Inaugural Yinzerfest to feature an array of Western Pa. bites
will share their recipes.
Hannah Olsen, owner of the bakery Aycho Melange, will prepare toasted almond torte macarons, the French cookie that is her specialty.
“Macarons are new to everyone — very versatile and unique. They reflect Pittsburgh,” she said.
Macarons are made with almond flour and filled with buttercream, jam or ganache. They are often confused with macaroons, meringue cookies made with coconut. However, they are very different in taste and how they’re made.
Olsen says macarons are challenging to make.
“There are so many little things that can go wrong. They are sensitive to humidity and temperature changes. They are very finicky, delicate cookies and often move bakers to tears when trying to make them,” she said.
Several years ago, Olsen decided she wanted to teach herself new skills. After trying crocheting, which did not go well, she saw a video on how to make macarons and decided the pretty treats would be perfect for weddings, showers and other special occasions. She started baking in 2019 as a side job and went full time in 2021. These days, she also prepares macarons as shells without filling and wholesales them to other bakeries.
Olsen has been working from her home, but plans to open a shop in Pittsburgh’s Arlington neighborhood in the next few months.
At Yinzerfest, Nicholas Saxon, executive chef of Braddock’s Rebellion inside the Renaissance Pittsburgh Hotel in Downtown, will demonstrate how to prepare a vegan black bean-and-beet burger with soy BBQ glaze and pepper jack cheese. He created the dish several years ago while working at another eatery and has noticed growing interest among Yinzers in “Meatless Mondays” and other non-meat options.
Though Saxon initially used egg whites to hold the burger together, he has since found a vegan substitute. He will be sharing that secret as he prepares the burgers, which can also be served in sliders, tacos and even as filling for pierogies.
He uses ground fresh peppercorns and beets as an alternative to sugar and molasses to give the burger a “fresh, vibrant flavor” that will appeal to anyone — vegan or not.
“It’s important to caramelize the sauce,” Saxon said, and he prefers a cast-iron skillet for that.
Saxon’s cooking philosophy is rooted in food that is thoughtfully sourced and locally grown. During his time at Braddock’s Rebellion, he has expanded on his existing relationships with area farmers and is especially focused on the farm-totable experience. While he has an interest in vegetarian and vegan dishes, he also enjoys feeding meatloving Yinzers.
“Our No. 1 seller on the menu is a short rib pierogi with caramelized onions,” he said.
Terry Smith-Rawecki, owner of Gosia’s Pierogies in Latrobe, will be preparing her best-selling potato-and-cheese pierogies from a recipe that originated in Poland and was handed down in her family for generations.
She and her husband, Jan, who is also Polish, began selling their pierogies at the Ligonier Country Market in 2001, bringing 40 dozen each week. They have become a seasonal presence at the Thursday farmers market in Downtown’s Market Square and can be found in grocery stores throughout the area.
Smith-Rawecki, who is deaf, is proud of her woman-owned business and excited to be a part of the inaugural Yinzerfest.
“Yinzerfest looked like fun and we wanted to apply and be a part of it and it went from there,” she said.
While Smith-Rawecki will be doing a cooking demonstration of how to prepare pierogies, she will not be sharing the recipe. “That’s top secret,” she said.
However, she will have pierogies available for purchase.
Other chefs who will be preparing food at Yinzerfest include:
• Executive chef Anthony Marino of Don’s Appliances. He will prepare his Pittsburgh Classic Reinvented, a triple-decker ham BBQ sandwich and a multi-layer Klondike cake.
• Danielle Doebereiner of Nosh & Curd, who will prepare the ultimate Pittsburgh charcuterie board.
• Rico Lunardi, owner of Slice on Broadway, who recently was a top winner for his cheese pizza at the International Pizza Expo in Las Vegas.
• Frank Vitale, owner of Cucina Vitale, who will prepare ricotta gnocchi topped with marinara sauce.
• Executive chef Arnold Ivey from Revel, who will make loaded cheesesteak mac and cheese.
• Executive Chef Ed Smith of Ritual House, who will prepare sauteed tiger shrimp with a tarragon blood orange sauce, fried capers and sweet salted almonds.
After watching the chefs, head over to the music stage and watch the tribute to Donnie Iris by Joe Grushecky and the Houserockers. And on the comedy stage, David Kaye, Matt Light and local comedians will perform.
Other events include “SignTasTic!” the original American Sign Language gameshow with Daniel D. Cook, and Sam Childers, the “Machine Gun Preacher” whose life is the basis of a 2011 movie starring Gerard Butler.
Throughout the festival, you’ll learn about Pittsburgh firsts and “Burgh Facts.” Yinzerfest tickets are $18 for one day and $60 for all four days and can be purchased at pghyinzerfest.net. Kids 12 and under get in free. Hours are 3-11 p.m. April 25, noon- 11 p.m. April 26, 11 a.m.-11 p.m. April 27 and 11 a.m.-6 p.m. April 28.