We are here in the Farmers Market Cooperative in East Liberty. We've got two great chefs today. Chef Todd Castle and chef Aleka Sweeney are gonna rush around grab as much produce and meats and vegetables as they can to create three amazing dishes for us today. And this is play in Pittsburgh. I'm Dave Foreman, your host. Let's go meet the chefs. I'm *** private chef here in Pittsburgh at I make curated customized meals for each individual client. I grew up in Upper Saint Clair with my mom and my dad and my two sisters. I've been cooking for over 25 years. It actually started at home. My mom taught me how to make bread when I was seven. Cooking. Family meals was *** huge thing in my house. I'm cooking for two or three clients *** day for the busy working families. I'm just one last thing that they have to worry about during the day. I have *** client who is Paleo. I have *** client who's whole 30. I just wanna make sure that I accommodate my clients. They know that they have food in their refrigerator that's fully cooked, that is customized for them and all they have to do is reheat it and eat it. I absolutely love my job. It's, it's one of the hardest things I've done, but I have such *** passion for food. I can't see myself doing anything else. My name is Todd Castle. I am the executive chef at the vault tap room. Uh, south side of Pittsburgh. I got into cooking out of sheer necessity growing up. Never really knew how to cook. When I was living in North Carolina, I got tired of eating frozen fish sticks. So I ordered *** Campbell soup cookbook. The years following my love and passion for it just continued to grow. Joined the Marine Corps right out of high school. I was in the Marines. I did construction and in 2008 construction dried up. I had to do something. Went to New England Culinary Institute excelled and never looked back. I moved to Pittsburgh to be closer to my family and was afforded this wonderful opportunity at the vault room. Working with the team in the kitchen is essential. I've been *** part of *** team and almost everything I've done ever since the Marine Corps. Now, I have my crew in the kitchen. I am very passionate about cooking. It's all I can see myself doing for the entirety of my life. The day I work *** 16 hour day and then come home and not want to cook for my loved ones is the day I hang it up and that hasn't happened yet. All right, chefs here we are today at the farmers' Market Cooperative of Meats Liberty, the freshest produce and meats from all over the area. We're gonna have you make three dishes today, an appetizer, *** main and *** dessert. But you must include three ingredients, mushrooms, pineapple, and something from Kennedy Meats Farm. All right, you'll have 15 minutes to get whatever you need in the entire farmers' market. Are you ready on your mark? Get set, go. I'm going, I'm giving you *** about moving back here from Chicago. I love Pittsburgh. It's just become *** really, really big food city now. So coming back here is really exciting. This looks beautiful and then the pineapple over there. I'm really excited to be back meats. Uh pork chops. We had *** transplant. I spent the first nine months solely focusing on the restaurant, the menu, making sure everything was going right. And as soon as I was able to get out and explore Pittsburgh, um COVID, shut everything down. So I'm looking forward in the future to discovering *** lot more about it. Do you guys have any bone in pork chops? Yes. Yes. Beautiful. Let me get uh four of those, please. How does it smell? So, is this the winning pineapple? Yeah, give him the unwinding one because I think he might want that one. Thank you. Make sure to give him the older produce. All right, thank you. Thank you. You too. I'm gonna do *** Christi with duck, sell mushrooms for the appetizer. *** stuffed pork chop for the entree and *** chocolate pound cake sandwich for dessert. You guys have chocolate. Do you have like *** dark chocolate? Thank you. Uh pineapple ready for that. Is, this is all this is. Oh my God. I've never seen so many varieties of kale at the beginning kind of going around and taking in everything and getting some ideas in my head of what I want to grill. I know I'm gonna have to pick up the pay soon. There's *** lot of great vendors here. *** lot of products to choose from. What kind of mushrooms did he get? Uh about *** half pound, half pound Chiaki? Yes, Chiki, I knew he was gonna do that. Can I get some mini, please? Thank you, sir. Mushrooms. Thank you. It's very rare to find these oyster mushrooms like that. All the local farmers and the produce and the cheese that you can get here. This is *** dream. I want to take all of this. Thank you so much. So I really, really, really love this Marcus perhaps. Are they local Amish? Awesome, awesome, the produce at this market, the meat selection, everything is wonderful. It's wonderful to see *** lot of forged items. Uh *** lot of local produce and uh *** great selection of quality meats. Flank steak, please. That's beautiful pork chops, getting potatoes, parsley, visiting this later. Thank you so much. All right, I have so many ideas like in my head right now and how much more time do I have? All right, chefs you got one minute, one minute, one minute gotta go that I got that. I, I cannot look at pottery cause that's not part of my thing. Make sure I have everything this will be for my crunch. All right, I got the app. All right. Chefs. Come on back. Come on back. Time is up, time is up. Chefs. You may think it's over, it's the end now. However, there is one big twist.