Fresh, colorful, and bursting with flavor, Spring Rolls with Pear Sauce are so fun to make. And to eat, too! Packed with crisp vegetables, Korean sweet potato noodles, and cilantro, they’re a light yet satisfying dish perfect for any occasion. The sweet and tangy pear sauce takes them to the next level, making every bite refreshing and unique.
Spring Rolls with Asian Pear Dipping Sauce Recipe
Perfect for a light lunch, a healthy snack, or an impressive appetizer for date night, these spring rolls are easy to prepare and fun to assemble. Serve them with the homemade pear dipping sauce for a dish that’s as eye-catching as it is delicious. Once you try them, they might just become your go-to fresh roll recipe.
Customize Your Spring Rolls!
This recipe is naturally vegan, gluten-free, and endlessly customizable. You can mix and match your favorite vegetables, and add herbs for extra freshness. You can even include tofu, chicken, or shrimp for more protein. The combination of crunchy veggies and soft noodles wrapped in delicate rice paper creates a beautiful balance of textures, while the pear sauce adds a bright, fruity twist. The addition of your favorite protein only adds to the tastiness.
Upgrade regular spring rolls with a tangy sipping sauce.
Ingredients
Scale
Rice paper spring roll wrappers
2–3 oz Korean sweet potato noodles, boiled and drained
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
¼ small red cabbage, shredded thinly
1 bunch cilantro, leaves only
For the Sauce:
½ Asian pear grated
1” ginger grated
1 tbsp soy sauce
2 tsp brown rice vinegar
1 tsp ponzu sauce
1 tsp gochugaru
Salt
Instructions
Once all the filling ingredients are prepped. Make the sauce by stirring together the grated pear, ginger, soy sauce, brown rice vinegar, ponzu sauce, gochugaru, and salt. Set this aside for later.
To begin making the rolls, pour some warm water in a rimmed plate. Place a sheet of the rice paper in the water for about 5 seconds to soften it. Carefully place the transparent rice paper onto your work surface. A slightly damp cutting board works well.
Put a little bit of each of your filling ingredients in the lower middle part of the rice paper, making sure to leave 1½ to 2” on each side. Fold in the sides, then the bottom and tightly roll up to the top, like rolling a burrito.
Continue doing this with the remaining ingredients. Serve with the dipping sauce.
Recipe and Styling by Veda Sankaran Photography by Dave Bryce
In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.
Smoked Maple and Scotch Old Fashioned Recipe
Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.
Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.
Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.
Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.
Bright, earthy, and irresistibly creamy, this Roasted Beet Hummus is a colorful twist on the classic dip. Roasting the beets brings out their natural sweetness, which pairs perfectly with smooth tahini, fresh lemon juice, and a hint of garlic. The result is a vibrant pink hummus that’s as beautiful to serve as it is delicious to eat.
Roasted Beet Hummus Recipe
This easy recipe is naturally vegan, gluten-free, and packed with nutrients like fiber, antioxidants, and vitamin C. The roasted beets give the hummus a rich, slightly sweet flavor, while the smoked paprika adds a subtle depth. It’s a healthy snack option that feels indulgent, making it perfect for everything from weekday lunches to party platters.
Serve your Roasted Beet Hummus with warm pita bread, crunchy veggie sticks, or as a spread for wraps and sandwiches. It’s a guaranteed way to brighten up your table and impress your guests. Plus, it’s simple to make ahead, so you can enjoy fresh, homemade hummus anytime.
You’ll be amazed at the unique flavor beets add to hummus.
Ingredients
Scale
1 large beet (14 oz), peeled and cut into chunks
¼ cup avocado oil, divided
½ tsp sea salt (or more), to taste
½ tsp black pepper (or more), to taste
1/4 cup tahini sesame paste
2 garlic cloves
3 tbsp fresh lemon juice
1/4 tsp smoked paprika
Instructions
Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.
Arrange the beets evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the beets are tender and caramelized, 40 to 60 minutes, flipping the beets as needed. Remove from the oven and cool.
To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.
Refrigerate until ready to serve.
Story and Styling by Quelcy Kogel Photo Courtesy of Oat Canada
In the late ‘90s, it was impossible to avoid hearing “Sex & Candy” by alternative rock group Marcy Playground. It was on the radio as you were scarfing down Pop Tarts on the way to schoo. Mall “muzak” played it as you shopped for butterfly clips or a pair of new JNCOs (remember those?). I’d imagine it also played on bar jukeboxes when the song permeated the airwaves in 1997.
The Sexiest of Grapes
I had to imagine what was happening at bars, of course. I was a mere 13 years of age when the song launched its band out of obscurity. And like many of you, I was singing along to songs that I didn’t quite fully understand. Truth be told, I didn’t much care for the song. I was more of a Björk and Portishead kind of kid, which had to perplex my parents. All the same, the phrase, “I smell sex and candy here,” burned its way into my skull – probably because I lacked full comprehension of the lyrics. I could conjure up the smell of candy as I hummed the melody. What, exactly, however, was the aroma of sex? Something like Syrah, as it turns out.
All About Syrah
Syrah is a black grape that is responsible for the majestic red wines of France’s Northern Rhône Valley. It is thought that the variety has been grown in the area since Roman times. The variety is at home on dizzyingly steep slopes designed to coax every ounce of ripeness from the grapes in zones like Côte-Rôtie (literally “roasted slope”) and Hermitage. Each appellation in the valley sees Syrah expressing itself with its own personality. All, however, offer an unmistakable note of cracked black peppercorns thanks to high concentrations of the chemical compound rotundone that develop in this relatively moderate climate.
These Rhône-grown examples of Syrah are also those that tend to reveal its sexy side. Once you peel back the layers of violets, pepper, and plums, you start to notice something a bit more primal. It’s especially evident, in my view, when sampling wines from Cornas, the southernmost and warmest part of the Northern Rhône Valley. Where Côte-Rôtie’s Syrahs offer a more lifted, floral perfume that charms and beguiles, Cornas is savory, even perhaps a touch sweaty – and not just because of the possible presence of Brettanomyces, a yeast strain that can cause farmyard-like aromas, often the result of less-than-stellar cellar hygiene.
A Complex Bouquet
It’s a smell that is at once familiar and difficult to articulate. For me, it instantly recalls the aroma of bacon fat that hangs in the hazy late morning air after frying up a few slices for Sunday brunch. It’s at once salty, smoky, and meaty, perhaps even downright bloody in some instances. It has the flavor and sensation of biting the inside of your cheek as your mind wanders away from the task at hand. It’s why I’ve previously described Syrah as the “morning after” wine – not for when you’re likely to serve it, but because of the mental images it conjures as it sensually swirls around your tongue and down your throat. Syrah, and Cornas specifically, is carnal. Pop open an example from Auguste Clape or Courbis and you’ll get the picture pretty quickly.
Try a Syrah
To be sure, not every Syrah on the market is going to take you to the dorm room at Bryn Mawr College that inspired Marcy Playground’s (one) hit. This is particularly true if you grab a bottle of Shiraz, an alternative name for the same variety, from places like McLaren Vale and Barossa Valley in Australia. In those offerings, you’ll more likely be reminded of blackberry jam than an unmade bed and animal fat. In fact, if you see the word “Shiraz” on the label, it’s the producer’s way of letting you know that what’s inside is more likely to be fruit-driven than rely on the grape’s underbelly to provide drinking satisfaction.
But maybe you, like me, are more intrigued by sex than candy. And while there’s plenty of talk this time of year surrounding all of the sweetness that valentines may offer, know that more primal pleasures await in bottles on shelves near you. You can always enjoy the chocolates afterward.
The varieties described by Adam are usually found at PA Fine Wines and Good Spirits. You might also try Domaine Lionnet and François Villard as locally available options. You can learn more about about Cornas and other wine regions around the world in Adam’s online classroom. Visit burghundy.com to see listings and to secure your spot in an upcoming session.
Story by Keith Recker Photography by Thomas Thompson
Pittsburgh thrives as a city with a bustling arts and culture scene. Whether it’s plays, music, paintings, photography, dance, sculptures, or social causes, we’re at the forefront of it all. September 15-21 in Pittsburgh proves just how much this city loves its creativity. Plus, each event below showcases themes that are close to the community’s heart such as preserving nature, the magic of music, and exploring togetherness. Don’t wait any longer to immerse yourself in the art of the Steel City.
Pittsburgh Events Happening September 15-21
Photo Courtesy of Hunt Institute for Botanical Documentation
September 16–December 17, Carnegie Mellon University
This fall, the Hunt Institute for Botanical Documentation presents a retrospective celebrating the Art and Science of Rafael Lucas Rodríguez Caballero, a Costa Rican botanist, artist, and educator. The exhibition features original watercolors, notebooks, and hand-drawn studies, including many of the 1,000+ orchid illustrations he painted.
Photo Courtesy of Pittsburgh International Jazz Festival
September 18-September 21, AWAACC & Downtown Pittsburgh
Celebrate 15 years of world-class jazz in the heart of Pittsburgh! The Pittsburgh International Jazz Festival, co-presented by Highmark Blue Cross Blue Shield, returns this fall with a lineup of jazz legends and rising stars alike. Featured artists include Branford Marsalis, Dee Dee Bridgewater, Bilal, Jazzmeia Horn, Keith David, and many others.
Glow for a cause at the Pittsburgh Parks Conservancy’s annual Glow in the Park fundraiser. This party lights up Schenley Plaza with dazzling lights and music by DJ Digital Dave. Guests can indulge in chef-curated light bites, custom cocktails, and a sweet treat bar, all while enjoying a tarot card reader and other interactive surprises.
Join in on Texture Contemporary Ballet’s 15th anniversary season with In This Moment. The evening features three world premieres including the long-awaited revival of The Art of Conversation by Pittsburgh choreographer Shana Simmons. Its themes of communication and compassion feel more relevant than ever.
Another Kind of Silence is a bilingual, bicultural world premiere presented in English as well as American Sign Language. This groundbreaking production makes City Theatre history while offering a moving story that speaks to the heart about a chance meeting in Athens, Greece.
Chef Don Winkie of 80 Acres shares his recipe for mussels
Chef Don Winkie opened his Plum Borough restaurant 80 Acres Kitchen and Bar in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe. Chef Don knows his way around a chile. Whether it’s the simple crushed red pepper you see here, or a delicately dried ancho, the complexity of capsaicin brings his dishes something truly wonderful. His recipe for Mussels with Sausage and Broccolini is simple, direct, and packed with flavor.
When TABLE Magazine asked The Speckled Egg owners Jacqueline and Nathan Schoedel if they were up for hosting a Bloody Mary party, the duo was immediately intrigued. So, one Sunday afternoon under the grand architecture of downtown’s Union Trust building, The Speckled Egg’s restaurant family gathered in this soaring space’s bustling atrium. (While this is its original restaurant location, Speckled Egg now has an outpost in Southside Works, too.)
Taylor Mickey and three of the Bloody Marys invented at The Speckled Egg (l to r): Waking Up in Mexico was inspired by the best Latin flavors. The All American is a monument to big eating. Sauce Is On is a tribute to Speckled Egg co-owner Jacqueline Schoedel’s mother and a lifetime of spaghetti Sundays.
A majority of the restaurant team on hand happen to have studied acting and currently participate in Pittsburgh’s local theater scene, made immediately clear by their big gestures and expressive smiles…and eventually by their flair for dramatic garnishes. The servers gathered in the atrium around the counter bar, chit-chatting as they patiently awaited a chance to construct some masterpiece drinks.
All of the monumental Bloody Marys in one shot!
On the day of the photo shoot, the team concocted six unique variations on the classic Bloody Mary. One by one, each was unveiled. The eye-catching creations — the first so top-heavy with fancy accoutrements that it took a slight tumble before getting righted — received much attention from upstairs office workers streaming by as their day came to a close.
Play Around with Your Bloody Mary, Have Fun! What’s Stopping You?
The first of the six concoctions came adorned with a roasted types of beef sticks, pearl onions, cauliflower and green beans, citrus, and a sugar-and-spice rim. Next, an Italian- style bloody featured meatballs, a meat-and-cheese skewer, and pasta whimsically cascading down the side of the glass (plus basil and a sugar-and-spice rim, too). The following came out Mexican- style, showcasing a tamale, elote (street corn), lime, and cilantro. This one had a tomatillo base in lieu of the typical tomato-based formula and featured a Tajín-and-salt rim.
An Asian-inspired example was topped with octopus, kimchi, dumplings, shrimp, and mushrooms. The fifth was an ode to this city, thanks to its replica of a quintessential Isaly’s chipped chopped ham sandwich. Both drinks also had citrus and a sugar-and-spice rim. The last, colorful version to emerge came piled high with a bounty of vegetables, “as if you grew too much in your garden,” Jacqueline joked.
From left to right: Clarissa Alecea, Samson Allen, and Ethan Cioffi
When asked how these incredibly inventive drink combos came to be, she said, “My husband and I are both creative; that’s why we own a restaurant. With us chatting, it always comes together.” She admitted that they cook differently than one another, yet when they merge their ideas, it works.
Bloody Mary Trend
Jacqueline has noticed that, in recent years, an evolving brunch trend in the restaurant world involves making Bloody Marys. Outrageously loaded Bloody Marys. For this assignment, they decided to riff off that theme. “We don’t often get to play with our food,” she said, expressing excitement about this invitation to truly think outside of the box.
From left to right: Jayne Juffe and Ethan Cioffi sample the Chip Chopped Mary (garnished with a classic Pittsburgh chip-chopped ham sandwich) and the All American. MC Carder attacks the Wake Up in Mexico. Taylor Mickey and Clarissa Alecea sample Sauce is On and Through the Garden.
And for owners of a business where loyal customers come back time and again for the consistency, it felt a bit liberating to embrace the opposite goal. “It was a fun project,” she said, “to truly let it go.”
Wanna Host a Bloody Mary Party at Home?
For those wanting to host a Bloody Mary party at their own home, Jacqueline offered two pieces of advice. “First,” she shared, “go for it. Second, don’t overthink.” She advised simply walking down grocery store aisles to see what pops out and speaks to you. You can mix and match, or plan according to the colors of the rainbow. (Yet try to pick items that you predict might go well together. As one example, she doubts donuts and habanero peppers would pair well.) But ultimately: Play around, and have fun. “What’s stopping you?” she asked.
At one point in time, Speckled Egg had a kimchi bloody Mary on its menu. These days they tend to stick to more traditional options with pickles and bacon. Yet perhaps — who knows — all of this recent experimentation may just lead to some future brunch whimsy down the road.
Are you in the mood for a Bloody Mary? Try some of TABLE’s wonderful Bloody Mary recipes:
Looking across E North Street into Allegheny Park and Lake Elizabeth, the 137-year-old Boggs Mansion – a 9,000 square foot Romanesque beauty with a stone exterior and a colorful history – just begs to be filled with guests and parties.
A Pittsburgh Friendsgiving
Designed by world-famous architect H. H. Richardson for Russell Boggs and Marie Christine (Buhl) Boggs in 1888, the 19th century structure carries within it stories of Pittsburgh’s elites – Carnegie, Frick, Mellon, Heinz – gathering for dinner parties. On this present-day November Sunday, a group of North Side pals reinvents such an assembly, breaking bread and giving thanks for each other and for the community that is their home.
The Decor
To create a comfortable potluck with friends in the grandiose Victorian interior of the mansion, the guests enlist The Peddler, a Pittsburgh flower design duo, who speak to “cultivating beauty through meaningful human connection” with their sylvan-inspired offerings. An asymmetrical dried floral arch at dining room entry and a complimentary piece for the parlor mantle marry whimsy and elegance and add special appeal to this gathering of busy families. Katelyn Fisher and Lauren Nissley, founders of The Peddler, have recently created a line of rentable dried flower pieces for special events, a delightfully eco-friendly option for a party glow-up.
Upon entrance to the mansion, a glimpse of an earthy tablescape can be caught, across the foyer and through the floral-adorned dining doorway. Shiny enameled vessels are mixed with vintage serving pieces – a hammered metal bowl, a delicate hand-woven basket, pink and brown pottery – all collected in the Boggs dining room, their textures and colors as layered as the guests and menu. At each place setting, handwritten place cards atop tea-stained vintage napkins bundled with dried poppy, artichoke, yarrow, as well as fern make a bespoke moment for each guest to savor.
The Food
Tall, dusty-pink taper candles glow, ready to mark the easy passing of time during this thankful rendezvous. A few long-standing family recipes passed down through generations make up the menu, alongside some fresh culinary twists that reflect the gatherers. For Meg Van Dyke, who is accustomed to planning large sit-down dinners for wedding receptions, this is a more intimate assembly where connections deepen, and then traditions evolve. “Family is as much about who you share your table with as it is about the food you serve,” says Meg. She and her husband, Josh, contribute some favorites: the Turkey, Garlic Mashed Potatoes, as well as Roasted Sweet Potato Rounds with Bacon & Pecan Glaze. Devoted North Sider and guest, Julia Allan, passes around a handled cassolette.
“Each Thanksgiving of my childhood, my dad’s whole family would gather at my grandparents’ house. He was one of five siblings, and, in my memory, it was always a priority for everyone to make the journey home for the holiday.”
For Julia, husband Dennis, and family, Grammie’s Corn Casserole revives those tender memories each year. “The warm, sweet aroma calls to mind a beloved phrase Grammie uttered at the end of every phone conversation and penned at the end of every card or letter – ‘consider yourself hugged.’” Says Julia, “I got a little chuckle when I saw my mom’s handwritten notation at the bottom of the recipe card: ‘x6 for Dawsons.’ There were a lot of us!” For a Northside Friendsgiving, the notation still holds true. Between these eight gathered adults, they have 15 hungry city kids to satisfy as well.
…and the Conversation That Follows
While photographer Katie Long captures dinner moments on the Canon R6 habitually worn round her neck, her husband, Derek, shares the origin of his Filling Balls – mounds of stuffing baked in muffin tins, an old friend-shared recipe that Derek’s Grandma Fritz made most Thanksgivings.
“Affectionately called the Bazaar Ladies because they would run the church bazaar at our family church,” says Derek, Grandma Fritz and friends made the filling balls for the church bazaar and sold them there. “Once my grandmother passed away, my mom started making them. And now that my mom has passed away, my sister and Katie carry that mantle.”
As always, a Thanksgiving meal packed with protein and also carbs warrants some showy veggies. Guest Jason Esser, whose experimental cooking from age twelve has evolved into a deep love for texture and flavor in the kitchen, is just the person to elevate those greens. He tops a roasting pan of Roasted Brussels Sprouts with Sautéed Mushrooms & Crispy Shallots and then oversees the addition of garlic sour cream, honey, and pistachios to Mummum’s Carrot Casserole from his wife’s family table
Bubbly and Dessert
Between second and third helpings, bottles of wine–Argentinian Malbec, Chardonnay, and sparkling Rosé from North Side neighbor, Refucilo Winery–pass hand to hand, goblet to goblet, around the table of eight. Hosts showcase array of sweets on a stunning Boggs built-in sideboard.
Sometime after dinner and conversation, when the kids have left the kids’ table after an impressive inhale of flavors, space is made for coffee, libations, and the delicate desserts of piebird and Confections by Casey Renee. Then, a slice of Hannah-Jacobsen-made Coconut Cream pie balanced in one hand and some Classic Apple Pie as backup in the other, and a sliver of cake just for good measure, friends move from the dining room to take in the mansion’s interior and architectural richness.
Past the foyer’s striking blood marble fireplace, young friends pick up Boggs-worthy games in the parlor. A chessboard jumps to life alongside a strategy puzzle. Next door, laughter swells from the moody Bar Room adjacent to an impressive winding staircase that boasts more than enough steps for a kid-to-kid perch.
Winding Down Friendsgiving
With every last crumb and calorie appreciated, some of the dinner crowd cross into Allegheny Park for tree climbing and football. Boggs Mansion’s large parlor window frames their movement like a big screen TV. The Pittsburgh air is cold, the landscape bare, and the sights looking toward Downtown don’t carry the same lushness that they hold in spring and summer, but these Northsiders are unfazed. They grin ear to ear, thankful for family, friends, as well as community.
As the summer glow begins to soften this week from September 8-14, Pittsburgh’s cranking up the weekend events. This week, the city’s focusing on art, food, and culture, inviting you to dive into new discoveries. The best part is, you can bring the whole family along, meaning both you and your little ones can make new memories. Dive on in as the Steel City serves up a feast for all your senses including festivals, tours, art openings, and much more.
Celebrate the work of Yasmine El Meleegy’s new solo exhibition at Mattress Factory’s free and public art opening. The Egyptian multidisciplinary artist and sculptor has been creating new work during her residency in Pittsburgh after being chosen for the 2024 International Open Call. El Meleegy’s practice has been featured internationally at FOR Space (Switzerland), Gypsum Gallery, and Stephenson Pharmacy (Cairo).
Photo Courtesy of St. Peter & St. Paul Ukrainian Orthodox Church
September 12-13, St. Peter & St. Paul Ukrainian Orthodox Church
Pierogies, kielbasa, halushki, borscht, and a number of Ukrainian pastries await you at the 14th year of this food festival. As you dig into all these bites, take a walk through the new vendor area or a church tour. Plus you can even test your luck with a basket raffle featuring plenty of local businesses.
412 Food Rescue honors a decade of fighting food waste and hunger in Pittsburgh with a feast. The event will feature more than 10 top local chefs, including Jamilka Borges (Lilith), Cory Hughes (Fig & Ash), and Justin Severino (Morcilla). Each will create dishes inspired by rescued and sustainable ingredients leading guests to enjoy chef-led food stations, craft cocktails, and live entertainment all evening.
Breathtaking views of the Youghiogheny River Gorge as well as Frank Lloyd Wright’s Kentuck Knob design are a magical way to start off your morning. Grab a cup of coffee and a pastry before you watch sunrise as it comes over the Allegheny Mountains. Then, tour the interior and exterior of the house in the daylight.
Start autumn off on the Allegheny River at Pittsburgh Brewing Company’s annual Oktoberfest. This family-friendly festival features two Saturdays of live music, authentic German food, craft vendors, and the limited-edition release of Herman’s Best Oktoberfest lager. Lounge in the beer garden, shop local vendors, and take part in festivities for kids and adults alike.
Story by Kylie Thomas Featured Photo by Kentuck Knob
With Summer officially closed in Western Pennsylvania and autumn ushering in more regimented schedules, this year Halloween offers a family-friendly Friday night opportunity to let loose a little. But be ready for anything! In late October, Pittsburghers know to prepare for a range of trick-or-treating temperatures. They keep long johns on hand for an underlayer, an umbrella at the ready, and either cozy boots for warmth or strappy sandals to beat the heat.
A Look at the Pittsburgh’s North Side Halloween Celebrations
Regardless of weather, Halloween unfolds on the North Side of Pittsburgh in a most celebratory way. Here, it has become a nod to neighbors and individuality. It’s an invitation to create and be creative, an excuse to break bread as backyard grilling gives way to comfort foods, and even an opportunity to appreciate the enduring architecture in the old homes unique to many of Pittsburgh’s neighborhoods.
Haunted mansion vibes abound on the North Side, making it a perfect Halloween backdrop. Neighbors look forward to the yearly tradition of walking the streets in Observatory Hill and Perry Hilltop. Sidewalks throng with adults with warm drink in hand. Plus all ages of children walk with ever expanding bags of treats slung over their shoulders.
How to Start Halloween in the City
Most years, prior to go-time, locals will haul pots of chili, chicken tortilla, and black bean soups, as well as a batch of homemade breads to Halloween homebase – aka, the residence of photographer Katie Long. A variety of mulled wines and spiked ciders will warm in crockpots as a little something to nip the chill for chaperones as the sun dips below the skyline.
Between 5:30 and 7:30PM, a golden hour casts gentle autumn shadows. Vibrant costume fabrics play well against the hyper color of maples and ginkgoes and age-old oaks. Stiff cardboard DIY ensembles that speak to hours of assembly envelope wee trick-or-treaters. Delight is in the air. Halloween here is a family affair, with room for all personalities.
A few folks man the front door and distribute goodies while watching the festive scene evolve. Others join the door-to-door adventurers – some with calculated routes for visiting favorite neighborhood homes known as the biggest candy bar givers and scariest house drapers. Children and adults alike enthusiastically join the impromptu parade, often collaborating with team concept costumes – Harry Potter’s posse, a band of Barbies, the quartet of seekers from The Wizard of Oz, or a coven of traditional All Hallow’s Eve ghouls.
Don’t Stop the Party After Trick-or-Treating
When the trick-or-treating window set by the city has passed, friends refuel with easy-to-heat one pot stews. The kids indulge in the age-old tradition of trading candy. Two by two and five by five, they congregate on the porch, laughing well past bedtimes. Conversation runs the gamut from costume successes and malfunctions to hot glue gun injuries. Tips are traded for making next year’s carboard suits of armor and optimizing future candy collecting.
It is no surprise that like Observatory Hill, North Side neighborhoods throughout – Brighton Heights, the Mexican War Streets, Manchester, and Spring Garden – have fostered growing collective traditions on Halloween night. These cityscapes don their own disguises, easily transforming into the perfect moody backdrop. Their walkability, fitting urban architecture, and communal spirit have grown these highly anticipated traditions for celebrating more than meets the eye.
Story by Leah Hohman Esser Photography by Katie Long
