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Pittsburgh Happenings: May 23-29

By
Jordan Snowden
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Open Streets, local Pittsburgh events
Photo courtesy of Open Street PGH's Facebook

The unofficial start of the summer is just about here… Memorial Day weekend! Get a jump on the incalescence season with these local Pittsburgh events.

Photo by Elisa Cevallos

Final Fridays
The Andy Warhol Museum, May 26
Forget about First Fridays; it’s all about Final Fridays at The Andy Warhol Museum. Starting May 26, the museum will partner with artists, creatives, and entrepreneurs on the last Friday of each month to present an evening of lively entertainment.

Photo by Rachel Wright

WonderWorks Music Festival
Hartwood Acres Park, May 27 
Indie pop, folk, and rock genres descend on Hartwood Acres Park this weekend for two days of food, music, and fun. Taking the stage are headliners Hozier, Jason Mraz and His Superband, along with The Head and The Heart, Mt. Joy, The Revivalists, COIN, X Ambassadors, Stephen Sanchez, and many more rousing bands and artists.

Artist Jan Riggins, Courtesy of Pittsburgh Riverwalk & Chalk Fest

Pittsburgh Riverwalk & Chalk Fest
North Shore, May 27 and 28
Find interactive chalk art and local food and drink galore at the 2nd annual Pittsburgh Riverwalk & Chalk Fest. Coloring the ground and creating spectacular interactive murals are over 20 chalk artists from 13 different states. A visual feast for the eyes while local breweries, mobile eats, and live entertainment nourish the rest of your body.

Photo courtesy of Big Burrito Restaurant Group

KayaFest
Strip District, May 28 
The Sunday Scaries are chased away this Memorial Day Weekend when Smallman Street is transformed into a Caribbean-style block party. Enjoy festive street food and free live music, ranging from reggae to Americana and surf rock.

Photo courtesy of Open Street PGH’s Facebook

Open Streets
North Shore, May 28
Move over cars; when it’s time for Open Streets, pedestrians and bikes rule the roads. Taking over different parks of Pittsburgh throughout the summer, the season kicks off with the shutting down of North Side streets and coincides with Chalk Fest for an art-filled outdoor experience.

Fougasse d’Aigues Mortes

By
Gabe Gomez
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Fougasse d’Aigues Mortes is a sweet and speedy version of the French focaccia, a quick flatbread made to check oven temperature.

Fougasse d’Aigues Mortes is a sweet and speedy French version of focaccia, a word which itself derives from the quick flatbread Roman bakers made to check the temperature of their ovens.

About Fougasse d’Aigues Mortes

In Aigues Mortes, a walled medieval town in the southern Gard, this sugared bread, delicately perfumed by orange blossoms, is as celebrated as the Fleur de Sel that’s harvested from the salt flats surrounding it. The following version is more like cake than bread, and uses baking powder instead of baker’s yeast. It can be whipped up and on the table in minutes. It will be delicious, but not necessarily pretty. It’s made to cut apart and eat immediately, preferably under seasonal fruit and a dollop of whipped cream.

Fougasse d’Aigues Mortes

Ingredients

  • 410 g/14.5 oz/2 cups granulated sugar, divided
  • 8 cl/2.7 oz/⅓ cup orange blossom water, divided
  • 3 eggs
  • 25 cl/8 oz/1 cup crème fraîche (or sour cream or full-fat Greek yogurt)
  • 320 g/11.25 oz 2 ¾ cups flour
  • 11 g/2 tsp baking powder
  • 120 g/4.2 oz/1 stick + 1 tbsp butter, melted for basting

Directions 

  1. Preheat the oven to 350 degrees.
  2. Spread parchment on a cookie sheet or your oven’s broiling pan. Lightly butter the paper with a pastry brush.
  3. Set aside 50 g/ ¼ cup of the sugar, 1 tablespoon of orange blossom water, and the melted butter for basting.
  4. In a large bowl, whisk the eggs, then add in and mix together the rest of ingredients by hand, without overbeating, until you have smooth, dough-like consistency.
  5. Pour your dough directly onto the cookie sheet. It will spread out on its own; no need to shape it. Place in the center of the oven.
  6. Bake for approximately 10 minutes, or until the surface of the dough is solid enough to brush.
  7. Pull the dough from the oven, brush with the melted butter, then sprinkle the reserved sugar evenly all over. With your fingertips, splash some drops of the reserved orange blossom water over the surface of the dough before returning it to the oven.
  8. Bake for 5-10 minutes more, or until the dough is fully baked all over (a few gentle presses with your finger will reveal this).
  9. Remove from oven. Serve warm or cold, cut into wedges or squares, with fresh fruit and a dollop of whipped cream or crème fraîche.

Story by Kristin Kovacic / Photography by Tira Howard / Styling by Keith Recker

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Chia Seed Pudding

By
Gabe Gomez
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Chia seed pudding served in four bowls with three steel spoons on the side
Discover the delightful goodness of Chia Seed Pudding: A wholesome and flavorful treat packed with nutrition and natural goodness

Chia Seed Pudding is an easy, delicious, and endlessly customizable dessert, or breakfast, with enough oomph for savory flavors or fresh fruit and edible flowers.

Chia Seed Pudding

INGREDIENTS

4 servings

1/2 cup chia seeds
1 can unsweetened coconut milk
1 tablespoon finely crushed piloncillo
1 tsp vanilla bean (split and seeded gently with a knife)
1/2 tablespoon Mexican cinnamon (powder)
1.5 tablespoons of sugar
1/8 teaspoon almond extract

For serving

1/2 cup blueberries
1/2 cup raspberries
1/2/cup peaches (optional)
Mint leaves

DIRECTIONS

  • Gently mix chia seeds, coconut milk, piloncillo, vanilla bean, sugar, almond extract, and half of the cinnamon in a bowl (save the rest for serving). Once the seeds begin to absorb the liquid, the mixture will thicken.
  • Add mixture to serving bowls, cups, or mason jars. Tap the sides of the container to settle the mixture and remove air pockets. Refrigerate for 2 hours prior to serving or refrigerate overnight for best results.
  • Before serving, lightly dust the pudding with the remaining cinnamon. Add berries and one mint leaf to each serving.

RECIPE BY GABE GOMEZ / STYLING AND PHOTOGRAPHY BY KEITH RECKER

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Rub, Soak, and Slather

By
Gabe Gomez
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Take your summer BBQ flavors to the next level with Rhonda Schuldt’s fantastic concoctions

Long-time TABLE contributor and recipe writer Rhonda Schuldt has the perfect advice to elevate your outdoor cooking experience: Rub, Soak, and Slather your meats, fish, and veggies with her delectable concoctions. Whether it’s a tantalizing rub, a savory paste, a marinating magic, or a mouthwatering sauce, these diverse seasoning techniques offer an abundance of options for your grilling and barbecuing endeavors this summer.

Rub, Soak, and Slather

Dry Rubs

Dry rubs, a harmonious fusion of aromatic herbs and spices, offer an exquisite way to enhance the taste of meats while forming a delightful, crusty coating. Primarily employed in barbeque preparations, dry rubs work their magic when meticulously massaged into the meat, allowing the flavors to permeate and develop. For optimal results, it is recommended to let the dry rub work its wonders for several hours or even overnight in the refrigerator, enabling a deep infusion of flavors.

Lee’s Favorite Rub: Pork, Beef, Chicken

INGREDIENTS 

3/4 cup paprika
1/4 cup salt
1/4 cup ground black pepper
1/4 cup turbinado sugar or light brown sugar
2 tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. celery powder
2 tbsp. ground oregano

DIRECTIONS

  1. Mix together in a bowl.

Wet Rubs /Pastes

In contrast to their dry counterparts, wet rubs offer a moist twist to the flavor-enhancing experience. By incorporating moist ingredients, these rubs transform into a luscious paste-like consistency. Just like dry rubs, the key lies in massaging the wet rub into the meat and allowing ample time in the refrigerator for the flavors to intertwine. When it comes to crafting wet rubs and pastes, the possibilities are endless. You can experiment with a wide array of fresh or dried herbs, spices, peppers, roasted or raw garlic, mustards, mayonnaise, oils, juices, and even yogurt. Not only do these wet rubs and pastes infuse delectable flavors, but they also help to maintain the succulence of meats, fish, or poultry during the roasting and grilling process.

Roasted Garlic, Horseradish, and Mustard: Fish, Pork, Chicken, Beef, Lamb

A terrific flavor-enhancing paste. Modify it by leaving out the horseradish or changing the herbs and mustard (try honey mustard or grainy mustard) to suit your taste.

INGREDIENTS

4 cloves roasted garlic, mashed
1 tbsp. prepared horseradish
2 tbsp. Dijon mustard
1 tsp.  dried thyme
1 tsp. freshly ground black pepper
1 tsp. kosher salt (optional)

DIRECTIONS

  1. Place all ingredients in a bowl and mash together into a paste.

Marinades

Marinades, the liquid wonders of culinary mastery, possess the power to imbue meats, seafood, and vegetables with flavor while tenderizing them to perfection. The possibilities for flavor combinations are boundless, but at the core of every marinade lies an acidic tenderizing agent, such as wine, vinegar, or citrus, serving as the foundation for a harmonious blend of herbs, spices, and other ingredients. To achieve optimal results, marinating should always take place in the refrigerator and within a non-reactive container. Zip-top bags prove to be the ideal choice, allowing for easy and efficient marinating. With these simple guidelines in mind, you can embark on a culinary adventure, creating marinades that elevate your dishes to new heights of taste and tenderness.

Simply Delicious Lemon, Garlic, White Wine Marinade:  Chicken, Pork, Lamb, Beef, Fish, Seafood, Veggies

Delicious on its own, this is also an incredibly adaptable marinade base for any flavor profile you’re going for.

Basic Marinade:

INGREDIENTS Juice of one fresh lemon, approximately ¼ cup (use Meyer lemons when in season)
1/3 cup white wine
5 cloves garlic, minced
1 tsp. kosher salt
½ tsp. black pepper

DIRECTIONS

  1. Mix all ingredients together before pouring over meats or vegetables, and marinate according to the suggested time.

Exciting Flavor Adaptations to Try:

  1. Indulge in Mediterranean-inspired grilled chicken breasts or thighs by combining dried basil, oregano, and fresh or dried thyme.
  2. Elevate your grilled flank steak by using lime juice instead of lemon, and adding a dash of ground cumin, coriander, oregano, and a splash of soy sauce.
  3. Transport your taste buds to Cuba with a delectable grilled pork tenderloin: substitute the wine with the juice of a fresh orange, and infuse it with the flavors of cumin, coriander, a bay leaf, and a hint of cayenne.
  4. For an unforgettable grilled or roasted leg of lamb, double the recipe and include a generous handful of fresh, chopped rosemary.
  5. Transform grilled cauliflower into a stunning culinary delight: replace the wine with 1 cup of yogurt, and introduce grated ginger or ginger paste, garam masala, and ground coriander into the mix.

Story by Rhonda Schuldt /  Photography by Marcy Holquist / Styling by Keith Recker

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Barbacoa de Pollo

By
Gabe Gomez
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0
Chicken tacos on a plate
A delicious recipe from the kitchen of renowned Zapotec natural dyer Juana Gutierrez Contreras

The art, textiles, ceramics, jewelry, and more on offer at the International Folk Art Market every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. Because food is another way in which culture makes its way around the world, we asked IFAM’s artists to share recipes they make and eat with gusto. You can make them for your friends and family and share your thoughts about beauty and craft in the conversation that will doubtless kindle and spark.

Barbacoa de Pollo is a traditional Zapotec dish served in the autumn. Renowned natural dyer and International Folk Art Market veteran Juana Gutiérrez Contreras, a partner in her family’s Teotitlan del Valle-based textile business, Porfirio Gutiérrez y Familia, shares her recipe. Translated via telephone by family friend Robert Sturm. Gracias Juana y Robert!

Barbacoa de Pollo Recipe

INGREDIENTS 
1 large chicken, cut into pieces (she said 2.5-3 kilos, if possible)
1 pound dry guajillo chile
3 large cloves of garlic
3 medium or 2 large white onions
A few avocado leaves
2-3 T. Thyme
4 cloves
4.5” of cinnamon stick

DIRECTIONS

  1. Preheat the oven to 375 degrees.
  2. Clean the chile – remove the stems and the seeds.  Soak in hot water.
    Grill the onion and garlic on a comal (or grill pan) until they are seared and easy to peel. Remove from the pan and peel.  Add to the chile.
  3. Toast the thyme and garlic cloves on the comal (or grill) for just a few seconds until they start to release their aroma.  Process in a food processor or blender with water from the chile bath until smooth.  If the liquid is very thick, add a little more water.
  4. Clean the chicken and cut it into serving-size pieces. Arrange the chicken in a single layer in a casserole, place the cinnamon strategically, and cover it with the sauce
  5. Cook until chicken is cooked through, approximately one hour.
  6. If making tacos, shred the chicken in the kitchen, and place it in a serving dish. Serve with corn tortillas and with chopped cilantro, lemon wedges, and finely chopped romaine or cabbage. A bit of pico de gallo is never a bad idea.

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For more information

Porfirio Gutierrez and Juana Gutierrez Contreras

International Folk Art Market

I-25 Commute Martini

By
Gabe Gomez
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martini glass with blackberries

A great way to learn about a place is to enjoy its local spirits. It’s incredible what a cocktail, like the I-25 Commute Martini, can do to enliven the senses, and these recipes, perfectly mixed for summer, express the flavors and magic of New Mexico. Make your commute less painful with some magic with Aristology Red Vermouth from 505Spirits.

I-25 Commute Martini

Ingredients
2 oz dry gin
1 oz Aristology Red Vermouth
Lemon twist

Instructions

  1. In a cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into a martini glass.
  2. Garnish with lemon twist and serve.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard 

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Paloma Cocktail

By
Gabe Gomez
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A grapefruit drink with a slice of grapefruit and a reusable straw

Ah, the Paloma Cocktail, a true work of art that effortlessly fuses the vibrancy of grapefruit with the spirited soul of tequila. It’s a libation that dares to captivate your senses, transporting you to a world where flavors sing and glasses clink with pure delight. The Paloma’s secret weapon? Freshly squeezed grapefruit juice. The bright, zesty notes come alive, ensuring a taste sensation that’s simply divine. But remember the spirit that sets this cocktail apart – blanco tequila. Its smooth character and subtle complexities intertwine with the grapefruit, elevating each sip to pure bliss. One sip, and you’ll find yourself lost in a sea of tequila-fueled tranquility.

Paloma Cocktail

INGREDIENTS 

4 oz. soda water
1½ oz. blanco tequila
½ oz. fresh lime juice
¼ oz. fresh grapefruit juice
Grapefruit slice
Kosher salt

DIRECTIONS

  1. Fill the cocktail glass two-thirds full with ice.
  2. Slowly pour approximately 2 oz. of soda water into the glass, filling it about one-third full.
  3. Add 1½ oz. of blanco tequila, ½ oz. of lime juice, ¼ oz. of grapefruit juice, and a pinch of kosher salt.
  4. Top up the glass with the remaining soda water and gently stir.
  5. Garnish with a grapefruit wedge.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard 

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Chicken Bulgogi Lettuce Wraps

By
Lisa
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A flat-lay view of chicken bulgogi lettuce wraps illustrating a chicken lettuce wraps recipe.

This easy-to-make weeknight supper will become part of your culinary arsenal. Just make it once, and you’re a master. Farm-raised chicken from Goodness Grows Farm and layers of Asian flavors are wrapped in lettuce and fresh veggies. Where did we get the vegetables? From Who Cooks for You’s stands at Bloomfield and Squirrel Hill farmers’ markets.

Chicken Bulgogi Lettuce Wraps Recipe

INGREDIENTS

1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp freshly grated ginger
2 cloves garlic, minced
1 tsp sesame seeds
1 tsp sesame oil
1 lb ground chicken from Goodness Grows Farm
1 head butter lettuce or leaf lettuce
3-4 radishes thinly sliced from Who Cooks For You Farm
1 jalapeño thinly sliced from Who Cooks For You Farm
Cilantro for topping
1 cup sesame-coated cashews (we used Trader Joe’s brand)
Sriracha mayo

INSTRUCTIONS

  1. In a small bowl mix together soy sauce, hoisin, oyster, ginger, garlic, sesame seeds, and sesame oil. Set aside.
  2. In a large skillet brown ground chicken over high heat. Add in sauce mixture and simmer until most of the liquid is reduced.
  3. Serve on butter lettuce and garnish with freshly sliced radish, jalapeño, cilantro, cashews and sriracha mayo (1 cup Kewpie or preferred mayo + ½ cup sriracha).

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

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4 Striking Upcoming Pittsburgh Arts Events

By
Jordan Snowden
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Pittsburgh Ballet Theatre Light in the Dark — a women in a light purple tank and flowly green skirt jumps in the air
Photo by Duane Rieder

New to Pittsburgh, Adam W. McKinney, artistic director of Pittsburgh Ballet Theatre, has a few calendar highlights to share with TABLE readers. 

Frida… A Self Portrait

Pittsburgh Public Theater, 621 Penn Avenue
June 7-25 

Frida Kahlo’s life was her art. As an artist myself, I am inspired by her commitment to viewing her experience of the world through the lens of color, her surroundings, and herself. I can’t wait to see her story come to life on stage. 

Pittsburgh International Jazz Festival

Hosted by August Wilson African American Cultural Center
September 15-17 

I am a big fan of jazz music. As a new Pittsburgher, I look forward to the public nature of the Pittsburgh International Jazz Festival and experiencing the lineup together as a community. 

Somewhere Over the Border

City Theatre, 1300 Bingham Street
September 23-October 15 

I am excited to see Somewhere Over the Border! The amalgamation of story, centering Latinx cultural traditions and experiences and problematizing the notion of “home” moves me. 

Light In the Dark

Byham Theater, 101 Sixth Street
October 27-29 

Pittsburgh Ballet’s season opener is going to be emotionally riveting and beautiful. The program’s central work, a world premiere by Jennifer Archibald, celebrates the life of Florence Waren, a Jewish dancer who lived in Paris and worked with the French Resistance during World War II. You won’t want to miss this powerful evening of dance. 

Story by Adam W. McKinney

WQED’s Rick Sebak Shares Some of His Favorite Pittsburgh Restaurants

By
Star Laliberte
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a tan plate with round dumplings and a bowl of red soup with shrimp on a green table
Chive Dumplings and Tom Yum Soup

Here are a few of the places I’d want to take you if you were an out-of-town friend in for a short visit to our city. I always like to say “a few of the places” rather than “the best places” because I think superlatives just set you up for ridicule and disappointment. No matter where you go to eat in this (or any) town, the variables are too many (from the weather to the politics of the kitchen) to be sure of a certain experience.

Maenam Thai

330 Freeport Road
I’ve posted a lot on social media about Maenam Thai in Blawnox, a tiny restaurant run by a wonderful chef named Supannee Khansuwan (or just Nee). There’s seating for about six people on a busy night, but many people get takeout, and some even head over to the nearby Old Thunder Brewing that encourages its patrons to take advantage of local restaurants like this one. I especially love Nee’s tom yum soup with shrimp, and I like it very spicy, but her chive dumplings are also superb, and everything else I’ve had there is remarkable for freshness and vibrant flavors.

Mitch’s Barbeque

16070 Perry Highway
Up on Route 19 in Warrendale, there’s an unusual barbecue restaurant that I have taken many folks to, including my brother and sister the last time we three were all together. It’s called Mitch’s Barbeque (yes, they spell it with a “que” on the end) and you will usually find Mitch Evanitsky and his wife working there, although their son Justin is the chef and mastermind behind some of the best beef brisket I’ve ever tasted. He also puts his smoked meats in Asian treats like ramen and pork-belly buns. The ribs are tremendous. Tacos are excellent. And there may be specials on the chalkboard when you arrive. Justin also makes incredible ice creams in often unexpected flavors that are definitely worth trying. As you drive north on 19, watch for a bright blue pig, and turn in there. 

Emil’s Lounge

414 Hawkins Avenue
For many years, I have sung the praises of Emil’s Lounge in Rankin. I often say, “It’s an old Mon Valley steelworkers’ bar — not far from Carrie Furnace — with incredible food.” Krissy Kochis runs the place that she inherited from her father Emil Luzaich, and it’s the fried fish sandwich that keeps me coming back, although the Reuben is also unforgettable, and I have to love a place that often has liver and onions on the menu. Many people are very fond of the stuffed cabbage special, but I also have been truly impressed by the steak sandwich there (just a big steak on a piece of Italian bread.) I think of it as a legendary spot.

D’s 6 Pax & Dogz

1118 S. Braddock Avenue
In pre-COVID days, I would probably have included The O on this list, and I still miss its delightful dogs and fabulous fries, but with that landmark eatery gone, I now want to take you to D’s 6 Pax & Dogz in my Regent Square neighborhood. Dino DeFlavio and his family have been making superb franks and sausages for nearly 25 years now. The Chicago Dog is perfectly done. I also greatly respect their Swissvale Gold chicken wings, their fries, and even their salads. I haven’t yet been to their second location out in Murrysville, but I’m sure to get there soon. 

Lincoln’s P&G Diner

232 North Avenue
Having made a pair of PBS documentaries about outstanding breakfast places across the country, I thought I might end this little list with one of my favorite morning stops: the P&G Diner inside the Lincoln Pharmacy in Millvale. The Lincoln has classic breakfast fare galore on the menu, including their legendary Big Lincoln (two eggs, choice of meats, Lyonnaise potatoes, AND a short stack of the large, crepe-like pancakes that got Pamela Cohen and Gail Klingensmith––they are P&G––invited to the White House after Barack Obama tasted the pancakes while campaigning in the Strip in 2008). I often order the very tasty Pittsburgh Hash with potatoes, kielbasa, and sauerkraut, but I can be persuaded to try anything there. The pharmacy and the diner are run by Jennifer Cohen, Gail’s sister, and that family’s roots go back several generations at this location. Some of their history is included in my program titled “The Joys Of Millvale” that you can stream on wqed.org.

Story by Rick Sebek, WQED.ORG / Styling by Anna Calabrese / Photography by Dave Bryce

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