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Ginger Brooks Takahashi Prepares a Multi-sensory Installation for the 59th Carnegie International

By
Kylie Thomas
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Ginger Brooks Takahashi sits in a wood chair in her studio with a painting above her.

Whenever you head to view the artists of the 59th Carnegie International, take a look for Ginger Brooks Takahashi’s exhibit.

The air in Ginger Brooks Takahashi’s studio carries a faint vegetal sweetness. The scent, drawn from the seeds of Perilla frutescens, is difficult to pin down: I discern notes that recall toasted sesame oil, damp soil after rain, or the sharp edge of a leaf crushed between fingers. As preparations intensify for the 59th Carnegie International, opening May 2026, Brooks Takahashi is testing scent distillations and thinking about how a living plant might tell a much larger story. 

Ginger Brooks Takahashi looks over her work.

Ginger Brooks Takahashi Creates an Indoors-Outdoors Exhibition for the Carnegie International

Brooks Takahashi’s contribution to the exhibition, Perilla Peoples Garden, will unfold both outdoors and indoors. Beginning in May, a garden of Perilla frutescens—known as shiso in Japanese and kkaennip in Korean—will take root on the Forbes Avenue side of Carnegie Museum of Art, occupying the former site of Yvan Pestalozzi’s Lozziwurm. When the exhibition opens, the plants will be just at the start of their growing season. By late summer, they’ll be lush and fully grown; by early fall, their seeds will be harvested. The work changes with time, insisting on return. 

A person holds an illustration of a sprout.

“I grew up with perilla,” Brooks Takahashi says, noting that no matter how often her family moved, there was always space reserved for it in their garden. Her interest lies in perilla’s movement across continents and cultures, and in how diasporic communities relate to it differently. Shared between Japanese and Korean cuisines, the plant carries what she calls an “irreplaceable flavor” anchored in memory. 

Something Different Behind Closed Doors

Inside the museum, Perilla Peoples Garden takes on a different register. Brooks Takahashi has been working closely with herbarium sheets from Carnegie Museum of Natural History, encountering specimens grown in China, Japan, and even Pittsburgh, despite the plant not being native to the region. Some samples are more than a century old. Notably absent, she points out, are specimens from Korea, an omission that shaped her reading of the collection. 

Hands hold up a plant tree print.

Inspired by these materials, Brooks Takahashi is producing a series of works on paper that hover between categories: part print, part collage, part something else entirely. Running handmade sheets through a letterpress, she adheres fragments of text drawn from inflammatory rhetoric around migration and immigration. The language deliberately aligns with how certain plants are marked as “invasive.” In Pennsylvania, perilla carries that classification. “I’m interested in exploring those edges,” the artist says. 

How Brooks Takahashi Creates a Multi-sensory Experience

Sound and scent further complicate the experience. Audio recordings—interviews with seed savers, farmers, and others with close relationships to the plant—will weave through the gallery while the perilla distillations infuse the space. Encountered through scent and sound, the exhibit will unfold gradually and unevenly for each visitor. 

ginger Brooks Takahashi smells a jar of seeds.

Community has long been central to Brooks Takahashi’s practice, and Perilla Peoples Garden extends that commitment. Her studio is on the first floor of (___) [Blankspace], a Wilkinsburg project space run by artist Joey Behrens, with a print shop that has supported her ongoing material experiments. She also points to her work with the Neighborhood Print Shop at the Braddock Carnegie Library and with General Sisters as formative sites where making is inseparable from community. 

Food-based workshops scheduled throughout the installation’s run further extend this emphasis on gathering. Liz Park, the Richard Armstrong Curator of Contemporary Art at Carnegie Museum of Art and Kathe and Jim Patrinos Co-Curator of the 59th Carnegie International, notes that these moments echo the exhibition’s broader commitment to occasions to think carefully about how people come together and how artworks “find their own publics.” For Park, Brooks Takahashi’s project offers a space for rest as well as connection. 

Various jars of seeds and distillates sit on a counter.

Cultural Impact at the Core

The project also brushes up against histories that remain underexamined, including the colonial relationship between Japan and Korea. For the artist, these questions are shaped by family history and also by years of teaching and research that continue to unfold through her practice. “Through making the work, I am doing the research,” she says. 

More than a decade in the making, Perilla Peoples Garden brings Takahashi’s longstanding interests—land, memory, migration, and embodied knowledge—into sharp focus. That it will unfold in Pittsburgh, where she lives and works, feels especially meaningful. As the perilla grows, so too does an invitation: to slow down, to gather, and to consider how histories, much like plants, take root in unexpected places. 

Hands hold up paintings of leaves with frowny faces.

Story by Shawn Simmons
Photography by Laura Petrilla

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The Tomacchios Say “I Do” (Again) in a Vow Renewal Ceremony

By
Abdul Rafay
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A couple sitting in a private booth at The Vandal in Pittsburgh, sharing a romantic candlelit dinner during their wedding renewal celebration.

Getting married three times to the same partner signifies joy and commitment.

Technically, I’ve been married three times.

A woman and man in a pink dress and suit hold an aperol spritz and espresso martini.

An Intimate Vow Renewal Ceremony in Honor of the Tomacchio’s Love

There was no divorce, no heartbreak, no new partner. Just one marriage, renewed, and a shared belief that love is reason enough to gather beautifully and celebrate often.

The first wedding was impulsive. After six years of dating, we decided we were done waiting. On the steps of a New Hampshire city hall one Thursday afternoon after work, we exchanged rings with only our parents present. There were no invitations, no advance warning, just a simple text asking friends if they wanted to meet for drinks.

Bride and Groom sitting on the candlelit Grand Staircase of the Allegheny County Courthouse for their wedding renewal.

Later, tucked into a seaside bar, our wedding night unfolded over briny oysters, ice-cold martinis and seashell-shaped fine chocolates. It was deliciously unplanned and lacking all the traditional pomp and circumstance; perfect for who we were at 27.

The First Renewal

Exactly one year later, “I do” became spectacle as we renewed our vows for our one-year wedding anniversary. In Las Vegas, 50 friends and family joined us for a 10-day celebration steeped in Roaring Twenties glamour: gilded decor, velvet drapes, jazz bands and nights that stretched longer than our stamina allowed. It was over-the-top, theatrical and entirely unforgettable. That night, we looked at each other and said, “Wouldn’t it be so fun to do this again?” And just like that, the idea was born: we would renew often and revel in all the ways we’d grown together.

One More Promise

By April 2025, our renewal in Pittsburgh carried a different weight. With a decade of marriage behind us and three little children at home, the celebration became a reflection not just of our love, but of the life we’d built. We wanted something romantic without being fussy, meaningful without being heavy and intentional in every detail. Of utmost importance was the food and drink, given our backgrounds in hospitality.

With the help of Wanderlust Weddings and Events, one of the many event planners in Pittsburgh, and an incredible team of Pittsburgh vendors, that vision came to life. It mattered to us that we honored our past celebrations, but in ways that felt fresh and allowed us to shed pieces we’d outgrown, while keeping what still resonated. The planning itself became part of the ritual: a rehearsal in intentional love.

Intimacy at Its Finest

This time, the celebration was intentionally private. Early in the process, my husband Anthony admitted his least favorite part of our Vegas ceremony had been the crowd. “I barely got a moment alone with you,” he said. We realized that a performance wasn’t the point.

Bride and Groom exchanging vows on the Grand Staircase of the Allegheny County Courthouse in Pittsburgh.

We chose to keep both the ceremony and dinner entirely private. No guests, no audience, only us, and the wedding staff who brought the evening to life. The beauty was in creating moments that belonged only to us. We exchanged vows on The Grand Staircase of the Allegheny County Courthouse, its Romanesque Revival architecture glowing under soft candlelight, cloaked in lush spring florals expertly arranged by Gold Dust Floral, who also did the wedding of Sarah Thomas and Tyler Haak. Magnolias were deliberately woven into the arrangements, the namesake of our youngest child. Subtle details nodded to the past: borrowed lines from our original vows, the familiar palette of blush, mauve, gold, and cream. The date even coincided with the 100th anniversary of The Great Gatsby, the original theme of our Vegas wedding. It felt less like repetition and more like continuity.

I wore a delicate blush chiffon ballgown embroidered with spring florals, while Anthony wore a pink linen suit, a quiet wink to Gatsby himself courtesy of the bridal and suit shops across Pittsburgh.

The exterior of The Vandal restaurant in Pittsburgh, featuring floral pillars and glowing pink lights for a private wedding renewal celebration.
A waiter sets oysters down on a table.

Making the Vow Renewal a Party

Dinner followed at our favorite Pittsburgh restaurant, The Vandal. With the space closed for the night, we shared a single booth, candlelight glowing low as courses arrived one by one. Oysters, of course, another breadcrumb from the past. We talked, laughed, reflected and let the meaning of the day settle in without distraction, truly savoring every moment.

A woman dance and sings with her hand up and sunglasses on.

Later, 40 friends joined us for an incredible celebration. Lights dimmed and a disco ball sparkling in the corner, the space was reborn as a dance floor. Small plates circulated, and late-night burgers and fries grounded the glamour. A millennial playlist curated by DJ Cake had us sweating within minutes, and karaoke microphones made the rounds, coaxing out everyone’s inner party animal. It was joyful and unpretentious, and proof that intimacy and excitement can coexist beautifully.

Groom Anthony and his wife cutting a tiered wedding cake adorned with orange and pink roses during their high-energy Pittsburgh reception.

The night ended the same way it had in Vegas years earlier: sitting on a curb in our wedding attire, feeding each other pizza and toasting with champagne. This time, the champagne was non-alcoholic, a quiet reflection of how much we’ve grown, and a reminder that the rituals still matter, even as the details evolve.

A man in a pink suit feeds his wife in a dress pizza.

Saying “I do” three times might seem whimsical. But for us, it is an art — one that deepens with time and intention. As our friend who officiated said with a smile, she’ll see us again in another 10 years. Because we may not know where life will take us, but we know we’ll always be together, celebrating.

A wooden wedding sign on a gold easel featuring an F. Scott Fitzgerald quote from The Great Gatsby.

Pittsburgh Businesses Who Made it Possible

A woman tattoos a persons arm.

Story by Katrina Tomacchio
Photos Courtesy of Rachel Rowland Photography

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Selecta’s Pittsburgh Concert Calendar for February/March 2026

By
Kylie Thomas
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A man stands in a big puffy jacket against a black wall.
RAKIM

Fresh from keeping the crowd moving at TABLE Magazine’s annual Cocktail Shake-Off, Selecta shares his list of can’t-miss concerts coming to Pittsburgh in late February and March.

Pittsburgh Concert Calendar February/March 2026

Lyndsey Smith w/ NASH.V.ILL

February 20, Pittsburgh Winery

Mercy! A night of truly captivating voices coupled with top-notch musicianship. Smith is back from a stint in NOLA to bless the ’Burgh with her amalgamation of all things soulful as well as sultry. Her presence wins the crowd over prior to the belting of a single, solitary (booming) note. NASH.V.ILL, the perfect complement of a quartet, is led by guitar luminary Byron Nash (hence the band name) and lead vocalist Jacquea Mae. Jacquea has the kind of voice that doesn’t require amplification.

Gary Bartz

February 24, City Winery

My social media accounts have one quote listed that succinctly sums up my musical mindset: “Music Is My Sanctuary.” That phrase is comes from the legendary saxophonist Gary Bartz’ 1977 masterpiece of a tune. Bartz has a Pittsburgh connection since he played with the Hill District’s very own Art Blakey & His Jazz Messengers. At 85, he’s still going strong on both the touring and academic circuit, moving from city to city while holding down a teaching residency at Oberlin College. Don’t miss this interdisciplinary great in the most cozy of settings.

Delana Flowers

February 26, City of Asylum at Alphabet City

I’ve borne witness to Flowers’ rising career trajectory over the past two decades — from spoken word at the beloved, bygone melting pot of a venue, The Shadow Lounge, to her beautifully interwoven gospel, neo-soul and jazz stylings all across the city in various ensembles. In Delana Flowers Quartet Gives Flowers to Ernest McCarty, her 4-piece honors Pittsburgh transplant Ernest McCarty, a former Errol Garner collaborator who directed and co-wrote Dinah! Queen of the Blues about the life of Dinah Washington. We lost McCarty back in December at 84; this show, which will feature Washington’s music, is Flowers’ way of paying homage to one of her musical mentors.

Endea Owens & the Cookout w/ Michael Mayo

February 28, MCG Jazz Hall

I was introduced to both Owens and Mayo through their respective NPR Tiny Desk offerings — only to be re-introduced to them, in the flesh, at the ’24 and ’25 Pittsburgh International Jazz Festivals. Owens’ bass work two years back (she’s affectionately known as “thebassbae”) was masterful — and she’s a graduate of the prestigious Julliard School. Mayo performed at the festival last year, bringing an almost vocalese-esque approach to his original compositions. His educational background isn’t shabby, either; a decade ago, he was accepted to the Thelonious Monk Institute of Jazz at UCLA, also one of only three vocalists accepted at that juncture. These two bright stars shine together; the night will surely be a showcase of their ever-evolving bodies of work.

Rakim

March 14, City Winery

This one is a no-brainer: my G.O.A.T. MC. This man single-handedly changed the lyrical game upon his entry into what was still a relatively new genre in the mid-’80s. Rakim introduced a causal flow that was relaxed yet in-your-face at the same time. Quite the dichotomy of cadence and diction. Rakim released four stellar LPs with his partner Eric B. before embarking on his own solo venture in the late ’90s. It sounds cliche to give anyone the descriptor “a rapper’s rapper,” but ask his contemporaries and you will find how very spot-on that designation is.

A woman sits on a stool and holds herself in a black sweater.
Meshell Ndegeocello

Meshell Ndegeocello

March 28, City Winery

A master of bass, guitar, drums and keyboards — and she has vocal chops for days! I’d say that classifies Ndegeocello as almost a Prince Rogers Nelson level multi-instrumentalist. (She certainly packs as much musical might in an equally small frame.) Her career has now spanned the greater part of four decades. Never one to be pigeonholed into a singular sound, her discography has consistently approached new levels of experiment with very little regard to fitting in a box. My favorite work of hers is the 2018 collection of covers Ventriloquism, on which she tackled selections from a vast array of artists. She makes every track her own, both in the recording studio and in her stage show; watch in awe as she sits back in the pocket and eloquently lets each member of the band take front and center while simultaneously orchestrating the overall groove.

Story by By James Scoglietti
Photos Courtesy City Winery Pittsburgh

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Asparagus Tart 

By
Kylie Thomas
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A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Puff pastry always makes it look as if the cook worked extra hard, even though it is far from hard to prepare if you start with sheets of store-bought pastry. This buttery Asparagus Tart can be sliced into small squares as an appetizer. Accompanied by a fresh green salad, it also makes a fine main dish. Consider pairing it with a bottle of Italian Pecorino. Its bright acidity will contrast well with buttery puff pastry, while its sophisticated hints of jasmine or acacia will play nicely with the savory quality of the asparagus.

Print
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A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Asparagus Tart 

  • Author: Cheryl Alters Jamison
  • Yield: Makes a 10– X 14-tart, serving 6 as a light main dish, 8 or more as an appetizer 1x
Print Recipe

Description

Test this tarts versatility as an appetizer or main dish.

Ingredients

Scale
  • 1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
  • 16 to 20 thin to medium-thick asparagus spears
  • About 1 tbsp extra-virgin olive oil
  • 6 oz (about 1½ cups) shredded Fontina cheese
  • Flaky salt and coarse-ground black pepper
  • Fresh dill sprigs and/or snipped chives, optional

Instructions

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Roll out the puff pastry sheet on a floured surface into a 10- X 14-inch rectangle. Trim uneven edges. Transfer the pastry to the baking sheet. Score the pastry on all 4 sides 1 inch in from the edge. Slice down into, but not all the way through, the pastry. Using a fork, dock (poke holes in it) the dough inside the marked rectangle at 1-inch intervals. This will help the pastry stay flat in its initial baking.
  4. Par-bake the pastry for 12 to 14 minutes, until it has begun to color and rise a bit.
  5. Toss asparagus with oil to coat lightly.
  6. Remove the pastry crust from the oven. Sprinkle the cheese evenly over the tart. Arrange the spears snugly side by side, arranging as many as will fit neatly in a single layer. Sprinkle with salt and pepper.
  7. Return the tart to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp and asparagus spears are tender. Scatter with dill or chives, if you wish. Slide the tart off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares.

Did you make this recipe?

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

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

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Recipes for Adding Spring Mushrooms to Your Weekly Meal Plan

By
Kylie Thomas
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A green bowl on a green table holds cheesy grits inside mixed with small blossoms and springtime mushrooms with uncooked mushrooms all around the bowl.

Enoki, oyster, morels, hen of the woods, and chanterelles are mushrooms you can find during the spring season. Each one of these miraculous treats of nature provides a different flavor, texture, and umami profile to every recipe they combine into. While it may be easiest to run to the grocery store and grab the first white mushrooms you see, we recommend exploring what this unique world of fungi has to offer. Maybe you’ll use a handful of different wild mushrooms for your stock or you’ll hone in on a specific type to fill a taco shell. (Use a reputable guide to help with species identification.) No matter your choice, you’ll find comfort in enjoying all Mother Earth provides.

Spring Mushroom Recipes

Mushroom Stock

A stock pot with a variety of mushrooms and vegetables in a brown stock, with a wooden spoon in the upper left corner and some pepper and seasonings on a plate in the upper right corner.

Though we’re heading out of winter soup season, a mushroom stock is great to save for cooking beef, casseroles, and so much more. The key to this recipe is using a variety of mushrooms available year-round and in spring like button, crimini, oyster, and shiitake.

Mushrooms Rockefeller

A close-up view of a variety of mushrooms in different shapes and sizes.

Mushroom caps full of a spinach mixture featuring plenty of seasonings, cream cheese, garlic, shallot, and a dash of hot sauce. These little decadent treats only get more delicious when you top them with seasoned breadcrumbs, Parmesan cheese, or crumbled bacon.

Cheesy Grits with Springtime Mushrooms

A green bowl on a green table holds cheesy grits inside mixed with small blossoms and springtime mushrooms with uncooked mushrooms all around the bowl.

Morel, hen of the woods, and brick cap mushrooms are all spring varieties that have their moment for but a season before going away. Take advantage of their unique nuances with a bowl full of Cheesy Grits that also incorporates chive and thyme blossoms on top.

Crispy Mushroom Bundles with Spicy Mayo

Various crispy mushroom bundles sit on a brown plate beside a small bowl of spicy mayo beside two green cups and two forks.

Little bundles of enoki or seafood mushrooms are best found in cooler weather whenever it’s the early days of spring. We’re frying these crispy mushrooms and wrapping them with a piece of nori before dipping them into a homemade spicy siracha mayonnaise.

Buttered Mushroom Tartine

Buttered Mushroom Tartine on two separate plates with mushrooms in one plate and a dip sauce in another

Whenever it comes to cooking with mushrooms, its best to let these gems shine. Our Buttered Mushroom Tartine showcases button mushrooms at their best with a blend of pistachio pesto, balsamic vinegar, goat cheese, as well as fontina cheese all on a slice of lightly toasted bread.

Smoked Mushroom Vegetarian Tacos With Creamy Chipotle Sauce

Vegetarian mushroom tacos on a plate.

Vegetarian tacos don’t have to rely on cauliflower or tofu. Instead, let your favorite variety of spring mushrooms take over and layer on pico de gallo as well as a creamy chipolte sauce. Then, finish with whatever else your heart desires and a squeeze of lime over top of it all.

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

Looking for a luxurious way to upgrade chanterelle mushrooms? A rabbit confit provides the perfect base for buttery mushrooms and a savory eggplant compote. We even give you a step-by-step process for assembling your dinner plates. Go the extra mile by garnishing the dish with wild watercress or wild arugula.

Story by Kylie Thomas

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Find a Fish Fry Around Pittsburgh During Lent

By
Kylie Thomas
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0
A girl holds a plate of fried fish.

Crunchy, juicy, flaky fried fish is a dish that never misses, especially with Pittsburgh’s tradition of the neighborhood fish fry. Starting on Ash Wednesday on February 18 through Good Friday on April 3, many Christians and Catholics of 18 years and older give up particular foods or habits for Lent. Those 14 years and up abstain from eating meat (besides fish) on Fridays.

A man holds out a fried fish sandwich.

To replace the missed protein, many churches, lodges, fire departments, and restaurants hold fish fries where those participating or not can come enjoy a delicious meal of deep fried goodness. These fish fries each Friday during Lent usually consist of a fried fish or shrimp entree along with mac and cheese, haluski, or french fry sides. Because we’re sure you’re hungry just thinking about all these yummy flavors, here’s a list of places to find your friendly fish meal.

The Best Fish Fry in Pittsburgh

A huge dish sandwich beside fries that a man dips in tartar sauce.

Community Kitchen Pittsburgh

We asked you all to choose the best fish fry in Pittsburgh to make sure you hit up the best of the best on Good Friday. After many many comments, and finding out they sell nearly 1,000 pieces of fish each week, it was actually a fairly unanimous decision. Your Best Fish Fry in Pittsburgh is… Community Kitchen Pittsburgh! Everyone falls for their fish sandwiches which come in a hearty size and have the perfect ratio of breading to fish on a Breadworks bun. Plus they season their fish with a special blend of spices and let the prepared fish rest for a whole day before frying so it’s unlike anything you’ve had before. We promise it’ll be worth the trip to Hazelwood just to take in the atmosphere as well as see the culinary students hard at work.

A person pulls fish out of a fryer.

During Lent season, each Friday at Community Kitchen turns into a party with Motown music, activities for the kids, Hazel Grove Brewing beer, and Girl Scout Cookies for purchase. Not to mention, their menu extends beyond your basics to include other dishes like pierogis, french fries, and even a changing dessert each week. The best part though may be their homemade tartar and cocktail sauce secret recipes that’ll have you on your knees begging for more!

A woman scoops mac and cheese from a pan.

TABLE Magazine’s Personal Picks

Moonlit Burgers

We know, we know, burger is literally in the name of this restaurant in Dormont, Uptown, Sewickley, and Garfield. But, oddly enough their fish sandwich is immediately devour-able. You’ll only catch this sandwich on Fridays during Lent so hurry to try their stack of Panko Fried Cod with Moonlit Remoulade, Signature Moon Sauce, lettuce, tomato, and pickle all on a Martin’s Potato Roll. Then of course you have to add on a side of their shoestring french fries and slaw.

Big Jim’s

Though Big Jim’s menu is pretty extensive, the Fried Fish Sandwich is a must-try in Lower Greenfield also known as “The Run.” It comes in a small and large size though really it should be called a large and larger size as you’re sure to leave full even with a small. Each sandwich comes with coleslaw but there are plenty of other menu items to share from fries to calm strips to eggplant parmigiana and everything in between.

Allegheny Elks Lodge #339 

Another popular option along the North Shore that you don’t have to travel far for comes from Allegheny Elks Lodge #339. Each meal of hand-breaded Atlantic cod on a Breadworks roll comes with two choices of either fries, mac and cheese, stewed tomatoes, or coleslaw as sides. The lodge notes that line wait times could be up to an hour and a half long so be sure to get there early, it’s worth the wait. 

A person drops a piece of fish into a fryer.

Find a Fish Fry in Pittsburgh Near You During Lent 2025

Saint Jude Parish

Shadyside

The first Friday of Lent, head to Saint Jude Parish for fried fish sandwich and shrimp dinners. Alongside these golden brown delights you can choose from fries and coleslaw or mac and cheese and coleslaw for your sides. Plus, for little ones they also have pizza slices and desserts for purchase.

North Braddock VFD

North Braddock

Chow down on deep fried cod from the North Braddock VFD Ash Wednesday and every Friday of Lent. Choose from cod or shrimp for dinner then add on crab cakes, haluski, and mac and cheese to make it a feast. 

Pierogies and onions sit in a frying pan.

Skyview VFD West Mifflin #4 Station 296

West Mifflin

Eat in, take out, or get the Skyview VFD’s delicious Lenten specials delivered on Ash Wednesday and Fridays. Dine on Fish Sandwiches, Shrimp Baskets, and Crab Cake Dinners accompanied by heaping sides of haluski and mac and cheese. They also carry a Grilled Cheese dinner for the any picky eaters of the family. 

Saint Aidan Parish

Wexford

All proceeds proceeds from the Saint Aidan Parish fish fry go directly back into the Saint Aidan Parish and Blessed Francis Seelos Academy. Here you can call ahead or order online for curbside service and takeout starting Ash Wednesday and continuing each Friday. For your entree you can choose from breaded and fried shrimp, baked Atlantic cod, or breaded and fried Atlantic cod. Follow it up with a choice of side from macaroni and cheese to french fries to a baked potato. You even get a second choice of side between applesauce or coleslaw.

Saint Paul of the Cross Parish 

Castle Shannon

You’re sure to have leftovers after dining at the Saint Paul of the Cross Parish’s Fish Fry. Order any of their seafood dinners (cod, shrimp, or crab cakes) that come with sides of coleslaw, baked potato or french fries, and a roll on Ash Wednesday and every Friday. Don’t forget to pick up dessert and pierogis from Holy Trinity Ukrainian Catholic Church. 

A man salts collard greens.

St. Joseph the Worker Parish

Forest Hills

Fish sandwiches, sides, drinks, a huge bake sale, and pierogies, oh my! You’re sure not to leave hungry after enjoying crispy deep fried or baked fish, fresh shrimp, haluski, mac and cheese, coleslaw, pizza, and more. Just make sure you leave room for a sweet treat at the St. Joseph the Worker Parish’s bake sale. 

Divine Grace Parish 

Cranberry Township, Zelienople, and Ellwood City

Take out or dine in to enjoy something a little different from Divine Grace Parish as well as St. Gregory School and Holy Redeemer Catholic Church. This year, they will be serving Fish Tacos as a dinner option accompanied by one starch and one side option. But you can still go traditional with a fish sandwich, shrimp main course, or pierogi dinner. 

Saints Martha & Mary Parish

Allison Park

There’s nothing worse than getting to a fish fry to realize it’s cash only and your wallet is empty. Thankfully, Saints Martha and Mary Parish accepts credit cards for dine-in, takeout, and curbside orders. This church carries both fried and baked versions of their fish along with pierogis, haluski, fish tacos, tomato soup, and even whole pizzas.

A man holds a fried fish sandwich with white sauce.

Christ Church

Bethel Park

Fridays you can choose to dine in for lunch (11 a.m. to 2 p.m.) or dinner (4 p.m. to 7 p.m.) at Christ Church. While their menu can change, expect to find fish sandwiches, fried fish, boom-boom shrimp, chicken fingers, mac and cheese, haluski, french fries, and coleslaw.

There are even more fish fry options on the official Pittsburgh Lenten Fish Fry Map.

A man pours white sauce onto a piece of fried fish.

If you’re looking to have your own at-home “fish fry” this year, try our Fancy Fish Sticks for your next dinner.

Story by Kylie Thomas
Photography by Laura Petrilla at Community Kitchen Pittsburgh

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The Ultimate Guide to Comfort Food

By
Kylie Thomas
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0
A white baking dish holds a baked Mac and Cheese with a small white plate of the mac and cheese nearby.

Comfort food is one of the cardinal blessings of human life. Mac and cheese, soups, stews, casseroles, burgers, and decadent desserts are all an integral part of living, if not for the delicious taste then for the memories each dish evokes. In the year 2026, cravings for comfort food are only increasing as tensions in the world rise. 300 professional chefs and owners at The National Restaurant Association mark comfort food as one of the leading trends of 2026, noting it “Caters to feel-good emotions, stress relief, and feelings of nostalgia.” What better relief could you ask for when you turn on the news and it seems as if the world is going up in flames?

What is Comfort Food?

With so many different food groups involved, it feels like the definition of comfort food can go on forever. To break it down a bit more, CloudKitchens identifies comfort food as, “…dishes that are rich, savory, or sweet, often reminding people of childhood, home-cooked meals, or special family gatherings. These foods bring feelings of safety, relaxation, and happiness, providing more than just physical nourishment.”

Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon
Jambalaya, Recipe by Chef Jackie Page

This might include dishes like those from contributor Chef Jackie Page who focuses on soul food. She cooks up a mix of soul and comfort food recipes for us to share like Jambalaya, Southern Seafood Gumbo, Corn Pudding Cakes, and Braciole to try her culture at home.

A delicious casserole dish of macaroni and cheese, made with a variety of cheeses and perfectly cooked elbow macaroni.
Homemade Mac and Cheese with Five Cheeses, Recipe by Chef Jackie Page

But, comfort food also includes American classics like ooey-gooey and hot mac and cheese. We have experimented liberally with adding other comfort food ingredients like green chiles and bacon to create an endless list of creative mac and cheese recipes. Or, how we taste-tested five different mashed potato recipes from famous chefs to find the best of this must-have comfort food.

A cast iron pan of Green Chile and Cheddar Mashed Potatoes with a spoon, salt, and orange flowers beside the pan.
Cheddar Green Chile Mashed Potatoes by Keith Recker

Why Do We Eat Comfort Food and What Meaning Does It Hold?

It’s simple to say that what comfort food best suits you depends on how you’re feeling, but it’s so much more than that. Whenever you indulge in your favorite dish, you’re supporting more than just your craving. Based on a study published by Cambridge University Press, GoodRx reports, “Foods you enjoy increase serotonin and activate endorphins. These are chemicals your body makes that improve mood and relieve pain.”

A bowl of soup with little round noodle balls, greens, chicken, and lemon slices on top sits in a dark teal bowl with a winter citrus salad sitting nearby.
Lemon and Fregula Chicken Soup, Recipe by Anna Franklin

This explains why when you lay in bed, sick as can be, and start eating a bowl of soup, you instantly feel a little bit better. The next time you’re feeling under the weather, try one of our 25 soup recipes or even our stew recipes and see how the warmth helps you relax. It’s even better when that recipe is made by a supportive loved one.

Comfort Food is Family

Jordan Troisi, an assistant professor of psychology at Sewanee: The University of The South, sums up perfectly the connection between comfort food and family in a 2015 study. He tells Time, “Comfort food seems to be something people associate very significantly with close relationships. This probably comes about by individuals coming to associate a particular food item with members of their family, social gatherings, and people taking care of them, which is why we see a lot of comfort foods [that are] traditional meals or things had at a party.”

An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.
Easy Breakfast Bake, Recipe by Anna Franklin

This explains why we flock together around the table. Early in the morning you may gather at the table before everyone heads their separate ways for a hot breakfast dish like our Easy Breakfast Bake that’s made for splitting and sharing.

Pasta Makes Us Happy

Or, perhaps dinnertime is a sacred moment for your family where intimacy and conversation come first and the minutes or hours ticking by on the clock matter the least. Our array of Stanley Tucci Pasta Recipes let you make large portions to feed a whole community while relishing in the comfort of homemade cooking.

A Stanley-Tucci inspired plate of Tagliatelle al ragu
Stanley Tucci Inspired Tagliatelle al Ragù, Recipe by Veda Sankaran

There’s even a study by the Behavioral and Brain Lab at the Free University of Languages and Communication IULM where 40 participants ate pasta as they measured various emotional reactions. Professor Vincenzo Russo of the study states to International Pasta Organisation, “The results tell us that it is precisely when we eat pasta that we are most emotionally active. It is, therefore, the real act of tasting and savoring the dish in its full flavor to stimulate the most positive memories and emotions.”

A person smears guac on a taco shell over a table of taco toppings.
Leftover Roasted Chicken Taco Bar, Recipe by Kylie Thomas

But, just in case you’re looking for a quick way to indulge in dinner with the family without too much hard work, our recipes that make use of leftover roasted chicken and beef brisket are your heavenly answer.

So, Is Comfort Food Worth the Effort?

Whether it’s for flavor, feeling, or family, comfort food is a staple of everyday life. Even whenever it takes a bit of time and patience, the finished products sets off all the signals in your brain that point to happiness. It’s no wonder comfort food is everywhere we look.

A delicious Hawaiian burger topped with bacon, pineapple, and red onion, served alongside a refreshing beer on a plate.
Hawaiian Burger, Recipe by Chef Jackie Page

At cookouts we serve up burgers for all to chow down on. During weddings, tables of desserts make an appearance, often featuring a special flavor that holds a memory. Winter makes us turn up the oven and cash in on warming dishes. And, even in the darkest of times, there’s always that pint of ice cream hiding in the back of the freezer.

Story by Kylie Thomas

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Pittsburgh Resources for Immigrant Support and Success

By
Kylie Thomas
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Two hands reach for a plate of immigrant cultural cuisine ina. slaw and dumplings.

Pittsburgh has always been a city of bridges… and we’re not just talking about the steel kind. In recent years, the city’s neighborhoods have been both shaped and strengthened by families arriving from across the globe. They bring languages, traditions, skills, and stories that enrich the region in many ways. But, especially today, building a new life in a new country takes a lot of courage and a lot of community support. In a day and age where immigrants are constantly put down for simply existing, our city’s resources are as crucial as ever, providing everything from legal services to language classes, childcare to cultural advocacy, and most importantly, a feeling of home.

Resources for Immigrants Across Pittsburgh

Hello Neighbor

Friendship can be a huge foundation for stability. The nonprofit matches recently resettled refugees and immigrants with Pittsburgh residents, creating mentoring relationships that ease cultural transitions and combat isolation. The organization also offers youth programming and women’s empowerment initiatives year-round.

ISAC (Immigrant Services and Connections)

Complex immigrant and refugee systems can be a stopping point for many. ISAC provides comprehensive support from legal services and employment assistance to community integration programs. ISAC works to remove barriers that often stand between new arrivals and self-sufficiency.

JFCS Refugee & Immigrant Services

Part of the Jewish Family and Community Services, this program offers resettlement assistance, case management, and employment support for refugees and immigrants. JFCS helps families secure housing, find jobs, enroll children in school, and access healthcare… a.k.a all the critical first steps in building stability.

Literacy Pittsburgh

To help everyone learn to read, Literacy Pittsburgh provides free English language classes, GED preparation, workforce development, and citizenship preparation courses. For many newcomers, improving English proficiency is the key to employment opportunities, educational advancement, and civic participation.

Casa San José

Casa San José serves as a community resource center for Pittsburgh’s Latino population. The organization offers bilingual assistance with housing, employment, and navigating public systems, along with advocacy and community organizing efforts. Their work extends beyond direct services, focusing on empowerment as a whole.

Maya Organization

MAYA provides perinatal mentorship, education, support, and doula care for Spanish-speaking pregnant and postpartum people living in Allegheny County. Their culturally congruent care is delivered by caring and insightful staff who are themselves members of the communities served.

Jeremiah’s Place

While not exclusively an immigrant-serving organization, Jeremiah’s Place provides critical support for families in crisis. Offering free, temporary childcare for children up to age six, the organization allows parents to attend court dates, job interviews, medical appointments, or secure housing without worrying about childcare.

AJAPO Pittsburgh

AJAPO (Acculturation for Justice, Access & Peace Outreach) specializes in refugee resettlement and immigration legal services. The organization assists with documentation, family reunification, and citizenship applications, while also providing youth and senior programs.

Community Pharmacy – Lincoln-Lemington & East Liberty

Access to affordable healthcare is a significant challenge for many immigrant families. Community Pharmacy offers low-cost prescription services so uninsured and underinsured residents can access necessary medications. Located in Lincoln-Lemington and East Liberty, the pharmacy fills that critical gap in neighborhood infrastructure.

Goodwill of Southwestern Pennsylvania

In addition to its well-known retail presence, Goodwill provides free ESL classes, as well as citizenship and naturalization courses for permanent residents or those applying for permanent resident status. Their workforce development programs also connect participants with job training and placement services.

Squirrel Hill Health Center

Squirrel Hill Health Center delivers comprehensive primary care regardless of a patient’s ability to pay or background. With a strong focus on serving immigrant and refugee communities, the center offers multilingual services, behavioral health care, women’s health services, and social support programs.

Islamic Center of Pittsburgh

The Islamic Center of Pittsburgh serves as both a spiritual home and community hub for the Muslim immigrants in the city. In addition to religious services, the center provides social services, youth programs, and community outreach. It’s a chance for not only faith-based connection but also a support system grounded in shared values.

Somali Bantu Community Association of Pittsburgh

This grassroots organization supports members of the Somali Bantu community through cultural preservation, education support, and advocacy. The association is passionate about cultural pride while also addressing challenges that immigrants face related to employment, education, and social integration.

Story by Kylie Thomas
Photography by Katie Long

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Flying International for an Italian Wedding

By
Kylie Thomas
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Bride Cristina Bartolacci in a lace Ines de Santo wedding gown and white sunglasses, lifting her veil during her wedding in Italy.

Two Pittsburghers living in New York City celebrated their big day in Italy. Cristina Bartolacci and Philip Caputo shared their joy with family and friends, and the bride’s ancestral hometown.

Showcasing Love Italian Style at an International Wedding

As Pittsburgh transplants to New York City, Phil Caputo and Cristina Bartolacci felt fairly confident they knew the majority of people from their hometown who were also living there. It wasn’t until they were set up on a blind date that they finally crossed paths.

Bride Cristina Bartolacci and groom Philip Caputo leading their wedding guests down a stone staircase in the historic town of Colonnella, Italy.

A relationship bloomed from that first meeting at a wine bar in Tribeca. Two-and-a-half years later, Phil proposed near the apartment where Cristina lived after college while teaching English in Italy. Another surprise was just around the corner. Their parents were waiting at a nearby bar that also held special significance to Cristina from her time in Milan. “It was a real full-circle moment,” she says.

A close-up of a bride in a lace Ines de Santo wedding gown being helped into her dress by family members before her wedding.

For their spectacular wedding, the couple returned to Italy. This time it was to the Abruzzo region, where Cristina’s family has deep roots. As the bride’s father, Joseph Bartolacci shared in his reception toast, it was not just a destination wedding. They were “returning home.” It isn’t customary in Italy for the bride’s father to speak, and his emotional tribute to couple both turned heads and warmed hearts.

Bride Cristina Bartolacci and groom Philip Caputo during their wedding ceremony at Parrocchia di San Cipriano in Colonnella, Italy.

Cristina’s mother, Linda Bartolacci, collaborated with Joy Wedding Planner and the couple to plan this very special event. They infused every detail with care and love.

A black and white photo of Joseph Bartolacci, the bride's father, smiling in a suit and tie before the wedding ceremony.

In June of last year, they welcomed friends and family to Colonnella, Italy. “It’s a beach town, so people made it a vacation, which made it feel like we were all together for multiple days, rather than just one evening. We got to intimately spend a lot of time together,” says Cristina.

Bride Cristina Bartolacci and groom Philip Caputo exiting the church as guests throw rice to celebrate their wedding.
A black and white close-up of a vintage convertible wedding car adorned with a delicate white floral garland on the hood.

The festivities officially kicked off with a welcome party on the beach the night before the wedding.

The couple is the ninth generation in the bride’s family to marry at Parrocchia di San Cipriano. The ceremony blended Italian and English for their guests from near and far. Father Cristoforo Pujol, a friend of Cristina’s from grade school, officiated. Angel statues donated by her great-great-grandfather graced the altar. “There was a lot of history. So many generations before us had gotten married there, so it was really special,” she says.

A black and white photo of groom Philip Caputo smiling and holding a wine glass.

“In Italy, the tradition when you leave the church is for everyone to throw rice at you to wish you good luck. That was collectively one of our favorite moments. It’s also one of our favorite pictures from the entire day,” Cristina says. Residents also cheered their nuptials from surrounding the piazza and the balconies above.

Bride Cristina Bartolacci, wearing a high-neck lace wedding gown and pink sunglasses, cheers with an orange cocktail during her outdoor reception.

Afterwards, 160 guests gathered in the garden at Relais Villa Corallo, a recently restored 19th century villa situated between the ocean and the Italian countryside. It’s easy to see why Cristina instantly knew this was her dream location when first touring the property.

A sunset outdoor wedding reception in the garden of Relais Villa Corallo in Italy, featuring long tables with glittering chandeliers and floral centerpieces.

The garden’s inherent beauty set the tone for stunning celebration. A roaming saxophonist added jazz inflections to the evening’s music in a very Italian mix of jazz and pop. Long tables adorned with glittering chandeliers and pastel petals arranged by Faieta Fiori Lab welcomed everyone to the garden, along with a color-coordinated prosecco bar offering glasses of bubbles for a “first cin cin!”

Bride Cristina Bartolacci and groom Philip Caputo wave to their guests from a stone balcony of the historic Relais Villa Corallo.

Everything on the menu was locally sourced and highlighted traditional Abruzzese dishes. “A big cornerstone to our love story is food. Phil couldn’t do a lot of the translating and the planning, but it was really fun to see him pick all of the food,” says Cristina.

Bride Cristina Bartolacci and groom Philip Caputo cutting their mille-feuille wedding cake topped with candied strawberries.

There was spaghetti alla chittarra, thin egg noodles with tiny meatballs and red sauce (which the bride ate very carefully in her Ines di Santo wedding gown from Bridal Beginnings in Pittsburgh!) and late-night eats of arrosticini, a regional specialty of small lamb skewers. “We had about 20 of those each at 2 a.m.!” the bride recalls with a laugh. Their dreamy mille-feuille wedding cake featured cream custard and candied strawberries. Sumptuous pyramids of local figs completed the dessert offering.

Wedding guests sitting at a long dinner table under glowing crystal chandeliers during an outdoor reception in the garden of Relais Villa Corallo in Italy.

After the sun had set, Deb Jones Live Music brought the party to the outdoor dance floor. While a joyful dance party is a nearly universal part of American weddings, it’s a novelty in Italy. So much so that local media showed up the next morning to interview guests about the mix of Italians and Italian-Americans that had descended upon San Benedetto del Tronto.

Groom Philip Caputo in a linen shirt and tan trousers dancing with a guest in a light blue floral gown.

As for the bomboniere, or party favors, guests were gifted hand-painted thimbles featuring sunflowers (the bride’s favorite), made in nearby Castelli. They were thoughtfully chosen to honor the long history of master tailors and seamstresses both in the region and in their lineage, in particular, Cristina’s grandmother and grandfather. Bonus: the gifts easily fit in guests’ suitcases.

A candid photo of Joseph Bartolacci, the bride's father, dancing and laughing with guests during an energetic outdoor wedding reception at Relais Villa Corallo in Italy.
An overhead view of bride Cristina Bartolacci dancing with wedding guests and a live singer.

More than anything, the celebration “was so joyful,” says Linda. “You could feel Phil and Cristina’s love. That’s what made it so magical.”

Story by Nicole Barley
Photography by Krup Studio, Giacomo Vesprini and Marco Romandini

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4 Must-Try Bottles of Wine in 2026

By
Abdul Rafay
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0
Red wine pours into a wine glass against a wine background.

New year, new you? Well, that might be a little ambitious, but incorporating new wines into the new year is much more feasible. Here are 4 must-try bottles for 2026.

Wine Bottles That Are a Must-Try in 2026

Sparkling: Ken Forrester “Sparklehorse” 2019, Stellenbosch, South Africa

Made entirely of Chenin blanc, this Cap Classique is aged for 18 months on the lees, plus an additional couple of years in bottle. It offers a rich mouthful of creamy bubbles redolent of baked apple, pie crust, and pear tart. In PA, by special order on finewineandgoodspirits.com.

White: Galen Glen Stone Cellar Riesling 2022, Lehigh Valley, PA

Some critics out there have called this Pennsylvania’s best white wine, and it’s hard to argue. It’s simultaneously rich in aromatics and flavors of citrus, peach, and apple, but it remains razor sharp and light on the palate. It finishes dry, too. It’s plenty juicy and delightful now, but you can hang onto this for years if you want a more honeyed and richer expression.

Rosé: GD Vajra Rosabella 2023, Langhe, Italy

While we often gravitate toward southern France for pink wines, head instead to Piedmont, Italy, for this absolute delight. Made from Nebbiolo, the powerful red grape of Barolo and Barbaresco, this rosato is a gem thanks to its aromas and flavors of red raspberries, tart grapefruit, and zesty apple. This wine is incredibly food-friendly, too, and makes an excellent partner for charcuterie.

Red: Bodegas Vegalfaro “Caprasia Anfora” Bobal Crianza 2020, Utiel-Requena, Spain

It’s hard to believe this kind of quality comes at such a low price, but that’s often the case with Spanish wines – including this Bobal from the Valencia region. If you like dark fruits (think blackberries, mulberries, plums) with a hint of toastiness and herbs like lavender, this wine is for you. It’s bright, it’s fresh, and it’s made from organic grapes to boot.

Story by Adam Knoerzer
Photo Courtesy of Max Tutak

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