Edible Allegheny - March 2014 by WHIRL Publishing

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

March 2014

Fire Up Your Health Routine

Don’t Diet, “Livet” with juicing, mindful meditation, and gluten-free recipes

Light As Air

Float away with our favorite dessert on page 56

Get to know your H2 O! Dive in and explore 5 common myths

Down to Earth

Planting season is here — prepare your garden

PLUS!

Perfectly Poach an Egg Cook with Coconut Oil Spring Ahead with Tasty Events

Member of Edible Communities Display Until March 31, 2014

71896 45765

MARCH 2014 $4.95

Water Works

Number 36

contents March 2014

departments 4 Editor’s Letter We’re psyched for spring. Join us in a celebration of the season!

6 Calendar

Kick-start your calendar with outdoor activities, cooking classes, and delicious fundraisers.

8 First Course

After reading our roundup of fresh news bites, you’ll be in the know about new eateries, award-winning chefs, environmental happenings, and more.

14 Edible EveNts

There’s always tasty fun brewing around town! Catch up on foodie fêtes and visits from celebrity chefs, right here.

18 Editor’s Kitchen

We’re crazy for coconut oil. With uses from cooking to healthy cosmetics, we can’t get enough of this multi-use must-have.

20 Online Dish

Want to freshen up your food routine? These local bloggers are inspiring us at the dinner table, at brunch, and in the grocery store.

22 Local Leaders

SAVOY Restaurant Executive Chef Kevin Watson is a force for good in our neighborhoods. See how he translates his cooking savvy to community service.

24 Three Ingredient Fix

Perfectly poach an egg, and pair it with asparagus and Parmesan cheese using these three recipes.

29 Perfect Pours

How much do you know about your H2O? Quench your thirst — both physically and mentally — as we dispel five common myths about water.

45 Edible Dining Guide

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

50 Edible Directory

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

56 Last Bite

You’ll say, “Oui!” to La Gourmandine Bakery’s light-as-air chouquettes.

features

35 Live Your Life

Don’t diet...“livet!” Edible Allegheny staffers made a pledge to try a variety of healthy eating and living plans, all of which enhanced their minds, bodies, and spirits. Join in their exploration of a happier, healthier way of life.

Find three egg-cellent recipes on page 24. Photograph by Cayla Zahoran.

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edible Allegheny

juicery

Celebrating Local Food, Farms & Cuisine, Season by Season

March 2014

& health products

Publisher

Jack Tumpson “A Microplane zester/grater, which editor in chief I use with everything — Parmesan Christine McMahon Tumpson cheese, fresh ginger, and citrus!” Executive Editor

WE Ask ed our staff :

What is the one kitchen tool that you can’t live without?

Nicole Barley Senior Editor

Renew • Resolve • Rebalance

JUICE CLEANSE

Start your journey with a

Fresh Pressed Juice

Andrea Bosco

348 Beaver St., Sewickley 412.259.8818 www.saludjuicery.com

“My collapsable colander — it’s strong enough to strain big pots of pasta, but folds flat in the cupboard!”

Associate Editor

Rachel Jones Editorial Assistant

Liz Petoniak

“The NutriBullet, which I use for everything from breakfast smoothies and grinding fresh herbs, to making almond butter!”

art Director

Jason Solak ASSISTANT ART DIRECTOR “My spring whisk! It thoroughly mixes homemade salad dressings and delicate sauces in seconds.”

Jordan Harriger Graphic Designer

Samantha Casale

“A cutting board. It’s where most of my meals begin.”

Staff Photographer

Cayla Zahoran ADVERTISING DIRECTOR

Sue Rye Glaneman Account ExecutiveS

Emily Cassel, Janet Irwin, Meghan Milligan, Jaime Mullen Business Manager “An orange peeler and a sharp Wüsthof Epicure Chef’s Knife are my two must-have kitchen tools.”

Brandon Dunphy Advertising production manager

“My Vitamix 1300 TurboBlend! I can’t live without a protein shake every morning, but I also use this thrifty tool to make juices and mix

Stephanie Penrose Director of Digital Media

Lauren Wells Editorial interns

Leading you on a healthy journey to reconnect with God’s good earth. Check us out on

Emily Bastaroli, Teeara Doner, Ian Mikrut, Alyssa Miller Photography Interns

Michael Fornataro, Samantha May Advertising Interns

Nicole D’Agostino, Julia Douglass, Megan Falo, Maggie Giuffrida, Tyler Houlden For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2014 Whirl Publishing, Inc.

edible Allegheny

March 2014

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Editor’s Letter

Live & Love W

hat does it mean to live your best life? The answer to that question is different and deeply personal to each of us. Not just that, but the journey that leads us to happiness and health is always evolving and really, never ending. That’s why, in this issue, six of our staff members attempted to better their days by being more mindful. Whether they worked toward that goal by way of a healthy eating plan or a daily meditation practice, we discovered a key truth — it’s all about balance. Our Editor in Chief Christine Tumpson came up with the word “livet” as a response to the word “diet.” We hope you’ll find inspiration in their stories, starting on page 35, and start down a path of healthier living with us. These pages are also filled with things we love because, as part of that best-life quest, we all know how important it is to indulge in those special pleasures now and then. Our last page is an ode to chouquettes, the French pastries we discovered at La Gourmandine Bakery. I tasted my first cloud-like bite of choux dough this morning and was instantly transported away from my desk to a sidewalk café along the Champs-Élysées. Food so fine that it has the ability transport us around the world? Talk about bliss. Another comforting, yet simple treat is the star of our Three Ingredient Fix — the workhorse that is a poached egg. Put it on a nest of pasta, slip it into a bowl of soup, or use it to top a salad or an open-faced sandwich — healthy and homey. As for our cover, we thought, what better way to refresh and revitalize than with a glass of crisp, cold water? Our writer, Lauren Wells, thoughtfully swims through the many myths surrounding the life-giving liquid that covers 71 percent of the Earth’s surface and comprises as much as 75 percent of our bodies. Drink it in on page 29. Cheers, and here’s to your health! Nicole Barley, Executive Editor

Plus! Connect with Edible Allegheny Magazine online. Recipes!

Visit us on the web at edibleallegheny.com to browse recipes, blogs, and local resources. Featured Recipe: No-Fail Kale Roll-Up from Melissa Ferraro, owner, Family Organics edibleallegheny.com/recipes

Like us on Facebook by searching “Edible Allegheny”

following on page 20!

@edibleAllegheny asked: What’s next for the

Pittsburgh food community? Share your plans with us! @getfitpgh (Fittsburgh) answered: We’ll be connecting local farmers to their communities with our Food Boxes!

Inspirational Post of the Month:

“There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.” — Bernard-Paul Heroux, Basque philosopher

Photographs by Cayla Zahoran. edible Allegheny

March 2014

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Calendar

March 2014 Beer School in the Pub, Whole Foods Market, Wexford, 724.940.6100

Girasole Favorites, Giant Eagle Market District, Robinson, 412.788.5392

724.728.7200

Abita Brewing Co. Tasting, Bocktown Beer, Monaca,

March 11 (Tuesday)

Fasching Celebration, Hofbrauhaus, South Side,

Sheraton Station Square Hotel, Station Square, 412.486.3946

March 5 (Wednesday)

Monaca, 724.728.7200

March 1 (Saturday)

Bloomfield, 412.362.0679

Emerald Jewels and Flying Sunsets, The Songbird

Shadyside, 412.420.2290

(5, 12, 19, 26) Wednesday Wellness

Mardi Gras Cooking Class, Habitat, Fairmont

Thirsty Dog Brewery Tasting, Bocktown Beer,

Through March 9

Orchid and Tropical Bonsai Show, Phipps

Conservatory and Botanical Gardens, Oakland, 412.622.6914

Through March 28

The Circus of Life: Work by Susan Winicour,

American Jewish Museum at the Jewish Community Center of Greater Pittsburgh, Squirrel Hill, 412.521.8011

French Wines Made Easy (to Understand),

412.224.2328

Blue Canoe Brewery Tasting, Bocktown Beer,

Tapas & Paella Cooking Class, Chop, Wok, & Talk!,

TEDxManhattan: Changing the Way We Eat Viewing Party, Women for a Healthy Environment,

Foods Market, East Liberty, 412.441.7960

Pittsburgh, Downtown, 412.773.8848

American Heart Association Heart Ball of Washington County, Hilton Garden Inn — Southpointe,

Bowls, Whole

Robinson, 412.788.2333

March 6 (Thursday)

Canonsburg, 412.208.3577

German Cooking Class, Chop, Wok, & Talk!,

3rd Annual Autism Frostbite 5K & Kids Fun Run, N. Park Rose Barn, Allison Park,

Sisters Place’s Crushed Grapes, Wintergarden at PPG

positivemovementz.com

Place, Downtown, 412.233.3903

Gluten-Free Sampling Event, Giant Eagle

Robinson, 412.788.5392

Breakfast Basics, Giant Eagle Market District, Robinson,

Beeried Treasure: Sneak Attack from 21st Amendment, Bocktown Beer, Monaca, 724.728.7200

Bloomfield, 412.362.0679

Market District, Robinson, 412.788.5392; Shadyside, 412.681.1500; South Hills, 412.831.1480

412.788.5392

Pittsburgh Beerfest 2014, David L. Lawrence Convention Center, Downtown, beerfesttickets.com Amish-Made Donuts, Soergel Orchards, Wexford,

Italian-American Cuisine, Giant Eagle Market District,

Gluten Free 101, Soergel Orchards, Wexford, 724.935.1743

March 7 (Friday)

724.935.1743

Party in the Tropics, Phipps Conservatory and Botanical

Winter Wine Tasting Hike, North Park, Allison Park,

Teenager in the Kitchen: Sushi, Giant Eagle Market

Gardens, Oakland, 412.622.6914

ventureoutdoors.org

District, Robinson, 412.788.5392

March 2 (Sunday)

(7-16) Duquesne

19th Annual Empty Bowls Dinner, Rodef Shalom

Light Home & Garden Show,

Sanctuary, Blawnox, 412.828.5393

March 12 (Wednesday)

French Dinner with Wine Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

New Holland Brewing Company Tasting, Bocktown Beer, Robinson, 412.788.2333

March 14 (Friday)

McBark & Brew, Animal Friends, North Hills, 412.847.7000

St. Patrick’s Day Beer Tasting, Soergel Orchards,

Wexford, 724.935.1743

(14,16) 10th Anniversary Knit & Crochet Festival, Four Points by Sheraton Pittsburgh North, Cranberry, pghknitandcrochet.com

March 15 (Saturday)

Irish Ale Trail Hike, White Oak Park, McKeesport,

ventureoutdoors.org

Appetizers with Chef Josh, Fede Pasta/Cenacolo Restaurant, Irwin, 724.515.5983

March 17 (Monday) St. Patrick’s Day

David L. Lawrence Convention Center, Downtown, 412.231.8400

March 18 (Tuesday)

4th Annual Cookies4Chris Luncheon & Vendor Show, South Hills Country Club, Whitehall, 412.885.2374

(7-28) Fun-a-Day

724.941.6799

American Wine Society Pittsburgh Wine Conference & Wine Competition, Masonic Center,

March 8 (Saturday)

Congregation, Oakland, 412.431.8360

Art Show, Mr. Roboto Project,

Bloomfield, funaday.blogspot.com

XTERRA Appalachia, Yellow Creek State Park, Penn

EsScential Wellness Class: Cooking with Essential Oils, Metamorphosis Center, McMurray, Chinese Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

North Hills, 724.289.8748

Run, americanadventuresports.com

March 3 (Monday)

Small Fry: Whoopie Pies, Giant Eagle Market District, Robinson, 412.788.5392

Talk!, Bloomfield, 412.362.0679

412.362.0679

Taste of Trax, Trax Farms, Finleyville, 412.835.3246

American Ireland Fund Gala: An Evening with David McCullough, Heinz Field East Club Lounge,

Italian Cooking Class, Chop, Wok, & Talk!, Bloomfield, (3-9) 2014

MS Awareness Week, 412.261.6347

(3, 10, 17, 24, 31) Meatless

Mondays, Whole Foods

Market, East Liberty, 412.441.7960

20th Annual Mardi Gras Gala, Westin Convention Center Hotel, Downtown, 412.322.5880 (4, 11, 18, 25) Taco Tuesday, Whole Foods Market,

East Liberty, 412.441.7960

(4, 11, 18, 25) Half Pints Kids Market, Wexford, 724.940.6100

Night Dining, Chop, Wok, & Talk!,

Bloomfield, 412.362.0679

EsScential Wellness Class: Looking Deep into the Blue, Metamorphosis Center, McMurray, 724.941.6799

edible Allegheny

ventureoutdoors.org

(8, 14, 15) Date

March 4 (Tuesday)

Curry Hike, Panhandle Trail, Carnegie,

Club, Whole Foods

March 2014

March 9 (Sunday)

Healthy Comfort Food Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

Soup of the Month Hike, Schenley Park, Oakland,

March 19 (Wednesday)

Healthy Mexican Cooking Class, Chop, Wok, &

North Shore, 412.207.0760

March 20 (Thursday) First Day of Spring

Indian Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

Dreadnought Wines’ Wine Dinner — Old World vs. New World, Omni William Penn Hotel,

Downtown, 412.391.1709

ventureoutdoors.org

March 10 (Monday)

Moroccan Cooking Class, Chop, Wok, & Talk!,

Bloomfield, 412.362.0679

March 21 (Friday)

8th Annual Farm to Table Pittsburgh Conference, David L. Lawrence Convention Center,

(21-22)

Downtown, farmtotablepa.com

African American Chamber of Commerce of Western PA’s Power Breakfast, Rivers Club, North Shore, 412.392.0610

March 22 (Saturday)

Fresh Pasta with Jill, Fede Pasta/Cenacolo Restaurant, Irwin, 724.515.5983

French Baking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

15th Annual D Jam 2014 to Benefit the Greater Pittsburgh Community Food Bank, Rex Theater, South Side, 412.381.6811

Spring Open House, The Songbird Sanctuary,

Blawnox, 412.828.5393

Maple Madness at Audubon Society of Western Pennsylvania, Beechwood Farms Nature Reserve, Fox Chapel, 412.963.6100

National Kidney Foundation’s Gift of Life Gala, Heinz Field East Club Lounge, North Shore, 412.261.4115 x19

Hard Cider Tasting Hike, Arsenal

Cider House and Wine Cellar, Lawrenceville, ventureoutdoors.org

(22-April 20) Spring

Flower Show, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

March 23 (Sunday)

McGuire Memorial’s A Chocolate Sunday,

Seven Oaks Country Club, Beaver, 724.728.3716 or 724.847.2692

March 24 (Monday)

Vietnamese Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

ALLEGRO HEARTH BAKERY OPEN 7 DAYS A WEEK | Mon-Sat: 7-7:30 Sun: 7-7 2034 MURRAY AVENUE | SQUIRREL HILL ALLEGROHEARTH.COM | 412.422.5623

Ravioli Making Class, Merante Brothers Market, Canonsburg, 724.743.5900

March 25 (Tuesday)

Mexican Cooking Class, Chop, Wok, & Talk!,

Bloomfield, 412.362.0679

Crepes: A French Classic, Giant Eagle Market District, Robinson, 412.788.5392

March 27 (Thursday)

Thai Cooking Class, Chop, Wok, & Talk!, Bloomfield, 412.362.0679

Benefit Dinner: Pittsburgh Glass Center,

Casbah, Shadyside, 412.661.5656

March 29 (Saturday)

PASA CSA Fair, Pittsburgh Public Market, Strip District, pasa.org

Out of Hand! Giving Gala, Society for Contemporary Craft, Strip District, 412.261.7003 Maple Madness at Audubon Society of Western Pennsylvania, Succop Conservancy, Butler, 412.963.6100

2014 UPMC Children’s Ball: Luau,

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.

Carnegie Science Center, North Shore, 412.802.8256

Family House Gifting Gala, Omni William Penn Hotel, Downtown, 412.647.5811 The Mediterranean Diet, Giant Eagle Market

District, Robinson, 412.788.5392

Desserts with Jemima, Fede Pasta/Cenacolo Restaurant, Irwin, 724.515.5983

March 30 (Sunday)

Paleo Baking Cooking Class, Chop, Wok, &

Don’t miss our 2014 flower shares! They make perfect gifts for Mother’s Day and birthdays.

PENN’S CORNER FARM ALLIANCE www.pennscorner.com

Talk!, Bloomfield, 412.362.0679

Small Fry: Elegant Spring Tea Party, Giant Eagle Market District, Robinson, 412.788.5392 e d i b l e a l l e g h e n y. c o m

edible Allegheny

First Course By Liz Petoniak

Scout, Sow, and Grow

Though spring has not quite sprung, there’s still prep work to be done in the garden for the warmer weather that lies ahead. This time of year, gardeners need to pay attention to the amount of water in the soil, says Susanna Meyer, Grow Pittsburgh’s director of agricultural production. “In March, we can still have snow and the ground can be really wet. If you walk in the garden or bring in a tiller too soon, the soil gets smashed down and destroys air pockets for roots. So, if you’re turning over the soil, wait until it’s drier.” She recommends testing by taking a handful of the soil and squeezing it lightly; if it falls apart, it’s OK to start. But, if the soil stays in a ball, it’s too wet to begin. Prior to growing season, Meyer also recommends completing an annual soil test to determine the levels of nutrients available for plants. Test results will yield suggestions for the necessary soil amendments. “PSU or UMass Soil and Plant Tissue Testing Lab are both great options and also screen for lead. Very wet soil can throw off the results, though,” she warns. For beginners looking to create a garden, scouting a location starts now! Meyer says, “Sunlight is important for vegetable crops; you need to find a place with at least six hours of sunlight each day. Drainage is also very important. Waterlogged places are not ideal for food gardens. And, you should also consider convenience. It’s much easier to maintain a garden if you pass by it regularly.” Once you’ve found the perfect spot, if you’re planning to install a raised bed, start by building some sort of wood frame or rock wall around the site. Then, place cardboard down over the grass and start importing soil. Susanna recommends 70 percent topsoil and 30 percent compost. Many seasoned gardeners will have already planned and purchased what they’d like to grow come spring. “Traditionally in this area, people planted peas on St. Patrick’s Day,” says Meyer. When your garden is ready to go, remember that hearty plants such as peas, spinach, carrots, and beets tend to grow best in early spring, when the weather is still a bit unpredictable. Grow Pittsburgh, growpittsburgh.org.

edible Allegheny

March 2014

Megan Keller, Liz Kanche, Mary Double, Colleen Hagan Ward, Erin Hart

Come to the Table

Celebrate Western Pennsylvania’s growing local food community at the 8th Annual Farm to Table Conference! Being held March 21-22 at the David L. Lawrence Convention Center, this year’s tasty festivities, themed “Food Sources,” are set to include a vendor fair filled with wineries, nonprofits, farmers markets, CSA producers, and local retailers; keynote speaker Judy Wicks, author of the Book, “Good Morning, Beautiful Business,” will address the crowd on the topic of building local living economies; and Friday evening will feature the can’t-miss Farm to Table Food Tasting, highlighting more than 50 local vendors armed with delish samples. Get the full list of events and secure your tickets to Friday’s food tasting at farmtotablepa.com. Photograph by Cayla Zahoran.

Get Smart

Inspired by the lack of healthy prepared food options for takeout, Lisa Silberg, a culinary grad from the Art Institute of Pittsburgh, was inspired to find a way to provide Pittsburgh with healthier food options. We see a healthier forecast with the 2014 launch of Silberg’s company, Intellectual Nutrition, which helps Pittsburgh businesses to make healthier choices for their employees and customers by providing nutritious boxed lunches, and wholesale and catering options. Silberg, who holds a Health Coaching Certificate from the Institute for Integrative Nutrition, also offers cooking classes and personal chef and consultation services. With the goal of helping others develop lifelong, healthy eating habits, Silberg prepares fresh, wholesome prepackaged snacks and meals, such as almond butter trail mix “bytes,” cauliflower couscous, and raw kale salads with peanut butter vinaigrette, as a way to help those who want to help themselves. You can find goods from Intellectual Nutrition at Embody Natural Health in Lawrenceville and Three Little Birds Café & Juice Bar in Glenshaw. Says Silberg, “This is an avenue for me to contribute to Pittsburghers’ lives in a positive way. Our city seems to take care of one another. This is my way to take care of Pittsburgh!” Try out one of Silberg’s healthy and delicious recipes for yourself, here. Intellectual Nutrition, 412.841.4185. intellectualnutrition.net.

By Lisa Silberg Yield: 4 servings

Ingredients: 1 cup bulgur, cooked according to package directions, cooled, and drained well ½ cup fresh parsley, finely chopped ½ cup fresh mint, finely chopped ½ cup fennel, minced 2 scallions, white and light green parts only, minced ½ cup crumbled feta cheese Zest of one orange Photograph from Intellectual Nutrition.

Salad dressing: 1 /3 cup olive oil ¼ cup freshly squeezed orange juice 2 tablespoons rice wine vinegar Salt and freshly ground black pepper, to taste Directions: Toss all salad ingredients together in large bowl. Using a clean, empty jar, combine the olive oil, orange juice, and vinegar, and shake rigorously. Taste and adjust seasonings as desired. Combine salad and dressing, a little at a time, tossing until coated. Taste, and add salt and freshly

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edible Allegheny

Fava bean purée with pickled radish, grilled asparagus, pea shoots, aged ham, and garlic croutons.

What’s For Dinner?

Crested Duck Charcuterie is now open for dinner at its Beechview location, Thursday through Saturday, 5 p.m.-10 p.m. The tapas-style menu includes charcuterie, pâté, and cheese plates, along with cold plates, such as heirloom grains, and hot plates, such as crispy pork belly, and dessert items including a must-order Chocolate Chipotle Bread Pudding with Cherry Compote. Be sure to bring your own bottle of Bordeaux to complement these unique and tasty offerings! Crested Duck Charcuterie, 1603 Broadway Ave., Beechview. 412.892.9983. crestedduck.com. Congratulations are in order! The Good Food Awards 2014 named Crested Duck Charcuterie’s Moroccan Lamb Coppa and Boyd & Blair Vodka as finalists for the second year in a row. Good Food Awards, goodfoodawards.org.

Happy Cows

Pleasant Valley Organic Farm wants you to feel good knowing where your beef comes from and how it’s produced. The family-owned-andoperated farm in Washington County is one of the few farms in Southwestern Pennsylvania that practices all-natural and sustainable methods for raising its cattle. Their free-range cattle rotationally graze on certified organic pastures, as well as organic hay and feed, and drink their own mother’s milk, meaning that the beef is entirely free of chemicals from pesticides and hormones. This all leads to healthy, consumer-ready, grass-fed beef, that contains less fat, cholesterol, and calories, and more vitamin A and E, beta carotene, and omega-3 fatty acids than conventional beef. Currently, Pleasant Valley Organic Farm is taking orders for its beef in a variety of cuts. When you can see where your food supply comes from, you’re sure to taste the difference! Pleasant Valley Organic Farm, 25 Pine Run Road, Amity. 202.213.5237. pleasantvalleyorganicfarm.com.

edible Allegheny

March 2014

Redefining Local

Rhonda Schuldt, founder of Local Goodness, has been raising awareness for local eating and promoting Western Pennsylvania’s farms and their seasonal products for years via television, radio, and print. Now, she’s taking local to a new level with the official launch of Local Goodness’s new website, Local Goodness Marketplace, where consumers can connect to and purchase carefully curated food and artisanal products from small-scale merchants across the country. “If you can’t make it to the farmers market, or you missed the festival, both sides miss out. It was a gap I saw, and I wanted to fill it. You have wonderful small producers and artisans, but their time is precious and their reach is limited. We wanted to be able to support them and to create a place that helps local producers connect with consumers — any time, any place,” she says. Local Goodness Marketplace launched with 15 supply partners, many from Pennsylvania, such as Pittsburgh’s Parma Sausage and Caesar’s Designs Fine Jewelry, but some from as far as Hawaii, such as Big Island Coffee Roasters, and Alaska, such as Alaska Pure Sea Salt. In addition to “eating local,” and “living local,” the website also allows visitors to “give local,” by purchasing items that support local charitable organizations such as POWER, which works to help women recover from addiction. Thus far, Schuldt has received tremendous feedback, both from consumers and merchants. And, she’s constantly on the hunt for special products to broaden the variety on the site, while keeping it easy for users to navigate and find great products. She says, “We’re excited to redefine what it means to shop ‘local.’ Typically, the notion of local has been very geographically confined; it’s more than that. Local is really about the people behind the products: the small farms, producers, and artisans who enrich the fabric of our communities. Our goal is to discover these local treasures, tell their story, and offer products that strengthen local communities across the country.” Local Goodness, 888.576.5760. localgoodness.com. Photographs from Jenn McGreggor, Pleasant Valley Organic Farm, Local Goodness.

Chef Kevin Sousa at a Braddock Youth Project training class at the community bread oven

PRESTOGEORGE

1719 Penn Ave. Strip District | 412.471.0133 www.prestogeorge.com

Coffee Roasted Every 1/2 Hour • Importers of loose leaf teas

Growing Br addock

With successful restaurants Salt of the Earth, Union Pig and Chicken, and Station Street Food under his belt, Pittsburgh Chef Beautiful! Tomatoes, Kevin Sousa sets Parmesan, dashi, and herbs his sights on a new venture in Braddock. Through kickstarter.com, Sousa successfully raised more than $300,000 (nearly $60,000 more than his goal and the largest amount ever raised on the site for a restaurant opening) to fund Superior Motors, a “community restaurant and farm ecosystem,” located in a building which once housed a car dealership of the same name and now houses Braddock Mayor John Fetterman and his family. Fetterman is renting the bottom floor of the building to Sousa for free with the hope that the farm-to-table restaurant will contribute to the revitalization of the rustbelt borough. The top floor of the space is also home to a greenhouse. Their hope is for Superior Motors to play an integral part in a community “ecosystem” that includes the Braddock Apiary, Braddock Farms, Braddock Hostel, and Unsmoke Systems Artspace, along with a job-training program within the restaurant that’s being supported by a $40,000 grant from The Heinz Endowments. We’re betting that the space will be packed with happy — and full— diners, come its tentative opening date in February 2015! Kevin Sousa, sousapgh.com. At Edible Allegheny’s Lift Your Spirits event in February, Chef Sousa served a sneak preview of the restaurant’s menu, offering a dish featuring roasted and pickled cauliflower, fermented nori purée, trout roe, fried chicken skin, and schmaltz scrambled eggs. Photographs from Nara Garber.

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edible Allegheny

Something for Everyone

The Double Wide Grill prides itself on the use of fresh ingredients, range-free eggs, grass-fed beef, and vegan, vegetarian, and gluten-free options! While its barbecue and burgers are über-popular options, the restaurant’s commitment to vegan and vegetarian is strong. “We recognize the importance of this to our customers and really strive to cook separately,” says Scott Kramer, co-owner of Double Wide Grill. “We have a second fryer, and our wood-grilled vegan items are cooked on a differentiated and elevated section of the grill. We educate the employee on our many reasons for a vegetarian doctrine, including ecological, health, allergy, and religious grounds.” In his travels to Jamaica and Mexico, Kramer discovered the recipes for Caribbean Coconut Tofu and Citrus Caper Tilapia. Also on the menu are items such as Grilled Vegetable Chili, BBQ Pulled Seitan, and the Veggyro. “We’ve actually heard from a lot of our non-restricted customers that they actually like to order from our specialty menu, too,” he says. “That is a great compliment to us.” As a pescatarian, Kramer understands a defined diet — certainly something we can appreciate! Tip: The specialty items are designated on the menu with a green heart. Double Wide Grill, 100 Adams Shoppes, Mars. 724.553.5212. 2339 East Carson St., South Side. 412.390.1111.

Farmers Market-ing

Our farmers have perfected how to grow delicious goods, and now they’re working to bring the bounty to a wider audience! Pennsylvania Association for Sustainable Agriculture has organized a number of events this month to help farmers grow their businesses: March 8 — Farmers Market Workshop: Direct Marketing Tools and Strategies to Grow Your Customer Base This mini-conference will help market managers, famers, and vendors learn ways to attract and better serve a larger, more diverse audience. The free sessions at the UCP/Class Building will cover Western Pennsylvania’s Buy Fresh Buy Local® initiative and the logistics of accepting SNAP benefits/EBT cards, debit cards, and credit cards; the benefits of collaborative marketing; and suggestions to improve affordable marketing strategies. Register with Alissa Matthews, 412.365.2987. pasafarming.org. UCP/CLASS Building, 1400 S. Braddock Ave., Swissvale. classcommunity.org. March 29 — PASA CSA Fair Learn all about Community Supported Agriculture (CSA) and visit with participating Western Pennsylvania farmers at the Pittsburgh Public Market’s CSA Fair from 11 a.m.-2 p.m. Pittsburgh Public Market, 2401 Penn Ave., Strip District. Plus: Support our farming community with the PASA Benefit Dinner on March 11 at Eleven. Chef Derek Stevens will prepare a five-course dinner with local, seasonal foods and perfectly paired wines at his restaurant. Since big Burrito will donate the ingredients, proceeds from each $150 entrance fee will be donated to PASA. Register with Leah Smith, 412.977.6514. Eleven, 1150 Smallman St., Strip District. 412.201.5656. elevenck.com. — Rachel Jones

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Kitchen Queen

Join us in welcoming Café Phipps’ new executive chef, Amy Tyner! She complements the Green Restaurant Certified and Hobart Center for Foodservice Sustainability award-winning establishment with more than 15 years of professional cooking and management experience. Having cooked for presidents and celebrities at top-ranked hotels and restaurants in Detroit, Columbus, and Pittsburgh, Tyner most recently worked as executive chef and director of food and beverage for Four Points by Sheraton Pittsburgh North. “Amy is a passionate advocate for healthy eating and sustainable food practices, which makes her a great fit for Café Phipps,” says Phipps Executive Director Richard V. Piacentini. “With our commitment to responsibly sourcing ingredients and serving nutritious meals, we are always looking for ways to raise the bar.” Let’s eat! Phipps Conservatory and Botanical Gardens, 1 Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org. — A.B. Photographs from Paul Wiegman, Adam Milliron.

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

Perfectly Paired

Some things just go together: almond butter and bananas; green tea and honey; and yoga and juicing. As the owner of Pittsburgh’s first hot yoga studio, Bikram Yoga Pittsburgh, Zeb Homison has embraced a “yoga lifestyle” for several years. Following this path means keeping up with a lot of nutrition trends and new information. The latest way to take in a crazy amount of nutrients with very little effort is juicing. It’s made a splash in major cities, and it seems like new juice bars are constantly popping up. “I’ve been doing a lot of research and doing it myself,” Zeb says. “It’s something I think is beneficial, so the idea is to share that with the Pittsburgh community.” Zeb and his sister, Naomi Homison, created The Pittsburgh Juice Company so they could share their concoctions with Pittsburgh. The starter menu has six nutritious juices, and they hope to expand with more recipes and even plans for 3-, 6-, or 10-day juice programs. Naomi says that the pair concentrates on creating a quality product based on nutritional value and food-combining techniques. “They’re all really good for you, and filled with nutrients and oxygen,” Zeb adds. Everything is made on-site with a cold-press juicer, which means none of the products are pasteurized or homogenized. Since all of the enzymes in the raw, local produce are still alive, all of their nutrients are still intact. These easy-to-sip bottles help us reach our daily fruit and vegetable recommendations without weighing us down — perfect for a post-yoga refuel. “We’re constantly eating in our culture, and there are so many digestion issues,” Zeb explains. “Juicing takes the pressure off. You don’t have to digest a big meal, but you still get all of the nutrients.” Naomi concludes, “Beyond that, the facts speak for themselves. It’s fresh, unprocessed juice, and it’s good for you.” The Pittsburgh Juice Company, 3418 Penn Ave., Lawrenceville. 412.586.5060. pittsburghjuicecompany.com. — R.J. Photograph from Zeb Homison.

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edible Allegheny

Edible Events By Andrea Bosco

Organizations, retailers, and locavores alike are making it easy to relish in all the city has to offer when it comes to cuisine, complemented by charity. We’re excited for more! Culinary Fundraiser for a Cause

Pass the truffles! Celebrity chef and television personality Todd English prepared an intimate, five-course dinner, hosted by Pittsburgh Steelers safety Troy Polamalu and his wife, Theodora, at the home of Claude and Laura Kronk. Designed by Bonnie Walker of Bonnie Walker Events, the sold-out soirée featured parsnip shooters as one of four delicious apéritifs and a first course of tuna tartare, scallion cream, ginger sesame dressing, whitefish caviar, and nitro Sriracha aioli. Following a second course of Fontina agnolotti, quail Bolognese, and shaved white truffle, guests savored a third course of seared Nantucket bay scallops, foie gras espuma, and brown butter sage. The meal continued with a braised Wagyu short rib, Wagyu filet, and asparagus fries, and closed with passion fruit panna cotta and warm chocolate pudding cake. With only 70 guests, the Troy and Theodora Polamalu Foundation raised more than $325,000! The funds garnered benefited Children’s Hospital of Pittsburgh’s Division of Hematology/Oncology, FOCUS Pittsburgh’s Back Pack Feeding program, and the Fa’a American Samoa camp. Guests went home with a Todd English-autographed charger and cookbook; a football, autographed by Polamalu; Sarris Candies chocolates; and confections by Bella Christie & Lil Z’s Sweet Boutique. Troy and Theodora Polamalu Foundation, troy43.com/giving.

Yonka & Ryan Clark, Katie & Heath Miller, Roy Jones Jr., Brett & Sarah Keisel

Laura Kronk, Theodora & Troy Polamalu, Claude Kronk

Chef Todd English, Audrey Hillman Fisher

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Photographs from Suzanne Delaware.

Michelle Drakulic, Lauren Quinn, Eliza Jane Bowman

Stamatis Bournias, Mary Bournias

Nicole Minkoff, Krissy Schultz, Heather Gisler

eat.drink.Pittsburgh

Foodies convened in the Kings Garden Ballroom at the Wyndham Grand Pittsburgh Downtown for CBS Radio’s eat.drink.Pittsburgh. The inaugural event, media-sponsored by WHIRL Magazine, featured music by the Matt Ferrante Trio, a VIP reception, and tastings from more than 50 participating restaurants! Three Rivers Restaurant & Lounge, housed in the hotel, offered guests gnocchi with bacon and shaved truffle in a cream sauce; Lidia’s Italy Pittsburgh had attendees coming back for seconds — and thirds! — with its handmade Burrata cheese, served on a slice of Tuscan bread and broccoli rabe pesto; and guests stopped for sushi at Nakama and miniature cupcakes from Bethel Bakery. To wash down the tasty chicken wings from Braddock’s and Donato’s meatballs, Great Lakes Brewing Company poured samples of three different ales. Nearby, guests sampled chocolate-covered apples at Edible Arrangements and macaroni and cheese at The Capital Grille. Juniper Grill, Pastitsio, Ditka’s, Natrona Bottling Company, The Urban Tap, Prantl’s, and East End Brewing Company were just a few others representing! For a

Pittsburgh Brew ‘N Chew

Those hungry and hankering for nearly 100 beer offerings and local fare stopped at the first-ever Pittsburgh Brew ‘N Chew, hosted by GoodTaste! Pittsburgh. The organization partnered with PA Brew Tours to offer a $10 Safe Travel ticket for those hoping to hitch a ride from the city to the Monroeville Convention Center to take part in the beer tasting, food sampling, interactive game stations, cooking demos, and live entertainment. An interactive tailgating station was part of the festivities, and guests chose from a lengthy pour list of more than 30 breweries, including Flying Dog, Southern Tier, and Sierra Nevada. Brooklyn Brewery Head Brewmaster Garrett Oliver poured a limited amount of Brooklyn Brewery’s Black Ops at each demonstration session, which he led with SAVOY Restaurant Executive Chef Kevin Watson. On the demo menu was Watson’s fancy grilled cheese sandwich, stuffed with macaroni and three types of cheeses, and a spicy meatloaf sandwich, which Oliver paired with two craft beers: Brooklyn Local 1 and Brooklyn Brown Ale. Other bites were provided by The Wooden Nickel, Max & Erma’s, Claddagh Irish Pub, Samantha Stone Catering, and more. A portion of the event’s proceeds benefited the Greater Pittsburgh Community Food Bank and Give Kids the World. GoodTaste! Pittsburgh, goodtastepittsburgh.com. Photographs by Kassie Jackson, from GoodTaste! Pittsburgh.

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edible Allegheny

Market District Express Grand Opening

South Hills grocery shoppers are rejoicing, for the concept of convenience and upscale neighborhood deli has merged and moved in! The 15,500-square-foot Market District Express on Route 19 in Peters Township features fresh, chef-created meals to eat in or take out with a carefully curated selection of traditional and specialty groceries. The building boasts a bright and airy feel, a Starbucks coffee kiosk, and a drive-thru pharmacy. An indoor dining room, seating 84, makes it easy to grab a tasty bite when spending the evening with friends and family. Shoppers can purchase wine, beer, hand-prepared sushi, and a hearth-baked pizza, among myriad options. Think spring with a self-serve frozen yogurt bar, and enjoy your froyo on the outside patio around one of the two linear fire tables. Market District Express is open from 6 a.m. to midnight, seven days a week, and its breakfast is unparalleled! The vanillabuttermilk French toast is crave-worthy, as are the breakfast burritos topped with organic tomatillo chipotle salsa. The tempting in-house bakery and Chopping Block, which provides fresh pre-cut vegetables, meats, and bulk foods, are simply the cherries on top. Market District Express, 2840 Washington Road, McMurray. 724.942.2802. marketdistrict.com. Don Orkoskey, Jordan Kay, Market Manager Tiffani Emig, Assistant Market Manager Katie Wheeler

Pittsburgh Public Market Grand Reopening + Tasting

Friends of the Market and Pittsburgh Public Market patrons gathered for the grand reopening of the retailer, which relocated to 2401 Penn Avenue in the Strip District. The tasting followed a ribbon-cutting ceremony, and live music by Broke, Stranded and Ugly. As part of a weekend lineup of happenings, Animals Against the Odds Rescue and Rehab brought along its furry friends for adoption, the Broke Little Rich Girl fashion truck sold fabulous frocks and accessories, and guests experienced a gluten-free cookbook reading and tasting by Caroline Shannon-Karasik. Perusers made their own lip scrub with Mind Body Essentials and sampled a trio of pastas by Ohio City Pasta. It was love at first bite for those participating in the Boozy Baking Workshop with Wigle Whiskey and Eliza Jane Bowman of Elizaâ&#x20AC;&#x2122;s Oven. All the while, Vince Burns entertained with the sounds of live violin. The Live Cookspeak! podcast with Chef Tom Totin continued the celebration, as did kidsâ&#x20AC;&#x2122; activities, balloon art, a terrarium class with greenSinner floral & garden, and much more. For a full list of events and vendors at Pittsburgh Public Market, visit pittsburghpublicmarket.org.

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Photographs from NewPerspective Communications, by Kassie Jackson.

Julia Gongaware, Sarah Sudar, Laura Zorch, Mandy McFadden, Cayla Zahoran

Pittsburgh Chef’s Table Launch Party

The ladies of eatPGH are at it again! Authors Julia Gongaware, Mandy McFadden, Sarah Sudar, and Laura Zorch launched their second book with a celebration at Marty’s Market in the Strip District. “Pittsburgh Chef’s Table: Extraordinary Recipes from the Steel City” features more than 90 recipes from local chefs and restaurateurs, and more than 100 styled food shots by WHIRL Publishing’s Cayla Zahoran. The seasoned bloggers share in-depth interviews with kitchen creatives, some of whom were on-hand for the bash. Boyd & Blair Potato Vodka created custom libations like Hot Buttered Rum and Bee’s Elbow, made with Maggie’s Farm Rum, honey syrup, and lemon juice. The open bar also served spirits and brews from Stay Tuned Distillery and Full Pint Brewing, and guests enjoyed beats by DJ Soulstrings. No foodie left empty-handed — in addition to a signed copy of the newly published pages and a swag bag, a sweet parting gift of eatPGH’s homemade sea salt chocolate chip cookies was passed at evening’s end. “It was a wonderful evening to share with our friends, families, and the chefs we wrote about!” says Sudar. “We are so excited for everyone to try the recipes and read about their new ‘chef’ friends.” The book is available for purchase at eatPGH.com. Photographs from Erika Michael Photography. e d i b l e a l l e g h e n y. c o m

edible Allegheny

EDITORâ&#x20AC;&#x2122;S KITCHEN

A Taste of the Tropics

By Andrea Bosco | Photographs by Michael Fornataro Styling by Samantha Casale + Samantha May

here are few over-the-counter products that aid in minimizing illness, pure cooking, and 100-percent natural beauty care. Thereâ&#x20AC;&#x2122;s nothing quite like coconut oil. In fact, its infinite uses continue to flourish. Organic, expellerpressed, or unrefined, virgin coconut oil contains lauric acid, a type of MCT found in breast milk. Research shows its properties help our bodies mount resistance to both viruses and bacteria, and can improve insulin use within the body.

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I start and end my day with the islandscented goodness. I use it as makeup remover, as moisturizer/lotion, as hair conditioner, and for baking and cooking. Recently, I convened over coffee with life coach Robin Harakal Janis and supplement manager Vicky Thompson of Sunny Bridge Natural Foods in McMurray to get an even bigger scoop on what else this miracle material has to offer. “It’s one of the best immune boosters on the planet,” says Harakal Janis. “It’s been proven to be anti-viral, antiparasitic, and it’s cleaner and burns off faster because it contains healthy saturated fats and is processed through the liver.” Coconut oil’s protective properties include the restoration of normal thyroid function; an increase of metabolism, energy, and endurance; antioxidants; and the ability to eliminate plaque in the brain that causes the effects of Alzheimer’s disease. “There has been extensive research done on HIV patients showing that it’s raised their immune systems immensely,” she says. “It’ll hit Staph, and almost any bacteria or virus.” The safe, simple procedure of oil pulling with coconut oil, and certified-pure, therapeutic-grade essential oils such as doTERRA, rids one’s mouth of harmful toxins and bacteria, preventing and curing

diseases, and encouraging healing. “The neat thing about coconut oil is that you don’t need much,” says Harakal Janis. “Studies have shown its ability to pull out parasites and reverse cavities.” She suggests using it as sunscreen, too. “I used to burn all the time until I really started to understand nutrition,” she says. “We burn because we don’t have enough essential fats on the inside — we are so loaded with Omega-6 fatty acids and inflammatory fats. I use it for sunscreen because I’ve done the research.” The nontoxic, health-compromising commodity has been used for thousands of years by indigenous Pacific Islanders, and today, many sunscreens for sale are absolutely toxic, containing ingredients linked to cancer with the ability to disrupt hormones. With one slather on the skin, coconut oil melts and absorbs. It can heal skin suffering from rosacea, psoriasis, and eczema, not to mention its curative abilities from the inside-out. Gina Snyder, owner of Sunny Bridge Natural Foods, shared a significant story during our interview. At a school health fair, she spoke with a man who attributed a tablespoon of coconut oil in two cups of coffee a day to better skin and diminished arthritis.

Coconut oil can complement a cup of coffee or tea, and the secret is blending. “It’s called Bulletproof Coffee,” says Harakal Janis. “You blend coffee, coconut oil, and grass-fed butter with a small immersion blender or a NutriBullet. It froths like a latte. It gets this creamy head on the top, and because it’s made of good fats, you’re not hungry for hours — you’re putting really good vitamins and healthy fats in your body. You can even add cinnamon!” When it comes to plucking the best brand off the shelf, look for a few key words. Identify “[whole kernel] unrefined or extra-virgin,” “organic or raw,” and “expellerpressed or cold-pressed.” Sunny Bridge Natural Foods carries brands like Artisana, Barlean’s, Nutiva, Living Foods, and Dr. Bronner’s, pictured at left, among others. While shopping, be sure to snag a paleo muffin from the bakery, and, coming soon, you can order a Bulletproof Coffee, too. And, remember, before you bake, cook, or personally prep, consider cracking open a jar of versatility. Sunny Bridge Natural Foods, 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com. e d i b l e a l l e g h e n y. c o m

edible Allegheny

Online Dish

By Lauren Wells

Cook, converse, and clean up your diet with ideas from our featured bloggers

SIMPLE , CLE AN, & HOMEMADE

Jessica Turcotte and her husband, Pierre, weren’t always the healthy eaters and chefs they are today. Inspired by her late grandmother’s zest for cooking and her own pursuit to eat more mindfully, Jessica decided to teach herself to cook, and slowly, she began to master the kitchen. Since eliminating frozen meals and packaged, processed foods from their diets — a lifestyle change that led the couple to a svelte, collective weight loss — Jessica and Pierre now look forward to enjoying nutritious, homemade meals together on a daily basis. Simple, Clean, & Homemade is a delicious compilation of kitchen trials and successes (but mostly successes!), in which Jessica shares everything from personal recipes to cooking and baking advice. “I’m on a journey to make flavorful, interesting, new dishes,” she says, “and the blog reflects that journey.” Although the couple prefers meals prepared with both Asian and South American ingredients — among their favorite dishes are Carnitas, chili verde, stir fry, and egg rolls — Simple, Clean, & Homemade highlights easy-to-make recipes from all over the globe. As for those homemade desserts? Just a glimpse of Jessica’s Blueberry Muffins will excite your sweet tooth. Visit edibleallegheny.com/recipes to whip up a batch yourself! simplecleanandhomemade.com

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This page: Photographs from Jessica Turcotte. Opposite page: Photographs from Michelle Bell, Mary Stewart.

THE ART OF E ATING

Though they haven’t had any formal training, Mark Schnieder and Michelle Bell are certainly well-versed in The Art of Eating. The couple’s blog, which made its debut just over one year ago, tells the tale of two appetites residing in Pittsburgh — a city “known for putting French fries on a sandwich.” Browse the first few entries, filled with thoughtful dining reviews and tasty at-home recipes, and you’ll notice immediately that Mark and Michelle not only share a passion for food — but a passion for sharing, as well. “Sharing a meal is a great opportunity to connect with family and friends,” Michelle explains. “Our blog is another avenue for us to share our love of food with others.” Around the city, this culinary couple travels quickly, logging dining experiences at Beechview’s Crested Duck, Highland Park’s Smiling Banana Leaf, and Brookline’s Le Cupcake Shoppe, to name a few from the ever-expanding list. In their own kitchen, Mark and Michelle enjoy teaming up to create bold, ethnic dishes, regularly using staple spices cumin, ginger, and paprika. “Because of our different backgrounds, we both offer unique approaches to food,” says Michelle. “Yet, each of our families shared home-cooked meals every night — and that is [a tradition] Mark and I have continued.” theartofeatingpgh.blogspot.com

BRUNCHBURGH

Do you ever wish you could record the creative, inspirational, and downright hilarious conversations shared among your friends at brunch? So did the producers of BrunchBurgh, before they unraveled a plan to create the city’s first brunch-themed podcast. Consisting of two-part team Mary Stewart, producer and host, and Alex Murphy, audio engineer, BrunchBurgh stems from the group’s passion for “brunch culture” and Pittsburgh’s blossoming food scene. “We share our brunch conversations with interesting people, projects, and companies,” Stewart says of the podcast. “Everyone has a story to tell.” Interesting stories, indeed. The team has covered a wild variety of topics and interviewees — from zombies and Sriracha with artist Eric Singer, to the makings of a healthy relationship with writer Megan Dietz and acupuncturist Debbie Hardin, to small movie theater culture with Row House Cinema owner Brian Mendelssohn. And, much to our delight, these thought-provoking interviews are among the many features of the BrunchBurgh blog. The appropriately named “Brunch List” holds the group’s favorite locales, neatly organized by neighborhood. Visit the blog to check it out! The podcasts are available for listening on the blog itself, and through iTunes. brunchburgh.com

+ Follow BrunchBurgh on Twitter @brunchburgh!

Follow Foodies Share your tweets with @edibleAllegheny and some of our favorite foodie accounts!

La Palapa Pittsburgh @LaPalapapgh

You don’t have to travel far to get a taste of La Palapa’s authentic Mexican cuisine, served in South Side and the Strip. Follow for daily specials and news.

Superior Motors @SM15104

Chef Kevin Sousa’s soonto-be Braddock restaurant is making waves around town. Track its progress and happenings straight from your Twitter feed.

Off the Grid @Offthegridpgh

Get an inside look at Pittsburgh’s elite wine and food events with Kate and Jack, a couple immersed in our city’s food flair.

Frankferd Farms @FrankferdFarms

This Saxonburg farm keeps our Twitter feed fresh with its organic and local specialties. Follow along with us for stock updates and sales.

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edible Allegheny

Local Leaders

“

You need to be eating plants, not food that was made in plants.”

Recipe for Succes By Rachel Jones | Photograph by Cayla Zahoran

SAVOY Restaurant Executive Chef Kevin Watson not only inspires in the kitchen — his uplifiting attitude reaches into the community, too

anging in the kitchen at SAVOY Restaurant is a homemade sign that reads “Every Day is Game 7.” The bold, red letters encourage the staff to push themselves to turn out the best dishes “and win the Stanley Cup every night,” says Kevin Watson, executive chef at SAVOY Restaurant. Watson embodies that same passion to better himself and the community he’s proud to live in. “People helped me, so I’m just paying it forward,” he says. Watson is heavily involved with Allegheny Youth Development (AYD), which serves as an after-school program for inner-city middle school and high school students of Schiller Classical Academy and Perry Traditional Academy. For 20 years, AYD has provided a hot meal, homework help, physical activities, Christian education classes, and the support system to empower its members to reach their full potentials. “Ninety percent of crimes in this community are committed by AfricanAmerican males,” Watson says. “They’re working to shrink that number and break stereotypes.” Recently, the Judo classes at AYD have become a favorite program. The students learn the self-discipline and perseverance skills they need to succeed in life. (And in Judo itself. Former AYD student Devante Tiller won a gold medal at the 2011 U.S. National Junior Olympics National Championships thanks to his training!) Watson teaches the

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students how to keep their diets disciplined, too, improving their health and Judo performances. “Some of these kids think they can eat a bag of Twizzlers, then go do a tournament,” Watson says. “It doesn’t work that way. You need to be eating plants, not food that was made in plants.” The students soak up as many life skills as they can at the program, even learning how to plan for the future. Watson invited the students to SAVOY Restaurant to show that the restaurant business is more than chefs; it also takes plumbing, electrician, HVAC, and other technical experts. With the support of the program, Watson says 92 percent of the members graduate high school and successfully enter the workforce. “They’re becoming assets to the community,” he says. “They’re staying in school, finishing school, some are going to college, some are working. They could be doing a whole lot of other things, but they voluntarily go to this program.” Even on the first nice day of spring last year, Watson, who wanted to spend his own day enjoying the warm weather, was shocked to see that more than 20 students finished their normal school day and chose to attend this additional school program for the rest of the afternoon. “There’s a chain of events linked together,” Watson explains. “If you can come here on the best day of the year, you can succeed in math. If you can succeed in math, you can do other great things in life. It’s the

Watson offers nutritious advice to the AYD’s Judo participants.

building blocks. Those are the connections that are used in our lives that push us to that place.” Creating his own snowball effect, Watson gives that game-sevenworthy performance daily, so he can also be successful later in life. He hopes that the AYD students he works with will mimic that mentality. “I work hard now because I’m young,” the chef explains. “I don’t want to still work hard when I’m old. I want to be relaxing on the beach, collecting that royalty check. I want to show them that they can have those goals, too.” Watson credits his drive to the mentors who pushed him in life: his grandmother; Paul Kraus, his former boss at The Balcony; Bill Hunt, the Director of Culinary Education at Le Cordon Bleu of North America; and Ellie, the pastry chef he worked with at the Ritz Carlton. Even when they gave him tough love, Watson knew it was for a better, bigger picture. “The teachers that I remember are the ones that marked my paper up, gave it back to me, and said, ‘Do it again,’” he says. Having people push him beyond what he thought he was capable of, Watson has excelled in the culinary world. As an executive chef, private chef, personal chef, and caterer, he has earned the honor of cooking for elite diners, including former President George W. Bush and the Pittsburgh Steelers. “Nobody is self-made,” he says. “Somebody helped you to get where you are. That’s why my big attitude is to pay it forward. And, you know, I couldn’t fry an egg without God. It’s my gift from Him. And my gift back to Him is what I do in the community.” SAVOY Restaurant, 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com. Allegheny Youth Development, 2700 Shadeland Ave., North Side. 412.766.5040. ayd.org. Photograph from Kevin Watson.

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edible Allegheny

3 Ingredient fix

The Poach with the Most By Rachel Jones Photographs by Cayla Zahoran Styling By Jason Solak

Start the day with a poached egg, and itâ&#x20AC;&#x2122;s sure to be a good one. Just one bite of the delicate, translucent treat instantly makes the morning sunnier. But who says these beauties are just for breakfast? We asked three local chefs to make seasonal plates with eggs, asparagus, and Parmesan cheese; and every one took the poaching route! Whether theyâ&#x20AC;&#x2122;re nestled into pasta or stacked on a sandwich, the Easter stars pair beautifully with the spring-signaling veggies and

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By Chef Josh Toney of Cenacolo Restaurant Yield: 2 servings Ingredients: 4 ounces tagliolini pasta (can substitute any long-cut pasta) 2 teaspoons white vinegar 2 teaspoons extra-virgin olive oil ½ ounce speck, sliced thin, then julienned (can substitute prosciutto or bacon) 4 cloves garlic, sliced thin ½ cup asparagus, cut into bite-sized pieces ¼ cup grape tomatoes, sliced 2 tablespoons butter 1 egg Black pepper Kosher salt ¼ cup Parmesan cheese, grated

Directions: 1. Bring a pot of salted water to a boil. Add the pasta, stirring occasionally to prevent sticking. Before draining, reserve a ladle-full, or about ½ cup, of pasta water. 2. Bring a second pot of water to a boil and reduce to a simmer. Add the vinegar. 3. Add the olive oil and speck to a large sauté pan over medium heat. Let the speck render and crisp. Add the garlic. Sauté until brown. 4. Quickly add the asparagus and tomatoes. Sauté another 1-2 minutes. Pour a ladle of pasta water in the pan. Add the butter. Reduce to a sauce-like consistency. 5. Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm.

6. Remove the pasta from the water and toss it in the sauce until completely coated. Salt and pepper to taste. Sprinkle in the cheese, reserving some for garnish. 7. Transfer the pasta to a bowl. Form it into a “nest” with a crater in the center. Use a slotted spoon to remove the egg from the water. Place it in the center of the “nest.” 8. Garnish with remaining Parmesan cheese and pepper. Serve immediately. Cenacolo Restaurant, 1061 Main St., Irwin. 724.515.5983. cenacolorestaurant.com.

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edible Allegheny

Open-Face Fresh Mozzarella and Prosciutto Grilled Cheese with Roasted Asparagus, Poached Egg, and Parmesan Crisp By Chef Tom Langan of Savory Hill Yield: 4 servings

Ingredients: 1 bunch asparagus Olive oil Salt and pepper 1 large clove of garlic, chopped ½ cup Parmesan cheese, shredded 4 pieces of thick-sliced bread (Chef Langan recommends sourdough) Butter ¼ pound thinly sliced prosciutto 12 thin slices of fresh mozzarella 2 teaspoons white vinegar 4 eggs 1 cup balsamic vinegar, divided

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March 2014

Directions: 1. Preheat oven to 350ºF. 2. Trim asparagus to 4-5” spears. Toss with olive oil, salt and pepper to taste, and garlic. Place on a baking sheet. Set aside. 3. Spread Parmesan cheese on a nonstick or parchment-lined cookie tray. Bake for 8-10 minutes until melted and slightly browned. Set aside to cool. (Note: if using parchment paper, remove cheese before it completely sets.) Cut into four crisps. 4. Bring 6 cups of water to a boil then simmer. Add white vinegar. 5. Start heating your favorite grilled cheese pan. 6. Roast the asparagus in the 350ºF oven for 6-8 minutes. 7. Butter one side of each slice of bread.

Place it buttered-side down on the preheated grilled cheese pan. Top with mozzarella and prosciutto. Cook until the bread is golden brown and the toppings have melted. 8. Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm. Remove with a slotted spoon. 9. Repeat step 8 to make remaining poached eggs. 10. Top each sandwich with a layer of warm asparagus, a poached egg, and a Parmesan crisp. Drizzle balsamic vinegar on top. avory Hill, 988 Brodhead Road, Coraopolis. S 724.457.7109. savoryhill.com.

By Chef Cory Hughes of Six Penn Kitchen Yield: 1 serving Ingredients: 4 ounces fennel 1 or 2 whole star anise 1 Âź pound Parmigiano-Reggiano rind 1 quart chicken stock 2 asparagus stalks 1 egg (Chef Hughes uses eggs from Saunders Farm) 2 teaspoons vinegar

Directions: 1. Steep fennel, anise, and Parmigiano-Reggiano rind in chicken stock for 45 minutes. Strain and pour broth into a bowl. 2. Bring a pot of salted water to a boil. Cook the asparagus for 3-4 minutes. 3. Remove the cooked asparagus. Place it into a bowl of ice water for a few seconds. Remove and set aside. 4. PurĂŠe one asparagus stalk a food processor until smooth, adding water to thin if necessary. 5. Slice the other piece of blanched asparagus into bite-sized pieces. Save for garnish. 6. Bring a pot of water to a boil and reduce to a simmer. Add the vinegar. 7. Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm. 8. Remove the egg from the water with a slotted spoon. Place in the bowl of broth. 9. Drizzle the asparagus purĂŠe on top, and add garnish of chopped asparagus. Six Penn Kitchen, 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com.

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Let Market District Catering Pour on the Flavor! To see our full menu, visit MarketDistrict.com/Catering

MarketDistrict.com Call today to place your order! Robinson 412.490.5826 • Shadyside 412.621.2453 • South Hills 412.347.0441 • Twp. of Pine 724.934.0310 • McMurray 724.942.2802

Also check out our extensive wine list

724.457.7109 • SavoryHill.com 988 Brodhead Road, Moon Township, PA 15108 28

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March 2014

perfect pours

How much do you know about H2O? Our experts spill the truth By Lauren Wells Photographs by Cayla Zahoran Art Direction by Jason Solak

How much do you know about H 2O? Our experts spill the truth By Lauren Wells Photographs by Cayla Zahoran Art Direction by Jason Solak

ore than two thirds of your weight is comprised of water â&#x20AC;&#x201D; a simple, yet powerful, liquid essential to human survival. Responsible for fueling temperature regulation, blood flow, joint lubrication, intestinal functioning, spinal cord protection, and beyond, water is as critical to the human body as it is to a house plant. Still, although its health benefits are widely recognized, H2O often falls victim to misconception. Here, we examine five common myths tied to water consumption, so that you can sip smarter.

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Myth: Everyone needs to drink six to eight 8-ounce glasses of water per day. Everybody — and every body — is different.

The age-old standard of drinking water to meet a 64-ounce quota is “a general recommendation — not an absolute,” says Judy Dodd, registered dietitian and assistant professor of Sports Medicine and Nutrition at the University of Pittsburgh. “Because an ‘adequate’ amount will vary for different people, you have to be cautious saying, ‘This is the right amount for me.’” In fact, several variables — including weight, age, gender, activity level, and medication needs — determine how much water is needed on an individual basis. So, how can you be sure you’re hydrating adequately? The Institute of Medicine suggests that while the eight-glass guideline is a healthy starting point, most people are able to gauge their hydration levels based on how they feel physically. “Without enough water, you may feel tired, hungry, or experience mildly decreased concentration or focus,” explains Amy Crawford-Faucher, M.D., family physician at UPMC’s Department of Family Medicine. These effects, although seemingly harmless, are actually early symptoms of dehydration — a condition that occurs when the body loses more water than it takes in. To avoid becoming dehydrated, Crawford-Faucher recommends keeping track of the beverages you consume throughout the day, while limiting both caffeine and alcohol. “It’s amazing how much better one feels when you’re getting just enough liquid that’s not caffeinated or alcoholic,” she notes.

Myth: Drinking more water will lead to weight loss. Because water provides drinkers with a temporary filling sensation, it can be conducive to dieting. “Some people find that when drinking more water, they’re fuller, and they eat less,” says Woods Kollinger. However, those looking to shed pounds will find little satisfaction from downing excessive amounts of water, and should be wary of advice claiming that overhydrating will “flush out fat” or speed metabolism. In reality, drinking too much water is not only possible, but extremely dangerous. When the body takes in more water than it needs, its fluids become diluted, causing sodium levels to plunge. This process, known as water intoxication or hyponatremia, can actually lead to neurological damage — and for that reason, dieters should take serious precautions not to over-drink. In the long-term, filling your glass before reaching for a snack is a great way to ensure you’re not ingesting unnecessary calories. “Drinking water is one way to slow down the eating process,” explains Dodd. “It gives you that time to say, ‘Am I really hungry?’”

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March 2014

Water only?

“When [medical professionals] suggest drinking six to eight glasses of water in a day, it doesn’t all have to be water,” says CrawfordFaucher. “Every liquid counts to a degree.” For those who find the idea of sipping plain water unappealing, it may come as a relief that most beverages available to us can contribute to daily water intake. “There are other ways [besides water] to give our bodies fluid,” says Dodd. “We don’t all need to sit around chugging eight glasses of water a day.” Of course, this doesn’t mean that drinks packed with sugar and preservatives are the best alternatives, either. Our experts recommend soda water, decaffeinated coffee and tea, milk, and naturally flavored or infused water as the healthiest substitutes. Aimee Woods Kollinger, certified holistic health coach at Embody Natural Health, encourages her clients to add fruits, vegetables, and even herbs to water for tastier drinking. “Some popular choices are citrus, berries, cucumber, cilantro, basil, and cinnamon,” she says, “but the options are endless.” (Editor’s note: For best results, let the infusion soak overnight before drinking.) In addition to non-water beverages, many foods are also suitable sources of water. According to the Institute of Medicine, approximately 20 percent of your daily liquid intake is derived from the food you eat. Try reaching first for water-heavy foods — soup, yogurt, fruit, and vegetables — which provide both hydration and nutrients. The bottom line: “All liquids count [as water] to a degree, but water should still be the first choice,” says Dodd.

Myth: Sports drinks should always be consumed after exercising. Sports drinks, such as Gatorade and Powerade, have earned reputations as the ultimate post-workout beverages for athletes due to their ability to replenish the electrolytes the body loses through sweat. Unfortunately, though, these sports drinks also contain significant amounts of sugar, carbohydrates, and calories that the average exerciser may not need. “Sports drinks are only beneficial if you’re exercising at high-intensity for more than one hour, especially in hot weather,” says Crawford-Faucher. “For most people, the body does a great job of keeping that [electrolyte] balance.” So, unless you’re running a marathon or half-marathon, biking long distances, or performing similar endurance activities, rehydrating with water is perhaps a simpler — and less expensive — option. Craving the taste of a sports drink, but looking to avoid extra carbs and sugar? Woods Kollinger advises drinking a glass of water with “a pinch of sea salt and a bite of a banana.”

Myth: Extra water consumption leads to clearer skin. Water helps the body to clear out toxins by means of elimination — but will drinking more water reduce the amount of toxins in the skin, making it clearer, less oily, and less breakout-prone? Not a chance, according to experts. What increased water consumption will do, however, is cause your skin to be more hydrated, less dry, and appear more refreshed. Remember to drink plenty of water, especially in the winter when skin tends to dry out quickly. As for the secret to clear skin? That, for now, remains a mystery. “There’s more to your skin than water,” says Dodd. “Aside from what you’re ingesting internally, [skin quality] is based on your environment, your overall diet, and your genetics.”

Myth: It’s better to drink bottled water than tap water. Tap water has some stiff competition — mainly, bottled water, basking in its glory of decorative labels, supposedly exotic origins, and vague health claims. As consumers faced with an overabundance of daily nutrition choices, it can be difficult to sway from the appeal of bottled water companies advocating a ‘healthier’ and ‘more sustainable’ product. Still, we wondered: Is there any real advantage to ditching the tap? To find the answer, we went straight to the source — of our water, that is. “You actually have no idea where bottled water comes from,” says Crawford-Faucher, “and, sadly, [bottled water] companies are not required to tell you.” The composition of city water, on the other hand, is detailed in mandatory reports by water authorities, which are made available online for public viewing. (Editor’s note: Recent reports from the Pittsburgh Water and Sewer Authority (PWSA) are available at pgh2o.com.) If your preference for bottled water is more taste-based, consider purchasing a filtering system, which can filter out elements that may be changing the taste of your water. Water-filtering for health purposes, though, “is not something I recommend my patients do regularly,” says Crawford-Faucher. At the end of the day, tap water is generally just as healthy as — and much less wasteful than — plastic bottles.

What to avoid:

What to drink instead:

Several cups of caffeinated coffee

1 cup of caffeinated coffee; decaf

Sugary soda

Diet soda, but no more than one serving

Artificially flavored, sweetened juices

Unsweetened or non-caffeinated tea

Sports drinks*, such as Gatorade

Water infused with fruit, vegetables, or herbs

*Unless consumed following a high-intensity workout lasting more than one hour

Embody Natural Health, 5400 Butler St., Lawrenceville. 412.477.0767. Institute of Medicine, iom.edu. University of Pittsburgh, pitt.edu. UPMC, upmc.com.

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Randita’s is dedicated to supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting. GMO FREE 210 W. Main Street, Saxonburg, PA 16056 (724) 822-8677 • RANDITAS.COM

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Nothing bootleg about it. Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail. We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.

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

edible Allegheny

March 2014

Feature

Fo r g e t a b o ut d i e ts — w e wa nt y ou to “livet!” Photographs by Michael Fornataro | Styling by Samantha Casale + Samantha May

Six Edible Allegheny staffers committed to healthy eating plans, documenting their experiences with everything from juicing and going gluten-free, to awakening a mindful meditation practice. The results may surprise you!

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go four it

Account Executive Meghan Milligan buckles down for a four-day juice cleanse from Fresh From The Farm Juices

fter indulging in the many holiday feasts that the season brings, the first thought that came to mind as I lounged back in my seat was how I’d shed off the treats I had just consumed. With an endless list of healthy living lifestyles to undergo, the program that intrigued me the most was a juice cleanse. Nothing sounded better than naturally nourishing my body and cleansing the toxins out of my system. The next step was deciding what type of cleanse was right for me. With many new juiceries opening up in the area, finding a program

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March 2014

was fairly simple. Whether you want to start out slow with two days, or if you’re feeling ambitious enough to try a seven-day cleanse, juiceries offer a variety of programs to guide your way through the cleansing process. Fresh From The Farm Juices, located in South Side, offers two-, four-, and six-day cleanse options. “[A juice cleanse] is a great way to kickstart a healthy diet regime, get the body’s circulation moving, and purify the body of all the harmful toxins we are exposed to and absorb,” says Ankit Goyal, president of Fresh From The Farm Juices.

P RE P ARING F OR T H E C LEANSE

Before I started on my juicing quest, I made sure not to eat anything too filling. I stayed clear of processed food and mostly consumed raw vegetables. For breakfast, I started out with an English muffin with peanut butter, fresh fruits and vegetables with hummus for lunch, and almonds, along with more vegetables and hummus for dinner. Throughout the day, I was instructed to drink glasses of water with a pinch of Himalayan rock salt mixed in each. “This prepares the body for the cleanse, as it balances your pH and properly alkalizes the body,” says Goyal.

Photograph by Cayla Zahoran.

DAY ONE

The first day was definitely the worst. Throughout the day, I was just waiting to get over my slump. I had a constant headache, which I typically get when I don’t eat for a long period of time, and felt extremely weak. I felt fine after drinking the first two juices, but while waiting to drink the third juice of the day, I went into a downward spiral. However, the variety of juice flavors I consumed in my diet definitely kept me going. I couldn’t imagine if I had to drink the same flavor all day long. With juices like Limey Green, filled with vitamin K and phytonutrients, and Restless Red, filled with iron, zinc, and vitamin C, Fresh From The Farm offers a options that are sure to provide your body with the essential nutrients with delicious flavors.

DAY TWO

As the second day approached, I was already wishing for it to be over. But I woke up with a Restless Red juice and without a headache, so the day was off to a better start. In my mind, the weakness I felt was from all of the toxins leaving my body to make room for the nutrients and vitamins. Being a runner, I decided to go out and run four miles. To my surprise, I felt great. I had nothing but juice in my system, and all of those fruits and vegetables gave me a great amount of energy to fuel my run. Whenever I began to feel a bit sluggish, I would drink a glass of water with the Himalayan rock salt to help regulate my body.

DAY T H REE I made it past the halfway point! Day three was the turning point when my body felt completely adapted to the cleanse. The program says to drink a juice every two hours, but my body felt best if I waited until I was hungry. My expectations were wrong — I was no longer craving food. Sure, when I walked past a burger joint, I had a craving, but other than that, my stomach adapted to the routine. My complexion was clear, I had more energy, and I had this indescribable feeling of being healthier!

DAY F OUR

In these four days, I consumed more servings of fruits and vegetables than I ever have before. I made it to the final day, and I was no longer wishing the hours away. It could have been all in my head, but day four was just a breeze. I took my juices at the appropriate time and never felt better. Not only did my body feel cleansed, but my mind did, as well.

BREA K ING T H E C LEANSE

After my cleanse was over, I thought I would be craving a huge meal consisting of all my favorite foods, but I was mistaken. Indulging a huge meal after a juice cleanse defeats the purpose, as it puts those bad toxins back into the body. The Fresh From The Farm cleanse includes four supplementary juices to follow the day after the cleanse, helping the participant slowly ease out of the juice routine. I started my day off with a light breakfast of oatmeal; tuna salad with whole wheat sandwich thins, and vegetables and spinach dip for lunch; and a big bowl of salad with poppy seed dressing for dinner. For someone seeking a more long-term detox/healthy lifestyle, a juice cleanse might only be a starting point. Anna Ardine, registered dietitian with Magee-Womens Hospital of UPMC, puts it in a marathon versus sprint mentality. “Most people can sustain an extreme diet or fast for a short period of time. Effective change for overall health involves lifestyle changes.” Ardine believes that the body has its own way of detoxifying if we provide it with healthy and wholesome foods. “Many use the detox as a way to get back on track after a period of indiscrimination with food and beverages. In the long run, a fast doesn’t change our health, weight, or the way we approach diet or food,” says Ardine. Utilizing nothing but fresh, organic produce and a coldpress method, Fresh From The Farm creates juices free of water or fillers, and more vitamins and nutrients are retained. Goyal designed the cleanse so participants would drink an assortment of six juices a day. “This helps assimilate the body to smaller meal sizes with more frequent eating throughout the day,” he says. “I’m hoping people follow the same eating pattern once they conclude the cleanse.” Participating in a juice cleanse definitely made me think more about my nutritional intake. By adapting more fruits, vegetables, and juices into my diet, I can still nourish my body without strictly drinking juice. It was the perfect program that not only improved my eating habits, but also led my mind, body, and soul to a healthy lifestyle. Fresh From the Farm Juices, 1300 Bingham St., South Side. 412.224.2650. freshfromthefarmjuices.com. UPMC, upmc.com.

cleansing care for your teeth An important factor to consider when participating in a juice cleanse is the effect it can have on your teeth. Constant consumption of the acids found in fruits and vegetables in the form of juice can slowly weaken tooth enamel. “The citric acids in fruits dissolve the calcium salts that make up the surface of teeth,” says Dr. Tammy DeGregorio, owner of Puredent, a holistic dentistry located in Shadyside. “When the surface of a tooth becomes decalcified and soft, plaque forms and erodes tooth enamel.” If a juice cleanse is only a few days long, the probability of tooth damage is low. However, cleanse programs that last for a month can cause possible erosion. “Teeth stripped of enamel are brittle and sensitive to pain. Once enamel breaks down, bacteria can invade and cause decay,” says DeGregorio. During a cleanse, make sure to clean teeth with a toothbrush that has extra-soft bristles to avoid abrasion, along with rinsing your mouth with purified water. This will help decrease the damage to teeth since enamel will be weakened from the acids found in the juices. After accomplishing a cleanse, rebuild enamel with Tooth Builder Toothpaste, a fluoride-free toothpaste that treats sensitive teeth and seals exposed dentin. By adapting these simple steps, your teeth will be protected during a juice cleanse. Puredent, 580 S. Aiken Ave., Suite 620, Shadyside. 412.631.8947. puredent.net.

Tips from the Professionals!

• Drink plenty of water during the cleanse. • Try to remove all processed foods from you diet before you start the cleanse. • C heck with your physician to make sure a juice cleanse doesn’t interfere with any medical conditions. • Sip your juices through a straw free of BPA, an industrial chemical found in plastics, in order to decrease the loss of enamel on your teeth. • I f you feel hungry during your cleanse, try snacking on an apple or fresh vegetables. • M ake sure that you are motivated enough to complete the cleanse!

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C ONS C IOUS C OO K ING Assistant Art Director Jordan Harriger extols the benefits of a vegetarian diet

“

ould you like to try vegetarianism?” When asked that question, you might first try to envision a world without bacon, chicken, and steak. This world is not one you could see yourself in. How would you get the nutrition that you needed? What do you put in your shopping cart? What do you order at your favorite restaurant? All of these are valid questions, but I’ve found that the benefits to the vegetarian lifestyle are more far-reaching than simply what is on our plates. Studies show that meat-eating cultures, like America, have higher rates of heart disease, compared to many Asian cultures that eat diets consisting mostly of vegetables and grains. The American Diabetes Association shows that vegetarians are at lower risk for developing heart disease; colorectal, ovarian, and breast cancers; diabetes; obesity; and hypertension. The benefits of being a vegetarian go beyond your own body — the

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March 2014

environment benefits, as well. Currently, livestock use 30 percent of the earth’s entire land surface, and 70 percent of former forests in the Amazon have been turned over to grazing. When presented with this information, I realized it was time to give the vegetarian lifestyle a shot. Phasing out animal protein was not as difficult as I had anticipated. There is a plethora of options at grocery stores for those choosing this lifestyle. I quickly began replacing my favorite meat-based meals with earth-friendly vegetarian options — think black bean tacos, veggie burgers, and bean soups. Recipes were easy to come by, too, many simple to prepare and delicious. I was really liking the food I was eating and how it made me feel both physically and consciously. Knowing that my eating habits were having a less detrimental effect on my environment improved my mood. Dining out was tricky at first, as I found myself in restaurants with only a handful of vegetarian options. I learned that many ethnic restaurants cater more towards this lifestyle, including Indian, Chinese, and Mexican cuisines. Also, the vegetarian lifestyle presents increased opportunities to get your locavore on and visit

local and sustainable restaurants. These great eateries tend to cater to the vegetarian/vegan lifestyles. When you are in a rush, swing by a fast-casual restaurant like Chipotle, which prides itself on local sourcing and quality preparation. Concerns about proper nutrition and adequate protein can be a deterrent to those thinking of switching to the vegetarian lifestyle, as nutrients like omega-3 fatty acids, calcium, vitamin D, and iron can sometimes be lacking or completely missing from this diet if the proper foods are not consumed. I chose to take a vitamin supplement; however, the proper nutrients can be achieved with food alone — for example, the combination of beans with rice and corn forms a complete protein. After one short week of living the vegetarian lifestyle, I became an enthusiastic advocate, and have continued the “livet.” It turns out, this way of eating comes down to a more harmonious existence with our planet. When you choose to eat a plant-based diet, you are choosing to make more than just a dietary choice. Vegetarianism goes beyond your kitchen or your health and out into the fields, forests, and sky. It’s a healthy choice

m i n d o v e r m at t e r Editor in Chief Christine Tumpson began her health quest with a simple, yet challenging objective: To meditate for seven minutes every morning

DAY ONE

rolled out my yoga mat, and after several Sun Salutations, and a quiet “om,” I sat cross-legged with my hands in the mudra for inspiration. It was early, just before sunrise, so I was careful not to turn on anything electronic to be able to fully take in the first morning lights peeking through my window blinds. I felt my chest become heavy and my breathing slowed as I focused on each breath. In and out. In and out. And so it went, until I settled into a soft place, going inward and visualizing lightness. When I opened my eyes, seven minutes had passed...on the dot.

DAY TWO

This morning was easy. It seemed like I have already settled into sitting, and am finding that the rest of my day is transformed into a quieter and more deliberate rhythm. In general, I just feel more relaxed and at ease.

DAY T H REE

I was restless this morning, distracted by the sounds of snow shovels and sirens from the storm. The extreme cold makes the floor feel different under my mat, and I have to remember to practice patience. Within minutes though, it all changes, and I find myself still and quiet.

DAY f o u r For each of the past three days, I have sat for exactly seven minutes. I am amazed at the things I have learned already. The concept of observing my self and my thoughts is powerful and empowering all at once. During meditation, it is not necessary to keep a completely clear mind. When a thought comes in, I can literally visualize it into tangibility, like writing on a chalkboard. I do not need to attach to it beyond having the

thought. It is a freeing idea and immediately translates into action throughout the rest of my day. Because of this, I am able to sit for 27 minutes this morning.

DAY F IVE

I found myself looking forward to waking up while going to sleep last night. My new morning ritual spurs me on. Upon waking, I boil water for morning tea. The tea steeps while I meditate, and is ready when it’s time to roll up the mat. I stopped drinking coffee two days before taking on this new lifestyle because I was drinking too much, and it was making me feel squirrelly inside. Now, I drink herbal tea constantly. Predominately, I’m drinking peppermint, licorice root, chamomile, as well as orange spice, Passion blend, and because it is cold, Breathe Deep and Echinacea Support blends by Yogi Tea. I was astonished at how exhausted I was without coffee. But today I am feeling great without it and am excited about my new interest in tea.

DAY SI X

It is almost as if time warps and moves in different dimensions when I sit for meditation. It seems as if I have opened a door into a different space and time. My mornings used to feel rushed and hectic. Now, they are quiet but active with meditation and inspirational readings. I am also studying chakras, and am focusing on them as I sit. The colors resonate as I move up the spine in my mind: root/ red, sacral/orange, navel/yellow, heart/green, throat/blue, forehead/purple, crown/crystal. I breathe four times into each, visualizing clarity, calm, and peace. It helps me to sit longer, straighter, and to focus on serenity.

DAY SEVEN

My yoga practice has taken on a slightly new twist with all of this newfound attention to attention. I find that my Drishti (eye focus) has softened even more, to the point that I am aware of the energy coming from my fellow classmates, but would not recognize any of them outside of class. I am in my own world on my mat, with a renewed focus on focus. My breathing has softened, too, so that each intake and outtake flows easily into one another. After two and a half years of neardaily heated Vinyasa flow yoga, the fact that these functional changes are occurring is not a surprise, but it is a good feeling nonetheless.

DAY EIG H T

All of this mindfulness sometimes has me feeling OCD as I take time to focus on each task at hand. But in the interest of “chop wood, carry water,” I notice that I am more productive. Instead of repeating a list of things to-do that day, literally nagging myself to death, now when a thought of action comes into my mind, I take action. Sometimes that means simply noticing the future task, and making a note to take action when I go about related tasks. It is an extremely freeing way to move through the day, leaving time for spontaneous moments. The best part is that the calmness also means greater quality time with my family, and that is wonderful, especially today as I got to spend alone time with every single family member.

F INAL NOTE

I have found a new way to begin my day. I love this new routine and find it to be life-changing. I would encourage everyone, no matter what age or stage in life, to give it a try.

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WINNING C OMBINATION

Senior Editor Andrea Bosco went in search of a new nutrition plan, jump-starting the process with a two-day juice cleanse

s 2014 approached, I searched for a fresh start with food. Though I consider myself a health-conscious 25-year-old, the holidays didn’t halt me from having those few extra cookies or additional helpings. Having been raised cognitive of health, balance, and the significance of fresh, natural produce, I make a regular effort to make the best choices for my body, including no strict limitations — moderation. With that said, in December 2013, I started to experience what I thought may be a gluten allergy. Tests for celiac disease returned negative, which has no guarantee and is typically inaccurate, according to doctors. I’ve had my bouts with anemia and anxiety, and found accuracy in the healing hands of doTERRA essential oils and vitamins — now an essential part of my life. Limiting gluten as much as possible from my diet inspired me to embark on a juice cleanse quest. To get started, I inquired with Ginny Corbett, co-owner of Salúd Juicery in Sewickley, who is also a licensed therapist. She manages the business with partner Seth Zimmerman. Having traveled the country on “juice safaris,” she is passionate for her new business venture. “The mind, body, spirit, and the interconnectedness of the body is important to me,” she says. “We’re finding out how important gut health is. A lot of what we formerly thought happens in the brain, actually happen in the gut, including a large percentage of the production of serotonin.” I decided to start with the Renewal, a two-day cleanse perfect for a quick, yet deep, restorative approach. Day 1 and Day 2 are the same, with six juices containing greens, citrus, “essentials,” roots, and healing cashew

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March 2014

milk. “The idea behind the cleanse is that what you’re doing is letting your body do what it does naturally,” says Corbett. “You’re letting your body heal and giving it a bit of rest.” Corbett advised I drink plenty of water, flushing toxins between juices in two-hour increments. Juice 1 is Smilin’ Irish with Spirulina, comprised of organic spinach, kale, apple, lemon, cucumber, and spirulina. Juice 2 is Pom Cha Cha, made with pomegranate, apple, and chia seed. Juice 3 is Red Head Irish with spirulina, containing organic spinach, kale, apple, lemon, cucumber, ginger, and spirulina. Juice 4 is Spicy Lemon Cleanse. It’s a mix of lemon, cayenne pepper, agave, and filtered water. Juice 5 is Detox Blend with organic spinach, parsley, pineapple, cucumber, apple, lemon, and kale. Lastly, Juice 6 — the Vanilla Cashew Blender with Maca is a blend of cashew, agave, vanilla, cinnamon, nutmeg, filtered water, and maca, a Peruvian superfood used for hormone balance, stamina, and stress reduction. All in all, the cleanse was absolutely worth it. The headaches weren’t unbearable but certainly unwelcome. And, I could sense my body truly needed the harvest of nutrients. The juices are delicious as well as filling. Though, on the evening of Day 1, I found myself eating the avocado as Corbett suggested if hunger ensues. Juice 6 was a heavenly reward, and is quite nurturing and packed with protein — I found myself craving Juice 6 on the second afternoon. I enhanced my cleanse with detox baths and hot tea, as suggested, and I felt I was in a more alkaline state from head to toe. “Sugar, processed foods, and caffeine tend to cause our bodies to be in an acidic state,” says

Corbett. “Cancer doesn’t do well in alkaline states. Part of what the cleanse does is it allows those good nutrients to go directly into your blood. They’re already broken down, so your digestive system doesn’t have to work as hard. We bombard our body with sugars. It’s all about giving your body a good environment. The headaches you get are similar to those if you were detoxing from drugs and alcohol. Your body is releasing toxins. I consider it a marker of time. Once you get all of this good stuff in your body, you won’t want the junk.” Corbett’s juice programs are wholesome and geared toward positive change. “This is a time to treat yourself to be really positive,” she says. “I also like to think of the cleanse as detoxing your negative thoughts. Get a good mantra, start a new lifestyle, and leave the negative behind.” Inspired by a day-one-cleanse cup of Calming Yogi Organic Tea, “Love is unchanging and limitless” served as my mantra and is still a phrase I keep present in thought post-cleanse. Like the phrase, I’ve continued to incorporate Salúd’s juices into my daily routine. For those just getting started, Corbett offers the Easy Does It cleanse and Toes in the Water, which is a partial cleanse embracing a healthy meal for dinner. “You know yourself. You know your own recipe,” she says. “This is a chance to listen to your body. With a custom cleanse, you can make it work for you.” Juicing is a boost for the immune system, a clean-slate relationship, and a natural course of action for glowing skin from the inside out. It’s an all-around win! Salúd Juicery, 348 Beaver Road, Sewickley. 412.259.8818. saludjuicery.com.

App e t i z i n g B a l a n c e Editorial Assistant Liz Petoniak explores a two-week, culinary-focused eating plan

rowing up with a very Italian mother and a very American father, I learned how to make a killer red sauce and how to grill the juiciest hamburgers. But, I didn’t learn much about balance. Our family meals were carb heavy — lots of pasta, bread, bagels, and, since I’m from Buffalo, N.Y., Kimmelweck rolls. “Balance” meant a small side salad. Because my parents, my brother, and I are relatively healthy and on the thin side, I saw nothing wrong with our diet. I knew we could eat healthier, but couldn’t everyone? For many years, I overlooked the connection between my daily food choices and the way I felt physically and mentally, which was tired. My physician diagnosed me with anemia, a vitamin D deficiency, and an extreme vitamin B12 deficiency; and taking additional supplements failed to significantly increase my energy level. Over the past holiday season, I reached a point where I could no longer accept this as the norm for my life. At the same time, it seemed everyone

I knew was looking forward to a “cleanse” following the new year. Perusing the Internet, I stumbled across Bon Appétit Magazine’s Food Lover’s Cleanse. The philosophy behind it is wholesome: aiming to get people to eat healthier foods without feeling deprived. That means cutting out refined starches and sugars, processed meats, and almost all dairy products. When you’re eating roast pork tenderloin and apples with mushroom sauté, paired with quinoa with walnuts and shallots for dinner though, it’s difficult to feel like you’re missing out. The delicious recipes hooked me. So, I printed the grocery shopping list for Week One and embarked on a nutritious culinary adventure. The Food Lover’s Cleanse took commitment to finish, but was well worth it. Throughout the three weeks it took me to complete what is designed as a two-week cleanse, I encountered only three downsides: it’s time consuming; it’s hard to stick to while attending social events; and, the shopping list, filled with produce items and not-so-common pantry items, like walnut oil, can weigh on your wallet. On average, I spent about two-and-a-half hours in the kitchen each night preparing dinner, as well as breakfast and lunch for the next day. Despite not having that

kind of time every evening, I still tried to stick to eating the food in my fridge on the days I had to sway from the well-organized menu plan. By the end of week one, I felt amazing, energized, and light. I was more productive at work, my skin was blemish-free, and I felt happy — not deprived. I actually found that the amount of food allotted for each day (breakfast, snack, lunch, dinner, and dessert) was too much for me to finish. The cleanse also expanded my skills and knowledge in the kitchen. I cooked a whole chicken in a Dutch oven. I butchered sardines. I discovered healthy, tasty ingredients like fennel and farro. Bon Appétit kept my taste buds piqued and allowed me to make a significant and sustained change in my eating habits. And, ultimately, at the end of three weeks, my body and mindset changed, too. Don’t get me wrong — I will never completely give up my beloved bread baskets or cheese platters. But, now that I’ve witnessed the results of my “livet,” I willingly choose balance over indulgence. I imagine that those who commit to the Food Lover’s Cleanse will feel similarly. Find Bon Appétit Magazine’s entire Food Lover’s Cleanse online at bonappetit.com/cleanse. e d i b l e a l l e g h e n y. c o m

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F REE YOUR MIND

Account Executive Emily Cassel energizes her life with a gluten-free, vegetarian eating plan

here were many reasons for me to try this “livet.” My normal diet is usually mostly vegetarian, but I do tend to eat fish at times, as well as other “happy meats” (i.e. animals that are raised well and live happy lives), but I haven’t made a conscious commitment in a while to eat an exclusively vegetarian diet. I had been feeling very tired a lot of the time, and would be totally exhausted during hot yoga classes and when I got home from work, as well as when I woke up in the mornings. I didn’t have as much energy as I would have liked. I knew that a lot of this problem could be attributed to poor meal planning and not making a concerted effort to control for energy crashes throughout the day. I incorporated the gluten-free element because I do tend to feel better when I don’t eat wheat products. I haven’t committed before to really cutting gluten out of my diet, however, and wanted to give it a try and see how I felt, in hopes that it would give me more energy.

C H ALLENGES Gluten-free diets have become pretty popular, so I discovered lots of delicious alternatives to things I normally eat. Purely Elizabeth’s Gluten Free Pumpkin & Fig Granola from Whole Foods Market was the most delicious thing I had ever experienced. I also sampled Family Organics Gluten-Free Brownie Mix, which was even better than most brownies that do use wheat products. I found that I was really craving some fish about halfway through the diet, but resisted! I normally eat fish an average of once a week, and everything else is vegetarian. It was actually pretty difficult to find gluten-free and vegetarian options on a lot of menus when dining out. I learned that it’s important to check whether there are gluten-

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free/vegetarian options before choosing a restaurant. Especially at breakfast! Let’s just say an omelet was pretty much my only option most of the time, sans toast. Unless the restaurant is pretty savvy, most of the vegetarian dishes I encountered also contained gluten, and the gluten-free dishes usually contained meat! When eating at home, a few favorite homemade dishes included quinoa mixed with dried cherries, goat cheese, fresh basil, extravirgin olive oil, fresh lemon juice, and salt and pepper; a green salad with avocado, pomegranate, walnuts, and champagne-citrus vinaigrette; and polenta combined with navy beans, basil-tomato pasta sauce, and sautéed kale.

C H ANGES • I didn’t feel overly full or bloated. • I experienced increased energy levels. I wasn’t as tired as I usually am, or burnt out. I felt lighter, and my stomach seemed flatter than usual. • I definitely didn’t feel deprived of anything, which I was surprised by!

TI P S • I t’s important to note that gluten free doesn’t necessarily equate to the food being healthy. You can make a batch of gluten-free brownies or cookies, but there’s still sugar and a lot of oil or butter, which are all fine in moderation, but don’t down a whole batch thinking they are good for you simply because they are gluten free. • I didn’t buy too many actual gluten-free products, but tended to stick to ingredients and products that are naturally gluten free and vegetarian. • Call ahead or at look at a restaurant’s website before visiting to confirm whether they have gluten-free or vegetarian options. If you’re

placing a reservation, have the host or hostess make note of the dietary restrictions. If you are making a reservation on Open Table, you can put this in the comments section before finalizing your reservation so that the kitchen can prepare something a tad more exciting than a salad in preparation for your visit! • Be prepared. If you’re attending a party, bring a gluten-free dish with you so that you know you’ll have something to snack on, or eat something beforehand. • Stock your pantry. I filled my shelves with nonwheat grains, such as quinoa and a brown/wild rice blend. Tortilla chips and rice crackers are good to have around for hummus and salsas. Definitely stock up on veggies and fruit — a lot of what I ended up eating was raw. Polenta is cheap and easy to make, and is gluten free. It’s easy to throw together a delicious meal with polenta as a base. Also be sure to have some quality sources of protein — beans, nuts, and tempeh. • Beware of vegetarian meat products. I’m personally not a big fan, as some of these, such as seitan, contain high amounts of gluten. I prefer to go the natural route. • Know your grains. Surprise — buckwheat is gluten free!

My Local Dining Guide to a Gluten F r e e / V e g e ta r i a n “Livet” Gus’s Café • Eden • Café Moulin • Embody Natural Health • Gluuteny Bakery • Whole Foods Market • East End Food Co-op • Giant Eagle Market District • Marty’s Market • Randita’s Organic Vegan Café • Paris 66 • Girasole • Truly Wize Gluten Free Bakery

Edible Excerpt

Revolutionize Your Life

Local author and wellness coach Caroline Shannon-Karasik shares our enthusiasm for “livets” — making manageable, feasible lifestyle changes, rather than extreme dieting. Here, we’re featuring an excerpt from her book, “The Gluten-Free Revolution,” a most-relatable guide to living your life fully, complete with yoga, gluten-free recipes, and solid advice.

Excerpt reprinted with permission from The Gluten-Free Revolution: A Balanced Guide to Gluten-Free Lifestyle through Healthy Recipes, Green Smoothies, Yoga, Pilates, and Easy Desserts! by Caroline Shannon-Karasik. Copyright 2014, Skyhorse Publishing, Inc.

Wh a t ’ s t h e G l u t e n Free Revolution? Prior to my diagnosis with celiac disease in 2010, I spent a large portion of my life subscribing to an all-or-nothing approach. The same characteristics that made me driven and motivated had also often left me unable to relax the rules. There was never room for a happy medium or “sweet spot” in my world. Exercise didn’t count unless it was done for at least an hour. If I was trying to minimize sweets, they had to be completely wiped out of the kitchen — not a single granule in sight. I created my philosophy as not only an answer for each one of you, but as a personal lifeline. When I found out that gluten was out and gluten-free was in, I was determined to not let this new restriction rule my life. Sure, I would now have to opt out of Oktoberfest, and cupcakes from my favorite bakery were completely off limits. But I decided right then and there that it was time to subscribe to a way of life—not a temporary fix—and I want you to do the same. I promise, sweet cupcakes, that this is the place where you will find healthful bliss. You are about to uncover the ultimate sweet spot where you can enjoy vibrant green smoothies and have your gluten-free cake too.

J OIN T H E REVOLUTION Before we dig into the goodies, I want you to keep a few rules in mind while we journey down this path. I know, I know — I said rules are out and revolting is in. And it so is. However, these are a few parameters that will set you straight down the path of living a fearlessly healthy and balanced life. 1. You are now on an un-diet. Stop counting calories and worrying about the latest fads. If you regularly eat whole, healthy, nutrient-rich foods, then you are making fantastic decisions for your body. ’Nuff said. Photographs from Caroline Shannon-Karasik.

2. Indulge. Don’t get me wrong: I love my greens and whole grains, and they make up a large portion of my diet. But a glass of wine, chocolate, cheesy potatoes, and other naughty items are also a part of my life. Just don’t eat them all in one sitting. Unless you are singing the breakup blues. If that’s the case, then eat them all. Twice. 3. Eating healthy doesn’t have to be hard. You’ve heard it before and you’ll hear it again: “I don’t have time for that health food stuff.” Yes, you do. I promise you do. The problem is that no one ever showed you that it doesn’t have to be so damn hard. 4. Focus on your plate. I love food — period. I can clean a packed plate in no time. But that doesn’t mean I should. We live in a world where phones are brought to the dinner table and dining is a recreational activity. There have been one too many times in my life where I have shoveled something in so that I can quickly move on to the next thing. Not good, people. Take it slow and savor your food as much as you can. 5. Stop with the drama. Nix as much negative energy as you can from your life and you will recover more than just your sanity. The fact is, your diet and energy also suffer when you are dealing with stress. Yes, difficult situations will crop up now and then. But that friend who is constantly complaining to you about work, her husband, the crossing guard who looked at her funny? Believe it or not, she’s bringing you down too. Make a commitment to get healthy together or swap long conversations with her for a walk outside. Your body will thank you. Ready to join the revolution? Let’s rock ’n’ roll, sweet pea. Sincerely Caroline, sincerelycaroline.com.

Rainbow Quinoa Salad By Caroline Shannon-Karasik Yield: 6-7 cups

Chef ’s note: This is a great make-ahead recipe that can be easily stored in the refrigerator. Serve at a casual party or pair it with half a gluten-free sandwich for a yummy lunch option.

Ingredients

2 cups cooked quinoa 1 cup canned garbanzo beans 1 cup celery, diced 1 cup fresh blueberries 1 cup mixed bell peppers (red, yellow, orange), diced ½ cup green onions, diced ½ cup raw cashews 2 tablespoons hemp seed 1 teaspoon garam masala ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons honey or agave syrup

Directions

1. In a small bowl, whisk together apple cider vinegar, garam masala, olive oil, and honey. Set aside. 2. In a medium bowl, combine quinoa, garbanzo beans, celery, blueberries, peppers, green onions, cashews, and hemp seed, stirring to combine. Drizzle with apple cider vinegar mixture and toss before serving.

Tip!

Rinse and drain quinoa before cooking to remove saponin, a coating that gives quinoa a bitter, soaplike taste. e d i b l e a l l e g h e n y. c o m

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dining guide Soba Executive Chef Danielle Cain displays seared sea scallops with tat soi, apple raisin compote, Chicken of the Woods mushrooms, radish, and tsume, a sweet eel sauce.

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

Bee’z Bistro & Pub

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

Bella Sera

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

Braddock’s Pittsburgh Brasserie

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

–––––– Cranberry Township ––––––

Restaurant ECHO

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

Restaurant ECHO’s fresh, seasonal menus are created by Executive Chef and Owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce, locally raised animals, and handcrafted breads, pasta, and sauces. Enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township.

–––––– Canonsburg ––––––

–––––– Downtown ––––––

Rumfish Grille

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.

Where art meets industry Bar Antonio

In the heart of Pittsburgh, welcoming business

and theater drinks. crowds alike, Andys is the ideal spot to Bar Antonio is all about great food and premium unwind. Enjoy carefully selected snacks, wines, From the Formaggio Pate to the free-range, woodbeers and cocktails, perfectly paired by our chef and oven roasted wings to the Italian sausagesommelier. sliders,InChef Andys a rich setting of pop-art and industrial Domenica has prepared a mouth-watering tapas menu the impact of Andy TheWarhol feature bar of Fairmont Pittsburgh hotel is accents that celebrate andthe Andrew Carnegie, Andys is Pittsburgh’s more information, with an Italian twist! Specialty cocktails, like Wildberry one of premier the most For captivating spots in the city, with please call 412 773 8848 social destination—where art meets industry, and Bellini, and craft beers are the perfect accompaniments. exquisite interior510finishing, classic cocktails, and Market Street, Pittsburgh where you meet the city. The sleek Euro setting creates an upscale atmosphere an extensive wine list. Chef Jason Dalling pairs ideal for happy hour get-togethers. Located at the corner local cheeses and chocolates with local wines of West McMurray and Morganza Roads, next to Merante for featured flights. 510 Market St., Downtown. 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

Photograph by Cayla Zahoran.

Six Penn KitcheN

Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No.1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St.,

3/5/10 4:09:21 PM

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–––––– Downtown ––––––

Sonoma

–––––– Lawrenceville ––––––

SPOON

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

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

–––––– East Liberty ––––––

–––––– Gibsonia ––––––

Salt of the Earth

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

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,

cure restaurant

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

Franktuary

To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler Ave.,

–––––– Greensburg ––––––

BRGR

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

The Supper Club

As Westmoreland County’s only true farm to table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors. Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

Industry Public House

Named for its vintage, industry-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.,

–––––– Highland Park ––––––

NOTION RESTAURANT

notion restaurant serves dinner Tuesday through Saturday from 6-10 p.m., and offers a four-course fixed price menu, along with a six- and eight-course Chef’s Tasting Menus. Of his creative and ever-evolving menu, Chef Dave Racicot says, “I feel I have the obligation to use the best and most sustainable ingredients I can find.” 128 South Highland Ave., East Liberty. 412.361.1188. notionrestaurant.com.

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

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.,

–––––– Irwin ––––––

Tamari

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

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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.

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

Wild Purveyors

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

–––––– Ligonier ––––––

Café IO

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

Lucca

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

–––––– Mt Washington ––––––

Out of the Fire Café

sushi fUku

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

Isabela on Grandview

Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing goods from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt.

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

–––––– Moon Township ––––––

–––––– North Hills ––––––

–––––– Point Breeze ––––––

SAVORY HILL

With cuisine best described as “New American,” Savory Hill offers a selection of traditional favorites with some twists, along with an ever-changing feature menu. The eclectic bistro is filled with locally sourced selections, prepared creatively by Executive Chef Thomas J. Langan. 988 Brodhead Road, Moon Township.

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

The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Café also partners with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds

–––––– Mt. Lebanon ––––––

–––––– North Side ––––––

–––––– Regent Square ––––––

Coffee Tree Roasters

BREADWORKS

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

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt.

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.

The Café at The Frick

Root 174

–––––– Oakland ––––––

Bistro 19

The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Gibson 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.

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.

Square Café

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

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Exceptional Homemade Food ‘til Midnight

–––––– Robinson ––––––

ver

Bicycle Cafe

SOUT H SIDE

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.

Eden

Celebrating its farm-to-table attitude, Eden serves up the perfect dishes for clean, healthy eating. From raw and vegan entreés, to Sunday brunch and juice shots, the BYOB eatery relies on local cooperatives and farms to produce a tempting menu that’s suitable for every lifestyle. 735 Copeland St., Shadyside. 412.802.7070.

PI T TSBURG H

OTB Bicycle Cafe

This cafe’s Managing Partner Marty Maloney says that diners are always asking for local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698. North Park Boathouse, 10301 Pearce Mill

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Mediterra Bakehouse & Cakehouse

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

Allegro Hearth Bakery

Paris 66

An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside.

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Soba

Committed to serving delicious, healthy, plant-based foods that are GMO-free and sustainable — a simple concept with endless possibilities! Randita’s Organic Vegan Café works with local sources, located minutes from the cafe, including Frankferd Farms, Five Elements Farm, and Danna’s Natural Foods & Supplements. East End Food Co-op and Whole Foods Market are also favorites. 210

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.

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–––––– South Side ––––––

Salúd Juicery

Ibiza Tapas & Wine Bar

Randita’s Organic Vegan Café

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.

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.,

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

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

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

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Casbah

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

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March 2014

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.

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

Notion Restaurant Chef Dave Racicot presents beef tartare topped with clear habanero gel, black fermented garlic, soy pearls, candied cilantro, kiwi, chopped peanuts, toasted sesame seeds, bulgogi Korean dressing, and basil seeds. –––––– Strip District –––––– rosemary

Wild Rosemary

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.

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

Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Rather than a la cart, dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St.

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savoy

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.

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

Angelo’s Restaurant

For 70 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive,

–––––– Upper St. Clair ––––––

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 Photograph by Cayla Zahoran.

The SpringHouse

StonePepper’s Grill

With two locations — in Upper St. Clair and Robinson Township — the locally owned StonePepper’s Grill is a fun, casual, full-service restaurant and bar specializing in brickoven pizzas, burgers, salads, and pastas. 1614 Washington Road, Upper St. Clair. 412.854.4264. 1200 Settlers Ridge

The Springhouse has happy cows. Not the ones from the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.

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EDIBLE ALLEGHENY Directory

Nature’s Table

Find the region’s best HARVEST offerings BREWERIES Barley’s & Hops

A cross between a German Biergarten and a New Orleansstyle coffee house (hold the coffee), offering an enormous variety of imports and microbrews. 5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.

BOCKTOWN BEER & GRILL

It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.

Church Brew Works

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

EAST END BREWING COMPANY

A culinary adventure in the beautiful Laurel Highlands awaits Make your reservation today • 724.259.8887 • outofthefirecafe.com

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

Erie Brewing Company

4140 Sandy Hill Road. Gibsonia. 724.444.6594. dillnerfamilyfarm.com.

Eichner’s Farm Market & Greenhouses

285 Richard Road, Wexford. 724.935.2131.

Farmers’ Market Cooperative of East Liberty

334 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.

Janoski’s Farm and Greenhouse

1714 State Route 30, Clinton. 724.899.3438. janoskis.com.

Mish Farms Meat Market 80 Oak Road, Gibsonia. 724.449.6328. mishfarms.com.

Pittsburgh Produce Terminal, Smallman and 17th streets, Strip District. 412.281.4505. pittsburghpublicmarket.org.

Farms Allegheny County Beccari’s Farm Market

5095 Thoms Run Road, Oakdale. 412.221.8768. beccaris.com.

Bedner Farm Market 1520 Bower Hill Road, Bridgeville. 412.221.5525.

Blackberry Meadows Farm 7115 Ridge Road, Natrona Heights. 724.226.3939.

March 2014

Dillner Family Farm

Hofbrauhaus Pittsburgh

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.

Churchview Farm

Churchview Avenue Exit, Baldwin. 412.496.5623. churchviewfarmpgh.com.

One Woman Farm

Penn Brewery

edible Allegheny

41 Prestley Road, Bridgeville. 412.221.9275.

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

Christoff Green Houses

5857 Valencia Road, Gibsonia. 412.913.7700. onewomanfarm.com.

Pittsburgh Public Market In The Strip

Reilly’s Summer Seat Farm 1120 Roosevelt Road, North Hills. 412.364.8270. reillyssummerseatfarm.com.

Shenot Farm Market

3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.

Soergel Orchards Farm Market & Garden

2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

Armstrong County Collier Hill Farm

398 State Route 1034, Templeton. 724.545.1339.

Creekside Mushrooms

One Moonlight Drive, Worthington. 724.297.5491. creeksidemushrooms.com.

Five Elements Farm

405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.

blogspot.com.

6983 Route 58, Emlenton.

Golden Harvest Farm

Crawford County Fresh From the Vines

1633 Markle Road, Leechburg. 724.337.3023.

Pounds Turkey Farm

4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.

Beaver County Kretschmann Organic Farm 257 Zeigler Road, Rochester. 724.452.7189. kretschmannfarm.com.

Marburger Dairy

1506 Mars Evans City Road, Evans City. 724.538.4800. marburgerdairy.com.

Butler County Brenckle’s Farm Markets

3814 Mt. Troy Road, Reserve Twp. 412.821.2566. 543 Evans City Road, Butler. 724.482.4990. brenckles.com.

Cider House Farm Market

465 Perry Hwy., Route 19, Harmony. 724.504.6162.

Freedom Farms

795 Pittsburgh Road, Butler. 724.586.5551. freedomfarmspa.com.

Harvest Valley Farms

125 Ida Lane, Valencia. 724.443.5869 harvestvalleyfarms.com.

18374 State Hwy. 98, Meadville. 814.763.4606. freshfromthevines.com.

Erie County Hunter Farms Organic Market

7269 Sterrettania Road, Fairview. 814.840.4370. hunterfarmsorganic.com.

Wooden Nickel Buffalo Farm 5970 Koman Road, Edinboro. 814.734.2833. woodennickelbuffalo.com.

Fayette County Laurel Mall & Flea Market 1952 University Drive, Connellsville. 724.626.0160.

Forest County Edible Earth Farm

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

Pleasant Valley Farms

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

Greene County Elysian Fields Farm

844 Craynes Run Road, Waynesburg. 724.852.1076. purebredlamb.com.

Harvest View Farm and Market

Lawrence County Burns Angus Farm

Heilman’s Hogwash Farm

Dawson’s Orchards

143 Eagle Mill Road, Butler. 724.282.8038. harvestviewfarm.com.

162 Elliott Road, Sarver. 724.353.1411.

Jarosinski Farms

444 Cole Road, Sarver. 412.398.9813.

Leicher Family Farm

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

Prospect Meadow Farm

136 N. Franklin St., Prospect. 724.290.5484.

101 Orchard Road, New Wilmington. 724.946.3125. burnsangus.com. 122 Petersburg Road, Enon Valley. 800.328.2775. dawsonsorchards.com.

Green Circle Farm

New Castle. 412.427.7549. greencirclefarmpa.com.

Pasture Maid Creamery

571 Cow Path Lane, New Castle.

Stramba Farm

Silver Wheel Farm

2331 Chewton Wurtemburg Road, Wampum. 724.752.4146. strambafarmalpacas.com.

Sunset Hills Farm

Mercer County Lengel Brothers Farm & Market

141 Porter Road, Harrisville. 724.735.4054. silverwheelfarm.net. 1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com.

Cambria County Blue Goose Farm

2965 Blue Goose Road, Nicktown. 814.948.7188. bluegoosefarmnicktown.com.

Clarion County Clarion River Organics

824 Whitmer Road, Sligo. 814.603.1022. clarionriverorganics.com.

Leatherwood Stock Farm 215 Angus Lane, New Bethlehem. 814.275.1400.

Schmucker Family Farm

our f o r yo w ! p u Sign 4 CSA n 201

1346 Mercer Grove City Road, Mercer. 724.748.4932.

Three Sisters Farm

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

Ridgway-Elk County Ridgway-Elk County Heritage Farm

28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.

Somerset County Lambert Mountain Acres Inc. 3060 Lambert Mountain Road, Cairnbrook. 814.754.8271.

A RAINBOW OF FLAVORS For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

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Washington County Bedillion Honey Farm

1179 Burgettstown Road, Hickory. 724.747.4645. bedillionhoneyfarm.com.

Bedner’s Farm & Greenhouse 315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.

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

Destiny Hill Farm

1069 S. Main St., Washington. 724.222.3015. destinyhill.com.

Emerald Valley Artisans

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

Simmons Farm

170 Simmons Road, McMurray. 724.941.1490. 2816 Washington Road, Route 19 Market, McMurray. 724.941.7540. simmonsfarm.com

Trax Farms

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

Triple B Farms

823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.

Weatherbury Farm

1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.

Vistamont Farms

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

Volkar Farm Market

3132 National Pike, Richeyville. 724.632.5877.

Westmoreland County Freedom Farms Cafe & Carry-out

4323 Shearsburg Road, New Kensington. freedomfarmspa.com.

Friendship Farms

147 Friendship Farm Road, Latrobe. 724.423.1545. friendshipfarms.com.

Jamison Farm

171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.

March 2014

Pounds’ Turkey Farm & Market

4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.

Sand Hill Berries Farm

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

Sarver’s Hill Organic Farm

438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org.

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE

PLeasant Valley Organic Farm

110 Slebodnik Road, Irwin. 724.446.3521. morrisorganic.com.

Manchester Farms

116 Matthews Road, Eighty Four. 724.239.2118. matthewsfamilyfarm.com.

edible Allegheny

Morris Organic Farm

Schramm Farms & Orchards

Matthews Family Farm

259 Lone Maple Drive, New Alexandria, 724.668.7358.

2184 E. National Pike, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com. 52 Manchester Lane, Avella. 203.858.7778. manchester-farms.com.

300 Beverly Road, Mt Lebanon 412.344.7434

Lone Maple Farms

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

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

East End Food Co-op

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

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

GLuten Free Zone

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.

Marty’s Market

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

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

Nature’s Way Market

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

Penn’s Corner Farm Alliance

Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.

Quality Gardens

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

Sunny Bridge Natural Foods Offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

The SpringHouse

Known for its ice cream and fresh milk, the SpringHouse family farm has grown to feature a buffet-style restaurant, a bakery with goodies from scratch, a smokehouse, and a catering service. 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.

Whole Foods Market

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

RESTAURANTS Andrew’s Steakhouse

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

Diaspora Restaurant Group

A restaurant group including Alma PanLatin Kitchen and Diaspora Catering. 7600 and 7606 Forbes Ave., Regent Square. 412.727.6320. almapgh.com.

Osteria 2350

A casual Italian eating establishment, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. cioppinogroup.com.

Up Modern Italian

Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge. 5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.

walnut GrIll

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

Schools Chatham University

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

Chop, wok, and Talk!

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

Robert Morris University

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

specialty BURGH BITS AND BITES

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

A food tasting adventure and historic walking tour of Pittsburgh neighborhoods. Taste delicious ethnic specialties while on the tour. Come hungry! Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville. 888.718.4253. burghfoodtour.com.

THE LIVERMORE

DJ’S BUTCHER BLOCK

THE GREEK GOURMET

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.

McCormick & Schmick’s Seafood Restaurant

The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

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

Edible Arrangements

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

Spring Opening March 15th Open the first Saturday of each month from 10am- 4pm April-December

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Espresso A Mano

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

Family Organics

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

FEDE PASTA

Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.689.2176. fedepasta.com.

FRESH FROM THE FARM JUICES

Newly opened, this juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-a-kind juices. 1330 Bingham St., South Side. 212.772.0178. freshfarmjuices.com.

GIOVANNI’S CHOCOLATES

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

GRYPHON’S TEA

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

HARDIN ACUPUNCTURE

PITTSBURGH’S #1 CSA FOR 20 YEARS! WIDEST VARIETY, CONVENIENTLY DELIVERED TO YOUR NEIGHBORHOOD

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

HILLMON APPLIANCE

Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. 310 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.

Intellectual Nutrition

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

Loom Exquisite Textiles

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

Fresh From the Farm, Direct to You kretschmannfarm.com

CSA subscriptions conveniently delivered to YOUR neighborhood! Certified Organic Vegetables and Fruits for over 40 Years

edible Allegheny

March 2014

THE OLIVE TAP

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

Pittsburgh Parks Conservancy

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

PUREDENT

A mercury-free, mercury-safe, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.

Ten Thousand Villages

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

SPLASH KITCHEN BATH Home

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

Standing Chimney

A store, a gallery, and a destination, located on a farm dating back to the mid-1880s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

Turner Dairy

Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 412.372.2211. turnerdairy.net.

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.

KQV RADIO

TRAVEL Fairmont Pittsburgh

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.

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

Merante Gifts

Fallingwater

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

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.

Laurel Highlands Visitors Bureau

Enjoy breathtaking natural scenery, renowned cultural and historic sites, festivals, special events, winter sports, and more. 800.333.5661. laurelhighlands.org.

Oglebay Resort & Conference Center

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

OMNI WILLIAM PENN HOTEL

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

The Stargazer Bed & Breakfast

An out-of-the-city bed and breakfast experience at Sunset Hills Farm, with farm-stay and shadow programs. 1120 Three Degree Road, Butler. 724.586.2412. stargazerbedandbreakfast.com.

Sunrise Cabin Bed & Breakfast

A traditional log cabin-type bed and breakfast available at Sunset Hills Farm. 1120 Three Degree Road, Butler. 724.586.2412. sunrisecabinbedandbreakfast.com.

Wellness Bikram Yoga Pittsburgh

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

The Breathe Project

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

Himalayan Institute

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

Janet McKee, Holistic Health Counselor Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.

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.

UPMC MyHealth

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

Wines & Spirits Arsenal Cider House & Wine Cellar

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

Pleasant Valley Organic Farm 25 Pine Run Road, Amity, PA 15311

www.pleasantvalleyorganicfarm.com Arthur Keys | 202-213-5237 | srce5@aol.com

Christian W. Klay Winery

ALL NATURAL

Award-winning wines and a restored 1880s barn, suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.

GRASS FED BEEF

DreadNought Wines

Whole, Halves Weighed & Labeled Plastic Wrapped USDA Inspected

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

ENGINE HOUSE WINERY

This beautifully renovated firehouse houses a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.

Gervasi Vineyard

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

PRODUCING QUALITY BEEF THROUGH SUSTAINABLE AGRICULTURE Our hay and pasture is certified organic. We are a member of the PA Association for Sustainable Agriculture (PASA).

Glades Pike Winery

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

Greendance Winery

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

J&D Winery

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

La Casa Narcisi Winery

Looking for healing that goes beyond the masking of symptoms?

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

PA Wine & Spirits

Shopping at finewineandgoodspirits.com is fast and convenient. The Pennsylvania Liquor Control Board is the largest purchaser of wine and liquor in the United States, offering a truly wide selection and unique discounts. finewineandgoodspirits.com.

Pittsburgh Winery

Pittsburgh Winery uses a traditional, minimalist approach to winemaking. Each season varies, but the primary focus over the past 14 years has been premium California grapes sourced from Sonoma, Napa, Lodi, and Suisun Valley. 2815 Penn Ave., Strip District. 412.566.1000. pittsburghwinery.com.

Volant Mill Winery

Offering wines crafted from the fruits of Western Pennsylvania. 1129 Main St., Volant. 724.533.2500. 535 Adams Shoppes, Mars. 724.591.5699. 1714 State Route 30, Clinton. 724.889.3438. 1891 B, Leesburg Grove City Road, Mercer. 724.748.4147. volantmillwinery.com.

Acupuncture can help you with: Anxiety • Depression, Migraines • Fertility Chronic Pain • Asthma • Allergies Insomnia • Arthritis and much more. Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com e d i b l e a l l e g h e n y. c o m

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Last Bite

Sweet Dreams By Christine Tumpson Photograph by Michael Fornataro Styled by Jason Solak

f we were all given the grace to plan our last bite on Earth, this might be it. A detour after taking my daughter to school one morning during a rainstorm resulted in my being stopped at a light on Butler Street in Lawrenceville — right alongside the exquisite French pâtisserie/boulangerie, La Gourmandine Bakery. A quick dash inside revealed heaven in the form of beautiful baguettes, croissants, and chouquettes. The latter, priced at 35¢ each or $6 for a bag of 24, wooed me. A tiny puff pastry made of choux dough, (which translates to “cabbage” dough because of its resemblance post-baking), and sprinkled with pearl sugar, the bite-size treat is light, airy, and sweetly memorable. Stopping at the bakery has become a favorite morning ritual. The bag I brought into the office quickly disappeared, and we could barely contain ourselves to save these last three for this photo. The pastry chef extraordinaire is Fabien Moreau, who studied at the highly esteemed Parisian professional pastry school, Le Nôtre on des Champs-Élysées. His wife, Lisanne, runs the front of the shop, speaking with the light lilt of a French accent. She laughs when I come in to pick up the pastries on the morning of our photo shoot. “How do you do it all?” she asks. “How do you?” I respond. Again, she laughs as she hands over the white paper bag. “We did everything here this morning.” C’est si bon!

La Gourmandine Bakery, 4605 Butler St., Lawrenceville. 412.682.2210. lagourmandinebakery.com.

edible Allegheny

March 2014