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Pittsburgh Events: Your Guide to July 7-13

By
Kylie Thomas
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A costumed actor in The Screwtape Letters in Pittsburgh sits on a small chair on stage as the devil watches from the back.

We love summer in the city of Pittsburgh because there’s always something happening to keep us on our toes! This next week in the city, events are keeping July 7-13 busy for families, performers, and festival-goers. Choose between taking a break in the cool to view a show or venture into the sun for exciting fun all week long. After all, the summer is nearly halfway over!

Pittsburgh Events Happening July 7-13

A group of four girls with colored hair sit at Cranberry Township Community Days.
Photo Courtesy of Cranberry Township

Cranberry Township Community Days

July 10-12, Cranberry Township Community Park

Cranberry Township’s signature event, CTCC Community Days 2025, returns for a three-day extravaganza. This celebration features over 260 food vendors, local businesses, and nonprofit organizations at Cranberry Community Park. Attendees can enjoy live concerts, a beer and wine garden, a home run derby, and a spectacular fireworks display. It’s a weekend party for the community benefiting the whole community as well.

A group of dancers in yellow dresses with light shining through them.
Photo Courtesy of Texture Contemporary Ballet

Infinite Abundance

July 11, New Hazlett Theater

Experience Infinite Abundance with Texture Contemporary Ballet as they open their 15th Anniversary Season. This captivating production explores various forms of movement, featuring world premieres by world premieres by Madeline Kendall Schreiber and Haley Nolan. The program also marks the return of Glimpse, which was choreographed by Alan Obuzor for Texture’s very first performance in 2011.

The Picklesburgh bridge with a blow up Heinz pickle on them.
Photo Courtesy of Picklesburgh

Picklesburgh

July 11-13, Downtown

Pickle lovers and brine connoisseurs rejoice! Picklesburgh, Pittsburgh’s beloved festival celebrating all things pickled, is set to take over the bridges of Downtown Pittsburgh. This festival is even one of USA Today’s 10 Best Readers’ Choice Specialty Food Festival for the fourth consecutive year. Join in the fun with unique pickled food and drinks, enjoy live music, and don’t miss the famous pickle-themed contests. This year the festival expands further over the main bridges that connect Downtown to the North Shore. 

Kids play through a cardboard box maze at Westmoreland museum near Pittsburgh.
Photo Courtesy of Westmoreland Museum of American Art

A-MAZE-ING Summer Saturday

July 12, Westmoreland Museum of American Art

Get lost in a world of art and amazement with free admission to the Art Maze, the Westmoreland Museum of American Art’s most unique experience yet. Witness a mind-bending performance by award-winning escape artist Michael Griffin, as seen on America’s Got Talent and Penn & Teller: Fool Us. Enjoy maze-themed art activities, music, and much more. Food and drink options will be available for purchase for those with a magical appetite. 

A costumed actor in The Screwtape Letters in Pittsburgh sits on a small chair on stage as the devil watches from the back.
Photo Courtesy of The Screwtape Letters

C.S. Lewis’ The Screwtape Letters

July 13, Byham Theater

Experience the wickedly funny and thought-provoking world of The Screwtape Letters. This acclaimed theatrical adaptation of C.S. Lewis’ classic novel offers a unique view of spiritual warfare from a demon’s perspective. Join His Abysmal Sublimity, Screwtape, in his eerily stylish office in hell as he plots to ruin a human soul. Starring Brent Harris, a Q&A session follows the matinee and evening 90-minute performances.

Story by Kylie Thomas
Featured Photo Courtesy of The Screwtape Letters

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Biking the Three Rivers Heritage Trail in Pittsburgh for a Picnic

By
Abdul Rafay
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Three sisters stand on a sidewalk in front of a building with red trim, next to a light blue bucket bike with baskets of flowers and groceries.

Three Pittsburgh-born sisters armed with a cargo bike take to the Three Rivers Heritage Trail for a spectacular day of local fun and a delicious picnic.

Throwing a Bike Picnic on Pittsburgh’s Three Rivers Heritage Trail

Pittsburgh’s spring ushers in blue skies and sunshine and with it, an impulse to stretch legs, breathe in fresh air, and celebrate liberation from winter’s walls and ceilings. For sisters — and Pittsburgh natives — Jen, Niki and Stephanie, a coinciding birthday and reunion home calls for quality time honoring both the new season and its urges as well as another lap around the sun. So, with the outdoors in mind and a private space for inside jokes and letting loose at the forefront, they plot a course on local bike trails to accommodate charcuterie shopping en route to a dreamy picnic and makeshift table with a view. Some spontaneity required — they’ll know it when they see it!

A light blue cargo bicycle is parked on a sidewalk next to a red building, with a mesh bag of oranges and apples hanging from the handlebars.

Armed with a cargo bike built for hauling (we love the Madsen bucket bike and its sky-blue hue) and some sweet accessories like the Nantucket Cisco Pannier and the PieBox Wooden Pie Carrier, there is more than enough room for a picnic blanket and empty cutting board and for picnic supplies and a flower bouquet collected along the way. The Three Rivers Heritage Trail is a 33-mile pedal and foot path with segments on the banks of the Allegheny, Monongahela, and Ohio Rivers and access to Pittsburgh’s neighborhoods, business districts, and local attractions. Connecting residences to popular shopping districts as well as to green space, the trail is a perfect opportunity for start to finish plan-prep-participate ride and dine fun.

Three sisters walk across a crosswalk in a city, with one pushing a light blue cargo bike.

The Start of a Three-Sisters Journey on the Three Rivers

Beginning in Manchester, the happy trio rides along the winding Ohio River to the Allegheny and on to the 16th Street Bridge where an easy detour cross-water lands you in the Strip District. A long-time center for regional produce and specialty food products, the Strip is a local’s go-to for ethnic groceries, produce stands, meat and fish markets, and sidewalk vendors.

A box of croissant pastries next to a bundle of flowers on a bike.

If Pittsburgh’s Strip symbolizes a reign on consumer foodstuffs, the legendary Pennsylvania Macaroni Company is king. Here, our riders enter the family-curated Italian grocery and deli just before closing, 4 pm on Saturday. Patrons often rely on behind-counter-suggestions and today recommend a round of La Bonde Goat Cheese and a Penn Mac Salami Rolled in Black Pepper. They add these to the jar of pesto and box of hardy crackers already in the basket.

Three sisters ride bicycles on a dirt path next to green foliage.

Walking the bucket bike along Penn Avenue, Jen collects colorful produce from vendors — rainbow carrots, garden peas, purple and white cauliflower, crisp cucumber as well as peaches, apricots, strawberries, red and green grapes and black berries. Then, like kids in a candy store, noses barely pressed against the glass, the girls search Colangelo’s baked goods for a picnic finale — something sweet. Sfogliatelle, flakey layer Italian pastries with a custard filling, fit the bill and find their place gently in the wooden carrying box bungeed to the bike’s front rack. For Strip veterans, an unassuming bouquet from the flower vendor just outside Penn Mac will mix well with foraged daisies and Queen Anne’s lace. Plus, bottle of rosé from Pennsylvania Libations just around the corner, where only Pennsylvania made sips are carried, completes the mission.

An overhead view shows two sets of hands arranging a colorful charcuterie board with grapes, berries, cheese, crackers, and cured meats on a light blue blanket.

Finding the Perfect Pittsburgh Picnic Spot

A little heavier, but back on two wheels, the sisters recross the Allegheny and the three bikes take the trail north — just briefly — before winding up the ramp to an old railway bridge turned bike and foot path connecting mainland and trail to Washington’s Landing.

A woman pour wine into a short wine glass.

The small Allegheny River island boasts a marina, restaurant, and the Three Rivers Rowing Association boathouse, as well as both residential and commercial properties, but still maintains an impressive sweeping green space, trees and wildlife, and pickleball and tennis courts to boot. The bike and pedestrian trail traces the perimeter of the island and just before the farthest tip, partially hidden by spring’s eager greenery, a spot overlooking the water calls to the riders.

Three sisters step onto a river landing for a bike picnic in Pittsburgh.

A blanket sets the stage and on top of the wood board pulled from the blue bucket, the sisters layer the simple Strip-sourced charcuterie in a rainbow of colors and textures. Brown paper-covered short glasses are gently unwrapped and topped with rosé. The conversation and calorie replenishment swells. The sun sets, candles are lit, daisies are lazily pulled from a tousled bike bouquet and woven into a birthday chain. When a full moon begins to show over the water, the Pittsburgh island guests settle in to watch — their day’s adventure proving easily that it is BOTH the destination AND the ride there that makes for sweet times and indelible memories.

Three sisters sit on a wooden deck with a river and bridge in the background.

Story by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

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Zucchini and Carrot Olive Oil Cake

By
Jordan Snowden
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An above shot of a Zucchini and Carrot Olive Oil Cake. The cake is covered in white icing and cut into eight pieces. One slice is removed and sitting on a plate off to the top left.

Having a husband that plants one too many zucchini plants means that by the end of the summer my family is looking for ways to put zucchinis in almost every dish. Zucchini bread is great, but I love the addition of the sweetness of carrots, the texture of the pecans and the warmth of the cinnamon and cardamom. The addition of citrus to the cake and the cream cheese icing adds to the complexity. This Zucchini and Carrot Olive Oil Cake is a great snack cake to have at a summer celebration. Zucchini loves to grow in our Western PA summers, so head to farmers’ markets in Lawrenceville, Bloomfield, Squirrel Hill, Sewickley … or anywhere on TABLE’s 2025 market schedule.

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An above shot of a Zucchini and Carrot Olive Oil Cake. The cake is covered in white icing and cut into eight pieces. One slice is removed and sitting on a plate off to the top left.

Zucchini and Carrot Olive Oil Cake

  • Author: Lauren Bohl White
  • Total Time: Ready in 1.5-2 hours
  • Yield: Serves 8 people 1x
Print Recipe

Description

A great snack cake to have at a summer celebration. 

Ingredients

Scale

Orange Cream Cheese Frosting

  • 4 oz unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 8 oz powdered sugar
  • ½ tsp vanilla extract
  • ½ orange zest

Instructions

  1. Preheat oven to 350 degrees. Position rack to center of oven. Butter or non-stick spray 9” round pan (8”x8” square pan also works). Line the bottom of the pan with parchment paper. 
  2. Add sugar, eggs and orange zest to a large bowl and whisk until pale and slightly foamy. Add olive oil, cardamom, cinnamon and salt. Whisk until the mixture is emulsified.
  3. In a small bowl, add flour, baking powder and baking soda; stir to combine and set aside.
  4. Grate carrots and zucchini. For zucchini, place a clean kitchen towel under the grater.  Wrap zucchini in the towel and squeeze out as much water as possible.
  5. Using a rubber spatula, stir in the grated carrots, zucchini and pecans (if using) into egg mixture.
  6. Stir in the dry ingredients until just combined. 
  7. Pour the batter into the prepared pan. Smooth batter with spatula gently to edges. Gently tap on the counter to release any air bubbles. 
  8. Bake the cake until golden in color, approximately 40-50 minutes. Tester in the center of the cake will come out clean. Allow the cake to cool completely before removing from the pan. 
  9. Make the frosting. In a mixing bowl fitted with the paddle attachment, cream butter and cream cheese until completely smooth. Slowly add in powdered sugar, followed by orange zest and vanilla. Cream until smooth. Once the cake is completely cool, frost the top of the cake. 

Tips

A 9” spring form pan is my favorite pan for this cake. 

 

Did you make this recipe?

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

Recipe by Lauren Bohl White, Local Provisions
Styling by Keith Recker
Photography by Dave Bryce

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Farm-Fresh Stone Fruit Galette

By
Jordan Snowden
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0
To the left side of the photo sits an Stone Fruit Galette, we see it from above, and it holds a scoop of vanilla ice cream on top.

Galettes are an easy yet impressive dessert to put together for a summer gathering. They are rustic, imperfect and yet so delicious! Strolling through a farmers’ market can be just the inspiration you need. All you need to find are peaches, plums, nectarines, berries … even figs! A slice of this farm-fresh Stone Fruit Galette and a scoop of vanilla ice cream is a perfect end to a summer evening.

Are Stone Fruits the Right Choice for a Galette?

As a matter of fact, YES, they are! Stone fruits’ tart flavors are fantastic foils for crispy, well-baked crusts. A bit of cornstarch soaks up any excess juices and turns them into a thick, velvety coating around the fresh fruits you’ve sliced and tossed in sugar and lemon. With only a little effort and some patience, the most wonderful summer dessert is yours to serve to family and friends. They’re going to love your handiwork.

Once you’ve triumphed with this farm-fresh stone fruit galette recipe, you might try a savory version with our Heirloom Tomato Galette!

You are likely to get hooked on the ease of making a galette, so perhaps you will also want to try these delicious options, as well. A Greek-Style Greens Galette brings the wonderful, herby flavors of spanakopita into galette form. Roasted Brussels Sprouts and Balsamic Onion Galette takes the hardy flavor of Brussels sprouts and sweetens it just a but with balsamic-caramelized onion. And a Raspberry Orange Galette harnesses the delicious tartness of raspberries alongside the sophisticated tang of orange and orange bitters. This grown-up concoction will delight the foodies in your midst. Our Farm-Fresh Stone Fruit Galette will open up a whole world of sweet and savory for you!

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To the left side of the photo sits an Stone Fruit Galette, we see it from above, and it holds a scoop of vanilla ice cream on top.

Stone Fruit Galette

  • Author: Lauren Bohl White
  • Total Time: Ready in 2½ hours
  • Yield: Serves 6–8 people 1x
Print Recipe

Description

An easy yet impressive dessert to put together for a summer gathering.

Ingredients

Scale

Galette Dough

  • 1¼ cup (160 g) All-purpose flour, plus more if needed
  • ¼ cup (30 g) almond flour (or substitute fine cornmeal)
  • 3 tbsp (38 g) granulated sugar
  • ¼ tsp salt (diamond kosher)
  • ½ cup (4 oz;113 g) cold unsalted butter
  • ¼ cup buttermilk, cold; plus more if needed
  • 1 egg (beaten for egg wash)
  • Demerara sugar, for sprinkling 

Filling

Instructions

Tip: Fruit galettes can be kept at room temperature for a few days or in the fridge for a week. 

Did you make this recipe?

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

Recipe by Lauren Bohl White
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Mr. Bland the Muralist Comes to Pittsburgh at Palm Palm Restaurant

By
Keith Recker
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A ceiling mural featuring lily pads and koi fish.

Palm Palm, Pittsburgh’s new East End eatery, blends swanky 70s glamor with delicious cuisine. The 1970s photographs of Slim Aarons help set a West Coast tone, along with some delicious photo murals derived from the work of Peter Thomas. But the most remarkable decorative details come from the hand of Daniel Bland, a British decorative painter and muralist who spent two months in Pittsburgh to complete his delicious contribution to Palm Palm. 

Check out Kylie Thomas’s account of TABLE’s first meal at Palm Palm.

Working with fellow Brit artist Selina Grazia, Bland competed two glorious gilded ceilings and two immersive private dining rooms. These luscious chambers are glassed-off from the kitchen, giving them prime views of the wonderful behind-the-scenes dance of chefs and servers. The beauty of these spaces inspired us to get to know Daniel a bit better. Editor-in-Chief Keith Recker pops a few questions.

A gold spot painted to come from a ceiling light.

A Discussion with Palm Palm Muralist Daniel Bland

TABLE Magazine: Please tell us how you learned your craft as a decorative painter and muralist? 

Daniel Bland: I discovered the craft of ‘gilding’ while experimenting with the interior design of my Victorian home in England. I’ve always preferred to paint on a larger scale compared to my peers in school, and my career as a mural artist really kicked off after I had a mural commission on the final of BBC Interior Design Masters, season 2, for Siobhan Murphy.

A green and gold embellished private dining room with green velvet chairs at Palm Palm.

Tell us about at least one of your favorite commissions. 

One (or should I say 2) of my favorite commissions were jungle murals for the Brazilian fashion brand Farm Rio for their store in Le Marais, Paris, and later for their private showroom in Paris. Both depict plants and animals native to Brazil, with gold leaf details and a soft colour palette to complement the vibrant prints and colors of their clothing.

At Palm Palm, particularly in their two private chef’s table dining rooms, you dove into the color green. Why?

Green has such a variety of shades, from fresh and calming, to moody and enchanting. All of these fitted perfectly with nature-based themes like the ones we chose for Palm Palm. The lighter green was perfect for the smaller private dining room to really lift the space, whereas the larger space, with its two glass walls, could take a deeper shade without it closing in the space.

A private dining room at Palm Palm with green chairs, a long white table, and green painted walls.

The palm leaves come from the Palm Springs references of the Palm Palm concept, correct? Where did the lily pads come from? How did you settle into the patterns you painted?

The lily pad ceiling has been a motif I’ve wanted to execute for some time! They were inspired by my contemporary Henry Van der Vijver and reinforced by our exploratory trip to Phipps Conservatory. The idea initially started with part of the ceiling but quickly escalated to the entire ceiling and extending the silver gilding down the walls, drawing the guests to look at the walls but really wow them with the ceiling!

We were told that the style of Degournay’s very wonderful and very expensive hand painted wallpapers was a reference point. We can see that in the palms, though rendered in a more modern point of view. Can you speak to that? 

I admire the work of Degournay and have discussed collaboration with them to bring some of my style into the more classic traditional collection. I’m really passionate about injecting some fun and whimsy into these rapidly dwindling/often inaccessible crafts.

Gold palm leaves painted on the wall of Palm Palm by Daniel Bland.

I went to the Claude Monet/Joan Mitchell exhibit at the Vuitton Foundation in Paris a couple of years ago. One of Monet’s water lily paintings, a particularly large one with bronzy green overtones, revealed so much about how overpainting previous work sessions was part of his process. The water lily images you painted reminded me of the feeling of immersion I felt when standing in front of the painting. Can you comment on the immersive feeling of that private dining room…indeed of both of them.

I also studied Monet and other Impressionist artists, and also the painters of the Fauvist movement, for their expressive color work and how they bent and broke the ‘rules’ of art in their time. It was an amazing opportunity to view Monet’s lilies at Musée de l’Orangerie when working in Paris, and to experience the panoramic effect of them. Their immersiveness reinforced my connection to botanical artwork and to making full use of an entire room as my canvas. While some people treat paint and wallpaper as simple wall treatments, I see them as an opportunity to create an immersive experience for the viewer. I use the composition to lead the eye around the room, continually noticing new details.

The black kitchen archway at Palm Palm painted with gold embellishments by Daniel Bland.

How long did it take you? Did Herky and Lisa Pollock [owners of Palm Palm] collaborate?

Selina and I spent nearly a full month in Pittsburgh working on Palm Palm’s two gilded ceilings and two private dining rooms, hand applying several thousand sheets of Italian Dutch metal leaf. While we had several calls to discuss ideas prior to our arrival, there was already a mutual understand that we’d bounce ideas off of each other and collaborate with Herky and Lisa to create the perfect design and ambience. I often find that even the most well-planned design on paper will always benefit from flexibility and adaptation once we’re in the physical space, taking the scale and feel of the area into account as the artwork develops, and it was such a pleasure to work with like-minded people like Herky and Lisa!

Story by Keith Recker
Photography Courtesy of Rose Colored Creative

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Pittsburgh’s Furniture Repair Shop Experts

By
staff-author
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A repaired simple black chair with white cushions

We’ve been convinced for two generations (or is it three now?) that replacing everything is better than taking the time to repair it and prolong its life. But we’re paying the price for it now. The fashion industry falls just behind oil and mining as the second-largest polluter of the planet, and home furnishings can’t be far behind. Nevertheless, it’s beginning to sink in that we need to change our wasteful fast-fashion ways.

Beyond a Throw-away Culture

As we rediscover ways to throw off unnecessary consumerism, a new group of heroes emerges: the highly skilled masters of the forgotten arts of repairing, refurbishing, rewiring, reupholstering, and more. One local example: Santom Upholstery & Refinishing, founded in 1958 by Bill and Sylvia Santom. Current owner Jack Leviere joined the company in the mid 1970s when the steel mills closed in Pittsburgh, soon followed by wife Jennie, who ran the office and showroom. 

Pittsburgh’s Furniture Repair Shop Experts

Here’s the “before” photo!

Meanwhile, their sons Jordan, Joel, and Jason carry on the work these days. The Leviere men are surrounded by an extended family of craftsmen at Santoms who make magic happen everyday with their deft work with fabric and wood – skills that are quickly vanishing in America. In fact, the team does everything from antique restoration to custom building modern furniture. All work is done on-site in the North Hills workshop.

Bringing New Life to Old Furniture

Even so, “they truly ‘just don’t make it they used to,’” comments Jason about a lot of new-ish furniture that makes its way to Santoms for a freshening up. “Many manufacturers just can’t find the skilled labor or resources to build things to last. We are seeing many young couples moving towards antiques (such as the Mid-century modern movement) because they find that rejuvenating these solid frames is a much better investment in the long run.

Additionally, restoration is never the least expensive choice – but for longevity and quality it makes sense. We also do work on items from modern retailers, and there are adjustments that can me made to extend the life of these frames, like replacing padding and foam supports with commercial-grade materials that last 10 to 15 years longer than what comes from the factory. However, we can brace newer frames that could use a little support, and even restyle details to improve the design.” 

simple black chair with white cushions

The “after” photo is easy on the eyes, and looks great in its new home.

Furthermore, the Levieres’ biggest piece of advice? “If a piece of furniture is 10+ years old – keep it and find a way to repurpose it. Paint it. Refinish it. Recover it. Slipcover it. Just don’t let it go. The investment is worth it. Upcycling the classics is better for the environment and it’s better for you too!”

Furniture Repair Shops in Pittsburgh

Santom Upholstery

Santom Upholstery, located in Ross Township, established in 1958 by William H. This shop provides furniture repair services, while also refinishing new home finds.

FibreNew

FibreNew services include repair and conditioning of leather, plastic, vinyl, fabric and upholstery, in homes, cars, boats and offices. Their color-matching technology helps ensure an accurate restoration.

The Guiding Light

The Guiding Light is located at 343 Freeport Road, Aspinwall. These skilled folks can brighten your day with lamp and chandelier repair.

Tale Weavers

Tale Weavers are experts in restoring damaged chair seats in cane, rush, cord, splint, and more. They deal with American antique chairs and benches, as well as patio furniture and other everyday objects. Located in Erie, Tale Weavers picks up and drops off to several shops in the area.  

Tollgate Revival

Tollgate Revival handles unique, vintage pieces that owner Seth Hunter salvages and sells, saving it from landfill. “Whether it’s clothing, furniture or home decor, everything you need has already been made and it’s out there,” he says.

Who New? Retro Mod Decor

Who New? Retro Mod Decor says, “we hear almost daily, ‘oh, we threw this stuff away years ago, who knew it would make a comeback?’” say owners Jeff Gordon and Roger Levine. “We love items that have a sense of playfulness and whimsy from the 1950s. After all, it’s not a home unless there’s laughter.”

Sewickley Shoe Repair

At Sewickley Shoe Repair, Mario Ulizzi takes pride in the quality of his craft, and it shows. A second-generation cobbler, his knack for restoring well-loved shoes is second to none in the Pittsburgh region.

Shindig Alley 

At Shindig Alley, Kevin and Ronni Murphy are what you might call “design nerds.” The pieces that come through the doors of Shindig Alley, the design-forward vintage textile and furniture showroom in Philipsburg, have deep style-backstories.

Construction Junction

It’s best not to go into Construction Junction with preconceived plans: leave room for inspiration. The nonprofit’s mission is to support and promote conservation through the reuse of salvaged, reclaimed, and secondhand raw building materials.

Pittsburgh Furniture Company

Located in Lawrenceville, Pittsburgh Furniture Company offers a curated, eclectic mix of Mid-century modern and contemporary furniture and textiles.

Shehady’s Oriental Rugs

At Shehady’s Oriental Rugs, owner Wade Shehady has been restoring rugs back to their unique beauty for over 40 years, and also teaches the art of restoration to carpet dealers all over the country.

Story by Alexandra Lancianese
Photography by Erin Kelly

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Cherry Clafoutis

By
Kylie Thomas
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0
A white pie dish holds a Cherry Clafoutis with a bowl of powder sugar and a sifter sitting above it.

I think everyone has those dishes that immediately take you to a time and place in your life; this is one for me and it’s super specific. In the mid-2010s a restaurant opened on Bowery in NYC called Rebelle. My husband and I loved it and it quickly became a frequent dinner spot for us. There are dishes and meals I still think about from the brief three years it was open, one being the clafoutis for two (pastry chefs supporting pastry chefs, I always order the uncommon dishes). After it closed, I started figuring out how to recreate the dish. I love that there are so many ways to play with flavors by using different alcohols and fruits, but I recently learned from the fabulous Dorie Greenspan that if you are using stone fruit or berries, you’ll want to call this dish a flognarde. Clafoutis is only for cherries. 

What is a Clafoutis?

Clafoutis is a French dessert that utilizes fresh, unpitted cherries and buries them into a baked custard. Making a homemade custard can sound daunting but with this recipe it makes things a bit easier. Most of the ingredients are probably already in your kitchen too like eggs, milk, flour, baking powder, and sugar. Which means there’s no excuse not to whip up this decadent treat!

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A white pie dish holds a Cherry Clafoutis with a alice taken out of it then a bowl of powder sugar and a sifter sitting above it.

Cherry Clafoutis

  • Author: Lauren Bohl White
  • Total Time: 2 Hours
  • Yield: Serves 6 people 1x
Print Recipe

Description

This French dessert mixes cherries from the farm in a homemade custard.

Ingredients

Scale

Instructions

  1. Center rack in oven and preheat to 350 degrees. Use a 9” pie plate, a porcelain quiche pan or another 1 qt capacity ovenproof pan (preferably not metal).
  2. Butter pan and place on parchment-lined rimmed baking sheet.
  3. Pit cherries and slice in half. Arrange evenly on the pie plate.
  4. In a medium mixing bowl, whisk together flour, baking powder, spice and salt.
  5. Melt butter in a medium saucepan, remove from heat and whisk in sugar. Once fully mixed, whisk in eggs one at a time, followed by liquor and vanilla. Whisk in the dry ingredients without over-mixing. Stir in milk to make a pourable batter, a few lumps are ok.
  6. Pour the batter over the fruit.
  7. Bake for 60-70 minutes until the fruit is bubbling. The clafoutis batter will be puffed across the center and firm to touch. The surface will be golden and cracked.
  8. Transfer the dish to a cooling rack. Dust with powdered sugar once cool.

Did you make this recipe?

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

Recipe by Lauren Bohl White, Local Provisions
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

12 Must-Try Vendors at Picklesburgh 2025

By
Kylie Thomas
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0
A man and woman stand with a pickle and lemonade in hand as a green Picklesburgh balloon floats behind them.

If you enjoy the sweet, tangy, and sometimes spicy crunch of a pickle and haven’t heard of the famous Picklesburgh festival in Pittsburgh, then you’re doing something wrong! Each year, thousands of pickle lovers join together in downtown to delight in their biggest passion… pickles! Pickle foods, pickle drinks, pickle merchandise, and even pickle themed contests fill the 6th & 7th Street Bridges this year from July 11-13 and we have your inside scoop on must-try pickle exclusives.

When you arrive at Picklesburgh, it can be overwhelming to see so many stands with long lines you are not sure you want to stand in. Plus, there are other booths selling pickle merchandise that you’ll want to make sure you have time to hit up. But, if you do your research and make a plan for the top bites you want to try, you’ll find your time to be relaxing rather than overwhelming. Most of the vendors you’ll see are local restaurants and artists customizing their craft for pickle fans across the country.

To make sure you do Picklesburgh right, here are your must-try food vendors for a pickled weekend.

Must-Try Vendors at Picklesburgh

DiAnoia’s Eatery

This beloved local Italian restaurant is pickle-izing their menu for an unforgettable Picklesburgh. Try pickled pepperoni rolls, meatballs, and cannolis. Then, cool off from the draining Pittsburgh heat with a pickled aperol spritz, negroni, or limoncello spritz.

Gosia’s Pierogies

Pickles and pierogies? Sounds like a Yinzer’s dream come true! Gosia’s hand-makes their pierogies every single day. A specialty just for Picklesburgh is their pickle and potato pierogies. But, you can still grab traditional potato pierogies if you prefer.

Grandpa Joe’s Candy Shop

Those with a sweet tooth will want to visit Pittsburgh’s go-to candy shop, Grandpa Joe’s. You’ll be in awe at pickle cotton candy, pickle saltwater taffy, pickle craft soda, pickle flavored gummies and even some pickle-themed novelties for purchase.

Jenny Lee Swirl Bread

Generations of this baking family have been producing swirl breads for over 100 years. To get into the Picklesburgh spirit, they are serving up a savory Gherkin Grilled Cheese Sandwich. It gets made with two slices of their Garlic and Herb swirl bread along with Swiss cheese as well as pickles from Flippin’ Pickles in Erie.

Le’s Oriental

No need to choose between pickles and Asian food, Le’s Oriental has you covered. You’ll drool over a crispy shell that holds a pickle stuffed eggroll inside. It’s perfectly crunchy and juicy. Don’t forget to try their homemade kimchi and chicken on a stick in case you’re craving more.

Little Athens

This Greek catering company provides takeout food at various farmers markets in the city, which always have a long line for their variety of hot dishes and desserts. Plus, this Picklesburgh they’re bringing the classic gyro with a special pickle tzatziki as well as their potato chip and dill chocolate confections.

Local Provisions

Whether you’re looking for a simple pickle or something new, Local Provisions is a stand you won’t want to miss. Their handheld menu includes a kimchi hot dog, fried pickles with Heinz ranch dressing, and Weiss Meats deli pickles. Plus, you can grab a craft Tickle My Pickle or refreshing Pickle-rita cocktail in the process.

Mancini’s

This local bakery is a must for lovers of fresh bread and Italian baking. Mancini’s is serving up The PGH Roll 2.0, a take on their pepperoni roll from previous years. This recipe features Silver Star cheesy Bratwurst and pickled cabbage all wrapped in an Iron City Beer roll.

Millie’s Homemade Ice Cream

Do you even live in Pittsburgh if you don’t crave Millie’s every warm summer evening? Get your fix of their creamy smooth ice cream at Picklesburgh. Two of their featured flavors will be Pickle Gelato and Pickled Fruit Ice Cream. But, they’ll have their classics available too so we imagine you’ll find Chad’s Vanilla and Best Chocolate.

The Brinery @ Two Acre Farm

While there are plenty of exquisite and complex creations to try at Picklesburgh, sometimes all you want is just a good ole pickle. Two Acre Farm’s Brinery is bringing a collection of their specialty pickles for you to try. Choose from Steel City Habanero, Nashville Hot, and Peach Maple Bourbon Smash. If you’re feeling something different and on the sweeter side, order the Chocolate-Covered Pickles or Mexican Street Corn Pickles.

The Warren

Downtown’s bar and burrow, The Warren is mixing up not one, not two, but three pickle cocktails. Split the trio with your friends to sip on the Sweet & Sour Pickled Watermelon Margarita, the Cool Pickled Cucumber Refresher, and the Pickled Fruit Sangria. You can even pick up one of their Cuban Eggrolls while you’re at it that have ham, pork, pickles, and cheese.

Wigle Whiskey

This popular Pittsburgh distillery is known for their various whiskies and relaxing atmosphere. They’ll have bottles of Eau de Pickle and City of Champions Bourbon to take home and keep the party going.

Yuzu Kitchen

The delicious asian cuisine at Yuzu Kitchen is getting the pickle upgrade. Sit down with a friend and start by ordering their Margarita Pickle Moscow Mule. Then, split Pickle Crab Rangoon, Fried Pickles with Yum Yum Sauce, and Chicken on a Stick Pickle.

Things To Do At Picklesburgh Besides Eating

At first look, it may seem like Picklesburgh is all about dining and drinking only. But, it actually has expanded over the years to include more entertainment and activities besides the food vendors. This year’s music schedule includes three full days of live performances from the time the festival opens to close. You’ll hear from talented local musicians from all around the region. You can also choose to watch the Dill-Cathlon Games or test your skill at Pickle Riding (bull riding). And, if you want to start the party early before Picklesburgh even begins, they’re having a Taste of Picklesburgh week from July 7-13 where 23 businesses throughout Pittsburgh will be offering their own pickle specialties to try.

Prep for Picklesburgh by making our 8 Recipes for Pickle Lovers including refreshing, summer cocktails and small bites.

Story by Kylie Thomas
Photo Courtesy of Picklesburgh

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Garden-Fresh Caprese Bloody Mary

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Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Uber-garnishing Bloody Marys like our Garden-Fresh Caprese version has been all the rage for years now. It’s fun and festive, and tasty, too. It’s particularly fitting to put a little effort into festooning the quintessential brunch cocktail when you’re starting with your own tomato juice from the season’s best fruits. Clearly, it’s just so much better whenever it is made from scratch. For this version’s best-dressed look, we take inspiration from the classic Italian Caprese salad. This recipe whisks you away with rich tomato as well as savory and acidic garnishes in this recipe.

Garnish your Garden-Fresh Caprese Bloody Mary with Gusto

Get your cocktail skewers on deck! Make the drink light and a little cheesy with mini mozzarella balls. Make it colorful with tiny cherry tomatoes in contrasting colors. Herb it up with sprigs of fresh basil, rosemary or thyme. Emphasize the drink’s salty, savory appeal with accordion-folded prosciutto slices, green olives, pepperoncini, caper berries, radicchio spears, or celery stalks. You could also boost this brunch bevy’s citrus profile with lemon wedges and lemon zest, or lime wedges and lime zest.

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Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

Garden-Fresh Caprese Bloody Mary

  • Author: Cheryl Alters Jamison
  • Yield: Makes 2
Print Recipe

Description

Upgrade your Bloody Mary with a variety of garden-fresh produce. 

Ingredients

Scale
  • 4 medium red-ripe tomatoes, stem and any white core removed
  • 2 large basil leaves
  • Kosher salt and freshly milled black pepper to taste
  • ¼ teaspoon grated horseradish or more to taste
  • Pinch or 2 of cayenne pepper, or dash or two of tabasco or other hot pepper sauce
  • Chilled vodka

Garnish options:

  • Bocconcini mozzarella balls
  • Small tomatoes of differing colors
  • Basil leaves
  • Rosemary sprigs
  • Accordion-folded prosciutto slices
  • Green olives
  • Pepperoncini
  • Caper berries
  • Lemon wedges
  • Lemon zest
  • Lime wedges
  • Lime zest
  • Radicchio spears
  • Celery stalks

Instructions

  1. Place the tomatoes in a blender with ¼ cup cold water and blend until smooth, with tiny bits of skin suspended in liquid. Add seasonings to taste and blend again. Add a bit more water if too thick to pour easily, and blend again.
  2. Pour a good shot of vodka into 2 tall glasses, with ice if you wish, and top off each glass with the tomato juice.
  3. Garnish with exuberance. Festoon long bamboo skewers or cocktail picks with some combo of the garnish options.

Did you make this recipe?

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

Recipe by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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Braised Lamb with Mostarda Mantovana

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Braised lamb sits in a cast iron skillet topped with Mostarda Mantovana

Braised lamb is given notes of autumn when adorned and balanced with a sweet and sharp homemade mostarda Mantovana, an Italian take on quince chutney. Quinces are one of Pittsburgh Chef Joey Hilty’s favorite things about the fall, and this recipe makes use of all of their best qualities.

Tips for Making Mostarda Mantovana

While the quinces are a bit more time-intensive than other fruits, the floral, vanilla-like flavor is well worth it. You can use the below mostarda recipe the same way you would chutney. If you’re feeling ambitious, make a larger batch when quince is in season, and you can use it year-round. Mostarda Mantovana is not for the faint of heart. It does require multi-day maceration, and we’ve called for mustard oil, which due to its illegality in the US, you may have to get, shall we say…creative with making it. What you’re doing is letting the fruit sit in the syrup to maximize the flavor. Be patient and make sure you’ve done every step with care, from the peeling to the proportions syrup, because with making Mostarda Mantovana you’re in it for the long haul.

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A large braised lamb shoulder in a cast iron pan, topped with dill and mushrooms, surrounded by toasted bread, chili peppers, and small bowls of salt and pepper.

Braised Lamb with Mostarda Mantovana

  • Author: Joey Hilty
Print Recipe

Description

Braising lamb just makes it so much better.

Ingredients

Scale
  • 1/4 cup kosher salt
  • 2 tbsp sugar
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp allspice berries
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1 bone-in square-cut lamb shoulder (about 5 lb)
  • 1/2 cup maple syrup
  • 1 head garlic, halved crosswise

For the mostarda mantovani:

  • 1 lb quinces (approx 450 g), peeled, cored and thinly sliced
  • 1 cup sugar (approx 225g)
  • 8 to 10 drops of mustard oil, depending how strong you prefer the mustard flavor. Since mustard oil is illegal in the United States, you might consider sautéing mustard seeds in ghee and adding some drops of this to the recipe. The flavor is not the same, but it brings notes of mustard to the final result.

Instructions

  1. Combine the salt with the sugar, fennel seeds, peppercorns, allspice, cinnamon, and star anise with about 2 quarts of water in a large pot. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
  2. Put the lamb shoulder in a large (6- to 8-qt) container and pour the brine over the lamb. (Ideally, the lamb shoulder should be submerged, so weigh it with two plates. But if that’s impractical, cover the lamb with a clean cloth that’s saturated in the brine.) Refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
  3. Preheat the oven to 475 degrees. Place a rack on a baking sheet. Drain the lamb and pat dry. Put the lamb on the rack and roast until well browned on the exterior, about 30 minutes. (Or sear the lamb over a medium-hot grill for 15 minutes until well browned on all sides and nicely charred in places.) Lower the oven to 300 degrees.
  4. Transfer the lamb shoulder to a large roasting pan. Mix the maple syrup with 8 cups water in a bowl and add to the pan. (The liquid should come about halfway up the shoulder; add water if needed.)
  5. Braise in the oven until the lamb shreds easily with a fork and the chickpeas are tender, about 5 hours. Let the lamb cool in its braising liquid in the refrigerator overnight.
  6. The next day, preheat the oven to 475 degrees. Add garlic to the pan with the lamb. Roast the lamb, uncovered, spooning the braising liquid over the lamb every 5 minutes, until the lamb is hot through and glazed with the liquid, about 30 minutes.
  7. Dress the braised lamb with your homemade mostarda mantovani for a delectable fall feast.

For the mostarda mantovani:

  1. Day 1: In a pot, mix the quince slices with sugar and let macerate for 24 hours.
  2. Day 2: Remove fruit sliced from the syrup. On low heat bring the syrup to boil and cook for 10 minutes. Add sliced fruit to the syrup and let macerate for another 24 hours.
  3. Day 3: Repeat the process again.
  4. Day 4: Bring fruit together with syrup to a boil and cook for a few minutes until lightly caramelized. Let cool completely. Add mustard oil and stir (*but since mustard oil is banned in the US, EU, and Canada, simmer 1/4 cup of white wine with 2 oz of mustard powder and dissolve). Pour onto the cooked fruit mixture.

Notes

If you don’t have quince, use slightly sour green apples for the Mostarda Mantovana. Weigh the fruit for the recipe after peeling, coring, and slicing.

Did you make this recipe?

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

Recipes by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker

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