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 Two

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.

FOODS TO INDULGE IN

Smoked Tuna Tartar

avocado, water crest, ponzu, sesame, wonton chips

Lamb Meatball

lemon zest, mint chimichurri & roasted garlic creme fraiche

Roasted Beet & Arugula Greens

pan-fried goat cheese, crushed pistachios, shallot champagne vinaigrette

Wild Blueberry & Pickled Red Onion Prime Angus Beef Short Ribs

roasted vidalia Idaho potatoes, honey butter hand-turn heirloom carrots

Georgia Peach Pie with Bourbon Whipped Cream

DRINKS TO BE DRANK

Watermelon Margarita

lime, triple sec, salt, tequila

Michelada

tajin, lime, hot sauce, worcestershire, tomato juice, cold lager mexican beer 

Hugo Spritz

fresh mint, lime, st.germain, prosecco, soda water

*Drinks can be made as mocktails as well N/A

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