Edible Allegheny - October/November 2013

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

October/November 2013

Number 34

Fall in Love

Sweet pumpkin and apple treats

Food Trucks

Pittsburgh’s moveable feasts

Healthy Harvest

Go green with kale, chard, and broccoli 10

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71896 45765

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OCT/NOV 2013 $4.95

Display Until November 30, 2013

Beer Here!

Toast with tasty, seasonal brews

Member of Edible Communities

contents October / November 2013

departments 4 Editor’s Letter

22 Local Leaders

6 Calendar

24 Three Ingredient Fix

Autumn is awesome in Western Pennsylvania. Read our shout-out to the season.

Have a festive fall with our guide to upcoming harvest happenings.

This is one juicy story! Meet the creator of Fresh From The Farm Juices.

You’ll savor these creative combinations of fresh figs, salty prosciutto, and rich walnuts.

9 First Course

Whet your appetite with food news, and get the details on environmental upgrades in the region.

29 Perfect Pours

Grab a glass — we’ve gathered an extensive array of seasonal and handcrafted brews just for you.

14 Edible EveNts

Dig in to our spread of event photos, everything from a cooking competition to a farm dinner.

46 Edible Dining Guide

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

18 Editor’s Kitchen It’s all about apples — from pies to dumplings to butter — in this new department!

50 Edible Directory

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

20 Online Dish

Make a connection with this month’s selected bloggers and Twitter feeds.

54 Last Bite

Pumped for pumpkin? Pick a pretty gourd with these expert tips!

features 35 a Moveable FEaST

Get your food on the go — and still enjoy healthy options, all while supporting local businesses. How? Locate a nearby food truck or cart. They’re easy to find as the city’s food scene grows.

40 Behind the Labels

Think you know what all of the technical terms on your food mean? From all-natural to organic, we cover the A to Z of food labels.

42 Turn Over a New Leaf

Green your diet with seasonal, vitamin-rich vegetables. We have advice on juicing to get your nutrients, as well as simple and delicious recipes for cooking hearty greens.

Photograph by Cayla Zahoran. Food styling by Nicole Barley.

October/November 2013 Publisher

Jack Tumpson editor in chief

Christine McMahon Tumpson “Fall is such a beautiful season! I love coming across the Fort Pitt Bridge and seeing the gold and red trees surrounding the rivers.”

WE Aske d our sta f f :

Executive Editor

Nicole Barley

What is your favorite fall activity?

Senior Editor

Andrea Bosco Editorial AssistantS

Rachel Jones, Liz Petoniak art Director

Jason Solak

“Biking the colorful, tree-lined trails, and a visit to Triple B Farms!”

Graphic Designer

Jordan Harriger Contributing Graphic Designers

Samantha Casale, Megan Keller “Taking a long walk, and enjoying watching the leaves change.”

Staff Photographer

Cayla Zahoran ADVERTISING DIRECTOR

Sue Rye Glaneman Director of Local Sales

Mary Ann Trbovich

“Going to Steelers tailgates and attending Pitt football games. P-I-T-T! Let’s go Pitt!”

Account ExecutiveS

Janet Irwin, Jaime Mullen “Hot apple cider and walks in the city’s many parks when the leaves on the trees are so vibrant!”

Sales Assistants

Emily Cassel, Meghan Milligan Business Manager

Brandon Dunphy

Advertising production manager

Stephanie Penrose

“Carving pumpkins while drinking apple cider!”

Digital Media Manager

Lauren Wells Editorial interns

Michelle Dickson, Madison Kramer Photography Intern

Michael Fornataro Advertising Interns

Hali Adamson, Tyler Houlden For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2013 Whirl Publishing, Inc.

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Stay on Track Through Changing Seasons

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

In summer, it’s easy to get plenty of physical activity and to eat healthy. When the weather cooperates, staying active is less of a problem and fresh healthy foods are all around. As the season changes, here are some tips to keep you moving and eating well even in cooler months: Stay Accountable

Brave the Elements

Having accountability can be essential to staying on track. If you prefer visual reminders, start a calendar and check off each day you meet your healthy eating or activity goals. Plan gym time with a friend, a co-worker, or your spouse. Email a family member to tell them you’re working toward a goal, and then ask them to check in with you to see how it’s going!

If you love outdoor exercise, plan ahead to not let weather be a barrier. Invest in a rain jacket or snow boots so you can walk outside. Try a new cold-weather activity, like skiing or snowboarding. If outdoor exercise isn’t feasible, find an alternative place to walk in the winter — like a covered track or an indoor shopping mall.

Fill Up on Healthy Seasonal Foods Carrots, apples, pumpkin, and Brussels sprouts are all in season. When preparing your meals, fill half your dish with fruits and vegetables, a quarter with a low-fat protein source, and a quarter with a whole grain. Filling up on low-calorie fruits and vegetables can help you to avoid over-indulging in seasonal treats.

If you plan ahead and stay committed, nothing has to slow you down as the weather changes.

Remember to track your progress and set both short and long-term goals to help keep you on the path to fitness!

Editor’s Letter Have a favorite recipe you’d like to share?

Email recipes@edibleallegheny.com to see it pop up on our website, or in a future issue of Edible Allegheny.

We’ve got lots of extras online this month, including my goto apple pie recipe! edibleallegheny.com/recipes

Sweet as Pie P

ie is such a satisfying thing to make. It’s methodical. It requires patience and plenty of time. And finding that perfect crust recipe and fine-tuning it is something of an art. But to me, the payoff is well worth it. Pie — fruit-filled, double crust, topped with meringue, or served á la mode — is so comforting, so delicious, and so traditional.

It’s fall, and we’re all about the über-traditional pumpkin pie.

(In fact, that’s me, on the cover, holding my homemade version!)

In the midst of lots of holiday baking, my go-to is canned pumpkin, but Beth Soergel, co-owner of Soergel Orchards, shared a secret with Senior Editor Andrea Bosco — it’s relatively simple to prepare your own purée. “Halve the pumpkin; remove stem; scoop out the seeds and pulp. Cook off, cut-side down, in a 350-degree oven. Check after 30 minutes — flesh should be tender to fork. Let it cool, scoop, and use like canned pumpkin!

The beauty, too, is that you can freeze it for four to five months.”

For baking purposes, small, five- to seven-pound sugar pumpkins are optimum, she says. “There is less water when you cook them down. And, when you mash and freeze them, it doesn’t separate.” Here’s to making that entire pie from scratch! Read more about pumpkins, and how to pick ‘em, on page 56.

While pie pleases my palate (if you like apple, we’ve got a recipe for that, too, on page 18), we’ve also done our research on seasonal ales, handcrafted brews, and of course, pumpkin beers.

Sample the selection of “Perfect Pours” on page 29.

Perhaps you’re looking to keep it a little lighter this holiday season. No worries — we’ve been researching leafy green recipes and juicing ideas, ideal for enhancing your daily intake of nutrients. You’ll find that healthy advice starting on page 42.

But back to that pie...I think it’s time for a slice!

Happy Halloween & Happy Thanksgiving!

Nicole Barley, Executive Editor On the cover: Photograph by Cayla Zahoran.

On this page: Photographs by Cayla Zahoran and Nicole Barley.

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Connec t with us online — we’d love to he ar from you!

edibleallegheny.com @EdibleAllegheny FACEBOOK: facebook.com/edibleallegheny WEB:

TWITTER:

Calendar

October 2013 September 30 –––––

Honey Harvesting Class, Country Barn Farm,

Lancaster, 717.872.1554

Saturdays in October –––––

Art Under Glass, Bedner’s Farm & Greenhouse,

McDonald, 724.926.2541

Fall Festival, Soergel Orchards, Wexford,

724.935.1743

Saturdays and Sundays in October –––––

44th Annual Fall Festival, Trax Farms, Finleyville,

412.835.3246

Great Pumpkin Weekends, The Springhouse,

Washington, 724.228.3339

Through October 6 –––––

Summer Flower Show, Phipps Conservatory and

Botanical Gardens, Oakland, 412.622.6914 Plein Air, Mt. Lebanon, 412.343.3400

Wednesdays Through October 30 ––––– Farmers at Phipps, Phipps Conservatory and

Beer School in the Pub, Whole Foods

Market, Wexford, 724.940.6100

Vineyard, Canton, Ohio, 330.497.1000

The Crush House Grand Opening, Gervasi

October 3 (Thursday) –––––

The Art of Wine & Food, Children’s Museum of

Pittsburgh, North Side, 412.366.9801

Vegetarian Tapas Cooking Class, Chop, Wok &

Talk, Bloomfield, 412.362.0679

District — Robinson, 412.788.5392

Cooking with Pumpkin, Giant Eagle Market Pittsburgh Foundation’s Day of Giving, pittsburghgives.org Fresh From the Farm Juices Grand Opening,

1330 Bingham St., South Side, 412.224.2650

October 4 (Friday) –––––

Oakland Farmers Market, Schenley Plaza,

Oakland, pittsburghparks.org

Coffee House Treats Giant Eagle Market District — Robinson, 412.788.5392 (October 4 -5) Harvest Fair, Fox Chapel

Presbyterian Church, Fox Chapel, 412.963.8243

St., Sewickley, sewickleyoktoberfest.com

(October 4-5) Sewickley Oktoberfest, 510 Beaver (October 4-6) 28th Anniversary Mediterranean

Food Festival, St. George Orthodox Church, Bridgeville, 412.221.2277

(October 4-6) PumpkinFest 2013, Village of

Confluence, confluencepumpkinfest.org or 814.395.5080 (October 4-6) OglebayFest, Oglebay Resort & Conference Center, Wheeling, W.Va., 800.624.6988

October 5 (Saturday) –––––

Herbal Thymes Club Fall Festival, Heide Hall

at St. Paul’s Lutheran Church, Sarver, 724.353.2424 Nativity Unveil, Ten Thousand Villages Pittsburgh, Squirrel Hill, 412.421.2160 Pies and Tarts Cooking Class, Habitat, Downtown, 412.773.8848 Herbs and Spices of Indian Cooking, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

(October 5-6) 6th Annual Wine Festival

Weekend, Greendance — The Winery at Sand Hill,

(October 5-6) Delmont Apple ‘n Arts

Festival, Shields Farm, Delmont, 724.325.8867 (October 5-6) Autumnfest Weekend: Pumpkin, Seven Springs Mountain Resort, Seven Springs, 800.452.2223

(October 5, 12, 26, 27) Murder Mystery

Dinner Theater: Halloween Edition, Christian W. Klay Winery, Chalk Hill, 724.439.3424

October 6 (Sunday) –––––

20th Annual Chef Tasting Party & Auction, The Mansion, Butler, 724.283.3198 French Baking Class, Chop, Wok & Talk,

Mount Pleasant, 724.547.6500

Bloomfield, 412.362.0679

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Robinson, 412.788.5392

Bloomfield, 412.362.0679

South Park, 412.835.4810

Date Night Dining Class, Chop, Wok & Talk, Hay Day Fall Festival, South Park Amphitheater, (Opens October 19) Garden Railroad, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

(October 19-20) Autumnfest Weekend: Kids’

Halloween, Seven Springs Mountain Resort, Seven Springs, 800.452.2223

(October 19-November 10) Fall Flower Show,

Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

412.828.5393

October 20 (Sunday) –––––

October 10 (Thursday) –––––

It Can Be Done, The Songbird Sanctuary, Blawnox,

All Squash All the Time, Cooking with Pumpkin, Giant Eagle Market District — Robinson, 412.788.5392

October 11 (Friday) –––––

Beer Tasting: IPAs, East vs. West Coast, Giant

Eagle Market District — Robinson, 412.788.5392 (October 11-13) Fort Ligonier Days, Ligonier, ligonier.com

October 12 (Saturday) –––––

Chili with the Works, SouthSide Works, South

Side, 412.481.8800

Farmington, 724.329.8555

Rocktoberfest, Nemacolin Woodlands Resort,

Assam, Darjeeling, and Chai Tea, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 Pittsburgh Sketch Crawl, Trust Arts Education Center, Downtown, trustarts.org Venture Outdoors Artisan Beer Tasting Hike, Beaver Brewing Company, Beaver, ventureoutdoors.org

(October 12-13) Zelienople and Harmony

Country Fall Festival, 724.452.5571 (October 12-13) Autumnfest Weekend: Chili & Chocolate, Seven Springs Mountain Resort, Seven Springs, 800.452.2223

October 14 (Monday) –––––

Columbus Day Women’s Bean Project Soup Samples, Ten Thousand Villages Pittsburgh, Squirrel Hill, 412.421.2160

October 16 (Wednesday) –––––

Winter Birdfeeding, The Songbird Sanctuary, Blawnox, 412.828.5393

October 17 (Thursday) –––––

Ina Garten: The Barefoot Contessa, Benedum

Center, Downtown, 412.456.6666

Celebrating American Cheese Month with Wine!, Marty’s Market, Strip District, 412.586.7177 Carnival in the Fall, The Priory Hotel, North Side, 412.562.0154

October 18-20, 26-27 –––––

19th Annual Washington County Arts & Crafts Festival, Washington County Fairgrounds &

Expo Center, Washington, pavendors.com

October 19 (Saturday) –––––

Cooking Class for Kids Hosted by Slow Food Pittsburgh, Marty’s Market, Strip District,

412.586.7177

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Experience “Kewl” Eating with iCarly Star Reed Alexander, Giant Eagle Market District —

October 8 (Tuesday) –––––

Botanical Gardens, Oakland, 412.622.6914

October 1 (Tuesday) –––––

Warm up with a hot apple cider at a local fall festival! Stop

by Soergel’s, Bedner’s, and The Springhouse for festival food, music, children’s activities, and hayrides to the pumpkin patch. The fall festivals are open at each location from 11 a.m. to 5 p.m. each weekend in October.

Healthy Foods for Life: Dinner, Chop, Wok & Talk, Bloomfield, 412.362.0679

October 21 (Monday) –––––

Vegetarian Italian Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679 Bid for Hope XII, Restaurant ECHO, Cranberry,

symbolofthecure.com

October 23 (Wednesday) –––––

Marriage Can Be Murder Interactive Dinner Theater Show, Rivers Casino, North Shore, riverscasino.showclix.com

October 24 (Thursday) –––––

FOOD DAY— Get the details on page 13!

LUXE Grand Opening, Indigo Square, East Liberty, info@luxepittsburgh.com

October 25 (Friday) –––––

W(h)ine! Bark ‘n Boo, Animal Friends, North Hills, 412.847.7000

Pittsburgh Whiskey & Fine Spirits Festival,

Rivers Casino, North Shore, pittsburghwhiskeyfestival.com

October 26 (Saturday) –––––

Exploring Tea, Phipps Conservatory and Botanical

Gardens, Oakland, 412.622.6914

Resort, Seven Springs, 7springs.com

Downtown Pittsburgh, ventureoutdoors.org

District — Robinson, 412.788.5392

Winery, Somerset, 814.445.3753

Pittsburgh Heart Walk, Heinz Field, 412.208.3593 Panther Hollow Extravaganza Volunteer Day, Schenley Park, pittsburghparks.org Halloween Party, Seven Springs Mountain Public Art Walk & Wine Tasting, Pasta Making Basics, Giant Eagle Market (October 26-27) Fall Open House, Glades Pike (October 26, 31) Halloween Costume

Contest Party, Rumfish Beach, Bridgeville, 412.914.8013

October 27 (Sunday) –––––

5th Annual Pooch Parade, South Park Dog

Park, South Park, 412.566.1545

October 30 (Wednesday) –––––

1-2-3 Soups, Giant Eagle Market District —

Robinson, 412.788.5392

October 31 (Thursday) –––––

Halloween Halloween Party for Pets!, Animal Friends,

North Hills, 412.847.7000

What’s Cooking, Growing, Happening

NOVEMBER 2013 Through November 19 –––––

Third Tuesday Happy Hour, August Henry’s City Saloon, Downtown, pghdowntowncdc.org

Through November 20 –––––

Yoga Wednesdays, Trust Arts Education Center, Downtown, 412.471.6070

November 1 (Friday) –––––

The Children’s HOMEtown Hero Luncheon, Omni William Penn Hotel, Downtown, 412.441.4884

(November 1-3) 2013 Pittsburgh Pet Expo,

David L. Lawrence Convention Center, Downtown, 412.310.7781

November 2 (Saturday) –––––

Non-Traditional Thanksgiving Dinner Cooking Class, Habitat, Downtown,

(November 7-10) 7th Annual Knittreat, Omni

November 18 (Monday) –––––

November 8 (Friday) –––––

Holiday Decorating with Mt. Lebanon Floral, Rania’s Catering, Mt. Lebanon, 412.531.2222

Bedford Springs Resort & Spa, Bedford Springs, knittreat.com

4th Annual A Taste of Independence, Renaissance Pittsburgh Hotel, Downtown, 412.281.7244 x229

(November 8-23) 32nd Annual Three Rivers

Film Festival, Downtown, Oakland, and Regent Square, 3rff.com

(November 8-December 31) CRAFTED Opening

Reception and Exhibition, The Store at Contemporary Craft, Strip District, 412.261.7003

November 9 (Saturday) –––––

Red Shoe Ball Presents “Corks & Forks,”

Omni William Penn Hotel, Downtown, rmhcpgh.org

Great Pumpkin Smash, Carnegie Science Center,

Riverview Park Tree Planting Volunteer Day, Riverview Park, North Side, pittsburghparks.org Holiday Open House, Songbird Sanctuary,

Mud on the Mountain, Seven Springs Mountain

November 10 (Sunday) –––––

412.773.8848

North Shore, 412.237.3400

Resort, Seven Springs, 800.452.2223

Highland Park Tree Planting Volunteer Day, Highland Park, pittsburghparks.org Autumn Beer Tasting Hike, Boyce Park and Rivertowne Pour House, Plum Borough, ventureoutdoors.org Fall Foliage Hike, Raccoon Creek State Park, Beaver County, ventureoutdoors.org ZooZilla 5K Run/Walk, Pittsburgh Zoo & PPG Aquarium, Highland Park, 412.365.2532

November 3 (Sunday) –––––

“The Feminist Breeder” Workshop, Shining

Light Prenatal Education, Lawrenceville, 412.915.6167 Nature Photography Walk, Keystone State Park, Westmoreland County, ventureoutdoors.org New Moon Hike, Boyce Park, Monroeville, ventureoutdoors.org

November 4 (Monday) –––––

Pierogies & Other Polish Favorites Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

(November 4, 11, 18, 25) Meatless Mondays, Whole Foods Market, Shadyside, 412.441.7960

(November 4, 11, 18, 25) Chalk Talk with

Lawrence Timmons LIVE!, Giant Eagle

Market District, Robinson, 412.788.5392

November 5 (Tuesday) –––––

Arthur J. Rooney Sr. Courage House Luncheon, Heinz Field, North Shore, 412.766.9020 x439

Blawnox, 412.828.5393

Creole-Cajun Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

November 19 (Tuesday) –––––

WHIRL Magazine Presents: Chef’s Best Dish, Circuit Center & Ballroom, South Side, 412.431.7888

Gimme S’more Walk, Riverview Park, North Side, ventureoutdoors.org

November 20 (Wednesday –––––

LHAS One Handbag at a Time Fall Luncheon, LeMont Restaurant, Mt. Washington, 412.648.6106

November 21 (Thursday) –––––

Thanksgiving Holiday Brunch, Nemacolin Woodlands Resort, Farmington, 866.344.6957

Gluten-Free Thai Cooking Class, Chop, Wok & Talk, Bloomfield, 412.362.0679

The Organic Gardeners: Jessica Walliser & Doug Oster, Giant Eagle Market District —

A Table Before Me — The Ultimate Dinner Party, Rania’s Catering, Mt. Lebanon, 412.531.2222

Handmade Arcade Hosts Lynne Kropinak,

November 22 (Friday) –––––

Robinson, 412.788.5392

Pittsburgh Center for Creative Reuse, Point Breeze, handmadearcade.com

November 11 (Monday) –––––

Annual Light-Up Night, Nemacolin Woodlands Resort, Farmington, 866.344.6957

53rd Annual Light Up Night, Market Square, Downtown, downtownpittsburgh.com

Veterans Day In the Pocket with Charlie Batch, Latitude 40,

November 23 (Saturday) –––––

November 12 (Tuesday) –––––

Tapas & Paella Cooking Class, Chop, Wok

Holiday Tea, Trax Farms, Finleyville, 412.835.3246 St. Jude Give Thanks Walk, PNC Park,

November 13 (Wednesday) –––––

November 28 (Thursday) –––––

Robinson, batchfoundation.org

& Talk, Bloomfield, 412.362.0679

34th Annual Big Brothers Big Sisters of Greater Pittsburgh Corporate Roast, Senator John Heinz History Center, Strip District, 412.204.1225

November 16 (Saturday) –––––

Breakfast with Santa, Nemacolin Woodlands Resort, Farmington, 866.344.6957

North Shore, lauren.wilbur@stjude.org

Thanksgiving Day

November 29 (Friday) –––––

Winter Flower Show and Winter Light Garden, Phipps Conservatory & Botanical Gardens, Oakland, 412.622.6914

Cooking Class for Kids Hosted by Slow Food Pittsburgh, Marty’s Market, Strip District,

Holiday Pie Hike, Settlers Cabin Park, Robinson,

Frick Park Tree Planting Volunteer Day,

November 30 (Saturday) –––––

412.586.7177

Frick Park, Point Breeze, pittsburghparks.org Felicity Farm Bunch Hike, Brady’s Run Park, Beaver Falls, ventureoutdoors.org

ventureoutdoors.org

Champagne & Shopping Holiday mART Preview Party, Sweetwater Center for the Arts, Sewickley, 412.741.4405

Light Up Night, Trax Farms, Finleyville, 412.835.3246

Signature Chefs Auction, Wyndham Grand Hotel, Downtown, 412.506.8609

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

(November 5, 12, 19, 26) Taco Tuesday, Whole Foods Market, Shadyside, 412.441.7960

November 6 (Wednesday) –––––

(November 6, 20, 27) Wednesday Wellness

Bowls, Whole Foods Market, Shadyside, 412.441.7960

November 7 (Thursday) –––––

Chefs Create, Fairmont Pittsburgh, Downtown, chefscreatepittsburgh.org

Gluten Free 101, Naturally Soergel’s, Wexford, 724.935.1743

Stressed Out?!: Stress Management Lecture, Green Tree Public Library, Green Tree 412.444.4455

Healthy Foods for Life: Snacks, Chop, Wok & Talk, Bloomfield, 412.362.0679

Photograph by Cayla Zahoran.

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Nothing bootleg about it.

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

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

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

GREAT SEAFOOD | PURE AND SIMPLE

DECADENT MENUS • INSPIRING SURROUNDINGS • IMPECCABLE HOSPITALITY CIOPINNO OFFERS |

Pittsburgh’s Freshest Selections of Seafood, prepared by Award-Winning, Chef Greg Alauzen.

Allow our certified to Sommelier pair your meal with the perfect glass (or two) of wine.

2350 Railroad Street, Pittsburgh, PA 412.281.6595

2350 Railroad Street Pittsburgh, PA 412.281.6593

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100 Wood Street, Pittsburgh, PA 412.586.7743

Photography by Adam Milliron

First Course

By Liz Petoniak

Park It!

We love our parks here in Pittsburgh, and we utilize them frequently for our morning runs, for casual picnics with friends, and for taking time out of our busy days to relax. Pittsburgh’s many charming parks, as well as those who work to constantly maintain and revamp them, are receiving acclaim on a national level. Recently, the National Recreation & Park Association (NRPA) honored the Pittsburgh Parks Conservancy with the 2013 National Partnership Award for its collaborative work on improving our parks with the city of Pittsburgh. “In its 17-year existence, in partnership with the City of Pittsburgh, the Pittsburgh Parks Conservancy has raised some $65 million for park restoration and completed more than a dozen major capital projects in the city’s parks and has five more underway,” says Meg Cheever, founding president and CEO of the Pittsburgh Parks Conservancy. The praise will continue when the NRPA presents this national award, which is only given to one recipient annually, at the 2013 Congress & Exhibition on October 9 in Houston, Texas. Peter Harnik, director of the Center for City Park Excellence at the Trust for Public Land says, “There are many cities with the kinds of post-industrial challenges that Pittsburgh faces, and in most of them, the great old park systems have suffered. But in Pittsburgh, the parks are now better than they used to be — thanks to the city’s wonderful partnership with the Pittsburgh Parks Conservancy. It’s a model that other places should be eyeing.” Pittsburgh Parks Conservancy, pittsburghparks.org. National Recreation and Parks Association, NRPA.org.

Tees, Please

Oh, baby! Kristi Boutique is now carrying a line of organic (and adorable) T-shirts for toddlers made from recycled materials. Created by local company Gretta’s Organic Tees, owner Gretta Barton — a self-proclaimed “T-shirt and jeans girl” — makes it her goal to run a company that’s as earth friendly as possible. The comfy, eco-conscious offerings are super cute, featuring hand drawn, alphabet-inspired images. “With three beautiful nieces, I found myself spending countless hours watching them learn and grow, and that brought a huge smile to my face,” she says. “I wanted to capture that feeling as part of a new line of organic toddler tees.” Mission accomplished! Gretta’s Organic Tees, grettasorganictees.com. Kristi Boutique, 345 Freeport Road, Aspinwall. 412.782.2033. kristiboutique.com. — Nicole Barley Photographs from Melissa McMasters/Pittsburgh Parks Conservancy, Gretta Barton/Maya Bee Design and Photography.

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Making its Marco

It didn’t take long for Bar Marco to become one of our favorite places to wine and dine in the city, and it appears that Bon Appétit appreciates the restaurant’s Europeanstyle fare, extensive wine list, and creative cocktails just as much as we do. The national magazine nominated the hip joint in the Strip as one of the “Top 50 New Restaurants” for 2013, marking the third consecutive year in a row that a Pittsburgh dining establishment made the list. Founders Kevin Cox, Bobby Fry, and Justin Steel will continue to build off this success with their newest venture — The Livermore, a neighborhood café and bar in East Liberty. The name originates from the late Jesse Livermore, a famous Wall Street stock trader, whose book, “How to Trade Stocks,” inspired Bobby Fry to leave Wall Street in search of a more meaningful path — eventually leading him to Bar Marco and multiple projects with Food Revolution Pittsburgh. So, what can we expect from The Livermore? Fry says, “The restaurant and menu are architecturally and neighborhood driven. We used local craftsmen and reclaimed wood, much of it from a former bowling alley. Its function is a place where you can pop in before or after dinner at Notion, Spoon, BRGR, or Plum, or if you’re just in the neighborhood for lunch or after work.” Open from 11 a.m. to 1 a.m., The Livermore’s menu offers eight cocktails for $8, including the Old Fashioned.

More extravagant libations are based with Champagne or absinthe — such as the “Aquavito,” Fry’s creation made with Brogstand Aquavit, house-made mint lime syrup, and absinthe. The selection of wines by the glass from France and Italy won’t disappoint, either. And if the beverages don’t have you rushing to the café yet, the food, all priced under $7, certainly will. The Livermore’s menu boasts light fare items: charcuterie, cheese, sandwiches, salads, and crostinis topped with ingredients like tomato chutney, ricotta, and basil, or steak tartare with watercress and egg. A quote from Livermore’s book at the very bottom of the menu reads: “In the end, the decision must be your own.” But with all the delicious options, deciding is easier said than done.

Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. The Livermore, 124 S. Highland Ave., East Liberty. 412.361.0600.

Raise Your Gl ass

The Society for Contemporary Craft in the Strip District announced its new exhibition for November — CRAFTED, showcasing “handcrafted drinking vessels” with the intention of bringing attention to art that is both beautiful and functional for dining. Megan Crowell, retail manager at Contemporary Craft, says, “From a graceful, dainty teacup to a rough, wood-fired yunomi, CRAFTED will offer a delightful taste of the many ways contemporary artists interpret the cup.”

The exhibition premieres November 8 with an evening celebrating community, local food, and handmade art. The CRAFTED opening reception is $20, and all featured cups can be purchased in the Contemporary Craft Store. Be sure to catch this unique exhibition before it ends on December 31! Society for Contemporary Craft, 2100 Smallman St., Strip District. 412.261.7003. contemporarycraft.org.

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James Tingey, “White Mug,” 2013, wheel thrown and altered, slip-cast stoneware, wood and soda fired to cone 11.

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Joseph Pintz, “Turquoise Mug,” 2013, hand-built earthenware.

James Tingey, “Stein,” 2013, wheel thrown and altered, slipcast stoneware, wood and soda fired to cone 11.

Photographs from Alexandria Oliver, Society for Contemporary Craft.

Winning Formul a Congrats, Turner Dairy Farms! The Western Pennsylvania staple took home seven gold medals at the 2013 Los Angeles International Dairy Competition for each of its products entered, including Skim Milk, 1% Milk, 2% Milk, Whole Milk, Fat-Free Chocolate Milk, Whole Chocolate Milk, and Charlie’s Old Time Buttermilk. The farm gained additional recognition at the World Dairy Expo in Madison, Wis., where its Low-Fat Cottage Cheese won third place, its Whole Milk and Fat-Free Chocolate Milk both won second place, and Charlie’s Old Time Buttermilk won first place with a perfect score of 100. This news is “moo-sic” to our ears! Turner Dairy Farms, 1049 Jefferson Road, Penn Hills.

412.372.2211. turnerdairy.net.

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

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

An Evening of Oil and Honey

The Thomas Merton Center announces the honoree for the 2013 Thomas Merton Awards Dinner— environmental activist and professor of environmental science, Bill McKibben. A press conference will precede the dinner at the Sheraton Station Square Hotel on November 4, where McKibben will be honored for his achievements in bringing awareness to problems caused by climate change. This year, McKibben authored his 16th book, “Oil and Honey: The Education of an Unlikely Activist,” which details his efforts to protest the Keystone XL Pipeline with 360.org and his experience with farming honey. For more information, visit the Thomas Merton w w w. b i g b u r r i t o . c o m

Photographs by Cayla Zahoran, from Thomas Merton Center.

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Ten Thousand Ways to Give Back This October, the Pittsburgh location of Ten Thousand Villages — one of the world’s largest fair trade, nonprofit retail organizations — will celebrate the 10th year of Fair Trade Month, which will also coincide with the local store’s 15-year anniversary. Throughout the month, the Squirrel Hill shop will hold events featuring raffles, gift-wrapping, treats, and samples. You can help artisans from countries such as Bangladesh, Ghana, and Ethiopia sustain themselves, their families, and communities by starting your holiday shopping early! Check out the upcoming events and conscious gift ideas. Ten Thousand Villages Pittsburgh, 5824 Forbes Ave., Squirrel Hill. 412.421.2160. tenthousandvillages.com.

October 5

October 10

October 12

October 14

Enjoy Christmas cookies while perusing new ornaments and nativity scene items.

Get a free thank you gift with purchase.

Gift wrapping will be offered from noon-4 p.m.

Taste delicious chili and soups from the Women’s Bean Project.

1. E arth News Journal, $69, recycled newspaper woven by women living in rural Bangladesh.

2. Hoops of Hope Earrings, $24, crafted from recycled bullet casings from the Eritrea/Ethiopia war by people living with HIV/AIDS.

3. Woods & Water Basket, $69, ceramic basket with dried and bound pine needle trim made by women in the Nicaraguan village of El Cerro.

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Pumpkin, Please!

Barefoot in Pit tsburgh

Aspiring to make your cooking explorations foolproof? Be sure to reserve your seat for October 17 when the Barefoot Contessa, Ina Garten, comes to town. The Food Network star and bestselling cookbook author will be speaking at the Benedum Center that evening, sharing her simple and delicious cooking know-how. Her new, New York Times best-selling cookbook, “Foolproof: Recipes You Can Trust,” is one of our must-haves in the kitchen, and we can’t wait for the Q&A portion of the evening to get even more tried-and-tested advice from Garten. How cool is that? Barefoot Contessa, barefootcontessa.com. For tickets, visit TrustArts.com. — N.B.

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October is all about pumpkin: jack-o’-lanterns, sweet and spicy beers on draft, and now, pumpkin spa treatments. The Pittsburgh Center for Complementary Health and Healing is offering new ways to get your pumpkin fix. Try the Pumpkin Spice Foot Reflexology treatment, which starts with an aromatherapy foot soak spiked with warm, aromatic essential oils, followed by a foot and leg scrub with the spa’s signature Pumpkin Glow Body Scrub made from pure cane sugar, pumpkin pulp, pumpkin seed oil, coconut oil, Shea butter, and essential oils. The treatment ends with a 45-minute Reflexology Foot Massage and the option to extend the relaxation to the two-hour “From Head-to-Toe” Pumpkin Spice Service full-body massage. The center also offer a 60-minute Pumpkin Spice Body Polish session that exfoliates from top to bottom to reveal healthy, radiant skin. We think saturating our senses with pumpkin aromas might be just as sweet as a slice of pumpkin pie. Pittsburgh Center for Complementary Health and Healing, 1124 S. Braddock Ave., Regent Square. 412.242.4220. pghhealthandhealing.com.

Photographs from Ten Thousand Villages, Random House, Nikki Remic.

October 24 is National Food Day!

At Edible Allegheny, we like to view every day as “Food Day.” But what does this special day entail, exactly? According to the organization’s website, “Food Day is a nationwide celebration of healthy, affordable, sustainably produced food, and a grassroots campaign for better food policy.” Needless to say, we were thrilled to hear about the city of Pittsburgh’s participation in the national healthy eating initiative. Local restaurants and organizations, such as Food Revolution Pittsburgh, will sponsor special events and food demonstrations as a part of the festivities, and guest chefs from some of the city’s top restaurants will prepare lunches for students at Pittsburgh Public High Schools.

Additionally, on October 24, Chatham University’s student group, Naturality, will host its Second Annual Locally Grown Lunch! Last year’s event included participation from local, sustainable organizations, including Penn’s Corner Farm Alliance, Farm to Table Pittsburgh, Barre, Turner Dairy Farms, Grow Pittsburgh, and Marty’s Market. For more information on local events, visit foodday.org. Chatham University, Shadyside. 412.365.1100. chatham.edu.

Naturality’s 2nd Annual Locally Grown Lunch

Chatham University, Anderson Dining Hall 1 Woodland Road, Shadyside 11:30 a.m.- 1 p.m., $7 for non-students

The Ultimate Tailgate

In a city known for its tailgate parties, it’s only logical to wonder who does it best! Don’s Appliances will turn the popular Pittsburgh pastime into a competition on October 5 in its Canonsburg parking lot. The Ultimate Tailgate Challenge is calling on those who consider themselves “grill masters” to whip up their best dish to be judged in three categories: Best Tasting, Best Pittsburgh Style, and Most Creative. Category winners have a shot at Pittsburgh Steelers, Pirates, Penguins, and Pitt football tickets; items signed by Brett Keisel; and Silver Star Hot Dog packages. The grand prize, Best in Show, will win a vintage grill worth more than $4,000, Silver Star Meats hotdogs for a year, and the honor of having the winning dish featured on the BLVD Pub and Kitchen menu for an entire year! But with Phil Bourque, Chris Hoke, and Bryan Trottier in the judge’s seats, and free hot dogs, everyone wins. So, if you think your tailgate repertoire is golden, register before September 29 as space is limited. Don’s Appliances, 2335 Washington Road, Canonsburg. For registration and more information call 724.904.1969 or visit donsappliances.com.

Join WHIRL Magazine as we present Chef’s Best Dish!

Sample delicious dishes, prepared by local chefs, at this festival of food.

November 19 Circuit Center & Ballroom, South Side GET THE TASTY DETAILS IN THE NOVEMBER ISSUE OF WHIRL MAGAZINE! tickets available at whirlmagazine.com/chefsbestdish

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Edible Events From cooking for a cause to dinner with a view, these past few months have mushroomed with events that were so worth attending! Here’s a taste.

By Andrea Bosco

Plight of the Bees

Have you heard the buzz? To coincide with our bee-themed August/September issue, Edible Allegheny Magazine hosted an educational event at Wild Purveyors in Lawrenceville to encourage locals to bee more informed on the state of honeybees. Guests packed in for hors d’oeuvres, such as honey-cured pork belly, melon salad with honey yogurt, and honeycomb toast, along with lavender and blueberry honey-infused cocktails. Speakers from Phipps Conservatory and Botanical Gardens, Chatham University, Burgh Bees, and Meadow Sweet Apiary discussed a range of topics including Colony Collapse Disorder and the health benefits of using local bee products. Proceeds from the event benefited Chatham University’s Eden Hall Campus, which features an apiary, and bee lovers alike left with samples of sweet, local goodies.

Friends of Grandview Park Farm Dinner

Host Chef Ricci Minella presented a five-course menu amid a gorgeous view of blue-to-pink skies and the city from Mt. Washington. Chefs John Tryc of Il Burloni, Micah Maughan of ChaatPgh, and Mike Mercurio of Mercurio’s whipped up rustic Italian fare, including wood-fired Italian bread with walnut and basil butter; pan-seared banana peppers; braised pork shoulder; handmade pasta with homegrown San Marzano and Black Krim tomato sauce, served with shards of Pecorino Romano; grass-fed beef loin with wild-foraged mushrooms, smoked peaches, and peppers; and wood-fired dessert pizze — cioccolato rustica, ricotta gelato, wild berry compote — and zabaglione!

Proceeds from the exclusive gathering, assisted by the Pittsburgh Urban Garden Project, its co-founder Brett Wilps, and Chef Ryan Kelly, in Grandview Park benefited the park’s continuing improvements.

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Photograph by Bridgett Kay Photography, LLC, from Brett Wilps.

Savor Pittsburgh

Truly an event to savor for a great cause and cuisine, Savor Pittsburgh satiated the palates of 1,500 guests at its ninth annual celebration! Honored to serve among this year’s judging panel, I had the privilege of tasting all 35 dishes in just over two hours.

From fried green tomatoes to pistachio semifreddo, the culinary delights from some of the city’s best chefs won the judges’ hearts and guests’ taste buds from tent to tent. The summer heat, entertainment by No Bad Ju Ju, and heavenly bites were the perfect combination for closing the season with a bang. And, $60,000 was raised for the Magee-Womens Research Institute & Foundation! We’re already preparing our stomachs for next year.

Congratulations to this year’s winners!

Andrew Stockey, Christina Dickerson, Ricky & Michelle Kirsop

• Dish of the Year: SAVOY Restaurant & Lounge — Salted Chocolate Caramel Torte with Milk Chocolate Mousse, Hazelnut Bark, and Blackberry Sauce • Best Appetizer: Bar Marco — Corn Custard with Shrimp Escabeche, Crispy Garlic, and Tomatoes • Best Entree: Table 22 — Sesame Scallops with BourbonInfused Teriyaki • Best Dessert: McCormick & Schmick’s Seafood & Steaks SouthSide Works — Pistachio Semifreddo

Soergel’s Farm-to-Fork Dinner

Nearly 100 locavores celebrated slow food and reconnected with the land at Soergel Orchards’ Farm-to-Fork Dinner. The fourth annual event, held in the Wexford apple orchard from late afternoon to dusk, featured a spread of homegrown crudité; a charcuterie and cheese platter with local mustards and spreads; fresh fruit skewers; tangy tomato gazpacho; grilled black angus beef sirloin; oven-roasted Pennsylvania mushrooms; sweet corn; pound cake parfait with local peaches; and much more. Local wines and brews were on tap, as guests savored a behind-the-scenes look at one of the family’s farms and a simply delicious experience.

BOhèm Bistro Now Open

Markay Harlan, owner of BOhèm Bistro in Seven Fields, and her husband, Howard Scott, welcomed guests to “eat, drink, and share” at the restaurant’s grand opening reception. The tasting menu included arugula, tomatoes, roasted corn, red pepper, and Brussels sprouts on crostini with green goddess dressing; tuna melt, croque monsieur, and vegetable muffuletta; PEI mussels; jar o’pommes frites; and catfish bites. The European-style bistro prides itself on expertly pairing light fare with the world’s finest wines. Open for happy hour and dinner, the relaxed establishment is also available for private parties! In true Bohemian rhapsody fashion, request a spot on the terrace before winter arrives.

Second Annual HometownHomegrown

Thousands of passionate foodies filed into Senator John Heinz History Center for the second annual HometownHomegrown, “a fun and flavorful food expo,” presented in partnership with GoodTaste! Pittsburgh. In true Pittsburgh fashion, visitors tasted pierogies from six local vendors and voted for “Pittsburgh’s Perfect Pierogi” — S&D Polish Deli took home the win! Those attending munched on delicacies from 30 vendors, including the Original Oyster House and Uncle Charley’s Sausage, and swapped recipes with culinary experts. The day was active with cooking demos by WQED’s Rick Sebak and Chris Fennimore, and live entertainment, fitness activities, and a presentation by Wigle Whiskey on the history of Pittsburgh spirits!

Photographs by Allie Wynands, from Elizabeth Bacheson/Elias/Savion, Mike Marcus/Soergel Orchards, Senator John Heinz History Center.

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Murder Mystery Dinner Theater - Halloween Edition October 5, 12, 26, 27 – 6 p.m.

Bring your friends and don't miss this Halloween tradition! One of our most popular events of the year - come early and enjoy the magnificent foliage of the beautiful Laurel Highlands.

The evening includes a complimentary wine tasting of your favorites from the award-winning Christian W. Klay collection and a delicious buffet dinner.

Tickets are $40 per person, plus tax and prepaid reservations required.

The ticket price is refundable up to 48 hours prior to the event.

Annual Ex-PAWS-ition October 6 - 12 Noon - 5:00 p.m.

Spend the day with your pet for a very worthy cause. This year’s Ex-PAWS-ition will feature a number of vendors selling pet-related merchandise and loads of activities for every member of the family to enjoy, especially your pet.

A $5 don donation at the gate benefits Guardian of the Animals.

Customize Your Own Sushi

Holiday Open House December 7 – 12 noon - 3 p.m.

Enjoy an old-fashioned holiday homecoming featuring popular carols, light holiday fare, wine tasting, gift ideas for everyone on your list, Mr. & Mrs. Santa Claus and activities for kids of all ages! Becoming one of the area’s favorite Christmas traditions, the winery’s open house provides a spirited beginning to the December countdown to Christmas.

Complimentary admission.

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120 Oakland Ave. Pittsburgh, PA 15213 • 412.687.FUKU

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some like it hot No matter how you spice your stew, soup or chili, a meal in this handcrafted earthenware pot is sure to nourish the body and warm the soul.

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5824 Forbes Ave, Pittsburgh, PA 15217 Mon 10–6, Tue 10–8, Wed 10–6 Thu 10–8, Fri–Sat 10–6 412-421-2160 pittsburgh.tenthousandvillages.com

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New Section!

Editor’s Kitchen

Apple of My Pie

By Nicole Barley Photographs by Cayla Zahoran

M

y gram and I share a special bond over apple pie. She’s 91 years old, and if I asked her right now to remind me of her crust recipe, she would recite it confidently: “2 1/2 cups flour, 3/4 cup shortening, 1/4 cup ice water, a pinch of salt.” I’m confident that she could roll out the dough, put it in the pan, and crimp the edges just as quickly. It’s one of the first things I ever learned how to bake, with her leading the way of course, and now that I’ve gotten the hang of that classic, I’m branching out into new renditions of the seasonal fruit with suggestions from local bakers and chefs. Pictured at right is a favorite recipe of mine — a French Apple Tart from the Barefoot Contessa’s book, “Back to Basics.” It’s impressive to serve and so simple to make. Get the details online at edibleallegheny.com, along with my complete, grandmother-approved apple pie recipe.

Apple Streusel Pie

By Julie Bongiorni, Allegro Hearth Bakery Chef’s note: “We make our pies with Dawson’s Orchards’ Ginger Gold apples and will do those through the season, switching to their Granny Smiths later in the fall,” says owner Omar Abuhejleh.

Ingredients for crust: 2.3 ounces butter (Editor’s note: You may need to use a food scale to get these measurements right on.)

2.3 ounces cream cheese ¼ teaspoon vanilla extract 1 tablespoon granulated sugar ¼ teaspoon salt ¾ cup pastry flour Directions: 1. Place butter, cream cheese, vanilla, sugar, and salt in a mixing bowl. Cream together on medium speed until smooth.

2. Add in flour, and mix until it forms a dough ball. Cover, and refrigerate for 1 hour.

3. Roll dough out to fit in a 9-inch pie pan. Place in pan, and refrigerate again until ready to fill with apple mixture.

Ingredients for streusel topping: 6 tablespoons cold butter ¾ cup patent or all-purpose flour 1/3 cup granulated sugar

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Directions: Place all ingredients in bowl and cut the butter into the flour and sugar, using a pastry cutter or two knives, until it is the size of coarse crumbs. Set aside.

Ingredients for filling: 2 pounds Granny Smith Apples, peeled, cored, and sliced (about 7 apples) ¼ cup patent or all-purpose flour ¾ cup granulated sugar ½ teaspoon ground cinnamon Directions: 1. Cut apples into ¼-inch slices, and place in medium size mixing bowl. Add remaining ingredients to apples slices. Toss together until apple slices are coated in the mixture.

2. Pile apples loosely into chilled pie crust. Cover apples with streusel topping.

3. Bake at 350ºF for 15 minutes. Reduce temp to 325ºF, and bake for an additional 1 hour and 10 minutes.

Allegro Hearth Bakery, 2034 Murray Ave., Squirrel Hill.

412.422.5623. allegrohearth.com.

Apple Dumplings

By Mary Lou Shenot, Shenot Farm & Market Ingredients for crust: 1 ¾ cup flour 1/3 cup sugar 1 teaspoon cinnamon ½ teaspoon salt 1 ¼ sticks chilled butter ¼ cup Shenot’s Apple Cider, chilled Directions: Combine all dry ingredients in a bowl. With a pastry blender or two forks, cut in butter, then add apple cider. Toss with fork, gather into ball, and roll out with rolling pin on floured pastry board. Cut into as many squares as there are apples, large enough to bring corners to touch at top.

Ingredients for apples and sauce: 4-6 medium-size apples, peeled and cored 4 tablespoons butter, plus more for filling apple cores 1 cup brown sugar, plus more for filling apple cores ½ teaspoon cinnamon, plus more for filling apple cores 2 cups water Directions: 1. Set each apple on a square of rolled pie crust. Fill the apple cavity with a pat of butter and a mixture of brown sugar and cinnamon.

2. Lightly wet the corners of the crust and bring them together on the top and press to stay. Place in a baking dish.

3. Combine water, sugar, butter, and cinnamon in a small saucepan, and bring to a boil. Pour over the apple dumplings. Bake approximately 1 hour at 350ºF, until golden brown.

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

Apple Butter

By Executive Chef Jason Culp, The Pines Tavern Ingredients: 8 large apples, peeled, cored, and chopped 3 cups apple cider 2 ½ cups brown sugar, packed 1 cinnamon stick 2 teaspoons allspice 1 teaspoon whole cloves

Directions: 1. Combine all ingredients in heavy-bottom pot over medium-high heat. Bring mixture to simmer, and constantly stir to make sure it doesn’t stick to the bottom.

2. Reduce heat, and continue cooking 2-4 hours until apples are completely broken down and juice puddles in thickened pulp. Turn off heat.

3. Sterilize canning jars, lids, and rings. Strain apple butter while still hot through a sieve to remove cinnamon stick and cloves.

4. Pour into canning jars, adding lids and rings. Leave on the counter, covered with towel, to cool for 24 hours. The lids will start to pop and concave as apple butter cools. Store in a cool dry place.

Get this French Apple Tart recipe online at edibleallegheny.com.

Chef’s note: Any unsealed jars must be refrigerated.

5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com. e d i b l e a l l e g h e n y. c o m

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Online Dish

Impassioned Instructors

By Lauren Wells

What do a CSA-loving couple, a self-taught cook, and a PASA staff member have in common?

They blog to teach.

Crispy Tofu Bites

LIFE AND KITCHEN

What happens when life gives you lemons, but you don’t know how to make lemonade? This was the challenge that inspired author Lindsay Seal to learn how to cook. After marrying her husband, Jake, Seal suddenly found herself surrounded by a host of new, unfamiliar cooking appliances and little knowledge of how to use them. The solution? Seal went back to basics, slowly but surely acquainting herself with the nuances of the kitchen. “Experimenting is really what got me interested in cooking,” explains the self-taught chef. And trust us — it paid off! Seal’s recipes appeal to the senses — enter Pumpkin Snickerdoodle Bars, an irresistible fall favorite — as well as a vast audience, taking into account the varying skill sets and nutritional needs of her readers.

A recent vegetarian, Seal embraces the challenge of inventing meals both she and her meat-eating family will enjoy, such as Crispy Tofu Bites and Braised Potatoes with Lemon and Scallions. “[Becoming a vegetarian] has opened my eyes to a whole new world of ingredients,” she notes. While Seal is happy to share recipes with her readers, the true sentiment behind the creation of can be attributed to her daughter, who will one day “be able to look back at what [her family] cooked and ate.” On naming the blog: “I’m untrained in both [life and the kitchen],” Seal admits. “But that’s what has made this journey such a fun adventure.”

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Braised Potatoes with Lemon and Scallions

This page: Photographs from Lindsay Seal. Opposite page: Photographs from Joanna Taylor Stone, Brian Snyder.

NE X T GEN HOUSE

Step into the home of Joanna Taylor Stone and her husband, Mark, and you may think you’ve walked onto the set of Star Trek — assuming this particular starship also contains four chickens, a cat named Maggie, raised garden beds, a compost area, and a refrigerator packed with raw milk and farmraised meat. “We’re not totally average,” confesses Taylor Stone, author of the CSA-inspired blog Next Gen House. The name of the blog, in addition to describing this Trekkie couple’s futuristic home décor, references Joanna and Mark’s focus on living with a health-conscious eye on the next generation.

On the blog, Taylor Stone shares everything from relevant works of food journalism and legislative news to recipes and personal experiences, such as the couple’s trip to see the recreation of Julia Child’s kitchen at the National Museum of American History.

Perhaps the most unique feature of Next Gen House, however, is the “Real Life CSA” series — a weekly installment in which Taylor Stone details the items she and Mark receive from their two farm shares, Kretschmann Family Organic Farm and Clarion River Organics. By profiling how the couple plans to use the local meat and produce on a daily basis, Taylor Stone hopes to show readers that community supported agriculture is beneficial for both the farm and the consumer. “It is possible to have a fulltime job and a commute, but still make sustainable choices in what you eat and how you treat the earth,” she says. nextgenhouse.blogspot.com

WRITE TO FARM

If we’ve learned anything from the ongoing food movements and the emergence of farms, farmers markets, and farm dinners throughout Western Pennsylvania, it’s that our region’s consumers are becoming more mindful — seeking healthy, sustainably produced food. Brian Snyder, executive director of the Pennsylvania Association for Sustainable Agriculture (PASA) and the FoodRoutes Network, believes that these consumers are vital components to the continued success of local farms. In an effort to address the necessity of these farms, the fragility of their permanence, and the new rules being proposed by the Food Safety Modernization Act, Snyder created the agriculturally focused blog, Write to Farm. “It’s clear that the [FSMA] rules will greatly affect the way food is produced in this country, and we must work together to save [farming] and our food from industrialization,” he says. Originally from the Midwest, Snyder is impressed with Western Pennsylvania’s burgeoning food scene, and hopes his blog will encourage farmers and consumers to “do the write thing” by supporting local agriculture. From FSMA to the Farm Bill to the various actions of the Food and Drug Administration, Snyder’s blog is both instructive and motivational, each post suggesting a call to action by like-minded locavores in the Pittsburgh area and beyond. “You can’t take good food and local farms for granted,” he writes, “because they have diminished in numbers and will continue to disappear without support from conscious eaters.” While he does not consider himself a farmer, Snyder keeps a flourishing garden to feed his family and friends. Says Snyder, “I have a strong sense that citizens of Pittsburgh and Western Pennsylvania do care about [local food and farming].” And we couldn’t agree more.

Follow Foodies Give your Twitter feed a boost!

Check out who @edibleAllegheny is following this month.

The Union Hall @TheUnionHall

PGH Crepes @pghcrepes

These sweet and savory crepes have been making their way around Pittsburgh Located above and in since March. Add the conjunction with Bar Marco, food cart to your Twitter this community space is home feed for location updates, to unique art, ideas, and daily specials, and mouthfood. Follow for news and watering photos. upcoming events.

Dave Racicot @daveracicot

Barre @realfoodbarre

New to East Liberty’s South Highland Avenue is notion restaurant — a charming, modern American eatery.

Follow owner and chef Dave Racicot to stay looped into Pittsburgh’s ever-evolving food scene.

Developed in Pittsburgh by two professional dancers, Barre “real food bars” contain whole, natural ingredients designed to provide athletes with energy. Add for nutritional advice and new flavor alerts.

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Local Leaders

The Farm to Juicer Movement

By Rachel Jones Photographs by Cayla Zahoran

Drink in these raw, organic, and cold-pressed juices, good for our bodies — and the region’s farms

Ankit Goyal

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Fresh From The Farm Juices creates colorful concoctions, packed with vital nutrients. Choose from Black & Yellow, Fortified Orange, Limey Green, Spicy Lemonade, The Works, Restless Red, and Minty Limeade.

E

very morning as a child, Ankit Goyal’s mother made him fresh juice from the fruits and vegetables in his family’s garden. And every day, he brought a Mason jar of fresh beet juice to lunch and wondered why the other kids drank their juice from boxes. These days, Goyal is the one making fresh juice — for his family and the rest of Pittsburgh.

While living in New York, Goyal saw other people drink in his passion for fresh juices, as juice stores started saturating the local neighborhoods. He dreamed of branching out to a different market, where local farmers were just as excited about the idea of juicing only raw, organic ingredients and where customers could purchase that sort of high-quality product for $5 or less.

His dream turned into a chance, when the Connections Café in Ligonier, Pa., gave Goyal his first start in the juicing business.

“I would go to a local farm that day, then juice when the café would be closed,” says Goyal, creator/president of Fresh From The Farm Juices. “I was making five or six gallons a night.” Now in his own storefront in South Side, he’s cranking out anywhere from 100-200 gallons a day! But he still picks up most of the ingredients from the farms himself. “I like to do that kind of stuff,” he adds.

The farm-to-table movement is very important to Goyal, who sources much of his produce from local farms. The freshest juices come from local ingredients, especially when produced seasonally.

“We have some staples that can sell yearround, but there are others we introduce throughout the year that are responsive to what’s growing then,” Goyal says. Spoiler alert: Some of the juices he dreamed up last spring will be coming to fruition, literally, this fall!

When a new juice idea pops in his head, a balance of flavors and nutrients must be perfected before it can hit shelves. “One of the things I was very conscious of was not making, say, apple juice with a little bit of spinach and kale,” he explains. “The nutritious value of the greens should be as pronounced as the sweetness in the apple.

Plus, you have to be aware of the amount of sugar you’re taking in, even if it is natural.”

Just another reason why herbs, like cilantro, are often added in his recipes in order to boost the flavor and health benefits.

It takes weeks of experiments — and some advice from mom, too — to concoct a juice that’s worthy of distribution. It also takes a cold-pressed juicer to make it happen. The machine extracts the liquid without a heat source, so that more of the nutrients remain intact. “Getting a juicer that heats up does work faster, but I didn’t want to do that,” Goyal says. “I’m not looking to sell 50,000 bottles a day; my focus is creating a juice and company that actually stand for something.”

This company stands for celebrating the local food movement by distributing refreshing products that taste good and are good for you. Inspired by Jamie Oliver’s Food Revolution, Goyal hopes to send the message to children, too, so they acquire the taste for fresh, healthy drinks at an early age.

Whether that’s by inviting students to bring produce from a local farm to be juiced at his store, or telling each juice’s story through a series of children’s books, he just wants kids to “try the juice and like it.”

Bringing the juice to school in Mason jars is up to them.

Fresh From The Farm Juices, 1330 Bingham St., South Side. 412.224.2650. freshfarmjuices.com.

Fresh From The Farm Juices will host its grand opening on October 3!

Stop by to meet Goyal and sample some delicious juices.

Celebrating

74 YEARS of serving great

ITALIAN FOOD All dressings and sauces are house made 18 flavors of house made gelato IF YOU LOVE ITALIAN FOOD YOU OWE IT TO YOURSELF TO TRY OUR RESTAURANT AngelosRestaurant.com 2109 North Franklin Dr Washington, Pa. 15301 724-222-7120

Opentable.com for Reservations. e d i b l e a l l e g h e n y. c o m

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3 Ingredient fix

Can You Fig It?

By Rachel Jones | Photographs & Styling by Cayla Zahoran

The first time my great uncle Larry handed me a bulb from his fig tree, I was confused. Does it need to be peeled? Can you eat the seeds? Then, he popped the whole fruit in his mouth, and I followed suit. After that, the sweet softness made perfect sense. To create a balanced fig dish, we asked three local chefs to work in salty prosciutto and crunchy walnuts. Inspired by the sky and the sea, they all achieved perfect harmony.

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Stuffed Quail with Ricotta Gnocchi and Red Wine Fig Reduction

By Jeremy Voytish, Executive Chef at Lidia’s Pittsburgh Yield: 8 servings

Ingredients: 6 pounds ricotta (hung in cheesecloth for at least 24 hours) 4 cups flour 8 eggs 1 cup parsley 1 teaspoon nutmeg Salt and white pepper 3 quarts red wine 2 cups julienne shallots ½ cup fresh cherries 1 teaspoon red pepper flakes 1 thyme sachet ½ pound dried figs, chopped

3 tablespoons extra virgin olive oil 6 shallots, diced 2 cups porcini mushrooms, diced 1 cup shiitake mushrooms, diced ¼ cup walnuts, chopped ¼ cup prosciutto, diced 3 fresh figs, diced 2 tablespoons salt 1 tablespoon black pepper ¼ cup breadcrumbs 8 semi-boneless quails

Directions: 1. For Ricotta Gnocchi, mix ricotta, flour, eggs, parsley, nutmeg, and salt and pepper until firm. Roll out to desired thickness. You will make enough dumplings to fill two sheet pans. Blanch gnocchi in salted boiling water for 45

seconds or until it floats. Then, shock in an ice bath. Lightly oil and refrigerate once cooled.

2. For Red Wine Fig Reduction, add red wine, julienne shallots, fresh cherries, red pepper flakes, thyme sachet, and dried figs into a heavy bottom stock pot. Simmer until reduced by half. Remove the thyme sachet, and blend reduction until smooth. Season with salt and pepper if needed. Do not strain.

Chill until needed.

3. For the Quail Stuffing, caramelize shallots in extra virgin olive oil over medium-high heat.

Add the mushrooms to the pan, cooking until some liquid is given

up. Add in fresh figs, prosciutto, and salt and pepper. Cook for one minute, then remove from heat. Stir the breadcrumbs and walnuts into the cooled mixture.

4. Transfer the stuffing to a pastry bag, then pipe it into the quail.

Place a toothpick into the legs of the full quail to keep the stuffing in. Sear the quail in a hot pan, then finish at 350ºF for 10 minutes until medium rare.

5. Serve the Stuffed Quail over the Ricotta Gnocchi, drizzled with Red Wine Fig Reduction.

Lidia’s Pittsburgh, 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.

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Prosciutto, Fig, and Blue Cheese Bruschetta with Walnut Jam

By Eli Wahl, Executive Chef at Casbah Yield: 5-6 servings Ingredients: 1 cup walnuts ¾ cup sugar ¼ cup corn syrup 2 cups water 4 tablespoons quince paste Sea salt Black pepper Olive oil ½ baguette 2 tablespoons white balsamic vinegar (Wahl recommends Minus 8 Dehydr8!) ½ cup baby kale 6 figs, sliced ½ pound prosciutto ¼ pound Bayley Hazen Blue Cheese, slightly warmed

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Directions: 1. To prepare the Walnut Jam, toast the nuts and set aside. In a nonreactive pot, bring the sugar, corn syrup, and water to a simmer. Reduce by half.

2. Stir in the quince paste and nuts. Cook slowly until the nuts are glazed. Season with sea salt and black pepper, and let cool.

3. Slice the baguette and lightly coat with olive oil, sea salt, and black pepper. Toast on the grill.

4. Drizzle white balsamic vinegar on baby kale and figs.

5. Assemble the bruschetta to your liking! We prefer alternating the sweet and salty flavors: blue cheese on the crostini, then baby kale, then prosciutto, then figs, and topped with walnut jam.

Casbah, 229 South Highland Ave., Shadyside.

412.661.8146. bigburrito.com/casbah.

Prosciutto-Encrusted Scallops with Butternut Squash and Walnut Mash, and Balsamic Fig Glaze

By Ricky Kirsop, Executive Chef at McCormick & Schmick’s Seafood Restaurant Yield: 4 servings Ingredients: 4 thin slices of prosciutto 1 cup panko breadcrumbs Salt and black pepper 1 butternut squash, peeled and seeded ½ cup olive oil ¼ cup toasted walnuts, chopped ¼ teaspoon chopped shallots ¼ teaspoon chopped parsley 1 tablespoon butter 1 cup balsamic vinegar 2 fresh figs, small diced 2 tablespoons honey 1 tablespoon brown sugar 4 U-10 scallops

Directions: 1. For the Prosciutto Breadcrumbs, sauté prosciutto on medium heat until crispy on both sides. Place in a blender with panko breadcrumbs and a dash of pepper. Pulse until well-mixed. Set aside.

2. For the Butternut Squash and Walnut Mash, dice the squash into ¼-inch pieces. Add the squash to a sauté pan with ¼ cup olive oil, and a dash of salt and pepper. Roast at 375ºF for 20 minutes or until fork tender. Sauté the squash, walnuts, shallots, parsley, butter, and a dash of salt and pepper until well-mixed. Set aside.

3. For the Balsamic Fig Glaze, combine balsamic vinegar, figs, honey, and brown sugar in a small sauce pan on low heat. Reduce by half or until it coats the back of a spoon.

4. Coat the scallops with the Prosciutto Breadcrumbs, and place them in a heated sauté pan with ¼ cup olive oil. Sear both sides until golden brown.

5. Place cooked scallops on top of the Butternut Squash and Walnut Mash. Drizzle the Balsamic Fig Glaze over the scallops.

2667 Sidney St., SouthSide Works. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

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perfect pours

‘Tis the

Seasonals

By Lauren Wells Photographs by Cayla Zahoran Art Direction by Jason Solak

Crisp leaves of auburn and gold are slowly beginning to color the sidewalks. Our favorite chefs have stopped grilling and begun roasting. Gone are the dog days of summer, and with them: outdoor patios, smoky barbecues, and beer menus laden with classically lighter styles. It’s inevitable — autumn is a season of change, especially in the world of craft brewing. So, bid farewell to citrus-noted pilsners, pale ales, and shandies, and embrace the rich flavors of fall’s seasonal brews. We’ve poured the knowledge of local experts and beer enthusiasts into the next three pages to help you do just that. Now, hop to it!

breaking it down Browse the craft beer selection at your favorite restaurant, brewery, or distributor, and you’ll notice that the brews, they are a-changin’. A true seasonal beer is released once annually, coinciding with the agricultural offerings available only during that specific time of year. As autumn is often synonymous with harvest, seasonal fall beers tend to comprise ingredients that are traditionally harvested during this time of year. So, what distinguishes an autumn beer from the rest? “[In autumn] people tend to think of pumpkin as the only [seasonal beer] flavor,” explains Justin “Hootie” Blakey, “executive director of the nectar” at D’s Six Pax and Dogz. Due to high demand, pumpkin plays a leading role on the seasonal shelf in D’s Beer Cave, but it is certainly not alone. Hootie, who has been the Regent Square staple’s resident beer master for nearly 12 years, breaks down fall seasonals into three main categories: pumpkin beers, Oktoberfest brews, and harvest ales.

Southern Tier Pumking Pumpkin Ale

D’s Six Pax and Dogz Thirsty Dog Brewing Company Barktoberfest Lager

Hofbräu Oktoberfest

Bocktown Beer and Grill

Giant Eagle Market District

The Church Brew Works Oktoberfest German-Style Lager

Giant Eagle Market District

Samuel Adams Octoberfest Lager

Giant Eagle Market District

Leinenkugel’s Oktoberfest German-Style Märzen Growler

Giant Eagle Market District

Industry Public House Penn Brewery Pumpkin Roll Ale

D’s Six Pax and Dogz

The Traveler Beer Co. Tenacious Traveler Shandy Woodchuck Fall Hard Cider

Giant Eagle Market District

Erie Brewing CoMpany Johnny Rails Pumpkin Ale

Bocktown Beer and Grill

“

A trip to Pittsburgh wouldn’t be complete without a stop at the historic Penn Brewery.

— Olivier Kielwasser

”

Giant Eagle Market District

pumpkin

Not all pumpkin beers are created equally. While some brewers prefer to use pumpkin spices or purée in the mash, others opt for the real deal, adding bits of freshly harvested pumpkin. In response to his customers’ requests for a pumpkin beer, East End Brewing Company founder Scott Smith devised the cleverly named “Nunkin”— a pumpkin-style beer he says “tastes like pumpkin spices, but not pumpkin” — which will be distributed both at the brewery and at various bars and restaurants in Western Pennsylvania this fall.

Brewing preferences aside, pumpkin beers are gaining popularity across the board, hailing as “the season’s most popular beers,” according to Olivier Kielwasser, senior director of beer, wine, and spirits at Giant Eagle. “Southern Tier’s Pumking will be the [fall] favorite this year,” predicts Kielwasser, and with solid reasoning.

With notes of caramel, nutmeg, and clove, the Pumking is difficult to resist — especially at Lawrenceville’s Industry Public House, where it’s one of several fall seasonals offered. “As many establishments do, we add cinnamon and brown sugar around the rim of each glass to accentuate the Pumking’s sweetness,” says manager Adam Pribila.

If an extra-sweet pumpkin brew isn’t your style, though, you can elect to suit your senses with a less overwhelming “ale tail” — a crafty mixture of beer and another beverage, preferably one that’s non-alcoholic — as served at Bocktown Beer and Grill. Founder Chris Dilla expects to serve several pumpkin and cider ale tails this autumn, dubbing seasonal pumpkin beers “the belles of the ball.”

For added zest, Dilla incorporates a dash of flavored liquor to ale tails when appropriate. “Whipped cream vodka in a pumpkin ale tail creates a pumpkin pie flavor,” she says.

Our favorites: Penn Brewery’s Pumpkin Roll Ale; Erie Brewing’s Johnny Rails Pumpkin Ale; New Holland’s Ichabod Pumpkin Ale Pair them with: Roasted chicken or turkey; pumpkin pie

harvest ale

‘Tis the season for hops — the fragile, cone-like flowers responsible for the distinct bitterness most commonly associated with India Pale Ales (IPAs). Picked in August and September, fresh hops have an incredibly short shelf life and must be used almost immediately upon harvest. East End Brewing’s Big Hop Harvest Ale is a “true seasonal beer because it’s brewed with fresh, un-dried, wet hops,” says Smith.

When hops endure a drying process, Smith says, they become shelf-stable. However, just as your food should be fresh and preservative-free, so should your hops. “Authentic harvest ales will have fresh, local ingredients picked within 24 hours to a week,” adds Hootie.

Prefer your harvest ales extra heavy on the hops? You’re in luck — Smith offers a unique feature to customers who fill their growlers at East End. “We stuff hops into the top of the growler for added flavor,” he reveals. While the appearance of leafy nuggets floating at your beer’s brim may be initially off-putting, Smith believes that using ingredients as visual aids may help people to understand craft beer’s artisan nature. “[Craft brewing] isn’t just a commodity,” he explains. “It’s food.”

Says Dilla, “Fall is a really good time for East End Brewing’s Big Hop Harvest.” And, having sampled the ale directly at the brewery itself, we agree.

Our favorite: East End Brewing’s Big Hop Harvest Ale Pair it with: Anything spicy! “Spicy food really works here. Your beer will taste hoppy-er, and your food will taste spicier,” says Smith.

oktoberfest

Originating in Germany, the rich, toasty lagers we recognize as Oktoberfests are traditionally brewed in March and contained in a cellar for approximately six months afterward — although a common misconception is that they’re only fresh during the month of October. “Oktoberfests aren’t old in November,” Hootie explains. “They’re good from the end of summer through Thanksgiving, and sometimes, even beyond that.” The Oktoberfest, or Märzen (“March” in German), is generally described as a full-bodied lager with subtle hints of spice.

Of course, the Oktoberfest beers we drink in America are a bit different than the ones found in Germany. Alas, unless a European getaway is in your foreseeable future, authenticity may be difficult to come by. We recommend Hofbräuhaus Pittsburgh’s Oktoberfest — it closely resembles Germany’s Oktoberfest, without overwhelming the palette.

Locally, most of the Oktoberfest styles available are brewed with added spices and flavoring, such as Great Lakes’ Oktoberfest, which flirts with toffee and caramel. “It’s my favorite,” notes Pribila, “because it’s not focused on nutmeg or cinnamon or allspice [like others of its kind].”

Our favorites: The Church Brew Works’ Oktoberfest German-Style Lager; Leinenkugel’s Oktoberfest German-Style Märzen; Erdinger’s Oktoberfest Pair them with: Bratwurst, kielbasa, sauerkraut, or bier cheese East End Brewing Co. brewed exactly 1,600 bottles of Gratitude, a malty, hop-heavy Barleywine, which was released to the public in midSeptember.

upcoming events

Grab a friend, grab your growler, and check out the beer-tivities Pittsburgh has to offer in the months ahead.

Through October D’s Six Pax and Dogz’ ‘dog of the month’ transitions to a bratwurst, served alongside kielbasa, sauerkraut, and spicy brown mustard. Pick up a 6- or 12-pack while you’re here, and receive $1 off per bottle!

October 11 Stop by Giant Eagle Market District Robinson’s Cooking School for an IPA /East vs. West Coast beer tasting! Then, choose from a selection of over 700 specialty brews to take home.

October 16 Save the date for a Fall Seasonal Showcase at Bocktown Beer and Grill (Robinson location), and sample a handful of the brews that will be offered throughout autumn.

November 2 East End Brewing Company will hold its Reverse Keg Ride — a 600-person charity bicycle ride in which empty kegs are returned to the brewery. The best part? It’s Halloween weekend, and costumes are encouraged.

November 8 Giant Eagle Market District Robinson presents another beer tasting, but this time, in celebration of Thanksgiving dinner. Check it out to sample brews that were made for turkey and stuffing.

D’s Six Pax & Dogz, 1118 South Braddock Ave., Regent Square. 412.241.4666. ds6pax.com. East End Brewing Company, 147 Julius St., East Liberty. 412.537.2337. eastendbrewing.com. Giant Eagle Market District, locations in Robinson, Shadyside, South Hills, Wexford. marketdistrict.com. Industry Public House, 4305 Butler St., Lawrenceville. 412.683.1100. industrypgh.com. Bocktown Beer and Grill, Pool City Plaza, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com.

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Fress Locaa Savorr Happp Hour Tuee-Frr 4-6

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Feature Edible Allegheny

By Liz Petoniak Illustration by Jordan Harriger

“

The way that Pittsburgh seems to have caught up with the progression of the culinary scene over the course of a year is amazing.

— Matt Huggins, BRGR

”

Food trucks are making tracks in Pittsburgh — and we’re glad to say, these mobile food units are parked and here to stay!

Food trucks are not necessarily new to Pittsburgh. They’ve been parked on both the University of Pittsburgh and Carnegie Mellon University’s campuses for years. This summer, though, an increasing number of trucks staked their ground.

To date, Pittsburgh boasts more than 10 regularly running food trucks, and many, such as the Lomito Truck, and Steer and Wheel, are new this year. “I think a lot of people [in Pittsburgh] looked at the food truck trend and said, ‘Why hasn’t anyone done this here?’”says Matt Huggins, operator of the BRGR truck.

the time we get there and set up, 30 minutes have already passed.”

Ricci Minella, owner of The Burgh Bites Cart, attributes the Like Szarnicki, many owners feel that these laws, among others popularity of the trucks as correlating to customers’ desire for instituted to protect brick-and-mortar businesses in the city, are authenticity. “Food is going backwards,” he says. “People want to get restrictive and impractical. more basic and go back to the roots of it, which I believe is street food.

The solution, it seems, lies in permits and agreements between trucks When you go to any city, and you want to get the true flavor of what and private businesses. For special events, such as the Three Rivers Arts they make, the food on the street is where the roots are.”

Festival, the city issues permits to trucks. Trucks that park on private Additionally, there’s the novelty of participating in a fleeting culinary property typically have an agreement or lease with that establishment. experience. “People are really excited about being at an event where they BRGR, for example, leases its parking lot space on the corner of Grant can try all these different kinds of foods, especially because many of the Street and Forbes Avenue. food trucks don’t have a brick-and-mortar business,” says Jessica Webber, Yet, change may be on the horizon. Those behind the Pittsburgh manager of the Franktuary food truck.

Mobile Food website, including Franktuary, are leading the Pittsburgh’s mobile food offerings are both innovative and charge along with Councilman Bill Peduto to push for new rooted in regional fare. Not only does each truck have its legislation. The website provides a wealth of information own niche — whether it’s Paraguayan food or pierogies “Food trucks concerning the laws and the proposed changes, as well — but each truck also makes great efforts to provide as a petition to pledge support. Webber says, “With handmade, healthy, local, and sustainable food provide a the food truck laws, it’s really hard to find a place in options. Many trucks partner with local farms, while the city where you won’t possibly be asked to move.” some, such as The Burgh Bites Cart, even grow their different type of Despite the controversy, the trucks appear to present own produce. experience.” — a united front and are doing well for themselves. Webber Local foodies have taken notice and supported continues, “We’ve just depended on booking private the city’s growing number of trucks with an Hoon Kim, Lomito and large events, like festivals and roundups, where we overflow of positive feedback. Hoon Kim, owner of work together with other trucks,” proving that in Pittsburgh, Fukuda and co-owner of the new Lomito Truck, says, community is integral to their overall success.

“I think that people understand that food trucks provide a If you attend any of these rallies or “roundups,” you’ll find that the different type of experience. They appreciate the one degree of aspect of community amongst the mobile food troopers stands strong. separation between customers and cooks. They can have conversations They treat one another like family, saving leftovers for each other and with us and ask us about ingredients. There’s a level of warmth there popping in to each other’s trucks. Szarnicki says, “We’re pretty much all that is not like a cook in the back of the house with the server as the friends and we do a lot of the same events, so we see each other almost messenger. It is much more personal.” every day. We help each other out, too, if we have a question about The benefits of mobile food are not just limited to the customer. Food something technical, like how to keep your pipes from freezing in the trucks also provide great opportunities for those with entrepreneurial and winter. We all support each other.” culinary aspirations. For many owners, it seems that their decision to start a These food truck operators all agree that the mobile food movement food truck coincided with a love for food and a desire to be their own boss. is only in its beginning stages here in Pittsburgh, citing multiple “The nine-to-five job was not for us anymore. We just wanted to be our contacts they already know who are starting trucks. Will overown business, and we were looking in the food industry,” says Larry Gunas, saturation become a problem? “A lot of people are going to try it out who co-owns Oh My Grill with his wife, Doreen. in the coming years, but the strong will survive and the weak will fade For some, such as Minella, mobile food is simply a stepping stone — a out,” Huggins says confidently. transition into a possible restaurant space. “The cart was a way for me to Ultimately, the novelty aspect of the food truck seems to provide a make money going through culinary school. It took off from there, and I started doing catering. The future plan is to open a restaurant, but I’m not safeguard. At least for now, those in the industry believe that the originality and nostalgic factors of food trucks will ensure growth. Lewis says, “Food trying to rush it,” he says. trucks have become so popular in our city and will continue to be popular Food trucks can also serve as a way to expand an already thriving because they’re unique and because they remind us of the goodie carts and business, such as with Bella Christie and Lil’ Z’s Sweet Boutique, ice cream trucks from our childhood.”

Franktuary, and BRGR. These stationary restaurants agree that there’s something to be said about bringing their food to locations filled with hundreds of hungry customers. “Food trucks were a hot topic in other cities, and they were beginning to generate a lot of buzz in Pittsburgh as well,” says Huggins. “[Richard Stern, proprietor, and Brian Pekarcik, proprietor and chef at BRGR and Spoon] saw an opening and hopped on it.”

Not to mention a huge, colorful truck with your business’ name on it is great for advertising. Kadee Lewis, co-owner of Bella Christie and Lil’ Z’s Sweet Boutique, says, “With our truck, we can get our name out in places where people are unfamiliar with us. And, sometimes, people actually take photos or videos of us as we drive by.” Despite all these advantages, mobile food isn’t only about creating revenue. The chefs truly cherish their experience cooking in the trucks. “It’s fun,” says Huggins. “I get to be everywhere, and every day is different and presents a new challenge.”

And speaking of challenges, as of late, the local laws regarding food trucks have generated just as much buzz as the trucks themselves.

One of the main issues is the number of feet a food truck must maintain between its operations and nearby, established businesses.

Lynne Szarnicki, owner of Pittsburgh Pierogi Truck, explains, “If you sell hamburgers, you can’t park anywhere within 500 feet of an establishment that sells hamburgers. You’re also not allowed to use Visit pghmobilefood.com to sign the petition that supports the change of the metered parking spaces. The biggest problem we have with [the laws] laws concerning food trucks in the City of Pittsburgh. is that trucks can only park in one spot for 30 minutes at a time. By

sign the petition

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The Roundup

We’ve gathered a few of our favorite food trucks. Find out where to find them and how to book them!

BRGR When Brian Pekarcik, chef and co-proprietor of both BRGR and Spoon, needed someone to run the BRGR food truck this past summer, Matt Huggins was the only person he could think of for the job. Since then, Huggins and his team have been bringing BRGR’s hand-crafted, personalized burgers to events all over the ‘Burgh. First, choose your patty (Angus beef, turkey, or veggie) your bun (brioche, wheat, or lettuce wrap), and then, select a combination of gourmet toppings such as “Fire in the Hole,” which includes guacamole, jalapeños, pepper jack cheese, chipotle mayo, and Sriracha, or “Shrooms,” which includes forest mushrooms, caramelized onions, provolone cheese, and mustard aioli. Add a creamy milkshake, homemade chips, fries, or slaw to your order, and you’ve entered the gates to burger heaven. BRGR, East Liberty, 412.362.2333, and Cranberry, 724.742.2333. brgrpgh.com.

Top Sellers: Burgers, of course!

Fun Fact: BRGR’s food truck is the largest food truck in Pittsburgh.

Parked @: Grant Street and Forbes Avenue parking lot, WednesdayFriday, 11:30 a.m.-2:30 p.m.

Lomito Truck Hoon Kim, owner of Fukuda in Bloomfield; Chef Damon Dlubak; and Rocio Martinez Dlubak, from Paraguay, collaborated to create the Lomito Truck, bringing authentic, fresh Paraguayan and South American food to Pittsburgh. “We wanted to feature a lot of different kinds of South American foods, like the meats, rice and beans, and sauces from Paraguay, Uruguay, Brazil, and Argentina — things that you wouldn’t necessarily experience in the States. The food over there is really clean and healthy — lots of grilling,” says Kim. The trio has done a fabulous job of emulating the cuisine — as evidenced by the growing number of Lomito “addicts” that can be seen waiting impatiently in line for their foodie fix. Lomito Truck, lomitotruck. wordpress.com.

Top Seller: Lomito Completo, a sandwich made with organic, grass-fed sirloin beef from DJ’s Butcher Block in Bloomfield, topped with provolone cheese, grilled ham, mayonnaise, tomato, lettuce, chimichurri steak sauce, and a lightly fried egg with a gooey, runny yolk, served on a kaiser roll from BreadWorks.

Fun Fact: Chef Damon Dlubak is also a Level 3 Master of Wine.

Parked @: Shadyside Detail on Ellsworth Avenue, Friday-Saturday, 11 p.m.3 a.m.

Franktuary This “upscale hot dog and poutine truck” was one of Pittsburgh’s first trucks to cruise the town when it started up in 2010, and the owners’ inventive take on frankfurters continues to evolve. On the menu, Franktuary offers three different dogs: the standard New York-style all-beef dog; the “Under Dog,” made with New Zealand grass-fed beef; and the Veggie, a vegan tofu dog. No worries if you miss them on the street though. Their franks and fries are also available at stationary locations — one Downtown and one in Lawrenceville.

Franktuary, 412.586.7224. franktuary.com.

Top Seller: Poutine, the traditional Canadian dish made with French fries, doused with gravy. Note: the gravy is vegan!

Photographs by Bridgett Kay Photography, LLC, from Franktuary.

Fun Fact: Soon, the truck’s offering will be completely free of corn syrup.

The Lawrenceville location already is!

Parked @: Always moving!

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The Burgh Bites Cart The Burgh Bites Cart’s ever-changing menu reflects what Ricci Minella calls his “food ADD.” “I’ve worked in restaurants, and in terms of cooking, it can get repetitive. I try to avoid that by switching up the menu weekly, and customers have come to expect it and appreciate it.” Minella draws inspiration from Mediterranean, Latin, and American cuisine, as well as recent road trips to food capitals such as Nashville, New Orleans, and Chicago. But what we love most about this cart is Minella’s ultra-fresh approach to food. “We do gourmet sandwiches, soups, and salads using a lot of fresh produce that we grow in our backyard garden,” he says. “It’s cool to serve people food that we picked that morning.” Be on the lookout for a more stationary venture from Minella. As we interviewed him, he was busy making plans to check out restaurant spaces!

The Burgh Bites Cart, 412.302.7059. facebook.com/theburghbitescart.

Top Sellers: Bacon-wrapped, deep-fried hot dogs; Calabrese zucchini salad; Caprese sandwiches on homemade bread; and Cuban sandwiches, made with Minella’s special pulled pork recipe.

Fun Fact: Minella recently served as host and head chef at the Farm Dinner, a rustic, five-course Italian dinner for 100 guests, held on Grandview Avenue in support of Friends of Grandview Park.

Parked @: Henderson Brothers Insurance Company Downtown on Thursday for lunch; Walnut Street in Shadyside, FridaySaturday, 11 p.m.-3 a.m.

Bella Christie & Lil’ Z’s Sweet Boutique The owners of Bella Christie & Lil Z’s Sweet Boutique saw an opportunity with the increasing popularity of food trucks in Pittsburgh and decided to “jump on the bandwagon.” It’s been almost a year since the truck, launched through Kickstarter.com, started selling the brick-and-mortar bakery’s unique desserts on wheels. Co-owner Kadee Lewis says, “We are not a cookie-cutter, factory bakery. We can make anything, and our goal is to make our customers dreams come true for whatever they’ve envisioned for their event, whether it’s a wedding, work event, or festival.”

Bella Christie & Lil’ Z’s Sweet Boutique, Aspinwall. 412.772.1285. asweetboutique.com.

Top Sellers: Chocolate-covered bacon, and cake pops.

PArKed @: Always moving!

Pittsburgh Pierogi Truck When Lynne Szarnicki started her online pierogi business in 2004, she had no idea that she would eventually be selling her handmade pierogies, stuffed cabbage, and Haluski (pan-fried cabbage, noodles, and onion) from a food truck. “My husband and I started doing farmers markets, where we would go set up a tent and then have to take everything down afterward. A food truck just made sense,” she says. Quickly, Pittsburgh Pierogi Truck became one of the city’s favorites, partly due to its niche food items and also thanks to the love that goes into making and eating them. Says Szarnicki, “We hear all kinds of stories about everyone’s grandmas. It’s like a connection to the past. You can eat and love the pierogies, and remember your family members who made them for you as a child.” And there’s a bonus for those who just can’t get enough —the truck sells frozen pierogies to enjoy at home. Pittsburgh Pierogi Truck and Zum Zum, LLC. 724.337.7030. polishpierogi.com.

Top Seller: Potato and cheese pierogies.

Fun Fact: The interior of the truck was designed and constructed

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entirely by Szarnicki’s husband, Dave Rau, over the course of the year.

Parked @: Always moving!

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Photographs from Ricci Minella, Bella Christie & Lil Z’s Sweet Boutique, Lynne Szarnicki.

PGH Crêpes This food stand had us at “Nutella.” Ilmir Akhmetzyanov started PGH Crêpes in 2013 after working the concession business for many years. “I was looking for something unique that no one else was doing, and I was inspired by my mother who used to make crêpes,” he says. Whether you seek sweet or savory, PGH Crêpes has your back with desserts and snacks prepared with homemade crêpe batter and fresh ingredients.

Says Akhmetzyanov, “As long as people need us, we’ll be in business.” PGH Crêpes, 412.251.3227.

Top Sellers: Sweet: strawberry, banana, and Nutella; Savory: chicken, ranch, and veggie.

Parked @: Liberty Avenue and Fifth Avenue, Tuesday-Wednesday, 11 a.m.-2 p.m.; Strip District, Saturday-Sunday.

NOW OFFERING YOGA

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

Oh My Grill For some, grilled cheese is just butter, bread, and cheese, but to Oh My Grill owners Larry and Doreen Gunas, grilled cheese is an opportunity to create a unique and gourmet dining experience. “Being in the food truck industry, you have to be different,” says Doreen. The duo makes the OMG-worthy grilled cheese sandwiches using real butter, freshly baked bread without preservatives, and all-natural cheeses, pairing the sandwiches with complementary dipping sauces.

“Nothing is served straight from a store-bought bottle; it’s fresh,” says Doreen. Be sure to check out the truck’s newest creation, The Sam and Suzy Grilled Cheese, complete with buffalo chicken breast, Monterey Jack and cheddar cheeses, and spicy ranch dipping sauce. “We’re always testing and creating new sandwiches,” she says. Oh My Grill, 724.996.3955. ohmygrill.com.

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

SPA GIFT CARDS AVAILABLE

RUMFISH GRILLE BRINGS THE

freshest seafood and locally sourced produce

Rumfish Beach

Top Seller: The Number One, made with smoked gouda cheese, white cheddar cheese, caramelized onions, and bacon, on white or wheat bread with chive cream dipping sauce.

Fun Fact: Feeling creative?

Oh My Grill allows customers to create custom sandwiches — vegetarian options included! — with the dipper of their choice.

Parked @: Always moving!

WHERE SUMMER NEVER ENDS 20+ re and water features, cabanas and outside entertainment Open Kitchen Concepts, Raw Bar, and Open for Lunch & Dinner.

OCT 26 & 31 - HALLOWEEN COSTUME CONTEST PARTY!

SUNDAY BRUNCH 11-3

Upcoming Events:

Catch your favorite trucks at these upcoming roundups, open to the public!

Rubber Duck Bridge Party September 27 @ Roberto Clemente Bridge, Downtown, 5:30-10 p.m.

Allegheny Green + Innovation Festival September 28 @ Hartwood Acres, Hampton Township, 11 a.m.-4 p.m.

Garfield Night Markets October 8 and November 1 @ North Pacific Avenue, Garfield, 6-10 p.m.

412.914.8013 1155 Washington Pike Bridgeville, Pa 15017

for updates and give-aways follow us @rummshPGH

www.RumFishPGH.com

Photographs by Bridgett Kay Photography, LLC, from Larry and Doreen Gunas. e d i b l e a ll e gh e n y. c o m

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Feature Edible Allegheny

Behind The Labels

BY RACHEL JONES Illustrations by Jordan Harriger

Get the facts on food packaging descriptions — they may mean something different than you think

S

trolling through the aisles of our local grocery stores, certain labels catch our attention. Terms like “organic,” “all-natural,” and “added vitamins” sound like products we should add to the cart. But what do those terms actually mean? We consulted the Pennsylvania Association for Sustainable Agriculture (PASA) and Claire Marshall, MS, RD, LDN, and senior health coach at UPMC Health Plan, to peel back the labels, and show us what’s really inside these products.

Food Alliance Certified

Organic (Not Certified)

Certified Organic

Seen on: all products

Seen on: all products

Seen on: all products

The Food Alliance is a nonprofit that certifies farms, ranches, and food handlers for using sustainable agricultural and business practices.

The products were made with humane and environmentally sustainable agricultural methods, but are not certified by the USDA National Organic Program.

“Even without the USDA Certified Organic seal, at least 95 percent of the ingredients are still certified organic.

Products with at least 70 percent certified organic ingredients are labeled as ‘made with organic ingredients.’”

— Marshall

The USDA National Organic Program must approve of the production, processing, and handling methods of a product before it can be labeled as “Certified Organic.”Requirements include: building and enhancing soil naturally, protecting the environment, treating animals humanely, and avoiding toxic or synthetic substances.

Farms are built to sustain healthy soil, produce healthy food, and be profitable. These methods are environmentally and socially responsible, without hindering its ability to earn profit.

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Chemical-free

Grass-fed

Grass-finished

Seen on: all products

Seen on: meat

Seen on: meat

The product has been made without the use of harmful chemical pesticides.

The livestock had continuous access to pasture throughout their lives.

The livestock were fed only grass during the period before processing.

Locally Grown Non-Genetically Modified Organisms (Non-GMO) Seen on: all products

Natural

Locally grown

Seen on: all products

Seen on: all products

On GMO products, “the gene structure has been manipulated somewhere. We haven’t seen any longterm positive or negative effects, but some people like the idea that their food hasn’t been modified.” — Marshall

“This is not regulated and varies by retailer. Some stores consider ‘local’ to be within a day’s drive; others say within the tri-state area. The best way to buy local is to get food directly from the farmer. They can tell you whether or not they use pesticides, GMOs, etc.” — Marshall

Certified Humane

Certified Naturally Grown

Seen on: eggs, dairy, and meat

Seen on: all products sold by small farmers

The product comes from facilities that meet precise, objective standards for farm animal treatment.

“

This grassroots alternative holds the same merit as a USDA National Organic Program certification, but is cheaper for the farmer to obtain.

“There’s not a lot of regulation in ‘natural’ products.

The idea behind it is that it’s minimally processed and doesn’t have artificial ingredients. The USDA uses the term with meat and eggs, but otherwise, it can mean whatever the company wants it to mean.” — Marshall

Cage-free Seen on: chickens and eggs “There’s no real certification, but it basically means the chicken is not raised in a cage. It could be living in a space that’s just as cramped though.” — Marshall

Organic does not mean low calorie! Even certified organic ingredients can be used in products loaded with sugar or salt. Remember to read the nutrition labels on the back.” — Claire Marshall

In the end, it comes down to personal preference. If the decisions get tough on a financial basis, remember Marshall’s simple message: “It’s better to buy non-organic fruits and vegetables than to not buy any at all.”

PASA, pasafarming.org. UPMC Health Plan, upmchealthplan.com.

The Environmental Working Group ranked the non-organic foods with the highest and lowest pesticide residues. Check out the “Dirty Dozen”

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Feature Edible Allegheny

turn over

A New Leaf

By Nicole Barley | Photographs by Cayla Zahoran | Styling by Allie Wist

If your diet is lacking in color, look no further than this roundup of gorgeous green foods.

We’ve picked leafy, cruciferous, and even, fruity varieties. Start with these super foods and the accompanying collection of super-easy ways to cook them. Ready, set, go green!

1 Broccoli: Keep it simple, and steam or blanch this cruciferous crop, filled with vitamins C and A, potassium, and folate, which helps enhance vital nerve function and the production of DNA, says Rae Ivory, café supervisor at the East End Food Co-op. Top it off with a squeeze of lemon, salt, pepper, and a quick shaving of Parmesan cheese.

3 Green Peppers: Want a hearty, healthy, homey meal? We recommend stuffed peppers. Replace the rice with quinoa for a hefty dose of protein. Stir-fried, grilled, roasted, or raw, peppers provide antioxidants, carotenoids, fiber, and vitamin B6, which helps our bodies digest and break down proteins more easily.

5 Kale: Versatile and very popular, we can’t get enough kale. “Because it’s slightly bitter, it pairs well with honey or sweet things,” says Ivory. It’s a biannual crop, so be sure to get your fill in the fall and spring when it’s at its freshest. Quickly steam for five minutes; bake the leaves for chips; sauté it with tomatoes, red pepper flakes, and Canellini beans; or eat it raw with garlicky dressing.

2 Collard Greens: Ivory suggests using the sturdy leaves of this cabbage variety to replace the bread in a sandwich wrap. If you’d rather not go raw, Ivory says that lightly cooking many of these leafy greens actually improves their nutritional value. “It reduces the oxalate content, which causes a bitter taste, frees up the calcium to be absorbed more easily, and makes them easier to digest.”

4 Brussels sprouts: These little cabbages have been having a serious foodie moment. Keep the momentum going by roasting them with olive oil, salt, and pepper for a simple side dish that’s stocked with sulforaphane, a chemical compound believed to protect against cancer.

6 Mustard Greens: Mustard greens can have a hot, bitter bite to them, but according to the ancient Ayurvedic diet, bitter foods are an integral, but often missing element in modern diets. Eat these greens to get your fill.

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7 Parsley: Leafy herbs — like parsley, cilantro, and basil — are an awesome source of nutrients! Put them in pestos, juice them, or use them in essential oil form to gain both their aromatic and holistic health benefits. Parsley can improve immune function and help reduce inflammation.

9 Dandelion Greens: If sautéing, finish with something acidic — lemon juice, vinegar — to cut the bitter flavor. That rule goes for any of the spicy or sharper-tasting greens, such as mustard or turnip greens, says Ivory.

11 Swiss Chard: Relatively mild, rather earthy, and really healthy, this beet varietal is sturdy enough to stand up to soups, stews, and gratins. If you’re buying raw beets to roast, keep the leafy green tops, and cook them up (but not quite as long, as they are more delicate!) for similar effect.

8 Escarole: Excellent in soups! Green and red leaf lettuce varieties are vitamin A all-stars. Ivory notes that the more red the leaf, for example, red romaine or leaf lettuce, the greater the nutrients and amount of beta carotene.

10 Zucchini: Water and antioxidant rich, we love the lightness of this squash. Did you know? Steaming it is the best way to preserve its nutrients. We like it raw, too, sliced into crudités and dipped into dillinfused yogurt.

12 Granny Smith Apples: These are key in many juicing recipes to add an element of sweetness.

They’re also ideal for any sort of cooking or baking with apples. Satisfy a sweet tooth by coring an apple, filling it with a bit of cinnamon-sugar and a touch of butter.

Bake it at 350ºF until soft. The bright skin is filled with antioxidants, flavonoids, and fiber.

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It’s time to get cooking with our green suggestions. Though kale is the clear favorite in these recipes, keep in mind that many of these greens can easily be substituted for each other! Just remember that some leaves, like spinach, are much more delicate and cook far faster than others.

Curried Lentils with Sweet Potatoes and Swiss Chard

By Rae Ivory, Supervisor, East End Food Co-op Café Yield: 4 servings

Ingredients: 2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1-inch piece fresh ginger root, peeled and grated 1 1⁄2 teaspoons garam masala 1 1⁄2 teaspoons curry powder 1 jalapeño pepper, seeded, if desired, then minced 4 to 5 cups vegetable broth, as needed 1 pound orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) 1 1⁄2 cups dried lentils 1 bay leaf 1 pound Swiss Chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, plus more to taste 1 ⁄2 teaspoon ground black pepper 1 ⁄3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1⁄2 lime 1 ⁄3 cup finely chopped tamari almonds, for garnish (optional) 1 ⁄4 cup chopped scallions, for garnish Chef’s note: “Clean

your greens by soaking them in a cold water bath and draining to remove all dirt.”

Directions: 1. In a large saucepan, heat oil over medium heat. Add onion, and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder, and jalapeño. Cook, stirring for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils, and bay leaf. Increase heat to high, and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard, salt, and pepper, and continue cooking until lentils are

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tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest, and juice. Spoon into a large, shallow serving dish.

Garnish with almonds, if desired, and scallions.

East End Food Co-op, 7516 Meade St., Point Breeze.

412.242.3598. eastendfood.coop.

Whole-Wheat Penne with Kale & Toasted Breadcrumbs

By DeLallo Foods Yield: 4-6 servings

Ingredients: 2 large bunches kale DeLallo Natural Coarse Sea Salt 1 ⁄4 cup DeLallo Extra Virgin Olive Oil, plus more for finishing 3 cloves garlic 1 cup DeLallo Traditional Breadcrumbs 1 (1-pound) package DeLallo Organic Whole-Wheat Penne Rigate 4 DeLallo Anchovy Fillets in oil, drained Pinch crushed red pepper flakes Freshly ground black pepper 1 ⁄4 cup DeLallo Grated Parmesan, plus more for serving Directions: 1. Bring a large pot of salted water to a boil. Prepare kale by trimming stems, cleaning and cooking in boiling water for about 4 minutes, or until tender. Drain kale and allow to cool, then squeeze out to dry.

Rough chop, and set aside.

2. In a saucepan, heat 2 tablespoons of olive oil on a medium setting. Add 1 clove of smashed garlic. Flavor oil with garlic, cooking for about 2 minutes until garlic begins to turn golden. Discard garlic.

Add breadcrumbs and toast, stirring frequently, until golden brown, about 8 minutes.

Transfer breadcrumbs to a separate dish.

3. Bring a large pot of salted water to a boil for pasta.

Cook pasta according to package instructions. Once al dente, drain, reserving 1/2

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cup pasta water.

4. In the meantime, using the same saucepan, warm 2 tablespoons of olive oil over medium-low heat. Add anchovies, red pepper flakes and 2 cloves of chopped garlic. While cooking, mash anchovies with a spoon until they dissolve into the oil, about 2 minutes. Add kale and cook until kale is warmed through, about 5 minutes. Salt and pepper to taste.

3. Add hot pasta and 1/2 cup reserved pasta water, if necessary, to loosen sauce.

Stir to combine. Cook together for 2 minutes to marry flavors. Stir in the Parmesan cheese. Serve topped with toasted breadcrumbs.

DeLallo Authentic Italian Foods, 6390 Route 30, Jeannette. 877.DELALLO. delallo.com.

Mexican Style Greens

By Gulzat Dalton, Instructor of Healthy Foods for Life, Chop, Wok, & Talk Yield: 4 servings Ingredients: 1 cup dry quinoa 3 cups water 1 tablespoon raw apple cider vinegar 1 teaspoon sea salt 1 cup cooked black beans 2 tablespoons coconut oil 2 big handfuls of kale or spinach, chopped into bite-sized pieces 1 small yellow onion, sliced 3 garlic cloves, minced 1 ⁄2 cup chopped fresh cilantro 1 jalapeño pepper, seeded and minced Juice of 1 lime 1 avocado, peeled and sliced Sea salt and black pepper to taste A jar of your favorite salsa Directions: 1. In a glass bowl, place the quinoa, first two cups of water, and 1 tablespoon of apple cider vinegar. Cover, and place in a warm place for 12-24 hours.

2. When you are ready to cook the quinoa, strain in a fine

sieve, and rinse well until the water runs clear. Make sure to thoroughly rinse the quinoa, otherwise it can be bitter.

3. Add to a medium pot with the last 1 cup of water and salt.

Bring to a boil, turn down to low, cover, and cook for about 10-12 minutes, until fluffy.

4. In a sauté pan, add coconut oil and sliced onions. Cook until soft and browned, about 5 minutes. Add garlic, jalapeño pepper, kale/spinach. and a pinch of sea salt to pan, and let cook for another 3-5 minutes, until kale/spinach is bright green and softens. Don’t let them turn mushy or gray!

5. Once the kale/spinach is tender, add half the cilantro and lime juice.

6. To serve: Put quinoa on bottom of bowl. Top with the beans, spinach/kale mixture, avocado, remaining cilantro and top with salsa!

Chop, Wok, & Talk, 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.

Kale Chips

By Kara Bialecki, Manager, Nature’s Way Market Ingredients: 1 bunch kale, washed and torn into small pieces Coconut oil Seasonings of your choice Chef’s note:

“These seasonings can be as simple or elaborate as you like.”

A few suggestions:

Savory — Himalayan Pink Salt, Curry, Italian Herbs or Herbs de Provence, Garlic Powder Sweet — Cinnamon and Coconut Sugar

Directions: 1. Preheat the oven to 250ºF. Rub the kale with the coconut oil, and sprinkle on the seasonings of your choice.

Mix well.

2. Spread on two baking sheets.

Bake for about 20 minutes until crispy.

Nature’s Way Market, 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

Get Juicy!

Try the Verdant Green Juice at the Organic Juice Bar at the East End Food Co-op: Kale, cucumber, celery, apple, lemon, and ginger — yum! Or, take your kale straight by ordering a two-ounce kale shot! Ivory also suggests adding spirulina — fresh water algae packed with beta carotene, B-12 vitamins, iron, protein, and chlorophyll — to your juices. Ivory reminds us that when eating raw or juicing, “It is especially crucial to buy local and organic vegetables grown without pesticides or antibiotics because they have a significantly higher nutritional value, and more vitamins and minerals than conventional or GMO crops.”

W e tr i e d our h an d at a f ew ju i c e c ombinati ons, too: • Dandelion greens, zucchini, and green apple • Lemon, kale, green apple, and parsley • Or, make a smoothie with avocado, frozen fruit, banana, leafy greens, water or almond milk, and your choice of seeds (chia, flax, hemp, etc.)!

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dining guide 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 ––––––

–––––– Downtown ––––––

Where art meets industry In the heart of Pittsburgh, welcoming business

Sonoma

and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines,

Rumfish Grille

beers and cocktails, perfectly paired by our chef and sommelier. In a rich setting of pop-art and industrial

Andys

Rumfish Grille’s chef-driven menu is focused feature accents on that serving celebrate the impactThe of Andy Warhol bar of Fairmont Pittsburgh hotel is one of and Andrewitems.

Carnegie, Andys is the Pittsburgh’s fresh seafood, and locally sourced and organic mostpremier captivating spots in the city, with exquisite For more information, please call 412 773 8848 art meets industry,finishing, and The restaurant’s open kitchen concept,social leddestination—where

by Chef interior classic cocktails, and an extensive 510 Market Street, Pittsburgh where you meet the city.

Chet Garland, adds an entertaining element to the wine list. Chef Jason Dalling pairs local cheeses and dining experience. 1155 Washington Pike, Bridgeville. chocolates with local wines for featured flights. 510 7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

–––––– Canonsburg ––––––

3/5/10 4:09:21 PM

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest in-season ingredients to center its menu around.

Chefs at Sonoma use Penn’s Corner Farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown.

–––––– East Liberty ––––––

Salt of the Earth

Bella Sera

Bella Sera (Catering, Bistro, Barbecue, and Event Venue) 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

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.,

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 Kevin Sousa also sources ingredients 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.

–––––– Cranberry Township ––––––

Restaurant ECHO

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.

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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.

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 &

Photograph by Cayla Zahoran.

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.

Solstice Restaurant and Lounge

Despite being new to the Greensburg area, Chef Gary Klinefelter of Solstice Restaurant and Lounge embraces the use of local vendors for ingredients. Klinefelter uses Spring Valley Farm for vegetables and sprouts, Jamison Farm for lamb, and Schramm Farm & Orchards for berries.

Klinefelter supports going local to help the environment, too. “It’s better for everyone involved,” Klinefelter says. 911

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

–––––– Highland Park ––––––

E2

Wild Purveyors

SPOON

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.

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

–––––– Gibsonia ––––––

–––––– Lawrenceville ––––––

–––––– Moon Township ––––––

cure restaurant

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.

La Vite

Chef Eric Capozzi likes the “personal touch” that comes along with using local vendors to create meals for Narcisi Winery’s restaurant, La Vite. Capozzi sources ingredients from the local vendors at Pennsylvania Macaroni Company. “You know each other,” he says. “They trust you and you trust them.” 4578 Gibsonia Road, Gibsonia.

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

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

SAVORY HILL

–––––– Mt. Lebanon ––––––

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,

Franktuary

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

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 four neighborhood shops. 299 Beverly Road, Mt.

–––––– Greensburg ––––––

The Supper Club

This restaurant, which features a farm-to-table room, is led

by Chef Greg Andrews’ commitment to local foods. He has cultivated relationships with farms such as Friendship and Jamison, where he tries to buy their best products for a mutually beneficial relationship. He says it’s a health benefit for customers who are receiving the best products from passionate farmers with a vested interest. 101 Ehalt St.,

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.,

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.

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Local.

–––––– Mt Washington ––––––

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.

The Porch at Schenley

Part of the Eat’n Park Hospitality Group, The Porch at Schenley is a neighborhood bistro situated within Schenley Plaza. The restaurant creates simple, delicious, scratch-made food, and partners with local businesses and purveyors, including Burgh Bees, Penn’s Corner Farm Alliance, Steel Welding, Pittsburgh Glass Center, and Pittsburgh Parks Conservancy. 221 Schenley Drive,

Local Craft Beers on 16-Tap Rotation Square Cafe

Square CafeOver is a proud of Grow Pittsburgh, 400 supporter Bottle Choices sourcing herbs, heirloom tomatoes, and potatoes from Beer the nonprofit. The cafe alsoTastings sources milk and cheese from Wednesday Marburger Dairy, Every coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by Live Original Music the Riverside Design Group, and the walls are bedecked Every Tuesday at 9 pm with art from Pittsburgh talents. 1137 S. Braddock Ave.,

–––––– North Hills ––––––

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

Willow

Bocktown and Grill 412.788.2333Beer · bocktown.com

Chef Anthony Pupo 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

Just off Robinson Town Centre Exit

Red Oak Cafe

Owner Dave Gancy calls Mose Miller of Miller Farms “a good friend.” He sources all of his restaurant’s eggs, meat, cheese, and produce from the New Wilmington farm. The fresh food aficionado is also partnered with Grow Pittsburgh and Turner Dairy. 3610 Forbes Ave.,

–––––– Shadyside ––––––

–––––– North Side ––––––

sushi fUku

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.

BREADWORKS

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 ––––––

–––––– Point Breeze ––––––

Legume

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

Bocktown prides itself on the use of vendors for Follow bocktowntapshot onlocal Twitter! their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bake House, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333.

Casbah

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

The Café at The Frick

The progressive American seasonal restaurant serves dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Café also is partnered 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

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.

–––––– Regent Square ––––––

Soba

Root 174

Lucca

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

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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

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.

–––––– Upper St. Clair ––––––

–––––– Squirrel Hill ––––––

Allegro Hearth Bakery

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

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.

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

–––––– South Side –––––– rosemary

b

ar

oT he

ver

Bicycle Cafe

SOUTH SIDE

PI T TSBURGH

OTB Bicycle Cafe

This South Side 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-oftowners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side. 412.381.3698.

Lidia’s Italy Pittsburgh

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

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

–––––– Strip District ––––––

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.

–––––– Washington ––––––

Cioppino

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

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

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.

Photograph by Cayla Zahoran.

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

savoy

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

Angelo’s Restaurant

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

The SpringHouse

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

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EDIBLE ALLEGHENY Directory

Nature’s Table

Find the region’s best HARVEST offerings

ERIE WARREN

MCKEAN

POTTER

Farmers’ Market Cooperative SUSQUEHANNA BRADFORD Liberty of East 334 N. Sheridan Ave., East Liberty. 412.661.4414.

WAYNE farmersmarketcooperativeofeastliberty.com.

TIOGA

CRAWFORD FOREST ELK

VENANGO

WYOMINGFarm and Greenhouse LACKASULLIVANJanoski’s WANNA 1714 State Route 30, Clinton. 724.899.3438.

PIKE janoskis.com.

C A M E RON

LYCOMING

MERCER CLARION

CLINTON

JE FFE RS ON

LAWRENCE

LUZERNE Mish Farms Meat Market COLUMBIA 80 Oak Road, Gibsonia.MONROE 724.449.6328.

MONTOUR

CLEARFIELD BUTLER

CARBON One Woman Farm

ARMSTRONG

BEAVER

INDIANA CAMBRIA

ALLEGHENY

M

IF

FL

IN

TA IA

PERRY CUMBERLAND

FAYETTE

SOMERSET

BEDFORD FULTON FRANKLIN

ADAMS

N

PTO AM

TH D 5857 Valencia Road, Gibsonia.

412.913.7700.

NOR RTH AN NO BERL SCHUYLKILL onewomanfarm.com.

UM

DAUPHIN

HUNTINGDON

WASHINGTON

GREENE

SNYDER

N JU

BLAIR

WESTMORELAND

mishfarms.com.

UNION

CENTRE

LEHIGH Pittsburgh Public Market In The Strip BERKS

Pittsburgh Produce Terminal, BUCKS Smallman and 17th LEBANON M O412.281.4505. streets, Strip District.

NT GO pittsburghpublicmarket.org.

ME RY LANCASTER Reilly’s Summer CHESTER Seat Farm 1120 Roosevelt Road, DELAPHILADELPHIA YORK WARE North Hills. 412.364.8270. reillyssummerseatfarm.com.

Shenot Farm Market BREWERIES Barley’s & Hops

Penn Brewery

A cross between a German Biergarten and a New Orleans-style coffee house (hold the coffee), offering an enormous variety of imports and microbrews.

5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.

BOCKTOWN BEER & GRILL

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

412.788.2333. Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com.

Church Brew Works

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

EAST END BREWING COMPANY

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

412.537.2337. eastendbrewing.com.

Erie Brewing Company

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

Hofbrauhaus Pittsburgh

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous. SouthSide Works, 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

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Pittsburgh’s oldest and largest brewery, housed in the mid 19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400. pennbrew.com.

Farms Allegheny County Beccari’s Farm Market

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

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

Blackberry Meadows Farm

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

Soergel Orchards Farm Market & Garden

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

Armstrong County Collier Hill Farm

398 State Route 1034, Templeton. 724.545.1339.

Creekside Mushrooms

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

Five Elements Farm

7115 Ridge Road, Natrona Heights. 724.226.3939.

405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.blogspot.com.

Christoff Green Houses

Golden Harvest Farm

Churchview Farm

Pounds Turkey Farm

41 Prestley Road, Bridgeville. 412.221.9275.

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

Dillner Family Farm

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

Eichner’s Farm Market & Greenhouses

285 Richard Road, Wexford. 724.935.2131.

1633 Markle Road, Leechburg. 724.337.3023.

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

Beaver County Kretschmann Organic Farm

257 Zeigler Road, Rochester. 724.452.7189. kretschmannfarm.com.

Marburger Dairy

1506 Mars Evans City Road, Evans City.

724.538.4800. marburgerdairy.com.

Butler County Alpaca De Moda Luxury Boutique

1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com.

Brenckle’s Farm Markets

Erie County Hunter Farms Organic Market

7269 Sterrettania Road, Fairview.

814.840.4370. hunterfarmsorganic.com.

Wooden Nickel Buffalo Farm

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

5970 Koman Road, Edinboro. 814.734.2833. woodennickelbuffalo.com.

Freedom Farms

Fayette County Laurel Mall & Flea Market

795 Pittsburgh Road, Butler.

724.586.5551. freedomfarmspa.com.

Harvest Valley Farms

125 Ida Lane, Valencia. 724.443.5869 harvestvalleyfarms.com.

Harvest View Farm and Market

143 Eagle Mill Road, Butler.

724.282.8038. harvestviewfarm.com.

Heilman’s Hogwash Farm 162 Elliott Road, Sarver.

724.353.1411.

Jarosinski Farms

444 Cole Road, Sarver. 412.398.9813.

Leicher Family Farm

259 Oak Road, Chicora.

724.445.2471 leicherfarm.com.

Prospect Meadow Farm

136 N. Franklin St., Prospect.

724.290.5484.

Silver Wheel Farm

141 Porter Road, Harrisville.

724.735.4054. silverwheelfarm.net.

Sunset Hills Farm

1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com.

Cambria County Blue Goose Farm

2965 Blue Goose Road, Nicktown.

814.948.7188. bluegoosefarmnicktown.com.

Clarion County Clarion River Organics 824 Whitmer Road, Sligo.

814.603.1022. clarionriverorganics.com.

Leatherwood Stock Farm 215 Angus Lane, New Bethlehem.

814.275.1400.

Schmucker Family Farm 6983 Route 58, Emlenton.

Crawford County Fresh From the Vines 18374 State Hwy. 98, Meadville. 814.763.4606. freshfromthevines.com.

1952 University Drive, Connellsville. 724.626.0160.

Forest County Edible Earth Farm

COOKING CLASSES GALORE! all classes are ‘hands-on’

Ethnic Classes: Cajun-Creole • Chinese • Dim Sum • French German • Greek • Indian • Italian • Mexican • Moroccan • Polish Spanish • Thai • Vietnamese Special Classes: Brunch • Date Night Dining • Chinese New Year • Feast of the Seven Fishes • French Pastry • Healthy Foods for Life • High Tea • Valentine Day Dinner • Easter Dinner Private Classes: Gluten Free • Vegetarian • Paleo • Vegan (these classes can be arranged for your group of 6-10 people)

Chop, WOK & Talk! Cooking School 5404 Penn Avenue | Pittsburgh, PA 15206 412.362.0679 | chopwoktalk.com chopwoktalk@msn.com

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

Pleasant Valley Farms

4792 Sage Road, Tionesta.

814.755.3911. pleasantvalleyfarm.weebly.com.

Greene County Elysian Fields Farm

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

Lawrence County Burns Angus Farm

101 Orchard Road, New Wilmington. 724.946.3125. burnsangus.com.

Dawson’s Orchards

122 Petersburg Road, Enon Valley. 800.328.2775. dawsonsorchards.com.

At the co-op, fresh delicious food is just the beginning.

Nourish your family.

Discover local foods.

Connect with others

Green Circle Farm

New Castle. 412.427.7549. greencirclefarmpa.com.

and help build a strong community. It all comes together at the co-op.

Discover local foods.

Connect with others and help build aCo-op strong community. It allName comes together at the123co-op.

Any Street

Pasture Maid Creamery

571 Cow Path Lane, New Castle.

Stramba Farm

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

Mercer County Lengel Brothers Farm & Market

City, ST 12345

local

lor

taste the difference local makes

(123) 456-7890 7516 Meade Street Daily: 7:30 a.m.–11:00 p.m.

Pittsburgh, PA website.coop 15208 412.242.3598 strongertogether.coop Store: 8-9pm daily Cafe: 9-7pm daily eastendfood.coop

1346 Mercer Grove City Road, Mercer. 724.748.4932.

Three Sisters Farm

134 Obitz Road, Sandy Lake.

724.376.2797. bioshelter.com.

Ridgway-Elk County Ridgway-Elk County Heritage Farm

28235 Lake City Road, Ridgway.

814.772.0210. burnsheritagefarm.com.

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Somerset County Lambert Mountain Acres Inc.

3060 Lambert Mountain Road, Cairnbrook.

814.754.8271.

Washington County Bedillion Honey Farm 1179 Burgettstown Road, Hickory. 724.747.4645. bedillionhoneyfarm.com.

Bedner’s Farm & Greenhouse

315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.

Cherry Valley Organics

518 Joffre-Cherry Valley Road, Burgettstown.

724.947.2970. cherryvalleyorganics.com.

Destiny Hill Farm

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

Emerald Valley Artisans

Sand Hill Berries Farm

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

Sarver’s Hill Organic Farm 438 Old State Route 66, Greensburg.

724.834.2334. sarverhillfarm.org.

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

East End Food Co-op

Triple B Farms

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

Weatherbury Farm

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

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

412.242.3598. eastendfood.coop

GIANT EAGLE Market District

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

GLuten Free Zone

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

Marty’s Market

1014 Daniels Run Road, Scenery Hill.

724.884.5387. vistamontfarms.com.

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.

Volkar Farm Market

Nature’s Way Market

Vistamont Farms

3132 National Pike, Richeyville. 724.632.5877.

October / November 2013

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

PLeasant Valley Organic Farm

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

n

Pounds’ Turkey Farm & Market

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

Trax Farms

edible Allegheny

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

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

724.523.6577. delallo.com.

170 Simmons Road, McMurray. 724.941.1490.

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

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Morris Organic Farm

MARKETs DELALLO AUTHENTIC ITALIAN MARKETPLACE

Simmons Farm

edibleallegheny.com

259 Lone Maple Drive, New Alexandria, 724.668.7358.

Manchester Farms

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

Season by Season

Lone Maple Farms

Schramm Farms & Orchards

Matthews Family Farm

Local Food & Healthy Lifestyles,

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

2184 E. National Pike, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.

52 Manchester Lane, Avella. 203.858.7778. manchester-farms.com.

CELEBRATING

Jamison Farm

Westmoreland County Freedom Farms Cafe & Carry-out

4323 Shearsburg Road, New Kensington. freedomfarmspa.com.

Friendship Farms

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

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.

The SpringHouse

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

1531 Route 136, Washington. 724.228.3339. springhousemarket.com.

Whole Foods Market

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty.

412.441.7960. 10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

RESTAURANTS Andrew’s Steakhouse

A contemporary steak and fresh seafood restaurant and offering an exclusive wine list.

777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.

BAR MARCO

Schools Chatham University

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

Chop, wok, and Talk!

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

412.362.0679. chopwoktalk.com.

Robert Morris University

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

specialty Alpaca de Moda Boutique

Edible Arrangements

Diaspora Restaurant Group

Espresso A Mano

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.

Osteria 2350 & Osteria 100

Casual Italian eating establishments, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients.

2350 Railroad Street, Strip District. 412.281.6595.

100 Wood St., Downtown. 412.586.7743. cioppinogroup.com.

Up Modern Italian

Up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge.

5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.

walnut GrIll

Enjoy fresh, upscale casual dining, fit for the entire family at three locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford.

724.933.8410. 911 Freeport Road, Fox Chapel.

412.782.4768. 660 Washington Road, Mt. Lebanon.

412.668.0951. eatwalnut.com.

Our lean beef from locally-raised Belted Galloway cattle is – high in omega-3 fatty acids – free of added hormones – environmentally friendly – big on taste

Sunset Hills Farm Alpacas boutique for fashions that fit your lifestyle, carrying the finest alpaca products from clothing to specialty home products, and more. 1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com. alpacademoda.com.

Bar Marco serves simple, but hearty foods, sourced from local purveyors with a focus on small production and natural wines along with craft cocktails. 2216 Penn Ave., Strip District.

412.471.1900. barmarcopgh.com.

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

Grass-fed beef 'Burghers' are available daily, sourced from FIELDS OF GRACE FARM in Hookstown, Pennsylvania.

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.

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.

Monaca

Robinson

Across from Target 412-788-2333

Next to Macy’s 724-728-7200

@bocktown on Twitter · bocktown.com

HILLMON APPLIANCE

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

Loom Exquisite Textiles

Loom Textiles provides exquisite textiles 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.

Merante Gifts

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

Ten Thousand Villages

A Fair Trade retailer of artisan-crafted home decor, 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.

OLD-FASHIONED FALL FUN ON THE FARM!

Every Weekend in October!!

Bring your family to our farm in 84, PA and make some memories...

Pumpkin Patch Hayrides Jumbo Corn Maze Hay Maze • Spidey Sling Giant Bale Jumping Pumpkin Land and lots of Pumpkin Fun

Everything pumpkin to eat too!

Pumpkin pies, cookies, breads, custard, even Pumpkin soup!!

Saturdays in October - Calf-Sized Kids Meals & Family Friend Eats!

Sundays in October - Hog Roast!!

Come hungry for good old-time eating featuring 4-H raised hogs roasted over the open pit outside with all the fixins! Mmmmm!

Family Farm • Creamery • Country Store • Eatery The Bev & Sam Minor Family

1531 Rt 136, Washington, PA 15301 724.228.3339

Mon.-Sat. 9am to 9pm & Sun. Noon to 9pm

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SPLASH KITCHEN BATH

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. The two showroom locations are open to the public. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville, 724.733.2600. exploresplash.com.

Standing Chimney

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

566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

Turner Dairy

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

412.372.2211. turnerdairy.net.

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.

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

Pleasant Valley Organic Farm

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.

Greene County Tourist Promotion Agency

le

a For S

ALL NATURAL BEEF Cut to order • Plastic wrap USDA Inspected

25 Pine Run Road, Amity, PA 15311 (202) 213-5237 • srce5@aol.com pleasantvalleyorganicfarm.com

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October / November 2013

The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. greenecountytourism.org.

Laurel Highlands Visitors Bureau

The Stargazer Bed & Breakfast

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

724.586.2412. stargazerbedandbreakfast.com.

Sunrise Cabin Bed & Breakfast

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

Wellness At Om Yoga

Dedicated to offering yoga after the Iyengar style in a comfortable and inviting atmosphere in the Dormont Borough Recreation Center.

1801 Dormont Ave., Dormont. 412.818.4151. atomyogapittsburgh.com.

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.

BYS Yoga

Offering every individual the opportunity to enhance physical, mental, and spiritual well-being through yoga. They aim to create a safe, friendly, and welcoming environment for students to explore and experience yoga. 1113 E. Carson St., South Side.

412.481.YOGA. bys-yoga.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.

FitWell Studios

A premier service provider of Pilates, yoga, and traditional group fitness to Pittsburgh’s community, serving the North Hills, Wexford, Cranberry, Treesdale, and the Pittsburgh area through community centers, schools, corporations, and local fitness facilities. 8000 McKnight Road, Suite 141, North Hills. 724.935.2220. fitwellstudios.com.

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

Visit the Laurel Highlands to enjoy breathtaking natural scenery, renowned cultural and historic sites, festivals, special events, winter sports, and more. 800.333.5661. laurelhighlands.org.

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.

Oglebay Resort & Conference Center

Moonglow Yoga

OMNI WILLIAM PENN HOTEL

PITTSBURGH CENTER FOR Complementary HEALTH HEALING

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.

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.

Offering natural ways to relieve stress with a path to a healthier lifestyle through various classes and workshops. 534 W. Otterman St., Greensburg.

1906 Penn Ave., Strip District. 412.551.1555. moonglowyoga.com.

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

Schoolhouse Yoga

Offering various yoga classes and workshops for everyone from runners, to cyclists, to yoga beginners at five locations in the region. 2401 Smallman St., Strip District. 2010 Murray Ave., Squirrel Hill. 5417 Walnut St., Shadyside. 7210 McKnight Road, North Hills. 412.401.4444. schoolhouseyoga.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.

YMCA

Offering programs that build a healthy spirit, mind, and body for all. 420 Fort Duquesne Blvd. Suite 625, Downtown. 412.227.3800. ymcaofpittsburgh.org.

Wines & Spirits Arsenal Cider House & Wine Cellar

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

Christian W. Klay Winery

Award-winning wines and a restored 1880s barn, 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 oneophile’s fantasy. 2013 Penn Ave., Strip District. 412.391.1709. dreadnoughtwines.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.

PA Wine & Spirits

Shopping at finewineandgoodspirits.com is fast and convenient. The Pennsylvania Liquor Control Board is the largest purchaser of wine and liquor in the United States, offering a truly wide selection and unique discounts. Locate a nearby physical store on the website as well. finewineandgoodspirits.com.

IS TURNING 34!

Celebrate with Chocolate Babka Bread $6 - Available Saturday, October 19 Also order your Pumpkin Bread for Thanksgiving - Available Nov. 26 & 27

Pittsburgh Winery

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

Presque Isle Wine Cellars

Whether you’re on the hunt for a great table wine or the supplies to make a batch yourself, this wine cellar has you covered. 9440 W. Main Road, North East. 814.725.1314. piwine.com.

Volant Mill Winery

Offering wines crafted from the fruits of Western Pennsylvania. 1129 Main St., Volant. 724.533.2500.

535 Adams Shoppes, Mars. 724.591.5699. 1714 State Route 30, Clinton. 724.889.3438. 1891 B Leesburg Grove City Road, Mercer. 724.748.4147. volantmillwinery.com.

Get the details on this delicious three-ingredient combination from Casbah on page 26.

2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm

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 Winery

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

724.579.9897. jndcellars.com.

Kavic Winery

Only locally grown grapes go into these award-winning wines. 1013 Campbells Run Road, Carnegie.

412.279.9463. kavicwinery.net.

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Last Bite

Pumped for Autumn

By Andrea Bosco Photograph by Cayla Zahoran

A

s a child, there’s nothing quite like that first brisk hayride to pick a perfectly plump pumpkin. As an adult, the same goes for the success of that first pie — the crisp, buttery crust complementing its rich center. A functional fruit, pumpkins are packed with nutrients and are impeccable in the kitchen for pies, breads, soups, and stews — not to mention festive as décor. Scoop out its orange-hued innards, and roast the seeds in olive oil and sea salt for a crunchy fall snack. The winter squash impresses with hundreds of varieties, including Cinderella, a magical French heirloom shaped like the fairy tale carriage; Valenciano, a creamy, white-skinned beauty; and Big Max, one of the larger varieties, easily mature at 135 pounds. There’s also the Fat Jack, Knucklehead, Hubbard, and Hannibal varieties. The latter is perhaps the most popular 18- to 25-pound picking pumpkin, says Bob Bedner, owner of Bedner’s Farm & Greenhouse. “It’s a uniform size, and the yield is superior,” he says. “It’s a nice size Jack-o’-Lantern and the ultimate carving pumpkin.” Like Bedner, Adam Voll, farm manager at Soergel Orchards, shoots for peak harvest time during the first week of October. “For a hearty and solid crop, the growing process can take 70 to 120 days, depending on the size,” he says. He recommends keeping the gourds on the vine, free of blemishes, nicks, and cuts, until the stem is dry. Voll also advises pumpkin pickers “to not be afraid.” “Some of the ugliest, oddball pumpkins, including peanut pumpkins and snake gourds, are good for cooking,” he says. So pour yourself a pumpkin beer (refer to page 29), and get carving!

Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com. Bedner’s Farm & Greenhouse, 315 Coleman Road, Cecil. 724.926.2541. bednersgreenhouse.com. Visit edibleallegheny.com for The Springhouse’s Pumpkin Whoopie Pie recipe! Plus, we share our favorite pumpkin pie recipe on the Edible Allegheny Blog!

quality worth sharing.

No matter how you celebrate the season, Whole Foods Market suggests sharing a little local love by supporting local farmers, producers and artisans. Whether you are stocking your pantry with farm-fresh quality ingredients or leaving this year’s meal making to our own expert chefs, feast knowing that we take the finest products available to create a delicious holiday spread for you to share with family and friends.

For all your celebration needs, visit wholefoodsmarket.com/holidays.

VISIT OUR AREA LOCATIONS! 10576 Perry Highway, Wexford, PA 15090 | 724.940.6100 5880 Centre Avenue, Pittsburgh, PA 15206 | 412.441.7960