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Hundred Acres Manor Guide: Tickets, How Scary Is It & Insider Tips

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Scary Hundred Acres Manor facade at night with red and blue lights, offering tickets.

If you only make it to one haunted attraction this spooky season — and we do think you should visit more haunted houses — make it one that easily becomes a whole night of frights and fun. Hundred Acres Manor, the sprawling haunted house nestled within South Park, offers drinks, games, added attractions and food. And, of course, about a mile of terror.

Hundred Acres Manor Pittsburgh: A Five-in-One Haunted Attraction

Hundred Acres Manor just keeps going and going. The haunted attraction is billed as five houses in one, but it’s better thought of as one impressively long and shockingly detailed walk-through experience with five different themes. By the time you make it to the final exit, you’ll have walked nearly a mile.

Your journey takes you through a quintet of themed areas, beginning with “The Sisterhood,” a stroll through a dystopian London plagued by an evil cult. “South Valley Hospital,” where unnecessary surgery is the norm, follows, before the experience transitions into “Vodou,” a bayou-themed area that has always been my personal favorite. After you make it through the swamp, you’ll find yourself in “Folklore,” a northern vacation interrupted by a series of yeti attacks; the experience concludes with “Hallows’ Eve,” a Halloween party gone terribly wrong.

Through all of these areas, the winding terrain of the attraction serves to repeatedly disorient and confuse your senses. Hundred Acres Manor makes brilliant use of its part-indoor, part-outdoor setting; one moment you’re in the bowels of an infernal hospital, the next you’re under tree cover, hearing sinister voices in the wind. It’s a memorable effect — perfectly deployed in the early stage of “Vodou,” where you’ll wander beneath the stars and between the crypts of a New Orleans cemetery while a plaintive voice sings an off-key When the Saints Go Marching In.

Hundred Acres Manor spares no expense on animatronics and special effects — watch for the Kong-sized yeti head — but many of the most effective scares are beautifully simple. There’s nothing quite like the darkened hallway that demands you climb uphill into the darkness, illuminated only by occasional heartbeats of flashing light. In the pitch blackness between those flashes, you’ll be utterly — and delightfully — convinced that you’re trapped forever.

Scary Halloween decorations at Hundred Acres Manor, including creepy figures and pumpkins.

Is Hundred Acres Manor Too Scary for Kids? (Or Adults?)

While Hundred Acres Manor packs more than enough scares to satisfy thrill-seekers, this isn’t one of those haunted houses that’s determined to leave you traumatized. Anyone who has been through an average Halloween attraction can probably handle it without much trouble — though it should be noted that many of the animatronics and sets are rather gruesome, on the order of something you’d see in the Saw films. If you have a big problem with gore, discretion is advised.

As for younger guests: The actors at Hundred Acres Manor lean more into fun than intimidation, so any teen with an appetite for the macabre should be able to make it through the attraction.

Hundred Acres Manor recommends that anyone under the age of 13 be accompanied by an adult, but does not deny entry based on age. They do, however, note that an early exit from the attraction — which is always possible, via clearly marked doors in most rooms — does not result in a refund. If your young one is on the fence, then, just know that finding out they’re too scared might be an expensive lesson.

A note on accessibility: The main path is wheelchair accessible (with some tight turns), but for those walking, the terrain is long and includes some uneven patches and steep grades. Ask the staff for more information if you have concerns.

Scary skeleton figure at Hundred Acres Manor, lit with pink and purple lights.

How Long is Hundred Acres Manor — and How Long Are the Lines?

The attraction is long — about 40 minutes at a reasonable pace — and the staff does a good job of making sure there’s a moment between you and the guests behind you. That means, however, that you’ll be waiting in line for a while.

If you don’t want to spend most of your night in the queue, you can opt for V.I.P. admission to skip-the-line; general tickets are $30, while a skip-the-line pass is $50. (Higher price tiers offer added perks, merch and experiences, but do not further reduce wait times.) Even an average wait in the general-admission line can be an hour or more; the V.I.P. is usually about 15-20 minutes.

In all, plan to spend between an hour (with V.I.P.) and two hours (without V.I.P.) between the line and the main attraction.

What Else Is There to Do at Hundred Acres Manor?

The night doesn’t end when you’ve made it through the main attraction — particularly if you’re looking for a drink.

Head to the Scream Bar after your experience — or before it, for a little liquid courage — and enjoy beer and cider from Cinderlands Beer Company. No ticket is required to access the Scream Bar, so if you have a friend without the courage for the main attraction, they’re free to wait for you at the bar.

If you’re looking for food, the Frankenfried food truck — offering flavorful, horror-themed burgers, chicken and fries — is parked near the main entrance to the attraction.

For more thrills, add on a ticket for The Maze, a twisting walk-through attraction separate from the main haunt. Originally part of the featured attraction, it’s a dark (if not quite pitch-black) search for the exit while actors lurk around certain corridors, ready to scare you the other way. (A word of advice: Don’t try too hard, or you’ll escape in seconds and not really get your money’s worth.)

Finally, a series of midway-style games offers challenges similar (but perhaps a bit easier) than those you’d find at Kennywood or other theme parks.

Hundred Acres Manor haunted house entrance with a Bigfoot actor.

How Do You Get to Hundred Acres Manor? Where Do You Park?

If you arrive early in the evening or on a slower night, you can point your GPS directly to Hundred Acres Manor and park across the street from the attraction itself. Note that this lot is on grass — and it will fill up on busier evenings.

If it’s full or you’d prefer a proper lot, head to 30 Corrigan Drive (near the South Park ice rink), where you can leave your car and climb aboard a free shuttle to the haunt.

And a reminder: Hundred Acres Manor is inside a county park. Go slow to keep an eye out for deer and other critters… and because the speed limit inside the park is strictly enforced.

Since you’re in the area, explore what else there is to do in the South Hills and beyond either before or after your trip to Hundred Acres Manor.

About the Author/Photographer

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Subscribe to TABLE Magazine‘s print edition.

5 Southwestern Green Chile Recipes to Try at Home

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Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.

Peak chile season is a thing in the southwest and with it comes an abundance of green and red chile recipes. It’s so much thing that in new Mexico, you get asked how: red, green, or “Christmas,” the diplomatic way of saying you’re indecisive but still open to cult membership. Editor-at-Large Gabe Gomez is thoughtfully green in both his answer to that question and in the recipes he shares here with TABLE readers.

Gabe Gomez Cooks Up Five Green Chile Recipes to Channel Southwestern Energy at Home

To arrive in New Mexico is to walk straight into a cult. Not a sinister one with robes and incantations, though there’s a fair bit of smoke involved: the kind of smoke you find at a farmer’s market during chile season. In New Mexico, chile isn’t an ingredient. It’s a flag, a faith, a stamp on your palate. And there’s no polite opt-out. I grew up in El Paso, just down the road, and somehow, we missed the full brunt of the chile religion. Maybe it’s because we were wedged between Mexico, with its tractor beam of tacos al pastor and menudo that could stop traffic, and New Mexico, where chile had already ascended to sainthood. We had chile in the food, sure. But it was garnish, not gospel.

How Chile Season Became Such a Big Deal in New Mexico

For the true believers, though, the harvest was a holy season. You made the pilgrimage to La Union, where Chope’s Restaurant turned out chile rellenos that could make you question your faith, and their bar next door taught you other lessons entirely. And among the self appointed chile intellectuals, the purists, the weekend philosophers, arguments broke out like street brawls. Hatch? Please. Lemitar green chile is the real deal. Superior in every way. Which, for the record, is absolutely true.

Chile has been in New Mexico for centuries, long before the conquistadors arrived to put their names on everything. This stuff is heritage and invention, seed and story, a way to tether yourself to this particular patch of land. But the real question isn’t red or green. It’s why. Why is chile such a big deal? Flavor? Absolutely. Marketing? Definitely. Terroir? If you’re an evangelist. But it feels more like folklore than farming. Myth pressed into flesh. As said in John Ford’s The Man Who Shot Liberty Valance, “when the legend becomes fact, you print the legend.” The logical conclusion to this apotheosis is a smothering of everything in some sort of chile.

So, Why Use Green Chile Anyways?

But here’s the kicker to the cult of chile. It’s not merely magnetic in its rituals; not just protean in its application. It’s promiscuous. It’ll sidle up to your breakfast eggs like an old friend, then slip into fine dining like it belongs there, because it does. It’s never just about the heat; it’s about character, the way it bends to the cook’s will but still leaves its fingerprints behind.

From the outside, chile can seem fetishized in New Mexico. Yet when you linger, as required of any pilgrim, you begin to see it differently. When you taste carefully, it’s clear that chile here is not about gatekeeping or dominance. It is about belonging. To cook with it is to join a dialogue already centuries in progress. Join me in this back and forth. Add your voice to the conversation.

This menu is a meditation on how a single ingredient can adapt, converse, and evolve. Each course is a variation: chile as memory, as counterpoint, as a bridge between cultures, and as a whisper in the final act. What it’s not is green chile as novelty. It is a dialogue between restraint and boldness, tradition and reinvention, the familiar and the unexpected.

Green Chile Corn Madeleines with Smoked Honey Butter

Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

Wine Pairing: Albariño: bright, citrusy, a minerality that cuts through richness.

Begin this green chile journey with a delicate madeleine that pairs perfectly with a glass of Albariño. Both the madeleine and the wine impart a delicate sweetness that does not overpower the subtle vegetal flavors imparted by corn and grapes, respectively, not to mention the intriguing complexity of green chiles.

Mussels en Papillote With Green Chile

Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.

Wine Pairing: Vermentino: citrus, sea spray, and a faint herbal bitterness. An elegant match to mussels and fennel.

Just like green chiles, saffron and fennel can come on strong or, in the right hands, recede gently into the background like a phalanx of stringed instruments in a symphony. With this recipe, the steamy environment established by an envelope of parchment paper melds and mellows all the flavors into perfect harmony.

Green Chile Granita With Lime and Cilantro Blossoms

Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.

A classic French or English dinner menu offers a cleansing dose of citrus sorbet to clear the palate for the next course. This light as air granita does the job perfectly…memorably. Green chile responds well to the brusque flavor profile of lime, and the iciness of the dish sets off a pleasing surprise for the palate.

Lamb Loin With Green Chile Harissa

Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.

Wine Pairing: Grenache: juicy, spicy, and just bright enough to keep up with the heat.

Green chile harissa sounds a fresh and novel flavor note in this very original composition. The flavor of lamb welcomes the salty acidity of preserved lemons and the grounding earthiness of chickpea purée. A drizzle of green chile harissa adds an assertive brightness to the dish. Make extra: you’ll find yourself wanting to add it to all your dinnertime proteins.

Vanilla Panna Cotta With Espresso Green Chile Caramel

Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.

Pairing: Amaro Montenegro on the rocks: herbal, bittersweet, perfect for an affair you shouldn’t have.

The gloriously silky texture of panna cotta takes on a new dimension with a drizzle of Espresso Green Chile Caramel and a sprinkle of freshly shaved chocolate. This final bite will finish the meal with a traditional touch of sweetness, but in a way that keeps the passion for green chile alive and well on the palate. A sip of Amaro Montenegro will deepen the sensation.

Still hungry? Check out Gabe Gomez’ other recipes.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Lamb Loin With Green Chile Harissa

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Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.

Tender lamb loin, creamy chickpea purée, and bright preserved lemon come together with a bold layer of roasted green chile harissa. This Lamb Loin with Green Chile Harissa recipe brings rich, earthy, and fresh flavors to the plate without letting any single ingredient overpower the rest.

Why This Flavor Profile Works

Green chile harissa sounds a fresh and novel note in this original culinary composition. Rich grass-fed lamb welcomes the salty acidity of chopped preserved lemons alongside the grounding, nutty undertones of smooth chickpea purée.

A drizzle of roasted green chile harissa adds an assertive brightness and subtle capsaicin warmth. Making an extra batch of this green harissa sauce is recommended, as its vibrant herbal profile elevates everything from roasted vegetables to grilled meats and proteins.

  • Preparation Style: Pan-Seared & Roasted Red Meat / Mediterranean Fusion
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Flavor Profile: Savory red meat, bright citrus acidity, warm cumin spice, vibrant chile heat

What Wine Pairs With Lamb Loin With Green Chile Harissa?

The ultimate wine pairing for this dish is a juicy, medium-bodied Grenache (or a Southern Rhône blend like Châteauneuf-du-Pape or Gigondas).

Why Grenache Works with Green Chile Harissa Lamb

  • Ripe Red Fruit vs. Savory Lamb: Grenache’s forward notes of ripe raspberry, strawberry, and dried plum complement the natural gaminess of lamb loin without feeling overly heavy on the palate.
  • Low Tannins vs. Capsaicin Heat: High-tannin wines clash aggressively with chile spice, creating a bitter burn. Grenache features soft, silky tannins that allow the green chile harissa to shine without scorching the palate.
  • White Pepper Spice vs. Preserved Lemon & Harissa: Grenache naturally exhibits herbal, white pepper, and garrigue notes that echo the coriander, cumin, and preserved citrus layers in North African and Mediterranean red meat dishes.

Alternate Red & Rosé Wine Options

If a pure Grenache isn’t available, choose one of these alternatives:

  • Syrah / Shiraz (Cool Climate): Offers dark berry fruit and distinct black pepper notes that highlight the seared crust of the lamb loin.
  • Tavel Rosé (Rhône Valley): A bold, full-bodied French rosé crafted from Grenache that provides chilled acidity to contrast the warm chickpea purée.
  • Cinsault: A light-to-medium red wine bursting with red fruit and floral aromatics, making it ideal for lighter spice profiles.
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Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.

Lamb Loin With Green Chile Harissa


  • Author: Gabe Gomez
  • Yield: Serves 4

Description

This Lamb Loin with Green Chile Harissa combines tender lamb with a spicy green chile sauce and smooth chickpea purée. Preserved lemon and fresh mint add a bright, fresh flavor to every bite.


Ingredients

Scale

For the chile harissa:

  • 2 roasted green chiles
  • 2 roasted red bell peppers
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp caraway seed
  • 2 tbsp olive oil
  • 1 tsp sherry vinegar

For the chickpea purée:

  • 1 cup cooked chickpeas
  • 2 tbsp tahini
  • 1 clove garlic
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • Salt to taste

For the lamb:

  • 1 lb lamb loin, trimmed and tied
  • 1 tbsp olive oil
  • Kosher salt and black pepper
  • Garnish: preserved lemon peel, finely diced
  • Fresh mint leaves


Instructions

For the chile harissa:

  1. Blend harissa ingredients until smooth; adjust seasoning.

For the chickpea purée:

  1. Purée chickpeas, tahini, garlic, lemon juice, and olive oil until silky. Optional: pass through a sieve for extra refinement.

For the lamb:

  1. Preheat oven to 400 degrees.
  2. Season lamb with salt and pepper. Sear in hot oil until browned. Transfer to oven and roast to medium rare (125°F internal), about 12–14 minutes. Rest before slicing.
  3. Slice lamb and arrange on chickpea purée. Spoon harissa alongside. Garnish with preserved lemon and mint.

Try These Other Green Chile Recipes by Gabe Gomez:

Green Chile Granita With Lime and Cilantro Blossoms
Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.
Mussels en Papillote With Green Chile
Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.
Vanilla Panna Cotta With Espresso Green Chile Caramel
Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.
Green Chile Corn Madeleine with Smoked Honey Butter
Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Green Chile Corn Madeleines with Smoked Honey Butter

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Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

A warm, tender bite with a subtle hint of roasted spice makes this Green Chile Corn Madeleine recipe a standout appetizer or side from the very first taste. Sweet honey butter and a touch of smoky salt add rich depth, while fresh corn kernels and fire-roasted Hatch green chiles keep each bite bright, savory, and balanced.

Why French Madeleines Meet Southwestern Flavor

Begin your meal with a delicate savory twist on the classic French sponge cake. Combining classic baking techniques with vibrant Southwestern ingredients creates a memorable contrast of textures and flavors.

Traditional dessert madeleines rely on sugar and citrus zest, but substituting cornmeal, sweet corn kernels, and diced roasted chiles turns this treat into a moist, airy bite. Drizzling them with warm honey butter and finishing with coarse smoky salt creates a sweet-and-savory dynamic that highlights the natural vegetal sweetness of the corn.

  • Preparation Style: Savory French Pastry / Southwestern Fusion
  • Prep Time: 20 minutes (plus 30 minutes batter chill time)
  • Cook Time: 12 minutes
  • Flavor Profile: Savory corn sweetness, smoky salt, gentle capsicum warmth, rich butter

What Wine Pairs With Green Chile Corn Madeleines?

The ideal wine match for these savory corn cakes is a chilled glass of Albariño (specifically from Rías Baixas in Northwestern Spain).

Why Albariño Works with Green Chile & Sweet Corn

  • Piercing Acidity vs. Rich Honey Butter: Albariño’s intense natural acidity cuts straight through the richness of the melted butter and egg yolks, cleansing the palate between every tender bite.
  • Saline Minerality vs. Smoky Salt: Grown near the Atlantic coast, Albariño features a characteristic ocean-breeze minerality that heightens the smoky sea salt dusted over the warm madeleines.
  • Citrus & Green Herbal Notes vs. Hatch Chile: Bright notes of lime, green apple, and white peach in the wine complement the vegetal sweetness of fresh corn and echo the mild, roasted flavor of green chiles without amplifying their heat.

Alternate White & Sparkling Wine Options

If Albariño isn’t on hand, opt for these high-acid white or sparkling alternatives:

  • Dry Riesling (Alsace or Finger Lakes): Offers slate-like minerality and subtle orchard fruit that mirrors the sweetness of corn while slicing through butter.
  • Cava or Brut Champagne: Crisp, sparkling bubbles break up the dense, cake-like crumb of the madeleine while refreshing the palate.
  • Sauvignon Blanc (Rueda or Marlborough): Herbaceous lemongrass and grape notes match the roasted green chile profile seamlessly.
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Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

Green Chile Corn Madeleines with Smoked Honey Butter


  • Author: Gabe Gomez
  • Yield: Makes 24 madeleines 1x

Description

These soft, golden madeleines combine sweet corn with roasted Hatch green chile for a mild kick. They are served warm with a smooth smoked honey butter for a sweet and smoky finish.


Ingredients

Scale

For the madeleines:

  • 1 cup fine yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 3/4 cup roasted Hatch green chile, peeled, seeded, finely chopped

For the smoked honey butter:

  • 1/2 cup high-quality honey
  • 1/4 cup unsalted butter, softened
  • Pinch of smoked sea salt


Instructions

For the madeleines:

  1. Preheat oven to 375 degrees. Butter and flour madeleine molds.
  2. In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
  4. Gently fold wet ingredients into dry until just combined. Fold in green chile.
  5. Serve warm madeleines with a quenelle of smoked honey butter for presentation.
  6. Spoon batter into molds, filling 3/4 full. Bake 12–14 minutes until golden with crisp edges.

For the smoked honey butter:

  1. Whip honey and butter together until airy. Fold in a touch of smoked salt.

Try These Other Green Chile Recipes by Gabe Gomez:

Green Chile Granita With Lime and Cilantro Blossoms
Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.
Mussels en Papillote With Green Chile
Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.
Vanilla Panna Cotta With Espresso Green Chile Caramel
Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.
Lamb Loin With Green Chile Harissa
Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Vanilla Panna Cotta With Espresso Green Chile Caramel

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Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.

Silky vanilla panna cotta gets an unexpected lift from rich espresso caramel, gentle green chile heat, and a touch of shaved dark chocolate. This Vanilla Panna Cotta With Espresso Green Chile Caramel recipe turns a classic Italian chilled dessert into a smooth, perfectly balanced finish with a warm and bold twist.

Why This Dessert Combination Works

The gloriously silky texture of traditional Italian panna cotta takes on an entirely new dimension with a drizzle of espresso green chile caramel and a sprinkle of freshly shaved chocolate.

While classic dairy-based desserts rely strictly on sugar for impact, introducing the subtle capsaicin heat profile of green chile cuts through the heavy cream’s fat. Meanwhile, the dark roasted notes of espresso ground the sweetness, allowing the gentle floral baseline of vanilla to keep the spicy, sweet, and bitter elements in perfect harmony.

  • Preparation Style: Molded Chilled Custard / No-Bake Gelatin Dessert
  • Prep Time: 20 minutes (plus 4 hours chilling time)
  • Cook Time: 10 minutes
  • Flavor Profile: Creamy sweet, dark espresso bitterness, subtle capsicum heat, floral vanilla

Perfect Digestif Pairing: Amaro Montenegro on the Rocks

The ideal companion to this complex dessert is Amaro Montenegro served over ice—an iconic Italian digestif renowned for its bittersweet, botanical profile.

Why Amaro Montenegro Works with Espresso Green Chile Caramel

  • Botanical Complexity vs. Sweet Dairy: Montenegro’s proprietary blend of 40 botanicals (including orange peel, clove, and marjoram) cuts through the dense fat of the heavy cream, cleansing the palate after every bite.
  • Bittersweet Citrus vs. Dark Espresso: The sweet citrus and bitter orange peel notes in the amaro gracefully mirror the roasted bitterness of dark espresso and cocoa. They work together to bridge the gap between caramel and chocolate.
  • Warm Herbal Finish vs. Green Chile Heat: Serving the amaro on the rocks provides a refreshing temperature contrast, while its natural spice elements accentuate the gentle heat of the green chile without intensifying the burn.

Alternate Digestif & Dessert Wine Options

If Amaro Montenegro isn’t on your bar cart, opt for these digestif alternatives:

  • Pedro Ximénez Sherry: For those who prefer a dessert-wine approach, its intense raisin and fig notes wrap around the green chile heat.
  • Amaro Lucano or Averna: Deeper, more caramel-forward Italian amari that emphasize the burnt-sugar notes of the sauce.
  • Tawny Port (10-Year): Offers dried fruit, nutty, and oxidative warmth that stands up well to dark chocolate and coffee.
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Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.

Vanilla Panna Cotta With Espresso Green Chile Caramel


  • Author: Gabe Gomez
  • Yield: Serves 6

Description

This vanilla bean panna cotta features a smooth, creamy dessert topped with espresso green chile caramel and shaved chocolate. 


Ingredients

Scale

For the panna cotta:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, split and scraped
  • 2 1/2 tsp powdered gelatin, steeped in 3 tbsp cold water

For the caramel:

  • 1/2 cup sugar
  • 2 tbsp water
  • 1/2 cup strong espresso
  • 1/2 roasted green chile, pureed
  • Pinch of sea salt

To garnish:

  • 2 oz dark chocolate, shaved


Instructions

For the panna cotta:

  1. Heat cream, milk, sugar, and vanilla until steaming. Remove from heat; stir in gelatin until dissolved. Strain. Pour into molds, chill 6 hours or overnight.

For the caramel:

  1. Cook sugar and water until deep amber. Deglaze with espresso, whisking constantly. Add chile puree and salt. Simmer until thickened. Strain.
  2. Unmold panna cotta. Drizzle with espresso-chile caramel. Top with shaved chocolate.

Try These Other Green Chile Recipes by Gabe Gomez:

Green Chile Granita With Lime and Cilantro Blossoms
Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.
Mussels en Papillote With Green Chile
Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.
Lamb Loin With Green Chile Harissa
Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.
Green Chile Corn Madeleine with Smoked Honey Butter
Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

Plus, Try These Other Ways to Make Panna Cotta

Our Vanilla Panna Cotta With Espresso Green Chile Caramel is just one way to make this smooth and creamy dessert.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Mussels en Papillote With Green Chile

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Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.

Steaming mussels inside a sealed parchment packet keeps them tender and juicy while trapping aromatics so they infuse deeply into the seafood in our Mussels en Papillote With Green Chile recipe. This dish combines bright oceanic flavors with gentle heat and earthy floral notes, delivering an elegant dinner that unfolds the moment you tear open the hot parchment paper.

Why Cooking Mussels in Parchment Works

Just like green chiles, saffron and fennel can come on strong or, in the right hands, recede gracefully into the background. Unlike traditional steaming mussels in a large pot, utilizing the classic French en papillote technique forces the shellfish to release their natural liquor directly into the dry white wine, garlic, and spices. Instead of evaporating off, the steamy environment melds and mellows all the volatile aromatics into a harmonious, balanced sauce.

Tip: When sourcing ingredients, look for sustainable farmed mussels, which are rated among the cleanest and most environmentally friendly seafood choices available.

  • Cooking Method: En Papillote (Parchment Paper Steaming)
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Flavor Profile: Briny, herbaceous, subtle smoke, floral warm spices

Why Vermentino Works with Mussels En Papillote

The ideal match for this dish is a crisp, coastal Vermentino—one of our favorite aromatic white wines for bright, herb-forward meals.

  • High Acidity vs. Rich Seafood Liquor: Vermentino’s natural, mouthwatering acidity cuts directly through the rich olive oil and natural shellfish juices released during steaming, keeping each bite feeling light and balanced.
  • Saline Finish vs. Briny Mussels: Produced primarily in coastal Mediterranean vineyards, Vermentino carries a distinct sea-spray minerality that mirrors the natural brininess of ocean-fresh mussels, amplifying their sweet, savory notes.
  • Herbal Bitterness vs. Fennel and Chile: The signature slight almond and wild-herb finish of Vermentino echoes the anise-like undertones of shaved fennel while counteracting the subtle capsaicin heat from the green chiles.

Alternate Wine Options

If Vermentino is unavailable, opt for high-acid, mineral-driven coastal whites:

  • Verdejo (Rueda, Spain): Bright citrus notes complement the saffron’s metallic sweetness.
  • Muscadet Sèvre et Maine (Loire, France): Crisp, bone-dry profile that respects delicate seafood.
  • Assyrtiko (Santorini, Greece): Piercing acidity with intense minerality to slice through green chile heat.
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Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.

Mussels en Papillote With Green Chile


  • Author: Gabe Gomez
  • Yield: Serves 4

Description

This Mussels en Papillote recipe combines tender mussels with roasted green chile, fennel, and saffron in a light white wine sauce. 


Ingredients

Scale
  • 2 lb mussels, scrubbed and debearded
  • 2 tbsp olive oil
  • 1 shallot, finely minced
  • 2 cloves garlic, thinly sliced
  • 1/2 bulb fennel, shaved thin
  • 1/2 cup dry white wine (Muscadet)
  • 1/4 cup chicken stock
  • 1/2 cup roasted green chile, finely chopped
  • Pinch of saffron threads, bloomed in 1 tbsp warm water
  • 2 tbsp butter, cubed
  • 2 tbsp parsley, finely chopped


Instructions

  1. Preheat oven to 400 degrees.
  2. In a sauté pan, warm olive oil. Sweat shallot, garlic, and fennel until translucent (do not brown).
  3. Add wine, stock, green chile, and saffron. Reduce slightly.
  4. Divide mussels into 4 parchment squares. Spoon sauce and vegetables over each. Add a cube of butter. Fold parchment tightly into sealed packets.
  5. Place packets on a sheet tray and bake for 8–10 minutes.
  6. Serve sealed; open at the table to release steam and aroma. Finish with parsley.

Try These Other Green Chile Recipes by Gabe Gomez:

Green Chile Granita With Lime and Cilantro Blossoms
Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.
Lamb Loin With Green Chile Harissa
Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.
Vanilla Panna Cotta With Espresso Green Chile Caramel
Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.
Green Chile Corn Madeleine with Smoked Honey Butter
Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

Craving more light, ocean-inspired meals? Explore our favorite seafood recipes for more seasonal inspiration.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Food Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Green Chile Granita With Lime and Cilantro Blossoms

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Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.

A classic French or English dinner menu often offers a cleansing dose of citrus sorbet to clear the palate for the next course. This light-as-air Green Chile Granita does the job perfectly… and memorably. Roasted green chile responds brilliantly to the brusque flavor profile of fresh lime juice, while the iciness sets a pleasing surprise for the palate.

Whether served as an adventurous intermezzo between rich courses or as a crisp summer dessert, this dish brings a unique blend of icy sweetness, sharp citrus, and gentle heat.

What Is a Granita?

Originating in Sicily, a granita is a semi-frozen Italian dessert made from water, sugar, and natural flavorings. Unlike smooth ice creams or fine Italian ice, granita is scraped periodically throughout the freezing process to yield a flaky, crystalline texture. Combining classic Italian icy technique with New Mexican roasted green chiles offers a sophisticated, modern twist.

Expert Tips for Success

  • Choosing Your Chiles: Hatch chiles yield an authentic, earthy punch, while Anaheim chiles offer a milder heat profile. If using canned green chiles, ensure they are drained thoroughly before blending.
  • Mastering the Texture: Raking the mixture consistently is the key to creating granita rather than a solid ice block. If the mixture freezes too hard, let it sit at room temperature for five minutes before raking vigorously with a fork.
  • Make Ahead: Granita can be stored in an airtight container in the freezer for up to three days. Fluff with a fork right before plating.

Cocktail & Amaro Pairing

Amaro Montenegro on the rocks.

The pairing offers an herbal, bittersweet experience—perfect for an affair you shouldn’t have. Amaro Montenegro’s secret blend of 40 botanicals (including orange peel and vanilla) smooths out the fiery edge of the roasted chile while complementing the crisp tartness of fresh lime juice.

Looking for more beverage inspiration? Discover how spirits elevate your menu with our guide to making an Espresso Spritz with Amaro Montenegro or explore unique cocktails like the Kentuck Knob Cocktail.

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Scoops of green chile lime granita garnished with micro cilantro in small rustic ceramic bowls.

Green Chile Granita With Lime and Cilantro Blossoms


  • Author: Gabe Gomez
  • Yield: Serves 6

Description

This green chile granita recipe combines roasted green chile with fresh lime for a bright and refreshing frozen treat. It is finished with cilantro blossoms for a light, fresh touch.


Ingredients

Scale
  • 1 cup water
  • 1/2 cup sugar
  • 1 roasted green chile, peeled and seeded
  • Juice of 2 limes
  • Zest of 1 lime
  • 4 cilantro blossoms (or micro cilantro)


Instructions

  1. Heat water and sugar until dissolved. Cool completely.
  2. Blend syrup with green chile, lime juice, and zest until smooth. Strain.
  3. Pour into a shallow tray and freeze, scraping every 30 minutes with a fork until crystals form.
  4. Serve a small scoop in a chilled glass. Garnish with cilantro blossom.

Try These Other Green Chile Recipes by Gabe Gomez:

Lamb Loin With Green Chile Harissa
Sliced roasted lamb loin over chickpea purée drizzled with red green chile harissa and garnished with fresh mint.
Mussels en Papillote With Green Chile
Mussels en papillote baked in parchment paper with green chile, saffron threads, and shaved fennel.
Vanilla Panna Cotta With Espresso Green Chile Caramel
Vanilla bean panna cotta topped with espresso green chile caramel drizzle and shaved chocolate in a green bowl.
Green Chile Corn Madeleine with Smoked Honey Butter
Freshly baked green chile corn madeleines topped with smoked honey butter on a rustic plate.

About the Recipe Author

Gabe Gomez is Editor at Large for TABLE Magazine New Mexico and Managing Director of Marketing and Communications at the University of New Mexico Foundation. An award-winning poet and adjunct professor at UNM Anderson School of Management, he writes at the intersection of food, culture, and community.

About the Food Stylist

Anna Calabrese Franklin is TABLE Magazine’s food stylist and recipe developer, shaping the visual and culinary identity behind TABLE’s recipes and restaurant features. A Pittsburgh native, Anna graduated from the Indiana University of Pennsylvania Academy of Culinary Arts, where she trained in classical and contemporary techniques before spending many years cooking in restaurant kitchens and photo studios around the city. 

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com

Subscribe to TABLE Magazine‘s print edition. 

Inside a Mt. Lebanon Fairy Tale Cottage by Interior Designer Ali Harvey

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Children playing in a charming Mt. Lebanon fairy tale cottage hallway by Ali Harvey

Architect and interior designer Ali Harvey boomeranged back to Pittsburgh and into a fairy tale cottage she has remade as her very own.

How Designer Ali Harvey Transformed Her Spanish Revival Cottage in Mt. Lebanon

There are many striking houses in Mt. Lebanon, a community known for historic, eclectic architecture, but only a few houses that imprint on most passersby. One is the fairy tale cottage set under majestic street trees along a popular one-mile walking circle. Surrounded by a riot of hydrangeas with a vine curling round the front door, the house is home to architectural interior designer Ali Harvey.

Charming both outside and inside, the house serves as both living and office space for Ali, her husband James, a writer, and their children: Simone, 7, Marnie, 9, and Lochlan, 11. Both Mt. Lebanon boomerangs (James and Ali went to the prom together but didn’t reconnect until later), their life was peripatetic until they settled here six years ago.

After earning her architecture degree from Virginia Tech, Ali worked in Park City, UT, then moved to New York City, where her first project for a high-end residential architect was to update Ralph Lauren’s personal brownstone. She returned to Pittsburgh to earn a master’s in Product Development from CMU (which is a joint degree from the schools of Mechanical Engineering, Business, and Design). She and James then moved to Los Angeles for three years, then back to New York, where their children were born.

Returning to Pittsburgh and Launching a Solo Career

There, Ali worked long hours as a digital creative director for agencies and clients, but the lifestyle didn’t suit her. “I needed a life,” she says. So, during the pandemic, the Harveys bought their Spanish revival/Tudor house “sight unseen,” and moved to Pittsburgh.

“When I moved back, I was amazed by the beauty of the place I didn’t see when I was growing up,” she says.

Ali’s first solo design project—the cafeteria for the Dominican Sisters of Hope convent in Ossining, New York—had convinced her she wanted to concentrate on interior architecture and design. But it wasn’t until she returned to her roots that she launched her own firm. TV personality and designer Leanne Ford, a high school friend who grew up in Upper St. Clair, encouraged her. “Leanne took one look at my work and said, “It’s clear you should be a designer,” Ali says.

Although Ali was trained mostly in modernist Bauhaus architecture and loves functional structures with open interiors and sturdy industrial materials, for her family she chose a 1929 house with many rooms, each with a purpose. “The beauty of a non-open floor plan is that you don’t know what’s behind a wall—it’s an unfolding story,” she says. She hopes guests experience “surprise and delight” as they wind through her main rooms to the cozy back deck where her family spends time well into fall.

Mastering the Art of Layered Interior Design

With a green-and-white striped awning, green-and-white checked area rug, rattan and wrought iron furniture cushioned in various styles and patterns, splashes of yellow, and flowers everywhere, the deck exemplifies “layering”— intentionally combining various colors, shapes, textures, and scales to create cohesion and contrast.

Another way of layering is to furnish rooms over time. “You don’t want it to look like you bought everything at the same time,” Ali says. “You add furniture and accessories when you find things you love, and you remember the emotion. It makes your home personal.”

She has been personalizing her home for six years, in part because her design focus is her clients, many of them former high school classmates who find her by word of mouth. Typically, Ali works as general contractor with an all-in-one team composed of an architect, contractor, designer, painter, muralist, electrician, plumber, and experts in wallcoverings, window treatments, upholstery, and flooring. “We have all your needs covered,” she says. In her own home, Ali first gutted and remodeled the kitchen for practicality, then allowed the rest of the house to take shape slowly. With wide plank flooring and hand-hewn chestnut ceiling beams, the house evokes the era when it was built. But a mix of antiques and contemporary furniture, rugs and accessories, along with subtle wallpaper, au courant oversized chandeliers and gracefully staged prints, books, and pottery make it timeless.

Creating Personal, Timeless Spaces for Living

Ali believes the most important component of any interior is millwork. Throughout her house, she added molding, wainscoting, and trims, softening the look and drawing the eye up. A subtle mural on the dining room walls and ceiling adds a touch of whimsy.

Her clients’ homes don’t look like hers, she says: “I put their story first, embrace their history. For instance, I love to know where they’ve traveled.” The interest in their travels reflects her story. Her parents lived in Indonesia for a time, and the batik patterns they embraced are on subtle display in her home.

“I’m making the place all mine,” Ali says. “I’m not concerned about who owns it next.”

Nor should her clients be, she says, adding, “YOLO” (You Only Live Once).

Interior designer Ali Harvey in a Mt. Lebanon fairy tale cottage

Looking for more design content? Check out our guide to Pittsburgh’s housing and interior design scene.

Story by Susan Fleming Morgans

About the Stylist

Danny Mankin is a Contributing Editor at TABLE Magazine, styling and writing fashion, design, and lifestyle features. A Pittsburgh-based creative director with 13+ years of experience, his past clients and collaborators include Nordstrom and Jeremiah Brent Design. He also runs his own studio, Danny Mankin Creative

Photography by Erin Kelly

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Pianist Lang Lang Is Coming To Pittsburgh. Get Ready for Beethoven With Attitude

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Pianist Lang Lang in a subway car, wearing a blazer and sunglasses.

On September 26, when piano provocateur Lang Lang plays Beethoven’s Emperor concerto with the Pittsburgh Symphony Orchestra for its season opener, he’ll bring some serious rock star energy to one of the composer’s most demanding works.

Even if you’re not a Heinz Hall regular and have never heard the name Lang Lang, chances are you’ve heard his music. Since he emerged on the cultural scene around the turn of the 21st century, the Chinese-born pianist has blurred the boundaries between the classical concert hall and popular culture. He’s performed at the 2008 Beijing Olympics, partnered with Metallica and BLACKPINK, appeared in Dior campaigns as the brand’s ambassador, and was featured on the soundtrack of the Gran Turismo 5 video game. That reach and notoriety has propelled him to superstar status, something that remains unprecedented for a classical musician—all without dumbing down the material.

From Child Prodigy to Piano Superstar: Lang Lang Comes to Pittsburgh 

Lang Lang’s global stardom hardly seemed inevitable when he was growing up in Shenyang, China. Born in 1982 to a musical family—his father is a master of the erhu, a traditional Chinese instrument—his interest in learning the piano developed at the tender age of two. But Lang Lang admits it wasn’t entirely due to family: he credits watching cartoon cat and mouse Tom and Jerry perform Franz Liszt’s Hungarian Rhapsody No. 2 as an early musical influence. By age 15, he and his father relocated to Philadelphia so he could study at the Curtis Institute of Music

Since then, Lang Lang’s star has continued to rise at a clip that goes beyond meteoric, but it’s his theatricality that has made him a polarizing figure. His dramatic physical gestures—especially raising his hands very high off the keys before striking critical chords—make other pianists nervous, but he does them with flair and ease. Some critics have called the showmanship immature, arguing that it can distract from what’s actually happening musically and technically. Lang Lang himself refuses to get drawn into the controversy. As he said in an interview with London’s Telegraph: “You get many good reviews from the beginning, and then the critics start criticizing you. It’s strange. The things they liked you for first—unique, fresh—they say is great. And then later they say you’re too fresh, too unique. But they’re the same thing!”

Outside the Bounds of Classical Music

While most classical musicians have avoided crossing over into pop culture by design, Lang Lang has chosen to do it purposefully. He’s playing to his interests and willing to step into other spaces—and I know that first-hand. 

I first met Lang Lang back in the mid-2000s in New York City, when I was an associate producer for the storied classical music agency Columbia Artists Management. It was still early in his career, not long after pianist Earl Wild had described him as “the J-Lo of the piano.” I looked up from my computer and was greeted by a youthful face set beneath a flourish of spiky, black hair. He was searching for his agent and had mistaken me for the receptionist.

As I gave him simple directions to a destination down the hall, I was quietly bemused by his neck-to-ankles Adidas track suit, before I noticed that his feet were adorned by a crisp pair of Adidas Gazelle, the classic, indoor soccer shoe. I had to glance again at the sneakers: they were emblazoned with a caricature of himself, playing the piano stamped on the heel in gold foil.

Lang Lang accepts award on stage with orchestra behind him.

Lang Lang Takes On Beethoven’s Emperor Concerto

When Lang Lang brings that cultural awareness and his persona to Heinz Hall, he’ll be tackling one of Beethoven’s most familiar—and challenging—works. Dubbed “An Evening of Beethoven and Brilliance” by the PSO, it concludes with Lang Lang performing Beethoven’s Emperor concerto, No. 5 in E-flat major. A concerto is a lot like a great rock song with an amazing guitar solo: one instrument is singled out as the most important, usually with virtuosic material played by a featured soloist—Lang Lang on the piano in this case—with the rest of the orchestra in a supporting role. 

Concertos often have sections at critical points called cadenzas, where the soloist will show off their own creativity and skill without the orchestra playing along. Really great soloists often compose their own material in these cases, though ironically in this particular piece Beethoven wrote out the cadenza himself—and left specific instructions in the score that the soloist is not to deviate from what he wrote.

The Intricacies of Beethoven’s Emperor Concerto

A technically demanding work, the Emperor was Beethoven’s fifth concerto, written in 1809 when he had almost completely lost his hearing. The work belongs to Beethoven’s so-called heroic middle period, when his music took on a larger, more dramatic scale. The first of the three movements alone is longer than an entire concerto might have been a few decades earlier. Beethoven, just like Lang Lang, was all about going big or going home.

Emperor requires extreme stamina on the part of the soloist due to its length. Lang Lang has to be able to play long passages loudly for much more extended periods than in other works, and will often be fighting to be heard over the orchestra, due to Beethoven’s tendency to over-orchestrate—i.e, too many instruments all playing at the same time, possibly because of his hearing loss. 

What Else Is in Store?

Beethoven is only part of the evening’s musical lineup. The program opens with Bernstein’s Candide Overture and Bizet’s Carmen Suite, followed by Chick Corea’s La Fiesta, a Latin-tinged change of pace that showcases PSO musicians Anne Martindale Williams and Dale Jeong. Then comes the Beethoven and Lang Lang, an historic game-changer with plenty of star power.

I’m not sure if Lang Lang still rocks those custom Gazelles. But keep your eye on the keyboard and you’re sure to see fireworks either way.

Looking for more performances? Check out our guide to things to do in Pittsburgh.

Story by Christian Kriegeskotte
Photos From Lang Lang

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5 of the Best Haunted Houses and Attractions in Pittsburgh to Fill Your Spooky Season

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A person in a clown mask beside a smiling man.

Thanks to the relentless effort of Halloween fanatics (like us), mid-September is now firmly in the grip of spooky season and that means haunted houses in Pittsburgh are now open. Throughout the city (and a bit beyond), there are plenty of great haunted attractions to fill your calendar with frights, from traditional spookhouses to full fall festivals — and many add drinks, carnival games and more to make it a full evening of seasonal atmosphere. You’ll have plenty of macabre offerings to choose from over the next two months, so let us help: Here are five of our favorites.

The Best Haunted Houses and Attractions in Pittsburgh

Hundred Acres Manor

Bethel Park

One of the longest-running Halloween attractions in the region is also one of the most lauded nationwide. Hundred Acres Manor, which is a nonprofit organization that benefits local charities including Animal Friends and the Homeless Children’s Education Fund, has been ranked among the best in the nation by industry publications. That’s largely a product of its sprawling, mile-long series of haunts, each with vivid set decoration and shocking special effects. In addition to the main attraction, Hundred Acres Manor offers food-truck fare from their stand Franken-Fried, a pop-up bar serving brews from Cinderlands, a midway full of carnival games and more. Plus, you can always refer to our complete guide to Hundred Acres Manor for information on tickets, parking, how scary the attraction is, and much more.

Phantom Fall Fest

Kennywood

Kennywood has added a new attraction to its lineup of haunts this year — and it offers the chance to stroll through one of the park’s rides. For the first time, the dark ride Ghostwood Estates has been turned into a walkthrough attraction for the season; guests will lurch through the already terrifying scenes at the longstanding ride, with added ghouls around every corner. It’s one of seven haunted attractions open at the park during Phantom Fall Fest, and guests can also ride select roller coasters and other rides while visiting. While the nighttime experience may be too scary for younger kids, the park remains open during the day on Saturdays and Sundays for the all-ages fall festival portion of their October programming. Take a look at our trip to Phantom Fall Fest last year to see what all awaits.

Portals of Fear

West Mifflin

Relative newcomer Portals of Fear, located in a former school building in a quiet corner of West Mifflin, immediately established itself as an attraction filled with genuine frights from experienced, seasoned performers. It’s also one of the best options for larger groups, thanks to the Raven Room VIP Experience; you’ll get a private lounge (with some spooky secrets of its own) and dedicated concierge, and you’ll get skip-the-line access when it’s time to enter. Portals of Fear aims to be one of the more genuinely scary attractions in the area, so if you prefer tamer frights, be forewarned — or fortify yourself with a beverage from the on-site bar before you face your fears.

Castle Blood

Monessen

Another longstanding local tradition, Castle Blood is located in an appropriately spooky setting: A hulking former funeral home in downtown Monessen. The attraction has the scares and settings you’d expect, with a twist: There are challenges, games and riddles to solve in each room. Someone in your group will have to solve the puzzle (or at least find the exit) in each room before you can proceed. (Not to worry; staff will help anyone who’s stuck.) The Castle Blood team also takes time to schedule behind-the-scenes tours and family-friendly trick-or-treat sessions throughout the season. Keep your eye on their schedule all year long; they offer holiday and “Summerween” sessions and more.

Crawford School of Terror

Connellsville

Make the drive to Connellsville to visit Crawford School of Terror, a sprawling attraction that, like Portals of Fear, is located in a former school building. (We all have nightmares about being back in school, right?) Crawford School of Terror makes great use of its location and packs its halls with performers, so you’re never far from a jump scare. It’s also the only combination haunted attraction/coffeeshop in the area; the owners operate Coffee at Crawford by day. (The coffeeshop is considerably less spooky.)

Looking for more spooky fun? Check out more haunted attractions near Pittsburgh.

About the Author

Sean Collier is the editor-in-chief of Shady Ave and the arts and culture editor of TABLE Magazine. Before joining the TABLE Media team, he spent nearly 15 years as a writer, editor and columnist at Pittsburgh Magazine. As the in-house film critic for the top-rated WDVE Morning Show since 2009, he’s been Pittsburgh’s most widely heard voice on movies for nearly two decades. A Pittsburgh native, Sean has since 2020 appeared weekly on KDKA-TV’s popular Pittsburgh Today Live talk show. He’s the co-founder of Vigilance Theater Group and an active stand-up comedian and event host. He can be found on Instagram and Twitter at @seancollierpgh.

Kylie Thomas is TABLE Magazine’s Online Editor, covering Pittsburgh food, drink, and going out, including the Things to Do in Pittsburgh column. A Point Park University graduate, her work has also appeared on The Takeout, QBurgh, and Empire Extreme. She also runs the photography business Photos by Ky

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