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Soul Searching

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Photo by Dave Bryce. Styling by Keith Recker and Charlie Marshall.

“I just fell in love with the textures, the food, the colors, the people,” says Bass & Bennett Trading Co. owner Matt Bass. “And I wanted to figure out a way to share it with people here. Bass & Bennett is the embodiment of that vision.”

It started out as an idea to pick a few favorite pieces and bring them home. Over time and multiple return trips, a few pieces became one fully loaded shipping container after another, which then evolved into a sprawling shop at Rosela Farm in Coraopolis, meticulously curated with authentic, handcrafted home furnishings and décor, all thoughtfully repurposed and reclaimed.

“You feel connected to the people that preserve these items,” says his wife and business partner, Michele. “There’s a history. There’s a story behind every piece and there’s a sense of warmth that you don’t get from manufactured things. There’s a soul to it. The wear, the patina… it all tells a story.”

That story has also been unfolding in their contemporary Sewickley Heights home. Natural light from floor to ceiling windows dances across the open space, where earthy metals and naturally weathered wood is spiked with punchy, hand-embroidered silk and cotton Kantha textiles that were once worn as saris and have been repurposed into throws, table coverings, and cushions.

“It’s really about having these pieces complement what you already own. Most people don’t have households of globally purchased items,” says Michele. “We can work with what you already have and add that special piece to give your space a hit of extra interest. We love to do that. Even in this house. It has a modern aesthetic, but we’ve added warmth. It just shows that you can have a linear space and add things that bring color, life, depth, and texture. What you see here is a living diary of our lives.”

It’s also a testimony to the hunt. “You pull that thread and try to trace each piece back to the origins,” says Matt.  It’s finding intricate, hand-carved blocks used for printing textiles, identifying the village they originated from, and paying a visit on the next trip. It’s repurposing bamboo into decorative ladders, intricately carved grinder tables into ottomans, and treating centuries-old, 20-foot tall solid teakwood doors that were salvaged from sprawling havelis as art. Because they deserve it.

“None of these pieces are manufactured,” he adds. “All are made by hand from wood that can be over 100 years old. You can see the wear marks from people having used each piece for specific purposes. They have incredible value, history, and culture. We are preserving all of that, giving them new life in a new form in a new way.”

bassbennett.com

St. Patrick’s Day Punch Shamrock Shake

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green punch
St. Patrick's Day green punch

Celebrate St. Patrick’s Day with Acacia’s St. Patrick’s Day Punch. This year, I decided to take my St. Patrick’s Day celebrations out of the drive-through and into the bar, thanks to Acacia</a>.

<h3>What is a Shamrock Shake? 

Shamrock Shakes, McDonald’s version of a mint milkshake, are a St. Patrick’s Day tradition in my household. An image of the almost sickeningly vibrant green shake makes an appearance on the family group chat at least once during the season. Trust me, one is all you need.

This year, I decided to take my St. Patrick’s Day celebrations out of the drive-through and into the bar, thanks to Acacia. Thecocktail bar provided TABLE with the recipe to their signature green punch, a much tastier alternative to the Shamrock Shake. Yes, the punch is still green, but the Irish whiskey packs a punch the shake just can’t replicate.

ST. PATRICK’S DAY PUNCH

INGREDIENTS

Irish Whiskey (This year, Acacia is featuring Slane Irish Whiskey.)
White Creme de Cacao
Green Creme de Menthe
Heavy cream

INSTRUCTIONS

ass=””>STORY BY MAGGIE WEAVER / PHOTOGRAPHY BY LAURA PETRILLA

Citrus Curd Cups

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lemon lime and grapefruit curd dessert
A tasty citrus curd layered dessert lightens gloomy winter days.

Citrus Curd Cups are a refreshing way to incorporate bright flavors into your dessert. TABLE Magazine Contributing Editor Anna Franklin rounds up some of the tastiest winter citrus and creates a deliciously tart layered dessert to lighten the gloomy season.

Zest vs. Juice of a Citrus Fruit: Which is Better for a Citrus Dessert? 

In the winter months, not a lot ripens. For these citrus curd cups, you’re taking advantage of the fact that one thing does: citrus fruits. You can pick yourself which one you want to use in the recipe, but the image uses orange, lime, and cranberry. Whichever citrus you use, the recipe deploys a combination of zest and juice of a citrus, but what’s the difference? While both zest and juice come from citrus fruits, zest comes from out when you grate the colorful portion of the fruit’s rind. Richly flavored oils reside in the citrus zest. Juice is the liquid inside the fruit, and it provides both flavor and acidity, and a sizable percentage of water. For desserts, zest is more of a flavor driver than juice, as its strength and tang dances a beautiful dance with sugars and other typical dessert ingredients. Think of it this way: Lemon zest flavor dissolves in fat, and lemon juice dissolves in water. Lemon zest is aroma, lemon juice is flavor. 

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lemon lime and grapefruit curd dessert

Citrus Curd Cups


  • Author: Anna Franklin

Description

A balance of zesty and sweet.


Ingredients

Scale
  • ½ cup sugar
  • 1½ tbsp of cornstarch
  • 4 large egg yolks
  • 2 tsp of citrus zest (lemon, lime, grapefruit or another citrus of your choice)
  • 6 tbsp of freshly squeezed citrus juice (lemon, lime, grapefruit)
  • 3 tbsp of unsalted butter at room temperature
  • ½ tsp sea salt


Instructions

  1. In a small saucepan whisk together the sugar and cornstarch
  2. Place on medium heat and add your yolks, citrus zest, citrus juice, butter, and salt and whisk continuously until thickened. Do not be tempted to increase the heat. Keep it to medium and just keep whisking. Increasing the heat with scald or cook the yolks and your curd will tasty eggy, so just be patient!
  3. Press plastic wrap directly on the surface of the curd to prevent skin from forming and refrigerate until needed.
  4. Once cool, pipe into serving dishes and garnish with crumbled shortbread cookies.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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Ritual House: A Love Letter To Pittsburgh

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A brand-new, modern American eatery brings style and whimsy to a light-filled corner in downtown’s historic Union Trust Building. The much-anticipated restaurant was created by Pittsburgh natives Herky and Lisa Pollock. With globally-inspired design elements, and a menu that features reimagined takes on familiar favorites, a refreshing air of playfulness dominates the venue’s airy spaces — and memorable dishes, too.

Ritual House: A Love Letter To Pittsburgh

colorful fruity pebbles cover four slices of French toast on a white plate

Entering from William Penn Place, guests find a cluster of nest chairs dangling from the ceiling beneath faux wisteria. Here, they can sip a cocktail (with smile-inducing names like “Pittsburgh Shines Again”) before moving onto the main event. A middle section showcases dining tables and modern, geometric light fixtures. In the central bar, visitors cozy into sleek booths or belly up to the rail below 18 grand chandeliers. On the walls, cheeky monkeys tucking into bottles of booze set a festive tone. Expansive windows in this soaring space peer out onto the Omni William Penn Hotel, while the panes themselves reveal moon-cycle artwork that speak to the venue’s desire to become a part of residents’ everyday lives.

a sliced new york strip steak with green chimichurri on a black plate

Brunch delights include fluffy stacks of lemon meringue pancakes, pineapple upside-down pancakes and Fruity Pebbles French toast, plus savory options like fried chicken sliders with blueberry jalapeño jam. While lighter lunch and dinner offerings range from salads to seafood creations (don’t miss the crudo or triple-stacked salmon club), Pittsburgh natives will get a kick out of spins on regional classics. Take for example, the elevated version of chipped chopped ham barbecue, or the Turkey Devonshire featuring four pieces of candied pepper bacon hanging from clips above the hearty dish. And for the ultimate spectacle to bring instant joy? Order the seven-layer cake that comes with a poof of cotton candy and some sparkler flair.

colorful margarita cocktail made garnished with a purple flower

Story by Corinne Whiting
Photography by Adam Milliron

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Gambas al Ajillo (Garlic Shrimp)

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Gambas al Ajillo, aka Garlic Shrimp, in a deep black dish.
Gambas al Ajillo will anchor your tapas repertoire.

Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. Gambas al Ajillo is a classic Spanish tapas dish of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.

Gambas Al Ajillo (Garlic Shrimp)

Ingredients

2 pounds large fresh shrimp with tails in shells
8 cloves of garlic, minced
1/3 cup of Spanish sherry
1 cup extra virgin olive oil
1 dried chile guajillo, chopped
1 large bunch of parsley, minced
1 large lemon, juice and zest
Kosher salt

Directions

  1. Peel and de-vain shrimp, set aside.
  2. Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.
  3. Over low heat, cover and occasionally stir for 10 minutes
  4. Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir
  5. Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.

Recipe by Gabe Gomez / Photography by Pim Myten

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Easy Sour Cream Cookies

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Sour Cream Cookies - A delightful and light Valentine’s treat. Decorate with fresh raspberry meringues for added sweetness.

These delicious cookies are excellent love offerings. They’re fresh and pretty, and not too heavy… just like a perfect rom-com! Bake them up as a meet-cute treat and you’ll definitely get a kiss at the end of the picture. No movie couple ever started with cookies, you say? Technically, you are correct…with the possible exception of The Wedding Planner, where Jennifer Lopez and Matthew McConaughey meet because of a runaway dumpster but fall in love because of a cookie. We think it’s time for a rewrite: get your own love story going with a cookie and keep us posted.

Sour Cream Cookies Recipe

INGREDIENTS

2¼ cups flour
¼ teaspoon salt
1 cup unsalted butter, cold
2 tbsp sour cream
2 eggs yolks
½ tsp vanilla extract
¼ cup sugar

INSTRUCTIONS

  1. In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
  2. Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
  3. Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues (recipe below), or whipped cream, and fresh fruits before serving.

Fresh Raspberry Meringues Recipe

INGREDIENTS

1 cup fresh raspberries (or frozen)
1/2 cup sugar
1/8 teaspoon cream of tartar
2 egg whites, room temp

INSTRUCTIONS

  1. Cook raspberries and sugar over medium-high heat, stirring often and crushing the berries as they cook. A potato masher or muddler works well for this. Remove from the heat when the mixture is syrupy. Strain it through a sieve into a measuring cup, pressing down on the berries to get as much juice as possible. Cool sauce completely.
  2. Put egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over top. Beat the egg whites til they hold stiff peaks. Carefully fold the raspberry sauce into the egg whites.
  3. Spoon meringue into a frosting bag or ziplock bag, forcing the mixture to one corner of the bag. Snip 1/4″ from the corner of the bag and pipe onto the prepared pan, using a decorative topi if desired. Pipe out circles onto baking sheet at least 1” apart.
  4. Preheat oven to 170°F, or the lowest setting on your oven. Place oven rack in the top of the oven. Line a cookie sheet with parchment paper.
  5. Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. The meringues should not brown at all. Turn off the oven and leave meringues
    in the oven for 2-3 hours to finish drying.
  6. Meringues can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.

Recipe by Stephanie Sullivan / Photography by Brooke Lark

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Ravioli with Sautéed Veggies & Scallops

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Ravioli with sautéed vegetables and scallops served on a fine dining plate
Ravioli, vegetables, and scallops make an exciting weeknight trio.

Ravioli, vegetables, and scallops make an exciting weeknight trio in this dinner recipe by Jackie Page. Jackie’s recipes are full of heart, cooked with a real sense of love and care that comes through in the rich flavors and decadent seasoning. This recipe uses things you most likely already have in your kitchen (with the exception of scallops, unless you’re a real seafood buff). But once you try it, this Ravioli with Veggies & Scallops will become a weeknight staple in your household. 

Tips for Cooking Scallops

Intimidated by cooking scallops? You’re not alone. If you also just aren’t into seafood, you can leave them out of and just make ravioli with sautéed veggies. But it’s a fun new challenge if you’re up for it. You’ll want to pat them dry before using them, even those labeled “dry scallops.” Once you put them in the pan to sear, don’t overcrowd the pan with them: make sure they’re spaced out. Combine this with the ravioli, and you’ll have a restaurant-worthy meal in no time. For another take on this recipe, try our Summer Vegetable Sauté with Ravioli. 

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Ravioli with sautéed vegetables and scallops served on a fine dining plate

Ravioli with Sautéed Veggies & Scallops


  • Author: Jackie Page

Description

An easy meal with all your favorite ingredients.


Ingredients

Scale
  • 1/8 cup olive oil
  • 68 scallops
  • 16 oz package ravioli, your choice
  • 1 package of fresh spinach
  • 1 jar marinated artichoke hearts
  • 1/4 cup sun-dried tomatoes
  • Salt and pepper to taste


Instructions

  1. Bring a skillet up to high heat and add a little bit of the olive oil.
  2. Sear scallops on both sides. Do not try to move the scallops until they release some liquid, since that’s how you’ll know that side is done, and you can move them without tearing them.
  3. Following directions on the package, boil the ravioli and drain.
  4. In a skillet with the remaining olive oil, add spinach, artichoke hearts, and sun-dried tomatoes. Sauté until spinach is wilted. Add ravioli and carefully toss.

Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Salmon with Saffron Risotto & Asparagus

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A filet of tender, flaky salmon over creamy saffron risotto.
A filet of tender, flaky salmon over creamy saffron risotto.

This delectable Salmon Saffron Risotto and Asparagus results in a filet of tender, flaky salmon over creamy saffron risotto. Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts (and one of our favorite chefs).

Tips for Making Risotto

Always use warm stock for the risotto to coax the most starch out of of each grain of rice. Further, a wide pan like the ones from Le Creuset will yield the best results, since a wide base means the rice will cook more evenly. Deglazing with a white wine (something very crisp like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay) also helps the process. This is where we added the saffron, so that it saturates into the sauté.

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A filet of tender, flaky salmon over creamy saffron risotto.

Salmon with Saffron Risotto & Asparagus


  • Author: Jackie Page

Description

A decadent and delightful savory treat.


Ingredients

Scale
  • 2 salmon filets
  • 1 tbsp of salmon seasoning
  • Black pepper
  • 3 tbsp olive oil
  • 1 bunch asparagus
  • Salt and pepper
  • 1 lemon peel, grated
  • Fresh squeezed lemon
  • 1 cup arborio rice
  • 1/4 cup white wine
  • A pinch of saffron
  • 1 chopped shallot
  • 32 oz hot chicken broth
  • 2 oz butter


Instructions

  1. Season 2 salmon filets with salmon seasoning and black pepper, drizzle with olive oil, and bake at 375 degrees for 8 minutes.
  2. On a baking sheet, add asparagus, olive oil, salt and pepper, grated lemon peel and lemon juice, and bake in oven with the salmon for about 8 minutes.
  3. In a saucepan, add 3 tablespoons of olive oil and sauté the shallot until softened. Add the arborio rice and sauté until oil coats the rice.
  4. Add white wine, saffron and stir.
  5. Begin adding the hot chicken broth 1/2 cup at a time, stirring continuously. Continue adding more broth has it cooks into the rice. This procedure will take about 20 minutes. You should have a beautiful color.
  6. Add some salt, pepper, and butter after turning off the heat. Serve with the salmon.

Try some of Jackie Page’s other recipes: 

Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Colossal Blackened Shrimp with Pasta in Alfredo Sauce

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Chef Jackie Page’s spicy take on colossal blackened shrimp and Alfredo sauce.
Chef Jackie Page’s spicy take on classic shrimp with Alfredo sauce.

We love this recipe for Colossal Blackened Shrimp with Alfredo Sauce. Chef Jackie Page creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts. If you’re looking for delicious recipes that make a splash at dinnertime, but without the stress, Chef Jackie’s recipes are for you. She imparts maximum flavor without a long list of ingredients. And most of her recipes include items you probably already have in your pantry. 

What is Blackened Seasoning? 

This seasoning is a spice blend of paprika, garlic, thyme, oregano, ground black pepper, salt, and cayenne pepper. You can buy it at the grocery store or make it yourself. However, what’s in it can vary depending on who made it. It’s common in Cajun cooking as a way to take what can be a bland dish and turn it into something with deeper flavor. This Blackened Shrimp with Alfredo Sauce combines the creaminess of parmesan cheese with the fuller bodied spices of the seasoning mix. You can use any pasta you wish, as long as it absorbs the flavor.

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Chef Jackie Page’s spicy take on colossal blackened shrimp and Alfredo sauce.

Colossal Blackened Shrimp with Alfredo Sauce


  • Author: Jackie Page

Ingredients

Scale
  • 6 colossal shrimp peeled, deveined, tail on
  • 1 tbsp blackened seasoning
  • 2 tbsp olive oil
  • 8 oz pasta of choice
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/2 cup Parmesan cheese
  • Fresh basil for garnish


Instructions

  1. Season shrimp with blackened seasoning and sauté in a pan until done. Do not overcook: they will probably take around 5 minutes total to cook.
  2. Boil pasta until al dente and drain. Place in a sauté pan.
  3. Add milk and butter and bring to a slight simmer. Add Parmesan cheese and stir until incorporated. Toss pasta with the sauce.

Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Kedgeree

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A delightful kedgeree dish with a rich interplay of flavors and textures.
A delightful dish with a rich interplay of flavors and textures.

Aromatic spices, rice, spinach, and eggs harmonize beautifully together in this Kedgeree recipe, which is deeply satisfying for breakfast, lunch, or dinner. You’ll be delighted by the rich interplay of flavors and textures in this recipe from Selena Orkwis of Nurture Pittsburgh.

KEDGEREE RECIPE

Makes 4-5 servings

INGREDIENTS

2 cinnamon sticks

¼ tsp cumin seeds

1 tbsp whole coriander

¼ tsp mustard seeds

¼ tsp turmeric

1 tsp kosher salt

1 tbsp avocado oil

3 cups jasmine rice, rinsed

4 ½ cups water

4-5 farm eggs

8 oz bag baby spinach

INSTRUCTIONS

  1. Toast spices in avocado oil until fragrant. Add rice and toast for a minute. Add water and bring to a boil. Cover, turn down the heat, and simmer for 14 minutes. Turn off the heat and let sit for 5 minutes, covered.

  2. The above step can also be completed in an Instant Pot: Reduce the water to 3 cups. Toast the spices, add rice and water, and cook on high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then release the rest of the pressure and fluff.

  3. While the rice is cooking, bring a second pot of water to a boil. Salt generously and using a slotted spoon, lower the eggs gently into the water. Boil for 6 minutes, then remove with the slotted spoon and cool in a water bath.

  4. Wilt the spinach in a frying pan with 1 tsp of avocado oil and a pinch of salt.

  5. To serve, divide the rice between plates and top with spinach and a peeled egg.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Roasted Sweet Potato Burrito Bowl

Romaine Arugula Salad with Confit Tomato & Peppers, Balsamic Vinaigrette& French Lentils

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

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