The term “scotching” refers to the finely chopped meat wrapping boiled eggs before being breaded and fried. In this case, Mexican chorizo is used for swaddling the eggs to phenomenal results. Impress yourself and your friends with this fun and straightforward chorizo eggs with chimichurri recipe, influenced by Latin cuisine. You can also use an air fryer for this, if you’re a fan of that particular craze.
Tips for Making Scotch Chorizo Eggs
The meaty, crunchy coating on the outside of the scotch egg is what makes it a unique dish. For anyone who doesn’t like the texture of a hard-boiled egg, the scotch egg is a good workaround. But making them well is a science. You do not want too-thick of a chorizo sausage wrapping. It’s hard to cook the sausage properly if there’s too much of it!
Divide chorizo into 6 even portions. Take each piece and press it into a thin patty.
Place an egg in the center of each patty and gently wrap the chorizo around the egg until it is evenly coated and looks like a large meatball.
Place chorizo-wrapped eggs in the freezer for 20 minutes just until the outside is cold. This will make them easier to bread.
While eggs are chilling, place all chimichurri ingredients into a food processor and blend until everything is finely chopped and a sauce begins to form. Set aside for dipping.
Take 2 eggs and lightly beat them in a bowl. Place panko in a shallow bowl for breading. Dip each egg into the egg wash, then into the panko, and coat evenly.
Deep-fry each egg at 350 degrees for about 5 minutes or until the chorizo is cooked.
Remove from the fryer and place on a paper towel to absorb excess oil. Sprinkle with salt and serve with chimichurri.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
This easy Pesto alla Genovese recipe will be the hit of any meal. Liguria is one of the 20 regions located on the coast of the Ligurin Sea in northeast Italy. Genoa is the capital of Liguria and famous for their basil leaf. Genovese Pesto originated from this town in the 16th century. Interestingly, word pesto itself comes from the Genovese word pestâ, which means “to grind basil leaves with other ingredients.”
What Makes this Pesto Genovese?
Though there are a myriad of different kinds of pesto dishes, the original, classic pesto is the pesto alla Genovese. Pesto has a rich history, and from Genoa it spread all over Italy to now be so ubiquitous as to be available at chain grocery stores. But because of Genoa’s exquisite basil crop, the pesto made there became the most well-known. Genoa also has its own Minestrone soup, which the pesto is often part of the dressing for. If you ever see red pesto, that’s Pesto Trapanese, which is from Sicily and is made with almonds, tomatoes and Pecorino Romano cheese. Equally delicious, but shows the variation between northern and southern Italian cuisines!
8 oz bag of pappardelle pasta from Handmade Pasta by Yvonne
Instructions
To prepare the pesto:
Mix all the ingredients, except the olive oil, in a food processor and process until combined. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Add a pinch of salt and pulse a few times to incorporate.
The pesto can be used immediately or frozen in small containers to use later. Do NOT place frozen pesto in the microwave to thaw! Thaw at room temperature. Place about 2 tbsp of pesto in a serving bowl.
To prepare the pasta:
In a large 6- to 12-quart pot (do not use the strainer of a pasta pot) bring at least 6 quarts of water to a rapid boil. Add a large handful of salt to the boiling water. Add the 8 oz. of pappardelle pasta to the boiling water and time for exactly 2 minutes.
When finished, do NOT strain the pasta. Using tongs, remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the pesto. Gently toss the pasta with the pesto after each additional tong full of pasta. More pesto may be added as desired.
If necessary, add a small amount of the hot reserved pasta water to loosen the mixture. A small amount olive oil may also be added. Serve immediately with freshly grated Parmesan cheese on the side.
Recipe by Yvonne Hennigan
Story and Styling by Kate Benz
Photography by Adam Milliron
Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.
It’s peak time to be out and about in the ‘Burgh! If you’re not traveling outside the city for vacation (check out these short trip ideas if you’re itching for a long weekend getaway), here are just a few of the many lively outing options to consider this week in Pittsburgh.
Courtesy of Pittsburgh Downtown Partnership
Picklesburgh Downtown, July 21-23
Pickle, pickle, pickle… sorry, right now, we only understand pickle-themed talk…
House Party Kelly Strayhorn Theater, July 22
Kelly Strayhorn Theater’s annual summer benefit channels Met Gala fashion and Studio 54’s theatrics for an evening of live local performances and immersive atmosphere. After having your fortune told with a tarot card reading, adorn your body with temporary tattoos and dance the night away under disco lights. Did we mention the heavy hors d’oeuvres and open bar?
Elliott Cramer Photography images for the National Aviary’s Night in the Tropics, 2019.
Night in the Tropics National Aviary, July 22 No need to book a plane ticket; the Caribbean experience comes to you during the National Aviary’s 21 and over-summer event, Night in the Tropics, featuring food, drinks, and music, of the islands.
See what other events we’re excited about for the month of July.
Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com
Savory, sweet, and creamy: nothing expresses comfort like this homemade biscuits recipe that will be the star of your next brunch.
Bacon, Blue Cheese, and Date Biscuits Recipe
INGREDIENTS
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
6 dates, chopped
6 pieces cooked bacon, chopped
1/4 cup blue cheese crumbles
6 tbsp ice-cold butter, cut into cubes
1 cup buttermilk
INSTRUCTIONS
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
Add all dry ingredients to a bowl and add chopped dates, bacon, and blue cheese, gently tossing everything in with the dry ingredients. Since they are sticky, you may need to take some time to separate the chopped dates.
Once everything looks evenly mixed, toss in cubed butter. Using your hands, mix in the butter until it starts to look shaggy and none of the pieces are larger than the size of a pea.
Pour in buttermilk and mix just until dough is formed–do not over-mix.
Transfer dough to a floured surface and press dough into a 1-inch-thick round. Using a biscuit cutter or a mason jar lid, cut biscuits and place them on the parchment-lined baking sheet. Bake at 450 degrees for about 10 minutes or until the biscuits are risen and golden brown around the edges.
Serve with your favorite breakfast foods or top with a poached egg.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.
fSometimes you discover a cocktail that’s so good, it’s worth traveling to a faraway locale just to savor it. Bastien Gardrat, Forbes Travel Guide’s Global Spirits Ambassador, has assembled a list of top cocktails served at hotels around the world that will make you want to book your next trip. The craftsmanship and service behind each drink make them perfect for TABLE readers.
Journey to France’s Le Logis Cognac, a 16th-century château surrounded by lush vineyards that’s available as a private retreat. There, I tend the bar, ready to make you a Cognac Negroni. The mixture of Cognac XO, local amaro liqueur, and Vieux Pineau des Charentes ages three months in a microcask, which helps balance all the ingredients and adds a touch of wood to the drink. It’s a unique cocktail with limited supply.
Connaught Bar in London’s Mayfair is a destination for cocktail connoisseurs. The Five-Star hotel’s famed bar is known worldwide for its martini service. The martini trolley glides over to your table, and the bartender asks about your preferences: gin or vodka, shaken or stirred, bitters, and olive or citrus for garnish. The tradition is an entertaining show, and the bespoke drink and attentive service feel indulgent.
Fly over to Los Cabos, Mexico, for a drink that takes inspiration from the surrounding water. Situated in Santa Maria Bay, the five-star hotel crafts a one-of-a-kind libation called Wave Music. The bitter cocktail consists of Clase Azul Reposado Tequila, Campari, and a house-made sweet vermouth that’s been aged under the sea in a bottle for 30 days. The glass gets smoked under a box as the finish in this very local quaff.
The experience at the Mandarin Oriental Bar starts with the menu, as it is a sphere divided into two hemispheres and 16 sections with artwork for every drink. Try the Full Moon, a Seoul-inspired cocktail paying homage to the Full Moon Festival in Korea. The drink is a twist on a rum sour, using the delicate flavors of pandan wheatgrass and pear. It looks like a piece of art featuring rice paper printed with edible ink.
Speaking of Korea, venture over to Four Seasons Hotel Seoul’s stunning bar Charles H. for a NOLA Flight, part of a menu that aims to transport imbibers to destinations through drinks. The cocktail trio — rye Manhattan, De La Louisiane, and Vieux Carré — illustrates how the rye Manhattan evolved in New Orleans. The flight shows how one game-changing historic ingredient can create new classics.
Head to Bernard’s bar for this drink, a tribute to Chanel No. 5 perfume. Beyond the drink, there’s a deeper connection to the famed French fashion house: the bar finds design inspiration from the famous men in Coco Chanel’s life. Made with Grey Goose Le Citron vodka, yuzu, jasmine tea, butterfly pea syrup, and oleo-saccharum, the cocktail arrives in a gold-leaf glass with a unique accessory: an edible “pearl caviar” garnish made of yuzu. A spritz of rose water from a perfume bottle provides an extra dose of glamour.
Story by Bastien Gardrat
Photography by Theo Schuman
Honey Rose Old Fashioned - Photo courtesy of Christian James
It’s hot, plain and simple. So check out one, or a few, of these 11 Pittsburgh restaurants pouring seasonal cocktails and mocktails in the city’s happening beverage scene.
Tucked away upstairs in the Round Corner Hotel building (with its downstairs neighbors Esquina Cantina), Umami is constantly bringing new bites and beverages based on the changes in season. Currently debuting are their newly crafted cocktail, Japanese Whiskey, and Sake menus for these warmer months. The colors and the flavor profiles are unique across the board, lending itself to offering a cocktail for everyone (including a lot of love for their menu mocktails). The full menu can be found here.
From their classic La Cantina margaritas to elevated agave spirits, Esquina Cantina’s bebidas menu is nothing short of extensive and impressive. Vibrancy is at the core of their bar program; from curated micheladas to transcendent cocktails that draw inspiration from various equatorial regions, the Cantina’s bar offerings are designed to remind you that vacation is simply a mindset. The full menu can be viewed here.
Perched nine stories above William Penn Place, the Biergarten at Hotel Monaco open-air concept offers lite bites and an extensive cocktail menu, available post-work and during the weekends. Biergarten’s bar program, led by Aidan Leyland, is known for its show-stopping craft cocktails. Guests can enjoy new additions to the creative cocktail list that the Biergarten is known for, like the Mercury in Retrograde — a Peach Orange Blossom Ketel One cocktail with elderflower tonic water, Campari, blueberry earl gray, and lemon — the Key and Peele featuring Bacardi, mint, clarified lime, and cucumber, and topped with Midori mint foam; and the Sugar, Spice, and Everything Nice, a playful cocktail crafted with Don Julio Blanco, Solerno, Luxardo Maraschino, grapefruit, lime, and Jello grapefruit, finished with a house spice blend rim.
Cool down with Biergarten’s iconic frozen cocktails like the It’s Summer, Right, featuring IC Light Mango, Altos Tequila, agave, and fresh lime. Mocktails are also available on the rooftop. The spirit-free crowd can enjoy offerings like Sting Like a Bee with Ritual Non-Alcoholic Rum, ginger, fermented honey, and fresh lime. Biergarten offers communal seating, greenery, life-sized games, a canopy of Edison bulbs, and plenty of photo ops in the form of whimsical cocktails and city views.
Located in the former historic YMCA building at 120 S. Whitfield St., now The Maverick Hotel, M Bar is open Thursday 6-10pm, and Friday and Saturday 6pm-1am. This East Liberty neighborhood bar serves up plenty of good vibes and delicious beverages like the Bella Luna, a gin cocktail with Creme de Violette, Elderflower Liqueur, simple syrup, and lemon, and the In-Sandia-Ry made with Habanero infused Tequila, Orange Liqueur, watermelon, lime, and Demerara syrup. Happy hour is from 6-8pm with DJs every Friday and Saturday.
The Commoner’s legendary bar is home to creative craft cocktails year-round, and this coming summer will be no different. Guests will be able to sip on seasonal cocktails such as their Influencer in The Wild, crafted with strawberry-jalapeno infused Aperol, Vida Mezcal, and Dolin Genepy, and cool down with the Sleepy 75 made with Hendricks Gin, Maggie’s Farm Falernum, lavender, and fresh lemon.
The Commoner offers an extensive selection of zero-proof cocktails like the Lady May, featuring lavender, fresh lemon, and butterfly pea flower; and the Just Sippin’ Chamomile… crafted with Monday Zero Proof Gin, citrus, chamomile, and orange blossom.
The colorful and inviting East Liberty eatery has opened its open-air rooftop deck once again. This season, guests are invited to dine on the covered rooftop with 360 views of East Liberty. The festive rooftop deck is lined with colorful flags, demonstrating the cafe’s commitment to its welcoming policies. The team behind the bar at the cafe is always creating new seasonal cocktails and mocktail specials. Over the course of summer, Square Cafe will be rotating new cocktail and mocktail specials bi-weekly. Some of these new features include the Cosmosa, a unicorn-inspired cosmopolitan made with Stateside Vodka, pomegranate juice, fresh lime juice, simple syrup, and finished with Peperino Spumante; as well as a mocktail version called the Sparkling Cosmo made with pomegranate juice, fresh lime juice, topped sparkling water and served on the rocks. The cafe will also feature its Morning Ale, a mule-like pick-me-up made with Casco Viejo Blanco Tequila, freshly squeezed orange, and fresh lime juice served on the rocks with a kick of ginger-lime beer.
Guests can cool off with a Mango-Berry Frosé blended frozen mango, strawberry purée, fresh lime juice, Casco Viejo Blanco Tequila, and Rosé wine; and the Sunrise Tea Cooler, a shaken mocktail with pineapple lemonade and freshly brewed raspberry iced tea, a dash of Grenadine, and frozen bits of pineapple.
Bloomfield’s highly anticipated destination to dine al fresco will be debuting its newly renovated patio this season. Experience fresh air and even fresher cocktails and fare this summer in the heart of Pittsburgh’s Little Italy. Station is helmed by nationally-acclaimed Chef Curtis Gamble and the creative culinary and bar team, creating seasonal menus for guests to experience within their space, including their spacious covered patio.
Station is welcoming the summer season with summer specialty cocktails crafted by Lead Bartender Jennifer Woods. The newly crafted summer cocktail offerings include Ostara, made with Lunazul Blanco Tequila, orange blossom, lavender honey, orange, lemon, and egg white; Cuss Words featuring Genepy, BCN Gin, fresh lime, and tonic; and the Basil-cally a Martini; made with Tomato Boyd & Blair Vodka, Basil Dolin Dry, and housemade sherry vinaigrette bitters.
This newfangled laid-back spot, dripping with old-school vibes can be found in Pittsburgh’s North Shore and The Waterfront. This local activity bar offers classic cocktails, ice-cold pints, and Latin-inspired street food paired with retro-gaming like duckpin bowling, pinball, darts, shuffleboard, and bocce. Whether you are soaking in riverfront views on Shorty’s North Shore patio or gathering with friends at the Waterfront’s fire pits, Shorty’s is just as entertaining on the outside as it is inside. Soak up the sun with Shorty’s summer-inspired cocktails all season long.
Tequila fans can enjoy Shorty’s La Flama Blanca, made with El Jimador Blanco Tequila, coconut syrup, fresh lime, and Cholula hot sauce, and the fan-favorite, Marg Under Pressure, which is batched on draft with Hidden Still Agave Spirit, agave syrup, and fresh lime. For those seeking frozen cocktails, Shorty’s is your one-stop shop for all things slush. Guests can sip on The Cherry Limeade crafted with cherry vodka, fresh lime, lemonade, and demerara sugar, and the Carmaldazed Apple with Disobedient Apple Brandy, caramel vodka, apple cider, and caramel. Cool off with Shorty’s play on the classic Long Island cocktail — the Shor “Tea” — crafted with Xplorer Peach Bourbon, unsweetened tea, Demerara sugar, and fresh lemon.
Pittsburgh’s newest modern American restaurant features global flavors and artful cocktails in the iconic downtown Pittsburgh Union Trust building. Grab a seat under the eighteen chandeliers suspended over the central bar to toast Summer’s arrival. Ritual House is bringing the season of sun to Pittsburgh with its summer-forward cocktails highlighting local spirits. Explore the extensive cocktail menu home to delicious seasonal options such as the Strawberry Fields Forever, crafted with Parking Chair Vodka, strawberry, basil, black walnut, and fresh lemon, or the South Side Fizz, made with Bluecoat Gin, aloe, mint, lemon-lime, and topped with Prosecco. Take a tropical vacation with one sip when enjoying Ritual House’s Tropic Like It’s Hot cocktail, crafted with Bly White Rum, coconut, grapefruit, pineapple, and lime. For summer’s hottest spirit, guests can experience the Jungle Jester made with Mezcal, Jamaican Rum, Gifford Pineapple Liqueur, Orgeat, fresh lime, garnished with a Tajin dusted pineapple wedge, and served in a festive “Screaming Tiki” glass.
Christian James is located in Downtown Pittsburgh within the Joinery Hotel. Global cuisine is offered for breakfast, lunch, and dinner. Every dish has a story told through the eyes of a fictional character, Christian James, who has traveled the world, gathering memories waiting to be told. The restaurant has a newly expanded bar service on the rooftop and in the hotel lobby area. Above is the Sicilian Kiss — Teremana Tequila, Limoncello, blood orange juice, agave syrup, tajin, Proper Peaches — and the Tullamore Dew Irish Whiskey, Peach Schnapps, fresh peach slices, simple syrup, fresh mint, and Honey Rose Old Fashioned.
Located in the heart of the Historic Strip District is Cioppino Restaurant & Cigar Bar, an upscale seafood eatery that serves an eclectic collection of local and sustainable fresh seafood, steaks, and small plates. Enjoy seasonal cocktails, many with local spirits, anytime. Or, on the weekends, sip something special while listening to live music in a comfortable environment. Try one of these deliciously crafted cocktails during your next visit: Strawberry Fields — house-infused vodka with strawberry and rosemary, lemon, strawberry simple syrup, and prosecco; passionate Pittsburgh, Big Spring Spiced Rum, passionfruit puree, mint, lime, ginger, simple syrup, or the Marigot Bay, Boyd & Blair Vodka, Thatcher’s Prickly Pear Liqueur, guava puree, and lime.
Story by Star Laliberte / Photography courtesy of each corresponding restaurant
When it’s time to pack for a long weekend road trip or a week-long voyage, mixing in a few fresh summer styles can change the forecast from same-old-same-old to bold and beautiful.
Rainbow High
This pleated rainbow maxi dress from Scotch & Soda glows like a summer sunset. Put it on, float gracefully out to a glass of chilled rosé, and let the long summer evenings unfold. Available at Moda.
Wish You Were Here
Pure linen, pure vacation vibes. A cool and breezy dress to head out to the shops at your favorite getaway, or to wear to an outdoor dinner in a warm climate. Available at Carabella.
On the Go
This diminutive tote is crafted from flexible paper straw that has just enough structure to keep all your incidentals secure. Available at Madeleine George.
Sunrise, Sunset
Just right for morning coffee or a midnight sipper on the deck, this overshirt is made of 100% cotton European terry. Comfy like a teddy bear. Matching shorts also available at Vestis.
In the Pink
Peter Millar’s soft linen sport shirt and classic fit five-pocket pants each come in several colors, but we think the best summer combo conjures up a bit of the tropics. Available at Larrimor’s.
Captain of the Ship
Sailboat tee and coordinating red shorts from Spain’s Bobo Choses line are made of organic cotton. Girls looks also available at The Picket Fence.
Cool Down
The sophisticated styling of Canadian label Renuar goes for a dip this summer in lilacs and lavenders. This is just one of the summer options available at Pursuits.
Pittsburgher Jen Marcus fell in love with the wilds of Africa while on safari with her parents three years ago. The disruptions of the pandemic nudged her into turning travel dreams into reality: she founded SafariSmiths, a travel company specializing in organizing photographic safaris for experienced (and freshman) world travelers.
Bucket List Safari
My journey in the safari industry began three years ago with a trip to Southern Africa with my parents. I immediately caught the safari bug, booking a second trip seven months later with a private photographic safari guide that I had met in South Africa. We visited Tanzania to see the annual Great Wildebeest Migration in the Northern Serengeti. Then it was on to Rwanda and Uganda four months later to trek with the gorillas and the chimpanzees. I was hooked on safari and yearned to visit more wild places and continue to hone my photography skills.
When the pandemic shut down the world in March 2020, I decided to start my own photographic safari company called SafariSmiths with my safari guide from South Africa. It was a strange time to start a travel company, but it turned out to be a blessing because we had the opportunity to explore many places without the crowds. One country that did not shut down during COVID was Tanzania, so we decided to explore as much as we could during 2020 and 2021. Then in 2022, we spent significant time exploring Kenya.
We wanted our safari company to be different. Our passion is wildlife and the conservation required to protect the wildlife. Working with the local communities is essential because human-wildlife conflict is a real problem. Protection of the animals by focusing on the people in the communities is what makes the safari industry possible.
A safari changes the way you see the world. Many of us grew up going to the zoo, where you know you will see a variety of animals at any given time. When you are on safari, nothing is guaranteed, and that is part of the fun! Searching the wide-open plains of the Serengeti to see what it has to offer that particular day, you might come across a lion hunting or den site with hyena pups, or a large herd of zebra. Whatever you find will be unique in that moment. Every day is different, which makes going on a safari special.
Planning a safari is hard work, but going on a safari changes the way you see the world. Sure, you can look at websites and read articles and plan your own safari, but to ensure that everything runs smoothly from time of year to visit and transfers between lodges, to the particular amenities that you find is important. You need someone who has traveled in the areas that you are interested in. That is the basis of SafariSmith — to create well-crafted safaris based on our experiences.
There are a lot of exciting things happening in the safari industry. Safari companies are very focused on sustainability at their camps. One of my favorite camps in Tanzania is Asilia Africa’s Sayari Camp in the Northern Serengeti. Recently they have switched the entire camp to solar power and have installed the first-ever solar-powered brewery in the bush. They brew four different types of beer on-site as well as filter their own water. It is amazing to be in the middle of the Serengeti, drinking beer made right there!
1 of 5
Food is an important part of the safari adventure. On morning drives, you will be treated to breakfast in the bush. Having a coffee while watching the Nile crocodiles in the Mara River is an amazing experience. Back at camp, you are treated to the most amazing food, often local dishes that will have your mouth watering.
Going on a safari is a travel experience on the bucket list of many people. As the world slowly opens again for travel, a safari is a great way to enjoy the outdoors with few people around. The COVID pandemic is changing the way that people want to travel. They are looking for more intimate experiences that combine unique travel with purposeful efforts to support the conservation of those places.
Our Baker’s Dozen Cocktail, Inspired by Phish, comes with a little fun fact moment for those who are not “aphishianados.” In 2017, between July 21st and August 6th, this polarizing jam-band played 13 shows at New York’s Madison Square Garden. Each performance featured a unique set list with no repeated songs, and get this, a special donut served to the audience from Philadelphia’s hometown hero, Federal Donuts. During the course of the 13 shows, Phish performed 237 total songs that were recorded live and sold as a special, limited-release boxed set titled The Complete Baker’s Dozen on November 30th of the following year.
This is the 7th recipe in our 2023 Summer Concert Cocktail Series.
Baker’s Dozen Cocktail Recipe, Inspired by Phish
Ingredients
2 oz freshly brewed coffee 1.5 oz Skrewball Peanut Butter Whiskey 1 oz RumChata ½ oz Grand Marnier mini cinnamon donuts for garnish
Instructions
Add ice to a cocktail shaker.
Pour coffee, Screwball, RumChata, and Grand Marnier into the ice filled shaker and shake vigorously until chilled.
Pour over an ice ball in a glass coffee mug and garnish with a mini donut.
Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte
Seven million tourists visit Charleston, SC, every year, clopping over cobblestones in horse-drawn carriages, admiring iconic Rainbow Row and the breathtaking Antebellum mansions on the Battery, enjoying luxurious restaurants and shops downtown, touring historic plantations, and relaxing on Atlantic beaches. Before leaving, many plan a return trip to “The Holy City,” as natives call it. Others add it to their possible retirement destinations. But only a few pack up and move there.
Pittsburgh native Ben Petchel, 35, did. A lifestyle photographer/videographer, Ben went to Charleston to film a commercial for a new restaurant, fell in love with the city, and moved there nine months later. On his second day in town, he fell in love again, this time with his now-fiancé Ashley, a nurse practitioner who grew up in Cincinnati.
1 of 5
With countless family and friends in Pittsburgh (he played hockey at Bethel Park and Seton Hill and coached at Peters Township and Pitt), Ben sees his leap to Lowcountry as a badge of courage. Pittsburghers’ storied reluctance to pull up roots can also mean they “stray away from being great because good is good enough,” he suggests.
Whether Ben will be great in Charleston is a question mark, but in his new full-time marketing job, his photography background helps shape campaigns for what he calls “scrappier teams, such as YouTube or Dick’s [Sporting Goods], rather than big corporations,” and he’s finding “new ways of telling new stories.”
“There’s an endless playground around me. I’m centering myself,” he says, appreciating the opportunity to learn on the job and in a team.
Ben and Ashley live in center city on Meeting Street but, even as they savor the best of Charleston, they purposely bypass the “ritzy” Southern charm tourists crave. They enjoy a younger crowd with a college-student vibe and are drawn to spectacular water views. Many evenings see them setting out on foot to try new restaurants — some memorable, some forgettable — that popped up post-COVID, many in affordable side-street locations.
1 of 5
Among his favorite eateries is The Darling. Housed in a 115-year-old storefront on King Street, it’s the kingdom of Executive Chef Derick Wade, who cooked around the globe before landing first on nearby Kiawah Island and now in his own space. Seafood, especially oysters ($1 apiece during Happy Hour), star, but there are non-seafood options. It’s hard to find a bad review of Wade’s unpretentious, affordable Southern fare — crawfish étouffée, fried green tomatoes, jambalaya, gator bites, gumbo fries and more, plus inventive craft cocktails. The restaurant’s design, including a 14-seat raw bar that encourages guests to interact, boosts its allure.
Ben recently photographed Wade shucking fresh oysters in The Darling’s kitchen. “He taught me the proper way to eat an oyster,” says Ben. More complex than cracking a lobster claw or extracting an escargot, oyster etiquette has about 10 steps — which y’all might want to review before simply slurping.
1 of 5
Story by Susan Fleming Morgans / Photography by Ben Petchel
