edible
Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season
December 2013/January 2014
Number 35
Toasty Treats Hot chocolate + homemade marshmallows
Supreme Slices The Fresh, Locally Made Breads you Knead to Try
Sweet & Tart Cooking with cranberries
Display Until January 31, 2014
Chopped Salad
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Mix it up on page 18 Member of Edible Communities
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71896 45765
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Dec/Jan 2014 $4.95
+ The Ultimate
contents December 2013 / January 2014
departments 4 Editor’s Letter
22 Local Leaders
6 Calendar
24 Three Ingredient Fix
8 First Course
28 Perfect Pours
14 Edible EveNts
46 Edible Dining Guide
We wish you a Merry Christmas and a Happy New Year! Celebrate the season with us.
Fire up your festive spirit with countless holiday happenings. From new restaurants to environmental news, we’ve got it covered. Get your fill of food news here.
We’ve been out and about, snapping photos at foodie events. Check out our roundup!
18 Editor’s Kitchen Keep it light with this easy-to-make, healthy, and fresh chopped salad.
20 Online Dish
Add some local flavor to your foodie blogroll and Twitter feed.
Fuel up with Barre, a real food energy bar company, created by two ballet dancers.
We’re all about umami with this trio of ingredients: soy sauce, ginger, and Sriracha.
Cozy up to a mug of homemade hot chocolate. Plus, get the scoop on delicious DIY gifts.
Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.
50 Edible Directory Find the vendor and farm details you’re looking for right here.
56 Last Bite
Cran you dig it? We’re crazy for cranberries.
features 33 Breaking Bread
What’s more homey than a warm loaf of fresh bread? Slice into some seriously delicious specialty baguettes, rustic rounds, challah, and rolls.
38 Nuts for Cheese
Want to try your hand at making non-dairy, soy-free cheese? Cashews are the key to success.
41 Steeped in Knowledge
Join us for tea time. We’re brewing up kettles of the heart- and hand-warming beverage with expert advice from tea gourmands.
Get the scoop on brewing loose leaf tea varieties, like these from Prestogeorge Coffee & Tea, on page 41. Photograph by Cayla Zahoran. Styling by Allie Wist.
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restaurant
December 2013/January 2014 Publisher
Jack Tumpson
artfully sustainable cuisine
editor in chief
“My Pap-Pap grows pine trees at his farm. Picking out one for Christmas is always fun.”
Executive Editor
Nicole Barley
Andrea Bosco
Associate Editor
Editorial Assistant
Liz Petoniak
art Director
Jason Solak
ASSISTANT ART DIRECTOR
TUESDAY - SATURDAY | 6
- 10
PM
notionestaurant.com 412-361-1188 128 S. Highland Ave Pittsburgh PA 15206
What are your favorite holiday traditions?
Senior Editor
Rachel Jones
PM
W E A s ke d our s taf f :
Christine McMahon Tumpson
Jordan Harriger
“Baking pizzelles with mom, Feast of the Seven Fishes on Christmas Eve, and my parents’ trail of presents that led to our glittering tree and kitties — ready to pounce on wrapping paper and ribbon!”
Contributing Graphic Designers
Samantha Casale, Megan Keller Staff Photographer
Cayla Zahoran
“Mom’s cooking! ADVERTISING DIRECTOR Nothing like Sue Rye Glaneman the scent of Italian lasagne Director of Local Sales Mary Ann Trbovich on Christmas morning. Buon Account ExecutiveS appetito!”
Janet Irwin, Jaime Mullen
“Watching all of the classic Christmas movies, while curled up on the couch in my jammies, drinking a peppermint mocha.”
Sales Assistants
Emily Cassel, Meghan Milligan Business Manager
“Baking goodies from Brandon Dunphy “Christmas my family cookbook pajamas! My while listening to old Advertising mom would production manager holiday records!” always let Stephanie Penrose us open one present on Director of Digital Media Christmas Eve Lauren Wells so that we would have holidayEditorial interns themed PJs to Michelle Dickson, Madison Kramer “My family does wear during the fondue on New night and the Photography Intern Year’s Eve with all Michael Fornataro next morning to of the generations open presents!” there.” Advertising Interns
Hali Adamson, Tyler Houlden
For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2013 Whirl Publishing, Inc.
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Editor’s Letter New on the Edible Allegheny Blog: Fresh, Local, Year-Round: Pittsburgh Public Market is back! edibleallegheny.com/blog
A mocha latte from Caffé d’Amore Catering, available at Pittsburgh Public Market.
Cup of Joy I
n this issue of Edible Allegheny Magazine, we’re enjoying a few of life’s simple pleasures — bread and tea — and we invite you to cozy up to the uncomplicated and comforting combination. To me, a steaming mug of Earl Gray with a fresh slice of bread slathered in jam sounds just delightful on a cold winter’s morning. Though the tasty pair take but a few minutes to prepare, it’s the kind of meal that makes us slow down. It warms our hands and our hearts, and with the whistle of the kettle and the yummy scent of toast wafting through the kitchen, it calls out for others to join us. Whether you want to serve the combination as a simple weekend treat or as part of a holiday breakfast, we’ve got a plethora of suggestions for what to sip and what to slice. In Western Pennsylvania, we’re so lucky to be blessed with an abundance of bakeries. Each has carved out a niche with its specialty offerings, such as Breadworks’ recognizable rolls and Mediterra Bakehouse’s crave-worthy pecan cranberry bread. We asked these yeast experts to dish on what’s become the anything-but-basic pairing of bread and butter. They’ve also shared their fresh spins on day-old bread (for stuffing, French toast, bread pudding, croutons). Find it all on page 33. As for tea, we’ve been pouring over the details of what creates the perfect cup. We gathered sampling supplies from Prestogeorge Coffee & Tea, which stocks its shelves with countless loose leaf tea offerings (may I suggest the Organic Herbal Blueberry?), and we got the scoop on tea’s many benefits from Gryphon’s Tea in Lawrenceville. P.S. The shop serves teainfused chocolate truffles, and owner Gryphon Saladin was kind enough to share the recipe for us to try at home! Try it yourself on page 44. You’ll find another simple, seasonal treat in these pages, overflowing with those same comfy qualities — hot chocolate. Learn how to make your own indulgent cocoa mix and all of the accoutrements, including homemade marshmallows and whipped cream, on page 28. Grab a mug, and gather ‘round. We’ve got the ingredients to help you create your own winter wonderland.
Know a local food blogger? We’re looking for unique and tasty blogs for upcoming installments of Online Dish! If interested, send details to info@edibleallegheny.com. Connec t with us online — we’d love to he ar from you!
edibleallegheny.com TWITTER: @edibleAllegheny FACEBOOK: facebook.com/edibleallegheny WEB:
Happy Holidays! Nicole Barley, Executive Editor On the cover: Photograph by Cayla Zahoran. On this page: Photographs by Cayla Zahoran and Hali Adamson.
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Challah from Allegro Hearth Bakery
Calendar
December 2013 November 27-December 5 Hanukkah
December 1 (Sunday)
Craft Pittsburgh’s 1st Firkin at Caliente, Caliente Pizza and Draft House, Bloomfield, 412.904.1744
A Movement of Movement Screening, The Pilates Body and Moxie Mind and Body, Downtown, 412.261.2299
Party Delights & Desserts, The Supper Club,
Greensburg, 724.691.0536
Gluten-Free Holiday Treats, Chop, Wok & Talk,
Bloomfield, 412.362.0679
December 2 (Monday)
A Table Before Me — A Holiday Dinner Cooking Class, Rania’s Catering, Mt. Lebanon, 412.531.2222
Brunch in Bloom, Phipps Conservatory and
Botanical Gardens, Oakland, 412.622.6914 Yelp Helps!, O’Reilly Theater, Downtown, yelp.com/pittsburgh Vegetarian Tapas, Chop, Wok & Talk, Bloomfield, 412.362.0679 (2-5) Holiday mART Happy Hour, Sweetwater Center for the Arts, Sewickley, 412.741.4405 (2, 9, 16, 23, 30) Meatless Mondays, Whole Foods Market, Shadyside, 412.441.7960
December 3 (Tuesday)
412.362.0679
Cheese, Whole Foods Market, Shadyside, 412.441.7960
December 14 (Saturday)
December 7 (Saturday)
Washington, 412.366.9801
Kauffman Building at JCC Pittsburgh, Squirrel Hill, eastendfood.coop EatPGH Book Release Party, Marty’s Market, Strip District, eatPGH.com
Pittsburgh Breweries Tour, craftpittsburgh.com Baby It’s Cold Out Holiday Tour, Hartwood
of Natural History, Oakland, 412.622.3289
Mansion, Hartwood Acres, 412.767.9200
(6, 13, 20, 27) Build Your Own Grilled
East End Food Co-op’s Winterfest, Irene
Shalom Pittsburgh’s 8th Annual Vodka Latke Party, TBD, 412.992.2545 Gingerbread Houses with Chef Stuart Marks, Rania’s Catering, Mt. Lebanon, 412.531.2222 Holiday Party Planning, Habitat at Fairmont
Pittsburgh, Downtown, 412.773.8848
Mansion, Crafton Borough, 412.875.6577
Date Night Dining, Chop, Wok & Talk, Bloomfield, Purses with a Purpose, LeMont Restaurant, Mt. Breakfast with Santasaurus, Carnegie Museum
December 15 (Sunday)
Release of First Batch of Aged Whiskey,
Wigle Whiskey, Strip District, 412.224.2827
Borough, 412.875.6577
Christmas in Crafton House Tour, Crafton
Homestead Steel Works Tour & PA Beer Tasting, craftpittsburgh.com 2013 Arthritis Foundation Jingle Bell Run/ Walk, Art Rooney Avenue, North Shore, arthritis.org 2013 Ben Avon Holiday House Tour, 7501
Vegetarian Italian, Chop, Wok & Talk, Bloomfield,
(7-8) Penn Brewery St. Nikolaus Weekend,
Vegetarian Prix Fixe Dinner, Kaya, Strip District,
Church Ave., Ben Avon, avonclub.benavon.org
Penn Brewery, Troy Hill, 412.237.9400
(7, 14, 21, 28 ) Indoors Farmers Market, East
Liberty Farmers Market Co-op, East Liberty, 412.661.1875
(7, 11, 14, 18, 21 ) Yuletide in Sewickley,
412.362.0679
Greensinner Terrarium Class, Marty’s Market,
Strip District, martysmarket.com
December 18 (Wednesday) 412.261.6565
Chinese, Chop, Wok & Talk, Bloomfield, 412.362.0679 DIY Gift Ideas with Local Products, East End
Food Co-op, Point Breeze, 412.242.3598
Square, 412.446.1646
December 8 (Sunday)
412.362.0679
Market, Shadyside, 412.441.7960
December 4 (Wednesday)
Wednesday Wine Flights: Holiday Wine and Cheese, Theater Square, Downtown, 412.456.6666
Holistic Health Concepts for Healthful and Mindful Living, S’eclairer, Export, sanaview.com The Supper Club Wine Tasting, The Supper
Club, Greensburg, 724.691.0536 French Dinner, Chop, Wok & Talk, Bloomfield, 412.362.0679 Wine & Wiener Wednesday, Franktuary, Lawrenceville, 412.391.1709
(4, 11, 18, 25) Wednesday Wellness Bowls, Whole Foods Market, Shadyside, 412.441.7960
December 5 (Thursday)
Holiday Luncheon, Sweetwater Center for the
Arts, Sewickley, 412.741.4405
Strip District, 412.391.1709
Lawrenceville, lvpgh.com/cookietour
The Spirits of Christmas, Dreadnought Wines, (5-8) Joy of Cookies Cookie Tour, Butler Street,
December 6 (Friday)
Let The Men Cook During Sewickley’s Light Up Night!, Sweetwater Center for the Arts, 412.741.4405
1st Annual Tri County Ceramics Invitational Closing Reception, Washington
Community Arts & Cultural Center, Washington, 724.222.1475 Acupuncture Happy Hour, Embody Natural Health, Lawrenceville, 412.477.0767 Annual Light Up Night, Broad Street, Sewickley, sewickleyyuletide.com Outerwear Exhibition, Bunker Projects, Friendship, bunkerprojects.org (6-8) Feast of the Seven Fishes, Chop, Wok & Talk, Bloomfield, 412.362.0679
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Christmas in Crafton Holiday Bash, Craft
Gateway Lodge, Cook Forest State Park, gatewaylodge.com (6, 20) Casual Wine Class, Dreadnought Wines, Strip District, 412.391.1709
December 19 (Thursday)
(3, 10, 17, 24, 31) Taco Tuesday, Whole Foods
(6, 13,) Winter in the Woods Getaways,
sewickleyyuletide.com
The Salvation Army’s Doing the Most Good Dinner, Sheraton Station Square, Station
Kick up your holiday feast with cranberries! Details
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Holiday Luncheon Cruise, Gateway Clipper Fleet, Station Square, 412.355.7980
The Organic Gardeners, Jessica Walliser &
Doug Oster, Giant Eagle Market District, Shadyside, 412.681.1500 (8, 15, 22, 29 ) Brunch in Bloom, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
December 9 (Monday)
Historic Harmony Museum: Annual Candlelight Christmas Dinner, Historic Harmony Museum, Harmony, 724.452.7341
December 10 (Tuesday)
Moroccan, Chop, Wok & Talk, Bloomfield,
December 21 (Saturday)
Winter Solstice Cooking with Wines and Spirits, Giant Eagle
Market District, Settler’s Ridge, 412.788.5392
Palace Theatre, Greensburg, 724.836.8000
WSO Presents Home for the Holidays, The
Date Night Dining, Chop, Wok & Talk, Bloomfield,
412.362.0679
December 22 (Sunday)
Winter Transitional Arrangements, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Gluten-Free Baking, Chop, Wok & Talk, Bloomfield,
December 24 (Tuesday)
412.362.0679
Christmas Eve
December 11 (Wednesday)
December 25 (Wednesday)
Thai, Chop, Wok & Talk, Bloomfield, 412.362.0679
December 12 (Thursday)
Inspire Speakers Series —The Power of People: Uncovering the Human Potential in Achieving True Sustainability, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Grow Pittsburgh’s Let Us Eat Dinner, Cure,
Lawrenceville, 412.252.2595 Bubbles & Bonbons, Dreadnought Wines, Strip District, 412.391.1709 “Food for Change” Screening, East End Food Co-op, Point Breeze, 412.242.3598
December 13 (Friday)
Christmas Day Jewish Federation of Greater Pittsburgh’s Mitzvah Day, 60+ volunteer sites, 412.992.5229
December 26 (Thursday)
Benefit Dinner Series, Casbah, Shadyside, 412.661.5656
December 28 (Saturday)
114th Christmas Bird Count, Audubon Society of
Western Pennsylvania, Penn Hills, 412.963.6100
December 29 (Sunday)
Happy Bloomin’ New Year, Phipps Conservatory
and Botanical Gardens, Oakland, 412.622.6914
December 30 (Monday)
Wine Tasting: Wines For Holiday Dinners,
New Year’s Eve Weekend Celebration,
I Heart Music Class with Candace, South Hills
December 31 (Tuesday)
In-Store Cooking Demo with 1st Commandment Bakery, Sunnybridge Natural
firstnightpgh.org
Giant Eagle Market District, Settler’s Ridge, 412.788.5392
Power Yoga, Dormont, southhillspoweryoga.com
Foods, McMurray, 724.942.5800
Gateway Lodge, Cook Forest State Park, gatewaylodge.com
New Year’s Eve Highmark First Night 2014, Cultural District,
What’s Cooking, Growing, Happening
january 2014 January is National Hot Tea Month! January 1 (Wednesday)
January 18 (Saturday)
You Say Filo, I Say Phyllo, Crate Cooking School, Green Tree, 412.341.5700
New Year’s Day (1-6) Candlelight Evenings, Phipps Conservatory
Date Night Dining Cooking Class, Chop,
(1, 8, 15, 22) Wednesday Wellness Bowls,
January 20 (Monday)
and Botanical Gardens, Oakland, 412.622.6914
Whole Foods Market, Shadyside, 412.441.7960
January 2 (Thursday)
Sushi, Crate Cooking School, Green Tree, 412.341.5700
January 23 (Thursday)
January 3 (Friday)
Benefit Dinner Series, Casbah, Shadyside,
Strip District, 412.391.1709
January 4 (Saturday)
(4, 11, 18, 25) Indoors Farmers Market,
East Liberty Farmers Market Co-op, East Liberty, 412.661.1875
January 5 (Sunday)
Brunch in Bloom, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
January 6 (Monday)
Citrus with a Twist, Crate Cooking School, Green Tree, 412.341.5700
German Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679
(6, 13, 20, 27 )
Meatless Mondays, Whole Foods
Market, Shadyside, 412.441.7960
January 7 (Tuesday) (7, 14, 21, 28) Taco Tuesday, Whole Foods Market, Shadyside, 412.441.7960
January 9 (Thursday)
Get Down with Downton Abbey, Crate Cooking School, Green Tree, 412.341.5700
January 10 (Friday)
I Heart Music Class with Kristen & LouAnn, South Hills Power Yoga, Dormont, southhillspoweryoga.com
(10, 24) Acupuncture Happy Hour, Embody
& health products
Wok & Talk, Bloomfield, 412.362.0679
Mt. Washington & Beyond — Urban Fitness Hike, Mt. Washington, ventureoutdoors.org (3, 17) Casual Wine Class, Dreadnought Wines,
juicery
Asian Dumplings, Crate Cooking School, Green Tree, 412.341.5700
412.661.5656
January 24 (Friday)
7th Annual Symphony of Food — Chef’s Showcase Dinner, Bella Sera Catering, Venue, Bistro & BBQ, Canonsburg, 724.941.4598
January 25 (Saturday)
Cooking with Friends: New Orleans Style, Crate Cooking School, Green Tree, 412.341.5700
January 26 (Sunday)
Dim Sum Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679
January 27 (Monday)
Thin Man Sandwich Shop: Signature Sandwiches, Crate Cooking School, Green Tree, 412.341.5700
January 30 (Thursday)
Pizza vs. Flatbread, Crate Cooking School, Green Tree, 412.341.5700
Oakland Top to Bottom — Urban Fitness Hike, Oakland, ventureoutdoors.org
February 8 (Saturday)
First Year Beekeeping Class, Beechwood Farms Nature Reserve, Fox Chapel, joe@CountryBarnFarm.com
February 10, 24 (Mondays)
Italian Beef Stew Cooking Class, Merante Brothers Market, Canonsburg, 724.743.5900
Natural Health, Lawrenceville, 412.477.0767
January 11 (Saturday)
Inaugural Brew ‘n Chew, Monroeville Convention Center, Monroeville, goodtastepittsburgh.com
Second Saturday Art Workshops, Trust Arts Education Center, Downtown, 412.471.6079
January 13 (Monday)
(13, 27) Team Foodie Tournament, Merante Brothers Market, Canonsburg, 724.743.5900
January 14
Wines of South Africa, Dreadnought Wines, Strip District, 412.391.1709
Break bread with us! We love this delicious foccacia from Eleven. Details on page 33.
Leading you on a healthy journey to reconnect with God’s good earth.
January 15 (Wednesday)
Vegetarian Prix Fixe Dinner, Kaya, Strip District, 412.261.6565
Tapas & Paella Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679
January 16 (Thursday)
North Side Topsy Turvy — Urban Fitness Hike, North Side, ventureoutdoors.org Inspire Speakers Series — Place-Based Education: Making School More Like a Farmers’ Market, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Photograph by Cayla Zahoran.
348 Beaver St., Sewickley 412.259.8818 www.saludjuicery.com Check us out on e d i b l e a l l e g h e n y. c o m
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First Course By Liz Petoniak
SUSTAINABLE ERA
Chatham University President Dr. Esther Barazzone
All eyes are on Chatham University as it rings in a new era at its Eden Hall Campus, host of the newly renamed Falk School of Sustainability. The university recently announced the generous $15 million grant from the Falk Foundation, which is intended to create the Sigo Falk Chair of Social Justice & Sustainability, new faculty positions, and the Falk Scholars Internship Program. It will also be aimed at furthering the school’s mission of sustainability through outreach and developing the campus, among other uses. The donation marks the largest amount ever given to Chatham during its 144-year history, as well as the dissolution of the Falk Foundation. Originally gifted from the Eden Hall Foundation, the 388-acre campus will continue to serve as a “living classroom” for students working toward their Master of Sustainability Leadership, Master of Sustainability, Master of Arts in Food Studies, or Bachelor of Sustainability degrees. The university’s goal is to create a completely sustainable campus that eliminates all carbon emissions and produces more energy than it consumes. With construction already underway, Chatham hopes to achieve this by integrating top-of-theline green technology that will allow the campus to manage all storm and waste water on-site, to create its own heat, and to harvest food for school patrons and the community by utilizing sustainable agriculture practices. Chatham University President Dr. Esther Barazzone expresses extreme gratitude to Sigo Falk, chairman of the Falk Foundation, for his invaluable contribution: “His true vision, passion, and leadership has been instrumental in guiding Chatham to where it is today — to be a new, but still internationally recognized leader in sustainability,” she says. Chatham University, 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.
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This page: Photographs from John Altdorfer. Opposite page: Photograph from Alaina Webber.
Healthy Hydr ation One year has passed since British TV chef Jamie Oliver visited the city, inspiring the formation of Food Revolution Pittsburgh. Today, the movement to transform local school lunches is stronger than ever. Bar Marco leads the drive with its newest initiative to hydrate students by bringing “fancy water” tanks filled with fruit slices, like lemon and strawberry, to Pittsburgh Public School cafeterias. “The idea of offering water in the cafeterias came after we did cafeteria takeovers and cooked lunch for all of Brashear High School and Barack Obama Academy of International Studies last spring. The kids drink milk, pop, and Gatorade, but no water, and as a result, are dehydrated and tired from not digesting their food properly,” says Alaina Webber, director of communications and design at Bar Marco. Thus far, Bar Marco has installed water tanks in more than 14 schools as the project continues to expand. A recent “No Menu Monday” event at the restaurant raised $1,200 for the crusade to healthfully hydrate kids! Bar Marco, 2216 Penn Ave, Strip District. 412.471.1900. barmarcopgh.com.
ALLEGRO HEARTH BAKERY OPEN 7 DAYS A WEEK | Mon-Sat: 7-7:30 Sun: 7-7 2034 MURRAY AVENUE | SQUIRREL HILL ALLEGROHEARTH.COM | 412.422.5623
A Tip-Tap Kitchen
A new merchant at the Pittsburgh Public Market, The Olive Tap offers award-winning, flavored extra-virgin olive oils and balsamic vinegars, gourmet gifts, and specialty foods. Founded in 2006, and headquartered in Long Grove, Ill., the franchise houses its cold-pressed products in stainless-steel urns, called Fustis, which ensure freshness and quality flavor for sampling. “Once you decide on the varietals, your products are bottled on the spot — fresh and wholesome,” says Store Manager Michelle Drakulic. “You can take them home to share with your family, or they make great gifts and stocking stuffers!” Other offerings include nut and seed oils, jams, glazes, dessert sauces, sea salts, peppercorns, spices, all-natural pasta sauces, and more. Another idea? Take a bread dipping gift basket to your next holiday party — it includes all the necessary dipping ingredients — sans the crusty bread (see page 33!). Pay a visit to Pittsburgh Public Market’s new location at 2401 Penn Ave., and say hello to owners Hersh Petrocelly and Karen Jorgensen. The market is open Wednesday, Thursday, and Friday from 10 a.m. to 4 p.m.; Saturday, 9 a.m. to 5 p.m.; and Sunday 10 a.m. to 4 p.m. The Olive Tap, theolivetap.com. Pittsburgh Public Market, 2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org. — Andrea Bosco e d i b l e a l l e g h e n y. c o m
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eatMore The ladies of eatPGH are celebrating the release of their second book with a party at Marty’s! On December 7, from 7-10 p.m. at Marty’s Market in the Strip, aliment authors Laura Zorch, Sarah Sudar, Mandy McFadden, and Julia Gongaware will be on hand with a sneak peek of their new pages, “Pittsburgh Chef’s Table: Extraordinary Recipes from the Steel City,” to be published on December 17. The book includes more than 100 mouth-watering photographs, and more than 90 recipes by Pittsburgh chef talent. Learn the directions behind Larry Lagattuta of The Enrico Biscotti Company’s Ground Hazelnut Ricotta Cake and Justin Severino of Cure’s Bone Marrow Ravioli, and much more. Tickets for the launch festivities are $50 and include a copy of the book, hors d’oeuvres provided by Marty’s Market, beers from Full Pint Brewery, and dancing to the beats of DJ Soulstrings! To purchase tickets and for more information, visit eatPGH.com. — A.B.
Plus!
Check out this recipe shared by Red Oak Café Executive Chef Dave Gancy during a recent event at participating school Helen S. Faison Arts Academy. Not only is it easy for you and your child to make together, but the ingredients are also healthy and in season!
Greens & Beans
By David Gancy, Executive Chef at Red Oak Café
Yield: 4-6 servingsIngredients: 2 bunches kale or chard (a combination of collard, mustard, and dandelion greens works well, too!) 1 can red or black beans, rinsed and drained ½ cup diced onion
EDIBLE EDUCATION Even as snow blankets our gardens, Edible Schoolyard Pittsburgh continues to educate children in elementary schools across Western Pennsylvania about the importance of respecting the environment and leading a healthy lifestyle. The Grow Pittsburgh program places emphasis on healthy eating habits during the colder months through its winter cooking program, which teaches kids easy, delicious recipes, such as West African stew and Chinese rice noodle salad, that they can make at home with their parents. All activities supplement the regular class curriculum and aim to have a positive effect on each child’s development. “In addition to the winter cooking program, we will also be running a series of school gardening workshops starting in the new year for teachers, administrators, parents, and community members who are interested in starting a school garden program at their school,” says Grow Pittsburgh Director of Educational Programming Jake Seltman. To date, ESY has shared its mission with more than 2,000 students in the area. Edible Schoolyard Pittsburgh, 412.362.4769. edibleschoolyardpgh.org. Grow Pittsburgh, growpittsburgh.org.
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Chef’s note: “Cook a variety of onions together, such as red, yellow, green, sweet onions, or shallots.” 1 teaspoon chopped garlic 1 tablespoon olive oil ½ cup water or stock ¼ teaspoon salt 1 ⁄8 teaspoon pepper Directions: 1. Wash kale thoroughly. Tear leaves from stems into two- to three-inch pieces. 2. Heat oil in large pan over medium heat. When hot, add onions, salt, and pepper. Cook for five minutes. 3. Add garlic. Cook for one more minute, stirring continuously. 4. Add kale. Continue stirring and cooking for one minute. 5. Add water or stock and beans. Let boil, then reduce heat and simmer for 10 to 15 minutes. TIP: Add a squeeze of fresh lemon after cooking to brighten the flavor!
Delicious Detox “We opened our business as a vehicle to assist people on their journey to better, healthier, and more fulfilling lives,” says Ginny Corbett, owner of Salúd Juicery and Health Products, along with Seth Zimmerman. The new storefront is located in Sewickley, where “we are hoping to assist people by providing a place to access nutritious food, products, and information about health. A great tool for this journey is a detox.” The juicery offers several cleanse packages, including Easy Does It, Renewal, Toe in the Water, and the You Choose Custom Cleanse. With the holiday season looming, we wanted to try a simple smoothie at home. Zimmerman and Corbett offer their Yield: 1 serving Ingredients: ½ cup parsley ½ cup blueberries ½ cup spinach 1 apple ½ cup coconut water 1 generous tablespoon toasted flax seed 1 cup ice Directions: “Add ingredients into VitaMix or blender in the order they are listed. Blend with great anticipation until fully mixed. (Ingredients should turn over in blender). Garnish with parsley sprigs or blueberries. Sip slowly. Breath deeply. Enjoy.” Salúd Juicery and Health Products, 348 Beaver St., Sewickley. 412.259.8818. saludjuicery.com. — Nicole Barley
This page: Photographs by Cayla Zahoran, from Edible Schoolyard Pittsburgh. Opposite page: Photograph by Cayla Zahoran.
Choc-Full of Chocolate
For Giovanni’s Chocolates owner Fethi Turan, it all started with a gifted box of truffles. Now, two years later, Turan has a team of employees producing chocolates sold at its Dormont location, in a kiosk at South Hills Village Mall, and online. From gingerbread truffles to salted caramels, Turan and his team outturn 3,500-4,000 chocolates a day in 32 varieties. He says he spent over a year developing the perfect recipe. “The flavors had to excel for me, personally,” says Turan. “I criticized each blend just to get better. It’s all about the temperature, the timing, the whipping — it’s all so crucial for the flavor.” Turan says each item is handmade one piece at a time — including his jars of raspberry jam — and the business specializes in custom designs, i.e. engraving names and printing photographs on the gratifying goodies. The Upper St. Clair resident has a background of 15 years in the restaurant industry, which includes his own Giovanni’s Pizza & Pasta on West Liberty Avenue. Turan says he’s pleased to have turned his leisurely love for chocolate into an occupation. “I pride myself on creating a blend that melts in your mouth and requires no work from the taste tester — just to enjoy.” Count us in! Giovanni’s Chocolates, 3047 W. Liberty Ave., Dormont. 412.344.6666. sendmechocolate.com. — A.B.
“Handmade, Specialty Italian.”
We offer unique holiday gifts!
Italian Cooking Classes & Gourmet Gift Baskets are now available! Offering three different ways to enjoy gourmet food: BAR ANTONIO | MERANTE BROTHERS MARKET | CUCINA DOMENICA OUR UNIQUE PRODUCT LINES Boar’s Head • Bedillion Honey Farm (Organic Meats & Honey) • La Molisana Pasta Isola (Glazes & Oils) • Riso Scotti Pasta (Gluten Free Imported Pasta) Christina Maria’s Tiramisu • La Piana Pasta • Full Line Mantova Products • Alessi Products La Valle Full Line (includes the true Marzona tomato) 724.743.5900 | 604 West McMurray Road, Canonsburg, PA 15317 | MeranteBrothersMarket.com
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Winter’s Bount y
Winter doesn’t have to put a damper on your search for fresh, local produce! The Penn’s Corner Farm Alliance Online Farm Stand stays open year-round to provide Western Pennsylvania with farmers market-quality, seasonal products, even through the winter. Here’s how it works: browse the online store to pre-order your desired edibles (be it kale, apples, fresh herbs, grass-fed beef, cheese, or even pet treats!) from a selection supplied by more than 30 Penn’s Corner family farms. Then, the following week, drop by one of the convenient pick-up locations in Squirrel Hill, Mt. Lebanon, Lawrenceville, North Side, or Larimer to grab your goods! And, if finding a gift for the foodie in your family has you stumped, look no further. Registration for the Spring Community Supported Agriculture Share begins in December — just in time for the holidays! Penn’s Corner Farm Alliance, 412.363.1971. pennscorner.com.
NEW TO THE STRIP DISTRICT
Olive Oil & Balsamic Vinegar Tasting Emporium Recieve a free $20 gift basket with a $60 purchase including a gift basket when you bring in this ad before December 15th!
Located in the Pittsburgh Public Market
412.586.4407 — theolivetap.com 12
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FINE WINE-ING It’s time to raise your glass! Pittsburgh wine enthusiasts dub the University Club’s Passport to Wine Tasting Series “the toast of the town!” Join fellow viticulture aficionados for the “Future of Wine” event on January 17 in the University Club Grand Ballroom, where a discussion will attempt to answer the question: “What will the world of wine look like 50 years from now?” Explore topics such as climate change, new regions and markets, China’s influence, and new marketing trends, all while tasting six unique wines and enjoying a dish prepared by the club’s talented chefs. Reserve your place now as these world-class wine tasting events sell out fast! The University Club, 123 University Place, Oakland. 412.648.8213. uc.pitt.edu. Photograph from Penn’s Corner Farm Alliance.
Cit y Love
Looking for gift ideas with local flair? City Dining Cards has introduced a line of citycentric gifts, from Pittsburgh-branded, reclaimed wood cutting boards, $80, and cheese boards, $40, to a set of yinzerific fridge magnets, $15, which allow us to express our Pittsburghese-loving sides. Of course, a package of City Dining Cards is also a delicious option to give any foodie friend or relative. The new, 2013-14 Edition includes 50 $10 discount cards to locally owned restaurants, including Root 174, Fukada, Round Corner Cantina, and many more. It’s a feel-good purchase, too, as five percent of all sales from the $20 decks will go toward the Greater Pittsburgh Community Food Bank. Find the cards at Whole Foods Market, Penguin Bookshop in Sewickley, Wildcard in Lawrenceville, and online (where the specialty gifts are also for sale) at
Join
Bella Sera
this holiday season.
Prepared Thanksgiving & Christmas Catering Company Holiday Lunches & Parties
New Year’s Eve Dinner
To make your holidays memorable, call Bella Sera at (724) 745-5575
414 Morganza Rd Canonsburg, PA 15317 BELLASERAPGH.COM
Let’s Do Lunch
There’s a lot to love at Legume. Not only has the restaurant recently undergone a total redesign, but also, lunch is now served Monday through Friday, 11:30 a.m.-2 p.m. Diners will be pleased by added seating and the fresh aesthetic touches, including tables made by Jason Boone of Urban Tree, metal work by Colin Carrier of London Pattern, and new banquets and shelving (to display the restaurant’s penchant for pickling) designed by local furniture makers at Day Shift Furniture. The daytime menu is also worth celebrating, with its seasonally driven offerings centered on local meats and poultry. The focus goes beyond food, though. Owner Trevett Hooper’s goals for the new elements are also aimed at community building. “A bistro is about more than just the food; it’s a living story about the people who eat and work there, too. Lunch creates the opportunity for more people to be a part of this story, and we are very excited about this new chapter.” Legume, 214 N. Craig St., Oakland.
Photographs from City Dining Cards, Ashley Rose.
Penn's Corner Farm Alliance is your connection to healthy, farm fresh foods grown in southwestern PA. Our 30+ family farms supply you with the best local foods through our Community Supported Agriculture (CSA), online Farm Stand, and wholesale to area restaurants.
Gift certificates for our CSA shares or online Farm Stand sha make wonderful, healthy holiday gifts.
PENN’S CORNER FARM ALLIANCE www.pennscorner.com
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Edible Events From special chef presentations to local, food-filled block parties, this event roundup is truly tasty! By Andrea Bosco Michael Donatucci, Adrienne Zangrille
Rachel Zubrow, Emily
Fresh from the Farm Juices Grand Opening
Limey Green, Restless Red, and The Works are just three of the many juice drinks Fresh from the Farm Juices offers at its new storefront in South Side. Owner Ankit Goyal (above) hosted its grand opening for a hearty crowd of 100 guests, who enjoyed the raw, organic, cold-pressed juices, and salads, such as Tamari Soba Noodles; Cauliflower and Pea; and Asparagus and Mixed Tomato. Goyal, who sources much of his produce from local farms, cranks out 100-200 gallons of juice a day for his customers! The store sells a few staples year-round, but introduces others on a seasonal basis. Just to give you a taste, one bottle of
Treading Art’s East Liberty Round-Up
Barbecue by Kevin Sousa of Union Pig & Chicken (at left) and olive oil tastings by Heather Cramer of Olive & Marlowe were two piquant activities during Treading Art’s East Liberty Round-Up. The Discover Pittsburgh series kicked off with a Pop-Up Lounge, featuring artisan furniture, art installations, and Spodee cocktails at Wood Street Galleries. The roundup, a block party of sorts, followed, which also featured Wigle Whiskey cocktails; live music by Brewer’s Row; cocktails and crostini at The Livermore; samples at Impressionz; a s’more station, and seasonal hot chocolate and coffee at Creamy Creations; and complimentary happy hour and live graffiti at Townhouse — just to name a few. The free program closed out the weekend with an Open Artists Studios Brunch at Radiant Hall in Lawrenceville, where guests mingled with artists for light fare, sangria, and acoustic music by Morgan Erina of Broken Fences.
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Photographs by Kassie Jackson, from Michael Novara.
No Menu Monday for 10,000 Tables
During a recent presentation of No Menu Monday at Bar Marco, three local chefs gathered to create family dinner-inspired dishes to benefit Phipps Conservatory and Botanical Garden’s 10,000 Tables. The inspiring pledge challenges families to cook at least one meal from scratch per week and enjoy it together. Menu highlights included Chef Curtis Gamble of Spoon’s braised short rib with celery root purée, crispy semolina gnocchi, and roasted root vegetables; Chef Chris Bonfili of Avenue B’s gorgonzola arancini with piquillo pepper and apple slaw; and April Simpson of Vanilla Pastry Studio’s fall dessert sampler (below), featuring a carrot kabocha squash cupcake with mascarpone icing, a pumpkin whoopie pie, maple bourbon pot de creme with a quinoa graham cracker, and an apple acorn squash compote.
Restaurant ECHO’s pork shoulder and roasted pork belly with wilted Swiss chard, root vegetables, and rosemary-juniper reduction.
A Low Country Boil with E2, Bayardstown Social, and the Urbanist Guide
As an end-of-season celebration, guests convened for A Low Country Boil at Bayardstown Social Club. Hosted by Kate Romane of E2 and Urbanist PGH, the rustic outdoor, BYOB dinner party was laced with a nostalgic theme. The menu included a shrimp boil with sausage, corn, potatoes, and Old Bay; green salad with farm herb vinaigrette; sliced heirloom tomatoes with sea salt; green beans with bacon; house-made hot sauce, chili oil, and pickles; and white bread. A members-only social club in the Strip District, Bayardstown offers a shared backyard space to gather, eat, and drink for simply $10 a month.
Nickelodeon Actor and Cookbook Author Visits Phipps
Reed Alexander of “iCarly” and the “KewlBites Cookbook” stopped by Phipps Conservatory and Botanical Gardens for “Kids Can Cook,” held in concert by Let’s Move Pittsburgh and Giant Eagle. The program for area school children, including students from Propel Braddock Hills Elementary, Waldorf School of Pittsburgh, Connections Academy, and Colfax Elementary School, focused on eating well and living active, and featured a cooking demonstration by Alexander. Following the presentation, students had the opportunity to prepare and taste nutritious foods, and engage in educational activities in groups.
A Taste of Grow Pittsburgh
Leigh Halverson, Grow Pittsburgh Executive Director Julie Butcher Pezzino, and Melanie Brown were among 300 attendees for the fourth annual A Taste of Grow Pittsburgh. Guests sampled an assortment of tastings from Grow Pittsburgh’s restaurant partners, such as Casbah, Cure, Engine House 25, Habitat, La Prima Espresso, Legume, and Root 174, to name a few. Organic bites, and local beer and wine made for a tasty topic of conversation, and music by the Indie folk rock band The Armadillos entertained. “Every year, our chef partners outdo themselves,” says Grow Pittsburgh Director of Operations Kate Hickey. “They bring creative and delicious tastings that highlight their appreciation of local and fresh vegetables. We can’t thank them enough!” Photographs by Cayla Zahoran, from Quelcy Kogel, Phipps Conservatory and Botanical Gardens, by Bridgett Kay Photography, LLC.
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DINE IN • TAKE OUT • DELIVERY www.BeezBistroAndPub.com
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sushifuku.com
Edible Holiday 3_Splash 11/7/13 10:48 PM Page 1
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1237 Freedom Rd. 4807 William Penn Hwy.
724.772.1060
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FOXLEY FARM
LLC.
An elegant escape to the country Year Round Farm-to-Table Indoor & Outdoor
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The Perfect Winter Destination
Less than an hour to ski slopes and minutes away from shopping and dining in beautiful Ligonier Stay o the c vernigh t in ozy C ha Cotta ge, o uffer’s Sprin r quain t g Ho use!
Started in 2005, Fede Pasta has been producing fresh pasta for many restaurants throughout the country. Come see how the pasta is made in our retail location or stop by our new restaurant to dine. Banco Business Park 1061 Main Street North Huntingdon, PA 15642
cenacolorestaurant.com 724-515-5983
118 Foxley Lane Ligonier, PA 15658 • 724-238-3916 e d i b l e a l l e g h e n y. c o m
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Garbanzo Beans
Mint
Beets
CilantroÂ
Spinach
Editor’s Kitchen
Tomatoes
Local Honey
Ingredients Rice
Put your signature spin on this chopped salad
By Christine Tumpson
Apple
The Super Bowl
Red Onion
Pine Nuts
Dried Cranberries
Roasted Sunflower Seeds
Avocado
Pear
Plum
Leeks
“Life is short, eat good food” became our family motto several months ago. Since then, we’ve been making an effort to eat mindfully — and healthily. This recipe came about after much staring at the CSA (community-supported agriculture) box from Penn’s Corner Farm Alliance. This salad is nearly vegan and nearly raw, except for the Parmesan cheese and the cooked rice. It’s quick to make as soon as you set up the knife and cutting board. You
Red Leaf Lettuce
Croissant
Grated Parmesan Cheese
Black Beans
Penn’s Corner Farm Alliance, 6400 Hamilton Ave., Larimer. 412.363.1971. pennscorner.com. East End Food Co-op, 7516 Meade St., Point Breeze. 412.242.3598. eastendfood.coop. Whole Foods Market, 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Old Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com. Giant Eagle Market District, marketdistrict.com. Bedner’s Farm Market, 1520 Bower Hill Road, Bridgeville. 412.221.5525.
Ingredient Sources
Chop everything into bite-sized pieces and mix in a bowl. Drizzle honey over it all. Splash with balsamic vinegar and drizzle with olive oil. Serve in bowls.
Directions
Shredded Parmesan Cheese
can substitute anything and add or eliminate things, too, depending on what’s in season. We think it’s a great dish to bring along for holiday parties since a little goes a long way. Just be sure to mix it up fresh each time you serve it, since the flavors tend to meld together quickly and you don’t want to miss that surprising pop of flavor you get with each bite. Best news of all? After eating it, my father said it made him feel good all day. What’s better than that?
Radishes
Carrots
Cucumbers
Watermelon
Strawberries
Sesame Seeds
Online Dish
Roads to Discovery By Lauren Wells
From restaurant reviews to healthy menus, these bloggers keep our online plates full
Sparkling Cranberry Brie Bites
HUNGRY FOR TIME
Samantha Sloan provides families with more than just thoughtful, home-cooked meals. She gives them time — a treasured resource that’s often difficult to come by. Applying her passion for cooking and healthy living, Sloan conceived the personal chef service Hungry for Time, designed for individuals and families in the Pittsburgh area who are looking to save time and money without sacrificing nutrition or dietary needs. As the owner and executive chef, Sloan spends her days cooking palate-specific meals for clients, catering meetings and special events, and, more recently, blogging. “We started the blog as a way to keep clients up-to-date on menus and happenings,” explains Sloan, “however, it’s becoming much more than that.” While still in its infancy, the Hungry for Time blog currently holds a growing collection of wellness tidbits, such as how to avoid weight gain during the holidays, as well as helpful kitchen hacks, and even step-bystep, instructional cooking videos. A how-to on lobster spaghetti? Yes, please! Eventually, Sloan intends the blog to be a communal space for readers to ask questions, review recipes, and share kitchen successes. “That’s what the blog is all about,” she says. “[I want to] give foodies a chance to experiment and interact.” And experiment we will, starting with Sparkling Cranberry Brie Bites, one of Hungry for Time’s most popular hors d’oeuvres recipes. hungryfortime.com Edible Extra! Get the recipes for Sloan’s Sparkling Cranberry Brie Bites and Crusted Standing Rib Roast at edibleallegheny.com/recipes.
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Photograph from Samantha Sloan.
Tacos de Cochinta Pibil at Round Corner Cantina
Sausage and Heirloom Tomato Hash for brunch at E2
D&T IN THE BURGH
It’s no secret that the city’s dining scene is in the midst of an incredible expansion. With new, independently owned eateries popping up on the regular, it can be challenging to keep track of where you’ve dined, what you liked or disliked, and whether you’d return again. Enter husband-wife team DeAnna and Tony Richey, dining enthusiasts and authors of D&T in the Burgh. With so much to eat and drink around town, the couple began blogging as a way to catalog the different restaurants they’ve experienced. “We’ve loved watching the dining scene grow [in Pittsburgh],” Tony notes. “People are really beginning to care about where their food comes from and who cooks it.” Always on the lookout for new spots to grab a bite, Tony and DeAnna have visited Pittsburgh’s many neighborhoods, documenting meals at Lawrenceville’s Tender Bar + Kitchen, East Liberty’s Spoon, and Highland Park’s E2, among others. The couple’s reviews are detailed and honest, accompanied by photos to give readers a glimpse of each restaurant’s menu and atmosphere. What distinguishes D&T in the Burgh from other review-centric blogs, though, is the uplifting attitude Tony and DeAnna convey through their posts. “We try to keep the blog positive,” says Tony. “We may have small critiques, but we’d never bash a place because of them.” Down the road, this blogging couple would love to see more dining developments in the Warrendale, Hampton, and Ross Township areas, noting that they don’t mind traveling across town for great grub. Tony and DeAnna explain: “The more we [blog about Pittsburgh], the more we enjoy it. We love this city.” dtintheburgh.com
UPMC MY HE ALTH MAT TERS
Wouldn’t it be convenient if the key to better health was just a click away? Well, now it is! UPMC Health Plan’s MyHealth Matters is a blog dedicated to sharing timely information on popular health topics, including medicine, nutrition, fitness, and weight loss. At the helm are five wellness experts, ranging from registered dietitians to exercise physiologists to an orthopedic surgeon, who regularly provide readers with insight and inspiration. Whether you’re in need of healthy recipes (the blog’s “Lighten Up” recipes include Black Bean Soup, Zucchini Brownies, and White Bean Hummus — yum!), a new workout, the latest in disease prevention methods, or all of the above, leave it to MyHealth Matters to fill you in. Each post is packed with just the right amount of educational messages and research study takeaways, without overwhelming the reader — a feat worthy of recognition. To coincide with winter’s arrival, the blog’s contributors plan to write about staying healthy during cold and flu season, beating holiday stress, exercising indoors, and much more, along with a brand new roundup of recipes. “A blog for better health” is the description that headlines MyHealth Matters, and with one visit, you’ll understand why. After all, what could be better than having the wisdom of health professionals at your fingertips? upmcmyhealthmatters.com
Follow Foodies On Twitter? Follow us @edibleAllegheny, and then, spice up your feed with these accounts!
diColibri Bakery @dicolibribakery
Located inside the Strip District’s Marty’s Market, this bakery boutique wants to share tradition with you — in the form of tasty treats and breads.
Photographs from Tony Richey, UPMC Health Plan.
Pittsburgh Beer Calendar @PghBeerCalendar
Fresh From the Farm juices @FreshFarmJuices
If there’s beer, these folks will find it. Add to your Twitter feed for info on local beer dinners, tasting events, brewery tours, and more.
New to South Side, Fresh From the Farm knows a thing or two about crafting organic juices. Follow for new flavor updates and juicing advice.
Regent Square @RegentSquarePGH
Love this charming neighborhood as much as we do? These tweets will keep you up-to-date on the Square’s many happenings.
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Local Leaders
Delightful Duet By Rachel Jones | Photographs by Cayla Zahoran
Combining the worlds of ballet and nutrition bars in perfect harmony
A
s professional dancers at the Pittsburgh Ballet Theatre for 13 and nine seasons, respectively, Julia Erickson and Aaron Ingley know the physical and nutritional demands of being a full-time athlete. One of Erickson’s most difficult roles was “Odette/Odile” in Swan Lake, which she portrayed at PBT in 2010. During a rehearsal break for that show, she snacked on a bag of homemade trail mix, then managed to spill crumbs all over her tutu and the rehearsal studio floor. “That was my ‘aha moment,’” says Erickson, co-founder and president of Barre. “I needed some kind of bar that would provide quick and sustained energy. Something that would fuel me through rehearsals but not weigh me down or make me too full.”
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1124 South Braddock Ave. Suite B www.pghhealthandhealing.com 412.242.4220
She whipped up a nutritious and delicious concoction that night, and tested it during the next day’s rehearsal. Impressed with the amount of energy the bar gave, she shared her snack with her fellow dancers and Ingley, who was studying at the University of Pittsburgh at the time. “We’re very familiar with dance merchandise,” says Ingley, co-founder and CEO of Barre. “It seemed strange to us, as foodies and athletes, that there wasn’t anything nutritionally specific for dancers. There was definitely a need in the market.” Hitting that market, the pair was sure to keep two things in mind: using real, whole ingredients and giving back to the dance world.
Real Food, Real Athletes
While not a professionally trained chef, Erickson was that kid who asked for Bon Appétit magazine subscriptions for her birthday. Because of her passion for food and her need to stay in shape, Erickson embraced the whole foods movement. “I was buying bars all the time because it was convenient, but I stopped because I wasn’t getting satiation from them, nor did I feel like they were healthy,” she says. “I said, ‘If I’m making something healthy, it has to contain healthy ingredients in their pure, unadulterated form. I’m only using ingredients I can pronounce.’” The pair also relays with Leslie J. Bonci, MPH, RD, the director of the Sports Nutrition Program at the UPMC Center for Sports Medicine and Department of Orthopedic Surgery, and PBT’s nutrition consultant. She’s given her seal of approval for Barre and serves as a great resource when Erickson is creating new recipes. The three flavors as of now are: Pirouette Cinnamon Pecan, a spiced bar compared to the likes of coffee cake; Ballerina Spirulina, a green bar
with surprisingly sweet coconut; and Black Swan Chocolate Berry, a decadent blend of cocoa and cranberries. High in Omega-3s and free of refined sugar, their colleagues have studio-tested Barre and confirmed all three flavors are good for pre-, post-, and during workouts. Ingley also recommends pairing the Black Swan with an afternoon cup of coffee or getting creative with Barre. (Press Pirouette Cinnamon Pecan into a pie crust, or mix bits into yogurt!)
Massage Therapy - Reflexology Energy Medicine - Yoga Fertility & Prenatal Massage Organic Spa Treatments
Dedicated Dancers
Produced at a co-packing plant in Youngstown, Ohio, Barre is sold at 25 Whole Foods Market stores in the Mid-Atlantic region, 30 Giant Eagles and Market Districts in Pittsburgh and Eastern Ohio, East End Food Co-op, Marty’s Market, and other independent national food stores. Barre is also available at Amazon.com, RealFoodBarre.com, and local barre fitness and dance studios, including PBT. To give back to the dance community, proceeds from Barre are donated to local and national art education and outreach programs. “Dance is our passion,” says Erickson. “And it definitely — in a weird path — helped create Barre, so we want to share dance with the world.” Barre’s “cross-pollination” includes introducing dancers to the product and using the company’s social media to promote upcoming performances. Erickson says it’s fun to see her two passions — food and dance — performing so perfectly together. “We’re just along for the ride,” she says. “Enjoying all the twists and turns of this happy treat.” Barre, P.O. Box 71223, Strip District. 1.855.50 (barre). realfoodbarre.com.
Follow Barre on Twitter @realfoodbarre!
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3 Ingredient fix
Bring the Heat By Rachel Jones Photographs by Cayla Zahoran
Skip the scarf and pass on the fireplace. This holiday season, we’re keeping warm in the kitchen. Local chefs are setting plates ablaze, with fiery Sriracha, snappy ginger, and salty soy. These Asian-inspired flavors can spice up any dish, from the crispy to the crunchy. And, despite their umami-rich qualities and supercharged flavor, these dishes are easy to make. We think that’s pretty hot. 24
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Tuna Poki Chopped Salad By Mike Lin, Sushi Chef at Sushi Fuku Yield: 2 servings Ingredients: 1 ⁄2 head romaine lettuce, chopped 1 1⁄4 pounds sushi-grade ahi tuna 1 ⁄3 cup soy sauce 1 ⁄3 cup Honteri Mirin sweet cooking seasoning 1 ⁄3 cup lemon juice
1 tablespoon rice vinegar 1 teaspoon Sriracha Sushi ginger (gari) Carrots, shredded Cucumber, julienned Avocado, sliced Directions: 1. Cube the tuna into 1⁄2 -inch pieces, and toss with lettuce.
2. To make a spicy ponzu dressing, mix the soy sauce, Honteri Mirin sweet cooking season, lemon juice, rice vinegar, and Sriracha. 3. Top with dressing and sushi ginger. Chef’s note: “For extra crunch and color, add in raw vegetables, like carrots, cucumbers, and avocado!” Sushi Fuku, 120 Oakland Ave., Oakland. 412.687.3858. sushifuku.com.
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Salted Cod Croquettes with Sriracha Aioli, XO Sauce, and Crispy Ginger By Roger Li, Executive Chef at Tamari Yield: 18 pieces Ingredients: 2 pounds russet potatoes 1 pound salted cod Milk ¼ cup cilantro, chopped 2 whole eggs 1 tablespoon salt 1 teaspoon black pepper 1 tablespoon paprika 4 tablespoons sour cream Flour Eggs Panko breadcrumbs Vegetable oil 1 cup Japanese light mayo 1 ⁄4 cup Sriracha 1 cup Korean chili paste 4 cloves garlic, peeled 1 ⁄4 cup Tamari soy 2 ounces dried scallops 2 ounces ginger
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Directions: 1. Boil the washed potatoes until fork tender. Mash and set aside. 2. Cook the salted cod in milk over medium heat until it falls apart. For the croquettes, mix cooked cod with potatoes, cilantro, eggs, salt, black pepper, paprika, and sour cream. 3. Roll the ingredients into round, egg-sized balls. Crust them by dredging in flour, dipping in lightly whisked egg, and coating with panko breadcrumbs. Fry in vegetable oil at 350oF for 6-8 minutes. Set aside on paper towels. 4. To make the Sriracha aioli, mix Japanese light mayo and Sriracha. 5. To make the XO sauce, blend Korean chili paste, garlic, Tamari soy, and dried scallops. 6. Julienne ginger, and fry at 350oF until crispy. 7. Serve the croquettes with the XO sauce and Sriracha aioli on the side, and the crispy ginger on top. Tamari, 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Dr., Warrendale. 724.933.3155. tamaripgh.com.
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Torched Skuna Bay Salmon By Brian Pekarcik, Executive Chef at Grit & Grace Yield: 4-6 servings Ingredients: 1 ⁄4 cup black bean paste 1 tablespoon Dijon mustard 2 tablespoons plus 1 tablespoon mirin 2 tablespoons fish sauce 1/2 tablespoon Sriracha 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 tablespoon green onion, minced 2 tablespoons Chinese vinegar 1 ⁄2 cup plus 2 tablespoons rice wine vinegar 1 1⁄2 cups blended oil 1 medium carrot, julienned 1 medium daikon, julienned
1 tablespoon soy sauce Salt and pepper 1 1⁄2 pounds Skuna Bay Salmon (or any Wild King Salmon), sliced P onzu sauce (use a prepared version or combine 4 parts soy sauce, 3 parts rice wine vinegar, 2 parts mirin, 1 part lime juice) 4 cups sticky sushi rice Directions: 1. To make the black bean vinaigrette, stir together black bean paste, Dijon mustard, 2 tablespoons mirin, fish sauce, Sriracha, ginger, garlic, green onion, Chinese vinegar, and 1⁄2 cup rice wine vinegar. Slowly add oil until emulsified. Set aside and refrigerate.
(Note: This makes 1 quart of dressing, which will keep in the refrigerator for a few weeks!) 2. To make the carrot and daikon salad, toss carrot, daikon, 2 tablespoons rice wine vinegar, 1 tablespoon mirin, and soy sauce together. Add salt and pepper to taste. Refrigerate at least two hours. 3. Lightly brush salmon with ponzu sauce. Bunch it into 2-ounce piles. Broil on high heat until surface is opaque. 4. Prepare the sticky sushi rice to chef’s preference. Form into balls or cakes. 5. Serve salmon on plate with rice cakes, and carrot and daikon salad. Drizzle black bean vinaigrette on top. Grit & Grace, 535 Liberty Ave., Downtown. 724.255.8970.
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Reach for the Jars Get the details on delicious DIY gifting By Lauren Wells | Photographs by Cayla Zahoran
If beverages symbolized memories, hot chocolate would be at the forefront of youth; the nostalgia of childhood brimming in each rich, frothy cup. Timeless, simple, and universally delicious, hot cocoa serves as a “comfort drink” of sorts — a reminder to unwind, to appreciate the little things, and to savor every last drop. As we embark on the snowfalls and holidays surrounding the winter months, avoiding stress and maintaining clarity of mind often become arduous tasks. Memory is powerful, though — and sometimes, just a sip of hot chocolate can warm the heart, awaken the mind, and restore simplicity. Here, incorporating easy-to-make recipes from three hot chocolate connoisseurs, we’ve paved the path for you to spread some Mason jar magic this season. Comprised of equal parts decorative ribbon and thoughtfulness, these do-it-yourself gifts offer a tasty, homemade treat and an invitation to relax, bundled up into personalized packages for your favorite recipients. After all, the finished products are as sweet as...well, chocolate.
Fabric and ribbon provided by LOOM Exquisite Textiles. Roth and Thompkins Wool Plaid, $22/yard.
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Ready, Set, Get Crafty
It’s time to jazz up those Mason jars, and who better to consult for decorating advice than the experts at LOOM Exquisite Textiles? The Strip District shop is known for its bountiful fabrics, pretty ribbons, and various crafting supplies, ensuring you won’t leave empty-handed. Designer and Visual Merchandiser John Gurman believes the more you can personalize a gift, the better. “Personally, I love tying a beautiful wired or doubledfaced satin ribbon around Champagne bottles as host or hostess gifts,” he shares.
Mix it Up! Your jars have been customized to perfection. Now, all that’s missing are a few spoonfuls of sweetness. Start with Cafe Raymond’s classic hot chocolate mix recipe, which incorporates vanilla bean to “give the cocoa a little something extra,” according to owner and chef Raymond Mikesell. Not feeling hot chocolate? Chai tea is an excellent alternative — and Prestogeorge Coffee & Tea happens to whip up a delicious chai mix. Get the recipe online at edibleallegheny.com/recipes. Next on the list: marshmallows. Gooey, light, and flavorful, homemade marshmallows will be a welcomed surprise in your Mason jar gifts — and are actually quite simple to make. Enjoy them over hot cocoa, or by themselves!
Meghann Walsh, pastry chef at Cioppino Restaurant & Cigar Bar, suggests dipping marshmallows in chocolate for a special treat. “You can never go wrong with chocolate,” she says. Of course, the ideal finishing touch to any dessert is — you guessed it — whipped cream. To integrate the fluffy goodness into these gifts, we recommend attaching a decorative tag, complete with recipe instructions, to the jar. Turner Dairy Farms Marketing Director Nicholas Yon shares his recipe here, noting: “Making whipped cream at home is a great way to get children involved in the kitchen.” e d i b l e a l l e g h e n y. c o m
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Fabric provided by LOOM Exquisite Textiles. Clarence House Seeded Linen, $29/yard.
Recipes Classic Hot Chocolate Mix By Raymond Mikesell, Owner and Chef, Cafe Raymond Ingredients: 3 ½ cups sugar 1 vanilla bean (optional, but strongly suggested) 2 ¼ cups dark cocoa powder, such as E. Guittard Cocoa Rouge 1 tablespoon kosher salt Mason jars Directions: 1. One day prior, place vanilla bean in bowl of sugar. Let sit overnight. 2. Remove bean from sugar. Combine sugar with remaining ingredients. Voilà! 3. When serving, use 2-4 tablespoons of mix, depending on your taste, for every 1 cup of warm milk.
At-Home Whipped Cream
By Nicholas Yon, Turner Dairy Farms Yield: Approximately 2 cups
Ingredients: 1 cup Turner’s fresh heavy whipping cream, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract Chef’s note: “For extra flavor, try
adding a sprinkle of orange zest, freshly grated nutmeg, or chopped mint.” Directions: 1. I n a large bowl, use an electric hand mixer or whisk to whip cream until stiff peaks begin to form. 2. Beat in vanilla and sugar until peaks form, making sure not to over-beat.
Chef’s note: “I’ve found that whole milk tends to work better, but any kind will do.”
Homemade Marshmallows By Meghann Walsh, Pastry Chef, Cioppino Restaurant & Cigar Bar Yield: 13x9-inch baking dish Ingredients: 4 sheets gelatin (or 1 tablespoon granulated gelatin) ½ cup cold water, divided ¾ cup granulated sugar ½ cup corn syrup Pinch of salt 1 tablespoon vanilla extract, or any preferred flavor Enough powdered sugar to dust pan and marshmallows Directions: 1. P lace gelatin sheets in ¼ cup cold water. Bloom until softened. 2. Combine sugar, corn syrup, salt, and ¼ cup water in saucepan. Place over low heat, stirring until sugar dissolves. 3. Raise heat and cook to 244°F,
checking temperature with a candy thermometer. 4. Place cooked syrup in a standing mixer (KitchenAid works best) with a whisk attachment. Add gelatin. Whisk on low speed until gelatin melts. 5. Whisk mixture on high until thick, adding flavoring throughout. Editor’s note: In addition to vanilla,
almond and peppermint extracts are also delicious.
6. D ust pan or baking dish with powdered sugar. Pour marshmallows into pan. 7. Lightly dust the top of the marshmallows with powdered sugar. Allow to sit at room temperature overnight. 8. Loosen the sides of the pan, and turn upside down on a cutting board. Cut with knife dipped in hot water.
Cafe Raymond, 2103 Penn Ave., Strip District. 412.281.4670. caferaymond.com. Cioppino Restaurant & Cigar Bar, 2350 Railroad St., Strip District. 412.281.6593. cioppinogroup.com. LOOM Exquisite Textiles, 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com. Prestogeorge Coffee & Tea, 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com. Turner Dairy Farms, 1049 Jefferson Road, Penn Hills. 412.372.2211. turnerdairy.net.
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By Andrea Bosco Photographs by Cayla Zahoran Styling by Nicole Barley, Andrea Bosco, Jason Solak, and Cayla Zahoran
Arising beyond the bread basket with a taste of lavish loaves by local, artisan bakers Dough Re Mi 1. Mt. Athos Fire Bread, Mediterra Bakehouse. The bakery’s flagship bread, Mt. Athos weighs nearly five pounds and is made with an organic, germ-restored wheat flour prepared by a seventh-generation miller in North Carolina.
2. Tuscan Bread, Allegro Hearth Bakery. 3. Epi, Breadworks. Developed 22 years ago, Breadworks’ Epi is created naturally without baker’s yeast and is hand-cut with scissors. 4. Rustic Italian Loaf, Mediterra Bakehouse. 5. Rye Bread, Eleven. 6. Allegro Levain, Allegro Hearth Bakery. 7. Onionsticks, Breadworks. 8. Saltsticks, Breadworks. Over 80 years old, this original Pittsburgh staple was first created by Barsotti Brothers Bakery, a few of the partners’ family business. 9. 8-Grain 3-Seed Bread, Mediterra Bakehouse. Nicole Ambeliotis, office manager of Mediterra, suggests giving it a generous frost of almond or peanut butter for a scrumptious serving.
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ombine. Refrigerate. Mix. Cover. Let rise. Knead. Press. Let rise. Bake. Slice! There are few things as delicious as that first piece of freshly baked bread. Smeared with rich, creamy butter, its golden crust complements its soft, fragile center. One of my fondest memories, and a continued tradition, in the kitchen with my mom is our annual egg bread baking on Good Friday. The braided beauties are hardly cooled when we carve into one of the 24 loaves — peppered with anise seed — to then top with Kerrygold butter and take the inaugural bite. Like our family’s 100-year-old recipe, the practice of bread baking has a dense history in Pittsburgh. Bakeries like Allegro Hearth Bakery, Breadworks, Eleven, La Gourmandine Bakery, Mediterra Bakehouse, and Sunny Bridge Natural Foods have built upon a foundation, producing staple viands with few hours of rest. From brioche to baguette, we explore their flouring uses. Allegro Hearth Bakery, 2034 Murray Ave., Squirrel Hill. 412.422.5623. allegrohearth.com. Breadworks, 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com. Eleven, 1150 Smallman St., Strip District. 412.201.5656. elevenck.com. House15143, 439 Beaver St., Sewickley. 412.259.8953. house15143.com. La Gourmandine Bakery, 4605 Butler St., Lawrenceville. 412.682.2210. lagourmandinebakery.com. Mediterra Bakehouse, 801 Parkway View Drive, Robinson. 412.490.9130. mediterrabakehouse.com. Merante Brothers Market, 604 W. McMurray Road, Canonsburg. 724.743.5900. merantebrothersmarket.com. Sunny Bridge Natural Foods, 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com. Whole Foods Market, 5880 Centre Ave., Shadyside. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
The Knead to Feed A staple loaf at Mediterra Bakehouse, the farm bread (1) is a wheat-white mix, made with a sourdough starter. Donning a beautiful wheat design, this bread is befitting for hearty sandwiches and delectable, melt-in-your-mouth paninis. In fact, it’s used in many area restaurants and delis for said purpose. Rustic and relic, the farm bread is just one of the bakery’s yields baked on a stone hearth in steam-injected
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Allegro Hearth Bakery’s Kalamata olive bread (2) is fermented for nearly 30 hours. A loaf that speaks for itself, this crusty, European bread is made with unbleached and unbromated flour, and fresh Kalamata olives. “We like to make breads where the yeast is barely discernible,” says owner Omar Abuhejleh. “We inherited our starter from a Philadelphia bakery almost 20 years ago, and it’s probably well over 50 years old.”
The rosemary focaccia bread at Eleven (3) is made with plenty of olive oil, according to baker Glenn Hoover. A table bread, the lightly sea-salted goodness makes for excellent salad croutons, once day-old. Eaten fresh, the solid bread is
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5” Mason Jar with Brass Lid, $15, House15143. Pennsylvania Sycamore Cutting Board, $138, House15143.
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Table’s Bready La Gourmandine Bakery’s cereal bread (1) is a luxurious loaf, fitting for a dinner tablescape, and the morning after. It’s made with sesame, flax, and sunflower seeds, giving it a grainy texture and substantial flavor. Pair this pain with your salad before the main course, recommends owner Fabien Moreau.
Through lengthy fermentation and minimal amounts of commercial yeast, flavors are emphasized in Allegro Hearth’s bread, says Abuhejleh. “These loaves achieve fermentation through wild yeasts in our sourdough starter,” he says. Allegro’s honey sesame (2), superior for sandwiches, is made with buttermilk, and has a rich, nutty, and mildly sweet honey flavor. Currently, Café at the Frick uses this loaf for its vegetable panini with mozzarella and mushrooms.
Breadworks’ brioche buns (3) could easily be eaten alone, sans condiments and meats, though those are delicious options. Rich in egg and butter content, the bread is golden, flaky, and fine. Suitable for a delectable pastry or juicy cheeseburger, this bread pulls double duty with its versatility. Partner Fred Hartman says he prefers them for constructing the perfect “holiday leftovers” sandwich.
Used as dinner rolls, Breadworks’ sesame horns (4) complement salads and starter dishes at the fine restaurants, country clubs, and hotels it has served for 34 years, such as LeMont and Duquesne Club. They can be served with knots, twists, soursticks, and whole wheat and potato rolls for an assorted medley.
A classic bread, La Gourmandine Bakery’s baguette sur poolish (5) can be produced in five to six hours, which does not include overnight fermentation of the poolish, a fermentation starter prevalent in French baking. This bread may take a pinch more patience than quick bread, but it’s worth the wait. Moreau says it’s scrumptious with an array of cheeses. We also recommend Dean Jacob’s Sicilian Blend Bread Dipping Seasoning (shown above), available at Merante Brothers Market, for delicious dunking.
Pecan Cranberry bread — enough said, right? Thick and hearty, Mediterra’s sweet and savory breakfast or dessert bread has no added salts or sugars. It makes for divine French toast, and packs a quarter pound of pecans and a quarter pound of cranberries in each loaf!
Highly demanded at Sunny Bridge Natural Foods, the gluten-free cinnamon swirl bread has angelic crumb and texture. Its taste rivals similar gluten breads and is complemented with jams, jellies, butter, and as French toast. Made with brown rice flour, potato starch, and tapioca flour, Sunny Bridge chops it up for tasty bread pudding in seasonal varieties, such as pumpkin, shown at left.
Marble Cheese Board, $42, House15143. Silver Cheese Servers, $34, House15143. Pumpkin Bread Pudding, $2.99, Sunny Bridge Natural Foods. 365 Almond Butter, $6.99, Whole Foods Market East Liberty. 365 Salted Butter Grade AA, $2.79, Whole Foods Market East Liberty. 365 Organic Strawberry Conserve, $3.99, Whole Foods Market East Liberty. Bedillion Honey Farm Creamed Honey, $7.49, Merante Brothers Market. Le Conserve Della Nonna Amarena Cherry Jam, $6.49, Merante Brothers Market.
Sweet Breaducation
One of its most popular breads among its wholesale customers is the Challah at Allegro Hearth Bakery. Sweetened with eggs and oil, this traditional Jewish holiday bread is used in many recipes at East End eateries, including Square Café. Many say its bread-baking aromas reign supreme with its glorious scent. Allegro perfects its outer layer with coats of egg wash, creating a laquer-like crust.
Breadworks’ pumpernickel raisin rolls can be served plain, toasted, or among an assortment of small breads for a sweet treat. Hartman says, “It’s a complement to many hard-crusted breads and dinner rolls that we offer. Most of our 170 items are fermented for at least 12 hours. The pumpernickel raisin is a soft, moist, and sweet-in-taste change.”
Feature Edible Allegheny
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By Samantha Westervelt | Photographs by Cayla Zahoran
We try our hand at simple, homemade, non-dairy cheese alternatives
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he decision to become a vegan is one of the healthiest diet choices I’ve ever made. That being said, as a one-time lover of all things cheese, it hasn’t always been easy. In my quest to live a sustainable, healthy lifestyle (and to be kind to animals), the most difficult task has been finding a natural, soy-free alternative to cheese. Being that I’m somewhat addicted to Italian food, this discovery was imperative. Much to my delight, I have found the answer: the cashew! In their raw form, cashews can be blended to form several kinds of cheese and cream, both staples in several of my favorite Italian recipes. Both hard and soft cheeses can be made from cashews; my favorites are ricotta cheese made from soaked cashews, as well as cashew cream. I asked Hilary Zozula, executive chef at Eden, a Shadyside restaurant offering raw, vegan, and gluten-free, local food options, for her tips on cooking non-dairy alternatives. “In order to make the nut cheese the best consistency when making a hard cheese from cashews, grind up the nuts into a flour while dry,” she explains. Zozula also says that of all the nuts she has tried making cheese with, cashews are definitely superior. Because of their high-fat content, cashews are most able to emulate a cheeselike consistency. To make Vegan Ricotta Cheese, you’ll need the following ingredients: • 2 cups raw cashews • 1 clove of garlic, minced • 1/2 to 1 teaspoon of red wine vinegar
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First, soak the cashews in water and keep in the refrigerator overnight. Once the cashews have soaked for the appropriate amount of time (at least one hour; no longer than 24 hours), drain them, and place in a food processor or high-speed blender, along with the remaining ingredients. Process or purée until smooth — it will look like ricotta cheese! If you’re having trouble achieving the right consistency, add water, approximately one tablespoon at a time. The cheese should not be runny, rather, it should be thick and creamy. When making manicotti, this cashew ricotta tastes great in place of the dairy equivalent. Manicotti is very simple: you’ll need manicotti shells, the tomato sauce of your choice, and cashew ricotta. Once the manicotti shells have cooked, add the ricotta to the shells, and seal the shells over the cheese. Line a baking dish with enough sauce to cover the bottom, and place the filled manicotti shells into the dish. Cover with sauce and place in the oven at 350°F for 25-30 minutes. Veggies, such as spinach or kale, make a tasty addition to the stuffing. I was also extremely excited to try penne alla vodka sauce with a vegan dairy substitute — cashew cream. Similar to the cashew ricotta, the recipe starts with soaking approximately ½ cup of cashews in the refrigerator overnight. Drain and place the soaked cashews in a high-speed blender along with enough water to just cover the top. Purée for one to two minutes until creamy. I also suggest straining before using for a smoother, cream-like texture. You can use this cream in place of dairy cream in any recipe, and your taste buds will be none-the-wiser. Becoming vegan is a big step toward leading a more sustainable and healthy lifestyle. While it is a choice that is life-altering in many ways, it doesn’t necessarily mean having to sacrifice one’s enjoyment of food. Discovering that I have the ability to make my own dairy- and soy-free cheese alternative made the decision that much better. All of the ingredients listed above can be found at the East End Food Co-op, along with several pre-made vegan cheeses. I spoke with Fran Bertonaschi, perishable foods buyer at EEFC, who provided a run-down of the vegan cheeses the store has to offer. Before buying, it is important to “check labels closely!” he says. “Some of the cheeses are vegan, and some are not.” The soy-based cheese brands sold at the Co-op are Lisanatti,
Directions: Soak the nuts in water in the refrigerator overnight (1). Use a food processor to grind the nuts to a crumbly consistency (2-3). Season, and it’s ready to use in your recipe (4). To make cashew cream, add enough
Go Veggie, Vegan Gourmet, and the classic, Tofutti. If you’re like me and avoid soy-based products, cheese alternatives such as Daiya, Tree Line, and Teese are all soy-free. These cheeses come in a variety of styles, including shreds, spreads, slices, and chunks. There are also several cookbooks available that specialize in vegan cheese. A favorite of mine is “Artisan Vegan Cheese” by Miyoko Schinner. The important thing to remember is this: transitioning to a dairyfree diet is a process. Start small, substituting here and there. I promise — with recipes like these, you won’t have to sacrifice taste to live more sustainably. East End Food Co-op, 7516 Meade St., Point Breeze. 412.242.3598. eastendfood.coop. Eden, 735 Copeland St., Shadyside. 412.802.7070. edenpitt.com.
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CELEBRATE YOUR TASTE BUDS THIS HOLDAY
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Nothing bootleg about it. Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail. We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.
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Steeped
Knowledge in
By Sasha Henry, with reporting by Nicole Barley Photographs by Cayla Zahoran | Styling by Allie Wist
Cozy up with a cup of tea, a beverage steeped in history, health benefits, and of course, heaps of flavor
“Tea is drunk to forget the din of the world.” — T’ien Yiheng, Chinese philosopher
“Tea does our fancy aid/Repress those vapors which the head invade/And keeps that palace of the soul serene.” — Edmund Waller, English poet
Afternoon Tea is served Monday-Saturday, 2:30-4 p.m. at The Terrace Room at The Omni William Penn Hotel.
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f you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you.” Those words, written by British statesman William Ewart Gladstone in the 1800s, sum up the multifaceted healing and heartwarming qualities that a mug of tea can bring to the sipper. There have been countless quotes throughout the course of history that encapsulate those same sentiments — and understandably so. Tea is an ancient beverage that has been used for thousands of years to heal the body, mind, and soul, while bringing together diverse cultures around the world. Next to water, tea is the world’s most consumed beverage. And, whether it is a mug of black tea with milk or a steeped pot of oolong that you fancy, it all boils down to creating the perfect cup of comfort. All true varieties of tea come from the Camellia sinensis plant, which grows at high altitudes in subtropical climates. For superior quality tea, the top two leaves and bud are picked by hand and then processed accordingly, depending on the type of tea — black, green, oolong, white, or pu-erh. The steps that take place during the processes of oxidation and fermentation are what make the flavors of these teas so different and unique. Although herbal and rooibos teas possess many of the same qualities as the teas rooted from the Camellia sinensis plant, they are not considered true teas because they originate from a variety of other plants. According to The Tea Association of The USA, the estimated wholesale of the United States’ tea industry grew from $1.84 billion in 1990 to $8.20 billion in 2011. In 1904, New York merchant and tea importer Thomas Sullivan first introduced bagged tea (whether purposefully or by chance) when he began sending samples of his tea to customers in small silk bags. Some of these customers believed that the bags were supposed to be used in the same way as infusers, and soaked the entire bag of tea in a pot of hot water. In 1952, Thomas Lipton patented the four-sided Flo-Thru Tea Bag that’s so ubiquitous today. Of course, tea bags are convenient, but loose leaf varieties, available at tea shops around the region, including Prestogeorge Coffee & Tea, Dobrá Tea, Gryphon’s Tea, Té Café, and Healcrest Urban Farm, offer a more tactile and intimate experience for the drinker. The culture of tea drinking can range from the traditional Japanese tea ceremony and British high tea, to a quick cup at a local coffeehouse, and all of these customs reflect a strong appreciation for what tea has to offer to our society — comfort and calm, caffeine and community. The Eastern traditions of high tea are centered on bringing people together in a social setting, and Western traditions of tea ceremonies are centered on the practices of meditation and the knowledge of tea itself. Tea customs will always
vary among us, but are all centered on the ideas of enjoying the present moment, connecting with others, and absorbing the healthy effects within an assortment of strains. By combining our melting pot of cultures, the U.S. has created a tea tradition that is different than any other country in the world. Locally, one of the ways tea enthusiasts can gather is through Pittsburgh’s Tea Club, a meet-up group organized by Margaret Harris, owner of Margaret’s Fine Imports in Squirrel Hill. Tea’s medicinal benefits are wide-ranging, due to its varieties. It is a digestion aid, a metabolism booster, and an anti-cancer agent. It helps encourage circulation, can lower blood pressure and bad cholesterol, and reduce the risk of stroke. Tea is filled with antioxidants, phytochemicals, flavonoids, flavonols, and the amino acid theanine, which increases serotonin levels in the brain. Beyond its positive health qualities, steeped tea leaves make a valuable contribution to compost. Use a chilled, herbal tea bag to soothe sunburn, razor burn, or puffy eyes. Steeped tea, such as green, can serve as a calming rinse for acne-prone skin. And, when it comes to cooking, the possibilities are endless. The tannins in tea work wonders as a meat tenderizer in marinades. Dry the leaves, grind or chop them, and use just as you would herbs. Add to soup broths, or cold-infuse into alcohol, for example, vodka, says Gryphon Saladin, owner of Gryphon’s Tea, which is based in Lawrenceville and also has a booth at Pittsburgh Public Market. We’ve gathered a few delicious tea-based recipes from Gryphon’s Tea to try! See page 44. To maintain the multifold flavors and benefits of your tea, be sure to store the leaves or bags in a dark, cool, dry area. Just like coffee, tea has a shelf life, losing its flavor and becoming stale as it ages. “What you’re trying to prevent is the light interacting with the tea and creating oxidation. Different teas will keep a different length of time,” says Saladin. Green and white teas will keep six months to a year; black teas, two years; rooibos, two years plus. Pu-erh teas are the exception as they improve in quality as they age, he says, because of the active, probiotic cultures that live in the leaves. (Did you know? This deeply flavored, earthy tea was discovered in 1000 A.D.) The mystery of tea’s allure? Certainly it’s a combination of factors, including “the flavor, the antioxidants, and the balance of caffeine to the drink up! calming element,” says Saladin. January is Not just that, but tea takes time to drink, making National Hot us slow down and inviting us to share a cup and Tea Month! some conversation. We’ve got plenty more tea talk, right here — read on!
Tea for Two Peet’s Coffee & Tea is new to the Pittsburgh area, and the four locations have teamed up with Mediterra Bakehouse to offer locally baked goodies to go with its beverage offerings. And, as part of Peet’s local efforts, the shop donated $1 for every customer that visited on opening day to Phipps Conservatory and Botanical Gardens. Tea is what Eliot Jordan, Peet’s director of tea, specializes in, “cupping” tea all day to develop the company’s specialty blends. These combinations combine artistry and alchemy to create a consistent, complex taste in each sip, with varieties including English Breakfast, Mango Iced Tea, and the seasonal Holiday Breakfast Blend. A tip from Jordan: Always drink tea from a mug with a white interior. That way, you’re able to enjoy the visible component of tea drinking, as well as the taste. After all, one of the most important parts of brewing and drinking tea is the experience of it. He also recommends pre-warming the cup you’re about to sip from. It is an important step, says Jordan, as it helps to maintain the temperature of the water at which it is poured. Peet’s Coffee & Tea, locations in Oakland, South Side, Penn Hills, and Brentwood, peets.com.
Forest Tea Need another reason to drink tea? The Pennsylvania Parks & Forests Foundation (PPFF) has partnered with Design a Tea to introduce four, forest-inspired fair trade, organic teas, and 25 percent of sales go toward PPFF. Morning Laurel is a black tea with hints of caramel and vanilla; Firefly Magic is a green iced tea blend with notes of cherry, honey, and jasmine; Bearfoot Meadow combines black tea with elderberry; and Memories of Summer is a lapsang/oolong blend, reminiscent of campfire. Cheers! Pennsylvania Parks & Forests Foundations, paparksandforests.org.
Tea Time Different tea varieties require different steeping times and temperatures. An electric tea kettle can be a valuable investment, as it allows you to heat the water to the perfect temperature. Use one teaspoon of loose leaf tea to six ounces of filtered water. Follow these brewing suggestions from Eliot Jordan of Peet’s to achieve the optimum taste from
Black Tea: Bring water to a rolling boil, pour, steep for three to five minutes. Herbal Tea: Bring water to a rolling boil, steep for four to six minutes. Green Tea: Bring water to a boil, and allow to cool for two minutes before pouring (about 180°F). Steep for three to five minutes. White Tea: Bring water to a boil, and allow to cool for one minute before pouring (about 195°F). Steep for three to five minutes. Oolong Tea: Bring water to a boil, allow to cool for 30 seconds (about 200°F). Steep for four to five minutes. Pu-erh Tea: “Pu-erhs are accommodating to different brewing time and temperatures, depending on how you like it,” says Saladin. “Traditionally, the water is brought to near-boiling and the tea is steeped for a short period of time.” Rooibos TeA: Bring water to near-boiling, pour, steep for four to five
“The spirit of the tea beverage is one of peace, comfort, and refinement.” — Arthur Gray, author of “The Little Tea Book”
recipes
Green Tea Poached Chicken Salad By Diana Stoughton, Co-owner, Gryphon’s Tea Yield: 4-6 servings
Ingredients: 3 quarts water 6 tablespoons loose leaf green tea Chef’s note: “We prefer a Chinese tea, such as Dao Ren.” 2 pounds boneless, skinless chicken breasts, cut into tenderloins 1 tablespoon olive oil 1 teaspoon sesame oil 1 medium red onion, finely chopped 2 celery ribs with leaves, finely chopped ½ cup rice vinegar 2 ⁄3 cup mayonnaise 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh sage, chopped Salt and pepper, to taste
“There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.” — Bernard-Paul Heroux, Basque philosopher
Directions: 1. Simmer chicken in water over very low heat for 10 minutes until cooked through. Remove from heat, and immediately add the tea. Stir as it steeps for the next 2 minutes. Distribute tea evenly, and transfer everything to the refrigerator until thoroughly cooled. 2. Chop or shred the cooled chicken for salad. Strain the tea leaves and chop. Add 1 tablespoon to a medium bowl. Add chicken, olive oil, and sesame oil. Massage into chicken, and let rest while you make the dressing. 3. Combine onion, celery, rice vinegar, mayonnaise, tarragon, sage, salt, and pepper. Stir into chicken, and toss well.
Earl Grey Tea Truffles Pick up a few freshly made tea-infused truffles at Gryphon’s Tea, or try your hand at making your own! By Diana Stoughton, Co-owner, Gryphon’s Tea Yield: 1-1 ½ pounds truffles
Ingredients: 5 teaspoons loose leaf Earl Grey tea leaves 1 cup water 2 egg yolks 1 pound semi-sweet chocolate, chopped 12 tablespoons unsalted butter 1 teaspoon orange zest ½ teaspoon salt ½ cup cocoa powder Directions: 1. Bring water to a boil. Remove from heat, and add tea leaves. Steep for 4 minutes. Strain. Chef’s note: “You may brew yourself another cup with these leaves as loose leaf tea offers multiple steepings!” 2. Whisk egg yolks in a medium bowl. Add the tea liquor a few tablespoons at a time to temper the eggs slowly. Set aside. 3. Melt chocolate and butter in a double boiler. Remove from heat. Add orange zest. Stir in egg/tea mixture and salt. Cover and refrigerate for at least 2 hours and up to 4 days. 4. To finish the truffles, remove mixture from refrigerator, and allow to warm enough to handle easily. Scoop by the teaspoon and roll into balls, then roll in cocoa. Gryphon’s Tea, 4127 Butler St., Lawrenceville. 412.877.4223. gryphons-tea.myshopify.com.
Randita’s is dedicated to supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting. 210 W. Main Street, Saxonburg, PA 16056 (724) 822-8677 • RANDITAS.COM
VOTED BURGH’S BEST
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dining guide
Order this dish! Pan-seared diver scallops, heritage red pepper polenta, scorched peppers, and corn and sweet cream purée, created by Braddock’s Pittsburgh Brasserie Executive Chef Jason Shaffer.
Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable. –––––– Bridgeville ––––––
Bee’z Bistro & Pub
A family-owned restaurant that’s been in business for over 20 years, Bee’z Bistro & Pub started out as a small pizza shop and has grown into a full-service restaurant and bar. The “Chef’s Selection Menu” utilizes products sourced from the surrounding area, including a selection of local craft beers served in the Pub. 3249 Washington Pike, Bridgeville. 412.257.9877. beezbistroandpub.com.
Bella Sera
Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg.
Braddock’s Pittsburgh Brasserie
New to Braddock’s Pittsburgh Brasserie in the Renaissance Hotel is Executive Chef Jason Shaffer. His diverse experience has made him the master of many types of cuisine, from burgers to traditional French. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that will define his creations. 107 Sixth St.,
–––––– Cranberry Township ––––––
Restaurant ECHO
Rumfish Grille’s chef-driven menu is focused on serving fresh seafood, and locally sourced and organic items. The restaurant’s open kitchen concept, led by Chef Chet Garland, adds an entertaining element to the dining experience. 1155 Washington Pike, Bridgeville.
Restaurant ECHO’s fresh, seasonal menus are created by Executive Chef and Owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce, locally raised animals, and handcrafted breads, pasta, and sauces. Enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township.
–––––– Canonsburg ––––––
–––––– Downtown ––––––
Rumfish Grille
Bar Antonio
Where art meets industry In the heart of Pittsburgh, welcoming business
and theater drinks. crowds alike, Andys is the ideal spot to Bar Antonio is all about great food and premium unwind. Enjoy carefully selected snacks, wines, From the Formaggio Pate to the free-range, woodbeers and cocktails, perfectly paired by our chef and oven roasted wings to the Italian sausagesommelier. sliders,InChef Andys a rich setting of pop-art and industrial Domenica has prepared a mouth-watering tapas menu the impact of Andy TheWarhol feature bar of Fairmont Pittsburgh hotel is accents that celebrate andthe Andrew Carnegie, Andys is Pittsburgh’s more information, with an Italian twist! Specialty cocktails, like Wildberry one of premier the most For captivating spots in the city, with please call 412 773 8848 social destination—where art meets industry, and Bellini, and craft beers are the perfect accompaniments. exquisite interior510finishing, classic cocktails, and Market Street, Pittsburgh where you meet the city. The sleek Euro setting creates an upscale atmosphere an extensive wine list. Chef Jason Dalling pairs ideal for happy hour get-togethers. Located at the corner local cheeses and chocolates with local wines of West McMurray and Morganza Roads, next to Merante for featured flights. 510 Market St., Downtown. 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1
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Habitat
Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” says Chef Jason Dalling. 510 Market St., Downtown.
DECEMBER 2013 / January 2014
Sonoma
In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown.
3/5/10 4:09:21 PM
Photograph by Cayla Zahoran.
–––––– East Liberty ––––––
Salt of the Earth
A core menu of creative dishes is available throughout each season at Salt of the Earth, but to take full advantage of seasonal ingredients, a rotating cast of menu items also changes weekly. Garfield Community Farms provides the majority of produce, and Chef Kevin Sousa also sources ingredients from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.
–––––– Greensburg ––––––
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.,
Tamari
With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city. For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village
–––––– Highland Park ––––––
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 &
E2
E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland
–––––– Lawrenceville ––––––
–––––– Ligonier ––––––
Out of the Fire Café
NOTION RESTAURANT
notion restaurant serves dinner Tuesday through Saturday from 6-10 p.m., and offers a four-course fixed price menu, along with a six- and eight-course Chef’s Tasting Menus. Of his creative and ever-evolving menu, Chef Dave Racicot says, “I feel I have the obligation to use the best and most sustainable ingredients I can find.” 128 South Highland Ave., East Liberty. 412.361.1188. notionrestaurant.com.
Wild Purveyors
Every product sold at this specialty food market — from wild edible plants and berries to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The onestop destination offers certified-organic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler Street. 412.225.4880. wildpurveyors.com.
cure restaurant
This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336
Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Cafe was founded on a passion for flavor, freshness, and family. State Route 31, Suite
–––––– Moon Township ––––––
Franktuary
SPOON
Spoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., East Liberty.
To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler Ave.,
–––––– Gibsonia ––––––
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,
SAVORY HILL
With cuisine best described as “New American,” Savory Hill offers a selection of traditional favorites with some twists, along with an ever-changing feature menu. The eclectic bistro is filled with locally sourced selections, prepared creatively by Executive Chef Thomas J. Langan. 988 Brodhead Road, Moon Township.
–––––– Mt. Lebanon ––––––
Pastitsio
Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St.,
Coffee Tree Roasters
Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt.
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Exceptional Homemade Food ‘til Midnight –––––– Robinson ––––––
Café IO
Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon.
Lucca
Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields. 317 S. Craig St.,
Just off Robinson Town Centre Exit Bocktown Beer and Grill 412.788.2333 · bocktown.com Bocktown prides itself on the use of local vendors for Follow bocktowntapshot on Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca.
–––––– Saxonburg ––––––
–––––– Mt Washington ––––––
Randita’s Organic Vegan Caf & Mobile Food Truck sushi fUku
Randita’s Organic Vegan Café
Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing goods from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt.
Isabela on Grandview
Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners. It doesn’t get much fresher than that! 120 Oakland Ave.,
Committed to serving delicious, healthy, plant-based foods that are GMO-free and sustainable — a simple concept with endless possibilities! Randita’s Organic Vegan Café works with local sources, located minutes from the cafe, including Frankferd Farms, Five Elements Farm, and Danna’s Natural Foods & Supplements. East End Food Co-op and Whole Foods Market are also favorites. 210
–––––– North Hills ––––––
–––––– Point Breeze ––––––
–––––– Shadyside ––––––
The Café at The Frick
Casbah is a Pittsburgh restaurant that specializes in Mediterranean-inspired cuisine. Many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.
Executive Chef John Mottinger is committed to local seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North
Willow
The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Café also partners with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds
–––––– North Side ––––––
–––––– Regent Square ––––––
BREADWORKS
Casbah
Root 174
Chef Kevin Fuller left a much-loved position as Executive A Pittsburgh staple, Breadworks delivers bread daily to Chef of Six Penn Kitchen to open Root 174 and develop local restaurants, grocery stores, and specialty markets. an unconventional menu of his own. His vegan and The artisan bread offerings are also sold at the retail vegetarian options are exciting and experimental, and Fuller location on Pittsburgh’s North Side. At the end of each thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner day, all unsold bread is donated to local shelters and food Farm Alliance, Garden Dreams, and Churchview Farm kitchens. 2110 Brighton Road, North Side. 412.231.7555. for their fresh and local produce. 1113 South Braddock
Paris 66
An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside.
–––––– Oakland ––––––
Soba
Legume
Legume sources from a community of growers, presenting a new menu daily, based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N.
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Square Café
Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The cafe 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.,
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.
–––––– South Side ––––––
savoy
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 share with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson
Gaucho Parrilla Argentina
Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607
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
–––––– Upper St. Clair ––––––
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.
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Bicycle Cafe
SOUTH SIDE
StonePepper’s Grill
With two locations — in Upper St. Clair and Robinson Township — the locally owned StonePepper’s Grill is a fun, casual, full-service restaurant and bar specializing in brickoven pizzas, burgers, salads, and pastas. 1614 Washington Road, Upper St. Clair. 412.854.4264. 1200 Settlers Ridge
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oT he
Kaya
To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District.
PI T TSBURGH
OTB Bicycle Cafe
This South Side cafe’s Managing Partner Marty Maloney says that diners are always asking for local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-oftowners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698.
La Prima Espresso
This Pennsylvania Certified Organic coffee roaster and café strives to be a valuable member of the local and global communities through its green and Fair Trade coffee selection. The wholesale roasting location is now located on the North Side. 205 21st St., Strip District.
–––––– Squirrel Hill ––––––
Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Rather than a la cart, dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St.
–––––– Washington ––––––
Lidia’s Italy Pittsburgh
Allegro Hearth Bakery
Allegro Hearth Bakery mixes only enough dough for the next day. The loaves are baked on a stone hearth, imparting a distinct flavor. Also serving pastries, pies, and cakes, the bakery sources local products from vendors including Turner Dairy, and supplies bread and pastries to more than 35 Pittsburgh businesses. 2034 Murray Ave.,
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
Angelo’s Restaurant
For 70 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,
–––––– Strip District ––––––
The SpringHouse
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
Prestogeorge Coffee & Tea
This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-andcafé offers more than 200 gourmet coffees, including organic varieties, a wide variety of loose leaf teas, and specialty foods, from local honey to biscotti. 1719 Penn
The Springhouse has happy cows. Not the ones from the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.
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EDIBLE ALLEGHENY Directory
Nature’s Table
Find the region’s best HARVEST offerings BREWERIES Barley’s & Hops
A cross between a German Biergarten and a New Orleansstyle coffee house (hold the coffee), offering an enormous variety of imports and microbrews. 5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.
BOCKTOWN BEER & GRILL
It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.
Church Brew Works
All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. SouthSide Works, 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.
Penn Brewery
Pittsburgh’s oldest and largest brewery, housed in the mid 19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400. pennbrew.com.
Farms Allegheny County Beccari’s Farm Market
5095 Thoms Run Road, Oakdale. 412.221.8768. beccaris.com.
Bedner Farm Market
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Dillner Family Farm
4140 Sandy Hill Road. Gibsonia. 724.444.6594. dillnerfamilyfarm.com.
Eichner’s Farm Market & Greenhouses
285 Richard Road, Wexford. 724.935.2131.
Janoski’s Farm and Greenhouse
Hofbrauhaus Pittsburgh
subscription packages available at edibleallegheny.com
Churchview Farm
Churchview Avenue Exit, Baldwin. 412.496.5623. churchviewfarmpgh.com.
EAST END BREWING COMPANY
Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.
Give the gift
41 Prestley Road, Bridgeville. 412.221.9275.
Farmers’ Market Cooperative of East Liberty
Erie Brewing Company
A culinary adventure in the beautiful Laurel Highlands awaits
Christoff Green Houses
Voted a top-10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com. Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year round and seasonal beers. 147 Julius St., Larimer. 412.537.2337. eastendbrewing.com.
Make your reservation today • 724.259.8887 • outofthefirecafe.com
724.226.3939.
1520 Bower Hill Road, Bridgeville. 412.221.5525.
Blackberry Meadows Farm 7115 Ridge Road, Natrona Heights.
334 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.
1714 State Route 30, Clinton. 724.899.3438. janoskis.com.
Mish Farms Meat Market 80 Oak Road, Gibsonia. 724.449.6328. mishfarms.com.
One Woman Farm
5857 Valencia Road, Gibsonia. 412.913.7700. onewomanfarm.com.
Pittsburgh Public Market In The Strip
Pittsburgh Produce Terminal, Smallman and 17th streets, Strip District. 412.281.4505. pittsburghpublicmarket.org.
Reilly’s Summer Seat Farm 1120 Roosevelt Road, North Hills. 412.364.8270. reillyssummerseatfarm.com.
Shenot Farm Market
3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.
Soergel Orchards Farm Market & Garden
2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.
Armstrong County Collier Hill Farm
398 State Route 1034, Templeton. 724.545.1339.
Creekside Mushrooms
One Moonlight Drive, Worthington. 724.297.5491. creeksidemushrooms.com.
Five Elements Farm
405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.
blogspot.com.
814.763.4606. freshfromthevines.com.
1633 Markle Road, Leechburg. 724.337.3023.
Erie County Hunter Farms Organic Market
Golden Harvest Farm
Pounds Turkey Farm
4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.
Beaver County Kretschmann Organic Farm 257 Zeigler Road, Rochester. 724.452.7189. kretschmannfarm.com.
Marburger Dairy
1506 Mars Evans City Road, Evans City. 724.538.4800. marburgerdairy.com.
Butler County Brenckle’s Farm Markets
3814 Mt. Troy Road, Reserve Twp. 412.821.2566. 543 Evans City Road, Butler. 724.482.4990. brenckles.com.
Freedom Farms
795 Pittsburgh Road, Butler. 724.586.5551. freedomfarmspa.com.
Harvest Valley Farms
125 Ida Lane, Valencia. 724.443.5869 harvestvalleyfarms.com.
7269 Sterrettania Road, Fairview. 814.840.4370. hunterfarmsorganic.com.
Wooden Nickel Buffalo Farm 5970 Koman Road, Edinboro. 814.734.2833. woodennickelbuffalo.com.
Fayette County Laurel Mall & Flea Market 1952 University Drive, Connellsville. 724.626.0160.
Forest County Edible Earth Farm
U.S. 62, Tionesta. 814.303.9663. edibleearthfarm.com.
Pleasant Valley Farms
4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com.
Greene County Elysian Fields Farm
844 Craynes Run Road, Waynesburg. 724.852.1076. purebredlamb.com.
Harvest View Farm and Market
Lawrence County Burns Angus Farm
Heilman’s Hogwash Farm
Dawson’s Orchards
143 Eagle Mill Road, Butler. 724.282.8038. harvestviewfarm.com.
162 Elliott Road, Sarver. 724.353.1411.
Jarosinski Farms
444 Cole Road, Sarver. 412.398.9813.
Leicher Family Farm
259 Oak Road, Chicora. 724.445.2471. leicherfarm.com.
Prospect Meadow Farm
136 N. Franklin St., Prospect. 724.290.5484.
101 Orchard Road, New Wilmington. 724.946.3125. burnsangus.com. 122 Petersburg Road, Enon Valley. 800.328.2775. dawsonsorchards.com.
Green Circle Farm
New Castle. 412.427.7549. greencirclefarmpa.com.
Pasture Maid Creamery
571 Cow Path Lane, New Castle.
Stramba Farm
Silver Wheel Farm
2331 Chewton Wurtemburg Road, Wampum. 724.752.4146. strambafarmalpacas.com.
Sunset Hills Farm
Mercer County Lengel Brothers Farm & Market
141 Porter Road, Harrisville. 724.735.4054. silverwheelfarm.net. 1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com.
Cambria County Blue Goose Farm
2965 Blue Goose Road, Nicktown. 814.948.7188. bluegoosefarmnicktown.com.
Clarion County Clarion River Organics
824 Whitmer Road, Sligo. 814.603.1022. clarionriverorganics.com.
Leatherwood Stock Farm 215 Angus Lane, New Bethlehem. 814.275.1400.
Schmucker Family Farm 6983 Route 58, Emlenton
Crawford County Fresh From the Vines
18374 State Hwy. 98, Meadville.
1346 Mercer Grove City Road, Mercer. 724.748.4932.
A RAINBOW OF FLAVORS For Discriminating Taste Buds
2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998
Three Sisters Farm
134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.
Ridgway-Elk County Ridgway-Elk County Heritage Farm
28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.
Somerset County Lambert Mountain Acres Inc. 3060 Lambert Mountain Road, Cairnbrook. 814.754.8271.
Please stop by for:
Gift Certificates for Massage and Ayurveda Services
Items from our Cameroon, Africa Community Center
Yoga Classes
Yoga Inspired Jewelry and Clothes
Unique Fair Trade Gifts
This holiday season, surprise your family and friends with a gift that will help them feel good about themselves. We have gifts that provide wellbeing for the person receiving the gift as well as for the greater community.
Washington County Bedillion Honey Farm
1179 Burgettstown Road, Hickory. 724.747.4645.
300 Beverly Road Pittsburgh, PA 15216 412.344.7434
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bedillionhoneyfarm.com.
Bedner’s Farm & Greenhouse
315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.
Cherry Valley Organics
518 Joffre-Cherry Valley Road, Burgettstown. 724.947.2970. cherryvalleyorganics.com.
Destiny Hill Farm
1069 S. Main St., Washington. 724.222.3015. destinyhill.com.
Emerald Valley Artisans
2184 E. National Pike, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.
Manchester Farms
52 Manchester Lane, Avella. 203.858.7778. manchester-farms.com.
Matthews Family Farm
116 Matthews Road, Eighty Four. 724.239.2118. matthewsfamilyfarm.com.
PLeasant Valley Organic Farm 25 Pine Run Road, Amity. 202.213.5237. pleasantvalleyorganicfarm.com.
Simmons Farm
170 Simmons Road, McMurray. 724.941.1490. 2816 Washington Road, Route 19 Market, McMurray. 724.941.7540. simmonsfarm.com
Trax Farms
528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.
Triple B Farms
823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.
Weatherbury Farm
1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.
Vistamont Farms
Looking for healing that goes beyond the masking of symptoms?
1014 Daniels Run Road, Scenery Hill. 724.884.5387. vistamontfarms.com.
Volkar Farm Market
3132 National Pike, Richeyville. 724.632.5877.
Westmoreland County Freedom Farms Cafe & Carry-out 4323 Shearsburg Road, New Kensington. freedomfarmspa.com.
FOXLEY FARM
An exceptional 60-acre estate located in the middle of fox hunting country in the Laurel Highlands. 118 Foxley Lane, Ligonier. 724.238.3916. ligonierfoxleyfarm.com.
Friendship Farms
147 Friendship Farm Road, Latrobe. 724.423.1545. friendshipfarms.com.
Acupuncture can help you with: Anxiety • Depression, Migraines • Fertility Chronic Pain • Asthma • Allergies Insomnia • Arthritis and much more. Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com
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Jamison Farm
171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.
Lone Maple Farms
259 Lone Maple Drive, New Alexandria, 724.668.7358.
Morris Organic Farm
110 Slebodnik Road, Irwin. 724.446.3521. morrisorganic.com.
Pounds’ Turkey Farm & Market
4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.
Sand Hill Berries Farm
304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.
Sarver’s Hill Organic Farm
438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org.
Schramm Farms & Orchards
1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.
MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.
East End Food Co-op
The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop
GIANT EAGLE Market District
Fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.
GLuten Free Zone
Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza! Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.
Marty’s Market
A community-minded specialty food market and café that celebrates Pittsburgh’s rich cultural and agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.
MERANTE BROTHERS MARKET
Merante Brothers Market is all about handmade, specialty Italian: from Uncle Sal’s famous, handcrafted sausages, to the many varieties of imported olive oils, tomatoes, and pastas. The market is also committed to serving quality foods, such as Boar’s Head products, gluten-free options, and locally sourced meats and produce. 604 W. McMurray Road, Canonsburg. 724.743.5900. merantebrothersmarket.com.
Nature’s Way Market
Natural grocery store, featuring certified organic food, gluten-free products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.
Penn’s Corner Farm Alliance
Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.
Quality Gardens
Large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.
Sunny Bridge Natural Foods
Offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.
The SpringHouse
Known for its ice cream and fresh milk, the SpringHouse family farm has grown to feature a buffet-style restaurant, a bakery with goodies from scratch, a smokehouse, and a catering service. 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.
Whole Foods Market
Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
RESTAURANTS Andrew’s Steakhouse
Celebrate the Holidays Parisian Style
with Christmas Eve and New Year’s Eve dinners at Paris 66.
A contemporary steak and fresh seafood restaurant and offering an exclusive wine list. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.
BAR MARCO
Bar Marco serves simple, but hearty foods, sourced from local purveyors with a focus on small production and natural wines along with craft cocktails. 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com.
CENACOLO RESTAURANT
Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, customers can enjoy many dishes made from scratch at this Italian restaurant. 1061 Main St., Irwin. 724.689.2176. cenacolorestaurant.com.
Best French Res tauran 2011 - 2013 t -Pittsburgh Ma gazine
Ph. 412.404.8166
Available for private parties and special events
6018 Penn Circle South • Shadyside • www.paris66bistro.com
Diaspora Restaurant Group
A restaurant group including Alma Pan-Latin Kitchen and Diaspora Catering. 7600 and 7606 Forbes Ave., Regent Square. 412.727.6320. almapgh.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.
THE LIVERMORE
From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600.
Charming Country Cooking for the Holidays! Give the Springhouse a call at 724-228-3339 for all-natural, from-scratch cooking for your holiday party. Relax and enjoy your event with beautiful and delicious bounteous food from the farm.
McCormick & Schmick’s Seafood Restaurant
The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.
Osteria 2350 & Osteria 100
Casual Italian eating establishments, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. 100 Wood St., Downtown. 412.586.7743. cioppinogroup.com.
Up Modern Italian
Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge. 5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.
The SpringHouse Old Fashioned Hickory Smoked Ham.
Family Farm • Creamery • Country Store • Eatery
The Bev & Sam Minor Family
1531 Rt 136, Washington, PA 15301 724.228.3339
Mon.-Sat. 9am to 7pm & Sun. Noon to 7pm
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gryphons-tea.myshopify.com.
walnut GrIll
Enjoy fresh, upscale casual dining, fit for the entire family at three locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. eatwalnut.com.
Schools Chatham University
A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to women only, and co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.
Chop, wok, and Talk!
Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.
Robert Morris University
A 5,000-student university offering 60 undergraduate degree programs and 20 graduate degree programs, located approximately 20 minutes from Downtown Pittsburgh. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.
specialty BURGH BITS AND BITES
A food tasting adventure and historic walking tour of Pittsburgh neighborhoods. Taste delicious ethnic specialties while on the tour. Come hungry! Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville. 888.718.4253. burghfoodtour.com.
DJ’S BUTCHER BLOCK
Pleasant Valley Organic Farm 25 Pine Run Road, Amity, PA 15311
www.pleasantvalleyorganicfarm.com Arthur Keys | 202-213-5237 | srce5@aol.com
DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices. Also offering local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield. 412.621.3100. djsbutcherblock.com.
Edible Arrangements
Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty. 412.441.2270. ediblearrangements.com.
Espresso A Mano
ALL NATURAL GRASS FED BEEF Whole, Halves Weighed & Labeled Plastic Wrapped USDA Inspected
PRODUCING QUALITY BEEF THROUGH SUSTAINABLE AGRICULTURE Our hay and pasture is certified organic. We are a member of the PA Association for Sustainable Agriculture (PASA).
An espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.
FEDE PASTA
Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.689.2176. fedepasta.com.
FRESH FROM THE FARM JUICES
Newly opened, this juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-a-kind juices. 1330 Bingham St., South Side. 212.772.0178. freshfarmjuices.com.
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Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.
HILLMON APPLIANCE
Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. 310 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.
Loom Exquisite Textiles
Loom Exquisite Textiles provides exquisite textiles for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.
KQV RADIO
This news radio station is committed to serving its audience with factual, timely news and information, run with a focus on its audience for story suggestions, news tips, and programming critiques. 650 Smithfield St., Downtown. 412.562.5960. kqv.com.
Merante Gifts
Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370. merante-gifts.com.
THE OLIVE TAP
Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oil, flavored olive oils, vinegar, and balsamic vinegar products. Decide on the varietal(s), and have the product bottled on the spot. 2401 Penn Ave., Strip District. theolivetap.com.
Pittsburgh Parks Conservancy
Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $60 million toward park improvements and have recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.
PUREDENT
A mercury-free, mercury-safe, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.
Ten Thousand Villages
A Fair Trade retailer of artisan-crafted home décor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh.tenthousandvillages.com.
SALÚD JUICERY
A cold-pressed juice and smoothie bar that focuses on what tastes great and makes you feel better. 348 Beaver Road, Sewickley. 412.259.8818. saludjuicery.com.
SPLASH KITCHEN BATH
Giovanni’s Chocolate Factory was founded on the simplicity of owner Fethi Turan’s love for chocolate. All chocolate and truffles are made by hand in small batches, right in the store. 3049 W. Liberty Ave., Dormont. 412.344.6622. sendmechocolate.com.
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. The two showroom locations are open to the public. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville, 724.733.2600. exploresplash.com.
GRYPHON’S TEA
Standing Chimney
GIOVANNI’S CHOCOLATES
Specializing in organic, sustainable, and fair trade sources. Hand-bagged and custom blends are available to provide customers with the perfect cup of tea. 4127 Butler St., Lawrenceville. 412.877.4223.
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HARDIN ACUPUNCTURE
A store, a gallery, and a destination, located on a farm dating back to the mid-1880s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road,
New Castle. 724.336.5224. standingchimney.com.
Turner Dairy
Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 412.372.2211. turnerdairy.net.
UNIVERSITY CLUB
From its noteworthy architecture to its distinctive menu offerings, the University Club suggests style and elegance at every turn for banquets, weddings, and conferences. 123 University Place, Oakland. 412.648.8213. uc.pitt.edu.
TRAVEL Fairmont Pittsburgh
Located in the heart of Pittsburgh’s business, cultural, and retail hub, and offering superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.
Fallingwater
America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.
Greene County Tourist Promotion Agency
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.
Laurel Highlands Visitors Bureau
Visit the Laurel Highlands to enjoy breathtaking natural scenery, renowned cultural and historic sites, festivals, special events, winter sports, and more. 800.333.5661. laurelhighlands.org.
Oglebay Resort & Conference Center
Prime business meeting and vacation spot, featuring golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.com.
OMNI WILLIAM PENN HOTEL
History defines elegance in this classic, Downtown Pittsburgh hotel. Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.
classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh. com.
BYS Yoga
Offering every individual the opportunity to enhance physical, mental, and spiritual well-being through yoga. They aim to create a safe, friendly, and welcoming environment for students to explore and experience yoga. 1113 E. Carson St., South Side. 412.481.YOGA. bys-yoga.com.
The Breathe Project
A coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.
FitWell Studios
A premier service provider of Pilates, yoga, and traditional group fitness to Pittsburgh’s community, serving the North Hills, Wexford, Cranberry, Treesdale, and the Pittsburgh area through community centers, schools, corporations, and local fitness facilities. 8000 McKnight Road, Suite 141, North Hills. 724.935.2220. fitwellstudios.com.
Himalayan Institute
A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.
Janet McKee, Holistic Health Counselor
Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview. com. Offering natural ways to relieve stress with a path to a healthier lifestyle through various classes and workshops. 534 W. Otterman St., Greensburg. 1906 Penn Ave., Strip District. 412.551.1555. moonglowyoga.com.
PITTSBURGH CENTER FOR Complementary HEALTH and HEALING
This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 South Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com.
Schoolhouse Yoga
An out-of-the-city bed and breakfast experience at Sunset Hills Farm, with farm-stay and shadow programs. 1120 Three Degree Road, Butler. 724.586.2412. stargazerbedandbreakfast.com.
Sunrise Cabin Bed & Breakfast
South Hills Power Yoga
A traditional log cabin-type bed and breakfast available at Sunset Hills Farm. 1120 Three Degree Road, Butler. 724.586.2412. sunrisecabinbedandbreakfast.com.
Wellness At Om Yoga
Offering both heated & non-heated power vinyasa yoga classes as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.
Dedicated to offering yoga after the Iyengar style in a comfortable and inviting atmosphere in the Dormont Borough Recreation Center. 1801 Dormont Ave., Dormont. 412.818.4151. atomyogapittsburgh.com.
UPMC MyHealth
Bikram Yoga Pittsburgh
YMCA
Fully affiliated and certified by Bikram’s Yoga College of India and dedicated to providing the highest quality
2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm
Moonglow Yoga
Offering various yoga classes and workshops for everyone from runners, to cyclists, to yoga beginners at five locations in the region. 2401 Smallman St., Strip District. 2010 Murray Ave., Squirrel Hill. 5417 Walnut St., Shadyside. 7210 McKnight Road, North Hills. 412.401.4444. schoolhouseyoga.com.
The Stargazer Bed & Breakfast
The sweetest addition to your holiday table is
SWEET EGG BREAD FROM BREADWORKS! AVAILABLE DECEMBER 23 & 24
MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com. Offering programs that build a healthy spirit, mind, and body for all. 420 Fort Duquesne Blvd. Suite edib l e a l l eghe n y. com
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Last Bite
Berry Christmas! By Andrea Bosco Photograph by Cayla Zahoran
B
aked, simmered, dried, or plunked fresh in an icy cocktail, cranberries are cardinal for holiday hosting. Their appearance is not limited to Thanksgiving dinner. Round and rosy-hued, the versatile fruit is tart and nutritious, with tons of potential. From relish and sauce to candied and roasted, these orbital beauties provide easy, and tasty, options in the kitchen and at the table. Giant Eagle Market District Executive Development Chef John Gruver advises consumers when picking cranberries, “look for nice, plump shiny skin in a bright maroon color.” When simmering in sugar water for a sauce, look for them to pop. “Once they crack open, they’re done,” says Gruver. “Do not continue to cook them down to where they become overly soft and adversely tart.” Gruver says he’s amorous of their uses in both sweet and savory applications. He’s developed recipes for cranberry muffins, scones, breads, and cranberry-orange sauce — all sold in-store. “If you purchase an abundance of fresh cranberries, they can be kept frozen for nine months, easily,” he says. Aside from “sweet and earthy” apple- and pear-cranberry pies and stuffing, Gruver suggests his favorite approach. “Pulse fresh cranberries with sugar, orange zest, fresh ginger, and a pinch of salt, and serve as a side,” he says. “The cranberries themselves have quite a bit of juice and will stand up to any item you’re putting them on or serving them with.” If you’re short on time and eager to use a batch, devise a beverage with a cranberry ice ring. Simply submerge fresh cranberries in water in a freezer-safe Bundt pan, freeze, then pop into a delicious punch for a functional, pretty garnish. This season, you cran do it. Giant Eagle Market District, 100 Settlers Ridge Center Drive, Robinson. 412.788.5392. 5550 Centre Ave., Shadyside. 412.681.1500. 7000 Oxford Drive, Bethel Park. 412.831.1480. 155 Towne Centre Drive, Wexford. 724.934.0155. marketdistrict.com.
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