We truly enjoy traditional basil pesto, but we’re elevating the classic recipe to new, summery heights with our Nasturtium Pesto recipe. Did we hear someone say that pesto does not need any improvements? This is quite probably true, but don’t ignore the flavorful possibilities presented by naturally peppery nasturtium leaves. The deliciousness may surprise you.
A More Lowkey Pesto for a Quiet Luxury Meal
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion. We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. Nasturtium pesto uses a fresh edible plant for a cleaner, sharper take on classic pesto. Add this nasturtium pesto to your favorite pasta, or use it on crostini like we’ve done here for a simple and luxurious appetizer.
3 or 4 small English cucumbers and arugula leaves, for garnish
Salt to taste
Instructions
After harvesting, wash and pat dry nasturtium leaves and stems.
Place all ingredients except cheese in the bowl of a food processor. Let the blades work for 90 seconds.
Scrape down the sides of the bowl and check for smooth, soft consistency.
Add oil if too thick and dry.
Add cheese and process just until blended.
Place in a lidded container and refrigerate for up to a week, or spread immediately on slices of grilled baguette with thin rounds of English cucumber and arugula leaves for garnish.
Recipe and Styling by Keith Recker Story by Star Laliberte Photography by Laura Petrilla
A beautiful way to celebrate one of summer’s favorite fruits in a simple yet luxurious way is our Grilled Peaches with Mascarpone and Honey recipe. This is something I learned almost forty years ago in Italy, and I have made many versions of it, all of them savored by dinner guests and family members alike. Once peach season passes, feel free to try grilled plums… or pineapple. You could also create your own mix of fruits depedning on what’s in season.
How Our Grilled Peaches Leave an Impact
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion. It focuses on quality materials and thoughtful purchases that are more of an investment rather than fast fashion.
We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. The slightly sweet flavor and buttery texture of mascarpone, with the amplified sweetness of grilled peaches and some local honey, will leave you craving more than just a single serving.
Recipe and Styling by Keith Recker Story by Star Laliberte Photography by Laura Petrilla
Cognac is a type of brandy made from grapes grown in the Cognac region of France, aged in oak barrels for at least two years.<This cocktail combines Rémy Martin (one of the highest quality Cognacs), some beautiful bubbles, and the warmth of cardamom make this cocktail a prime selection in the category of quiet luxury cocktails. Pour yourself a Cognac and Cardamom French 75 to enjoy with friends and family, or you can slip into a pair of silk pajamas and soft slippers, curl up with a good book and some soft music, and then let yourself fade into a quiet and luxurious moment. You won’t regret the relaxation Cognac brings you either way.
So many delights await you in the weeks ahead. From ballet performances to festivals and beyond, the following August events in Pittsburgh will surely entice you to fly out the door to join our comrades and compatriots in having some FUN!
Pittsburgh VegFest Allegheny Commons East Park, August 5
You’ll have an a-maize-ing, veggie-filled time at Pittsburgh VegFest — here, you’ll find some of the best vegetable-friendly food in the city, alongside yoga demos, speakers, vendors, music, and more.
P!NK PNC Park, August 5
Not only will your ears be blown away, but so will your eyes — P!NK is known for the stunning acrobatics she combines with her alluring singing.
Reclaiming the Renaissance Tour Drag Brunch 5801 Video Lounge & Cafe, August 6
Beyoncé may not be stopping in Pittsburgh anymore, but that doesn’t mean we can’t still celebrate the Queen! Might we suggest programming this Renaissance Tour-themed drag brunch with our Beyoncé inspired cocktails?
Pittsburgh Restaurant Week Around the ‘Burgh, August 7-13
It’s the most delicious time of the year! Eat your way across Pittsburgh with menus crafted from top restaurants in the area specifically for this seven-day celebration.
Guys & Dolls Benedum Center, August 9-13
Is Guys & Dolls really the perfect musical comedy? Judge for yourself when the award-winning classic is performed at the Benedum Center.
The Sound Inside barebones, August 11-26
What happens when an unexpected bond forms between a lonely creative writing professor at Yale and their student? Find out in Adam Rapp’s moving play, The Sound Inside.
Photo by Pamela Springsteen
Outlaw Music Festival The Pavilion at Star Lake, August 12
There’s no doubt you’ll have a boot-stompin’ fine-like-great-wine time when the all-star lineup of Willie Nelson, John Fogerty, Flatland Cavalry, and more bring the Outlaw Music Festival to the ‘Burgh.
Summer Camp…For Adults National Aviary, August 12
Crafts, animal encounters, boxed lunches, oh my! Summer camp activities aren’t just for kids. Feed your inner child at the National Aviary.
Chris Porter Pittsburgh Improv, August 12
Simple is the key to Chris Porter’s comedy. Don’t expect catchphrases and props — just plain ol’ funny.
Siegfried Tieber in Sixty-Seven Keys Liberty Magic, August 16-September 3
Siegfried Tieber, both a storyteller and magician, utilizes sleight of hand, illusion, and magic in his newest show to blur the line between the unlikely and implausible.
Photo by Rose Colored Creative
Riverlife’s Party at the Pier David L. Lawrence Convention Center, August 18
Now in its 14th year, 2023’s Party at the Pier fundraiser is taking over the rooftop terrace of the David L. Lawrence Convention Center for an evening of entertainment, food, and lush decor, all in support of Pittsburgh’s rivers. The theme? Hidden Gems.
Rock, Reggae, & Relief Downtown, August 19
Headlining this year’s feel-good festival of reggae tunes and unity are Slightly Stoopid, Sublime with Rome, Tropidelic, and Roots of Creation. All proceeds benefit Catapult Greater Pittsburgh.
Inside Out Night Carnegie Museum of Art, August 19
To close out the museum’s summer season, CMoA invites you for a 21-and-over evening under the stars in which the Sculpture Court is transformed into a dubstep discotheque.
Ballet Under the Stars Hartwood Acres, August 20
Pittsburgh Ballet Theatre moves beyond the walls of its Strip District home to the open air of Hartwood Acres for a unique outdoor spectacular, including kids’ stations, craft and dance activities, photo opportunities with costumed dancers, face painting, and beyond.
Photo courtesy of the Pittsburgh Ballet Theatre
30th Annual Wine Festival Seven Springs, August 25-27
Find a new favorite local wine when 25 wineries from PA come together for, “the biggest end of summer garden party one can find,” according to Seven Springs.
The Original Pittsburgh Taco Festival 3 Crossings, August 26
Hey baby, taco walk on the wild side! Here, you’ll find family-friendly entertainment, an art market, and a variety of adult beverages alongside some of the best Pittsburgh tacos, all in one place.
Vantage Points Wood Street Galleries, Running till August 27
Bringing together Present Shock — which was inspired by Alvin Toffler’s seminal book Future Shock — and Vanishing Point 3:1 #3, whose inspiration draws from Renaissance perspective drawings by Leon Battista Alberti, Leonardo Da Vinci, and Albrecht Dürer, Vantage Points asks viewers to consider perspective and perception and how we interact with the world around us.
Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com
It’s no secret that mocktails are seriously trending. For those who would rather forgo the alcohol yet still want the fun of a mixed-up beverage, Blue Sky’s Tyler Lewis shakes up some seriously good mocktail recipes. Find a friend. Blend one up. Let the layered flavors play across your palate. Ease into a long conversation. With all your wits about you, it’s sure to be a good one.
Mocktails don’t necessarily mean the inclusion of a non-alcoholic alternative like fake tequila or rum. Lewis demonstrates with his wildberry sparkler.
This martini mocktail recipe utilizes dragonfruit — which is high in fiber, a good source of magnesium, and is packed with nutrients — resulting in a drink that not only tastes good but is also good for you.
It’s no secret that mocktails are seriously trending. For those who would rather forgo the alcohol yet still want the fun of a mixed-up beverage, Tyler Lewis shares with TABLE readers a variety of delectable mocktails, including the following Spicy Orange NA-margarita — a margarita mocktail that ditches the tequila but keeps an equal amount of flavor and liveliness thanks to spicy agave syrup. This recipe proves that alcohol-free doesn’t mean boring. In fact, it’s a sip that is perfect for Dry January or really any time you want something playful and full of character.
Recipe by Tyler Lewis Styling by Star Laliberte Photography by Dave Bryce
Our Prickly Pear Lemonade and Queen B(ee) pay homage to the R&B pop icon, Beyoncé. From her older album Lemonade to her recent country release Cowboy Carter, our queen never misses. These two cocktails use direct inspiration from this famous singer/songwriter as well as some of her most famous hits. They’re both have a sweet element but come with a bite whether it’s from the prickly pear or the cognac. Needless to say, in the words of Beyoncé herself, “We gettin’ f…. up tonight!”
Who is Beyoncé?
Beyoncé Giselle Knowles-Carter, known as Beyoncé, has done it all from singing and songwriting to dancing and acting. Beyoncé first rose to fame as a singer in Destiny’s Child, one of the best-selling girl groups of all time. She then took off with her own massively successful solo career, even going on to marry Jay-Z and have three children as well. Besides the entertainment industry, she is also a beauty professional with her own line of hair products, Cécred.
Ah, the sweet smell of coconut and pineapple. We might be landbound, but we can still channel the tropical aesthetic with a piña colada mocktail. Tyler Lewis shares a taste of summer with his Piña NO-Lada recipe, a creamy, refreshing drink that balances the rich sweetness of coconut with the bright, tangy notes of pineapple. Perfect for sipping poolside or just escaping the everyday grind, this alcohol-free version captures all the indulgence of the classic cocktail without any of the booze, making this piña colada mocktail a sunny, guilt-free treat any time of year.
Recipe by Tyler Lewis Styling by Star Laliberte Photography by Dave Bryce
We’re in peak hot and sunny season. Now seems like an ideal time to refresh your beverage repertoire with classic cocktail recipes that will work for any occasion (and never disappoint). Below, you’ll find our top picks for classic cocktails that are perfect for sipping on a summer day.
It doesn’t have to be Kentucky Derby season to mix up a Mint Julep cocktail. The classic bourbon-based beverage is the perfect combination of sweet and minty, with just the right amount of kick.
A surefire way to beat the summer heat? A frozen beverage — made even better when alcohol is involved. Enter our Frozen Cosmo cocktail recipe, a classic Cosmopolitan turned slushy.
This go-to summer cocktail is also a classic. The Greyhound, rumored to be a popular drink choice in Greyhound terminals, is made refreshing thanks to its main ingredient: grapefruit juice. The fresher the juice, the better.
The classic Negroni is a favorite among cocktail enthusiasts, and for good reason. With its perfect blend of bitter and sweet flavors, the Negroni is a timeless drink to enjoy any time of year — whether you’re looking for a sophisticated cocktail to serve at a dinner party or just want to unwind after a long day at work.
Simply glazed or decorated with your favorite summer fruit hot off the grill, this dessert flirts with the flavors of the season.
With a cup of coffee in the morning or after a delicious dinner, poundcake has been enjoyed for generations. In fact, the original poundcake recipe dates back to the 1700s. Originally named after the measurements of its ingredients, 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs, this recipe has since transposed into a slightly less dense cake. Though still substantial, it’s now just a bit easier on the waistline.
This poundcake recipe includes a familiar twist: lemon. Lemon gives a lively, complementary boost to the sweetness of desserts, making it a wonderful addition to many sweet dishes. This recipe shows off triple the goodness of lemon flavor: the fragrance of the zest, the tartness of the fresh squeezed juice, and the strong lemony flavor of the extract.
Easily delicious on its own, this poundcake is even more divine when topped with one of your favorite summer fruits hot off the grill. Think stone fruits like nectarines and peaches, or take a tropical turn with pineapple. The possibilities are as endless as your imagination.
Triple Lemon Poundcake Recipe
INGREDIENTS
½ cup butter, room temperature
1 cup sugar
¼ cup brown sugar
2 eggs
2 lemons, zested
2 tbsp fresh lemon juice
½ tsp lemon extract
¼ tsp salt
1.5 tsp baking powder
1.5 cup flour
1/3 cup milk
For the glaze:
¼ cup milk
¼ cup vodka
½ tsp lemon extract
½ cup powdered sugar
INSTRUCTIONS
Preheat oven to 325 degrees.
In a mixer, cream butter and sugars.
Stop the mixer and add eggs, lemon juice, lemon zest, and lemon extract. Beat on high until smooth.
Lower mixer speed, and gradually add flour, baking powder and salt. Scrape down the sides and bottom of the bowl. Once well combined, add milk.
When smooth, place batter in a well-oiled loaf pan and test for doneness with a wooden skewer at 50 minutes. Remove from oven when skewer emerges cleanly.
Let cool for at least 15 minutes before removing from pan.
Whisk together milk, vodka, lemon extract and sugar. Spoon over slices of cake just before serving.
For an amazing treat, serve with grilled summer fruits and a dollop of whipped cream.
Story by Star Laliberte / Recipe and Styling by Keith Recker / Photography by Dave Bryce
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