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Combat Cold Weather with Époisses Cheese and Crisp Wines

by Dave DeSimone

Enduring cold weather at the start of a new year calls for serious measures. Time to break out the Époisses de Bourgogne cheese and tasty wines. Those already familiar with the glories of Époisses know what I mean. Once you’ve experienced Époisses, the intense sensory impressions cannot be forgotten. Passionate reactions are common. Époisses cheese …

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Venison: Pennsylvania’s Favorite Meat

by Bridget Fertal
The primary red meat of Pennsylvania is probably not at your local grocery store, but it may be romping through your backyard. And it turns out that venison (deer meat) trumps beef not only in popularity, but also, the experts say, in health benefit and nutrition. Whether you find the deer in your yard to …

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The New Way to Entertain

by Barbara Eichenlaub
As the holidays approach, so might a corresponding sense of dread—at the thought of entertaining. While enthusiastic hosts and hostesses can get lots of things ready in advance, preparing and serving a holiday meal or hors d’oeuvres at the last minute can be overwhelming. Some people choose to simply go to a restaurant or club, …

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Stepping Back with Local Ciders and Meads

by Barbara Eichenlaub
Pittsburgh has been recognized as a top city for discerning foodies, but there is also a robust adult beverage industry. In addition to microbreweries, wineries, and distilleries, there’s a growing niche for hard cider and mead. These local ciders, some still, others carbonated, tend to be less sweet than commercial ciders; and the meads run …

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Howard Hanna: Buy and sell with confidence.

Pair Trendy Hawaiian Poke Bowls with Alsace Gewurztraminer and Craft Beers

by Dave DeSimone
If you haven’t heard of poke bowls, don’t worry. You will. Just ask Angela Earley, a partner in Penn Avenue Fish Company in Pittsburgh’s Strip District. “Recently regular customers have come in saying how much they enjoyed poke bowls in L.A.,” she notes. “Some even told us we should open a poke only restaurant.” But …

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A Delicious Quandary

by Cody McDevitt
In 1968, Pittsburgh Chef Ferdinand Metz cabled from Frankfurt, Germany, to tell his friends that the U.S. Team won the Grand Gold Award in the International Culinary Competition. He was at the top of the culinary world, with 16 gold medals and the grand award given to him and his team. And thousands came when …

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The Old Ways May Be Best

by Deborah Weisberg
Marino floro plucks a perfectly shaped fig from a tree in his Sewickley yard, opens the door to his chicken coop, and offers the fruit to a chamois-colored hen, which clucks with enthusiasm. Three chickens inhabit this paradise of a mini-farm, where trees yield four different kinds of figs, as well as peaches, plums, apricots, …

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Cheers! from around the world

by Matthew John Milligan
Consider how the weather transforms our lives. As the thermometer drops, so too do our windows and doors as we make the seamless transition from shorts to sweatpants, smoothies to soups, flip-flops to snow boots and a cotton blanket to a 16-pound down comforter. What we often enjoy most about this season are the traditions …

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Millvale’s Grant Bar

by Joseph Sabino Mistick
Amidst the worldly comings and goings, observe how endings become beginnings,” says the Tao Te Ching, the Chinese book of philosophy and religion from 6th century BC. Despite the separation of millennia, the ancient author could have been inspired by the comings and goings at Grant Bar in Millvale. Since 1933, Frank Ruzomberka and his …

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Someone Else’s Bar

by Joseph Sabino Mistick
When Else Franzmann is asked where she is from, she is quick to say, “I’m from everywhere and nowhere. I never really had a hometown.” Else lived in five different places before she was 10, her family never sinking roots. After her first job, she moved seven times in 10 years. Later, she started tending …

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The Greening of Hazelwood

by Quelcy Kogel
Like a Polaroid picture never quite developed, a snapshot of the entire urban farming movement in Pittsburgh is fuzzy at best. But move in for a closeup and it’s clear that urban farming is on the rise, especially in Hazelwood, where a new breed of farmers is restoring the connection between our food, health and …

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The Bulldog Pub

by Joseph Sabino Mistick
This place has roots. decades before it became the Bulldog Pub, the little neighborhood joint on Morningside Avenue was Petrilli’s Tavern. Opened during Prohibition, it was a basement speakeasy while groceries were sold in the upstairs storefront. After the scourge, the grocery became a proper barroom. The men of Morningside worked tough, physical jobs in …

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Still Life

by Sherrie Flick
Each day, I post at least one photograph on Instagram. Most of my postings are of food or cocktails: my oatmeal highlighted by the morning light through my kitchen window, a beautiful loaf of sourdough bread from a local bakery, tomatoes perfectly ripened from my garden, a cocktail on my deck with the Pittsburgh skyline …

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Cooking the Books

by Sherrie Flick
For me, it started with “The Betty Crocker Cookbook for Boys and Girls.” My sister-in-law loaned me her copy when I was 7. The 1950s spiral-bound edition depicted smiling, neatly dressed girls in aprons stirring batter and beating eggs in (now vintage) bowls with the boy in the background tasting from a pot resting on …

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Pitaland

by Joseph Sabino Mistick
If breaking bread is the key to world peace, Joe Chahine has a jump on it at Pitaland in Brookline. A Lebanese Maronite Christian, Joe has pita customers of all faiths and nationalities. An Italian baker, Cellone, delivers Joe’s pita to area groceries. And if you are eating pita at any area Mediterranean restaurant, and …

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Bon Bouquet

by Sherrie Flick
As last year’s polar vortex blew in its snow dumps and sub-zero temps, I huddled inside by the wood-burning stove. When the spring thaw came and I ventured out into the crispy, frosted mornings, I was reminded that nothing is forever. My lavender plants were toast, along with the tarragon and sage. I expected the …

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Korea Garden

by Joseph Sabino Mistick
Seok Kun Han was born in the mountains of South Korea as the Korean War recovery had begun. It was a time of great hardship, and his family suffered as much as any. In those tough times, it was great luck to get hired as a delivery boy for a local kitchen, working for a …

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Fall rising

by Sherrie Flick
An epiphany moment comes when a person bakes bread, waiting forever for its puffy belly to inch up above the bowl. Waiting and waiting until the time comes when it has doubled itself and the baker takes a light fist to its risen center, pushes, and the bread exhales all the air the yeast has …

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Rudy’s Bar and Grill

by Joseph Sabino Mistick
His real name is Frank, but most people call him Gus, except for those who call him Rudy, and a lot of folks call him Rudy. For 40 years, Frank Aiello has operated Rudy’s Bar and Grill in McKees Rocks. Frank has been loafing here even longer, since original owner Rudy Gerger took the young …

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Berry Bounty

by Sherrie Flick
It’s an early spring morning and my neighbor mike and I work in our gardens, just a shaky chain-link fence between us. We garden for a while as if we’re both alone, just grunting and digging and pulling at weeds as the birds sing their heads off. Every so often one of us starts a …

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Di’s Korner Stone Diner

by Joseph Sabino Mistick
Diane Elias never gives up. When she was 41, the McKeesport eatery where she waitressed was suddenly shuttered, leaving her and her friends out of work and short on hope, a common refrain in the old mill towns around Pittsburgh. Amid abandoned factories, shops and homes, and too many broken spirits, Di could have called …

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Let us think lettuces

by Sherrie Flick
The garden’s palette yawns tan and brown as winter ends and spring nears each year. All that’s left after the crusty snow melts (if I’ve remembered to diligently clean up the previous fall) are blank brown beds—the clean slates of gardening. I like the do-over aspect of each new garden season, but I long for …

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