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Martorano’s Prime At Rivers Casino

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A juicy steak topped with yellow, red, and green peppers at Martorano's Prime.
A juicy steak at Martorano's Prime.

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Celebrity chef, Steve Martorano, has opened his first-ever Italian-American Steakhouse concept at Rivers Casino Pittsburgh. Martorano’s Prime features elevated Italian-American cuisine, prime cuts of beef, and other high-end steakhouse staples.

Diners at Martorano’s Prime at Rivers Casino can expect to find Martorano’s Famous Meatballs, Handmade Fresh Mozzarella, and a delectable Eggplant Stack among the menu’s antipasti lineup.  Linguine & Clams—Steve’s personal favorite, a dish he prepared on Jimmy Kimmel Live!—tops the menu of pasta dishes, along with Bucatini Carbonara, and Spaghetti & Meatballs.

First-cut prime veal chops, 16-Ounce New York Strip Martorano, and Lobster Francaise are likely head-turners for traditional steakhouse fans.  All dishes are prepared with fresh ingredients and on site.

Martorano’s Prime was recently awarded the Casino Player “Best of Dining & Nightlife Awards, 2022 Award” for best new restaurant.

*Menu subject to change

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Bar Menu

Forging Forward: Outreach Teen and Family Services

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Caroline Cozens, 18, looks out from the Outreach Teen and Family Services offices in Mt Lebanon. She will attend NYU this fall to major in social work, and interest she developed through her introduction to the organization at age 13. She benefitted from her time here more than other therapy because her therapist “met her in the space where she was and allowed her to create her own timeline for development.” She was able to trust her therapist more than any of the others she had sought help from before and, in her own words, she is “in a great place now,” with her parents, her new school, and with herself. Photo and caption by Jeff Swensen.

Forging Forward 2022 is a series of six articles about organizations helping our region make progress on the significant issues challenging our friends and neighbors. The series is presented with the generous support of The Pittsburgh Foundation.  

The #ONEDAY Critical Needs Campaign, a day of online giving to organizations doing vital work, is on August 9: mark your calendars and plan to be part of something great!

Resilient. Perhaps one of the most overused words of 2022. Whenever we seem to talk about our kids or young people in our communities – who are grappling with overwhelming issues brought on by societal and structural obstacles – we tend to say: “They’ll be fine. Kids are resilient.” But what are the emotions hiding behind a resilient smile? What are the behaviors masking anxiety and depression after a long day of doom scrolling online? How can we, the adults in their world, support them to build not just resilience, but a set of tools so they can face the world bravely, learning how to overcome adversity from a place of empowerment and strength?

Outreach Teen & Family Services has been working towards that goal for more than 40 years. Started out of necessity by Mt. Lebanon’s Community Relations Board and the Mt. Lebanon Police Department to address issues stemming from teens engaged in unhealthy activities in parks and around our schools, the organization was officially formed in 1974 under a grant from the Pennsylvania State Law Enforcement Assistance Administration.

With multiple programs focused on young people ages 5-21, Outreach recognizes that preventative services including mental health counseling, intervention efforts aimed at interrupting unhealthy behaviors, as well as family support services are vital to meet people where they are to have the greatest positive impact in their lives. When mental health services are not available and accessible, our society does great disservice not only to our young people but to our communities as a whole. With the ongoing difficulties around COVID, as well as the continuation of widespread gun violence, the organization has seen that need for support increase.

“Mental health may be the flavor of the month, but there is very little funding for it,” said Mary Birks, executive director. “I’m tired of the powers that be throwing mental health out there every time there is a shooting. Only 4% of people with mental illness are involved in violent acts whether self-harm or harm to others. It’s a convenient scapegoat and it makes the stigma worse. It creates this cloud and then people are less likely to get help or think they need help,” said Birks.

Determined to fill the gaps during the pandemic when many places were scrambling to find a way forward, Birks and her team of counselors, social workers and support service providers sprang into action, activating funds from philanthropic organizations like The Pittsburgh Foundation and Staunton Farm Foundation so that each therapist could secure a laptop and create safe and private telehealth portals via TheraNest to connect them back to the young people they serve.

“We knew we could help more kids and, because of these foundation grants, we were able to expand our services throughout the South Hills,” Birks said. The organization was able to fund a full-time program manager, create new programs like Mental Health Mondays at the Mt. Lebanon Library and started a teen-produced podcast: “Teens Tap In.”

“This is an important product because Outreach believes that one of the best ways to reach the teens we serve is through peer-to-peer connection,” said Maggie Zangara, program manager and outpatient therapist. “Teens who are comfortable sharing their struggles…and/or mental health problems can use their voice, which can be healing, as well as allowing other teens to relate.” she added.

Birks hopes that creating content like “Teens Tap In” can itself become an outlet to inspire other teens to discuss their mental health. And that may reduce stigma and normalize seeking help. Experts say talking about emotional experiences as valid is important for healing. It is just one of the innovative and creative programs found at Outreach aimed at wrapping around youth and their support systems.

Outreach believes in empowerment, education and prevention to help clients and their families successfully deal with the challenges at every age and stage of life.  This would not be possible without funding. Join The Pittsburgh Foundation’s ONE DAY campaign to provide support to Outreach Teen & Family Services on August 9. Together, we can create a healthy, more equitable world!

 
Learn more about Outreach Teen and Family Services HERE and support their vital efforts to support the mental health of young people.

Mary Birks, executive director of Outreach Teen and Family Services, photographed along Washington Road In Mt Lebanon at the organization’s offices. Photo and caption by Jeff Swensen.

Maggie Zangara, program manager and outpatient therapist at Outreach Teen and Family Services, began a podcast called “Teens Tap-In” which is helping to de-stigmatize mental health conversations within the teen community.. Photo and caption by Jeff Swensen.

Molly and Meghan Maselko, both 20, were clients of the program and now work with Outreach Teen and Family Services podcast while attending college. Photo and caption by Jeff Swensen.

Get to know other organizations doing vital work to help our neighbors in Western Pennsylvania by reading more in our Forging Forward series, presented with the support of The Pittsburgh Foundation:


Tech 25: The Future is Now

Outreach Teen and Family Services

Neighborhood Legal Services

Fishes and Loaves

Build the Community Center

Healthy Start

STORY BY NATALIE BENCIVENGA

PHOTOGRAPHY BY JEFF SWENSEN

Stay-Cation Cocktail

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A yellow and orange rum cocktail garnished with a small paper umbrella.
This rum cocktail will make you feel like you’re on the beach.

The rum cocktail is the answer when maybe that beach vacation isn’t in the cards this year. No worries! We have a tropical dream sipper for you. Our friends at Mindful Hospitality Group will have you feeling all the beach vibes with their Stay-Cation cocktail. Sip it by the pool, on your patio or anywhere a summer day trip takes you, and you’ll be transported to an island paradise.

STAY-CATION COCKTAIL RECIPE

Ingredients  

1.5 oz Maggie’s Farm 50/50 Dark Rum

.75 oz Maggie’s Farm Hidden Harbor White Rum

.75 oz Lime Juice

.75 oz Papaya Nectar

.75 oz Honey Syrup (recipe below)

HONEY SYRUP

Ingredients

544 g Honey

544 g Warm Water

Directions

Combine until thoroughly mixed.

Instructions

Combine all of the rum cocktail ingredients in a shaker.

Shake, strain, and serve over ice.

RECIPE BY MINDFUL HOSPITALITY / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

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Blueberry Lavender Buck

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Cool off with a tall cocktail that tastes like summer in this blueberry lavender buck.

Does a Blueberry Lavender Buck tickle your cocktail fancy? We’re always excited to see what cocktails our friends at Mindful Hospitality Group shake up for us to share with you. This delicious Blueberry Lavender Buck uses fresh blueberries and dried lavender to create a perfect drink for your BBQ, or to enjoy after a day of hard work in the garden. It’s the sweetness of summer in a glass.

What is a Buck Cocktail?

A buck cocktail is a classic mixed drink that follows a simple yet refreshing formula. It consists of a base spirit (such as gin, rum, whiskey, or vodka), citrus juice (most commonly lime or lemon), and a ginger-based mixer, which is typically ginger ale or ginger beer. The combination results in a fizzy, flavorful drink with a balance of sweetness, tartness from the citrus, and the spicy kick of ginger. Popular examples of buck cocktails include the Gin Buck (gin, lime juice, ginger ale) and the Dark ‘n’ Stormy (dark rum, lime juice, ginger beer).

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Cool off with a tall cocktail that tastes like summer in this blueberry lavender buck.

Blueberry Lavender Buck


  • Author: The Mindful Hospitality Group

Description

Blueberry and lavender mix in a fizzy concoction.


Ingredients

Scale

For the blueberry syrup:

  • 77 g fresh blueberries
  • 68 g water
  • 68 g white sugar
  • 4.2 g dried lavender


Instructions

For blueberry syrup:

  1. Place the water, sugar, and blueberries into a small saucepan over med-high heat.
  2. Once the sugar has dissolved, add the lavender buds and bring to a boil.
  3. Mash up the berries while stirring constantly.
  4. Boil for 4-5 minutes and then remove from the heat.
  5. Allow the mixture to steep in the pan until it is completely cool, about 1 hour.
  6. Strain the solids from the liquid using a fine-mesh strainer and discard.

For the cocktail:

  1. Combine scotch, blueberry lavender syrup and lemon juice in a shaker.
  2. Shake, strain, and serve over Ice.
  3. Top with Ginger Beer

Recipe by The Mindful Hospitality Group
Story by Star Laliberte
Photography by Dave Bryce

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Whole Grain, Gluten-Free Mixed Berry Pie

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A homemade gluten-free blueberry pie surrounded by flowers. On the crust is a picture of a house.

This spring, my partner Dylan and I entered the circus that is the real estate market, and, to cut to the chase, we bought our dream house! Everything in my being said that this was the house for us, and I don’t believe we would have it today if not for our realtor, Catherine McConnell.

She understood what we wanted, and she was sympathetic to how unfair and exhausting the market can be. Pro tip: if your friend has their heart set on a place, don’t say, “If this doesn’t work out, your dream house is surely out there.” It’s better to say, “this totally sucks, and I’m here for you.” Extra pro tip: bring pizza! It’s going to be an emotional journey.

When it came time to thank Catherine for her part in our dream, I expressed my gratitude in my favorite way: through butter and flour. I made a pie with our Perry Hilltop house on the crust and baked it with love. You don’t have to carve your dream house into the crust to make this pie, but I do hope you use this recipe to thank someone special in your life. A simple pie crust topper will do. Stay tuned, as I hope to be sharing more developments from my dream house, where things are currently in boxes and a little dusty.

This recipe yields enough pie crust for a 9-inch pie also with a full top crust, or a 10-12 -inch pie with a decorative top crust. The pie shown is an 11-inch pan. The crust recipe comes from one of my favorite cookbooks, Alternative Baker by Alanna Taylor-Tobin.

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A homemade gluten-free blueberry pie surrounded by flowers. On the crust is a picture of a house.

Whole Grain, Gluten-Free Mixed Berry Pie


  • Author: Quelcy Kogel 
  • Yield: 11-inch Pie 1x

Description

This pie is perfect for those with food allergies or just looking to eat a bit healthier in the winter season.


Ingredients

Scale

For the crust:

  • 1 cup (160 g) white rice flour
  • 1/2 cup (50 g) GF oat flour
  • ¾ cup (90 g) buckwheat flour
  • 1/2 cup (60 g) cornstarch
  • ¼ cup (26 g) tapioca starch/flour
  • ¼ cup + 1 tbsp (30 g) finely ground chia seeds (I grind mine in a coffee grinder)
  • 1 teaspoon fine sea salt
  • 16 tbsp (2 sticks) cold, unsalted butter
  • 1 tbsp apple cider vinegar, chilled
  • 1 cup ice water

For the filling:

  • 7 cups (1.3 kg) mixed berries (hulled & chopped)
  • 1/2 cup (77 g) coconut sugar
  • 1/3 cup (113 g) honey
  • 1/4 cup (28 g) cornstarch
  • 2 tbsps balsamic vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon finely ground black pepper

For assembly:

  • Egg wash or cream/milk


Instructions

Make the dough:

  1. In a large bowl, combine the rice, oat, buckwheat flour, cornstarch, tapioca flour, ground chia seed, and salt. Scatter the butter pieces over the top. Use a pastry blender or your fingers to incorporate the butter until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  2. Drizzle the apple cider vinegar over the flour mixture, then drizzle the ice water 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may need up to 8 tablespoons of water, total.

Use the “fraisage method” to form the dough:

  1. Dump the dough onto the counter. Grab a handful of dough, place it on the counter, put the heel of your hand on the dough, and push it away from you, scraping it across the surface several inches. Use a bench scraper to scrape the dough off the counter and place it back in the bowl. Repeat with the remaining dough. It should only take a minute or two to complete this process.
  2. Gather all of the dough, then divide into two equal portions. Roll each portion into a ball. Wrap each loosely in plastic wrap or a beeswax wrap, and flatten it into a disc shape. Chill the dough until firm, 30-60 minutes.

Roll the dough:

  1. On a lightly floured surface, roll each ball of chilled dough into a rough square that is about 1/4″ thick. Fold it in thirds like you’re folding a letter, then in thirds again, so the dough is a small, layered rectangle. Gently press to flatten it slightly, and chill for another 30 minutes.

Shape the dough:

  1. Remove one dough ball from the fridge, unwrap it, and place it on a lightly floured surface. Roll the dough into a circle. You want the diameter of the circle to be about 2 inches bigger than the diameter of your pie plate. Dust the dough lightly with oat flour as needed, rotating and flipping it to prevent it from sticking.
  2. Ease the dough into a glass pie plate, fit it into the corners, and trim the overhang. Prick the bottom of the crust all over with the tines of a fork. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.

Prepare the filling:

  1. Combine all the ingredients in a large mixing bowl, and stir until cornstarch dissolves.

To assemble:

  1. Transfer the filling to the pie, and keep chilled while you design your top crust. Alternatively, you can roll the dough similar to the base, and cover the pie completely. When adhering top crust to the edges, you can use an egg wash, heavy cream or milk to help the dough adhere.
  2. Chill the completed pie while the oven preheats.

To bake:

  1. Preheat the oven to 425°F. Bake the pie on a baking sheet for 20 minutes. Reduce the oven temperature to 375°F, and continue to bake for 40-50 minutes more, until the crust is golden and the berry-filling bubbles in the center. If the crust starts to brown too quickly, cover the pie with aluminum foil to prevent excessive browning. Remove from baking sheet to a wire rack; cool 1 hour before serving.
  2. Enjoy!

Notes

If your dough has chilled for a while and cracks when you go to roll it, let it warm up a bit; this will make it easier to work with.

 

Recipe, Story, Styling, and Photography by Quelcy Kogel 

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Whiskey S’mores Cocktail

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A chocolate-hazelnut spread mixed with crushed graham cracker rim two glasses filled with a whiskey cocktail, garnished with a roasted marshmallow.
A proper fireside hang includes s’mores. Get gooey with this whiskey cocktail version.

It’s not summer until you’ve sat around a fire, absorbing the comforting smell of the smoke into your clothing, watching the sparks from a newly added log, and conversing long into the night. It’s not a proper summertime fireside hang without the classic fireside food: s’mores. Whether you’re six or 86, you’re never too old to be excited to squish an oozing, roasted marshmallow and chocolate bar between two graham crackers.

If you are, however, over the age of 21, then I have a summertime cocktail for you. Capture the joy of a fireside hang with the smoky and oaky flavors of whiskey. A classic old-fashioned becomes a sip of summer with a deconstructed s’more. Pro tip: the chocolate-hazelnut spread that works so well to garnish this drink also works really well in your s’more too. A chocolaty spread goes on smooth and only improves with heat. However, if you’re a chocolate bar loyalist, try the Espresso Yourself bar from Fat Cat Chocolates.

So bon appétit and cheers to summertime, to a fireside with friends, and channeling childhood wonders.

Some Flavor Upgrades: My own enthusiasm for s’mores rekindled when I discovered the brand Smashmallow. They’re corn syrup and preservative-free, and they come in fun flavors like Cinnamon Churro (featured in the photo), toasted vanilla, cookie dough, and mint chocolate chip. Collect ‘em all! When it comes to the cocktail, I recommend Wigle’s organic molé bitters for some extra cocktail complexity.

WHISKEY S’MORES COCKTAIL

Ingredients:

Garnish:

Chocolate-hazelnut spread

Crushed graham cracker

Toasted marshmallows (recommended: Churro Smashmallows)

Drink:

1.25 oz. Bulleit Bourbon

2 bar spoons simple syrup

3 dashes bitters (recommended: Wigle Molé Bitters)

Instructions:

Garnish:

Spread a generous layer of chocolate hazelnut spread around the rim of a rocks glass.

Dip the chocolate rim into a bowl with crushed graham crackers.

Carefully roast your marshmallow over a fire or with a culinary torch, and adhere it to the rim.

Mix YourDrink:

Combine the bourbon, simple syrup, and bitters in the rocks glass.

Add ice, and stir gently until the level of the ice and liquid equalize.

Enjoy your whiskey cocktail!

RECIPE, STYLING AND STORY BY QUELCY KOGEL / PHOTOGRAPHY BY CHRISSIE KNUDSEN

Tomato Peach Salad

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a colorful Tomato Peach Salad sits on a black plate

When you ask Morcilla and now-closed Salty Pork Bits chef Justin Severino what you should make for dinner, the answer is likely to be: “Cook from your heart. Cook what you want to eat and share it the best that you can.” His generous, freestyling approach to a family meal means that a range of dishes, like the following Tomato Peach Salad, appear all at once at the table, tapas-style. That way, the passing around, the tasting, the conversation, blend seamlessly into something even greater than the sum of its wonderful parts. We’re sure no one will be able to hide their smile when the first bite of Tomato Peach Salad hits their tongue.

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a colorful Tomato Peach Salad sits on a black plate

Tomato Peach Salad


  • Author: Justin Severino
  • Yield: Serves 4

Description

Juicy tomatoes and peaches find a match in each other.


Ingredients

Scale

For the vinaigrette:

  • 8 oz sherry vinegar
  • 4 oz water
  • 4 oz sugar
  • Salt
  • 2 ears of corn, husked
  • 2 shallots, sliced thin

For the salad:

  • 2 large tomatoes cut into chunks
  • 3 peaches cut into chunks
  • 2 oz olive oil
  • 2 lemons, zested and juiced
  • 8 oz feta
  • 10 basil leaves


Instructions

  1. In a saucepot, bring the vinegar, water, sugar, and salt to a boil.
  2. Roast the corn over a grill or burner until nicely caramelized and hot. Remove the kernels from the cob using a knife. Put the corn kernels and the sliced shallots into a bowl and pour the pickling liquid over top.
  3. Refrigerate for 1 hour.
  4. In a large bowl toss the tomatoes and peaches in the pickled corn vinaigrette, the olive oil, and the lemon zest and juice. Garnish with feta and basil. Serve at room temperature.

Recipe by Justin Severino
Styling by Rafael Vencio
Photography by Dave Bryce

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Salmon With Pineapple Mango Salsa

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Baked salmon topped with pineapple mango salsa sits on a white dishes.

The first ingredient of a great summer party is people (and our Salmon With Pineapple Mango Salsa too)! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel SubZero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy this dish at a summer gathering of your own design!

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Baked salmon topped with pineapple mango salsa sits on a white dishes.

Salmon With Pineapple Mango Salsa


  • Author: Chef Brandie Lamb

Description

Upgrade your salmon with a sweet and spicy salsa.


Ingredients

Scale

For the salsa:

  • 4 grilled pineapple slices
  • 1 diced mango
  • ½ chopped red onion
  • Chopped jalapeño (to taste)
  • Chopped cilantro (to taste)
  • Lime juice from 1 lime
  • Salt
  • Lemon juice from one lemon

For the salmon:

  • 2 lb Jail Island salmon
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder (or more if you prefer a spicier taste)
  • 1/2 tsp mustard powder


Instructions

  1. Grill pineapple slices, then dice.
  2. Chop and dice mango, onions, jalapeño, cilantro, lime juice, and salt, and mix. Let sit for 30 minutes.
  3. While salsa is resting, drizzle lemon juice on salmon and season with salt, pepper, garlic, chili, and mustard powders. Massage the spices in gently.
  4. Bake at 350 degrees for 20 minutes or until fully cooked.
  5. Place a liberal serving of pineapple mango salsa on the side and serve.

Recipe by Chef Brandie Lamb
Photography by Dave Bryce
Styling by Justin Matase
Venue: Marvista Design + Build

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Green Beans with Shallots and Almonds

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Green beans sprinkled with shallots and almonds lay on a wooden board as a side dish.
A crowd-pleasing side dish, especially when farm-fresh green beans are in season.

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy this dish at a summer gathering of your own design!

GREEN BEANS WITH SHALLOTS AND ALMONDS RECIPE

2 lb green beans

1 tbsp olive oil

5 shallots

Salt

Pepper

¼ cup brown sugar

1 tbsp lemon juice

Toasted almonds

Blanch green beans lightly, then flash on a hot grill for grill marks and flavor.

Heat oil in a pan, add sliced shallots. Stir on high heat till brown.

Add salt, pepper, and brown sugar and cook until caramelized.

Mix green beans with shallots, olive oil, and lemon juice.

Garnish with toasted almonds.

Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Grilled Sweet Corn Salad

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A grilled sweet corn salad lays on a blue bowl.

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy this corn salad dish at a summer gathering of your own design!

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A grilled sweet corn salad lays on a blue bowl.

Grilled Sweet Corn Salad


  • Author: Chef Brandie Lamb

Description

An appetizer to preface your summer BBQ.


Ingredients

Scale
  • 4 ears sweet corn
  • 2 chopped shallots
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 chopped Fresno pepper
  • 1 tsp chopped cilantro
  • 1 tsp salt
  • 1 tsp pepper


Instructions

  1. Boil corn for 5 minutes, then grill for flavor until done. Cut the corn off the cobs.
  2. While corn is still warm, combine all the remaining ingredients together and pour over corn. Mix again until fully coated.

Photography by Dave Bryce
Styling by Justin Matase
Venue by Marvista Design + Build

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