You may have heard that 2019 marks Riverlife’s 20th anniversary as a nonprofit working to implement a community vision for public parks and trails on Pittsburgh’s riverfronts. We love celebrating with the Riverlife community all year long!
Executive Chef Julio Peraza is no stranger to sourcing sustainable ingredients. Peraza’s Yellowtail Snapper dish, prepared with Aji Panca, Garlic, Ginger, Cilantro, Leeks, and Fresno Chili is flown in daily and sustainably sourced from the Florida Keys. The Chef’s commitment extends to a variety of menu items of both food and beverage variety and aligns with Fairmont’s daily commitment to sustainability, waste reduction, and charitable action. During the week of June 3-8, the restaurant will donate the proceeds of the snapper dish to local non-profit Riverlife.
Mirroring its sister lounge on the property, Andys at Fairmont Pittsburgh will be donating the proceeds of its Sparkling Sea Breeze Cocktail to the organization. Guests can choose their own vodka and the beachy cocktail is playfully garnished with a gummy shark.
“This year Riverlife celebrates 20 years of working to make Pittsburgh’s riverfronts cleaner, safer and more fun for everyone,” said Stephan Bontrager, Riverlife Vice President. “As we’ve been creating public riverfront parks and trails in downtown Pittsburgh over the past two decades, we’ve appreciated a similar commitment from the Fairmont Pittsburgh to make the city a better and more vibrant place. We’re incredibly honored to partner with the hotel and can’t wait to enjoy some good food and beverages for a good cause.”
We’re so honored (and hungry). See you at the hotel for some delicious food & drinks as we celebrate 20 years of reclaiming, restoring and promoting Pittsburgh‘s riverfronts.