Bringing Farmers to the Forefront

Summer begins with ingredients.

Long before a dish reaches your table, there are farmers, growers, makers, and producers whose passion and hard work make every meal possible. At Bistro To Go, celebrating those local partners isn’t just a sourcing philosophy—it’s part of who we are.

For Kevin Hermann, Senior Culinary Director at Bistro To Go, supporting local farmers and makers has always been a priority. And he says much of that work is made possible through partnerships with organizations like Farm to Table Buy Local and its Executive Director, Erin Hart. The nonprofit promotes locally grown agriculture and access to fresh, healthy foods throughout Western Pennsylvania.

“She has this massive portfolio of local producers, farmers, anything and everything under the sun that the Pittsburgh region makes that’s food related,” said Hermann, who has been with Bistro since 2021.

That commitment to local partnerships extends beyond ingredients. At 408 Heirloom — a farm-to-table restaurant planned for Pittsburgh’s North Side born out of his relationship to Bistro — Hermann envisions a dining experience that showcases local craftsmanship in every possible detail.

“If we do candles on the table, I’m hoping to find a local candle maker. If we’re doing honey, I’m hoping to find a local honey producer. There are so many elements to a restaurant and a catering business that, when we can’t do something ourselves, I would love to find somebody within the Pittsburgh region that can do it well.”

It’s a philosophy that aligns perfectly with summer. From backyard gatherings and neighborhood celebrations to weddings, corporate events, and family dinners, the season reminds us that memorable experiences are often built from the smallest details. From the little things to everything, every ingredient has a story—and every local partnership helps bring that story to life.

The relationship with local farms also gives Hermann the opportunity to work with some of the season’s most exciting ingredients. In these final days of spring and first days of summer, one of his favorites is rhubarb.

“People just think about it as going in a pie. I love doing it raw. I love doing it in salads,” he said. “Once you get the ingredient, you get used to what it feels like, tastes like, and looks like, then you can start to manipulate it and twist it into something that’s so creative.”

That creativity fuels more than menus—it inspires the future of the business itself.

“My goal for the future, for Bistro as we grow and look at different opportunities is just different ways we can reach the community. We love serving communities so much, and we want to keep finding new ways to do it.”

Because at Bistro To Go, summer isn’t just a season. It’s an opportunity to bring people together, celebrate local talent, and create meaningful moments around the table—one ingredient, one partnership, and one gathering at a time.