Edible Allegheny: December/January 2015

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

December 2014/January 2015

Number 41

THE FEAST OF THE SEVEN FISHES A SUSTAINABLE TRADITION

Experts Address the National Sleep Crisis

+

Hearty Meals with Arugula, Lemon, & Garlic

Member of Edible Communities

Mario Batali Dishes on the Celebration of America’s Farmers

contents December 2014 / January 2015

departments 4 Editor’s Letter

Embrace the spirit of the season and winter’s soul-warming foods!

6 Calendar

The stew’s on! Sign up for date night cooking courses, have breakfast with Santa, and save the dates for delicious, upcoming events.

8 First Course

Cure the wintertime blues with a winter cocktail menu, gifts for foodies, and hands-on cooking with a notable chef.

18 Edible Events

We’re serving up event recaps for everything from a presidential dinner to a nonprofit’s tasty anniversary celebration.

20 Editor’s Kitchen

With holiday cookie baking on our minds — and our to-do lists — we’re sharing our favorite memories and recipes. Fill your home with a sweet-smelling batch, too.

22 Local Leaders

Meet Lisa and Christina Watson. The running enthusiasts are sharing their passion with Pittsburgh and helping the city’s runners find their stride.

24 Three Ingredient Fix

Fresh and hearty are two words we’re loving right now. Make magic in your kitchen with comforting dishes using arugula, lemon, and garlic — a fantastic combination.

28 Perfect Pours

Sip the coolest cocktails around — shrubs. And, learn how to make the vinegary mixers yourself with winter produce.

45 Edible Dining Guide

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

50 Directory

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

56 Last Bite

Up the ante on your holiday entertaining with an artisanal cheese ball. The experts at Wheel & Wedge Cheese Shop will show you how to bring this passé party food back to life.

features

34 super mario

Read our exclusive interview with chef, writer, and restaurateur Mario Batali on his new book, “America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers.”

36 One fish, two fish ... seven fishes

We explore the Italian-American Christmas Eve tradition, The Feast of the Seven Fishes, and visit businesses with sustainable fishing practices that thrive on the celebration.

40 Pillow Talk Get your garlic on! Three local chefs show you how on page 24.

Rest better than ever after reading up on the science of sleep.

Learn about the sleep cycle, sleep disorders, and how to lead a healthier life through significant shut-eye.

Michael e dPhotograph i b l e a l l eby gh e n y. cFornataro. om n

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Styling Samantha Casale. edible by Allegheny

Celebrating Local Food, Farms & Cuisine, Season by Season

December 2014 / January 2015 Publisher

Jack Tumpson editor in chief

Christine McMahon Tumpson

CLEANSE & RESTORE

WE As k ed our s ta f f :

Executive Editor

What is your favorite holiday side dish?

Andrea Bosco

“My mom’s steamed artichokes, stuffed with seasoned breadcrumbs, paprika, and Parmesan!”

SENIOR Editor

Rachel Jones ASSOCIATE EDITOR

“My brother-in-law makes the best cornbread. His secret is adding red pepper flakes for an extra kick!”

Liz Petoniak Contributing writers

Colleen Ferguson, Ian Mikrut art Director

“Mashed potatoes are a total win.”

Jason Solak ASSISTANT ART DIRECTOR

Jordan Harriger Graphic Designer & PHOTO STYLIST “I always look forward to having my Grandma’s original baked corn recipe every holiday. Yum!”

Samantha Casale STAFF PHOTOGRAPHER

Michael Fortnataro

“No holiday is complete without my family’s homemade hot sausage.”

contributing Photographers

Lindsay Dill, Ben Petchel, Allie Wynands Account ExecutiveS “Kohlrabi and apple slaw.”

Emily Cassel, Cameron Hassanzadeh, Meghan Milligan, Jaime Mullen, Joan Schmitt Business Manager

Brandon Dunphy

JUICE CLEANSE SPECIALS January 2-16

GROUP CLEANSE January 11-16

Now 2 locations So you don’t have to drive so far!

“Cheese and potato pierogies from St. John the Baptist Ukrainian Catholic Church in South Side.”

“Baked mac ’n cheese, topped with toasted bread crumbs!”

Advertising production manager

Stephanie Flowers Director of Digital Media

Lauren Wells art intern

Brianna Pflugh photo Intern

412.259.8818 348 Beaver St.,

412.683.1064 733 Copeland Ave.,

Sewickley, PA

Shadyside, PA

www.saludjuicery.com Check us out on 2

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“My homemade mashed potatoes!”

Zachary Slaughter

“Green bean casserole!

I always eat the leftovers for breakfast after Christmas.”

For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

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

December 2014 / January 2015

Photograph by Cayla Zahoran

Happy (and Healthy) Holidays!

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

Holiday season tempts you to discard good eating habits, but you don’t want to undo all your hard work the rest of the year.

Some tips to avoid holiday weight gain: Focus, focus. The real reason you are celebrating isn’t the food. Savor time with family and friends.

Find time. Schedule 20- or 30-minute walks throughout the week, even when busy. Walks can also help you feel less stressed.

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Stay rested.

Being tired can make you want to snack.

Stay hydrated.

Drink water throughout the day because dehydration can often be perceived as hunger.

Plan ahead. If you won’t eat until late in the evening, have a late-afternoon snack so you’re not famished.

Be courteous.

Bring a dish or two to family gatherings if you’re unsure about what’s available.

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The ‘plate method.’

Make half your plate fruits and vegetables. Add small portions of meats, potatoes, and pasta. This way you practice portion control with higher-calorie foods.

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Beware alcohol.

Calories in alcohol, especially in sweet mixed drinks, add up quickly and won’t help you feel full.

Indulge … in moderation.

If grandmother makes an incredible apple pie once a year, enjoy a slice — but, maybe skip the cookies and chocolate.

Be selective. Creamy, cheesy, or fried foods are high in calories, and so are condiments like gravy or hollandaise. Limit consumption of these foods.

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Editor’s Letter

Food ‘Grams Edited BY Lauren Wells

Gift Giving

T

here are many versions of the quote, “To give is the greatest gift of all.”

And, fortunately, there are many Americans who live by this motto year-round — perhaps most notably during the holiday season.

In Western Pennsylvania, we see the power of giving through farms, restaurants, and patrons in support of each other and organizations, such as the Greater Pittsburgh Community Food Bank. Recently, the nonprofit has established the Community Table Program, which pairs area restaurants with agencies that serve a prepared meal for those in need. Currently, 75 restaurants, universities, and caterers have signed on! Executive chefs, including Cory Hughes of Six Penn Kitchen and Kevin Hermann of The Porch at Schenley, have partnered with Mercy Behavioral Health Renaissance Center and School 2 Career, respectively. With this comes warmth, fulfillment, and ease for the hungry.

Giving also takes us back to the basics and best practices where we treat what grows from the earth as a gift to us, which is just one reason Mario Batali has published his new book, “America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers.” He honors his hard-working friends, who produce high-quality food and are defined by pride, in the pages. Read our exclusive interview with the culinary king on page 34.

We explore the Italian-American Christmas Eve tradition, The Feast of the Seven Fishes, and speak with Butcher and Fishmonger Steven Beachy at Marty’s Market about the importance of sustainable fishery on page 36. Have a sweet taste of dessert (or breakfast!) with traditional holiday cookies on page 20 — we share our tried-and-true favorites, reveal what we’re whipping up this month, and encourage you to discuss your most requested recipe.

Find satisfaction in one of our tastiest trios yet — arugula, lemon, and garlic. It’s a cheerful combination, both bright and comforting. Find the recipes we’re fixed on in Three Ingredient Fix on page 24. If savory, heat-inducing cocktails are your thing, we’re talking shrub vinegars on page 28. Hear from local bartenders on why it’s the fresh, must-sip beverage and is one way to preserve the produce from your CSA box.

Have you thought about a resolution as we enter a new year? Flip to page 40 for a rundown on REM and the benefits of restful shuteye. Give that gift to yourself — you deserve it.

Happy Holidays and Happy New Year !

Andrea Bosco, Executive Editor

On the cover: Fresh fish from Wholey’s Fish Market, photographed by Michael Fornataro and styled by Samantha Casale.

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December 2014 / January 2015

The weather outside may be frightful, but foodie adventures in Pittsburgh are so very delightful. Here’s the latest from our Instagram-loving staff. ssociate Editor A Liz Petoniak warmed her heart and kitchen with homemade chicken stock on a chilly Sunday afternoon.

Graphic Designer and Photo Stylist Samantha Casale went ice fishing while visiting Wholey’s Fish Market for our holiday cover story.

dvertising A Production Manager Stephanie Flowers relaxed and recharged with a frothy latte in Regent Square’s 61B Café.

Senior Editor Rachel Jones whipped up a hearty bowl of zesty carrot soup, from scratch.

Staff Photographer Michael Fornataro became Instahungry after seeing Il Pizzaiolo’s Delizia al Limone sponge cake.

Executive Editor Andrea Bosco churned out batches of her favorite holiday cookies: crushed nut thumbprints with Maraschino cherries. + Find more holiday cookies on page 20!

edible DC

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

Mick Klug on Peaches

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

SUMMER 2014

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A MEMBER OF EDIBLE COMMUNITIES

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ISSUE 24

Support Local Community, Food & Drink Member of Edible Communtiies

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

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

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AND THE GOLDEN HORSESHOE

No. 15 • Spring 2011

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Inspired | Informative | Influential

Spring’s Bean Sprung!

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

Support Local Community, Food & Drink Member of Edible Communities

Calendar

December 2014 Month-Long All About the Burgh, the Culture to Ketchup Tour!, Station Square, mollystrolleyspittsburgh.com Through January 11 Home for the Holidays Tour of Clayton, Frick Art & Historical Center, Shadyside, 412.371.0600

Through December 15 MCG Jazz’s The Jazz Series, Manchester Craftsmen’s Guild, North Shore, 412.322.1773

Through December 21 Smart Blonde, City Theatre Company, SouthSide, 412.431.2489

Holiday Party Planning Cooking Class, Habitat Restaurant at Fairmont Pittsburgh, Downtown, 412.773.8848 Saturday Afternoon Showcase with Jeff DeSantis and Richard Schiemer, Bocktown Beer and Grill, Monaca,

Trust’s 937 Gallery, Downtown, TrustArts.org

December 1 Spanning the Globe — An All-American Holiday Dinner!, Rania’s Catering, Mt. Lebanon, 412.531.2222 Stews On!, Giant Eagle Market District — Robinson, Settlers

Ridge, 412.788.5392

724. 935.1743

The Gift of Touch with Candace Lain-Fabus & Katie Keane, South Hills Power Yoga, Dormont,

Children’s Gingerbread Class, Fairmont Pittsburgh,

412.207.9535

Bach Choir of Pittsburgh’s Holiday Spectacular, St. Agnes Center at Carlow University,

(6, 7)

Oakland, 412.241.4044

Breakfast with Santa, The SpringHouse,

Washington, 724.228.3339

(6, 7, 13, 14, 20, 21)

Hall of Architecture, Oakland, 412.622.3325

Indian Primer, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 Evil Genius Beer Co., Bocktown Beer and Grill, Robinson,

Breakfast or Lunch with Santa,

Trax Farms, Finleyville, 412.835.3246

December 7 University of Pittsburgh Nationality Rooms Holiday Open House, Cathedral of Learning Commons Room, Oakland, 412.624.6000

Washington, 412.366.9801

Robinson, Settlers Ridge, 412.788.5392

(4-6)

Gifts and Greens Market, Phipps Conservatory

and Botanical Gardens, Oakland, 412.622.6914

District — Robinson, Settlers Ridge, 412.788.5392

(5-7)

Holiday Glass Sale, Pittsburgh Glass Center,

Garfield, 412.365.2145

(5-28)

The Nutcracker, Benedum Center, Downtown,

412.281.0360

December 6 Annual Holiday Open House, Christian W. Klay Winery,

Gingerbread House Class, Rania’s Catering, Mt.

Lebanon, 412.531.2222

The Waterfront, Homestead, 412.321.4625

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(13, 14) Westmoreland Symphony Orchestra Presents The Nutcracker, The Palace Theatre, Greensburg, 724.836.8000

December 14 Small Fry: Gifts in a Jar, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

tk Free 2015 Teacher Training Open House, South Hills

Tween Chef: Easy Gluten Intolerance and DairyFree Lunches, Giant Eagle Market District — Robinson,

December 17 “Cahal Dunne’s Wonderful World of Christmas,”

Settlers Ridge, 412.788.5392

December 9 Adult Gingerbread Class, Fairmont Pittsburgh, Downtown, 412.773.8903

Five-Course Dinner, Cure, Lawrenceville, 412.252.2595 Taste: Pomegranate, Giant Eagle Market District — December 11 WYEP Holiday Hootenanny, Stage AE, North Shore,

wyep.org

Holiday Appetizers, Giant Eagle Market District —

Ferrante’s Lakeview, Greensburg, 724.834.4590

December 18 Westmoreland Cultural Trust Presents A Christmas Carol, The Palace Theatre, Greensburg, 724.836.8000 Shop, Chop and Talk with a Chef, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

Christmas Party Featuring The Olga Watkins Band, Bocktown Beer and Grill, Monaca, 724.728.7200

Lights Out 3 with LA Finfinger, South Hills Power Yoga, Dormont, 412.207.9535

Spanish Dinner, Chop, WOK & Talk, Bloomfield,

Robinson, Settlers Ridge, 412.788.5392

412.362.0679

December 12 Public Art Walking Tour: Stained Glass Windows of Downtown, First Presbyterian Church, Downtown,

December 19 Girls’ Night Out: Cookie Exchange, Giant Eagle

Beer Tasting: Big Beer for Cold Nights, Giant Eagle

December 20 Couples’ Class: Top Foodie Team Tournament: Gingerbread House, Giant Eagle Market District —

Market District — Robinson, Settlers Ridge, 412.788.5392

412.391.2060

Market District — Robinson, Settlers Ridge, 412.788.5392

Christmas with New York Voices: Let it Snow!,

Robinson, Settlers Ridge, 412.788.5392

Pittsburgh Philharmonic Orchestra’s Annual Holiday Concert, Northgate High School

Hills Power Yoga, Dormont, 412.207.9535

Manchester’s Craftsmen’s Guild, North Shore, 412.322.1773

(12, 13)

Western PA Humane Society’s Snowflake Shuffle,

Saturday Afternoon Showcase with The Daily Grind, Bocktown Beer and Grill, Monaca, 724.728.7200

December 16-24 Hanukkah

Chalk Hill, 724.439.3424

Low Cost Vaccine Clinic, Animal Rescue League Shelter & Wildlife Center, East Liberty, 412.345.7300

Wine Tasting: Sparkling Wines for the Holidays,

Ridge, 412.788.5392

Robinson, Settlers Ridge, 412.788.5392

December 5 Date Night: Steakhouse Classics, Giant Eagle Market

9th Annual Vodka Latke, Location TBD, 412.992.5204

Power Yoga, Dormont, 412.207.9535

Small Fry: Easy Gluten Intolerance and Dairy-Free Lunches, Giant Eagle Market District — Robinson, Settlers

412.788.2333

December 4 Feast of the Seven Fishes, Giant Eagle Market District —

Downtown, 412.773.8903

Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

Purses with a Purpose, LeMont Restaurant, Mt.

December 3 Carnegie Trees Opening Celebration, Carnegie Music

Snowflake Festival, Soergel Orchards, Wexford,

724.728.7200

(6, 7, 13, 14)

Through December 31 The Landscape Architecture Legacy of Dan Kiley,

December 13 Catholic Charities’ A Vintage Christmas Experience, Stage AE, North Shore, 412.456.6999

Auditorium, Bellevue, 724.284.8505

December 2014 / January 2015

Envision & Restore with Louann McBride, South

January 2015 Westmoreland Symphony Orchestra’s Home for the Holidays Symphony Concert, The Palace Theatre,

Greensburg, 724.836.8000

December 21 Coors Light Steelers Tailgate Zone, Stage AE, North

January 1 New Year’s Day Saturday Concert Series, Bocktown Beer and Grill,

January 24-26 The SpringHouse’s 38th Anniversary Celebration, The SpringHouse, Washington, 724.228.3339, 412.237.8300

Celebrate the Solstice with 108 Sun Salutations!, South Hills Power Yoga, Dormont, 412.207.9535

January 24-29 Himalayan Institute of Pittsburgh’s Sedona Sunshine Retreat: Experiencing Brilliance: Your True Nature, Angel Valley Retreat Center, Road Sedona,

Small Fry: Cookie Exchange, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

Ariz., 412.344.7434

Tween Chef: Cookie Exchange, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

January 28 Bitters Class, Wigle Whiskey, Strip District,

December 22 Winter Canning, Giant Eagle Market District — Robinson, December 23 Cold Weather Recipes, Giant Eagle Market District —

Robinson, Settlers Ridge, 412.788.5392

Christmas Party Featuring Sweaty Betty Blues Band, Bocktown Beer and Grill, Robinson, 412.788.2333

womenofswpa.org

Monaca, 724.728.7200

Shore, promowestlive.com/events/574

Settlers Ridge, 412.788.5392

January 23 Symphony of Food, Bella Sera, Canonsburg,

412.224.2827

Steve and Kristen Cihon, Sam Badger, Bethany Gottshall

January 12-18 Pittsburgh Restaurant Week, pittsburghrestaurantweek.com

January 31 Jewish Federation of Greater Pittsburgh Young Adult Division’s Annual Campaign, Circuit Center & Ballroom, South Side Works, 412.992.5222

(31-April 18) Someday is Now: The Art of Corita Kent, The Andy Warhol Museum, North Shore, 412.237.8300

December 24 Christmas Eve December 25 Christmas Day Jewish Federation of Greater Pittsburgh’s Mitzvah Day, More than 60 sites throughout the Pittsburgh area, 412.992.5229

December 27 Healthy New Year, Giant Eagle Market District —

Robinson, Settlers Ridge, 412.788.5392

December 28 Small Fry: New Year’s Celebration, Giant Eagle

Market District — Robinson, Settlers Ridge, 412.788.5392

Tween Chef: New Year’s Celebration, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 December 30 Girls’ Night Out: New Year’s Celebration,

Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392

December 31 New Year’s Eve Pittsburgh Opera’s Auld Lang Syne, Carnegie Music Hall, Oakland, 412.281.0912

Chef ’s New Year’s Even Tasting Menu, Eleven,

Strip District, elevenck.com

New Year’s Eve Tasting Dinner, Soba, Shadyside, 412.362.585

Photographs by Cayla Zahoran, Allie Wynands.

Want details on delicious DIY gifting? Visit our December 2013 archive at edibleallegheny.com!

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First Course

Warm up with “Snake in My Boot� and other seasonal cocktails at Harvard & Highland!

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December 2014 / January 2015

WARMING SPIRIT

BY LIZ PETONIAK PHOTOGRAPH BY MICHAEL FORNATARO

We’ve found the cure to the wintertime blues: Harvard & Highland’s winter cocktail menu! Head over to the cozy space, located above Union Pig & Chicken, for a tasty, seasonal lineup of libations sure to warm the heart of even the biggest Scrooge. Beverage Director Abbie Rhoads recommends lifting your spirits with a holiday cocktail made with rye whiskey. And, check out Adventure Bingo, held every Wednesday at 8 p.m., for a crowd enthralled with trivia, prizes, and $5 themed drinks.

Those who find themselves snowed in can try their hand at Rhoads’ take on a Diamondback cocktail, a drink inspired by her father’s molasses cookies. She shares the recipe, here:

Snake in my boot

By Abbie Rhoads, Beverage Director at Harvard & Highland Yield: 1 cocktail Spiced Molasses Syrup Ingredients: 1 ½ cups water ½ cup molasses ½ cup sugar (white or brown) ½ teaspoon vanilla extract ¾ teaspoon nutmeg ½ teaspoon ginger powder ⅛ teaspoon allspice Cocktail Ingredients: ½ ounce spiced molasses syrup 2 ounces Wigle 1-year Aged Rye Whiskey ¼ ounce sherry ¼ ounce green chartreuse ¼ ounce fresh lemon juice 2 drops cinnamon tincture

Directions: 1. Add water, molasses, sugar, vanilla extract, nutmeg, ginger powder, and allspice into a large pot and bring to a boil.

Stir and let cool. Reserve half an ounce for cocktail and refrigerate the rest.

2. Combine cooled spiced molasses syrup, whiskey, sherry, chartreuse, lemon juice, and cinnamon tincture in a drink shaker with ice. Shake to combine.

3. Strain into a coupe glass and enjoy!

Harvard & Highland, 220 N. Highland Ave., East Liberty. 412.363.7675. sousapgh.com/harvard-highland.

ALLEGRO HEARTH BAKERY OPEN 7 DAYS A WEEK Mon-Sat: 7-7:30 Sun: 7-7 2034 MURRAY AVENUE SQUIRREL HILL

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

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GOURMAND ADVENTURE

As the temperature drops, cozy up with cooking classes at notion!

Local visionary Chef Dave Racicot is now generously sharing his cooking knowledge and expertise with bi-monthly, intimate (six spots available per class) cooking demos in his kitchen. Sip Champagne and pick Racicot’s brain as he guides participants through new techniques and reveals how he transforms simple ingredients into intricate and edible expressions of art. After class, enjoy a four-course meal, with wine pairings, based on the demo’s theme. Upcoming classes include “Soups & Sauces” on December 2, where Racicot will share his secrets to whipping up homemade soups and sauces “with layers of flavor for warming wintertime meals;” and “Sous Vide” on December 16, where attendees will learn to slow cook proteins and vegetables to “tender perfection.” Sign us up! Call to reserve your space at 412.362.1188. notion, 128 S. Highland Ave., East Liberty. notionrestaurant.com.

HEALTHY HOLIDAY

Beet, Orange, and Feta Cheese Salad

Concerned about the spreads at all of your holiday parties this year? Double Wide Grill’s new catering menu — in addition to its extensive vegan, vegetarian, and gluten-free menus — features healthy options that won’t force you to test your will power. We predict items like barbecue-pulled seitan wraps; beet, orange, and feta salads; and brie-andspinach-stuffed portobellos will be a hit! Create a customized lineup sure to please everyone at the holiday office party or extended family gathering, or simply pick from a number of pre-determined “party pack platters.” Double Wide Grill’s catering services come complete with delivery, servers, and bartenders upon request, plus recyclable, heated chafing dishes and serveware. Double Wide Grill, 100 Adams Shoppes, Mars. 724.553.5212.

2339 E. Carson St., South Side. 412.390.1111. doublewidegrill.com.

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December 2014 / January 2015

Photographs from notion, Double Wide Grill

CHOCOLATE DREAM

After Block House Brewing launched its Pumpkin Ale to great success, the Lawrenceville-based brewery will release its new seasonal pour, Block House Brewing Double Chocolate Bock, just in time for the holidays.

Unlike most chocolate beers, which often taste of bitter, dark chocolate, the Double Chocolate Bock boasts a taste comparable to sweet, milk chocolate. Sporting a deep brown color and creamy head, the blend of malt, vanilla, caramel, and chocolate flavors make a sip of this beer feel like a bite of an indulgent dessert.

Says Brian Walsh, CEO of Pittsburgh Brewing Company, “We think we have another winner on our hands and feel our customers are going to love it.” Cheers to that! Double Chocolate Bock is available at local beer distributors and bars across the region. Pittsburgh Brewing Company, pittsburghbrewing.com.

Photograph by Michael Fornataro

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

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Your destination for the largest variety of premium, fresh, sweet, & savory flavor infused Olive Oils and Vinegars

724.519.8576

4430 William Penn Highway Murrysville, PA 15668

near Pasqualino's Restaurant on RT 22

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December 2014 / January 2015

DOING WELL

Pittsburgh’s own Phipps Conservatory and Botanical Gardens recently became the first institution worldwide to achieve WELL Platinum Certification. Awarded by the International WELL Building Institute (IWBI) for the Center for Sustainable Landscapes (CSL), the WELL certification is the organization’s highest rating award. “The CSL was created to demonstrate important connections between human and ecological health, and to highlight the ways in which the built environment intersects with nature,” says Phipps Executive Director Richard V. Piacentini. Seven years in the making, the WELL Building Standard blends best practices in design and construction with evidence-based medical and scientific research resulting in a building standard focused on enhancing health and wellbeing through the built environment. Certain performance categories come in to play for certification. Phipps achieved its WELL Platinum Pilot rating through the following projects: air quality standards, water quality standards, humidity control, sun and glare control, activity based lighting, wellness literacy provided to occupants, healthy ingredients in drinks and foods distributed, ergonomically designed workspaces, circadian lighting, the use of nontoxic materials, and a specialized, chemical-free cleaning plan. Says Piacentini, “We are honored to be among the first institutions to achieve the WELL Building Standard, leading by example as we promote design and operation methods that improve quality of life.” Phipps Conservatory and Botanical Gardens, 1 Schenley Drive, Oakland. 412.622.6914. phipps.conservatory.org. — Ian Mikrut Photographs from Denmarsh Photography, Inc

FOODIE FINDS Stumped for gifts for the foodie in the family?

Check out our top picks, here:

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Create a gift bag of infused olive oils and aged balsamic vinegars for the cook who loves to experiment with new flavors — The Olive Merchant has more than 40 to select from! Assorted olive oil gift set, $22 for four, $32 for six; The Olive Merchant, 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576.

2. Your foodie friends have probably tried organic wines, but have they ever tasted a biodynamic wine? The hottest trend in viticulture takes organic and sustainable practices steps further through a number of harvesting and farming methods attuned with the spiritual forces of the cosmos, phases of the moon, and positions of the planets. This Côtes du Rhône proves the biodynamic theory is onto something great. Biodynamic Côtes du Rhône Domaine les Aphillanthes 2009, $15.99, Fine Wine and Good Spirits, finewineandgoodspirits.com.

3. Experienced gardeners will love that they can grow herbs and vegetables indoors during the wintertime with these thick, yet breathable, weaved fabric growing bags. Harvest Photographs by Michael Fornataro, from Fine Wine and Good Spirits, Homegrown Gourmet Products, Architec Housewares

Grow Bag, $14.99-19.99, Homegrown Gourmet Products, homegrowngourmetproducts.com.

4. For the coffee connoisseur, choose from more than 200 varieties of gourmet coffee and 300 varieties of loose leaf tea at Prestogeorge Coffee & Tea. Gourmet holiday wrapped coffee, $9.39-38.95 for one pound, Prestogeorge Coffee & Tea, 1719 Penn Ave., Strip District.

412.471.0133. prestogeorge.com.

5. Created with carving a killer roast in mind, this cutting board’s concave center holds in juices to keep meat succulent. The grippy bottom holds everything in place. Concave Cutting Board, $29.9939.99, Architec Housewares, architecproducts.com.

6. The perfect gift for a wine-lover, this rack is engineered to dry up to four glasses without leaving watermarks or tipping over.

AirDry Wine Glass Drying Rack, $16.99, Architec Housewares, architecproducts.com. e d i b l e a l l e g h e n y. c o m

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Helping Hand

Let Cioppino Restaurant Group take care of your next dinner party! Matt McClelland, chef di cucina at Osteria 2350, is selling a variety of his house-made, filled pastas for $24 per dozen and house-made, rolled pastas for $6 per pound, for you to create in the comfort of your own home. Top off the dishes with one of McClelland’s signature sauces, including Osteria Red Sauce, Arrabiata, and Bolognese, which are available by the quart. “My mother-in-law always says, ‘There is no better way to end a day than by enjoying a plate of pasta,’” McClelland says. We definitely agree! Place your order at 412.281.6595; and pick it up Monday-Thursday from 11 a.m.-9 p.m., Friday from 11 a.m.-10 p.m., or Saturday, 12-10 p.m. For dessert, Meghann Walsh, pastry chef at Cioppino Restaurant Group, is serving up whole, housemade holiday pies that are guaranteed to make your holiday celebrations merrier! For sale at Cioppino Restaurant & Cigar Bar and Osteria 2350, available flavors include Dutch Apple, Apple Pecan, Coconut Cream, and Pecan, for $14 each. Walsh is also whipping up pumpkin pies for $12.50 and house-made pumpkin rolls for $9. Orders must be placed by December 19 for pick up on December 23 at Osteria 2350 during normal business hours — 11 a.m.-9 p.m. Cioppino Restaurant & Cigar Bar, 2350 Railroad St., Strip District. 412.281.6593. cioppinoofpittsburgh.com. Osteria 2350, 2350 Railroad St., Strip District. 412.281.6595. osteria2350pittsburgh.com. — Andrea Bosco

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Photograph from Leisa Anderson

Jeff Michelson, Desmone Architects Project Designer

CULINARY CONSTRUCTION Food and drink intersect with architecture in Desmone Architects new cookbook, “Food, Drink, & Architecture,” released this fall. The book features Desmone’s hospitality projects along with industry-relevant food and drink recipes inspired by the spaces and collected from Desmone’s staff members, as well as local bartenders and restaurateurs. “It’s elegant, refined, playful, and interesting, and that’s what we strive to bring to each of our projects,” says Project Designer Jeff Michelson. “From the restaurant point of view, the food and drink has to reflect the environment. You want to showcase the environment and draw inspiration from around you to create something that will put diners at ease and invite them into the space.” The cleverly named cocktails, such as “The DesBond” Vesper martini, and comforting recipes like pan-fried macaroni and cheese, and a spinach, mushroom, and pesto calzone, certainly have us at ease. Download the cookbook for free online at desmone.com. Desmone Architects, 3400 Butler St., Lawrenceville. 412.683.3230.

Photographs from Desmone Architects, by Michael Fornataro

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Edible Events

By Ian Mikrut

We’re digging in to benefit dinners, a presidential meal, a National Coffee Day celebration, and more!

Sofia Trivelli, Kristin Briggs, Steve Rettstadt, Anup Aryal, Laxmi Aryal, Varsha Shrivastava, and Shashank Sahai

Rukmini Foundation’s Three-Year Anniversary Benefit Dinner In celebration of its third anniversary, the Rukmini Foundation became a part of No Menu Monday at Bar Marco. Street Foods/Innovative Mobile Catering provided the benefit dinner, serving authentic Nepali food as a reflection of the foundation’s mission. The nonprofit works to improve the lives of underprivileged girls in Nepal through a holistic program of quality education, supportive mentoring services, and physical well-being sessions. Community members gathered to support the Rukmini Foundation and indulge in culinary delights, including a Nepali platter consisting of chicken curry, lentil soup (Daal), Nepali potato salad (Aloo Achaar), chick pea curry, cauliflower curry, and rice, along with Nepali dumplings (Momos) with Spicy Momo sauce.

The Nepali rice pudding (Kheer) dessert was as sweet as the nonprofit’s success so far! Rukmini Foundation, rukminifoundation.org.

Delicious Nomicake cupcakes by Jasmine Cho

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Photographs from Ang Sherpa

Healthy Heritage Cooking Session In partnership with UPMC Health Plan, the Senator John Heinz History Center recently hosted a Healthy Heritage Cooking Session.

The feature demonstration focused on pickling and canning, which coincided with the museum’s Pittsburgh’s Lost Steamboat: Treasures of Arabia exhibition that features 160-year-old, perfectly preserved pickles on display in their original jars. Though they’re still green and look ready to eat, we wouldn’t recommend waiting that long to enjoy your pickled foods! Chef Trevett Hooper of Legume educated visitors on the history and science of canning, as part of a special cooking session. Senator John Heinz History Center, heinzhistorycenter.org.

Back of the House Held at the YouthPlaces facility on the North Shore, The Back of the House brought some of the region’s top chefs together to share candid, personally inspired BBQ creations, and provide an educational opportunity in culinary training. The competitive, yet friendly, “chef throw-down” allowed guests to sample some one-time-only, finger-lickin’ barbecue dishes, while helping to support important community initiatives. All proceeds benefited YouthPlaces, an after school and career development initiative that helps at-risk youth, ages 12-25, develop skills that will increase their likelihood of success. The line-up of local all-star chefs included Keith Fuller of Root 174; Rick DeShantz of Meat and Potatoes, Butcher in the Rye, and soonto-open Tako; Brian Pekarcik of SPOON and Grit & Grace; Kate Romane of e2 and Kate Romane Productions; Bill Fuller of big Burrito Restaurant Group; Stephen Felder of Stagioni; Anthony Falcon of Gaucho Parrilla Argentina; Derek Burnell of Round Corner Cantina; Stephen Thompson of Bluebird Kitchen; Kevin Hermann of The Porch at Schenley; Rafael Vencio of Legume Bistro; Toni Pais of Café Zinho; Dom Branduzzi of Piccolo Forno; Leah Lizarondo of Brazen Kitchen; Jamilka Borges of Bar Marco; Jason Dalling of Habitat; Roger Li of Tamari; Sam DiBattista of Vivo Kitchen; Eli Wahl of Casbah; and Ryan Chavara of Whole Foods Pittsburgh. YouthPlaces, youthplaces.org.

Photograph from Arabia Steamboat Museum

Now Open in Mt. Lebanon!

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Chef John Moeller

Amanda Horner, Jeff Flicko

Annette Fetchko, Michael Blackwood

Robin Cole, Ed Aiello

A White House Dinner in Pittsburgh™

Some of the most benevolent citizens in the city were treated to a meal fit for the president. Seriously! “A White House Dinner in Pittsburgh™” featured four courses of unique dishes, which recreated an actual State Dinner. Chef John Moeller, who joined the White House’s cooking staff in 1992 and became White House chef in 2005, created the menu and supervised a culinary crew of former White House chefs. Moeller served under Presidents George H.W. Bush, Bill Clinton, and George W. Bush. WTAE-TV’s Sally Wiggin presided over the Life’sWork event, held at the Southpointe Hilton Garden Inn, which honored business and community leaders who have furthered the lives of people with disabilities or other employment barriers. Life’sWork of Western PA, lifesworkwpa.org.

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Photographs from Ahmad Sandidge/Sandidge Photography

David DiOrio and Jack Thearle of 19 Coffee Company with John Patalano of La Prima Espresso Company

National Coffee Day Celebration

The East End Food Co-op celebrated National Coffee Day with samples of fresh brews from local roasters La Prima Expresso and 19 Coffee Company. The vendors spoke to subtleties of the roasting process while serving free samples of fresh espresso and several brewed coffee varietals. Guests paired the coffee with samples of the award-winning Barely Buzzed cheese from Beehive Cheese Co., a unique hand-rubbed cheese with espresso, lavender, and subtle notes of butterscotch and caramel.

Coffee beans, provided by Building New Hope, a Pittsburgh-based nonprofit that partners with a worker-owned coffee cooperative in Nicaragua, was featured to illustrate the importance, and benefits, of paying coffee growers at a Fair Trade price. East End Food Co-op, eastendfood.coop. La Prima Espresso, laprima.com. 19 Coffee Company, 19coffee.com.

Photograph from Erica Peiffer

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EDITOR’S KITCHEN

Sugar, Sugar

By Andrea Bosco, Rachel Jones, and Liz Petoniak photograph by michael fornataro | Styling by Samantha Casale

‘Tis the season for cookie baking traditions! Edible Allegheny editors share their Special thanks to Giant Eagle favorites and offer new recipes to try this year.

Market District for the festive and tasty cookies.

“My mom and I churn out dozens of anise and almond pizzelles! We gift them in pretty packages to neighbors, friends, and family.” — A.B.

“Most of my holiday baking is actually done in November. Since I don’t get to visit with my Maryland relatives on Christmas, my mom and I bring cookies down to them on Thanksgiving. Of course, we always bake more back at home closer to the big day!” — R.J.

What’s your favorite holiday cookie recipe or memory? Share it with us on Twitter @edibleAllegheny!

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“My mom uses a vintage 1920s cookie press that has been passed down through our family, and I loved all of the fun shapes as a kid. Today, I appreciate the unique, threedimensional texture and, of course, the delicious taste!” — L.P.

“This year, I’m most excited about trying new recipes I found for gingerbread and peppermint macarons!” — L.P.

“We whip up thumbprints, rolled in crushed nuts and pressed with Maraschino cherries; Italian “cream cakes,” iced and sprinkled with colored nonpareils; and traditional sugar cutouts and gingerbread cookies. We leave some of the decorating fun to do with my nieces and nephews!” — A.B.

“Sometimes I jazz up my peanut butter blossoms with caramel-filled kisses, instead of the solid milk chocolate ones. Peanut butter, chocolate, and caramel — it’s a triple threat.” — R.J. e d i b l e a l l e g h e n y. c o m

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Local Leaders

Christina and Lisa Watson

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Finding Their Stride

Lisa and Christina Watson work to keep the local running community strong

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By Rachel JoneS | Photographs by Michael Fornataro

ogging across the Hot Metal Bridge, Lisa and Christina Watson get a case of the giggles. “This is our first time running since the New York Marathon!” Christina says, having finished the race just days before our photo shoot. And, despite the chilly conditions during the challenging 26.2 miles, both runners are feeling fine. “I am 57, and I’ve been injury free throughout all of this.”

The secret to their running success lies in Lisa’s other success: Strong Stride. The dedicated runner decided to launch the company when she became a certified personal trainer. “I was learning so many forms of exercise, and I realized that most runners just run. But, they should be cross-training, too,” Lisa says. “That’s when I got the idea for the DVDs.” Her first release, “Strong Stride,” implements Lisa’s philosophy that strong runners need to have strong cores. “It’s all about strengthening your powerhouse — your abs, back, and hips — because that affects how your legs move and land,” she explains. “People always think that shoes cause injuries. But, say you have weak hips. If your leg doesn’t land in an aligned position, that will cause injuries. Staying strong in your core really makes a difference.”

To fuel her followers, Lisa’s next endeavor was finding a facility to produce Strong Stride bars. It took some time to find a recipe that was nutritious and delicious, but it was worth the wait. “I really just wanted a bar that was good and good for you,” Lisa admits. “But, when I saw the protein content, I realized they’d be good for recovery and would go with the DVDs’ focus on injury prevention.”

Now, the bars are available in 40 Giant Eagles across Pennsylvania and Ohio, and 150 GNCs across the country. Through word of mouth and free samples at race expos and grocery stores, their clientele continues to expand. “Samplings are great because you’re more likely to buy a bar that you know tastes good, compared to one you just see on a shelf,” Lisa says. And, with flavors like apple yogurt, blueberry yogurt, and pumpkin dark chocolate, it’s clear why they keep coming back for more.

With Lisa as the CEO and Christina as the president of marketing, the mother-daughter duo continues to find wants to grow the company. “We are very hands-on with everything,” Christina says.

“There is always more to do than could possibly be done, so we just divvy up the work as we can.”

Of course, they always make time for their family runs every Sunday. The whole Watson crew laces up for the journey, trekking through the city with their Fleet Feet Flyers running group. The dedication has earned the clan the affectionate nickname “The Fit Family.” It’s also strengthened the bond between Christina and Lisa, solidifying their ability to work together toward success.

When asked how they like working together, the blondes beam at each other. “We get along great,” Christina says, looking at her daughter with prideful eyes. “We really do.”

Hit the Ground Running In addition to her work with Strong Stride, Lisa is also a running coach and offers personal training out of her home.

(She’s even helped the Mt. Lebanon High School girls’ cross country team achieve successful seasons!)

Here are her top tips for new runners: 1. Anyone can do it. People get intimidated by running, but you don’t have to be. Start with a walk, then build up to running. You don’t have to worry about being fast; just get out there.

2. Running is very mental, and keeping a positive attitude is half the battle. Little tricks, like determining your distance beforehand, will help you stay focused on your goals.

3. Cross-train to build a strong core.

Not only will it prevent injuries, but it will also increase your endurance on the course. Tired runners tend to hunch over, inhibiting their ability to breathe deeply. Those with strong backs can stay upright and power through.

It’s important to refuel 30 minutes after working out. Reach for a Strong Stride recovery bar for a tasty way to prevent injuries.

Strong Stride, getyourstrongstride.com.

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3 Ingredient fix

Merry and Bright By rachel jones Photographs by MICHAEL FORNATARO Styling By SAMANTHA CASALE

Craving something fresh in these chilly months, we’re so thankful arugula can be grown indoors. Versatile and vitamin-rich, the peppery green adds intense flavor to any dish.

Add a spritz of lemon for extra brightness and garlic to tie it all together, and you’ll be fighting off the winter blues in no time. Let these three local chefs show you how!

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Arugula Pesto Wrap

By Patricia Frank-Caputo, Executive Chef at Sunny Bridge Natural Foods Yield: 4 wraps

Ingredients: 1 eggplant, sliced in rounds 1 cup balsamic vinaigrette 2 cups fresh arugula, packed 4 cloves garlic, peeled ¼ cup pine nuts 1 lemon, juiced ½ cup crumbled goat cheese ²/³ cup extra-virgin olive oil Freshly ground coarse black pepper and sea salt, to taste 4 wraps or tortillas (Chef Frank-Caputo recommends Sunny Bridge Natural Foods’ gluten-free wraps, made in house!)

1 jar roasted red peppers (or 2 fresh red peppers, roasted and peeled) 1 bag mixed greens (baby spinach or arugula)

Directions: 1. Toss eggplant slices in balsamic vinaigrette until evenly coated. Marinate for 20 minutes.

2. Grill marinated eggplant slices on medium-high heat, or roast at 350ºF for 20-30 minutes until tender. Set aside to cool.

3. Blend arugula, garlic, pine nuts, lemon juice, crumbled goat cheese, olive oil, and salt and pepper until smooth. Pour into a bowl and set aside.

4. Heat the tortillas in a panini press, tortilla press, or frying pan until pliable.

Place them on a cutting board.

5. Spread desired amount of pesto over each wrap. Layer eggplant slices on one edge of the wrap, about 2 inches in. Top with roasted red pepper, then a handful of mixed greens.

6. Fold left and right sides to close the wrap over the ingredients. Roll from bottom, tucking in as tightly as possible. Slice in half before serving.

7. Garnish with extra greens on the plate, if desired.

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

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Chicken Piccata with Arugula and Roasted Garlic Pasta

By Neal Heidekat, Chef de Cuisine at Sonoma Yield: 4 servings Ingredients: 6 ounces arugula 1 bulb garlic, roasted and peeled 2 teaspoons kosher salt 1 pound flour plus ½ cup 1 whole egg 6 egg yolks 1 tablespoon extra-virgin olive oil 4 chicken breasts, pounded flat Salt and pepper, to taste ¼ cup vegetable oil 4 tablespoons butter 8 teaspoons minced shallots 8 ounces white wine or dry vermouth 8 lemons, 4 juiced and 4 segmented 4 tablespoons heavy cream 4 tablespoons capers

Directions: 1. Wilt the arugula in a pan with a small dash of oil. Cook over medium-high heat without browning. (Arugula should lose about 2 ounces of water weight.) Set aside and allow to cool to room temperature.

2. Combine wilted arugula, roasted garlic, salt, and 1 pound flour in a food processor. Pulse until well-blended but coarse.

3. Add in whole egg, egg yolks, and olive oil. Pulse well for about 3 minutes.

(Dough will appear slightly crumbly.)

4. Remove dough from food processor, and form into 6 small balls. Shape the pasta by feeding it into a pasta machine. Or, roll onto floured surface with a rolling pin, and slice strips with a knife. (Chef Neal prefers these noodles to be 1/16 inch thick and 1 inch wide!)

5. Boil for 1-3 minutes, until desired texture is achieved. Set aside.

6. Dredge the chicken breasts in ½ cup flour, adding salt and pepper to taste.

Heat a pan with vegetable oil until lightly smoking. Sear the chicken on both sides until cooked about 75 percent through.

7. Add butter and shallots to the pan. As soon as the shallots are translucent, add wine and reduce until almost dry. Pour in the lemon juice.

8. Stir in cream and capers. Add salt and pepper to taste.

9. Serve the chicken on top of the arugula and roasted garlic pasta. Top with lemon segments as a garnish.

Sonoma, 947 Penn Ave., Downtown. 412.697.1336. thesonomagrille.com.

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Grilled Flatbread with Ricotta Cheese, Heirloom Tomatoes, and Arugula

By Giuseppe Di Gristina, Executive Chef at Bella Sera Yield: 4 small flatbreads

Directions:

Ingredients:

2. Put “sponge” in a stand mixer. Using the dough hook, add salt and 2 tablespoons olive oil. Add remaining flour, ½ cup at a time, and mix to form dough.

1 ½ cups warm water ½ teaspoon active dry yeast 4 cups flour, divided 1 teaspoon salt 2 tablespoons olive oil plus ¼ cup 1 teaspoon fresh garlic, minced 8 ounces ricotta cheese Sea salt and freshly ground black pepper, to taste 1 pint heirloom cherry tomatoes, halved 2 tablespoons fresh basil, chiffonade 1 ounce arugula 1 lemon, juiced

1. Mix water and yeast in a large bowl. Let stand 5 minutes to proof.

Gradually stir in 2 cups of flour. Mix for about 1 minute to form a sponge.

Let stand, covered, for at least an hour.

3. Remove from mixer and knead. Place in a clean, oiled bowl and let rise for 2 ½ hours. Divide dough into 4 balls. Let rise for another 30 minutes.

4. Roll dough out flat and gently press into a large rectangle. Brush liberally with ¼ cup olive oil and top with garlic.

5. Grill both sides over medium-high heat until golden brown. Top one side with ricotta cheese, sea salt and freshly ground black pepper, tomatoes, and basil.

6. In a medium bowl, toss arugula with lemon juice.

7. Sprinkle dressed greens on top of flatbread. Serve immediately.

Bella Sera, 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.

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perfect pours

SHRUB CLUB

Wildly popular shrub vinegars put a savory spin on the local cocktail scene

BY LIZ PETONIAK PHOTOGRAPHS BY MICHAEL FORNATARO STYLING BY SAMANTHA CASALE

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ith sweet beverages saturating seasonal cocktail menus around the holidays, those with tastes leaning toward the savory side can easily feel slighted. Shrub vinegar cocktails, readily available year-round, boast a pleasant, acidic, and heat-inducing taste that position themselves as a definite solution. A quickly growing trend among local bartenders, drinking vinegars — a fruit-, vegetable-, herb-, or spice-infused syrup — are cropping up as welcomed accompaniments to spirits all around town. The end result of combining the mixer with alcohol is known as “shrub.” “It’s a wonderful, strange concoction,” says Tyler Kulp, assistant café manager at East End Food Co-op. The State College native used to make and sell shrub vinegars at Tait Farm, Pennsylvania’s well-known producer of the ingredient. “It almost has an umami taste,” he says. “Shrubs give the cocktail a nice balance because they have a little bit of sweet and a little bit of that vinegary tartness. So, it can really give a whole other level of body and depth to an otherwise simple cocktail, much more so than adding a simple syrup or grenadine.” It seems that bartenders across the city couldn’t agree more, and savor the opportunity to experiment with making their own homemade shrubs. “We get sort of mad scientist behind the bar,” says Jeremy Bustamante, bartender at Salt of the Earth, who appreciates the shrubs’ bold flavor. “It’s a great option for those who prefer savory over sweet. I think that’s kind of the palate of our community.”

So, what initiated the sudden spike in shrubs? Our experts attribute it to a number of reasons, including Pittsburgh’s ever-expanding cocktail culture. Says Kulp, “The cocktail movement is huge right now, and people are really getting into mixology. Shrubs are kind of like bitters, but simpler to make. So, it’s a great project for the home mixologist.

You can put pineapple and rosemary together, apples and cinnamon, or any other kind of combination you like. I think that’s the other part of shrub appeal — it’s very versatile.” Bustamante cites the explosion of Community Supported Agriculture (CSA) in Pittsburgh and people’s desire to preserve the produce they’re unable to use by canning or infusing them into vinegars. Yet, the overriding theme connecting these ideas appears to be a return to past practices, a sentiment Kevin Hermann, executive chef at The Porch at Schenley, echoes as well.

“One big thing about me and cooking is using the traditions of how it all began — getting really rudimentary and understanding how to use different products available to you. This [making shrubs] was just another avenue to try to stay true to what good cooking is.”

The origin of shrubs dates back centuries, according to Kulp, and the word itself is derived from the old Arabic word, “sharab,” which translates to “acid fruit drink.” But, shrub as we know it today dates back to colonial times. “It was how the colonists first preserved their fruit before there was refrigeration or freezers,” he says. “They would store their fruit in vinegar, which would keep it through the winter. Then, they would remove the fruit and they were left with this infused vinegar. They called it shrub, and they would add it to brandy, water — whatever they wanted to drink.”

Today, a number of creative ways to use shrub have found their way into the playbooks of local chefs, bartenders, and aficionados. We came across a seemingly endless amount of drinkable ideas, including a shrub vinegar made with raspberries, basil, and balsamic vinegar; red onion shrub vinegar paired with Boyd & Blair Vodka; and shrub vinegar spritzers and seltzers. And, aside from its use as a beverage enhancement, the versatile ingredient also makes a great addition to sauces, glazes, and salad dressings. Regardless of the route that suits you, those who consume the ancient syrup are bound to find it growing on them.

East End Food Co-op, 7516 Meade St., East End. 412.242.3598. eastendfood.coop. Salt of the Earth, 5523 Penn Ave., Garfield.

412.441.7258. saltpgh.com. The Porch at Schenley, 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

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The Porch at Schenley Executive Chef Kevin Hermann’s Blue-Rhu Shrub. Head to edibleallegheny.com for his recipe!

+ MAKE YOUR OWN SHRUB VINEGAR Follow these simple steps and tips for tasty, homemade fruit drinking vinegar.

Ingredients:

Equal parts fruit, granulated sugar, and vinegar

Tip: Bustamante recommends using overripe fruit that’s juicy but not rotten.

Directions:

1. Macerate the fruit by chopping it up into tiny pieces. Coat with granulated sugar in a bowl and mix.

Tip: Bustamante notes that fruits (and vegetables) with less natural sugar, such as apples, will require more added sugar than sweeter fruits, like plums, to pull out the juices that make the syrup.

2. Cover the mixture and let sit for one hour to one day in the refrigerator.

3. Once the fruit is drowned in syrup, strain the solids, and combine the liquid with a vinegar of your choice in a clean bottle.

Tip: While distilled vinegar is a common choice, Kulp suggests experimenting with other interesting options, such as apple cider vinegar or balsamic vinegar.

4.

Mix well, cap, and let the mixture sit at room temperature for at least five days to infuse the vinegar. Up to four weeks is ideal. Check up on the shrub periodically.

Tip: Hermann recommends adjusting the taste of the shrub to your liking prior to mixing it into a cocktail. “You can make the shrubs as sweet or as savory as you would like by adjusting the amount of sugar,” he says.

Salt of the Earth Bartender Jeremy Bustamante’s Plum Shrub. Check out his recipe online at edibleallegheny.com!

Tait Farm produces a wide variety of shrub vinegars, from strawberry to ginger. Find them at East End Food Co-op and Whole Foods.

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Nothing bootleg about it.

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

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

530 William Penn Place, Pittsburgh, Pennsylvania 15219 omnihotels.com/pittsburgh • 412-281-7100

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Voted “Best Overall” by Open Table’s Diner’s Choice Awards

GE T HIGHER OPEN 7 NIGHTS A WEEK FOR DINNER T 412.904.4442 W altiuspgh.com

Happy Hour Sun-Thurs 5-7 Private Dining Available Sunday Brunch 11-2 1230 Grandview Ave Pittsburgh, PA 15211

Edible Holiday 3_Splash 11/7/13 10:48 PM Page 1

kitchens baths tile stone hardware

Cranberry Twp.

Murrysville

1237 Freedom Rd. 4807 William Penn Hwy.

724.772.1060

724.733.2600

www.exploresplash.com

THE BEST TRADITIONS

start with something special from Soergel’s!

COFFEE SUBSCRIPTIONS STARTING AT $39 "PITTSBURGH'S PREMIER COFFEE ROASTER AND WHOLESALER FOR OVER 60 YEARS”

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Find everything you need for a memorable holiday season with one trip to Soergel Orchards. Better-than-homemade baked goods in the Market. The perfect present for the person that has everything in our unique Gift Barn. Organics, allergen-, gluten- and dairy-free items for your dinner and party guests with specific dietary needs at Naturally Soergel’s. And everything to turn your house into a well appointed home in our Home Accents and Garden Center.

Conveniently located off 1-79 at the Wexford exit SOERGELS.COM

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Feature

Super Mario In his new book, Mario Batali spotlights the farmers who inspire his cooking

By Andrea Bosco | Photographs from Kelly Campbell, Quentin Bacon

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egachef Mario Batali is in Paris at the time of our interview. The kindhearted culinary king is beyond busy, yet kind enough to conduct our interview — and with passion! Adding to the list of reasons why I admire him, he graciously shares details on new Eataly locations (no Pittsburgh one, yet!), his most memorable meal, and his newly published pages.

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What inspired you to write “America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers”?

Mario Batali: For as long as I’ve been in kitchens, restaurant menus have been inspired by seasonal, fresh produce — what’s available at the market and most flavorful. In other words, my cooking has always been inspired, if not dictated, by farmers. In this book, I call attention to their work explicitly to encourage readers to think differently about the way they approach cooking and creating menus at home.

What made it important for you to share the connection with farmers and home cooks?

MB: I see the relationship between the farmer and home cook becoming more symbiotic. Cooks will come to better understand what is grown in their local food system, what’s seasonal, what’s tasty, and what’s affordable. And, they’ll cook accordingly.

Do you have an ultimate go-to recipe in the book?

MB: BBQ Chicken Thighs with Lentils and Green Apple Vinaigrette! It’s classic. It’s American. And, I crave it year-round. (Get the recipe, at right!)

In what ways does this book reiterate your cooking philosophy, “To use the best local ingredients as simply as possible and serve them with flourish and joy”?

MB: No matter the focus of my cookbooks, whether it’s Italian or American, my cooking and eating philosophy doesn’t waver. It’s ultimately always rooted in choosing quality ingredients and enjoying the process of cooking with them.

With restaurants spanning from New York to Hong Kong, what’s next for you? Do you plan on expanding Eataly to other cities? Say, Pittsburgh? [smiles]

MB: No plans yet for Pittsburgh, but we’re very excited to open Eataly in the World Trade Center and in Los Angeles within a couple years! We just opened a new Tarry Lodge Outpost in New Haven, Conn., too!

What does the Mario Batali Foundation mean to you?

What opportunities does it provide?

MB: If you’re in the fortunate position to be able to give back, then you absolutely should. As a chef, we work a lot with hunger relief in New York City and around the world. So the Mario Batali Foundation was a natural extension for me as it ensures kids are well read, well fed, and well cared for.

How do you describe your success since the premiere of “Molto Mario” on the Food Network in 1997?

MB: Unreal. I pinch myself every day because I do what I love and it simply doesn’t feel like a job!

Do you have a favorite celebrity guest who’s appeared on “The Chew”?

MB: Michelle Obama! She’s smart and talented, and absolutely beautiful.

What’s the story behind your obsession with orange Crocs? What is the color’s significance for you?

MB: My wife gave me a pair of Calzuro Italian operating room clogs, and we loved them. Then, this company came out. I fell in love with Crocs immediately. They were originally fishing shoes from Colorado. I started wearing them and the rest is history. I have like 30 little giblet things to put in them, and today, it’s skull and cross bones in honor of the fact that Keith Richards just moved across the street from my house. I also have spotted rays and Batmans, as well as the OTTO logo. May be time to bring those out.

What meal from a childhood memory most resonates with you?

MB: My grandmother’s calf’s brain ravioli. I can smell it just thinking about her cooking in the kitchen for the holidays.

Meet Mario at Giant Eagle Market District this month! For details, visit marketdistrict.com/events. Mario Batali, mariobatali.com.

BBQ Chicken Thighs with Lentils and Green Apple Vinaigrette Serves 6 to 8

Ingredients: 12 cloves garlic, 10 crushed, 2 finely chopped ½ cup plus 3 tablespoons extravirgin olive oil, plus more as needed 2 salt-packed anchovies, filleted, rinsed, and patted dry 1 bunch fresh flat-leaf parsley, finely chopped (¼ cup) 2 cups fresh bread crumbs 12 boneless, skin-on chicken thighs Kosher salt 2 shallots, finely chopped 1 cup dried lentils, rinsed and picked over 2 cups water 1 carrot, cut into 1/8-inch dice 2 scallions, thinly sliced 2 tablespoons red wine vinegar 12 tablespoons Green Apple Vinaigrette (recipe below) Directions: 1. Combine the 10 cloves of crushed garlic, ½ cup of olive oil, the anchovies, parsley, and bread crumbs in a food processor and process until smooth.

2. Season the chicken thighs with salt and a drizzle of oil.

3. Put the chicken thighs in a large bowl and sprinkle with the bread-crumb mixture, turning to coat well. Arrange them in a single layer on a platter, cover, and refrigerate for at least 15 minutes, or up to overnight.

4. Prepare a gas or charcoal grill for indirect grilling, or preheat the oven to 450°F. 5. Oil the grill grates well. Place the chicken thighs, skin side up, on the cooler part of the grill, close the grill top, and grill until the chicken is cooked through, turning once, about 15 minutes per side.

6. Meanwhile, heat the 3 tablespoons of oil in a 10- to 12-inch sauté pan over medium heat.

7. Add the remaining 2 cloves of chopped garlic and the shallots, and cook, stirring occasionally, until the shallots are soft, about 5 minutes.

8. Add the lentils and water, bring to a boil, and cook, stirring, just until tender, about 30 minutes.

9. Remove from the heat, add the carrot, scallions, and vinegar, and stir to combine.

10. Transfer the lentils to a platter and set aside.

11. Arrange the grilled chicken pieces on top of the lentils and serve with a tablespoon of the vinaigrette over each thigh.

Green Apple Vinaigrette Makes 1 cup

Ingredients: 1 Granny Smith apple ¼ cup red wine vinegar 1 tablespoon Dijon mustard ½ cup extra-virgin olive oil Directions: 1. Peel and core the apple and cut it into 1/8-inch dice.

2. Place the apple pieces in a medium bowl and add the vinegar, mustard, and olive oil.

3. Stir to combine.

4. The dressing should not emulsify but rather remain wet and broken with rivulets of oil.

Recipe from AMERICA FARM TO TABLE by Mario Batali. Copyright © 2014 by Mario Batali.

Used with permission by Grand Central Life & Style. All rights reserved.

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Feature

One Fish, Two Fish ‌ Seven Fishes Dive in to the history and local, sustainable practices of The Feast of the Seven Fishes, a savory Christmas Eve tradition

By Andrea Bosco | PHOTOGRAPHS BY MICHAEL FORNATARO | Styling by Samantha Casale

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A

Fresh, sustainable fish at Marty’s Market

long-standing tradition for Italian-Americans on Christmas Eve, The Feast of the Seven Fishes originated from the Roman Catholic tradition of abstaining from eating meat or milk products on the eve of holidays, among other holy days and certain days of the week.

Families serve seven fishes or more (baccalà, smelts, and calamari are a few popular choices!) in various preparations. Whether baked, fried, boiled, or sautéed, the meal’s components cover all bases and surely satisfy — especially for seafood lovers.

At the start of December, the voluminous fish requests start rolling in at Wholey’s Fish Market, Marty’s Market, and Girasole, whose owner, Patti Girasole, preps for weeks in advance to feed up to 60 close family members and friends. Says Girasole, “It’s my favorite day of the year. Part of my excitement comes from memories of shopping for fish at Wholey’s with my dad as a young girl — seeing everybody in a holiday mood, the music, the snow.”

On any given week, Wholey’s receives shipments of fish starting at 5 a.m. Some hail from Boston, and originate from places all over the world, including Alaska, the Caribbean, Scotland, and Iceland. And, particularly during the holiday months, Wholey’s staff uses projections from the previous year’s sales to target demand. As the granddaughter of a Greenfield couple who frequented Wholey’s once a week for 50-plus years, I feel as though I understand the value of fresh fish and the efforts behind sourcing, selling, buying, and preparing.

“

I love working with whole fish.

The most satisfying thing about it is the way we source and that we’re supporting our food system by supporting the people that are doing it right.

— Steven Beachy, Marty’s Market butcher and fishmonger

Steven Beachy

”

For The Feast of the Seven Fishes celebration, patrons pop in in search of the aforementioned varieties, as well as oysters, scallops, crab legs, lobster tails, octopus, and even eel. The fish market hosts demos for lessons on preparing types of fish, and post-shopping, you can dine on the freshly caught and cooked seafood in the upstairs restaurant or grocery shop. Says co-owner Sam Wholey, “We also do quite a bit of business preparing holiday trays and holiday platters.”

Seafood Manager John McNally says he always receives recipe requests from customers. “And, in return, I get fantastic recipes from them!”

McNally says. For Wholey, the enjoyment surrounding the holidays is interacting with people. “Making them feel welcomed,” he says. “Be like the ambassador here. That’s what I get the most gratification out of.”

A hop, skip, and a jump from Wholey’s is Marty’s Market, which prides e d i b l e a l l e g h e n y. c o m

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itself on sustainable fishery and its organic grocery. “It was important that we sourced responsibly,” says Butcher and Fishmonger Steven Beachy. “We actually partnered with Monterey Bay Aquarium’s Seafood Watch program in California. They do an excellent job of evaluating fishing practices worldwide in the categories of ‘best choice,’ ‘good alternative,’ and ‘ones to avoid.’ We only carry off of their ‘best choice’ list.”

Beachy, a former New York City chef, recommends firing up the grill or using a cast iron pan for dinner prep. “The more delicate fish — halibut, cod, or rainbow trout — are suitable for poaching,” he says. “For meatier fishes, like swordfish and salmon, I suggest pan-frying.” This year, he’s also encouraging shoppers to prepare oysters raw. “It’s a tough sell in Pittsburgh,” he says. “They’re delicious.” Or, try one of the other sustainable seafood selections Marty’s carries, such as swordfish loin steaks, king salmon, or wild-striped bass.

For Girasole, her preparations start with soaking the baccalà five days in advance, changing the water twice a day to eliminate the salt and tenderize. Her menu includes fresh tuna salad, scallop scampi, a crabmeat salad, clams on the half shell, breaded smelts, angel hair pasta with scallop-stuffed calamari sauce, and her baccalà salad, shown on page 39.

While the numeral origin of The Feast of the Seven Fishes is somewhat of a mystery, some families celebrate with seven fishes for the seven Sacraments and even 13 for the 12 apostles plus Jesus. Says Girasole, “For us, it’s either 7, 10, or 13, but never a number in between. Many Italians consider it bad luck.”

For my family, the ritual continues to flourish as our family grows and new recipes mix with beloved must-haves. The louder and busier the kitchen, the better!

Girasole agrees, “I love all of the excitement and everyone gathering together. The drinking, eating, and singing — I just love this time of year.”

Bronzini at Wholey’s Fish Market

Wholey’s Fish Market, 1711 Penn Ave., Strip District. 412.391.3737. wholey.com. Marty’s Market, 2301 Smallman St., Strip District.

412.586.7177. martysmarket.com. Girasole, 733 Copeland St., Shadyside.

412.682.2130. 733copeland.com.

+ Recreate this recipe for your fish feast on Christmas Eve! Ginger-Lemon Tuna steaks

By Zoe Silverblack, fishmonger at Wholey’s Fish Market Yield: 3-4 servings

Ingredients:

¼ cup Dijon, stoneground, or wasabi mustard 2 heaping tablespoons fresh minced ginger 1-2 tablespoons soy sauce Juice from ½ to 1 lemon 1 teaspoon black pepper Sesame oil 1 pound sashimi-grade tuna steaks, frozen

Directions:

1. Whisk together mustard, ginger, soy sauce, lemon juice, and black pepper. Divide mixture in half.

2. Marinate the tuna in one half of the mixture.

3. Sear in a splash of sesame oil for 2-3 minutes on each side, or until tuna has nice grill marks and a golden-brown crust.

4.

Serve rare in center, using the other half of the mixture as a dipping sauce.

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Fish filleting at Wholey’s Fish Market

Patti Girasole’s baccalà salad is made with boiled and shredded baccalà, olive oil, ground pepper, Kalamata olives, red pepper, and hot yellow pepper rings.

“

My baccalà salad is the simplest thing I make. Everybody finds it so delicious.

— Patti Girasole, owner of Girasole

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Feature

By Lauren Wells | ARTWORK by Samantha Casale

Having trouble hitting the hay? You’re not alone. Learn how to sleep better with our experts’ sound advice

I

n this modern age of digital distractions, conflicting schedules, and seemingly endless to-do lists, a good night’s sleep can appear as distant as those metaphorical sheep we’ve been counting. As a species, humans are chronically sleep-deprived — and our busy agendas may be at fault. Unfortunately, skimping on shut-eye comes at a dangerous price. While the occasional all-nighter might leave us susceptible to mood swings, headaches, and a decreased attention span, consistently poor sleep habits have been linked to a host of more serious health issues: obesity, diabetes, depression, heart disease, and high blood pressure, among others. Sleep is nature’s very own cure-all, a chance for the body and brain to repair all of the damage we accumulate during waking hours. In fact, certain brain functions — like the regulation of emotions and removal of destructive toxins — can only happen while we’re asleep. Still, despite what we know about the harm in skipping Z’s and the powerful benefits in catching them, the National Institutes of Health estimates that nearly 70 million of us experience sleep problems on a regular basis. Sound familiar? Here’s the good news: getting those 40 winks might be easier than you think. Fueled by the evaluation of our own sleep patterns, we asked local medical experts to weigh in on the complex sciences of sleep. The findings, we hope, will help put your sleepless nights to rest.

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Stage Gap

POWER HOURS

Not all phases of sleep were created equally.

From the minute we start to nod off, the brain begins its journey through five separate chapters of the sleep cycle, each one categorized by differences in brain wave activity. Years ago, sleep was thought to be a relatively passive neurological state, but it’s quite the opposite. Not only is the brain on sleep incredibly active; it’s also performing functions that are vital to human survival.

Gauging what happens to the brain and body during sleep allows us to better understand just why snoozing is so important. It also raises the holy grail of sleep mysteries: how much do we need, exactly?

Perhaps the most well-known stage in the sleep cycle, rapid eye movement, or REM sleep, is classified by quick, shallow breathing; an increased heart rate; and sporadic twitching of the eyes. It’s also the only stage in which we dream.

“Your brain is just as active [during REM sleep] as when you’re awake, except that your muscle tone is completely at zero,” explains Anne Germain, associate professor of psychiatry and psychology at the University of Pittsburgh School of Medicine. “You’re technically paralyzed, which is a good thing — it prevents you from acting out your dreams.”

Germain says that the entire sleep cycle, from light sleep to REM, takes roughly 7590 minutes for most adults. Those without sleep interruptions will typically complete four to five cycles per night, meaning that they’ll also have four to five dreams.

Regardless of whether we’re able to recall them, “everyone dreams,” notes Germain.

“Usually, we only recall one dream, and it’s the one we had right before we woke up. If you wake up too quickly and immediately start thinking about the day ahead, you may not have time to consolidate the memory of having dreams,” she says.

The sleep cycle Repeats 4-5 [ 75-90 minutes on average ]

times per night

• Stage 1 / Light sleep We’re very easily awoken; sudden feelings of falling or a startling “jump” may occur • Stage 2 Eye movements stop completely; body temperature drops; brain waves start to slow down • StageS 3-4 / Slow-wave (deep) sleep Transition between lighter sleep and deep sleep begins; extremely slow brain waves appear; it’s very difficult to wake up; we may feel groggy for several minutes if woken during this stage • REM sleep Breathing quickens and shallows; eyes jerk rapidly; limbs become paralyzed; heart rate increases; dreams occur

According to researchers, seven is the new eight. As with any medical recommendation, though, there’s no such thing as a magic number. “Most adults report feeling sufficiently rested when they’ve slept between 6.5 and 7.5 hours a night,” says Germain, “but there are also [very few] people who say they need only four or five hours, and others who genuinely need 10 to 12 hours to feel completely rested.” Certainly, there’s a fine line between how much sleep we get, and how much sleep we need — and the two are not necessarily closely related.

Although we’ve been practically hardwired to regard eight hours as the norm, Leslie Bonci, director of sports nutrition at UPMC’s Center for Sports Medicine, says there really isn’t a universal benchmark for how many hours adults need. “We do know that it’s better to routinely get more than six hours a night,” she notes.

“Anything less than that is definitely a concern.” Perhaps more surprisingly, there seems to be some concern with oversleeping, too. Germain adds that sleeping less than six or more than nine hours a night is likely an indicator of a chronic sleep problem or other medical complication. “If you’re at either end of that spectrum, something is going on with your sleep that’s worth exploring,” she says.

minimum hours of sleep •[6]•

MAXImum hours of sleep •[9]• When it comes to getting a healthy dose of R&R, experts agree that there’s no “one size fits all” approach. Germain says that as long as your sleep is consolidated — meaning, you complete multiple sleep cycles with minimal or no interruptions throughout the night — and you feel rested enough in the morning to tackle the day ahead, it’s fairly safe to assume you’re sleeping efficiently. By instinct, most of us know when we’ve had a good night’s sleep based on how we feel physically, but there are some fail-safe ways to tell for sure: look for improvements in concentration, shortterm memory, productivity, and mood.

What happens when we get less than 6 hours?

• [ SHORT-TERM ] • slower metabolism and reversal of hunger hormones » increased appetite and weight gain irritable mood and frequent mood swings decreased concentration and short-term memory » difficulty learning new things poor immune system functioning • [ LONG-TERM ] • depression, anxiety, obesity, diabetes, high blood pressure, cardiovascular disease

Tired of being tired?

It’s normal to experience some tossing and turning in bed every now and then.

After all, letting go of a stressful day is easier said than done. If restlessness persists, though, you may be dealing with a more serious sleep condition.

Insomnia — the problem falling or staying asleep — is the most common sleep disorder among adults. In fact, nearly 30 percent will report having insomnia symptoms at some point in their lives. “If you lie awake in bed without feeling sleepy, wake up frequently throughout the night, or wake up a few times per night for more than 30 minutes at a time, there’s definitely a sleep problem present,” says Germain.

When insomnia becomes chronic, it affects not only your ability to achieve or maintain sleep, but also your daytime functioning. Beware of physical symptoms, such as headaches, muscle aches, gastrointestinal issues, short-term memory deficiencies, or extreme lack of energy — they’re almost always directly related to insomnia.

most common sleep disorder among adults » insomnia «

most common causes of insomnia » poor sleep habits + stress «

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Do you..

One Night at a Time

•[ ]• Have trouble falling or staying asleep on a regular basis?

•[ ]• Wake up very often during the night?

•[ ]• Have frequent headaches or muscle aches?

•[ ]• Always feel tired?

If you checked two or more of the above, you might have insomnia.

Not fairing so well on the insomnia checklist? Before you self-diagnose, keep in mind that this disorder is very different from intentional sleep restriction. “Insomnia is not sleep deprivation,” explains Germain.

“With sleep deprivation, you can easily fall asleep and stay asleep — you just aren’t giving yourself enough time to sleep.” If this more accurately describes your bedtime patterns, try adjusting your schedule to allow for more shut-eye. Even if it means waiting until morning to send those emails or watching one less episode of Game of Thrones, it’s well worth the effort for your body and brain in the long-run.

If your sleep (or lack thereof) is becoming a critical concern to your daily functioning, see your doctor — there could be another medical issue at bay. “Oftentimes, people think they just have insomnia, but there might be another condition that contributes [to disrupted sleep], like sleep apnea,” says Germain.

By the same token, researchers have recently discovered that sleep disorders are actually a precursor for other health problems — not the other way around.

“That was a really important finding,” says Brant Hasler, assistant professor of psychiatry at the University of Pittsburgh School of Medicine. “We used to think that people with depression almost always had sleep problems; and if you just treated the depression, the sleep problems would go away.” But, as it turns out, sleep problems are really a catalyst for depression. This isn’t great news for insomniacs, who are twice as likely to become depressed than their soundsleeping counterparts. Substance abuse, obesity, and diabetes are also associated with disturbed sleep.

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Around the (Internal) Clock Sleeplessness is typically caused by two things: poor sleep habits and stress.

However, our sleep patterns are also largely determined by internal processes beyond our control. Long before alarm clocks, sleeping pills, and coffee, our ancient ancestors knew exactly when to go to sleep and when to wake up, all the while having enough energy to combat the physical challenges of the day. How? Circadian rhythms — naturally-occurring, biological changes to our bodies and brains that operate on 24-hour cycles.

“The basic purpose of circadian rhythms is to make sure that what’s happening inside our body and brain is appropriately timed with the outside world, particularly the light-dark cycle,” explains Hasler.

Essentially, these rhythms are responsible for signaling to the body when it’s time to perform certain activities, including sleep.

Hours before we’re ready to call it a night, our bodies are getting ready for bed, too. The brain produces higher levels of melatonin, a hormone that tells us when it’s time to settle down. Consequently, our core body temperature drops, and we might feel noticeably sleepier or less alert.

Since the majority of human circadian rhythms react to darkness, these cues for sleep routinely happen at night — but not always. Sometimes, Hasler says, there are individual differences in circadian rhythms, which explains why some people feel more productive at various times throughout the day. While “morning types” are early birds who prefer to rise with the sun, “evening types,” or night owls, feel their best after dark.

Unfortunately, our predominantly nineto-five culture leaves very little flexibility for evening types, who typically have more sleep-associated health problems than morning people. “[With evening types], there’s a mismatch between their environment and what their brain and body want to do, especially in the morning, when they’re forced to get up earlier and try to function,” says Hasler.

Everyone sleeps. So, shouldn’t we learn how to do it better? Sleep researchers agree that most of us — sleep disorder or not — need more quality time with our pillows, and rightfully so. With the Centers for Disease Control and Prevention labeling our nation’s lack of sleep as a public health epidemic, it’s now more imperative than ever to re-evaluate our sleep habits, reinstate healthier practices, and recharge our brains and bodies properly. Although there’s no quick fix for sleep problems, sweeter slumber can be achieved over time by incorporating a few minor, yet significant, lifestyle changes.

In cases of full-blown insomnia and/or circadian rhythm imbalances, experts recommend cognitive behavioral therapy — a method of treating insomnia that incorporates sleep schedule adjustments rather than sleeping pills. “The most effective pharmacological aids are about as equally effective as cognitive behavioral treatment in the short-term,” Hasler points out. “Long-term, most research suggests that CBT is better, and that medications are not as helpful.” Germain says that sleep aids should only be used under a doctor’s supervision, and cautions strongly against over-the-counter pills, which could be potentially habit-forming. “There’s very little data to show whether [OTC sleep medications] actually work,” she adds.

Experiencing occasional sleep disturbances without a full-scale disorder?

Hasler says that while therapy may sound extreme to people with mild insomnia symptoms, “the principles of cognitive behavioral treatment for insomnia are really translatable to everybody.” For starters, sleep schedule regulation is shown to have tremendous effects on reducing sleeplessness. Germain suggests beginning by trying to wake up at the same time on both weekdays and weekends, regardless of how many hours of sleep you got. “[Routine] helps to balance out your biological clock’s sleepwakefulness cycle,” she explains.

Alternatively, one factor that’s sure to throw your sleep-wake cycle off-kilter is the use of electronic devices in bed. In a world where watching television, using tablets, and texting in bed have become commonplace, it’s no surprise that our brains are having trouble powering down, too. “When you use electronics in the comfort of your bed, your brain and body start to learn that the bed is not a place for

sleep,” says Germain. “You’re creating this competition between sleeping and doing something that is fun and engaging.” That concept applies to non-electronic devices, as well. Activities like studying, reading, and even thinking in bed can compromise a healthy association between our beds and sleep. Germain’s advice? “If you can’t fall asleep in bed, go somewhere else. If you’re thinking too much, keep a journal of thoughts — but don’t try to find the answers until morning, when your brain is in a better place to sort them out.”

FOOD FOR THOUGHT Contrary to the old wives’ tale, eating too much before bed won’t necessarily give us nightmares. It can, however, affect how easily we’re able to fall asleep. Bonci recommends curtailing food consumption at least 90 minutes before bedtime, being careful to avoid anything too heavy or high in fat.

“The goal is to give the digestive tract a chance to settle down before we sleep,” she says. “Not only do heavy, high-fat foods take longer to leave the stomach, but they also wake up the body, and tend to make us feel more uncomfortable.” Gravity plays a role in digestion as well, particularly for people with a tendency towards reflux, as lying horizontally may increase acid production and exacerbate symptoms.

If you feel as though going to bed on an empty stomach will prevent you from drifting off, reach for lighter snacks that contain tryptophan, an amino acid that relaxes the body and prompts sleepiness. While turkey is conceivably the most popular food to be associated with tryptophan, there’s actually just as much of this powerful substance in most other poultry. Bananas, peanuts, and dairy products, such as milk and yogurt, also contain tryptophan, and work well as light, before-bed snacks that won’t compromise your digestive system.

tryptophan • [ amino acid ] • calms the body and prompts sleepiness

found in: bananas, peanuts, oats, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, chickpeas, sunflower seeds

Another food that may be helpful for inducing sleep naturally is the tart cherry, “one of the few foods that ties in melatonin,” says Bonci. She offers a tasty suggestion in the form of a tart cherry smoothie (frozen tart cherries, yogurt, and milk), which makes for a healthy nightcap.

Cherries aren’t your thing? Melatonin can also be taken in pill form, and is a safer alternative to synthetic sleep medications, since it’s non habit-forming and lacks side effects. “Physicians aren’t worried about people developing dependence [on melatonin], which is not the case with benzodiazepines or other drugs in the same category,” says Hasler.

Perhaps the most important connection between food and sleep, experts say, is the very strong possibility that sleeplessness will result in weight gain. “When we don’t get adequate amounts of sleep, there’s a total reversal of the hunger hormones,” Bonci explains. “Ghrelin, which tells us when we’re hungry, goes off like a siren all day, whereas leptin, the hormone that tells us when to stop eating, is completely silent.” Of course, food is pivotal in fueling the body with energy, especially after a restless night. But, the longer you’re awake, the more likely you’ll be to add unnecessary calories to your diet, particularly via starches and sugars. “Loss of sleep greatly affects metabolism,” adds Hasler. “People with irregular sleep patterns tend to consume more calories that, in terms of energy expenditure, are not accounted for during the increased time they’re awake.”

Before bed...

Avoid: Using alcohol as a nightcap Caffeine (for up to 12 hours prior) Cell phones, tablets, or other electronics Eating heavily less than 90 minutes before lying down Anything that might cause stress

Consider: Eating a light snack containing tryptophan Consuming melatonin as a food or pill Keeping a journal to clear your head Reading or doing similarly relaxing activities (outside of the bedroom) Drinking a calming, caffeine-free herbal tea, such as chamomile

UPMC, upmc.com. University of Pittsburgh, pitt.edu.

» three sleep-related hormones to note « • melatonin • [ produced by the brain to signal that night has arrived; may trigger sleepiness ] [ can be consumed in pill form; also found naturally in foods like tart cherries ] • ghrelin • [ hunger hormone that tells us when to eat ] [ without enough sleep, more ghrelin is produced, leaving us perpetually hungry ] • leptin • [ hunger hormone that conveys fullness; tells us when to stop eating ] [ without sleep, leptin adopts a “voice of silence,” allowing ghrelin to take over ]

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220 N Highland Ave Pittsburgh, PA 15206 (412) 363-7675 hello@unionpgh.com

Dining Guide

Eat with us at one of these local restaurants

Café Phipps Chef Amy Tyner presents Grilled Pork Tenderloin with Berry-Thyme Reduction.

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

–––––– Bridgeville ––––––

–––––– Canonsburg ––––––

Bar Antonio

Bee’z Bistro & Pub

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

Rumfish Grille

Bar Antonio is all about great food and premium drinks.

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

Bella Sera

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

412.914.8013. rumfishpgh.com.

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

724.745.5575. bellaserapgh.com.

–––––– Brookline ––––––

–––––– Downtown ––––––

Braddock’s Pittsburgh Brasserie

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

Habitat

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

412.773.8848. habitatrestaurant.com.

Where art meets industry Pitaland

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

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

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

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

412.531.5040. pitaland.com.

Photograph by Cayla Zahoran

Six Penn KitcheN

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

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–––––– Greensburg ––––––

Sonoma

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

412.679.1336. thesonomagrille.com.

Social

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

412.362.1234. bakerysocial.com.

The Supper Club

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

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

–––––– Highland Park ––––––

Vallozzi’s

Serving traditional family recipes, ranging from homemade gnocchi to fresh meat and seafood, Vallozzi’s stands at the cutting edge of Pittsburgh’s booming Italian restaurant scene.

Try something from the fresh mozzarella bar, which features meats and cheeses flown in weekly from Italy! 220 5th Ave., Downtown.

412.394.3400. vallozzispittsburgh.com.

SPOON

Spoon features a Modern American, farmto-table menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.

–––––– East Liberty ––––––

BRGR

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

E2 E2

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

–––––– Irwin ––––––

Union Pig and Chicken

Curb any barbecue cravings at Chef Kevin Sousa’s Union Pig and Chicken. Wash down the hearty, homemade goodness with local liquors or a glass of Pittsburgh Seltzer and house syrup. The full food and beverage menus are also available at the upstairs bar, Harvard & Highland. 220 N. Highland Ave., East Liberty. 412.363.7675. unionpgh.com.

Cenacolo Restaurant

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

724.689.2176. cenacolorestaurant.com.

–––––– Lawrenceville ––––––

NOTION RESTAURANT

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

412.361.1188. notionrestaurant.com.

Verde

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

412.404.8487. verdepgh.com.

Coca Café

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

–––––– Gibsonia ––––––

Salt of the Earth

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

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The Pines Tavern

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

cure

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

412.252.2595. curepittsburgh.com.

–––––– Ligonier ––––––

Embody Natural Health

Stop by the organic juice and smoothie café to cleanse your body and mind! Embody Natural Health is committed to providing organic, healthy drinks that have clear health benefits. Raw juices are a great way to break from chemicals and processed foods, giving your body a burst of nutrition and energy. 5400 Butler St., Lawrenceville.

412.477.0767. embodynaturalhealth.com.

Round Corner Cantina

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

Out of the Fire Café

Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family. State Route 31, Suite 200, Donegal. 724.259.8887. outofthefirecafe.com.

–––––– McMurray ––––––

Industry Public House

Named for its vintage, industrial-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St., Lawrenceville. 412.683.1100. industrypgh.com.

San Lorenzo Ristorante

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

4407 Butler St., Lawrenceville. 412.235.7696. facebook.com/sanlorenzolvpgh.

Sirena Taco Joint & Bar

Named after the Spanish word for mermaid, Sirena offers 19 varieties of tacos. From grilled albacore, to the Pittsburgh taco with spiced fries, steak, and Sriracha, the cuisine is that of Baja and complements a bar of craft beers and tequila aplenty — available outside at the cabana bar, too! Donaldson’s Crossroads, 3909 Washington Road, McMurray. 724.260.0329. facebook.com/sirenatacojointandbar.

–––––– Mt. Lebanon ––––––

La Gourmandine Bakery

This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. A second location is set to open in Mt. Lebanon soon. 4605 Butler St., Lawrenceville.

412.682.2210. 300 Cochran Road, Mt. Lebanon.

412.200.7969. lagourmandinebakery.com.

Pastitsio

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

Piccolo Forno

Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.

Tamari

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

For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.

Bistro 19

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

412.306.1919. bistro19.com.

Tender

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

412.402.9522. tenderpgh.com.

Wild Purveyors

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

Café IO

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

412.440.0414. cafeio.com.

Il Pizzaiolo

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitanstyle pizza using old-world technique and the highestquality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 8 Market Square, Downtown. 412.575.5858. ilpizzaiolo.com. e d i b l e a l l e g h e n y. c o m

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–––––– Mt Washington ––––––

The Porch At Schenley

Altius

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

Situated within beautiful Schenley Plaza, The Porch is a come-as-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike. Creating simple, delicious, madefrom-scratch food, using fresh ingredients from local partners and farms, The Porch is an authentic everyday experience for a casual meal, a special occasion destination, and a great place to enjoy the sights and sounds of Oakland with good company. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

–––––– North Hills ––––––

Mediterra Bakehouse & Cakehouse

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

–––––– Saxonburg ––––––

Randita’s Organic Vegan Caf & Mobile Food Truck Willow

sushi fUku

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

207 Commercial Ave., Aspinwall. randitas.com.

–––––– North Side ––––––

–––––– Regent Square ––––––

–––––– Sewickley ––––––

BREADWORKS

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

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

A Pittsburgh staple, Breadworks delivers bread daily to local restaurants, grocery stores, and specialty markets. The artisan bread offerings are also sold at the retail location on Pittsburgh’s North Side. At the end of each day, all unsold bread is donated to local shelters and food kitchens. 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.

Root 174

Beer Local.

–––––– Oakland ––––––

Square Café

Legume

Local Craft Beers

Square Café is a proud supporter of Grow Pittsburgh, on 16-Tap Rotation sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit.

The400 caféBottle also sources milk and cheese Over Choices from Marburger Dairy, coffee from Kiva Han, and bread Beer Tastings Bakery.

Even the plates are made from Allegro Hearth Every Wednesday locally by the Riverside Design Group, and the walls are bedeckedLive with Original art from Pittsburgh Music talents. 1137 S. Braddock Ave.,Tuesday Regent Square.

Every at 9 pm412.244.8002. square-cafe.com.

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

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

412.621.2700. legumebistro.com.

Just off Robinson Town Centre Exit 412.788.2333 · bocktown.com Bocktown Beer and Grill

Lucca

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

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Randita’s Organic Vegan Café

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

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Twitter!

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

724.728.7200. bocktown.com

December 2014 / January 2015

Salúd Juicery

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

–––––– Shadyside ––––––

café zinho Café Zinho

Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes.

Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene. 238 Spahr St., Shadyside. 412.363.1500.

Casbah

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

–––––– Strip District ––––––

Soba

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

412.362.5656. sobapa.com.

Bar Marco

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

Lidia’s Italy Pittsburgh

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

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

–––––– South Side ––––––

Ibiza Tapas & Wine Bar

Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be shared with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson St., South Side. 412.325.2227. ibizatapaspgh.com.

Cioppino

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

“We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

Mallorca

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

412.488.1818. mallorcarestaurantpgh.com.

Prestogeorge Coffee & Tea

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

savoy

Gaucho Parrilla Argentina

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

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

–––––– Washington ––––––

Stagioni

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

412.586.4738. stagionipgh.com.

Kaya

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

412.261.6565. bigburrito.com/kaya.

Angelo’s Restaurant

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

–––––– Squirrel Hill ––––––

Allegro Hearth Bakery

Allegro Hearth Bakery mixes only enough dough for the next day. The loaves are baked on a stone hearth, imparting a distinct flavor. Also serving pastries, pies, and cakes, the bakery sources local products from vendors including Turner Dairy, and supplies bread and pastries to more than 35 Pittsburgh businesses. 2034 Murray Ave., Squirrel Hill. 412.422.5623. allegrohearth.com.

The SpringHouse

La Prima Espresso

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

412.281.1922. laprima.com.

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

724.228.3339. springhousemarket.com. e d i b l e a l l e g h e n y. c o m

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EDIBLE ALLEGHENY Directory "BEECHVIEW" 2056 Broadway Ave Pittsburgh, PA 15216 412 - 344 - 4700

"EAST LIBERTY" 130 S Highland Ave Pittsburgh, PA 15206 412 - 362 - 7969

www.casarastapgh.com

Nature’s Table

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

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

Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com.

Church Brew Works

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

EAST END BREWING COMPANY

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

Erie Brewing Company

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

Hofbrauhaus Pittsburgh

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

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

Penn Brewery

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.

300 Beverly Road Pittsburgh, PA 15216 412.344.7434

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

800 Vinial St., North Side.

412.237.9400. pennbrew.com.

Stay Tuned Distillery

A craft distillery dedicated to small-batch gins and fine whiskey, Stay Tuned’s products are made and labeled by the batch. 810 Ravine St., Munhall. 412.461.4555. staytunedstills.com.

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.

East End Food Co-op

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

7516 Meade St., East Liberty.

412.242.3598. eastendfood.coop

GIANT EAGLE Market District

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

GLuten Free Zone

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

724.327.5000. yourglutenfreehealth.com.

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

Shop for a wide variety of fresh produce, flowers, meats, breads, pastries, as well as handmade crafts, jewelry, pottery, candles, soaps, and much more. 110 Andi Lane, Ligonier. 724.858.7894. ligoniercountrymarket.org.

Marty’s Market

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

MERANTE BROTHERS MARKET

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

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 farmers’ 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.

Trax Farms

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

RESTAURANTS Andrew’s Steakhouse

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

Casa Rasta

Serving delicious MexicanCaribbean fusion dishes, Casa Rasta focuses on keeping its menu fresh and flavorful. 2056 Broadway Ave., Beechview.

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

Schramm Farm and Orchard

THE GREEK GOURMET

Schwartz Living Market

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

1317eastcarson.blogspot.com.

Soergel Orchards

Growing fresh produce for generations, this family-run farm sells everything you need for making dinner, decorating the house, and finding a great gift.

2573 Brandt School Road, Wexford.

724.935.1743. soergels.com.

www.saltpgh.com

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.

Daphne Café

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

1002 Blank Road, Jeannette.

724.744.7320. schrammfarms.com.

Food + Drink 5523 Penn Avenue 412-441-7258

Whole Foods Market

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.

Salt of the Earth

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

5811 Ellsworth Ave., Shadyside.

412.441.1130.

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.

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.

A RAINBOW OF FLAVORS For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

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Osteria 2350

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

412.281.6595. cioppinogroup.com.

StonePepper’s Grill

Growers of Quality Fruits & Vegetables Since 1864

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

walnut GrIll

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

OPEN

YEAR-round!

Yinzburgh BBQ

A family owned and operated fruit and vegetable farm offering high-quality, homegrown produce. We also offer a wide selection of flowers and vegetable plants each spring, seasonal festivals, local meat and a new wine shop.

1002 Blank Road Westmoreland County 724.744.7320 | SchrammFarms.com

Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside.

412.621.YINZ. yinzburghbbq.com.

Schools Chatham University

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

Chop, wok, and Talk!

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

412.362.0679. chopwoktalk.com.

Robert Morris University

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

specialty Allegheny Coffee & Tea Exchange

Formerly Fortune’s Coffee, this Strip District staple has kept Pittsburgh caffeinated for more than 50 years with artfully roasted beans and 100 percent Ceylon teas. 2005 Penn Ave., Strip District.

866.569.5865. alleghenycoffee.com.

Bella Dolci Cookies

Offering made-to-order, homemade cookies, pastries, and other sweet treats that can be personalized for any occasion. Owner Ann Vickers uses old-world Italian recipes combined with modern twists to create these indulgent, special occasion creations. 412.576.2618.

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BURGH BITS AND BITES

A food tasting adventure and historic walking tour of Pittsburgh neighborhoods that offers delicious ethnic specialties. Come hungry!

Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville.

888.718.4253. burghfoodtour.com.

Coffee Tree Roasters

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops in Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.

DJ’S BUTCHER BLOCK

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

412.621.3100. djsbutcherblock.com.

Edible Arrangements

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

412.441.2270. ediblearrangements.com.

Espresso A Mano

An espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.

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

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

GIOVANNI’S CHOCOLATES

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

GRYPHON’S TEA

Specializing in organic, sustainable, and fair trade sources, these handbagged and custom-blended batches are available to provide customers with the perfect cup of tea. 4127 Butler St., Lawrenceville. 412.877.4223. gryphonstea.myshopify.com.

Healthy Pet Products

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

9805 McKnight Road, McCandless. 412.366.0700.

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

HILLMON APPLIANCE

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

780 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.

Intellectual Nutrition

Lisa Silberg is a talented personal chef offering specialized food services in the Greater Pittsburgh area. Intellectual Nutrition is a consultation and catering business offering nutritionally balanced meals and cooking classes for groups and individual clients. 412.841.4185. intellectualnutrition.net.

La Gourmandine

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

412.682.2210. 300 Cochran Road, Mt. Lebanon.

412.200.7969. lagourmandinebakery.com.

Loom Exquisite Textiles

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

KQV RADIO

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

the Mattress Factory

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

412.231.3169. mattress.org.

MCG Jazz

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

412.323.4000. mcgjazz.org.

Merante Gifts

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

Olive and Marlowe

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

The Olive Merchant

Honoring the integrity of extra-virgin olive oil, this specialty store features 40 flavors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate.

4430 William Penn Hwy., Rosa Court, Murrysville.

724.519.8576.

THE OLIVE TAP

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

412.586.4407. theolivetap.com.

Pittsburgh Parks Conservancy

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

Phipps Conservatory and Botanical Gardens

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

412.622.6914. phipps.conservatory.org.

A Sweet Addition to your Holiday Table

Sweet Egg

BREAD

Available December 23 & 24

PUREDENT

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

412.631.8947. puredent.net.

Rania’s Catering

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

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

Slow Food Pittsburgh

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

SPLASH KITCHEN BATH Home

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

Standing Chimney

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

724.336.5224. standingchimney.com.

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

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Ten Thousand Villages

Seasonal. Imaginative. Italian.

A Fair Trade retailer of artisancrafted 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.

Fallingwater

Turner Dairy

FOXLEY FARM

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

Una Biologicals

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

Hand-bagged. Custom-blended.

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

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

UNIVERSITY CLUB

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

123 University Place, Oakland.

412.648.8213. uc.pitt.edu.

Weather Permitting Pittsburgh

Now in its second year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery.

Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. weatherpermittingpgh.com.

Wheel and Wedge Cheese Shop

Give the gift of good taste!

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

TRAVEL Fairmont Pittsburgh

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

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.

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

Greene County TourisM

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

724.627.8687. greenecountytourism.org.

Ligonier Country INN

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

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

724.238.3651. ligoniercountryinn.com.

Oglebay Resort & Conference Center

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

OMNI WILLIAM PENN HOTEL

History defines elegance in this classic, Downtown Pittsburgh hotel.

Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.

Washington County Chamber of Commerce

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

Wellness Bikram Yoga Pittsburgh

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

412.513.5000. bypgh.com.

upmchealthplan.com.

The Breathe Project

Wines & Spirits 6 Mile Cellars

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

HARDIN ACUPUNCTURE

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

Himalayan Institute

Harborcreek, Pa.’s first winery is a fusion of an old country setting and modern accents. Handcrafted wines and hard ciders are sold locally at four farmers markets: Bethel Park, Moon Township, Market Square, and Sewickley. 5727 Firman Road, Erie.

814.580.8375. 6milecellars.com.

Arsenal Cider House & Wine Cellar

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

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

412.344.7434. hipyoga.org.

Christian W. Klay Winery

Janet McKee, Holistic Health Counselor

DreadNought Wines

PITTSBURGH CENTER FOR Complementary HEALTH and HEALING

ENGINE HOUSE WINERY

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.

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

South Hills Power Yoga Offering both heated & nonheated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont.

412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.

RUtz Skincare

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

UPMC MyHealth

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

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

412 Fayette Springs Road, Chalk Hill.

724.439.3424. cwklaywinery.com.

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

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

3339 Penn Ave., Lawrenceville.

412.621.1268. enginehouse25.com.

Gervasi Vineyard

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

Glades Pike Winery

Twenty-plus varieties of awardwinning wines. 2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.

Greendance Winery

A variety of wines from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.

J&D Cellars

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

724.579.9897. jndcellars.com.

La Casa Narcisi Winery

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

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Last Bite

Have a Ball

By Ian Mikrut | edited by andrea bosco | Photograph by Michael Fornataro | STYLING BY SAMANTHA CASALE

W

e’ve all been there. Whether it’s at a friend’s house for a holiday get-together or the annual company Christmas party, there’s almost always a fabulous cheese ball present. Perhaps you’ve been the person hovering over the snack table for a “socially unacceptable” amount of time. (Hey, it can be hard to step away!) Turn the tables this year by being the chef behind that amazing cheese ball. Wheel & Wedge Cheese Shop in the Pittsburgh Public Market will help you put together your own special sphere to ring in the season. Instead of using cream cheese, Wheel & Wedge Cheese Shop Manager Alix Wiggins suggests using a locally made Fromage Blanc. “It works great for a cheese ball base,” she says. “It’s a more flavorful alternative and is actually lower in fat, given that it’s made from Washington County whole milk instead of heavy cream.” Her top tip? “Step out of the box and update your old cheese ball recipe with some complex and delicious American cheeses.” Sounds grate to us! Wheel & Wedge Cheese Shop, Pittsburgh Public Market, 2401 Penn Ave., Strip District.

412.281.4505. pittsburghpublicmarket.org.

For this Artisan Cheese Ball recipe, visit edibleallegheny.com/recipes.

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SMOOTHER

SWEETER

BUBBLIER Snazzier

Impress your guests with our December Cocktail of the Month: Bourbon Sparkler

1 oz Evan Williams Bourbon, chilled 2 Tbsp vanilla bean syrup Enza Prosecco, chilled Infuse a basic simple syrup recipe with vanilla bean.

Add vanilla bean syrup and bourbon to a frosted glass and top with prosecco.

Please enjoy responsibly.

For more signature holiday cocktail ideas stop in today or visit FineWineAndGoodSpirits.com

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

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

Make UPMC Health Plan your choice.

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

UPMCHealthPlan.com

UPMCHealthPlan.com