This Travel Company Specializes in Photographic Safaris

By

-

July 14, 2023

Pittsburgher Jen Marcus fell in love with the wilds of Africa while on safari with her parents three years ago. The disruptions of the pandemic nudged her into turning travel dreams into reality: she founded SafariSmiths, a travel company specializing in organizing photographic safaris for experienced (and freshman) world travelers.

Bucket List Safari

My journey in the safari industry began three years ago with a trip to Southern Africa with my parents. I immediately caught the safari bug, booking a second trip seven months later with a private photographic safari guide that I had met in South Africa. We visited Tanzania to see the annual Great Wildebeest Migration in the Northern Serengeti. Then it was on to Rwanda and Uganda four months later to trek with the gorillas and the chimpanzees. I was hooked on safari and yearned to visit more wild places and continue to hone my photography skills.

When the pandemic shut down the world in March 2020, I decided to start my own photographic safari company called SafariSmiths with my safari guide from South Africa. It was a strange time to start a travel company, but it turned out to be a blessing because we had the opportunity to explore many places without the crowds. One country that did not shut down during COVID was Tanzania, so we decided to explore as much as we could during 2020 and 2021. Then in 2022, we spent significant time exploring Kenya.

We wanted our safari company to be different. Our passion is wildlife and the conservation required to protect the wildlife. Working with the local communities is essential because human-wildlife conflict is a real problem. Protection of the animals by focusing on the people in the communities is what makes the safari industry possible.

A safari changes the way you see the world. Many of us grew up going to the zoo, where you know you will see a variety of animals at any given time. When you are on safari, nothing is guaranteed, and that is part of the fun! Searching the wide-open plains of the Serengeti to see what it has to offer that particular day, you might come across a lion hunting or den site with hyena pups, or a large herd of zebra. Whatever you find will be unique in that moment. Every day is different, which makes going on a safari special.

Planning a safari is hard work, but going on a safari changes the way you see the world. Sure, you can look at websites and read articles and plan your own safari, but to ensure that everything runs smoothly from time of year to visit and transfers between lodges, to the particular amenities that you find is important. You need someone who has traveled in the areas that you are interested in. That is the basis of SafariSmith — to create well-crafted safaris based on our experiences.

There are a lot of exciting things happening in the safari industry. Safari companies are very focused on sustainability at their camps. One of my favorite camps in Tanzania is Asilia Africa’s Sayari Camp in the Northern Serengeti. Recently they have switched the entire camp to solar power and have installed the first-ever solar-powered brewery in the bush. They brew four different types of beer on-site as well as filter their own water. It is amazing to be in the middle of the Serengeti, drinking beer made right there!

Food is an important part of the safari adventure. On morning drives, you will be treated to breakfast in the bush. Having a coffee while watching the Nile crocodiles in the Mara River is an amazing experience. Back at camp, you are treated to the most amazing food, often local dishes that will have your mouth watering.

Going on a safari is a travel experience on the bucket list of many people. As the world slowly opens again for travel, a safari is a great way to enjoy the outdoors with few people around. The COVID pandemic is changing the way that people want to travel. They are looking for more intimate experiences that combine unique travel with purposeful efforts to support the conservation of those places.

Story and Photography by Jen Marcus

Subscribe to TABLE Magazine’s print edition.

How One Photographer Fell in Love with Charleston

By

Jordan Snowden

-

July 13, 2023

0

Love and the Lowcountry

Seven million tourists visit Charleston, SC, every year, clopping over cobblestones in horse-drawn carriages, admiring iconic Rainbow Row and the breathtaking Antebellum mansions on the Battery, enjoying luxurious restaurants and shops downtown, touring historic plantations, and relaxing on Atlantic beaches. Before leaving, many plan a return trip to “The Holy City,” as natives call it. Others add it to their possible retirement destinations. But only a few pack up and move there.

Pittsburgh native Ben Petchel, 35, did. A lifestyle photographer/videographer, Ben went to Charleston to film a commercial for a new restaurant, fell in love with the city, and moved there nine months later. On his second day in town, he fell in love again, this time with his now-fiancé Ashley, a nurse practitioner who grew up in Cincinnati.

With countless family and friends in Pittsburgh (he played hockey at Bethel Park and Seton Hill and coached at Peters Township and Pitt), Ben sees his leap to Lowcountry as a badge of courage. Pittsburghers’ storied reluctance to pull up roots can also mean they “stray away from being great because good is good enough,” he suggests.

Whether Ben will be great in Charleston is a question mark, but in his new full-time marketing job, his photography background helps shape campaigns for what he calls “scrappier teams, such as YouTube or Dick’s [Sporting Goods], rather than big corporations,” and he’s finding “new ways of telling new stories.”

“There’s an endless playground around me. I’m centering myself,” he says, appreciating the opportunity to learn on the job and in a team.

Ben and Ashley live in center city on Meeting Street but, even as they savor the best of Charleston, they purposely bypass the “ritzy” Southern charm tourists crave. They enjoy a younger crowd with a college-student vibe and are drawn to spectacular water views. Many evenings see them setting out on foot to try new restaurants — some memorable, some forgettable — that popped up post-COVID, many in affordable side-street locations.

Among his favorite eateries is The Darling. Housed in a 115-year-old storefront on King Street, it’s the kingdom of Executive Chef Derick Wade, who cooked around the globe before landing first on nearby Kiawah Island and now in his own space. Seafood, especially oysters ($1 apiece during Happy Hour), star, but there are non-seafood options. It’s hard to find a bad review of Wade’s unpretentious, affordable Southern fare — crawfish étouffée, fried green tomatoes, jambalaya, gator bites, gumbo fries and more, plus inventive craft cocktails. The restaurant’s design, including a 14-seat raw bar that encourages guests to interact, boosts its allure.

Ben recently photographed Wade shucking fresh oysters in The Darling’s kitchen. “He taught me the proper way to eat an oyster,” says Ben. More complex than cracking a lobster claw or extracting an escargot, oyster etiquette has about 10 steps — which y’all might want to review before simply slurping.

Story by Susan Fleming Morgans / Photography by Ben Petchel

Subscribe to TABLE Magazine‘s print edition.

Spiral-Cut Zucchini Summer Salad

By

Jordan Snowden

-

July 12, 2023

0

An aerial shot of a colorful summer salad on a yellow plate sitting on wooden slates purple in color and surrounded by flowers and herbs. Summer Salad Recipe

For this refreshing summer zucchini salad recipe, first, visit your local farmers’ market and stock up on zucchini, cucumbers, and tomatoes. Then proceed to the cutting board to chop your way toward a fresh and healthy farm-to-table meal.

How Do You Spiral-Cut Zucchini?

To spiral-cut zucchini for this salad recipe, you’ll typically use a spiralizer. First, trim both ends of a firm zucchini. If using a tabletop model, secure one end of the zucchini onto the prongs of the spiralizer and press the other end against the blade. Then, simply crank the handle while applying gentle pressure. For handheld spiralizers, you often twist the zucchini into the tool, like sharpening a pencil. While a spiralizer is the most efficient method for consistent curls, you can also create zucchini ribbons with a vegetable peeler (for wider, flatter noodles) or julienne strips with a mandoline slicer for a different texture.

More Summer Salad Ideas

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Kimchi Melon Gazpacho

By

Jordan Snowden

-

July 12, 2023

0

An aerial view of two bowls of Kimchi Melon Gazpacho, orange in color, sitting on wooden slates purple in color and surrounded by flowers and herbs. Kimchi Melon Gazpacho Recipe

We know what you’re thinking: Cantaloupe and kimchi? Really? The answer is a wholehearted yes. The vegetal sweetness of the cantaloupe mellows the fermentation-driven umami of the kimchi into something unique and wonderful. And the microbiotic benefits of the kimchi make it good for you, too. This gazpacho recipe is best-served ice cold.

Kimchi Melon Gazpacho Recipe

INGREDIENTS

1/2 cantaloupe, diced
1 cucumber, peeled and diced
4 beefsteak tomatoes, diced
1 jalapeño, seeded and chopped
1/2 red onion, diced
1 clove garlic
1 tsp sherry vinegar
1/2 cup store-bought kimchi
1/4 cup water
Salt and pepper to taste

INSTRUCTIONS

In a blender, add all the ingredients together and blend until everything becomes a very smooth purée.
Chill for at least 1 hour.
Garnish with extra cucumber and kimchi and drizzle with good olive oil.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

With Support from Buy Fresh Buy Local Western PA

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

Subscribe to TABLE Magazine‘s print edition.

Let’s Toast to an Expertly Expanded Kitchen, Ideal for Entertaining

By

Jordan Snowden

-

July 12, 2023

0

A gold sink faucet surrounded by a white kitchen.

What began as a galley kitchen with a breakfast nook is now a spectacular cooking and dining space, brought to life by Ida McConnell, certified kitchen designer and owner of Cuvée Kitchen Designs, Inc.

The luminous redesign is rooted in McConnell’s philosophy of “creat[ing] a welcoming, enticing, pleasing, and functional environment. A space that creates a positive visceral reaction, one in which you want to linger and a place to enjoy while performing the tasks at hand. Where form not only follows function, they are one and the same.”

An inviting island seats five and is equipped with refrigeration drawers, keeping fruit and vegetables close at hand, making prep a breeze.

The room’s focal point is the incredible stove hood, custom-detailed by a local metalsmith and flanked by arched windows. The view to the backyard invites the outdoors in, and the rounded shapes create continuity with arched architectural details on the home’s front porch. Phillip Wentzel Custom Homes was the contractor for the project.

Another showstopper? The beverage center, featuring a glass-front, built-in True refrigerator, custom painted and detailed to blend into the cabinetry. Its open facade beckons guests to gather and select a tasty, chilled drink. A HydroTap by ZipWater dispenses filtered water, carbonated water, and hot water for easy drink making. The pop of striped wallpaper draws attention without disrupting the flow.

The kitchen also features a custom coffee bar with a built-in pot filler. The barista station lives inside a tall cabinet with retractable doors that neatly hide the area when it is not in use.

Rutt HandCrafted Custom Cabinetry, supplied by Cuvée Kitchen Designs, creates seamless transitions between the appliances and storage. For example, the refrigerator and freezer are paneled to appear “more like an armoire piece,” says McConnell. Glass-front cabinets throughout are ideal for displaying beautiful dishes.

To craft a refreshing color palette, McConnell combined Benjamin Moore Decorator’s White and Hale Navy paints, Oxford Brown-stained walnut wood cabinetry finishes, and Primo Marble & Granite Quartzite and honed-white Tropicalia countertops.

By expanding the kitchen’s footprint, McConnell was able to add a hidden, walk-in pantry, expertly concealed with French doors that complement the cabinets. A step inside reveals an extensive preparation area outfitted with an ice maker, plenty of counter space, shelving, a second dishwasher, and an abundance of storage. Additionally, McConnell designed a new, functional, walk-through butler’s pantry that is in harmony with the home’s age and details.

Extensive space planning and organizational elements rounded out the project, including dividers for utensils, a knife drawer, and an array of hidden organizational features. Prior to move-in, “We walked through every drawer, every cabinet so [that] everything just flowed beautifully,” she says.

#tdi_2 .td-doubleSlider-2 .td-item1 {
background: url(https://www.tablemagazine.com/wp-content/uploads/2023/07/Kimberlee-Ashlee-Dinner-web-1-80×60.jpg) 0 0 no-repeat;
}
#tdi_2 .td-doubleSlider-2 .td-item2 {
background: url(https://www.tablemagazine.com/wp-content/uploads/2023/07/Kimberlee-Ashlee-Dinner-web-48-80×60.jpg) 0 0 no-repeat;
}
#tdi_2 .td-doubleSlider-2 .td-item3 {
background: url(https://www.tablemagazine.com/wp-content/uploads/2023/07/Kimberlee-Ashlee-Dinner-web-5-80×60.jpg) 0 0 no-repeat;
}

1 of 3

What better way to celebrate the finished product than a dinner party? Kimberley Haugh of Kimberley Ashlee Catering created a sumptuous dinner menu, complete with wine pairings selected by her husband, Josh Haugh. The multicourse menu was served on traditional dinnerware in colors that perfectly complement McConnell’s design. Cheers!

The Menu, Kimberly Haugh of Kimberley Ashlee Catering

Shrimp Toast with Chili Aioli
Butter Tarragon-Roasted Monkfish with Carrot Purée, Finished with Watercress
Sautéed Italian Greens & Radicchio with Pecorino
Individual Truffled Chicken Pot Pies
Apple Custard with Spiced Apples & Pecans

“A good party menu is one which allows the host to relax and actually enjoy themselves. It should have “Wow!” and “Oh! And ah!” elements, but it shouldn’t be complicated.” —Kimberley Ashlee

The Wine Pairings

Waterbrook Sauvignon Blanc 2020
Beautiful and crisp with notes of honeydew and apricot

Schug Pinot Noir 2020
Light and bright with notes of red cherries, raspberries, and spice

“The Schug Pinot Noir (Sonoma Coast, CA) pairs nicely with the Chicken Pot Pie and even with the monkfish as well. This light-bodied red exhibits great fruit-forward flavors of cherries, strawberries, and spice making it enjoyable with the two dishes without overpowering them.”

Appliances Sourced from Don’s Appliances

BlueStar 48” RNB Series Range with 12” Griddle
Best Built-In Hood PK22 Series
BlueStar 30” Electric Wall Oven with French Doors
True 30” Beverage Column with Stainless Glass Door
Cove Dishwasher DW2450
Sharp Microwave Drawer
U-Line 15” Nugget Ice Machine
XO Beverage Center Refrigerator
Fisher & Paykel Integrated Double DishDrawer Dishwasher
Sub-Zero 30” Designer Over-and-Under Refrigerator and Freezer with Ice Maker

Story by Nicole Barley / Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Easy Gluten-Free Chocolate Cake

By

Keith Recker

-

July 12, 2023

0

A Gluten-Free Chocolate Cake topped with fresh red berries sits on a green/blue plate wth one slice cut out of it.

We didn’t start off wanting to develop a gluten-free chocolate cake. But partway through the testing process, we ran out of all-purpose flour, and had to finish a version with Caputo gluten-free baking flour from Italy. The difference in texture was wonderful… rich, smooth, and moist. You can also make it with all-purpose flour, but try it gluten-free. In full summer, garnish with foraged or farmed summer berries like the wineberries shown here.

Tips for Baking with Gluten-Free Flour

This well-tested recipe is gluten-free, but if you’re looking to cut gluten out of a recipe, it can be really challenging to know how to adjust for a new ingredient. Some gluten-free flours often absorb more liquid. Start with 10-20% more liquid than the recipe calls for. You can also incorporate binding agents like xanthan gum or guar gum to help mimic the elasticity of gluten. Usually, 1/4 to 1/2 teaspoon per cup of flour works well. It’s a good idea to test your recipe substitutions at least once prior to serving the results to guests.

Print

Easy Gluten-Free Chocolate Cake

Author: Keith Recker

Print Recipe

Description

Indulgence doesn’t have to feel guilty.

Ingredients

Scale

2 cups Caputo gluten-free flour (or all-purpose flour)
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp instant coffee crystals
1 cup almond milk (we like Chobani Original Vanilla)
½ cup olive oil
3 large eggs
1 tsp vanilla extract
1 tsp almond extract
Zest of one orange (optional)
1 cup boiling water
¼ cup amaretto, nocino, or Kahlúa liqueur

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and instant coffee.
Mix in milk, oil, eggs, and extracts until combined. Add orange zest (if desired) and mix again.
Cautiously and slowly add the cup of boiling water and mix. Be sure to scrape the bottom and sides of the bowls so that all the batter is uniform. It will be quite loose and liquid at this point.
Pour evenly into cake pans. Bake for 30 minutes and test with wooden skewer for doneness. When skewer emerges clean, remove from oven and let cool.
Once cool, remove from pan and brush tops with liqueur. Ice with chocolate buttercream frosting. Garnish with fresh raspberries or strawberries, and serve.

Story and Recipe by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce
Platter by FD Ceramics

Subscribe to TABLE Magazine‘s print edition.

The 2023 Allegheny County Summer Concert Series Has Landed

By

Jordan Snowden

-

July 12, 2023

0

The ultimate summer music experience awaits you at the 2023 Allegheny County Summer Concert Series! Gather your family and friends and head to South Park Amphitheater on Friday evenings and Hartwood Acres Amphitheater on Sunday evenings for a wide variety of free outdoor concerts featuring a diverse lineup of local and national artists.

From classic rock to pop to country and more, there’s something for every music lover. This weekend, the “Try Losing One” country star Tyler Braden performs at South Park on Friday, July 14, with opener Dave Pahanish. On Sunday, July 16, Latin funk band WAR, famous for their hit song “Low Rider,” will perform at Hartwood Acres with opening band Check Your Bucket to encapsulate the crowd. The crowds at South Park and Hartwood Acres are sure to be full of fun and excitement all weekend!

Other musical acts joining the lineup this summer are The Dazz Band, Fastball, Fitz and the Tantrums, and Soccer Mommy. The Dazz Band, known for their soul and funk music, is sure to get people moving and grooving. Fastball, who rose to fame in the late 90s with hits like “The Way,” will bring their alternative rock sound to the stage. Fitz and the Tantrums, a popular indie pop band with fan-favorite hits “HandClap,” “The Walker,” and “Out of My League,” will create an infectious party atmosphere with their high-energy performances. Finally, Soccer Mommy, a 26-year-old singer-songwriter from Nashville, Tennessee, is sure to satisfy the crowd with her fresh alternative and Indie hits. These artists, along with our additional lineup, promise to have something for everyone to enjoy!

You also don’t want to miss out on some of Pittsburgh’s most talented musicians and bands. Join us at Hartwood Acres Amphitheater on July 30 for Hometown Night at Hartwood. This fun-filled evening features local artists who represent some of Pittsburgh’s most bustling musical talent. Starting off the show, Zack Keim, an alternative folk artist, will perform his original songs. To follow, Forestry Division will take the stage to jam out to some of their Indie pop-rock tunes. Ending Hometown Night at Hartwood, Ames Harding & The Mirage will intrigue and captivate the crowd with their psychedelic rock sound.

That’s not all — to wrap up this incredible lineup of performances for Allegheny County’s 2023 Summer Concert Series is the 23rd Annual Allegheny County Music Festival. On September 3 at Hartwood Acres Amphitheater, this yearly music bash highlights extremely talented musicians across multiple genres. Beginning at 5:30 pm, Affordable Floors kicks off the festival with an exciting set full of alternative rock. Continuing at 6:40 pm, The Re-52s, a B-52s tribute band hailing from Pittsburgh, hit the stage to deliver familiar and upbeat hits. To conclude the concert, Canadian synth-pop band Men Without Hats perform from 8:00 – 10:00 pm. All proceeds from the 23rd Annual Allegheny County Music Festival benefit the Allegheny County Music Festival Fund.

So pack a picnic, bring a blanket or lawn chairs, and enjoy the beautiful scenery while tapping your toes to the beat! Many delicious food trucks will also be present at every concert. Along with our eating options, let the festivities flow with Bella Terra Vineyards wine truck and Hop Farm Brewing Co. craft beer truck. These 21+ alcoholic beverage trucks will be on-site at all South Park and Hartwood Acres concerts starting at 6:00 pm!
All concerts begin at 7:30 pm unless otherwise noted. All concerts take place rain or shine at open-air amphitheaters with no covered seating. Join in on this unforgettable tradition full of music and family-friendly fun all summer long!

See the full lineup here.

Pittsburgh’s Fox and the Fleur Expands to Second Location

By

Jordan Snowden

-

July 12, 2023

0

After a successful initial nine months in their first retail store, Anne Dickson and her team at flower shop Fox and the Fleur are opening a second location on Wednesday, July 12, in Sewickley.

Fox and the Fleur’s Aspinwall-based flagship store currently offers floral arrangements, home and garden merchandise, and bespoke giftware. Meanwhile, the new Sewickley spot — whose interior aesthetic was led by Pittsburgh native and popular designer Leanne Ford — will offer a mix of much of the same; beautiful flowers meant to celebrate life’s special moments alongside wares to enhance the home.

A TABLE favorite offering is Fox and the Fleur’s floral design workshops, where attendees of all skill levels are provided with tools, flowers, and vases and guided by Dickson through the process of creating various seasonal floral arrangements.

“Over the last year, many of our clients North and West of the City have encouraged us to look toward opening a second location in closer proximity to them,” says Founder Anne Dickson. “Recognizing an opportunity in the market and attracted to the charm and style of the region, we decided to go for it. We are so excited to open our doors on July 12 and offer people the full Fox and the Fleur experience.”

Dickson launched her floral design business in 2016 with the aim of providing others with the quiet luxury of cut flowers in their home. Since then, Dickson’s team has grown to include more than 13 employees and multiple business channels, including workshops, weddings and events, container gardening, and more.

Story by Jordan Snowden

Subscribe to TABLE Magazine‘s print edition.

Up Your Vacation Wardrobe with These Fresh Summer Styles

By

Keith Recker

-

July 12, 2023

0

A woman in a lilac and lavender shirt floats among balloons in a pool

When it’s time to pack for a long weekend road trip or a week-long voyage, mixing in a few fresh summer styles can change the forecast from same-old-same-old to bold and beautiful.

Rainbow High

This pleated rainbow maxi dress from Scotch & Soda glows like a summer sunset. Put it on, float gracefully out to a glass of chilled rosé, and let the long summer evenings unfold. Available at Moda.

Wish You Were Here

Pure linen, pure vacation vibes. A cool and breezy dress to head out to the shops at your favorite getaway, or to wear to an outdoor dinner in a warm climate. Available at Carabella.

On the Go

This diminutive tote is crafted from flexible paper straw that has just enough structure to keep all your incidentals secure. Available at Madeleine George.

Sunrise, Sunset

Just right for morning coffee or a midnight sipper on the deck, this overshirt is made of 100% cotton European terry. Comfy like a teddy bear. Matching shorts also available at Vestis.

In the Pink

Peter Millar’s soft linen sport shirt and classic fit five-pocket pants each come in several colors, but we think the best summer combo conjures up a bit of the tropics. Available at Larrimor’s.

Captain of the Ship

Sailboat tee and coordinating red shorts from Spain’s Bobo Choses line are made of organic cotton. Girls looks also available at The Picket Fence.

Cool Down

The sophisticated styling of Canadian label Renuar goes for a dip this summer in lilacs and lavenders. This is just one of the summer options available at Pursuits.

Story by Keith Recker

Subscribe to TABLE Magazine’s print edition.

Green Pea Gluten Free-Pasta with Sunflower Seed Pesto

By

Jordan Snowden

-

July 10, 2023

0

Green Pea Pasta with Sunflower Seed Pesto served in a while ceramic plate on a whitish rough surface

This green pea pasta recipe comes from TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger, shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all!

More About Gluten-Free Pasta and Allergen-Friendly Eating

Gluten-free pasta has come a long way, both in terms of texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to varieties made from brown rice or corn, it’s now easy to find beautiful and colorful varieties that incorporate healthful ingredients such as lentils, beans, quinoa, and even charcoal. We tested different shapes and varieties to arrive at these three flavorful, complex, and visually-pleasing dishes for your spring table. We even used dairy alternatives to make the dishes accessible to a wider swath of people with food sensitivities. We’d proudly serve the results to any guests — even those without dietary restrictions.

Print