Meet contributors to the Sunday potluck: Trevett Hooper, chef/owner of Legume, Beth Zozula, executive chef, Ace Hotel, Casey Shively, pastry chef, Ace Hotel, Kate Romane, chef/owner, E2, Kevin Costa, chef de cuisine, Root 174, Chris Galarda, of Chatham's Eden Hall campus. Bakers include: Nick Ambeliotis' Mediterra Bakery, Geof Comings' Five Points Artisan Bakery, Neil Blazin's Driftwood Oven and Shauna Kearns and her students at Braddock wood-fired bakery. Grain derived beverages: Program participants will sample beverages from Wigle Whiskey, Hop Farm, known for growing its own hops, and the estate brewery, Sprague Farm and Brew Works, growing hops and barley and malting their barley. Bonus: Millie's Homemade Ice Cream's Chad Townsend will send his soon-to-be-launched butter for the event. Participants will be among the first to savor the new product. The table should be laid for a memorable discussion to boost consumption of Western Pennsylvania grains, a sector that Elizabeth Dyck views as "on the cusp."