What makes a savory pie different from what you’d find on the freezer shelf of your local grocery store? A career change, time spent gaining a culinary degree from the French Culinary Institute with beloved chef Jacques Pepin, and an…
This past month was the one year anniversary of Piripi, a downtown Erie restaurant that in just under a year, and during a pandemic, has become a staple of the community. Lunch and a cocktail with Piripi’s Chef Hugo Meyer…
It’s a sweetener but certain kinds can also be used as an antiseptic. What are we talking about? Honey. And as summer and as honeybee production is at its peak, it’s time to learn more about this golden sweetener.
Welcome to the year's first Random Roundup. Here's what we've experienced, plan to experience, and things we tasted. If you have anything going on you want to invite us to, please send an email to DLV.
I talked to Judy Giampieri, the chef and owner of this lovely little restaurant. She started the business based on a recipe that had been in her husband’s Argentinian family for what she says is at least two generations. The…
The meeting of Peter and Suzie Gilbert created a 58-year old marriage, three children, and ten grandchildren. Now 81 and 82 years old, the pair met at The Sink in 1959, just four years after Robert Redford mopped floors and…