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Off Menu with… Casian Seafood
After opening during the pandemic, Casian Seafood has propelled itself into a new level of success thanks in part to Chef Dovi's creativity.
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Off Menu
Off Menu with… Edwin Zoe | Dragonfly Noodle
YS sat down with Chef Edwin Zoe and indulged in his career path and inspiration that led to his latest venture, the Dragonfly Noodle.
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Off Menu with… Matt Ochs | Ghost Box Pizza
Yellow Scene sat down with Matt Ochs, the chef de cuisine of Lafayette’s newly opened Ghost Box Pizza to talk about his career and life.
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Off Menu with… Casey Taylor | The Westbound & Down Mill
Westbound & Down's second location has some serious food ambitions, and behind all of this is Chef and General Manager Casey Taylor.
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Off Menu with… Jodi Mowery | Landline Donuts
Local donut baker Jodi Mowery is bringing mashed potato-based donuts in her new bricks-and-mortar venture Landline Donuts.
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Off Menu with… Brian Pierce | Gemini
We get to know Brian Pierce, executive chef and part owner at the newly opened Gemini, and talk about his culinary career.
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Off Menu with… Leroy Alvarado | La Vita Bella
Leroy Alvarado, Executive Chef and co-owner of La Vita Bella, has a warmth and courtesy that may be due to the fact that each day he’s engaged in something he really enjoys: running a restaurant kitchen.
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Off Menu with… Arturo Silva | Marco’s Hot Dogs & Tacos
It was my own extended family who was responsible for my first taste of Marco’s Hot Dogs & Tacos. It’s fitting that family introduced us to Marco’s because, for Marco's chef Arturo Silva, their family is at the core of…
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Off Menu with Christine Carr | Tip Top Savory Pies
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…
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Off Menu With… Hugo Meyer | Piripi
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…
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