Pittsburgh hosts “Saffron and Sass” for healthy food with a side of fun

When it comes to healthy eating, restaurateur Jen Saffron and nutritionist Leslie Bonci want to help you yourself.

On Sunday, November 7 at 10:30 a.m., the duo will launch their live series on Facebook, “Saffron and Sass.” Presented by Ya Jagoff Media, the monthly show will feature 20 minutes of food talk and demonstrations with a side of unfiltered fun. The most popular topics range from kitchen utensils and spices to winter vegetables and local sources.

Photo courtesy of Leslie Bonci.

“Fresh food is important, especially at this time of year with colds and chills,” says Bonci, owner of Active Eating Advice, a nutrition consultancy. “Control what you can through diet. Make choices that empower you through food. It should be an experiential, fun and nutritious gastronomic adventure.”

Bonci has been providing nutritional advice with flavor for years.

Its clients include the National Dairy Council, Gatorade, General Mills, and Douglas Labs. She is a nutrition consultant at the Pittsburgh Ballet and Athletics Theater at Carnegie Mellon University and the Kansas City Chiefs. Bonci was previously a sports dietitian for the Pittsburgh Steelers, Pittsburgh Pirates, Pittsburgh Penguins, Toronto Blue Jays, Washington Nationals and the WNBA.

She is also an author and blogger which airs weekly on KDKA’s “The Winning Plate” on “Pittsburgh Today Live”.

In other words, you enjoy chewing fats in food.

Boyfriend Saffron is the perfect on-air partner.

Image courtesy of Jane Saffron.

Just a few months before the pandemic began, the clever restaurateur opened Sprezzatura, an Italian heritage-inspired community café and catering kitchen in Millvale. “Saffron and Sass” will be filmed in the restaurant and the episodes will be streamed on Facebook, where viewers can interact with upcoming foodies.

Located in a restored building with solar powered kitchen, BYOB has been serving as Gold Level Sustainable Pittsburgh Restaurant since day one. Saffron and her crew create lists of fresh, locally sourced goods to support the region’s farmers and the environment. When Covid struck, Saffron strengthened its community partnerships to help feed low-income families.

Saffron and Sass is just another way to connect with clients.

“Food is an experience,” says Saffron. “We don’t say, ‘Please come back and support the local business’ we say, ‘Please go home and sit as you like.'” “

Jane Saffron, Leslie Boncimel, Saffron and Sasspersatura, the sustainable Pittsburgh restaurant

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