The Many Hats of Pittsburgh’s Staycee Pearl

A woman pour wine at the Santa Fe Wine & Chile Fiesta's Grand Tasting. Enter to win Fiesta Grand Tasting tickets

Enter for a chance to win 2 tickets to the SOLD OUT Santa Fe Wine & Chile Fiesta Grand Tasting on Saturday, September 30 at Fort Marcy Park.

The Grand Tasting is the only time and place where guests can sample, sip, and savor over 90 world-class wineries paired with more than 50 of Santa Fe’s finest restaurants.

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While The Fiesta Grand Tasting may be sold out, there are still plenty of other events available to take part in, like the Sun, Wind and Wine Seminar in the Santa Lucia Highlands and the Reserve Wine Tasting & Silent Auction on September 28. Browse the entire list of festivities here.

Ahead of the Santa Fe Wine & Chile Fiesta, 6 Chefs Share Their Dream Dishes

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Pittsburgh Metalsmith Katie Rearick Creates Quality Objects In a Mass Produced World

By

Jordan Snowden

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September 20, 2023

Metalsmith and sculptor Katie Rearick holds up a metal necklace in front of her and smiles

Metalsmith and sculptor Katie Rearick works her chosen medium with precision and sensitivity.

Metalsmith and sculptor Katie Rearick remembers, as a small child, selling painted rocks on the beach in northern Michigan. She feels fortunate to have a family that encouraged her to pursue the arts, and a high school that offered a metals and jewelry class. She went on to receive her Bachelor of Fine Arts with an emphasis in metal/jewelry from Western Michigan University, and then a Master of Fine Arts from SUNY New Paltz.

Steel City Adventures

Rearick moved to Pittsburgh in the fall of 2014 to teach metals and jewelry at Waynesburg University for seven years, before resigning to take care of her newborn daughter. She founded the Allegheny Metals Collective in 2015, is currently running workshops at Contemporary Craft, and also maintains a home studio. Her work ranges from small-scale body adornment to large sculptural installations that utilize personal narrative as a starting point.

“Using a jeweler’s saw, I meditatively hand-pierce steel and silver to become sculptures and one-of-a-kind wearable jewelry,” she explains. In addition to solo work, she works collaboratively with her wife, printmaker Rachel Saul Rearick. Their most recent body of work, Sculptural Landscapes, utilizes lines and bold mark-making. The resulting interplay of shadow, light, and pattern is fascinating.

Up Next

Rearick is curating an exhibition titled Archives of the Allegheny Metals Collective, featuring 15 Allegheny Metals Collective members that will run October 12 through November 10 in the Jodee Harris Gallery at Seton Hill University. She’s also developing a new body of artwork focused on motherhood and play.

Rearick greatly appreciates quality objects in a world that heavily focuses on mass-produced items. “A well-crafted item made by an individual can often last a lifetime, and makes up bodies of heirlooms across cultures,” she adds.

BE Galleries also sells collaborative work by Rearick and her wife.

Story by Corinne Whiting / Photography by Laura Petrilla

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Dreams Cocktail, Inspired by Stevie Nicks

By

Star Laliberte

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September 20, 2023

Two glasses with purple liquid inside are topped with little botanical pink flowers and lemon slices with smoke pouring over the cocktail.

Named after the quintessential Fleetwood Mac song, “Dreams,” our Dreams Cocktail, Inspired by Stevie Nicks, is the 19th cocktail in our 2023 Summer Concert Cocktail Series. This beauty is an upscale version of a Gin and Tonic, with a lime simple syrup for a touch of zest.

What Makes this Gin Cocktail Change Color?

The Empress 1908 Gin in this cocktail is a beautiful blue-indigo color, but when you add the tonic into it, it will change into a lighter magenta. The tonic changes the gin’s pH balance, which in turn changes the color of the gin’s pigments. When you mix it with tonic water, which has a low pH, the gin’s color changesy. For example, gin infused with butterfly pea flowers can change from blue to a delicate purple or pink color, like this gin cocktail does. The way gin changes color makes for a fun party trick, and also represents Stevie Nicks’s versatility as an artist. Though she’s changed up her style and musicianship over the years, like gin, she’s never sacrificed quality.

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Dreams Cocktail, Inspired by Stevie Nicks

Author: Sarah Cascone

Ingredients

Scale

For the Cocktail

1 ½ oz Empress 1908 Gin, chilled
3 oz tonic, chilled
½ oz lime simple syrup, chilled (recipe below)
Garnish: Lime wheel, orchid flowers, and dry ice

For the Lime Simple Syrup

1 cup sugar
½ cup water
½ cup fresh squeezed lime juice (4-5 limes, be sure to pick bright green limes without brown spots)

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Instructions

For the Cocktail

Pour chilled gin into a coupe glass.
Add in tonic slowly (this will change the color).
Now add in lime simple syrup and stir with a bar spoon.
Add a lime wheel to the glass rim and place an orchid against the side of the lime wheel inside the cocktail.
Optional step: Using metal cocktail tongs, add in 1 to 2 small pieces of dry ice to get a bubbling smoke effect. Before enjoying, make sure the dry ice has completely melted or remove any remaining pieces.

For the Lime Simple Syrup

Wash the outside of the limes under cool water.
Juice the limes until you have ½ cup of juice.
Set the lime halves aside as you will use them later.
Place the sugar and water in a small saucepan. Add in the lime juice. Heat the syrup on medium-high heat, stirring until the sugar dissolves.
Remove from the heat and add the juiced lime halves into the lime syrup.
Cover the saucepan with a lid and let the limes steep for 1 hour.
Strain the lime syrup into a container through fine mesh strainer. Let the limes drain and squeeze them to get as much juice out of them as possible.
Let the syrup cool to room temperature, then pour it into a jar. The Lime Simple Syrup will keep in the refrigerator in a sealed container for up to 2 weeks or if you add a tablespoon of vodka or rum it will last longer.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

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Summer Baby, a Low-Carb Cocktail Inspired by The Jonas Brothers

By

Star Laliberte

-

September 19, 2023

A wooden surface with 2 cocktails in green tinted collins glasses, garnished with a lemon wheel and a tiny clothespin.

Our Summer Baby, Low Carb Cocktail, inspired by the Jonas Brothers’ recent pop hit, is the 18th cocktail in our 2023 Summer Concert Series. An appropriate title for a cocktail that, like the song lyrics state, “feels like summer.”

Tips for Making a Low-Carb Cocktail

We’ve used a zero sugar version of sprite in this cocktail, so if you’re considering making a cocktail a little healthier, look for the no-sugar version of your favorite soda. Also, make sure you’re opting for spirits with no added sugars. Good choices include vodka, gin, tequila, rum, and whiskey. Instead of adding sugary components, consider infusing spirits with low-carb, delicious fruits like raspberries or blueberries. Or, use simple syrup with honey like we have. Low-carb doesn’t have to mean cutting out the fun!

Summer Baby, a Low-Carb Jonas Brothers Cocktail Recipe

Ingredients

3 oz Ketel One Vodka
1 or 2 oz (based on preference) Ketel One Peach and Orange Blossom Vodka
2 oz honey peach Simple Syrup (recipe below)
1/3 tsp Wicked Blue Citrus Mio
4-6 oz Zero Sugar Sprite
Crushed ice
Garnish: lemon wheel and tiny clothespin

Instructions

Add crushed ice to your cocktail shaker.
Pour in the vodkas, honey peach simple syrup, wicked blue, and citrus Mio.
Shake vigorously until ice crystals form on the shaker.
Pour into a Collins glass half filled with crushed ice and finish with zero sugar Sprite. Add your lemon wheel with a tiny clothespin.

Honey Peach Simple Syrup

Ingredients

2 cups water
3 large peaches
½ cup honey (can add more if you like it sweeter)

Instructions

Cut the peaches, remove the pit, then dice the peaches into small cubes.
In a small saucepan, add the water and diced peaches and bring to a soft boil.
Remove from heat and add the honey.
Allow mixture to steep, covered, for 20 to 30 minutes.
Strain your syrup using a fine mesh strainer to remove all solids. Discard all solids.
This Honey Peach Simple Syrup will keep in the refrigerator in a sealed container for up to 2 weeks or if you add a tablespoon of vodka or rum it will last longer.

Try these other cocktails in our Summer Concert Series
Rio Cocktail, Inspired by Duran Duran
You Proof Cocktail, Inspired by Morgan Wallen
Forever Young Cocktail, Inspired by Rod Stewart
Sunrise, Sunburn, Sunset Cocktail, Inspired by Luke Bryan
Appetite for Destruction, Inspired by Guns N’ Roses
Like a Virgin and Material Girl: 2 Cocktails Inspired by Madonna
Prickly Pear Lemonade and Queen B: 2 Cocktails Inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Woman Cocktail, Inspired by Shania Twain
Sunflower Cocktail, Inspired by Post Malone
Typical Average Cocktail, Inspired by Ed Sheeran
Crush Cocktail, Inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, Inspired by Boygenius
Lover Cocktail, Inspired by Taylor Swift

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce

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Green Chile Risotto

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September 19, 2023

Green Chili Risotto Recipe with Green Chile Purée, Perfect Eggs, and Microgreens

Ask Chef Pablo Peñalosa Nájera (formerly of Bishop’s Lodge) about the ingredients for his signature Green Chile Risotto and the answer is simple: Hatch green chile, poblano, “perfect egg,” and mushrooms. But probe deeper and you’ll discover a huge amount of technique behind this Southwestern riff on a classic Italian risotto. Chef Pablo is from Mexico City and has worked in Colombia, Spain, and England and this immersion in other cultures and cuisines shows in his food. “I try to bring my own experience of traveling to this dish,” he says, and it shows.

How Are Green Chiles Different Than Red Chiles?

Green chiles and red chiles are usually, but not always, from the same chile pepper. Farmers just harvest green chiles at a different stage of ripeness than red chiles. Green chiles are simply the unripened version of the pepper. They tend to have a fresher, grassier, and sometimes more vegetal or slightly bitter flavor profile. When it comes to their heat level, it really depends on the variety of pepper but you’ll find them to be milder than red chiles. Plus, when you cook green chiles, they retain a firmer texture.

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Green Chile Risotto

Author: Chef Pablo Peñalosa Nájera

Description

Learn how to make a green chile purée that you’ll want to use on top of everything.

Ingredients

Scale

For the green chile purée:

½ lb fresh green chile
1 small fresh poblano chile
1 cup whipping cream
2 ½ oz Parmesan cheese, grated

For the perfect egg:

4 eggs

For the risotto:

4 tbsp olive oil
3 garlic cloves, peeled and minced
1 shallot, diced
2 ½ cups arborio rice
¾ cup white wine
8 ½ cups vegetable stock

For the garnish:

Burnt leek, optional*
Microgreens

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Instructions

To make the green chile purée, roast the green and poblano chiles, remove the skin and seeds, and cut them into 1-inch cubes. Heat the whipping cream and Parmesan, and cook over low heat for 20 minutes. Remove from the heat and purée the chiles and cream mixture in a blender or with a stick blender.
To make the perfect eggs, set a thermal immersion circulator at 144 degrees and cook the eggs for 1 hour. Bring down the temperature to 126 degrees to keep the eggs warm until ready to serve. Or you can poach the eggs instead.
To make the risotto, heat a saucepan, add the oil, and gently cook the garlic and shallot. Add the rice and cook for several minutes until the rice is translucent. Add the wine, let the alcohol evaporate, lower the temperature, and add the vegetable broth a bit at a time, allowing the rice to absorb the liquid. Cook until the rice is al dente.
To plate, stir in the green chile purée. Divide the risotto between 4 plates or bowls, and garnish with eggs, microgreens, and burnt leek.

Notes

*Place a leek in the oven on high heat until it’s completely black. Pulverize it in a blender.

Recipe by Chef Pablo Peñalosa Nájera (formerly of Bishop’s Lodge)
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell

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Salmon Poke with Yuzu

By

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September 19, 2023

Exquisite Salmon Poke Infused with Yuzu, Truffled Yuzu Kosho Sauce, Spicy Avocado Purée, and Crispy Rice Cracker

Chef Dakota Weiss’s Salmon Poke with Yuzu is nothing less than a plate of delicious, edible art. The ingredients–from the wafer-thin slices of lotus root and Fresno chile, to the green pops of color from her avocado purée–create a dazzling display of contrasting yet complementary flavors and textures. Artfully arranged gold flake miso sesame cracker shards finish this dish off with the pièce de resistance. To drink? Chef Weiss suggests a dry Riesling or an Albariño as the perfect accompaniment to this work of art.

What is Yuzu?

You may have heard of Yuzu in Asian cooking but did you know it’s actually a fruit? This citrus fruit is native to East Asia. It’s sort of like a cross between a mandarin orange and a citron. Plus, it has a complex aroma that blends the tartness of lemon with the sweetness of mandarin and a hint of grapefruit. Its fragrant, zesty, and intensely flavorful, especially when used for its juice. Add this bright, citrusy burst to sauces, marinades, and desserts.

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Salmon Poke with Yuzu

Author: Chef Dakota Weiss

Description

Salmon turns into a delicacy with the citrusy flavors of yuzu.

Ingredients

Scale

For the truffled yuzu kosho sauce:

¼ cup yuzu kosho*
1 cup rice vinegar
1 cup yuzu juice
½ cup mirin
½ cup orange juice
1 cup fish sauce
½ cup truffle oil
1 cup blended oil

For the spicy avocado purée:

2 avocados, peeled and roughly chopped
¼ cup lime juice
1 small bunch cilantro
2 ½ tsp salt
½ a serrano chili, seeded
¼ cup fish sauce

For the rice cracker:

4 rice paper wraps
Black and white sesame seeds
Sea salt
Gold flakes

For the salmon poke:

12 oz sushi grade salmon fillet, diced in ¾ x ¾-inch cubes
1 lotus root, peeled and sliced thinly
2 Fresno chiles, sliced thinly
2 tbsp black and white sesame seeds
4 green onions, sliced thinly
Salt
1 cup black rice

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Instructions

For the truffled yuzu kosho sauce, purée ingredients in a blender until smooth.
For the spicy avocado purée, purée ingredients in a blender until smooth.
Cook the rice according to the package directions.
For the rice cracker, fry the rice paper wraps in a deep-fat fryer for 30 seconds each side. Sprinkle with sesame seeds and salt. Before serving, break them and sprinkle on the gold dust.
For the salmon poke, mix together the salmon, lotus root, Fresno chiles, sesame seeds, green onions, yuzu kosho sauce, and salt to taste.
To plate, place small mounds of the cooked black rice in a half moon shape. Arrange the remaining ingredients. Add dollops of the avocado purée and then garnish with the crackers.

Notes

Yuzu kosho is a paste made from fermented chiles and the Japanese citrus fruit yuzu.

Recipe by Chef Dakota Weiss of Catch Santa Fe Poke
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell

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Teriyaki-Glazed Grilled Octopus

By

-

September 19, 2023

Octopus Braised in a Symphony of Flavors with Sticky Rice, Wasabi Emulsion, Teriyaki Glaze, and Yuzu Aioli

Chef David Sellers’s Teriyaki-Glazed Grilled Octopus, like the food he serves at his restaurant Horno, is all about contrasts. Here, there is richness from the teriyaki, balanced by the acidity from the yuzu and heat from the wasabi. To drink, Chef Sellers suggests L’Escale, a Sauvignon blanc from the Loire Valley. It’s juicy, fresh and can hold its own with this dish. Treat yourself on a special evening and be sure to take your time plating. How you present your food can truly make all the difference.

What is Furikake Spice?

Furikake spice is a mixture of nori seaweed, sesame, chile, and other delicious things and is available in most Asian markets. It is a savory Japanese seasoning blend that adds a burst of flavor and texture to our Teriyaki-Glazed Grilled Octopus. The combination of salty, savory, and slightly sweet flavors makes it unlike any American seasoning you can find. You can find many different varieties of furikake and each carries a special element. Some may include dried fish, bonito flakes, vegetables, garlic powder, and red pepper flakes to name a few.

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Teriyaki-Glazed Grilled Octopus

Author: Chef David Sellers

Description

If you want to learn to create an elevated meal, here’s where to start.

Ingredients

Scale

For the octopus braise:

¼ cup canola oil
1 onion, chopped
1 carrot, chopped
3 ribs celery, chopped
5 cloves garlic, peeled and sliced
1 cup white wine
3 lemons, sliced in half
4 bay leaves
3 sprigs fresh thyme
Kosher salt
3 ½ –4 lb octopus

For the sticky rice:

1 cup sushi rice or similar short grain Southeast Asian rice variety
½ cup rice wine vinegar
¼ cup sugar
1 bunch green onion, sliced

For the wasabi emulsion:

½ cup wasabi powder
¼ cup rice wine vinegar
¼ cup granulated sugar
½ cup canola oil

For the teriyaki glaze:

1 cup soy sauce
½ cup orange juice
Juice of 3 limes
¼ cup sugar
3 tbsp cornstarch

For the yuzu aoili:

3 egg yolks
2 tbsp yuzu juice
1 cup canola oil
Pinch salt

For garnish:

Furikake spice

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Instructions

Warm the canola oil in a small roasting dish or pot large enough to hold the octopus. Over medium heat, sauté the onion, carrot, celery, and garlic in the oil until translucent.
Deglaze with white wine and add the lemons, bay leaves, thyme, and season with salt. Add 4 cups water, bring to a simmer, and cook for 20 minutes. Turn the heat down to low and add the whole octopus. Cook covered in a 225-degree oven for one hour 45 minutes. Check for tenderness, if not quite ready give it another 15 minutes.
Remove the octopus from the liquid and cool in a refrigerator until completely cold. Cut off the head and discard. Slice off the legs individually.
To make the rice, bring the sushi rice to a simmer in 1 ½ cups of water, cover, and cook until just tender. Turn rice out into a bowl.
In a small saucepan combine the rice wine vinegar, sugar, and green onion and simmer until sugar is completely dissolved. Season with a pinch of salt. Mix gently with rice and set aside.
To make the wasabi emulsion, combine the wasabi powder, rice wine vinegar, sugar, and ¼ cup water. Stir until mixed and the sugar dissolves. Let rest for 15 minutes then whisk in the oil until emulsified.
To make the teriyaki glaze, combine the soy sauce, orange juice, lime juice, and sugar in a small saucepan; simmer until the sugar is dissolved. Mix cornstarch with a small amount of water and whisk into the mixture. The sauce should thicken enough to coat the back of a spoon. Simmer for 2 or 3 minutes and let cool completely.
To make the yuzu aioli, combine egg yolks and yuzu juice in a food processor. Turn the food processor on high and slowly add the canola oil until well incorporated. It should resemble a mayonnaise. Season with salt to taste.
Brush the octopus pieces with oil and season with salt and pepper. Cook on a hot grill until slightly charred all over. Slice the octopus into pieces.
To plate, smear a dollop of the yuzu aioli on six plates. Divide the rice among 6 plates, and place the octopus on top of and around the rice. Spoon wasabi emulsion and teriyaki glaze on and around the octopus. Sprinkle furikake spice over the middle of each dish to your liking.

Recipe by Chef David Sellers of Horno
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell

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Chile Pakora with Cilantro-Mint Chutney

By

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September 19, 2023

Crispy Chile Pakora Fritters with Spinach, Onion, and Aromatic Spices, Served with Cilantro-Mint Chutney and Chicken Malai Kabab. Santa Fe Wine & Chile Fiesta

Ask Chef Paddy Rawal what inspires his cooking and he’ll tell you two things. “People eat with their eyes first, and spice is for flavor, not for heat.” His food is indeed eye-catching, colorful and bright, generous with herbs like cilantro and mint. His use of spices is a masterclass with everything from fenugreek leaves, chaat masala, carom seeds, coriander, and cumin making appearances. The result is food that is balanced and spiced impeccably. It’s also a food that’s as generous and welcoming as the chef himself.

Chile Pakora with Cilantro-Mint Chutney Recipe

INGREDIENTS

FOR THE CHILE PAKORA:
4 cups vegetable oil
3 cups baby spinach, lightly packed and coarsely chopped
1 white onion, thinly sliced
¼ cup serrano chile, chopped
1 cup besan (chickpea flour)
2 tbsp rice flour
1 tbsp ginger-garlic paste
1 tbsp dried fenugreek leaves
1 tsp chaat masala
1 tsp garam masala
½ tsp carom seeds*
Kosher salt

FOR THE CILANTRO-MINT CHUTNEY:
2 cups fresh cilantro, tightly packed
2 cups fresh mint, tightly packed
1 or 2 jalapeños
¼ cup fresh lemon juice
Kosher salt

INSTRUCTIONS

For the pakoras, pour the oil into a large, deep pan and place over medium heat.
Meanwhile, combine the spinach, onion, chiles, chickpea flour, rice flour, ginger-garlic paste, fenugreek, chaat masala, garam masala, carom seeds, and salt to taste in a large bowl. Stir the mixture well. Stir in enough water, about half a cup or a little more, to make a thick batter.
When the oil is hot, working in batches, use a spoon to scoop the mixture and drop it into the hot oil. Fry until golden brown, 4-5 minutes. Drain on paper towels, and sprinkle with chaat masala.
For the cilantro-mint chutney, in a food processor combine the cilantro, mint, jalapeño, lemon juice, and salt to taste and blend until smooth. Serve alongside the pakora.

*Note: Carom or ajwain seeds are a special Indian spice that is used very sparingly.

Chicken Malai Kebab with Mango Habanero Chutney Recipe

A delicious chicken kebab recipe made with serrano chiles, white boneless chicken chunks, and a creamy marinade.

INGREDIENTS

FOR THE CHICKEN MALAI KEBAB:
1 cup Greek yogurt
1 cup soft cream cheese
1 tbsp cracked black pepper
Salt to season
1 tsp fresh chopped garlic
1 tsp fresh chopped ginger
1 tbsp oil
¼ cup chopped serrano chiles
1 tsp cumin powder
1 tsp coriander powder
¼ tsp nutmeg powder
½ tsp green cardamom powder
1 ½ lb boneless chicken breast, cut in 2 x 2-inch chunks

INSTRUCTIONS

In a mixing bowl, add all the ingredients except the chicken. Mix well and set aside.
Add the chicken pieces and thoroughly coat each piece. Marinade in the refrigerator for 30 minutes.
Remove from the refrigerator, place the chicken on skewers, and lay on an ovenproof sheet.
Preheat the oven to grill or convention-cook at 425 degrees. Once ready, place the tray in the oven.
The chicken should take about 15 minutes at the most to cook (if using a thermometer, an internal temperature of at least 165 degrees). Flip the skewers halfway through cooking.

FOR THE MANGO HABANERO CHUTNEY:
25 fresh habanero chiles, stems removed
14 oz bottled mango chutney
2 tbsp lemon Juice
2 tsp rice vinegar
1 cup chopped green bell peppers
1 tsp chopped garlic
½ cup thinly sliced onion
1 tbsp salt
1 tbsp sugar
½ cup chopped tomatoes

INSTRUCTIONS

Place all the ingredients in a saucepan big enough to hold the ingredients along with half a gallon of water.
Let the water come to a boil and then reduce the heat to medium and boil for 10 minutes more.
Let the ingredients cool down.
Using a food processor, blend the mixture in batches and place in the refrigerator for 30 minutes before serving.

Recipe by Chef Paddy Rawal of Raaga-Go / Story and Styling by Julia Platt Leonard / Support from Alex Hanna / Photography by Kate Russell

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Burrata Caprese

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September 19, 2023