Pittsburgh, Erie & Charleston Private Inflight Catering Services
 

Sandwich Culture and Steel City Traditions defines Pittsburgh's blue-collar culinary identity, where the famous sandwiches stuffed with french fries and coleslaw directly on the meat reflect the city's industrial heritage when mill workers needed complete meals they could eat with one hand, spawning an entire culture of hearty, no-nonsense foods like pierogis, kielbasa, and city chicken that sustained generations of steelworkers. This tradition extends throughout Pittsburgh's neighborhoods, where church pierogi sales, ethnic clubs, and family restaurants preserve recipes brought by Polish, Slovak, Italian, and Eastern European immigrants who built the city's industries. The fierce pride in these working-class foods has become part of Pittsburgh's identity, with locals defending their food traditions as passionately as they support their sports teams.

Strip District Food Market and Modern Renaissance transforms a former warehouse district into one of America's great food neighborhoods, where century-old Italian grocers, Asian markets, and specialty food importers operate alongside trendy restaurants and craft breweries, creating a mile-long stretch that functions as Pittsburgh's pantry where both home cooks and professional chefs source ingredients. The district's evolution mirrors Pittsburgh's transformation from steel city to tech hub, with innovative restaurants earning national recognition while still honoring the city's immigrant food traditions. This balance between preservation and innovation has made Pittsburgh an unexpected culinary destination, with the Strip District serving as ground zero for a food scene that respects its past while embracing contemporary dining trends.

Appalachian Heritage and Ramp Festival Culture celebrates West Virginia's mountain food traditions, where wild ramps (native leeks), morel mushrooms, pawpaws, and other foraged ingredients define a unique regional cuisine, with Charleston serving as the urban center where traditional Appalachian foods like biscuits and gravy, soup beans, cornbread, and game meats are elevated in restaurants while maintaining their authentic roots. The city's famous Tudor's Biscuit World and annual ramp festivals showcase how seriously West Virginians take their native ingredients, with the pungent wild leek achieving cult status each spring when restaurants compete to create innovative ramp dishes. This Appalachian food identity, combined with Charleston's role as the state capital, creates a dining scene that bridges mountain traditions with contemporary culinary techniques, preserving foodways that might otherwise disappear.