Rogue Ales & Spirits Releases 2020 Rolling Thunder Imperial Stout and Rolling Thunder Stouted Whiskey

With our culture of relentless curiosity comes the desire to create, innoate and do things differently,  says Bliss Dake, Vice President of Marketing. At Rogue we come up with some wild idea and then we make them happen. We are makers with a Do It Yourself attitude and are always asking What .This pushed us to experiment and ultimately create something special with the Rolling Thunder family

One of the reasons the Rolling Thunder family is so special is because of the handmade barrels built at Rogue’ own Rolling Thunder Barrel Works. In 2015, Rogue acquired vintage French WWII-era coopering equipment and built a barreling facility. Longtime employee Nate Linquist was tapped to be Rogue’s first cooper and spent six months apprenticing, learning the ancient art of barrel making. Using Oregon Oak, Nate assembles, raises, toasts, chars, hoops, heads, hoops again, cauterizes, sands and brands each barrel, one at a time, all by hand.

Chef Magnus Nilsson at FOTE 2020

Food On The Edge 2020, which is taking place in Galway on the 19th and 20th of October, will host Nordic chef Magnus Nilsson once again, after he spoke at Food On The Edge 2017. JP McMahon, Symposium Director of Food On The Edge, comments,It's great to bring Magnus back to Galway. Not only is he a deeply inspirational figure, but he's also not afraid to change. With the closing of Faviken, he's set to begin a new chapter in his career. His work exemplifies the ethos of Food on the Edge: to constantly create the spaces for good food to flourish.”  Not only is Nilsson regarded as an authority on Nordic cuisine due to his purist and perfectionist approach to Nordic food culture, he is also regarded as a poet and philosopher. He has recently closed his two Michelin star restaurant, Fäviken, to pursue other ventures. Fäviken was located in remote Sweden, 375 miles north of Stockholm, and regarded as exemplifying the “new Nordic” food trend, which venerates regional and local food. Nilsson became a household name through the Netflix documentary Chef’s Table and his books Fäviken and The Nordic Cookbook, both of which are published by Phaidon.

Magnus Nilsson says, “I had such an interesting time in 2017 when I visited FOTE and I feel that  there is so much of interest said in such a short time. I look forward to coming back for that.”

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village. OTM was there for the 2nd year is a row.. Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. Additional world-class chefs and speakers will be announced in early 2020.

It's not too early to plan your attendance.  The deadline for Super Early Bird Tickets is the 31st of January. The €250 reduced price two-day ticket includes admission and access to all talks and masterclasses, lunches, and entertainment on both nights. Tickets are available to book online at An Installment Plan will be available from the 1st of February. The Early Bird Price of €300 will be available to pay in two installments - an initial payment of €100, with a second payment of €200 due by the 31st of August. Student tickets will also be available at a cost of €300 from the 1st of February. For more information see Check out @foodonthedge on social and follow the official hashtag #FOTE2020 for updates and speaker announcements.


Pittsburgh's Spork Refreshes

The ownership group of Andrew Tepper, Chef Christian Frangiadis and GM Sean Enright of Spork in Pittsburgh have announced a refresh of their popular modern American small plates restaurant following its New Year’s Eve service on December 31. The restaurant will close for renovations and service upgrades from January 1-7.  Spork is expected to re-open on January 8, 2020 with a more elegant style of service and cuisine, while keeping the family feeling that Spork has become known for in Pittsburgh.

“The refresh provides a focused opportunity to enhance the sophistication of the Spork dining experience while maintaining the familial vibe that our customers appreciate,” said Enright. “We are always listening to what our loyal clientele love most about Spork and want to reflect what is most important to them as we start a new year.”

Earlier in 2019, the management team conducted a research and development trip to Mexico to identify additional service elements that would play a role at Spork.  A captain-style service will include all servers on the floor, resulting in a higher standard of service.  A vigorous training program led by manager Richard Stewart, a veteran on the Pittsburgh Restaurant scene, will take place during the restaurant’s closure.  Special attention will be given to education around wine service, tableside service, and spirit service as well as the new menu. Olivia Lindstrom will continue to lead the wine program with Wes Burdette overseeing the bar offerings.

“Our goal is to have the staff to be every element so they can properly convey the entire Spork experience with our guests,” says Stewart.

New, sleek and sophisticated black on black uniforms with maroon aprons for servers and bar staff will showcase a classic restaurant style. The bartenders’ uniforms will reflect the servers with maroon bar aprons while the new menu redesign will include a fold-out design and quite a few new items.

Spork will continue to offer the unique dining experience and interesting menu elements that initially put the restaurant on the map of the Pittsburgh dining scene, including in-house fermentation and pickling techniques as well as up-leveled dishes like the popular canard à la presse.  The overarching goal is to maintain the comfortable, friendly feeling that guests have come to enjoy since the restaurant’s opening, while bringing it to the next level. Interior and exterior painting will lighten and brighten the space while new art and lighting installations provide more elements of interest and more visible signage outside of Spork’s doors.

ABOUT SPORK: Spork is a chef-owned, modern American small plates restaurant in Pittsburgh, Pennsylvania, serving dinner Monday through Saturday. Executive Chef Christian Frangiadis leads a robust team that makes pastas, cures meats, bakes pastries and more entirely from scratch, every day. The menu at Spork changes nightly, based on what is in season at the farmer’s market or on-hand at the butcher, to showcase the diverse bounty of Western Pennsylvania produce. Seasonal craft cocktails, unique wines from around the world and local drafts are available, as well. Spork is located at 5430 Penn Avenue, at the corner of Penn Avenue and South Graham Street. Hours of operation are 5:00 pm – 10:00 pm Monday through Thursday and 5:00 pm – 11:00 pm Friday and Saturday. For more information, please visit Spork’s website

December 29 Episode

OTM is On the Road, The December 29 program will be Available at 8AM US Eastern Time

On the Menu for December 22 now onlne

OTM is landed safely from our Xmas Journey.  Happy Holidays to All Our Listeners

Pittsburgh's Loss is Jersey City's Gain

Congrats to Rick Easton! Grub Street's Underground Gourmet rated Bread & Salt , in Jersey City, NJ, as NYC best new pizza.

Celebrate Piedmont Truffle Season at Pittsburgh's DiAnoia’s Eatery'

WHAT: DiAnoia’s Eatery's beloved dinner series continues with a 5-course dinner inspired by the Italian Piemonte region. The dinner includes wine pairings hand-selected by Chef Dave and Chef Justin during their recent visit to Italy. Highlights of the menu include Barolo wine braised beef cheeks and two housemade pastas. A vegetarian option is available. It is priced at $225 per person including wine pairings, tax and gratuity.

WHEN: 6-9 p.m. Sunday, December 8th, 2019 

WHERE: DiAnoia’s Eatery 2549 Penn Ave, Pittsburgh, PA 15222

WHY: Chef Dave recently visited the Piemonte region of Italy for the first time and was able to enjoy the beginning of their truffle season. He felt the holidays would be a perfect time to celebrate this region and particularly their famous and rare white truffle “tartufi.” This highly sought after tartufi is featured in each of the dinner’s five courses.

FOR BOOKING and more information:


2020 Guide for Spain

2020 Michelin Guide includes an astonishing total of 12 for Martin Berasategui, Ola Martín Berasategui, in Bilbao, adding to the 3 Stars for his eponymous spot outside Bilbao, and Lasarte in Barcelona.  Cenador de Amós, in Cantabria, joins the roster of 3 Star holders.


2020 Guide for Italy

Good News for Fans of Massimo Bottura, and a new 3 Star.  Massimo's Osteria Franescana is known as a "tough ticket" OTM is fortumate to have lumched there more than once.  Now there's a chance for more Massimo - his Florence place, Gucci Osteria, which opened in its First Star in the 2020 GUide;  The Guide also christened the first 3-Star in MIlano, namesake of Chef Enrico Bartolini.

Changing Chefs at Chicago's North Pond

After 20 Years, Bruce Sherman Turning Over Kitchen To Chef de Cuisine Tim Vidrio. Since taking over what was then a casual park café in 1999, Bruce Sherman has been the only executive chef North Pond has seen. Now, as 2019 draws to a close, Sherman is turning over the kitchen to his longtime chef de cuisine, Tim Vidrio. “It’s with mixed emotions for sure…back then, I couldn’t have dreamt of all we’d achieve here, and I’m so proud of what we’ve accomplished. The time feels right, there is a strong team in place and I look forward to seeing what the next twenty years bring – for the restaurant, and for me,” states Sherman. Under Sherman’s leadership, North Pond has been honored with many accolades, such as earning a Michelin star rating for seven consecutive years as well as multiple James Beard nominations, including a win for Sherman as Best Chef: Great Lakes (2012). While he’ll no longer be running the kitchen, he will, along with longtime business partner Richard Mott, remain a partner. “I want to thank Bruce for all he’s done here. He’s been a great chef, partner and friend and I understand his desire to start a new chapter. We will all miss him, and equally, we’re excited to see Tim grow into this role,” states Mott. Chef Sherman’s last day of service will be New Year’s Eve.

Vidrio joined the North Pond team in early 2011 and for the past three years has been chef de cuisine.  Prior to joining North Pond, Vidrio worked his way through Chicagoland kitchens, including Le Francais, Moto, and NoMi at the Park Hyatt Hotel. He shares Sherman’s philosophy of respectfully and sustainably working with the best of the season, while maintaining close relationships with farmers, producers and growers. John Arents, who worked at North Pond some fifteen years ago, returns in December as Managing Partner/General Manager, and longtime GM Natalie Boschert will return from maternity leave in spring in an operations role. So while Sherman has molded North Pond’s culinary philosophy over the years, Vidrio has been executing that philosophy and no major changes to the cuisine style and level of service are anticipated.


There are some other changes coming soon though…in early spring, the restaurant will close several days for some updating. The most notable change will be the installation of a very large, dramatic skylight in the main dining room, along with new seating and tables and a new kitchen. Details will follow at a later date.  North Pond serves dinner Wednesday -- Sunday beginning at 5:30 p.m.; Sunday brunch service begins at 10:30 a.m. Smoking is not permitted in North Pond. Valet parking is available on weekends at the corner of Lakeview and Deming Streets and reservations are recommended. For reservations or further information, please call 773.477.5845 or visit North Pond.