A Soulful Taste of the Burgh returns with must-try dishes
Since 2019, A Soulful Taste of the Burgh has enticed attendees with the comforting taste of soul food. This year, Downtown festival will expand its footprint further down the Boulevard of the Allies, running from Aug. 30 to Sept. 1.
The event features around 100 food and commercial vendors from both the area and across the country, said founder B. Marshall.
One of the festival’s highlights is the annual mac-and-cheese and barbecue contest, a treat for rib lovers. This year’s contest will be judged by Chef Dee Lavigne, a New Orleans-based chef who owns Deelightful Roux School of Cooking. The only Black chef in that region to own a culinary school, Lavigne specializes in gumbo. In addition to Lavigne, two local judges will join the contest on Saturday at 4 p.m. at the main stage on the Boulevard of the Allies.
Guests can also sample vegan soul food and a variety of international cuisines, including Asian, Greek and African dishes. The festival will feature entertainment each evening, with performances by local artists on the main stage in Market Square starting around 5 p.m. Performers include F.L.Y., Tweet, the House of Soul Band, Keith Washington, Ronnie Laws, Sevyn Streeter and Jaida Kiss. The festival concludes with an all-white after-party at the David L. Lawrence Convention Center, with tickets starting at $45.
Last year, approximately 23,000 people attended the festival, generating $3.2 million for the city, according to Visit Pittsburgh.
“Soul food is a staple of the Black community,” Marshall said.
Soul food originated from the ingenuity of enslaved Africans who combined the traditions of their homeland with the rations they were given, Marshall said, as well as foods grown in victory gardens and ingredients considered undesirable by enslavers. These dishes have been passed down through generations.
“Sweet potatoes, yams and rice are staples of soul food that we produced in our motherland,” he said.
Marshall was inspired to create a soul food festival after discovering the rich history of Black food operators in Downtown Pittsburgh, particularly on Third and Fourth avenues. He noted that in 1788, Benjamin “Big Daddy” Richards opened the first butchery, and in 1838, the Rev. John C. Peck established the first oyster house, Peck’s Oyster House. Additionally, two brothers operated fish stalls inside Market Square.
For this year’s festival, Marshall suggests trying a little bit of everything from the soul food vendors. “But also step out of your comfort zone and try the Greek food, and definitely the smoothie inside of a pineapple,” he said.
Here’s a selection from vendors at this year’s festival:
Preeti’s Pitt: Mac-and-cheese, green beans with smoked turkey or the “Big Back” shrimp-loaded fries, which include a mix of melted cheese, peppers, onions, broccoli and bacon bits.
Gibson’s Takeout: Fried tilapia dinner with a choice of mac-and-cheese or cabbage.
Sooo Delicious: Addictive chicken and the Mac Crackin’ Bowls, which include buffalo chicken, seafood or beef. The cheesy mac-and-cheese combined with the savory, smoky and spicy meats is a must-try.
Chef N a Box: Gumbo with shrimp, andouille, chicken and rice with Creole flavors, or smoked pork tacos.
Hermes Food Truck: Pitas or gyros with a choice of falafel, chicken, beef or lamb, and don’t miss the fried Oreos.
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Shaylah Brown is a TribLive reporter covering art, culture and communities of color. A New Jersey native, she joined the Trib in 2023. When she's not working, Shaylah dives into the worlds of art, wellness and the latest romance novels. She can be reached at sbrown@triblive.com.
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