Edible Allegheny: August/September 2014

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

August/September 2014

Number 39

Peppers FOR EVERY PALATE ON PAGE 36

Perennial

FAV O R I TES

Tips on planting a garden that keeps on giving

FIND A

STONE FRUIT Apricots, cherries, peaches, and plums

Farmers Market

— it doesn’t get any sweeter 08

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71896 45765

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Aug/Sept 2014 $4.95

Display Until September 30, 2014

NEAR YOU

The region’s most extensive directory, page 41 Member of Edible Communities

edible TULSA

Inspired | Informative | Influential

Support Local Community, Food & Drink Member of Edible Communities

contents August/September 2014

departments 4 Editor’s Letter

Food is community, and we’re all about sharing.

6 Calendar

Channel your inner Julia Child with cooking classes, catch a sunset during a plethora of summer farm dinners, and save the dates for fall harvest festivals.

8 First Course

Join us as we explore a new hilltop eatery, a “breadwinning” anniversary celebration, and locally sold snacks to satisfy your palate.

Plus, learn about a farm cooperative’s new, heartfelt partnership.

14 Edible EveNts

Pittsburgh has seen its fair share of locally and nationally acclaimed chefs.

Peruse recent visits, including a farm-to-table reception with Michael Pollan and a gala tribute to Thomas Keller.

18 Editor’s Kitchen Get cracking on the spines of these fun food reads.

Find everything from cooking vegan, to a guide to detoxing. Plus! Delicious recipes for a raw diet.

20 Perfect Pours

Join us as we tour wine country. Get sipping tips from nearby wineries, and plan a weekend of vine dining.

34 Local Leaders

As Marty’s Market in the Strip District turns two, its owner Regina Koetters continues to positively impact Pittsburgh by supporting top purveyors and educating its patrons.

36 Three Ingredient Fix

From pickled to stewed, peppers are a late summer staple. Tag these three saucy recipes, packed with flavor and color, for future dinners.

53 Edible Dining Guide

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

58 Edible Directory

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

64 Last Bite

Discover a family of stone fruits perfect for summer baking or simply solo. It’s peak season for these pitted beauties.

features

24 Creative Harvest

Don’s Appliances and Hillmon Appliance Corporate Chef Anthony Marino takes “lunchbox” up a notch with a special CSA delivery from Kretschmann Family Organic Farm.

26 Green Thumbs Up

Perennials are a low-maintenance, high-yielding, and eye-catching way to beautify your outdoor space. We’re showcasing our Editor in Chief ’s beautiful blooms.

30 Taste of Place

Local cheese retailers weigh in in response to the European Union’s requests to seize ownership of the names of native cheeses. Get all of the details, plus five local cheeses you must add to your shopping list.

41 Edible Allegheny Farmers Market Directory Bring the heat! Perfect pepper recipes are on page 36.

Find a farmers market near you in our annual compilation of summer farm stands!

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Photograph Michael Fornataro. n edibleby Allegheny

Ads_Edible August Final 6/30/14 11:07 AM Page 1

Celebrating Local Food, Farms & Cuisine, Season by Season

August/September 2014 Publisher

Jack Tumpson “Fresh, juicy peaches!

Their fragrant taste makes for the best weekend brunch — grilled, in muffins, or simply solo.”

editor in chief

Christine McMahon Tumpson Executive Editor

WE As k ed our s ta f f :

Associate Editor

“What’s your favorite farmers market purchase?”

Andrea Bosco Rachel Jones

Editorial Assistant “I always have to buy a bag of kettle corn! The Wild River Kettle Korn at the Main Street Farmers Market in Washington is my favorite.”

Liz Petoniak

Contributing writer

Ian Mikrut

art Director

Jason Solak

ASSISTANT ART DIRECTOR

Jordan Harriger

Graphic Designer

Samantha Casale

STAFF PHOTOGRAPHER

Michael Fortnataro

contributing Photographers

Lindsay Dill, Ben Petchel, Allie Wynands, Cayla Zahoran ADVERTISING DIRECTOR “Dahlias and peaches!”

“Fresh strawberries! Their amazing smell draws you into the market.”

Sue Rye Glaneman

Account ExecutiveS

Emily Cassel, Meghan Milligan, Jaime Mullen Business Manager

Brandon Dunphy

“I love the tacos at the Caste Village Farmers Market!

They are the best I’ve ever tasted.”

Advertising production manager

Stephanie Flowers

Director of Digital Media

Lauren Wells

“I can’t resist the smell of fresh berries or fresh flowers!”

art intern

Valerie Hogan

Editorial interns

Indigo Baloch, Benjamin Laun, Shaune Marx, Cassie Pawk, Maria Vogel Advertising Interns

Kimberly Bauer, Veronica Cheng, Louis Coccoli, Laine Kaminski, Jessica Klimczyk For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

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

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Photograph by Nicole Burkhardt.

It’s the season for football and outdoor concerts, and that means tailgating parties, too. Traditionally these open-air feasts focus on fatty foods and alcohol, but here are some practical tips to make this season’s bashes a bit healthier.

Healthy Tailgating Tips

By Claire Marshall, MS, RD, LDN Senior Health Coach, UPMC Health Plan Fill Up With Fiber

Alternatives to High-Fat Foods

Limit Liquid Calories

Incorporate fresh fruits, vegetables, and whole-grain crackers for snacks.

Try baked rather than deep-fried wings. Dip them in sauce instead of covering them completely.

Alcohol contains almost as many calories per gram as fat.

Choose raw or unsalted nuts for snacking, but be mindful of portion size. Even healthy calories can add up!

Bring a salad. Plates half full of fruits and vegetables can keep you from overdoing it with other foods.

Grill ground turkey or veggie burgers instead of red meat. Use flavorful veggies as toppings instead of cheese or mayonnaise.

Choose reduced-fat, all-beef hot dogs, or a chicken substitute.

Alternate alcoholic drinks with glasses of water. Alcohol can lead to dehydration.

Choose lower-calorie alternatives to soda, such as unsweetened iced tea, sparkling water with lemon or lime, or all-natural coconut water.

The most practical approach to any food-focused event is to plan ahead and practice portion control. When you’re the host, you can be sure to offer healthy options.

If you’re a guest, offer to bring a dish that you feel good about eating. If you’re not sure that there will be healthy foods available, don’t go to the event hungry — have a reasonable meal or snack at home first.

Editor’s Letter

Share the Moment

F

ood is central in our office. Most days, lunches are glorified leftovers from a killer recipe found in a circulating issue of Bon Appétit magazine.

And, if the delicious attempt was a dessert (blueberry crumb bars, anyone?), well, it’s up for grabs in the kitchen. We call on Nicky’s in the North Side for its unmatched vegetable Pad Thai and green curry, and for every office birthday, there are sweets, guaranteed. The best part? Sharing.

I’m thrilled to share with you this issue, collectively constructed by our team, in my new post as Executive Editor.

Perhaps a trip to the farmers market is your favorite weekend excursion. The largest regional Farmers Market Directory, with nearly 180 farms and farmstands, is at your fingertips on page 41.

Before you go, get the juicy details on the season’s superstars, stone fruit. Last Bite, page 64, is all about the summer-in-your-hand varieties. After all, what’s better than a good, ripe peach?

Pick a pepper, any pepper, on page 36. Three chefs share their favorite recipes for the passel of peppers ready for picking in your garden. How does your garden grow?

We explore the benefits of perennial gardens, page 26, and ask the experts for prime planting tips. And, if you’ve been searching for fresh reads, look no further. From food coaching to craft cocktail recipes, we’ve hand-picked eight books that will inspire you.

There is so much more in the issue! We encourage you to relish every last bit of summer with a glass of wine (page 20) and a healthy pore over our pages.

Cheers!

Andrea Bosco, Executive Editor

Food ‘Grams 1.

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P.S. I’ d love to add to my list of restaurants and recipes to try. Tweet us where you go and what you’re whipping up in the kitchen @edibleallegheny!

Edible Allegheny staffers agree: Instagram snaps are unavoidable when cooking and dining in Pittsburgh.

Here’s where (and what!) we’ve been eating this summer.

1. Associate Editor Rachel Jones captured a gorgeous view of the city via Mt. Washington’s Altius.

2. Advertising Production Manager Stephanie Flowers sipped on fresh vino at Gervasi Vineyard’s Crush House.

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3. Executive Editor Andrea Bosco treated herself to a piece of Coconut Cream Cake at Girasole in Shadyside.

4. Staff Photographer Michael Fornataro captured a behindthe-scenes shot of Il Pizzaiolo’s heirloom tomato-loaded pizza during a shoot.

5. Editorial Assistant Liz Petoniak successfully tried her hand at roasted salmon with herbed crème fraîche.

6. Assistant Art Director Jordan Harriger enjoyed The Farmer’s Table Chef Jacob Mains’ deconstructed tiramisu, made with ingredients from Jarosinski Farms.

7. Director of Digital Media Lauren Wells broke for lunch on the WHIRL office’s sunny outdoor patio.

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8. Graphic Designer Samantha Casale admired the creative “chalkboard menu” at Salt of the Earth in Garfield.

Check us out online at /edibleallegheny

@edibleAllegheny

On the cover: Produce and cheese from Giant Eagle Market District and Marty’s Market, photograph by Michael Fornataro | Styling by Samantha Casale

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THE WALL STREET JOURNAL

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

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

Nothing bootleg about it.

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

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

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

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Calendar

AUGUST 2014 • Through October 5 Summer Flower Show, Phipps Conservatory and

• August 7 (Thursday) Cocktails with Best-Selling Author Amy Stewart,

• August 20 (Wednesday) Bob O’Connor Cookie Cruise, Gateway Clipper

Organic Blueberry Production Class, Hunter

Kaya’s Vegetarian Prix Fixe Dinner, Kaya, Strip

• August 8 (Friday) Yoga Queen — Jen Caumo, South Hills Power Yoga,

• August 21 (Thursday) Savor Pittsburgh, Stage AE, savorpgh.com

Botanical Gardens, Oakland, 412.622.6914

Pittsburgh Botanic Garden, Green Tree, 412.444.4464

• Through September 1 Butterfly Forest, Phipps Conservatory and Botanical

Farms, Fairview, 814.840.4370

Gardens, Oakland, 412.622.6914

• Every Monday Story Time @ Soergel Orchards, Soergel Orchards,

Wexford, 724.935.1743

• Every Tuesday Bits & Bites on Tuesday Nights, Whole Foods

Dormont, 412.207.9535

• August 9 (Saturday) Amish-Made Donuts, Soergel Orchards, Wexford, 724.935.1743 (9-16)

• Every Wednesday Farmers at Phipps, Phipps Conservatory and Botanical

(9-16)

Gardens, Oakland, 412.622.6914

washingtonfair.org

• August 1 (Friday) (1-2) Mingo Creek Park Observatory Public Star Party, Mingo Creek Park Observatory, Washington,

• August 10 (Sunday) Churchview Farm Dinner Series: Casbah and Salt of the Earth, Churchview Farm, North Baldwin,

(1-September 30)

Theatre Arts Summer Camp,

Little Lake Theatre, McMurray, 724.745.6300

• August 2 (Saturday) Open Air Dinner, Greendance Winery, Mt. Pleasant, 724.547.6500

Wine, Jazz & Pops! Festival, North Strabane Township Municipal Park, North Strabane Township, washsym.org

(2-3)

churchviewfarmpgh.squarespace.com

Spicy Medicine, Bedner’s Farm and Greenhouse, McDonald, 724.926.2541 Pavilion Music Series — Black Magic, Christian W. Klay Winery, Chalkhill, 724.439.3424

Fields to Fork, Bedner’s Farm and Greenhouse, McDonald, 724.926.2541

(10-24)

Farm Dinner, Soba, Shadyside, 412.362.5656

• August 11 (Monday) (11-17) Pittsburgh Restaurant Week,

Churchview Farm Dinner Series: Crested Duck Charcuterie, Churchview Farm, North Baldwin,

(11-17) Localfest, Bocktown Beer and Grill, Robinson, 412.788.2333, Monaca, 724.728.7200

churchviewfarmpgh.squarespace.com

Garden Parties: Joy Ike, Rodef Shalom Congregation, Shadyside, 412.621.6566

Washington County Agricultural Fair, Washington County Fairgrounds, Washington,

• August 3 (Sunday) Murder Mystery Dinner Theater, Christian W. Klay Winery, Chalkhill, 724.439.3424

District, 412.261.6565

Farm Dinner, Soba, Shadyside, 412.362.5656

Market, Shadyside, 412.441.7690

724.348.6150 or 3ap.org

Fleet, boboconnorfoundation.com

pittsburghrestaurantweek.com

Andrew Stockey, Christina Dickerson, Ricky & Michelle Kirsop

• August 23 (Saturday) Kids in the Kitchen, Metamorphosis Center, LLC,

McMurray, 724.260.0797

Seven Springs Wine Festival, Seven Springs Mountain Resort, Seven Springs, 800.452.2223

(23-24)

17th Annual Art Festival on Walnut Street, 739 Bellefonte St., Shadyside, 561.746.6615

(23-24)

• August 24 (Sunday) PedalPGH, pedalpgh.org • August 25 (Monday) Dinner with the Doc, Andora Restaurant, Cranberry, 724.741.6080

Greenhouse, McDonald, 724.926.2541

• August 12 (Tuesday) Penguin Encounter, The National Aviary, North Side,

412.323.7235

Pavilion Music Series — Harold Betters, Christian

(3, 31) Breadmaking Class, The Enrico Biscotti Company, Strip District, 412.281.2602

• August 13 (Wednesday) Fruit Tree Workshop, Environment & Energy

• August 28 (Thursday) Casbah Benefit Dinner, Casbah, Shadyside, 412.661.5656

Tropical Bonsai for Beginners, Bedner’s Farm and

(3, 17, 24) Yoga in the Square, Market Square, Downtown, downtownpittsburgh.com

• August 4 (Monday) Jack Buncher Foundation Free Admission Day, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

(4-8)

Farm Dinner, Soba, Shadyside, 412.362.5656

• August 5 (Tuesday) (5, 12) Little Sprouts Sessions, Schramm Farms &

Orchards, Jeannette, 724.744.7320

Community Outreach Center, East Liberty, 412.362.6360

• August 16 (Saturday) Tour des Trees, Tree Pittsburgh, East End, 412.362.6360 Lobster Clambake, Christian W. Klay Winery, Chalkhill,

724.439.3424

Jam on Walnut, Walnut Street, Shadyside, 412.321.4422 (16-17)

Laurel Highlands Garlic Festival, Faranda’s

Farm, Hollsopple, 814.479.7109

• August 17 (Sunday) Churchview Farm Dinner Series: Avenue B and B Gourmet, Churchview Farm, North Baldwin,

churchviewfarmpgh.squarespace.com

Kid’s Craft Day, Bedner’s Farm and Greenhouse,

Preserving Herbs and Edible Flowers, Bedner’s

(6, 20)

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Farm and Greenhouse, McDonald, 724.926.2541

Farm Dinner, Soba, Shadyside, 412.362.5656

• August 29 (Friday) (August 29-September 1)

Heinz Field Rib Festival, North Shore, heinzfieldribfest.com • August 30 (Saturday) Churchview Farm Dinner Series: Legume, Butterjoint, and Vanilla Pastry Studio, Churchview

Farm, North Baldwin, churchviewfarmpgh.squarespace.com

Summer Concert Series, Bocktown Beer and Grill,

Monaca, 724.728.7200

• August 6 (Wednesday) Sample of Station Square, Station Square, 412.321.4625 x315 McDonald, 724.926.2541

W. Klay Winery, Chalkhill, 724.439.3424

Pavilion Music Series — Abacus Jones, Christian

• August 31 (Sunday) Churchview Farm Dinner Series: Vegetarian Dinner, Restaurant TBA, Churchview Farm, North

Baldwin, churchviewfarmpgh.squarespace.com

Labor Day Weekend Picnic, Greendance Winery, Mt. Pleasant, 724.547.6500

W. Klay Winery, Chalkhill, 724.439.3424

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Photograph by Allie Wynands.

SEPTEMBER 2014 • Through September Garden Tours, Pittsburgh Botanic Garden, Green Tree, 412.444.4464

• Every Wednesday Farmers at Phipps, Phipps Conservatory and Botanical

Pavilion Music Series — Rightly Noted, Christian

Pavilion Music Series — Harold Betters, Christian

• September 16 (Tuesday) (16-17) Pumpkinfest, Bocktown Beer and Grill,

• September 23 (Tuesday) BBQ Sundaes, Standing Chimney, New Galilee,

W. Klay Winery, Chalkhill, 724.439.3424

W. Klay Winery, Chalkhill, 724.439.3424

Robinson, 412.788.2333, Monaca, 724.728.7200

724.336.5224

• September 17 (Wednesday) Kaya’s Vegetarian Prix Fixe Dinner, Kaya, Strip

• September 25 (Thursday) Casbah Benefit Dinner, Casbah, Shadyside, • September 27 (Saturday) (27-28) Fall Family Fun, Faranda’s Farm, Hollsopple,

Organics, Sligo, 814.603.1022

• September 21 (Sunday) From Garden to Table at the Barn, Pittsburgh

Botanic Garden, Oakdale, 412.444.4464

• September 4 (Thursday) (4-October 12) Dixie’s Tupperware Party, CLO

Annual Chili Cook-Off & Laurel Highlands Harvest Festival, Christian W. Klay Winery, Chalkhill,

(27- October 31)

Gardens, Oakland, 412.622.6914

• September 1 (Monday) Labor Day Chicken BBQ, The SpringHouse, Washington, 724.228.3339

Labor Day Harvest Celebration, Clarion River

Cabaret, Downtown, 412.281.3873

District, 412.261.6565

724.439.3424

• September 5 (Friday) Riverlife’s Party at the Pier: Gold & Glam, Rivers

412.661.5656

814.479.7109

Fall Festival, Schramm Farms &

Orchards, Jeannette, 724.744.7320

• September 29 (Monday) Dinner with the Doc, Andora Restaurant, Cranberry, 724.741.6080

Casino Amphitheater, partyatthepier.com

• September 6 (Saturday) Amish-Made Donuts, Soergel Orchards, Wexford,

724.935.1743

First Year Beginning Beekeeping Workshop,

Beechwood Farms Nature Reserve, Dorseyville, 412.225.0930

• September 7 (Sunday) Grandparents Day Ham & Turkey Dinner, The SpringHouse, Washington, 724.228.3339

Pavilion Music Series — Shelly McCombie, Christian W. Klay Winery, Chalkhill, 724.439.3424

Fields to Fork, Bedner’s Farm and Greenhouse, McDonald, 724.926.2541

(7, 21)

Laurel Highlands Garlic Festival, Faranda’s

Farm, Hollsopple, 814.479.7109

• September 8 (Monday) 20th Anniversary Girls Hope Women’s Tournament and Celebrity Chef Luncheon with Michael Wurster, Gordon Ramsay’s Chef de Cuisine, Pittsburgh Field Club, Fox Chapel, 412.963.8500 Pro Walk/Pro Bike/Pro Place, David L. Lawrence Convention Center, Downtown, pps.org

(8-11) (8-12)

Korean Harvest Festival, Soba, Shadyside,

412.362.5656

• September 12 (Friday) Funk-Soul Friday — Guest Teacher Becca Robertson, South Hills Power Yoga, Dormont, 412.207.9535

• September 13 (Saturday) The Pittsburgher 2014 Gourmet Burger Competition and Music Festival, Rivers Casino Lawn and Amphitheater, North Shore, 412.231.7777

• September 14 (Sunday) Churchview Farm Dinner Series: Dish Osteria, Churchview Farm, North Baldwin, churchviewfarmpgh. squarespace.com

Turn to page 64 for the scoop on seriously delicious stone fruit.

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First Course EDITED By Liz Petoniak Photographs by MICHAEL FORNATARO

THE BIG CHEESE

For cheese aficionados, the experience at the Wheel & Wedge table, located in the Pittsburgh Public Market, likens to a child entering a candy shop. Crafted completely with materials found at Construction Junction, the attention to detail — such as the custom floor, made to resemble a cheese board — invites the eye in. Homemade crackers, local honey, jams, and organic nuts fill the shelves. And, then there’s the cheese — ranging from creamy to crumbly — all produced locally or regionally. Manager and cheese fanatic Alix Wiggins takes time to ask each customer about their likes and dislikes, offering samples and her knowledge. “I want to show people that there is great cheese out there that can be a treat,” says Wiggins. “You don’t have to go to the grocery store. You can come down here, try some samples, have a great afternoon, see The Strip, and take home a little piece of Pennsylvania with you.”

Owners David and Cristina Lagnese find great satisfaction supporting small, familyowned operations, and, in fact, Wheel & Wedge was founded out of the bonds of friendship. The cheese purveyors got their start more than five years ago while selling juice and coffee at the East Liberty Farmers Market. The couple offered to help sell cheese for their friends at River View Dairy, and, from there, they slowly built up their repertoire of local selections. That wide array of options includes Schof Kase, Brady’s Bend Swiss, and Brady’s Bend aged cheddar, aged in their cheese cave located in Brady’s Bend, Pa. David hopes that the cave’s popularity will grow to resemble communal village cheese caves like those in Italy and France. Most of all, Wiggins and the Lagneses hope to share their passion. “I still get a thrill when a customer tries something new, loves it, and then I get to tell them that it’s made in Clarion Country by an Amish guy,” says David. Slow Food Pittsburgh recently selected Wiggins as one of two local cheesemongers to attend the American Cheese Society Conference in Sacramento, Calif., which she hopes will “give her tools to improve the Pittsburgh cheese scene.” The wheels keep on turning for this shop — we can’t wait to see what it churns out next!

Wheel & Wedge, Pittsburgh Public Market, 2401 Penn Ave., Strip District.

412.281.4505. pittsburghpublicmarket.org.

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Wheel & Wedge owner David Lagnese and manager Alix Wiggins

+ Ca n ’t ge t en ou gh c h eese?

Visit edibleallegheny.com for the ingredients to Wiggins’ ultimate cheese plate!

HIGH-LE VEL DINING Gazing around Altius’ airy and sleek interior, not a trace of the former Georgetown Inn lies in sight, with the exception of the spectacular view. Mt. Washington’s newest hot spot has foodies abuzz — weekends are “crazy busy” according to Partner/Executive Chef Jessica Bauer. Already successful with Bistro 19 in Mt. Lebanon, this is the second restaurant venture for Bauer and her partner B. DeFrancis. Like its sister space, Altius features a seasonal, everevolving menu focused on sustainable and Altius Partner/Executive local food, delivered on the next level. “The Chef Jessica Bauer location lends itself to fine dining,” says Bauer.

“Obviously, the view is amazing and that’s what gets people up here, but we try to go above and beyond to give people an experience.” Each dining adventure begins with flavored, house-made popcorn, so as to say “enjoy the show,” followed by an assortment of breads made by the in-house pastry chef and an amuse-bouche. Bauer describes the menu items as whimsical, though not unapproachable or pretentious. A few dishes even put a twist on familiar menu items with elevated ingredients and witty names. One of Altius’ most popular plates, “Tongue n’ Cheek,” for example, is a pierogi stuffed with crispy beef tongue and braised beef cheek, topped with leeks, mushrooms, veal demi, and horseradish crème. And, seated at the bar, diners seeking a more relaxed experience can now savor casual, yet classy, fare, like lobster corn dogs and a ground grass-fed strip steak burger, which Bauer dubs as “the best burger in the city.” From 9 p.m. to close, guests will find an array of appetizers for $7 at the bar as well. On the beverage front, Altius recently launched a new “wine hour,” every day from 5-6 p.m., which boasts a $7 featured glass of wine, a half-off selected cocktail, and a $7 charcuterie plate. We can’t make our way up to Mt. Washington fast enough! Altius, 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.

Take a hayride out to PickYour-Own fresh vegetables

Hayride Times are 12pm, 1:30pm, and 3:00pm. Call or visit our website for reservations Space is limited

+ Fli p t o page 3 7 a nd t ry y our h a nd at on e of C h e f Ba uer ’s r e ci p e s!

SCHEDULE July 27 August 10 August 24 September 7 September 21

Buon Appetito!

Pittsburgh’s Italian scene is about to get a whole lot fresher, thanks to Osteria 2350’s new membership with Penn’s Corner Farm Alliance. Chef di Cucina Matt McClelland is instituting a new farm-to-table menu, allowing for constantly changing lunch and dinner options in addition to his standard classics, featuring livestock and produce all sourced within 100 miles of Pittsburgh. The relationship will allow Chef McClelland to provide his customers with a fresh approach to his seasonally prepared, Italian classics they’ve come to know and love.

It’s a win-win for both the dining and farming communities! Osteria 2350, 2350 Railroad St., Strip District. 412.281.6595. osteria2350pittsburgh.com. —Benjamin Laun

Conveniently located ten minutes from the Bridgeville Exit off I-79.

315 Coleman Road McDonald, PA 15057

729-926-2541

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INNOCENT INDULGENCE Chocolate under five calories and no sugar? Yes, please! Lovers of cacao will have a new, guilt-free way to get their fix — steeped in a warm cup of tea — when Numi Organic Tea rolls out its new line of Indulgent Tea this fall. Aromatic blends of herbs, spices, and cacao form delicious flavors, like Chocolate Earl Gray, Chocolate Mint, and Chocolate Rooibos, that taste as luxurious as a slice of triple-chocolate cake. We’ll forgo dessert for these treats any day! Available at Whole Foods Market, 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com. Numi Organic Tea, numitea.com.

SNAP TO IT The perfect combination of salty and sweet, all in one bite, Snappers has our staffers swooning!

Created by the same folks who brought us The Milk Shake Factory, these pretzels topped with smooth milk chocolate and gooey caramel from Pittsburghbased Edward Marc Chocolatier are now available at Giant Eagle Market District. Grab a bag, or two, at the Bethel Park, Pine Township, Settlers Ridge, or Shadyside locations. Edward Marc Chocolatier, 1705 East Carson St., South Side. 412.488.1808. edwardmarc.com.

Bread to L ast Cheers to 35 years! This fall, Breadworks celebrates a milestone anniversary. And, the secret to this bakery’s success rests in diversity — in its loaves, its customers, and its four current working partners Dave MacKenzie, Don Walsh, Fred Hartman, and Dave Thomas. When Breadworks opened in 1979, it was one of the few bakeries in Western Pennsylvania that made quality, fresh bread, free of preservatives and trans-fats. “All of our customers wanted their bread three times a week,” says Hartman. “It was hard to get across that without the preservatives — bread delivered on a Monday and used on a Wednesday wouldn’t be a good representation of us or them. We were trying to teach them that fresh bread should be served fresh and treated just like meats or produce.” Since then, sentiments have certainly changed. Nowadays, burgers sit wedged between brioche buns and diners look for bread baskets to impress at white tablecloth establishments. Looking forward, Breadworks hopes to continue to improve and refine within Pittsburgh’s expanding food scene. Hartman says, “The culinary industry itself has risen. Pittsburgh has become a mecca for people who aren’t afraid to take a chance with different foods and flavors. We feel that we can complement those meals. Our goal is for people to walk away with a great dining experience that started with the bread.” Celebrate with Breadworks on October 18 by stopping at its friendly storefront for a loaf of Chocolate Babka! Breadworks, 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.

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Photographs by Michael Fornataro, from Edward Marc Brands.

HE ALTHY APPETITE Penn’s Corner Farm Alliance now offers a mobile app! The Penn’s Corner Farm Stand Mobile App, available for free on both Apple and Android devices, allows locavores to conveniently shop on their phone or tablet for fresh produce, humanely raised meats, and a variety of other products from more than 30 local farms.

Download the app on Apple or Google Play stores, and order goodies for delivery the following week. Penn’s Corner Farm Alliance, 6400 Hamilton Ave., East Liberty. 412.363.1971. pennscorner.com — B.L.

Hot Dogs The dog days are upon us!

Friends of the Riverfront will release its limited-edition “dog days of summer”themed T-shirts, $15, and doggie bandanas, $5, at the sweatiest race of the summer, the Pittsburgh Triathlon & Adventure Race held August 1-3 on the North Shore. Pick yours up the day of the race at friendsoftheriverfront.com or at Friends of the Riverfront, 33 Terminal Way, Suite 33B, South Side. 412.488.0212.

Bella Dolci Cookies are homemade & Made-to-Order, using old-world recipes combined with a modern day marriage of flavors.

We use the best of the best quality ingredients and customize every order.

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Cell: (412) 576-2618 • Home: (724) 565-5005

www.BellaDolciCookies.com Ann.Vickers@BellaDolciCookies.com

Photograph from Penn’s Corner Farm Alliance.

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Frohnert adopted Howard and Jackson from the Animal Rescue League Shelter & Wildlife Center and Western PA Humane Society, respectively.

Giving Animals a Voice PETA’s Sexiest Vegan Next Door may very well live in your neighborhood! Ashley Frohnert of Friendship/Garfield won the title for 2014, giving a voice to veganism and animals alike. Winning the contest earned Frohnert a free trip to Maui, Hawaii, and the opportunity to spread her message through PETA’s incredible support. She is a coordinator of the 2014 Pittsburgh Walk for Farm Animals, held September 20 at Southside Riverfront Park, which raises awareness of animal cruelty and raises funds for Farm Sanctuary, a group that protects farm animals from mistreatment. Embracing her role as one of Pittsburgh’s vegan experts, Frohnert enjoys chatting with those who are curious about the lifestyle. “I think veganism is about educating yourself on the typical American diet,” says the self-proclaimed animal lover. “Once people realize what their diets do to the environment, their health, and animals, they can start making little changes, like exploring new foods. You’ll see you aren’t missing out on anything.” To keep up with veganfriendly restaurants around the city, Frohnert relies on veganpittsburgh.com. She raves about Eden and Spak Brothers, and declares Pittsburgh is an “amazing” place for vegans. “I personally want everyone to be vegan,” she says with a laugh. “But, really, if you can make little changes, you can see how it benefits your life and the lives of animals.”

PETA, peta.org. Pittsburgh Walk for Farm Animals, walkforfarmanimals.com. — Rachel Jones

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Artful Adventure If you haven’t checked out The Waterfront’s Summer Music & Marketplace Series yet, August 16 is your last chance! The last of the monthly gatherings will feature an acoustic performance from the native band Meeting of Important People and tunes spun by local DJ Digital Dave to keep the fun bumping all day long. Peruse through the heart of Town Center for handmade goods from more than 30 local artisans and crafters from I Made It! Market, and stock up on edibles from regional Farm to Table Pittsburgh vendors. Plus, there are plenty of activities for the kids, too! For more information, visit waterfrontpgh.com/events.

Photographs by Ben Petchel, from Christina Shields Photography.

SEEING GREEN We all know what an excellent education Pittsburgh’s colleges and universities offer, but did you know that many of them are also leaders in sustainability? The Princeton Review just released its Guide to 332 Green Colleges, and Allegheny College, California University of Pennsylvania, Carnegie Mellon University, Chatham University, and University of Pittsburgh all made the list! Taking into account academic programs, campus infrastructure, activities, and career preparation in its evaluations, the guide only includes schools that exhibit a high level of environmental responsibility. It may not be easy being green, but Pittsburgh’s institutes of higher education measure up to the task. For more information, visit princetonreview.com/green-guide.aspx.— Shaune Marx

Democr atizing Organic Rest assured that no CSA box from Clarion River Organics (CRO) will go to waste this harvest season. Through a recent partnership with the Greater Pittsburgh Community Food Bank, the cooperative’s vacationing CSA members can opt to donate their shares to the Oakland Community Food Pantry. Leftover goods from CRO’s farmers markets will accompany the donations as well. Sharing the firm belief that everyone should have access to fresh, organic food, this is not the first step CRO has taken to help the underserved. Two years ago, the cooperative began offering a 25 percent discount to CSA members paying with SNAP benefits. Manager Zeb Bartels says, “Organic is often seen as an option only available to higher income people, and we want that perception to change. By providing a way for lower income people to experience the value of high-quality food, we hope to encourage people to seek out higher-quality fresh, and ideally local and organic, produce more often.” Discover the cooperative on September 1 during its Labor Day Harvest Celebration, when it will host a potluck picnic, followed by tours of the farms where visitors will have the chance to pick their own pumpkins, squash, and other seasonal veggies! Clarion River Organics, 824 Whitmer Road, Sligo.

814.603.1022. clarionriverorganics.com.

market . butcher . cheese

cafe . coffee

2301 smallman st in the strip martysmarket.com Photographs from Larry Rippel, Clarion River Organics.

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Edible Events

By Andrea Bosco

We’re toasting to local and national chefs in this issue! From the revered Chef Thomas Keller, to Eleven’s Executive Chef Derek Stevens, we’re so thankful they could share their delicious creativity with our city.

A Conversation with Michael Pollan VIP Farm-to-Table Reception

Michael Pollan, Hal B. Klein, Alice Julier

Activist, professor, and best-selling author Michael Pollan brought topics like the American food system, school lunch reform, and cooking to reconnect the senses to an epicurean audience at The Hillman Center for Performing Arts at Shady Side Academy. More than 700 guests gathered for the enlightening experience, where Pollan was interviewed on stage by big Burrito Restaurant Group Corporate Chef Bill Fuller. Prior, Pollan curated a VIP farm-to-table reception with delicious delights by Fuller; Derek Stevens of Eleven; Eli Wahl of Casbah; Cavan Patterson of Wild Purveyors; Kevin Sousa of Union Pig & Chicken, Station Street, and Superior Motors; Justin Severino of Cure; Trevett Hooper of Legume; and Brian Pekarcik of Spoon, BRGR, and Grit & Grace. Libations by Wigle Whiskey, Church Brew Works, and Engine House 25 complemented the chefs’ spectacular servings — lamb tartare, apple pierogi, lavender coriander dessert, tapas, and charcuterie. And, representatives from Shady Side Academy Farm and the Fox Chapel Farmers Market were present, passing out tastings of lamb, pies, and honey.

Says Shady Side Academy Executive Director Sarah York Rubin, “These men and women have completely transformed the culinary scene — many of them pioneers in their neighborhoods and cuisines. We had an exemplary bunch of visionaries. Pollan was so pleased with both the people and their products.” Pollan closed the sold-out, locavore supper and lecture with a book signing.

Front: Eleven Executive Chef Derek Stevens, big Burrito Corporate Chef Bill Fuller Back: Chefs Ryan Hart, Stephanie Davis, Will Novalis, Eli Wahl

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Photographs by Ben Petchel.

The EastSide MicroLocal Experience The Livermore, Spoon, Wigle Whiskey, and notion restaurant were just a few of the eateries and distilleries involved in The EastSide MicroLocal Experience, held in the East Liberty loft space above Spoon. The inaugural event featured top chefs; local beer, wine, and whiskey tastings; and smallplate pairings. Kindly, more than $5,000 was raised for Neighbors in Need!

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

Jason & Missy Davis

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Photographs from Melissa Carter.

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Eleven is 10!

Eleven Contemporary Kitchen in the Strip District celebrated a decade of success, as part of the big Burrito Restaurant Group, with its biggest fans! Restaurant goers savored a special, fivecourse anniversary dinner with select wine pairings, while supporting unlimited beneficiaries of their choosing.

Nearly $40,000 was raised for local organizations!

Sheryl & Jeff Broadhurst

From Garden to Table: A Gala Tribute to Thomas Keller Four of Pittsburgh’s renowned restaurant stars, and a team of 40 chefs, cooked for acclaimed Chef Thomas Keller during an exclusive evening, held at the Duquesne Club. Keith Coughenour, executive chef of the Duquesne Club; Justin Severino, executive chef of Cure; Tim Fetter, executive chef of the Eat’n Park Hospitality Group; and Derek Stevens, executive chef of Eleven, prepared a modern, French-inspired tasting menu comprised of fresh summer ingredients for Keller and 360 guests. Before the tribute to Keller, he and his distinguished dinnermates dined on foie gras torchon with toppings ranging from cocoa nibs with cherry gel, to pickled strawberries and creamsicle viola. The main course consisted of a roasted rack of lamb from Elysian Fields Farm, of which Keller is a business partner; ramp persillade; and sweetbread crepinette of lamb loin. Duquesne Club Head Pastry Chef Will Racin and April Simpson of Vanilla Pastry Studio teamed up to provide an incredible dessert buffet, which included fresh donuts dunked in espresso. The gourmand gathering raised more than $300,000 to benefit the Pittsburgh Botanic Garden!

Nancy Byrnes, Chef Thomas Keller, Susan Citron

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Photographs by Ben Petchel.

Rum-B-Que at Bayardstown Social Club National Rum Day is August 16! Rum lovers started celebrating early at Bayardstown Social Club for a Rum-B-Que, a rum and barbecue feast.

A whole-roasted hog from Marty’s Market was served as guests sipped on specialty rum cocktails by Maggie’s Farm Rum and Chairman’s Reserve from St. Lucia. Rum Day PGH members and founders of Pittsburgh Cocktail Week Will Groves, Rob McCaughey, and Michael Basista will hold a National Rum Day celebration in Pittsburgh, so save the date!

Visit edibleallegheny.com for Maggie’s Farm’s Spiced Rum recipe!

Renee Schaeffer, Carrie MacDonald, Jen Maurer

Kelsey Sukeo, Steve Beachy, Regina Koetters

Six Penn Kitchen celebrates New Executive Chef What’s a better way to celebrate a chef’s new title than with an amazing meal? Six Penn Kitchen Executive Chef Cory Hughes prepared local mushroom soup shooters; sweet pea purée and crispy, house-cured pancetta on grilled crostini; buttermilk polenta with Jamison Farm lamb; and Keystone beef tartare with ramp marmalade on Parmesan tuille for guests at a dinner in his honor. The Le Cordon Bleu graduate brings his honed craft to Six Penn following opportunities in Philadelphia, New York, and Pittsburgh, specifically at The Café at the Frick, Eleven, and Spoon.

Photographs from Mike Basista, Six Penn Kitchen.

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EDITOR’S KITCHEN

Hot Topics

By Shaune Marx

We’ve hand-picked eight great reads for summer, everything from vegan and raw cookbooks, to tomes that focus on socially conscious eating and drinking.

Dig in!

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“The Ultimate Recipe for an Energetic Life” by Kathy Parry Published by Weston Lyon/plug and play Kathy Parry’s book, which provides readers with “Simple Steps to Eating Well and Feeling Your Best,” has the potential to change your life for the better. Utilizing personal life experiences and entertaining anecdotes, the Pittsburgh native explains the impact that diet has on our energy levels, alongside quick recipes that make it easy to put her advice into action. Her nonintimidating approach includes an explanation of what whole foods are, a breakdown of our addiction to sugar and caffeine, and even a recipe for healthy chicken tenders. “The Ultimate Recipe for an Energetic Life” can be purchased at amazon. com. , kathyparry.com.

“Toxin Toxout” by Bruce Lourie and Rick Smith Published by St. Martin’s Press The authors of the international bestseller “Slow Death by Rubber Duck” are back with an entertaining, yet informative, guide to detoxing from the disease-causing chemicals that surround us in our daily lives. This must-read goes beyond food to the other types of dangerous chemicals entering our bodies through sources that often go under the radar. Everyday items like toothpaste, makeup, and soap pose a threat to our health. Lourie and Smith offer solutions to this “new pollution,” giving practical and specific advice on how to combat the dangerous problem and weigh in on the usefulness of methods like cleanse diets, saunas, and herbal formulas. “Toxin Toxout” can be purchased at Barnes & Noble and amazon.com.

“LOCAL: The New Face of Food and Farming in America” by Douglas Gayeton Published by Harper Design If you’re anything like us, you might be feeling a little overwhelmed by all of the information floating around right now about sustainability and eating clean. This vibrant, photojournalistic guide digs into the conversation, educating readers about what they’re putting into their bodies. Gayeton explains terms like “cage-free,” “hormone-free,” “grassfed,” and “Fair Trade” in seven parts, starting with “The Local Food Movement” and ending with “The New Food Economy.” “LOCAL: The New Face of Food and Farming in America” can be purchased at Barnes & Noble and amazon. com. , rumplefarm.com.

“Seriously Delish” by Jessica Merchant Published by Houghton Mifflin Harcourt Pittsburgh’s own Jessica Merchant, whose blog How Sweet Eats has attracted more than 150 million readers, has put together “Seriously Delish: 150 Recipes for People Who Totally Love Food.” Merchant’s witty and enthusiastic voice makes these recipes as fun to read as they are to cook and eat, and her creativity is evident in every recipe, from BaconBlue Burgers with Arugula and Quick Jalapeño Jam, to Fleur de Sel Caramel Bourbon Brownie Milkshakes. “Seriously Delish” can be purchased wherever books are sold. , howsweeteats.com.

Photographs by Michael Fornataro, from Houghton Mifflin Harcourt, HarperCollinsPublishers.

“Raw Food French Style” by Delphine de Montalier Published by Frances Lincoln Limited This non-cook book is bursting with healthy and delicious recipes for a raw diet, a holistic approach to wellbeing that’s easier to adopt than it sounds. The beauty of raw food recipes is that most have preparation times of 15 minutes or less — even the most gourmet dishes are simplified! Delphine de Montalier has included something for everyone, even a “Barely Cooked” chapter for those of us who are new to raw eating, alongside recipes like Veal and Pesto Carpaccio and a Chocolate Coconut Tart that will tempt any palate. “Raw Food French Style” can be purchased at Barnes & Noble and amazon.com.

“The Vegan Cookbook” by Adele McConnell Published by Duncan Baird Publishers The gorgeous pages of Adele McConnell’s cookbook show readers that eating vegan doesn’t have to leave you hungry or disappointed — her Banana Split with Coconut Cream Whip proves it! A vegetarian since she was 17, McConnell began living the vegan lifestyle shortly thereafter, and has been experimenting with vegan recipes and flavors for years. Her book, which promises that eating vegan is “an adventure in taste and ingredients,” is jam-packed with recipes for breakfast through dessert that sound so mouthwatering, you’ll never think of eating vegan in the same way again. “The Vegan Cookbook” can be purchased at Barnes & Noble and amazon.com. , vegiehead.com.

“Add Dirt and Stir” by L.A. Sommerfeld Self-Published Don’t be intimidated by the subtitle, “Experiments with Whisky and Gardening” — this book is brimming with delicious drink recipes, perfect for all of your summer pool parties and barbecues. In Part One, “Creating a Cocktail Garden,” Sommerfeld, who owns Stay Tuned Distillery in Munhall, focuses on the importance of growing your own ingredients and doing so with what she calls “biological intention.” Part Two, “Making a Great Cocktail,” catalogues all of her most delicious drinks, from the Pumpkin Spice Manhattan to the Whisky Twizzler. “Add Dirt and Stir” can be purchased at squareup.com. , 810 Ravine St., Munhall. 412.206.9759. staytunedstills.com.

“Vegetarian to Vegan” by Sarah Taylor Published by The Vegan Next Door Vegan diets continue to rise in popularity as we learn more about the negative impacts that animal by-products have on health, and Sarah Taylor is hoping to give readers enough reasons to make the switch for good. Taylor covers the tragic maltreatment of dairy animals, the negative impacts of dairy and eggs on health and wellness, and the harmful effects these products have on the environment. A final section lists easy-to-find substitutes for milk, butter, cheese, and eggs, along with a number of tasty vegan recipes compiled by Mark Reinfeld — like Buttermilk Pancakes and Fettuccine Alfredo — that will ease the transition. “Vegetarian to Vegan” can be purchased at amazon.com. , veganfusion.com.

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perfect pours

Tour de Taste

Discover the sights, smells, and tastes of local wineries

BY LIZ PETONIAK

Import quoi? Our region boasts the soil and climate to produce first-class wines, and winemakers are taking advantage, crafting vino that expresses the roots of our domaines. Within 100 miles of Pittsburgh, wine lovers can find beautiful vineyards with more than just their favorite juice — many offer gourmand dining experiences and concerts, too. Save time to smell the bouquet and spend an evening, day, or weekend amongst the vines.

There is no better way to spend the last few days of summer. We’ve got the details on three remarkable local wineries, here:

Gervasi Vineyard Tuscany is much closer than you think! Enter the gates of Gervasi Vineyard in Ohio and prepare to be transported to Italy. Brick walking paths throughout this picturesque vineyard lead guests through its gorgeous grounds. From the Villas, to dining at the Bistro, to the lake and the new Crush House, guests can sip vino while gazing out at the vines. Family-managed, Gervasi prides itself on its hand-crafted, award-winning wines, in addition to accommodating its guests to their upmost satisfaction.

Plan Your Trip A trip to Gervasi is all about the ultimate experience — the vineyard provides enough activities to pack an itinerary for the entire weekend.

We recommend calling ahead to reserve a room, or an entire villa for an overnight stay, and scheduling a tour. Each Saturday, Gervasi offers vineyard tours, free to the public, but extended tours are also available to visitors seeking to delve deeper into the inner-workings of a vineyard, and to sample wine and food pairings on-site. Dining options at Gervasi don’t disappoint. Guests will find upscale Italian offerings at The Bistro, in addition to vino, and out on the patio,

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enjoy a more relaxed setting with live music in the evening from Thursday through Sunday. Head over to The Crush House wine bar to taste a few of the vineyard’s 23 wines and casual cuisine in a lively atmosphere. Guests of Gervasi’s Villas also have access to the Glenmoor Country Club Jack Nicklaus Signature Golf Course, and in-suite spa services and yoga classes. Additional programming includes the Musica Summer Concert Series on select Tuesdays in the summer, yoga class in the vineyard on Wednesdays, as well as a farmers market. Lastly, stop in the boutique Marketplace and pick up your favorite wines to take home and share!

The Wine From the beginning, Gervasi’s wine offerings have always been carefully calculated. When Andy Codispoti, originally from Italy, began to develop the wine portfolio, he considered the vineyard’s terroir, and prospective clientele, and ultimately, Gervasi consulted with the Ohio Agricultural Research and Development Center at Ohio State University to determine the ideal varietals that would flourish in the local climate. Gervasi then laid the path with classical European varietals for old-world style, vintage-produced wines with balance and true expression. He says, “We recognize that there are intrinsic characteristics to each varietal, and every varietal really likes to display and express its characteristics just like a person does. By having minimal intervention, we give the varietal the freedom to express itself.”

Photograph from Gervasi Vineyard.

Savor Now In August, Codispoti suspects guests would enjoy the refreshment that comes from Gervasi’s newly introduced Sauvignon Blanc “Fioretto,” or any of the vineyard’s other fantastic whites. “In September, I would lean towards our Pinot Noir “Velutto,” but white wine drinkers don’t need to change their habits,” he says. “Pinot Noir can actually be served chilled at 60 degrees because of its low tannins and soft texture. But, I personally like mine between 63 and 65 degrees.”

Upcoming Events August 4 - Jackie O’s Pub and Brewery Tasting August 12 - Vineyard Dinner August 14 - Bloody Mary Tasting August 18 - Dancing in the Vineyard Foxtrot

Christian W. Klay Winery Sharon and John Klay searched for three years to find the ideal location for Christian W. Klay Winery. When they arrived upon a 215-acre farm in Chalk Hill, they knew they had found their ideal spot. Owner Sharon says, “My husband was looking for an elevation that would put us above the frost line. This farm was selected because of the elevation of 2,300 feet. The soil was perfect since grapes do not thrive in extremely fertile soil.” The experimental vineyard of 100 varieties found that European wine varieties, Vitis Vinifera, grew well in the soil, in addition to French-American and University-bred hybrids that tolerate cooler temperatures.

Christian W. Klay Winery offers visitors a total wine experience, from vineyard to bottle, offering a taste of the region.

Plan Your Trip Located in the Laurel Highlands, a stop at Christian W. Klay Winery, with its picturesque pond and 1800s barn, complements an itinerary filled with nearby activities, such as white water rafting at Ohiopyle, or a visit to Fort Necessity or Fallingwater. Tastings run every day, and the winery offers hour-and-a-half long tours for those interested in a more in-depth look into the process of winemaking. Prior to arriving at the vineyard, Sharon recommends scheduling a tour and checking the website ahead of time. It presents a number of events each month, including the Pavilion Music Series, which brings in local artists to perform. And, every Thursday evening, the winery hosts outdoor acrylic painting sessions from Liz Jones Arts.

The Wine

When it comes to pairings, which comes first — the wine or the food? Codispoti says, “I’m usually hungrier than I am thirsty.

But, if there’s a particular wine I really want to try, I will pair an entree with that.

The wines are designed to complement food, even though you can enjoy them by themselves.”

Codispoti’s Favorite Gervasi Pairings Abbraccio Cabernet Sauvignon + Manzo Italian Filet Bellina Chardonnay + Lobster Formaggio Truscano Sangiovese + Housemade Meatballs Gervasi Vineyard, 1700 55th St. NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.

Photographs from Christian W. Klay Winery, Gervasi Vineyard.

Sharon, who is also the winemaker, likens her style of winemaking to creating a palette of colors for painting. “If you take the color straight out of the tube, it’s kind of boring, but if you blend another color into it, you get a richer, more exciting color,” she says. By growing so many different varietals, her hand was initially forced to do some blending. But, she found it to be advantageous to have pressings from more than one varietal in order to achieve a consistent taste from year to year, especially when the weather proved to be inconsistent. “It’s a unique winemaking style in that it really starts with my approach of being an artist, except instead of a paint palette, it’s the mouth palate,” she laughs. In order to appeal to a variety of palates, Sharon aims to produce a broad selection of wines, including everything from a dry white, to full bodied reds, to sweet and sparkling. She says, “Not only do men and women perceive things differently, but each individual has different numbers of taste buds. So, you want to make sure you’re able to find something for everybody. I think we do have the bases covered.”

Savor Now Sharon recommends the winery’s Double Gold award-wining Lavender Mist. “It’s a semi-sweet wine infused with lavender flowers [grown onsite], with a very delicate flavor of lavender, and nose of lavender.

People have been comparing it to Moscato,” she says.

Upcoming Events August 3 - Murder Mystery Dinner Theatre August 16 - Lobster Clambake September 21 - Annual Chili Cook-Off & Laurel Highlands Harvest Festival

Christian W. Klay Winery, 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com. ediblealleghen y. com

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Greendance Winery Celebrating its seventh anniversary this year, Greendance Winery at Sand Hill has grown into a destination with beautiful grounds sprawling across the 120-acre farm, grazing farm animals, sweet smells wafting from the bakery, and, of course, a wide range of delectable wines. The winery started with a specific vision in mind for the farm that has evolved over the years. Richard Lynn, a partner who oversees the vineyard, says, “As a small fruits and apple farm, we originally aspired to making very interesting fruit wines, but we have since additionally dedicated ourselves to optimizing the strengths of French hybrid grapes that can flourish in our often severe Appalachian foothills climate. This past winter was a true test of bud strength — primary fruit bud emergence from the varieties we grow has resulted in a nearly perfect amount of shoots for an optimal harvest.”

Walt Vinoski’s Pairing Tip:

“The general rule with pairings is that the wines should have the same amount of weight as what you’re eating.”

Plan Your Trip Less than an hour outside of Pittsburgh, Greendance Winery makes for an entertaining day trip. Fridays through mid-August, the winery features a special themed menu from Elegant Catering and a late night concert in the garden. Opt for a picnic in the Apple Orchard or sandwiches, salads, meats, and cheeses from the winery in the Nectar Garden on Saturday and Sunday afternoons through October, where visitors can also find live, outdoor music. Discover your personal preferences at the Tasting Bar, open every day for complimentary tasting, where anywhere from six to eight reds, several whites, and

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six to 12 fruit wines are on rotation for tasting. Before heading home, be sure to check out adjacent Sand Hill Berries, for a light meal at its Cabin Café and take-home goodies like fresh fruit, jams, and baked goods. The staff relishes in seeing the same customers return time and time again, in addition to those who saw the sign on the highway, stopped on a whim, and stumbled across a treasure. “Wineries have become a choice destination for Sunday afternoon relaxation. And, it’s lovely because that’s exactly what they can do in our garden,” says Diane Dilworth, tasting room manager. “It’s private, but yet there are still people; it’s a really intimate setting.”

The Wine Winemaker Walt Vinoski describes the vineyard’s terroir as chalky, and filled with limestone and mineral content. “In some areas, you can grow in extremely rocky conditions, like in the limestone. You let the roots attach and the vines struggle, but it makes great wine,” he says. Generally, Greendance produces new world style wines from Vitis Labrusca grapes. The fruit wines, though, made from red currants and raspberries for example, are some of Greendance’s most unique offerings. Working to preserve the original taste of the fruit, Vinoski adds minimal sugar and ferments at a cool temperature. He says, “You’ll notice right away that the wine is not sweeter than the fruit itself. It’s a little bit ‘bite-y.’ It has that acidic nip that hits at the back of the tongue just like the fruit.”

Savor Now Vinoski proposes a number of wines to drink during this season, depending on the time of day and accompanying food. For an August evening, he says, “The flavors and aromas of the Reserve 2008 will fill every part of the palate.” But, during the day, he suggests the Isabella or the Gewürztraminer to pair with light tapas. For dessert, finish the evening with one of Greendance’s pies, fruit cake, or cheesecake with a sweet glass of fruit or dessert wine.

Upcoming Events August 2 - Open Air Dinner August 20 - Luncheon with Chef Sergio

August 31 - Labor Day Catered Picnic September 26-28 - Mt. Pleasant Glass Festival

Greendance Winery, 306 Deer Field Road, Mt. Pleasant.

724.547.6500. greendancewinery.com.

Photographs from Greendance Winery.

THERE’S NO TASTE LIKE

HOME!

AT MARKET DISTRICT

Our local produce is grown within 150 miles of our stores!

Just look for our “Buy Local” icon.

We buy and sell local for many reasons: • The foods are straight-from-the-farm fresh • We’re supporting our local economies • And minimizing our carbon footprint

OUR FARMING PARTNERS Look for their produce fresh in-store!

• Bebout Farm • Duda’s Farm • Brenckle’s Farm • Trax Farms • Cool Springs Organics • Wexford Farms, Inc.

MarketDistrict.com

Robinson South Hills Shadyside Twp. of Pine McMurray

Fresh Pasta Restaurant & Retail Store Cannot Be Any Fresher “ Unless You Made It At Home

”

(Reservations are Reccommended)

Banco Business Park 1061 Main Street North Huntingdon, PA 15642 cenacolorestaurant.com • 724-515-5983 Monday: 12pm-2pm Tuesday-Thursday: 11am-9pm Friday & Saturday: 11am-10pm Sundays: closed ediblealleghen y. com

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Feature

Creative Harvest

BY ANDREA BOSCO | PHOTOGRAPHS BY MICHAEL FORNATARO

Corporate Chef Anthony Marino shares a summer lunch using a colorful crate of produce from Kretschmann Family Organic Farm

A

gift that keeps on giving, a Community Supported Agriculture (CSA) share presents a special delivery of seasonal, vitamin-packed produce to consumers throughout the farming season. With each arrival comes an intriguing challenge: How does one best utilize the box and its bounty?

We grilled Don Kretschmann of Kretschmann Family Organic Farm in Zelienople and Corporate Chef Anthony Marino of Don’s Appliances and Hillmon Appliance for tips on creatively using everything in the box to its fullest potential. Magic made.

Thirty minutes after Kretschmann delivers a CSA box to the Don’s Appliance showroom in East Liberty, Marino was unpacking the copious crops. And, twenty minutes after that, we were tasting each bite of the deliciousness Marino prepared.

The Bloomfield native explains how to approach the delivery.

“When you get great stuff coming out of a farm like this, you don’t want to mask its full flavor,” he says. “You have to look at the basket as a whole. Think about what time of year it is and really determine what you’re going to do.”

Given these summer harvest ingredients — cabbage, zucchini, strawberries, etc. — he decides on a savory sandwich, Marino’s selfproclaimed choice food group. To add to the stacking, he utilizes an array of exquisite cheeses, charcuterie, and condiments from Giant Eagle Market District.

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No stranger to whisking around a test kitchen (Marino attended and worked for the Culinary Institute of America in Hyde Park), he creates a scape and sour cream aioli for a decadent schmear on grilled ciabatta, topped with butter lettuce, Parma prosciutto, and grilled strawberries. Simultaneously, he crafts Tuscan kale chips and a strawberry-rhubarb compote for dipping.

“Everything is so summery,” says Marino. “It’s perfect.”

Next up, he plucks zucchini, rainbow chard, parsley, and basil — or as he names, “this dude, and that dude” — from the box and places them in the Gaggenau 200 Series 30” Electric Single Steam/ Convection Oven. “It’s the latest and greatest,” explains Marino.

“You can cook a 15-pound turkey for Thanksgiving in 90 minutes.”

He boils pasta in salted water and mixes a vinaigrette of Golden Balsamic, whole grain mustard seed, salt, pepper, sugar, and olive oil. Post-steam, he grills the vegetables to add texture. The chopping commences. Marino serves his “nice and light” pasta salad with a garnish of Bleu-vein cheddar-coated crostini.

After enjoying Marino’s interpretation of the scrumptious, local selections, we whole-heartedly support the CSA program. And Marino agrees. “Everybody wants fresh, local, sustainable — it will never go out of style,” he concludes. “It’s a chance to explore and raise your palate game.” We say, game on!

W H AT’S IN THE BOX? Kretschmann Family Organic Farm provided us with a summer CSA share*, which included:

Lettuce

Garlic scapes

Kale

Parsley

Strawberries

Basil

Zucchini

Rhubarb

*Kretschmann Family Organic Farm shares are available now!

R E C I PE S * Editor’s note: Don Kretschmann has deliberately planted more greens — chard, kale, and collards — than in past years, he says. “There is a greens revolution happening with increased awareness that these foods are nutritional powerhouses, containing high amounts of vitamins and minerals. Because they are cooked (condensed), we tend to actually eat more.” * Tip: Tuscan kale and collards both have thick leaves, which maintain a nice texture even after cooking or sautéing, says Kretschmann. “The rainbow chard cooks quicker, much more like spinach,” he says. “All the greens can easily be parboiled and frozen for later use.”

Grilled Strawberry and Prosciutto Sandwich

Kale Chips with a Strawberry-Rhubarb Compote

Yield: 1 serving

Yield: 1 serving

By Chef Anthony Marino

By Chef Anthony Marino

ingredients:

directions:

ingredients:

directions:

2 oval ciabatta rolls

1. Slice rolls in half and apply oil, salt, and pepper. Grill to a golden brown.

1 handful Tuscan kale

Salt and pepper, to taste

2. Mix sour cream with chopped garlic scapes, and salt and pepper to taste.

Olive oil

4 oz water

1. Drizzle kale with olive oil, and bake at 375°F for 6 minutes until crisp.

2 oz vinegar

2. In a large saucepan, bring water and vinegar to a boil.

3 oz sugar

3. Add rhubarb, sugar, and black pepper. Cook down until rhubarb is tender.

Olive oil

6 oz sour cream

1 garlic scape, sliced on bias

4 leaves butter lettuce 6 slices prosciutto

8 whole strawberries, grilled

3. Add sour cream topping to both sides of the roll.

4. Stack lettuce and prosciutto slices on the roll.

5. Top with warm, grilled strawberries. Slice and serve.

2 stalks rhubarb, sliced 1 tablespoon black pepper 10 strawberries, halved

4. Reduce liquid. Cook strawberries until soft.

Visit edibleallegheny.com for additional recipes from Kretschmann; his wife, Becky; and the “farm crew!”

Kretschmann Family Organic Farm, 257 Zeigler Road, Rochester. 724.452.7189. kretschmannfarm.com. Don’s Appliances, 5958 Baum Blvd., East Liberty. 412.661.7550. 1759 N. Highland Road, Upper St. Clair. 412.835.2300. 2335 Washington Road, Canonsburg. 724.916.0100. Hillmon Appliance, 780 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com. ediblealleghen y. com

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Feature

By Ian Mikrut EDITED BY ANDREA BOSCO PHOTOGRAPHS BY Michael Fornataro ART DIRECTION BY SAMANTHA CASALE

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“From an artist’s eye, it works from the outside, as well as from the inside of the house looking out,” says Christine Tumpson.

P

erennial gardens are the perfect way to liven up your yard for years to come and pick up a new hobby. As we shift gears into fall, it’s not too late to start planting. The Edible Allegheny staff stopped by the Mt. Lebanon home of Jack and Christine Tumpson, our publisher and editor in chief, respectively, to check out the perennial garden that Christine started with their son, Max, five years ago. The project has since grown into a personal project the pair looks forward to each season.

Says Christine, “We wanted it to be a garden that would be sustainable, naturalized, require minimal watering, and still look pretty. And, the fact that everything has to be divided and given away is a bonus — you know where they came from.” This includes the roses leaning against the house that are more than 55 years old. “They’re the last thing I have from my grandfather,” she says, proving that you can’t purchase the personal connection found in planting a perennial garden.

The low-maintenance and high-yield attributes add to the appeal, especially for beginners.

Blooming in the spring and summer, the plants become dormant in the autumn and winter months. The rootstocks take hold in the soil, and the plants can continue to return with little to no fuss for at least two years, but often much longer. Perennials’ complex and continually expanding root systems can also prevent soil erosion and limit weed growth, which we could all use in our gardens!

Roses like to be beside the house and need minimal care beyond cutting the canes down.

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“Some people see thistles as being a weed, but the color works so great against the orange [of the lilies],” says Christine. “It makes a nice rhythm.”

Plan and Plant It Ready to start your own perennial adventure?

Trax Farms in Finleyville says to test the soil prior to purchasing plants. If the soil you’re working with is too acidic, greenhouse staffer Angela Cone of Trax suggests adding lime or “going with the flow and planting acidicloving plants, such as evergreens, azaleas, and hydrangeas.” While the Pittsburgh area is usually a Zone 6, Zone 5 plants work well because of the severity of our winters.

receives full sun throughout the morning and is shaded in the afternoon provides ideal light for most perennials.” Drawing diagrams of your planned project will help get the most out of the space. Remember not to overbuy; you have to accommodate enough space for how much the plants will grow over the years. “When you first plant your perennial garden, it might look a little sparse,” Gruszka adds. “But [your plants] will fill in quicker than you think.”

After that, use the sun’s location to find the perfect place to start planting. Soergel Greenhouses General Manager Jeremy Gruszka says, “Planting on the house side that

Be sure to use the correct amount of fertilizer, too. It’s a good idea to keep a physical record of when you’ve fertilized and when you need to. Cone suggests using a rooting hormone,

“Peonies are easy to divide once the blooms have faded,” says Christine.

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which will help your plants establish roots before the ground hardens in winter and limit trims. She says, “The plant will flush out new greens when you cut it down. Late in the season, your plant shouldn’t be filling out, but [rather] getting ready to become dormant.”

Another important detail to consider is what time of year your plants will bloom.

By choosing plants with a variety of bloom times, you’re guaranteed color throughout each season. Whether it’s daffodils in the early spring, followed by summer irises, these colors can coordinate with each other, and play off the hues on your house, hardscape features, or natural surrounding scenery.

“The challenge is to have something always in bloom. Once the daylilies faded, the purple and white coneflowers bloomed,” she says.

A Little TLC Christine enlists the help of a landscaper to support her garden’s maintenance. Matt Schellhaas of M.M.S Landscaping suggests keeping up with the visual appeal of your garden by trimming in season, pulling any unwanted weeds, and planting when necessary.

He says mulch is a simple solution to add additional color elements and a finishing touch. Consider groundcover, too. “Planting groundcover is pretty important,” says Schellhaas. “It helps hold back weeds and you won’t have to mulch as much.”

To secure the return of your garden full force, cover your plants with old blankets or burlap, and pile leaves on the roots and under the plants to protect them. Be sure to avoid plastic as a cover, and watch out for maple leaves, as their acidity can be harmful to perennials.

With these tips and a little love, you, too, can transform an otherwise unused area of your yard into a unique visual attraction, bringing in songbirds, butterflies, and friends alike. As your plants return, they can be gifted to family and friends, yielding the most rewarding aspect of the garden: a natural community. Says Christine, “Once people know that you do this kind of gardening, it really is just about paying it forward.”

Now that’s great value.

Herbs like mint, cilantro, and parsley are natural garden complements!

Lay the Groundwork Schramm Farms & Orchards offers more than 60 varieties of perennials, grown in-house. Says owner Barb Schramm, “This gives us more control over not only our perennial selection, but also the care of the plants. We think we are now providing a much better product to our customers.” Here is what she suggests for an exceptional garden: 1. T he best time to plant is spring or fall. Perennials planted in the summer will struggle to establish a strong root system because the summer heat causes stress. You can plant in the summer, but you must keep them well-watered.

2. Most perennials are not heavy feeders and will thrive with just one spring fertilizer application of a low-nitrogen, highphosphorus fertilizer.

3. A perennial garden does not require as much water as a vegetable or annual garden. And, mulching a perennial garden will help retain moisture.

4. Some perennials, such as asters, phlox, and salvias, benefit from being pinched back. Pinching creates a bushier plant that produces more blooms, and should be done in mid- to late spring.

5. Deadheading is generally not required among perennials, but doing so can often stimulate re-blooming.

6. If your perennials are successful, most of them will need to be divided every few years to avoid overcrowding. Dividing should only be done in the spring or fall, and never when the plant is in bloom.

Trax Farms, 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com. Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.2090. soergels.com. M.M.S Landscaping, 412.224.3088. Schramm Farms & Orchards, 1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com. ediblealleghen y. com

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Feature

Taste of Place

By Ian Mikrut | Edited by Andrea Bosco | PHOTOGRAPHS BY MICHAEL FORNATARO

What local food retailers have to say about the international cheese wars

W

hat do you call somebody else’s cheese? That’s the question U.S. cheese retailers are asking themselves in response to the European Union’s requests to obtain exclusive ownership over the names of native cheeses. Unfortunately, the answer may not be as simple as nacho (that’s “not-yo”) cheese. The EU ban would help protect the craftsmanship of the original recipes, but it may also pose a threat to American cheese buyers who have grown accustomed to associating specific names with products. Pennsylvania is one of the nation’s leaders in cheese production, trailing only to the powerhouse states of California, Wisconsin, and New York. If passed, how much could a ban on particular names of cheese products affect Pennsylvania’s cheese industry? Pennsylvania Macaroni Company in the Strip District is one of the area’s largest Italian food import stores. With more than 400 different types of cheeses at any given time, Penn Mac also stands alone as one of Pittsburgh’s best cheese retailers and wholesale Italian foods retailer, selling more than 200,000 pounds of cheese a week. A ban on names could certainly affect how Penn Mac does business in the future.

David Sunseri, president and CEO of Penn Mac, isn’t sure that the legislation of the ban could be properly regulated, nor could all of these products be distinguished so easily as “the original.” “Can they stop calling Provolone, Provolone? Can they stop calling Gorgonzola, Gorgonzola? Can they stop calling Mozzarella, Mozzarella? Can they stop calling Asiago,

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Asiago?” he asks. “People in this country have been making cheeses under those names for years and years and years.” Part of the problem stems from the fact that these recipes, though many of them originate from Europe, were brought to America by European immigrants and European-trained cheese makers. However, the diversity in producers, and Father Time, has created subcategories among these specific types of cheeses, confusing things further.

“There are so many cheeses that are made a particular way,” says Sunseri. “So, in America, we make Bleu cheese, and we call it Bleu cheese. In France, they make Bleu d’Auvergne, and they make French Roquefort. In Italy, they make Gorgonzola and Gorgonzola Piccante, so is anybody really copying the name of the specific cheese that they’re making?” Sunseri explains that a protected designation of origin exists on many of those cheeses already, but even more protection would help ensure that customers are receiving exactly what they’re paying for and what the name suggests.

Fede Pasta and Cenacolo Restaurant in Irwin specializes in pasta wholesale and retail. It also offers dining and retail of other Italian products, including cheese. Owner Steve Salvi supports the idea that certain regions that produce a better product should get credit for quality.

“I’m all for purifying,” he says. “Let it be legit. Buffalo Mozzarella, let it be Buffalo Mozzarella that you can’t get around here.” Cenacolo Restaurant is a recent addition to Salvi’s business. He talks about the challenge of being sure that the product you’re getting is exactly what a particular vendor

2 1 3

4 5

claims it to be. Says Salvi, “I’d rather [vendors] be strict and say ‘Hey, this is what it is.’ I’m OK with that.”

But, what would a ban mean for local cheese producers? East End Food Co-op in East Liberty carries between 200-250 varieties of cheeses, depending on the season. Roughly 75 percent of those cheeses are produced locally, within a 250-mile radius. Caldwell Linker, cheese buyer at the Co-op, explains that a huge part of a cheese buyer’s job is educating customers about what they’re paying for, where it’s coming from, and how it’s made. Like Salvi, Linker sees the ban as an opportunity for more purification within the American cheese industry. Says Linker, “In many ways, I honestly support that idea. I think that it’s often really misleading and confusing to customers. I think it’s a shame that people have been doing it for this long.” The ban would help protect the history of how these cheeses were made and reinforce what Linker calls “the taste of place, reinforcing that where things are made and how things are made is important.” The trend now for many smaller, independent, artisanal cheese makers is to give cheeses new names or to create new types. Says Linker, “You’re not going to be able to make Parmigiano-Reggiano in Wisconsin. You can make Parmesan, but you can’t make Parmigiano-Reggiano.”

The process of renaming will essentially solve any issues with the ban and would potentially open the door for brand new cheese makers to step in and find their own classic American cheese that can reflect the “taste of place,” and instill the same sense of pride and protection the EU has for its own products. “I’m really excited about the cheese scene here,” says Linker.

“We’ve got some really, really great tasting stuff. And, if you want to try local, you have to be willing to try something new because it may have a different name.” Find out what Pittsburgh’s cheeses have in store for your taste buds. There’s more out there than Kraft Singles.

Pennsylvania Macaroni Company, 2010-12 Penn Ave., Strip District.

412.471.8330. pennmac.com. Fede Pasta/Cenacolo Restaurant, 1061 Main St., North Huntingdon. 724.515.5764. cenacolorestaurant.com. East End Food Co-op, 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop.

1. Noblette, Calkins Creamery, Highland Farm, Honesdale, Pa., $22.79/lb, East End Food Co-op. “Noblette is a creamy and lush Brie-style cheese,” says Linker. “Like most domestic, bloomy rind cheeses, legally, it has to be made with pasteurized milk. It retains the earthy, mushroomy flavors, and superior quality that comes from happy cows.”

2. Allegheny, Hidden Hills Dairy, Everett, Pa., $13.19/ lb, East End Food Co-op. “Allegheny is an alpine-style cheese similar to Asiago Pressato,” says Linker. “It is a little sweet and a little nutty, and stretches wonderfully when it is melted. It’s made from a Jersey cow’s milk, which has a higher butter fat content.

The cheese has a nice yellow color, which usually indicates that the cows are grass-fed.”

3. Headwaters Tomme, Kokoborrego Cheese Company, Mount Gilead, Ohio, $22.49/lb, East End Food Co-op. “Aged three to four months, this cow’s milk cheese has a ‘river’ of ash through the center, which adds a distinctive look,” says Linker. “This cheese has a well-rounded, buttery flavor with slight acidic notes.”

4. Cognac Fig, Mackenzie Creamery, Hiram, Ohio, $8.19/lb,

East End Food Co-op. “This remarkable cheese has a rich, creamy texture, and the delicious addition of a fig preserve and cognac. It’s pretty, and easy presentation makes it a classic for entertaining,” says Linker.

5. Black Gold, God’s Country Creamery, Farmstead Artisan

Cheese, Ulysses, Pa., $18.99/lb, East End Food Co-op. “Black Gold takes the Golden Harvest Gouda that the folks in God’s Country are known for, and adds fermented black garlic from Obis One (New Jersey),” says Linker. “The resulting cheese has a classic Gouda flavor and texture with wonderful flavors of smoky garlic.” ediblealleghen y. com

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207 Commercial Avenue, Aspinwall, PA 15215 (412) 408-3907

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Local Leaders

Come Together

By Rachel JoneS | Photographs by Michael Fornataro

I

Marty’s Market offers a positive, layered impact on Pittsburgh’s buzzing food community

t’s only 10 a.m. on a Wednesday, and Marty’s Market is practically packed. Mothers introduce their children to the fresh produce cases, friends reconnect over the café’s lunch menu, and businessmen feverishly switch between their laptops and mugs of coffee.

The queen bee of this Strip District hive is Regina Koetters. She decided to open the market as a way to strengthen the region’s food system, and as she places two candles on Marty’s birthday cake this year, she couldn’t be more excited about its growth. “I didn’t even know what a food system was when I conceived this idea,” the owner/founder says with a laugh. “There are a lot of layers to it.”

The first was finding the right farmers to fill the store’s baskets and shelves. So many of our region’s farmers cultivate organically but don’t have the USDA organic certification. Without that seal, their only means of moving products is at farmers markets. “And, if they’re at the farmers market, they’re not on the farm,” Koetters explains. “It’s an immediate limitation in the growth of their business, so we bring them a retail outlet.”

The layers continue, as helping the farmers then helps Pittsburgh shoppers rest easy, knowing their produce was not grown with pesticides or other chemicals. The responsible practice also decreases water pollution, which is heavily contributed to by the agricultural community, so Koetters feels Marty’s is helping to clean our watershed. And, its compost pile replenishes the soil for future organic crops.

Crystalized within its impact on the region’s food system is Marty’s impact on Pittsburgh’s neighbors. “This space exists to foster community,” Koetters says. “Naturally, the Strip District is a flat space in the city that people often collect in. But it’s also the hub, the nucleus to so many relationships. Food is that connecting tissue.”

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When they’re not eating or shopping for food at Marty’s Market, neighbors are flying in to learn about it. They receive lessons on the local food movement, and the reasons behind and benefits of selling only seasonal goods. They can even borrow Carnegie Library books right from the market! The educational component of the space has lead to the hosting of book signings, documentary screenings, scavenger hunts for high school nutrition students, and much more.

“This whole business is a playhouse for those who are, in some way, drawn to the same kind of behavior,” Koetters says. “It doesn’t mean they’ll choose to purchase everything here, necessarily. We just offer the tools to help them make choices on things they might not have considered before. The community has responded to our offering and helped fuel our enthusiasm and passion.”

Filled with gratitude, the ever-giving Koetters strives to return the favor to other purveyors or people who are positively impacting Pittsburgh. For example, Bike Pittsburgh memberships are sold at the store and discounts are given to current members. Anything the “food-interested” members of the community would be interested in will find its way to Marty’s Market.

And, anything the hub can do to keep Pittsburgh evolving on an edible or intellectual level will be carried out by Koetters. “I’m all about making a difference, and I think food is the way to do it,” she says. “Food is powerful, food is fabulous, and it’s such a mechanism for impact.”

Marty’s Market, 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

Once a month, Music @ Marty’s perfectly pairs local musicians and a delicious menu.

Visit martysmarket.com for an updated calendar! e d i b l e a l l e g h e n y. c o m

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3 Ingredient fix

Pick A Pepper By rachel jones Photographs by MICHAEL FORNATARO Styling By SAMANTHA CASALE

Late summer is the time to pick your peppers. But when you pick a pepper for a supper, what kind of peppers do you pick?

The vegetables come in a rainbow of colors and an even broader range of flavors, from sweet to spicy. We asked three local chefs to pick their own peppers for a dish to show how every pepper packs a different punch of pep.

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Pork Chops with Sweet and Spicy Peperonata

By Jessica Bauer, executive chef/partner at Altius Yield: 4 servings Ingredients: 4 pork chops Salt and pepper, to taste ¼ cup olive oil 2 spicy banana peppers, seeded and julienned 1 jalapeño, seeded and julienned 4 red bell peppers, seeded and julienned 2 onions, sliced 1 tablespoon chopped garlic 1 cup white wine 1 tablespoon balsamic vinegar 1 tablespoon chopped rosemary

Directions: 1. Season pork chops with salt and pepper. Grill over medium-high heat until internal temperature reaches 140ºF or desired doneness is achieved.

2. While the chops grill, heat olive oil in a large pan. Sauté banana peppers, jalapeño, bell peppers, and onions over medium-low heat until soft.

3. Add garlic and sauté one more minute.

4. Deglaze the pan with white wine and balsamic vinegar. Season with salt, pepper, and rosemary.

5. Serve pork chops with sautéed mixture on top.

Altius, 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.

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Spicy Peck of Pickled Peppers

By Thorton Hall, sous chef at The Pines Tavern Yield: 2 servings Ingredients: 1 red bell pepper 1 yellow bell pepper 2 cups water 2 cups white vinegar, plus ¼ cup 1 teaspoon salt, plus more to taste 3 tablespoons sugar, plus more to taste Olive oil 1 large yellow onion, sliced 1 large can of tomatoes, drained ½ bunch of cilantro, roughly chopped Zest of 2 limes Juice of 2 limes ½ ghost chili pepper, sliced Black pepper, to taste 8 oz sweet sausage 4 oz grated provolone cheese, plus more to taste 2 poblano peppers, seeds removed Directions: 1. To prepare the Pickled Peppers, remove the tops and seeds from red and yellow bell peppers. Slice in to circles, and set aside in a bowl.

2. Mix water, 2 cups vinegar, 1 teaspoon salt, and 3 tablespoons sugar in a saucepan. Bring to a boil, making sure the sugar dissolves.

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3. Pour the pickling mixture over the peppers, and refrigerate overnight (Chef’s note: This recipe makes about a quart of pickled peppers, which can be refrigerated and used for future dishes.)

4. To prepare the Ghost Chili Pepper Hot Sauce, coat a sauté pan in olive oil and caramelize the onion slices over medium heat. Combine the caramelized onions, tomatoes, cilantro, lime zest, lime juice, ghost chili pepper, and ¼ cup white vinegar in a food processor. Add salt, black pepper, and sugar to taste.

5. Transfer the mixture to a saucepan and bring to a boil. Reduce temperature to a simmer until the liquid reduces by half. (Chef’s note: This recipe makes about a quart of hot sauce, which can be refrigerated and used for future dishes.)

6. To prepare the Stuffed Poblano Peppers, cook and break up sweet sausage in sauté pan over medium-high heat until brown. Mix in grated provolone cheese.

7. Slice poblano peppers longways, and stuff each pepper with half of the sausage-cheese mixture. Add extra cheese on top if desired!

8. Roast stuffed peppers on a grill or grill pan over medium-high heat until pepper is slightly charred and cheese starts to melt.

9. Serve all three pepper components together, using as much of the Pickled Peppers and Ghost Chili Pepper Hot Sauce as desired.

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

Peperonata

By David Ariondo, chef and co-owner at San Lorenzo Yield: 4-6 servings Ingredients: 3 tablespoons extra-virgin olive oil 6 green bell peppers, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 1 jalapeĂąo, seeded and sliced 1 banana pepper, seeded and sliced 1 Spanish onion, coarsely diced 1 clove garlic, minced 6 San Marzano tomatoes 1 cup juice from the San Marzano tomatoes Salt and black pepper, to taste 1 pat butter 1 loaf of warm Italian bread, sliced 4 torn basil leaves

Directions: 1. Heat extra-virgin olive oil in large skillet over medium-high heat. SautĂŠ green bell peppers, red bell pepper, yellow bell pepper, jalapeĂąo, banana pepper, and onion until slightly softened.

2.

Add in garlic, and cook for another minute.

3. Add in tomatoes and tomato juice. Season with salt and black pepper to taste.

4. Stir in butter, and reduce heat. Let the mixture simmer for about 5 minutes or until thick.

5. Serve over slices of warm, crunchy Italian bread. Top with basil.

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

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Join us this spring for the launch of our community cocktail project

#SipSmallBusiness shop.drink. .east liberty

#SipSmallBusiness is a cocktail menu

inspired by our fellow East Liberty small business owners. Bring in a receipt or proof of purchase from any business on the menu and receive 20% off your cocktail!

Menu set to change frequently, so eat, drink, stretch, and shop often.

For more information, follow us on twitter:

@harvardhighland|@stationsthotdog|@union_pgh

Come enjoy...

SUMMER ON THE FARM

Family Farm

•

Creamery • Country Store

•

Eatery

OLD FASHIONED EATS AND TREATS AT The SPRINGHOUSE

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

www.springhousemarket.com “Let us share a little of our farm with you” 40

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2014 regional

farmers

market directory Photographs by Michael Fornataro Styling by Jason Solak

• Edible Allegheny • Farmers Market Directory

Find a farmers market, farm stand, or farm near you using the region’s largest and most complete listing!

Allegheny County

Aspinwall Flea Market

Municipal Parking Lot, Freeport Road, Aspinwall. 412.781.0213.

Sunday, 7 a.m.-2 p.m.

Through November.

5095 Thoms Run Rd Oakdale, PA 15071 412-221-8768 beccaris.com Honey & Beekeeping Supplies Fresh Fruits & Vegetables Beef & Pork Fresh Brown Eggs Milk & Ice Cream

Beccari’s Farm Market

5095 Thoms Run Road, Oakdale.

412.221.8768. beccaris.com.

Brenckle’s Farms & Greenhouses

3814 Mt. Troy Road, Reserve Township.

412.821.2566. brenckle.com.

Bedner’s Farm Market

41 Prestley Road, Bridgeville. 412.221.9275.

1520 Bower Hill Road, Bridgeville.

412.221.5525.

Monday-Saturday, 9 a.m.-8 p.m.

Sunday, 9 a.m.-6 p.m.

Monday, 3-7 p.m.

Bethel Park recreation Farmers Market

BedillionHoneyFarm.com

Tuesday, 12-4 p.m.

Through August 26.

Daily, 10 a.m.-5 p.m.

Bellevue Borough Building, 537 Bayne Ave., Bellevue. 412.766.7400.

Mark@BedillionHoneyFarm.com| 724.356.7713

3237 Brighton Road, North Side.

412.732.8152.

Monday-Friday, 11 a.m.-6 p.m.

Saturday-Sunday, 9 a.m.-6 p.m.

Bellevue Farmers MArkeT

1179 Burgettstown Rd | Hickory, PA 15340

Brighton Farm Stand

5151 Park Ave., Bethel Park.

412.851.2910. bethelpark.net.

Tuesday, 3-7 p.m.

Through October 7.

Blackberry Meadows Farm

7115 Ridge Road, Natrona Heights.

724.226.3939. blackberrymeadows.com.

Wednesday, 2:30-6 p.m.

Saturday, 9 A.m.-1 P.M. Through November.

Bridgeville Farmers Market and Flea Market

431 Washington Pike, Bridgeville.

412.720.5142.

Tuesday, 4-7 p.m.

Through September.

Christoff Green Houses & Farm Tuesday, 2-6 p.m.

Through November.

Churchview Farm

3897 Churchview Ave., Baldwin. churchviewfarmpgh.com.

Clairton Farm Stand

Lifespan Senior Center, 530 Miller Ave., Clairton. 412.460.3663 x216.

Thursday, 10:30 a.m.-1:30 p.m.

Through November 21.

Citiparks Farmers Market — Beechview

St. Catherine of Siena Parking Lot, Broadway Avenue and Belasco Street, Beechview. 412.422.6523.

Thursday, 3:30-7:30 p.m.

Citiparks Farmers Market — Bloomfield

St. Maria Goretti School Parking Lot, Cedarville Street and Friendship Avenue, Bloomfield. 412.422.6523.

Thursday, 3:30-7:30 p.m.

Citiparks Farmers Market — Carrick

Carrick Shopping Center, Brownsville Road and Parksfield Street, Carrick. 412.422.6523.

Wednesday, 3:30-7:30 p.m.

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Citiparks Farmers Market — Downtown

Etna Farmers Market

Friday, 10 a.m.-2 p.m.

Thursday, 3:30-6:30 p.m.

Through October 9.

City County Building, Grant Street, Downtown. 412.422.6523.

Citiparks Farmers Market — East Liberty

West Penn Circle, East Liberty.

412.422.6523.

437 Butler St., Etna.

Farmers @ Firehouse

2216 Penn Ave., Strip District. farmersatfirehouse.com.

Monday, 3:30-7:30 p.m.

SATURDAY, 9 A.M.-1 P.M. Through November 22.

Citiparks Farmers Market — North Side

Farmers @ Phipps Conservatory

Allegheny Commons Park, East Ohio Street and Cedar Avenue, North Side.

412.422.6523.

Friday, 3:30-7:30 p.m.

Citiparks Farmers Market — South Side

18th and Carson Streets, South Side.

412.422.6523.

Tuesday, 3:30-7:30 p.m.

Coraopolis Farmers Market

Presbyterian Church Parking Lot, Fifth and Chestnut Streets, Coraopolis.

724.774.8379.

MONDAY, 3:30-6:30 P.M. Through September 22.

Dillner Family Farm

4140 Sandy Hill Road, Gibsonia.

724.444.6594. dillnerfamilyfarm.com.

Daily, 10 a.m.-6 p.m.

Through October.

Dormont Farmers Market

Mt. Lebanon Baptist Church Parking Lot, West Liberty and Alabama Avenues, Dormont.

412.561.8900 x235.

Monday, 4-7 p.m.

Through October.

Schenley Park Drive, Oakland.

412.622.6914. phipps.conservatory.org.

Wednesday, 2:30-6:30 p.m.

Through October 29.

334 N. Sheridan Ave., East Liberty.

412.661.4414. farmersmarketcooperativeofeastliberty.com.

Saturday, 5 a.m.-noon.

Year-Round.

Forest Hills Farmers Market

Forest Hills Presbyterian Church Parking Lot, 1804 Ardmore Blvd., Forest Hills. woodstreetbread.com/foresthills.htm.

423 Fox Chapel Road, Fox Chapel.

412.968.3000. shadysideacademy.org/farmersmarket.

Wednesday, 3-6 p.m.

Frazer Township Farmers Market

JCPenney Parking Lot, 590 Pittsburgh Mills Circle, Tarentum. 724.904.9035. pittsburghmills.com.

Green Tree Farmers Market

Monday-Friday, 9 a.m.-6 p.m.

Saturday-Sunday, 9 a.m.-5 p.m.

Emsworth Farmers Market

8324 Ohio River Boulevard and Walliston Avenue, Emsworth.

412.526.0472.

Saturday, 9 a.m.-1 p.m.

Through October 27.

8:30 -Noon • Main Street, Clarion Beside the Courthouse • Rain or Shine 20 minutes from Cook Forest!

Fox Chapel Farmers Market at Shady Side Academy

Thursday, 3-6:30 p.m.

Year-Round.

285 Richard Road, Wexford.

724.935.2131.

EVERY SATURDAY

May 10 - October 25

Friday, 4-7 p.m.

Through October 31.

Thursday, 3-7 p.m.

Through October.

Eichner’s Farm Market & Greenhouses

for up-to-date news!

Farmers Market Cooperative of East Liberty

E.E.D.C Farmers Market

Butler Street across from Etna Borough Building, Etna.

Like us on

Farm Stand Open Daily 10 - 6 Find us at local farmers markets! www.dillnerfamilyfarm.com ddillner@consolidated.net

Greentree Park on Greentree Road, Green Tree. 412.921.1110. greentreeboro.com.

Thursday, 4-7 p.m.

Through October.

Janoski’s Farm and Greenhouse

1714 State Route 30, Clinton. 724.899.2344. janoskis.com.

Daily, 8 a.m.-7 p.m.

Year-Round.

EGGS VEGETABLES POULTRY SMOKEHOUSE FRUITS HERBS JELLIES PRESERVES HONEY HOMEMADE PIES & COOKIES MILK

285 Richard Road Wexford, PA 15090 (724) 935-2131 • eichnerfarm@gmail.com e d i b l e a l l e g h e n y. c o m

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Kretschmann Organic Farm

257 Zeigler Road, Rochester.

724.272.8136. kretschmannfarm.com.

     

Lawrenceville Farmers Market

370 acre farm with store open year round Monday through Saturday.

Selling freshly baked all-natural breads, pasture raised Angus beef and native plants for conservation plantings.

147 Friendship Farm Lane, Latrobe, PA. (On Deeds Road, just off route 130, east of 982).

Market Square Farmers Market

Wednesday-Friday, 10 a.m.-4 p.m.

Saturday, 9 a.m.-5 p.m.

Sunday, 10 a.m.-4 p.m.

Year-Round.

Thursday, 10 a.m.-2 p.m.

Through October 30.

Pleasant Hills Lions Club Farmers Market

Saturday, 12:30-4 p.m.

Through October 25.

23 Market Place, Market Square.

412.566.4190.

199 Old Clairton Road, Pleasant Hills. pleasanthillsfarmersmarket.com.

Wednesday, 2:30-6 p.m.

Through November 19.

Rainbow Kitchen Farm Stand

Mish Farms Meat Market

80 Oak Road, Gibsonia. 724.449.6328. mishfarms.com.

Monday-Friday, 9 a.m.-6 p.m.

Saturday, 9 a.m.-5 p.m.

Monroeville Lions Farmers Market

Mt. Lebanon Lions Farmers Market

Mt. Lebanon United Lutheran Church, 975 Washington Road, Mt. Lebanon. mtlebanonlionsfarmersmarket.com.

Open 7 days a week. Check website for hours.

Harvest Valley Farms Market & Bakery

Farm Fresh Vegetables • Local Milk Fruit Pies • Local Cheese • Local Meats Jams & Jellies • Artisan Bread Free Range Eggs • Local Honey Fresh Baked Cookies

Located on Rt. 8 in Gibsonia (at the intersection of Sandy Hill Rd.)

724-898-FARM (3276)

www.HarvestValleyFarms.com

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August / September 2014

2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org.

Millvale Borough Farm Stand

Saturday, 9 a.m.-noon. through November 22.

12th Street Island Saturdays • 8 AM to 1 PM www.franklinpa.gov

Monday, Wednesday, Friday, 5:30-8 p.m.

Through November.

Pittsburgh Public Market In The Strip

Monroeville Community Park, 2399 Tilbrook Road, Monroeville. monroevillefarmersmarket.com.

FRANKLIN FARMER’S MARKET

151 Parks Road, McDonald. theoriginalfarmersmarket.net.

Goodwill Parking Lot, 52nd Street and Berlin Way, Lawrenceville.

PNC Bank Rear Parking Lot, 400 Grant Ave., Millvale. 412.821.2777.

Natural Farm and Bakery Lycippus, PA

The Original Farmers Market

Wednesday, 4-7 p.m.

Mt. Lebanon Uptown Farmers Market

600-750 Washington Road, Mt. Lebanon.

412.343.3400. facebook.com/uptownfarmmkt.

Saturday, 9 a.m.-noon.

Oakland Farmers Market

Schenley Plaza, Oakland. 412.683.6243. oaklandfarmersmarket.org.

Friday, 3-6 p.m.

Through October 24.

One Woman Farm

5857 Valencia Road, Gibsonia.

412.913.7709. onewomanfarm.com.

Thursday, 3:30-7 p.m.

Through October 16.

Citizens Bank Parking Lot, 345 E. Eighth Ave., Homestead.

412.464.1892.

Wednesday, 11 a.m.-3 p.m.

Through October.

Reilly’s Summer Seat Farm

1120 Roosevelt Road, North Hills.

412.364.8662. reillyssummerseatfarm.com.

Monday-Saturday, 9 A.M.-7 p.m.

Sunday, 10 a.m.-4 p.m.

Ross Farmers Market

St. John’s Evangelical Lutheran Church, 920 Perry Hwy., North Hills. 412.616.1251.

Wednesday, 3-7 p.m.

Through October 29.

The St. James Farmers Market

200 Walnut St., Sewickley.

412.262.4839.

Saturday, 9 a.m.-1 p.m.

Through November 29.

Seton Brookline Farm Stand

Elizabeth Seton Center Parking Lot, 1900 Pioneer Ave., Brookline.

Wednesday, 11 a.m.-4 p.m.

Through November 19.

Sewickley Farmers Market

200 Walnut St., Sewickley. 412.262.4839.

Saturday, 9 a.m.-1 p.m.

Through November 22.

Shenot Farm Market

3754 Wexford Run Road, Wexford.

724.935.2542. shenotfarm.com.

Monday-Friday, 9 A.M.-6 p.m.

Saturday-Sunday, 9 a.m.-5 p.m.

Soergel Orchards Farm Market & Garden

2573 Brandt School Road, Wexford.

724.935.1743. soergels.com.

Monday-Friday, 8 a.m.-7:30 p.m.

Saturday-Sunday, 8 a.m.-6 p.m.

Year-Round.

Turtle Creek Valley Farm Stand

WVHSC Building, 519 Penn Ave., Turtle Creek. 412.460.3663 x216.

Thursday, 12:30-3:30 p.m.

Through November 15.

Upper St. Clair Lions Farmers Market

2040 Washington Road, Upper St. Clair.

412.835.6630.

Thursday, 4-7 p.m.

Through October 2.

Verona Farmers Market

736 E. Railroad Ave., Verona.

412.721.0943.

Thursday, 2-6 p.m.

Through October.

Whitehall Borough Farmers Market Caste Village Shoppes, Whitehall. castevillage.com.

Monday, 3-7 p.m.

Through September 29.

Whole Foods Farmers Market

5880 Center Ave., East Liberty.

412.441.7960. wholefoodsmarket.com.

Last Wednesday of each month, 4-7 p.m.

Wilkinsburg Farmers Market

Parking Lot between Ross and South Avenues, Wilkinsburg. 724.452.0391.

Monday, Thursday, 3-6 p.m.

Through NOVEMBER.

Armstrong County Collier Hill Farm

Kittanning Farmers Market

Market Street and Grant Avenue, Kittanning. 724.783.7886.

Wednesday, 8:30 a.m.-12:30 p.m., Saturday, 8:30-12:30 p.m.

Through September.

Pounds Turkey Farm

4200 Melwood Road, Leechburg.

724.845.7661. poundsturkeyfarm.com.

Tuesday-Thursday, 10 a.m.-5 p.m.

Friday, 10 a.m.-6 p.m.

Saturday, 9 a.m.-4 p.m.

Year-Round.

Beaver County

Ambridge Farmers Market

St. Mary’s Church, Park Road and Route 65, Ambridge. 724.495.9618.

Thursday, 4-7 p.m.

Through November 27.

Beaver Farmers Market

Courthouse Parking Lot at Fourth & Market Streets, Beaver County.

724.495.9618.

Saturday, 10 a.m.-1 p.m.

Through December 20.

Beaver Falls Farmers Market

Municipal Parking Lot at 8th and 12th Avenues, Beaver Falls. 724.495.9618.

Monday, 4-7 p.m.

Through November.

Brady’s Run Farm Market

460 Constitution Blvd., New Brighton.

724.846.1030.

Monday-Saturday, 8 a.m.-8 p.m.

Sunday, 8 a.m.-5 p.m.

Through November 3.

Bridgewater Farmers Market

Bridge and Market Streets, Beaver County. 724.846.1030.

Wednesday, 4-7 p.m.

Through November 14.

398 State Route 1034, Templeton.

724.545.1339.

Chippewa farmers market

Creekside Mushrooms

tuesday, 4-7 p.m. through november 25.

One Moonlight Drive, Worthington.

724.297.5491.

Five Elements Farm

405 Hogg Road, Worthington.

724.575.0317. fiveelementsfarm.com.

Wednesday, 4-7 p.m.

Through October.

Golden Harvest Farm

United Methodist Church, 2545 Darlington Road, Beaver Falls. 724.495.9618.

USDA Certified Organic

M, W, F. . .6pm-dark Saturday. . .2-5pm CHECK WEBSITE FOR JUNE 2014 OPENING DATE!

110 Slebodnik Rd Irwin 15642 412.370.3206 morrisorganic.com

Pick Your Own Produce!

Weds, Thurs, Fri, Sun: 10am-4pm Sat: 9am-5pm

Cider House Farm Market

497 Perry Hwy., Route 19, Harmony.

724.504.6162.

New Brighton Farmers Market

5th Avenue and 12th Street, New Brighton.

Tuesday, 4-7 p.m.

Through October.

2401 Penn Avenue Pittsburgh, PA 15222 pittsburghpublicmarket.org

1633 Markle Road, Leechburg.

724.337.3023.

Tuesday-Saturday, 9 a.m.-4 p.m.

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Butler County

Ambrose Farmers Market

991 Bear Creek Road, Cabot.

724.360.5055.

Daily, 9 a.m.-8 p.m.

Brenckle’s Farms & Greenhouses 543 Evans City Road, Butler. 724.482.2353. brenckle.com.

Like Schwartz Living Market on Facebook!

1317eastcarson.blogspot.com

Cider

Melons

Fudge

Peaches

Apples Sweet Corn Berries

Farm Fresh Tastes Best!

Hayrides to the Pumpkin Patch

SIMMONS FARM We participate in 14 local farm markets in the Pittsburgh area!

Seasonal Pick Your Own Crops

Market Hours: 9am-6pm Monday-Saturday 9am-5pm Sunday 170 Simmons Rd. McMurray, PA + Route 19 (724) 941-1490 • market@simmonsfarm.com

162 Elliott Road, Sarver. 724.353.1411.

Leicher Family Farm

768 Glen Eden Road, Zelienople.

724.774.2239. brencklesfarm.com.

Butler Farm Market

901 Evans City Road, Butler.

724.486.2194. butlerfarmmarket.com Monday-Thursday, 9 A.m.-7 p.m.

Friday, 8 a.m.-7 p.m.

Saturday, 9 a.m.-7 p.m.

Sunday, 10 a.m.-5 p.m.

Cranberry Farmers Market

2525 Rochester Road, Cranberry. cranberrytownship.org. 724.776.4806.

Friday, 3:30-6 p.m.

Through November 1.

Cranberry Farmers Market

Masuda Drive, Cranberry. 724.776.4806. cranberrytownship.org.

444 Cole Road, Sarver. 412.398.9813.

295 Oak Road, Chicora. 724.445.2471. leicherfarm.com.

Monday-Saturday, 10 a.m.-6 p.m.

Marburger Farm Dairy

1506 Mars-Evans City Road, Evans City.

724.538.4800. marburgerdairy.com.

Mars Farmers Market

225 Crowe Ave., Mars. 724.776.3527.

Saturday, 9 a.m.-noon.

Through September.

Prospect Meadow Berry Farm

136 N. Franklin St., Prospect.

724.290.5484.

Silver Wheel Farm

Saturday, 10 a.m.-1 p.m.

Through November 1.

141 Porter Road, Harrisville.

724.735.4054. silverwheelfarm.net.

Deener’s Farmers Market

Slippery Rock Community Farmers Market

21255 Perry Hwy., Cranberry Twp. 724.452.7944.

Daily, 10 a.m.-6 p.m.

Through October 31.

Beaver Street, Zelienople.

724.452.6220.

Thursday, 4:30-7:30 p.m.

Harvest Valley Farms

Route 8 and Sandy Hill Road, Gibsonia. 724.898.3276. harvestvalleyfarms.com.

Monday-Friday, 10 a.m.-6 p.m.

Saturday, 9 a.m.-5 p.m.

Sunday, 10 A.m.-5 p.m.

Through DEcember.

August / September 2014

Heilman’s Hogwash Farm

Brenckle’s Organic Farm & Greenhouse

Harmony Farmers Market

n

Monday-Saturday, 10 a.m.-6 p.m Sunday, Noon-6 p.m.

Through December.

Jarosinski Farms

795 Pittsburgh Road, Butler.

724.586.5551. freedomfarmspa.com.

edible Allegheny

143 Eagle Mill Road, Butler.

724.282.8038. harvestviewfarm.com.

Daily, 10 a.m.-5 p.m.

Freedom Farms

46

Harvest View Farm and Market

111 Stoughton Beach, Slippery Rock.

724.374.3276. rockfallsonline.com.

Saturday, 9 a.m.-noon.

Through October 26.

Cambria County Blue Goose Farm

2965 Blue Goose Road, Nicktown.

814.948.7188. bluegoosefarmnicktown.com.

Johnstown Farmers Market

Central Park, Main Street, Johnstown.

814.533.2045.

Friday, 9 a.m.-2 p.m.

Through October 24.

West End Farmers Market Senior Life Parking Lot, 501 Broad St., Cambria City.

814.533.2045.

Tuesday, 3-6 p.m.

Through October 21.

Clarion County

Clarion County Farmers Market

Employee Parking Lot of Courthouse, Main Street, Clarion.

Saturday, 8:30 a.m.-noon.

Through October 25.

Clarion River Organics

824 Whitmer Road, Sligo.

814.603.1022. clarionriverorganics.com.

Leatherwood Stock Farm

215 Angus Lane, New Bethlehem.

814.275.1400.

Schmucker Family

6983 Route 58, Emlenton.

Crawford County

Meadville Market House

910 Market St., Meadville.

814.336.2056.

Monday-Friday, 10 a.m.-6 p.m.

Saturday, 8 a.m.-4 p.m.

Through November.

Erie County

Goodell Gardens Farmers Market

221 Waterford St. (Route 6N), Edinboro. 814.734.6699. goodellgardens.org.

Wednesday, 3-6 p.m.

Through September 24.

Hunter Farms Organic Market

7269 Sterrettania Road, Fairview.

814.840.4370. hunterfarmsorganic.com.

North East Farmers Market Gibson Park, Route 20 and 89, North East. 716.450.1832.

Thursday, 11 a.m.-7 p.m.

Through September.

South East Erie Farmers Market

East 38th Street and Pine Avenue, Erie. 814.825.7392.

Fayette County

Brownsville Farmers Market

Market Street, Brownsville.

724.437.7913.

Wednesday, 4-7 p.m.

Through September 24.

West Crawford Ave., Connellsville. 724.437.7913.

Saturday, 8 a.m.-noon.

Through September 28.

Laurel Mall & Flea Market

1952 University Drive, Connellsville.

877.386.0570.

Friday-Sunday, 9 a.m.-5 p.m.

Masontown Farmers Market

German-Masontown Park, Masontown.

724.437.7913.

Friday, 4-7 p.m.

Through September 26.

Scottdale Farmers Market

Rite Aid Parking Lot, Broadway Street, Scottdale. 724.437.7913.

Friday, 4:30-6:30 p.m.

Through September 26.

Uniontown Farmers Market

Storey Square, W. Main St., Uniontown.

724.437.7913.

Monday, 4-7 p.m.

Through September 29.

Forest County

Edible Earth Farm

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

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

Tuesday, Noon-6 p.m.

Saturday, 10 a.m.-Noon.

Through November 29.

www.triplebfarms.com 724.258.3557

Tionesta Farmers Market

Forest County Courthouse, 526 Elm St., Tionesta. 814.755.5978.

Friday, 4-7 p.m.

Greene County

Wooden Nickel Buffalo Farm

844 Craynes Run Road, Waynesburg.

724.852.2535. purebredlamb.com.

Daily, 11 a.m.-6 p.m.

Through October.

Triple B Farms

Pleasant Valley Farms

Saturday, 10 a.m.-2 p.m.

Through October 25.

5970 Koman Road, Edinboro.

814.734.2833. woodennickelbuffalo.com.

7

Connellsville Farmers Market

Elysian Fields Farm

Shields Herb & Flower Farm

374 Smith Creek Road, Spraggs.

724.435.7246.

Monday-Saturday, 9 a.m.-5 p.m.

Sunday, 11 a.m.-5 p.m. e d i b l e a l l e g h e n y. c o m

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Strath An De’ Farm

145 Stewart Run Road, Waynesburg.

724.627.7419. strathande.com.

Waynesburg Farmers Market

Downtown Waynesburg, near the Courthouse, Waynesburg. 724.627.8687. waynesburgpa.org.

Wednesday, 10 a.m.-2 p.m.

Through October 15.

Indiana County

Downtown Indiana County Farmers Market Eighth and Church Streets, Indiana.

Wednesday, 3:30-5 p.m.

Saturday, 9 a.m.-noon.

Through October.

TM Organic “Pick Your Own” Produce

283 McQuaide Drive, Saltsburg. 724.496.5509.

Tuesday, Saturday 5-9 p.m.

Thursday, 9 a.m.-9 p.m.

Through October.

Lawrence County Burns Angus Farm

101 Orchard Road, New Wilmington.

724.946.3125. burnsangus.com.

Tuesday-Wednesday, 9 A.M.-5 P.M. Thursday-Friday 9 A.M.-6 P.M., Saturday, 9 A.M.-3 P.M.

Dawson’s Orchards

122 Petersburg Road, Enon Valley.

800.328.2775. dawsonsorchards.com.

Monday-Saturday, 9 a.m.-4 p.m.

Year-Round.

Ellwood City Farmers Market Beaver Avenue Municipal Parking Lot, Ellwood City. 724.758.5501. ellwoodcityfarmersmarket.com.

Lengel Brothers Farm & Market

1346 Mercer Grove City Road, Mercer.

724.967.1789.

Olde Town Grove City Farmers Market

Youth Festival Park between 118 and 138 S. Broad Streets, Grove City. 724.458.0301. oldetowngrovecity.com.

Thursday, 3-6 p.m.

Through October.

Three Sisters Farm

134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.

Ridgway-Elk County Ridgway-Elk County Heritage Farm

28235 Lake City Road, Ridgway.

814.772.0210. burnsheritagefarm.com.

Ridgway Farmers Market

Main Street, Ridgway. 814.772.0210.

Tuesday, 3:30-5:30 p.m.

Through October 7.

Somerset County

Faranda’s Farm

1171 Penn Ave., Hollsopple. 814.479.7109. farandafarm.net.

Lambert Mountain Acres Inc.

Somerset County Farmers Market

Georgian Place, Somerset. somersetcountyfarmersmarket.com.

Wednesday, 3-6 p.m.

Saturday, 9 a.m.-1 p.m.

Through November 22.

571 Cow Path Lane, New Castle.

Venango County

Stramba Farm

12th Street Island, Franklin.

814.437.1619. franklinpa.gov.

Tuesday, Thursday, Saturday 4-7 p.m.

2331 Chewton Wurtemburg Road, Wampum. 724.752.4141. strambafarmalpacas.com.

August / September 2014

Wednesday, Saturday, 7 a.m.-noon.

Through October.

New Castle Farmers Market

Pasture Maid Creamery

n

Reyers Shoe Store Parking Lot, Sharon.

724.981.5880.

3060 Lambert Mountain Road, Cairnbrook.

814.754.8271.

Tuesday, 3-6 p.m.

Saturday, 8:30 a.m.-1 p.m.

Through October.

edible Allegheny

Downtown Sharon Farmers Market

Saturday, 8 a.m.-Noon Through October 11.

East and East Washington Streets, New Castle. 724.654.7457.

48

Mercer County

Franklin Farmers Market Saturday, 8 a.m.-1 p.m.

Through October.

Oil City Curb Farmers Market

Central Avenue Plaza, Oil City.

814.678.3002.

Monday, Thursday, 10 a.m.-5 p.m.

Through October.

Warren County

Warren County Farmers Market

203 Second Ave., Midtown Parking Lot, Warren. 814.723.5578.

Saturday, 8 a.m.-noon.

Through October.

Washington County Bedillion Honey Farm

1179 Burgettstown Road, Hickory.

724.356.7713. bedillionhoneyfarm.com.

Tuesday-Friday, 10 a.m.-6 p.m.

Saturday, 10 a.m.-4 p.m.

Sunday, 10 a.m.-3 p.m.

Through October.

Bedner’s Farm & Greenhouse

315 Coleman Road, McDonald.

724.926.2541. bednersgreenhouse.com.

MONDAY-SUNDAY, 9 A.M.-6 P.M. through October.

Charleroi Farmers Market

423-427 McKean Avenue, Charleroi.

724.483.6011.

Thursday, 3-6 p.m.

Through October 16.

Cherry Valley Organics

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

Matthews Family Farm

116 Matthews Road, Eighty Four.

724.239.2118. matthewsfamilyfarm.com.

Monday-Friday, 10 A.M.-6 P.M. Saturday, 10 A.M.-3 P.M.

McDonald Trail Station

Located near the intersection of the Montour and Panhandle Trails, McDonald.

724.926.4617. mcdonaldtrailstation.com.

Saturday, 9 a.m.-1 p.m.

Through September.

Monongahela Farmers Market

Chess Park, Main Street, Monongahela. cityofmonongahela-pa.gov.

St. David’s Episcopal Church, 905 E. McMurray Road, Venetia.

724.941.4060. peterstownshipfarmersmarket.org. stdavidspt.org.

Wednesday, 3-7 p.m.

Through September 24.

166 Fava Farm Road, Scenery Hill.

724.323.3324. emeraldvalleyartisans.com.

Main Street Farmers Market

South Main and Wheeling Streets, Washington. 412.392.2069. msfm.org.

Thursday, 3-6 p.m.

Through Mid-October.

Manchester Farms

52 Manchester Lane, Avella. 203.209.6386. manchester-farms.com.

1002 Blank Road Westmoreland County 724.744.7320 | SchrammFarms.com

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

Simmons Farm

The SpringHouse

Emerald Valley Artisans

A family owned and operated fruit and vegetable farm offering high-quality, homegrown produce. We also offer summer classes for children, seasonal festivals and a new wine shop.

Pleasant Valley Organic Farm

Friday, 3:30-6:30 p.m.

1069 S. Main St., Washington.

724.222.3015. destinyhill.com.

JULY 26TH!

Peters Township Farmers Market

Conover Organic Farm Produce Stand

Destiny Hill Farm

CORN COOK-OUT

& car cruise

Friday, 3-6 p.m.

Through September 26.

170 Simmons Road, McMurray.

724.941.1490. Route 19 Market, 2816 Washington Road, McMurray.

724.941.7540. simmonsfarm.com.

Jacksons Restaurant Rotisserie Bar Parking Lot, 1000 Corporate Drive, Canonsburg. conoverfarm.com

Growers of Quality Fruits & Vegetables Since 1864

Monday-Friday, 9 A.M.-7 P.M. Saturday-Sunday, 9 A.M.-5 P.m.

1531 Route 136, Washington.

724.228.3339. springhousemarket.com.

Monday-Saturday, 9 a.m.-9 p.m.

Sunday, Noon- 9 p.m.

Trax Farms

528 Trax Road, Finleyville. 412.835.3246 traxfarms.com.

Monday-Saturday, 9 A.M.-8 P.M. Sunday, 9 a.m.-6 p.m.

Triple B Farms

823 Berry Lane, Monongahela.

724.258.3557. triplebfarms.com.

Monday-Friday, 9 A.M.-6 P.M., Saturday-Sunday, 9 A.M.-5 P.M. Through October 31.

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Weatherbury Farm

1061 Sugar Run Road, Avella.

724.587.3763. weatherburyfarm.com.

Vistamont Farms

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

Volkar Farm Market

3132 National Pike, Richeyville.

724.632.5877.

Westmoreland County

Central Westmoreland Farmers Market Westmoreland Museum of Art Parking Lot, North Main Street, Greensburg. 724.834.2334. greensburgpa.org. $60

Tuesday, 3-6 p.m.

Saturday, 9 a.m.-Noon.

Through November.

Export Farmers Market

5960 Kennedy Ave., Export.

Tuesday, 4-7 p.m.

Friendship Farms

147 Friendship Farm Lane, Lycippus. 724.423.1545. friendshipfarms.com.

Monday-Friday, 10 A.M.-6 P.M. Saturday, 10 A.M.-3 P.M.

Jamison Farm

171 Jamison Lane, Latrobe.

800.237.5262. jamisonfarm.com.

Jeannette Circles Initiative Farm Market Magee Avenue Parking Lot THURSDAY, 3:30-7 P.M.

Latrobe Farmers Market

Latrobe Memorial Stadium, Latrobe. 724.805.0112.

Tuesday, Noon-4 p.m.

Through October 21.

Ligonier Country Market

Loyalhanna Watershed Farm, West Main Street & Route 30, Ligonier. ligoniercountrymarket.com.

Saturday, 8 a.m.-noon.

Through Early October.

EVERY EDIBLE ALLEGHENY RECIPE OUR

IN ONE PLACE

RECIPE BOX

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Lone Maple Farms

259 Lone Maple Drive, New Alexandria. 724.668.7358.

Daily, 10 a.m.-6 p.m.

Through November 2.

Lower Burrell Farmers Market

Veterans Central Park, Bethel and Schreiber Streets, Lower Burrell.

SATURDAY, 10 A.M.-NOON. Through October.

Lynch Field Farmers Market

Route 199 North, Greensburg.

724.834.2334.

SATURDAY, 9 A.M.-NOON.

The Market

4323 Shearsburg Road, Lower Burrell. freedomfarmspa.com.

Morris Organic Farm

110 Slebodnik Road, Irwin.

412.370.3206. morrisorganic.com.

Sand Hill Berries Farm

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

Monday-Saturday, 10 A.M.6 P.M. Sunday, Noon-5 P.M.

Sarver’s Hill Organic Farm 438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org.

Thursday, 3-6 p.m.

Through November.

Schramm Farms & Orchards

1002 Blank Road, Jeannette.

724.744.7320. schrammfarms.com.

Monday-Friday, 9 A.M.-7 P.M. Saturday, 9 A.M.-6 P.M. Sunday, 10 A.M.-5 P.M.

Teddy’s Farm Market

8695 Route 30, Irwin.

412.370.3206. teddysrestaurantlounge.com.

Monday, Wednesday, Friday, 6 p.m.-dark, Saturday, 2-5 p.m.

SATURDAY, 8 a.m.-noon.

Through OCTOBER 18.

Mt. Pleasant Farmers Market

Vandergrift Farmers Market

Wednesday, 3-6 p.m.

THURSDAY, 3-5:30 P.M.

Levine’s Parking Lot, Main Street, Mt. Pleasant.

724.689.6658. mtpleasantboro.com.

151 Columbia Ave., Vandergrift. 724.567.5286. vandergriftfarmersmarket. weebly.com.

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August / September 2014

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Dining Guide

Eat with us at one of these local restaurants

Eleven’s Prime Beef Tartare with miso, marinated cucumber, red onion, crostini, and radish.

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

–––––– Bridgeville ––––––

–––––– Canonsburg ––––––

Bar Antonio

Bee’z Bistro & Pub

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

Rumfish Grille

Bar Antonio is all about great food and premium drinks.

From the formaggio plate to the free-range, woodoven-roasted wings, to the Italian sausage sliders, Chef Domenica has prepared a mouth-watering tapas menu with an Italian twist! Specialty cocktails and craft beers are the perfect accompaniments. The sleek Euro setting creates an upscale atmosphere ideal for happy hour get-togethers. Located at the corner of West McMurray and Morganza Roads, next to Merante Brothers Market, Canonsburg. barantonioPGH.com.

Bella Sera

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.

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.

–––––– Brookline ––––––

–––––– Downtown ––––––

Braddock’s Pittsburgh Brasserie

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

Habitat

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

412.773.8848. habitatrestaurant.com.

Where art meets industry Pitaland

In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines,

Pitaland has been owned and operated by the Chahine beers and cocktails, perfectly paired by our chef and Andys family since 1969. The grocery specializes sommelier. in a wide In avariety rich setting of pop-art and industrial TheWarhol feature bar of Fairmont Pittsburgh hotel is of Mediterranean and Middle Eastern products, and offers accents that celebrate the impact of Andy and Andrew more information, one of premier the most For captivating spots in the city, with delivery service to wholesale customers. Stop in to Carnegie, peruseAndys is Pittsburgh’s please call 412 773 8848 social destination—where art meets industry, and exquisite interior510finishing, classic cocktails, and the all-new Pitaland Café! The café is open Monday Market Street, Pittsburgh where you meet the city. an extensive wine list. Chef Jason Dalling pairs through Saturday from 8 a.m. to 7 p.m., and the store is local cheeses and chocolates with local wines open Monday through Saturday from 8 a.m. to 7 p.m. and for featured flights. 510 Market St., Downtown.

Sunday, 10 a.m. to 4 p.m. 620 Brookline Blvd., Brookline.

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1 3/5/10 4:09:21 PM 412.773.8848. andyswinebar.com.

412.531.5040. pitaland.com.

Photograph by Michael Fornataro.

Six Penn KitcheN

Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com. e d i b l e a l l e g h e n y. c o m

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–––––– Gibsonia ––––––

Sonoma

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, 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.

Salt of the Earth

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

The Pines Tavern

This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

–––––– Greensburg ––––––

Vallozzi’s

Serving family traditional 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.

Social

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.

–––––– East Liberty ––––––

BRGR

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

The Supper Club

As Westmoreland County’s only true farm-to-table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors.

Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

–––––– Highland Park ––––––

SPOON

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

412.362.6001. spoonpgh.com.

E2 E2

E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.

–––––– Irwin ––––––

Dinette

Chef Sonja Finn was a James Beard Award “Rising Star Chef of the Year” semi-finalist in 2009 and 2010, and we’re thankful that she decided to open up shop in Pittsburgh! Start with an order of grilled Shishito peppers with chevre, fried almonds, and fleur de sel for the table, and then sate your hunger with one of Finn’s beautiful pizzas, which feature locally sourced ingredients and garden-fresh herbs. 5996 Centre Ave., East Liberty.

412.362.0202. dinette-pgh.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.

Cenacolo Restaurant

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

724.689.2176. cenacolorestaurant.com.

–––––– Lawrenceville ––––––

NOTION RESTAURANT

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

412.361.1188. notionrestaurant.com.

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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.

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 Museum Café. 3811 Butler St., Lawrenceville. 412.621.3171. coca-cafe.net.

cure restaurant

This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville.

412.252.2595. curepittsburgh.com.

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.

Wild Purveyors

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

–––––– Ligonier ––––––

Embody Natural Health

Stop by the organic juice and smoothie café to cleanse your body and mind! Embody Natural Health is committed to providing organic, 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.

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.

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

–––––– McMurray ––––––

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.

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. facebook.com/sanlorenzolvpgh.

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, McMurray. 724.260.0329. facebook.com/sirenatacojointandbar.

–––––– Mt. Lebanon ––––––

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. A second location is set to open in Mt. Lebanon in late summer.

4605 Butler St., Lawrenceville. 412.682.2210. lagourmandinebakery.com.

Pastitsio

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. greekpastitsio.com.

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.

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.

Tender

A menu inspired by comfort food complements Tender’s seasonal rotation of incredible craft cocktails, featuring quality spirits and housemade juices and sodas. With a bar stocked with hundreds of liquors and cordials from around the world, Tender has the ideal dinner-and-drink pairing for any mood imaginable! 4300 Butler St., Lawrenceville.

412.402.9522. tenderpgh.com.

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. e d i b l e a l l e g h e n y. c o m

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–––– Mt. Lebanon / Downtown ––––

Mediterra Bakehouse & Cakehouse

Il Pizzaiolo

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitanstyle pizza using old-world technique and the highestquality 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.

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.

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.

–––––– Saxonburg ––––––

–––––– Mt Washington ––––––

Randita’s Organic Vegan Caf & Mobile Food Truck sushi fUku

Randita’s Organic Vegan Café

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.

Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners. It doesn’t get much fresher than that! 120 Oakland Ave., Oakland. 412.687.3858. sushifuku.com.

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

207 Commercial Ave., Aspinwall. randitas.com.

–––––– North Hills ––––––

–––––– Regent Square ––––––

–––––– Sewickley ––––––

Altius

Willow

Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.

–––––– North Side ––––––

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

Beer Local.

Square Café

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.

–––––– Oakland ––––––

Legume

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

412.621.2700. legumebistro.com.

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Craft Beers Square CaféLocal is a proud supporter of Grow Pittsburgh, 16-Tap sourcingon herbs, heirloomRotation tomatoes, and potatoes from the nonprofit. The café also sources milk and Over 400 Bottle Choices cheese from Marburger Dairy, coffee from Kiva Han, BeerHearth Tastings and bread from Allegro Bakery. Even the plates Every are made locally

by Wednesday the Riverside Design Group, and the walls are bedecked with art from Pittsburgh Live Original Music talents. 1137 S. Braddock Ave., Regent Square.

Every Tuesday at 9 pm 412.244.8002. square-cafe.com.

Exceptional Homemade ‘til Midnight–––––– ––––––Food Robinson

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

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. saludjuicery.com.

–––––– Shadyside ––––––

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.

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.

–––––– Strip District ––––––

Soba

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.

Bar Marco

The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. The Livermore, 124 S. Highland Ave., East Liberty. 412.361.0600.

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.

–––––– South Side ––––––

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.

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.

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.

Prestogeorge Coffee & Tea

This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-andcafé offers more than 200 gourmet coffees, including organic varieties, a wide variety of loose leaf teas, and specialty foods, from local honey to biscotti. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com.

savoy

Gaucho Parrilla Argentina

Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.

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 ––––––

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.

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.

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.

–––––– Squirrel Hill ––––––

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.

The SpringHouse

La Prima Espresso

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

412.281.1922. laprima.com.

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. e d i b l e a l l e g h e n y. c o m

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EDIBLE ALLEGHENY Directory

Nature’s Table

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

Unrivaled al fresco dining awaits you.

Make your reservation today • 724.259.8887 • outofthefirecafe.com

It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333.

Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com.

Church Brew Works

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

EAST END BREWING COMPANY

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

Erie Brewing Company

Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.

Hofbrauhaus Pittsburgh

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works.

Enjoy the traditions of Germany that made the Hofbrauhaus famous. 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

Penn Brewery

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

800 Vinial St., North Side.

412.237.9400. pennbrew.com.

Stay Tuned Distillery

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A craft distillery dedicated to small batch gins and fine whisky, 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 Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.

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

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

GLuten Free Zone

Now you have choices! Shelves are stocked with a variety of glutenfree 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.

Ligonier Country Market Located at Loyalhanna Watershed Farm, the market is open from mid-May to October and gathers more than 130 vendors each week.

Shop for a wide variety of fresh produce, flowers, meats, breads, 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

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

MERANTE BROTHERS MARKET

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

RESTAURANTS Altius Modern Bistro

Opening spring 2014 is this new restaurant venture from the team behind Mt. Lebanon’s Bistro 19. 1230 Grandview Ave., Mt. Washington. 724.831.6276.

Andrew’s Steakhouse

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

Nature’s Way Market

Daphne Café

Penn’s Corner Farm Alliance

THE GREEK GOURMET

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

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

412.363.1971. pennscorner.com.

Quality Gardens

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

Sunny Bridge Natural Foods

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.

Schwartz Living Market

The Schwartz Living Market is an evolving collaborative process of creating “An Urban Oasis for Healthful Living,” working 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.

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

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960.

10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

A family-run restaurant serving Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus.

5811 Ellsworth Ave., Shadyside.

412.441.1130.

Farm Dinner - 8/24 Harvest Festival -9/20

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

In Grandview Park Mt. Washington

THE LIVERMORE

For more information visit thejournalofman.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.

East End Food Co-op

McCormick & Schmick’s Seafood Restaurant

7516 Meade Street

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

412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

Osteria 2350

A casual Italian eating establishment, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients.

2350 Railroad St., Strip District.

412.281.6595. cioppinogroup.com.

Pittsburgh, PA 15208 (412) 242-3598 Daily Hours: 8 AM - 9 PM www.eastendfood.coop

open to everyone, every day

The Porch at Schenley

The Porch is a neighborhood bistro in the heart of bustling Oakland. The restaurant creates simple, scratch-made food using local ingredients. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

A RAINBOW OF FLAVORS For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

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StonePepper’s Grill

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

Looking for healing that goes beyond the masking of symptoms?

walnut GrIll

Enjoy fresh, upscale casual dining, fit for the entire family at three locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. 1595 Washington Pike, Bridgeville. 412.564.5746. eatwalnut.com.

Vallozzi’s Pittsburgh

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

Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com

Vallozzi’s Pittsburgh has all the elements that one would expect from a Vallozzi family restaurant, with an enticing menu comprised of Vallozzi family traditions, such as homemade pastas including Helen’s gnocchi, pizza, fresh steaks, and seafood. The menu also boasts a number of Italian meats and cheeses flown in from Italy weekly and served from the Fresh Mozzarella bar.

220 5th Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.

Yinzburgh BBQ

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

1124 South Braddock Ave. Suite B www.pghhealthandhealing.com 412.242.4220

A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to men and women, and co-ed graduate programs. 1 Woodland Road, Shadyside.

412.365.1100. chatham.edu.

Chop, wok, and Talk!

Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield.

412.362.0679. chopwoktalk.com.

Robert Morris University

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

800.762.0097. rmu.edu.

specialty Bella Dolci Cookies

Massage Therapy - Reflexology Energy Medicine - Yoga Fertility & Prenatal Massage Organic Spa Treatments

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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 these indulgent, special occasion creations. 412.576.2618.

BURGH BITS AND BITES

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 fullbodied 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.

Craig Photography

Award-winning photography services for weddings and special occasions. 502 West North Ave., North Side. 724.355.9079. craigphotography.com.

DJ’S BUTCHER BLOCK

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

Edible Arrangements

Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty. 412.441.2270. ediblearrangements.com.

Espresso A Mano

An espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville.

412.918.1864. espressoamano.com.

Family Organics

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

FEDE PASTA

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

724.689.2176. fedepasta.com.

FRESH FROM THE FARM JUICES

Newly opened, 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. gryphons-tea.myshopify.com.

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.

780 Commerce Park Drive, Cranberry. 724.779.9393. 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.

La Gourmandine

A true taste of France in the heart of Pittsburgh, La Gourmandine Bakery serves up French delights, such as eclairs au chocolat and fresh baguettes, handcrafted and baked onsite daily. The new Mt. Lebanon location opens soon! 4605 Butler St., Lawrenceville.

412.682.2210. lagourmandinebakery.com.

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.

Mattress Factory

A museum of contemporary art that presents art 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.

412.323.4000. 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 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.

Pittsburgh Parks Conservancy

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

Phipps Conservatory and Botanical Gardens

Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions. 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

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

412.631.8947. puredent.net.

Rania’s Catering

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

A nonprofit, eco-gastronomic membersupported organization that 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, how our food choices affect the rest of the world. slowfoodpgh.com.

SPLASH KITCHEN BATH Home

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.

IS TURNING 35!

Celebrate with Chocolate Babka Bread Saturday, October 18th + Order your Pumpkin bread for Thanksgiving November 25th & 26th

Standing Chimney

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

724.336.5224. standingchimney.com.

Ten Thousand Villages

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

412.421.2160. pittsburgh.tenthousandvillages.com.

Turner Dairy

2110 Brighton Road, Pittsburgh, PA 412.231.7555 • M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm www.breadworkspgh.com e d i b l e a l l e g h e n y. c o m

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

1049 Jefferson Road, Penn Hills.

800.892.1039. turnerdairy.net.

Una Biologicals

Daphne Cafe Turkish & Mediterranean Cuisine

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

UNIVERSITY CLUB

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

123 University Place, Oakland.

412.648.8213. uc.pitt.edu.

Weather Permitting Pittsburgh

5811 Ellsworth Ave Pittsburgh, PA 15232 • (412) 441-1130 Open for lunch & dinner Tuesday-Sunday

sponsored by

hosted by

GARLIC

1171 Penn Ave. Hollsopple, PA 814.479.7109 farandafarm.net

Chef Demonstrations • Recipe Sampling Live Entertainment • Garlic Growing Seminar

Garlic Growing Seminar

August 16-17 10am-5pm

Mr. Trombone

Harold Betters Musical Guest

by

5 Acre Corn Maze Hayrides, Farm Activities, Pumpkins. Fall Supplies

Faranda Harvest Fest Weekends September 20 -October 26, 2014

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. weatherpermittingpgh.com.

Wheel and Wedge Cheese Shop 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.

TRAVEL Fairmont Pittsburgh

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

Fallingwater

America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark.

Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

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

Greene County TourisM

The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.”

19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. greenecountytourism.org.

Ligonier Country INN

Innkeepers Maggie and PJ Nied have created a relaxed atmosphere, welcoming visitors as old friends.

Located in the Laurel Mountains, this B&B is the perfect place for putters, punters, skiers, casting enthusiasts, and even, couch potatoes. 1376 US Route 30 East, Laughlintown.

724.238.3651. ligoniercountryinn.com.

Oglebay Resort & Conference Center

Prime business meeting and vacation spot, featuring golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. 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 and dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District.

412.513.5000. bypgh.com.

The Breathe Project

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

HARDIN ACUPUNCTURE

Wine Cellar

Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.

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

Himalayan Institute

Christian W. Klay Winery

A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.

Janet McKee, Holistic Health Counselor

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

724.417.6695. sanaview.com.

PITTSBURGH CENTER FOR Complementary HEALTH and HEALING

This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 South Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com.

South Hills Power Yoga

Offering both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray.

724.260.0011. southhillspoweryoga.com.

RUtz Skincare

Literally and metaphorically, Rutz is all about beauty — rooted in goodness. Founder Steph Schuler aims to enrich the skin — and the lives — of women everywhere. rutzskincare.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

Award-winning wines and a restored 1880s barn, suitable for private events.

412 Fayette Springs Road, Chalk Hill.

724.439.3424. cwklaywinery.com.

DreadNought Wines

From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is a oenophile’s fantasy. 2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.com.

ENGINE HOUSE WINERY

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

412.621.1268. enginehouse25.com.

Gervasi Vineyard

Providing the total vineyard experience, featuring a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.

Glades Pike Winery

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

814.445.3753. gladespikewinery.com.

Greendance Winery

A variety of 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. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.

La Casa Narcisi Winery

Sample dozens of wines, enjoy dinner at La Vité Ristorante, or host your next banquet event. 4578 Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.

Harborcreek, Pa.’s first winery is a fusion of an old country setting and modern accents.

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 &

Retaining Walls • Grass Cutting • Edging & Mulching • Landscaping Reconstruction Spring/Fall Clean Ups • Snow Removal • Trimming Trees/Shrubs Dethatching/Reseeding • Fence Installations • Irrigation Systems Fully Insured / Free Estimates | 412.224.3088 / MSSLandscaping09@yahoo.com

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Rolling Stone

By ANDREA BOSCO | Photograph by Michael Fornataro | Styling by SAMANTHA CASALE

F

or many, perusing the grocery or farm stand during summer means an abundance of stone fruit, which ultimately means an ample basket of nature’s candy. These pitted beauties — peaches, apricots, plums, cherries — are also known as drupes, oneseeded fruits with thin skin and fleshy, or fibrous, interiors. Few things rival a plump, juicy peach or sweet, crimson cherries — succulent with a faint hint of tartness — at peak season. Infinitely versatile in the kitchen, the pulpous produce is delicious raw, baked, grilled, roasted, sautéed, poached, and boozy, à la bourbon cherries. Note: Peeled fruit will cook through faster; however, keeping skin intact will promise texture and extra flavor. Says Reed Soergel of Soergel Orchards, “For growing, Red Haven is an old-standby variety — it produces a fantastic peach. Your tree will blossom pink early in the season, and will start to grow fruit after two to three years. If you’re planning on canning or freezing peaches, use late-season (August) peaches. They are typically freestone, versus split-stone, and will make the process quicker.” Visit edibleallegheny.com for Soergel’s recipe for Grilled Peaches with HoneyAlmond Streusel. Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

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