An evening of performances, beautiful masks, and community conversation introduces guests to Quantum Theatre’s Q Ball of 2025. This year’s theme, The Scarlet Masquerade, sees guests and performers alike donning handmade masks in an atmospheric space. We’re heading into the Q Ball on April 5, 2025 to get a peek at what Quantum and its supporters have been up to.
More than 275 guests enjoyed live music from Cello Fury, as well as spotlight performances from Quantum’s yearly productions. DJ Hoagie Dreams filled the dance floor. Caryn Rubinoff and Craig Dunhman co-chaired the event with Bevin Baker. Susan Speicher chaired the auction. Centering the auction were 12 one-of-a-kind masks made and donated by Pittsburgh artists Nyde Handley, Karla Boos, Susan Englert, Larkin Werner, Juliet Zavon, Mimi Jong, Carolyn Pierotti, Jane Werner, Janis Burley Wilson, Tom Mosser, and Jennie Snyder. Event sponsors included Rockwell Park, Carole King and Charles R. Burke, Jr., Vivian and Bill Benter, CapTrust, Citizens Bank, Duolingo, Hunter Associates in partnership with Clark Hunter Foundation, The Rubinoff Company, Highmark, Pittsburgh Pirates, and Media Now Interactive.
An Evening Out at Quantum Theatre’s Q Ball: The Scarlet Masquerade2025
Q Ball Co-chairs: Bevin Baker and Caryn Rubinoff.
A mask by Carolyn Pierotti.
Allie Lampman Sims.
Cara Garofalo.
Chip Burke and Carole King.
Kyle Leemon, Maddy Rubinoff, Caryn Rubinoff, Roy Faigenbaum, and Craig Dunham.
This year’s Pride Month in Pittsburgh leans into joy, and feels more necessary than ever.
Celebrating Pride Month in Pittsburgh
Pride. The word has carried various meanings across history. In Late Old English it represented someone guilty of the sin of pride. In Old French, however, it signified someone who is brave or valiant. What are the nuances of the word within the LGBTQIA+ community today? TABLE looked for answers with an office Pride Party that brought together leaders in the Pittsburgh community.
A Joyful Party at TABLE Studios
On a sunny day in the city, rainbow colors bounce off the windows at TABLE Studios in Shadyside. Tables are lined with glasses of bubbly, homemade rainbow popsicles, beautiful vegetable skewers, and other handheld foods. What at first looks like a fun party (which of course it was), has a much deeper meaning. As of January 2025, LGBTQIA+ human rights have come under fire. New executive orders recognize only two genders, stop transgender treatments and surgeries in major medical institutes, restrict those under 18 from transitioning, undo protections that have been in place for ages, and even take down essential LGBTQIA+ and HIV resources on the federal websites. How does the LGBTQIA+ community respond to such a siege? By living authentically. Emphasizing joy. Keeping discouragement at bay.
The guest list for our party included several small local LGBTQIA+ business owners like Richard Parsakian from Eons Fashion Antique and Donal Levi Donovan of the fitness company Free Will PGH. The list also included influential individuals in charge of uplifting diversity in the city such as Hazell Azzer of AIDS Free Pittsburgh and Gina Winstead of the Carnegie Museum of Art. Our Pride Party, like the month-long celebration of Pride each June, welcomed everyone with a space for conversation, solace, and a few extra treats to help celebrate the persistence of the community.
Pride Then and Pride Now
TABLE Magazine Editor-in-Chief Keith Recker helped put together this gathering with memories of Pride Month dating back to the 80s. For him, celebrating Pride isn’t just another way to bring queer people together. It’s a way to fight back, to appreciate those who have fought before us, and to do it all with EVERYONE involved. Gay, bisexual, transgender, non-binary, and allies: everyone can flock together. With bravery, confidence, and determination. With pride.
“I went to my first Pride parade in 1986, a few months after moving to NYC after grad school,” tells Recker. “I was 24. And worried. Just when most people pulse with the confidence and invulnerability of youth, I was getting acquainted with death. Friends from my undergrad years at CMU had died of AIDs, guys whose radiant faces I still remember and whose memory still stops my heart. Other friends were falling ill.”
“Pride was an afternoon of relief from all of that. For a few hours, we felt invincible. Together, who could beat us? Pride was like both a celebration of how far we’d come, and how far we would go. Together, the buttoned-up businesspeople among us, the ‘out there’ protesters, all the genders, all the colors, a spectrum of allies, ALL the people who were with us, pressed the energy and unity of Pride into the public sphere throughout the years.”
Where Pittsburgh’s Pride is Heading
The consensus of our party guests? That’s the energy we need again. To feel joy while also making a statement. As guests munched on rainbow bites like fruit parfaits, potato pancakes, and flatbread veggie pizzas from Square Cafe and our TABLE team, they worked toward that goal, expressing their plans for the future and their concerns about the present. Free Will Gym owner Donal Levi Donovan sees events like these as a gateway to overcoming those obstacles.
“We need to gather together right now to communicate our needs and show up for each other’s specific challenges,” explains Donovan. “I think we need to unify as much as possible and protect each part of the community, especially when it comes to laws and discrimination. Pride looks like joy, and it can only be held together with support and safety.”
Showing Pride Outside of June
It’s not just the leaders and business owners of Pittsburgh that are facing this challenge. Drag performers and queer citizens alike are finding their own rights and lives in danger. Performer, host, and drag show producer Luna Skye experiences challenges daily. But it’s being confident in who she is and what she does that pushes her to keep stepping onto that stage each night, no matter what threats are fired at her.
“I think pride within queer people is just even stepping out of their safe spaces every single day,” says Luna Skye. “Because no matter what, it could be a little scary out there. But whenever anyone is just living their authentic selves, it doesn’t matter what other people think. Knowing what they know within themselves and being happy and prideful is everything. Like just walking around every day and knowing in their own mind at the gas station while pumping gas that, ‘Oh, yeah. I’m gay as hell, living my best life, pumping this gas, slay.’”
Truly, that’s only the starting point. There’s still a long way to go until safety and security for the full community is in place. But, in times like these, it’s important to remember those who came before us in a time where being gay or transgender could get you arrested. Or fired. Or harrassed. Brave people of the past stood arm in arm, fighting for rights for people they did not even know. Out of that unified effort came marriage equality, autonomy of trans folks, and frankly, the capacity to just be. If so much progress could be made decades ago in the face of a resistant system, why couldn’t we make even more progress today? We can.
Try Our Rainbow Pride Recipes
Make your own Pride party at home using these delicious, rainbow recipes.
Spring has sprung and while the tulips are lovely, there’s another vibrant plant of the season that deserves our attention: rhubarb. This often-misunderstood stalk gifts us a tangy, tart flavor that’s begging to be a part of your farmers’ market or grocery store haul. We’ve rounded up seven springtime rhubarb recipes that will add a zing to your daily breakfast, lunch, dessert, and cocktail hour. Let us celebrate these beautiful ribbons of red with recipes that really show what this vegetable has to offer.
When is Peak Rhubarb Season?
The peak rhubarb season is much shorter than you would expect only lasting from April to June. Once the weather gets too hot (or takes too long to transition from the cold into spring) rhubarb struggles to grow. Even if you have just planted rhubarb, it’s recommended to wait at least two years before taking in your first harvest so the roots have time to establish and the plant as a whole can take on the process without harm.
We love a Negroni and during a cocktail series where we experimented with different flavors and spirits, this Strawberry Rhubarb recipe came out on top. Your classic ingredients of gin, vermouth, and campari meet Cocchi Americano, rhubarb bitters, and a slice of strawberry for garnish. The final result is sophisticated with a balance of sweet and bitter.
This tart may look a little intimidating but don’t worry, you don’t have to weave the lattice work as we did. On the inside, this Rhubarb Frangipane Tart is actually fairly simple. The hardest part of the recipe is waiting the full time for the tart to bake in the oven.
For those who have never had a paloma, we’re starting your expectations off high with a Rhubarb Paloma. A perfect representation of springtime, rhubarb’s season, this paloma is a bit fruity but follows with a bracingly tart rhubarb syrup. Not to mention…you can leave out the tequila for a mocktail version.
You’ve heard of strawberry rhubarb pie but what about a Strawberry Rhubarb Tart? Instead of a thick crust that overtakes the entire filling, our tart keeps the crust on the outside. Plus, the filling leaves room for variation in how you cut your rhubarb, how much sugar you add, and the amount of strawberries you use.
A drinkable pie? Even better actually, a drinkable pie with a healthy dose of gin too. This Strawberry Rhubarb Pie Cocktail is for all the dessert lovers out there. It tastes just like the traditional pie recipe with the use of a homemade strawberry syrup, lemon juice, and rhubarb bitters. Replace the gin with sparkling water and you’ve got your non-alcoholic spritz for the summer ready to go.
Every strawberry meal needs a sweet treat to finish it off. Let yourself get creative baking up these Strawberry Rhubarb Thumbprint Cookies featuring a unique shape and colorful sprinkles. Each crunchy cookie surrounds a thumbprint filling of delicious strawberry rhubarb jam.
No matter if you have fresh or frozen rhubarb on hand, you can bake up a Rhubarb, Apple, and Walnut Coffee Cake for your mornings. This hearty loaf solves your morning hunger while also providing a decadent start to your day. Try a slice with butter and honey slathered on top.
A gimlet is a mix of gin and lime juice though sometimes you’ll find a simple syrup or flavor thrown in for sweetness. This Rhubarb Gimlet introduces a rhubarb simple syrup that you can make at home and then store for other delicious cocktails of your own.
Chickpeas are a fulfilling and nutritious addition to any dish. In this Tagine, we slow-cook rhubarb with plenty of aromatic spices like ginger and cumin along with tomatoes, chickpeas, dates, dark brown sugar, and a bit of broth.
If you are a fan of chickpeas, you will love this lip-smacking Rhubarb Tagine with Chickpeas as a main or side dish, inspired by the blog Allison’s Allspice and made in The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau. The dates and rhubarb combine unexpectedly well, with tangy, fruity results.
What is a Tagine?
A tagine is both a slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared. These flavorful stews use a rich blend of spices like cumin, turmeric, ginger, and cinnamon. While cooking, chefs will add in sweet elements such as fruits like apricots or dates, and savory components like meat (lamb, chicken, or beef), vegetables, and olives or preserved lemons. The conical lid of the tagine pot helps to trap steam, creating a moist cooking environment that tenderizes the ingredients and allows the diverse flavors to meld beautifully over time, resulting in a deeply aromatic and comforting dish. In this case, we make up a vegetarian tagine that features fresh rhubarb and satisfying chickpeas.
A warming bowl full of rhubarb, aromatic spices, and nutritious chickpeas.
Ingredients
Scale
3 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, sliced
1 tsp minced ginger
1 cinnamon stick
½ tsp cumin seeds
¼ tsp cayenne pepper
1 (14-oz) can diced tomatoes
2 (14-oz) cans chickpeas, rinsed and drained
Optional: soak 1 cup dried beans overnight and simmer for 30 minutes
¼ cup chopped dates
1 ½ cups chopped fresh or frozen rhubarb
1 ½ cups vegetable broth
Black pepper to taste
1 tbsp honey or dark brown sugar
½ cup minced fresh parsley, for garnish
Instructions
In a large saucepan, heat the oil on high heat. Add the onion, turn the heat to low, and sauté for about 8 minutes, or until the onion is translucent.
Add garlic, ginger, cinnamon stick, cumin seeds, and cayenne and stir for 1 minute.
Add the tomatoes, and continue to cook for 2 minutes.
Add the chickpeas, dates, rhubarb, broth, and black pepper. Let this simmer on low heat for 15 minutes with the lid off or until the liquid cooks down by ¾.
Stir in the honey or dark brown sugar. Garnish with parsley. Serve with couscous or with a toasted baguette.
The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau teaches us the importance of rhubarb’s flavor with this gimlet recipe. She reminds us that this underdog vegetable can turn simple flavors into complex, sophisticated wonders.
What is a Gimlet?
You’ve probably heard of this classic cocktail but may be wondering, what exactly is a gimlet anyways? A gimlet is one of the most simple and refreshing cocktails out there with notes of tartness. Traditionally, it’s made with just two ingredients: gin (though vodka is a popular substitution) and lime juice, sometimes sweetened with simple syrup or a sweetened lime juice made for cocktails. The proportions can vary, but the result is typically a clean, crisp, and balanced drink. Here the botanical notes of the gin (or the neutrality of vodka) brighten with a bit of citrus juice in a timeless concoction. Which also explains why the inclusion of rhubarb fits so well with a gimlet.
Fire up the grill and toss on some burgers and dogs, because nothing screams backyard barbecue quite like this mocktail, made as a non-alcoholic ode to the classic Pickleback Shot. Our Pickleback Mocktail uses a simple recipe that mingles sweetness with the tang of a pickle. Plus, if you decide to use Pittsburgh Pickle Co Picklexir and Monday Zero-Alcohol Whiskey in your mix, you’ll receive the most naturally pickle-y mocktail you can dream of.
Where Did the Pickleback Come From?
The surprisingly popular Pickleback Shot, a potent combination of whiskey (usually Jameson) followed by a shot of pickle brine, has a relatively recent origin story. Its creation is by Reggie Cunningham, a bartender at the Bushwick Country Club, a dive bar in Brooklyn, New York City, around 2006. It’s said, a customer challenged Cunningham, who was snacking on pickles at the time to nurse his own hangover, to try a shot of Old Crow Bourbon Whiskey chased by the brine from McClure’s Pickles (which he allowed creator Bob McClure to store in the bar’s basement). He then introduced the unusual pairing to other patrons and bartenders, and it quickly gained traction. Originally it spread as a “bartender’s handshake” before continuing in popularity and finding its way onto menus across the United States and beyond.
We’re getting into the peak time of summer produce, and every weekend at the farmers market feels like a treat. Sometimes the best way to showcase the flavor in those farmers market tomatoes and peaches is to keep it simple and fresh with a beautifully crafted summer salad. If you find yourself hoping for some new ideas on how to enjoy your summer bounty, look no further than these 11 recipes for salads that really highlight summer produce.
Summertime zucchini always tastes better and now is a great time to enjoy zucchini raw. In this recipe, the zucchini is cut into spirals and paired with crisp cucumbers and briny olives for a punchy summer salad that can be enjoyed on its own or with whatever you’re throwing on the grill.
A BLT is the perfect way to eat a summer tomato. But perhaps you want a lighter version for a summer lunch. By toasting crackers in leftover bacon fat, you get a crunchy topping without a lot of bread. This BLT salad makes for a quick satisfying lunch. You can feel good about what you’re eating with a meal that makes those summer tomatoes sing.
A Nicoise salad is a great way to enjoy summertime vegetables. Radish, cucumber, green beans, and fresh dill will all shine in this updated version. We feature a creamy avocado dressing made with Greek yogurt.
This Watermelon Salad was developed by Chef Jackie Page and takes advantage of sweet summer melons and fresh mint by dressing them lightly with just lemon and olive oil.
Letting the kids help with a summer dish can teach them what’s in season. It also instills a vested interest in what they’re eating! Let them help pick out the berries at the farmers market, or better yet, go berry picking and make a whole activity out of summer lunch.
If you’re one of those people who can’t leave the farmers market without peaches or tomatoes this time of year, this salad is for you. The two pair perfectly, especially when accompanied by this pickled corn vinaigrette and pungent fresh basil.
Ripe, juicy peaches match alongside buttermilk biscuit croutons and a red wine vinegar/oil dressing. This Biscuit and Peach Panzanella Salad is a beautiful rainbow of fresh flavors that you can always add more veggies to.
Papaya. It’s sweet and nutritious, meeting somewhere between a mango and a cantaloupe. We’re mixing this lovely fruit up with charred tomatoes and green beans along with Thai spices.
Blistering is simply a cooking technique where you cook vegetables at a high heat, quickly, as the outside crackles. It adds a bit of nuance to the shishito peppers in this avocado and corn salad.
What could be more summery than vibrant citrus on a bed of fennel, kale, radicchio, pine nuts, avocado, and pomegranate seeds? Though it may be the fig and honey vinaigrette that takes this salad over the top.
Like lunch, snacks are a vital part of getting kids up and moving and being their best selves. They provide the necessary energy and nutrients to keep kids’ brains and bodies functioning. Without snacks, kiddos may experience fatigue, lack of focus, and decreased productivity. Plus, they’ll also help to curb hunger and prevent overeating during meal times and raiding the fridge. (Teenage boys not included. Other rules apply!)
The following healthy snack ideas will power your little ones through the day with ease.
Healthy Snacks to Keep the Kids (and Parents) Happy
Who doesn’t love salsa? This kid-friendly recipe is a delicious way to get your kids in the kitchen to help. The sweet and spicy flavors of the peach and corn salsa are not only deliciously enjoyed as a snack atop tortilla chips, but are also great condiments with grilled fish, chicken, or pork.
Looking for a bit of smokey sweetness with a maple glaze? These Bacon-Wrapped Carrots take advantage of fresh produce and salty deliciousness. Plus it’s a way to get your kids loving vegetables early on.
A kid’s daydream, the PB&J sandwich gets an upgrade. Our Peanut Butter and Jelly Rolls takes layers of peanut butter, brown sugar, cinnamon and drizzles them in a sweet raspberry jam.
Kid-friendly, parent approved! These dessert empanadas are a super fun take on the traditional s’more but with less mess. Have your kids grab a handful of extra chocolate chips to melt and drizzle over the top after baking. You might have to forget we said less mess…
Popcorn is one of the most accessible kid-friendly snacks. Skip store-bought flavored popcorn with artificial ingredients and whip up a batch of chili-lime popcorn at home. This is a great basic recipe to get your littles into the kitchen with you. Once you show them the simple process, they can take the lead for future snack preparations.
Simple to make and easily adaptable for vegans, Savory Zucchini Muffins are a great school hand-held treat. Plus, you’ll get to make use of all those zucchinis from their peak season.
Ditch the added sugar from marshmallow fluff, and incorporate some local honey for sweetness in this easy fruit drip recipe. Add cubes of pound cake, pretzels, or graham crackers to a variety of your kiddo’s favorite berries and fruits to create a tasty fruit board.
A box to snackle gives kids just what they need to tackle the day. The options are endless, so use your imagination and pantry. Presenting mundane snacks like carrots and grapes in this way can reinvigorate joy in the little things.
This roasted carrot dip is a great make-ahead treat that is perfect as an after school snack for kids. Once they get the hang of this recipe, have them make a batch for you. Smoky and delicious. Kids will enjoy making this. You will enjoy eating it with them.
When it comes to lunches for kids, there are certainly some popular favorites that stand out. There are always the classic sandwich options like peanut butter and jelly, ham and cheese, or turkey and avocado. But because it’s good to switch it up, we pulled together some quick lunch recipes for kids that veer away from the usual choices. They’re fun and a little creative, but not too crazy; we want the kids to eat, after all! These food options stay fresh and crisp even when made in advance while also providing plenty of nutrients.
Make extra when crafting these lunch recipes — you’ll want some too. Plus, many are portable, allowing for easy transportation to the park or daycare with the use of butcher paper or other vessels.
What Makes a Good Kids’ Lunch?
Meals that are nutritious, delicious, and easy to eat. Each lunch should include a variety of fruits and vegetables, whole grains, lean protein, and low-fat dairy options with portion sizes that are age-appropriate and right for the activity level of your kiddos. Lunch is an important aspect of promoting healthy habits and success among kids.
Smoked chicken, roasted tomatoes, mixed greens, and cheddar cheese drizzled in honey and Sriracha then finally stuffed inside a whole wheat wrap. Do we have your mouth watering yet? Make sure your child gets the nutrients they need in this uniquely upgraded chicken wrap.
Getting kids started with meal prep often begins by making them comfortable with simple combinations of ingredients. This tasty sandwich is a great segue to bigger things.
Small in size, these White Bean Tuna Salad Wraps are not only delicious but are loaded with nutrients perfect for midday pick-me-ups. You may just beat that two o’clock slump after eating these for lunch! Pro tip: Make one for your own brown bag lunch!
Hot Pockets may be a freezer food favorite but a healthier option is to make them from scratch. You’re able to use real, fresh ingredients and can even pack them full of good-for-you foods like mushrooms and spinach such as in our Homemade Pizza Pockets.
Spice things up with Lunchtime Tamales that come in their own little banana leaf packing. These bundles pack big flavor with a delicous filling inside a homemade masa dough. Your kids will love showing this lunch off to their entire table.
Keep your kids refreshed and satisfied with our delicious and kid-friendly summer salad, perfect for the start of the school year. A nutritious delight for the entire family. Don’t forget to pack the dressing on the side for maximum freshness. No one likes a soggy salad!
This roasted Carrot and Chickpea Sandwich combines simple techniques to draw out sweetness with creamy and savory flavors for this delightful veggie sandwich.
The pop-up allows a chef, bartender, or barista to experiment outside of the confines of a restaurant’s four walls. It’s an opportunity to mix up the ordinary with a fresh vision. It’s sometimes where some of the hottest restaurants start—Fet-Fisk and The Parlor Dim Sum being notable examples. A pop-up can also mean a new theme taking over your favorite bar or restaurant for a limited period of time. This freshens up the space with new décor and new drink styles. Christmas pop-ups and Halloween pop-ups are staples of the fall and winter months, but arm weather is also a great time to see what’s happening in the city with spring pop-ups. For seasonal flavors in your next coffee, drink, pastry, or sandwich, try these Pittsburgh pop-ups.
Though Churchview Farm’s weeknight dinners sell out fast, you might get lucky with a ticket! Their new dinner series will be announced in the beginning of June. Churchview Farms routinely hosts meals with guest chefs from some of Pittsburgh’s top restaurants. You’ll find the freshest produce and the friendliest tablemates at these weeknight dinner pop-ups.
In advance of Csilla Thackray’s TItusz opening up in Lawrenceville this fall, you can get a little taste of Austro-Hungarisan cuisine at Spigolo in Edgewood. Chef Csilla is bringing Central European pastries ilike Rhabarberkuchen (rhubarb cake) and Kossuth Kifli (crescent cakes). Pair these treats with steaming cups of Red Hawk espresso and specialty drinks on Spigolo’s patio.
Garfield staple Mixtape always has a curated pop-up and this spring’s does not disappoint. Studio Mixtape 54 is an homage to the iconic New York dance club that shaped some of the world’s greatest divas. Plus, all their dance nights through May have no cover. They also now include a “Corporate Gothic” 6PM-9PM hour for those of us who can’t afford to be out too late. Each night brings something different at Mixtape!
You can find this pop-up micro-roastery in Shadyside at Heat Check Vintage and downtown in Market Square, as well as various locations across the city for events and collabs. Their flavorful espresso is not for the faint of heart. It’s true coffee-lover’s coffee, with rich, complex tasting notes in every sip. Whether you’re looking for an after-dinner coffee downtown or a leisurely afternoon pick-me-up on Walnut, Q-Miller Edwards and Jett Wasson have you covered with pop-up café service.
Chef Gary Marshall learned to love Japanese cooking from Roger Li and developed his own take on it with Gari Shoyu, his traveling “sando” truck he brings to breweries during the spring months for outdoor dining. Marshall is at Eleventh Hour Brewing, Trace Brewing, and Grist House on a rotating schedule you can find on his website. Gari Shoyu makes a great accompaniment to some local beers. A good sandwich will keep you from getting too buzzed and fills you up with delicious international flavors like tonkatsu, ebikatsu, and and togarashi fries.
