The Pittsburgh Dish – Détails, épisodes et analyse

Détails du podcast

Informations techniques et générales issues du flux RSS du podcast.

The Pittsburgh Dish

Doug Heilman

Arts

Société & Culture

Business & Entrepreneuriat

Fréquence : 1 épisode/8j. Total Éps: 107

Do you really know the food scene of Pittsburgh?! The Pittsburgh Dish introduces you to the people, places, and recipes that make our regional cuisine so special. By sharing personal stories, weekly recommendations, and community recipes, we aim to inspire you to connect with local taste makers and experience the unique flavors that shape our city.

Lire plusRéduire

Site

RSS

Apple

Données mises à jour le 04/07/2026

Classements récents

Dernières positions dans les classements Apple Podcasts et Spotify.

Apple Podcasts

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://www.buzzsprout.com/2304813/support
59 partages
https://www.buzzsprout.com/twilio/text_messages/2304813/open_sms
35 partages

https://buymeacoffee.com/thepittsburghdish
59 partages
https://mariacpalmer.com
1 partage

Qualité et score du flux RSS

Évaluation technique de la qualité et de la structure du flux RSS.

Qualité du flux RSS

Correct

Score global : 78%

Historique des publications

Répartition mensuelle des publications d'épisodes au fil des années.

Year

Derniers épisodes publiés

Liste des épisodes récents, avec titres, durées et descriptions.

057 Olive Visco of Polska Laska

Saison 2 · Épisode 57

lundi 12 mai 2025 • Durée 39:34

(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!

Support the show

Liked the episode? We'd love a coffee!

Lire plusRéduire

056 Shelly Danko+Day Talks Food Evolution

Saison 2 · Épisode 56

dimanche 4 mai 2025 • Durée 40:38

(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.

Support the show

Liked the episode? We'd love a coffee!

055 Simon Chough of Soju Pittsburgh

Saison 2 · Épisode 55

dimanche 27 avril 2025 • Durée 49:30

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!

Support the show

Liked the episode? We'd love a coffee!

054 Dagny's Eatery, Carnegie's Coziest Kitchen

Saison 2 · Épisode 54

dimanche 13 avril 2025 • Durée 44:49

(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!

Support the show

Liked the episode? We'd love a coffee!

053 Chloe Newman, Baking up Community with Sourdough

Saison 2 · Épisode 53

dimanche 6 avril 2025 • Durée 45:32

(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.

Support the show

Liked the episode? We'd love a coffee!

Lire plus

052 Rick Sebak - Hot Dogs, History, and Hidden Food Gems

Saison 2 · Épisode 52

dimanche 30 mars 2025 • Durée 48:17

(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.

Support the show

Liked the episode? We'd love a coffee!

051 Panuozzo Passion with '77Club

Saison 2 · Épisode 51

dimanche 23 mars 2025 • Durée 35:14

(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!

Support the show

Liked the episode? We'd love a coffee!

050 Rebecca and Autumn Post Pittsburgh's Food Scene

Saison 2 · Épisode 50

dimanche 16 mars 2025 • Durée 27:45

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.

Support the show

Liked the episode? We'd love a coffee!

Lire plusRéduire

049 Ryan Peters: A Rise to Fame with Flour and Eggs

Saison 2 · Épisode 49

dimanche 9 mars 2025 • Durée 37:49

(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.

Support the show

048 Community Kitchen Pittsburgh, Transforming Lives Through Food

Saison 2 · Épisode 48

dimanche 2 mars 2025 • Durée 40:38

(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.

Support the show

Liked the episode? We'd love a coffee!

Lire plusRéduire

Podcasts Similaires Basées sur le Contenu

Découvrez des podcasts liées à The Pittsburgh Dish. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !

Il n'y a pas de contenu associé à ce podcast.

À propos Méthodologie Contact Me soutenir Politique de confidentialité Mentions légales

The Pittsburgh Dish – Détails, épisodes et analyse

Détails du podcast

Classements récents

Apple Podcasts

Spotify

Liens partagés entre épisodes et podcasts

Buzzsprout2

Other2

Qualité et score du flux RSS

Historique des publications

Derniers épisodes publiés

Podcasts et contenus similaires

Podcasts Similaires Basées sur le Contenu

Podcasts Similaires Basées sur le Contenu

Buzzsprout2

Other2

Apple Podcasts

Spotify