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Pittsburgh Happenings: May 2-8

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Photo courtesy of Phipps Conservatory

April showers seemed to have carried over to May — don’t let that stop you from exploring Pittsburgh!

Photo courtesy of City of Asylum

Jazz Poetry Month
City of Asylum, May 3 to 31
City of Asylum’s International Jazz Poetry Month kicks off Wednesday, continuing the tradition of celebrating “experimentation, collaboration, and connection between art forms and between artist and audience.” View the performances from over 50 artists in person or online.

Photo courtesy of Contemporary Craft’s Facebook

Meet the Makers
Contemporary Craft, May 5
You’ve seen their work at Contemporary Craft’s store; now meet the creatives behind the creations. Artists local to the Pittsburgh area — including glass artists Drew Kail and SaraBeth Post, jewelry artists Tammy Schweinhagen and Maia Leppo, and basket maker Dan Brockett — will be available to chat about their art and practice as well as share demos.

Installation view of Lyndon Barrois Jr., Guardians Gate (Farfanicchio), 2022, and Masters of Fine Arts, 2011/2022.

Lyndon Barrois Jr.: Rosette
Carnegie Museum of Art, May 5 to August 27
Through film stills, posters, sets, and props, Pittsburgh-based artist Lyndon Barrois Jr. explores the heist genre and acts of art conservation and forgery in his newest exhibition. He asks the question, “How can the preservation of a thing lead to it being replaced with its simulation?” Running until August, the exhibition opens with an artist talk and celebration this Thursday at 6 p.m.

Photo courtesy of Phipps Conservatory

Flowers Meet Fashion: Inspired by Billy Porter
Phipps Conservatory, May 6 to June 25
As the name suggests, horticultural displays intersect with fashion designs in Phipps’s latest flower show — all inspired by local icon Billy Porter’s work as a singer, composer, actor, and more. Prepare for the term bespoke to be taken to an all-new level.

Photo courtesy of Kelsa Blaine

Flowers & Freedom Workshop
Fulton Commons, May 6
Alexa, play “Flowers” by Miley Cyrus. During this workshop hosted by Shatter Studios Kelsa Blaine, enjoy a garden-themed brunch featuring floral-themed cocktails and mocktails before taking part in a conversation about the meaning of freedom and creating a floral arrangement with flowers from The Farmer’s Daughter.

Photo by Sam Levy

Hanya Yanagihara
Carnegie Music Hall of Oakland, May 8
If you ever feel like crying, pick up Hanya Yanagihara’s acclaimed bestseller A Little Life. The novel, which won the Kirkus Prize in 2015, stunned the literary world, leaving readers craving more Yanagihara. Last year the author released another sweeping epic: the three-century-spanning tour de force, To Paradise. Yanagihara discusses the newest book as part of Pittsburgh Arts & Lecture’s Ten Evening series.

Smoked Bourbon Old Fashioned

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A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Warm and complex on the palate, this Smoked Bourbon Old Fashioned recipe offers an undeniably delicious and robust flavor. Whenever you’re craving a classic but want to take things up a notch, mix up this cocktail that offers a richer flavor. Not to mention, it only uses three ingredients for utter simplicity. Plus, you can store the excess demerara syrup you make for this cocktail to use in other drinks.

What is Demerara Sugar?

Demerara sugar is a type of unrefined cane sugar that’s known for its distinctive golden color and coarse texture. It’s minimally processed, which means it retains some of the molasses from the sugarcane juice. This action gives it a subtle caramel or toffee-like flavor. Unlike brown sugar, which adds molasses to white sugar, demerara sugar gets its flavor naturally from the molasses it retains during processing. This type of sugar is great for baking, adding to hot beverages, or sprinkling on top of desserts. But for our Smoked Bourbon Old Fashioned we turn it into a delectable syrup. You can find demerara sugar at Whole Foods Market or on Amazon.

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A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Smoked Bourbon Old Fashioned


  • Author: Dan Ball

Description

The smoked aspect adds a touch that upgrades this classic coktail.


Ingredients

Scale


Instructions

  1. Stir all ingredients together. Pour in a rocks glass, add one large ice cube, and garnish with an orange rind. Enjoy!

For the syrup:

  1. With a smoking gun, smoke ½ cup demerara sugar with a rind of ½ orange.
  2. Bring ½ cup water to a boil, add sugar and rind, and stir until sugar is dissolved.
  3. Remove rind and store in an airtight container.

Recipe by Dan Ball
Styling by Keith Recker
Photography by Dave Bryce

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Hibiscus‑Mint Spritz

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Two skinny glasses of our Hibiscus and Mint Spritz cocktail sit to the left next two a vase of full, blooming, dark red flowers.

Built like a gin and tonic, this spritz combines the bright, floral flavors of hibiscus syrup, mint, fizzy soda water, herbal gin, and a zing of lime juice. It’s an easy-drinking, warm-weather sipper meant for end-of-summer celebrations.

Pittsburgh no-and-low-alcohol shop The Open Road Bar has plenty of alternatives. Try this cocktail with the Avec Hibiscus & Pomegranate mixer for a deeper, berry-forward flavor.

This cocktail also responds well to improvisation! If it’s too sweet, cut out the simple syrup. Or, swap the plain syrup for a raspberry-infused variety. Emphasize the floral notes of hibiscus by adding in a touch of elderflower liqueur, or play to the garden feel by throwing in a few leaves of basil.

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Two skinny glasses of our Hibiscus and Mint Spritz cocktail sit to the left next two a vase of full, blooming, dark red flowers.

Hibiscus and Mint Spritz


  • Author: Maggie Weaver

Description

Refreshing for those hot days when alcohol is too draining.


Ingredients

Scale
  • 2 oz gin
  • 1 oz lime juice
  • 1/2 oz simple syrup
  • Hibiscus syrup, soda water, and mint to top


Instructions

  1. Fill a tall glass with ice.
  2. Add in the gin, lime juice, and simple syrup, giving a quick stir to mix.
  3. Top off with the soda water, filling the glass to the top and add a drop of hibiscus syrup to the top.
  4. Garnish with fresh mint leaves, raspberries, or lime wedge.

Recipe by Maggie Weaver
Styling by Keith Recker
Photography by Dave Bryce

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Brussels Sprouts in Orange‑Apricot Sauce

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An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be a fantastic meal in and of themselves. TABLE’s Italian correspondent, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she once lived, with the culinary wisdom of Europe, where she was born and raised and currently resides. Buon appetito!

This quick and easy side dish uses only a few basic ingredients but turns out super delicious. Adding the fried onion is optional but gives the dish extra crunchiness.

Can I Make This Dish for Non-Vegetarians?

For a non-vegetarian option, cook 3/4 pound diced bacon in a skillet until browned and then transfer it to a paper towel to drain. Cook Brussels sprouts in the bacon fat and follow the recipe. Add back the bacon towards the end and serve, omitting the onion.

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An aerial view of a bowl of Brussels Sprouts covered in an Orange Apricot Sauce.

Brussels Sprouts in Orange and Apricot Sauce


  • Author: Sara Ghedina
  • Yield: Serves 4

Description

A sweet addition to your regular brussels sprouts side dish.


Ingredients

Scale
  • 2 lb Brussels sprouts, cut in half
  • 6 tbsp apricot jam
  • 6 tbsp freshly squeezed orange juice
  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp chili oil
  • 1 piece of fresh ginger, about 2 inches long, minced
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • 1/2 cup fried onion (optional)


Instructions

  1. Bring a pot of lightly salted water to boil and cook Brussels sprouts for 2 minutes or until almost tender. Drain and set aside.
  2. Mix apricot jam with orange juice and balsamic vinegar, place in a bowl and set aside.
  3. Heat chili oil in a wok or large skillet over medium heat, add garlic and ginger, stir and cook for 1 minute until golden. Add Brussels sprouts, increase the heat to high and cook for 3 to 4 minutes. Season with salt and pepper, add orange apricot sauce, lower the heat and cook stirring one more minute, until sauce thickens. Sprinkle with fried onion and serve. 

Photography, Styling, and Recipe by Sara Ghedina 

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Orange Olive Oil Cake

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An aerial view of just the left side of a rectangular an Orange Olive Oil Cake
The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward.

The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward. And you would be right to imagine that the taste and fragrance of orange take center stage in this impossibly moist and scrumptious cake.

Orange Olive Oil Cake Recipe

INGREDIENTS

1 1/3 cups Liokareas Orange Olive Oil
3 eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated orange zest
1 finely sliced orange
1/4 cup orange freshly squeezed juice
1 tsp lemon or orange extract
2 tsp ground cardamom
1/4 tsp poppy seeds (optional)
1 3/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup lemon curd

INSTRUCTIONS

  1. Preheat oven to 325F. Grease a loaf pan and line it with parchment paper. Brush the paper with butter. Arrange thin orange slices on the bottom of the paper-lined pan. If desired, sprinkle some poppy seeds into the spaces in between the slices. Set aside.
  2. In a mixing bowl, beat olive oil and eggs together. Add milk, orange zest, orange juice, orange extract, and cardamom, and beat together. Once well combined, add sugar and beat for a minute more.
  3. Now add flour, salt, baking powder, and baking soda and beat on low just long enough to blend.
  4. Pour batter gently into the pan so that you don’t disturb the orange slices. Bake for 60 minutes. Test with a wooden skewer and continue to bake until the skewer emerges clean from the loaf.
  5. Remove from oven. Gently insert a spatula between the paper and the pan to loosen. Let cool to room temperature before lifting the loaf out of the pan. Gently and slowly remove the parchment paper. Flip over onto a platter so that the orange slices are on top.
  6. Warm the lemon over a low flame, stirring until it is loose and glaze-like. Spoon over the top of the loaf, letting the lemon curd drip generously down the sides.
  7. Serve with a dollop of whipped cream. Garnish with edible flowers or fresh citrus zest.

RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

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Easiest Fruit Dip

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A bowl of easiest fruit dip in a light blue bowl on a white quartz surface surrounded by fresh strawberries, blackberries, raspberries, kiwi fruit, mandarin oranges, and apple slices.

Chef Sarah Lujetic‘s nostalgic fruit dip is a throwback to the 1980s classic, an oh-so-simple and sweet solution to snack time that will satisfy your kids’ cravings and make mealtime fun. Build your fruit board on a wooden cutting board, overflow it with fruit goodness, and let the kids dig in. Feel free to substitute Greek yogurt for the whipped cream, too.

Easiest Fruit Dip Recipe

INGREDIENTS

1 cup marshmallow fluff
6 oz strawberry cream cheese (whipped) and room temperature

INSTRUCTIONS

Whisk together rapidly for 3 minutes until the lumps are worked out. You can make this the night before, and it will last in an airtight container for up to a week.

Recipe by Sarah Lujectic
Styling and Photography by Star Laliberte

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Santa Fe International Literary: A Table Set for Stories

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For many in 2022, the Santa Fe Literary Festival was their first foray back into the warmth of in-person discussion and conversation. This year, redubbed The Santa Fe International Literary Festival, co-founders Clare Hertel and Carmella Padilla, chief curator Mark Bryant, and a crew of energetic associates and volunteers, will bring more magic of the written word to The City Different.

In case you missed it, thousands of lovers of the written and spoken word gathered last spring at the inaugural Santa Fe Literary Festival to bask in the power of story. Four stages hosted some of the world’s greatest authors, thinkers, and speakers from around the world––and from right here in Santa Fe. Excitement and anticipation filtered through the hallways and courtyard as festivalgoers lined up to see their favorite writers, and voracious shoppers left the pop-up bookstore in the lobby with bespoke tote bags overflowing with recent releases.

After each session, many were eager to turn to their friends or companions for a debrief on the talk they’d just attended. Others reached for their phones to snap a photo for Instagram or send a picture to their friends and families, letting them know they’d just seen their literary hero in the flesh. Quieter guests preferred to find a less crowded corner of the Convention Center or the courtyard to turn a few pages of a new book before heading into the next event.

Zascha Fox and Mara Christian Harris. A note from 2022 SFILF participant Margaret Atwood. SFILF co-founder Clare Hertel and a canine friend.

Behind the scenes, SFLF co-founder Clare Hertel, chief curator Mark Bryant, and the rest of the event staff worked overtime to ensure everything ran according to plan.

When they’re not putting on a world-class international festival, Hertel and Bryant are accomplished hosts, always keen to set a beautiful table and bring friends together. Last fall, 14 guests gathered at the couple’s home, celebrating the success of the inaugural Festival and looking forward to a future event.

As golden-hour sun illuminated the living room of their John Gaw Meem home (nestled on Old Santa Fe Trail near the base of Sun Mountain), guests poured in through the oversized wooden front door. Maryanne, Goose, Mellie (the family’s three labs), and Suki, an English cream retriever on loan from a friend, served as an exceptionally inviting welcoming committee, with generous tail wags afforded to all. Also, among those in attendance? Journalist/historian Hampton Sides and his wife Anne, model/filmmaker and Festival co-MC Jill Momaday, a host of select volunteers and staff members, and myself.

Zascha Fox. A table detail. Volunteers supporting the Santa Fe International Literary Festival.

Back to dinner: attendees helped themselves to champagne, wine, and sparkling water before grazing on hors d’oeuvres. Mini skewers of watermelon, feta, mint, and balsamic glaze accompanied chilled zucchini soup topped with crème fraîche and cilantro, all lovingly prepared in the house kitchen. A sumptuously simple green salad was sourced from the Santa Fe Farmers’ Market. With margaritas or mocktails made from (painstakingly) hand-squeezed lime juice, everyone made their way to the outdoor table. Enchiladas from local staple El Parasol were a hit with the dinner guests as casual conversation wafted above the handmade candle holders serving as centerpieces and an eclectically curated selection of hand-blown drinking glasses from Mexico.

Over pie from Chocolate Maven––a choice between Colonial Apple or Strawberry Rhubarb (or both, of course!), small talk tapered off and the conversation shifted to the Festival, both a discussion of highlights of the inaugural event and ideas for the upcoming one.

Last May, the Reporter said that it “seemed so natural that a town crawling with literary talent should have a festival to celebrate that.” “Tales of resilience provided a poignant note to a festival that has served up a feast of ideas, and left those who attended merrily drunk on the power of stories,” added the Independent.

This year, the event lives on in a new iteration as the Santa Fe International Literary Festival. The lofty goal is to “reflect the vast diversity of the world’s literary community as we strive to create a global gathering of extraordinary writers, readers, and thinkers from near and far in Santa Fe.” Sessions in 2022 felt ever-pertinent. Margaret Atwood discussed The Handmaid’s Tale in the interim between the leaked draft decision and the official Roe v. Wade overturn. Sandra Cisneros and Joy Harjo shared stories of marginalization as minorities at the famed Iowa Writers’ Workshop, and Jon Krakauer spoke about the importance of democracy and freedom of speech within investigative journalism. The curatorial team felt strongly that during this time of extreme change and polarization, these and other speakers were able to show just how much words truly matter.

A gathering of Santa Fe International Literary Festival co-founders and volunteers.

Though it would be challenging to capture the total outward impact of an event like the Festival, one particularly gratifying outcome of SFLF was the collaboration that came about between Elena Gonzales, Santa Fe’s current Youth Poet Laureate, who read her poetry on the community stage, and the aptly awarded Genius Grant-recipient and SFLF speaker, Valeria Luiselli. The Literary Festival hosted the world premiere of Echoes from the Borderlands, Luiselli’s multimedia “sonic essay” documenting the history of violence against land and bodies along the US-Mexico border.

Luiselli and her sound production team met with Gonzales to record some of her poetry for inclusion in the essay, which has already been shown at universities and other venues across the US. “I’m really grateful to the Santa Fe Literary Festival for pulling us together, for giving us that opportunity because she’s definitely been an inspiration much more now that I’ve met her than I ever anticipated,” said Gonzales. “When I get the opportunity to connect with women who look like me and who understand me, I feel inspired to keep writing and to push my own creative limits.”

For many, the Festival was their foray back into the world of idea-sharing and community inspiration. What better way to dip one’s toe into the world of in-person idea-sharing and community inspiration than to bask in the warmth of discussion, conversation, and the magic of the written word? And what better city to host such an event? “That’s what Santa Fe is all about. It’s different, it’s unique, it’s enchanting, it’s inclusive, it’s organic, and it’s cool,” said Jill Momaday.

For a full schedule and to buy tickets visit sfinternationallitfest.org.

ABOUT THE HOUSE

John Gaw Meem’s Dodge-Bailey House is home to Clare Hertel, Mark Bryant, and their daughter. Nancy Meem Wirth, daughter of the celebrated architect, owns the home and grew up on her family’s adjacent property, and remembers using the extensive walking trails behind the house to run between the homes as a child. Designed in 1940 for family friends, the Dodge-Bailey house is a prime example of both Meem’s Spanish Pueblo Revival and Territorial Revival Styles.

STORY BY ZASCHA FOX / PHOTOGRAPHY BY TIRA HOWARD

Whipped Feta Dip with Blistered Tomatoes

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Creamy whipped feta and blistered cherry tomatoes

The food processor does all the serious work of turning feta, cream, roasted garlic and black pepper into a luscious Whipped Feta Dip. Grill or broil some fresh cherry tomatoes from your local farm or farmers’ market, toast some bread, and pour glasses of wine for the guests. You’ll love this carefree appetizer.

Can You Make This Recipe Without a Food Processor?

You can make this Whipped Feta Dip without a food processor but you’ll have to use some man power for mashing and whisking. Start by making sure your feta is crumbled and at room temperature. This way, as you thoroughly mash the feta with a fork, it will be easier to work with and help you get it as fine as possible. Then, in a separate bowl, you’ll whisk the heavy cream until it forms soft peaks. After that, you’ll combine the rest of the ingredients into the mashed feta. Finally, gently fold in the whipped heavy cream to keep the airiness and creamy texture.

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Creamy whipped feta and blistered cherry tomatoes

Whipped Feta Dip with Blistered Tomatoes


  • Author: Anna Franklin

Description

Creamy, salty feta and juicy, blistered cherry tomatoes create an effortless dip for your guests.


Ingredients

Scale
  • 8 oz feta cheese
  • ½ cup heavy cream
  • ¼ cup water
  • ½ tsp black pepper
  • 4 cloves garlic, roasted
  • 2 cups cherry tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 tsp sea salt


Instructions

  1. Preheat oven to the broil setting.
  2. In a food processor, add feta, heavy cream, water, pepper, and roasted garlic. Whip until the mixture is smooth and creamy. Place in serving dish and set aside.
  3. Toss tomatoes with olive oil and salt, place on a sheet pan and broil (or grill) just until the tomatoes start to blister. Place on top of whipped feta, drizzle with more olive oil, and serve with crusty bread.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

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Spring Pea Salad

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a variety of green spring peas in a beautiful spring pea salad
A gorgeous green pea salad with beautiful bright and sweet flavors.

Spring Pea Salad is a gorgeous way to put spring‘s beautiful green harvest of bright and sweet flavors onto your plate.

Spring Pea Salad Recipe

INGREDIENTS

English peas, blanched for 1 ½ minutes
sugar snap peas
fresh pea tips
cooked edamame
thinly sliced shallots
slivered almonds
Feta cheese crumbles

For the dressing

3 tbsp olive oil
1 tbsp honey mustard
1 tbsp finely minced fresh mint
1 tsp sugar
1 tbsp fresh lime juice
salt and pepper to taste

INSTRUCTIONS

  1. Assemble your salad on individual plates and top with the slivered almonds and feta cheese.
  2. Whisk all the dressing ingredients together. Dress the salad just before serving.

Recipe and Food Styling by Veda Sankaran / Styling Anna Franklin / Photography Dave Bryce 

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Pittsburgh Happenings: April 25-May 1

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An exhibit featuring painted faces on newsprint, part of the Pittsburgh Cultural Trust's Spring Galley Crawl, April events in Pittsburgh
Courtesy of the Pittsburgh Cultural Trust and Seth Culp-Ressler

Where did spring go? Our fingers are crossed for the warmer weather to return…

Photo courtesy of AWAACC’s Facebook

A Taste of the American Century
August Wilson African American Cultural Center, April 26
In this memorable foodie experience, the AWAACC cafe becomes the stage for a dinner highlighting the many historical Black food and desserts mentioned in the famous playwright’s American Century Cycle.

Photo courtesy of Pittsburgh Playhouse

Cion: Requiem of Ravel’s Bolero
PNC Theatre at Pittsburgh Playhouse, April 27 to 28
Drawing inspiration from Zakes Mda’s novel Cion and Ravel’s Boléro, South African choreographer Gregory Vuyani Maqoma’s Cion: Requiem of Ravel’s Boléro uses singing, crying, and striking movement to give an intimate look at our connection with the loss of life.

Courtesy of the Pittsburgh Cultural Trust and Seth Culp-Ressler

Spring Gallery Crawl
Cultural District, April 28
2023’s Spring Gallery Crawl marks the return of several popular stops: the TRAP + Paint series with Kuwame Kinsel of BOOM Concepts, the WPTS Radio local music showcase, where two acts chosen by the University of Pittsburgh’s student-run radio station perform live, and the hit after-hours Silent Disco. As always, new and already on-display exhibitions are the stars of the crawl, with thrilling entertainment and shopping options like Street Magic and Fashion is Art — a joint mother-and-daughter arts pop-up at Fresh Nostalgia Boutique — peppering the evening.

Photo courtesy of Handmade Arcade’s Facebook

Handmade Arcade Spring Market
Construction Junction, April 29
Do you desire a little spring refresh? Handmade Arcade’s annual Spring Market is home to 33 local artisans and makers offering one-of-a-kind accessories, artwork, statement pieces, and more to adorn you, your home, or both.

Allegheny City Brewing x Hitchhiker Brewing Spray Collab: Photo courtesy of Allegheny City Brewing’s Facebook

Tiny Little Beer Fest
Allegheny City Brewing, April 29
Whether you enjoy ales, lagers, dark brews, or something else, every one of the alcoholic beverages at Tiny Little Beer Fest features a 4.5% ABV or less. Joining the other 31 breweries and their low-alcoholic drinks are food trucks, music, and a special local collaboration beer.

Photo by Jeremy Cowart

Luke Combs
Acrisure Stadium, April 29
Country fans, rejoice! Another year, another boot-stomping Luke Combs performance — a little over a month after the release of his latest album, Gettin’ Old.

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