & Cheese
Pierogie
1 pm - 1:30 pm
Executive Chef, Anthony Marino
Don's Appliances
Pittsburgh Classic Reinvented -
Triple Decker Ham BBQ
& Multi-Layer
Klondike Cake
2 pm - 2:30 pm
Saturday 4/27
12 pm - 12:30 pm
Executive Chef, Nicholas Saxon
Braddock's Rebellion
at the Renaissance
Pittsburgh Hotel
Black Bean &
Beet Burger,
Soy BBQ Glaze,
Pepper Jack
1 pm - 1:30 pm
Owner, Danielle Doebereiner
Nosh & Curd
Creating the
Ultimate Pittsburgh
Charcuterie Board
2 pm - 2:30 pm
Pastry Chef / Owner
Hannah Olsen
Aycho Melange &
Batches Bakehouse
French Macarons
Sunday 4/28
12:30 pm - 1 pm
Owner/Chef
Frank Vitale
Cucina Vitale
Ricotta Gnocci
topped with
Marinara Sauce
2 pm - 2:30 pm
Owner, Rico Lunardi
Slice on Broadway
Spinning Dough-
Just came in 5th
in a global pizza
competition
3:30 pm - 4 pm
Executive Chef, Ed Smith
Ritual House
Sauteed 6 to 8 Tiger shrimp with a tarragon blood orange sauce, fried capers and sweet salted almonds.