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The Jewel Tone Design Trend Your Home is Missing

By
Keith Recker
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0
The Rita Four-Poster Canopy Bed by Julian Chichester delivers a splash of classic red. The exact shade is neither hushed nor loud, but rather like a human pulse: warm, alive, resilient, and positive. jewel tone home design

In tough times, lush jewel tones come to the fore. Their stable sense of value settles us down comfortably. This jewel tone design trend brings a life to your home that’s unique and unmistakable.

Where to Shop the Jewel Tone Home Design Trend in Pittsburgh

Faceted edges bring light into expressive wheel handles inlaid with malachite. The stone’s bands of bright and dark green form a hypnotic pattern, ensuring that no two handles are exactly alike.
Photo Courtesy of Splash

Splash 

The rich hues and stately shapes of the Beauclere Bath Collection draw on the charms of old British manors. Faceted edges bring light into expressive wheel handles inlaid with malachite. The stone’s bands of bright and dark green form a hypnotic pattern, ensuring that no two handles are exactly alike. Available at Splash Showrooms.

Pittsburgh-based Otea channels Old World maximalism into modern textiles and wallpapers.
Photo Courtesy of Otea

Otea

Pittsburgh-based Otea channels Old World maximalism into modern textiles and wallpapers. References to damasks, suzani, watercolors, nineteenth century scarves, and more, are transformed by the imagination of founder Cara George into romantic narratives that belong in the twenty-first century. Get on board with these table linens…and keep going until Otea has changed your life for the better.

A pillow with various jewel town squares and rectangles sits on a blanket of the same pattern.
Photo Courtesy of Thread Soft

Thread Soft

Are you nutty for neutrals but also jonesing for jewel tones? Threads Soft Goods is threading the needle to deliver a combination of both with its linen pillows. In addition to the broken stripe shown here, they also offer coordinating designs with an all-over embroidered bug pattern with bead details, as well as a pillow featuring an appliqué bird with a crown of real feathers and beaded beak. 

A place setting at a table, with everything in jewel tone green. Candles, the plates, curtain, placemat, etc.
Photo Courtesy of Glassworks

Glassworks

Available in basil, daffodil, and blush, Juliska’s Jardins du Monde salad and cocktail plates are ready for dishwasher, freezer, oven, and microwave. They’re also ready to deliver a dose of refreshing color to your table. Available at Glassworks.

The Rita Four-Poster Canopy Bed by Julian Chichester delivers a splash of classic red. The exact shade is neither hushed nor loud, but rather like a human pulse: warm, alive, resilient, and positive. jewel tone home design
Photo Courtesy of Antiquarian

Antiquarian

The Rita Four-Poster Canopy Bed by Julian Chichester delivers a splash of classic red. The exact shade is neither hushed nor loud, but rather like a human pulse: warm, alive, resilient, and positive. This finely crafted piece will be appreciated for generations to come. Visit Antiquarian in Sewickley and Aspinwall.

Story by Keith Recker and Stephen Treffinger

Subscribe to TABLE Magazine‘s print edition.

Home and Fashion Trends in Black Claim a Dark Victory

By
Keith Recker
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0
A collection of vases and candleholders made of ebonized cherry and walnut.

Classic heroes like noble, dark finishes, rich jewel tones, and always-appealing blues are playing a strong game right now. However, upstart neons and offbeat pastels are challenging their dominion with lively appeal and quirky sensuality. Here, we highlight luxury dark design trends. Let the design games begin!

Etho Maria plays with dark and light in this 18K gold cuff bracelet coated in black rhodium. Nearly 12 carats of white, rose-cut diamonds gleam beautifully out of this luxurious darkness.
Photo Courtesy of Louis Anthony

Louis Anthony

Devoted to combinations of unexpected elements, Etho Maria plays with dark and light in this 18K gold cuff bracelet coated in black rhodium. Nearly 12 carats of white, rose-cut diamonds gleam beautifully out of this luxurious darkness. Available at Louis Anthony.

this drinks table with an antique brass finish dresses up any seat it’s pulled next to.
Photo Courtesy of Today’s Home

Today’s Home

Designed for everyday elegance by Century Furniture, this drinks table with an antique brass finish dresses up any seat it’s pulled next to. A pedestal dining table in this design is also available at Today’s Home. 

NN.07’s sexy, innovative approach to menswear helps us smolder our way through the cold months ahead. This printed cotton corduroy shirt jacket would look just as much at home in a Rembrandt portrait as it would in one of Pittsburgh’s hipster craft breweries
Photo Courtesy of Moda

Moda

NN.07’s sexy, innovative approach to menswear helps us smolder our way through the cold months ahead. This printed cotton corduroy shirt jacket would look just as much at home in a Rembrandt portrait as it would in one of Pittsburgh’s hipster craft breweries. At Moda in Shadyside.

Osaka, a deeply textured wood material that emanates warmth and quiet luxury.
Photo Courtesy of eggersman USA

eggersman USA

The new eggersman USA showroom in Shadyside showcases a lovely range of finishes and materials for kitchens as well as indoor and outdoor spaces. Among our favorites is Osaka, a deeply textured wood material that emanates warmth and quiet luxury. Its tactile surface and rich grain make a bold, grounded statement in any space.

A white male in a cream jacket and black slacks holds a lamp made of balls and cylinders.
Photo Courtesy of Lee Broom x Lladró

Lee Broom x Lladró

British designer Lee Broom teamed up with renowned Spanish porcelain giant, Lladró, for the first time this year. His Cascade collection debuted during Milan Design Week in a combination of heritage and creativity. Lladró, founded in 1953, brought its deep knowledge of porcelain to the project. Broom brought his understanding of the dramatic potential of lighting to elevate any and every room of the home…and his modern sensibilities. Shown here is Broom’s Cascade Long Hanging Lamp, a poetic combination of strength, mood, form, and function. Available at Form Fluent.

marble-based Dude Lamp in two classic colors: Marquina Black. To warm up the possible chilliness of marble, the lamp’s designer dreamed up an oversized bulb and shade combination that vividly brings the product to life.
Photo Courtesy of Koncept

Koncept

Koncept recently introduced their marble-based Dude Lamp in two classic colors: Marquina Black and Carrara White. To warm up the possible chilliness of marble, the lamp’s designer dreamed up an oversized bulb and shade combination that vividly brings the product to life. This Dude beckons us in for a visit. We’re tempted to linger! Available at Lumens.

A white male leans on a window, wearing a long sleeve black shirt and brown vest.
Photo Courtesy of Larrimor’s

Larrimor’s

Goose vest and plaid wool overshirt by Maurizio Baldassari keep the trend for smoldering chocolate browns front and center. Available at Larrimor’s.

18K yellow cognac diamond earrings with black onyx dangles by Nina Pugliese shimmer even as they shadow
Photo Courtesy of Henne Jewelers

Henne Jewelers

18K yellow cognac diamond earrings with black onyx dangles by Nina Pugliese shimmer even as they shadow. Very glamorous. Exclusively at Henne.

Photo Courtesy of The Picket Fence

The Picket Fence

A delightful range of warm neutrals brings a traditional Fair Isle sweater into the craze for cozy beiges and tans. Check it out at The Picket Fence in Shadyside and Sewickley.

A collection of vases and candleholders made of ebonized cherry and walnut.
Photo Courtesy of Han Studio

Han Studio

Pittsburgh-based Hanna Dausch sees rich possibilities in the darkness and the gleam of wood. This collection of vases and candleholders (and small furniture) is made of ebonized cherry and walnut. “Ebonizing is the process of darkening wood with a solution of steel wool and vinegar. When applied, it reacts with the tannins in the wood to create a dark and rich black color. It is not a stain, but a chemical reaction in the wood. The idea for these pieces came from studying ceramic glazing techniques and figuring out how to apply the same idea to woodworking using woodworking techniques.” We think it’s time to add a piece to your collection.

Story by Keith Recker and Stephen Treffinger

Subscribe to TABLE Magazine‘s print edition.

Dream of Blue Skies with These Home and Fashion Trends

By
Keith Recker
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0
Here, a gorgeous layering of blue and white patterns tells a comfortable story of freshness, tradition, and artistry.

Like the sky, blue never goes away…it evolves. From classic blue grays to electric indigos, the refreshing but not shocking appeal of blue is everywhere. Its comfort can feel tradition but also completely up to date. Take the plunge: you’ll love the refreshing feeling of blue.

Two blue Chinese Jars With Lids
Photo Courtesy of Asian Influences

Asian Influences

This pair of Chinese hexagonal porcelain jars with lids have lyrically depicted figures in a landscape on an azure-glazed background. At 19 ½ inches tall, these vintage gems are ready to command attention on a mantle or entry table.

On a wooden surface ou see the top of a button up, the left side blue, the right side dark grey. blue design trends
Photograph by Seth Kurela

Vestis

The 11.11 – Breeze Shirt is a hand-woven cotton canvas dyed with natural indigo. 11.11’s Lovers Shirt is a hand-woven twill made of wool and naturally dyed to give the deep charcoal color. The 11.11 – Silk Bandanna is painted by hand with natural dye. Available at Vestis in Lawrenceville.

The Lollitini Lollipop Collection’s Long Necklace is a mixture of 18K yellow gold, green gold citrine, blue topaz, mother-of-pearl, rock crystal, lapis lazuli, dyed blue chalcedony, and orange citrine.
Photo Courtesy of Orr’s Jewelers

Orr’s Jewelers

The Lollitini Lollipop Collection’s Long Necklace is a mixture of 18K yellow gold, green gold citrine, blue topaz, mother-of-pearl, rock crystal, lapis lazuli, dyed blue chalcedony, and orange citrine. Its beauty will enhance yours every time you wear it.

Blue Shimmer Subway Tile
Photo Courtesy of Paracca Interiors

Paracca Interiors

Blue Shimmer Subway Tile brings the calming appeal of blue into your kitchen or bath. What a wonderful color to begin and end each day with a reassuring sense of repose. Available at Paracca Interiors.

The Kaya Scarf Neck Sweater Top in electric indigo
Photo Courtesy of Rue Boutique

Rue Boutique

The Kaya Scarf Neck Sweater Top in electric indigo will beam its energy from under a jacket or proclaim itself boldly all alone. Just gorgeous. Available at Rue Boutique.

cheerful long sleeve blue romper with a collar
Photo Courtesy of The Picket Fence

The Picket Fence

Dedicated to the carefree spirit of happy days, holidays, and playdates, Emile and Ida created this cheerful blue romper for your happy child! Visit The Picket Fence in Shadyside or Sewickley for this and other unique, high-quality options in children’s clothing, home accessories, gifts, and more.

An 18K yellow gold Muse necklace by Nanis is finished with 18K yellow gold gemstone and diamond charms.
Photo Courtesy of Henne Jewelers

Henne Jewelers

An 18K yellow gold Muse necklace by Nanis is finished with 18K yellow gold gemstone and diamond charms. The unforgettable shades of blue radiate cosmic appeal. And the allure of gold, of course, is eternal.

a white female model stands in front of a windo wearing a Knit trim zip mock coat in blue and matching pants
Photo Courtesy of Larrimor’s

Larrimor’s

Knit trim zip mock coat by Kinross Cashmere will envelop you in softness and warmth all through the cooler days ahead. Available at Larrimor’s Downtown. 

Photo by Laura Petrilla

La Storia Design Company

This new Shadyside boutique and design firm loves to develop a sense of narrative in their client installations and in-store selections. Here, a gorgeous layering of blue and white patterns tells a comfortable story of freshness, tradition, and artistry.

Photo Courtesy of Kasthall

Kasthall

Thirty yarn colors bring this 40-year-old design by Gunilla Lagerhem Ullberg to life. Pulled from Kasthall’s archives for reintroduction this year, a masterful range of blues and purples offer both vibrant life and peaceful vibes.

Story by Keith Recker and Stephen Treffinger
Featured Photo by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Tech Pastels: Where Futuristic Design Meets Gentle Color

By
Keith Recker
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0
Six green and red handblown glass and engraved cups stand stacked on top of each other. tech pastels design
Photo by Dave Bryce

When we look into our crystal balls for a glimpse of the future, we’d like to feel welcome. The work of many designers and makers is paving the way nicely with delicate color, radiant finishes, and good intentions.

Where to Shop Tech Pastel Designs in Pittsburgh

Draga & Aurel Phebe pendant lamps. Almost look like flying saucers. In red and yellow.
Photo Courtesy of Draga & Aurel

Draga & Aurel

Italian designers Draga & Aurel premiered their Phebe pendant lamps at this year’s Milan Design Week in April. Part of their “Transparency Matters” collection, the lamps explore transparency with utopian, space-age overtones and a juicy, illusionistic dash of Op Art.

The Tafla C Mirror in an emerald/sapphire finish radiates with futuristic intensity.
Photo Courtesy of Zieta

Weisshouse

The designer-makers at Zieta create amazing usable sculptures out of metal. Here, the Tafla C Mirror in an emerald/sapphire finish radiates with futuristic intensity. It’s a drop-dead WOW of a piece you can’t take your eyes off. Available in 15 colors/finishes. See the folks at Weisshouse in Shadyside for more information.

Space-dyed cotton yarn is knitted into this intriguing cardigan. The color palette is simultaneously seductive and upbeat
Photo Courtesy of MODA

MODA

This intriguing cardigan from NN.07 knits space-dyed cotton yarn into a captivating design. The color palette is simultaneously seductive and upbeat, making it a perfect choice for an afternoon with someone you love.

WOW Design’s Boho Collection melds a vintage feeling with a gentle, welcoming vision for the future.
Photo Courtesy of Tile and Designs

Tile and Designs

WOW Design’s Boho Collection melds a vintage feeling with a gentle, welcoming vision for the future. Offered in two shapes and a tightly edited color range, a wall of these beauties will transform any space you choose. Available at Tile and Designs.

Six green and red handblown glass and engraved cups stand stacked on top of each other. tech pastels design
Photo by Dave Bryce

Pittsburgh Glass Center

SaraBeth Post Eskuche’s UltraLit collection is comprised of handblown and engraved cups, plates, and décor. Each piece diffuses ambient light into gentle radiance. She describes her mission as follows: “All that I create are moments reaching out to touch and brighten an internal lantern, a flame, the light within. The act of sharing my work in the world, sharing with those who view or wear my artwork, is a hope to remind you that your light is lit too, since from the day you are born.”

Story by Keith Recker and Stephen Treffinger

Subscribe to TABLE Magazine‘s print edition.

Where to Shop Pop Art Design Trends in Pittsburgh

By
Keith Recker
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0
A collection of storage boxes into five sizes and a range of vibrant jewel tones.

Andy Warhol is renowned the world over for his confident, splashy, colorful aesthetic. Constantly referred to, adapted, and imitated, he is an integral part of today’s visual vocabulary. His pop art style expresses itself in the design trends of Pittsburgh shops.

Shop Pop Art Designs in Pittsburgh

A very brightly colored sectional with a colorful coffee table in the middle.
Photo Courtesy of Roche Bobois x Pedro Almodovar

Roche Bobois x Pedro Almodovar

Andy Warhol saw imitation as flattery, so he would most likely have enjoyed filmmaker Pedro Almodovar’s playful references to silk screened imagery and the radiant palette of Interview Magazine covers from the 80s. This is a sectional that will celebrate your fifteen minutes of fame, whenever they might happen.

A women in jeans and a brightly colored sweater in a brown, pink, and red puzzle piece pattern sits on a stool.
Photo Courtesy of Carabella

Carabella

Why not piece together the puzzle of life with exuberance and humor? Lisa Todd offers a cashmere line that expresses this happy thought in wonderful colors and textures. Available at Carabella in Oakmont.

a radiant butterfly necklace and companion earrings
Photo by Dave Bryce

The Andy Warhol Museum

We love to wander through the shop at the Warhol: Andy’s wit and genius are there in abundance. Thus, on a recent visit, a radiant butterfly necklace and companion earrings fluttered into our sight line, and we just couldn’t look away. Bring your butterfly net and capture these jewels for yourself.

A classic grey looking rug with rainbow polka dots on top.
Photo Courtesy of Jaipur Rugs

Jaipur Rugs

Dutch designer Richard Hutten introduced his “Playing with Tradition” collection for Jaipur Rugs during Milan Design Week in April. Generations-old patterns are irreverently interrupted with handfuls of “confetti” and other contemporary elements. The scattered confetti of the design shown here draws inspiration from India’s joyous Holi festival and seems to refer to Japanese artist Yayoi Kusama’s decades of ebullient dots.  

A collection of storage boxes into five sizes and a range of vibrant jewel tones.
Photo Courtesy of Brenda Friday Design

Brenda Friday Design

Tina Frey of TF Design loves the perfect imperfections of handmade design, so it’s no surprise that her studio-crafted products are alive with individuality. She works with food safe, lead-free, BPA-free resin to sculpt and mold forms for decorating, dining, entertaining, and working. Frey recently expanded her Segment collection of storage boxes into five sizes and a range of vibrant jewel tones. Available in Lawrenceville at Shoppe B.

Story by Keith Recker and Stephen Treffinger

Subscribe to TABLE Magazine‘s print edition.

Beef and Onion Knishes

By
Abdul Rafay
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0
Partially eaten Beef and Caramelized Onion Knishes served on a ceramic plate with a knife on the side.

Got a craving for a hearty snack? Try this Beef and Onion Knishes recipe which features flavorful beef, onions, and mashed potatoes baked in dough.

What Cut of Beef to Buy?

Our friends at the Pennsylvania Beef Council recommend using a chuck arm roast with this recipe. It’s economical, flavorful, and best when slow-cooked, making it the perfect cut to cook in advance for this recipe.

Pair a Salad with Knishes For a Perfect Dinner

We recommend a fresh and nutritious salad to serve with your Beef and Onion Knishes! Try one of these seven fantastic Winter Salad Recipes. You’re sure to find one that strikes your fancy. Our favorite with beef knishes? It’s Shaved Brussels Sprouts Salad. If you can’t find fresh cranberries, dried cranberries will do just fine.

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Partially eaten Beef and Caramelized Onion Knishes served on a ceramic plate with a knife on the side.

Beef and Caramelized Onion Knishes

  • Author: PA Beef
Print Recipe

Description

Savory and succulent inside a doughy pillow.

Ingredients

Scale
  • 2 cups pre-cooked beef such as shredded beef or beef sausage
  • 1 tbsp butter
  • 2 cups sliced leeks
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup mashed potatoes, such as Yukon Gold
  • 4 oz reduced-fat cream cheese
  • 12 frozen dinner rolls
  • 1 egg, beaten
  • 1 tsp each: sesame seeds, poppy seeds, dried onions, for topping

Instructions

  1. Non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.
  2. In a large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper as desired.
  3. Preheat the oven to 350°F. In a small bowl, combine toppings.
  4. Using a rolling pin, roll out one dinner roll to a 4-inch circle. Place 1/4 cup beef mixture in the center of the roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create a dent in the middle of the knish. Place the knish on a parchment-lined, shallow-rimmed baking sheet. Repeat with remaining rolls.
  5. Brush each knish with egg; sprinkle topping mixture on each knish. Bake in a 350°F oven 30 to 35 minutes or until the knish is golden brown. Let the knish rest about 10 minutes before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

For more information about chuck arm roast and for additional recipes visit pabeef.org.

Recipe by Pennsylvania Beef Council

Subscribe to TABLE Magazine’s print edition.

Pork Chop with Bacon and Pickled Peppers 

By
Samuel
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0
An aerial shot of a gray/blue/green plate holding a Pork Chop with Bacon and Pickled Peppers

Brined, seared and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers recipe transforms a familiar cut into something extraordinary. The overnight brine infuses the chop with flavor and tenderness, while a quick sear in rich tallow or duck fat creates a golden crust. Smoky bacon, confit garlic, and tangy pickled peppers come together in the pan to make a sauce that’s rustic yet elegant; an irresistible mix of salty, sweet, and spicy. It’s the kind of restaurant-worthy pork chop recipe that feels celebratory but approachable, equally suited to a weeknight indulgence or a dinner party centerpiece.

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An aerial shot of a gray/blue/green plate holding a Pork Chop with Bacon and Pickled Peppers

Pork Chop with Bacon and Pickled Peppers 

  • Author: Philip Call
Print Recipe

Description

Brined, seared, and finished with a sizzling pan sauce.

Ingredients

Scale
  • 1 lb pork chop (rib or short loin) (Serenity Hill Farms)
  • 4 oz bacon
  • 5 or 6 pickled peppers (see below)
  • 10 cloves confit garlic
  • 1 gal water
  • 1 cup kosher salt
  • 1 cup dark brown sugar
  • 1 bulb garlic
  • ¼ cup mustard seed
  • 2–3 fresh bay leaves

Instructions

  1. Combine water, salt, sugar, bay leaves, mustard seed, and garlic until dissolved. Place your pork chop in and refrigerate for 12 hours.
  2. Remove pork chop from brine, and air-dry uncovered in refrigerator for 12 hours.
  3. Sear the pork chop in tallow or duck fat in a frying pan until one side is browned to your liking. Flip it in the pan and transfer to a 450 degree oven for 10–15 minutes until medium (135 degrees). Remove from pan to a resting rack, rest for 5 minutes.
  4. In the hot pan add bacon, garlic, and pickled peppers.  Add red pepper flakes and baby peppers to taste. Cook until bacon develops a good sear. Pour the contents of the pan over the pork chop on a plate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Pickled Peppers 

  • Author: Philip Call
Print Recipe

Ingredients

Scale
  • 5 lb mini bell peppers (Coldco Farm)
  • ½ gallon white distilled vinegar
  • 1 ¼ cups white sugar
  • ¼ cup + 2 tsp kosher salt
  • ½ cup red pepper flakes
  • ¼ cup mustard seed

Instructions

  1. Cut tops off of peppers (save for stock).
  2. Add all ingredients except peppers to a pot and bring to a boil.
  3. Pour hot liquid over peppers; cover tightly
  4. Let cool to room temperature, then refrigerate.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Gnocchi with Braised Oxtail and Collard Greens

By
Samuel
-
0
An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

This isn’t your average plate of gnocchi. At Jillian’s Restaurant, Chef Philip Call reimagines the Italian classic by pairing pillowy ricotta-and-chèvre gnocchi with rich, fall-off-the-bone braised oxtail and tender collard greens. The dish strikes a beautiful balance. The gnocchi are light yet indulgent. The oxtail delivers deep, slow-cooked flavor, and the collards add a touch of Southern soul. It’s a recipe that speaks to the heart of seasonal cooking. Taking time, care, and humble ingredients, and transforming them into something unforgettable.

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An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

Gnocchi with Braised Oxtail and Collard Greens

  • Author: Philip Call
Print Recipe

Description

This isn’t your average plate of gnocchi.

Ingredients

Scale

Gnocchi

Braised Oxtails

  • 2  tails, crosscut 2 inch thick (Pasture Perfect Beef)
  • 1 1/2 liters dry red wine
  • 1 qt demi-glace (homemade or store bought)
  • 3 large onions
  • 4–5 carrots (Healthy Harvest Farms)
  • 1 stalk celery
  • 1 bulb garlic
  • Rosemary / thyme / bay leaf / peppercorn sachet

Collard Greens

  • 3 to 3 1/2 lb collard greens, stemmed (Coldco Farm)
  • 1 large onion, diced (Haffey Family Farm)
  • 1/3 cup cider vinegar
  • 2 oz demi-glace (homemade or store bought)
  • 1/3 qt chicken stock
  • 1/2 cup dark brown sugar

Instructions

Gnocchi

  1. In a mixing bowl combine ricotta, chèvre, Parmigiano Reggiano, eggs, and salt until homogeneous.
  2. Add flour 1/2 cup at a time until a firm, slightly sticky dough is formed.
  3. Using a dough knife, cut off a piece of dough, then gently roll into a long, even cylinder approximately ¾ inch thick.
  4. Use a pizza roller to cut your cylinders into 1/2 inch pieces.
  5. Use a gnocchi board to shape the dough pieces into gnocchi. Place on a sheet tray, freeze; once frozen, bag and date them.

Braised Oxtails

  1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
  2. Place oxtails in a Dutch oven, add diced veggies and sachet.
  3. Pour liquid over tails and vegetables. Add 1–2 cups water —enough to almost cover tails.
  4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
  5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Collard Greens

  1. Sweat onions in a rondeau. Deglaze with cider vinegar. Dissolve brown sugar in the liquid. Add demi-glace and chicken stock. Bring to a simmer.
  2. Add stemmed collards to simmering liquid in batches until they all fit in the pot.
  3. Cover and reduce heat to low. Cook for around a half hour—until desired tenderness is reached.
  4. Season with salt and pepper.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Chicken Marsala

By
Samuel
-
0
An above shot of a brown ceramic bowl filled with Chicken Marsala.

There’s nothing quite like the comfort of roast chicken. But this chicken marsala recipe gives it a soulful, elegant turn. After an overnight in a lemon-and-garlic brine, and a spell in the oven, the bird emerges with skin that shatters under the fork, roasted in duck fat until blistered and golden. Maitake mushrooms, seared until their ruffled edges crisp and their centers go silky, tumble into a Marsala and demi-glace reduction that’s as heady as it is rich. The sauce pools around the chicken like velvet, carrying whispers of caramelized wine and slow-simmered stock. A final sprinkle of fines herbes brightens the plate, lifting its deep flavors into something both grounded and celebratory. It’s the kind of dish that feels slow and generous. The kind of dish you linger over with good company and a glass of wine.

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An above shot of a brown ceramic bowl filled with Chicken Marsala.

Chicken Marsala

  • Author: Philip Call
Print Recipe

Description

There’s nothing quite like the comfort of roast chicken, but here it’s given a soulful, elegant turn.

Ingredients

Scale

Chicken

  • 1 whole chicken (Farm 57)
  • 1 gal water
  • 1 cup Kosher salt
  • 1 cup granulated sugar
  • 2 lemons
  • 1 bulb garlic
  • 1 lb Maitake (Bounty Beneath)
  • 6 oz Marsala
  • 6 oz demi-glace (store bought or homemade, see below)
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Duck fat (or tallow) (Joe Jurgielewicz & Son)
  • Extra-virgin olive oil
  • Fines herbes (parsley / chervil / tarragon / chive) (Coldco Farm)

Demi-Glace – Glace de Viande

  • 50 lb beef bones (Pasture Perfect Farm)
  • 10 lb onions
  • 5 lb carrots
  • 5 lb celery (Haffey Family Farms)
  • 3 bulbs garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
  • 15–20 lb chicken feet (Farm 57)

Instructions

Chicken

  1. Combine water, salt, sugar, sachet, halved lemons, and garlic into a brine. Pour over chicken. Refrigerate for 12 hours.
  2. Remove from brine, place uncovered on tray. Refrigerate for 12 hours.
  3. Oil sheet tray with duck fat. Break down chicken into 2 breasts, 2 legs, 2 thighs. Place chicken pieces on the prepared tray. Roast at 450 degrees for 20–30 minutes until skin is very crisp.
  4. Add 2 oz duck fat to a very hot skillet. Add cleaned Maitakes (reserve trimmings for stock). Cook until golden brown and edges begin to crisp.
  5. Add Marsala (careful as this will create a flame). Let the flame burn off the alcohol. Reduce the liquid until it begins to become viscous. Add demi-glace, reduce to nappe.
  6. Remove chicken from the oven, allow to rest on a cooling rack for 5 min. Transfer to a plate, pour sauce and mushrooms over it. Garnish with olive oil and fines herbes.

Demi-Glace – Glace de Viande

  1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
  2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
  3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
  4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Beef Shank with Confit Garlic and Polenta

By
Samuel
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0
An above shot of a green plate with high edges, holding Beef Shank with Confit Garlic and Polenta

There’s a certain romance to dishes that ask you to slow down, and braised beef shanks are just that. Hours in the oven transform a humble cut into something luxurious, the meat giving way to the touch of a fork and bathed in a sauce of red wine, demi-glace, and sweet root vegetables. Creamy polenta, enriched with chèvre and Reggiano, forms a velvety bed for the braise. While roasted carrots and parsnips glazed with honey add brightness and a touch of earthiness. Confit garlic weaves through it all with its soft, caramelized depth, turning what could be a heavy winter dish into one layered with nuance and warmth. Beef Shank with Confit Garlic and Polenta is a meal that feels celebratory but deeply grounding. The kind of cooking that makes a table feel abundant, generous, and worth gathering around.

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An above shot of a green plate with high edges, holding Beef Shank with Confit Garlic and Polenta

Beef Shank with Confit Garlic and Polenta

  • Author: Philip Call
Print Recipe

Description

It’s a meal that feels celebratory but deeply grounding.

Ingredients

Scale

Confit Garlic

  • 12 cloves garlic
  • Olive oil (enough to cover garlic)

Beef Shanks 

  • 2 beef shanks from Pasture Perfect Beef
  • 1 ½ liters dry red wine
  • 1 qt demi-glace (homemade or store bought, see below)
  • 3 large onions
  • 4–5 carrots from Haffey Family Farm
  • 1 stalk celery
  • 1 bulb garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet

Polenta

  • 1½  cups coarse cornmeal
  • 2 cups water
  • 1 cup heavy cream
  • 4 oz chèvre
  • 4 oz Reggiano
  • 2 oz butter

Roasted Carrots & Parsnips 

  • 1 lb each carrots and parsnips (Haffey Family Farm)

Demi-Glace – Glace de Viande

  • 50 lb beef bones (Pasture Perfect Farm)
  • 10 lb onions
  • 5 lb carrots
  • 5 lb celery (Haffey Family Farms)
  • 3 bulbs garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
  • 15–20 lb chicken feet (Farm 57)

Instructions

Confit Garlic

  1. Simmer on low for 2–2½ hours
  2. Let cool and store in oil.
  3. Once you’ve used the garlic cloves, be sure to use the oil to sauté things, make dressing, hummus, etc.

Beef Shanks 

  1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
  2. Place shanks in a Dutch oven, add diced vegetables and sachet.
  3. Pour liquid over tails and vegetables. Add 1–2 cups water — enough to almost cover shanks.
  4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
  5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Polenta

  1. Bring water to a boil, slowly add cornmeal while whisking; reduce heat to low and stir with a wooden spoon for 20 minutes.
  2. Add cream and cheeses, continue to stir until incorporated.
  3. Finish with butter. Season with salt and pepper, serve as soon as possible.

Roasted Carrots & Parsnips 

  1. Toss in 2 tbps olive oil
  2. Roast in 480 degree oven to desired doneness.
  3. Season to taste, glaze with honey (Highland Honeybees) 2 minutes before removing from oven.

Demi-Glace – Glace de Viande

  1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
  2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
  3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
  4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Roasted Beets

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