The Food Lovers' Guide to Pittsburgh
We’ve outlined some of the most scrumptious producers and purveyors in the region—from farms to specialty stores and everything in between.
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Take the money you might spend on a fancy dinner to any area cooking school, and you’ll enjoy an evening of entertainment, the excitement of learning something new, recipes to take home and a fancy dinner. Cooking classes are a great way to expand your kitchen repertoire and explore new foods with family and friends. Reservations are required for cooking classes, and many fill up well in advance. Plan ahead with a class at one of these local cooking schools.
Crate Cooking School & Kitchen Store
1960 Greentree Road, Scott Township; cratecook.com
Pittsburgh’s oldest cooking school offers both hands-on and demonstration-style classes in two state-of-the-art kitchens. The schedule includes frequent visits from area chefs including big Burrito’s Bill Fuller, Wild Rosemary’s Gloria Fortunato and Penn Avenue Fish Co.’s Henry Dewey. Regular offerings include Wednesday Lunch & Learn sessions, which are quick demonstrations that take up lunch hour; Knife Skills classes, where everything you chop turns into something delicious; and a series of classes on basic cooking techniques.
Chop, Wok & Talk
5404 Penn Ave., Garfield; chopwoktalk.com
An avid home cook, Dorothy Tague opened Chop, Wok & Talk almost 10 years ago after teaching neighbors to prepare Chinese cuisine. Throughout the years, Tague added classes that featured dishes from countries like Thailand, Morocco and Greece, and now, she’s teaching hands-on cooking classes almost every night of the week to groups of six to 10 people. “My husband says we don’t do any ‘normal food,’” Tague says with a laugh. “And he’s right.”
Enrico’s Bread-Making Class
2022 Penn Ave., Strip District; enricobiscotti.com
This time, you’re the one putting loaves in the massive stone oven at Enrico’s Italian Strip District bakery. The bakery’s popular monthly bread classes open with a gut-busting family-style brunch, complete with tastings from the on-site winery. Owner Larry Lagattuta will entertain you while you dine with the rollicking history of bread. Once your tummy is aching from eating and laughing, head into the kitchen and start playing with dough. You’ll get to shape your own loaf to take home.
Larry Lagattuta of Enrico’s demonstrates the traditional use of a peel in preparing bread dough to go into the brick oven.