Another morning out with Rick, Bob, and Glen from WQED Pittsburgh. Yesterday we visited Best Breakfast and Sandwiches; this morning we hit up Skillet. This is my second visit to Skillet overall (see review), and interestingly enough, both visits have been accompanied by television crews. I need to have a normal breakfast there sometime!
We ran through a similar routine as last time. Rick and the crew interviewed the owners and some customers, got shots of the restaurant inside and out, filmed me entering, ordering, and eating my breakfast, then interviewed me about breakfast, the blog, Columbus, and much more.
And again I got to try some more specials (the documentary is titled Breakfast Special, after all). This time around I tried a savory cobbler recommended by Angie. Patrick put this together: it’s a puff pastry filled with root vegetables like carrots and potatoes, plus Swiss chard braised in pork fat (oh yeah!), then topped with two poached eggs and a simple salad.
My, did this dish pack a wallop. The Swiss chard had a huge savory and fairly salty flavor. Almost a little too much to take in all at once, but the pastry (which is barely sweet) and the root vegetables offset that. And those two delicious poached eggs – farm-fresh, locally raised eggs – simply, simply delicious. You haven’t had eggs until you’ve had them straight off the farm.
This ended my couple of days with Rick and the crew. It was a lot of fun. I got to eat back-to-back breakfasts at two different places in town, see some of the ins and outs of television production, and talk about one of my favorite topics: breakfast! Couldn’t ask for a better couple of mornings. Maybe I should write a proposal to the Food Network to turn my blog into a show…