Edible Allegheny: April/May 2014

edible

Allegheny Celebrating Local Food, Farms & Cuisine, Season by Season

April/may 2014

Number 37

So Fresh!

Spring’s bounty is here

Share the Love

Sign up for a Community Supported Agriculture program, page 34

Food Rules

Read our exclusive Q+A with Michael Pollan

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contents April / May 2014 departments 4 Editor’s Letter

Join us in welcoming spring and all of its fresh promise!

6 Calendar

Gear up for a great season by saving the date for cooking classes, benefit dinners, and outdoor events.

8 First Course

From a local news anchor who harvests her own honey, to news of new restaurant openings all around town, there’s plenty to dig into in these pages.

14 Edible Events

Check out this tasty recap of a few fantastic, food-centered events.

18 Editor’s Kitchen

Chips and guac top our list of favorite snacks. So, in celebration of Cinco de Mayo, we went in search of sangria and salsa recipes!

drinks, and dessert.

28 Perfect Pours

20 Online Dish

Add some spice to your bookmarks bar by way of three tasty blogs, written by local foodies.

22 Local Leaders

Brush up your smile, healthily.

Dr. Tammy DeGregorio, owner of Shadyside dentistry, PUREDENT, is leading the way with her naturopathic practice.

24 Three Ingredient Fix

Who knew rhubarb could be so versatile?

By pairing it with local honey and fresh mint, three local chefs created dinner,

Do you have what it takes to shake up a cool cocktail? A few of our favorite bartenders tell all about the must-have tools you need behind the bar. Plus, we sample spring drinks!

45 Edible Dining Guide

Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.

50 Edible Directory

Find the vendor and farm details you’re looking for right here.

56 Last Bite

Garlic is our go-to ingredient for pumping up countless recipes. Learn some new facts about this awesome allium.

34 2014 PASA CSA Guide

Find a community supported agriculture program with this helpful guide, brought to you by the Pennsylvania Association for Sustainable Agriculture. These farm shares not only connect you with your community, they bring you closer to your food, too.

38 Pollinating ideas

Author and food expert Michael Pollan is coming to Pittsburgh this May! We caught up with the journalist to get his latest views on the state of food and farming in America.

40 Livin’ La Vida Local

In a continuation of the “livet” stories featured in our March issue, Edible Allegheny Advertising Production Manager Stephanie Flowers commits to an exclusively local eating plan.

Photograph by Michael Fornataro.

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Celebrating Local Food, Farms & Cuisine, Season by Season

April/May 2014 Publisher

Jack Tumpson

WE Aske d our staff:

What is your favorite spring flower?

editor in chief

Christine McMahon Tumpson Executive Editor

Nicole Barley Senior Editor

Andrea Bosco Associate Editor “Peonies, tulips, and hyacinths are fragrant, gorgeous, and promising for the season’s arrival!”

Rachel Jones Editorial Assistant

Liz Petoniak art Director

Jason Solak

“My driveway is lined with daffodils, so seeing them pop up every year lets me know when it’s officially spring!”

ASSISTANT ART DIRECTOR “I love peonies! No flower is more fluffy and romantic!”

Jordan Harriger Graphic Designer

Samantha Casale contributing Photographers

“For me, a daffodil is a true sign that spring has finally arrived.”

Lindsay Dill, Cayla Zahoran ADVERTISING DIRECTOR

Sue Rye Glaneman “Pink peonies. I love their fullness and femininity.

They are also an omen of good fortune, making them a positive influence both visually and spiritually in a living space!”

“Marigolds are my favorite.

They remind me of playing in the sun with my cousins at my grandmother’s house when I was younger!”

Account ExecutiveS

Emily Cassel, Meghan Milligan, Jaime Mullen Business Manager

Brandon Dunphy

“Lilacs! There is nothing better than their smell in the air!”

Advertising production manager “Peonies are the most luxurious and spectacular bloom with beautiful colors and a great fragrance!”

Stephanie Flowers Director of Digital Media

Lauren Wells Editorial interns

Emily Bastaroli, Teeara Doner, Ian Mikrut, Alyssa Miller

“I officially consider it spring when I see crocuses sprouting out from the frozen ground. Their vibrant colors are a welcome sight after months of winter doldrums.”

Photography Interns

Michael Fornataro, Samantha May Advertising Interns

Nicole D’Agostino, Megan Falo, Maggie Giuffrida, Tyler Houlden For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2014 Whirl Publishing, Inc.

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Whether you’re in the UPMC Health Plan Pittsburgh Half-Marathon or just starting to increase your exercise, here are some tips to help you perform at your best.

Fuel Up For Success

By Claire Marshall MS, RD, LDN Senior Health Coach, UPMC Health Plan

CALORIES ARE ENERGY • Burning more calories than we take in leads to weight loss. Burning fewer leads to weight gain.

• On average, running one mile burns about 100 calories, but you can easily consume more than 100 calories with sugary sports drinks or protein shakes.

• If you exercise less than an hour, you probably don’t need fuel during your workout. Following ChooseMyPlate.gov guidelines should keep you going.

FUEL FOR THE LONG RUN Key components to fuel properly for runs of an hour or more: • About 30 minutes to an hour before running, consider eating a carb-rich snack with a bit of protein, no more than 200-300 calories. This will give you energy to perform at your best.

• During your run, if you’re feeling exhausted, or if you plan to run well past 60 minutes, try a quick carbohydrate source, like an energy gel or chew, around 100-200 calories.

• After your workout, consume a snack with a 1:3 ratio of protein to carbohydrates. This helps repair muscles and replenish energy stores. Examples: low-fat chocolate milk or yogurt with fruit.

MORE TIPS • Drink water before, during, and after exercise.

• If you are sweating excessively or exercising for a long time, an electrolyte beverage can keep you hydrated.

• Follow a diet that gets 50-60 percent of its calories from carbohydrates (from nutritious sources such as whole grains, fruits, vegetables, and dairy products). This will prime your body’s energy stores as you train. Consume a high carbohydrate diet and extra water 2-3 days before the race, not just the night before.

Figure out which fueling strategy works best for you, and stick with that plan on race day. It’s best to have your routine figured out beforehand, so all you need to concentrate on is crossing the finish line.

UPMC Health Plan is the title sponsor for the UPMC Health Plan Pittsburgh Half-Marathon, on Sunday, May 4, 2014, and the UPMC Sports Medicine/UPMC Health Plan Pittsburgh 5K Run on Saturday, May 3, 2014.

Editor’s Letter

Join the Community

“E

at food. Not too much.

Mostly plants.”

Those seven words, penned by groundbreaking food journalist Michael Pollan, offer a simple set of guidelines for navigating the increasingly complex world of food. Pollan, who will speak in Pittsburgh on May 10 at the Hillman Center for Performing Arts, is a constant source of inspiration for us as we attempt to simplify our diets, make a connection with our food, and use our buying power wisely. Senior Editor Andrea Bosco checked in with Pollan for the latest news in sustainable eating, and we’re proud to share that with you on page 38.

On page 34, we’re also excited to publish the Pennsylvania Association for Sustainable Agriculture’s (PASA) new Community Supported Agriculture (CSA) Guide. The driving force behind those pages is Alissa Matthews, local coordinator of Buy Fresh Buy Local’s Western Pennsylvania chapter and outreach assistant for PASA’s Western Region.

This year’s compilation of local farms and their CSA programs is the biggest ever, which speaks to the growing enthusiasm for the region’s farms and their amazing goods. Props are also due to Matthews, who works tirelessly to connect Western Pennsylvania farmers to helpful marketing programs, farmers markets, and consumers. For the latest on PASA’s initiatives and events, visit pasafarming.org.

Keeping with a theme of local love, Edible Allegheny Advertising Production Manager Stephanie Flowers embarked on a challenging 10-day journey — only eating foods produced or sourced within a 250mile radius of Pittsburgh. Flowers is a dedicated marathon runner (she qualified for Boston this year!) who motivates us daily with her all-in attitude to health and fitness. It only makes sense, then, that she would decide to experiment with a local living quest in the dead of winter.

That extra challenge led to even more satisfying results, proving that the combination of mindful eating and a willingness to experiment in the kitchen can lead to life-changing results.

One of my favorite stories in this issue, which also coincides with the theme of playing with your food, is our Three Ingredient Fix. Rhubarb is the star of the show, and the versatility of the perennial plant will thrill any foodie. From a rhubarb, honey, and mint-infused lamb roast, to a sweet-tart ice cream sauce, there’s plenty of fun to be had, starting on page 24.

Allegheny Celebrating C lb i L Locall F Food, d F Farms & Cuisine, C i i Season S b Season by S

April/may 2014

Number 37

Visit edibleallegheny.com to browse recipes, local news, and past issues of Edible Allegheny.

On the blog this month:

Gluten-Free Recipes for a Gluten-Free Revolution

Local author and wellness coach Caroline Shannon-Karasik kindly shared some gluten-free recipes from her new book, “The Gluten-Free Revolution.”

Check them out at edibleallegheny.com/recipes.

Chocolate Mint Dessert Smoothie

Pineapple Sesame Tofu

Follow us on Twitter

@edibleAllegheny + See who we’re following on page 20!

So Fresh!

EDIBLE ALLEGHENY MAGAZINE

SPRING’S BOUNTY IS HERE

Share the Love

SIGN UP FOR A COMMUNITY SUPPORTED AGRICULTURE PROGRAM, PAGE 34

Food Rules

READ OUR EXCLUSIVE Q+A WITH MICHAEL POLLAN APRIL/MAY 2014

DISPLAY UNTIL MAY 31, 2014

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NUMBER 37

On the Cover: Photograph by Michael Fornataro.

Styling by Samantha Casale + Samantha May. Spring produce from Giant Eagle Market District and Whole Foods Market.

edible

EDIBLEALLEGHENY.COM

Happy Spring!

Nicole Barley, Executive Editor

Web Exclusives!

Like us on Facebook by searching “Edible Allegheny”

Member of Edible Communities

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Photographs by Michael Fornataro, from Caroline Shannon-Karasik.

THE WALL STREET JOURNAL

AUTHENTIC. LOCAL. DELICIOUS. Open for lunch, dinner and Sunday brunch.

412.566.7366 146 Sixth St. Pittsburgh, PA 15222 sixpennkitchen.com

Nothing bootleg about it.

Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail.

We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.

530 William Penn Place, Pittsburgh, Pennsylvania 15219 omnihotels.com/pittsburgh • 412-281-7100 e d i b l e a l l e g h e n y. c o m

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Calendar

April 2014 Through April 1

Mindfulness Based Stress Reduction Course, Family Hospice & Palliative Care, Mt. Lebanon, 412.572.8809

Felicity Farm Brunch Hike, Felicity Farm, Brady’s

Weeknight Cooking in a Jiffy, Rania’s Catering,

Through April 17

GMO-Free Dinner, The Supper Club at The Greensburg Train Station, Greensburg, 724.691.0536

Cold Beer Hot Jazz III, Cabaret at Theater Square,

2nd Annual Get Hooked on a Great Cause Lenten Restaurant Fundraiser, ccpgh.org

Run Park, ventureoutdoors.org

Through April 20

Botanical Gardens, Oakland, 412.622.6914

April 8 (Tuesday)

Catering, Mt. Lebanon, 412.531.2222

“Woolen Woven Stories,” The McCarl Coverlet

Gallery, Saint Vincent College, info@mccarlgallery.org

How To Taste Wines Like a Sommelier, Sheraton

April 1 (Tuesday)

(8, 19, 29) Rumfish

National Peanut Butter & Jelly Day Sushi Making Made Easy — No Kidding!, Rania’s Catering, Mt. Lebanon, 412.531.2222

doTERRA Detox and Renew, Metamorphosis

Center, McMurray, 724.941.6799

April 2 (Wednesday)

“Green Wednesdays,” Trashed — No Place for Waste, Peters Township Public Library, McMurray,

724.941.9430

Monthly Wine Tasting, The Supper Club at The

Station Square Hotel, Station Square, 412.486.3946

412.914.8013

Mixology, Rumfish, Bridgeville,

April 9 (Wednesday)

Breakfast with the Bunnies, Animal Friends, North Hills, 412.847.7000

April 20 (Sunday) Easter

Wine Science — The Oak Effect, Dreadnought

412.258.9445

Wines, Strip District, 412.391.1709

April 22 (Tuesday)

April 10 (Thursday)

Dinner with Aaron — Five Star Dinner Party!,

United Way Women’s Leadership Council’s 9th Annual Wine Tasting Reception, CONSOL Energy

Center, Uptown, 412.456.6831

Wine Tasting from the Back Roads of America from Dreadnought Wines and Palate Partners,

Rania’s Catering, Mt. Lebanon, 412.531.2222

(2-6) Date

Planetwalker: Spreading a Message of Sustainability Through Silence and Action, Phipps

Night Dining, Chop, Wok, & Talk!,

Easter Bake Sale, Animal Friends, North Hills, 412.847.7000

Easter Brunch, National Aviary, North Side,

Greensburg Train Station, Greensburg, 724.691.0536

Bloomfield, 412.362.0679

724.941.6799

April 19 (Saturday)

Flowers Galore! with Mt. Lebanon Floral, Rania’s

Through June 6

Downtown, 412.456.6666

Biblical Oils, Metamorphosis Center, McMurray,

April 7 (Monday)

World Health Day

Spring Flower Show, Phipps Conservatory and

Mt. Lebanon, 412.531.2222

Earth Day

Rania’s Catering, Mt. Lebanon, 412.531.2222

Basic Essential Oil and Usage, Metamorphosis

Center, McMurray, 724.941.6799

April 24 (Thursday)

Butterflies & Bowties, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 An Affair To Care, 1425 Forbes Ave., Uptown,

Conservatory and Botanical Gardens, Oakland, go-gba.org

412.363.1702 x1121

The Emerging Artists Exhibit, The McCarl Coverlet Gallery, Saint Vincent College, info@mccarlgallery.org

Free Tea Lecture and Tea Tasting, The McCarl Coverlet

Hands on with Stuart! — A Class in Classic Baking, Rania’s Catering, Mt. Lebanon, 412.531.2222

(3, 10, 24) A Garden Primer, East Liberty Presbyterian Church, East Liberty, growpittsburgh.org

April 11 (Friday)

April 25 (Friday)

April 3 (Thursday)

Gallery, Saint Vincent College, info@mccarlgallery.org

(11-12) Overnight

Adventures: All-In-One

Adventure, Carnegie Museum of Natural History,

April 4 (Friday)

48th Annual Ukrainian Easter Egg Sale,

Oakland, 412.622.3131

Excellence Is Ageless Gala, Heinz Field, North Shore, 724.452.6014

St. Peter & St. Paul Ukrainian Orthodox Church, Carnegie, 412.527.5359

April 12 (Saturday)

(25-May 4) Pittsburgh Craft Beer Week, Bocktown Beer & Grill, Robinson and Monaca, 412.788.2333, 724.728.7200

7th Annual 2014 Cystic Fibrosis Foundation Brewer’s Ball, Wyndham Grand Pittsburgh Downtown,

Walk MS: Pittsburgh 2014, Commonwealth Place,

April 26 (Saturday)

Downtown, 412.721.4565

Whiskey Tasting Walk, Strip District, ventureoutdoors.org Downtown, 412.261.6347

19th Annual Garden & Landscape Symposium,

April 5 (Saturday)

Tour de France, Habitat at Fairmont Pittsburgh, Downtown, 412.773.8848

Shady Side Academy, Fox Chapel, 412.343.4892

Easter Egg Hunt + Family Meal, The SpringHouse, Washington, 724.228.3339

Advanced Beekeeping Workshop, Beechwood Farms

National Pancreas Foundation’s Pancreas Fair, Pittsburgh Marriott North, Mars, 724.772.3700

Camp Broadway EXP, Trust Arts Education Center, Downtown, 412.325.2024

Beer Tasting Hike and Boat Cruise, Downtown

Pittsburgh, ventureoutdoors.org

Nature Reserve, Fox Chapel, joe@countrybarnfarm.com

April 13 (Sunday)

Carla Hall of ABC’s The Chew, Giant Eagle Market

ventureoutdoors.org

Soup of the Month Hike, Frick Park,

(26-1) Butterfly Forest, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

Pedal for the Pantry, Forbes Avenue, Oakland,

724.228.3339

Palm Sunday Feast, The SpringHouse, Washington,

April 29 (Tuesday)

District, Robinson and Bethel Park, marketdistrict.com

pedalforthepantry.org

(5-6) Local

Arts & Crafts Show, Trax Farms,

Finleyville, 412.835.3246

April 6 (Sunday)

5th Annual “Bags, Bellinis + Brunch,” Herberman

Conference Center at UPMC Shadyside, Shadyside, 412.841.1289

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April 14 (Monday)

Beer Tasting — Spring Beers!, Rania’s Catering, Mt. Lebanon, 412.531.2222

PNC Carousel Opening Day, Schenley Plaza,

Spa La La, Metamorphosis Center, McMurray,

Oakland, 412.952.7844

724.941.6799

April 15 (Tuesday)

April 30 (Wednesday)

(15-22) Passover

Veggies, Vodka & Vino Tasting, The Supper Club at The Greensburg Train Station, Greensburg, 724.691.0536

Photograph by Megan Wylie Ruffing.

Calendar

MAY 2014 May 1 (Thursday)

So, You Think You Can’t Cook?, Rania’s Catering,

Mt. Lebanon, 412.531.2222

May 2 (Friday)

Farm to Community Conference, DoubleTree by Hilton, Green Tree, 412.420.2290

Women’s Center & Shelter of Greater Pittsburgh 40th Anniversary Celebration, Frick Art and Historical Center, Frick Park, 412.687.8017 x350

Party in the Tropics, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

Unwind at the Winery, Briar Valley Winery, Bedford,

814.623.0900

(2-3) 36th

Sewickley House Tour, Sewickley,

412.741.3221

22nd Annual History Makers Award Dinner,

May 15 (Thursday)

Huneeus & Prisoner Wine Company Dinner,

Gardens, Oakland, go-gba.org

Westin Convention Center Hotel, Downtown, 412.454.6405

University Club, 412.648.5179

(9-10) May

Market, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

May 10 (Saturday)

Brunch with Mom, Pittsburgh Zoo & PPG Aquarium, Highland Park, 412.365.2532

Sustainability: An American Grand Strategy for the 21st Century, Phipps Conservatory and Botanical Shalom Pittsburgh’s Spring BBQ, Schenley Park, Oakland, 412.992.5245

May 16 (Friday)

Girl Scouts Western Pennsylvania’s Awards of Distinction Luncheon, Omni William Penn Hotel, Downtown, 800.248.3355 x1020, gswpa.org/donate

Mother’s Day Tea, Trax Farms, Finleyville, 412.835.3246

Grapevine Wine Tasting Event, Bossa Nova,

A Conversation with Michael Pollan, Hillman Center for Performing Arts, Fox Chapel, 412.968.3040

May 17 (Saturday)

+Turn to page 38 to read our exclusive interview with Pollan!

Downtown, 412.471.9474

The Warhol 20th Anniversary Gala, The Andy Warhol Museum, North Shore, 412.237.8300

Hats Off to Mom, The Georgetown Centre, Pleasant

W(h)ine! Wine Tasting, Animal Friends, North Hills,

Hills, sistersplace.org

jmiklas@thinkingoutsidethecage.org

May 3 (Saturday)

Mud on the Mountain, Seven Springs Mountain Resort, Seven Springs, 7springs.com

Food Revolution Day Pittsburgh, Phipps

Downtown, 412.773.8848

(10 - October 10) Summer

(2-4) Mayfair

Arts & Crafts Festival, Schenley Plaza,

Oakland, 412.952.7844

Sushi and Sake, Habitat at Fairmont Pittsburgh, PNC Pittsburgh Parks Conservancy Spring Hat Luncheon, Highland Park Entry Garden, Highland Park, pittsburghparks.org

Flower Show, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

May 11 (Sunday)

Conservatory and Botanical Gardens, Oakland, 412.622.6914

Highmark Walk to Benefit Center for Victims, North Shore, 412.482.3240 x114

May 18 (Sunday)

Walk With Me Pittsburgh 2014, Kennywood Park,

Mother’s Day

West Mifflin, 412.281.7244 x229

2014 DICK’s Sporting Goods Pittsburgh Marathon, pittsburghmarathon.com

Mother’s Day Brunch, National Aviary, North Side,

May 19 (Monday)

(4-10) St.

Celebrate Mother’s Day at The Supper Club, The

May 4 (Sunday)

Nick’s Greek Food Festival, St. Nicholas

Greek Orthodox Cathedral, Oakland, 412.682.3866

May 5 (Monday) Cinco de Mayo

Family Hospice’s 27th Annual Golf Outing, Valley

Brook Country Club, McMurray, 412.572.8812

May 6 (Tuesday)

A Table Before Me — Small Plates!, Rania’s

412.258.9445

Supper Club at The Greensburg Train Station, Greensburg, 724.691.0536

May 20 (Tuesday)

Make Your Own Bloody Mary Mix, Wigle Whiskey,

Mt. Lebanon, 412.531.2222

Strip District, 412.224.2827

Brunch In Bloom, Phipps Conservatory and Botanical

Gardens, Oakland, 412.651.5281

Mother’s Day Brunch, Omni Bedford Springs Resort, Bedford, 814.623.8100

Catering, Mt. Lebanon, 412.531.2222

Family Wellness, Metamorphosis Center, McMurray,

724.941.6799

May 7 (Wednesday)

“Green Wednesdays,” Switch, Peters Township Public

May 12 (Monday)

May 26 (Monday) Memorial Day

11th Annual OC Eagle Classic Golf Tournament,

May 28 (Wednesday)

Greensburg Train Station, Greensburg, 724.691.0536

Golf Club, Sewickley, thinkingoutsidethecage.org

May 8 (Thursday)

(12-18) American

Craft Beer Week, Bocktown Beer

Sixth Annual Women of Distinction Awards Luncheon, Fairmont Hotel, Downtown, 412.823.8272

& Grill, Robinson and Monaca, 412.788.2333, 724.728.7200

All About Gin, Wigle Whiskey, Strip District,

Focus on Women’s Wellness Metamorphosis Center,

ZooBrew, Pittsburgh Zoo & PPG Aquarium, Highland

Rania’s Catering, Mt. Lebanon, 412.531.2222

Metamorphosis Center, McMurray, 724.941.6799

Hope in One Charity Golf Classic, Diamond Run

May 9 (Friday)

A Table Before Me — An Asian Inspired Feast!,

412.531.2222

Monthly Wine Tasting, The Supper Club at The

412.281.2681

May 22 (Thursday)

May 27 (Tuesday)

Fox Chapel High School, Fox Chapel, 412.682.6797

Pittsburgh Wine Festival, Heinz Field, North Shore,

Mario Cooks — For Starters!, Rania’s Catering,

Donato’s of Fox Chapel — Think Spring — Think Lamb!, Rania’s Catering, Mt. Lebanon,

Library, McMurray, 724.941.9430

412.224.2827

NKF Golf Classic, Valley Brook Country Club, McMurray, 800.261.4115 x15

May 13 (Tuesday)

McMurray, 724.941.6799 

May 14 (Wednesday)

A Table Before Me — The Ultimate Dinner Party, Rania’s Catering, Mt. Lebanon, 412.531.2222

Dip Into the World of Edible Essential Oils,

A Table Before Me — A Very Special Party, Rania’s Catering, Mt. Lebanon, 412.531.2222

8th Annual Women’s Dinner, Chabad of the South Hills, Mt. Lebanon, 412.344.2424, batya@chabadsh.com

Greta Harper: Fruit and Herbs, Wigle Whiskey, Strip

District, 412.224.2827

May 30 (Friday)

(30-October 24) Schenley

Plaza Farmers Market,

Schenley Plaza, Oakland, 412.952.7844

May 31 (Sunday)

2014 Walk to Cure Arthritis, SouthSide Works, South Side, 412.250.3340

Park, 412.365.2536

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First Course

By Liz Petoniak

Reed Soergel

GROWING TO THE TOP The State Horticultural Association of Pennsylvania recently recognized one of our favorite farmers in a big way. At the Mid-Atlantic Fruit & Vegetable Convention, the Association presented the 2013 Grower of the Year award to Reed Soergel in recognition of his service to the Association and of the spectacular performance and growth of Soergel Orchards. “It was a real surprise to receive the Grower of the Year award,” says Soergel. “While I may have received the award, this is really a recognition of the work of so many people to help Soergel Orchards become what it is today. We have 16 family members and, at times, more than 130 employees working on our farms and in our market to serve our customers. This award recognizes all of the hard work they have put in and our amazing customers who visit us throughout the year.” Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

VEGAN PAR ADISE Randita’s Organic Vegan Café, the area’s first and only entirely organic and vegan restaurant, is proud to announce the opening of its second location in Aspinwall. Starting as a food truck in 2012, Randita’s grew into a brick-and-mortar location one year later. The restaurant has achieved success by sourcing as much food as possible from local producers, and recycling and reusing almost everything — even the takeout containers are compostable and recyclable. Lovers of the Saxonburg location can expect the same intimate vibe from the new location, along with popular menu items, such as coconut cream pie, cream of mushroom soup, and veggie burgers with assorted toppings. “It attracts a lot of the same people who care about the same values, who care about their body and the environment. It’s interesting to watch people make connections. It’s a great place for people to get ideas to improve their diets and change their lifestyles,” says co-owner Randy Cinski. “Even meat eaters love it.”

Randita’s Organic Vegan Café, 207 Commercial Ave., Aspinwall. 210 W. Main St., Saxonburg. 724.822.8677. randitas.com.

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Photographs from Soergel Orchards, Randita’s Organic Vegan Café.

+ Check out these upcoming gourmand and gardening events!

AP R IL 12-19

Annual Garden & Landscape Symposium and Garden Marketplace of Western Pennsylvania This year’s keynote speaker Michael Dirr, author of “Manual of Woody Landscape Plants,” will share his gardening and horticulture knowledge, along with other renowned experts Sinclair Adam, Maryann Frazier, and Jeff Gilman at The Hillman Center for the Performing Arts at Shady Side Academy in Fox Chapel. Plus, pick up hard-tofind plants and gardening items at the show’s indoor Garden Marketplace, and be sure to check out the annual Daffodil Show! For more information and registration, visit extension.psu.edu/ garden-landscape-symposium or call 412.473.2540.

may 9

Huneeus & Prisoner Wine Company Dinner Join The University Club for one of its most extravagant wine events to date!

The club is highlighting the portfolio of winemaking legend Agustin Huneeus, owner of Quintessa, Illumination, Prisoner, Flowers, Neyen, and Faust wines, among many others. Jen Beloz, general manager and head winemaker of the Prisoner Wine Company, will be on hand to guide guests through the stories and backgrounds of the wines served. The evening begins with a reception on the rooftop terrace, with the Cathedral of Learning in view.

After enjoying Illumination Sauvignon Blanc and hors d’oeuvres, guests will move to the Grand Ballroom for a fourcourse dinner with five wine pairings. For more information, contact Cory Hart at 412.648.5179 or cchart@pc.pitt.edu.

ALLEGRO HEARTH BAKERY OPEN 7 DAYS A WEEK | Mon-Sat: 7-7:30 Sun: 7-7 2034 MURRAY AVENUE | SQUIRREL HILL ALLEGROHEARTH.COM | 412.422.5623

may 28

Chabad of the South Hills 8th Annual Women’s Dinner Susie Fishbein, American Orthodox Jewish author of best-selling cookbook, “Kosher by Design,” serves as the featured guest of the annual dinner in Mt. Lebanon, presenting three delicious and kosher courses to attendees! Signed copies of her cookbook will also be available. For more information and registration, call 412.344.2424 or visit chabadsh.com.

Come in and enjoy our breathtaking array of choices!

Hundr of uniqeds garden ue /ho decor! me

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GLOBAL GIVING Local artist Cristina Morrow is pairing up with the Greater Pittsburgh Community Food Bank to help feed our neighbors in a genuine way.

Giving Globes are Morrow’s original, handblown glass designs, made exclusively for the Food Bank. “These proceeds stay here in our community and help our fellow neighbors,” says Linda Glace, marketing director for Universal Promotions. The eye-catching globes are pre-packaged in decorative boxes, making them perfect for weddings, baby showers, or to honor the memory of a friend or loved one. Each Giving Globe comes with an eco-friendly tag — which is embedded with carrot seeds for planting! “The seeded tag attached to each Giving Globe is indeed ‘food for thought,’” says Glace. “Each tag also conveys a message of hope, peace, and joy.

That is exactly what the Food Bank provides to our fellow neighbors who are experiencing food insecurity.” The global beauties come in different colors and two sizes, large ($40) and small ($30). For more information, visit pittsburghfoodbank.org. — Emily Bastaroli

GOTTA GET THAT BACON! Food Network Magazine bestowed hog’s honor to Shadyside’s Harris Grill in its March issue! The piece, entitled “50 States of Bacon,” explored America’s best spots for bacon lovers, highlighting Harris Grill as one of 28 total restaurants chosen. From bacon chocolates to bacon beer, the Pittsburgh hot spot was recognized for the Bacon Seahorse, six strips of deep-fried bacon with a six-cheese dipping sauce. Not only is it tasty, but it’s free on Tuesdays from 6:30 p.m. to midnight. The regularly $9 appetizer was praised alongside bacon baked goods from Baconery in New York, bacon waffle sandwiches from Bacon on Wheels in New Jersey, and bacon mac and cheese from Sage General Store in Queens, New York. A mouth-watering piece, most definitely. We say, “Bring on the bacon!”

Harris Grill, 5747 Ellsworth Ave., Shadyside.

412.362.5273. Food Network Magazine, foodnetwork.com/magazine. — Andrea Bosco

QUEEN BEE WTAE-TV News Anchor Michelle Wright never imagined herself as a beekeeper, but now, managing a hive of more than 100,000 bees is one of her most thrilling hobbies.

And, the mother of two, who learned the craft from beekeeping expert Jim Fitzroy, doesn’t mind a little sting or two for something so sweet. Last summer, she began bottling the honey from her hive, located in a Penn Hills apiary, appropriately calling it “The Wright Stuff.” To her surprise, Wright’s honey won first place at a few local festivals and second place at the Pennsylvania State Farm Show, and people — including chefs at local restaurants — have been eager to buy it from her ever since.

“Beekeeping is really fascinating. You get the benefits of having your pets make dessert for you — how many other people can say that?” she asks. Wright tells us all about her passion for her hobby in our Q-and-A, here.

Edible Allegheny: Were you afraid of bees growing up?

Michelle Wright: Yeah! You know, maybe wasps or yellow jackets.

When I was a kid, I had no use for bees whatsoever.

EA: How did you first become interested in beekeeping?

MW: I did a bee story a few years ago when the population

of honeybees was declining, and I just became fascinated. I remember the first time I did a story, the beekeeper suited me up, and I felt like I was going into a hazmat situation. It was really frightening at first because there were millions of bees around us, and the sound of the buzzing is just overwhelming. My heart was racing, and I was having trouble breathing. Of course, I had a suit on, but it’s still scary...and I just fell in love with why they’re so important. They pollinate a third of what we eat, and so, when you think about their importance and grocery store prices, it really affects all of us. Without bees, we would have fewer food options and they would still be more expensive.

EA: What do you enjoy most about this hobby?

MW: Watching them work. All the bees that make the honey and

+ Did you know?

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gather the nectar are women. So, I felt the connection of running around, doing a lot of work, and multitasking! They gather the nectar, make the honeycomb, tend to the babies, and clean the hive. Then, last June, when we started getting the actual honey, it was a thrill. I jarred it up, and I gave it as gifts to everyone I know, and then, people started buying it from me. I actually sell it, and it’s really rewarding to hear people talking about honey and all the things they do with it. But, there’s nothing like putting a suit on and just watching the bees work. It’s mesmerizing.

EA: Do you use the honey to cook?

MW: There’s nothing better than warm biscuits and honey.

It’s the most beautiful thing. I have jars of honey with lemon slices in them — I use that in hot tea. I have jars of honey with walnuts soaking, and that’s good with cheese and crackers.

There are also lots of recipes with carrots, or frozen fruit — you just put the honey on it, and it melts together. It’s delicious.

There are endless ways you can use it. It’s so wonderful, natural, and good for you.

To purchase The Wright Stuff, email Michelle Wright at

Each honeybee makes less than one tenth of a teaspoon of honey in its lifetime and lives for about six weeks, on average. It requires 10,000 worker bees to produce one pound of honey!

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Photographs from Brandy Bosta/Universal Promotions, WTAE-TV, Michelle Wright.

SUSTAINABLE SE AS Marty’s Market in the Strip District now offers seafood to its customers with a special focus on sustainability. As a new partner of the Monterey Bay Aquarium Seafood Watch, the market and café will only sell and serve “watch-list approved” seafood, meaning seafood that is harvested with minimal harm to the ecosystem. Sounds like a great catch to us! For more information, visit seafoodwatch.org. Marty’s Market, 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

L ABOR OF LOVE This spring, Bar Marco brings Pittsburgh a refreshing gastronomic experience with the opening of its Wine Room, located in the basement of the old No. 7 Firehouse.

A collaboration between Chef Jamilka Borges (pictured below) and Wine Director Sarah Thomas, the Wine Room tells the stories of their relationship with food and wine through two 10-seat tasting dinners, available Wednesday through Saturday. The first seating, starting at 6:15 p.m., is of novel length at $55 for 4 courses; the second seating, beginning at 8 p.m., is truly epic, boasting eight to 12 courses for $125.

The menu changes every evening, and wine pairings, tax, and gratuity are included in the price. Co-owner Bobby Fry says this labor of love took about a year to conceptualize, as well as six additional months of Borges and Thomas traveling across the country to gain inspiration and to learn to read each other’s palates.

The result is a clean, white space, candlelit for intimacy. It’s rustic and elegant all at once, juxtaposing the building’s original wooden beams with soft touches, such as gold-toned vintage flatware. A major highlight of the dinner is the opportunity to interact with Thomas, who focuses on pouring traditional old world and natural wines, as she shares the back stories of each vintage and its maker. Guests will feel as though they’re close friends of each and every vineyard. Like any great story, the dinner is full of surprises, and as a parting gift, Bar Marco gifts each guest with a copy of the menu, drawn up in Thomas’ beautiful calligraphy.

Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com.

Californian Olive Oils & Artisanal Balsamics Honeys, Jams & Breads 5975 Broad St., Indigo Square, East Liberty 412.362.1942 www.oliveandmarlowe.com

Regional Tap Takeovers Pittsburgh Craft Beer Week

April 25 – May 4

American Craft Beer Week

May 12 – May 18

Monaca

Robinson

Across from Target 412-788-2333 @BT_Robinson

Next to Macy’s 724-728-7200 @BT_Monaca

@bocktown on Twitter · bocktown.com Photographs from Bar Marco. e d i b l e a l l e g h e n y. c o m

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SPRING FARE Spring is in the air — and on the table at local restaurants! Stop in for these new, seasonal menu offerings before they’re gone, or try your hand at one of these delicious recipes at home.

New @Bocktown

Beer and Grill

B ac on a n d Bibb Salad

Parma Sausage Company pancetta, Keswick Creamery Blue Suede Moo cheese, and vegetables from Conover Organic Farm.

G in -G in

Wigle Ginever, ginger liqueur, fresh lemon, local honey, and India Pale Ale.

C or n & Oil

Maggie’s Farm Rum with a tincture of falernum and fresh lime juice.

690 Chauvet Drive, Robinson. 412.788.2333. 500 Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.

Both Bocktown locations are now official drop points for Conover Organic Farm CSA! To buy a share, visit conoverfarm.com.

WEDNESDAY - SATURDAY | 6PM - 10PM

New @ The Pines Tavern Pan -s eared d uck br easT

Served with morels, chive bread pudding, snow peas, and heirloom carrots with dill in a strawberry Pinot Noir glaze.

B ak ed a spa r ag u s ca n n ell on i

Asparagus wrapped in crêpes in a smoked almond Romesco sauce, topped with basil garnish, béchamel sauce, and Parmesan cheese.

Gr ille d a s pa rag u s s ala d

Served with an organic poached egg, toasted ciabatta crumbs, crispy pancetta, truffle oil, and arugula.

Taver n Gar den Gimlet

Gin, St. Germain, mint, lime, and jalapeño — check out the recipe below!

5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

1607 PENN AVENUE | 412.709.6622 | EATGAUCHO.COM

r ecipe

Taver n Gar de n Gimlet

By Beth Peebles of The Pines Tavern | Yield: 1 cocktail INGREDIENTS:

2 ounces Farmer’s Botanical Gin 1 ounce St. Germain 1 ounce lime juice 1 piece thinly sliced cucumber 1 piece thinly sliced jalapeño pepper 1 mint leaf 1 dill frond

DIRECTIONS:

1. Pour Farmer’s Botanical Gin, St. Germain, and lime juice over ice in a shaker. Shake vigorously.

2. Strain into a chilled martini glass.

Garnish with a thinly sliced cucumber, thinly sliced jalapeño, mint leaf, and sprig of dill.

New @ Omni William Penn Hotel +

Speakeasy at the Omni

s p r in g t ea s

Cherry blossom green tea, flowery Earl Grey, chocolate tea, Spring Flush Darjeeling.

C o bble r C o c k tails

Made of fruit, sugar, and sherry; flavors include cucumber gin, pineapple orange sherry, and strawberry jalapeño.

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530 William Penn Place, Downtown. 412.281.7100. omnihotels.com/pittsburgh. edible Allegheny

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Photograph from Bocktown Beer and Grill.

New @ The Supper Club Fa r me r ’ s Delig h t

Old Overholt Rye, roasted golden beet simple syrup, ginger shrub, orange liqueur, and fresh lemon.

D r u n k I n Lo v e

Wigle Ginever, roasted red beet simple syrup, St. Germain Elderflower Liqueur, and Prosecco.

P en n sy lva nia S tat e Po c ono T r out

Lightly smoked and grilled local trout with spring lettuce and pea soup, crispy Bardine’s bacon, and pickled garlic scapes.

L o ga n Family Fa r m s Delm on ic o STea k

Local, all-natural grass-fed beef with grilled ramp compound butter, roasted spring carrots, and wilted arugula — check out the recipe below!

Va n illa gelat o

Served with rhubarb-basil syrup and cardamom shortbread.

101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com. r ecipe

L o ga n Family Fa rm s Delm on ic o STea k

By Chef Greg Andrews of The Supper Club | Yield: 4 servings INGREDIENTS:

4 10-12 ounce Delmonico steaks 12 ramps, cleaned and trimmed 2 sticks unsalted butter at room temperature, plus more for arugula Salt and pepper, to taste 1 pound baby spring carrots, peeled, tops trimmed to ¾ inch 4 cups packed arugula Vegetable oil DIRECTIONS:

1. P reheat oven to 425oF. Prepare a hot grill. Season both sides of steaks with salt and pepper. Grill to desired doneness. Keep warm until serving.

2. While the steaks are cooking, coat ramps with oil. Season with salt and pepper. Grill ramps for about 2 minutes, turning occasionally. Chop and mix with butter.

3. Place carrots in a small sauce pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until fork tender. Drain, toss with enough oil to just coat carrots, season with salt and pepper. Place on a rimmed baking sheet, and roast until browned, turning occasionally, about 5 minutes.

4. Heat oil and butter in a large sauté skillet, enough to coat the bottom of the pan. Add arugula and cook, tossing to coat, until just wilted. Season to taste.

5. Place steaks in center of plates, divide carrots between plates, top with a dollop of ramp compound butter, and then with arugula. + Check out more recipes from The Supper Club online at edibleallegheny.com!

New @

Cenacolo Restaurant Panko-crusted her b g o at ch ee s e

Served with wild mushrooms, corn, arugula, and truffle oil.

C h a rc u t e r ie an d c hee se Seasonal selection.

1061 Main St., Irwin. 724.515.5983. cenacolorestaurant.com.

Photograph from Cenacolo Restaurant.

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Edible Events

By Andrea Bosco

From Edible Allegheny’s very own cocktail mixer, to a cocktail class and a grub crawl through town, we’re sharing some of our favorite stops for snacking!

LIFT YOUR SPIRITS

Gourmand and gallery collaborated for a fun, food-centered evening at James Gallery in the West End! Edible Allegheny hosted Lift Your Spirits, a sure cure for cabin fever. Guests escaped the winter blues and warmed up with creative small plate and cocktail pairings from Lidia’s Italy Pittsburgh, Six Penn Kitchen, Spoon, and Superior Motors. Gathered among 12,000 square feet of fine art, those attending savored Superior Motors chef and owner Kevin Sousa’s roasted, puréed, and pickled local cauliflower; smoked “schmaltzy” egg salad; fermented Nori purée; and local trout roe. To accompany, Sousa’s team served cornflake-infused rum with fermented cherries and kumquats. Six Penn Kitchen Executive Chef Cory Hughes impressed with sesame macarons, topped with crabmeat, served with a jalapeño soy aioli, and seaweed salad, and paired with an elderflower sake martini. Spoon Executive Sous Chef Matt Huggins started his passersby on Bristol Club Punch, a mix of gin, Pernod, orange juice, Angostura bitters, brandy, and Prosecco, which preceded a winter grain salad, served with a pickled date purée and a Meyer lemon vinaigrette. Handmade Burrata cheese with broccoli rabe pesto on housemade Tuscan bread accompanied imported, Italian craft beers and locally distilled libations, representing Lidia’s Italy Pittsburgh.

General Manager Adam Greiner showcased his specialties and barrelaged blends along with wild boar sfogliatina. And, Debbie Hardin of Hardin Acupuncture spoke on staving off the winter blues. The evening, evident with talent, proved to be delicious and palpable for continued success in Pittsburgh’s food scene. James Gallery, 412 S. Main St., West End. 412.922.9800. jamesgallery.net.

Spoon’s Winter Grain Salad

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Superior Motors’ Jessica Keyser and Chef Kevin Sousa James Gallery owners James Frederick and Gayle Irwin

Six Penn Kitchen’s Sesame Macarons Photographs by Allie Wynands.

WHIRL Magazine’s 13 Under 30 Party

Honorees and their families and friends, along with WHIRL Magazine staffers, gathered to celebrate the magazine’s March issue cover stars, 13 young professionals under the age of 30! Honoree Julian Vallozzi welcomed all into his Downtown restaurant, Vallozzi’s Pittsburgh, for a night of wining, dining, and networking. Upon entrance, guests received a cocktail voucher and made their way to a sumptuous spread of arancini, chicken Parmesan skewers, tastings from the Fresh Mozzarella Bar, an assortment of housemade pizzas, charcuterie, and meatballs — grandmother’s recipe, of course. The 13 entrepreneurs making their mark on Pittsburgh in 2014 are Eva Lin, Stephanie Kirby, Vallozzi, Wes Lyons, Annie Rosellini, Greg Liebenguth, Brent Hugus, Evan Addams, Richard Costanzo, Fauna Solomon, Anthony Vennare, Joe Vennare, and Kirstie Corso.

Says Vallozzi, “It’s an honor that my labor of love was recognized. Being an entrepreneur, I do this out of love and started doing it out of passion. The party was wonderful.”

The mixer united some of the city’s finest, who share a strong work ethic, creative talent, and a devotion to local business, philanthropy, and community. These rising stars lit up the venue, making the Monday evening feel like a Saturday night that should never end! Vallozzi’s Pittsburgh, 220 Fifth Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.

12 food artisans, 6 family farms, 4 dairies, 4 produce vendors, 1 farm cooperative and 1 forager seeding 14 restaurants and a catering company.

w w w. b i g b u r r i t o . c o m

Adam Pechart, Wes Lyons, Julian Vallozzi, Rick Tutich

Traditional Bread Is Timeless. nick ambeliotis - owner

Jeneane & Brent Hugus

Mediterra Bakehouse 801 Parkway View Drive, Building 8 Pittsburgh, PA 15205 412.490.9130 info@mediterrabakehouse.com GIANT EAGLE MARKET DISTRICTS • TRADER JOE’S • WHOLE FOODS EAST END FOOD CO-OP • MARTY’S MARKET • PEET’S COFFEE & TEA OAKLAND BAKERY & MARKET • SOERGEL ORCHARDS

Photographs by Lindsay Dill.

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Meghan Sansoni, Natalie King

Pittsburgh Beerfest

Thousands of beer enthusiasts gathered at David L. Lawrence Convention Center for Pittsburgh Beerfest, hosted by Festivals Unlimited. The organization partnered with local animal rescue organizations to offer a weekend of craft beer, local fare, and live music. The radiant combination attracted more than 8,500 attendees, making history as the largest beerfest in Pittsburgh! More than 300 favorite craft beers were served during the two-night event, which also offered treats from food vendors like BRGR, The Pretzel Shop, and the Pittsburgh Pierogi Truck, among others. The band lineup impressed with Chester, Clinton Clegg, Lava Game, and These Lions taking the stage!

Be sure to mark your calendars for July 18-19 at Stage AE when the beer bash returns for summer. Pittsburgh Beerfest, pittsburghbeerfest.com. — Maggie Giuffrida

Dylan Harris, Gianna DeNafo, Meghan Sansoni, Molly Cannon, Kim Shook, Ryan Moran

Women of Color Social Network Wine Tasting

New Voices Pittsburgh hosted its Women of Color Social Network (WOCSN) Wine Tasting at TOAST! Kitchen & Wine Bar as part of Women of Color HERStory Month. As a project partly funded by Vibrant Pittsburgh, WOCSN is hosted quarterly. The night of fine dining and socializing offered wine varietals from brands like Vicious Zin, Villa Sarona Moscato, Serafina Malvasia, and Pehhcora Pecorino. To complement, heavy hors d’oeuvres, including lump crab dip, an artisanal cheese platter, shrimp cocktail, chicken skewers, beef tenderloin skewers, crab croquets, salmon and cucumber wraps, wood-fired pizza with lamb, and more, were served.

The women learned about wine and food pairing, and stopped by the VIP room for exclusive wines, a rich selection of small bites, and take-home gifts. New Voices Pittsburgh, newvoicespittsburgh.org.

Cocktail Class with Chris Matrozza

The theme? Classics. Chris Matrozza of Franktuary led two demonstrations for 20 participants at Wigle Whiskey’s distillery in the Strip District. The evening commenced with an old-fashioned punch, made with Wigle Aged Rye and Wigle Aromatic Bitters. Drink No. 2 was a Tom Collins, which those attending assembled with Wigle Ginever and Wigle Rosemary Lavender Bitters. Following a production tour of the historic distillery, guests created a classic Daiquiri with Wigle Landlocked Spiced. Spirits from scratch weren’t the only items on the menu — Pennsylvanian Macaroni Co. served light snacks in between cocktails! Stay tuned to Wigle Whiskey’s website for upcoming events, classes, and tastings. Wigle Whiskey, wiglewhiskey.com.

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Photographs from Maggie Giuffrida, La’Tasha D. Mayes, Lauren Brock.

A Taste of Italy

A Wine & Food Festa • April 4th

Easter Brunch

Celebrate • April 20th

Mother’s Day Brunch Mom’s Special Day • May 11th

Grillin’ & Swillin’

A Beer & BBQ Event • May 30th

SEATING IS LIMITED FOR THESE SPECIAL OCCASIONS! RESERVE YOUR TABLE NOW

now open for lunch weekdays all-you-can-enjoy lunch buffet ONLY $13.99 BELLA SERA IS THE PERFECT VENUE FOR YOUR NEXT EVENT! 414 MORGANZA ROAD, CANONSBURG, PA

724.745.5575 • BELLASERAPGH.COM

Follow us on Facebook

ENJOY OUR BUCCELATTO & SWEET EGG BREADS For Easter!

AVAILABLE SATURDAY, APRIL 19TH

& TREAT YOUR MOM TO OUR CHOCOLATE BABKA For Mother’s Day AVAILABLE SUNDAY, MAY 11TH

Dishin’ Downtown Dishcrawl

As the new ambassador of Dishcrawl Pittsburgh, Colleen Coll led a frenzy of foodies through town on a quest for satisfaction! The crawl invites those to progressive dinners and chef encounters each month — food, of course, is the focus.

“We experience three to four restaurants in one night for a nice value,” says Coll. “It’s about $45-50 per ticket. It’s so much fun and a great way to appreciate local food. The best part? We only tell the first stop 48 hours beforehand.” This secret supper featured stops at Sharp Edge Bistro, Six Penn Kitchen, La Cucina Flegrea, and Perlé. Some of the menu offerings included Poblano Mac’n Cheese, Watercress Pesto Ricotta Gnocchi, Linguine di Scoglio, and Flourless Chocolate Cake with Toasted Marshmallow and Graham Cracker. Delicious! Keep tabs for the next Dishcrawl occasion. We hear a six-course dinner is in the works for mid-April or May. Dishcrawl Pittsburgh, Photographs from Michel Nederlof.

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EDITOR’S KITCHEN

Flavor Fiesta

By Nicole Barley

I

n our quest to continually experiment in the kitchen, we went in search of new recipes for celebrating spring and Cinco de Mayo simultaneously — think fresh renditions of classic favorites, many of which revolve around seasonal herbs. Start with Verde Mexican Kitchen & Cantina’s rosemary-infused sangria recipe.

Pair that with a few twists on traditional Cinco de Mayo dishes, including a kickin’ tomatilloavocado salsa, a refreshing strawberry mango salad infused with the flavors of cumin and cilantro, and super comforting, Pittsburgh-style nachos — the cheese sauce is made with Italian sausage. We say, the spicier, the better! Here’s to celebrating May 5 in seriously delicious style.

We’ve got even more recipes online, including guacamole and Filet de Pescado from the chefs at Casa Reyna! Check it out at edibleallegheny.com.

Hot Pepper Garlic Nacho Cheese Sauce with Sausage

By DeLallo Foods Yield: 6 to 8 servings

Ingredients: 1 ½ cups half-and-half 1 tablespoon cornstarch 4 ounces cream cheese, softened 8 ounces sharp yellow cheddar, shredded 4 ounces Havarti, shredded ½ jar DeLallo Hot Pepper Garlic Sauce 1 pound loose Italian sausage, cooked Directions: 1. In a sauce pot on a medium setting, heat half-and-half.

Whisk in cornstarch. Bring to a simmer. Lower heat to add cream cheese and stir until melted. Add cheddar and Havarti by the handful, stirring until fully melted.

2. Once sauce is formed, add Hot Pepper Garlic Sauce and cooked crumbled sausage. Stir together until warmed through.

3. Serve with tortilla chips and your favorite nacho condiments.

DeLallo Authentic Italian Foods, 6390 Route 30, Jeannette. 877.DELALLO. delallo.com.

Grilled Tomatillo & Avocado Salsa

By Lisa Silberg, owner of Intellectual Nutrition Yield: 3 cups

Ingredients: 4 serrano chilies, seeds and tops removed, roughly chopped 4 jalapeño chilies, seeds and tops removed, roughly chopped (Chef’s Tip: “Use rubber gloves while handling these peppers.”)

3 large garlic cloves, peeled and roughly chopped 1 medium onion, peeled and roughly chopped 1 ½ to 2 pounds tomatillos, husks removed, peeled, and cut in half 2 tablespoons high-quality extra virgin olive oil ¼ teaspoon fine pink sea salt 1 tablespoon ground cumin 2 large ripe avocados, seeds removed Juice of 2 limes 1 cup cilantro, stems removed (Chef’s Tip: “Take most of the stems off — it’s just going into the food processor.”)

Directions: 1. Pre-heat grill to medium-low heat and line a baking sheet with foil or use a disposable foil pan. Put tomatillos, both types of peppers, garlic, and onion on the baking sheet. Drizzle with olive oil, and sprinkle salt over the vegetables. Lightly toss to evenly coat.

2. Place on grill, checking every 5 minutes or so. The goal here is to slowly caramelize and lightly char the vegetables.

3. Once vegetables reach desired doneness, remove from the grill, and let rest 5-10 minutes. Add all vegetables to food processor, being sure to get as much juice from the baking sheet into the food processor as possible. Add cumin, lime juice, and salt. Pulse this mixture until just combined.

4. Add in avocado and cilantro. Pulse ever so slightly, keeping avocados chunky.

5. Serve with warm tortilla chips, over your favorite eggs, or with anything that needs that extra punch.

Intellectual Nutrition, 412.841.4185. intellectualnutrition.net.

Photographs from DeLallo Foods, Jeff Catalina.

Sangria Roja

By Jeff Catalina, owner of Verde Mexican Kitchen & Cantina Yield: 1 serving Ingredients: 4 ounces Malbec wine 1 ounce grenadine 1 ounce rosemary syrup (recipe follows) 1 ounce orange juice ½ ounce fresh lemon juice Directions: Pour all ingredients into an ice-filled goblet. Stir. Garnish with orange slice.

Jicama-Mango Salad

By Dorothy Tague, owner of Chop, Wok & Talk Yield: 8 servings

Ingredients: 1 tablespoon extra virgin olive oil ½ cup red onion, sliced 1 clove garlic, minced ½ teaspoon ground cumin 3 cups fresh strawberries, halved or quartered 1 ½ cups peeled jicama, cut into ¾-inch cubes 1 mango, cut into ¾-inch cubes 1 jalapeño, seeded and finely chopped ¼ cup cilantro, chopped ¼ cup orange juice ¼ cup lime juice 2 tablespoons extra virgin olive oil 1 tablespoon agave syrup, honey, corn syrup, or maple syrup Kosher salt

To make Rosemary Syrup: Fill a small pot with 1 cup of sugar and 1 cup of water (increase amounts at a 1:1 ratio for larger volumes), and add a few sprigs of fresh rosemary. Bring to a simmer for 2 minutes, then remove from heat, and let steep for 20 minutes. Strain.

Refrigerate unused portion.

Verde Mexican Kitchen & Cantina, 5941 Penn Ave., Garfield. 412.404.8487. verdepgh.com.

Directions: 1. In a medium skillet, heat tablespoon extra virgin olive oil, and sauté onions for 2 minutes or until tender.

2. Add garlic and cook for 1 more minute.

Remove from heat and add cumin.

Cool mixture before adding to salad.

3. In a large bowl combine strawberries, jicama, mangoes, jalapeño, and chopped cilantro. Add cooled oniongarlic mixture and toss to combine.

4. In a jar, combine orange juice, lime juice, extra virgin olive oil, and agave syrup.

Drizzle over the salad mixture, toss, and chill for 1 hour.

5. Plate salad, sprinkle with kosher salt, and serve.

Chop, Wok & Talk, 5404 Penn Ave., Bloomfield/Garfield. 412.362.0679. chopwoktalk.com. e d i b l e a l l e g h e n y. c o m

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Online Dish

Adventurous Appetites

By Lauren Wells

POWERCAKES

Kasey Arena fondly recalls the pancakes her mother prepared for her as a child. A Sunday breakfast staple in their home, the aptly-named “powercakes” were intended to provide Arena with plenty of energy for her afternoon soccer games. Although they were by far her favorite meal, years would pass before she discovered just what made those tasty treats so powerful. Mixed into the batter were healthy ingredients — flax, carrots, zucchini, apples, raisins, pumpkin, and banana — that made for some seriously nutritious pancakes. Inspired by her mother’s creativity and career as a personal trainer, Arena went on to become a personal trainer herself, drawing on those legendary Powercakes to name her health-focused blog. “My goal with [Powercakes] is to bring together a community of people who want to empower one another with their own fitness goals,” she says. In fact, beginning this April, Arena plans to host an online training program for her readers, which will include weekly workout videos, monthly cooking tutorials, and constant support groups. Strongly opposed to traditional dieting and unhealthy weight loss strategies, Arena strives to encourage others to be comfortable in their skin. Her one piece of advice? “Always stay true to yourself — there is no ‘one size fits all’ approach [to your health routine].” Having always been passionate about cooking and baking, this multi-talented blogger most enjoys utilizing chia seeds, “loaded with healthy fats, protein, and fiber,” to make her favorite condiment, Cranberry Chia Jam. Get the recipe online at edibleallegheny.com/recipes. powercakes.net + Need some health or fitness advice?

Send Kasey a tweet @Powercakes

Follow Foodies Draai Laag Brewing Company @draailaag

Send us a tweet @edibleAllegheny, and check out who we’re following this month!

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This artisanal brewery has called Millvale home since 1845. Add to your Twitter feed for the latest and greatest styles and flavors.

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Nachoday Review @Nachodayreview

Craving nachos in the ‘Burgh? Follow this group to find out who has ‘em, and whose are the best. All ratings are out of 10 stars.

The Pittsburgh Juice Company @PGH_Juice

New to Lawrenceville, PJC brings you fresh batches of cold-pressed juice daily.

Get at them on Twitter for product updates and news.

Vallozzi’s Pittsburgh @VallozzisPgh

A Downtown gem, Vallozzi’s offers more than just exquisite Italian dishes.

Follow along for regular and late-night menu specials.

This Page: Photograph from Abby Kail/ The Vintage Button Photography.

Opposite Page: Photographs from Elizabeth Collura, Louis Kroeck.

BEEZUSKIDDO

Between her dedicated roles as a full-time attorney, mother, and blogger, BeezusKiddo author Elizabeth Collura has experienced her fair share of “adventures in Pittsburgh.” Alongside her husband, Michael, and their daughter, Rachel (whose middle name, Beatrix, inspired the name of the blog), Collura thoughtfully explores the city’s eateries, museums, nightlife, and beyond — logging every expedition in full detail. “I like to think of my blog as the Pittsburgher’s guide to Pittsburgh,” she says, and rightfully so. BeezusKiddo is a refreshing glance at the challenge of balancing both a family and a social calendar, filled with everything from personal musings and photographs, to restaurant reviews, brewery tour recaps, and simple recipes.

“My daughter does inspire much of my writing,” Collura notes, “but it’s quite reflective of my ‘grown-up’ adventures in the city as well.” In the midst of her endeavors, this ambitious city-goer has found that perhaps her favorite aspect of living in Pittsburgh is the food scene — namely, our city’s appreciation for food culture, and the relationships that are fostered within that culture. “In Pittsburgh, food is not just a meal on a plate,” she explains.

“It involves stories and people, and has all kinds of interesting things behind it.” Among Collura’s list of prime foodie spots are Shadyside’s Umi, the Strip District’s DeLuca’s (“Because who can say no to that perfect diner fare?”), and Lawrenceville’s Cure, which she recommends for intimate date nights. Whatever the occasion, BeezusKiddo is always indicative of Collura’s zest for adventure in the city and her commitment to family. And that, kiddos, is something every Pittsburgh parent can appreciate. beezuskiddo.com + Follow Collura’s Pittsburgh adventures on Twitter @beezuskiddo

PITTSBURGH HAPPY HOUR

If you’ve ever wanted to turn happy hour into a weekly tradition with your social circle, meet the members of Pittsburgh Happy Hour — a group and blog devoted to our city’s post-work snacks and libations. Founded by Pittsburgh native Louis Kroeck nearly three years ago, Pittsburgh Happy Hour has since expanded to include between 20-30 routine members, meeting each Thursday to sample the food and beverage specials around town. Kroeck, who does the majority of writing for the blog, refers to the group as a “social experiment” that was curated from a collective desire to “meet new people in a non-professional setting.” Whether they’re analyzing the allure of Mad Mex’s seasonal Gobblerito, indulging in crab cakes and kielbasa Downtown at Braddock’s Pittsburgh Brasserie, or enjoying the phenomenal drink specials at Stack’d in Shadyside, the Pittsburgh Happy Hour crew leaves few territories untouched. Featured on the blog is an upcoming events schedule, identifying the dates and locations of next stops. Readers will also find dozens of honest reviews, highlighting the highs (and lows) of each location.

“We tend to be more critical than other food blogs,” confesses Kroeck. In addition to weekly happy hour “meetings,” this cheerful clan holds various taste-testing competitions throughout the year, some of which involve chili, sliders, and savory pies. And, this spring, they’ll be on the hunt for Pittsburgh’s finest mac and cheese — stay tuned to the blog for details! As for the future of Pittsburgh’s dining scene, Kroeck hopes to see a continued emergence of gastropubs. “It’d be great to have access to more casual dining [establishments] featuring local ingredients,” he notes. pittsburghhappyhour.com + Get Pittsburgh Happy Hour updates on Twitter

Growing ~ A Family Tradition Since 1949

Your healthy living begins in our fields!

Let Us Help With All of Your Spring Gardening Needs!

• Easter owers • Mother’s Day Giſts • Spring Annuals • Combination Pots • Organic Vegetable Starters

BRENCKLE’S C.S.A. ~ Come Join Us! ~

• 23 week summer CSA

• Over 40 varieties of fresh organic produce all season

Come meet us at farmers markets throughout the Pittsburgh Area Or at our ONLY location

768 Glen eden Rd. Zelienople 724-774-2239 Visit us on the web

brencklesfarm.com

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Local Leaders

Something to Smile About

By Rachel JoneS | Photographs by Michael Fornataro

Dr. Tammy DeGregorio practices holistic dentistry at PUREDENT in Shadyside, removing toxic chemicals from traditional methods and improving smiles across the city 22

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UREDENT looks nothing like any dentist office I’ve been in before. Natural light pours into the all-white, spa-like space by way of bright, open windows, and the sunshine reflects off the golden panels hanging between each dentist chair. Patient records, dental tools, and products are housed in stainless steel cabinets that have been repurposed by owner Dr. Tammy DeGregorio. “I have a lot of cool cabinetry from Braddock General Hospital and Mayview State Hospital from the ‘30s,” says DeGregorio. “Everything here is repurposed and reupholstered.” That includes the orange chair I’m sitting on, groovy enough to make the Brady Bunch envious.

Her renovations have taken the old furniture back to its original state, a philosophy she also practices as a holistic dentist. “We just go back to the basics of it all,” DeGregorio says. “We strip it all down and start from scratch.” Although she started out as a traditional dentist — and worked at her own office for 20 years — DeGregorio sought out a different approach to her profession after contracting mercury toxicity. She found her answers at the International Academy of Oral Medicine and Toxicology. “It changed how I viewed my safety standards for my patients and how I felt about dentistry,” she explains. “I completely changed how I wanted to operate my practice. I decided to go back to school and earn a naturopathic doctorate, which I completed last summer.”

As a naturopathic dentist, DeGregorio focuses on using as few chemicals and toxins as possible, relying on healthier biocompatible methods to conduct a whole-body approach. An extremely thorough medical history is reviewed with each patient before any procedure is done, and a blood sample is taken to find the appropriate biocompatible material solutions. “That’s my No. 1 concern,” says DeGregorio.

All dentists use a wide variety of materials to restore a tooth, but if the material is not compatible with the body, it can cause systemic inflammation. Over time, inflammation can contribute to disease, which DeGregorio strives to prevent. That’s why she relies on zirconium dental materials and BPA-free composites instead of metals. PUREDENT’s

services also include the safe removal of metal fillings, if necessary, to help lower patients’ body burden and help to open healing pathways.

Many of the therapies and treatments administered are powered by oxygen.

Ozone is a super oxidizer, which combats pathogens and stimulates our bodies’ natural healing responses. “You’re actually designed to heal yourself,” DeGregorio says. “So, ozone doesn’t cure you; it helps you heal yourself.”

The preventative practice can reverse early tooth decay and disrupt the body’s oral biofilm — basically, that’s the slimy stuff on your teeth that contains antioxidant-rich “good guys” and harmful “bad guys.” Ozone attacks the “bad guys,” letting the “good guys” take over and promote oral health. And it’s all thanks to our bodies’ powerful self-healing skills.

“Have you ever gone to someone who will look at you and say, ‘What can I give you from the drugstore for this?’ You need someone who will look in you and say ‘What can I do to help you stimulate your healing abilities?’” she says.

By seeking out the most conservative, biocompatible solutions, holistic dentists are able to preserve as much of the natural tooth structure as they can and support the health of your immune system.

DeGregorio takes her holistic approach one step further, working to improve the environment in her office and our neighborhoods. Air purifiers circulate throughout PUREDENT’s space, and every element, from the paint to the flooring, is nontoxic and healthy for all who enter. “It was very important to me that my new office space be a safe and nontoxic clinical environment,” she says. A mercury separator removes 99.99% of the mercury in the post-treatment water and properly disposes of all mercury to prevent it from swimming back into our city’s water system. All water used in the treatment rooms comes from a reverse osmosis system, which was custom-made for the space.

“Everything I do here brings me joy,” she says, beaming as brightly as the yellow tulips on her desk. “I love practicing the way I truly want to, and I’m able to help a lot of people. And, I’m practicing what I preach. I live a very holistic lifestyle, so to have my career path follow that, too, is very rewarding.”

PUREDENT, 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.

Healthy Brushing

Instead of brushing with chemicalfilled, traditional toothpastes, DeGregorio recommends her patients use Bentonite Clay. The pure powder, which is essentially volcanic ash, gently polishes teeth. Many PUREDENT patients mix a bit of clay with baking soda and coconut oil for a tastier paste that also acts as a natural whitener. $14.95, available at PUREDENT, puredent.net.

On Guard Natural Whitening Toothpaste from doTERRA Essential Oils cleans and whitens teeth with the use of Certified Pure, Therapeutic Grade® essential oils. Free of harsh abrasives, alcohol, and fluoride, the cinnamonmint-flavored paste has the protecting On Guard Essential Oil Blend, germfighting Peppermint Essential Oil, soothing Myrrh Essential Oil, healthful Clove Essential Oil, and more! $11, doTERRA Essential Oils, mydoterra.com/ruthibosco.

Desert Essence’s Natural Tea Tree Oil Ultra Care Toothpaste is one of the healthiest natural options in the aisles of East End Food Co-op. Free of fluoride, SLS, and gluten, the toothpaste is filled with natural extracts and essential oils to maintain mouth health, including Australian tea tree oil that works to fight sugar acids. $6.99, available at East End Food Co-op, eastendfood.coop. e d i b l e a l l e g h e n y. c o m

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3 Ingredient fix

Rhuby Beauty

By rachel jones Photographs by MICHAEL FORNATARO Styling By SAMANTHA CASALE

Throughout most of my childhood, I held the belief that the rhubarb my grandpap grew in his garden was just red celery. These days, I’m embracing the versatility of the stalks, from sweet treats, to savory side dishes. Break it down with some sugar, and get the perfect partner for strawberries. Balance it with herbs, and enjoy a refreshing salad. These three local chefs prove rhubarb can be the star of any drink, dinner, and dessert. Add a swirl of honey and a burst of mint, and you’ve got one delicious meal!

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The Rhuby Summer Sling

By Manager Justin Taucher of Osteria 2350 Yield: 8 cocktails

Directions: 1.

2.

Ingredients: 1 cup water 1 cup sugar 5 mint leaves 2 tablespoons honey 1 cup Rhuby Liquor ½ cup light rum ½ cup fresh lime juice Cinnamon and sugar Prosecco

3.

4.

ill a small pot with water and sugar, and stir in the mint leaves and honey. Bring to a F simmer for 2 minutes, then remove from heat.

Once cooled and strained, pour ¼ cup of the honey-mint simple syrup into a bowl. Mix in Rhuby Liquor, light rum, and fresh lime juice.

Mix cinnamon and sugar. Using a wedge of lime, moisten the rims of eight 14-ounce glasses (Taucher recommends mason jars), and dip each into mixture.

To serve, shake cocktail mixture with ice in a drink shaker. Strain, and divide between the glasses, leaving enough space to top off each glass with Prosecco.

Osteria 2350, Railroad St., Strip District. 412.281.6595. cioppinogroup.com.

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Elysian Fields Lamb Shoulder with Rhubarb and Shallot Mostarda

By Executive Chef Derek Stevens of Eleven Yield: 5-6 servings Ingredients: 1 ½ cups buckwheat honey ½ cup rice wine vinegar ½ cup water 1 tablespoon mustard seeds 3 cups rhubarb, sliced 1 cup shallots, sliced ½ teaspoon dried lavender ½ cup fresh mint leaves, chopped Kosher salt and black pepper 1 boned, tied lamb shoulder (approximately 3 ½ to 4 pounds) Extra virgin olive oil ¼ cup garlic, chopped 2 tablespoons rosemary, chopped

Directions: 1. T o prepare the mostarda, bring honey, rice wine vinegar, water, and mustard seeds to a boil in a sauce pot. Add in rhubarb, shallots, and dried lavender.

2. Remove from heat. Add in mint, and season with salt and pepper to taste.

3. To prepare the roast, liberally season the lamb with salt, pepper, and olive oil. Rub with garlic and rosemary. Let the roast sit for 30-40 minutes at room temperature to ensure even cooking.

4. Preheat the oven to 400oF. Roast for one hour or until internal temperature reaches 135oF. 5. Allow the cooked roast to rest for 20 minutes. Slice, and serve with mostarda.

Eleven, 1150 Smallman St., Strip District.

412.201.5656. elevenck.com.

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Warm Rhubarb Sundae Sauce

By Cook John Williamson of The SpringHouse Yield: 1-2 servings

Mint leaves Directions: 1.

Ingredients: 1 ½ cups rhubarb, chopped 1 ½ cups plus 4 tablespoons water 1 cup honey 2 tablespoons fresh lemon juice 2 tablespoons cornstarch Ice cream Whipped cream

2.

3.

4.

5.

Cook 1 cup chopped rhubarb with 1 cup water over medium heat. Once boiling, reduce to a simmer. Whisk until smooth.

Mix in honey and lemon juice.

In a mixing bowl, whisk cornstarch and four tablespoons of cold water. Pour the cornstarch mixture into the hot rhubarb sauce. Cook for two minutes until no longer cloudy.

In a separate pot, boil ½ cup water and ½ cup chopped rhubarb until tender, but still chunky. Pour this new mixture into the original hot rhubarb mixture.

Serve the sauce warm over ice cream, and top it off with whipped cream and mint leaves.

(Editor’s note: We loved it with vanilla ice cream, but try it with strawberry for a fruitier dessert!)

The SpringHouse, 1531 Route 316, Washington. 724.228.3339. springhousemarket.com.

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perfect pours

Bar Stars

Shaken or stirred, these expertly crafted cocktails were made for sipping slowly

By Andrea Bosco | Photographs by Cayla Zahoran + Michael Fornataro

Mastering the cocktail shaker is one thing, but any professional barkeep will tell you there’s a lot more that goes into mixing the best brews. Just one dash of bitters, use of a Microplane for zesting, or a slice of your favorite seasonal fruit can drastically alter a drink’s flavor notes. We looked to three master mixologists for the tips and tricks they go to while behind the bar. Because the right tools and products stand stiffly behind a great drink. Give these suggestions a read, stock your at-home bar, then practice — taste-testing is encouraged!

Nicole Marshall Cigar Bar Bartender of Cioppino Marshall has tended bar for 18 years — four of the last at Cioppino — and can assemble a beverage to appease all palates.

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Key To My Heart 1. One of Marshall’s bar essentials is a wine key. “Wine complements cigars.”

The bottle shown here is the 2011 Cigar Zin, a rich, lush, well-structured wine that’s hearty with exotic fruit characteristics. The varietal boasts notes of deep black fruit, some spice, and a tinge of black pepper.

2. “Manhattans are very popular with cigar smokers. Sometimes I feel like I make 30 in one day.” Marshall mixes bitters with Angel’s Envy Kentucky Straight Bourbon Whiskey for the perfect pour.

3. “My cigar cutter and my lighter are two things I use a million times a day.”

There’s a method to making the classic cut and Marshall has it down. “In the Cigar Bar, we have the best clientele.

It’s different than any other bar. Five guests who don’t know one another are friends by the end of the night.”

That’s Pittsburgh!

Cioppino, 2350 Railroad St., Strip District. 412.281.6593. cioppinoofpittsburgh.com.

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Erika Clark Bar Manager of Kaya Given her experience and zeal, Clark is as well-rounded as the cocktails she creates.

Bottle It Up

Vital Gadgets

1. “These are my thing. I love having a spray bottle behind the bar. It’s super helpful. With all of our martinis, comes a spritz in the glass. It’s a way to incorporate a really nice, flavorful bitter without the potency. You get more of the aromatics than anything. In our bourbon cocktails, we spray the glass with 16-year Lagavulin Scotch, which has big peat and lots of smoke.”

Here, you see lemon bitters, and Wigle Whiskey’s organic lavender and rosemary bitters.

2. “The white European style peeler is a chef’s tool. That is how you get beautiful wide twists from your fruit. I use it for oranges. The other is a super cool, new toy I got from Microplane. I’m jazzed about it! It’s a three-in-one tool with a bottle opener, a fine zester, and a super sharp twisting tool. It literally cuts through the rind of a lime like a hot knife through butter.”

4. “The measuring jigger starts at ¼ of an ounce and measures up to 2 ounces. If you mess up measuring, it can throw off the balance of the cocktail. Some cocktails are forgiving, others are not.”

Integral Ingredients

3. “This badass muddler has teeth on the bottom. It helps when making tiki drinks or an Old Fashioned because it grinds up wedges of fruit. This swizzle spoon is designed to stir rapidly by just spinning the ice in the glass, not moving the ice, so you’re not watering down the drink, you’re just chilling.”

5. “Fever-Tree tonic water is a great tool. It’s a really good tonic water and not that Schweppes nonsense.

It’s one of my super sneaky tricks.”

Kaya, 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.

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Jennifer Welsh Bar Manager of Perlé Welsh assisted in the opening of Perlé and hasn’t looked back. The opportunist returned to the high-volume nightlife scene to construct craft cocktails with a Champagne spin, unique to the Pittsburgh bar scene.

Pop, Fizz, Clink!

1. “We use a wine sealer to keep our Champagne fresh, especially because we do about 13 to 14 bottles by the glass. It puts CO2 back into the bottle. They’re able to hold a lot longer than they would without.”

2. “A lot of our cocktails on our specialty Champagne list have a lot of fresh juices in them. We constantly use a juicer to make those drinks.”

3. “We have a lot of requests for Old Fashioneds and Manhattans, and when it comes to whiskey, I prefer not shaking it, but stirring it.”

4. “We use the filter hand-in-hand with the juicer to remove some of the larger particles, like lemon and lime seeds. In conjunction, we use the peel for zesting.”

5. “The jigger is really a basic tool, but I’m really big into using them. I believe in getting the recipes down. If you have something a little off, it’s going to throw the entire drink off. Whenever I am making a cocktail, I like to use the jigger every time.”

6. “Since we do a lot of whiskey-based cocktails, we use a lot of bitters.

We also make some in-house — this winter, we did a cranberry-orangecinnamon bitters. The Fee Brothers’ bitters provide a really large range.”

Pictured here are Black Walnut Bitters and Aztec Chocolate Bitters.

Perlé, 25 Market Square, Downtown. 412.471.2058. perlepgh.com.

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Plus! Spring for these cocktails, new at two of our favorite bars this season.

Basil Rhubarb Bourbon Flip

The Mezcal

Salt of the Earth bartender Jeremy Bustamante uses basil simple syrup, juiced rhubarb, egg white, a few dashes of Angostura bitters, and Heaven Hill “Bottled in Bond” bourbon for an all-around fresh libation.

“It’s spring in a glass,” says Bustamante. He blends Boyd & Blair’s new product, Hum, a botanical spirit with hibiscus, cardamom, Kaffir lime, sugarcane, and ginger, with Wigle Whiskey’s organic lavender and rosemary bitters, mezcal, and rosé for a “very herbal, very floral, fuchsia” cocktail.

Ginger Lime Gimlet

Pittsburgh Sour

Using Boyd & Blair vodka, infused with fresh ginger, Lidia’s Italy Pittsburgh General Manager Adam Greiner adds in housemade lime-cello and simple syrup for a special tang. The refreshing libation is garnished with a sprig of smoked rosemary for a hint of savory.

At Lidia’s, Greiner is putting a spin on the Sour. He uses barrelaged Wigle Whiskey gin, lemon juice, simple syrup, and La Mozza Morellino di Scansano red wine, floated off of a bar spoon for a ring of red perfection.

Lidia’s Italy Pittsburgh, 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com. Salt of the Earth, 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com. e d i b l e a l l e g h e n y. c o m

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al-ti-us [AL-tee-uhs] 1. higher, elevated, above the normal level

E L E VAT E D C U I S I N E

COMING SOON 1230 Grandview Avenue Pittsburgh, PA 15211 t. 412.904.4442 e. info@altiuspgh.com w. altiuspgh.com

Altius_edible mag 3.6627 x 4.875 VFF.indd 1

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3/6/14 12:53 PM

PRESTOGEORGE

1719 Penn Ave. Strip District | 412.471.0133 www.prestogeorge.com

Coffee Roasted Every 1/2 Hour • Importers of loose leaf teas

Fress Locaa Savorr Happp Hour Tuee-Frr 4-6

VOTED BURGH’S BEST

Now bookinn for Easter Bruncc!

Sundaa Aprii 20tt 10 aa - 4 pp

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csa 2014

COMMUNITY SUPPORTED

AGRICULTURE IN WESTERN PENNSYLVANIA

how does a csa work?

Simply put, it’s your family buying into a farm without having to do the planting, watering, weeding, or harvesting! Community Supported Agriculture fosters a direct connection between farmers and consumers.

To join a CSA is to buy a share of the season’s harvest and to become part of the farm community. This direct connection puts the face of food in full view! Before the start of the season, when the farmer is planning for the upcoming year, shares are sold to members of the community at a fixed price.

The farmer plans the plantings to meet the shares that have been sold. Every week throughout the season, CSA community members each receive a box of that week’s harvest.

Many local CSAs will deliver to several convenient area locations, but they always encourage the community to come to the farm, and even to participate in the growing of their

buy fresh buy local® partners are trusted sources for locally grown! to learn more,visit buylocalpa.org.

PASA is a nonprofit organization that promotes profitable farms that produce healthy food for all people, while respecting the natural environment.

For more information, please visit pasafarming.org or call our Western Regional Office at 412.365.2985.

PASA manages Buy Fresh Buy Local® programming in Western

What’s in Your CSA Box? Buy Fresh Buy Local Partner

Vegetables

Fruit

Milk

Refer to this guide for details on what you’ll find in each CSA.

Cheese

Eggs

Meat

Mushrooms

Plus! *An asterisk indicates that the farm offers low-income assistance options 34

Honey

Flowers/Herbs

Wool/Fiber

CNG = Certified Naturally Grown

Some farms offer not only spring and summer shares, but also winter. These are denoted throughout. edible Allegheny

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Allegheny County *Blackberry Meadows Organic Farm Natrona Heights, PA 15065 ~ 724.226.3939 www.blackberrymeadows.com Pick-Up: On Farm, Butler, Oakland, Slippery Rock Winter Option Available

*Butter Hill Farm Allison Park, PA 15206 ~ 412.969.5657 www.facebook.com/butterhillfarm Pick-Up: On Farm, Bloomfield, Lawrenceville

www.crightonsfarm.com Pick-Up: On Farm

Christoff’s Farm & Greenhouse Bridgeville, PA 15017 ~ 412.874.5900 www.buylocalpa.org/source/view/christoffsfarm Pick-Up: On Farm, Scott Township, Mt. Lebanon, North Hills

Churchview Farm, Organic Pittsburgh, PA 15236 www.churchviewfarmpgh.com Pick-Up: On Farm, Strip District

*Dillner Family Farm Gibsonia, PA 15044 ~ 724.444.6594 www.dillnerfamilyfarm.com Pick-Up: On Farm and at more than 18 locations in Allegheny and Butler Counties

Armstrong County *Five Elements Farm, CNG Worthington, PA 16262 ~ 724.575.0317 www.fiveelementsfarm.blogspot.com Pick-Up: On Farm, Butler, Natrona Heights, Saxonburg

Pick-Up: On Farm

Who Cooks For You Farm, CNG New Bethlehem, PA 16242 ~ 814.256.3858 www.whocooksforyoufarm.com Pick-Up: On Farm, East Liberty, Highland Park, Lawrenceville, Monroeville, Oakland, North Side, Regent Square

Beaver County Brenckle’s Farm & Greenhouse, Organic Zelienople, PA 16063 ~ 724.453.6773 www.brencklesfarm.com Pick-Up: On Farm and at more than a dozen locations in Allegheny, Beaver, and Butler Counties

One Woman Farm, CNG Gibsonia, PA 15044 ~ 412.913.7709 www.onewomanfarm.com Pick-Up: On Farm, Allison Park, East Liberty, Glenshaw, Mt. Lebanon, Squirrel Hill, and more!

Kohser Farms, Organic Monaca, PA 15061 ~ 412.596.0264 www.facebook.com/KohserFarmsCSA Pick-Up: Beaver, Beaver Falls, Cranberry, Monaca, Moon, New Brighton, and East Liverpool, Ohio

Penn’s Corner Farm Alliance Cooperative of farms, some CNG or Organic Pittsburgh, PA 15206 ~ 412.586.7577 www.pennscorner.com Pick-Up: More than 35 locations in Allegheny and Indiana Counties Winter Option Available

Serenity Hill Farm Cheswick, PA 15024 ~ 724.316.4175 www.serenityhillfarms.com Pick-Up: On Farm, Shadyside Winter Option Available

Freedom Farms Butler, PA 16002 ~ 724.586.5551 www.freedomfarms.com

*Kretschmann Family Organic Farm & CSA Rochester, PA 15074 ~ 724.452.7189 Pick-Up: On Farm and at more than 30 locations in Allegheny, Beaver, Washington, and Westmoreland Counties Winter Option Available

Butler County Crighton’s Farm Prospect, PA 16052 ~ 724.822.7644

Glade Run Adventures, CNG Zelienople, PA 16063 ~ 724.452.4453, ext. 1314 www.gladerun.org Pick-Up: On Farm, Cranberry, Pittsburgh, Zelienople

Harvest Valley Farms Valencia, PA 16059 ~ 724.816.0853 www.harvestvalleyfarms.com Pick-Up: Aspinwall, East Liberty, Highland Park, Monroeville, Oakland, Regent Square, Squirrel Hill, North Hills Winter Option Available

Harvest View Farm & Market Butler, PA 16001 ~ 724.282.8038 www.harvestviewfarm.com Pick-Up: On Farm

Pick-Up: On Farm, Edinboro, Erie

Fayette County

Clarion County Clarion River Organics Sligo, PA 16255 ~ 412.589.9276 www.ClarionRiverOrganics.com Pick-Up: More than 24 locations in Allegheny, Butler, Clarion, Clearfield, Erie, Jefferson, Venango, and Washington Counties Winter Option Available

*Republic Food Enterprise Center Republic, PA 15475 ~ 724.246.1536 www.republicfoodenterprisecenter.org Pick-Up: On Site, Connellsville, Mt. Pleasant, Uniontown, and more!

Winter Option Available

Forest County Erie County Hunter Farms, Organic Fairview, PA 16415 ~ 814.840.4370 hunterfarmsorganic.com Pick-Up: On Farm, Erie, Fairview

Mason Farms Lake City, PA 16423 ~ 814.774.8592 www.masonfarms.net Pick-Up: On Farm, Edinboro, Erie

Peace by Piece Farm on Boyd Run Waterford, PA 16441 ~ 814.969.8345 www.peacebypiecefarm.com Pick-Up: On Farm, Edinboro, Erie, Waterford

Edible Earth Farm, Organic Tionesta, PA 16353 ~ 814.303.9663 www.edibleearthfarm.com Pick-Up: On Farm, Clarion, Erie, Lakewood, Pittsburgh, Titusville, Warren Winter Option Available

Franklin County Yesterday’s Favorites Farm Waynesboro, PA 17269 ~ 717.658.2501 www.yesterdaysfavoritesfarm.com

Lengel Brothers’ Farm and Market Mercer, PA 16137 ~ 724.967.1789 www.facebook.com/ LengelBrothersFarmersMarket Pick-Up: On Farm and more!

Northwest Pennsylvania Growers Cooperative, a cooperative of allnatural, chemical free, non-GMO farms Mercer, PA 16137 ~ 724.662.1231 www.nwpagrowers.com Pick-Up: Butler, Cranberry, Cranberry Township, Edinboro, Erie, Franklin, Greenville, Grove City, Hermitage, Meadville, New Castle, Pittsburgh, Slippery Rock, Wexford, Zelienople Winter Option Available

Nu-Way Farm Fredonia, PA 16124 ~ 724.475.2447 www.facebook.com/NuWayCsa

Pick-Up: On Farm, Chambersburg

Pick-Up: Hermitage, Greenville, Mercer

Bearlin Acres Farm Shippensburg, PA 17257 ~ 717.530.3605 www.bearlinacres.com

Three Sisters Farm Sandy Lake, PA 16145 ~ 724.376.2797 www.bioshelter.com

Pick-Up: On Farm

The Teed Farm Albion, PA 16401 ~ 814.756.4671

Mercer County

Lawrence County Villa Maria Farm Villa Maria, PA 16155 ~ 724.964.8920 ext. 3385 www.humilityofmary.org Pick-Up: On Farm

csa shares include...

(but are not limited to) a mixture of the products listed with their information. From time to time, some CSA shares also include flowers, herbs, and value-added products, like bread, yogurt, dried products, jams, sauces, and other canned goods. Check with your farmer to see what other exciting locally made products may be included in your CSA share.

Pick-Up: On Farm and more!

Somerset County Providence Acres Farm, CNG Friedens, PA 15541 ~ 814.267.6641 www.facebook.com/PAFarm

Washington County Conover Organic Farm Burgettstown, PA 15021 ~ 724.947.2850 www.conoverfarm.com

Pick-Up: On Farm

Pick-Up: On Farm, Sewickley, Southpointe

Summer Smiles Honey Farm Stoystown, PA 15563 ~ 814.525.0306 www.summersmileshoney.com

Left Bower Farm Avella, PA 15312 ~ 412.203.3486 www.leftbowerfarm.com

Pick-Up: On Farm

Warren County Big Horn Ranch, Certified Grassfed Pittsfield, PA 16340 ~ 814.563.7348 www.BigHornMeats.net Pick-Up: Erie, Franklin, Meadville, Pittsburgh, Titusville, Warren, and Jamestown, N.Y. Winter Option Available

Pick-Up: Houston, Washington, Upper St. Clair

*Stone Church Acres Finnleyville, PA 15332 ~ 724.255.9129 www.stonechurchacres.com Pick-Up: On Farm

*Matthews Family Farm and Greenhouse Eighty-Four, PA 15330 ~ 724.239.2118 www.matthewsfamilyfarm.com Pick-Up: On Farm, McMurray, Washington, Waynesburg

Westmoreland County Morris Organic Farm Irwin, PA 15642 ~ 412.370.3206 www.morrisorganic.com Pick-Up: On Farm, U-Pick

Sarver Hill Farm Greensburg, PA 15601 ~ 724.834.2334 www.sarverhillfarm.org Pick-Up: On Farm, Fayette City, Greensburg, Latrobe, Murrysville Winter Option Available

FoodRoutes Network (FRN) is a national nonprofit organization that provides communications tools, technical support, networking, and information resources to organizations nationwide that are working to rebuild local, community-based food systems. FRN is dedicated to reintroducing Americans to their food — the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to their tables. www.foodroutes.org • 570-673-3398 e d i b l e a l l e g h e n y. c o m

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Pollinating Ideas

By Andrea Bosco | Photographs from Fran Collin, Sara Bixler

Journalist, activist, and professor Michael Pollan speaks on the American food system, cooking to reconnect the senses, and school lunch reform 38

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“We’re really paying the price for the decline of cooking in many, many ways. I’ve been on a campaign to show people not why they should do it, but what a great life satisfaction it can be.” — MIchael PollAn

I

t was 12:15 p.m. in Pittsburgh and 9:15 a.m. in Berkeley, Calif. when Michael Pollan and I began our casual conversation, rooted in material.

That morning, he had cooked eggs and toasted homemade bread for his wife, Judith. And, the pair had completed a habitual morning mile jaunt to The Cheese Board for coffee. A New York Times best-selling author, Pollan has influenced his peers, readers, and students on the ideals of nature versus human industry, stressing we are what we eat, for 25 years. To think it all started with an American author and philosopher during a master’s program in English at Columbia University. “My focus was Henry David Thoreau and the whole tradition of nature writing,” says Pollan. “Our worship of wilderness had me thinking about the rest of the landscape. I had begun to garden in a serious way. I thought ‘We have a wilderness ethic, but what would a garden ethic look like?’ In a way, all my work on food has flown from that.”

In his new book, “Cooked: A Natural History of Transformation,” Pollan goes back to basics with the four classic elements, Earth, Water, Air, and Fire. “It was kind of serendipity,” he says. “I started digging in and knew I was going to write about Fire and Water because those are primal and central in cooking.” Judith brought to his attention how Earth and Air fit into the puzzle. “Earth was easy because it is a hotbed of microbes and fermentation, some of which do come from the soil. So, that left Air and adding air to our food, i.e. bread. What’s striking to me is that these four elements, even as dated as they might seem, still explain a lot about how the world works.”

On May 10, Pollan will present his new pages and much more at The Hillman Center for Performing Arts at Shady Side Academy in Fox Chapel, with big Burrito Restaurant Group Corporate Chef Bill Fuller as his interviewer. “I plan to talk about the role of cooking in our lives, ranging from health to political change,” he says. “If we’re hoping to reform the food system in such a way

as to support local and sustainable agriculture, it’s just not going to happen if people are going to outsource all their cooking to corporations. The longer I’ve worked on these issues, the more I’ve come to see that personal dimension is central to the whole project.”

Named one of Time’s 100 most influential people, Pollan makes personal choices in the kitchen to “reconnect his senses.” He and his wife raised their son, Isaac, with an adoration for cooking.

So much so, Isaac has become chef-elect among his college friends. “I like the whole ritual of cooking a meal,” says Pollan. “It’s a great way to end the day — the wonderful smells, handling the plants, animals, and fungi. My wife and I catch up on our days while we chop vegetables.

It’s a big part of the rhythms of our life.”

Cooking in good company comes with a desire for good health and beginning with raw, primal materials. “The wider public is taking an interest in these issues — including GMO [genetically modified organisms] labeling,” says Pollan. “The popularity of the GMO-Free label in the supermarket has never been greater. More and more people are learning about this and deciding they don’t want to eat GMO products. General Mills announcing Cheerios would be GMO-Free is just an indication. From a company that’s essentially on both sides of the issue, it suggests there’s a little schizophrenia in the food industry right now on what to do about GMO.” Pollan’s campaign to show Americans cooking can fit into our modern lives includes the outcome — “a great life satisfaction.” “There are snacks everywhere, we’re immensely marketed to, and it’s hard to go to a meeting without 600-calorie muffins showing up. But, I think we’ve convinced ourselves it’s harder than it is. We all still know what real food is and cooking takes care of that.”

A few years ago, he released seven food rules that can be summed up in seven words: “Eat food, not too much, mostly plants.” To summarize, his rules include: “Don’t eat anything your greatgrandmother wouldn’t recognize as food.

Don’t eat anything with more than five

ingredients, or ingredients you can’t pronounce. Stay out of the middle of the supermarket; shop on the perimeter of the store. Don’t eat anything that won’t eventually rot. It is not just what you eat but how you eat. Enjoy meals with people you love. Don’t buy food where you buy your gasoline.”

Pollan particularly finds school lunch reform at the basis of a total food system reversal. “The Let’s Move program has made some positive moves on school lunch,” he says. “There is more money for fresh produce, but it’s certainly not enough. They’ve added an apple, and taken out fruit and sugar syrup, which is very positive. Also positive are the strong rules on marketing to children in schools.

Everything we do at school teaches kids a set of values. [Without change], we’re teaching them food is fast, cheap, and easy. That’s shameful. It’s going to take some serious dough to change that. In the meantime, make a sandwich for your child. Michelle Obama took it as far as she could, but it has to go a lot further.”

Mom’s blue casserole dish transports Pollan to his childhood, for it was the start of myriad, meaningful meals. Today, he uses black La Chamba pottery from Central America for anything from braises and stews to roasting potatoes. “These are future heirlooms in our family,” he says.

“It’s really beautiful stuff to cook with.

It’s really tough and gorgeous, and kind of rough looking. These things have become very important parts of the kitchen — they last forever.”

Forever. A word vastly valuable in today’s tech-centered society. While we don’t live forever, Pollan’s message steers home the importance of agricultural adjustments, and improved transitions of farm to table to fork, for a forever full-inhealth lifestyle.

Michael Pollan, michaelpollan.com.

For tickets to A Conversation with Michael Pollan at The Hillman Center for Performing Arts, visit TheHillman.org.

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Feature

Photographs by Michael Fornataro | Styling by Samantha Casale + Samantha May

Think you could eat a completely local diet? Edible Allegheny Advertising Production Manager Stephanie Flowers challenged herself to do just that

I

never realized how blessed I was as a child. I grew up with my two sisters and brother on a small farm in a village sandwiched between Blairsville and Derry in Westmoreland County.

My mom grew seemingly every vegetable in her greenhouse and in the gardens scattered around our yard. She planted fruit trees, bushes, and a

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grapevine, from which she made her own jelly and jams. As much as I loved eating my mother’s fresh cuttings from the garden, my favorite part about living on the farm was the animals. Some of our animals — our pony, horses, goat, dogs, and cats — were recreational, while others — the chickens, cows, pigs, and turkeys — served a more purposeful existence (read: food).

When it came time to go to college, I was eager to wave goodbye to farm chores. After graduating and moving to Pittsburgh, little by little, I found myself longing for my old way of life. I noticed it most prominently when I was grocery shopping for the items my mother

never had to buy — eggs, vegetables, beef, pork, chicken — and I constantly found myself comparing the quality of the food I was buying to what I ate as a child.

Inspired by the “livet” stories featured in the March issue of Edible Allegheny, I went in search of my own healthy eating and lifestyle plan. I knew it had to be something I could connect with and feel passionate about. And so, I embarked on a 10-day local diet, only consuming food and liquids grown and distributed within a 250-mile radius of Pittsburgh. I was returning to my roots, in a sense.

From left: Gold-orange beets, East End Food Co-op. Daikon radish, East End Food Co-op. The Sproutman Organic Yoga Salad (also pictured at far right), East End Food Co-op. Apple Butter, Soergel Orchards. Fuji apples, Soergel Orchards. Once Again Old Fashioned Creamery Peanut Butter, East End Food Co-op. Eggs from Stephanie’s mother’s farm.

Brad’s Raw Kale Chips, East End Food Co-op. Eberly Poultry Farms young organic chicken, East End Food Co-op. God’s Country Creamery Golden Harvest Gouda, East End Food Co-op. Frankferd Farms Golden Nut ‘N Fancy Granola, East End Food Co-op. Canned ketchup, radishes, and mustard, prepared by Chef Greg Andrews of The Supper Club. Tait Farm Foods Apple Chutney, East End Food Co-op. Organic red-skin potatoes, Clarion River Organics.

Sustainability and self-sufficiency would soon become tantamount to my menus, as I could only use the resources available within that selfdefined radius. Like our ancestors, I learned the importance of living largely off the land and relying on neighbors for their goods. Lucky for me (and you, too!), the Allegheny mountain region is brimming with such resources. Our rolling hills are blessed with farmers, and our city is populated with food distributors, which make following a local diet easier and appealing.

Want to embark on a local diet yourself?

There are a few key prerequisites to consider before beginning. The first is to define the mileage radius from which you will source your food. Second, locate your resources: seek out the farms you want to frequent, find the markets carrying local products, and determine which restaurants are truly farm to table. Third, make a shopping list, gather your recipes, and plan your menu!

My local diet commenced on February 1.

After a morning workout of running and yoga, I headed to the East End Food Co-op. Completely ravenous, I was ready to fill my pantry and refrigerator, which at the time was completely bare, with the exception of two dozen eggs from my mom’s chickens. A few days earlier, I visited the Co-op and met with four employees, produce

buyer Evan Diamond, grocery manager Maura Holliday, cheese buyer Caldwell Linker, and meat buyer Jess Santacrose, to determine which products would fit into my local diet. I filled my basket with basics that I felt confident about working into several recipes, along with a handful of appealing, new items. Noticeably missing from my shopping cart were my darling fruits and vegetables. As a marathon runner, I tend to eat on the cleaner side, opting for raw or nearly naked cooked fruit and vegetables in an attempt to soak in as much of their natural nutrients as possible.

As I peruse the aisles, Diamond points out that most of the green vegetables and fruits I crave are not in season locally right now, and therefore, do not fit into my new eating plan. Instead, he guides me to the winter produce, which includes apples, radishes, beets, and potatoes.

To complete my shopping, I also browsed the Pittsburgh Public Market, where I purchased delicious apple-fennel pork sausage, and beautiful beets and radishes from Clarion River Organics. Certainly not deprived, I snacked on a chocolate, caramel, and Wigle Whiskeyinfused cupcake from Eliza’s Oven. I also frequented one of my all-time favorite places, Soergel Orchards in Wexford, to stock up on their famous name-brand butters and cider, and some other local goodies.

I soon learned that the key to a successful local diet is preparation. With the obvious lack of fresh fruits and vegetables grown in the winter months, the best ways to satisfy an appetite for summer foods is through canning, freezing, and stocking your pantry with hearty goods.

The Rev. John Creasy, founder of Garfield Community Farm, an urban farm that feeds and educates the Garfield, Morningside, and East Liberty communities about organic farming, described the process of eating a completely local diet as a “learning curve,” explaining that it takes experimentation with these types of practices to maintain a balanced diet all year long. “Education is key to creating a web of food in your own backyard,” Creasy says. While conventional farms are generally forced to stop growing in late fall, Creasy has incorporated new heating techniques into his two-and-a-half acre farm to enable growth through the winter, including an eco-friendly bioshelter, a rocket stove, and even chickens, which individually give off 10 watts of heat. When I visited the farm in January, Creasy was growing tomatoes, kale, lettuce, and broccoli, which he would eventually use in his CSA boxes and sell to local restaurants like Salt of the Earth.

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“

I learned that any effort that I can put into eating locally equates to a positive contribution to the local economy and to my body. cooking for myself was more complex and time consuming than I was used to. Unless served by my friends at the Whole Foods Market prepared foods counter, my meals are typically pretty simple and lackluster. But as East End Food Co-op Grocery Manager Maura Holiday explained, I was going to have to cook most of my meals and snacks from scratch during this experiment — a simultaneously terrifying and exciting thought. On day one, I made bison burgers with Gouda cheese, Soergel’s pickles, sprouts, and BBQ sauce, with a side of roasted red potatoes. I cooked my very first omelet with Crimini mushrooms, goat cheese, sprouts, and onions. I roasted beets and baked buffalo chicken breasts using hummus from Greek Gourmet Market Place in Squirrel Hill. And, when feeling particularly creative, I whipped up a mishmash of apple-fennel pork sausage, and sautéed radishes, mushrooms, and onions! My favorite dish was a simple grilled chicken breast with sweet apple chutney from Tait Farms. I became intrigued and inspired by the new ingredients I was introducing into my diet, such as goat cheese, chutney, and kale chips. For the first time in my adult life, I was actually enjoying cooking, rather than fearing it, and found it was strangely rewarding to be in the kitchen every night instead of at the grocery store counter.

The most difficult aspect of the local diet was socializing. When eating at home, I had total control of what was on my plate and where it came from, but when I decided to venture out into the world, it was a completely different story — hence why I only tried it once during my experiment. Dining out meant that I had to do actual research and study menus beforehand to find a true farmto-table restaurant. It was a completely different dining experience than I had ever experienced before. It involved a much more conscious decision than simply meeting up for a bite to eat on a Friday night. I opted for dinner at Grit & Grace, where I indulged in seared hanger steak with crispy potatoes, paired with an

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Arsenal Cider. I don’t know if it was all of the extra legwork or the especially fresh ingredients, but every bite was divine.

When embarking on a locavore way of life, there is usually an underlying understanding that you will pay more for higher-quality food. Eating locally is an investment of your time, your money, and your life. By the end of my 10-day locavore trial, I realized that it all comes down to respect — respect for food, for the land, and for yourself. I learned that any effort that I can put into eating locally equates to a positive contribution to the local economy and to my body.

”

Tips from the pros:

Perhaps one of the most difficult tasks of a eating a locavore diet is avoiding “greenwashing,” which occurs when a restaurant claims to be utilizing local ingredients in its menu when it actually is not. Chef Greg and Ashlee Andrews of The Supper Club at the Greensburg Train Station provide some tips on how to stay true to your roots while dining out. “It’s going to take a little extra time, but you can find your way into the underground network where everyone knows who supports who. You just need to do you research and ask who, what, where, and when,” says Ashlee.

• Start at the farm. Visit farmers markets and talk to the farmers. Ask when was the last time they sold to a certain restaurant and what their favorite restaurants are.

T h e b e n e f it s o f e a ti n g l o c a l : • Local food has more nutritional value.

Crops lose nutrients as soon as they are harvested, so the quicker produce moves from the field to the plate, the better.

• There is less chance for contamination.

Nowadays, food can travel up to 1,500 miles before reaching shelves. That, combined with handling in the grocery stores, creates a greater opportunity for germs and cross contamination.

• Eating local feeds you and the local economy! It is also a great way to get to know your city and its surrounding farms and markets!

• You develop a real, emotional relationship with your food and the farmers and people who produce it. If you want a specific item, you can call the farmer directly. Or, if there is a problem with your food, you know exactly with whom to speak.

• You will cook more. Eating locally introduces whole foods to your diet and forces you to slow down and be more mindful. Processed foods that are prepackaged for convenience are all but eliminated.

• Read the menu carefully. Many farmto-table restaurants will list sources within the description; however, be cautious of loose descriptions. Just because it says “local chicken” doesn’t necessarily mean it’s local to Western Pennsylvania. Find out specifically which farm it came from.

• Get in the kitchen. If the information is not listed on the menu, ask the chef where ingredients originate. Many farm-to-table chefs will be happy share the secrets of their local menus.

East End Food Co-op, 7516 Meade St., Point Breeze. 412.242.3598. eastendfood.coop.

Garfield Community Farm, Wicklow St., Garfield. garfieldfarm.com. Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com. The Supper Club at the Greensburg Train Station, 101 Ehalt St., Greensburg.

724.691.0536. supperclubgreensburg.com.

Find more healthy lifestyle plans from the Edible Allegheny Team online at edibleallegheny.com.

NOW OPEN! Both the Restaurant and Retail Store!

Randita’s is dedicated to supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting.

GMO FREE 210 W. Main Street, Saxonburg, PA 16056 (724) 822-8677 • RANDITAS.COM Open May 1st!

207 Commercial Avenue, Aspinwall PA 15215

Started in 2005, Fede Pasta has been producing fresh pasta for many restaurants throughout the country.

Come see how the pasta is made in our retail location or stop by our new restaurant to dine.

Banco Business Park 1061 Main Street North Huntingdon, PA 15642

cenacolorestaurant.com 724-515-5983

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1237 Freedom Rd. 724.772.1060

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dining guide Chef Kevin Watson of SAVOY Restaurant presents a salad of baby greens with roasted vegetable strudel, oven-roasted tomatoes, and brûlée of Amish farm goat cheese.

Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable.

–––––– Bridgeville ––––––

Bee’z Bistro & Pub

A family-owned restaurant that’s been in business for more than 20 years, Bee’z Bistro & Pub started out as a small pizza shop and has grown into a full-service restaurant and bar. The “Chef’s Selection Menu” utilizes products sourced from the surrounding area, including a selection of local craft beers served in the Pub. 3249 Washington Pike, Bridgeville. 412.257.9877. beezbistroandpub.com.

Bella Sera

Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg.

Braddock’s Pittsburgh Brasserie

New to Braddock’s Pittsburgh Brasserie in the Renaissance Hotel is Executive Chef Jason Shaffer. His diverse experience has made him the master of many types of cuisine, from burgers to traditional French. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that will define his creations. 107 Sixth St.,

–––––– Cranberry Township ––––––

Restaurant ECHO

Rumfish Grille’s chef-driven menu is focused on serving fresh seafood, and locally sourced and organic items. The restaurant’s open kitchen concept, led by Chef Chet Garland, adds an entertaining element to the dining experience. 1155 Washington Pike, Bridgeville.

Restaurant ECHO’s fresh, seasonal menus are created by Executive Chef and Owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce; locally raised animals; and handcrafted breads, pasta, and sauces.

Enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township.

–––––– Canonsburg ––––––

–––––– Downtown ––––––

Rumfish Grille

Habitat

Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” says Chef Jason Dalling. 510 Market St., Downtown.

Where art meets industry Bar Antonio

In the heart of Pittsburgh, welcoming business

and theater drinks. crowds alike, Andys is the ideal spot to Bar Antonio is all about great food and premium unwind. Enjoy carefully selected snacks, wines, From the Formaggio Pate to the free-range, woodbeers and cocktails, perfectly paired by our chef and oven roasted wings to the Italian sausagesommelier. sliders,InChef Andys a rich setting of pop-art and industrial Domenica has prepared a mouth-watering tapas menu the impact of Andy TheWarhol feature bar of Fairmont Pittsburgh hotel is accents that celebrate andthe Andrew Carnegie, Andys is Pittsburgh’s more information, with an Italian twist! Specialty cocktails, like Wildberry one of premier the most For captivating spots in the city, with please call 412 773 8848 social destination—where art meets industry, and Bellini, and craft beers are the perfect accompaniments. exquisite interior510finishing, classic cocktails, and Market Street, Pittsburgh where you meet the city.

The sleek Euro setting creates an upscale atmosphere an extensive wine list. Chef Jason Dalling pairs ideal for happy hour get-togethers. Located at the corner local cheeses and chocolates with local wines of West McMurray and Morganza Roads, next to Merante for featured flights. 510 Market St., Downtown.

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

Photograph by Cayla Zahoran.

Six Penn KitcheN

Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St.,

3/5/10 4:09:21 PM

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–––––– Downtown ––––––

Sonoma

–––––– Lawrenceville ––––––

SPOON

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around.

Chefs at Sonoma use Penn’s Corner Farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown.

Spoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., East Liberty.

–––––– East Liberty ––––––

–––––– Gibsonia ––––––

Salt of the Earth

A core menu of creative dishes is available throughout each season at Salt of the Earth, but to take full advantage of seasonal ingredients, a rotating cast of menu items also changes weekly. Garfield Community Farms provides the majority of produce, and Chef Chad Townsend sources from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.

The Pines Tavern

This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road,

cure restaurant

This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques.

His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336

Franktuary

To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler St.,

–––––– Greensburg ––––––

BRGR

BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, East Liberty. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. brgrpgh.com.

The Supper Club

As Westmoreland County’s only true farm to table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors. Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

Industry Public House

Named for its vintage, industry-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St.,

–––––– Highland Park ––––––

NOTION RESTAURANT

notion restaurant serves dinner Tuesday through Saturday from 6-10 p.m., and offers a four-course fixed price menu, along with a six- and eight-course Chef’s Tasting Menus. Of his creative and ever-evolving menu, Chef Dave Racicot says, “I feel I have the obligation to use the best and most sustainable ingredients I can find.” 128 South Highland Ave., East Liberty.

412.361.1188. notionrestaurant.com.

E2 E2

E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland

Pastitsio

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St.,

–––––– Irwin ––––––

Tamari

Union Pig and Chicken

Curb any barbecue cravings at Chef Kevin Sousa’s Union Pig and Chicken. Wash down the hearty, homemade goodness with local liquors or a glass of Pittsburgh Seltzer and house syrup. The full food and beverage menus are also available at the upstairs bar, Harvard & Highland. 220 N. Highland Ave., East

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Cenacolo Restaurant

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, customers can enjoy delicious dishes made from scratch at this Italian restaurant. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin.

With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city.

For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village

Wild Purveyors

Every product sold at this specialty food market — from wild edible plants and berries to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The onestop destination offers certified-organic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler St. 412.225.4880. wildpurveyors.com.

–––––– Ligonier ––––––

Café IO

Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon.

Lucca

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields. 317 S. Craig St.,

–––––– Mt Washington ––––––

Out of the Fire Café

sushi fUku

Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family. State Route 31, Suite

Isabela on Grandview

Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing goods from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt.

Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners. It doesn’t get much fresher than that! 120 Oakland Ave.,

–––––– Moon Township ––––––

–––––– North Hills ––––––

–––––– Point Breeze ––––––

SAVORY HILL

With cuisine best described as “New American,” Savory Hill offers a selection of traditional favorites with some twists, along with an ever-changing feature menu. The eclectic bistro is filled with locally sourced selections, prepared creatively by Executive Chef Thomas J. Langan. 988 Brodhead Road, Moon Township.

Willow

Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North

The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Café also partners with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds

–––––– Mt. Lebanon ––––––

–––––– North Side ––––––

–––––– Regent Square ––––––

Coffee Tree Roasters

BREADWORKS

Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are exciting and experimental, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 South Braddock

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality.

The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt.

A Pittsburgh staple, Breadworks delivers bread daily to local restaurants, grocery stores, and specialty markets.

The artisan bread offerings are also sold at the retail location on Pittsburgh’s North Side. At the end of each day, all unsold bread is donated to local shelters and food kitchens. 2110 Brighton Road, North Side. 412.231.7555.

The Café at The Frick

Root 174

–––––– Oakland ––––––

Bistro 19

The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Gibson Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Farms, and Uptown Coffee. 711 Washington Road, Mt. Lebanon.

Legume

Legume sources from a community of growers, presenting a new menu daily, based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214

Square Café

Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave.,

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Exceptional Homemade Food ‘til Midnight

b

he

ar

oT

–––––– Robinson ––––––

ver

Bicycle Cafe

SOUT H SIDE

Just off Robinson Town Centre Exit

Bocktown Beer and Grill 412.788.2333 · bocktown.com

Bocktown prides itself on the use of local vendors for Follow bocktowntapshot on Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca.

Eden

Celebrating its farm-to-table attitude, Eden serves up the perfect dishes for clean, healthy eating. From raw and vegan entreés, to Sunday brunch and juice shots, the BYOB eatery relies on local cooperatives and farms to produce a tempting menu that’s suitable for every lifestyle. 735 Copeland St., Shadyside. 412.802.7070.

PI T TSBURG H

OTB Bicycle Cafe

This cafe’s Managing Partner Marty Maloney says that diners are always asking for local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side.

412.381.3698. North Park Boathouse, 10301 Pearce Mill

–––––– Squirrel Hill ––––––

Mediterra Bakehouse & Cakehouse

Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in-house. 801 Parkway View Drive, Building

Allegro Hearth Bakery

Paris 66

An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside.

Allegro Hearth Bakery mixes only enough dough for the next day. The loaves are baked on a stone hearth, imparting a distinct flavor. Also serving pastries, pies, and cakes, the bakery sources local products from vendors including Turner Dairy, and supplies bread and pastries to more than 35 Pittsburgh businesses. 2034 Murray Ave.,

–––––– Strip District ––––––

–––––– Saxonburg ––––––

Randita’s Organic Vegan Caf & Mobile Food Truck

Soba

Committed to serving delicious, healthy, plant-based foods that are GMO-free and sustainable, Randita’s Organic Vegan Café works with local sources, located minutes from the café, including Frankferd Farms, Five Elements Farm, and Danna’s Natural Foods & Supplements. East End Food Co-op and Whole Foods Market are also favorites. 210 W. Main St., Saxonburg. 724.822.8677.

Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Danielle Cain. Guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside.

–––––– Sewickley ––––––

–––––– South Side ––––––

Salúd Juicery

Ibiza Tapas & Wine Bar

Randita’s Organic Vegan Café

Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818.

Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be share with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson

Bar Marco

The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. The

Cioppino

Supporting local farmers and utilizing the freshest ingredients available are important to Executive Chef Greg Alauzen, who sources lamb from Elysian Farm, produce from Janoski’s Farm and Mathews Farms, chicken from Park Farms, and honeycomb from Bees-R-Us Apiaries.

“We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad

–––––– Shadyside ––––––

Casbah

Casbah is a Pittsburgh restaurant that specializes in Mediterranean-inspired cuisine. Many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.

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Mallorca

Mallorca brings the cuisine and spirit of the Mediterranean to those in search of something out of the ordinary — award-winning wines, eclectic décor, and authentic Spanish and Portuguese regional classics. Where else can you find wild boar osso buco, traditional seafood dishes, or the best paella this side of the Atlantic? Mallorca is like a trip to Spain without the airfare. 2228 E. Carson St., South Side. 412.488.1818.

Gaucho Parrilla Argentina

Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607

This spring dish, prepared by Chef Greg Andrews of The Supper Club, is a combination of house-smoked trout, swiss chard ravioli, wilted spinach, and arugula pesto.

–––––– Strip District –––––– rosemary

Wild Rosemary

Kaya

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District.

Prestogeorge Coffee & Tea

This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-andcafé offers more than 200 gourmet coffees, including organic varieties, a wide variety of loose leaf teas, and specialty foods, from local honey to biscotti. 1719 Penn

Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Rather than a la cart, dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St.

–––––– Washington ––––––

savoy

La Prima Espresso

This Pennsylvania Certified Organic coffee roaster and café strives to be a valuable member of the local and global communities through its green and Fair Trade coffee selection. The wholesale roasting location is now located on the North Side. 205 21st St., Strip District.

Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports Breadworks, La Prima Espresso, and Marty’s Market; and a number of menu items can be made gluten-free. 2623

Angelo’s Restaurant

For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive,

–––––– Upper St. Clair ––––––

Lidia’s Italy Pittsburgh

Lidia’s Italy Pittsburgh offers classical and regional Italian cuisine that embraces the use of fresh, seasonal ingredients.

Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip Photograph by Cayla Zahoran.

The SpringHouse

StonePepper’s Grill

With two locations — in Upper St. Clair and Robinson Township — the locally owned StonePepper’s Grill is a fun, casual, full-service restaurant and bar specializing in brickoven pizzas, burgers, salads, and pastas. 1614 Washington Road, Upper St. Clair. 412.854.4264. 1200 Settlers Ridge

The SpringHouse has happy cows. Not the ones from the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.

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East End Food Co-op 7516 Meade Street Pittsburgh, PA 15208 (412) 242-3598 Daily Hours: 8 AM - 9 PM www.eastendfood.coop

open to everyone, every day

The Secret of Yoga Sutra National Lecture & Book Tour with Pandit Rajmani Tigunait, PhD Spiritual Head, Himalayan Institute June 20th Carnegie Mellon University Rangos Hall - 6pm

300 Beverly Road | Pittsburgh, PA 15216 | 412.344.7434

Create a six-course ethnic dinner in a three hour class

Early registration suggested as most classes are sell-outs!

Cajun, Chinese, Dim Sum, French, French baking, German, Greek, Gluten Free classes, Mexican, Moroccan, Polish Favorites, Tapas & Paella, Thai & Vietnamese E N J OY A ‘ H A ND S ON’ E X P E RI E N CE AT

CHOP, WOK & TALK!

See www.chopwoktalk.com for pricing, schedules & menus.

PARTICIPATE IN OUR MOST POPULAR EXPERIENCES!

Date Night Dining and Private Parties with your Friends

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EDIBLE ALLEGHENY Directory

Nature’s Table

Find the region’s best HARVEST offerings BREWERIES BOCKTOWN BEER & GRILL

It’s the “Place to Beer,” offering 16 craft taps and food until midnight.

609 Chauvet Drive, Robinson.

412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.

Church Brew Works

Voted a top-10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.

EAST END BREWING COMPANY Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year round and seasonal beers. 147 Julius St., Larimer. 412.537.2337. eastendbrewing.com.

Erie Brewing Company

Farmers’ Market Cooperative of East Liberty

334 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.

Janoski’s Farm and Greenhouse

1714 State Route 30, Clinton.

724.899.3438. janoskis.com.

Mish Farms Meat Market 80 Oak Road, Gibsonia.

724.449.6328. mishfarms.com.

Pittsburgh Produce Terminal, Smallman and 17th streets, Strip District. 412.281.4505. pittsburghpublicmarket.org.

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

Penn Brewery

Pittsburgh’s oldest and largest brewery, housed in the mid 19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400. pennbrew.com.

Farms Allegheny County Beccari’s Farm Market

Blackberry Meadows Farm

7115 Ridge Road, Natrona Heights.

724.226.3939. blackberrymeadows.com

Christoff Green Houses 41 Prestley Road, Bridgeville.

412.221.9275.

Churchview Farm

Churchview Avenue Exit, Baldwin.

412.496.5623. churchviewfarmpgh.com.

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285 Richard Road, Wexford.

724.935.2131.

Hofbrauhaus Pittsburgh

1520 Bower Hill Road, Bridgeville. 412.221.5525.

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Eichner’s Farm Market & Greenhouses

One Woman Farm

Bedner Farm Market

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4140 Sandy Hill Road. Gibsonia.

724.444.6594. dillnerfamilyfarm.com.

Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie.

814.459.7741. eriebrewingco.com.

5095 Thoms Run Road, Oakdale.

412.221.8768. beccaris.com.

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Dillner Family Farm

5857 Valencia Road, Gibsonia.

412.913.7709. onewomanfarm.com.

Pittsburgh Public Market In The Strip

Reilly’s Summer Seat Farm 1120 Roosevelt Road, North Hills. 412.364.8270. reillyssummerseatfarm.com.

Shenot Farm Market

3754 Wexford Run Road, Wexford.

724.935.2542. shenotfarm.com.

Soergel Orchards Farm Market & Garden

2573 Brandt School Road, Wexford.

724.935.1743. soergels.com.

Armstrong County Collier Hill Farm

398 State Route 1034, Templeton.

724.545.1339.

Creekside Mushrooms

One Moonlight Drive, Worthington.

724.297.5491.

Five Elements Farm

405 Hogg Road, Worthington.

724.575.0317. fiveelementsfarm.com.

Golden Harvest Farm

1633 Markle Road, Leechburg.

724.337.3023.

Pounds Turkey Farm

4200 Melwood Road, Leechburg.

724.845.7661. poundsturkeyfarm.com.

Beaver County Kretschmann Organic Farm 257 Zeigler Road, Rochester.

724.452.7189. kretschmannfarm.com.

Marburger Dairy

1506 Mars Evans City Road, Evans City. 724.538.4800. marburgerdairy.com.

Butler County Brenckle’s Farm Markets

3814 Mt. Troy Road, Reserve Twp. 412.821.2566. 543 Evans City Road, Butler. 724.482.4990. brenckles.com.

Cider House Farm Market

465 Perry Hwy., Route 19, Harmony.

724.504.6162.

Freedom Farms

795 Pittsburgh Road, Butler.

724.586.5551. freedomfarmspa.com.

Harvest Valley Farm, Farm Market, & Bakery

125 Ida Lane, Valencia. 724.443.5869.

6003 Cunninghamn Road, Gibsonia.

724.898.3276. harvestvalleyfarms.com.

Harvest View Farm and Market 143 Eagle Mill Road, Butler.

724.282.8038. harvestviewfarm.com.

Heilman’s Hogwash Farm

162 Elliott Road, Sarver. 724.353.1411.

Jarosinski Farms

150 Jarosinski Lane, Sarver.

412.398.9813.

Prospect Meadow Farm

136 N. Franklin St., Prospect. 724.290.5484.

Silver Wheel Farm

141 Porter Road, Harrisville.

724.735.4054. silverwheelfarm.net.

Cambria County Blue Goose Farm

2965 Blue Goose Road, Nicktown.

814.948.7188. bluegoosefarmnicktown.com.

Clarion County Clarion River Organics

824 Whitmer Road, Sligo. 814.603.1022. clarionriverorganics.com.

Leatherwood Stock Farm 215 Angus Lane, New Bethlehem.

814.275.1400.

Schmucker Family Farm

Wooden Nickel Buffalo Farm 5970 Koman Road, Edinboro.

814.734.2833. woodennickelbuffalo.com.

Fayette County Laurel Mall & Flea Market 1952 University Drive, Connellsville. 724.626.0160.

Forest County Edible Earth Farm

U.S. 62, Tionesta. 814.303.9663. edibleearthfarm.com.

Pleasant Valley Farms

4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com.

Greene County Elysian Fields Farm

844 Craynes Run Road, Waynesburg.

724.852.1076. purebredlamb.com.

Lawrence County Burns Angus Farm

101 Orchard Road, New Wilmington.

724.946.3125. burnsangus.com.

Dawson’s Orchards

122 Petersburg Road, Enon Valley.

800.328.2775. dawsonsorchards.com.

Green Circle Farm

New Castle. 412.427.7549.

Pasture Maid Creamery

571 Cow Path Lane, New Castle.

724.944.7894.

Stramba Farm

2331 Chewton Wurtemburg Road, Wampum. 724.752.4146. strambafarmalpacas.com.

Mercer County Lengel Brothers Farm & Market 1346 Mercer Grove City Road, Mercer. 724.748.4932.

Three Sisters Farm

134 Obitz Road, Sandy Lake.

724.376.2797. bioshelter.com.

Ridgway-Elk County Ridgway-Elk County Heritage Farm

For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

Somerset County Lambert Mountain Acres Inc. 3060 Lambert Mountain Road, Cairnbrook. 814.754.8271.

Crawford County Fresh From the Vines

Washington County Bedillion Honey Farm

Erie County Hunter Farms Organic Market

Bedner’s Farm & Greenhouse

7269 Sterrettania Road, Fairview.

814.840.4370. hunterfarmsorganic.com.

A RAINBOW OF FLAVORS

28235 Lake City Road, Ridgway.

814.772.0210. burnsheritagefarm.com.

6983 Route 58, Emlenton.

18374 State Hwy. 98, Meadville.

814.282.0826. freshfromthevines.com.

412-441-7258

1179 Burgettstown Road, Hickory.

724.747.4645. bedillionhoneyfarm.com.

315 Coleman Road, McDonald.

724.926.2541. bednersgreenhouse.com.

Cherry Valley Organics 518 Joffre-Cherry Valley Road, Burgettstown. 724.947.2970. cherryvalleyorganics.com.

A culinary adventure in the beautiful Laurel Highlands awaits Make your reservation today • 724.259.8887 • outofthefirecafe.com e d i b l e a l l e g h e n y. c o m

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Destiny Hill Farm

1069 S. Main St., Washington. destinyhill.com.

Emerald Valley Artisans

166 Fava Farm Road, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.

Manchester Farms

52 Manchester Lane, Avella. 203.585.3193. manchester-farms.com.

Matthews Family Farm

116 Matthews Road, Eighty Four. 724.239.2118. matthewsfamilyfarm.com.

GIANT EAGLE Market District

Triple B Farms

Marty’s Market

1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.

Vistamont Farms

1014 Daniels Run Road, Scenery Hill. 724.884.5387. vistamontfarms.com.

Volkar Farm Market

3132 National Pike, Richeyville. 724.632.5877.

Westmoreland County Freedom Farms Cafe & Carry-out 4323 Shearsburg Road, New Kensington. freedomfarmspa.com.

Friendship Farms

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GLuten Free Zone

528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.

Weatherbury Farm

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Fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.

823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.

412.914.8013 1155 Washington Pike Bridgeville, PA 15017

East End Food Co-op

Simmons Farm

Trax Farms

www.RumfishPGH.com Follow us @RumfishPGH

Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette.

724.523.6577. delallo.com.

25 Pine Run Road, Amity. 202.213.5237. pleasantvalleyorganicfarm.com.

1531 Route 136, Washington. 724.228.3339. springhousemarket.com.

Sushi Bar coming soon

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE

PLeasant Valley Organic Farm

The SpringHouse

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1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.

The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty.

412.242.3598. eastendfood.coop

170 Simmons Road, McMurray. 724.941.1490.

2816 Washington Road, Route 19 Market, McMurray.

724.941.7540. simmonsfarm.com

For the freshest seafood and locally sourced produce...

Schramm Farms & Orchards

147 Friendship Farm Road, Latrobe. 724.423.1545. friendshipfarms.com.

Jamison Farm

171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.

A community-minded specialty food market and café that celebrates Pittsburgh’s rich cultural and agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

MERANTE BROTHERS MARKET

Merante Brothers Market is all about handmade, specialty Italian: from Uncle Sal’s famous, handcrafted sausages, to the many varieties of imported olive oils, tomatoes, and pastas. The market is also committed to serving quality foods, such as Boar’s Head products, gluten-free options, and locally sourced meats and produce. 604 W. McMurray Road, Canonsburg. 724.743.5900. merantebrothersmarket.com.

Nature’s Way Market

Natural grocery store, featuring certified organic food, gluten-free products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

Penn’s Corner Farm Alliance

Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.

Quality Gardens

Lone Maple Farms

259 Lone Maple Drive, New Alexandria, 724.668.7358.

Large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.

Morris Organic Farm

Sunny Bridge Natural Foods

110 Slebodnik Road, Irwin. 724.446.3521. morrisorganic.com.

Pounds’ Turkey Farm & Market

4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.

Sand Hill Berries Farm

304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

Sarver’s Hill Organic Farm

438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org.

Offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray.

724.942.5800. sunnybridgenaturalfoods.com.

Whole Foods Market

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty.

412.441.7960. 10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

RESTAURANTS Altius Modern Bistro

Opening spring 2014 is this new restaurant venture from the team behind Mt. Lebanon’s Bistro 19. 1230 Grandview Ave., Mt. Washington.

724.831.6276.

Andrew’s Steakhouse

A contemporary steak and fresh seafood restaurant that offers an exclusive wine list. 777 Casino Drive, North Shore.

412.231.7777. theriverscasino.com.

Robert Morris University

A 5,000-student university offering 60 undergraduate degree programs and 20 graduate degree programs, located approximately 20 minutes from Downtown Pittsburgh. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.

Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.

THE LIVERMORE

DJ’S BUTCHER BLOCK

From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, nonalcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty.

412.361.0600.

McCormick & Schmick’s Seafood Restaurant

The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

Osteria 2350

A casual Italian eating establishment, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. cioppinogroup.com.

Up Modern Italian

Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge. 5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.

walnut GrIll

Enjoy fresh, upscale casual dining, fit for the entire family at three locations.

Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford.

724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951.

1595 Washington Pike, Bridgeville.

412.564.5746. eatwalnut.com.

Schools Chatham University

A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to women only, and co-ed graduate programs.

1 Woodland Road, Shadyside.

412.365.1100. chatham.edu.

Fresh from our real working dairy farm in 84, PA…

“Spring Has Sprung” Food & Fun

specialty BURGH BITS AND BITES

A food tasting adventure and historic walking tour of Pittsburgh neighborhoods. Taste delicious ethnic specialties while on the tour. Come hungry! Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville.

888.718.4253. burghfoodtour.com.

THE GREEK GOURMET

Dairy Farm • Country Store • Farm-Fresh Eats Bakery • Old-fashioned Fun

DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices. Also offering local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield.

412.621.3100. djsbutcherblock.com.

Edible Arrangements

Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty.

412.441.2270. ediblearrangements.com.

Espresso A Mano

An espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere.

3623 Butler St., Lawrenceville.

412.918.1864. espressoamano.com.

Family Organics

Join us on the farm for…

Palm Sunday Feast: April 13 Noon-8 pm

Easter Egg Hunt: April 12 10, 12, 2pm

Hickory Smoked Ham Pick Up for Easter Call to order your Easter Goodies today.

The Bev & Sam Minor Family

1531 Rt 136, Washington, PA 15301 • 724.228.3339 Mon.-Sat. 9am to 7pm & Sun. Noon to 7pm

www.springhousemarket.com

SAVE THE DATE

Family Organics is a comprehensive natural and organic shop providing Wildtree and Miessence products and services. Natural and organic foods, cosmetics, hair care, body care and home care. Schedule a freezer meal workshop or in-home tasting today. facebook.com/shopfamilyorganics.

FEDE PASTA

Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country.

1061 Main St., Irwin. 724.689.2176. fedepasta.com.

July 26, 2014 • Point State Park

FRESH FROM THE FARM JUICES

Newly opened, this juicery sources local, certified naturally grown, and organic produce to create raw, coldpressed, one-of-a-kind juices. 1330 Bingham St., South Side. 212.772.0178. freshfarmjuices.com.

GIOVANNI’S CHOCOLATES

Giovanni’s Chocolates was founded on the simplicity of owner Fethi Turan’s love for chocolate. All chocolate and truffles are made by hand in small batches, right in the store. 3049 W. Liberty Ave., Dormont. 412.344.6622.

Chop, wok, and Talk!

Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com. e d i b l e a l l e g h e n y. c o m

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GRYPHON’S TEA

Specializing in organic, sustainable, and fair trade sources, these hand-bagged and custom-blended batches are available to provide customers with the perfect cup of tea. 4127 Butler St., Lawrenceville.

412.877.4223. gryphons-tea.myshopify.com.

PUREDENT

HARDIN ACUPUNCTURE

Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines.

5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.

A Fair Trade retailer of artisan-crafted home décor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh.tenthousandvillages.com.

HILLMON APPLIANCE

SPLASH KITCHEN BATH Home

Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. 780 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.

Intellectual Nutrition

Loom Exquisite Textiles

Turner Dairy

This news radio station is committed to serving its audience with factual, timely news and information, run with a focus on its audience for story suggestions, news tips, and programming critiques. 650 Smithfield St., Downtown. 412.562.5960. kqv.com.

Merante Gifts

Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370. merante-gifts.com.

Olive and Marlowe

This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of flavored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com.

THE OLIVE TAP

SIGN UP FOR 2014 NOW!

Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.

Pittsburgh Parks Conservancy

Fresh From the Farm, Direct to You kretschmannfarm.com

CSA subscriptions conveniently delivered to YOUR neighborhood!

Certified Organic Vegetables and Fruits for over 40 Years

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From faucets and fixtures to tiles and tops, full custom cabinetry and hardware, SPLASH offers a comprehensive collection of necessities for kitchen, bath, bar, and home. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville, 724.733.2600. exploresplash.com.

Standing Chimney

KQV RADIO

WIDEST VARIETY, CONVENIENTLY DELIVERED TO YOUR NEIGHBORHOOD

Ten Thousand Villages

Lisa Silberg is a talented personal chef offering specialized food services in the Greater Pittsburgh area. Intellectual Nutrition is a consultation and catering business offering nutritionally balanced meals and cooking classes for groups and individual clients.

412.841.4185. intellectualnutrition.net.

LOOM Exquisite Textiles provides exquisite textiles for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.

PITTSBURGH’S #1 CSA FOR 20 YEARS!

A mercury-free, mercury-safe, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside.

412.631.8947. puredent.net.

Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $60 million toward park improvements and have recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.

Phipps Conservatory and Botanical Gardens

Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions, bringing fresh perspectives and artists into its historic glasshouse environment, and advocating for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org.

A store, a gallery, and a destination, located on a farm dating back to the mid-1880s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 800.892.1039. turnerdairy.net.

Una Biologicals

Una Biologicals products are made from the highest quality organic ingredients, without harsh chemicals, petroleum, or artificial fragrances. The company believes that your body and your beauty deserve the best that nature offers. unabiologicals.com.

UNIVERSITY CLUB

From its noteworthy architecture to its distinctive menu offerings, the University Club suggests style and elegance at every turn for banquets, weddings, and conferences. 123 University Place, Oakland.

412.648.8213. uc.pitt.edu.

Waynesburg 11th Annual Sheep & Fiber Fest

Enjoy a fun-filled day at the Greene County Fairgrounds, May 17-18, exploring the many facets of natural fiber production and use. Visit with a variety of sheep breeds and learn about their unique traits and uses. Juried craft and fiber art supply vendors will display a wide variety of items made from natural fibers and assorted finished crafts related to the fiber field. 724.627.8119. sheepandfiber.com.

TRAVEL Fairmont Pittsburgh

Located in the heart of Pittsburgh’s business, cultural, and retail hub, and offering superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.

Fallingwater

America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

FOXLEY FARM

An exceptional 60-acre estate located in the middle of fox hunting country in the Laurel Highlands. 118 Foxley Lane, Ligonier. 724.238.3916. ligonierfoxleyfarm.com.

Greene County TourisM

The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. greenecountytourism.org.

Ligonier Country INN

Innkeepers Maggie and PJ Nied have created a relaxed atmosphere, welcoming visitors as old friends. Located in the Laurel Mountains, this B&B is the perfect place for putters, punters, skiers, casting enthusiasts, and even, couch potatoes. 1376 US Route 30 East, Laughlintown.

724.238.3651. ligoniercountryinn.com.

Oglebay Resort & Conference Center

Prime business meeting and vacation spot, featuring golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebayresort.com.

OMNI WILLIAM PENN HOTEL

History defines elegance in this classic, Downtown Pittsburgh hotel. Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown.

412.281.7100. omnihotels.com.

Wellness Bikram Yoga Pittsburgh

Wines & Spirits Arsenal Cider House & Wine Cellar

Christian W. Klay Winery

Award-winning wines and a restored 1880s barn, suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.

DreadNought Wines

From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is a oenophile’s fantasy.

2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.com.

ENGINE HOUSE WINERY

This beautifully renovated firehouse houses a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.

Gervasi Vineyard

Providing the total vineyard experience, featuring a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio.

330.497.1000. gervasivineyard.com.

Fully affiliated and certified by Bikram’s Yoga College of India and dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District.

412.513.5000. bypgh.com.

Glades Pike Winery

The Breathe Project

A variety of wines from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant.

724.547.6500. greendancewinery.com.

A coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.

Himalayan Institute

A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon.

412.344.7434. hipyoga.org.

Janet McKee, Holistic Health Counselor

Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.

PITTSBURGH CENTER FOR Complementary HEALTH and HEALING

This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy.

1124 South Braddock Ave., Suite B, Regent Square.

412.242.4220. pghhealthandhealing.com.

South Hills Power Yoga

Offering both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont.

412.207.9535. 4145 Washington Road, McMurray.

724.260.0011. southhillspoweryoga.com.

UPMC MyHealth

MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.

ALL NATURAL BEEF

High quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.260.6968. arsenalciderhouse.com.

Twenty-plus varieties of award-winning wines.

2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.

Greendance Winery

Whole, Halves USDA Inspected

PRODUCING QUALITY BEEF THROUGH SUSTAINABLE AGRICULTURE Our hay and pasture is certified organic. We are a member of the PA Association for Sustainable Agriculture (PASA).

Pleasant Valley Organic Farm www.pleasantvalleyorganicfarm.com

202-213-5237 | srce5@aol.com

J&D Cellars

Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.

La Casa Narcisi Winery

Sample dozens of wines, enjoy dinner at La Vité Ristorante, or host your next banquet event.

4578 Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.

Looking for healing that goes beyond the masking of symptoms?

PA Wine & Spirits

Shopping at finewineandgoodspirits.com is fast and convenient. The Pennsylvania Liquor Control Board is the largest purchaser of wine and liquor in the United States, offering a truly wide selection and unique discounts. finewineandgoodspirits.com.

Pittsburgh Winery

Pittsburgh Winery uses a traditional, minimalist approach to winemaking. Each season varies, but the primary focus is premium California grapes sourced from Sonoma, Napa, Lodi, and Suisun Valley. 2815 Penn Ave., Strip District.

412.566.1000. pittsburghwinery.com.

Volant Mill Winery

Offering wines crafted from the fruits of Western Pennsylvania. 1229 Main St., Volant.

724.533.2500. 1714 State Route 30, Clinton.

724.899.3438. 1891 B, Leesburg Grove City Road, Mercer. 724.748.4171. volantmillwinery.com.

Acupuncture can help you with: Anxiety • Depression, Migraines • Fertility Chronic Pain • Asthma • Allergies Insomnia • Arthritis and much more.

Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com e d i b l e a l l e g h e n y. c o m

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Last Bite

Clove Cache

By LIZ PETONIAK | Photograph by Michael Fornataro | Styling by SAMANTHA CASALE

M

inced garlic, sizzling in a skillet, maintains its place as the most comforting smell from my childhood.

As a picky eater, I loved it in the minimalistic pasta sauce of butter, lemon, and freshly ground salt and pepper that my mother made especially for me on days where it was the only food I craved. Best of all, my relationship with garlic continues to expand. Dining out at local restaurants, I recently discovered new ways to relish the versatile ingredient through the delicate, muted flavor of garlic poached in oil, and through the sweet taste of black garlic, which is garlic caramelized over low, consistent heat for several weeks.

Today, I appreciate garlic for its transformative qualities. And, as a rule, I always double the amount called for in recipes. I peel it by rubbing the bulbs in my time-saving silicon rolling tube, and then grate it for salad dressings, rub it on steaks, roast it in the oven, and smash it to spread on bread. Each preparation yields a distinctive flavor, all so undeniably delectable that I can’t play favorites. Tom Brenckle, owner of Brenckle’s Organic Farm and Greenhouse, has a definitive choice: “My favorite way of eating garlic is raw, and then chasing it with tomato.” Daring, and delicious! Check out his tips for cooking with and cultivating your own garlic.

Brenckle’s Organic Farm and Greenhouse, 768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com.

Plant separated garlic cloves in loose, welldrained soil, six inches apart, and one-and-ahalf to two inches deep.

Brenckle plants his garlic in mid-October and harvests it around the fourth of July.

Green or “spring” garlic is an immature form of the garlic most typically used in everyday cooking.

It makes for a good swap with members of the onion family, and its mildly nutty flavor brings something new to the table. The entire plant is edible, including the “scapes” or stems. Brenckle likes to eat them raw, in salads, and in stir-fries.

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Consider planting garlic, not just to eat, but also because it wards off insects, including mosquitoes, in the garden.

Want garlic with a spicier kick? Try Spanish varieties, characterized by pink and purple bulbs.

To rid your hands of garlic’s strong scent, Brenckle recommends rubbing them on stainless steel.

Freshly harvested garlic needs to be washed and dried. By keeping garlic away from sunlight and moisture, in a place with ample air circulation, it can keep for months.