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Grilled Oysters with Roasted Green Chile

By
Kylie Thomas
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0
Grilled oysters displayed with a cilantro topping on a wooden table.

Oysters may sound like a special occasion dish, but this way of cooking them is so simple you’ll want to make this recipe every night. Ultimately, oysters are going to taste like whatever you season them with, so for the below Grilled Oysters with Roasted Green Chile recipe, you can expect a savory, heated flavor. You can even add a little bit of lemon juice to the oysters to enhance the green chile and enjoy this simple seafood triumph.

How to Grill Oysters

Though you typically eat oysters raw, grilling them is a way to access a whole new flavor profile. For this recipe, we used oysters with their shells already open but another way to approach grilling is to let them soften until the top shell slides off and they’re sitting on the grill open-face. When the liquid inside of them starts to bubble, that means the oysters are ready for your slurping pleasure. Just be careful, as they may be hot!

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Grilled oysters displayed with a cilantro topping on a wooden table.

Grilled Oysters with Roasted Green Chile

  • Author: Gabe Gomez
Print Recipe

Description

Turn a luxury dish into something you can enjoy every day!

Ingredients

Scale
  • 24 fresh oysters, cleaned and half-shelled
  • 1 cup finely chopped freshly roasted green chile
  • 1/2 cup melted unsalted butter
  • 2 cloves minced garlic
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt and freshly ground black pepper
  • Lemon wedges (optional)

Instructions

  1. Preheat the grill to medium-high heat, ensuring the grill grates are clean and lightly oiled to prevent sticking.
  2. In a bowl, mix the melted butter, minced garlic, and diced green chiles. Season the mixture with salt and freshly ground black pepper.
  3. Arrange the oysters on the grill with the flat side facing up. Grill them for approximately 2 minutes until they slightly firm up and the edges curl, taking care not to overcook.
  4. Spoon a generous amount of the green chile mixture over each oyster.
  5. Close the grill lid and continue cooking the oysters for an additional 2 to 3 minutes.
  6. Once grilled, carefully transfer the oysters to a serving platter.
  7. Sprinkle the chopped cilantro over the grilled oysters. For a touch of acidity, add a splash of lemon juice. Enjoy warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

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The Woman Behind The Soup: A Q&A with Pittsburgh’s Brothmonger

By
Kylie Thomas
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0
Sarah Coppolo, aka Brothmonger

If you’ve lived in Pittsburgh, you’ve probably heard of the infamous Brothmonger, selling some of the most delicious, comforting homemade soups you’ll ever try. She has become a staple for the culinary lovers of the city. But, if you haven’t heard of the Brothmonger, then now is the perfect time to find out who Sarah Coppolo is and why you should indulge in her hearty soups while the temperature begins to drop. TABLE Magazine spoke with Coppolo about the growth of Brothmonger and, of course, soup.

Why soup?

My mom always made soup and was great at it. So we always had soup around when I was growing up. My mom was always a great cook but she also was a single mother and a nurse. So she worked a lot and her shifts kind of varied, so she would always make sure we had soup to eat. It was always something that she and I enjoyed together. But I never really was interested in learning how to cook until I moved out and didn’t have her. I started teaching myself how to cook when I was in my early 20s. Soup was just something that I immediately started to pick up on and was able to get pretty good at, so once I started getting really into cooking, I would make soup all the time. I can never really cook a small portion of something, so I would always make tons of soup and then give it out to my friends and stuff. 

What has the growth been like since starting Brothmonger?

I started Brothmonger in late 2018, early 2019. It was just like a small operation running out of my apartment. I started it because I always really liked cooking, and I was pretty good at making soup. I felt like there was kind of a hole in the market in Pittsburgh for good soup. So, I just started it on Instagram and started selling it out of my apartment. Then it kind of unexpectedly grew a lot, in a somewhat short amount of time. And then in 2021, I started selling out of Mayfly Market and Deli in the North Side, and I did that for the whole year. But for most of 2022, I actually didn’t really sell soup at all, just because I was also working full time. So I did a pretty good job of burning myself out. But, towards the end of 2022, I was ready to get back into it. So at the beginning of this year, I started working with Thyme Machine and left my full-time job in May. Now I’m selling at Linea Verde Green Market, Thyme Machine, and Deutschtown Deli, and I even have my own email newsletter called The Brothmailer. 

 

View this post on Instagram

 

A post shared by brothmonger (@brothmonger)

What’s your process of adding a soup to your menu?

I mean, if the first time I make it, it’s good, I’ll sell it. I don’t usually test things in small batches. Most of the time now, I can come up with something in my head and then make it work. So now I can come up with a soup and know what’s going to be in it and tell what it’s going to taste like before I make it. It’s a very fun, creative, and challenging process. I’ve also made so many different soups that I kind of have this rotating list of maybe like 40 different soups that I could make. 

What’s your favorite soup you’ve ever made?

Ultimately, my favorite soup is sausage tortellini. I think of that as the flagship soup of Brothmonger. When I was starting Brothmonger, it kind of started because a friend of mine posted on Facebook that said, ‘I’m sick right now. Where in Pittsburgh can I get some really good soup?’ People were commenting on it and telling her that she should go to Eat n Park. I was like, this is unacceptable. So I made her a sausage tortellini soup, and I took it to her at work. That’s what I used to make for my friends anytime anyone had a cold. It’s a recipe that I got from my mom and it’s definitely my favorite soup. Now I feel like everyone in the city has eaten it and that means a lot to me. It’s from my childhood, but it’s also kind of the soup that started it all. 

Sarah Coppolo, aka Brothmonger

What keeps you going when things get busy?

It is kind of exhausting, but working for myself is so rewarding. I’m really glad that I’m doing it. Owning my own business and seeing something out from start to finish, there’s just no better feeling. It’s awesome to have a place in the community. The fact that people know me, and they know what I do. They see me and say hello to me, and tell me what they ate, where they got it and that it was good, it’s incredible. I really feel like I have such an amazing life, and I never could have imagined that it would be like this. I’m very grateful for the people in Pittsburgh who have supported me. I don’t know why, but I feel like I’m doing something right all the time. Plus, being able to feed people has always been my favorite thing. So yeah, it’s totally worth it. Just the feedback that I get from people and being a part of this community, there really is nothing better.

“Take your time. Figuring out what you’re doing and having everything ready is very important.”

What’s the perfect soup to make for the fall season? 

Chili and any bisque are always great. I’m doing this butternut squash bisque right now that I’m really into. I also made chili last week. Since it’s football season now, it’s the perfect time to make it. Plus, it’s very easy to make. Even any stews are great. You really can’t really go wrong with soup during fall. Just don’t make gazpacho, haha. 

What kind of advice would you have for somebody who’s starting to make their own homemade soups?

Take your time. Figuring out what you’re doing and having everything ready is very important. I hear a lot of people say things like, “I can’t make soup” or like, “I don’t know why it doesn’t taste good,” and the number one mistake that people make is that they don’t season as they’re cooking. So when I’m making soup, the first thing I do is if I’m tossing onions, I’m salting them. Then when I’m putting in carrots and celery, I season them. If I have chicken that I’m putting in later, the chicken is already seasoned before I’ve put it into the soup.

Even If you’re boiling pasta, make sure it’s seasoned. Then the whole dish will taste like every single element.  Another important part of making soup is making sure all elements in a rounded dish are present: fat, acid, salts. If I’m making something that is going to take a long time, like something that’s braised or a beef dish, I’m always going to add lemon juice or vinegar at the end. It ties it all together and elevates all the flavors. Just being more of a dynamic cook and thinker when you’re making soup will ultimately produce better dishes for you.

Story by Kylie Thomas

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Local October Shopping: 6 Fall Pop-Up Markets in Pittsburgh

By
Kylie Thomas
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0
Pumpkins of various shapes and sizes sit on hay barrels. October Fall Markets in Pittsburgh
Photo by Jacques Dillies

Spooky Season is in full swing, and Pittsburgh is flush with places to purchase seasonal fall goods, from decor to yummy treats. Support small businesses with various autumnal pop-up markets throughout the month of October to light up your jack o’ lantern dreams. 

Squirrel Hill Night Market

Murray Avenue, October 7
The Squirrel Hill Night Market takes on the harvest with handmade wares and outdoor fun. Alongside the usual market features of live entertainment from bands, artists, and special performers right in the streets of Squirrel Hill, market-goers can take the opportunity to see what Murray Avenue shops and restaurants have to offer for October. 

Fall Harvest Craft and Vendor Fair

Knead Community Cafe, October 7 
Knead Community Cafe is bringing the community together by highlighting local businesses that may not be well known. The fair will feature crafters, artists, and more, with a focus on the fall season. Grab a healthy snack from the cafe while you explore the vendor market. 

Big Spookin’ Halloween Market

Trace Brewing, October 8 
Halloween is approaching fast, and this is your chance to shop from local vendors for all the spooky decor you love. Since the event takes place at Trace Brewing, drinks will be available while browsing; however, the whole affair is family-friendly. 

Allentown Night Market

Allentown, October 14 
The Allentown Night Market takes place twice a year, and while both markets are themed toward the unique and unusual, the fall market has that special Halloween touch. Wander through Warrington Avenue and the surrounding area to find over 100 vendors, special performances, food trucks, and so much more. 

Fright Up Night

Market Square, October 26 
For the final Night Market of the season, Market Square will become a Halloween celebration. Spooktacular vendors like The Scarehouse, The Psychic Shop, and Slaughtered Lamb Designs take over the market along with themed entertainment. 

Pittsburgh Punk Rock Flea Market

Pittsburgh Body Piercing, October 27 
Take in the punk-rock side of Pittsburgh with exclusive vendors, tarot readings, live music, and tattoos. This month’s market is themed for the Halloween season and will feature a pumpkin carving contest and face painting, along with other activities for the kids. 

Story by Kylie Thomas

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Braised Duck Leg in Green Chile with Roasted Carrots

By
Kylie Thomas
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0
Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

Duck is a tender, juicy protein that can elevate any dish with its nutty-tasting fattiness. It’s as easy to cook as any other type of meat, and its “gamey” nature pairs well with earthy vegetables. You can even vary what spices you use to bring out the duck’s different flavors. For this Braised Duck Leg recipe, we pair roasted green chiles with cumin, coriander, oregano, and a dash of lime. This blend balances acid, salt, and spice to make any home chef a pro in the kitchen.

How to Pick Out the Best Duck Legs

When you’re picking out duck legs, look for plump, firmer legs that also carry a vibrant color. You can the skin to be smooth and intact without any punctures or tears from processing. Avoid legs that appear off color or that have an odor them. Ideally, you want to source from a high-quality butcher with fresh meat rather than frozen. If you’re able to, you can even opt for locally sourced or organic duck legs for the best and most flavorful culinary experience.

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Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots

  • Author: Gabe Gomez
Print Recipe

Description

Bite into the tender, juicy experience of braised duck legs with a kick of green chile and a side of cumin spiced carrots.

Ingredients

Scale

For the braised duck legs:

  • 4 duck legs
  • Salt and pepper to season
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup freshly roasted green chilies
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • Juice of 1 lime

For the cumin spiced carrots:

  • 6-8 medium carrots, peeled and cut into sticks
  • 2 tbsp olive oil
  • 1 tsp ground cumin
    Pinch of salt and pepper

Instructions

For the braised duck legs:

  1. Preheat the oven to 325°F.
  2. Season the duck legs with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Brown the duck legs on all sides until a golden-brown color. Remove and set aside.
  4. Sauté the chopped onion in the same skillet until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
  5. Incorporate the diced green chilies, ground cumin, ground coriander, and dried oregano into the skillet. Cook for an additional 2 minutes to release the fragrance of the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Return the duck legs to the skillet, ensuring they are partially submerged in the liquid.
  8. Cover the skillet with a lid and transfer it to the preheated oven. Braise the duck legs for 2 to 2 and a half hours until the meat becomes tender and easily detaches from the bone.
  9. Once cooked, remove the skillet from the oven and drizzle the lime juice over the duck legs.

For the cumin spiced carrots:

  1. Preheat the oven to 400°F.
  2. In a bowl, coat the carrot sticks with olive oil, ground cumin, salt, and pepper, ensuring even coverage.
  3. Arrange the seasoned carrot sticks in a single layer on a baking sheet.
  4. Roast the carrots in the oven for about 20 to 25 minutes until they become tender and develop a slightly caramelized exterior.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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

Subscribe to TABLE Magazine‘s print edition.

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

By
Jordan Snowden
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0
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

By
Kylie Thomas
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0
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

By
Kylie Thomas
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0
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
Print Recipe

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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

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Hangover Homemade Ramen

By
Abdul Rafay
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0
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
Print Recipe

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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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

By
Jordan Snowden
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0
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 Door, an 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

By
Jordan Snowden
-
0
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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