(00:39) Immerse yourself in the captivating world of Megan McGinnis, affectionately known as the Cheese Queen of Pittsburgh, and uncover the secrets behind her charcuterie shop in Mount Oliver. Discover how Megan's passion for local cheeses, foods from women-owned businesses, and her expertise in creating stunning grazing tables has cemented her place in Pittsburgh's culinary scene. Hear her inspiring story as she pivoted from event hosting to opening her cheese shop during the pandemic, embracing her family's endearing nickname and turning it into a brand synonymous with quality and local pride.

(07:22) Explore the deep-rooted partnerships that make Megan’s offerings truly exceptional. By sourcing top-quality products from trusted local vendors like Pleasant Lane Creamery, Batch LLC, Chapel Valley Honey, and Brown Bear Bread, Megan ensures that every charcuterie board is a celebration of Pittsburgh’s finest. 

(13:02) We reflect on the rich heritage of her family's business since 1946, the pioneering McGinnis Sisters Food Stores, and Megan's future vision for creating agro-tourism experiences that aim to connect patrons to local farms and producers. 

(28:10) And if brunch is your scene, you won't want to miss hearing from Alex and Chantal Huff of the Hungry Huffs, who rave about Scratch & Co. in Troy Hill. Plus some home cooking with Ashley Cesaratto in the form of crispy chicken. Join us for a flavorful exploration of Pittsburgh's vibrant local food.

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(00:39) Join us as we uncover the heartwarming story of Kamila and Damir, the dynamic duo behind Soul Pasta. In this episode, we explore their remarkable journey to the United States, from owning a pasta shop on Baum Boulevard to embracing a business model that includes pop-ups, farmers markets, catering, and the unique Pasta Club subscription service. Their motivation? More family time and community involvement, all while maintaining their commitment to authentic, handmade pasta and sauces.

(12:07) Imagine embarking on a road trip across 44 states only to find yourself stuck in Pittsburgh during a pandemic. This was the unexpected turn in Damir and Kamila's story that led them to bond realizing the dream of opening a restaurant. Their adventure is filled with challenges like language barriers and navigating local business regulations. Yet, the support and camaraderie of their neighbors and landlords turned obstacles into stepping stones toward their culinary aspirations.

(32:17) We wrap up with a taco recommendation from Julie Engelbrecht of @girleatsburgh and a flavorful recipe of Kazakh cuisine, Beshbarmak. Pull up a seat and enjoy!!

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(01:00) Ever wondered how a Father's Day gift can ignite a passion and transform a career? This week, we sit down with Jon Lloyd, a self-taught barbecue enthusiast who turned his newfound love for smoking meats during the pandemic into a thriving private chef business in Pittsburgh. He shares the variety of services he offers, including intimate dinners, large catering events, and cooking classes at local venues like the Kitchen by Vangura and Third Space Bakery.

(06:49) Get inspired by the success story behind “Holy Smokes BBQ,” Jon's YouTube channel that has captivated nearly 8,000 subscribers. With his background in graphic design and marketing, Jon crafts appealing and authentic content that resonates with viewers, like making crispy chicken wings on a smoker. 

(14:20) Learn about his pivot into the private chef world, how his Southern roots influence his bold culinary creations, and he teases some new pursuits into the culinary TV world. 

(29:13) Later on this episode, we dive into wine serving temperatures with insights from wine expert Catherine Montest, helping you elevate your culinary experiences at home. And we end with elevated crispy treats from Sophia Lo of the Citycast Pittsburgh Podcast. Tune in for a deliciously inspiring conversation filled with practical tips, personal stories, and a shared passion for food.

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(00:34) We welcome Kanika, also known as the Indian Somm and That Curry Smell, to The Pittsburgh Dish. This episode promises to enrich your culinary knowledge, blending Kanika's Indian heritage with her passion for gastronomy and vino. As a biomedical scientist by day and a culinary connoisseur by night, Kanika offers a unique perspective on making traditional Indian dishes accessible and delightful. From her Indian essentials class to her chai pani sessions, discover how you too can master the art of Indian cooking with ease.

(16:55) Kanika's cultural journey from India to Pittsburgh is both heartwarming and enlightening. She shares her favorite family recipes and her transition to life as an international student at Carnegie Mellon University. Through her experiences with iconic Pittsburgh foods like the Primanti Brothers' sandwich to pizza, discover how she adapted to a new country and developed a passion for cooking. Kanika’s story underscores how food can bridge cultural gaps, create connections, and turn unfamiliar places into a home.

(21:05) Join us as we explore Pittsburgh's vibrant food scene through Kanika’s eyes. From local favorites like Allegro Hearth Bakery to hidden gems such as Udupi Cafe in Monroeville, Kanika’s experience will have you craving an adventure. She also shares a personal touch by recounting meeting her husband. And be sure to check out Kanika’s upcoming classes and events. 

(33:56) We also hear local food recommendations from Emily Struhala, and get a taste of Zita Edsall's Lazy Key Lime Pie Icebox Cheesecake recipe, perfect for summer. This episode is a flavorful journey you won't want to miss!

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(00:35) Ever wondered how a beloved Pittsburgh restaurant turned an old firehouse into a culinary gem? Join us as we sit down with Andrew Heffner, the general manager of Bar Marco, to uncover the inspiring journey. Andrew shares the secrets behind their unique dining experience and the importance of staff longevity, creating a sense of community that keeps patrons coming back.

(07:28) Get ready to immerse yourself in the flavors of Italy's Piedmont region, right in Pittsburgh's Strip District. A commitment to local sourcing and seasonality shapes Bar Marco's evolving menu, while thoughtfully crafted cocktails and natural wines round out the experience. Plus, hear about their innovative decision to eliminate tipping, ensuring a sustainable and supportive environment for their dedicated staff.

(50:52) As a bonus, fellow Great American Recipe contestant John Hinojosa joins us to share his San Antonio-style Tlacoyos recipe. This episode is packed with rich culinary insights, making it an unmissable treat for any food enthusiast.

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Hey Everyone, we're coming back from summer vacation and thought you might have an appetite for more great food stores. Enjoy this 'small bite' as we head back into full episode mode. 

Find out Bar Marco's full story in our upcoming Episode 025, debuting 8/5/24!

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Hey Pittsburgh Dish listeners, it’s Doug! I wanted to let you know that we’re taking a short summer break, but don’t worry we’ll be back again very soon on 8/5/24 with fresh Episode 025. 

In the meantime, I hope you catch up on one of our first 24 Episodes, and be sure to tell a friend about the show. It really helps us out. Thanks so much for listening, and you’ll hear from us again really soon.

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(00:51) On this episode of The Pittsburgh Dish, we dive into the culinary journeys and innovative business ventures of Zita Edsall and John Lopez, the brilliant couple behind Chip and Kale Plant-Based Meals. What if you could revolutionize your dinner routine with just a few clicks? Zita’s devotion to cooking has led her to create versatile, pre-prepped meal kits that cater to both vegan and non-vegan palates, ensuring that dinner time is no longer a chore but an enjoyable experience. Their local focus brings nutritious and delicious meals right to the tables of Pittsburgh and the surrounding regions. 

(10:18) We also embark on John and Zita's other a mouth-watering adventure with Sidehustle Pizza, a pizza pop-up business that started from a simple birthday gift. From John's fiery “Margo,” and the crowd-favorite hot sausage pizza known as the “Sal" we learn about the Neo-Neapolitan style behind these culinary delights. Pizza cooked to perfection in high-heat Gozney ovens illustrates how passion and determination can turn simple ideas into a thriving endeavor.

(34:54) The episode wraps up with a roaming latte stop with Ana.Eats.Pgh. Plus, we get an exciting recipe for Swedish moose meatballs from Kim Sherry of Alaska. Tune in for an episode packed with entrepreneurial spirit, culinary passion, and some mouth-watering dishes!

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(00:54) Ever wondered how a food co-op can transform a community? In this episode of The Pittsburgh Dish, we're joined by Tyler Kulp, the interim general manager of East End Food Co-op, who takes us on a fascinating journey through the unique, community-based essence of the co-op. Tyler sheds light on their vast selection of every day items, bulk grains, and fresh local produce, as well as the gradual reopening of their cafe post-COVID. As the co-op is open to everyone, we decode the perks of membership, which include not just discounts but a voice in the co-op's governance.

(10:05) Tyler shares the co-op’s deep commitment to community values, sustainable practices, and exceptional customer service that sets it apart from large competitors. We also delve into the positive worker experience at the co-op, highlighting comprehensive benefits, fair wages, and the tight-knit community of employees, some of whom have been with the co-op for decades.

(24:06) Get inspired by the East End Food Co-op’s sustainability initiatives and community engagement efforts. Discover their partnership with Zero Waste Wrangler for composting and recycling, and learn about their presence at community events like VegFest. 

(31:51) We also check in with Ashley Cesaratto on a dining spot for any special someone in your life. As a final treat, Adjo Honsou shares her cherished black-eyed peas recipe, complete with tips and pairing suggestions, promising a wholesome culinary experience. Tune in for an episode brimming with insights into our vibrant local food scene.

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(00:35) What happens when a family-run restaurant transitions to the next generation? Join us as we chat with Todd Brezinski, co-owner of Jimmy Wan's in Fox Chapel, who shares the challenges and triumphs of modernizing a beloved family business. Todd and his wife, Kristen Wan, have made significant strides in both learning and leading the restaurant, with a move back to Pittsburgh, immersing themselves in the Fox Chapel location. You'll hear about customer favorites like General Tso's chicken, behind the scenes butchery, and how their upscale cocktail service sets them apart.

(12:27) Ever wondered how a restaurant empire begins? Todd recounts the history of the Wan family, from his father-in-law's move from Taiwan to New York, to the establishment of successful restaurants across multiple states. And discover the vital role community connections play in Pittsburgh's restaurant scene. Supporting local restaurateurs has been a cornerstone of their success, fostering mutual growth and loyalty.

(27:30) Plus, this episode serves up fun insights into summer grilling and wine pairings, along with a recipe of the week of Shrimp and Grits with a unique low country approach. Don't miss a bite!

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