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Martorano’s Prime al fresco

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The only thing better than bucatini at Martorano’s Prime … is bucatini with a view.

Martorano’s Prime, the Italian-American steakhouse concept by celebrity cook Steve Martorano, opened at Rivers Casino Pittsburgh in January 2021. If you’ve not yet been, crisp sunny days present another reason to go—riverfront patio dining.

Martorano’s Prime features elevated Italian-American cuisine, prime cuts of beef and other high-end steakhouse staples. Among many culinary accolades, Martorano’s meatballs have been known to be the best in the world. Martorano’s restaurants elsewhere have become equally famous for attracting celebrity clientele, and Steve himself is a favorite guest on morning news and late-night TV shows.

Pennsylvania is familiar territory to this renowned cook, who greets everybody with “Yo Cuz!” and still works in his own kitchens. “I’m South Philly born and raised,” said Steve Martorano. “I learned to cook at my grandma’s elbow, and a lot of our menu is built on those family recipes.”

Rivers Casino Pittsburgh guests can expect luxe aesthetics inside Martorano’s Prime. Caramel-and-white marble facades intermingled with floor-to-ceiling glass walls frame the main dining area. Intimate tables for two dot the perimeter, while four- and six-tops are on the main floor. Martorano’s Prime also features a central bar and private dining area. Interiors are sumptuous: crystal chandeliers, rich mahogany, cream-colored leather, crisp linens and highly-polished silver. There is seating for approximately 200, including the patio.

Summer through fall, guests are encouraged to enjoy their meals outside on the patio adjacent to the main dining room.  Sweeping views of the Ohio River and Mt. Washington adds a dramatic Pittsburgh backdrop to any meal.

“Martorano’s Prime is our Italian-American steakhouse that’s ideal for special occasion dining, date night, or just to reward yourself after a long week,” said Andrea Kleinrock-Marmion, vice president of food and beverage at Rivers Casino Pittsburgh. “This is an original Steve Martorano concept that’s only available in Pittsburgh.”

Patio seating is limited, and reservations are recommended.

*Menu subject to change

Menu

Bar Menu

Local Fall Cocktail Menus are Dropping

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A variety of fabulous fall cocktails - The PA Market

Like the leaves from trees in autumn, fall cocktail menus are beginning to drop all over the city. Come out of the cool brisk air and visit one of these local establishments, order a fall cocktail, and let the autumnal flavors provide you a little warmth from the inside out.

The PA Market

108 19th Street, Pittsburgh, PA 15222

The Strip District’s two-story European-style market offers six counter-style restaurants and four bars between both levels. Grab a seat inside the cozy wine bar featuring custom leather couches made perfect for enjoying wine from their curated selection of over 150 wines from around the world. The PA Market will feature Fall cocktails throughout the season in The Tavern, the 2nd-floor cocktail bar, and the courtyard bar. Experience a variety of unique cocktails crafted with fresh ingredients and seasonal housemade syrups.

Photo courtesy of The PA Market

When Figs Fly – Vallozzi’s Pittsburgh

Vallozzi’s Pittsburgh

220 5th Ave. Pittsburgh, PA 15222

Vallozzi’s, located in the heart of Downtown Pittsburgh, has all the traditional elements of a Vallozzi family restaurant, but with the vibes and energy of the a vibrant city. In addition to their award winning wine list, Vallozzi’s offers a variety of craft cocktails. Enjoy a nip alongside a meal in one of their dining areas, or in the lounge for a livelier experience. Try this ideal cocktail, When Figs Fly, to knock off the chill of Fall. This beautifully crafted cocktail features fresh figs and prosciutto infused Breckenridge Bourbon, smoked fig simple syrup and orange bitters!

Photo courtesy of Vallozzi’s

Ephemeral – Station

Station

4744 Liberty Avenue, Pittsburgh, PA 15224

Bloomfield’s Modern American eatery recently finished updating its bar just in time for the new season. With Fall right around the corner, guests will be able to enjoy new seasonal cocktails along with Station’s newly crafted cozy bar. Try one of their fabulous fall cocktails like the Ephemeral – Maggie’s Spiced Falernum, hibiscus, and orange.

Photo courtesy of Station

Pumpkin Spiced Latte Martini – Cioppino

Cioppino

2350 Railroad St, Pittsburgh, PA 15222

Smooth & Passionate. The bartenders at Cioppino in the Strip District put careful thought in to each and every seasonal cocktail. They take spirits from local PA purveyors like Maggie’s Farm, Big Spring and Resurgent to make a Pumpkin Spiced Latte Martini, or for the whiskey fans a Rye Not? After adding in fresh purees and housemade syrups, you’ll experience the taste of fall with each and every sip.

Photo courtesy of Cioppino

Harvest Mimosa and Rum Cider Punch – Square Café

Square Café

134 S. Highland Avenue, Pittsburgh, PA 15206

The colorful and inviting East Liberty eatery will be feeling festive this Fall! The bar will be offering two Autumn-inspired cocktail specials throughout the month of October. Guests can enjoy their Harvest Mimosa crafted with apple cider, pomegranate juice, and prosecco, garnished with frozen pomegranate seeds. Rum Cider Punch will also be available. Spiced rum, apple cider, triple sec, ginger beer, and finished with an apple garnish.

Photo courtesy of Square Café

Pumpkin in the Rye – The Commoner

The Commoner

620 William Penn Pl, Pittsburgh, PA 15219

The Commoner’s bar is home to creative craft cocktails year-round and this coming Fall will be no different. Guests will be able to sip on a variety of seasonal cocktails. They’re really heating things up with their Pumpkin in the Rye, a blend of Michter’s Rye, Cardamaro, plum bitters, chocolate bitters, saline solution, and an expressed and flamed orange peel to finish.

Photo courtesy of The Commoner

Apple Cider Slushie- Kingfly Spirits

Kingfly Spirits

2613 Smallman St, Pittsburgh, PA 15222

At Kingfly Spirits, conveniently located in the Strip District, Apple Cider Slushies are back on the menu. Made with Kingfly Bliss Spiced Rum and Trax Farms cider, these bad boys are the perfect flavor combination of crisp fall apple with warm baking spices. Visit Kingfly between 3-5pm Wednesday – Saturday for Cocktail Happy Hour, and warm up with a spirited coffee drink in partnership with Commonplace Coffee.

Photo courtesy of Kingfly Spirits

S’mores Martini – Shooters Golf & Bar

Shooters Golf & Bar

50 Pine Creek Rd, Wexford, PA 15090

Shooters is the place you meet friends to unwind on a night out. It’s where you want to practice your golf game, track your swing or simply escape for the big game. This fall you can expect seasonal cocktails by the fire (pits). Whether you prefer a S’mores Martini or Fall Mule, it’s just like home … but better.

Photo courtesy of Shooters

Arts and Entertainment: Season Announcements

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Season Announcements

LINCOLN PARK PERFORMING ARTS CENTER OPENS OUR 8-SHOW 2022-2023

Highmark Blue Cross Blue Shield Subscription Series with one of the late Stephen Sondheim’s most popular works, Into the Woods, an enchanting and touching tour-de-force of musical theatre! October 7-9 and 14-16. Tickets available at:

LincolnParkArts.org.

CELEBRATE THE MARIDON MUSEUM AND THE HARVEST MOON

Come join The Maridon Museum to celebrate The Harvest Moon Festival Sunday, Sept. 18, at the Butler Country Club in Butler, PA. The Harvest Moon Festival is an Asian celebration of the harvest during a full moon. Family, food, and decorative lanterns all make this event one of the most popular celebrations in Asia. What better place to celebrate locally than with The Maridon Museum, an Asian-focused museum right in your backyard. Contact us for details.

maridon.org

PITTSBURGH OPERA’S 2022-23 SEASON HAS SOMETHING FOR EVERYONE.

From timeless classics like Mozart’s comic The Marriage of Figaro and Verdi’s epic Il Trovatore, to cutting-edge contemporary productions, Pittsburgh Opera will thrill and delight you. Tickets start at just $15; kids and teens are half-price. English supertitles are projected above the stage at all performances. Experience what makes opera the ultimate performing art – perfect for date night, an evening with friends, or a fun family outing.

pittsburghopera.org

CREATE YOUR OWN WARHOL-ESQUE SCREEN TEST.

Play with the awesome Silver Clouds. Browse the coolest museum store around. Recreate Warhol’s iconic red couch pose and snap a pic. Meet Cecil, Warhol’s stuffed Great Dane. Check out Warhol’s collabs with Basquiat. Make like Edie Sedgwick and mug it up in the photobooth. Take the elevator to the 7th floor—Warhol’s early life and art—and work your way down.

warhol.org

THE PITTSBURGH PLAYHOUSE

The Pittsburgh Playhouse is presenting the most extraordinary artists from around the globe that are sure to be of special interest for the discerning, creative, and curious readers of the TABLE. The diverse roster includes innovative dance, inspiring speakers, and lively performances. Join us around our table at the Playhouse, where every performance will entertain and inspire deeper conversation and exploration. Don’t miss our season. You’ll love it.

playhouse.pointpark.edu

MATTRESS FACTORY SHIFTS AWAY FROM “SEASONAL” MODEL TO BETTER SERVE ARTISTS

The Mattress Factory’s mission is to aid artists at all stages of their career in producing dream projects. To better serve that mission, the Museum is shifting away from traditional “season” models, which frequently saw spaces closed to artists and visitors.The Museum is restructuring exhibitions, events and education programs to a staggered calendar, while continuing to support to artists as they open their practices to new possibilities and connect their ideas with audiences.

mattress.org

Apple Orchards and Fresh Cider

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It’s apple season, and we have a list of farms you’ll want to visit for locally grown apples and fresh cider.

Skip the store-bought fruit—head to one of these Pittsburgh orchards or farms for fresh ciders and locally grown apples.

Trax Farms

528 Trax Road, Finleyville, PA 15332

Nestled in the South Hills, Trax Farms has provided Pittsburghers with fresh fruits and vegetables for decades. They boast that they have the “Best Apple Cider in Pittsburgh,” and you can sample and purchase freshly-pressed apple cider from the farm’ s cider mill, which started churning apples into cider in 1964. Note: Trax’s apple cider must be kept refrigerated, but you can also freeze it so the chilled (or mulled…and spiked!) apple cider can be enjoyed during those long winter days.

Soergel Orchards

2573 Brandt School Road, Wexford, PA 15090

The apple cider fun extends beyond the fall season at Soergel Orchards. The farm’s cider press runs all year round. In September and October, you can also pick your own apples to eat or use in apple sauce, apple pie, or whatever recipe your heart desires.

Shenot Farm

3754 Wexford Run Rd., Wexford, PA 15090

Apple cider and chocolate? You’ll find both at Shenot Farm, a must-add to chocolate lovers’ to-do list. Plus with 25 apple varieties across 15 acres, you’ll be hard-pressed not to find the perfect apple in this orchard’s diverse selection. In addition, Shenot Farm offers freshly-pressed cider and a Fudge Room with over 50 homemade fudge flavors.

Norman’s Orchard

2318 Butler Logan Road, Tarentum, PA 15084

Looking for apples of the heirloom variety? Norman’s Orchard grows a variety of heirloom apples and pears, characterized by their distinctive taste and appearance, which are not readily available elsewhere. Visitors are welcome to pick their own fruit straight from the tree or to purchase freshly picked fruit from the farm market. Apple butter and local honey are also available.

Triple B Farms

823 Berry Lane, Monongahela, PA, 15063

Whether you’re looking to eat or bake your apples, you can pick your own at Triple B Farms, as well as flowers and pumpkins for a little more fall fun. Triple B Farms also offers activities for the kiddos, including the Squirrel Hill Tunnel Slide and the Farm Playground.

Godfrey Run Farm

8958 W. Lake Rd., Lake City, PA 16423

Take a two-hour drive outside the city, and you’ll be rewarded with a freshly-pressed apple cider slushie from Godfrey Run Farm. Of course, while you’re there, you might as well stock up on cider, apples, and more.

Apple Castle

227 PA-18, New Wilmington, PA 16142

Apple cider donuts with real apple chunks? Enough said. Apple Castle also boasts a large selection of apples, a playground for the kids, and other locally made products.

Emmett’s Orchard

1351 Enterprise Lane, Grove City PA 16105

Started in 1997 and only open during the autumn season, Emmett’s Orchard’s Facebook bio says it best: “a family run business, open in the fall for apples, cider and other fun things!”

Simmons Farm

170 Simmons Road, McMurray, PA, 15317

Simmons Farm boasts all the fun farm activities: hayrides, fresh produce and greenery for purchase, and pick-your-own excursions for apples, pumpkins, flowers, peaches, and strawberries.

Sally’s Cider Press

501 Perry Highway, Harmony, PA, 16037

Not only can you purchase freshly-pressed apple cider and apple butter from Sally’s Cider Press. If you bring your own apples, Sally’s will press them into your own refreshing cider!

Half Crown Hill Orchard

600 North Branch Road, McDonald, PA, 15057

At this family-owned and operated farm and retail market, you can pick your own apples or snag a premade grab bag. They also offer beeswax products and cider pressed and UV pasteurized at Sally’s Cider Press.

Sturges Orchards and Farm Market

868 PA-288, Fombell, PA 16123

You’ll find apples, peaches, plums, Asian pears, and cherries growing on the 65 acres at Sturges Orchards and Farm Market. Kick it up a notch with their homemade hard cider.

Morris Organic Farm

110 Slebodnik Rd., Irwin, PA 15642

On top of their diverse pick-your-own options, you can divulge in local milk products, eggs, cheese, water kefir, wheat flour, corn meal, and sometimes organic grass-fed meats at Morris Organic Farm.

Brown’s Orchard & Cider Co.

267 Southview Road, McDonald, PA 15057

Using an apple press from the 1930’s, Brown’s Orchard & Cider Co. makes delicious fresh apple cider right on site.

Barbers Orchard

3394 PA-417, Franklin, PA 16323

Peppers, tomatoes, and a variety of apples: stock up on all your favorite fruits and vegetables and fresh apple cider during the fall season, which Barbers Orchard presses itself.

Daugherty’s Orchards

5593 Saltsburg Rd, Murrysville, PA 15668

Find fresh pies all year round and yummy apple cider in the fall at this Westmoreland County farm. The Daugherty family hand sows, grows, and picks the most produce available themselves.

Golden Apple Farm and Market

1140 Pittsburgh Road, Valencia, PA, 16059

Alongside their homemade cider, Golden Apple Farm and Market offers “hive-to-spoon” local raw honey and seasonal, sustainably sourced produce.

Pome Ridge Orchards

1715 Luciusboro Road, Blairsville, PA 15717

The sprawling Gibsonia orchard features such apple varieties as red delicious, golden delicious, double red delicious, and northern spy.

STORY BY JORDAN SNOWDEN

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

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Jordan Snowden
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Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

Chef Austin Dorn of the South Side’s Fluted Mushroom pairs tender rabbit confit with a savory eggplant compote and chanterelle mushrooms, locally foraged and simply prepared to preserve their flavors. Once a kitchen staple, rabbit, with its light flavors, pairs beautifully with the piquant green peppercorn and compote seasoning without overpowering the chanterelles.

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Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

  • Author: Chef Austin Dorn
Print Recipe

Description

A luxurious dinner for those special nights.

Ingredients

Scale

For the rabbit confit:

  • 1/2 cup salt
  • 1 tbsp granulated sugar
  • 1 whole skinned rabbit
  • 1 qt duck fat (you may substitute a higher quality blended oil)
  • 5 thyme sprigs
  • 4 garlic cloves

For the mushrooms:

  • 1 tbsp blended oil
  • 1/2 lb medium chanterelle mushrooms
  • 1 tbsp unsalted butter
  • Salt and black pepper, to taste

For the eggplant compote:

  • 1 tsp shallot, minced
  • 2 garlic cloves, minced
  • 3 medium eggplants, peeled, medium-dice
  • 3 plum tomatoes, medium-dice
  • 1/2 tsp green peppercorn, chopped
  • 1 tsp cilantro, chopped
  • 1 tsp Italian parsley, chopped
  • 1/2 tsp lemon zest
  • 1 tbsp white wine vinegar
  • Salt, to taste

Instructions

For the rabbit confit:

  1. Combine salt and sugar, rub over the skinned rabbit, and let sit for about 4 hours.
  2. After 4 hours, rinse the rabbit with cool water and pat dry with a towel. Place rabbit in Dutch oven with melted duck fat, thyme sprigs, and garlic cloves. Cover and place in a 275-degree oven for 3 hours.
  3. When the rabbit is finished, it should be tender and pulling away from the bone. Let cool slightly, pull the rabbit meat, and discard the bones. Drain and chill the duck fat (you may use one more time).

For the mushrooms:

  1. Preheat sauté pan over medium heat and add oil. When the oil just begins to smoke, add the mushrooms. Sauté for 1 to 2 minutes, add butter, salt and pepper. Serve immediately.

For the eggplant compote:

  1. In a medium saucepot over medium heat place a small amount of oil and add the shallots, garlic, and eggplant. Let cook until eggplant begins to brown.
  2. Add tomatoes, and let them cook for about 5 minutes.
  3. Add remaining ingredients and let cook for 20 minutes, uncovered, or until most of the liquid has cooked out.

To plate:

  1. Place eggplant compote in the center of the plate, then a small amount of rabbit confit directly on top, creating height.
  2. Place the chanterelle mushrooms around the pile of eggplant and rabbit confit.
  3. Optional: garnish the dish with wild watercress or wild arugula.

Did you make this recipe?

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

Recipe by Chef Austin Dorn
Photography by Adam Milliron
Styling by Ana Kelly

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Venison Sloppies

By
Jordan Snowden
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Venison Sloppies, or wild game sloppie joes on a green plate at the top corner of the frame, next to a spread of various other foods like fresh fruits and veggies

Get the party started with an unruly pack of appetizers. Chef Daniel Aguera’s Venison Sloppies, or wild game Sloppie Joe’s, on poppyseed slider buns from Mediterra Bakehouse are intriguing, especially when paired with his goat cheese dredged in wild sumac berries and slathered in local honey, poached pears flavored with the fruits and twigs of wild spiceberry bushes, and homemade membrillo (quince paste) from foraged fruits.

Venison Sloppies Recipe

INGREDIENTS

1 tbsp olive oil
1 onion, diced
1 green bell or poblano pepper, diced
2 garlic cloves
1 lb ground venison
8 oz canned diced tomatoes
1/2 cup ketchup
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp ground chipotle
2 cups red wine

INSTRUCTIONS

  1. In large skillet, heat oil over medium heat, add onion, peppers, and garlic and cook until vegetables are tender, about 5 minutes.
  2. Add venison and cook through, breaking apart with a wooden spoon.
  3. Once meat is browned add tomatoes, ketchup, brown sugar, Worcestershire, apple cider vinegar, cumin, chipotle.
  4. Reduce heat to low and simmer until mixture thickens, about 25 minutes.
  5. Add wine and reduce. Season with salt and pepper.
  6. Serve in a slider, a hamburger bun, or over rice.

Membrillo (Quince Paste) Recipe

INGREDIENTS

2 lbs quince, peeled, cored, and chopped
3 3/4 cups sugar

INSTRUCTIONS

Cover quince with water, bring to a boil, and simmer for 30 minutes. Let it cool down in the water. Drain the water and add sugar. Cook on low heat until the sugar mixes in with the fruit. Stir with a wooden spoon from time to time. This should take about ten minutes. Liquefy fruit and sugar using an immersion blender. Keep cooking on low and stirring from time to time until the spoon stays straight on its own. The quince paste will firm up as it cools down. Pour into containers while still fluid.

Pears with Spicebush Berries Recipe

INGREDIENTS

2 cups water
1/2 cup sugar
2 tbsp spicebush berries, ground
6 pears, medium-sized

INSTRUCTIONS

  1. Bring water, sugar, and berries to a boil in a pot large enough to hold the pears. Cover pot and remove from heat. Peel, core, and cut pears in half. Add pears to the liquid. Cook pears at medium heat covered until tender.
  2. Remove pears from liquid. Reduce cooking liquid by half and pour onto pears.

Goat Cheese Dredged in Wild Sumac Berries Recipe

INGREDIENTS

3/4 cup fresh goat cheese
1 tsp sumac berries
3 tbsp local honey

INSTRUCTIONS

Form the goat cheese into a flat disk. Dust with sumac berries, and drizzle generously with local honey.

Recipes by Chef Daniel Aguera / Photography by Adam Milliron / Styling by Ana Kelly

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Perfect Your Cheeseboard

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three different blocks of cheese sit in three separate bowls.
Cheeses from Pennsylvania Macaroni Company

It all starts with a board. Wooden, metal, or stainless steel, maybe sporting ornate handles or fitted with grooves, dips, and valleys, crafted for holding sweet jellies and savory jams. Then comes the cheese: gouda, manchego, or brie, whatever you fancy. Meats fill in the open space, swirled into roses and rivers trailing around piles of nuts, grapes, and dried fruit. And, there you have it — the perfect, crowd-pleasing, present-at-every-event appetizer. A cheeseboard.

As a Greatest article once said, to make a fantastic cheese board is to know adulthood. But designing the perfect, paired board is not as easy as it sounds; there are textures and flavors to pair, along with the challenge of choosing cheese and meats to please even the pickiest eaters.

If you’re planning on crafting a charcuterie board this holiday season, keep reading. We chatted with a few of Pittsburgh’s cheese experts to get the lowdown on cheeseboard do’s and don’ts.

Home styling with soft blanket and wooden board arranged on table surface
Photo courtesy of Blanket & Board.

THE DO’S 

Colleen Peddycord and Tierra Thorne, the friends behind Blanket & Board, Pittsburgh’s premiere picnic service, follow a simple formula when crafting a cheeseboard. “We always include a baguette or crackers, at least three cheeses, grapes, berries, jam, pickles, and salami. We think it’s important to include one of each taste: sweet, savory, and salty,” explains Colleen.

The Blanket & Board team emphasizes it’s important to have options for everyone. Bring in a few different kinds of cheeses onto each board, thinking about texture and taste. Cover the basics with something approachable, and grab something adventurous to cater to your exploratory eaters. Mix a soft brie, a firm cheddar, a semi-soft fontina, and a crumbly bleu.

Texture comes into play with pairings, too. Stone-ground mustard, fresh and dried fruits, pretzels, jams, and jellies add a bit of depth to every board while adding flavor elements to the cheeses.

THE DON’TS

Tierra stresses the importance of cutting. It’s unappealing visually, she says, but it also makes it difficult to eat if guests have to get through a block of cheese to fill their plate. Slice every cheese, pull apart your meats, and make everything accessible.

But that’s it. Cheeseboards are for experimentation, Colleen and Tierra say. You can’t do much wrong with some good cheese and fresh fruits, so don’t overthink it.

Looking for local goods for your board? Check out these Pittsburgh purveyors:

Salty Pork Bits

Chantal’s Cheese Shop 

Pennsylvania Macaroni Company

Parma Sausage 

East End Co-Op

Mediterra Café

STORY BY MAGGIE WEAVER / PHOTOGRAPHY BY DAVE BRYCE / STYLING BY KEITH RECKER

Banana Walnut Old Fashioned Cocktail

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An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

When the days seem gloomy, and your mood follows suit, it’s perhaps time to indulge in a pleasurable, mood-lifting new cocktail. We’re thinking something classy, something warm, something that reminds us of simpler times and keeps us satisfied long after our meals over. Enter Banana Walnut Old Fashioned.

Lucky for us, Chef Jessica Lewis knows exactly what it is we’re craving: festive gatherings, clinking glasses with friends, and something sweet to remind us of home. The magic touch? A signature piece of her deliciously moist in-house banana bread.

Why is This Cocktail Called an “Old-Fashioned?” 

The “old-fashioned” became a specific drink because it represents a traditional way of making drinks, harking back to the early 19th century. The term emerged in the late 1800s when bartenders would make cocktails in a straightforward manner, using a spirit, sugar, bitters, and water. When newer, more elaborate cocktails became popular, patrons began requesting their drinks “the old-fashioned way.” This request eventually gave rise to the name we know today. It reflects a return to simpler, classic flavors and methods.

Print
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An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

Banana Walnut Old Fashioned Cocktail

  • Author: Chef Jessica Lewis
Print Recipe

Description

A comforting fall cocktail with a touch of sweetness.

Ingredients

Scale
  • 1/4 oz banane de Brazil
  • 3 dashes of free brothers black walnut bitters
  • 1/4 oz of Demerara syrup
  • 2 oz of whiskey, or it’s even better with a rum, specifically an aged rum like Papa Pilar 7-year

Instructions

  1. Mix in old fashioned glass with large ice cube.
  2. Garnish your old fashioned cocktail with fresh-baked banana bread!

Did you make this recipe?

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

Recipe by Chef Jessica Lewis
Photography by Brittany Spinelli

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Pursuit of Knowledge

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This year has seen great shifts in education, from primary schools to higher education. Read these messages from Pittsburgh institutions to find out what the future holds.

Picking the right school isn’t easy. Every student is different and weeding through the options to find a school that will give you and your child the most rewarding educational experience can be filled with pressure.

As a parent, it’s important to know your options. From public to charter to private, different schools offer a variety of teaching styles, content, and opportunities. Add to that list Pittsburgh’s wide array of specialized magnet and charter schools designed to attract students with an interest in a specific subject, like the arts or the environment. Learn what’s available to you, and with options in mind, begin your selection process. We recommend you write down five things that are most important to you when picking a school, and use them as criteria to help score each of your candidates.

You might add to that list a handful of specific factors that are important for your child’s chances of success. What teaching style best suits your child? What level of athletic teams and facilities would help your child thrive? Does the school have an articulated program to help socialize kids and limit bullying and other negatives? How does a school help a child who is challenged, or challenge a child who is ahead of the class?

Once you’ve narrowed the field to two or three choices, an in-person visit is a must. That way you can, face-to-face, gather and confirm information on curriculum, approach to learning, discipline policies, safety, facilities, and more. Observe a class, talk to other parents, or go to a PTA meeting – they won’t kick you out! You’ll definitely emerge with a sense of the personality of a school – with how policies and practices become realities.

When you’ve made your choice, the application process is all that remains between you and your child’s journey towards learning, and most schools try to make that process as straightforward as possible. Good luck, and let the learning begin!

ENVIRONMENTAL CHARTER SCHOOL

As the world changes and becomes increasingly more complex, society will need global citizens that are equipped with skills that allow them to be flexible thinkers, creative problem solvers, and effective leaders. At ECS, students experience a multi-disciplinary, “out-the-door” learning approach rooted in real-world problems that build active, engaged, and empathetic citizens. Through the dedication of faculty and staff, student to teacher relationships are foundational in the classroom and connect families to ECS’s mission to educate each student to high academic standards using innovative curricula that will foster knowledge, love of, and respect for the environment and preserve it for future generations.

The exploration of diverse perspectives and the integration of the UN Sustainable Development Goals in ECS’s curriculum builds and supports systems thinking, social growth, and dexterity in analysis. ECS’s campuses are nestled in the East End of Pittsburgh and allows for a unique mix of urban environments with locations close to bus and bike routes and two campuses residing near Frick Park. ECS is dedicated to providing a unique academic space and a place for all students to flourish and thrive while encouraging them to take a deep dive into the examination of the built, social, and natural environments.

-Jon McCann, Founding Principal and CEO

LEARNING AND GROWING TOGETHER AT THE JCC’S EARLY CHILDHOOD DEVELOPMENT CENTER

Educators are more than teachers at the Jewish Community Center of Greater Pittsburgh’s Early Childhood Development Center (ECDC). ECDC cultivates a welcoming and inclusive environment in which our educators, together with the children, learn and grow.

ECDC is a year-round early learning center for children ages 6 weeks to 5 years old. ECDC programs are housed in dedicated, fully secured wings of the JCCs in Squirrel Hill and the South Hills. ECDC makes use of facilities in the entire JCC campus including indoor heated pools, full-size gymnasiums and outdoor playgrounds.

ECDC’s approach to early learning is inspired by the ideas and practices developed in Reggio Emilia, Italy, for the education of young children. This program is based on the principles of respect, responsibility and community through exploration and discovery in a supportive and enriching environment.

“Children are engaged in long-term investigations throughout the year,” said Liza Baron, ECDC Director. “We prioritize the social and emotional development of each child in our care.” ECDC educators make the difference. ECDC’s talented and dedicated staff is committed to ensuring each child’s happiness, safety and growth. The JCC supports its educators in many ways, providing competitive wages, fitnessmembership, health insurance, paid time off, employee discounts on tuition and classes, and professional development opportunities.

Join the ECDC family today, and start being the difference tomorrow.

For more information andto apply, go to JCCPGH.org.

PA CYBER’S POLYTECHNIC ACADEMY

PA Cyber is a public online charter school that serves students in kindergarten through twelfth grade across Pennsylvania. My colleagues and I work to ensure every student who comes to our school can succeed in achieving their goals, whatever they may be. We recognized early on that technical fields are a significant area for career growth, and we created the PA Cyber Polytechnic Academy to encompass our STEM offerings. We have made hands-on and project-based learning accessible to all our students through in-person and virtual learning opportunities, such as classes, clubs, and summer programs, where participants learn by doing. Partnerships with colleges and educational groups enable us to offer diverse and modern programs. We introduced our Polytechnic Mobile Lab last year, which brings hands-on learning to our ten offices statewide.

– Brian Hayden, CEO

Learn more at pacyber.org/polytechnic.

WHY OAKLAND CATHOLIC HIGH SCHOOL?

Oakland Catholic High School is the only all girls Catholic school in this region. The integration of a rigorous academic program within a faith-based, value-focused community provides the young women of Oakland Catholic with the challenges and support necessary to become competent, ethical, global leaders of tomorrow.An all girls’ educational environment isn’t about the absence of boys, but rather the presence and value of girls, and the importance of their development at this crucial age when they discover their gifts, talents, and aspirations. We believe that the best way to fully develop academic excellence, leadership potential, ethical decision-making, and spiritual growth in young women is to create an atmosphere that caters to their specific goals, needs, and learning styles. A member school of the National Coalition of Girls’ Schools, Oakland Catholic draws on the extensive body of research and resources available that supports the value of single-gender education at the high school level.

Located in the cultural, educational, technological, and medical hub of the city, Oakland Catholic High School is proud to call the dynamic urban landscape of the Oakland neighborhood its campus and its home. Students are within walking distance of attending lectures on Carnegie Mellon University’s campus, studying with classmates at the main branch of the Carnegie Library, or attending a chemistry lab on the University of Pittsburgh’s campus.

-President Mary Claire Kasunic

OaklandCatholic.org

CLASSROOM TO COCKPIT

First Officer Peyton R. Start (’19) makes his office in the sky each day, but he will always consider CCBC his home. Start discovered that his dream of flying could be reality when he enrolled in CCBC’s High School Aviation Academy at the age of 17. He was a junior in the Peters Township School District, and itwas at that moment when he formed a lifelong network of friends and colleagues. “I keep in touch with former flight instructors, mentors, and peers. They are still a part of my day-to-day life.”

CCBC recently visited Peyton at Vee Neal Aviation Air Elite’s hangar at the Arnold Palmer Regional Airport in Latrobe.

It was immediately apparent that Start is where he belongs. Opening the passenger door to the Cessna Citation CJ3 jet that would be his work space for the coming week, Start walked through a preflight checklist. “Being a CCBC alum makes me feel like I am part of a larger legacy, and I am finally part of a team that I have been working my whole life to join.”

During his junior and senior years in high school, Peyton attended high school classes in the morning and then drove each afternoon to CCBC’s Aviation Sciences Center at the Beaver County Airport, where he completed college coursework and start logging flight hours. When he graduated from high school, the future pilot had already completed half of his Professional Pilot Associate Degree. He continued at CCBC and graduated in 2019.

Following graduation, Peyton immediately transitioned into his bachelor’s degree coursework at Southern Illinois University (SIU). Through an easy access degree completion program, the University flies SIU instructors to CCBC each Saturday to provide instruction in aviation management, allowing students to complete the next leg of their journey without ever leaving Beaver County. This opportunity permitted Start to earn his credentials, fast track his career, and be hired as a private, professional pilot at the age of 20.

Living his passion every day, the first officer now enjoys his time flying clients across the continent, never knowing where the next call will take him. When Peyton learned about the new campaign to grow the James M. Johnson School of Aviation Sciences, he smiled. “I’m excited for the new generation of pilots who will train using the best technology possible and learn receiving the best instruction available.”When asked what he shares with others about CCBC, Start replied, “They welcome everyone back. CCBC is for more than just current students. It’s always the place where our aviation family can land.

www.ccbc.edu

Maqrūt and Neulas Encanonadas

By
Abdul Rafay
-
0
A delectable assortment of Maqrut and Neulas Encanonadas pastries, popular traditional treats from a Mediterranean culinary tradition.

Sephardi: Cooking the History, Hélène Jawhara Piñer’s 2021 cookbook, delves deep into Jewish history to illuminate dishes that were once prepared in times fraught with anti-Semitism: food was a way to reveal and preserve Jewish identity. This recipe for Maqrūt and Neulas Encanonadas is excerpted from the book with the author’s kind permission.

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries flavored with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana. This Jewish holiday corresponds to the Jewish New Year, and in celebration, Sephardim traditionally eat sweet dishes like apples dipped in honey or dates. Maqrūṭ is also eaten for Hanukkah.

Maqrūt: Fried Diamonds with Dates and Walnuts Recipe

INGREDIENTS

2 ½ cups (400 g) medium semolina
1/2 tsp salt
1/3 cup (80 g) melted butter
5 oz (150 g) dates (or date paste)
3 tbsp of orange blossom water
1/2 tsp ground cinnamon
6 tbsp neutral oil
1 tbsp walnuts, finely chopped
1/2 cup (120 ml) of water with 1 tsp orange blossom water
Neutral oil (not olive oil)
1 cup honey (340 g) (with 1 tsp orange blossom water optional)
Toasted sesame seeds to decorate

INSTRUCTIONS

  1. Mix semolina, salt, and butter in a large bowl until the fat is absorbed.
  2. Meanwhile, prepare the date filling: carefully chop the dates and put them in a saucepan. Add the orange blossom water, cinnamon, and neutral oil. Cook over medium heat for about 5 minutes. Add the chopped walnuts. Mix and set aside in the fridge for 2 hours.
  3. Then, mix the ½ cup water flavored with orange blossom water with the semolina and butter with your fingertips.
  4. Divide the dough into 4 parts, and make rolls about 1 inch (2-3 cm) in diameter and 9 inches long (20 cm).
  5. With your index finger (or a knife), make a slit length-wise in the center of each roll without cutting through it.
  6. Roll a little date paste and put it in the slit.
  7. Close the edges of the dough over the date paste and seal. All the stuffing needs to be covered. Prepare all the long rolls in the same way.
  8. Take the rolls and flatten them until they are 0.4 inches (1 cm) thick. Cut into lozenges about 1.5 inches long (2.5 cm). Take a knife and draw marks like a star.
  9. Pour some neutral oil into a frying pan until 1.5 inches deep (3 cm). Heat over medium heat.
  10. Fry the first side of the maqrūṭ for 2-3 minutes, then fry the other side for another 2 minutes.
  11. Pour the honey and blossom water into a saucepan.
  12. Once hot (not boiling), immerse the maqrūṭ carefully into the warm honey for at least 3 minutes.
  13. Be careful when you take them out, as they will be soft.
  14. Line a plate with baking parchment and put the fried maqrūṭ over it. Sprinkle immediately with toasted sesame seeds.

Neulas Encanonandas: Brik Pastry Rolls with Almonds And Honey Recipe

In Le Roman d’Esther, written in the fourteenth century by Crescas du Caylar, a Jewish physician from southern France, there is a mention of a banquet held by King Ahasuerus in honor of the third year of his reign. Crescas mentions a dish called neulas encanonadas: a pastry confection in the shape of cigars. Another reference to the dish comes from the Spanish city of Almazan, where conversos were reported to the Inquisition tribunal for preparing rollillos (rolls) during Semana Santa, a feast whose dates coincide with Pessah.

INGREDIENTS

2 cups (230 g) ground almonds
1/2 cup (110 g) sugar
1/8 tsp bitter almond essence
1/4 tsp orange blossom water
1 egg
15 brick pastry sheets (round)
1 cup (340 g) honey
1/4to 1/2 cup (35 g to 70 g) sesame seeds (preferably toasted)
neutral oil (for frying)

INSTRUCTIONS

  1. Combine the ground almonds, sugar, bitter almond essence, orange blossom water, and egg in a bowl. Chill for 15 minutes.
  2. Take the brick pastry sheets and cut them in half down the middle, using a knife. Place one half so that the round side is to the left.
  3. Heat the oil in a saucepan over medium heat.
  4. Pour the honey into another saucepan and heat it over low heat (it must never boil).
  5. Prepare a tray for the rolls and a small plate with sesame seeds.
  6. Take the almond mix out of the refrigerator. Take the equivalent of 1 tbsp of dough and roll it into a ball. Then, shape it into a sausage.
  7. Place it a finger’s width away from the edge and start rolling the pastry sheet tightly.
  8. Then, fold the two edges of the sheet inward. Continue rolling to the end, keeping the edges in. Do the same for all pastry sheet halves until you run out of the almond mix.
  9. Fry the rolls in the oil for about 3 minutes, turning them.
  10. Take each out of the oil and soak it in the hot honey for 3 minutes. Take out the honey and coat with the sesame seeds. Cover all sides. Place the rolls on the tray and serve.

Cook with Hélène Jawhara Piñer:

Sweet Fried Eggplant

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes consumed by Sephardic Jews from Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Tortitas de Acelga

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.

And a special Hanukkah 75 cocktail from TABLE Magazine!

Sephardi: Cooking the History can be purchased through your favorite bookstore or online. For the rest of our article on Sephardi, click here.

Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Food by Veda Sankaran and Cécile Desandre-Navarre

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