The Pittsburgh Dish podcast

The Pittsburgh Dish

1
048 Community Kitchen Pittsburgh, Transforming Lives Through Food 40:38

3 dagen geleden40:38

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40:38

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
047 Chef Jonathan Homer's Culinary Journey 38:04

11 dagen geleden38:04

38:04

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

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046 Feasting on Film with Roxanne Easley 40:20

17 dagen geleden40:20

40:20

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
045 A Batch of Success with Jessica and Meghan 41:20

24 dagen geleden41:20

41:20

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
044 Legacy and Flavor with Joe and Maria 49:15

4 weeks geleden49:15

49:15

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
043 A Culinary Year in Review with Doug Heilman 8:16

11 weeks geleden8:16

8:16

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
042 Small Business Beginnings with Healthy Heartbeets 46:38

12 weeks geleden46:38

46:38

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
041 Ben D'Amico: Crafting Culinary at Market District 39:15

13 weeks geleden39:15

39:15

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
Extra Bites: Talking Turkey 6:47

14 weeks geleden6:47

6:47

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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

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040 Holiday Feasting with Chefs Janet and Alekka 39:43

15 weeks geleden39:43

39:43

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

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039 Crafting Dessert Magic with Selina Progar 42:01

16 weeks geleden42:01

42:01

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

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038 Fernando Canales: A Tasty Journey in Pittsburgh 38:13

17 weeks geleden38:13

38:13

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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
037 Tyler Lewis: Crafting Community and Creativity with Jackworth Ginger Beer 38:17

18 weeks geleden38:17

38:17

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

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036 Chris Fennimore: Cultivating Community Through Cooking 46:50

19 weeks geleden46:50

46:50

(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 Liked the episode? We'd love a coffee!…

The Pittsburgh Dish

1
035 Rafael Vencio: Innovating Filipino Flavors in Pittsburgh 39:37

20 weeks geleden39:37

39:37

(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 Liked the episode? We'd love a coffee!…

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