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The Pittsburgh Dish
Doug Heilman
83 episodes
1 week ago
We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble. • Planning, staging, and timing a live kitchen segment • Tips and hacks viewers value on short TV spots • The origin and evolution of QED Cooks and its community fo...
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All content for The Pittsburgh Dish is the property of Doug Heilman and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble. • Planning, staging, and timing a live kitchen segment • Tips and hacks viewers value on short TV spots • The origin and evolution of QED Cooks and its community fo...
Show more...
Food
Arts,
Business,
Society & Culture,
Careers
https://is1-ssl.mzstatic.com/image/thumb/Podcasts211/v4/43/0e/96/430e965c-d1fd-38ea-9faf-0c2942bd1277/mza_4789731367956868040.jpg/600x600bb.jpg
070 Sinan Camozu of Sultan Döner Kebab and Baklava
The Pittsburgh Dish
39 minutes
3 months ago
070 Sinan Camozu of Sultan Döner Kebab and Baklava
(01:08) As we step into Sultan Döner Kebab and Baklava on 6th Street in downtown Pittsburgh, owner Sinan Camozu moves with practiced precision as he operates a specialized machine imported from Turkey—one of a kind in our region. From it emerges impossibly thin sheets of phyllo dough, translucent enough to see your hand through, destined to become his extraordinary baklava. (07:43) "Nobody does this other than us," Sinan explains with justified pride. While most restaurants use frozen phyllo...
The Pittsburgh Dish
We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble. • Planning, staging, and timing a live kitchen segment • Tips and hacks viewers value on short TV spots • The origin and evolution of QED Cooks and its community fo...