Edible Allegheny: April/May 2015

edible

Allegheny April/May 2015

Member of Edible Communities

Celebrating Local Food & Healthy Lifestyles

Number 43

Floral-Infused Cocktails

+

Upgraded Kids Menu Classics

Celebrate Healthy Pet Day on May 9

Paw through the details, page 38

PIZZA PARTY! OUR FAVORITE PIES

Q HOW TO make THEM at HOME

• contents •

april/may 2015

Sip floral cocktails from Bistro 19, Kaya, and Tender Bar + Kitchen.

departments 4 EDITOR’S LETTER

26 PERFECT POURS

This season, feel inspired to start fresh in your kitchen!

Beautiful blooms are gracing our gardens and making their way into our favorite cocktails.

Sip on these floral fusions this spring.

6 CALENDAR

Celebrate spring with outdoor concerts, Easter events, and Mother’s Day specials.

8 FIRST COURSE

Pittsburgh’s culinary champions are earning accolades across the board! Hear their success stories and check out new, awardworthy bites.

18 EDIBLE EVENTS

The cold weather left on a decadent note, offering wine dinners and dessert spreads for all. We share the sweet details in this roundup of events.

22 THREE INGREDIENT FIX

Pick a cauliflower. Then, add cayenne pepper and Parmesan cheese for a layered combination that can fit in with any dish.

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

50 DIRECTORY

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

56 LAST BITE

In shades of green or striking white, asparagus serves as a refreshing side dish for your next big meal.

features 30 Pizza Rules

Take a slice of inspiration from four local pizza makers who give us all a reason to party.

36 upgraded classics

The standard kids menus of our youth have advanced to feature more sophisticated, grown-up flavors. Meet the three local chefs who are paving the way!

Photograph by Michael Fornataro

38 Heal Thy Life

We treat our pets like family members every day, and dinner time should be no exception.

Healthy Pet Products shows us the best foods for our fourlegged friends.

40 2015 CSA Guide

The Pennsylvania Association for Sustainable Agriculture presents the complete list of Community Supported Agriculture (CSA) programs in our region. Find one in your neighborhood, today!

edibleallegheny.com • edible Allegheny

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ENJOY OUR BUCCELATTO & SWEET EGG BREADS For Easter!

AVAILABLE SATURDAY, APRIL 4TH

& TREAT YOUR MOM TO OUR CHOCOLATE BABKA For Mother’s Day

Celebrating Local Food, Farms & Cuisine, Season by Season

AVAILABLE SUNDAY, MAY 10TH

APRIL/MAY 2015 Publisher

Jack Tumpson WE A s k e d o u r s ta f f :

editor in chief

Christine McMahon Tumpson “My new favorite combo is arugula, prosciutto, truffle oil, and cheese!”

What’s your favorite pizza topping?

Executive Editor

Andrea Bosco

SENIOR Editor

Rachel Jones

ASSOCIATE EDITOR

Liz Petoniak

“Tons of cheese and shaved truffles!”

Contributing writer

Colleen Ferguson

Creative director

Jason Solak

2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6:30am-6pm Sat. 6:30am-4pm • Sun. 8am-1:30pm

“Banana peppers.”

ASSISTANT ART DIRECTOR

Jordan Harriger

Graphic Designer & PHOTO STYLIST

Samantha Casale

STAFF PHOTOGRAPHER

Michael Fortnataro

contributing Photographers

Lindsay Dill, Catherine Palladino, Ben Petchel, Allie Wynands

“Black olives!”

“BACON!”

Account ExecutiveS

Cameron Hassanzadeh, Meghan Milligan, Jaime Mullen, Joan Schmitt “Ham and pineapple is pretty great. The best thing about pizza is that you can put pretty much anything on it.”

Business Manager

Aaron Crittenden

Regional Tap Takeovers Pittsburgh Craft Beer Week April 17 – April 26

American Craft Beer Week May 11 – May 17

“Extra cheese, mushrooms, and banana peppers!”

Advertising production manager

Alexandra Meier

Director of Digital Media

Lauren Wells

art intern

Michelle Rowekamp

“Fennel sausage and goat cheese. It makes for a delicious combo!”

editorial interns

Ali Collaros, Anna Galanis, Katie Piscopio, Erin Powell Sales interns

Darrelyn Leebov, Alex Heitzenrater photo Intern

Ashley McLaughlin Robinson

Across from Target 412-788-2333 @BT_Robinson

Monaca

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

@bocktown on Twitter · bocktown.com

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edible Allegheny • APRIL-MAY 2015

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 2015 Whirl Publishing, Inc. Photograph by Michael Fornataro

Make a Run for Healthy Eating

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

Whether you are training for the marathon, or just trying to fuel your body properly, here are some tips to get the most out of your diet.

Did you know calories are actually a measurement of energy? Our bodies use calories from the food we eat to complete normal tasks like breathing and walking. But they are also used, or burned, when we exercise. However, different foods of the same calorie level can provide different nutrients.

For example, two slices of bread might both contain an equal amount of calories, but a slice of 100 percent whole-grain bread contains more protein, fiber, vitamins, and minerals than a slice of processed white bread. Eating a whole piece of fruit provides more fiber than drinking a small glass of juice for the same amount of calories.

Here are some simple substitutions you can make to get the most nutrition from the food you consume: • Choose smoothies instead of juices. A smoothie is typically made with whole fruits and vegetables, which include the fiber and nutrient-rich skins and pulp.

• For dessert, opt for a 100 percent fruit sorbet instead of ice cream.

• Snack on raw vegetables instead of chips or pretzels.

• Carry a homemade trail mix of nuts and raisins, instead of buying snack bars that can be high in sugar, fat, or sodium.

• Drink sports drinks only if you are sweating excessively or exercising for more than one hour; otherwise, water is enough to keep you hydrated.

• Focus on lean protein sources, like white meat chicken, turkey, or fish, instead of high fat cuts of meat.

(UPMC Health Plan is the title sponsor for the UPMC Health Plan Pittsburgh Half Marathon, to be held on May 3, 2015.)

These simple swaps can help you fuel your body with extra nutrition for any adventures you plan this spring and summer!

• EDITOR’S LETTER •

USDA local, fresh-cut

beef • pork • lamb • poultry

Open every Saturday 5 A.M. -12 NOON

New Beginnings We can all agree that spring stimulates our souls with cheerful vibes and a fresh start for many things. The season exudes feelings of happiness and renewal, and urges us to get outside and shake off the winter blues (especially after the season we just experienced!). These are the months where we prep our gardens for a stifling summer and watch crocuses — not to mention grape hyacinths, tulips, and daffodils — emerge from the soil for a short-lived, fragrant show.

Also fragrant are our seasonal baked goods that give off aromas reminiscent of childhood memories. Each year, on Good Friday, my mom and I bake Italian Easter bread. The all-day tradition involves our 100-year-old family recipe, and a series of rising and fasting. This issue’s calendar, pages 6-7, is packed with Easter-themed events for the whole family, including Trax Farms’ Breakfast with the Bunny.

for pre-orders and walk-in customers

The farm also weighs in on one of the season’s stars, asparagus. Tips on growing the slender spears are featured as our Last Bite, page 56. As fresh and floral are two of spring’s best attributes, we decided to explore the mixology of floral-infused cocktails. See the blooming beauties, page 26.

Mon-Fri Farm: 724-898-2316 Saturday Stand: 412-661-1875

One word: Pizza! We tossed around recipes and ingredients with four local chefs and learned how to recreate the artisan pies in our own kitchens. Eat it up on page 30. Three Pittsburgh kitchen masterminds have revamped the words “kids menu” to satisfy adult-like palates and encourage healthier lifestyles. Six Penn Kitchen Executive Chef Cory Hughes simply replaces the idea of, dare I say, “chicken fingers” with grilled Gerber’s Amish Farms’ chicken breast. Get the diningout details on page 36. Don’t forget about Fido! Toni Shelaske, owner of Healthy Pet Products, weighs in on feeding our pets the very best, page 38.

@ 344 N. Sheridan Ave - inside the East Liberty Farmers' Market

CALL FOR SPRING HOLIDAY LAMB & HAMS

HAPPY SPRING!

Andrea Bosco, Executive Editor

Food ‘Grams

Spring has arrived! Here at Edible Allegheny, the new season has sparked a culinary revival — not only in our own kitchens, but in local eateries, too. Bright, light, and flavorful is the theme of our latest foodie adventures. Bite into our staff’s recent snaps, right here.

By Lauren Wells

Now Open in Mt. Lebanon!

Digital Media Director Lauren Wells had a berry good time color coordinating her locally grown, midafternoon snack.

Associate Editor Liz Petoniak enjoyed Mardi Gras-inspired fare, like this deconstructed pear cobbler, at Tender Bar + Kitchen.

Executive Editor Andrea Bosco savored the simplicity of La Gourmandine Bakery’s delicate breakfast desserts.

Staff Photographer Michael Fornataro saw the light in Six Penn Executive Chef Cory Hughes’ healthy kids meal creations. + Read more on page 36!

Connect with us! @edibleAllegheny /edibleallegheny /edibleallegheny

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edible Allegheny • APR IL-MAY 2015

On the cover: Margherita Pizza from Mezzo. photograph by michael fornataro.

WEDNESDAY, APRIL 1 Farm Tour season begins, The SpringHouse, Eighty Four, 724.228.3339 WEDNESDAY, April 1 Saturday Concert Series, Bocktown Beer and Grill, Monaca, 724.728.7200 WEDNESDAY, April 1-30 31 Days of Compassion, Animal Friends, North Hills, 412.847.7000 THURSDAY, April 2 Weeknight Cooking X Four New Dinners, Rania’s Catering, Mt. Lebanon, 412.531.2222 THURSDAY, April 2, 9, 16, 23, 30 Fried Chicken Nights!, Kaya, Strip District, 412.261.6565 friday, April 3-4 Breakfast with The Bunny, Trax Farms, Finleyville, 412.835.3246 friday, April 3-4 Egg Hunts with The Bunny, Trax Farms, Finleyville, 412.835.3246 SATURDAY, April 4 Breakfast with the Bunnies, Animal Friends, North Hills, 412.847.7000 SATURDAY, April 4 Super Science Series: Annual Egg-cellent Egg Hunt, Carnegie Museum of Natural History, Oakland, 412.622.3131 SATURDAY, April 4 Soup & Wine, Christian W. Klay Winery, Chalk Hill, 724.439.3424 SATURDAY, April 4-11 Passover SUNDAY, April 5 Easter SUNDAY, April 5 Easter Brunch, National Aviary, North Side, 412.323.7235

APRIL 2015 THURSDAY, April 9 Wine Tasting for All the Apps with Dreadnought Wines and Palate Partners, Rania’s Catering, Mt. Lebanon, 412.531.2222 FRIDAY, April 10 2015 Brewer’s Ball, Wyndham Grand Pittsburgh Downtown, Downtown, 412.321.4422 SATURDAY, April 11 Super Science Series: Earth Day & Spring Soil Spectacular, Carnegie Museum of Natural History, Oakland, 412.622.3131

For all of the details, turn to page 9.

WEDNESDAY, April 22 Hands on Desserts with Stuart — Think Spring!, Rania’s Catering, Mt. Lebanon, 412.531.2222

Sunday, April 12 Orthodox Easter

FRIDAY, April 24 The Leadership Breakfast, Word of Life Ministries Dining Hall, Greensburg, 724.850.6874

monday, April 13 “Obscure Wines of Northeastern Italy” Wine Dinner, Girasole, Shadyside, 412.682.2130 monday, April 13 On the Eleventh Benefit Dinner Series, Eleven, Strip District, 412.201.5656 TUESDAY, April 14 A May Day Floral Explosion! with Mt. Lebanon Floral, Rania’s Catering, Mt. Lebanon, 412.531.2222 SATURDAY, April 18 Hops for Hearth, Bigelow Conference & Event Center, Oakland, 412.366.9801 SATURDAY, April 18 Moonlite Mixology: Bourbon & Rye, Moonlite Cafe, Brookline, 412.531.2811

SUNDAY, April 26 Spring Ham & Turkey Dinner, The SpringHouse, Eighty Four, 724.228.3339 MONDAY, April 27 Guest Chef Dinner, Girasole, Shadyside, 412.682.2130 TUESDAY, April 28 Dinner with Chef Aaron Hoover — Spring Fling Dinner Party, Rania’s Catering, Mt. Lebanon, 412.531.2222 THURSDAY, April 30 An Evening of Birthday Cheer, Children’s Museum of Pittsburgh, North Side, 412.720.9737

SATURDAY, April 18 4th Annual Spring Thaw, Glades Pike Winery, Somerset, 814.445.3753 SATURDAY, April 18, 19 Easter Egg Hunt, Schramm Farms & Orchard, Jeannette, 724.744.7320 SUNDAY, April 19 Sweet Sunday, Rodef Shalom Congregation, Shadyside, 412.421.8919

WEDNESDAY, April 8 Couldn’t Be Any Easier Than This Cooking Class, Rania’s Catering, Mt. Lebanon, 412.531.2222

MONDAY, April 20 Guest Chef Dinner, Girasole, Shadyside, 412.682.2130

THURSDAY, April 9 Hothouse Happy Hour, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

MONDAY, April 20 A Class for the Carnivores!, Rania’s Catering, Mt. Lebanon, 412.531.2222

edible Allegheny • APR IL-MAY 2015

WEDNESDAY, April 22 Pittsburgh Earth Day, Downtown and Oakland areas, pittsburghearthday.org.

SATURDAY, April 11 37th Annual Lupus Luncheon, Eleven, Strip District, 412.261.5886

TUESDAY, April 7 World Health Day

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WEDNESDAY, April 22 Earth Day

}

• CALENDAR •

Jonathan Donati and Aja Jones at the 2014 An Evening of Birthday Cheer.

Photograph by Allie Wynands

MaY 2015 friday, May 1 Celebrating Survivors, J. Verno Studios, South Side, 412.687.8017 SATURday, May 2 17th Annual PNC Pittsburgh Parks Conservancy Spring Hat Luncheon, Riverview Park, North Side, 412.682.7275 SATURday, May 2 Celebrate Cinco de Mayo with the Divas, Christian W. Klay Winery, Chalk Hill, 724.439.3424 sunday, May 3 2015 DICK’s Sporting Goods Pittsburgh Marathon, pittsburghmarathon.com

DICK’s Sporting Goods Pittsburgh Marathon

friday, May 8 History Makers Award Dinner, Westin Convention Center Hotel, Downtown, 412.454.6000

MONDAY, May 18 Four Course Dinner with Hitchhiker Brewing Company: A Beer Pairing Class, Rania’s Catering, Mt. Lebanon, 412.531.2222

SATURday, May 9 Hats Off to Mom, The Georgetown Centre, Pleasant Hills, 412.233.3903

THURSDAY, May 21 The French Quarter Rocks!, Rania’s Catering, Mt. Lebanon, 412.531.2222

SATURday, May 9 Happy Mother’s Day! Garden’s Open! Jennifer Drummy Performs, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500

SATURday, May 23 Moonlite Mixology: Jamaican Me Thirsty!, Moonlite Cafe, Brookline, 412.531.2811

sunday, May 10 Mother’s Day sunday, May 10 Spring Festival, Schramm Farms & Orchard, Jeannette, 724.744.7320 sunday, May 10 Happy Mother’s Day! Jessica Saenz Performs, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 sunday, May 10 Mother’s Day Brunch, Nemacolin Woodlands Resort, Farmington, 866.344.6957 sunday, May 10 Mother’s Day Brunch, National Aviary, North Side, 412.323.7235 sunday, May 10 Mother’s Day Chicken BBQ, The SpringHouse, Eighty Four, 724.228.3339 MONDAY, May 11 On the Eleventh Benefit Dinner Series, Eleven, Strip District, 412.201.5656

tuesday, May 5 Cinco de Mayo tuesday, May 5 It’s a Fiesta — Cindo de Mayo!, Rania’s Catering, Mt. Lebanon, 412.531.2222 THURSDAY, May 7 Dinner Party with Carl Congelo, Rania’s Catering, Mt. Lebanon, 412.531.2222 THURSDAY, May 7, 14, 21, 28 Fried Chicken Nights!, Kaya, Strip District, 412.261.6565

Photograph from Wick Photography

tuesday, May 12 Blue Zone Cooking — Recipes for the Healthy Cook!, Rania’s Catering, Mt. Lebanon, 412.531.2222 SATURday, May 16 Tim & Stacey Perform, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 sunday, May 17 Women & Wine, Christian W. Klay Winery, Chalk Hill, 724.439.3424 sunday, May 17 Abacus Jones!, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500

SATURday, May 23 Farm Heritage Day, The SpringHouse, Eighty Four, 724.228.3339 SATURday, May 23 Memorial Day Weekend! Julia Smolka Performs, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 sunday, May 24 Happy Memorial Day Weekend! Skero & Jingles Perform, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 MONDAY, May 25 Memorial Day MONDAY, May 25 Happy Memorial Day! RML Jazz in the Garden, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 MONDAY, May 25 Memorial Day Chicken BBQ, The SpringHouse, Eighty Four, 724.228.3339 THURSDAY, May 28 Barbecue — Get Ready for Summer!, Rania’s Catering, Mt. Lebanon, 412.531.2222 SATURday, May 30 Tom Panei Performs, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 sunday, May 31 Pavilion Music Series — Harold Betters, Christian W. Klay Winery, Chalk Hill, 724.439.3424 sunday, May 31 Sugar Mountain Performs, Greendance — The Winery at Sandhill, Mt. Pleasant, 724.547.6500 sunday, May 31 1st Annual GBS|CIDP & Sterling Yoga Health Fair, Sterling Yoga & Wellness Center, Dormont, 412.260.0533

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• First Course •

Steeped

Spring

BY LIZ PETONIAK PHOTOGRAPH BY MICHAEL FORNATARO

For us, tea is a year-round necessity, and our tins rotate with the seasons. We’re reaching for lighter varieties right about now, marked by floral notes reminiscent of the budding blooms around us. Fortunately, Gryphon’s Tea — our go-to purveyor and blender of tea, herbs, and spices — has our fix. We stopped in to the shop, nestled in Lawrenceville’s bustling Butler Street, to chat with owner Gryphon Saldin, who offered his top tea suggestions for sipping as the weather warms up. Gryphon’s Tea, 4127 Butler St., Lawrenceville. 412.877.4223.

Gryphon recently reformulated his Lemon Tisane, $2.70/oz, with green rooibos. “Flavor wise, it has a lemony, aromatic taste, not tart like citrus can be,” he says. We think it’s the perfect sip to the start of a bright day.

The organic Cherry Rose Sencha, $2.50/oz, is one of Gryphon’s newest blends, combining sencha-style green tea, schisandra berries, rose petals, and natural flavors for a “beautiful balance of fruity and floral, that’s not overwhelmingly powerful.”

A blend of chamomile, lemongrass, lavender, rose petals, spearmint, peppermint, and stevia makes up the entirely organic Quiet Shire, $2.25/oz.

The refreshing (and pretty!) floral tea possesses calming and relaxing qualities, making it an ideal refreshment for winding down at the end of a long day.

Gryphon refers to the Imperial Ti Kwon Yin, $3.60/oz, as a “very nice, straight forward oolong.” We enjoy this traditional Chinese tea for its balance of green, woodsy, and sweet flavors.

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edible Allegheny • APRIL-MAY 2015

Happy Earth Day!

Join us on April 22 for the large-scale, citywide celebration of Pittsburgh Earth Day. The free event is open to the public and filled with events, ranging from concerts to craft shows, in the Downtown and Oakland areas. The festivities conclude with the Sustainability Soiree, held at The Fairmont Pittsburgh. Our favorite restaurants — including Donato’s, Osteria 2350, Tender Bar + Kitchen, Braddocks Pittsburgh Brasserie, Meat & Potatoes, Tako, Butcher and the Rye, Grit & Grace, Spoon, and Verde Mexican Kitchen & Cantina — are also getting involved, by serving up local, organic menus to celebrate Pittsburgh Earth Day! With the support of Pittsburgh Mayor Bill Peduto and community leaders, Pittsburgh Earth Day praises the great strides the city has made in the never-ending movement to go green and paves the way for future improvements. “We’re evolving the city’s reputation from steel to sustainable,” says Ronda Zegarelli, president of Acrobatique Creative and branding partner for Pittsburgh Earth Day. “Pittsburgh Earth Day’s goal is to bring together the community to showcase the progression of our city as a leader in green innovation.” For more details on the day, visit edibleallegheny.com! — Rachel Jones

pittsburghearthday.org facebook.com/ PittsburghEarthDay @PGHearthDay

Totes Ma Goats

Steel City Grazers, Pittsburgh’s first goat grazing company, plans to be up and operating this summer, offering a cuter and more environmentally friendly method for dealing with unwanted plants. Across the country, an urban landscaping-by-goat movement is gaining momentum, as organizations and individuals alike have relished in the benefits of utilizing goats to remove weeds, brush, and vines (including poisonous and invasive plants), and chosen to forgo traditional methods for lawn maintenance, such as herbicides and and fossil fuel-powered machinery. Owner Carrie Pavlik believes Pittsburgh is well-suited to join the movement. She says, “Pittsburgh has a lot of green space for an urban area, and its slopes can create challenges for traditional landscaping methods. Goats, on the other hand, absolutely love hillsides! More and more Pittsburghers are supporting green initiatives and urban agriculture, so the timing is right.” Pavlik describes local parks, businesses, municipalities, developers, and homeowners as ideal clients, and says Steel City Grazers will also provide goat rentals for events. To get the herd up and grazing, she’s aiming to raise $40,000 for start-up capital and first year operations through an Indiegogo crowdfunding campaign, which runs till March 23. Visit igg.me/at/ steelcitygrazers to contribute. Steel City Grazers, steelcitygrazers.com.

Photographs from Pittsburgh Parks Conservancy, Steel City Grazers

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• First Course •

Chef Jamilka Borges

Hail to the Chefs

Our local culinary masterminds have once again placed Pittsburgh on the map for this year’s James Beard Awards, which celebrates its 25th anniversary in 2015. Most notably, the foundation named Bar Marco’s Chef Jamilka Borges a “Rising Star of the Year” semi-finalist. In addition to contributing to the restaurant’s forward-thinking, seasonal, and sustainable menu, Borges also curates the tasting menu in The Wine Room, an intimate, multiple course and wine-pairing dining experience (and one of our favorite gourmand memories to date) held in the old No. 7 Firehouse’s wine cellar.

Prior to her two years in the kitchen at Bar Marco, the deserving chef, who originally hails from Puerto Rico, worked alongside Trevett Hooper, chef and owner of Legume, and attended The Art Institute of Pittsburgh. Other local semi-finalists include Butcher and The Rye for Outstanding Bar Program, Cure’s Justin Severino for Best Chef - Mid-Atlantic, and Tom Baron and Bill Fuller for big Burrito Restaurant Group. Way to represent the ‘Burgh! Bar Marco, 2216 Penn Ave., Strip District, 412.471.1900. barmarcopgh.com. James Beard Foundation, jamesbeard.org.

Shrimp with tostones, salsa verde, and blood oranges from Bar Marco.

Brunch with the Birds

Head to the National Aviary on Easter, April 5, and Mother’s Day, May 10, for a completely unique brunch experience — a feast amongst feathered friends! The historic Rose Garden serves as the backdrop for the culinary experience, with food prepared by Atria’s, and afterwards, guests are welcome to stroll through the exhibits. Reservations required; select from two seating times at 10:30 a.m. and 12:30 p.m. The National Aviary, 700 Arch St., North Side. 412.258.9445. aviary.org.

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edible Allegheny • APR IL-MAY 2015

Photographs from Alaina Webber, Bar Marco

Learn more about our farm-direct sourcing and whole beast butchery at martysmarket.com/happymeat 2301 Smallman Street Pittsburgh, PA 15222

Dinner and a Show

Always looking to delight customers in new and exciting ways, Bella Sera owner Jason Capps introduced the Bella Sera Dinner Concert Series. The Italian eatery pairs local music acts with delicious buffets, making for a fun and sophisticated night out. The series continues this month with No Bad JuJu on April 3 and Scott Blasey of The Clarks on April 17. To celebrate Good Friday and the freshness of spring, No Bad JuJu’s show will feature a Fish Taco “Action” Station. Create an inventive entree with mahi filets, mango slaw, salsa verde, cilantro-avocado aioli, and other toppings. Then, Bella Sera honors Scott Blasey’s hometown with a Steel Citycentric menu of handmade pancetta pierogies with caramelized onions and browned butter sage sauce; stuffed hot banana peppers with sweet sausage and marinara; and kielbasa with fresh braised cabbage. Music to our ears! Bella Sera, 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com. No Bad JuJu, nobadjuju.com.

Scott Blasey, scottblasey.com. —R.J.

Roast With The Most Lawrenceville Italian eatery San Lorenzo Ristorante is offering diners a chance to pig out! On May 15, the restaurant will cook a whole hog for a five-course pig roast dinner, priced at $40 per person.

The full menu includes an appetizer, seasonal salad, freshly made pasta, the pig roast, and gelato to top it all off. How divine! Reservations are recommended.

San Lorenzo Ristorante, 4407 Butler St., Lawrenceville. 412.235.7696. sanlorenzopgh.com.

Photograph from Scott Blasey

edibleallegheny.com • edible Allegheny

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Cutie Pies

We adore anything miniature, and Allegro Hearth Bakery’s new mini pies are no exception! Says owner Omar Abuhejleh, “We started selling them because customers kept asking if they could buy a slice of our regular-sized pies. There was a demand for something smaller that they could eat on the go.” Our dreams have certainly been fulfilled. From pecan and cherry almond, to blueberry and apple, these sweet little delights come in a “personal size” of four to five bites of ooey-gooey, crumbly goodness at an equally sweet price of just $2.99. Come summertime, the bakery will also add mini cream pies in flavors like banana, chocolate, and coconut to its lineup! Allegro Hearth Bakery, 2034 Murray Ave., Squirrel Hill.

412.422.5623. allegrohearth.com.

Growers of Quality Fruits & Vegetables Since 1864

Hanging Baskets, Annuals, Perennials, Herbs, and Vegetable Plants.

Visit Arrowhead Wine Shop in Schramm’s Market.

Tastings available everyday.

Homegrown Asparagus, Lettuce, Spring Mix in Late April/Early May.

1002 Blank Road Westmoreland County 724.744.7320 | SchrammFarms.com

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edible Allegheny • APR IL-MAY 2015

Regina Koetters

Drink Up

Something’s brewing in the Strip District!

Very soon, Marty’s Market will be BYOB no more. The café and market is currently gearing up to serve its patrons beer and wine on tap, along with craft cocktails and a selection of more than 100 bottled brews for build-your-own six-packs. Owner Regina Koetters estimates that pending the liquor license approval, the shelves and separate check-out counter will be constructed in time for Pittsburgh Craft Beer Week, which begins April 17. She says, “We really want Marty’s Market to be the champion of the local craft brew scene and to represent our amazing brewers.” Marty’s has partnered with breweries making their mark on the craft scene in Pittsburgh, and is hoping to provide a channel for other local craft brewers to kickstart their bottling operations. Looking forward, Koetters also imagines the addition of alcohol to Marty’s offerings to make the café the site of happy hour and beer tasting events. We’ll cheers to that! Marty’s Market, 2301 Smallman St., Strip District.

412.586.7177. martysmarket.com.

Photographs from Linden Mueller, by Michael Fornataro

Chef Brandon Allen

Rising Star

Congratulations are in order! Culinary student and up-and-coming chef Brandon Allen of the International Culinary School of The Art Institute of Pittsburgh recently placed second overall in the regional 2015 S. Pellegrino Almost Famous Chef Competition. Cooking up his beautifully plated dish of pan-seared North Atlantic halibut filet, he impressed the food media, distinguished guests, and renowned chefs alike who gathered at SD26 restaurant in New York City to spectate and judge. The competition and mentorship program features students from more than 40 culinary schools across the U.S. and Canada, with the final victor winning a yearlong, paid apprenticeship underneath a celebrity chef. We eagerly await to see what Allen, who graduates this June, will do next! The Art Institute of Pittsburgh, artinstitutes.edu/pittsburgh.

Photographs from San Pellegrino

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SPRING INTO STYLE WITH

OUR

April 2015 ISSUE

Piisburgh fashion, food, culture, sports, events and homes Subscribe | Read More WHIRLMagazine.com

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edible Allegheny • APR IL-MAY 2015

Taste of Success

Where can you go to find America’s best rum? Look no further! Allegheny Distilling, located in the historical Strip District, has been awarded the “Best of Class” award for its Queen’s Share Double Barrel rum by The American Craft Spirits Association at the 2nd Annual Convention and Judging of American Craft Spirits. The distillery, best known for its Maggie’s Farm Rum, was the first craft rum distillery in Pennsylvania since the Prohibition era. “Pittsburgh doesn’t have much, if any, rum history and no one really associates it with that,” says Tim Russell of Allegheny Distilling. “We are associated with hard work and a cultural renaissance. So it feels really good to be a part of that.” The award-winning Queen’s Share reserve rum, made from Maggie’s Farm cane rum, is bottled at cask strength and stored up to one year in American oak barrels. Final finishes include bourbon, rye whiskey, double-barrel, and unaged.

Made entirely from scratch, all spirits are pot-distilled for maximum body and flavor with the distillery’s Spanish-made copper still. Stop in for a tasting of the nation’s very best! Allegheny Distilling, LLC, 3212A Smallman St., Strip District. 412.709.6480. maggiesfarmrum.com. — Erin Powell

Photograph from Allegheny Distilling

The “Jivin’ Turkey Wrap,” with bacon, Swiss cheese, roasted red pepper sauce, lettuce, tomatoes, and “veganaise” dressing.

Healthy Frontiers

16 food artisans, 8 family farms, 1 urban farm, 4 dairies, 4 produce vendors, 2 farm cooperatives and 1 forager seeding 18 restaurants and a catering company.

bigburrito.com

The folks at Sunny Bridge Natural Foods have so many reasons to smile this spring! The store will celebrate its 13year anniversary, March 25-28, with festivities like samples, demos, giveaways, raffles, storewide discounts, and the official re-opening of the Sunny Bridge Café.

In addition to the delectable, glutenfree offerings in Sunny Bridge’s bakery, customers can now savor housemade soups, in flavors like spicy ginger beet and tomato vegetable; salads; wraps; and pizzas, made with grain-free and egg-free dough. “Everything is made from scratch, using natural, organic, and local ingredients, and you can really taste the difference,” says owner Gina Snyder. The bakery makes the café’s wraps and pizza crusts, and all menu items boast glutenfree status, to avoid cross-contamination.

“In addition to being gluten-free, we try to have something available for everyone, whether they’re vegetarian, vegan, or meat-eaters,” Snyder says. “We just want to provide the community with something healthy, so they don’t have to think twice about what they’re eating.”

Sunny Bridge Natural Foods & Café, 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

Photograph from Sunny Bridge Natural Foods

edibleallegheny.com • edible Allegheny

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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

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edible Allegheny • APRIL-MAY 2015

Make these holidays memorable with a unique dining experience.

Easter April 5

Mother’s Day May 10

Father’s Day June 21

Make your reservation today, call 412-258-9445 For more information, visit www.aviary.org

edib l eall egheny.com • edible Allegheny

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• Edible Events •

We’re diving into exclusive tastings, wine dinners, and the art of pastries!

By Katie Piscopio • Edited by Andrea Bosco

BREATHING ROOM

Hosted by the UPMC CancerCenter Integrative Oncology Program, the Breathing Room event at The Fairmont Pittsburgh provided the perfect day to pamper hard-working women who do it all in their homes and communities. The relaxing day was also rewarding, raising more than $30,000 for said program, which provides innovative care for the mind, body, and spirit of cancer patients in the form of movement, touch, nutrition, and mindfulness. Guests explored the practices of yoga, aromatherapy, and nutrition counseling, along with personal, hands-on services, like massage therapy. To top it off, healthy and refreshing fruit water, smoothies, and homemade granola bars were available for snacking in between treatments.

Meat, veggie, and turkey sliders were featured at the end of the event, alongside an exquisite chocolate bar and sangria — fantastic fuel after a heavenly massage. UPMC CancerCenter Integrative Oncology, upmccancercenter.com/integrativeoncology.

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edible Allegheny • APRIL-MAY 2015

Photographs from Eva Lin Photography

Braddock’s Pittsburgh Brasserie’s New Menu Tasting

It’s out with the old and in with the new at Braddock’s Pittsburgh Brasserie.

Executive Chef Jason Shaffer spiced things up at the Downtown restaurant with his exclusive new menu tasting.

Guests were invited to celebrate the unique selection while enjoying the melting pot of cultures that Shaffer incorporates in each dish. The menu featured exquisite items, including butternut squash risotto; confit rabbit pappardelle with roasted beets, grilled yams, spinach, oyster mushrooms, Reggiano cheese, and rabbit glacé; and bourbon-candied pork chop, flavored with sweet red onion, bacon confit, stoneground aged cheddar grits, and asparagus. The hardest decision was choosing a favorite! For a more exotic taste, Shaffer featured whiskey short rib goulash with borscht short ribs, butter dumplings, and seasonal vegetables.

The flourless chocolate cake for dessert added the sweetest touch to the night and left guests giving a thumbs up to Braddock’s latest menu offerings.

Braddock’s Pittsburgh Brasserie, braddocksrestaurant.com.

Photograph from Acrobatique Creative

edib leall egheny.co m • edible Allegheny

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• Edible Events •

Bacchus Bunch — Sip Your Way to the Century Club

Each month, Dreadnought Wines calls upon wine lovers far and wide to attend its Bacchus Bunch classes and achieve status in The Wine Century Club. With a mission to taste 100 different grape varieties by the end of the year, the classes help wine lovers reach their goal. The Club has created a home for 1,378 adventurous wine lovers worldwide who have achieved status and promoted the awareness of uncommon wine grape varieties. Guests at this Bacchus Bunch class, held by Rob McCaughey, were invited to explore the flavors of seven lesser known varietals and expand their knowledge on the unique grapes. Cheers to that!

Dreadnought Wines, dreadnoughtwines.com.

The Wine Century Club, winecentury.com.

Trackside Restaurant’s Wine Dinner

No one whined at Trackside Restaurant at Sheraton Station Square’s first Wine Dinner of 2015! Guests enjoyed a selection of wines, flown in from across the country and around the world, exclusively for this tasting. The event featured a variety of 90-plus rated wines, including Seven Falls Cabernet Sauvignon, Washington State; Querceto Chianti Classico Castello, Italy; Besieged Red Blend, California; and Drylands Sauvignon Blanc, New Zealand. Executive Chef Mike Fischetti prepared a variety of regional food items, carefully selected to complement each wine. Delicious offerings included crumbed lamb chops, arancini, coffee-rubbed sirloin crostini, and Shrimp Louie. The pairings created incredible flavors that awakened our senses! Trackside Restaurant at Sheraton Station Square, sheratonpittsburghstationsquare.com/station-square-restaurants.

Savory and Sweet Italian Pastries Nick Malgieri

R

In celebration of New York Pastry Chef Nick Malgieri’s latest cookbooks, Gervasi Vineyard held a cooking class for the chance to bake with the renowned chef. With the delightful opportunity to prepare each dish alongside Malgieri, guests left their nerves at the door and dove into a delicious class. The menu featured a variety of Malgieri’s delicious specialties, including savory olive oil dough; Tuscan-style savory pie of seasoned kale; pizza rustica with cooked ham and mozzarella; sweet pastry dough; Roman-style apple tart with a lattice top; sweet pastry layers with a caramelized walnut filling; and individual strawberry tarts with ricotta cream filling. Attendees were in pastry heaven! Gervasi Vineyard, gervasivineyard.com. Nick Malgieri, nickmalgieri.com.

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edible Allegheny • APRIL-MAY 2015

Photographs from Dreadnought Wines, Krol Media, Jennifer Wolfe Webb

Top 100 BEST RESTAURANTS in AMERICA -OpenTable Diners' Choice Awards

OPEN 7 NIGHTS A WEEK FOR DINNER Sunday Brunch 11-2 Private Dining Available T 412.904.4442 W altiuspgh.com 1230 Grandview Ave | Pittsburgh, PA 15211

EdibleMoenFaucetF_Splash 6/27/13 2:58 PM Page 1

A Sweet Gesture

To celebrate the traditions of Valentine’s Day, the Family Life Fund held its fourth annual Sweet Gesture at the historic Duquesne Club. Proceeds benefited new family education and supported initiatives within the Western Psychiatric Institute and Clinic’s early autism intervention programs. Guests supported the Family Life Fund, too, while noshing on culinary delights like arugula and spinach salad; broiled tournedo of beef tenderloin and pan-seared salmon; and a dessert trio — the showstopper of the night. Pastry Chef Will Racine prepared a triple threat of New York-style cheesecake, pistachio grapefruit tart, and dark chocolate sacher torte. The evening featured live entertainment by the Rick Purcell Band, exclusive silent and live auctions, and a selection of wines paired with each course. The romantic and sweet atmosphere made for a memorable celebration.

Family Life Fund, familylifefundpgh.org. The Duquesne Club, duquesne.org.

Photograph from Powder Blue Photography

kitchens baths hardware cabinetry tile and stone 1237 Freedom Rd. Cranberry Twp. 724.772.1060 4807 William Penn Hwy. Murrysville 724.733.2600

www.exploresplash.com

ed ibl eall egheny.com • edible Allegheny

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• 3 INGREDIENT FIX •

Blank Slate

By Rachel Jones Photographs by Michael Fornataro Styling by Samantha Casale

Sitting clean and bright on the plate, cauliflower welcomes the season with a fresh and nutritious contribution to our go-to dishes. Roasted to a crisp or silky in a sauce, the versatile vegetable can easily find a way into your next meal. And, its ability to soak up any seasonings — like the spicy cayenne pepper and salty Parmesan cheese these chefs used!

— allows the florets to take on any flavor profile.

Pick a cauliflower recipe from the following pages, and start the transformation today.

Sicilian Cauliflower

By Megan Reiger of Whole Foods Y I E LD : 6 -8 S E R V I NG S

DI RECT I ONS INGR ED IEN T S 1 cup whole garlic cloves 2 cups olive oil 2 heads cauliflower, cut into one-inch florets 1 tablespoon salt 1 teaspoon cayenne pepper Salt and pepper, to taste 5 tablespoons lemon juice 2 cups shredded Parmesan cheese 1 cup parsley, roughly chopped

• Preheat the oven to 400°F. Place garlic cloves and olive oil in a small pot over medium heat. Boil until cloves are browned and the skin is slightly wrinkled.

• Remove the cloves from the oil, and set both aside separately. (Chef’s note: Do not leave the cloves in the oil, or they will continue to cook — even if the stove is off!)

• Boil cauliflower in a large pot with a 2:1 ratio of water:cauliflower and 1 tablespoon salt. Once you can push a fingernail into the core with slight resistance, drain and set cauliflower aside.

• Place cooled cauliflower on a parchment-lined cookie sheet. Liberally drizzle garlicinfused oil from earlier on top. Season with cayenne pepper, and salt and pepper, to taste.

• Roast in the oven for 20-25 minutes or until the edges start to darken.

• Once desired darkness is reached, remove the tray from the oven. Top with lemon juice and shredded parmesan. Return to the oven for 5 minutes or until the cheese is melted.

• Sprinkle the peeled garlic cloves from earlier and parsley on top, once plated.

Whole Foods, 5880 Centre Ave., East Liberty. 412.441.7960. Wexford Plaza, 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

Chicken-Fried Cauliflower with Korean Barbecue Sauce

By Dustin Gardner of Soba Y I E L D : 1-2 S ervings

IN GR ED IE N T S 1 onion 3 cloves garlic 3 tablespoons chopped ginger 1 cup Gochujang (Korean pepper paste) 2 cups brown sugar 1 tablespoon cayenne pepper 1 cup soy sauce

1¼ quarts water ¼ cup sesame oil ¾ head of cauliflower 1 cup flour, seasoned with salt and pepper to taste 2 eggs, beaten 2 tablespoons butter ½ cup shaved Parmesan cheese M arcona almond for garnish Diced pickles for garnish Celery leaves for garnish

DIRECTIO NS • To make the Korean Barbecue Sauce, sweat onions, garlic, and ginger in a sauté pan over medium-high until the mixture is translucent and lightly browned.

Add in Gochujang and caramelize.

• Stir in brown sugar, and cook until a syrupy consistency is reached. Mix in cayenne pepper, soy sauce, water, and sesame oil. Simmer for 20 minutes.

• Blend the sauce until smooth, and set it aside to cool.

• Slice cauliflower into a rectangular slab, similar to the size of a steak. Dredge cauliflower in seasoned flour.

Dredge the floured cauliflower in eggs. Repeat the process one more time.

• Heat butter in a sauté pan over medium-high heat. Brown the flour-and-egg-coated cauliflower until tender.

• Serve the cauliflower with Parmesan cheese, almonds, pickles, celery leaves, and the Korean Barbecue Sauce on top.

Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com.

Cauliflower Hummus with Parmesan Pita Chips

By Joan Schmitt of Edible Allegheny Y ield : 2 -3 servings

INGREDIENTS 2 cups cauliflower florets 2 tablespoons olive oil 1 clove garlic 1 tablespoon tahini 4 tablespoons lime juice ½ teaspoon cayenne pepper 1 teaspoon salt ½ teaspoon pepper 2 large pitas ½ cup shredded Parmesan cheese

DIRECTIONS • Steam the cauliflower until tender.

• Blend cauliflower, olive oil, garlic, tahini, lime juice, cayenne pepper, salt, and pepper until smooth. Refrigerate overnight.

• Slice the pitas open, then tear them into chip-sized pieces. Place them on a cookie sheet, and sprinkle each one with a thin layer of Parmesan cheese.

• Bake at 350°F for 3-5 minutes or until cheese is melted.

• Use the cooled Parmesan chips to scoop the cauliflower hummus.

For more recipes from our staff, visit edibleallegheny.com.

• PERFECT POURS •

flower bomB Tantalize the senses with fragrant, floral cocktails

BY LIZ PETONIAK PHOTOGRAPHS BY MICHAEL FORNATARO STYLING BY SAMANTHA CASALE FLORALS PROVIDED BY MT. LEBANON FLORAL

As we usher in springtime and swap warming beverages for more refreshing and lighter options, everything is coming up roses. Cocktails blooming with flowery elements, such as floralinfused liquors and syrups, and even edible flowers, add fragrances, flavors, and colors synonymous with the season. Three local bartenders mixed up delicate drinks that made us stop to smell the flowers and toast to the sunshine-filled days and beautiful blooms ahead!

Pomegranate Punch Carrie Dubrosky, general manager of Bistro 19, proves floral and fruity go hand-in-hand with this bubbly concoction. Comprised of St. Germain; VEEV, a vodka alternative made with wheat, water, and açaí; pomegranate-cranberry juice; and pear nectar, the drink is topped off with Prosecco, which gives a boost to the scent of elderflower in this light, refreshing beverage.

When seeking a food pairing, Dubrosky suggests taking the fruity route. She says, “Floral cocktails are best paired with something equally light, like our grilled salmon salad with dried cranberries and orange poppy [seed] dressing.” Bistro 19, 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.

Sister Grimm There’s nothing grim about this sweet and tart tiki-style margarita devised by bartender Hannah Morris of Tender Bar + Kitchen. The sunny libation hits all the right notes — floral, herbal, and citrus — with ingredients like St. Germain elderflower liquor, tequila, Green Chartreuse, cinnamoninfused simple syrup, lime juice, grapefruit juice, and Peychaud’s and orange bitters. Morris garnishes it with a fragrant pinch of cayenne pepper. She says, “It’s a good springtime drink to bring us out of the dark winter and into something light and happy.” Morris also offers smart advice for those crafting floral cocktails at home: “The key is to not outweigh the other ingredients. I typically limit it to less than a third of an ounce.

Pick one flavor you like and go with it.” Tender Bar + Kitchen, 4300 Butler St., Lawrenceville.

412.402.9522. tenderpgh.com.

Floral Dream A whiff of this dreamy delight transports us to a flower-filled garden! Kaya Bar Manager Lorraine Kofalt intertwined three floral elements — Crème de Violette, which gives the drink its purple color; chamomile-infused rum; and Wigle Whiskey’s rosemary lavender bitters — along with ginever and lemon juice for a sweet, yet assertive, cocktail. Infusing liquor with floral elements pulls out a stronger flavor than crafting a floral-based simple syrup, and is surprisingly easy to do at home, according to Kofalt. Try your hand at her chamomile rum recipe at edibleallgheny.com and experiment with your own favorite combinations. Kaya, 200 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.

• Feature •

Pizza Rules Artisanal pies are so hot right now.

Chow down on our favorite picks — then make your own using local chefs’ top tips

By Lauren Wells • Photographs by Michael Fornataro • Art Direction by Jason Solak + Samantha Casale

Whoever said there’s no universal language must not have cared much for pizza. Across the globe, the notorious crowd-pleaser seems to be everyone’s favorite comfort food, as rich in history and nostalgia as it is carbs. However you slice it, pizza’s part of growing up. And, lately, it’s been doing some growing up of its own. As Italy’s most seasoned pizzaiolos step up their pie games — trading in traditional recipes for fresher, more experimental creations — America is taking notes. Lucky for us, so are four local pizza-makers, who’ve gone a cut above to share that same kind of innovation in their own restaurants. Here, they’ve dished out some serious tips for whipping up the perfect pie at home.

Go ahead; get inspired — and don’t be afraid to take risks. Because here’s the thing about throwing your own pizza party: there are no rules.

PICCOLO FORNO When your childhood summers are spent behind the scenes of your uncle’s pizzeria-restaurant-bar in Tuscany, Italy, you’re probably not going to opt out of the family business. Today, Domenic Branduzzi — owner, operator, and self-titled “jack of all trades” at Piccolo Forno for 10 years and counting — considers himself a pizzaiolo, first and foremost.

He’s had no formal culinary training, he says, aside from “having a general love of food” and growing up working alongside his mother, a chef, and his dad, a baker. For the restaurant’s chefs, making Branduzzi’s signature pizza dough is a “straightforward” process: flour, water, yeast, and salt; a 24-hour minimum rise time; and no extra additives. You won’t find a rolling pin nearby, either. “We stretch by hand on the countertop because that’s how I was taught,” he says. Inspired by the traditional Italian dishes he was raised on, Branduzzi knows that an authentic pie almost always requires wood-firing. “It’s the only way to be able to crisp it up properly — around the edge, on the crust, and underneath.” And on top?

Seasonality is key for this chef. At the time of our winter interview, he’s still cooking with Brussels sprouts and hearty greens like kale, but is eager for the springtime return of the BYOB joint’s asparagus pizza with truffled cheese and egg, sunny side up.

What to Order

“Pizza-making is just a matter of stretching [the dough], saucing, cheesing, and wood-firing. I know, I make it sound easy.”

— Domenic Branduzzi, Piccolo Forno

When visiting Piccolo Forno for the first time, you will be overwhelmed (in the good way, of course). To ensure you’re getting the most out of your Italian experience, we suggest splitting one pizza and one pasta amongst the group — even at a table of two. Trust us: those leftovers won’t make it past midnight.

Pro Tips for At-Home Pizza

• “Give the dough time. Let it rise.”

• “Don’t over-top. Sometimes, less is more.”

• “Don’t be afraid of burnt edges.”

Integral Ingredient

“I love putting egg on pizza. We’ll actually place raw egg on top of the dough, and cook it in the oven while the pizza cooks underneath. It’s great.”

TOP PIZZA Order the kale pizza — Cavolo Nero e Tartuffo — for a bite of something robust, yet light in spirit. We’re talking homemade sausage; panna, which is an unsweetened whipped cream; truffle cheese, or caciotta; fresh mozzarella; lacinato kale; and truffle oil.

BOTTOM PIZZA Branduzzi’s personal favorite is the Speck e Mascarpone: crushed tomato, fresh mozzarella, Mascarpone — “that sweet, soft cheese” — and sliced speck. “Similar to prosciutto, speck is a cured pork product, but it’s actually smoked first,” he explains. In combination with the Mascarpone’s sweetness, those smoky notes give this pie a refined edge.

Piccolo Forno, 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.

VALLOZZI’S Only three souls in the entire universe know how to make the pizza dough served at Vallozzi’s Pittsburgh: owner Julian Vallozzi, his father, and the restaurant’s executive chef, Josiah Henry.

The sacred recipe was passed down to Vallozzi by his late grandmother, and in our experience, it produces dough unlike any you’ve ever tasted. It’s hearty, yet flaky — almost like a pastry crust — and conveniently versatile. The phyllo-like shells can withstand the weight of most ingredients, which makes them super easy to customize.

Henry has crafted everything from steak pizzas, to seafood pizzas, to fruit tarts — the possibilities are endless. His most recent menu addition is the Amatriciana, a classic Italian pie with spicy tomato sauce and pancetta. “The pizza here is not a fast process,” says Vallozzi of his team’s precise cooking method. It all starts with the dough, which is then portioned, rolled, and pre-baked to form that sturdy, signature shell. After toppings are added, the shells undergo one more round of oven time before they’re ready to be eaten.

The workload is intimidating; the final product, delectable. These pies are totally worth the wait.

What to Order

At Vallozzi’s Downtown location, the personal four-cut pizzas are immensely popular, and by no means difficult to consume in one sitting. If you insist on sharing, though, we’d recommend ordering a variety. After all, a little mixing n’ matching never hurt anyone.

Pro Tips for At-Home Pizza

• “Never divulge all of your secrets.”

• “Always make your own dough.”

• “Make sure your ingredients are fresh.”

Integral Ingredient

“Any type of mushroom. And eggs!”

TOP PIZZA One of Vallozzi’s most popular dishes, the Sicilian, presented here by Chef de Cuisine Steve Lanzilotti, combines fresh tomatoes; provolone and Romano cheeses; Italian herbs; and spices, proving that when done right, this classic pie never goes out of style.

BOTTOM PIZZA Fennel sausage, basil, cherry tomato ragout, and provolone are a wonderfully palatable foursome on the Basilicata pizza.

Throw in a handful of lemon arugula for good measure, and you’ve got yourself a little slice of heaven.

Vallozzi’s Pittsburgh, 220 Fifth Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.

“The Vallozzi tradition influences my pizzas. I make them in honor of those who’ve made them before me.

Following in the family’s footsteps is inspiring.”

— Josiah Henry, Vallozzi’s Pittsburgh

MEZZO

“Do I think the perfect pizza exists?

Yeah, I do. It might take a lifetime to find it, to strive for it. But it’s out there.”

— Matthew Porco, Mezzo

There’s something to be said about an eatery that butchers whole animals just a few feet away from the dining room.

For Matthew Porco, chef and owner at Sienna Mercato’s Mezzo, having accessibility to local meats has made all the difference. The charcuterie-centered establishment, located on the second floor of its Penn Avenue space, sources from a farm in Cheswick and offers a vast range of house-cured meats, available à la carte or as pizza toppings. Porco’s personal favorite? The salumi, which blends nicely with any combination of the restaurant’s homegrown cheeses. “We make all of our own cheese. It’s nice to be able to make fresh mozzarella straight from the curd and to offer that on a pizza.” At Mezzo, chefs use a brick oven to wood-fire a slightly thicker pie, something he says the restaurants’ regulars have come to expect. “We’re not a thin crust pizza.

We cook ours at a lower temperature for a longer time to achieve a thicker crust.” A 48-hour rise and a “slow fermentation” process allows the yeast to slowly feed on the surrounding sugars, giving this dough its distinct depth of flavor. Surely, Mezzo’s pies top the charts — but Porco believes it’s tradition that fuels our passion for pizza. “The foods you’re passionate about in life are the foods you grew up on — and I think every human being grew up eating pizza.”

What to Order

If you give a foodie an artisan pizza, he might need a drink to go with it. In addition to an impressive selection of wines, sparklers, and digestifs, Mezzo’s beer menu boasts brews as local as East End and as distant as Rome. Porco’s advice: order what you like, and worry less about pairing rules. “If you’re passionate about what you drink, I wouldn’t deviate from that. Anything goes here.”

Pro Tips for At-Home Pizza

• “Rotate your pie. Ovens sometimes have dead spots, or they get too hot in certain corners.”

• “Dice your cheese with a knife. The melt is different than if you were to use shredded cheese, which has a tendency to melt too quickly. The bigger the cheese cubes, the longer it’ll take to melt; the smaller the cheese, the quicker it’ll melt.”

• “Use really good tomatoes. Never chince on tomatoes.”

Integral Ingredient

“California canned tomatoes are always a really great, versatile product to have on-hand.”

TOP PIZZA Standard by definition but certainly not by taste, the Margherita harmonizes California canned tomatoes, house-made mozzarella, and basil.

Parents of young children, take note: this natural palate-pleaser is suitable for even the pickiest eaters.

BOTTOM PIZZA Mezzo’s Pistachio Pizza is not for the faint of heart. Rich and filling, but not too heavy, it starts with a saucy mixture of toasted pistachios and olive oil, followed by porchetta — a type of rolled pork belly — which is lightly cured and seasoned with fennel pollen. It’s all topped off with a fresh arugula salad.

Sienna Mercato, 942 Penn Ave., Downtown. 412.281.2810. siennapgh.com/mercato.

IL PIZZAIOLO Ron Molinaro’s fascination for the freshest, finest Italian ingredients originated some 25 years ago.

To this day, the owner, chef, and head pizza-maker at Il Pizzaiolo has maintained his commitment to authenticity by importing many of the ingredients for his Neapolitan-style pies directly from Italy. Every Thursday, he receives shipments of fresh mozzarella di bufala (buffalo), burrata (a cream-filled mozzarella variety), and provolone. In fact, there isn’t one product in Molinaro’s pizzeria that isn’t sourced carefully. The San Marzano tomatoes, for example, are grown in the Sarno Valley, near Naples, in soil fertilized by Mount Vesuvius and the Sarno River. “We’re probably one of 12 restaurants in America that use tomatoes of this quality. They’re so delicate, we actually have to hand-crush them, as opposed to using a machine,” he says, adding that many of the ingredients kept in stock are “so special, it’s a privilege to even keep them in the building.” In combination with Molinaro’s 1,000ºF, Italian-made, wood-fired oven, those specialty items allow for some dangerously delicious pizzas — and a fervently passionate fanbase to boot. This spring, he’ll pay a visit to Naples, in the hopes of returning home with a fresh batch of edible inspiration.

What to Order

Although Molinaro’s Italian cheeses arrive promptly in-house once a week, he notes that they’re usually scarce within a few days. If you’re lucky enough to catch a glimpse of the imports, do not sleep on the buffalo mozzarella. It’s found in myriad pies on the menu, including the Classic Margherita DOC, shown here.

Pro Tips for At-Home Pizza

• “Make sure the source of your recipe is reliable.

Don’t always trust the cookbook, or the Internet.

To take all that time and have something turn out poorly...it’s a frustrating thing.”

• “Always work with the freshest ingredients available to you.”

• “Be patient.”

Integral Ingredient

“Casa Barone cherry tomatoes. They’re grown on the foothills of Mount Vesuvius. Most Americans have never eaten something like this. The flavor is so bold and delicious — it’s extraordinary.”

TOP PIZZA Consisting of San Marzano tomato sauce, mozzarella di bufala, Parmigiano-Reggiano cheese, basil, and olive oil, the Classic Margherita DOC is a real “anytime, anywhere” pizza, perfect for lunch, a post-work snack, or even — dare we say — breakfast.

Says Molinaro, “DOC is the European Union’s stamp of approval. It says that this pizza is made according to the exact standard of what a margherita pizza is supposed to be.”

BOTTOM PIZZA Broccoli rabe, you’ve never looked better. Both visually and aromatically inviting, Il Pizzaiolo’s Salsiccia e Rapini is a fantastic medley of fresh mozzarella, sausage, rapini, pecorino cheese, and olive oil.

“With pizza, it’s all about minimalism. It’s about the simplest, highest-quality ingredients you can find.

Every product in this restaurant...we’ve sourced it out over the past two decades. We’ve gone to the best places in the world.”

— Ron Molinaro, Il Pizzaiolo

Il Pizzaiolo, 703 Washington Rd., Mt. Lebanon. 412.344.4123.

Piccolo Forno chef and owner Domenic Branduzzi

JUST DOUGH FOR IT Any pizza-maker will tell you that when the crust’s on point, you can’t go wrong. But, acquiring that magical mixture can be challenging, especially for novice home cooks. Assuming you don’t have the advantage of a full-scale, wood-fired oven in your kitchen, all four of our pizza pros recommend using a pizza stone when making pies at home. They’re relatively inexpensive, and well worth the time and effort if you’re trying to cut back on dollars spent dining out.

As for that crust, take this slice of advice: the simpler, the better.

“The simplest dough recipe is always the best,” notes Molinaro. “It’s always flour, water, yeast, and salt — always. But, in a home oven or a gas oven, when you don’t have enough heat, you can add a little sugar and olive oil to your recipe to help with browning.” Craving a crispier crust? Don’t skimp on water. Molinaro says that a key component to healthy dough is proper hydration — an ideal ratio of 58-66% water in relation to the weight of the flour, to be exact. In other words, if you were to make dough using 100 pounds of flour, you’d be looking at a minimum of 58 pounds of water. Adds Porco, “Don’t overwork the dough. If you’re obsessing over it, you’re probably working it too much.”

Essentially, any of the pizzas shown here can be easily recreated once you’ve worked your dough recipe to perfection. When it comes time to top your pie, remember to think green, supporting your local farm or food stand whenever possible. While sourcing from Italy is not a viable option for most of us, the Strip District’s Pennsylvania Macaroni Company stocks countless specialty, Italian ingredients, some of which can be ordered online. Enrico’s Biscotti, also in the Strip, hosts regular bread- and pizza-making classes for those seeking a more hands-on approach. Get the details at enricobiscotti.com.

+ Need a little inspiration? Check out OUR FAVORITE pizza dough recipes at edibleallegheny.com/pizzarules.

• FEATURE •

Upgraded Classics Chefs are putting a wholesome spin on traditional kids’ meal favorites

BY ANDREA BOSCO • Photographs by Michael Fornataro

F

eeding your child off of a restaurant’s kids menu can be a daunting task.

The standard chicken fingers and fries, and frozen macaroni and cheese, continue to grace the tables of infinite eateries and head straight into our babies’ bellies, contributing to unhealthy eating habits, gluten intolerances, sluggish behavior — the list goes on. There are a handful of Pittsburgh chefs elevating kidfriendly cuisine, including Six Penn Kitchen Executive Chef Cory Hughes, who says, “Kids are smart. Chefs don’t have to dumb down cuisine for kids. It diminishes the quality. We can still serve smaller portions that are delicious, and are still pasta and pizza. Kids want to feel like adults.” As a father, Hughes has been dishing out fresh-caught sushi and Brussels sprouts to his son since birth. “We serve a really nice product and don’t charge you a lot,” he says of the kids menu. “It’s to encourage families to come in, get a really nice seasonal entrée, and give their kids an adult choice.” We asked Hughes, The Pines Tavern Executive Chef Jason Culp, and The Porch at Schenley Executive Chef Kevin Hermann how they are recreating the classics and ditching old-school patterns.

The Locavore Six Penn Kitchen Executive Chef Cory Hughes plucks herbs from his rooftop garden and sources chicken from Gerber’s Amish Farm. The restaurant also bottles housemade sodas in flavors like Pear Ginger and Cucumber Thyme. Some of his kids menu choices include:

• PASTA •

• SPK Classic •

Housemade bucatini pasta with marinara sauce — made with San Marzano tomatoes — and Parmesan, or butter sauce and Parmesan.

Grilled Gerber’s Amish Farm chicken breast or steak, mashed Yukon potatoes or fries, and a seasonal vegetable. Here, Hughes pairs it with housemade Pomegranate Mint soda.

• Mac ’n Cheese •

• Gluten-Free Pizza •

Housemade gemelli pasta, tossed in the restaurant’s smoked cheddar cheese sauce.

Housemade dough, fresh mozzarella, and marinara sauce. Yum!

Six Penn Kitchen, 5146 6th St., Downtown. 412.566.7366. sixpennkitchen.com.

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edible Allegheny • A PRIL-MAY 2015

The Sophisticate

The Traditionalist

The Pines Tavern Executive Chef Jason Culp serves his proteins all-natural and hormone free, and prides himself on accommodating to children’s needs, whether it’s food allergies or celiac disease. His menu is for the sophisticated child, yet still offers options for those who’d like to customize their order. Some of his kids menu choices include:

The Porch at Schenley Executive Chef Kevin Hermann partners with local farms to ensure quality ingredients in each serving. The bistro-style, Oakland restaurant caters to college students, and families with children alike. He works closely with vendors, such as Wild Purveyors, and uses organic, grass-feed beef. Some of his kids menu choices include:

• Mac & Cheese • Traditional macaroni and cheese made with gluten-free pasta.

• Grilled Cheese & Soup • Housemade sourdough bread, aged white cheddar, and a bowl of housemade soup.

• Marinated Chicken Breast • Grilled and served with green beans, bistro bakers (or fries), salad, or fruit.

• Beef Burger •

• Pasta Marinara •

Wild Purveyors grass-fed beef, brioche bun, aged white cheddar, and housemade pickles.

Locally made pasta, marinara sauce, and ParmesanReggiano cheese.

• FRESH FRUIT • A bowl of fresh, seasonal fruit.

• Pepperoni Pizza • Fresh-grated mozzarella, crispy pepperoni, and Parmesan-Reggiano cheese.

• Ranch Steak • A 7-ounce grilled steak, served with green beans, bistro bakers (or fries), salad, or fruit.

The Pines Tavern, 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

The Porch at Schenley, 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com. edi bleall egheny.com • edible Allegheny

37

• Heal Thy Life •

Putting Pets First

By Rachel Jones Photographs by Michael Fornataro

Explore healthy options to keep tails and tongues wagging

F

eed the dog. Growing up, that was one of the first things on my chore list. (Of course, my pup always gave not-sosubtle, wet-nosed reminders, so I’d never forget!) Over the years, my job as a pet parent has always been to keep my furry friends happy and healthy. And, just as we do our best to spoon nutritious, natural foods onto the plates on our tables, it’s just as important to keep a similar mindset when scooping food into the dishes on our floors.

“Our diet is the core of our being,” says Toni Shelaske, the owner of Healthy Pet Products.

“That old adage, ‘We are what we eat,’ is true.”

And, if we want our pets to be the best, we need to reach for the best foods, which are not processed. Shelaske stocks her shelves with bags of these high-quality foods and treats — a dedication she’s had since she purchased the locally owned store in October 2008.

Shelaske also expanded Healthy Pet Products to two locations — one in North Hills and one in South Hills — and added walk-in freezers, a first for Pittsburgh. “You won’t find raw food in big box stores,” she says. “Even some of the other smaller, locally owned stores will have some raw food. But, we have the largest selection. We feel it’s the most beneficial food that pets can be on, so we try to at least educate the average customer on what their options are.”

Each product is thoroughly researched before it’s carried by the store. “If there is a product I’m considering, a former employee of mine will do all of the research,” she explains. “The main things

38

edible Allegheny • APRIL-MAY 2015

Healthy Pet Products Owner Toni Shelaske and her rescued pup, Meg.

we look for are no byproducts, chemical preservatives, wheat, corn, soy, sugar, or food coloring. Our foods and supplements are made in the United States, and we really look for ingredients that were sourced in the United States.” (Most of the venison and lamb actually hail from New Zealand, but their food supply chain is a much higher quality than ours is!)

We take comfort in shopping at Healthy Pet Products, knowing that all of our concerns were taken into consideration before we walk through the door. But, any additional worries can be calmed by the highly educated staff. “My main philosophy is to reach out to as many people as I can to try to educate them about the benefits of better pet food,” she says. “We spend a lot of time with our customers, especially new ones. It’s easy to spend 30-60 minutes with a new customer, especially if the pet has any specific issues.”

Some of these issues can be improved with the addition of supplements. “Meg was developing cataracts, and the vet verified that,” Shelaske says, reaching down to pet her rescued pup, who sits at our feet while we chat. “I started giving her one of our cataracts supplements. About a year later, when we saw him again, he looked in her eyes and looked at me and said, ‘Wow! What are you doing?’” Top selling go-tos are raw goat’s milk, which is packed with probiotics to aid in digestion, and the joint supplement Connectin, which has added herbs that are antiinflammatory.

Another way to keep our pets’ diets healthy is to gradually switch foods over time. Eating the same thing every day is not only boring, but can also lead to nutrient deficiencies down the line. By slowly introducing new proteins into their meals, different amino acids can be absorbed and a healthier gut can be created.

And, yes — introducing table foods is OK! “I have a lot of people come in and say, ‘I don’t feed them table scraps,’ and it’s like they’re at confession,” Shelaske says.

“I really believe that the more whole foods they get, the better. No matter what the quality of kibble, kibble is still a processed product. Giving them table food – as long as it’s not McDonald’s or something unhealthy — is good for them.”

Taking in Shelaske’s insight in just one meeting already has me revamping my dog’s meal plans, and I’m not the only one who’s eager for more of her advice. “She was recently asked to speak to future vet techs at the Parkway West Career and Technology Center because they wanted her to share healthy, holistic ways to take care of pets,” says Sharon Wiegand, Shelaske’s assistant. “Everything Toni does is to educate and teach others.”

Which, in fact, is what Shelaske says she is most passionate about. “We really just want to educate people as much as we can and help as many pets as we can.”

Healthy Pet Products, 9805 McKnight Road, North Hills.

412.366.0700. 1742 Washington Road, Upper St., Clair.

412.831.3700. healthypetproducts.net. @HealthyPetProducts

/HealthyPetProducts

Healthy Pet Products offers the largest selection of raw pet foods in the Pittsburgh area. “It increases energy level, vitality, and overall health and wellness,” Shelaske says. “Their teeth are cleaner, they don’t get ear infections, they don’t have smelly coats, their muscle mass is better, they don’t become overweight – the benefits are endless.”

CELEBRATE HEALTHY PET DAY ON MAY 9 Another way Healthy Pet Products tries to educate the community is through Healthy Pet Day. The May 9 event features three seminars, featuring speaker Dr. Doug Knueven, the area’s only holistic vet, and a discussion on the behavior-nutrition link. While only the North Hills location will host the seminars, a lot of the store’s suppliers will be on hand at both locations to talk about their foods and the benefits of them, and to pass out free samples! Both locations will also offer sales on almost every item and the chance to win a raffle basket, with the money collected going to local rescue shelters. Pets from the Animal Rescue League Shelter & Wildlife Center, Animal Friends, the Western Pennsylvania Humane Society, and other shelters will be in attendance, too!

For more information, visit healthypetproducts.net.

Keep an eye out for Healthy Pet Products at the Pittsburgh Pet Expo in November!

ediblea ll egheny.com • edible Allegheny

39

csa 2015

COMMUNITY SUPPORTED

AGRICULTURE IN WESTERN PENNSYLVANIA

A Listing of PASA Members & Buy Fresh Buy Local® Partners

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 food.

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 Pennsylvania, which aims to help consumers find, choose, and appreciate great local foods.

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

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.

Allegheny County * Blackberry Meadows Organic Farm Natrona Heights, PA 15065 ~ 724.226.3939 www.blackberrymeadows.com

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

Pick-Up: On Farm, Pittsburgh, Fox Chapel Winter Option Available

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

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

Common Ground Community Agriculture Cooperative CSA Pittsburgh, PA 15241 ~ 412.508.6716 www.growgathergive.org Pick-Up: On Farm

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

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, Indiana, and Butler Counties Winter Option Available

Armstrong County * Five Elements Farm, CNG Worthington, PA 16262 ~ 724.575.0317 ww.fiveelementsfarm.com Pick-Up: On Farm, Butler, Saxonburg, North Eastern Allegheny Co.

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 * Fellowship Foods Monaca, PA 15061 ~ 412.596.0264 www.fellowshipfoods.com Pick-Up: Beaver, Beaver Falls, Cranberry, Monaca, Moon, New Brighton, Butler, Pittsburgh, Chippewa, Upper St. Clair, Sewickley Winter Option Available

* Kretschmann Family Organic Farm & CSA Rochester, PA 15074 ~ 724.452.7189 www.kretschmannfarm.com Pick-Up: On Farm and at more than 40 locations in Allegheny, Butler, and Beaver Counties Winter Option Available

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

The Teed Farm Albion, PA 16401 ~ 814.756.4671 Pick-Up: On Farm, Edinboro, Erie

Toboggan Hill Farm Westfield, NY ~ 716.326.2060 www.tobogganhillfarm.com Pick-Up: On-Farm, Erie

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

Jefferson County * Eagle Run Farm LLC Timblin, PA 15778 ~ 724.487.4952 Pick-Up: On Farm

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

Peace by Piece Farm on Boyd Run Waterford, PA 16441 ~ 814.969.8345 www.peacebypiecefarm.com

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

Pick-Up: On Farm, Edinboro, Erie, Waterford

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.

Mercer County Northwest Pennsylvania Growers Cooperative Mercer, PA 16137 ~ 724.662.1231 www.nwpagrowers.com Pick-Up: Butler, Cranberry, Cranberry Township, Edinboro, Erie, Franklin, Greenville, Grove City, Harmony, Hermitage, Meadville, Mercer, New Castle, Pittsburgh, Slippery Rock, Wexford, Zelienople Winter Option Available

Three Sisters Farm Sandy Lake, PA 16145 ~ 724.376.2797 www.bioshelter.com Pick-Up: On Farm, Allison Park, Sewickley, Southside Pittsburgh

Somerset County Summer Smiles Honey Farm Stoystown, PA 15563 ~ 814.525.0306 www.summersmileshoney.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, Pittsburgh, Titusville, Warren, Oil City, New Castle, Zelienople, Wexford, Bridgeville, Finleyville Winter Option Available

Washington County

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

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

* Matthews Family Farm and Greenhouse Eighty-Four, PA 15330 ~ 802.318.1041 www.matthewsfamilyfarm.com Pick-Up: On Farm, Canonsburg, McMurray, Washington, Waynesburg

TM Organic Produce Saltsburg, PA 15681 ~ 724.496.5509 Pick-Up: On Farm, Pick Your Own

Left Bower Farm Avella, PA 15312 ~ 412.203.3486 www.leftbowerfarm.com Pick-Up: Houston, Washington, Upper St. Clair

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

• Dining guide •

Eat with us at one of these local restaurants

Beer Local.

Local Craft Beers on 16-Tap Rotation

Finalmente Primavera (Finally Spring!) pasta dish from Cenacolo Restaurant

Over 400 Bottle Choices

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

Every Tuesday at 9 pm Exceptional Homemade

Mulitple Food ‘tilLocations Midnight

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. 724.728.7200. bocktown.com

Il Pizzaiolo

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitan-style pizza using old-world technique and the highest-quality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 8 Market Square, Downtown.

412.575.5858. ilpizzaiolo.com.

Mad Mex

Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time. Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills. madmex.com.

Randita’s Organic Vegan Caf & Mobile Food Truck

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. 1500 Washington Road, Mt. Lebanon. 412.341.2333. brgrpgh.com.

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edible Allegheny • APRIL-MAY 2015

La Gourmandine Bakery

This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. 4605 Butler St., Lawrenceville. 412.682.2210. 300 Cochran Road, Mt. Lebanon. 412.200.7969. lagourmandinebakery.com.

Randita’s Organic Vegan Café

Serving delicious, healthy, plant-based foods that are GMOfree 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. 207 Commercial Ave., Aspinwall. randitas.com.

Photograph by Cayla Zahoran

East Liberty

Salúd Juicery

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. 733 Copeland St., Shadyside. 412.683.1064. saludjuicery.com.

Salt of the Earth

Braddock’s Pittsburgh Brasserie

Braddock’s Pittsburgh Brasserie’s Executive Chef Jason Shaffer’s diverse experience has made him the master of many types of cuisine, from burgers to traditional French foods. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that define his creations. 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com.

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 changes weekly. Garfield Community Farms provides a majority of theproduce, and Chef Brandon Fisher 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.

Bridgeville

Bee’z Bistro & Pub

Habitat

Social

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.

Habitat, located at The Fairmont Pittsburgh, serves seasonal cuisine for breakfast, lunch, and dinner daily. Executive Chef Jason Dalling starts with the best ingredients to create simple, yet elegant, dishes. Habitat is also home to weekend brunch, holiday events, and monthly cooking classes. 510 Market St., Downtown. habitatrestaurant.com 412.773.8848.

Social at Bakery Square sets itself apart from other bars and eateries with its cool atmosphere and focus on fresh, vibrant food. Start with the ahi tuna tartare nachos with a drink, then try the Italian sandwich or the pierogi pizza for a taste of Pittsburgh. 6425 Penn Ave., East Liberty.

412.362.1234. bakerysocial.com.

Rumfish Grille

Six Penn KitcheN

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 S. Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.

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. 412.914.8013. rumfishpgh.com.

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., Downtown. 412.566.7366. sixpennkitchen.com.

SPOON

Canonsburg

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. 724.745.5575. bellaserapgh.com.

Sonoma

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest inseason ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.

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 Liberty. 412.363.7675. unionpgh.com.

Downtown Where art meets industry In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines, beers and cocktails, perfectly paired by our chef and sommelier. In a rich setting of pop-art and industrial accents that celebrate the impact of Andy Warhol

Andys

For more information, Andys, Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving where you meet the city. classic cocktails, a carefully selected wine menu, and delicious small plates and desserts. Enjoy live music every Wednesday through Saturday at Jazz at Andys, an eclectic music series featuring local musicians. 510 Market St., Downtown. 412.773.8884. andyswinebar.com. and Andrew Carnegie, Andys is Pittsburgh’s premier social destination—where art meets industry, and

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

please call 412 773 8848

510 Market Street, Pittsburgh

3/5/10 4:09:21 PM

Vallozzi’s

Serving traditional family recipes, ranging from homemade gnocchi to fresh meat and seafood, Vallozzi’s stands at the cutting edge of Pittsburgh’s booming Italian restaurant scene. Try something from the fresh mozzarella bar, which features meats and cheeses flown in weekly from Italy! 220 5th Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.

Verde

Verde boasts Pennsylvania’s largest selection of tequila and mezcal, as well as delectable brunch, lunch, and dinner menus, featuring modern Mexican cuisine rooted in traditional flavors and authentic ingredients. Specials rotate daily, so stop in to see what’s cooking! 5491 Penn Ave., East Liberty. 412.404.8487. verdepgh.com.

edibl eallegheny.com • edible Allegheny

45

The Rhuby Summer Sling from Osteria 2350

Gibsonia

Irwin

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, Gibsonia.

724.625.3252. thepinestavern.com.

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, this Italian restaurant offers delicious dishes made from scratch. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin. 724.689.2176. cenacolorestaurant.com.

Greensburg

Lawrenceville

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.

Cenacolo Restaurant

Coca Café

Coca Café is now serving small plates for weekend dinner, in addition to its always-impressive breakfast, lunch, and signature Sunday brunch, which features a selection of seasonal specials as well as featured items from the expansive breakfast menu. Coca Café is also the exclusive provider for The Mattress Factory Café. 3811 Butler St., Lawrenceville. 412.621.3171. coca-cafe.net.

Embody Natural Health

Stop by the organic juice and smoothie café to cleanse your body and mind! Embody Natural Health is committed to providing healthy drinks that have clear health benefits.

Raw juices are a great way to break from chemicals and processed foods, giving your body a burst of nutrition and energy. 5400 Butler St., Lawrenceville. 412.477.0767. embodynaturalhealth.com.

Industry Public House

Named for its vintage, industrial-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., Lawrenceville. 412.683.1100. industrypgh.com.

Highland Park

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 — a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.

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edible Allegheny • APRIL-MAY 2015

Pastitsio

cure

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 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources a lot 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 J.L. Kennedy Meat Stand. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville.

412.586.7656. greekpastitsio.com.

Photograph by Michael Fornataro

Ligonier

Piccolo Forno

Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers.

The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville.

412.622.0111. piccolo-forno.com.

Round Corner Cantina

Round Corner Cantina is a 21-and-over hot spot for great drinks and great Mexican food. Try one of its 11 different tacos, which include vegan choices, such as cauliflower with avocado salsa, and meatier options like pork belly with apple pico. Their tequila and mezcal selection is also extensive — complement your food with a great drink! 3720 Butler St., Lawrenceville. 412.904.2279. roundcornercantina.com.

North Hills

Out of the Fire Café

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. 3784 State Route 31, Suite 200, Donegal. 724.259.8887. outofthefirecafe.com.

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. Chicken from Eichner’s Farm is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.

McMurray

North Side

Sirena Taco Joint & Bar

Named after the Spanish word for mermaid, Sirena offers 19 varieties of tacos. From grilled albacore, to the Pittsburgh taco with spiced fries, steak, and Sriracha, the cuisine is that of Baja and complements a bar of craft beers and tequila aplenty — available outside at the cabana bar, too!

Donaldson’s Crossroads, 3909 Washington Road, Suite 201, McMurray. 724.260.0329. sirenapgh.com.

Willow

BREADWORKS

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. breadworkspgh.com.

Mt. Lebanon

San Lorenzo Ristorante

A sit-down Italian eatery, San Lorenzo Ristorante serves as a great date night locale. The BYOB restaurant offers traditional arancini, greens and beans, and pork Osso Buco, among other items, such as figs and prosciutto, and Torre de Melanzane. Be sure to inquire about jazz night. 4407 Butler St., Lawrenceville. 412.235.7696. sanlorenzopgh.com

Bistro 19

The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica 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.

412.306.1919. bistro19.com.

established

1933

pittsburgh, pa

The Modern Cafe

Serving shots and beer on the North Shore since 1933, The Modern Cafe provides an exciting atmosphere for grabbing a bite to eat before, during, or after a Pittsburgh sporting event, while choosing from a selection of more than 140 beers and award-winning sandwiches. 862 Western Ave., North Side. 412.321.4550. themoderncafe.com.

Oakland

Tamari

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 Drive, Warrendale. 724.933.3155. tamaripgh.com.

Legume

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.

412.440.0414. cafeio.com.

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, J.L. Kennedy Meat Stand, 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 N. Craig St., Oakland. 412.621.2700. legumebistro.com.

Mt. Washington

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., Lawrenceville. 412.206.9453. wildpurveyors.com.

Altius

Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic, sustainable wine menu. 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.

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 Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

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Peperonata from San Lorenzo Ristorante

Robinson

Soba

The Porch At Schenley

Situated within beautiful Schenley Plaza, The Porch is a comeas-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike.

Creating simple, delicious, made-from-scratch food, using fresh ingredients from local partners and farms, The Porch is an authentic everyday experience for a casual meal, a special occasion destination, and a great place to enjoy the sights and sounds of Oakland with good company. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

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 8, Robinson. 412.490.9130. mediterrabakehouse.com.

Regent Square

Shadyside

Root 174

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 S. Braddock Ave., Regent Square. 412.243.4348. root174.com.

Mediterra Bakehouse & Cakehouse

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. 412.362.5656. sobapa.com.

café zinho Café Zinho

Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes. Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene. 238 Spahr St., Shadyside. 412.363.1500.

Umi

Committed to serving ingredients that ensure freshness and quality, Umi provides Japanese delicacies unlike any other. A large selection of fish is flown in from around the world, making every meal at Umi an absolutely fine-dining experience. 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi.

South Side

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., Regent Square. 412.244.8002. square-cafe.com.

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Casbah

Specializing 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.

Ibiza Tapas & Wine Bar

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 shared with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson St., South Side.

412.325.2227. ibizatapaspgh.com.

Photograph by Michael Fornataro

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. mallorcarestaurantpgh.com.

Stagioni

Chef and co-owner Stephen Felder uses seasonal, local ingredients to freshen up his Italian-inspired cooking, while co-owner Cara Delsignore crafts rotating wine and drink lists to go with seasonal dishes. Try one of the restaurant’s incredible pastas or the Jamison Farm lamb steak with Romesco sauce and arugula. 2104 E. Carson St., South Side.

412.586.4738. stagionipgh.com.

Eleven Contemporary Kitchen

Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Derek Stevens provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a custom-tailored experience. 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.

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 USDAcertified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District.

412.709.6622. eatgaucho.com.

Luke Wholey’s Wild Alaskan Grille For the freshest seafood selections, dive in to Luke Wholey’s Wild Alaskan Grille. The popular Strip District spot serves up delicious lunch and dinner dishes, and even offers catering options for your next big event. 2106 Penn Ave., Strip District. 412.904.4509. lukewholey.com.

Prestogeorge Coffee & Tea

This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-and-café 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 Ave., Strip District. 412.471.0133. prestogeorge.com.

Squirrel Hill

savoy

Allegro Hearth Bakery

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., Squirrel Hill.

412.422.5623. allegrohearth.com.

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. 412.261.6565. bigburrito.com/kaya.

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 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

Washington

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.

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 St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

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 facility is now located on the North Side. 205 21st St., Strip District.

412.281.1922. laprima.com.

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, Washington. 724.222.7120. angelosrestaurant.com.

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 District. 412.552.0150. lidias-pittsburgh.com.

The SpringHouse

The SpringHouse has happy cows, which they feed and milk themselves for use in 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.

724.228.3339. springhousemarket.com.

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• edible allegheny directory •

Nature’s Table

Find the region’s best Local offerings

BREWERIES BOCKTOWN BEER & GRILL

Join us for Healthy Pet Day

Sat, May 9, 2015

10am - 2pm, North Hills location

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

Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 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. 2401 Penn Ave., Strip District.

412.537.2337. eastendbrewing.com.

Erie Brewing Company

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

814.459.7741. eriebrewingco.com.

A fun filled, informative and freebie kind of day!

WE ARE A RETAIL STORE THAT SELLS ONLY ALL-NATURAL AND ORGANIC DOG AND CAT FOOD. We have scrupulously chosen the brands that we carry. You don’t need to do your homework because we’ve already done the research to assure that every food, treat and toy that we carry is not only safe for your pet, but also the most healthful. All of our foods are free of by-products, wheat, corn, soy, chemical Specializing preservatives, food dyes or any artificial ingredient in Raw what-so-ever. We offer a vast array of supplements, Fe eding! fish oil, aromatherapy and herbal remedies along with grooming products, leashes, collars and more.

A goal of ours is to source as many local and USA made eco-friendly products as possible. Our knowledgeable staff is ready to assist you in helping your pet to thrive.

Find us on Facebook and Instagram

Visit our website for location information and more

www.healthypetproducts.net

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Hofbrauhaus Pittsburgh

All of 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

Visit 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.

Stay Tuned Distillery

A craft distillery dedicated to smallbatch gins and fine whiskey, Stay Tuned’s products are made and labeled by the batch. 810 Ravine St., Munhall.

412.461.4555. staytunedstills.com.

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE

This market has been serving domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily since 1954. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.

East End Food Co-op

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

GIANT EAGLE Market District

Shop fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle Market District’s multiple locations. marketdistrict.com.

GLuten Free Zone

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.

J.L. Kennedy Meat Stand

Following the tradition of five generations, John and Val Kennedy and their children provide a variety of locally raised meat and poultry at the Farmers’ Market Co-op of East Liberty. The stand is committed to serving steroid- and antibiotic-free meats that are federally certified with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.

Ligonier Country Market Located at Loyalhanna Watershed Farm, the market is open from mid-May to October and hosts more than 130 vendors each week. Shop for a wide variety of fresh produce, flowers, meats, breads and pastries, as well as handmade crafts, jewelry, pottery, candles, soaps, and much more.

110 Andi Lane, Ligonier. 724.858.7894. ligoniercountrymarket.org.

Marty’s Market

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

412.586.7177. martysmarket.com.

Nature’s Way Market

Restock at this natural grocery store, featuring certified organic food, gluten-free products, and more healthy choices. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

With this group, local farmers deliver fruits, vegetables, and other farmraised products right to you. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.

Quality Gardens

Peruse a large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia.

724.625.1211. quality-gardens.com.

Sunny Bridge Natural Foods

This grocery store 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.

Schramm Farm and Orchard

Casa Rasta

Serving delicious Mexican-Caribbean fusion dishes, Casa Rasta focuses on keeping its menu fresh and flavorful.

2056 Broadway Ave., Beechview.

412.344.4700. 130 S. Highland Ave., East Liberty. 412.362.7969. casarastapgh.com.

Daphne Café

At this family-run restaurant, Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus, is served with a smile. 5811 Ellsworth Ave., Shadyside. 412.441.1130.

THE GREEK GOURMET

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

THE LIVERMORE

Pick up fresh fruits and vegetables, a bottle of Arrowhead Wine, or plants for your own garden at this familyowned farm and market. 1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.

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

412.361.0600.

Schwartz Living Market

McCormick & Schmick’s Seafood Restaurant

The Schwartz Living Market is an evolving collaborative process, creating “An Urban Oasis for Healthful Living.” Its goals are to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303.

1317eastcarson.blogspot.com.

Soergel Orchards

Growing fresh produce for generations, this family-run farm sells everything you need for cooking dinner, decorating the house, or finding a great gift. 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

Trax Farms

Explore the antique loft, the wine shop, and items from the specialty market for a delicious dinner or lunch on the go. Be sure to add the farm’s family-friendly events to your calendar. 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.

Whole Foods Market

Enjoy 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 Andrew’s Steakhouse

Osteria 2350

A casual Italian eating establishment, similar to a tavern, yet less formal than a ristorante or trattoria, this space offers seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. osteria2350pittsburgh.com.

StonePepper’s Grill

The locally owned StonePepper’s Grill is a fun, casual, full-service restaurant and bar specializing in brick-oven pizzas, burgers, salads, and pastas.

1614 Washington Road, Upper St. Clair.

412.854.4264. stonepeppers.com.

walnut GrIll

For your table, your home, your heart & soul.

Patio Sets • Garden Accents • Shrubs Antiques • PA Wine • Spring Flowers Easter Activities start March 28 Details at traxfarms.com

MOTHER’S DAY TEA

MAY 9. RESERVATION REQUIRED. CALL 412-835-3246

Enjoy fresh, upscale casual dining, fit for the entire family at four different locations. Order from the diverse, chefdriven 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.

528 Trax Rd. Finleyville, PA 15332

AX

FARM S

This contemporary steak and fresh seafood restaurant offers an exclusive wine list and delicious dishes. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.

The nation’s premier family of seafood restaurants is 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.

TR

Penn’s Corner Farm Alliance

®

CELEBRATING 150 YEARS

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Yinzburgh BBQ

Salt of the Earth Food + Drink 5523 Penn Avenue 412-441-7258 www.saltpgh.com

Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender.

From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside.

412.621.YINZ. yinzburghbbq.com.

Schools Chatham University

This private, selective, fully accredited, and nonsectarian institution offers baccalaureate degrees to men and women, and co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.

Chop, wok, and Talk!

This Asian and specialty cooking school welcomes cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.

Robert Morris University

Located approximately 20 minutes from Downtown Pittsburgh, this 5,000-student university offers 60 undergraduate degree programs and 20 graduate degree programs.

6001 University Blvd., Moon Township.

800.762.0097. rmu.edu.

specialty Bella Dolci Cookies

Offering made-to-order, homemade cookies, pastries, and other sweet treats that can be personalized for any occasion, owner Ann Vickers uses old-world Italian recipes combined with modern twists to create indulgent, special occasion creations.

412.576.2618. belladolcicookies.com.

Big Horn Ranch

This ranch builds its customer relationships with a foundation of trust — trust that every product sold will be grown the way an animal should be, according to nature’s design. The naturally and humanely raised livestock is grass-fed, and every high-quality meat is good for the environment, the animal, and you! Big Horn Ranch offers home delivery for CSA shares. 1670 Page Hollow Road, Pittsfield.

814.563.7348. bighornmeats.net.

BURGH BITS AND BITES

Enjoy a food-tasting adventure and historic walking tour of Pittsburgh neighborhoods that offers delicious ethnic specialties. Come hungry! Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville.

888.718.4253. burghfoodtour.com.

Coffee Tree Roasters

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 six neighborhood shops in Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.

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edible Allegheny • APRIL-MAY 2015

DJ’S BUTCHER BLOCK

DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices, as well as local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield. 412.621.3100. djsbutcherblock.com.

Edible Arrangements

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

Espresso A Mano

Drink in an espresso bar that provides highquality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.

Farm to Table Pittsburgh

Farm to Table Pittsburgh provides Local Food Programs for schools, employers, senior residencies, and community groups as it strives to bridge the gap between consumers and local food producers. Its Wellness Program and local food tastings aim to provide locally grown foods that benefit both physical and economic health. 412.563.8800. farmtotablepa.com.

FEDE PASTA

Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin.

724.515.5983. fedepasta.com.

Fortunes Gourmet Coffee

For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees.

Subscribe to its coffee subscriptions and have your favorite blend delivered at your doorstep. 412.771.7767. fortunescoffee.com.

FRESH FROM THE FARM JUICES

This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-a-kind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. 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.

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.

Healthy Pet Products

Keep your pet healthy and happy with a variety of all natural and organic foods, treats, and accessories. 9805 McKnight Road, McCandless. 412.366.0700. 1742 Washington Road, Upper St. Clair. 412.831.3700. healthypetproducts.net.

HILLMON APPLIANCE

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. hillmonappliance.com.

Intellectual Nutrition

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

LOOM Exquisite Textiles provides fabulous fabrics and accoutrements for all of your decorating, upholstery, and sewing needs.

2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.

KQV RADIO

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.

the Mattress Factory

A museum of contemporary art that presents exhibits you can get into — room-sized environments, created by in-residence artists.

Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side. 412.231.3169. mattress.org.

MCG Jazz

The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side. 412.322.0800. mcgjazz.org.

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 Merchant

Honoring the integrity of extra-virgin olive oil, this specialty store features 40 flavors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576. theolivemerchant.net.

THE OLIVE TAP

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.

A RAINBOW OF FLAVORS For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

Pittsburgh Parks Conservancy

Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. The Parks Conservancy has since raised more than $60 million toward park improvements and 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. It brings fresh perspectives and artists into its historic glasshouse environment; and advocates for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland.

412.622.6914. phipps.conservatory.org.

PUREDENT

Smile brighter with this mercuryfree, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside.

412.631.8947. puredent.net.

Rania’s Catering

5

Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com.

Slow Food Pittsburgh

This nonprofit, eco-gastronomic member-supported organization was founded in 1989 to counteract fast food and fast life; the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. slowfoodpgh.com.

edibl eallegheny.com • edible Allegheny

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SPLASH KITCHEN BATH Home

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

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

“Spring Has Sprung” Food & Fun

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

A store, a gallery, and a destination, located on a farm dating back to the mid-1880s, this space opens 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.

Ten Thousand Villages

Join us on the farm for…

Mother’s Day Chicken Bar BQ May 10 Noon-9 pm

Farm Heritage Day Festival May 24 11 am-4 pm

Memorial Day Chicken Bar BQ May 26 11 am-9 pm

The Bev & Sam Minor Family

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

www.springhousemarket.com

Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. They’ve also been producing Pittsburgh’s favorite iced tea for more than three decades.

1049 Jefferson Road, Penn Hills.

800.892.1039. turnerdairy.net.

Weather Permitting Pittsburgh

PACKAGE

—— 20 ISSUES / YEAR ——

INCLUDES WHIRL, EDIBLE ALLEGHENY MAGAZINE, WHIRL@HOME & WHIRL WEDDING GUIDE 412.431.7888 • WHIRLMAGAZINE.COM EDIBLEALLEGHENY.COM • WHIRLWEDDINGS.COM

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edible Allegheny • APRIL-MAY 2015

Fallingwater

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

UNIVERSITY CLUB

2 YEARS $69.95

Located in the heart of Pittsburgh’s business, cultural, and retail hub, the Fairmont offers superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown.

412.773.8800. fairmont.com/pittsburgh.

Turner Dairy

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.

COMPLETE

TRAVEL Fairmont Pittsburgh

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 and available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

Una Biologicals

GET THE 1 YEAR $49.50

Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Pittsburgh Public Market. Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. 2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org. wheelandwedge.com.

A Fair Trade retailer of artisancrafted home décor, this shop also sells 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.

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.

PITTSBURGH FOOD, SPORTS, STYLE, EVENTS, HOMES, & WEDDINGS

Wheel and Wedge Cheese Shop

Now in its second year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery. Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. 510 Maryland Ave., Shadyside. weatherpermittingpgh.com.

FOXLEY FARM

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

A prime business meeting and vacation spot, Oglebay offers golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.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.

Washington County Chamber of Commerce

One of the fastest-growing destinations in America, Washington County is constantly expanding and improving with new businesses and leisure, recreational, and commercial destinations. 375 Southpointe Blvd., Suite 240, Canonsburg. 866.927.4969. visitwashingtoncountypa.com.

Wellness Bikram Yoga Pittsburgh

Fully affiliated and certified by Bikram’s Yoga College of India, this studio is dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. 20273 Rt. 19, Cranberry, 724.814.9676. bypgh.com.

The Breathe Project

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

HARDIN ACUPUNCTURE

Experience acupuncture treatments for everything from women’s health, and anxiety, to depression and migraines.

5655 Bryant St., Highland Park.

412.927.4768. hardinacupuncture.com.

Himalayan Institute

Deepen your practice of yoga and meditation, and better your 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

This studio offers 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.

Wines & Spirits 6 Mile Cellars

Harborcreek, Pa.’s first winery is a fusion of an old country setting and modern accents. Its handcrafted wines and hard ciders are sold locally at four farmers markets: Bethel Park, Moon Township, Market Square, and Sewickley.

5727 Firman Road, Erie. 814.580.8375.

6milecellars.com.

Arsenal Cider House & Wine Cellar

Sip high-quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville.

412.682.7699. arsenalciderhouse.com.

Christian W. Klay Winery

Award-winning wines are sold at this restored 1880s barn, which is also 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 25 WINERY

This beautifully renovated firehouse features 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

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

330.497.1000. gervasivineyard.com.

Glades Pike Winery

Taste 20-plus varieties of award-winning wines. 2208 Glades Pike, Somerset.

814.445.3753. gladespikewinery.com.

Loose Leaf Artisan Teas Soothing Tisanes, Culinary Herbs & Fresh Spices.

Hand-bagged. Custom-blended.

4127 Butler Street Pittsburgh PA, 15201 412 877 4223 • Open 11-7 Daily • GryphonsTea@gmail.com

Greendance Winery

Cheers to over 40 distinct wines, from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.

J&D Cellars

Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes, J&D Cellars delivers the very best vino. 290 Roupe Road, Eighty Four.

SEASON OPENING APRIL 4TH

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+

• Last Bite •

Visit edibleallegheny.com for a recipe from Giant Eagle Market District Chef Crystal Baldwin for Minted Asparagus!

Head Start

By Andrea Bosco Photograph by Michael Fornataro styling by saMantha casale

Asparagus is one of those beautiful, seasonal vegetables that screams spring. Its delicate flavor can be deliciously enhanced with a drizzle of olive oil, a dash of sea salt, and a spritz of lemon juice. A cousin of onion and garlic, the slender spears thrive in warm and wet climates, and crop up most plentifully in April and May. It’s said the herbaceous vegetable dates back to 3000 BC, where it was used for its diuretic properties and to combat fatigue. Today, it’s common for asparagus to be served sautéed with a protein of mild sweetness, such as seared scallops, herb-crusted lamb, or beef and a Bearnaise sauce. Trax Farms starts the growth of its tender stocks as seeds in the greenhouse. “It turns into a small fern,” says Bob Trax. “We plant the root into the ground with its head sticking out once it’s 18 inches long.” For home gardeners, he suggests letting the plant go for at least a year or two before harvesting. “If you pick the sprouts, you harm the roots.” Yearly, Trax Farms Market sells several thousand pounds of the nutrient-packed produce — some varieties homegrown, some from California and the Carolinas. The business operates its hayrides with a stop to see the asparagus patch, “a show-andtell piece,” says Trax. If you’d like the perennial to show in your garden, Trax says to remember to “let them grow!”

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

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edible Allegheny • APRIL-MAY 2015

edible DC

Celebrating the Local Food Culture of the Capitol Region, Season by Season

Mick Klug on Peaches

Refresh: Cold Summer Soups T H E H E I R LO O M TO M ATO

SUMMER 2014

•

A MEMBER OF EDIBLE COMMUNITIES

•

ISSUE 24

Support Local Community, Food & Drink Member of Edible Communtiies

Good food. Good drink. Good read. • No. 25 • Summer 2014

Javier Plascencia | Organic Beer | Smit Farms | No-dirt Gardening Tulloch Farms | Crime in the Fields | Native Plant Gardening

edible Toronto Member of Edible Communities

®

AND THE GOLDEN HORSESHOE

No. 15 • Spring 2011

edible TULSA

Inspired | Informative | Influential

Spring’s Bean Sprung!

Overindulge in Asparagus while the Local Pickings are Good Romance the Palate, Latin American Style Taste Prince Edward County Resurrect Tradition

Support Local Community, Food & Drink Member of Edible Communities

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