{"id":987751,"date":"2026-06-05T20:34:39","date_gmt":"2026-06-05T20:34:39","guid":{"rendered":"https:\/\/onebyspork.wpenginepowered.com\/?page_id=987751"},"modified":"2026-07-09T14:57:26","modified_gmt":"2026-07-09T14:57:26","slug":"partners-purveyors","status":"publish","type":"page","link":"https:\/\/onebyspork.com\/?page_id=987751","title":{"rendered":"Partners & Purveyors"},"content":{"rendered":"\t\t
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Partners & Purveyors<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The table extends<\/i> further than you think.<\/span><\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Every ingredient and every object at the table was chosen because the person behind it holds the same standard we do. These are the farmers, foragers, purveyors, and makers who make this possible.<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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We source from the people doing the best work.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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There is a difference between a supplier and a partner. A supplier provides what you ask for. A partner shapes what becomes possible. Every relationship represented on this page exists because something about how these people work \u2014 how they farm, how they raise, how they forage, how they make \u2014 reflects the same values that hold the table.\n
<\/br>\nSome of these partners are a short drive from Bloomfield. Some are a region away. All of them are doing work we trust completely, and the meal would not be the same without them.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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FROM THE LAND<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The sourcing relationships that shape the tasting menu are not about geography alone. They are about shared standards: how animals are raised, how soil is tended, how the growing is done when no one is watching.<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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One By Spork Urban Farm <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bloomfield, Pittsburgh<\/em><\/p>

Our own. Adjacent to the restaurant, tended by a dedicated team of farmers led by Justin Lubecki. In-ground, living soil, nearly a quarter acre of heirloom produce, experimental crops, and native perennials \u2014 tested for contaminants, built on regenerative principles, and in constant conversation with the kitchen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Churchview Farm <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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South Hills, Pittsburgh<\/em><\/p>

A third-generation sustainable family farmette owned and operated by Tara Rockacy on land her grandparents farmed in the 1930s. No chemicals, pesticides, or herbicides. Hundreds of varieties of heirloom produce grown with an obsessive focus on flavor and integrity.<\/p>

Churchview’s produce is not sold to the public or the trade. It exists through relationship \u2014 offered exclusively to the chefs and events that Rockacy chooses to work with. Being a Churchview partner is not a transaction. It is an earned trust.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Elysian Fields Farms <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Waynesburg, Pennsylvania<\/em><\/p>

A 200-acre heritage farm tucked into the hills of Greene County, an hour south of Pittsburgh, with roots going back to the 1800s. Owner Keith Martin left investment banking in 1989 to farm lamb \u2014 and built one of the most respected lamb programs in the country, co-developing Pure Bred with Chef Thomas Keller and supplying The French Laundry for years.<\/p>

No antibiotics. No GMOs. Individually identified animals raised holistically on land that has held them for generations. The quality is traceable because the care is traceable. Pennsylvania lamb that holds its own anywhere in the world.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jurgielewicz Duck Farm <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Shartlesville, Pennsylvania<\/em><\/p>

Four generations. The Jurgielewicz family began raising White Pekin ducks on Long Island in 1933 \u2014 among the first duck farmers in the country. Today, their Pennsylvania operation is one of the most rigorous duck programs in the United States: free-roaming birds, corn and soybean feed, no antibiotics or growth hormones, and two full-time veterinarians on staff alongside a dedicated duck welfare specialist.<\/p>

This is what it looks like when an ingredient is taken seriously from birth to table.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jersey hill farm<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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McDonald, Pennsylvania<\/em><\/p>

West of the city, where McDonald’s farmland folds into hill and hedgerow, Jersey Hill Farm keeps a herd of Jersey cows and does dairy the unglamorous way: raw, unhomogenized, hand-separated into butter, cream, and a smoked cheese with real bite. Chickens and ducks on the same ground supply the eggs. It’s a small, family-run operation, the kind where someone hands you a jar of milk still cool from the morning and remembers your name by your second visit. It’s one of the few ingredients on the table that still tastes the way it tasted a hundred years ago, and we have no interest in improving on that.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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FROM THE SEA & SPECIALTY<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Some things cannot be grown in Pittsburgh soil. For those, we go to the people who have spent generations learning what the best looks like \u2014 and have built their reputations on never accepting less.<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Samuels Seafood Company <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Philadelphia, Pennsylvania<\/em><\/p>

Family-owned and operated since 1926. Five generations of expertise in sourcing and supplying premium seafood to the finest restaurants along the East Coast and beyond. Samuels maintains a Pittsburgh presence, and their standards for freshness, traceability, and quality are among the most exacting in the industry.<\/p>

When the menu calls for something from the water, Samuels is how it arrives at the table in a condition worth honoring.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Strip District Meats <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pittsburgh, Pennsylvania<\/em><\/p>

Pittsburgh’s Strip District has been the city’s market corridor for over a century \u2014 and Strip District Meats carries that tradition forward with the care and knowledge of people who understand that protein is not a commodity. Local, knowledgeable, and held to the same standard of quality as every other ingredient we bring through the kitchen door.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Toska Truffles <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Founded in Charlotte, North Carolina<\/em><\/p>

Alex Toska founded this company in 2010 on a simple premise: that the finest fresh truffles in the world should be accessible to the restaurants and tables that could do the most with them. He works with exclusive truffle hunters across Europe, follows the seasonal calendar with discipline, and delivers overnight to ensure what arrives is exactly what the menu deserves.<\/p>

Fresh truffles are uncompromisable. Toska knows this better than anyone \u2014 he works directly with hunters across Europe, follows the seasonal calendar without exception, and delivers overnight so what arrives is exactly what the menu deserves. His standards are the reason we trust him with the one ingredient that cannot be approximated.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MADE BY HAND<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Conscious Creativity does not end at the plate. It extends to the objects that carry the food, the tools that prepare it, and the hands that made them. Two Pittsburgh makers \u2014 one forging steel, one throwing clay \u2014 bring the same seriousness to their craft that the kitchen brings to its own.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Fireborn Studios <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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South Side, Pittsburgh<\/em><\/p>

Pittsburgh’s oldest independently owned fine pottery studio, operating on the South Side since 1986. Dan Vito and Donna Hetrick have spent over forty years mastering their craft \u2014 hand-throwing functional vessels and developing some of the most distinctive glazes in American studio ceramics.<\/p>

Every piece is made one at a time. The tableware at One by Spork was thrown by Pittsburgh hands, fired to cone 11, and chosen because the food it carries was made with that same exacting care.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Artifact Metal Works <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bloomfield, Pittsburgh<\/em><\/p>

Jared Ondovchik lives and works in Bloomfield \u2014 the same neighborhood as One by Spork. He hand-forges Damascus steel knives, one at a time, from a studio blocks from the restaurant. His name is on every blade he makes. Not as a signature, but as an accountability.<\/p>

His knives have found their way to the hands of some of Pittsburgh’s most serious chefs \u2014 not through a distributor, but through the same word-of-mouth trust that defines the best work in any craft. These are not kitchen tools. They are instruments made to last, by a maker who understands exactly what they will be used for.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Partners & Purveyors The table extends further than you think. Every ingredient and every object at the table was chosen because the person behind it holds the same standard we do. These are the farmers, foragers, purveyors, and makers who make this possible. We source from the people doing the best work. There is a…<\/p>\n","protected":false},"author":1,"featured_media":2526,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-987751","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t