Farmers @ Firehouse Turns 10

Plus, the Steel City Big Pour comes to Fat Heads and the 'Year of the Taco' rolls on.


Nowadays, visiting a farmers market is commonplace. With so many spots popping up across the region, it's sometimes easy to forget some of the originals, the ones that paved the way.
Tomorrow, one of the pioneers, Farmers @ Firehouse, gets its turn under the spotlight as it celebrates 10 years in business. While shopping for organic produce (as well as meats and other treats), be sure to stop by to see chef Bill Fuller of big Burrito Restaurant Group in the demo tent from 10 a.m. 'til noon.
Good news: The fun doesn't stop there. Neighboring eatery Bar Marco will host an after party from 1 to 3 p.m., where appetizers and drinks will be served. The best part? Proceeds from the shindig benefit the SNAP program offered by Farmers @ Firehouse.

(Farmers @ Firehouse, 2216 Penn Ave., Strip District; Saturday, 9 a.m.-1 p.m. and 1 p.m.-3 p.m. after party at Bar Marco; registration for after party is suggested, and attendees must pay the $20 admission fee;


Maybe you're one of the many (lucky) 'Burghers who snagged tickets to the Steel City Big Pour main event before they quickly sold out. If that's the case, have fun tomorrow! And if not, there's still hope: While there are a few small tastings taking place tonight at local bars (see the list online at, Eat Street's mostly interested in the Sunday beer brunch hosted at Fat Heads.
Sleep in Sunday and venture to the beloved South Side spot for a meal featuring a killer pairing — coffee brews, like Founder's Canadian Breakfast Stout, with waffles from Point Breeze favorite Point Brugge Cafe. Drink up!

(Fat Heads Sunday beer brunch presented as part of Steel City Big Pour Week, 1805 E. Carson St., South Side; Sunday, 11 a.m.; 412/431-7433,

In 2012 (unofficially dubbed “the year of the taco”), it’s fitting that countless folks line up at Smoke bbq taqueria to order one of the now-famous creations. Owners Nelda Carranco and Jeff Petruso meet the daily demand by making homemade flour tortillas that are later stuffed with fillings like homemade chorizo with beans and potatoes. (Bonus: There are even specials offered on occasion, like colorful tomato chutney with waygu.) Since Smoke has an ever-changing menu, the filling possibilities are nearly endless. Long live the taco.

(Smoke bbq taqueria, 225 E. 8th Ave., Homestead; 412/205-3039,

Categories: PGHeats