The Pittsburgh Dish

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 pr...

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 aimi...

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 sc...

(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 ne...

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. 

S...

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
• W...

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 pres...

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 of...

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...

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 pa...

(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...

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 do...

(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 Ca...

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 a...

(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 be...

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...

(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...

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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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...

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...

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...

We're taking a short summer break, returning with new Episodes on July 28, 2025. 

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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...

(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...

(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...

(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...

(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 fer...

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 ch...

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...

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...

(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 Ol...

(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...

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...

(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 expl...

(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 br...

(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 ow...

(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...

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 a...

(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...

(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...

(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...

(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 inv...

(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 e...

(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...

(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 hol...

(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...

(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 t...

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 insi...

(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 al...

(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...

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. 

Th...

(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...

(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 ad...

(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...

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 t...

(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...

(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...

(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 tr...

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 wit...

(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...

(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...

(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 grap...

(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...

(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...

Hey Everyone, we're coming back from summer vacation and thought you might have an appetite for more great food stores. Enjoy this 'small bite' as we head back into full episode mode. 

Find out Bar Marco's full story in our upcoming Episode 025, debuting 8/5/24!

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Hey Pittsburgh Dish listeners, it’s Doug! I wanted to let you know that we’re taking a short summer break, but don’t worry we’ll be back again very soon on 8/5/24 with fresh Episode 025. 

In the meantime, I hope you catch up on one of our first 24 Episodes, and be sure to tell a friend about the show. It really helps us out. Thanks so much for listening, and you’ll hear from us again really soon.

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(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. 
Duration: 00:43:04

(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.
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(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...

(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 Fulto...

(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 yout...

(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 pi...

(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 a...

(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 ov...

(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 Ea...

(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...

(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 me...

(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...

(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, t...

(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 h...

(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 t...

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...

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 cho...

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 t...

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 I...

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...

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 t...

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 zes...

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...

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...

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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