Edible Allegheny: December 2015/January 2016

EDIBLEALLEGHENY.COM

edible

Member of Edible Communities

Allegheny Local Food & Healthy Lifestyles December 2015/January 2016

Number 47

crazy for

CRANBERRIES, EDIBLE ALLEGHENY MAGAZINE

PEARS, + MASCARPONE CHEESE

GIFTS FOR

FOOD

Lovers DECEMBER 2015/JANUARY 2016

HOST THE SEASON’S

BEST PARTY WITH A STOCKED & STYLISH

DISPLAY UNTIL JAN 31, 2016

12

0

c1.indd 1

74470 80682

0

DEC 2015/JAN 2016 $4.95

NUMBER 47

Bar Cart

11/18/15 7:04 PM

Get to know the farmers in the Finger Lakes, the artisans of Michiana, the vintners in Vancouver and more as we serve up the best local food stories from the ďŹ elds and kitchens of edible communities. edible BLUE RIDGE

No. 27 Spring 2013

Austin

ÂŽ

Celebrating Central Texas food culture, season by season

Number 25 Winter 2015

Member of Edible Communities

FREE

edible cape cod

ÂŽ

Celebrating the Abundance of Local Foods, Season by Season

no. 43 / winter 2014

Celebrating the food culture of Central Virginia

With Meat & Cheese, Wendy Mitchell’s Entrepreneurial Avalanche Gains Speed

The

WELLNESS W Issue

DRAM BITTERS | 20 STANDOUT COLORADO PRODUCTS | MAKE AHEAD BREAD

Member of Edi bl e Communi t i es

MEMBER OF EDIBLE COMMUNITIES

EDIBLE BLUE RIDGE

Quicks Hole Tavern � CBI’s Farm Manager Joshua Schiff � Cape Cod ARK � R.A. Ribb’s Custom Clam Rakes

edible

Farmers’ Markets, Food and WWI I on Cape Cod � Off-Shore Lobstering � Pawpaws � Cultivating Crustaceans

N O.29 WINTER 2015

EAT. DRINK. THINK.

edible

CAPITAL DISTRICT Eat. Drink. Read. Think.

Support Local Community, Food & Drink Member of Edible Communities

WINTER 2015 | 1

Member of Edible Communities

edible

Complimentary

Member of Edible Communities

Celebrating local, fresh foods in Dallas, Fort Worth and North Texas—Season by Season

No. 23 Fall 2014

ÂŽ

Columbus Issue No. 15

Celebrating Local Foods, Season by Season

Fall 2013

Fall Comfort Food OBERLIN • GRANARIES OF MEMORY • INTEGRATION ACRES • STONEFIELD NATURALS SCHMALTZ • THE APPLE • WILLOW BASKETS • OHIO’S HISTORIC BARNS

Member of Edible Communities

No. 12 2015

edible Front Range

ÂŽ

Celebrating local Colorado food, farms and cuisine, season by season

green mountains

Summer 2008 Number 2

THE FRUITS OF THE FALL HARVEST

HOUSTON

celebrating vermont’s local food culture through the seasons

THE LIQUID ASSETS ISSUE

Harvest the Summer

May/June 2015 Issue 1 | $5.95

edible

edible

¡

LIVE LOCAL * LIVE WELL

Goats Galore | Berries | Hillcroft Spice Trail In the Kitchen with MasterChef Christine Ha

A Dandelion Manifesto King Cheese TransFarming Suburbia Farm-Side Suppers

ediblehouston.com

Member of Edible Communities

Member of Edible Communities

edible

Issue 30 | February–March 2015 $5.95

Celebrating the Pleasure of Local Food and Beverage

PROUD MEMBER OF EDIBLE COMMUNITIES

edible

LOUISVILLEÂŽ & THE BLUEGR ASS REGION

Member of Edible Communities

ÂŽ

MARIN & WINE COUNTRY Issue 17 Spring 2013

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

edibleMEMPHIS Celebrating the Abundance of Local Foods in the Mid-South, Season by Season Spring 2013 Number 25 • $4.99

the

DAIRY ISSUE

Cracking Spring HILLBILLY ACRES FARM • GRAVY • SASSY SAUSAGE BIANCA’S FRIDGE • BEER FOR BREAKFAST BACKYARD CHICKENS • SONNY SALT

| Chocolate: A Sweet Tradition & The Sweet Smell of Success | A Cut Above | Pot Luck

/0 /07& . #& 3 % & $& . #& 3

Member of Edible Communities

Member of Edible Communities

edible NutmegÂŽ Winter 2012-13 ďš˝ Celebrating Local Food, Farms, and Community in the Nutmeg State ďš˝ Number 24

05 5"8" E AT. D R I N K . R E A D . T H I N K .

FALL 2014

A LOCAVORE THANKSGIVING www.EDIBLENUTMEG.com

late summer/early fall 2012

HOTEL DINING: AN INSIDER’S GUIDE

45

.FNCFS PG &EJCMF $PNNVOJUJFT

edibleRHODY ÂŽ

Celebrating the Bounty of Rhode Island, Season by Season

edible

RICHMOND

Celebrating Food and Culture in the River City and Surrounding Communities

State Bird Support Local Community, Food & Drink Member of Edible Communities Member Edible Communities

edible

ISSUE 21 SPRING 2014

Santa Barbara Celebrating the Local Food and Wine Culture of Santa Barbara County (PPE GPPE (PPE ESJOL (PPE SFBE t /P t 4QSJOH

Recycle, reuse, reclaim, rethink

5 YEAR Anniversary Issue (SFH 'SFZ +S ] *ODSFBTJOH CJPEJWFSTJUZ ] 'JYJOH GPPE XBTUF ] 0ME )BSCPS %JTUJMMFSZ #JPSFNFEJBUJPO ] $IJDLFOT BT SFDZDMFST ] 1PJOU -PNB 'BSN

The Art of Small Farming Tending Henry The Perfect Salad MEMBER OF EDIBLE COMMUNITIES

24

HARVEST 2014

ev

e

ÂŽ

v

VANCOUVER G WINE COUNTRY E A T. D R I N K . R E A D . T H I N K .

ISSUE THIRTY SEVEN * HIGH SUMMER 2014

HOMEMADE STOCK • GARLIC • HOT COCKTAILS • SEEDS

No. 24, Harvest 2014

Our Food, Our Stories, Our Community

Member of Edible Communities

gateway fruit * fool for summer * wine country roads A MEMBER OF EDIBLE COMMUNITIES

Subscribe online to any edible magazine by clicking on the “edible PUBLICATIONS� page at www.ediblecommunities.com and select the magazine of your choice.

Stay up to the minute on all things edible with Facebook, Pinterest, Tumblr and Twitter, or listen to our stories come to life on edible Radio—www.edibleradio.com

c2-c4.indd 2

11/16/15 2:53 PM

r e t n i w

Ai Appalachia visit

#RRCNCEJKC KU C UVCVG TGIKQP YKVJ UKIPKǣECPV EWNVWTCN JGTKVCIG HCTOU ǤCXQTU YKPGTKGU FKUVKNNGTKGU HGUVKXCNU CPF OWUKE 2NCP [QWT PGZV VTKR CV XKUKVCRRCNCEJKC EQO

Discover Appalachia's Local Food, Farms and Flavors Kentucky West Virginia Pennsylvania Beer Cheese Trail

Snowshoe Mountain

Heartland Christmas Wine Trail

The birthplace of beer cheese, 9KPEJGUVGT -GPVWEM[ QÇ¢GTU TGUVCWTCPVU QP VJG VTCKN 9KP C free t-shirt on the completion of TGUVCWTCPVU QP VJG VTCKN

'PLQ[ TGOCTMCDNG UEGPKE XKGYU YKVJ QÇ¢ TQCFKPI CPF UPQYOQDKNG VQWTU 'ZRNQTG VJG VQYP D[ shopping, dining and mingling YKVJ QVJGT VTCXGNGTU

YKPGTKGU OCMG WR VJKU VTCKN D[ VJG 5WUSWGJCPPC 4KXGT 5CXQT VJG ǤCXQTU QH CYCTF YKPPKPI YKPGU and collect ornaments from each winery to decorate a grapevine YTGCVJ CU C %JTKUVOCU EQNNGEVKDNG

VisitAppalachia.com

1-15.indd 1

11/18/15 11:56 AM

There’s living. And there’s loving life. We’re here to help with the second one. Our intriguing blends of herbs and botanicals support energy, stamina, focus, and overall

®,©2015-2016 East West Tea Company, LLC

well-being. Cup after cup, day after day, life is good.

®

2

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 2

11/18/15 11:56 AM

• contents •

dec 2015/JAN 2016 Swoon over our savory and sweet combinations on page 29!

departments 6

EDITOR’S LETTER Reflections on life’s most treasured moments.

8

CALENDAR With winter’s cold front comes holiday markets, meals, and celebrations.

11 FIRST COURSE Discover our top gifts for foodies and dive into delicious Alaskan king crab, homemade cookies, and other seasonal treats.

16 EDIBLE INK See the game-changing tattoos that inspire Amber Kunselman of The White Rabbit Café and Pâtisserie.

17 EDIBLE EVENTS The paragon of fall, these events let guests feast upon the season’s bounty.

Fornataro Styling by Samantha Casale Photograph by Michael Fornataro,

1-15.indd 3

20 THREE INGREDIENT FIX Mascarpone cheese, pears, and cranberries make for seasonal dishes that bring major color, flavor, and style!

24 PERFECT POURS Stock your bar cart with the essentials for throwing the best, boozy holiday party.

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

features 29 SPREAD THE LOVE Entertain like a natural with beautiful charcuterie boards and bites.

34 HEAL THY LIFE Discover the labor and love that go into Emerald Valley Artisans’ delectable, one-of-akind cheeses.

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

48 LAST BITE Start your holiday with a warm breakfast dish that’s sure to turn into a family tradition.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

3

11/18/15 6:54 PM

Celebrating Local Food & Healthy Lifestyles

DECEMBER 2015/JANUARY 2016 PUBLISHER

“Horseradish mashed potatoes.”

Jack Tumpson EDITORIAL DIRECTOR

Christine McMahon Tumpson EDITOR IN CHIEF

Andrea Bosco Stehle “Bon Appétit’s PumpkinCaramel Tart with Toasted-Hazelnut Crust.”

EXECUTIVE EDITOR

Rachel Jones

ASSOCIATE EDITOR

Liz Petoniak

WE A S K E D O U R S TA F F :

“What holiday recipe are you most excited to try?”

EDITORIAL ASSISTANT

Abby Dudley

“I can’t wait to try the Butternut Squash and Gruyère Strata recipe on page 48!”

CREATIVE DIRECTOR

Jason Solak

ART DIRECTOR

Jordan Harriger

ASSISTANT ART DIRECTOR

Samantha Casale

“White Russians!”

Holiday cookies from Giant Eagle Market District.

STAFF PHOTOGRAPHER

Michael Fornataro

ACCOUNT EXECUTIVES

“Limoncello biscotti.”

Maura Chester, Cameron Hassanzadeh, Darrelyn Leebov, Jaime Mullen

“Southern Living’s White Chocolate-Cranberry Crème Brûlée!”

ADVERTISING PRODUCTION MANAGER

Alexandra Meier

“Rum Balls!”

DIGITAL MARKETING COORDINATOR

Meghan Milligan

Shop for holiday gifts at Bocktown Collect our new snifter glass!

BUSINESS MANAGER “Maple Walnut Cranberry Pie.”

Aaron Crittenden

EDITORIAL INTERNS

Nicholas Biasiotta, Molly Doehring, Madison Krupp

For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

Robinson

Across from Target 412-788-2333 @BT_Robinson

Monaca

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

@bocktown on Twitter · bocktown.com

4

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 4

Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by WHIRL Publishing, Inc. Copyright 2015 WHIRL Publishing, Inc. Photograph by Michael Fornataro

11/18/15 6:55 PM

ToHoliday a Healthier and Happier Season!

The holidays are a perfect opportunity to spend time with family and friends.

Don’t let stress or unhealthy eating habits get the best of you!

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

Make Wise FoodChoices Celebrate Stress-Free

• If you go to a party, offer to bring something you know is healthy. Some examples: raw vegetables and dip for an appetizer, a salad with a light dressing, or a fruitbased dessert.

• Indulge in your favorites and skip the rest. If you have dinner rolls often, pass on them and save your calories for the seasonal or special items you only have during the holidays.

• Choose a small plate (if possible) and fill half of it with low-calorie fruits and vegetables. Try to choose whole grains and lean protein sources.

• Ask for support. Let friends and family know you’re working on making healthy choices.

• Keep a calendar of all of your commitments over the holiday season so that nothing surprises you last minute.

• Prioritize tasks that must be completed each week and determine what you need to do to make that happen.

• Be OK with saying “no.” Instead of rushing to three parties in one evening or accepting second helpings, find a way to politely decline.

• Focus on what is important — the time you spend with loved ones. The perfect gift or special dessert may seem crucial, but remember what the holiday season is truly about.

• Limit alcohol and stay hydrated. Drink mostly water or seltzer to help keep your focus on making wise choices.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

1-15.indd 5

5

11/18/15 12:05 PM

• EDITOR’S LETTER •

Holiday Spirit As we prepped to finalize this issue, we heard of the horrific terror attacks in Paris — Parisians’ rich culture shaken to the core while embracing life’s leisure, from lounging at a sidewalk café, to attending a concert and a soccer match. In a show of defiance, the French returned to their iconic bistros four days later, stronger than ever. President Francois Hollande urged his compatriots to “live life to its fullest” and that “life must resume in full.” And what better way to declare the country’s endurance than to live it up at a café?

J.W. Stehle and Andrea Bosco Stehle at the Pittsburgh Ballet Theatre’s Pointe in Time Ball

Proclaiming their love for the city, Parisians, and tourists alike, took to social media, adopting the hashtag, #JeSuisEnTerrasse, which translates to “I am on the terrace.” They shared images of their loved ones, enjoying each others’ company, sipping on café au laits and noshing on pâtisserie — the good life.

As we read the stories and confirmed the safety of our friends overseas, we were reminded of life’s fragility and how fortunate we are for infinite reasons. The French continue to have a lasting effect on Americans, teaching us to slow down and appreciate life, from social and cultural aspects, to savoring cuisine.

The Stehles’ kitten, Cora, hopped in the shot for a very funny — and furry — outtake. Flip to page 24 for tips on stocking your beautiful bar cart!

It is our hope that this issue inspires you to do just that. We encourage you to spend an extra hour in the kitchen with your kids, whipping up one of the many enticing recipes; to entertain with wine, charcuterie, and festive cocktails; to unplug and strike up interesting conversations; to learn about one of our region’s most special farms; and to relish life’s greatest moments — for it is love that is central to life’s great plan.

HERE’S TO LIFE AND LOVE,

Andrea Bosco Stehle, EDITOR IN CHIEF

1

2

3

Holiday Treats

BY MEGHAN MILLIGAN

’Tis the season to create sweet treats!

Take a look inside our kitchens to see what goodies our staff is whipping up:

4

5

6

1 Editor in Chief Andrea Bosco Stehle creates a scrumptious apple tart with a raspberry jam and limoncello glaze.

2 It’s not the holiday season without Editorial Assistant Abby Dudley’s berry and peach cobbler — so yummy and sweet!

3 Account Executive Darrelyn Leebov changes up her traditional chocolate chip cookies by adding crushed candy cane into the mix.

4 For holiday parties, Associate Editor Liz Petoniak shakes up her signature concoction of Boyd & Blair Potato Vodka, cranberry shrub, a splash of Pellegrino, and fresh rosemary and cranberries as garnish.

5 Continuing her yearly tradition, Advertising Production Manager Alexandra Meier constructs festive gingerbread houses.

6 Executive Editor Rachel Jones maps out her seasonal cookie cutters for making homemade sugar cookies with her sister.

Connect with us! @edibleAllegheny /edibleallegheny

ON THE COVER: CRANBERRIES! STYLED BY SAMANTHA CASALE, PHOTOGRAPHED BY MICHAEL FORNATARO

/edibleallegheny

6

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 6

Photographs by Ben Petchel, Michael Fornataro

11/18/15 6:55 PM

For happier holidays visit a Fine Wine & Good Spirits store or FineWineAndGoodSpirits.com #FWGScheer

Please enjoy responsibly.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

9230-15-439389_PLCB_Holiday_Entertain_8.25x10.875_4C_r0.indd 1 1-15.indd 7

7

10/9/15 12:50 PM 11/18/15 12:06 PM

• CALENDAR •

DECEMBER 2015

TUESDAY, DECEMBER 1 Make Ahead Meals, Market District, Robinson, 412.788.5392 WEDNESDAY, DECEMBER 2 5th Annual “Celebrate the Season” Holiday Party, LeMont Restaurant, Mt. Washington, 412.446.0702

Pittsburgh’s Rust Belt Brews & Bites Culinary Tour, Station Square, pghtoursandmore.net The HillBenders, Carnegie Lecture Hall, Oakland, calliopehouse.org

Fast Food Makeovers, Market District, Robinson, 412.788.5392

SATURDAY, DECEMBER 5-SUNDAY, DECEMBER 6 Attack Theatre’s Winter Festival, George R. White Studio, Strip District, wyep.org

WEDNESDAY, DECEMBER 2-SATURDAY, DECEMBER 19 Oliver Twist, The Charity Randall Theatre Inside The Stephen Foster Memorial, Oakland, picttheatre.org

SATURDAY, DECEMBER 5-SATURDAY, DECEMBER 26 All About the ‘Burgh, The Culture to Ketchup Tour!, Station Square, 412.391.7433

THURSDAY, DECEMBER 3 Peace It Together Awards Celebration, The Priory, North Side, centerforvictims.org

SUNDAY, DECEMBER 6 Hanukkah Begins

10 Ingredients or Less, Fast Food Makeovers, Market District, Robinson, 412.788.5392 THURSDAY, DECEMBER 3-SATURDAY, DECEMBER 5 Gifts and Greens Market, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 FRIDAY, DECEMBER 4 Truly Tuscan, Market District, Robinson, 412.788.5392 Holiday mART: Let the Men Cook!, Sweetwater Center for the Arts, Sewickley, sweetwatercenter.org

Champagne Brunch, Market District, Robinson, 412.788.5392 Pittsburgh Mercy Health System’s 12th Annual The Reindeer Ball, Westin Convention Center Hotel, Downtown, pmhs.org/events The Steel Valley Brew Tour, Crazy Mocha, Station Square, 412.368.8973 Girls on the Run Fall/Winter 5K, North Park Pool Entrance, McCandless, gotrmagee.org/5k FRIENDS of Pittsburgh Opera Holiday Party, TBD, 412.281.0912 x225

David Benoit Christmas Tribute to Charlie Brown with Special Guest Jane Monheit, Manchester Craftsmen’s Guild, North Side, benoit.com

TUESDAY, DECEMBER 8 Knife Skills, Market District, Robinson, 412.788.5392

Sounds of the Season Holiday Concert, Passavant Hospital Foundation Legacy Theatre, Allison Park, 412.748.6648

THURSDAY, DECEMBER 10 Cooking with Pork, Market District, Robinson, 412.788.5392

Alumni Holiday Reception at the Festival of Lights, La Roche College’s Dining Rooms, Zappala College Center, North Hills, laroche.edu/festival

WYEP’s Holiday Hootenanny & Pajama Jam, Stage AE, North Shore, promowestlive.com

FRIDAY, DECEMBER 4-SUNDAY, DECEMBER 27 The Nutcracker, Benedum Center, Downtown, 412.456.6666 SATURDAY, DECEMBER 5 Life is a Cabernet: Cooking with Wine, Market District, Robinson, 412.788.5392 2015 Ben Avon Holiday House Tour, Anchor & Anvil Coffee Bar, Ben Avon, avonclub.benavon.org

THURSDAY, DECEMBER 10-SUNDAY, DECEMBER 13 Gingerbread Classes, Fairmont Pittsburgh, Downtown, 412.773.8903 FRIDAY, DECEMBER 11 Date Night: Taste of Thai, Market District, Robinson, 412.788.5392 FRIDAY, DECEMBER 11 AND SATURDAY, DECEMBER 19 Flavor of Pittsburgh: Pittsburgh’s Popular Food Culture Tour, Nicholas Cafe, Market Square, 412.323.4709

SATURDAY, DECEMBER 12 Small Fry: Parent and Child: Gingerbread House, Market District, Robinson, 412.788.5392 Tween Chef: Parent and Child: Gingerbread House, Market District, Robinson, 412.788.5392 The Pittsburgh Wine Tour, Pennsylvania Wine Cellar, Station Square, 412.642.9212 Super Science Series: Holidays Around the World, Carnegie Museum of Natural History, Oakland, carnegiemnh.org/programs/superscience Pittsburgh Jazz Orchestra Holiday Celebration With Special Guest Ann Hampton Callaway, Manchester Craftsmen’s Guild, North Side, prod3.agileticketing.net Pack an Outback, Kenny Ross Subaru, North Huntingdon, 412.345.0346 SATURDAYS, DECEMBER 12 AND 19 The Holiday Cheers Brew Tour, Pittsburgh Public Market, Strip District, 412.281.4505 TUESDAY, DECEMBER 15 Gourmet Sandwiches, Market District, Robinson, 412.788.5392 WEDNESDAY, DECEMBER 16 Fresh and Healthy: Holiday Edition, Market District, Robinson, 412.788.5392 WEDNESDAY, DECEMBER 16-THURSDAY, DECEMBER, 17 Champagne and Sparkling Wine Tasting, Blue North Restaurant, Allison Park, 412.369.9050 FRIDAY, DECEMBER 18 Morp 2.0, Stage AE, North Shore, promowestlive.com Girls’ Night Out: Gifts in a Jar, Market District, Robinson, 412.788.5392 Holiday Cabaret, Pittsburgh Athletic Association, Oakland, placestogoinpittsburgh.com/events SATURDAY, DECEMBER 19 Elegant Hors d’Oeuvres, Market District, Robinson, 412.788.5392 SUNDAY, DECEMBER 20 Tween Chef: Gifts in a Jar, Market District, Robinson, 412.788.5392 Small Fry: Gifts in a Jar, Market District, Robinson, 412.788.5392

10th Annual Vodka Latke: Party with a Purpose, Altar Bar, Strip District, 412.992.5204

8

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 8

11/18/15 12:14 PM

JANUARY 2016 TUESDAY, DECEMBER 22 Winter Solstice Holiday Roast, Market District, Robinson, 412.788.5392 THURSDAY, DECEMBER 24 Christmas Eve FRIDAY, DECEMBER 25 Christmas Day Mitzvah Day, Various Locations, jfedvolunteer.org/calendar SATURDAY, DECEMBER 26 One Hellofa Holiday Brew Tour, Pittsburgh Public Market, Strip District, 412.281.4505 SATURDAY, DECEMBER 26-WEDNESDAY, DECEMBER 30 Family Fun Days, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 SUNDAY, DECEMBER 27 Small Fry: New Year’s Celebration, Market District, Robinson, 412.788.5392 Tween Chef: New Year’s Celebration, Market District, Robinson, 412.788.5392 Trans-Siberian Orchestra’s “The Ghosts of Christmas Eve,” CONSOL Energy Center, Downtown, consolenergycenter.com TUESDAY, DECEMBER 29 Cooking Vegetarian with Chef Alex, Market District, Robinson, 412.788.5392 WEDNESDAY, DECEMBER 30 Girls’ Night Out: New Year’s Cocktail Party, Market District, Robinson, 412.788.5392 THURSDAY, DECEMBER 31 New Year’s Eve New Year’s Eve with the Pittsburgh Opera, Carnegie Music Hall, Oakland, 412.281.0912 x225

Photograph by Michael Fornataro

1-15.indd 9

New Year’s Eve Family Celebration, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 FRIDAY, JANUARY 1 New Year’s Day

MIX UP HOLIDAY COCKTAILS WITH US ON PAGE 24!

SATURDAY, JANUARY 2 Flavor of Pittsburgh: Pittsburgh’s Popular Food Culture Tour, Nicholas Cafe, Market Square, 412.323.4709 SATURDAY, JANUARY 9-SUNDAY, JANUARY 17 Pittsburgh RV Show, David L. Lawrence Convention Center, Downtown, pittrvshow.com MONDAY, JANUARY 11-SUNDAY, JANUARY 17 Pittsburgh Restaurant Week, pittsburghrestaurantweek.com FRIDAY, JANUARY 22 Pour for A Cure for the Leukemia & Lymphoma Society, U.S. Steel Tower, Downtown, 412.395.2873 SATURDAY, JANUARY 23 Eric Bibb with Michael Jerome Brown, Carnegie Lecture Hall, Oakland, wyep.org SUNDAY, JANUARY 24 Cooking @ the Library: Hearty Soups and Stews, Carnegie Library of Pittsburgh, Oakland, 412.622.3114 FRIDAY, JANUARY 29 Symphony of Food, Bella Sera, Canonsburg, 412.296.1729 SATURDAY, JANUARY 30 The 90th Cinderella Ball, Senator John Heinz History Center, Downtown, 412.454.6000 Butler County Wine Festival, Playmakers Sports Bar & Grill, Butler, 724.287.6761 “Organic Nights,” Asiatique Thai Bistro, Bakery Square, 412.441.1212

EDIBLEALLEGHENY.COM • edible ALLEGHENY

9

11/18/15 12:11 PM

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 +)*%$+0!(/ċ +)ĥ,%00/ 1.#$ƫƫđƫƫąāĂġĂĉāġĈāĀĀ

10

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 10

11/18/15 12:14 PM

• First Course •

King of the Sea

BY LIZ PETONIAK • PHOTOGRAPH BY MICHAEL FORNATARO

’Tis the season for Alaskan king crab! The delicate, soft, sweet-tasting, and colossal crabs have arrived at Luke Wholey’s Wild Alaskan Grille, and Wholey is serving them up in a number of preparations for a variety of savory experiences. Enjoy one full pound of these legs, hailing from Alaska’s Dutch Harbor — where Wholey says 80 percent of the catch is shipped to Japan, the country with the highest quality standards of seafood — tender straight up. Garlic smashed potatoes, grilled asparagus, and warm butter complete the meal. Or, take the sushi route with Wholey’s signature Wild Alaskan Roll. The succulent crab is swaddled in a pink soy wrapper with cucumber, avocado, tobiko, scallion, and mango coulis and tempura flakes on top. Luke Wholey’s Wild Alaskan Grille, 2106 Penn Ave., Strip District. 412.904.4509. lukewholey.com.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

1-15.indd 11

11

11/18/15 3:37 PM

7

GIFTS FOR THE GOURMAND Give the chef, chocolate connoisseur, coffee fanatic, or adventurous eater in your life the perfect present. We’ve collected our top gifts for foodies, here:

5

1

6

2

8

3

4

9 10

1. Lifefactory set of two small BPA-free stemless wine glasses, $16.99, East End Food Co-op. 2. “True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home” by Emma Christensen, $23, East End Food Co-op. 3. Speckled tea pot, $46.65, The SpringHouse. 4. Just Coffee Cooperative Cold Brew milk chocolate, malt, and dark chocolate blend, $11.99, East End Food Co-op. 5. Lux Artisan Chocolates black fig and pistachio chocolate bar, $6.99, East End Food Co-op. 6. Trax Farms Apple Butter, $5.29, Trax Farms Market.

7. 33 Books Co. coffee, wine, cheese, and beer journals, $4.99 each, East End Food Co-op. 8. Trax Farms Spices for Hot Mulled Cider, Spiced Wine, or Tea, $1.99, Trax Farms Market. 9. U-Konserve stainless steel insulated food jar, $16.99, East End Food Co-op. 10. Edna Lucille Fresh Peach Homestyle Soap, $6.96, The SpringHouse.

11. Numi Organic Tea Tumeric Tea Amber Sun, $6.99, East End Food Co-op.

East End Food Co-op, 7516 Meade Street, East End. 412.242.3598. eastendfood.coop. The SpringHouse, 1531 PA-136, Washington. 724.228.3339. springhousemarket.com. Trax Farms Market, 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.

12

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 12

11 HAPPY HEURE This winter, Paris 66 is introducing a new word to your French repertoire: Le Goûter. The French version of an afternoon snack or British tea time, le goûter is a relaxing break to enjoy sweet treats, socialize, and reenergize for the rest of the day. From DECEMBER 7-31, the Pittsburgh bistro is offering the French tradition from 2-5 p.m., Monday through Friday. Renaud Daburon, sommelier and mixologist at Paris 66, is creating seven different hot chocolates — including Gingerbread, Tarte Tatin, and Black Forest — spiked or virgin, depending on your mood.

Mulled wine, pastries, and cookies complete this délicieux menu. Paris 66 Bistro, 6018 Centre Ave., East Liberty.

412.404.8166. paris66bistro.com. — Abby Dudley

Photographs by Michael Fornataro

11/18/15 3:37 PM

GRAB LIFE BY THE HORNS What separates the quality of Big Horn Ranch’s organic, grass-fed meats from the rest? “All of the animals I raise are heritage breeds that have been preserved for hundreds of years to live on a farmstead, instead of being genetically engineered to just grow,” says owner Michael Wright.

“Everything here is oriented towards the health of the animal, the health of the land, and the health of the consumer.” Taste the difference in Big Horn Ranch’s high-quality meats by enrolling in the farm’s Spring CSA. Sign-ups begin in January and are available in package deliveries of five or 10 pounds. Select the type of meats you enjoy, and Wright will choose from a variety of cuts each month. Slots fill up quickly, so early sign-ups are recommended. And, CSA members are enrolled automatically in the farm’s Retail Buyers Club program — which also makes a great gift for the carnivore in your life — allowing the option of adding specific cuts, eggs, beef sticks, and more to the order.

But, if you can’t wait until the spring, Wright says Big Horn Ranch will also open up a Mid-Winter CSA for beef, pork, lamb, and poultry. Check the Big Horn Ranch Facebook page for updates! Big Horn Ranch, 1670 Page Hollow Road, Pittsfield.

814.563.7348. bighornmeats.net.

Photograph from Big Horn Ranch

1-15.indd 13

EDIBLEALLEGHENY.COM • edible ALLEGHENY

13

11/18/15 6:55 PM

MERRY DELIGHTS We can’t help but love the variety that cookies offer — in size, shape, color, and (most importantly) taste. Pittsburgh has clearly embraced these lovely sweets — at weddings with the famed cookie table, over the holidays with popular cookie exchanges, and in patronage, supporting the many independent bakeries scattered in and around the city. Good L’Oven Cookie Shop in Bellevue is one such bakery, flourishing thanks to its unique and incredible assortment, with flavors that taste straight out of grandma’s kitchen. “I could have never ever guessed that a place this small and in Bellevue could do so well, and from day one,” says Deanna Soost, owner of the shop. “We’ve grown and grown. It’s been incredible.”

Baking up the perfect holiday gifts (tied up with a ribbon or nestled in a box), Soost reflects that her cookie recipes are a combination of family traditions — pfeffernüsse, tiny German spice cookies, are from her mother — and trial and error, “figuring out what I like and how they bake.” This season, thank your host or hostess with a dozen of her painstakingly perfected cookies in flavors like m&m sugar, salted caramel turtle, oatmeal chip dump, mocha balls, peanut butter blossoms, and Russian tea cakes. With treats this sweet, you can’t go wrong. Good L’Oven Cookie Shop, 417 Lincoln Ave., Bellevue.

412.616.1251. facebook.com/Good-LOven-Cookie-Shop. — A.D.

kitchens baths tile stone hardware

HEALTHY INITIATIVE

cranberry twp. 724.772.1060 1237 freedom road

murrysville 724.733.2600 4807 william penn highway

glenshaw 412.486.2700 1400 william flynn highway

14

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

1-15.indd 14

www.exploresplash.com

The holiday season is full of celebrations, but it is also a time when kids and parents can eat better and move more, together as a family!

Let’s Move Pittsburgh is kicking off its 5-2-1-0 campaign, which aims to teach children healthy habits they can carry with them for the rest of their lives. The campaign stands for 5 servings of fruits and vegetables, 2 hours or less of recreational screen time, 1 hour or more of physical activity, and 0 sugary drinks per day. The program is joining forces with schools, early childhood education programs, healthcare clinics, and after-school programs to imprint healthy lifestyles in the minds of Pittsburgh’s youth. By bringing resources to families, schools, community organizations, and healthcare providers, Let’s Move Pittsburgh is giving our city’s youth a brighter future.

Phipps Conservatory and Botanical Gardens. 1 Schenley Park, Oakland.

412.622.6914. phipps.conservatory.org. — Madison Krupp

Photograph by Nick Biasiotta

11/18/15 6:55 PM

MEAT AND GREET With an already incredibly impressive résumé — host of Food Network’s Craziest Restaurants in America, co-host of MasterChef and MasterChef Junior, owner of a two Michelin-star awarded restaurants, and even a former rock band member — Graham Elliot certainly did not need to write a cookbook. Lucky for us, he did. “I want everyone to cook — to push up their sleeves and get some good food on the table,” Elliot says of what inspired his newest venture, “Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary.” And our luck gets even better — on DECEMBER 7, Elliot will be appearing to discuss his first book at two Market District locations: Village Square at 3 p.m. and Settlers Ridge at 5:30 p.m.

“The book is consistent with my philosophy that there is no right or wrong when it comes to creativity in the kitchen.” Make sure you don’t miss the opportunity to meet the creative mind. The events are free, but tickets are limited and available on a first-come, first-served basis. For tickets, visit marketdistrict.com. — Abby Dudley

FRESHEN UP “The holiday season brings good reason to start fresh,” says Peg Fitchwell-Hill, marketing and communications specialist at Asiatique Thai Bistro. “Chef [Ling] Robinson’s on a mission to get more of us eating fresh, clean food.” Start by trying one of Asiatique’s Laksa, combining seafood or organic chicken with a fusion of Northern Thailand noodles, coconut milk from Singapore, fresh yellow curry, a Tamarin base, and Indonesian and Malaysian spices. It’s like no other Laksa in the world!

As Asiatique’s gift to you, stop by one of its exciting events: • 1 REAL MEAL A DAY Held on select Saturdays every month, stop by this free healthy cooking workshop on DECEMBER 19 from 5-6 p.m.

• ORGANIC NIGHTS AT THE BISTRO Celebrate the Asian New Year, and the start of Asian New Year Week, with a five-course meal, specially prepared by Chef Robinson on JANUARY 30. + Asiatique Thai Bistro offers the perfect setting for your next holiday party! The bistro can accommodate groups with up to 30 guests and welcomes them to BYOB without a corkage fee.

Seating for these events is limited, so be sure to make your reservation ahead of time!

Asiatique Thai Bistro, 120 Bakery Square Blvd., Bakery Square.

412.400.3956. asiatiquethaibistro.com. — M.K. Photographs from Anthony Tahlier

1-15.indd 15

EDIBLEALLEGHENY.COM • edible ALLEGHENY

15

11/18/15 7:45 PM

• edible ink •

FIRST TATTOO: I was in high school, 10th grade or so. It’s nothing fancy, just three stars on the back of my neck.

NEWEST TATTOO: I got a My Little Pony on my leg at [the Steel City Tattoo Convention]. It’s not finished yet. They’re going to put a gingerbread-style house behind it. So, it’s kind of related to what I do.

FAVORITE TATTOO: The one I just got on my leg is my favorite because it’s super cute and fun.

TATTOOS AT WORK: When I went to culinary school, it was kind of drilled in our heads not to get tattoos. They said it was unprofessional, you won’t get a good job. In some ways, I can see how that was true. Working in hotels, you have to cover them. But, the people who wanted to get them, got them. There’s definitely that group that went on a tattoo binge and got covered. Those people tend to work in restaurants, where it is more accepted.

Kunselman’s wrist tattoo is in memory of her cat, who passed away when she was in high school.

EDIBLE INK: AMBER KUNSELMAN

BY RACHEL JONES • PHOTOGRAPHS BY MICHAEL FORNATARO

Amber Kunselman loves all things bright and colorful.

She spends her days at The White Rabbit Café and Pâtisserie, whipping up whimsical and delicious treats inside the lime green shop, or working at her newest business venture, Rabbit Hole Records, which welcomes music lovers with its eclectic collection and bright orange walls.

Her cheerful personality shines through her tattoos, too, from the vibrant pinup girl on her back to the Mario Brothers and Zelda homage down her arm. “I like colorful, cartoony tattoos,” Kunselman says. “For me, they have meaning.”

The sleeve represents her childhood, a sentimental nod to years of playing video games with her dad. She decided to get the fun piece on The White Rabbit’s one-year anniversary as a gift to herself, meeting with her go-to tattoo artist, Josh Suchoza, every few weeks until it was complete.

“It’s the art that I enjoy. I like to get tattoos of things that I enjoy looking at and make me smile,” Kunselman says. “How can I not smile when I’m looking at Yoshi on my arm?”

16

+

“When I was at the tattoo convention getting my leg, all of the kids were like, ‘Oh, mom, look! She’s getting Pinkie Pie!’ Yes, I’m 29 and I’m getting a cartoon. But I like it.”

DO YOU KNOW A LOCAL CHEF WITH GREAT TATTOOS? LET US KNOW @EDIBLEALLEGHENY!

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

16-27.indd 16

11/18/15 12:21 PM

• Edible Events •

Farmed, foraged, and fresh, these gatherings were as enchanting as the season

BY ABBY DUDLEY

WHIRL MAGAZINE PRESENTS CHEF’S BEST DISH Our sister magazine’s third annual Chef’s Best Dish was a huge success!

Thank you to the more than 600 foodies who gathered to sample incredible dishes from 25 of our favorite local restaurants. During a night filled with amazing food and even better company, guests tried and voted on cuisine from Asia to South America, and Europe to our own authentic Pittsburgh. Congratulations to the big winners of the night: Girasole’s pumpkin ravioli for “Best Seasonal,” Paris 66’s lamb and au gratin potatoes for “Best Presentation,” Burgh Bites’ baconinfused sausage for “Best Pittsburgh,” Piccadilly Artisan Yogurt’s assortment of frozen yogurt for “Best Dessert,” and Soba’s Chilean sea bass skewers for “Best Overall.” Maybe we’re biased, but we think the biggest winners were those who made the full rounds, tasting all of the unmatched culinary talent we’re lucky to have in Pittsburgh. WHIRL Magazine, whirlmagazine.com.

Soba’s Chilean Sea Bass Skewers won “Best Overall!”

Jonathan Tryc, Adam Kemmler, Ricci Minella of Burgh Bites

Soba Executive Chef Dustin Gardner, Emily Bourdon, Kelsey Schwartz, Michael Goldberg of big Burrito Restaurant Group

HISTORICAL SOCIETY OF UPPER ST. CLAIR GILFILLAN FARM FALL FEST In honor of those who support the Historical Society of Upper St. Clair’s ongoing preservation and restoration of Gilfillan Farm, volunteers, donors, and neighbors gathered for the nonprofit’s Fall Fest. Attendees brought an impressive display of sides to accompany the pig roast, and sipped on wine and beer provided by contributors to the project. Casual and seasonal, Fall Fest thanked supporters of the 166-year-old farm, then looked ahead to the task of completely restoring the 12 buildings on the farmstead. Historical Society of Upper St. Clair, hsusc.org.

Photographs by Ben Petchel, from Mia Moran-Cooper

16-27.indd 17

EDIBLEALLEGHENY.COM • edible ALLEGHENY

17

11/18/15 7:43 PM

APTEKA AND THE VANDAL BEER PÄRTY Pittsburgh’s food and drink lovers joined together at The Vandal in Lawrenceville for an intimate Beer Pärty. Chefs from The Vandal and Apteka, an upcoming restaurant, created the seasonal menu to pair well with beers from Atlas Bottle Works and Bell’s Brewery. Guests met for drinks at Atlas before sitting down to the vegetarian dinner, an elevated version of The Vandal’s usually casual provisions. Pepper jam, root soup, and pickled mushrooms were just a few of the unique, locally sourced elements of this special dinner. The Vandal, thevandalpgh.com.

Apteka, aptekapgh.com. Atlas Bottle Works, atlaspgh.com.

INTERCONTINENTAL SUPERFOOD BRUNCH Chef Mya Zeronis was unhappy with the “meat-centric, butter-drowned, flour-covered, and sugar-coated” food of conventional American kitchens. From her frustrations grew her vegan business, Lean Chef en Route, and from that grew her monthly specialty: Intercontinental Superfood Brunch. Proof that sacrificing animal products does not mean sacrificing taste (rather, gaining!), her monthly, reservation-only brunches are a practice of mindful eating.

Most recently, the flavorful, locally sourced menu included black lentil fritters with spicy mint tamarind chili dip; Japanese pumpkin squash soup in ginger coconut cream; and golden sticky rice and potatoes with turmeric, toasted sesame oil, and fried onions. Lean Chef en Route, 98poundchef-pgh.com.

18

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

16-27.indd 18

Photographs from Sara Savage, Mark Dixon/Blue Lens, LLC

11/18/15 12:33 PM

Tony Carbonara of Carbonara’s in Mt. Lebanon

For your table your home, your heart & soul.

AX

FARM

S

TR

Craft Beer

®

FARM TO TABLE WINE & CHEESE (+MORE!) HAPPY HOUR In celebration of the harvesting season, Farm to Table Pittsburgh planned an extensive tasting menu from restaurants and shops to accompany wine selections from Webb Winery and Plum Run Winery Inc. and beer from East End Brewing Co. Held at the Pittsburgh Public Market, guests saw (and tasted!) firsthand the incredible local fare that Pittsburgh has to offer. Walking around the tasting stations was a trip around the globe, as event-goers sampled everything from crepes to quesadillas, all locally sourced. Since then, Farm to Table celebrated its 4th Annual Harvest Tasting. On MARCH 18-19, the organization brings its 10th Annual Farm to Table Pittsburgh Conference to the David L. Lawrence Convention Center to celebrate its mission of “eating locally grown foods to benefit both our physical health and also our local economic health.” Farm to Table Pittsburgh, farmtotablepa.com. The Pittsburgh Public Market, pittsburghpublicmarket.org.

ATRIA’S PLEASANT HILLS FRENCH WINE DINNER Rich, French flavors made up the five-course dinner at Atria’s French Wine Dinner.

Paired with high-end French wines, each dish expertly explored the different regions of France. Among a menu of home runs, the veal chop Bordelaise — served over roasted shallots, rissole potatoes, and a veal demi-glace, paired with a Château de Beaucastel — stood out the most. Sound good to you? Atria’s hosts similar wine pairings every two months — bon appétit! Atria’s Pleasant Hills, atrias.com.

Photograph from Farm to Table Pittsburgh

16-27.indd 19

EDIBLEALLEGHENY.COM • edible ALLEGHENY

19

11/18/15 7:01 PM

• 3 INGREDIENT FIX •

Light Up Night

BY RACHEL JONES • PHOTOGRAPHS BY MICHAEL FORNATARO • STYLING BY SAMANTHA CASALE

Delicate snowflakes, softly glowing candles — not even cashmere scarves can rival the lightness of mascarpone cheese. We’re rapt by its dreamy texture, folding it into a variety of dishes, from sweet to savory. Add a generous helping of pears and cranberries for extra crunch and color, as these three chefs did, and you’ll be on culinary cloud nine.

20

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

16-27.indd 20

11/18/15 12:34 PM

POACHED PEAR IN RED WINE SAUCE WITH FRESH CRANBERRIES AND MASCARPONE

BY L ARRY L AFFONT OF PARIS 66 YI E LD : 4 S E R V I NG S

DIRECTIONS IN GR ED I E N T S

• Peel pears, leaving the stem intact. Set aside.

4 pears 200 grams sugar, plus 4 oz, plus 1 teaspoon 3 star anises 1 vanilla bean, split lengthwise 3 cinnamon sticks ½ of a lemon 1 liter red wine (preferably Pinot Noir or Burgundy) 9 oz fresh cranberries 4 oz water 4 oz mascarpone cheese

• Combine 200 grams sugar, star anises, vanilla bean, cinnamon sticks, lemon, and red wine in a saucepan over medium-high heat. Boil for 5 minutes.

• Turn the heat down to medium-low. Slowly add the pears into the mixture.

Simmer for 90 minutes or until pears are fork-tender.

• Stir cranberries, water, and 4 oz sugar in a medium saucepan over low heat.

Cook slowly until thick. Set aside.

• Mix mascarpone cheese and 1 teaspoon sugar. Set aside.

• Serve the sweetened mascarpone, flanked by sliced poached pears, with the cranberry compote on the side. Or make a festive scene like Chef Laffont!

Paris 66, 6018 Centre Ave., East Side. 412.404.8166. paris66bistro.com.

16-27.indd 21

11/18/15 12:35 PM

MASCARPONE FROZEN YOGURT PIE WITH CARAMELIZED PEARS AND CRANBERRIES

BY LYL ROSE OF PICCADILLY ARTISAN YOGURT YIELD: 8 SERVINGS

DIRECTIONS IN GR ED IEN T S 1 ½ cups crushed graham cracker crumbs (Chef’s Note: Get creative by using crushed pretzel crisps or waffle cones instead!)

¼ cup organic cane sugar, plus 4 tablespoons ⅓ cup butter, melted 2-3 firm Anjou pears 1-2 tablespoons butter 1-2 tablespoons brown sugar 1 ½ cups organic yogurt ⅓ cup mascarpone cheese ⅓ cup heavy cream ¼ cup chopped dried cranberries 1 tablespoon dried cranberries Whipped cream Chopped nuts

• To make the crust, preheat the oven to 375ºF. Combine graham cracker crumbs, ¼ cup organic cane sugar, and ⅓ cup melted butter in a small bowl until well-mixed. Press the mixture onto the bottom and up the sides of an ungreased, 9-inch pie plate.

• Bake the crust for 8-10 minutes or until lightly browned. Let cool on a wire rack.

• To make the topping, peel pears and slice length-wise. Remove the cores, and cut into 1-inch wedges. Set aside.

• Melt 1-2 tablespoons butter in a cast-iron skillet. Add brown sugar and cook over high heat, mixing until dissolved. Mix in pears, and cook 6-8 minutes or until pears are browned.

Set aside to cool.

• To make the pie filling, blend organic yogurt, mascarpone cheese, 4 tablespoons organic cane sugar, and heavy cream for 2 minutes.

• Pour the mixture into a large bowl. Mix in ¼ cup chopped dried cranberries.

Place the bowl in the freezer until chilled, yet still spreadable.

• Spread the pie filling into the pie crust. Freeze for 20-30 minutes.

• Before serving, cover the pie with the caramelized pear topping.

Top with 1 tablespoon dried cranberries, whipped cream, and chopped nuts.

Piccadilly Artisan Yogurt, 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.

16-27.indd 22

11/18/15 12:35 PM

PORK ROULADES WITH PEAR CRANBERRY STUFFING AND MASCARPONE MUSTARD SAUCE

BY MICHAEL TOLLIS OF BOCKTOWN BEER AND GRILL YIELD: 4 SERVINGS

DIRECTIONS IN GR ED IE N T S 4 pork cutlets Salt and pepper, to taste ¼ cup diced onion 1 clove chopped garlic 1 cup diced red pears and Bosc pears 3 tablespoons unsalted butter 2 cups cubed stale, crusty Italian bread ⅓ cup chopped dried cranberries 2 tablespoons fresh minced herbs (Chef Tollis recommends sage, rosemary, or thyme!)

Kosher salt and white pepper, to taste Olive oil ¼ cup brown mustard 1 tablespoon orange juice, plus more to taste ½ cup mascarpone cheese

• Preheat oven to 375ºF. Pound the pork cutlets thin, then lightly season with salt and pepper. Set aside.

• To prepare the pear cranberry stuffing, sauté onion, garlic, and pears in butter over medium heat for 5 minutes or until the onions are soft and clear. Add bread cubes, and stir for 3 minutes or until soft. Mix in dried cranberries and fresh herbs. Add kosher salt and white pepper to taste.

• Spoon a generous portion of stuffing onto each pork cutlet. Roll them tightly to form roulades, then tie them with butcher twine or secure them with toothpicks. Drizzle with olive oil.

• Sear the stuffed roulades in a cast iron pan over medium-high heat to brown all sides.

(Chef’s note: You only need to sear each side for 30-60 seconds, depending on the thickness of the roulades, as they will finish cooking in the oven.)

• Place any leftover stuffing in the pan with the seared pork roulades, and cover loosely with foil.

Bake for 10-15 minutes, basting once with pan juices or additional olive oil or butter.

• Remove the pan from the oven, and let rest uncovered for 5 minutes.

• To make the mascarpone mustard sauce, warm brown mustard, orange juice, mascarpone cheese, and a pinch of white pepper in a sauce pan over low heat. Stir constantly until desired thickness is reached. To thin, add a touch more orange juice. Sauce will thicken as it cools.

• To serve, remove the twine or toothpicks from the roulades. Slice the roulades at an angle, then top with a generous dollop of mascarpone mustard sauce.

Bocktown Beer and Grill, 690 Chauvet Drive, Robinson. 412.788.2333. 500 Beaver Valley Mall Blvd., Monaca. 724.728.7200. bocktown.com.

16-27.indd 23

11/18/15 12:37 PM

• PERFECT POURS •

Life of the Party

Art Deco vintage shaker and set of six shot glasses, $68.

Gold double jigger, $21. Silver double jigger, $15. Stainless steel straws, $12.95.

Match antique bottle coaster, $68, Von Walter & Funk.

STOCK UP ON SPIRITS AND SPRING FOR SEASONAL DÉCOR TO ASSEMBLE A BAR CART THAT WILL SERVE YOU — AND YOUR GUESTS — FOR EVERY HOLIDAY GATHERING

BY LIZ PETONIAK PHOTOGRAPHS BY MICHAEL FORNATARO ART DIRECTION BY SAMANTHA CASALE

T

he holidays, and the surge of parties that come along with them, are in full swing. Prepare your bar cart for the seasonal soirées ahead by decking it out with all the fixings and stylish barware. Local shops like Von Walter & Funk in Lawrenceville are brimming with a variety of new and vintage shakers, swizzle sticks, decanters, ice buckets, stainless steel straws, platters, coasters, and chic coupe glasses. To go the extra mile as a stellar host, add fresh flowers, sparkly décor, and mixed metals for guests to admire as they mull over their drink decisions. When it comes to the drinks themselves, first and foremost, we recommend devising a plan of action. Stock up on the essential liquors — whiskey, gin, vodka, tequila, and rum — plus mixers, and allow visitors to have at it. Mix up a festive punch prior to the party, create a signature cocktail, or write a miniature menu backed by an arsenal of key recipes. Then, consider the special touches that deliver added flair. Never underestimate the power of fresh fruit — lemons, limes, oranges, and grapefruit can go a long way.

Making simple syrup infused with herbs and spices like cinnamon, cloves, rosemary, nutmeg, or anise ahead of time serves as another quick, easy way to incorporate wintertime flavors.

And, accoutrements such as cinnamon sticks, fresh sprigs of rosemary, Luxardo cherries, and cranberries for garnish will surely impress partygoers. Gather inspiration for your mini cocktail menu from these festive and fun libations, all guaranteed to lift the spirits of even the biggest Scrooge!

Von Walter & Funk, 5210 Butler St., Lawrenceville.

412.784.0800. vonwalterandfunk.com.

24

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

16-27.indd 24

11/18/15 12:38 PM

ROCKEFELLER RINK

BY SETH A. EIDEMILLER, WINE DIRECTOR AT ELEVEN Y I E L D : 1 C O C K TA I L

ING RE DIE NTS 1 ½ oz Woodford Reserve Bourbon ¾ oz Averna Amaro ¾ oz PAMA Pomegranate Liqueur Orange peel

DIRECTIONS 1. Stir ingredients with ice until chilled.

Strain into glass over one large ice cube.

2. Garnish with flamed orange peel.

Glass pitcher, $49.95, Von Walter & Funk.

Eleven, 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.

16-27.indd 25

11/18/15 12:39 PM

CAT DADDY FLIP

BY DAWN YOUNG, MIXOLOGIST AT THE SPEAKEASY AT THE OMNI WILLIAM PENN HOTEL Y I E L D : 1 C O C K TA I L

IN GR ED IEN T S 1 oz Cat Daddy Moonshine ½ oz lime juice ¾ oz simple syrup ½ oz cream 2 whole cloves Cinnamon Sparkling wine

DIRECTIONS 1. Combine first five ingredients in a shaker with ice. Add cinnamon to taste. Shake well and strain into a festive coupe or highball glass.

2. Top with sparkling wine.

Gold double-ended stirrer and muddler, $29.95, Von Walter & Funk.

The Speakeasy at the Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com/pittsburgh.

16-27.indd 26

11/18/15 12:40 PM

ELF’S GUILTY PLEASURE

BY AL AN D’ANGELO AND PAUL MARKISOTTO, SOUS CHEF AND BARTENDER AT EIGHT Y ACRES KITCHEN & BAR Y I E L D : 1 C O C K TA I L

ROSEMARY CLOVE CINNAMON S Y R UP IN G R E DI E N T S : 1 cup water 1 cup sugar 2-3 large sprigs of rosemary 2 whole cloves 3 cinnamon sticks

COCKTAIL INGREDIENTS: 1 cup frozen cherries Brandy 1 ½ oz Wigle Ginever ½ oz crème de menthe ½ oz rosemary clove cinnamon simple syrup Finely ground candy cane (Editor’s Note: Pulse in a blender for quick results.)

1 sprig of rosemary

Arte Italica glass and pewter ice bucket, $225. Ice made with Cocktail Kingdom ice tray, $12.95. Gold bird talon ice tongs, $17.95, Von Walter & Funk.

DIRECTIONS: 1. Soak cherries in a bowl with Brandy overnight. Reserve ¼ oz of juice.

2. Make the simple syrup by combining water, sugar, rosemary, cloves, and cinnamon sticks in a pot and simmer over medium heat until sugar is dissolved. Let cool and set aside.

3. Pour Ginever, crème de menthe, simple syrup, and reserved juice into a shaker. Add ice, shake vigorously, and strain into a coupe glass rimmed with finely ground candy canes. Garnish with fresh rosemary.

Eighty Acres Kitchen & Bar, 1910 New Texas Road, Monroeville. 724.519.7304. eightyacreskitchen.com.

16-27.indd 27

11/18/15 12:41 PM

28

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

28-35.indd 28

11/18/15 7:02 PM

• FEATURE •

Spread the Love TREAT YOUR GUESTS TO A WELL-PLANNED CHARCUTERIE BOARD FOR ENDLESS OPTIONS OF FLAVORS THIS HOLIDAY SEASON

BY ANDREA BOSCO STEHLE AND ABBY DUDLEY PHOTOGRAPHS BY MICHAEL FORNATARO • STYLING BY SAMANTHA CASALE

Charcuterie” refers exclusively to preserved meats: the sausages, bacon, and pâtés classically sold in French delicatessens. But you would be forgiven for thinking that the word encompasses a variety of foods — cheese, fruits, bread, and jams — the items so often found occupying equal space on a charcuterie board. Because the diverse and complex flavor of meats (our spread includes a garlic-and-wine-infused salami and a bold, smoky ham) lends itself so readily to a sundry palate, it can be paired scrumptiously with any number of delicacies.

Divided here between savory and sweet, these boards are exploding with fresh, earthy ingredients from Pittsburgh’s finest markets, including The SpringHouse, Giant Eagle Market District, BreadWorks, and Emerald Valley Artisans. “We love to cook, and good food has been a central part of our lives,” says Alisa Fava-Fasnacht of Emerald Valley Artisans. If you find yourself overwhelmed, assemble any of our pre-made bites to fully experience this unmatched entertaining staple.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

28-35.indd 29

29

11/18/15 2:02 PM

30

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

28-35.indd 30

11/18/15 7:02 PM

6

1

7

“We hang the ham in our smokehouse for 12 to 15 hours, and we only use real hickory wood to smoke them, so it gives them a very unique flavor. We actually find hickory trees on our farms to chop up and stoke the fire,” explains Marcia Minor Opp, co-owner of the SpringHouse store and farm.

j

2

8

3

9

4

10

1. Chocolate Almond Trail Mix, East End Food Co-op.

2. Walnut Raisin Bread, BreadWorks.

3. Smoked Ham, The SpringHouse.

4. Bonne Maman Purple Fig Spread, East End Food Co-op.

5. Parma Mild Sopressata, Giant Eagle Market District.

6. Ricotta Chiesi, Emerald Valley Artisans.

7. Local Raw Honey, Trax Farms Market.

8. Dried Mango Slices, Lotus Foods.

9. Organic Dried Dates, East End Food Co-op.

10. Lanco-Pennland Lancaster Cheddar, Emerald Valley Artisans.

11. Cherry Sweet Fire Pickles & Peppers, Trax Farms Market.

Sweet

11

5

Emerald Valley Artisans’ Lanco-Pennland Lancaster Cheddar “is a featured cheese at Altius and has Chef Jessica’s stamp of approval,” says owner Alisa Fava-Fasnacht. Emerald Valley Artisans suggests dressing it up with seasonal dried fruits, toasted nuts, and a caramel drizzle!

j

EDIBLEALLEGHENY.COM • edible ALLEGHENY

28-35.indd 31

31

11/18/15 2:04 PM

3 + 7

4 + 6 + 9

“Something amazing happens when you take fresh ricotta, press it, and bind it,” which is what Emerald Valley Artisans does to craft its Ricotta Chiesi, a very white cheese easily complemented with peppers, pickles, meats, and the like.

Fava-Fasnacht adds, “It’s a super fun cheese to just slice and pan sear.”

6 + 5 + 9

“At East End Food Co-op, we focus on local cheese,” says Jen Lawton, a certified cheese professional for the American Cheese Society. For variety, she suggests adding Noble Road, a brie-style cheese from Calkins Creamery. “It tastes awesome with the fig spread.”

10 + 5 + 11

j

4 + 3 + 10

j

6 + 8 + 11

E D I T O R S ’ S W E E T C O M B I N AT I O N S

32

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

28-35.indd 32

11/18/15 7:03 PM

6

1

7

To create its Feta Saldana, Emerald Valley Artisans consulted an international cheese expert and worked for many years to achieve its specific flavor. “It’s fabulous in this setting because you can serve it with a crusty bread or a really nice cracker, and you can cook with it — throw it on a pizza or scramble it into a frittata,” Fava-Fasnacht says. Top it with the farm’s Antoinetta, an olive tapenade named for her mother, who developed the recipe and “whose culinary gifts are known to many.”

j

2

8

3

9 10

4

1. Tait Farm Foods Tomato Chutney, East End Food Co-op.

2. Fontina, Emerald Valley Artisans.

3. Roasted Chestnuts, Lotus Foods.

4. La Quercia Prosciutto Americano, Giant Eagle Market District.

5. Pickled Asparagus, Trax Farms Market.

6. Balsamic Sweet Onion Jam, Trax Farms Market.

7. Mixed Peppers and Olives, The Fresh Market.

8. Rustic Deli White Bread, BreadWorks.

9. Parma Wine Salame, Giant Eagle Market District.

10. Feta Saldana, Emerald Valley Artisans.

11. Horseradish Spread, The SpringHouse.

Savory

11

5

Sommelier Danielle Dwan of Emerald Valley Artisans suggests pairing any of these featured cheeses with a light, Italian red wine, like Barbera.

j

EDIBLEALLEGHENY.COM • edible ALLEGHENY

28-35.indd 33

33

11/18/15 7:03 PM

1 + 4

10 + 11 + 3 10 + 9 + 7 11 + 6 + 9 2 + 5

BreadWorks Bakery, 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.

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

Emerald Valley Artisans, 166 Fava Farm Road, Scenery Hill. 1.855.67.GOTCOWS. emeraldvalleyartisans.com.

The Fresh Market, 1551 Washington Road, Mt. Lebanon. 412.831.5601. thefreshmarket.com.

Lotus Foods, 1649 Penn Ave., Strip District. 412.281.3050. lotusfoodpgh.com.

Giant Eagle Market District (Five Pittsburgh Locations), marketdistrict.com.

The SpringHouse, 1531 PA-136, Washington. 724.228.3339. springhousemarket.com.

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

2 + 4 + 3

E D I T O R S ’ S AV O R Y C O M B I N AT I O N S

• Heal Thy Life •

Grate Work SUSTAINABLE PRACTICES AND OLD-FASHIONED TEAMWORK MAKE EMERALD VALLEY’S CHEESE A REAL GEM

BY RACHEL JONES • PHOTOGRAPHS BY MICHAEL FORNATARO

Alisa Fava-Fasnacht and Alan Fasnacht pose with Specialty and Jasmine on their Scenery Hill farm.

Jasmine’s milk was used in Emerald Valley’s first, unofficial batch of cheese, while Speciality is the great-granddaughter of one of the farm’s foundation cows.

F

And it all started with a pan of lasagna.

Though they were cheese-making novices at the time, the motherdaughter duo successfully made ricotta. And a lot of it. (“For some reason, I thought a five-gallon bucket of milk seemed like the thing to do,” Alisa says.) They shared the extra yield with friends and family, which sparked a new career path for the dairy farm.

Alisa Fava-Fasnacht and her mother were preparing the dish one day and decided it needed a generous helping of fresh ricotta cheese. So, they took milk from their family’s farm and a recipe from “Home Cheese Making” by Ricki Carroll and started to experiment.

“People had a big, positive reaction to it,” Alisa says. “It showed us early on that there was some opportunity here. Plus, we love the cows. They have beautiful pedigrees and make wonderful milk. Why wouldn’t we do something really special with their milk?”

or more than a decade, Emerald Valley Artisans has allowed friends across Washington and Allegheny Counties to get their fill of flavorful, locally made cheeses.

“The farm is the ultimate narcissist because its needs come first — above and beyond everyone else.”

34

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

28-35.indd 34

11/18/15 2:04 PM

From left to right: Hand-dipped Ricotta Chiesi with marinated, roasted red peppers; award-winning Black Jack; and Smoked Mozzarella.

Purchase these varieties and many more at emeraldvalleyartisans.com.

They even have gift boxes for the holidays!

The family’s motto is: “We milk the cows. We make the cheese. We bring it to you.” As the demand for its products increased, a few more members needed to be added to the family to work at a higher capacity without compromising the protocol. “When you do it all, you can’t focus on it all,” explains Alan Fasnacht, Alisa’s husband. “You have to specialize in something and put the right people in the right places.”

“We feel like we have a winning combination right now, working with Penn Cheese,” Alisa says. “It’s worked out really well for us.”

Alan leads the team on the 335-acre farm in Scenery Hill, Pa., tending to the cows in the early hours before heading off to his full-time job.

Additional crew members step in to continue providing top-shelf care throughout the day.

Once the cheese reaches the perfect age, Alisa’s sister, Racquelle Rockwell, does her part by coordinating the sale and distribution.

Paragon Foods helps the farm’s ten varieties of award-winning cheese reach more than 60 vendors, ranging from CONSOL Energy Center and Heinz Field, to The Porch at Schenley and Chatham University.

Concept Food Sales, Inc., and MANDI Foods, Inc., also contribute to Emerald Valley’s ability to reach a wider audience.

They attribute the cows’ health and happiness to the support they received from great teachers, including brand manager Terri Packard and her partner, Ernie Kueffner. The pair sold Emerald Valley its first Jersey cow, Jasmine. To this day, the farm continues to make most of its purchases from Packard and Kueffner, and follow their methods of cow care and herdmanship. These practices will also be passed on to the family’s next generation of farmers, who are already learning how to handle the livestock in 4H. Cows crave a structured, repetitive routine in order to be comfortable and beneficial to the cheese-making process. “The quality of the milk is dependent upon the care for the cattle, which is why we drive ourselves insane,” Alisa explains. “The farm is the ultimate narcissist because its needs come first — above and beyond everyone else. We work very hard to constantly keep them in a stress-free and clean environment so they are their healthiest.” This means doing everything from camping out in the barn with cows when they’re not feeling their best to taking cheese orders while showing the cows at local fairs.

The milk that’s collected from these well-cared for cows is delivered by LANCO Pennland to Penn Cheese. The transporters are responsible for keeping Emerald Valley’s high-quality, source-verified milk separate from the general pool of milk that arrives at the Winfield, Pa., facility.

Alisa and Terri can spend up to two weeks coordinating one batch of cheese, just to make sure the delivery and production run smoothly.

When the cheese is done, it’s transported back to Emerald Valley’s aging room. Created by Republic Food Enterprise Center in Fayette County, the room is currently housing more than 50,000 pounds of cheese at various stages of the aging process.

“When a customer comes and supports us, they’re directly supporting the farm,” Alisa explains. “We use places like Paragon to expand our footprint and get our offerings out to more people who would like to have it.”

Elated by Pittsburgh’s current food movement, the family notes the increase in demand for farm-to-table, source-verified products — which Emerald Valley proudly creates. Cheese connoisseurs continue to select the goods not only for the creamy texture (resulted from the use of whole milk), but also for the dedication to keeping local farms alive without lowering their standards.

To maintain this successful sustainability, Emerald Valley has to have every player on its team pitching in — from Alan’s work in the barn, to Paragon’s work with customers. “If our goal is to move you closer to your food source than you’ve ever been before, then we’re going to have to be present. For us to be present, somebody like Al needs to be present — it builds from there,” Alisa says. “We couldn’t do what we do if we didn’t have every piece in place.”

Emerald Valley Artisans, 166 Fava Farm Road, Scenery Hill. 1.855.67.

GOTCOWS. emeraldvalleyartisans.com.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

28-35.indd 35

35

11/18/15 2:04 PM

• Dining Guide •

Chicken Piccata with Arugula and Roasted Garlic Pasta from Sonoma

Eat with us at one of these local restaurants

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.

Mulitple Locations

IL PIZZAIOLO BOCKTOWN BEER AND GRILL Bocktown prides itself on the use of local vendors for 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

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

412.575.5858. ilpizzaiolo.com.

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

20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. 1500 Washington Road, Mt. Lebanon. 412.341.2333. brgrpgh.com.

36

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 36

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

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

Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818. 733 Copeland St., Shadyside. 412.683.1064. saludjuicery.com.

Photograph by Michael Fornataro

11/18/15 2:29 PM

Bloomfield

TESSARO’S AMERICAN BAR AND HARDWOOD GRILL

HABITAT

VALLOZZI’S

Nearly 25 years ago, Kelly Harrington opened Tessaro’s. The restaurant serves one of Pittsburgh’s most succulent and juicy burgers, weighing in at half a pound. An in-house butcher prepares the eatery’s meats daily, and its sandwiches and salads are equally delicious! 4601 Liberty Ave., Bloomfield.

412.682.6809. tessaros.com.

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

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

Bridgeville

East Liberty

BEE’Z BISTRO & PUB

SIENNA MERCATO

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.

Offering an exploration of delicious fare, Sienna Mercato stacks three styles of cuisine in the Downtown space. Start on the first floor, Emporio, for its famous meatballs; climb to the second floor, Mezzo, for housemade charcuterie and woodfire pizza; and top it off at Il Tetto, the rooftop beer garden. 942 Penn Ave., Downtown. 412.281.2810. siennapgh.com.

ASIATIQUE THAI BISTRO Asiatique is owned and operated by Chef Ling Robinson, a native of Thailand, who came to the U.S. in 1991. Serving delicious and simple dishes, Robinson believes in using only fresh and healthy ingredients to provide her customers authentic Thai cuisine. 120 Bakery Square Blvd., Bakery Square. 412.441.1212. asiatiquethaibistro.com.

Canonsburg

BELLA SERA Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.

PARIS 66 BISTRO 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.

Travel to Paris through the tastes, aromas, and atmosphere of this lovely French bistro. Simple in its authenticity, Paris 66 offers the warm, rich staples of French cuisine in the trendy East Liberty neighborhood. Paris 66 is also the 2015 WHIRL Magazine Chef’s Best Dish winner for “Best Presentation!” 6018 Centre Ave., East Liberty. 412.404.8166. paris66bistro.com.

Downtown

ANDYS

SONOMA

Andys, The Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving classic cocktails, a carefully selected wine menu, and delicious small plates and desserts. Enjoy live music every Wednesday through Saturday at Jazz at Andys, an eclectic music series featuring local musicians. 510 Market St., Downtown.

412.773.8884. andyswinebar.com.

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest inseason ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 697 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.

BRADDOCK’S PITTSBURGH BRASSERIE

THE SPEAKEASY

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

Reminiscent of the days of the 1920s, The Speakeasy is tucked below the Omni William Penn Hotel lobby. The lavish, sophisticated lounge keeps diners intrigued with an elaborate selection of drinks at the Prohibition-era bar. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.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.

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

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 37

37

11/18/15 2:29 PM

Cider from Arsenal Cider House & Wine Cellar

Gibsonia

Irwin

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

724.625.3252. thepinestavern.com.

CENACOLO RESTAURANT

INDUSTRY PUBLIC HOUSE

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, this Italian restaurant offers delicious dishes made from scratch. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin. 724.515.5983. cenacolorestaurant.com.

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.

Greensburg

Lawrenceville

PASTITSIO

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.

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

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

412.586.7656. greekpastitsio.com.

Highland Park

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

38

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 38

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

His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.

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.

Photograph by Michael Fornataro

11/18/15 2:36 PM

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.

THE MODERN CAFE 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.

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

Mt. Washington

Oakland

CAFÉ IO

LEGUME

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. 5137 Butler St., Lawrenceville. 412.206.9453. wildpurveyorsmarket.com.

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.

Monroeville

North Hills

EIGHTY ACRES KITCHEN & BAR Fresh and local, the dinner, lunch, and Sunday brunch offerings at Eighty Acres Kitchen & Bar are packed with seasonal flavors. Veteran Chef Don Winkie and his wife, Amy, own the new restaurant — “a refined, modern approach to contemporary American cuisine.” 1910 New Texas Road, Monroeville. 724.519.7304. eightyacreskitchen.com.

MOON TOWNSHIP

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

Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, J.L. Kennedy Meat Stand, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.

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.

North Side

THE PORCH AT SCHENLEY

BELLFARM KITCHEN | BAR

BENJAMIN’S WESTERN AVENUE BURGER BAR

Seasonal farm-to-table cuisine makes up the unique menu at Hyatt Regency Pittsburgh International Airport’s restaurant.

Located in the main lobby, it’s a gourmet choice for travelers on the go and regular patrons alike. 1111 Airport Blvd., Moon Township. 724.899.6050. pittsburghairport.hyatt.com.

For American bar food that’s finger-licking-good, go to Benjamin’s. Its standout burger menu combines unique ingredients and hearty meats to achieve delicious results. 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.

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

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

Mt. Lebanon

Regent Square

BISTRO 19

Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are exciting and experimental, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 S. Braddock Ave., Regent Square. 412.243.4348. root174.com.

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.

ROOT 174 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.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 39

39

11/18/15 7:03 PM

Grilled Flatbread with Ricotta Cheese, Heirloom Tomatoes, and Arugula from Bella Sera

Shadyside

café zinho SQUARE CAFÉ Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent Square. 412.244.8002. square-cafe.com.

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.

South Side

Robinson

MEDITERRA BAKEHOUSE & CAKEHOUSE Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in house. 801 Parkway View Drive, Building 8, Robinson. 412.490.9130. mediterrabakehouse.com.

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

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

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

412.325.2227. ibizatapaspgh.com.

SEWICKLEY

SOBA COCOTHÉ Cocothé began as a shop specializing in chocolates, confections, and pastries, but has evolved into a delicious brunch, lunch, and dinner spot. The culinary team sources its ingredients locally, adding to the artisanal, seasonal dishes to the menu. 541 Beaver St., Sewickley. 412.259.8847. cocothe.com.

40

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 40

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.

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.

Photograph by Michael Fornataro

11/18/15 2:36 PM

STAGIONI

GAUCHO PARRILLA ARGENTINA

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.

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

412.709.6622. eatgaucho.com.

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

Squirrel Hill

SAVOY ALLEGRO HEARTH BAKERY

KAYA

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.

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.

Strip District

Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports Breadworks, La Prima Espresso, and Marty’s Market; and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

Washington

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

CIOPPINO Supporting local farmers and utilizing the freshest ingredients available are important to Executive Chef Greg Alauzen, who sources lamb from Elysian Farm, produce from Janoski’s Farm and Mathews Farms, chicken from Park Farms, and honeycomb from Bees-R-Us Apiaries. “We try to support the local farmers as much as we can,” he says.

“There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

LA PRIMA ESPRESSO

ANGELO’S RESTAURANT

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

412.281.1922. laprima.com.

For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.

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

Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.

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

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

THE SPRINGHOUSE The SpringHouse has happy cows, which they feed and milk themselves for use in all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.

724.228.3339. springhousemarket.com.

check out more restaurants online at edibleallegheny.com

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 41

41

11/18/15 2:37 PM

• edible allegheny directory •

NATURE’S TABLE FIND THE REGION’S BEST LOCAL OFFERINGS

BREWERIES CHURCH BREW WORKS Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 3525 Liberty Ave., Lawrenceville.

412.688.8200. churchbrew.com.

BEDNER’S FARM AND GREENHOUSE Pick some produce at Bedner’s Farm and Greenhouse, or use its plant finder catalogue to help your own garden grow. Don’t forget to visit its festivals and events, too! 315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.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., East End. 412.537.2337. eastendbrewing.com.

ERIE BREWING COMPANY Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across the East Coast.

1213 Veshecco Drive, Erie. 814.495.5661. eriebrewingco.com.

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

412.224.2328. hofbrauhauspittsburgh.com.

PENN BREWERY

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

724.523.6577. delallo.com.

EAST END FOOD CO-OP The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop.

GIANT EAGLE MARKET DISTRICT

7516 Meade Street

MARKETS

Pittsburgh, PA 15208

ALI’S MARKETPLACE BY GLUTEN FREE ZONE

J.L. KENNEDY MEAT STAND

(412) 242-3598 Daily Hours: 8 AM - 9 PM

www.eastendfood.coop

42

Famous for its heirloom peppers and tomatoes, Brenckle’s Organic Farm and Greenhouse offers a wide variety of produce and plants. Sign up for a CSA share, or visit many local farmers markets for its fresh, organic vegetables. 768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com.

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

East End Food Co-op

open to everyone, every day

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

800 Vinial St., North Side. 412.237.9400. pennbrew.com.

BRENCKLE’S ORGANIC FARM AND GREENHOUSE

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. 105 Blue Spruce Way, Murrysville. 724.327.5000. alismarketplace.com.

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

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 42

11/18/15 2:37 PM

MARTY’S MARKET

SCHRAMM FARM AND ORCHARD

HELLO BISTRO

CHOP, WOK, AND TALK!

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

412.586.7177. martysmarket.com.

Pick up fresh fruits and vegetables, a bottle of Arrowhead Wine, or plants for your own garden at this family-owned farm and market.

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

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

NATURE’S WAY MARKET

SOERGEL ORCHARDS

With a 55-topping salad bar and extensive burger menu to boot, Hello Bistro satisfies all of your breakfast, lunch, and dinner expectations.

Skip the line by ordering online, as it’s likely to get crowded with other hungry foodies. Oakland, South Side, Downtown, McCandless Crossing. hellobistro.com.

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

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

PENN’S CORNER FARM ALLIANCE

TRAX FARMS

With this group, local farmers deliver fruits, vegetables, and other farm-raised products right to you. 6400 Hamilton Ave., Homewood.

412.363.1971. pennscorner.com.

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.

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

724.625.2770. quality-gardens.com.

WHOLE FOODS MARKET Enjoy the highest quality natural and organic products. 5880 Centre Ave., East Liberty.

412.441.7960. 10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

SAND HILL BERRIES Part of Greendance Winery, Sand Hill Berries is an expanding farm store that features homegrown berries available fresh, frozen, or inside of its homemade half-baked pies.

Peruse other local gourmet delicacies at the charming market, too. 304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

RESTAURANTS ANDREW’S STEAKHOUSE This contemporary steak and fresh seafood restaurant offers an exclusive wine list and delicious dishes. 777 Casino Drive, North Shore.

412.231.7777. theriverscasino.com.

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

SHENOT FARM & MARKET Shenot Farm & Market offers something for every season, including fresh produce, homemade fudge, and baked goods. Find delicious milk, meats, flowers, bread, cheese, and jellies in its market, open yearround. 3754 Wexford Run Road, Wexford.

724.935.2542. shenotfarm.com.

SUNNY BRIDGE NATURAL FOODS & CAFE This grocery store offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray.

724.942.5800. sunnybridgenaturalfoods.com.

A full-service, bistro-style restaurant, Bistro To Go’s menu features fresh sides and hot entrees like hearty, cross-cultural comfort foods; healthy favorites; and vegetarian, vegan, and gluten-free selections. Enjoy your next meal in the dining room or garden courtyard, or call for take-out or catering services! 415 East Ohio St., North Side.

412.231.0218. bistroandcompany.com.

DAPHNE CAFÉ At this family-run restaurant, Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus, is served with a smile.

5811 Ellsworth Ave., Shadyside. 412.441.1130. daphnecafepgh.com.

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

GRIT & GRACE

THE LIVERMORE From the owners of Bar Marco, this cocktailcafé spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600. thelivermorepgh.com.

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

6001 University Blvd., Moon Township.

800.762.0097. rmu.edu.

SPECIALTY ARNOLD’S TEA

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

412.432.3260. 301 Fifth Ave., Downtown.

412.201.6992. mccormickandschmicks.com.

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

WALNUT GRILL Enjoy fresh, upscale casual dining fit for the entire family at four different 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.

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 This private, selective, fully accredited, and nonsectarian institution offers baccalaureate degrees to men and women, and co-ed graduate programs.

1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.

Arnold’s Tea aims to elevate their customers’ tea experience with a selection of natural and organic products prepared by a staff of highly knowledgeable baristas. 502 E. Ohio St., North Side. 412.322.2494. arnoldsteapittsburgh.com.

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

814.563.7348. bighornmeats.net.

BLUE CANARY COFFEEHOUSE New to Mt. Lebanon, Blue Canary CoffeeHouse whips up its syrups from scratch for its coffee drinks, which include nitro coffee. The eclectic coffee shop also carries local ice cream and pastries, while catering to customers with gluten-free needs. 300 Mt. Lebanon Blvd., 412.344.7100. bluecanarycoffeehouse.com.

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

412.901.7150. 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. Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.

Take your tastebuds on a whimsical ride through the unique flavors and beautiful presentations at this Downtown restaurant.

535 Liberty Ave., Downtown. 412.281.4748. gritandgracepgh.com.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 43

43

11/18/15 2:37 PM

DELICIOUS RAW JUICE BAR A sanctuary for anyone who wants to improve their quality of life, Delicious Raw offers targeted nutritional boosts in the form of delicious and natural juice. Energize yourself with its fresh and various selections. 280 Forbes Ave., Downtown. 412.281.1473. delraw.com.

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

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

412.441.2270. ediblearrangements.com.

EMERALD VALLEY ARTISANS Dynamic duo Alisa Fava-Fasnacht and Alan Fasnacht grew up as farm kids. Passionate for the natural world, the pair married and started Emerald Valley Artisans, offering a selection of artisanal cheeses, biscotti, and gift boxes of goodies. The farm’s products can also be found at Soergel Orchards and the Main Street Farmers Market in Washington, Pa. Scenery Hill, 724.323.3324. emeraldvalleyartisans.com.

ESPRESSO A MANO Drink in an espresso bar that provides high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville.

412.918.1864. espressoamano.com.

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

FEDE PASTA Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.515.5983. fedepasta.com.

FORTUNES GOURMET COFFEE For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees. Subscribe to its coffee subscriptions and have your favorite blend delivered at your doorstep.

412.771.7767. fortunescoffee.com.

FRESH FROM THE FARM JUICES This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, oneof-a-kind juices. 11883 Perry Hwy., Suite D, Wexford.

724.640.3396. 4000 Washington Road, McMurray.

724.640.3396. freshfarmjuices.com.

44

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 44

11/18/15 7:03 PM

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.

412.344.3047.

give big

GOOD L’OVEN COOKIE SHOP A quaint and charming bakery that specializes in gourmet cookies, Good L’Oven is perfect for a party orders or a bite on-the-go. 417 Lincoln Ave., Bellevue.

412.616.1251.

CONTEMPORARY

KITCHEN

GREENSINNER Though technically a florist, greenSinner also offers its services as an event designer, flower farm, and urban garden center. Visit the dynamic spot in Lawrenceville for everything from terrarium classes to wedding arrangements! 5232 Butler St., Lawrenceville.

412.532.6107. greensinner.com.

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

412.877.4223.

HEALTHY PET PRODUCTS Keep your pet healthy and happy with a variety of all natural and organic foods, treats, and accessories.

9805 McKnight Road, McCandless. 412.366.0700.

1742 Washington Road, Upper St. Clair. 412.831.3700. healthypetproducts.net.

big Burrito Restaurant Group gift cards are available online at bigburrito.com and at our restaurants.

HILLMON APPLIANCE Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. hillmonappliance.com.

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

412.841.4185. intellectualnutrition.net.

LOOM EXQUISITE TEXTILES LOOM Exquisite Textiles provides fabulous fabrics and accoutrements for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District.

412.586.4346. loomshowroom.com.

THE MATTRESS FACTORY A museum of contemporary art that presents exhibits you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side.

412.231.3169. mattress.org.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 45

45

11/18/15 2:37 PM

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.

PITTSBURGH PARKS CONSERVANCY Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. The Parks Conservancy has since raised more than $84 million toward park improvements and recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.

PITTSBURGH URBAN GARDENING PROJECT Whether you have acres of farmland or a single pot of soil, this project aims to teach Pittsburghers to sustainably garden and grow their own food in their own backyards. pittsburghurbangardens.com

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

412.631.8947. puredent.net.

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

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

2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.

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.

PICCADILLY ARTISAN YOGURT Experience fresh from the farm, organic frozen yogurt at Piccadilly Artisan Yogurt in Mt. Lebanon. Using all “real food” ingredients and 100 percent organic coconut milk for its vegan flavors, this shop has something healthful for kids and adults alike. 695 Washington Road, Mt. Lebanon.

412.207.9654. piccadillypittsburgh.com.

46

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. 724.772.1060. exploresplash.com.

STANDING CHIMNEY A store, a gallery, and a destination, located on a farm dating back to the mid-1880s, this space opens the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted.

566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

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

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.

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

SIMPATICO ESPRESSO 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.

SLOW FOOD PITTSBURGH

UNIVERSITY CLUB

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

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.

This bakery now serves coffee, cappuccinos, and lattes in addition to a wide variety of homemade cookies, cakes, and pastries for all occasions. 3845 Old William Penn Highway, Murrysville.

724.519.7741. spinolasbakeshop.com.

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

WHEEL AND WEDGE CHEESE SHOP Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Farmers Market Cooperative of East Liberty.

Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. wheelandwedge.com.

TRAVEL FAIRMONT PITTSBURGH Located in the heart of Pittsburgh’s business, cultural, and retail hub, Fairmont Pittsburgh offers 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 and available for tours.

1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

UNA BIOLOGICALS

Serving high-quality coffee and tea, Simpatico Espresso aims to please caffeine and health lovers alike with its coffee drinks and Veggie Fusion Shakes. Keep an eye out for Simpatico’s expansion, coming soon! 425 Sixth Ave., Downtown.

412.287.7598. simpaticoespresso.com.

SPINOLA’S BAKE SHOP

WEATHER PERMITTING PITTSBURGH

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.

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

VON WALTER & FUNK Von Walter & Funk provides fine goods, carefully selected to elevate living by offering passionately inspiring, uniquely curated, and tastefully eclectic collections for the home, garden, apothecary, paper, and vintage lines.

5210 Butler St., Lawrenceville. 412.784.0800. vonwalterandfunk.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.

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 46

11/18/15 7:03 PM

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. 724.338.8884. visitwashingtoncountypa.com.

WELLNESS BIKRAM YOGA PITTSBURGH Fully affiliated and certified by Bikram’s Yoga College of India, this studio is dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh.com.

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

HARDIN ACUPUNCTURE Experience acupuncture treatments for everything from women’s health, and anxiety, to depression and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.

HIMALAYAN INSTITUTE Deepen your practice of yoga and meditation, and better your holistic health. 300 Beverly Road, Mt. Lebanon.

412.344.7434. hipyoga.org.

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

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

SOUTH HILLS POWER YOGA This studio offers both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.

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

WINES & SPIRITS ARSENAL CIDER HOUSE & WINE CELLAR Sip high-quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville.

412.682.7699. arsenalciderhouse.com.

CHRISTIAN W. KLAY WINERY Award-winning wines are sold at this restored 1880s barn, which is also suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.

DREADNOUGHT WINES From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is an oenophile’s fantasy. 3401 Liberty Ave., Bloomfield.

412.391.1709. dreadnoughtwines.com.

ENGINE HOUSE 25 WINERY This beautifully renovated firehouse features a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville.

412.621.1268. enginehouse25.com.

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

330.497.1000. gervasivineyard.com.

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

814.445.3753. gladespikewinery.com.

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

J&D CELLARS Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes, J&D Cellars delivers the very best vino. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.

EDIBLEALLEGHENY.COM • edible ALLEGHENY

36-48.indd 47

47

11/18/15 2:38 PM

• Last Bite •

Morning Glory INDULGE IN A FESTIVE, WINTER STRATA TO CELEBRATE THE SEASON

BY ABBY DUDLEY PHOTOGRAPH BY MICHAEL FORNATARO STYLING BY SAMANTHA CASALE

To me, Christmas morning is far more than colorful presents strewn under the tree. It’s the smell of coffee to open tired eyes, the smooth crooning of Andy Williams playing overhead, and the formal dining table set with crystal candlesticks and sterling napkin rings for Christmas breakfast. Seated between my family, all appropriately clad in pajamas and the holiday spirit, I can’t think of a better time for a gourmet dish.

Executive Chef Jessica Bauer of Altius creates the perfect Christmas breakfast, a seasonal and delicious Butternut Squash and Gruyère Strata.

“When the weather is cool, I crave nutty squash, baked items, and savory sage,” she says, noting the standout tastes of this warm, flavor-packed dish. To complete the meal, pair the buoyant casserole with sausage and a side salad, a mouthwatering spread for your family. “I enjoy entertaining at home,” says Bauer. “Fall and winter are great times to get together and wow your loved ones!” Altius, 1230 Grandview Ave., Mt. Washington.

412.904.4442. altiuspgh.com.

48

+

FIND THIS RECIPE ONLINE AT EDIBLEALLEGHENY.COM!

edible ALLEGHENY • DECEMBER 2015 / JANUARY 2016

36-48.indd 48

11/18/15 2:38 PM

c2-c4.indd 3

11/16/15 2:54 PM

Full in-network access to UPMC doctors and hospitals, now and always. It’s that simple.

The easiest way to know you’ll always have access to the top-ranked care of UPMC is by choosing UPMC Health Plan. In addition, you also get award-winning customer service, innovative health and wellness programs and more. So make things simple. Make UPMC Health Plan your choice.

Visit our site to find an affordable plan for you and your family.

UPMCHealthPlan.com

UPMCHealthPlan.com

c2-c4.indd 4

11/16/15 2:54 PM