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The Pittsburgh Dish: Daily Summaries Delivered
by Doug Heilman
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.
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The most recent episodes — sign up to get AI-powered summaries of each one.
- 2 weeks ago44 min
108 Alyssa and Greg of 412 Food Rescue
Perfectly good food gets thrown away every day, while neighbors a few miles away worry about their next meal. That disconnect is exactly what 412 Food Rescue is built to solve. We're joined by Alyssa Cholodofsky, CEO of 412 Food Rescue, and Greg Austin, Director of Distribution Initiatives, to break down how a smart, volunteer-powered system moves surplus food quickly and safely across Pittsburgh. We talk through the Food Rescue Hero app, the “matchmaking” technology that alerts ...
- Jun 28, 202632 min
107 Chef Janet's Summer Hacks, Tips, and More
Your summer plans are booked, the grill is hot, and somehow the simple question “what should we bring?” ignites stress. We sit down with Janet Loughran, aka Chef Life Hacks, to share the kind of real-world grilling tips, picnic hacks, and beach-day fixes that make you feel like you planned everything on purpose, even if you didn't. We talk charcoal grilling and an unexpectedly effective way to clean grill grates. Janet also breaks down cooking techniques that instantly upgrade your pla...
- Jun 21, 202638 min
106 Chef Jackie Page - American Soul on a Plate
A chef’s career can start early, or it can ignite the moment someone finally tells you, “You can do this.” Chef Jackie Page joins us to share the real story behind her Pittsburgh food journey, from years in restaurants to returning to culinary school at 47 with her sister’s help and belief. We dig into what Jackie is known for in Pittsburgh catering and private chef work, including shrimp and grits and roasted chicken that falls off the bone. She also breaks down how she plans menus wi...
- Jun 14, 202637 min
105 Mike Godlewski of EYV Restaurant
What happens when a chef builds an entire menu where vegetables are the main event, and then commits to it night after night, season after season? Chef-owner Mike Godlewski joins us from EYV Restaurant (Eat Your Veggies) to explain how vegetables become the star of the plate through classical technique, fearless creativity, and a clear point of view he calls “the steakhouse of vegetables.” Mike breaks down the thinking behind dishes like his cabbage pastrami, plus the practical realities of ...
- Jun 7, 202640 min
104 Laura Magone - The Wedding Cookie Table Community
The wedding cookie table is one of Pittsburgh’s most joyful food traditions. We sit down with Laura McGone, founder of The Wedding Cookie Table Community, to talk about how a simple Facebook page started in 2015 as research for a documentary, and grew into a network of bakers preserving family recipes, cultural identity, and the “cradle to grave” role cookies play in our lives. Laura challenges the common myth of the cookie table origin story. We also get into why recipe boxes matter, ...
- May 31, 202638 min
103 Jia Ji of @JiaAnimalSelfies
We're joined by Jia (you may know them as @JiaAnimalSelfies), a Pittsburgh creator with roots in Chengdu, Sichuan, and a deep love for the kind of food that doesn’t apologize for being specific. Jia shares their family’s path from China to Pittsburgh, including stories shaped by the Cultural Revolution, immigration, and the restaurant work that helped make education possible. We talk about what “secret menu” really means, why it exists, and how to explore it without treating culture li...
- May 24, 202639 min
102 Mike Ambeliotis of Mediterra
We sit down with Mike Ambeliotis of Mediterra Bakehouse and Mediterra Cafe to talk about what it really takes to grow a family business without losing the craft, the standards, or the relationships that built it in the first place. A local bakery that still sells at Pittsburgh farmers markets is also baking bread for Whole Foods across the country, and that tension is what makes this conversation so good. We go upstream to the ingredients. Mike breaks down their heritage grain work, including...
- May 17, 202636 min
101 Zack Mazur, The Sizzle Sauce
A condiment that’s hard to categorize is usually the one worth chasing, and the Sizzle Sauce fits that bill. We talk with creator and owner Zack Mazur about a Pittsburgh-made sauce that starts with sweet barbecue vibes, shifts into a savory comfort-food depth, and then tags you with heat at the very end. Zack walks us through the real behind-the-scenes journey of building a small food business: the first batch made at home for his daughter’s chicken nuggets and fries, the rounds of tin...
About The Pittsburgh Dish
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.
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