5:00 pm, Sunday, September 18th
Braddock, PA (Exact location TBA directly to participants)
Price: $165* | BUY TICKETS
*Event includes a welcome cocktail, a 5-course meal, wine pairings from our sommelier, custom takeaways and gratuity.
“Dirt: The Foundation” is sponsored by Braddock Redux.
About this Gathering
When Kyle decided to launch an urban farm of his own, the first step was to locate land. He looked for abandoned lots with south-facing slopes and the potential for expansion. Hazelwood met both those requirements, but more importantly, he discovered Hazelwood was a food desert with a real need for fresh, local food. He also discovered a community who supported his mission. Hazelwood Urban Farms was born, but at the time, it didn’t look like much. This dinner is the story of the beginning.
In the “Dirt: The Foundation” dinner, we’ll begin the story of the farm’s transformation. What better backdrop for this theme than Braddock, where chefs, bakers, brewers, farmers, activists, artists and more are working hand-in-hand to transform blight into beauty? What better chef than Kevin Sousa to explore our theme? He once said, “there’s just something in the dirt [in Braddock]. Either you get it or you don’t.”
Like so many old spaces in Braddock, our venue is full of past lives and layers. We promise it’s unlike any other dining venue in the city, and for one night only, we’ll transform the space just for you! We’ll send you exact location details the week of the dinner. Please be advised, the venue is accessible via steps only.
Chef Kevin Sousa
“I grew up in McKees Rocks, PA; quintessential blue-collar Pittsburgh. Two generations of my family operated a Mom-and-Pop restaurant in the downtown shopping district.
I grew up around food.
Even when we had little else, we had access to good food. When the regional economy collapsed, and the steel industry shed some 250,000 jobs, McKees Rocks suffered much in the same way Braddock did. When the jobs left town, the business district along with the restaurants weren’t far behind.
After culinary school, I had the good fortune of working under great chefs who imparted a new respect for food and community. I also started to develop some of my own philosophies about restaurants. I started to notice that good, conscientious restaurants did more than just fill stomachs.
Good restaurants act on the opportunity to bring communities together in very unique and instinctual ways.
Everyone knows that good food has soul. However, I quickly discovered that not every restaurant has soul.
The seasons, food traditions – old and new, ingredients, solid technique and mentoring are core tenets of transformative cooking.
A great restaurant takes much more than one individual. A great restaurant needs a community that is willing to support and grow with it over time.
When I was first introduced to Braddock, I immediately felt a very deep connection to the town and imagined what the downtown must have looked like in its prime. The place just struck a chord that continues to resonate because of where and how I grew up.
I live in Braddock with my beautiful wife and two children who are the most supportive and loving family that anyone could ever ask for. I am the chef/instructor/owner of [the forthcoming] Superior Motors Restaurant.”