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Educate Yourself on Shellfish

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Various shellfish sit in groups on ice and platters such as raw shrimp, snow crab claws, oysters, scallops, lobster tails, and mussels.

TABLE’s “Food Education” series aims to open up the doors of possibility for some new adventures for the taste buds and first up is shellfish!

Educate Yourself on Shellfish

Tuscan clam soup in a pot.

Clams

Clams can heighten humble recipes to extraordinary heights. We’re partial to northern quahogs, also known as the Atlantic hard-shell clam. Classed by size as topnecks or littlenecks, they come predominantly from the coastal waters of Virginia. Littlenecks are less chewy and can be enjoyed raw on the half shell.

Easy to prepare, clams reward even beginners with an expansive flavor profile and an affinity for absorbing the flavors that surround them. In our direct-from-Italy Tuscan Clam Soup recipe, for example, they offer a briny balance amid the acidy ping of tomato, bouquet of white wine, and aromatic garlic notes. Clams also add a perfect salty bit to pasta, and are at home in most chowders.   

7 roasted oyster with corn and herb garnish on a blue plate and 2 oyster shells and a beer sitting on a dark colored surface. seafood dishes

Oysters

It is fair to compare oysters to wine. As much as the vine’s temperature, soil, and age inform the grape’s complexity, the 200 varieties of oyster are similarly shaped by their aquatic terroir. Shown here are Wholey’s Chesapeake oysters, which are milder in taste than most Pacific, Eastern, Kumamoto, Olympia or European oysters because of the Chesapeake Bay’s brackish mix of freshwater and seawater.

When in the presence of a fine fresh oyster, simplicity is the best option: carefully shuck one, and add just a gentle squeeze of lemon or a dab of cocktail sauce to open the palate. More elaborate oyster dishes, however, are wonderful, such as Roasted Oysters with Cornbread, Leek & Banana Peppers from Chef Sarah Baugher of The Speckled Egg.

Coconut Curry Mussels sit in a big white pot with a small plateful sitting nearby and a baguette in half beside the plate.

Mussels

Coldwater blue mussels harvested from the waters of the Eastern Seaboard coast can be found naturally, but most are farmed on suspended ropes and harvested commercially. Available year-round, this rich and hearty bivalve is a fatty and briny bite strong enough to carry a main dish or subtle enough for a little mystery as part of a more layered recipe, like our Coconut Curry Mussels. A traveling circus of bold yet balanced flavors, this dish is a solid introduction to mussels at home. Remember to avoid mussels with cracked shells…and if it doesn’t smell fresh, it isn’t.

a black table with a round metal pan with clams, scallops, crab legs, lobster, and shrimp

Lobster

In the words of Pittsburgh seafood master, Sam Wholey, “Lobsters are the most delicious and versatile meat.” For the best lobster experience, choose a live lobster: the sweetest, freshest, buttery bite comes from fresh, in-the-tank lobsters. Most folks boil a fresh lobster and dip the cooked meat in drawn butter with a bit of fresh lemon juice. Sam also offers fully cooked lobster claws and knuckle meat which you can use to introduce your family to this delicacy in the form.

Simplicity meets luxury with this flavor-packed crab quiche recipe from Chef Jackie Page.

Snow Crab

You may know something about snow crabs by watching the Deadliest Catch on the Discovery Channel. Entertainment value aside, snow crab is another delicious and versatile gift from the ocean floor. Unlike their burlier king-crab cousins, snow crabs are smaller with a more delicate shell. Their meat is tender and sweet and best enjoyed, in our opinion, in a quick dip of melted butter after a brisk 5- to 10-minute steam bath. You will likely buy frozen since they are harvested in Alaska and Canada between October and January. If you’re searching for a dish in which to include this seafood, try Chef Jackie Page’s Jarlsberg & Crab Quiche.

Brown Butter Scallops on a tray with asparagus in the surroundings. A red chili powder in a small bowl with a spoon on the side.

Scallops

“Like clams and oysters, scallops are bivalves,” says Sam Wholey. “They are active swimmers propelling themselves by clapping their shells together using a muscle called the eye, the part of the scallop that is eaten.” Since they come live from the North Atlantic, they must go through processing and icing immediately. Scallops cook very quickly. If using extra-virgin olive oil, which is ideal, a quick sear beautifully textures the scallop without compromising the oil or its smoke point of 400 degrees. Add them to salad or pasta, and it’s a party. 

Roasted Shrimp, Clams, Asparagus and Leeks on a sheet pan, garnished with lemon wedges. Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe

Gulf Shrimp

Fresh from the warm waters of the Gulf of Mexico, Gulf shrimp have a distinctly mild and earthy flavor attributed to low and coastal tides. Shrimpers use a large cone-shaped net to harvest the abundant shrimp along the Gulf Coast waters, yielding about five million pounds each year. Their texture is dense and full of protein, making them perfect for a main course dish, perhaps of a southeast Asian variety, our recipe for Anna Franklin’s Calabrese’s Pan-Roasted Shrimp with Clams, Asparagus & Leeks.

Story by Gabe Gomez
Cover Photo by Dave Bryce
Shellfish Courtesy of Robert Wholey & Co.

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Carbonara with Handmade Charcoal Trenette

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Three bundles of handmade charcoal trenette made intoa. traditional Carbonara with yellow cheese on top of each pile.

Fiore Moletz, founder of Della Terra and Bur’ghers, brings a ton of personality and flavor to everything he does. He can’t help it. It’s who he is. And thank heavens: when you sit down to a meal you can just relax and let the bravura flavors play out on your palate. He’s already taken care of everything. You’re in good hands. Especially if you try his take on traditional Carbonara. The name refers to coal mining culture, and Fiore puts a literal spin on this classic Italian dish by adding a bit of refined charcoal powder to the pasta recipe.

What is Charcoal Trenette Pasta?

The trenette pasta shape is a staple of the northern Italian regions of Genoa and Liguria. You may recognize a similarity to linguine and fettuccine.

Trenette pasta calls for eggs, which differentiates this recipe from Fiore’s southern Italian orecchiette, which only calls for flour, semolina, and water.

While trenette is traditionally alongside a Pesto sauce, or with potatoes and beans, Della Terra’s interpretation includes the addition of charcoal powder and a traditional Carbonara sauce, a staple of Roman cuisine.

The Meaning Behind Carbonara

There are many theories on the origin of this world-famous pasta sauce. If you were to ask 3 different Italians, you would most definitely receive 3 different answers. However, there is one thing that is universal: never use cream or milk in this sauce! As in never, ever! Instead the creaminess comes from the combination of egg yolk and rendered pork fat and grated cheese, tempered by the gentle heat and starchiness of some pasta water.

The name itself means “the charcoal burner,” and some also believe this filling dish was made to satiate the hardworking coal miners after a arduous day’s work. Fiore’s modern interpretation brings the charcoal into the trenette pasta for an exciting twist on a legendary Italian pasta dish.

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Three bundles of handmade charcoal trenette made intoa. traditional Carbonara with yellow cheese on top of each pile.

Handmade Charcoal Trenette


  • Author: Fiore Moletz

Description

Learn to make a handmade pasta with care.


Ingredients

Scale
  • 340 gram ’00’ flour or bread flour
  • 4 whole eggs
  • 1/2 tbsp activated charcoal powder


Instructions

  1. Mix flour with charcoal powder. Place flour on work surface and make a well in it. Add the eggs to the well, and begin mixing eggs into flour with a fork.
  2. Once egg has mixed into flour slightly, begin kneading the dough until has become a cohesive ball. Cover and allow to rest for 10 minutes.
  3. Either through a roller or by rolling pin, begin rolling out dough in to thin sheets, until the thickness of a piece of spaghetti.
  4. Cut by hand or by machine into long, thin strands, and dust strand with flour to prevent sticking. Let strands sit for 10-15 minutes before cooking.

Notes

Charcoal powder will darken everything it touches.

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Carbonara with Handmade Charcoal Trenette


  • Author: Fiore Moletz
  • Yield: 1 serving 1x

Description

A traditional Carbonara with the added touch of Handmade Charcoal Trenette pasta.


Ingredients

Scale
  • 1/4 lb Charcoal Trenette
  • 2 oz pancetta, cut into lardons
  • 1 oz julienned white onion
  • 1 whole egg plus whites of one egg
  • 1 egg yolk
  • Canola Oil for cooking
  • 1/4 cup parmesan cheese, plus more to garnish
  • Fresh black pepper
  • Salt to taste
  • Reserved pasta cooking water


Instructions

  1. Bring cooking water to a boil in large pot and season with salt. It should taste like the sea!
  2. Place pancetta in saute pan over medium-low heat. Once the fat from pancetta begins to render off, add onions to pan.
  3. Continue to cook until pancetta is brown and onions have softened and begin to develop color. The pan should have some color on it as well.
  4. Add 3 ounces of pasta water to pan to deglaze pan and set aside.
  5. Whisk 1 whole egg and egg white together with 1/4 cup parmesan cheese, and black pepper.
  6. Cook 1/4 pound of pasta in boiling salted water, around 3-4 minutes.
  7. Once pasta is cooked, add pasta to pancetta pan and return to medium-high heat. Add egg mixture to pan before it gets too hot and continue to toss pasta together over medium high heat. Make sure to keep pan moving the entire time, otherwise eggs will begin to cook, which you don’t want.
  8. Continue to cook and toss pasta until egg mixture begins to thicken slightly. Add in 1 tablespoons of extra virgin olive oil while tossing pasta. Keep tossing over medium high heat until egg mixture has attained silky texture and has coated the pasta.
  9. Twirl pasta onto plate, making a small well in the top. Grate parmesan cheese over top of pasta to cover the top. Place the egg yolk in the center of the cheese to make it look like an “egg”. Garnish with black pepper and the best olive oil you can find.

Recipe by Fiore Moletz
Story by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Videography by Dana Custer and Ariella Furman

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Go-To Cheddar Mac and Cheese

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A blue pot of cheddar shell mac and cheese in a yellow color with a wooden spoon stuck inside it.

This recipe for our Go-To Cheddar Mac and Cheese is infinitely adaptable. You can use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can also be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat. It’s truly up to you. You could even make individual servings that each one of your guests can dress up with their own toppings like crackers, chicken, or broccoli.

What Are Easy to Melt Cheese for Mac and Cheese?

Thankfully, when it comes to customizing your Mac and Cheese, you have plenty of choices beyond just cheddar. If you want to add a bit of a bite to your mac you can try using colby-jack or pepper-jack cheeses. To contribute to complex flavors you can use gruyère, gouda, fontina which each have their own unique flavors. After you’ve chosen your cheese, we also recommend adding some cream cheese for the smoothest texture possible. Just make sure whatever decision you make, you grate the cheese finally, incorporate the cheese a little at a time, and the sauce heat low and slow.

More Mac and Cheese Topping Ideas

  • Sauteed mushrooms, fresh thyme, and truffle oil
  • Pulled pork, candied jalapenos, and barbeque sauce
  • Bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
  • Taco-seasoned shredded cooked chicken or ground beef, sliced scallions, salsa, cojita cheese
  • Pepperoni (or cooked Italian sausage), marinara, sprinkled, parmesan cheese
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A blue pot of cheddar shell mac and cheese in a yellow color with a wooden spoon stuck inside it.

Go-To Cheddar Mac and Cheese


  • Author: TABLE Staff

Description

Creamy, gooey, and plain out right delicious.


Ingredients

Scale
  • 1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
  • 6 tbsp unsalted butter
  • ½ cup all-purpose flour (or gluten-free all-purpose flour)
  • 4 ½ cups milk (or plain almond or oat milk)
  • 4 + 1 ½  cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
  • 1 ½ cups, shredded or cubed white American cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp granulated garlic


Instructions

  1. Fill a large pot with water and cook the macaroni according to package directions. If you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking.
  2. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.
  3. Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly.
  4. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
  5. Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni.
  6. If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly.
  7. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.

Notes

For bread crumb topping, cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.

Recipe by TABLE Magazine Staff
Photo by Leanne Meyers

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Spaghetti with Clams

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A red bowl with Spaghetti with Clams sits on a greenish tablecloth with a wine glass, candles, and another bowl of pasta behind it.

What is the charm of a legit Italian pasta dish such as our Spaghetti with Clams? Something with such simple ingredients holds such a special place in our hearts. We like to think it’s due to the atmosphere that Italian recipes create. For instance, there’s the romance of lightly seasoned clams tossed with olive oil, spaghetti, and black pepper. It activates all our senses and truly shows off our love in an edible form. Each ingredient speaks in a clear voice, and they all work together in perfect harmony.

A person serves Spaghetti with Clams into four red bowls on a picnic table outside.

An Ode to Venice Featuring our Spaghetti with Clams

Venice is nicknamed, La Serenissima, “the most peaceful,” and a romantic repast of classic seafood dishes reminds us why.

A summer evening. A peaceful spot on the beaches of Cavallino-Treporti, a little town just to the east of Venice. Barefoot dancing in the sand. The pearlescence of a late sunset. Fresh seafood prepared with the simplicity of flavor and technique characteristic of Venetian fare. A moment of relaxed laughter and togetherness.

While all of that sounds like a moment out of an Italian film with a happy, lighthearted ending, we can capture the same feeling here at home – except for the nearness of Venice, and sand between our toes. Get your family on board to clear the calendar of all distractions for a Saturday. Put the smartphones in a drawer. Shop for clams, scallops, baby octopus, salad fixings, garlic, and fresh pepperoncino. Run to your favorite bakery for a loaf of crusty bread. Find a bottle of crisp white wine from Veneto, Friuli, or Alto Adige.

Once you’re home again, search Spotify for their “La Dolce Vita” playlist. Put the wine in the fridge. Mix up a classic Spritz alla Veneta to sip while you cook with your loved ones. Toss together your favorite salad. Sit down to a candlelit table to enjoy the light touch of these classic dishes. Later, find a Fellini classic to stream, or watch Mr. and Mrs. Smith traipse through La Serenissima in a less-than-peaceful caper.

Through it all, thank the heavens we live in a world that has Venice in it.

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A red bowl with Spaghetti with Clams sits on a greenish tablecloth with a wine glass, candles, and another bowl of pasta behind it.

Spaghetti with Clams


  • Author: TABLE Staff
  • Yield: Serves 4

Description

A simple list of ingredients come to life with the right seasonings.


Ingredients

Scale
  • 700 g fresh clams
  • Coarse salt, to taste
  • Extra-virgin olive oil
  • Fresh pepperoncino, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 300 g spaghetti
  • Black pepper


Instructions

  1. Soak the clams for about an hour in a bowl of water with a handful of coarse salt. Rinse well to be sure there is no sand or dirt, and drain.
  2. Combine extra-virgin olive oil in a hot skillet with chopped fresh pepperoncino, two cloves of garlic and the sprigs of thyme.
  3. When the oil begins to sizzle, add the clams, stir them, cover, and let them open for 3 to 4 minutes.
  4. Boil the spaghetti in salted water for about 8 to 10 minutes until very al dente, and drain.
  5. Add the spaghetti to the skillet with the clams and sauté at high heat, stirring constantly until spaghetti are al dente and ready to eat.
  6. Serve immediately with a drizzle of raw oil and a sprinkle of freshly ground black pepper.

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Seafood Spaghetti

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A seafood spaghetti sits in a shallow bowl with shrimp and mussels, all sitting on a wood picnic table.

This summer, Seafood Spaghetti is all you need to go all-out al fresco. The fresh, light flavors of seafood mingle with a zing of zesty, in-season cherry tomatoes, and fragrant herbs. We like to think this dish belongs on an outdoor picnic table in the evening rays of sunshine. But, you can always keep it handy for when you’re craving a hearty serving of seafood.

Seafood Spaghetti Perfect for a Mediterranean Diet

Don’t feel the guilt while indulging in this delectable Seafood Spaghetti. This recipe actually aligns beautifully with the guidelines of a Mediterranean diet. Fresh, lean seafood like clams, mussels, and shrimp ensures a dose of protein. Then, nutritious and vibrant in-season tomatoes along with the use of heart-healthy olive oil play into the wholesome choices here. The best part is that it’s a meal that your whole family will enjoy while still adhering to your own dietary needs.

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A seafood spaghetti sits in a shallow bowl with shrimp and mussels, all sitting on a wood picnic table.

Seafood Spaghetti


  • Author: Stephanie Sullivan
  • Yield: Serves 8

Description

Your usual pasta dish gets a major upgrade with fresh seafood.


Ingredients

Scale
  • ¼ cup olive oil
  • 3 garlic cloves, chopped
  • 3 shallots, chopped
  • 1 lb shrimp, shelled and deveined
  • 1 lb scallops
  • 1 cup dry white wine
  • 1 dozen littleneck clams, scrubbed
  • 1 dozen mussels, scrubbed
  • 1 lb calamari
  • 1 lb spaghetti, cooked
  • 1 cup pasta cooking water
  • 2 cups cherry tomatoes, halved
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh oregano, removed from stems


Instructions

  1. In a large saute pan or paella pan, heat the olive oil. Add garlic and shallots, and sauté briefly. Add the scallops and sauté until just colored on each side. Remove to a large platter. Add shrimp to sauté pan and cook just until pink. Remove to platter.
  2. Bring the wine to a gentle boil in a large pot and add the clams, mussels, and calamari. Cook until shells start to open, about 2 minutes. Remove the seafood to the platter.
  3. Pour the white wine into the sauté pan and deglaze. Reheat the pasta in boiling water, then add to the sauté pan. Add herbs and tomatoes and toss to mix, adding pasta cooking water as needed. Add seafood and mix gently, and season to taste.
  4. Move all to a serving platter and drizzle with extra virgin olive oil before serving.

Recipe by Stephanie Sullivan
Photography by Adam Milliron

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Whole Roasted Branzini

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A whole roasted branzini with fingering roasted potatoes sits on a white decorated plate with bits of orange and green flowers.

Chef Chris O’Brien from Hyeholde Restaurant in Pittsburgh shares his recipe for a juicy, Whole Roasted Branzini with a fennel salad stuffing, truffle butter sauce, and roasted potatoes.

A Little Hyeholde History

“It began with a romance the day William Kryskill told his bride that someday he would build her a castle on the crest of a cornfield where they stood.” And so begins the fairy tale of Hyeholde Restaurant, a castle-turned-eatery that sits high on a hill in Coraopolis. 

The tale continues with Kryskill beginning the seven-year construction of his castle. Its design in 1931 was to be part-living quarters and part-restaurant. The next chapter sees Pat Foy at the helm. He transformed the place into a charming, sophisticated eatery. Soon after, he began constructing a new entry and laynched a nightclub in 1987.

Hyeholde Today and Its Whole Roasted Branzini

The current chapter of Hyeholde is now in the hands of Kryskill’s daughter. It infuses a menu of country French cooking with modern flair, under the eye of Chef Chris O’​Brien.

O’Brien brings dishes to his menu that have been “lost over the years,” spicing them up with fresh, seasonal ingredients. Playing off the historic, rustic charm of the place itself, he plates up the comforting, rich flavors and textures of French cuisine, what he calls “simple food done right.”

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A whole roasted branzini with fingering roasted potatoes sits on a white decorated plate with bits of orange and green flowers.

Whole Roasted Branzini


  • Author: Chef Chris O’Brien

Description

The addition of a fennel salad stuffing and truffle butter sauce put this dish above the rest.


Ingredients

Scale
  • 1 bulb fennel, shaved and chopped
  • 1/2 red onion, shaved
  • Olive oil
  • 1 lemon, juiced and zested
  • Salt and pepper, to taste
  • 4 whole branzini (1–1 ¼ each), scaled, deboned with backbone removed

For the truffle butter sauce:

  • 1 cup white wine
  • 2 bay leaves
  • 2 tbsp thyme
  • 1 shallot
  • 1 lemon, juiced and zested
  • ½ cup cream
  • ½ lb butter
  • 2–3 tbsp truffle oil
  • Salt, to taste


Instructions

For the branzini and fennel salad stuffing:

  1. On a mandolin, thinly shave fennel and red onion into a mixing bowl. Chop fennel tops and mix with shaved salad.
  2. Lightly coat salad with olive oil, zested lemon and juice of one lemon. Season to taste with salt and pepper.
  3. To finish, season inside of fish with salt and pepper. Stuff with shaved fennel salad.
  4. Heat Teflon sauté pan with oil, place fish in pan over medium heat, two fish per pan at a time so as not to overcrowd pan.
  5. Cook over medium heat for 3-6 minutes per fish side.
  6. Finish in oven for 5-8 minutes at 375 degrees.
  7. Remove from pan and serve with roasted potatoes and butter sauce.

For the truffle butter sauce:

  1. Reduce white wine, bay leaves, thyme, chopped shallot, and lemon juice by two-thirds. Add cream and reduce until thick.
  2. Mount with butter and truffle oil. Add salt to taste and more lemon if needed.
  3. Strain and serve with fish.

For the roasted potatoes:

  1. Blanch fingerling potatoes in boiling water until tender. Cool potatoes.
  2. In sauté pan heat with oil brown the potatoes. Season with salt and pepper and finish with butter and chopped parsley.

Recipe by Chef Chris O’Brien of Hyeholde Restaurant
Story Maggie Weaver
Styling Keith Recker
Photography Dave Bryce

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Shakerato Iced Caffè Corretto

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An iced caffè coretto with a garnish of anise.

Add a kick of caffeine to your afternoon coffee with the Shakerato, a spirited take on iced coffee courtesy of DiAnoia’s Eatery. In Italy, such a coffee usually goes by the name Caffè Corretto: Coffee the right way. The simple, three-ingredient Iced Caffè Corretto recipe is perfect for when you’re too exhausted to do anything, but need a cocktail. Choose between limoncello, Sambuca, or Amaretto, add simple syrup and a double (or triple, if you need it!) shot of espresso to a shaker, and with a quick shake, you’re ready to drink.

About Caffè Corretto

The original caffè corretto probably involved grappa, a bitter pomace brandy which blends well with the rich, full body of espresso. A little pour of grappa into an espresso never hurt anyone. This is a sweeter version of that recipe, on ice. One possible origin story suggests that during Italy’s fascist era, coffee prices rose due to tariffs. People created makeshift coffee substitutes using orzo and chicory. Adding alcohol could mask the bitter taste of these substitutes, leading to the popularity of the caffè corretto. This iced caffè corretto doesn’t have quite such austere origins, but is a delight all the same.

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An iced caffè coretto with a garnish of anise.

Shakerato Iced Caffè Corretto


  • Author: DiAnoia’s Eatery

Description

Coffee…with a small improvement.


Ingredients

Scale
  • Double shot of espresso
  • 1 1/2 oz of limoncello, Sambuca, or Amaretto
  • ¼ oz simple syrup


Instructions

  1. Combine simple syrup, espresso, and chosen spirit into a cocktail shaker. Fill with ice. Shake vigorously to create a fully aerated, almost fluffy beverage.
  2. Strain into a cordial glass and enjoy… with a pastry or two!

Recipe and photography courtesy of DiAnoia’s Eatery

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Pittsburgh Events: Your Guide to May 12-May 18

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Topiary flamingos amongst fields of green inside Phipps Conservatory in Pittsburgh.

As the kids get closer to getting out of school for the summer, take advantage of these week and weekend events in Pittsburgh to keep the month of May flowing. Whether you want an adults night out or to take the kids along, there’s a little something for everyone.

What to Do in Pittsburgh May 12-May 18

A man at the Carnegie Museum of Natural history holds up a snail shell for a Pittsburgh May event.
Photo Courtesy of Carnegie Museum of Natural History

Moriarty Science Seminar: Michigan Land Snail Distribution Influenced by Past Glaciers

May 12, Carnegie Museum of Natural History

Everyone’s favorite Carnegie Museum TikTok star, Tim Pearce, Assistant Curator of Mollusks hosts a talk on the influence of glacial history on modern species. Join Tim to discover his research and hear a couple of his famous snail jokes. For those who cannot make it in person, you can join through a Zoom call. 

A topiary elephant in a field of blooms at Phipps summer event show in Pittsburgh.
Photo Courtesy of Phipps Conservatory

Summer Flower Show: Jungle Quest

May 13-September 24, Phipps Conservatory

Join Phipps for their Summer Flower Show which takes you on an unforgettable safari. Find vibrant, exotic blooms surrounded by topiary animals like elephants, birds, sloths, and more. Who knows what interactive treasures you may find deep within this Jungle Quest. 

A woman in purple directs an opera symphony event in Pittsburgh.
Photo Courtesy of Resonance Works

Donizetti’s Anna Bolena

May 16 and 18, Charity Randall Theatre

Resonance Works brings to life the tragic opera, Anna Bolena. This historic performance follows Anne Boleyn and Jane Seymour, both entangled with King Henry VIII, as Anne is sent to execution and Jane takes her place. Don’t miss the first time the first performance of this work in Pittsburgh in the last 25 years. 

A person hands another person a wine glass at the Pittsburgh wine festival.
Photo Courtesy of Pittsburgh Wine Festival

2025 First Choice Wine Festival

May 17, Pittsburgh Shrine Center

This 9th annual wine festival focuses on intricate wines and delicious food to match all in a relaxing atmosphere. Here you can check out local wineries, breweries, distilleries, bakers, cooks, and vendors as live music plays over your sampling. 

A group of men in black clothes sing at an a capella event on stage.
Photo Courtesy of Vocal Confluence

Sounds of Steel: An A Cappella Tribute to Pittsburgh Artists

May 17, First Presbyterian Church of Edgewood

Celebrate the talent of Pittsburgh featuring Vocal Confluence, Pittsburgh’s only all-voice barbershop a cappella chorus. This program highlights those famous figures who grew up in the area like Fred Rogers, Billy Porter, Christina Aguilera, and many others. It all takes place in the beauty of the First Presbyterian Church of Edgewood.

Story by Kylie Thomas
Featured Photo Courtesy of Phipps Conservatory

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Celebrate Pride Month 2025 in Pittsburgh

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A drag queen dances at the Lawrenceville Pittsburgh Pride event in front of a crowd of people outside.

Pittsburgh may not be the queerest city in America but it sure brings the heat with a stellar lineup of 2025 Pride Month events. These events range from adult-only to family-friendly so that everyone can show off their Pittsburgh Queer Pride. Get ready for drag queens and kings, rainbows, flags, and plenty of happy smiles!

2025 Pride Events in the ‘Burgh 

Light the Night 

May 30, Courtyard by Marriott Pittsburgh University Center 

This Pride Prom promises to have you up on your feet and dancing all night long. Enjoy an exclusive dinner experience, drag shows, desserts, the crowning of the royal court, and lots of dancing. 18+ only. Mocktails available, but 21+ can purchase cocktails.

Pittsburgh Pride March and Parade 

June 1, Downtown to North Side 

Pittsburgh’s biggest Pride march showcases citizens, organizations throughout the city, floats, and local businesses. The parade starts along Liberty Avenue in Downtown and travels over to Allegheny Commons Park on the North Side. You can walk in the parade or cheer from the sidewalk.

Pride Night at the Pirates 

June 6, PNC Park 

Sports fans can take in a Pittsburgh Pirates game while celebrating Pride. Show up in all rainbows for this game against the Philadelphia Phillies. Attendees can look forward to Pride themed giveaways and free resources for both the LGBTQIA+ community and allies.  

Lawrenceville Pride Festival 

June 14, Goodwill Parking Lot – 118 52nd Street 

Lawrenceville Pride is back for its third year! On June 14, head out for a day full of support and love featuring local vendors, food trucks, resources, drag performances, and plenty of family-friendly fun. The big headliner this year is Alaska Thunderf!ck from Rupaul’s Drag Race.

Pride in the Park 

June 29, Allegheny RiverTrail Park 

Finish out Pride Month with a family-focused and youth-centered Pride in the Park celebration. The vendor fair encompasses both organizations throughout the area and local crafters. Live entertainment and food vendors are on site, but families can bring their own picnic to the park as well.

Story by Kylie Thomas
Photo Courtesy of Lawrenceville Pride

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Silver Eye Center’s Fellowship 25 Highlights Love and Death

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A collage of images by Brett Davis and his daughter, Toko, for Silver Eye's Fellowship 25

The best art requires only that you are human and capable of feeling to understand it. While an art history degree or some technical knowledge can be helpful, art at its core is human beings struggling to understand the messy project that is birth, life, love, and death. Silver Eye Center for Photography’s Fellowship 25 lets viewers into domestic spaces, intimate moments, and private experiences that harness that universal human core behind artmaking.

A key moment of this principle in action is Brett Davis’s 88 stills, made in collaboration with his daughter, Toko.  Davis leaves a lot of space around each image set on the wall. The negative space shows that Toko has room to grow and change. It’s unbelievably tender and sweet. One of photography’s greatest gifts is its ability to portray looking at another person with love, and Davis and Toko’s work is a shining example of that. The images have a scrapbook-like quality to them. The motion blur of a playground swing, the soulful eyes of a dog, and the smiling stitched face of a stuffed animal all show the world through Toko’s eyes. Davis and Toko worked side by side to hang the video stills.

Silver Eye Center’s Fellowship 25 Highlights Love and Death

Curator Helen Trompeteler noted that Davis told Silver Eye the exact heights to hang everything at so that a child like Toko could see it. Viewers have to kneel down and imagine themselves in her perspective. In his artist statement, Davis describes himself as a “partner, father, and artist” de-centering the expected hierarchy.

Brett Davis's daughter Toko jumps on the bed beside photographs she and her father collaborated on.
Breatt Davis’s daughter Toko in front of 88 stills.

Something that caught my eye multiple times in Fellowship 25 overall was the way the artists presented themselves in their written biographies. It’s an unexpected place to find meaning and extra context for the show. There’s an intimate honesty to all of them, with questions about their practice that complements the images on the wall embedded in their how they talk about themselves.  

Nearby, Paolo Morales’s photographs focus on the relationship between mother and adult son, in contrast and conversation with Davis’s theme of an adult father and a toddler-age daughter. In one image, Morales’s mother lays down at a hairdresser with her wet hair in a bathing still. It shows the hair salon as a site of care and community.

An image by Paolo Morales of his mother at a hair salon in the Philippines.
Paolo Morales. My mother having her hair washed, 2013.

Intimacy and Binaries

Pittsburgh-based Clare Sheedy writes that she “teaches art to children and works at a Downtown box office.” It was striking and meaningful to me to hear a creative person not working in academia and proudly looping their other professional vocations into their identity. It’s affirmative and meaningful for that to be out in the open, when so many in creative fields are working multiple gigs to get by.

Sheedy’s photographs are part of a series entitled parts of a bird where she combines photographs with a poem in braille. Viewers can touch the braille, but not the photograph. A genius move in Sheedy’s presentation of parts of a bird is to place braille lettering on either side of a tender nude photograph. You can touch the braille, but not the body, even as the body is in an intimately vulnerable state.

A photo of two women smoking a cigarette by Ramona Jingru Wang.
Ramona Jingru Wang, Sukeban Girls, 2023.

A favorite image of mine is Ramona Jingru Wang’s Sukeban Girls. It made me think of a much-lauded scene in Ryan Coogler’s 2025 film Sinners. Smoke (played by Michael B. Jordan) lights his brother Stack (also played by Michael B. Jordan)’s cigarette. It’s highly technical movie magic, but also could be material for a surrealist painting. Jingru Wang’s photograph shows two women dressed identically, white ribbons in their dark double braids, one lighting the other’s cigarette. It brings out the intimacy of lighting a cigarette. There are subtle differences between the two women. The photo speaks deeply about how same-gender friendships and intimacy often feel like sister bonds. Jingru Wang took inspiration from Park Chan-Wook’s filmography and the depictions of Asians as cyborgs in sci-fi films for the photo series, called My friends are cyborgs but that’s ok.

The Self and Nature

Alana Perino also engages with the self and, like Davis, has low hanging work that you have to kneel to look at. Perino’s evocation of growing in New York City, the North Fork of Long Island, and “the stretch of Highway between the two” shows up in their work in its liminal nature. Their images have figures and moments, but no visible faces. A figure with a memorial tattoo on their back reminded me of Keiko Fukazawa’s work with incarcerated youth where she photographed commemorative tattoos. The images came out of deaths in Perino’s family and confronting questions about mortality.

A portrait of Alana Perino's father with a dove in his hand.
Alana Perino, Dad and Samuel, 2024.

Of the work in the show, Sobia Ahmad’s draws most directly from the natural world. Ahmad’s photographs in Fellowship 25 are part of her ongoing project of documenting the Pando forest in Utah. Pando is an aspen forest all growing from one interconnected root system. Ahmad’s tree works are recognizable to anyone who’s stopped to look at her public installation on Liberty Avenue. What stood out to me most about Ahmad’s images were their inversions. Ahmad took the photos on reversal film stock and printed them as negatives. There’s a mystical or ghostly quality to the images, as if you’re seeing visuals from a dream. Her photographs reveal a reality underneath our reality, in line with her interest in Sufism and mystic traditions.

Universal Love

A show like Fellowship 25 faces the challenge of putting different artists’ work together to create a cohesive whole. This iteration of Silver Eye’s fellowship focuses on love and caring. Jingru Wang, Sheedy, and Davis shine with their eye for balancing staged photographs and moments of candid intimacy. Fellowship 25 engages with universal questions: Who are we as people? Who do we want to be? What does it mean to be human? Often contemporary art narrows itself into granular categories. Fellowship 25, however, is a breath of fresh air in how it feels both sweeping and defined. The show seems to want you to linger, a respite from the hostility that art spaces often have.

Story by Emma Riva
Images courtesy of Silver Eye Center for Photography

Cover image by Brett Davis

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