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Beef Wellington with Potatoes & Roasted Carrots

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A cut beef wellington and carrots inside a large pot.

Beef Wellington with Crosshatched Potatoes & Roasted Carrots makes an elegant main course to be shared with someone special. Here, Chef Jackie Page, TABLE contributor and chef-owner of Jackie Kennedy Catering, shares her recipe for the British classic alongside crispy crosshatched potatoes and gently sweetened roasted carrots.

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A cut beef wellington and carrots inside a large pot.

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

  • Author: Chef Jackie Page
Print Recipe

Description

A delicious and decadent beef wellington with the perfect sides.

Ingredients

Scale
  • 2, 6 oz beef filets
  • 2 tbsp olive oil
  • 1 shallot, diced
  • 1 cup mushrooms, finely chopped
  • Puffed pastry
  • 1 egg
  • 2 tbsp water
  • 2 yellow potatoes
  • Salt and pepper to taste
  • 1/2 lb multicolored carrots
  • 1/4 cup bourbon maple syrup

Instructions

  1. Sear the filets in one tablespoon of olive oil, browning all sides, then remove from the pan.

  2. Add the second tablespoon of olive oil, diced shallot and finely chopped mushrooms. Sauté until softened.

  3. Once the mushroom mixture is softened, add salt, then set aside to cool.

  4. Cut your puff pastry into individual sizes to cover the filet.

  5. Add your cooled mushroom mixture to the puff pastry and then add the filet.

  6. Close the puff pastry around the filet and brush with egg and water mixture.

  7. Roast in 400-degree oven for 15 minutes or until pastry is golden brown.

  8. Slice potatoes in 1/2-inch slices and then score them on both sides to create a hashtag pattern.

  9. Brush with olive oil and sprinkle with salt and pepper.

  10. Roast in the oven along with the beef wellington.

  11. Peel the carrots and place them into a skillet with the bourbon maple syrup, salt, and pepper. Cook to desired softness.

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Recipe by Jackie Page / Styling by Keith Recker / Photography by Dave Bryce 

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Braised Short Ribs with Cheddar Grits

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Tender braised beef atop cheesy grits.

Tender Braised Beef Short Ribs with Cheddar Cheese Grits is a recipe created with comfort in mind. 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.

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Tender braised beef atop cheesy grits.

Braised Beef Short Ribs with Cheddar Cheese Grits

  • Author: Chef Jackie Page
Print Recipe

Description

You can’t go wrong with this Southern comfort classic.

Ingredients

Scale
  • 4 short ribs
  • Salt, pepper, and a pinch of smoked paprika
  • 32 oz beef broth
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 1/2 cups water
  • 1 cup grits
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Season short ribs with salt, pepper, and paprika.

  2. Sear the seasoned ribs in a braising pot, making sure to brown on all sides.

  3. Once the ribs are browned, add beef broth, cover, and place in oven for 2 hours.

  4. After 2 hours, mix together the cornstarch and water to create a slurry.

  5. Remove the pan from the oven and add the slurry into the pan juices. Cover and place the braising pan back into the oven for another 30 minutes until the sauce thickens.

  6. In a stock pot, bring water to boil and salt water as if you were making pasta.

  7. Add grits to the boiling water, lower the heat and stir continuously.

  8. Once the water has been absorbed, add the milk and cook for another 3-4 minutes then fold in the cheese.

  9. Depending on how you like your grits, you may add more water or milk to make them softer.

Did you make this recipe?

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

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Homemade Dog Treats

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A dog sits pointed towards homemade dog treats shaped like hearts and colored pink, red, and white.

These Homemade Dog Treats are a call to celebrate the best examples of love in our lives: our dogs! These treats in the shape of a heart use fresh ingredients that keep your dogs healthy and happy. Choose to bake up either Beet Hearts, Banana Hearts, Apple Beet Hearts, or all three!

As of last January, our hearts and our home expanded to make room for a third dog, a rescue we met while visiting my boyfriend’s family in Florida. We couldn’t resist Pepper’s charms, and the fact that she came with a food name seemed like a sign she was meant to join Julep and Maple to round out our home. Our life became a fair bit more chaotic, and definitely a lot furrier (praise the geniuses behind robotic vacuums!), but life with three dogs is more joyful too.

Once we get the “sit” and “stay” commands down more consistently, I’m hoping you’ll see more of Pepper and Maple in the pages of TABLE, but for now, you can spy Julep hamming it up in several past issues. She’s no stranger to the camera, and for that, she deserves a few extra heart treats.

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A dog sits pointed towards homemade dog treats shaped like hearts and colored pink, red, and white.

Homemade Dog Treats

  • Author: Quelcy Kogel
Print Recipe

Description

The most lovable four-legged friend in your life deserves a Valentine’s Day treat too!

Ingredients

Scale

For the beet hearts:

  • 1 small beet, peeled and boiled
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

For the banana hearts:

  • 1 ripe banana
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

For the apple beet hearts:

  • ½ small beet, peeled and boiled
  • 1 tbsp water
  • 1 ½ cups oat flour, more as needed

Instructions

  1. Combine the fruit/root and water in a food processor until smooth.
  2. Add 1 ½ cups oat flour, and pulse until combined. Add more flour as needed, until a dough forms. The mixture will resemble pie dough or play dough.
  3. Transfer the dough to a floured surface and knead until smooth. Use a rolling pin to roll to approximately ¼-inch thickness. Use a cookie cutter to cut into hearts or your shape of choice.  Transfer the shaped cookies to a baking sheet with a Silpat mat or parchment paper. Spread the cookies in an even layer.
  4. Preheat the oven to 350°F. Bake the cookies until firm, about 30-40 minutes. Set aside to cool, then transfer to an airtight container, then reward the good boys and girls in your household.

Did you make this recipe?

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Recipe, Styling, Photography, and Story by Quelcy Kogel

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Flipping the Script on Mexican Cuisine

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Paloma’s Chef Nathan Mayes shares special dishes from his Winter 2022 menu, all of them made with layered flavors derived from exquisite ingredients, and plated with an artist’s eye. Here: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Photography by Tira Howard.

For many diners in the United States, Mexican food is no more than a repeating cycle of the usual over-sauced and under-seasoned suspects. Among a sea of strip-mall restaurants, frozen foods, and uninspired cooking shows, the complexity and beauty of Mexican cuisine may not be visible, or even available, to the casual weekday dinner crowd. With Chef Nathan Mayes at the helm, Paloma has been quietly flipping that script for eaters since its opening.

Left: There are house chips and salsa and then there are Paloma chips and salsa. Mark our words, these are a must-have aperitive with a mezcal cocktail. Reputations are built and lost on salsa, and you can bet the house with Paloma’s salsa morita, verde, roja, and pico de gallo. Right: Blue Corn Tlayuda with Refritos, Roasted Mushrooms & Market Escabeche. Chef Nathan Maye’s take on the iconic Oaxacan dish starts with a lightly fried tortilla mounded with mouthwatering mushrooms and refritos and the vinegary spike of escabeche. A perfect choice to share over cocktails.

Mexico is comprised of 32 states, each with its variation and vocabulary of ingredients and traditional food preparation. The details of what’s available to us on this end of the border are often blurred at best under the broad strokes of fajita platters and Taco Tuesday specials. And so, it’s nice, refreshing, and important when chefs like Nathan dig into the valleys of lesser-known regional cuisines of Mexico and invest in detailed research and prep work for dishes that may have familiar names but are worlds apart from our experience.

Chef Nathan is not alone. Emiliano Marentes (El Paso), Rico Torres (San Antonio), and Marciela Vega (Atlanta) are just a few visionaries working to re-write the narrative of Mexican food, where provenance is central to understanding what we’ve been missing about Mexican food all along. Santa Fe’s Paloma Restaurant, consciously or not, is part of this cohort of food creatives disrupting definitions of what is and what is not Mexican food.

Left: Nixtamal Quesadillas with Field Greens, Quesillo & Almond Salsa. The vibrancy of fresh greens co-mingled with the enormous flavor profiles of the other ingredients of this dish makes for a playful and delicious vegetarian option. Right: Roasted Half Chicken with Local Root Vegetables & Mole Colorado. Heartwarmingly perfect for a casual weeknight out or a special occasion. The textures, flavors, and slight heat make for a crowd favorite from Paloma’s Chef Nathan Mayes.

Originally from Austin, TX, Chef Nathan grew up in what he describes as a restaurant family, which is to say that he’s been around food his entire life. After stints around the culinary world, including matriculating into and dropping out of the Culinary Institute of America and spending time in various kitchens around Santa Fe, a call from a former colleague and fellow visionary, Marja Martin, pointed their sails to what would become Paloma. “It’s been and continues to be an incredible journey,” says Nathan. “We started with items that people were familiar with, but we wanted a fresher approach.”

That approach is founded on the heart and soul of Mexican food, corn, or, more specifically, masa, which Paloma prepares using the ancient technique of nixtamalization. The nixtamal process begins with imported heirloom corn from Mexico called Cónico Azul, which they steep with calcium hydroxide (food-grade lime) that breaks down the exterior of the kernel to unlock its nutritional values and expand its flavor profile. Once ground, the masa becomes tortillas, masa snacks, quesadillas, huaraches, sopes, and other delicious wonders such as a thickening agent for their Mole Amarillo served atop a roasted half chicken.

Left: Enfrijolada with Queso Fresco, Smoked Chicken & Grilled Green Onions. A classic Mexican dish similar to enchiladas but highlighting the deep affinities between pinto beans and corn tortillas––a fundamental flavor pairing. Chef Mayes shares the recipe with TABLE readers here! Right: Guava Tart with Piñon Marzipan, White Chocolate, Guava Sorbet & Local Honey. Chef Jessica Brewer’s desserts cap off every meal at Paloma with flair. Chef Brewer shares her recipe for Guava Sorbet here!

“There’s something that’s simpler and cleaner about the corn,” says Nathan when I ask about the lack of flour in his menu. “It has its flavor, and even though the corn comes from central Mexico, it feels and tastes like Santa Fe.”

Paloma is as much a place to learn as it is about the pleasure of enjoying food and ruminating flavors with familiar names that offer new experiences. It doesn’t have to source its central ingredients from Mexico or purchase the best possible ingredients from local purveyors. Still, when you travel to Oaxaca and other culinary centers in Mexico as a staff if only to seek out experiences to emulate for guests in Santa Fe, there’s no easy way to explain any of its motivations. Take one bite and the food speaks what has been taking us so long to hear.

palomasantafe.com 

STORY BY GABE GOMEZ / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD

From Paloma’s mixologist Andrea Duran:

Pineapple Jalapeño Margarita

Prickly Pear Margarita

Marigold Margarita

Don’t miss a single delicious thing:

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Rest-In-Peeps

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blue and yellow colors marshmallow peeps
Marshmallow Peeps, the most polarizing Easter candy.

Did you know that Easter peeps are the most polarizing Easter Candy? It’s a fact we’re talking about because Ira Born, inventor and cheerful promotor of Peeps, passed away on January 31, 2023, according to the Lehigh Valley News.

Peeps: An American Invention

Born in Ukraine, this Lehigh Valley, Pennsylvania resident for many decades turned aside a career in medicine in the late 1940s to work in his family’s candy factory, Just Born. Just a few years later, Mr. Born and an engineer focused on developing machinery to automate the making of shaped marshmallows. You guessed it: Peeps shaped and colored like newly-hatched yellow chicks started rolling out of the Just Born candy works and they soared in popularity in the novelty-driven marketplace of the 1950s. Along with shaped marshmallow bunnies, Peeps were a fixture of Easter baskets throughout the decade. By the 60s, yellow, pink and white chicks and bunnies were joined by shapes designed for Halloween, Christmas and other holidays. A lavender color option was added in 1995, and blue in 1998.

Peeps are Popular

Over the years, a Maryland Peeps Eating contest has gained popularity, with a record set in 2017 by a man who ate 255 Peeps in five minutes. Diorama competitions have been staged around the country, setting Peeps in miniature landscapes, Medieval castles made of candy, and even in perilous situations like railroad crossings with a train approaching. Wisconsin’s Racine Art Museum sponsors an Annual International Peeps Art Exhibition every April. They expect over 160 pieces of Peep art to be included this year. No word on whether the creations are eaten at the close of the show!

There’s no reason to believe that generous and good-natured Peeps inventor Ira Born would take anything other than pleasure in the fuss over Peeps. Crowds of fun-loving folks support all the Peeps-driven events discussed above. So why are peeps so polarizing?

Peeps are Polarizing?

FinanceBuzz asked 1,000 U.S. adults some essential questions about Peeps, and the results are interesting.

Americans disagree on Peeps marshmallow candies: 25% love them and 16% hate them.  The haters are winning out though: Peeps lag in Easter basket popularity behind Reese’s peanut butter eggs, Cadbury Creme Eggs, and simple chocolate bunnies.

The gooey texture you encounter when biting into a peep could be to blame. So could a relatively bland flavor profile: it’s all sugar in there! But much of the shade thrown at Peeps comes from their ingredient list: aside from sugar, you’d be hard pressed to pronounce any of the other components, all of which come from the chemistry lab rather than the farm.

If you love peeps, however, the chemistry works for you. If you don’t… pop one in the microwave to see what happens. One in three Americans already has.

Story by Carole Valle
Photography by Keith Recker

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Whole Grain Sour Cherry Jam Shortbread Bars

By
Jordan Snowden
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0
An aerial shot of a valentines day dessert spread with reds, pinks, and Whole Grain Sour Cherry Jam Shortbread Bars in the shapes of hearts and L O V E.

Maybe Valentine’s Day makes you cringe, but I would encourage you to see the holiday as a gentle deadline for sending and showing love to friends, family, and romantic partners. This year, I’m harkening to my elementary school days. We’d craft mailboxes, position them on our desks, then await the many Valentine’s cards and candy hearts. For my updated version of a shortbread bars recipe, I’m packing confectionery parcels to put into real mailboxes: Swedish rye sugar cookies, gluten-free almond cakes with a vibrant, plant-based pink glaze, whole-grain jam shortbread bars, rose-petal-topped puff pastry, and more!

How to Assemble The Whole Grain Sour Cherry Jam Shortbread Bars

When it comes to assembling these parcels, start with a cute yet practical container that can be repurposed, with natural beeswax paper. If baking this shortbread bars recipe is too intimidating, you can also wrap dark-chocolate-covered almonds in recycled paper packages tied with ribbon.

While I’ll be packing a heart-shaped box with extra care to send to my long-distance sweetheart, this can easily turn into an activity for kids. Want something quick? Have your little sidekick punch cookie-cutter hearts into puff-pastry dough. Sprinkle with a pretty garnish, and voila! Plus, sharing these parcels with a neighbor or someone who needs extra cheer is a good example for your kids. We can always find more ways to connect and to give.

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An aerial shot of a valentines day dessert spread with reds, pinks, and Whole Grain Sour Cherry Jam Shortbread Bars in the shapes of hearts and L O V E.

Whole Grain Sour Cherry Jam Shortbread Bars

  • Author: Quelcy Kogel
Print Recipe

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups whole-wheat flour
  • 1/4 teaspoon salt
  • 1 cup sour cherry jam (or fruit of choice)

Instructions

 

  1. Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set it aside.
  2. In a stand mixer, use the paddle attachment to combine the butter, sugar, flour, salt, and vanilla and beat until the dough starts to come together about 2 minutes. The dough will be crumbly.
  3. Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam visible. If the crumble covers too much, you can add a few dollops of extra jam for the visual contrast.
  4. Bake the bars for 25-30 minutes, until they are just golden brown.
  5. Allow the shortbread to cool before removing it from the pan and cutting it into the desired size and shape. Enjoy!

Notes

Notes: Shortbread is a dry dough. Your dough will be crumbly, but as it bakes the butter will melt and bind the dough together.

Did you make this recipe?

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

 

Story, Styling & Photography by Quelcy Kogel

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Secure Your 2023 Valentine’s Day Plans

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staff-author
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Wine, cheese and charcuterie - The PA Market

To delight in the sharing of food with the one who makes your heart pitter-patter means DOUBLE the release of dopamine into your system. If you’re still on the hunt for a hormone-boosting way of celebrating this Valentine’s Day, try one of these local offerings.

The PA Market

108 19th Street, Pittsburgh, PA 15222

From Wednesday, February 8th to Sunday, February 12th, those dining at The PA Market can enjoy a Sparkling Wine & Charcuterie Combo complete with a bottle of Arte Latino Cava and your choice of an Italian or Spanish charcuterie board. This combo is offered in small or large portions. Raise your glass and cheers to love with a Chocolate Covered Strawberry Sangria crafted with red wine infused with dark chocolate, and strawberry.

If your Valentine loves to learn, give them the gift of a Wine and Chocolates Pairing Class. On Thursday, February 9, celebrate with Valentine’s perfect duo. Indulge in an intimate pairing of four fine wines and chocolates put together by The PA Market’s in-house experts.

Photo: Jeff Swensen for TABLE Magazine

Prix Fixe Tasting Menu at Di Anoia’s

Di Anoia’s Eatery

2549 Penn Ave. Pittsburgh, PA 15222

Feb. 14th-16th, in addition to its full, regular menu, DiAnoia’s will offer a dine-in prix fixe tasting menu for $72 per person composed of strawberry caprese, roasted beet caramelle with gorgonzola cream, lobster risotto, and spumoni tiramisu. Lobster tail can be added for $18 and caviar for $17.

Dine at home with Bistro to Go

Bistro to Go

415 East Ohio Street, Pittsburgh, PA 15212

Bistro to Go is offering a delicious, intimate way to celebrate Valentine’s day that is easy and elevated — a four course meal prepared cold and ready to reheat. For $55 per person, you will receive an appetizer of simple charcuterie and cheese, a beautiful Butternut Squash Salad as a first course, your choice of Roasted Chicken Marsala or Roasted Prime Rib, and cheesecake for dessert. Visit their website to pre-order by February 11th at noon, and reserve your pickup time for this dine-at-home option.

Breakfast in Bed prix fixe menu from Scratch & Co.

Scratch & Co.

1720 Lowrie Street, Pittsburgh, PA 15212

This Troy Hill favorite will be offering its highly anticipated three-course Valentine’s Day menu. From February 9th – February 12th, guests will experience the Breakfast in Bed prix-fixe in addition to the regular dinner menu. This menu starts with a Friseè & Little Gem salad with savory granola, dried fruits, and yogurt vinaigrette; followed by Scratch’s twist on a classic, the Savory Pancake, complete with a cornmeal pancake, confit duck leg, seared duck breast, and maple sage demi-glace. The meal finishes with a sweet Bread Pudding made with cinnamon french toast, cereal milk ice cream, and rose-infused olive oil. Guests will also have the option of adding a cocktail pairing to the Breakfast in Bed menu.

Two events, one night. Wine tasting with TABLE Magazine

TABLE Magazine Studios

229 Spahr Street, 2nd Floor, Pittsburgh, PA 15232

Two events, one night. TABLE Magazine Wine and Spirits contributor, Adam Knoerzer, a certified sommelier, will guide 10 couples through a half-dozen delectable Erie terroir wines. You’ll enjoy a special cheese and charcuterie board from Frances Restaurant at your very own table for two while learning interesting facts about the Erie terroir and the excellent (and still under-known) wines being made there. Each couple will go home with a tasting box of Tabbara chocolate truffles and a Valentine’s bouquet. Choose the white wine session, the red wine session….or both! A single ticket purchase covers 2 people! Please note, the studio is located on the second floor of an older building without elevator access.

Tastings will include wines from Couryard Winery, Johnson Estate Winery, Mazza Vineyards and 21Brix Winery

Photo: Jeff Swensen for TABLE Magazine

Pizzeria Davide

Locations in the Strip District and Robinson

If pizza is your love language, Pizzeria Davide will shape any small pizza into a heart for an additional $2 from February 14th through 16th. For those not feeling the love, the team will “break” any heart-shaped pizza upon request with a jagged cut down the middle. Guests can order from the Strip District (412-904-4139) and Robinson (724-703-1210) locations by phone or online at pizzeriadavide.com. Online pre-orders will be accepted starting Feb. 5.

An intimate, after dinner desserts and beverage experience at Tina’s

Tina’s

4114 Main St, Pittsburgh, PA 15224

Valentine’s in Bloom is an intimate, collaborative after dinner desserts and beverage experience between Tina’s cocktail bar owner and wine expert, Sarah Shaffer, and chef and baker Daniele Brenci. They will set the mood with an entirely candlelit room, flickering just enough light for the bartenders to perform their magic, while guests are encouraged to dance to the ambient, sexy music played by DJ Doug Northcook, surrounded by roses. Sarah and Daniele draw inspiration from aphrodisiac flavors to create intentional pairings between desserts and the guest’s choice of dessert wine, cocktails or spirit free cocktails.

Aphrodisiac Menu  includes:

Guests welcomed with a pour of Domaine Mittnacht Cremant d Alsace or Leonardo Da Vinci’s Rose Water

Pre Dessert | Pistachio truffles, shortbread cookie, marinated dates and walnuts

Rose | Crostata, Peach, Rose, Cardamom

Honey | Vanilla, Pistachio, Comb

Chocolate | Zeppola, Whipped Ganache, Salted Hazelnut Praline

Looking for a Valentine’s gift for your special someone? Click here.

Don’t miss a single delicious thing!

Subscribe to TABLE Magazine here.

Five New Mexico Restaurants Make James Beard Semi-Finalists List

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The pre-shift “family meal” at The Love Apple - Photo by Doug Merriam for TABLE Magazine

WHAT HAPPENED TO THE JAMES BEARD AWARDS

The pandemic brought not only the restaurant industry to a halt in 2020: it took the James Beard Awards with it. In August of 2020 an announcement was made that awards wouldn’t be given out. As nominees removed themselves from consideration, the organization committed to overhauling the process for 2021. But 2021 also brought a year without James Beard Awards nominees as the need to address inequity, systematic bias, and promotion of toxic behaviors continued to weigh on the organization. See the complete coverage of the allegations by Eater here.

2022 featured the reimagined James Beard Awards with revamped categories focused on greater inclusivity and validity, with a more varied and diverse set of finalists. Regional category lines were redrawn, with states like California and New York state receiving their own territories to open the field to chefs in less populated areas. Among other changes, age restrictions were lifted, and Best Chef was renamed Emerging Chef. The complete overhaul can be reviewed here.

2022 JAMES BEARD AWARD FINALISTS

The systematic transformation seems to have worked as new restaurants with more diverse chefs and cuisines made the list in 2022. Santa Fe’s much-admired Chef Fernando Olea of Sazón took the prize for Best Chef in the Southwest region in 2022. Chef Martín of Restaurant Martín in Santa Fe and the Salazar Brothers of La Guelaguetza in Albuquerque were semi-finalists in the same regional category.

Santa Fe’s Zacatlán received a semi-finalist nod for best restaurant nationwide. Nobu Mizushima and Yuko Kawashiwo of Albuquerque’s Ihatov Bread and Coffee were semi-finalists in the Outstanding Baker category.

Chef David Sellers in his kitchen at Horno on Santa Fe’s Marcy Street | Photo by Tira Howard for TABLE Magazine

2023 JAMES BEARD AWARD SEMI-FINALISTS

2023 brings a new list of Semi Finalists, featuring five from New Mexico. Chef David Sellers of Horno was named in the Best Chef category, as were Andrea Meyer of The Love Apple in Taos; Basit Gauba of Tikka Spice in Albuquerque; Chef Berenice and Luis Medina of Santa Fe food truck El Chile Toreado; and Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation.

If you would like to follow along, nominees will be announced March 29th followed by an awards ceremony on June 5th in Chicago. In the meantime, we suggest you make a round of tastings to check out the nominees’ delicious offerings.

The crew at The Love Apple in Taos | Photo by Doug Merriam for TABLE Magazine

Blood Orange Tom Collins

By
Star Laliberte
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0
blood orange colored cocktail
A spin on the original Tom Collins for winter

Before we share our Blood Orange Tom Collins recipe, let us talk about the original for a moment. The origins of the Tom Collins can be broken into two theories. Some believe that the name for the classic gin-lemon-sugar-soda cocktail came from a longstanding New York City joke told in 1874 about a rascal named Tom Collins who traveled the city telling falsehoods. Other drinkers claim the creation ties back to Jim Collins, a London bartender said to have invented the gin-forward cocktail in the 19th Century.

Torn between these two versions, we at TABLE at least know one thing: the Tom Collins is delicious.

To add a bit of winter to this rather summery cocktail, we added a blood orange syrup. The cocktail is an easy, build-as-you-go, no-shaker-needed drink that adds a touch of bright spice to your seasonal happy hours. It’s a spice that in this post-daylight savings world, we all need.

BLOOD ORANGE TOM COLLINS

INGREDIENTS

2 oz gin
1 oz lemon juice
½ oz blood orange syrup
2 dashes of blood orange or orange bitters
Club soda
Blood orange slice, to garnish

INSTRUCTIONS

For the syrup:  Place one cup of water, one cup sugar, and the peels of four blood oranges in a saucepan and bring to a bottle. When cool, strain the syrup into a jar with a lid. Store in the fridge for a month.

Toss the peels in powdered sugar and let dry on a non-stick Slipmat baking sheet. When dry, store between layers of wax paper. Eat as candy, or chop a few when you’re baking, and add to cookies, brownies, or cakes for a lovely burst of flavor.

For the cocktail: Pour the gin, juice, bitters, and syrup into a tall glass. Fill with ice, top with club soda, and stir. Garnish with a blood orange slice and enjoy!

RECIPE BY MAGGIE WEAVER / PHOTOGRAPHY BY DAVE BRYCE

Two Pittsburgh Restaurants Make James Beard Semi-Finalists List

By
staff-author
-
0
Fet Fisk Smorgasbord - Photo by Matt Dayak

WHAT HAPPENED TO THE JAMES BEARD AWARDS

The pandemic brought not only the restaurant industry to a halt in 2020: it took the James Beard Awards with it. In August of 2020 an announcement was made that awards wouldn’t be given out. As nominees removed themselves from consideration, the organization committed to overhauling the process for 2021. But 2021 also brought a year without James Beard Awards nominees as the need to address inequity, systematic bias, and promotion of toxic behaviors continued to weigh on the organization. See the complete coverage of the allegations by Eater here.

2022 featured the reimagined James Beard Awards with revamped categories focused on greater inclusivity and validity with a more varied and diverse set of finalists. Regional category lines were redrawn, with states like California and New York state receiving their own territory to open the field to chefs in less dense areas. Among other changes, age restrictions were lifted, and Best Chef was renamed Emerging Chef. The complete overhaul can be reviewed here.

2022 JAMES BEARD AWARD FINALISTS

The systematic transformation seems to have worked as new restaurants with more diverse chefs and cuisines made the list in 2022. Philadelphia chef Cristina Martinez topped her field as Best Chef Mid Atlantic (Covering DC,DE,MD,NJ and VA) with her restaurant South Philly Barbacoa. In 2022, three Pittsburgh restaurants made the semi-finalists list: Kate Lasky and Tomasz Skowronski of Apteka, Wei Zhu of Chengdu Gourmet, and Bethany Zozula of 40 North at Alphabet City.

Kate Lasky and Tomasz Skowronski of Apteka | Photo by Laura Petrilla

2023 JAMES BEARD AWARD SEMI-FINALISTS

2023 brings a new list of Semi Finalists, featuring 2 from Western Pennsylvania…Kate Lasky and Tomasz Skowronski, at Apteka return for a second year as Semi Finalists, joined by newcomer Nik Forsberg, at Fet Fisk. If you would like to follow along, nominees will be announced March 29th followed by an awards ceremony on June 5th in Chicago. In the meantime, in the meantime, we suggest you go check out their delicious offerings. All of us here at TABLE are big fans, as evidenced by our coverage of the past few years.

Kate Lasky and Tomasz Skowronski of Apteka | Photo by Laura Petrilla

A TASTE OF JAMES BEARD SEMI-FINALISTS AT HOME

In summer of 2021, Kate and Tomasz shared their life-changing recipe for chlodnik, which you can find here. In 2022, we covered their summer menu and their natural wine program. We covered Nik Forsberg’s Fet Fisk in Fall of 2021 with a sumptuous Scandinavian-inspired smorgasbord of deliciousness. We wish these fine talents best of luck as the judges ponder their final decisions.

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