The Alchemy of Flavors

✨ Introducing a new culinary series by Chef Nicholas Saxon of SaxOn Food Ink ✨

"A Creekside Culinary Immersion" at Water’s Edge

The Alchemy of Flavors – Volume I

Where cooking, science, and psychology converge.

An immersive culinary evening exploring how raw, simple ingredients transform into complex, pleasurable culinary experiences. Together, we’ll explore the balance of salt, sweet, sour, bitter, umami, fat, and heat — and how subtle shifts awaken memory, emotion, and appetite.

The Menu

Hot & Sour Soup

Chicken, shiitake mushrooms, fresh ginger, soy sauce, bamboo shoots, tofu, sesame

A study in contrast — acidity and warmth layered with depth and umami.

Asian Noodle & Seared Beef Salad

Udon noodles, mango, avocado, cabbage, sliced rare beef, Thai dressing

Bright, textural, and balanced — sweet fruit, tender beef, crisp cabbage, and herbal acidity.

Maple & Bourbon Soaked Pork Tenderloin

Smoked bacon & sweet onion compote, greens & beans

Sweet smoke meets savory depth — fat, sugar, and salt in harmonious tension.

Braised Wild Salmon in miso honey broth

A delicate interplay of umami, sweetness, and gentle richness.

Orange Cardamom Olive Oil Cake

Citrus brightness, warm spice, and lush olive oil crumb — aromatic and sensual.

Signature Cocktails

Cucumber Sunrise

Vodka, watermelon syrup, fresh lime juice, orange juice, cucumber

A light and refreshing favorite — bright, cooling, and vibrant.

Lavender Gimlet

Gin, fresh lime juice, lavender syrup

Floral, crisp, and subtly botanical.

Caribbean Manhattan

Bourbon, sweet vermouth, spiced brown sugar syrup, Angostura bitters

Rich, complex, and gently spiced with lingering warmth.

We are honored to host Chef Nicholas Saxon for this special dinner series at Water’s Edge. We’re proud to collaborate with Nick as we take your events to a new level of customization — elevating private gatherings through thoughtful detail, artistic expression, and immersive culinary experiences.

Working side by side, we share a belief that food is more than a meal — it is storytelling, connection, and one-of-a-kind experiences woven together.

Here’s a glimpse into the journey and passion that have shaped the chef behind the plates.

"Though originally from Chicago, Pittsburgh is now home — the place that shaped not only my culinary path, but my life. It has blessed me with a beautiful wife and three amazing kids. It has provided me the tools and fundamentals to hone in on a culinary education while attending the Le Corden Bleu Institute in the city of champions.

For more than 18 years in hotels, I’ve been energized by the constant motion — full houses, buzzing dining rooms, private events unfolding, and travelers eager to explore the city. No two days are ever the same, and that’s exactly what I love about it.

I believe in leading with intention, mentoring with purpose, and building kitchens that are disciplined, creative, and collaborative. Cooking is not just a profession — it’s philosophy. It’s art created with knives and fire. It’s respect for product, minimizing waste, and honoring every ingredient.

This industry isn’t for the faint of heart — it’s for the curious creator. The ones who tell stories on plates."

"Every Dish Has a Story"

Warm regards and keep cooking,

Nicholas D. Saxon