edible
Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season
June/July 2014
Number 38
Mix
it Up
Your Guide
Mocktails and cocktails for summer sipping
to Western Pennsylvania’s Farmers Markets
Magical
Find 175+ listings in our directory on page 35
Mineral
LocavorE
How to use salt for everything from seasoning to healing
Love
06
0
71896 45765
0
June 2014/July 2014 $4.95
Display Until July 31, 2014
Member of Edible Communities
G W et HIR tix bit L to .ly Yo t /w ga he hirly Fe On s e og t at a :
Get the details on a delicious DIY wedding
contents June/July 2014 Season with specialty salt! Details on page 72.
departments 4 Editor’s Letter
Join us as we bask in the beauty and bounty of summer harvests.
6 Calendar
Enjoy the great outdoors, join friends at delicious wine tastings and benefit dinners, and register for informative cooking classes.
8 First Course
Help yourself to a serving of food news. We’re toasting to award-winning chefs and restaurants, sampling the freshest hummus, and gearing up for tasty events.
14 Edible EveNts
The foodie scene in the city just keeps on getting tastier! Get the dish in our recap of recent happenings.
18 Editor’s Kitchen
Soak it up! We’ve got the details on mixing up dynamic grilling marinades, appropriate for carnivores and vegetarians alike.
20 Online Dish
Check out the musings of three food-conscious bloggers, and take your Twitter feed to the next level with fun foodies to follow.
22 Local Leaders
Meet the men behind the Pittsburgh Urban Gardening Project, a dynamic duo that’s working to grow support for healthy, local food.
24 Three Ingredient Fix
Get your fill of fresh berries. Try your hand at three innovative creations featuring blueberries, raspberries, and strawberries.
28 Perfect Pours
We’re sampling the trendiest refreshments in town — mocktails! Local mixologists share their secrets for shaking up the non-alcoholic beverages.
61 Edible Dining Guide
Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.
66 Edible Directory
Find the vendor details you’re looking for right here.
72 Last Bite
Put the finishing touches on your food with the sophisticated flavors of pink, black, red, yellow, and Maldon sea salt.
features 35 Edible Allegheny Farmers Market Directory + 2014 PASA CSA Guide
Find a farmers market near you in our annual compilation of summer farm stands! Plus, sign up for a community supported agriculture program with this helpful guide, brought to you by the Pennsylvania Association for Sustainable Agriculture.
50 Fresh Ideas
Wondering what you can make with your CSA delivery? Chef Anthony Marino of Hillmon Appliance shows us how to make a meal with a share from Penn’s Corner Farm Alliance. He’s also offering techniques and tips for using hot new kitchen appliances.
54 Eat, Drink, & Be Married
The trend of DIY weddings is bigger than ever, so we wanted to know how to throw one! From the classic Pittsburgh cookie table, to advice from a couple who created a locally inspired celebration, you will want to say “I do” to doing it yourself.
58 Lighter Than Air
Associate Editor Rachel Jones learns about the incredible benefits of acupuncture firsthand during an uplifting session at Hardin Acupuncture. e d i b l e a l l e g h e n y. c o m
1
Photograph Michael Fornataro. n edibleby Allegheny
Ads_Final Edible 5/14/14 11:29 AM Page 1
Celebrating Local Food, Farms & Cuisine, Season by Season
June/July 2014 Publisher
“An Arnold Palmer, heavy on the lemonade.”
Jack Tumpson
WE As k ed our s ta f f :
editor in chief
What is your favorite summer cocktail or mocktail?
Christine McMahon Tumpson Executive Editor
Nicole Barley Senior Editor
Andrea Bosco Associate Editor
Rachel Jones “Margaritas! Frozen. Lime. Salt. Yum.”
Editorial Assistant
Liz Petoniak art Director
Jason Solak “The Harris Grill’s Frozen Cosmo with an extra shot of Chambord.”
ASSISTANT ART DIRECTOR
Jordan Harriger Graphic Designer
Samantha Casale
P.S. Read more about mocktails on page 28! This one’s From the bar at Harvard & Highland.
STAFF PHOTOGRAPHER
Michael Fornataro contributing Photographers
Lindsay Dill, Cayla Zahoran ADVERTISING DIRECTOR “Fresh watermelon juice with muddled basil or mint.”
Sue Rye Glaneman Account ExecutiveS
Emily Cassel, Meghan Milligan, Jaime Mullen
“Round Corner Cantina’s España — a Michelada made with Dos Equis Lager, Bloody Mary mix, jalapeño, and lime — is the perfect summer cocktail, especially when you’re out back at their amazing patio!”
Business Manager
Brandon Dunphy “The Mojito at Kaya is my drink of choice for the warm summer months.”
Advertising production manager
Stephanie Flowers Director of Digital Media
Lauren Wells Editorial interns
Emily Bastaroli, Ian Mikrut Advertising Interns
“Round Corner Cantina’s Sangria is my summer sipping favorite. It’s the perfect balance of fruit and happiness.”
Nicole D’Agostino, Megan Falo, Maggie Giuffrida, Tyler Houlden, Jessica Klimczyk For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2014 Whirl Publishing, Inc.
2
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Editor’s Letter
Treat Yourself
W
hen the summer months hit, there are certain treats that I just must eat — a celebration of these deliciously hot days, if you will. My list includes Page Dairy Mart for a cherry dip cone, Harris Grill for a frozen Cosmo splashed with Chambord, and a bowl of spicy green curry, enjoyed on the magical patio at Pusadee’s Garden. I’ll also be slicing up as many plates of fresh-from-the-garden tomato and basil as I can get my hands on, and brewing pitcher after pitcher of fresh iced tea with lemon. A little bit nostalgic, a little bit indulgent, these are just a few of the foods that define June, July, and August for me. Of course, in the midst of those sunny barbecues and happy hours, I do my best to maintain a balanced diet and lifestyle, exploring holistic means of healing whenever possible. Living well is a constant topic of conversation around our office, and we’ve learned that sometimes, in order to live your best life, you have to face your fears. Associate Editor Rachel Jones did just that when trying acupuncture. She shares her experience with the uplifting, ancient medicine on page 58. We’re also featuring many of summer’s all-stars in these pages, including a trio of incredibly ripe berries, four flavorful marinades for upgrading your grill game, and 177 farms and farmstands. Find a few nearest you in our Farmers Market Directory, page 35, and visit (frequently, we hope!) to make a connection with the people who purvey Western Pennsylvania’s freshest produce and provisions. Salt is another headliner in this issue. We love it for its seasoning and preserving qualities, as well as for its holistic properties. Not just that, but Staff Photographer Michael Fornataro’s stunning shots of the colorful salts are kaleidoscopic and artistic. Check them out on pages 1 and 72. We couldn’t be more thrilled that summer is finally here. We’ll be taking advantage of every sweet and savory moment — join us! Happy Summer! Nicole Barley, Executive Editor
P.S. I’ d love to add to my list of summer dishes and places to try. Tweet us where you go and what you order @edibleallegheny!
jury is out — Instagram is in. Here are a few Food ‘Grams The recent snaps fromthe Edible Allegheny staff ! 1.
2.
1. Account Executive Emily Cassel sipped a Watermelon Shandy m ade with a Rivertowne Brewing ale. 2. E xecutive Editor Nicole Barley photographed local eggs fromour shoot with Hillmon Appliance Chef Anthony Marino.
3.
4.
3. Graphic Designer Samantha Casale whipped up homemade banana pancakes. 4. Staff Photographer Michael Fornataro spotted a DaleChihuly sculpture during a visit to Phipps Conservatory. 5. Assistant Art Director Jordan Harriger dined with Chef Jacob Mains of The Farmer’s Table.
5.
6.
6. Senior Editor Andrea Bosco snapped a shot of handcraftedcheesecake at notion Restaurant.
Check us out online at @edibleAllegheny /edibleallegheny On the cover: Salt of the Earth’s berry-lime mocktail, photographed by Michael Fornataro.
4
edible Allegheny
n
J u n e / J u ly 2 0 1 4
THE WALL STREET JOURNAL
AUTHENTIC. LOCAL. DELICIOUS. Open for lunch, dinner and Sunday brunch. 412.566.7366 146 Sixth St. Pittsburgh, PA 15222 sixpennkitchen.com
Nothing bootleg about it. Unwind at the Omni William Penn Hotel’s Speakeasy Social Lounge with a 1920’s prohibition-style cocktail. We are proud to announce NEW expanded hours: Tuesday – Thursday 5 to 11 pm and Friday – Saturday 5 pm to 1:30 am Private soirées welcome.
530 William Penn Place, Pittsburgh, Pennsylvania 15219 omnihotels.com/pittsburgh • 412-281-7100 e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
5
Calendar
JUNE 2014 Tuesdays-Saturdays from 11 a.m. to 5 p.m. Vegan Gluten-Free Food and Juices, Schwartz
Living Market, South Side, 1317eastcarson.blogspot.com
(6-15) 55th
Annual Dollar Bank Three Rivers Arts Festival, Point State Park, Downtown, 412.471.8717
(6, 13, 20, 27) Farmers
Market, Schenley Plaza,
Oakland, 412.952.7844
Through October 5
Summer Flower Show, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
June 1-August 31, Sundays
June 7 (Saturday)
eatPGH Urban Supper, 919 Liberty Ave., Downtown,
eatpgh.com
June 13 (Friday)
Imagination Untamed Zoo Gala 2014, Pittsburgh Zoo & PPG Aquarium, Highland Park, 412.365.2503 Whine!, Animal Friends, Avonworth, 412.847.7000 (13-15) Bantam
Jeep Heritage Festival, Cooper’s Lake Campground, Slippery Rock, bantamjeepfestival.com
June 14 (Saturday)
WEATHER PERMITTING Backyard BBQ Style Concert Series, Shadyside Nursery, Shadyside,
Exploring the Chakras Through Asana, Himalayan
weatherpermittingpgh.com
Institute of Pittsburgh, Mt. Lebanon, hipyoga.org
June 1 (Sunday)
National Kidney Foundation at Highmark’s Walk for a Healthy Community, Presque Isle State
Green Building Alliance + Habitat for Humanity Home Rehab, Brentwood, go-gba.org
“Bring Back the Magic” Wine Festival, Hoyt Center
5th Annual Five Alarm Mountain Madness Chili Cook-off and Brewfest, Nemacolin Woodlands Resort,
Mutt Strut 5K and Dog Walk, South Park
Fairgrounds, South Park, thinkingoutsidethecage.org
Park, Erie, 800.261.4115
Downton Abbey High Tea, McGinnis Sisters,
for the Arts, New Castle, 724.652.2882
Clean Air Plants, Phipps Conservatory and Botanical
Healthy Eating for Kids, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Bike Fresh Allegheny County, North Park Skating
(7-8) 2014
Monroeville, 412.858.7000 x7
Gardens, Oakland, 412.622.6914
Bike MS: Escape to the Lake, Harmony,
Bees Please: All About Urban Beekeeping,
Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
724.329.6387
June 15 (Sunday) Father’s Day
Father’s Day Steak Fry & Chicken BBQ,
Rink, Allison Park, bikefresh.org
Pa., to Conneaut, Ohio, 412.261.6347
Jamison Farm & Dreadnought Wines Dinner,
Jamison Farm, Latrobe, 412.391.1709
(7, 14, 21, 28) Saturday
Plaza, Oakland, 412.952.7844
June 18 (Wednesday)
June 2 (Monday)
(7, 20, 21, 28) Relay for Life, various locations, cancer.org
Washington, 724.222.3015
June 8 (Sunday)
Vegetarian Prix Fixe Dinner, Kaya, Strip District,
(2, 9, 16, 23, 30) Schramm’s
Little Sprouts, Schramm
Farms & Orchards, Jeannette, 724.744.7320
Morning Yoga, Schenley
Lavender Benefits and Uses, Phipps Conservatory and
June 3 (Tuesday)
Botanical Gardens, Oakland, 412.622.6914
412.456.6666
Westmoreland Croquet Club Tournament,
Whiskey N’at, Cabaret at Theater Square, Downtown, (3-August 20) Lunchtime Oakland, 412.952.7844
Yoga, Schenley Plaza,
University of Pittsburgh — Greensburg, Greensburg, oldjoeclub.com/croquetclub
Pittsburgh March/Run for Babies, Heinz Field,
North Shore, 412.505.2200
June 4 (Wednesday)
Monthly Wine Tasting, The Supper Club at The
Greensburg Train Station, Greensburg, 724.691.0536
June 5 (Thursday)
“Bringing It Home” Documentary Film Screening — 5th Annual Hemp History Week, Carnegie Library, Homewood, eastendfood.coop
A big Benefit Celebrating the First Decade of Eleven, Eleven Contemporary Kitchen, Strip District,
412.201.5656
Healthiest Employers Wellness Expo, Westin Convention Center Hotel, Downtown, 412.208.3814
Burst Into Summer! The Institute for Entrepreneurial Excellence’s Summer Social, Marty’s Market, Strip District, 412.624.5448
June 6 (Friday)
First Fridays at the Frick: Meeting of Important People, Frick Art & Historical Center’s Great Lawn, Point Breeze, 412.371.0600
Casual Wine Class, Dreadnought Wines, Strip District, 412.391.1709
Party in the Tropics, Phipps Conservatory and Botanical
The SpringHouse, Washington, 724.228.3339
Artist Invasion En Plein Air, Destiny Hill Farm,
412.261.6565
June 19 (Thursday)
Third Thursdays at WYEP: Essential Machine, WYEP Studios, South Side, wyep.org
June 20 (Friday)
2014 Urban Garden Party, The Mattress Factory
Museum, North Side, 412.231.3169
Crohn’s & Colitis Foundation’s Annual Fundraising Walk, Carnegie Mellon University — Fine
Casual Wine Class, Dreadnought Wines, Strip District,
Arts Lawn, Oakland, cctakesteps.org/pittsburgh
412.391.1709
Churchview Farm & Coca Cafe Champagne Brunch, Churchview Farm, Baldwin,
Museum of Art, Oakland, 412.391.2060
churchviewfarmpgh.squarespace.com
(8, 15, 22, 29) Sunday
Morning Tai Chi, Schenley
Plaza, Oakland, 412.952.7844
June 9 (Monday)
Spirited Sessions: Agave Spirits, Dreadnought Wines, Strip District, 412.391.1709
June 11 (Wednesday)
Lecture by Karen Phillips of Hope Haven Farm Sanctuary, East End Food Co-op, Point Breeze,
Office of Public Art Walking Tour, Carnegie Donation-Based Yoga Class to Benefit Sonje Ayiti, South Hills Power Yoga, Dormont, southhillspoweryoga.com
(20-22) Pittsburgh
JazzLive International Festival,
Pittsburgh Cultural Trust, Downtown, TrustArts.org/ jazzlivefest
June 21 (Saturday) Summer Solstice
2014 Wine Time at the Colony, Penn’s Colony,
eastendfood.coop
Saxonburg, 724.352.9922
June 12 (Thursday)
Vermicomposting, Phipps Conservatory and Botanical
412.444.4464 x223
Hometown-Homegrown Food Expo, Senator John Heinz History Center, Strip District, goodtastepittsburgh.com
Edible Allegheny @ Market Square Farmers Market, Market Square, Downtown, 412.431.7888
The Farmer’s Table Dinner, Jarosinski Farm, Buffalo
From Garden to Table: A Gala Tribute to Thomas Keller, The Duquesne Club, Downtown,
Gardens, Oakland, 412.622.6914
Township, farmerstable.org
Gardens, Oakland, 412.622.6914
6
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Photographs by Cayla Zahoran.
Calendar
JULY 2014 June 22 (Sunday)
Pursuer of Peace Tribute Honoring Fred Rogers, Rodef Shalom Congregation, Oakland,
July 2 (Wednesday) (2-4) 2014 EQT Pittsburgh
Third Thursdays at WYEP: Nox Boys, WYEP Three Rivers Regatta,
Point State Park, Downtown, threeriversregatta.net
412.621.6566 x122
2014 Town & Country Garden Tour, Squirrel
July 4 (Friday)
Hill and Sewickley, 412.444.4464
Independence Day
June 24 (Tuesday)
July 5 (Sunday)
Wisconsin Artisan Cheese Class, McGinnis
Healthy Eating for Kids, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
June 25 (Wednesday)
Lavender Benefits and Uses, Phipps Conservatory and
Botanical Gardens, Oakland, 412.622.6914
412.224.2827
July 6 (Sunday)
Sisters, Monroeville, 412.858.7000 x7
Jessica Keyser & Abbie Rhoads: Savory Cocktails Class, Wigle Whiskey, Strip District, Backyard Composting Workshop with Nancy Martin of Pennsylvania Resources Council, East End Food Co-op, Point Breeze, eastendfood.coop
June 26 (Thursday)
Benefit Dinner Series: Goodwill of Southwestern PA, Casbah, Shadyside, 412.661.5656
June 27 (Friday)
Acupuncture Happy Hour with Debbie Hardin, Embody Natural Health, Lawrenceville,
Ant That Beautiful?, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
July 7 (Monday)
Studios, South Side, wyep.org
July 18 (Friday)
Casual Wine Class, Dreadnought Wines, Strip District, 412.391.1709
Acupuncture Happy Hour with Debbie Hardin,
Embody Natural Health, Lawrenceville, 412.477.0767
July 19 (Saturday)
Pirates Family Fun Run/Walk for Epilepsy, PNC Park, North Shore, 412.322.5880
Whiskey Tasting Walk, Wigle Whiskey, Strip District,
ventureoutdoors.org
Incredible Edible Garden Tyke Hike, Mellon Park, Shadyside, ventureoutdoors.org
Spirited Sessions: Whisk(e)y, Dreadnought Wines,
The Farmer’s Table Dinner, Lewis Family Farms,
July 10 (Thursday)
July 20 (Sunday)
Craftsmen’s Guild, North Side, 412.322.0800
Conservatory and Botanical Gardens, Oakland, 412.622.6914
Strip District, 412.391.1709
Jazz is Balance: Live Jazz & Yoga, Manchester
July 11 (Friday)
Rochester, farmerstable.org
Bees Please: All About Urban Beekeeping, Phipps
Churchview Farm & Stagioni Dinner, Churchview Farm, Baldwin, churchviewfarmpgh.squarespace.com
412.477.0767
Party in the Tropics, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
July 23 (Wednesday)
June 28 (Saturday)
Happy Hour Paddle with Kayak Pittsburgh, North
Hartwood Acres, Hampton, 412.767.9200
The Children’s Hospital of Pittsburgh Foundation Transplantation Surgery Auxiliary’s Diamonds & Denim on Market Square, Market Square, Downtown, 412.692.5007 Global Tea Rituals, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 WYEP’s 17th Annual Summer Music Festival, Schenley Plaza, Oakland, 412.952.7844
Core Essence, The Yoga Hive, Garfield, 412.362.4483 Spine Therapy, The Yoga Hive, Garfield, 412.362.4483
Steel City Pet Expo, David L. Lawrence Convention Center, Downtown, steelcitypetexpo.com
2014 Canton Wine & Cheese Festival, 141 East
Canton Cross Road, Canton, cantonwineandcheese.com
Let Your Heart Soar! Workshop with MacKenzie Miller, Yoga Flow, Shadyside,
Shore, ventureoutdoors.org
July 12 (Saturday)
Ohio River Trail Council Gear & Cheer Music Festival, Bradys Run Park, Beaver, ohiorivertrail.org The Farmer’s Table Dinner, Sanaview Farms, Champion, farmerstable.org
Night in the Tropics, National Aviary, North Side,
July 25 (Friday)
Pittsburgh Pup Crawl, PNC Park, North Shore, WYEP Final Friday, Schenley Park, Oakland, wyep.org
Tea Exploration, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Hampton, 412.767.9200
Gimme S’more Walk, Riverview Park, North Side,
July 26 (Saturday)
ventureoutdoors.org
Ohio River Trail Council Gear & Cheer Music Festival, Bradys Run Park, Beaver Falls, 724.728.2625 Perennial Gardening with Master Gardener Sally Foster, Hartwood Acres, Hampton, 412.767.9200
(28-30) Greek Food Festival, Dormition of the Theotokos Greek Orthodox Church, Oakmont, 412.828.4144
July 13 (Sunday)
June 29 (Sunday)
July 16 (Wednesday)
4th Annual Spirit Fair, Sterling Yoga, Dormont,
Benefit Dinner Series: New Hazlett Center for the Performing Arts, Casbah, Shadyside, 412.661.5656
412.323.7235
(12, 26) Relay
412.362.4483
July 24 (Thursday)
thinkingoutsidethecage.org
yogaflowpittsburgh.com
Internal Medicine, The Yoga Hive, Garfield,
Edible Flowers Luncheon & Garden Tour,
for Life, various locations, cancer.org
Churchview Farm & Soba Dinner, Churchview Farm, Baldwin, churchviewfarmpgh.squarespace.com
Vegetarian Prix Fixe Dinner, Kaya, Strip District, 412.261.6565
(25-27) Pittsburgh
Blues Festival, Hartwood Acres,
Earth Day Walking Tour, East Liberty,
ventureoutdoors.org
3rd Annual One WHIRL Yoga Fest + Healthy Lifestyle Expo, Point State Park, Downtown, 412.431.7888 Indian Spices and Herbs, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914
Corn Cook-Out & Car Cruise, Schramm Farms & Orchards, Jeannette, 724.744.7320
The Farmer’s Table Dinner, Jarosinski Farm, Buffalo Township, farmerstable.org
July 27 (Sunday)
Ice Cream Geocaching, Schenley Park, Oakland,
ventureoutdoors.org
412.260.0533
July 17 (Thursday)
Authentically You Workshop with MacKenzie Miller, Yoga Flow, Shadyside, yogaflowpittsburgh.com
Brewing Hall of Fame Club, North Shore, givetochildrens.org/littlehearts
A Toast to Little Hearts, PNC Park Rivertowne
Churchview Farm & Root 174 Vegetarian Dinner, Churchview Farm, Baldwin, churchviewfarmpgh.squarespace.com
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
7
First Course EDITED By Liz Petoniak
Pal ate Refresh
Mike Smalis, owner of Greek Gourmet Marketplace, says his hummus recipe is so top-secret that he won’t even share it with his wife. The inventive flavors, such as Cilantro Jalapeño, Buffalo, and Horseradish, have recently become an obsession amongst many of our staffers. Smalis’ favorite? “Honey Habañero, or Classic,” he says. “It alternates.” Our dippers of choice are fresh vegetables — cucumber slices, black radishes, or carrots. Pop into the Squirrel Hill location to see Smalis or head to one of many convenient locations that carry his hummus, including Giant Eagle Market District, Giant Eagle Cranberry, Whole Foods Market in East Liberty and Wexford, Nature’s Way Market in Greensburg, and Coffee Tree Roasters. Greek Gourmet Marketplace, 2130 Murray Ave, Squirrel Hill. 412.422.2998.
+ D o m o r e t ha n d i p! To dress greens, Smalis mixes hummus with olive oil. Blend a spicier flavor, like Cilantro Jalapeño, with oil and herbs to make a mouth-watering marinade for fish or chicken skewers!
8
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Photograph by Michael Fornataro. Styling by Samantha Casale.
Go Gluten-Free “Italian” and “gluten-free” are two phrases that we don’t typically associate with each other. But, at Lidia’s Italy Pittsburgh, we found out that they, in fact, harmonize. While Executive Chef Jeremy Voytish always offers corn ravioli, and corn and quinoa fettuccine, all made in-house, the restaurant recently offered diners a chance to try five different gluten-free dishes at a special showcase dinner, dubbed “Lidia’s Gluten-Free Experience.” Guests savored asparagus and prosciutto; risotto; pecorino and pear corn ravioli; roasted veal loin gratin; and tiramisu, with the option of Italian wine pairings, leaving everyone feeling indulgent, rather than deprived. “We don’t want our guests with gluten-free needs to feel singled out or ‘special.’ We want them to be able to share the same great experience,” says General Manager Adam Greiner. In fact, Lidia’s can modify most dishes on the menu with delicious alternatives for those with a gluten allergy or intolerance. Visit edibleallegheny.com for Chef Voytish’s gluten-free recipe for tiramisu! Lidia’s Italy Pittsburgh, 1400 Smallman St., Strip District, 412.552.0150. lidias-pittsburgh.com.
From Our Family To Yours!
Grow your garden with herbs and vegetable plants from ours!
Bump Up the BBQ Want an easy way to step up your barbecue game? Opt for artisanal buns! Mediterra Bakehouse’s fluffy challah bread buns perfectly complement juicy burgers and franks, elevating backyard cookouts to gourmet status. Mediterra Bakehouse, 801 Parkway View Drive, Robinson. 412.490.9130. mediterrabakehouse.com.
+ C h e c k o u t a l a r g e r s e l e ct i on of pa str i e s from Mediterra, coming soon, as the bakery completes its expansion! Get a sneak peek on page 57 in our DIY wedding feature!
Holistic Healing An ancient remedy, the use of sea salt for healing is ever-popular. It can boost immunity, alkalize the body, clear skin conditions, and prevent heart attacks and strokes, helping to regulate an irregular heartbeat. And, for relief of upper respiratory problems, Peace, Love & Zen owner Susan Coe recommends a visit to her salt cave in East Liberty. “The salt contains 84 trace minerals that our bodies need,” she says. “It emits negative ions and most of us are surrounded by positive ions — technology. Breathing the salt into your lungs can relieve migraines, headaches, and sooth skin conditions, such as eczema and psoriasis.” The sacred substance boasts an array of genuine cosmetic properties. A sea salt bath or foot soak re-mineralizes the body, according to Nikki Remic, founder of the Pittsburgh Center for Complementary Health and Healing. “It helps to nourish, balance, and restore your skin,” she says. “It can slow the aging process, and aid with acne. It’s relaxing to the muscles, calming to the nervous system, gently detoxifies the body, reduces fluid swelling, and helps with joint stiffness.” Turn to page 72 for a breakdown of sea salt varieties for cooking and curing. Peace, Love & Zen, 6023 Broad St., East Liberty. 412.661.0777. peaceloveandzen.com. Pittsburgh Center for Complementary Health and Healing, 1124 S. Braddock Ave., Regent Square. 412.242.4220. pghhealthandhealing.com. — Andrea Bosco Photographs from Lidia’s Pittsburgh, Mediterra Bakehouse, by Michael Fornataro.
Conveniently located ten minutes from the Bridgeville Exit off I-79. 315 Coleman Road McDonald, PA 15057
724-926-2541
www.bednersgreenhouse.com e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
9
NO PL ACE LIKE HOME Have a ball — and a meatball! — at this year’s Hometown-Homegrown food expo on June 21. The 2014 theme and featured food is Meatballs, and in its third year, the event is sure to be tastier than ever! Foodie fun will fill all five floors of the Senator John Heinz History Center, from tastings and samples, to special presentations from local vendors, including Wigle Whiskey. We recommend snagging a front-row seat in the History Center’s Kitchen Classroom as local food leaders, including Kevin Sousa of Superior Motors and big Burrito’s Bill Fuller, host delicious cooking demos. The event is included with the price of regular museum admission, but History Center members get in free! For tickets and more information, visit heinzhistorycenter.org. — Nicole Barley
ROUND OF APPL AUSE In the inaugural year of the East End Food Co-op’s Register Round Up Program, shoppers contributed more than $12,000 to support local charities! The Co-op collected these funds by simply asking customers if they would like to round up the total of their purchase to the nearest dollar. The difference is donated to a different local organization each month, such as Clean Water Action, Women’s Center and Shelter of Greater Pittsburgh, and Just Harvest. East End Food Cooperative, 7516 Meade St., Point Breeze. 412.242.3598. eastendfood.coop.
L AUDED L ANDSCAPE Congratulations go to Phipps Conservatory and Botanical Gardens, which recently received national recognition for its sustainability efforts at the Mid-Atlantic Association of Museums’ 10th Annual Building Museums Symposium. Executive Director Richard V. Piacentini was honored with the Buildy Award for his accomplishments in leading Phipps through the challenging process of creating a new museum space. That space is the innovative Center for Sustainable Landscapes (CSL), a net-zero energy and net-zero water facility designed to meet the progressive Living Building Challenge. “Phipps is deeply committed to making our buildings and operations as sustainable as possible, setting a new standard for museums worldwide,” says Piacentini. “With the CSL, we hope to push the envelope further than ever before, inspiring transformative experiences in the space as we celebrate our innate bonds to nature, and illuminate the many benefits of sustainable building and landscaping. I am truly honored to have received the Buildy Award in recognition of this work.” Phipps Conservatory and Botanical Gardens, 1 Schenley Drive, Oakland. 412.622.6914. phipps.conservatory.org. — Emily Bastaroli
+ P h ipp s i s re ce i v i ng acc o lad e s all a r oun d ! Food & Wine magazine recently listed Phipps Cafe as one of the best museum restaurants in the U.S.
10
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Photographs from Senator John Heinz History Center, Paul g. Wiegman.
BEST BREW The World Beer Cup, a biennial international brew competition, has recognized local establishment Rivertowne Brewing’s Maxwell Scottish Ale as the No. 2 best Scottish Ale in the world for 2014. We’ll raise a cold one to that — cheers! Rivertowne Brewing, 5578 Old William Penn Hwy., Export. 724.519.2145. myrivertowne.com.
Ju
st
f
tee or
ns
!
FOODIE ADVENTURE
New this summer, teens ages 12 to 17 will have the chance to embark on a culinary adventure and cultivate an appreciation for food at Camp Delicious. The day camp, which runs July 7-11, focuses on teaching teens about where their food comes from and how to prepare it in a tasty and healthy fashion. Campers will take food field trips the edible garden at Phipps Conservatory, and the Art Institute of Pittsburgh, where, as the culmination of the program, they will show off their new skills by cooking a meal for their families. The camp’s inception was a collaboration of efforts — nonprofit organization Luminari will present the program; Leslie Bonci, director of sports nutrition at the UPMC Center for Sports Medicine, will serve as the chief instructor; and Lisa Silberg, personal chef and founder of Intellectual Nutrition, will assist. Silberg says, “We’re trying to create a spiral effect. Younger people are starting to see that taking care of your health and fitness is the cool thing to do.” Cool, indeed! To register, visit campdelicious.org. Luminari, 412.877.1888. luminari.org. Photograph from Rivertowne Brewing.
Local & Delicious
Summer’s BEST Grilling Turkey: Burgers, Sausages & Steaks Beef & Chicken too All FREE of antibiotics & hormones. ~ Over 100 items to choose from ~ Find your new FAVORITE!
Pounds Turkey Farm & Market 4200 Melwood Rd, Leechburg PA 724-845-7661 Tues-Thurs 10-5, Fri 10-6, Sat 9-4 Poundsturkeyfarm.com e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
11
RIDE ON
+ DID Y OU KNO W ?
Like bikes? You’ll love this news. Pittsburgh has been chosen as one of six new U.S. cities to join the PeopleForBikes Green Lane Project, along with Atlanta, Boston, Denver, Indianapolis, and Seattle. The financially supported twoyear project will involve the installation of protected bike lanes with extended curbs, planters, and posts. The makeover will create on-street lanes for cyclists, separating them from traffic. And, Mayor Bill Peduto said he hopes to have Downtown’s first truly dedicated lane for bicyclists in place by the time the Pro Bike/Pro Walk/Pro Place conference comes to town on September 8. Says PeopleForBikes Vice President of Local Innovation Martha Roskowski, “Pittsburgh has ambitious goals and a strong vision supported by the elected officials and the community. They are poised to get projects on the ground quickly and will serve as an excellent example for other interested cities.” The fall conference will welcome more than 1,000 participants from planners, architects, public health professionals, realtors, educators, advocates, and cyclists. Over the course of three days, the bike symposium will host several mobile workshops, lectures, and networking opportunities. “It’s an exciting time to show off our city,” says BikePGH Executive Director Scott Bricker. “We have come an incredible distance. As far as infrastructure, fun events, and a powerful base of people involved, and now we have leadership that believes.” BikePGH, bikepgh.org. PeopleForBikes, peopleforbikes.org. — Ian Mikrut
Pittsburgh ranks in the top 50 cities in the U.S. for biking, according to Forbes.
AMA ZING AWARD CHEERS TO THAT! Think CSA stands for Community Supported Agriculture? At Wigle Whiskey, those three letters mean Community Supported Alcohol! The locally owned and operated distillery, now able to ship its products directly to customers in Pennsylvania and Washington, D.C., has launched a fourpart share program in celebration. For the serious mixologist, there’s the Fundamentals Share ($210), which features five 750 mL bottles of Wigle’s core products: Organic White Rye Whiskey, Organic Age Rye Whiskey, Organic Aged Wheat, Organic Ginever, and Spiced Landlocked. The Experimental Share ($130) includes three 375 mL bottles of Wigle’s limited edition and experimental batches; upcoming special releases include Triple Double (made of barley), Mocha Porter (a chocolatey whiskey that’s based on a beer recipe), and Hopped Whiskey. The Best of Both Worlds ($380) is a delicious combination of the Fundamentals and Experimental shares, and the Cocktail Share ($250 for three months, $480 for six months) sends a kit of everything you need to make seasonal cocktails, including a small made-from-scratch batch of a Wigle Spirit, mixers, Organic Wigle Bitters, and recipe. To purchase a CSA share, visit wiglewhiskey.com/store. Wigle Whiskey, 2401 Smallman St., Strip District. 412.224.2827. — E.B.
12
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Congratulations are due to Chef Justin Severino of Cure Restaurant in Lawrenceville, who was recently awarded with the title of People’s Best New Chef — Mid Atlantic Region by Food & Wine magazine! Want to know why he’s amazing? Food & Wine says, “Because he closed a successful butcher shop in California to open a meat-centric restaurant in Pittsburgh where he butchers and cures everything himself and educates eaters about the provenance of their food.” Cure Restaurant, 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com. — N.B.
Photographs from Ben Petchel, Ryan Davis, Adam Milliron.
From Table To Thomas
Chef Thomas Keller will visit Pittsburgh on June 12 for a dinner From Garden to Table, held in his honor, at the Duquesne Club, hosted by and in support of the Pittsburgh Botanic Garden. The internationally renowned restaurateur — with a collection of restaurants like The French Laundry, Ad Hoc, Bouchon, and Per Se — will be presented with a multi-course meal by four Pittsburgh chefs (pictured above), Derek Stevens of Eleven, Tim Fetter of the Eat’n Park Hospitality Group, Keith Coughenour, executive chef of the Duquesne Club, and Justin Severino of Cure — certainly four of whom have contributed to Bon Appétit magazine naming the city as one of the next big food towns for 2014! At press time, the quad of culinary masters played with dishes during a tasting, which featured “foie blonde,” opposite a caramelized strawberry sorbet; foie gras with rhubarb chutney and brioche toast points; Duck Tasso with a buttermilk biscuit and rosemary-citrus preserves; and Elysian Fields Lamb with honey mushroom and pistachio risotto, olive caramel, rosemary, burnt ramp mustard, and sweet garlic. The Duquesne Club Head Pastry Chef Will Racin and April Simpson of Vanilla Pastry Studio will pair up to prepare chocolates, filled with pineapple butter, blueberry, and exotic fillings, and cappuccino semifreddo in coffee cups paired with cinnamon pastries — need I say more? Says Keller, “I’m very flattered and honored to be having so many wonderful chefs from the Pittsburgh community cook for me, and for all of the guests that are coming that night. In America today, we have great respect for not only our fishermen, farmers, foragers, but our chefs. It’s nice to see throughout our country. You have to really kind of pinch yourself with a great sense of pride. We have finally recognized and embraced chefs in smaller communities.” Keller has been an 18-year business partner of Keith Martin of Elysian Fields Farm in Waynesburg, which is celebrating its 25th anniversary this year! For more on the divine dinner, visit pittsburghbotanicgarden.org. — A.B.
What’s good for the planet is delicious for you. Enjoy a menu full of unique options—including locally grown, organic, vegan and gluten-free fare. All delectable. All environmentally sound. All at Café Phipps.
Café Phipps: named a Food & Wine magazine 2014 Best Museum Restaurant in the U.S.
produce part y Jacksons Restaurant Rotisserie Bar in Southpointe has partnered with Conover Organic Farm to host a weekly fresh produce market in the restaurant’s parking lot, opening June 6. On Fridays from 3:30-6:30 p.m., shop for produce and enjoy live entertainment and happy hour specials at the bar. Additionally, the restaurant will also serve as a CSA drop point for Conover Farms and will feature its products on the summer and fall menu. Jacksons Restaurant Rotisserie Bar, 1000 Corporate Drive, Canonsburg. 724.743.5005. experiencejacksons.com. Conover Organic Farm, 397 Lee Road, Burgettstown. conoverfarm.com.
phipps.conservatory.org
Photographs by Michael Fornataro, from Conover Organic Farm.
e d i b l e a l l e g h e n y. c o m
14PHC518_EdibleAllegheny_3.6627x10_FINAL.indd 1
n
edible Allegheny
13
4/24/14 5:59 PM
Edible Events By Andrea Bosco
From eco experiences to the beloved family meal, guests united with passion for good — and smart — eats Sunday Dinner at Nonna’s Girasole in Shadyside recreated the “good ‘ol days” when owner Patti Girasole’s family, and extended family and friends, convened for the most enjoyable meal of the week: Sunday dinner. Says Girasole, “I remember my mom’s large extended family gathering at my grandmother’s tiny house on Sundays after church. Nonna was in the kitchen, the source of the wonderful smells, stirring the ‘gravy’ and making sure there was enough for everyone. Jennifer and I wanted to recreate, in a small way, the fond memories I have of those days.” Girasole and Chef Jennifer Girasole invited friends, family, and restaurant patrons to dinner, which commenced at 1 p.m. Guests noshed on meats, cheeses, olives, roasted red peppers, and crusty bread — perfect for dipping into the sauce, which was poured over the rigatoni and served alongside platters of meatballs, sausage, ribs, and braciole. Side dishes of pasta, Eggplant Parmigiano, and rapini with pine nuts accompanied the meal, which also featured a fresh salad, gelato, pizzelle, fruit, and nuts. To top it off, homemade wine was served. With an array of delicacies, laughter, and memories, guests savored nostalgia and the comforts of home. Girasole, 733copeland.com.
Just like grandma used to make! Guests were treated to fruit, nuts, and cookies.
Pittsburgh Pirate Jason Grilli Serves Up Grilled Cheese Pittsburgh Pirates pitcher Jason Grilli and his wife, Danielle, made hundreds of grilled cheese sandwiches at the Greater Pittsburgh Community Food Bank in honor of National Grilled Cheese Month! The event’s mission was to bring awareness to the fact that one in seven Americans in the Pittsburgh area may not know where their next meal is coming from. As part of the event, Land O’Lakes, Inc. — a longtime partner of Feeding America — made a massive cheese donation of 40,000 pounds, helping to provide more than 33,000 meals to families in need. That’s definitely a reason to smile and say, “Cheese!” Greater Pittsburgh Community Food Bank, pittsburghfoodbank.org.
14
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Dishcrawl guests enjoyed a stop at Enrico Biscotti Company in the Strip District.
Dishcrawl: Strip “Taste” Pittsburgh food lovers undressed their taste buds for a night of tasting in the Strip District. As part of Dishcrawl’s monthly food crawl, locals dined at three popular restaurants, which were unveiled just prior: Enrico Biscotti Company, Osteria 2350, and Luke Wholey’s Wild Alaskan Grille. An intimate taste of Italy was served at Enrico’s, which included brick-oven fig and jam pizza with fresh mozzarella; house-made greens and beans with garlic; decadent chocolate almond biscotti, topped with almond whipped cream; and coffee. Next, house-made meatballs and gnocchi were served at Osteria 2350, as well as porchetta, which was brined for 24 hours, rolled, then roasted, and served with a blood orange apple mostarda. Lastly, guests crawled to Luke Wholey’s Wild Alaskan Grille for an out-to-sea experience. On the menu were Mini Shrimp Volcano, served with lobster bisque, crème fraîche, scallions, and mashed potatoes; Catfish Bites, served with a Thai chili sauce, adding a kick to the breaded treats; and a crowd favorite, Mahi Mahi Tacos, served with chipotle and yogurt lime cilantro slaw and roasted corn tomato and avocado salsa on Renya Foods’ flour tortillas. Delish! Dishcrawl Pittsburgh, dishcrawl.com. — Emily Bastaroli
Pittsburgh Pirate Jason Grilli and his wife, Danielle, served up sandwiches.
Photographs from Colleen Coll, Patti Girasole, Dave Arrigo/Pittsburgh Pirates.
12 food artisans, 6 family farms, 4 dairies, 4 produce vendors, 1 farm cooperative and 1 forager seeding 14 restaurants and a catering company.
The yearly festival gathers the community for food and fellowship.
Korean Food Bazaar The 19th Annual Korean Food Bazaar featured freshly prepared fried dumplings, BBQ beef, Topokki, crab pancakes, sweet rice cakes, kimchi, and spicy soup, just to name a few. Prepared at the Korean Central Church of Pittsburgh in Shadyside, the gourmand gathering first started in 1996. The festival not only showcases delicacies, but culture, specifically, Korean karate, Tang Soo Do. A number of local Korean restaurants are involved each year, as well as non-Korean restaurants, including Station Street Food and Chef Kevin Sousa. Thanks to funds raised at the bazaar, a number of projects have been completed, such as church building repair in China, construction of a medical center in Argentina, and land purchase for a prayer and meditation house in Mongolia. For more information, visit centralchurchpitt.com.
w w w. b i g b u r r i t o . c o m
Traditional Bread Is Timeless. nick ambeliotis - owner
Kimbap, made with steamed white rice, seaweed, and vegetables.
Mediterra Bakehouse 801 Parkway View Drive, Building 8 Pittsburgh, PA 15205 412.490.9130 www.mediterrabakehouse.com
Kate Gendron, Greg Gendron Photographs from Anthony Kim.
GIANT EAGLE MARKET DISTRICTS • TRADER JOE’S • WHOLE FOODS EAST END FOOD CO-OP • MARTY’S MARKET • PEET’S COFFEE & TEA OAKLAND BAKERY & MARKET • SOERGEL ORCHARDS
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
15
8th ANNUAL FARM TO TABLE CONFERENCE The Farm to Table Pittsburgh Conference joined foodies and farmers to celebrate spring’s bounty at the David L. Lawrence Convention Center. Since 2006, Farm to Table has been promoting healthy diets and lifestyles, encouraging Western Pennsylvanians to eat “real” food, while also supporting local farms and food producers. This year’s theme, appropriately, was “Food Sources,” and Pittsburgh native Judy Wicks, author of “Good Morning, Beautiful Business: The Unexpected Journey of an Activist Entrepreneur and Local Economy Pioneer,” served as the keynote speaker. The weekend featured a vendor fair, a local food tasting, and a networking breakfast. The conference offered two-day’s worth of speakers and workshops, along with shopping opportunities among the 65 exhibitors. Friday night’s food tasting was attended by 500 people and featured 50 vendors. Menu items included Fabled Table’s Potato Corn Leek Soup; Allegheny Distilling’s Maggie’s Farm Rum; Vegan Veggie Pastries from Lean Chef en Route/Zest Wishes; and Giant Eagle Market District’s Chicken and Mushroom Rye Panzanella. Saturday’s networking breakfast offered a menu of granola and yogurt parfaits, vegetable frittata, oven-roasted potatoes, and French toast casserole. “The Farm to Table Conference is the annual go-to event for Pittsburghers to meet over 30 farms,” says Farm to Table organizer Erin Hart. “People want to interact with the professionals who can guide them through the real food system.” Farm to Table Pittsburgh, farmtotablepa.com. — Ian Mikrut Kristen McGivigan Kane
Bella Dolci Cookies are homemade & Made-to-Order, using old-world recipes combined with a modern day marriage of flavors.
We use the best of the best quality ingredients and customize every order. Free delivery to PA, OH & WV!
Hours: Open every day, evenings & weekends! Cell: (412) 576-2618 • Home: (724) 565-5005
www.BellaDolciCookies.com Ann.Vickers@BellaDolciCookies.com Erin Hart, Colleen Ward, Liz Kanche
16
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Kim Empfield, Tom Patterson Photographs by Lindsay Dill.
Healthy Farms, Healthy Families Dinner Legume Bistro’s Trevett Hooper, along with Kevin Costa of Crested Duck Charcuterie and Steven Beachy of Marty’s Market, came together to serve a dinner at Legume using antibiotic- and hormone-free meat. The gathering’s mission? “To bring the conversation about the misuse of antibiotics on factory farms into dining culture.” The dinner, benefiting Food and Water Watch, started with a “social hour” featuring duck-breast prosciutto and Arsenal Cider. Tasty menu items included grilled, early-season escarole with mustard vinaigrette, croutons, and pickled turnips; crispy Clarion River Organics pork belly, Chile caramel, herb salad, and jasmine rice; Jamison Farm lamb shoulder braised with the last of last summer’s Who Cooks for You tomatoes, and fresh gemelli; and buttermilk sorbet with brandied Chambersburg peaches. Each of the four courses were paired with wine, including Fred Loimer Grüner Veltliner, Cantina di Sorbara Lambrusco, and I Fabbri Chianti. “I think this is the first dinner of its kind in the country, and I’m very proud to be cooking in a city that supports this kind of thing,” says Hooper. Certainly a delicious campaign! Legume, legumebistro.com. Crusted Duck Charcuterie, crestedduck.com. Marty’s Market, martysmarket.com.
JULY 26, 2014 • ALL DAY POINT STATE PARK • PITTSBURGH, PA
CLASSES, WORKSHOPS, VENDORS, SPEAKERS + MORE!
$35
RESERVE YOUR SPACE: WHIRLMAGAZINE.COM/YOGAFEST
#WHIRLYOGAFEST
/WHIRLMAGAZINE
Steven Beachy plates a dish featuring pork belly from Clarion River Organics. Photograph from Ashley Rose.
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
17
EDITOR’S KITCHEN
Prepped for Success
By Nicole Barley | photograph by michael fornataro | Styling by Samantha Casale
F
iring up the grill is one of summer’s first rites of passage. But to truly earn the title of grill master, marinating your meat is key. (Same goes for tofu, tempeh, and fish!) A quick dip or overnight soak into these acidic mixtures tenderizes proteins and infuses them with flavor. In other words, a little prep work goes a long way. Take note of a few expert grilling tips from our featured chefs, too, and you’re on your way to a winning meal. 18
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Let’s Get Fired Up
Try these simple tips for taking your grill game to the next level • “Allow your meat to come to room temperature for about a half-hour before grilling. This will allow the interior temperature of the meat to become similar to the exterior temperature, resulting in a more evenly cooked product.” — Chef Anthony Falcon, Gaucho PaRrilla Argentina
• “Cut a lemon in half, and with a set of kitchen tongs, rub the cut-side of the lemon over the grill grates. This will clean and season the grill.” — Chef Jason Capps, Bella Sera Catering, Venue, & Bistro
• “Make sure your grill is seasoned by brushing it with oil, and make sure that the temperature of the grill is even throughout. My desired temperature for grilling is 500°F.” — Chef Ricky Kirsop, McCormick & Schmick’s Steak & Seafood
Curry Mango Chutney Marinade
By Ricky Kirsop, Executive Chef, McCormick & Schmick’s Steak & Seafood, Downtown Ingredients: 1 teaspoon curry powder 1 12-16 ounce jar of Major Grey Mango Chutney (Editor’s note: This can be purchased from specialty foods stores, including Market District or Whole Foods Market.) 2 tablespoons cilantro, chopped 2 tablespoons diced red onion 1 tablespoon diced red pepper 2 tablespoons fresh lime juice 1 tablespoon fresh lemon juice 6 tablespoons extra virgin olive oil 1 teaspoon salt Directions: Combine all ingredients. Place desired protein in marinade for 4 hours prior to grilling. Cover. McCormick & Schmick’s Steak & Seafood, 301 Fifth Ave., Downtown. 412.201.6992. 2667 Sidney St., SouthSide Works. 412.432.3260. mccormickandschmicks.com.
Salmoriglio Sauce
By Jason Capps, Owner and Chef, Bella Sera Catering, Venue, & Bistro
Chimmi-Churri
By Anthony Falcon, Owner and Chef, Gaucho Parrilla Argentina Ingredients: 1 cup Salmuera Chef’s note: Salmuera is an Argentinian brine. Chef Falcon suggests preparing it with a ratio of 2 cups water to 1 ½ tablespoons of kosher salt. For this particular recipe, he says, “Combine hot water with salt until the flavor resembles sea water.” 8 teaspoons garlic, chopped ½ teaspoon red pepper flakes ¼ teaspoon black pepper 1 /3 cup extra virgin olive oil 3 tablespoons corn oil 1 /3 cup red wine vinegar 2 /3 cup fresh parsley, chopped 3 tablespoons fresh oregano, chopped Directions: Combine all ingredients, and let sit until ready to use. The mixture can be used as a marinade, or as a dipping or finishing sauce. Gaucho Parrilla Argentina, 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.
Photographs by Cayla Zahoran, from Bella Sera.
Ingredients: 1 cup firmly packed fresh flat-leaf parsley 3-4 cloves of garlic 2 tablespoons fresh oregano or rosemary ½ cup olive oil 2 tablespoons lemon juice 1 tablespoon white wine (optional) 1 teaspoon sea salt or kosher salt ½ teaspoon freshly ground pepper ½ teaspoon red pepper flakes Directions: 1. Pre-heat grill to medium-low heat and line a baking sheet. Finely chop parsley, oregano or rosemary, and garlic (or combine in a food processor for several pulses), and combine in a small bowl. 2. Stir in the olive oil, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings to taste. Set aside ½ cup of sauce for dipping. Chef’s note: “This is a Southern Italian-style sauce for grilled meats; the word ‘salmoriglio’ derives from the Sicilian word ‘salmurigghiu,’ which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You can use the sauce to flavor any sort of grilled meat or fish, from chops — lamb, pork, or steak — to substantial fish, including salmon or swordfish. In short, it’s versatile.” Bella Sera Catering, Venue, & Bistro, 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.
Grilled Tempeh with Hot Sauce Glaze y Randy Cinski, Owner, Randita’s Organic B Vegan Café Ingredients: 1 8-ounce package of organic tempeh, cut into four large triangles ¼ cup organic hot sauce ½ cup of dry red wine 2 tablespoons of Bragg’s Liquid Aminos 2 tablespoons olive oil 3 tablespoons fresh lemon juice 2 cloves of garlic, minced 1 teaspoon of cumin ½ teaspoon oregano 1 /8 teaspoon cayenne pepper Directions: 1. Bring a pot of water to boil. Place tempeh in the boiling water, lower heat, and simmer for 15 minutes. This removes the bitterness from the tempeh and readies it for the marinade. 2. To make the marinade, whisk together the rest of the ingredients. 3. Marinate the cooked tempeh for at least an hour, flipping as needed to cover the tempeh. 4. Preheat the grill or grill pan. Brush or spray the grill lightly with olive oil. Grill each side for 5-6 minutes. When the second side is almost done, spoon some marinade over the tempeh and cook for 30 seconds. Chef’s note: “This dish is great served with sautéed greens and a baked sweet potato.” Randita’s Organic Vegan Café, 207 Commercial Ave., Aspinwall. 210 W. Main St., Saxonburg. 724.822.8677. randitas.com.
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
19
Online Dish
Kitchen Aids Three talented bloggers share their cooking inspiration to help you find your own
THE ALMOND EATER
By Lauren Wells
Erin Druga experienced an “Aha!” moment when she finally arrived at the perfect name for her blog. “Almonds are my favorite snack. It just clicked,” says the author of The Almond Eater, which debuted last spring. Druga describes herself as a “kitchen experimenter,” spending much of her free time developing and perfecting her cooking and baking skills with a distinct focus on healthy, whole foods. While she faces no nutritional restrictions of her own, The Almond Eater’s recipe collection is suitable for readers of all dietary needs, and includes several vegetarian, vegan, and gluten-free options — think Edamame Dip, Lemon Basil Roasted Chickpeas, and Potato & Kale Soup. “I don’t follow any one diet,” she says. “I’m on the ‘Erin’ diet, which consists of 80 percent whole foods and 20 percent indulgences.” Much to our delight, many of these “indulgences” are essentially guilt-free. A serious advocate of snacking made healthier, Druga strives to incorporate as many nutrient-packed ingredients into her desserts and snack items as possible to complement her active lifestyle — and her sweet tooth. Her favorite treat? NoBake Chocolate Coconut Bites, in which dates are the not-sosecret ingredient. “They act as a glue to hold the bites together,” she shares. This summer, Druga plans to take her passion for food to the next level by becoming a professional health coach, and is excited to be a part of Pittsburgh’s food revolution. “I’d like to help people become more aware of what they’re putting into their bodies,” she explains. Sounds like a recipe for success to us! thealmondeater.com Chocolate-Raspberry Ice Cream Cups
20
edible Allegheny
n
Connect on Twitter: @TheAlmondEater J u n e / J u ly 2 0 1 4
Photographs from Erin Druga.
Beet-Berry Smoothie
Black Bean and Quinoa Stew
OVEN LOVIN’ THE GIRL IN THE BLUE APRON Growing up in a “family of foodies” that was one part Sicilian and one part Bavarian had a positive, permanent effect on Elisa Becze’s zeal for cooking. As a child, she remembers vividly the unusual dishes her grandparents would prepare, ranging from head cheese, to various animal tongues, to squid ink pasta. Today, she juxtaposes the foods of her heritage with a more modern approach to cooking. “I like to use ingredients in a nontraditional way and to challenge my expectations for certain foods,” she says. This adventurous streak is perhaps what encouraged Becze to start blogging. The Girl in the Blue Apron — affectionately named after a beautiful blue apron she received as a birthday gift — emphasizes Becze’s love for experimentation as well as local, natural, and unprocessed ingredients. Though she’d always been a health-conscious eater, this self-proclaimed “food nerd” was prompted to shift to a more heavily plant-based diet after enduring a running injury in 2013. Now, her favorite recipes include fruits, veggies, and power foods, such as quinoa and chia seeds. Always eager to share her culinary creations with her readers, Becze explains that she most enjoys blogging “to show how easy it is to prepare and eat real food that doesn’t come from a box.” Indeed, The Girl in the Blue Apron’s recipes are simple, approachable, and never without a dash of humor. “Experts and I do not recommend eating the chia seeds that came with your Chia Pet,” she writes alongside a recipe for Dark Chocolate Chia Seed Pudding. Here in the Edible Allegheny kitchen, we were personally inspired by Becze’s Beet-Berry Smoothie, a superbly delicious and “sneaky way to add vegetables to your breakfast.” blueapron.wordpress.com
Follow Foodies The Mac & Gold Truck @macandgoldtruck
New to the city’s food truck roundup, Mac & Gold is fully equipped and ready to serve you with cheesy goodness. Tweets include updates on schedules, locations, and menu changes.
“Mistakes happen, things burn, dishes break. But [cooking] is about moving on from those mistakes.” If there’s any self-taught chef who understands the trial and error required to master the kitchen, it’s Julia “Jewels” Panian, whose encouraging attitude guides the narrative for her step-bystep cooking and craft blog, Oven Lovin’. Though she’ll tell you that it all started with “a poorly photographed post on homemade beef stew,” Panian has certainly come a long way, learning, teaching, and inspiring with every recipe. At heart, she’s a traditional cook, and a firm believer that the more time you invest in a meal, the better it will taste. “I’ll always make pie crust from scratch, or knead the bread dough by hand,” she shares. “Something is lost when you cut corners.” This attention to detail, combined with a limitless ingredient list and willingness to experiment, makes for some seriously tasty dishes. For Panian, the proper use of alcohol can add a “comforting, exotic quality to any meal” — her original recipe for Maple-Bourbon Glazed Salmon, for instance, or something simpler, like pasta sauce with a splash of wine. Other Oven Lovin’ recipes, such as Parmesan Low-Carb Meatloaf and Sugar Snap Pea Salad, prove that this expeditious blogger is ready to take on the challenge of appealing to all palates — and all skill levels. “Anyone can cook,” says Panian. “It just takes invested time and practice. My goal is to make cooking accessible.” Mission accomplished. ovenlovinblog.com Connect on Twitter: @jewelsy + Craving BBQ? Stay tuned to Oven Lovin’ for a summery series on classic favorites to bring to your next picnic.
Do U tweet? Connect with us @edibleAllegheny, and then, check in with these local accounts!
Chateau Café & Cakery @ChateauCC
Craving coffee and pastries, or cheesesteaks and burgers? Located in the North Side, this charming café has it all. Send its “Sweet Geeks” a tweet to find out what’s cookin’.
Round Corner Cantina @RCCantina
This weather calls for sangria, and Lawrenceville’s friendly Cantina invites you to quench your thirst. Add to your Twitter feed to track events, happy hours, and other specials.
Big Y Patisserie @BigYPatisserie
The only thing sweeter than The Big Y Group’s desserts is the fact that you can track them on Twitter. Follow for sweet treat updates at Sonoma, Seviche, NOLA on the Square, and Perlé.
Photographs from Elisa Becze, Julia Panian. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
21
Local Leaders
Brett Wilps and Ricci Minella
Back to Their Roots By Rachel JoneS | Photographs by Michael Fornataro
We dig the Pittsburgh Urban Gardening Project. Find out how its leaders are making our community a healthier, greener place to live, one garden at a time 22
edible Allegheny
n
J u n e / J u ly 2 0 1 4
F
or Ricci Minella, there’s something therapeutic about gardening — digging into moist soil, nurturing seeds into produce, and simplifying his lifestyle. Minella and his best friend, Brett Wilps, share this passion and work to pass it along to others in the community. They’ve already developed a mini co-op in one Bridgeville neighborhood — which includes two of their six gardens and a communal compost bin for the neighborhood — spreading their soil and the foundation for the Pittsburgh Urban Gardening Project. “We want to teach people to garden and control their own food supply,” Wilps says. The project launched last August when the gardeners were preparing a farm-to-table dinner, hosted by Minella’s Burgh Bites Food Cart on Mt. Washington. “We were out picking berries,” Minella explains, “and — I don’t know why it didn’t hit us earlier — but [Brett] was like, ‘Why don’t we just use the produce from our gardens?’” They molded the dinner’s menu around their gardens, to great success. From then, the friends took their green thumbs and gardening experience across the region, planting gardens for people unsure of how to get started. “We take land donations from anyone who wants a garden in their backyard,” Wilps explains. “We plant whatever they want, but we plant way more than they can eat. They can take whatever they want out of the garden, and anything that’s leftover can be used on the cart or we preserve it.” Minella recently earned his canning license through Pennsylvania State University, and Wilps is a few months away from joining him. By teaching people how to garden, Wilps feels he is passing on his grandpa’s lessons of living a healthy, sustainable life without breaking the bank. “My grandpa, who grew up during the Great Depression, told me he used to get made fun of in school for bringing homemade bread, foraged fruits and nuts, and homegrown produce in his lunches. All of the rich kids had white, sliced bread from the store,” he says. “Isn’t it crazy how the tides have turned?” Just like the soil in our gardens, food trends are constantly in rotation. More and more restaurants serve up farm-to-table dishes, utilizing the fruits of local harvests. But what’s new to some foodies is standard practice to Wilps and Minella. “We grew up with that Italian mentality of always having gardens with peppers and tomatoes,” Minella says. “That’s been handed down to both of us from our parents, and it’s funny to see how the whole restaurant scene has gone that route, too. Everybody wants local, organic, farm-to-fork — that’s how we’ve been living our whole lives.” By exposing the Pittsburgh area to the mentality of living off the land, Minella hopes to inspire others to plant more food and live more simply. “Once someone is hooked on that concept, it’s viral, and they will spread their interest in urban gardening to their friends and family. It’s a good first step to improve the issue of the American diet. I think it’s best to start thinking locally and improving what you can ‘in your own backyard.’” Pittsburgh Urban Gardening Project, thejournalofman.com/pgh-urban-gardening.
Follow the Pittsburgh Urban Gardening Project on Twitter or Instagram!
@PghUgp Sign up to get a garden in your backyard, volunteer to plant one in someone else’s neighborhood, and see when the pair will be hosting its next farm-to-table dinner. Look for a barbecue on July 20 and a farm dinner on August 24. Photographs from Brett Wilps. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
23
3 Ingredient fix
A Berry Sweet Summer By rachel jones Photographs by MICHAEL FORNATARO Styling By SAMANTHA CASALE
Blueberries, raspberries, and strawberries are juicy and delicious on their own, and even better together. Three local chefs bounced the berries into an entrÊe, cocktail, and dessert to create the ultimate summer menu. The results couldn’t be sweeter!
24
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Grilled Pork Tenderloin with Berry-Thyme Reduction By Chef Amy Tyner, Café Phipps Yield: 4 servings Ingredients: 1 pound boneless pork tenderloin, trimmed of silver skin Sea salt and ground pepper, to taste 1 tablespoon minced shallot ¼ teaspoon olive oil 1 cup strawberries 1 cup blueberries 1 cup raspberries 1 tablespoon apple cider vinegar 1 teaspoon fresh thyme, chopped
Directions: 1. 2. 3. 4. 5.
Season pork tenderloin with sea salt and ground pepper. Place on a medium-high grill, and turn to grill all sides. Cook until internal temperature is 150ºF, about 20-30 minutes. Remove, and let rest for 10 minutes. When ready to serve, slice into ¼-inch thick slices. Cook shallots in olive oil over medium heat until shallots start to sweat. Add in strawberries, blueberries, raspberries, apple cider vinegar, and thyme. Continue cooking, stirring often, for 10-15 minutes. Once the reduction starts to thicken, add a pinch of sea salt. Strain to remove pulp. Pour reduction over pork tenderloin and serve.
Café Phipps at Phipps Conservatory and Botanical Gardens, One Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org.
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
25
Lavender-Berry Limeade By Bartender Tanya Bennitt, Bistro 19 Yield: 1 drink Ingredients: 1 ounce lavender simple syrup, prepared the night before; directions included at right 4 raspberries 10 blueberries 2 large blackberries 1 large strawberry Juice of one lime 1 ounce vodka (Editor’s Note: Bennitt recommends American Harvest Vodka because it’s organic.) ½ ounce elderflower liqueur, such as St. Germain Soda water Mint leaves to garnish
26
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Directions: 1. T o prepare the lavender simple syrup, bruise ¼ cup dried lavender in a plastic bag with a rolling pin. Bring 1 cup sugar and 1 cup water to a boil. Stir until sugar is dissolved. Add lavender and simmer for 5-10 minutes. Cool slightly, then blend until smooth. Refrigerate overnight; strain into a bottle. The mixture will keep for 4 weeks in the refrigerator. 2.
Muddle raspberries, blueberries, blackberries, strawberry, lime juice, and 1 ounce of lavender simple syrup.
3.
ombine fruit mixture, vodka, and elderflower liqueur in a drink shaker C with ice. Shake to combine.
4.
Strain, and serve in a Collins glass over ice, topped with a splash of soda. Garnish with mint leaves.
Bistro 19, 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.
Fresh Berry Trifle By Susan Lynn, partner and owner of Sand Hill Berries Yield: 8-10 servings Ingredients: 1 large box of vanilla pudding (not instant) 1 ½ cups ready-made cheesecake filling ½ cup whipped topping 1 tablespoon cherry liqueur (or any fruit flavor) 1 ½ cups whipped frosting, store-bought or homemade 1 cup blueberries 2 cups strawberries, hulled 1 ½ cups raspberries 5 tablespoons Greendance Port Wine (or any sweet liquid, like sherry, fruit liqueur, or orange juice!) 1 angel food cake, store-bought or homemade, cubed into bite-sized pieces
Directions: 1. Cook the vanilla pudding according to the package directions. Cover with waxed paper or plastic wrap to prevent skin from forming. Cool to room temperature. 2. Once at room temperature, fold in cheesecake and whipped topping. Stir in cherry liqueur. Set aside. 3. In a small bowl, gently fold 2 ½ tablespoons of Greendance Port Wine into the raspberries. 4. In a separate bowl, fold½ tablespoon of Greendance Port Wine to the blueberries. 5. Slice ½ cup of strawberries in half. Fold in 2 tablespoons of Greendance Port Wine. 6. In a large, glass trifle dish, layer handfuls of the ingredients in this order: angel food cake, raspberries, angel food cake, half of the vanilla pudding, blueberries, angel food cake, the remaining raspberries, the remaining vanilla pudding, the remaining blueberries, and the remaining angel food cake pieces. Top with the halved strawberries. 7. Spread three-fourths of the frosting on top of the strawberries. Pipe the rest around the rim of the container. 8. Fill the top of the trifle with the remaining whole strawberries. 9. Refrigerate immediately. Chill for 4 hours before serving. Sand Hill Berries, 304 Deerfield Road, Mt. Pleasant. 724.547.4760. sandhillberries.com. Greendance Winery, 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
27
perfect pours
Harvard & Highland Red chili pepper, muddled spicy pepper, unsweetened coconut milk, pineapple juice, orange juice, ground cayenne pepper. • By Summer Voelker, Bartender
House lemonade, cilantro, parsley, jalapeño purée. • By Jessica Keyser, Director of Operations
Jallab syrup, lemon juice, cucumber, mint tea, mint leaves. • By Summer Voelker, Bartender
Mocktail Culture Raise your glass to the spirit-free beverage trend that’s making a splash in local bars By LAUREN WELLS | Photographs by Michael Fornataro STYLING BY SAMANTHA CASALE + JASON SOLAK
»
Pittsburgh’s craft cocktail renaissance knows no limits. Having flourished alongside the city’s culinary scene, the gravitation towards quality, hand-crafted beverages has become a meteoric movement all its own. Integral to that movement are fresh, seasonal ingredients, loyally provided by our region’s farms; an enthusiastic customer base with a curious palate; and the kind of avant-garde creativity found only in the most seasoned chefs and bartenders. This summer, we’re diving head first into a sea of local libations to explore the cocktail’s closest relative, sans alcohol. Light, refreshing, and rich with flavor, the mocktail offers a sophisticated tasting experience unlike any other. Here, we invite you to shake up your beverage routine, with tips, tricks, and recipes straight from the experts. As with any new venture, we say, don’t mock it before you try it.
28
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Butterjoint
• Drinks by Will Groves, Bar Manager Homemade mint shrub, soda, bitters, mint leaves.
Homemade grenadine, homemade ginger syrup, lime juice, egg white, club soda, rosemary garnish.
Peychaud’s Bitters, ginger, grapefruit, orange garnish.
THE INGREDIENTS
»
In our quest to find the city’s finest mocktails, we quickly discovered just what distinguishes them from competing non-alcoholic drinks. “It’s all about the ingredients,” says Will Groves, bar manager at Legume’s full-service bar, Butterjoint. “Ten years ago, using fresh ingredients to make drinks was not the expectation. Now it is.” Like many of the independently owned eateries in Pittsburgh, Legume has been fortunate enough to sustain viable relationships with several local farmers. The result? A steady supply of fresh produce — and, ultimately, better tasting drinks. Groves says that quality ingredients, such as Butterjoint’s house-made syrups, mixers, and liqueurs, are especially important to the composition of a mocktail, since alcohol can’t be used to add flavor. “If you can deliver a contemporary craft cocktail experience without using alcohol, I think that’s awesome.” An advocate of using five or fewer ingredients in his mocktails, Groves notes that he most enjoys incorporating Butterjoint’s homemade shrubs, which are a combination of macerated fruit juices and low-acidity vinegar. “The most common mocktail we make uses shrub and soda,” he adds. A few neighborhoods over, Salt of the Earth Bartender Carissa Just experiments with different flavor combinations of her own. “The kitchen [staff] says that lavender, thyme, and lemon go together like peanut butter and jelly,” she says with a laugh. A longtime partner of Garfield Community
Farm, Salt shares Legume’s commitment to sourcing locally. Explains Just, “It’s important for our guests to understand that what they’re eating and drinking comes from somewhere right up the road.” Behind the bar, she and two other bartenders work as a team to invent new, innovative mocktails, often looking to the kitchen for inspiration. “In our mocktails, we [at the bar] try to use everything the kitchen uses — whether it’s a plant, herb, grain, or natural flavoring.” Just tells us that versatile herbs are her favorite to use in drinks, since they can be easily transformed into either syrups or teas. Jessica Keyser, director of operations at Union Pig & Chicken and its adjacent sister bar, Harvard & Highland, believes that the influx of seasonal products to our region’s restaurants has prompted the revival of the craft beverage. “There are better ingredients around for cocktails in general,” says Keyser. “And with mocktails, there’s definitely more of a play on seasonality.” Unique to the bar are lemonade and sweet tea, both made in-house to reflect Union’s barbecue-heavy menu, and both seemingly perfect mocktail ingredients. “Our lemonade mocktail is refreshing, and not too sweet,” Keyser adds. “Very sugary drinks don’t really pair well with anything.” In fact, avoiding sugar behind the bar is a welcomed challenge for Bartender Summer Voelker, who experimented with Jallab — a Middle Eastern syrup made from carob, dates, molasses, and rose water — to invent a truly unique mocktail of her own. Get the recipe online at edibleallegheny.com/recipes. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
29
Salt of the Earth •D rinks by Carissa Just, Bartender Sencha tea (lemongrass + mint), raspberry water, soda spritzer.
Lavender water, thyme syrup, lemon + sugar rim.
THE EXPERIENCE
»
Despite the mocktail’s intrigue, it’s fair to address the inevitable: why take the “happy” out of happy hour? Our experts say, the relationship many Pittsburghers have with our dining culture is shifting — perhaps to one more focused on ingredients and taste than on booze. “Going to restaurants means something different now than it used to, and there’s a really large population that doesn’t drink,” says Keyser. “Today, there’s a place in our culture for that population that didn’t exist for a while.” Groves says that for him, mocktails serve as a buffer of sorts during a night out. “I’ll do a round of bitters and soda with lime for every one cocktail I have,” he tells us. “You can maintain your [social] experience without ramping up your level of drunkenness for an entire night.” This idea of sophistication in a glass seems to be popularizing quickly, and surprisingly, within a younger demographic. Notes Keyser, “Restaurants are getting a younger crowd. Oftentimes, [that crowd] wants something that looks cool in a glass, but that won’t wreck their night.” At Salt, Just reports similar experiences. “Young people order our mocktails just to try something different.” She also says that kids have been known to enjoy the mocktail menu as well. Clearly, the demand for hand-crafted, alcohol-free cocktails is expanding. A beverage once regarded as one intended only for expecting mothers, the mocktail is reaching new heights — and new audiences. “Not everybody likes to drink soda,” says Just, “and not everybody always wants to drink booze.” Enter the mocktail: a stepping stone for folks seeking innovative, seasonal ingredients by way of a refreshing, guilt-free beverage. Like Just and Groves, Keyser is committed to putting as much time and care into her mocktails as anything else on the menu. “Mocktails shouldn’t be a throw-away, an afterthought, or something you offer to fill a niche,” she says. For bars and restaurants, appealing to a diverse market is essential to developing meaningful relationships with customers. It’s also a way for bartenders — the majority of whom are extremely passionate about what they do — to get in touch with their artistic sides. “Mocktails allow creative bartenders to reach more people and to show themselves off to a crowd who wouldn’t ordinarily buy a drink,” explains Keyser. “In a way, [mocktails] are the appetizers of the cocktail world; similar to small plates. They let you sample others’ talent without losing control in the process.” Harvard & Highland/Union Pig & Chicken, 220 N. Highland Ave., East Liberty. 412.363.7675. Legume/Butterjoint, 214 N. Craig St., North Oakland. 412.621.2700. legumebistro.com. thebutterjoint.com. Salt of the Earth, 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.
30
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Hawthorn berry, lime juice, Cara Cara orange juice, agave nectar, Fentimans tonic water.
BARTENDING 101: Make your own mocktail!
We asked: What advice would you give to our readers who want to make mocktails at home? Will Groves: “Start fresh, and stay basic. Less is always more.” Carissa Just: “Utilize what you have. There’s always something in your cabinet you can use — dried herbs can become syrups; fruits that are towards the end of their life can become purées. You can make anything!” Jessica Keyser: “Keep it seasonal. A tomato in January just isn’t going to taste good. Use ingredients that make sense for the season because they’ll be the most intensely flavorful.” + Find exclusive recipes for these drinks and more online at edibleallegheny.com/recipes.
Fresh Pasta Restaurant & Retail Store Cannot Be Any Fresher “ Unless You Made It At Home
”
(Reservations are Reccommended)
VOTED BURGH’S BEST
Banco Business Park 1061 Main Street North Huntingdon, PA 15642 cenacolorestaurant.com • 724-515-5983 Monday: 12pm-2pm Tuesday-Thursday: 11am-9pm Friday & Saturday: 11am-10pm Sundays: closed e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
31
al-ti-us [AL-tee-uhs] 1. higher, elevated, above the normal level
E L E VAT E D C U I S I N E
Now open to heighten your senses. Reserve online at altiuspgh.com 1230 Grandview Avenue Pittsburgh, PA 15211 t. 412.904.4442
s_edible allegh 3.6627x 4.875 C.indd 1
4/28/14 8:13 AM
"A FOOD TASTING ADVENTURE AND HISTORIC WALKING TOUR OF PITTSBURGH NEIGHBORHOODS" TRIPADVISOR CERTIFICATE OF EXCELLENCE WINNER
BUY YOUR TICKETS NOW
TOURS OFTEN SELL OUT IN ADVANCE.
Check availability dates and buy tickets online: burghfoodtour.com. Or to purchase tickets by phone, please call: 1.888.71.TICKET
BURGHFOODTOUR.COM 32
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Randita’s is dedicated to supporting the essential earthly concepts of organic food production, small farms, sustainable agriculture, recycling and composting.
GMO FREE 210 W. Main Street, Saxonburg, PA 16056 (724) 822-8677 • RANDITAS.COM OpenJune
20th!
207 Commercial Avenue, Aspinwall PA 15215 (412) 408-3907 BOTH LOCATIONS ARE BYOB.
PRESTOGEORGE
1719 Penn Ave. Strip District | 412.471.0133 www.prestogeorge.com
Coffee Roasted Every 1/2 Hour • Importers of loose leaf teas e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
33
Join us this spring for the launch of our community cocktail project
#SipSmallBusiness shop.drink. .east liberty
#SipSmallBusiness is a cocktail menu
inspired by our fellow East Liberty small business owners. Bring in a receipt or proof of purchase from any business on the menu and receive 20% off your cocktail! Menu set to change frequently, so eat, drink, stretch, and shop often.
For more information, follow us on twitter:
@harvardhighland|@stationsthotdog|@union_pgh
Come on out to our real working dairy farm for farm-fresh milk, grand champion chocolate milk, family-recipe eats, and from-scratch sweets! Come hungry and ready for farm fun!
34
edible Allegheny
n
J u n e / J u ly 2 0 1 4
2014 regional
farmers
market directory Photographs by Michael Fornataro Styling by Jason Solak
• Edible Allegheny • Farmers Market Directory
Find a farmers market, farm stand, or farm near you using the region’s largest and most complete listing! Allegheny County
Aspinwall Flea Market
Municipal Parking Lot, Freeport Road, Aspinwall. 412.781.0213. Sunday, 7 a.m.-2 p.m. June Through November.
5095 Thoms Run Rd Oakdale, PA 15071 412-221-8768 beccaris.com Honey & Beekeeping Supplies Fresh Fruits & Vegetables Beef & Pork Fresh Brown Eggs Milk & Ice Cream
Beccari’s Farm Market
5095 Thoms Run Road, Oakdale. 412.221.8768. beccaris.com.
BedillionHoneyFarm.com
Tuesday, 12-4 p.m. June 17-August 26.
Brenckle’s Farms & Greenhouses
3814 Mt. Troy Road, Reserve Township. 412.821.2566. brenckle.com. Daily, 10 a.m.-5 p.m.
Bedner’s Farm Market
41 Prestley Road, Bridgeville. 412.221.9275.
1520 Bower Hill Road, Bridgeville. 412.221.5525. Monday-Saturday, 9 a.m.-8 p.m. Sunday, 9 a.m.-6 p.m.
Christoff Green Houses & Farm Tuesday, 2-6 p.m. July Through November.
Churchview Farm
3897 Churchview Ave., Baldwin. churchviewfarmpgh.com.
Bellevue Borough Building, 537 Bayne Ave., Bellevue. 412.766.7400.
Clairton Farm Stand
Bethel Park recreation Farmers Market
Thursday, 10:30 a.m.-1:30 p.m. Through November 21.
Monday, 3-7 p.m.
Mark@BedillionHoneyFarm.com| 724.356.7713
3237 Brighton Road, North Side. 412.732.8152.
Monday-Friday, 11 a.m.-6 p.m. Saturday-Sunday, 9 a.m.-6 p.m.
Bellevue Farmers MArkeT
1179 Burgettstown Rd | Hickory, PA 15340
Brighton Farm Stand
5151 Park Ave., Bethel Park. 412.851.2910. bethelpark.net. Tuesday, 3-7 p.m. Through October 7.
Blackberry Meadows Farm
7115 Ridge Road, Natrona Heights. 724.226.3939. blackberrymeadows.com. Wednesday, 2:30-6 p.m. Saturday, 9 A.m.-1 P.M. Through November.
Lifespan Senior Center, 530 Miller Ave., Clairton. 412.460.3663 x216.
Citiparks Farmers Market — Beechview
St. Catherine of Siena Parking Lot, Broadway Avenue and Belasco Street, Beechview. 412.422.6523. Thursday, 3:30-7:30 p.m.
Citiparks Farmers Market — Bloomfield
St. Maria Goretti School Parking Lot, Cedarville Street and Friendship Avenue, Bloomfield. 412.422.6523.
Bridgeville Farmers Market and Flea Market
Thursday, 3:30-7:30 p.m.
Tuesday, 4-7 p.m. June 17 Through September.
Carrick Shopping Center, Brownsville Road and Parksfield Street, Carrick. 412.422.6523.
431 Washington Pike, Bridgeville. 412.720.5142.
Citiparks Farmers Market — Carrick
Wednesday, 3:30-7:30 p.m.
36
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Citiparks Farmers Market — Downtown City County Building, Grant Street, Downtown. 412.422.6523. Friday, 10 a.m.-2 p.m.
Citiparks Farmers Market — East Liberty
West Penn Circle, East Liberty. 412.422.6523. Monday, 3:30-7:30 p.m.
Citiparks Farmers Market — North Side
Allegheny Commons Park, East Ohio Street and Cedar Avenue, North Side. 412.422.6523.
Etna Farmers Market 437 Butler St., Etna.
Thursday, 3:30-6:30 p.m. June 5-October 9.
Farmers @ Firehouse
2216 Penn Ave., Strip District. farmersatfirehouse.com. SATURDAY, 9 A.M.-1 P.M. Through November 22.
Farmers @ Phipps Conservatory
Schenley Park Drive, Oakland. 412.622.6914. phipps.conservatory.org.
Friday, 3:30-7:30 p.m.
Wednesday, 2:30-6:30 p.m. June 4-October 29.
Citiparks Farmers Market — South Side
Farmers Market Cooperative of East Liberty
18th and Carson Streets, South Side. 412.422.6523. Tuesday, 3:30-7:30 p.m.
Coraopolis Farmers Market
Presbyterian Church Parking Lot, Fifth and Chestnut Streets, Coraopolis. 724.774.8379. MONDAY, 3:30-6:30 P.M. June 23-September 22.
Dillner Family Farm
334 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com. Saturday, 5 a.m.-noon. Year Round.
Forest Hills Farmers Market
Forest Hills Presbyterian Church Parking Lot, 1804 Ardmore Blvd., Forest Hills. woodstreetbread.com/foresthills.htm.
Fox Chapel Farmers Market at Shady Side Academy
Dormont Farmers Market
Wednesday, 3-6 p.m.
Mt. Lebanon Baptist Church Parking Lot, West Liberty and Alabama Avenues, Dormont. 412.561.8900 x235. Monday, 4-7 p.m. Through October.
E.E.D.C Farmers Market
Butler Street across from Etna Borough Building, Etna. Thursday, 3-6:30 p.m. Year Round.
Eichner’s Farm Market & Greenhouses 285 Richard Road, Wexford. 724.935.2131.
Monday-Friday, 9 a.m.-6 p.m. Saturday-Sunday, 9 a.m.-5 p.m.
Emsworth Farmers Market 8324 Ohio River Boulevard and Walliston Avenue, Emsworth. 412.526.0472. Saturday, 9 a.m.-1 p.m. Through October 27.
for up-to-date news!
EVERY SATURDAY
May 10 - October 25
8:30 -Noon • Main Street, Clarion Beside the Courthouse • Rain or Shine 20 minutes from Cook Forest!
Friday, 4-7 p.m. Through October 31.
4140 Sandy Hill Road, Gibsonia. 724.444.6594. dillnerfamilyfarm.com. Daily, 10 a.m.-6 p.m. Through October.
Like us on
423 Fox Chapel Road, Fox Chapel. 412.968.3000. shadysideacademy.org/farmersmarket.
Frazer Township Farmers Market
JCPenney Parking Lot, 590 Pittsburgh Mills Circle, Tarentum. 724.904.9035. pittsburghmills.com. Thursday, 3-7 p.m. Through October.
Green Tree Farmers Market
Farm Stand Open Daily 10 - 6 Find us at local farmers markets! www.dillnerfamilyfarm.com ddillner@consolidated.net
Greentree Park on Greentree Road, Green Tree. 412.921.1110. greentreeboro.com. Thursday, 4-7 p.m. Through October.
Janoski’s Farm and Greenhouse
1714 State Route 30, Clinton. 724.899.2344. janoskis.com. Daily, 8 a.m.-7 p.m. Year Round.
EGGS VEGETABLES POULTRY SMOKEHOUSE FRUITS HERBS JELLIES PRESERVES HONEY HOMEMADE PIES & COOKIES MILK
285 Richard Road Wexford, PA 15090 (724) 935-2131 • eichnerfarm@gmail.com e d i b l e a l l e gh e n y. com
n
edible Allegheny
37
Kretschmann Organic Farm 257 Zeigler Road, Rochester. 724.272.8136. kretschmannfarm.com.
Lawrenceville Farmers Market
370 acre farm with store open year round Monday through Saturday.
Selling freshly baked all-natural breads, pasture raised Angus beef and native plants for conservation plantings. 147 Friendship Farm Lane, Latrobe, PA. (On Deeds Road, just off route 130, east of 982).
Market Square Farmers Market
Wednesday-Friday, 10 a.m.-4 p.m. Saturday, 9 a.m.-5 p.m. Sunday, 10 a.m.-4 p.m. Year Round.
Thursday, 10 a.m.-2 p.m. Through October 30.
Pleasant Hills Lions Club Farmers Market
Saturday, 12:30-4 p.m. June 7-October 25.
23 Market Place, Market Square. 412.566.4190.
199 Old Clairton Road, Pleasant Hills. pleasanthillsfarmersmarket.com.
Wednesday, 2:30-6 p.m. June 18-November 19.
Rainbow Kitchen Farm Stand
Mish Farms Meat Market
80 Oak Road, Gibsonia. 724.449.6328. mishfarms.com. Monday-Friday, 9 a.m.-6 p.m. Saturday, 9 a.m.-5 p.m.
Monroeville Lions Farmers Market
Mt. Lebanon Lions Farmers Market
Mt. Lebanon United Lutheran Church, 975 Washington Road, Mt. Lebanon. mtlebanonlionsfarmersmarket.com. Wednesday, 4-7 p.m.
Open 7 days a week. Check website for hours.
Harvest Valley Farms Market & Bakery
Farm Fresh Vegetables • Local Milk Fruit Pies • Local Cheese • Local Meats Jams & Jellies • Artisan Bread Free Range Eggs • Local Honey Fresh Baked Cookies
Located on Rt. 8 in Gibsonia (at the intersection of Sandy Hill Rd.)
724-898-FARM (3276)
www.HarvestValleyFarms.com
38
edible Allegheny
n
J u n e / J u ly 2 0 1 4
2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org.
Millvale Borough Farm Stand
Saturday, 9 a.m.-noon. through November 22.
12th Street Island Saturdays • 8 AM to 1 PM www.franklinpa.gov
Monday, Wednesday, Friday, 5:30-8 p.m. Through November.
Pittsburgh Public Market In The Strip
Monroeville Community Park, 2399 Tilbrook Road, Monroeville. monroevillefarmersmarket.com.
FRANKLIN FARMER’S MARKET
151 Parks Road, McDonald. theoriginalfarmersmarket.net.
Goodwill Parking Lot, 52nd Street and Berlin Way, Lawrenceville.
PNC Bank Rear Parking Lot, 400 Grant Ave., Millvale. 412.821.2777.
Natural Farm and Bakery Lycippus, PA
The Original Farmers Market
Mt. Lebanon Uptown Farmers Market
600-750 Washington Road, Mt. Lebanon. 412.343.3400. mtlebanonpartnership.com. Saturday, 9 a.m.-noon.
Oakland Farmers Market
Schenley Plaza, Oakland. 412.683.6243. oaklandfarmersmarket.org. Friday, 3-6 p.m. June 6-October 24.
One Woman Farm
5857 Valencia Road, Gibsonia. 412.913.7709. onewomanfarm.com.
Thursday, 3:30-7 p.m. Through October 16.
Citizens Bank Parking Lot, 345 E. Eighth Ave., Homestead. 412.464.1892. Wednesday, 11 a.m.-3 p.m. June 18-October.
Reilly’s Summer Seat Farm
1120 Roosevelt Road, North Hills. 412.364.8662. reillyssummerseatfarm.com.
Monday-Saturday, 9 A.M.-7 p.m. Sunday, 10 a.m.-4 p.m.
Ross Farmers Market
St. John’s Evangelical Lutheran Church, 920 Perry Hwy., North Hills. 412.616.1251. Wednesday, 3-7 p.m. Through October 29.
The St. James Farmers Market 200 Walnut St., Sewickley. 412.262.4839. Saturday, 9 a.m.-1 p.m. Through November 29.
Seton Brookline Farm Stand
Elizabeth Seton Center Parking Lot, 1900 Pioneer Ave., Brookline. Wednesday, 11 a.m.-4 p.m. June 18-November 19.
Sewickley Farmers Market
200 Walnut St., Sewickley. 412.262.4839. Saturday, 9 a.m.-1 p.m. Through November 22.
Shenot Farm Market
3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com. Monday-Friday, 9 A.M.-6 p.m. Saturday-Sunday, 9 a.m.-5 p.m.
Soergel Orchards Farm Market & Garden
2573 Brandt School Road, Wexford. 724.935.1743. soergels.com. Monday-Friday, 8 a.m.-7:30 p.m. Saturday-Sunday, 8 a.m.-6 p.m. Year Round.
Turtle Creek Valley Farm Stand WVHSC Building, 519 Penn Ave., Turtle Creek. 412.460.3663 x216. Thursday, 12:30-3:30 p.m. Through November 15.
Upper St. Clair Lions Farmers Market
2040 Washington Road, Upper St. Clair. 412.835.6630. Thursday, 4-7 p.m. Through October 2.
Verona Farmers Market
736 E. Railroad Ave., Verona. 412.721.0943. Thursday, 2-6 p.m. Through October.
Whole Foods Farmers Market
5880 Center Ave., East Liberty. 412.441.7960. wholefoodsmarket.com.
Last Wednesday of each month, 4-7 p.m.
Wilkinsburg Farmers Market
Parking Lot between Ross and South Avenues, Wilkinsburg. 724.452.0391. Monday, Thursday, 3-6 p.m. Through NOVEMBER.
Armstrong County
Pounds Turkey Farm
4200 Melwood Road, Leechburg. 724.845.7661. poundsturkeyfarm.com.
Tuesday-Thursday, 10 a.m.-5 p.m. Friday, 10 a.m.-6 p.m. Saturday, 9 a.m.-4 p.m. Year Round.
Beaver County
Ambridge Farmers Market St. Mary’s Church, Park Road and Route 65, Ambridge. 724.495.9618. Thursday, 4-7 p.m. Through November 27.
Beaver Farmers Market
Courthouse Parking Lot at Fourth & Market Streets, Beaver County. 724.495.9618. Saturday, 10 a.m.-1 p.m. Through December 20.
Beaver Falls Farmers Market
Municipal Parking Lot at 8th and 12th Avenues, Beaver Falls. 724.495.9618. Monday, 4-7 p.m. Through November.
Brady’s Run Farm Market
460 Constitution Blvd., New Brighton. 724.846.1030. Monday-Saturday, 8 a.m.-8 p.m. Sunday, 8 a.m.-5 p.m. Through November 3.
Bridgewater Farmers Market
Collier Hill Farm
Bridge and Market Streets, Beaver County. 724.846.1030.
Creekside Mushrooms
Chippewa farmers market
Five Elements Farm
tuesday, 4-7 p.m. through november 25.
398 State Route 1034, Templeton. 724.545.1339. One Moonlight Drive, Worthington. 724.297.5491. 405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.com. Wednesday, 4-7 p.m. Through October.
Golden Harvest Farm
1633 Markle Road, Leechburg. 724.337.3023.
Tuesday-Saturday, 9 a.m.-4 p.m.
Kittanning Farmers Market
Market Street and Grant Avenue, Kittanning. 724.783.7886. Wednesday, 8:30 a.m.-12:30 p.m., Saturday, 8:30-12:30 p.m. July Through September.
Wednesday, 4-7 p.m. Through November 14.
United Methodist Church, 2545 Darlington Road, Beaver Falls. 724.495.9618.
Cider House Farm Market
497 Perry Hwy., Route 19, Harmony. 724.504.6162.
USDA Certified Organic
M, W, F. . .6pm-dark Saturday. . .2-5pm CHECK WEBSITE FOR JUNE 2014 OPENING DATE!
110 Slebodnik Rd Irwin 15642 412.370.3206 morrisorganic.com
Pick Your Own Produce! Weds, Thurs, Fri, Sun: 10am-4pm Sat: 9am-5pm
New Brighton Farmers Market
5th Avenue and 12th Street, New Brighton. Tuesday, 4-7 p.m. Through October.
2401 Penn Avenue Pittsburgh, PA 15222 pittsburghpublicmarket.org
e d i b l e a l l e gh e n y. com
n
edible Allegheny
39
Butler County
Ambrose Farmers Market 991 Bear Creek Road, Cabot. 724.360.5055.
143 Eagle Mill Road, Butler. 724.282.8038. harvestviewfarm.com.
Brenckle’s Farms & Greenhouses
Heilman’s Hogwash Farm
Daily, 9 a.m.-8 p.m. Opens Mid-July.
543 Evans City Road, Butler. 724.482.2353. brenckle.com.
Like Schwartz Living Market on Facebook!
Daily, 10 a.m.-5 p.m.
1317eastcarson.blogspot.com
Cider
Melons
Fudge
Peaches
Apples Sweet Corn Berries
Farm Fresh Tastes Best! Hayrides to the Pumpkin Patch
SIMMONS FARM We participate in 14 local farm markets in the Pittsburgh area! Seasonal Pick Your Own Crops
Market Hours: 9am-6pm Monday-Saturday 9am-5pm Sunday 170 Simmons Rd. McMurray, PA + Route 19 (724) 941-1490 • market@simmonsfarm.com
Brenckle’s Organic Farm & Greenhouse
768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com.
Butler Farm Market
901 Evans City Road, Butler. 724.486.2194. butlerfarmmarket.com
Monday-Thursday, 9 A.m.-7 p.m. Friday, 8 a.m.-7 p.m. Saturday, 9 a.m.-7 p.m. Sunday, 10 a.m.-5 p.m.
Cranberry Farmers Market
2525 Rochester Road, Cranberry. cranberrytownship.org. 724.776.4806. Friday, 3:30-6 p.m. june 14-November 1.
Cranberry Farmers Market
444 Cole Road, Sarver. 412.398.9813.
Leicher Family Farm
295 Oak Road, Chicora. 724.445.2471. leicherfarm.com. Monday-Saturday, 10 a.m.-6 p.m.
Marburger Farm Dairy
1506 Mars-Evans City Road, Evans City. 724.538.4800. marburgerdairy.com.
Mars Farmers Market
225 Crowe Ave., Mars. 724.776.3527. Saturday, 9 a.m.-noon. Through September.
Prospect Meadow Berry Farm
136 N. Franklin St., Prospect. 724.290.5484.
Slippery Rock Community Farmers Market
Daily, 10 a.m.-6 p.m. Through October 31.
Saturday, 9 a.m.-noon. Through October 26.
21255 Perry Hwy., Cranberry Twp. 724.452.7944.
141 Porter Road, Harrisville. 724.735.4054. silverwheelfarm.net.
111 Stoughton Beach, Slippery Rock. 724.374.3276. rockfallsonline.com.
Cambria County Blue Goose Farm
2965 Blue Goose Road, Nicktown. 814.948.7188. bluegoosefarmnicktown.com.
Beaver Street, Zelienople. 724.452.6220.
Johnstown Farmers Market
Harvest Valley Farms
Friday, 9 a.m.-2 p.m. Through October 24.
Thursday, 4:30-7:30 p.m.
Route 8 and Sandy Hill Road, Gibsonia. 724.898.3276. harvestvalleyfarms.com.
Monday-Friday, 10 a.m.-6 p.m. Saturday, 9 a.m.-5 p.m. Sunday, 10 A.m.-5 p.m. Through DEcember.
J u n e / J u ly 2 0 1 4
Jarosinski Farms
Deener’s Farmers Market
Saturday, 10 a.m.-1 p.m. june 13-November 1.
Harmony Farmers Market
n
162 Elliott Road, Sarver. 724.353.1411.
Silver Wheel Farm
795 Pittsburgh Road, Butler. 724.586.5551. freedomfarmspa.com.
edible Allegheny
Monday-Saturday, 10 a.m.-6 p.m Sunday, Noon-6 p.m. Through December.
Masuda Drive, Cranberry. 724.776.4806. cranberrytownship.org.
Freedom Farms
40
Harvest View Farm and Market
Central Park, Main Street, Johnstown. 814.533.2045.
West End Farmers Market
Senior Life Parking Lot, 501 Broad St., Cambria City. 814.533.2045. Tuesday, 3-6 p.m. June 10-October 21.
Clarion County
Clarion County Farmers Market
Employee Parking Lot of Courthouse, Main Street, Clarion. Saturday, 8:30 a.m.-noon. Through October 25.
Clarion River Organics 824 Whitmer Road, Sligo. 814.603.1022. clarionriverorganics.com.
Leatherwood Stock Farm
215 Angus Lane, New Bethlehem. 814.275.1400.
Schmucker Family
6983 Route 58, Emlenton.
Crawford County
Meadville Market House 910 Market St., Meadville. 814.336.2056.
Monday-Friday, 10 a.m.-6 p.m. Saturday, 8 a.m.-4 p.m. Through November.
Erie County
Goodell Gardens Farmers Market 221 Waterford St. (Route 6N), Edinboro. 814.734.6699. goodellgardens.org. Wednesday, 3-6 p.m. June 25-September 24.
Hunter Farms Organic Market
7269 Sterrettania Road, Fairview. 814.840.4370. hunterfarmsorganic.com.
North East Farmers Market Gibson Park, Route 20 and 89, North East. 716.450.1832. Thursday, 11 a.m.-7 p.m. Through September.
Fayette County
Brownsville Farmers Market Market Street, Brownsville. 724.437.7913. Wednesday, 4-7 p.m. July 9-September 24.
West Crawford Ave., Connellsville. 724.437.7913. Saturday, 8 a.m.-noon. Through September 28.
Laurel Mall & Flea Market
1952 University Drive, Connellsville. 877.386.0570. Friday-Sunday, 9 a.m.-5 p.m.
Masontown Farmers Market
German-Masontown Park, Masontown. 724.437.7913. Friday, 4-7 p.m. July 11-September 26.
Scottdale Farmers Market
Rite Aid Parking Lot, Broadway Street, Scottdale. 724.437.7913. Friday, 4:30-6:30 p.m. July 11-September 26.
Uniontown Farmers Market
Storey Square, W. Main St., Uniontown. 724.437.7913. Monday, 4-7 p.m. July 7-September 29.
Forest County
Edible Earth Farm
U.S. 62, Tionesta. 814.303.9663. edibleearthfarm.com. 4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com. Tuesday, Noon-6 p.m. Saturday, 10 a.m.-Noon. May 24-November 29.
Saturday, 10 a.m.-2 p.m. July 5 Through October 25.
Greene County
Wooden Nickel Buffalo Farm
844 Craynes Run Road, Waynesburg. 724.852.2535. purebredlamb.com.
Daily, 11 a.m.-6 p.m. Through October.
www.triplebfarms.com 724.258.3557
Tionesta Farmers Market
Forest County Courthouse, 526 Elm St., Tionesta. 814.755.5978.
5970 Koman Road, Edinboro. 814.734.2833. woodennickelbuffalo.com.
Triple B Farms
Pleasant Valley Farms
South East Erie Farmers Market
East 38th Street and Pine Avenue, Erie. 814.825.7392.
7
Connellsville Farmers Market
Friday, 4-7 p.m.
Elysian Fields Farm
Shields Herb & Flower Farm 374 Smith Creek Road, Spraggs. 724.435.7246.
Monday-Saturday, 9 a.m.-5 p.m. Sunday, 11 a.m.-5 p.m. e d i b l e a l l e gh e n y. com
n
edible Allegheny
41
Strath An De’ Farm
145 Stewart Run Road, Waynesburg. 724.627.7419. strathande.com.
Waynesburg Farmers Market
Downtown Waynesburg, near the Courthouse, Waynesburg. 724.627.8687. waynesburgpa.org. Wednesday, 10 a.m.-2 p.m. Through October 15
Indiana County
Downtown Indiana County Farmers Market Eighth and Church Streets, Indiana. Wednesday, 3:30-5 p.m. Saturday, 9 a.m.-noon. Through October.
TM Organic “Pick Your Own” Produce
283 McQuaide Drive, Saltsburg. 724.496.5509. Tuesday, Saturday 5-9 p.m. Thursday, 9 a.m.-9 p.m. June Through October.
Lawrence County Burns Angus Farm
101 Orchard Road, New Wilmington. 724.946.3125. burnsangus.com. Tuesday-Wednesday, 9 A.M.-5 P.M. Thursday-Friday 9 A.M.-6 P.M., Saturday, 9 A.M.-3 P.M.
Dawson’s Orchards
122 Petersburg Road, Enon Valley. 800.328.2775. dawsonsorchards.com. Monday-Saturday, 9 a.m.-4 p.m. Year Round.
Ellwood City Farmers Market
Every Saturday starting late May Through October 4th
8am - Noon Rain or Shine! Intersection of West Main Street and US Route 30 Ligonier
Beaver Avenue Municipal Parking Lot, Ellwood City. 724.758.5501. ellwoodcityfarmersmarket.com.
1346 Mercer Grove City Road, Mercer. 724.967.1789.
Olde Town Grove City Farmers Market
Youth Festival Park between 118 and 138 S. Broad Streets, Grove City. 724.458.0301. oldetowngrovecity.com. Thursday, 3-6 p.m. Through October.
Three Sisters Farm
134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.
Ridgway-Elk County Ridgway-Elk County Heritage Farm
28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.
Ridgway Farmers Market
Main Street, Ridgway. 814.772.0210. Tuesday, 3:30-5:30 p.m. June 24-October 7.
Somerset County
Faranda’s Farm
1171 Penn Ave., Hollsopple. 814.479.7109. farandafarm.net.
Lambert Mountain Acres Inc.
Georgian Place, Somerset. somersetcountyfarmersmarket.com. Wednesday, 3-6 p.m. Saturday, 9 a.m.-1 p.m. Through November 22.
571 Cow Path Lane, New Castle.
Venango County
Stramba Farm
12th Street Island, Franklin. 814.437.1619. franklinpa.gov.
2331 Chewton Wurtemburg Road, Wampum. 724.752.4141. strambafarmalpacas.com.
J u n e / J u ly 2 0 1 4
Lengel Brothers Farm & Market
Somerset County Farmers Market
Tuesday, Thursday, Saturday 4-7 p.m.
n
Wednesday, Saturday, 7 a.m.-noon. Through October.
New Castle Farmers Market
Pasture Maid Creamery
edible Allegheny
Reyers Shoe Store Parking Lot, Sharon. 724.981.5880.
3060 Lambert Mountain Road, Cairnbrook. 814.754.8271.
Tuesday, 3-6 p.m. Saturday, 8:30 a.m.-1 p.m. Through October.
42
Downtown Sharon Farmers Market
Saturday, 8 a.m.-Noon Through October 11.
East and East Washington Streets, New Castle. 724.654.7457.
Bring this Ad to the Market Manager for a Free Gift!
Mercer County
Franklin Farmers Market Saturday, 8 a.m.-1 p.m. Through October.
Oil City Curb Farmers Market Central Avenue Plaza, Oil City. 814.678.3002.
Monday, Thursday, 10 a.m.-5 p.m. Through October.
Warren County
Warren County Farmers Market
203 Second Ave., Midtown Parking Lot, Warren. 814.723.5578. Saturday, 8 a.m.-noon. Through October.
Washington County Bedillion Honey Farm
1179 Burgettstown Road, Hickory. 724.356.7713. bedillionhoneyfarm.com. Tuesday-Friday, 10 a.m.-6 p.m. Saturday, 10 a.m.-4 p.m. Sunday, 10 a.m.-3 p.m. Through October.
Bedner’s Farm & Greenhouse
315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.
Matthews Family Farm
116 Matthews Road, Eighty Four. 724.239.2118. matthewsfamilyfarm.com.
Monday-Friday, 10 A.M.-6 P.M. Saturday, 10 A.M.-3 P.M.
McDonald Trail Station Farmers Market
161 S. McDonald St., McDonald. mcdonaldtrailstation.com.
Saturday, 9 a.m.-1 p.m. July 5 Through Mid-September.
Monongahela Farmers Market
Pleasant Valley Organic Farm
Charleroi Farmers Market
Simmons Farm
Cherry Valley Organics 518 Joffre-Cherry Valley Road, Burgettstown. 724.947.2970. cherryvalleyorganics.com.
Conover Organic Farm Produce Stand
Jacksons Restaurant Rotisserie Bar Parking Lot, 1000 Corporate Drive, Canonsburg. conoverfarm.com Friday, 3:30-6:30 p.m. Opens June 6.
Destiny Hill Farm
1069 S. Main St., Washington. 724.222.3015. destinyhill.com.
Emerald Valley Artisans
166 Fava Farm Road, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.
Main Street Farmers Market South Main and Wheeling Streets, Washington. 412.392.2069. msfm.org. Thursday, 3-6 p.m. Through Mid-October.
OPENING SOON!
Friday, 3-6 p.m. June 6-September 26.
MONDAY-SUNDAY, 9 A.M.-6 P.M. July through October.
Thursday, 3-6 p.m. July 24-October 16.
ARROWHEAD
WINE SHOP
Chess Park, Main Street, Monongahela. cityofmonongahela-pa.gov.
25 Pine Run Road, Amity. 202.213.5237. pleasantvalleyorganicfarm.com.
423-427 McKean Avenue, Charleroi. 724.483.6011.
Growers of Quality Fruits & Vegetables Since 1864
170 Simmons Road, McMurray. 724.941.1490. Route 19 Market, 2816 Washington Road, McMurray. 724.941.7540. simmonsfarm.com
A family owned and operated fruit and vegetable farm offering high-quality, homegrown produce. We also offer a wide selection of plants including annuals, perennials, vegetable plants and decorative flowering pots. 1002 Blank Road Westmoreland County 724.744.7320 | SchrammFarms.com
Monday-Friday, 9 A.M.-7 P.M. Saturday-Sunday, 9 A.M.-5 P.m.
The SpringHouse
1531 Route 136, Washington. 724.228.3339. springhousemarket.com.
Monday-Saturday, 9 a.m.-9 p.m. Sunday, Noon- 9 p.m.
Trax Farms
528 Trax Road, Finleyville. 412.835.3246 traxfarms.com.
Monday-Saturday, 9 A.M.-8 P.M. Sunday, 9 a.m.-6 p.m.
Triple B Farms
823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.
Monday-Friday, 9 A.M.-6 P.M., Saturday-Sunday, 9 A.M.-5 P.M. June 1-October 31.
Weatherbury Farm
1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.
Manchester Farms
52 Manchester Lane, Avella. 203.209.6386. manchester-farms.com. e d i b l e a l l e gh e n y. com
n
edible Allegheny
43
Vistamont Farms
1014 Daniels Run Road, Scenery Hill. 724.884.5387. vistamontfarms.com.
Volkar Farm Market
3132 National Pike, Richeyville. 724.632.5877.
Westmoreland County
Central Westmoreland Farmers Market Westmoreland Museum of Art Parking Lot, North Main Street, Greensburg. 724.834.2334. greensburgpa.org.
Tuesday, 3-6 p.m. Saturday, 9 a.m.-Noon. Through November.
Export Farmers Market 5960 Kennedy Ave., Export. Tuesday, 4-7 p.m. Opens June 5.
Friendship Farms
147 Friendship Farm Lane, Lycippus. 724.423.1545. friendshipfarms.com.
Monday-Friday, 10 A.M.-6 P.M. Saturday, 10 A.M.-3 P.M.
Jamison Farm
171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.
Jeannette Circles Initiative Farm Market Magee Avenue Parking Lot THURSDAY, 3:30-7 P.M.
Latrobe Farmers Market
Latrobe Memorial Stadium, Latrobe. 724.805.0112.
Tuesday, Noon-4 p.m. June 5-October 21.
Ligonier Country Market
Loyalhanna Watershed Farm, West Main Street & Route 30, Ligonier. ligoniercountrymarket.com.
Saturday, 8 a.m.-noon. Through Early October.
Lone Maple Farms 259 Lone Maple Drive, New Alexandria. 724.668.7358.
Daily, 10 a.m.-6 p.m. Through November 2.
Sun., June 22, 11 a.m. - 4 p.m. Lavender Festival with Harold Betters Vendors • Food • Lavender Products Complimentary Admission
44
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Lower Burrell Farmers Market
Sand Hill Berries Farm
Veterans Central Park, Bethel and Schreiber Streets, Lower Burrell.
304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.
Lynch Field Farmers Market
Sarver’s Hill Organic Farm
SATURDAY, 10 A.M.-NOON. Through October.
Route 199 North, Greensburg. 724.834.2334. SATURDAY, 9 A.M.-NOON.
The Market
4323 Shearsburg Road, Lower Burrell. freedomfarmspa.com.
Morris Organic Farm
110 Slebodnik Road, Irwin. 412.370.3206. morrisorganic.com. Monday, Wednesday, Friday, 6 p.m.-dark, Saturday, 2-5 p.m.
Monday-Saturday, 10 A.M.6 P.M. Sunday, Noon-5 P.M.
438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org. Thursday, 3-6 p.m. Through November.
Schramm Farms & Orchards
1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com. Monday-Friday, 9 A.M.-7 P.M. Saturday, 9 A.M.-6 P.M. Sunday, 10 A.M.-5 P.M.
Teddy’s Farm Market
Mt. Pleasant Farmers Market
8695 Route 30, Irwin. 412.370.3206. teddysrestaurantlounge.com.
Wednesday, 3-6 p.m.
Vandergrift Farmers Market
Levine’s Parking Lot, Main Street, Mt. Pleasant. 724.689.6658. mtpleasantboro.com.
SATURDAY, 8 a.m.-noon. June 7-OCTOBER 18.
151 Columbia Ave., Vandergrift. 724.567.5286. vandergriftfarmersmarket. weebly.com.
H O U R S: D a ily 10-5
Come to Brenckle’s in the Fall for your hardy mums, pumpkins, and fall decor.
Getting Married?
THURSDAY, 3-5:30 P.M.
NOW BOOKING FOR 2014 & 2015 • Indoor and Outdoor Ceremony Spaces
• Breakfast included for hotel guests
• Seating for up to 300 • On-Site Catering and Indoors and an additional Beverage services 200 Outdoors • Professional Staff • 26 sleeping rooms
Ligonier Country Inn 1376 Route 30 East • Laughlintown, PA 15655 724.238.3651 • ligoniercountryinn.com
e d i b l e a l l e gh e n y. com
n
edible Allegheny
45
csa 2014
COMMUNITY SUPPORTED
AGRICULTURE IN WESTERN PENNSYLVANIA
how does a csa work? Simply put, it’s your family buying into a farm without having to do the planting, watering, weeding, or harvesting! Community Supported Agriculture fosters a direct connection between farmers and consumers. To join a CSA is to buy a share of the season’s harvest and to become part of the farm community. This direct connection puts the face of food in full view! Before the start of the season, when the farmer is planning for the upcoming year, shares are sold to members of the community at a fixed price. The farmer plans the plantings to meet the shares that have been sold. Every week throughout the season, CSA community members each receive a box of that week’s harvest. Many local CSAs will deliver to several convenient area locations, but they always encourage the community to come to the farm, and even to participate in the growing of their food.
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.
What’s in Your CSA Box? Buy Fresh Buy Local Partner
Vegetables
Fruit
Milk
Cheese
Eggs
Meat
Mushrooms
Honey
Plus! *An asterisk indicates that the farm offers low-income assistance options 46
Flowers/Herbs
Wool/Fiber
CNG = Certified Naturally
Some farms offer not only spring and summer shares, but also winter. These are denoted throughout. edible Allegheny
n
J u n e / J u ly 2 0 1 4
Allegheny County *Blackberry Meadows Organic Farm Natrona Heights, PA 15065 ~ 724.226.3939 www.blackberrymeadows.com Pick-Up: On Farm, Butler, Oakland, Slippery Rock Winter Option Available
*Butter Hill Farm Allison Park, PA 15206 ~ 412.969.5657 www.facebook.com/butterhillfarm Pick-Up: On Farm, Bloomfield, Lawrenceville
Armstrong County Christoff's Farm & Greenhouse Bridgeville, PA 15017 ~ 412.874.5900 www.buylocalpa.org/source/view/christoffs-farm
Pick-Up: On Farm, Scott Township, Mt. Lebanon, North Hills
Churchview Farm, Organic Pittsburgh, PA 15236 www.churchviewfarmpgh.com Pick-Up: On Farm, Strip District
*Five Elements Farm, CNG Worthington, PA 16262 ~ 724.575.0317 www.fiveelementsfarm.blogspot.com
Pick-Up: On Farm, Butler, Natrona Heights, Saxonburg
Freedom Farms Butler, PA 16002 ~ 724.586.5551 www.freedomfarms.com Pick-Up: On Farm
Who Cooks For You Farm, CNG New Bethlehem, PA 16242 ~ 814.256.3858 www.whocooksforyoufarm.com
Pick-Up: On Farm, East Liberty, Highland Park, Lawrenceville, Monroeville, Oakland, North Side, Regent Square
Glade Run Adventures, CNG Zelienople, PA 16063 ~ 724.452.4453, ext. 1314 www.gladerun.org Pick-Up: On Farm, Cranberry, Pittsburgh, Zelienople
*Dillner Family Farm Gibsonia, PA 15044 ~ 724.444.6594 www.dillnerfamilyfarm.com
Pick-Up: On Farm and at more than 18 locations in Allegheny and Butler Counties
One Woman Farm, CNG Gibsonia, PA 15044 ~ 412.913.7709 www.onewomanfarm.com
Pick-Up: On Farm, Allison Park, East Liberty, Glenshaw, Mt. Lebanon, Squirrel Hill, and more!
Penn's Corner Farm Alliance Cooperative of farms, some CNG or Organic Pittsburgh, PA 15206 ~ 412.586.7577 www.pennscorner.com Pick-Up: More than 35 locations in Allegheny and Indiana Counties Winter Option Available
Serenity Hill Farm Cheswick, PA 15024 ~ 724.316.4175 www.serenityhillfarms.com Pick-Up: On Farm, Shadyside Winter Option Available
Beaver County Brenckle's Farm & Greenhouse, Organic Zelienople, PA 16063 ~ 724.453.6773 www.brencklesfarm.com
Pick-Up: On Farm and at more than a dozen locations in Allegheny, Beaver, and Butler Counties
Kohser Farms, Organic Monaca, PA 15061 ~ 412.596.0264 www.facebook.com/KohserFarmsCSA
Pick-Up: Beaver, Beaver Falls, Cranberry, Monaca, Moon, New Brighton, and East Liverpool, Ohio
Harvest Valley Farms Valencia, PA 16059 ~ 724.816.0853 www.harvestvalleyfarms.com
Pick-Up: Aspinwall, East Liberty, Highland Park, Monroeville, Oakland, Regent Square, Squirrel Hill, North Hills Winter Option Available
Harvest View Farm & Market Butler, PA 16001 ~ 724.282.8038 www.harvestviewfarm.com Pick-Up: On Farm
*Kretschmann Family Organic Farm & CSA Rochester, PA 15074 ~ 724.452.7189
Pick-Up: On Farm and at more than 30 locations in Allegheny, Beaver, Washington, and Westmoreland Counties Winter Option Available
Butler County Crighton's Farm Prospect, PA 16052 ~ 724.822.7644 www.crightonsfarm.com Pick-Up: On Farm
e d i b l e a l l e gh e n y. com
n
edible Allegheny
47
Fayette County
Clarion County Clarion River Organics Sligo, PA 16255 ~ 412.589.9276 www.ClarionRiverOrganics.com
Pick-Up: More than 24 locations in Allegheny, Butler, Clarion, Clearfield, Erie, Jefferson, Venango, and Washington Counties Winter Option Available
*Republic Food Enterprise Center Republic, PA 15475 ~ 724.246.1536 www.republicfoodenterprisecenter.org Pick-Up: On Site, Connellsville, Mt. Pleasant, Uniontown, and more! Winter Option Available
Forest County Erie County Hunter Farms, Organic Fairview, PA 16415 ~ 814.840.4370 hunterfarmsorganic.com Pick-Up: On Farm, Erie, Fairview
Mason Farms Lake City, PA 16423 ~ 814.774.8592 www.masonfarms.net Pick-Up: On Farm, Edinboro, Erie
Edible Earth Farm, Organic Tionesta, PA 16353 ~ 814.303.9663 www.edibleearthfarm.com
Pick-Up: On Farm, Clarion, Erie, Lakewood, Pittsburgh, Titusville, Warren Winter Option Available
Pick-Up: On Farm, Edinboro, Erie, Waterford
Yesterday's Favorites Farm Waynesboro, PA 17269 ~ 717.658.2501 www.yesterdaysfavoritesfarm.com
Bearlin Acres Farm Shippensburg, PA 17257 ~ 717.530.3605 www.bearlinacres.com Pick-Up: On Farm
The Teed Farm Albion, PA 16401 ~ 814.756.4671 Pick-Up: On Farm, Edinboro, Erie
Lawrence County Villa Maria Farm Villa Maria, PA 16155 ~ 724.964.8920 ext. 3385 www.humilityofmary.org Pick-Up: On Farm
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 value-added 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.
48
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Lengel Brothers' Farm and Market Mercer, PA 16137 ~ 724.967.1789 www.facebook.com/ LengelBrothersFarmersMarket Pick-Up: On Farm and more!
Northwest Pennsylvania Growers Cooperative, a cooperative of allnatural, chemical free, non-GMO farms Mercer, PA 16137 ~ 724.662.1231 www.nwpagrowers.com
Pick-Up: Butler, Cranberry, Cranberry Township, Edinboro, Erie, Franklin, Greenville, Grove City, Hermitage, Meadville, New Castle, Pittsburgh, Slippery Rock, Wexford, Zelienople Winter Option Available
Franklin County Pick-Up: On Farm, Chambersburg
Peace by Piece Farm on Boyd Run Waterford, PA 16441 ~ 814.969.8345 www.peacebypiecefarm.com
Mercer County
Nu-Way Farm Fredonia, PA 16124 ~ 724.475.2447 www.facebook.com/NuWayCsa Pick-Up: Hermitage, Greenville, Mercer
Three Sisters Farm Sandy Lake, PA 16145 ~ 724.376.2797 www.bioshelter.com Pick-Up: On Farm and more!
Somerset County
Washington County
Providence Acres Farm, CNG Friedens, PA 15541 ~ 814.267.6641 www.facebook.com/PAFarm
Conover Organic Farm Burgettstown, PA 15021 ~ 724.947.2850 www.conoverfarm.com
Pick-Up: On Farm
Pick-Up: On Farm, Sewickley, Southpointe
Summer Smiles Honey Farm Stoystown, PA 15563 ~ 814.525.0306 www.summersmileshoney.com
Left Bower Farm Avella, PA 15312 ~ 412.203.3486 www.leftbowerfarm.com
Pick-Up: On Farm
Pick-Up: Houston, Washington, Upper St. Clair
*Matthews Family Farm and Greenhouse Eighty-Four, PA 15330 ~ 724.239.2118 www.matthewsfamilyfarm.com
Pick-Up: On Farm, McMurray, Washington, Waynesburg
Westmoreland County Morris Organic Farm Irwin, PA 15642 ~ 412.370.3206 www.morrisorganic.com Pick-Up: On Farm, U-Pick
Warren County Big Horn Ranch, Certified Grassfed Pittsfield, PA 16340 ~ 814.563.7348 www.BigHornMeats.net Pick-Up: Erie, Franklin, Meadville, Pittsburgh, Titusville, Warren, and Jamestown, N.Y. Winter Option Available
*Stone Church Acres Finnleyville, PA 15332 ~ 724.255.9129 www.stonechurchacres.com Pick-Up: On Farm
Sarver Hill Farm Greensburg, PA 15601 ~ 724.834.2334 www.sarverhillfarm.org
Pick-Up: On Farm, Fayette City, Greensburg, Latrobe, Murrysville Winter Option Available
FoodRoutes Network (FRN) is a national nonprofit organization that provides communications tools, technical support, networking, and information resources to organizations nationwide that are working to rebuild local, community-based food systems. FRN is dedicated to reintroducing Americans to their food — the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to their tables. www.foodroutes.org ∑ 570-673-3398 e d i b l e a l l e gh e n y. com
n
edible Allegheny
49
Feature
Fresh Ideas BY NICOLE BARLEY | PHOTOGRAPHS BY MICHAEL FORNATARO
Hillmon Appliance Corporate Chef Anthony Marino thinks outside the CSA box
C
hef Anthony Marino is having a busy day. When the Edible Allegheny team arrives for a photo shoot at Hillmon Appliance’s Cranberry showroom, we’re greeted by a countertop covered entirely with homemade pizzas and freshly baked pull-apart cinnamon rolls. From the smell of it, there’s more cooking in the back of the house, too. We meet Marino, corporate chef for Don’s Appliances and Hillmon Appliance, as he bustles around “the biggest Jenn-Air demo kitchen in the tri-state area,” prepping everything from toasted walnuts to puff pastry rounds. We’re visiting today to present Marino with a challenge: What can you create with a “mystery” CSA box? Penn’s Corner Farm Alliance has provided the community supported agriculture share, a gathering of earlyspring ingredients that are all local and ready to be molded in the hands of the energetic, creative Marino. The treats that tempted us in the front of the store are a standard
50
edible Allegheny
n
J u n e / J u ly 2 0 1 4
component in whichever of the nine Don’s Appliances or Hillmon kitchens Marino happens to be visiting that day. The live cooking spaces not only invite guests to interact with the appliances they’d like to buy; Marino brings them to delicious life with his live cooking demonstrations and samples. The kitchens feature appliances from a variety of vendors, including Thermador, Wolf, Sub-Zero, Viking, Bosch, and Miele, just to name a few. “This gives customers the kitchen experience — something that they can’t get anywhere else,” he says. A new Robinson location is in the works, and is set to debut the company’s largest test kitchen yet, a 6,000-square-foot space dubbed the “Experience Center,” which will act as the hub for cooking classes with Marino. A native of Bloomfield, Marino trained at the Culinary Institute of America in Hyde Park, New York, and prior to joining the Hillmon team, worked as the senior catering chef for Duquesne University. To prepare these two “light, well-balanced” dishes, Marino is utilizing
WHAT’S IN THE BOX? Penn’s Corner Farm Alliance provided us with an early-spring CSA share*, which included: 1. Hydroponic bibb lettuce, Harmony Grove Farm, Harrisville 2. ¼ pound chèvre, River View Dairy, Emlenton 3. 2 pounds organic stone ground cornmeal, Weatherbury Farm, Avella 4. 3 pounds Braeburn apples, Dawson’s Orchards, Enon Valley 5. 1 dozen eggs, Heritage Farm, Ridgway 6. ½ pint maple syrup, Weeping Willow Farm, Hartstown *Penn’s Corner Farm Alliance shares, which begin June 11 and run through November 19, are still available!
1
3 Jenn-Air’s Multi-Mode 2-Speed Convection Oven and the Pro-Style 48-inch Gas Rangetop, complete with a chrome-infused griddle. If you, like me, ever wonder when it’s appropriate to use the convection setting on your oven, Marino says that unless you’re slowly braising something or cooking a cheesecake in water, for example, use it. A convection oven eliminates “dead spots” in ovens and cooks foods, from cakes to roasts, uniformly — in other words, you never have to spin the pan. Marino’s cooking philosophy is this: “Keep it simple, fresh is best, and use all your tools.” It makes sense, then, that although these finished dishes are impressive both in appearance and f lavor, the ingredients and resulting recipes are straightforward. And, whether you’re bringing a new appliance or a new ingredient (by way of your CSA share) into the mix, Marino encourages all chefs to “trust themselves — confidence is key in the kitchen.” That being said, let’s cook!
5
2
4
6
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
51
RECI PES
Maple-Bacon Apple Tart Yield: 4 servings
Editor’s note: Chef Marino used a hot griddle to lightly char sections of the lettuce for approximately 1 minute before serving. This recipe works beautifully with grilled or chilled lettuce. ingredients:
All-purpose flour 1 9 ½ ounce sheet frozen puff pastry thawed overnight in the refrigerator 8 slices applewood smoked bacon 2 tablespoons bourbon ¼ cup maple syrup, plus more for apples 2 tablespoons brown sugar, plus more for apples 4 medium apples 4 tablespoons unsalted butter 4 ounces goat cheese 1 large head of bibb lettuce, cored ½ cup walnuts, toasted and coarsely chopped 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar
52
edible Allegheny
n
J u n e / J u ly 2 0 1 4
directions:
1. Position a rack in the center of the oven, and preheat to 350ºF. On a lightly floured surface, roll out the puff pastry to a 12x15-inch rectangle. 2. With a 3 ½- to 4-inch round cookie cutter, cut out 4 disks of puff pastry. Prick each disk all over with a fork. Arrange them on a rimmed baking sheet, line with a nonstick baking mat or parchment, and bake until puffed and golden, about 25 minutes. Set aside to cool. 3. Combine the bourbon and maple syrup, and brush bacon slices on both sides, placing them on a prepared cookie sheet. Sprinkle slices with 2 tablespoons brown sugar. Bake at 350ºF for 15-20, until caramelized. Let cool. Crumble into ½-inch pieces. 4. Peel and core the apples. Cut off about ½ inch from both ends of each apple to create two flat surfaces, then cut the apple in half along the equator. You should have eight ½- to ¾-inch thick apple rings. Toss apples with just enough maple syrup and brown sugar to coat. 5. Heat 2 tablespoons of butter in a 12-inch ovenproof skillet over medium heat. Cook 4 rings at a time, until sugar starts to caramelize and the bottoms are light golden brown, about 3 minutes. Flip and cook for three more minutes. Add remaining 2 tablespoons of butter, and cook remaining 4 slices of apples. 6. Prepare tarts, using a round of puff pastry as the base. Stack with an apple, then top with goat cheese. Repeat with another apple slice, again topping with goat cheese. 7. Tear lettuce leaves, and toss with walnuts and candied bacon. Prepare vinaigrette by whisking the olive oil and balsamic vinegar in a small bowl. Toss the salad with the dressing, and season to taste with salt and pepper. Distribute among 4 plates, and serve with the tarts.
Savory Cornmeal Cake with Goat Cheese Glaze Yield: 8 servings
Chef’s note: “The cool part about this recipe is everybody thinks a cake is going to be sweet — this one is savory and has great texture,” says Marino. “It can be served at brunch or as a side dish at a cookout.” ingredients:
1 ½ cups all-purpose flour ¾ cup yellow cornmeal ½ cup toasted pine nuts 1 ½ cups plus 3 tablespoons sugar ½ cup butter, melted 1 tablespoon lemon zest 1 teaspoon baking powder ¼ teaspoon kosher salt ⅔ cup sour cream 4 large eggs 3 tablespoons fresh thyme, chopped ½ cup fresh lemon juice 2 ounces goat cheese 2 tablespoons sun-dried tomatoes, diced
directions:
1. Position a rack in the center of the oven, and preheat to 350ºF. Butter a 9x2-inch round cake pan. Line the bottom with a round of parchment paper, and butter the parchment. 2. In a medium bowl, whisk together the flour, cornmeal, pine nuts, basil, lemon zest, baking powder, and salt. 3. In a separate bowl, add the sour cream. Add the eggs, one at a time, whisking to combine. Add 1 ½ cups sugar, and whisk until smooth. Using a rubber spatula, fold the dry ingredients into the wet ingredients in two batches. Mix until smooth. Stir in the melted butter with a rubber spatula until blended. 4. Scrape the batter in the prepared pan, spread evenly, and bake until the top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes. A skewer inserted in the middle of the cake should come out looking a bit moist, and the sides of the cake may have begun to pull away from the pan. Cool on a wire rack. 5. To make glaze, mix lemon juice, goat cheese, three tablespoons of sugar, and sun-dried tomatoes until smooth. Frost cooled cake, slice, and serve. Tip: When serving, slice with a hot knife — it will go through the cake “just like butter.” Heat the blade under hot water from the faucet before making each cut. Drying the knife is not necessary, says Chef Marino.
Hillmon Appliance, 780 Commerce Park Drive, Cranberry Township. 724.779.9393. hillmonappliance.com. Penn’s Corner Farm Alliance, 6400 Hamilton Ave., East Liberty. 412.363.1971. pennscorner.com. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
53
Feature
Eat, Drink, & Be
Married BY Andrea Bosco | Photographs from Craig Photography
It’s wedding season! Get the details on an outdoor celebration filled with lots of locavore love. Plus, local bakeries help us create a Pittsburgh cookie table, and experts share their top planning tips
A
riel Nieland and Brandon Forbes began planning their al fresco wedding with three things in mind, “good food and drinks, good live music, and an intimate setting.” For the pair, the laid-back vibes required no theme or color scheme, but serious vision and the support of local vendors. On June 8, 2013, the couple wed less than a year after they were engaged in Cinque Terre, Italy. The setting? The backyard of Ariel’s father’s 1920s BeauxArts-style home in Squirrel Hill. With the work of wedding planner Sean Gray of Sean Gray International, their aesthetic outlook became a reality. The intimate soirée, captured by Elizabeth and John of Craig Photography, was equal parts charm and summer, and laden with inspiring details.
Jimmy Lohr of greenSinner crafted “soft and natural” centerpieces using 100-percent local and in-season blooms. “I love all flowers and wasn’t particular about having a certain color,” says Ariel. “Jimmy nailed it.”
“The setting itself naturally incorporated lots of lush green from the surrounding shrubs and trees,” says Ariel, who donned the “Willow” gown by designer Jenny Packham.
54
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Ariel and Brandon strung their guests’ RSVP cards, designed by Golden Rectangle Press on Etsy, for all to see. Locally, they commissioned Sapling Press to create day-of programs.
BRGR served appetizers, like grilled cheese bites, bacon-wrapped meatballs, and Thai fresh rolls — the bride and groom’s favorite.
The 115 guests sipped on Round Corner Cantina mocktails, craft cocktails, such as the Angelita — Espolón Tequila Blanco, Chartreuse, basil, lemon, lime, sugar, and soda — and wine and beer.
Bella Christie and Lil’ Z’s Sweet Boutique impressed with a mix of traditional Pittsburgh cookie table offerings and delicious mini donuts. Taco options included Korean braised beef short rib with kimchi, shrimp with pineapple and sweet chili sauce, and spicy jerked chicken with fresh avocado cream, just to name a few. Guacamole, truck-made tomato salsa, onion, cilantro, and lime, and organic Basmati rice and pinto beans were a tasty finish.
Open seating and farm tables were simple, casual touches. Guests chose from four burger selections, including the King Salmon and the Shrooms burger, stacked with forest mushrooms, caramelized onions, Brie cheese, and mustard aioli. Each burger — turkey and veggie, too! — was plated with Parmesan-and-herb-tossed fries and a chopped salad with goddess dressing.
Dinner featured an ample menu of handcrafted burgers and tacos from the BRGR Food Truck and the PGH Taco Truck.
Homemade jam by Breadspreads by Susan in flavors Peach Vanilla, Blackberry & Blueberry, and Strawberry Lemonade were given as sweet favors. The jars’ custom labels were designed by GersonCurse on Etsy.
The former Dozen Bake Shop whipped up a “naked” cake, flavored Cookies and Cream, which the couple topped with wooden peg dolls that resembled them and their two pets, Olive and Cass, found on the Knottingwood Etsy shop.
“To me, one of the most stand-out features was the magical lighting that gradually appeared over the course of the evening in gorgeous and unexpected ways, thanks to Martin of LUXE Lighting & Atmospheres,” says Ariel. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
55
The Great Outdoors
There are important items to consider if you’re planning outside nuptials. In fact, a number of Pittsburgh parks are available, providing gorgeous, lush settings. We checked in with Pittsburgh Parks Conservancy Senior Manager of Marketing and Communications Scott Roller, as well as photographer Elizabeth Craig, for their top tips.
Paperwork Roller says you will need permits for the space, banner/sign placement, and valet, and your caterer will need an “extension of premises” permit to serve alcohol.
Weather Have an inclement weather plan in place, he says. “This can mean rain, or unseasonably cold or warm temperatures. Most tent rental companies can provide heaters or fans. If it rains, make it fun — wear colorful galoshes, use colorful umbrellas.” Craig adds, “Choose light-colored, Pagoda-style umbrellas. Black umbrellas absorb light and solid-colored umbrellas bleed colors on to the skin and can look weird in photos.”
Footwear Says Roller, “Wear appropriate footwear for the outdoors — super high heels will sink into the grass. Thought it’s a benefit to us (aeration), your guests won’t be happy.”
Parking and Directions “Have a parking plan in place — a space where the valet will park the cars,” he says. “Have directional signage and if guests are using
GPS, encourage them to use carefully vetted key search terms, like ‘The Overlook at Schenley Park’ and ‘Mellon Park Rose Garden.’”
Confetti “Instead of rice or balloons, carry your outdoor theme into what you throw — wild bird seed,” says Roller. “Plus, it’s environmentally safe.”
Mother Nature Roller encourages couples to tie the outdoor location into their stationery suite. “Use tree leaf or flower images that will be in bloom at the time of your wedding as a motif. And, use nature references in your vows.” Adds Craig, “Try to carve out time around dusk for some extra portraiture. Changing light and colors in the sky make for dramatic photos.”
Portraiture Craig advises couples to avoid getting married by candlelight at night. “It’s romantic, but not realistic for photos,” she says. Here’s an idea: “A lantern send-off can be a fun way to end your evening, and photographically, it’s gold!”
Craig Photography, 502 W. North Ave. #2F, North Side. 724.355.9079. craig-photography.com. Pittsburgh Parks Conservancy, 2000 Technology Drive, Suite 200, Oakland. 412.682.7275. pittsburghparks.org.
56
edible Allegheny
n
J u n e / J u ly 2 0 1 4
CRAZY FOR COOKIES PhotographS by michael fornataro | Styling by andrea bosco, samantha casale + jason solak
T
housands of cookies on one table — it’s perhaps one of the best, most mouthwatering parts of a Pittsburgh wedding. From Pizzelle and Peaches, to Buckeyes and Lady Locks, mothers, aunts, and grandmothers take part in intense bake sessions prior to the big day. Families haul the holy confections into venues across the region by the dozens — sure it’s sacrilege to do without. Though today, brides are looking beyond the baked goods for additional pastries and desserts as a bonus, according to Rania Harris of Rania’s Catering. “It’s almost a religious experience,” she says. “It’s a family collaboration. We’re having a lot of brides say their families are going to bake, but they’d like to add some of my pastries, too.” Harris provided us with a taste of her exquisite miniature pastry for our photo shoot, which included Petit Fours, Fresh Fruit Tarts, Vanilla and Raspberry Pyramids, Marzipan and Bavarian Slices, and Key Lime Tarts. For the old-world Italian element, Ann Vickers of Bella Dolci Cookies churned out five dozen traditional cookies with flair — Marbled Blossoms; Cherry Cheesecake Cookies; Trillionaire Brownies, with layers of caramel, cookie dough, and ganache; Chocolate Sprinkles Sandwich Cookies; and Coconut Macaroons. Classic in size, one Edible Allegheny staffer described them as, “Unquestionably fresh, cake-y, and moist.” We incorporated Mediterra Bakehouse’s artisan sweets in the form of Chocolate Hazelnut Biscotti; Brown Sugar Short Bread Cookies, filled with chocolate ganache; Double Chocolate Brownies; Chocolate Chip Cookies, sprinkled with sea salt; and Mr. & Mrs. Embossed Sugar Cookies, which added robust flavor and an alluring dominance to the table. As tradition goes, guests pile their plates, then prepare to package. One thing’s for sure, the morning after is a guaranteed breakfast of champions. Bella Dolci Cookies, Charleroi. 412.576.2618. belladolcicookies.com. Mediterra Bakehouse, 801 Parkway View Drive #8, Robinson. 412.490.9130. mediterrabakehouse.com. Rania’s Catering, 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com. Special thanks to All Occasions Party Rental for the tableware. 3600 Liberty Ave., Strip District. 412.471.2100. 72 Wilson Road, Eighty Four. 724.735.1500. allparty.com. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
57
Feature
THAN
a i r
We E xper ience t he upl if it in g b en ef it s of acupunct ur e First Han d w it h D e bb i e Hardi n BY RACHEL JONES | Photographs by Michael Fornataro | ART DIRECTION BY JASON SOLAK
I
“
f acupuncture could be your magic wand, what would it cure?” asks Debbie Hardin, licensed acupuncturist at Hardin Acupuncture. As the f lood of ideas rushes through my head, I focus on the bout of seasonal allergies I’m currently battling. We also discuss my relationships with headaches and lower back pain, and other details of my medical history as she checks my pulse. With my forearms on her desk, Hardin reaches across and holds both of my wrists, slightly adjusting to get the feel of the quality in different positions.
58
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Even as Hardin’s soothing voice explains the details of the procedure, I’m still a little nervous about my first acupuncture treatment. It’s not that I hate needles; I just don’t like looking at them. And although acupuncture has worked wonders for my uncle, I’m not sure if I want to become a pincushion. “I think people on TV or in photos like to show people with tons of needles in their faces,” Hardin says with a laugh. “It’s rare to use that many. A typical treatment is seven to 10 needles, and they’re as thin as a cat’s whisker.” OK, that’s adorable. I can do this.
THE BIG PICTURE Before I embark on my first acupuncture experience, Hardin recalls hers. “I didn’t really know anything about acupuncture, but I had a lot of nagging health issues,” she says. “My sister kept pushing me to see her friend who was studying acupuncture. I went out of curiosity, but it really did change my life. I felt confident and healthy and strong, and that was the start of it all.” After finishing up her undergraduate degree in English, Hardin decided to earn her Master’s degree in acupuncture at the Maryland University of Integrative Health, formerly the Tai Sophia Institute. “I think we get so used to just getting by, never feeling our best,” says Hardin. “It’s amazingly fulfilling to help people feel a way that they never thought they could feel.” For five years — two of those in Pittsburgh — Hardin has helped patients from ages 8 to 88 feel their best with Chinese medicine, the oldest continuously practiced medicine in the world. Experts say we are mentally and physically healthy if our bodies are in balance. When something is off, acupuncture helps the system work more efficiently and more harmoniously together to alleviate these negative symptoms. Particular points on the body are more accessible to needles, and their placement sets the body’s natural healing abilities into motion. “And it’s not that because a person has back pain, the needles will necessarily go in the back,” Hardin says. “It really depends on what else is going on with the person. Ten people could come in with back pain, and they’d all get a different treatment.” Acupuncture patients come in with everything from depression to digestive issues. Women’s health is a popular concern, as well as anxiety, insomnia, chronic pain, and anything dealing with inflammation, such as allergies or sinusitis. After treatments, Hardin recommends the frequency for future appointments and personalized lifestyle suggestions. “I don’t want to overwhelm them, but if I notice something they describe in their lifestyle that is linked to a symptom, I will try to help them make those connections,” she says. She also recommends everyone takes a few moments every day to do absolutely nothing — love that!
HERE WE GO While I’m on the massage table, Hardin again checks my pulse and our Staff Photographer Michael Fornataro checks his lighting. She steps back to a shelf behind my head to grab five needles, then makes her way to the end of the table. I honestly do not realize the first one has been placed in the top of my left foot until she tells me. Hardin slowly works her way around the table, gliding one needle in the top of my right foot, one in the back of each hand, and one between my eyebrows. Each one painless and unnoticeable, even as Fornataro starts to take his photos. At first, instead of focusing on the relaxing treatment, I’m putting my energy toward how my hands are turned in order to get the best shot. But when he and our Art Director Jason Solak head out of the room, Hardin gives me five minutes to myself before I have to get back to work. (Note: A typical treatment runs 20 minutes.) The lights are off and a soothing ocean soundtrack is on. In that moment, I’m not pierced or pained. I am calm, relaxed, and on the verge of drifting off to sleep. Good thing she came back when she did! She removes the needles just as gently as she administered them, and checks my pulse again. As I put my shoes back on, Hardin explains that my particular treatment was meant to make me more grounded. The congestion will work it’s way down, and I’ll be able to breathe out of my nose again. Driving back to the WHIRL office, I start to feel a tingling sensation in my hands. The pressure works its way up my arms, reaching my shoulders by the time I make it back to my desk. Then, I feel pressure building at the bridge of my nose. It slowly moves down my nose and later resurfaces at the base of my skull. I guess this is the “grounding” Hardin forecasted, but when the pressure and stress evaporate, I feel incredibly light and free. The kind of happiness only first kisses and warm sunshine can bring. And the best part: I woke up bright and early the next morning, totally refreshed and ready to tackle the day. No snooze button necessary. Hardin Acupuncture, 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.
Mark Your CalendaR Debbie Hardin will be hosting Acupuncture Happy Hours at Embody Natural Health on June 27 and July 18 at 5:30 p.m. The combination of the stress-reducing treatment and a glass of organic juice make for a perfect start to the weekend. Tickets are available at eventbrite.com. Embody Natural Health, 5400 Butler St., Lawrenceville. 412.477.0767. embodynaturalhealth.com.
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
59
Edible Kohler_Splash 5/2/14 12:35 AM Page 1
NICKLAS SUPPLY SPLASH www.exploresplash.com Nicklas Supply www.nicklassupply.com Location CItywide 724-772-1060
Karbon® Kitchen Faucet
The Karbon articulating faucet offers precision and control in the kitchen’s most pivotal area. Innovative and enduring KOHLER® faucets deliver a lifetime of style and performance – all at a great value. Visit our showroom to experience firsthand the exceptional quality of KOHLER faucets.
60
edible Allegheny
n
J u n e / J u ly 2 0 1 4
dining guide This Summer Salad is the creation of Vallozzi’s Pittsburgh Executive Chef Josiah Henry.
Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable. –––––– Bridgeville ––––––
Bee’z Bistro & Pub
A family-owned restaurant that’s been in business for 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.
Bella Sera
Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.
Braddock’s Pittsburgh Brasserie
New to Braddock’s Pittsburgh Brasserie in the Renaissance Hotel is Executive Chef Jason Shaffer. His diverse experience has made him the master of many types of cuisine, from burgers to traditional French. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that will define his creations. 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com.
–––––– Cranberry Township ––––––
Restaurant ECHO
Rumfish Grille’s chef-driven menu is focused on serving fresh seafood, and locally sourced and organic items. The restaurant’s open kitchen concept, led by Chef Chet Garland, adds an entertaining element to the dining experience. 1155 Washington Pike, Bridgeville. 412.914.8013. rumfishpgh.com.
Restaurant ECHO’s fresh, seasonal menus are created by Executive Chef and Owner Brian Hammond, whose 13 years of experience include working in Michelin-starred restaurants. Order European-influenced, New American cuisine, featuring locally grown produce; locally raised animals; and handcrafted breads, pasta, and sauces. Enjoy more than 40 beers, as well as specialty cocktails and appetizers. 1740 Route 228, Cranberry Township. 724.779.3246. restaurantecho.com.
–––––– Canonsburg ––––––
–––––– Downtown ––––––
Rumfish Grille
Habitat
Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” says Chef Jason Dalling. 510 Market St., Downtown. 412.773.8848. habitatrestaurant.com.
Where art meets industry Bar Antonio
In the heart of Pittsburgh, welcoming business
and theater drinks. crowds alike, Andys is the ideal spot to Bar Antonio is all about great food and premium unwind. Enjoy carefully selected snacks, wines, From the Formaggio Pate to the free-range, woodbeers and cocktails, perfectly paired by our chef and oven roasted wings to the Italian sausagesommelier. sliders,InChef Andys a rich setting of pop-art and industrial Domenica has prepared a mouth-watering tapas menu the impact of Andy TheWarhol feature bar of Fairmont Pittsburgh hotel is accents that celebrate and Andrew Carnegie, Andys is Pittsburgh’s more information, with an Italian twist! Specialty cocktails and craft beers one of premier the most For captivating spots in the city, with please call 412 773 8848 social destination—where industry, and are the perfect accompaniments. The sleek Euro setting art meetsexquisite interior510finishing, classic cocktails, and Market Street, Pittsburgh where you meet the city. creates an upscale atmosphere ideal for happy hour an extensive wine list. Chef Jason Dalling pairs get-togethers. Located at the corner of West McMurray local cheeses and chocolates with local wines and Morganza Roads, next to Merante Brothers Market, for featured flights. 510 Market St., Downtown. 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1 3/5/10 4:09:21 PM Canonsburg. barantonioPGH.com. 412.773.8848. andyswinebar.com.
Photograph by Cayla Zahoran.
Six Penn KitcheN
Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
61
–––––– Lawrenceville ––––––
Sonoma
SPOON
In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.
Spoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.
–––––– East Liberty ––––––
–––––– Gibsonia ––––––
Salt of the Earth
A core menu of creative dishes is available throughout each season at Salt of the Earth, but to take full advantage of seasonal ingredients, a rotating cast of menu items also changes weekly. Garfield Community Farms provides the majority of produce, and Chef Chad Townsend sources from Penn's Corner Farm Alliance, prepares pastured chickens from Lamppost Farm, and selects artisan cheeses from Wild Purveyors. 5523 Penn Ave., Garfield. 412.441.7258. saltpgh.com.
The Pines Tavern
This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.
cure restaurant
This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.
Franktuary
To “redeem fast food, one frank at a time,” Franktuary uses ingredients from local farms, including Ron Gargasz Certified Organic Farms, Horizon View Farms, and North Woods Ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments. Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler St., Lawrenceville. 412.586.7224. franktuary.com.
–––––– Greensburg ––––––
BRGR
BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, East Liberty. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. brgrpgh.com.
The Supper Club
As Westmoreland County’s only true farm to table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors. Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.
Industry Public House
Named for its vintage, industry-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St., Lawrenceville. 412.683.1100. industrypgh.com.
–––––– Highland Park ––––––
NOTION RESTAURANT
notion restaurant serves dinner Tuesday through Saturday from 6-10 p.m., and offers a four-course fixed price menu, along with a six- and eight-course Chef’s Tasting Menus. Of his creative and ever-evolving menu, Chef Dave Racicot says, “I feel I have the obligation to use the best and most sustainable ingredients I can find.” 128 South Highland Ave., East Liberty. 412.361.1188. notionrestaurant.com.
E2 E2
E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.
La Gourmandine Bakery
This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. A second location is set to open in Mt. Lebanon late summer. 4605 Butler St., Lawrenceville. 412.682.2210. lagourmandinebakery.com.
–––––– Irwin ––––––
Union Pig and Chicken
Curb any barbecue cravings at Chef Kevin Sousa’s Union Pig and Chicken. Wash down the hearty, homemade goodness with local liquors or a glass of Pittsburgh Seltzer and house syrup. The full food and beverage menus are also available at the upstairs bar, Harvard & Highland. 220 N. Highland Ave., East Liberty. 412.363.7675. unionpgh.com.
62
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Cenacolo Restaurant
Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, customers can enjoy delicious dishes made from scratch at this Italian restaurant. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin. 724.689.2176. cenacolorestaurant.com.
Pastitsio
Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. mygreektakeout.com.
–––––– Oakland ––––––
Tamari
With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city. For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.
Legume
Café IO
Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon. 412.440.0414. cafeio.com.
Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.
–––––– Mt Washington ––––––
Wild Purveyors
Every product sold at this specialty food market — from wild edible plants and berries to organic dairy — comes exclusively from the farms and forests of Western Pennsylvania. The onestop destination offers certified-organic and sustainable farm fresh produce, hormone and antibiotic-free meats, GMO-free grains and flour, artisan cheeses, and wild mushrooms. 5308 Butler St. 412.225.4880. wildpurveyors.com.
Altius
Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic and sustainable wine menu. 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.
Lucca
Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.
–––––– Ligonier ––––––
Out of the Fire Café
sushi fUku
Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family. State Route 31, Suite 200, Donegal. 724.259.8887. outofthefirecafe.com.
Isabela on Grandview
Chef Alan Peet is committed to Western Pennsylvania’s regional food system, utilizing goods from purveyors such as Penn’s Corner Farm Alliance, Jamison Farms, Blackberry Meadows, and local farms and foragers. The restaurant has been voted one of the top 100 Most Romantic Restaurants in the U.S. by OpenTable.com. 1318 Grandview Ave., Mt. Washington. 412.431.5882. isabelaongrandview.com.
Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners. It doesn’t get much fresher than that! 120 Oakland Ave., Oakland. 412.687.3858. sushifuku.com.
–––––– Moon Township ––––––
–––––– North Hills ––––––
–––––– Point Breeze ––––––
SAVORY HILL
With cuisine best described as “New American,” Savory Hill offers a selection of traditional favorites with some twists, along with an ever-changing feature menu. The eclectic bistro is filled with locally sourced selections, prepared creatively by Executive Chef Thomas J. Langan. 988 Brodhead Road, Moon Township. 724.457.7109. savoryhill.com.
Willow
Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.
The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Café also partners with the Farmers’ Market Co-op of East Liberty as well as Penn’s Corner Farm Alliance. Other produce is sourced from Harvest Valley Farm in Valencia and Jamison Lamb Farm in Latrobe. 7227 Reynolds St., Point Breeze. 412.371.0600. frickart.org.
–––––– Mt. Lebanon ––––––
–––––– North Side ––––––
–––––– Regent Square ––––––
BREADWORKS
Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are exciting and experimental, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 South Braddock Ave., Regent Square. 412.243.4348. root174.com.
Bistro 19
The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Gibson Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Farms, and Uptown Coffee. 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.
A Pittsburgh staple, Breadworks delivers bread daily to local restaurants, grocery stores, and specialty markets. The artisan bread offerings are also sold at the retail location on Pittsburgh’s North Side. At the end of each day, all unsold bread is donated to local shelters and food kitchens. 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.
The Café at The Frick
Root 174
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
63
Local. –––––– Shadyside ––––––
Square Local CraftCafé Beers
Square Café a proud supporter of Grow Pittsburgh, onis 16-Tap Rotation sourcing herbs, heirloom tomatoes, and potatoes Over 400 Bottle Choices from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, Beer Tastings and bread from Allegro Hearth Bakery. Even the plates Every Wednesday are made locally by the Riverside Design Group, and the walls Live are bedecked art from Pittsburgh Originalwith Music talents. 1137 S. Braddock Regent Square. Every Tuesday Ave., at 9 pm 412.244.8002. square-cafe.com. Exceptional Homemade Food ‘til Midnight
Casbah
Specializing in Mediterranean-inspired cuisine, many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.
–––––– Robinson ––––––
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.
b
he
ar
oT ver
Bicycle Cafe
SOUT H SIDE
Just off Robinson Townand CentreGrill Exit Bocktown Beer 412.788.2333 · bocktown.com
Bocktown prides itself on the use of local vendors for Follow bocktowntapshot on Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com
Eden
Celebrating its farm-to-table attitude, Eden serves up the perfect dishes for clean, healthy eating. From raw and vegan entreés, to Sunday brunch and juice shots, the BYOB eatery relies on local cooperatives and farms to produce a tempting menu that’s suitable for every lifestyle. 735 Copeland St., Shadyside. 412.802.7070. edenpitt.com.
PI T TSBURG H
OTB Bicycle Cafe
This cafe’s Managing Partner Marty Maloney says that diners are always asking for local beers, which is why East End Brewery and Church Brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698. North Park Boathouse, 10301 Pearce Mill Road, Allison Park. 724.940.5000. otbbicyclecafe.com.
–––––– Squirrel Hill ––––––
Mediterra Bakehouse & Cakehouse
Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in-house. 801 Parkway View Drive, Building 8, Robinson. 412.490.9130. mediterrabakehouse.com.
Allegro Hearth Bakery
Paris 66
An eatery focused on “everyday French cuisine” in a traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside. 412.404.8166. paris66bistro.com.
Allegro Hearth Bakery mixes only enough dough for the next day. The loaves are baked on a stone hearth, imparting a distinct flavor. Also serving pastries, pies, and cakes, the bakery sources local products from vendors including Turner Dairy, and supplies bread and pastries to more than 35 Pittsburgh businesses. 2034 Murray Ave., Squirrel Hill. 412.422.5623. allegrohearth.com.
–––––– Strip District ––––––
–––––– Saxonburg ––––––
Randita’s Organic Vegan Caf & Mobile Food Truck Randita’s Organic Vegan Café
Committed to serving delicious, healthy, plant-based foods that are GMO-free and sustainable, Randita’s Organic Vegan Café works with local sources, located minutes from the café, including Frankferd Farms, Five Elements Farm, and Danna’s Natural Foods & Supplements. East End Food Co-op and Whole Foods Market are also favorites. 210 W. Main St., Saxonburg. 724.822.8677. 207 Commercial Ave., Aspinwall. randitas.com.
–––––– Sewickley ––––––
–––––– South Side ––––––
Salúd Juicery
Ibiza Tapas & Wine Bar
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. saludjuicery.com.
64
Soba
Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Danielle Cain. Guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. bigburrito.com/soba.
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be share with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson St., South Side. 412.325.2227. ibizatapaspgh.com.
Bar Marco
The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. The Livermore, 124 S. Highland Ave., East Liberty. 412.361.0600.
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.
Executive Chef Jennifer Girasole of Girasole in Shadyside presents a fresh salad of roasted sunchokes, hazelnuts, and goat cheese. –––––– Upper St. Clair –––––– rosemary
Lidia’s Italy Pittsburgh
Gaucho Parrilla Argentina
Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.
Lidia’s Italy Pittsburgh offers classical and regional Italian cuisine that embraces the use of fresh, seasonal ingredients. Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.
Wild Rosemary
Once only a dream in the heads of co-owners Chef Gloria Fortunato, chief designer/manager Cathleen Enders, and baker Lynne Bielewicz, Wild Rosemary Bistro has become a favorite with restaurant-goers craving a unique blend of Italian and Mediterranean cuisine. The ever-changing menu features the freshest in-season ingredients available from local vendors, such as Fede Artisan Pasta. Rather than a la cart, dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper St. Clair. 412.221.1232. wildrosemary.com.
–––––– Washington ––––––
Kaya
To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.
Prestogeorge Coffee & Tea
This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-andcafé offers more than 200 gourmet coffees, including organic varieties, a wide variety of loose leaf teas, and specialty foods, from local honey to biscotti. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com.
savoy
La Prima Espresso
This Pennsylvania Certified Organic coffee roaster and café strives to be a valuable member of the local and global communities through its green and Fair Trade coffee selection. The wholesale roasting location is now located on the North Side. 205 21st St., Strip District. 412.281.1922. laprima.com. Photograph by Cayla Zahoran.
Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports Breadworks, La Prima Espresso, and Marty’s Market; and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.
Angelo’s Restaurant
For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.
The SpringHouse
The SpringHouse has happy cows, which they feed and milk themselves for use in all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington. 724.228.3339. springhousemarket.com. e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
65
East End Food Co-op 7516 Meade Street Pittsburgh, PA 15208 (412) 242-3598 Daily Hours: 8 AM - 9 PM
EDIBLE ALLEGHENY Directory
Nature’s Table
Find the region’s best Local offerings
www.eastendfood.coop BREWERIES BOCKTOWN BEER & GRILL
open to everyone, every day
The Secret of Yoga Sutra National Lecture & Book Tour with Pandit Rajmani Tigunait, PhD Spiritual Head, Himalayan Institute June 20th Carnegie Mellon University Rangos Hall - 6pm
300 Beverly Road | Pittsburgh, PA 15216 | 412.344.7434
It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.
Church Brew Works
Voted a top-10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.
EAST END BREWING COMPANY
Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year round and seasonal beers. 147 Julius St., Larimer. 412.537.2337. eastendbrewing.com.
Erie Brewing Company
Daphne Cafe Turkish & Mediterranean Cuisine
Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the East Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.
Hofbrauhaus Pittsburgh
5811 Ellsworth Ave Pittsburgh, PA 15232 • (412) 441-1130 Open for lunch & dinner Tuesday-Sunday
All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.
Penn Brewery
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.
MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE
Domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.
66
edible Allegheny
n
J u n e / J u ly 2 0 1 4
East End Food Co-op
The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop
GIANT EAGLE Market District
Fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle. marketdistrict.com.
GLuten Free Zone
Now you have choices! Shelves are stocked with a variety of glutenfree products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.
Ligonier Country Market Located at Loyalhanna Watershed Farm, the market is open from mid-May to October and gathers more than 130 vendors each week. Shop for a wide variety of fresh produce, flowers, meats, breads, pastries, as well as handmade crafts, jewelry, pottery, candles, soaps, and much more. 110 Andi Lane, Ligonier. 724.858.7894. ligoniercountrymarket.org. Marty’s Market
A community-minded specialty food market and café that celebrates Pittsburgh’s rich cultural and agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.
MERANTE BROTHERS MARKET
Merante Brothers Market is all about handmade, specialty Italian: from Uncle Sal’s famous, handcrafted sausages, to the many varieties of imported olive oils, tomatoes, and pastas. The market is also committed to serving quality foods, such as Boar’s Head products, gluten-free options, and locally sourced meats and produce. 604 W. McMurray Road, Canonsburg. 724.743.5900. merantebrothersmarket.com.
Nature’s Way Market
Natural grocery store, featuring certified organic food, gluten-free products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.
Penn’s Corner Farm Alliance
Local farmer’s co-op. 6400 Hamilton Ave., Homewood. 412.363.1971. pennscorner.com.
Quality Gardens
Large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.
Sunny Bridge Natural Foods
Offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.
Schwartz Living Market
The Schwartz Living Market is an evolving collaborative process of creating “An Urban Oasis for Healthful Living,” working to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303. 1317eastcarson. blogspot.com.
Whole Foods Market
Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
RESTAURANTS Altius Modern Bistro
Opening spring 2014 is this new restaurant venture from the team behind Mt. Lebanon’s Bistro 19. 1230 Grandview Ave., Mt. Washington. 724.831.6276.
Andrew’s Steakhouse
A contemporary steak and fresh seafood restaurant that offers an exclusive wine list. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.
Daphne Café
A family-run restaurant serving Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus. 5811 Ellsworth Ave., Shadyside. 412.441.1130.
THE GREEK GOURMET
Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.
THE LIVERMORE
From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600.
McCormick & Schmick’s Seafood Restaurant The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.
www.unabiologicals.com • 412.889.9746
Organic Beauty & Wellness Products Handcrafted Just For You Come See Us
Osteria 2350
Saturdays in the Strip
20th & Penn
A casual Italian eating establishment, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients. 2350 Railroad St., Strip District. 412.281.6595. cioppinogroup.com.
Join us on Facebook, Twitter, and Pinterest Today
StonePepper’s Grill
With two locations — in Upper St. Clair and Robinson Township — the locally owned StonePepper’s Grill is a fun, casual, full-service restaurant and bar specializing in brickoven pizzas, burgers, salads, and pastas. 1614 Washington Road, Upper St. Clair. 412.854.4264. 1200 Settlers Ridge Center Drive, 412.788.0202. stonepeppers.com.
Up Modern Italian
Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge. 5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.
A RAINBOW OF FLAVORS For Discriminating Taste Buds
2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998
walnut GrIll
Enjoy fresh, upscale casual dining, fit for the entire family at three locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. 1595 Washington Pike, Bridgeville. 412.564.5746. eatwalnut.com.
Unrivaled al fresco dining awaits you.
Make your reservation today • 724.259.8887 • outofthefirecafe.com e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
67
Vallozzi’s Pittsburgh
Looking for healing that goes beyond the masking of symptoms?
Vallozzi’s Pittsburgh has all the elements that one would expect from a Vallozzi family restaurant, with an enticing menu comprised of Vallozzi family traditions, such as homemade pastas including Helen’s gnocchi, pizza, fresh steaks, and seafood. The menu also boasts a number of Italian meats and cheeses flown in from Italy weekly and served from the Fresh Mozzarella bar. 220 5th Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.
Yinzburgh BBQ
Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside. 412.621.YINZ. yinzburghbbq.com.
Schools Chatham University
Acupuncture can help you with: Anxiety • Depression • Migraines • Fertility Chronic Pain • Asthma • Allergies Insomnia • Arthritis and much more. Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com
A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to women only, and co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.
Chop, wok, and Talk!
Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.
Robert Morris University
A 5,000-student university offering 60 undergraduate degree programs and 20 graduate degree programs, located approximately 20 minutes from Downtown Pittsburgh. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.
specialty Bella Dolci Cookies
Offering made-to-order, homemade cookies, pastries, and other sweet treats that can be personalized for any occasion. Owner Ann Vickers uses old-world Italian recipes combined with modern twists to create these indulgent, special occasion creations. 412.576.2618.
BURGH BITS AND BITES
A food tasting adventure and historic walking tour of Pittsburgh neighborhoods. Taste delicious ethnic specialties while on the tour. Come hungry! Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville. 888.718.4253. burghfoodtour.com.
Coffee Tree Roasters
Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops. in Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.
Craig Photography
Award-winning photography services for weddings and special occasions. 502 West North Ave., North Side. 724.355.9079. craig-photography.com.
68
edible Allegheny
n
J u n e / J u ly 2 0 1 4
DJ’S BUTCHER BLOCK
DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices. Also offering local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield. 412.621.3100. djsbutcherblock.com.
Edible Arrangements
Fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., East Liberty. 412.441.2270. ediblearrangements.com.
Espresso A Mano
An espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.
Family Organics
Family Organics is a comprehensive natural and organic shop providing Wildtree and Miessence products and services. Natural and organic foods, cosmetics, hair care, body care and home care. Schedule a freezer meal workshop or in-home tasting today. facebook.com/shopfamilyorganics.
FEDE PASTA
Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.689.2176. fedepasta.com.
FRESH FROM THE FARM JUICES
Newly opened, this juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-akind juices. 1330 Bingham St., South Side. 212.772.0178. freshfarmjuices.com.
GIOVANNI’S CHOCOLATES
Giovanni’s Chocolates was founded on the simplicity of owner Fethi Turan’s love for chocolate. All chocolate and truffles are made by hand in small batches, right in the store. 3049 W. Liberty Ave., Dormont. 412.344.6622.
GRYPHON’S TEA
Specializing in organic, sustainable, and fair trade sources, these hand-bagged and custom-blended batches are available to provide customers with the perfect cup of tea. 4127 Butler St., Lawrenceville. 412.877.4223. gryphons-tea.myshopify.com.
HARDIN ACUPUNCTURE
Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.
HILLMON APPLIANCE
Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. 780 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.
Intellectual Nutrition
Lisa Silberg is a talented personal chef offering specialized food services in the Greater Pittsburgh area. Intellectual Nutrition is a consultation and catering business offering nutritionally balanced meals and cooking classes for groups and individual clients. 412.841.4185. intellectualnutrition.net.
Loom Exquisite Textiles
LOOM Exquisite Textiles provides fabulous fabrics and accoutrements for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.
KQV RADIO
This news radio station is committed to serving its audience with factual, timely news and information, run with a focus on its audience for story suggestions, news tips, and programming critiques. 650 Smithfield St., Downtown. 412.562.5960. kqv.com.
Mattress Factory
A museum of contemporary art that presents art you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, the Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side. 412.231.3169. mattress.org.
MCG Jazz
The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side. 412.323.4000. mcgjazz.org.
Merante Gifts
Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370. merante-gifts.com.
Olive and Marlowe
This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of flavored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com.
THE OLIVE TAP
Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.
Pittsburgh Parks Conservancy
Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $60 million toward park improvements and have recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.
Phipps Conservatory and Botanical Gardens
Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions, bringing fresh perspectives and artists into its historic glasshouse environment, and advocating for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org.
PUREDENT
A mercury-free, mercury-safe, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside. 412.631.8947. puredent.net.
Rania’s Catering
Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. Rania’s Catering, 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com.
Slow Food Pittsburgh
A nonprofit, eco-gastronomic membersupported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes, how our food choices affect the rest of the world. slowfoodpgh.com.
SPLASH KITCHEN BATH Home
From faucets and fixtures to tiles and tops, full custom cabinetry and hardware, SPLASH offers a comprehensive collection of necessities for kitchen, bath, bar, and home. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville. 724.733.2600. exploresplash.com.
Standing Chimney
A store, a gallery, and a destination, located on a farm dating back to the mid-1880s. Open the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.
Ten Thousand Villages
A Fair Trade retailer of artisan-crafted home décor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh.tenthousandvillages.com.
Turner Dairy
Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 800.892.1039. turnerdairy.net.
Una Biologicals
Una Biologicals products are made from the highest quality organic ingredients, without harsh chemicals, petroleum, or artificial fragrances. The company believes that your body and your beauty deserve the best that nature offers. unabiologicals.com.
For the freshest seafood and locally sourced produce... 9Ľß¥ĤÁį PqÁ æíŊįíĉ ç Summer hours starting April 14th! Open lunch and dinner 7 days.
www.RumfishPGH.com Follow us @RumfishPGH 412.914.8013 1155 Washington Pike Bridgeville, PA 15017 e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
69
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 farmer’s marketplace. weatherpermittingpgh.com.
TRAVEL Fairmont Pittsburgh
Located in the heart of Pittsburgh’s business, cultural, and retail hub, and offering superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.
Fallingwater
America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.
FOXLEY FARM
An exceptional 60-acre estate located in the middle of fox hunting country in the Laurel Highlands. 118 Foxley Lane, Ligonier. 724.238.3916. ligonierfoxleyfarm.com.
Greene County TourisM
Check us out online
1124 South Braddock Ave. Suite B www.pghhealthandhealing.com 412.242.4220
The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. greenecountytourism.org.
Ligonier Country INN
Innkeepers Maggie and PJ Nied have created a relaxed atmosphere, welcoming visitors as old friends. Located in the Laurel Mountains, this B&B is the perfect place for putters, punters, skiers, casting enthusiasts, and even, couch potatoes. 1376 US Route 30 East, Laughlintown. 724.238.3651. ligoniercountryinn.com.
Oglebay Resort & Conference Center
Prime business meeting and vacation spot, featuring golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.com.
OMNI WILLIAM PENN HOTEL
2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm
70
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Massage Therapy - Reflexology Energy Medicine - Yoga Fertility & Prenatal Massage Organic Spa Treatments
History defines elegance in this classic, Downtown Pittsburgh hotel. Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.
Washington County Chamber of Commerce
One of the fastest-growing destinations in America, Washington County is constantly expanding and improving with new businesses and leisure, recreational, and commercial destinations. 375 Southpointe Blvd., Suite 240, Canonsburg. 866.927.4969. visitwashingtoncountypa.com.
Wellness Bikram Yoga Pittsburgh
Fully affiliated and certified by Bikram’s Yoga College of India and dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh.com.
The Breathe Project
A coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.
Himalayan Institute
A leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.
Janet McKee, Holistic Health Counselor
Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.
PITTSBURGH CENTER FOR Complementary HEALTH and HEALING This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 South Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com.
South Hills Power Yoga
Offering both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.
UPMC MyHealth
MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.
Wines & Spirits 6 Mile Cellars
Harborcreek, Pa.’s first winery is a fusion of an old country setting and modern accents. Handcrafted wines and hard ciders are sold locally at four farmers markets: Bethel Park, Moon Township, Market Square, and Sewickley. 5727 Firman Road, Erie. 814.580.8375. 6milecellars.com.
Arsenal Cider House & Wine Cellar
High quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.260.6968. arsenalciderhouse.com.
Jeannine Ferrie 412-215-2391 Client-Centric Weight Management Scientific Blood Analysis Personalized Nutrition Plan Personal Coaching "Your food shall be your medicine and your medicine shall be your food."
www.metabolic-balance.com
Christian W. Klay Winery
Award-winning wines and a restored 1880s barn, suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.
DreadNought Wines
From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is a oenophile’s fantasy. 2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.com.
ENGINE HOUSE WINERY
This beautifully renovated firehouse houses a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.
Gervasi Vineyard
Providing the total vineyard experience, featuring a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.
Glades Pike Winery
Twenty-plus varieties of awardwinning wines. 2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.
Greendance Winery
A variety of wines from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.
J&D Cellars
Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.
La Casa Narcisi Winery
Sample dozens of wines, enjoy dinner at La Vité Ristorante, or host your next banquet event. 4578 Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.
Celebrating Local Food, Farms & Cuisine, Season by Season
Visit our website for • Exclusive Recipes • Local Farmers Market Directories • City Dining Guides + more!
edibleallegheny.com
e d i b l e a l l e g h e n y. c o m
n
edible Allegheny
71
Last Bite Maldon Sea Salt Flaky and crystalline, Maldon Sea Salt is a No. 1 pick among chefs internationally. Perfect on speciality confections, Maldon is harvested the traditional way — seawater is filtered and boiled, removing any impurities, then heated until the salt crystallizes.
Black Lava Salt Known for its detoxifying effects, Black Lava Salt is rich in trace minerals. Great on salads, sushi, and grilled pineapple, it contains activated charcoal from coconut shells and is packed with electrolytes.
Ginger Sea Salt Fresh, juicy ginger and clean, simple sea salt merge for a zesty finish. Use on grilled vegetables and fish, or on Asian noodles. Ginger aids in digestion and has the ability to inhibit the formation of inflammatory compounds.
Himalayan Pink Salt
Alaea Hawaiian Sea Salt Often infused with baked red alaea clay, comprised of more than 80 minerals, it can be used on popcorn, mango, and pork shoulder, among other items. It’s versatile, and can be hard and crunchy if coarse.
Fine Brine
Reddish or pink in color, Himalayan Pink Salt is derived from ancient sea salt deposits and is considered the purest salt on Earth. Creating an electrolyte balance, improving circulation, and aiding in metabolism function are just a few of its medicinal benefits.
By ANDREA BOSCO | Photograph by Michael Fornataro | Styling by SAMANTHA CASALE
F
or thousands of years, salt has served vast purposes. From preserving and preventing, to alkalizing and healing (not to mention, flavoring), the chemical compound — made of sodium and chloride — is universally accessible, though once a highly valued trade item. Housing the mighty minerals are the Earth’s bodies of water and large beds of sedimentary evaporite minerals. Once extracted and mined, salt is packaged and plunked on the shelves for consumers. When perusing, the key is avoiding the term “iodized,” also known as table salt, which is refined, processed, and expunged of its essential minerals and nutrients. To reap its natural benefits, look for “unrefined sea salt.” From taste to therapy, here are some varieties to consider. For more on salt’s healing benefits, turn to page 9!
72
edible Allegheny
n
J u n e / J u ly 2 0 1 4
Here’s tHe Plan for wHat matters most.
With some things, second best just isn’t good enough. Like when it comes to your family’s health coverage. With UPMC Health Plan, you and your family will always be able to receive the top-ranked care of UPMC doctors and hospitals. And you’ll also have access to a broad network of community hospitals, physician practices, behavioral health centers, cancer centers, and urgent care centers. So the people you hold most dear in life have the quality of care they deserve.
Visit our site to find a plan that comes with access to the top-ranked care in the state. UPMCHealthPlan.com
#HeresThePlan