Bourdain, Ripert to visit
On May 6 at Benedum Center for the Performing Arts, Anthony Bourdain and Eric Ripert will "share stories and muse on the place of food in our personal, community and global life" as their Good vs. Evil Tour stops here.
Mr. Bourdain, chef-at-large at New York's Brasserie Les Halles, is the author of best-selling books "Kitchen Confidential" and "Medium Raw," and recently did a food-themed graphic novel, "Get Jiro!," that people gobbled up. You've probably seen him on the Travel Channel's "No Reservations" or maybe "The Layover" (and he's got two more shows in the works for later this year, including "The Taste" for ABC).
Mr. Ripert is the chef and co-owner of New York's Le Bernardin, the author of four cookbooks, and you've probably seen him on Bravo's "Top Chef."
If you want to see them together on stage, tickets are $45 to $65 and are available via 412-456-6666, online, and at the Theater Square Box Office.
If you're really into it, you can pay $145 for a VIP ticket that gets you "premier seating," a tour poster and laminated VIP tag, and access to a post-show meet-and-greet reception with hors d'oeuvres (by Meat & Potatoes, the show's "the Official Restaurant Sponsor").
French Spring Dinner
Chef Toni Pais of Cafe Zinho in Shadyside joins Bridge Ten Brasserie chef Matt Christie and Dreadnought Wines for a French Dinner for Spring on April 22.
Mr. Pais was recently profiled in the Post-Gazette for his dramatic recovery from Parkinson's disease.
Dishes at this South Side restaurant will include poached quail eggs, oyster beurre blanc, duck confit and hanger steak with bone marrow.
The cost is $85 per person. Call 412-586-5033 for reservations.
On April 25 at the August Wilson Center, Downtown, the Life is Sweet Chef Showcase from Best Buddies of Pennsylvania will pair local chefs with kids who have intellectual or developmental disabilities, and they will create signature dishes to serve more than 200 guests.
Participating chefs include Kevin Sousa of Salt of the Earth in Garfield, Kate Romane of E2 in Highland Park, Domenic Branduzzi of Piccolo Forno in Lawrenceville, pastry chef Meghann Walsh of Cioppino in the Strip District, owner Nick Mineo of Sausalito, and executive chef Andrew Hebson of NOLA on the Square.
Tickets are $75 a person, $140 a couple and can be ordered via 412-432-5931 or email@example.com.
Craft Beer Week
Western Pennsylvania brewers will christen Pittsburgh Craft Beer Week from April 19 to 27 with five official "collaboration beers."
Read more about those and the event in the Food & Flavor section today and next week.
Taste of Market Square
The first Taste of Market Square is from 2 to 5 p.m. Saturday.
Participants include Allegheny City Smokehouse, Bluebird Kitchen, Braddock's American Brasserie, Diamond Market Bar and Grill, Dunkin' Donuts, Giant Eagle Market District, Andy's, Fairmont Pittsburgh, Il Pizzaiolo, Las Velas Mexican Restaurant, Mancini's Bakery, Moe's Southwest Grill, My Big Fat Greek Gyro, NOLA, The Original Oyster House, Prantl's Bakery, Primanti Bros., Sienna Sulla Piazza, Starbucks and Winghart's Burger and Whiskey Bar.
Admission is $50 per person. Children under 10 are free. Tickets can be purchased on showclix.com or by calling 1-888-71-TICKETS. A limited number of tickets will be available day-of by visiting the check-in location at Dollar Bank, 225 Forbes Ave.
Proceeds will benefit the Downtown YMCA and the Market Square lunchtime summer concert series.
Morels, Ramps & Dandelion Festival
The National Road Heritage Corridor is hosting this dinner on April 27 at Caileigh's Restaurant in Uniontown, Fayette County ($50, 724-437-9877).
Tickets are still available for the Daffodil Dinner Saturday at Greendance, the winery at Sand Hill Berries in Mount Pleasant, Westmoreland County. Chef Jeff Surgent from Seven Springs Mountain Resort's Helen's Restaurant is guesting in the kitchen for this annual spring dinner from 7 to 10 p.m. Tickets are $60 and can be had by calling 724-547-6500.
Amuse Bouche: Organic Truffled Eggs with Horseradish Fluff
Salmon Tataki: Seared Salmon with Spring Veggies and Watercress Sauce
Wild Mushroom Risotto: Organic Pork Belly with Arborio Rice and Forest Mushroom
Creme of Potato & Laurel Mountains Ramps
Olive Oil-Poached Asparagus
Intermezzo: Artisan Cheese with Raw Honey and Raisins on Vine
Braised Boneless Organic Beef Short Rib with Spring Onion Potatoes
The feast will finished with a Sand Hill Berries dessert.
Correction, posted April 11, 2013: The spelling of Chef Toni Pais' first name has been corrected.