The Pittsburgh Dish Mon, 20 Jul 2026 10:43:51 -0400 https://www.pittsburghdish.com/ en-us © 2026 The Pittsburgh Dish yes Pittsburgh, PA, USA Support this Podcast 4efb5a45-963a-5eab-aa01-01a89b39dc9c Doug Heilman episodic false Do you really know the food scene of Pittsburgh?! The Pittsburgh Dish introduces you to the people, places, and recipes that make our regional cuisine so special. By sharing personal stories, weekly recommendations, and community recipes, we aim to inspire you to connect with local taste makers and experience the unique flavors that shape our city. 

]]> Buzzsprout (https://www.buzzsprout.com) Pittsburgh, PGH, Regional, Food, Dining, Eating, Drink, Cooking, Recipes, Interview, Local, Human Interest Doug Heilman https://storage.buzzsprout.com/r37wyvu2tlfphz7d5decch8s2sx7?.jpg The Pittsburgh Dish https://www.pittsburghdish.com/ Douglas Heilman 108 Alyssa and Greg of 412 Food Rescue 108 Alyssa and Greg of 412 Food Rescue Perfectly good food gets thrown away every day, while neighbors a few miles away worry about their next meal. That disconnect is exactly what 412 Food Rescue is built to solve. We're joined by Alyssa Cholodofsky, CEO of 412 Food Rescue, and Greg Austin, Director of Distribution Initiatives, to break down how a smart, volunteer-powered system moves surplus food quickly and safely across Pittsburgh. 
 
We talk through the Food Rescue Hero app, the “matchmaking” technology that alerts volunteers to pickups from grocery stores, restaurants, bakeries, and more, then routes those donations straight to nonprofit partners. Alyssa explains the model, how food safety and liability concerns are addressed, and a software platform now used in cities across the country. Greg shares what it means to cook at the Good Food Project kitchen with an abundance mindset, creating ready-to-heat meals from whatever arrives while keeping dignity, nutrition, and cultural needs front and center. 
 
Then we take a fun turn with wine expert Catherine Montest... Swifties are giving white wine a boost, and Sancerre is suddenly hot. We cover Sancerre notes and flavor, what to pair it with, and why this trend matters for the broader wine market. 

Subscribe for more Pittsburgh food stories, share this with a friend, and leave a quick review so more listeners can find the show.

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]]> Perfectly good food gets thrown away every day, while neighbors a few miles away worry about their next meal. That disconnect is exactly what 412 Food Rescue is built to solve. We're joined by Alyssa Cholodofsky, CEO of 412 Food Rescue, and Greg Austin, Director of Distribution Initiatives, to break down how a smart, volunteer-powered system moves surplus food quickly and safely across Pittsburgh. 
 
We talk through the Food Rescue Hero app, the “matchmaking” technology that alerts volunteers to pickups from grocery stores, restaurants, bakeries, and more, then routes those donations straight to nonprofit partners. Alyssa explains the model, how food safety and liability concerns are addressed, and a software platform now used in cities across the country. Greg shares what it means to cook at the Good Food Project kitchen with an abundance mindset, creating ready-to-heat meals from whatever arrives while keeping dignity, nutrition, and cultural needs front and center. 
 
Then we take a fun turn with wine expert Catherine Montest... Swifties are giving white wine a boost, and Sancerre is suddenly hot. We cover Sancerre notes and flavor, what to pair it with, and why this trend matters for the broader wine market. 

Subscribe for more Pittsburgh food stories, share this with a friend, and leave a quick review so more listeners can find the show.

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]]> Doug Heilman Buzzsprout-19481535 Sun, 12 Jul 2026 17:00:00 -0400 2685 #412foodrescue, #foodrescuehero 3 108 full false 107 Chef Janet's Summer Hacks, Tips, and More 107 Chef Janet's Summer Hacks, Tips, and More Your summer plans are booked, the grill is hot, and somehow the simple question “what should we bring?” ignites stress. We sit down with Janet Loughran, aka Chef Life Hacks, to share the kind of real-world grilling tips, picnic hacks, and beach-day fixes that make you feel like you planned everything on purpose, even if you didn't. 

We talk charcoal grilling and an unexpectedly effective way to clean grill grates. Janet also breaks down cooking techniques that instantly upgrade your plate, from steaks to skewers. From transporting food in the car, keeping hot dishes warm, and portion planning for cookouts, Chef Janet shares easy tips for anyone. 

For beach picnic ideas, we dig into foods that hold up in the heat, including a pressed Italian muffuletta style sandwich that gets better as it sits, plus watermelon picking tips you will never forget and a couple family-friendly beach hacks for sand and valuables.

Find Janet on Instagram and Facebook @Chef.Life.Hacks and learn more at redwagonmeals.net. If this helps your next cookout, subscribe, share the episode with a friend, and leave a review so more people can find the show.

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]]> Your summer plans are booked, the grill is hot, and somehow the simple question “what should we bring?” ignites stress. We sit down with Janet Loughran, aka Chef Life Hacks, to share the kind of real-world grilling tips, picnic hacks, and beach-day fixes that make you feel like you planned everything on purpose, even if you didn't. 

We talk charcoal grilling and an unexpectedly effective way to clean grill grates. Janet also breaks down cooking techniques that instantly upgrade your plate, from steaks to skewers. From transporting food in the car, keeping hot dishes warm, and portion planning for cookouts, Chef Janet shares easy tips for anyone. 

For beach picnic ideas, we dig into foods that hold up in the heat, including a pressed Italian muffuletta style sandwich that gets better as it sits, plus watermelon picking tips you will never forget and a couple family-friendly beach hacks for sand and valuables.

Find Janet on Instagram and Facebook @Chef.Life.Hacks and learn more at redwagonmeals.net. If this helps your next cookout, subscribe, share the episode with a friend, and leave a review so more people can find the show.

Support the show

]]> Doug Heilman Buzzsprout-19410253 Sun, 28 Jun 2026 17:00:00 -0400 1946 3 107 full false 106 Chef Jackie Page - American Soul on a Plate 106 Chef Jackie Page - American Soul on a Plate A chef’s career can start early, or it can ignite the moment someone finally tells you, “You can do this.” Chef Jackie Page joins us to share the real story behind her Pittsburgh food journey, from years in restaurants to returning to culinary school at 47 with her sister’s help and belief. 

We dig into what Jackie is known for in Pittsburgh catering and private chef work, including shrimp and grits and roasted chicken that falls off the bone. She also breaks down how she plans menus with clients, why buffets can be smarter than plated dinners, and how temperature and timing can make food more enjoyable, not less. 

Then the conversation turns to one of the most meaningful chapters of her career: opening Love Rocks Cafe in McKees Rocks and pivoting during the pandemic to produce meals for the community. We also learn about her work with Table Magazine, Babesburgh, and her growing role in the beer world through Pink Boots Society and brewing education. 

To close, Ana Eats PGH hands us an easy Lawrenceville date night: Pizza Lupo for hot honey perfection, then Millie’s for a cool end to the evening.

Subscribe to The Pittsburgh Dish, share this episode with a food-loving friend, and leave a review so more people can find these Pittsburgh food stories.

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]]> A chef’s career can start early, or it can ignite the moment someone finally tells you, “You can do this.” Chef Jackie Page joins us to share the real story behind her Pittsburgh food journey, from years in restaurants to returning to culinary school at 47 with her sister’s help and belief. 

We dig into what Jackie is known for in Pittsburgh catering and private chef work, including shrimp and grits and roasted chicken that falls off the bone. She also breaks down how she plans menus with clients, why buffets can be smarter than plated dinners, and how temperature and timing can make food more enjoyable, not less. 

Then the conversation turns to one of the most meaningful chapters of her career: opening Love Rocks Cafe in McKees Rocks and pivoting during the pandemic to produce meals for the community. We also learn about her work with Table Magazine, Babesburgh, and her growing role in the beer world through Pink Boots Society and brewing education. 

To close, Ana Eats PGH hands us an easy Lawrenceville date night: Pizza Lupo for hot honey perfection, then Millie’s for a cool end to the evening.

Subscribe to The Pittsburgh Dish, share this episode with a food-loving friend, and leave a review so more people can find these Pittsburgh food stories.

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]]> Doug Heilman Buzzsprout-19376521 Sun, 21 Jun 2026 17:00:00 -0400 2304 3 106 full false 105 Mike Godlewski of EYV Restaurant 105 Mike Godlewski of EYV Restaurant What happens when a chef builds an entire menu where vegetables are the main event, and then commits to it night after night, season after season? Chef-owner Mike Godlewski joins us from EYV Restaurant (Eat Your Veggies) to explain how vegetables become the star of the plate through classical technique, fearless creativity, and a clear point of view he calls “the steakhouse of vegetables.”

Mike breaks down the thinking behind dishes like his cabbage pastrami, plus the practical realities of cooking hyper-seasonal produce in Pittsburgh when ramps are fleeting, rhubarb arrives late, and winter means brassicas are what nature gives you. We get into local sourcing with farms and collectives like Three Rivers Grown, and why EYV chose an all-electric induction line for efficiency, precision, and keeping a small open kitchen comfortable.

We learn how a menu can stay fresh without becoming chaos, why EYV leans on a three-course prix fixe in the dining room, and how the open-kitchen chef’s counter turns service into something closer to a dinner party. 

If you care about farm-to-table dining, vegetable-forward cooking, or the behind-the-scenes craft of running a small restaurant, this conversation will leave you hungry and smarter. Subscribe, share this with a Pittsburgh food lover, and leave a review so more people can find the show.

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]]> What happens when a chef builds an entire menu where vegetables are the main event, and then commits to it night after night, season after season? Chef-owner Mike Godlewski joins us from EYV Restaurant (Eat Your Veggies) to explain how vegetables become the star of the plate through classical technique, fearless creativity, and a clear point of view he calls “the steakhouse of vegetables.”

Mike breaks down the thinking behind dishes like his cabbage pastrami, plus the practical realities of cooking hyper-seasonal produce in Pittsburgh when ramps are fleeting, rhubarb arrives late, and winter means brassicas are what nature gives you. We get into local sourcing with farms and collectives like Three Rivers Grown, and why EYV chose an all-electric induction line for efficiency, precision, and keeping a small open kitchen comfortable.

We learn how a menu can stay fresh without becoming chaos, why EYV leans on a three-course prix fixe in the dining room, and how the open-kitchen chef’s counter turns service into something closer to a dinner party. 

If you care about farm-to-table dining, vegetable-forward cooking, or the behind-the-scenes craft of running a small restaurant, this conversation will leave you hungry and smarter. Subscribe, share this with a Pittsburgh food lover, and leave a review so more people can find the show.

Support the show

]]> Doug Heilman Buzzsprout-19344812 Sun, 14 Jun 2026 18:00:00 -0400 2267 3 105 full false 104 Laura Magone - The Wedding Cookie Table Community 104 Laura Magone - The Wedding Cookie Table Community The wedding cookie table is one of Pittsburgh’s most joyful food traditions.  We sit down with Laura McGone, founder of The Wedding Cookie Table Community, to talk about how a simple Facebook page started in 2015 as research for a documentary, and grew into a network of bakers preserving family recipes, cultural identity, and the “cradle to grave” role cookies play in our lives.

Laura challenges the common myth of the cookie table origin story. We also get into why recipe boxes matter, how handwritten recipe cards and imperfect old measurements can still guide us, and how the community helps people recover “lost” cookies just by describing what they remember.

Along the way, we talk record-setting cookie tables, Cookie Table University, and a major cookbook project tied to America’s 250th anniversary, plus the charitable cookie tables the group organizes for causes and communities in need. 

We switch gears to a healthy recommendation from Caleb of Cravings with Caleb (Live Fresh Juicery) and hear a comforting savory craving from Nick of Inside Out Cookie (his mom’s meatloaf, leftovers included). 

If you love Pittsburgh food, baking traditions, and practical tips like how many cookies per guest to plan, hit subscribe, share this with a fellow cookie-table fan, and leave us a review.

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]]> The wedding cookie table is one of Pittsburgh’s most joyful food traditions.  We sit down with Laura McGone, founder of The Wedding Cookie Table Community, to talk about how a simple Facebook page started in 2015 as research for a documentary, and grew into a network of bakers preserving family recipes, cultural identity, and the “cradle to grave” role cookies play in our lives.

Laura challenges the common myth of the cookie table origin story. We also get into why recipe boxes matter, how handwritten recipe cards and imperfect old measurements can still guide us, and how the community helps people recover “lost” cookies just by describing what they remember.

Along the way, we talk record-setting cookie tables, Cookie Table University, and a major cookbook project tied to America’s 250th anniversary, plus the charitable cookie tables the group organizes for causes and communities in need. 

We switch gears to a healthy recommendation from Caleb of Cravings with Caleb (Live Fresh Juicery) and hear a comforting savory craving from Nick of Inside Out Cookie (his mom’s meatloaf, leftovers included). 

If you love Pittsburgh food, baking traditions, and practical tips like how many cookies per guest to plan, hit subscribe, share this with a fellow cookie-table fan, and leave us a review.

Support the show

]]> Doug Heilman Buzzsprout-19308583 Sun, 07 Jun 2026 17:00:00 -0400 2413 3 104 full false 103 Jia Ji of @JiaAnimalSelfies 103 Jia Ji of @JiaAnimalSelfies We're joined by Jia (you may know them as @JiaAnimalSelfies), a Pittsburgh creator with roots in Chengdu, Sichuan, and a deep love for the kind of food that doesn’t apologize for being specific. Jia shares their family’s path from China to Pittsburgh, including stories shaped by the Cultural Revolution, immigration, and the restaurant work that helped make education possible. 

We talk about what “secret menu” really means, why it exists, and how to explore it without treating culture like a dare. For anyone chasing authentic Sichuan cuisine in Pittsburgh, Jia defines what mala actually is, how to prep your stomach before hot pot, and how sesame oil and soy milk fit into the tradition. Jia drops a smart Squirrel Hill hack for finding QR-code promos and ordering off-menu through delivery apps, plus local recommendations including dry hot pot at Little Corner Grill House and late-night options when the shift ends after midnight. 

If you like Pittsburgh food podcasts, Asian American stories, and real tips you can use tonight, hit play and come hungry. Subscribe to The Pittsburgh Dish, share this with a friend who always orders the same thing, and leave a review so more people can find the show.

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]]> We're joined by Jia (you may know them as @JiaAnimalSelfies), a Pittsburgh creator with roots in Chengdu, Sichuan, and a deep love for the kind of food that doesn’t apologize for being specific. Jia shares their family’s path from China to Pittsburgh, including stories shaped by the Cultural Revolution, immigration, and the restaurant work that helped make education possible. 

We talk about what “secret menu” really means, why it exists, and how to explore it without treating culture like a dare. For anyone chasing authentic Sichuan cuisine in Pittsburgh, Jia defines what mala actually is, how to prep your stomach before hot pot, and how sesame oil and soy milk fit into the tradition. Jia drops a smart Squirrel Hill hack for finding QR-code promos and ordering off-menu through delivery apps, plus local recommendations including dry hot pot at Little Corner Grill House and late-night options when the shift ends after midnight. 

If you like Pittsburgh food podcasts, Asian American stories, and real tips you can use tonight, hit play and come hungry. Subscribe to The Pittsburgh Dish, share this with a friend who always orders the same thing, and leave a review so more people can find the show.

Support the show

]]> Doug Heilman Buzzsprout-19267881 Sun, 31 May 2026 16:00:00 -0400 2328 3 103 full false 102 Mike Ambeliotis of Mediterra 102 Mike Ambeliotis of Mediterra We sit down with Mike Ambeliotis of Mediterra Bakehouse and Mediterra Cafe to talk about what it really takes to grow a family business without losing the craft, the standards, or the relationships that built it in the first place. A local bakery that still sells at Pittsburgh farmers markets is also baking bread for Whole Foods across the country, and that tension is what makes this conversation so good.

We go upstream to the ingredients. Mike breaks down their heritage grain work, including Red Fife grown in Arizona, natural pest control with ladybugs, and why milling their own flour gives them control from field to finished loaf. 

Then we spotlight Mediterra Cafe, the thoughtfully designed spaces in Sewickley, Mt Lebanon, Lawrenceville, and Cranberry, plus the in-house pastry program and chef-driven food that turns the bakery’s bread into full meals. 

Later in the show, wine expert Catherine Montest spotlights Ruby’s Wine House, and makes the case for wine flights as the fastest way to expand your palate. From exotic whites to bouquet-forward pours and horizontal flights that compare terroir across regions, you’ll leave with a clear plan for your next night out. 

Subscribe for more Pittsburgh food stories, share this with a bread or wine fan, and leave a review with your favorite loaf or wine flight pick.

Support the show

]]> We sit down with Mike Ambeliotis of Mediterra Bakehouse and Mediterra Cafe to talk about what it really takes to grow a family business without losing the craft, the standards, or the relationships that built it in the first place. A local bakery that still sells at Pittsburgh farmers markets is also baking bread for Whole Foods across the country, and that tension is what makes this conversation so good.

We go upstream to the ingredients. Mike breaks down their heritage grain work, including Red Fife grown in Arizona, natural pest control with ladybugs, and why milling their own flour gives them control from field to finished loaf. 

Then we spotlight Mediterra Cafe, the thoughtfully designed spaces in Sewickley, Mt Lebanon, Lawrenceville, and Cranberry, plus the in-house pastry program and chef-driven food that turns the bakery’s bread into full meals. 

Later in the show, wine expert Catherine Montest spotlights Ruby’s Wine House, and makes the case for wine flights as the fastest way to expand your palate. From exotic whites to bouquet-forward pours and horizontal flights that compare terroir across regions, you’ll leave with a clear plan for your next night out. 

Subscribe for more Pittsburgh food stories, share this with a bread or wine fan, and leave a review with your favorite loaf or wine flight pick.

Support the show

]]> Doug Heilman Buzzsprout-19230094 Sun, 24 May 2026 15:00:00 -0400 2368 3 102 full false 101 Zack Mazur, The Sizzle Sauce 101 Zack Mazur, The Sizzle Sauce A condiment that’s hard to categorize is usually the one worth chasing, and the Sizzle Sauce fits that bill. We talk with creator and owner Zack Mazur about a Pittsburgh-made sauce that starts with sweet barbecue vibes, shifts into a savory comfort-food depth, and then tags you with heat at the very end. 

Zack walks us through the real behind-the-scenes journey of building a small food business: the first batch made at home for his daughter’s chicken nuggets and fries, the rounds of tinkering, to the encouraging push of family and friends to do more. 

We round things out with two food wins: Sarah of Sarah Loves Yinz recommends Kitchen on Main in Ligonier for a treat-yourself brunch, and Sarah Kaminski of Best Ever Granola drops a weeknight “empty the fridge” taco hack that feeds a family without a strict recipe.

If you like discovering local Pittsburgh food brands, small business stories, and practical meal ideas, hit subscribe, share this with a sauce-loving friend, and leave a quick review so more people can find the show.

Support the show

]]> A condiment that’s hard to categorize is usually the one worth chasing, and the Sizzle Sauce fits that bill. We talk with creator and owner Zack Mazur about a Pittsburgh-made sauce that starts with sweet barbecue vibes, shifts into a savory comfort-food depth, and then tags you with heat at the very end. 

Zack walks us through the real behind-the-scenes journey of building a small food business: the first batch made at home for his daughter’s chicken nuggets and fries, the rounds of tinkering, to the encouraging push of family and friends to do more. 

We round things out with two food wins: Sarah of Sarah Loves Yinz recommends Kitchen on Main in Ligonier for a treat-yourself brunch, and Sarah Kaminski of Best Ever Granola drops a weeknight “empty the fridge” taco hack that feeds a family without a strict recipe.

If you like discovering local Pittsburgh food brands, small business stories, and practical meal ideas, hit subscribe, share this with a sauce-loving friend, and leave a quick review so more people can find the show.

Support the show

]]> Doug Heilman Buzzsprout-19191514 Sun, 17 May 2026 18:00:00 -0400 2168 3 101 full false 100 Maddy Hernandez of Pastries A-La-Carte 100 Maddy Hernandez of Pastries A-La-Carte Episode 100 hits a little different, because the best parts of Pittsburgh food culture aren’t just pierogi, pepperoni rolls, and perfect cookie tables. It’s the way people use food to find each other, support each other, and build something that lasts. 

We're joined by Shayla Penn, who returns to the table to share what’s happened since her early appearance on the show, and it’s a lot: hosting cooking demos & competitions, founding a non-profit, all while her Facebook community Burgh Eats and Treats has grown to nearly 33,000 members. Shayla is truly cooking with fire in our food community. 

Then we go from community power to cookie craft with Maddy Hernandez of Pastries A-La-Carte in Pleasant Hills. Maddy is the lead cookie decorator, and she breaks down what it takes to oversee custom cutouts, weddings, and wholesale at a busy Pittsburgh bakery. She shares the sweet headline you’ll want to repeat: Pastries A-La-Carte is the official bake shop of the Pittsburgh Penguins, with desserts in the suites and beyond, plus the behind-the-scenes systems that keep quality high when the volume is nonstop.

If you like Pittsburgh bakeries, and stories about how local food turns into real connection, you’ll feel right at home here. Subscribe for more, share this with a friend who loves a good cookie, and leave a review so more people can find the show.

Support the show

]]> Episode 100 hits a little different, because the best parts of Pittsburgh food culture aren’t just pierogi, pepperoni rolls, and perfect cookie tables. It’s the way people use food to find each other, support each other, and build something that lasts. 

We're joined by Shayla Penn, who returns to the table to share what’s happened since her early appearance on the show, and it’s a lot: hosting cooking demos & competitions, founding a non-profit, all while her Facebook community Burgh Eats and Treats has grown to nearly 33,000 members. Shayla is truly cooking with fire in our food community. 

Then we go from community power to cookie craft with Maddy Hernandez of Pastries A-La-Carte in Pleasant Hills. Maddy is the lead cookie decorator, and she breaks down what it takes to oversee custom cutouts, weddings, and wholesale at a busy Pittsburgh bakery. She shares the sweet headline you’ll want to repeat: Pastries A-La-Carte is the official bake shop of the Pittsburgh Penguins, with desserts in the suites and beyond, plus the behind-the-scenes systems that keep quality high when the volume is nonstop.

If you like Pittsburgh bakeries, and stories about how local food turns into real connection, you’ll feel right at home here. Subscribe for more, share this with a friend who loves a good cookie, and leave a review so more people can find the show.

Support the show

]]> Doug Heilman Buzzsprout-19154263 Sun, 10 May 2026 19:00:00 -0400 2487 3 100 full false 099 Pittsburgh Food Cravings with Caleb 099 Pittsburgh Food Cravings with Caleb We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment.

Then we swap notes on where to eat and drink right now, from daytime sandwich runs to date-night cocktails. Caleb shares why Curbside keeps winning him over, why Bar Botanico’s bartender’s choice is a game-changer, and why Fat Butcher belongs on your short list when you want a fresh, fast lunch. We also talk about neighborhood energy and how places like Bloomfield can become your own mini food tour when you follow the cravings.

Later we tackle the subject of gluten free wine. Wine expert Catherine Montest breaks down how gluten can show up through barrel sealing or fining agents, what “under 20 parts per million” really means, and what to do if you’re hypersensitive. 

Then Al Lombardozzi of Robal's Food Truck shares his day-off comfort move: a rich mac and cheese built from heavy cream, garlic, butter, and grated cheese, studded with shrimp and whatever’s in the fridge that day.

Subscribe for more Pittsburgh food stories, share this with a friend who’s always hungry, and leave a review if you want to help the show grow. What Pittsburgh spot are you craving right now?

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]]> We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment.

Then we swap notes on where to eat and drink right now, from daytime sandwich runs to date-night cocktails. Caleb shares why Curbside keeps winning him over, why Bar Botanico’s bartender’s choice is a game-changer, and why Fat Butcher belongs on your short list when you want a fresh, fast lunch. We also talk about neighborhood energy and how places like Bloomfield can become your own mini food tour when you follow the cravings.

Later we tackle the subject of gluten free wine. Wine expert Catherine Montest breaks down how gluten can show up through barrel sealing or fining agents, what “under 20 parts per million” really means, and what to do if you’re hypersensitive. 

Then Al Lombardozzi of Robal's Food Truck shares his day-off comfort move: a rich mac and cheese built from heavy cream, garlic, butter, and grated cheese, studded with shrimp and whatever’s in the fridge that day.

Subscribe for more Pittsburgh food stories, share this with a friend who’s always hungry, and leave a review if you want to help the show grow. What Pittsburgh spot are you craving right now?

Support the show

]]> Doug Heilman Buzzsprout-19116108 Sun, 03 May 2026 17:00:00 -0400 1913 3 99 full false 098 Inside Out Cookie 098 Inside Out Cookie We sit down with Nick, founder and head baker of Inside Out Cookie, to unpack the double meaning behind the name, what makes these big filled cookies different from anything you grab at the grocery store, and why in-person events and festivals became a turning point.

Nick walks us through flavor development and the realities of small-batch baking at scale, including why Dubai Chocolate became the breakout best seller, and how he keeps costs and quality in check by making pistachio cream from scratch. We also get nerdy about ingredients and freshness: from locally milled flour to packaging choices that make freezing cookies actually work. 

Then the conversation goes deeper. Nick shares how he learned to bake while incarcerated in a federal minimum-security prison, how purpose and community changed his trajectory, and why he’s committed to hiring and supporting others who are rebuilding their lives. 

Plus, we round out the Pittsburgh food talk with a Strip District Vietnamese recommendation for banh mi and pho at Maiku, and a quick, bold curry idea from Priya and Glen of Anar Gourmet Foods featuring eggplant, optional beef, and tangy tamarind.

Subscribe for more Pittsburgh food stories, share this with a friend who loves cookies, and leave a review to help more listeners find the show. What part of Nick’s story stuck with you most?

Support the show

]]> We sit down with Nick, founder and head baker of Inside Out Cookie, to unpack the double meaning behind the name, what makes these big filled cookies different from anything you grab at the grocery store, and why in-person events and festivals became a turning point.

Nick walks us through flavor development and the realities of small-batch baking at scale, including why Dubai Chocolate became the breakout best seller, and how he keeps costs and quality in check by making pistachio cream from scratch. We also get nerdy about ingredients and freshness: from locally milled flour to packaging choices that make freezing cookies actually work. 

Then the conversation goes deeper. Nick shares how he learned to bake while incarcerated in a federal minimum-security prison, how purpose and community changed his trajectory, and why he’s committed to hiring and supporting others who are rebuilding their lives. 

Plus, we round out the Pittsburgh food talk with a Strip District Vietnamese recommendation for banh mi and pho at Maiku, and a quick, bold curry idea from Priya and Glen of Anar Gourmet Foods featuring eggplant, optional beef, and tangy tamarind.

Subscribe for more Pittsburgh food stories, share this with a friend who loves cookies, and leave a review to help more listeners find the show. What part of Nick’s story stuck with you most?

Support the show

]]> Doug Heilman Buzzsprout-19075378 Sun, 26 Apr 2026 17:00:00 -0400 2319 3 98 full false 097 Trevor and Jess of Community Cultures 097 Trevor and Jess of Community Cultures Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it matters beyond trendy jars on a countertop. 

We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight local and seasonal ingredients, including foraged fruit that captures the flavor of Western Pennsylvania. On the education side, we dig into workshops from kombucha to miso, and how fermentation skills can move from curiosity to real confidence at home.

Trevor and Jess share their views on ethics, accessibility, and the challenge of running a values-driven food business without chasing growth. If you care about gut health, cultural heritage, sustainable small business, or just better flavor, this episode gives you a clear next step.

Subscribe for more Pittsburgh food stories, share this with a friend who loves pickles or kombucha, and leave a review with the one fermented food you want to learn next.

Support the show

]]> Fermentation is happening all around you, and once you understand it, your kitchen gets bigger. We sit down with Trevor Ring and Jess Canose of Community Cultures to unpack what fermentation actually is and why it matters beyond trendy jars on a countertop. 

We also get specific about what Community Cultures makes and teaches. Trevor shares how live cultured sodas built on water kefir (tibicos) become a way to spotlight local and seasonal ingredients, including foraged fruit that captures the flavor of Western Pennsylvania. On the education side, we dig into workshops from kombucha to miso, and how fermentation skills can move from curiosity to real confidence at home.

Trevor and Jess share their views on ethics, accessibility, and the challenge of running a values-driven food business without chasing growth. If you care about gut health, cultural heritage, sustainable small business, or just better flavor, this episode gives you a clear next step.

Subscribe for more Pittsburgh food stories, share this with a friend who loves pickles or kombucha, and leave a review with the one fermented food you want to learn next.

Support the show

]]> Doug Heilman Buzzsprout-19040024 Sun, 19 Apr 2026 16:00:00 -0400 2759 3 97 full false 096 Taste Of The Draft, Hometown Coffee, and Curry That Smokes 096 Taste Of The Draft, Hometown Coffee, and Curry That Smokes Food can be fun, but it can also be a funding engine, and Pittsburgh’s NFL Draft week is about to prove it. We sit down with Ann Marie Krautheim, CEO of GENYOUth, to unpack how Taste Of The Draft turns a night of great bites, Steelers pride, and live entertainment into real support for kids who need breakfast to start the school day ready to learn. If you care about Pittsburgh, school meals, or smarter ways to fight food insecurity, this conversation hits home fast. 

Caleb from Cravings With Caleb shares a hometown coffee recommendation and an unexpectedly craveable detail: sweet oak syrup, a warm, woodsy addition that changes how you think about a coffee order. 

Chef Missy Terrell walks us through Jamaican curry chicken with coconut rice, a stovetop, weeknight-friendly recipe built on bold spice, smart technique, and comfort you can share with friends and family. 

Subscribe for more Pittsburgh food stories, share this with a friend who loves draft week, and leave a review to help more people find the show. What part are you most curious about: the charity impact, oak syrup coffee, or the curry method?

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]]> Food can be fun, but it can also be a funding engine, and Pittsburgh’s NFL Draft week is about to prove it. We sit down with Ann Marie Krautheim, CEO of GENYOUth, to unpack how Taste Of The Draft turns a night of great bites, Steelers pride, and live entertainment into real support for kids who need breakfast to start the school day ready to learn. If you care about Pittsburgh, school meals, or smarter ways to fight food insecurity, this conversation hits home fast. 

Caleb from Cravings With Caleb shares a hometown coffee recommendation and an unexpectedly craveable detail: sweet oak syrup, a warm, woodsy addition that changes how you think about a coffee order. 

Chef Missy Terrell walks us through Jamaican curry chicken with coconut rice, a stovetop, weeknight-friendly recipe built on bold spice, smart technique, and comfort you can share with friends and family. 

Subscribe for more Pittsburgh food stories, share this with a friend who loves draft week, and leave a review to help more people find the show. What part are you most curious about: the charity impact, oak syrup coffee, or the curry method?

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]]> Doug Heilman Buzzsprout-18990755 Sun, 12 Apr 2026 18:00:00 -0400 1517 3 96 full false 095 Sarah Kaminski of Best Ever Granola 095 Sarah Kaminski of Best Ever Granola What do you do when the thing you built suddenly stops working and you still need to pay the bills? We talk with Sarah Kaminsky, founder of Best Ever Granola, about turning a pandemic pivot into a fast-growing food brand that’s now stocked by more than 100 retailers across 10 states.

Sarah breaks down what makes her small batch granola different in a crowded aisle: gluten-free and vegan recipes with intentionally low sugar, sweetened only with pure Pennsylvania maple syrup from Paul Family Farms. We get into why ingredient sourcing is a non-negotiable and how local partnerships shape great flavor and necessary connection. a

Then Ken from Point State Fork names the buffalo chicken fix she takes out-of-towners to every time: Spak Brothers Buffalo Chicken Pizza in Garfield. 

Finally, Chef Ken of KCZ Cuisine gives us a weeknight-friendly Hainanese chicken rice method that turns one pot into multiple meals, with ginger-scallion broth that becomes a soup you can sip all week.

Subscribe for more Pittsburgh food stories, share this with a friend who loves local brands, and leave a review so more listeners can find the show.

Support the show

]]> What do you do when the thing you built suddenly stops working and you still need to pay the bills? We talk with Sarah Kaminsky, founder of Best Ever Granola, about turning a pandemic pivot into a fast-growing food brand that’s now stocked by more than 100 retailers across 10 states.

Sarah breaks down what makes her small batch granola different in a crowded aisle: gluten-free and vegan recipes with intentionally low sugar, sweetened only with pure Pennsylvania maple syrup from Paul Family Farms. We get into why ingredient sourcing is a non-negotiable and how local partnerships shape great flavor and necessary connection. a

Then Ken from Point State Fork names the buffalo chicken fix she takes out-of-towners to every time: Spak Brothers Buffalo Chicken Pizza in Garfield. 

Finally, Chef Ken of KCZ Cuisine gives us a weeknight-friendly Hainanese chicken rice method that turns one pot into multiple meals, with ginger-scallion broth that becomes a soup you can sip all week.

Subscribe for more Pittsburgh food stories, share this with a friend who loves local brands, and leave a review so more listeners can find the show.

Support the show

]]> Doug Heilman Buzzsprout-18887245 Sun, 22 Mar 2026 17:00:00 -0400 2278 3 95 full false 094 Rob and Al of Robal's Food Truck 094 Rob and Al of Robal's Food Truck A food truck can look like the dream until you’re double-frying fries in a tiny kitchen, guessing crowds at breweries, and trying to pay every bill on time. Rob and Al of Robal's Food Truck walk me through what it really takes to turn a long-running idea into a local success story, and why “working for ourselves” is the point even when it gets stressful. 

We get into the food first because their menu is the hook: the Double Yoi double smash burger, the CBR chicken bacon ranch with house-ground chicken thighs, and loaded fries that are fresh-cut. If you care about scratch cooking, comfort food done right, and the best food to pair with a great Pittsburgh beer, this one is for you. 

We zoom out to the story behind the truck: a friendship that starts in Boy Scouts, two grandmas who shaped their taste and work ethic, and the leap from corporate food life to mobile food freedom. They share how they landed their truck, what they’re learning about selling out versus over-prepping, and where you can catch them at Pittsburgh breweries like Hitchhiker, Trace, Grist House, and Allegheny City. 

If you like the show, subscribe, share it with a friend who loves Pittsburgh food trucks, and leave a review so more people can find us.

Support the show

]]> A food truck can look like the dream until you’re double-frying fries in a tiny kitchen, guessing crowds at breweries, and trying to pay every bill on time. Rob and Al of Robal's Food Truck walk me through what it really takes to turn a long-running idea into a local success story, and why “working for ourselves” is the point even when it gets stressful. 

We get into the food first because their menu is the hook: the Double Yoi double smash burger, the CBR chicken bacon ranch with house-ground chicken thighs, and loaded fries that are fresh-cut. If you care about scratch cooking, comfort food done right, and the best food to pair with a great Pittsburgh beer, this one is for you. 

We zoom out to the story behind the truck: a friendship that starts in Boy Scouts, two grandmas who shaped their taste and work ethic, and the leap from corporate food life to mobile food freedom. They share how they landed their truck, what they’re learning about selling out versus over-prepping, and where you can catch them at Pittsburgh breweries like Hitchhiker, Trace, Grist House, and Allegheny City. 

If you like the show, subscribe, share it with a friend who loves Pittsburgh food trucks, and leave a review so more people can find us.

Support the show

]]> Doug Heilman Buzzsprout-18850353 Sun, 15 Mar 2026 18:00:00 -0400 2188 3 94 full false 093 Ken of Point State Fork 093 Ken of Point State Fork We sit down with Ken of Point State Fork to trace the roots of a lovingly curated feed that blends Pittsburgh eats, travel snapshots, and bakes that carry a personal legacy. From a dried sourdough starter gifted by Third Space Bakery to Earl Grey scones with rose glaze, Ken shows how documenting meals can honor a partner’s creative spirit while lifting up local businesses that make a neighborhood feel like home.

We widen the lens with Sarah of Sarah Loves Yinz, who spotlights Rocco’s Slice House hidden inside a Shop ‘n Save in Greensburg. Think high-quality olive oil, house-shredded cheese, and a 72-hour dough ferment that delivers New York-style pies.  

Then Chef Joe Peroney teaches homemade ricotta you’ll actually make. He also announces a Mother’s Day–weekend pasta class at Goat Rodeo Farm, complete with baby goats and a professional photo keepsake—because the best food memories are the ones we get to hold.

Subscribe, share with a friend who loves local food stories, and leave a review to help more listeners find the show. What dish are you making after you listen?

Support the show

]]> We sit down with Ken of Point State Fork to trace the roots of a lovingly curated feed that blends Pittsburgh eats, travel snapshots, and bakes that carry a personal legacy. From a dried sourdough starter gifted by Third Space Bakery to Earl Grey scones with rose glaze, Ken shows how documenting meals can honor a partner’s creative spirit while lifting up local businesses that make a neighborhood feel like home.

We widen the lens with Sarah of Sarah Loves Yinz, who spotlights Rocco’s Slice House hidden inside a Shop ‘n Save in Greensburg. Think high-quality olive oil, house-shredded cheese, and a 72-hour dough ferment that delivers New York-style pies.  

Then Chef Joe Peroney teaches homemade ricotta you’ll actually make. He also announces a Mother’s Day–weekend pasta class at Goat Rodeo Farm, complete with baby goats and a professional photo keepsake—because the best food memories are the ones we get to hold.

Subscribe, share with a friend who loves local food stories, and leave a review to help more listeners find the show. What dish are you making after you listen?

Support the show

]]> Doug Heilman Buzzsprout-18809510 Sun, 08 Mar 2026 18:00:00 -0400 1832 3 93 full false 092 Chef Missy Terrell - Grit To Gourmet 092 Chef Missy Terrell - Grit To Gourmet We sit down with Chef Missy Terrell to trace her arc from a pandemic-era kitchen table to Community Kitchen Pittsburgh, a training program that unlocked professional technique, industry mentors, and a calling to serve. Her story is raw and generous, from turning “apple butter” into Tug Butter, and transforming that love into a catering brand and a toolkit for her autistic son to thrive.

Missy shares how real ingredients—think chicken masala with brown rice, bright salads, and fresh berries—can reshape palates, cut stigma in the lunch line, and set kids up for long-term health in Pittsburgh Public Schools. Along the way, Missy talks about learning at scale in commercial kitchens, the power of mentors who “pour in,” and the pride of a child unknowingly loving the meals his own mom helped create.

Missy is now an ACF member earning a Harvard certification in culinary physics, teaching students at Allegheny County Jail to earn food handler cards, and returning to CKP as an instructor to break barriers for the next cohort. We celebrate one of the city’s favorite Lenten fish fry—hello, haddock and from-scratch tartar sauce—and the adrenaline of guest-chef dinners that raise the bar for technique and plating. 

Hungry for hope, grit, and ridiculously good food? Hit play, subscribe for more stories from Pittsburgh’s kitchens, and leave a review to tell us the dish you want to see go scratch next.

Support the show

]]> We sit down with Chef Missy Terrell to trace her arc from a pandemic-era kitchen table to Community Kitchen Pittsburgh, a training program that unlocked professional technique, industry mentors, and a calling to serve. Her story is raw and generous, from turning “apple butter” into Tug Butter, and transforming that love into a catering brand and a toolkit for her autistic son to thrive.

Missy shares how real ingredients—think chicken masala with brown rice, bright salads, and fresh berries—can reshape palates, cut stigma in the lunch line, and set kids up for long-term health in Pittsburgh Public Schools. Along the way, Missy talks about learning at scale in commercial kitchens, the power of mentors who “pour in,” and the pride of a child unknowingly loving the meals his own mom helped create.

Missy is now an ACF member earning a Harvard certification in culinary physics, teaching students at Allegheny County Jail to earn food handler cards, and returning to CKP as an instructor to break barriers for the next cohort. We celebrate one of the city’s favorite Lenten fish fry—hello, haddock and from-scratch tartar sauce—and the adrenaline of guest-chef dinners that raise the bar for technique and plating. 

Hungry for hope, grit, and ridiculously good food? Hit play, subscribe for more stories from Pittsburgh’s kitchens, and leave a review to tell us the dish you want to see go scratch next.

Support the show

]]> Doug Heilman Buzzsprout-18768811 Sun, 01 Mar 2026 18:00:00 -0500 2478 3 92 full false 091 Anar Gourmet Foods 091 Anar Gourmet Foods Craving Indian cooking without the sprawling spice cabinet or the burn? We sit down with Priya and Glenn of Anar Gourmet Foods to unpack how they took a grandmother’s eight-hour curry powder and built it into clear, reliable seasoning kits you can cook on a Tuesday night. Think authentic South Indian flavor, simplified steps, and heat you control—not bland shortcuts.

Then we head across town for a sweet curveball. Ana Anthony introduces Leona’s “crisp witch,” an ice cream sandwich built with plush rice krispie treats around flavors like vanilla, chocolate, and bright plum at their new Garfield shop—lactose-free, gluten-friendly, and best eaten fresh. 

Later we close with pure nostalgia as Chris Beers of Grandpa Joe’s shares his grandmother’s meat pies, a steam-and-broth ritual that proves food memories travel far.

If this episode sparks your appetite, tap follow, share it with a friend who needs a weeknight win, and leave a quick review—your support helps more Pittsburgh food lovers find the show.

Support the show

]]> Craving Indian cooking without the sprawling spice cabinet or the burn? We sit down with Priya and Glenn of Anar Gourmet Foods to unpack how they took a grandmother’s eight-hour curry powder and built it into clear, reliable seasoning kits you can cook on a Tuesday night. Think authentic South Indian flavor, simplified steps, and heat you control—not bland shortcuts.

Then we head across town for a sweet curveball. Ana Anthony introduces Leona’s “crisp witch,” an ice cream sandwich built with plush rice krispie treats around flavors like vanilla, chocolate, and bright plum at their new Garfield shop—lactose-free, gluten-friendly, and best eaten fresh. 

Later we close with pure nostalgia as Chris Beers of Grandpa Joe’s shares his grandmother’s meat pies, a steam-and-broth ritual that proves food memories travel far.

If this episode sparks your appetite, tap follow, share it with a friend who needs a weeknight win, and leave a quick review—your support helps more Pittsburgh food lovers find the show.

Support the show

]]> Doug Heilman Buzzsprout-18726900 Sun, 22 Feb 2026 17:00:00 -0500 2348 3 91 full false 090 Chef Ken of KCZ Cuisine 090 Chef Ken of KCZ Cuisine What happens when homestyle Chinese comfort meets classical technique and a crash course in high-stakes private dining? We sit down with Chef Ken, owner of KCZ Cuisine to find out how family recipes, a quarter-life pivot, and a relentless focus on hospitality has shaped one of Pittsburgh’s most sought-after private chef services.

We dive into the dishes that define Ken's style: tomato and egg stir-fry that never leaves a family table, glossy soy-braised pork belly, and dumplings by the hundred for Lunar New Year. Ken breaks down hot pot for first-timers as just one of his in-home experiences, all guided by omotenashi, the Japanese idea of wholehearted hospitality.  

Toronto’s food scene igniting a passion that outlived a molecular biology degree, and steered Ken professionally to the culinary arts. After front-of-house work cemented his love of people, culinary school and a rigorous stint at the Rivers Club taught the fundamentals recipes can’t. Then came trial by fire learning: a whirlwind personal chef role for a billionaire in Los Angeles, delivering multi-course lunches and dinners every day. Pressure refined his sourcing, menu planning, and calm under chaos—skills he brought home to launch KCZ Cuisine, serving up personalized meal prep and in-home events today. 

Come for the story, stay for the practical tips—and leave hungry to try something new.

Enjoyed the conversation? Subscribe, share with a friend who loves food, and leave a review to help others discover the show.

Support the show

]]> What happens when homestyle Chinese comfort meets classical technique and a crash course in high-stakes private dining? We sit down with Chef Ken, owner of KCZ Cuisine to find out how family recipes, a quarter-life pivot, and a relentless focus on hospitality has shaped one of Pittsburgh’s most sought-after private chef services.

We dive into the dishes that define Ken's style: tomato and egg stir-fry that never leaves a family table, glossy soy-braised pork belly, and dumplings by the hundred for Lunar New Year. Ken breaks down hot pot for first-timers as just one of his in-home experiences, all guided by omotenashi, the Japanese idea of wholehearted hospitality.  

Toronto’s food scene igniting a passion that outlived a molecular biology degree, and steered Ken professionally to the culinary arts. After front-of-house work cemented his love of people, culinary school and a rigorous stint at the Rivers Club taught the fundamentals recipes can’t. Then came trial by fire learning: a whirlwind personal chef role for a billionaire in Los Angeles, delivering multi-course lunches and dinners every day. Pressure refined his sourcing, menu planning, and calm under chaos—skills he brought home to launch KCZ Cuisine, serving up personalized meal prep and in-home events today. 

Come for the story, stay for the practical tips—and leave hungry to try something new.

Enjoyed the conversation? Subscribe, share with a friend who loves food, and leave a review to help others discover the show.

Support the show

]]> Doug Heilman Buzzsprout-18688337 Sun, 15 Feb 2026 18:00:00 -0500 2413 3 90 full false 089 Jennifer Grippo of the Original Oyster House 089 Jennifer Grippo of the Original Oyster House A 155-year-old bar in Market Square doesn’t survive by chasing trends; it survives by knowing exactly who it is. We sit with owner Jen Grippo of Pittsburgh’s Original Oyster House and dig into the choices that keep a landmark alive: a no-frills tavern seafood identity, house-made sauces with stories, and a jumbo fish sandwich that defines comfort. 

Market Square’s reconstruction for the 2026 NFL Draft could have been a setback, but Jen treats it like a stage. She walks us through the expanded patio, the daily dance with fences and foot traffic, and the unwavering customers who “go through the trenches” to reach the door. 

We celebrate the balance between preservation and small, smart updates—from the traditional fish sandwich to a salmon salad that meets modern needs without dimming the classics. 

Later in the show, we take a sweet detour with Ken of Point State Fork to Butterwood Bake Consortium in Lawrenceville, a late-night dessert haven where cakes carry lavender, black sesame, and Earl Grey notes, and the doors stay open until 11 for a different kind of nightlife.

If this story of grit, hospitality, and city pride resonates, tap follow, share it with a Pittsburgh friend, and leave a quick review so more listeners can find us. Your support helps keep these neighborhood stories on the air.

Support the show

]]> A 155-year-old bar in Market Square doesn’t survive by chasing trends; it survives by knowing exactly who it is. We sit with owner Jen Grippo of Pittsburgh’s Original Oyster House and dig into the choices that keep a landmark alive: a no-frills tavern seafood identity, house-made sauces with stories, and a jumbo fish sandwich that defines comfort. 

Market Square’s reconstruction for the 2026 NFL Draft could have been a setback, but Jen treats it like a stage. She walks us through the expanded patio, the daily dance with fences and foot traffic, and the unwavering customers who “go through the trenches” to reach the door. 

We celebrate the balance between preservation and small, smart updates—from the traditional fish sandwich to a salmon salad that meets modern needs without dimming the classics. 

Later in the show, we take a sweet detour with Ken of Point State Fork to Butterwood Bake Consortium in Lawrenceville, a late-night dessert haven where cakes carry lavender, black sesame, and Earl Grey notes, and the doors stay open until 11 for a different kind of nightlife.

If this story of grit, hospitality, and city pride resonates, tap follow, share it with a Pittsburgh friend, and leave a quick review so more listeners can find us. Your support helps keep these neighborhood stories on the air.

Support the show

]]> Doug Heilman Buzzsprout-18644550 Sun, 08 Feb 2026 17:00:00 -0500 2389 3 89 full false 088 Sarah Loves Yinz 088 Sarah Loves Yinz Craving a guide that actually helps you eat, drink, and explore without the guesswork? We sit down with Sarah of “Sarah Loves Yinz” to map real-world ways to support small businesses. Sarah shares how her journey from running restaurant socials to curating regional getaways taught her what works online: fewer, smarter posts; clickable locations; clean tags; and a human voice that makes people feel welcome. 

Then, our wine detour lands at Spill in Bloomfield, a relaxed corner bar pouring rare Italian wines by the glass. Expect generous tastes, gentle questions, and a path to the bottle that suits your palate. Bring your own dinner from the neighborhood and make it a night.

Rounding things out, Diane and Matt from Two Ugly Mugs drop two soul-warming, low-effort recipes: slow-cooker salsa shredded pork over rice and a five-minute shakshuka riff that turns brunch into a win. 

If you’re ready to find new favorites, support the people behind them, and build weekends that feel full without feeling forced, press play. If you enjoyed the show, please follow, share with a friend, and leave a quick review—what neighborhood gem should we feature next?

Support the show

]]> Craving a guide that actually helps you eat, drink, and explore without the guesswork? We sit down with Sarah of “Sarah Loves Yinz” to map real-world ways to support small businesses. Sarah shares how her journey from running restaurant socials to curating regional getaways taught her what works online: fewer, smarter posts; clickable locations; clean tags; and a human voice that makes people feel welcome. 

Then, our wine detour lands at Spill in Bloomfield, a relaxed corner bar pouring rare Italian wines by the glass. Expect generous tastes, gentle questions, and a path to the bottle that suits your palate. Bring your own dinner from the neighborhood and make it a night.

Rounding things out, Diane and Matt from Two Ugly Mugs drop two soul-warming, low-effort recipes: slow-cooker salsa shredded pork over rice and a five-minute shakshuka riff that turns brunch into a win. 

If you’re ready to find new favorites, support the people behind them, and build weekends that feel full without feeling forced, press play. If you enjoyed the show, please follow, share with a friend, and leave a quick review—what neighborhood gem should we feature next?

Support the show

]]> Doug Heilman Buzzsprout-18567700 Sun, 25 Jan 2026 20:00:00 -0500 2050 3 88 full false 087 Grandpa Joe’s Candy Shop 087 Grandpa Joe’s Candy Shop We sit down with Christopher Beers, the founder of Grandpa Joe’s, to learn the journey from one 900-square-foot Strip District shop to 21 locations across five states. Chris pulls back the curtain on how that magic gets made. From sourcing regional candies that never went national, Japanese Kit Kats and UK Cadbury, the network Grandpa Joes has built is just as astounding. 

We dig into craft soda culture and why pinpoint carbonation from Natrona's Red Ribbon feels different, then explore the wild-but-drinkable Grandpa Joe’s soda line—ketchup, pickle, sarsaparilla, even “hot dog water”—engineered to be drinkable and enjoyed, not just photographed.

Each store runs local socials to stay neighborly, and cleaver marketing keeps the focus on fun. Whether it's thousands of tiny ducks lining Canonsburg streets or handing out 35,000 bananas at a parade— these stunts keep folks coming back to Grandpa Joe's for more. 

We also zoom out to the Pittsburgh food scene with Ana from Ana Eats Pittsburgh, who points wing lovers to Wiggy’s for crispy wings with a pitch-perfect honey habanero sauce and standout onion rings. To warm the week, we revisit Dak Bokkeum Tang, a Korean spicy chicken stew that marries tender chicken, potatoes, and gochujang heat.

If you love stories about small makers, and the careful art of preserving candy history, you’ll feel right at home here. Subscribe, share with a friend who hoards vintage sweets, and leave us a review with the one candy you wish would make a comeback.

Support the show

]]> We sit down with Christopher Beers, the founder of Grandpa Joe’s, to learn the journey from one 900-square-foot Strip District shop to 21 locations across five states. Chris pulls back the curtain on how that magic gets made. From sourcing regional candies that never went national, Japanese Kit Kats and UK Cadbury, the network Grandpa Joes has built is just as astounding. 

We dig into craft soda culture and why pinpoint carbonation from Natrona's Red Ribbon feels different, then explore the wild-but-drinkable Grandpa Joe’s soda line—ketchup, pickle, sarsaparilla, even “hot dog water”—engineered to be drinkable and enjoyed, not just photographed.

Each store runs local socials to stay neighborly, and cleaver marketing keeps the focus on fun. Whether it's thousands of tiny ducks lining Canonsburg streets or handing out 35,000 bananas at a parade— these stunts keep folks coming back to Grandpa Joe's for more. 

We also zoom out to the Pittsburgh food scene with Ana from Ana Eats Pittsburgh, who points wing lovers to Wiggy’s for crispy wings with a pitch-perfect honey habanero sauce and standout onion rings. To warm the week, we revisit Dak Bokkeum Tang, a Korean spicy chicken stew that marries tender chicken, potatoes, and gochujang heat.

If you love stories about small makers, and the careful art of preserving candy history, you’ll feel right at home here. Subscribe, share with a friend who hoards vintage sweets, and leave us a review with the one candy you wish would make a comeback.

Support the show

]]> Doug Heilman Buzzsprout-18527813 Sun, 18 Jan 2026 18:00:00 -0500 2284 3 87 full false 086 Two Ugly Mugs Salsa 086 Two Ugly Mugs Salsa A backyard garden harvest and a family united on a new journey—this is how Two Ugly Mugs turned a homemade recipe into a national salsa brand. Diane and Matt Perella trace the steps from hot sauce experiments to a salsa lineup with a habanero base softened by carrots, a clean label with low sodium, and a flavor that wins over heat skeptics and spice lovers alike.

Their journey is packed with real turning points that led from local stores to a footprint across the United States and beyond. We also get a first look at new products—an amped-up hot honey salsa and a bright salsa verde, coming soon.

We broaden the flavor tour with a day trip pick: White Rabbit Cafe and Patisserie in Greensburg, with Sarah of Sarah Loves Yinz. Then culinary pro Tess Monks from Phipps Conservatory shares a soup blueprint that turns whatever is on hand into comfort. 

If you love origin stories, retail strategy, and food you actually want to eat, this one delivers. Subscribe, share with a friend who loves Pittsburgh-made food, and leave a quick review to help more listeners find the show.

Support the show

]]> A backyard garden harvest and a family united on a new journey—this is how Two Ugly Mugs turned a homemade recipe into a national salsa brand. Diane and Matt Perella trace the steps from hot sauce experiments to a salsa lineup with a habanero base softened by carrots, a clean label with low sodium, and a flavor that wins over heat skeptics and spice lovers alike.

Their journey is packed with real turning points that led from local stores to a footprint across the United States and beyond. We also get a first look at new products—an amped-up hot honey salsa and a bright salsa verde, coming soon.

We broaden the flavor tour with a day trip pick: White Rabbit Cafe and Patisserie in Greensburg, with Sarah of Sarah Loves Yinz. Then culinary pro Tess Monks from Phipps Conservatory shares a soup blueprint that turns whatever is on hand into comfort. 

If you love origin stories, retail strategy, and food you actually want to eat, this one delivers. Subscribe, share with a friend who loves Pittsburgh-made food, and leave a quick review to help more listeners find the show.

Support the show

]]> Doug Heilman Buzzsprout-18489502 Sun, 11 Jan 2026 17:00:00 -0500 2202 3 86 full false 085 A Full Plate Of Wins, A Low ABV Resolution, And A Weeknight Winner 085 A Full Plate Of Wins, A Low ABV Resolution, And A Weeknight Winner We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. 

From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based cocktails that keep ABV low and satisfaction high. Whether you’re aiming for Dry January or just a gentler social ritual, these ideas help you sip smarter without losing the fun.

To finish with a tasty bite, we share a weeknight classic from the team at Hey Babe: Shrimp linguini with spinach for color, and Pecorino Romano to finish. It’s quick, bright, and totally doable.

If you enjoy these stories and tips, help us grow by sharing the show with a friend who loves food. 

Support the show

]]> We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. 

From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based cocktails that keep ABV low and satisfaction high. Whether you’re aiming for Dry January or just a gentler social ritual, these ideas help you sip smarter without losing the fun.

To finish with a tasty bite, we share a weeknight classic from the team at Hey Babe: Shrimp linguini with spinach for color, and Pecorino Romano to finish. It’s quick, bright, and totally doable.

If you enjoy these stories and tips, help us grow by sharing the show with a friend who loves food. 

Support the show

]]> Doug Heilman Buzzsprout-18451890 Sun, 04 Jan 2026 19:00:00 -0500 958 3 85 full false 084 The Tavern on the Square 084 The Tavern on the Square A crumbling 1849 house, abolitionist lore, and a quest to cook for the next hundred years—this is the story of how Maggie and Matt Noble turned The Tavern on the Square into a living landmark. We sit down inside the restored space in New Wilmington, where original beams meet brand-new wiring, and the elevator isn’t a luxury but a promise that everyone belongs at the table. 

We trace their unlikely route from California kitchens and construction sites to Amish-country sourcing in Western Pennsylvania. Culinary training in Napa taught discipline and seasonality; small-town life sharpened their commitment to scratch cooking. The result is a tavern menu with a conscience: stocks built from bones, sauces fired to order, and a flagship burger made from a single, 100% grass-fed, grass-finished cow raised three miles away. Beloved staples like Korean sticky ribs and crispy-skinned salmon sit alongside pizzas that turn local harvests into a seasonal showcase, and cocktails crafted to slow and savor the evening.

Plan a visit to this historic gem and bucolic community for a delicious experience. Check hours, events, and specials on their website at www.thetavernonthesquare.com and on Instagram at @thetavernnewwilmington. 

If the story resonates, subscribe, share with a friend who loves thoughtful food, and leave a review to help others find the show.

Support the show

]]> A crumbling 1849 house, abolitionist lore, and a quest to cook for the next hundred years—this is the story of how Maggie and Matt Noble turned The Tavern on the Square into a living landmark. We sit down inside the restored space in New Wilmington, where original beams meet brand-new wiring, and the elevator isn’t a luxury but a promise that everyone belongs at the table. 

We trace their unlikely route from California kitchens and construction sites to Amish-country sourcing in Western Pennsylvania. Culinary training in Napa taught discipline and seasonality; small-town life sharpened their commitment to scratch cooking. The result is a tavern menu with a conscience: stocks built from bones, sauces fired to order, and a flagship burger made from a single, 100% grass-fed, grass-finished cow raised three miles away. Beloved staples like Korean sticky ribs and crispy-skinned salmon sit alongside pizzas that turn local harvests into a seasonal showcase, and cocktails crafted to slow and savor the evening.

Plan a visit to this historic gem and bucolic community for a delicious experience. Check hours, events, and specials on their website at www.thetavernonthesquare.com and on Instagram at @thetavernnewwilmington. 

If the story resonates, subscribe, share with a friend who loves thoughtful food, and leave a review to help others find the show.

Support the show

]]> Doug Heilman Buzzsprout-18422839 Sun, 28 Dec 2025 15:00:00 -0500 3302 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 84 full false 083 Chef Joe Peroney, From Culinary Olympics to Pittsburgh Kitchens 083 Chef Joe Peroney, From Culinary Olympics to Pittsburgh Kitchens (01:16) A small-town “toast boy” grows into a gold-medal chef, then chooses a new kind of success. We sit down with Chef Joe Peroney to unpack a winding path from The Greenbrier’s relentless kitchens to the world stage at the Culinary Olympics, and how a sudden vision scare and a marathon reset his compass toward time, family, and impact.

(15:19) Joe lifts the lid on competition cooking, from training in unfamiliar kitchens to plating East Coast flavors as tiny, elegant starters. He also shares the quieter victories: trading 20-hour days for a role that still feeds millions, mentoring the next generation as part-time faculty, and creating a 32-layer lasagna that stops conversation in its tracks. For anyone weighing ambition against life outside the kitchen, his pivot offers a clear, human roadmap.

(42:08) Later, we also welcome Chef Barbara Ann of AB Kitchen with a life-changing kale salad—bright lemon, apple cider vinegar, coconut aminos, and a crunchy pumpkin-seed topper—proving wholesome can be addictive. Together, these chef stories show how food can be both world-class and weeknight-ready, and how the best meals often carry a lesson about what matters most.

If the episode moved you, tap follow, share it with a friend, and leave a quick review—what part of Joe’s journey hit home for you?

Support the show

]]> (01:16) A small-town “toast boy” grows into a gold-medal chef, then chooses a new kind of success. We sit down with Chef Joe Peroney to unpack a winding path from The Greenbrier’s relentless kitchens to the world stage at the Culinary Olympics, and how a sudden vision scare and a marathon reset his compass toward time, family, and impact.

(15:19) Joe lifts the lid on competition cooking, from training in unfamiliar kitchens to plating East Coast flavors as tiny, elegant starters. He also shares the quieter victories: trading 20-hour days for a role that still feeds millions, mentoring the next generation as part-time faculty, and creating a 32-layer lasagna that stops conversation in its tracks. For anyone weighing ambition against life outside the kitchen, his pivot offers a clear, human roadmap.

(42:08) Later, we also welcome Chef Barbara Ann of AB Kitchen with a life-changing kale salad—bright lemon, apple cider vinegar, coconut aminos, and a crunchy pumpkin-seed topper—proving wholesome can be addictive. Together, these chef stories show how food can be both world-class and weeknight-ready, and how the best meals often carry a lesson about what matters most.

If the episode moved you, tap follow, share it with a friend, and leave a quick review—what part of Joe’s journey hit home for you?

Support the show

]]> Doug Heilman Buzzsprout-18395866 Sun, 21 Dec 2025 22:00:00 -0500 2842 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef 2 83 full false 082 Tea and a Sweet Treat 082 Tea and a Sweet Treat In this mini-episode... we trade the 12:30pm coffee surge for a calmer tea routine. Catherine Montest helps to unpack caffeine timing, yerba mate culture, and simple ways to control the buzz. Then we pivot to a bright cranberry loaf suggestion from Baking Across America that pairs perfectly with any afternoon brew.

If you're in the market to grab a cookbook from B. Dylan Hollis as a gift or for yourself, be sure to shop locally at one of our great independent bookstores like White Whale Bookstore in Bloomfield or Woolly Bear Books & Gifts in Carnegie. 

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]]> In this mini-episode... we trade the 12:30pm coffee surge for a calmer tea routine. Catherine Montest helps to unpack caffeine timing, yerba mate culture, and simple ways to control the buzz. Then we pivot to a bright cranberry loaf suggestion from Baking Across America that pairs perfectly with any afternoon brew.

If you're in the market to grab a cookbook from B. Dylan Hollis as a gift or for yourself, be sure to shop locally at one of our great independent bookstores like White Whale Bookstore in Bloomfield or Woolly Bear Books & Gifts in Carnegie. 

Support the show

]]> Doug Heilman Buzzsprout-18352925 Sun, 14 Dec 2025 20:00:00 -0500 647 2 82 full false 081 A Peek Inside Pittsburgh’s Food TV 081 A Peek Inside Pittsburgh’s Food TV We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble.

• Planning, staging, and timing a live kitchen segment
• Tips and hacks viewers value on short TV spots
• The origin and evolution of QED Cooks and its community format
• Realities of live-to-tape and behind-the-scenes crew work
• A beginner-friendly winter fruit crumble with oats
• Where to watch Alekka, Doug, and Chris across local TV

If you enjoyed the show, consider buying us a coffee for this episode or supporting the show monthly. You can find links to those options at the bottom of our show description.


Support the show

]]> We pull back the curtain on how Pittsburgh’s local food television gets made, from planning and pacing a five-minute kitchen segment to building community around long-form public media cooking shows. Maria DeBone and Chris Fennimore share the inside scoop. Plus local TV food personality Chef Alekka offers an easy holiday crumble.

• Planning, staging, and timing a live kitchen segment
• Tips and hacks viewers value on short TV spots
• The origin and evolution of QED Cooks and its community format
• Realities of live-to-tape and behind-the-scenes crew work
• A beginner-friendly winter fruit crumble with oats
• Where to watch Alekka, Doug, and Chris across local TV

If you enjoyed the show, consider buying us a coffee for this episode or supporting the show monthly. You can find links to those options at the bottom of our show description.


Support the show

]]> Doug Heilman Buzzsprout-18200461 Sun, 16 Nov 2025 17:00:00 -0500 1041 2 81 full false 080 Dr. Lori - Collectible Cookbooks & More 080 Dr. Lori - Collectible Cookbooks & More Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration.

Dr. Lori kicks things off with a collector’s map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and community cookbooks carry both cultural weight and market value. She shares clear preservation tips you can use today and explains how to spot the difference between “well-loved” and “deal-breaker” condition.

We then uncork the season with Catherine Montest, Your Fairy Wine Mother, for an easy primer on Beaujolais Nouveau. Learn why this Gamay-based, fruit-forward red lands each November, how EU designations protect producers and quality, and why Nouveau’s bright cherry-strawberry profile is a knockout with turkey and a welcoming pour for red-wine skeptics. Think of it as a snapshot of the year’s harvest—festive, fresh, and perfectly timed for your holiday table.

Closing things out, Angie Carducci of Angie Loves PGH shares her weeknight sheet pan blueprint: chunky seasonal veg, a reliable starch, and a simple protein like pressed tofu, all tossed with high-quality Arbequina olive oil and finished with local spice blends from Steel City Salt. 

If you love the hunt for a great cookbook, want a crowd-pleasing wine for Thanksgiving, or just need a dinner that practically cooks itself, this one’s for you. Subscribe for more local flavor, share with a foodie friend, and leave a quick review—what cookbook gem, bottle, or sheet pan combo should we try next?

Support the show

]]> Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration.

Dr. Lori kicks things off with a collector’s map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and community cookbooks carry both cultural weight and market value. She shares clear preservation tips you can use today and explains how to spot the difference between “well-loved” and “deal-breaker” condition.

We then uncork the season with Catherine Montest, Your Fairy Wine Mother, for an easy primer on Beaujolais Nouveau. Learn why this Gamay-based, fruit-forward red lands each November, how EU designations protect producers and quality, and why Nouveau’s bright cherry-strawberry profile is a knockout with turkey and a welcoming pour for red-wine skeptics. Think of it as a snapshot of the year’s harvest—festive, fresh, and perfectly timed for your holiday table.

Closing things out, Angie Carducci of Angie Loves PGH shares her weeknight sheet pan blueprint: chunky seasonal veg, a reliable starch, and a simple protein like pressed tofu, all tossed with high-quality Arbequina olive oil and finished with local spice blends from Steel City Salt. 

If you love the hunt for a great cookbook, want a crowd-pleasing wine for Thanksgiving, or just need a dinner that practically cooks itself, this one’s for you. Subscribe for more local flavor, share with a foodie friend, and leave a quick review—what cookbook gem, bottle, or sheet pan combo should we try next?

Support the show

]]> Doug Heilman Buzzsprout-18157792 Sun, 09 Nov 2025 17:00:00 -0500 1404 2 80 full false 079 Holiday Baking with Chef Alekka Sweeney 079 Holiday Baking with Chef Alekka Sweeney Flaky pie crust isn’t magic—it’s method. We sit down with Chef Alekka Sweeney to unpack the science and the small choices that turn holiday baking from stressful to satisfying. 

We go beyond pies to build a full, flexible holiday playbook. Stock the pantry with non-perishables now, refresh tired baking powder and soda, and freeze multiple dough discs so you can bake on your schedule. Alekka shares her favorites—bourbon chocolate pecan pie, apple filling with real sauce and texture, and plum or pear frangipane tarts.  When guests want “just a taste,” mini pies in muffin tins offer variety without leftovers. 

We also highlight class offerings like the always-sold-out “I Forgot To Make A Pie” session with dough practice and fillings, and her upcoming live demos. The throughline is preparation: test new recipes before the big day, plan components you can make ahead, and use the freezer as your ally... all keys to sweet success. Happy holiday baking!

Subscribe, share with a friend who loves dessert, and leave a review with your biggest pie question—what should we bake together next?

Support the show

]]> Flaky pie crust isn’t magic—it’s method. We sit down with Chef Alekka Sweeney to unpack the science and the small choices that turn holiday baking from stressful to satisfying. 

We go beyond pies to build a full, flexible holiday playbook. Stock the pantry with non-perishables now, refresh tired baking powder and soda, and freeze multiple dough discs so you can bake on your schedule. Alekka shares her favorites—bourbon chocolate pecan pie, apple filling with real sauce and texture, and plum or pear frangipane tarts.  When guests want “just a taste,” mini pies in muffin tins offer variety without leftovers. 

We also highlight class offerings like the always-sold-out “I Forgot To Make A Pie” session with dough practice and fillings, and her upcoming live demos. The throughline is preparation: test new recipes before the big day, plan components you can make ahead, and use the freezer as your ally... all keys to sweet success. Happy holiday baking!

Subscribe, share with a friend who loves dessert, and leave a review with your biggest pie question—what should we bake together next?

Support the show

]]> Doug Heilman Buzzsprout-18118255 Sun, 02 Nov 2025 18:00:00 -0500 2239 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 79 full false 078 Chef Barbara Ann, From Farm Fields To Pittsburgh Plates 078 Chef Barbara Ann, From Farm Fields To Pittsburgh Plates A private chef who learned pasta in an Umbrian cellar, sold out DC markets with recipe cards, and now feeds Pittsburgh with allergy-aware comfort food? That’s Barbara Ann of A B Kitchen, and her story is a tour of how real-world cooking can be both nourishing and exciting without getting fussy.

We visit the nuts and bolts of Barbara's off-site private chef model: custom meal prep, catering that accommodates varied diets, and partnerships with trusted nutrition pros to align flavor with macros and recovery goals. Her background spans DC restaurant trenches, global travel influences, and seasons on Pennsylvania organic farms. Plus a stint at Whole Foods helped guide what cools quickly, reheats cleanly, and still tastes fresh on day two.

We also venture across town to spotlight Tram’s Kitchen, a cash-only Vietnamese staple where plastic tablecloths hide a kitchen making one of Pittsburgh’s most satisfying bowls of bún bò Huế. Creator Karen Hoang explains why the spicy broth, tender noodles, and “no ambiance, all flavor” ethos make it a must-visit when you want substance over scene.

For a quick home win, Lisa Ray from Hamajack Heat Company drops a three-minute guacamole: one avocado, a spoon of Sublime jalapeño sauce, lime, and salt. It’s the kind of recipe shortcut that we love.

Press play, then subscribe, rate, and share with a friend who loves hidden gems and smarter comfort food. Got a favorite no-frills spot or a go-to weeknight hack? Tell us—your tip might make the next show.

Support the show

]]> A private chef who learned pasta in an Umbrian cellar, sold out DC markets with recipe cards, and now feeds Pittsburgh with allergy-aware comfort food? That’s Barbara Ann of A B Kitchen, and her story is a tour of how real-world cooking can be both nourishing and exciting without getting fussy.

We visit the nuts and bolts of Barbara's off-site private chef model: custom meal prep, catering that accommodates varied diets, and partnerships with trusted nutrition pros to align flavor with macros and recovery goals. Her background spans DC restaurant trenches, global travel influences, and seasons on Pennsylvania organic farms. Plus a stint at Whole Foods helped guide what cools quickly, reheats cleanly, and still tastes fresh on day two.

We also venture across town to spotlight Tram’s Kitchen, a cash-only Vietnamese staple where plastic tablecloths hide a kitchen making one of Pittsburgh’s most satisfying bowls of bún bò Huế. Creator Karen Hoang explains why the spicy broth, tender noodles, and “no ambiance, all flavor” ethos make it a must-visit when you want substance over scene.

For a quick home win, Lisa Ray from Hamajack Heat Company drops a three-minute guacamole: one avocado, a spoon of Sublime jalapeño sauce, lime, and salt. It’s the kind of recipe shortcut that we love.

Press play, then subscribe, rate, and share with a friend who loves hidden gems and smarter comfort food. Got a favorite no-frills spot or a go-to weeknight hack? Tell us—your tip might make the next show.

Support the show

]]> Doug Heilman Buzzsprout-18075751 Sun, 26 Oct 2025 19:00:00 -0400 2694 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 78 full false 077 Danielle Cain & Rob Hirst of Hey Babe 077 Danielle Cain & Rob Hirst of Hey Babe We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that’s fast becoming Pittsburgh’s coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu’s range is deliberate.

The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV options sit proudly next to the classics so guests can pace the night without losing the ritual. 

Danielle and Rob have been taking notes and capturing inspo along their established F&B careers and shared travel as life partners. Design drives the feel of Hey Babe with curves, custom lamps, and stained glass that nods to the church across the street, along with remembered flavors punctuating menu and drink items... ever heard of Pandan?

To cap off our episode, resident wine expert Catherine Montest shares a zero‑stress mulled wine recipe—two bottles of red, a hit of brandy, warm spices, citrus zest, and gentle heat—perfect for fall gatherings, holiday parties, or a quiet Sunday game. 

If this conversation leaves you hungry and a little inspired, hit play, save the recipe, and come hang at Hey Babe. 

Enjoyed the show? Subscribe, share with a friend, and leave a quick review to help more Pittsburgh food lovers find us.

Support the show

]]> We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that’s fast becoming Pittsburgh’s coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu’s range is deliberate.

The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV options sit proudly next to the classics so guests can pace the night without losing the ritual. 

Danielle and Rob have been taking notes and capturing inspo along their established F&B careers and shared travel as life partners. Design drives the feel of Hey Babe with curves, custom lamps, and stained glass that nods to the church across the street, along with remembered flavors punctuating menu and drink items... ever heard of Pandan?

To cap off our episode, resident wine expert Catherine Montest shares a zero‑stress mulled wine recipe—two bottles of red, a hit of brandy, warm spices, citrus zest, and gentle heat—perfect for fall gatherings, holiday parties, or a quiet Sunday game. 

If this conversation leaves you hungry and a little inspired, hit play, save the recipe, and come hang at Hey Babe. 

Enjoyed the show? Subscribe, share with a friend, and leave a quick review to help more Pittsburgh food lovers find us.

Support the show

]]> Doug Heilman Buzzsprout-18038032 Sun, 19 Oct 2025 18:00:00 -0400 2570 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 77 full false 076 Tess Monks of Botany Hall Kitchen at Phipps Conservatory 076 Tess Monks of Botany Hall Kitchen at Phipps Conservatory (00:55) A state-of-the-art kitchen hidden beside a glasshouse, garden-fresh herbs clipped minutes before class, and a room wired like a studio so every chop and sauté is easy to follow—this week we head inside Phipps’ Botany Hall Teaching Kitchen with Culinary Programs Manager Tess Monks to see how Pittsburghers learn to cook together. 

(08:24) We dig into the secret sauce: produce from the Phipps gardens, botanical beverages that blend plant science with bar craft, and the bread-art phenomenon of botanical focaccia that sells out on sight. Tess has built the program from a blank slate in 2018, partnering with chefs who bring deep cultural roots and plant-forward imagination, and expanding into culinary medicine. 

(33:06) We also step outside the classroom. Chef Kate Romane shares her Monday refuge at Hey Babe in East Liberty—yes to the crispy eggplant and a dialed in wine list—while Thai cook and PBS Great American Recipe contestant Suwanee Lennon guides us through an approachable Thai Larb. 

If this speaks your language, subscribe, share with a friend who needs kitchen inspiration, and leave a quick review—what guest should we feature next?

Support the show

]]> (00:55) A state-of-the-art kitchen hidden beside a glasshouse, garden-fresh herbs clipped minutes before class, and a room wired like a studio so every chop and sauté is easy to follow—this week we head inside Phipps’ Botany Hall Teaching Kitchen with Culinary Programs Manager Tess Monks to see how Pittsburghers learn to cook together. 

(08:24) We dig into the secret sauce: produce from the Phipps gardens, botanical beverages that blend plant science with bar craft, and the bread-art phenomenon of botanical focaccia that sells out on sight. Tess has built the program from a blank slate in 2018, partnering with chefs who bring deep cultural roots and plant-forward imagination, and expanding into culinary medicine. 

(33:06) We also step outside the classroom. Chef Kate Romane shares her Monday refuge at Hey Babe in East Liberty—yes to the crispy eggplant and a dialed in wine list—while Thai cook and PBS Great American Recipe contestant Suwanee Lennon guides us through an approachable Thai Larb. 

If this speaks your language, subscribe, share with a friend who needs kitchen inspiration, and leave a quick review—what guest should we feature next?

Support the show

]]> Doug Heilman Buzzsprout-17998188 Sun, 12 Oct 2025 17:00:00 -0400 2291 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #cookingclass, #phippsconservatory 2 76 full false 075 Angie Carducci, From Veggie Plates to Zero-Proof Pours 075 Angie Carducci, From Veggie Plates to Zero-Proof Pours Craving a dining scene that welcomes everyone at the table? We dive into the moves Pittsburgh restaurants and bars are making to create truly inclusive menus—thoughtful vegetarian mains, standout zero-proof cocktails, and the kind of service that makes every guest feel seen. 

(00:36) We kick off with an update from author Maria C. Palmer and the story of her father Joseph Costanzo Jr. and the legendary Primadonna Restaurant. From pre-production to first interviews and a set at Rico’s, it’s a family love letter to the city’s culinary grit and ambition.

(09:12) From there, we sit down with hometown journalist and content creator Angie Carducci (AngieLovesPGH) to explore what “welcoming” looks like today. Angie shares the small-business roots of her platform, her lifetime of vegetarian eating, and a recent health shift that led her to embrace the non-alcoholic movement. The insights are practical and personal: why listed NA options matter for inclusion, how Gen Z and wellness are reshaping bar programs, and what real craft looks like when mocktails stand shoulder-to-shoulder with cocktails.

(44:38) Plus, a fall comfort pick from DiAnoia’s is back to delight Karen Hoang and their many pumpkin-loving patrons. 

Enjoy the conversation? Follow, share with a friend who loves Pittsburgh food, and leave a rating or review so more curious eaters can find us.

Support the show

]]> Craving a dining scene that welcomes everyone at the table? We dive into the moves Pittsburgh restaurants and bars are making to create truly inclusive menus—thoughtful vegetarian mains, standout zero-proof cocktails, and the kind of service that makes every guest feel seen. 

(00:36) We kick off with an update from author Maria C. Palmer and the story of her father Joseph Costanzo Jr. and the legendary Primadonna Restaurant. From pre-production to first interviews and a set at Rico’s, it’s a family love letter to the city’s culinary grit and ambition.

(09:12) From there, we sit down with hometown journalist and content creator Angie Carducci (AngieLovesPGH) to explore what “welcoming” looks like today. Angie shares the small-business roots of her platform, her lifetime of vegetarian eating, and a recent health shift that led her to embrace the non-alcoholic movement. The insights are practical and personal: why listed NA options matter for inclusion, how Gen Z and wellness are reshaping bar programs, and what real craft looks like when mocktails stand shoulder-to-shoulder with cocktails.

(44:38) Plus, a fall comfort pick from DiAnoia’s is back to delight Karen Hoang and their many pumpkin-loving patrons. 

Enjoy the conversation? Follow, share with a friend who loves Pittsburgh food, and leave a rating or review so more curious eaters can find us.

Support the show

]]> Doug Heilman Buzzsprout-17958919 Sun, 05 Oct 2025 18:00:00 -0400 2839 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #vegetarian, #namovement, #mocktail, #nonalcoholic 2 75 full false 074 Changing Seasons and Chilean Wine Adventures 074 Changing Seasons and Chilean Wine Adventures (00:40) The leaves are changing, there's a chill in the air, and our host is embracing the seasonal transition on this deliciously varied episode of The Pittsburgh Dish. Doug shares details from his recent end-of-summer cooking class that perfectly bridges the seasonal gap – featuring a mouthwatering menu of prosciutto-peach salad, basil-infused risotto topped with fresh corn relish, and fruit trifles showcasing summer's final berries and stone fruits.

(02:39) The episode takes a fascinating turn as wine expert Catherine Montest transports listeners to Chilean wine country, where she recently embarked on an extraordinary tasting adventure. Wine enthusiasts will particularly enjoy Catherine's spooky-season-appropriate tale of "Casillero del Diablo" (The Devil's Locker), explaining how one winery founder ingeniously protected his best bottles by spreading rumors of a haunted cellar over a century ago.

(12:51) For those enjoying apple-picking season, Carolyn Beinlich of Triple B Farms shares a treasured family recipe for "Nan's Apple Cake" – a simple yet delicious treat. Whether you're clinging to summer's bounty or embracing fall's flavors, this episode offers something to satisfy every seasonal craving. 

Support the show

]]> (00:40) The leaves are changing, there's a chill in the air, and our host is embracing the seasonal transition on this deliciously varied episode of The Pittsburgh Dish. Doug shares details from his recent end-of-summer cooking class that perfectly bridges the seasonal gap – featuring a mouthwatering menu of prosciutto-peach salad, basil-infused risotto topped with fresh corn relish, and fruit trifles showcasing summer's final berries and stone fruits.

(02:39) The episode takes a fascinating turn as wine expert Catherine Montest transports listeners to Chilean wine country, where she recently embarked on an extraordinary tasting adventure. Wine enthusiasts will particularly enjoy Catherine's spooky-season-appropriate tale of "Casillero del Diablo" (The Devil's Locker), explaining how one winery founder ingeniously protected his best bottles by spreading rumors of a haunted cellar over a century ago.

(12:51) For those enjoying apple-picking season, Carolyn Beinlich of Triple B Farms shares a treasured family recipe for "Nan's Apple Cake" – a simple yet delicious treat. Whether you're clinging to summer's bounty or embracing fall's flavors, this episode offers something to satisfy every seasonal craving. 

Support the show

]]> Doug Heilman Buzzsprout-17919496 Sun, 28 Sep 2025 18:00:00 -0400 930 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chileanwine 2 74 full false 073 Say Cheese Preview with Dee and Danielle 073 Say Cheese Preview with Dee and Danielle We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.

• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"
• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses
• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses
• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese
• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius
• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications
• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the event

Say Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.


Support the show

]]> We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.

• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"
• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses
• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses
• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese
• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius
• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications
• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the event

Say Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.


Support the show

]]> Doug Heilman Buzzsprout-17874670 Sun, 21 Sep 2025 17:00:00 -0400 1079 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 73 full false 072 Lisa Ray of Hammajack & Pittsburgh's First Hot Sauce Festival 072 Lisa Ray of Hammajack & Pittsburgh's First Hot Sauce Festival (01:03) Lisa Ray of Hammajack Heat Company joins us to share the delightful origin story behind their uniquely named hot sauce brand – a four-year-old's adorable mispronunciation that became the perfect business name.

(16:12) Lisa walks us through the fascinating fermentation process that gives their sauces distinctive depth and complexity. Though she admits she wasn't initially a hot sauce enthusiast herself, Lisa now crafts some of their most popular flavors, including their best-selling Ginger sauce featuring coconut milk and ginger root. We explore their product line from the original OG sauce to accidental creations like their tomato-free barbecue sauce that became a hit with customers who have nightshade sensitivities.

(22:20) The big news? Pittsburgh's very first Hot Sauce Festival is happening October 4th 2025 at Velum Fermentation on the South Side. Rather than viewing other sauce makers as competition, Lisa has invited 17 competitors to join the celebration, creating a collaborative event featuring food vendors, a hot pepper eating contest, and even a "fire and ice challenge" benefiting Animal Friends for Veterans.

(40:46) We also hear from Ashley Cesaratto about her favorite mobile pizza experience at Vitalia Wood Fired Oven, and Vonn and Quay of Burghade Lemonade share their mouthwatering Jamaican jerk mushroom pasta recipe. 

Whether you're a heat seeker or just curious about Pittsburgh's evolving food scene, this episode delivers a flavorful journey through one of the city's hottest culinary success stories.

Support the show

]]> (01:03) Lisa Ray of Hammajack Heat Company joins us to share the delightful origin story behind their uniquely named hot sauce brand – a four-year-old's adorable mispronunciation that became the perfect business name.

(16:12) Lisa walks us through the fascinating fermentation process that gives their sauces distinctive depth and complexity. Though she admits she wasn't initially a hot sauce enthusiast herself, Lisa now crafts some of their most popular flavors, including their best-selling Ginger sauce featuring coconut milk and ginger root. We explore their product line from the original OG sauce to accidental creations like their tomato-free barbecue sauce that became a hit with customers who have nightshade sensitivities.

(22:20) The big news? Pittsburgh's very first Hot Sauce Festival is happening October 4th 2025 at Velum Fermentation on the South Side. Rather than viewing other sauce makers as competition, Lisa has invited 17 competitors to join the celebration, creating a collaborative event featuring food vendors, a hot pepper eating contest, and even a "fire and ice challenge" benefiting Animal Friends for Veterans.

(40:46) We also hear from Ashley Cesaratto about her favorite mobile pizza experience at Vitalia Wood Fired Oven, and Vonn and Quay of Burghade Lemonade share their mouthwatering Jamaican jerk mushroom pasta recipe. 

Whether you're a heat seeker or just curious about Pittsburgh's evolving food scene, this episode delivers a flavorful journey through one of the city's hottest culinary success stories.

Support the show

]]> Doug Heilman Buzzsprout-17842413 Sun, 14 Sep 2025 16:00:00 -0400 2755 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #hotsauce 2 72 full false 071 Food Journeys with Anika Chowdhury and Karen Hoang 071 Food Journeys with Anika Chowdhury and Karen Hoang Have you ever wondered what makes Bangladeshi cuisine distinctive in a world where "curry" often becomes the default descriptor for South Asian food? This week, we learn about the vibrant food culture of Bangladesh with Anika Chowdhury, food blogger and contestant from PBS's The Great American Recipe.

(01:04) Anika shares her Bangladesh – "a country obsessed with food" – where she grew up surrounded by passionate food conversations and deeply seasonal cooking. Unlike our American supermarkets where ingredients appear year-round, Anika describes the special anticipation of waiting for tomatoes in winter or mangoes before monsoon season. 

(16:17) Anika is on a mission to showcase Bangladeshi cuisine beyond curry dishes. She explains how the simple techniques of her culinary heritage make seemingly complex flavors accessible to home cooks everywhere. As proof, she walks us through preparing tomato bhorta, a versatile dish perfect for summer's tomato bounty. Find more Bangladeshi dishes on Anika's blog, Kitchen Gatherings. 

(23:53) We also welcome Karen Hoang as our newest contributor! This Vietnamese-American transplant shares her journey from rarely dining out as a child of immigrants to becoming one of Pittsburgh's most enthusiastic food explorers. And she has the social media content to prove it. 

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]]> Have you ever wondered what makes Bangladeshi cuisine distinctive in a world where "curry" often becomes the default descriptor for South Asian food? This week, we learn about the vibrant food culture of Bangladesh with Anika Chowdhury, food blogger and contestant from PBS's The Great American Recipe.

(01:04) Anika shares her Bangladesh – "a country obsessed with food" – where she grew up surrounded by passionate food conversations and deeply seasonal cooking. Unlike our American supermarkets where ingredients appear year-round, Anika describes the special anticipation of waiting for tomatoes in winter or mangoes before monsoon season. 

(16:17) Anika is on a mission to showcase Bangladeshi cuisine beyond curry dishes. She explains how the simple techniques of her culinary heritage make seemingly complex flavors accessible to home cooks everywhere. As proof, she walks us through preparing tomato bhorta, a versatile dish perfect for summer's tomato bounty. Find more Bangladeshi dishes on Anika's blog, Kitchen Gatherings. 

(23:53) We also welcome Karen Hoang as our newest contributor! This Vietnamese-American transplant shares her journey from rarely dining out as a child of immigrants to becoming one of Pittsburgh's most enthusiastic food explorers. And she has the social media content to prove it. 

Support the show

]]> Doug Heilman Buzzsprout-17805434 Sun, 07 Sep 2025 23:00:00 -0400 1994 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #pbs, #thegreatamericanrecipe 2 71 full false 070 Sinan Camozu of Sultan Döner Kebab and Baklava 070 Sinan Camozu of Sultan Döner Kebab and Baklava (01:08) As we step into Sultan Döner Kebab and Baklava on 6th Street in downtown Pittsburgh, owner Sinan Camozu moves with practiced precision as he operates a specialized machine imported from Turkey—one of a kind in our region. From it emerges impossibly thin sheets of phyllo dough, translucent enough to see your hand through, destined to become his extraordinary baklava.

(07:43) "Nobody does this other than us," Sinan explains with justified pride. While most restaurants use frozen phyllo, Sinan creates his from scratch in a temperature and humidity-controlled room. The results yield pastries with a remarkable puffiness and delicacy that simply can't be achieved with mass-produced ingredients. The vividly green pistachios nestled within come directly from his wife Fatma's family farm in Turkey, where they tend hundreds of trees.

A commitment to authenticity extends throughout the menu. The restaurant's namesake döner (meaning "spinning" in Turkish) features house-marinated meats being stacked and slow-roasted on vertical spits. Even the pita bread receives special attention, baked fresh twice daily rather than just once in the morning.

Sinan came to America in 2009 simply to improve his English. "I wanted to explain my foods when I'm cooking to my guests," he shares. What was meant to be a one-year stay evolved into a permanent move and, eventually, the realization of an entrepreneurial dream—opening during the challenging days of the pandemic.

Now, with a growing reputation among downtown diners, cultural trust visitors, and sports fans crossing the Clemente Bridge, Sinan has his sights set on expansion. His goal? Selling his handcrafted baklava across the United States. 

(31:24) Later in the episode, Catherine Montest recommends Albarino as the perfect summer wine for picnics and porch sipping, and Rick Sebak shares his special cowboy cookie recipe featuring ancient grains from Weatherberry Farm. Bring your appetite. 

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]]> (01:08) As we step into Sultan Döner Kebab and Baklava on 6th Street in downtown Pittsburgh, owner Sinan Camozu moves with practiced precision as he operates a specialized machine imported from Turkey—one of a kind in our region. From it emerges impossibly thin sheets of phyllo dough, translucent enough to see your hand through, destined to become his extraordinary baklava.

(07:43) "Nobody does this other than us," Sinan explains with justified pride. While most restaurants use frozen phyllo, Sinan creates his from scratch in a temperature and humidity-controlled room. The results yield pastries with a remarkable puffiness and delicacy that simply can't be achieved with mass-produced ingredients. The vividly green pistachios nestled within come directly from his wife Fatma's family farm in Turkey, where they tend hundreds of trees.

A commitment to authenticity extends throughout the menu. The restaurant's namesake döner (meaning "spinning" in Turkish) features house-marinated meats being stacked and slow-roasted on vertical spits. Even the pita bread receives special attention, baked fresh twice daily rather than just once in the morning.

Sinan came to America in 2009 simply to improve his English. "I wanted to explain my foods when I'm cooking to my guests," he shares. What was meant to be a one-year stay evolved into a permanent move and, eventually, the realization of an entrepreneurial dream—opening during the challenging days of the pandemic.

Now, with a growing reputation among downtown diners, cultural trust visitors, and sports fans crossing the Clemente Bridge, Sinan has his sights set on expansion. His goal? Selling his handcrafted baklava across the United States. 

(31:24) Later in the episode, Catherine Montest recommends Albarino as the perfect summer wine for picnics and porch sipping, and Rick Sebak shares his special cowboy cookie recipe featuring ancient grains from Weatherberry Farm. Bring your appetite. 

Support the show

]]> Doug Heilman Buzzsprout-17725244 Sun, 24 Aug 2025 22:00:00 -0400 2362 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness 2 70 full false 069 Coby Bailey and Real Louisiana Cooking 069 Coby Bailey and Real Louisiana Cooking We spotlight Captain Coby Bailey, a Navy veteran, firefighter, and talented home cook from Lafayette, Louisiana who competed on season four of PBS's The Great American Recipe. Coby offers up a classic Cajun gumbo, step by step. 

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]]> We spotlight Captain Coby Bailey, a Navy veteran, firefighter, and talented home cook from Lafayette, Louisiana who competed on season four of PBS's The Great American Recipe. Coby offers up a classic Cajun gumbo, step by step. 

Support the show

]]> Doug Heilman Buzzsprout-17684103 Sun, 17 Aug 2025 17:00:00 -0400 817 2 69 full false 068 Chef Michael Harding of Family Table 068 Chef Michael Harding of Family Table Ever feel too exhausted to cook a proper family meal after a long day? Or wish you could help a loved one going through a difficult time without showing up with another lasagna? The latest episode of The Pittsburgh Dish explores how one local Chef and his family are solving these exact challenges.

We begin with Bonny Diver's inspiring journey from breast cancer survivor to founder of Hair Peace Charities. Her annual fundraiser, Recipe for Hope, now in its 20th year, brings together local media personalities and chefs to create delicious dishes for a night of food, drinks, and giving. The August 22nd event at Mayernik Center promises 15 food stations, celebrity bartenders, auctions, and the chance to support women during their cancer journey.

Chef Michael Harding of Family Table shares how his meal delivery service is reconnecting families around the dinner table. Drawing from his experience as a private chef and his childhood memories of family meals, Chef Michael creates heat-and-serve comfort foods that arrive family-style, encouraging conversation and togetherness. "We sell time as much as we sell food," he explains, highlighting how Family Table eliminates shopping, prepping, and cooking so families can focus on what matters. His "mom-inspired, chef-prepared" meals serve not only busy households but also elderly parents and those needing a thoughtful gift during life transitions.

The episode wraps with Karen Hoang's insider tip about Mola in East Liberty. Beyond their regular menu lies a secret omakase experience—a multi-course chef's choice feast featuring dramatic torch-flamed salmon belly and exquisite desserts like black sesame Mont Blanc cake. Available by reservation only, it's the kind of hidden gem that makes Pittsburgh's food scene so special.

And a bonus... Ready to experience Family Table for yourself? Use code DISH20 for 20% off your first order at familytablepgh.com. Whether you're seeking meaningful ways to support your community, solutions for family mealtime, or exceptional dining experiences, Pittsburgh's food innovators have you covered.

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]]> Ever feel too exhausted to cook a proper family meal after a long day? Or wish you could help a loved one going through a difficult time without showing up with another lasagna? The latest episode of The Pittsburgh Dish explores how one local Chef and his family are solving these exact challenges.

We begin with Bonny Diver's inspiring journey from breast cancer survivor to founder of Hair Peace Charities. Her annual fundraiser, Recipe for Hope, now in its 20th year, brings together local media personalities and chefs to create delicious dishes for a night of food, drinks, and giving. The August 22nd event at Mayernik Center promises 15 food stations, celebrity bartenders, auctions, and the chance to support women during their cancer journey.

Chef Michael Harding of Family Table shares how his meal delivery service is reconnecting families around the dinner table. Drawing from his experience as a private chef and his childhood memories of family meals, Chef Michael creates heat-and-serve comfort foods that arrive family-style, encouraging conversation and togetherness. "We sell time as much as we sell food," he explains, highlighting how Family Table eliminates shopping, prepping, and cooking so families can focus on what matters. His "mom-inspired, chef-prepared" meals serve not only busy households but also elderly parents and those needing a thoughtful gift during life transitions.

The episode wraps with Karen Hoang's insider tip about Mola in East Liberty. Beyond their regular menu lies a secret omakase experience—a multi-course chef's choice feast featuring dramatic torch-flamed salmon belly and exquisite desserts like black sesame Mont Blanc cake. Available by reservation only, it's the kind of hidden gem that makes Pittsburgh's food scene so special.

And a bonus... Ready to experience Family Table for yourself? Use code DISH20 for 20% off your first order at familytablepgh.com. Whether you're seeking meaningful ways to support your community, solutions for family mealtime, or exceptional dining experiences, Pittsburgh's food innovators have you covered.

Support the show

]]> Doug Heilman Buzzsprout-17648891 Sun, 10 Aug 2025 17:00:00 -0400 2397 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #familybusiness 2 68 full false 067 Kate Romane of Black Radish Kitchen 067 Kate Romane of Black Radish Kitchen Meet Kate Romane, the culinary force behind Black Radish Kitchen who's quietly reshaping Pittsburgh's restaurant landscape by opening her doors to emerging talent. What started as a catering business in a light-filled warehouse has evolved into an incubator for the city's next generation of great chefs.

After learning to cook in the Strip District at Enrico Biscotti Company, Kate opened E2 (E-squared) during "Snowmageddon" when Highland Park residents desperately needed a place to eat. Years later, when the pandemic devastated her thriving catering business, she pivoted again, creating "Belly Basket" - a delivery service that maintained connections with both customers and local farmers during isolation.

The magic of Black Radish extends beyond exceptional seasonal food. Kate has helped launch numerous Pittsburgh restaurants by sharing her space and knowledge with talents like Nik Forsberg of Fet-Fisk, Csilla Thackray of the upcoming Titusz, and Bethany Zozula formerly of Whitfield. "It doesn't take anything away from us," Kate explains about her philosophy of collaboration over competition. "If we don't start reinvesting in people with talent to make great restaurants, we're all going to suffer."

Kate's culinary approach centers around the table as a gathering place. This emphasis on community pervades everything Black Radish creates, from farm-driven catering menus to special dinners featuring seasonal ingredients and visiting chefs.

Experience Kate's food philosophy yourself at upcoming events like their tomato dinner or monthly Sunday Sauce gatherings. 

Plus later in the show, an immersive dining experience at Just In Thyme and a recipe of beans and greens that balances hearty and light cooking! Bring your appetite.

Support the show

]]> Meet Kate Romane, the culinary force behind Black Radish Kitchen who's quietly reshaping Pittsburgh's restaurant landscape by opening her doors to emerging talent. What started as a catering business in a light-filled warehouse has evolved into an incubator for the city's next generation of great chefs.

After learning to cook in the Strip District at Enrico Biscotti Company, Kate opened E2 (E-squared) during "Snowmageddon" when Highland Park residents desperately needed a place to eat. Years later, when the pandemic devastated her thriving catering business, she pivoted again, creating "Belly Basket" - a delivery service that maintained connections with both customers and local farmers during isolation.

The magic of Black Radish extends beyond exceptional seasonal food. Kate has helped launch numerous Pittsburgh restaurants by sharing her space and knowledge with talents like Nik Forsberg of Fet-Fisk, Csilla Thackray of the upcoming Titusz, and Bethany Zozula formerly of Whitfield. "It doesn't take anything away from us," Kate explains about her philosophy of collaboration over competition. "If we don't start reinvesting in people with talent to make great restaurants, we're all going to suffer."

Kate's culinary approach centers around the table as a gathering place. This emphasis on community pervades everything Black Radish creates, from farm-driven catering menus to special dinners featuring seasonal ingredients and visiting chefs.

Experience Kate's food philosophy yourself at upcoming events like their tomato dinner or monthly Sunday Sauce gatherings. 

Plus later in the show, an immersive dining experience at Just In Thyme and a recipe of beans and greens that balances hearty and light cooking! Bring your appetite.

Support the show

]]> Doug Heilman Buzzsprout-17593934 Sun, 03 Aug 2025 17:00:00 -0400 2569 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #localbusiness, #womanowned 2 67 full false 066 Exploring the Mount Oliver Farmers Market 066 Exploring the Mount Oliver Farmers Market Step onto Brownsville Road with us as we immerse ourselves in the sights, smells, and flavors of the Mount Oliver Farmers Market. This episode takes a delightful detour from our usual format as we wander through this vibrant community gathering, microphone in hand, meeting the passionate entrepreneurs who make this neighborhood special.

The market reveals itself as a microcosm of Pittsburgh's diverse food scene. Chef Alekka Sweeney shares her slow-roasted strawberry mini pies and explains how her Hilltop Shared Kitchen nurtures small food businesses. Yvette Rodriguez-Schmidt transports us to her homeland through Flavor Puerto Rico's authentic cuisine, including five varieties of empanadas that keep customers coming back for more.

Mount Oliver Borough Manager Rick Hopkinson provides insight into how events like this farmers market help build sustainable local shopping habits, while newer businesses like Nick's on Hilltop showcase their popular wings and specialty burgers. We discover unique products like Chef Ken's gochujang barbecue sauce, Devin's whiskey-infused vanilla extracts, and Kelly's freshly cut flowers and herbs from her urban farm.

The connections between vendors become apparent as we speak with each one – Chef Janet mentions how Chef Alekka helped her prepare for her first market appearance, while another vendor, Ripepi Winery talks up collaboration with The Cheese Queen. These relationships form the foundation of a supportive community where entrepreneurs lift each other up.

As summer continues, there's one more market in August where the Cheese Queen will celebrate a third anniversary. Whether you're a Pittsburgh local or planning a visit, this episode offers a taste of an up-and-coming food neighborhood worth exploring. Which vendor would you visit first? Follow us to discover more hidden gems throughout the Pittsburgh food scene.

Support the show

]]> Step onto Brownsville Road with us as we immerse ourselves in the sights, smells, and flavors of the Mount Oliver Farmers Market. This episode takes a delightful detour from our usual format as we wander through this vibrant community gathering, microphone in hand, meeting the passionate entrepreneurs who make this neighborhood special.

The market reveals itself as a microcosm of Pittsburgh's diverse food scene. Chef Alekka Sweeney shares her slow-roasted strawberry mini pies and explains how her Hilltop Shared Kitchen nurtures small food businesses. Yvette Rodriguez-Schmidt transports us to her homeland through Flavor Puerto Rico's authentic cuisine, including five varieties of empanadas that keep customers coming back for more.

Mount Oliver Borough Manager Rick Hopkinson provides insight into how events like this farmers market help build sustainable local shopping habits, while newer businesses like Nick's on Hilltop showcase their popular wings and specialty burgers. We discover unique products like Chef Ken's gochujang barbecue sauce, Devin's whiskey-infused vanilla extracts, and Kelly's freshly cut flowers and herbs from her urban farm.

The connections between vendors become apparent as we speak with each one – Chef Janet mentions how Chef Alekka helped her prepare for her first market appearance, while another vendor, Ripepi Winery talks up collaboration with The Cheese Queen. These relationships form the foundation of a supportive community where entrepreneurs lift each other up.

As summer continues, there's one more market in August where the Cheese Queen will celebrate a third anniversary. Whether you're a Pittsburgh local or planning a visit, this episode offers a taste of an up-and-coming food neighborhood worth exploring. Which vendor would you visit first? Follow us to discover more hidden gems throughout the Pittsburgh food scene.

Support the show

]]> Doug Heilman Buzzsprout-17571048 Sun, 27 Jul 2025 16:00:00 -0400 2712 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #smallbusiness 2 66 full false 065 Summer Roadtrip with The Great American Recipe, Season 4 065 Summer Roadtrip with The Great American Recipe, Season 4 A culinary road trip across America reveals the heart and soul behind three of this season's Great American Recipe contestants on PBS, each bringing their unique cultural heritage and personal journeys to the kitchen.

(00:35) From the warm hospitality of Durham, North Carolina, Fran Wescott welcomes us into her Southern kitchen where traditional local ingredients meet global influences. "I am, at heart, a Southern cook, but I've got all these layers on top," she explains, describing how travel and cultural exploration have transformed her approach to cooking. Fran's Summer Vegetable Orzo with White Pesto perfectly demonstrates her layered culinary philosophy while highlighting her belief that meals are as much about gathering around the table as they are about the food itself.

(13:01) The journey continues to Columbus, Ohio, where Filipino-American Rex Alba balances the rich, flavorful traditions of his homeland with his passion for fitness as a former American Ninja Warrior contestant. Rex's Bistek Tagalog recipe offers a window into authentic Filipino cuisine with its tangy soy-calamansi marinade and red onion rings, while his story reveals the personal motivation behind his health journey. 

(23:41) Our final destination takes us to Spokane, Washington, where Suwanee Lennon's extraordinary story unfolds. From growing up in a Thai leprosy village to coming to America alone at age 13, Suwanee's resilience shines through in her innovative cooking. Her Thai Basil Pesto brilliantly fuses Eastern and Western culinary traditions, complete with her expert tip to use the often-discarded basil flowers for maximum flavor. 

These three home cooks represent the mosaic of American cuisine – where traditional recipes evolve through migration, adaptation, and personal experience. Be sure to follow their culinary journeys and discover more recipes that tell America's diverse food story. Season 4 of The Great American Recipe premiers July 11th, 2025 on local PBS stations and streaming on the PBS app. 

Support the show

]]> A culinary road trip across America reveals the heart and soul behind three of this season's Great American Recipe contestants on PBS, each bringing their unique cultural heritage and personal journeys to the kitchen.

(00:35) From the warm hospitality of Durham, North Carolina, Fran Wescott welcomes us into her Southern kitchen where traditional local ingredients meet global influences. "I am, at heart, a Southern cook, but I've got all these layers on top," she explains, describing how travel and cultural exploration have transformed her approach to cooking. Fran's Summer Vegetable Orzo with White Pesto perfectly demonstrates her layered culinary philosophy while highlighting her belief that meals are as much about gathering around the table as they are about the food itself.

(13:01) The journey continues to Columbus, Ohio, where Filipino-American Rex Alba balances the rich, flavorful traditions of his homeland with his passion for fitness as a former American Ninja Warrior contestant. Rex's Bistek Tagalog recipe offers a window into authentic Filipino cuisine with its tangy soy-calamansi marinade and red onion rings, while his story reveals the personal motivation behind his health journey. 

(23:41) Our final destination takes us to Spokane, Washington, where Suwanee Lennon's extraordinary story unfolds. From growing up in a Thai leprosy village to coming to America alone at age 13, Suwanee's resilience shines through in her innovative cooking. Her Thai Basil Pesto brilliantly fuses Eastern and Western culinary traditions, complete with her expert tip to use the often-discarded basil flowers for maximum flavor. 

These three home cooks represent the mosaic of American cuisine – where traditional recipes evolve through migration, adaptation, and personal experience. Be sure to follow their culinary journeys and discover more recipes that tell America's diverse food story. Season 4 of The Great American Recipe premiers July 11th, 2025 on local PBS stations and streaming on the PBS app. 

Support the show

]]> Doug Heilman Buzzsprout-17457075 Sun, 06 Jul 2025 17:00:00 -0400 2255 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #pbs, #thegreatamericanrecipe 2 65 full false 064 Triple B Farms Celebrates 40 Years 064 Triple B Farms Celebrates 40 Years (00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.

(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus on cattle and strawberries. Today, Triple B Farms grows approximately twenty different crops while delighting visitors with what they call "agritainment" - a blend of agriculture and family entertainment. From picking your own berries and visiting baby goats to jumping on "jumping pillows" and watching a singing chicken show, the farm creates experiences that keep families returning season after season.

The farm sits at the southern tip of Allegheny County, offering Pittsburgh families an authentic rural experience, not too far from home. As Carolyn, a former teacher, leads educational tours for thousands of schoolchildren each year, she ensures younger generations understand where their food comes from.

(16:06) The market offers homemade pies baked on-site, alongside locally-sourced jarred goods and seasonal produce. Whether you're craving fresh strawberries in June, blueberries in July, or the perfect pumpkin in October, Triple B Farms delivers an authentic farm-to-table experience that's been nourishing Pittsburgh families for decades. 

(26:02) And later in the show, Ashley Cesaratto takes us to lunch for the perfect sandwich at Family Deli, while Alex and Chantal Huff dish up a favorite home cooked recipe with fresh summer corn and pesto. Come hungry!

Support the show

]]> (00:36) We get to know a 40-year farming legacy that's become one of the region's most beloved agricultural destinations, Triple B Farms. Ron Beinlich, a former metallurgical engineer who always dreamed of being a farmer, took a leap of faith in 1985 when he left US Steel to focus full-time on the abandoned 205-acre property he'd purchased years earlier. Together with his wife Carolyn, they transformed overgrown land with a dilapidated house into Triple B Farms - a thriving family business now in its third generation.

(06:10) The farm's name originated from "Beinlich's Beef and Berries," reflecting their early focus on cattle and strawberries. Today, Triple B Farms grows approximately twenty different crops while delighting visitors with what they call "agritainment" - a blend of agriculture and family entertainment. From picking your own berries and visiting baby goats to jumping on "jumping pillows" and watching a singing chicken show, the farm creates experiences that keep families returning season after season.

The farm sits at the southern tip of Allegheny County, offering Pittsburgh families an authentic rural experience, not too far from home. As Carolyn, a former teacher, leads educational tours for thousands of schoolchildren each year, she ensures younger generations understand where their food comes from.

(16:06) The market offers homemade pies baked on-site, alongside locally-sourced jarred goods and seasonal produce. Whether you're craving fresh strawberries in June, blueberries in July, or the perfect pumpkin in October, Triple B Farms delivers an authentic farm-to-table experience that's been nourishing Pittsburgh families for decades. 

(26:02) And later in the show, Ashley Cesaratto takes us to lunch for the perfect sandwich at Family Deli, while Alex and Chantal Huff dish up a favorite home cooked recipe with fresh summer corn and pesto. Come hungry!

Support the show

]]> Doug Heilman Buzzsprout-17416866 Sun, 29 Jun 2025 17:00:00 -0400 1832 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #familyfarm, #farming, #farmersmarket, #triplebfarms 2 64 full false 063 Burghade Lemonade puts the Squeeze on Success 063 Burghade Lemonade puts the Squeeze on Success (00:57) A disappointing cup of lemonade at the Big Butler County Fair ignited an unexpected entrepreneurial journey for Shiquala Dukes and Vonn Jennings. Their quest for something more refreshing and less sugary resulted in Burghade Lemonade, a business that began as a quick money-making venture but rapidly evolved into something much more meaningful.

The couple shares how they crafted their first batches in summer 2022, focusing on healthier ingredients with less sugar and more fresh fruit. This health-conscious approach resonated immediately with customers, selling out at their very first events. Their product line has bloomed from two initial flavors to seven varieties. Raspberry dominates at Pride events, while Limeade finds its fans in Lawrenceville and the Strip District Terminal.

(15:30) As first-generation business owners, Shiquala and Vonn candidly discuss navigating unfamiliar entrepreneurial waters through programs like Fulton Commons' incubator and Catapult Pittsburgh. Beyond the beverages themselves, Burghade represents something larger: community values, health consciousness, and entrepreneurial inspiration. Their journey embodies their own business philosophy: "Do it scared" and "fail forward."

(34:43) Later in the show, Hal B Klein offers up a dining spot on his day off, and Olive Visco dishes out her mom's eggplant parm recipe, where the summer garden is key. Enjoy!

Support the show

]]> (00:57) A disappointing cup of lemonade at the Big Butler County Fair ignited an unexpected entrepreneurial journey for Shiquala Dukes and Vonn Jennings. Their quest for something more refreshing and less sugary resulted in Burghade Lemonade, a business that began as a quick money-making venture but rapidly evolved into something much more meaningful.

The couple shares how they crafted their first batches in summer 2022, focusing on healthier ingredients with less sugar and more fresh fruit. This health-conscious approach resonated immediately with customers, selling out at their very first events. Their product line has bloomed from two initial flavors to seven varieties. Raspberry dominates at Pride events, while Limeade finds its fans in Lawrenceville and the Strip District Terminal.

(15:30) As first-generation business owners, Shiquala and Vonn candidly discuss navigating unfamiliar entrepreneurial waters through programs like Fulton Commons' incubator and Catapult Pittsburgh. Beyond the beverages themselves, Burghade represents something larger: community values, health consciousness, and entrepreneurial inspiration. Their journey embodies their own business philosophy: "Do it scared" and "fail forward."

(34:43) Later in the show, Hal B Klein offers up a dining spot on his day off, and Olive Visco dishes out her mom's eggplant parm recipe, where the summer garden is key. Enjoy!

Support the show

]]> Doug Heilman Buzzsprout-17377181 Sun, 22 Jun 2025 17:00:00 -0400 2493 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #womenowned, #blackownedbusiness 2 63 full false 062 Scott Baker and Jenny Lee’s Legacy 062 Scott Baker and Jenny Lee’s Legacy (01:06) Scott Baker, a fifth-generation baker and president of Five Generation Bakers, unveils the rich legacy behind Pittsburgh's beloved Jenny Lee Bakery. It's all about family tradition, resilience, and reinvention.

Through fascinating family anecdotes, Scott traces the evolution from that first bakery to the Seven Baker Brothers wholesale operation, to the birth of Jenny Lee in 1938—named after a popular Guy Lombardo song. As Jenny Lee expanded to 14 locations throughout Pittsburgh, it became a treasured institution, famous for its buttercream cakes and exceptional baked goods.

(10:15) When disaster struck in 2006 with a devastating Thanksgiving Day fire, followed by the 2008 recession, the original Jenny Lee Bakery closed its doors. However, Scott's discovery of his grandfather's handwritten notes and photos sparked a new beginning, launching Five Generation Bakers to restore the Jenny Lee legacy through their famous swirl breads.

(20:10) Scott shares exciting developments including their new baking mixes that let customers recreate authentic Jenny Lee treats at home, and the upcoming Jenny Lee Breakfast Nook restaurant opening in Moon Township.

(37:15) Later in the show, Catherine Montest shares a spicy trend for white wine, and we revisit the lemon posset, a perfect warm weather dessert, with Steven Bright. Enjoy the show!

Support the show

]]> (01:06) Scott Baker, a fifth-generation baker and president of Five Generation Bakers, unveils the rich legacy behind Pittsburgh's beloved Jenny Lee Bakery. It's all about family tradition, resilience, and reinvention.

Through fascinating family anecdotes, Scott traces the evolution from that first bakery to the Seven Baker Brothers wholesale operation, to the birth of Jenny Lee in 1938—named after a popular Guy Lombardo song. As Jenny Lee expanded to 14 locations throughout Pittsburgh, it became a treasured institution, famous for its buttercream cakes and exceptional baked goods.

(10:15) When disaster struck in 2006 with a devastating Thanksgiving Day fire, followed by the 2008 recession, the original Jenny Lee Bakery closed its doors. However, Scott's discovery of his grandfather's handwritten notes and photos sparked a new beginning, launching Five Generation Bakers to restore the Jenny Lee legacy through their famous swirl breads.

(20:10) Scott shares exciting developments including their new baking mixes that let customers recreate authentic Jenny Lee treats at home, and the upcoming Jenny Lee Breakfast Nook restaurant opening in Moon Township.

(37:15) Later in the show, Catherine Montest shares a spicy trend for white wine, and we revisit the lemon posset, a perfect warm weather dessert, with Steven Bright. Enjoy the show!

Support the show

]]> Doug Heilman Buzzsprout-17337447 Sun, 15 Jun 2025 16:00:00 -0400 2578 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene #baking, #jennylee, #jennyleeswirlbread 2 62 full false 061 Kate Clemons of Brown Bear Bread Co 061 Kate Clemons of Brown Bear Bread Co (00:55) Kate Clemons reveals the journey of Brown Bear Bread Company, a story of passion, persistence, and finding your true calling. What began in 2020 as home baking experiments during the pandemic transformed into a church basement operation, then a full café in Mount Oliver, and finally found its perfect home in New Brighton's vibrant small-town setting.

(10:03) Their five-year-old sourdough starter (affectionately named Phil) brings distinctive character to their breads – especially their cult-favorite sourdough English muffins that require a full two days of preparation. Kate shares how customers with gluten sensitivities often find they can enjoy Brown Bear's naturally fermented sourdough when commercial breads cause problems.

Despite having "Bread" in their name, Brown Bear has evolved into a comprehensive bakery experience. From laminated pastries and custom cakes to savory options and weekend brunch, Kate and her partners Dan and Kaylie have created a menu that balances artisan techniques with approachable favorites. Their philosophy is simple: make food they themselves would want to eat, using straight forward ingredients. 

(23:21) What makes this story so fascinating is Kate's own evolution from classically trained opera singer to passionate baker and business owner. Her early experience at a patisserie during college planted seeds that would later bloom into Brown Bear Bread Company, demonstrating how life's journey often takes unexpected but meaningful turns.

Whether you're a sourdough enthusiast, looking for a destination-worthy baked treat, or simply inspired by small business success stories, Brown Bear Bread Company offers something special. Visit them in New Brighton, catch them at local farmers markets, or follow their mouthwatering Instagram feed to experience handcrafted baking at its finest.

(36:38) Ashley Cesaratto continues our trip Beaver county with a recommendation to Biba, and Dagny Como brings us back to the home kitchen with a suggestion for up-leveled beef tallow french fries. Bring your ears and appetite!

Support the show

]]> (00:55) Kate Clemons reveals the journey of Brown Bear Bread Company, a story of passion, persistence, and finding your true calling. What began in 2020 as home baking experiments during the pandemic transformed into a church basement operation, then a full café in Mount Oliver, and finally found its perfect home in New Brighton's vibrant small-town setting.

(10:03) Their five-year-old sourdough starter (affectionately named Phil) brings distinctive character to their breads – especially their cult-favorite sourdough English muffins that require a full two days of preparation. Kate shares how customers with gluten sensitivities often find they can enjoy Brown Bear's naturally fermented sourdough when commercial breads cause problems.

Despite having "Bread" in their name, Brown Bear has evolved into a comprehensive bakery experience. From laminated pastries and custom cakes to savory options and weekend brunch, Kate and her partners Dan and Kaylie have created a menu that balances artisan techniques with approachable favorites. Their philosophy is simple: make food they themselves would want to eat, using straight forward ingredients. 

(23:21) What makes this story so fascinating is Kate's own evolution from classically trained opera singer to passionate baker and business owner. Her early experience at a patisserie during college planted seeds that would later bloom into Brown Bear Bread Company, demonstrating how life's journey often takes unexpected but meaningful turns.

Whether you're a sourdough enthusiast, looking for a destination-worthy baked treat, or simply inspired by small business success stories, Brown Bear Bread Company offers something special. Visit them in New Brighton, catch them at local farmers markets, or follow their mouthwatering Instagram feed to experience handcrafted baking at its finest.

(36:38) Ashley Cesaratto continues our trip Beaver county with a recommendation to Biba, and Dagny Como brings us back to the home kitchen with a suggestion for up-leveled beef tallow french fries. Bring your ears and appetite!

Support the show

]]> Doug Heilman Buzzsprout-17301389 Sun, 08 Jun 2025 17:00:00 -0400 2658 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene #baking, #smallbusiness 2 61 full false 060 Pizza Masters - Patrick Elston and Pete Tolman 060 Pizza Masters - Patrick Elston and Pete Tolman What makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.

(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region champion for traditional pizza at the International Pizza Expo.

(22:59) Meanwhile, Pete Tolman transformed a chance encounter with Detroit-style pizza during a Colorado ski trip into Ironborn Pizza, now thriving with locations in Millvale and the Strip District since 2017. His distinctive inch-plus-high crust with a lacy cheddar cheese edge has gathered its own accolades, including multiple Northeast regional championships. Beyond pizza, Ironborn's Strip District location showcases handmade pasta, fresh meatballs, and a full bar experience.

What truly sets these pizza makers apart is their dedication to craft. Patrick describes the intense relationship with his wood-fired oven—moving pizzas through five different "spots" during busy service, constantly managing heat, and treating each pie as an artistic creation. Pete reveals the science behind his dough, which rises higher than traditional Detroit-style, creating Ironborn's signature airy texture. Both prioritize quality ingredients, including non-bromated flours and proper fermentation, challenging the notion that pizza is merely "junk food."

(32:27) Their friendship exemplifies Pittsburgh's collaborative food scene—they attend pizza competitions together, celebrate each other's successes, and even share monthly dinners with their families. Their approach to business growth remains deliberately measured, with Patrick slowly introducing Sicilian pizzas and Pete focusing on strengthening operations at his existing locations.

Whether you're craving Patrick's "Hot Dad" pizza with sopressata and hot honey or Pete's white pie with garlic cream and roasted tomatoes, these pizza masters prove that Pittsburgh's pizza scene has evolved into something truly special. Visit them soon to taste what championship-level dedication to pizza craft really means.

Support the show

]]> What makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.

(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region champion for traditional pizza at the International Pizza Expo.

(22:59) Meanwhile, Pete Tolman transformed a chance encounter with Detroit-style pizza during a Colorado ski trip into Ironborn Pizza, now thriving with locations in Millvale and the Strip District since 2017. His distinctive inch-plus-high crust with a lacy cheddar cheese edge has gathered its own accolades, including multiple Northeast regional championships. Beyond pizza, Ironborn's Strip District location showcases handmade pasta, fresh meatballs, and a full bar experience.

What truly sets these pizza makers apart is their dedication to craft. Patrick describes the intense relationship with his wood-fired oven—moving pizzas through five different "spots" during busy service, constantly managing heat, and treating each pie as an artistic creation. Pete reveals the science behind his dough, which rises higher than traditional Detroit-style, creating Ironborn's signature airy texture. Both prioritize quality ingredients, including non-bromated flours and proper fermentation, challenging the notion that pizza is merely "junk food."

(32:27) Their friendship exemplifies Pittsburgh's collaborative food scene—they attend pizza competitions together, celebrate each other's successes, and even share monthly dinners with their families. Their approach to business growth remains deliberately measured, with Patrick slowly introducing Sicilian pizzas and Pete focusing on strengthening operations at his existing locations.

Whether you're craving Patrick's "Hot Dad" pizza with sopressata and hot honey or Pete's white pie with garlic cream and roasted tomatoes, these pizza masters prove that Pittsburgh's pizza scene has evolved into something truly special. Visit them soon to taste what championship-level dedication to pizza craft really means.

Support the show

]]> Doug Heilman Buzzsprout-17260889 Sun, 01 Jun 2025 17:00:00 -0400 3288 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #pizza, #detroitstyle, #neoneapolitan 2 60 full false 059 Amy Knight: From Naval Service to Kitchen Classroom 059 Amy Knight: From Naval Service to Kitchen Classroom What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.

(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.

(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.

What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection. 

(33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight. 

Support the show

]]> What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.

(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.

(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.

What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection. 

(33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight. 

Support the show

]]> Doug Heilman Buzzsprout-17223538 Sun, 25 May 2025 16:00:00 -0400 2584 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #womenowned 2 59 full false 058 Hal B. Klein, Trusted Guide to Local Eats 058 Hal B. Klein, Trusted Guide to Local Eats Ever dream of eating for a living? In this mouthwatering episode, we feast on conversations with two culinary personalities who stumbled into food careers through unexpected paths.

(00:48) First, we chat with B Dylan Hollis, the vintage recipe TikTok sensation whose theatrical taste tests of bizarre historical dishes like "pork cake" have captivated millions. Dylan shares how boredom and a collection of old cookbooks transformed this jazz pianist into a cookbook author with an obsession for America's forgotten flavors. His new book, "Baking Across America," explores regional specialties from across the nation, including Pittsburgh's beloved strawberry pretzel salad. Don't miss Dylan Hollis's Pittsburgh visit on May 27th at the First Unitarian Church in Shadyside! 

(12:16) Then, Hal B Klein, senior food writer and dining critic for the Pittsburgh Post-Gazette, takes us behind the scenes of professional food journalism. From an acting career in early adulthood, Hal pivoted to a gastronomic calling, pursuing food studies at Chatham University, then eventually becoming one of Pittsburgh's most trusted culinary voices. He shares insights on hidden restaurant gems (like an authentic Uzbek kitchen disguised as "Vinny's Pizza"), Pittsburgh's collaborative chef community, and how a once-picky eater transformed into someone who eagerly explores every cuisine. Follow Hal B. Klein's adventures @HalBKlein on Instagram for your guide to Pittsburgh's most exciting eats.

Both Hal and Dylan exemplify how curiosity and openness can transform not just careers but relationships with food itself. Whether you're a dedicated foodie or simply someone who enjoys good eating, this episode offers a delicious exploration of culinary passion, cultural exchange through food, and Pittsburgh's evolving restaurant landscape.

Support the show

]]> Ever dream of eating for a living? In this mouthwatering episode, we feast on conversations with two culinary personalities who stumbled into food careers through unexpected paths.

(00:48) First, we chat with B Dylan Hollis, the vintage recipe TikTok sensation whose theatrical taste tests of bizarre historical dishes like "pork cake" have captivated millions. Dylan shares how boredom and a collection of old cookbooks transformed this jazz pianist into a cookbook author with an obsession for America's forgotten flavors. His new book, "Baking Across America," explores regional specialties from across the nation, including Pittsburgh's beloved strawberry pretzel salad. Don't miss Dylan Hollis's Pittsburgh visit on May 27th at the First Unitarian Church in Shadyside! 

(12:16) Then, Hal B Klein, senior food writer and dining critic for the Pittsburgh Post-Gazette, takes us behind the scenes of professional food journalism. From an acting career in early adulthood, Hal pivoted to a gastronomic calling, pursuing food studies at Chatham University, then eventually becoming one of Pittsburgh's most trusted culinary voices. He shares insights on hidden restaurant gems (like an authentic Uzbek kitchen disguised as "Vinny's Pizza"), Pittsburgh's collaborative chef community, and how a once-picky eater transformed into someone who eagerly explores every cuisine. Follow Hal B. Klein's adventures @HalBKlein on Instagram for your guide to Pittsburgh's most exciting eats.

Both Hal and Dylan exemplify how curiosity and openness can transform not just careers but relationships with food itself. Whether you're a dedicated foodie or simply someone who enjoys good eating, this episode offers a delicious exploration of culinary passion, cultural exchange through food, and Pittsburgh's evolving restaurant landscape.

Support the show

]]> Doug Heilman Buzzsprout-17183425 Sun, 18 May 2025 17:00:00 -0400 3308 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 58 full false 057 Olive Visco of Polska Laska 057 Olive Visco of Polska Laska (00:37) A pierogi crafted with love isn't just food—it's heritage on a plate. For Olive Visco, owner of Polska Laska in Sharpsburg, these Polish dumplings represent generations of maternal tradition transformed into a thriving business. 

Polska Laska began as pandemic pierogi pop-ups before evolving into what Olive affectionately calls her "Polish diner"—a warm, inviting space where traditional recipes meet creative innovation. The counter-service eatery serves classics like potato cheddar pierogi, but don't be surprised by adventurous variations such as buffalo chicken and bagels & lox. Along with soups to desserts, it's the signature Polish Platter that may be Olive's "claim to fame," offering generous portions of various menu items that customers often share. 

(18:01) Beyond the food, motherhood has shaped Olive's entrepreneurial journey. After years working in Pittsburgh's restaurant industry, becoming a mother crystallized Olive's vision for Polska Laska as a true brick and mortar. Despite initial anxiety about balancing new motherhood with restaurant ownership, she found resolve in building something meaningful for her family's future. With support from her husband Sky, who works at the restaurant daily, and parents who contribute to menu planning and decor, Polska Laska truly embodies its familial roots.

Every element of the restaurant carries personal significance—from the counter built by Olive's father to the vintage dishware and art adorning the walls. Whether you're craving familiar comfort food or curious about Polish cuisine with a twist, this neighborhood gem proves that culinary innovations often begin with honoring what came before.

(35:36) And later in the show, if fresh summer produce is in your future, Roxanne Easley shares her veggie-packed lasagna recipe to put garden abundance to good use. Pull up a chair and bring your appetite! 

Support the show

]]> (00:37) A pierogi crafted with love isn't just food—it's heritage on a plate. For Olive Visco, owner of Polska Laska in Sharpsburg, these Polish dumplings represent generations of maternal tradition transformed into a thriving business. 

Polska Laska began as pandemic pierogi pop-ups before evolving into what Olive affectionately calls her "Polish diner"—a warm, inviting space where traditional recipes meet creative innovation. The counter-service eatery serves classics like potato cheddar pierogi, but don't be surprised by adventurous variations such as buffalo chicken and bagels & lox. Along with soups to desserts, it's the signature Polish Platter that may be Olive's "claim to fame," offering generous portions of various menu items that customers often share. 

(18:01) Beyond the food, motherhood has shaped Olive's entrepreneurial journey. After years working in Pittsburgh's restaurant industry, becoming a mother crystallized Olive's vision for Polska Laska as a true brick and mortar. Despite initial anxiety about balancing new motherhood with restaurant ownership, she found resolve in building something meaningful for her family's future. With support from her husband Sky, who works at the restaurant daily, and parents who contribute to menu planning and decor, Polska Laska truly embodies its familial roots.

Every element of the restaurant carries personal significance—from the counter built by Olive's father to the vintage dishware and art adorning the walls. Whether you're craving familiar comfort food or curious about Polish cuisine with a twist, this neighborhood gem proves that culinary innovations often begin with honoring what came before.

(35:36) And later in the show, if fresh summer produce is in your future, Roxanne Easley shares her veggie-packed lasagna recipe to put garden abundance to good use. Pull up a chair and bring your appetite! 

Support the show

]]> Doug Heilman Buzzsprout-17140820 Sun, 11 May 2025 21:00:00 -0400 2374 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #womenowned, #pierogi, #polishfood 2 57 full false 056 Shelly Danko+Day Talks Food Evolution 056 Shelly Danko+Day Talks Food Evolution (01:02) What transforms our relationship with food? For Shelly Danko+Day, host of "With Bowl and Spoon" podcast, the answer lies in those pivotal moments that shape our "personal food evolution" - the turning points that fundamentally change how we approach eating, cooking, and sharing meals.

(06:52) Shelly's own journey embodies this evolution perfectly. From keeping chickens in Pittsburgh before it was legally sanctioned to working for nearly a decade in urban food policy, she eventually found her calling documenting others' transformative food experiences. "Everybody has a food story," she explains, whether they're award-winning chefs or everyday people who've experienced that perfect bite that changed everything.

(20:15) Our conversation reveals how deeply intertwined food is with our identities and histories. Shelly shares touching memories of her grandmother Morley's simple yet profound influence through home-canned tomatoes, which became the foundation for her ultimate comfort food. Her Polish grandmother Helen's homemade pizza business - started after becoming a widow - demonstrates how food becomes not just sustenance but survival and connection.

We all experience these food evolutions throughout our lives. Whether it's developing a taste for spicy cuisine (as Shelly did through her husband's influence) or rediscovering a childhood recipe, these moments connect us to culture, community, and our own histories in profound ways. 

(33:30) Later in the show, Rick Sebak recommends Showcase Barbeque for that perfectly smoked feast, and Pam Luu shares a cheat-code recipe for her mom's Bánh Cuôn, beloved Vietamese rice rolls. 

Listen to discover the foods that have shaped your own evolution and the stories behind the dishes that might change how you eat forever.

Support the show

]]> (01:02) What transforms our relationship with food? For Shelly Danko+Day, host of "With Bowl and Spoon" podcast, the answer lies in those pivotal moments that shape our "personal food evolution" - the turning points that fundamentally change how we approach eating, cooking, and sharing meals.

(06:52) Shelly's own journey embodies this evolution perfectly. From keeping chickens in Pittsburgh before it was legally sanctioned to working for nearly a decade in urban food policy, she eventually found her calling documenting others' transformative food experiences. "Everybody has a food story," she explains, whether they're award-winning chefs or everyday people who've experienced that perfect bite that changed everything.

(20:15) Our conversation reveals how deeply intertwined food is with our identities and histories. Shelly shares touching memories of her grandmother Morley's simple yet profound influence through home-canned tomatoes, which became the foundation for her ultimate comfort food. Her Polish grandmother Helen's homemade pizza business - started after becoming a widow - demonstrates how food becomes not just sustenance but survival and connection.

We all experience these food evolutions throughout our lives. Whether it's developing a taste for spicy cuisine (as Shelly did through her husband's influence) or rediscovering a childhood recipe, these moments connect us to culture, community, and our own histories in profound ways. 

(33:30) Later in the show, Rick Sebak recommends Showcase Barbeque for that perfectly smoked feast, and Pam Luu shares a cheat-code recipe for her mom's Bánh Cuôn, beloved Vietamese rice rolls. 

Listen to discover the foods that have shaped your own evolution and the stories behind the dishes that might change how you eat forever.

Support the show

]]> Doug Heilman Buzzsprout-17095700 Sun, 04 May 2025 18:00:00 -0400 2438 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #foodpodcast 2 56 full false 055 Simon Chough of Soju Pittsburgh 055 Simon Chough of Soju Pittsburgh What happens when you blend Korean heritage with American upbringing and add a splash of Hawaiian influence? You get Soju, a restaurant that defies easy categorization while serving up some of Pittsburgh's most intriguing flavor combinations.

(00:37) Chef Simon Chough welcomes us into his Garfield restaurant for a candid conversation about cultural identity through food. "Soju is a direct reflection of myself and my experiences," he shares, explaining how dishes like kimchi nachos with wonton chips and nori-dusted French fries represent his personal journey rather than adherence to traditional Korean cuisine. Simon's culinary perspective was shaped by family meals prepared by his grandmother, who adapted Korean recipes using ingredients available at the local Giant Eagle.

(18:47) Simon recounts the restaurant's recent struggle with disaster. When pipes burst during a January cold spell, flooding the dining room while the restaurant was closed, the Pittsburgh community rallied with donations to support staff during the two-month closure. "Never underestimate the community around you," Simon reflects, noting how this challenging period actually renewed everyone's passion for the restaurant.

(30:11) Simon's path to restaurateur wasn't straightforward – from studying biochemistry in Hawaii to working unpaid in a prestigious kitchen, his story illustrates the winding journey many chefs experience. Now firmly established in Pittsburgh's culinary landscape, he pays it forward by offering pop-up opportunities to emerging chefs and promoting other local restaurants on his social media. Follow Simon's culinary adventures on Instagram and experience for yourself why his "Korean food is Japanese food's casual cousin" philosophy creates dishes that are impossible to resist.

(47:38) Later in the show we get a quick wine pick from Catherine Montest for pork barbecue and a day-off recipe from Third Space owner/baker Chloe Newman. Come hungry!

Support the show

]]> What happens when you blend Korean heritage with American upbringing and add a splash of Hawaiian influence? You get Soju, a restaurant that defies easy categorization while serving up some of Pittsburgh's most intriguing flavor combinations.

(00:37) Chef Simon Chough welcomes us into his Garfield restaurant for a candid conversation about cultural identity through food. "Soju is a direct reflection of myself and my experiences," he shares, explaining how dishes like kimchi nachos with wonton chips and nori-dusted French fries represent his personal journey rather than adherence to traditional Korean cuisine. Simon's culinary perspective was shaped by family meals prepared by his grandmother, who adapted Korean recipes using ingredients available at the local Giant Eagle.

(18:47) Simon recounts the restaurant's recent struggle with disaster. When pipes burst during a January cold spell, flooding the dining room while the restaurant was closed, the Pittsburgh community rallied with donations to support staff during the two-month closure. "Never underestimate the community around you," Simon reflects, noting how this challenging period actually renewed everyone's passion for the restaurant.

(30:11) Simon's path to restaurateur wasn't straightforward – from studying biochemistry in Hawaii to working unpaid in a prestigious kitchen, his story illustrates the winding journey many chefs experience. Now firmly established in Pittsburgh's culinary landscape, he pays it forward by offering pop-up opportunities to emerging chefs and promoting other local restaurants on his social media. Follow Simon's culinary adventures on Instagram and experience for yourself why his "Korean food is Japanese food's casual cousin" philosophy creates dishes that are impossible to resist.

(47:38) Later in the show we get a quick wine pick from Catherine Montest for pork barbecue and a day-off recipe from Third Space owner/baker Chloe Newman. Come hungry!

Support the show

]]> Doug Heilman Buzzsprout-17050669 Sun, 27 Apr 2025 18:00:00 -0400 2970 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #korean, #family 2 55 full false 054 Dagny's Eatery, Carnegie's Coziest Kitchen 054 Dagny's Eatery, Carnegie's Coziest Kitchen (00:57) Step through the door of Dagny's Eatery in Carnegie and you'll quickly discover it's not just another sandwich shop. It's an extension of owner Dagny Como herself, who creates an atmosphere so welcoming you might forget you're not actually sitting in her home kitchen.

Located on East Main Street, this cozy spot represents a brave pandemic-era pivot from banking to food entrepreneurship. Running a one-woman operation means Dagny handles everything—taking orders, preparing food, serving customers, and cleaning up—all while maintaining genuine conversations with everyone who walks through her door. "It's almost like you're performing," she explains, but this performance comes naturally as she multitasks with intuitive ease.

(21:22) What makes the food special isn't complexity but attention to detail. From "The Ray" sandwich with its game-changing pepperoncini relish to the legendary "Daci Cake" (think Hostess cake "on steroids"), everything is made from scratch with care. Many items carry deep personal significance, like sandwiches named for her grandparents whose photos hang in the shop alongside family heirlooms that bring Dagny joy as she works.

Beyond the daily menu of breakfast items, hot sandwiches, and made-from-scratch sweets, Dagny brings out her Blackstone grill during Carnegie's community events to serve smash burgers, hotdogs, and cheesesteaks. These gatherings represent everything she loves about her adopted neighborhood—its walkability, diverse businesses, and tight-knit support system. Whether you're a regular whose order she knows by heart or a first-time visitor, Dagny's passion for feeding people well shines through in every bite. 

(34:07) Later in the show, do you have that true favorite restaurant? Autumn Pawelec shares her love for Alla Famiglia in Allentown. Plus Chef Fernando Canales of the Fairmont Pittsburgh shares a favorite at-home dish that you can do as well. Hope you have a big appetite!


Support the show

]]> (00:57) Step through the door of Dagny's Eatery in Carnegie and you'll quickly discover it's not just another sandwich shop. It's an extension of owner Dagny Como herself, who creates an atmosphere so welcoming you might forget you're not actually sitting in her home kitchen.

Located on East Main Street, this cozy spot represents a brave pandemic-era pivot from banking to food entrepreneurship. Running a one-woman operation means Dagny handles everything—taking orders, preparing food, serving customers, and cleaning up—all while maintaining genuine conversations with everyone who walks through her door. "It's almost like you're performing," she explains, but this performance comes naturally as she multitasks with intuitive ease.

(21:22) What makes the food special isn't complexity but attention to detail. From "The Ray" sandwich with its game-changing pepperoncini relish to the legendary "Daci Cake" (think Hostess cake "on steroids"), everything is made from scratch with care. Many items carry deep personal significance, like sandwiches named for her grandparents whose photos hang in the shop alongside family heirlooms that bring Dagny joy as she works.

Beyond the daily menu of breakfast items, hot sandwiches, and made-from-scratch sweets, Dagny brings out her Blackstone grill during Carnegie's community events to serve smash burgers, hotdogs, and cheesesteaks. These gatherings represent everything she loves about her adopted neighborhood—its walkability, diverse businesses, and tight-knit support system. Whether you're a regular whose order she knows by heart or a first-time visitor, Dagny's passion for feeding people well shines through in every bite. 

(34:07) Later in the show, do you have that true favorite restaurant? Autumn Pawelec shares her love for Alla Famiglia in Allentown. Plus Chef Fernando Canales of the Fairmont Pittsburgh shares a favorite at-home dish that you can do as well. Hope you have a big appetite!


Support the show

]]> Doug Heilman Buzzsprout-16971225 Sun, 13 Apr 2025 18:00:00 -0400 2689 2 54 full false 053 Chloe Newman, Baking up Community with Sourdough 053 Chloe Newman, Baking up Community with Sourdough (00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.

(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.

(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.

(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.

Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.

Support the show

]]> (00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.

(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.

(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.

(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.

Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.

Support the show

]]> Doug Heilman Buzzsprout-16924526 Sun, 06 Apr 2025 17:00:00 -0400 2732 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #womenowned 2 53 full false 052 Rick Sebak - Hot Dogs, History, and Hidden Food Gems 052 Rick Sebak - Hot Dogs, History, and Hidden Food Gems (00:55) Rick Sebak occupies a special place in Pittsburgh's cultural landscape. For nearly four decades, he's crafted documentaries that capture the essence of our region, always with a keen eye for how food connects us to place and memory. "I celebrate Pittsburgh," he says simply, though his work does anything but take a simple approach to storytelling.

What makes Rick's style so compelling is his deliberate choice to step away from the spotlight. "I never think I'm the story," he explains, preferring what a colleague once called "an explosion of voices" – letting the people he meets tell their own tales. This approach has carried him from showcasing local institutions like Kennywood and the bygone Original Hotdog Shop of Oakland, to traveling cross-country capturing America's diners, bakeries, and shoreline foods for national PBS audiences.

(26:10) Our conversation weaves through Rick's formative upbringing with food – from his mother's home-cooked meals in Bethel Park to his transformative years abroad in France and Brazil. These experiences shaped not just his palate but his understanding that food tells our cultural story in ways politics and formal history often miss.

(35:35) We explore his current projects, including the upcoming "Lucky to Live in Pittsburgh" premiering April 10th on WQED, featuring stories about Weatherbury Farm's ancient grains and other regional treasures. Rick also shares his latest Pittsburgh food experiences – from the Grant Bar's dual-style pork chops to Chaykhana's Uzbek cuisine in the West End. We end with a wine pick from Catherine Montest to pair with Rick's beloved 'cowboy' cookies. 

This episode offers a glimpse in cultural storytelling through the lens of what we eat, who prepares it, and how these experiences shape our memories and communities. As Rick puts it, quoting a saying he's adopted: "All food history is written on jello" – acknowledging both the fluidity and the fundamental importance of our culinary traditions.

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]]> (00:55) Rick Sebak occupies a special place in Pittsburgh's cultural landscape. For nearly four decades, he's crafted documentaries that capture the essence of our region, always with a keen eye for how food connects us to place and memory. "I celebrate Pittsburgh," he says simply, though his work does anything but take a simple approach to storytelling.

What makes Rick's style so compelling is his deliberate choice to step away from the spotlight. "I never think I'm the story," he explains, preferring what a colleague once called "an explosion of voices" – letting the people he meets tell their own tales. This approach has carried him from showcasing local institutions like Kennywood and the bygone Original Hotdog Shop of Oakland, to traveling cross-country capturing America's diners, bakeries, and shoreline foods for national PBS audiences.

(26:10) Our conversation weaves through Rick's formative upbringing with food – from his mother's home-cooked meals in Bethel Park to his transformative years abroad in France and Brazil. These experiences shaped not just his palate but his understanding that food tells our cultural story in ways politics and formal history often miss.

(35:35) We explore his current projects, including the upcoming "Lucky to Live in Pittsburgh" premiering April 10th on WQED, featuring stories about Weatherbury Farm's ancient grains and other regional treasures. Rick also shares his latest Pittsburgh food experiences – from the Grant Bar's dual-style pork chops to Chaykhana's Uzbek cuisine in the West End. We end with a wine pick from Catherine Montest to pair with Rick's beloved 'cowboy' cookies. 

This episode offers a glimpse in cultural storytelling through the lens of what we eat, who prepares it, and how these experiences shape our memories and communities. As Rick puts it, quoting a saying he's adopted: "All food history is written on jello" – acknowledging both the fluidity and the fundamental importance of our culinary traditions.

Support the show

]]> Doug Heilman Buzzsprout-16881205 Sun, 30 Mar 2025 17:00:00 -0400 2897 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #ricksebak, #wqed, #gumbands 2 52 full false 051 Panuozzo Passion with '77Club 051 Panuozzo Passion with '77Club (01:02) Dive into the delicious world of '77 Club, Pittsburgh's rising wood-fired sensation transforming the city's food scene with Italian street food and community spirit. Founders Brittani and Dustin Boutilier share the journey that brought them from California to Pittsburgh by way of Brazil, driven by their passion for authentic cuisine and bringing people together through food.

The star of their mobile kitchen? The panuozzo – a pizza sandwich originating from Campagna, Italy that delivers all the flavor of pizza in a portable, quick-service format perfect for brewery pop-ups. Each sandwich pays homage to songs they love, from the "I Am Blue" with its surprisingly addictive mustard cream to the "Blockhead" featuring crispy potatoes and caramelized onions.

(09:40) What makes '77 Club particularly special is the vibe they've created. Named after 1977 – the iconic year that birthed punk rock – their business embodies that DIY ethos while inviting everyone to feel part of something special. Their regular residencies at local breweries like Four Points, Leaning Cask, and Eleventh Hour have built a devoted following, with catering services expanding their reach.

Their partnership with Bunker Projects highlights their commitment to supporting Pittsburgh's arts community, including an upcoming block party in June 2025. Whether you're a foodie seeking authentic Italian street food or simply looking for your next favorite local business to support, '77 Club delivers quality, creativity, and community on every plate. Find them on Instagram at @77club_pgh to discover where they'll pop up next!

(26:49) Later in the show, we take a trip 'dahntawn' with Autumn Pawelec to experience the chic looks and equally stunning bites of Ritual House. And if your staying in, we have a home-cooked chicken recipe from Meghan Pohl of Batch that will please the whole family. Hope you're hungry!

Support the show

]]> (01:02) Dive into the delicious world of '77 Club, Pittsburgh's rising wood-fired sensation transforming the city's food scene with Italian street food and community spirit. Founders Brittani and Dustin Boutilier share the journey that brought them from California to Pittsburgh by way of Brazil, driven by their passion for authentic cuisine and bringing people together through food.

The star of their mobile kitchen? The panuozzo – a pizza sandwich originating from Campagna, Italy that delivers all the flavor of pizza in a portable, quick-service format perfect for brewery pop-ups. Each sandwich pays homage to songs they love, from the "I Am Blue" with its surprisingly addictive mustard cream to the "Blockhead" featuring crispy potatoes and caramelized onions.

(09:40) What makes '77 Club particularly special is the vibe they've created. Named after 1977 – the iconic year that birthed punk rock – their business embodies that DIY ethos while inviting everyone to feel part of something special. Their regular residencies at local breweries like Four Points, Leaning Cask, and Eleventh Hour have built a devoted following, with catering services expanding their reach.

Their partnership with Bunker Projects highlights their commitment to supporting Pittsburgh's arts community, including an upcoming block party in June 2025. Whether you're a foodie seeking authentic Italian street food or simply looking for your next favorite local business to support, '77 Club delivers quality, creativity, and community on every plate. Find them on Instagram at @77club_pgh to discover where they'll pop up next!

(26:49) Later in the show, we take a trip 'dahntawn' with Autumn Pawelec to experience the chic looks and equally stunning bites of Ritual House. And if your staying in, we have a home-cooked chicken recipe from Meghan Pohl of Batch that will please the whole family. Hope you're hungry!

Support the show

]]> Doug Heilman Buzzsprout-16844477 Sun, 23 Mar 2025 17:00:00 -0400 2114 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #popup, #panuozzo 2 51 full false 050 Rebecca and Autumn Post Pittsburgh's Food Scene 050 Rebecca and Autumn Post Pittsburgh's Food Scene What happens when foodie culture, engagements, modeling, and generations-old pierogi recipes collide? Our latest episode of The Pittsburgh Dish! 

(01:09) Rebecca Hansborough @The_41_Chew reveals a surprising truth about why she abandoned her chef school dreams and opted for Instagram food content creation. "I think I would have hated being a restaurant owner," she confesses, highlighting the unseen challenges of the restaurant industry. Her genuine concern about recent restaurant closures shows how today's food influencers are becoming advocates for the industry they document.

(13:35) Then model and foodie Autumn Pawelec joins the conversation. Breaking stereotypes about models and food, Autumn embraces both worlds unapologetically. "If I want a dish of pasta, I'm going to eat the pasta," she declares, advocating for balance rather than deprivation. Her Polish-Italian heritage created "the best of both worlds" at holiday tables, informing her sophisticated palate and appreciation for diverse cuisines. 

(25:16) Later in the show, Chef Jonathan Homer sharing his grandmother Sophie's cherished pierogi recipe, capturing how food traditions connect generations and preserve cultural heritage in Pittsburgh's diverse food landscape.

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]]> What happens when foodie culture, engagements, modeling, and generations-old pierogi recipes collide? Our latest episode of The Pittsburgh Dish! 

(01:09) Rebecca Hansborough @The_41_Chew reveals a surprising truth about why she abandoned her chef school dreams and opted for Instagram food content creation. "I think I would have hated being a restaurant owner," she confesses, highlighting the unseen challenges of the restaurant industry. Her genuine concern about recent restaurant closures shows how today's food influencers are becoming advocates for the industry they document.

(13:35) Then model and foodie Autumn Pawelec joins the conversation. Breaking stereotypes about models and food, Autumn embraces both worlds unapologetically. "If I want a dish of pasta, I'm going to eat the pasta," she declares, advocating for balance rather than deprivation. Her Polish-Italian heritage created "the best of both worlds" at holiday tables, informing her sophisticated palate and appreciation for diverse cuisines. 

(25:16) Later in the show, Chef Jonathan Homer sharing his grandmother Sophie's cherished pierogi recipe, capturing how food traditions connect generations and preserve cultural heritage in Pittsburgh's diverse food landscape.

Support the show

]]> Doug Heilman Buzzsprout-16797562 Sun, 16 Mar 2025 17:00:00 -0400 1666 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 50 full false 049 Ryan Peters: A Rise to Fame with Flour and Eggs 049 Ryan Peters: A Rise to Fame with Flour and Eggs (00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.

Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.

(08:12) We explore Ryan's Knead to Know podcast, where he interviews influential guests like Larry Fitzgerald and Derek Shelton while cooking pasta, creating yet another dimension to his constantly evolving brand. For anyone fascinated by the intersection of culinary arts, social media, and entrepreneurship, Ryan's story offers valuable insights into finding your unique voice in a crowded digital landscape.

(11:42) Ryan has leveraged his platform for creativity with a humanitarian impact. When his egg-doubling challenge videos created massive amounts of pasta (eventually reaching a 10,000-egg collaboration with Mr. Beast), Ryan partnered with Outreached Arms to ensure the food reached those in need, while reducing food waste – combining viral entertainment with meaningful action.

(17:11) Our conversation delves into Ryan's innovative approach to content creation – particularly his viral series where he makes pasta in wildly unexpected locations. From NFL stadiums and NASCAR tracks to the Empire State Building, Ryan has turned "making pasta where you shouldn't" into a collaboration strategy that's opened doors with major sports teams nationwide. When industry experts warned him against niching down too specifically, Ryan proved them wrong by creating a unique lane that's attracted millions.

(30:30) Later in the show, Becca Hansborough takes us to brunch at Balvanera, and HongChing Cheung shares a beloved family dish from her Hong Kong roots. Enjoy this episode's culinary roundup of creativity and flavor.

Support the show

]]> (00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.

Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.

(08:12) We explore Ryan's Knead to Know podcast, where he interviews influential guests like Larry Fitzgerald and Derek Shelton while cooking pasta, creating yet another dimension to his constantly evolving brand. For anyone fascinated by the intersection of culinary arts, social media, and entrepreneurship, Ryan's story offers valuable insights into finding your unique voice in a crowded digital landscape.

(11:42) Ryan has leveraged his platform for creativity with a humanitarian impact. When his egg-doubling challenge videos created massive amounts of pasta (eventually reaching a 10,000-egg collaboration with Mr. Beast), Ryan partnered with Outreached Arms to ensure the food reached those in need, while reducing food waste – combining viral entertainment with meaningful action.

(17:11) Our conversation delves into Ryan's innovative approach to content creation – particularly his viral series where he makes pasta in wildly unexpected locations. From NFL stadiums and NASCAR tracks to the Empire State Building, Ryan has turned "making pasta where you shouldn't" into a collaboration strategy that's opened doors with major sports teams nationwide. When industry experts warned him against niching down too specifically, Ryan proved them wrong by creating a unique lane that's attracted millions.

(30:30) Later in the show, Becca Hansborough takes us to brunch at Balvanera, and HongChing Cheung shares a beloved family dish from her Hong Kong roots. Enjoy this episode's culinary roundup of creativity and flavor.

Support the show

]]> Doug Heilman Buzzsprout-16756885 Sun, 09 Mar 2025 18:00:00 -0400 2269 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #peterspasta, #ryanpeters 2 49 full false 048 Community Kitchen Pittsburgh, Transforming Lives Through Food 048 Community Kitchen Pittsburgh, Transforming Lives Through Food (01:08) In this episode, we explore the work of Community Kitchen Pittsburgh, an organization dedicated to transforming lives through culinary education and workforce development. With a mission focused on utilizing food as a means to bring about positive change, Community Kitchen Pittsburgh provides comprehensive training programs for those facing challenging life circumstances, including formerly incarcerated individuals and those overcoming addiction. From catering services to cooking clinics, their hands-on approach develops essential culinary skills all while fostering a sense of community and belonging.

(07:34) Join us as we unpack the roles of guest chefs who inspire students, and the captivating stories behind the dishes and meals served. You'll discover how Community Kitchen Pittsburgh creates pathways for long-term success, and ultimately builds a powerful support network.

(30:55) Later in the show, we offer up CKPgh for their seasonal Lenten fish fry as a must-try, and also get a weeknight recipe form Jessica Brewster of Batch LLC for her bang-bang salmon bowls. Enjoy this episode's delicious mix of good work and good food. 

Support the show

]]> (01:08) In this episode, we explore the work of Community Kitchen Pittsburgh, an organization dedicated to transforming lives through culinary education and workforce development. With a mission focused on utilizing food as a means to bring about positive change, Community Kitchen Pittsburgh provides comprehensive training programs for those facing challenging life circumstances, including formerly incarcerated individuals and those overcoming addiction. From catering services to cooking clinics, their hands-on approach develops essential culinary skills all while fostering a sense of community and belonging.

(07:34) Join us as we unpack the roles of guest chefs who inspire students, and the captivating stories behind the dishes and meals served. You'll discover how Community Kitchen Pittsburgh creates pathways for long-term success, and ultimately builds a powerful support network.

(30:55) Later in the show, we offer up CKPgh for their seasonal Lenten fish fry as a must-try, and also get a weeknight recipe form Jessica Brewster of Batch LLC for her bang-bang salmon bowls. Enjoy this episode's delicious mix of good work and good food. 

Support the show

]]> Doug Heilman Buzzsprout-16719976 Sun, 02 Mar 2025 18:00:00 -0500 2438 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 48 full false 047 Chef Jonathan Homer's Culinary Journey 047 Chef Jonathan Homer's Culinary Journey (00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.

Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community traditions first sparked his culinary dreams. Jonathan's journey is filled with personal challenges, including his father's illness and recovery, which propelled him toward his dreams in St. Louis. His time at Favazza's Italian restaurant taught him the finer points of fresh pasta making, cementing his dedication to the craft. 

(19:48) This chapter of his life paints a vivid picture of a chef who constantly evolves, learning from each experience and mentor he encounters, which continues with his return to Pittsburgh. 

(26:37) Later in the show, we explore the warmth and wings of Bigham Tavern in Mount Washington with Autumn Pawelec, and get a cherished family tradition of making homemade gnocchi from the Costanzo family. Join us for an episode filled with passion, perseverance, and flavor.

Support the show

]]> (00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.

Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community traditions first sparked his culinary dreams. Jonathan's journey is filled with personal challenges, including his father's illness and recovery, which propelled him toward his dreams in St. Louis. His time at Favazza's Italian restaurant taught him the finer points of fresh pasta making, cementing his dedication to the craft. 

(19:48) This chapter of his life paints a vivid picture of a chef who constantly evolves, learning from each experience and mentor he encounters, which continues with his return to Pittsburgh. 

(26:37) Later in the show, we explore the warmth and wings of Bigham Tavern in Mount Washington with Autumn Pawelec, and get a cherished family tradition of making homemade gnocchi from the Costanzo family. Join us for an episode filled with passion, perseverance, and flavor.

Support the show

]]> Doug Heilman Buzzsprout-16674564 Sat, 22 Feb 2025 17:00:00 -0500 2284 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef 2 47 full false 046 Feasting on Film with Roxanne Easley 046 Feasting on Film with Roxanne Easley (00:55) What if your passion project turned into a thriving business going 18 years strong? Roxanne Easley of Roxanne’s Catering joins us to share her incredible journey from her roots in Pittsburgh to becoming a key player in the catering world. We delve into her diverse menu options, popular brunch selections like red velvet waffles and deep-fried French toast, and her educational pursuits in culinary etiquette. 

(11:31) Roxanne's fascinating experiences with 'on-camera' catering offer a unique glimpse behind the scenes, detailing her work on the sets of major films like "Fences" and "The Deliverance." Explore the hustle and creativity involved in film catering, where Roxanne's adaptability meets the high demands of Hollywood. She recounts the challenges of sourcing ingredients and collaborating with props departments to bring her authentic food to the big screen. 

(29:10) Later in the show, we discover the Korean dishes and flavors of Nak Won Garden with Shelly Danko Day, and Chris Fennimore of WQED provides a recipe and culinary lesson with his grandson, Tobias, in Rome. Chris not only passes down the art of making a healthier Eggplant Rollatini but also celebrates the joy of cooking across generations. 

Join us for an inspiring episode filled with stories of culinary innovation, and the bonds formed through food.

Support the show

]]> (00:55) What if your passion project turned into a thriving business going 18 years strong? Roxanne Easley of Roxanne’s Catering joins us to share her incredible journey from her roots in Pittsburgh to becoming a key player in the catering world. We delve into her diverse menu options, popular brunch selections like red velvet waffles and deep-fried French toast, and her educational pursuits in culinary etiquette. 

(11:31) Roxanne's fascinating experiences with 'on-camera' catering offer a unique glimpse behind the scenes, detailing her work on the sets of major films like "Fences" and "The Deliverance." Explore the hustle and creativity involved in film catering, where Roxanne's adaptability meets the high demands of Hollywood. She recounts the challenges of sourcing ingredients and collaborating with props departments to bring her authentic food to the big screen. 

(29:10) Later in the show, we discover the Korean dishes and flavors of Nak Won Garden with Shelly Danko Day, and Chris Fennimore of WQED provides a recipe and culinary lesson with his grandson, Tobias, in Rome. Chris not only passes down the art of making a healthier Eggplant Rollatini but also celebrates the joy of cooking across generations. 

Join us for an inspiring episode filled with stories of culinary innovation, and the bonds formed through food.

Support the show

]]> Doug Heilman Buzzsprout-16631861 Sun, 16 Feb 2025 15:00:00 -0500 2420 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 2 46 full false 045 A Batch of Success with Jessica and Meghan 045 A Batch of Success with Jessica and Meghan (00:55) Imagine walking into a kitchen filled with the irresistible aromas of homemade soups, breads, and jams, where the warmth of the environment makes you feel right at home. That's exactly the experience Jessica and Meghan have created at Batch LLC in Saxonburg, a haven for small-batch food enthusiasts. 

(14:57) With a strong focus on community over competition, these dynamic entrepreneurs have not only delighted taste buds but also fostered a vibrant local scene by supporting fellow makers. You'll hear about their fascinating journey, from their initial meeting over shared passions to building a successful business that epitomizes Saxonburg's entrepreneurial spirit.

(31:01) This episode also takes you to the inviting atmosphere of Umami in Lawrenceville, for a special occasion meal, to the average Tuesday, it's sure to satisfy your culinary cravings. And finally, we do some batch cooking at home, with listener Jeff B's hearty beef stew. 

Join us as we celebrate the spirit of entrepreneurship, community, and, above all, the love of food that brings us together.

Support the show

]]> (00:55) Imagine walking into a kitchen filled with the irresistible aromas of homemade soups, breads, and jams, where the warmth of the environment makes you feel right at home. That's exactly the experience Jessica and Meghan have created at Batch LLC in Saxonburg, a haven for small-batch food enthusiasts. 

(14:57) With a strong focus on community over competition, these dynamic entrepreneurs have not only delighted taste buds but also fostered a vibrant local scene by supporting fellow makers. You'll hear about their fascinating journey, from their initial meeting over shared passions to building a successful business that epitomizes Saxonburg's entrepreneurial spirit.

(31:01) This episode also takes you to the inviting atmosphere of Umami in Lawrenceville, for a special occasion meal, to the average Tuesday, it's sure to satisfy your culinary cravings. And finally, we do some batch cooking at home, with listener Jeff B's hearty beef stew. 

Join us as we celebrate the spirit of entrepreneurship, community, and, above all, the love of food that brings us together.

Support the show

]]> Doug Heilman Buzzsprout-16592065 Sun, 09 Feb 2025 21:00:00 -0500 2480 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #smallbusiness, #womenowned 2 45 full false 044 Legacy and Flavor with Joe and Maria 044 Legacy and Flavor with Joe and Maria (00:42) What if a beloved restaurant from your past could be brought back to life, dish by dish? Join us as we explore the captivating legacy of The Primadonna, McKees Rocks' cherished Italian eatery, with insights from former owner Joseph Costanzo Jr. and his daughter, Maria C. Palmer. Maria's book, "On the Rocks," co-authored with Ruthie Robbins, chronicles her father's extraordinary journey in the restaurant world, highlighting The Primadonna's unique charm and warm hospitality that set it apart during its heyday in the 1980s.

(12:06) Feel the nostalgia as Joe and Maria share stories of made-to-order pastas and handmade meatballs, capturing the artistry that defined the restaurant. The journey is as much about storytelling as it is about food, with readers and listeners longing to relive the flavors and memories of their past.

(42:43) Then we pour a glass of Italian wine fit for royalty, with Catherine Montest @urfairywinemother and share a family meatball recipe from Heather Abraham of KDKA. This episode is a tribute to the vibrant world of local Italian cuisine that's sure to resonate with food lovers and nostalgic souls alike.

Maria's website: https://mariacpalmer.com

Support the show

]]> (00:42) What if a beloved restaurant from your past could be brought back to life, dish by dish? Join us as we explore the captivating legacy of The Primadonna, McKees Rocks' cherished Italian eatery, with insights from former owner Joseph Costanzo Jr. and his daughter, Maria C. Palmer. Maria's book, "On the Rocks," co-authored with Ruthie Robbins, chronicles her father's extraordinary journey in the restaurant world, highlighting The Primadonna's unique charm and warm hospitality that set it apart during its heyday in the 1980s.

(12:06) Feel the nostalgia as Joe and Maria share stories of made-to-order pastas and handmade meatballs, capturing the artistry that defined the restaurant. The journey is as much about storytelling as it is about food, with readers and listeners longing to relive the flavors and memories of their past.

(42:43) Then we pour a glass of Italian wine fit for royalty, with Catherine Montest @urfairywinemother and share a family meatball recipe from Heather Abraham of KDKA. This episode is a tribute to the vibrant world of local Italian cuisine that's sure to resonate with food lovers and nostalgic souls alike.

Maria's website: https://mariacpalmer.com

Support the show

]]> Doug Heilman Buzzsprout-16547672 Sun, 02 Feb 2025 17:00:00 -0500 2955 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #family, #ontherocks, #theprimadonnarestaurant 2 44 full false 043 A Culinary Year in Review with Doug Heilman 043 A Culinary Year in Review with Doug Heilman (01:14) Join Doug Heilman, as he shares a heartfelt, behind the curtain 'year in review' of The Pittsburgh Dish, with you as an essential part of our success story. 

(04:35) Plus, get ready for an enticing culinary recommendation from our friend Kanika, with the unique diner experience at the Chop Shop in Butler, where traditional American classics meet creative twists, like roasted strawberry milkshakes and duck confit.

(06:15) We’re keeping the flavors coming with a final recipe of the year, a personal family favorite of Chef Ben D'Amico: Great Aunt Rose's braised calamari, a simple yet cherished holiday dish that carries rich emotional ties and versatility. 

We'll be taking a short winter break. But rest assured, we’ll return soon in 2025, ready to continue celebrating the rich and diverse food culture of our region.

Support the show

]]> (01:14) Join Doug Heilman, as he shares a heartfelt, behind the curtain 'year in review' of The Pittsburgh Dish, with you as an essential part of our success story. 

(04:35) Plus, get ready for an enticing culinary recommendation from our friend Kanika, with the unique diner experience at the Chop Shop in Butler, where traditional American classics meet creative twists, like roasted strawberry milkshakes and duck confit.

(06:15) We’re keeping the flavors coming with a final recipe of the year, a personal family favorite of Chef Ben D'Amico: Great Aunt Rose's braised calamari, a simple yet cherished holiday dish that carries rich emotional ties and versatility. 

We'll be taking a short winter break. But rest assured, we’ll return soon in 2025, ready to continue celebrating the rich and diverse food culture of our region.

Support the show

]]> Doug Heilman Buzzsprout-16283129 Sun, 15 Dec 2024 17:00:00 -0500 496 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 43 full false 042 Small Business Beginnings with Healthy Heartbeets 042 Small Business Beginnings with Healthy Heartbeets (00:50) First up this week, Hannah Olsen, a familiar name from The Pittsburgh Dish (episode 005), joins us to share her latest passion project, Batches Bakehouse. This shared kitchen space in the Arlington neighborhood of Pittsburgh isn't just about baking; it's a support network where local small bakers thrive. Discover the story behind the bakehouse's inception, and get a sneak peek at their upcoming holiday pop-up event, a must-visit bake sale for anyone looking to support local artisans during the festive season.

(09:49) We then introduce Julian Figaretti and HongChing Cheung, the dynamic duo behind Healthy Heartbeats. These food innovators have crafted a health-centric product using beet powder, chia seeds, and hemp seeds, aiming to revolutionize how we think about nutrition. Listen as they share their journey through the Fulton Commons food accelerator program and their nascent experience into markets. With Julian's expertise in production and HongChing's flair for digital marketing, they exemplify how a perfect partnership can bring a unique product to life.

(32:52) We unveil the personal backstories of Julian and HongChing that led them to their current business. From Julian's roots with a family-owned restaurant to HongChing's family culture from Hong Kong to Pittsburgh, their stories highlight the power of family and food in entrepreneurship. Join us, and let these stories inspire your entrepreneurial journey.

Support the show

]]> (00:50) First up this week, Hannah Olsen, a familiar name from The Pittsburgh Dish (episode 005), joins us to share her latest passion project, Batches Bakehouse. This shared kitchen space in the Arlington neighborhood of Pittsburgh isn't just about baking; it's a support network where local small bakers thrive. Discover the story behind the bakehouse's inception, and get a sneak peek at their upcoming holiday pop-up event, a must-visit bake sale for anyone looking to support local artisans during the festive season.

(09:49) We then introduce Julian Figaretti and HongChing Cheung, the dynamic duo behind Healthy Heartbeats. These food innovators have crafted a health-centric product using beet powder, chia seeds, and hemp seeds, aiming to revolutionize how we think about nutrition. Listen as they share their journey through the Fulton Commons food accelerator program and their nascent experience into markets. With Julian's expertise in production and HongChing's flair for digital marketing, they exemplify how a perfect partnership can bring a unique product to life.

(32:52) We unveil the personal backstories of Julian and HongChing that led them to their current business. From Julian's roots with a family-owned restaurant to HongChing's family culture from Hong Kong to Pittsburgh, their stories highlight the power of family and food in entrepreneurship. Join us, and let these stories inspire your entrepreneurial journey.

Support the show

]]> Doug Heilman Buzzsprout-16242403 Sun, 08 Dec 2024 19:00:00 -0500 2798 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #macaron, #baking, #smallbusiness, #healthy, #heartbeets 1 42 full false 041 Ben D'Amico: Crafting Culinary at Market District 041 Ben D'Amico: Crafting Culinary at Market District (00:42) Meet Ben D'Amico, the executive development chef for Giant Eagle's Market District stores, who takes us on a culinary journey through the world of large-format grocery chains. From humble beginnings as an intern to crafting prepared foods for 24 locations, Ben shares the exciting and challenging aspects of his role, including creative collaborations like 'Flights and Bites' with Ana Eats Pittsburgh or exclusive menus for collegiate soccer teams.  

(08:11) Ben takes us behind the scenes, revealing the complexities of maintaining consistency and quality across multiple locations. His insights into evolving consumer tastes showcase how Market District stays ahead of the game, offering customers options that range from budget-friendly to premium quality.

(23:16) Beyond the corporate kitchen, Ben shares his work with 'Best Buddies' partner Tori, on a unique pasta dish that reflects the flavors of Italy and Greece, set to be a highlight at the upcoming Taste Buds event. Ben also opens up about his Italian and Slovak roots, emphasizing the importance of family traditions like the Feast of the Seven Fishes, and we also get a quick mention of his wife's children's book, "Harvey's Hamburgers." 

(33:25) Plus Chantal and Alex Huff reveal their recent visit to Reva Modern Indian Cuisine, and Chris Fennimore of QED Cooks shares an updated approach to a beloved seafood dish. Have a seat at the table and enjoy!

Support the show

]]> (00:42) Meet Ben D'Amico, the executive development chef for Giant Eagle's Market District stores, who takes us on a culinary journey through the world of large-format grocery chains. From humble beginnings as an intern to crafting prepared foods for 24 locations, Ben shares the exciting and challenging aspects of his role, including creative collaborations like 'Flights and Bites' with Ana Eats Pittsburgh or exclusive menus for collegiate soccer teams.  

(08:11) Ben takes us behind the scenes, revealing the complexities of maintaining consistency and quality across multiple locations. His insights into evolving consumer tastes showcase how Market District stays ahead of the game, offering customers options that range from budget-friendly to premium quality.

(23:16) Beyond the corporate kitchen, Ben shares his work with 'Best Buddies' partner Tori, on a unique pasta dish that reflects the flavors of Italy and Greece, set to be a highlight at the upcoming Taste Buds event. Ben also opens up about his Italian and Slovak roots, emphasizing the importance of family traditions like the Feast of the Seven Fishes, and we also get a quick mention of his wife's children's book, "Harvey's Hamburgers." 

(33:25) Plus Chantal and Alex Huff reveal their recent visit to Reva Modern Indian Cuisine, and Chris Fennimore of QED Cooks shares an updated approach to a beloved seafood dish. Have a seat at the table and enjoy!

Support the show

]]> Doug Heilman Buzzsprout-16201437 Sun, 01 Dec 2024 17:00:00 -0500 2355 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest #chef, #gianteagle, #marketdistrict 1 41 full false Extra Bites: Talking Turkey Extra Bites: Talking Turkey Ever wondered how to deep fry your turkey without the fiery drama? Janet Loughran of Chef Life Hacks shares her essential advice on mastering oil displacement, ensuring that your turkey gets the crispy finish you crave without an overflowing disaster. 

We also explore a novel approach to Thanksgiving turkey with Steven Bright. His fascinating technique of preparing a boneless turkey reveals how deboning simplifies brining and allows for more of his mother’s cornbread stuffing to get inside of the bird. Plus a quick lesson on salt. 

Get ready to be inspired by these expert insights that aim to elevate your holiday.

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]]> Ever wondered how to deep fry your turkey without the fiery drama? Janet Loughran of Chef Life Hacks shares her essential advice on mastering oil displacement, ensuring that your turkey gets the crispy finish you crave without an overflowing disaster. 

We also explore a novel approach to Thanksgiving turkey with Steven Bright. His fascinating technique of preparing a boneless turkey reveals how deboning simplifies brining and allows for more of his mother’s cornbread stuffing to get inside of the bird. Plus a quick lesson on salt. 

Get ready to be inspired by these expert insights that aim to elevate your holiday.

Support the show

]]> Doug Heilman Buzzsprout-16161682 Sun, 24 Nov 2024 16:00:00 -0500 407 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef, #turkey 1 bonus false 040 Holiday Feasting with Chefs Janet and Alekka 040 Holiday Feasting with Chefs Janet and Alekka (00:39) Unlock the secrets to crafting a memorable holiday feast with insights from our pros, Chefs Janet Loughran and Alekka Sweeney. With a wealth of experience in meal delivery, teaching, and kitchen spaces, these culinary experts offer invaluable tips and techniques for navigating the joys and challenges of holiday cooking. 

(08:34) Eager to make your Thanksgiving turkey the talk of the table? We explore innovative techniques like spatchcocking for even cooking and using bacon for effortless basting. You'll also hear about the debate of different brining methods. 

(20:42) Discover how to bring unexpected flavors to your table with alternatives to cranberry sauce or surprise guests with individual-sized pies and poached pears for dessert. We also share creative ideas for using leftovers, including a savory twist on monkey bread and breakfast bake recipes. 

(34:05) Plus, Catherine Montest guides our wine selections for the holiday meals ahead. With imaginative and resourceful ideas, your gatherings are sure to be memorable, ensuring every guest leaves with a smile and a full heart...and belly!

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]]> (00:39) Unlock the secrets to crafting a memorable holiday feast with insights from our pros, Chefs Janet Loughran and Alekka Sweeney. With a wealth of experience in meal delivery, teaching, and kitchen spaces, these culinary experts offer invaluable tips and techniques for navigating the joys and challenges of holiday cooking. 

(08:34) Eager to make your Thanksgiving turkey the talk of the table? We explore innovative techniques like spatchcocking for even cooking and using bacon for effortless basting. You'll also hear about the debate of different brining methods. 

(20:42) Discover how to bring unexpected flavors to your table with alternatives to cranberry sauce or surprise guests with individual-sized pies and poached pears for dessert. We also share creative ideas for using leftovers, including a savory twist on monkey bread and breakfast bake recipes. 

(34:05) Plus, Catherine Montest guides our wine selections for the holiday meals ahead. With imaginative and resourceful ideas, your gatherings are sure to be memorable, ensuring every guest leaves with a smile and a full heart...and belly!

Support the show

]]> Doug Heilman Buzzsprout-16115378 Sun, 17 Nov 2024 17:00:00 -0500 2383 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef, #holiday, #cooking 1 40 full false 039 Crafting Dessert Magic with Selina Progar 039 Crafting Dessert Magic with Selina Progar (01:01) Pastry Chef Selina Progar takes us on a mesmerizing culinary journey, sharing her artistry and passion that illuminate Pittsburgh's dessert scene. From her innovative multi-component apple dessert at Eleven Contemporary Kitchen to crafting bonbons for Umi and seasonal delights for Kaya, Selina's creations redefine what it means to experience dessert. Join us as she reveals her secrets to balancing the complexity of restaurant masterpieces with the simplicity of homemade comforts.

(11:42) Selina's career trajectory is equally compelling, as she recounts her rise from the Culinary Institute of America to the demanding kitchens of top-tier restaurants. Her story is one of creativity, consistency, and resilience, shaped by experiences at esteemed establishments like Altius and fueled by childhood baking memories with her father. Discover how Selina navigated high-pressure environments, honed her craft, and returned to Pittsburgh, transforming the local culinary landscape through her work with the Big Burrito Group. We end with a heartwarming glimpse into Selina's personal life, exploring a love story that blossomed at Altius, and upcoming dessert plans for her own wedding!

(32:59) Keeping in the world of sweets, Chantal and Alex Huff take us on a visit to Amy's Bakery for coconut buns and other Asian delights. And then, enjoy a heartfelt cookie recipe story from John Chamberlain of the YaJagoff podcast, highlighting the deep connections we forge through food and tradition. 

Whether you're a culinary enthusiast or simply love a good story, this episode promises a delightful mix of inspiration, love, and scrumptious desserts.

Support the show

]]> (01:01) Pastry Chef Selina Progar takes us on a mesmerizing culinary journey, sharing her artistry and passion that illuminate Pittsburgh's dessert scene. From her innovative multi-component apple dessert at Eleven Contemporary Kitchen to crafting bonbons for Umi and seasonal delights for Kaya, Selina's creations redefine what it means to experience dessert. Join us as she reveals her secrets to balancing the complexity of restaurant masterpieces with the simplicity of homemade comforts.

(11:42) Selina's career trajectory is equally compelling, as she recounts her rise from the Culinary Institute of America to the demanding kitchens of top-tier restaurants. Her story is one of creativity, consistency, and resilience, shaped by experiences at esteemed establishments like Altius and fueled by childhood baking memories with her father. Discover how Selina navigated high-pressure environments, honed her craft, and returned to Pittsburgh, transforming the local culinary landscape through her work with the Big Burrito Group. We end with a heartwarming glimpse into Selina's personal life, exploring a love story that blossomed at Altius, and upcoming dessert plans for her own wedding!

(32:59) Keeping in the world of sweets, Chantal and Alex Huff take us on a visit to Amy's Bakery for coconut buns and other Asian delights. And then, enjoy a heartfelt cookie recipe story from John Chamberlain of the YaJagoff podcast, highlighting the deep connections we forge through food and tradition. 

Whether you're a culinary enthusiast or simply love a good story, this episode promises a delightful mix of inspiration, love, and scrumptious desserts.

Support the show

]]> Doug Heilman Buzzsprout-16080499 Sun, 10 Nov 2024 18:00:00 -0500 2521 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef, #pastrychef 1 39 full false 038 Fernando Canales: A Tasty Journey in Pittsburgh 038 Fernando Canales: A Tasty Journey in Pittsburgh Embark on a culinary journey with us as we welcome the talented Executive Chef Fernando Canales, who is shaking up the dining scene at Fairmont Pittsburgh. Discover how Chef Canales, with his rich background and experiences across exotic destinations, is redefining the hotel’s menu with an emphasis on his favorite dishes like octopus and rack of lamb. 

We take a closer look at the unique ingredients and local partnerships that make each dish at Fairmont Pittsburgh extraordinary. Imagine savoring a filet mignon perfectly paired with a rich mole sauce, featuring an unexpected twist—animal crackers. 

The episode rounds out with Chef Canales sharing his personal journey, from early culinary inspirations sparked by his mother to his decision to bring his family to Pittsburgh over a tempting Boston offer. Upcoming culinary events at the Fairmont, like festive brunches and cocktail classes, reflect his creative spirit and commitment to guest satisfaction, as he concludes his first year at the property.

Plus, Julie Engelbrecht of @girleatsburgh takes us for breakfast to Nancy's Revival, and Julian Figaretti of Healthy HeartBeets shares a family recipe of linguine with clams that won over his 'picky eater' palate as a child. Enjoy a culinary adventure from across our city!

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]]> Embark on a culinary journey with us as we welcome the talented Executive Chef Fernando Canales, who is shaking up the dining scene at Fairmont Pittsburgh. Discover how Chef Canales, with his rich background and experiences across exotic destinations, is redefining the hotel’s menu with an emphasis on his favorite dishes like octopus and rack of lamb. 

We take a closer look at the unique ingredients and local partnerships that make each dish at Fairmont Pittsburgh extraordinary. Imagine savoring a filet mignon perfectly paired with a rich mole sauce, featuring an unexpected twist—animal crackers. 

The episode rounds out with Chef Canales sharing his personal journey, from early culinary inspirations sparked by his mother to his decision to bring his family to Pittsburgh over a tempting Boston offer. Upcoming culinary events at the Fairmont, like festive brunches and cocktail classes, reflect his creative spirit and commitment to guest satisfaction, as he concludes his first year at the property.

Plus, Julie Engelbrecht of @girleatsburgh takes us for breakfast to Nancy's Revival, and Julian Figaretti of Healthy HeartBeets shares a family recipe of linguine with clams that won over his 'picky eater' palate as a child. Enjoy a culinary adventure from across our city!

Support the show

]]> Doug Heilman Buzzsprout-16041041 Sun, 03 Nov 2024 18:00:00 -0500 2293 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef, #fairmont 1 38 full false 037 Tyler Lewis: Crafting Community and Creativity with Jackworth Ginger Beer 037 Tyler Lewis: Crafting Community and Creativity with Jackworth Ginger Beer (01:02) Ever wondered how a simple root can revolutionize the beverage industry? Join us as Tyler Lewis, co-founder of Jackworth Ginger Beer, shares the story of Pennsylvania's first ginger beer brewery. You'll discover the unique blend of ingredients behind their flagship alcoholic ginger beer, featuring organic ginger from Peru and fermented cane and panela sugar. Tyler takes us through their journey from an experimental idea to a thriving business, which includes pioneering non-alcoholic options and a creative cocktail menu that features their signature ginger beer in exciting new drinks.

(06:57) Our conversation takes a flavorful twist as we highlight the vibrant community spirit of Larimer, Pittsburgh, home to Jackworth Ginger Beer. From street food pop-ups to innovative snow cones, Tyler shares how local chefs and friends have played a pivotal role in their success. We dive into the brewery's welcoming atmosphere, where patrons can savor both alcoholic and non-alcoholic ginger beer, while Tyler describes strategic partnerships with local businesses like Open Road and 11th Hour Brewing.

(31:03) Plus a delightful exploration of the local coffee and tea scene of Greensburg, where you can indulge in the friendly vibe at Cuties or immerse yourself in the cozy loft of Steep Mountain. We also get a taste of the culinary artistry from pastry chef Selina Progar, on crafting the perfect chocolate chunk cookie. Have a seat at the table and enjoy the show! 

Support the show

]]> (01:02) Ever wondered how a simple root can revolutionize the beverage industry? Join us as Tyler Lewis, co-founder of Jackworth Ginger Beer, shares the story of Pennsylvania's first ginger beer brewery. You'll discover the unique blend of ingredients behind their flagship alcoholic ginger beer, featuring organic ginger from Peru and fermented cane and panela sugar. Tyler takes us through their journey from an experimental idea to a thriving business, which includes pioneering non-alcoholic options and a creative cocktail menu that features their signature ginger beer in exciting new drinks.

(06:57) Our conversation takes a flavorful twist as we highlight the vibrant community spirit of Larimer, Pittsburgh, home to Jackworth Ginger Beer. From street food pop-ups to innovative snow cones, Tyler shares how local chefs and friends have played a pivotal role in their success. We dive into the brewery's welcoming atmosphere, where patrons can savor both alcoholic and non-alcoholic ginger beer, while Tyler describes strategic partnerships with local businesses like Open Road and 11th Hour Brewing.

(31:03) Plus a delightful exploration of the local coffee and tea scene of Greensburg, where you can indulge in the friendly vibe at Cuties or immerse yourself in the cozy loft of Steep Mountain. We also get a taste of the culinary artistry from pastry chef Selina Progar, on crafting the perfect chocolate chunk cookie. Have a seat at the table and enjoy the show! 

Support the show

]]> Doug Heilman Buzzsprout-15995558 Sun, 27 Oct 2024 17:00:00 -0400 2297 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #gingerbeer, #brewery 1 37 full false 036 Chris Fennimore: Cultivating Community Through Cooking 036 Chris Fennimore: Cultivating Community Through Cooking (00:50) What do you do when you have an abundance of zucchini? If you're Chris Fennimore, you create a beloved cooking show that’s been a Pittsburgh favorite for over 31 years! Join us as Chris shares how his garden's bounty led to a unique television journey, one that focuses not on celebrity chefs, but on real people and their cherished family recipes. These stories capture the heart of cooking as a way to preserve heritage and build community on screen, transforming simple home-cooked meals into a celebration of family history.

(15:08) Chris reflects on the challenges and joys of adapting marathon cooking sessions into engaging TV segments, with tales of themed episodes like "Grandma's Kitchen Wisdom," which continue to resonate with audiences for their timeless appeal. Alongside these cooking memories, Chris shares delightful encounters with culinary legends, highlighting the camaraderie and shared passion that define the world of cooking shows.

(28:37) Beyond the kitchen, Chris lets us into his life of harmonious pursuits—gardening, music, and family. Listen in as he recounts how a shared garden plot blossomed into love and inspired both personal happiness and professional creativity. Chris’s stories of performing with the Pittsburgh Banjo Club, nurturing a family, and savoring Italian food during family trips reveal his life’s passions.

As we wrap up, Chris envisions making his vast archive of community-focused television segments accessible for future generations, ensuring these stories of food and heritage continue to inspire. And of course he left us a great idea for mushroom risotto!

Support the show

]]> (00:50) What do you do when you have an abundance of zucchini? If you're Chris Fennimore, you create a beloved cooking show that’s been a Pittsburgh favorite for over 31 years! Join us as Chris shares how his garden's bounty led to a unique television journey, one that focuses not on celebrity chefs, but on real people and their cherished family recipes. These stories capture the heart of cooking as a way to preserve heritage and build community on screen, transforming simple home-cooked meals into a celebration of family history.

(15:08) Chris reflects on the challenges and joys of adapting marathon cooking sessions into engaging TV segments, with tales of themed episodes like "Grandma's Kitchen Wisdom," which continue to resonate with audiences for their timeless appeal. Alongside these cooking memories, Chris shares delightful encounters with culinary legends, highlighting the camaraderie and shared passion that define the world of cooking shows.

(28:37) Beyond the kitchen, Chris lets us into his life of harmonious pursuits—gardening, music, and family. Listen in as he recounts how a shared garden plot blossomed into love and inspired both personal happiness and professional creativity. Chris’s stories of performing with the Pittsburgh Banjo Club, nurturing a family, and savoring Italian food during family trips reveal his life’s passions.

As we wrap up, Chris envisions making his vast archive of community-focused television segments accessible for future generations, ensuring these stories of food and heritage continue to inspire. And of course he left us a great idea for mushroom risotto!

Support the show

]]> Doug Heilman Buzzsprout-15954626 Sun, 20 Oct 2024 17:00:00 -0400 2810 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #wqed, #pbs, #qedcooks, #chrisfennimore 1 36 full false 035 Rafael Vencio: Innovating Filipino Flavors in Pittsburgh 035 Rafael Vencio: Innovating Filipino Flavors in Pittsburgh (01:00) Rafael Vencio shares his journey of rekindling his cultural roots through pop-ups that spotlight Filipino cuisine, with a touch of modern flair.  From smoked pate-filled lumpia to reimagined pandesal, he is rewriting the narrative of traditional Filipino dishes with a creative twist, while on his ultimate journey to a spring restaurant opening on the Northside.

(15:41) Join us as Chef Vencio takes us through his personal story, reflecting on his life growing up with four brothers in the Philippines and his adventures in the Pittsburgh food scene. His nickname "Amboy" has become a badge of honor rather than a tease, marking his integration of Filipino and American cultures. We explore how his friendships in local culinary spaces flourished into pop-up events, introducing Filipino cuisine with a contemporary edge. This journey also led him to urban farming, where he cultivated unique crops that brought a slice of Filipino flavor to Pittsburgh’s community.

(34:00) Also, we savor the delights of Seoul Korean BBQ in Carnegie with Chantal and Alex Huff, and Erika Bruce from Third Space Bakery shares her secrets to crafting the perfect deep-dish apple pie, right down to the all-butter crust. 

Tune in for a flavorful episode where cultural cuisine, heartfelt stories, and culinary innovation come together deliciously.

Support the show

]]> (01:00) Rafael Vencio shares his journey of rekindling his cultural roots through pop-ups that spotlight Filipino cuisine, with a touch of modern flair.  From smoked pate-filled lumpia to reimagined pandesal, he is rewriting the narrative of traditional Filipino dishes with a creative twist, while on his ultimate journey to a spring restaurant opening on the Northside.

(15:41) Join us as Chef Vencio takes us through his personal story, reflecting on his life growing up with four brothers in the Philippines and his adventures in the Pittsburgh food scene. His nickname "Amboy" has become a badge of honor rather than a tease, marking his integration of Filipino and American cultures. We explore how his friendships in local culinary spaces flourished into pop-up events, introducing Filipino cuisine with a contemporary edge. This journey also led him to urban farming, where he cultivated unique crops that brought a slice of Filipino flavor to Pittsburgh’s community.

(34:00) Also, we savor the delights of Seoul Korean BBQ in Carnegie with Chantal and Alex Huff, and Erika Bruce from Third Space Bakery shares her secrets to crafting the perfect deep-dish apple pie, right down to the all-butter crust. 

Tune in for a flavorful episode where cultural cuisine, heartfelt stories, and culinary innovation come together deliciously.

Support the show

]]> Doug Heilman Buzzsprout-15917540 Sun, 13 Oct 2024 17:00:00 -0400 2377 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #filipinofood, #filipinocuisine 1 35 full false 034 Doug Heilman: A Host of Culinary Adventures 034 Doug Heilman: A Host of Culinary Adventures What happens when you transition from the fast-paced world of telecommunications to the flavorful realm of food media? Join us as Catherine Montest takes the reins to interview our usual host, Doug Heilman, about his unexpected yet rewarding journey. From igniting his culinary passion with a simple YouTube channel to landing a spot on PBS's "The Great American Recipe," Doug shares the journey of his media career. 

Hear about his serendipitous encounter at Camp Delicious with Chris Fennimore and how encouragement from his husband Greg turned a hesitant audition into a whirlwind adventure on national television. Discover the unique flavors and behind-the-scenes stories of filming on an organic farm, with regional specialties like the Pittsburgh Pocket and Strawberry Jell-O Pretzel Salad taking center stage. 

We also dive into local recommendations, including Megan McGinnis's new-found seafood spot, Muddy Waters, and Heather Abraham's nostalgic take on crock pot bread pudding. Tune in for a feast of stories and flavors that promise to inspire your culinary creativity!

Support the show

]]> What happens when you transition from the fast-paced world of telecommunications to the flavorful realm of food media? Join us as Catherine Montest takes the reins to interview our usual host, Doug Heilman, about his unexpected yet rewarding journey. From igniting his culinary passion with a simple YouTube channel to landing a spot on PBS's "The Great American Recipe," Doug shares the journey of his media career. 

Hear about his serendipitous encounter at Camp Delicious with Chris Fennimore and how encouragement from his husband Greg turned a hesitant audition into a whirlwind adventure on national television. Discover the unique flavors and behind-the-scenes stories of filming on an organic farm, with regional specialties like the Pittsburgh Pocket and Strawberry Jell-O Pretzel Salad taking center stage. 

We also dive into local recommendations, including Megan McGinnis's new-found seafood spot, Muddy Waters, and Heather Abraham's nostalgic take on crock pot bread pudding. Tune in for a feast of stories and flavors that promise to inspire your culinary creativity!

Support the show

]]> Doug Heilman Buzzsprout-15864545 Sun, 06 Oct 2024 17:00:00 -0400 1859 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #thegreatamericanrecipe, #pbs 1 34 full false 033 Erika Bruce: Crafting Cakes and Community at Third Space Bakery 033 Erika Bruce: Crafting Cakes and Community at Third Space Bakery (00:55) What does it take to craft the perfect rustic pastry and build a thriving worker-owned cooperative bakery? Join us on this episode of The Pittsburgh Dish as we chat with Erika Bruce, the passionate co-owner of Third Space Bakery in Garfield, Pittsburgh. Erika shares the unique journey behind the bakery's inception, their commitment to seasonal and local ingredients, and the exciting, ever-rotating menu that keeps their loyal customers coming back for more. From mouth-watering quiches and galettes to hearty focaccia and sandwiches, there's something for everyone at Third Space Bakery.

We also explore the innovative cooperative model that sets Third Space Bakery apart. Erika explains the collaborative decision-making process that shapes the bakery. Plus, Erika sheds light on the vital role community support has played in their success and shares valuable lessons learned that could inspire aspiring cooperative businesses.

(11:59) Finally, Erika takes us through her personal culinary journey—from a picky eater to a devoted pastry chef. We discuss her transformative time in various bakeries and food media career with Boston-based giants. We end with a look forward to exciting plans for the business's future, which may include adding a wood-fired oven for community events. 

(31:59) Plus, a Regent Square recommendation from Julie Engelbrecht and a simplified tortilla soup recipe from listener Jon Hinojosa. Don't miss this episode, filled with heartwarming stories, delectable recipes, and a deep sense of community spirit!

Support the show

]]> (00:55) What does it take to craft the perfect rustic pastry and build a thriving worker-owned cooperative bakery? Join us on this episode of The Pittsburgh Dish as we chat with Erika Bruce, the passionate co-owner of Third Space Bakery in Garfield, Pittsburgh. Erika shares the unique journey behind the bakery's inception, their commitment to seasonal and local ingredients, and the exciting, ever-rotating menu that keeps their loyal customers coming back for more. From mouth-watering quiches and galettes to hearty focaccia and sandwiches, there's something for everyone at Third Space Bakery.

We also explore the innovative cooperative model that sets Third Space Bakery apart. Erika explains the collaborative decision-making process that shapes the bakery. Plus, Erika sheds light on the vital role community support has played in their success and shares valuable lessons learned that could inspire aspiring cooperative businesses.

(11:59) Finally, Erika takes us through her personal culinary journey—from a picky eater to a devoted pastry chef. We discuss her transformative time in various bakeries and food media career with Boston-based giants. We end with a look forward to exciting plans for the business's future, which may include adding a wood-fired oven for community events. 

(31:59) Plus, a Regent Square recommendation from Julie Engelbrecht and a simplified tortilla soup recipe from listener Jon Hinojosa. Don't miss this episode, filled with heartwarming stories, delectable recipes, and a deep sense of community spirit!

Support the show

]]> Doug Heilman Buzzsprout-15832986 Sun, 29 Sep 2024 17:00:00 -0400 2578 1 33 full false 032 Heather Abraham: Exploring Local Flavors from TV to Family 032 Heather Abraham: Exploring Local Flavors from TV to Family (00:38) Heather Abraham, the dynamic co-host of Pittsburgh Today Live and Talk Pittsburgh on KDKA, joins us this episode, sharing her whirlwind life balancing a bustling family with her influential role in Pittsburgh's culinary scene. Heather pulls back the curtain on the multiple TV kitchen segments each week, illustrating the powerful connections she forms with chefs, influencers, and food purveyors. From heartwarming encounters with Goat Rodeo to stories about Pittsburgh food icon Bill Fuller, Heather gives us a glimpse into the rich tapestry of Pittsburgh's vibrant food culture.

(08:08) The joy and importance of family meals come to the forefront as we delve into beloved recipes. Despite the chaos of daily life, Heather emphasizes the significance of device-free family dinners and shares practical tips on balancing home-cooked meals with convenient takeout options. Join us as we discuss the  delight of hosting, tasting, and sharing delicious homemade dishes with loved ones. Finally, we journey through husband Frankie's kitchen escapades and Heather's treasured food memories. 

(35:11) Plus, Catherine Montest shakes up your next tailgate with her expert wine selections, challenging the traditional beer-centric mindset and offering perfect pairings that elevate the tailgating experience. Learn how to join a live class in October at Third Space Bakery with Catherine to experience 'wine tailgating' first hand.  Enjoy!

Support the show

]]> (00:38) Heather Abraham, the dynamic co-host of Pittsburgh Today Live and Talk Pittsburgh on KDKA, joins us this episode, sharing her whirlwind life balancing a bustling family with her influential role in Pittsburgh's culinary scene. Heather pulls back the curtain on the multiple TV kitchen segments each week, illustrating the powerful connections she forms with chefs, influencers, and food purveyors. From heartwarming encounters with Goat Rodeo to stories about Pittsburgh food icon Bill Fuller, Heather gives us a glimpse into the rich tapestry of Pittsburgh's vibrant food culture.

(08:08) The joy and importance of family meals come to the forefront as we delve into beloved recipes. Despite the chaos of daily life, Heather emphasizes the significance of device-free family dinners and shares practical tips on balancing home-cooked meals with convenient takeout options. Join us as we discuss the  delight of hosting, tasting, and sharing delicious homemade dishes with loved ones. Finally, we journey through husband Frankie's kitchen escapades and Heather's treasured food memories. 

(35:11) Plus, Catherine Montest shakes up your next tailgate with her expert wine selections, challenging the traditional beer-centric mindset and offering perfect pairings that elevate the tailgating experience. Learn how to join a live class in October at Third Space Bakery with Catherine to experience 'wine tailgating' first hand.  Enjoy!

Support the show

]]> Doug Heilman Buzzsprout-15791455 Sun, 22 Sep 2024 17:00:00 -0400 2615 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 32 full false 031 Steven Bright: A Chef's Tale of Culinary Dreams 031 Steven Bright: A Chef's Tale of Culinary Dreams (01:01) Join us as we uncover the extraordinary journey of Steven Bright, whose passion for cooking overcame family resistance and led him to an inspiring career filled with unforgettable moments. From his early culinary education at the International Culinary Academy to leading the kitchen at Shadyside Presbyterian Church, Steven’s story is a testament to the power of following your dreams and the invaluable support of loved ones.

(14:03) Steven recounts heartwarming encounters with icons like Mr. Rogers and shares the joy of cooking for luminaries such as Mikhail Baryshnikov and Isaac Stern, revealing the moments that solidified his trajectory in the culinary world. Tune in for insights into his diverse career, and hear about his future ambitions like penning a memoir filled with captivating catering stories. Whether you're a food enthusiast or someone seeking inspiration to pursue your passion, this episode promises a rich blend of culinary tales and life lessons. Whether you're a food enthusiast or someone seeking inspiration to pursue your passion, this chat promises a rich blend of culinary tales and life lessons.

(32:54) Plus we make our way out to Greensburg, PA for some Mediterranean food and  give a call to mom for a recipe that puts any surplus of banana peppers to good use. 

Support the show

]]> (01:01) Join us as we uncover the extraordinary journey of Steven Bright, whose passion for cooking overcame family resistance and led him to an inspiring career filled with unforgettable moments. From his early culinary education at the International Culinary Academy to leading the kitchen at Shadyside Presbyterian Church, Steven’s story is a testament to the power of following your dreams and the invaluable support of loved ones.

(14:03) Steven recounts heartwarming encounters with icons like Mr. Rogers and shares the joy of cooking for luminaries such as Mikhail Baryshnikov and Isaac Stern, revealing the moments that solidified his trajectory in the culinary world. Tune in for insights into his diverse career, and hear about his future ambitions like penning a memoir filled with captivating catering stories. Whether you're a food enthusiast or someone seeking inspiration to pursue your passion, this episode promises a rich blend of culinary tales and life lessons. Whether you're a food enthusiast or someone seeking inspiration to pursue your passion, this chat promises a rich blend of culinary tales and life lessons.

(32:54) Plus we make our way out to Greensburg, PA for some Mediterranean food and  give a call to mom for a recipe that puts any surplus of banana peppers to good use. 

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]]> Doug Heilman Buzzsprout-15743900 Sun, 15 Sep 2024 17:00:00 -0400 2362 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef 1 31 full false 030 Spotlight Episode: New Contributors 030 Spotlight Episode: New Contributors This episode, we’re spotlighting some of the fresh voices in our Weekly Recommend segments. 

First, we chat with Emily Struhala, a freelance journalist from the Greensburg area. Beyond her dining picks, Emily writes about small business and tourism throughout Western Pennsylvania. Find her work on notable outlets like Visit Pittsburgh and Next Pittsburgh.   

Next, meet Julie Engelbrecht of @girleatsburgh on Instagram. An active member of Yelp Elite, Julie brings her love for food and events into every post. Stay tuned as she teases some exciting Ukrainian recipes. 

And of course, we wrap up with the Hungry Huffs, a husband/wife team who never leave us without stellar restaurant recommendations. Tune in for an episode packed with culinary passion and community spirit!

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]]> This episode, we’re spotlighting some of the fresh voices in our Weekly Recommend segments. 

First, we chat with Emily Struhala, a freelance journalist from the Greensburg area. Beyond her dining picks, Emily writes about small business and tourism throughout Western Pennsylvania. Find her work on notable outlets like Visit Pittsburgh and Next Pittsburgh.   

Next, meet Julie Engelbrecht of @girleatsburgh on Instagram. An active member of Yelp Elite, Julie brings her love for food and events into every post. Stay tuned as she teases some exciting Ukrainian recipes. 

And of course, we wrap up with the Hungry Huffs, a husband/wife team who never leave us without stellar restaurant recommendations. Tune in for an episode packed with culinary passion and community spirit!

Support the show

]]> Doug Heilman Buzzsprout-15708669 Sun, 08 Sep 2024 17:00:00 -0400 640 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 30 bonus false 029 Megan McGinnis: Pittsburgh's Cheese Queen 029 Megan McGinnis: Pittsburgh's Cheese Queen (00:39) Immerse yourself in the captivating world of Megan McGinnis, affectionately known as the Cheese Queen of Pittsburgh, and uncover the secrets behind her charcuterie shop in Mount Oliver. Discover how Megan's passion for local cheeses, foods from women-owned businesses, and her expertise in creating stunning grazing tables has cemented her place in Pittsburgh's culinary scene. Hear her inspiring story as she pivoted from event hosting to opening her cheese shop during the pandemic, embracing her family's endearing nickname and turning it into a brand synonymous with quality and local pride.

(07:22) Explore the deep-rooted partnerships that make Megan’s offerings truly exceptional. By sourcing top-quality products from trusted local vendors like Pleasant Lane Creamery, Batch LLC, Chapel Valley Honey, and Brown Bear Bread, Megan ensures that every charcuterie board is a celebration of Pittsburgh’s finest. 

(13:02) We reflect on the rich heritage of her family's business since 1946, the pioneering McGinnis Sisters Food Stores, and Megan's future vision for creating agro-tourism experiences that aim to connect patrons to local farms and producers. 

(28:10) And if brunch is your scene, you won't want to miss hearing from Alex and Chantal Huff of the Hungry Huffs, who rave about Scratch & Co. in Troy Hill. Plus some home cooking with Ashley Cesaratto in the form of crispy chicken. Join us for a flavorful exploration of Pittsburgh's vibrant local food.

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]]> (00:39) Immerse yourself in the captivating world of Megan McGinnis, affectionately known as the Cheese Queen of Pittsburgh, and uncover the secrets behind her charcuterie shop in Mount Oliver. Discover how Megan's passion for local cheeses, foods from women-owned businesses, and her expertise in creating stunning grazing tables has cemented her place in Pittsburgh's culinary scene. Hear her inspiring story as she pivoted from event hosting to opening her cheese shop during the pandemic, embracing her family's endearing nickname and turning it into a brand synonymous with quality and local pride.

(07:22) Explore the deep-rooted partnerships that make Megan’s offerings truly exceptional. By sourcing top-quality products from trusted local vendors like Pleasant Lane Creamery, Batch LLC, Chapel Valley Honey, and Brown Bear Bread, Megan ensures that every charcuterie board is a celebration of Pittsburgh’s finest. 

(13:02) We reflect on the rich heritage of her family's business since 1946, the pioneering McGinnis Sisters Food Stores, and Megan's future vision for creating agro-tourism experiences that aim to connect patrons to local farms and producers. 

(28:10) And if brunch is your scene, you won't want to miss hearing from Alex and Chantal Huff of the Hungry Huffs, who rave about Scratch & Co. in Troy Hill. Plus some home cooking with Ashley Cesaratto in the form of crispy chicken. Join us for a flavorful exploration of Pittsburgh's vibrant local food.

Support the show

]]> Doug Heilman Buzzsprout-15669860 Sun, 01 Sep 2024 08:00:00 -0400 2141 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #cheese, #mcginnissisters, #familybusiness 1 29 full false 028 A Flavorful Adventure with Kamila & Damir of Soul Pasta 028 A Flavorful Adventure with Kamila & Damir of Soul Pasta (00:39) Join us as we uncover the heartwarming story of Kamila and Damir, the dynamic duo behind Soul Pasta. In this episode, we explore their remarkable journey to the United States, from owning a pasta shop on Baum Boulevard to embracing a business model that includes pop-ups, farmers markets, catering, and the unique Pasta Club subscription service. Their motivation? More family time and community involvement, all while maintaining their commitment to authentic, handmade pasta and sauces.

(12:07) Imagine embarking on a road trip across 44 states only to find yourself stuck in Pittsburgh during a pandemic. This was the unexpected turn in Damir and Kamila's story that led them to bond realizing the dream of opening a restaurant. Their adventure is filled with challenges like language barriers and navigating local business regulations. Yet, the support and camaraderie of their neighbors and landlords turned obstacles into stepping stones toward their culinary aspirations.

(32:17) We wrap up with a taco recommendation from Julie Engelbrecht of @girleatsburgh and a flavorful recipe of Kazakh cuisine, Beshbarmak. Pull up a seat and enjoy!!

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]]> (00:39) Join us as we uncover the heartwarming story of Kamila and Damir, the dynamic duo behind Soul Pasta. In this episode, we explore their remarkable journey to the United States, from owning a pasta shop on Baum Boulevard to embracing a business model that includes pop-ups, farmers markets, catering, and the unique Pasta Club subscription service. Their motivation? More family time and community involvement, all while maintaining their commitment to authentic, handmade pasta and sauces.

(12:07) Imagine embarking on a road trip across 44 states only to find yourself stuck in Pittsburgh during a pandemic. This was the unexpected turn in Damir and Kamila's story that led them to bond realizing the dream of opening a restaurant. Their adventure is filled with challenges like language barriers and navigating local business regulations. Yet, the support and camaraderie of their neighbors and landlords turned obstacles into stepping stones toward their culinary aspirations.

(32:17) We wrap up with a taco recommendation from Julie Engelbrecht of @girleatsburgh and a flavorful recipe of Kazakh cuisine, Beshbarmak. Pull up a seat and enjoy!!

Support the show

]]> Doug Heilman Buzzsprout-15620988 Sun, 25 Aug 2024 17:00:00 -0400 2238 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #pasta, #immigrantstory, #familybusiness 1 28 full false 027 From Backyard Barbecue to Chef Success with Jon Lloyd 027 From Backyard Barbecue to Chef Success with Jon Lloyd (01:00) Ever wondered how a Father's Day gift can ignite a passion and transform a career? This week, we sit down with Jon Lloyd, a self-taught barbecue enthusiast who turned his newfound love for smoking meats during the pandemic into a thriving private chef business in Pittsburgh. He shares the variety of services he offers, including intimate dinners, large catering events, and cooking classes at local venues like the Kitchen by Vangura and Third Space Bakery.

(06:49) Get inspired by the success story behind “Holy Smokes BBQ,” Jon's YouTube channel that has captivated nearly 8,000 subscribers. With his background in graphic design and marketing, Jon crafts appealing and authentic content that resonates with viewers, like making crispy chicken wings on a smoker. 

(14:20) Learn about his pivot into the private chef world, how his Southern roots influence his bold culinary creations, and he teases some new pursuits into the culinary TV world. 

(29:13) Later on this episode, we dive into wine serving temperatures with insights from wine expert Catherine Montest, helping you elevate your culinary experiences at home. And we end with elevated crispy treats from Sophia Lo of the Citycast Pittsburgh Podcast. Tune in for a deliciously inspiring conversation filled with practical tips, personal stories, and a shared passion for food.

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]]> (01:00) Ever wondered how a Father's Day gift can ignite a passion and transform a career? This week, we sit down with Jon Lloyd, a self-taught barbecue enthusiast who turned his newfound love for smoking meats during the pandemic into a thriving private chef business in Pittsburgh. He shares the variety of services he offers, including intimate dinners, large catering events, and cooking classes at local venues like the Kitchen by Vangura and Third Space Bakery.

(06:49) Get inspired by the success story behind “Holy Smokes BBQ,” Jon's YouTube channel that has captivated nearly 8,000 subscribers. With his background in graphic design and marketing, Jon crafts appealing and authentic content that resonates with viewers, like making crispy chicken wings on a smoker. 

(14:20) Learn about his pivot into the private chef world, how his Southern roots influence his bold culinary creations, and he teases some new pursuits into the culinary TV world. 

(29:13) Later on this episode, we dive into wine serving temperatures with insights from wine expert Catherine Montest, helping you elevate your culinary experiences at home. And we end with elevated crispy treats from Sophia Lo of the Citycast Pittsburgh Podcast. Tune in for a deliciously inspiring conversation filled with practical tips, personal stories, and a shared passion for food.

Support the show

]]> Doug Heilman Buzzsprout-15598254 Sun, 18 Aug 2024 17:00:00 -0400 2459 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #bbq, #chef, #privatechef 1 27 full false 026 Kanika, Guide to Indian Cuisine and Wine Pairings 026 Kanika, Guide to Indian Cuisine and Wine Pairings (00:34) We welcome Kanika, also known as the Indian Somm and That Curry Smell, to The Pittsburgh Dish. This episode promises to enrich your culinary knowledge, blending Kanika's Indian heritage with her passion for gastronomy and vino. As a biomedical scientist by day and a culinary connoisseur by night, Kanika offers a unique perspective on making traditional Indian dishes accessible and delightful. From her Indian essentials class to her chai pani sessions, discover how you too can master the art of Indian cooking with ease.

(16:55) Kanika's cultural journey from India to Pittsburgh is both heartwarming and enlightening. She shares her favorite family recipes and her transition to life as an international student at Carnegie Mellon University. Through her experiences with iconic Pittsburgh foods like the Primanti Brothers' sandwich to pizza, discover how she adapted to a new country and developed a passion for cooking. Kanika’s story underscores how food can bridge cultural gaps, create connections, and turn unfamiliar places into a home.

(21:05) Join us as we explore Pittsburgh's vibrant food scene through Kanika’s eyes. From local favorites like Allegro Hearth Bakery to hidden gems such as Udupi Cafe in Monroeville, Kanika’s experience will have you craving an adventure. She also shares a personal touch by recounting meeting her husband. And be sure to check out Kanika’s upcoming classes and events. 

(33:56) We also hear local food recommendations from Emily Struhala, and get a taste of Zita Edsall's Lazy Key Lime Pie Icebox Cheesecake recipe, perfect for summer. This episode is a flavorful journey you won't want to miss!

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]]> (00:34) We welcome Kanika, also known as the Indian Somm and That Curry Smell, to The Pittsburgh Dish. This episode promises to enrich your culinary knowledge, blending Kanika's Indian heritage with her passion for gastronomy and vino. As a biomedical scientist by day and a culinary connoisseur by night, Kanika offers a unique perspective on making traditional Indian dishes accessible and delightful. From her Indian essentials class to her chai pani sessions, discover how you too can master the art of Indian cooking with ease.

(16:55) Kanika's cultural journey from India to Pittsburgh is both heartwarming and enlightening. She shares her favorite family recipes and her transition to life as an international student at Carnegie Mellon University. Through her experiences with iconic Pittsburgh foods like the Primanti Brothers' sandwich to pizza, discover how she adapted to a new country and developed a passion for cooking. Kanika’s story underscores how food can bridge cultural gaps, create connections, and turn unfamiliar places into a home.

(21:05) Join us as we explore Pittsburgh's vibrant food scene through Kanika’s eyes. From local favorites like Allegro Hearth Bakery to hidden gems such as Udupi Cafe in Monroeville, Kanika’s experience will have you craving an adventure. She also shares a personal touch by recounting meeting her husband. And be sure to check out Kanika’s upcoming classes and events. 

(33:56) We also hear local food recommendations from Emily Struhala, and get a taste of Zita Edsall's Lazy Key Lime Pie Icebox Cheesecake recipe, perfect for summer. This episode is a flavorful journey you won't want to miss!

Support the show

]]> Doug Heilman Buzzsprout-15561566 Sun, 11 Aug 2024 18:00:00 -0400 2425 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #indiancuisine, #winepairings, 1 26 full false 025 Andrew Heffner Unveils Bar Marco's Magic 025 Andrew Heffner Unveils Bar Marco's Magic (00:35) Ever wondered how a beloved Pittsburgh restaurant turned an old firehouse into a culinary gem? Join us as we sit down with Andrew Heffner, the general manager of Bar Marco, to uncover the inspiring journey. Andrew shares the secrets behind their unique dining experience and the importance of staff longevity, creating a sense of community that keeps patrons coming back.

(07:28) Get ready to immerse yourself in the flavors of Italy's Piedmont region, right in Pittsburgh's Strip District. A commitment to local sourcing and seasonality shapes Bar Marco's evolving menu, while thoughtfully crafted cocktails and natural wines round out the experience. Plus, hear about their innovative decision to eliminate tipping, ensuring a sustainable and supportive environment for their dedicated staff.

(50:52) As a bonus, fellow Great American Recipe contestant John Hinojosa joins us to share his San Antonio-style Tlacoyos recipe. This episode is packed with rich culinary insights, making it an unmissable treat for any food enthusiast.

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]]> (00:35) Ever wondered how a beloved Pittsburgh restaurant turned an old firehouse into a culinary gem? Join us as we sit down with Andrew Heffner, the general manager of Bar Marco, to uncover the inspiring journey. Andrew shares the secrets behind their unique dining experience and the importance of staff longevity, creating a sense of community that keeps patrons coming back.

(07:28) Get ready to immerse yourself in the flavors of Italy's Piedmont region, right in Pittsburgh's Strip District. A commitment to local sourcing and seasonality shapes Bar Marco's evolving menu, while thoughtfully crafted cocktails and natural wines round out the experience. Plus, hear about their innovative decision to eliminate tipping, ensuring a sustainable and supportive environment for their dedicated staff.

(50:52) As a bonus, fellow Great American Recipe contestant John Hinojosa joins us to share his San Antonio-style Tlacoyos recipe. This episode is packed with rich culinary insights, making it an unmissable treat for any food enthusiast.

Support the show

]]> Doug Heilman Buzzsprout-15525369 Sun, 04 Aug 2024 17:00:00 -0400 3657 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #italian, #restaurant 1 25 full false 024 Culinary Ventures with Zita Edsall & John Lopez 024 Culinary Ventures with Zita Edsall & John Lopez (00:51) On this episode of The Pittsburgh Dish, we dive into the culinary journeys and innovative business ventures of Zita Edsall and John Lopez, the brilliant couple behind Chip and Kale Plant-Based Meals. What if you could revolutionize your dinner routine with just a few clicks? Zita’s devotion to cooking has led her to create versatile, pre-prepped meal kits that cater to both vegan and non-vegan palates, ensuring that dinner time is no longer a chore but an enjoyable experience. Their local focus brings nutritious and delicious meals right to the tables of Pittsburgh and the surrounding regions. 

(10:18) We also embark on John and Zita's other a mouth-watering adventure with Sidehustle Pizza, a pizza pop-up business that started from a simple birthday gift. From John's fiery “Margo,” and the crowd-favorite hot sausage pizza known as the “Sal" we learn about the Neo-Neapolitan style behind these culinary delights. Pizza cooked to perfection in high-heat Gozney ovens illustrates how passion and determination can turn simple ideas into a thriving endeavor.

(34:54) The episode wraps up with a roaming latte stop with Ana.Eats.Pgh. Plus, we get an exciting recipe for Swedish moose meatballs from Kim Sherry of Alaska. Tune in for an episode packed with entrepreneurial spirit, culinary passion, and some mouth-watering dishes!

Support the show

]]> (00:51) On this episode of The Pittsburgh Dish, we dive into the culinary journeys and innovative business ventures of Zita Edsall and John Lopez, the brilliant couple behind Chip and Kale Plant-Based Meals. What if you could revolutionize your dinner routine with just a few clicks? Zita’s devotion to cooking has led her to create versatile, pre-prepped meal kits that cater to both vegan and non-vegan palates, ensuring that dinner time is no longer a chore but an enjoyable experience. Their local focus brings nutritious and delicious meals right to the tables of Pittsburgh and the surrounding regions. 

(10:18) We also embark on John and Zita's other a mouth-watering adventure with Sidehustle Pizza, a pizza pop-up business that started from a simple birthday gift. From John's fiery “Margo,” and the crowd-favorite hot sausage pizza known as the “Sal" we learn about the Neo-Neapolitan style behind these culinary delights. Pizza cooked to perfection in high-heat Gozney ovens illustrates how passion and determination can turn simple ideas into a thriving endeavor.

(34:54) The episode wraps up with a roaming latte stop with Ana.Eats.Pgh. Plus, we get an exciting recipe for Swedish moose meatballs from Kim Sherry of Alaska. Tune in for an episode packed with entrepreneurial spirit, culinary passion, and some mouth-watering dishes!

Support the show

]]> Doug Heilman Buzzsprout-15409187 Sun, 14 Jul 2024 17:00:00 -0400 2584 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #smallbusiness 1 24 full false 023 East End Food Co-Op's Story with Tyler Kulp 023 East End Food Co-Op's Story with Tyler Kulp (00:54) Ever wondered how a food co-op can transform a community? In this episode of The Pittsburgh Dish, we're joined by Tyler Kulp, the interim general manager of East End Food Co-op, who takes us on a fascinating journey through the unique, community-based essence of the co-op. Tyler sheds light on their vast selection of every day items, bulk grains, and fresh local produce, as well as the gradual reopening of their cafe post-COVID. As the co-op is open to everyone, we decode the perks of membership, which include not just discounts but a voice in the co-op's governance.

(10:05) Tyler shares the co-op’s deep commitment to community values, sustainable practices, and exceptional customer service that sets it apart from large competitors. We also delve into the positive worker experience at the co-op, highlighting comprehensive benefits, fair wages, and the tight-knit community of employees, some of whom have been with the co-op for decades.

(24:06) Get inspired by the East End Food Co-op’s sustainability initiatives and community engagement efforts. Discover their partnership with Zero Waste Wrangler for composting and recycling, and learn about their presence at community events like VegFest. 

(31:51) We also check in with Ashley Cesaratto on a dining spot for any special someone in your life. As a final treat, Adjo Honsou shares her cherished black-eyed peas recipe, complete with tips and pairing suggestions, promising a wholesome culinary experience. Tune in for an episode brimming with insights into our vibrant local food scene.

Support the show

]]> (00:54) Ever wondered how a food co-op can transform a community? In this episode of The Pittsburgh Dish, we're joined by Tyler Kulp, the interim general manager of East End Food Co-op, who takes us on a fascinating journey through the unique, community-based essence of the co-op. Tyler sheds light on their vast selection of every day items, bulk grains, and fresh local produce, as well as the gradual reopening of their cafe post-COVID. As the co-op is open to everyone, we decode the perks of membership, which include not just discounts but a voice in the co-op's governance.

(10:05) Tyler shares the co-op’s deep commitment to community values, sustainable practices, and exceptional customer service that sets it apart from large competitors. We also delve into the positive worker experience at the co-op, highlighting comprehensive benefits, fair wages, and the tight-knit community of employees, some of whom have been with the co-op for decades.

(24:06) Get inspired by the East End Food Co-op’s sustainability initiatives and community engagement efforts. Discover their partnership with Zero Waste Wrangler for composting and recycling, and learn about their presence at community events like VegFest. 

(31:51) We also check in with Ashley Cesaratto on a dining spot for any special someone in your life. As a final treat, Adjo Honsou shares her cherished black-eyed peas recipe, complete with tips and pairing suggestions, promising a wholesome culinary experience. Tune in for an episode brimming with insights into our vibrant local food scene.

Support the show

]]> Doug Heilman Buzzsprout-15370717 Sun, 07 Jul 2024 17:00:00 -0400 2612 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #grocerystore, #coop 1 23 full false 022 Renewing Jimmy Wan's Restaurant Legacy 022 Renewing Jimmy Wan's Restaurant Legacy (00:35) What happens when a family-run restaurant transitions to the next generation? Join us as we chat with Todd Brezinski, co-owner of Jimmy Wan's in Fox Chapel, who shares the challenges and triumphs of modernizing a beloved family business. Todd and his wife, Kristen Wan, have made significant strides in both learning and leading the restaurant, with a move back to Pittsburgh, immersing themselves in the Fox Chapel location. You'll hear about customer favorites like General Tso's chicken, behind the scenes butchery, and how their upscale cocktail service sets them apart.

(12:27) Ever wondered how a restaurant empire begins? Todd recounts the history of the Wan family, from his father-in-law's move from Taiwan to New York, to the establishment of successful restaurants across multiple states. And discover the vital role community connections play in Pittsburgh's restaurant scene. Supporting local restaurateurs has been a cornerstone of their success, fostering mutual growth and loyalty.

(27:30) Plus, this episode serves up fun insights into summer grilling and wine pairings, along with a recipe of the week of Shrimp and Grits with a unique low country approach. Don't miss a bite!

Support the show

]]> (00:35) What happens when a family-run restaurant transitions to the next generation? Join us as we chat with Todd Brezinski, co-owner of Jimmy Wan's in Fox Chapel, who shares the challenges and triumphs of modernizing a beloved family business. Todd and his wife, Kristen Wan, have made significant strides in both learning and leading the restaurant, with a move back to Pittsburgh, immersing themselves in the Fox Chapel location. You'll hear about customer favorites like General Tso's chicken, behind the scenes butchery, and how their upscale cocktail service sets them apart.

(12:27) Ever wondered how a restaurant empire begins? Todd recounts the history of the Wan family, from his father-in-law's move from Taiwan to New York, to the establishment of successful restaurants across multiple states. And discover the vital role community connections play in Pittsburgh's restaurant scene. Supporting local restaurateurs has been a cornerstone of their success, fostering mutual growth and loyalty.

(27:30) Plus, this episode serves up fun insights into summer grilling and wine pairings, along with a recipe of the week of Shrimp and Grits with a unique low country approach. Don't miss a bite!

Support the show

]]> Doug Heilman Buzzsprout-15332327 Sun, 30 Jun 2024 17:00:00 -0400 2160 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #familyrestaurant, #restaurant 1 22 full false 021 Emily Foster's Self Reliant Seitan Innovation 021 Emily Foster's Self Reliant Seitan Innovation (01:09) What if you could reinvent your culinary skills and create mouthwatering plant-based meats from your kitchen? Discover the inspiring story behind Self Reliant Seitan with our guest, Emily Foster. Emily shares her transformative journey—from a  home cook to the founder of a thriving small business known for its handmade seitan products. Learn what sets her creations apart, from delicious breakfast patties to hearty steak strips and chorizo. Emily’s seitan is winning hearts at local farmer's markets and beyond.

(11:40) Emily's path to entrepreneurial success is filled with invaluable lessons and insights. Hear her experiences with the Fulton Commons Food Accelerator Program, which provided resources and expertise to help her small business flourish. And don't miss her new recipe-of-the-month initiative, aiming to showcase the versatility of her products in dishes you wouldn’t expect. 

(21:48) Also on the show, discover a reliable neighborhood eatery from one of Pittsburgh's social media mavens, Ana.Eats.Pgh. Plus a mint pesto recipe and swordfish tips from a savvy Sicilian cook. 

Support the show

]]> (01:09) What if you could reinvent your culinary skills and create mouthwatering plant-based meats from your kitchen? Discover the inspiring story behind Self Reliant Seitan with our guest, Emily Foster. Emily shares her transformative journey—from a  home cook to the founder of a thriving small business known for its handmade seitan products. Learn what sets her creations apart, from delicious breakfast patties to hearty steak strips and chorizo. Emily’s seitan is winning hearts at local farmer's markets and beyond.

(11:40) Emily's path to entrepreneurial success is filled with invaluable lessons and insights. Hear her experiences with the Fulton Commons Food Accelerator Program, which provided resources and expertise to help her small business flourish. And don't miss her new recipe-of-the-month initiative, aiming to showcase the versatility of her products in dishes you wouldn’t expect. 

(21:48) Also on the show, discover a reliable neighborhood eatery from one of Pittsburgh's social media mavens, Ana.Eats.Pgh. Plus a mint pesto recipe and swordfish tips from a savvy Sicilian cook. 

Support the show

]]> Doug Heilman Buzzsprout-15293730 Sun, 23 Jun 2024 17:00:00 -0400 1884 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #localbusiness, #womanowned 1 21 full false 020 John Yianni King's Olympos Gyro Journey 020 John Yianni King's Olympos Gyro Journey (01:02) Discover how a small gyro shop in Robinson has blossomed into a beloved local institution over the past 15 years.  John King, also known as Yianni, is the owner and mastermind behind Olympos Gyros and Catering. John shares the secrets behind their unique gyros, from diverse tzatziki flavors to their signature feta fries, and reveals the challenges and triumphs of expanding into food truck and catering services. 

(11:36) What drives someone with a troubled past to become a successful entrepreneur? John’s inspiring personal story offers insight into overcoming adversity and the power of family support. From a tumultuous youth to a transformative intervention by his grandfather, John recounts his journey from incarceration to the creation of a thriving business. He emphasizes the importance of accountability, hard work, and the added motivation of being a father to his daughter. Aspiring entrepreneurs will find his advice on commitment and hands-on involvement invaluable.

(31:54) Plus, hear about another Pittsburgh culinary gem, Wise County Biscuits, known for its mouth-watering offerings, and a 'recipe of the week' featuring shredded beef with a Salvadoran flair from Ingrid Portillo of @tiaingrid_recetas_mixtas. Enjoy our whirlwind culinary trip from Greece to El Salvador. 

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]]> (01:02) Discover how a small gyro shop in Robinson has blossomed into a beloved local institution over the past 15 years.  John King, also known as Yianni, is the owner and mastermind behind Olympos Gyros and Catering. John shares the secrets behind their unique gyros, from diverse tzatziki flavors to their signature feta fries, and reveals the challenges and triumphs of expanding into food truck and catering services. 

(11:36) What drives someone with a troubled past to become a successful entrepreneur? John’s inspiring personal story offers insight into overcoming adversity and the power of family support. From a tumultuous youth to a transformative intervention by his grandfather, John recounts his journey from incarceration to the creation of a thriving business. He emphasizes the importance of accountability, hard work, and the added motivation of being a father to his daughter. Aspiring entrepreneurs will find his advice on commitment and hands-on involvement invaluable.

(31:54) Plus, hear about another Pittsburgh culinary gem, Wise County Biscuits, known for its mouth-watering offerings, and a 'recipe of the week' featuring shredded beef with a Salvadoran flair from Ingrid Portillo of @tiaingrid_recetas_mixtas. Enjoy our whirlwind culinary trip from Greece to El Salvador. 

Support the show

]]> Doug Heilman Buzzsprout-15255741 Sun, 16 Jun 2024 17:00:00 -0400 2487 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #smallbusiness, #gyro 1 20 full false 019 Kristy Graver's Culinary Stories 019 Kristy Graver's Culinary Stories (00:54) Ever wondered how a food editor curates a list of the top 25 restaurants in a bustling city? Get an insider's perspective with Kristy Graver, food editor at Pittsburgh Magazine, as she shares her unique journey into food journalism, including the magical moment she received her job offer at her grandparents' grave. From the high-end elegance of LeMont to the cozy charm of Lawrenceville’s sandwich shops, Kristy provides a guided tour of Pittsburgh's diverse and vibrant culinary landscape.

(12:24) In this episode, we dive deep into Kristy's daily life, uncovering how she balances personal storytelling with larger feature pieces like the "burger bracket," which saw her sampling an impressive 32 cheese burgers. Learn about her discoveries, from beloved local institutions like Frankie's Extra Long to the artisanal delights of the Pittsburgh Pickle Company. As a Pittsburgh native, Kristy’s connection to the local food scene lends authenticity to her reviews and articles, further evidenced by her dedication to producing fresh weekly content for the Pittsburgh Eats newsletter.

(25:08) We also explore some of Pittsburgh's hidden culinary gems, including a Brookline bar known for its exceptional chicken fingers and the best Reuben she found at Marshall Cigar, a surprising gas station treasure. 

(38:41) The episode wraps up with a sparkling summer wine guide from Catherine Montest, aka Your Fairy Wine Mother, and an enticing history of Mapo Tofu presented by listener Mae Chandran. Come along for a feast of flavors.

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]]> (00:54) Ever wondered how a food editor curates a list of the top 25 restaurants in a bustling city? Get an insider's perspective with Kristy Graver, food editor at Pittsburgh Magazine, as she shares her unique journey into food journalism, including the magical moment she received her job offer at her grandparents' grave. From the high-end elegance of LeMont to the cozy charm of Lawrenceville’s sandwich shops, Kristy provides a guided tour of Pittsburgh's diverse and vibrant culinary landscape.

(12:24) In this episode, we dive deep into Kristy's daily life, uncovering how she balances personal storytelling with larger feature pieces like the "burger bracket," which saw her sampling an impressive 32 cheese burgers. Learn about her discoveries, from beloved local institutions like Frankie's Extra Long to the artisanal delights of the Pittsburgh Pickle Company. As a Pittsburgh native, Kristy’s connection to the local food scene lends authenticity to her reviews and articles, further evidenced by her dedication to producing fresh weekly content for the Pittsburgh Eats newsletter.

(25:08) We also explore some of Pittsburgh's hidden culinary gems, including a Brookline bar known for its exceptional chicken fingers and the best Reuben she found at Marshall Cigar, a surprising gas station treasure. 

(38:41) The episode wraps up with a sparkling summer wine guide from Catherine Montest, aka Your Fairy Wine Mother, and an enticing history of Mapo Tofu presented by listener Mae Chandran. Come along for a feast of flavors.

Support the show

]]> Doug Heilman Buzzsprout-15216652 Sun, 09 Jun 2024 17:00:00 -0400 3004 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #foodeditor, #pittsburghmagazine, #pgheats 1 19 full false 018 Culinary Connections with Abby O'Connell 018 Culinary Connections with Abby O'Connell (00:54) What happens when a photo of a Reese's dessert in Atlantic City sparks a journey into Pittsburgh's food scene? Abby O'Connell, the vibrant food influencer behind foodismysavior_PGH, joins us to share her story. Hear about her passion for supporting local businesses, her Instagram evolution, and the unique camaraderie amongst food influencers. Abby also teases her preparations for an upcoming marathon with Turner's Dairy and a CrossFit competition in Florida, underscoring her commitment to both food and fitness.

(11:34) Listeners will get a taste of Abby's personal life as she describes cooking at home with her fiancé Zakota and their adventures at dog-friendly spots, along with a transition from teaching to a dynamic career in social media and paid advertising, providing invaluable insight for aspiring influencers. She also introduces us to some offbeat dining experiences, including Wei Lai Dim Sum in North Hills and Pasha in Shadyside, perfect for those seeking new culinary adventures.

(22:34) We switch gears with Alekka Sweeney, who shares her latest coffee house delight, a savory breakfast bake from Potomac Station Coffeehouse. Then, Chef Jon Lloyd takes center stage, revealing his reverse sear technique for steak and his journey from hobbyist to professional chef during the pandemic. Don't miss Chef Jon's private chef services and cooking demonstrations, and join us next week for more delightful culinary adventures. 

Support the show

]]> (00:54) What happens when a photo of a Reese's dessert in Atlantic City sparks a journey into Pittsburgh's food scene? Abby O'Connell, the vibrant food influencer behind foodismysavior_PGH, joins us to share her story. Hear about her passion for supporting local businesses, her Instagram evolution, and the unique camaraderie amongst food influencers. Abby also teases her preparations for an upcoming marathon with Turner's Dairy and a CrossFit competition in Florida, underscoring her commitment to both food and fitness.

(11:34) Listeners will get a taste of Abby's personal life as she describes cooking at home with her fiancé Zakota and their adventures at dog-friendly spots, along with a transition from teaching to a dynamic career in social media and paid advertising, providing invaluable insight for aspiring influencers. She also introduces us to some offbeat dining experiences, including Wei Lai Dim Sum in North Hills and Pasha in Shadyside, perfect for those seeking new culinary adventures.

(22:34) We switch gears with Alekka Sweeney, who shares her latest coffee house delight, a savory breakfast bake from Potomac Station Coffeehouse. Then, Chef Jon Lloyd takes center stage, revealing his reverse sear technique for steak and his journey from hobbyist to professional chef during the pandemic. Don't miss Chef Jon's private chef services and cooking demonstrations, and join us next week for more delightful culinary adventures. 

Support the show

]]> Doug Heilman Buzzsprout-15174685 Sun, 02 Jun 2024 17:00:00 -0400 2040 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #contentcreator, #foodblogger 1 18 full false 017 The Epicurean Journey of Chef Alekka Sweeney Unveiled 017 The Epicurean Journey of Chef Alekka Sweeney Unveiled (00:38) Join us at the table with Chef Alekka Sweeney, the culinary force of nature whose kitchen mastery knows no bounds. As she whisks us away on a gastronomic tour, we discover her passion for crafting globally-inspired menus and the joy she finds in empowering her students—from curious little chefs-in-the-making to enthusiastic adults. Chef Alekka is not just about tantalizing taste buds; she's on a mission to make gourmet cooking attainable for everyone, transforming home kitchens with her in-home classes and crafting signature "secret menu social" events.

(20:48) Alekka's tale is a testament to tenacity, a chronicle of overcoming the industry's gender barriers, and a celebration of the relentless drive that led her to establish her own mark in the world of food. Alekka recounts her entrepreneurial ventures, from founding a baking and pastry school in Chicago to her memorable escapades on local television—yes, including that unforgettable cake-tossing moment with John Cleese! 

Alekka's vibrant energy,  curiosity, and ability to nurture culinary networks keep her future bright with plans to traverse the globe seeking culinary inspiration. 

(37:28) And if you're hungry for more, Ana.Eats.Pgh steers us north of the city for her favorite BBQ joint, while Chef.Life.Hacks offers up her corn and black bean salsa recipe for your next gathering. 

Reflecting on the growth of our podcast, I can't help but be grateful for the spirit and stories of friends and guests like Janet Loughran and Alekka Sweeney, who infuse every episode with a generous sprinkle of magic.

Support the show

]]> (00:38) Join us at the table with Chef Alekka Sweeney, the culinary force of nature whose kitchen mastery knows no bounds. As she whisks us away on a gastronomic tour, we discover her passion for crafting globally-inspired menus and the joy she finds in empowering her students—from curious little chefs-in-the-making to enthusiastic adults. Chef Alekka is not just about tantalizing taste buds; she's on a mission to make gourmet cooking attainable for everyone, transforming home kitchens with her in-home classes and crafting signature "secret menu social" events.

(20:48) Alekka's tale is a testament to tenacity, a chronicle of overcoming the industry's gender barriers, and a celebration of the relentless drive that led her to establish her own mark in the world of food. Alekka recounts her entrepreneurial ventures, from founding a baking and pastry school in Chicago to her memorable escapades on local television—yes, including that unforgettable cake-tossing moment with John Cleese! 

Alekka's vibrant energy,  curiosity, and ability to nurture culinary networks keep her future bright with plans to traverse the globe seeking culinary inspiration. 

(37:28) And if you're hungry for more, Ana.Eats.Pgh steers us north of the city for her favorite BBQ joint, while Chef.Life.Hacks offers up her corn and black bean salsa recipe for your next gathering. 

Reflecting on the growth of our podcast, I can't help but be grateful for the spirit and stories of friends and guests like Janet Loughran and Alekka Sweeney, who infuse every episode with a generous sprinkle of magic.

Support the show

]]> Doug Heilman Buzzsprout-15135385 Sun, 26 May 2024 12:00:00 -0400 2510 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #chef, #privatechef 1 17 full false 016 Chef Eric's Folded Flavors with PGH Dumplingz 016 Chef Eric's Folded Flavors with PGH Dumplingz (00:38) When Eric White swapped his PF Chang's apron for the entrepreneurial hat of Pittsburgh Dumplingz, he embarked on a savory venture that's tantalizing taste buds across the city. We uncover the story of his remarkable rise and the pop-up scene that's become his stage. From the intricacies of perfecting the fold in his celebrated dumplings to the lively atmosphere of local breweries where his creations shine, Eric's tale is seasoned with dedication and a zest for community connection.

(12:44) Eric's path weaves through unexpected turns — from the closure of La Cordon Bleu to a pivotal stint at Giant Eagle — each stitch contributing to his knowledge and skills. The flavors we cherish often have their roots in the most surprising of places, and Eric's journey serves as a testament to the transformative power of adaptability in the ever-changing culinary landscape.

(27:12) For our weekly recommend, Abby O'Connell invites us to a cherished haunt with Nicky's Thai. And we dish up the perfect summer potluck dessert with mom's oatmeal cake recipe. Prepare for a heartfelt journey through the flavors and stories that make Pittsburgh's food scene uniquely delicious.

Support the show

]]> (00:38) When Eric White swapped his PF Chang's apron for the entrepreneurial hat of Pittsburgh Dumplingz, he embarked on a savory venture that's tantalizing taste buds across the city. We uncover the story of his remarkable rise and the pop-up scene that's become his stage. From the intricacies of perfecting the fold in his celebrated dumplings to the lively atmosphere of local breweries where his creations shine, Eric's tale is seasoned with dedication and a zest for community connection.

(12:44) Eric's path weaves through unexpected turns — from the closure of La Cordon Bleu to a pivotal stint at Giant Eagle — each stitch contributing to his knowledge and skills. The flavors we cherish often have their roots in the most surprising of places, and Eric's journey serves as a testament to the transformative power of adaptability in the ever-changing culinary landscape.

(27:12) For our weekly recommend, Abby O'Connell invites us to a cherished haunt with Nicky's Thai. And we dish up the perfect summer potluck dessert with mom's oatmeal cake recipe. Prepare for a heartfelt journey through the flavors and stories that make Pittsburgh's food scene uniquely delicious.

Support the show

]]> Doug Heilman Buzzsprout-15092469 Sun, 19 May 2024 17:00:00 -0400 2138 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #localbusiness 1 16 full true 015 Korean Cuisine with the Bamboooyah Touch 015 Korean Cuisine with the Bamboooyah Touch (01:02) Embark on a flavorful journey with KT, also known as Bamboooyah, as she brings her Korean-inspired fusion cooking to our table, spicing up our culinary repertoire with inventive dishes and vibrant flavors. Her Korean heritage bubbles through each recipe, from the hearty army stew budae jjigae, a symbol of resourcefulness, to the intricate layers of fermentation that define Korean cuisine's soul. With KT's unique presentation style, where the food takes center stage in her content creation, we discover that silence can be just as powerful as storytelling in hooking an audience's fascination.

(16:11) Serving as wellsprings of inspiration, KT recounts local favorite shops like WFH and Sambok for her ingredients. For those yearning to dabble in Korean cooking, we share pantry staples and local spots where you can savor authentic experiences, including the delights of Soju in Garfield and the Golden Pig in Cecil.

(34:31) Finally, we wrap things up with Raquel Holiday, who points us towards the best bagels in Beaver County, while Rachel Rennebeck from the YaJagoff podcast serves up a tantalizing teaser for her family's secret Italian meatball recipe. So tune in, and let your taste buds be your guide.

Support the show

]]> (01:02) Embark on a flavorful journey with KT, also known as Bamboooyah, as she brings her Korean-inspired fusion cooking to our table, spicing up our culinary repertoire with inventive dishes and vibrant flavors. Her Korean heritage bubbles through each recipe, from the hearty army stew budae jjigae, a symbol of resourcefulness, to the intricate layers of fermentation that define Korean cuisine's soul. With KT's unique presentation style, where the food takes center stage in her content creation, we discover that silence can be just as powerful as storytelling in hooking an audience's fascination.

(16:11) Serving as wellsprings of inspiration, KT recounts local favorite shops like WFH and Sambok for her ingredients. For those yearning to dabble in Korean cooking, we share pantry staples and local spots where you can savor authentic experiences, including the delights of Soju in Garfield and the Golden Pig in Cecil.

(34:31) Finally, we wrap things up with Raquel Holiday, who points us towards the best bagels in Beaver County, while Rachel Rennebeck from the YaJagoff podcast serves up a tantalizing teaser for her family's secret Italian meatball recipe. So tune in, and let your taste buds be your guide.

Support the show

]]> Doug Heilman Buzzsprout-15048389 Sun, 12 May 2024 17:00:00 -0400 2563 #pittsburgh, #pgh, #localfood, #foodshow, #foodcontentcreator, #korean, #koreanfusion, #homecook, #recipedeveloper 1 15 full false 014 Vines to Virtuosos: Unveiling Pittsburgh's Palate of Passions 014 Vines to Virtuosos: Unveiling Pittsburgh's Palate of Passions (1:06) When a wedding gift evolves into a lifelong passion, it's a story worth uncorking. Join us as we raise a glass with Catherine Montest, who takes us on a spirited journey from receiving her first bottle of fine wine to diving deep into wine clubs and vintner adventures. Her insights remind us that, like a fine wine, relationships and palates mature beautifully over time. Our conversation isn't just about the bouquet of a good Bordeaux; it’s a toast to the connections we cherish and the moments we share.

(7:48) On a different note, we're squeezing in some melodious charm with Kevin Solecki, Pittsburgh's own accordion virtuoso, who brings his tunes and tales to our ears. Kevin's fingers dance over the keys, telling a story of tradition and triumph, from his performances at Wholey's Fish Market to his thriving Carnegie Accordion Company. 

(13:44) And if your taste buds are tingling for more local flavor, Abby O'Connell is your guide to the culinary landscape of Spirits and Tales, from divine brunches to dinners that dazzle against Pittsburgh's Oakland skyline. Plus a party sandwich recipe that will have locals drooling. Don't just listen—become part of the narrative by sharing your own recipes and revel in the rich flavors of our region.

Support the show

]]> (1:06) When a wedding gift evolves into a lifelong passion, it's a story worth uncorking. Join us as we raise a glass with Catherine Montest, who takes us on a spirited journey from receiving her first bottle of fine wine to diving deep into wine clubs and vintner adventures. Her insights remind us that, like a fine wine, relationships and palates mature beautifully over time. Our conversation isn't just about the bouquet of a good Bordeaux; it’s a toast to the connections we cherish and the moments we share.

(7:48) On a different note, we're squeezing in some melodious charm with Kevin Solecki, Pittsburgh's own accordion virtuoso, who brings his tunes and tales to our ears. Kevin's fingers dance over the keys, telling a story of tradition and triumph, from his performances at Wholey's Fish Market to his thriving Carnegie Accordion Company. 

(13:44) And if your taste buds are tingling for more local flavor, Abby O'Connell is your guide to the culinary landscape of Spirits and Tales, from divine brunches to dinners that dazzle against Pittsburgh's Oakland skyline. Plus a party sandwich recipe that will have locals drooling. Don't just listen—become part of the narrative by sharing your own recipes and revel in the rich flavors of our region.

Support the show

]]> Doug Heilman Buzzsprout-14985728 Sun, 05 May 2024 17:00:00 -0400 1101 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 14 full false 013 A Table Set for Connection with Raquel Holiday 013 A Table Set for Connection with Raquel Holiday (01:05) Picture yourself tucking into the heart and soul of Pittsburgh's culinary scene with Raquel Holiday of Fork Ya PGH, whose Instagram fame is just the tip of the iceberg when it comes to her influence on food lovers everywhere. As we chat, Raquel unfolds the map of her journey from a dance show aficionado to a food blogger extraordinaire, showing us the potent blend of passion and plates that has created a vibrant community and real-life connections. We muse over our inaugural foodie meet-up, wax poetic about the local eateries that deserve our love, and celebrate the friendships whipped up from a shared zeal for zest and flavor.

(05:07) Gathering around the table of discussion, we turn our focus to the Yelp Elite Squad, a haven for discerning diners to share their reviews without the pressure of influencer fame.. Our conversation is peppered with insights on how these online communities, including food bloggers and fan groups, serve as a catalyst for polishing social skills, creating invaluable connections, and of course, savoring the collective joy of culinary discovery.

(18:31) We dish on social media as a marketing platform amid dissenting views. Raquel shares her perspective, decisions, and personal benefits, along with the tactics to make it a success for small businesses having a go at content creator collaborations. 

(30:55) Later in the show, we reflecting back on a prior guest's quest for the best fried chicken, and challenge our wine expert for a pairing, revealing a bubbly recommendation. Finally, our listener recipe of the week provides a seasonal delight via natures gifts with a unique violet jelly. We invite you to pull up a chair to this feast of conversation that promises to leave your appetite for foodie tales thoroughly satisfied.

Support the show

]]> (01:05) Picture yourself tucking into the heart and soul of Pittsburgh's culinary scene with Raquel Holiday of Fork Ya PGH, whose Instagram fame is just the tip of the iceberg when it comes to her influence on food lovers everywhere. As we chat, Raquel unfolds the map of her journey from a dance show aficionado to a food blogger extraordinaire, showing us the potent blend of passion and plates that has created a vibrant community and real-life connections. We muse over our inaugural foodie meet-up, wax poetic about the local eateries that deserve our love, and celebrate the friendships whipped up from a shared zeal for zest and flavor.

(05:07) Gathering around the table of discussion, we turn our focus to the Yelp Elite Squad, a haven for discerning diners to share their reviews without the pressure of influencer fame.. Our conversation is peppered with insights on how these online communities, including food bloggers and fan groups, serve as a catalyst for polishing social skills, creating invaluable connections, and of course, savoring the collective joy of culinary discovery.

(18:31) We dish on social media as a marketing platform amid dissenting views. Raquel shares her perspective, decisions, and personal benefits, along with the tactics to make it a success for small businesses having a go at content creator collaborations. 

(30:55) Later in the show, we reflecting back on a prior guest's quest for the best fried chicken, and challenge our wine expert for a pairing, revealing a bubbly recommendation. Finally, our listener recipe of the week provides a seasonal delight via natures gifts with a unique violet jelly. We invite you to pull up a chair to this feast of conversation that promises to leave your appetite for foodie tales thoroughly satisfied.

Support the show

]]> Doug Heilman Buzzsprout-14963076 Sun, 28 Apr 2024 17:00:00 -0400 2352 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #contentcreator, #foodblogger 1 13 full false 012 Artie's Hot Sauce: A Tale of Beats to Bottled Heat 012 Artie's Hot Sauce: A Tale of Beats to Bottled Heat (00:59) In this fiery episode of The Pittsburgh Dish, we sit down with the Spice King himself, Arthur Pitt, and learn about his unexpected journey from music, to cannabis private equity, to the hot sauce hustle. Artie dishes out the spicy beginnings of Artie's Hot Sauce, which started as a simple kitchen 'brain exercise' and has now blossomed into a full-blown passion project. 

(20:27) Every entrepreneur has a story, and Artie's is a melody of twists and turns, from music mogul to hot sauce artisan. We reminisce about the lessons learned and connections made throughout his dynamic career path, that ultimately led to his current symphony of spice.

(34:46) As the summer sun beckons, we check in with the co-founder of Pittsburgh Foodies, Ashley Cesaratto, who gives her top recommendation for a daytime dining experience.  It's a unique tuna melt that steals the show for her. 

(36:55) And for those listeners looking to get their grill on, Eric P's grilled naan recipe will surely impress at your next backyard bash. Pull up a chair and enjoy!

Support the show

]]> (00:59) In this fiery episode of The Pittsburgh Dish, we sit down with the Spice King himself, Arthur Pitt, and learn about his unexpected journey from music, to cannabis private equity, to the hot sauce hustle. Artie dishes out the spicy beginnings of Artie's Hot Sauce, which started as a simple kitchen 'brain exercise' and has now blossomed into a full-blown passion project. 

(20:27) Every entrepreneur has a story, and Artie's is a melody of twists and turns, from music mogul to hot sauce artisan. We reminisce about the lessons learned and connections made throughout his dynamic career path, that ultimately led to his current symphony of spice.

(34:46) As the summer sun beckons, we check in with the co-founder of Pittsburgh Foodies, Ashley Cesaratto, who gives her top recommendation for a daytime dining experience.  It's a unique tuna melt that steals the show for her. 

(36:55) And for those listeners looking to get their grill on, Eric P's grilled naan recipe will surely impress at your next backyard bash. Pull up a chair and enjoy!

Support the show

]]> Doug Heilman Buzzsprout-14922554 Sun, 21 Apr 2024 17:00:00 -0400 2398 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest #hotsauce #entrepreneur 1 12 full false 011 Beth Kurtz Taylor's Bakery Journey and Pittsburgh's Edible Heritage 011 Beth Kurtz Taylor's Bakery Journey and Pittsburgh's Edible Heritage (01:10) Embarking on a career change is no small feat, but for Beth Kurtz Taylor, the pivot from child development to the realm of pastries and sourdough is a journey marked by resilience and an unwavering passion for food. Join us as Beth, the spirited co-owner of Pittsburgh's newest delight, Third Space Bakery, cooks up tales of her transformative path through a passion for food and the people behind it. 

(10:52) Beth shares her lens of cherished local establishments like Pitaland, Enrico Biscotti, and Stamoolis, uncovering the connections that flavor our local food scene and preserve the legacies that have served our palates for generations. We also share how a unique cookbook club out of Chatham University, knitted together a community of shared culinary adventures.

(34:46) We also explore the ultimate steak location for a special night on the town, and share a retro dish studded with family history in our recipe of the week. Pull a chair up, and get ready to dig in!


Support the show

]]> (01:10) Embarking on a career change is no small feat, but for Beth Kurtz Taylor, the pivot from child development to the realm of pastries and sourdough is a journey marked by resilience and an unwavering passion for food. Join us as Beth, the spirited co-owner of Pittsburgh's newest delight, Third Space Bakery, cooks up tales of her transformative path through a passion for food and the people behind it. 

(10:52) Beth shares her lens of cherished local establishments like Pitaland, Enrico Biscotti, and Stamoolis, uncovering the connections that flavor our local food scene and preserve the legacies that have served our palates for generations. We also share how a unique cookbook club out of Chatham University, knitted together a community of shared culinary adventures.

(34:46) We also explore the ultimate steak location for a special night on the town, and share a retro dish studded with family history in our recipe of the week. Pull a chair up, and get ready to dig in!


Support the show

]]> Doug Heilman Buzzsprout-14883245 Sun, 14 Apr 2024 17:00:00 -0400 2434 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest #bakery #foodtour 1 11 full false 010 Culinary Bonds and Community with Shayla Penn 010 Culinary Bonds and Community with Shayla Penn (00:58) Shayla Penn of Burgh Eats and Treats! graces our podcast with tales that extend beyond the plate, spotlighting the undeniable truth that food is the golden thread in the fabric of our communities. 

(14:28) This episode isn't just a tasting menu; it's a celebration of places and faces that define our culinary landscape. You'll hear about the 'Burgh Eats and Treats!' Facebook Group's dramatic influence on local eateries like Gabriella's, where the perfect fish shout-out can make all the difference. And as palates expand, so do our connections, with Shayla's story underscoring how a shared meal can turn strangers into family. 

(31:30) As we plate up the final course, we'll talk about the art of pairing the perfect wine with succulent dishes, specifically lamb chops. Catherine brings her expertise to the table, discussing the harmony found in a bottle of Bordeaux blend. 

(37:42) To sweeten the send-off, Jeff's peach bread recipe promises to turn your kitchen into the most beloved bakery on the block. So, ready your forks and tune in for an episode that's as rich and satisfying as the perfect bite.

Support the show

]]> (00:58) Shayla Penn of Burgh Eats and Treats! graces our podcast with tales that extend beyond the plate, spotlighting the undeniable truth that food is the golden thread in the fabric of our communities. 

(14:28) This episode isn't just a tasting menu; it's a celebration of places and faces that define our culinary landscape. You'll hear about the 'Burgh Eats and Treats!' Facebook Group's dramatic influence on local eateries like Gabriella's, where the perfect fish shout-out can make all the difference. And as palates expand, so do our connections, with Shayla's story underscoring how a shared meal can turn strangers into family. 

(31:30) As we plate up the final course, we'll talk about the art of pairing the perfect wine with succulent dishes, specifically lamb chops. Catherine brings her expertise to the table, discussing the harmony found in a bottle of Bordeaux blend. 

(37:42) To sweeten the send-off, Jeff's peach bread recipe promises to turn your kitchen into the most beloved bakery on the block. So, ready your forks and tune in for an episode that's as rich and satisfying as the perfect bite.

Support the show

]]> Doug Heilman Buzzsprout-14843601 Sun, 07 Apr 2024 15:00:00 -0400 2436 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 10 full false 009 Guiding Local Food to Grocery Aisles with Paul Abbott 009 Guiding Local Food to Grocery Aisles with Paul Abbott Paul Abbott from Giant Eagle Market District joins our table, and he's not coming empty-handed. He's here to unpack the journey of local food producers, from crafting their unique flavors right through to the moment their products hit the shelves. From the delight of tasting Pittsburgh's own Leona's Ice Cream Sandwiches or savoring La Familia's pasta sauce, knowing you're supporting the heartbeat of our food community. Our conversation with Paul reveals the dedication behind Market District's role in partnering with these culinary gems and how the relationships enrich our local food culture.

Get ready to pull back the curtain on what it takes for a product to go from concept to consumer. Through stories like a local salsa brand's rise to fame, we highlight the intertwined paths of personal dedication and community support that mark the success of Pittsburgh's food artisans. Learn how feedback and relationships are crucial in navigating the retail landscape, and discover the surprising ways that store leaders and team members scout for potential products that might just be the next big thing on your dinner table.

Finally, because we believe the soul of Pittsburgh is best experienced through many voices, food enthusiast Raquel Holiday and listener Eric P share notable food favorites – from comforting White Spaghetti with Breadcrumbs to the delectable mix of Mexican cuisine and frozen custard. Pull up a chair and prepare to indulge in the stories and tastes that define our vibrant culinary scene.

Support the show

]]> Paul Abbott from Giant Eagle Market District joins our table, and he's not coming empty-handed. He's here to unpack the journey of local food producers, from crafting their unique flavors right through to the moment their products hit the shelves. From the delight of tasting Pittsburgh's own Leona's Ice Cream Sandwiches or savoring La Familia's pasta sauce, knowing you're supporting the heartbeat of our food community. Our conversation with Paul reveals the dedication behind Market District's role in partnering with these culinary gems and how the relationships enrich our local food culture.

Get ready to pull back the curtain on what it takes for a product to go from concept to consumer. Through stories like a local salsa brand's rise to fame, we highlight the intertwined paths of personal dedication and community support that mark the success of Pittsburgh's food artisans. Learn how feedback and relationships are crucial in navigating the retail landscape, and discover the surprising ways that store leaders and team members scout for potential products that might just be the next big thing on your dinner table.

Finally, because we believe the soul of Pittsburgh is best experienced through many voices, food enthusiast Raquel Holiday and listener Eric P share notable food favorites – from comforting White Spaghetti with Breadcrumbs to the delectable mix of Mexican cuisine and frozen custard. Pull up a chair and prepare to indulge in the stories and tastes that define our vibrant culinary scene.

Support the show

]]> Doug Heilman Buzzsprout-14793223 Sun, 31 Mar 2024 15:00:00 -0400 2594 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest, #marketdistrict, #grocery 1 9 full false 008 Wheeling in Warmth and Flavor with Chef Janet Loughran 008 Wheeling in Warmth and Flavor with Chef Janet Loughran When Chef Janet Loughran wheels her way into our hearts, she's not just pulling along a red wagon filled with culinary delights; she's carting a lifetime of poignant stories and robust flavors. Her journey from distributing home-cooked comforts during the throes of a pandemic to becoming the private chef every Pittsburgher would want—it's a testament to genuine passion and a hearty wedding soup. 

Transitioning from a clerical assistant to a culinary artist is no easy feat, but with a pinch of courage and a cup of determination, Janet found her true calling amidst the sizzle and chop of the kitchen. The journey has been as flavorful as it has challenging, from navigating the dynamics of team collaboration in a high-pressure culinary environment to becoming the food and beverage director at a local golf course, and now serving as your friendly kitchen fact finder on her Instagram, @Chef.Life.Hacks!

Later in the show... Looking for some soul in your food. We spotlight the soulful A&E Eatz where every dish promises a story as rich and satisfying as the flavors on your plate. Plus we share a halushki recipe, where the noodles never mush out , and plenty of butter is the key. All this week!

Support the show

]]> When Chef Janet Loughran wheels her way into our hearts, she's not just pulling along a red wagon filled with culinary delights; she's carting a lifetime of poignant stories and robust flavors. Her journey from distributing home-cooked comforts during the throes of a pandemic to becoming the private chef every Pittsburgher would want—it's a testament to genuine passion and a hearty wedding soup. 

Transitioning from a clerical assistant to a culinary artist is no easy feat, but with a pinch of courage and a cup of determination, Janet found her true calling amidst the sizzle and chop of the kitchen. The journey has been as flavorful as it has challenging, from navigating the dynamics of team collaboration in a high-pressure culinary environment to becoming the food and beverage director at a local golf course, and now serving as your friendly kitchen fact finder on her Instagram, @Chef.Life.Hacks!

Later in the show... Looking for some soul in your food. We spotlight the soulful A&E Eatz where every dish promises a story as rich and satisfying as the flavors on your plate. Plus we share a halushki recipe, where the noodles never mush out , and plenty of butter is the key. All this week!

Support the show

]]> Doug Heilman Buzzsprout-14751450 Sun, 24 Mar 2024 14:00:00 -0400 2301 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest #chef #privatechef #soulfood #haluski #halushki 1 8 full false 007 Dishing Up Humor and Resilience with Desarae Legros 007 Dishing Up Humor and Resilience with Desarae Legros When Desarae Legros steps into the kitchen, it's not just about the sizzle of the pan but the laughter that fills the room. She joins us this episode, spicing up our conversation with her journey to cookbook author and TikTok culinary sensation, blending cooking prowess with a hefty dose of humor. We unwrap the pages of her life, with candid tales of resilience and tradition, seasoned with the realities of dealing with disability, loss, and the pressures of social media. 

The heat turns up as we navigate Desarae's love of molecular gastronomy, culinary competitions, as well as the heartwarming narrative behind a family burger recipe that's much more than a sum of its ingredients.

Closing the lid on our gastronomic journey, we reflect on authenticity and connection beyond the screen. Desiree's commitment to uplifting small businesses and championing community initiatives, like Lasagna Love's mission to feed the hungry, fuels a conversation on the power of food to unite and heal. Her plans for a new barbecue-themed cookbook promise not just to fire up the grill but also to kindle a spirit of giving. 

Later, we serve up a recommendation for tacos at one of Pittsburgh's neighborhood gems, and revisit the classic Strawberry Jell-O® Pretzel Salad recipe, ensuring that our listeners leave with their appetites—both for food and life—fully whetted.

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]]> When Desarae Legros steps into the kitchen, it's not just about the sizzle of the pan but the laughter that fills the room. She joins us this episode, spicing up our conversation with her journey to cookbook author and TikTok culinary sensation, blending cooking prowess with a hefty dose of humor. We unwrap the pages of her life, with candid tales of resilience and tradition, seasoned with the realities of dealing with disability, loss, and the pressures of social media. 

The heat turns up as we navigate Desarae's love of molecular gastronomy, culinary competitions, as well as the heartwarming narrative behind a family burger recipe that's much more than a sum of its ingredients.

Closing the lid on our gastronomic journey, we reflect on authenticity and connection beyond the screen. Desiree's commitment to uplifting small businesses and championing community initiatives, like Lasagna Love's mission to feed the hungry, fuels a conversation on the power of food to unite and heal. Her plans for a new barbecue-themed cookbook promise not just to fire up the grill but also to kindle a spirit of giving. 

Later, we serve up a recommendation for tacos at one of Pittsburgh's neighborhood gems, and revisit the classic Strawberry Jell-O® Pretzel Salad recipe, ensuring that our listeners leave with their appetites—both for food and life—fully whetted.

Support the show

]]> Doug Heilman Buzzsprout-14701831 Sun, 17 Mar 2024 11:00:00 -0400 2663 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #humaninterest, #cookingcomedychaos, #pittsburghhills 1 7 full false 006 Uniting Foodies and Flavorful Tales with Ashley Cesaratto 006 Uniting Foodies and Flavorful Tales with Ashley Cesaratto Imagine biting into the perfect slice of pizza, but instead of just savoring the flavors, you spark a social media idea that unites food lovers citywide. That's exactly what happened to Ashley Cesaratto, co-founder of the Pittsburgh Foodies Facebook group, who joins us for a mouthwatering discussion about the city's culinary landscape. As we trace Ashley's path from music to influential foodie, we uncover the secrets behind managing an online community and the power of personal connections in recommending the best eateries and cooking advice. 

Ashley shares her experience stepping into the media spotlight, from a serendipitous Instagram comment to tasting the local limelight on "Talk Pittsburgh," we explore the prep and passion that goes into a few minutes of screen time. Ashley's tales from her guest spots on podcasts, like "Lunchtime in Rome," serve up a delicious blend of personal narrative and culinary delight. Finally, we get personal with holiday food memories and reinventions of the traditional feast. We chat about Ashley's family recipes and how a simple dish can become a treasure trove of nostalgia. 

Love a good wine suggestion? We also discuss which Italian vintages are the perfect companions to beloved pasta dishes, and then share a completely new take on lasagna for our recipe of the week.  Whether you're a cooking enthusiast looking to perfect your meatball game or a baking aficionado curious about pavlova, this episode has the ingredients for a delightful culinary adventure. So, buckle up your apron and join us for a taste of Pittsburgh and beyond, right here at the table of shared stories and savory delights.

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]]> Imagine biting into the perfect slice of pizza, but instead of just savoring the flavors, you spark a social media idea that unites food lovers citywide. That's exactly what happened to Ashley Cesaratto, co-founder of the Pittsburgh Foodies Facebook group, who joins us for a mouthwatering discussion about the city's culinary landscape. As we trace Ashley's path from music to influential foodie, we uncover the secrets behind managing an online community and the power of personal connections in recommending the best eateries and cooking advice. 

Ashley shares her experience stepping into the media spotlight, from a serendipitous Instagram comment to tasting the local limelight on "Talk Pittsburgh," we explore the prep and passion that goes into a few minutes of screen time. Ashley's tales from her guest spots on podcasts, like "Lunchtime in Rome," serve up a delicious blend of personal narrative and culinary delight. Finally, we get personal with holiday food memories and reinventions of the traditional feast. We chat about Ashley's family recipes and how a simple dish can become a treasure trove of nostalgia. 

Love a good wine suggestion? We also discuss which Italian vintages are the perfect companions to beloved pasta dishes, and then share a completely new take on lasagna for our recipe of the week.  Whether you're a cooking enthusiast looking to perfect your meatball game or a baking aficionado curious about pavlova, this episode has the ingredients for a delightful culinary adventure. So, buckle up your apron and join us for a taste of Pittsburgh and beyond, right here at the table of shared stories and savory delights.

Support the show

]]> Doug Heilman Buzzsprout-14657983 Sun, 10 Mar 2024 12:00:00 -0400 2465 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #pittsburghfoodie 1 6 full false 005 Sweet Inspirations with Hannah Olsen, Macaron Maven 005 Sweet Inspirations with Hannah Olsen, Macaron Maven Embark on a culinary adventure with a master of macarons, Hannah Olsen of Aycho Melange, as we unravel these delicate French cookies that are taking Pittsburgh by storm. Hannah clarifies the 'macaron vs. macaroon' conundrum and shares the story behind her bakery's unique name. Her passion for these sophisticated yet approachable treats is contagious, and you'll find yourself craving more than just a bite of her signature sandwich cookies that are a far cry from the typical store-bought varieties.

With a mix of humor and wisdom, Hannah walks us through her entrepreneurial journey, from a monthly skill-building challenge to the creation of a flourishing pastry business. It's a tale of innovation, personal growth, and the joy of embracing new crafts that will inspire you to consider where your own curiosities might lead. 

And for those dreaming of their own food venture, don't miss the insights on transitioning from a home kitchen to a professional one, and the exciting development of Batches Bakehouse – a potential game-changer for small-scale food creators. Celebrate the power of community support that bolsters local businesses like Aycho Melange. 

As we wrap up, join us on a delicious detour through other foodie finds in Mt Oliver with Brown Bear Bread Company and a cherished family recipe of Stuffed Cabbage Rolls that add a sprinkle of local flavor and a dollop of culinary heritage to our city's diverse culinary delights.

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]]> Embark on a culinary adventure with a master of macarons, Hannah Olsen of Aycho Melange, as we unravel these delicate French cookies that are taking Pittsburgh by storm. Hannah clarifies the 'macaron vs. macaroon' conundrum and shares the story behind her bakery's unique name. Her passion for these sophisticated yet approachable treats is contagious, and you'll find yourself craving more than just a bite of her signature sandwich cookies that are a far cry from the typical store-bought varieties.

With a mix of humor and wisdom, Hannah walks us through her entrepreneurial journey, from a monthly skill-building challenge to the creation of a flourishing pastry business. It's a tale of innovation, personal growth, and the joy of embracing new crafts that will inspire you to consider where your own curiosities might lead. 

And for those dreaming of their own food venture, don't miss the insights on transitioning from a home kitchen to a professional one, and the exciting development of Batches Bakehouse – a potential game-changer for small-scale food creators. Celebrate the power of community support that bolsters local businesses like Aycho Melange. 

As we wrap up, join us on a delicious detour through other foodie finds in Mt Oliver with Brown Bear Bread Company and a cherished family recipe of Stuffed Cabbage Rolls that add a sprinkle of local flavor and a dollop of culinary heritage to our city's diverse culinary delights.

Support the show

]]> Doug Heilman Buzzsprout-14608074 Sun, 03 Mar 2024 11:00:00 -0500 2655 #pittsburgh, #pgh, #localfood, #foodshow, #tastemakers, #foodscene, #macaron 1 5 full false 004 Biting into the Burgh: A Feast with Alex Eats Too Much 004 Biting into the Burgh: A Feast with Alex Eats Too Much Sink your teeth into the delectable journey of Alex Goodstein, the culinary connoisseur behind Alex Eats Too Much. From casual beginnings to a thriving social media presence, Alex recounts the pivotal nudge from friends that propelled his foray into the flavorful realm of Instagram and web-based food exploration. We savor the stories of personal connections and industry growth that are as satisfying as the dishes they inspire. 

Alex, with a following nearing 16,000, serves up a menu of memories and milestones, from Chinatown Inn's nostalgic Americanized Chinese cuisine to the dynamic ebb and flow of new spots launching the city's dining scene. It's a conversation peppered with tales of family dining, kosher butchery, and the unexpected ways an adventurous palate can lead to a life steeped in diverse flavors and experiences.

As we toast to Pittsburgh's brewery scene, Alex pours over his love for stouts and the synergy of whiskey cocktails with a good meal, and his aspirations to promote nearby tourism through his influential platform. We stir into the mix a candid discussion on the delicate art of pacing social media content, as Alex emphasizes the balance between enticement and saturation in the digital space. Join us for a serving of insights, laughter, and the unfiltered passion of a food lover who's truly bitten off more than he can chew – and loving every minute of it.

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]]> Sink your teeth into the delectable journey of Alex Goodstein, the culinary connoisseur behind Alex Eats Too Much. From casual beginnings to a thriving social media presence, Alex recounts the pivotal nudge from friends that propelled his foray into the flavorful realm of Instagram and web-based food exploration. We savor the stories of personal connections and industry growth that are as satisfying as the dishes they inspire. 

Alex, with a following nearing 16,000, serves up a menu of memories and milestones, from Chinatown Inn's nostalgic Americanized Chinese cuisine to the dynamic ebb and flow of new spots launching the city's dining scene. It's a conversation peppered with tales of family dining, kosher butchery, and the unexpected ways an adventurous palate can lead to a life steeped in diverse flavors and experiences.

As we toast to Pittsburgh's brewery scene, Alex pours over his love for stouts and the synergy of whiskey cocktails with a good meal, and his aspirations to promote nearby tourism through his influential platform. We stir into the mix a candid discussion on the delicate art of pacing social media content, as Alex emphasizes the balance between enticement and saturation in the digital space. Join us for a serving of insights, laughter, and the unfiltered passion of a food lover who's truly bitten off more than he can chew – and loving every minute of it.

Support the show

]]> Doug Heilman Buzzsprout-14557486 Sun, 25 Feb 2024 11:00:00 -0500 2209 #pittsburgh, #pgh, #localfood, #foodshow, #foodcontentcreator 1 4 full false 003 Sizzling Stories of Heritage and Flavor with Tara Jones 003 Sizzling Stories of Heritage and Flavor with Tara Jones When Tara Jones joined culinary forces with her mom The Diabetic Pastry Chef, she didn't just expand a family business—she launched a new flavor revolution in Pittsburgh. On this week's episode of The Pittsburgh Dish, we're taking a culinary voyage that traces Tara's delicious Peri Peri Chicken back to her Portuguese roots. As the mastermind behind Tara Peri Chicken, she shares her  journey from culinary expert to a tastemaker of the local food scene, and how her family's past intertwines with every spicy, savory bite.

Imagine capturing the essence of your grandmother's kitchen, and adding a zesty twist—that's exactly what our local gourmet did with her Pastéis de Nata & crème brûlée custard tartlets. Throughout the show, Tara shares stories of exploration with culinary creativity, and the life-affirming power of returning to one's roots through food. Her personal tale is a comforting reminder of how recipes, like family memories, are passed down and cherished through generations.

Plus, we're dishing out local love with a shout-out to St Clair Social, a neighborhood gem that's got our taste buds humming. And one listener shares a recipe that has staying power, beyond a first marriage. Stay tuned as we connect the dots between identity, ancestry, and the universal language of food—with a few recipes to boot.

Support the show

]]> When Tara Jones joined culinary forces with her mom The Diabetic Pastry Chef, she didn't just expand a family business—she launched a new flavor revolution in Pittsburgh. On this week's episode of The Pittsburgh Dish, we're taking a culinary voyage that traces Tara's delicious Peri Peri Chicken back to her Portuguese roots. As the mastermind behind Tara Peri Chicken, she shares her  journey from culinary expert to a tastemaker of the local food scene, and how her family's past intertwines with every spicy, savory bite.

Imagine capturing the essence of your grandmother's kitchen, and adding a zesty twist—that's exactly what our local gourmet did with her Pastéis de Nata & crème brûlée custard tartlets. Throughout the show, Tara shares stories of exploration with culinary creativity, and the life-affirming power of returning to one's roots through food. Her personal tale is a comforting reminder of how recipes, like family memories, are passed down and cherished through generations.

Plus, we're dishing out local love with a shout-out to St Clair Social, a neighborhood gem that's got our taste buds humming. And one listener shares a recipe that has staying power, beyond a first marriage. Stay tuned as we connect the dots between identity, ancestry, and the universal language of food—with a few recipes to boot.

Support the show

]]> Doug Heilman Buzzsprout-14516510 Sun, 18 Feb 2024 10:00:00 -0500 2227 1 3 full false 002 Tossing Up Triumphs in the Pizza World with Nick Bogacz 002 Tossing Up Triumphs in the Pizza World with Nick Bogacz From humble beginnings as a delivery driver, Nick Bogacz has risen to create a pizza empire that's the talk of the town. Join us as we sit down with the Caliente Pizza and Draft House founder and learn how he kneaded dedication, innovation, and a family-like team environment into a successful recipe for his business. We'll also uncover how international pizza competitions have served as a proving ground for Caliente's mouthwatering creations.

In this episode, we slice into Caliente's evolution of crafting pan pizzas to mastering an array of other styles without losing the essence of their original recipe. We'll share insights from pizza expos that ignite inspiration for innovation and discuss the pivotal role of creating long-term careers within the company. These elements have not only shaped Caliente's journey but also intertwined the dreams and goals of the entire team.

Nick shares his nostalgic trip through pizza memories that have defined family gatherings and marked the beginning of Caliente's journey, leading to their strategic growth into major sporting venues and mouth-watering plans to bring their jarred sauces and hot honey to supermarket shelves. 

Plus, we're dishing out an ‘under the radar’ restaurant recommendation with foodie connoisseur Ashley Cesaratto and a comforting white chicken chili recipe from our listener Sherri, that's sure to add some warmth to your kitchen. Get ready to be served a slice of life and entrepreneurial wisdom and more on this weeks show

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]]> From humble beginnings as a delivery driver, Nick Bogacz has risen to create a pizza empire that's the talk of the town. Join us as we sit down with the Caliente Pizza and Draft House founder and learn how he kneaded dedication, innovation, and a family-like team environment into a successful recipe for his business. We'll also uncover how international pizza competitions have served as a proving ground for Caliente's mouthwatering creations.

In this episode, we slice into Caliente's evolution of crafting pan pizzas to mastering an array of other styles without losing the essence of their original recipe. We'll share insights from pizza expos that ignite inspiration for innovation and discuss the pivotal role of creating long-term careers within the company. These elements have not only shaped Caliente's journey but also intertwined the dreams and goals of the entire team.

Nick shares his nostalgic trip through pizza memories that have defined family gatherings and marked the beginning of Caliente's journey, leading to their strategic growth into major sporting venues and mouth-watering plans to bring their jarred sauces and hot honey to supermarket shelves. 

Plus, we're dishing out an ‘under the radar’ restaurant recommendation with foodie connoisseur Ashley Cesaratto and a comforting white chicken chili recipe from our listener Sherri, that's sure to add some warmth to your kitchen. Get ready to be served a slice of life and entrepreneurial wisdom and more on this weeks show

Support the show

]]> Doug Heilman Buzzsprout-14478158 Sun, 11 Feb 2024 08:00:00 -0500 2267 #pittsburgh, #pgh, #localfood, #foodshow, #foodstories, #foodscene, #humaninterest 1 2 full false 001 Savoring the City with Ana Eats Pittsburgh 001 Savoring the City with Ana Eats Pittsburgh When the irresistible allure of Pittsburgh's cuisine beckons, who better to guide us than the vibrant Instagram star Ana Anthony of Ana.Eats.Pgh. This week, she sits down with us to share the inside scoop on the city's food scene, her journey to 100K+ followers, and the power of her platform in celebrating the unsung heroes behind local eateries. From the cozy charm of Dagny's Eatery to the enchanting Pusadee's Garden, Ana's stories are a love letter to the flavors that define her hometown. With a behind-the-scenes look at her content creation process, she unveils the dedication required to keep Pittsburgh's dining gems in the spotlight.

Ana recounts heartfelt stories of food & family, the influence of her parents and chef brother, and how these experiences have carved her fervent support for local businesses. The episode also captures the thrilling leap into local media, where Ana's appearances on television amplify her mission to champion Pittsburgh's culinary talents. Through it all, the enduring spirit of her late father stands as a beacon of inspiration, driving her forward in this delicious pursuit.

 With future dreams of meeting culinary giants, grabbing pizza in New York City,  and a longing to take her tastebuds on a European escapade, her ambitions are likely to lead her to Ana.Eats.World status. She invites her followers on Instagram @ana.eats.pgh to join her on this adventure, where every bite is a story and every meal a new chapter. And just before the final goodbye, Ana promises more savory tales and tips for fellow food enthusiasts eager for their next bite.

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]]> When the irresistible allure of Pittsburgh's cuisine beckons, who better to guide us than the vibrant Instagram star Ana Anthony of Ana.Eats.Pgh. This week, she sits down with us to share the inside scoop on the city's food scene, her journey to 100K+ followers, and the power of her platform in celebrating the unsung heroes behind local eateries. From the cozy charm of Dagny's Eatery to the enchanting Pusadee's Garden, Ana's stories are a love letter to the flavors that define her hometown. With a behind-the-scenes look at her content creation process, she unveils the dedication required to keep Pittsburgh's dining gems in the spotlight.

Ana recounts heartfelt stories of food & family, the influence of her parents and chef brother, and how these experiences have carved her fervent support for local businesses. The episode also captures the thrilling leap into local media, where Ana's appearances on television amplify her mission to champion Pittsburgh's culinary talents. Through it all, the enduring spirit of her late father stands as a beacon of inspiration, driving her forward in this delicious pursuit.

 With future dreams of meeting culinary giants, grabbing pizza in New York City,  and a longing to take her tastebuds on a European escapade, her ambitions are likely to lead her to Ana.Eats.World status. She invites her followers on Instagram @ana.eats.pgh to join her on this adventure, where every bite is a story and every meal a new chapter. And just before the final goodbye, Ana promises more savory tales and tips for fellow food enthusiasts eager for their next bite.

Support the show

]]> Doug Heilman Buzzsprout-14415196 Sun, 04 Feb 2024 07:00:00 -0500 2316 #pittsburgh, #pgh, #localfood, #foodshow, #foodcontentcreator 1 1 full false 000 Introducing The Pittsburgh Dish 000 Introducing The Pittsburgh Dish Welcome to The Pittsburgh Dish, Pittsburgh's newest regional food show. Join us each week for profile interviews, recommendations, and recipes. We aim to inspire our listeners to connect with their local food scene and learn more about the unique flavors that shape our city. Thanks for checking out The Pittsburgh Dish!

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]]> Welcome to The Pittsburgh Dish, Pittsburgh's newest regional food show. Join us each week for profile interviews, recommendations, and recipes. We aim to inspire our listeners to connect with their local food scene and learn more about the unique flavors that shape our city. Thanks for checking out The Pittsburgh Dish!

Support the show

]]> Douglas Heilman Buzzsprout-14376928 Thu, 25 Jan 2024 12:00:00 -0500 104 1 0 trailer false