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Summer is Here! Rivers Casino Pittsburgh Debuts Dining Alfresco

By
Star Laliberte
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0
a dish of pasta with lobster and shrimp on a white plate set on a wooden table outside

Casual & Fine Dining Riverfront Restaurant Patios Now Open

An outdoor Pittsburgh Cobb Salad on a sunny day with views of the Ohio River and Mt. Washington? Yes, please. Summer breeze and Lobster Francaise while overlooking the North Shore? Yo Cuz, I’m in.

This summer, the award-winning food and beverage team at Rivers Casino heads outside. Two of the casino’s most popular restaurants—Wheelhouse Bar and Grill and Martorano’s Prime—both offer outdoor riverside patio dining.

6 white plates of food on a white tablecloth with a glass of red wine and an empty wine glass

Finer Fare: Martorano’s Prime

Reservations are recommended for Martorano’s Prime, the Italian-American Steakhouse concept by celebrity cook Steve Martorano. Gourmet magazine called Martorano’s meatballs “the best in the world.” Start with a salad starter and enjoy the meatballs a main course with an Eggplant Stack and a refreshing craft cocktail.

a white dish of rigatoni and meatballs on a table in a restaurant

New menu items have recently been added at Martorano’s Prime. The lineup now includes stuffed banana peppers, Shrimp Fra Diavolo and Rigatoni & Meatball. Add one of the popular steak enhancements such as Sinatra Style or Martorano Style to any prime steak dish.

The Martorano’s Prime patio at Rivers Casino Pittsburgh features intimate tables for two, dining with friends for four, plus accommodations for larger groups.

Following the success of Martorano’s Prime at Rivers Casino Pittsburgh, a second location for Martorano’s Prime at Rivers Casino Philadelphia is expected to open later this year.

Cookbooks by South Philly’s culinary star Steve Martorano, “Yo, Cuz! My Life, My Food, My Way” and “It Ain’t Sauce, It’s Gravy” are available from Amazon. Martorano’s Café in Ft. Lauderdale, Florida is a 30-plus-year dining institution with locals and celebrity visitors alike.

View the Martorano’s Prime complete menu and make reservations at RiversCasino.com/Pittsburgh.

a close-up photo of a cheeseburger and tater tots on a white plate

Keep it Casual: Wheelhouse Bar & Grill

You had me at Loaded Wheelhouse Fries … cheese sauce, chili, sour cream and scallions.

Rivers Casino’s ever-popular Wheelhouse menu has been curated for the discerning Pittsburgh palate since opening in 2009. That means Polish Hill Nachos, Italian Wedding Soup, Pittsburgh Cheesesteak, and a Colossal Fish Sandwich. Don’t forget about summer beverages … boozy buckets this summer are $12 and include specialties like Pineapple Express (Blue Chair Bay Coconut Rum, Banana Rum, peach schnapps, orange juice and pineapple juice), Boozy Banana (Blue Chair Bay Coconut Rum, pineapple juice, pina colada mix, orange juice), and Welcome To The Fishbowl (Blue Chair Bay Coconut Rum, White Rum, Blue Curacao, Sweet and Sour, pineapple juice, lemon-lime soda).

a white plate of nachos on a brown table with a blue drink in the background

With high-def screens throughout, not only is Wheelhouse a great place to watch the Pirates this summer, but also “on deck”—outdoor dining is now open.

Now that summer is here take advantage of our waterfront location and enjoy the Pittsburgh skyline.

For more information, please visit RiversCasino.com/Pittsburgh.

Classic French 75

By
Jordan Snowden
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0
Two classic French 75 sit in champagne flutes against a black background with lemon peels inside the glass. A bottle of champagne pour into the glass to the right of the frame.

Elevate upcoming celebrations by adding gin, lemon, and a bit of sugar to your favorite champagne to create a classic French 75. Also known as a 75 Cocktail, or a Soixante Quinze in French, this brunch-y drink is a bit stronger than a Mimosa, and more elegant than a Bloody Mary. It’s perfect for cocktail hour, too, so you’ll want to add the recipe to your go-to cocktail reservoir.

Who Made the First French 75? 

Harry MacElhone published The ABC of Mixing Drinks in 1919, and he included a recipe for a drink called a French 75, the first written record of the drink. He credited it to a bartender named “MacGarry” of Buck’s Club in London, but who MacGarry exactly was has never been vetted. Legend has it that English the first one in a 75-millimeter artillery shell. If you happen to have this at home, you are…in the minority. Otherwise, you can serve it in a flute. 

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Two classic French 75 sit in champagne flutes against a black background with lemon peels inside the glass. A bottle of champagne pour into the glass to the right of the frame.

Classic French 75

  • Author: Anna Franklin
Print Recipe

Description

This cocktail is a classic for a reason.

Ingredients

Scale
  • 1 oz Wigle Whiskey Gin
  • 1/2 oz lemon juice, freshly squeezed
  • 1.2 oz simple syrup
  • 3 oz champagne
  • Lemon twist to garnish

Notes

  1. Add gin, lemon juice, and simple syrup to a shaker with ice. Shake until chilled and strain into a champagne glass.
  2. Top with champagne and garnish with a lemon twist.

Did you make this recipe?

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

If you enjoyed learning how to craft a French 75, check out our other classic cocktail recipes.

Recipe by Anna Franklin
Photography by Dave Bryce

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The Mattress Factory’s Trash Bash was a Journey into Creative Sustainability

By
Jordan Snowden
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0
The Mattress Factory lit up in neon red letters against a green, leafy wall during their 2023 Trash Bash

What comes to mind with the word “trash” is brought up? Litter cluttering city streets? Maybe someone saying something derogatory? What about a chance for a second life, turning something old into something brand new?

The latter was the idea behind the Mattress Factory‘s annual signature-themed fundraiser held on June 9th. Guests at the 21+ costume garden party, titled Trash Bash, were challenged to contemplate the idea of metamorphosis and dress with found materials from the junk drawer to the recycling bin and beyond. There was someone wearing a water jug as a sort of helmet/hat. A skirt made out of a trash bag and water bottles. Plenty of duct tape and plastic grocery bags made an appearance too.

The theme extended to the artwork up for auction, where local artists were commissioned to create work that was transformed and/or inspired by thrifted items. With our oceans filling with waste like The Great Pacific Garbage Patch and wildfires burning out of control, every step to bring sustainability to the forefront of our minds is crucial. But it doesn’t always have to be serious, and the Mattress Factory’s Garden Trash Bash was an excellent reminder of that. The event was a hotbed for creativity grounded in sustainability — with all the proceeds going to the museum, helping keep the local hub for originality and artistry alive and available for Pittsburghers and more.

If you attended the event, share your innovative outfits with us on Instagram at @tablemagazine_westernpa. We’d love to see your creations.

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For the Love of Patios: Your Guide to Outdoor Dining in New Mexico

By
Gabe Gomez
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0
Beautiful patio with lush greenery. Outdoor dining in New Mexico

New Mexico, from May to October, is an absolute treasure trove of magic. One of the most fulfilling ways to embrace this enchantment is by indulging in a leisurely evening on a patio with good food, good wine, and even better company. I could spend hours compiling an exhaustive list of places where you can savor the wonders of the great outdoors while treating your taste buds, but instead I’ll share just a handful of must-visit spots to add to your itinerary.

Remember, this is not a race. It’s about the spirit of mañana — the art of taking our sweet time to appreciate what life has to offer. May your evenings be filled with laughter, exceptional food, and the joy of experiencing the essence of New Mexico, one patio at a time.

For the Love of Santa Fe Patios

La Casa Sena, Santa Fe, NM
Casa Sena, nestled near the Santa Fe Plaza, boasts a beautiful patio that captures the  the city’s vibrant spirit. Adorned with trees, blossoming flowers, and weathered wooden touches, the patio invites you to partake in a leisurely lunch or a romantic dinner. The menu at Casa Sena, which leans towards Mediterranean flavor profiles, ranges from pan-seared ruby trout to elk tenderloin and even Morrocan lamb tagine. The entire menu is complimented by a thoughtful wine selection and craft cocktails.

SantaCafe, Santa Fe, NM
This classic Santa Fe patio beckons with bright flowers and vibrant greenery during the sun-drenched days of summer. Whether you seek a romantic evening or a special gathering with friends, SantaCafe delivers with ease. This is more than just the place to be seen. SantaCafe is a place for serious gastronomes seeking playful dishes inspired by Southwestern and global flavors. Complement the journey with a refreshing cocktail or a selection from their extensive wine list. Enjoy the warm embrace of Santa Fe’s radiant sunshine.

Esquina Pizza, Santa Fe
The patio at Esquina Pizza is a haven of beauty and charm, befitting the magnificent pizzas that grace its tables. Nestled alongside its sibling, Paloma Restaurant, this corner of Guadalupe St. becomes a culinary sanctuary under the watchful eye of Chef Nathan Mayes. Esquina rises above transient fads in hand-crafted pizzas with pies that are nothing short of divine. Though each one is meticulously crafted with passion, it is not just the pizza that captivates our hearts at Esquina. Its enchanting patio, meticulously adorned by skillful ocal artists, creates an ambiance that exudes sophistication and style.

Savoring Albuquerque

Campo at Los Poblanos, Los Ranchos De Albuquerque
Campo at Los Poblanos offers an idyllic patio dining experience. Set amidst the beautiful grounds of the Los Poblanos Historic Inn and Organic Farm, the patio places among lavender fields and verdant gardens, it casts a powerful spell. Campo showcases a menu that celebrates the farm-to-table ethos amid this tranquil oasis. Expect seasonal and imaginative dishes that artfully capture the vibrant flavors of New Mexico.

Level 5 Rooftop Restaurant at Chaco Hotel, Albuquerque
The rooftop view from Level 5, in the heart of Albuquerque’s Sawmill District, is breathtaking. With its panoramic vistas, the sleek, contemporary space is an ideal hangout for summer dining and gatherings of all stripes. Under the vision of Chef Marc Quiñones, the menu at Level 5 reflects a fusion of influences, drawing inspiration from global flavors and local ingredients alike. From shareable plates and imaginative appetizers to tantalizing entrees and masterfully crafted cocktails, a diverse selection caters to every discerning palate.

Make Your Way to Madrid

The Mineshaft Tavern & Cantina
In the heart of Madrid, New Mexico, where the spirit of rebellion still lingers, lies the infamous Mineshaft Tavern. This unassuming watering hole is the beating heart of a place where day drinking is not just a pastime but a form of genuine connection. It is here that the locals will regale you with a saying that rings true: “It’s impossible to be the town drunk in Madrid because we all take turns.”
While the tavern’s outdoor patio brings in waves of visitors eager for bands butchering “Mustang Sally,” it does little to diminish the edginess that simmers just beneath the surface. As you settle onto a weathered barstool, your senses come alive to a vibrant tapestry of life’s peculiar characters. The leather-clad biker (who’s actually a tax attorney from a gated community) throws back a Budweiser, yearning to seem raw and untamed. Meanwhile, a mischievious cougar in yoga pants sways to the rhythm of an invisible beat. The Mineshaft embraces all who seek refuge within its weathered walls, offering respite from the constraints of everyday life.
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Chimayó Cocktail

By
Abdul Rafay
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0
Chimayo Cocktail, dark orange in color, sits in a rocks glass garnished with dried apple and cinnamon.

Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use. It was adapted from The Rancho de Chimayó Cookbook: The Traditional Cooking of New Mexico by Cheryl Alters Jamison and Bill Jamison.

Chimayó Cocktail Recipe

INGREDIENTS

1 tbsp sugar
1/2 tsp ground cinnamon
Lemon wedge
1 ½ oz apple cider, preferably unfiltered
1 ½ oz premium tequila, preferably gold
1/4 oz fresh lemon juice
1/4 oz creme de cassis
1 slice unpeeled apple or dried apple slice

INSTRUCTIONS

  1. Stir together the sugar and cinnamon on a saucer. Rub the lemon wedge around the top of an 8-ounce glass. Immediately dip the rim in the cinnamon sugar.
  2. Half-fill the glass with ice cubes. Pour the cider, tequila, lemon juice, and crème de cassis over the ice and stir to blend.
  3. Garnish the rim with apple and serve.

Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam

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Thai Pork Meatball Skewers

By
Lisa
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0
A flat-lay image of Thai Pork Meatball Skewers with limes for garnish and topping.

For these Thai Pork Meatball Skewers: Start with pasture-raised meat from Blackberry Meadows Farm (available through their online store). Add Asian fish sauce, lime juice, herbs, and green onions. Sauté until crispy and brown. Dip in a fiery sauce. Sip a cool beer. This dinner-table voyage will satisfy your wanderlust.

Thai Pork Meatball Skewers Recipe

Ingredients for the pork meatballs:

1 lb ground pork from Blackberry Meadows Farm
1 tsp fish sauce
1 tbsp lime juice
1 tsp red pepper flakes
1 shallot, finely minced
1 tbsp mint, chopped
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1 tsp sesame oil
1 garlic clove, finely minced
Salt and pepper to taste
3 cups oil for deep frying
8 cane sugar sticks or metal skewers

Instructions for the pork meatballs:

  1. Add all ingredients to a bowl and mix until everything is evenly incorporated with the ground pork.
  2. Form 1- to 2-inch balls with the pork and place onto the skewers.
  3. In a cast-iron skillet, add oil and bring to 350 degrees. Fry each pork skewer until the internal temperature of the meatballs reaches 165 degrees and the outsides are brown and crispy.
  4. Place on a paper towel to absorb any excess oil. Serve with dipping sauce and smashed cucumbers.

Ingredients for the dipping sauce:

1/4 cup chili crunch oil
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp fish sauce

Instructions for the dipping sauce:

Mix all ingredients in a bowl.

Ingredients for the smashed cucumbers:

3-5 mini cucumbers
1/4 cup chopped green onion
1 tbsp sesame seeds
1 tsp sesame oil
Salt to taste

Instructions for the smashed cucumbers:

  1. Smash cucumber with a mallet or heavy pot.
  2. Place in a bowl and add green onion, sesame seeds, sesame oil, and salt.
  3. Gently toss together and serve.

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA.

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Crispy Duck Leg Confit

By
Gabe Gomez
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0
Duck legs arranged in a line with various sauces

The timeless elegance of French cuisine dives into the realm of delectable indulgence with Crispy Duck Leg Confit with roasted potatoes, fragrant basil pesto, and a tantalizing blood orange beurre blanc. Imagine the tender and succulent duck leg, lovingly cooked in its luxurious fat, until the meat is imbued with a depth of flavor that only time and patience can create. The basil pesto adds an herbaceous burst of freshness and complexity to the dish, while the blood orange beurre blanc brings zesty, citrusy notes in a velvety, buttery, tangy embrace. Friends, prepare your palates for an exquisite dining experience that combines tradition, innovation, and a touch of theatrical flair.

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Duck legs arranged in a line with various sauces

Crispy Duck Leg Confit

  • Author: Chef Jackson Ault
  • Yield: Serves 4-6 1x
Print Recipe

Description

A treat for all your senses.

Ingredients

Scale

For the confit:

  • 4–6 duck legs
  • 2 lb duck fat
  • 2 tbsp kosher salt
  • 2 tbsp fresh ground pepper
  • 2 carrots, large
  • 2 celery stalks
  • 1 sweet onion, large

For the potatoes:

  • 2 lb potatoes
  • 2 tbsp kosher salt

For the pesto:

  • 4 oz chopped fresh basil
  • ¼ cup fresh lemon juice
  • 2 oz chopped garlic
  • Zest of two lemons
  • Salt and pepper to taste
  • 2 oz chopped onions
  • 1 cup extra-virgin olive oil
  • 2 oz Parmesan

For the blood orange beurre blanc:

  • 2 cups white wine
  • 2 cups blood orange juice
  • 2 tbsp garlic, chopped
  • 1 ½ cup heavy cream
  • 1 cup unsalted butter
  • Salt and pepper to taste

Instructions

For the confit:

  1. In a large braising pan, sear duck legs in 4 tablespoons of duck fat, skin down. Once browned, turn the legs over and season with salt and pepper.
  2. Add mirepoix vegetables (carrots, celery, onion), and sauté until onions caramelize. Add enough duck fat to fully cover the legs.
  3. Cover with aluminum foil and bake at 325 degrees for 2 ½ hours. When the duck is tender, remove it from the fat and let it rest.
  4. Before serving, flash in the oven at 425 degrees until the skin is crispy.

For the potatoes and pesto:

  1. Using a 4-quart sauce pot, boil potatoes for 15-20 minutes with two tablespoons of salt until al dente.
  2. Drain potatoes and set aside. While potatoes are boiling, using a blender, combine basil, lemon juice, garlic, and lemon zest; add salt and pepper to taste.
  3. Slowly add extra-virgin olive oil until blended. Combine potatoes and pesto in a mixing bowl. Finally, mix in Parmesan and serve.

For the blood orange beurre blanc:

  1. Combine white wine, blood orange juice, and garlic and boil in a 4-quart sauce pot. Reducing the liquid by 75% (about 15 minutes).
  2. Add heavy cream and bring to a boil. Then add butter, and whisk until combined over medium heat.
  3. Strain through a fine strainer. Then season with salt and pepper.

To plate:

  1. Place duck legs on a dinner plate with potatoes. Drizzle orange beurre blanc around the entire plate.

Did you make this recipe?

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

Recipe by Chef Jackson Ault
Story by Kristin Kovacic
Photography by Tira Howard
Styling by Keith Recker

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Find Your Perfect Summer Rosé Pairing

By
Keith Recker
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0
A hand in the top left of the frame pours a glass of pink rosé wine into a big wine glass. The glass is about halfway full. National rosé Day
Photo by Kevin Kelly

Introducing a crisp, refreshing rosé at your summer soirées can be the best thing to beat the heat. Whether it’s a Catawba, a White Zinfandel, or a Cabernet Franc, there’s no going wrong with this varied family of delicious wines. Pour a glass (or two) this season with friends, and don’t forget about National Rosé Day, falling on the second Saturday of June.

Pink Catawba and Charcuterie

Pink Catawba is on the sweeter side with a medium body and moderate acidity. It’s grown across Pennsylvania (primarily in the northwest region) and comes from a varietal native to the Americas.

Though Pink Catawbas tend to have less overall tannins and light coloring, they still have fresh mild berry flavor and fresh fruit notes, with a bright, smooth finish and floral aromas.

Pair Pink Catawba with fresh melon and salty, savory meats for a perfect picnic. Semi-sweet and off-dry, Catawba wines also strike a lovely harmony with the earthiness of aged cheeses like a sheep’s milk Manchego.

White Zinfandel and Salmon

Sometimes referred to as a blush wine, White Zinfandel is a cool, crisp option with sweet and fruity notes. It tends toward light, citrusy flavors and, like classic rosés, is a great companion for grilled meats and other classic picnic foods.

The fruity aromas and sweetness of a well-built strawberry-toned White Zinfandel can live beside a wide variety of salmon dishes, from poached salmon to a salmon pâté crostini.

Look to sparkling rosé to elevate an outdoor barbeque to new heights. These wines range from light-bodied to full-bodied, dry to fruity, and the bubbles deliver a fun, summery, complexity perfect for a celebratory feast or a Sunday brunch.

Sparkling Rosé and Oysters

Dry sparkling rosés pair well with a wide range of foods, but we recommend letting them live beside an iced platter of oysters. The understated notes of fruit will bring out the sensational salinity of the shellfish, and the bubbles will contrast beautifully with the oysters’ velvety texture. Look for sparkling rosés with fine bubbles and a fresh finish.

Cabernet Franc Rosé and Roasted Chicken

Cabernet Franc is a dark-skinned grape with origins in Spain. It is often mixed with other grapes like Merlot and Cabernet Sauvignon to make deeper, earthier red blends, but it also is the basis for a delicious rosé all on its own. Dry and aromatic, it features an enchanting balance between zesty acidity and a deeply layered texture.

Try a Cabernet Franc Rosé with the tender white meat of poultry. Its medium body and minerality make it a terrific companion because it avoids oaky interference, with the smoky, herby taste of grilled or roasted chicken.

Written in partnership with Pennsylvania Wines.

Ginger Mama Cake

By
Keith Recker
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0
Strawberries, berries, and flowers adorn a ginger cake with the sides non-iced, blue, pink, and purples color the cake.

Get the kids in the kitchen to make a sweet treat. This ginger mama cake recipe is perfect fun for little hands: it’s not supposed to be perfect, so all the glitches and random things that happen when you put it together are part of the picture!

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Strawberries, berries, and flowers adorn a ginger cake with the sides non-iced, blue, pink, and purples color the cake.

Ginger Mama Cake

  • Author: Keith Recker
Print Recipe

Description

Get all hands-on deck to make this delicious dessert!

Ingredients

Scale
  • 2 2/3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp ground cardamon
  • 1 tbsp ground ginger
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ cups butter or margarine, softened
  • 1 ¼ cups granulated sugar
  • 1/2 cup buttermilk (or regular milk)
  • 1 ½ tsp vanilla
  • 1 tsp orange extract
  • 4 eggs

For the cream cheese frosting:

  • 8 oz cream cheese, room temperature
  • 4 tbsp butter, room temperature
  • 4 cups confectioners’ sugar
  • 4 tbsp liquid from a jar of maraschino cherries
  • 1 tsp orange extract
  • 1 tsp ground ginger
  • 4 tbsp orange marmalade

Instructions

  1. Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans. In a small bowl, all the dry ingredients except for sugar; set aside.
  2. In a large bowl, beat 1 1/2 cups butter and the granulated sugar with an electric mixer on high speed, scraping the bowl occasionally until fluffy. Add the eggs and beat til smooth. Add milk, vanilla extract, and orange extract. Beat until combined.
  3. Add dry ingredients a cup at a time with the mixer on medium speed, and beat until blended. Pour evenly into the pans.
  4. Bake for 25 to 30 minutes or until the toothpick inserted in the center comes clean. Cool for 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Turn out onto large plates.
  5. Trim the side crust off of the cake using a small, round plate. Irregularities are welcome?

For the cream cheese frosting:

  1. In a standing mixer fitted with a whisk, thoroughly mix together cream cheese, sugar, and butter.
  2. Add cherry juice and orange extract and beat until fluffy.
  3. Hold the orange marmalade aside for assembly!

To assemble:

  1. Spoon less than 1/3 of the frosting directly on top of the first layer; using an offset spatula, spread the frosting evenly over the top and just past the edges of the first layer. Spread orange marmalade on top.
  2. Place the second cake layer on top of the first layer and top with the frosting that’s left.
  3. Use berries, as well as flowers from the garden, to decorate. Don’t eat the flowers when you serve the cake unless you are sure they are edible!
  4. Alternatively, let the kids pile on sprinkles and surround the cake with their favorite cookies! Let them have fun with this!

Did you make this recipe?

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

Wishing to feast on other ginger-packed desserts? Try our recipes for Gingered Peach and Blackberry Pie and Gingerbread Cookies for that kick of spice you love.

Story, Recipe, and Styling by Keith Recker

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Conroy Foods Shares Pittsburgh Music Through QR codes

By
Star Laliberte
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0
a man taking a photo of a QR code from a bottle he's holding over a loaf of bread in a kitchen

Jim Conroy, one of the owners of Conroy Foods — makers of Beano’s Deli Condiments — is sharing Pittsburgh music on a national stage with a scannable QR code on 2.5 million bottles of their Beano’s Original Submarine Dressing linking people across North America to bands and musicians from their hometown.

On the page, you can find a curated playlist featuring several local bands, such as The Clarks, Gene the Werewolf, The Living Street, and more. Below the playlist, visitors can access links to band websites with show schedules and additional information on how to support them.

“After many months of planning and preparation, The Clarks are excited to LIVE, LOVE and GET SAUCED with Beano’s music streaming promotion,”  says Greg Joseph, a member of The Clarks who played a large role in curating the list of bands.

In addition to showcasing the immense talent of these local musicians, the landing page will also include an entry form to win swag from several of the bands to kick off the promotion.

“I came up with the Pittsburgh Music Promotion idea while attending a Clarks show in 2022 at the Oaks Theater in Oakmont, PA,” Conroy says on how the idea for this promotion came about. “The Clarks are so good — I thought that there must be a way to let more people know how good they are, when it hit me. What if we could place a QR code link to a band playlist on every bottle of our Beano’s Original Submarine Dressing. I took the idea to Jen Gregg, our Director of Marketing & Communications. Jen and her team brought the idea to life.”

“Pittsburgh Original Music paired with Beano’s Original Submarine Dressing: A feast for your senses,” says Conroy.

About Conroy Foods, Inc. – Makers of Beano’s Deli Condiments

Conroy Foods grew out of a restaurant called “Beano’s” Pizza & Suds, located just outside of Pittsburgh, Pennsylvania, in Blawnox. After graduating from college, Jim and his brother Bill founded the restaurant, and after several years of long nights and weekends, together with Jim’s wife, Leslee, they started bottling their signature submarine dressing and formed Conroy Foods, Inc. Their first customer was the regional grocery chain, Giant Eagle.

They grew the business from a single flagship product, submarine dressing, to a full line of deli condiments. Today, Conroy Foods, Inc. produces 2.5 million bottles of Beano’s Original Submarine Dressing annually. They have expanded their reach from regional to national and beyond, including markets from Canada to Dubai. You can find Beano’s Deli Condiments in your local grocery store deli department and in deli departments throughout the United States.

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