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The Life of Jazz Legend Billy Strayhorn Comes Alive in World Premiere Musical

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Photo Michael Henninger

Despite coming up through poverty and adversity, Billy Strayhorn imagined a better, more extraordinary life for himself, which he achieved, according to Kent Gash, director and co-author of Pittsburgh Public Theater’s latest production, Billy Strayhorn: Something to Live For.

“His life is an inspiration to so many of us,” Gash says. “He was a strong, authentic, [unselfish], African-American man, who was also queer, and who was also a genius. And for whom excellence was everything. He was fearless at a time when that was a difficult thing to be.”

Billy Strayhorn: Something to Live For is in the midst of its world premiere, running from Sept. 19 to Oct. 11 at the O’Reilly Theatre. This new musical tells the life story of the legendary jazz composer and Pittsburgher-turned-New Yorker. Gash co-authored the show’s book with Rob Zellers, and the two began working on the piece back in late 2018. All of the songs performed in the show were written by Strayhorn himself. Their emotional freshness, sixty years after his death, is evidence of his amazing talents.

A black man in a suit leans on a table with a briefcase in Billy Strayhorn: Something to Live For
Photo Michael Henninger

Darius de Haas in Pittsburgh Public Theater’s Billy Strayhorn: Something to Live For.

The Man, The Myth, The Legend

The body of work Strayhorn created (composed, arranged, and wrote lyrics for) is enormous, Gash says. Strayhorn contributed extensively to what the world knows as the sound of Duke Ellington, who is considered one of the most influential composers of the last century.

“What we think of as Ellington is actually often Ellington and Strayhorn,” Gash says. “They worked so closely together that a lot of the work was inextricably linked.”  “Take the A Train,” the anthem of the Duke Ellington Orchestra, was, for example, a Strayhorn composition. Other blockbuster hits like “Satin Doll” and “Sophisticated Lady” were billed as Ellington-Strayhorn collaborations.

Break a Leg

The show follows the love story between Strayhorn, played by Darius de Haas, and fellow musician Aaron Rodgers, played by Charl Brown. The scene where these two characters meet, which leads to a love song and marks the beginning of their relationship, plays out something never before seen on a musical theatre stage, according to Gash.

Two black men face towards each other and touch foreheads and hands in Billy Strayhorn: Something to Live For
Photo Michael Henninger

Darius de Haas and Charl Brown

“A love story, unapologetic and open, between two Black gay men, we’ve never seen that in a musical before,” Gash says. “Not without a lot of pain, or being tortured about being gay, or suffering. This is not necessarily presenting that, and it was a thrilling moment.”

Not Your Average Rodeo

Dell Howlett, the show’s choreographer, wanted to celebrate both Strayhorn and African-American social and vernacular dance – styles like the lindy hop, hambone, the first forms of tap dance, and more – through his choreography. With typical musical theatre, songs are composed with designated dance sections, and designated lyrical sections. But for this show, the iconic songs featured throughout needed to maintain their iconography, according to Howlett.

“We were taking music that was already created, well-loved, and had expectation around it and making it dance, making text work to go inside of it in creative ways,” Howlett says.

A Black man and women lunge toward each other, in a dancing way
Photo courtesy of Pittsburgh Public Theater

The Strayhorn family offered the creatives deeper insights into Strayhorn’s life and behaviors from their personal experiences with the jazz legend. Howlett didn’t anticipate this “beautiful” involvement, nor did he anticipate the overwhelming support from the Pittsburgh community. When Howlett got to see the show come together in its entirety on opening night, he could feel the love emanating off the stage, which is something he’ll never forget. Everyone involved in the production – actors, dancers, creators – focused on bringing justice to Strayhorn’s story.

“This piece in particular is [Gash’s] gift to the American theatre, and really sets the bar for how we are looking at and re-telling stories, American stories, that really need to be re-examined,” Howlett says.

Story by Donata Massimiani

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Celebrate National Coffee Day with these 8 Pittsburgh Cafes

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A pair of white hands pours milk into an espresso. National Coffee Day. Pittsburgh Coffee Shops Pittsburgh Cafes
Photo by Tyler Nix

This year, National Coffee Day takes place on September 29. Fall is the perfect time for this delectable celebration since it’s that happy medium between hot and cold weather. Whether you’re craving the iced rush of a pumpkin latte or the warming sensation of an apple spice coffee, these Pittsburgh cafes have you covered. 

Gasoline Street Coffee

Located Downtown, the inside of this coffee shop looks like a hidden object game filled with bicycles and other vintage hangings. The drink choices only amplify the trendiness with harvest coffees available such as an Apple Butter Latte, Pumpkin Pie Latte, and their classic Maple Brown Sugar Latte. 

Jitters Cafe

One of the best parts about Jitters Cafe in Shadyside is its customizability. Customers can mix and match their 20+ syrup flavors with any type of drink. But if you have a hard time deciding between so many choices, you can always opt for one of their specialties. From a Butter Beer Latte to a Maple Hojicha Latte, there’s something for everyone’s taste buds. 

Grim Wizard Coffee

This coffee shop in Allentown has pinball machines available to play, severing up old-school vibes alongside caffeinated beverages. The retro style choice is even reflected in their drinks with unique specialty names like the Weedeater and Dragonaut. Be sure to stop in and see if you can take on the challenge of their Black Hole, which is just six shots of their espresso over ice. 

De Fer

De Fer in the Strip District carries the best of both worlds with cocktails and coffee to indulge in. All their coffee is sourced responsibly and roasted in-house for top flavor. The shop also recently released its fall flavors, bringing back its infamous Fall Spice Latte. This isn’t your basic fall latte; instead, it combines light spices with orange and espresso for that signature taste. 

Adda Coffee and Tea House

If there’s one thing Adda knows how to do, it’s matcha. Some of their signature fall drinks include their Yuzu Matcha Mule and Ube Matcha Latte. But, if matcha isn’t your thing, they also have the essential Pumpkin Spice Latte and Salted Maple Almond Latte too. 

Commonplace Coffee

The fun part about Commonplace Coffee is that every location has different drink specials. While the Squirrel Hill location has a Brown Sugar Ginger Latte, the Rockwell Park location has an Orange Spice Mocha. They also know how to spice up traditional fall flavors with their Everything But the Pumpkin Latte at their Mexican War Streets location.

The Coffee Tree Roasters

After 30 years in business, The Coffee Tree Roasters have perfected their bean recipes to bring you the best-tasting coffee right at home. But, if you don’t feel like brewing at home, they also have plenty of locations around the city. Some of their recent drink highlights include their Nitro Cold Brew, Iced Cafe Caramel, and Espresso Frozaccino. 

La Prima Espresso Company

If you’re looking for authentic espresso, La Prima is the place to go. They craft their own espresso blends, often based on events happening in the world, like their One Small Sip blend in celebration of Astrobotic’s Peregrine: Mission 1 lunar lander. They have their espresso blends for sale as beans or you can grab a cup in their Strip District or Downtown location. 

Story by Kylie Thomas

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Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

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an aerial shot of Roasted Green Chile Polenta with Prosciutto and Mexican Asadero. a Polenta recipe

Polenta is one of the most versatile dishes as it’s easily customizable. For this Mexican-inspired polenta recipe, we use chopped green chiles and savory prosciutto with melty Mexican Asadero cheese. It’s a dish that’s warm and cozy, perfect for a cold fall day. Try this Roasted Green Chile Polenta with Prosciutto and Mexican Asadero alongside tortillas or chips.

What is Polenta?

Polenta is a traditional Italian dish that comes from boiled cornmeal along with butter, cheese, and other seasonings. Originating as a peasant staple, it’s now more of a versatile comfort food that can be adjusted to fit across many cuisines. Depending on the grind of the cornmeal and the cooking method, polenta can range in consistency as well. Sometimes you’ll have a creamy, porridge-like texture, that’s great for serving hot. Other times, you’ll create a firm block that can be grilled, fried, or baked. Its mild, slightly sweet corn flavor makes it an excellent accompaniment to a variety of savory and spicy ingredients.

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an aerial shot of Roasted Green Chile Polenta with Prosciutto and Mexican Asadero. a Polenta recipe

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero


  • Author: Gabe Gomez

Description

Customize this Mexican-inspired polenta to your liking.


Ingredients

Scale
  • 1 cup cornmeal
  • 4 cups chicken broth
  • 1/2 cup Mexican Asadero cheese, chopped
  • 1/2 cup diced prosciutto
  • 1/4 cup diced fresh roasted green chiles
  • Pinch of salt and fresh pepper
  • 1 tbsp butter
  • 2 tbsp EVOO
  • Arugula for garnish


Instructions

  1. Preheat oven to 375 degrees.
  2. Bring the broth to a boil in a saucepan over high heat.
  3. Slowly pour the cornmeal into the boiling liquid while continuously stirring with a whisk.
  4. Once all the polenta is added, reduce the heat to low to maintain a gentle simmer.
  5. Cook the polenta, stirring frequently, for about 20-30 minutes or until reaches a creamy consistency.
  6. Gently stir and fold in Asadero cheese, diced prosciutto, and green chiles.
  7. Add butter to an oven-safe skillet. Add polenta to the skillet and bake for 15-20 minutes.
  8. Remove the polenta from the oven and let it cool slightly. Garnish with fresh arugula and a splash of EVOO. Serve warm.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography Dave Bryce

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Hangover Homemade Ramen

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A bowl of hangover ramen with slices of pork, a soft boiled egg, and greens.

Warm yourself up with broth. Re-invigorate your system with all manner of nutrients and varied ingredients the day after a long night out. Make soup. You know you need it! Fiore Moletz of Della Terra and Burgh’ers suggests ramen…because it is the taco of soups: a versatile, adaptable way of layering flavors according to what’s fresh and tasty. This is a homemade ramen recipe, right down to the noodles. No Maruchan noodles here!

A tantalizing bowl of homemade ramen soup, featuring a rich and flavorful broth, fresh ingredients, and scallion garnish.

Tips for Homemade Ramen

Add ingredients like miso, soy sauce, kombu (dried seaweed), or dried mushrooms (shiitake or porcini) to enhance the broth’s flavor. Simmer your broth for several hours to extract maximum flavor. The longer, the better! You can also top with chashu (braised pork belly), soft-boiled eggs, scallions, nori (seaweed), and bamboo shoots. Don’t forget a sprinkle of sesame seeds!

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A tantalizing bowl of homemade ramen soup, featuring a rich and flavorful broth, fresh ingredients, and scallion garnish.

Hangover Homemade Ramen


  • Author: Fiore Moletz

Description

A little something to get you through your morning-after…


Ingredients

Scale
  • 4.5 qt of water
  • 2 lbs dried shiitake mushrooms
  • 1 lb whole chicken, quartered
  • 3 lbs of pork bones
  • 1 lb smoky bacon
  • 1 bunch of scallions
  • 1 large onion
  • 1 garlic bulb (minced)
  • 1 large carrot
  • 1 tbsp tare
  • Ramen noodles (recipe below)

For the ramen noodles:

  • 800 g 00 flour
  • 200 g buckwheat
  • 500 g water room temp maybe a little more depending upon weather temp
  • 5 g baking powder


Instructions

  1. Preheat oven to 400 degrees. Add pork bones and onion to a shallow baking sheet. Roast for one hour. Let cool and set aside.
  2. In a stock pot, add water add chicken, pork bones, carrot, onions, and garlic. Bring to a boil; set on a high simmer for 15 minutes. Reduce heat. Add mushrooms, bacon, scallions, and tare. Cook covered over low heat for two hours. Remove from heat. Remove bones. Shred chicken once cooled and add back to the broth. Keep warm.
  3. Add to ramen noodles once finished.
  4. Garnish with scallions. Optional: Add a six-minute softboiled egg (pictured above).

For the ramen noodles:

  1. For the ramen noodles, toast the buckwheat in a sauté pan until it becomes fragrant. Let it cool. Mix all ingredients by hand until it forms a pasta-like dough, smooth and firm.
  2. If you have a pasta machine roll out to number five. You can either cut to the width of your liking or use a pasta attachment. We went with a thinner noodle in the picture.
  3. Bring a large pot of unsalted water to a rolling boil over high heat. Add noodles to boiling water and stir to prevent sticking. Cook, stirring occasionally, for about 2 minutes. Drain thoroughly and add to warm ramen broth.

Recipe and Food by Fiore Moletz
Photography by Michelle Moletz

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August Wilson African American Cultural Center Debuts its ’23-’24 Season

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Nicole Hannah-Jones, a speaker in AWAACC's TRUTHSayers series sits on a set of stairs with a colorful printed blazer and red, curly hair.
Nicole Hannah-Jones, a speaker in AWAACC's TRUTHSayers series. Photo by James Estrin/ The New York Times

Following another year of honoring, uplifting, and reveling in the accomplishments and innovations of Black Americans, Pittsburgh’s August Wilson African American Cultural Center has revealed the inspiring lineup of events it has planned for the ’23-’24 season.

“Our upcoming season is a vibrant tapestry of creativity, resilience, and the celebration of African American arts and culture,” said Janis Burley, President, and CEO of AWAACC in a press conference showcasing the forthcoming lineup. “Each event is a testament to the enduring legacy of August Wilson, and we invite everyone to join us on this inspiring journey.”

Here are a few of the season’s highlights:

For the Music Lovers

Our Song, October 13-22
This coming-of-age musical follows a teenage girl as she attempts to unearth her true voice. Along the way, she stumbles upon thought-to-be buried family secrets. While emotionally moving, Our Song also takes the audience through Black American history against a backdrop of tunes ranging from the beats of Africa to today’s Gospel.

For Movie Buffs

Black Bottom Film Festival, October 27-29
Now in its sixth year, the Black Bottom Film Festival is a three-day celebration of Black cinema from across the U.S. Alongside film screenings, this year, for the first time, there will be a free panel about the film industry economy in Pittsburgh.

For the Dance Enthusiasts

WILD, October 25
In honor of National Youth Justice Action Month, for one day only, Broadway veteran Jeremy McQueen presents the Pennsylvania premiere of WILD, an Emmy award-winning ballet collaboration from The Black Iris Project. The ballet showcases the voices of those affected by the juvenile justice system.

For Literature Fans

AWAACC’s TRUTHSayers series will bring thought-provoking speakers to the city, including Nikole Hannah-Jones, creator of the landmark The 1619 Project, and Isabel Wilkerson, author of 2020’s Caste: The Origins of Our Discontents. Free monthly digital Lit Fridays presents conversations with Black writers, artists, and thinkers.

Other upcoming events include Beyond the Red Dooran interactive theatre series, an art exhibition by Tim Okamura titled Onna-Bugeisha: Warriors of Light, which runs from November until February and introduces women warriors guided by the Samurai Code, and the inaugural Hooks & Phonics Festival, a weekend of Hip Hop and Spoken Word celebrates storytelling by BIPOC orators and emcees, fearlessly sharing tales of trial and triumph.

Find tickets, event times, and more for AWAACC’s upcoming ’23-’24 season, which promises to “be a journey of discovery, enlightenment, and celebration, inviting audiences of all backgrounds to come together and embrace the rich tapestry of African American culture,” at awaacc.org.

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First Bloom

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A cocktail yellow in color, sits in a martini glass on a black marble table. chamomile tea cocktail

For TABLE Magazine‘s spring launch party at The Oaklander in Pittsburgh, the hotel’s French-inspired restaurant and bar Spirits & Tales created three specialty cocktails influenced by the season. While the name of the below First Bloom cocktail recipe brings to mind visions of new flower sprouts, its inclusion of lemon juice, honey simple syrup, and chamomile tea makes it a soothing drink choice for any time of year.

Chamomile tea is known for its calming properties, making it a great option for promoting relaxation and reducing stress. Additionally, chamomile tea may help with digestion and relieve stomach discomfort. Some people also use chamomile tea to help with sleep and as a natural remedy for headaches.

First Bloom Cocktail Recipe

INGREDIENTS

1 oz Knob Creek Rye
1 oz Mezcal
1 oz lemon juice
1 oz honey simple syrup
2 oz chamomile tea

INSTRUCTIONS

Add the infused gin, simple syrup, and lime juice to a mixing glass filled with ice and stir until well-chilled. Top with soda water and cucumber, garnish with mint and cucumber peal.

Recipe by Amnelis Cruz, Restaurant Supervisor and Mixologist at Spirits & Tales / Dave Bryce / Styling by Keith Recker

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Wild Blossom

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a cocktail, dark purple in color, sits on a black marble table. Wild Blossom Cocktail recipe from The Oaklander. pea flower cocktail

For TABLE Magazine‘s spring launch party at The Oaklander in Pittsburgh, the hotel’s French-inspired restaurant and bar Spirits & Tales created three specialty cocktails influenced by the season. The following Wild Blossom cocktail leans on pea flower infused gin, giving the mixed drink a beautiful dark purple hue that can be enjoyed long after springtime. (Did someone say spooky season cocktail?)

Pea flower refers to the flowers of the pea plant, which come in a variety of colors such as pink, purple, blue, and white. These flowers are not only beautiful but also edible, with a slightly sweet taste. It is commonly used in culinary dishes such as salads and as a natural food coloring for desserts and drinks.

Wild Blossom Cocktail Recipe

INGREDIENTS

2 oz pea flower infused gin
1 oz coconut simple syrup
1/2 oz lime juice
Top with soda water
Pieces of cucumber
Garnish with mint and cucumber peal

INSTRUCTIONS

Add the infused gin, simple syrup, and lime juice to a mixing glass filled with ice and stir until well-chilled. Top with soda water and cucumber, garnish with mint and cucumber peal.

Recipe by Amnelis Cruz, Restaurant Supervisor and Mixologist at Spirits & Tales / Dave Bryce / Styling by Keith Recker

 

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Candied Apples

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Red, candied apples sitting on a dark table, one apple has a bite taken out of it

When we asked Raqueeb and Essence Bey of Black Urban Gardeners and Farmers of Pittsburgh (best known by the acronym BUGS) to share a fall treat with us, they immediately thought of candied apples. A perfect blend of fresh and local and FUN, we think candied apples should be dessert for the entire fall season, not just for Halloween. If you haven’t had one in a while, you’ll be surprised at the smile they put on everyone’s face.

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Red, candied apples sitting on a dark table, one apple has a bite taken out of it

Candied Apples


  • Author: Raqueeb and Essence Bey

Description

Better than store-bought.


Ingredients

Scale
  • Candy thermometer
  • 6 red or green apples
  • 6 cups water
  • 2 tbsp white vinegar
  • 6 twigs with leaves
  • 2 cups Sugar In The Raw
  • 1/2 cup light corn syrup
  • 1 cup water
  • 1/2 tsp red food coloring
  • 1/2 tsp black food coloring
  • Mint sprigs


Instructions

  1. Optional: Remove any wax from the apples by bringing 6 cups of water to a boil with 2 tablespoons white vinegar. Dip the apples in the boiling mixture for 5 seconds and dry them.
  2. Insert twigs leaves so that they are positioned in the apples. Set the apples aside on a cookie sheet lined with wax paper coated with cooking spray.
  3. Combine the sugar, corn syrup, and water in a heavy-bottom saucepan over medium heat.
  4. Bring it to a boil and cook the mixture until a candy thermometer reaches 300 degrees (the “hard crack” stage). Remove the candy mixture from the heat and carefully stir in the red food coloring and then the black in another pan.
  5. Dip apples individually in the syrupy coating and set to dry on the cookie sheet covered in wax paper. Tie mint sprigs to the twigs, or just bite into them when cooled. Enjoy!

Recipe by Raqueeb and Essence Bey
Story by Keith Recker
Photography by Dave Bryce
Styling by Erica Bruce

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Gourmet Grilled Cheese

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Gourmet Grilled Cheese Sandwich by Sarah Lujetic

When the kids are at home on weekends, parents may wondering how to get a good lunch on the table. To help, Chef Sarah Lujetic has created a fresh batch of delicious “unboxed” lunch recipes for at-home afternoon meals and snacks to satisfy your kids’ cravings and make mealtime fun. Sarah recommends using a wooden cutting board that can double as your serving plate for minimal cleanup. For more from Sarah’s unboxed lunch series, check out her recipes for Strawberry Parfaits, Nutella Banana Mini Muffins, Easiest Fruit Dip, and Fruit Pizza.

What Makes A Grilled Cheese Gourmet? 

Anyone can make a normal grilled cheese, but why not get creative with your kids’ lunches? Chef Sarah wanted to highlight some classic ingredients, but you can really use whatever you find in your fridge. A mild goat cheese is a safe choice that won’t scare away your kids, but feel free to play around with your flavors and create your own gourmet sandwiches— just be sure to keep it interesting for the little ones.

Gourmet Grilled Cheeses Recipe

Ingredients

  • A jar of premade roasted red pepper spread (Sarah uses Roland brand)
  • Cream cheese
  • Pesto (see Sarah’s pesto recipe)
  • Fresh sliced tomato
  • Shredded mozzarella
  • Tomato jam
  • Goat cheese
  • Ciabatta bread, adjust to serving size

Recipe Instructions

  1. Do as you’ve done your whole life… but with different ingredients! Spread butter on the outside ciabatta buns. Add your ingredients and brown on both sides until your cheese of choice melts.
  2. Approx. 5 minutes per side over medium heat.

Recipe, Photography, and Styling by Sarah Lujectic

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Savory Squash Recipe with Chestnut Porridge

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Savory Squash & Chestnut Porridge in a skillet with a napkin and spoon on the side

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel-good dishes for TABLE readers. We spent a day in the kitchen with him and were grateful for the warm welcome and the education he gave us on flavors, textures, colors, and plating.

Tips for What to Eat in Winter

This squash recipe is just one recommendation for making sure you have hearty, nutrient-rich meals as the months get colder. Soups and stews are a comforting way to ease into the winter months, as are hot grains like the chestnut porridge included in this recipe. For healthy winter eating, you can incorporate more kale, collards, and Brussel sprouts into your meals. But squash is also one of the perfect veggies for winter, because it’s healthy, packed with nutrients, filling, and can be made in a big batch.

Savory Squash and Chestnut Porridge with Poached Egg Recipe

Savory Squash and Chestnut Porridge Ingredients

  • 8 oz pearled barley, soaked overnight
  • 2 qts vegetable stock
  • 8 oz butternut squash, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 oz white cheddar, shredded
  • 2 tbsp butter
  • 2 oz organic roasted chestnuts
  • Poached eggs
  • Cheddar c risps (See below)

Recipe Directions

  1. In a tall narrow saucepan over medium heat combine squash, onion, and garlic, and sweat until tender.
  2. Add soaked barley and stir to combine. Cover with vegetable stock and bring to a simmer while stirring over medium heat.
  3. Once warmed through add butter, chestnuts and cheddar, and salt and pepper to taste.
  4. Transfer to a shallow bowl and top with poached eggs, cheddar crisp, and chopped chestnuts.

Cheddar Crisps

Ingredients

  • 8 oz shredded cheddar

Instructions

  1. Preheat oven to 300 and spread shredded cheddar in a flat single layer on a sheet tray lined with a silpat.
  2. Bake in 15-minute intervals until golden and crispy!

Photography by Dave Bryce / Styling by Keith Recker / Food and Recipes by Chef Curtis Gamble 

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