Pittsburgh post gazette lights, camera, action, eat.
1. Pittsburgh Post-Gazette http://www.post-gazette.com/printer.asp
Lights, camera, action, eat: Food Network films Pittsburgh
Thursday, July 26, 2001
By Marlene Parrish, Post-Gazette Staff Writer
Did you ever wonder what goes into a television production? Like a fly on the wall (maybe
that's the wrong metaphor in this case), I shadowed a national production company when it
came to town to tape the action in five local restaurants.
A film crew from the Food Network was in Pittsburgh
last week taping for a show called "The Best of ..."
Host of the show Marc Silverstein covers the nation in
search of the best cuisine, restaurants and food trends
in America. In each half-hour episode, the
magazine-style program profiles places and people,
taking viewers to five different states in 30 minutes.
The show began filming in February 1999 and went on
the air in July. Originally slated for once a week, it Cortney McFarland puts a burger on
became so popular it's now on every day. the grill at Tessaro's in Bloomfield.
(John Heller, Post-Gazette)
"Our show is more than just good food on a plate," says Silverstein. "We're looking for a
story, for atmosphere, for local color. If viewers are hungry after the show, I know I've done
my job and we have a successful show."
They filmed theme shows at five Pittsburgh area locations: Hyeholde, "Off the Beaten Path";
Old Europe, "Meat"; Cafe at the Frick at the Frick art & Historical Center, "Museum
Restaurants"; Gandy Dancer Saloon, "Late Night Bites"; and Betsy Ann Chocolates ,
"Candy."
Because of post-production and scheduling, don't expect to see the shows for four or five
months.
For the "Neighborhood Eats" theme, the crew headed to Bloomfield and Tessaro's
Restaurant, the winner of many awards for the best hamburger in the 'Burgh. For the six
hours that the crew spent there, only four to five minutes of highly edited film will make it to
the show. What will make the cut?
We watched the taping of background shots for atmosphere and listened to interviews of the
customers eating and talking with their mouths full. The crew was small -- host Silverstein,
a production gal, a sound man and a cameraman with an industrial-sized camcorder on his
shoulder.
Things got off to a quiet start around 3:30 p.m. when
they interviewed the staff. By 6:30, it was mayhem,
with a typical Tessaro's crowd in residence. All booths
were filled, the bar was packed, bartenders were
splashing drinks as fast as they could pour and slide
glasses down the bar, the service bell clanged and folks
were already crowding the front door.
Dominic Piccola, Tessaro's butcher,
left, is interviewed by Food Network "And this is just Monday?" asked Silverstein. This is
host Marc Silverstein. (John Heller, nothing, we told him. You should be here for rib night
Post-Gazette) on Thursday.
We followed the camcorder around the room to get an idea of what might be on the show
when it appears on the Food Network. You'll get the full background behind the story,
because in the end all but five minutes or so will end up on the cutting room floor.
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2. Pittsburgh Post-Gazette http://www.post-gazette.com/printer.asp
Of the six hours the four-person crew was at the Bloomfield eatery, the actual filming was
about an hour and a half. That's a lot of leftovers.
So here's the story behind the story:
Who's who -- Tessaro's is a family affair, the Harrington family. Kelly is the big guy with
the beard and the main meeter and greeter. When it's three-deep at the door, make that
fivedeep, he'll put an arm around your shoulders and steer you to a place at the bar while you
wait for a table. Before you can say "Sam Adams," you'll be gabbing with the person next to
you.
Kelly's sister Ena is the day manager, usually seen being efficient, answering the phone,
talking to servers, running between the front and back of the house and having a cig at the
end of the bar.
The woman with the white streak in her hair is Mom, named Tee, (also known as the Force)
chatting up customers and keeping the tables moving. That good-looking white-haired gent
at the end of the bar is Dad, Dennis, a smart fella who has a law practice Downtown but
knows where to get his supper. Siblings who are not associated with the restaurant are
Michelle, Lisa, Shawn, Moira, Erin, Pegin and Myles. They all stop in to eat when they're in
the area. Look at the murals in the upper dining room and see how many family faces you
can spot.
"Hi, how are ya?" -- Tessaro's is a neighborhood kind of place if your neighborhood is
Pittsburgh. There's always somebody you know or have seen there before. Sometimes, Tee
Tessaro will grab you by the arm and introduce you to somebody, saying, "You two should
know each other."
Agreeing with this epicenter theory was Phyllis Letwin of Fox Chapel. "It's friendly here,"
she says. "You always see people you know." With her is Judy Witlin, who moved from
Pittsburgh but was in town for a golf tournament. "As soon as I got off the plane, I rented a
car and came here," she says. "For some reason, Monday is my favorite day. I had no idea
they were filming."
Where's the beef? -- Dominic Piccola is the official butcher for Tessaro's. He comes in
once, sometimes twice a day to grind the meat for the burgers, about 100 pounds of top
round every day, more on the weekends. He also cuts steaks and trims tenderloins. The
trimmings go into the burger mix. He comes in between shifts.
Shifts? Piccola, who lives in Bloomfield, is in his 22nd year as a career firefighter, working
out of Engine and Truck Company No. 6 at 40th and Penn Avenue.
When the TV crew finished its plans, Piccola was on vacation in Myrtle Beach. No way
could he be left out, so the Harringtons flew him in for the day. There'll be no mistaking him
on-screen. He's the sturdy-looking guy with a bushy moustache, a face made for TV and
wearing a fireman's hat.
Gary Luteran of Butler and his siste,r Natalie Alvise of Zelienople, are regulars. She says,
"I'm willing to come a long way for a good burger. I come at least once a month with my
brother." He says, "When I lived in Bloomfield, I ate here every day. And I like the old bar
and ceiling, and well, everything about it. Food's great. I love it."
Who's cooking -- Back in the glass-walled grill cubicle, Courtney McFarlane is the
burgermeister. The 14-year veteran of the wood-fired grill burns red oak and hickory. It's his
job to stoke the fire and cook not only burgers and steaks, but fish and seafood entrees, hot
dogs and chops. He works by touch and experience, sending out perfect rare, medium or
well-done entrees the way the customer orders. And until it gets crazy in the dining rooms,
he'll cook the home fries, too. At the busiest times, two other cooks are crowded in the booth
giving him a hand. Mr. Do Everything, as Ena calls McFarlane, also subs as butcher when
needed. All burgers weigh out around 10 ounces before cooking -- after grilling you get a
full 8-ounce burger.
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