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6 Spots for Long Weekend Getaways in the Pittsburgh Area

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The Balter house at Polymath Park, a Pittsburgh area long weekend recommendation. A fall leaf cover steps leading up to a house surrounded by trees.
The Balter house at Polymath Park. Photo courtesy of Polymath Park's Facebook

Take a break from the hustle and bustle of Pittsburgh life with these long weekend getaways. From scenic hiking trails to charming small towns, pack your bags and get ready to explore our picks for your next long weekend adventure.

6 Spots for Long Weekend Getaways in the Pittsburgh Area

Polymath Park

We’re all familiar with Frank Lloyd Wright’s Fallingwater. But, did you know you can take your dive into the famous architect’s work to the next level at Polymath Park? Located just a short drive from Fallingwater, Polymath Park offers house tours of Wright’s Duncan House and Mäntylä alongside Peter Berndtson’s Balter and Blum Houses. There’s an option for lunch, brunch, and dinner at a Wright-inspired restaurant or private tree house. You can even book an overnight stay at Duncan House!

Green Gables

Find amusement and relaxation while nestled in the rural delights of Laurel Highlands. Depending on the season, fill your days with hiking, biking, skiing, golf, or visiting local historical and architectural sites. After a day of venturing, dine at Green Gables Restaurant before enjoying a Mountain Playhouse performance.

Geneva on the Lake

For an adult-friendly getaway, boutique resort hotel Geneva on the Lake is located in the middle of New York’s Finger Lakes wine country. Not only will you get to stay at the resort’s historic Italianate villa while sipping wine and appreciating the beauty, Geneva on the Lake also offers seasonal dishes at its restaurant. If you’re not an oenophile, perhaps you’ll sample an offering from their enchanting cocktail list.

Nemacolin

Quiet luxury is currently trending, but Nemacolin has been offering luxurious lodging and dining options to guests for over three decades. Relax with one of their bespoke wellness packages, take a dip in one of the multiple pools, or sweat out your stress at the fitness center. Plan ahead and visit during one of Nemacolin’s special event-filled weekends, like their yoga retreats, golf schools, and holiday happenings.

Lawrence County

From multiple lush parks to a thriving arts scene, a historic district, and an Amish countryside, Lawrence County is a family-friendly local getaway spot great for any time of the year. With fall fun on the horizon, check out Visit Lawrence County’s calendar of autumn events.

Seven Springs

Did someone say staycation? Everything you need for a thrilling mini vacation can be found at Seven Springs. You’ve got multiple dining options, spa packages, summer activities ranging from horseback riding to lake fun, and winter entertainment like snowboarding and tubing.

Story by Jordan Snowden
Photo courtesy of Polymath Park

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5 Spots to Find Great Bar Food in Pittsburgh

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A burger with a knife sticking out of it sits on a wooden serving board. Great Pittsburgh Bar Food
Photo by Sophia Sideri

Sometimes, you just want to eat out without all the flare. Luckily, these five Pittsburgh spots are serving up exceptional bar food across the city.

Fat Cat

The menu at the North Side’s Fat Cat is simple: a selection of salads, sandwiches, and appetizers. But at this sister restaurant to Fig & Ash, simple doesn’t mean bland. In fact, by offering a small section of options, Fat Cat can focus on the quality of the food it offers. Onion rings are fresh and crispy. Handhelds, like the Buffalo Seitan Nugz Wraps, offer a combination of innovative, tantalizing flavors. Less is indeed more at this Pittsburgh fast-casual eatery, and the same concept is set to debut at owner Cory Hughes‘ latest venture, Deutschtown Deli.

D’s Six Packs and Dogs

What began as a small hot dog spot in the ’90s is now a gourmet dog eatery in Murrysville and Regent Square. In addition to their creative hot dog offerings — beef, veggie, turkey, or Vienna corn dogs covered in toppings like sweet potato fries, pineapple, avocado, tiger sauce, and beyond — find chicken wings, pizza, salads, hoagies, and sandwiches on their menu.

Piper’s Pub

Cheerio! Piper’s Pub brings British delicacies to the City of Bridges. Start your meal with a Scotch egg or curry and their housemade chips before digging into a cottage or a vegan Shepherdless pie. Don’t forget the bread pudding!

Shady Grove

While their tagline is “Eat Shady,” the food is anything but the type of questionable fare you’d find at a bar. Shady Grove offers a wide range of cuisine options, from Asian-inspired salads to blistered shishito peppers, tacos, soups, and beyond. You can try a new dish whenever you go without fear of disappointment. Everything Shady Grove serves is delectable.

Union Grill

A rare restaurant open on Mondays (although they’re closed on Tuesdays), find classic American fare at Union Grill alongside cocktails, beer, and $10 bottles of wine. What makes Union Grill stand out from others in bar realm is its dedication to starch cooking. Some of their signature dishes include Turkey Devonshire, The French Onion Soup Broiler Pan Burger, and classic Buttermilk Chicken Tenders.

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Pittsburgh Happenings: August 29-September 4

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Maybe you’re gearing up for your last bit of vacation time. Or maybe, thanks to the kiddos, you’re already in full-on-fall back-to-school mode. Maybe life is simply continuing as usual. Either way, there’s plenty of fun to be had right here in the ‘Burgh this week. Treat yourself to a little outing with one of the following events in Pittsburgh.

someone slaters BBQ sauce on ribs. events in pittsburgh
Photo courtesy of Acrisure Stadium’s Facebook

Kickoff and Rib Festival
North Shore, August 30-September 4
*Sniff Sniff* That smell of barbeque in the air either means people are starting their Labor Day celebrations early, or it’s time for Pittsburgh’s annual Rib Fest. (Maybe both?)

multiple people on bikes wearing their underwear ride through a city. events in pittsburgh
Photo courtesy of Pittsburgh Underwear Bike Ride’s Facebook

Pittsburgh Underwear Bike Ride
Lawrenceville, August 31
Don’t be afraid to show off your skivvies. This 21-and-over group bike ride through Lawrenceville is all about body positivity and bicycle advocacy. Rides take place on the last Thursday of the month from May to October, but considering Pittsburgh weather, you may want to join in before the fall months.

Passages
Harris Theater, Running until August 31
You only have a few days left to see director Ira Sachs’ newest film, Passages, a story about messy, chaotic love and white-hot pleasures. Oh, and The Harris Theater is now BYOB!

paper lanterns sit on water. events in pittsburgh
Photo courtesy fo Water Lantern Festival’s Facebook

Water Lantern Festival
Allegheny Commons Park, September 2
Write a note to a loved one that’s passed, or make a new memory of hope and happiness with those still with you on Earth as paper lanterns illuminate the waters of Allegheny Commons Park — all set against the breathtaking Pittsburgh skyline.

Photo courtesy of Monroeville Jazz Festival’s Facebook

Monroeville Jazz Festival
Monroeville Community Park, September 2
Now in its 20th year, the Monroeville Jazz Festival is a great day-long music event for those who can’t wait for September’s International Jazz Festival and those who would rather attend a smaller, free jazz celebration. This year’s local lineup includes Calvin Stemley, Kenny Blake, Eric Byrd Trio, and Roger Humphries, to name a few.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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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.”