When CBS Pittsburgh invited me back to cook on air, I wanted to bring something that captured the taste of summer — light, fresh, and full of heart. I shared my most requested seasonal menu: mini crab cakes with lemon aioli, grilled watermelon salad, and chocolate chip cannoli inspired by my Italian roots. In this article, I share what it was like behind the scenes, why these dishes mean so much to me, and what it truly means to be a private chef in Pittsburgh.
