Cheesy Pepper Jelly Cigars

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

The Night Before Cocktail

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December 7, 2022

Mulled Apple Cider with Rum and Vegan Whipped Cream

The+Night+Before+Cocktail+TABLE+Magazine — A creamy, winter cocktail that’ll warm you from the inside out.

Gather your besties, stake out a corner of the bar, and have yourself a cocktail. The five o’clock tradition is a great way to catch up and keep it casual. It’s also a chance to taste the creativity of fantastic mixologists like Ray Fertelmes at The Commoner, who shares one of his winter-menu items with TABLE readers. thecommonerpgh.com

THE NIGHT BEFORE RECIPE

Ingredients

1 oz Maggie’s Farm Spiced Rum

1 oz Laird’s Apple Brandy

1 oz Arsenal Cider

1/2 oz heavy cream

3/4 oz 4-spice demerara syrup

1 egg white

Spiced carrot foam

Instructions

1. Add all ingredients, except for the spiced carrot foam, into a Boston shaker with one ice cube. Shake until ice cube has melted down.

2. Add crushed ice to shaker and shake again until cold. Strain into a Collins glass.

3. Add soda water to tin with crushed ice.

4. Pour soda water over top of cocktail until foam has risen.

5.Top with spiced carrot foam.

RECIPE BY RAY FERTELMES, THE COMMONER / PHOTOGRAPHY BY ROSE COLORED CREATIVE

Try these other delicious rum cocktails:

Pumpkin Spice Mai Tai

Cremas Is a Drink For Special Occassions

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Jeweled Lentils

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December 6, 2022

Inspired by Persian dishes like Jeweled Rice, this healthy dish fuses the warm, savory appeal of lentils with fresh nuts, raisins, and pomegranate seeds. The flavor profile starts with sautéed red onions and carrots from Triple B Farms, and gets deeper with a simmer in stock and white wine. Serve as a colorful side dish, or as a vegetarian entrée.

JEWELED LENTILS RECIPE

INGREDIENTS

3 tbsp olive oil

1 red onion from Triple B Farms, finely chopped

2 cloves garlic, chopped

1 carrot from Triple B Farms, chopped

2 cups chicken or vegetable stock or water

1 cup white wine

1 cup French lentils

1 sprig thyme

2 bay leaves

1 tbsp salt

1/4 cup parsley, chopped

1 cup mixed nuts, chopped

1/2 cup pomegranate seeds

1/4 cup raisins, chopped

INSTRUCTIONS

1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5-10 minutes.

2. Add 2 cups water, 1 cup white wine, lentils, thyme, bay leaves, and salt. Bring to a boil, then reduce to a fast simmer.

3. Simmer lentils until they are tender and have absorbed most of the water, 20-25 minutes. If necessary, drain any excess water after lentils have cooked. Toss with herbs, nuts, pomegranate seeds, and raisins. Serve immediately as a side dish, or atop rice as a vegetarian entrée (if you use vegetable stock or water).

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TABLE MAGAZINE is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Sticky Eggplant with Pickled Garlic Blossoms

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December 6, 2022

Sticky+Eggplant+Recipe — Sticky Eggplant with Pickled Garlic Blossoms is a wonderful break from the usual winter fare.

Glossy and gorgeous Japanese eggplant from Who Cooks For You Farm caught Contributing Editor Anna Calabrese’s eye. They will easily captivate your taste buds with a quick sauté in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and Bumbleberry Farms honey. The flavor profile here is like a quick trip to Southeast Asia, and will be a wonderful break from your usual winter fare.

STICKY EGGPLANT GARNISHED WITH PICKLED GARLIC BLOSSOMS RECIPE

INGREDIENTS

2 medium or 10 mini-size Japanese eggplant from Who Cooks For You Farm

1 tbsp Bumbleberry Farms honey

1 tbsp sambal

1 tbsp unagi (eel) sauce

1 tbsp sweet Thai chili sauce

1 tbsp hoisin sauce

1 tsp red pepper flakes

1 tbsp soy sauce

3 tbsp butter

1 tbsp sesame seeds

INSTRUCTIONS

1. Cut eggplant into bite-sized pieces.

2. Mix honey, sambal, unagi, Thai chili sauce, hoisin, red pepper flakes, and soy sauce together.

3. Sauté in butter over high heat until browned.

4. Pour sauce over eggplant and simmer until sauce is reduced and sticky.

5. Garnish with sesame seeds.

PICKLED GARLIC BLOSSOMS RECIPE

INGREDIENTS

15-20 garlic scape blossoms (or garlic cloves if blossoms aren’t available)

1/2 cup white wine vinegar

1/2 cup water

1 tbsp salt

1 tsp chili flakes

1 sprig fresh dill

1 tsp mustard seed

INSTRUCTIONS

1. Place garlic blossoms into a cleaned and sanitized jar.

2. Bring pickling liquid ingredients to a boil.

3. Pour into jar, cover with lid, and refrigerate for at least 2 weeks. This will store in the fridge indefinitely.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TABLE MAGAZINE is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Spiced Japanese Sweet Potato Pierogi

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December 5, 2022

Spiced+Japanese+Sweet+Potato+Piergoi+Recipe — Purple Japanese sweet potatoes combined with warm spices and fresh mushrooms elevate the classic pierogi.

Pittsburgh’s favorite food goes a bit international with purple Japanese sweet potatoes, red pepper flakes, cardamom, cinnamon, ginger, and gentle white onions from Tiny Seed Farm. Served up with gorgeous shiitake and chanterelle mushrooms from Real Fungi LLC, these beauties are a lovely dinner all by themselves.

SPICED JAPANESE SWEET POTATO PIEROGI RECIPE

INGREDIENTS

2 medium Japanese sweet potato

1/4 tsp red pepper flakes

1/4 tsp cardamom

1/4 tsp cinnamon

1/4 tsp ground ginger

1/2 cup + 1 tbsp water

2 tbsp butter

2 cups AP flour

1 tsp salt

4 tbsp butter

4 oz fresh shiitake mushrooms from Real Fungi LLC

4 oz chanterelle mushrooms from Real Fungi LLC

1 white onion from Tiny Seed Farm

Fresh thyme for garnish

INSTRUCTIONS

1. For the filling: Leave potatoes whole and unpeeled. Boil until a butter knife easily goes through the whole potato, and cool until you are able to handle them.

2. Peel the skin off each potato; the skin will easily come off the potatoes.

3. Cut into large chunks and press through a ricer or use a potato masher, until you get the texture of mashed potatoes.

4. Add spices and mix, set aside.

5. For the dough: Simmer water and butter but do not boil.

6. Pour over flour and salt, and knead with a stand mixer for roughly 5 minutes until dough is smooth and elastic.

7. Roll into a ball and wrap in plastic wrap. Let rest on counter for 30 minutes.

8. Roll out dough into a thin sheet. Using a wide-mouth Mason jar lid or cookie cutter, cut circles out of dough.

9. Place a teaspoon of potato filling in the center of each piece of dough.

10. Brush edges with egg wash, fold in half, and tightly seal the sides so no filling is able to come out.

11. Boil in salted water until they float to the top; strain.

12. Sauté in butter until each side of the pierogies are golden brown.

13. Toss in mushrooms and onions and quickly cook until softened. Garnish with sea salt and fresh thyme leaves.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TABLE MAGAZINE is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Wines for the Host and Hostess

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December 5, 2022

Hostess+Gift+Wine+TABLE+Magazine+Bryce — Wine aficionado Camila Alarcón Cordón knows what you should bring as your hostess gift this season.

Wine is a great hostess gift because it is inherently meant to be shared. This means that your gift is multiplied beyond the host and hostess you have in mind and into their circles of family and friends. Your gift can be the centerpiece of a family meal, drinks with friends and commemorating a special occasion. These special events can be the beginning of a memorable moment or the creating of a core memory..thanks to you!

Think about these wines as great hostess gifts this year:

Freixenet : A flirty and jovial Spanish sparkling wine that is an on-budget crowd-pleaser! Dry and effervescent, it will kick off all a wide range of holiday occasions without breaking the bank. $15.99 at Fine Wine & Good Spirits

Nebbiolo: Gorgeous Nebbiolo hails from a small but high quality wine region of Langhe, nestled in Italy’s Piedmont region. This is a great bottle to gift during the holidays because it is layered yet delicate, and will pair well with most of your host and hostess’s holiday meals. $21.99 at Fine Wine & Good Spirits

Sancerre: The gem of the Loire Valley will make you the gem of the party . This high acid and crisp white wine is perfect for from Thanksgiving to Christmas, turkey to ham. $29.99 at Fine Wine & Good Spirits

CDP: The name is born from Pope John XXII who encouraged viticulture in the area and created a sort of papal summer retreat. This was wine made by priests from the best french vines for the Pope. This is an incredible regal wine that if decanted properly (one hour in advance) will be smooth and silky to the tongue. Please advise your host and hostess that this special bottle that should be shared on a special occasion with loved ones. $74.99 at Fine Wine & Good Spirits

Champagne: What better way to kick off the holiday season than by uncorking a bottle of champagne. Ruinart is a wonderful sparkling rosé because it has a perfect balance between the red fruit and brioche notes. This elegant bottle will impress your host and hostess with its ability to pair well with many dishes — but particularly with hors-doeuvres. $74.99 at Fine Wine & Good Spirits

STORY BY CAMILA ALARCÓN CORDÓN / PHOTOGRAPHY BY DAVE BRYCE

Pig Belly Marinated with Black Garlic, Figs and Bok Choy

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December 5, 2022

Pig+Belly+Marinated+with+Black+Garlic+and+Fig — Pig belly marinated with black garlic, figs, and bok choy on the side: the perfect meal to brighten your winter table.

You’re off to a flavorful start when you infuse pork belly from Fallen Aspen Farm with fig, black garlic…and maple syrup from Paul Family Farms. Once that easy marinade is in place, the rest is even easier. Broil the meat, the bok choy from Tiny Seed Farm, and a handful of figs and voilà: a perfect dinner for a cold night.

PIG BELLY MARINATED WITH BLACK GARLIC & FIG WITH A SIDE OF BOK CHOY RECIPE

INGREDIENTS

2 lb pork belly from Fallen Aspen Farm

1 medium head bok choy from Tiny Seed Farm

6 figs, cut in half

FOR THE MARINADE:

5 cloves, black garlic

3 tbsp fig balsamic vinegar

1 tbsp salt

1 tbsp maple syrup from Paul Family Farm

1 tbsp apple cider vinegar

2 tbsp ginger, chopped into large pieces (you will pick them out of the marinade later)

INSTRUCTIONS

1. Pat pork belly dry with a paper towel.

2. Score the top of the pork belly with a knife.

3. Drizzle with marinade and let sit overnight.

4. Preheat oven to 300 degrees.

5. Place on a parchment-lined baking sheet and roast pork belly for an hour: the belly should have rendered out a lot of fat and the top should be slightly crispy.

6. Pour excess fat off of the pan and place bok choy and figs onto the baking sheet, sprinkle with salt, and broil until the top of the pork belly is brown and crispy and the figs are slightly charred. Thinly slice belly, sprinkle with salt, and serve with the charred figs and wilted bok choy.

RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TABLE MAGAZINE is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

TRY THESE OTHER GREAT PLATE RECIPES:

Pig Belly Marinated with Black Garlic & Fig with a Side of Bok Choy

Cookie Time

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December 4, 2022

STRAWBERRY RHUBARB THUMBPRINT COOKIES

Cookie+Time+TABLE+Magazine (1) — A balanced diet consists of a cookie in each hand.

We’ve heard it said that a balanced diet consists of a cookie in each hand. If you agree, you probably already have pans to bake up a batch on December 4 to celebrate National Cookie Day. Local bakers share a favorite recipe with TABLE readers so that you can try something new!

The first National Cookie Day was declared by Sesame Street in 1976…no doubt the result of some serious advocacy from the Cookie Monster. Because many of our fellow humans are serious cookie monsters, this celebrations of one of life’s finest and simplest pleasures has grown into a national phenomenon. Derived fromthe Dutch word koekje, these crispy little treats have been around in one form or another at least since the 600s when the first documented batch appears in Persia. They reached Europe with the Moors of Spain, and spread across the continent, delighting snackers on streetcorners as well as royal palaces.

A delectable thumbprint cookie with the perfect balance of sweet and tart at the center.

Any fruit of your choosing can be used in this delicious recipe that also includes vegan substitutions.

A classic Peanut Butter Cookie with sumptuous peanut flavor.

Buttery, soft and jam filled — What could be better?

A traditional Italian cookie known for it’s tender, cakey texture and anise flavor.

These bar cookies are just what the “doctor“ ordered for those cold nights in front of the fireplace, when you’re dreaming of warm days and campfires.

A good old fashioned pinwheel cookie with a swirl of orange and cranberry flavors.

All the warm spice of a chai tea but in the form of a soft, chewy cookie.

A crisp and crunchy spiced cookie with golden raisins for our gluten-free readers.

A single bite of irresistible flavors — chocolate and peanut butter..

PURPLE BARLEY COOKIES

Purple Barley gives this tasty cookie a rich and nutty flavor and a fascinating color.

RECIPES PROVIDED BY LOCAL BAKERS / STYLING BY ANNA CALABRESE / STORY BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Add of TABLE’s other cookie recipes to your cookie tray:

Chocolate Chunk Cookies

Pine Needle Shortbread Cookies

Peanut Butter Sandies

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Chamber Music Pittsburgh On the Town!

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December 3, 2022

at The Pittsburgh Playhouse, Point Park University

Eddie+V+TABLE+Magazine+ — Shaking up a cocktail at Eddie V’s in Downtown Pittsburgh after a Chamber Music Pittsburgh concert.

A life in the performing arts, whether on stage or behind the scenes, is intense. A nightcap often serves as a punctuation point at the end of a performance for artists and executives alike, and so it is with Kristen Linfante, executive director of Chamber Music Pittsburgh, emphasizing the sharing that goes along with the relaxing. “There’s a lot to discuss with the musicians after a concert,” she says.

Where does that happen? Linfante usually chooses a Downtown restaurant or bar for her ex post concerto cool-down. “It’s truly a thrill that downtown Pittsburgh has so many great options where we can connect with the visiting artists we present at The Pittsburgh Playhouse at Point Park University. The proximity of all the excellent restaurants in Market Square, bars like the Rebel Room inside the historic Industrialist Hotel on the same block as the theatre, and, my personal favorite, Millie’s Ice Cream on Forbes Avenue, make it so easy to pair a Chamber Music Pittsburgh concert with food, drinks, and dessert. We are looking forward to exploring and supporting all of the downtown restaurants this season and beyond.”

Where will she go next? Kristen knows immediately: “We love Eddie V’s because it’s a perfect place for a special occasion. We plan to host Imani Winds for dinner there after the concert on December 5, 2022 to celebrate the closing of their year-long, inaugural artist residency with Chamber Music Pittsburgh. The stylish and sophisticated atmosphere of live jazz on Monday’s fading into our late-night dinner with my favorite dish, the warm goat cheese salad with roasted wild mushrooms, arugula, and cider vinaigrette, make for the perfect way to come together with the artists after a performance.”

Deeper into the season, after the winter holidays, she will likely be found at Pizzaiolo Primo. “We think theirs is some of the best pizza and homemade pasta in Pittsburgh. Since our spring concerts are full of internationally renowned string quartets and the principal clarinetist of the New York Philharmonic, we plan to sample Pittsburgh pizza with our out-of-town guests.”

Chamber Music Pittsburgh

Performance Schedule, 2022-23

Imani Winds
December 5, 2022, 7:30PM
Grammy-nominated quintet Imani Winds, praised for their “hot rapport” and “conviction” (Gramophone), close their one-year residency with Chamber Music Pittsburgh with Black and Brown, a culminating performance dedicated to works by composers of color.

Isidore Quartet
February 13, 2023, 7:30PM
Winners of this year’s Banff International Competition, the Isidore String Quartet cultivates joyful, accessible, and intimate experiences that create community through in-depth relationships and explore the power of the collective to uplift the individual.

Takács Quartet
March 20, 2023, 7:30PM
The world-renowned Takács Quartet, “one of the world’s greatest string quartets,” (The New York Times) travels to Pittsburgh following a dizzying tour of Europe’s greatest concert halls. The group is celebrated for their innovative approach to chamber music and mastery of the genre.

Pacifica Quartet with Anthony McGill
April 24, 2023, 7:30PM
“Brilliant young” Anthony McGill (The New York Times), principal clarinet of the New York Philharmonic, joins the Grammy Award–winning Pacifica Quartet to present a refreshing mix of familiar and unexpected chamber works.

Eddie V

Pizzaiolo Primo

STORY BY KEITH RECKER

Marigold Margarita

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December 2, 2022