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Popcorn Panna Cotta

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A small glass mason jar holds a popcorn panna cotta with a white creamy base, caramel, and carmael corn on top.

This delectable recipe combines the creamy texture of panna cotta with the nostalgic crunch and flavor of popcorn. With its playful twist on a classic, this treat is perfect for those seeking a fun and flavorful dessert that’s sure to impress with its strong presentation. Get ready to elevate your dessert game with this delicious and unexpected creation.

Tips for Making Your Popcorn Panna Cotta

When making your own Popcorn Panna Cotta, we recommend letting the pan come down to room temperature after popping your popcorn and before adding your milk and cream. And don’t be afraid to cook your caramel mixture for your caramel corn to a dark amber. The extra time on the stovetop will save you time in the oven.

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A small glass mason jar holds a popcorn panna cotta with a white creamy base, caramel, and carmael corn on top.

Popcorn Panna Cotta


  • Author: Curtis Gamble

Description

A delectable recipe with a nostalgic crunch.


Ingredients

Scale

Popcorn Panna Cotta Ingredients

  • 4 tbsp popcorn kernels
  • 2 qt heavy cream
  • 11g Knox powdered gelatin (about 3 1/2 tsp)
  • 3/4 cup sugar

Caramel Sauce Ingredients

  • 2 cups sugar
  • 2 cups heavy cream
  • 1 tbsp salt

Caramel Corn Ingredients

  • 1/2 lb butter
  • 1 cup brown sugar
  • 3/4 cup corn syrup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3 qt popped popcorn


Instructions

Panna Cotta Instructions

  1. Pop popcorn, and set aside. In a separate pot, add cream and sprinkle powdered gelatin on top. Allow to bloom.
  2. After gelatin has bloomed, add sugar and popcorn and cook over medium heat, stirring occasionally until sugar has dissolved and bubbles have formed along the edges of the cream. Do not boil.
  3. Remove from heat and let stand 15 minutes, then strain through fine mesh strainer, gently pushing on the solids, into a container that will make pouring easier.
  4. Pour into 8 separate jars or cups and low to set for 4 hours or until panna cotta is firm and chilled.

Caramel Sauce Instructions

  1. In a heavy bottomed sauce-pot, add sugar and set over medium heat, making sure that the flames do not creep up the sides of the pot and are flat against the bottom.
  2. Cover and do not move and allow sugar to start to caramelize. Once sugar is a dark amber color, carefully add cream and set over low heat and allow to melt.
  3. Add salt and set aside to cool.

Caramel Corn Instructions

  1. Put all ingredients except popcorn in a large pot. Bring to boil and turn down to simmer for 5 minutes. Combine immediately with popcorn in large bowl, and mix well so all kernels are coated completely.
  2. Transfer to silpat-lined full sheet pan and bake in 6 minute intervals (do so 3 times) at 335 degrees on high fan. Pull out and let sit for a few minutes to slightly firm (about 1 to 2 minutes). Stir frequently as it cools.
  3. Transfer to large bowl and toss until completely cool and dry, doing your best to keep kernels separate. Store in a dry, cool area.

Recipe by Curtis Gamble
Photography by Adam Milliron
Styling by Quelcy Kogel

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Egg Drop Soup

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A bowl of egg drop soup with a spoon and a piece of bread on the sides

Craving a warm and comforting bowl of Egg Drop Soup? Made with rich and flavorful homemade bone broth, this classic Chinese dish is easy to prepare and packed with nutrients. Enjoy the silky texture of the egg drops and the savory broth, all made from the comfort of your own kitchen. This simple yet satisfying recipe is a must-try for any soup lover year-round, but especially during the wintertime.

Tips for Making Egg Drop Soup

For a flawless soup, use these tips. You’ll want to ensure your broth is simmering gently before adding the egg mixture to prevent the eggs from scrambling. Then, whisk the eggs lightly with a small amount of broth to create a thin, even mixture before drizzling. And finally, make your soup your own with garnishes such as chopped scallions, cilantro, or sesame seeds for an extra touch of flavor and visual appeal. We’ve used bone broth as the base for its protein benefits, but you can swap it out with a broth of your choice if you’d rather experiment with a different kind. The beauty of soups and stews is that they leave a lot of room for imagination!

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A bowl of egg drop soup with a spoon and a piece of bread on the sides

Egg Drop Soup


  • Author: Anna Franklin

Description

A comfort food for all occasions.


Ingredients

Scale


Instructions

  1. In a quart saucepan, heat bone broth until lightly simmering

  2. In a bowl, crack eggs and lightly beat them. (It’s okay if the white and yolk do not fully mix.)

  3. With a large spoon, stir your broth lightly in a circular motion to get a little whirlpool going. As the broth is being stirred, slowly add in your egg. Once the egg is being added, do not over-stir. You want little ribbons of cooked egg.

  4. Once all the egg is cooked, top Egg Drop Soup with fresh green onion and cracked black pepper, and serve.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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A Class at the Farmers’ Market with Open Kitchen

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Santa Fe Farmers' Market Tour and Cooking Class - Hands-on Cooking Experience

On a Saturday morning in mid-August, the Santa Fe Farmers’ Market is resplendent with produce. A good monsoon season has blessed local farmers, with a relief after a bone-dry spring. It is not even 8 o’clock and already market patrons are lined up for tomatoes, corn, chiles, peppers of every color of the rainbow; cucumbers, garlic, onions, and greens, chives and squash, an array of potatoes in multiple colors and sizes. At photographer Doug Merriam’s booth inside the building, seven people gather to listen to a brief introduction delivered by Hue-Chan Karels, owner of Open Kitchen, and Merriam, whose book Farm Fresh Journey: Santa Fe Farmer’s Market Cookbook is for sale at his booth and also provides the recipes for the day’s cooking adventure with Open Kitchen: Santa Fe Farmers’ Market Tour and Cooking Class.

Hue Chan Karels, Open Kitchen cooking class based on Farm Fresh Journey, The Santa Fe Farmers Market Cookbook. Hue Chan and particpants at Santa Fe Farmers Market, cooking at Open Kitchen, and prepared food dishes..

A Class at the Farmers’ Market

The recipes in the book, and that the class participants will make today came from the farmers, Merriam says, sometimes scribbled on a scrap of paper also with no quantities or measures. “I made each recipe several times, to test and make consistent the quantities and weights,” he says. Merriam, a long-time travel and lifestyle photographer, is a self-professed foodie, finding his element at the intersection of the two in the highly photographable market.

When it’s time to shop, Merriam grabs his cameras, while Hue-Chan and Open Kitchen chefs Leslie Chavez (who has since moved on to another kitchen) and Erica Tai shepherd the group from booth to booth, shopping for ingredients for the four recipes they’ll make today. The first stop involves purchasing corn from Shwebach Farm in Moriarty, a farming community on the plains southeast of Santa Fe. The group is given a quick corn fun-facts quiz from Dean Schwebach, also adorned appropriately in a corn hat (picture a Wisconsin cheese hat, only a corn cob). Did you know that corn is 20,000 years old, and is a cultivated non-native grass that air-pollinates? Meanwhile, the chefs choose the larger, less sweet variety for the two uses in the recipe — corn stew and the filling for the poblanos.

Hue Chan Karels, Open Kitchen cooking class based on Farm Fresh Journey, The Santa Fe Farmers Market Cookbook. Hue Chan and particpants at Santa Fe Farmers Market, cooking at Open Kitchen, and prepared food dishes..

Exploring the Farms and Making Connections

Next up, a visit to Jose Gonzalez, from Lyden where he farms 10 acequia-irrigated acres on the west side of the Rio Grande. He grows squash, cucumbers, corn, potatoes, beans, sunflowers, and the signature peppers his wife Maria uses in her ristras and decorations. Gonzalez then helps the participants pick out medium-sized yellow potatoes from his bounty.

At the tent next door, students gather yellow and white peaches from Christopher and Taylor Bassett (Freshies), also in Lyden. Students purchase chives from Kristin Davenport and Avrum Katz of Yucca Bird Herb Farm in Llano in Taos County, and then cucumbers from Lisa Anderson and Malandra Farm in Abiquiu. Chef Leslie instructs the shoppers that the cucumbers don’t have to be perfect — they can use the “less pretty ones,” as they will be turning them into strips.

Hue Chan Karels, Open Kitchen cooking class based on Farm Fresh Journey, The Santa Fe Farmers Market Cookbook. Hue Chan and particpants at Santa Fe Farmers Market, cooking at Open Kitchen, and prepared food dishes..

Romero Farm poblano chiles finish out the shopping excursion: “Peppers in the house!” Matt Romero shouts like a carnival barker, as he spins the roasting cage, the scent reminding New Mexicans of the approaching autumn.

The group then heads to Open Kitchen. Hue-Chan launched Open Kitchen in 2016 in Santa Fe, offering cooking classes, curated private dinners, and culinary escapades from Vietnam to the Santa Fe Farmers Market. Open Kitchen in Santa Fe was inspired by a meal at Café Pasqual, she says. “It was 2007, and it was shared joy and the experience of community. It is always about community around food, and Santa Fe has really embraced the concept.”

Cooking Together

Hue-Chan’s boundless energy keeps everyone on track as the cooking begins. Under the guidance of the chefs, the two groups study the recipes. The chefs impart nuggets of information, such as using the back of the knife to extract the sweet corn juice after removing the kernels from the cob. Chef Erica reminds them to save the cobs for vegetable stock or as a base for a velouté. They receive guidance on removing the seeds and pulp from peppers and a demonstration of rolling thin slices of cucumber around a goat cheese filling. Plus, blanching chives so they become pliable will play a role in Chef Erica’s plating artistry. The room fills with lively conversation, topics ranging from politics to food to raising chickens. Hue-Chan then turns on some jazz, visiting with the cooks and bustling back and forth to the kitchen.

Hue Chan Karels, Open Kitchen cooking class based on Farm Fresh Journey, The Santa Fe Farmers Market Cookbook. Hue Chan and particpants at Santa Fe Farmers Market, cooking at Open Kitchen, and prepared food dishes..

When it’s time to eat, the detritus of three hours of chopping, slicing, de-seeding, and roasting, cleared away, and seven participants — five of whom have taken Open Kitchen classes before—gather to taste and compare the difference between the two groups. There is laughter and conversation over the table and the requisite group photo. They share phone numbers and make promises to reconnect again at the community table.

Story by Emily Esterson / Photography by Doug Merriam

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You Proof Cocktail, Inspired by Morgan Wallen

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Two mason jar mugs with what looks like ice tea garnished with lemon and mint on a wooden surface with melting ice. cubes

Country music singer and songwriter Morgan Wallen is the inspiration for the You Proof, a bourbon cocktail offering a nice kick and a spicy ginger finish. Great for summer sipping, but just as wonderful for moments when you need a bit of tingle on the lips and touch of warmth at the heart of things.

Who is Morgan Wallen? 

We were inspired by Morgan Wallen’s hit song “You Proof,” a tale of nursing a heartbreak with whiskey. We’ve all been there. Wallen had one of the biggest hits of 2024 with “Last Night,” another song about heartache and drinking—See a pattern? But he comes from humble beginnings in Tennessee and only became famous after competing on The Voice. Since then, he’s risen to stardom, including becoming the inspiration for this cocktail.

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Two mason jar mugs with what looks like ice tea garnished with lemon and mint on a wooden surface with melting ice. cubes

You Proof Cocktail, Inspired by Morgan Wallen


  • Author: Sarah Cascone

Description

A drink that’ll get you just tipsy enough to enjoy Morgan Wallen the way he intended.


Ingredients

Scale
  • 3 oz Woodford Reserve Bourbon
  • 3 dashes of ginger bitters
  • 1 ½ cup fresh brewed black tea
  • 2 oz lemon ginger simple syrup 
  • Garnish: lemon wheel and fresh mint

For the lemon ginger simple syrup:

  • ½ cup sugar
  • ¼ cup fresh squeezed lemon juice
  • Zest of 1 lemon
  • ¾ cup water
  • ½ inch ginger, peeled and grated


Instructions

  1. Stir the bourbon and bitters together, then add in the tea and simple syrup.
  2. Pour the cocktail over ice in your glass and garnish with a lemon wheel and fresh mint. 

For the lemon ginger simple syrup:

  1. In a small saucepan, add the sugar and water over medium heat, stirring until the sugar is dissolved.
  2. Remove from heat and add the grated ginger, lemon zest, and lemon juice.
  3. Allow mixture to steep, covered, for 20 to 30 minutes.
  4. Strain your syrup using a fine mesh strainer to remove all solids. Discard all solids. This Lemon Ginger 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

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

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Balkan Burger with Roasted Pepper Relish

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An aerial shot of Three Balkan Burgers sitting on a green plate. Off to the right side are bowls of toppings.

A delicious and unique twist on the classic American burger, Balkan Burgers originate from the Balkan region of Europe. Our recipe is filled with feta cheese, for an ooey-gooey, plump main dish the entire family will enjoy. Don’t forget to top with homemade roasted pepper relish for a little spice! The best part is that you can use this roasted pepper relish on other things like grilled steaks, sandwiches, or even just with bread.

What is a Balkan Burger?

Also known as a Pljeskavica, the Balkan Burger typically consists of a beef patty (or patty made of beef and lamb) seasoned with a blend of spices, such as paprika, cumin, and garlic. Then top this burger with a variety of ingredients, such as grilled onions, tomatoes, and lettuce, though the roasted pepper relish is another way to incorporate Balkan spices and flavors. To get the right char on these patties, they’re usually flat, large, and put directly onto the grill. All together it makes a unique, spicy burger without a bun. Though you can always choose to serve it on a flatbread as they sometimes do in the Balkan region.

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An aerial shot of Three Balkan Burgers sitting on a green plate. Off to the right side are bowls of toppings.

Balkan Burger with Roasted Pepper Relish


  • Author: Keith Recker

Description

Take a trip to the Balkan region with this flavorful burger.


Ingredients

Scale
  • 5 lb ground beef or lamb
  • 3 tbsp tomato paste
  • 3 tsp oregano
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 tsp spicy paprika
  • 1 tsp olive oil
  • 2 shallots, finely chopped
  • 10 oz feta cheese, sliced approximately ¼ inch thick

For the roasted pepper relish:

  • 4 red bell peppers, whole
  • 2 spicy cubanelle peppers
  • 3 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp cayenne or spicy Spanish paprika
  • 1 tsp black pepper
  • Salt to taste


Instructions

  1. Remove meat from refrigerator approximately 45 minutes prior to preparation.
  2. In a large mixing bowl, knead together all ingredients except feta cheese.
  3. Shape approximately ¾ cup of the mixture into a ball. Flatten it and create a hollow in which to place a slice of feta. Close the mixture over the top of the feta. Repeat until all the meat is used.
  4. Grill the cheese-filled patties on medium heat, until done to medium.
  5. Eat while piping hot with roasted pepper relish and a side of cucumber salad.

For the roasted pepper relish:

  1. Roast whole red and cubanelle peppers on a medium grill until moderately charred. Place in a tightly covered bowl to cool. Once cool, remove skin, stems and seeds. Do not rinse in water!
  2. Sautee onions and garlic in olive oil until tender.
  3. Add red wine vinegar, cumin, cayenne or paprika, black pepper. Cook for a minute or two.
  4. Turn off the heat and add roasted peppers. Stir. Cover tightly and let cool to room temperature.
  5. Serve when cool. Store in refrigerator in a covered container for up to one week.

Recipe by Keith Recker
Photography by Dave Bryce

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This Sewickley-Based Designer’s Home is a Well-Modulated Kaleidoscope

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A white woman wearing a tank top blue dress and no shoes leans against a white wall. Betsy Wentz

Sewickley-based designer Betsy Wentz embraces a palette of colors, finishes, and materials that could be described as a well-modulated kaleidoscope. Her new book, Design Happy, tells the whole tale.

Betsy Wentz's Home

Antidepressant Color

Betsy Wentz Kitchen

One of interior designer Betsy Wentz’s mantras is “if you love something, you should go with it. If you love it now, you’re going to love it later.” What she herself loved was a bright orange-and-white-tiled backsplash in the kitchen (it was a starting point for the home’s design scheme). “People ask if I won’t tire of it, but it’s been 10 years and I still love it.”

Author of the new book Design Happy, Wentz is known for her exuberant use of color and her ability to mix patterns (and much more, of course). The book, a collection of 12 recent projects, offers practical tips for decorating — whether you can afford a designer or not. “It taught me so much about my process. It ultimately made me a better designer.”

Betsy Wentz Kitchen

Wentz lives with her husband, Chris, and their four children, in a modified 1970s home, which she originally spotted while out jogging one day. She especially loved the setting, which included a series of old stone walls, onto which she later added. They expanded the original footprint of the house by adding what is now a glass-enclosed dining area, a mudroom, and the primary suite.

The home is a three-dimensional cure for Pittsburgh’s notoriously gloomy weather. As much as she loves her outdoor spaces, the family only gets to really enjoy them for three or four months of the year. “It’s really important to make the inside of the home what you want it to be, because that’s where you’re going to be spending your time.” She wanted a cheerful home that was livable with the kids, a place that was happy and where people wanted to be.

Make it Casual

Betsy Wentz Breakfast Nook

Because they are not a no-shoes-in-the-house kind of family, Wentz didn’t feel the need for a formal dining room. Instead, she designed a combination entry, dining space, and mudroom. The floor-to-ceiling glass lets you overlook the property, and the room is set at an angle to the rest of the house, giving it a less rigid vibe. Instead of a series of plain white cabinets, Wentz had fun with the mudroom locker doors and painted each one a different favorite color.

A sort of mirror-image space, a breakfast nook, is placed within a second glass box, this one near the front door that is painted a bright persimmon color, nearly identical to that of the backsplash, in automotive lacquer. The curvy chairs are vintage, covered with a tie-dyed velvet fabric, while the cobalt blue coatrack, from a 1950s World’s Fair, was a gift from neighbor Peggy Ray.

In what used to be the dining room, she made a combination gaming and hangout space with a pool table and custom built-in seating. Here, the kids can have a game while waiting for dinner, or they can read or do homework. The tile floor is both casual and practical—it won’t scuff or scratch the way hardwood could. The living room’s bonsai-patterned wallpaper makes an unexpected backdrop for a vintage rosewood console. “When you layer in vintage pieces the way that we do–including vintage rugs–it’s a little more curated and editorial.”

Betsy Wentz Game Room

A Little More Neutral

Upstairs, the children’s bedrooms surround another hangout space where the kids play Xbox, read, or watch movies. The artwork over the stairs was actually something she saw and fell in love with years ago. It turned out to be a painted bed sheet she spotted in the window of a shop. She bought it for $100 and had it stretched on two-by-fours. In her daughter’s bedroom, she employed a favorite technique, putting cork on the wall and covering it with sparkly paper that doesn’t show pinholes. Her daughter can put up favorite artwork, swimming and soccer medals, and swap them out whenever she wants.

In the primary suite, the palette reads much more neutral, the desired effect being one of relaxation, a place that serves as a retreat. There’s plenty of glass to take in the landscape, but strategically placed walls stop it from being too bright in the morning.

Betsy Wentz Hangout Room

Betsy Wentz Bedroom

Design Happy

Throughout the space, color and pattern is layered in the form of textiles and furnishings, of course, but also with (mostly) vintage rugs, something of an obsession for Betsy Wentz. (She says she picks up new ones every time she visits New York, and has an extremely large collection.) So, does the think it all can go too far? “At some point you have to say, ‘This is too much.’” She likens it to getting dressed—you don’t put on every color and pattern you have in the closet. Something needs to be the pair of blue jeans, the khakis, or the white t-shirt. “That’s how we do it with the rooms. Something has to anchor it. Something has to be the thread. And then you can lay on all this pattern. But at the end of the day, you have to have some relief or else it just looks like a circus. It’s a tricky dance but we get it done.”

Sources

Pool Table: Custom from Pool Table Portfolio, NY
Pool Room Bench: Custom
Various Wallpapers: Elitis
Red Square Glass Pendant: Urban Electric
Fixture Over Pool Table: Agnes Chandelier from Lindsey Adelman
Living Room Pendants: Buba from Viso
Rug, Husband’s Study: ABC Carpet
Rug, Upstairs Family Room: Sari Silk Rug, ABC Carpet
Table in Breakfast Nook: Original Saarinen
Armless Chairs Flanking Breakfast Nook: Vintage, Recovered in Tie-Dye Fabric

Story by Stephen Treffinger / Photography by Carmel Brantley

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A New Chapter: Pittsburgh Chefs to Open New Restaurant, Lilith

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Pittsburgh chefs Jamilka Borges and Dianne DeStefano stand under a tent serving food ahead of the opening of their new restaurant. Lilith Pittsburgh

Pittsburgh chefs Jamilka Borges and Dianne DeStefano are finally branching out on their own.

After over a decade of working together on and off throughout the Pittsburgh food industry — including stints at Bar Marco, The Independent Brewing Company, Lorelei, and Hidden Harbor — the two women are set to open coastal cuisine restaurant Lilith the second week of September in the former Cafe Zinho space in Shadyside.

“We want to be able to control the food, the ambiance, and every aspect of the restaurant,” Borges explains to TABLE Magazine, “something that, working for other people, we’ve never been able to do.”

The (Wo)Man, The Myth, The Legend

According to folklore, Lilith was Adam’s first wife. Believing she was created equal to the famous first male of Genesis, Lilith did not want to be subservient to him. Adam disagreed with this belief, so Lilith decided to leave the Garden of Eden. After Lilith’s departure, God created Eve from Adam’s rib, with the implication that Eve was less than her husband.

“Some people believe that [Lilith] was in the original text of the Bible and later taken out,” DeStefano says. “Whatever you decide to believe, we find it to be inspiring. We’ve worked a lot for male owners and chefs in our career, and Lilith is the OG badass female.”

Lilith, Reincarnated

Borges and DeStefano’s restaurant will feature a menu of bold food options inspired by the pair’s Puerto Rican and Sicilian backgrounds, respectively. Hospitality, another tradition they draw from their families, drives how Borges and DeStefano’s vision of how to serve guests. Their intention is to bring back pre-COVID restaurant service.

“So no QR codes, more detailed service, more relaxing experience,” DeStefano says. “Something got lost over COVID. So much of dining now is about efficiency, getting in and out. We don’t want that; we want people to feel like they’re being treated. We believe in hospitality as an art form.”

With a kitchen staff of five women and one guy — a rarity in the restaurant world — local ingredients will drive a seasonally changing menu. And DeStefano’s longstanding pastry chef experience means guests can expect an excellent pastry and bread selection.

We’ve done a lot for the Pittsburgh food industry over the years, and we should take pride in that,” Borges says. “Women are usually programmed to be more shy about things. We are looking to utilize the space as a way to pay it forward to the next generation of female chefs and cooks.”

Pork Dumplings with Edible Flowers

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An aerial view of Pork Dumplings with Edible Flowers on a white plate. Blue chopsticks sit to the right side of the plate. Edible Flowers sit around the plate.

Botanical flavors are blooming this summer, and savory dishes are no exception. Learn how to turn basic pork dumplings into an upscale delicacy with this recipe’s special ingredient, edible flowers. 

What Are Edible Flowers?

Edible flowers are a popular ingredient in Asian cuisine, dating all the way back to the use of Chrysanthemums in 500 B.C. China. These gorgeous botanicals add vibrant color to your meal, plus each type of flower carries a different taste and health benefit

In this recipe, nasturtiums make a perfect companion to the savory pork with a peppery bite that resembles a watercress or radish. However, you can switch up nasturtiums for other flowers in Asian cuisine, such as chrysanthemums, that will add a sweet or bitter flavor to the dumplings depending on what part of the plant you use. 

Edible flowers can be eaten directly with the dumplings, although some flowers may require additional preparation beforehand.

These homemade pork dumplings are just like your favorite restaurants’ but include a beautiful, edible flower surprise. With a spicy, floral bite, you’ll be sure to impress your friends or loved ones with a restaurant-quality meal. 

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An aerial view of Pork Dumplings with Edible Flowers on a white plate. Blue chopsticks sit to the right side of the plate. Edible Flowers sit around the plate.

Pork Dumplings with Edible Flowers


  • Author: Rafe Vencio

Description

Not only is this dish stunning in presentation but the edible flowers put the flavor over the top.


Ingredients

Scale
  • 1 lb ground pork
  • 1 tbsp five-spice powder
  • ½ cup hoisin sauce
  • 1 large egg, beaten
  • 1 cup fresh edible flowers (Nasturtiums works well with this recipe)
  • Gyoza dumpling wrappers
  • Dipping sauce of your choice


Instructions

  1. Combine all the filling ingredients and mix until combined.
  2. Place about a tablespoon of filling on each wrapper and press the edges to seal. 
  3. Cook in the steamer for about 8-10 minutes or in a shallow skillet with a lid with a little water to help steam the dumpling. 
  4. Serve with dipping sauce of your choice.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce
Story by Kylie Thomas

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Celebrating Culture: What’s Next in Pittsburgh’s Cultural Sector?

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An arts-and-culture roundtable opened the doors to understanding what’s working, what’s not, and what’s next in Pittsburgh’s cultural sector.

On a recent afternoon, TABLE Magazine staff members gathered around a long, greenery-adorned table with leaders of Pittsburgh’s arts and culture scene. Dialogue flowed as they sipped mocktails and tucked into lunchtime creations by Chef Kevin Hermann.

Editor-in-Chief Keith Recker opened up the conversation by expressing that we, as readers and consumers, want to learn how to savor this city’s culture not only as the “dessert” of life here — but as the “main course.” He set the stage for hearing how all of these institutions are faring as we emerge from the pandemic, capturing what’s needed next and learning ways we can all offer support.

A lively, two-hour conversation ensued on how to make the arts accessible and sustainable for each entity’s audience—and the collective community, too. The several newcomers of the group shared a similar first impression: Pittsburgh is an unusually collaborative city, with frequent and generous exchanges and mutually supportive actions. This rare trait certainly is not something to take for granted.

Chef Kevin Hermann whips up lunchtime creations.

A Collaborative Spirit

The conversation began with what’s working in this resilient town full of vibrant personalities. Christopher Hahn, who’s been here 23 years, praised how Pittsburgh, “against all odds, seems to have such a depth of variety of the arts and culture.” This surprises those who come in from outside (initially even himself, he admitted).

He commended the industry’s ability to cross-fertilize, have conversations, and act as a collaborative. Leaders frequently show up at one another’s performances to show support. “The general public is as unaware of the specialness of this amazing tapestry as people from outside are,” he said.

Patrick Moore observed how Pittsburghers’ fervent hometown pride can be a double-edged sword. While folks seem to recognize their city’s abundant cultural scene, most don’t make it a regular part of life. A “next week” attendance mentality often wins out, with many saving cultural outings only for special occasions or out-of-town guests. “It’s not always enough to just be proud of something,” he says. “You have to actually participate in it.”

From left to right: Adam W. McKinney and Christopher Hahn. Joseph Hall, Patrick Moore, Corinne Whiting, and A. Orlando Watson.

Pandemic Recovery

Most agreed that the city’s mutual support system has been incredibly helpful in getting through COVID and its lingering economic implications. Concerns about perceived safety downtown have proven a challenge, too. Thankfully, many feel encouraged by constructive steps being taken by Mayor Ed Gainey and new Police Chief Larry Scirotto. Kendra Ingram, who arrived earlier this year, has already seen progress in the city’s response to safety as well as caring for folks in crisis (whether dealing with addiction or mental health issues).

Melia Tourangeau admitted that last fall was a precarious time for the Cultural District, since so many workers no longer commute to offices. This means the public must make an active choice to mobilize toward city activities. While Friday used to be the symphony’s best attendance day, Sunday matinees now have the best showing. Yet Tourangeau remains hopeful. PSO has seen a 200% subscription increase for next year.

Mocktails: a fun beverage to sip while keeping the mind clear.

A Rising Tide

Garfield Lemonius sees a renewed ease in collaborating with others, too. Perhaps, he suggested, this is since folks were isolated throughout the pandemic, and now crave interaction. Similarly, Erin Perry praised the imaginations that surfaced during the pandemic to keep the arts in motion, like the Hotline Ring — a virtual fundraiser (held in both 2020 and 2021) involving seven organizations. Since then, many participants have maintained relationships, revealing the possibilities that emerge when like-minded people unite.

“The things that we were able to do blow my mind,” she said, “We can literally create what we want.” In deciding what experiences we’re all interested in curating, she added, we can transform people’s lives. This happens on a personal level — and then has a ripple effect out into the world.

From left to right: Joseph Hall, Erin Perry, Keith Recker, and Patrick Moore.

Perry, whose Homewood-based organization focuses on arts of the African diaspora, expressed great gratitude to join the discussion since she knew only one person sitting at the table prior to the session. While focusing on the saying, “The rising tide lifts all boats,” she noted how entities like hers often work in a bubble. This can be exhilarating, but means they can only grow so much. “The notion of collaboration for me is something that is vital,” she said. “It’s vital to our community.”

She noted the importance of letting folks know that while things are happening downtown, things are also happening in neighborhoods like Homewood, where her organization acts as a community anchor. “It brings a vitality and it brings a vibrance that otherwise we’d just be seeing this violence and decay on a consistent basis,” she said. “But what we’re able to do in community, and as we collaborate with other folks, to say this is the network that exists, this is the ecosystem.” Bringing groups out of isolation enables everyone to have access, so that all communities can thrive.

Dr. Kati Gigler and Garfield Lemonius

Promoting Education and Access

On the education piece, Dr. Kati Gigler spoke about PBT’s focus on getting more arts into the schools and during after-school hours, too. Engagement in the arts needs to be woven into other aspects of life and follow kids home as part of their greater life experience as well. Lemonius also emphasizes that his students must experience art in the community, beyond the campus.

Many talked about the idea of “welcome” — ensuring that the arts are not only special-occasion outings, but something we do as people of Pittsburgh. Much like Gigler was fortunate to do as a youngster here, she wants everyone to be able to say, “I grew up with the arts.”

It’s important to consider the topic of class, and finding a way for the arts to feel inclusive and accessible to all who express interest. Adam McKinney, who’s also new to the Pittsburgh scene, talked about the opportunity to work toward the demystification of the arts, and “to highlight function as much as we do form.” From his industry’s perspective, it’s important to ask, “What can ballet do, other than what ballet is?” He added the importance of “reevaluating why we do what we do, to think about creating action toward function.”

Moore shared that, at The Andy Warhol Museum, they’re increasingly interested in the question: “What is our value proposition to the city?” Not only do they want to train future curators, but they also want to teach skills transferable outside of their own “rather narrow industry.” The aim is to host programs for kids that ensure they don’t have to “be the next Warhol who moves away to New York City” in order to pursue a desired career.

Justin Matase mixes up mocktails.

A Sense of Belonging

Ingram agreed that when defining arts and culture, we can get caught up in the classical canon. She sees the power in “getting out of our own way around what culture is.” Others agreed it’s crucial to create a friendly and non-intimidating environment that welcomes all.

Around the question of opening access to the next generation, it quickly became apparent these folks aren’t stuck in their thinking. Most seem aware that, in order to connect with the next wave, they must examine popular platforms already in use. Joseph Hall pointed out the example of TikTok, where uber-popular dance reels are a clear indication that people consume dance all the time. It’s crucial to ask: “How are we meeting folks where they already are?” he asked. He also spoke about considering what may interest young audiences, so that they can create bridges in ways that are digestible. (The symphony’s Disrupt series, which upends the typical concert experience, was offered as an example.)

Many from this group also want to break down barriers to let people in attendance know they can participate, even with their own voices. In his curtain speeches, Hall likes to tell folks it’s a call-and-response theater, saying, “You can shout, you can sing, you can get up and dance.” He adds, “I think especially for younger audiences, and Black audiences, that’s what we expect.” Saying this aloud offers permission, and lets audience members know they are there as witnesses and participants.

Parmesan-Chive Gnocchi: Spring Peas, Radish, Parmesan, Basil, Olive oil

Encouraging Engagement

Hall sees an opportunity to continue challenging ourselves, especially in how this city defines culture. From his perspective, folks want to engage in experiences beyond the performances; it’s also about the post-drink meal or drink during which they can debrief about what they just watched and felt.

Making people feel a part of the process — and presenting artists on display as “regular people” — feels important too. A. Orlando Watson, an artist who has toured himself, talked about August Wilson Center programming that focuses on increasing engagement, from hosting meet-and-greets and Q&A sessions. He noted the magic that materializes “when you take down the barrier to the artists and allow them to be tangible, real people offstage.” At one time, he pointed out, it was much harder to touch artists. The pandemic created a transition in which followers are really invited to be part of the conversation. “I realize people really want to be included,” he said.

A Whipped Ricotta appetizer: Speckled Caviar, Balsamic, Olive oil

Looking Ahead

Although no one at the table brought up the topic of resources until encouraged by Recker, Tourangeau pointed out that, like most everywhere, their expenses are up and revenue is down. “Philanthropy is critical,” she said. Simply selling tickets isn’t enough.

And all seemed to agree with Hall’s excitement at shaping the narrative of contemporary Pittsburgh, right now. “We’ve told the story of steel and Steelers,” he says. “There’s an opportunity to create the path forward — collectively.”

Roundtable participants also concurred that, in order for this mutual exchange to thrive, the public has a responsibility to remain curious and engaged. In other words: For all of this to work, people have to show up.

Melia Tourangeau

Toward the end of the gathering, Gigler reiterated one simple call to action for readers: “Go. Don’t wait until next season. Take advantage of what you have now.”

In a follow-up email, participants exchanged contact information and expressed gratitude for the opportunity to converse and dream up future collaborations. Through the fresh lens of a Pittsburgh newcomer, Watson shared a heartfelt observation: “Please do not take yesterday’s meeting for granted because it does not happen everywhere — at all. I love the unity and open conversation, which makes me eager to collaborate with all of you!”

Who’s at the Table

Kendra Ingram, CEO
Pittsburgh Cultural Trust

Dr. Kati Gigler, Acting Executive Director
Adam McKinney, Artistic Director
Pittsburgh Ballet Theatre

A. Orlando Watson, Senior Director Programming
August Wilson African American Cultural Center

Christopher Hahn, General Director
Pittsburgh Opera

Erin Perry, Executive Director
Legacy Arts Project

Patrick Moore, Director
The Andy Warhol Museum

Garfield Lemonius, Dean & Artistic Director, COPA Professor
Point Park University

Joseph Hall, Executive Director
Kelly Strayhorn Theater

Melia Tourangeau, President & CEO
Pittsburgh Symphony Orchestra

Justin Matase, Publisher
Keith Recker, Editor-in-Chief
TABLE Magazine

Story by Corinne Whiting / Photography by Laura Petrilla / Food by Chef Kevin Hermann

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