Andy Warhol;Querelle;ca. 1982;screen print on Lenox Museum Board;40 x 40 1/8 in. (101.6 x 101.9 cm.);The Andy Warhol Museum, Pittsburgh; Founding Collection, Contribution The Andy Warhol Foundation for the Visual Arts, Inc.;1998.1.2607
The sweet spot for the fine arts is inclusive but exclusive, making gallery-goers feel like welcome guests in an artist’s vision, but often retaining an air of mystery and sometimes of chic. The master of walking this line was Pittsburgh’s own Andrew Warhola, Jr, the man reinvented as Andy Warhol. On November 1st, the Andy Warhol Museum revealed a truly exclusive experience: An exhibition of never-before-seen artworks from their collection. “The unseen nature of these works reflects the fact that there is always something new to be learned about Andy Warhol,” curator Patrick Moore said in his opening remarks. “These have sort of hibernated in our collection for the past forty years. It makes Warhol’s legacy fresh to see that there are still things to be understood about his work.”
The freshening of Warhol’s legacy is part of recently appointed chief curator Aaron Levi Garvey’s vision for the museum — to not reduce Warhol to soup cans and Marilyn Monroe, but to engage with the edgier, more subtle, less explored parts of his ethos.
All Dressed Up
The opening for Unseen traced an inclusive-exclusive line. Art shows are not meant to be warm and fuzzy kumbaya affairs, but creative people are also by nature misfits who long for community. By allowing people to feel special by being among the first audience to see these works, the Warhol drew a crowd of Pittsburgh art world insiders. People came out in their nicest outfits at 6 p.m. on a cold, grey Wednesday. Sparkly high-heeled boots, plaid suits, scarlet peacoats and kitten heels, technicolor jumpsuits that would’ve been the envy of Old Testament Joseph himself, all captured by the Pop District photography and videography staff. (The Pop District is a career training initiative of the Warhol that allows adults in Pittsburgh to build their resumes in different facets of the arts).
Unseen is divided up into The Art World, The 1980s, Portraits, Abstraction and Color, and Love and Sex. Moore’s curation allows for punctuation marks of red and black on the white walls of the museum’s second floor, which has a warehouse-like ambiance. Unseen fills the space impressively. Some of the brightest red comes from Number 4 (Multi Image), two test prints of a piece Warhol gifted to actress Liza Minnelli for her fourth wedding anniversary. Though the marriage in question did not last, the paintings’ value apparently did, since Minnelli sold the originals at Christie’s.
The Abstraction and Color section shows a playful, more subtle side to Warhol. Three pieces of screenprinting on Cuvaison Chardonnay labels paired with an absent dyed depiction of a Watercolor paint kit with brushes make a quadrant on a far wall. Shadows V and Shadows IV are part of a collection shown before at upstate New York’s Dia Beacon. Their black surfaces shimmer, a rare instance of a luster-like texture in Warhol’s work.
A New Experience
There is something deeply intimate about seeing these works in public for the first time. For Warhol, the line between public and private was blurry, and one of the most notable parts of the exhibit is the erotica featured in Love and Sex. During his remarks, Patrick Moore noted that the only “little one” in attendance was a fellow curator’s daughter. He added that the few works in Unseen that were not appropriate for her were some of the most important. Garvey’s daughter, for the record, didn’t seem to mind.
Love and Sex begins with an anatomically accurate heart, then a chocolate bunny. This tableau perfectly captures Warhol’s struggle between real feelings, whatever “real” might mean, and their commercialized equivalents. Querelle (ca 1982) (which illustrates this article) shows a pair of male lovers. A splash of red represents where one’s tongue meets the other’s neck. Love (1983) sees flashes of yellow and pink around the bodies. The latter print is one of the few in which Warhol employed a triple screenprint. Fellatio shows the throes of oral sex without sensationalizing it.
Love and Sex is where Unseen really triumphs — diving headfirst into a side of Warhol rarely examined by the public. There’s a tenderness to how Warhol depicts bodies in these screenprints and lithographs.
Warhol might have argued, though, that everything he did was for an audience. Unseen lays bare the ways Warhol used art to understand the world around him. He said, “I want to be a machine.” Love and Sex almost feels like an alien or machine attempt to understand human intimacy. The heart as an organ, the body as an abstraction. For Warhol, the social ecosystem of the art world was a glamorous fantasy. There, he could escape in a never-ending sequence of openings, dealers, afterparties, and after-afterparties.
Warhol’s vision of the art world was a castle of adoration and validation built by and for neglected, neurotic misfits. Warhol’s Factory may have been an attempt to emulate a machine in some ways. However, Unseen reveals the ways that no matter how hard he tried, he was human.
Story by Emma Riva / Image Courtesy of The Andy Warhol Museum
The holiday season is kicking into gear and we’ve got you covered with the most important part: the food. It can be challenging to decide what to serve for dinner when you’re having all your best friends and family over. You want to treat them to an amazing meal, maybe with something they’ve never tried before. Spice up your traditional sides this year with an abundance of delicious squash cooked to perfection. Our squash side dish recipes offer up a deliciousness that’ll impress even the pickiest of eaters.
The umami of Brie brings a new oomph to squash: the tasty encounter between the vegetal flavor of the squash and the complex creaminess of Brie cheese makes this butternut squash dish a winner. Plus, you can drive out to a local farm to pick up the ingredients (and other fresh produce) for a fun family adventure.
Zhoug is a Middle Eastern spicy cilantro sauce. This zhoug recipe can be made a day ahead and stored in an airtight container in the refrigerator which makes holiday meal prep a breeze. Combine this yummy sauce with delectable acorn squash and pinto beans for a side dish that may just become a new tradition.
You’ll find this Savory Black Truffle Bread Pudding Stuffed Squash to be an outstanding seasonal selection. A variety of tender winter squash stuffed with a savory mix of Italian sausage, fresh herbs, and brioche, makes a mouthwatering base for the stuffing. But it’s the addition of the black truffle paste that gives this recipe its rich and luscious flavor.
It’s too hard to settle on one winner of the “Favorite Squash of the Fall Season” competition, so we declared a tie between butternut and Kabocha. Each has the vegetal sweetness of late-season squash, with different and equally appealing textures and nuances. Roast up a combination of both for a variety of flavors with this orange and spice squash recipe.
Soup is perfect for the cold weather to warm up you and your guests, This particular soup recipe pairs the veggie virtues of farm-fresh squash with a bit of Southeast Asia in the form of yellow Thai curry and coconut milk. Plus the addition of Leek Olive Oil finishes it off with a note of complexity.
Bringing a sweet surprise to a once savory dish creates a whole new note of flavor. Delicious roasted squash takes everything you love about winter and combines it with honey mascarpone. It’s the perfect blend of all the tastes you want from a side dish.
We understand the urge to stuff and deep fry your squash blossoms or add them to a main dish. Consider for a moment, however, a delightful pasta dish that combines the flavors of tender squash blossoms, guanciale (Italian cured pork jowl), and al dente bucatini pasta. You may just find your favorite way to enjoy squash with this recipe.
This simple squash recipe brings love into the picture. It uses Leek Olive Oil, pesto, pecans, and a sprinkle of hot chile powder. It’s salty, slightly sweet, and truly a plate of comfort food ready to impress your guests.
This is for the chocolate lover on your list. There are three desserts, all featuring Bolivian chocolate, loved for its smoothness and floral notes — just the thing for these three-holiday star attractions. You can find Bolivian chocolate at specialist shops or online.
Chocolate Bolivia Wild Entremet Cake Recipe
Makes 6 large-6 ½” round silicone molds (1 mold will feed 5-6 people; 30-35 people for 6 molds)
INGREDIENTS/MATERIALS*
Mezzanote cake (1/2 of the recipe baked into 1-24”x19” sheet pan) Bolivian chocolate crème (x4 recipe)
Mild chocolate cremeux (x2 recipe)
Bolivian glaze (x1 of the recipe)
45% Bolivian ganache (1/2 of the recipe)
6 ½” round silicone mold
Cut the Mezzanote into a round, about 1” smaller in diameter than the mold.
Fill the mold halfway up with chocolate crème, add a second layer of milk chocolate cremeux and another layer of chocolate cream, and fill up leaving about ¼” for the disk of Mezzanote cake.
Freeze overnight, unmold so the cake forms the base, glaze with the Bolivian glaze and decorate as desired using chocolate curls, Bolivian ganache, and gold dusted puffed rice.
Chocolate Bolivia Wild Cake
Chocolate Bolivia Wild Cake Recipe
INGREDIENTS*
Old-fashioned chocolate cake
Bolivian milk chocolate ganache
Italian buttercream frosting
Red fondant
Wild cacao chocolate glaze
*Recipes found below
Optional garnishes:
Gold leaf
Fondant pieces
Flowers or chocolate flowers
INSTRUCTIONS
Preheat the oven to 350 degrees. Line and spray 3 each of 5”, 7”, and 9” size round pans.
Make the old-fashioned chocolate cake according to directions. Divide the batter: 3 cups per 5” pan; 3 ½ cups per 7” pan, and 4 cups per 9” pan. Bake for 35 minutes or until done.
Chill completely. While it’s cooling, you can make the Bolivian milk chocolate ganache, which should be chilled before using.
Level off each cake so it has a smooth top. Layer with ganache, crumb coat with buttercream frosting, chill and prepare to cover in red fondant.
Roll out the fondant to about 1/8”. Wrap around the cake.
Place cake supports in the bottom two, largest cakes. Place the larger cakes on a display board or platter, stacking the cakes from largest to smallest, decorating with fondant accents and glued together dried fondant pieces with melted chocolate glazing.
Add finishing touches such as gold leaf, flower or chocolate flowers.
Note: You’ll want to roll out your fondant drapes a week early to let them air dry before using.
Cut the cake 1” smaller in diameter than the mold.
Fill halfway up with the chocolate crème, add a second layer with the milk chocolate cremeux and another layer of the chocolate cream, leaving about 1/4” to top with the Mezzanote cake.
For the mini sphere molds, fill the molds with milk chocolate cremeux and top with the mezzanote cake. Freeze overnight.
The next day, unmold and glaze with the Bolivian glaze — you can color the glaze if you like.
Decorate with chocolate rings, triple chocolate sauce, milk chocolate cremeux, cocoa soil, and gold-dusted puffed rice.
Pittsburgh Ballet dancers David O’Matz and Sujanya Dhillon in their “Jubilation” costumes.
Jubilation and Chocolate: Many of us feel jubilation when chocolate hits our palates, thanks to a cascade of neurochemicals that flood the brain with pleasure. This piece for six dancers titled “Jubilation” elicits the same sort of thrill with its lively movement and invigorating color. Nemacolin’s chefs harness the wonderful character of chocolate with their Chocolate Bolivia Wild Entremet, whose layers of flavor echo the intricacy of the costumes and the choreography.
Old-fashioned Chocolate Cake Recipe
Makes 2-24”x19” sheet pans
INGREDIENTS
48 oz warm water #1
1.75 oz vinegar
.7 oz vanilla
30 oz granulated sugar
28 oz bread flour, sifted
5 oz cocoa powder, sifted
.9 oz baking soda
.3 oz salt
27 oz warm water #2
14 oz vegetable oil
INSTRUCTIONS
Preheat oven to 350 degrees
Line and spray two 24×19” sheet pans.
Mix water #1 with the vinegar and vanilla and set aside.
Place all the dry ingredients in the base of a stand mixer and combine.
Add water #2 and oil to the dry mixture, mix for 4 minutes on Speed two, scraping down the sides as you go.
Start adding the vinegar and water mixture from step two, scraping as you go. Mix for another 4 minutes.
Divide the batter between the pans and bake until a skewer inserted in the center comes out clean, around 11-12 minutes.
Remove and allow to cool in the pans.
Note: This is a versatile and vegan recipe that is used for the Chocolate Bolivia Wild Cake but it’s a favorite, so make it anytime you want a delicious cake!
45% Bolivian Ganache Recipe
INGREDIENTS
28 oz 45% Bolivian chocolate
14 oz heavy cream
INSTRUCTIONS
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Allow to sit for a few minutes covered.
Whisk together gently, avoiding over-mixing.
Let set up and then whip.
Italian Buttercream Frosting Recipe
INGREDIENTS
2 lbs 8 oz granulated sugar
Water
1 lbs 4 oz egg whites
3 lbs unsalted butter, room temperature
3 tbsp vanilla
INSTRUCTIONS
In a pot, mix the sugar with enough water to create the consistency of wet sand.
Cook the sugar and water mixture until it reaches 240 degrees.
Whip the egg whites until they just barely hold soft peaks.
Slowly add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
Add the butter in one pound at a time and whip until the mixture has thickened and turned white. Add the vanilla.
Refrigerate until ready to use.
Bolivian Chocolate Crème Recipe
Makes 2 quarts
INGREDIENTS
¼ tsp gelatine powder
½ tbsp water
3 oz heavy cream
3 oz whole milk
1.2 oz egg yolks
4 tsp granulated sugar
3 oz Bolivian 68% chocolate
INSTRUCTIONS
Bloom gelatine and water, and then melt when ready.
Bring the heavy cream and milk to a boil. Reduce to a simmer. Whisk the yolks and the sugar, then temper in the hot cream and milk. Cook the mixture until thick and creamy.
Remove from the heat and pour over the chocolate to melt. Add in the melted gelatin.
Blend well, strain and cool in an ice bath.
Note: When using tablespoons, make sure you scrape and level for accuracy and consistency.
Mild Cremeux Recipe
INGREDIENTS
4.25 oz heavy cream
5.5 oz whole milk
3 egg yolks
.5 oz sugar
1 gelatine sheet
4 oz white chocolate, couverture
1 tsp vanilla extract
INSTRUCTIONS
Place the gelatine into a bowl, add the water and bloom.
Bring the cream and milk to a boil. Remove from the heat.
Beat together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a light simmer. Cook until it’s thick and creamy.
Strain into a bowl, add the gelatine, chocolate and vanilla.
Blend well. Chill overnight with plastic on it so a skin doesn’t form.
Mezzanote Chocolate Cake Recipe
INGREDIENTS
3.5 oz vinegar
1.25 oz vanilla
96 oz warm water #1
28 oz vegetable oil
54 oz warm water #2
60 oz granulated sugar
56 oz bread flour, sifted
10 oz cocoa, sifted
1.75 oz baking soda, sifted
1 oz salt
INSTRUCTIONS
Mix water #1 with the vinegar and vanilla and set aside.
Place all the dry ingredients in the bowl of a large stand mixer and combine.
Add water #2 and the oil to the dry mixture, mix for 4 minutes on speed two, scraping down the sides as needed.
Add the vinegar, vanilla and water mixture, for another 4 minutes on speed two, scraping down the sides as needed.
Bake at 350 degrees fan oven; 375 degrees conventional oven for around 10-12 minutes, testing with a cake tester in the center. If it comes out clean, take the cake out of the oven and allow to cool down.
Wild Cacao Chocolate Glaze Recipe
INGREDIENTS
20 oz dark glazing chocolate
20 oz 64% chocolate
1.6 oz gelatine sheets
10 oz sugar
5 oz water
12.5 oz whole milk
Red food gel, to taste, if required
INSTRUCTIONS
In a bowl, place both of the chocolates and melt over a bain marie.
Place the gelatine sheets in a bowl, cover with cold water and allow to bloom.
In a pot, make a simple syrup with the sugar and water, add the milk and warm it.
Pour the warm milk over the chocolate and then blitz it with a stick blender.
Squeeze the excess water from the gelatine, melt it (you can heat it in five second bursts in the microwave), and pour it into the glaze.
If the recipe requires it to be red, add enough food safe food gel to obtain a red color and blend together.
Cocoa Soil Recipe
INGREDIENTS
8 oz unsalted butter
5.3 oz granulated sugar
Pinch of sea salt
8.8 oz all-purpose flour, sifted
3.5 oz cocoa powder, sifted
½ tsp vanilla
1 whole egg
1.8 oz cocoa nibs
INSTRUCTIONS
Melt the butter with the sugar and salt. Remove from heat and add the flour, cocoa powder, vanilla and eggs and mix until well combined. Stir in the cocoa nibs.
Place on a parchment-lined tray and bake at 325 degrees for 8 minutes. Stir the crumbs and bake for 8 minutes more.
Remove from the oven, allow to cool, and place in an air-tight container in a cool, dry place.
Ganache Recipe
INGREDIENTS
48 oz heavy cream
12 oz unsalted butter
48 oz chocolate chips
INSTRUCTIONS
Place the cream and the butter in a saucepan and bring to the boil.
Place the chocolate in a bowl, remove the cream and butter from the heat and pour over the chocolate.
Let sit for a few minutes then blitz with a stick blender until smooth.
Crème Anglaise Recipe
Note: You can add cocoa powder to transform this into a dark chocolate anglaise or add milk chocolate cremeux to create a milk chocolate sauce.
Makes 1 quart
INGREDIENTS
3 oz granulated sugar
34 oz heavy cream
3 oz honey
11.25 oz yolks
1 vanilla bean, split and scraped
1 whole lemon, finely zested
INSTRUCTIONS
Bring the heavy cream, vanilla bean and honey to a boil.
Reduce the heat to a simmer, whisk together the yolks and sugar then temper in the hot cream. Cook the mixture until it is thick and creamy.
Strain the anglaise into a bowl and stir in the lemon zest. Cool in an ice bath.
Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith
Unlike the “tomatoh/tomahto,” agree-to-disagree philosophy, the “Stuffing” versus “Dressing” versus “Filling” battle is one with staunch party lines, steep expectations, and the types of establishments even the most rebellious dare not defy (Grandmas can be scary!). To avoid hate mail in our mailbox, we will in no way suggest you change whatever filling, dressing, or stuffing recipe your family is expecting on Thanksgiving Day. However, what we suggest is an extension of the fall spirit of bread and broth coming together in a comforting way. We’re giving you permission to mess with stuffing on all other days except Thanksgiving.
Stuffing is most simply a skillet of staple flavor inducers, stale bread, and liquid. To ease your transition to disrupting tradition, try any of these three flavor combinations. Just combine the ingredients with your bread mixture before soaking with an eggy broth. Once you take that leap, mix and match these combinations according to your cupboards and craving. Our only rule? Start with quality bread, then enjoy (without telling Grandma)!
2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage)
4–5 large shallots, chopped
For mix and match full fall flavor:
2 sweet potatoes, boiled or roasted to soften slightly and cut into ½-inch chunks
¼ cup fresh sage, coarsely chopped
2 pre-cooked sausages (recommended: local/organic Apple Chicken Sausage)
Rye unseeded deli loaf
For mix and match sweet flavor:
4–5 fresh figs, cut into chunks
2 beets, peeled and cut into chunks
2 cups black seedless grapes, cut in halves
Pecan cranberry bread
For basic stuffing:
1 loaf crusty bread, cut into 3/4-inch pieces (~8 cups)
3 tbsp unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth
Instructions
Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine.
Combine featured flavor ingredients to bread mixture; stir to combine.
Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Notes
Note: Use avocado oil instead of butter, vegetable broth instead of chicken, and an egg replacer to make the suggested vegan variation of this recipe.
Story, Recipes & Styling by Quelcy Kogel Photo Courtesy of Chelsea Shapouri All featured bread varieties from Mediterra Bakehouse
You will find this Bread Pudding Stuffed Squash with Savory Black Truffle to be an outstanding seasonal menu selection. A variety of tender roasted winter squash such as delicata, acorn, and red kabocha, stuffed with a savory mix of sweet Italian sausage, fresh herbs, and brioche, makes a mouthwatering base for the stuffing. But it’s the addition of the black truffle paste that gives this recipe its rich and luscious flavor. Serve this Bread Pudding Stuffed Squash hot from the oven as a side dish for a gathering, or as a weeknight meal with a simple salad of mixed greens.
This dish is also a good way to get your kids digging into vegetables. The savory mix of black truffle inside bread pudding creates a taste everyone can enjoy. Plus, when squash is roasted it gets a little sweeter and more tender, making it perfect for little mouths.
The complexness of black truffle mingles with a savory bread pudding stuffed inside tender squash.
Ingredients
Scale
3 medium sized squash, cut in half (delicata, acorn, red kabocha, etc…)
1 lb sweet Italian sausage, not in casings
8 slices brioche bread
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
3 eggs
2 cups heavy cream
1–2 tbsp jarred black truffle paste
1 tsp salt
1 tsp black pepper
Instructions
Cut each squash in half and hollow out the centers. Place on a baking sheet and drizzle with olive oil, and season with salt and pepper. Roast in the oven at 350 degrees until fork tender.
While the squash is cooking, in a large sauté pan, brown the sausage making sure the pieces aren’t too large. Remove from pan and place in a large bowl.
Cut bread into 1-inch cubes and toss with cooked sausage.
In a separate bowl, crack eggs and mix with heavy cream, sage, thyme, truffle paste, salt and pepper.
Pour wet mixture over the bread and sausage mixture and fold in gently until all the bread is moistened by the egg mixture.
Spoon the mixture into the pieces of roasted squash and then bake in the oven for roughly 20-25 minutes until the bread pudding is brown and crispy on top.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Story by Star Laliberte
Cory Hughes of Fig & Ash shares his Thanksgiving recipes based on the “warm, nourishing, stick-to-your-guts kind of food” he keeps on his own holiday table. Baby yams fresh out of the oven go perfectly with sweet and spicy maple-chipotle compound butter. This holiday side will compliment any main dish, from cauliflower steaks to the traditional roasted turkey, rich with sage and black pepper!
Mix the melted butter, maple, and spices together in a mixing bowl. Place in the fridge for 10 minutes until it starts to harden up. Make sure it’s thoroughly mixed.
Take a piece of plastic wrap about 12-18 inches long and lay it on the counter. Spoon the semi-hardened butter along the center of the plastic wrap leaving about 2-3 inches on each side. Fold in the edges and roll the plastic wrap like a burrito, then place in the fridge for a couple of hours until fully hardened.
Bake the yams at 425 degrees for 30 minutes or until fork-tender.
Place the fork-tender baby yams on your favorite serving platter. Pull the compound butter out of the fridge, cut it into coins (about the thickness of a pencil), and place them over the yams before you present them to the Thanksgiving table.
Recipe by Cory Hughes Styling by Keith Recker Photography by Dave Bryce
Enjoy special artistic performances and crafts in the heart of Pittsburgh this week. Bring along those you love the most. Or, take just yourself for a self-care night out.
Nationally-recognized Pittsburgh rapper Frzy joins the Pittsburgh Symphony Orchestra for a night of celebration ahead of his anticipated album, Success. This production is Frzy’s love letter to the city, featuring his own band and DJ alongside the orchestra.
Explore and celebrate the works of Brooklyn-based artist Tim Okamura in his latest exhibition, Onna-Bugeisha, which is about a society, that looks a lot like our own, is experiencing a rapid descent into a state of oppression due to authoritarian reign. The opening reception includes live performances from the Bekezela Mguni and Legacy Arts Project with music from Selecta.
Kuf Knotz and Christine Elise are a hip-hop, soul, and new-age duo featuring gorgeous vocals and live harps. The two are honoring their latest album Hypnagogia with a dance night at the City of Asylum stage. Pick up a new novel from international authors, then dance away to the unifying and genre-bending journey of Kuf and Christine.
The bestselling children’s book Giraffes Can’t Dancecomes to life in this lively musical production. Let your little ones dance their heart out along with Gerald the Giraffe as he learns to move to the beat of his own drum. It’s an energetic performance, including puppets and African rhythms.
Get excited for the holiday season by shopping for unique items at Contemporary Craft. Browse handmade mugs and drinkware and plenty of holiday decor while sipping on curated cocktails. It’s the perfect opportunity to check people off your gift list or to get yourself a little treat.
Now that Halloween has passed, we’ve officially jumped into festive holiday mode. *Cue “All I Want for Christmas Is You“* Haven’t you heard that Mariah Carey is defrosted!? So, keeping in the spirit of the season, we reached out to Pittsburgh chefs and restaurants to see who is offering menu items with one of the most popular winter ingredients: cranberries. Bye bye pumpkin! Well, maybe not totally; we at TABLE do love pumpkin pie…
Start your morning with a candy-like confection. Mediterra uses cranberries, roasted with orange juice, orange zest, and a little bit of sugar to top their French Toast, alongside roasted Soergel Orchards apples and sweetened crème fraîche.
For a healthy and hearty cranberry dish, dig into The Speckled Egg’s It’s Fall Y’all salad, found at their Downtown location, featuring local greens, farro, roasted sweet potato, dried cranberries, goat cheese, and a red wine vinaigrette.
Another salad option can be found over on the North Side. Fig and Ash’s Kale Salad radiates fall and winter flavors with its mix of squash, apple, cranberry, goat cheese, spiced maple vinaigrette, and sunflower seeds.
Roasting brussel spouts with a balsamic glaze is a popular way to prepare the little green vegetables. Altius takes it to the next level with a cranberry balsamic glaze — the tangy sweetness erasing any bitterness from the spouts. Finish off your meal in Mount Washington with Altius’s Ay cute Yogurt Bowl, a dessert with yogurt and white chocolate crémeux, rosé confit cranberries, caramélisé oat crunch, lemon honey gelée, and cranberry yogurt glacé.
Always making sure to use fresh, farm-to-table ingredients, Eighty Acres Kitchen & Bar utilizes seasonal flavors in its handheld Chicken Salad Sandwich with dried cranberries, pecans, apples, and arugula nestled in between a croissant.
Bistro to Go offers Thanksgiving Pan Pick-ups so that your focus can be on your guests while also serving a delicious, gourmet meal. Several items feature cranberries, including their cranberry chutney and a few different salad selections, like their roasted butternut squash salad, with kale, cranberries, and a pomegranate vinaigrette.
For the sweet potato fans among us, one of Bistro to Go’s take-out options is a Pecan Sweet Potato Casserole. They were kind enough to share the recipe with TABLE readers here.
While salads may seem exclusive to those happy summer months we spend in the garden, or eating things from others’ gardens, a winter salad can be just as gorgeously appetizing. By using cold-weather veggies, you can craft a substantial salad whose flavors and textures can fuel you through even the snowiest day. Plus, this winter salad comes with a homemade vinaigrette recipe that you’ll want to keep handy for salads all year long. It mixes Dijon mustard with shallots, red wine vinegar, olive oil, and honey for a tangy and sweet touch.
COLDCO Farm and Their Unique Winter Salad Greens
This COLDCO Farm Winter Salad recipe uses special with bitter Italian greens, parmesan, hazelnuts, and a tangy vinaigrette. COLDCO co-founder Joddo Ends has made a deep study of rare and heirloom Italian lettuces, radicchios, chicories, and more. Because his travels to Italy and his conversations with farmers there have inspired him to grow these photogenic (and entirely wonderful) cold weather salad making essentials, we recommend you toss up a bowl as soon as you can.
A Charred Radicchio Salad is the perfect first course for a winter meal. Radicchio — beautifully magenta, leafy, and cabbage-like — offers up a pleasing vegetal bitterness around which to assemble other delicious flavors.
Why Char Radicchio?
Charring the radicchio takes down the bitterness a notch, introducing some smoky notes, and extending its virtues into lots of wintery options. You could try a small plate of charred radicchio with just a sprinkle of good olive oil, a crack of pepper, and a dash of salt. Or you could go a bit further with this Charred Radicchio Salad recipe from TABLE Magazine Contributing Editor Anna Franklin. It is simple but filled with flavor.
Anna found the beautiful radicchio she used here at Coldco Farm, where Joddo Ends grows unusual and heirloom varieties of Italian lettuces.
