Category Archives: Cook at home

Giant Eagle CEO Laura Karet on company’s prospects: ‘We have big aspirations to grow’

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Laura Shapira Karet, chair and CEO of Giant Eagle, at VisionPittsburgh at the Duquesne Club.

In the aftermath of the Covid-19 pandemic years, Laura Karet sounds fully confident about the prospects for Giant Eagle today.

“We have big aspirations to grow,” said Karet, who spoke Tuesday before a sold-out audience at a VisionPittsburgh luncheon at the Duquesne Club downtown.

Amid an ever-crowding competitive climate in which everyone from Aldi to Amazon.com Inc. is selling groceries, Karet spoke as the CEO and chairwoman of a retailer that has grown to more than 470 stores and annual revenue of $11.1 billion for the fiscal year ended June 30, 2022.

In a fireside chat led by Pittsburgh Business Times Publisher Evan Rosenberg, Karet talked about Giant Eagle’s origins. The company was started by five families during the Great Depression and its ownership continues on today in a retail industry often dominated by publicly traded national chains.

Karet’s story of Giant Eagle’s ongoing growth and expansion came in two distinct parts, the first fueled by petroleum sales and the company’s decision to diversify its store types, the second by the pandemic.

“Twenty-five years ago, we realized customers were starting to change their shopping habits,” she said.

She recalled how about 20 years ago Kroger, the Cincinnati-based grocery chain that doesn’t operate in the region, started putting gas pumps in their parking lots and how quickly Giant Eagle decided to do so as well.

The result soon led to the launch of the company’s GetGo convenience store chain.

Karet recalled how quickly establishing gas pumps at Giant Eagle stores as well as for the new GetGo locations resulted in major boosts in sales for everything else.

“We started buying gas pumps as fast as we could,” she said.

She added GetGo is now differentiated by its approach to food, noting there are now more GetGo locations than there are traditional Giant Eagle stores for what’s become a major growth vehicle for the company.

Giant Eagle also was able to benefit from the major societal disruption caused by the Covid-19 pandemic, a global health crisis in which the grocery chain operated as one of the few places people were allowed to shop amid the wave of government-required shutdowns.

“When Covid happened, our business grew enormously overnight,” she said, adding Giant Eagle quickly worked to roll out an online delivery service that had been in the works.

That was as much of a challenge as an opportunity.

With GetGo expanding and the company also rolling out more and more Market District-branded stores, including in smaller formats, Karet sounded as though Giant Eagle has carved out a sustainable niche and territory for itself.

That’s despite sometimes jarring industry consolidation.

“When Amazon bought Whole Foods, it was like a bomb went off in the industry,” she said at one point.

Yet Karet doesn’t expect any changes to the competitive landscape to come any time soon from the proposed merger between Kroger and Albertsons. Roughly handicapping it as a 50/50 proposition to go forward, Karet expects such a merger to take years to fully pull off and integrate.

“We’re pretty big but really small compared to them,” she said of the two chain grocers.

She sees lots of opportunity for Giant Eagle to grow and expand as it becomes more difficult for smaller operators to compete.

“There’s too many opportunities, which, by the way is a good problem to have,” she said.

Karet noted how the company is active in converting established Giant Eagle stores into Market District stores, establishing new smaller-format Market District locations, as well as expanding its WetGo car wash business along with GetGo as a now proven store model.

“We’re pretty convinced we have a unique model that will allow us to compete in this hard changing world against people who are much bigger than us,” she said.

Karet recalled her early days in her career when she said she had “no interest in coming back to the company,” wishing instead to chart her own course, working early in her career for such companies as Procter & Gamble and Sara Lee.

Now, after taking on the title of chairwoman at Giant Eagle last year, Karet expects she’s worked in just about every position at the company, outside a few, such as chief information office and in the real estate department.

However, none of them equaled the kind of grounding she received actually working in the stores.

“The best training by far was working in the stores growing up,” she said.

Article from Pittsburgh Business Times: https://www.bizjournals.com/pittsburgh/news/2023/03/14/laura-karet-giant-eagle-vision-pittsburgh.html

Joseph DiSanto, Ambassador of the Star Lofts Pittsburgh, with Laura Karet, CEO of Giant Eagle

Many exciting things happening in Downtown Pittsburgh at your Star Lofts Pittsburgh home next to the Benedum Theater. http://www.starloftspgh.com

Italian Potato Salad

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Make this tasty but simple Italian Potato Salad at your StarLoftsPgh.com home.

Ingredients:

9- Potatoes, cooked, peeled, and quartered

1 garlic clove

1 shallot

Tbl capers

2 tbsp Kalamata Olives

1 anchovy (optional)

2 fresh tomatoes, cored, cut in eights

1 tsp oregano

sea salt and black pepper to taste

Extra Virgin Olive Oil Berio brand, Red wine vinegar to taste

1 tbsp Fresh Parsley, chopped

In a large bowl mix all ingredients above in bowl. Gently stir so potatoes remain intact.

A great simple meal to serve for your guests at your home at http://www.starloftspgh.com

Buon Appetito Janet & Charlie

How best to clean every kitchen surface.

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Backsplash

A great place to start cleaning is with your kitchen backsplash. You’ll need cleaning spray and a slightly abrasive brush or sponge. You can pick up a bottle of stainless steel cleaner or glass cleaner for a metal or glass backsplash. Otherwise, you can make a simple solution of one part water and one part vinegar to deal with most of your backsplash stains.

Stovetops

If you have an electric stovetop, you should only need a rag or sponge and some warm soapy water for cleaning. If there’s gunk built up over time or stains that don’t want to come out, try mixing half a cup of baking soda with a few tablespoons of water to form a paste, and then scrub the dirty areas with a rag and your baking soda paste.

Gas stovetops can be easier to clean than electric stoves because you don’t have to worry so much about scratching the stovetop. Remove the grates and drip pans and soak them in warm water, then wash them with a brush and dish soap. Take a rag and warm soapy water or baking soda paste and scrub out any gunk that might be remaining on the stovetop.

Counters

You might be wiping down your counters every day, but gunk can still accumulate over time, especially in the corners. Wipe down your counters with a wet rag as you usually would, but make sure you really get down in the corners with your fingernail and scrub hard at any spots that feel crusty under the rag. This is also a good time to sanitize your counters with a food-safe sanitizing spray.

Inside the fridge

An essential part of cleaning your kitchen is cleaning the inside of your fridge, as spoiled food can go to waste or cause food poisoning. Start by removing all the food from your fridge and discarding anything that is rotten or expired. Then, remove any shelves you can, and clean them in your sink with dish soap and a sponge.

Anything you can’t remove from the fridge can be wiped down with a hot sponge or rag. Finally, replace the shelves and all your food, putting the oldest food in the front of the fridge and newer items further from expiration in the back.

Kitchen sink

Your kitchen sink will get dirty from washing your rag while cleaning all your other surfaces, so take the spray nozzle and spray all around the side of the sink. Use a sponge to clean off any dried food that might be stuck to the side.

Floor

The last element of your kitchen you want to clean is the floor. It’s best to save the floor for last because it will accumulate some of the grime you wipe off other surfaces during your kitchen cleaning. Sweep what you can, and then mop or spot-mop your floor with a rag. A solution of vinegar and water can be great for this too, and you can try mixing in some fragrance oil for a pleasant smell afterward.

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Linguini Clam Sauce

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Linguini with clams is one of the most satisfying Italian dishes to cook and eat. The fresher the clams, the more flavorsome the sauce.

LIST OF INGREDIENTS

  • 2 LBS. of clams (Wholeys Fish Market, Strip District Pittsburgh)
  • 11 1/2 OZ. of Barilla linguini
  • 1 OZ. of parsley
  • 1 of garlic clove
  • extra-virgin olive oil
  • salt

METHOD

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered to the bottom of the pan; transfer them to a plate, change the water, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing the leaves only; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Cook spaghetti in a large pot of boiling salted water, stirring occasionally. Drain about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and linguini, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the linguini and transfer directly to the pan with the clams. Cook until the pasta is al dente and a creamy sauce forms due to the starch being released. Add extra water pasta cooking water if needed. Top with chopped parsley to taste and serve. 

This is a simple, but excellent dish to make at your home at http://www.starloftspgh.com

Seafood Pasta & Bean Soup

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This is a great recipe to make at your home in the http://www.starloftspgh.com

4 Servings:


10 ounces Bartolotti beans, drained and cooked with a pinch of bicarhonate
8 oz. cleaned tiny mollusks; baby Octopus, baby squid, curled octopus, mussels and tartufo (warty venus)
3-1/2-5 oz. lobster bisque
1/4 cup white wine
1/4 cup olive oil
2 oz. smoked pancetta bacon
Salt and chilli pepper
2 cloves garlic
1/2 onion, thinly sliced
5 0z. tomato pulp
Aromatic herbs: parsley, etc.

7 oz. fettuccine-type pasta cut in small, irregular pieces
Cook the beans. Sauté in oil the cloves or garlic, onion, chilli pepper and smoked bacon. Remove the garlic when brown. Add the tomato pulp and
the mollusks, which have been previously cleaned and prepared. When the cooking is completed, mix beans, mollusks (plus the cooking liquid) and pasta (which may be cooked separately or together with the rest).
Add the lobster bisque, which will provide a good base and mix
all the ingredients together. Sprinkle with parsley and serve.

Penne with Tuna “Puttanesca” | Share the Pasta

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Penne with Tuna “Puttanesca” Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta! The recipe that Chef Rosario is featuring this […]

Penne with Tuna “Puttanesca” | Share the Pasta

Spaghetti with Clam Sauce

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This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com

1 dozen littleneck clams

1 lbs of thin spaghetti

1/2 bunch of parsley

2 of garlic clove

extra-virgin olive oil

salt to taste

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve. 

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Spaghettini With Shrimp and Chili Pepper

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LIST OF INGREDIENTS

  • 2.5 # of shrimp
  • 1# of spaghettini
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of parsley, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • Bertolli olive oil
  • Ground sea salt

METHOD

Shell and clean the shrimp; remove and clean the heads well and set aside with shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When broth is ready, remove from the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped parsley. Serve with more parsley and fresh chili pepper. 

Have you ever just come home and opened the fridge andjust stared into it?

Cook at home, Food,

Or maybe opened the fridge and wondered what to eat?
Or maybe you see plenty of food, but there’s nothing to eat.
I used to think these were just kid habits.I’m not so sure anymore. Because I find myself doing itmore and more. If it’s a kid thing, I haven’t outgrown it yet.
If you did any of these recently, or even TODAY. I’ve got a solutionfor you. We call it “Only in the Alley.”
It a big brown bag full of perfectly prepared, delicious foodthat you can stare into and wonder
“What should I eat FIRST???”

Spaghetti with Shrimp and Chili Pepper

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LIST OF INGREDIENTS

  • 2 LBS 10 OZ of shrimp
  • 12 OZ. of spaghetti
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of cilantro, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • extra-virgin olive oil
  • salt

METHOD

Shell and devein the shrimp; remove and clean the heads well and set aside with the shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, brown the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add the celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine and let it evaporate, then add 1.8 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When the broth is ready, turn off the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Add three ladles of shrimp broth to the pan, then continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in in 1/4 cup increments and adding salt. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook the shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer it to the pan and cook for 1 minute making the spaghetti crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper. 

This great dish in your home at http://www.Starloftspgh.com