Meet Kate Romane, the culinary force behind Black Radish Kitchen who's quietly reshaping Pittsburgh's restaurant landscape by opening her doors to emerging talent. What started as a catering business in a light-filled warehouse has evolved into an incubator for the city's next generation of great chefs.
After learning to cook in the Strip District at Enrico Biscotti Company, Kate opened E2 (E-squared) during "Snowmageddon" when Highland Park residents desperately needed a place to eat. Years later, when the pandemic devastated her thriving catering business, she pivoted again, creating "Belly Basket" - a delivery service that maintained connections with both customers and local farmers during isolation.
The magic of Black Radish extends beyond exceptional seasonal food. Kate has helped launch numerous Pittsburgh restaurants by sharing her space and knowledge with talents like Nik Forsberg of Fet-Fisk, Csilla Thackray of the upcoming Titusz, and Bethany Zozula formerly of Whitfield. "It doesn't take anything away from us," Kate explains about her philosophy of collaboration over competition. "If we don't start reinvesting in people with talent to make great restaurants, we're all going to suffer."
Kate's culinary approach centers around the table as a gathering place. This emphasis on community pervades everything Black Radish creates, from farm-driven catering menus to special dinners featuring seasonal ingredients and visiting chefs.
Experience Kate's food philosophy yourself at upcoming events like their tomato dinner or monthly Sunday Sauce gatherings.
Plus later in the show, an immersive dining experience at Just In Thyme and a recipe of beans and greens that balances hearty and light cooking! Bring your appetite.
