Pittsburgh–America’s HOTTEST food city? It may seem hard to believe, but ZAGAT, America’s penultimate restaurant bible, cites just that–highlighting the area’s new crop of chefs like Morcilla’s Justin Severino who are reshaping Pittsburgh’s culinary identity. The Chefs’ Warehouse celebrates the city’s national resurgence with an exclusive customer event.

Our Customer Appreciation Event was held June 6 at one of Pittsburgh’s hottest restaurants, Pork and Beans (from the area’s Butcher and the Rye team), a downtown barbecue joint famous for quality meat, signature sauce, and homestyle sides. Its unique environment of exposed brick, mason jar light fixtures and communal wood tables, lend a rustic, roadhouse vibe, and set the scene for an event that attracted over 180 chefs, restaurateurs, and purchasers from across the greater Western Pennsylvania region.

Custom cocktails served at the subway tile–backed bar were a collaboration between the Pork and Beans bar team and Boiron purees. Cold pressed watermelon water and organic coconut water made for excellent non
alcoholic beverages. The Chefs’ Warehouse also teamed up with Uber to take care of transportation to and from the event.

The Pork and Beans chef team kept the food going from 6 – 11 pm as guests stayed late to watch the Pittsburgh Penguins Stanley Cup finals game. The menu featured a wide array of CW specialty ingredients, the roasted Allen Brothers prime rib with truffle fries, an old bay clam bake with head on prawns, fried cheese curds, and green chickpea hummus showed to be the guest favorites.

Remarking on the events’ success, The Chefs’ Warehouse Regional Sales Manager Harry Lorusso states, “Our goal
for this event was to show appreciation to the owners and their staff teams who have given us the opportunity to be part of their daily operation. The evening was spent cerebrating these individuals and the success that we all have been able to achieve together. We could not be more grateful for our partnership with such a driven and talented community of chefs.”