Everyone, it seems, is coming to Pittsburgh for the NFL Draft. That isn’t just limited to football fans and celebrities, either: We will soon be graced with the presence of an exceptionally large rubber duck.
The World’s Largest Rubber Duck Flaps Into the Pittsburgh Area This Friday
The world’s largest rubber duck — as declared by its owners, Big Duck LLC — will nest at 10 Foster Plaza beginning this Friday, April 17.
The inflatable waterfowl, which stands 61 feet tall, recently appeared in Westmoreland County at Idlewild & Soakzone. Back in 2013, the Allegheny River held a similar duck for several weeks in 2013; that bird, however, was only half the size of the duck that will arrive this Friday.
Local company Wolfe LLC funds and presents the appearance of the duck which will also feature a pair of pre-draft tailgate parties.
Leave Your Nest, Come to a Party
The rubber duck, which will be visible from the parkway approaching the city, will reach its full height sometime Friday morning. Public Rubber Duck Tailgate Parties are from 11 a.m.-4 p.m. Saturday and Sunday, featuring food trucks, giveaways, photo opportunities (presumably duck-focused) and more.
The duck will remain in place through Wednesday, greeting visitors coming in for the NFL Draft. It will fly off before the football-focused events actually begin, with the official “duck deflation” scheduled for approximately 6 p.m. on April 22.
The tailgate parties and continual duck access from Friday through Wednesday are free to the public (with the exception of limited private events, including a special reception for children at Tender Care Learning Center, scheduled for Monday and Tuesday).
Story by Sean Collier Photo Courtesy of Markowitz Communications
Florence is a city that can wear out even its most ardent admirers. By late afternoon on a chilly day just after the New Year, my family of three was footsore and frazzled, having spent hours in long, disorganized lines and crowds that seemed to multiply around every revered masterpiece in nearly every church and museum.
Taking in a Florence Sunset Food and Wine Tour to Escape the Busy Tourists
We had started ambitiously. We stood in long lines for a glimpse of the luminous Fra Angelico works then on display at Palazzo Strozzi. Just after, we abandoned the endless queue at the Duomo to see, instead, Giotto’s frescos at Santa Croce, slipping next door to admire Brunelleschi’s perfectly conceived Cappella dei Pazzi and its Della Robbia sculptures. We were hardly alone at any point, but at least we could move.
Our afternoon plan—to glide gracefully into the totally overcrowded Uffizi with pre-booked tickets—collapsed in an unceremonious rejection at the entrance because we missed our time slot. We salvaged the day with a detour to San Lorenzo and the Medici Chapel, where Michelangelo’s sculptures brood magnificently over the tombs of two powerful princes. It was all glorious, but by late afternoon we were more than ready to leave the bottlenecked heart of Florence behind.
The tour focuses on the Oltrarno, the “other side” of the Arno—still central, but more “neighborhoody” in feel than the gridlocked streets around the monumental duomo and Uffizi. Just before the tour’s start time, we arrived at Piazza Santa Croce with a few minutes to spare. We took the chance to duck into the Chiesa di Santo Spirito.
Inside, the calm geometry of Brunelleschi’s architecture—those pietra serena columns, arches, and porticos—felt like a harmonious antidote to our day of crowd management. The proportions are so quietly perfect they lower your blood pressure on sight.
Ellie, our guide
By the time we stepped back into the square, the sky was dimming. Our guide, Ellie, appeared. Warm, lively, and impeccably prepared, she radiated enthusiasm. Within minutes, our group of 10 Americans—strangers until that moment—felt like a small dinner party circulating through six stops in this lovely, mostly residential, part of Florence.
A Wine Window into History
DiVin Boccone, a family-run wine cellar and salumeria, sits behind a feature that’s typically Florentine: a tiny wine window, or buchetta del vino, set into the street-level facade. These stone-framed portals date back to the plague years, when wine merchants handed flasks and coins through the opening to minimize contact—an early form of social distancing. Even today, you can walk up to that same little window and order a glass of wine with almost zero human interaction.
Ellie introduces us to a wine window
Inside, we descended into a cellar carved out of the earth by nuns in the 12th century. It felt timeless: cool air, stone walls, and rows of bottles resting in the half-light. Waiting for us: individual plates of charcuterie—silky prosciutto, housemade finocchiona (cured sausage scented with fennel), and a goat cheese and fig “tartare”—along with slices of schiacciata, the Florentine cousin of focaccia.
Our wine glasses filled up with Greco di Puglia, a bright and structured white wine that matched the food beautifully, lifting the richness of the meats and the sweetness of the figs. We no longer felt like tourists, but rather like guests at a neighborhood table.
We Met the “King of Cheese”
Our second stop was a few minutes’ walk away at Sandro and Ivana’s cheese shop, where cheese is not merely sold—it is presided over. Sandro introduced himself as the “King of Cheese,” and then proved it with a crown, donned with sincerity and considerable charm. He and Ivana greeted Ellie like an old friend, and by extension welcomed all of us as if we were regulars.
The tasting was simple but brilliantly instructive:
A 36-month DOP Parmigiano Reggiano, whose crystals, salinity, and long, nutty finish reminded us why it’s truly Italy’s “king of cheeses.”
A one-month-old Pecorino Maremmano, younger, softer, milder, and almost creamy in its delicacy.
Side by side, they told a story of time, salinity, aroma, and texture—with just two cheeses, you understand something essential about Italian dairy culture. Many in our group bought wedges to take home.
Ribollita and a Proper Negroni
Just a few doors away, at Fiaschetteria Fantappié, the evening took a decidedly Tuscan turn.
We started with a sip of Vermentino from Maremma, bright with green apple notes and a clean, saline edge. It cut straight through the chill in the air. Then came a Rosso di Montepulciano, made from Sangiovese Gentile—just a year old, and fresh, fruity, and open on the palate.
They paired both with ribollita, a deeply traditional Tuscan dish and ideal winter comfort food. Yes, it’s “just” a vegetable-and-bean stew, “reboiled” with stale bread folded into it. But you cannot deny its depth of flavor. It is the definition of restorative—thick, hearty, a bit rustic, infused with the long, slow cooking of a cold-weather kitchen. On a damp Florentine night, it warmed us all to the core.
Then Comes a Bonus: Negronis.
The team at Fiaschetteria Fantappié mixed up a batch of their signature Negroni while Ellie told the origin story of Count Camillo Negroni and his namesake cocktail. He always insisted on the correct formula:
Equal parts gin, Campari, and red vermouth
Garnished with orange
Finished with the fragrant oils from a freshly peeled strip of orange zest
For contrast, we also tried a Negroni Sbagliato, in which prosecco replaces gin. Its lighter, sparkling personality was charming, but the classic Negroni—with its precise balance of bitter, sweet, and botanical—is impossible to beat.
Light-as-Air Gnudi and Sun-Soaked Sangiovese
At Trattoria da Ginone, the atmosphere shifted from wine bar to old-school trattoria. Ellie warned us in hushed tones about the formidable grandmother in the kitchen—a real culinary matriarch. However, a very friendly chef named Marco emerged, pan in hand, to cook our dish tableside: spinach and ricotta gnudi. These are, essentially, the filling of ravioli without the pasta—delicate dumplings of ricotta and spinach, rolled swiftly and lightly in flour, then sautéed gently in butter and sage.
They arrived on our plates like little clouds: soft, tender, and barely held together, coated in sage-infused butter and finished with grated Parmigiano. Utterly delicious.
To drink, a Chianti DOCG made from Sangiovese grapes grown under the hot Tuscan sun without irrigation. The wine showed fig and raisin notes, with the warm, full body that makes Sangiovese so satisfying when served alongside rich, buttery dishes. It was another place we bookmarked for a long, unhurried return visit.
Peposo and a Big Tuscan Red
By this point, one might imagine we’d reached our limit. Assolutamente no.
In the large back room of Trattoria Sant’Agostino, we gathered over bowls of peposo—a Tuscan classic said to have originated in nearby Impruneta, the town known for its terracotta. Traditionally, peposo is said to have fortified the brickmakers who fired tiles for the dome Brunelleschi designed for the Duomo.
The dish is spare in ingredients but generous in flavor: beef shank or chuck slowly braised all day in red wine with garlic and lots of cracked black pepper. What arrives at table is dark, silky, and aromatic, the meat yielding to the slightest nudge of a fork.
The wine pairing, a Ciliegiolo, was as memorable as the stew. Big-fruited and open, it hinted at cherries and red berries, with a subtle leather aroma that gave it complexity. Together, the peposo and the wine felt like a master class in wintery Tuscan robustness—hearty, bold, and memorable.
A Sweet (and Storied) Finale
After five stops, logic might suggest that dessert would be unnecessary. Ma no.
Ellie led us back toward the river, to Gelateria Buontalenti near the Ponte Vecchio, just off historic Via Guicciardini. There, among the gleaming pans of gelato, she told us the story of Catherine de’ Medici, who is often credited with bringing Florentine gelato to France when she married Henry II.
Gelato, as it turned out, did nothing to prevent Henry falling madly in love with Diane de Poitiers, but Catherine outlived him by three decades. It’s tempting, despite all medical evidence, to imagine that gelato may have contributed to her longevity. A spoonful of Buontalenti’s cool, creamy flavors certainly made a convincing argument.
It was a simple ending and a perfect one: gelato in hand, the night settling over Florence, and the slightest hint of rain beginning to fall.
Why You Should Try an Eating Europe Florence Sunset Tour
We didn’t linger long in the drizzle to say our goodbyes, but we remember our guide and our small group with fondness. The Eating Europe Florence Sunset Food and Wine Tour did more than feed us well—though it did that, superbly. It reframed the city.
After a day defined by crowds and missed entry times, the tour gave us an entirely different Florence:
A Florence of family-run wine cellars and centuries-old cellars carved by nuns.
Of cheesemongers who wear crowns and treat DOP labels like living documents
Of trattorie where gnudi are still sautéed in butter and sage at the table, and stews simmer all day in red wine.
Of neighborhood bars where a Negroni is not a trend, but a tradition.
On our next trip to Italy, we plan to book with Eating Europe again—whether in Florence or another city. For travelers who crave not just the sights but the flavors and stories of a place, this kind of curated, neighborhood-focused, small-group tour is an invaluable relief from museum lines and jam-packed must-see landmarks.
For us, Florence is still about Brunelleschi’s domes, Giotto’s frescos, and Michelangelo’s marbles. But now it is also about ribollita thickened with yesterday’s bread, Sangiovese ripened under a dry Tuscan sun, and gelato melting just a little too fast as the rain begins to fall on the stones of Oltrarno.
If your next journey to Florence leaves you hungry—for context, for connection, for something more than another crowded piazza—cross the Arno at sunset and let the city feed you. We wholeheartedly recommend that you let Eating Europe lead the way how.
My family’s most recent Italian vacation fell in that sweet, quiet fortnight after Christmas. Our college-age daughter’s winter break is our cue to escape, and more often than not, Italy is where we land—for the art, the architecture, the food, and that easy Italian warmth. This trip was centered on Florence, with quick detours to Siena and Rome. Rome is the city I know best: I lived there for a couple of years in the late 1980s, broke and blissful, walking everywhere, ducking into as many churches as I could to see Caravaggios and Berninis and other masterpieces in the settings they were made for. Those years left me with a mental map of the city that still lives vividly in my mind.
Exploring Eating Europe’s Twilight Trastevere Food Tour
This time, Rome greeted us with a historic rainstorm and the national holiday of Epiphany on January 6—two forces that together nearly shut the city down. With only a brief stay planned, we refused to lose even an hour to the weather. We grabbed umbrellas and set out, rewarded with discoveries like the recently restored church of San Girolamo della Carità. Entirely rebuilt in the 17th century on the site where St. Jerome is said to have lived, it later sheltered Rome’s patron saint, Filippo Neri, in an adjacent monastery. Inside, theatrical Baroque design is fully on display: a French blue ceiling with instruments of the Passion, a lavish chapel dedicated to Neri, and the splendid sense of drama you get so often in Roman churches.
Crossing Into Trastevere for a Different Rome
After hours of churches and wandering about, though, we needed a different kind of sustenance. We had booked Eating Europe’s Twilight Trastevere tour, so at the appointed hour we crossed to the Isola Tiberina to meet our guide.
Riccardo, our guide, greeted our small group with the warmth of an old friend and the charm of the actor he is. He was funny, well informed, and generous with practical advice—an ideal mix of storytelling and helpfulness. Within minutes we knew each other’s names and countries and states: Australia, New York, North Carolina, Colorado. Then we headed south across the Tiber into Trastevere. The name literally means “across the Tiber.” Historically, the neighborhood has stood just outside Rome’s official power center. While the ancient seven hills may be filled with monuments, museums, and ministries, Trastevere has always been more working-class and residential, more about daily life than spectacle. Its pleasures are grounded in food, drink, and the social life of its mostly small, slightly crooked streets. It felt like the right place to taste Rome at twilight.
An Intro to Wine and Roman Cuisine
Our first stop, Spirito DiVino, sits on a quiet side street, its modest entrance belying a remarkable past. The building once housed an 11th-century synagogue destroyed in 1247; Riccardo pointed out traces of the earlier architecture as we entered. Instead of heading to a table in the dining room, we descended a steep staircase into the wine cellar and straight into antiquity: the masonry walls and arches of a first-century BCE Roman villa still support the structure above. Filled with mud over centuries and excavated in 1850, it famously yielded a Roman marble copy of a Greek bronze by Lysippus—now in the Capitoline Museums.
Upstairs in the dining room, the food at Spirito DiVino is as compelling as its setting. Chef/owner Eliana Catalani—formerly a virologist in Nobel laureate Rita Levi-Montalcini’s lab—is now devoted to the Slow Food movement and to exploring Roman flavors both ancient and modern. The kitchen offered us her Magro di Maglio di Marzio, inspired by a recipe from De Re Coquinaria (The Art of Cooking), the famed ancient cookbook attributed to Marcus Gavius Apicius. Whether or not Apicius himself compiled it, the book offers an extraordinary glimpse into Roman-era cooking, long before tomatoes, potatoes, chili peppers, squash, corn, chocolate, or vanilla arrived from the Americas. Instead, cooks created flavor from onions, leeks, garlic, fennel, celery, fresh herbs like dill, parsley, oregano, thyme, and rosemary, plus spices like cumin and coriander.
A Dish So Good You’ll Want to Make It at Home
Chef Catalani’s interpretation of Apicius’s porcellum oenococtum—suckling pig braised in wine with leeks, coriander, cumin, pepper, and vegetables—was astonishing. The flavors were layered and complex yet completely integrated. As we tasted, we fell into silent admiration. Paired with an Umbrian Sangiovese from Lungarotti, it was easily the best thing my family ate on the entire trip. I’m determined to reverse-engineer a home version, with a hunch that adding celery seed or lovage seed may be crucial. With help from Chef Catalani’s son, Romeo, who guided us to an online recipe, I will try to recreate the dish. I’m certain the written recipe doesn’t reveal all of her secrets, so several trials may be necessary.
Note: A few years ago, I managed to arrive at a successful version of an old Neapolitan recipe we enjoyed on a previous trip to southern Italy, Genovese Classico.
Aperitivo, Bakeries, and Old-School Roman Flavors
Riccardo subsequently led us to Ercoli, an eight-year-old Trastevere restaurant and food hall. It was originally founded in 1928 in the Borgo Pio neighborhood near the Vatican. Think of it as the Roman answer to Eataly, but without the theatrics or the hype—just luminous food and a lovely environment. The counters display cured meats, pristine cheeses (about 140 of them), shelves of wines from Italy and beyond, and pantry goods chosen for excellence and local provenance.
At a long communal table, Ercoli introduced us to the Select Spritz. Created in Venice in 1919 by the Pilla Brothers, this tasting of Select was a first for me, despite nearly four decades of Italian food obsessions. I always avoid Aperol—too sweet and rarely a good match for food—but Select is another proposition entirely: herbal, slightly bitter, with a subtle spicy edge that makes it a wonderfully food-friendly aperitivo.
They poured the beverages to accompany a charcuterie plate made up of fior di latte mozzarella from Molise; bruschetta layered with burrata over a vivid spread of fried zucchini, oil, lemon, garlic, and mentuccia (Roman mint); and thin slices of speck from pork shoulder, lightly smoked and air-cured for 8–10 months. The spritz’s bitter-herbal notes cut beautifully through the mozzarella’s milky calm, echoed the green brightness of the mentuccia, and met the speck’s salt and smoke head-on. We could easily have settled in at Ercoli for the entire evening.
Family and Food Go Hand-in-Hand
Instead, we followed Riccardo a short distance to Biscottificio Innocenti, family-run bakery without so much as a sign on the door. It doesn’t need one. Locals come out of long habit…perhaps even addiction! And the aroma attracts passersby, as well.
Inside, trays of just-baked cookies emerged from a long, antique oven. After a generous tasting, our entire group bought boxes “for later.” Kenny Dunn, owner of Eating Europe, spent some time with us here, adding friendly banter with the owner (and with us) to our visit.
From sweets we moved back to savory at La Norcineria di Iacozzilli, a 101-year-old butcher shop specializing in pork and cured meats. The third generation of the Iacozzilli family runs the counter now, sourcing meats, wines, and other specialties from family farms in Lazio, Marche, Abruzzo, and Molise. Here, Riccardo wanted us to taste a typical Roman porchetta. Made from a deboned suckling pig, seasoned with salt, pepper, lemon zest, and a paste of garlic, fennel, and herbs, then tightly rolled and roasted—traditionally on a spit over open flame—porchetta is a real treat.
Iacozzilli’s version got the dish just right: deeply savory, with garlic and aromatics present but not aggressive, and enough fat to keep everything juicy. Thin slices were served atop pieces of homemade pane casereccio, the rustic Roman bread with a chewy caramelized crust and a moist, open crumb that drinks in juices. Iacozzilli’s pairs this with two wines from Ciù Ciù in Le Marche: Merlettaie, a white made from Pecorino grapes, and San Carro, a red blend of Sangiovese, Merlot, and Barbera. Both did their job well, letting the pork stay center stage.
Roman Street Food
Next came Supplì, devoted to classic Roman street foods. The name comes from Rome’s classic rice croquettes—or arancini elsewhere in Italy. Supplì’s counter is always full with just-fried morsels: arancini with molten mozzarella, meat ragù, or chicken livers; pasta al forno; lasagna; pizza al taglio; roasted vegetables and meats.
The pace is nonstop, with neighbors popping in and out, ferrying paper-wrapped foods home or eating standing up in the doorway. We did the latter, standing just outside with Cacio e Pepe supplì in hand. The crunchy crust gave way to rice filled with a dollop of peppery and gooey cheese—a fun, street-food riff on one of Rome’s most revered pasta sauces.
It was hard to believe that we still had two stops to go, but Riccardo advised us to rally because much-praised restaurant Rione 13 was preparing two pastas for us: Rigatoni alla Gricia and Penne all’Amatriciana.
Classic Pastas
These are two of the four most famous, and most beloved, pasta sauces of Rome. The others are Carbonara and Cacio e Pepe. Each of them turns humble pantry basics into culinary poetry. I would cancel absolutely any plans at any time to have one of these dishes prepared by a Roman nonna – without a recipe, in her everyday kitchen, cooking by instinct and tradition. Gricia is the simplest: guanciale, pecorino Romano cheese, and black pepper. Don’t be fooled by its rustic sincerity into thinking it’s some kind of compromise: it’s stunningly delicious.
Carbonara builds on that base by adding egg yolks (or, in some family recipe books, whole eggs) and more pecorino Romano, to create a creamy, flavorful sauce. Amatriciana skips the eggs and adds traditional tomato sauce and a touch of pepperoncino. The acidity and spice lift the flavor so beautifully. (It’s my favorite.) Cacio e pepe skips the guanciale altogether, relying on black pepper, pecorino Romano, and pasta water (and a little skill) to arrive at a creamy, nuanced, and wholly satisfying sauce.
Rione 13 brought their gricia and amatriciana pastas to our table in enormous copper pentole (skillets) and Riccardo finished the sautéeing tableside. He kept the pasta al dente and served it up piping hot. The food was so delicious that, to be honest, I have no idea what wine we drank. It didn’t matter. We will certainly return here on a future trip.
Gelato and Goodbyes
We lingered here for what seemed like a very long time, enjoying each other’s company, and Riccardo’s story of life in Rome, as well as Genova, his city of birth, and Venice and Milan, where he has spent a lot of time. It was difficult to roust ourselves to move to the last stop for gelato, but we made it to Fatamorgana.
Known for its inventive, clean flavors, the shop felt like a palate cleanser in every sense. We gravitated toward fruit-forward scoops—bright, clear, and ideal after the deliciously rich food we had enjoyed. Standing there with gelato in hand, under damp winter skies in a neighborhood that has seen generations of Romans do exactly the same thing, we promised ourselves we’d be back—with emptier stomachs and even more time to wander.
Why Take Eating Europe’s Twilight Trastevere Food Tour
Eating Europe’s Twilight Trastevere tour is an elegant shortcut to exactly what most travelers are hoping for but rarely find on their own: real neighborhood places, dishes with a sense of history, and a guide who can connect the food on your plate to the city around you. We loved how this well-curated evening threads together ancient history, multigenerational shops, classic Roman cooking, with appropriate wine pairings throughout. If you’re planning a Roman itinerary heavy on museums and monuments and shops, I’d recommend that you hand over the reins to Eating Europe for an evening. Book in advance, especially in high tourist season. Arrive hungry and curious, and relax—bite by bite—into the sincere and earthy appeal of Trastevere.
When the long march toward summer starts to feel like it’s dragging, Bourbon Cookie Bars ought to be in your hygge toolkit. A soft cookie bar full of pecans, raisins, and chocolate chips combines with a generous layer of boozy bourbon buttercream that will help make the chilly edges of any afternoon go pleasantly fuzzy. As with most cookies and bar recipes, you can add a dash of sustainability to the recipe by substituting a fifth of the flour by weight (40g, in this case) for a climate-resilient flour like rye, millet, or Kernza.
What is Climate-Resilient Flour in These Bourbon Cookie Bars?
Climate-resilient flours come from grains and crops that are better adapted to withstand environmental stress such as droughts, poor soil, and temperature swings all while requiring fewer chemical inputs. In the context of these Bourbon Cookie Bars, swapping in a portion of rye, millet, or Kernza flour adds a subtle nutty taste and a slightly heartier crumb along and helps practice sustainability. Kernza, for example, is a perennial grain with deep roots that help prevent soil erosion and capture carbon, while flours like millet thrive in dry conditions with minimal resources.
For those hard days where a sweet treat is all that can heal your soul.
Ingredients
Scale
1 ½ cups (195g) flour
¾ tsp baking powder
¼ tsp salt
¾ cup margarine, softened to room temperature
¾ cup light or dark brown sugar
1 ½ tsp vanilla
2 eggs
⅓ cup bourbon
1 cup toasted pecan pieces
½ cup raisins
½ cup chocolate chips
For the frosting:
3 ½ cups powdered sugar
6 tbsp margarine, softened to room temperature
1 tsp vanilla
3 tbsp bourbon
Instructions
Preheat the oven to 350F and lightly grease a 13 by 9 inch pan.
In the bowl of a stand mixer, beat the margarine, brown sugar, and vanilla on medium speed until the texture is fluffy and the color has lightened somewhat.
Add the eggs one at a time, then beat on low-medium speed until well combined, scraping down the sides of the bowl after each addition.
In a medium bowl, whisk together the flour(s), baking powder, and salt. Add this dry mixture to the margarine mixture alternately with the bourbon, in three parts each.
Using a spatula, stir in the pecan pieces, raisins, and chocolate chips.
Bake for 20-25 minutes.
While the bars cool, prepare the frosting in a stand mixer. Combine the margarine and one cup of the powdered sugar, mixing on low-medium speed until well combined. Alternately add a tablespoon of bourbon and about a third of the remaining powdered sugar at a time, mixing after each addition (incorporating both ingredients gradually helps keep the frosting extra smooth). Add the vanilla.
Once the bars have cooled, frost them directly in the pan using an offset spatula.
Bars keep for up to four days in an airtight container at room temperature.
Recipe by Caroline Saunders Photography by Dave Bryce
Puff, puff, pass, Pittsburgh! 4/20 is right around the corner and even though we live in Pittsburgh where THC is not recreational, hemp is always an option for enjoying the same effects without the medical card. Thanks to federal law (for now, as changes are coming in November 2026), hemp products can legally contain cannabinoids that offer similar effects compared to traditional THC. When heated, certain cannabinoids (like THCA) convert into THC, which produces psychoactive effects. The important part about taking part in legal hemp though is that you do it in a safe way. While 4/20 culture encourages taking whatever you can get your hands on, it’s better to be safe rather than sorry and get your product from a trustworthy source.
Pittsburgh has a number of hemp, dispensaries, and smoke shops that use third-party tests and obtain from premium sources, sometimes even by growing their own! This means whether you’re a stoner through-and-through or just a little canna-curious, there’s something at each store for you. Seriously, just because you see a tag say Delta 8 or Delta 9 does NOT mean it’s immediately “weaker”. It’s simply another form with its own range of effects.
Please note: THC references below include hemp-derived cannabinoids that are federally legal under certain limits and may differ in source, potency, and effects from products found in medical dispensaries.
Pittsburgh Shops for 4/20 Supplies: Flower, Edibles, Equipment, and More
No matter if you know exactly what you want or have no clue, Thee Hemp Co. is friendly support for all those participating in 4/20. Every product that you see on the shelves comes from their own producer in California. All products are third-party tested and you can talk to any staff to see what dosage or strain would be right for you. Shop through gummies, chocolates, syrups, drinks, flower, wax, and so much more. You won’t believe the amount of ways there are to enjoy THC nowadays. Not to mention, Spring, the owner of the Allentown location, is one of the most welcoming shopkeepers and she’s always down to chat. It’s my personal favorite shop around the city and the place I feel most comfortable trying something new at.
Over in Regent Square, Black Bear Dispensary is all about personalizing your perfect experience. Here you’ll find quality hemp and premium products and you’ll even know exactly where your product is coming from and what’s in it. While co-founders Jesse Worsk and Carrie Worsk come from Meadville, their Pittsburgh franchise is just as intimate with person-to-person service as well as savings each and every week. But, if you’d rather order for pick-up they have all their products and third-party testing information on their website as well.
Women-run, women-owned, must we say more? Whenever women are at the forefront, you know you’re getting a thorough shopping experience. Their cannabis boutique in Pittsburgh has everything you could need from bath and pet products to topicals and edibles. Think of it as a way to treat yourself by picking up your 4/20 supplies and maybe even a cute accessory for the home. Plus, no worries if you can’t roll if your life depended on it, they have plenty of pre-rolls ready to go so all you have to do is light and kick back.
Roll up to a franchise of the largest hemp-derived cannabinoid dispensaries from Wisconsin. This company’s goal is to supply a wide selection that ensures there is something for everyone. Since every person is different, they are sure to have a large stock of hemp derived cannabinoids like Delta-8 THC, Delta-10 THC, THCP and THCA. In case those letters mean nothing to you, it basically shows the range of experience you can have from something light and tingly to something heavy hitting and everything in between. The shop even has a guide on their website to help break it down or you can always stop in in-person to talk with an expert on what’s right for you.
The name of this store over in Robinson sums up their mission statement. Looking for relief? The staff are happy to help you browse CBD products with no THC that bring relief to pain, stress, and so much more. Or, you can go the recreation route, THC. Not to mention it’s family-owned and operated to make sure their products are pure and their relation to their customers stay strong.
Don’t go into 4/20 with a dirty device, stop by Keepin It Glassy to pick up your dream piece. Whether you prefer a pipe, waterpipe, or dab rig, they carry top-quality glass that holds up over time. They even have Stündenglass Gravity Infusers that are one of the craziest pieces you’ll ever see. It works with a flipping function that runs the water from top to bottom giving you the coolest and most concentrated hit possible. You can even grab a new grinder or ashtray while you’re at it. There are also a number of edibles and drinks at the counter in case inhalation is not your preferred style.
Curated Flame is your one-stop shop for all your smoking supplies from papers to vintage lighters and more. It’s where you can find lighters that look like small cats, record players, pianos, boats, and just about anything else you can think of. Their right wall fills with jars of various strains while edible-types can be browsed at the front counter. One of the coolest parts about Curated Flame are their Stoner Gumball machines that let you get a mystery capsule that could contain free rigs, smokables, lighters, samples, and even large pieces worth every penny.
In case you’re more interested in how THC or CBD can help you, we talk with various Pittsburgh establishments about how to start using CBD and THC too.
While I am more than well-versed in the world of wine, the science of spirits is not something that I have yet mastered. To be sure, I’ve enjoyed my fair share of them, and I’ve even engaged in some formal learning on the subject through the London-based Wine and Spirit Education Trust (WSET) Awards in Spirits. That said, whisky – or whiskey, as it’s typically spelled in Ireland and the United States – and Scotch, in particular, isn’t something about which I knew very much. Thankfully, that recently changed after experiencing a guided Scotch sampling at Carmella’s, a landmark establishment on Carson Street.
A Lesson in Scotch and Tasting at Carmella’s Plates and Pints
First thing’s first: what exactly is Scotch, anyway? At the most basic level, Scotch is whisky that comes exclusively from Scotland. It is distilled from malted barley and other grains and aged for a minimum of three years in oak barrels. There are all sorts of additional details surrounding its legal definition covered in the 2009 Scotch Whisky Regulations. Some have age statements, some can be blends – including from different distilleries – and all come from one of the five growing areas recognized by the Scotch Whisky Association. Put simply, all Scotch is whisky, but not all whisky is Scotch.
To help those of us in attendance get better acquainted with the nuances of Scotch, Tim Koltonski, our expert guide, selected seven whiskies to illustrate many of the different styles produced.
Beginning with Monkey Shoulder, a blended malt Scotch – in other words, a blend of single malts from different distilleries – we embarked on our learning journey. Noting its popularity in cocktails, Tim also filled us in on the whisky’s colorful name: “Monkey Shoulder” refers to an injury affecting maltmen who turned barley by hand.
Left: Mark Chutko, Associate Publisher and Stephanie Cravotta, Director of Digital Advertising at TABLE Magazine. Right: Justin Matase, Publisher at TABLE Magazine.
How to Taste Scotch the Right Way
I approached the tasting similarly to the way I taste wines. First contemplating the beverage’s color in the glass, which, for our first pour, was a deep copper, I then moved to the nose by taking deep, brief sniffs (adding some water helps mellow the burn of alcohol and allows you to get a better sense of its aromatic profile). Finally, it would be time to taste – not by simply knocking it back, but instead by carefully swishing it around my mouth and coating all of my palate in order to give it a full evaluation. This was the process that I’d repeat for each of the seven Scotches for the evening, being sure to have a spittoon on hand.
The Monkey Shoulder, like all of the whiskies we enjoyed, was not for the faint of heart. In nearly all samples, aromas and flavors of vanilla and toasted, spicy oak were readily apparent, and they certainly had a warming effect. As we progressed through the bottles, which included 10-year offerings from Glenmorangie and Springbank, as well as 12-years from Glenfiddich and Highland Park, I was struck by noticeable differences in levels of smokiness owing to the influence of peat and peaty water involved in the Scotch production. One bottling in particular, Ardbeg’s Wee Beastie 5-year, had a smoky intensity reminiscent of sitting directly next to a campfire.
Don’t Let the Smell Put You Off
To my nose, there was a peculiar aroma that I found in every single whisky: Band-Aid. When I mentioned this to Tim, he noted that this was a relatively common refrain from some tasters. As it turns out, this smell comes from phenolic compounds, cresols, that release as producers dry barley over peat fires. Not only, then, does this process influence the beverage’s smoky character, but it also contributes to this somewhat medicinal aroma that many tasters notice in Scotch.
Left: Keith Recker, Editor-in-Chief at TABLE Magazine. Right: Jeff Milliner, Director of Marketing and Communications at Family House
What struck me most, though, for a distilled beverage was the way in which different vegetal notes came through, showcasing the agricultural nature of the whisky. With many spirits, neutrality is the goal, but these pot-distilled tipples ooze character, and it’s impossible to forget the base materials used to produce them. Similarly, a certain briny or saline character reveals a true sense of place; you can practically smell the salty breezes of the Scottish coast in many examples.
The Final Consensus
In the intimate setting of Carmella’s upstairs private room, my fellow tasters and I learned a lot about Scotch and expanded our collective horizons. Unsurprisingly, there was no one clear “winner” when it came to preferences; some in the room preferred the more neutral expression of Glenmorangie, for example, and others were more keen on Highland Park’s citrusy and honeyed character, owing to aging in used Sherry casks (I, too, leaned in this direction).
Spider Matthews
The most important takeaway, though, was that Scotch is far from a monolith. The evening was a delightful reminder that there’s always more to know, more to try, and more to push ourselves outside of our comfort zones. And when the temperatures drop, much like they did the evening of the tasting, it just might be worth considering the warming properties of a smoky, smooth Scotch.
From Left: Michael (Regé-Jean Page) and Anna (Halle Bailey) in You, Me & Tuscany, Directed by Kat Coiro
Sure, the name sounds like a frozen dinner for two — but we don’t go to rom-coms for refinement. We go, mainly, for good looking people falling in love in good looking places. You, Me & Tuscanycertainly has those ingredients.
You, Me & Tuscany Movie Review: It’s The Little Mermaid — And She’s After a Bridgerton Story
Like many a romcom protagonist, our heroine is in need of a change. Anna (Halle Bailey, best known for the title role in Disney’s live-action The Little Mermaid) has been scraping by as a house-sitter since the death of her mother. She spends a night at a bar with Matteo (Lorenzo de Moor), a handsome Italian stranger, who encourages her to follow a dream and visit Tuscany — and conspicuously mentions his magnificent, vacant villa.
Sparks don’t ignite, but she takes the encounter as a sign and immediately sets off for Tuscany. (European travel is so easy in the movies.) She makes her way to Matteo’s villa, planning to crash for a few days … only for family to discover her and accuse her of robbing the place. A wacky mix-up leads to the family believing that Anna is actually Matteo’s fiancée — and a series of credibility-straining misunderstandings leads her deeper and deeper into the subterfuge. Her cover is threatened when she develops feelings for Matteo’s impossibly hunky cousin, Michael (Regé-Jean Page of Bridgerton fame).
You’re Here for the Hot, Not the Plot
You, Me & Tuscany comes from the variety of romcom meant to provide a numbing distraction, not uproarious laughter. Fizzy as an Aperol Spritz, it is a series of pleasant people having pleasant conversations; even when conflict arises, everyone is polite and understanding. (A brief brawl between the cousins feels more like posturing than a power struggle.)
There’s nothing wrong with this type of entertainment, necessarily, but there’s not much to recommend it. The script is short on jokes — some jokes actually appear to have been added in post-production, presumably after studio notes — and the chemistry is lacking. Bailey is charming, as is the photography, but it adds up to little.
It’s a film teetering on the fine line between a pleasant, escapist watch and one not worth bothering with. Late in the proceedings, an old Italian nonna with a cartoon accent asks Anna, “You wanna tap that ass?” That moment firmly shoves You, Me & Tuscany off of that fine line and into the bargain bin.
Meanwhile, at Home: Sharks
The premise of Thrash, a quick and violent thriller on Netflix, couldn’t be better. A hurricane hits a small South Carolina town. The storm surge floods the city, immediately destroying a tanker truck from a meatpacking plant. The tanker leaks blood into the flooded waters of the town. So, naturally: The flooded town is filled with sharks. It’s like Sharknado, but plausible (enough).
Phoebe Dynevor, Whitney Peak and Djimon Hounsou lead an ensemble cast trying to navigate shark-infested streets and kitchens; director Tommy Wirkola, of Dead Snowand Violent Night, keeps things brisk and just over-the-top enough. This is the precise type of movie that streaming should be presenting: fun, frivolous thrillers that make a sleepy evening more enjoyable.
Spring Haus is the brainchild of Sara Droz, whose pop-up boutique featuring hand-curated items (procured from her far flung travel adventures) offers an elevated shopping experience in the East End of Pittsburgh.
Sara Droz’s Spring Haus Pop-Up Shop Comes to Pittsburgh to Fill Up Your Home
Say it out loud: Haus, not House. Not a misspelling. Not a typo. But rather some fun word play using a European spelling of “house” conflated with a Pittsburgh pronunciation.
The event, which will take place April 11, 12, 18 and 19 in Point Breeze, features both locally designed and internationally sourced pieces. Droz transforms a mid-century house into the combination of a concept store and a design showroom. “It’s a more progressive way to shop,” she says. “I hope we can go beyond the standard brick and mortar store. It’s much more of an experience, and we need more experiential retail in Pittsburgh.”
Droz’s experiential marketing career, combined with a background in fashion, prepared her perfectly for bringing such innovative ideas to life. She ran pop-up events for brands such as Goop, promoted the Summer Olympics in Rio for Instagram and enjoyed great success selling accessories out of trucks in New York and Los Angeles.
Unique Name, Unique Finds
Spring Haus might be unlike anything else available in the region. The experience is meant to feel eclectic and fun — and definitely not run-of-the-mill. T-shirt designer Alex Gracik and floral designer Alex Halpern, plus Sprig Coffee, will be on-site. As a guest, you’ll meet Droz herself, who is eager to show you her latest finds; she likes to introduce “fresh, designer-driven” items. Look for unique clothing such as caftans from Greece or tailored basics from Denmark — or choose from a great selection of raffia handbags from Italy. Perhaps you should consider refreshing the look of a room with a new Moroccan rug?
Take a Dip, Whether Near or Far
Droz is the founder of Dip A Toe, a travel site offering travelogues, e-commerce and small group travel trips she’s calling Dip A Trips. She landed on the name after years of traveling for work — and learning to squeeze in short bursts of personal travel amid business. She became quite adept at maximum exploration within a minimum time frame, hence “dipping a toe” into a new place. Currently, the site advertises an 8-day tour of the North Atlantic Faroe Islands offered this July.
When asked what she loves most about her work, Droz replies, “Mostly, that it doesn’t feel like work. I love sourcing products, getting to know the people of a place, and understanding the texture of a place. I feel like [seeing different countries] makes you a better person in your day-to-day life — when you gain a global perspective.”
Beauty and Function in Fashion and Philosophy
Her style philosophy involves the belief that fashion should function in a beautiful way. Function is a key component of her personal style, and Droz adheres to the notion that “real style is not delicate and very useful.” She relishes beautiful, simple, well-made goods with a purpose.
Her personal aesthetic undoubtedly influences her shopping choices, and she has developed a carefully thought-out process for choosing items to feature on Dip A Toe’s site. “What is sold is dictated by place first and foremost. It’s important that I touch and feel the product, and I like to know the designers personally.”
Droz hosted a similar immersive retail experience, Holiday Haus, last December; that event was gift-focused to help guests shop for the holidays. Spring Haus is more self-focused, with fewer small giftable items and more personal items. Sara points out there are “more clothes, more handbags and these amazing Moroccan rugs, which I am most excited about. We’ve all been inside for months and it’s time to think about getting out and finding what makes us happy. Spring is the time where it’s really fun to shop.”
Filipino cuisine is having a well-deserved moment, and there’s no better way to explore it than by cooking it yourself. These six Filipino recipes offer an introduction to the bold, comforting, and layered flavors that define Filipino food. Between recipes for breakfast, dinners, or something for snack time, this collection covers the full spectrum of a Filipino table.
These recipes come from Pittsburgh’s Chef Rafe Vencio of Amboy, whose cooking is rooted in Filipino tradition from his childhood in the Philippines. His goal is to bring those Filipino specialities to a wider audience by showcasing how delicious and simple they can be to make. Dive into his recipes below and be sure to serve them to your whole table of loved ones as Filipino cuisine is meant to be shared.
Filipino Recipes to Taste Authentic Cultural Cuisine at Home
Ukoy is a regional specialty, and the ingredients vary a little depending on where in the Philippines. Squash and kamote (sweet potatoes) are staples with other variations adding bean sprouts, carrots, as well as taro root. Shrimp is also a common ingredient, and the variety and size depend on the region’s specialty. This particular recipe uses dried shrimp, which you can find at any Asian grocery. But fresh shrimp can also be substituted or omitted to make the recipe vegan. Vinegar is the best accompaniment for this and is excellent as a snack.
Commonly called Torta in its shorter name, this is widely popular in all parts of the Philippines. The simple version only uses eggs, but some variations include cooked ground meat or crab meat for a heartier dish. Patis (fish sauce) is the first choice for condiment, but banana ketchup is also another Filipino favorite. Best served with hot white rice and accompaniment to fish and seafoods.
Rice cakes in the Philippines comes in many variations, this recipe is a boiled version that is easy to make at home. This is a widely popular snack found everywhere in the Philippines. There are some variations to this recipe like toasting the coconut, but it can vary depending on the region. The texture is like the Japanese mochi.
The simple version of this recipe only uses mung beans and glutinous rice, but other root vegetables like taro root and sweet potatoes with saba (also called Thai banana, short and stubby) and jackfruit are optional. Typically enjoyed as an afternoon snack or dessert.
Arroz Caldo translates to rice porridge, which is a Spanish influence, there are some variations depending on which ingredients are used. This dish is a popular snack even though it’s more like a meal, and common remedy for the sick.
Similar to the Spanish Ceviche, the addition of coconut milk adds sweetness and balances the acidity well. Traditionally made with Calamansi, a citrus endemic to the Philippines, a combination of lemons and limes works as a good substitute. Other types of fish like tuna works well with this recipe, any fresh seafoods and shellfish can also be used. Tapioca crackers are an excellent accompaniment to this dish, but you can also use tortilla chips or other cracker/chips of your preference.
It’s not often an interior designer has the chance to create a dream house from scratch for childhood friends.
California Style Hits Pittsburgh
But that’s what Elysa Roberts of Elysa Roberts Interiors did for a Fox Chapel couple and their three young children. The homeowners, Elyssa’s onetime schoolmates in Zanesville, Ohio, lived in California for several years before moving to Pittsburgh, just two hours from their hometown. Elysa’s design challenge was to help her friends adjust from sunny Cali days to our region’s predictable gloom.
Elysa worked with the clients and Infinity Custom Homes from blueprints to move-in, a process that required excellent communication. In-person meetings kicked off the project but regular Zoom meetings with 3D renderings ensured everyone was on the same page. Happily, the owners were “very trusting, and gave me freedom,” she says, along with a flexible budget.
Midwestern warmth with a California vibe
“I love mixing styles, so I thought, ‘Why not mix geography?’ “ Elysa says. “ Let’s combine classic midwestern warmth with an easy-going California cool vibe.” Pairing comforting traditional details with an airy, relaxed West Coast style created a home that feels inviting, carefree, and timeless.
“When you have humans involved, you have to have Plan A, B, C, D, E, F and G”
The 6,000-square-foot house, which took three years to complete, has just about everything anyone would want: stunning living space that also is usable and durable enough for the whole family, including the dog… a third floor where the kids can entertain and play…a basement with a movie theater and wine cellar…outdoor spaces to die for. Every piece that went into the house, I touched,” Elysa says, from architectural elements to interior finishes and furnishings to landscaping, every detail reflects the shared vision.
Simplicity in white, black and gray
White oak flooring with a rough finish from Mullican along with custom rugs from Weisshouse meld a California casual feel with the Midwest tradition of hardwood. White, black, and gray cabinetry from Cabinetworks Group, countertops by Caesarstone, Datile Porcelain Slabs and HanStone, and tile from Atlas Concord and Tile Bar unify the spaces. Consistent hardware from Amrock, Elements, and Jeffrey Alexander accentuate the flow. Large-paneled black windows and doors by Kolbe/Allegheny Millwork invite the outdoors in.
Wallpaper often launched the concept for a room. “We’d pull the[modern] wallpaper, and then we’d bring in timeless pieces like crown molding or the coffered ceiling in the dining room,” Elysa says. She sourced wallpaper from 16 different purveyors, including Casamance, Drop It Modern, Eskayal, Flat Vernacular, Kravet, Milton & King, and Pierre Frey and Thibault.
A mix of high and low sources
All the furniture is high-end, but much of it came from relatively affordable brick and mortar and online stores: Anthropologie, IKEA, Esty, Home Goods, Safavieh, TJ Maxx, West Elm, and Serena & Lily. Some pieces have traditional lines but subtle modern fabric; other pieces are contemporary but sport traditional fabric, such as colorful velvet. Fabrics were sourced from Brentano, Fabricut, Pindler, Rebecca Atwood and Thibault, and others.
Moving from room to room, perhaps the happiest surprise is the array of bright playful chandeliers that anchor them. “Sometimes the most fun is when you throw something unexpected in a traditional space,” Elysa says of the lighting, sourced from Currey and Co., Cyan Design, Hudson River Lighting, Safavieh, Monte Carlo, Restoration Hardware, and others.
Draperies or shades (Hunter Douglas) used sparingly, and artwork, were the last things put in place, nicely finishing the rooms. “The art really charms it up,” says Elysa.
The exterior blends styles, too
The exterior of the house also blends old and new, West and Midwest. The clean lines of the house are contemporary, but the gables and white German schmear finish recall Old World Tudor roots. PSW Landscaping turned the “perfect Midwestern backyard,” as Elysa describes it, into a total SoCal experience. Instead of traditional curves, the landscape has straight lines, angular features, cool tones, modern lighting, and turf grass. The pool and sunken hot tub with nearby seating and sunning areas, an outdoor kitchen, and a bocci court make it perfect for parties.
In business since 2019, Elysa did not take a typical route to interior design. At Ohio’s Muskingham University, she majored in business economics and English. Later, she earned an MBA and a master’s in information science there and went on to work for a software consulting firm. All the while, however, she was designing for friends, and she and her husband were renovating homes. In 2019, she took the leap, and her Zanesviille-based design team has been in demand ever since on projects ranging from Columbus to Pittsburgh and beyond.
Plan A, B, C, D, E, F, and G
“I feel everything I have done has helped me run a successful business, both on the creative and business side,” she says, noting that people often don’t realize interior design involves a lot of behind-the-scenes moving parts with vendors, shipping, delivery, and installment posing complications. “I always say, any time you have humans involved, you have to have Plan A, B, C, D, E, F and G.”
With this project, when she finally was able to coordinate all the deliveries and schedule moving day, “It was like Christmas Day,” she says. These days Elysa is enjoying her friends’ dream house as an occasional guest. “It was fun to have so much freedom,” she says.
