edible
Member of Edible Communities
Allegheny March 2015
Celebrating Local Food & Healthy Lifestyles
Number 42
Potato, Onion, & Dill Latkas Recipe p. 15
breathe deep and heal in a Local salt cave
Hearty
SoupsQStews to Warm Your Bones
ProbioticPacked Kombucha
805-705-9178
• contents •
March 2015 features
departments 4 EDITOR’S LETTER
Let’s pause to enjoy the present.
5 CALENDAR
Plan ahead for intriguing cooking classes, an inaugural restaurant week, and galas where food is the focus.
6 FIRST COURSE
Find coziness in a bowl of soup. Then, find a new book and great events to keep on your radar.
12 THREE INGREDIENT FIX
Potatoes always win! From scalloped to smashed, the vegetable keeps us grounded. See what magic happens when three chefs add onion and dill to the mix!
18 EDIBLE EVENTS
20 PERFECT POURS
Reap the health benefits of kombucha from one local shop that specializes in the fermented tea varieties.
31 EDIBLE DINING GUIDE
Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.
36 DIRECTORY
Find the vendor details you’re looking for right here.
24 Heal Thy Life
Meat the Kennedy family! The fifth generation beef cattle farmers share local, chemical-free cuts with Pittsburgh and a highly respected legacy with each other.
26 Pass the Salt
Ancient miners experienced the healing properties of Himalayan salt thousands of years ago. Halotherapy, or salt cave therapy, is available in East Liberty — experience the cleansing environment for yourself.
40 LAST BITE
Dig in to The Modern Cafe’s awardwinning Reuben!
Pittsburgh’s foodies have kept busy this winter! Explore the savory events and start planning for next year.
Slurp soups, like NOLA’s Gumbo, on page 6.
Photograph by Michael Fornataro
edibleallegheny.com • edible Allegheny
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Celebrate St. Patrick’s Day with delicious
IRISH SODA BREAD Available March 14th & 17th
Celebrating Local Food, Farms & Cuisine, Season by Season
March 2015 Publisher
Jack Tumpson editor in chief
Christine McMahon Tumpson
WE A s k e d o u r s ta f f :
Executive Editor
What is your goto comfort food?
Andrea Bosco
“A Gruyère grilled cheese on buttery brioche.”
SENIOR Editor
Rachel Jones
ASSOCIATE EDITOR “Rigatoni with red sauce makes everything better.”
Liz Petoniak
Contributing writer
Colleen Ferguson
creative Director
Jason Solak
2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm breadworkspgh.com
“Mac n’ cheese or homemade ice cream.”
ASSISTANT ART DIRECTOR
Jordan Harriger
Graphic Designer & PHOTO STYLIST
Samantha Casale
STAFF PHOTOGRAPHER
Michael Fortnataro
contributing Photographers
Lindsay Dill, Ben Petchel, Allie Wynands Account ExecutiveS
“Pancakes. Definitely pancakes.”
Cameron Hassanzadeh, Meghan Milligan, Jaime Mullen, Joan Schmitt Business Manager
Aaron Crittenden
“A yummy pizza.”
Advertising production manager
Stephanie Flowers
“Grilled cheese and tomato soup.”
Director of Digital Media
Lauren Wells
art intern
Michelle Rowekamp
“Nothing beats the tofu green curry from Pusadee’s Garden in Lawrenceville. My ultimate fave!”
editorial interns
Ali Collaros, Anna Galanis, Katie Piscopio, Erin Powell Sales interns
Darrelyn Leebov, Alex Heitzenrater photo Intern
Ashley McLaughlin For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2015 Whirl Publishing, Inc.
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edible Allegheny • March 2015
Photograph by Cayla Zahoran
Bite Into a Healthy Lifestyle March is National Nutrition Month®, and this year the Academy of Nutrition and Dietetics chose a topic that reflects both healthy eating and physical activity habits. Nibble on some simple ways you can “bite into a healthy lifestyle.” By Claire Marshall MS, RD, LDN Senior Health Coach, UPMC Health Plan
Consume fewer calories if you need to lose weight. The easiest way to achieve weight loss is by burning more calories than you take in. It only takes a minute to consume 250 calories, but it can take an hour of exercise to burn that same amount. To determine an appropriate calorie level for your age and activity level, consult a registered dietitian or go to choosemyplate.gov.
Choose foods high in nutrients.
Make informed food choices. Instead of following the diet you heard your neighbor was on or cutting out entire food groups for no particular reason, become a welleducated consumer. Learn to decode food labels, make meal plans, and create shopping lists for the week. If you have questions or need help, ask your doctor if you should be following any specific diet or meet with a registered dietitian.
Get daily exercise.
Foods with the same amount of calories are not necessarily equal in nutrition. Focus on unprocessed, natural sources of fiber, vitamins, and minerals, like whole-grains, fresh fruits, and vegetables. Avoid processed foods which are packed with sodium, added sugar, and saturated or trans-fats.
Although exercise can help you lose weight, there are far greater benefits — like preventing chronic disease, managing stress, and improving sleep. If you don’t have time for structured exercise every day, try to take a walk on your lunch break. Even 10 minutes at a time is beneficial.
edibleallegheny.com • edible Allegheny
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• EDITOR’S LETTER •
Live for Now
During the final moments of a recent yoga practice, my instructor read a fitting quote by the Dalai Lama. She said: “When asked what surprised him about humanity the most, he said, ‘Man. Because he sacrifices his health in order to make money. Then, he sacrifices money to recuperate his health. And then, he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future. He lives as if he is never going to die, and then dies having never really lived.’” These awakening words were pivotal. Why aren’t we always enjoying the present? It’s time to simplify. While it’s exciting to focus on the future, and be stimulated by social media, what would happen if we stopped and put our health and personal relationships first? This issue gives you every reason to. Start with Soba’s Chicken Ramen (our cover soup!). Take 20 minutes to savor a soulwarming bowl. Get the details on its interesting ingredients on page 6. Find solace in the Himalayan salt cave at East Liberty’s Peace, Love & Zen Holistic Wellness Center. We explore the cleansing environment and reap the ancient mineral’s benefits on page 26. Take a trip with us to the Kennedy family farm in Valencia, page 24. The legacy business prides itself on raising quality livestock with a unique vegetative feed, selling chemical-free beef, and putting their family’s — and animals’ — health first. Stop at Salúd Juicery for a sip of jun — a hibiscus- and lemongrass-infused kombucha. On page 20, we explore the probiotic-packed, fermented tea, perfect for sharing over words of enlightenment with a friend. Keep your phones at bay.
Andrea Bosco, Executive Editor
Behind the Scenes We had a great time with the Kennedy family! Read more about their farm on page 24.
Now Open in Mt. Lebanon! Graphic Designer & Photo Stylist Samantha Casale holds a Yorkshire piglet at the Kennedy family farm.
Connect with us! @edibleAllegheny /edibleallegheny /edibleallegheny
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edible Allegheny • March 2015
On the cover: Chicken Ramen from Soba. photograph by michael fornataro.
• CALENDAR •
March 2015 March 7 Mardi Gras Cooking Class, Habitat, Fairmont Pittsburgh, Downtown, 412.773.8848
Don Shaw, Tim Stevens, Greg Lintner, and Matt Swider at the 18th Annual Empty Bowls Dinner
Month-Long All About the Burgh, the Culture to Ketchup Tour!, Station Square, mollystrolleyspittsburgh.com MARCH 1 (15, 29) Bread Class, Enrico Biscotti, Strip District, enricobiscotti.com Yoga in the Square — Rachel Backstrom, Market Square, downtownpittsburgh.com MARCH 3 Washington County Restaurant Week Kick-off Event, The Meadows Casino, Washington, washingtoncountyrestaurantweek.com MARCH 4 Wednesday Wine Flight: The Wines of Washington State, Cabaret at Theater Square, Downtown, 412.456.1390 (18) Farmers Market on Wheels, 100 Bayer Road, Robinson, farmtotablepa.com MARCH 5 Beeried Treasure: Terrapin Liquid Bliss, Bocktown Beer and Grill, Robinson, 412.788.2333 Sisters Place’s Crushed Grapes, PPG Wintergarden, Downtown, 412.233.3903 March 6 Beer Tasting: Dogfish Head, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 First Friday Dinner, Enrico Biscotti, Strip District, enricobiscotti.com (20) First and Third Friday Casual Wine Classes, Dreadnought Wines, Strip District, 412.391.1709 (6-15) Duquesne Light Pittsburgh Home & Garden Show, David L. Lawrence Convention Center, Downtown, 412.231.8400
Photograph by Cayla Zahoran
March 8 Cold Depression Workshop!, 68 East Crafton Ave., Crafton, 412.339.6468 March 9 (9-15) Washington County Restaurant Week, Locations in Washington, washingtoncountyrestaurantweek.com
March 16 Girasole!, Rania’s Catering, Mt. Lebanon, 412.531.2222
Risotto Cooking Class, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
March 17 St. Patrick’s Day
March 25 Seasonal Spring, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
St. Patty’s Day Party, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 March 18 Kaya’s Vegetarian Prix Fixe Dinner, Kaya, Strip District, bigburrito.com/kaya
James Beard Foundation’s Celebrity Chef Tour, Heinz Hall, Downtown, 412.252.2595 Pizza Class, Enrico Biscotti, Strip District, enricobiscotti.com
March 10 Street Food Goes Global!, Rania’s Catering, Mt. Lebanon, 412.531.2222
March 19 Bada Bing, Bada Bang! The Godfather Is Back!, Rania’s Catering, Mt. Lebanon, 412.531.2222
Quick and Delicious: Weeknight Meals, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
Girls’ Night Out: Cake Decorating, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
March 11 (25) Farmers Market on Wheels, 11 Stanwix St., Downtown, farmtotablepa.com
Spanish Wines: Beyond Rioja and Navarra — Granada fights for a seat at the table!, Sweetwater Center for the Arts, Sewickley, sweetwaterartcenter.org
March 27 Wine Tasting: Old World vs. New World, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
Wine Dinner in the Terrace Room, Omni William Penn Hotel, Downtown, 412.281.7100
(28) Farm to Table Pittsburgh’s Local Food Conference, David L. Lawrence Convention Center, Downtown, 412.563.8800
March 12 Asian Apps!, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 One Pot Cooking — Cranked Up a Notch!, Rania’s Catering, Mt. Lebanon, 412.531.2222 March 13 Cooking With Beer, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 (20) Flavor of Pittsburgh Food Tour, Crazy Mocha, Market Square, pghtoursandmore.net March 14 Swedish Easter Buffet Cooking Demo, Pittsburgh Public Market, Strip District, 412.281.4505 Teenager in the Kitchen: Cooking Latin, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 March 15 American Wine Society Pittsburgh Wine Conference and Amateur Wine Competition, Greater Pittsburgh Masonic Center, North Hills, awspghwineconference.org
March 20 First Day of Spring Fast Food At Home, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 March 21 Kids Can Cook and Kids Can Bake — Hands On!, Rania’s Catering, Mt. Lebanon, 412.531.2222 Date Night: Latin Flair, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 Parmesan Princess Cooking Demo, Pittsburgh Public Market, Strip District, 412.281.4505 March 22 Teenager in the Kitchen: Sushi Basics, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 March 23 Fish, Fish, Fish, and More Fish!, Rania’s Catering, Mt. Lebanon, 412.531.2222
March 26 Healthy American Fare, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 (27) Casbah: Benefit Dinner Series, Casbah, Shadyside, bigburrito.com/casbah
(27-29) Yoga Retreat, Camp Soles, Rockwood, 412.544.0917 March 28 Glass Slipper Ball featuring the Best of the Chefs and Libation Purveyors, Four Points Sheraton, Cranberry, GlassSlipperBall.com March 29 Holiday Brunch, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392 20th Annual Empty Bowls Dinner with the Greater Pittsburgh Community Food Bank, Rodef Shalom, Oakland, pittsburghfoodbank.org March 30 Simply An Elegant Dinner, Rania’s Catering, Mt. Lebanon, 412.531.2222 March 31 Lamb 101, Giant Eagle Market District — Robinson, Settlers Ridge, 412.788.5392
St. Patty’s Party, Christian W. Klay Winery, Chalkhill, 724.439.3424 edibleallegheny.com • edible Allegheny
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• First Course •
Take Comfort BY andrea bosco • PHOTOGRAPHs BY MICHAEL FORNATARO
March 20 marks the first day of spring; though, a Pittsburgh spring means it’s possible for that piercing chill to linger in the air. A good, warm-your-bones soup or stew is always a promising choice. Local chefs are using their creativity to put a spin on those homemade, consoling medleys — just enough to take a classic to the next level.
Sweet Potato Bisque Altius Executive Chef Jessica Gibson elevates your average bisque by serving hers tableside. She lines candied pecans, aleppo pepper, and two bourbon marshmallows, topped with fried sage, in a bowl. The restaurant’s servers pour the savory Sweet Potato Bisque over the ingredients for an interesting presentation. Altius, 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.
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edible Allegheny • March 2015
Oyster Stew NOLA Executive Chef Maggie Kielburger brings the Big Easy to the ‘Burgh with her rendition of Oyster Stew, a combination of mussels, oysters, artichoke hearts, and cream. She serves her Louisiana-inspired goulash with grilled baguette and fresh herbs. NOLA on the Square, 24 Market Square, Downtown. 412.471.9100. nolaonthesquare.com.
chicken ramen Soba’s Chicken Ramen is far from your average ramen. Executive Chef Dustin Gardner braises chicken breast and leg meat to create a confit. He adds miso broth; Royal Trumpet mushrooms; a soft, poached egg; and scallions, ginger, and daikon, which are referred to as “aromatics” on the menu. The coziness of this bowl doesn’t compare. Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com.
edibleallegheny.com • edible Allegheny
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• First Course •
App-etizing Choices Phipps’ Let’s Move Pittsburgh program, which aims to fight childhood obesity through nutrition and physical education, developed the Green Light Foods app to empower shoppers to make healthy choices at the grocery store. A simple scan of a barcode in the app reveals nutritional information, with a “traffic light” color grid to indicate low, moderate, and high concentrations of ingredients that contribute to obesity. “We are thrilled to offer Green Light Foods as a solution for parents and other caregivers with limited time to spend scrutinizing labels in the grocery store,” says Phipps Executive Director Richard V. Piacentini. “It is our hope that the new tool will not only make it easier for families to embrace healthy living, but also help to instill in children better eating habits that will serve them well for a lifetime.” The app, which was developed collaboratively by Let’s Move Pittsburgh and students at Carnegie Mellon University, is available to download through iTunes and Google Play stores. Phipps Conservatory and Botanical Gardens, 1 Schenley Drive, Oakland. 412.622.6914. phipps.conservatory.com. Let’s Move Pittsburgh, letsmovepittsburgh.org. — Colleen Ferguson
L
Check out these upcoming gourmand events!
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edible Allegheny • March 2015
March 6-15 - Duquesne Light Home & Garden Show
The Duquesne Light Home & Garden Show returns to the David L. Lawrence Convention Center, bringing its largest show ever! More than 10 acres of 1,700 exhibits will be on display for all of your home needs and desires. Plus, new this year, former Builder Magazine editor Boyce Thompson, will be on hand to introduce hot, trendy products from world-wide companies like Nest, Kohler, Whirlpool, Mitsubishi, and SageGlass. For a full list of 2015 exhibitors, visit pghhome.com.
March 15 - Nonna’s Sunday Dinner
Girasole is bringing back Nonna’s Sunday Dinner, where for $50, guests will indulge in a primi platter — meats, olives, and roasted red peppers; pasta —
rigatoni in rich, red gravy; carne — meatballs, sausage, ribs, and braciole; contorni — eggplant parmigiano and rapini with pignoli nuts; insalata; and dolci — gelato, pizzelle, biscotti, fruit, and nuts! Call Girasole at 412.682.2130. for reservations, as seating is limited.
March 27-28 - 2015 Annual Farm to Table Conference
“Cooking at Home” serves as the theme of this year’s Farm to Table Conference, which will take place once again at the David L. Lawrence Convention Center. Check out hands-on cooking demonstrations and let local health, nutrition, and gardening vendors enlighten you, all while mingling and networking with industry professionals. Register online at farmtotablepa. com/conference. — Liz Petoniak
Photographs from Adam Milliron
Tour de Feast Something good is cooking in Pittsburgh! The James Beard Foundation’s Celebrity Chef Tour is coming to the Senator John Heinz History Center on March 25. Bringing the unique experience of dining at New York City’s historic James Beard House to cities throughout the country since 2004, we’re excited for the Pittsburgh pit stop. Chef Justin Severino of Cure Restaurant will host the event, joining other top chefs to create exquisite, multicourse meals while giving guests the opportunity to participate in making the tasty creations. “Anyone who has been to one of our Cure-ated dinners knows that I’ve got a passion for collaborating with other chefs,” says Severino. “The James Beard Foundation Celebrity Chef Tour dinner is going to be just like one of our guest chef events, but on a bigger stage, at a larger scale, and for a great cause. I’m so excited to be bringing these great chefs to Pittsburgh and to show them what we are all about here.” Bring your fellow foodies — and your tastebuds — for a delicious experience. For tickets, visit jamesbeard.org/events/ pittsburgh. — Erin Powell
Photograph from Adam Milliron
USDA local, fresh-cut
beef • pork • lamb • poultry
Open every Saturday 5 A.M. -12 NOON for pre-orders and walk-in customers
@ 344 N. Sheridan Ave - inside the East Liberty Farmers' Market Mon-Fri Farm: 724-898-2316 Saturday Stand: 412-661-1875 edibleallegheny.com • edible Allegheny
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Learn more about our farm-direct sourcing and whole beast butchery at martysmarket.com/happymeat 2301 Smallman Street Pittsburgh, PA 15222
RISING READ Tie your apron and flour your hands because dough is on the rise in Luke Och’s new book, “Birdsong Bread: Methods and Recipes for Honest Bread,” released this past fall. Based on Och’s Birdsong Bread blog, the book features hearty chapters on different bread types and offers helpful insight about making sourdough breads, quality breads formed with packaged yeast, seasonal bruschetta, and much more. “They are great beginner breads, but even experienced bakers will appreciate their charm,” says author and bread baker Luke Och. “They are the breads whose aromas filled homes 100 years ago. Breads that make memories.” Och, who hails from Crafton, Pa., has been baking bread for over six years and enjoys sharing his skills, knowledge, and enthusiasm for honest bread with others. Leading readers through the process of great bread making, Och does his best to clarify the technical aspects in the book, but he encourages fellow bread makers to enjoy the process. “This bread is well worth waiting for, and it will take some time,” says Och. “In time, your senses and intuition will guide you to that perfect loaf.” “Birdsong Bread” is now available as an ebook through online stores like Amazon and Barnes and Noble. Birdsong Bread, birdsongbread. wordpress.com. — E.P.
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edible Allegheny • March 2015
Photograph from Luke Och
Celebrity chef and former White House Executive Chef Walter Scheib.
12 food artisans, 6 family farms, 4 dairies, 4 produce vendors, 1 farm cooperative and 1 forager seeding 14 restaurants and a catering company.
w w w. b i g b u r r i t o . c o m
dish this For the first time ever, the Washington County Tourism Promotion Agency is hosting Washington County Restaurant Week! It all kicks off March 3 at the Triple Crown Banquet & Conference Room at The Meadows Casino from 5-9 p.m., where celebrity chef and former White House Executive Chef Walter Scheib will make an appearance. The inaugural week-long celebration, March 9-15, features inhouse specials at participating restaurants. As of press time, participants include: Al an’ Ruben’s Bar & Grill, Angelo’s Restaurant, Atria’s Restaurant & Tavern, Beechie’s Place, Bella Sera, Bistecca Steakhouse & Wine Bar, Crazy Mocha, Franco’s Trattoria, Jacksons Restaurant Rotisserie Bar, Juniper Grill, Saga Hibachi Steakhouse & Sushi Bar, The Meadows Casino, Palazzo 1837 Ristorante, Reflect Bistro and Bar, Toscana Brick Oven, and Zoup! Sponsors Beverage Distribution, Inc.; Horizon Properties Group, LLC; Melone Advertising; The Meadows Casino; Observer Publishing Company; Reinhart Food Service; Southern Wine and Spirits; and WJPA welcome patrons to prep their taste buds at the kick-off and get excited for a week of culinary excitement. For more information and to purchase tickets, visit washingtoncountyrestaurantweek.com.
Photograph from Washington County Tourism Promotion Agency
Your destination for the largest variety of premium, fresh, sweet, & savory flavor infused Olive Oils and Vinegars
We are a third generation family-owned farm dedicated to sustainable agriculture and growing a diverse variety of fruits and vegetables. Join our family in this coming season’s harvest by taking part in our popular Community Supported Agriculture (CSA) program or by stopping out at our farm stand.
724.519.8576
Dillner Family Farm 4140 Sandy Hill Road Gibsonia, PA 15044 phone 724.444.6594 • dillnerfamilyfarm.com
4430 William Penn Highway Murrysville, PA 15668
near Pasqualino's Restaurant on RT 22
our for y w! p u Sign CSA no 2015
Farm Market and CSA June through October
“Loved, loved, loved this CSA. I rarely needed to go out and buy any produce at all.” from Franklin Park edibleallegheny.com • edible Allegheny
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• 3 INGREDIENT FIX •
The Eyes of March By Rachel Jones • Photographs by Michael Fornataro • Styling by SamANTHA Casale
I think you can make an entire food pyramid out of potatoes. You’ve got your mashed and smashed; scalloped and baked; and, of course, French fries. They even speak to family traditions, in the forms of pierogi, gnocchi, and latkas. And, with St. Patrick’s Day serving up all things Irish, we have even more of a reason to celebrate these beloved spuds this month. Check out how three local chefs took the tubers to new levels with the addition of onions and dill.
Dilled Potato and Caramelized Onion Tart By Crystal Baldwin of Giant Eagle Market District Y I E L D : 4 S E R V I NG S
DI RECT I ONS INGR ED IEN T S 1 cup flour ⅛ teaspoon salt ⅛ teaspoon sugar 6 tablespoons very cold, unsalted butter, cubed; plus 4 tablespoons whole ¼ cup cold water 1 ½ cups yellow onion, thinly sliced ½ pound Yukon gold potatoes, sliced thinly 3 tablespoons fresh dill, chopped, divided Sa lt and freshly ground black pepper, to taste ¼ pound Market District™ Gouda cheese, coarsely grated 1 t ablespoon milk or cream Crème Frâiche for garnish
• Mix flour, salt, and sugar in a large bowl. Cut the 6 tablespoons of butter cubes into the flour mixture, just until the butter is the size of large peas. Gradually add water, mixing gently. (The mixtures should be crumbly, but it should still hold together. If not, add more cold water, 1 tablespoon at a time.) • Press the dough into a disk. Wrap in plastic wrap and refrigerate for 2 to 24 hours. • Preheat the oven to 400°F. Heat 4 tablespoons of butter in a skillet over medium-high heat. • Add the onion and cook until golden brown. Add the potatoes and sauté for 5 minutes. Add 2 tablespoons of dill to the potato-onion mixture. Season with salt and black pepper, to taste. • On a well-floured surface, roll the dough into a circle, 8 to 9 inches in diameter, and ⅛ -inch thick. Place the dough in a shallow baking pan. • Spoon the potato-onion mixture onto the center of the dough, leaving a 1½-inch border. Top with the gouda. • Fold the border around the tart toward the center to encase part of the filling, crimping the edges as you go. Brush the folded-over edges with the milk or cream. • Bake until the border is golden brown and the cheese is bubbly and golden brown, 25 to 30 minutes. • Serve immediately with dollops of Crème Frâiche and 1 tablespoon of dill on top.
Giant Eagle Market District, marketdistrict.com.
Crab Tater Tots with Caramelized Onion Crème Fraîche By Mike Zawojski of The Terrace Room YI E L D : 24 TOTS
DI RECTIO NS IN GR ED IE N T S 3 potatoes 1 white onion, diced 1 pound jumbo lump crab meat 2 tablespoons dill, chopped ¼ cup panko bread crumbs, plus 2 cups 2 cups cheddar cheese, grated Salt, to taste 1 cup flour 2 eggs, beaten ½ cup Crème Frâiche
• Peel and cut the potatoes into large pieces. Place them in a large pot, cover with water, and boil until tender. • Mash the potatoes through a food mill and reserve. • Cook diced onion in a sauté pan over low heat, stirring frequently until a dark caramel color is achieved. • Add all of the caramelized onions, except 2 tablespoons, to the potato mixture. Gently stir in the crab, dill, ¼ cup panko bread crumbs, cheddar cheese, and salt. • Form the mixture in to 2-inch cylinders. Dredge each one in flour, then beaten eggs, then the 2 cups of panko bread crumbs. Refrigerate for at least 1 hour. • Deep fry the tots for 2 to 3 minutes. (Or, for a healthier option, bake them for 20 minutes at 350°F. • Mix the set aside 2 tablespoons of caramelized onions and Crème Frâiche together to make a dipping sauce for the tots.
The Terrace Room, Omni William Penn Hotel Lobby Level, 530 William Penn Place, Downtown. 412.553.5235. omnihotels.com.
Potato, Onion, and Dill “Latkas” By Brandon Fisher of Salt of the Earth Y iel d : 6-10
DIRECTIONS • Place the russet potatoes on a sheet tray. Dry bake for 45 minutes at 375°F. • Remove the potatoes from the oven and allow them to cool for 15 minutes. Refrigerate until completely chilled. • Peel and finely dice the Spanish onion. Finely mince the garlic. • Heat 2 tablespoons of oil in a small sauce pot over medium-low heat. Gently sweat the onion and garlic, stirring with a wooden spoon until translucent.
INGREDIENTS 3 medium russet potatoes 1 Spanish onion 1 clove garlic ½ cup oil (olive or vegetable, divided) ¼ teaspoon celery seed Zest from half of one lemon 1 ½ teaspoons kosher salt 1 egg ¼ cup of fresh dill, finely chopped
• Remove from heat and allow to cool. • Peel the potatoes, and grate into a large mixing bowl. Mix in the chilled, sweated onions and garlic. • Stir in celery seed, lemon zest, kosher salt, egg, and dill. Cover the mixture with plastic wrap, and refrigerate for 20 minutes. • Using a ¼ cup mixing cup, scoop out individual portions from the mixture. Place the prepared portions onto a clean sheet tray. • Shape each one into a small cake, about ½-inch in thickness. • Heat 2 tablespoons of oil in a sauté pan over medium-high heat. Gently place in enough potato cakes to fill the pan. • Remove the latkas with a spatula, and transfer them to a cooling rack before serving.
+ Chef Brandon Fisher serves his latkas with spicy, dill-cured salmon, pickled shallot, and whole grain aioli.
Salt of the Earth, 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.
Nothing bootleg about it. Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail. We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.
530 William Penn Place, Pittsburgh, Pennsylvania 15219 omnihotels.com/pittsburgh • 412-281-7100
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edible Allegheny • March 2015
Edible Leafy GreenFIN_Splash 1/30/14 11:09 PM Page 1
Faucets Fixtures Hardware Cabinetry Tile
Cranberry Twp.
1237 Freedom Rd. 724.772.1060
Murrysville
4807 William Penn Hwy. 724.733.2600
www.exploresplash.com
... Have Some
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17
• Edible Events •
Studio AM Presents Brunch By ANDREA BOSCO • Photographs by Ben Petchel
Every Sunday, Studio AM, comprised of artist Baron Batch, John Malecki, Sean Beauford, Jim Klocek, and Michael Poach, hosts a unique brunch. The set-up is unconventional, and housed in the space — formerly Smoke in Homestead — where Batch’s art decks the walls. “It's a relaxed atmosphere where guests want to hang around long after they've finished eating,” Beauford says. “Every week, Chef Steve [Morehouse] singlehandedly prepares amazing food that guests can't get enough of. We also feature exclusive pastries from Sweet Little Eats. In everything we do, our goal is to give people a new, memorable experience, and brunch is no different.” Go get your brunch on! Studio AM, studio-am.com.
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edible Allegheny • March 2015
Cure Welcomes The Commoner Cure owner and Executive Chef Justin Severino welcomed The Commoner Executive Chef Dennis Marron to Pittsburgh with a pair of collaborative dinners. Guests had the delicious opportunity to sample Marron’s cooking ahead of the debut of The Commoner, the modern American tavern open within the Kimpton's Hotel Monaco Pittsburgh. Deviled Scotch eggs, wrapped in sausage, and smoked tuna tartare were just two tasty items guests feasted on. We’re currently loving the walk-up window for grabbing lunch on Strawberry Way; the incredible draft list; the décor; and one of our favorites, the Steak & Ale Pie, made with braised short rib, root vegetables, pearl onion, and beer gravy baked in a suet pie crust and served with a pie bird! Cure, curepittsburgh.com. The Commoner, thecommonerpgh.com. C h ec k i t o u t
Symphony of Food The 8th Annual Symphony of Food, hosted by WOMEN of Southwestern PA, Inc., was truly one for the books! More than 350 guests were treated to a delicious spread of offerings at Bella Sera, including hot and cold appetizers by Giant Eagle Market District Chef Ben D’Amico; a winter salad by Il Burloni Chef Rob Bernoski; Pasta Angelina by Angelo's Restaurant Chef Jim Chambers and Owner Michael Passalacqua; filet mignon with broccolini by Jacksons Restaurant Chef Corey Baker; island jerk salmon with mango salsa, coconut black bean rice, and pineapple glaze by Mitchell's Fish Market Chef David Indorato; and Sacher-Torte by Signature Desserts chefs Steve and Linda Mueser. The night featured live entertainment, a variety of wines, and speakers, including Congressman Tim Murphy. Says chair Cathy Shader, “The highlight of the evening was an acknowledgement from Rep. Tim Murphy's office that recognized the many years of WOMEN of Southwestern PA's service to the local community.” The funds raised at Symphony of Food benefited less fortunate women and families in Allegheny, Washington, Greene, and Fayette Counties. — Anna Galanis
Top: Photograph from Adam Milliron
The East End Food Co-op Presents Winterfest Nearly 500 supporters gathered at the Hosanna House for the East End Food Co-op’s third annual Winterfest celebration, providing more than 17,000 meals for Greater Pittsburgh Community Food Bank families! The night was full of light fun as guests struck silly poses in the photo booth and enjoyed entertainment by Pittsburgh’s local performers. The musical lineup included DJ Selecta of WYEP’s Grand Groove Radio, who kept the party going with a variety of contemporary and classic tunes; Shelf Life String Band, a five-piece ensemble specializing in acoustic string music; and Union Rye. The East End Food Co-op’s café prepared a number of items like mushroom barley soup, a Mediterranean platter, and baked goods, which included the most delectable chocolate cherry cupcakes. Donations from local vendors included cheese from Hidden Hills Creamery, Doe Run Farm, and Firefly Farms; hummus from Greek Gourmet Marketplace; a sundae bar from Legume; craft beer from East End Brewing Company; and Clarion River Organics’ pickled watermelon radishes for Bloody Mary mocktails. A chance auction and activities provided by the Children’s Museum of Pittsburgh were added bonuses! — A.B. + Katie Piscopio edibleallegheny.com • edible Allegheny
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• PERFECT POURS •
Back
Vitality
Salúd Juicery’s kombucha and jun pack a probiotic punch BY LIZ PETONIAK • PHOTOGRAPHS BY MICHAEL FORNATARO
S
Turning out a consistent product poses the biggest challenge for Salúd, as brewing kombucha can be viewed as a cross between an art form and science. “I’m poring over spreadsheets and recording everything, but still so much of it is tasting,” Treichler says. “It’s a living organism, which makes it a complex process.”
alúd Juicery is always brewing something new and exciting. Right now, we’re loving kombucha and jun, two tasty beverages, both made from fermented tea. “It’s crazy, fizzy fun,” says co-owner Ginny Corbett, who first discovered the refreshment while on a “juice safari” in California, where kombucha and jun are much more commonplace. Currently, the community healing space is the only local producer of a nonalcoholic version of the drink and offers three varieties on tap at its two locations. “It’s really refreshing, kind of like concentrated summer,” says Charlie Treichler, kombucha-meister. “It’s effervescent, tart, and sweet. I think because it’s fermented, it’s a lot more complex than a traditional soft drink would be.” In fact, the brew master markets kombucha as an alternative to soda, as it still holds that same fizzy, carbonated taste, but without the harmful chemicals and dyes. We’re completely sold! Though Asian cultures have been brewing kombucha and jun for thousands of years, it’s only gained popularity in the U.S. within the past few decades. Corbett attributes the beverage’s growing popularity to the general movement of rediscovering health in our country. Says Corbett, “We’re rediscovering the gut as a second brain — it’s the only organ in our body that works independently of our brain, which I think is amazing because your brain tells your heart and the rest of your organs what to do. So, your emotional and mental health actually depend on your gut health.” She goes on to describe two pillars of gut health: pH balance and bacteria balance, which kombucha and other probiotic-rich, fermented foods, such as yogurt and sauerkraut, address. “A good, healthy gut bacteria level is 80 percent good bacteria and 20 percent bad bacteria. Kombucha has the good bacteria, or probiotic, which will provide balance, and will help you feel better.” Corbett notes people can have an allergy to kombucha, just like they can have an allergy to strawberries or nuts, so they might start with a taster before purchasing a 64-ounce growler. However, those who feel hesitation should know that an allergic reaction incredibly uncommon. “Fermentation in general has been a part of our human heritage for thousands of years, and that just gives me a lot of confidence that it’s OK!” says Treichler. Thus far, the duo says they’ve received an overwhelmingly positive response from those who have tried their “Komburgh-cha” and jun, and it seems they couldn’t be happier to help spread the word about this fantastic, fermented drink. Says Corbett, “Salúd is all about coming alongside people while they heal, pointing out alternatives, and assisting people in discovering small, little changes that can change your life.” Salúd Juicery, 733 Copeland St., Shadyside. 412.683.1064. 348 Beaver St., Sewickley. 412.259.8818. saludjuicery.com.
edibleallegheny.com • edible Allegheny
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• Feature » Back to Vitality •
Breaking It Down:
How Salúd makes kombucha and jun 1. Treichler brews a large, strong batch of tea with either sugar or honey, and then dilutes the tea with water for taste.
2. He adds what he calls “starter,” or part of
a previously brewed batch of kombucha, which lowers the pH and increases the acidity, creating an ideal environment for the “SCOBY” (Symbiotic Community of Bacteria and Yeast) to grow.
3. He covers the concoction with cloth for
fermentation in Salúd’s stainless steel vats (or a smaller jar, if he’s experimenting), which takes five to seven days. During this time, he works to maintain pH and a consistent temperature, while tasting constantly for the goal level of tartness.
4. Treichler says a one- or two-day waiting period
during the fermentation process before serving makes all the difference between a “really good batch” and a “mediocre batch.” Once the taste is right, he removes the cultures and the elixir is ready for drinking.
Salúd offers three types of kombucha and jun on tap at both of its locations: its traditional “Kom-burghcha,” a hibiscus lemongrass jun, and a coconut-flavored jun, which Corbett notes is a healthier alternative to an energy drink. After opening a take-home bottle, Treichler recommends consuming the drink right away for the best taste, though it will keep for several days in the refrigerator.
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edible Allegheny • March 2015
Penn's Corner Farm Alliance is your connection to healthy, farm fresh foods grown in southwestern PA. Our 30+ family farms supply you with the best local foods through our Community Supported Agriculture (CSA), online Farm Stand, and wholesale to area restaurants.
We are accepting 2015 CSA members now. Enter ppromo code EDIBLEAD when you sign up for a 2015 CSA share for a $10 discount.
PITTSBURGH’S
Kombucha Jun Though jun can be viewed as a subcategory of kombucha, a few fundamental differences separate the two. Kombucha is made from fermented raw sugar and black tea, while jun is made from raw honey and green or white tea. Also, jun typically takes longer to ferment.
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• Heal Thy Life • The Kennedy family raises Purebred Shorthorn, Shorthorn Charolais Crosses, and Shorthorn Red Angus Crosses.
All SFamily By Rachel Jones Photographs by Michael Fornataro Art Direction by SamANTHA Casale
The members of the Kennedy crew share the importance of relationships — with fellow farmers, dedicated customers, their livestock, and each other. As the lights of Cranberry Township start to fade from view, the roads of Valencia get windier and dip lower. Cruising around a bend, I’m greeted by a cluster of auburn cows, huddled by a tree in a nearby clearing. A few miles further, more cows gather on the other side of the road. It’s clear that I’m in Kennedy country.
Jacob, Taylor, and Mayson show off the pretty Yorkshire piglets they raised this year.
The frontrunners of the J.L. Kennedy Meat Stand for 14 years, John and Valarie Kennedy raise and sell all cuts of poultry, beef, pork, and lamb — a practice five generations in the making. When their 20 to 25 beef cattle, pigs, lambs, chukar partridges, and pheasants need more space than their farm’s 10 acres, the livestock are welcome to venture onto the additional 400 acres rented within the Kennedy family. “We’re fortunate to have those connections through the family,” Valarie says. “And, if our livestock isn’t the proper age, we know we can use some for our cousins’ or our neighbors’, and they’ll still reach our standards. Those relationships don’t happen over night; it takes years of trust.” All sales take place at the Farmers’ Market Cooperative of East Liberty, where connections with dedicated customers are reinforced and introductions with new customers are established. “Since my kids are the fifth generation in that same location, which we took over from my in-laws, Jim and Rita Kennedy, the customer group has been like a family to us,” Valarie says. “We’re really proud of that bond and the openness that we have with our customers.” New buyers approach the stand every week, interested to hear about the products, and the trials and tribulations on the farm. Valarie’s daily tasks include working the phone; booking sessions at their game bird hunting reserve, Four Seasons Game Bird Farm; scheduling meat pick-ups and deliveries; and coordinating the business’ public relations. John does most of the physical labor, which entails directly caring for the livestock. Their children — Jacob, 15; Taylor, 13; and Mayson, 8 — do a little bit of everything. Getting to know the group on a personal level makes us more appreciative of everything that goes in to making their products ready for purchase. And, even if you don’t hear the stories or see their beef cattle’s championship prizes, there’s a big reason new customers quickly turn into repeat customers. “They say, ‘I just have to come back because I’ve never eaten anything like this on a local level,’” Valarie says. “That’s what makes us proud.”
“Even though we grew up with different backgrounds, cooking local food ourselves was always the standard for John and I,” Valarie says.
The taste of the USDA-inspected, chemical-free beef begins with a unique vegetative feed. Molasses, beet pulp, and cotton seed are mixed into the typical standard serving of shelled corn. Plenty of pastures are available to supplement their diets, and some of the cattle are exclusively grass fed. These feedings have a higher priority than the Kennedy family’s own meals. “We put their needs before ours,” Valarie says. “We have concern for the animals’ welfare at all times.” The children walk amongst the cattle and care for the piglets daily. The hands-on interactions increase the animals’ comfort and decrease their fear, which shines through in their attitudes and behaviors. Even as I chat with Valarie, Taylor, and Mayson inside the property’s gaming lodge, the muffled sounds of their voices are enough to bring the cattle around to the fence. From there, they wait to greet John and Jacob when they return from baseball practice. Being so close with the residents of the farm — those in flannel and those in fur — is one of the most rewarding parts for Valarie. “We are the beef Kennedy legacy,” she says. “That even goes back to the type of cattle we have, an Irish mix called Beef Shorthorn. There’s a lot of different types of cattle out there, and they’re all very good. But, it makes it personal when it’s been in your family heritage for five generations that way. It’s special.” As Pittsburgh foodies continue to search for chemical-free beef and celebrate all things local, the J.L. Kennedy Meat Stand is proud to contribute. “Eating healthy, non-processed meat may be trending right now,” John says. “But, that’s what we grew up eating. We want to continue to promote that with our kids.” “That’s just how it should be,” Valarie adds. “It’s a human need to prepare your own food as much as you can. Making sure you have a good meal and you know where it came from should be a top priority. After that, everything else falls into place.” Farmers’ Market Cooperative of East Liberty, 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com. Four Seasons Game Bird Farm, 115 List Hill Road, Valencia. 724.898.2316. fourseasonsgamebirdfarm.com. edibleallegheny.com • edible Allegheny
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• FEATURE •
PASS THE SALT From the mines to our meals, we’re embracing the benefits of this multipurpose mineral, one dash at a time
BY LAUREN WELLS PHOTOGRAPHS BY MICHAEL FORNATARO
As I peruse the nearly full canisters of herbs, leaves, and seasonings in my pantry, the recipient of my People’s Choice Award becomes glaringly evident. Salt, with its unmatched versatility, limitless shelf life, and instantaneous, flavor-enhancing powers, reigns supreme. Once used by our early ancestors to treat wounds and preserve food — particularly through methods of pickling, fermenting, and curing — this primitive brine has traveled hundreds of centuries to become the vital culinary component it is today. While its palate-pleasing properties are evident, salt plays a crucial role in our physical health, as well. Beyond the shaker, it serves as our primary source of sodium, an essential nutrient that helps to regulate fluid balance, muscle contraction, heart activity, and metabolism. Beyond the kitchen, a recent emergence of “salt cave therapy” rooms in the U.S., including one right here in Pittsburgh, has cultivated an entirely new understanding of salt’s medicinal effects on the body when inhaled into the lungs. Determined to understand this mystery mineral, we asked four local salt specialists for the facts. Trust us: they’re anything but flaky.
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edible Allegheny • March 2015
edibleallegheny.com • edible Allegheny
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• FEATURE » PASS THE SALT •
Similar to salt caves, Himalayan salt lamps are made of rocks imported from natural salt mines and claim to purify the environment. “They’re great to have in your home, especially around the television and other electronics,” says Coe. Peace, Love & Zen’s salt lamps are available in the center’s lobby, ranging from $25-100.
S AL T E S CA P E “This is as light as it gets in here,” whispers Peace, Love & Zen Holistic Wellness Center owner Susan Coe, ushering the Edible Allegheny team into what feels like another dimension. I note the pleasantly balmy climate; airy, tranquil music; and invigorating, salt-noted aroma, wondering if we’ve somehow teleported to the tropics. From the gently heated floors to the star-dusted ceiling, we’re surrounded by eight tons of Himalayan salt, imported from Pakistan and transformed into the first and only room of its kind in Pittsburgh. “It’s not uncommon for people to fall asleep in this salt cave,” Coe says with a laugh. While the cave itself is less than two years old, its purpose has been around for centuries, most notably in Eastern Europe. Halotherapy, also called Himalayan salt cave therapy, uses a Halogenerator to grind up and pump salt into the air of a man-made salt cave, ultimately recreating the same type of air found in natural salt mines. Breathing this air into the lungs, Coe tells me, has been known to alleviate
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edible Allegheny • March 2015
the symptoms of upper-respiratory ailments like asthma, allergies, sinusitis, COPD, bronchitis, common colds, and even headaches and migraines. “Himalayan salt contains 84 trace minerals that our bodies need to survive,” Coe explains. “It’s also an anti-inflammatory, so it’ll naturally clear up and dry out any congestion you might have.” The concept of salt cave therapy is thought to have originated in Poland, where salt miners were found to be generally healthier than the rest of the population. Coe, whose “journey of wellness” inspired her to open a Himalayan salt cave of her own, says that the therapy has made a significant, positive impact on her health. “Generally, I don’t suffer from upperrespiratory issues, but I will tell you this: I’ve come into the cave with headaches, and I’ve walked out without them. It’s really powerful.” All health issues aside, Coe recommends the 45-minute halotherapy sessions to anyone looking to relax and de-stress. “It’s such a cleansing environment,” she says. “The experience is so good for your mind, body, and soul.” Leslie Bonci, director of sports nutrition at UPMC’s Center for Sports Medicine,
encourages those in pain to give halotherapy a try, stressing that the cave’s effects — while powerful — are not permanent. “[Salt cave therapy] is a temporary relief, but there’s nothing wrong with that,” she says. “People should be doing whatever it is that makes them feel physically better.”
AGAIN S T T HE GRAIN A Himalayan salt cave session may relieve your illness, but unfortunately, simply eating that salt won’t do your common cold much good. Instead, Himalayan salts, and others like them, offer more of a culinary benefit. As Steel City Salt Company owner John Tarallo explains, Himalayan salt belongs to a class of unprocessed, “gourmet” salts, also called unrefined salts. These salts — varieties include Sicilian, Hawaiian, Peruvian, Fleur de Sel, and sea salt, to name a few — are harvested naturally, and may contain traces of essential minerals like magnesium, potassium, and iron. An iodized table salt, on the other hand, is usually processed and void of minerals.
Still, despite the presence of essential minerals in unrefined salts, most nutritional experts agree that there isn’t actually much of a difference between the two. “The body isn’t sensitive enough to know the difference between [refined and unrefined salts],” says Bonci. “A gourmet salt might have a more distinct taste, but at the end of the day, it’s still salt.” In fact, on a gram-for-gram basis, unrefined salts and table salts contain exactly the same amount of sodium, according to Elizabeth Ruder, assistant professor at the University of Pittsburgh’s School of Health and Rehabilitation Sciences. “Unrefined salts do contain minerals not found in refined salts, but they’re found in extremely small quantities that are too small to meet your nutritional needs,” she explains. Bonci adds that certain gourmet salts, like sea salt, tend to taste more “intensely salty” than their refined counterparts, causing us to consume less of them in a single serving.
Taste-wise, gourmet salts are characterized by their unique flavors and textures, and can possess different “mouth feels,” depending on how large their natural crystals are. And, while they aren’t necessarily healthier for us, they seem to give our food more zest than a table salt would. Tarallo, an avid cook, imports his gourmet salts from places all over the world — ranging from France, to Bali, to Hawaii — and suggests experimenting with the different varieties to find your favorites. “The table favorite is the Himalayan Pink Salt. Very smooth taste and finish, and perfect for cooking,” Tarallo says. “But, if you’re looking for crunch, try the Bali Pyramid Salt, which has a higher moisture content.” Like Coe, Tarallo also offers a variety of Himalayan salt lamps, in addition to salt shot glasses (“pour a shot, and use the salted tequila to make a margarita!”) and Himalayan salt slabs, which are used to sear and season food simultaneously.
Peppered Pasta with Himalayan Pink & Peruvian Pink Salts By John Tarallo, owner, Steel Cit y Salt Company
Chef’s note: “This is my favorite every-night pasta recipe — just the right amount of texture and flavor! Any kind of pasta can be used, but I prefer penne. The other ingredients can also be altered to suit your taste.”
INGREDIENTS Olive oil Penne pasta Dash of Himalayan Pink Salt Diced onion, to taste Selection of your favorite peppers, chopped (Chef’s note: “I use sweet and hot banana.”) Dash of red wine or balsamic vinegar Chopped stem tomatoes, to taste Crushed garlic, to taste Fresh or dried basil and/or parsley, to taste Dash of Peruvian Pink Salt Pecorino Romano cheese, for garnish (Chef’s note: “Locatelli is my personal favorite!”)
DIRECTIONS • Bring a large pot of water to a boil. While water heats up, drizzle a large sauté pan with olive oil, and heat on low until hot. • As soon as the water begins to boil, add pasta, a few drops of olive oil, and a pinch of Himalayan Pink Salt. Cook the pasta according to directions on the package. • Add onion and peppers to the sauté pan. Stir occasionally, until onion browns and peppers soften. Add a dash of red wine or balsamic vinegar, tomatoes, and garlic. Stir, and let simmer until the pasta is done cooking. • Drain the pasta. (Save some of the cooked water if you prefer a thinner dish.) Add herbs and a pinch of Peruvian Pink salt to the sauté pan. • Toss the pasta with the pan mixture until fully integrated. If desired, drizzle olive oil over the pasta. • Serve with a glass of red wine and fresh Pecorino Romano cheese, such as Locatelli.
W HEN T O S AY W HEN For someone with a generally healthy lifestyle, an occasional sprinkle of salt on those Brussels sprouts probably won’t cause any harm. However, in our world of fast food chains, microwaveable dinners, and misleading nutritional labels, consuming more sodium than you need is actually quite easy to do. Unfortunately, high sodium levels are not something to take lightly. With increased sodium intake comes elevated blood pressure, and with that comes a whole host of health risks: stroke, heart disease, and kidney disease, among others. Currently, the U.S. government’s Dietary Guidelines for Americans caps our max sodium intake at 2,300 milligrams per day, which is a challenge, considering that there’s roughly that much sodium in just one teaspoon of salt. Says Ruder, “Most of the sodium in our diets comes from sodium that’s already inherent in the foods we eat regularly — not from the salt shaker. But, if you really want to lower your sodium, the best way would be to look at the composition of processed foods in your diet.” In addition to limiting heavily processed foods, some alternative methods of lowering sodium include: learning how to interpret and be more aware of nutrition facts panels; increasing fruit and vegetable intake; trying to be more “salt-savvy,” i.e., taste-testing your food first before adding more salt; and getting creative in the kitchen. “Instead of always reaching for the salt shaker first, try something different,” suggests Bonci. “A hint of pepper, herbs, or flavored vinegars can also give fabulous tastes to our food.” Peace, Love & Zen Holistic Wellness Center, 6023 Broad St., East Liberty. 412.661.0777. peaceloveandzen.com. Steel City Salt Company, steelcitysalt.com. University of Pittsburgh, pitt.edu. UPMC, upmc.com.
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For your table, your home, your heart & soul. Antiques • PA Wine • Outdoor Furniture Largest Selection of Henri Fountains in Pgh!
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edible Allegheny • March 2015
528 Trax Rd. 412-835-3246 Finleyville, PA 15332 www.traxfarms.com
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• Dining guide •
Grilled flatbread with ricotta cheese, heirloom tomatoes, and arugula from Bella Sera.
Eat with us at one of these local restaurants Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable. –––––– Mulitple Locations ––––––
Mad Mex
Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time. Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills. madmex.com.
–––––– Canonsburg ––––––
Bella Sera
Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.
–––––– Bridgeville ––––––
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.
–––––– Downtown ––––––
Where art meets industry In the heart of Pittsburgh, welcoming business
Bee’z Bistro & Pub
and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines,
A family-owned restaurant that’s been in business for more Andys sommelier. In a rich setting of pop-art and industrial than 20 years, Bee’z Bistro & Pub started out asthat a celebrate small the impactThe feature accents of Andy Warhol bar of Fairmont Pittsburgh hotel is one of the pizza shop and has grown into a full-service restaurant and Andrew Carnegie, Andys is Pittsburgh’s premier most captivating spots in the city, with exquisite interior For more information, please call 412 773 8848 social products destination—where art meetsfinishing, industry, andclassic cocktails, and bar. The “Chef’s Selection Menu” utilizes and an extensive wine list. 510 Market Street, Pittsburgh where you meet the city. sourced from the surrounding area, including a selection Chef Jason Dalling pairs local cheeses and chocolates of local craft beers served in the Pub. 3249 Washington Pike, with local wines for featured flights. 510 Market St., Bridgeville. 412.257.9877. beezbistroandpub.com. Downtown. 412.773.8884. andyswinebar.com. beers and cocktails, perfectly paired by our chef and
7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1
Rumfish Grille
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. Photograph by Michael Fornataro
Six Penn KitcheN
Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com.
3/5/10 4:09:21 PM
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.
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. edibleallegheny.com • edible Allegheny
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–––––– Highl and 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 S. Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.
–––––– East Libert y ––––––
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 — 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. –––––– L awrenceville ––––––
NOTION RESTAURANT
notion restaurant serves dinner Tuesday through Saturday from 6-10 p.m., and offers a four-course fixed price menu, along with 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 Brandon Fisher sources from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.
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.
–––––– Greensburg ––––––
The Supper Club
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.
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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.
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.
–––––– Mt. Lebanon ––––––
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. sanlorenzopgh.com
Bistro 19
The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Farms, and Uptown Coffee. 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.
Tamari
La Gourmandine Bakery
This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. 4605 Butler St., Lawrenceville. 412.682.2210. 300 Cochran Road, Mt. Lebanon. 412.200.7969. lagourmandinebakery.com.
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.
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.
Wild Purveyors
Every product sold at this specialty food market — from wild edible plants and berries, to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The onestop destination offers certified-organic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler St., Lawrenceville. 412.206.9453. wildpurveyors.com. –––––– Ligonier ––––––
Piccolo Forno
Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.
Round Corner Cantina
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. –––––– Mt Washington ––––––
Out of the Fire Café
Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family. 3784 State Route 31, Suite 200, Donegal. 724.259.8887. outofthefirecafe.com. –––––– McMurray ––––––
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.
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.
Sirena Taco Joint & Bar
Named after the Spanish word for mermaid, Sirena offers 19 varieties of tacos. From grilled albacore, to the Pittsburgh taco with spiced fries, steak, and Sriracha, the cuisine is that of Baja and complements a bar of craft beers and tequila aplenty — available outside at the cabana bar, too! Donaldson’s Crossroads, 3909 Washington Road, Suite 201, McMurray. 724.260.0329. sirenapgh.com.
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. –––––– North Hills ––––––
Willow
Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com. edibleallegheny.com • edible Allegheny
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–––––– North Side ––––––
–––––– Regent Square ––––––
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 S. Braddock Ave., Regent Square. 412.243.4348. root174.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.
Square Local CraftCafé Beers Square Café is a proud supporter of Grow Pittsburgh, on 16-Tap Rotation
established
1933
pittsburgh, pa
The Modern Cafe
Serving shots and beer on the North Shore since 1993, The Modern Cafe provides an exciting atmosphere for grabbing a bite to eat before, during, or after a Pittsburgh sporting event, while choosing from a selection of more than 90 beers and award-winning sandwiches. 862 Western Ave., North Side. 412.321.4550. themoderncafe.com. –––––– Oakl and ––––––
Legume
Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.
sourcing herbs, heirloom tomatoes, and potatoes from Over Choices the nonprofit. The400 caféBottle also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and Beer Tastings bread from Allegro Hearth Bakery. Even the plates are Every Wednesday made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. Live Original Music 1137 S. Braddock Regent at Square. 412.244.8002. EveryAve., Tuesday 9 pm square-cafe.com. Exceptional Homemade Food ‘til Midnight –––––– Robinson ––––––
Just off Robinson Town Centre Exit Bocktown Beer and Grill 412.788.2333 · bocktown.com
Bocktown prides itself on the use of local vendors for Follow bocktowntapshot on Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com
–––––– Sewickley ––––––
Salúd Juicery
Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818. 733 Copeland St., Shadyside. 412.683.1064. saludjuicery.com. –––––– 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.
Soba
Mediterra Bakehouse & Cakehouse
Lucca
Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.
Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in house. 801 Parkway View Drive, Building 8, Robinson. 412.490.9130. mediterrabakehouse.com.
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.
–––––– Saxonburg ––––––
Randita’s The Porch At Schenley
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.
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Organic Vegan Caf & Mobile Food Truck Randita’s Organic Vegan Café
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.
Umi
Committed to serving ingredients that ensure freshness and quality, Umi provides Japanese delicacies unlike any other. A large selection of fish is flown in from around the world, making dining at Umi an absolutely finedining experience. 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi.
–––––– 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.
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.
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.
Eleven Contemporary Kitchen
Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Derek Stevens provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a customtailored experience. 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.
Gaucho Parrilla Argentina
Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.
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.
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 ––––––
–––––– Squirrel Hill ––––––
Allegro Hearth Bakery
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
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.
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.
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.
–––––– Strip District ––––––
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.
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. edibleallegheny.com • edible Allegheny
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• edible allegheny directory •
Nature’s Table 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
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
Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.
Erie Brewing Company
Following the tradition of five generations, John and Val Kennedy and their children provide a variety of locally raised meat and poultry at the Farmers’ Market Co-op of East Liberty. The stand is committed to serving steroid- and antibiotic-free meats that are federally certified with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperative ofeastliberty.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
CLASSES, WORKSHOPS, AND HEALTHY LIFESTYLE VENDORS 36
edible Allegheny • March 2015
GLuten Free Zone
Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.
Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across the East Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.
Coming this summer 2015!
GIANT EAGLE Market District
Offering fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.
EAST END BREWING COMPANY
Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year round and seasonal beers. 2401 Penn Ave., Strip District. 412.537.2337. eastendbrewing.com.
300 Beverly Road, Mt Lebanon 412.344.7434
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
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
Serving domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily since 1954. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.
J.L. Kennedy Meat Stand
Ligonier Country Market Located at Loyalhanna Watershed Farm, the market is open from mid-May to October and hosts more than 130 vendors each week. Shop for a wide variety of fresh produce, flowers, meats, breads, 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.
Nature’s Way Market
A natural grocery store, featuring certified organic food, glutenfree products, and more healthy choices. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.
Penn’s Corner Farm Alliance
Local farmers deliver fruits, vegetables, and other farm-raised products right to you. 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. 724.625.1211. quality-gardens.com.
Sunny Bridge Natural Foods
THE GREEK GOURMET
Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.
THE LIVERMORE
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.
From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, nonalcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600.
Schramm Farm and Orchard
McCormick & Schmick’s Seafood Restaurant
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.
Schwartz Living Market
The Schwartz Living Market is an evolving collaborative process, creating “An Urban Oasis for Healthful Living.” Its goals are to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303. 1317eastcarson.blogspot.com.
Soergel Orchards
The nation’s premier family of seafood restaurants is designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.
Osteria 2350
A casual Italian eating establishment, similar to a tavern, yet less formal than a ristorante or trattoria, this space offers seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. osteria2350pittsburgh.com.
StonePepper’s Grill
Growing fresh produce for generations, this family-run farm sells everything you need for cooking dinner, decorating the house, or finding a great gift. 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.
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.
Trax Farms
walnut GrIll
Explore the antique loft, the wine shop, and items from the specialty market for a delicious dinner or lunch on the go. Be sure to add the farm’s family-friendly events to your calendar. 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.
Whole Foods Market
Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
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 Mexican-Caribbean fusion dishes, Casa Rasta focuses on keeping its menu fresh and flavorful. 2056 Broadway Ave., Beechview. 412.344.4700. 130 S. Highland Ave., East Liberty. 412.362.7969. casarastapgh.com.
Daphne Café
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.
Enjoy fresh, upscale casual dining, fit for the entire family at four different locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. 1595 Washington Pike, Bridgeville. 412.564.5746. eatwalnut.com.
Yinzburgh BBQ
Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside. 412.621.YINZ. yinzburghbbq.com.
Schools Chatham University
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.
Farm to Table Pittsburgh
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. belladolcicookies.com.
FEDE PASTA
Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.515.5983. fedepasta.com.
Fortunes Gourmet Coffee
For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees. Subscribe to its coffee subscriptions and have your favorite blend delivered at your doorstep. 412.771.7767. fortunescoffee.com.
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.
FRESH FROM THE FARM JUICES
This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-ofa-kind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. freshfarmjuices.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.
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.
Healthy Pet Products
Edible Arrangements
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.
Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty. ediblearrangements.com.
Espresso A Mano
Farm to Table Pittsburgh provides Local Food Programs for schools, employers, senior residencies, and community groups as it strives to bridge the gap between consumers and local food producers. Its Wellness Program and local food tastings aim to provide locally grown foods that benefit both physical and economic health. 412.563.8800. farmtotablepa.com.
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.
HILLMON APPLIANCE
Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. hillmonappliance.com.
edibleallegheny.com • edible Allegheny
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Intellectual Nutrition
The Olive Merchant
SPLASH KITCHEN BATH Home
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.
Honoring the integrity of extravirgin olive oil, this specialty store features 40 flavors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576. theolivemerchant.net.
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.
La Gourmandine
THE OLIVE TAP
Standing Chimney
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 exhibits you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side. 412.231.3169. mattress.org.
MCG Jazz
The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side. 412.322.0800. mcgjazz.org.
Merante Gifts
Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370.merante-gifts.com.
Olive and Marlowe
This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of flavored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com.
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Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.
Pittsburgh Parks Conservancy
Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $60 million toward park improvements and have recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.
Phipps Conservatory and Botanical Gardens
Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions. It brings fresh perspectives and artists into its historic glasshouse environment; and advocates for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org.
PUREDENT
A mercury-free, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.
Rania’s Catering
Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com.
Slow Food Pittsburgh
A nonprofit, eco-gastronomic membersupported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. slowfoodpgh.com.
A store, a gallery, and a destination, located on a farm dating back to the mid-1880s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.
Ten Thousand Villages
A Fair Trade retailer of artisan-crafted home décor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh. tenthousandvillages.com.
Turner Dairy
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
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. 510 Maryland Ave., Shadyside. weatherpermittingpgh.com.
Wheel and Wedge Cheese Shop
Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Pittsburgh Public Market. Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. 2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org. wheelandwedge.com.
TRAVEL Fairmont Pittsburgh
Located in the heart of Pittsburgh’s business, cultural, and retail hub, the Fairmont offers superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.
Fallingwater
America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.
FOXLEY FARM
An exceptional 60-acre estate located in the middle of fox hunting country in the Laurel Highlands. 118 Foxley Lane, Ligonier. 724.238.3916. ligonierfoxleyfarm. com.
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. 20273 Rt. 19, Cranberry, 724.814.9676. bypgh.com.
The Breathe Project
A coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.
Wines & Spirits 6 Mile Cellars
HARDIN ACUPUNCTURE
Himalayan Institute
Award-winning wines and a restored 1880s barn, suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.
A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.
Janet McKee, Holistic Health Counselor
Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.
PITTSBURGH CENTER FOR Complementary HEALTH and HEALING
This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 South Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com.
South Hills Power Yoga
Offering both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.
RUtz Skincare
Literally and metaphorically, Rutz is all about beauty — rooted in goodness. Founder Steph Schuler aims to enrich the skin — and the lives — of women everywhere. rutzskincare.com.
UPMC MyHealth
MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.
Food + Drink 5523 Penn Avenue 412-441-7258 www.saltpgh.com
Arsenal Cider House & Wine Cellar
High quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.682.7699. arsenalciderhouse.com.
Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.
Salt of the Earth
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.
Christian W. Klay Winery
DreadNought Wines
From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is a oenophile’s fantasy. 2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.com.
ENGINE HOUSE WINERY
This beautifully renovated firehouse features a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.
Gervasi Vineyard
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
Cheers to over 40 distinct wines, from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.
J&D Cellars
Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes. 290 Roupe Road, Eighty Four.
A RAINBOW OF FLAVORS For Discriminating Taste Buds
2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998
edibleallegheny.com • edible Allegheny
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• Last Bite •
‘Wich Craft By Andrea Bosco • Photograph by Michael Fornataro
The Reuben sandwich’s origin is as mysterious as it is delicious. Some say its name comes from a Lithuanian-born grocer from Nebraska. Another theory suggests that it’s named for Arnold Reuben, a German immigrant who founded Reuben’s Restaurant and Delicatessen in New York City in 1908. The melt-in-your-mouth variety is ever-popular at The Modern Cafe in the North Side — especially around St. Patrick’s Day, when corned beef consumption is at an all-time high. Third-generation owners Irene and Dean Zotis stack their well-dressed Reuben using marble rye from neighboring business Breadworks, Russian dressing, Swiss cheese, lean corned beef, and sauerkraut. “Our Reuben was one of our first sandwiches,” says Irene. “It’s all about the placement of everything — it all comes together really well.” In 2005, the Pittsburgh natives opened the deli, which houses a Prohibition-era bar that lends itself nicely to St. Patrick’s Day celebrations and events, such as North Side Sandwich Week and Allegheny West’s Neighborhood Mixer. This month, the Reuben will be on special and paired with beer tastings. With its first-rate crunch factor and dash of acidic zing, it’s easily its own perfect pairing. The Modern Cafe, 862 Western Ave., North Side. 412.321.4550. themoderncafe.com.
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For updates and specials, follow The Modern Cafe on Facebook, facebook.com/ ModernCafePGH, and Twitter, twitter.com/ModernCafePgh.
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edible Allegheny • March 2015
edible DC
Celebrating the Local Food Culture of the Capitol Region, Season by Season
Mick Klug on Peaches
Refresh: Cold Summer Soups T H E H E I R LO O M TO M ATO
SUMMER 2014
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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
edible Toronto Member of Edible Communities
®
AND THE GOLDEN HORSESHOE
No. 15 • Spring 2011
edible TULSA
Inspired | Informative | Influential
Spring’s Bean Sprung! Overindulge in Asparagus while the Local Pickings are Good Romance the Palate, Latin American Style Taste Prince Edward County Resurrect Tradition
Support Local Community, Food & Drink Member of Edible Communities