The Pittsburgh Dish

(00:55) Kate Clemons reveals the journey of Brown Bear Bread Company, a story of passion, persistence, and finding your true calling. What began in 2020 as home baking experiments during the pandemic transformed into a church basement operation, then a full café in Mount Oliver, and finally found its perfect home in New Brighton's vibrant small-town setting.

(10:03) Their five-year-old sourdough starter (affectionately named Phil) brings distinctive character to their breads – especially their cult-favorite sourdough English muffins that require a full two days of preparation. Kate shares how customers with gluten sensitivities often find they can enjoy Brown Bear's naturally fermented sourdough when commercial breads cause problems.

Despite having "Bread" in their name, Brown Bear has evolved into a comprehensive bakery experience. From laminated pastries and custom cakes to savory options and weekend brunch, Kate and her partners Dan and Kaylie have created a menu that balances artisan techniques with approachable favorites. Their philosophy is simple: make food they themselves would want to eat, using straight forward ingredients. 

(23:21) What makes this story so fascinating is Kate's own evolution from classically trained opera singer to passionate baker and business owner. Her early experience at a patisserie during college planted seeds that would later bloom into Brown Bear Bread Company, demonstrating how life's journey often takes unexpected but meaningful turns.

Whether you're a sourdough enthusiast, looking for a destination-worthy baked treat, or simply inspired by small business success stories, Brown Bear Bread Company offers something special. Visit them in New Brighton, catch them at local farmers markets, or follow their mouthwatering Instagram feed to experience handcrafted baking at its finest.

(36:38) Ashley Cesaratto continues our trip Beaver county with a recommendation to Biba, and Dagny Como brings us back to the home kitchen with a suggestion for up-leveled beef tallow french fries. Bring your ears and appetite!

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What makes a truly extraordinary pizza? It's a question that Pittsburgh pizza masters Patrick Elston of Gus Franco's and Pete Tolman of Ironborn Pizza have spent years perfecting—crafting distinct styles that have earned them regional championships and devoted followings.

(00:52) Patrick's journey began with a mobile wood-fired pizza trailer in 2018, eventually establishing Gus Franco's brick-and-mortar location in Lower Burrell. His "American baker style" pizza represents a careful evolution from Neapolitan traditions, with meticulous attention to dough fermentation and bread-making techniques. The result? A perfectly crispy yet light crust that recently earned him recognition as the Northeast Region champion for traditional pizza at the International Pizza Expo.

(22:59) Meanwhile, Pete Tolman transformed a chance encounter with Detroit-style pizza during a Colorado ski trip into Ironborn Pizza, now thriving with locations in Millvale and the Strip District since 2017. His distinctive inch-plus-high crust with a lacy cheddar cheese edge has gathered its own accolades, including multiple Northeast regional championships. Beyond pizza, Ironborn's Strip District location showcases handmade pasta, fresh meatballs, and a full bar experience.

What truly sets these pizza makers apart is their dedication to craft. Patrick describes the intense relationship with his wood-fired oven—moving pizzas through five different "spots" during busy service, constantly managing heat, and treating each pie as an artistic creation. Pete reveals the science behind his dough, which rises higher than traditional Detroit-style, creating Ironborn's signature airy texture. Both prioritize quality ingredients, including non-bromated flours and proper fermentation, challenging the notion that pizza is merely "junk food."

(32:27) Their friendship exemplifies Pittsburgh's collaborative food scene—they attend pizza competitions together, celebrate each other's successes, and even share monthly dinners with their families. Their approach to business growth remains deliberately measured, with Patrick slowly introducing Sicilian pizzas and Pete focusing on strengthening operations at his existing locations.

Whether you're craving Patrick's "Hot Dad" pizza with sopressata and hot honey or Pete's white pie with garlic cream and roasted tomatoes, these pizza masters prove that Pittsburgh's pizza scene has evolved into something truly special. Visit them soon to taste what championship-level dedication to pizza craft really means.

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What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.

(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.

(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.

What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection. 

(33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight. 

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Ever dream of eating for a living? In this mouthwatering episode, we feast on conversations with two culinary personalities who stumbled into food careers through unexpected paths.

(00:48) First, we chat with B Dylan Hollis, the vintage recipe TikTok sensation whose theatrical taste tests of bizarre historical dishes like "pork cake" have captivated millions. Dylan shares how boredom and a collection of old cookbooks transformed this jazz pianist into a cookbook author with an obsession for America's forgotten flavors. His new book, "Baking Across America," explores regional specialties from across the nation, including Pittsburgh's beloved strawberry pretzel salad. Don't miss Dylan Hollis's Pittsburgh visit on May 27th at the First Unitarian Church in Shadyside! 

(12:16) Then, Hal B Klein, senior food writer and dining critic for the Pittsburgh Post-Gazette, takes us behind the scenes of professional food journalism. From an acting career in early adulthood, Hal pivoted to a gastronomic calling, pursuing food studies at Chatham University, then eventually becoming one of Pittsburgh's most trusted culinary voices. He shares insights on hidden restaurant gems (like an authentic Uzbek kitchen disguised as "Vinny's Pizza"), Pittsburgh's collaborative chef community, and how a once-picky eater transformed into someone who eagerly explores every cuisine. Follow Hal B. Klein's adventures @HalBKlein on Instagram for your guide to Pittsburgh's most exciting eats.

Both Hal and Dylan exemplify how curiosity and openness can transform not just careers but relationships with food itself. Whether you're a dedicated foodie or simply someone who enjoys good eating, this episode offers a delicious exploration of culinary passion, cultural exchange through food, and Pittsburgh's evolving restaurant landscape.

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(00:37) A pierogi crafted with love isn't just food—it's heritage on a plate. For Olive Visco, owner of Polska Laska in Sharpsburg, these Polish dumplings represent generations of maternal tradition transformed into a thriving business. 

Polska Laska began as pandemic pierogi pop-ups before evolving into what Olive affectionately calls her "Polish diner"—a warm, inviting space where traditional recipes meet creative innovation. The counter-service eatery serves classics like potato cheddar pierogi, but don't be surprised by adventurous variations such as buffalo chicken and bagels & lox. Along with soups to desserts, it's the signature Polish Platter that may be Olive's "claim to fame," offering generous portions of various menu items that customers often share. 

(18:01) Beyond the food, motherhood has shaped Olive's entrepreneurial journey. After years working in Pittsburgh's restaurant industry, becoming a mother crystallized Olive's vision for Polska Laska as a true brick and mortar. Despite initial anxiety about balancing new motherhood with restaurant ownership, she found resolve in building something meaningful for her family's future. With support from her husband Sky, who works at the restaurant daily, and parents who contribute to menu planning and decor, Polska Laska truly embodies its familial roots.

Every element of the restaurant carries personal significance—from the counter built by Olive's father to the vintage dishware and art adorning the walls. Whether you're craving familiar comfort food or curious about Polish cuisine with a twist, this neighborhood gem proves that culinary innovations often begin with honoring what came before.

(35:36) And later in the show, if fresh summer produce is in your future, Roxanne Easley shares her veggie-packed lasagna recipe to put garden abundance to good use. Pull up a chair and bring your appetite! 

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(01:02) What transforms our relationship with food? For Shelly Danko+Day, host of "With Bowl and Spoon" podcast, the answer lies in those pivotal moments that shape our "personal food evolution" - the turning points that fundamentally change how we approach eating, cooking, and sharing meals.

(06:52) Shelly's own journey embodies this evolution perfectly. From keeping chickens in Pittsburgh before it was legally sanctioned to working for nearly a decade in urban food policy, she eventually found her calling documenting others' transformative food experiences. "Everybody has a food story," she explains, whether they're award-winning chefs or everyday people who've experienced that perfect bite that changed everything.

(20:15) Our conversation reveals how deeply intertwined food is with our identities and histories. Shelly shares touching memories of her grandmother Morley's simple yet profound influence through home-canned tomatoes, which became the foundation for her ultimate comfort food. Her Polish grandmother Helen's homemade pizza business - started after becoming a widow - demonstrates how food becomes not just sustenance but survival and connection.

We all experience these food evolutions throughout our lives. Whether it's developing a taste for spicy cuisine (as Shelly did through her husband's influence) or rediscovering a childhood recipe, these moments connect us to culture, community, and our own histories in profound ways. 

(33:30) Later in the show, Rick Sebak recommends Showcase Barbeque for that perfectly smoked feast, and Pam Luu shares a cheat-code recipe for her mom's Bánh Cuôn, beloved Vietamese rice rolls. 

Listen to discover the foods that have shaped your own evolution and the stories behind the dishes that might change how you eat forever.

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What happens when you blend Korean heritage with American upbringing and add a splash of Hawaiian influence? You get Soju, a restaurant that defies easy categorization while serving up some of Pittsburgh's most intriguing flavor combinations.

(00:37) Chef Simon Chough welcomes us into his Garfield restaurant for a candid conversation about cultural identity through food. "Soju is a direct reflection of myself and my experiences," he shares, explaining how dishes like kimchi nachos with wonton chips and nori-dusted French fries represent his personal journey rather than adherence to traditional Korean cuisine. Simon's culinary perspective was shaped by family meals prepared by his grandmother, who adapted Korean recipes using ingredients available at the local Giant Eagle.

(18:47) Simon recounts the restaurant's recent struggle with disaster. When pipes burst during a January cold spell, flooding the dining room while the restaurant was closed, the Pittsburgh community rallied with donations to support staff during the two-month closure. "Never underestimate the community around you," Simon reflects, noting how this challenging period actually renewed everyone's passion for the restaurant.

(30:11) Simon's path to restaurateur wasn't straightforward – from studying biochemistry in Hawaii to working unpaid in a prestigious kitchen, his story illustrates the winding journey many chefs experience. Now firmly established in Pittsburgh's culinary landscape, he pays it forward by offering pop-up opportunities to emerging chefs and promoting other local restaurants on his social media. Follow Simon's culinary adventures on Instagram and experience for yourself why his "Korean food is Japanese food's casual cousin" philosophy creates dishes that are impossible to resist.

(47:38) Later in the show we get a quick wine pick from Catherine Montest for pork barbecue and a day-off recipe from Third Space owner/baker Chloe Newman. Come hungry!

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(00:57) Step through the door of Dagny's Eatery in Carnegie and you'll quickly discover it's not just another sandwich shop. It's an extension of owner Dagny Como herself, who creates an atmosphere so welcoming you might forget you're not actually sitting in her home kitchen.

Located on East Main Street, this cozy spot represents a brave pandemic-era pivot from banking to food entrepreneurship. Running a one-woman operation means Dagny handles everything—taking orders, preparing food, serving customers, and cleaning up—all while maintaining genuine conversations with everyone who walks through her door. "It's almost like you're performing," she explains, but this performance comes naturally as she multitasks with intuitive ease.

(21:22) What makes the food special isn't complexity but attention to detail. From "The Ray" sandwich with its game-changing pepperoncini relish to the legendary "Daci Cake" (think Hostess cake "on steroids"), everything is made from scratch with care. Many items carry deep personal significance, like sandwiches named for her grandparents whose photos hang in the shop alongside family heirlooms that bring Dagny joy as she works.

Beyond the daily menu of breakfast items, hot sandwiches, and made-from-scratch sweets, Dagny brings out her Blackstone grill during Carnegie's community events to serve smash burgers, hotdogs, and cheesesteaks. These gatherings represent everything she loves about her adopted neighborhood—its walkability, diverse businesses, and tight-knit support system. Whether you're a regular whose order she knows by heart or a first-time visitor, Dagny's passion for feeding people well shines through in every bite. 

(34:07) Later in the show, do you have that true favorite restaurant? Autumn Pawelec shares her love for Alla Famiglia in Allentown. Plus Chef Fernando Canales of the Fairmont Pittsburgh shares a favorite at-home dish that you can do as well. Hope you have a big appetite!

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(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.

(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.

(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.

(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.

Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.

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(00:55) Rick Sebak occupies a special place in Pittsburgh's cultural landscape. For nearly four decades, he's crafted documentaries that capture the essence of our region, always with a keen eye for how food connects us to place and memory. "I celebrate Pittsburgh," he says simply, though his work does anything but take a simple approach to storytelling.

What makes Rick's style so compelling is his deliberate choice to step away from the spotlight. "I never think I'm the story," he explains, preferring what a colleague once called "an explosion of voices" – letting the people he meets tell their own tales. This approach has carried him from showcasing local institutions like Kennywood and the bygone Original Hotdog Shop of Oakland, to traveling cross-country capturing America's diners, bakeries, and shoreline foods for national PBS audiences.

(26:10) Our conversation weaves through Rick's formative upbringing with food – from his mother's home-cooked meals in Bethel Park to his transformative years abroad in France and Brazil. These experiences shaped not just his palate but his understanding that food tells our cultural story in ways politics and formal history often miss.

(35:35) We explore his current projects, including the upcoming "Lucky to Live in Pittsburgh" premiering April 10th on WQED, featuring stories about Weatherbury Farm's ancient grains and other regional treasures. Rick also shares his latest Pittsburgh food experiences – from the Grant Bar's dual-style pork chops to Chaykhana's Uzbek cuisine in the West End. We end with a wine pick from Catherine Montest to pair with Rick's beloved 'cowboy' cookies. 

This episode offers a glimpse in cultural storytelling through the lens of what we eat, who prepares it, and how these experiences shape our memories and communities. As Rick puts it, quoting a saying he's adopted: "All food history is written on jello" – acknowledging both the fluidity and the fundamental importance of our culinary traditions.

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