Edible Allegheny: October/November 2014

edible

Allegheny Celebrating Local Food & Healthy Lifestyles, Season by Season

October/November 2014

Number 40

Spice up the Season with Nutmeg, Pumpkin, and Walnuts

Member of Edible Communities Display Until November 30, 2014

74470 80682

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Oct/Nov 2014 $4.95

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Tour Stay Tuned Distillery In the Kitchen with Mr. Shu of Umi

+ Sip Hard Cider

edible TULSA

Inspired | Informative | Influential

Support Local Community, Food & Drink Member of Edible Communities

contents October/November 2014

departments 4 Editor’s Letter

Celebrate autumn with our favorite fall foods!

6 Calendar

Cheers to fall festivals, cooking classes (homemade pasta, for one), and benefit dinners! Our calendar is filled to the brim with bites and brews.

8 First Course

Stay up-to-date with foodie happenings, like Salúd Juicery’s new location and a gluten-free Thanksgiving dinner at Sunny Bridge Natural Foods. Plus, see which restaurant is bringing back its famous pumpkin bisque.

16 Edible Events

Pittsburgh’s foodie community unveils new events that are sure to become yearly traditions.

20 Editor’s Kitchen

Personalize this Thanksgiving with some of our favorite touches for the table. From haute housewares to tasty treats, we share our top 10 picks — all found locally.

22 Local Leaders

Sheldon Ingram of WTAE-TV spends his time off-camera helping others reach their wellness goals. The holistic health coach shares his passion for living well, and gives advice on transforming yourself and your relationship with food.

24 Three Ingredient Fix

Pumpkin, nutmeg, and walnuts, oh my! This autumnal combination is divine. See which restaurants created three beautiful recipes to last all season long.

28 Perfect Pours

Sip your way through a selection of hard cider this season.

45 Edible Dining Guide

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

50 Directory

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

56 Last Bite

Cook your best turkey ever. Get the juicy details on making the perfect bird, a memorable meal, and good reason to whip up an overflow of gravy.

features

34 SLICE OF PERFECTION

Umi Executive Chef Mr. Shu and Sous Chef Jesse Wilson plate artful sushi with fish from international waters and superb technique.

40 A Craft of Their Own See how three local chefs brought nutmeg, walnuts, and pumpkin together on page 24!

Explore Stay Tuned Distillery’s trade, roots, and delicious end results. The charming Munhall facility is bursting with smallbatch spirits and homegrown ingredients.

e d iPhotograph b l e a l l e by g hMichael e n y. c Fornataro, om n

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Stying

by Samantha Casale. edible Allegheny

Celebrating Local Food, Farms & Cuisine, Season by Season

October/November 2014 Publisher

Jack Tumpson editor in chief

Christine McMahon Tumpson WE As k ed our s ta f f :

Executive Editor

Andrea Bosco

“What is your favorite fall treat?”

SENIOR Editor

“I love apple butter!

On toast, in a peanut butter sandwich, with a spoon…”

Rachel Jones ASSOCIATE EDITOR

Liz Petoniak Contributing writers

WEEKENDS

“Ben & Jerry’s Pumpkin Cheesecake ice cream! I use the month of October as an excuse to eat all things pumpkin.”

Local Arts & Crafts

724-926-2541 visit

www.bednersgreenhouse.com for the complete schedule 2

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October / November 2014

ASSISTANT ART DIRECTOR

Samantha Casale

“Fall just wouldn’t be fall without pumpkin spice lattes.”

STAFF PHOTOGRAPHER

Michael Fortnataro contributing Photographers

Lindsay Dill, Ben Petchel, Allie Wynands Account ExecutiveS

Emily Cassel, Cameron Hassanzadeh, Meghan Milligan, Jaime Mullen

“Chocolate- and caramel-covered apples!”

Food and Wine Conveniently located ten minutes from the Bridgeville Exit off I-79.

315 Coleman Road McDonald, PA 15057

Jason Solak

Graphic Designer

Live Music

Hayrides & Pumpkin Picking

art Director

Jordan Harriger

IN OCTOBER

11:00a.m. - 5:00p.m.

Colleen Ferguson, Ian Mikrut

Business Manager

Brandon Dunphy “Pumking on tap and pumpkin drop cookies!”

Advertising production manager

“Hard apple cider, especially when carving pumpkins!”

Stephanie Flowers Director of Digital Media

Lauren Wells art intern

Brianna Pfluph

“Homemade salted caramel apples for the win.”

editorial Intern

Benjamin Laun For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

Edible Allegheny Magazine 1501 Reedsdale Street, Suite 202, Pittsburgh, PA 15233 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by Whirl Publishing, Inc. Copyright 2014 Whirl Publishing, Inc. Photograph by Rob Larson.

ANNOUNCING OUR NEWEST ADDITION

SHADYSIDE COMING OCTOBER 2014

Editor’s Letter

Autumn’s Arrival

A

Weighing in at

100%

Long on natural goodness

Delicious

s the leaves morph into crisp hues of red, orange, and yellow, our admiration for foods of the same colors — apple, pumpkin, and squash — returns.

Our taste buds crave the flavors of fall, from seasonal pies to hearty casseroles. When we asked Chef Anthony Falcon of Gaucho Parrilla Argentina to whip up a recipe using pumpkin, nutmeg, and walnuts, he jumped on it. The result? The radiant, roasted pumpkin on our cover! Read the recipe on page 25. There is more pumpkin to be had — Bocktown Beer and Grill has reinstated its seasonal bisque, page 9, and homemade pumpkin roll made our Editors’ Top 10 list of Thanksgiving favorites on page 20.

Fall is a season of renewal. Feel inspired for a fresh start

by Pittsburgh’s Action News 4 reporter Sheldon Ingram. The holistic health coach shares his passion for helping others with the healing power of food on page 22. Get a taste of Umi’s superior sushi on page 34. Executive Chef Mr. Shu and Sous Chef Jesse Wilson will celebrate the restaurant’s 15-year anniversary in 2015. We’re celebrating their talent, technique, and tasty toro.

Renew your appreciation for hand-crafted cocktails at Stay Tuned Distillery in Munhall.

Journey with us behind the scenes of gin production and operations in the snug, historic building, starting on page 40. The ingredients that comprise the small-batch spirits are poetic.

Thanksgiving Day is just around the corner! Impress your family with the perfect bird.

The secret to golden, crispy turkey? Giant Eagle Market District Corporate Chef John Gruver shares his kitchen wisdom on page 56. And, save the date for November 18! WHIRL Magazine presents the second annual Chef’s Best Dish event at the Circuit Center & Ballroom in South Side. Prep your palate for delicious samplings from the city’s top chefs, then get your vote on. For more information, visit whirlmagazine.com.

Season’s Eatings!

Andrea Bosco, Executive Editor

Food ‘Grams Autumn has ignited the Edible Allegheny staff’s taste buds — and our camera rolls! Take a peek at what we’ve been snapping and savoring this season.

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All Natural Fresh Pressed Juices, Smoothies & Personalized Cleanses

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2. Account Executive Emily Cassel previewed the seasonal selection of Italian desserts at Il Pizzaiolo.

3.

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5. Assistant Art Director Jordan Harriger grazed on a warm fall salad, prepared by Chef Jacob Mains of The Farmer’s Table.

FAMILY 5.

348 Beaver St.,

733 Copeland Ave.,

Shadyside, PA

www.saludjuicery.com

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6. Associate Editor Liz Petoniak marveled at the breathtaking fields of fall foliage on Lewis Family Farm.

Connect with us online! @edibleAllegheny /edibleallegheny

Check us out on 4

3. Art Director Jason Solak scoped out Reyna Foods’ Hatch Chile Roasting, a fall tradition in the Strip District.

4. Director of Digital Media Lauren Wells admired the artistry in a cinnamon-vanilla cocktail at Franktuary.

PROUD

Sewickley, PA

1. Account Executive Cameron Hassanzadeh snacked on Gaucho Parrilla Argentina’s signature garlic toast.

On the cover: Gaucho Parrilla Argentina’s Roasted Pumpkin with Cranberry and Walnut Stuffing, Photograph by Michael Fornataro | Art Direction by Jason Solak October / November 2014

/edibleallegheny

AND GET READY!

NOVEMBER 18 • CIRCUIT CENTER TICKETS AT WHIRLMAGAZINE.COM

Calendar

OCTOBER 2014 October 1 World Vegetarian Day Chinese Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

Autumn Greek Food Festival & Yiayia’s Attic,

Holy Cross Greek Orthodox Church, Mt. Lebanon, 412.833.3355

October 2 The Art of Wine & Food, Children’s Museum of

Twitter Chat: Wines from New Zealand — Part II, Whole Foods Market, wholefoodsmarket.com, #WFMWine

Kitchen Tips & Techniques, notion, East Liberty,

October 10 Art on Tap, Westmoreland Museum of American Art @rt 30, Greensburg, wmuseumaa.org

Date Night Dining, Chop, WOK & Talk, Bloomfield,

412.362.0679

Pittsburgh, North Side, 412.366.9801

October 11 8th Annual Brewing Up a Cure, PPG Wintergarden,

Twitter Chat: Favorite Fall Brews, Whole Foods Market, wholefoodsmarket.com, #WFMBeer

Ukrainian Food Festival, St. Vladimir Ukrainian Hall,

October 3 Setting a Place for My Sister, Pittsburgh Marriott City Center, Uptown, 412.233.3903

Downtown, brewingupacure.org

South Side, 412.431.0687

Gaia Fall Festival, Wilpen Hall, Sewickley, 412.421.7029 October 12 French Baking, Chop, WOK & Talk, Bloomfield,

the Barrel House, North Side, 412.235.7796

412.362.0679

The Flavor of Pittsburgh! Pittsburgh’s Popular Food Culture Tour, PPG Place, Downtown, 412.323.4709

October 13 Columbus Day

October 4 “Teens & Tweens” Thai, Chop, WOK & Talk,

Healthy for Life Thai, Chop, WOK & Talk, Bloomfield,

Fall Gnocchi Class with Jill, Cenacolo, Irwin,

724.515.5983

Herbal Teas, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

India Cultural Fest 2014 & Kirtan Mantra Music, Ingomar Middle School, North Hills, 412.348.1470 ( 4, 5)

Hickory Apple Festival, Mt. Pleasant Township

Volunteer Fire Company, Hickory, 724.356.3378

October 5 CMU Donut Dash, Carnegie Mellon University, Shadyside, cmudonutdash.org

Bloomfield, 412.362.0679

( 6, 20, 27)

Meatless Monday, Whole Foods Market,

October 7 French Dinner, Chop, WOK & Talk, Bloomfield, 412.362.0679

412.362.0679

October 14 Italian Dinner from Tuscany, Chop, WOK & Talk, Bloomfield, 412.362.0679

October 15 Thai Dinner, Chop, WOK & Talk, Bloomfield, 412.362.0679

October 16 Indian Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

Twitter Chat: Fall Flavors, Whole Foods Market, wholefoodsmarket.com, #WFMDish The Vegetarian Pescitarian, Rania’s Catering, Mt. October 18 Pittsburgh Pierogi Fest, Stage AE, North Shore, (18-November 9th)

Fall Flower Show, Phipps

Conservatory and Botanical Gardens, Oakland, 412.622.6914

October 19 Savoring Sewickley Chapter 15, Sewickley Public

October 8 Farmers Market Basket Class, Chop, WOK & Talk,

October 20 Greek Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

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412.362.0679

October 21 Healthy for Life Tapas, Chop, WOK & Talk, Bloomfield,

412.362.0679

October 23 Moroccan Dinner, Chop, WOK & Talk, Bloomfield, 412.362.0679

Twitter Chat: A Healthful Halloween, Whole Foods Market, wholefoodsmarket.com, #WFMDish

tk

October 24 CRAFTED: A Celebration of Handmade Opening Reception, Society for Contemporary Craft, Strip District, 412.261.7003

2014 Pittsburgh Whiskey & Fine Spirits Festival, Rivers Casino, North Shore, 412.281.2681

October 25 Date Night Dining, Chop, WOK & Talk, Bloomfield,

(25-26) Hayrides to the Pumpkin Patch and Cornstalk Maze, Shenot Farm & Market, Wexford, 724.935.2542

Library, Sewickley, 412.741.6920

October 9 German Dinner, Chop, WOK & Talk, Bloomfield,

Vietnamese Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

Vegan Cooking, notion, East Liberty, 412.361.1188

Bloomfield, 412.362.0679

October 22 National Nut Day

Lebanon, 412.531.2222

pghpierogifest.com East Liberty, 412.441.7960

412.258.6100

California Wine Tasting from Dreadnought Wines and Palate Partners, Rania’s Catering, Mt.

Lebanon, 412.531.2222

October 6 Homemade Pasta Class, Chop, WOK & Talk,

Light of Life’s Annual More Than a Meal Gala & Fundraiser, Heinz Field Club West, North Shore,

412.362.0679

2nd Annual Wet Hoptober, Wigle Whiskey Garden at

Bloomfield, 412.362.0679

412.361.1188

October 27 Girasole! with Chef Jennifer Gerasole, Rania’s

Catering, Mt. Lebanon, 412.531.2222

October 28 Spanish Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

October 29 Pierogies & Polish Favorites, Chop, WOK & Talk, Bloomfield, 412.362.0679

October 30 Dim Sum (Asian Appetizers), Chop, WOK & Talk, Bloomfield, 412.362.0679

Twitter Chat: Seasonal Meals, Whole Foods Market,

wholefoodsmarket.com, #WFMDish

Spanning the Globe — A Tuscan Feast!, Rania’s Catering, Mt. Lebanon, 412.531.2222

October 31 Halloween

NOVEMBER 2014 November 1 Twenty-Five Club’s 75th Anniversary Celebration, Omni William Penn Hotel, Downtown,

mwrif.org

November 2 24th Annual Slovak Heritage Festival, Cathedral of

Spanning the Globe — Just Desserts!, Rania’s Catering, Mt. Lebanon, 412.531.2222

412.446.1644

November 11 Veterans Day

Learning, Oakland, 412.624.5906

Veterans Day Breakfast, Duquesne University Student Union Ballroom, Uptown, 412.481.8200

Chinese Dinner, Chop, WOK & Talk, Bloomfield,

Root Vegetables, notion, East Liberty, 412.361.1188

412.362.0679

November 3 Floribbean Cuisine, Rania’s Catering, Mt. Lebanon,

412.531.2222

“No Menu Monday,” featuring Piccolo Forno to Benefit Family Resources, Bar Marco, Strip District,

412.471.1900

(3, 10, 17, 24)

Meatless Monday, Whole Foods

Market, East Liberty, 412.441.7960

November 4 Moroccan Dinner, Chop, WOK & Talk, Bloomfield,

November 12 Mexican Dinner, Chop, WOK & Talk, Bloomfield, 412.362.0679

November 13 Healthy for Life Tapas, Chop, WOK & Talk, Bloomfield,

412.362.0679

Autism Speaks Chefs Create Gala, Fairmont

412.362.0679

November 5 Homemade Pasta Class, Chop, WOK & Talk,

November 14 Art on Tap, Westmoreland Museum of American Art @rt

November 6 Women’s Health Conversations, David L.

Lawrence Convention Center Ballroom, Downtown, womenshealthconversations.com

Healthy for Life Thai, Chop, WOK & Talk, Bloomfield, 412.362.0679

Spanning the Globe — Portugal!, Rania’s Catering, Mt. Lebanon, 412.531.2222

November 7 A Taste of Independence, Renaissance Pittsburgh

Hotel, Downtown, 412.281.7244 x229 or x272

Giant Oaks Garden Club’s Tinsel Time Luncheon, Hilton Garden Inn — Southpointe,

Canonsburg, 412.833.4461

November 8 A Passion for Wine, PPG Wintergarden, Downtown, 412.321.4422

Cocktail Hour and Viewing of The Hunger Games: Mockingjay — Part 1 to Benefit CCFA, AMC Lowes Waterfront Theatre, Homestead, 412.823.8273

November 23 French Dinner, Chop, WOK & Talk, Bloomfield, 412.362.0679

November 27 Thanksgiving Day November 28 (28-January 11) Winter Flower Show and Light Garden, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

Pittsburgh, Downtown, events.autismspeaks.org

19th Annual Westmoreland County Sports Dinner & Auction, Ferrante’s Lakeview, Greensburg,

Bloomfield, 412.362.0679

The Salvation Army’s Doing the Most Good Dinner, Sheraton Station Square Hotel, Station Square,

412.322.5880

November 29 Taste of the Steelers Alumni Weekend Dinner Gala, Heinz Field, North Shore, 412.802.8256 November 30 (30-December 7) Holiday mART, Sweetwater Center for the Arts, Sewickley, 412.741.4405

30, Greensburg, wmuseumaa.org

November 15 Juice Fest 2014, Pure Athletex Sportsplex, Wexford,

Brunch in Bloom, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

(30-January 4)

412.848.0308

November 16 3rd Annual Farm to Table Pittsburgh Harvest Festival, Pittsburgh Public Market and Wigle Whiskey, Strip District, 412.563.8800

“Teens & Tweens” Italian, Chop, WOK & Talk, Bloomfield, 412.362.0679

November 17 Holiday Fare, Chop, WOK & Talk, Bloomfield,

412.362.0679

November 18 Chef ’s Best Dish, Circuit Center & Ballroom, South

Side, 412.431.7888

Fish Fabrication & Cooking, notion, East Liberty, 412.361.1188

Date Night Dining, Chop, WOK & Talk, Bloomfield,

412.362.0679

November 9 French Baking, Chop, WOK & Talk, Bloomfield,

412.362.0679

November 19 Spanish Dinner, Chop, WOK & Talk, Bloomfield,

412.362.0679

Spanning the Globe — A Feast in Provence!, Rania’s Catering, Mt. Lebanon, 412.531.2222

University of Pittsburgh’s Polish Festival, Cathedral

of Learning, Oakland, 412.624.6000

November 10 Dim Sum (Asian Appetizers), Chop, WOK & Talk, Bloomfield, 412.362.0679

Photograph by Michael Fornataro.

November 20 Italian Dinner from Tuscany, Chop, WOK & Talk, Bloomfield, 412.362.0679

Turn to page 24 for three recipes you have to try this fall.

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First Course

TASTE OF FALL

BY LIZ PETONIAK PHOTOGRAPH BY MICHAEL FORNATARO styling by Samantha casale

Bocktown Beer and Grill’s famous pumpkin bisque returns to the menu this fall, and will be served Wednesday evenings at the Robinson location and Thursday evenings at the Beaver Valley Mall location. Stop in through December for a delicious taste of fall, or test your skills in the kitchen with the recipe below!

Bocktown Beer and Grill, 690 Chauvet Drive, Robinson. 412.788.2333. 500 Beaver Valley Mall Blvd., Monaca. 724.728.7200. bocktown.com.

Pumpkin Bisque with Apple Chutney

By Chef Michael Tollis, Bocktown Beer and Grill Yield: 8-10 Servings

INGREDIENTS:

Pumpkin Bisque

2 tablespoons olive oil ½ stalk celery with leaves, finely chopped 3 /4 red onion, finely chopped 1 bay leaf Salt and pepper, to taste 2 tablespoons unsalted butter ½ cup all-purpose flour 1 quart milk 6 cups vegetable stock 1 teaspoon ground thyme 1 teaspoon nutmeg, freshly grated ½ teaspoon ground sage 2 teaspoons poultry seasoning 1 ½ teaspoons buffalo hot sauce 1 quart heavy cream 3 pounds fresh roasted pumpkin, de-seeded and puréed or 2 pounds canned pumpkin purée

Apple Chutney

/4 Red Delicious apple, finely chopped /4 Granny Smith apple, finely chopped ½ cup dried cranberries, roughly chopped 1 /4 red onion, finely chopped 2 teaspoons honey ½ teaspoon ground cinnamon ½ teaspoon cayenne pepper 1 lemon, freshly squeezed 1 1

Directions: 1. For Pumpkin Bisque, heat olive olive in a large soup pot over medium heat, and add celery, red onion, and bay leaf. Season vegetables with a pinch of salt and pepper. Cook for 5 minutes or until tender.

2. Add butter. When melted, add flour slowly to make a roux.

Cook mixture for 1 minute until it is a paste.

3. Add milk, vegetable stock, thyme, nutmeg, sage, poultry seasoning, and hot sauce. Cook for 10 minutes, stirring occasionally.

4. Whisk in heavy cream slowly and add pumpkin purée. Simmer soup for 10-15 minutes or until soup thickens. Add salt and pepper to taste.

5. For Apple Chutney, mix apples, cranberries, and red onion in a small bowl. Add in honey, cinnamon, cayenne pepper, and fresh lemon juice. Toss together.

Garnish may be prepared ahead, but drain juices before serving.

CULINARY CURIOSITY You may not be heading back to school, but that doesn’t mean you can’t learn something new this fall! For the ever-curious, The Art Institute of Pittsburgh now offers a wide range of recreational culinary courses in October and November as a part of its new GETCreative program for adults and teens. Highlights include “A Day in the Sushi Kitchen,” “Chocolate for All Occasions,” “The Basics of Wine Tasting,” and “Sausage from Scratch.” Sign us up! Browse a full list of course offerings and register at getcreative.artinstitutes.edu. The Art Institute of Pittsburgh, 420 Blvd. of the Allies, Downtown. 412.263.6600. new.artinstitutes.edu/pittsburgh. e d i b l e a l l e g h e n y. c o m

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Bigger and Better Things

Salúd Juicery will further its mission of creating a place of healing for the community by stretching its roots to a second location in Shadyside, almost one year after it opened its first brick-andmortar space in Sewickley. Groupies of the original juice bar’s cool atmosphere can rest easy — co-owner Ginny Corbett promises the spot will be equally awesome, with a little extra flair and interactive art. Expect all of your favorite healthful concoctions and bowls, plus new smoothies, an expanded selection of health shots, and a new beverage to obsess over — Kombucha! Corbett and her partner Seth Zimmerman discovered the fermented drink, a “forgotten art” known to be a helpful digestive aid, while on a “juice safari” in California. Salúd will produce Pittsburgh’s first Kombucha, called “KomBurgh-Cha,” onsite at the new location, where it will be available on tap, too. Salúd Juicery, 348 Beaver Road, Sewickley.

Mark your calendars for the grand opening on the weekend of October 11!

New to the Zoo Go wild for the new catering menu at the Pittsburgh Zoo & PPG Aquarium! Updated with a diverse range of gourmet offerings, it will bring a unique touch to your next special event — be it a wedding, shower, charity gala, or office party. While savoring the ambiance of the PPG Aquarium, Water's Edge, or the Garden Tent, guests will rave over offerings like pork ragout corn cakes, pistachio-crusted scallops, and macaroons with a sweet cream shooter. Executive Chef Jessica Rattanni changed the menu to reflect guests’ increasingly adventurous tastes, desires to customize (plenty of vegetarian and gluten-free options are available!), and cravings for dishes from a variety of cultures. Recently, she even created an Italian-Vietnamese fusion menu to marry the two cultures represented at a couple’s wedding. “I really like to put together flavors that people may not expect,” she says. Rattanni also places importance on sustainable practices. She grows her own herbs, only uses seafood approved by the Monterey Bay Seafood Watch, and sources as many ingredients as possible from local purveyors. With an abundance of seasonal menu items (pumpkin risotto, anyone?) and special holiday packages, now is the perfect time to book your party! Pittsburgh Zoo & PPG Aquarium, 7340 Butler St., Highland Park. 412.665.3640. pittsburghzoo.com.

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412.259.8818. 733 Copeland St., Shadyside. saludjuicery.com.

This year’s Zoo Gala was lit up beautifully

by LUXE Lighting + Atmospheres.

Next up on Chef Rattanni's plate is creating the menu for the zoo's new LEED certified café, slated to open Summer 2015. We can't wait to see what gourmet options she comes up with!

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Photograph by Michael Fornataro, from Abie Livesay

Tasty Tour Gear up for a number of foodie adventures this fall with The Fork and The Road, a local tour company focused on sharing culinary experiences and supporting small, local businesses. Show your outof-town family and friends what the buzz surrounding the Pittsburgh restaurant scene is all about, or simply spend a fun afternoon revisiting all of the classic spots on the three-hour “Flavor of Pittsburgh Tour,” held in conjunction with Pittsburgh Tours and More, a division of the Pittsburgh Transportation Group. Tours are scheduled for October 3, 15, 24, and November 21.

Or, if local craft beer is more your jam, hop on board for the “PA Brew Tour,” which provides an in-depth, behind-the-scenes look at Church Brew Works, Four Seasons Brewery, Maggie’s Farm Rum Distillery, and more on October 11 and 25. And, new this year, The Fork and The Road will launch its very first tour exploring the history and renaissance of our area’s old steel towns, “The Steel City Sampler: A Rustbelt Culinary Tour,” with dates starting on November 15. For registration and more information visit, pghtoursandmore.net.

The Fork and The Road, 412.576.1755. theforkandtheroad.com.

Stay Tuned Distillery is one of the featured stops on the Steel City Sampler tour. Read more about the local gin and whiskey producer on page 40!

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

w w w. b i g b u r r i t o . c o m

Mediterra Bakehouse 801 Parkway View Drive, Building 8 Pittsburgh, PA 15205 412.490.9130 www.mediterrabakehouse.com Info@mediterrabakehouse.com GIANT EAGLE MARKET DISTRICTS • WHOLE FOODS EAST END FOOD CO-OP • MARTY’S MARKET • PEET’S COFFEE & TEA OAKLAND BAKERY & MARKET • SOERGEL ORCHARDS

Photographs by Michael Fornataro

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Bella Dolci Cookies are homemade & Made-to-Order, using old-world recipes combined with a modern day marriage of flavors.

We use the best of the best quality ingredients and customize every order.

Free delivery to PA, OH & WV!

Hours: Open every day, evenings & weekends!

Cell: (412) 576-2618 • Home: (724) 565-5005

www.BellaDolciCookies.com Ann.Vickers@BellaDolciCookies.com

In the Mix

MIX Salad Concept, Inc. co-founders Lia Vaccaro and Rachael Bane are fulfilling a demand to bring nutritious and flavorful meals that satisfy to Pittsburgh’s workforce.

Says Bane, “There seems to be a general consensus in Pittsburgh that salad is a weak menu option; something that won’t leave you feeling satisfied. Our company is aiming to help shift that mindset.” The pair, utilizing a commercial kitchen at the Pittsburgh Public Market, will make and deliver fresh and nutritious salads for lunch, on a subscription basis, to area businesses in the Strip District, Downtown, and the East End. As a perk to employees, employers can choose to offer this twice-a-week service. “Our goal is to bring a healthy alternative with a cool twist to the food scene,” says Vaccaro. Each month, consumers can choose four options, which include meat, seafood, vegetarian, and vegan, as well as local and organic ingredients, based on seasonality. The Chatham University business school grads developed their business model as cohorts in the East Liberty-based, co-working space Thrill Mill. “Thrill Mill has been such a catalyst for us,” Bane says. “We’ve made this commitment to better health and wellness in the workplace, and its support has been key to getting our business off the ground.” We’re ready to order! MIX Salad Concept, Inc., mixsalads.com. facebook. com/MIXSaladsPGH. — Andrea Bosco

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Photographs from MIX Salad Concept, Inc.

Looking for healing that goes beyond the masking of symptoms?

Thankful Feast With the abundance of stuffing, gravy, and buttery rolls on the table at Thanksgiving, it can be a difficult holiday for those with celiac disease or gluten intolerances. Thankfully, Sunny Bridge Natural Foods & Café will lend a helping hand on November 8 by hosting a gluten-free “Thanksgiving as easy as 1-2-3” event at Metamorphosis in McMurray.

Attendees will learn how to make gluten-free gravy, stuffing, and homemade cranberry sauce among other recipes from Patti Frank-Caputo, chef at Sunny Bridge. Register online at metamorphosiscenter.us. Sunny Bridge Natural Foods & Cafe, 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

Acupuncture can help you with: Anxiety • Depression • Migraines • Fertility Chronic Pain • Asthma • Allergies Insomnia • Arthritis and much more.

Debbie Hardin, L.Ac., M.Ac., Dipl.Ac. The Nuin Center | 5655 Bryant St | Pittsburgh, PA 412-927-4768 | hardinacupuncture.com

BOTTOMS UP Join Society for Contemporary Craft as it celebrates the handcrafted drinking vessel and the relationship between art and drink at the second annual CRAFTED reception, October 24. Part exhibit, part event, CRAFTED will feature mugs, cups, and tumblers by more than 50 artists from all over the country, paired with delectable snacks and libations from Bar Marco. Can’t make it to the party? Don’t fret! The exhibit runs through December 29 at the Strip District space. For tickets and more information, visit crafted.eventbrite.com.

Society for Contemporary Craft, 2100 Smallman St., Strip District. 412.261.7003. contemporarycraft.org.

Drinking vessel by artist Brett Freund.

Photographs from Krol Media, Society for Contemporary Craft

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Cocktail Culture

Mingle with the finest purveyors of distilled spirits and mixologists at the Pittsburgh Whiskey Festival, named one of the nation’s top five whiskey events by Forbes Travel Guides, on October 24. Held at Rivers Casino, the eighth annual event will pour more than 300 different kinds of whiskey, scotch, vodka, gin, rum, tequila, and cordials for sampling in support of Team Tassy, an organization focused on alleviating poverty in Haiti.

And, rumor has it, Absolut Vodka plans to premiere a limited edition “Andy Warhol” bottle, available for purchase at the festival. Get your tickets soon — this event will sell out! For tickets and more information, visit pittsburghwhiskeyfestival.com. Fine Wine and Good Spirits, finewineandgoodspirits.com.

+

Mark your calendar for these fun fall foodie events!

Every weekend in October Fall Harvest Days @ Trax Farms October 11-13 Apple Picking @ Triple B Farms October 18 Pittsburgh Pierogi Fest @ Stage AE November 18 WHIRL Magazine Presents Chef’s Best Dish @ Circuit Center & Ballroom 14

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Photograph from Fine Wine and Good Spirits

Define Your Distinct Design.

Whether you are planning to build a new home or remodel your current home, Distinctly U’s Design Center can help turn your dreams into reality. Offering a full service design showroom, specializing in creating beautiful, functional kitchens, bathrooms and living spaces, our team of designers can guide you throughout the entire process.

Kitchen at Fair Acres (Upper Saint Clair) - Cortes Builders, Inc. Distinctly U offers exceptional cabinetry for your home accomodating a wide range of budgets. Our highly qualified design team offers unique services throughout all phases of your project to create a look that is Distinctly U.

Kitchen at Fair Acres (Upper Saint Clair) - Cortes Builders, Inc. Distinctly U will help assess your individual needs, offer space planning, design development and product design. Distinctly U offers out clients a solid and functional design direction, expertise, and attention to detail. You will receive personal consultation from our staff and design professionals who will work with you to create the most functional and aesthetically pleasing space(s) in your home.

So Suite Kudos to The Villas at Gervasi Vineyard in Canton, Ohio, for a recent honor — it has been selected as a Top 10 Vineyard Inn by BedandBreakfast.com! The Tuscan-inspired bed and breakfast has six villas, each comprised of four suites that feature an open layout, stucco walls, heated travertine floors, fireplaces, and a spacious bathroom with a stone, walk-in shower. Says BedandBreakfast.com General Manager Matt Laessig, “Travelers select bed and breakfasts, including The Villas at Gervasi Vineyard, because they enjoy staying in a one-of-a-kind place that offers not only character, special amenities, and unmatched hospitality, but also enables them to discover new experiences.” Congrats! Gervasi Vineyard, 1700 55th St. NE, Canton, Ohio. 330.497.1000. gervasivineyard.com. —A.B. Photographs from Gervasi Vineyard

419 East Ohio Street Millvale, PA 15209 412-821-1100 info@distinctlyu.com

Butler’s Pantry at Fair Acres (Upper Saint Clair) - Cortes Builders Inc.

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Edible Events

By Andrea Bosco + Colleen Ferguson

The region has been buzzing with super tasty and conversation-starting happenings!

Located in the herb and vegetable garden of the Duquesne Club, the Hive 325 apiary is six stories above Sixth Avenue, Downtown.

Swarm! A Celebration of Urban Beekeeping

Six stories above Sixth Avenue was abuzz with people and insects alike, in celebration of the first honey harvest of the Duquesne Club’s new urban apiary, Hive 325. Guests witnessed more than 75,000 bees in action on the rooftop vegetable and herb garden, while sampling some honey-heavy bites. Duquesne Club Executive Chef Keith Coughenour worked with Beekeeper and Assistant Pastry Chef Sara Milarski to perfect the event’s tasting menu, which included Smokey Rogue River Blue Cheese and Hive 325 Honey, Rosemary and Hive 325 Honey Glazed Lamb Tenderloin, Hive 325 Ice Cream with Candied Pecans, Baklava with Hive 325 Honey, and much more. All of the honey for these dishes was collected from the spring nectar flow of the four hives of the Duquesne Club! Built in July 2013 as a natural supplement to the club’s rooftop garden, the hive has been tended to by the club’s chefs with the expert guidance of Burgh Bees and courses at Penn State. This first-ever event was a sample of what members can expect from menu items in the sweet future. Duquesne Club, duquesne.org.

Hive 325 Honey Meringues, filled with milk chocolate ganache.

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Photographs from Jason Heckman

The Pittsburgh Canning Exchange There’s no party like a canning party! Recently, The Pittsburgh Canning Exchange hosted two canning parties in Friendship and Greenfield for jam and pickles, respectively. Attendees gathered at the Earthen Vessels Outreach for “Jammin’ with Jane” with Jane Kaminski, which was centered on preparing preserves with local produce.

And, “Pickle, Two Ways” with Danielle Marvit, held at Greenfield Presbyterian Church, helped guests transform the last of those summer cucumbers into a treat to last all winter. All participants were encouraged to take their sweet and savory creations home for just $3 per jar! The Pittsburgh Canning Exchange, canningexchange.org.

Margaret Behnke and Kate Drabecki during a canning workshop at Legume Bistro.

IS TURNING 35!

Celebrate with Chocolate Babka Bread Saturday, October 18th + Order your Pumpkin bread for Thanksgiving November 25th & 26th

2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm Sat. 6am-4pm • Sun. 8am-1:30pm www.breadworkspgh.com Photograph from Gabe Tilove

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The Neighborhood Flea The launch of The Neighborhood Flea, an open-air urban marketplace in the Strip District, also created a new community in the city. The pop-up market has returned on the fourth Sunday of each month (the next on October 26!) with vendors selling vintage clothing, reclaimed wooden wares, handmade jewelry, and delicious, mobile food and coffee. Says Carrie Nardini, The Neighborhood Flea organizer, “Pittsburgh has incredible micro businesses, led by inspired individuals, who also happen to be our neighbors. The Flea offers a gathering place that brings these passionate people together in one space to begin a conversation and make connections.�

That, combined with the thrill of the hunt, makes magic! The Neighborhood Flea, neighborhoodflea.com.

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This Page: Photographs from Heather Mull Opposite page: Photographs from Mya Zeronis, Bee Thorp

Cultured, organic soy bean-brown rice tempeh hash with organic multi-color peppers, onions, and grape seed oil.

Pop-Up Vegan Brunch November marks the one-year anniversary of Chef Mya Zeronis’ monthly vegan brunch series! The 10-course meal is completed with two cold-pressed raw juices; organic, Fair Trade tea and coffee; and is $20-40 per person. Recently, she served up items, such as sprouted, organic tofu-cauliflower frittata with nutritional yeast, besan (garbanzo flour), scallions, turmeric, and coconut milk; latkes with yams; and hickorysmoked jackfruit carnita tacos, just to name a few. For a limited time, the 12-month Born to Brunch membership is $15 per month. And, up to two children eat for free with a paying adult. Hurry to reserve your spot — the November 1 brunch is filling up! Zest Wishes, zestwishes.com.

Youth Cook + Fermenting

by Season Fermentation on Wheels founder Tara Whitsitt hosted Youth Cook: Living Foods Exploration at the Children’s Museum of Pittsburgh, where she taught the benefits and effects of bacteria and micro-diversity in fermented foods. Her grassroots organization provides free food education and inspires people through workshops, literature, and visual arts projects that raise awareness about food sustainability while teaching fermentation. But, the kids weren’t the only ones to have fun! A few days later, Whitsitt taught an adult workshop at Wigle Whiskey, where she discussed the ins and outs of fermenting foods by season. The traveling culinary research hub has a mission to harvest and preserve, encourage sustainability, and teach fermentation. Fermentation on Wheels, fermentationonwheels.com. e d i b l e a l l e g h e n y. c o m

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EDITOR’S KITCHEN

Editors’ Top 10

Happy Thanksgiving!

Here’s what we’re bringing to the table this holiday

By Andrea Bosco, Rachel Jones, and Liz Petoniak Photographs by Michael Fornataro

2.

4.

1.

Get the recipe at

edibleallegheny.com/recipes!

3.

1. ON DISPLAY

“Store leftover cookies and desserts on this cake plate pedestal and dome. It’s cute, and makes a perfect hostess gift, too.” $24.99; Trax Farms Market, traxfarms.com.

— Andrea Bosco

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2. SPOONFUL OF SUGAR

“Spice up your Thanksgiving baking routine with these whimsical measuring spoons — a fun find!” $21.99; Trax Farms Market, traxfarms. com. — A.B.

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3. HONOR ROLL

“What would a Thanksgiving dessert table be without pumpkin roll? This is my mom’s foolproof recipe, which can be made ahead of time and frozen until the big day.”

— Rachel Jones

4. CENTERPIECE

“Display wildflowers in this milk jug for a beautifully rustic centerpiece.” $10; The SpringHouse, thespringhousemarket. com. — R.J.

5. NIGHTCAP

“The sweet, velvety taste of ice wine pairs perfectly with desserts.” $49.99; Inniskillin Vidal Icewine available at Fine Wine and Good Spirits, finewineandgoodspirits. com. — Liz Petoniak

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5.

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8.

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9.

6. SWEET SNACK

“Bring a piece of Pittsburgh to wherever your Thanksgiving travels take you.”

Pittsburgh Popcorn, pghpopcorn.com.

— L.P.

7. DULY NOTED

“Organize your holiday recipes on these cute cards!

This stand allows you to display your favorites, and makes cooking easy with its hands-free approach.” $14.99; Trax Farms Market, traxfarms.com.

— A.B.

8. GREAT GIFT

“Thank your host/ hostess with something sweet. This candy canister can be refilled with treats every season.” $12; The SpringHouse, thespringhousemarket. com. — R.J.

9. CHEESE, PLEASE

“This Alessi Parmesan Grater by Philippe Starck, found in the CMOA Design Store, is such a cool and functional conversation piece.” $95; Carnegie Museum of Art, cmoa.org.

— A.B.

10. DIPPING OIL

“The Olive and Marlowe ‘Three Rivers Blend’ olive oil has a little kick to it. Add some herbs and balsamic, and dunk that bread!” $18; Olive and Marlowe, oliveandmarlowe.com.

— L.P.

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Local Leaders

Coach of the Year

By Rachel JoneS | Photographs by Michael Fornataro

Sheldon Ingram looks to self-love and the mind-body connection to help others improve their health

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W

orking as Pittsburgh’s Action News 4 reporter on WTAE, Sheldon Ingram keeps us informed on the happenings in our city. Off-camera, the holistic health coach and founder of Sheldon Ingram Uniq Wellness works to keep the people of Pittsburgh on the road to wellness.

Ingram specializes in mind-body detox, weight loss, and healthy aging. “There are a lot of people who are suffering from chronic illnesses or wanting to lose weight but don’t know where to turn,” he says. “A lot of people are being duped by these quickfix magic pills to lose weight or gimmicky, trendy diet plans. My passion is to help people to understand where they are in their lives, how they got there, what the solution is, and how I can guide them through it.”

That passion sparked when Ingram learned about the healing power of food in his early 20s. Suffering from eczema and dealing with doctors who didn’t know its cause or cure, Ingram took it upon himself to find some answers. He cut out soaps and lotions that weren’t made with only natural products, and he stopped eating foods that caused flareups. “That’s when this bug got into my head that what you eat definitely affects how you live,” Ingram explains.

He proved his theory further by helping his parents change their eating and exercise habits, and seeing the results. “My mother followed the script, but my dad did not,” he says. “Their lives went into polar opposite ways over the next 11 years. My father suffered from chronic illnesses, while my mom — at 74 years old — has the movement, energy, and vitality of somebody in their 40s.”

This juice blends dozens of superfoods for a nutritional boost!

When he earned his holistic health coach certifications from the Institute for Integrative Nutrition and The T. Colin Campbell Center for Nutritional Studies at Cornell University, Ingram vowed to incorporate physical and mental improvements to help clients reach their goals. Most of us plan our eating around our emotions, so looking into what triggers bad habits paves the way to establishing better ones. “I have to get into their heads and get into their hearts to figure out what’s going on in their lives,” Ingram says. “When things are off balance in your life, it affects you emotionally. That, in turn, affects how you eat.”

His focus on the mental component leads to sustainability and prevents a yo-yoing back to the before picture. His 21-day detox program, for example, lets you ease into the detoxification process and continue to build upon it. “I don’t believe in diets, I don’t believe in counting calories,” he explains. “What I do believe in is transforming the way you think about yourself, your life, and food. Self-love is the most powerful nutrient on the planet. When you love yourself, you’re compelled to govern any and every thing that comes into your vessel. Relationships, associates, food — all of that stuff. You start to govern things more because you view your body and life as sacred now. I teach people how to have a better relationship with food, and the results are outstanding.”

Sheldon Ingram Uniq Wellness, sheldoningram.com.

WTAE-TV, wtae.com.

Even if you only eat the healthiest foods all day long, you still wouldn’t have time to fit in all of your daily nutrition requirements.

To fill the voids, Ingram recommends taking nutritional supplements — but doing your research first! “The public should be very aware that the overwhelming majority of nutritional supplements are junk,” Ingram warns. He reaches for ARIIX supplements, which are made without chemicals or pesticides, and undergo strict purity tests before they can be verified. “My clients and I take them, and we get the results,” he adds. “They’re very powerful.” For more information, visit sheldoningram.com.

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3 Ingredient fix

Pumpkin, Spice, and Everything Nice By rachel jones Photographs by MICHAEL FORNATARO Styling By SAMANTHA CASALE

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That’s what fall is made of! While pumpkins star in our autumn decorations and desserts, the versatile globes can pump up even the most savory dishes. Add the crunch of walnuts and the kick of nutmeg, and you’ve got a meal to really make you fall. Just let these three chefs show you how. edible Allegheny

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Roasted Pumpkin with Cranberry and Walnut Stuffing

By Anthony Falcon, chef/proprietor of Gaucho Parrilla Argentina Yield: 6 servings Ingredients: 1 medium-sized pumpkin 1 oz honey 1 tablespoon + ¼ cup dark brown sugar 1 pinch nutmeg 2 cups chicken or vegetable stock 5 ½ cups bread, cubed with crusts removed (Chef Anthony used ciabatta!)

1 teaspoon caraway 1 teaspoon dried thyme Olive oil Salt and pepper 1 cup cranberries 2 oz walnuts, chopped

Directions: 1. Remove the top of the pumpkin, and set aside. Clean out the inside of the pumpkin.

2. Rub honey, 1 tablespoon dark brown sugar, and nutmeg into the pumpkin’s cavity. Fill with chicken or vegetable stock, and replace the top.

3. Wrap the pumpkin in foil, and roast at 350ºF for about two hours. A skewer should pierce through the foil and pumpkin with little resistance.

4. Remove the foil. Pour the liquid into a container, and reserve for later.

Allow the pumpkin to rest.

5. Season the bread cubes with 1/4 cup dark brown sugar, caraway, and thyme. Toss with a drizzle of olive oil, and salt and pepper to taste.

6. Toast bread at 400ºF until golden brown.

7. In a bowl, toss bread, cranberries, walnuts, and 1 1/3 cups of reserved liquid until all of the liquid is absorbed into the bread.

8. Lightly pack the pumpkin with the stuffing. Tent the top with foil and wrap tightly. Bake at 350ºF for one hour.

9. To serve, cut the pumpkin into desired portions or scoop out the stuffing inside.

Gaucho Parrilla Argentina, 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.

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Pumpkin Nut Bread

By Sandy Combs,

Directions:

Ingredients:

1.

Grease the bottoms of two loaf pans, sized 8½ x 4”. Set aside.

2. Mix the pumpkin, sugar, vegetable oil, vanilla, and eggs in a large bowl. Stir in flour, walnuts, baking soda, salt, cinnamon, baking powder, and nutmeg. Pour batter into the pans.

3. Bake at 350ºF for 50-60 minutes, until an inserted toothpick comes out clean. Let loaves cool in the pan for 10 minutes. Remove bread from pans, and let cool two hours before serving.

lead baker of Trax Farms Yield: 2 loaves

15 oz pumpkin 1 2/3 cups sugar 2 /3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups flour ½ cup coarsely chopped walnuts 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon nutmeg

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

Kabak Tatlisi (Pumpkin Dessert)

By Oznur Edem, co-owner of Daphne Café Yield: 6 servings Ingredients: 1 medium-sized pumpkin 2 cups sugar 1 cup walnuts, grated ½ cup whole nutmegs, grated

Directions: 1.

Slice pumpkin into one-inch-thick rounds. Remove rind.

2. Scoop out the pulp and seeds. Cut each slice in half, making a half-moon shape.

3. Lay the slices in a skillet, and sprinkle a thin layer of sugar on top.

4. Cover and cook over medium heat until pumpkin starts to get soft. Remove from heat, and refrigerate until serving time.

5. Right before serving, sprinkle grated walnuts and nutmegs on top.

Daphne Café, 5811 Ellsworth Ave., Shadyside. 412.441.1130.

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CIDER HOUSES RULE Drink in the refreshing ciders from these premier producers

BY LIZ PETONIAK PHOTOGRAPHS BY MICHAEL FORNATARO STYLING BY SAMANTHA CASALE

6 Mile Cellars

Patrick Walsh and Barton Towell, owners and winemakers at 6 Mile Cellars in Erie, Pa., tasted and studied ciders from craft distributers as far as Vermont and Washington state before jumping into producing their own. “We decided to do it because it’s a nice alternative to our wine program,” Walsh says. “We get a lot of visitors and some aren’t really into wine — they’re more beer drinkers. So, we thought cider was a nice bridge between the two. It’s less pretentious than wine, and you don’t need a special occasion to enjoy it.” The result is two refreshing and crisp libations made from all natural apple juice: Old Snapper’s Original, with aromatic notes of green apple, and Old Snapper Honey Badger, sweetened with, of course, honey.

When 6 Mile travels to farmers markets, people rave about the cider. Walsh tries to explain the phenomenon both on a local and national level. He says, “I used to think it had a lot to do with apples being gluten free. But somehow, I think it’s in our roots to want an apple drink. I always loved the taste of apple cider growing up. Having an adult beverage that’s made of something near and dear to me, something I grew up with, it’s very approachable.” Pack a snack and visit the vineyard’s onsite tasting room, or pick up a bottle at local farmers markets in Bethel Park, Market Square, Moon Township, and Sewickley. 6 Mile Cellars, 5727 Firman Road, Erie. 814.580.8375. 6milecellars.com.

6 Mile will add two new ciders to its line-up this fall: Old Snapper Barrel Aged, finished in oak barrels, and Old Snapper Yeti, an ice wine-style cider Walsh describes as having a “caramel apple or apple pie” flavor.

Arsenal Cider House & Wine Cellar

Chances are, you’ve probably savored a glass (or two) of Arsenal Cider House & Wine Cellar’s cider at least once already this fall. To date, it’s on tap at more than 60 local bars and restaurants, making Arsenal the area’s most prolific cider producer. Owners Bill and Michelle Larkin, from Bloomfield and Polish Hill, respectively, began making cider in their basement as a hobby more than 12 years ago. Since then, their business has progressed substantially. Eight tanks for fermentation grew into 30; a device originally intended to carbonate soda at restaurants was switched out for an industrial-sized carbonator; and the first floor of their Lawrenceville home transformed into a cozy tasting space with customers lining up to refill their growlers. “People never say, ‘Oh, I have to buy a whole growler?’ We don’t even really have to tell them that it will only last a week in their fridge once they open it. It won’t even last two hours,” Michelle jokes. But, what makes people so crazy for Arsenal’s cider? The glaring answer is the taste. Arsenal sources the fresh juice for their cider locally from Soergel Orchards to produce their range of offerings from bone-dry to semi-sweet, and seven- to 12-percent alcohol.

Compared to mass-produced ciders, it’s more nuanced, complex, full-bodied, and boasts a better mouth-feel. “You can judge it the same way you would wine, or even beer for that matter,” says Bill. “It’s been an underappreciated product for a really long time.”

Certainly not anymore. Arsenal’s success reflects an overwhelming shift towards hard cider consumption across the country. And this season, it’s safe to say we’ll be savoring lots of it! Arsenal Cider House & Wine Cellar, 300 39th St., Lawrenceville. 412.682.7699. arsenalciderhouse.com.

Fill up a growler and sip the nectar outdoors in Arsenal’s newly constructed cider garden! The space will host a cookout October 18 and 24, featuring Blowfish BBQ’s slow-smoked barbecue delights and bluegrass swing group Midnight Rooster on October 25.

Rebellion Ciderworks

A fourth-generation farmer, Derek Kellogg started as a home cider maker, collecting the fruit from wild apple trees in his family’s orchard in Slippery Rock, Pa., more than eight years ago.

He took his interest to the next level with an in-depth cider making class taught by British cider expert Peter Mitchell at Cornell University’s New York State Agricultural Experiment Station in Geneva, N.Y. After a few rounds of trial and error, he launched his own small, commercial-scale cider production. Currently, Rebellion offers three varieties of cider, with a fourth on the way this November called Wagon Wheel, made with Bittersweet apples and aged in bourbon barrels. All of Kellogg’s cider, which he describes as “appleforward,” is comprised of 100-percent juice, pressed from whole apples in a 1921 rack and cloth press. When asked about the current cider boom, he says, “It’s interesting because it’s something that has a deep history in America. It was the most popular drink in colonial times by far, but it took a big hit with industrialization. Then, with prohibition, people were chopping down cider trees left and right. It takes up to five years for a cider tree to grow back, and the barley is just sitting there ready for beer.” Just how wine is made with drinking grapes versus eating grapes, Kellogg explains that there are apples for eating and apples for drinking. In an effort to bring back cider made from the latter, he’s planted 30 different varieties of high-tannin drinking apples in his orchard, some native to America and some from England and France, where he says “cider never quit.” “In fact,” Kellogg says, “Thomas Jefferson used Hewes Crab apples for cider. I can’t wait till they start producing because that’s gong to make really unique ciders.” Stop into the Rebellion’s newly opened tasting room and savor your choice of cider by the glass, or in a growler to take home. Rebellion Ciderworks is also available at Whole Foods in Wexford. Rebellion Ciderworks, 499 Grove City Road, Slippery Rock. rebellionciderworks.com.

Rebellion’s “pub cider,” Haymaker, derives its name from the fact that in England, farm hands were often paid in cider. “They said that a good ‘haymaker’ drank a gallon a day,” explains Kellogg.

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

Fresh Pasta Restaurant & Retail Store Cannot Be Any Fresher “ Unless You Made It At Home

”

(Reservations are Reccommended)

Banco Business Park 1061 Main Street North Huntingdon, PA 15642 cenacolorestaurant.com • 724-515-5983 Monday: 12pm-2pm Tuesday-Thursday: 11am-9pm Friday & Saturday: 11am-10pm Sundays: closed e d i b l e a l l e g h e n y. c o m

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NOW BOOKING FOR 2015

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207 Commercial Avenue, Aspinwall, PA 15215 (412) 408-3907

in ning Ope ber!

Octo

BOTH LOCATIONS ARE BYOB • RANDITAS.COM

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Feature

Slice of Perfection From maki to sashimi, Mr. Shu and Jesse Wilson of Umi serve a high standard of understated luxury

By Andrea Bosco | Photographs by Michael Fornataro

E

very morning, varieties of fish from waters around the world are delivered to Umi. The Ellsworth Avenue domain — run by Executive Chef Mr. Shu, Sous Chef Jesse Wilson, and Lead Server Larry Bridge — is a tranquil place. A place of quality. A place of tradition. It was a sun-filled Wednesday afternoon when Edible Allegheny Art Director Jason Solak, Staff Photographer Michael Fornataro, and I arrived for our photo shoot.

As we climbed the stairs from its sister big Burrito restaurant, Soba, we observe the Umi staff prepping the kitchen, and the restaurant’s 13 tables and six-seat sushi bar, for the busy dinner hours to come. We were greeted by a refined, cold sushi display case — an ombré of pink to white, with everything from octopus to Spanish mackerel.

Dressed casually in jeans and a black T-shirt, a calm and quiet Mr. Shu sat at one of the tables, while his wife, consumed in her work, listened to music on her earbuds. Wilson offered us ice water, and we were soon relaxed as the lights dimmed, the stone waterfall trickled, and the tea lights began to flicker.

For nearly 15 years, Umi has been the place for sophisticated sushi of distinction. The Omakase (or “chef ’s choice”), a seven- or 11-course menu, plus dessert, still reigns supreme. And, though I know the answer, I ask, “What draws patrons back?” “Consistency,” says Wilson. “It’s the consistency, the quality, and just the way the restaurant is. People love to walk in and see Mr. Shu and myself back there hanging out. It’s very comfortable, and we have a lot of regular customers that come back for that reason.”

Wilson, who celebrates 10 years as Umi’s sous chef in January, is grateful to Mr. Shu for passing along his technique. “He has an eye for what’s right and what’s not, and I’ve learned from him by watching what he does — the way he cuts fish is pretty spectacular,” he says.

Each day, the two begin early, slicing fish that was flown in from Australia, Japan, South America, New Zealand, and other areas. I start to wonder just where each fish derived, as three, artfully plated dishes are whisked out of the kitchen and into our hands for photographing.

The first, a salmon tartare with wasabi, chives, white onion, and Tsume (or sweet soy). It was delicious, with a hint of heat. The second, a rock shrimp tempura, served in a spicy mayonnaise and hot bean sauce with Tsume; ponzu, a citrus-based sauce; and chives. I was in heaven. The sauce, sugary. The crunch, divine! The third, a black cod (or sablefish), marinated overnight in a miso glaze, and served in a miso reduction. Its velvety texture was absolutely unmatched; its mild f lavor just right. Considering its melt-in-your-mouth characteristics, Wilson says it’s by far the most popular special at Umi. We can see why.

Umi’s commitment to fresh ingredients is displayed in each serving. And, the dedication from Mr. Shu, Wilson, and the Umi team goes hand-in-hand with the high value forged. Says Wilson, “Our food is the exact same quality as it was 10 years ago. Mr. Shu hasn’t missed a beat.” Umi, 5849 Ellsworth Ave., Shadyside.

412.362.6198. bigburrito.com/umi.

Pictured left: Black cod (or sablefish) marinated overnight in a miso glaze, served in a miso reduction, and garnished with a lemon peel. e d i b l e a l l e g h e n y. c o m

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Rock shrimp tempura, served in a spicy mayonnaise and hot bean sauce with Tsume, a sweet soy; ponzu, a citrus-based sauce; and chives.

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The Yellowtail Jalape単o at Umi is a very mild whitefish, accompanied by Yuzu sauce, which comes from a tart Japanese fruit. Each piece is topped with a sliver of jalape単o for zing and texture.

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From top to bottom: Toro, or the fatty underbelly of bluefin tuna. Its rich flavor is accented by a Yuzu gelĂŠe and chopped chive.

Red snapper, or mild white fish, is topped with ume, a sweet plum paste; and a shiso leaf.

Salmon, topped with a miso cream cheese and a slice of cherry tomato.

Ahi tuna, topped with a roasted garlic aioli.

Sawara, or Spanish mackerel, topped with chopped garlic vegetable soy.

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Salmon tartare with wasabi, chives, white onion, and Tsume.

Feature

Tour the road less traveled at Stay Tuned Distillery, a local treasure rich in history, community, and high spirits

By Lauren Wells | Photographs by Michael Fornataro | Art Direction by Samantha Casale

Nestled deep in the heart of Munhall, a flourishing gin and whiskey distillery invites neighbors to explore its trade — and its roots.

Though barely one year old, Stay Tuned Distillery has already earned an impressive reputation as a key player in Pittsburgh’s craft distilling movement, producing small-batch spirits in collaboration with Virginia-based whiskey distillery Copper Fox. This exclusive partnership — Stay Tuned is Copper Fox’s first and only sister facility in the U.S. — lends itself to artful spirits that, simply, cannot be found elsewhere.

And our community is noticing. Since opening last November, Stay Tuned has become a household name in dozens of local bars and restaurants, intriguing epicures with its signature, seasonally relevant gin, better known as PathoGin. To boot, all of the distillery’s operations, from production to distribution, are manned by a cozy, ultra-talented team of three. With a new product on the horizon and an anniversary celebration just around the corner, “this place,” I thought, “has a story worth exploring.”

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• Stay Tuned Distillery’s masterful trio: Sommerfeld, Streibig, and Armstrong.

A

s I drive towards the distillery on the bright, mid-August morning of our photo shoot, it becomes increasingly more difficult to resist Munhall’s “old Pittsburgh” charm. Bordered

by Homestead along the west bank of the Monongahela, it’s a friendly neighborhood; quiet, but not uninterestingly so. By the time I arrive at the former John Munhall Neighborhood House, curious taste buds in tow, it’s clear that Stay Tuned Distillery couldn’t have found a more perfect home.

Edible Allegheny Staff Photographer Michael Fornataro and Graphic Designer Samantha Casale meet me on the front steps of the old building, and we ring the doorbell before I have time to recognize its novelty. Lee Ann Sommerfeld, co-owner and general manager, greets us with a warm grin. “We like the idea that we answer the door,” she says.

“That is a lost art in this world.”

Walking into Stay Tuned reminds me of walking into an old friend’s house. “Make yourselves at home,” Sommerfeld urges. No problem. From the delicate string lights lining the staircase and the proud American flag hanging overhead, to the inviting couches, end tables, and chessboard visible one room over, “home” doesn’t seem difficult to find here.

Since 1894, Sommerfeld tells us, this historic house has inhabited a chapel, an immigrant citizenship center, an adult education facility, and a school. It had also been abandoned — and extremely dilapidated — for more than a decade before Sommerfeld and Peter Streibig, the distillery’s co-owner and production manager, took over. Despite a series of extensive renovations (“there were no walls, just stuff ”), the duo aimed to keep in tact as much of the original building as possible. “We didn’t want to erase people’s memories,” says Sommerfeld. “This whole area is really nostalgic.”

In fact, Stay Tuned visitors can now opt to receive guided tours of the distillery, complete with a history lesson, beginning in the room that once served as a woodshop classroom. The floor, Streibig points out, is an original, still speckled with multi-colored paints and wood stains. Notes Sommerfeld, “We educate our guests not only on the history of the building, but on the area, as well. People come to see the distillery, but it also has an existence beyond that.”

“ We

want people to have

a good experience here;

to feel at home; to know that they’ve had a product made with integrity. ” This commitment to source is perhaps what has made Stay Tuned Distillery’s partnership with Copper Fox so successful.

Known for its small-batch whiskey distillation (most notably, rye), Copper Fox’s process takes place in the 340-population town of Sperryville, Va. Its founder, Rick Wasmund, had been a longtime colleague of Sommerfeld’s when he approached her in 2012 with an intriguing proposition. His plan to open what would be Copper Fox’s only “finishing” distillery in the nation — and the first of its kind in Pennsylvania — captivated Sommerfeld, and that summer, the seeds of Stay Tuned Distillery were planted. So, what does finishing a spirit entail, exactly? Essentially, Sommerfeld explains, part of the production happens at Copper Fox, and part of it happens here. “[Copper Fox’s] integrity to their source and commitment to their farmer really appealed to our sensibilities,” she says of the collaboration.

The production begins in Virginia with a 6-row barley (as opposed to the more common 2-row), resulting in a noticeably grainier flavor in the finished spirits. “You can really taste the grain in our gin,” Sommerfeld adds. “A lot of distilleries don’t have that [advantage].” The barley, a Thoroughbred strain, is grown by a man named Billy Dawson on a single farm surrounding Copper Fox. Impressively, Dawson has tended to that land for more than 20 years, and remains a close friend to Sommerfeld and Streibig to this day. For the folks at Stay Tuned, maintaining a connection with their farmer is imperative to both the quality and the integrity of their product. “We love knowing exactly where and how our grains are sourced,” they tell me. From the farm, the barley is then floor-malted (a technique that Copper Fox was the first to coin), kilnsmoked with apple and cherry wood, and distilled for the first time before arriving in Munhall. e d i b l e a l l e g h e n y. c o m

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• Ravine Aquavit, the distillery’s newest creation, will be available for purchase this fall.

• “She’s a cutie,” says Sommerfeld of the 13-gallon pot still. A converted milk kettle, the still was custom-designed by Kentucky-based equipment company Hillbilly Stills.

Enter: Stay Tuned Distillery. “Our gin basically starts out as a white whiskey,” Streibig says. Literally rolled in by the barrel, this highproof spirit undergoes an intricate process before it is recognizable as PathoGin. First, a second distillation must occur, but this time, incorporating botanicals and herbs to create that signature “Stay Tuned” taste. This is Sommerfeld’s personal playground. With the exception of a select few ingredients foraged by Lawrenceville’s Wild Purveyors, she grows the majority of PathoGin’s botanicals herself. Her garden, disseminated around her home in Penn Hills, is comprised of various berries, barks, leaves, and other cultivars — the oils of which are used to flavor the gin. “Barley is a great base because it accepts flavor exceptionally well,” she notes.

It’s refreshing to meet someone who takes this much pride in her work. Inspired by Pittsburgh’s burgeoning gravitation towards local and sustainable farming and cooking methods, Sommerfeld says that it’s the region’s chefs who have heightened her awareness about local sourcing. “This locavore movement is gigantic,” she proclaims. “Chefs like Justin Severino [of Cure], Dave Racicot [of notion], Kate Romane [of E2]...they’re really the unsung heroes of the whole thing. And we’re all reading out of the same book, you know?”

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• Sommerfeld’s homegrown botanicals shape the unique flavors of PathoGin. Shown here: Juniper and other assorted berries, tarragon, cirtrus peel, sassafras leaves, various barks.

Suddenly, an excited voice ushers us down the hall. “Hurry — it’s smoking! Can you see it?” We sprint to the distillery’s production room — a science experiment come to life. Justin Armstrong, sales manager, stands with Streibig next to a beautiful 13-gallon pot still, where several batches of gin are in the works. The smoke, they clarify, is alcohol in vapor form, and a signal that the still is about to start running. Next, the gin will be rectified, which means that water will be added to bring the spirit down to a drinkable proof.

Faintly in the background, cool notes of bluegrass float up to the high ceiling beams. “We never run the still without music,” says Sommerfeld. “The molecular composition of water absorbs energy really well, so we always set a ‘paper intention’ on our steeps.” Last week, it was The Flaming Lips’ first album; and the week before that, Nirvana.

“We’ll see how that batch turns out,” Sommerfeld laughs.

We’re just in time to watch Streibig and Armstrong collect the run, which involves the separation of three parts — the heads, the hearts, and the tails. Corn syrup-y in smell and poisonous in composition, the heads are typically discarded in most distilleries — but not at Stay Tuned. “We use the heads as windshield washer fluid and as heating fuel in the winter,” says Sommerfeld. “It doesn’t freeze, and it smells

good!” As the gin begins to flow out from the still, Streibig gives me a lesson in chemistry. He and Armstrong are using a hydrometer to measure the relative proof of the alcohol, which, when added to its temperature, indicates the actual proof of the spirit. Today’s batch has a proof of 168.6.

With the remainder of the run, the hearts and tails, the Stay Tuned team makes subsequent “cuts” — variations in which parts of the stream are collected — and personally taste tests those cuts to determine what can be blended with botanicals, and what must be discarded. “You’ve gotta make the right cuts,” urges Sommerfeld, “because when you don’t, and you miss, you get the not-so-desirable stuff.” There’s a clear advantage to using a 13-gallon pot still in this instance: control. With a larger still (some can hold as many as 500 gallons), this customized taste-testing would not be possible.

Their craft is an art form; a true talent, and one that’s comparable to cooking. “It’s an intuitive science, but also our personal preference,” Sommerfeld shares.

• When this part of the still emits smoke, it’s about to start running.

• “Each part of a run produces different chemical compounds and flavors,” says Streibig.

• The “Blueberry Gin Fizz” — PathoGin, fresh blueberries, mint, tarragon, and ginger ale. Get the recipe online at edibleallegheny.com/recipes!

It’s also their personal preference to stir, bottle, label, and waxstop their gin and Copper Fox’s whiskeys by hand. “We’re Oompa Loompas,” Sommerfeld says of the dynamic trio. “We multiply.”

Admittedly, even after witnessing Stay Tuned Distillery’s production process firsthand, it’s hard to believe that the backbone of such a successful venture can fit into the frame of a single photo.

“Do you guys want a drink?” At this point, it’s barely noon; still, we don’t hesitate to follow Sommerfeld to the bar. It’s in the “retail room,” an enormous, yet inviting space, complete with a full set of furniture, an impressive record collection, and a neat arrangement of knick-knacks you’d expect to find in your grandparents’ attic.

Sommerfeld tosses a record onto the player — the jazzy Jimmy Heath — and starts to prepare a Blueberry Gin Fizz cocktail. Fittingly, the sweet jazz notes mimic the name of this particular gin batch — G Minor 7 Flat 5. “We name our PathoGin batches after jazz chords.

This is an earthy one, and it’s super smooth,” says Sommerfeld. She isn’t lying. As soon as the craft cocktail hits my lips, they tingle with hints of fresh blueberries, mint, and tarragon; however, as expected, it is the PathoGin’s grainy, delightfully unusual composition that steals the show. Sommerfeld attributes its smoothness to the high-quality barley used during the gin’s inception. “If you don’t start with a good source…well, you can’t fix that.”

Across the room, I notice an oval-shaped wooden table stocked with Stay Tuned Distillery’s retail items. For now, it holds Copper Fox’s Rye Whisky, Wasmund’s Single Malt Whisky, and of course, PathoGin. And, later this year, another craft spirit will join the crew — “Ravine Aquavit,” a traditional Scandinavian liqueur, to which Stay Tuned has given its own unique twist. Sommerfeld describes the caraway- and dill-based spirit as “Garam Masala in a glass,” inquiring candidly, “do you like Indian food?” If all goes as planned, the Aquavit release will coincide harmoniously with the distillery’s one-year anniversary celebration in November. (You’ll have to “stay tuned” for those details.)

With one last scope of the house, the Edible Allegheny team and I prepare to depart. A contact list in the entryway, signed by the distillery’s visitors as a way to keep in touch, indicates a wide range of hometowns — several in Pennsylvania, sure, but also Ohio, New Jersey, and even Arkansas. “The support from the community has been fantastic,” Streibig shares proudly, and it’s easy to see why.

Stay Tuned Distillery, much like the house it occupies, wasn’t built on bells and whistles. There’s a realness here; a foundation so beautifully simplistic, it almost seems too good to be true. “We’re just doing what we do,” confesses Sommerfeld. “We want people to have a good experience here; to feel at home; to know that they’ve had a product made with integrity.” To that, we say, mission accomplished.

Stay Tuned Distillery, 810 Ravine St., Munhall. 412.461.4555. staytunedstills.com. e d i b l e a l l e g h e n y. c o m

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Dining Guide

Eat with us at one of these local restaurants Prosciutto, Fig, and Blue Cheese Bruschetta with Walnut Jam from Casbah

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 ––––––

–––––– Canonsburg ––––––

Bar Antonio

Bee’z Bistro & Pub

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

Rumfish Grille

Bar Antonio is all about great food and premium drinks.

From the formaggio plate to the free-range, woodoven-roasted wings to the Italian sausage sliders, Chef Domenica has prepared a mouth-watering tapas menu with an Italian twist! Specialty cocktails and craft beers are the perfect accompaniments. The sleek Euro setting creates an upscale atmosphere, ideal for happy hour get-togethers. Located at the corner of West McMurray and Morganza Roads, next to Merante Brothers Market, Canonsburg. barantonioPGH.com.

Bella Sera

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

412.914.8013. rumfishpgh.com.

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

724.745.5575. bellaserapgh.com.

–––––– Brookline ––––––

–––––– Downtown ––––––

Braddock’s Pittsburgh Brasserie

New to Braddock’s Pittsburgh Brasserie in the Renaissance Hotel is Executive Chef Jason Shaffer. His diverse experience has made him the master of many types of cuisine, from burgers to traditional French. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that will define his creations. 107 Sixth St., Downtown. 412.992.2005. braddocksrestaurant.com.

Habitat

Habitat at the Fairmont Pittsburgh uses local vendors in the preparation of meals. While working to develop ties with local farmers, Habitat sources meat from the Strip District and lamb from Jamison Farms. “We, at the Fairmont, believe in being part of your local community,” says Chef Jason Dalling. 510 Market St., Downtown.

412.773.8848. habitatrestaurant.com.

Where art meets industry Pitaland

In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines,

Pitaland has been owned and operated by the Chahine beers and cocktails, perfectly paired by our chef and Andys family since 1969. The grocery specializes sommelier. in a wide In avariety rich setting of pop-art and industrial TheWarhol feature bar of Fairmont Pittsburgh hotel is of Mediterranean and Middle Eastern products, and offers accents that celebrate the impact of Andy and Andrew more information, one of premier the most For captivating spots in the city, with delivery service to wholesale customers. Stop in to Carnegie, peruseAndys is Pittsburgh’s please call 412 773 8848 social destination—where art meets industry, and exquisite interior510finishing, classic cocktails, and the all-new Pitaland Café! The café is open Monday Market Street, Pittsburgh where you meet the city. an extensive wine list. Chef Jason Dalling pairs through Saturday from 8 a.m. to 7 p.m., and the store is local cheeses and chocolates with local wines open Monday through Saturday from 8 a.m. to 7 p.m. and for featured flights. 510 Market St., Downtown.

Sunday, 10 a.m. to 4 p.m. 620 Brookline Blvd., Brookline.

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1 3/5/10 4:09:21 PM 412.773.8848. andyswinebar.com.

412.531.5040. pitaland.com.

Photograph by Cayla Zahoran

Six Penn KitcheN

Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 Sixth St., Downtown. 412.566.7366. sixpennkitchen.com. e d i b l e a l l e g h e n y. c o m

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–––––– Greensburg ––––––

Sonoma

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

412.679.1336. thesonomagrille.com.

Social

Social at Bakery Square sets itself apart from other bars and eateries with its cool atmosphere and focus on fresh, vibrant food. Start with the ahi tuna tartare nachos with a drink, then try the Italian sandwich or the pierogi pizza for a taste of Pittsburgh. 6425 Penn Ave., East Liberty.

412.362.1234. bakerysocial.com.

The Supper Club

As Westmoreland County’s only true farm-to-table restaurant, The Supper Club is dedicated to providing patrons with the freshest food and highest-quality ingredients, with most sourced from Western Pennsylvania farmers and distributors.

Regular events on the importance of supporting local agriculture, being wise consumers of natural resources, and protecting biodiversity are also offered. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

–––––– Highland Park ––––––

Vallozzi’s

Serving traditional family recipes, ranging from homemade gnocchi to fresh meat and seafood, Vallozzi’s stands at the cutting edge of Pittsburgh’s booming Italian restaurant scene.

Try something from the fresh mozzarella bar, which features meats and cheeses flown in weekly from Italy! 220 5th Ave., Downtown.

412.394.3400. vallozzispittsburgh.com.

SPOON

Spoon features a Modern American, farmto-table menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.

–––––– East Liberty ––––––

BRGR

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

E2 E2

E2 Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.

–––––– Irwin ––––––

Union Pig and Chicken

Curb any barbecue cravings at Chef Kevin Sousa’s Union Pig and Chicken. Wash down the hearty, homemade goodness with local liquors or a glass of Pittsburgh Seltzer and house syrup. The full food and beverage menus are also available at the upstairs bar, Harvard & Highland. 220 N. Highland Ave., East Liberty. 412.363.7675. unionpgh.com.

Cenacolo Restaurant

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, customers can enjoy delicious dishes made from scratch at this Italian restaurant. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin.

724.689.2176. cenacolorestaurant.com.

–––––– Lawrenceville ––––––

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.

Verde

Verde boasts Pennsylvania’s largest selection of tequila and mezcal, as well as delectable brunch, lunch, and dinner menus, featuring modern Mexican cuisine rooted in traditional flavors and authentic ingredients. Specials rotate daily, so stop in to see what’s cooking! 5491 Penn Ave., East Liberty.

412.404.8487. verdepgh.com.

Coca Café

Coca Café is now serving small plates for weekend dinner, in addition to its always-impressive breakfast, lunch, and signature Sunday brunch, which features a selection of seasonal specials as well as featured items from the expansive breakfast menu. Coca Café is also the exclusive provider for The Mattress Factory Café. 3811 Butler St., Lawrenceville. 412.621.3171. coca-cafe.net.

–––––– Gibsonia ––––––

Salt of the Earth

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

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The Pines Tavern

This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

cure

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

412.252.2595. curepittsburgh.com.

–––––– Ligonier ––––––

Embody Natural Health

Stop by the organic juice and smoothie café to cleanse your body and mind! Embody Natural Health is committed to providing organic, healthy drinks that have clear health benefits. Raw juices are a great way to break from chemicals and processed foods, giving your body a burst of nutrition and energy. 5400 Butler St., Lawrenceville.

412.477.0767. embodynaturalhealth.com.

Round Corner Cantina

Round Corner Cantina is a 21-and-over hot spot for great drinks and great Mexican food. Try one of its 11 different tacos, which include vegan choices, such as cauliflower with avocado salsa, and meatier options like pork belly with apple pico. Their tequila and mezcal selection is also extensive — complement your food with a great drink! 3720 Butler St., Lawrenceville. 412.904.2279. roundcornercantina.com.

Out of the Fire Café

Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family. State Route 31, Suite 200, Donegal. 724.259.8887. outofthefirecafe.com.

–––––– McMurray ––––––

Industry Public House

Named for its vintage, industrial-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St., Lawrenceville. 412.683.1100. industrypgh.com.

San Lorenzo Ristorante

A sit-down Italian eatery, San Lorenzo Ristorante serves as a great date night locale. The BYOB restaurant offers traditional arancini, greens and beans, and pork Osso Buco, among other items, such as figs and prosciutto, and Torre de Melanzane. Be sure to inquire about jazz night.

4407 Butler St., Lawrenceville. 412.235.7696. facebook.com/sanlorenzolvpgh.

Sirena Taco Joint & Bar

Named after the Spanish word for mermaid, Sirena offers 19 varieties of tacos. From grilled albacore, to the Pittsburgh taco with spiced fries, steak, and Sriracha, the cuisine is that of Baja and complements a bar of craft beers and tequila aplenty — available outside at the cabana bar, too! Donaldson’s Crossroads, 3909 Washington Road, McMurray. 724.260.0329. facebook.com/sirenatacojointandbar.

–––––– Mt. Lebanon ––––––

La Gourmandine Bakery

This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. A second location is set to open in Mt. Lebanon soon. 4605 Butler St., Lawrenceville.

412.682.2210. lagourmandinebakery.com.

Pastitsio

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. greekpastitsio.com.

Tamari

With an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the local press. Fusing delicious components of Latin and Asian cuisine, the menu features some of the most unique offerings in the city.

For its innovative Asian-Latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St., Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.

Tender

A menu inspired by comfort food complements Tender’s seasonal rotation of incredible craft cocktails, featuring quality spirits and housemade juices and sodas. With a bar stocked with hundreds of liquors and cordials from around the world, Tender has the ideal dinner-and-drink pairing for any mood imaginable! 4300 Butler St., Lawrenceville.

412.402.9522. tenderpgh.com.

Piccolo Forno

Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.

Bistro 19

The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Farms, and Uptown Coffee. 711 Washington Road, Mt. Lebanon.

412.306.1919. bistro19.com.

Café IO

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

412.440.0414. cafeio.com.

Il Pizzaiolo

Wild Purveyors

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

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitanstyle pizza using old-world technique and the highestquality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 8 Market Square, Downtown. 412.575.5858. ilpizzaiolo.com. e d i b l e a l l e g h e n y. c o m

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–––––– Mt Washington ––––––

The Porch At Schenley

Altius

Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic, sustainable wine menu. 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.

Situated within beautiful Schenley Plaza, The Porch is a come-as-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike. Creating simple, delicious, madefrom-scratch food, using fresh ingredients from local partners and farms, The Porch is an authentic everyday experience for a casual meal, a special occasion destination, and a great place to enjoy the sights and sounds of Oakland with good company. 221 Schenley Drive, Oakland. 412.687.6724. theporchatschenley.com.

–––––– North Hills ––––––

Mediterra Bakehouse & Cakehouse

Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in-house. 801 Parkway View Drive, Building 8, Robinson. 412.490.9130. mediterrabakehouse.com.

–––––– Saxonburg ––––––

Randita’s Organic Vegan Caf Willow

Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Eichner’s Farm chicken is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.

–––––– North Side ––––––

BREADWORKS

A Pittsburgh staple, Breadworks delivers bread daily to local restaurants, grocery stores, and specialty markets. The artisan bread offerings are also sold at the retail location on Pittsburgh’s North Side. At the end of each day, all unsold bread is donated to local shelters and food kitchens. 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.

–––––– Oakland ––––––

Legume

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

412.621.2700. legumebistro.com.

sushi fUku

Sushi Fuku, which translates to “lucky sushi,” presents diners with an abundance of fresh veggies and fish, right at their fingertips. The build-your-own sushi joint caters to sushi addicts and picky eaters alike with the opportunity to choose exactly what goes into each meal, which is then built right in front of diners. It doesn’t get much fresher than that! 120 Oakland Ave., Oakland. 412.687.3858. sushifuku.com.

–––––– Regent Square ––––––

Root 174

Chef Kevin Fuller left a much-loved position as Executive Chef of Six Penn Kitchen to open Root 174 and develop an unconventional menu of his own. His vegan and vegetarian options are exciting and experimental, and Fuller thanks Grow Pittsburgh, Garfield Farms, Penn’s Corner Farm Alliance, Garden Dreams, and Churchview Farm for their fresh and local produce. 1113 South Braddock Ave., Regent Square. 412.243.4348. root174.com.

Beer Local.

Square Café

Local Craft Beers

Square Café is a proud supporter of Grow Pittsburgh, 16-Tap sourcingon herbs, heirloomRotation tomatoes, and potatoes from the nonprofit.

The café also sources milk and Over 400 Bottle Choices cheese from Marburger Dairy, coffee from Kiva Han, BeerHearth Tastings and bread from Allegro Bakery. Even the plates Every are made locally

by Wednesday the Riverside Design Group, and the walls are bedecked with art from Pittsburgh Live Original Music talents. 1137 S. Braddock Regent Square.

Every Tuesday Ave., at 9 pm 412.244.8002. square-cafe.com.

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

Just off Robinson Town Centre Exit

Bocktown Beer and Grill 412.788.2333 · bocktown.com

Lucca

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

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

724.728.7200. bocktown.com

& Mobile Food Truck Randita’s Organic Vegan Café

Committed to serving delicious, healthy, plant-based foods that are GMO-free and sustainable, Randita’s Organic Vegan Café works with local sources, located minutes from the café, including Frankferd Farms, Five Elements Farm, and Danna’s Natural Foods & Supplements. East End Food Co-op and Whole Foods Market are also favorites. 210 W. Main St., Saxonburg. 724.822.8677.

207 Commercial Ave., Aspinwall. randitas.com.

–––––– Sewickley ––––––

Salúd Juicery

Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818. 733 Copeland St., Shadyside. saludjuicery.com.

–––––– Shadyside ––––––

café zinho Café Zinho

Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes.

Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene. 238 Spahr St., Shadyside. 412.363.1500.

Casbah

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

–––––– Strip District ––––––

Soba

Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Danielle Cain. Guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside.

412.362.5656. sobapa.com.

Bar Marco

The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com. The Livermore, 124 S. Highland Ave., East Liberty. 412.361.0600.

Lidia’s Italy Pittsburgh

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

Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.

–––––– South Side ––––––

Ibiza Tapas & Wine Bar

Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be shared with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres. 2224 E. Carson St., South Side. 412.325.2227. ibizatapaspgh.com.

Cioppino

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

“We try to support the local farmers as much as we can,” he says. “There’s nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

savoy

Mallorca

Mallorca brings the cuisine and spirit of the Mediterranean to those in search of something out of the ordinary — award-winning wines, eclectic décor, and authentic Spanish and Portuguese regional classics. Where else can you find wild boar osso buco, traditional seafood dishes, or the best paella this side of the Atlantic? Mallorca is like a trip to Spain without the airfare. 2228 E. Carson St., South Side.

412.488.1818. mallorcarestaurantpgh.com.

Prestogeorge Coffee & Tea

This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-andcafé offers more than 200 gourmet coffees, including organic varieties, a wide variety of loose leaf teas, and specialty foods, from local honey to biscotti. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com.

Gaucho Parrilla Argentina

Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1607 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.

Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports Breadworks, La Prima Espresso, and Marty’s Market; and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

–––––– Washington ––––––

Stagioni

Chef and co-owner Stephen Felder uses seasonal, local ingredients to freshen up his Italian-inspired cooking, while co-owner Cara Delsignore crafts rotating wine and drink lists to go with seasonal dishes. Try one of the restaurant’s incredible pastas or the Jamison Farm lamb steak with Romesco sauce and arugula. 2104 E. Carson St., South Side.

412.586.4738. stagionipgh.com.

Kaya

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District.

412.261.6565. bigburrito.com/kaya.

Angelo’s Restaurant

For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.

–––––– 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., Squirrel Hill. 412.422.5623. allegrohearth.com.

The SpringHouse

La Prima Espresso

This Pennsylvania Certified Organic coffee roaster and café strives to be a valuable member of the local and global communities through its green and Fair Trade coffee selection. The wholesale roasting location is now located on the North Side. 205 21st St., Strip District.

412.281.1922. laprima.com.

The SpringHouse has happy cows, which they feed and milk themselves for use in all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farm and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington.

724.228.3339. springhousemarket.com. e d i b l e a l l e g h e n y. c o m

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EDIBLE ALLEGHENY Directory

Nature’s Table

Find the region’s best Local offerings

Now serving fresh fall flavors.

Make your reservation today • 724.259.8887 • outofthefirecafe.com

BREWERIES BOCKTOWN BEER & GRILL It’s the “Place to Beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333.

Beaver Valley Mall, Monaca.

724.728.7200. bocktown.com.

Church Brew Works

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. 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

Penn Brewery

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

800 Vinial St., North Side.

412.237.9400. pennbrew.com.

Stay Tuned Distillery

Experience A Living Tradition 300 Beverly Road, Mt Lebanon 412.344.7434

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A craft distillery dedicated to small-batch gins and fine whisky, Stay Tuned’s products are made and labeled by the batch. 810 Ravine St., Munhall. 412.461.4555. staytunedstills.com.

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

East End Food Co-op

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

7516 Meade St., East Liberty.

412.242.3598. eastendfood.coop

GIANT EAGLE Market District

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

GLuten Free Zone

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

724.327.5000. yourglutenfreehealth.com.

Ligonier Country Market Located at Loyalhanna Watershed Farm, the market is open from mid-May to October and gathers more than 130 vendors each week.

Shop for a wide variety of fresh produce, flowers, meats, breads, pastries, as well as handmade crafts, jewelry, pottery, candles, soaps, and much more. 110 Andi Lane, Ligonier. 724.858.7894. ligoniercountrymarket.org.

Marty’s Market

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

MERANTE BROTHERS MARKET

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

RESTAURANTS Altius Modern Bistro

Penn’s Corner Farm Alliance

THE GREEK GOURMET

Quality Gardens

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

Sunny Bridge Natural Foods

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

Schwartz Living Market

The Schwartz Living Market is an evolving collaborative process of creating “An Urban Oasis for Healthful Living,” working to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303.

1317eastcarson.blogspot.com.

Trax Farms

Explore the antique loft, the wine shop, and items from the specialty market for a delicious dinner or lunch on the go. Be sure to add the farm’s family-friendly events to your calendar. 528 Trax Road, Finleyville.

412.835.3246. traxfarms.com.

Whole Foods Market

Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960.

10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

www.saltpgh.com

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

Daphne Café

Local farmers’ co-op. 6400 Hamilton Ave., Homewood.

412.363.1971. pennscorner.com.

Food + Drink 5523 Penn Avenue 412-441-7258

Andrew’s Steakhouse

Nature’s Way Market

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

Salt of the Earth

Rise to the occasion with this new restaurant venture from the team behind Mt. Lebanon’s Bistro 19. 1230 Grandview Ave., Mt. Washington. 724.831.6276.

A family-run restaurant serving Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus.

5811 Ellsworth Ave., Shadyside.

412.441.1130.

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

THE LIVERMORE

From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty.

412.361.0600.

McCormick & Schmick’s Seafood Restaurant The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works.

412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

Osteria 2350

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

2350 Railroad St., Strip District.

412.281.6595. cioppinogroup.com.

StonePepper’s Grill

The locally owned StonePepper’s Grill is a fun, casual, fullservice restaurant and bar specializing in brick-oven pizzas, burgers, salads, and pastas. 1614 Washington Road, Upper St. Clair. 412.854.4264. stonepeppers.com.

A RAINBOW OF FLAVORS For Discriminating Taste Buds

2130 MURR AY AVENUE, PITTSBURGH, PA 15217 412.422.2998

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walnut GrIll

Enjoy fresh, upscale casual dining, fit for the entire family at four locations. Order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. 1595 Washington Pike, Bridgeville. 412.564.5746. eatwalnut.com.

Growers of Quality Fruits & Vegetables Since 1864

Vallozzi’s Pittsburgh

Vallozzi’s Pittsburgh has all the elements that one would expect from a Vallozzi family restaurant, with an enticing menu comprised of Vallozzi family traditions, such as homemade pastas including Helen’s gnocchi, pizza, fresh steaks, and seafood. The menu also boasts a number of Italian meats and cheeses flown in from Italy weekly and served from the Fresh Mozzarella bar. 220 5th Ave., Downtown.

412.394.3400. vallozzispittsburgh.com.

Yinzburgh BBQ

FRESH, LOCAL

TURKEYS

AVAILABLE FOR PRE-ORDER!

NO HORMONES OR ANTIBIOTICS!

A family owned and operated fruit and vegetable farm offering high-quality, homegrown produce. We also offer summer classes for children, seasonal festivals, local meat and a new wine shop.

1002 Blank Road Westmoreland County 724.744.7320 | SchrammFarms.com

Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside.

412.621.YINZ. yinzburghbbq.com.

Schools Chatham University

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

Chop, wok, and Talk!

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

412.362.0679. chopwoktalk.com.

Robert Morris University

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

specialty Bella Dolci Cookies

Offering made-to-order, homemade cookies, pastries, and other sweet treats that can be personalized for any occasion. Owner Ann Vickers uses old-world Italian recipes combined with modern twists to create these indulgent, special occasion creations. 412.576.2618.

BURGH BITS AND BITES

A food tasting adventure and historic walking tour of Pittsburgh neighborhoods that offers delicious ethnic specialties. Come hungry!

Strip District Market, Brookline, Bloomfield, Dormont, and Lawrenceville. 888.718.4253. burghfoodtour.com.

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Coffee Tree Roasters

Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops in Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.

DJ’S BUTCHER BLOCK

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

412.621.3100. djsbutcherblock.com.

Edible Arrangements

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

412.441.2270. ediblearrangements.com.

Espresso A Mano

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

FEDE PASTA

Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country.

1061 Main St., Irwin. 724.689.2176. fedepasta.com.

FRESH FROM THE FARM JUICES

This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, one-of-akind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. freshfarmjuices.com.

GIOVANNI’S CHOCOLATES

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

GRYPHON’S TEA

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

HILLMON APPLIANCE

Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer.

780 Commerce Park Drive, Cranberry. 724.779.9393. hillmonappliance.com.

Intellectual Nutrition

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

La Gourmandine

A true taste of France in the heart of Pittsburgh, La Gourmandine Bakery serves up French delights, such as eclairs au chocolat and fresh baguettes, handcrafted and baked onsite daily. The new Mt. Lebanon location opens soon! 4605 Butler St., Lawrenceville.

412.682.2210. lagourmandinebakery.com.

Loom Exquisite Textiles

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

KQV RADIO

This news radio station is committed to serving its audience with factual, timely news and information, run with a focus on its audience for story suggestions, news tips, and programming critiques. 650 Smithfield St., Downtown. 412.562.5960. kqv.com.

the Mattress Factory

A museum of contemporary art that presents art you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side.

412.231.3169. mattress.org.

MCG Jazz

The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side.

412.323.4000. mcgjazz.org.

Merante Gifts

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

Olive and Marlowe

This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of flavored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com.

THE OLIVE TAP

Located at Pittsburgh Public Market, patrons can sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 2401 Penn Ave., Strip District. 412.586.4407. theolivetap.com.

Pittsburgh Parks Conservancy

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

Phipps Conservatory and Botanical Gardens

Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions. It brings fresh perspectives and artists into its historic glasshouse environment; and advocates for green-building practices, sustainable gardening, and environmental awareness. One Schenley Park, Oakland.

412.622.6914. phipps.conservatory.org.

When quality matters, shop the family name you trust Soergel Orchards

PUREDENT

A mercury-free, fluoride-free biological dental practice. 5830 Ellsworth Ave., Shadyside.

412.631.8947. puredent.net.

Rania’s Catering

Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. 100 Central Square, Mt. Lebanon.

412.531.2222. rania.com.

Slow Food Pittsburgh

A nonprofit, eco-gastronomic membersupported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes, how our food choices affect the rest of the world. slowfoodpgh.com.

SPLASH KITCHEN BATH Home

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

Fresh produce, tasty desserts, quality meats and deli, fresh-baked bread, and unique grocery Soergels.com

2573 Brandt School Rd Wexford (724) 935-1743

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

Standing Chimney

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

724.336.5224. standingchimney.com.

Ten Thousand Villages

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

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

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Turner Dairy

Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. In addition to dairy products, they’ve also been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 800.892.1039. turnerdairy.net.

Una Biologicals

Daphne Cafe Turkish & Mediterranean Cuisine

5811 Ellsworth Ave Pittsburgh, PA 15232 • (412) 441-1130 Open for lunch & dinner Tuesday-Sunday

25 Real Weddings The Region’s Most Complete Vendor Directory

On Newsstands Now! Advertise | Subscribe 412.431.7888 | whirlweddings.com

Una Biologicals products are made from the highest quality organic ingredients, without harsh chemicals, petroleum, or artificial fragrances. The company believes that your body and your beauty deserve the best that nature offers. unabiologicals.com.

UNIVERSITY CLUB

From its noteworthy architecture to its distinctive menu offerings, the University Club suggests style and elegance at every turn for banquets, weddings, and conferences.

123 University Place, Oakland.

412.648.8213. uc.pitt.edu.

Weather Permitting Pittsburgh

Now in its second year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery.

Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. weatherpermittingpgh.com.

Wheel and Wedge Cheese Shop

Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Pittsburgh Public Market. Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. 2401 Penn Ave., Strip District. 412.281.4505. pittsburghpublicmarket.org.

TRAVEL Fairmont Pittsburgh

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

Fallingwater

America’s most famous architect, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

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FOXLEY FARM

An exceptional 60-acre estate located in the middle of fox hunting country in the Laurel Highlands. 118 Foxley Lane, Ligonier. 724.238.3916. ligonierfoxleyfarm.com.

Greene County TourisM

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

724.627.8687. greenecountytourism.org.

Ligonier Country INN

Innkeepers Maggie and PJ Nied have created a relaxed atmosphere, welcoming visitors as old friends.

Located in the Laurel Mountains, this B&B is the perfect place for putters, punters, skiers, casting enthusiasts, and even, couch potatoes. 1376 US Route 30 East, Laughlintown.

724.238.3651. ligoniercountryinn.com.

Oglebay Resort & Conference Center

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

OMNI WILLIAM PENN HOTEL

History defines elegance in this classic, Downtown Pittsburgh hotel.

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

Washington County Chamber of Commerce

One of the fastest-growing destinations in America, Washington County is constantly expanding and improving with new businesses and leisure, recreational, and commercial destinations. 375 Southpointe Blvd., Suite 240, Canonsburg. 866.927.4969. visitwashingtoncountypa.com.

Wellness Bikram Yoga Pittsburgh

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

412.513.5000. bypgh.com.

The Breathe Project

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

HARDIN ACUPUNCTURE

Acupuncture practice in Highland Park, focusing on women’s health, anxiety, depression, and migraines.

5655 Bryant St., Highland Park.

412.927.4768. hardinacupuncture. com.

Himalayan Institute

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

Janet McKee, Holistic Health Counselor

Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition.

724.417.6695. sanaview.com.

PITTSBURGH CENTER FOR Complementary HEALTH and HEALING

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

South Hills Power Yoga

Offering both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray.

724.260.0011. southhillspoweryoga.com.

RUtz Skincare

Literally and metaphorically, Rutz is all about beauty — rooted in goodness. Founder Steph Schuler aims to enrich the skin — and the lives — of women everywhere. rutzskincare.com.

UPMC MyHealth

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

Wines & Spirits 6 Mile Cellars

Harborcreek, Pa.’s first winery is a fusion of an old country setting and modern accents.

Handcrafted wines and hard ciders are sold locally at four farmers markets: Bethel Park, Moon Township, Market Square, and Sewickley. 5727 Firman Road, Erie.

814.580.8375. 6milecellars.com.

Arsenal Cider House & Wine Cellar

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

Christian W. Klay Winery

Award-winning wines and a restored 1880s barn, suitable for private events.

412 Fayette Springs Road, Chalk Hill.

724.439.3424. cwklaywinery.com.

DreadNought Wines

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

ENGINE HOUSE WINERY

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

3339 Penn Ave., Lawrenceville.

412.621.1268. enginehouse25.com.

Murder Mystery Dinner Theater - Halloween Edition October 11, 19, 25 & 31 – 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 magniicent 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 12 - 12:00 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 donation at the gate beneets Guardian of the Animals.

Holiday Open House December 6 – 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.

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.

Big Barn Country Store, Perryopolis, Pa. (724) 736-2710

Glades Pike Winery

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

Greendance Winery

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

J&D Cellars

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

724.579.9897. jndcellars.com.

La Casa Narcisi Winery

Sample dozens of wines, enjoy dinner at La Vité Ristorante, or host your next banquet event.

4578 Gibsonia Road, Gibsonia.

724.444.4744. narcisiwinery.com.

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Last Bite

Talk Turkey to Me

By Colleen Ferguson | Photograph by Michael Fornataro

R

oasted turkey. The scent of a steaming slice alone is enough to put anyone’s holiday spirit into overdrive.

While turkey is easily accessible in its many forms, whole-roasted turkey is a delicacy on Thanksgiving. The heavenly aroma that fills the house that morning evokes nostalgia. Creating a memorable meal each year for, say, four guests, is no less important than entertaining 15, and the prospect of prepping a full bird can easily overwhelm even a veteran chef. We looked to Giant Eagle Market District Corporate Chef John Gruver for tips on his approach to preparing a delicious, traditionally roasted turkey for the whole family, and some shortcuts for entertaining a smaller crowd without skimping on flavor.

• P rep the bird. Lift up the skin of a thawed, pre-brined turkey, and add seasoning like rosemary, sage, cloves, salt, and pepper for intense flavor, says Gruver.

• D on’t be shy with salt, which can help hold in moisture during the long cooking process. “A tablespoon of salt seems like a lot, and that scares some people into using less,” says Gruver. “But, when you’re serving eight to 10 people, it’s really not that much per person.” on’t overstuff. Whether you’re using actual stuffing, or just rough• D chopped vegetables, leave some room for air to circulate and heat to evenly distribute throughout. ork smart. Plan your prep and cook times the night before. “You • W can pull the turkey out of the oven, cover it with foil and dish towels, and it will hold the heat for up to an hour,” he says • G o for it. Opt for a deep-fried turkey. Gruver suggests skipping the herbs, which can quickly burn in the bubbling oil, and prepare a less traditional flavor. The smoking method requires the same prep work as roasting, but with a much longer cooking time and extra flavor.

• P ortion control. To avoid leftovers in smaller parties — not that that’s a bad thing! — Gruver suggests a portioned or deboned bird.

Prepare a breast, leg, and thigh the same way as roasting, but with a quick 45-minute cook time and much easier clean-up, he says.

• M ix and match made-from-scratch and prepared side dishes to alleviate some pressure. “Make some of those things you hold dear, and have prepared sides, like Market District’s roasted turkey gravy, for everything else,” says Gruver.

• G et lucky. Or, suggest a pot luck and ask guests to bring their favorite side dish. This frees up time and valuable real estate. And, everyone loves to share!

• N ever run out of gravy. Gruver says this is key, as is the perfectly cooked bird for the most memorable meal.

Giant Eagle Market District, marketdistrict.com.