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Cheesy Pepper Jelly Cigars

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Cheesy Pepper Jelly Cigars sits atop a green and white plate.
Cheesy Pepper Jelly Cigars make a unique appetizer or a Meatless Monday entrée served with a green salad.

Start with store-bought phyllo dough and a few ounces of Seven Sisters cheese from The Farm at Doe Run. Add a little melted butter and a slathering of Tait Farm Food’s Apple Pepper Jam. Before you know it, you have a remarkable hors d’oeuvre to pair with a local wine. Served with a healthy green salad, you can even serve them up as a Meatless Monday entrée.

CHEESY PEPPER JELLY CIGARS RECIPE

INGREDIENTS

1 roll phyllo dough

1 stick butter, melted

4 oz Seven Sisters cheese from The Farm At Doe Run, grated

1 jar Tait Farm Food’s Apple Pepper Jam

1 egg, beaten

Sesame seeds for garnish

INSTRUCTIONS

1.     Preheat oven to 375 degrees.

2.     Unroll phyllo dough and cut lengthwise so you have two long sides.

3.     Take one layer and brush with melted butter, top with a second layer of dough, and brush with butter again.

4.     Add one tablespoon grated cheese and 1 teaspoon jelly to one side of the dough, and roll tightly into a cigar-sized roll.

5.     Repeat with the rest of your ingredients (should make roughly 24 “cigars”).

6.     Place on parchment-lined baking sheet.

7.     Brush each cigar with egg wash and sprinkle with sesame seeds.

8.     Bake at 375 degrees until golden brown and crispy.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

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

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Sticky Eggplant with Pickled Garlic Blossoms

Spiced Japanese Sweet Potato Pierogi

Honey Mustard Roasted Chicken

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Jeweled Lentils

The Night Before Cocktail

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staff-author
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A white creamy, winter cocktail in a slim glass.
A creamy, winter cocktail that’ll warm you from the inside out.

Gather your besties, stake out a corner of the bar, and have yourself a winter cocktail. The five o’clock tradition is a great way to catch up and keep it casual. It’s also a chance to taste the creativity of fantastic mixologists like Ray Fertelmes at The Commoner, who shares one of his winter-menu items with TABLE readers. thecommonerpgh.com

THE NIGHT BEFORE RECIPE

Ingredients

1 oz Maggie’s Farm Spiced Rum

1 oz Laird’s Apple Brandy

1 oz Arsenal Cider

1/2 oz heavy cream

3/4 oz 4-spice demerara syrup

1 egg white

Spiced carrot foam

Instructions

1. Add all ingredients, except for the spiced carrot foam, into a Boston shaker with one ice cube. Shake until ice cube has melted down.

2. Add crushed ice to shaker and shake again until cold. Strain into a Collins glass.

3. Add soda water to tin with crushed ice.

4. Pour soda water over top of winter cocktail until foam has risen.

5. Top with spiced carrot foam.

RECIPE BY RAY FERTELMES, THE COMMONER / PHOTOGRAPHY BY ROSE COLORED CREATIVE

Try these other delicious rum cocktails:

Mulled Apple Cider with Rum and Vegan Whipped Cream

Pumpkin Spice Mai Tai

Cremas Is a Drink For Special Occassions

Don’t miss a single delicious thing:

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Fruity Polenta Quick Bread

By
Justin Matase
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An aerial shot of a Polenta Fruitcake Quick Bread on a red plate, surrounded by raisins, grapes, and pomegranates. Polenta Fruitcake Quick Bread Recipe

Nutty as a fruitcake? We’re guilty. How about you? If you’re feeling a touch of holiday insanity, try this delicious quick bread recipe. It’s terrific with coffee. In front of the fire. Nice music floating through the air. You know: like a holiday!

Polenta Fruitcake Quick Bread Recipe

Fruitcake Quick Bread Ingredients

  • 2 cups all purpose flour
  • 1 cup polenta
  • ¾ cup sugar
  • 1 ¼ tsp salt
  • 1 ½ tsp baking powder
  • 3 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ cup raisins
  • ½ cup dried cranberries
  • ½ cup dried Turkish apricots, chopped
  • ½ cup dried sour cherries, chopped
  • 1/4 cup macadamia or pecan nuts, crushed (optional)
  • 1 ¼ cup nut milk (macademia is wonderful!)
  • ½ cup maple syrup
  • 3 large eggs

To Add After Baking:

  • ¼ cup amaretto
  • ¼ cup fresh orange juice
  • 2 tbsp powdered sugar

Bread Instructions

  1. Preheat oven to 350 degrees. Butter a loaf pan generously.
  2. In a large mixing bowl, use a whisk to mix all dry ingredients except dried fruits. When blended, add the dried fruits. With clean hands, toss the fruits well, using your fingers to separate any bits that are stuck together. The goal is to coat the exterior of the fruits so that they do not sink to the bottom of the loaf.
  3. In a separate bowl, whisk all wet ingredients together. Add to the dry mixture, and fold just until blended. Transfer immediately to loaf pan, and put in oven to bake approximately 1 hour and 15 minutes, or when a wooden skewer emerges cleanly from the loaf.
  4. Remove from oven. Run a thin rubber spatula along the sides to loosen. Whisk together orange juice, sugar and Amaretto. Pour over the loaf while still cooling in the pan.
  5. Remove when completely cool. Serve in slices slathered with unsalted butter.

Photography by Dave Bryce / Styling by Rafael Vencio

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Jeweled Lentils

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staff-author
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Inspired by Persian dishes like Jeweled Rice, this healthy dish fuses the warm, savory appeal of lentils with fresh nuts, raisins, and pomegranate seeds. The flavor profile starts with sautéed red onions plus farm-fresh carrots, and gets deeper with a simmer in stock and white wine. Serve our Jeweled Lentils as a colorful side dish, or as a vegetarian entrée.

What Makes Lentils So Healthy? 

You’ve probably heard the rumors that lentils can be a fulfilling and healthy ingredient to add to your diet. It’s true, French lentils are a nutritional powerhouse full of health benefits for anyone’s needs. They are an excellent source of plant-based protein, making them a valuable addition to vegetarian and vegan diets or just for cutting out meat in general. This way you can stray away from red meats without losing the energy from the protein it provides. Rich in fiber, both soluble and insoluble, French lentils aid in digestion, promote gut health, and can even help regulate blood sugar levels. Not to mention, they are also a good source of essential vitamins and minerals, including folate, iron, and potassium.

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Jeweled Lentils

  • Author: Anna Franklin
Print Recipe

Description

A healthy and flavorful bowl full of lentils with herbs, nuts, pomegranate seeds, and raisins.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 carrot, chopped
  • 2 cups chicken or vegetable stock or water
  • 1 cup white wine
  • 1 cup French lentils
  • 1 sprig thyme
  • 2 bay leaves
  • 1 tbsp salt
  • 1/4 cup parsley, chopped
  • 1 cup mixed nuts, chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup raisins, chopped

Instructions

  1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5-10 minutes.
  2. Add 2 cups water, 1 cup white wine, lentils, thyme, bay leaves, and salt. Bring to a boil, then reduce to a fast simmer.
  3. Simmer lentils until they are tender and have absorbed most of the water, 20-25 minutes. If necessary, drain any excess water after lentils have cooked. Toss with herbs, nuts, pomegranate seeds, and raisins. Serve immediately as a side dish, or atop rice as a vegetarian entrée (if you use vegetable stock or water).

Did you make this recipe?

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

Recipe and Styling by Anna Franklin
Photography by Dave Bryce 

Subscribe to TABLE Magazine’s print edition.

Sticky Eggplant with Pickled Garlic Blossoms

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staff-author
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A bowl full of sticky eggplant with pickled garlic blossoms on top.

Glossy and gorgeous Japanese eggplant from the farmer’s market caught Contributing Editor Anna Franklin’s eye. They will easily captivate your taste buds with a quick sauté in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and fresh, farm-made honey. The flavor profile here is like a quick trip to Southeast Asia, and will be a wonderful break from your usual winter fare.

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A bowl full of sticky eggplant with pickled garlic blossoms on top.

Sticky Eggplant with Pickled Garlic Blossoms

  • Author: Anna Franklin
Print Recipe

Description

Take advantage of this farmer’s market specialty.

Ingredients

Scale
  • 2 medium or 10 mini-size Japanese eggplant from Who Cooks For You Farm
  • 1 tbsp Bumbleberry Farms honey
  • 1 tbsp sambal
  • 1 tbsp unagi (eel) sauce
  • 1 tbsp sweet Thai chili sauce
  • 1 tbsp hoisin sauce
  • 1 tsp red pepper flakes
  • 1 tbsp soy sauce
  • 3 tbsp butter
  • 1 tbsp sesame seeds

For the pickled garlic blossoms:

  • 15–20 garlic scape blossoms (or garlic cloves if blossoms aren’t available)
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1 tbsp salt
  • 1 tsp chili flakes
  • 1 sprig fresh dill
  • 1 tsp mustard seed

Instructions

  1. Cut eggplant into bite-sized pieces.
  2. Mix honey, sambal, unagi, Thai chili sauce, hoisin, red pepper flakes, and soy sauce together.
  3. Sauté in butter over high heat until browned.
  4. Pour sauce over eggplant and simmer until sauce is reduced and sticky.
  5. Garnish with sesame seeds.

For the pickled garlic blossoms:

  1. Place garlic blossoms into a cleaned and sanitized jar.
  2. Bring pickling liquid ingredients to a boil.
  3. Pour into jar, cover with lid, and refrigerate for at least 2 weeks. This will store in the fridge indefinitely.

Did you make this recipe?

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

 

Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

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

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

Subscribe to TABLE Magazine‘s print edition.

Spiced Japanese Sweet Potato Pierogi

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staff-author
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Purple Japanese sweet potatoes combined with warm spices and fresh mushrooms elevate the classic pierogi.

Pittsburgh’s favorite food goes a bit international with purple Japanese sweet potatoes, red pepper flakes, cardamom, cinnamon, ginger, and gentle white onions from Tiny Seed Farm. Served up with gorgeous shiitake and chanterelle mushrooms from Real Fungi LLC, these beauties are a lovely dinner all by themselves.

SPICED JAPANESE SWEET POTATO PIEROGI RECIPE

INGREDIENTS

2 medium Japanese sweet potato

1/4 tsp red pepper flakes

1/4 tsp cardamom

1/4 tsp cinnamon

1/4 tsp ground ginger

1/2 cup + 1 tbsp water

2 tbsp butter

2 cups AP flour

1 tsp salt

4 tbsp butter

4 oz fresh shiitake mushrooms from Real Fungi LLC

4 oz chanterelle mushrooms from Real Fungi LLC

1 white onion from Tiny Seed Farm

Fresh thyme for garnish

INSTRUCTIONS

1.     For the filling: Leave potatoes whole and unpeeled. Boil until a butter knife easily goes through the whole potato, and cool until you are able to handle them.

2.     Peel the skin off each potato; the skin will easily come off the potatoes.

3.     Cut into large chunks and press through a ricer or use a potato masher, until you get the texture of mashed potatoes.

4.     Add spices and mix, set aside.

5.     For the dough: Simmer water and butter but do not boil.

6.     Pour over flour and salt, and knead with a stand mixer for roughly 5 minutes until dough is smooth and elastic.

7.     Roll into a ball and wrap in plastic wrap. Let rest on counter for 30 minutes.

8.     Roll out dough into a thin sheet. Using a wide-mouth Mason jar lid or cookie cutter, cut circles out of dough.

9.     Place a teaspoon of potato filling in the center of each piece of dough.

10.  Brush edges with egg wash, fold in half, and tightly seal the sides so no filling is able to come out.

11.  Boil in salted water until they float to the top; strain.

12.  Sauté in butter until each side of the pierogies are golden brown.

13.  Toss in mushrooms and onions and quickly cook until softened. Garnish with sea salt and fresh thyme leaves.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

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

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Sticky Eggplant with Pickled Garlic Blossoms

Cheesy Pepper Jelly Cigars

Honey Mustard Roasted Chicken

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Jeweled Lentils

Pig Belly Marinated with Black Garlic, Figs and Bok Choy

By
staff-author
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0
Pig belly marinated with black garlic, figs, and bok choy on the side: the perfect meal to brighten your winter table.

You’re off to a flavorful start when you infuse pork belly from Fallen Aspen Farm with fig, black garlic…and maple syrup from Paul Family Farms. Once that easy marinade is in place, the rest is even easier. Broil the meat, the bok choy from Tiny Seed Farm, and a handful of figs and voilà: a perfect dinner for a cold night.

PIG BELLY MARINATED WITH BLACK GARLIC & FIG WITH A SIDE OF BOK CHOY RECIPE

INGREDIENTS

 2 lb pork belly from Fallen Aspen Farm

1 medium head bok choy from Tiny Seed Farm

6 figs, cut in half

FOR THE MARINADE:

5 cloves, black garlic

3 tbsp fig balsamic vinegar

1 tbsp salt

1 tbsp maple syrup from Paul Family Farm

1 tbsp apple cider vinegar

2 tbsp ginger, chopped into large pieces (you will pick them out of the marinade later)

INSTRUCTIONS

1.     Pat pork belly dry with a paper towel.

2.     Score the top of the pork belly with a knife.

3.     Drizzle with marinade and let sit overnight.

4.     Preheat oven to 300 degrees.

5.     Place on a parchment-lined baking sheet and roast pork belly for an hour: the belly should have rendered out a lot of fat and the top should be slightly crispy.

6.     Pour excess fat off of the pan and place bok choy and figs onto the baking sheet, sprinkle with salt, and broil until the top of the pork belly is brown and crispy and the figs are slightly charred. Thinly slice belly, sprinkle with salt, and serve with the charred figs and wilted bok choy.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

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

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Sticky Eggplant with Pickled Garlic Blossoms

Spiced Japanese Sweet Potato Pierogi

Cheesy Pepper Jelly Cigars

Honey Mustard Roasted Chicken

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Jeweled Lentils

Roasted Oysters with Cornbread‑Leek‑Banana Pepper Crumble

By
staff-author
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0
A roasted oyster dish with an impressive symphony of flavors and textures.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

Chef Sarah Baugher of The Speckled Egg shares her roasted oyster recipe with TABLE readers. The subtle sweetness of the cornbread joins with the savory depth of leek and the heat of banana pepper to make a crumble that will capture, and hold, your attention. Atop roasted oysters, the combination is an impressive symphony of flavors and textures. Try it as a first course of a leisurely meal, or as an entrée to be shared with your beloved.

ROASTED OYSTERS RECIPE WITH CORNBREAD, LEEK & BANANA PEPPER CRUMBLE

FOR THE CORNBREAD:

Ingredients

8 tbsp (1 stick) unsalted butter

2 cups yellow cornmeal

1 tsp salt

½ tsp baking soda

2 tsp baking powder

1 tbsp granulated sugar

3 eggs

2 cups buttermilk

Instructions

  1. Preheat your oven to 400 degrees. Put butter in a 9-inch seasoned cast-iron skillet and place in oven.

  2. While the butter is melting and the skillet is preheating, whisk together the dry ingredients in a bowl (cornmeal, salt, baking soda, baking powder, and sugar).

  3. In another bowl, whisk together the eggs and buttermilk.

  4. Whisk the wet mixture into the dry mixture until combined.

  5. Once butter is melted, remove skillet from the oven, turning the pan so the butter coats all sides.

  6. Pour the remaining butter into the batter, and mix until combined.

  7. Once the oven is preheated, pour batter into hot skillet and place in oven.

  8. Bake at 400 degrees for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

  9. Pace on resting rack and cool.

FOR THE GARLIC CHILI OIL:

Ingredients

1 cup olive oil

2 tbsp red chili flakes

1 head of garlic, peeled

Instructions

  1. Place all ingredients in a small pot.

  2. Heat on low-medium heat. Stir occasionally.

  3. Once the garlic cloves have turned golden brown, remove the pot from heat.

  4. Strain and store in a metal container to cool.

  5. Keep refrigerated.

FINAL PREPARATION AND COOKING:

Ingredients

1 leek

1 banana pepper

2 tbsp butter or oil

12 fresh oysters

Instructions

  1. With a knife, slice off the root end and the tough green top of a leek.

  2. Thinly slice the remainder of the leek.

  3. Remove seeds and stem from a banana pepper. Brunoise the remainder.

  4. Sauté leek and banana pepper in oil or butter until tender.

  5. Once cool, remove cornbread from pan and break apart into small crumbles in a mixing bowl.

  6. Mix together equal portions of cornbread crumb, leek, and banana pepper. Season to taste with salt and pepper.

  7. Shuck your oysters, and place them on a baking tray lined with parchment paper.

  8. Top each oyster with your crumble mixture and bake for 8-10 minutes at 425 degrees until golden brown and crispy on top.

  9. Garnish with fresh herbs, Maldon salt, garlic chili oil, and a lemon wedge.

SUGGESTED WINE PAIRING

Mazza Chardonnay: This full-throated dish calls for a wine with enough flesh to hold up to it. Enter this Chardonnay, which has a medium body and a touch of wood from the American and French oak in which it is aged for enhanced complexity.

TRY THESE OTHER WINTER SEAFOOD RECIPES:

Grilled Pumpkin Swordfish with Aleppo Pepper Oscar

Sopa de Mariscos

Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro 

Steamed Striped Bass with Ginger & Scallions

RECIPE BY SARAH BAUGHER, THE SPECKLED EGG / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Cookie Time

By
Keith Recker
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0

We’ve heard it said that a balanced diet consists of a cookie in each hand. If you agree, you probably already have pans to bake up a batch on December 4 to celebrate National Cookie Day. Local bakers share a favorite recipe with TABLE readers so that you can try something new!

The first National Cookie Day was declared by Sesame Street in 1976…no doubt the result of some serious advocacy from the Cookie Monster. Because many of our fellow humans are serious cookie monsters, this celebrations of one of life’s finest and simplest pleasures has grown into a national phenomenon. Derived fromthe Dutch word koekje, these crispy little treats have been around in one form or another at least since the 600s when the first documented batch appears in Persia. They reached Europe with the Moors of Spain, and spread across the continent, delighting snackers on streetcorners as well as royal palaces.

A delectable thumbprint cookie with the perfect balance of sweet and tart at the center.

STRAWBERRY RHUBARB THUMBPRINT COOKIES

Any fruit of your choosing can be used in this delicious recipe that also includes vegan substitutions.

BLUEBERRY BARS

A classic Peanut Butter Cookie with sumptuous peanut flavor.

PEANUT BUTTER COOKIES

Buttery, soft and jam filled — What could be better?

LINZER TART COOKIES

A traditional Italian cookie known for it’s tender, cakey texture and anise flavor.

ITALIAN LOVE KNOTS

These bar cookies are just what the “doctor“ ordered for those cold nights in front of the fireplace, when you’re dreaming of warm days and campfires.

S’MORES BARS

A good old fashioned pinwheel cookie with a swirl of orange and cranberry flavors.

ORANGE CRANBERRY SWIRL COOKIES

All the warm spice of a chai tea but in the form of a soft, chewy cookie.

CHAI SNICKERDOODLES

A crisp and crunchy spiced cookie with golden raisins for our gluten-free readers.

7 SPICE OATMEAL & GOLDEN RAISIN COOKIES

A single bite of irresistible flavors — chocolate and peanut butter..

CHOCOLATE PEANUT BUTTER RUGELACH

PURPLE BARLEY COOKIES

Purple Barley gives this tasty cookie a rich and nutty flavor and a fascinating color.

RECIPES PROVIDED BY LOCAL BAKERS / STYLING BY ANNA CALABRESE / STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Add of TABLE’s other cookie recipes to your cookie tray:

Chocolate Chunk Cookies

Pine Needle Shortbread Cookies

Peanut Butter Sandies

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Chamber Music Pittsburgh On the Town!

By
Keith Recker
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0
Shaking up a cocktail at Eddie V’s in Downtown Pittsburgh after a Chamber Music Pittsburgh concert.

A life in the performing arts, whether on stage or behind the scenes, is intense. A nightcap often serves as a punctuation point at the end of a performance for artists and executives alike, and so it is with Kristen Linfante, executive director of Chamber Music Pittsburgh, emphasizing the sharing that goes along with the relaxing. “There’s a lot to discuss with the musicians after a concert,” she says.

Where does that happen? Linfante usually chooses a Downtown restaurant or bar for her ex post concerto cool-down.  “It’s truly a thrill that downtown Pittsburgh has so many great options where we can connect with the visiting artists we present at The Pittsburgh Playhouse at Point Park University. The proximity of all the excellent restaurants in Market Square, bars like the Rebel Room inside the historic Industrialist Hotel on the same block as the theatre, and, my personal favorite, Millie’s Ice Cream on Forbes Avenue, make it so easy to pair a Chamber Music Pittsburgh concert with food, drinks, and dessert. We are looking forward to exploring and supporting all of the downtown restaurants this season and beyond.”

Where will she go next? Kristen knows immediately: “We love Eddie V’s because it’s a perfect place for a special occasion. We plan to host Imani Winds for dinner there after the concert on December 5, 2022 to celebrate the closing of their year-long, inaugural artist residency with Chamber Music Pittsburgh. The stylish and sophisticated atmosphere of live jazz on Monday’s fading into our late-night dinner with my favorite dish, the warm goat cheese salad with roasted wild mushrooms, arugula, and cider vinaigrette, make for the perfect way to come together with the artists after a performance.”

Deeper into the season, after the winter holidays, she will likely be found at Pizzaiolo Primo. “We think theirs is some of the best pizza and homemade pasta in Pittsburgh. Since our spring concerts are full of internationally renowned string quartets and the principal clarinetist of the New York Philharmonic, we plan to sample Pittsburgh pizza with our out-of-town guests.”

Chamber Music Pittsburgh

at The Pittsburgh Playhouse, Point Park University

Performance Schedule, 2022-23

Imani Winds
December 5, 2022, 7:30PM
Grammy-nominated quintet Imani Winds, praised for their “hot rapport” and “conviction” (Gramophone), close their one-year residency with Chamber Music Pittsburgh with Black and Brown, a culminating performance dedicated to works by composers of color.

Isidore Quartet
February 13, 2023, 7:30PM
Winners of this year’s Banff International Competition, the Isidore String Quartet cultivates joyful, accessible, and intimate experiences that create community through in-depth relationships and explore the power of the collective to uplift the individual.

Takács Quartet
March 20, 2023, 7:30PM
The world-renowned Takács Quartet, “one of the world’s greatest string quartets,” (The New York Times) travels to Pittsburgh following a dizzying tour of Europe’s greatest concert halls. The group is celebrated for their innovative approach to chamber music and mastery of the genre.

Pacifica Quartet with Anthony McGill
April 24, 2023, 7:30PM
“Brilliant young” Anthony McGill (The New York Times), principal clarinet of the New York Philharmonic, joins the Grammy Award–winning Pacifica Quartet to present a refreshing mix of familiar and unexpected chamber works.

Eddie V

Pizzaiolo Primo

STORY BY KEITH RECKER

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