>> THIS PROGRAM IS PART OF WQED's "PITTSBURGH HISTORY SERIES."

--Captions by VITAC -- www.vitac.com >> YOU KNOW, I THINK I COULD LIVE HERE.

THIS IS MY KIND OF TOWN -- COLORFUL, SWEET, EDIBLE.

IT'S KNOWN AS GINGERBREAD LANE, IT'S MAYBE THE BIGGEST GINGERBREAD VILLAGE ANYWHERE, AND IT'S IN STATION SQUARE THIS YEAR.

THIS PROGRAM IS PREMIERING ON THURSDAY, DECEMBER 13, 2012, ALTHOUGH WE HOPE IT WILL LIVE ON IN REPEAT BROADCASTS AND ONLINE AND THROUGH ANY AND ALL SORTS OF NEW DISTRIBUTION MODES.

THIS TASTY-LOOKING TOWN WE'RE VISITING IS THE CREATION OF ONE MAN NAMED NAMED JON LOVITCH.

>> THE THING ABOUT WHAT I DO -- AND I'VE ALWAYS SAID THIS -- IS, IS WHAT I DO IS SOMETHING ANYBODY ELSE CAN DO.

BUT THE THING IS, IS WHAT I'VE ALWAYS SAID THAT SEPARATES ME FROM THE PEOPLE DO THE REALLY FANCY COMPETITION-TYPE STUFF IS, IS MY STUFF IS STRAIGHTFORWARD -- GINGERBREAD, ICING, CANDY -- PFFT.

THAT'S IT.

THERE'S NOTHING ELSE IN IT.

>> I THOUGHT IT WAS A LITTLE BIT OF AN INTENSE HOBBY, BUT CAME TO LOVE IT OVER THE YEARS.

[ LAUGHS ] >> JON IS A MILD-MANNERED CHEF BY TRADE, BUT THIS HOBBY OF HIS MAY MAKE HIM SEEM A LITTLE BIT CRAZY.

>> I THINK, TO A DEGREE, I KIND OF HAVE TO BE TO DO THIS AND TO WANT TO KEEP DOING IT, BUT, YEAH, I THINK THERE'S PROBABLY A QUESTION OF SANITY TO DO THIS, AND THEN, IN EIGHT WEEKS, WANT TO START OVER.

>> WE'RE GOING TO SEE HOW THIS AMAZING WORK OF FOLK ART COMES TOGETHER IN A TINY LAUNDRY ROOM IN A DOWNTOWN APARTMENT.

AND WE'RE GOING TO SEE HOW IT ALL GETS ASSEMBLED.

THIS IS A SPECIAL HOLIDAY EDITION OF "IT'S PITTSBURGH & A LOT OF OTHER STUFF."

MY NAME IS RICK SEBAK.

I'LL BE YOUR TOUR GUIDE.

AND ALTHOUGH I SAID THIS TOWN IS EDIBLE, IT'S REALLY NOT.

BELIEVE ME, YOU DON'T WANT TO EAT ANY OF THIS CANDY.

>> "IT'S PITTSBURGH AND A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927... AND BY PNC, CELEBRATING PITTSBURGH'S PAST, PRESENT, AND FUTURE AT THE PNC LEGACY PROJECT EXHIBIT IN DOWNTOWN PITTSBURGH.

>> I FIRST SAW ONE OF JON LOVITCH'S GINGERBREAD LANE CREATIONS IN 2010, WHEN IT WAS PART OF THE HOLIDAY DECORATIONS AT ONE OXFORD CENTRE.

IT SURPRISED ME BECAUSE IT WAS SUCH A BIG, EXUBERANT ASSEMBLY OF ALL SORTS OF CANDY AND ICING, AND IT WASN'T FUSSY IN ANY WAY.

IT WAS FUN AND MESSY AND HAD A SORT OF STILL-WET-AROUND-THE-EDGES LOOK.

I REALLY LIKED IT.

I MENTIONED IT QUICKLY IN OUR 2010 "IT'S PITTSBURGH" HOLIDAY PROGRAM, AND THAT'S PROBABLY WHY LOVITCH CALLED ME AND PROPOSED THAT I DO A WHOLE SHOW ABOUT HOW HE PUTS THIS GREAT GOOFY THING TOGETHER.

>> IT'S A YEARLONG PROCESS, BUT IT ACTUALLY GETS GOING WHILE THE OTHER ONE'S STILL UP.

WHILE GINGERBREAD LANE HAS LIKE TWO WEEKS OF LIFE LEFT IN IT IS WHEN I START WORKING ON THE NEXT ONE.

>> SO THINGS WERE REALLY ALREADY UNDER WAY ON FEBRUARY 21, 2012, WHEN JON INVITED US UP TO HIS APARTMENT IN GATEWAY CENTER TO WITNESS THE FIRST CONSTRUCTION WORK ON THIS YEAR'S DISPLAY.

>> SO, HERE WE ARE.

IT'S LATE FEBRUARY, AND I'M STARTING OVER FOR THE NEW YEAR.

AND I THINK, LAST YEAR, I STARTED IN FEBRUARY, AND WE DIDN'T BAKE ANY GINGERBREAD UNTIL -- I WANT TO SAY -- THE FIRST WEEK OF APRIL.

BUT THE NAME GINGERBREAD LANE JUST SOUNDS GOOD.

I MEAN, IF YOU CALLED IT ICING LANE OR SOMETHING, IT JUST KIND OF SOUNDS STUPID.

SO GINGERBREAD LANE ROLLS OFF THE TONGUE A LITTLE BETTER, SO THAT'S WHY WE GO WITH THAT.

GINGERBREAD IS PROBABLY THE THIRD MOST USED INGREDIENT IN GINGERBREAD LANE.

IT WOULD GO ICING, CANDY, GINGERBREAD.

>> SO, HERE IN FEBRUARY, JON LOVITCH STARTS BUILDING GINGERBREAD LANE WITH A BATCH OF ICING.

>> OKAY, SO, TO MAKE A GOOD, BASIC BATCH, ROYAL ICING, WHICH HOLDS GINGERBREAD LANE TOGETHER, YOU START WITH POWDERED SUGAR.

YOU USE ABOUT AN OUNCE, HALF AN OUNCE OF CREAM OF TARTAR.

I DON'T WEIGH IT, BUT... ABOUT LIKE SO.

AND THEN, TO MAKE YOUR ICING FLUFFY, YOU NEED EGG WHITES, NOT EGG YOLKS.

IF YOU GET EGG YOLKS IN YOUR ICING, IT WILL NOT BE FLUFFY -- IT'LL BE RUNNY.

SO, SEPARATE YOUR EGGS OUT.

YOU SHOULD REALLY USE ABOUT SIX EGG WHITES.

I USE FOUR AND THEN CUT IT WITH WATER -- THAT WAY, IT'S CHEAPER.

>> JON'S WIFE, JACKIE, IS A CONSULTANT IN THE PRESCRIPTION-DRUG BUSINESS, BUT SHE LIVES WITH THIS YEARLONG PROCESS.

>> THIS IS HIS 20th YEAR, AND WE MET 8 YEARS AGO.

SO HE HAD DONE QUITE A FEW VILLAGES BY THEN -- SOMETIMES TWO OR THREE IN A YEAR.

>> IF YOU DON'T HAVE AIR IN YOUR ICING, IT WON'T BE FLUFFY.

IF YOU DON'T HAVE A FLUFFY ICING, YOU REALLY CAN'T BUILD WITH IT.

>> I MEAN, I SEE HIM START WITH THE ICING WORK.

HE STARTS WITH LITTLE PIECES.

HE STARTS WITH THE BIG PIECES THAT NEED A LONG TIME TO SET.

>> SO...CRANK IT UP.

FROM HERE, THREE, FOUR MINUTES, HIGH SPEED, YOU GET A NICE, FLUFFY ICING.

AND THAT'S PERFECT.

SO, I'M GOING TO THE WORKSHOP.

GOT MY FIRST BATCH OF ICING READY.

GOT A NICE PIECE OF PARCHMENT PAPER LAID OUT HERE.

SOON, I'LL START SPREADING THE ICING.

NOW, HERE IN THE GINGERBREAD WORKSHOP, THIS IS ACTUALLY A RETROFITTED OLD KITCHEN.

IT USED TO BE A LAUNDRY ROOM BEFORE -- WELL, BEFORE I MADE IT INTO A GINGERBREAD WORKSHOP.

AND WHAT I GOT STOCKPILED HERE IS A WHOLE PLETHORA OF CANDY.

GENERALLY SPEAKING, I START BUYING THIS THE DAY AFTER CHRISTMAS, WHEN IT GOES ON SALE.

DAY AFTER VALENTINE'S DAY.

CANDY FROM NEW YORK CITY.

CANDY FROM ALL OVER, REALLY.

AND THE KEY WITH A TIGHT, LITTLE ROOM LIKE THIS IS TO USE EVERY LITTLE SPOT OF SPACE YOU HAVE.

PUT CANDY UP ON THE CEILING -- EVERY NOOK AND CRANNY.

>> I DON'T MIND THE CANDY SHOPPING, 'CAUSE I'M A GIRL, AND I LIKE TO SHOP, AND I LIKE SALES, AND I GET TO SHOP FOR SALES.

>> SO, WHAT WE'RE DOING FIRST IS WHAT'S CALLED A CONNECTOR PIECE.

A CONNECTOR PIECE IS A PIECE USED TO HIDE A BLANK SPACE IN THE DESIGN.

>> SO I DO SHOP THE DAY AFTER CHRISTMAS.

IT'S BECOME A NEW HABIT FOR MY MOM AND I TO GO SHOPPING AFTER CHRISTMAS, AND HE'LL SLEEP IN.

WE'LL PROBABLY BUY $300 TO $350 WORTH OF CANDY AFTER CHRISTMAS, AT 50% TO 75% OFF -- LOTS OF POUNDS OF M&M'S, LOTS OF POUNDS OF HARD CANDY.

ALMOST ALL OF THE CANDY CANES ARE PURCHASED THE DAY AFTER CHRISTMAS, FROM LAST YEAR, YEAH.

>> IT'S A PRETTY STRAIGHTFORWARD PROCESS.

JUST START PIPING IT OUT.

I'VE ALWAYS BEEN CHRISTMAS-CRAZY.

I JUST THINK IT'S A FUN TIME, REGARDLESS OF WHY YOU ENJOY IT.

>> HE KNOWS WHICH CANDY IS GONNA GO ON WHICH HOUSE.

AND HE DRAWS THIS PICTURE, AND IT DOES NOT MAKE ANY SENSE TO ME.

IT'S IN PENCIL -- THERE'S NO COLOR.

AND HE KNOWS EXACTLY WHAT IT MEANS.

HE KNOWS WHERE THE RIBBON CANDY IS GONNA GO.

HE KNOWS WHERE THE CANDY CORN IS GONNA GO.

AND HE HAS IT ALL FIGURED OUT.

AND IT'S PRETTY AMAZING HOW IT STARTS TO COME TOGETHER.

>> AND EVERY YEAR, AT THIS TIME, WHEN I GET STARTED, I HAVE TO REMIND MYSELF THAT I NEED TO GET STARTED BECAUSE IT'S REALLY HARD TO GET GOING.

'CAUSE YOU'RE LIKE, "AM I GONNA DO THIS AGAIN?

AM I GONNA GO THROUGH THIS?

AM I GONNA SPEND ALL THIS MONEY AND TRACK UP MY HOUSE, ALIENATE MY WIFE FOR A FEW MONTHS?

AM I REALLY GONNA GO THROUGH THIS AGAIN?"

>> WE DON'T BUY ANYTHING THAT'S PACKAGED, THAT NEEDS UNWRAPPED.

THAT WOULD BE AN ORDEAL.

ALTHOUGH WE DID, ONE YEAR, BUY ABOUT 60 POUNDS OF THE LITTLE PEPPERMINTS, THE STARLIGHT MINTS, AND UNWRAPPED THEM ALL.

AND I HAD A LITTLE BIT OF DRY-HAND ARTHRITIS GOING ON -- SHORT ACUTE ARTHRITIS IN MY HANDS.

PAIN -- IT WAS INTENSE.

SO NO WRAPPED CANDY UNLESS IT HAS TO BE THAT WAY FOR THE CANDY TYPE.

>> SO, DO YOU KNOW WHAT CANDY WILL GO ON THAT HOUSE AS YOU DRAW IT?

>> GENERALLY.

ONCE I'VE FINISHED DETAILING IT IS WHEN I REALLY DECIDE.

IF I DRAW THE ROOF WITH LINES THROUGH IT, IT MEANS IT'S GONNA BE SOME SORT OF A MORE REGIMENTED CANDY THAT I CAN REALLY PUT IN THERE, AND YOU WON'T SEE MUCH WHITE, MEANING I'M GONNA USE SOMETHING LIKE ARABIAN NIGHTS OR MAYBE CHICLETS OR, YOU KNOW, MAYBE SOMETHING SQUARE LIKE LICORICE BITES OR WHATEVER, WHERE YOU CAN'T EVEN SEE ANY WHITE.

IF I KIND OF DRAW IT MORE LIKE CIRCLES, IT MEANS I'M GONNA DO SOMETHING WHERE YOU CAN SEE WHITE, LIKE AN M&M, OR MAYBE I'LL DO CANDY CORN OR, SOMETIMES, I'LL EVEN DO PUMPKINS.

BUT, GENERALLY, ON THE HOUSES THAT ARE THE FOCAL POINTS -- THE SNOW SHOVEL REPAIR COMPANY, CHEF STEVE'S COBBLERS, JACKIE'S SWEET SHOPPE -- THOSE ARE THE HOUSES I USE THE MORE UNIQUE CANDY ON.

>> JON STARTED COOKING WHILE HE WAS STILL IN HIGH SCHOOL.

HE WORKED IN A KITCHEN AT AN AMUSEMENT PARK, WHERE HE LIKED THE CHEF'S ATTENTION TO DETAIL.

>> YEAH, INSPIRED ME AT A VERY YOUNG AGE, AND DECIDED LIKE RIGHT OFF THE BAT, LIKE I WAS A FRESHMAN IN HIGH SCHOOL, AND I WAS TELLING PEOPLE I'M GONNA BE A CHEF SOMEDAY.

AND THEY WERE LAUGHING AT ME AND TELLING ME I WAS STUPID, AND, YOU KNOW, BY MY JUNIOR YEAR, I WAS MAKING SIX DOLLARS AN HOUR, WHICH IN, YOU KNOW, 1992, THAT WAS AN INCREDIBLE AMOUNT OF MONEY, ESPECIALLY FOR SOMEBODY IN HIGH SCHOOL.

MINIMUM WAGE AT THE TIME WAS, YOU KNOW, $3.75, $3.80 -- SOMETHING LIKE THAT -- AND I WAS ALREADY MAKING $6 AN HOUR WORKING AS A LINE COOK AT A COUPLE NICE HOTELS IN THE CITY.

1994 WAS THE FIRST TIME I EVER DID ANY TYPE OF GINGERBREAD, AND I REALLY FAKED IT.

IT WAS ONLY 12 HOUSES.

IT WASN'T MUCH BIGGER THAN A DINING-ROOM TABLE.

AND IT WAS REALLY BASIC.

THERE WASN'T ANY CANDY ON THE ROOFS.

THEY ALL HAD STAINED-GLASS WINDOWS -- THAT WAS THE ONE THING I DID -- WHICH REQUIRED A TREMENDOUS AMOUNT OF JOLLY RANCHERS BEING MELTED AND PRESSED IN YOUR HANDS.

>> JON WORKED IN A LOT OF HOTEL RESTAURANTS.

HE MOVED FROM KANSAS CITY TO D.C. TO NEW YORK, GOT A BACHELOR'S DEGREE FROM THE CULINARY INSTITUTE OF AMERICA, AND THEN ENDED UP BACK IN WASHINGTON.

>> THE FIRST ONE I DID THERE, THEY GAVE ME A RIDICULOUS AMOUNT OF SPACE TO WORK WITH, SO IT TRIPLED IN SIZE OVERNIGHT.

AND THAT'S WHEN I REALLY STARTED TO LIKE THE IDEA OF GETTING BIGGER AND BETTER WITH IT, BECAUSE THE FIRST ONE I DID THAT HAD ANY SIZE TO IT WAS 38 HOUSES VERSUS 12.

WHEN IT FIRST STARTED GETTING REALLY BIG AND APPEARING AT PLACES LIKE THE SMITHSONIAN AND THE CAPITAL CHILDREN'S MUSEUM AND THE CAPITAL CHILDREN'S HOSPITAL IN D.C., WHEN IT STARTED GETTING REALLY BIG SPACES AND ATTRACTING REALLY INTERESTING PEOPLE LIKE HILLARY CLINTON AND WILLARD SCOTT AND PEOPLE OF THAT NATURE, AND I STARTED TO SEE THE REACTION IT GOT FROM THE GENERAL PUBLIC, THEN I JUST STARTED TO LOVE IT.

THE BIGGEST ONE I EVER DID, IN 2003, WHICH WAS AT AN OFFICE COMPLEX IN VIRGINIA, WAS 412 SQUARE FEET, AND THEN A 260-HOUSE LAYOUT COMPLETE WITH AN AREA IN THE MIDDLE YOU COULD WALK THROUGH.

YOU COULD ACTUALLY WALK UNDERNEATH GINGERBREAD LANE, LOOK UP AT THE CANDY ABOVE YOUR HEAD, AND LOOK AROUND AND EVERYTHING.

THAT WAS THE BIGGEST ONE I'VE EVER ATTEMPTED TO DO, AND I DON'T THINK I'LL GO THAT BIG ANYMORE.

AND THEN WE CAME TO PITTSBURGH.

AND THEN WE DID THE CHILDREN'S HOSPITAL IN ITS OLD LOCATION HERE ONE YEAR.

DID THE MALL AT ROBINSON IN PITTSBURGH FOR FOUR YEARS, ONE OXFORD CENTRE, AND THEN NOW WE'RE AT WHAT I THINK IS OUR NEW PERMANENT HOME, STATION SQUARE -- GOOD SPACE.

IT'S PRETTY BUSY AT CHRISTMAS, SO I THINK I'M GONNA BE AT STATION SQUARE LONG-TERM.

>> BY JUNE 7th, WHEN, DOWN AT STREET LEVEL, THE THREE RIVERS ARTS FESTIVAL IS UNDER WAY, UP IN THE LOVITCH APARTMENT, IT'S JUST GETTING TO BE GINGERBREAD TIME.

>> I DON'T USE MEASURING CUPS.

I DON'T USE MEASURING SPOONS.

I JUST GUESS.

WHAT I GO FOR IS AN AROMATIC MIXTURE.

IF IT SMELLS RIGHT, I GO WITH IT.

AND THEN ONE OF THE MAIN REASONS I DO THAT IS, IT ALLOWS ME TO GET THE CONTRAST IN COLORS.

SOME OF THE HOUSES WILL BE DARKER.

SOME OF THEM WILL BE LIGHTER.

SOMETIMES, I'LL RUN OUT OF CINNAMON AND NUTMEG, AND JUST GO WITH GINGER, AND IT'LL MAKE THE GINGERBREAD COME OUT LIKE A REDDISH-ORANGISH COLOR.

ONE TIME LAST YEAR, I RAN OUT OF SPICES ALTOGETHER AND JUST STARTED THROWING IN RANDOM COLORINGS I COULD FIND IN THE CABINET, LIKE BROWN SUGAR, VANILLA -- THINGS LIKE THAT -- AND IT PRODUCED LIKE THIS BEIGE-ISH STUCCO-LOOKING GINGERBREAD.

SO, WHAT IT DOES IS, IT GIVES ME A LOT OF DIFFERENT COLORS.

I'LL HAVE ANYWHERE FROM 10 TO 15 DIFFERENT TINTS OF GINGERBREAD THROUGHOUT THE VILLAGE EACH YEAR.

I DON'T KNOW WHERE THAT POT EVEN CAME FROM, BUT I'VE USED IT FOR THE LAST SEVEN YEARS NOW FOR GINGERBREAD LANE.

BUT IT'S KIND OF UGLY AND BEAT UP AND WORN, AND IT JUST HAS THIS QUAINT, HOMELY LOOK TO IT THAT I LIKE, SO I KEEP USING IT.

AND VOILà -- WE HAVE GINGERBREAD.

WHAT I'LL DO IS, I'LL TAKE THE GINGERBREAD, AND I'LL ROLL IT OUT UNTIL IT GETS TO BE LIKE A LONG, ALMOST STRINGLIKE-LOOKING THING, AND THEN I'LL TAKE IT AND BRING IT TOGETHER INTO THE SHAPE OF A SQUARE OR RECTANGLE, DEPENDING ON THE SHAPE I'M LOOKING FOR.

AND THEN I'LL ROLL UP ANOTHER PIECE, CUT IT IN HALF, AND CRISSCROSS IT.

AND THEN WHEN YOU'RE ALL DONE, ONCE IT'S BAKED OFF, IT ENDS UP BECOMING THE WINDOWPANES.

>> WITH THE PRETZEL-LIKE WINDOWPANES ALMOST READY, JON ALSO ROLLS OUT SOME FLAT SLABS OF DOUGH.

>> RIGHT NOW I'M STARTING TO MAKE GINGERBREAD, BUT I'M USING IT FOR THE TRAIN, THE LOCOMOTIVE, THE CABLE CARS, THE STREETCARS, THE SUBWAY CARS -- THINGS LIKE THAT -- WHERE THEY HAVE SO MUCH ICING SURROUNDING THEM AND ENCASING THEM, IF THE PIECES OF GINGERBREAD START TO BREAK LOSE OR WHATEVER, NOBODY WILL NOTICE, BECAUSE IT'LL BE SUSPENDED BY ALL THE ICING.

BUT AT SOME POINT, I HAVE TO JUST REALLY DELVE INTO GINGERBREAD.

USUALLY AROUND LABOR DAY IS WHEN I REALLY GET INTO GINGERBREAD.

I MEAN, THE ICING IN GINGERBREAD LANE ACTUALLY OUTWEIGHS THE GINGERBREAD FOUR TIMES TO ONE.

>> SO THERE ARE MANY JOBS TO BE DONE, EVEN AT THIS STAGE, AND JON IS BACK AND FORTH FROM LAUNDRY-ROOM WORKSHOP TO KITCHEN.

>> AH.

THE WINDOWPANES -- THERE'S ONLY ONE STRUCTURE THAT ACTUALLY GETS WINDOWPANES.

IT'S THE PLUM PUDDING HOTEL, AND IT'S THE BIGGEST STRUCTURE I MAKE EACH YEAR.

LAST YEAR, IT WEIGHED 88 POUNDS.

AND THE REASON IT'S ICING WITH JUST A LITTLE BIT OF GINGERBREAD VERSUS GINGERBREAD WITH A LITTLE BIT OF ICING IS BECAUSE, WITH A STRUCTURE THAT SIZE, YOU'LL HAVE STRUCTURAL PROBLEMS DURING THE 56-DAY RUN.

SO WHAT I DO IS, IS I MAKE IT ENTIRELY OUT OF ICING, AND THEN I'LL PUT THOSE LITTLE GINGERBREAD WINDOWPANES IN PLACE AND CEMENT THEM IN PLACE WITH BRICKS THAT WE'RE GONNA MAKE OUT OF THIS LOVELY BLACK AND BLACK GUM I HAD IMPORTED FROM OUR FRIENDS IN JAPAN.

AND WHAT WE'LL DO IS, WE'LL TAKE THE LITTLE WINDOWPANE, PUT IT IN PLACE WITH SOME ICING, AND PUT SOME BRICKS AROUND IT, AND IT'LL HOLD IT IN PLACE.

AND IT'LL CREATE THE ILLUSION THAT IT'S A GINGERBREAD HOUSE WHEN, REALLY, IT'S AN ICING HOUSE.

THAT -- YOU SEE THAT SMOKE COMING OUT?

IT'S DONE.

THAT'S PERFECT.

THAT'S EXACTLY WHAT I WANTED RIGHT THERE.

IT'S A LITTLE DARK RIGHT THERE, BUT WHEN I FLIP IT OVER ON THE OTHER SIDE, IT'S NOT GONNA BE THAT DARK.

SO THAT'S EXACTLY THE COLOR I WANTED RIGHT THERE ON THAT.

SOMETIMES I NEED CURVED GINGERBREAD OR SOMETHING THAT'S ROUND -- LIKE FOR THE LOCOMOTIVE ON THE STEAM ENGINE IS ONE OF THE FEW PIECES I'LL ACTUALLY NEED THAT FOR.

SO, WHAT I'LL DO IS, IS I'LL BAKE IT OFF LIKE ANY OTHER PIECE OF GINGERBREAD, AND THEN, WHEN IT COMES OUT OF THE OVEN, I'LL TAKE SOME TYPE OF A ROUND OBJECT LIKE AN AEROSOL CAN, AND THEN, THE SPLIT SECOND IT COMES OUT OF THE OVEN, I'LL TAKE IT AND DRAPE IT OVER THIS AND KIND OF MAKE IT HUG THIS SO IT'LL TAKE THE CURVED SHAPE.

AND THEN YOU PUT TWO OF THEM TOGETHER WITH SOME ICING IN THE MIDDLE AND VOILà -- YOU HAVE A CYLINDER.

IT REALLY ISN'T EVEN A CHEF'S THING TO DO GINGERBREAD.

I COMPLETELY TAUGHT MYSELF ON THE SIDE, AND I ACTUALLY SEPARATE THE TWO.

A LOT OF PEOPLE SAY, "SO, BEING A CHEF, YOU LEARNED GINGERBREAD?"

AND I'M LIKE, "MNH-MNH.

NO."

THIS IS JUST SOMETHING I HAPPENED TO LEARN WHILE WORKING IN THE KITCHEN, BUT IT HAS NOTHING TO DO WITH BEING A CHEF.

>> OH, THAT'S RIGHT.

THIS ISN'T JON'S JOB.

HE IS A CHEF.

SO, ONE DAY, WE WENT TO SEE WHERE HE WORKS, JUST OFF McKNIGHT ROAD, NEAR SIEBERT.

>> I'M THE FOOD AND BEVERAGE DIRECTOR AND THE EXECUTIVE CHEF AT THE HOLIDAY INN PITTSBURGH NORTH CONFERENCE CENTER AND HOTEL.

AND THIS IS HOW I ACTUALLY FUND, YOU KNOW, MY CRAZY HOBBY THAT IS GINGERBREAD LANE, IS I RUN A KITCHEN AND A BANQUET HALL ALL DAY LONG.

TODAY I'M GETTING STUFF READY FOR THE NEXT COUPLE DAYS.

WE HAVE A REHEARSAL DINNER TONIGHT.

WE HAVE AN INDIAN FASHION SHOW, AS IN INDIA THE COUNTRY.

AND THEN, TOMORROW, WE HAVE A WEDDING FOR A COUPLE HUNDRED.

SO, RIGHT NOW I'M KIND OF AHEAD OF THE GAME.

SO, I THINK WEDDING SOUP'S ONE OF THOSE THINGS THAT GETS BETTER WHEN IT SITS FOR A DAY OR SO, SO I'M GONNA MAKE IT TODAY SO IT CAN KIND OF SIT OVERNIGHT AND TAKE THE FLAVOR OF THE PARMESAN AND THE BASIL AND THE MEATBALLS.

>> IT WAS ALREADY FALL BEFORE WE GOT BACK TO THE APARTMENT TO SEE HOW THINGS WERE PROGRESSING IN THE LITTLE WORKSHOP.

>> IT'S INTENSE WHEN YOU WALK INTO THAT ROOM.

AND IT IS JUST FILLED FROM FLOOR TO CEILING WITH GINGERBREAD HOUSES.

AND WHAT AREA IS NOT FILLED WITH GINGERBREAD HOUSES IS FILLED WITH CANDY STOCK JUST WAITING TO BE PUT ON THE HOUSES.

>> TODAY, IT'S THE 18th OF OCTOBER.

IT'S THE 234th DAY OF MY CONSTRUCTION SEASON.

AND I GOT 27 DAYS TO GO, WHICH COUNTS OPENING DAY, 'CAUSE I ALWAYS COUNT OPENING DAY.

AND TODAY WHAT I'M DOING IS, I'M GONNA START MOVING SOME HOUSES -- CLEARING THE DECK IS WHAT I CALL IT -- SO I CAN START MAKING SOME MORE SPACE IN HERE.

SO I'M MOVING GUMDROP ROW TODAY, WHICH IS ACTUALLY SOME OF THE EASIER HOUSES TO MOVE BECAUSE THEY'RE INCREDIBLY SOLID.

>> AND IT IS NOT A LAUNDRY ROOM FOR MOST OF THE YEAR.

[ CHUCKLES ] WE ACTUALLY WANT TO MOVE THE LAUNDRY ROOM OUT OF THAT ROOM BECAUSE THE GINGERBREAD NEEDS THE WHOLE AREA -- IT DOES.

>> SO, THIS IS ONE OF THE GUMDROP ROW HOUSES.

AND THERE'S SEVEN OF THESE EVERY YEAR.

THEY'RE THE ONLY HOUSES IN GINGERBREAD LANE THAT USE CANDY CANES FOR SHUTTERS AS OPPOSED TO TRADITIONAL SHUTTERS.

AND EACH GUMDROP ROW HOUSE THIS YEAR IS ADORNED WITH ABOUT 7 1/2 POUNDS OF GUMDROPS.

>> ALSO, A LOT OF PEOPLE DON'T GET TO SEE A COMPLETELY UNMADE HOUSE AND HOW EVEN MORE IMPERFECT IT IS THAN WHEN IT'S DONE, HOW THE SEAMS DON'T LINE UP.

AND I'M A VERY ANALYTICAL PERSON, A VERY PERFECTIONIST PERSON, AND I WATCH THE SEAMS NOT MATCHING, AND I JUST WALK AWAY.

AND AT THE END, IT'S PERFECT.

>> SO, AS YOU CAN SEE, I REALLY DON'T CARE WHAT THE BOTTOM OF A HOUSE LOOKS LIKE.

NOBODY IS EVER GONNA SEE THE BOTTOM UNTIL JANUARY, WHEN I GIVE THEM AWAY, AND AT THAT POINT [CHUCKLES] WHO CARES?

>> BUT IT'S ALL ICING.

>> IT'S ALL ICING.

>> I REALLY DO THINK THAT HE LOVES THE CREATIVITY THAT IS INVOLVED IN IT.

HE DOES LIKE THAT PEOPLE ENJOY IT, BUT HE LOVES MAKING IT.

THERE ISN'T A POINT IN HIM MAKING A HOUSE WHERE HE'S LIKE, "WELL, I'M JUST GETTING THROUGH IT 'CAUSE, AT THE END, I'LL GET TO SEE PEOPLE."

HE ENJOYS THE MIDDLE, THE BEGINNING.

HE IS JUST CREATIVE THROUGH AND THROUGH.

>> THIS IS THE ROTUNDA HOUSE.

THIS ONE'S GOT A LITTLE WAYS TO GO, OBVIOUSLY, WITH... >> IN ADDITION TO ALL THE COOKING AND CONSTRUCTING, JON ALSO PROVIDES ALMOST DAILY UPDATES ON HIS PROGRESS ON FACEBOOK.

>> THE SOCIAL-MEDIA ASPECT HAS HELPED.

DURING THE SPRING AND SUMMER, IT DOESN'T.

DURING THE FALL, IT HELPS A LOT.

BECAUSE I'LL DO THINGS TO KEEP THE FANS OF GINGERBREAD LANE REALLY MOTIVATED.

I'LL GIVE THINGS AWAY.

I'LL DO CONTESTS.

I'LL JUST ENCOURAGE THEM TO ANSWER QUESTIONS.

AND SEEING THAT PEOPLE ACTUALLY KNOW THAT THE SCHOOL DISTRICT IS NAMED THE ButterScotch COUNTY SCHOOL DISTRICT, THAT PART IS FUN.

THAT PART IS ACTUALLY REALLY ENERGIZING.

THE PEOPLE I'VE GOTTEN TO KNOW, THEY COME TO SEE IT FROM STATES ALL OVER THE COUNTRY.

THAT'S FASCINATING TO ME.

>> WELL, BEFORE YOU KNOW IT, THE SETUP DATES ARE HERE.

>> NOVEMBER 8th, 9th, 10th, AND 11th IS WHEN I START MOVING THIS FROM MY HOME TO STATION SQUARE.

>> SO, THE FIRST THING IS SETTING UP THE PLATFORM.

AND THIS YEAR, JON GOT SOME PROFESSIONAL HELP FROM CARPENTER DAMIEN COOPER AND CREW, WHO CONSTRUCTED AND DEVELOPED A STURDY NEW BASE FOR THE VILLAGE.

>> THIS IS THE BEST PLATFORM I'VE EVER HAD IN ALL THE YEARS I'VE DONE IT.

IT'S IMPRESSIVE.

THE ONE I HAD BEFORE WAS PRETTY BAD.

>> BACK AT GATEWAY ONE, THE APARTMENT IS CROWDED WITH HOUSES.

AND THERE ARE LOTS OF FINISHING TOUCHES TO ATTEND TO.

JON ENLISTS THE HELP OF KRISTOPHER DISHAROON, KNOWN AS "DISH," TO HELP WITH THE LOADING AND HAULING AND DRIVING.

>> WHEN YOU MOVE THESE THINGS, THEY'RE VERY OLD.

THEY ARE MADE OF FOOD.

SO WHEN YOU MOVE THEM, EVEN IF YOU HIT A BUMP AT AN EIGHTH OF A MILE AN HOUR, YOU'LL STILL HEAR SOMETHING.

>> THERE ARE FOUR OR FIVE TRIPS BACK AND FORTH TO STATION SQUARE AND LOTS OF CAREFUL CARRYING OF VARIOUS FRAGILE STRUCTURES.

>> EACH RUN, GENERALLY SPEAKING, CAN TAKE BETWEEN 90 MINUTES TO 2 HOURS.

>> AND ON EACH TRIP, THE PLATFORM GETS LOTS OF SPECIAL ATTENTION AND ADDITIONAL DECORATIONS.

>> WE'RE JUST GETTING ICING ON IT, AND THEN LATER TONIGHT AND TOMORROW, I'LL START, LIKE, PUTTING, LIKE, YOU KNOW, GUMDROPS ON IT AND STUFF.

I'M JUST TRYING TO GET AS MUCH OF THE WOOD COVERED AS I CAN NOW.

I MAKE ICING, SO EVERY TIME, WHEN I COME IN, IF SOMETHING NEEDS REPAIRED, I CAN REPAIR IT REALLY QUICKLY.

AND THEN IF I DON'T USE IT TO REPAIR SOMETHING, I JUST START COVERING SPOTS THAT ARE STILL OPEN.

WHICH, BASICALLY, ALL I GOT LEFT THAT'S OPEN IS RIGHT HERE.

THE SUBWAY STATION'S GOING IN HERE, SO THIS IS GONNA STAY OPEN.

'CAUSE THE SUBWAY, THE M.I.N.T., GOES RIGHT IN HERE.

SO THAT'LL STAY OPEN.

SO, I GOT TO FIX THESE TWO PILLARS RIGHT HERE.

THERE'S A LITTLE BIT LEFT ON THAT SIDE, BUT IT'S ALMOST -- IT'S ALMOST ICED TOGETHER.

AND THEN THE LAST THING I'LL DO IS, I'LL GO AROUND THE ENTIRE PERIMETER OF IT WITH CANDY CANES.

THIS IS THE WORST DAY OF THE WHOLE THING, 'CAUSE IT'S JUST SO MUCH WORK.

THE BEST DAY IS OPENING WEEKEND -- THIS WEEKEND, FRIDAY.

THAT'S WHEN THERE'LL BE LIKE 200,000 PEOPLE THAT'LL SEE IT IN ONE DAY.

THAT'S THE BEST DAY.

>> WELL, WE WENT TO SEE THE FINISHED VILLAGE ON THE SATURDAY AFTER THANKSGIVING, THE 24th OF NOVEMBER.

>> IT LOOKS GREAT.

I'M VERY HAPPY WITH IT.

THE CROWDS HAVE BEEN WONDERFUL.

>> I'VE NEVER SEEN IT BEFORE.

IT'S AWESOME.

>> IT'S LIKE AN EXPLOSION OF CANDY.

>> I'M THRILLED, YOU KNOW?

LIKE, ALL I CAN SEE IS IMPERFECTIONS AND THINGS I DON'T LIKE THAT I WANT TO FIX NEXT YEAR.

>> IT'S NOT A PERFECTIONIST THING.

IT'S NOT -- IT'S NOT SOMETHING THAT A CHILD JUST THREW TOGETHER.

IT'S NOT SOMETHING THAT YOU SAT THERE AND SPENT EVERY TIME THINKING ABOUT THE SPACING OF EACH CANDY.

>> I THINK IT'S REALLY COOL.

IT MUST HAVE TAKEN A LOT OF TIME TO MAKE.

>> IT'S JUST THE LABOR OF LOVE THAT HE PUT INTO IT -- THE LENGTH OF TIME.

>> ICING'S AROUND JUST UNDER 1,600 POUNDS, AND GINGERBREAD'S 365 POUNDS.

>> [ Laughing ] OH, MY GOSH!

>> I KNOW.

IT'S A LOT.

>> I LIKE THE HOTEL THING OVER IN THE CORNER.

>> ACTUALLY, I FOUND OUT ABOUT GBL FROM FACEBOOK.

AND I SAW THE NAME, SO I CLICKED ON IT, AND THEN WHEN I REALIZED IT WAS A REAL PLACE, I E-MAILED JON, AND I WAS LIKE, "OH, MY GOSH!

WHERE ARE YOU AT?"

>> FUN FACT ABOUT THE GAZEBO -- IT'S TOPPED IN LICORICE.

AND FUN FACT ABOUT LICORICE -- LICORICE DOESN'T STICK TO ICING.

>> "MY MOM LOVES GINGERBREADS, AND WE GOT TO WORK SOMETHING OUT 'CAUSE WE GOT TO COME SEE IT."

>> IT'S GOTTEN A LOT DIFFERENT OVER THE YEARS, A LOT BETTER, A LOT MORE INTRICATE, A LOT MORE DETAILED.

>> AND SO WE JUST MADE THE FIVE-HOUR TRIP HERE TO SEE ALL THIS.

>> IT LOOKS LIKE IT WAS REALLY MADE WITH LOVE AND SPECIAL ATTENTION TO CERTAIN DETAILS, YOU KNOW, LIKE THE NAMES OF THE LITTLE STREETS AND THE NAMES OF THE BUILDINGS.

>> I LIKE THAT USED THE M&M'S FOR THE GRASS.

>> YEAH.

AND I LIKED THE MINTS ON THE BUILDINGS.

THEY WERE JUST LIKE LITTLE PEPPERMINTS AND STUFF.

>> JACKIE'S SWEET SHOPPE -- I LOVE IT ALWAYS, BUT IT'S A REALLY NICE PIECE THIS YEAR.

>> WITHOUT A THOUGHT, WHEN HE HAD MET ME, JACKIE'S SWEET SHOPPE CAME TO BE.

LIKE IT WAS JUST -- WE WEREN'T ENGAGED, MARRIED, NOTHING.

"JACKIE'S SWEET SHOPPE IS HAPPENING."

AND I WAS LIKE, "WHAT?

UH, OKAY."

A LITTLE -- A LITTLE FAR ON THE COMMITMENT SCALE -- I HAVE A HOUSE IN THE GINGERBREAD VILLAGE, THINKING, "MAYBE HE DOES THIS ALL THE TIME."

HE HAD NEVER DONE THIS.

IT WAS -- IT WAS TRULY AMAZING.

HE KNEW RIGHT AWAY.

>> DO PEOPLE CONTRIBUTE THE CANDY?

>> NO.

>> NO?

>> NO, IT'S JUST WHAT I DO FOR MY OWN ENTERTAINMENT AND HOBBY.

>> YEAH.

THAT'S VERY COOL.

>> AND THE NEXT YEAR, ADDED FAYE'S PIEROGIES, WHICH IS MY MOM, FAYE.

>> SHE MAKES HAND-ROLLED PIEROGIES.

CORRECTION -- SHE MADE HAND-ROLLED PIEROGIES WHEN MY WIFE AND I FIRST GOT TOGETHER, THE ONE TIME.

SINCE THEN, IT'S BEEN A STEADY STREAM OF MRS. T's.

I HAVEN'T HAD THE REAL ONES SINCE THEN.

>> I LIKED ALL THE M&M'S AND CANDY CANES AROUND IT.

>> YEAH.

>> ALL THE DETAIL -- THE INCREDIBLE DETAIL.

>> IF IT WASN'T FOR FACEBOOK, I WOULDN'T HAVE EVER HAVE COME HERE.

[ CHUCKLES ] >> FIRE DEPARTMENT.

A FIRE DEPARTMENT'S VERY IMPORTANT IN A TOWN MADE ENTIRELY OUT OF SUGAR, 'CAUSE IF THIS THING CAUGHT ON FIRE... [ EXHALES SHARPLY ] >> I THINK IT'S AWESOME.

>> TOTALLY, TOTALLY FANTASTIC, AWESOME, COLORFUL, BEAUTIFUL.

AWESOME.

>> AND THAT TOY FACTORY IN THE BACK -- IT'S REALLY A SWEET PIECE.

I'M REALLY HAPPY WITH -- I'M REALLY HAPPY WITH THE WHOLE BACK, WITH THE TOY FACTORY AND THE SANTA'S SLEIGH AND THEN THE NIGHT BEFORE CHRISTMAS.

>> YOU SEE THE INSIDE, AND THAT WAS PHENOMENAL BECAUSE HE PUT IN STAIRCASES.

HE PUT IN PEOPLE.

HE PUT IN LITTLE DETAILS THAT WOULD BE JUST WONDERFUL, SO... >> SO, THAT WAS CANDY CANE PLACE.

NOW WE'RE OVER HERE IN PEPPERMINT CENTRAL PARK, AS IT WERE.

JON'S EGGNOG DISTILLERY.

>> WHO'S JON?

>> JON WOULD BE ME.

>> I LIKE THE MERRY-GO-ROUND THE BEST.

>> I STILL LOOK AT IT EACH TIME I COME OVER, AND I CAN SEE SOMETHING DIFFERENT, SOMETHING UNIQUE THAT I DIDN'T SEE BEFORE.

>> THE M.I.N.T.

-- MASS INTERNAL NEIGHBORHOOD TRANSIT.

AND ALL TOWNS OF 150 NEED A GOOD SUBWAY STATION.

BUT I ALWAYS TELL PEOPLE THIS IS LIKE DORMONT.

THE BIGGER CITY'S OVER THERE.

>> YOU COULD LOOK AT IT 18 TIMES, AND YOU COULD STILL BE FINDING SOMETHING NEW ABOUT IT, SOMETHING NEW THAT YOU ENJOY.

>> AND THEN COMING BACK IN FRONT HERE -- CECIL'S PIE BAKERY.

THAT'S FOR MY GRANDFATHER.

HE HAS A LOVE OF BAKING, SO I'VE KIND OF LEARNED THAT FROM HIM.

AND THEN HERE IN FRONT, THERE'S A LITTLE PIE RACK WITH SOME PIES COOLING ON IT FOR SALE -- BLUEBERRY AND PUMPKIN, OF COURSE.

>> I LOVE THE ICE RINK WITH THE PENGUIN.

>> I WORKED AT THE CROWN CENTER ICE TERRACE IN KANSAS CITY AS A CHILD AND JUST LOVED THAT ICE RINK.

>> I LOVE THE GUMDROPS.

>> OH, THAT'S GOT TO BE LIKE HEAVEN TO LITTLE KIDS STANDING THERE.

YOU KNOW, THEIR EYES HAVE TO BE... >> THEY'RE READY TO POUNCE.

THEY'RE JUST LIKE, "ALL THIS CANDY, AND NO ONE'S EATING IT -- WHAT A WASTE!"

>> I WALK IN MY BARE FEET IN MY WORKSHOP AND PICK THIS CANDY BACK UP AND REUSE IT, SO THE JOKE'S ON THEM.

AND THEN IT'S A YEAR OLD.

I RARELY, IF EVER, WASH MY HANDS IN BETWEEN WORKING ON SOMETHING.

SO THE JOKE IS NOT ON ME -- IT'S ON THEM.

THEY'RE EATING CANDY THAT'S BEEN SWEATED ON AND STEPPED ON AND HAD CATS ON IT AND BOB'S FEET THROUGHOUT THE -- YOURS, TOO.

YOU WERE IN MY KITCHEN.

YOU WERE IN MY KITCHEN.

>> HIS TREES ARE REALLY COOL.

>> TREES ARE VERY UNIQUE, YES.

>> VERY COOL.

>> I LIKE THIS THING 'CAUSE IT'S SORT OF MESSY.

>> YEAH.

>> YEAH, BUT IT LOOKS GOOD ALL TOGETHER.

>> IT'S A WORK OF ART.

AND IT'S -- IT'S PUTTING -- HE'S PICTURING IT.

HE'S -- HE'S PUTTING THE COLORS TOGETHER THAT MAKE A LOT OF SENSE.

>> I THINK HE HAS A PASSION, AND THAT'S NICE TO SEE.

>> AND IT IS FOLK ART LIKE THAT.

IT'S JUST REALLY REAL WHEN IT ALL COMES TOGETHER.

>> IT'S UNREAL HOW MUCH PEOPLE REALLY CONNECT WITH IT, AND I GUESS THERE'S AN ENERGY THAT CREATES THAT I FEED OFF OF.

>> AND PEOPLE WILL SAY, "THAT'S INTENSE.

WHY DOES HE DO IT?"

AND I'LL BE LIKE, "YOU KNOW WHAT?

SOME MEN DRINK.

SOME MEN GAMBLE.

MINE MAKES GINGERBREAD HOUSES."

THAT'S WHAT HE DOES.

IT COULD BE WORSE.

[ CHUCKLES ] >> [ Chuckling ] AND WHERE DOES IT ALL END UP?

>> JANUARY 6th, FIRST SUNDAY IN JANUARY -- THIS YEAR IT'S THE 6th -- GIVE THEM AWAY.

ONCE ALL THE HOUSES ARE GONE, SOMETIMES HORSE OWNERS WILL COME THROUGH WITH LIKE A WHISK BROOM AND SWEEP UP ALL THE CANDY TO TAKE TO THEIR HORSES.

AND THEN I JUST START KICKING THE SIDES OF IT TO KNOCK IT OFF AND THEN UNSCREW IT AND PUT IT AWAY FOR THE YEAR AND THEN START OVER.

>> WHEN FOLKS COME OVER FOR THE HOLIDAYS, HE MAKES REINDEER NACHOS.

IT'S LIKE LITTLE GINGERBREAD SQUARES THAT HE MAKES INTO LIKE POTATO-CHIP SIZES.

>> AT OUR PARTY EVERY YEAR, WE SERVE REINDEER NACHOS, WHICH IS ACTUALLY GINGERBREAD THAT I CUT INTO LITTLE TORTILLA SHAPES.

I BRUSH IT WITH WARM BUTTER, AND THEN BAKE IT IN THE OVEN WITH MORE CINNAMON AND SUGAR TO MAKE IT LIKE A TORTILLA CHIP.

>> AND THEN HE MAKES AN EGGNOG DIPPING SAUCE.

>> AND THEN WE SERVE IT WITH THICKENED EGGNOG SO IT LOOKS LIKE NACHOS, AND WE CALL IT REINDEER NACHOS, AND EVERYBODY LOVES IT.

>> I DON'T WANT ANYTHING TO DO WITH THIS.

>> AND I STUMBLED ACROSS THAT ONE YEAR 'CAUSE OUR PARTY WAS TOO MANY PEOPLE, NOT ENOUGH FOOD, AND I HAD TO PULL SOMETHING OUT OF THIN AIR.

>> THE EGGNOG SMELLS LIKE THE GINGERBREAD.

THE GINGERBREAD SMELLS LIKE OUR HOUSE.

>> AND I HAD A BALL OF GINGERBREAD LAYING AROUND FROM GINGERBREAD LANE, AND I WAS LIKE, "OH, ALL RIGHT.

MAYBE, IF I FEED THIS TO THEM, THEY'LL GET OUT OF MY HOUSE."

>> IT MIGHT AS WELL SMELL LIKE A SHOE TO ME NOW, SO IT'S NOT TEMPTING AT ALL FOR ME TO GO IN THERE AND EAT EVEN MY FAVORITE CANDIES.

>> ON THE CONTRARY, I INVENTED SOMETHING THAT PEOPLE ASK FOR EVERY YEAR AT MY CHRISTMAS PARTY.

>> I HAVEN'T EATEN A STARBURST IN I DON'T KNOW HOW LONG -- OR A SKITTLE.

[ CAT YOWLS ] >> I THINK I STEPPED ON A CAT.

SORRY.

>> "IT'S PITTSBURGH & A LOT OF OTHER STUFF" IS MADE POSSIBLE BY THE BUHL FOUNDATION, SERVING SOUTHWESTERN PENNSYLVANIA SINCE 1927... AND BY PNC, CELEBRATING PITTSBURGH'S PAST, PRESENT, AND FUTURE AT THE PNC LEGACY PROJECT EXHIBIT IN DOWNTOWN PITTSBURGH.