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Member of Edible Communities MArch 2016 | Number 48
Allegheny Celebrating Local Food & Healthy Lifestyles
THE BEST E SEAT IN TH HOUSEd EDIBLE ALLEGHENY MAGAZINE
e Our Revamp Takes Dining Guide You There!
MARCH 2016
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MARCH 2016 $4.95
NUMBER 48
DISPLAY UNTIL MAR 31, 2016
EVERYTHING YOU NEED TO KNOW About Sipping Sake
3 IMMACULATE INGREDIENTS
SPRING AWAKENING
Artichokes, Pancetta, + Red Wine
How to Plant an Herb Garden
2/15/16 12:06 PM
Get to know the farmers in the Finger Lakes, the artisans of Michiana, the vintners in Vancouver and more as we serve up the best local food stories from the ďŹ elds and kitchens of edible communities. edible BLUE RIDGE
No. 27 Spring 2013
Austin
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Celebrating Central Texas food culture, season by season
Number 25 Winter 2015
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Celebrating the Abundance of Local Foods, Season by Season
no. 43 / winter 2014
Celebrating the food culture of Central Virginia
With Meat & Cheese, Wendy Mitchell’s Entrepreneurial Avalanche Gains Speed
The
WELLNESS W Issue
DRAM BITTERS | 20 STANDOUT COLORADO PRODUCTS | MAKE AHEAD BREAD
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Quicks Hole Tavern � CBI’s Farm Manager Joshua Schiff � Cape Cod ARK � R.A. Ribb’s Custom Clam Rakes
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Farmers’ Markets, Food and WWI I on Cape Cod � Off-Shore Lobstering � Pawpaws � Cultivating Crustaceans
N O.29 WINTER 2015
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Celebrating local, fresh foods in Dallas, Fort Worth and North Texas—Season by Season
No. 23 Fall 2014
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Columbus Issue No. 15
Celebrating Local Foods, Season by Season
Fall 2013
Fall Comfort Food OBERLIN • GRANARIES OF MEMORY • INTEGRATION ACRES • STONEFIELD NATURALS SCHMALTZ • THE APPLE • WILLOW BASKETS • OHIO’S HISTORIC BARNS
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Celebrating local Colorado food, farms and cuisine, season by season
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Summer 2008 Number 2
THE FRUITS OF THE FALL HARVEST
HOUSTON
celebrating vermont’s local food culture through the seasons
THE LIQUID ASSETS ISSUE
Harvest the Summer
May/June 2015 Issue 1 | $5.95
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LIVE LOCAL * LIVE WELL
Goats Galore | Berries | Hillcroft Spice Trail In the Kitchen with MasterChef Christine Ha
A Dandelion Manifesto King Cheese TransFarming Suburbia Farm-Side Suppers
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Issue 30 | February–March 2015 $5.95
Celebrating the Pleasure of Local Food and Beverage
PROUD MEMBER OF EDIBLE COMMUNITIES
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LOUISVILLEÂŽ & THE BLUEGR ASS REGION
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MARIN & WINE COUNTRY Issue 17 Spring 2013
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
edibleMEMPHIS Celebrating the Abundance of Local Foods in the Mid-South, Season by Season Spring 2013 Number 25 • $4.99
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DAIRY ISSUE
Cracking Spring HILLBILLY ACRES FARM • GRAVY • SASSY SAUSAGE BIANCA’S FRIDGE • BEER FOR BREAKFAST BACKYARD CHICKENS • SONNY SALT
| Chocolate: A Sweet Tradition & The Sweet Smell of Success | A Cut Above | Pot Luck
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edible NutmegÂŽ Winter 2012-13 ďš˝ Celebrating Local Food, Farms, and Community in the Nutmeg State ďš˝ Number 24
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HOTEL DINING: AN INSIDER’S GUIDE
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Celebrating the Bounty of Rhode Island, Season by Season
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Celebrating Food and Culture in the River City and Surrounding Communities
State Bird Support Local Community, Food & Drink Member of Edible Communities Member Edible Communities
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ISSUE 21 SPRING 2014
Santa Barbara Celebrating the Local Food and Wine Culture of Santa Barbara County (PPE GPPE (PPE ESJOL (PPE SFBE t /P t 4QSJOH
Recycle, reuse, reclaim, rethink
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HARVEST 2014
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VANCOUVER G WINE COUNTRY E A T. D R I N K . R E A D . T H I N K . ISSUE THIRTY SEVEN * HIGH SUMMER 2014
HOMEMADE STOCK • GARLIC • HOT COCKTAILS • SEEDS
No. 24, Harvest 2014
Our Food, Our Stories, Our Community
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VisitAppalachia.com
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Dandelion Festival at Breitenbach Wine Cellars
2/12/16 10:42 AM
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Every cup is a gift to mind, body and spirit.
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• contents •
March 2016 departments 6
EDITOR’S LETTER There is so much to celebrate as Pittsburgh’s food scene continues to gain national recognition, and 2016 marks the city’s 200th anniversary!
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CALENDAR Explore our round-up of this month’s tastiest events.
11 FIRST COURSE Crack open a collection of new dishes at our favorite restaurants and events that praise the leaders in the local food movement.
16 EDIBLE INK Discover the roots of The Porch at Schenley’s Kevin Hermann’s significant tattoos.
17 EDIBLE EVENTS Check in on the unifying power of food at these great events.
20 THREE INGREDIENT FIX
features 24 PERFECT POURS Study up on the fascinating foundations and flavors of sake.
38 EDIBLE DINING GUIDE Revamped and bigger than ever, our new guide is the ultimate resource for learning more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.
50 DIRECTORY Find the vendor details you’re looking for right here.
56 LAST BITE Flavor your world with the versatile herb that packs a major health punch.
28 HOW TO PLANT AN HERB GARDEN Get started on your own urban garden with these simple and satisfying steps.
30 THYME CAPSULES As we look forward to celebrating Pittsburgh’s bicentennial, we’re looking back on the family recipes that fueled our mayors throughout the years.
34 HEAL THY LIFE Vegan and Beyond’s Marissa Podany talks holistic living for the veg-curious and health-conscious.
46 2016 CSA GUIDE The Pennsylvania Association for Sustainable Agriculture presents the complete list of Community Supported Agriculture (CSA) programs in our region. Find one in your neighborhood, today!
Artichokes, our harbinger of spring, find delectable company with rich pancetta and red wine.
Discover the tasty power of cilantro on page 56! Photograph by Michael Fornataro
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Celebrating Local Food & Healthy Lifestyles
March 2016 WE A S K E D O U R S TA F F : PUBLISHER
“What is your favorite family recipe?”
Jack Tumpson EDITORIAL DIRECTOR
Christine McMahon Tumpson “Our 100-year-old Italian Easter bread recipe, and my mom’s Lemony Lemon Bars (shown at right)!”
EDITOR IN CHIEF
Andrea Bosco Stehle EXECUTIVE EDITOR
Rachel Jones
“My mom's hearty beef and tomato soup. It’s SO good and perfect for winter!”
Lemony Lemon Bars
ASSOCIATE EDITORS
Abby Dudley, Liz Petoniak DIGITAL MARKETING COORDINATOR
Meghan Milligan
“Chatty's homemade chicken pot pie!”
Go to edibleallegheny.com for the recipe!
CREATIVE DIRECTOR
Jason Solak
ART DIRECTOR
“My grandmother's marinated flank steak.”
Jordan Harriger
“My great aunt's homemade noodles.”
Devoted to the Art of Craft Beer Since 2006
GRAPHIC DESIGNER
Alyssa Otto
STAFF PHOTOGRAPHER
Michael Fornataro
ACCOUNT EXECUTIVES
Cameron Hassanzadeh, Darrelyn Leebov, Jaime Mullen
BEER
“My grandma's lasagna.”
LOCAL
BUSINESS MANAGER
“My Nunny’s halušky!"
Aaron Crittenden
ADVERTISING PRODUCTION MANAGER
April 15 – April 24
Local Tap Takeover for Pittsburgh Craft Beer Week
Alexandra Meier
“Chef Konrad's Salmon Wellington with mushroom duxelle and dill cream sauce.”
EDITORIAL INTERNS
Julie Pawlikowski, Kylie Weisenborn ADVERTISING INTERN
Allie Salina
“My grandma's tomato noodle soup.”
For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.
Robinson
Across from Target 412-788-2333 @BT_Robinson
Monaca
Next to Macy’s 724-728-7200 @BT_Monaca
@bocktown on Twitter · bocktown.com
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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 2016 WHIRL Publishing, Inc.
Photograph by Cayla Zahoran
2/12/16 5:43 PM
t h ig R g in t a E f o r Savor the Flavo
By Claire Marshall MS, RD, LDN, Senior Health Coach, UPMC Health Plan
March is National Nutrition Month, and the focus is on mindful eating and also enjoying the traditions, social experiences, and pleasure that food adds to our lives. Too often, we add flavor to food by adding fat, salt, or sugar – none of which are good for our hearts. Here are some ways to flavor your foods naturally, without compromising nutrition: Change Your Preparation • Instead of frying foods, try roasting or baking them. Instead of fried chicken, coat skinless breasts in an egg wash and crumbled corn flake cereal. Vegetables (from bell peppers to zucchini) become much more flavorful when oven-roasted rather than boiled or microwaved. • For a sweet treat, try baked or roasted fruit, like apples, pears, or pineapple slices. Roasted diced sweet potatoes with cinnamon and a touch of honey can be a surprising side dish or dessert. Flavor with Herbs and Spices • Beware of condiments very high in sodium: hot sauce, ketchup, barbeque sauce, steak sauce, Worcestershire sauce. • Limit use of ingredients packed with salt (even in reduced-sodium versions): soy sauce, MSG, meat tenderizers, cooking wines, seasoning salt, garlic salt, onion salt, celery salt. • Pump up flavor with salt-free seasonings like lemon, lime, orange juice or zest, fresh chili peppers, garlic, or ginger. • Both fresh and dried herbs (like basil, thyme, oregano) add incredible flavor to a dish. (If you are using dried herbs in a recipe that calls for fresh, use half the amount.) Try Something New • Expand your palate by trying foods from different cultures and traditions that use a variety of herbs and spices you may not be familiar with. • Try buying a fruit or vegetable you have never purchased before. Research the food online and find a recipe to test it out. • Trying new restaurants or new recipes with family and friends can be a great way to savor new flavors – while making healthy choices!
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• EDITOR’S LETTER •
Town & Country “From A New Ace Hotel To Being Named The Top Food City In The Country, Pittsburgh Is The New Cool.” Forbes.com solidified our thoughts just hours before going to press with this issue. Now that’s cool. It is perhaps the best time ever to live (and eat!) in Pittsburgh. The upswing of restaurants continues to prove strong with Brick and Mortar, Block 292, and Pork & Beans coming soon. And, relatively new haunts like The Vandal, Justin Severino’s Morcilla, and Whitfield in The Ace Hotel are routinely recognized in national publications. Whitfield restaurateur Brent Young (the man behind the popular Brooklyn butcher shop, The Meat Hook) returned home to open the 110-seat, all-American restaurant with New York City’s Chef Casey Shively, also a Pittsburgh native, at the pastry helm. (We cannot stop eating the rainbow trout, served alongside cauliflower pureé, braised fennel, marinated radicchio, and grilled lemon salsa!) Lucky for you, we have the details on the latest and greatest among the restaurant scene in our replenished Dining Guide and Directory on page 38 and 50, respectively. This month, learn Sake 101 with a breakdown of varietals, from nigori to daiginjo, on page 24. Let the combination of artichokes, pancetta, and red wine pique your palate as three restaurants lead the way to the most blissful dishes, beginning on page 20. Do you have garden goals for 2016? Start with our helpful compendium of how-to’s on planting herbs urban-style, page 28. [Plant, rest, and share your copious crop photos — fingers crossed — with us on Instagram @Edible.Allegheny.] Turn to page 30 where Pittsburgh’s mayoral families, dating back to 1816, are sharing recipes of kitchen’s past. Keep these vintage dishes alive in honor of the city’s year-long 200th anniversary celebration, which kicks off on March 18. ENJOY THE ISSUE!
Andrea Bosco Stehle, EDITOR IN CHIEF
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SPRINGTIME DISHES From using local ingredients to trying new dishes, our staff members are using this season to let their recipe books grow! BY MEGHAN MILLIGAN
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1 In anticipation of this Easter, Editor in Chief Andrea Bosco Stehle is reminiscing about her family’s 2015 Easter brunch. 2 Sourcing from local farms, Executive Editor Rachel Jones and her roommates whip up hasselback chicken with spinach and Emerald Valley Artisans’ Black Truffle Ricotta Chiesi. 3 Associate Editor Liz Petoniak brightens her lunch with a cheery salad comprised of arugula, heirloom radishes, blueberries, and feta cheese, topped with toasted almond oil and anjou pear vinegar. 4 Escaping to Tampa, Fla., Associate Editor Abby Dudley indulges in a raw bar platter for two. 5 Staff Photographer Michael Fornataro captures an incredible shot of Kaya’s tuna poké before sampling the dish for the first time! 6 Account Executive Cameron Hassanzadeh looks to his own garden for the freshest vegetables.
Connect with us! @edibleAllegheny @edibleAllegheny
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/edibleallegheny /edibleallegheny
ON THE COVER: DINING AT SENTI IN LAWRENCEVILLE. FIND THE RECIPE ON PAGE 23. PHOTOGRAPHED BY MICHAEL FORNATARO
PHOTOGRAPH BY MICHAEL FORNATARO
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• CALENDAR •
march 2016
WEDNESDAY, MARCH 2 Wednesday Wine Flights: Down Under Thunder, Cabaret at Theater Square, Downtown, 412.456.6666 THURSDAY, MARCH 3 Pasta 101, Market District, Robinson, 412.788.5392 FRIDAY, MARCH 4 Girls’ Night Out: Cocktail Hour, Market District, Robinson, 412.788.5392 FRIDAY, MARCH 4 Pittsburgh CLO Ambassadors’ 19th Annual Wine Tasting & Silent Auction, The Duquesne Club, Downtown, pittsburghclo.org SATURDAY, MARCH 5 Tween Chef: Parent and Child: High Tea, Market District, Robinson, 412.788.5392 SATURDAY, MARCH 5 St. Ursula School Pot O’ Gold Dinner & Raffle, La Roche College, Allison Park, stursulaschool.org MONDAY, MARCH 7 Throwback: Food Fads of the 80s, Market District, Robinson, 412.788.5392
WEDNESDAY, MARCH 16 Vegetarian Prix Fixe, Kaya, Strip District, bigburrito.com/kaya THURSDAY, MARCH 17 St. Patrick’s Day THURSDAY, MARCH 17 St. Patrick’s Day Celebration: Cooking with Guinness, Market District, Robinson, 412.788.5392 THURSDAY, MARCH 17 Teen Time: Full STEAM Ahead, Carnegie Library of Pittsburgh, Oakland, 412.422.9651 FRIDAY, MARCH 18 New York Inspired, Market District, Robinson, 412.788.5392 Marie Dillner, Robyn Thever of Dillner Family Farm at the Farm to Table Local Food Conference
SUNDAY, MARCH 20 49th Annual Ukrainian Pysanky Sale, St. Peter & St. Paul Ukrainian Orthodox Church, Carnegie, orthodoxcarnegie.org MONDAY, MARCH 21 Cooking with Lamb, Market District, Robinson, 412.788.5392 WEDNESDAY, MARCH 23 Comforting Casseroles, Market District, Robinson, 412.788.5392 THURSDAY, MARCH 24 Garden Center Class, Soergel Orchards, Wexford, soergels.com FRIDAY, MARCH 25 Benefit Dinner for Fred Rogers Center for Early Learning and Children’s Media at Saint Vincent College, Casbah, Shadyside, casbahpgh.com FRIDAY, MARCH 25 Flavor of Pittsburgh Food Tour, Market Square, Downtown, pghtoursandmore.net FRIDAY, MARCH 25 Date Night: Paris Nights, Market District, Robinson, 412.788.5392
TUESDAY, MARCH 8 Asian Noodles, Market District, Robinson, 412.788.5392
FRIDAY, MARCH 25 Paint Monkey, Soergel Orchards, Wexford, soergels.com
THURSDAY, MARCH 10 Fresh and Healthy: Alternative Sweets, Market District, Robinson, 412.788.5392
SATURDAY, MARCH 26 Herbs and Spices 101, Market District, Robinson, 412.788.5392
THURSDAY, MARCH 10 Beer Tasting, Soergel Orchards, Wexford, 724.935.1743
SUNDAY, MARCH 27 Easter
FRIDAY, MARCH 11 Wine Tasting: Wine and Cheese Pairing, Market District, Robinson, 412.788.5392 FRIDAY, MARCH 11 Crafts and Drafts: Threads and Doodles, Society for Contemporary Craft, Strip District, 412.261.7003 SATURDAY, MARCH 12 Homemade Ice Cream, Market District, Robinson, 412.788.5392 SUNDAY, MARCH 13 Tween Chef: Luck O’ the Irish, Market District, Robinson, 412.788.5392 SUNDAY, MARCH 13 Pittsburgh Wine Conference and Amateur Wine Competition, Masonic Center, North Hills, 724.289.8748
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MONDAY, MARCH 14 What’s Cooking?, Carnegie Library of Pittsburgh, Oakland, 421.237.1890
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FRIDAY, MARCH 18-SATURDAY, MARCH 19 Farm to Table Pittsburgh’s 10th Annual Local Food Conference, David L. Lawrence Convention Center, Downtown, farmtotablepa.com SATURDAY, MARCH 19 Glass Slipper Ball Featuring The Best of The Chefs, DoubleTree by Hilton Hotel Pittsburgh — Cranberry, glassslipperball.com/pittsburgh SATURDAY, MARCH 19 WineFest“alcular” Pittsburgh, David L. Lawrence Convention Center, Downtown, 412.405.9721
TUESDAY, MARCH 29 A Night of Chocolate, Market District, Robinson, 412.788.5392 WEDNESDAY, MARCH 30 Gourmet Grilled Cheese, Market District, Robinson, 412.788.5392
Becky Carpenter, Jackie Hunter at Empty Bowls
SATURDAY, MARCH 19 Fantastic Tarts, Market District, Robinson, 412.788.5392 SUNDAY, MARCH 20 Empty Bowls, Rodef Shalom Congregation, Oakland, showclix.com/event/emptybowls2016
PHOTOGRAPHS BY BEN PETCHEL, CATHERINE PALLADINO
2/12/16 11:00 AM
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R AISE A GLASS TO HISTORY. Travel back to the Roaring ’20s at the Omni William Penn Hotel, where you’ll enjoy classic cocktails and nostalgic décor in our Speakeasy social lounge. Continue your GZRGTKGPEG YKVJ ȧ PG EWKUKPG CV 6JG 6GTTCEG 4QQO
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THE TERRACE ROOM • SPEAKEASY • PALM COURT • TAP ROOM
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• First Course •
Fresh Forward
Spring brings our annual renewal, and with brand new ventures and exciting updates, we’re welcoming the revival this year BY ABBY DUDLEY
SHELL HALF FULL It’s dimly lit inside Muddy Waters Oyster Bar, smooth jazz is playing, and an extensive variety of liquor lines the bar shelves — though that bar comes second to the one in the name. As the city’s only genuine oyster bar, Muddy Waters is bringing oysters on the half shell from all over the country to Pittsburgh in a trendy, quasi-Southern new space. “Oysters used to be ‘poor man’s food,’” co-owner and chef Adam Kucenic explains, noting the subsequent oversourcing that made the shellfish a luxury. These days, oyster farms are actually some of the most sustainable, since oysters act as natural filters in the waters they populate. Muddy Waters offers a selection from a variety of such farms, sourcing from all over the country. The East Coast choices include Lucky Limes from Prince Edward Island, Washburn Island oysters from Massachusetts, and James River oysters from Virginia. These are salty and brinier in flavor and smoother in appearance. Hailing from the West Coast are Fat Bastards from Washington and Chef Creek oysters from British Columbia. These can be salty, but have a fruitier flavor, with notes of cucumber and melon. To savor the oyster’s natural flavor, Kucenic and his sous chef, John Leancu, serve them with a simple mignonette, but other fixings are on hand. (I sampled a few with a dollop of horseradish and a squirt of lemon.) More cautious patrons need not be deterred; Chargrilled Oysters with garlic butter or Oysters Rockefeller with creamed collard greens deliver incredible flavor with a meatier consistency, proving that at Muddy Waters, the world really is your oyster. Muddy Waters Oyster Bar, 130 S. Highland Ave., Shadyside. 412.361.0555. muddywaterspgh.com.
Photograph by Michael Fornataro
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Amy Dwyer, Todd Caldwell
KEEP IT LOCAL Do you ever wonder where your food comes from? Are you interested in hands-on cooking demonstrations, gardening, and health and wellness? The 10th Annual Farm to Table Pittsburgh Conference on Friday, MARCH 18, and Saturday, MARCH 19, is for you! From 10 a.m. to 5 p.m. at the David L. Lawrence Convention Center, satisfy your palate with a Friday night food tasting and Saturday farm fresh breakfast, along with interactive exhibits, guest speakers, and children’s activities. The Real Meal Purveyors local food court is new this year and will feature concessions, caterers, and food trucks — all who use local and natural ingredients. A cooking competition, Community Kitchen Pittsburgh’s 2nd Annual Project Lunch Tray program, will take place with students and chefs cooking from scratch and redesigning school lunches. Erin Hart, American HealthCare Group Health Benefit Services director, says, “As our hometown wins more recognition for the quality and variety of the local food scene and celebrates its 200th birthday, we’re continuing our work in connecting consumers and local food producers across Western Pennsylvania.” Register online at farmtotablepa.com/ conference. For group ticket orders and discounts, call Erin Hart at 412.563.7807. — Kylie Weisenborn
PLANT THE SEED Grow your vegetable garden with only the best foundation this spring. Nature’s Way is now carrying its collection of High Mowing Organic Seeds — 120 different varieties. Among them are lettuce, peppers, tomatoes, squash, kale, and root crops — all non-GMO and certified organic. “For the most part, these seeds can go straight into the ground,” explains Becca Linebaugh, store manager. “But some need to be started indoors.” To get a jump on your garden, start the seeds in pots before transferring them outside. Peppers and tomatoes are two plants that can benefit from seed starting, with stronger roots that are able to tolerate a disturbance. If, however, you’re looking for a little less work, Nature’s Way can still support your garden. “We try to bring in clean plants from local sources — last year it was Palmer’s Farm — that are grown without any pesticides,” Linebaugh says. Starting in late April, these plants can be purchased and immediately added to your own backyard. Nature’s Way Market, 796 Highland Ave., Greensburg. 724.836.3524. healthylivingatnatureswaymarket.com.
STRAIGHT TO YOUR DOOR For the last 17 years, Penn’s Corner Farm Alliance has been known for supplying fresh, local food to restaurants all around Pittsburgh. Now, eating healthy at home has never been more convenient — thanks to the group’s new home delivery service. “We are making it as easy as possible to have access to healthy, fresh, real food,” says Lydia Vanderhill, farm stand coordinator. Order online or with the mobile app, and Penn’s Corner, a farmer-owned cooperative, lets you choose exactly what, how much, and how often you want to order. “When you buy from Penn’s Corner you know exactly what farms your food is coming from and are buying direct from those farmers while supporting your local economy,” says Vanderhill. “Your food doesn’t have to travel as far, so it’s as fresh as can be.” Deliveries cost $15 with an order of over $50 and usually arrive on Monday afternoons. Customers are responsible for either being home during the delivery period or leaving a cooler outside their front door. For more information, contact lydia@pennscorner.com. — K.W.
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Photographs by Ben Petchel, from High Mowing Organic Seeds, Penn’s Corner
2/12/16 11:03 AM
A TRIFLE OF TRUFFLES Among tables of friends, peers, and fellow farmers, Emerald Valley Artisans will be setting up at Farm to Table with some exciting news to debut. “It’s our highlight show for the year,� says Alisa Fava-Fasnacht, co-owner of Emerald Valley. “We get so much love.� Along with samples of all of the farm’s cheeses, the table will have a tasting on Friday night, MARCH 18, prepared by Executive Chef Kevin Hermann of The Porch at Schenley, which will feature its newest offering: Black Truffle Ricotta Chiesi. The freshpressed ricotta is brined in black truffle-infused salt from Steel City Salt Company, which saturates the cheese with the mushroom’s bold flavor. “We were inspired by Kevin, and we’re excited to see what he has up his sleeve.� Emerald Valley has a few tricks up its own sleeve, including a special announcement that will affect where and how its cheese is available. Emerald Valley Artisans, 166 Fava Farm Road, Scenery Hill. 1.855.67.GOTCOWS. emeraldvalleyartisans.com.
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WHAT THE BUZZ IS ALL ABOUT Get to the root of where that coffee in your mug comes from — literally. In collaboration with The Parkway Theater and Feed My Sheep Association (FMSA), Fortunes Gourmet Coffee is screening “Caffeinated,” a cinematic journey of the life of a coffee bean. Told through the perspective of those who have dedicated their lives to the aromatic beverage, the film documents every step of the process: planting the seeds, roasting the beans, and crafting the drink. More than just a screening, the fundraising event on MARCH 5 will include a coffee tasting, where guests can put their newfound knowledge of the drink to the test. Proceeds will go towards FMSA, a nonprofit that provides food, supplies, and homes for Costa Rican women and children in need, and The Parkway Theater, an initiative of the Community Reel Arts Center that seeks to augment the culture of the Sto-Rox community through film. Says David Smallhoover, Fortunes’ director of community outreach, “We hope participants will leave the event feeling enlightened about why coffee is such an art and science.” Tickets are $20, and are available at the door and at eventbrite.com.
Faucets Fixtures Hardware Cabinetry Tile
EAT SMART
Cranberry Twp. 1237 Freedom Rd. 724.772.1060
Glenshaw
1400 William Flynn Hwy. 412.486.2700
Murrysville
4807 William Penn Hwy. 724.733.2600
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www.exploresplash.com
Children’s Hospital of Pittsburgh of UPMC and Pittsburgh Public Schools are teaming up to make over lunchrooms and encourage students to make healthier decisions with the Smarter Lunchroom Program. A smart lunchroom requires simple changes: moving and making fruit more prominent; creatively naming vegetables; using bright, fun colors; and featuring white milk over flavored milk. “We believe those small, easy changes will go a long way in leading our students to make healthier food choices,” says Elizabeth Henry, M.S., a registered dietician in the Pittsburgh Public Schools. These exciting improvements promote better food decisions, not just in the lunch line, but for the rest of students’ lives. Says Curtistine Walker, director of Food Services for Pittsburgh Public Schools, “It is our hope that we will begin to see more of our students selecting fruits and vegetables as part of their daily lunch.” Children’s Hospital of Pittsburgh of UPMC, chp.edu. Pittsburgh Public Schools, pos.k12.pa.us.
Photograph from Vishal Solanki
2/12/16 11:04 AM
COMMUNITY CATCH Whitfield at Ace Hotel Pittsburgh is officially open and, more than that, thriving. The clean, modern, and bright atmosphere welcomes you to have a seat and order, per culinary partner Brent Young’s suggestion, a steak. “All of our beef is butchered in house and comes from Jubilee Hilltop Ranch in Bedford County,” he says of the “phenomenal” steak selection. The beef is only one on a long list of locally sourced products that make Whitfield such an amazing location for Pittsburgh’s diners and farmers alike. Young and his culinary team of Pittsburgh natives make a serious commitment, not just to supporting local farms, but also to the superior taste and quality that their support implies. “The best tasting products come from skilled farmers who take care to produce the best product. If you were building your dream house, you wouldn’t just happen upon the best possible construction materials by stopping by Home Depot. The same rules apply to any craft,” Young continues. “If you hope to achieve a superior product, it takes care and support.” Whitfield is making an effort to become an all-occassion destination, “whether for a simple Tuesday night out, or a special anniversary,” and implores diners to try the best of the best that’s offered. Expect to see new menu additions, building on its existing menu of choices like Roasted Rabbit, served with red wine jus, pea shoots, roasted potatoes, butternut squash, and rosemary; Smoked Chicken with dumplings, gravy, Brussels sprout salad, and roasted carrots; and, of course, The Steak. They’re also ready to host events in The Gym, the hotel’s large event space, as well as outdoor events in the spring and summer. “So, yeah,” Young concludes. “We’re just getting started.” Whitfield Restaurant, 120 S. Whitfield St., East Liberty. 412.626.3090. whitfieldpgh.com. Photograph from Rob Larson
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EDIBLEALLEGHENY.COM • edible ALLEGHENY
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2/12/16 11:05 AM
• edible ink •
FIRST TATTOO: My first tattoo is on my back. I got it my first month of culinary school. It’s like a compass; it more or less symbolizes me and my three siblings. I have gone through a lot of struggles in life, so that was my way of saying my siblings always kept me from going too far in one direction or the other. Family keeps you together when you need it.
NEWEST TATTOO:
EDIBLE INK:
KEVIN HERMANN BY RACHEL JONES PHOTOGRAPHS BY MICHAEL FORNATARO
Kevin Hermann’s thoughtful and personal approach to cooking goes hand in hand with the tattoos on his arms and back. Each piece of art started as a “silly sketch” that simmered over time, taking in the flavors of his past and his future in the process. “I always try to tie a lot of my past into what I do today, but I also know that I can’t let my past hold me back from what I don’t know yet,” says Hermann, the executive chef at The Porch at Schenley. “I have to try to keep pushing myself and keep learning and trying new things. Face the challenges, adapt, and keep moving forward.” The idea of continued growth without forgetting your roots is reflected on Hermann’s right arm. Inspired by the twisted layers on a Banyan tree and the fluidity of Salvador Dali’s “Melting Clocks,” Kati Zmenkowski of Armature Tattoo Co. in Bloomfield brought the organic sleeve to life. “I was leery to get tattoos on my arms until I worked with a guy in New York who is covered in tattoos — his head, his neck, all over the place. But every single tattoo he had had meaning. I knew, just from that, that it was OK,” he says. “It was a huge deal [to get the tree sleeve], but it had meaning so I wasn’t afraid to do it. It’s kind of like my food. If it has meaning, I’m not afraid to do it.”
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I love the olive branch and what it symbolizes — that ‘togetherness’ that goes back to the family aspect, the openness. I wanted the tropical flowers that are exaggerated in sizes and varieties, but I wanted them to be olive blossoms. This [sleeve] is a quarter or a third done, so there’s a lot of work to do.
FAVORITE TATTOO: It’s hard to say which one is my favorite. My favorite part of the olive one is definitely my hand. This is just super pretty — and manly!
“I wanted to show that it was more or less growing out of me, like my skin is covering the roots and dirt. At the same time, it almost looks like veins. The way [Zmenkowski] works is phenomenal.”
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DO YOU KNOW A LOCAL CHEF WITH GREAT TATTOOS? LET US KNOW @EDIBLEALLEGHENY!
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• Edible Events •
These events let food inspire, teach, and entertain, bringing people together in the best way BY ABBY DUDLEY
EAST END FOOD CO-OP PRESENTS WINTERFEST Despite the heavy snow, a crowd of 215 gathered with East End Food Co-op to support Greater Pittsburgh Community Food Bank. The fun-filled, family-friendly afternoon took place at the Hosanna House in Wilkinsburg and raised $1,892.63 for the food bank, while attendees feasted on vegetarian and vegan cuisine from The Co-op Café, ice cream sundaes provided by Legume, and hand-cranked power fruit smoothies from Green Mountain Energy. The extensive spread was paired with equally extensive activities; from dancing to DJ Nice Rec, to entering an auction that included items from the Andy Warhol Museum, the Pittsburgh Pirates, and Children’s Museum of Pittsburgh. Huddled inside and away from the cold, the party managed to be a success. Still, it was a relief when the weather let up! Says Heather Hackett of East End Food Co-op, “The best moment came around 2 p.m. when I looked outside and saw the sun had come out, the snow had stopped, and the roads up and down the hill from the venue were cleared!” East End Food Co-op, eastendfood.coop.
FULL PINT HOPISM LAUNCH PARTY The room was glowing green at the Full Pint HOPism Launch Party at Ace Hotel Pittsburgh — and not because of too much beer. Wrapped in silver foil to mimic Andy Warhol’s 1960s studio, The Factory, the venue evoked seriously cool vibes, even featuring suspended silver balloons, half-full of helium. Noshing fare from Ace Hotel played backup for the star of the show: Full Pint Brewing’s brand new 11.1 percent abv imperial pale ale, HOPism. After its inaugural tapping, HOPism was served along with other Full Pint brews and local spirits. DJ STOV played a Velvet Undergroundinspired set before Venus in Furs, an edgy Pittsburgh band, took the stage. Guests were fully engaged, and even more so when artist Phil Seth live screen printed limited edition HOPism posters for ten lucky winners. The event was truly one-of-a-kind. Full Pint Brewing, fullpintbrewing.com. Photographs from Molly Palmer Masood, Epicast Network
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EDIBLEALLEGHENY.COM • edible ALLEGHENY
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NIBBLE, SIP, AND CELEBRATE One hundred top women in business gathered for Carnegie Mellon University Leadership Academy for Women’s Nibble, Sip, and Celebrate event to relax, network, and, most importantly, sample cheese. The women, appropriately dubbed “The Big Cheese,” tasted a variety, including Market District Brie, Cabot Vermont White Cheddar, and Aurrichio Gorgonzola Dolce. Just as important were the beverages of choice — a selection of Pinot Noir, Pinot Grigio, and Chardonnay. Delicious and refreshing, the food and drink were in celebration of the incredible women in attendance. “Each made an impact in our community in one way or another throughout the year,” says Leanne Meyer, program director. “Our goal of creating a festive and relaxed environment for networking was achieved.” The event also acted as the launch for Carnegie Mellon Leadership for Women initiative, which will address the unique challenges that women in business face. Carnegie Mellon Tepper School of Business, tepper.cmu.edu/LeadershipForWomen.
SYMPHONY OF FOOD For the ninth consecutive year, WOMEN of Southwestern PA hosted a sold-out Symphony of Food: A Chefs’ Showcase! More than 350 guests gathered at Bella Sera for an evening of live entertainment, special wine selections, and a multi-course meal prepared by chefs representing Bella Sera, Bravo Cucina Italiana, Bonefish Grill, Charya’s, DeLallo’s Fort Couch Cafe, Giant Eagle Market District, and Toscana Brick Oven. Seared Ahi Tuna Steak Pan Asian Cathy Shader, Sally Wiggin, Style, Korean Marinated Beef Tenderloin, Monica Saporito and Braised Beef Ravioli in Brown Butter Sauce were just some of the delicious items on the menu! “All of the restaurants donate their food and time, and work together to create the dinner,” says Donna Nardine, member of WOMEN of Southwestern PA. Washington & Jefferson College Assistant Professor of Music Kyle Simpson organized the Washington Community Jazz Combo to play throughout the evening. Guests were also treated to the popular hand-painted wine glasses WOMEN has sold for the past three years. “The wine glasses were requested again this year,” says Nardine. “You get a little prize (of jewelry) that’s hidden in your glass when you buy it for $10.” The event’s proceeds benefit the WOMEN of Southwestern PA, which supports less fortunate women and families in Allegheny, Washington, Greene, and Fayette Counties. “We are so grateful to our platinum sponsor this year, the Donald and Donna Mosites Family Foundation, which provided a generous donation.” WOMEN of Southwestern Pennsylvania, womenofswpa.com. — Julie Pawlikowski
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Photographs from Chuck Finder, by Ben Petchel
2/12/16 2:58 PM
GREENLIGHT FOR GIRLS DAY The Carnegie Science Center was filled with excitement as 125 eager middle school-aged girls filed in for Greenlight for Girls Day. Greenlight for Girls, an organization that aims to spark girls’ interest in the STEM (science, technology, engineering, and math) fields, was founded by Melissa Rancourt and has an impressive global presence. “All over the world, we have these great days that really make science come to life,” says Rancourt. “Usually what happens is after one day, the kids themselves are saying, ‘OK, when’s the next one?’” For its first time in Pittsburgh, Greenlight for Girls, in partnership with Covestro, hosted the event with a special guest, former White House Executive Pastry Chef Bill Yosses. His initiative, Kitchen Garden Laboratory, connects food to science to engage younger students and promote healthy habits. On the menu for the girls at this particular event was a not-so-average chocolate mousse. “It’s a very short recipe in which we take the cream and eggs out of the chocolate mousse and we make it with chocolate and water,” explains Yosses. The day’s other workshops, though admittedly not as delicious, were packed with fun learning opportunities that portrayed the day’s mission. Says Yosses, “The girls realize that whatever they imagine as barriers can be overcome in their own minds, with their own potential and by believing in themselves.” Greenlight for Girls, greenlightforgirls.org. Covestro, covestro.com. Kitchen Garden Laboratory, kitchengardenlaboratory.com.
PITTSBURGH PUBLIC MARKET FOOD TRUCK ROUND-UP Almost 1,500 people gathered to enjoy fare from local food trucks at Pittsburgh Public Market’s Food Truck Round-Up. A few of our favorites include Bull Dawgs’ gourmet hotdogs, La Palapa’s authentic Mexican, South Side BBQ’s specialty meats, Gyros N’at’s Pittsburgh-style gyros, Cool Beans’ greens and beans, and Saucy Mamas’ Italian cuisine. Inside the market, attendees shopped and sampled food with local vendors. Though the market closed on February 28 — with a big celebration to boot — the vendors will still be available throughout the city. Pittsburgh Public Market, pittsburghpublicmarket.org.
Photographs from Roy Engelbrecht, Jilly MacDowell
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Greendance THE WINERY AT SANDHILL
Providing a Full Spectrum of Wines My winemaking philosophy requires discipline in maintaining continuity and balance from the perfectly ripened fruit to the wine in the glass, preserving characteristics that excite your palate and cause your memory to reflect back to the berry you remember tasting. --Walt Vinoski
Dry Reds Semi-Sweet Reds Semi-Dry Reds Sweet Reds Dry Whites Semi-Dry Whites Sweet Whites Blush and Rosé Fruit Wines Dessert Wines Ports Sparkling Wines
724.547.6500 306 Deerfield Road, Mt. Pleasant, PA 15666 www.greendancewinery.com
EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• 3 INGREDIENT FIX •
All Choked Up BY RACHEL JONES • PHOTOGRAPHS BY MICHAEL FORNATARO • STYLING BY ALYSSA OTTO AND JASON SOLAK
It’s time for spring to make her grand entrance, a revelation performed by green artichokes poking up out of the soil. Signaling the start of a new season, the armor-clad vegetables also teach us a lesson in patience. That perfect artichoke dish may take a little more time, but it’s always worth it. Let’s start by peeling back the layers and getting to the core of comfort, adding in rich pancetta and red wine for good measure. These local chefs will take it from there, creating flavorful dishes that warm our hearts.
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TASTING OF ARTICHOKE WITH RED WINE TUILE AND PANCETTA VINAIGRETTE BY PHILLIP PIERSON OF ANDREW’S STEAK & SEAFOOD YI E LD : 2-3 S E R V I NG S
IN GR E DI E N T S
DIRECTIONS
2 cups water
1. To make the “stained glass” eggs, boil 2 cups water in a saucepan. Cook the eggs for 6 ½ minutes, then shock in a bowl of ice water. Crack the shells all over with the back of a spoon. Place the eggs in a small bowl and cover with red wine. Set aside overnight.
2 eggs Ice water Red wine 3 fresh artichokes 1 quart vegetable stock 1 tablespoon cornstarch 4 oz pancetta 1 oz lemon juice 1 oz white balsamic vinegar 1 teaspoon dijon mustard 3 oz olive oil
2. Preheat the oven to 140ºF. Peel the artichokes and remove the choke (the fuzzy fibers above the heart). Set a few raw artichoke slices aside. Pour vegetable stock into a large pot over low heat. Poach the remaining leaves, hearts, and stems in the vegetable stock for 15 minutes or until tender. 3. Puree poached stems and one of the hearts. Cut the second heart into quarters, and leave the third heart whole. Bake the raw artichoke slices on a baking sheet until crispy.
4. To make the tuile, boil 1 cup red wine in a saucepan. Stir in cornstarch to thicken. Spread the mixture onto a silicone baking mat, and bake until crispy. 5. Slice pancetta into lardons. Cook in a skillet over medium heat to render out the fat. Separate the cooked pancetta pieces and fat, then set both aside. 6. Whisk together lemon juice, white balsamic vinegar, 2 tablespoons red wine, and dijon mustard in a bowl. Slowly mix in the pancetta fat and olive oil. 7. Before serving, remove the shells from the “stained glass” eggs and slowly reheat until warm. Arrange the eggs, artichoke pieces and puree, red wine tuile, and cooked pancetta pieces on the plate. Serve with pancetta vinaigrette on the side.
Andrew’s Steak & Seafood, 777 Casino Drive, North Shore. 412.231.7777. riverscasino.com.
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PANCETTA-WRAPPED LAMB LOIN WITH OLIVE OIL-POACHED ARTICHOKE AND RED WINE KALAMATA OLIVE SAUCE BY DON WINKIE OF EIGHT Y ACRES KITCHEN & BAR Y I E L D : 2-3 S E R V I N G S
IN GR ED IE N T S
DIRECTIONS
2 fresh artichoke bottoms with stems attached, quartered 2 cups extra virgin olive oil 3 sprigs fresh thyme 2 bay leaves Juice of one lemon Salt and pepper, to taste 2 boneless lamb loins (approximately 3 pounds) 12 thin slices pancetta 1 cup red wine 1 julienned red onion 1 julienned red bell pepper ½ cup sliced kalamata olives ½ cup beef or chicken stock 1 tablespoon capers ½ teaspoon balsamic vinegar
1. Preheat oven to 400ºF. Mix artichokes, extra virgin olive oil, thyme, bay leaves, lemon juice, salt, and pepper in a sauce pan. Simmer over low heat for 15 minutes or until the artichokes are tender. Set aside. 2. Heat scant amount of olive oil in cast iron or oven-safe skillet over medium-high heat. Evenly brown lamb loins on all sides. Remove from heat, and allow them to cool slightly. 3. Wrap the loins in pancetta and return them to the skillet. Bake for 20 minutes or until internal temperature reaches 125ºF. Remove from pan and allow to rest. 4. Deglaze the pan with red wine over medium heat. Add red onion and red bell pepper. Cook for 4-5 minutes. Add kalamata olives, beef or chicken stock, capers, and balsamic vinegar. Cook for 3 minutes. 5. To serve, slice the pancetta-wrapped lamb loin. Plate with poached artichokes and sauce on the side. Chef’s Note: Make this dish a balanced meal by serving it with a bed of French green lentils!
Eighty Acres Kitchen & Bar, 1910 New Texas Road, Plum. 724.519.7304. eightyacreskitchen.com.
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2/12/16 12:16 PM
PUFF PASTRY CRACKER BY SHAWN CARLSON OF SENTI ITALIAN RESTAURANT AND WINE BAR YI E LD : 2 S E R V I NG S
DIRECTIONS IN GR ED IEN T S 1 puff pastry, thawed 1 egg yolk, beaten Water, to cover 2 lemons 2 small fresh artichokes 1 cup peas 2 carrots, peeled Extra virgin olive oil 2 Bronzino Filleted ¼ cup pancetta, cubed Flour 3 tablespoons vegetable oil, divided ½ cup red wine Sliced endive, to garnish Salt and pepper, to taste
1. Preheat the oven to 375ºF. Slice the puff pastry into 4”x4” squares, and place them on a parchment paperlined baking sheet. Lightly brush puff pastry with egg yolk. Bake for 7 minutes or until golden brown. Split each square in half following the center layer, and set aside. 2. Pour enough water to cover artichokes in a large saucepan. Mix in the lemon juice and the juiced lemons, then bring the saucepan to a boil. 3. Remove the outer leaves from the artichokes until the yellow leaves are exposed. Slice off the top third of each artichoke. Trim the stems, cutting off the tough outer layer and green exterior to reveal the tender center. Remove the choke (the fuzzy fibers above the heart). Place cleaned artichoke in a bowl of cold water and lemon juice while cleaning the other artichoke. 4. Boil the cleaned artichokes in the lemon water for 5-10 minutes or until artichokes are tender. Set aside. 5. Cook the peas in a saucepan of water over high heat for 60 seconds or until soft. Drain the peas, then puree ½ cup of the peas until smooth.
6. Lay carrots on a baking sheet and drizzle with olive oil. Roast in the oven for 5 minutes. 7. Heat 1 tablespoon vegetable oil on high in a skillet. Place Bronzino in pan, skin-side down. Sauté until the skin is crispy, then flip. Finish in the oven for 1-2 minutes. Let the cooked filets rest on parchment paper. 8. Sauté cubed pancetta over medium-high heat for 4 minutes. Set on a paper towel to remove excess fat. 9. Slice and lightly flour the artichokes. Heat 2 tablespoons vegetable oil on medium-high in a skillet. Fry the floured artichokes, flipping until all sides are golden brown. Set fried artichokes on a paper towel to remove excess oil. 10. Simmer red wine in a saucepan over medium-low heat until reduced by half. Toss the reduced wine, cooked peas, roasted carrots, endive, and pancetta in a bowl with extra virgin olive oil, salt, and pepper, to taste. Spread the pea puree on the plate. Place the puff pastry on top of the puree. Put the vegetable/ wine mixture over the pastry. Place one filet on each piece, then top with fried artichokes.
Senti Italian Restaurant and Wine Bar, 3473 Butler St., Lawrenceville. 412.586.4347. sentirestaurant.com.
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• PERFECT POURS •
SAKE
School
DISCOVER OUR FAVORITE SPOTS TO SIP ON SAKE AS WE DEMYSTIFY THE ANCIENT BEVERAGE BY LIZ PETONIAK • PHOTOGRAPHS BY MICHAEL FORNATARO
Josh Ross, chef and co-owner of PAN Asian Restaurant, exhibits the versatility of dishes that complement sake with two specials: a pork belly lo mein and a double bluefin spicy tuna roll.
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t
here are plenty of misconceptions floating around about sake, Japan’s indigenous and traditional alcoholic beverage, dating back more than 2,000 years. We’ll often hear “you should never drink sake warm,” “it causes terrible hangovers,” or “it’s essentially a rice wine.” As we’ve come to learn through our “research,” statements like these are all baseless. In actuality, sake is more similar to beer than wine because it’s brewed. The traditional process begins with polishing the outer portion of the rice grain, mostly comprised of protein and fat. Inside the rice kernel lies an even smaller, starchy kernel. The more that’s polished away, the better the quality of the sake. Then, the brewers introduce koji, a culture that catalyzes the fermentation process and breaks down the starch into sugar within the rice and water mixture. More water is added at the end, to bring the alcohol content down to sake’s normal range, 15 to 20 percent. And sometimes, producers add more alcohol, not to increase its booziness, but to smooth out the flavor.
Soba’s dolsot bi bim bap — comprised of beef tenderloin, poached egg, pickled shiitake, kimchi, mung bean sprouts, nori, and gochujang — is a Korean dish that pairs well with sake.
“Another difference is that most sake doesn’t contain sulfates like wine does, which causes allergy problems for a lot of people and hangovers,” notes Aimee Marshall, bar manager at PAN Asian Restaurant. The concept of regionality in sake also differs greatly from that of wine. “In Japan, ‘prefectures’ are the equivalent to wine regions or appellations. Not all rice is the same and they wouldn’t use table rice to make sake, so depending on the temperature and season, you’ll get a different product. Most people who study Japanese geography would be able to judge a sake from that,” explains Danny Nguyen, restaurant manager at PLUM Pan Asian Kitchen. The origin of the water utilized in the brewing process also matters, adds Collin McNamee, beverage director at Soba and Umi.
Speak Sake WHEN READING A SAKE MENU, YOU’LL WANT TO KNOW THESE TERMS Nigori - Sake that’s coarsely filtered, giving it a cloudy, white appearance. Junmai - Pure sake that’s only made using rice, water, and koji. Honjozo - Sake brewed with rice, water, koji, and added yeast and alcohol that’s typically served warm. Ginjo - A step up from honjozo with at least 40 percent of the rice grain milled down. Alcohol is added. Daiginjo - The highest grade of sake with at least 50 percent of the rice grain milled down. Alcohol is added. PLUM Pan Asian Kitchen’s sushi manager, Kelsang Gyalsen, prepares a traditional plate of sushi and nigiri to pair with this delicate junmai sake.
Junmai Ginjo & Daiginjo - Ginjo and Daiginjo sake without additional alcohol or added yeast.
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Yet, many sake breweries don’t necessarily follow with the brewing style associated with their region. For the majority of us, McNamee says, “Information on a menu will tell you the grade of sake, but it’s not necessarily going to tell you what it tastes like. That’s where you should rely on your server to guide you.” While many are probably familiar with sake bombs, or hot sake and a beer, he recommends two routes for beginners: starting at the top with a daiginjo [he promises it won’t be much more expensive than a lowergrade sake] or a sweet nigori, since sake will likely taste very dry at first. Over in bustling East Liberty, PLUM offers guests the opportunity to try a variety of sakes with flights of either three or five 2-oz. tastes.“I chose to do the flights because sake is all very different and subjective,” says Kory Husson, beverage manager at PLUM. “For a beginner, it allows you to taste a really big range and learn what you like.” When it comes to sake and food pairings, the general consensus among experts is that opposites attract. Says McNamee, “Unlike wine where you would pick flavors that match, with sake I would actually pick flavors that contrast.” Meaning that the full-bodied, sweeter, creamier taste of a nigori can stand up to heavier, meatier, and spicier dishes, while a delicate, dry-tasting daiginjo pairs best with a sushi or lighter fish because they won’t interfere with each other’s flavors. “Also unlike wine, it can go with things like vinegar. So much sake lends itself to food because it was created as an afterthought. It was always meant to complement food.” Current sake trends on both a local and national level show a shift toward the production of more premium sakes, more small producers, and more experimentation, a parallel which also reflects the craft beer industry. Notable examples include Gekkeikan Zipang sparkling sake and flavored sakes that infuse seasonal florals like cherry blossoms in the fermentation process (which are later filtered out), both at PLUM; and Kibo, a canned junmai sake from the Suisen Shuzo brewery in Japan that rose from the rubble of the devastating 2011 tsunami, available at PAN. Americans are even getting in on the action with sake breweries popping up out west in Washington and Oregon. And, local bartenders like Husson, who takes pride in his classic craft cocktails with an Asian twist, are experimenting with sake to introduce new flavors to diners. PLUM’s menu features his refreshingly delicious thai basil mojito with nigori sake and “sake tea,” where he steeps a choice of Tea Forté in hot sake, removing the bite completely. “It’s fun to try,” says McNamee. “If you’re enjoying an exotic cuisine, you should be open to trying the drinks, too. It really can transform you and take you away.” PAN Asian Restaurant, 3519 Butler St., Lawrenceville. 412.325.3435. panasianpgh.com. PLUM Pan Asian Kitchen, 5996 Centre Ave., East End. 412.363.7586. plumpanasiankitchen.com. Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com. Umi, 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi. Collin McNamee, beverage director at Soba and Umi, demonstrates pouring this nigori sake in the traditional, two-handed method.
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Hot or Cold? “Traditionally, people in Japan thousands of years ago would heat sake to get rid of the impurities,” says Nguyen. Though impurities aren’t a concern today, the tradition and style stuck. It’s best to reserve lower-grade sake like junmai and honjozo to drink warm, as heat can smooth out the taste and draw out more complex flavors. Ginjo and daiginjo sakes are usually best chilled, as the cold enhances their flavors and aromas, says Nguyen. However, personal preference always takes precedence.
EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• Feature •
How to Plant an Herb Garden EARN YOUR GREEN THUMB THIS SPRING WITH THIS INCREDIBLY SIMPLE, AND SATISFYING, ADVENTURE BY RACHEL JONES • PHOTOGRAPH BY MICHAEL FORNATARO
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W
hile making pizzas at my sister and brother-in-law’s house last summer, she decided we needed a burst of fresh basil to take our pies to the next level. So she went out onto the deck, plucked a few leaves from her herb garden, and effortlessly elevated the flavor profile. Inspired by the convenience of her cultivation and a recent obsession with cilantro-covered fish tacos, my roommates and I decided to plant an herb garden this spring. Getting started may have yielded dozens of questions about the dos and don’ts, but growing an urban herb garden actually requires minimal effort. The best part is it also maximizes the deliciousness in our favorite recipes, not to mention the personal joy and sense of accomplishment that stem from growing and enjoying your own food — even if it’s just for garnish!
LET’S GET STARTED With decades of experience at Soergel Orchards, Randy Soergel knows a thing or two about gardening. Follow these easy steps and top tips, and you’ll be ready to grow!
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FIRST THING’S FIRST “You need to know that you’re going to have fun. You're not going to worry,” Soergel says. “People are afraid of trying to do something because it might fail. It’s all a learning experience.”
SET THE STAGE Pick up a light bag of soil, preferably a peat or seed starting mix. (Regular old potting soil will work, too!) The lighter the bag, the more structure and drainage the soil has, which provides plenty of room for the roots to expand.
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DRINK UP To prevent your herbs from drying out or drowning, always keep the soil slightly damp to the touch.
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MOVE IT ON UP 2
SAVE THE DATE March is a good time to start planting, but you still have plenty of time in April, May, or even June! If you start too early, you might not have enough light for your seedlings. Remedy that by placing fluorescent lights just a few inches above the soil.
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START OUT SMALL Plant the seeds in your soil according to the packet directions, then cover with plastic wrap to seal moisture in during germination. They don’t need to be housed in anything special — a recycled cottage cheese container can make a great starting point. (Just poke holes in the bottom, so water can drain out!)
When your herbs are big enough, they’re ready to move outside. Aim to do so after May 15-20, also known as the frost-free date, when an overnight frost is no longer a threat. Choose a spot that’s sunny until 2 p.m., so your herbs can enjoy the sun without drying later in the day. “Plants are just like us — they can sunburn. When we’ve been inside all spring, we can go outside for a half hour in the summer and fry,” Soergel says. “Just do a little sun each day before a permanent move outdoors, or put newspaper on top to toughen them up before exposure to straight sun.”
If you decide to plant your herbs in a long window box, keep the seeds 3-4 inches apart to prevent overcrowding.
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MAKE A GUEST LIST Whether it’s cilantro, basil, dill, or parsley, choose what you want to join your herb garden based on your personal preference and curiosity. ”I encourage customers to try things that seem a little funky,” Soergel says. “Just because you don't recognize it, doesn't mean you won't have fun growing it.”
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REMEMBER: “It’s supposed to be a hobby. It’s supposed to be fun,” Soergel says. “You already work five days a week. Enjoy this!”
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Trim your herbs for use as much as you’d like! “You will never kill a plant by pruning it,” Soergel says. “It’s actually better for them to get regular ‘haircuts’ because it takes off the terminal or end bud and creates side buds that make the plant bushier.”
LET THE SUN SHINE IN Your seeds don’t require much light to germinate. Once the seedlings start to sprout, remove the plastic wrap and move the plants to a sunny windowsill. Speed up the germination process by putting your containers on a heating pad or on a cookie sheet propped up over your home’s heating vent.
HOW DOES YOUR GARDEN GROW? Share your herb garden photos with us on Instagram @Edible.Allegheny!
Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.
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• Feature •
Thyme Capsules THE CITY’S ARCHIVES ARE BURSTING AT THE SEAMS WITH BELOVED RECIPES FROM PITTSBURGH MAYORS, PAST TO PRESENT BY ANDREA BOSCO STEHLE • PHOTOGRAPH BY MICHAEL FORNATARO SPECIAL THANKS TO GLORIA FOROUZAN OF THE OFFICE OF MAYOR WILLIAM PEDUTO
This month, Pittsburgh is celebrating the 200th anniversary of its incorporation as a city! The City of Bridges will commemorate with a year of festivities, set to culminate on First Night Pittsburgh 2017. As we’ve witnessed a culinary renaissance with a divine new cadre of chef-driven restaurants, we look back on fond memories (evoked by delicious cooking aromas!) and into the vintage kitchens of Pittsburgh’s political families.
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MAYOR EBENEZER DENNY The first Mayor of Pittsburgh
JOHNNY CAKES From James McQuiston, a historian and relative of Mayor Ebenezer Denny via Ann Denny, Ebenezer’s cousin: “Despite being involved in supplying food for American armies for much of his life, Ebenezer Denny does not appear to have taken the time to jot down any favorite Denny family recipes — no doubt because he was most often fighting for his life and that of the new United States of America. However, twice in his war journal, during the Southern campaign of the American Revolution, he mentions that he and his fellow soldiers were relegated to nothing more than ‘Indian meal’ for their sustenance, due most likely to thousands of men on both sides of the conflict trekking over the same farm lands foraging for food. We know ‘Indian meal’ as corn meal today, and luckily, the very first American cookbook was published shortly after Eb was returning from his Revolutionary War service and entering his service in the Northwest Indian Wars, which relied heavily on Fort Pitt as a central point from which to make forays into enemy territory. In the 1796 ‘American Cookery,’ written by Amelia Simmons, the author presents one of the most common uses of corn meal during that period, which was to make a dish known as Johnny Cake. Johnny Cake was essentially a corn meal pancake — in its simplest form, just cornmeal and water, but, when possible, salt, molasses, milk, wheat flour, and/or shortening might be added, if available. Simmons’ basic Johnny Cake recipe, no doubt enjoyed by Ebenezer Denny dozens if not hundreds of times in his long military career, reads like this: ‘Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint of flower(sic) — bake before the fire. Or scald with milk two-thirds of the Indian meal, or wet two-thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above.’ Further research shows that the scalding process helped stiffen or reconstitute the cornmeal so that it would stay together once it hit the fry pan. Sometimes the entire skillet would be filled with this corn meal ‘pancake’ and flipped when cooked well on one side. Other times, smaller cakes about three inches in diameter would be poured and flipped. In times of dire straights, where no pan was available, the dough would simply be poured on hot coals and allowed to harden into an edible meal. Also, when no other additives were available to enhance the corn meal, some of the corn might be less-well ground, in order to add further substance to the final pancake. When possible, soldiers were provided with fresh meat, and sometimes a rice mash (in the South), but the Johnny Cake was the one reliable food that could be carted into the battlefield and cooked easily. In fact, it is thought by some that the original name was actually Journey Cake, but was corrupted to Johnny Cake. Either way, this corn meal pancake kept Ebenezer Denny alive through some of his most severe military adventures.”
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MAYOR MATTHEW B. LOWRIE The fifth Mayor of Pittsburgh
Ginger Snaps From Jackie Lowrie, his great-great-great-great-greatgrandaughter: INGREDIENTS: 2 cups baking molasses 1 cup shortening 1 ¼ cups sugar 1 tablespoon cinnamon ½ teaspoon nutmeg ½ teaspoon salt 4 teaspoons baking soda 6 cups flour
DIRECTIONS: 1. Melt the molasses and shortening together, then pour over sugar. Mix well. 2. Sift cinnamon, nutmeg, salt, and baking soda with part of the flour. Add to the molasses mixture. 3. Add more flour until batter reaches desired stiffness. Chill overnight. 4. Preheat oven to 350ºF. 5. Roll out the dough to ⅛-inch-thick or less. Cut into squares and bake for 5-7 minutes.
MAYOR ROBERT LIDDELL The 31st Mayor of Pittsburgh
Steamed Plum Pudding From Marlene Marchese Robershaw, the granddaughter of Robert’s sister-in-law, Edith Pauline Barker. “This was the only thing I saw my grandmother bake. She and my mom would pour something over this cake four days before Christmas. They never told me what it was. Now I know it was either brandy or rum — shame on Grandma! She was always such a prohibitionist!” INGREDIENTS: 1 cup dried fruit (raisins, prunes, or a mix of both) ½ cup sugar ½ cup molasses 1 tablespoon oil 1 cup milk 1 egg ½ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon baking soda 2 cups flour
YIELD: 4-6 SERVINGS
MAYOR RICHARD CALIGUIRI The 55th Mayor of Pittsburgh
Spinach Salad A La Caliguiri From Richard’s widow, Jeanne:
“This one was a favorite salad of his. Notice how he incorporated some made-in-Pittsburgh products into the sweet and sour dressing.”
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INGREDIENTS 1 cup vegetable oil ⅓ cup Heinz ketchup ½ cup sugar 1 small onion, diced ¼ cup Heinz white vinegar 1 teaspoon Worcestershire sauce 1 pound fresh spinach, cleaned and torn into pieces 1 pound fresh mushrooms, cleaned and sliced lengthwise ½ pound cooked bacon, crumbled 3 hard-cooked eggs, diced
DIRECTIONS: 1. Cut the dried fruit into thirds, then soak in a bowl of hot water. 2. Stir sugar, molasses, oil, milk, egg, nutmeg, cinnamon, and baking soda together. 3. Drain the dried fruit, and stir into the batter. Add flour until stiff. 4. Lightly grease a cookie tin. (You will not be using the lid.) Fill with batter, and place the tin in a pot of water, covering only one-third of the tin. 5. Simmer with the pot’s lid on until a knife inserted into the cake comes out clean (about 30 minutes). Optional steps: Soak the cake with brandy or rum before serving, or serve with a rum or brandy sauce over it. Whipped cream makes a nice topping, too!
DIRECTIONS: 1. Blend vegetable oil, ketchup, sugar, onion, white vinegar, and Worcestershire sauce in a blender for 1 minute. 2. Divide the spinach among 4-6 salad bowls. Top with mushrooms, bacon, and eggs. 3. Toss with the dressing and serve.
2/12/16 2:59 PM
MAYOR THOMAS J. “TOM” MURPHY, JR. The 57th Mayor of Pittsburgh
MAYOR ROBERT E. “BOB” O’CONNOR, Jr. The 58th Mayor of Pittsburgh
Pot Roast
Ambrosia Salad From his son, Thomas, and daughter, Shannon: “This is a more modern take on a recipe my father’s grandmother always made. We still make it every Thanksgiving,” says Thomas. YIELD: 8 SERVINGS
DIRECTIONS: 1. In a large serving bowl, fold Cool Whip into sour cream. 2. Fold in the mandarin oranges, pineapple, grapes, Granny Smith apple, coconut flakes, miniature marshmallows, and chopped nuts. 3. Serve immediately or refrigerate until serving.
INGREDIENTS: 8 oz tub Cool Whip ½ cup sour cream 11 oz can mandarin oranges, drained 20 oz can pineapple, drained 1 cup seedless grapes, halved 1 cup Granny Smith apple, cubed 1 cup coconut flakes 2 cups miniature marshmallows (preferably fruit-flavored) ¾ cup chopped nuts, (preferably pecans, walnuts, cashews, or pistachios) optional
MAYOR WILLIAM PEDUTO The 60th Mayor of Pittsburgh
Peduto Ox-Tail Soup From Eva Peduto, Bill’s mother, as told to his uncle Frank Peduto: “As is typical with most good Italian cooks, exact recipes are not written down. And this is the case with Eva Peduto’s ox-tail soup. The main thing she stressed was that all of the ingredients had to be the freshest and the best quality. She would get them in the Strip District and other good shops. She prepared it like a vegetable soup, only with ‘real good’ ox-tails.”
From Bob’s widow, Judy:
DIRECTIONS: 1. Flour the chuck roast and cook over medium-high heat until brown. 2. Cook chuck roast, potatoes, sweet potatoes, carrots, onions, and mushrooms in a crock pot on low for 6 hours. 3. Season with salt, pepper, steak seasoning, basil, and beef gravy to taste.
“Bob was a meat and potatoes man, so he enjoyed pot roast.” INGREDIENTS: Flour 3 pounds chuck roast, trimmed 5 potatoes, sliced in half 2 sweet potatoes, sliced in half 6 carrots, cleaned and sliced 4 onions, sliced in half 6 whole mushrooms Salt Pepper Steak seasoning Basil Beef gravy
INGREDIENTS: 3 spoonfuls butter or fat 4 small ox-tails, chopped with fat removed 1 organic carrot, chopped 1 large onion, chopped 1 bay leaf 2 sprigs parsley 2 quarts cold water or stock 1 can Italian tomatoes 2 stalks fresh celery, chopped 1 potato, chopped into large pieces Salt Pepper Pastina or rice Grated Italian cheese
DIRECTIONS: 1. Melt the butter or fat in a large pot. Brown the ox-tails, then mix in carrot and onion. 2. Place the bay leaf and parsley in a cheesecloth bag. Add the spice bag, water or stock, tomatoes, celery, and potato into the pot. 3. Bring to a boil, then simmer until meat is tender (2-3 hours). 4. Strain off the fat and remove the spice bag. Season with salt and pepper to taste. 5. Add pastina or rice, and simmer until cooked. 6. Serve with a topping of grated Italian cheese.
+ VISIT EDIBLEALLEGHENY.COM FOR EVEN MORE RECIPES FROM PAST MAYORS AND THEIR FAMILIES!
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• Heal Thy Life •
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Going Above and Beyond EXPERIENCE THE ALLAROUND BENEFITS OF TEAMING UP WITH VEGAN AND BEYOND BY RACHEL JONES PHOTOGRAPH BY MICHAEL FORNATARO
S
ipping her green smoothie from a mason jar and rocking an adorably fun dress from Vaute Couture, a vegan clothing line, Marissa Podany is the quintessential vegan. As we sit in the warm, spacious lobby of Garden of Mind in Lawrenceville, she shares her excitement about the vegan lifestyle, which she adopted at age 18. After doctors diagnosed her with chronic fatigue in her mid-20s, she couldn’t find anyone who knew how to care for her condition. So, she decided to take her health into her own hands and begin a holistic healing regimen. “That’s when I really discovered the power of plant foods and just how nourishing they are,” she says. “When I started to feel such reverence for the gifts of the earth, I got into meditation and other mindfulness practices. I was just waking up with so much joy every day, and I was like, ‘I don’t want to just keep this to myself anymore!’”
The core of Marissa Podany’s philosophies in life and business stems from this inspiring Rumi quote: “You are not a drop in the ocean. You are the entire ocean in a drop.”
From there, her passion for veganism took a professional turn. To help others experience the same happiness being vegan brought to her life, Podany launched Vegan and Beyond. The venture creates a platform for the vegan lifestyle coach and educator to inspire others with her personal story and teach the importance of veganism in general — since adopting the vegan lifestyle protects animals from “basically being turned into commodities,” fights against diseases, and improves the environment.
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The reason why my business is called Vegan and Beyond is because veganism is not the end all be all,” Podany explains. “It’s not just important to have [food] that is vegan and doesn’t contain animal products, but we want to make sure it came from an ethical source.” The all-encompassing program offers guidance to veg-curious and healthconscious individuals who want to make more compassionate choices in their lives. Through three or six weeks of sessions, clients will learn about the vegan philosophy, its benefits, and how to create tasty vegan meals. A deeper understanding of the lifestyle and the clients’ true selves are also explored, a process that is tailored to each individual and their specific goals. Even if questions or concerns arise outside of their sessions, Podany is available to provide round-the-clock support. “People who are trying to make these positive changes in their lives often get caught up in the perfection of it. If they slip up, it’s devastating,” she says. “I try to emphasize as often as I can that there is no such thing as perfection.” By creating a judgement-free zone and reminding clients that no two people reach the same endpoint the same way, Podany provides unwavering encouragement as they embark on these incredible journeys. “There are two things that are most important when you’re making a change or transition: act with integrity and do the best that you can at any given moment,” Podany says. “That’s when the huge shifts are going to happen. You’re not only going to be affecting your personal self, but also the world around you. You’re sending out those ripples into the world, and it’s really amazing to watch that happen.” As her positive message continues to spread throughout Pittsburgh, Podany hopes to expand her reach and opportunities at Vegan and Beyond. Whether it’s by hosting wellness retreats or creating eco-friendly products, she’s ready to embrace every upcoming adventure with a smile. “Whatever comes, it’s all good,” Podany says. “And it’ll evolve organically, I’m sure.”
CHECK OUT TWO OF MARISSA PODANY’S FAVORITE VEGAN RECIPES FOR THE SPRING:
FENNEL APPLE ORANGE JUICE WITH MINT ING RE DIE NTS 1 medium bulb of fennel (Chef’s note: If your fennel still has the fronds attached, feel free to juice them, too!) 1 gala apple, peeled if not organic 1 orange, peeled ½ large cucumber or 1 small cucumber, peeled if not organic 2 stalks of celery 4-8 mint leaves, to taste DIRECTIONS 1. Wash, peel (if necessary), and cut the fennel, apple, orange, cucumber, and celery to fit your juicer. 2. Run the produce and mint leaves through the juicer. (Chef’s Note: If you don’t have a juicer, blend the ingredients in a blender, then strain through a nut milk bag, cheesecloth, or fine mesh strainer.)
Vegan and Beyond, veganandbeyondcoaching.com. Garden of Mind, 5400 Butler St., Lawrenceville. 412.419.5388. gardenofmindpittsburgh.com.
To supplement her one-on-one sessions, Podany offers monthly Vegan 101 workshops to the public at Garden of Mind. Each one includes a basic primer on the vegan philosophy and a cooking demonstration, which both reflect a specific, often seasonal, theme. The December workshop, for example, covered how to survive the holidays as a vegan and taught attendees how to make a delicious holiday dish using only vegan ingredients. Years of working in kitchens taught Podany her basic cooking skills, but she considers herself to be more of an intuitive cook. “I don’t follow recipes,” she admits. “I just put things together, and they end up tasting pretty good.” The natural development of her incredible dishes allows them to be tailored to suit guests’ preferences and even food allergies. “That comes up a lot,” Podany explains. “People say they have food allergies so they can’t be vegan, but I’m like, ‘Yes, you can!’ I was on a very restricted diet when I got sick, and I managed to stay vegan the whole time. So, I have a lot of tips and tricks up my sleeve.” DON’T MISS THE NEXT VEGAN 101 WORKSHOP, “GREEN VEGAN,” ON MARCH 5 AT GARDEN OF MIND!
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Photograph from Marissa Podany
2/12/16 1:04 PM
RAW RUBY NOODLE SALAD IN GR ED IEN T S For the beet slaw: 1 package kelp noodles 1 medium beet, shredded 2 small zucchini, shredded 3 medium carrots, shredded Packed ¼ cup fresh dill, chopped Packed ¼ cup parsley, chopped 4 tablespoons lemon juice ¾ teaspoon garlic powder ½ teaspoon onion powder ¾ teaspoon fine sea salt Fresh-cracked black pepper, to taste *Yield: 10 cups
Fo r e a c h s al a d : Arugula greens Extra virgin olive oil Sea salt Fresh-cracked black pepper 1 cup beet slaw ¼ cup unpasteurized sauerkraut ½ avocado, sliced Pepitas, to garnish
DIRECTIONS 1. To prepare the beet slaw, rinse the kelp noodles well and allow to drain. Mix the shredded beet, zucchini, and carrots in a large bowl. Snip the kelp noodles with kitchen shears or chop them to break the nest of noodles apart. Add the noodles into the bowl of shredded vegetables, and mix in dill, parsley, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Use the slaw immediately after or let it marinate overnight to become more flavorful. 2. To prepare each salad, lightly dress the arugula in olive oil, sea salt, and black pepper, to taste. Place a few handfuls of dressed arugula on each plate, then top with beet slaw and sauerkraut. Peel and fan out the avocado, then place it on the side. Garnish with pepitas.
FAIR TRADE BANANAS ARE ALWAYS IN SEASON AT THE CO-OP
7516 Meade Street Pittsburgh, PA 15208 (412) 242-3598 www.eastendfood.coop
Photograph from Marissa Podany
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• Dining Guide •
Pork Roulades from Bocktown Beer and Grill
Eat with us at these local restaurants
RESTAURANTS ARE CHOSEN FOR THIS DINING GUIDE BECAUSE OF THEIR COMMITMENTS TO USING LOCAL, SEASONAL INGREDIENTS, AND BECAUSE OF THEIR PARTNERSHIPS WITH LOCAL FARMS AND FOOD ARTISANS. THEIR DEDICATION MAKES DINING OUT ENJOYABLE AND SUSTAINABLE. These restaurants are recognized as part of the Sustainable Pittsburgh Restaurant program. Details at sustainablepittsburgh.org.
Mulitple Locations
BOCKTOWN BEER AND GRILL
INDUSTRY PUBLIC HOUSE
Bocktown prides itself on the use of local vendors for their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com
Named for its vintage, industrial-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St., Lawrenceville. 412.683.1100. 140 Andrew Drive, Robinson. 412.490.9080. industrypgh.com.
HELLO BISTRO With a 55-topping salad bar and extensive burger menu to boot, Hello Bistro satisfies all of your breakfast, lunch, and dinner expectations. Skip the line by ordering online, as it’s likely to get crowded with other hungry foodies. Oakland, South Side, Downtown, McCandless Crossing. hellobistro.com.
IL PIZZAIOLO BRGR BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, East Liberty. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. 1500 Washington Road, Mt. Lebanon. 412.341.2333. brgrpgh.com.
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Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitan-style pizza using old-world technique and the highest-quality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 8 Market Square, Downtown. 412.575.5858. ilpizzaiolo.com.
LA GOURMANDINE BAKERY This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. 4605 Butler St., Lawrenceville. 412.682.2210. 300 Cochran Road, Mt. Lebanon. 412.200.7969. lagourmandinebakery.com.
Photograph by Michael Fornataro
2/12/16 2:32 PM
Bloomfield
Downtown
SAUSALIDO MAD MEX Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time. Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills. madmex.com.
MCCORMICK & SCHMICK’S SEAFOOD RESTAURANT The nation’s premier family of seafood restaurants is designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.
Thriving under the direction of owner Nicholas Mineo and Executive Chef Michael Simpson, Sausalido brings the heart of the Napa Valley to Bloomfield with its fresh, delicious, gourmet dishes featuring authentic New American and European flavors. The contemporary décor and sweet sounds of jazz and soul give the 40-seat space an intimate, yet refined, atmosphere to add to the sophisticated cuisine. 4621 Liberty Ave., Bloomfield. 412.683.4575. sausalido.net.
ANDYS Andys, Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving classic cocktails, a carefully selected wine menu, and delicious small plates and desserts. Enjoy live music every Wednesday through Saturday at Jazz at Andys, an eclectic music series featuring local musicians. 510 Market St., Downtown. 412.773.8884. andyswinebar.com.
STATION Station is the perfect local stop for food and libations in the heart of Pittsburgh’s historic Little Italy. Under the direction of Executive Chef Curtis Gamble, Station’s menu features food prepared in New American style with Mediterranean influences, creating familiar dishes in unique and inventive ways. The bar has an extensive wine list, craft cocktail menu, and a rotation of 12 craft and local draft beers. 4744 Liberty Ave., Bloomfield. 412.251.0540. station4744.com.
BRADDOCK’S PITTSBURGH BRASSERIE Executive Chef Jason Shaffer’s diverse experience has made him the master of many types of cuisine, from burgers to traditional French foods. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that define his creations at Braddock’s Pittsburgh Brasserie. 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com.
PENN AVENUE FISH COMPANY Though its two locations offer different menus, Penn Avenue Fish Company delivers fresh seafood and gourmet cuisine wherever you go. Its original location in the Strip District, one-part restaurant, one-part market, is fittingly more casual, specializing in sandwiches and soups. Visit the Downtown locale for a swankier experience. The sushi is excellent anywhere. 2208 Penn Ave., Strip District. 412.434.7200. 308 Forbes Ave., Downtown. 412.562.1710. pennavefishcompany.com.
TESSARO’S AMERICAN BAR AND HARDWOOD GRILL Nearly 25 years ago, Kelly Harrington opened Tessaro’s. The restaurant serves one of Pittsburgh’s most succulent and juicy burgers, weighing in at half a pound. An in-house butcher prepares the eatery’s meats daily, and its sandwiches and salads are equally delicious! 4601 Liberty Ave., Bloomfield. 412.682.6809. tessaros.com.
BUTCHER AND THE RYE Butcher and the Rye serves meals that are hearty, earthy, and satisfying. Deep, rich flavors are abundant on this inventive menu, with hints of French cuisine mingling expertly with a global mix of inspiration. Not to be outdone by the butcher, the rye portion of the menu is just as fresh, channeling more “Southern comfort” than “South of France.” 212 6th St., Downtown. 412.391.2752. butcherandtherye.com.
Bridgeville
SALÚD JUICERY
BEE’Z BISTRO & PUB
Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818. 733 Copeland St., Shadyside. 412.683.1064. saludjuicery.com.
A family-owned restaurant that’s been in business for more than 20 years, Bee’z Bistro & Pub started out as a small pizza shop and has grown into a full-service restaurant and bar. The “Chef’s Selection Menu” utilizes products sourced from the surrounding area, including a selection of local craft beers served in the Pub. 3249 Washington Pike, Bridgeville. 412.257.9877. beezbistroandpub.com.
G&G NOODLE BAR Take your tastebuds on a whimsical ride through the unique flavors and beautiful presentations at this Downtown restaurant, formerly Grit & Grace. 535 Liberty Ave., Downtown. 412.281.4748. gritandgracepgh.com.
Canonsburg
BELLA SERA WALNUT GRILL Enjoy upscale and casual dining fit for the entire family at four different locations, and order from the diverse, chefdriven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 1595 Washington Pike, Bridgeville. 412.564.5746. eatwalnut.com.
Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.
HABITAT Habitat, located at Fairmont Pittsburgh, serves seasonal cuisine for breakfast, lunch, and dinner daily. Executive Chef Jason Dalling starts with the best ingredients to create simple, yet elegant, dishes. Habitat is also home to weekend brunch, holiday events, and monthly cooking classes. 510 Market St., Downtown. 412.773.8848. habitatrestaurant.com.
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Chicken-Fried Cauliflower with Korean Barbecue Sauce from Soba
POROS MEAT & POTATOES Carnivores will rejoice at the pork-, lamb-, chickenand beef-filled menu at Meat & Potatoes. But even if “meat” isn’t your religion, you’ll find plenty of options in delicious fish, pastas, and salads. The trendy restaurant embodies Pittsburgh’s chic foodie renaissance. 649 Penn Ave., Downtown. 412.325.7007. meatandpotatoespgh.com.
A lively and expansive bar welcomes you into Poros, where fresh seafood is flown in from the Aegean Sea and fresh lamb is sourced from local farms. Small plates and a fun drink menu make this Mediterranean hotspot perfect for happy hour, and if it’s not 5 o’clock here, it may be in Greece. PPG2 Market Square, Downtown. 412.904.2051. porospgh.com.
SIX PENN KITCHEN Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com.
NOLA ON THE SQUARE The laid-back, jazzy atmosphere of NOLA is like stepping foot in The Big Easy itself, with the aroma of Creole cuisine filling the trendy space. Spicy and authentic lunch, dinner, and Sunday brunch menus are offered at the Big Y venture, with opportunities for private events. Note the Fried Alligator and Frog Legs options, as intimidating as they are delicious. 24 Market Square, Downtown. 412.471.9100. nolaonthesquare.com.
SEVICHE
SONOMA
Named for the Latin American dish of raw fish cured in citrus juices, Seviche is the destination for choice seafood. Cooked options are also generous on the menu, with tacos, tapas, and entrees available. A food and drink happy hour combine the zing of their cuisine with their thirst-quenching cocktails. 930 Penn Ave., Downtown. 412.697.3120. seviche.com.
In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest inseason ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Sonoma also uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 697 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.
SIENNA MERCATO PORK & BEANS Keep an eye out for the newest brainchild of two rockstars already on the Pittsburgh restaurant scene: Pork & Beans. From Keith Fuller of Root 174 and Richard DeShantz of Meat & Potatoes comes a new restaurant that’s embracing both meat and vegetarian options in a communal dining atmosphere, a new and inventive style for Pittsburgh.
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Offering an exploration of delicious fare, Sienna Mercato stacks three styles of cuisine in the Downtown space. Start on the first floor, Emporio, for its famous meatballs; climb to the second floor, Mezzo, for housemade charcuterie and wood-fired pizza; and top it off at Il Tetto, the rooftop beer garden. 942 Penn Ave., Downtown. 412.281.2810. siennapgh.com.
THE SPEAKEASY Reminiscent of the days of the 1920s, The Speakeasy is tucked below the Omni William Penn Hotel lobby. The lavish, sophisticated lounge keeps diners intrigued with an elaborate selection of drinks at the Prohibition-era bar. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.
Photograph by Michael Fornataro
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Friendship
TÄKŌ Delivering an edgy take on classic Mexican, täkō is effortlessly cool with a fierce devotion to delivering fresh, authentic flavors. But maybe even better than its enticing fare and funky atmosphere is the killer cocktail list. Go for the carnitas, stay for the tequila. 214 6th St., Downtown. 412.471.8256. takopgh.com.
THE LIVERMORE From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600. thelivermorepgh.com.
PRAIRIE Keeping it local and laid back, Prairie has a menu that reflects its fun and breezy atmosphere. A huge variety — from sandwiches to ravioli — is made even more inclusive by their ample vegetarian and gluten-free options. 5491 Penn Ave., Friendship. 412.404.8487. prairiepgh.com.
Gibsonia
THE PINES TAVERN TERRACE ROOM Open for breakfast, brunch, lunch, and dinner, Terrace Room provides an elegant atmosphere in the Omni William Penn Hotel. Don’t miss its afternoon tea, served Monday through Saturday, or its monthly wine dinners, featuring expert pairings with gourmet fare. 530 William Penn Place, Downtown. 412.553.5235. ominhotels.com.
PARIS 66 BISTRO Travel to Paris through the tastes, aromas, and atmosphere of this lovely French bistro. Simple in its authenticity, Paris 66 offers the warm, rich staples of French cuisine in the trendy East Liberty neighborhood. Paris 66 is also the 2015 WHIRL Magazine Chef’s Best Dish winner for “Best Presentation!” 6018 Centre Ave., East Liberty. 412.404.8166. paris66bistro.com.
This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.
Greensburg
THE SUPPER CLUB VALLOZZI’S
SOCIAL
Serving traditional family recipes, ranging from homemade gnocchi to fresh meat and seafood, Vallozzi’s stands at the cutting edge of Pittsburgh’s booming Italian restaurant scene. Try something from the fresh mozzarella bar, which features meats and cheeses flown in weekly from Italy! 220 5th Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.
Social at Bakery Square sets itself apart from other bars and eateries with its cool atmosphere and focus on fresh, vibrant food. Start with the ahi tuna tartare nachos with a drink, then try the Italian sandwich or the pierogi pizza for a taste of Pittsburgh. 6425 Penn Ave., East Liberty. 412.362.1234. bakerysocial.com.
As Westmoreland County’s only true farm-to-table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors. Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.
Highland Park
East Liberty
E2 E2 ASIATIQUE THAI BISTRO
SPOON
Asiatique is owned and operated by Chef Ling Robinson, a native of Thailand, who came to the U.S. in 1991. Serving delicious and simple dishes, Robinson believes in using only fresh and healthy ingredients to provide her customers authentic Thai cuisine. 120 Bakery Square Blvd., Bakery Square. 412.441.1212. asiatiquethaibistro.com.
Spoon features a Modern American, farm-to-table menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 S. Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.
E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company — a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.
Irwin
CHAZ & ODETTE You don’t have to travel the world to enjoy international food; just visit Chaz & Odette Restaurant for locally sourced and globally inspired dishes. Chef Chaz Smith and Chef Odette Smith-Ransome use their combined years of international travel and culinary experience to create multicultural, seasonal menus showcasing the varied cuisines from around the world. 5102 Baum Blvd., Shadyside. 412.683.8300. chazandodette.com.
WHITFIELD
CENACOLO RESTAURANT
A trio of Pittsburgh natives run the kitchen of Whitfield at the Ace Hotel, combining local ingredients, like beef sourced from Jubilee Hilltop Ranch, for new and inventive results. Seating 100, the restaurant also serves brunch daily and offers a late-night bar menu until 2 a.m. 120 S. Whitfield St., East Liberty. 412.361.3300. whitfieldpgh.com.
Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, this Italian restaurant offers delicious dishes made from scratch. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin. 724.515.5983. cenacolorestaurant.com.
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Crab Tater Tots with Caramelized Onion Crème Fraîche from The Terrace Room
Lawrenceville
COCA CAFÉ
MORCILLA
ROUND CORNER CANTINA
Coca Café is now serving small plates for weekend dinner, in addition to its always-impressive breakfast, lunch, and signature Sunday brunch, which features a selection of seasonal specials as well as featured items from the expansive breakfast menu. Coca Café is also the exclusive provider for The Mattress Factory Café. 3811 Butler St., Lawrenceville. 412.621.3171. coca-cafe.net.
Morcilla’s family-style menu fosters a convivial environment with a focus on traditional pintxos, while chef and co-owner Justin Severino’s signature charcuterie program takes on a Spanish accent. When you dine at Morcilla, not only are you able to enjoy authentic Spanish cuisine, but you’re also helping to support over 13 local farms and creameries. 3519 Butler St., Lawrenceville. 412.652.9924. morcillapittsburgh.com.
Round Corner Cantina is a 21-and-over hot spot for great drinks and great Mexican food. Try one of its 11 different tacos, which include vegan choices, such as cauliflower with avocado salsa, and meatier options like pork belly with apple pico. Complement your dish with a pour from its extensive selection of tequila and mezcal. 3720 Butler St., Lawrenceville. 412.904.2279. roundcornercantina.com.
SENTI PASTITSIO This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.
Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources a lot of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and J.L. Kennedy Meat Stand. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. greekpastitsio.com.
KICKBACK PINBALL CAFÉ
PICCOLO FORNO
Visit Kickback Pinball Café in the heart of Lawrenceville for a unique dining experience. Combining the joys of eating with the fun of playing classic pinball machines, the café offers sandwiches, soups, salads, a full espresso menu, and fresh squeezed lemonade with a second floor pinball arcade. It’s a BYOB establishment, too! 4326 Butler St., Lawrenceville. 412.682.3200. kickbackpgh.com.
Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.
CURE
Born from Franco Braccia’s dream of bringing together authentic Italian food, traditional European service, and modern wining and dining, Senti Restaurant and Wine Bar is perfect for anyone searching for an upscale dining experience. The wine bar lounge, equipped with a state-of-the-art, automated wine dispenser, features exquisite Italian wines. The interior design was done by Christina Ishida of Cici Crib Interiors who sought to pay homage to Lawrenceville’s Art Center by designing Senti’s open, gallery-like layout. 3473 Butler St., Lawrenceville. 412.586.4347. sentirestaurant.com.
THE VANDAL
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Those looking for a healthy, affordable, and lively eatery should look no further than The Vandal in Lawrenceville. The intimate, 30-seat space features a fresh, ingredient-driven menu and serves in a European counter style. The perfect spot for dining with friends, family, or even solo, The Vandal is open for lunch and dinner, and all menu items are available for takeout. 4306 Butler St., Lawrenceville. 412.251.0465. thevandalpgh.com.
Photograph by Michael Fornataro
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Mcmurray
Mt. Washington
ALTIUS
THE MODERN CAFE
ARLECCHINO RESTAURANT Family-style appetizers, hearty entrees, and homemade pastas make up Arlecchino’s Italian menu. Fresh, traditional ingredients evoke flavors of the old country — nothing showy or gimmicky, just delicious Italian cuisine. 133 Camp Lane, McMurray. 724.260.5414. arlecchinopgh.com.
Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic, sustainable wine menu. 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.
Serving shots and beer on the North Shore since 1933, The Modern Cafe provides an exciting atmosphere for grabbing a bite to eat before, during, or after a Pittsburgh sporting event, while choosing from a selection of more than 140 beers and award-winning sandwiches. 862 Western Ave., North Side. 412.321.4550. themoderncafe.com.
MOON TOWNSHIP
North Hills
Oakland
LEGUME WILLOW BELLFARM KITCHEN | BAR Seasonal farm-to-table cuisine makes up the unique menu at Hyatt Regency Pittsburgh International Airport’s restaurant. Located in the main lobby, it’s a gourmet choice for travelers on the go and regular patrons alike. 1111 Airport Blvd., Moon Township. 724.899.6050. pittsburghairport.hyatt.com.
Mt. Lebanon
Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Chicken from Eichner’s Farm is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.
Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, J.L. Kennedy Meat Stand, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.
North shore
BISTRO 19 The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Artisans, and Uptown Coffee. 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.
LUCCA ANDREW’S STEAKHOUSE This contemporary steak and fresh seafood restaurant inside Rivers Casino offers an exclusive wine list and delicious dishes. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.
Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.
North Side
BLOCK 292
* THE PORCH AT SCHENLEY
BLOCK 292
BISTRO TO GO
Brooks Broadhurst, former senior vice president of food and beverage for Eat’n Park, is beginning his own venture, a new sustainable foods market and restaurant in Mt. Lebanon. Joining the small strip of shops and restaurants on Beverly Road, Block 292 will embrace local farms and exquisite food. 292 Beverly Road, Mt. Lebanon. block292.com.
A full-service, bistro-style restaurant, Bistro To Go’s menu features fresh sides and hot entrees like hearty, cross-cultural comfort foods; healthy favorites; and vegetarian, vegan, and gluten-free selections. Enjoy your next meal in the dining room or garden courtyard, or call for take-out or catering services! 415 East Ohio St., North Side. 412.231.0218. bistroandcompany.com.
Situated within beautiful Schenley Plaza, The Porch is a comeas-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike. Creating simple, delicious, made-from-scratch food, using fresh ingredients from local partners and farms, The Porch is great place to enjoy the sights and sounds of Oakland with good company. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.
plum
CAFÉ IO
BENJAMIN’S WESTERN AVENUE BURGER BAR
Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon. 412.440.0414. cafeio.com.
For American bar food that’s finger-licking-good, go to Benjamin’s. Its standout burger menu combines unique ingredients and hearty meats to achieve delicious results. 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.
EIGHTY ACRES KITCHEN & BAR Fresh and local, the dinner, lunch, and Sunday brunch offerings at Eighty Acres Kitchen & Bar are packed with seasonal flavors. Veteran Chef Don Winkie and his wife, Amy, own the new restaurant — “a refined, modern approach to contemporary American cuisine.” 1910 New Texas Road, Plum. 724.519.7304. eightyacreskitchen.com.
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Point breeze
café zinho POINT BRUGGE CAFÉ
CAFÉ ZINHO
Fresh, innovative cuisine in a casual neighborhood setting is the focus of Point Brugge Cafe located in Point Breeze. The menu features Belgian-inspired cuisine created by Executive Chef Jay Seghi — most notably, mussels in three distinct preparations. A full bar and two of the best selections of Belgian and craft beers in the city are also offered. 401 Hastings St., Point Breeze. 412.441.3334. pointbrugge.com.
Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes. Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene. 238 Spahr St., Shadyside. 412.363.1500.
SOBA Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Lily (Le) Tran. 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,” Tran says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com.
Regent Square
ROOT 174
CASBAH
Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are exciting and experimental, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 S. Braddock Ave., Regent Square. 412.243.4348. root174.com.
Specializing in Mediterranean-inspired cuisine, many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Dustin Gardner 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.
THE TWISTED FRENCHMAN French food with a modern twist sits on artfully prepared plates at The Twisted Frenchman. Critically acclaimed for its innovation and quality, the restaurant’s most unique features are an eight-course Chef’s Tasting, or, at the Chef’s Table, a 14-course prix fixe meal. Call well in advance to experience the latter. 128 S. Highland Ave., Shadyside. 412.361.1340. thetwistedfrenchman.com.
SQUARE CAFÉ Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent Square. 412.244.8002. square-cafe.com.
UMI DAPHNE CAFÉ At this family-run restaurant, Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabobs, and hummus, is served with a smile. 5811 Ellsworth Ave., Shadyside. 412.441.1130. daphnecafepgh.com.
Committed to serving ingredients that ensure freshness and quality, Umi provides Japanese delicacies unlike any other. A large selection of fish is flown in from around the world, making every meal at Umi an absolutely fine-dining experience. 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi.
SEWICKLEY
YINZBURGH BBQ COCOTHÉ
GIRASOLE
Cocothé began as a shop specializing in chocolates, confections, and pastries, but has evolved into a delicious brunch, lunch, and dinner spot. The culinary team sources its ingredients locally, adding to the artisanal, seasonal dishes to the menu. 541 Beaver St., Sewickley. 412.259.8847. cocothe.com.
Authentic, Italian offerings that change with the season make up Girasole’s lunches and dinners. Among a menu of imaginative pastas and classic first courses are daily selections of fish, poultry, and meat, plus an amazing wine list to boot. 733 Copeland St., Shadyside. 412.682.2130. girasolepgh.com.
Shadyside
Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside. 412.621.YINZ. yinzburghbbq.com.
South Side
BURGH BITES
MUDDY WATERS OYSTER BAR
IBIZA TAPAS & WINE BAR
Enjoy “handhelds,” “spoonables,” “torts,” and “dogs” from this zesty venture that started as a cart, grew into a food truck, and, coming this summer, will have a brick and mortar restaurant in Bridgeville, called Brick and Mortar. Chef and owner Ricci Minella keeps it fresh by changing up the menu weekly, and even offers catering for groups of 15-250 people. burghbitestruck.com.
Boasting both brunch and dinner menus, Muddy Waters is a destination for fresh seafood prepared with skill. Beyond an extensive raw bar, Muddy Waters delivers Southern-style cooking in the form of small plates, large plates, sandwiches, and snacks. Note: Those with an aversion to seafood should not be put off by the name; the menu has land options as well. 130 S. Highland Ave., Shadyside. 412.361.0555. muddywaterspgh.com.
Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be shared with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson St., South Side. 412.325.2227. ibizatapaspgh.com.
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SAVOY MALLORCA Mallorca brings the cuisine and spirit of the Mediterranean to those in search of something out of the ordinary — award-winning wines, eclectic décor, and authentic Spanish and Portuguese regional classics. Where else can you find wild boar osso buco, traditional seafood dishes, or the best paella this side of the Atlantic? Mallorca is like a trip to Spain without the airfare. 2228 E. Carson St., South Side. 412.488.1818. mallorcarestaurantpgh.com.
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 USDAcertified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.
Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports BreadWorks and La Prima Espresso; and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.
STAGIONI
KAYA
SMALLMAN GALLEY
Chef and co-owner Stephen Felder uses seasonal, local ingredients to freshen up his Italian-inspired cooking, while co-owner Cara Delsignore crafts rotating wine and drink lists to go with seasonal dishes. Try one of the restaurant’s incredible pastas or the Jamison Farm lamb steak with Romesco sauce and arugula. 2104 E. Carson St., South Side. 412.586.4738. stagionipgh.com.
To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.
More than a restaurant, Smallman Galley is a “restaurant incubator,” where four chefs with four different restaurant concepts and four different kitchens serve patrons in a 6,000 square foot space. A central bar serves craft cocktails and recommends pairings for the diverse, delicious fare. 54 21st St., Strip District. 412.315.5950. smallmangalley.org.
Squirrel Hill
Strip District
LIDIA’S PITTSBURGH BAR MARCO The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com.
Lidia’s Pittsburgh offers classical and regional Italian cuisine that embraces the use of fresh, seasonal ingredients. Executive Chef Nicole Neely incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.
THE GREEK GOURMET Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.
Washington
CIOPPINO Supporting local farmers and utilizing the freshest ingredients available are important to Executive Chef Greg Alauzen, who sources lamb from Elysian Farm, produce from Janoski’s Farm and Mathews Farms, chicken from Park Farms, and honeycomb from Bees-R-Us Apiaries. “We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.
ANGELO’S RESTAURANT LUKE WHOLEY’S WILD ALASKAN GRILLE For the freshest seafood selections, dive in to Luke Wholey’s Wild Alaskan Grille. The popular Strip District spot serves up delicious lunch and dinner dishes, and even offers catering options for your next big event. 2106 Penn Ave., Strip District. 412.904.4509. lukewholey.com.
For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.
ELEVEN CONTEMPORARY KITCHEN
THE SPRINGHOUSE
Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Eli Wahl provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a custom-tailored experience. 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.
The SpringHouse has happy cows, which they feed and milk themselves for use in all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.
OSTERIA 2350 A casual Italian eating establishment, similar to a tavern, yet less formal than a ristorante or trattoria, this space offers seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. osteria2350pittsburgh.com.
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PENNSYLVANIA ASSOCIATION FOR SUSTAINABLE AGRICULTURE
csa 2016
COMMUNITY SUPPORTED
AGRICULTURE IN WESTERN PENNSYLVANIA
A Listing of PASA Members & Buy Fresh Buy Local® Partners Community Supported Agriculture (CSA) brings together community members and farmers in a relationship of mutual support. By purchasing a CSA share, you help to provide financial support to a local farm, and in return you receive a weekly share of the harvest during the growing season. Every CSA program is a little different — some farms produce all the products they offer in a share, while other CSAs involve multiple farms working together to provide a wider range of products. You might be surprised to learn that you can find local food all year round, some CSAs offer a special winter share. Use this guide to find the right CSA program for you, and enjoy the bounty of our local harvest!
buy fresh buy local® partners are trusted sources for locally grown! to learn more,visit buylocalpa.org. PASA is a nonprofit organization that promotes profitable farms that produce healthy food for all people, while respecting the natural environment. For more information, please visit pasafarming.org or call our Western Regional Office at 412.365.2985. PASA manages Buy Fresh Buy Local® programming in Western Pennsylvania, which aims to help consumers find, choose, and appreciate great local foods. This guide is a listing of PASA Member and Buy Fresh Buy Local Partner farms that offer CSAs and have requested to be listed in the guide. If your CSA Farm is missing from the guide, please consider becoming a PASA Member and completing our optin survey for inclusion in next year’s guide.
What’s in Your CSA Box?
Refer to this guide for details on what you’ll find in each CSA.
Some farms offer not only spring and summer shares, but also winter. These are denoted throughout.
KEY:
* Low-Income Assistance Option
Vegetables
Cheese
Honey
Fruit
Milk
Flowers/Herbs
Eggs
Meat
Mushrooms
Contact this farm to learn about their additional product offerings
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Allegheny County
Armstrong County
Blackberry Meadows Farm Natrona Heights blackberrymeadows.com 724-226-3939
Five Elements Farm Worthington fiveelementsfarm.com 724-575-0317
Kretschmann Family Organic Farm Rocherster kretschmannfarm.com 724 452 7189
Fall or Winter Share Option
Fall or Winter Share Option
Christoff Farm and Greenhouses Bridgeville 412-874-5900
Who Cooks For You Farm New Bethlehem whocooksforyoufarm.com 814-256-3858
Fall or Winter Share Option
Churchview Farm Pittsburgh churchviewfarmpgh.com
Dillner Family Farm Gibsonia dillnerfamilyfarm.com 724-444-6594
Keelboat Farms McDonald keelboatfarms.com 724-513-6279
Fall or Winter Share Option
Penn’s Corner Farm Alliance, farmerowned cooperative Pittsburgh pennscorner.com 412-564-1494
Beaver County Brenckle’s Organic Farm & Greenhouse Zelienople brencklesfarm.com 724-453-6773
McConnells’ Farm & Market Aliquippa mcconnells-farm.com 724-375-9568
Butler County 1st Generation Farms Prospect 1stgenerationfarms.com 724-316-2638
Fall or Winter Share Option
* Fellowship Foods Monaca fellowshipfoods.com 412-596-0264
Fall or Winter Share Option
Conforti Family Farm Darlington facebook.com/confortifamilyfarm 724-630-8132
Fall or Winter Share Option
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Harvest Valley Farms Valencia harvestvalleyfarms.com 724-816-0853
Toboggan Hill Farm New York tobogganhillfarm.com 716-326-2060
Fall or Winter Share Option
Clarion County * Clarion River Organics Sligo clarionriverorganics.com 412-589-9276
Fall or Winter Share Option
Footprints Farm Gibbon Glade footprintsfarm.com 724 329 8254
Fall or Winter Share Option
Earth and Vine Farm North East earthandvinefarm.com 814-790-9055
* Peace by Piece Farm on Boyd Run Waterford peacebypiecefarm.com 814-969-8345
* Northwest Pennsylvania Growers Cooperative Mercer nwpagrowers.com 724-662-1231
Fayette County
Fall or Winter Share Option
Erie County
Mercer County
Somerset County Summer Smiles Honey Farm Stoystown summersmileshoneyfarm.com 814-525-0306
Jefferson County Ridgewood Farms Brookville 814-849-2516
Warren County
Lawrence County
Big Horn Ranch Pittsfield bighornmeats.net 814-230-4993
Villa Maria Farm-Sisters of the Humility of Mary Villa Maria humilityofmary.org/the-villa/the-villa-farm 724-964-8920, x3385
Fall or Winter Share Option
csa shares include...
(but are not limited to) a mixture of the products listed with their information. From time to time, some CSA shares also include flowers, herbs, and valueadded products, like bread, yogurt, dried products, jams, sauces, and other canned goods. Check with your farmer to see what other exciting locally made products may be included in your CSA share.
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Washington County
Westmoreland County
* Matthews Family Farm Eighty-Four matthewsfamilyfarm.com 802-318-1041
Morris Farm Irwin morrisorganic.com 412-370-3206
* Sarver’s Hill Organic Farm & CSA Greensburg sarverhillfarm.org 724-834-2334
Fall or Winter Share Option
* Stone Church Acres Finleyville stonechurchacres.com 724-255-9129
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AT THE
Make these holidays memorable with a unique dining experience
Easter March 27 Mother’s Day May 8 Father’s Day June 19 BREWERIES
Make your reservation today, call 412-258-9445 For more information, visit
CHURCH BREW WORKS
aviary.org
Featuring exclusive culinary creations prepared onsite by
Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.
EAST END BREWING COMPANY Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year-round and seasonal beers. 147 Julius St., East End. 412.537.2337. eastendbrewing.com.
ERIE BREWING COMPANY Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across the East Coast. 1213 Veshecco Drive, Erie. 814.495.5661. eriebrewingco.com.
HOFBRAUHAUS PITTSBURGH All of the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.
PENN BREWERY Visit Pittsburgh’s oldest and largest brewery, housed in the mid 19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400. pennbrew.com.
BEDNER’S FARM AND GREENHOUSE Pick some produce at Bedner’s Farm and Greenhouse, or use its plant finder catalogue to help your own garden grow. Don’t forget to visit its festivals and events, too! 315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.
BRENCKLE’S ORGANIC FARM AND GREENHOUSE Famous for its heirloom peppers and tomatoes, Brenckle’s Organic Farm and Greenhouse offers a wide variety of produce and plants. Sign up for a CSA share, or visit many local farmers markets for its fresh, organic vegetables. 768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com.
DELALLO AUTHENTIC ITALIAN MARKETPLACE This market has been serving domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily since 1954. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.
EAST END FOOD CO-OP The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop.
GIANT EAGLE MARKET DISTRICT
MARKETS ALI’S MARKETPLACE BY GLUTEN FREE ZONE
Shop fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle Market District’s multiple locations. marketdistrict.com.
Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. 105 Blue Spruce Way, Murrysville. 724.327.5000. alismarketplace.com.
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J.L. KENNEDY MEAT STAND Following the tradition of five generations, John and Val Kennedy and their children provide a variety of locally raised meat and poultry at the Farmers’ Market Co-op of East Liberty. The stand is committed to serving steroid - and antibiotic-free meats that are federally certified with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.
NATURE’S WAY MARKET Nature’s Way Market makes grocery shopping easy for the health-conscious shopper. Fresh, organic produce, vitamins and supplements, and household products stock the shelves, all curated to fit effortlessly into a healthy lifestyle. 796 Highland Ave., Greensburg. 724.836.3524. healthylivingatnatureswaymarket.com.
SUNNY BRIDGE NATURAL FOODS & CAFE This grocery store offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.
SCHRAMM FARM AND ORCHARD Pick up fresh fruits and vegetables, a bottle of Arrowhead Wine, or plants for your own garden at this family-owned farm and market. 1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.
SOERGEL ORCHARDS Growing fresh produce for generations, this family-run farm sells everything you need for cooking dinner, decorating the house, or finding a great gift. 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.
PENN’S CORNER FARM ALLIANCE
TRAX FARMS
With this group, local farmers deliver fruits, vegetables, and other farm-raised products right to you. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.
Explore the antique loft, the wine shop, and items from the specialty market for a delicious dinner or lunch on the go. Be sure to add the farm’s family-friendly events to your calendar. 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.
QUALITY GARDENS Peruse a large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.
SAND HILL BERRIES Part of Greendance Winery, Sand Hill Berries is an expanding farm store that features homegrown berries available fresh, frozen, or inside of its homemade halfbaked pies. Peruse other local gourmet delicacies at the charming market, too. 304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.
WHEEL AND WEDGE CHEESE SHOP Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Farmers Market Cooperative of East Liberty. Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. wheelandwedge.com.
WHOLE FOODS MARKET Enjoy the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
SCHWARTZ LIVING MARKET The Schwartz Living Market is an evolving collaborative process, creating “An Urban Oasis for Healthful Living.” Its goals are to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303. 1317eastcarson.blogspot.com.
COFFEE & BEVERAGES ARNOLD’S TEA Arnold’s Tea aims to elevate their customers’ tea experience with a selection of natural and organic products prepared by a staff of highly knowledgeable baristas. 502 E. Ohio St., North Side. 412.322.2494. arnoldsteapittsburgh.com.
SHENOT FARM & MARKET Shenot Farm & Market offers something for every season, including fresh produce, homemade fudge, and baked goods. Find delicious milk, meats, flowers, bread, cheese, and jellies in its market, open yearround. 3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.
BLUE CANARY COFFEEHOUSE New to Mt. Lebanon, Blue Canary CoffeeHouse whips up its syrups from scratch for its coffee drinks, which include nitro coffee. The eclectic coffee shop also carries local ice cream and pastries, while catering to customers with gluten-free needs. 300 Mt. Lebanon Blvd., 412.344.7100. bluecanarycoffeehouse.com.
EDIBLEALLEGHENY.COM • edible ALLEGHENY
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COFFEE TREE ROASTERS Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are fullbodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops. Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.
SCHOOLS CHATHAM UNIVERSITY This private, selective, fully accredited, and nonsectarian institution offers baccalaureate degrees to men and women, and co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.
DELICIOUS RAW JUICE BAR A sanctuary for anyone who wants to improve their quality of life, Delicious Raw offers targeted nutritional boosts in the form of delicious and natural juice. Energize yourself with its fresh and various selections. 280 Forbes Ave., Downtown. 412.281.1473. delraw.com.
ESPRESSO A MANO Drink in an espresso bar that provides high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.
CHOP, WOK, AND TALK! This Asian and specialty cooking school welcomes cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.
ROBERT MORRIS UNIVERSITY Located approximately 20 minutes from Downtown Pittsburgh, this 5,000-student university offers 60 undergraduate degree programs and 20 graduate degree programs. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.
SPECIALTY VENDORS FORTUNES GOURMET COFFEE For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees. Sign up for its coffee subscriptions and have your favorite blend delivered at your doorstep. 412.771.7767. fortunescoffee.com.
FRESH FROM THE FARM JUICES This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-a-kind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. 4000 Washington Road, McMurray. 724.640.3396 freshfarmjuices.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.
BRING YOUR DOG
&
JOIN US FOR DOGA
Saturday Ť 0DUFK Ť 30 @ The Dog Stop Ť 6PDOOPDQ 6WUHHW Ť Strip District
Tickets: whirlmagazine.com/one-whirl-doga
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SIMPATICO ESPRESSO Serving high-quality coffee and tea, Simpatico Espresso aims to please caffeine and health lovers alike with its coffee drinks and Veggie Fusion Shakes. Keep an eye out for Simpatico’s expansion, coming soon! 425 Sixth Ave., Downtown. 412.287.7598. simpaticoespresso.com.
BIG HORN RANCH This ranch builds its customer relationships with a foundation of trust — trust that every product sold will be grown the way an animal should be, according to nature’s design. The naturally and humanely raised livestock is grass-fed, and every high-quality meat is good for the environment, the animal, and you! Big Horn Ranch offers home delivery for CSA shares. 1670 Page Hollow Road, Pittsfield. 814.563.7348. bighornmeats.net.
DJ’S BUTCHER BLOCK DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices, as well as local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield. 412.621.3100. djsbutcherblock.com.
EDIBLE ARRANGEMENTS Fresh fruit bouquets, made with premium fruit arranged in a variety of stunning displays, make every occasion special. 6401 Penn Ave., East Liberty. 412.441.2270. ediblearrangements.com.
EMERALD VALLEY ARTISANS Dynamic duo Alisa Fava-Fasnacht and Alan Fasnacht grew up as farm kids. Passionate for the natural world, the pair married and started Emerald Valley Artisans, offering a selection of artisanal cheeses, biscotti, and gift boxes of goodies. The farm’s products can also be found at Soergel Orchards and the Main Street Farmers Market in Washington, Pa. Scenery Hill, 1.855.67.GOTCOWS. emeraldvalleyartisans.com.
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FEDE PASTA
GOOD L’OVEN COOKIE SHOP
Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.515.5983. fedepasta.com.
A quaint and charming bakery that specializes in gourmet cookies, Good L’Oven is perfect for a party orders or a bite on-the-go. 417 Lincoln Ave., Bellevue. 412.616.1251.
HEALTHY PET PRODUCTS Keep your pet healthy and happy with a variety of all natural and organic foods, treats, and accessories. 9805 McKnight Road, McCandless. 412.366.0700. 1742 Washington Road, Upper St. Clair. 412.831.3700. healthypetproducts.net.
MERANTE GIFTS Celebrating all things Italian since 1983. 4723 Liberty Ave., BloomďŹ eld. 412.682.3370. merantegifts.com.
OLIVE AND MARLOWE This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of avored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com.
PICCADILLY ARTISAN YOGURT Experience fresh from the farm, organic frozen yogurt at Piccadilly Artisan Yogurt in Mt. Lebanon. Using all “real foodâ€? ingredients and 100 percent organic coconut milk for its vegan avors, this shop has something healthful for kids and adults alike. 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.
SPINOLA’S BAKE SHOP This bakery now serves coffee, cappuccinos, and lattes in addition to a wide variety of homemade cookies, cakes, and pastries for all occasions. 3845 Old William Penn Highway, Murrysville. 724.519.7741. spinolasbakeshop.com.
Everything you need for a perfect Spring! *,#(!C &)1 ,-CRC , ((# &-CRC ",/ .#)C .-CRC ( - *#(!C /**&# )/(. #(-CRC , (C (.And Much More! Green Apple Wine for St. Paddy’s Day! Breakfast or Lunch with the Bunny March 19-20 & 25-26
Craft Beer
THE OLIVE MERCHANT Honoring the integrity of extra-virgin olive oil, this specialty store features 40 avors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576. theolivemerchant.net.
THE OLIVE TAP Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, avored olive oils, vinegars, and balsamic vinegar products. 2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.
TURNER DAIRY Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. They’ve also been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 800.892.1039. turnerdairy.net.
BOTANICALS
528 TRAX ROAD 412-835-3246 FINLEYVILLE, PA 15332 WWW.TRAXFARMS.COM
GREENSINNER Though technically a florist, greenSinner also offers its services as an event designer, flower farm, and urban garden center. Visit the dynamic spot in Lawrenceville for everything from terrarium classes to wedding arrangements! 5232 Butler St., Lawrenceville. 412.532.6107. greensinner.com.
PHIPPS CONSERVATORY AND BOTANICAL GARDENS Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions. It brings fresh perspectives and artists into its historic glasshouse environment; and advocates for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org.
PITTSBURGH PARKS CONSERVANCY
DESSERT SHOPS GIOVANNI’S CHOCOLATES Giovanni’s Chocolates was founded on the simplicity of owner Fethi Turan’s love for chocolate. All chocolate and truffles are made by hand in small batches, right in the store. 3049 W. Liberty Ave., Dormont. 412.344.3047.
Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. The Parks Conservancy has since raised more than $84 million toward park improvements and recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.
EDIBLEALLEGHENY.COM • edible ALLEGHENY
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PITTSBURGH URBAN GARDENING PROJECT Whether you have acres of farmland or a single pot of soil, this project aims to teach Pittsburghers to sustainably garden and grow their own food in their own backyards. pittsburghurbangardens.com
SPLASH KITCHEN BATH HOME
GREENE COUNTY TOURISM
HARDIN ACUPUNCTURE
From faucets and fixtures to tiles and tops, full custom cabinetry and hardware, SPLASH offers a comprehensive collection of necessities for kitchen, bath, bar, and home. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville. 724.772.1060. exploresplash.com.
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.
Experience acupuncture treatments for everything from women’s health, and anxiety, to depression and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.
STANDING CHIMNEY
LIFESTYLE FARM TO TABLE PITTSBURGH Farm to Table Pittsburgh provides Local Food Programs for schools, employers, senior residencies, and community groups as it strives to bridge the gap between consumers and local food producers. Its Wellness Program and local food tastings aim to provide locally grown foods that benefit both physical and economic health. 412.563.8800. farmtotablepa.com.
HILLMON APPLIANCE Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. hillmonappliance.com.
LOOM EXQUISITE TEXTILES LOOM Exquisite Textiles provides fabulous fabrics and accoutrements for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.
THE MATTRESS FACTORY A museum of contemporary art that presents exhibits you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side. 412.231.3169. mattress.org.
A store, a gallery, and a destination, located on a farm dating back to the mid-1880s, this space opens the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.
TEN THOUSAND VILLAGES A Fair Trade retailer of artisan-crafted home décor, this shop also sells personal accessories and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh. tenthousandvillages.com.
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.
VON WALTER & FUNK Von Walter & Funk provides fine goods, carefully selected to elevate living by offering passionately inspiring, uniquely curated, and tastefully eclectic collections for the home, garden, apothecary, paper, and vintage lines. 5210 Butler St., Lawrenceville. 412.784.0800. vonwalterandfunk.com.
GREENSBURG COMMUNITY DEVELOPMENT CORPORATION Get ready to explore Greensburg’s educational, residential, and commercial opportunities, along with the best restaurants and events in the county. 41 W. Otterman St., Suite 520. Greensburg. 724.689.0040. thinkgreensburg.com.
OGLEBAY RESORT & CONFERENCE CENTER A prime business meeting and vacation spot, Oglebay offers golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.com.
OMNI WILLIAM PENN HOTEL History defines elegance in this classic, Downtown Pittsburgh hotel. Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.
WASHINGTON COUNTY TOURISM PROMOTION AGENCY Plan your next trip to Washington County with ease, thanks to the latest information on the area’s flourishing dining and entertainment scenes. 375 Southpointe Blvd., Suite 240. Canonsburg. 1.866.927.4969. visitwashingtoncountypa.com.
HIMALAYAN INSTITUTE Deepen your practice of yoga and meditation, and better your holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.
JANET MCKEE, HOLISTIC HEALTH COUNSELOR Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.
PITTSBURGH CENTER FOR COMPLEMENTARY HEALTH AND HEALING This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 S. Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com.
SOUTH HILLS POWER YOGA This studio offers both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.
UPMC MYHEALTH MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.
WELLNESS TRAVEL
WINES & SPIRITS BIKRAM YOGA PITTSBURGH
MCG JAZZ
FAIRMONT PITTSBURGH
The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side. 412.323.4000. mcgjazz.org.
Located in the heart of Pittsburgh’s business, cultural, and retail hub, Fairmont Pittsburgh offers superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.
FALLINGWATER PUREDENT Smile brighter with this mercuryfree, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.
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America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark and available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.
Fully affiliated and certified by Bikram’s Yoga College of India, this studio is dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh.com.
ARSENAL CIDER HOUSE & WINE CELLAR Sip high-quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.682.7699. arsenalciderhouse.com
THE BREATHE PROJECT This coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that works together to clean up our air for the health of our families and economy. breatheproject.org.
CHRISTIAN W. KLAY WINERY Award-winning wines are sold at this restored 1880s barn, which is also suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.
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DREADNOUGHT WINES From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is an oenophile’s fantasy. 3401 Liberty Ave., Bloomfield. 412.391.1709. dreadnoughtwines.com.
16 food artisans, 8 family farms, 1 urban farm, 4 dairies, 4 produce vendors, 2 farm cooperatives and 1 forager seeding 18 restaurants and a catering company.
ENGINE HOUSE 25 WINERY This beautifully renovated firehouse features a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.
GERVASI VINEYARD Take in the total vineyard experience, with a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.
GLADES PIKE WINERY Taste 20-plus varieties of award-winning wines. 2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.
GREENDANCE WINERY Cheers to more than 40 distinct wines, from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.
J&D CELLARS Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes, J&D Cellars delivers the very best vino. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.
bigburrito.com
SERVICES RANIA’S CATERING Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com.
SLOW FOOD PITTSBURGH This nonprofit, eco-gastronomic member-supported organization was founded in 1989 to counteract fast food and fast life; the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. slowfoodpgh.com.
UNIVERSITY CLUB From its noteworthy architecture to its distinctive menu offerings, the University Club suggests style and elegance at every turn for banquets, weddings, and conferences. 123 University Place, Oakland. 412.648.8213. uc.pitt.edu.
WEATHER PERMITTING PITTSBURGH Now in its second year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery. Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. 510 Maryland Ave., Shadyside. weatherpermittingpgh.com. EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• Last Bite •
POWER PLANT BY LIZ PETONIAK • PHOTOGRAPH BY MICHAEL FORNATARO
This time of year, we’re seeing green in more ways than one. As the “leafy” varieties of the color are concerned, none seem to draw a more polarizing reaction than cilantro, known as the stems and leaves of the coriander plant. Love it or hate it, this refreshing, citrusy herb works hard within the body, granting a number of health benefits to those who consume it. “Cilantro is a source of antioxidants, so it helps clear out free-radicals in the body,” says Becca Linebaugh, manager at Nature’s Way Market. “It’s also anti-bacterial and an antiseptic. That’s why you see it in a lot of salsas or raw foods because it keeps out bacteria and keeps the food fresh. With high amounts of vitamin K and vitamin A, it’s an important green that can be used in many different ways.” We recommend mixing it up in a marinade, vinaigrette, pesto, ceviche, salsa, or guacamole. Put it through a juicer with cucumber, celery, and kale, or toss it in with other greens for a flavorful punch in a salad. Cilantro shines as the final touch to a meal, whether it’s sprinkled on a stir-fry, a bowl of soup, steamed mussels, or really any grilled meat or fish. And, don’t fear using it liberally — chefs around town certainly aren’t! “I love how so many local restaurants are using it in fresh ways, like instead of using lettuce, topping a sandwich with cilantro to give it more flavor,” Linebaugh says. Not that we needed any further reason to order a Bánh Mí, extra cilantro, but knowing the power of this plant makes it that much more delicious. Nature’s Way Market, 796 Highland Ave., Greensburg. 724.836.3524. healthylivingatnatureswaymarket.com.
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edible ALLEGHENY • MARCH 2016
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When you treat members to the best customer service in the world, everyone wins.
Proud to once again be named ICMI Global Call Center of the Year. We don’t set out to win awards. But when you put the needs of customers ďŹ rst, accolades come naturally. UPMC Health Plan is committed to providing our members with only the best in live customer support through our team of Health Care Concierges. The result has been countless positive experiences for our callers. And another huge honor for us.
2015 WINNER Best Large Contact Center
The ICMI Global Contact Center Awards Program is the most comprehensive awards program dedicated to the customer management industry. UPMCHealthPlan.com
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