My love affair with hot meat began about fifteen years ago at a place called Drovers Inn in my hometown. After swim meets or football games, family and friends would crowd into the rustic restaurant, and devour baskets upon baskets of hot wings and cheese fries.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
