Beyond The Menu is series of accessible gatherings, talks, and events to celebrate Pittsburgh’s food and beverage culture.  Our events are mostly free or with limited entry BTMlogofees as an attempt to create an inclusive environment for all residents of our region to share in the discussion of what food means to our City.

 

With you, we’ll reflect on the industry’s growth and share ideas about what it means to have a thriving food culture in a major metropolitan region. Most importantly, we want to tell our stories, learn from others and determine how we can continue improving our city, while providing accessibility to all.

During each event, we will be crowdsourcing through our Twitter feed to establish a shared Manifesto for what Pittsburgh food should mean for our region in the future [#pittsburghfoodmanifesto]. The goal is to provoke conversations about who’s left out, how we can affect change, and where we might go in the future through innovation and collaboration. With the help of Pittsburgh Food Policy Council, we’ll be collecting stories and ideas about how to make our food culture accessible to everyone. 

Beyond the Menu is presented by Flaherty & O’Hara, providing liquor licensing transactional, litigation counseling and related services to clients in the beverage alcohol industry. Supporting sponsors include Smallman Galley, the Nation’s first restaurant incubator, New Sun Rising, a social venture start-up program, MIT Enterprise Forum, Thrill Mill, First Course, an online education platform to teach food entrepreneurs business skills, and Shift Collaborative. The event is also part of the City of Pittsburgh’s signature Bicentennial Events happening in 2016.

Schedule of Events:

What makes the Pittsburgh “food scene”?

Panelists will discuss what is driving Pittsburgh’s food and beverage innovation. They will share their stories about the unique qualities of our region’s farming, dining, and drinking systems. Visiting guests will also share their experiences and personal narratives about food and culture beyond our region. We’ll aim to learn from one another about how we all can make our region an inclusive place to eat and drink.

Located at AlphaLab Gear
Hosted by MIT Enterprise Forum and Thrill Mill
Eats by Smallman Galley
Booze by Glades Pike Winery & Grist House Brewing

Registration required.

5:30pm Networking

Pittsburgh’s Parmesan Princess & Between The Eats Cooking Show co-host Terri Dowd

6:00pm Panel Presentation

Opening remarks: Mark Flaherty, Flaherty & O’Hara

Hosted by Terri Dowd
Jamilka Borges, S + P Restaurant Group, The former executive chef of Bar Marco
Rick Sebak, National food documentarian
Bill Fuller, Award Winning Executive Chef – Big Burrito Restaurant Group
Thomas Jamison, Founder & “Chief Cone” at Dream Cream Ice Cream

7:15pm Film Screening

“Best of Food Systems” by David Bernabo

7:30pm – 8:15pm Networking

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

Carey shares stories from inside the mind of chefs and how digital media shapes the way we understand the food and beverage scene. Prior to joining Bon Appétit, she was the Food Editor for The Huffington Post. Carey received her Master’s Degree in Food Culture and Communications from the University of Gastronomic Sciences in Italy and received her B.A. in Writing Seminars from Johns Hopkins.

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

Pittsburgh born now Brooklyn based, Brent is the butcher and restaurateur behind Rippers, a Far Rockaway beach joint, The Meat Hook, and Whitfield at Ace Hotel in East Liberty, PA. Brent will share how he helped shape the Whitfield to be noted as one of the country’s best restaurants in the country noted by bon appétit in 2016. He’ll also share trends and experiences that shaping his culinary experience and help us try to define what an inclusive food scene can be for our region.

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

Josephine will share how her Argentine roots influenced her path into the food and beverage industry. She started an effort to bring Argentine-style dulce de leche to our region. La Dorita’s “milk caramel spread” is offered in multiple stores throughout southwestern Pennsylvania and in Whole Foods market. Her latest venture is La Dorita’s Kitchen Share Program, an incubator kitchen available to start-up food entrepreneurs who need consulting services.

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

More than two decades ago, Pittsburghers were hard pressed to tell the difference between a cachapa and a chalupa. Nick’s Mexican roots gave him the courage to put down the first Mexican grocery store in Pittsburgh. A farmer by heart, Nick paved the way for adventurous chefs. He took chances, worked hard, and in true Pittsburgh-fashion, carved out his own path in our region’s culinary world. His store, Reyna Foods, manufacturers corn tortilla chips, corn and flour tortillas and tamales. Reyna’s products are supplied to supermarkets, food service distributors, restaurants and other retail locations. During his talk, Nick will share his perspective on what Pittsburgh was and is today.

Presented by New Sun Rising
10:30 a.m.
200-216 North Avenue
Corner of North Avenue and Grant Avenue
Food and Beverages provided

New Sun Rising (NSR), an organization empowering creative projects in the Pittsburgh region through fiscal sponsorship, mentoring, and community building, is launching its first of three community-based incubators. Each incubation hub is designed to promote the success of resident teams, as well impact the community in which the hub is situated. Teams chosen to take part in NSR’s year-long residency are provided with expert-led, community-driven programming designed to move ideas toward impact.

Launch Millvale has a three-level approach to its programming: individual team success through business model planning and funding strategies; teams developing a cohort to improve food system models; and engagement as a food hub in their home community of Millvale.

New Sun Rising Program Manager, Brian Wolovich of Millvale said, “the participating food enterprises were selected based on their abilities, ideas, and their authentic interest in activating Millvale’s community-based vision for addressing its own lack of food security.”

Ten teams developing food-based social impact projects will call the Millvale Food Hub home for the next year: Creative Culinary, Farm Truck Foods, The Gardens of Millvale, 4th River Ferments, Millvale Fresh Food Hub, Sprezzatura, Steel City Soils, Three Rivers Grown, Tupelo Honey Teas, and the creation of an urban growers cooperative.

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

Brian Pekarcik was raised in Pittsburgh, Pennsylvania and attended college in Cleveland, Ohio. Brian moved to California, working from the bottom up at various fine dining establishments. Now, he shares his talent under the seasoned establishments of S+P Restaurant Group–which include SPOON, BRGR, Grit & Grace and Willow. Brian’s food has received rave reviews in Whirl Magazine’s Best Dishes, The Tribune Review and the Pittsburgh Business Times. During his talk, Brian will share his personal journey through the food and drink sector, the trials and tribulations of cooking in our region and what he feels is missing.

Pittsburgh Food Day is part of the national Food Day celebration and movement towards more healthy, affordable, and sustainable food, through the policies that impact our food system. This is a national grassroots mobilization efforts backed by some of the most prominent voices for energizing the food movement. Here in Pittsburgh, the Pittsburgh Food Policy Council aims to celebrate Food Day the entire month of October with food-related events hosted by various Food Policy Council members and beyond.

The highlight of the month will be a capstone event on Sunday, October 23, 2016 with a first-of-its-kind community dinner that will invite 500 Pittsburgh residents and food advocates from diverse socioeconomic, racial and cultural backgrounds to break bread and discuss regional food issues in our region and shine a national spotlight on the good work advocates are doing in Pittsburgh! Attendees at this free, family-friendly event will enjoy a community meal prepared with local ingredients,entertainment from local artists and participate in a community-driven discussion on food-related issues with neighborhood leaders and policy makers.

Located at Smallman Galley.
Free and open to the public; Registration required.
Come early to enjoy our brunch fare, have a drink and learn more about the space. The featured speaker will begin at 2pm.

Dawn Weleski, a recent Stanford University MFA graduate and 2013–2014 Headlands Center for the Arts Graduate Fellow, brings light to the destructive connection between ignorance and hostility with her social art project Conflict Kitchen. Developed with fellow artist Jon Rubin, Conflict Kitchen is a brick-and-mortar restaurant that opened in Pittsburgh’s Schenley Plaza in 2010.

Conflict Kitchen serves food only from countries with which the United States is in conflict, and introduces customers to the food, culture, and politics of that region. The restaurant rotates identities in relation to current geopolitical events–closing down every several months and reopening with a new menu and facade. Conflict Kitchen is currently featuring Afghanistan, with past versions including Cuba, Iran, North Korea, and Venezuela.

For Beyond the Menu, she brings together local residents working in the food industry for a panel around diversity called “Guess Who’s Coming to Dinner?”.

Sponsors of Beyond The Menu:

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