Saturday, November 15, 7:00 p.m.
Members $100, guests $125

Making a go of a world-class fish restaurant in Pittsburgh could be considered, well, swimming upstream. In the (inland) land of steel, beer, and pierogi, could the restless foodie find the Ultimate Seafood Experience? The answer is a resounding yes: just head for The Original Fish Market Restaurant, a cozy, elegant, mahogany-paneled space. Better yet, cast your net at the Beard House and prepare for a fabulous catch!

Pittsburgh Magazine’s Ann Haigh describes chef Daniel Mosedale as “a peripatetic culinary wizard who’s brought a touch of classy world cuisine to Pittsburgh.” Before reaching the Steel City, Mosedale practiced his culinary magic across several continents. Born in England, where he earned his professional chef’s degree, Mosedale trained in France, with stints at La Tour Rose in Lyons, Auberge de l’Ill in Alsace, and Michel Bras in Laguiole. He credits Bras, with whom he worked for four years, with influencing what would become his own minimalist, back-to-nature approach to cooking. Then it was on to a world tour of restaurants and resorts, with stops in Montego Bay, Jamaica (Tryall Resort and The Ritz-Carlton); Lausanne, Switzerland (l’Ermitage); Paris (Les Armes de Bretagne); Australia (Qantas Resorts and The Ritz-Carlton); and Scotland (Turnberry Hotel). Mosedale came to the United States in 2001.

“Along the way, he picked up myriad global ideas that he and his excellent Pittsburgh kitchen crew...execute brilliantly,” Haigh wrote. “We hope he anchors here.” She lauded Mosedale for drawing on a “world bank of flavors” and “fruit, spice, and global ingredients” to conjure up “ethereally battered sesame tempura striped bass...on crisped fragrant black rice cake, with mango and pickled ginger salsa and drizzled wasabi.” Over at the Post-Gazette, dining critic Woodene Merriman bestowed three and one-half out of four stars for “straightforward entrées of fine ingredients expertly prepared and served.”

Mosedale’s dessert menu, according to Haigh, “goes places no other Pittsburgh restaurant attempts to scale.” Al Hoff, writing in the Pittsburgh City Paper, had to restrain himself from ordering two of the “otherworldly” mocha cappuccino crème brûlées.”

Don’t let this be the one that got away.