Is your craft beer in jeopardy?

Transcription

Volkswagen
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2008 VW Eos
Starting at
30,999
$
“AT BILLCO EVERYONE SAVES!”
BILLCO MOTORS.COM
724-940-1000 • Rt. 19 - Wexford
+ tax
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24 SHOULD I DRINK THAT? THE HOPS CRISIS
31 THR
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TRIP
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EDITORIAL DIRECTOR LAURA RAUCH
ART DIRECTOR JEANETTE HOLKO
WRITERS OLGA WATKINS, KRISTEN GARRETT, SHAWN REED,
DEBRA UTTERBACK, BRAD BROWN, DOUG DERDA, HARRY CANTLEY ROSE,
TERRI BOGOLEA GALLAGHER, PATTI CONLEY
VIDEO JACKI GRAY
PHOTOS CLIF PAGE, KEVIN LORENZI, CHRISTINA BAIRD
SALES DIRECTOR DAN CARR
SALES TINA VANFLEET, JEFF MERCER, CHRIS HINZMAN, TONY WIMBISH
WEB SALES MICKEY CHERICO
COVER IMAGE BILL HOGAN/MCT
To e-mail Flavor staff members, use the person’s first name,
followed by @flavorpittsburgh.com.
Spring 2008 www.flavorpittsburgh.com
894 Beaver Grade Road Moon Township PA 15108
800.899.6397 ◆ www.flavorpittsburgh.com
© 2008 Flavor Pittsburgh
FLAVOR 3
Welcome
to Flavor!
We are your new source for all things food in the Pittsburgh area.
This free quarterly magazine captures our city’s tastes with recipes
from real Pittsburghers, both chefs and great home cooks.
In our first issue, meet chef/caterer Olga Watkins, who has five fast
fish recipes to share; homebrewers and podcasters Brad Brown and
Doug Derda, who fear for their beloved hops; HGTV’s Chayse Dacoda, who brings her style (and kitchen tips) to our area in April.
Find out what’s new on the restaurant scene. Browse a list of local
food events.
And, most important, tell us what’s going on in your neighborhood.
Send us information on events. Nominate someone for “The Best
Cook I Know” feature (see page 6). Add your restaurant or other food
business to our directory.
Please also take the time to check out FlavorPittsburgh.com, which,
with your help, will become a vast recipe resource for our hungry city
and beyond. While you’re there, become a member and add your
favorite recipes. Watch Chef Olga cook up some blackened tuna, and
check out our online restaurant directory and add your comments.
Thanks for reading, the Flavor staff
CLARKS
Caféé andd Lounge
Now Open Under New Ownership
“Clarks is back ~ Better than ever!”
Enjoy a Fine Dining Experience
333 Rouser Road - In the Airport Office Park
Moon Township • 412-269-2400
clarkscafe.com
OPEN FOR LUNCH & DINNER
LOUNGE OPEN
Mon. – Thurs. 11am-9pm
Fri. 11am-10pm
Sat. 4pm-10pm
New Menu Featuring
APPETIZERS
Shrimp and Mozzarella
Calamari Romano
Stuffed Artichoke Heart with Crabmeat
ENTREES
Coconut Crested Salmon
Spots Romano
Clarks Signature Veal Chops - Oscar Style
Delmonico Filet
HOMEMADE FLAT BREADS
SALADS
Salmon and Peach Salad
Crab and Goat Cheese Salad
Walnut Steak Salad
Clarks Chicken
PASTAS
Homemade Pastas
5 Sauces to Choose
Lobster Ravioli
Enjoy Mother’s Day with us Sunday, May 11th
Directions: Business Rt. 60; take Thorn Run Road Exit; Left toward Airport
Office Park; Left on Rouser Road; Building 4 - Clarks Restaurant on Right.
Mon. – Fri. 11am-? • Sat. 4pm - ?
Join us for Happy Hour Daily 5pm-7pm
$1.00 Off All Martinis • Other Specials Available
Parties • E vents • B anquets
THE BEST COOK I KNOW
HENYA SNIDER, nominated by son Bubba Snider
Henya’s
Brownies
FLAVOR/KEVIN LORENZI
LIVIN’ THE SWEET LIFE
A
Want to
nominate
someone
for “The
Best Cook
I Know”
feature in
our next
issue?
E-mail
laura@
flavor
pittsburgh
.com
sk B-94 morning show host
Bubba Snider to name the
best cook he knows, and
he’s in a world of hurt. He’s surrounded by great cooks: his wife,
Tracy, his mother-in-law, Donna,
and his mom. It’s a tough choice.
But if you press him to make a
pick, he’ll go with Mom.
“I think that your mother’s
recipes are what you gauge everything on,” says Bubba, who also
owns Ugly, a North Shore bar and
grill where this mom and son
spend lots of time together.
Henya Snider, known as
Bubba’s Mama to the crowds at
Ugly, lives in the Greenfield/
Squirrel Hill area, and has been
working at Ugly “since the day
they opened.”
“I just help out, whatever
needs to be done,” says Henya.
The staff appreciates her help,
too — and her brownies, which
she brings in to share.
“She makes the best desserts,”
says Bubba, whose favorite is her
white chocolate cheesecake.
Henya says she always served
simple meals, the kind her family
loves: meat, potatoes, salad.
“They don’t like things put all
together,” she says.
Her style hasn’t changed much,
though she tries to cook more
healthfully now since her husband, Ed, had heart surgery. She
uses better ingredients, such as
olive oil, and grills all year round.
Here, Henya shares quick and
easy recipes for two of her sweeter treats: candy-filled brownies
and “miracle cookies.”
sponsored by
(Based on a Paula Deen show recipe.)
Henya's
Miracle
Cookies
◆ 24 graham crackers
◆ 1 cup of butter
◆ 1 cup brown sugar
◆ 1 cup chopped pecans
Place crackers on a cookie
sheet. Melt butter in a sauce
pan. Stir in brown sugar as the
butter melts. Cook for a few
seconds, then add chopped
pecans. Pour mixture over
crackers on cookie tray.
Bake at 350 degrees for 10
minutes or a little longer for
added crispiness.
412-261-0166
KITCHENS
6 FLAVOR
◆ Prepare packaged brownie
mix according to directions.
◆ Pour half the prepared batter into a 9x13 pan.
◆ Cover batter with chocolate
bars. “Use any kind,” says
Henya, though “it’s better if
you pick the thicker ones.” She
chooses extra large and thick
Hershey’s milk chocolate bars.
◆ Top with remaining brownie
batter, and bake according to
package instructions.
●
APPLIANCES
●
BATHS
●
EXPERT DESIGN
Every detail in the kitchen
revolves around you.
Imagine a kitchen where
everything you need is right
where you need it.
Visualize a kitchen that fits perfectly
with your life and your style.
With space. Storage. And function.
Merillat cabinetry can help you create
an inspired living space. Come in for
a personalized design consultation.
1800 Fifth Avenue • Pittsburgh
11360 Perry Highway • Wexford
412-261-0166
Chocolate
Rosalind Candy Castle
As Beaver County’s oldest candy store, Rosalind Candy Castle
has been providing the highest quality confections to the tristate area since 1914. We use only the finest, freshest ingredients available and cook all our candy centers from scratch.
Each and every piece of chocolate has quality you can taste.
Rosalind Candy has been voted #1 Candy Store by the Beaver
County Times Readers’ Choice Awards.
Q.
A.
What is the # 1 item
for the #1 Candy Store?
One of our most popular items is the Pecan Turtles.
Our luscious creamy caramel combined with fresh
fancy pecans all smothered in rich milk chocolate. Bite into
one of these handmade treats and you will realize why everyone comes back for more.
Q.
A.
Turtles are the customer’s choice.
What is your favorite?
Peanut Butter Meltaways. The name pretty much
sums up this delightful treat. The rich, smooth
peanut butter will melt in your mouth and make you realize
why no other companies’ meltaways come close.
Q.
A.
What kinds of candy do
you make at Easter time?
We make Easter Baskets filled with all sorts of
chocolates, numerous types and sizes of Easter eggs,
chocolate rabbits, chocolate baskets filled with candies and
many other Easter items.
Q.
Do you special order?
A.
Q.
A.
I don’t get to New Brighton much,
where else can I buy your candy?
If you can’t make that trip to our store, that’s no problem.
Our delicious candy is available at local Giant Eagles,
Janoski’s Farm Market, Beaver Super Market, Loccisano’s Golden
Dawn, Kuhn’s Markets, Rochester Shop and Save and other stores.
You can visit us and order online at www.rosalindcandy.com.
Yes we do. Even though we have a variety of pre-made assortments, we can accommodate
everyone’s taste by making an assortment of their favorite pieces of candy in any size box.
1301 Fifth Ave., New Brighton. PA
724-843-1144
Fundraisers available. Check us out online:
www.rosalindcandy.com
Calendar of events
TO OAK OR NOT:
THAT IS THE QUESTION
Palate Partners/
Dreadnought Wines
Where: Palate Partners retail store
at 2013 Penn Avenue in Pittsburgh’s
Strip District.
When: Thursday, March 13, 2008.
Time: 6 to 8 p.m.
Description: Taste a variety of
Chardonnay from around the world.
Learn the effects of oak on this grape
and the reasons. The goal is to better
understand your “personal preference” and when different styles of
this popular grape are best served.
Price: $35 per person.
Pre-paid reservations required.
Info: (412) 391-8502.
www.palatepartners.com
Flavor/CLIF PAGE
NATIONALITY DAYS: WILLIAM ROGERS of Beaver Falls grills pita
bread for gyro sandwiches at the Holy Trinity food booth at Nationality Days
in Ambridge.
FISH AND WINE
Palate Partners/
Dreadnought Wines
Where: Palate Partners retail store
at 2013 Penn Avenue in Pittsburgh’s
Strip District.
When: Tuesday, March 18, 2008.
Time: 6:30 to 8:30 p.m.
Description: Does it have to be
white or can it be red? Come experience the wide range of wines that go
with fish and shellfish. Cooking techniques will also be considered.
Price: $40 per person,
Pre-paid reservations required.
Info: (412) 391-8502.
www.palatepartners.com
MAPLE SUGARING
Where: Jennings Environmental
Education Center.
When: Sunday, March 16, 2008.
Time: 2 p.m.
Description: Celebrate the end of
winter with the seasonal tradition of
maple sugaring. Program unravels
the mystery of how a tree works and
demonstrates maple sugaring from
past to present. A guided walk features a working evaporator and a
taste of real maple syrup.
Info: (724) 794-6011.
www.dcnr.state.pa.us/state
parks/parks/jennings.aspx
INTERACTIVE WINE SERIES
AT SOUTHSIDE WORKS
When: April 17, July 10,
September 18, 2008.
Where: Tusca Global Tapas, 2773
Sydney Street, South Side.
Time: 7 to 9 p.m.
Price: $40 for one event, $140 if you
purchase all four events in the series
in advance.
Info: (412) 224-2666.
PITTSBURGH
WINE FESTIVAL
When: May 3 to 8, 2008.
Description: The Pittsburgh Wine
Festival will again bring the excitement of what has been called “One
of the Top-10 Wine Festivals in the
Country,” and hosts some of the
world’s finest winemakers, wine educators and chefs for the oenophile
(a wine pro) and amateur alike.
Info:
www.pittsburghwinefestival.com.
AMBRIDGE
NATIONALITY DAYS
When: May 16 to 18, 2008.
Description: The three-day extravaganza takes place the third weekend
in May. More than 100 vendors line
the heart of the business district to
welcome the 40,000 tourist and
locals who attend the event each
year. The tantalizing aroma of food
fills the air as delicacies representing
over fifteen cultures are served from
35 food booths. Crafts are here, too
— shop at approximately 50 or so
booths.
To list an event in the Flavor
calendar, e-mail
[email protected]
nationalities featuring traditional ethnic entertainment, food and refreshments. Shop in the international
bazaar, learn a dance, see traditional
crafts or visit the cultural exhibits to
learn more about a country and its
people. For more information, visit
www.pghfolkfest.org
KAYA’S VEGETARIAN PRIX
FIXE DINNER
When: March 19 and April 16.
Where: Kaya, 2000 Smallman Street,
Pittsburgh’s Strip District.
Description: On the third Wednesday of each month, Kaya presents a
seasonal vegetarian prix fixe dinner.
Chef Brandy Stewart’s menus emphasize “flavor and variety, presenting
familiar foods in exciting ways, and
making exotic foods delightfully
accessible.” Menu items are also
available a la carte.
Info: (412) 261-6565
www.bigburrito.com/kaya
BREAD MAKING CLASS
Where:The Enrico Biscotti Co.,
2022 Penn Ave., Strip District
When: 10 a.m., the last Sunday of
every month.
Description: Show up at the café for
breakfast, then learn from a master
how to make wonderful Italian bread
and other tricks of the trade.
Price: $50 per person, reservations
only
Info: (412) 281-2602 or
www.enricobiscotti.com/cafe.html
THE 52ND ANNUAL
PITTSBURGH
FOLK FESTIVAL
Where: David L. Lawrence
Convention Center.
When: May 16, 17 and 18.
Description: A weekend-long multicultural celebration of more than 30
FLAVOR 9
FLAVOR ◆ FROM THE SOUL KITCHEN
Five recipes to love
for Lent — or any
day thereafter
P
OLGA
WATKINS
Olga Watkins is the chef at the Monterey Pub in the
Mexican War Streets area of Pittsburgh's North Side
with over 20 years experience in the food industry. She
is also a caterer, culinary teacher, product demonstrator, personal chef, occasional TV chef, professional
singer and mom. Olga leads her own jazz, blues and
soul quartet when she's not cooking. In her spare time,
she enjoys spending time with her daughter and
husband-to-be, chef Mark Miller.
10 FLAVOR
ittsburgh is the undisputed heavyweight
champion of jumbo fish sandwich-making. You’d be hard pressed to find a
local bar and restaurant menu without the
mandatory beer battered or breaded offering.
Whether it’s served on a Mancini’s roll, a
Breadworks kaiser bun or between two slices of
Schwebel’s white bread, the requirements are
the same. It must be fresh white fish, usually
cod, haddock or pollock. It must be deep fried,
and, it must be at least twice as big as the bread
on which it’s served. If you don’t finish the
sandwich with at least one grease stain on your
shirt and enough leftover fish to feed two small
children, then you took a wrong turn in Erie.
During the Lenten season, you can’t throw a
rock anywhere in or around the ’Burgh without
hitting a parish or volunteer fire department
fish fry. These events are great opportunities to
support your community and to sample a
wealth of other local and regional delights.
However, if the thought of standing in line for
dinner at six o’clock on a Friday evening, your
family in tow doesn’t appeal to you — or if you
have a child who refuses to eat anything that
doesn’t look like a chicken nugget — there are
other options.
BREADED WHITEFISH SANDWICH
Flavor/CLIF PAGE
T
ry this recipe at home for a quick and easy
Friday evening family fish fry. If you have a
finicky little one, try cutting one piece of
fish into smaller, more kid-friendly pieces before
breading.
This recipe does not require a deep fryer.
INGREDIENTS
Fresh bread or sandwich rolls
◆ 4-six to eight ounce fillets of cod, haddock or pollock
◆ 1 cup all purpose flour
◆ Pinch of salt and pepper.
◆ 3 eggs
◆ 1 cup cold water
◆ 1 box Jiffy Corn Muffin Mix
◆ 2 tsp. Old Bay seasoning
◆ 2 to 4 cups Canola, Vegetable or Peanut oil, enough oil to
cover the fillets so they are not cooking on the bottom of the pan
◆
◆
◆
◆
◆
◆
EQUIPMENT
1 deep skillet, preferably 9 inches or greater in diameter
Measuring spoons/cups
3 mixing bowls or breading pans
1 spatula
1 whisk
1 plate lined with paper towels
PROCEDURE
Heat oil on medium to mediumhigh heat in a large, deep-sided
skillet. You don’t want the oil to
start smoking, so adjust your heat
quickly if it’s starting to get too
hot. In one bowl, mix flour, salt
and pepper together. In a second
blow, whisk eggs and cold water
together. In the third bowl, combine the entire box of Jiffy Corn
Muffin mix with 2 teaspoons of
Old Bay seasoning.
Rinse and pat dry all four fish
fillets. Test your oil by either
checking for a temperature of 335
to 350 degrees or flicking a little
water in to see if it spits and spatters. You can also test with a little
piece of fish.
Dredge first piece of fish in
flour, making sure it is completely
covered, then shake off the
excess. Dip the fish quickly in the
egg wash, then finally press it in
the corn muffin mix. Make sure,
again, it is completely covered
with corn muffin mix, lightly
shake off the excess, then place it
carefully in the hot oil. Repeat
this process with the rest of the
fish fillets. Do not overcrowd your
skillet or the oil temperature will
drop too low, and you’ll end up
with soggy, greasy fish fillets.
When the bottom side has
browned, about 2 minutes, carefully turn the fillets and completely brown the other side. Fillets will float when they’re thoroughly cooked. Do not overcook. 4
to 6 minutes max per fillet should
do the trick. Transfer the cooked
fillets to a plate lined with paper
towels and allow the excess
grease to soak into the paper for a
minute or two. Serve hot with
fresh bread or sandwich buns and
your favorite fish sandwich condiments: coleslaw, french fries or
macaroni and cheese. Total prep
and cooking time for this should
be 20 to 30 minutes.
Serves 4 to 6.
FLAVOR 11
THE BEST FISH
SANDWICHES
IN PITTSBURGH
◆ BLOOMFIELD: Armand’s,
4755 Liberty Ave. 15224,
(412) 681-3967. Monday-Thursday & Saturday 11-5, Friday 11-7
◆ STRIP DISTRICT:
Benkovitz Seafoods, 2300
Smallman St., 15222, (412) 2633016. Monday-Friday 9-6, Saturday 9-5 www.benkovitz.com
◆ SOUTHSIDE: Fathead’s
Southshore Saloon, 1805 East
Carson St. 15203, (412) 431-7433
Monday-Thursday 11am to 12am
and Friday 11am to 1am.
www.fatheads.com.
◆ DOWNTOWN: The Original Oyster House, 20 Market
Square, 15222, (412) 566-7925,
Monday through Saturday 9 a.m.
to 11 p.m. www.originaloysterhousepittsburgh.com/
◆ MOON TOWNSHIP: Moon
Township VFD Fish Fry. Every
Friday in Lent beginning February
8 from 11am to 8pm.
Call (412) 262-5006 for take out.
www.moontwpfire.com
◆ ROBINSON: Butya’s, 5580
Steubenville Pike, 15136
(412) 787-1919, Monday-Sunday
11am to 10pm.
◆ SOUTH HILLS: Dorido’s,
6408 Brownsville Road, 15236,
(412) 655-4711, Monday-Thursday
10am to 10:30pm, Fridays & Saturday 10am to 11:30pm.
These are Olga’s best picks.
Where’s your favorite fish
sandwich? Tell us about it at
www.flavorpittsburgh.com
12 FLAVOR
As delicious and comforting as a Pittsburgh fried fish sandwich can be,
the effect on my waistline is not so gracious. That’s not to say I won’t partake in and serve a great fried fish dinner on at least one Friday during
Lent, but I will consume and offer to my customers other heart-healthy,
low-fat fish and seafood options as well.
Everyone’s crazy about salmon these days. Wild Alaskan salmon is a
great source of Omega-3s and an eco-friendly fish that contains very low
counts of other environmental contaminates like mercury. For more information about which fish is best for you and for the environment, search
www.about.com or visit www.oceansalive.org.
SALMON WITH SPICY CUCUMBER SALAD
INGREDIENTS
◆ 3 cups thinly sliced cucumber
◆ 2 tsp. dried red chili pepper
◆ 2 tbsp. minced white onion
◆ 3 tbsp. fresh dill weed,
chopped
◆ 1 tbsp. chopped fresh mint
◆ 1 lb. piece fresh salmon fillet cut into 4 pieces (6 oz.
servings)
◆ 3 tbsp. fresh lemon juice
◆ 1 tbsp. soy sauce
◆ 1 tbsp. extra virgin olive oil
◆ Salt and pepper to taste
EQUIPMENT
◆ Cutting board
◆ Measuring spoons/cups
◆ Chef’s knife
◆ Whisk
◆ Large Skillet
(10 to 12 inches)
◆ Fish spatula or other thin
spatula
Flavor/CLIF PAGE
PROCEDURE
Work on prepping your fresh ingredients as
you heat a large skillet on medium-high heat
for about 2 to 3 minutes. Rub salmon fillets
with 1 TBS lemon juice and a pinch of salt and
pepper. Place salmon in hot pan and cook for
approximately 3 minutes. Turn and cook
another 3 to 5 minutes, depending on thickness of salmon. Fresh salmon can be served
medium rare, but this is a matter of personal
preference. You will see the degree of doneness in your fillets by checking the color in the
center. When it becomes completely opaque, it
is well-done.
Remove salmon from heat. Whisk together
lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with the rest of
the ingredients; cucumber, white onion, chili
pepper, dill, mint, salt and pepper. Wait until
the last minute to toss the salad as the cucumbers will become soggy if they soak. Place
cucumber salad in the center of the plate and
place salmon on top. Garnish with a sprig of
fresh dill or mint. Prep and cook time: 20 minutes .
Serves 4
Flavor/CLIF PAGE
Tuna is an item that has popped up on menus everywhere.
Often referred to as “the filet mignon of fish,” the tender,
succulent, beefy loin fillets are compatible with a wide range
of flavors and preparations. Tuna is very low in fat and cholesterol as well as a great source of protein. Albacore or Ahi
tuna from the U.S. and Canada and imported troll- or polecaught Yellowfin or Bigeye tuna are the most eco-friendly
varieties. When purchasing tuna fillets or steaks from your
grocer, look for fillets that are deep pink and red in color.
Avoid fillets with dry or brown spots. There should not be a
rainbow sheen on the fillets, and they should smell ocean
fresh, like salt water, not like fish. Your best bet for fresh fish
in Pittsburgh in terms of price and selection, is, of course, in
the Strip District. Try Benkovitz Seafood at 2300 Smallman
Street or Wholey’s retail store at 1711 Penn Avenue. Whole
Foods Market and the Market District Giant Eagle stores
also carry an extensive selection of fish and seafood.
Watch Olga prepare blackened tuna in the kitchen
of the Monterey Pub @ www.flavorpittsburgh.com
BLACKENED
TUNA
INGREDIENTS
◆ 3/4 to 1” thick, 4 to 6 oz. tuna
loin fillets
◆ 1 cup extra virgin olive oil
◆ 1 cup Paul Prudohmme’s Blackened Redfish Magic
EQUIPMENT
◆ 2 small mixing bowls
◆ Large skillet
◆ Spatula
PROCEDURE
Dredge tuna in olive oil,
then in the seasonings. Cook in
a very hot, dry skillet, about 1
minute on each side for medium rare to rare. Serve with
rice and a vegetable or on a
bed of fresh greens and garden
vegetables as a salad. Serves 4.
Total prep and cook time, 10
minutes.
FLAVOR 13
LIME CILANTRO
GRILLED TUNA
INGREDIENTS
◆ 3/4 to 1” thick tuna
loin fillets
◆ 2 Tbsp. extra virgin
olive oil
◆ Juice of one whole lime
◆ 3 Sprigs of cilantro
◆ Salt and pepper
EQUIPMENT
◆ 1 small mixing bowl
◆ 1 knife and cutting board
◆ Whisk
◆ 1 gallon size Ziploc bag
◆ Spatula
◆ Gas or charcoal grill
(This can also be done in a
pan if you don’t have a grill
at your disposal)
PROCEDURE
Pick the cilantro leaves off of
the sprigs. Combine olive oil and
lime juice in small mixing bowl
and whisk together. Add cilantro
sprigs to mixing bowl. Lightly salt
and pepper both sides of the tuna
fillets and transfer to Ziploc bag.
Add dressing to bag. Allow to
marinate for 15 to 30 minutes
while your grill heats up to medium high. Discard remaining marinade. Cook fillets directly on
grill. (Make sure your grill is hot
or the fillets will stick.) Cook for
to 1½ to 2 minutes a side for medium rare to medium. For crisscross grill marks, place fillets on
grill for about 45 seconds to 1
minute, then turn them, without
flipping, at a 90 degree angle and
leave them in place for an additional 45 seconds to 1 minute.
Flip fillets over and repeat this
process. Serve immediately.
Serves 4. Total prep and cooking
time: 20 to 40 minutes.
Flavor/CLIF PAGE
ROASTED
HONEY-MUSTARD SALMON
INGREDIENTS
◆
◆
◆
◆
◆
◆
◆
2 Tbsp. fresh lemon juice
2 Tbsp. Dijon or stone ground mustard
1 Tbsp. fat free yogurt
2 Tbsp. honey
1 lb. Piece of salmon cut into 4 pieces
Salt and ground black pepper
2 tsp. extra virgin olive oil
◆
◆
◆
◆
Small mixing bowl
Whisk
Measuring spoons/cups
Casserole dish
EQUIPMENT
PROCEDURE
Oil the casserole dish. Combine lemon juice, mustard,
honey, yogurt, salt and pepper.
Stir together. Season both sides
of salmon with salt and pepper
and place skin-side down in the
baking dish. Coat salmon in
glaze. Bake immediately or
cover with plastic wrap and
refrigerate for up to 3 hours.
Preheat oven to 425 degrees.
Bake for 12 minutes or to an
internal temperature of 145
degrees.
Flavor/CLIF PAGE
The keys to preparing good fish and seafood at home are research and simplicity. Look for purchasing guidelines and simple recipes online. Find your best local source of fresh fish and experiment with uncomplicated preparations that use seasonal fresh ingredients. You might find that this
is one Lenten tradition you’ll practice all year long.
14 FLAVOR
FLAVOR ◆ GADGETS & GOODIES
Smarter chips
It’s a healthier way to snack.
That’s the good news from Utz
about its new Sunflower Chips,
the latest low-fat addition to
the company’s Snacking Smart
line. The chips are made with
whole grains of corn, rice, oats
and wheat, and cooked in 100
percent pure sunflower oil.
That means no trans fats and
40 percent less fat than regular
potato chips. Each serving also
qualifies as an excellent source
of whole grains. They are available in three flavors—Original,
Cheddar Cheese, and French
Onion.
What a crock!
’Burgh in a basket
Tullamore Dew Irish whiskey is
going retro for St. Patrick’s
Day. In keeping with the tradition of their original crock
launched 60 years ago, the
new crock features a white
base with gold inscription,
topped off with the traditional
green neck and cork stopper.
This ceramic crock pays homage to original packaging used
for whiskey prior to glass bottling.
To celebrate our city’s 250th anniversary, Palate Partners is
offering a “Pittsburgh Bridges Basket” filled with a little bit
of local history and lots of local tastes. The basic basket
contains a copy of “The Bridges of Pittsburgh” by author
Bob Regan and photographer Tim Fabian and city-made
treats sure to please anyone anywhere. Munch on La Peri
Dolci’s Biscotti (Penn Hills) and Toffee Taboo, made by
Sendall Chocolates on the North Side. Sip on something
straight from the Strip: coffee from Fortune’s and a bottle
of Rock River Merlot from Dreadnought Wines — Pennsylvania’s only boutique wine distributor.
$85 Palate Partners, 2013 Penn Ave., Strip District
412.391.8502 or www.palatepartners.com.
How sweet it was
Six months is too long a wait to satisfy your
Steelers craving, so Super Steeler Frenchy
Fuqua might work another miracle.
Or satisfy your sweet tooth.
Thirty-five years after colliding into football’s most Immaculate Reception, the flamboyant former fullback has added “The
Immaculate Confection,” a milk chocolate
candy bar to his repertoire.
Longtime Steelers fan Michael Kotts, an
Avonmore native, conceived the idea a year
ago at his home in Nampa, Idaho.
The fledging sports agent adviser for a
Spring 2008
Portland-based sports management agency,
teamed up with Fuqua, found a candy company to make 150 of the 1.25 ounce chocolate bars, wrapped them in black and gold
and went into promoting stance.
He didn’t score big with sales in the Pittsburgh area in time for the team’s 75th
anniversary celebration or for the 35th
anniversary on Dec. 23, 1972.
Kotts isn’t ready to punt. He’s convinced
that that almond coconut cream-flavored
milk chocolate bars can have a sweet place
among Steelers fans.
A three-pack is $7; a 12-pack is $25. Orders
may be placed at www.frenchyfuqua.com.
FLAVOR 15
LOCAL COOKS ◆ CHASING $1 MILLION
The 43rd annual Pillsbury Bake-Off is just around the corner in April. This year’s
event will be held in Dallas. Of the 100 finalists, a couple of Pittsburgh-area residents
made the cut with their unique creations. They are now vying for a $1 million prize
and bragging rights to the tastiest recipe in the country. Let’s meet our locals and find
out what culinary creations earned them a trip to the Lonestar State.
Drummer pounds out pizza hit
CHRIS BATTON
Sales associate by day. Rock
star by night. Chef on Sundays.
That might be the best way to
describe Chris Batton.
A seemingly unlikely finalist
in the 2008 Pillsburgh Bake-Off
is the North Irwin resident
whose Southwest Sloppy Joe
Pizza was tasty enough to earn
him a top spot in this year’s
competition.
Batton said he came up with
the dish as a way to feed hungry friends when he and his
wife, Kristen, entertain on
Steelers’ game days. Understanding that nearly everyone
loves pizza, but people still
want something different,
Chris created a gourmet-style
pizza that is spiced up with
some jalapeños.
It’s not the first time he’s
entered the Pillsbury Bake-Off,
but it’s the first time he’s had
such success. Batton said he
and his wife tweaked the
recipe over time, tried it out on
friends, and finally decided it
was strong enough to enter into
the competition.
When he’s not creating new
foods, Batton is a professional
drummer in the Pittsburgharea band Icarus Witch, which
recently played a show in Pittsburgh with popular ’80s hair
band Winger.
What did the guys in the
band say when they learned
their drummer was in the Pillsbury Bake-Off?
“They were a little surprised
at first,” Batton said. But they
came around when they found
out their band mate has a
chance to win $1 million.
Batton should be a bit of a
standout in the competition
because he’s one of only eight
men who made the finals. He
will have some other musical
competition. According to
Pillsbury, 22 of the finalists are
professional musicians.
— By Kristen Garrett
SOUTHWEST SLOPPY JOE PIZZA
Preparation time: 20 minutes
Start to finish: 45 minutes
◆ 1 can (13.8 oz) Pillsbury refrigerated
pizza crust
◆ 1 lb. lean (at least 80%) ground beef
◆ 1 medium onion, chopped (1/2 cup)
◆ 1/4 cup diced jalapeño chiles*
◆ 1/4 tsp. ground mustard
◆ 1/4 tsp. garlic powder
◆ 1 1/2 tsp. Worcestershire sauce
◆ 1 cup Old El Paso Thick ’n Chunky
salsa
◆ 1/2 cup SMUCKER’S Concord
Grape Jelly
◆ 2 cups shredded mild Cheddar
cheese (8 oz)
Heat oven to 400°F. Spray large cookie sheet with nonstick cooking spray.
16 FLAVOR
mixture. Cook over medium heat 5 to
6 minutes, stirring occasionally, until
slightly thickened.
Spread beef mixture over partially
baked crust. Sprinkle with cheese.
Bake 8 to 16 minutes longer or until
cheese is melted and crust is golden
brown. Let stand 5 minutes before cutting.
*If desired, remove ribs and seeds from
chiles before dicing for less heat.
8 servings
Unroll pizza crust dough on cookie
sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until
light golden brown.
In 10-inch skillet, cook beef, onion and
chiles over medium heat 8 to 10 minutes, stirring occasionally, until beef is
thoroughly cooked; drain well.
Stir mustard, garlic powder, Worcestershire sauce, salsa and jelly into beef
Nutrition information per serving: calories 400; calories from fat 160; cholesterol 65mg; potassium 220 mg; sodium
800 mg; total carbohydrate 41g; total fat
17g; monounsaturated fat 5g; protein
21g; saturated fat 9g; sugars 14g; trans
fat 1/2 g.
I said ‘no meat,’ Mom!
SHEILA SUHAN
Sheila Suhan found herself a
Pillsbury Bake-Off finalist after an
effort to appease her vegetarian son.
The Scottdale resident and nurse
said she has baked and cooked with
many Pillsbury products over the
years. “I probably should own stock
in Pillsbury,” she joked.
Suhan was faced with challenges
many moms face, a child who had
particular eating habits and the
need to put food on the table after a
long work day.
Suhan said her son, who is now
attending the University of Pittsburgh, eats a lot of refried beans.
And she realized soup was something that could be made ahead of
time and heated up later.
All of that led this busy working
mom to her recipe for Creamy Bean
Soup with Taquito Dippers.
She said the recipe is simple
enough that her son can make it for
himself at school, but still tasty
enough to earn her her first chance
as a Pillsbury Bake-Off finalist.
Like Batton, this isn’t the first
time Suhan has entered the contest.
However, she said she put a lot of
thought into this year’s entry. While
she said she’s unsure of her chances
at winning the big prize, Suhan said
he won’t be disappointed if she
doesn’t win. “I’m happy to have won
the trip, and I’m really looking forward to it,” she said.
— By Kristen Garrett
CREAMY
BEAN SOUP
WITH
TAQUITO
DIPPERS
Preparation time: 30 minutes
Start to finish: 30 minutes
◆ 1 can (16 oz) Old El Paso
traditional refried beans
◆ 1 can (14.5 oz) petite diced
tomatoes, undrained
◆ 1 cup chicken broth
◆ 1/2 cup (from 14-oz can)
unsweetened coconut milk
(not cream of coconut)
◆ 1 can (4.5 oz) Old El Paso chopped
green chiles
◆ 1 package (1.25 oz) Old El Paso
taco seasoning mix
◆ 6 sticks (0.75 oz each) sharp
Cheddar or chipotle Cheddar cheese
◆ 1 package (10.5 oz) Old El Paso
flour tortillas for soft tacos & fajitas
(12 tortillas)
◆ 2 tbsp. vegetable oil
◆ 1/4 cup chopped fresh cilantro,
if desired
◆ 4 medium green onions, sliced
(1/4 cup), if desired
Heat oven to 450°F. Line cookie sheet
with foil.
In 2-quart saucepan, stir refried beans,
tomatoes, broth, coconut milk, green
chiles and taco seasoning mix; heat to
boiling. Reduce heat to low; simmer
uncovered about 20 minutes.
Meanwhile, cut each cheese stick in
half lengthwise to make 2 thin sticks.
Place 1 cheese stick on one edge of
each tortilla; roll tortilla tightly around
cheese. Brush edges of tortillas with
water to seal. Place taquitos, seam
sides down, on cookie sheet. Brush
each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are gold-
en brown and cheese is melted.
Pour soup into serving bowls; garnish
with cilantro or onions. Serve with
taquitos for dipping.
Makes 4 servings (1 1/3 cups soup and
3 taquitos each).
Nutrition information per serving: calories 660; calories from fat 280; cholesterol 45mg; insoluble fiber 7g; omega-3
1/2g; potassium 700mg; sodium 2460
mg; soluble fiber 1g; total carbohydrate
71g; dietary fiber 9g; total fat 31g;
monounsaturated fat 6g; polyunsaturated fat 4 1/2g; protein 23g; saturated fat
14g; sugars 8g; trans fat 2 1/2g
ROSE FRANZEN
‘EVERDAY’
HONORS
A Quaker Valley fifthgrader appears in the
March issue of Everyday
with Rachael Ray magazine.
Rose Franzen of Leet
Township is pictured in the
“Kids Cook” section on
Page 105 of the lifestyle
icon’s magazine.
The magazine includes a
recipe “pretzel crusted
chicken
strips”
that
Franzen tested for the magazine.
The recipe began as a
project at Franzen’s school,
Osborne Elementary.
As part of the “it” Fair
Project, Osborne pupils
investigated all aspects of a
subject for which they hold
a passion. Franzen enjoys
cooking and photography,
which led her to choose
food styling as her “it”
topic.
As part of her project,
Franzen interviewed Cyd
Rafus McDowell, a New
York freelance food stylist
who works with Ray.
McDowell recommended
Franzen be featured in
Ray’s magazine.
Photo courtesy of Martha Smith/
Quaker Valley School District
FLAVOR 17
EAT IN ◆ KITCHEN HELPERS
Spring cleaning your pantry
This spring, in addition to
washing your windows and putting away your galoshes, you may
want to venture into the recesses
of your refrigerator, spice cupboard and pantry for a little more
spring cleaning. Not only for
good taste, but for good health.
Most of us do take the time to
sniff that just-expired milk before
pouring it on our cereal, but few
of us go through the regular
cleaning of our spice racks and
condiment shelves. And while
many of the items we’re holding
onto will simply lose flavor, others will actually break down and,
well, go rancid.
The mayo in your fridge, for
instance, has a recommended
shelf life of 2 to 3 months. Which
means if you bought it in 2007 (or
before!), you should pitch it. You
can keep ketchups and mustards
in the fridge for six months or so
when refrigerated, according to
Heinz, but remember to wipe off
the caps, openings and spouts
Things every cook
should keep on hand
I don’t need to tell you: there are more food programs on television, cookbooks, and gourmet magazines than ever before.
And with them, more recipes to try than ever before. If you
want to avoid multiple visits to the grocery store, here are
some items to have on hand to make many recipes complete.
◆ Extra virgin olive oil (to cook and dip)
◆ Fresh garlic (truly the key ingredient in a thousand dishes)
◆ Balsamic vinegar (salads, sauce finisher)
◆ Good quality dried herbs (Rosemary, Basil, Thyme,
Tarragon, Oregano, Hot Pepper Flakes)
◆ Dijon mustard (excellent rub on lamb, pork and beef roasts)
◆ Fresh parsley (always a bargain, use in salads or atop
entrees)
◆ Dried mushroom (Porcini or mixed)
◆ Dried pasta (various shapes; I like Barilla)
◆ Good quality white wine (for cooking and inspiration —
Sauvignon Blanc or Pinot Gris)
◆ Kosher salt, sea salt (to use in your new salt grinder)
◆ Chicken and beef stock (reduce pan sauces and stocks)
By Shawn Reed
with a damp paper towel after
each use. It is those areas that
tend to become a bit crusty and
can be home to hungry bacteria.
Peanut butter manufacturers tell
us that an opened jar, while safe
in the cupboard, is best kept cold,
and will extend the flavor life a
bit past the recommended 3 to 4
months. We’ve all experienced
the disappointment of biting into
a PB&J whose PB has become
stale and lifeless.
Dried herbs and spices can
make all the difference in
recipes, and are invaluable ingredients in cold-weather regions
like ours when, this time of year,
our own herb gardens are frozen
wastelands and store-bought
herbs cost a small fortune. But
again, freshness and proper storage are keys to flavor. Recently I
located a long-lost jar of dried
savory in the dark places of my
pantry. When I opened it to use in
See Spice, Page 19
DREAMSTIME.COM
SPICE
CONTINUED FROM PAGE 18
a soup stock, there was nothing
savory about it. In fact, there
was nothing about it at all, not
even the memory of aroma.
The leaves were still there, but
the life had simply vanished
since I had bought it.
According to Frank Locante,
manager of Penzey’s Spices
(Penn Avenue, Pittsburgh),
there are natural enemies
of dried spices, namely
heat, light, air and
time. “Most dried
herbs and spices will
keep the majority of
their flavor for up to
a year if properly
stored,” says Locante.
“After that, they will slowly
lose their flavor profiles.”
They may smell OK, and will
certainly not hurt you, but the
complexity of their taste will
dissipate. “Whole spices such
as whole nutmeg, peppercorns,
etc., will keep much longer in
their unground form,” says
Locante, because less air will
penetrate into the entire herb
or spice. Those, too, should be
kept away from heat or light, in
an air-tight container or bag.
“And if you can’t remember
when you bought it, pitch it.”
The freezer is not particularly recommended for storing
spices, simply because we tend
to forget about them. If however, you find yourself wanting
the taste of summer herbs all
year long, you can chop them
and put them into new ice cube
trays (with a little water), cover
them, and add to recipes as
desired. We have only a few
basil cubes left from last year’s
crop — we’re glad spring is
about here!
So if you want to add more
flavor to your dishes, take a
few minutes to go through your
herbs, spices, and condiments.
If you find something that goes
back to the Reagan administration, it is time to go. Take it
from me, there just isn’t a market for antique savory.
By Shawn Reed
EAT OUT ◆ PIZZA FUSION
Taste a New York strip steak pizza. Savor the Pacific Rim
salad with spring mix, fresh mandarin oranges, red cabbage
and water chestnuts. Sip Anheuser Busch’s Redbridge brew.
Relax.
It is easy being green.
Time.”
The restaurant operates on
the belief that social responsibility is as important as profitability. The company, founded in 2006, practices an ecofriendly approach from the
building of the restaurant to its
service and operations.
“Pizza Fusion is an excellent
fit with Pittsburgh’s eco-conscious, organic hungry community,” said Goncz, an anesthesiologist and mother of two sons.
“The
environmentally
friendly aspect is a huge bonus
for us.”
Pizza Fusion serves a gourmet, organic menu of pizzas,
focaccia sandwiches and wraps
and organic beers and wines.
Health-conscious diners with
special diets and allergies also
can find gluten-free and lactose-free options. Vegan and
vegetarian offerings with soy
cheese that is casein-free also
are available.
No “Pittsburgh lettuce” is
served here. Think organic
“spring mix.” Pizza Fusion features more upscale, gourmet
he steak is free
of hormones, pesticides, antibiotics and insecticides. The vegetables are organic. The beer
is gluten-free. And the pizza
box is made from recycled
paper and can be recycled
again when you’ve eaten the
last cheesy pizza slice.
Dine with the happy little
pleasure that even the kitchen
sink comes from reclaimed,
recycled or reusable materials
at the new Pizza Fusion restaurant, which is set to open in
March in the Orchard Place
Plaza in Richland Township at
the corner of Route 8 and
Ewalt Road.
This isn’t your pop’s oldtime
pizza shop. Pizza Fusion is part
of a new wave of environmentally friendly restaurants.
Wende Goncz, Pizza Fusion
franchisee, wants to show that
living a “greener” life is “as
easy as eating a pizza.”
The Pine Township woman,
who co-owns the restaurant
with husband Gray, expects
consumers to embrace Pennsylvania’s first Pizza Fusion,
which delivers its motto, “Saving the Earth, One Pizza at a
See Green, Page 22
Photos courtesy of Pizza Fusion
FLAVOR 21
EAT OUT ◆ PIZZA FUSION
GREEN
offerings with its rectangular
pizzas.
Offerings range from traditional, 18-inch pizzas for $14 to
premium specialty pizzas like
28-inch “surf and turf” for $48.
Pick from such toppings as Key
West shrimp, wild caught
Maine lobster, fresh gorgonzola, kalamata olives, eggplant,
goat cheese, caramelized
onions and aged parmesan.
“It’s meant to be more
H
region.
“Chains are looking for a
point of differentiation,” said
Darren Tristano of Technomic,
a food industry consulting and
research firm in Chicago. And
Pizza Fusion’s green mission
appeals to today’s consumer.
“It’s been very hot. It’s important for the new generation.”
Tristano doubts, however, if
customers are willing to spring
for a higher tab to be earthfriendly. “They expect people
to be green, but they won’t pay
to be green.”
And, it’s not just the food
materials and renewable products were used to create the
site, which is located about a
mile north of the Pennsylvania
Turnpike.
When possible, local materials were used rather than shipping in products. Care was
made with using safe paints
and environmentally friendly
materials.
Heat from ovens is circulated to warm the restaurant,
which seats 44 diners inside
and also features an outside
patio area for 12 visitors. All
paper products are recycled.
great for Pittsburgh,” said
Goncz, who previous worked in
the food industry. “We want to
attract the person next door
because we have good food and
organic options.”
She’s had a great response
from folks happy about the
upscale and organic offerings.
She’s had calls from people as
far as Erie willing to travel for
gluten-free options.
Pizza Fusion, which is open
from 11 a.m. to 10 to 11 p.m.
daily, also will feature music
and entertainment and special
tasting events.
Recycle bins are strategically
placed throughout. Pizza delivery cars are hybrid vehicles.
“The company has a strong
commitment of bringing this to
the mainstream,” says Goncz.
“We’re going to encourage people to bring in pizza boxes so
we can recycle them.”
Goncz and her husband
decided to operate a Pizza
Fusion restaurant after reading about the eco-conscious
company and then visiting a
Florida location, where they
were impressed with the operations and the quality of the
food.
“We thought it would be
Goncz, who talks about the
environment with her sons,
was accustomed to recycling at
their home. “Sometimes our
recycle bin is more full than
our garbage bin,” she says.
She hopes to use the restaurant to encourage and educate
others to take a step toward
helping the environment.
“These little things add up in
a big way. Everyone is a big
consumer. There are ways to
consumer more intelligently,”
she says. “You can reduce dramatically what you use. Instead
of throwing away a bottle, they
can recycle.”
eat from ovens is circulated
to warm the restaurant,
which seats 44 diners inside and
also features an outside patio area
for 12 visitors. All paper products
are recycled. Recycle bins are
strategically placed throughout.
Pizza delivery cars are hybrid vehicles.
upscale pizza on the gourmet
level. It’s more of a ‘Starbucks’
feel at a pizza place,” she says.
“It’s something that is going to
surprise people. You can get
good pizza and salads.”
Sandwiches and wraps
include all-natural ingredients
free of nitrates, hormones and
antibiotics.
The Pittsburgh area location
is one of more than 50 Pizza
Fusion restaurants opening in
California, Colorado, Florida,
Georgia, Nevada, New Jersey
and Pennsylvania.
Goncz hopes to establish
three or four more Pizza
Fusion sites in the Pittsburgh
22 FLAVOR
that’s green.
The restaurants are certified
by the Leadership in Energy
and Environmental Design
green building rating system,
an accepted benchmark for
design, construction and operation of high performance
“green” buildings.
The Pizza Fusion restaurants earned the LEED certification through complying with
rigorous regulations in building plans ranging from the
amount of natural light entering the building to the type of
plumbing used.
Although the restaurant
looks new, reclaimed building
By Debra Utterback
EAT OUT ◆ WHAT’S NEW
Mansion of love
Buhl Mansion Guesthouse and Spa in Sharon, Pa., is
a winner of the 2008 “Top 10 Romantic Inns” award from
iLoveInns.com.
American Historic Inns, Inc., publisher of more than
2.7 million bed & breakfast guidebooks, and companion
Web site iLoveInns.com selected winners based on
attributes such as their scenic settings, interior beauty,
sense of place, hospitality and overall romantic mystique.
“Buhl Mansion was literally built on romance. Steel
baron Frank Buhl built this Romanesque castle in 1896
as a wedding present for his wife, Julia,” says general
manager Laura Ackley. A century later, Jim and Donna
Winner restored the grand landmark — which is listed on
the National Register of Historic Places — and they
have operated a luxury bed and breakfast and a worldclass spa there for 10 years.
Mattress Factory
opens BoxSpring Cafe
If previous visits to the Mattress Factory museum have left you
hungry for more, check out the new BoxSpring Cafe in the
lobby of the museum’s main building at 500 Sampsonia Way
on the North Side. The new cafe offers art-infused museum
ambiance, a vegetarian-friendly menu and patio seating
(weather permitting) as well as selections created by Chef
Rich Rosenthal of M Catering, including soups, salads, sandwiches, flatbread pizza and a PB&J for the stroller set.
Hours are Thursday and Friday from 11 a.m to 3 p.m. and Saturday from 11 a.m. to 4 p.m.
“The opening of the BoxSpring Cafe is a milestone for us,”
says Catena Bahneman, assistant director of the Mattress Factory. “The museum originally began as a vegetarian co-op, and
we’re very excited to again offer fresh, healthy fare containing
only the best seasonal and local ingredients.”
For more information, go to www.mattress.org or call (412)
235-7014.
Yves Carreau receives 2007
Restaurateur of the Year award
Yves Carreau, proprietor of Sonoma Grille
and co-owner of Seviche, both in Pittsburgh’s
Cultural District, was recognized by the
Pennsylvania Restaurant Association (Western Chapter) as 2007 Restaurateur of the
Year.
“I enjoy and believe in Pittsburgh’s downtown area,” said Carreau. “Downtown should
be the heart and soul of the city, where residents and visitors can enjoy top-notch
restaurants, theater, culture and shopping.”
The award recognizes a restaurant member who has demonstrated significant professional, operational, and community achievements on behalf of the industry at the chapter, state and national level.
◆ Sonoma Grille, 947 Penn Ave.,
Pittsburgh. (412) 697-1336 or
www.thesonomagrille.com
◆ Seviche, 930 Penn Ave.
Pittsburgh. (412) 697-3120
www.seviche.com.
Black and gold, meet Dunkin’
orange and pink
Dunkin’ Donuts, the world’s largest coffee
and baked goods chain, has reached an
agreement with Heartland Coffee Co. of
Pittsburgh to open 105 new Dunkin’
Donuts restaurants within the Steel City
and throughout Allegheny County in the
next several years, with the first new stores
opening as soon as within the next year. The new
Dunkin’ Donuts will include a variety of designs and venues, including free-standing stores, sites within shopping centers and convenience stores and other spots.
The company is currently expanding in existing cities while entering new markets throughout the country, with plans to ultimately triple the number of Dunkin’
Donuts stores in the United States to 15,000 by 2020. There are currently 10
Dunkin’ Donuts restaurants in the Pittsburgh market.
FLAVOR 23
DRINK ◆ CRAFT BREWS
Hops shortage hits critical mass;
local craft brewers feel it in the vat
SHOULD I DRINK THAT?
BRAD BROWN and DOUG DERDA
IS YOUR BEER IN JEOPARDY?
Brad is a native of Butler,
with eight years of homebrewing experience. Doug,
originally from Erie, has
been a beer enthusiast for 10
years. Together they host a craft
beer review podcast on their
web site,
www.shouldidrinkthat.com
They entertain
and educate, stressing that there are
options to the
yellow fizzy
beer
your
dad
drank.
That six-pack in your hand is
about to get more expensive.
One of the main ingredients of
beer, any beer — is in short
supply.
We’re talking about hops,
one of the most important
ingredients in beer.
Different types of hops are used
specifically for aroma, others for flavor. Certain hop varieties such as Cascade will deliver a citrus or flowery
taste. One of our favorites, Hallertauer,
has a much spicier taste. Aroma hops
produce different levels of piney, woody
or fruity aromas.
There is currently a worldwide hops
shortage that has been attributed to crop
damage, low yield and farm subsidies
brought on by the government pushing
farmers to grow corn for ethanol production. The beer world will be a bit different in the coming months. As many craft
beer lovers know, we could be in for an
interesting period of craft beer evolution
in the next year or two.
To give you an idea of the impact the
hops shortage will have on local brewers,
we asked Scott Smith from East End
Brewing (eastendbrewing.com).
“The hops shortage is already hitting
me here. The 2007 hop crop is just now
becoming available, but last month, it was
like a bunch of kids scrambling over the
last pieces of candy falling out of the
piñata. Lots of hoarding and horse trading, but generally people in this business
do a great job of helping each other out.”
See Hops, Page 26
24 FLAVOR
FREE BEER SAMPLING
EVERY THURSDAY FROM 6PM-8PM
THURSDAY, MARCH 6
Flying Dog Brewing
• Snake Dog IPA
• In Heat Wheat
• Tire Bite Golden Ale
• Doggystyle Pale Ale
• Old Scratch Amber Lager
THURSDAY, MARCH 13
St. Patrick’s Day
• O'Hara's Irish Stout
• Smithwick's
• Magner's Irish Cider
• Sam Adams Irish Red
• Conway's Irish Ale
THURSDAY, MARCH 20
2nd Annual Saints and Sinners
THE SINNERS
• Scarlet Lady ESB
• Arrogant Bastard
• Old Heathen
600RS
BAVEAILEABLE THO
ATC
MIX & M
THE SAINTS
• St. Martin Blonde
• St. Martin Brown
• St. Feuillien
THURSDAY, MARCH 27
New Holland Brewing
• Night Tripper Imperial Stout
• Dragon's Milk
• Mad Hatter IPA
• Lucid Kolsch
• Red Tulip Ale
DRINK ◆ CRAFT BREWS
HOPS
It’s not just about cost, Smith
says, it goes beyond that.
“Sure, I’m paying $20 a
pound for hops that cost $5 a
pound six months ago, and I’ll
need to raise my prices, but
even at these higher costs, I
can’t find enough hops to get
me through this year.”
Smith predicts that by July
or August, he’ll be completely
out of hops for his Big Hop IPA,
and that beer accounts for
roughly 70 percent of what
East End brews.
“I honestly don’t know what
I’m going to do,” Smith says.
For the average beer
drinker (Bud, Coors, Miller)
this crisis will not seem as critical. But craft beer fans surely
will notice the higher prices.
And home brewers, small
brewpub owners and beer
retailers in this country and
abroad will be unable to get
the hop varieties they need to
continue making the recipes
that define their tastes and
style when it comes to making
beer.
And the story for the small
brewer doesn’t look like it’s
getting better anytime soon,
says Smith.
“Since it takes three years
for new hop plants to bear
fruit, next year’s crop yield is
projected to be worse. Add to
that the skyrocketing cost of
scrap metal that is nibbling
away at our keg supply, and the
fact that we’re expecting malt
prices to rise 30 to 40 percent
in the next year, it’s going to be
an ugly ride just to stay in business.”
And if nature hasn’t been
cruel enough to brewers, says
Smith, “add to that Mr. Onorato and the rest of Allegheny
County Council royally
26 FLAVOR
depressing our draft
sales by applying a
10 percent drink tax
to every pint poured.
Nothing like kicking
someone when he’s
down.”
So, what’s the bottom line? Average
beer drinkers will
not mind — if
they even notice
— a slight
increase in
that case of
“big brother”
beer that they
pick up at the local
distributor. However,
this has already affected several small brewpubs in the United States that now cannot get
the ingredients they need to
produce the beers they sell.
As home brewers, we have
already felt the sting of the
hop shortage while walking
into our local homebrew
shop. Certain beer styles or
recipes call for specific varieties of hops, which are now
unavailable. The same story
holds true when shopping
with internet retailers.
We will see some interesting changes in the near
future for the craft beer
industry.
The bad news is that there
will be brewpubs and
microbreweries who
cannot afford to wait
out this crisis and
may fold over time.
On the other
hand, if substitute
hop
varieties
become available,
we may see new
styles and flavors
emerge. Time will
tell.
So, in the meantime, support your
local brewpubs, favorite
microbreweries and have a
beer for us!
BEER
EVENTS
◆ 2008 BREWERS’ CUP
HOME BREW COMPETITION, March 1, The Brewerie
at Union Station, 123 W. 14th
St., Erie, PA, 16501. Also ahead
at The Brewerie: “Erie Micro
Brew Fest” benefiting PBS, April
19; “Mai Fest,” where regional
breweries unite, bringing their
finest bocks to the table, May 3.
Information: (814) 454-2200.
◆ HOP, HOP, HOP INTO
SPRING SEASONAL BEERS,
presented by The Pittsburgh
Cultural Trust’s Craft Beer
Series, March 18, 6:15
p.m., at the Cabaret at
Theater Square, 655
Penn Ave., downtown.
Tickets: $25. Discover fresh,
hoppy varietals for a welcomed, first taste of spring. Light
fare from Café Zao complements the samplings. Information: (412) 456-6666.
◆ BIGELOW
GRILLE/
EAST END
BREWING BEER DINNER
7 p.m. March 19 at Bigelow
Grille. Chef Kevin Sousa once
again flexes his culinary muscles
in pairing eye-popping creations
with a broad lineup of East End
Brews. All offerings (including
the beer) are 100 percent vegetarian. Tickets cost $50. Full
menu and ticket information can
be found at
www.BigelowGrille. com
Photo by dreamstime.com
HOW’D THEY MAKE THAT?
recipes from your favorite local restaurants
“The wife and I
love the spicy
Yucatan Hot Bean
Dip at Kaya in the
Strip. How could I
make something like
that for our next house
party?”
Q.
BRANDY STEWART
EXECUTIVE CHEF, KAYA
— Scott, Chippewa
KAYA’S YUCATAN HOT BEAN DIP
We asked Kaya’s
executive chef Brandy
Stewart for her recipe,
and she was kind
enough to pass it
along. Enjoy!
INGREDIENTS
◆ 1/2 of a 7 oz. can of chipotle peppers
◆ 3 cups cooked black beans
◆ 1 cup mayonnaise
◆ 3/4 cup parmesan cheese
◆ 1/2 tsp. chili powder
◆ 1/2 tsp. cayenne pepper
◆ 1 tsp. salt (adjust to taste)
◆ Grated cheese (Monterey Jack,
Chihuahua and mozzarella)
◆ Chips for dipping
FLAVOR/CHRISTINA BAIRD
PROCEDURE
1. Puree chipotle peppers with half the
black beans.
2. Combine puree with remaining
ingredients.
3. Place in heat proof container(s).
4. Top with grated cheese and heat in
oven or microwave.
KAYA 2000 Smallman Street, Strip District, Pittsburgh. Phone: 412-261-6565. www.bigburrito.com/kaya
WAITER, THERE’S A DOG IN MY DIP
Chihuahua is “a soft white cow’s-milk cheese of Mexican origin available in braids,
balls or rounds,” acccording to the FoodNetwork.com encyclopedia. Also called asadero, it
“becomes softly stringy when heated — very similar to an unaged monterey jack.”
Chihuahua cheese can be found locally at Reyna Foods, 2031 Penn Ave. Strip District.
D
id you ever wonder what was in that dish you had at your favorite dining spot? Let Flavor find out for you.
E-mail your requests to [email protected] and we’ll try to get you the answer.
FLAVOR 27
BEER ◆ ASK AN EXPERT
What’s in Sir Jeff’s stein?
What’s a great beer under $30 a case?
What’s a good one to splurge on?
There are quite a few very good beers for
$30. On the lighter side of taste, the Celis
White beer from Michigan is for you, it is
brewed from a Belgian recipe with 50 percent
wheat, orange peel, and coriander.
If you like beer with crisp taste and a bit of a
hoppy bite, then you can’t go wrong with Victory Hop Devil from Philadelphia, Dogfish Head
60 Minute from Delaware, or Sierra Nevada
Pale Ale from California. These beers offer a
medium body with the punch of heavy handed
hops that finish the beer off with bitterness.
On the dark side (and a little bit heavier) is
the Edmund Fitzgerald Porter, a great beer
from Great Lakes Brewery of Cleveland. Its bittersweet-coffee taste gives you warmth for a
cold winter’s night.
Penn Pilsner, true to the German style, is a
great local beer choice for under $30.
If there were a beer to splurge on, it should
be one of the world-renowned Trappist beers
from these Belgian breweries: Chimay, Orval,
Rochfort, Westmalle, Achel, Latrappe, or the
hard to find Westvlerten. These beers are still
being brewed at the monasteries by the monks
themselves. They are all very unique in taste,
but will set you back at least $100 a case!
There are all of these beers coming out
hyped as “extra hoppy” or “superhopped.” How much hop is a good thing?
Well, that depends on your taste. Hops
are used to help stabilize beer as well as
to preserve the taste: the more hops, the more
bitterness in the beer. Put the hops in at the
end of the brewing cycle, and you end up with
a lot of hop aroma from the beer.
Hops became well known in beer centuries
ago from English sailors who traveled around
Africa to India to trade for spices and clothing.
Having beer on the boat as their only means of
liquid, the English had to make sure that they
had enough to last for the journey back home.
The two natural preservatives in beer are
hops and alcohol. To make their English Pale
Ale (like Bass Ale) last, they’d hop it up and
increase the alcohol to produce a beer that
became known as an India Pale Ale (IPA), now
a choice brew at many microbreweries.
So, how much hop is too much? It is up to
you. When you see an IPA label, you know that
beer will be more bitter than average. A Double IPA would be even more bitter. Try all
styles of IPA and decide for yourself!
Q.
A.
JEFF
WALEWSKI
is the owner of
the three Sharp
Edge restaurants
in the Pittsburgh
area and has a
fourth on the
way. In 2005, he
was knighted by
the Belgian
government
for his promotion
of Belgian beers
in the United
States. His establishments have
been the recipient of numerous
awards, including
“Best Belgian
Beer Bar in the
U.S.A.” E-mail
Sir Jeff at
sharpedge@
mindspring.com.
28 FLAVOR
Q.
A.
DRINK ◆ HARRY’S WINE JOURNAL
SYRAH OR SHIRAZ?
P
icture yourself
standing at the
rear of one of
Pennsylvania’s Wine and
Spirits superstores, trying
to decide on a quality
wine, but reluctant to
spend the hefty dollar on
something you’ve never
tried before. There’s a vast
array. So, here’s a tip: try a
syrah. If you work hard,
you can find a bad syrah.
But most of the midpriced to upper-end
syrahs that you’ll find are
good on the palate.
First, a few words about
syrah. That’s the grape’s name
in all but Australia and South
Africa, where it’s called shiraz.
Same grape, same taste. In fact,
in the U.S. growers are allowed
to call their grapes either syrah
or shiraz.
They’re typically medium- to
full-bodied red wines. The
complexity, bouquet and length
of taste will vary. Some will
offer reasonably dry tones versus the full-fruit taste of
berries. They often exhibit a
peppery flavor. The better
wines will have a long finish, or
a smooth taste that continues
after the swallow.
But if you avoid the cheapies, like Barefoot or Yellow Tail
shiraz, as examples, you can
find a decent wine that fits
every pocketbook.
Here are a few of my
favorites in the mid-price
range.
◆ Binder Mitchell’s Gunslingers 2004
◆ Greg Norman’s Limestone
Coast 2005
◆ Yellow Tail Reserve 2005
◆ d’Arenberg Mclaren Vale
the Footbolt 2004
◆ Jacob’s Creek The Reserve
BY HARRY CANTLEY ROSE
2004
◆ Fess Parker 2002
◆ Black Swan Vineyards 2005
or 2006.
The price ranges on those
are from about $11 to about $25.
Please be sure to note that the
Yellow Tail and Black Swan
Vineyards are the Reserve
entries, not their cheaper versions and are considerably better. Both of those reserves have
received 90-point ratings from
Wine Spectator magazine,
quite an accomplishment for
an inexpensive wine. Spend
the extra buck or so.
And by the way, syrah is not
the same as petite sirah. Note
the missing Y. It’s a different
grape, not just a petite version
of the same grape. But if you’re
lost in the petite sirah section
of the store, here are a couple
of good, inexpensive petite sirahs: Bogle and Concannon.
You’re looking at about $12.
But back to syrah: The story
goes that it was introduced to
France by a returning Crusader, who learned a wine-making
technique in Persia. Upon his
return, he became a hermit,
planting and harvesting his
syrah grapes on the slopes of
the northern Rhone River in
France. So add “hermitage” to
the list of alternative names for
syrah.
Not all syrahs are midpriced, obviously; there are
plenty at the upper end, as
well. I have a case of M.
Chapoutier’s Hermitage La Sizeranne 1999 resting in my cellar. The French winemaker’s
joy to the world retails for
about $80 a bottle in Pennsylvania. It is among the best syrahs
I’ve had.
But I also have a case of
Arrowood Grand Archer 2002
of Sonoma resting beside it; $11
a bottle.
Anybody can spend a lot of
money and get a good wine.
The trick is to find a good wine
without spending a lot for it.
Even the wine superstores
here will offer some help by
posting some ratings from Wine
Spectator, Wine Enthusiast,
Robert Parker and others.
That’s how I found Water
Wheel Bendigo shiraz 2004, at
around $12 (Wine Spectator rating of 91).
The superstores post a big
sign over their better wines
with tasting notes and often a
rating.
Once you taste wines above
86 or so, you’re likely to avoid
the watery-tasting or the opposite, ones with harsh aftertastes. I try to stay above 88
when I’m shopping for everyday wine. And it’s easy to stay
above 90 if you’re patient and
prepared on your visit to the
store.
Keeping a wine journal
helps, too, especially is you’re
over 55 and, like me, a tad more
forgetful that we used to be.
The wine journal is an easy reference to what you’ve bought
and consumed and what you’d
like to buy again.
HARRY CANTLEY ROSE is a
wine enthusiast who keeps a journal
with the labels of wines he loves.
Send him your feedback at
[email protected].
FLAVOR 29
STYLE ◆ KITCHEN DESIGN
It’s always hot in the kitchen. But if you’re searching for
an even hotter look for yours, here are some tips from
designer Chayse Dacoda of HGTV’s ‘Get It Together.’
What are the most popular trends in kitchen
design right now?
Kitchen design varies. We
are seeing a lot of open
shelving and leanings toward a
European kitchen look. I have
even seen cupboards opening
horizontally as they do in
Europe. I’ve also seen glass
cabinetry — full glass doors
and beveled glass — that lends
to that open look. Appliances
are always a top priority in
kitchen design, and they are so
great now. The new offerings in
appliances are more appealing
than ever. They are compact,
more efficient and loaded with
options. Most kitchen remodels
today include upgrading the
refrigerator. A kitchen redo
can be a complete gutting and
re-footprinting to simply
adding details like paint and
new drawer pulls to freshen
the room. My best advice when
designing or remodeling is
bring a sense of humor to the
project; have fun with it.
What kind of lighting
options do you recommend for the kitchen?
Everyone here in California is opting for the fluorescent lighting because it is
environmentally friendly. Well,
I believe there are a lot of
other options in safeguarding
the environment other than
putting fluorescent lights in the
kitchen. In the kitchen, lighting
is very important; fluorescent
just doesn’t do the job. Ideally,
in a kitchen, you want a lot of
task lighting, above work areas,
the sink, the cooking areas. In
addition, you want a warm
atmosphere in a home’s
Q.
Q.
A.
A.
Q.
A.
Q.
A.
30 FLAVOR
ority in the kitchen.
With all of the options
these days for kitchen
countertops, which is your
favorite, and why?
I use a lot of different surfaces for countertops in
my designs. However, marble is
probably my material of
choice. There are so many
options and appearances. Marble has such clean lines. However, countertop choice really
depends on the style of the
kitchen. I used some brushed
black granite recently in a
project that had a great effect.
Is there a kitchen design
project that stands out in
your mind?
Recently, I did a kitchen
for a developer that I just
loved in an English Tudor. The
color was a very unusual — a
blue shade that bordered teal.
The cabinetry was very
detailed with intricate corbels.
We painted it the blue shade
and rubbed it with antiquing. It
ended with a rustic and a bit of
a rough look that turned out
fantastic. The countertops
were polished white marble.
We used stainless appliances.
It really is up there as one of
my favorites.
What is your kitchen’s
style?
Where I am now is modern with black granite
counters and lighter cabinets,
and I haven’t taken the time yet
to redo the wood cabinets to a
different finish. I’m just always
too busy focusing on other people’s homes. Let’s just say it’s
always a work in progress
where I live!
By Terri Bogolea Gallagher
MEET CHAYSE DACODA
◆ EVENT: Beaver County Home
and Garden Show
◆ WHEN: Saturday, April 5, 9 to 5.
◆ WHERE: Golden Dome, Community College of Beaver County,
Center Township. Chayse is doing
two presentations: 11:30 and 3:00.
◆ PRICE: $6 in advance, $10
at the door. For tickets,
call 724-775-3200 or online at
timesonline. com/homeandgarden
kitchen. Lighting the kitchen
can be done in a very attractive
and functional way. Recessed
ceiling cans are wonderful for
overall kitchen light. For some
kitchens, we’ve used some wonderful pendant lighting for a
great touch over dining and
work areas. Lighting is really
the key to a room, so it’s a pri-
Visit Chayse at
www.dacodadesign.com
Q.
A.
EAT OUT ◆ THE QUEST
I have no empirical data to prove it, but I believe that most of us limit our dining-out experiences to restaurants
that are no more than a 10- or 15-minute drive from home. We didn’t really plan anything, we’re hungry, and we
want to eat. Now. I understand this, and I’m with you. We know the places around us and we’re generally
comfortable there. Plus, who wants to drive a long way home on a full tummy, heavy-eyed after a glass or two of
wine? There is comfort, and safety, in local familiarity! But, once in a while, there comes along a day when we
don’t mind a short road trip. A lazy Saturday, or perhaps a midweek “mental health day,” when the car is clean
and we feel like venturing out a bit. And for us, no day trip is complete without making plans for a nice lunch or
dinner at a great place we don’t have the luxury of visiting often. So, my day-tripping friends, here are...
3
restaurants worth the drive
It wasn’t that long ago that Slippery Rock was a dry town. Today,
much to the relief of (legal) college
students, locals, and visitors alike,
there are a few scattered pubs and
one terrific microbrewery restaurant. North Country opened a few
years ago to an anxious and thirsty
public, and has been going strong
ever since. The beer list (all their
own brews) is varied and among the
TO THE NORTH:
North Country Brewing Company
141 South Main Street
Slippery Rock, PA (724) 794-2337
www.northcountrybrewing.com
Miles from downtown: 52
best quality micros in the region.
The Paleo IPA and Buckhorn Stout
are personal favorites, but be sure
to ask about the cask selection. The
food at North Country far exceeds
pub fare in terms of quality and
selection. The hand-carved decor
makes for terrific surroundings,
and the staff is friendly and capable. For a great place to go when
you’re in a casual, hungry, thirsty,
whimsical mood, head north to
North Country.
See Trips, Page 32
FLAVOR 31
EAT OUT ◆ THE QUEST
TRIPS
TO THE WEST:
Dee Jay’s Ribs
380 Three Springs Dr
Weirton, WV (304) 748-1150
Sorry, no website
TO THE SOUTH:
Chez Gerard
Business Route 40
Hopwood, PA (724) 437-9001
www.chezgerard.net
In the sleepy little dale of
Hopwood, there is an 18th
century farmhouse along the
main road which, upon first
glance, looks like any other
18th century farmhouse in this
section of western Pennsylvania. But herein these walls,
there is magic happening.
Chez Gerard is authentic
French cuisine served with
care by owners Chef William
Severac and his wife, Muriel.
For the paltry sum of $50, your
dinner will be a six course
romp through the French
countryside, replete with
escargot, duck, truffles,
cheeses, and much more.
Additional dining options
include wine parings and a la
carte offerings. Service, flavor,
and ambiance all work together for the good of those who
love great food.
Note: There are plenty of
inns and B&B’s in the area,
which would make for a lovely
weekend or overnight.
Weirton is best known for
two things: steel and ribs. Dee
Jays has been around for quite
a while, and has a serious following of porkophiles from all
over the Tri-state area. And
rightly so. The ribs are meaty,
flavorful, and fall-off-the-bone
good. This is their “new” location, having upgraded to larger
space a few years ago, but you
will still have to wait for a
table on the weekend. The rest
of the menu is, frankly,
mediocre, but you won’t be
going there for the rest of the
menu. The ribs at Dee Jay’s
are absolutely worth the drive
from the Pittsburgh area.
By Shawn Reed
ORGANIC FARM SUBSCRIPTIONS AVAILABLE!
Locally grown and produced in Washington County,
only 20 miles from downtown Pittsburgh
Order “a la carte” from a weekly menu over a 35-week-long season, including:
• Over 200 varieties of vegetables, herbs, and berries
• Potted plants • Herbal teas • Herbal bath & body products
• Over 300 varieties of specialty cut flowers • And more!
WEEKLY DELIVERIES TO PITTSBURGH-AREA COMMUNITIES
MORE INFO: 724-777-0790 OR [email protected]
WWW.CHERRYVALLEYORGANICS.COM
CERTIFIED ORGANIC SINCE 2003
EAT OUT ◆ WHERE TO GO
Affogato
613 Lincoln Avenue, Bellevue, PA 15202
412-761-0750 | www.bigreda.com
Coffee • Tea • Food • Art
Bistro To Go
415 E Ohio Street, Pittsburgh, PA 15212
412-231-0218 | www.bistro-togo.com
$6.50 & Up, No matter how busy your life is,
Bistro To Go will make it easy to eat well – at
least in Pittsburgh – whether you’re just
feeding yourself or 1,000 people. We cook,
you enjoy.
Café Du Jour
1107 East Carson Street
412-488-9695
This Euro-style bistro is “open-kitchen cozy”
with a quaint courtyard for intimate outdoor
dining. A modestly sized yet thoughtful
menu offers small-to-large plates, highlighting Mediterranean-and-European- influenced California cooking with an emphasis
on fresh, seasonal produce and excellently
prepared meals.
Casbah
229 S. Highland Avenue,
Pittsburgh, PA 15206
412-661-5656 | www.bigburrito.com/casbah
$7 & Up, Casbah’s Chef Alanson Peet combines wholesome and exotic flavors from
Italy, France and Spain. Casbah boasts an
international wine list and an expansive garden patio.
Catered Elegance
774 Penn Avenue, Wilkinsburg, PA 15221
724-731-0416 | www.cateredelegance.net
Catered events from 15 to 1,000 guests.
Unique venues throughout the Greater
Pittsburgh area. Custom-designed menus to
fit your needs.
Keystone Café
@ the Tech Center
Pittsburgh Technology Center
2000 Technology Drive
412-682-1444
www.keystonecafetech.com
Located in the Pittsburgh Technology
Center, in the building closest to the
Birmingham Bridge. Delicious sandwiches, salads, wraps and soups in a beautiful
setting with a spectacular view of the river
and the South Side. During mild weather, enjoy lunch outside on the patio.
Open Mon – Fri 8am- 2pm
Keystone
Health Club & Cafe
412-349-0777
www.keystonehealthclub.com
Where you don’t have to be in shape
to come and work out, but you may
just be when you leave Keystone
Commons, East Pittsburgh
Church Brew Works
3525 Liberty Avenue, Pittsburgh, PA 15201
412-688-8200 | www.churchbrew.com
$10-$20, Regional American cuisine.
Free parking available in rear.
Clarks
333 Rouser Road, Moon Township, PA 15108
412-269-2400 | clarkscafe.com
$3.99-$32.99, Under new ownership.
Offering fine dining for lunch and dinner.
Featuring home made pastas with a choice
of five sauces, home made flat breads and
many entrée signature dishes.
Eleven
1150 Smallman Street, Pittsburgh, PA 15222
412-201-5656 | www.bigburrito.com/eleven
$7 & Up, At Eleven, where downtown meets
the Strip, contemporary American flavors
are found in indigenous and seasonal ingredients to create a fresh and truly original
menu.
Rivertowne
Pour House
312 Center Road
Monroeville, PA 15146
412-372-8199
www.myrivertowne.com
$6-$20, Full service restaurant,
brew pub & banquet facility
(up to 70 people) Featuring
American food ranging from
sandwiches, appetizers, dinners
& pizzas. Featuring 19 craftbrewed beers. Happy Hour:
Mon. – Fri., 5pm-7pm; Sat.,
2pm-4pm; Sun., 10pmMidnight All Happy Hours
include 1/2-off appetizers & $1
off drafts & mixed drinks
Sunday Brunch – 10am-2pm
Emiliano’s Mexican Restaurant &
Cantina
8600 McKnight Road, Pittsburgh, PA 15237
412-366-8484 | www.emilianos.net
$4.99 & Up, Features authentic
Mexican cuisine.
Folino’s Ristorante & Catering
1719 East Carson Street, South Side, PA
15203
412-488-8108 | www.eatatfolinos.com
We serve delectable food, accommodating
service with an artistic presentation.
Experience, Affordable, Unforgettable.
Greg Powell’s Rivertowne
416 Delaware Avenue, Rochester, PA 15074
724-774-3100 | www.gregsrivertowne.com
Mid scale $5.95-$29.95, One of Beaver
County’s Secrets in the heart of Beaver
County overlooking the Beaver River.
Where else can you go where the Chef
owner cooks for you. Great pasta entrees,
sandwiches, meats, & seafood and entrée
salads – something for everyone, and we
love kids!!
Hilltop
318 New York Avenue, Rochester, PA 15074
724-774-8665
Dinner $7-$14, The Hilltop Restaurant has
been a family owned and operated business
for 40 years. Thanks to all of our loyal customers. We are “still cooking”!!
Ice Art Studio
2326 Mosside Boulevard
412-349-0838 | www.iceartstudio.com
Customized Artistic Focal Point. Limited
only by your imagination. Inspiring memories
that never melt away.
Steak And
Seafood Inn
J.W. Halls Steak
& Seafood Inn
2284 Brodhead Road
Aliquippa, PA 15001
724-378-6860
Fax – 724-378-9650
www.jwhalls.com
$3 - $30, Warm friendly
atmosphere where you can
count on good food & great
service. We are known for
“Our” Prime Rib & Lobster
Kettle. Celebrate your special
family or business events in our
private banquet facility. Full
service lounge. Smoking and
non-smoking available.
InnDigo Blue Restaurant & Lounge
Comfort Inn Pittsburgh East, 699 Rodi
Road, Pittsburgh, PA 15235
412-244-1600
www.comfortinnpittsburgh.com
$5.49-$19.95, All American Restaurant and
Lounge. Happy Hour: 5-7pm, M-F, Live
band on Saturdays, 9pm to close (no cover)
Kaya
2000 Smallman Street, Pittsburgh, PA 15222
412-261-6565 | www.bigburrito.com/kaya
$7 & Up, Kaya and Executive Chef Brandy
Stewart bring sunshine to Pittsburgh’s Strip
with spicy Caribbean cuisine, bright funky
drinks, great microbrews and an intimate
dining space.
Le Pommier Bistro Francais
2104 E. Carson Street, South Side
412-431-1901
Le Pommier is quietly faithful to classic
French cooking. Warm colors, elegantly set
tables and candlelight establish a mood of
refined simplicity. Dessert here is a must,
and this will be one of the best-all-around
meals you’ll have in Pittsburgh.
Café Kolache
402 Third Street
Beaver, PA 15009
724-775-8102
www.cafekolache.com
$3-$10, Café Kolache is an inviting
“gathering place” within the historic
town of Beaver. For breakfast, lunch,
dessert or an anytime snack the café
features homemade kolaches (ko-lacheez)…fresh-baked, slightly sweetened yeast dough filled with meats,
eggs, cheeses, fruits, or veggies.
Unique and delicious, kolaches are
favorites for locals and visitors alike!
The café offers other homemade
baked goods, soups & salads, a full
service espresso bar, and Pittsburghroasted gourmet coffees and loose
leaf teas. Meeting Room, Free Wi-fi
and Catering available. M-F 6am5:30pm, Sat. 7am-9pm, Sun. Closed.
Little Meleo’s
285 College & 605 Third Street
Beaver, PA 15009
724-774-7374
$5-$10
• Boars Head Deli • Italian Cuisine • Crab
cakes and other Seafoods • Prime Rib
(Wed. only) • Now serving breakfast on
Sundays • Lenten Fish Specials every Friday
Mad Mex
• Cranberry
Village Shoppes of Cranberry
20510 Perry Highway
Cranberry Twp. | 724-741-5656
• South Hills
Scott Town Center, 2101 Greentree Road,
Scott Twp. | 412-279-0200
• Oakland
370 Atwood Street, Pittsburgh
412-681-5656
• Robinson
2 Robinson Plaza Park, Manor Drive
Robinson Twp. | 412-494-5656
• North Hills
7905 McKnight Road, Pittsburgh
412-366-5656
• Monroeville
4100 William Penn Highway, Monroeville
412-347-6767
www.madmex.com
$6.50 & Up, Mad Mex serves funky, fresh
Cal-Mex fare from nine unique locations.
Big margaritas made with real fruit, dozens
of microbrews and eclectic atmosphere
complete the experience.
PITTSBURGH - EAST
Holiday Inn
Parkway East
915 Bar & Grill
915 Brinton Road,
412-247-2700
Fax 412-371-9619
www.hiparkwayeast.com
Sandwiches & Salads: $7-$9,
Entrees: $15-$21, Casual full
service dining. Comfortable
atmosphere. Full service bar.
Dinner specials. Quality entertainment, Wed., Fri. & Sat.
Mallorca
412-488-1818
The ambience here is full of Old World
charm with just a touch of hipness boistered
by attentive service. The fare is Spanish cuisine, and there’s no mistaking the restaurant’s
signature dish: ipaella, featuring a bright red
lobster tail. In warm weather, enjoy the outdoor patio along lively Carson Street.
Marios South Side Saloon
412-381-5610 | www.mariospgh.com
$6-$10, Upbeat atmosphere serving savory
homemade dishes with beer by the yard.
Plus, third floor gameroom and VIP private
lounge. Two bars, three floors, endless possibilities.
Miller’s Seafood House
3853 California Avenue
412-766-7459
$4.95 & Up, The menu at Miller’s Seafood
features a wide array of great selections,
made from only the freshest and highest
quality ingredients, with something sure to
please every member of your group. Best
known for fresh Salmon & Catfish.
Mike’s Place
19 Ferry Street
Leetsdale, PA 15056
724-266-9904
www.myspace.com/
mikesplacepa
$6.95 & up, Homemade Italian
foods. Everything homemade
– potato skins, provolone,
breaded fish, meatballs,
gnocchi, lasagna.
Live entertainment –
Great atmosphere.
Mojo Bistro
412-761-2828 | www.mojobistro.com
Lunch $5-$10; Dinner $14-$28, Eclectic
menu with a Southern flair. Casual & romantic atmosphere. Décor very French Quarter
which pairs well with entrees such as Catfish
w Red Beans & Rice, Shrimp & Grits, &
Creole baked goat cheese bruschetta.
Olympia Banquet Facility
1575 Electric Avenue
East Pittsburgh, PA 15112
412-824-5540 | www.olympia-hall.com
We cater to Banquets, Weddings, Rehearsal
Dinners, Bridal Showers, Meetings and all
Parties. We strive to serve our clients with
personal attention, quality food and professional service.
Monterey Pub
1227 Monterey Street, Pittsburgh, PA 15212
412-322-6535 | www.montereypub.com
$8.95-$19.95, Casual, cozy, authentic Irish
pub located in the heart of the historic
Mexican War Streets area of Pittsburgh’s
north side. The pub offers a little taste of
Ireland in a renovated Victorian house that
serves as the heartbeat of the neighborhood.
The bar is open Monday through Thursday
from 3 to 12, Friday and Saturday from 3 to
1. The kitchen is open Monday through
Saturday from 5 to 10. The bar offers classic
Irish beers such as Guinness, Smithwick’s and
Harp, Irish spirits as well as an abundance of
single malt and blended Scotch whiskeys.
The menu is a blend of traditional pub grub
like Shepherd’s Pie and Bangers and Mash
as well as contemporary comfort foods like
the Lump Crab Stuffed Portabella
Mushroom with melted blue cheese and the
Monterey Burger, a fresh, eight ounce burger, cooked to your favorite temperature with
melted Monterey jack cheese and sautéed
onions. The menu also offers a wide range
of appetizers, sandwiches, wraps, burgers,
dinners, homemade soup and salads and is
available on the website.
Passport Café
12087 Perry Highway, Wexford, PA 15090
724-934-3663 | passportcafepittsburgh.com
$6.00 & Up, “Global Cuisine, Local Harvest”
The frequently changing menu presents
international cuisine prepared with eggs,
poultry and seasonal fruits & vegetables
sourced from the farm bounty at hand in
Western Pennsylvania. There is an appreciation of hospitality and a love for great food
served in attractive & upbeat surroundings
with a staff dedicated to bring great dining
to the Northern suburbs of Pittsburgh.
The Grand
Valley Inn
452 Constitution Boulevard
Fallston, PA 15066
724-843-9000
www.grandvalleyinn.com
$12.95-$28.95, The Grand Valley
Inn has been serving creative lunch
and dinners for 10 years at this location. Owner Bob Bevington has
over 20 years experience in the
restaurant industry. The menu
offers gourmet salads, pasta, steaks
and the freshest seafood available.
Sundays and Tuesdays enjoy our
made from scratch home cooked
meals for just $11.95. We enjoy taking reservations so our customers
don’t have to wait in line. See you
at the Inn.
Rivertowne Inn
500 Jones Street, Verona, PA 15147
412-828-3707 | www.myrivertowne.com
$6-$20, Full service restaurant & bar featuring American fare, ranging from sandwiches,
appetizers, dinners & pizzas. 16 craft-brewed
& imported beers on tap 200 varieties of
bottled beer, Happy Hour: Mon. – Fri., 5pm7pm; Sat., 2pm-4pm; Sun., 10pm-Midnight
Happy Hours include 1/2-off appetizers &
$1 off drafts & mixed drinks
Kelly’s Riverside
Saloon
1458 Riverside Drive
Bridgewater, PA 15009
724-728-0222
$4.95 & up, “The Best Spot on
the Beaver”, American and
Irish cuisine served daily.
Traditional Irish music played
every Tuesday. Guinness,
Harp, Murphy’s & Smithwick’s
always on tap. Join us every
weekend for live entertainment. Kelly’s offers a warm
and inviting atmosphere.
Rivertowne Pub & Grille
14860 Route 30
North Huntingdon, PA 15642
412-823-2239 | www.myrivertowne.com
$6-$12, Full Service restaurant & bar featuring American fare ranging from sandwiches,
appetizers, dinners & pizzas. 24 craft-brewed
& imported beers on tap 200 varieties of
bottled beer, Happy Hour: Mon. – Fri., 5pm7pm; Sat., 2pm-4pm; Sun., 10pm-Midnight
Happy Hours include 1/2-off appetizers & $1
off drafts & mixed drinks
1301 Fifth Avenue, New Brighton, PA
724-843-1144 | www.rosalindcandy.com
Rosalind Candy Castle has been providing
the highest quality confections to the tristate area since 1914 and has been voted #1
Candy Store by the Beaver County Times
Readers’ Choice Awards.
Sassy Marie’s
422 Foreland, Pittsburgh, PA 15212
412-246-0355 | www.sassymaries.com
Lunch $8-$13; Dinner $13-$29, With our
emphasis on grilled menu items, Sassy
Marie’s has taken a chop house approach to
cuisine. Perhaps a bit eclectic in the menu’s
selections, touches have been incorporated
of almost every corner of American cooking.
Some of our signature dishes are perfect
examples of this culinary diversity.
Sesame Inn
Mt. Lebanon, 715 Washington Road
412-341-2555
Pittsburgh, Station Square | 412-281-8282
North Hills, 711 Browns Lane | 412-366-1838
McMurray, 2975 Washington Road
724-942-2888
www.sesameinn.com
$6.50 & up
Finest Chinese Restaurant & Lounge
Rocca’s Hot Dog
Shoppe
401 Midland Avenue
Midland, PA 15059
Shakespeare’s Restaurant & Pub
1495 Mercer Road, Ellwood City, PA 16117
724-752-4653 | shakespearesrestaurant.com
Lunch $6.95-$10.95; Dinner $15.95-$25.95
The restaurant features an American style
cuisine with a casual medieval theme. Dress
is casual.
724-643-4377
Inviting eatery featuring specialty hot dogs, burgers, and a
variety of other tasty selections. Many toppings to
choose from to make for a
unique dining experience. Fun
and friendly atmosphere.
Family-owned and operated.
MARKTFRAU
premium teas since 2004
hundreds of looseleaf teas, botanicals and teabags
scone mixes, Devon cream
teaware and custom gift baskets
Sharp Edge Bistro
510 Rear Beaver Street
Sewickley, PA 15143
$11-$19
Sharp Edge Beer Emporium
302 South St. Clair Street
412-661-3537
Sharp Edge Creek House
288 W. Steuben Street, Pittsburgh, PA 15205
412-922-8118
Featuring an outdoor patio. A vast array of
Belgian beers, lunch, dinner and a Sunday
Brunch menu. “Best Belgian Beer bar in the
USA.”
Soba
5847 Ellsworth Avenue, Pittsburgh, PA 15232
412-362-5656 | www.bigburrito.com/soba
$7 & Up, Soba is Pittsburgh’s premiere
venue for Pan-Asian cuisine. Chef Jamie
Achmoody matches the plush ambiance
with his imaginative and artful translation of
traditional Eastern themes.
St. James Place Tavern
153 South 18th Street, Pittsburgh, PA 15203
412-431-3222 | www.stjamesplacetavern.com
We have some of the best bar food around
made to order. Our cooks will meet any
request, and the menu includes exotic foods
from alligator to snapping turtle soup.
Stone Mansion Restaurant
1600 Stone Mansion Drive
Franklin Park, PA 15143
724-934-3000 | www.stonemansion.com
$18-$32, Casual fine dining in a comfortable,
old world setting. Eight fireside dining
rooms, one beautiful outdoor patio.
Reservations suggested.
Super Suppers
20325 Route 19, Cranberry Twp, PA 16066
724-742-4433 | www.sscranberrypa.com
Take & Bake meals. We hand assemble the
Main Dish – ready-to-cook at home. Save
time while enjoying Healthy meals. Order
meals online or by phone or stop in.
Christine’s
SALON/SPA
Advanced
Training Seminars
“ We l c o m e ”
ANY STYLIST (W/LICENSE OR TEMP)
Country Inn
Shoppes
10441 Perry Hwy
Wexford
724•934•5828
1
Not Sure of a Hair Cut
2
3
Don’t Quite Know How to Slice
Weave/Band/Color or Foil
What is it That You’re Unsure About
4
We Can Help Build
Your Confidence
CALL FOR YOUR PRIVATE CONSULTATION
• 3 Classes Available •
724-773-9740
The Grand Concourse
Station Square, South Side
412-261-1717
The high ceiling, marble columns and
stained-glass windows of this former railway
terminal are impressive, but the sophisticated yet uncomplicated shrimp, crab and other
seafood dishes hold their own against the
spectacular setting.
The Kaufman House
105 S. Main Street, Zelienople, PA 16063
724-452-8900 | kaufmanhouse.com
Dinner $12-$20, Family owned and operated
for over 35 years. American cuisine. Serving
breakfast, lunch & dinner 7 days a week. Full
lounge. All major credit cards accepted.
The Pointe Steakhouse
Wheeling Island, 1 South Stone Street,
Wheeling, WV 26003
1-877-946-4373 | www.wheelingisland.com
Wheeling Island has created a whole new
dining experience at The Pointe Steakhouse.
Savor delicious selections prepared by our
Executive Chef Chris Matta.
The Breezeway Café
Everyone enjoys a little comfort food. Stop
by the Breezeway Café overlooking the
gaming floor and select your favorite from
our NEW MENU!
The Islander Buffet
With three Live Action Stations and Dessert
Island, our buffet offers a bounty of soups,
salads, entrees and sinful desserts. Open
daily for lunch and dinner.
Thursdays
100 Wolfe Lane, Beaver, PA 15009
724-728-2229 | www.thursdaysonline.com
$7.25-$12.95, A gathering place for friends.
All American cuisine with an inviting
atmosphere.
Wooden Nickel Restaurant
4006 Berger Lane
Monroeville, PA 15146-2405
412-372-9750 | www.the-wooden-nickel.com
$12-$40, Casual Fine Dining Entertainment:
Wednesdays & Fridays Banquet facility
available
Yes We Cater, Inc.
2326 Mosside Boulevard
412-373-9322 | www.yeswecater.net
Overall event management and full-service
catering. Customized menus and Five Star inhome service. Your vision is the way it has to be.
Umi
5849 Ellsworth Avenue, Pittsburgh, PA 15232
412-362-6198 | www.bigburrito.com/umi
$6.50 & Up, Serene as a Japanese garden,
Umi features maple accented
Tatami seating, exquisitely flavored fish,
flawless service, and the understated finesse
of Sushi Chef Mr. Shu.
Vivo
412-761-9500 | www.friendsofvivo.com
Vivo is an intimate dining experience specializing in original food with an Italian philosophy and boundless ingredients.
Featuring a verbal menu that changes daily.
This allows the chef to use his creativity to
bring something new to the table with every
visit.
Willow
634 Camp Horne Road
412-847-1007 | willowpgh.com
$6.50 & Up, Willow is every bit as inviting as
its name suggests welcoming families, couples and large parties alike. Open daily for
an escape.
“Mouth watering
Take and Bake meals”
Passport Cafe entered
the Pittsbrugh dining
scene in September 2007.
20325 Route 19
Cranberry Twp, PA 16066
724-742-4433
www.sscranberrypa.com
The frequently
changing menu presents
international cuisine
prepared with local
fruits, vegetables
and meats.
724.934.3663
12087 Perry Highway
Wexford, PA 15090
Where you don’t have to be in shape to come and work out,
but you may just be when you leave.
KEYSTONE COMMONS, EAST PITTSBURGH
www.keystonehealthclub.com
412-349-0777
TEST DRIVE A MAZDA TODAY!
Dine Alfresco.
e
v
i
r
D
2008 Mazda Miata
Starting at
24,999
$
“AT BILLCO EVERYONE SAVES!”
BILLCO MOTORS.COM
724-940-1000 • Rt. 19 - Wexford
+ tax
SKILL AT THE
GRILL
7
juicy tips from
Smokey Bones
1
PREHEAT: Temperatures should be approximately
475°F - 500 °F to produce the grill marks and flavor
that makes grilled food so appetizing. Allow 15-20 minutes
to preheat a gas grill and add an additional 10 minutes
when using charcoal to light the fire and preheat the grill.
RIGHT FROM THE STARTER: Lighter fluid can
impart a chemical flavor to grilled foods which can be
avoided by using a “chimney” style charcoal starter when
using charcoal. Place charcoal on top of a few sheets of
crumbled newspaper in the bottom of the starter. Use a
match to light the paper in a couple of places and put the
charcoal into the grill when it is lit. Begin to cook when
the charcoal is covered with a thin layer of grey ash.
CLEAN BEFORE AND AFTER: Use a stiff wire
brush to clean the grill grates after the grill has been
preheated and again after you take the food off the grill.
BE PREPARED: Set yourself up for success by having food items, seasonings, sauces and utensils ready
to go before you begin so you won’t have to leave the grill
while cooking.
DON’T OVER OIL: It is common to coat the grill
with oil just before placing your food on the grates but
too much oil gives a smoky, oily residue and flavor on the
food. A thin coat of oil, applied with towel or spray bottle,
is all that is needed. Food usually sticks to the grill because
it is turned too early, not because there is not enough oil.
FORGET THE FORK: Using a fork to turn or flip
the food will pierce the food and release juices, which
can dry the food out. Use a pair of tongs or a spatula
instead.
GIVE IT A REST: Let proteins such as steaks or
chicken rest a couple of minutes on a clean plate or
cutting board before serving. This allows the juices to
evenly distribute throughout the meat resulting in juicier,
more flavorful grilled food.
2
3
4
5
6
7
Hungry?
We’re right in
your backyard
6050 Robinson Center, Pittsburgh
(412) 788-0123
1030 Pittsburgh Mills Blvd., Tarentum
(724) 275-1240
1708 Route 228, Cranberry Township
(724) 772-7000
100 Power Line Drive, Greensburg
(724) 834-4871
6651 South Ave., Youngstown
(330) 965-1534
www.smokeybones.com

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PERFECT DRAFT is a self-contained draught beer system that