(01:02) Dive into the delicious world of '77 Club, Pittsburgh's rising wood-fired sensation transforming the city's food scene with Italian street food and community spirit. Founders Brittani and Dustin Boutilier share the journey that brought them from California to Pittsburgh by way of Brazil, driven by their passion for authentic cuisine and bringing people together through food.

The star of their mobile kitchen? The panuozzo – a pizza sandwich originating from Campagna, Italy that delivers all the flavor of pizza in a portable, quick-service format perfect for brewery pop-ups. Each sandwich pays homage to songs they love, from the "I Am Blue" with its surprisingly addictive mustard cream to the "Blockhead" featuring crispy potatoes and caramelized onions.

(09:40) What makes '77 Club particularly special is the vibe they've created. Named after 1977 – the iconic year that birthed punk rock – their business embodies that DIY ethos while inviting everyone to feel part of something special. Their regular residencies at local breweries like Four Points, Leaning Cask, and Eleventh Hour have built a devoted following, with catering services expanding their reach.

Their partnership with Bunker Projects highlights their commitment to supporting Pittsburgh's arts community, including an upcoming block party in June 2025. Whether you're a foodie seeking authentic Italian street food or simply looking for your next favorite local business to support, '77 Club delivers quality, creativity, and community on every plate. Find them on Instagram at @77club_pgh to discover where they'll pop up next!

(26:49) Later in the show, we take a trip 'dahntawn' with Autumn Pawelec to experience the chic looks and equally stunning bites of Ritual House. And if your staying in, we have a home-cooked chicken recipe from Meghan Pohl of Batch that will please the whole family. Hope you're hungry!

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What happens when foodie culture, engagements, modeling, and generations-old pierogi recipes collide? Our latest episode of The Pittsburgh Dish! 

(01:09) Rebecca Hansborough @The_41_Chew reveals a surprising truth about why she abandoned her chef school dreams and opted for Instagram food content creation. "I think I would have hated being a restaurant owner," she confesses, highlighting the unseen challenges of the restaurant industry. Her genuine concern about recent restaurant closures shows how today's food influencers are becoming advocates for the industry they document.

(13:35) Then model and foodie Autumn Pawelec joins the conversation. Breaking stereotypes about models and food, Autumn embraces both worlds unapologetically. "If I want a dish of pasta, I'm going to eat the pasta," she declares, advocating for balance rather than deprivation. Her Polish-Italian heritage created "the best of both worlds" at holiday tables, informing her sophisticated palate and appreciation for diverse cuisines. 

(25:16) Later in the show, Chef Jonathan Homer sharing his grandmother Sophie's cherished pierogi recipe, capturing how food traditions connect generations and preserve cultural heritage in Pittsburgh's diverse food landscape.

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(00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.

Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.

(08:12) We explore Ryan's Knead to Know podcast, where he interviews influential guests like Larry Fitzgerald and Derek Shelton while cooking pasta, creating yet another dimension to his constantly evolving brand. For anyone fascinated by the intersection of culinary arts, social media, and entrepreneurship, Ryan's story offers valuable insights into finding your unique voice in a crowded digital landscape.

(11:42) Ryan has leveraged his platform for creativity with a humanitarian impact. When his egg-doubling challenge videos created massive amounts of pasta (eventually reaching a 10,000-egg collaboration with Mr. Beast), Ryan partnered with Outreached Arms to ensure the food reached those in need, while reducing food waste – combining viral entertainment with meaningful action.

(17:11) Our conversation delves into Ryan's innovative approach to content creation – particularly his viral series where he makes pasta in wildly unexpected locations. From NFL stadiums and NASCAR tracks to the Empire State Building, Ryan has turned "making pasta where you shouldn't" into a collaboration strategy that's opened doors with major sports teams nationwide. When industry experts warned him against niching down too specifically, Ryan proved them wrong by creating a unique lane that's attracted millions.

(30:30) Later in the show, Becca Hansborough takes us to brunch at Balvanera, and HongChing Cheung shares a beloved family dish from her Hong Kong roots. Enjoy this episode's culinary roundup of creativity and flavor.

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(01:08) In this episode, we explore the work of Community Kitchen Pittsburgh, an organization dedicated to transforming lives through culinary education and workforce development. With a mission focused on utilizing food as a means to bring about positive change, Community Kitchen Pittsburgh provides comprehensive training programs for those facing challenging life circumstances, including formerly incarcerated individuals and those overcoming addiction. From catering services to cooking clinics, their hands-on approach develops essential culinary skills all while fostering a sense of community and belonging.

(07:34) Join us as we unpack the roles of guest chefs who inspire students, and the captivating stories behind the dishes and meals served. You'll discover how Community Kitchen Pittsburgh creates pathways for long-term success, and ultimately builds a powerful support network.

(30:55) Later in the show, we offer up CKPgh for their seasonal Lenten fish fry as a must-try, and also get a weeknight recipe form Jessica Brewster of Batch LLC for her bang-bang salmon bowls. Enjoy this episode's delicious mix of good work and good food. 

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(00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.

Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community traditions first sparked his culinary dreams. Jonathan's journey is filled with personal challenges, including his father's illness and recovery, which propelled him toward his dreams in St. Louis. His time at Favazza's Italian restaurant taught him the finer points of fresh pasta making, cementing his dedication to the craft. 

(19:48) This chapter of his life paints a vivid picture of a chef who constantly evolves, learning from each experience and mentor he encounters, which continues with his return to Pittsburgh. 

(26:37) Later in the show, we explore the warmth and wings of Bigham Tavern in Mount Washington with Autumn Pawelec, and get a cherished family tradition of making homemade gnocchi from the Costanzo family. Join us for an episode filled with passion, perseverance, and flavor.

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(00:55) What if your passion project turned into a thriving business going 18 years strong? Roxanne Easley of Roxanne’s Catering joins us to share her incredible journey from her roots in Pittsburgh to becoming a key player in the catering world. We delve into her diverse menu options, popular brunch selections like red velvet waffles and deep-fried French toast, and her educational pursuits in culinary etiquette. 

(11:31) Roxanne's fascinating experiences with 'on-camera' catering offer a unique glimpse behind the scenes, detailing her work on the sets of major films like "Fences" and "The Deliverance." Explore the hustle and creativity involved in film catering, where Roxanne's adaptability meets the high demands of Hollywood. She recounts the challenges of sourcing ingredients and collaborating with props departments to bring her authentic food to the big screen. 

(29:10) Later in the show, we discover the Korean dishes and flavors of Nak Won Garden with Shelly Danko Day, and Chris Fennimore of WQED provides a recipe and culinary lesson with his grandson, Tobias, in Rome. Chris not only passes down the art of making a healthier Eggplant Rollatini but also celebrates the joy of cooking across generations. 

Join us for an inspiring episode filled with stories of culinary innovation, and the bonds formed through food.

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(00:55) Imagine walking into a kitchen filled with the irresistible aromas of homemade soups, breads, and jams, where the warmth of the environment makes you feel right at home. That's exactly the experience Jessica and Meghan have created at Batch LLC in Saxonburg, a haven for small-batch food enthusiasts. 

(14:57) With a strong focus on community over competition, these dynamic entrepreneurs have not only delighted taste buds but also fostered a vibrant local scene by supporting fellow makers. You'll hear about their fascinating journey, from their initial meeting over shared passions to building a successful business that epitomizes Saxonburg's entrepreneurial spirit.

(31:01) This episode also takes you to the inviting atmosphere of Umami in Lawrenceville, for a special occasion meal, to the average Tuesday, it's sure to satisfy your culinary cravings. And finally, we do some batch cooking at home, with listener Jeff B's hearty beef stew. 

Join us as we celebrate the spirit of entrepreneurship, community, and, above all, the love of food that brings us together.

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(00:42) What if a beloved restaurant from your past could be brought back to life, dish by dish? Join us as we explore the captivating legacy of The Primadonna, McKees Rocks' cherished Italian eatery, with insights from former owner Joseph Costanzo Jr. and his daughter, Maria C. Palmer. Maria's book, "On the Rocks," co-authored with Ruthie Robbins, chronicles her father's extraordinary journey in the restaurant world, highlighting The Primadonna's unique charm and warm hospitality that set it apart during its heyday in the 1980s.

(12:06) Feel the nostalgia as Joe and Maria share stories of made-to-order pastas and handmade meatballs, capturing the artistry that defined the restaurant. The journey is as much about storytelling as it is about food, with readers and listeners longing to relive the flavors and memories of their past.

(42:43) Then we pour a glass of Italian wine fit for royalty, with Catherine Montest @urfairywinemother and share a family meatball recipe from Heather Abraham of KDKA. This episode is a tribute to the vibrant world of local Italian cuisine that's sure to resonate with food lovers and nostalgic souls alike.

Maria's website: https://mariacpalmer.com

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(01:14) Join Doug Heilman, as he shares a heartfelt, behind the curtain 'year in review' of The Pittsburgh Dish, with you as an essential part of our success story. 

(04:35) Plus, get ready for an enticing culinary recommendation from our friend Kanika, with the unique diner experience at the Chop Shop in Butler, where traditional American classics meet creative twists, like roasted strawberry milkshakes and duck confit.

(06:15) We’re keeping the flavors coming with a final recipe of the year, a personal family favorite of Chef Ben D'Amico: Great Aunt Rose's braised calamari, a simple yet cherished holiday dish that carries rich emotional ties and versatility. 

We'll be taking a short winter break. But rest assured, we’ll return soon in 2025, ready to continue celebrating the rich and diverse food culture of our region.

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(00:50) First up this week, Hannah Olsen, a familiar name from The Pittsburgh Dish (episode 005), joins us to share her latest passion project, Batches Bakehouse. This shared kitchen space in the Arlington neighborhood of Pittsburgh isn't just about baking; it's a support network where local small bakers thrive. Discover the story behind the bakehouse's inception, and get a sneak peek at their upcoming holiday pop-up event, a must-visit bake sale for anyone looking to support local artisans during the festive season.

(09:49) We then introduce Julian Figaretti and HongChing Cheung, the dynamic duo behind Healthy Heartbeats. These food innovators have crafted a health-centric product using beet powder, chia seeds, and hemp seeds, aiming to revolutionize how we think about nutrition. Listen as they share their journey through the Fulton Commons food accelerator program and their nascent experience into markets. With Julian's expertise in production and HongChing's flair for digital marketing, they exemplify how a perfect partnership can bring a unique product to life.

(32:52) We unveil the personal backstories of Julian and HongChing that led them to their current business. From Julian's roots with a family-owned restaurant to HongChing's family culture from Hong Kong to Pittsburgh, their stories highlight the power of family and food in entrepreneurship. Join us, and let these stories inspire your entrepreneurial journey.

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