He is Britain’s foremost expert on Easter Island and also on prehistoric art of the world, especially Ice Age art. He frequently acts as guide-lecturer on tours, most usually to the decorated caves of France and Spain, as well as to Easter Island. He has written and edited a wide variety of books on archaeology and prehistory.Ī multi linguist Paul speaks French, Spanish and German.Ī participant in many radio and TV broadcasts, he is also a popular lecturer on jet-tours and cruises. Paul became a freelance in the mid-80s, as an independent consultant archaeologist. Paul Getty postdoctoral fellowship in the History of Art and the Humanities. He then held post-doctoral fellowships, at Liverpool and London, plus a J. thesis (1979) on the prehistory of the French Pyrenees. He’s excited for all Pittsburghers to take a seat at Chef’s Table.Born and raised in Hull, Paul studied archaeology at the University of Cambridge, and did his Ph.D. He founded Pittsburgh Premier Catering in 2008 and provided private chef services to Pittsburgh Steelers Jerome Bettis and Alan Faneca and cooked for President George W. Whether a guest eats in or takes one for the road, it’s going to be healthy and delicious.Īfter graduating from the Pennsylvania Culinary Institute in 1994, he worked at the Ritz Carlton on Amelia Island, Florida, and served as executive chef at Savoy and The Café at the Frick. “It’s something the matriarchs in my family have always done.” “I’ve taken many a meal to people who are sick or shut-in,” Watson says. Once a month, Watson will give away a week’s worth of meals to a senior in the community. People also can participate in the “Buy a Meal, Give a Meal” program to help feed the hungry. Patrons can sign up for the bi-weekly plan to take the stress out of eating healthy. Chef’s Table offers read-made meals for folks on the go. Watson wants everyone to feel welcome, even if they’re just ordering take-out. The restaurant is closed Mondays for private events and cooking classes (Watson taught at Le Cordon Bleu Institute for 11 years). Weekend brunch will be available as well. There’s even a Malaysian Spiced Salmon Salad that’ll take your taste buds on a globe-trotting journey and little ones can choose from a variety of kid-friendly options.Ĭhef’s Table will be a causal, 41-seat spot during the week, but on Friday and Saturday evenings it’ll transform into a more elegant environment with tablecloths and candlelight and menu items to match. Grab a Mediterranean-take on the Monte Cristo with hand-carved ham, sautéed Swiss chard, pepperoncini and feta cheese on olive-and-roasted red pepper-crusted bread. The French Dip Meatball boasts Balinese inspired meatballs, creamy potato aioli, caramelized onions, melted gruyere cheese and au jus. On the sandwich front, there’s Bahn Mi, Watsons’ twist on a Vietnamese favorite with marinated sliced pork, pickled daikon, radish and carrot, English cucumbers, red jalapenos, cilantro and Cajun honey mustard sauce. Hungry for pizza? You can choose from New York-, Greek- or Cubano- or Tex-Mex-style. The menu is like a culinary United Nations, with different parts of the world represented. Located at 2193 Babcock Blvd., in the former Mediterrano space, the BYOB eatery features fresh, made-to-order dishes that nourish the body and soul. Watson hopes to replicate that sense of community and caring at Chef’s Table, his new restaurant opening this month in Ross Township. “I realized that the best times of my life were spent over food.” “It made us closer,” says the Erie native. Growing up, he shadowed her in the kitchen of their local community center, where she prepared meals for friends and neighbors. Chef Kevin Watson is still tied to his grandmother’s apron strings.
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