BBQ Fest serves soul, Jamaican foods in Homewood

The first-ever East Side BBQ Fest will feature three different culinary competitions, a dozen East End food vendors, craft and jewelry vendors, children’s activities, live music and more from 11 a.m. to 8 p.m. on Sunday at Homewood Football Field.

Tia Staples, owner of 7 Senses Catering in Homewood, decided it was time for Pittsburgh’s East End to put on its own festival showcasing local restaurateurs and food businesses.

Although it’s called a BBQ Fest, it will feature soul food, seafood, Jamaican and other cuisines in addition to barbecue. Vendors are asked to bring whatever cuisine their businesses normally make. Some vendors will offer vegetarian and vegan options, too.

Marrying food and music will result in “incorporating two of people’s favorite things to create one dope event,” Ms. Staples said.

The three food competitions include two for adults and one for kids. Adults can compete for cash prizes for best dish or best ribs. Youth ages 7 to 16 can submit any type of baked desserts — cakes, cookies and pies — for the Junior Bake Off that will award $350 worth of prizes from The Shop in Homewood.

The deadline for all competitions is Friday, and those interested in registering may call 412-606-9816. Judges will be from several local businesses and organizations.

Ms. Staples said she decided to include a youth competition in order to promote entrepreneurship among young people.

Live music will run from 3 to 8 p.m., but vendors will start selling their wares at 11 a.m. Children’s activities will include bounce houses and face-painting. Admission is free. “We’re hoping for a great turnout, great weather and a nice day,” Ms. Staples said.

A wonderful old-fashioned church supper potluck dish, with a bracing filling. Often it’s made with canned stewed tomatoes, but fresh tomatoes are so much better. 2 teaspoons baking powder ½ teaspoon kosher salt Freshly ground black pepper

4 tablespoons cold unsalted butter, cut up

1 cup shredded sharp cheddar ¼ cup grated Parmesan 1 large egg ¾ cup buttermilk Preheat oven to 400 degrees.

1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 tablespoon fresh lemon juice

1 teaspoon white wine vinegar

Kosher salt and freshly ground pepper

2 tablespoons chopped red onion

3 medium firm-ripe nectarines, cut into thin wedges

3 large, firm but ripe purple or red heirloom tomatoes, cut into thin wedges

2 tablespoons slivered fresh mint leaves

In Add Makes

Here’s one of those wonderful flavor combinations that you think won’t work. But it does, beautifully.salad bowl, mix oil, honey, lemon juice and vinegar. Then season with salt and pepper. Add red onion. Let stand a few minutes to blend the flavors.nectarines, tomatoes and mint; toss gently. Let stand 5 minutes to let the juices flow. Taste, adding a little more salt or lemon juice, if you like. Serve right away. 4 servings.