The Pittsburgh Dish

Paul Abbott from Giant Eagle Market District joins our table, and he's not coming empty-handed. He's here to unpack the journey of local food producers, from crafting their unique flavors right through to the moment their products hit the shelves. From the delight of tasting Pittsburgh's own Leona's Ice Cream Sandwiches or savoring La Familia's pasta sauce, knowing you're supporting the heartbeat of our food community. Our conversation with Paul reveals the dedication behind Market District's role in partnering with these culinary gems and how the relationships enrich our local food culture.
Get ready to pull back the curtain on what it takes for a product to go from concept to consumer. Through stories like a local salsa brand's rise to fame, we highlight the intertwined paths of personal dedication and community support that mark the success of Pittsburgh's food artisans. Learn how feedback and relationships are crucial in navigating the retail landscape, and discover the surprising ways that store leaders and team members scout for potential products that might just be the next big thing on your dinner table.
Finally, because we believe the soul of Pittsburgh is best experienced through many voices, food enthusiast Raquel Holiday and listener Eric P share notable food favorites – from comforting White Spaghetti with Breadcrumbs to the delectable mix of Mexican cuisine and frozen custard. Pull up a chair and prepare to indulge in the stories and tastes that define our vibrant culinary scene.

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(00:58) Shayla Penn of Burgh Eats and Treats! graces our podcast with tales that extend beyond the plate, spotlighting the undeniable truth that food is the golden thread in the fabric of our communities.
(14:28) This episode isn't just a tasting menu; it's a celebration of places and faces that define our culinary landscape. You'll hear about the 'Burgh Eats and Treats!' Facebook Group's dramatic influence on local eateries like Gabriella's, where the perfect fish shout-out can make all the difference. And as palates expand, so do our connections, with Shayla's story underscoring how a shared meal can turn strangers into family.
(31:30) As we plate up the final course, we'll talk about the art of pairing the perfect wine with succulent dishes, specifically lamb chops. Catherine brings her expertise to the table, discussing the harmony found in a bottle of Bordeaux blend.
(37:42) To sweeten the send-off, Jeff's peach bread recipe promises to turn your kitchen into the most beloved bakery on the block. So, ready your forks and tune in for an episode that's as rich and satisfying as the perfect bite.

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(00:59) In this fiery episode of The Pittsburgh Dish, we sit down with the Spice King himself, Arthur Pitt, and learn about his unexpected journey from music, to cannabis private equity, to the hot sauce hustle. Artie dishes out the spicy beginnings of Artie's Hot Sauce, which started as a simple kitchen 'brain exercise' and has now blossomed into a full-blown passion project.
(20:27) Every entrepreneur has a story, and Artie's is a melody of twists and turns, from music mogul to hot sauce artisan. We reminisce about the lessons learned and connections made throughout his dynamic career path, that ultimately led to his current symphony of spice.
(34:46) As the summer sun beckons, we check in with the co-founder of Pittsburgh Foodies, Ashley Cesaratto, who gives her top recommendation for a daytime dining experience. It's a unique tuna melt that steals the show for her.
(36:55) And for those listeners looking to get their grill on, Eric P's grilled naan recipe will surely impress at your next backyard bash. Pull up a chair and enjoy!

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(1:06) When a wedding gift evolves into a lifelong passion, it's a story worth uncorking. Join us as we raise a glass with Catherine Montest, who takes us on a spirited journey from receiving her first bottle of fine wine to diving deep into wine clubs and vintner adventures. Her insights remind us that, like a fine wine, relationships and palates mature beautifully over time. Our conversation isn't just about the bouquet of a good Bordeaux; it’s a toast to the connections we cherish and the moments we share.
(7:48) On a different note, we're squeezing in some melodious charm with Kevin Solecki, Pittsburgh's own accordion virtuoso, who brings his tunes and tales to our ears. Kevin's fingers dance over the keys, telling a story of tradition and triumph, from his performances at Wholey's Fish Market to his thriving Carnegie Accordion Company.
(13:44) And if your taste buds are tingling for more local flavor, Abby O'Connell is your guide to the culinary landscape of Spirits and Tales, from divine brunches to dinners that dazzle against Pittsburgh's Oakland skyline. Plus a party sandwich recipe that will have locals drooling. Don't just listen—become part of the narrative by sharing your own recipes and revel in the rich flavors of our region.

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(01:02) Embark on a flavorful journey with KT, also known as Bamboooyah, as she brings her Korean-inspired fusion cooking to our table, spicing up our culinary repertoire with inventive dishes and vibrant flavors. Her Korean heritage bubbles through each recipe, from the hearty army stew budae jjigae, a symbol of resourcefulness, to the intricate layers of fermentation that define Korean cuisine's soul. With KT's unique presentation style, where the food takes center stage in her content creation, we discover that silence can be just as powerful as storytelling in hooking an audience's fascination.
(16:11) Serving as wellsprings of inspiration, KT recounts local favorite shops like WFH and Sambok for her ingredients. For those yearning to dabble in Korean cooking, we share pantry staples and local spots where you can savor authentic experiences, including the delights of Soju in Garfield and the Golden Pig in Cecil.
(34:31) Finally, we wrap things up with Raquel Holiday, who points us towards the best bagels in Beaver County, while Rachel Rennebeck from the YaJagoff podcast serves up a tantalizing teaser for her family's secret Italian meatball recipe. So tune in, and let your taste buds be your guide.

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