The Pittsburgh Dish

Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration.

Dr. Lori kicks things off with a collector’s map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and community cookbooks carry both cultural weight and market value. She shares clear preservation tips you can use today and explains how to spot the difference between “well-loved” and “deal-breaker” condition.

We then uncork the season with Catherine Montest, Your Fairy Wine Mother, for an easy primer on Beaujolais Nouveau. Learn why this Gamay-based, fruit-forward red lands each November, how EU designations protect producers and quality, and why Nouveau’s bright cherry-strawberry profile is a knockout with turkey and a welcoming pour for red-wine skeptics. Think of it as a snapshot of the year’s harvest—festive, fresh, and perfectly timed for your holiday table.

Closing things out, Angie Carducci of Angie Loves PGH shares her weeknight sheet pan blueprint: chunky seasonal veg, a reliable starch, and a simple protein like pressed tofu, all tossed with high-quality Arbequina olive oil and finished with local spice blends from Steel City Salt. 

If you love the hunt for a great cookbook, want a crowd-pleasing wine for Thanksgiving, or just need a dinner that practically cooks itself, this one’s for you. Subscribe for more local flavor, share with a foodie friend, and leave a quick review—what cookbook gem, bottle, or sheet pan combo should we try next?

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Flaky pie crust isn’t magic—it’s method. We sit down with Chef Alekka Sweeney to unpack the science and the small choices that turn holiday baking from stressful to satisfying. 

We go beyond pies to build a full, flexible holiday playbook. Stock the pantry with non-perishables now, refresh tired baking powder and soda, and freeze multiple dough discs so you can bake on your schedule. Alekka shares her favorites—bourbon chocolate pecan pie, apple filling with real sauce and texture, and plum or pear frangipane tarts.  When guests want “just a taste,” mini pies in muffin tins offer variety without leftovers. 

We also highlight class offerings like the always-sold-out “I Forgot To Make A Pie” session with dough practice and fillings, and her upcoming live demos. The throughline is preparation: test new recipes before the big day, plan components you can make ahead, and use the freezer as your ally... all keys to sweet success. Happy holiday baking!

Subscribe, share with a friend who loves dessert, and leave a review with your biggest pie question—what should we bake together next?

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A private chef who learned pasta in an Umbrian cellar, sold out DC markets with recipe cards, and now feeds Pittsburgh with allergy-aware comfort food? That’s Barbara Ann of A B Kitchen, and her story is a tour of how real-world cooking can be both nourishing and exciting without getting fussy.

We visit the nuts and bolts of Barbara's off-site private chef model: custom meal prep, catering that accommodates varied diets, and partnerships with trusted nutrition pros to align flavor with macros and recovery goals. Her background spans DC restaurant trenches, global travel influences, and seasons on Pennsylvania organic farms. Plus a stint at Whole Foods helped guide what cools quickly, reheats cleanly, and still tastes fresh on day two.

We also venture across town to spotlight Tram’s Kitchen, a cash-only Vietnamese staple where plastic tablecloths hide a kitchen making one of Pittsburgh’s most satisfying bowls of bún bò Huế. Creator Karen Hoang explains why the spicy broth, tender noodles, and “no ambiance, all flavor” ethos make it a must-visit when you want substance over scene.

For a quick home win, Lisa Ray from Hamajack Heat Company drops a three-minute guacamole: one avocado, a spoon of Sublime jalapeño sauce, lime, and salt. It’s the kind of recipe shortcut that we love.

Press play, then subscribe, rate, and share with a friend who loves hidden gems and smarter comfort food. Got a favorite no-frills spot or a go-to weeknight hack? Tell us—your tip might make the next show.

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We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that’s fast becoming Pittsburgh’s coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu’s range is deliberate.

The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV options sit proudly next to the classics so guests can pace the night without losing the ritual. 

Danielle and Rob have been taking notes and capturing inspo along their established F&B careers and shared travel as life partners. Design drives the feel of Hey Babe with curves, custom lamps, and stained glass that nods to the church across the street, along with remembered flavors punctuating menu and drink items... ever heard of Pandan?

To cap off our episode, resident wine expert Catherine Montest shares a zero‑stress mulled wine recipe—two bottles of red, a hit of brandy, warm spices, citrus zest, and gentle heat—perfect for fall gatherings, holiday parties, or a quiet Sunday game. 

If this conversation leaves you hungry and a little inspired, hit play, save the recipe, and come hang at Hey Babe. 

Enjoyed the show? Subscribe, share with a friend, and leave a quick review to help more Pittsburgh food lovers find us.

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(00:55) A state-of-the-art kitchen hidden beside a glasshouse, garden-fresh herbs clipped minutes before class, and a room wired like a studio so every chop and sauté is easy to follow—this week we head inside Phipps’ Botany Hall Teaching Kitchen with Culinary Programs Manager Tess Monks to see how Pittsburghers learn to cook together. 

(08:24) We dig into the secret sauce: produce from the Phipps gardens, botanical beverages that blend plant science with bar craft, and the bread-art phenomenon of botanical focaccia that sells out on sight. Tess has built the program from a blank slate in 2018, partnering with chefs who bring deep cultural roots and plant-forward imagination, and expanding into culinary medicine. 

(33:06) We also step outside the classroom. Chef Kate Romane shares her Monday refuge at Hey Babe in East Liberty—yes to the crispy eggplant and a dialed in wine list—while Thai cook and PBS Great American Recipe contestant Suwanee Lennon guides us through an approachable Thai Larb. 

If this speaks your language, subscribe, share with a friend who needs kitchen inspiration, and leave a quick review—what guest should we feature next?

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Craving a dining scene that welcomes everyone at the table? We dive into the moves Pittsburgh restaurants and bars are making to create truly inclusive menus—thoughtful vegetarian mains, standout zero-proof cocktails, and the kind of service that makes every guest feel seen. 

(00:36) We kick off with an update from author Maria C. Palmer and the story of her father Joseph Costanzo Jr. and the legendary Primadonna Restaurant. From pre-production to first interviews and a set at Rico’s, it’s a family love letter to the city’s culinary grit and ambition.

(09:12) From there, we sit down with hometown journalist and content creator Angie Carducci (AngieLovesPGH) to explore what “welcoming” looks like today. Angie shares the small-business roots of her platform, her lifetime of vegetarian eating, and a recent health shift that led her to embrace the non-alcoholic movement. The insights are practical and personal: why listed NA options matter for inclusion, how Gen Z and wellness are reshaping bar programs, and what real craft looks like when mocktails stand shoulder-to-shoulder with cocktails.

(44:38) Plus, a fall comfort pick from DiAnoia’s is back to delight Karen Hoang and their many pumpkin-loving patrons. 

Enjoy the conversation? Follow, share with a friend who loves Pittsburgh food, and leave a rating or review so more curious eaters can find us.

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(00:40) The leaves are changing, there's a chill in the air, and our host is embracing the seasonal transition on this deliciously varied episode of The Pittsburgh Dish. Doug shares details from his recent end-of-summer cooking class that perfectly bridges the seasonal gap – featuring a mouthwatering menu of prosciutto-peach salad, basil-infused risotto topped with fresh corn relish, and fruit trifles showcasing summer's final berries and stone fruits.

(02:39) The episode takes a fascinating turn as wine expert Catherine Montest transports listeners to Chilean wine country, where she recently embarked on an extraordinary tasting adventure. Wine enthusiasts will particularly enjoy Catherine's spooky-season-appropriate tale of "Casillero del Diablo" (The Devil's Locker), explaining how one winery founder ingeniously protected his best bottles by spreading rumors of a haunted cellar over a century ago.

(12:51) For those enjoying apple-picking season, Carolyn Beinlich of Triple B Farms shares a treasured family recipe for "Nan's Apple Cake" – a simple yet delicious treat. Whether you're clinging to summer's bounty or embracing fall's flavors, this episode offers something to satisfy every seasonal craving. 

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We explore how GoodTaste! Pittsburgh and Nosh and Curd are bringing new flavors and experiences to local food lovers through events, cheese education, and creative pairings. We're on location at Mazzotta Winery where our guests share their journeys from personal passion to business success in Pittsburgh's vibrant culinary community.

• Dee Weinberg of GoodTaste! Pittsburgh has been creating food events for over a decade, focusing on "foods that people love and nobody's celebrating"
• Dee's upcoming Say Cheese event on October 5th, 2025 will showcase savory, sweet, hard, soft, domestic, and international cheeses
• GoodTaste! Pittsburgh also runs Pizza Fest and Bake It events with educational components and support for new businesses
• Danielle Doebereiner started Nosh and Curd after discovering a cheese book, building on her childhood love of melted cheese
• Nosh and Curd offers a cheese shop, coffee, workshops, and catering services within a 60-mile radius
• At the Say Cheese preview, guests experienced raclette stations, wine pairings, and creative cheese applications
• Foodie friends unanimously chose the interactive raclette experience as their favorite bite of the event

Say Cheese by Good Taste Pittsburgh is happening Sunday, October 5th, 2025. Tickets are available now at www.goodtastepittsburgh.com.

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(01:03) Lisa Ray of Hammajack Heat Company joins us to share the delightful origin story behind their uniquely named hot sauce brand – a four-year-old's adorable mispronunciation that became the perfect business name.

(16:12) Lisa walks us through the fascinating fermentation process that gives their sauces distinctive depth and complexity. Though she admits she wasn't initially a hot sauce enthusiast herself, Lisa now crafts some of their most popular flavors, including their best-selling Ginger sauce featuring coconut milk and ginger root. We explore their product line from the original OG sauce to accidental creations like their tomato-free barbecue sauce that became a hit with customers who have nightshade sensitivities.

(22:20) The big news? Pittsburgh's very first Hot Sauce Festival is happening October 4th 2025 at Velum Fermentation on the South Side. Rather than viewing other sauce makers as competition, Lisa has invited 17 competitors to join the celebration, creating a collaborative event featuring food vendors, a hot pepper eating contest, and even a "fire and ice challenge" benefiting Animal Friends for Veterans.

(40:46) We also hear from Ashley Cesaratto about her favorite mobile pizza experience at Vitalia Wood Fired Oven, and Vonn and Quay of Burghade Lemonade share their mouthwatering Jamaican jerk mushroom pasta recipe. 

Whether you're a heat seeker or just curious about Pittsburgh's evolving food scene, this episode delivers a flavorful journey through one of the city's hottest culinary success stories.

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Have you ever wondered what makes Bangladeshi cuisine distinctive in a world where "curry" often becomes the default descriptor for South Asian food? This week, we learn about the vibrant food culture of Bangladesh with Anika Chowdhury, food blogger and contestant from PBS's The Great American Recipe.

(01:04) Anika shares her Bangladesh – "a country obsessed with food" – where she grew up surrounded by passionate food conversations and deeply seasonal cooking. Unlike our American supermarkets where ingredients appear year-round, Anika describes the special anticipation of waiting for tomatoes in winter or mangoes before monsoon season. 

(16:17) Anika is on a mission to showcase Bangladeshi cuisine beyond curry dishes. She explains how the simple techniques of her culinary heritage make seemingly complex flavors accessible to home cooks everywhere. As proof, she walks us through preparing tomato bhorta, a versatile dish perfect for summer's tomato bounty. Find more Bangladeshi dishes on Anika's blog, Kitchen Gatherings. 

(23:53) We also welcome Karen Hoang as our newest contributor! This Vietnamese-American transplant shares her journey from rarely dining out as a child of immigrants to becoming one of Pittsburgh's most enthusiastic food explorers. And she has the social media content to prove it. 

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