Tag: strip district

Fish Week Finale: Luke Wholey’s Wild Alaskan Grille!

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

Luke drew quite the crowd while shucking an obstinate oyster Saturday night.
Luke drew quite the crowd while shucking an obstinate oyster Saturday night.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen and actually at one time lived at his restaurant, Luke Wholey's Alaskan Grille.  So passionate about fishing and his dreams, Luke is willing to do what it takes to be successful.
Luke works in his kitchen everyday and actually at one time lived at his restaurant.  So passionate about fishing and his dreams, Luke
is willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert :)

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet sauce and crisp flavor of the skin!
The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

All of the dishes are served with a beautiful presentation! I didn't expect that!
Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!
Thai Chili Catfish Bites-The layers of flavor were incredible!
Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke's fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
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Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

One of Luke Wholey's Alaskan Grille's most popular entrees, it is also the favorite of the restaurant's maître d, Jerry!
The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

Ciao!

Luke Wholey’s Wild Alaskan Grille
2106 Penn Ave. in the Strip
http://lukewholey.com

 

 

 

Totally Amazing Auricchio Artichoke And Tomato Pasta Salad!! Meet The Best Member Of The Provolone Family!

Auricchio Provolone has an unmatched taste and texture! Super easy to cube for my pasta salad! I find the largest selection and most cheese knowledge in town at Pennsylvania Macaroni in Pittsburgh’s Strip District.

Auricchio is very sharp and aromatic! Brush before kissing for sure with this one!
Auricchio is very sharp and aromatic! Brush before kissing for sure with this one!

According to Pennsylvania Macaroni’s website,
“Auricchio Provolone is an aged Italian Provolone that is particularly sharp. It is often regarded as one of the best-tasting Provolones in the world. In Italian grocery stores, this cheese is often seen dangling by rope from the rafters, which makes it a very well known cheese throughout Italy. The aging process allows for the flavor of the cheese to develop over time, which ultimately adds character to its eventual taste.”

My kids love cheese! They love the cheese counter and taste testing! Bella's favorite is Havarti!
My kids love cheese! They love the cheese counter and taste testing! Bella’s favorite is Havarti!

Dear Heart will gladly give you a taste when you visit Penn Mac in the Strip! Or buy online!
http://www.pennmac.com/items/236//aged-italian-auricchio-provolone

Auricchio Artichoke and Tomato Pasta Salad!

Feeds a party as a side dish!

Ingredients:
2 lb. auricchino provolone, cubed
1 15oz. jar artichoke hearts in water, chopped
5-6 Roma tomatoes chopped
4 tbsp. olive oil
1/4 cup Salad Supreme pasta salad seasoning
1 1/2 lb. cavatappi pasta cooked

Only add two or three ingredients into your pasta salad. It is easy to get carried away!
Only add two or three ingredients into your pasta salad. It is easy to get carried away!

Directions:
Mix it all together and refrigerate!

I make my pasta salad the night before a party! The flavors will have time to mix and it is perfectly chilled through when served!
I make my pasta salad the night before a party! The flavors will have time to mix and it is perfectly chilled through when served!

This recipe will serve 25+ as a side dish. Feel free to half it! It is great to make ahead and chill overnight! Just add a few tsp. of lemon juice and stir!

Always top with freshly grated Parmesan!
It’s party time!
Ciao!

Rub A Dub Dub Three Men in A Tub, And Who Do You Think They’d Be?…Let’s Start With The Butcher!

How many middle men are handling your meat before it gets to you? Why is meat so expensive right now? I decided to visit The Butcher, Pittsburgh’s own Ken Zvirman, owner of Jo-Mar Provisions in the Strip District and get the beef!

Meet the Butcher! Ken Zvirman owner of Jo-Mar Provisions in Pittsburgh's Strip District!!
Meet the Butcher! Ken Zvirman owner of Jo-Mar Provisions in Pittsburgh’s Strip District!!

Located at the corner of 18th and Smallman St., Jo-Mar’s store front emits the style and charm of the Strip District. Walk in the front door, and you will see it is not your typical meat case lined with cuts of raw red ready to be packaged. Why not? As Ken explained, he wants his customers to experience an unmatched freshness and quality when shopping at his store.

The nostalgia of Pittsburgh's Strip District is incredible! Take in the tastes, smells and sights!
The nostalgia of Pittsburgh’s Strip District is incredible! Take in the tastes, smells and sights!

Buying meat straight from farmers in the Mid-West ensures a great price and an unquestionable quality. Why have meat prices gone up?  Ken explained that the herd counts are down which means with supply down and demand up, prices increase.

Lets talk safety “Cleanest meat plant for 9 years!”

We talked safety, a lot!! Ken has binders and binders of rules and regulations to uphold.  I asked why he doesn’t have all the meat hanging from the ceiling and he laughed.  Nobody does that anymore except at the farmers’ butcher’s level.  The sanitation regulations are stringent and they should be!! What does that mean for us at home??  He says disinfect, disinfect, disinfect…with E coli 0157 running rampant and salmonella from chicken, you don’t want to take any chances.  Wash all surfaces in and around your work area! 70% of flus are actually reactions to raw meat contamination aka food poisoning.

What we really want to know?

How much meat to cook per person when entertaining?
Ken says bone in 1 lb. per person, boneless 8-12oz. per person

What is the difference between an oven roast and a pot roast?
Contrary to what we think, these are two totally different things! An oven roast can be a ribeye and a pot roast is made in a pot and cooked over time!

Can’t I buy my meat at Giant Eagle or WalMart?
Sure! You will pay more!! According to Ken, their “everyday low price” isn’t so low. Not to mention, how many middle men are handling their meat??

What is the best way to cook (insert cut of meat)? should I marinate it? season it? cook all day? cook to a temp?
Ken’s head butcher Jim, executive chef, can answer any of these questions! Awesome!
Here are some basics…
Grilling is #1- Jim grills all year!
New York Strip steaks require just salt and pepper grill on a hot flame!
For Pork tenderloin, high temp cook -shut off and let it cook for a juicy finish!
Want your Spare ribs to fall apart? Long, wet cook on low heat such as in a crockpot!
Bottom Round Roast requires tenderizing cook for a long time -great for stew!

Ken and Jim!  Dynamic Duo of all things meat! Stop in and see them!
Ken and Jim! Dynamic Duo of all things meat! Stop in and see them!

Ken started his business in 1988 and his awesome selection of exotic meats, impeccable reputation, and a love for people has made Jo-Mar provisions the go-to butcher shop for restaurants, foodservice companies and customers looking for the best steaks in the Burgh!

Go down, check it out! Meet Jim! Pick his brain!
Jim’s picks for best burger in the Burgh- a meat patty from Jo-Mar, of course! close runners up…Butter Joint, Legume, Bar Marco!

Ciao!!

 

Grocery Run in Pittsburgh’s Strip District! Authentic Fresh Mexican Groceries at Reyna Foods! Plus Say “Chihuahua Cheese”!!

I stopped at Reyna Foods today to pick up my missing Crockpot Chicken Tacos ingredients! I was not surprised to find fresh homemade ingredients at a reasonable price! I make weekly stops in the strip to stock up on all of my fresh produce, meats, and cheeses!

Reyna foods carries huge bags of fresh tortilla chips and a variety of homemade salsas and guacs!! Entertaining the girls? Couples? Whip up some margaritas  and mojitos to accompany the chips and dips! Apps and drinks done! Ole!
Reyna foods carries huge bags of fresh tortilla chips and a variety of homemade salsas and guacs!! Entertaining the girls? Couples? Whip up some margaritas and mojitos to accompany the chips and dips! Apps and drinks done! Ole!

I definitely grabbed their fresh tortillas, black beans and a #7 guacamole (wow is it hot!)

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I know I’m having tacos for dinner BUT I cannot avoid stopping at Edgar’s for a pork taco!!!! The best in the ‘Burgh!!

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Diamond Find!! I picked up a bag of these sweet peppers for $1.99 at PennMac!!

Great price!! Diamond find!!  PennMac is a great place to find produce deals!!
Great price!! Diamond find!!
PennMac is a great place to find produce deals!!

At PennMac I also learned that the white soft perfectly meltable Mexican cheese you get at ElCampesino is called Chihuahua! Buy a brick at the PennMac cheese counter-shred for taco night and freeze for next time!

I hope you were able to pick up your “out of stock” ingredients and enjoyed my crockpot chicken tacos for dinner!!

The chicken a apart with a stir and a mix!!
The chicken falls apart with a stir and a mix!!
I forgot the sour cream after all! O well next time!
I forgot the sour cream after all! O well next time!

If you missed kicking Monday’s ass it’s ok! Order a pizza and try this recipe any day of the week!! Enjoy!!