Im lighting a giant dance competition and convention.
It actually makes me miss doing pop-country shows (almost haha...)
That sounds fantastic. If they are open for lunch on Sundays, I will check it out. I always try to find time and enjoy some good grub in each city I visit.
The region you are in has some interesting cuisine.
There is a way to cook a steak named after Pittsburgh.
A
Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term "Pittsburgh rare" is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including
Chicago-style rare and, in Pittsburgh itself,
black and bleu. One story says that a local slaughterhouse during the depression was looking to make extra money and opened a restaurant in the front. Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating "Pittsburgh Rare".
So I guess you cut off what you wanted to eat and rode the cow home like the line from Cat Ballou.
