Beef farmer fulfills dream with opening of Tubmill Creek Provisions in Ligonier

Farm-fresh goodness has arrived at a cafe in downtown Ligonier.

John and Kitty Goodish of New Florence have been married for 50 years and opened Tubmill Creek Provisions on March 6 in a historic building dating back to the 1930s.

Cafe is really an understatement, as the new business blends multiple market concepts under one roof: bakery, cafe, deli, butcher and coffee shop.

“We’re filling holes here that Ligonier does not have. That was our goal. People have been really happy with what we offer. It brings the farmers market products to the community,” said Emily Cook, one of the Goodishes’ three grown children and a part-time registered nurse.

The couple’s Tubmill Creek Farms in New Florence encompasses more than 850 acres at four separate farm locations that serve as inspiration for the cafe.

“We’re trying to market our cattle. All of the beef sold here is from our farm,” John Goodish said.

Pasture-raised and grain-finished, the Limousin-Angus (LimFlex) crossbreed is of French origin and known for excellent marbling. It is free of growth hormones.

For John, Tubmill Creek is the culmination of a lifelong goal.

He began raising cattle part-time during his career at U.S. Steel.

Both native Western Pennsylvanians, John and Kitty moved to the state of Indiana and to Slovakia with U.S. Steel, but were determined to return to the Pittsburgh region and purchase farmland.

“I said I wanted to retire and farm,” John said.

Tubmill cattle are corn-fed for the 90 days before processing — it helps to develop the fat and marbling, John said.

For Kitty, 79, seeing her husband fulfill his farming dream is rewarding.

“I’m excited and want so much for my husband to have fun,” she said.

Tubmill Farms includes 380 acres around Tubmill Creek, named after a former tub manufacturing plant.

All of the beef at Tubmill Creek is dry-aged for a minimum 21 days, sometimes up to 30 days.

“It gives it a deeper flavor,” John said.

The average supermarket beef is aged no more than 14 days, John said.

The couple mulled over lots of ideas for their new venture.

“A trip to Oklahoma visiting a mercantile motivated us to start thinking about what we wanted to do,” said John, 75.

The couple’s two daughters, Amanda Goodish and Emily Cook, are co-owners and handle business details such as purchasing, general management, marketing and design.

“It’s rewarding to see our daughters here, and it’s good to hear the customers come in and compliment the business. It’s truly a reflection of them,” John said.

Cook of Peters Township said the response from customers has been enthusiastic.

“After all of my dad’s hard work and seeing it open makes me feel excited,” Cook said.

Amanda Goodish, 43, of Sharpsburg travels to Ligonier most days to pitch in wherever her talents are needed.

Lately, that’s included baking.

Bestsellers include in-house baked breads and 6-inch mini pies in flavors including pecan, coconut cream, lemon meringue and peanut butter.

The mega-sized cinnamon rolls usually sell out before noon.

“There’s always going to be change at our store, and we’re heading into market season … we’ll get fresh produce from local farms,” Amanda Goodish said. “It’s like a farmers market seven days a week.”

First-time customers and family members Natalie Kelley of Shadyside, Lisa Moeller of New Florence and Colleen Robertshaw of Ligonier enjoyed lunch Monday — a beet salad, cheeseburger and specialty sandwich.

“The locals couldn’t wait for this to open. A lot of eateries are closed here on Mondays. My beet salad is very fresh, and that’s important to me because it tastes better,” Robertshaw said.

“I wanted to try the burger because it’s the meat they raise that I see in New Florence. It’s perfectly cooked and very good,” Moeller said. “Ligonier can always use another pretty, nice venue.”

Besides beef, locally sourced pork, lamb, chicken and dairy products including raw milk, fresh local eggs, a stocked cheese counter and a deli featuring Boar’s Head meats are available.

Butcher Rick Miller joins meat cutters Cody Donahue and Vince Mastrorocco to share in-house butchering services.

“Customers are curious about all the different cuts of beef you usually don’t see in a grocery store,” Mastrorocco said.

One example is the Denver steak, a cut from the chuck shoulder area of a steer.

Mastrorocco recommends Denver steak be grilled, pan-fried or broiled.

“The breed has a great marbling and is flavorful, and we’re already hearing that from our regulars. I think it’s going really well and they like locally pasture raised. The beef is passionately raised because they have so much acreage and fresh grass,” said Mastrorocco of Derry.

The strips, filets mignons and ribeyes sell the fastest, and large freezers are stocked with frozen Tubmill beef.

“The butchers help people to understand how to cook the cuts to get the best flavor,” John said. “We’re a complete butcher shop.”

Chef Mike O’Neill creates the menu and sides with a team of about 15 employees.

The in-house bakery provides freshly baked goods.

“The bakery items are huge. My husband brought back cookies, and they were really good,” said Kelley, a Greensburg native.

The cafe — a block from Ligonier’s town square — offers 5,400 square feet of space that includes a large porch, indoor dining space, fireplace and couch seating and more than 10 dining tables.

“We’ve had an overwhelming response because of what has been done to the building, the variety and quality of products and the ambiance,” John said. “We want customers to come in here and look around, stay a while and feel like they’re at home.”

A mobile full-service bar is set to open in the coming months and will showcase locally crafted beers and wines.

Beginning at 10 a.m. Friday, Tubmill Creek will kick off smoker fare such as pulled pork sandwiches.

Tubmill Creek Provisions is open daily from 6 a.m. to 6 p.m.