Your Pittsburgh Concert Lineup for May 2025

-

April 7, 2025

A group of people in colorful costumes dance at a festival in Pittsburgh. — Photo Courtesy of Cranfest

Looking for things to do in Pittsburgh this week from April 7 to April 13? Captivating theater performances, family-friendly festivals and Easter fun await you so bring along a friend, your partner, or the whole family for a day out. Whether you’re a local or a visitor, we’re sure you’ll enjoy discovering what’s hidden beneath the surface of the city.

Pittsburgh Events: Your Guide to April 7-13, 2025

Actors on a stand kneel down to one man standing in a spotlight. — Photo Courtesy of Jesus Christ Superstar

Jesus Christ Superstar

Byham Theater, April 7-13

Part rock opera, part musical, Jesus Christ Superstar, presented by Pittsburgh Musical Theater at the Byham Theater, plays out an edgy musical re-telling of the final days of Jesus through Judas’s perspective. Featuring iconic songs like I Don’t Know How to Love Him, Superstar, and Heaven on Their Minds, this production takes you through a fresh take on a classic story.

People on stage sit at desks and all look towards one man in a suit in the middle. — Photo Courtesy of Legally Blonde

Legally Blonde: The Musical

Pittsburgh Playhouse, April 9-13

Bend and snap! This beloved comedy musical based on the movie starring Reese Witherspoon takes us on a journey following her perfectly blonde character, Elle Woods, who decides to go to Harvard to win her lover back. Each scene that you know and love comes with a new storytelling device, song. Get ready to smile and laugh as you watch Elle fight her way to the top.

A person in a bunny costume sticks out of a trolley in Pittsburgh holding carrots. — Photo Courtesy of the Pennsylvania Trolley Museum

Bunny Trolley

Pennsylvania Trolley Museum, April 11

All aboard for the Bunny Trolley! This springtime event offers a festive experience for families and the chance for young ones to meet the Easter Bunny. Start by enjoying a relaxing trolley ride, perfect for creating lasting memories. While on board, you can participate in fun activities, meet live rabbits, and enjoy the company of the Easter Bunny. This is a delightful way to celebrate the season right before the Easter holiday.

Cranfest

Cranberry Township, April 12

CranFest in Cranberry Township is a community celebration that brings together residents and visitors for a day of family-friendly fun. This festival features a diverse array of attractions, including live performances, delicious food from local vendors, and cultural engagement booths. Explore all these interactive activities while learning all about the different cultures in the Cranberry community.

A ground of Pittsburgh opera singers sway to one side holding song books in their hands. — Photo Courtesy of Pittsburgh Opera

Pittsburgh Opera’s April Song Shop Concert

Bitz Opera Factory, April 12

The April Song Shop, presented by Pittsburgh Opera, offers the opportunity to experience the magic of opera in an intimate setting and all for free. This event showcases a diverse selection of songs performed by talented artists, providing a glimpse into the world of opera and vocal artistry. It’s a chance to discover new voices and get a sneak peek into what the opera is all about. Plus, you’ll have the chance to meet the artists after the show.

Story by Kylie Thomas
Featured Photo Courtesy of Cranfest

Subscribe to TABLE Magazine‘s print edition.

Dill Fritters with Leek, Feta, and Chili

By

Nauman

-

April 6, 2025

Leeks, feta, chili, and dill fritters on a spring table.

Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.

If you love leeks, we recommend our recipe for Crispy Chicken Thighs with Leeks and Mushrooms!

Tips for Making Fritters

The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.

Print

Dill Fritters with Leek, Feta, and Chili

Author: Deborah Eydmann Beau

Description

An easy to make, organic recipe.

Ingredients

Scale

2 leeks, finely chopped
2 shallots, finely chopped
2 eggs
1 tbsp créme fraîche
3 tbsp gram flour
1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
1 tbsp fresh dill, chopped
A glug of olive oil
1 pack of Feta cheese, crumbled

Cook Mode Prevent your screen from going dark

Instructions

Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.
Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil. If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.

Story by Deborah Eydmann Beau
Photography and Styling by Java Bere

Subscribe to TABLE Magazine‘s print edition.

Sweet Pea Cocktail

By

-

April 6, 2025

A sweet pea cocktail in a glass garnished with pea pods and an orange whel.

We met up with one of our favorite bartenders, Cecil Usher of Mindful Hospitality, to see what he had percolating as the weather warms up. After a little simmering, shaking and sipping, a new spring drink, the sweet pea cocktail, came into existence. It’s ideal for the green of the spring season.

About the Sweet Pea Cocktail

The Sweet Pea cocktail is not just about great taste. It’s also about the experience, which Mindful Hospitality specialize in. This drink’s pale green hue makes it visually appealing, while the smooth, aromatic flavors offer a refreshing alternative to traditional cocktails. Whether you’re hosting a garden party or enjoying a quiet evening, this cocktail is sure to impress your guests. This cocktail is also perfect for those looking to explore creative, floral-inspired drinks. The combination of Bluecoat Gin, lime juice, sweet pea syrup, and Lillet Blanc creates a harmonious blend of flavors that’s both refreshing and elegant.

Print

Sweet Pea Cocktail

Author: Cecil Usher & Cat Cannon

Description

A cocktail for springtime!

Ingredients

Scale

For the cocktail:

1.5 oz Bluecoat Gin
1 oz sweet pea syrup
.5 oz Lime Juice
.25 z Lillet Blanc

For the sweet pea syrup:

544 grams water
544 grams white sugar
½ cup washed chopped sugar snap peas (skin and all)

Cook Mode Prevent your screen from going dark

Instructions

For the cocktail:

Combine all ingredients in a shaker.
Double strain and then serve.

For the sweet pea syrup:

Mix the first two ingredients in a pot and stir to dissolve on medium heat.
Add the peas and bring to a boil, then take off the heat and let steep for 30 minutes.

Recipe by Cecil Usher
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Korean Steamed Eggs with Garlic Scallion Confit

By

-

April 6, 2025

A plate of Korean stamed eggs on a black surface.

Known as Gyeran-jjim, Steamed Eggs are a popular Korean dish for their velvety custard mouthfeel brimming with an umami flavor profile. The Garlic Scallion Confit brings this variation to new levels. This easy and delicious recipe is a adapted from Korean Bapsang: A Korean Mom’s Cooking.

The History of Korean Steamed Eggs

Steamed eggs date back to the Joseon Dynasty (1392–1897). During this period, eggs were a luxury food. Dishes like gyeran jjim were a treat for royalty and the elite, but now anyone can enjoy them. Over time, they became a staple in households across Korea due to its simple ingredients and quick preparation.

The traditional preparation of Korean steamed eggs involves whisking eggs with water or broth, adding seasoning, and gently steaming the mixture. The dish is often served in a hot stone pot, where the eggs continue to cook, achieving the signature soft and fluffy texture. Variations of gyeran jjim include adding vegetables like onions, mushrooms, or even seafood for added flavor. In modern times, some Korean homes use a microwave to speed up the process. It’s a delicious and convenient comfort food!

Print

Korean Steamed Eggs with Garlic Scallion Confit

Author: Veda Sankaran

Ingredients

Scale

For the confit:

⅓ cup of garlic cloves, 2/3rds sliced thinly, 1/3rd whole cloves
⅓ cup thinly sliced scallion greens (approx 8–10 scallions)
1 tsp gochugaru (adjust to your heat preference)
⅓ cup neutral oil (rice bran oil)
⅓ cup + 2 tbsp olive oil

For the steamed eggs:

4 large eggs
1 cup anchovy broth or dashi broth
2–3 scallion greens
½ tsp fish sauce
salt
pepper
gochugaru (optional)
1 tsp sesame oil

Cook Mode Prevent your screen from going dark

Instructions

For the confit:

Preheat the oven to 250 degrees. Place all the ingredients in a heatproof dish, making sure that the ingredients are fully submerged under the oil.
Cover with foil and cook for 1 hr. Uncover, stir, then recover and cook for an additional hour. Place in a tightly sealed container in the refrigerator and use within 2 weeks.

For the steamed eggs:

Crack the eggs into a bowl and beat. Then, in order to get a silkier texture, pour it through a strainer into a bowl, using a spoon to help push the beaten eggs through.
Add the scallions, fish sauce, salt, pepper, and gochugaru (if using) to the eggs and stir together. Rub the sesame oil on the inside of a traditional Korean stoneware pot (ddukbaegi) and pour in your egg mixture.
Place on top of the stove on medium heat. Cover until the bottom begins to set, then lower the temperature to low and stir the eggs. Cover and let cook, checking every 2-3 minutes to stir and recover. The eggs should be cooked in approximately 7 minutes.
To serve, spoon some garlic scallion confit over the steamed eggs.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Pomegranate Molasses Roasted Lamb Shoulder

By

Lisa

-

April 6, 2025

Lisa Theuer stands in front of her Pomegranate Molasses Roasted Lamb Shoulder in a white-walled kitchen.

Growing up, we always had tons of food on Easter. My mom would make lasagna, ham, turkey, potatoes, salad, and desserts. When you are young, you don’t really understand how much effort goes into that, but now that I cook a lot more for myself and know what it takes to put a meal together, I appreciate it fully. This inspired me to develop a stress-free recipe for Pomegranate Molasses Roasted Lamb Shoulder that would allow me to spend time hanging out with my mom and enjoying spending time with family.

What is Pomegranate Molasses?

Pomegranate molasses is a thick, dark syrup made by reducing pomegranate juice with sugar and sometimes lemon juice. It has a sweet and tangy flavor, with a hint of tartness. Pomegranate molasses commonly appears in Middle Eastern cuisine, in dishes like fattoush or makaanik. The seasoning adds a complex flavor to dishes like salads, marinades, stews, dressings, and even cocktails. Its unique balance of sweetness and acidity makes it a versatile ingredient in savory recipes like this Pomegranate Molasses Roasted Lamb Shoulder.

Print

Pomegranate Molasses Roasted Lamb Shoulder

Author: Lisa Theuer

Description

A lamb dish to celebrate Mother’s Day, Easter, or just appreciation for your family and friends.

Ingredients

Scale

For the lamb:

5–6 lb bone in lamb shoulder
Pomegranate molasses

For the spice rub:

2 tbsp cumin
2 tsp pepper
4–5 ish tsp salt
1 tsp nutmeg

For the garnish:

1 1/2 cups fresh pomegranate arils
3/4 cup toasted pine nuts
5 or 6 sprigs of fresh cilantro

For salad dressing:

1/2 cup extra-virgin olive oil
1/2 fresh lemon juice
Salt and pepper to taste
1 1/2 tbsp Dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
1 large clove garlic, grated

Cook Mode Prevent your screen from going dark

Instructions

Cover the lamb in the spice rub and put in roasting tray, dutch oven or similar pan, covered with a lid or foil. Bake at 300 for 3 to 3 1/2 hrs, then brush the lamb with ½ cup pomegranate molasses and bake another 30-40 minutes uncovered at 375. The lamb should be tender inside and will pull apart easily with a fork, but crispy on the outside from the higher bake temp.
After cooking, rest the lamb for 20-30 minutes prior to slicing.
Place thin slices on a platter and garnish with pomegranate seeds, toasted pine nuts, and fresh cilantro.
Serve with a leafy salad of mustard greens, arugula, radicchio, and diced shallot, dressed with a imple dressing you can make ahead of time by whisking the above listed ingredients together.

Traditional wine recommendation: Bordeaux Blend

Experimental pairing: Tinta Del País Ribera del Duero Gran Reserva

Recipe by Lisa Theuer
Wine Pairing by Camila Alarcón Cordón
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Lamb Curry

By

-

April 6, 2025

Two white bowls of a dark lamb curry loaded with vegetables on a dark picnic table as a white napkin sits underneath the one to the left.

We’re back with another installment of Cookbook Club featuring Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. As I touched on in our first cooking adventure from the book, Tipton-Martin combed through over 400 cookbooks dating to 1827 to create a more accurate historical account of African American cooking that goes well beyond “southern” and “soul” cooking. The book also includes original recipes to show launching points for the dishes the author created. To see such skeletal outlines of ingredients and directions speaks to the skills and knowledge previous generations had.

In a mouthwatering analogy, Toni Tipton-Martin expresses this goal for her book, “I hope that by the time you finish cooking your way through Jubilee, you will think of African American cooking like a sultry gumbo: built, perhaps, on a foundation of humble sustenance, but layered with spice, flavors, and aromas embellished by the whim and the skills of the cook, served with grace and richness as well as love.”

All About Toni Tipton-Martin’s Lamb Curry

On that note, let’s continue cooking! This Lamb Curry pays homage to South African curries, which themselves blend Malay and Indian influences. From there, curries traveled to the Caribbean, where Jamaicans added gamey mutton or goat. This recipe combines a hearty base of tomatoes with fork-tender lamb, and a few surprise twists: stewed apples, a splash of rum, and a burst of lime. Serve with whole-grain emperor’s rice for the visual contrast of its deep purple hue. Then dog-ear the page, because if you’re anything like me, you’ll want to return to this recipe again and again.

Print

Lamb Curry

Author: Toni Tipton-Martin

Description

Warm yourself up with a spiced curry featuring tender lamb.

Ingredients

Scale

2 lb lamb shoulder or leg, cut into 1-inch cubes
Salt and black pepper
2 tbsp olive oil
2 tbsp butter
1 cup coarsely chopped onions
2 tbsp minced green bell pepper
2 tbsp minced celery
2 tsp minced garlic
2 tbsp curry powder, to taste
1 tbsp tomato paste
1 ½ cups diced tomatoes (I used canned tomatoes in lieu of sad off-season varieties)
2 cups chicken stock
1 bay leaf
2 medium green apples, peeled and cubed
2 tbsp rum (optional)
1 tbsp fresh lime juice (optional)
Freshly cooked rice

Cook Mode Prevent your screen from going dark

Instructions

Place the lamb on a platter and pat dry with paper towels. Season all over with 1 ½ teaspoons salt and ½ teaspoon pepper. Let stand for 2 hours.
In a large Dutch oven or deep skillet, heat the oil over medium-high heat until sizzling. Working in batches to avoid crowding the pan, add the lamb and sear until browned and crusty, turning to cook on all sides, 5 to 8 minutes. Use a slotted spoon to remove the lamb to a plate.
Add the butter to the pan and saute the onions, bell pepper, celery, and garlic until the onion is translucent, about 5 minutes.
Sprinkle the curry powder over the vegetables and cook, stirring constantly until fragrant, about 30 seconds. Return the lamb to the pan with the tomato paste, tomatoes, chicken stock, and bay leaf.
Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce is thick, about 1 ½ hours. Add the apples to the pan during the last 30 minutes of cooking time. Remove and discard the bay leaf. Stir in the rum and lime juice, if using, and heat for 1 minute.
Serve with rice.

Recipe by Toni Tipton-Martin
Story, Photography, Styling by Quelcy Kogel

Subscribe to TABLE Magazine’s print edition.

Potato Leek Soup, the “Frenchyssoise”

By

Rhonda Schuldt

-

April 6, 2025

A bowl of potato leek soup with crusty bread on a white background.

The mild-flavored leek is a delightful addition to egg dishes, gratins and pastas, and a stand-out as a delicious side dish when steamed, braised, grilled, roasted, sautéed, and even pickled. Leeks are the stair in the ubiquitous potato leek soup, Vichyssoise. A member of the allium family, the leek is a classic ingredient in French cuisine (and also a national symbol of Wales). However, it isn’t often a culinary staple in the U.S. With a sweet, subtle onion-garlic flavor and versatility, leeks really do deserve a regular place in the veggie drawer.

A Reinvented Leek Soup

I still like my soup hot in early spring, so I married this classic with another allium-based hearty soup to create a new classic: Frenchyssoise. This is a reinvented version of classic French Onion Soup with Vichyssoise. It’s a light and healthful allium-filled soup that you can serve hot like its French Onion inspiration, but rather than a gooey, stringy dining challenge, the goat cheese melts into this potato leek soup, creating a delicately creamy treat.

Print

Potato Leek Soup, the “Frenchyssoise”

Author: Ronda Schuldt

Ingredients

Scale

4 tablespoons butter
2 tablespoons olive oil, plus extra
4 medium leeks, white and pale-green parts only, tough outer layer removed, halved lengthwise, rinsed well, and thinly sliced crosswise
2 shallots, halved and finely sliced
1 clove garlic, finely minced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons sweet rice flour**
1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup dry white wine
1 quart organic, low-sodium chicken stock*
1 medium redskin potato, scrubbed, unpeeled
1 four-ounce goat cheese log, sliced into 6 thin slices
Parsley, freshly chopped
1 scallion

Cook Mode Prevent your screen from going dark

Instructions

Place butter and 2 tablespoons of olive oil in a large soup pot or Dutch oven and heat over medium-high. Add leeks and shallots. Reduce heat to medium and sauté approximately 5 minutes until leeks and shallots are tender, taking care not to over-brown them. Add garlic, salt, and pepper and sauté another two minutes. Stir in the rice flour and cook another 1 to 2 minutes. Add thyme sprig and wine. Increase temperature to medium-high and cook until wine has reduced by half and starts to thicken. Stir in chicken stock until well-incorporated. Lower heat and let soup simmer for 20 minutes.
While soup simmers, preheat oven to 375 degrees. Thinly slice the potato into six slices. Brush with olive oil, sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 10 to 12 minutes, flip, and cook another 5 minutes or until browned and crisp. Set aside until ready to serve.
Divide soup among serving bowls. Garnish with a potato crisp topped with a goat cheese slice. Sprinkle with fresh parsley and freshly ground pepper.

Notes

For a vegan version – omit butter and increase olive oil or use vegan butter substitute. Use vegetable stock in place of chicken stock. Omit goat cheese or use a vegan cheese substitute. You can also substitute with regular all-purpose flour, but will not be gluten-free

Recipe by Rhonda Schuldt
Photography by Adam Milliron

Subscribe to TABLE Magazine‘s print edition.

English Cucumber Salad with Kefir Dressing

By

-

April 6, 2025

An english cucumber salad with kefir dressing on a white background.

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors. We started our day together with the plate of English Cucumber Salad with Kefir Dressing. Chef Gamble had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaining his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.”

The Story Behind Curtis Gamble’s Cucumber Salad

As always when good food hits the table, stories were shared. “I grew up with a single mom, very food insecure, and that has had the most impact on the way I like to cook,” Curtis recounts. That meant a simple, healthy dish like English Cucumber Salad with Kefir Dressing went a long way. “Whether my mom was breading off-cuts like chicken livers in seasoned flour and frying them or pulling potatoes and spring onions from our modest garden, we would always eat humbly but well-seasoned. My first real job was as a prep cook at a big-box rib joint, and from there I never turned back. One foot in front of the other took me from culinary school to the restaurants that shaped my career.”

By the way: you might be wondering… What is an English Cucumber? Cucumus sativus was bred by vegetable experts to optimize the perfumed freshness of cucumbers while minimizing the cucumber characteristics people sometimes complain about. Thick skins and too-copious seeds are on that list!

Print

English Cucumber Salad with Kefir Dressing

Author: Curtis Gamble

Description

A healthy salad with a tart, fermented dressing.

Ingredients

Scale

For the cucumber salad:

Kefir dressing (Recipe below)
2 seedless English cucumbers, thinly sliced
Shallot, sliced into thin rings
Salt and pepper, to taste
Feta
Fresh dill
Aleppo chili

For the kefir dressing:

1 cup milk kefir
2 tbsp dill, minced
2 tbsp parsley, minced
2 tbsp chives, chopped
4 garlic cloves
Zest and juice of 2 lemons

Cook Mode Prevent your screen from going dark

Instructions

Add all dressing ingredients to a tall cup or bowl and, using a hand blender, puree to combine. Add salt and pepper to taste.
To finish, in a large mixing bowl, add dressing, cucumber, shallot and salt and pepper, to taste. Adjust acidity with extra lemon juice. Spoon onto a serving platter laying as flat as possible. Sprinkle feta, fresh torn dill, and Aleppo chili and serve immediately.

Recipe by Chef Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Italian Ricotta Pie

By

-

April 6, 2025

Light as a feather. Creamy. A hint of vanilla. Like eating a cloud for dessert. This recipe for Italian Ricotta Pie, a traditional Italian Easter dessert, is a mouthful of heaven. It comes to us from the late Larry Lagattuta of Enrico’s Biscotti in Pittsburgh where the baked goods are delizioso. Order one and enjoy a carefree treat, or try it at home.

Why Do Italians Eat Ricotta Pie on Easter?

The tradition of eating ricotta pie on Easter relates to the decadence of breaking the Lenten fast. You typically make it the night before Easter and eat it during brunch around noon the next day. After a few weeks of (ideally) fasting and reflecting on your faith and responsibilities, breaking the fast with carbs is a perfect way to indulge. This way of finishing Lent is from Italian Catholic traditions, but anyone can enjoy ricotta pie!

Print

Italian Ricotta Pie

Author: Larry Lagattuta