Edible Allegheny: October/November 2015

edible

Allegheny Member of Edible Communities

Celebrating Local Food & Healthy Lifestyles

October/November 2015

Number 46

Squash, Sage, + Walnuts for the Win

+

SET THE

TABLE

Side Dishes That Steal the Spotlight

Roasts R MOST THE

The Latest in Coffee Culture

Get to know the farmers in the Finger Lakes, the artisans of Michiana, the vintners in Vancouver and more as we serve up the best local food stories from the fields and kitchens of edible communities. edible BLUE RIDGE

No. 27 Spring 2013

Austin

®

Celebrating Central Texas food culture, season by season

Number 25 Winter 2015

Member of Edible Communities

edible cape cod

FREE

®

Celebrating the Abundance of Local Foods, Season by Season

Celebrating the food culture of Central Virginia

!"#$%&'()%*$())+, -./$ %**+%0

With Meat & Cheese, Wendy Mitchell’s Entrepreneurial Avalanche Gains Speed

The

WELLNESS W

!""#$#%"$&'()#*+",+-".$%,/$01#&%"'2 $&,))""$',(*#"'2$&(345!(6"'*2$0'"7!(*#"'

Issue

DRAM BITTERS | 20 STANDOUT COLORADO PRODUCTS | MAKE AHEAD BREAD Member of Edi bl e Communi t i es

MEMBER OF EDIBLE COMMUNITIES

EDIBLE BLUE RIDGE

edible

no. 43 / winter 2014

Quicks Hole Tavern ● CBI’s Farm Manager Joshua Schiff ● Cape Cod ARK ● R.A. Ribb’s Custom Clam Rakes

edible

Farmers’ Markets, Food and WWI I on Cape Cod ● Off-Shore Lobstering ● Pawpaws ● Cultivating Crustaceans

N O.29 WINTER 2015

EAT. DRINK. THINK.

edible

CAPITAL DISTRICT Eat. Drink. Read. Think.

Support Local Community, Food & Drink Member of Edible Communities

WINTER 2015 | 1

Member of Edible Communities Complimentary

Member of Edible Communities

Celebrating local, fresh foods in Dallas, Fort Worth and North Texas—Season by Season

No. 23 Fall 2014

Columbus Issue No. 15

Celebrating Local Foods, Season by Season

®

Fall 2013

Fall Comfort Food OBERLIN • GRANARIES OF MEMORY • INTEGRATION ACRES • STONEFIELD NATURALS SCHMALTZ • THE APPLE • WILLOW BASKETS • OHIO’S HISTORIC BARNS

edible GREEN MOUNTAINS

Member of Edible Communities

edible Front Range

®

Celebrating local Colorado food, farms and cuisine, season by season Summer 2008 Number 2

edible

No. 12 2015

green mountains

The Liquid Assets Issue

THE LIQUID ASSETS ISSUE

LIVE LOCAL * LIVE WELL

WINTER 2015 No. 12

A Dandelion Manifesto King Cheese TransFarming Suburbia Farm-Side Suppers

Goats Galore | Berries | Hillcroft Spice Trail In the Kitchen with MasterChef Christine Ha ediblehouston.com

Member of Edible Communities

Member of Edible Communities

edible LOUISVILLE® & THE BLUEGR ASS REGION

edible

PROUD MEMBER OF EDIBLE COMMUNITIES

edible

Issue 30 | February–March 2015 $5.95

Celebrating the Pleasure of Local Food and Beverage

May/June 2015 Issue 1 | $5.95

HOUSTON

celebrating vermont’s local food culture through the seasons

Harvest the Summer

The FruiTs OF The Fall harvesT

edible



LOUISVILLE® & THE BLUEGR ASS REGION

Member of Edible Communities

edibleMEMPHIS

®

marin & wine country Issue 17 Spring 2013

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

Celebrating the Abundance of Local Foods in the Mid-South, Season by Season Spring 2013 Number 25 • $4.99

Issue 30 | February-March 2015

the

DAIRY ISSuE

Cracking Spring HILLBILLY ACRES FARM • GRAVY • SASSY SAUSAGE BIANCA’S FRIDGE • BEER FOR BREAKFAST BACKYARD CHICKENS • SONNY SALT

| Chocolate: A Sweet Tradition & The Sweet Smell of Success | A Cut Above | Pot Luck

edible OTTAWA

edible Nutmeg® Winter 2012-13 · Celebrating Local Food, Farms, and Community in the Nutmeg State · Number 24

NO. 1 NOVE M BE R/ D E CE M BE R 2014

Member of Edible Communities

Member of Edible Communities

OT TAWA E AT. D R I N K . R E A D . T H I N K .

FALL 2014

HO M E F O R T HE HO L I DAYS NO. 1 NOVE M BE R/ D E CE M BE R 2014

A LOCAVORE THANKSGIVING www.EDIBLENUTMEG.com

late summer/early fall 2012

HOTEL DINING: AN INSIDER’S GUIDE

45

NATIONAL CAPITAL REGION • PRINCE EDWARD COUNTY • EASTERN ONTARIO Member of Edible Communities

EO NOV COVER.indd 1

edibleRHODY ®

Celebrating the Bounty of Rhode Island, Season by Season

10/23/14 5:18 PM

edible

RICHMOND

Celebrating Food and Culture in the River City and Surrounding Communities

State Bird Support Local Community, Food & Drink Member of Edible Communities Member Edible Communities

edible

ISSUE 21 • SPRING 2014

Santa Barbara Good food. Good drink. Good read. • No. 24 • Spring 2014

Celebrating the Local Food and Wine Culture of Santa Barbara County

Recycle, reuse, reclaim, rethink

5 YEAR

Anniversary Issue Greg Frey Jr. | Increasing biodiversity | Fixing food waste | Old Harbor Distillery Bioremediation | Chickens as recyclers | Point Loma Farm

The Art of Small Farming Tending Henry The Perfect Salad MEMBER OF EDIBLE COMMUNITIES

24

HARVEST 2014

ev

VANCOUVER G WINE COUNTRY E A T. D R I N K . R E A D . T H I N K .

e

®

v

ISSUE THIRTY SEVEN • HIGH SUMMER 2014

HOMEMADE STOCK • GARLIC • HOT COCKTAILS • SEEDS

No. 24, Harvest 2014

Our Food, Our Stories, Our Community

Member of Edible Communities

gateway fruit • fool for summer • wine country roads A MEMBER OF EDIBLE COMMUNITIES

Subscribe online to any edible magazine by clicking on the “edible PUBLICATIONS” page at www.ediblecommunities.com and select the magazine of your choice.

Stay up to the minute on all things edible with Facebook, Pinterest, Tumblr and Twitter, or listen to our stories come to life on edible Radio—www.edibleradio.com

• contents •

Oct/Nov 2015

See how sage adds extra pep to three seasonal dishes on page 22!

departments 4 Editor’s Letter

Turn over a new leaf, as you turn the pages of this recipepacked issue.

6 Calendar

Gather with friends and family at the best fall festivals and harvest dinners of the season.

8 First Course

Celebrate the local eateries who have stood the test of time and new arrivals to try this autumn.

15 Edible Ink

Meet Brian Little, the new chef who’s making a big impact at Six Penn Kitchen.

18 EDIBLE EVENTS

Get down to your roots with these farm-to-forkinspired events.

22 THREE INGREDIENT FIX

We’re thankful butternut squash pairs so well with sage and walnuts, creating delicious dishes for every meal.

26 Perfect Pours

Perk up with a cup of coffee — or three — from local hot spots.

44 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

Let us transport you to Paris with the ultimate French treat: le macaron!

features 30 Eyes on the Sides

Step aside turkey — these dishes will be the real winners this Thanksgiving.

40 Moving Forward

Discover how Let’s Move Pittsburgh helps future generations establish healthy habits today.

Photograph by Michael Fornataro

edibleallegheny.com • edible Allegheny

1

䤀匀 吀唀刀一䤀一䜀 ㌀㘀℀ 䌀攀氀攀戀爀愀琀攀 眀椀琀栀 䌀栀漀挀漀氀愀琀攀 䈀愀戀欀愀 䈀爀攀愀搀 匀愀琀甀爀搀愀礀Ⰰ 伀挀琀漀戀攀爀 ㄀㜀琀栀 ⬀ 伀爀搀攀爀 礀漀甀爀 倀甀洀瀀欀椀渀 戀爀攀愀搀 昀漀爀 吀栀愀渀欀猀最椀瘀椀渀最 一漀瘀攀洀戀攀爀 ㈀㐀琀栀 ☀ ㈀㔀琀栀

Celebrating Local Food & Healthy Lifestyles

OCTOBER/NOVEMBER 2015 Publisher

“Coffee.”

Jack Tumpson editorial director

Christine McMahon Tumpson “Mulled wine — heavy on the cinnamon, light on the cloves.”

editor in chief

Andrea Bosco Stehle

WE A s k e d o u r s ta f f :

SENIOR Editor

“What is your seasonal drink of choice?”

Rachel Jones

“It’s a tie between a cinnamon latte and a Hot Toddy. The latter doubles as a cure for the common cold, too (wink).”

ASSOCIATE EDITOR

Liz Petoniak

ASSOCIATE EDITOR & DIGITAL DIRECTOR

Lauren Wells

㈀㄀㄀ 䈀爀椀最栀琀漀渀 刀漀愀搀Ⰰ 倀椀琀琀猀戀甀爀最栀Ⰰ 倀䄀 㐀㄀㈀⸀㈀㌀㄀⸀㜀㔀㔀㔀 簀 䴀ⴀ䘀 㘀㨀㌀ 愀洀ⴀ㘀瀀洀 匀愀琀⸀ 㘀㨀㌀ 愀洀ⴀ㐀瀀洀 ∠ 匀甀渀⸀ 㠀愀洀ⴀ㄀㨀㌀ 瀀洀 眀眀眀⸀戀爀攀愀搀眀漀爀欀猀瀀最栀⸀挀漀洀

Contributing Writer

Abby Dudley

“Mint hot chocolate with marshmallows!”

Creative director

Jason Solak

ART DIRECTOR

Jordan Harriger

Cider from Arsenal Cider House & Wine Cellar

ASSISTANT ART DIRECTOR

Samantha Casale

Enjoy Fall at Bocktown – Pumpkin bisque – Special menu items – Seasonal tastings

“A jalapeño margarita.”

OcTObeR 27 aT 8 pM

STAFF PHOTOGRAPHER

Michael Fortnataro

Account ExecutiveS

hallowEEn hoEdown, RoBinson

“A good, homemade apple pie moonshine.”

Maura Chester, Cameron Hassanzadeh, Darrelyn Leebov, Meghan Milligan, Jaime Mullen

“Southern Tier Pumking, rimmed with sugar and cinnamon, is my favorite.”

Live music: Earth by Train

OcTObeR 31 aT 8 pM

hallowEEn hoopla, Monaca

“Apple cider from Soergel Orchards!”

Live music: Decade Resisitors

Business Manager

Aaron Crittenden

“A delicious hot chai tea latte!”

Advertising production manager

Alexandra Meier

NOveMbeR 27

kEgs 'n Eggs

“Pumking from Southern Tier is my favorite pumpkin beer!”

A Black Friday shopping tradition

art intern

Rosalie Haizlett

“Caramel Apple Spice cider!”

editorial interns

Nicholas Biasiotta, Molly Doehring, Madison Krupp Robinson

Across from Target 412-788-2333 @BT_Robinson

Monaca

Next to Macy’s 724-728-7200 @BT_Monaca

@bocktown on Twitter · bocktown.com

2

edible Allegheny • October / N ovember 2015

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 2015 Whirl Publishing, Inc. Photograph by Michael Fornataro

Autumn’s Peak Picks You can purchase most fruits and vegetables all year round from a grocery store, but it’s good to know the in-season items that are at their peak this time of year.

Favorite fall fruits

Stock up on squash

Apples and pears. Typically we think of apples when we think of fall fruit, but don’t forget that pears are also at their peak this time of year.

Use both in pies or tarts, sliced for snacks, or toppers on oatmeal.

Pumpkin isn’t the only delicious member of the squash family. Butternut, delicata, and acorn squash are popular alternatives with many recipe applications. Try them simply peeled, diced, and roasted in the oven, or cut an acorn squash in half, roast it, and stuff it with a savory filling of ground meats or vegetables. They can also be boiled and pureed into soups. Save the seeds and roast them for a crunchy snack.

Grapes. Another fruit harvested in the fall, grapes can be easily washed and frozen to enjoy months later.

Pineapples and key limes.

Not local fruits, but both are at their tastiest this time of year. Choose pineapples with crisp green leaves and a firm skin (not soft), and cut them soon after purchasing – they are picked at peak ripeness. Key limes are smaller and more tart than traditional limes.

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

Crunchy, cruciferous veggies Vegetables in the broccoli, cauliflower, and Brussels sprouts family are at their peak this time of year. When cooked, they take on a sweeter flavor. Roast them at a high temperature in the oven, boil until softened, or even sauté on a stovetop.

If you prefer them raw, try dipping them in hummus or low-fat dressing. They contain high levels of fiber and vitamin C, so enjoy them all season long!

• EDITOR’S LETTER •

Fresh Start

In Western Pennsylvania, we are fortunate to experience the beauty of the fall season, year after year. The leaves evolve into brilliant hues, pumpkins are a plenty, and we partake in the most festive autumn activities. The crisp weather and warm sunshine inspire us to spruce up our homes, go for an evening run, and whip up that apple crumble we’ve been anxious to bake.

Lucky for you, we have a slew of seasonal recipes to catalogue in your kitchen arsenal. From Cocothé’s Roasted Pear and Butternut Squash Flatbread (page 24), to Asiatique Thai Bistro’s Japanese Pumpkin Soup (page 34), we are digging in to the flavors of fall from start to finish in this issue.

Find your fuel on page 26, where we explore the region’s ever-flowing coffee culture. Three local shops share what’s hot this season, including Pittsburgh’s first taste of nitro coffee on tap at Blue Canary CoffeeHouse in Mt. Lebanon.

Use that boost of energy to keep you buzzing through plans for your Thanksgiving feast. And, find inspiration for said plans beginning on page 30. Savor our spread of delicious side dishes for vegetarians and meat-eaters alike — the nutritious preparations will surprise you.

For more nutrition know-how, let us introduce you to Mary Kathryn Poole. The director of programming and operations for Let’s Move Pittsburgh is encouraging the expansion of community partnerships to increase healthy eating and exercise among local children. See how the work she and her team at Phipps Conservatory and Botanical Gardens is influencing healthier decisions and cultivating good habits to last a lifetime on page 40.

Save the date! On November 10, WHIRL Magazine presents its 3rd Annual Chef’s Best Dish event at the Circuit Center & Ballroom in South Side. Sample incredible dishes from dozens of local restaurants while you mingle with other guests, then vote on your favorites.

Come hungry! For tickets, visit whirlmagazine.com.

Here’s to a flavorful fall!

Andrea Bosco Stehle, Editor in Chief

THE DIGITAL DISH

By Lauren Wells

Connecting to Pittsburgh's local food community has never been easier! As the weather outside transitions, our website is following along, bringing you the best of the season's bounty all in one place. Find your neighborhood brewery, the nearest farm stand, or a sweet dessert recipe for Sunday baking.

Plus, stay on the pulse of our region's culinary events, new eateries, and food trends. It's all here for you, fresher and brighter than ever, at the new EdibleAllegheny.com. Come visit us!

Connect with us! @edibleAllegheny /edibleallegheny /edibleallegheny

4

edible Allegheny • October / N ovember 2015

On the cover: Fortunes Gourmet Coffee campfire blend Photograph by Michael Fornataro • Styling by Samantha Casale

Photograph by Michael Fornataro

C TO B E R I S • O •

Pennsylvania

WINE MONTH! • BU Y LO C A L •

Y BU AL LOC edibleallegheny.com • edible Allegheny

5

• CALENDAR •

OCTOBER 2015

Every Monday Meatless Mondays, Whole Foods Market, Shadyside and Wexford, wholefoodsmarket.com

Dinner with the Nolens, Arcade Comedy Theatre, Downtown, arcadecomedytheater.com

Every Wednesday Farmers at Phipps, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

Saturday-Sunday, October 3-4 Hickory Apple Festival, Mt. Pleasant Township Volunteer Fire Company, Mt. Pleasant, hickoryapplefest.com

Every Thursday, Through October 29 Market Square Farmers Market, Market Square, Downtown, downtownpittsburgh.com

8th Annual Wine Festival Weekend, Greendance The Winery at Sandhill, Mt. Pleasant, greendancewinery. com

Every Friday, October 2-November 13 TGIF Dinner, Gateway Clipper Fleet, Station Square, gatewayclipper.com

Tuesday, October 6 More Than a Meal Gala, Heinz Field Hyundai Club West, North Shore, 412.803.4160

Every Saturday and Sunday, Through October Fall Festival, Freedom Farms, Valencia, freedomfarmspa.com

Thursday, October 8 Luncheon of Hope to Benefit Girls Hope of Pittsburgh with Chef Kelly Liken, Pittsburgh Field Club, Fox Chapel, 412.963.8500

Thursday, October 1 Forbidden Fruit: Chris Antemann at Meissen Opening Reception, The Frick Art Museum, East End, 412.371.0600

Friday, October 9 The Cafe at the Frick Presents An Oktoberfest Dinner Featuring Penn Brewery, The Frick Art Museum, East End, 412.371.0600

PA Wine Month Celebration, The Dime at Renaissance Allentown Hotel, Allentown, PAWineLand.com

“Wine at Woodville,” Woodville Plantation-Neville House, Bridgeville, 412.221.0348

Food Systems, Chapter 1: A Night Out, Wigle Whiskey Barrelhouse, Strip District, foodsystemsfilm.com Thursday-Sunday, October 1-4 Ethnic Cuisines: Oktoberfest, Giant Eagle Market District, Robinson, marketdistrict.com Friday, October 2 Mediterranean Food Festival, St. George Orthodox Church, Bridgeville, 412.221.2277 Setting a Place for My Sister Annual Breakfast, Pittsburgh Marriott City Center, Uptown, 412.233.3903 Wine & Cheese (& more!) Happy Hour, Pittsburgh Public Market, Strip District, pittsburghpublicmarket.org Party in the Tropics, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 Saturday, October 3 Layer Cake Festival, James St. Gastropub & Speakeasy, North Side, showclix.com/event/layercake 4th Annual Gilfillan Farm Fall Fest, Washington and Orr Roads, Upper St. Clair, 412.835.2050 Pumpkin Cooking Class, Habitat Restaurant at the Fairmont, Downtown, habitatrestaurant.com

6

edible Allegheny • October / November 2015

Sunday, October 11 Fun Run and Walk at the Waterfront, The Waterfront, 412.622.1212 Owl Brunch featuring Atria’s, National Aviary, North Side, 412.258.9445 Canadian Thanksgiving Brunch, Habitat Restaurant at the Fairmont, Downtown, habitatrestaurant.com The Taste for Pace, Pittsburgh Public Market, Strip District, 412.281.4505 Thursday-Saturday, October 15-17 Pizzazz 20th Birthday Celebration/Preview Party, Fox Chapel Golf Club, Fox Chapel, 310.977.1511 Saturdays, October 17, 24, 31 Owl-o-Ween, National Aviary, North Side, 412.323.7235 Saturday, October 17 Girls on the Run of Magee-Womens Hospital Sneaker Bash, Pittsburgh Glass Center, Strip District, gotrmagee.org Brown Bag Concerts, Pittsburgh Opera, Strip District, pittsburghopera.org Fall Flower Show and Garden Railroad, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org

Sunday, October 18 The Organic Gardeners, Various Giant Eagle Market District Locations, marketdistrict.com Thursday, October 22 Wines Under Glass: Flavors of the Continents, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org Friday-Sunday, October 23-25 Pittsburgh Pet Expo, David L. Lawrence Convention Center, Downtown, pghpetexpo.com Saturdays and Sundays, October 24-31 Murder Mystery Dinner Theatre — Halloween Edition, Christian W. Klay Winery, Chalk Hill, cwklaywinery.com Saturday, October 24 Boo & Brew Bash, Shadyside, 412.471.9474 Halloween on Walnut [Street], Shadyside, 412.345.0346 Dia De Los Muertos: A Celebration of Life to Support Global Links, Global Links Headquarters, Green Tree, 412.361.3424 x203 ALA LUNG FORCE Walk 2015, North Park Boathouse, North Park, action.lung.org Coffee Date with John Morris, The Mattress Factory, North Side, mattress.org Thursday, October 29 Angels’ Place, Inc. Annual Halo Award Dinner, LeMont Restaurant, Mt. Washington, 412.321.4447 Crisis Center North’s 2nd Annual Witch’s Ball, Jergel’s Rhythm Grille, Warrendale, 412.364.6728 x15 Friday, October 30 The Children’s HOMEtown Hero Luncheon, Heinz Field East Club Lounge, North Shore, 412.441.4884 Halloween Happenings, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914 The Salvation Army’s Garbage Bag Gala and Fashion Show, Fairmont Pittsburgh, Downtown, 412.446.1637 Heaven, Renaissance Pittsburgh Hotel, Downtown, 412.992.2042 Saturday, October 31 Halloween

NOVEMBER 2015 Sunday, November 1 Pittsburgh Kidney Walk, Pittsburgh Zoo & PPG Aquarium, Highland Park, donate.kidney.org Thursday, November 5 A Taste of Independence, One Oxford Centre, Downtown, 412.281.7244 x229 Vegas on the Mon, LeMont Restaurant, Mt. Washington, 412.395.2889 Friday, November 6 In Discussion: Chief Archivist Matt Wrbican with Author and Food Historian Susan Rossi-Wilcox, The Andy Warhol Museum, North Shore, warhol.org Saturday, November 7 Non-Traditional Thanksgiving Dinner, Habitat Restaurant at the Fairmont, Downtown, habitatrestaurant.com Dinner with the Nolens, Arcade Comedy Theatre, Downtown, arcadecomedytheater.com

Friday, November 13 Adagio Health Hot Pink Pittsburgh: Dessert First, Heinz Field Champions Club, North Shore, adagiohealth.org Saturday, November 14 The Chocolate Bar at the Benedum, Benedum Center Grand Lobby, Downtown, 412.456.6666 Thursday, November 19 20th Annual Westmoreland County Sports Dinner and Auction, Ferrante’s Lakeview, Greensburg, 412.322.5880 Saturday, November 21 Pittsburgh VegFeast, Western Pennsylvania Humane Society, North Side, justiceforanimalspa@gmail.com

4th Farm to Table Harvest Tasting, West Bridge Street, The Waterfront, farmtotablepa.com Wildlife Tea, The Galleria at Mt. Lebanon, Mt. Lebanon, 412.345.0346 Sunday, November 22 The Organic Gardeners, Various Giant Eagle Market District Locations, marketdistrict.com Thursday, November 26 Thanksgiving Saturday, November 28 Breakfast with Santa, Nemacolin Woodlands Resort, Farmington, 724.329.8555

Pump up your pumpkin with walnuts and nutmeg!

A Passion for Wine, PPG Wintergarden, Downtown, 412.321.4422 Tuesday, November 10 WHIRL Magazine Presents Chef’s Best Dish, Circuit Center & Ballroom, South Side, 412.431.7888

23rd Annual Arthur J. Rooney, Sr. Courage House Luncheon, Heinz Field, North Shore, 412.766.9020 x439 Wednesday, November 11 Spirit of Enterprise Dinner and Awards Ceremony, Westin Convention Center Hotel, Downtown, juniorachievement.org 17th Annual Veterans Day Breakfast, Duquesne University’s Union Ballroom, Uptown, 412.481.8200 Thursday, November 12 5 – 2 – 1 – 0: The Formula for Healthy Families, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6915 x6752

Photographs by Ben Petchel, Michael Fornataro

edibleallegheny.com • edible Allegheny

7

• First Course •

Flavors of Fall

by Liz PetoniaK • PHOTOGRAPH BY MICHAEL FORNATARO

In the spirit of fall, Piccadilly Artisan Yogurt has created three new seasonal flavors to complete its lineup of organic and vegan fro-yo, complemented by delicious toppings. Dig in to Organic Pumpkin Spice paired with cheesecake; Organic Apple Cinnamon paired with sea salt caramel; and for vegan customers, Vegan Organic Chai. In addition to these divine new options, Piccadilly will also offer bites of apple or pumpkin pie to top off their cool treats. Says owner Lyl Rose, “Our loyal fans can also look forward to vegan hot cocoa, warm apple cider, and creamy dairy hot chocolate to complement our winter menu when the weather turns cold.” Piccadilly Artisan Yogurt, 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.

Vegan Organic Chai

Organic Pumpkin Spice Organic Apple Cinnamon

8

edible Allegheny • October / November 2015

Breaking Bread Stop in to BreadWorks Bakery to wish the Pittsburgh staple a very happy 36th birthday with a loaf of Chocolate Babka on October 17! To this day, BreadWorks prides itself on being Pittsburgh’s only bakery to make and deliver bread seven days a week, while offering the same, top-tier service to walk-in customers at its North Side location, also open seven days a week.

Sticking to its tried and true methods, while also growing and evolving, the bakery’s four current working partners — Dave MacKenzie, Don Walsh, Fred Hartman, and Dave Thomas — have led BreadWorks to continue to promote the local culinary scene and current food trends by working with chefs, owners, and proprietors. “Our store is not a bakery that makes great bread and then tries to be a café with desserts, pastries, or sandwiches,” Hartman says. “We produce great bread products with a mass variety to assist our customers with their presentations, and sell bread products to the public and wholesale accounts to better their at-home experience and creative meals.” Other ways BreadWorks shows its dedication to customer experience? The bakery takes orders just one day ahead of time for its specialty artisan breads, free of trans-fats and preservatives. It also feeds its 24-year-old “sourdough starter,” the natural cultural yeast used as a base for its entire rustic bread line, every eight hours. We salute BreadWorks for all of the love, care, and passion it puts into its delicious products. BreadWorks Bakery, 2110 Brighton Road, North Side. 412.231.7555. breadworkspgh.com.

541 BEAVER ST SEWICKLEY, PA, 15143 412-259-8847 INFO@COCOTHE.COM

“All right, Mr. DeMille.

I’m ready for my closeup,” says the freshest Seafood Laksa EVER.

The More You Know How much do you know about genetically modified organisms (GMOs)? October marks “Non-GMO Month,” as well as the East End Food Co-op’s yearly event, “Know Your GMOs.” Aimed at educating consumers about how genetically modified organisms impact our food and our farms, the free event is open to the public on October 24. From 6:308:30 p.m., presentations and a panel discussion will take place at East End Cooperative Ministry, featuring Greg Boulos of Blackberry Meadows; Ron Gargasz of Ron Gargasz Certified Organic Farms; Tim Schwab, food researcher and journalist at Food & Water Watch; and Justin Pizzella, general manager of East End Food Co-op. The primary topic of discussion will focus on the concerns of organic growers and farmers in our region, as well as the safety concerns of glyphosate. The popular weedkiller, better known as Roundup, was recently deemed a probable carcinogen by the World Health Organization. Knowledge is power! East End Food Co-op, 7516 Meade St., East End. 412.242.3598. eastendfood.coop.

East End Cooperative Ministry, 6140 Station St., East Liberty. 412.361.5549. eecm.org.

Place your Thanksgiving turkey order by November 15! East End Food Co-op only sells the finest birds, available with fresh local options that are certified-humane, free-range, and organic.

Photograph by Michael Fornataro

An exciting fusion of traditional Thai Cuisine created with a modern flair 120 Bakery Square Blvd.

Pittsburgh 15206 412.441.1212 asiatiquethaibistro.com @asiatiquethaibistro

BYOB • 3 Hours FREE Parking edibleallegheny.com • edible Allegheny

9

䘀䔀䄀吀唀刀䤀一䜀

SNAP CHAT

伀唀刀 䌀刀䔀䄀䴀夀 伀刀䜀䄀一䤀䌀 䐀䄀䤀刀夀 ☀ 嘀䔀䜀䄀一 夀伀䜀唀刀吀

Deepening our love for one of our favorite salty, sweet snacks, siblings Chris, Dana, and Mark Edwards of Edward Marc Brands (who also brought us The Milk Shake Factory) are proud to debut Peanut Butter Snappers! Crafted with their special blend of creamy peanut butter and rich, milk chocolate drizzled atop a crunchy and savory pretzel, we find this delectable delight entirely irresistible.

And, the general consensus agrees — the locally developed snack was recently the winner of the 2015 Sweets & Snacks Most Innovative Product Award! Grab this tasty treat at Costco and Giant Eagle Market District locations. Edward Marc Chocolatier, 1705 East Carson St., South Side. 412.488.1808. edwardmarc.com.

䴀䄀䐀䔀 圀䤀吀䠀 伀刀䜀䄀一䤀䌀 䴀䤀䰀䬀 䘀刀伀䴀 䠀䄀倀倀夀 䜀刀䄀匀匀ⴀ䘀䔀䐀 䌀伀圀匀 䄀一䐀 嘀䔀䜀䄀一 夀伀䜀唀刀吀 䴀䄀䐀䔀 圀䤀吀䠀 伀刀䜀䄀一䤀䌀 䌀伀䌀伀一唀吀 䴀䤀䰀䬀

倀椀琀琀猀戀甀爀最栀ᤠ猀 漀渀氀礀 唀匀䐀䄀 挀攀爀琀椀昀椀攀搀 漀爀最愀渀椀挀 昀爀漀稀攀渀 礀漀最甀爀琀 椀渀 ㄀㈀ 甀渀椀焀甀攀 昀氀愀瘀漀爀猀℀

Perfect Pair With its recent move from the Pittsburgh Public Market, Wheel & Wedge’s local and regional artisanal cheeses have found an ideal union in partnering with Arriba, the tasting room for Engine House 25 Wines. Find cheesemonger Alix Wiggins at Arriba, located just next to the Roberto Clemente Museum, Thursday through Saturday from 5-9 p.m., pouring wines and dishing up Wheel & Wedge cheeseboards. She offers a suggested cheese to pair with each wine and her menu changes every few weeks to highlight unique and seasonal cheeses. All of her choices are also available to order solo and take home. Her current obsession? The “Bamboozle” washed goat cheese, “a really sophisticated cheese — a little funky and semi-soft,” from Goat Rodeo Farm & Dairy. “They’re a brand new creamery out of Allison Park, and we’re really excited to have cheese right from our own backyard in Allegheny County,” Wiggins says. Wheel & Wedge, Farmers Market Cooperative of East Liberty, 334 Sheridan Ave., East Liberty. wheelandwedge.com.

Arriba, 3337 Penn Ave., Lawrenceville. eh25.com.

Pearly Whites All of the delectable culinary treats of the season mean nothing if you don’t have a healthy mouth to let you enjoy them. Puredent is a completely holistic dental practice, specializing in oral care through minimally invasive techniques and organic materials. Its newest procedure is a cosmetic gum surgery that corrects gum recession. “Most patients are surprised and grateful for the instant cosmetic improvement,” says Tammy DeGregorio, medical director. And her favorite toothpaste, Earthpaste, is a chemical-free, natural cleaner that comes in surprisingly tasty flavors! No need to settle for anything less than delicious. Puredent, 5830 Ellsworth Ave. 412.631.8947. puredent.net. — Abby Dudley

10

edible Allegheny • October / November 2015

Photograph from Edward Marc Chocolatier. Illustration by Rosalie Hazelett. Photograph from Puredent

Season’s Eatings Bocktown Beer and Grill knows there’s no better season than fall to enjoy comforting, homemade dishes paired with quality brews. Its Monaca and Robinson locations have packed the months of October and November with fun events that take the experience one step further: • E njoy live music from 3 p.m. at its Monaca location, every Saturday.

• The Halloween Hoe Down with Earth by Train will take place on October 27 at the Robinson location, and the Halloween Hoopla with the Decade Resisitors will take place on October 31 at the Monaca location. A “mischievous” night of live music, wickedly good libations, foodie creations, and a costume contest will be had at both.

• The annual Kegs ’N Eggs party commences at both restaurants on November 27.

• Lovers of Bocktown’s famous pumpkin bisque can also rejoice. The creamy soup will be served Wednesdays at its Monaca location and Thursdays at its Robinson location.

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

MARK YOUR CALENDARS FOR THESE FALL FOODIE EVENTS foods for each day.

Saturdays, you’ll find meatloaf, Penn State creamy chicken breasts, and homemade mac and cheese. Sundays bring The SpringHouse’s signature hog roast meal, which is not to be missed! The SpringHouse Country Market and Restaurant, 1531 Route 136, Washington.

724.228.3339. springhousemarket.com.

September 28 - October 2 Chuseok @ Soba Celebrate Korea’s feast of the equinox, a three-day harvest festival, at Soba with dishes that represent the transition between summer and fall. The restaurant’s four-course tasting menu will include items like fermented tempura shiitake caps; pork and shishito buns; grilled mackerel; and honey, strawberry, and chestnut ice cream, with the option of a beverage pairing for each course. Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com.

Every Weekend Through October 25 46th Annual Fall Fest @ Trax Farms Head to the historic 150-year old farm for fun fall activities for the whole family! Enjoy hayrides, pumpkin picking, a corn maze, live music, and seasonal foodie favorites like homemade apple dumplings and fresh apple cider slush while taking in the fall foliage. Trax Farms Market, 528 Trax Road, Finleyville.

412.835.3246. traxfarms.com.

Every Weekend Through October 31 Great Pumpkin Weekends @ The SpringHouse Each Friday from 2-5 p.m., and Saturdays and Sundays from 11 a.m.-5 p.m. this fall, visit The SpringHouse for seasonal activities and delicious eats. Take a break from the pumpkin patch hayrides, giant bale climbs and pipe slides, corn maze, and petting zoo to enjoy different comfort

November 4 Loaves of Love Community Challah Bake @ Chabad of the South Hills Beginning at 7 p.m., explore the mitzvah of Challah as you knead, shape, and braid “loaves of love.” You will make two challahs — one to take home and one to give to a friend — and enjoy a special speaker, music, and a gift for each participant. Tickets are $12 in advance, $15 at the door, and $36 for a sponsorship. Register at chabadsh.com or call 412.344.2424. Chabad of the South Hills, 1701 McFarland Road, South Hills. chabadsh.com.

November 14 The Pittsburgh Cultural Trust Presents The Chocolate Bar @ The Benedum Center lobby November 21 Pittsburgh VegFeast @ Western Pennsylvania Humane Society

ROCK THE CASBAH Casbah is taking guests on a trip across the globe to celebrate its 20th anniversary. Mark the momentous occasion by enjoying a full month of brand-new tasting menus created by Executive Chef Eli Wahl and big Burrito Restaurant Group Corporate Chef Bill Fuller. The four-week journey begins October 5 with Spain, featuring seafood, chorizo, saffron, and Serrano ham, and ends the week of October 26 with Italy — think pasta, risotto, and polenta. During weeks two and three, patrons can taste the delicacies of Greece, such as lamb and seafood enhanced with garlic and lemon, and Southern France, where the flavors of Herbes de Provence, marsanne, and bourride will pique palates.

As an added treat, Fuller will make a special toast on October 27, Casbah’s official anniversary. Cheers to 20 more years! Casbah, 229 S. Highland Ave., Shadyside. 412.661.5656. casbahpgh.com. — Madison Krupp

Photographs by Michael Fornataro, from Trax Farms Market, The SpringHouse, by Michael Fornataro

edibleallegheny.com • edible Allegheny

11

Strike Oil The Olive Merchant is inviting warm, herby flavors into their regular Mediterranean fare, with autumn pairings perfect for everything from brunches to cocktail parties. Its newest flavor addition, which comes from the Neapolitan Herb, is a dark balsamic made from traditional herbs — rosemary, marjoram, thyme, garlic, and sage. It’s perfect to “drizzle over seasonal vegetables, brush on bruschetta, spike a Bloody Mary, or pair with a creamy cheese,” says owner Elaine Schweikarth. Or, enjoy your favorite fall flavors in oil form! The Olive Merchant carries Roasted Butternut and Pumpkin Squash Seed oils for the season, which can infuse anything from Brussels sprouts to muffins with the crisp, homey flavors of fall. The Olive Merchant, 4430 William Penn Hwy., Murrysville. 724.519.8576. theolivemerchant.net. — A.D.

Special Delivery Granting easier access to its products, Emerald Valley Artisans launches its new website on October 1 — a relief for anyone who has tasted its succulent cheeses and an absolute treat for those who haven’t. Now you can welcome its variety of artisan cheeses straight to your door, as either a la carte purchases or as part of a gift basket — paired with other local delicacies — just in time for the holiday season. Try the Harvest Cheddar, topped with dried fruits and covered with caramel sauce; Feta Antoinetta, paired with an olive tapenade family recipe; and fresh pressed Ricotta Chiesi, which is firm enough to grill but still creamy like classic ricotta, to incorporate the flavors of the season into unique and delicious bites. And they’re just as tasty as they are fun to make — says owner Alisa Fava Fasnacht. “We take what we do seriously, but we don’t take ourselves seriously!”

Emerald Valley Artisans, emeraldvalleyartisans.com. — A.D.

Play With Your Food Funny meets foodie in the Pittsburgh Public Theater’s new uproarious comedy, A Servant To Two Masters. In a play featuring “the hungriest character ever created,” a realistic banquet of prop food takes center stage to bring satire to our appetites for love, status, and, of course, food!

Ted Pappas, producing artistic director at Pittsburgh Public Theater and director of the play, invites us to enjoy the hilarious cast of characters, including Truffaldino, who is “one of the most exuberant and physically demanding parts ever written.” The show starts November 5, and it is sure to be a riot! For tickets, visit ppt.org. — A.D.

Mike Zawojski, Max Scherif

SAVE THE DATE: 3RD ANNUAL CHEF’S BEST DISH Hungry for this year’s Chef’s Best Dish? The third annual event arrives November 10! Join WHIRL Magazine for this seasonally delicious gathering of tasty food, warm company, and great competition.The evening will feature 40-plus Pittsburgh chefs and the unique plates they create from seasonal and local ingredients. Home-style or gourmet, the types of dishes are as varied as they are desirable, and all are vying for your vote. Hundreds of Pittsburgh foodies will pick the winners in the following categories: Best Seasonal, Best Presentation, Best Dessert, Best “Pittsburgh,” and Best Overall. New participants will square off against former winners — including Girasole, who won Best Dessert for its lemon cake, and Burgh Bites Food Truck & Catering, who garnered Best “Pittsburgh” for its braised pork nachos — at a showdown you won’t want to miss! For details and tickets, visit whirlmagazine.com or call 412.431.7888. — A.D.

12

edible Allegheny • October / November 2015

Photographs from The Olive Merchant, Emerald Valley Artisans, by Ben Petchel

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

edibleallegheny.com • edible Allegheny

13

OLD-FASHIONED FALL FUN ON THE FARM Every Weekend in October!!! (beginning September 26th this year)

PUMPKIN PATCH HAYRIDES • CORN MAZE • HAY MAZE • SPIDEY SLING • GIANT BALE JUMPING • PUMPKIN LAND SUNDAYS IN OCTOBER HOG ROAST!!!

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

Bring your family to our

e some memories... farm in 84, PA and mak

EVERYTHING PUMPKIN TO EAT TOO!

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

FAMILY FARM • CREAMERY • COUNTRY STORE • EATERY 1531 rt. 136, Washington, PA • 724-228-3339 Mon.-Sat., 9am-9pm • Sun., Noon-9pm www.springhousemarket.com

10% Off In celebration of our NEW website, receive 10% off your first order at checkout with promo code:

EAFALL15 VALID THRU 12/31/15 GIVE LOCAL! We specialize in corporate and personal gift-giving. Gift box orders placed before November 15th receive an additional 5% off!

Emerald Valley Artisans cheeses are marketed by Pennland Artisan Marketplace

emeraldvalleyartisans.com follow us!

14

edible Allegheny • October / November 2015

• edible ink •

FIRST TATTOO: When I was 18, I got an angel on my arm. It was the worst tattoo I’ve ever seen.

NEWEST TATTOO: I recently did the back of my neck. I had some empty spots between my lower neck and the top of my head, so I got some roses and peonies to fill it in.

FAVORITE TATTOO: My back — it’s the first tattoo my fiancé [Kati Zmenkowski of Armature Tattoo Co. in Bloomfield] did.

PITTSBURGH’S TATTOO SCENE: The tattoo scene in Northern New Hampshire is much different than Pittsburgh. Pittsburgh is on point with some of the best in the country. If I would’ve moved here earlier, I could’ve saved myself a lot of money and a lot of bad tattoos!

Edible Ink: Brian Little

By Rachel Jones Photographs by Michael Fornataro

When Brian Little moved from Northern New Hampshire to Pittsburgh, the city welcomed him — and his tattoos! — with open arms. The feeling was new and refreshing, as his hometown had not been as accepting of his incredible ink. “I was viewed as a degenerate or something, just for having tattoos,” Little says. “Moving to Pittsburgh, I saw other tattooed chefs for the first time.

They’re all very reputable, and I haven’t been stared at or judged here.”

The judgement he faced in his early career has shaped his work ethic tremendously, pushing him to excel at his craft and let his plates speak for themselves. “Eighty percent of the time, really tattooed chefs are really hard workers,” Little explains. “Some people may judge you because of your tattoos, so it makes you work harder to prove them wrong. Then, they won’t see your tattoos; they’ll see how you are as a worker.”

As the new executive chef at Six Penn Kitchen, Little continues to build his stellar reputation and express his creativity in full force — through his body of work in the kitchen and works of art on his body.

“Tattoos and cooking go hand-inhand. It’s about style, being artistic, making something beautiful.

The artwork on our bodies requires the same calculated, skillful details as the dishes we create.”

+

Do you know a local chef with great tattoos?

Let us know @EdibleAllegheny!

edibleallegheny.com • edible Allegheny

15

OPENING OUR FIRST BRICK & MORTAR LOCATION IN HEIDELBERG - COMING 2016!

LET US CATER YOUR NEXT EVENT FIND BURGH BITES ON BURGHBITESTRUCK.COM/CATERING (412) 229-7119

205 21st S tr e e t Pittsburgh, PA 15222 EdibleMoenFaucet2015_Splash 8/20/15 3:38 PM Page 1

䜀攀琀 䤀渀琀攀爀渀攀琀 愀挀挀攀猀猀 琀栀愀琀 挀愀渀 欀攀攀瀀 甀瀀 眀椀琀栀 礀漀甀爀 瀀愀挀攀⸀ 吀爀礀 甀猀 漀甀琀 琀漀搀愀礀 愀渀搀 最攀琀 ㄀ 洀漀渀琀栀 䘀刀䔀䔀

kitchens baths hardware cabinetry tile and stone

䰀漀挀愀氀⸀ 䘀愀猀琀⸀ 刀攀氀椀愀戀氀攀⸀ 䄀û漀爀搀愀戀氀攀⸀ 䤀渀琀攀爀渀攀琀⸀ 16

edible Allegheny • October / N ovember 2015

1237 Freedom Rd. Cranberry Twp. 724.772.1060 4807 William Penn Hwy. Murrysville 724.733.2600 1400 William Flynn Hwy. Glenshaw 412.486 2700

www.exploresplash.com

䌀漀洀攀 䐀椀渀攀 眀椀琀栀 唀猀⸀ 䌀漀洀攀 匀琀愀礀 眀椀琀栀 唀猀⸀ 䌀漀洀攀 䜀爀漀眀 眀椀琀栀 唀猀⸀

䌀漀洀攀 攀砀瀀攀爀椀攀渀挀攀 琀栀攀 昀氀愀瘀漀爀猀 漀昀 戀攀氀氀昀愀爀洀 䬀椀琀挀栀攀渀 簀 䈀愀爀⸀ 伀甀爀 渀攀眀氀礀 爀攀渀漀瘀愀琀攀搀 昀愀爀洀 琀漀 琀愀戀氀攀 欀椀琀挀栀攀渀 愀渀搀 戀愀爀 挀爀攀愀琀攀猀 琀栀攀 瀀攀爀昀攀挀琀 洀攀攀琀椀渀最 瀀氀愀挀攀 昀漀爀 戀爀攀愀欀昀愀猀琀Ⰰ 氀甀渀挀栀Ⰰ 搀椀渀渀攀爀 漀爀 挀漀挀欀琀愀椀氀猀 眀椀琀栀 眀愀爀洀琀栀 愀渀搀 猀漀瀀栀椀猀琀椀挀愀琀椀漀渀⸀ 䌀栀攀昀 一椀挀栀漀氀愀猀 匀愀砀漀渀 愀渀搀 栀椀猀 挀甀氀椀渀愀爀礀 琀攀愀洀 戀爀椀渀最 琀栀攀 昀氀愀瘀漀爀猀 漀昀 琀栀攀 昀愀爀洀 琀漀 氀椀昀攀 眀栀椀氀攀 猀甀瀀瀀漀爀琀椀渀最 氀漀挀愀氀 昀愀爀洀攀爀猀Ⰰ 戀爀攀眀攀爀椀攀猀 愀渀搀 昀椀猀栀攀爀椀攀猀 琀栀愀琀 猀甀瀀瀀漀爀琀 猀甀猀琀愀椀渀愀戀椀氀椀琀礀⸀ 伀甀爀 瘀攀爀猀愀琀椀氀攀 洀攀渀甀 愀挀挀漀洀洀漀搀愀琀攀猀 琀栀攀 挀愀猀甀愀氀 搀椀渀椀渀最 攀砀瀀攀爀椀攀渀挀攀 琀漀 琀栀攀 猀瀀攀挀椀愀氀 漀挀挀愀猀椀漀渀⸀

䴀攀渀琀椀漀渀 琀栀椀猀 愀搀瘀攀爀琀椀猀攀洀攀渀琀 琀漀 戀攀氀氀昀愀爀洀 戀攀琀眀攀攀渀 伀挀琀漀戀攀爀 ㄀猀琀 愀渀搀 䴀愀爀挀栀 ㌀㄀猀琀 ㈀ ㄀㘀 琀漀 爀攀挀攀椀瘀攀 漀渀攀 攀渀琀爀攀 昀漀爀 㔀 ─ 漀昀昀 眀椀琀栀 琀栀攀 瀀甀爀挀栀愀猀攀 漀昀 愀 猀攀挀漀渀搀 攀渀琀爀攀 漀昀 攀焀甀愀氀 漀爀 最爀攀愀琀攀爀 瘀愀氀甀攀⸀ 伀昀昀攀爀 攀砀瀀椀爀攀猀 䴀愀爀挀栀 ㌀㄀猀琀Ⰰ ㈀ ㄀㘀⸀

吀漀 洀愀欀攀 爀攀猀攀爀瘀愀琀椀漀渀猀 愀渀搀 瘀椀攀眀 漀甀爀 洀攀渀甀猀 瀀氀攀愀猀攀 瘀椀猀椀琀 漀甀爀 眀攀戀猀椀琀攀 愀琀 瀀椀琀琀猀戀甀爀最栀愀椀爀瀀漀爀琀⸀栀礀愀琀琀⸀挀漀洀

倀䄀刀䬀䤀一䜀 嘀䄀䰀䤀䐀䄀吀䔀䐀 䘀伀刀 䐀䤀一䤀一䜀 䜀唀䔀匀吀匀℀ 倀愀爀欀 椀渀 琀栀攀 氀漀渀最 琀攀爀洀 氀漀琀⸀

TRAX FARMS 46 TH

FALL FESTIVAL

EVERY WEEKEND 10AM-5PM, SEPT 19-OCT 25 FREE ADMISSION HAYRIDES PUMPKIN PATCH, CORN MAZE LIVE MUSIC GREAT FOOD & MORE

PITTSBURGH’S

PREMIER B COFFEE B ROASTER AND WHOLESALER

EVENING HAYRIDES

WED & FRI. 4:30PM - 6:30PM.

HALLOWEEN DAY HAYRIDES ONLY. OCT. 31ST, 10AM - 5PM

AX

FARM

S

LARGE GROUPS PLEASE PRE-REGISTER.

TR

OCT. 2ND - OCT 30TH.

®

CELEBRATING 150 YEARS

LOCATED IN THE SOUTH HILLS

LEARN MORE AT TRAXFARMS.COM

\

COFFEE SUBSCRIPTIONS STARTING AT $39

\FORTUNESCOFFEE.COM ediblealleghe ny.com • edible Allegheny

17

• Edible Events •

Take a seat — and a few notes — at our regional roundup of farm-to-fork-inspired gatherings

By Lauren Wells

Freedom Farms’ Dinner in the Field

In celebration of summer’s bounty, Freedom Farms brought Western Pennsylvania’s local food community together for “Dinner in the Field.” Part of an ongoing series at the Valencia farm, the popular, buffet-style affair generated awareness of the importance of local food systems. “This year’s field dinners provided an opportunity for families to gather and enjoy local food in the actual setting where it had been grown and raised,” says Christen Dinger, event coordinator at Freedom Farms. During this particular meal, guests noshed on homegrown vegetable kabobs, cabbage vinegar slaw, and humanely raised steak and pork barbecue, while a palatepleasing selection of house-made peach daiquiris and berry martinis served as refreshing accompaniments. A farm fresh peach and blueberry crumble starred as the evening’s dessert, leaving attendees with a sweet reminder of just how sustainable and fulfilling farming can be. By aiming to unite community members on the very lands that grow our food, we believe Freedom Farms is well on its way to “feeding and educating the community through Pittsburgh’s local food system.” Freedom Farms, freedomfarmspa.com.

18

edible Allegheny • October / November 2015

Photographs from Kate Stapleton

Corn cheesecake with tomato syrup and popcorn.

䈀攀攀爀Ⰰ 䈀漀甀爀戀漀渀Ⰰ 䈀椀氀氀椀愀爀搀猀 ☀ 吀栀攀 䈀攀猀琀 䈀甀爀最攀爀猀 椀渀 琀栀攀 䌀椀琀礀

Casbah’s Tomato & Corn Fest

Casbah celebrated tomatoes and corn like never before during a week-long tasting menu event. Executive Chef Eli Wahl featured recipes highlighting the seasonal, versatile crops — including several Mediterranean-inspired dishes — with an optional wine pairing. His first dish, Heirloom Gazpacho, combined scallop ceviche, micro basil, marinated tomato, and avocado, which guests paired with Gruner Veltliner, an Austrian wine with hints of fruit and spice. Next, the Corn Polenta & Fat Cat Fondue united crab corn fritters, squash blossoms, grilled corn, and roasted peppers. Elysian Lamb Loin comprised the third entrée, utilizing both tomatoes and corn in addition to feta and corn tortelloni, tomato coulis, blistered tomato, and tarragon. And for dessert? Corn Cheesecake, with tomato syrup and popcorn as toppings. “Every year, we celebrate these two spectacular, versatile ingredients,” says Lindsay Holland, social media manager at big Burrito. “It’s become a mainstay tradition here at Casbah, and a great opportunity for both regulars and newcomers to experience the menu in a new way.” Casbah, casbahpgh.com. — Madison Krupp

Ginger: From Farm to Whiskey

In a sold-out workshop of nearly 30 “students,” Chatham University and Wigle Whiskey gave a whole new meaning to the question, “what are you drinking?” The school’s Eden Hall Campus in Gibsonia set the stage for Ginger: From Farm to Whiskey, an agriculturally fueled event uniting homegrown ginger and its spirited soul mate. Following a detailed history lesson on Pittsburgh’s pre-Prohibition whiskey production from Wigle Whiskey co-owner Meredith Grelli, guests toured Eden Hall’s greenhouse — complete with a sneak peek of the ginger currently being grown inside — and even learned how to sprout the spicy tuber in their own gardens.

Housemade appetizers and craft cocktails featuring this culinarily dynamic duo delighted the intimate crowd, as did the announcement of Chatham and Wigle’s partnership in developing a new ginger whiskey, set to debut this February. “It was a great evening filled with history, innovation, and delicious cocktails,” says Angie Jasper, director of cultural and community events at Chatham University. “Attendees walked away learning about the surprising connection between Pittsburgh’s whiskey production and the importance of the current craft distillery movement.” We’ll toast to that! Chatham University, chatham.edu.

Wigle Whiskey, wiglewhiskey.com.

Photographs from Lindsay Holland, Katie Walker

㤀 圀攀猀琀攀爀渀 䄀瘀攀Ⰰ 倀椀琀琀猀戀甀爀最栀Ⰰ 倀䄀 ㄀㔀㈀㌀㌀

䈀攀渀樀愀洀椀渀猀倀䜀䠀⸀挀漀洀

夀漀甀爀 搀攀猀琀椀渀愀琀椀漀渀 昀漀爀 琀栀攀 氀愀爀最攀猀琀 瘀愀爀椀攀琀礀 漀昀 瀀爀攀洀椀甀洀Ⰰ 昀爀攀猀栀Ⰰ 猀眀攀攀琀Ⰰ ☀ 猀愀瘀漀爀礀 昀氀愀瘀漀爀 椀渀昀甀猀攀搀 伀氀椀瘀攀 伀椀氀猀 愀渀搀 嘀椀渀攀最愀爀猀

㜀㈀㐀⸀㔀㄀㤀⸀㠀㔀㜀㘀 簀 琀栀攀漀氀椀瘀攀洀攀爀挀栀愀渀琀⸀渀攀琀

㐀㐀㌀ 圀椀氀氀椀愀洀 倀攀渀渀 䠀椀最栀眀愀礀 䴀甀爀爀礀猀瘀椀氀氀攀Ⰰ 倀䄀 ㄀㔀㘀㘀㠀

渀攀愀爀 倀愀猀焀甀愀氀椀渀漀✀猀 刀攀猀琀愀甀爀愀渀琀 漀渀 刀吀 ㈀㈀ ediblealleghe ny.com • edible Allegheny

19

Local Farm Dinner Series at Soba

Appetizer trio with eggplant, duck egg Chawanmushi (a loose, warm custard), and uni toast.

For the second year in a row, Pan-Asian hot spot Soba held a farm dinner series at the Shadyside eatery, supplementing its normal menu with some of the best seasonal produce purveyed throughout the Pittsburgh region.

Executive Chef Dustin Gardner and big Burrito Corporate Chef Bill Fuller prepped an awe-inspiring menu using freshly harvested crops from Gibsonia’s One Woman Farm, Volant’s Fallen Aspen Farm, and the South Hills’ Churchview Farm. For five days, nearly 200 guests gathered to experience eclectic dishes featuring tomatoes, melons, peaches, and corn. “Our farm dinner series allows us to break the mold of ‘traditional’ Asian cuisine, so to speak, and show off the impressive local Vegan carrot farms we get to work with year-round,” notes bisque with white Lindsay Holland, social media truffle oil, chives, manager at big Burrito. Most notably breaking that mold was and popcorn.

Chef Gardner’s tuna and melon salad, featuring avocado, cucumber, beans, plum, jalapeño, and cabbage. The casual, conversational evening concluded with a peach and blackberry cobbler, complete with Millie’s Homemade Peach Ice Cream. Says Holland, “It was nice to show our guests what they could make with a [farm share] of their own.” Soba, sobapa.com.

Twisted Thistle Farmto-Table Dinner

Leechburg’s Lingrow Farm welcomed 52 locavores to Twisted Thistle’s soldout farm dinner. Guests were greeted with a glass of Dama Montepulciano rosé, which paired well with local cheese from Farm Fromage and charcuterie samples from Crested Duck Charcuterie. Following a tour of the grounds, attendees eagerly made their way to the dinner table. The first course presented wild foraged mushrooms, sautéed and served on crostini, which complemented an Argentinian Chardonnay.

An Heirloom Tomato Salad followed, prepared with farm-grown heirlooms, balsamic reduction, watercress oil, and a medley of basil varieties. Chef Michael Olshansky created two different “trio dishes” with contributions from Roaring Run Farmstead — pastured pork belly, shoulder roasts, hams, and raw honey — and Angel Farm Lane, which provided grass-fed lamb chops, kibbeh, and dolmades, or stuffed grape leaves. Keystone Game Birds’ sausage-, apple-, and root vegetable-filled quail concluded the entrées, while the feast wrapped up with custard pite — a Hungarian fruit pie — baked with peaches, blackberries, and eggs, then drizzled with honey.

How sweet! Twisted Thistle, twistedthistlepa.com. — M.K.

20

edible Allegheny • October / N ovember 2015

Photographs from Lindsay Holland, Lorrie Bazella

3rd Annual Burgh Bites Farm Dinner

Set to the postcard-worthy scenery of Mt. Washington’s Grandview Park, Burgh Bites hosted its third annual farm dinner for 100 foodies. Guests gathered ‘round the tables overlooking Downtown Pittsburgh at the soldout event, which kicked off with an antipasti menu of homemade Italian bread, herb dipping oil, roasted banana peppers with cherry tomatoes, goat cheese- and pistachio-rolled grapes, garden tomato bruschetta, and both red and white sangria. Burgh Bites chef and owner Ricci Minella and a team of four guest chefs prepared a creative, yet classic menu for the “upscale casual” evening, featuring produce grown right around the corner.

“All of the produce for the dinner was grown in either my dad’s backyard gardens or Brett Wilps’ gardens at The Pittsburgh Urban Gardening Project,” notes Minella. Attendees reveled in this locavore love by savoring zucchini fritters, gazpacho shooters, handmade pasta with homegrown tomato sauce, filet of beef, and — arguably most importantly — a dolci of hand-crafted chocolate and pistachio cannoli with fresh berry compote. In accord with the dinner’s community-themed vibes, a portion of its proceeds were donated to Friends of Grandview Park, a local nonprofit, to help maintain the area’s function and beauty. “It was a gorgeous day,” says Minella. “Another great farm dinner in the books.” Burgh Bites Food Truck & Catering, burghbitestruck.com.

Photographs from Kevin W. Hoffman

ediblealleghe ny.com • edible Allegheny

21

• 3 INGREDIENT FIX •

Top Squash

By Rachel Jones Photographs by Michael Fornataro Styling by Samantha Casale

As we pile on the scarves and sweaters this season, we’re looking for ingredients with layers of flavors, too. The sweet and earthy combination in butternut squash achieves just that, adding warmth and heartiness to our favorite fall dishes. As versatile as it is nutritious, this golden child of the garden can be prepared multiple ways. But it’s the complementary crunch of walnuts and balancing bitterness of sage that take these creations to new levels of comfort and taste.

Butternut Squash Soup

By Paul Tebbets of Benjamin’s Western Avenue Burger Bar Y IE LD : 16 S E R V I NG S

DI RECT I O NS INGR ED IEN T S 5 pounds butternut squash, cubed 8 tablespoons unsalted butter, divided 1 ½ teaspoons kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste 1 small vidialia onion, diced 8 leaves fresh sage 1 ½ Granny Smith apples, peeled and diced 4 cups vegetable stock 2 cups water ¾ cup heavy cream 1 cup walnuts 2 tablespoons brown sugar 1/8 teaspoon cayenne pepper

• Toss butternut squash with 3 tablespoons melted butter, and kosher salt and black pepper to taste in a mixing bowl. Transfer to a baking sheet, and roast at 425ºF for 40 minutes or until knife tender.

• In a large sauce pan, melt 3 tablespoons of butter over medium-high heat. Stir in onion, sage, apple, and kosher salt and black pepper to taste. Sweat for 10 minutes.

• Add in roasted squash, vegetable stock, water, 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, reduce heat, and simmer for 20 minutes.

• Remove from heat, and add heavy cream. Blend with an immersion or traditional blender.

• To make the candied walnut topping, melt 2 tablespoons butter in a sauce pan over medium-high heat. Toss in walnuts until well-coated. Stir in brown sugar and cayenne pepper. Once caramelized, transfer the candied walnuts to a parchment paper-lined baking sheet to cool.

• Serve each bowl of butternut squash soup with a sprinkle of candied walnuts on top.

Benjamin’s Western Avenue Burger Bar, 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.

Roasted Pear and Butternut Squash Flatbread

By Elizabeth Thompson of Cocothé Y ield :8 en t ree servings o r 16 -32 a p p e t i z er servings

DI RECTIO NS INGR ED IEN T S 2 tablespoons semolina 1 sheet puff pastry, thawed ½ of a butternut squash, just the neck 1 tablespoon olive oil, plus more to taste Salt and Pepper 4 pears 1 tablespoon unsalted butter, melted Cinnamon 1 cup goat cheese ¼ cup half and half 1 leek, white part only, thinly sliced 1 tablespoon butter 1 bunch sage 4 sprigs thyme, stems removed ¼ cup toasted walnuts 4 ounces Parmesan cheese Chili oil Smoked sea salt

• P reheat oven to 350ºF. Place a layer of parchment paper on a baking sheet. Sprinkle with semolina, and roll out puff pastry. Chef’s Note: Feel free to use a rolling pin on your dough to reach your desired size and thickness!

• Bake for 5-7 minutes, until it just starts to cook but is not browned yet. Set aside to cool. eel the neck of the butternut squash and slice into 1/8-inch-thick rounds. In a mixing • P bowl, coat the squash slices with olive oil, salt, and pepper to taste. Place the coated squash in a single layer on a baking sheet.

• P eel and core the pears, then slice into 1/8-inch-thick pieces. In a mixing bowl, coat the pear pieces with melted butter. Season with salt, pepper, and cinnamon to taste.

• Add the coated pear pieces to the baking sheet with the squash. Bake for 5-7 minutes.

• W hip goat cheese, half and half, and salt and pepper to taste in a food processor until smooth. Spread a thin layer of the mixture onto the puff pastry, leaving a one-inch border.

• P lace a single layer of the cooked butternut squash and pear on top of the mixture.

Sprinkle the leek slices on top. Bake for 10-15 minutes or until golden brown.

• M elt butter and 1 tablespoon olive oil in a small saucepan over medium-high heat. Once the mixture comes to a boil, fry sage for 30 seconds. Remove the sage, and place on a paper towel to cool.

• W hen the flatbread comes out of the oven, top it with fried sage, thyme, toasted walnuts, parmesan cheese, a drizzle of chili oil, and a sprinkle of smoked sea salt.

Cocothé, 541 Beaver St., Sewickley. 412.259.8847. cocothe.com.

Butternut Squash and Potato Pancakes with Walnut Crust

By Nichol as D. Saxon of bellfarm Kitchen | Bar at Hyatt Regency Pittsburgh International Airport Y I E LD : 4 PANC A K E S

INGR ED IEN T S 3 cups butternut squash, peeled and grated 2 cups red potatoes, unpeeled and grated ¼ cup shallots, minced 1 egg, beaten Salt ½ cup flour 1 tablespoon fresh sage, chopped 1 tablespoon fresh parsley, chopped ½ tablespoon garlic, minced ½ teaspoon baking soda ¼ teaspoon ground nutmeg Pepper Oil 1 cup walnuts, finely chopped Sour cream or maple syrup

DI RECTIO NS • Toss squash, red potatoes, shallots, and egg together in a bowl. Add salt to taste.

• M ix in flour, sage, parsley, garlic, baking soda, and nutmeg. Add pepper to taste. Toss until well-mixed, then set aside for 10 minutes.

• P our enough oil into a frying pan to cover the bottom, and bring to medium-high heat.

Separate the mixture into four, golf ball-sized portions, and press softly to slightly flatten.

• C oat one side of each pancake with walnuts. Place the pancake, nut-side down, into the hot oil. Cook for 3-4 minutes on each side or until golden brown.

• Serve with sour cream or maple syrup on the side.

Hyatt Regency Pittsburgh International Airport, 1111 Airport Blvd., Moon Township. 724.899.1234. pittsburghairport.hyatt.com.

• PERFECT POURS •

All

ABUZZ }

Hit the ground(s) running with this trio of java drinks

{

By Andrea Bosco Stehle • PHOTOGRAPHS BY MICHAEL FORNATARO

Coffee is a universal language. Around the world, the beloved beverage is brewed, sipped, and savored for its flavors, stimulating effects, and encompassing cultures. Though Europeans are the largest coffee consumers, more than 80 percent of Americans drink two cups a day on average. From invigorating espresso to a hot, frothy latte, our preparations of choice vary. (I would be remiss not to tell you I’m drinking a bold cup with a splash of almond milk right now.) Simultaneous with the sunrise, we start our day with a mug full, indulging in another at our desks, and again later, as the perfect pairing to leisure. As coffee creators raise their games with nitrogen-infused and cold brew varietals, we see our Instagram feeds brimming with “but first, coffee” graphics, latte art, and coffee-centric hashtags, which entrepreneur.com says have been shared over 10 million times! Here, we get social with three local coffee trends to keep you buzzing for days.

26

edible Allegheny • October / N ovember 2015

Presto Chango Switching things up for the season, Stan Prestogeorge of Prestogeorge Coffee & Tea is fulfilling our wishes of comfort and all things cozy with the shop’s brown sugar cinnamon espresso con panna. The delicate concoction is created with a double shot of espresso, brown sugar, cinnamon, a generous dollop of whipped cream with a sweet cocoa powder dusting, and a cinnamon-sugar rim. “This drink is a great way to introduce our customers to the wonderful world of espresso,” Stan says. “The sweet ingredients temper with the espresso, so you get to experience something a little bit more delicate and mild.” Prestogeorge’s presence spans 60 years, so its owners and staff have seen trends come and go. “Right now, pumpkin is huge, as well as our apple crumble [blend]. Salted caramel everything is a hot seller, too. A budding trend we’re seeing is spice — hot, spicy drinks, like Mexican chocolate. The dark roast phenomenon has been unbelievable also. Customers love our dark roasts — some of our best sellers include South American, Mediterranean, and Cuban, which is outstanding.” Prestogeorge sources the majority of its beans from sustainable farms, and the others via brokers on the East Coast port in New York and on the Southern port in New Orleans. “We’ve been working with some of the same brokers for 30 to 40 years,” he says. “They know what we’re looking for, and they find the beans that are appropriate.” Staying inspired, Stan puts much thought into what his patrons are passionately sipping. “Our customers are fantastic,” he says. “They’ll tell us about things they’ve tried or want to try. Our staff is wonderful, too. We’ve got a staff that’s just outstanding for new ideas.” Prestogeorge Coffee & Tea, 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com.

ediblealleghe ny.com • edible Allegheny

27

Life Is Brew-tiful For more than 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth selection of coffee. Owner Fred Smallhoover has a serious dedication to what’s put into each bag before it’s sold. He studies customer favorites, and sources from micro-lot farms to ensure quality and the availability of single-origin coffees that aren’t offered at your average supermarket. Here, he displays his Campfire blend, a smooth, dark roast he discovered while spending a relaxing evening with friends in front of a crackling fire. To brew, he often uses a French press or a Chemex brewer, but says your choice method is all based on personal preference. “The more you experiment with coffee, the more you get out of it,” he says. “Coffee is a blend between science and art. It’s accurate and consistent, but important that you put your own personal finesse into every cup.” While Central and South American coffees might be best brewed in a French press, you may choose a Sumatran for a Chemex, which is a simple, slowdrip vessel that uses a thick filter for a light, clean extraction with almost no sediment. Not to mention, its sleek design looks stunning on your countertop. (Fun fact: A handblown work of art, the Chemex is on display, and for sale, at the Museum of Modern Art!) As one of life’s great goals, finding balance is most desirable when unearthing your favorite brew. “Kenyans can bring a lot of the acidity to the cup,” Smallhoover says. “You may choose to counter balance it with a deeper body or sweetness that’s in a Costa Rican.” Not only is Smallhoover devoted to his customers and the restaurants Fortunes supplies, he’s also dedicated to giving to those less fortunate.

Fortunes will soon introduce a special Costa Rican blend to benefit the Feed My Sheep Association, a nonprofit that provides food for 360 Costa Rican children a day. Fortunes Gourmet Coffee, 11 Tunnel Way, McKees Rocks. 412.771.7767. fortunescoffee.com.

28

edible Allegheny • October / November 2015

No Filter Necessary New to Mt. Lebanon Shops is Blue Canary CoffeeHouse, the manifestation of lifelong dreamers Rena and Steve Antosz. For eight years, Rena hoped to own a coffee shop before the couple opened their original location in Ambridge. Named from the song “Birdhouse In Your Soul” by They Might Be Giants, Blue Canary CoffeeHouse is one of the first in the region to serve nitro coffee on tap. Now trending, the effervescent, ice-cold coffee is treated with nitrogen under high pressure, chilled in a keg, and served on draught with a foamy head à la Guinness. “We’re big beer fans,” Rena says. “We use cold-brewed coffee as the base, which is much smoother than hot coffee because it never touches the hot water. You get those nice nutty and chocolate undertones.” As Rena describes the unique libation, we watch its creamy, ombré goodness settle like a beer. “We like to say that nitro [coffee] tastes like coffee smells.” The key is using a super dark bean, as the coffee has to be strong enough to stand up to the process, she says. Often inspired by travel, Rena stays true to her roots by supporting local suppliers. The shop sources from Nicholas Coffee in Market Square, partners with Mt. Lebanon’s Betsy’s Ice Cream and Hitchhiker Brewing Company to offer milkshakes and root beer floats, and connects with Cafe Chocolade in Oakdale for its gluten-free goodies. You’ll find house-made syrups, loose-leaf teas, and fresh smoothies on the menu, too! Blue Canary CoffeeHouse, 300 Mt Lebanon Blvd., Mt. Lebanon. 412.344.7100. bluecanarycoffeehouse.com/mt-lebanon.

ediblealleghe ny.com • edible Allegheny

29

• Feature •

Eyes Sides ON THE

Tired of holiday carbloading? This season, trade in tradition for lighter, brighter, and more daring side dishes

By Lauren Wells • Photographs by Michael Fornataro Art Direction by Samantha Casale + Lauren Wells

You’d be hard-pressed to find a Thanksgiving lineup sans turkey — but that doesn’t mean you have to let the bird steal the whole show. Those small plates decking out the rest of the table? They’re ready to shine, and we’re ready to help you design an unforgettable holiday spread. Adorned with local chefs’ inspiring imagination and boundless talent, this side dish sampler is a well-rounded cast of recreated classics, unconventional inventions, health-conscious ingredients, and vegetarian-friendly dishes to boot. We even added a few cocktails to the mix, for good measure, of course (you can thank us later). Whether you’re cooking for two or 20, there’s plenty to go around — so dust off that apron, and embrace your ambition. It’s party time.

ROASTED BEET & CAULIFLOWER MOUSSE ON ZUCCHINI PUFF PASTRY

DI RECT I ONS

By Sous Chef Michael Zawojski, Omni William Penn Hotel

2. In a blender, combine vegetables with heavy cream and goat cheese. Blend until smooth and thick. Place atop zucchini puff pastries.

To make roasted beet & cauliflower mousse: 1. Preheat oven to 375ºF. In a roasting pan, rub beets and cauliflower with olive oil and 1 teaspoon sea salt. Add thyme and 4 tablespoons water. Roast for 35 minutes. Let cool for 10 minutes.

To make zucchini puff pastry dough: 1. Combine grated zucchini and 3 tablespoons water in a blender. Blend until smooth.

ING R ED IEN T S 2 large beets, peeled and cut into 1-inch pieces 1 cup cauliflower florets 1 tablespoon olive oil 2 teaspoons sea salt, divided 7 tablespoons water, divided 1 ounce fresh thyme ¼ cup heavy cream ¼ cup goat cheese 1 zucchini, grated 2½ cups bread flour 1 cup butter, at room temperature

2. In a mixing bowl fitted with a dough hook, combine bread flour and 1 teaspoon salt. Very slowly, add in zucchini mixture until dough bowl forms. Shape into a ball. Let rest for 10 minutes.

3. Flatten butter into a disc (approximately 5 inches in diameter) between two sheets of parchment paper. Refrigerate until firm.

4. On a lightly floured surface, roll dough into a ½-inch thick rectangle. Place the butter disc in the center, folding each side of the dough over top. Once again, roll dough into a ½-inch thick rectangle, assuring the butter does not break through the sides.

5. Fold dough into thirds again, then roll into a rectangle, just as you did in the previous step.

Periodically sprinkle dough with flour to keep from sticking.

6. Rotate dough 90º. Roll into another rectangle, then refrigerate for 5 minutes to allow the butter to firm up again.

7. Repeat steps 5-6 two more times.

8. For the last time, roll dough out to ¼-inch thickness. Cut into desired size.

9. Bake dough at 375ºF for 12 minutes, or until golden brown. Dough will rise and create flaky layers.

Chef’s note: If a flatter dough is desired, “dock” dough with a fork several times prior to baking. This will allow the air to escape.

Fabrics available at LOOM Exquisite Textiles, 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.

“Cooking is an exploration of flavors — never be afraid to improvise, create, or challenge yourself. The best meals are created from nothing but desire, so pair the unpairable.”

— Chef Mike Zawojski, Omni William Penn Hotel

Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.

Brussels Sprouts with Walnut-Lemon Vinaigrette

By Chef Crystal Baldwin, Market District — Village Square

DI R ECT I O NS 1. Coat a large skillet with non-stick spray, and bring to medium or medium-high heat. Sauté Brussels sprouts in pan until crisp and tender, approximately 7-8 minutes.

2. In a medium bowl, whisk walnut oil, shallot, lemon zest, lemon juice, Dijon mustard, salt, and pepper.

3. Add the Brussels sprouts to the vinaigrette. Toss to coat. Top with walnuts and serve.

Y ie l d : 4 ser v ings ING R ED IEN T S 1 pound Brussels sprouts, trimmed and halved (quartered if larger) 2 tablespoons walnut oil 1½ tablespoons shallot, minced ½ teaspoon freshly grated lemon zest 1 tablespoon lemon juice 2 teaspoons whole-grain Dijon mustard ¼ teaspoon salt Freshly ground pepper, to taste ½ cup walnuts, toasted

Market District — Village Square, 7000 Oxford Drive, Bethel Park. 412.831.1480. marketdistrict.com.

KALE & BRUSSELS SPROUT SALAD WITH BUTTERNUT SQUASH YOGURT & ROASTED PEPITAS

By Sous Chef Michael Zawojski, Omni William Penn Hotel ING R ED IEN T S 1 butternut squash, whole 2 tablespoons olive oil, divided, plus 1 teaspoon 2 teaspoons sea salt, divided 1 cup plain yogurt 2 tablespoons white balsamic vinegar 1 teaspoon pink peppercorn 1 teaspoon ginger powder ½ teaspoon white pepper ¼ cup pepitas (pumpkin seeds) 1 teaspoon coriander ½ teaspoon chili powder ½ teaspoon brown sugar 4 large Brussels sprouts ¼ cup grated Parmesan cheese 1 cup kale, chopped, with stalks removed ¼ cup corn ¼ cup dried cranberries

DI RECT I ONS To make butternut squash yogurt: 1. Preheat oven to 375ºF. Cut butternut squash in half, lengthwise, and scoop out the seeds. Rub halved squash with 1 tablespoon olive oil and 1 teaspoon sea salt. Place squash on baking tray and roast in oven for 1 hour, or until soft.

2. Once squash has softened, set aside. Allow to cool for 15 minutes, then scoop it out of the skin.

In a blender, combine squash, yogurt, vinegar, peppercorn, ginger powder, and white pepper.

Blend until smooth.

To roast pepitas: 1. Toss pepitas with coriander, chili powder, brown sugar, and 1 teaspoon olive oil. Transfer to a baking tray and roast at 375ºF for 5 minutes, or until brown.

To complete the salad: 1. Cut off bottoms of Brussels sprouts, removing loose leaves as you go. Place leaves into a bowl.

Toss with 1 tablespoon olive oil and 1 teaspoon sea salt.

2. Layer leaves evenly onto a baking tray. Bake at 375ºF for approximately 5 minutes, or until edges start to brown. Sprinkle Parmesan cheese on top, then set aside.

3. In a large salad bowl, toss kale with ¼ cup butternut squash yogurt. Top with Brussels sprouts, corn, cranberries, and roasted pepitas.

JAPANESE PUMPKIN SOUP

By Chef Ling Robinson, Asiatique Thai Bistro ING R ED IEN T S 1 whole chicken breast, cut in half 14 cups water, divided 1 tablespoon salt 1 yellow onion, finely chopped 1 tablespoon grated ginger 1 stalk lemongrass, crushed 1 cup chopped celery 4 cups chopped kabocha squash (Japanese pumpkin), seeds and peel removed Dash of salt, to taste Ground black pepper, for garnish D IREC T ION S To make chicken broth: 1. Place chicken in a bowl and cover with water and salt for 5 minutes.

Remove chicken from water and wash thoroughly.

2. In a large pot, combine 10 cups of water with chicken, yellow onion, ginger, lemongrass, and celery.

Bring to a boil for 10 minutes.

Then, lower to medium heat and simmer for 30-45 minutes, skimming foam from top every 5 minutes. Remove from heat.

3. Strain liquid broth into another large pot, setting aside ½ cup.

To complete soup: 1. Boil 4 cups water with chopped squash for 15 minutes. Drain. In blender, purée boiled squash with ½ cup chicken broth.

2. Add puréed squash to large pot of broth. Cook at low heat for 20-30 minutes.

3. Add a dash of salt, and garnish with ground black pepper.

RED & GREEN BEAN “NO-BAKE” CASSEROLE

By Chef Ling Robinson, Asiatique Thai Bistro I N G R E DIE NTS 1 cup red beans, cooked 2 pounds fresh coconut, blended and juiced (yields 16 ounces coconut milk) Editor’s note: Canned light coconut milk is a great substitution if you don’t have access to fresh coconut.

2 tablespoons coconut oil 1 pound oyster mushrooms 2 cloves garlic, thinly sliced 2 shallots, thinly sliced 1 pound sugar snap peas 1 pound green beans 2 Anaheim peppers, sliced 1 pound fresh ginger, sliced 2 tablespoons Thai red curry paste ½ teaspoon coconut sugar Black pepper and salt, to taste

DIRECTIO NS 1. To prepare red beans, boil in a small pot of water for 30 minutes. Drain, then set aside.

2. To prepare coconut milk, use a blender to juice fresh coconut. Set aside.

3. Place coconut oil into a large, non-stick frying pan. Over medium heat, sautée mushrooms, garlic cloves, and shallots for 10 minutes, turning once halfway through.

Transfer to large casserole dish.

4. In the same pan, cook peas and green beans over medium heat for approximately 5 minutes. Add Anaheim peppers first, then ginger, cooking for 1 minute after each addition.

5. Pour contents of frying pan into casserole dish with mushrooms. Add boiled red beans.

6. Still using the same pan, mix red curry paste with coconut sugar. Cook on low heat for 2 minutes, stirring slowly. Add coconut milk.

Cook on low heat for 10-15 minutes.

7. Transfer casserole dish contents to a large salad bowl. Add coconut milk and red curry mixture. Toss and serve.

Asiatique Thai Bistro, 120 Bakery Square Blvd., East End. 412.441.1212. asiatiquethaibistro.com.

Mad Mex’s “Shishitodilla” (Shishito Pepper Quesadilla) By big Burrito Corporate Chef Bill Fuller Y ie l d : 1 q u es a di l l a ING R ED IEN T S 1 pound fresh shishito peppers 4 tablespoons olive oil, divided 2 teaspoons Kosher salt, divided, plus more to taste 1½ teaspoons black pepper, divided, plus more to taste 1 cup Brussels sprouts, halved 1 cup cauliflower, cut into small florets 1 cup butternut squash, peeled, seeded, and diced 1 cup Roma tomatoes, diced 1-2 cloves chopped garlic Juice from 1 lime ¼ cup chopped cilantro 1 10-inch flour tortilla 1 ounce Monterey Jack cheese, shredded 1 ounce fresh goat cheese 4 ounces chicken, grilled and marinated Salsa Sour cream Guacamole

DI RECT I ONS 1. To roast the shishito peppers, preheat oven 400ºF. Toss peppers with 1 tablespoon olive oil.

Season with 1 teaspoon Kosher salt and ½ teaspoon black pepper. Roast on the top shelf of the oven for 30 minutes. Remove and allow to cool slightly. Remove pepper stems. Chop into ¼-inch rings and set aside.

2. To roast the fall vegetables, toss Brussels sprouts, cauliflower, and butternut squash with 2 tablespoons olive oil. Season with 1 teaspoon Kosher salt and 1 teaspoon black pepper. Toss again. Roast on the top shelf of the oven at 400ºF for 30 minutes. Remove and set aside.

3. To make pico de gallo, mix Roma tomatoes, garlic, lime juice, 1 tablespoon olive oil, cilantro, and salt and pepper to taste. Set aside.

4. Heat a cast iron griddle over medium heat. Place tortilla on the griddle, spreading Monterey Jack cheese on one half and goat cheese on the other.

5. On the side with Monterey Jack cheese, evenly place chicken, ¼ cup roasted shishito peppers, ¼ cup roasted fall vegetables, and 1 ounce pico de gallo. Fold goat cheese-covered half over the top.

6. Cook both sides until they’re browned, transfer the quesadilla to a cutting board, and cut it into thirds.

7. Serve with salsa, sour cream, and guacamole.

Mad Mex, 220 South Highland Ave., Shadyside. 412.345.0185. Find additional locations at madmex.com/locations.

French Toast Bread Pudding

By Executive Chef Paul Tebbets, Benjamin’s Western Avenue Burger Bar ING R ED IEN T S 16 eggs 4 cups half and half 2 cups milk 4 tablespoons sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon, divided 2 teaspoons ground nutmeg, divided ½ teaspoon salt, divided ¾ pound cold butter, plus more to coat baking pan 1½ loaves of raisin bread, sliced (Tebbets recommends BreadWorks’ raisin bread!)

1½ cups brown sugar 2 cups chopped pecans 3 tablespoons corn syrup Honey Cream

DI RECT I ONS 1. In a large bowl, whisk eggs, half and half, milk, sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon salt. Set aside.

2. Heavily coat all sides of a baking pan with butter. Dip each slice of raisin bread into the mixture. Lay the coated slices in the buttered baking pan, overlapping to prevent gaps.

Chef’s note: “Be mindful of bread placement to fill the pan fully, leaving just enough space at the top for the praline topping.” Pour the remaining mixture on top.

3. To make the praline topping, melt ¾ pound butter in the microwave. Stir in brown sugar, chopped pecans, corn syrup, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ¼ teaspoon salt.

Pour the mixture evenly over the bread pudding.

4. Place baking pan on a baking sheet (to catch any drippings from the pan), and bake at 350ºF for 36 minutes. Chef’s note: Check on the dish every 12 minutes.

5. Serve with a drizzle of honey and cream on top.

Benjamin’s Western Avenue Burger Bar, 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.

MOON FLIP COCKTAIL

By Bartender Dawn Young, The Speakeasy, Omni William Penn Hotel ING RE DIE NTS 1 egg, whole 3 ounces Catdaddy Carolina Moonshine 1 ounce bar sours 1 piece star anise 1 piece clove, whole Lime (optional) DIRECTIO NS 1. Combine all ingredients in a cocktail shaker. Shake for 10 seconds. Over a martini glass, strain liquid through a fine mesh strainer.

2. If desired, garnish with lime and a shake of ground clove.

THE “CURRANT� MANHATTAN

By Diane Dilworth, Andrew Carnill, and Linda Macaluso, Greendance Winery ING R ED IEN T S 2 parts rye whiskey (preferably Knob Creek) 1 part Greendance Winery Black Currant Wine Orange peel Maraschino cherries, for garnish DIREC T IO N S 1. Fill a cocktail shaker with ice. Add whiskey and wine, then shake for several seconds. Rub orange peel around the rim of a martini glass. Strain liquid into glass, and garnish with 1-2 cherries.

+

Want to make your own maraschino cherries?

Combine 1 cup maraschino liqueur with 1 pint sour cherries (without syrup). Bring liqueur to a simmer, then remove from heat. Add the cherries, stir, and let cool. Refrigerate in jars.

Cherries will keep for months!

Greendance Winery at Sand Hill, 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.

Sweet Dumpling Squash with CiderShallot Sauce

DI RECT I ONS 1. Preheat oven to 425°F. Place squash on prepared baking sheet. Drizzle with 1 tablespoon oil, and season with pepper to taste. Bake for 20 minutes, or until squash is tender and browned.

By Chef Crystal Baldwin, Market District — Village Square

2. In a large skillet over medium heat, add the remaining 1 tablespoon oil. Add shallots and salt.

Cook for approximately 5 minutes, stirring often, until shallots are softened and beginning to brown.

Y ie l d : 6 ser v ings

3. Stir in apple cider, cranberries, and rosemary. Cook until most of the liquid evaporates, approximately 6-8 minutes.

ING R ED IEN T S 3 pounds sweet dumpling squash (or another hard winter squash), cut into 2-inch-thick wedges 2 tablespoons canola oil, divided Freshly ground pepper, to taste 2 cups shallots, thinly sliced ½ teaspoon salt 1½ cups apple cider ¼ cup dried cranberries ½ teaspoon rosemary

4. Arrange squash and shallot sauce on a serving platter, adding extra cranberries if desired.

SAMPLE THE REGION’S

BEST DISHES & VOTE FOR YOUR FAVORITES NOV

10

5:30PM • CIRCUIT CENTER & BALLROOM, SOUTH SIDE

WHIRLMAGAZINE.COM/BESTDISH

edibleallegheny.com • edible Allegheny

39

• Heal Thy Life •

Moving Forward

By Rachel Jones • Photographs by Michael Fornataro

Let’s Move Pittsburgh builds healthier, more fulfilling futures for local children

P

lant the best seeds, and the best flowers will grow.

Phipps Conservatory and Botanical Gardens knows this message well, as the Oakland sanctuary houses hundreds of plant life varieties from all over the world. Expert care and maintenance throughout their development is also key, but all of the work pays off when a beautiful, thriving garden blooms.

Similarly, learning healthy habits early in life allows for healthy lifestyles to be established down the road. Phipps is familiar with this type of growth and progress, too, thanks to its Let’s Move Pittsburgh program. With the dedication of its thoughtful leaders, like Mary Kathryn Poole, the potential for our future generations is greater than ever.

“We work with community partners to increase healthy eating, increase physical activity, and decrease screen time among kids in our region,” says Poole, director of programming and operations for Let’s Move Pittsburgh. “The goal is to develop consistent messages about health that children can hear at the places they spend their time in, from birth to adulthood. So, the five sectors we focus on are early childcare centers, schools, health care clinics, the greater community outside of schools, and the food and beverage industry.”

With Phipps’ focus on helping others understand the connection between human and environmental health, and its constant interaction with families, Let’s Move Pittsburgh made perfect sense. The group launched in 2011, right around the time Michelle Obama began her Let’s Move campaign.

Currently, the Let’s Move Pittsburgh program is focusing on three main projects: the Green Light Foods App; the Champions Schools Mini Grant Program; and the 5-2-1-0 campaign, which kicks off with a symposium on Thursday, November 12.

Each program targets one or more of the sectors

Poole says influences a child’s health and nutrition decisions, which cultivates healthy habits that will carry through the rest of their lives. “[The more] we can reach kids,” Poole elaborates, “the better we’ll be in the long-run, since they’re going to be the leaders of the country.”

Her love of working with and influencing youth began while she was earning her undergrad in psychology. While she was learning about the connections between mental and behavioral health to physical health, Poole took an internship with a nonprofit health organization. That lead to a post-college position at another nonprofit, where she served as the resident health educator at a high school for two years. “I think just seeing the kids respond to the programming was really inspiring,” Poole says. “After that, I went back to school and got my masters in public health.”

In her new role at Phipps, which she acquired in January 2015, Poole can combine her experiences in research and uniting multiple groups to establish evidence-based programs to benefit our community’s health and give a stronger voice to our future leaders.

“A lot of people view teens as being resistant to healthy messages — or change in general,” Poole says with a laugh. “In my experience, they actually get really excited about being advocates for issues they are passionate about. I’ve had kids who used to eat total junk food learn about how much your diet impacts your health, then completely change the way they eat and encourage their friends to do so, too. You don’t always see the impact, but it’s those little anecdotal stories that make it worth it and keep you moving forward.”

Let’s Move Pittsburgh, letsmovepittsburgh.org.

Phipps Conservatory and Botanical Gardens, 1 Schenley Drive, Oakland. 412.622.6914. phipps.conservatory.org.

edibleallegheny.com • edible Allegheny

41

Let’s Move Pittsburgh’s Three Major Campaigns:

1

T he Green Light Foods App

Launched in January 2015, the Green Light Foods App makes it easier than ever to find the healthiest foods for your family at the grocery store. Simply download the free app via iTunes or Google Play, use it to scan a product’s barcode, and receive an analyzation of its nutritional content at your fingertips. A traffic light-based system shows if there are high (red), medium (yellow), or low (green) levels of fat, sugar, and salt. “It’s really simple and kidfriendly,” Poole says. The new 2.0 version arrived in September 2015, allowing users to access recently scanned products from others and create a “digital pantry” to save all desirable products in one convenient place. Now, shopping for healthy foods easier than ever! — Madison Krupp

2

The Champions Schools Mini Grant Program

“Recognizing that a Let’s Move Pittsburgh department can’t be in every school in the county, we want to give schools the resources they need to carry out a project that relates to healthy eating or physical activity,” Poole says. The Champion Schools Mini Grant Program awards early child care centers and schools with $1,000 to fund these types of projects. The program launched last year, sparking ideas that ranged from offering healthy cooking classes after school, to hosting “family fitness nights” in the gym. “I think it’s empowering for the teachers and administrators in the schools who are actually leading the initiative,” Poole says. “In public health, we know that children receive messages better when they’re coming from someone familiar to them. The Champions Schools Project helps to reach children where they are throughout the school day.” And, 23 more schools will receive grants by December!

Throughout the summer, Let’s Move Pittsburgh has partnered with WHIRL Magazine to bring free, family yoga classes to Phipps Conservatory and Botanical Gardens. The outdoor classes continue on October 25, and Poole hopes to find a way to extend the sessions into the colder months as well. “It’s a program I really like because it’s free and familyoriented,” she says. “There are a lot of yoga classes across the city, but not all of them are appropriate for kids. It’s neat to see kids of all ages practicing yoga [here].” To sign up for a class, call 412.431.7888.

42

edible Allegheny • October / November 2015

Photograph from Allegheny Valley School District

NatioNal aviary

November 7-8 Presented by

Wings & Wildlife Art Show returns to fill the National Aviary’s halls with vibrant wildlife art.

This juried show and marketplace will include over 40 wildlife artists from five states working in paint, photography, jewelry, ceramics, wood, and more.

November 6

3

opening black Tie Soirée & Benefit Auction 5-2-1-0

This catchy collection of numbers reminds us to eat 5 or more fruits or vegetables; partake in less than 2 hours of recreational screen time; complete at least 1 hour of physical activity; and consume 0 sugary drinks every day. Let’s Go!, a group based out of the Maine Medical Center, developed the message to educate parents and children on simple, yet impactful, habits they should commit to. “There’s a lot of research from the initial program that shows there’s been a significant increase in the awareness of the 5-2-1-0 message among parents, an increased understanding of the message, and changes in health behaviors as well,” Poole says. “I’m hoping that by bringing it here, we’re able to accomplish the same.

6 pm - 9 pm $100 per person Tickets at aviary.org/artshow

2015 Featured Artist:

Johno Prascak

aviary.org/artshow

P i t t s b u r g h , PA

For sponsorship opportunities: Ted.Bartlett@aviary.org

The campaign officially begins in Pittsburgh on November 12 at the symposium 5-2-1-0: The Formula for Healthy Families, held at Phipps’ special events hall. Dr. Victoria Rogers, the director of Let’s Go! in Maine, will serve as the keynote speaker. By discussing her program’s history and success, Poole hopes Dr. Rogers can inspire the leaders of Pittsburgh’s program.

To highlight some of Let’s Move Pittsburgh’s other achievements, the Champions Schools Mini Grant Program winners will have the opportunity to present their funded projects to the symposium’s expected 150 guests. “I’m excited to have the opportunity to showcase the work that they’re doing,” Poole says. “They’ll also be able to network with other partners and attendees.”

4601 LIBERTY AVENUE, PITTSBURGH, PA 15224

A panel of students and parents will also be present at the event.

Topics like the barriers to healthy living in Pittsburgh and current resources to yield healthy lifestyles will be up for discussion, allowing the experts in the field to connect directly with the families they are striving to help. “A lot of times, symposiums and conferences are just professionals talking,” Poole says. “I think it’s nice to hear from the people we’re actually trying to reach.”

Soon after the symposium wraps, UPMC Health Plan will place advertisements for the 5-2-1-0 campaign that will infiltrate the airwaves and digital media outlets. Tool kits with resources will be provided to schools, health care clinics, and community organizations, too, so the message can more accessible to children.

“Our goal is to be a resource for kids and families, and give them the tools to lead healthy lives,” Poole says. “5-2-1-0 seems like a good fit and a good message for us to bring to Pittsburgh.”

Illustration by Rosalie Haizlett

Open 11:00 am - 11:00 pm Monday thru Saturday • Closed on Sunday 412- 682- 6809 • T E S S A R O S . C O M edibleallegheny.com • edible Allegheny

43

• Dining Guide •

Roasted Pumpkin with Cranberry and Walnut Stuffing from Gaucho Parrilla Argentina

Eat with us at one of these local restaurants

Beer Local.

Local Craft Beers on 16-Tap Rotation Over 400 Bottle Choices Beer Tastings Every Wednesday Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of Live Original Music their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable.

Every Tuesday at 9 pm Exceptional Homemade

Mulitple Food ‘tilLocations Midnight

Just off Robinson Town Centre Exit Bocktown Beer and Grill 412.788.2333 · bocktown.com

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

Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com

BRGR

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

20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. 1500 Washington Road, Mt. Lebanon. 412.341.2333. brgrpgh.com.

44

edible Allegheny • October / N ovember 2015

Il Pizzaiolo

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitan-style pizza using old-world technique and the highest-quality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 8 Market Square, Downtown.

412.575.5858. ilpizzaiolo.com.

La Gourmandine Bakery

This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. 4605 Butler St., Lawrenceville. 412.682.2210. 300 Cochran Road, Mt. Lebanon. 412.200.7969. lagourmandinebakery.com.

Mad Mex

Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time. Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills. madmex.com.

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. 412.683.1064. saludjuicery.com.

Photograph by Michael Fornataro

Bloomfield

Tessaro’s American Bar and Hardwood Grill

Nearly 25 years ago, Kelly Harrington opened Tessaro’s. The restaurant serves one of Pittsburgh’s most succulent and juicy burgers, weighing in at half a pound. An in-house butcher prepares the eatery’s meats daily, and its sandwiches and salads are equally delicious! 4601 Liberty Ave., Bloomfield.

412.682.6809. tessaros.com.

Habitat

Habitat, located at The Fairmont Pittsburgh, serves seasonal cuisine for breakfast, lunch, and dinner daily. Executive Chef Jason Dalling starts with the best ingredients to create simple, yet elegant, dishes. Habitat is also home to weekend brunch, holiday events, and monthly cooking classes. 510 Market St., Downtown. 412.773.8848. habitatrestaurant.com.

Bridgeville

Bee’z Bistro & Pub

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

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.

East Liberty

Sienna Mercato

Offering an exploration of delicious fare, Sienna Mercato stacks three styles of cuisine in the Downtown space. Start on the first floor, Emporio, for its famous meatballs; climb to the second floor, Mezzo, for housemade charcuterie and woodfire pizza; and top it off at Il Tetto, the rooftop beer garden. 942 Penn Ave., Downtown. 412.281.2810. siennapgh.com.

Asiatique Thai Bistro

Asiatique is owned and operated by Chef Ling Robinson, a native of Thailand, who came to the U.S. in 1991. Serving delicious and simple dishes, Robinson believes in using only fresh and healthy ingredients to provide her customers authentic Thai cuisine. 120 Bakery Square Blvd., Bakery Square. 412.441.1212. asiatiquethaibistro.com.

Canonsburg

Bella Sera

Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.

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.

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.

Downtown Where art meets industry In the heart of Pittsburgh, welcoming business and theater crowds alike, Andys is the ideal spot to unwind. Enjoy carefully selected snacks, wines, beers and cocktails, perfectly paired by our chef and sommelier. In a rich setting of pop-art and industrial accents that celebrate the impact of Andy Warhol

Andys

For more information, Andys, The Fairmont Pittsburgh’s “art- and industry-inspired” where you meet the city. bar, is one of the most captivating spots in the city, serving classic cocktails, a carefully selected wine menu, and delicious small plates and desserts. Enjoy live music every Wednesday through Saturday at Jazz at Andys, an eclectic music series featuring local musicians. 510 Market St., Downtown.

412.773.8884. andyswinebar.com. and Andrew Carnegie, Andys is Pittsburgh’s premier social destination—where art meets industry, and

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1

please call 412 773 8848

510 Market Street, Pittsburgh

3/5/10 4:09:21 PM

Sonoma

In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest inseason ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Also, Sonoma uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 697 Penn Ave., Downtown. 412.679.1336. thesonomagrille.com.

SPOON

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

Gibsonia

The Pines Tavern

Braddock’s Pittsburgh Brasserie

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

The Speakeasy

Reminiscent of the days of the 1920s, The Speakeasy is tucked below the Omni William Penn Hotel lobby. The lavish, sophisticated lounge keeps diners intrigued with an elaborate selection of drinks at the Prohibition-era bar. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.

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.

edibleallegheny.com • edible Allegheny

45

The Porch at Schenley Executive Chef Kevin Hermann’s Blue-Rhu Shrub. Head to edibleallegheny.com for his recipe!

Greensburg

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.

Lawrenceville

Pastitsio

Coca Café

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

412.586.7656. greekpastitsio.com.

cure

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.

Industry Public House

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.

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.

Highland Park

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 — a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup. 5904 Bryant St., Highland Park. 412.441.1200. e2pgh.com.

Piccolo Forno

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.

Irwin

Cenacolo Restaurant

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, this Italian restaurant offers delicious dishes made from scratch. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., Irwin. 724.515.5983. cenacolorestaurant.com.

46

edible Allegheny • October / N ovember 2015

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.

Round Corner Cantina

Photograph by Michael Fornataro

North Hills

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. 5137 Butler St., Lawrenceville. 412.206.9453. wildpurveyorsmarket.com.

MOON TOWNSHIP

Willow

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

North Side

The Porch At Schenley

bellfarm Kitchen | Bar

Seasonal farm-to-table cuisine makes up the unique menu at Hyatt Regency Pittsburgh International Airport’s restaurant.

Located in the main lobby, it’s a gourmet choice for travelers on the go and regular patrons alike. 1111 Airport Blvd., Moon Township. 724.899.6050. pittsburghairport.hyatt.com.

Benjamin’s Western Avenue Burger Bar

For American bar food that’s finger-licking-good, go to Benjamin’s. Its standout burger menu combines unique ingredients and hearty meats to achieve delicious results. 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.

Situated within beautiful Schenley Plaza, The Porch is a comeas-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike.

Creating simple, delicious, made-from-scratch food, using fresh ingredients from local partners and farms, The Porch is 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.

Mt. Lebanon

Regent Square

Bistro 19

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

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.

Root 174

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.

Square Café

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.

Serving shots and beer on the North Shore since 1933, The Modern Cafe provides an exciting atmosphere for grabbing a bite to eat before, during, or after a Pittsburgh sporting event, while choosing from a selection of more than 140 beers and award-winning sandwiches. 862 Western Ave., North Side. 412.321.4550. themoderncafe.com.

Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent Square. 412.244.8002. square-cafe.com.

Mt. Washington

Oakland

Robinson

established

1933

pittsburgh, pa

The Modern Cafe

Legume

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.

Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, J.L. Kennedy Meat Stand, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.

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.

edibl eall eg heny.com • edible Allegheny

47

Kabak Tatlisi (Pumpkin Dessert) from Daphne Café

SEWICKLEY

Cocothé

Cocothé began as a shop specializing in chocolates, confections, and pastries, but has evolved into a delicious brunch, lunch, and dinner spot. Executive Chefs Elizabeth Thompson and David DeVoss, and Executive Pastry Chef Courtney Yates source their ingredients locally, adding artisanal, seasonal dishes to the menu. 541 Beaver St., Sewickley. 412.259.8847. cocothe.com.

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.

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.

48

edible Allegheny • October / N ovember 2015

Umi

Committed to serving ingredients that ensure freshness and quality, Umi provides Japanese delicacies unlike any other. A large selection of fish is flown in from around the world, making every meal at Umi an absolutely fine-dining experience. 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi.

South Side

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.

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.

Photograph by Michael Fornataro

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.

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.

Eleven Contemporary Kitchen

Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Derek Stevens provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a custom-tailored experience. 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.

Gaucho Parrilla Argentina

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

412.709.6622. eatgaucho.com.

Luke Wholey’s Wild Alaskan Grille For the freshest seafood selections, dive in to Luke Wholey’s Wild Alaskan Grille. The popular Strip District spot serves up delicious lunch and dinner dishes, and even offers catering options for your next big event. 2106 Penn Ave., Strip District. 412.904.4509. lukewholey.com.

Prestogeorge Coffee & Tea

This roasting company is seriously devoted to creating the perfect cup of coffee. The combination shop-and-café 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.

Squirrel Hill

savoy

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.

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.

Strip District

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

Washington

Bar Marco

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

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.

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 facility is now located on the North Side. 205 21st St., Strip District.

412.281.1922. laprima.com.

Angelo’s Restaurant

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

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.

The SpringHouse

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

724.228.3339. springhousemarket.com.

edibleall egheny.com • edible Allegheny

49

• edible allegheny directory •

GRASSFED Beef, Pork, Lamb, Turkey, Poultry and More!

Order online, in CSAs, Home, OOce, and Gym Deliveries BigHornMeats.net

Nature’s Table Find the region’s best Local offerings BREWERIES Church Brew Works Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 3525 Liberty Ave., Lawrenceville.

412.688.8200. churchbrew.com.

EAST END BREWING COMPANY Tours and tastings are now offered at this Pittsburgh microbrewery, as well as a wide variety of year-round and seasonal beers.

147 Julius St., East End. 412.537.2337. eastendbrewing.com.

5

Erie Brewing Company

LOOSE LEAF TEAS

SANDWICHES

PASTRIES & MORE

STEEPING in QUALITY

412-322-2494 | 502 E Ohio Street

ArnoldsTeaPittsburgh.com

Erie’s only independently owned microbrewery whose quality, handcrafted beers can be found across the East Coast.

1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.

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

412.224.2328. hofbrauhauspittsburgh.com.

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

800 Vinial St., North Side. 412.237.9400. pennbrew.com.

MARKETs Ali’s Marketplace by GLuten Free Zone

PITTSBURGH FOOD, SPORTS, STYLE, EVENTS, HOMES, & WEDDINGS

GET THE COMPLETE

PACKAGE

1 YEAR $49.50 • 2 YEARS $69.50 INCLUDES WHIRL, EDIBLE ALLEGHENY MAGAZINE, WHIRL@HOME & WHIRL WEDDING GUIDE

412.431.7888 • WHIRLMAGAZINE.COM • EDIBLEALLEGHENY.COM • WHIRLWEDDINGS.COM

50

edible Allegheny • October / N ovember 2015

Now you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘N Go items, and freshly baked pizza. 105 Blue Spruce Way, Murrysville. 724.327.5000. alismarketplace.com.

Bedner’s Farm and Greenhouse Pick some produce at Bedner’s Farm and Greenhouse, or use its plant finder catalogue to help your own garden grow. Don’t forget to visit its festivals and events, too! 315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.

Brenckle’s Organic Farm and Greenhouse Famous for its heirloom peppers and tomatoes, Brenckle’s Organic Farm and Greenhouse offers a wide variety of produce and plants. Sign up for a CSA share, or visit many local farmers markets for its fresh, organic vegetables. 768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com.

DELALLO AUTHENTIC ITALIAN MARKETPLACE This market has been serving domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily since 1954. 6390 Route 30 East, Jeannette.

724.523.6577. delallo.com.

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

GIANT EAGLE Market District Shop fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle Market District’s multiple locations. marketdistrict.com.

J.L. Kennedy Meat Stand Following the tradition of five generations, John and Val Kennedy and their children provide a variety of locally raised meat and poultry at the Farmers’ Market Co-op of East Liberty. The stand is committed to serving steroid- and antibiotic-free meats that are federally certified with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com.

Marty’s Market

Schramm Farm and Orchard

THE GREEK GOURMET

Yinzburgh BBQ

This community-minded specialty food market and café celebrates Pittsburgh’s rich cultural and agricultural diversity through food.

2301 Smallman St., Strip District.

412.586.7177. martysmarket.com.

Pick up fresh fruits and vegetables, a bottle of Arrowhead Wine, or plants for your own garden at this family-owned farm and market.

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

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

Schwartz Living Market

Take your tastebuds on a whimsical ride through the unique flavors and beautiful presentations at this Downtown restaurant.

535 Liberty Ave., Downtown. 412.281.4748. gritandgracepgh.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.

Nature’s Way Market Restock at this natural grocery store, featuring certified organic food, gluten-free products, and more healthy choices. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

Penn’s Corner Farm Alliance With this group, local farmers deliver fruits, vegetables, and other farm-raised products right to you.

6400 Hamilton Ave., Homewood.

412.363.1971. pennscorner.com.

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

Sand Hill Berries Part of Greendance Winery, Sand Hill Berries is an expanding farm store that features homegrown berries available fresh, frozen, or inside of its homemade half-baked pies. Peruse other local gourmet delicacies at the charming market, too. 304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

Shenot Farm & Market Shenot Farm & Market offers something for every season, including fresh produce, homemade fudge, and baked goods. Find delicious milk, meats, flowers, bread, cheese, and jellies in its market, open year-round.

3754 Wexford Run Road, Wexford.

724.935.2542. shenotfarm.com.

Sunny Bridge Natural Foods & CAFE This grocery store offers a wide variety of natural and organic foods, and boasts the largest low-carb and glutenfree sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

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

412.491.0303. 1317eastcarson.blogspot.com.

Soergel Orchards Growing fresh produce for generations, this family-run farm sells everything you need for cooking dinner, decorating the house, or finding a great gift. 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

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

412.441.7960. 10576 Perry Hwy., Wexford.

724.940.6100. wholefoodsmarket.com.

RESTAURANTS Andrew’s Steakhouse This contemporary steak and fresh seafood restaurant offers an exclusive wine list and delicious dishes. 777 Casino Drive, North Shore.

412.231.7777. theriverscasino.com.

Bistro To Go A full-service, bistro-style restaurant, Bistro To Go’s menu features fresh sides and hot entrees like hearty, cross-cultural comfort foods; healthy favorites; and vegetarian, vegan, and gluten-free selections. Enjoy your next meal in the dining room or garden courtyard, or call for take-out or catering services!

415 East Ohio St., North Side. 412.231.0218. bistroandcompany.com.

Daphne Café At this family-run restaurant, Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus, is served with a smile.

5811 Ellsworth Ave., Shadyside. 412.441.1130. daphnecafepgh.com.

Grit & Grace

Hello Bistro With a 55-topping salad bar and extensive burger menu to boot, Hello Bistro satisfies all of your breakfast, lunch, and dinner expectations. Skip the line by ordering online, as it’s likely to get crowded with other hungry foodies. Oakland, South Side, Downtown, McCandless Crossing. hellobistro.com.

THE LIVERMORE From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, nonalcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600. thelivermorepgh.com.

McCormick & Schmick’s Seafood Restaurant The nation’s premier family of seafood restaurants is designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260.

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

Osteria 2350 A casual Italian eating establishment, similar to a tavern, yet less formal than a ristorante or trattoria, this space offers seasonal dishes featuring local ingredients.

2350 Railroad St., Strip District.

412.281.6595. osteria2350pittsburgh.com.

walnut GrIll Enjoy fresh, upscale casual dining fit for the entire family at four different locations. Order from the diverse, chefdriven 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.

Schools Chatham University This private, selective, fully accredited, and nonsectarian institution offers baccalaureate degrees to men and women, and co-ed graduate programs.

1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.

Chop, wok, and Talk!

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

Robert Morris University Located approximately 20 minutes from Downtown Pittsburgh, this 5,000-student university offers 60 undergraduate degree programs and 20 graduate degree programs.

6001 University Blvd., Moon Township.

800.762.0097. rmu.edu.

specialty Arnold’s Tea Arnold’s Tea aims to elevate their customers’ tea experience with a selection of natural and organic products prepared by a staff of highly knowledgeable baristas. 502 E. Ohio St., North Side. 412.322.2494. arnoldsteapittsburgh.com.

Blue Canary CoffeeHouse New to Mt. Lebanon, Blue Canary CoffeeHouse whips up its syrups from scratch for its coffee drinks, which include nitro coffee. The eclectic coffee shop also carries local ice cream and pastries, while catering to customers with gluten-free needs. 300 Mt. Lebanon Blvd., 412.344.7100. bluecanarycoffeehouse.com.

Big Horn Ranch This ranch builds its customer relationships with a foundation of trust — trust that every product sold will be grown the way an animal should be, according to nature’s design. The naturally and humanely raised livestock is grass-fed, and every high-quality meat is good for the environment, the animal, and you! Big Horn Ranch offers home delivery for CSA shares. 1670 Page Hollow Road, Pittsfield. 814.563.7348. bighornmeats.net.

edibleall egheny.com • edible Allegheny

51

BURGH BITS & BITES Enjoy 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.

412.901.7150. burghfoodtour.com.

Coffee Tree Roasters Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality.

The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops. Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com.

Delicious Raw Juice Bar A sanctuary for anyone who wants to improve their quality of life, Delicious Raw offers targeted nutritional boosts in the form of delicious and natural juice.

Energize yourself with its fresh and various selections.

280 Forbes Ave., Downtown. 412.281.1473. delraw.com.

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

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

Emerald Valley Artisans Dynamic duo Alisa Fava-Fasnacht and Alan Fasnacht grew up as farm kids. Passionate for the natural world, the pair married and started Emerald Valley Artisans, offering a selection of artisanal cheeses, biscotti, and gift boxes of goodies. The farm’s products can also be found at Soergel Orchards and the Main Street Farmers Market in Washington, Pa. Scenery Hill, emeraldvalleyartisans.com.

Espresso A Mano Drink in an espresso bar that provides high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville.

412.918.1864. espressoamano.com.

Farm to Table Pittsburgh

EVERY EDIBLE ALLEGHENY RECIPE

OUR

IN ONE PLACE

RECIPE BOX EdibleAllegheny.com/Recipes

52

edible Allegheny • October / November 2015

Farm to Table Pittsburgh provides Local Food Programs for schools, employers, senior residencies, and community groups as it strives to bridge the gap between consumers and local food producers.

Its Wellness Program and local food tastings aim to provide locally grown foods that benefit both physical and economic health. 412.563.8800. farmtotablepa.com.

FEDE PASTA Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., Irwin. 724.515.5983. fedepasta.com.

16 food artisans, 8 family farms, 1 urban farm, 4 dairies, 4 produce vendors, 2 farm cooperatives and 1 forager seeding 18 restaurants and a catering company.

Fortunes Gourmet Coffee For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees. Subscribe to its coffee subscriptions and have your favorite blend delivered at your doorstep.

412.771.7767. fortunescoffee.com.

FRESH FROM THE FARM JUICES This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, oneof-a-kind 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. 412.344.3047.

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

412.877.4223.

bigburrito.com

Healthy Pet Products Keep your pet healthy and happy with a variety of all natural and organic foods, treats, and accessories.

9805 McKnight Road, McCandless. 412.366.0700.

1742 Washington Road, Upper St. Clair. 412.831.3700. healthypetproducts.net.

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

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

412.841.4185. intellectualnutrition.net.

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

412.586.4346. loomshowroom.com.

edibl eallegheny.com • edible Allegheny

53

the Mattress Factory A museum of contemporary art that presents exhibits you can get into — room-sized environments, created by in-residence artists.

Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side.

412.231.3169. mattress.org.

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 Merchant Honoring the integrity of extra-virgin olive oil, this specialty store features 40 flavors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576. theolivemerchant.net.

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

412.586.4407. theolivetap.com.

Piccadilly Artisan Yogurt Experience fresh from the farm, organic frozen yogurt at Piccadilly Artisan Yogurt in Mt. Lebanon. Using all “real food” ingredients and 100 percent organic coconut milk for its vegan flavors, this shop has something healthful for kids and adults alike. 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.

54

Pittsburgh Parks Conservancy Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. The Parks Conservancy has since raised more than $84 million toward park improvements and recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org.

Pittsburgh Urban Gardening Project Whether you have acres of farmland or a single pot of soil, this project aims to teach Pittsburghers to sustainably garden and grow their own food in their own backyards. pittsburghurbangardens.com

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.

PUREDENT Smile brighter with this mercuryfree, 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.

Simpatico Espresso Serving high-quality coffee and tea, Simpatico Espresso aims to please caffeine and health lovers alike with its coffee drinks and Veggie Fusion Shakes. Keep an eye out for Simpatico’s expansion, coming this September! 425 Sixth Ave., Downtown.

412.287.7598. simpaticoespresso.com.

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

edible Allegheny • October / November 2015

Spinola’s Bake Shop This bakery now serves coffee, cappuccinos, and lattes in addition to a wide variety of homemade cookies, cakes, and pastries for all occasions. 3845 Old William Penn Highway, Murrysville. 724.519.7741. spinolasbakeshop.com.

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. 724.772.1060. exploresplash.com.

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

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

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

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

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

Weather Permitting Pittsburgh Now in its second year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery. Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. 510 Maryland Ave., Shadyside. weatherpermittingpgh.com.

Wheel and Wedge Cheese Shop Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Farmers Market Cooperative of East Liberty.

Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. wheelandwedge.com.

TRAVEL The Fairmont Pittsburgh Located in the heart of Pittsburgh’s business, cultural, and retail hub, the Fairmont offers 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 and available for tours.

1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

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.

Oglebay Resort & Conference Center A prime business meeting and vacation spot, Oglebay offers golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.com.

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.

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. 724.338.8884. visitwashingtoncountypa.com.

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

The Breathe Project This coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania that works together to clean up our air for the health of our families and economy. breatheproject.org.

HARDIN ACUPUNCTURE Experience acupuncture treatments for everything from women’s health, and anxiety, to depression and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com.

Himalayan Institute Deepen your practice of yoga and meditation, and better your holistic health. 300 Beverly Road, Mt. Lebanon.

412.344.7434. hipyoga.org.

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

724.417.6695. sanaview.com.

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

South Hills Power Yoga This studio offers both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.

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

Wines & Spirits Arsenal Cider House & Wine Cellar Sip high-quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville.

412.682.7699. arsenalciderhouse.com.

Christian W. Klay Winery

VISIT AMBRIDGE 2751 Duss Ave Ambridge, PA 15003 •••

VISIT mt lebo 300 Mt Lebanon Blvd Pittsburgh, PA 15234 bluecanarycoffeehouse.com •

@bluecanarycoffeehouse

Award-winning wines are sold at this restored 1880s barn, which is also suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.

DreadNought Wines From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is an oenophile’s fantasy. 3401 Liberty Ave., Bloomfield. 412.391.1709. dreadnoughtwines.com.

ENGINE HOUSE 25 WINERY This beautifully renovated firehouse features a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com.

East End Food Co-op 7516 Meade Street Pittsburgh, PA 15208

Gervasi Vineyard

(412) 242-3598

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

Daily Hours: 8 AM - 9 PM

www.eastendfood.coop

Glades Pike Winery Taste 20-plus varieties of award-winning wines. 2208 Glades Pike, Somerset.

814.445.3753. gladespikewinery.com.

open to everyone, every day

Greendance Winery Cheers to more than 40 distinct wines, from reds and white to blushes.

306 Deerfield Road, Mt. Pleasant.

724.547.6500. greendancewinery.com.

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

724.579.9897. jndcellars.com.

ediblea ll egheny.com • edible Allegheny

55

• Last Bite •

Le Macaron Sweeten your stack with the French flavors of fall

By Andrea Bosco Stehle • Photograph by Michael Fornataro • Styling by Samantha Casale

Imagine you’re strolling the streets of Paris in search of pastries unlike anything you’ve ever tasted. Wrapped in a blanket scarf and wearing a chic pair of boots, you park your bike in the Le Marais neighborhood and walk to the nearest pâtisserie for an almond croissant and a few flavored-packed macarons. Gaby et Jules Pastry Chef David Piquard is bringing the aforementioned daydream to life in Pittsburgh with his vibrant and delicious pastries, which include an array of colorful confections, such as Nougatine Honey, Coffee, Chocolate, Earl Grey Tea, Sea Salt Caramel, and Pistachio macarons, shown here. “The macaron has become iconic,” says Gaby et Jules Marketing Coordinator Julie Raffensperger. Hosting a fête?

Incorporate these delicate, yet dense, egg-white-and-almond-flour sweets into your de rigueur affair. As an alternate to a traditional cake, Gaby et Jules offers four- and 10-tiered macaron towers, too. “The recommended serving size is two to three macarons per guest,” Raffensperger says. “Some couples choose to pass them around in more of a catering style. There is a lot you can do, and it’s fun!” Consider doling out the dainty treats as favors or gifts, or fancying your Steelers tailgate with an assortment of Le Pittsburgh, a black and gold macaron filled with Irish Cream. Oui! Gaby et Jules, 5837 Forbes Ave., Squirrel Hill. 412.682.1966. 435 Market St., Market Square. 412.281.3818.

+

Shop online at gabyetjules.com

56

edible Allegheny • October / November 2015

Full in-network access to UPMC doctors and hospitals, now and always. It’s that simple.

The easiest way to know you’ll always have access to the top-ranked care of UPMC is by choosing UPMC Health Plan. In addition, you also get award-winning customer service, innovative health and wellness programs and more. So make things simple. Make UPMC Health Plan your choice.

Visit our site to find an affordable plan for you and your family.

UPMCHealthPlan.com

UPMCHealthPlan.com