Subscribe
Home Blog Page 207

Negroni Con Alma

By
Jordan Snowden
-
0
A light red cocktail in a rocks glass with an orange peel inside the glass. Negroni Con Alma Recipe

A beloved classic from Con Alma’s very first cocktail list, this Negroni is built around a base of Zafra rum. This rich, 21-year-old rum burnishes the drink to a special mellowness. Contratto, with its ingredient list of 28 herbs, roots, and spices gives added complexity, as do the bark and cherry notes of Amargo-Vallet.

What is an Aperitif in This Negroni Con Alma?

An aperitif can refer to either a beverage or liqueur to be consumed prior to dinner time. Usually, you’ll see two categories of aperitifs, either aromatized wine (vermouth) or an aperitivo bitter (Aperol and Campari). In the case of the Contratto Aperitif below, this bitter liqueur combines perfectly with our Negroni Con Alma. It adds a low-ABV element to this otherwise boozy cocktail, making it perfect to sip on while talking with friends or enjoying small bites before dinner. It’s a bit more complex and vibrant than Aperol but still adds a similar taste.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A light red cocktail in a rocks glass with an orange peel inside the glass. Negroni Con Alma Recipe

Negroni Con Alma

  • Author: Hannah Mckee
Print Recipe

Description

Just three ingredients mix up a version of the negroni that’s a bit darker.

Ingredients

Scale

Instructions

  1. Add the rum, Campari, Contratto Aperitif, and bitters to a mixing glass filled with ice and stir until well-chilled.
  2. Strain into a rock glass over a large ice cube.

Did you make this recipe?

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

Recipe by Hannah McKee, Con Alma Mixologist
Story by Keith Recker
Photography by Dave Bryce
Produced by Star Laliberte

Subscribe to TABLE Magazine’s print edition.

Espresso Negroni

By
Jordan Snowden
-
0
Two Espresso Negroni Cocktails in rocks glasses with an orange peel as garnish. Deep red in color. Espresso Negroni Cocktail Recipe

The Espresso Negroni, also known as the Negroni Svegliato (Italian for “wide awake”), can be both an aperitivo and a digestivo. Its dose of caffeine helps keep you energized, while its otherwise classic ingredients and proportions delight the palate. No matter when you choose to imbibe, sip slowly to appreciate the four-way conversation between coffee, sugars, gin, and bitters. They have a lot to say to each other.

Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel.

Tips for Making an Espresso Negroni 

Make sure you’re using fresh-brewed espresso. For true Italian espresso, use a moka pot. For a little extra thrill, pre-chill the glass before making the cocktail. And use large ice cubes in your serving glass to slow down the dilution and keep the drink cold. Plus, feel free to tweak the ratios to suit your palate. If you prefer it a bit sweeter, add a touch more vermouth or simple syrup.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two Espresso Negroni Cocktails in rocks glasses with an orange peel as garnish. Deep red in color. Espresso Negroni Cocktail Recipe

Espresso Negroni

  • Author: Sarah Cascone
Print Recipe

Description

Adding a bit of espresso to your negroni will have you ready to party all night long.

Ingredients

Scale
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 oz American Aviation Gin
  • 1/2 oz fresh-brewed espresso
  • 1/2 oz citrus simple syrup
  • Garnish with orange twist

Instructions

  1. Add the Campari, sweet vermouth, gin, espresso, and citrus simple syrup to a mixing glass filled with ice and stir until well-chilled.

  2. Strain into a rock glass over ice. Garnish Espresso Negroni with an orange twist.

Did you make this recipe?

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

Recipe by Sarah Cascone
Story by Keith Recker
Photography by Dave Bryce
Produced by Star Laliberte

Subscribe to TABLE Magazine’s print edition.

Roasted Acorn Squash with Lemony Pinto Beans and Zhoug

By
Jordan Snowden
-
0
A side dish of Roasted Acorn Squash with Lemony Pinto Beans and Zhoug in an orange bowl. A gold spoon sits to the left. Zhoug Recipe

Zhoug is a Middle Eastern spicy cilantro sauce. Start with one jalapeño and feel free to add more if you’d like more heat. This zhoug recipe can be made a day ahead and stored in an airtight container in the refrigerator. Any leftover zhoug is perfect with other roasted vegetables, fried eggs, or grilled chicken or fish.

There are many ways to cook beans, including soaking them overnight before cooking or making them in a pressure cooker. Another option is to boil them for a few minutes and allow them to rest covered for an hour before simmering them until cooked and tender. Start with our master bean recipe and whip up the following delicious side dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A side dish of Roasted Acorn Squash with Lemony Pinto Beans and Zhoug in an orange bowl. A gold spoon sits to the left. Zhoug Recipe

Roasted Acorn Squash with Lemony Pinto Beans and Zhoug

  • Author: Julia Platt Leonard
  • Yield: Serves 4
Print Recipe

Description

Make use of all of nature’s bounty.

Ingredients

Scale

For the Zhoug:

  • 1 bunch cilantro, about 3–4 oz, roughly chopped
  • 1 –2 jalapeño peppers, membrane removed and roughly chopped
  • 1 ½ tsp ground cumin
  • 2 cloves garlic, peeled and roughly chopped
  • ½ tsp salt
  • 1/3 cup olive oil

For the Acorn Squash and Pinto Beans:

  • 1 acorn squash
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 cups cooked pinto beans (see “master recipe”)
  • 1 lemon, zested
  • Salt and pepper

Instructions

For the Zhoug:

    1. Place the cilantro, jalapeño, cumin, garlic, salt, and half the olive oil in the bowl of a food processor.

    1. Blitz, adding more olive oil as needed to form a paste. Taste and add salt as needed.

For the Acorn Squash and Pinto Beans:

    1. Preheat oven to 400 degrees.

    1. Slice the squash in half, remove the stem (if there is one), seeds, and pith–a grapefruit spoon is helpful. Cut each half into wedges, about 10-12 in total.

    1. Place on a baking sheet, season with salt and pepper and toss with the olive oil to thoroughly coat the wedges.

    1. Roast until nicely browned on one side–about 15-20 minutes. Turn the wedges and cook tender, about another 10 minutes.

    1. Sauté the remaining garlic in the  2 tbsp of olive oil, add the beans, and finely grate the zest of the lemon over the mixture. Season with salt and pepper.

To assemble:

    1. Place the acorn squash wedges on a platter, scatter the pinto beans around them, and dress with spoonfuls of the zhoug.

    1. Serve with the remaining zhoug on the side.

Did you make this recipe?

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

Recipes by Julia Platt Leonard
Food Photography by Dave Bryce
Styling by Merrie O’Donnel

Subscribe to TABLE Magazine’s print edition.

Master Pinto Bean

By
Jordan Snowden
-
0
A cast iron skillet of beans. a pinto bean recipe

There are many ways to cook beans, including soaking them overnight before cooking or making them in a pressure cooker. Another option is to boil them for a few minutes and allow them to rest covered for an hour before simmering them until cooked and tender. Save the cooking liquid as it’s handy in other recipes and to thicken soups and stews. Start with Julia Platt Leonard’s master pinto bean recipe and branch out from there!

Master Pinto Bean Recipe

Makes approximately 5 cups

INGREDIENTS

1 medium white onion, peeled
2 whole cloves
1 clove garlic, peeled
1 bay leaf
1 sprig of thyme
2 cups dried pinto beans, rinsed and sorted

INSTRUCTIONS

  1. Stud the onion with the cloves and place it in a large pot along with the garlic, bay leaf, thyme, and beans.
  2. Cover by at least 4 inches of water, bring to a boil and boil for 2 minutes.
  3. Remove from the heat, cover, and allow to rest for one hour.
  4. Place back on the heat, bring to a boil, then reduce the heat and simmer uncovered until the beans are tender but firm, about 1 ½ hours.
  5. Drain, reserving the cooking liquid.

Recipes by Julia Platt Leonard / Food Photography by Dave Bryce / Styling by Merrie O’Donnell

Subscribe to TABLE Magazine’s print edition.

Earl Grey Negroni

By
Jordan Snowden
-
0
An two Earl Grey Negronis sits in round cocktail glasses, garnished with a lemon wedge.

Earl Grey tea is rightly treasured for the citrussy, aromatic bergamot oil overtones it layers onto the gentle bitterness of black tea leaves. A Negroni made with Earl Grey-infused gin results in a cocktail rich with botanical sophistication. Campari, made from bitter chinotto oranges, along with gentian root, quinine, and other natural flavorings, deepens the drink’s dive into the botanical world. So does Carpano Antica, made from southern Italian white wines, tropical vanilla beans, and a host of herbs. Slowly savor the abundant natural flavor, and the subtlety, of this recipe.

Traditionally speaking, the Negroni always uses equal parts Campari, gin, and sweet red vermouth and always gets an orange wheel garnish.

How to Infuse Gin with Earl Grey

We’ve linked below to instructions for infusing gin with Earl Grey from Thirty-One Whiskey, because we understand you might not just have Earl Grey-infused gin laying around in your house. But infusing spirits is easier than you might think. Gin starts out as flavorless neutral spirits. The botanicals are added through steeping and distillation. Adding tea is no different. And all you’ll have to need is paper coffee filters, a measuring cup, a strainer, Earl Grey tea, and gin. Once you have the infused gin, then you can make this cocktail and countless others!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An two Earl Grey Negronis sits in round cocktail glasses, garnished with a lemon wedge.

Earl Grey Negroni

  • Author: Tyler Lewis
Print Recipe

Description

A bit of earl grey is all the traditional negroni recipe was missing.

Ingredients

Scale

Instructions

  1. Add the gin, Campari, vermouth, and bitters to a mixing glass filled with ice and stir until well-chilled.
  2. Strain into a rock glass over a large ice cube.
  3. Garnish with a lemon wheel.

Did you make this recipe?

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

Recipe by Tyler Lewis, Jackworth Ginger Beer
Story by Keith Recker
Photography by Dave Bryce
Produced by Star Laliberte

Subscribe to TABLE Magazine’s print edition.

Celebrate Hispanic Heritage Month with These 11 Recipes

By
Jordan Snowden
-
0
Acclaimed Chef John Sedlar elevates traditional chile rellenos with French inspiration.

As we celebrate Hispanic Heritage Month, it’s the perfect time to explore the vibrant and delicious cuisine of Latin America. To help you get started, we’ve compiled a list of some of our favorite Hispanic-inspired recipes that are sure to delight your taste buds.

Eva Longoria Inspired Michelada

Two Michelada cocktails orange red in color sit in tall glasses, garnished with lime and Tajín. Michelada recipe

What makes this cocktail stand out is its savory flavor — typically made with beer, lime juice, hot sauce, and other spicy seasonings; the Michelada serves well as a fiery accompaniment to any delicious Mexican meal.

Elotes Asados with Roasted Garlic Butter

4 Elotes covered in roasted Garlic Butter sit on a paper plate. Elotes recipe

Slathering some grilled corn with butter, mayonnaise, cotija cheese, lime, and chile powder is as Mexican as the Mexican national anthem. It has become an iconic street food, and you’ll see it around the world on menus at Mexican and non-Mexican restaurants alike.

Chimayó Cocktail

Chimayo Cocktail, dark orange in color, sits in a rocks glass garnished with dried apple and cinnamon.

The Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use.

Huachinango a la Veracruzana

Red Snapper in Spicy Tomato Sauce sits on a white rectangle plate. Huachinango a la Veracruzana Recipe

Originating from Veracruz, Mexico, Huachinango a la Veracruzana is a classic fish dish featuring a red snapper, natively found in the Gulf of Mexico, the western Atlantic Ocean, and the Caribbean Sea. If possible, the fresher the snapper, the better for this savory recipe.

Arrachera Verde

A pair of hands runs Arrachera Verde on raw chicken. Arrachera Verde Recipe in a white bowl.

Quick marinades can save your life at a carne asada. This one breaks down meat in about 30 minutes and is inspired by chimichurri — except much spicier. It’s a great way to add some brightness to your carne asada.

Eva Longoria Inspired Horchata

Horchata, a frothy beverage light brown in color, sits in a pitcher next to two glasses, one filled with Horchata, one with just ice. Horchata Recipe

Pineapple Habanero Margarita

a glass of Pineapple Jalapeño Margarita

An eminently sippable drink… pick a comfortable spot, make a batch of this drink, and put your feet up for a minute. Enjoy!

Tacos de Lengua

Three Tacos de Lengua sit on a plate. Red tomatoes, onion, and cilantro are seen on top. Tacos de Lengua Recipe

Tacos de lengua, or beef tongue tacos, are a popular dish in Mexican cuisine. The tender, flavorful meat is slow-cooked with spices and served with fresh toppings on warm tortillas. While some may be hesitant to try tongue, it’s a delicacy in many cultures and is a sustainable way of using the entire animal.

Chilaquiles Verdes

Recipes for chilaquiles originated in the regional kitchens of Mexico as a way of combining two ubiquitous staple food items: corn tortillas and salsa. As a way to resuscitate day-old corn tortillas by lightly frying them in oil and smothering them in red or green salsa, its simplicity opened the door to countless interpretations.

Eva Longoria Inspired Sangria

Two deep red sangria cocktails sit in wine glasses and garnished with lemon wedges. Sangria Recipe

Originating in Spain, Sangria is a refreshing and fruity cocktail popular for summer gatherings and perfect for sipping on a hot day. Its name comes from the Spanish word “sangre,” meaning blood, due to the deep red color of the drink.

Fire-Roasted Green Chile

Acclaimed Chef John Sedlar elevates traditional chile rellenos with French inspiration.

This striking green chile dish fills New Mexican pods with a French-style reduction of mushrooms, then blankets them with a velvety goat cheese sauce.

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

5 September Book Releases to Add to Your Fall Reading List

By
Jordan Snowden
-
0
A stack of old books against a white wall. September 2023 Book Releases
Photo by Annie Spratt

Fall back in love with reading this autumn (I couldn’t not use that pun) with the following September book releases. With the kids in school, vacation season is coming to an end, and the days are getting shorter — even though we don’t want to admit it — it’s an ideal time to find a new favorite book and curl up on the couch with a blanket and warm beverage. PSL anyone?

The Fraud by Zadie Smith, Penguin Press, September 5

The Tichborne Trials of the 1860s and ’70s in Victorian England inspired Zadie Smith’s latest release — a historical fiction novel delving into what stories get to be told and whose narratives are held to be true.

The Witching Tide by Margaret Meyer, Scribner, September 5

For those ready to dive into all things witchy, Margaret Meyer’s debut, The Witching Tide, transports readers to the witch trials of 17th-century England. Mute midwife and servant Martha Hallybread finds herself in the crosshairs of witchfinder Silas Makepeace’s search and attack on her village of Cleftwater. But she may just have more power to save the targeted women of the village than she realizes.

The Young Man by Annie Ernaux, translated by Alison L. Strayer, Seven Stories, September 12

From the first Frenchwoman to win the Nobel Prize in Literature comes this engulfing sensual read looking back at Ernaux’s own passionate affair with a man 30 years younger than herself. She writes in the book released in France in 2022, “He gave me pleasure and made me relive things I would never have imagined experiencing again.”

Wellness by Nathan Hill, Knopf, September 19

Nathan Hill, author of the bestselling 2016 novel The Nix, returns with another sweeping portrait of love throughout the years as married couple Jack and Elizabeth’s relationship evolves from the pulsating art scene of the ’90s to health-conscious suburban parents. As with The Nix, Hill’s knack for description and humorous writing makes for a captivating read while managing to artfully blend in plenty of social critique.

Never Whistle at Night, Vintage, September 19

This anthology, edited by Shane Hawk and Theodore C. Van Alst Jr., features 26 original spine-chilling horror stories from notable Indigenous North American authors like Rebecca Roanhorse, Tommy Orange, Shane Hawk, and more. From curses and ghosts to revenge and privileged white racism, we recommend double-checking the locks before curling up with this book.

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Allergen-Free Golden Soup

By
ZAIN
-
0
Allergen-free Golden Soup in a plate; a spoon, pieces of lemon, and chickpeas on the side.

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all! This allergen-free golden soup uses only the freshest ingredients and is free of any of those common deterrents.

What Makes This Allergen-Free Soup Golden?

This allergen-free golden soup gets its color from turmeric, an anti-inflammatory, antioxidant-rich spice powder. Turmeric has comes from the Curcuma longa plant, which originates in Southeast Asia. It gets its color from the inside of the root of the plant, which gets crushed up and then turned into the spice you find at the grocery store.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Allergen-free Golden Soup in a plate; a spoon, pieces of lemon, and chickpeas on the side.

Allergen-free Golden Soup

  • Author: Liz Fetchin
Print Recipe

Description

A healthy and beautiful soup.

Ingredients

Scale

For the soup:

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • ½ Vidalia onion, chopped
  • 2 tbsp fresh ginger, peeled and minced
  • 4 cups of cauliflower, chopped into 1-inch florets
  • 1 medium sweet potato, peeled and chopped
  • 1 ½ tbsp turmeric
  • ¼ tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp honey
  • 4 cups vegetable stock
  • 1 cup of full-fat coconut milk or gluten-free oat milk
  • 1 15-ounce can of cannellini or great northern beans

Optional garnish:

  • 15 ounces of roasted chickpeas (recipe below)
  • Chopped fresh parsley
  • Flaky sea salt

Instructions

For the roasted chickpeas:

  1. Preheat oven to 400 degrees.
  2. Drain and rinse one 15-ounce can of chickpeas, then pat dry.
  3. Line a baking sheet with parchment paper.
  4. In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper and spread chickpeas out evenly on tray.
  5. Place in the oven and roast until crispy and brown, about 15-20 minutes.
  6. Set aside.

For the soup:

  1. Heat olive oil in a stock pot over medium heat.
  2. Add garlic cloves and onion and saute until fragrant but not brown.
  3. Add cauliflower and sweet potato and saute for about 2 minutes.
  4. Add turmeric, cinnamon, cayenne pepper, and honey, stir to coat, then cover with lid and allow to cook for about 15 minutes, stirring every once in a while to prevent burning.
  5. Add stock and coconut milk and bring to a boil.
  6. Add white beans, reduce heat to medium-low, and allow to simmer for about 10 more minutes to allow flavors to combine.
  7. Using an immersion blender, puree soup until smooth (or, carefully work in batches and use a conventional blender).
  8. Spoon soup into bowls, garnish with roasted chickpeas, fresh parsley, and flakey sea salt, sprinkle on a little extra turmeric and cinnamon, and serve.

Did you make this recipe?

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

Recipe by Liz Fetchin / Follow Octofree®
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Vegetarian Italian Wedding Soup

By
staff-author
-
0
A steaming bowl of Vegetarian Italian Wedding Soup with Impossible Burger meatballs, served in a comforting broth with orzo pasta and fresh escarole.

Yes, the weather is still relatively warm and the humidity is alive and well, but we promise that our Vegetarian Italian Wedding Soup made with Impossible Burger meatballs will warm you up in the best possible ways. Celebrate your Meatless Monday Zuppa with a twist and twirl, and try the rest of our vegetarian soup recipes.

Why is Italian Wedding Soup Called That?

It’s a common misconception that this soup is actually a staple of Italian weddings. Though we’re sure someone has had it at their wedding, there’s an Italian saying that got translated into its English name. The soup gets its name because of the phrase “minestra maritata,” meaning “married soup.” The name refers to the way the flavors in the soup “marry” each other, rather than a couple getting married. The flavors marinate together in perfect harmony, just like a marriage should (ideally) be. Maybe it doesn’t always work that way in practice, but this Vegetarian Italian Wedding Soup can be a source of harmony in any relationship, marriage or otherwise. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A steaming bowl of Vegetarian Italian Wedding Soup with Impossible Burger meatballs, served in a comforting broth with orzo pasta and fresh escarole.

Vegetarian Italian Wedding Soup

  • Author: Gabe Gomez
Print Recipe

Description

An Italian classic.

Ingredients

Scale

For the meatballs:

  • 1 (12-ounce) package of Impossible Burger
  • 1/2 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder

For the Broth:

  • 5 cups vegetable broth, preferably homemade
  • ⅓ cup carrot, chopped
  • ⅓ cup onion, chopped
  • ⅓ cup celery, chopped
  • 2 cups escarole, chopped
  • 1/2 cup uncooked orzo pasta

Instructions

  1. In a medium bowl, combine Impossible Burger, breadcrumbs, egg, parmesan, salt, parsley, garlic basil, and onion powder. Shape into quarter cup-sized balls.
  2. In a cast-iron pan, warm to medium heat with 1. 5 tablespoons of vegetable oil and lightly sear the meatballs on all sides. Remove from heat and set aside
  3. In a Dutch oven, saute carrot, onion celery in the remaining vegetable oil until al dente. Add vegetable broth and bring to a boil. Stir in orzo and meatballs. Reduce heat to medium. Cook at a low rolling boil for 10 minutes. Turn off the heat, stir in escarole, and leave covered for 5 minutes to rest.

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
Photo courtesy of Ezume Images

Subscribe to TABLE Magazine‘s print edition.

Pittsburgh Happenings: September 12-18

By
Jordan Snowden
-
0
Photo by Briana Tozour

It seems like the warm summer weather will be lingering a while longer. Before there’s too much of a chill in the air, get out and explore the city with the following events in Pittsburgh.

Photo Courtesy of ZYNKA Gallery

OTHERWORLDLY
ZYNKA Gallery, Running until October 29
This new exhibition features work from contemporary maximalist artist, Sarah Jacobs, and Evan Boggess, whose paintings draw from personal experiences, cultural allegories, and the natural world. Together, the show is said to “conjure memories and question the meaning of life through their surreal paintings layered with objects of symbolism and personal experience.”

Nakeya Brown’s LYDIA (Left) and Patricia Voulgaris’s Magic Hands (Right)

In dreams I walk with you
Silver Eye Center for Photography, Running until October 21
Six recent virtual workshops held by Silver Eye Center for Photography served as the inspiration for its latest exhibition, which kicked off September 7 with an opening reception. Featuring works from 25 artists, In dreams I walk with you focuses on using creativity to rediscover one’s sense of self after the uncertainly and turbulence of the last few years.

A woman in a short sparkly dress poses at the end of a runway
Photo Courtesy of PFW’s Facebook

Pittsburgh Fashion Week Runway Show 2023
Wintergarden, September 15
As New York Fashion Week comes to a close, Pittsburgh Fashion Week keeps the high-style energy flowing with its annual runway show. Afterward, brush shoulders with the models and designers at the exclusive afterparty.

Sausages on a wooden cutting board. events in pittsburgh
Photo by Allen Rad

Sausage and Brats Making Workshop
Community Kitchen Pittsburgh, September 16
From choosing the right, sustainable meat to grinding, casting, and stuffing, learn all the nuts and bolts of making your own sausage and brats. During the workshop, craft beer will be provided by East End Brewing.

a county fair in pastel colors, events in pittsburgh
Photo by Briana Tozour

Pittsburgh County Fair
Allegheny Commons Park, September 17
Pittsburgh has a county fair? It didn’t until this year. The inaugural event from Ferment Pittsburgh and Grow Pittsburgh highlights handmade and homemade urban agricultural fun. Participate in workshops, watch hands-on demonstrations, and revel in all the food, drink, and entertainment excitement fairs have to offer.

A footer photo with a white background, one TABLE Magazine and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

1...206207208...284Page 207 of 284

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Create a free account, or log in.

Gain access to read this content, plus limited free content.

Yes! I would like to receive new content and updates.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.