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Smoked Maple and Scotch Old Fashioned

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A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.
A sweet and smoky cocktail perfect for sipping by the bonfire.

In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.

Smoked Maple and Scotch Old Fashioned Recipe

Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.

Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.

Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.

Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.

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A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.

Smoked Maple and Scotch Old Fashioned


  • Author: Quelcy Kogel

Ingredients

Scale
  • 2 ounces Scotch
  • 1 tsp smoked maple syrup
  • Dash of Angostura bitters
  • Grilled peach halves
  • Fresh herbs such as mint, sage, or rosemary

Instructions

  1. Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved.
  2. Add a single large ice cube, then garnish with grilled peach halves and garden herbs.

Recipe, Styling and Story by Quelcy Kogel
Photography by Matt Dayak

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20 Minute Lazy Dinners

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A plate full of Easy Pesto Pasta with sausage, lemon slices, and asparagus all in a green sauce.

A perfectly delicious dinner in 20 minutes? Yes, Virginia: there is a way. All you need is a trip to the grocery store. TABLE contributor Anna Franklin shows us how to do 20 minute Lazy Dinners with these 4 recipes.

20 Minute Easy Pesto Pasta

A small plate of Easy Pesto Pasta with basil, sausage, pesto sauce, and asparagus as a large plate of the dish sits in the background.

First, you quickly sauté sausage, pine nuts and asparagus. Add your favorite store-bought pesto and some heavy cream…and BAM! A pasta sauce is born.

20 Minute Beef Bulgogi Bowl

A beef bulgogi bowl with rice, cucumbers, radishes, carrots, and beef.

Sesame oil and soy sauce, along with store-bought kimchi and Korean BBQ sauce, form the flavorful backbone of this breathtakingly easy dinner. You will love it as much as we did.

20 Minute Creamy Chipotle Chicken Enchilada Skillet

Creamy enchilada with limes and garnishes in a skillet

Shred the meat from a rotisserie chicken. Sauté an onion. Flavor it with store-bought enchilada sauce, chipotle peppers and green chiles. Add a bit of heavy cream and some Mexican cheese. You’re just minutes away from a heavenly dinner.

20 Minute Coconut Red Curry

Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

Thai cuisine is famous for its use of coconut milk and spicy curry sauces. Armed with commonly available grocery store items, and a clutch of your favorite fresh veggies, a memorable red curry is well within your reach. Wow the folks around your table with something new and oh-so-tasty. 

Recipes and Styling by Anna Franklin
Photography by Laura Petrilla

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Football Season Kicks Off with Flavor at Rivers Casino Pittsburgh

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A table with several white dishes presenting different menu items available at Rivers Casino

With football season on the horizon, Rivers Casino Pittsburgh is ready to bring the excitement from the field to the table. As the city gets into game-day mode, the casino’s restaurants are serving up tailgate-inspired bites, new specials, and fan-favorite dishes all fall long.

Kick Off Football Season at Rivers Casino’s Restaurants

Beyond the Gridiron – General Dining Updates

FLIPT is heating up the menu with two tropical-inspired specials. Starting Friday, Aug. 15, guests can enjoy the following for a limited time only:

        Texas Aloha Burger: A half-pound patty piled with lettuce, tomato, pickled onions, grilled jalapeños, pineapple, pepper jack cheese, pulled pork, and Aloha BBQ sauce, served on a brioche bun.

        Huli Huli Chicken Wrap: This tropical-inspired wrap features Hawaiian-marinated chicken breast, crisp lettuce, provolone cheese, pineapple salsa, and Huli Huli glaze, all wrapped in a soft flour tortilla.

Both items will be available during regular dining hours. Be sure to try them before they’re gone!

FLIPT – Game-Day Grub That Scores Every Time

Rivers’ diner-style spot, FLIPT, kicks off football season with bold flavors and classic comfort foods. To start, try signature handhelds like the juicy FLIPT Burger. It comes stacked with lettuce, tomato, pickles, and house-made Rivers Sauce on a soft brioche bun. For a smoky twist, the BBQ Pulled Pork Burger delivers with cheddar and tangy sauce.

Beyond burgers, there are plenty of options to please any appetite. For sharing or enjoying solo, crispy Boneless Wings always score big. Meanwhile, the stacked FLIPT Reuben layers Swiss cheese and sauerkraut for a hearty bite. If you want something lighter, the Chicken Cobb Salad is a win. It’s loaded with grilled or fried chicken, hard-boiled egg, and rich bleu cheese.

In short, FLIPT serves up game-day favorites with flavor that keeps fans coming back.

Martorano’s Prime – A Post-Game Power Play

A white pasta bowl with a seafood pasta including lobster, shrimp, and clams.

For a winning post-game meal or a celebratory night out, Martorano’s Prime delivers upscale Italian-American dining on the North Shore. To start, enjoy the crispy Fried Calamari Bibzy with a sweet and spicy sauce. Or, try the classic Meatball & Martorano Salad topped with fresh ricotta and pecorino Romano.

Next, dig into The Cheesesteak, a gourmet twist on Philly’s favorite. Prime ribeye, white American cheese, and caramelized onions come stacked on a toasted Italian roll. It’s a touchdown for your taste buds.

For pasta fans, the Linguine & Clams is light and flavorful. Meanwhile, the Bucatini Carbonara offers rich, creamy comfort.

In the end, whether you’re fueling up before kickoff or celebrating a Pittsburgh win, Rivers Casino’s restaurants have the right plays all season long.

Wheelhouse Bar & Grill Kitchen Gets an Upgrade

Wheelhouse Bar & Grill began its kitchen renovation, with upgrades expected to be completed in November. The remodel is limited to the kitchen, so guests can still enjoy the same dining space and service. A new rotating menu, featuring five to six weekly signature dishes, is now available at Wheelhouse.

From tailgate classics at FLIPT to the elevated Italian flavors of Martorano’s Prime, there’s no shortage of amazing dining options at Rivers Casino.

Story and photography courtesy of Rivers Casino

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6 Pittsburgh Ice Cream Shops to Beat the Heat

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A hand-held double scoop of chocolate and vanilla ice cream in a sugar cone with a blurred out background
Photography by Kyle Hinkson

When the weather is unrelenting in Pittsburgh, the following ice cream shops are a must-try when you’re looking to beat the summer heat.

Where to go in Pittsburgh for Ice Cream

Happy Day Dessert Factory

906A Western Ave, Northside

Located on the Northside of Pittsburgh, Happy Day Dessert Factory has a menu that includes all of your favorite standard ice cream flavors as well as 50+ varieties of premium hard ice cream, frozen soft custard, frozen yogurt, and almond milk soft serve. Warhol Academy social media fellow Zyannah Zigler’s favorite flavor is Cookie Monster.

Page’s Dairy Mart

4112 E Carson St, Southside

Page’s has been in business for over 72 years and is Southside’s answer to a yummy treat for everyone. It is also home to the Pittsburgh-famous Nancy B Sundae. They offer classic soft-serve flavors, chocolate, vanilla, and twist, along with numerous specialty flavors and an oat-based, dairy-free, vegan soft-serve. Warhol Academy social media fellow Jason Garland, Jr.’s favorite is the oat-milk cookies and cream soft-serve.

Dave and Andy’s Homemade Ice Cream

207 Atwood St., Oakland

An Oakland institution, Dave and Andy’s has been a staple in Pittsburgh since 1983. This popular spot features over 200 homemade ice cream flavors and hand-rolled waffle cones. All of the flavors are made from scratch in small batches. Warhol Academy social media fellow Asher O’Briant is a fan of one of their newer flavors, Hokey Pokey.

Millie’s Homemade Ice Cream

Multiple Neighborhood Locations

Whether you’re dairy-free, vegan, or omnivore, Millie’s has something for you. Grab a scoop of one of their classic flavors – Chad’s Vanilla, Best Chocolate, Coffee Break, and more – and throw it in one of their homemade waffle cones. The best part? A trio of marshmallows at the bottom.

Leona’s Super Premium Ice Cream

Multiple Neighborhood Locations

You’re going to need two hands to enjoy a Leona’s Ice Cream Sandwich, with a thick layer of seasonally-available flavors stuffed between two of their housemade cookies. Look for black raspberry on a sugar cookie, blackberry on double-chocolate, lemon cream on graham, and more. They also sell their cookie dough, ready-to-bake, by the bag.

Scoops Pittsburgh

Multiple Neighborhood Locations

One brand with four locations, Scoops has been serving ice cream lovers since the 1930’s. Each friendly ice cream parlor location was uniquely designed around the neighborhood where it’s established, so not all of the flavors are the same. If you want the full Scoops experience, you may just have to take a drive and try each one.

Story by Star Laliberte

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Spice Up Your Summer Cooking With 9 In-season Pepper Recipes

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Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

Looking for fresh ways to spice up your summer cooking this season? Try our 9 in-season, garden-fresh pepper recipes. Peppers roast beautifully, add crunch to salads, bring warmth to sauces, and can transform even the simplest meal into something vibrant and memorable.

Below, we’ve rounded up some of our go-to recipes featuring different varieties of in-season peppers. Each one shows off the unique flavor profile of the pepper it stars—so you can enjoy the full spectrum of sweet, smoky, and spicy all season long.

Pepper Recipes Bursting With Flavor

Pork Chop with Bacon and Pickled Peppers

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

First, brined to enhance its flavor and tenderness, seared to achieve a perfect caramelized crust, and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers elevates a familiar cut of meat into a remarkable dining experience.

Seafood Stuffed Poblano Peppers

An above shot of a sea-green, light blue bowl filled with Seafood Stuffed Poblano Peppers.

Our Seafood Stuffed Poblano Peppers recipe takes the classic stuffed pepper dish to new heights. Perfect for family gatherings or a cozy dinner, this dish not only satisfies the palate but also elevates the traditional stuffed pepper to an extraordinary culinary delight.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes

A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Moroccan Spiced Lamb Stuffed Peppers

A colorful and vibrant dish featuring roasted baby sweet peppers stuffed with a flavorful Moroccan-spiced ground lamb mixture, garnished with dollops of creamy coriander yogurt, olive tapenade, and fresh mint leaves.

Lamb is the most common meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. This Moroccan Spiced Lamb recipe was a part of our end-of-summer party to celebrate the last warm evening of the year, but its spices can also be a warming ingredient for the cold months.

Easy Ozette Potatoes Recipe with Corbaci Peppers and Sausage

A plate of ozettes, Corbaci peppers, and sausage on a white background

Elevate your culinary repertoire with this flavorful Ozette Potatoes Recipe with Corbaci Peppers and Sausage. Our easy roasted ozette recipe is a must-try for anyone eager to explore new and exciting ingredients.

Simple Sausage and Peppers

An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

This Simple Sausage and Peppers recipe is inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

Our Romaine Arugula and Lentil Salad features confit tomatoes and roasted peppers. This vibrant dish’s earthy flavors of olive oil-roasted peppers and tomatoes beautifully complement the fresh greens and hearty lentils, all tossed in a tangy balsamic dressing. So substantial and satisfying, this salad makes for a perfect dinner option that will leave you forgetting you’re eating salad.

Italian Beef Sandwich with Homemade Fried Peppers

Three Italian Beef Sandwiches lay in various directions surrounded by fried peppers.

Finally, this delicious beef sandwich is a year-round favorite, guaranteed to satisfy any appetite! Whether you’re packing a picnic to enjoy at the park or hosting a casual weekend gathering on the patio, these sandwiches are an excellent alternative to traditional hamburgers. Simply assemble a few sandwiches, wrap them individually in foil to keep them warm, and pair them with your favorite beer for a delightful cold-weather picnic.

Carrot, Bell Pepper and Coconut Milk Soup

An above shot of a white bowl filled with a yellow liquid, Carrot, Bell Pepper and Coconut Milk Soup, sitting on a white picnic table. A silver spoon sits to the side.

Creamy, refreshing, and Thai-inspired this Carrot, Bell Pepper and Coconut Milk Soup is a vibrant soup recipe that harmonizes sweet carrots and bell peppers with tangy lime juice and apple cider vinegar, while ginger brings a lively kick. Serve it chilled or gently warmed—it never disappoints.

Story by Star Laliberte

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10 Minute Aegean-Style Shrimp with Caper Almond Pesto

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On a stovetop, a hand with tongs reaches into a steel pan filled with head-on shrimp to make 10 Minute Aegean-Style Shrimp with Caper Almond Pesto.

Diane Kochilas considers this to be an ideal recipe to introduce someone to the meze philosophy of “small bites with big flavors.” This was a standout recipe for Cally Jamis Vennare during her time in Diane’s kitchen, and one of her very favorites in Ikaria:

The salty goodness of the capers and feta blended perfectly with the shrimp (which she served with both head and tail on). This Aegean-style shrimp with Caper Almond Pesto recipe is quick and easy to prepare, making it a light yet satisfying dinner when paired with crusty bread and a glass of crisp white wine.

One note: the recipe for caper almond pesto yielded a lot of sauce. Consider reserving some for leftovers or toss it all together with pappardelle. The creamy pesto coats the pasta to perfection, and it makes an excellent side dish for a seafood entrée. Watch Diana’s demonstration on YouTube.

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On a stovetop, a hand with tongs reaches into a steel pan filled with head-on shrimp to make 10 Minute Aegean-Style Shrimp with Caper Almond Pesto.

10 Minute Aegean-Style Shrimp with Caper Almond Pesto


  • Author: Diane Kochila
  • Yield: Serves 46 People 1x

Description

This is a quick and easy recipe to prepare … and a light but satisfying dinner when paired with crusty bread and a glass of crisp white wine.


Ingredients

Scale

For the caper pesto:

  • 1 cup almonds, preferably blanched
  • 4 garlic cloves
  • 2 tbsp capers, rinsed
  • 10 Santorini caper leaves, if available, or 4 pieces of sea fennel (rock samphire)
  • 34 tbsp extra virgin Greek olive oil or more as needed
  • 1/2 to 2/3 cup crumbled Greek feta
  • Pepper to taste
  • Grated zest of 1 lemon

For the shrimp:

  • 1 tbsp extra-virgin Greek olive oil
  • 18 large shrimp cleaned and shelled, tails on
  • 1 garlic clove chopped
  • 2/3 cup dry white wine

Instructions

  1. Make the pesto: In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.
  2. Make the shrimp: Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add the caper pesto and toss into the shrimp gently, shaking the pan back and forth so the pesto is evenly distributed. Cook for about 6-7 minutes total, then remove from heat.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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Pittsburgh Public Media Faces Challenges After Funding Cuts

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A radio microphone sits ready for a host to speak into it.

Every two years, public media across the United States gets its funding from the Corporation for Public Broadcasting. But in 2025, public media outlets across the country are left scrambling after massive federal funding cuts on July 18 in the “Rescission Act” congress voted into law.

Pittsburgh Public Media Faces Challenges After Funding Cuts

For Pittsburghers, the affected outlets are 90.5 WESA, WYEP, and WQED. “We’d been allocated over a million dollars, then the government went back and took it,” Pittsburgh Community Broadcasting Corporation CEO Terry O’Reilly explained.

WESA is the largest radio station in Pennsylvania outside of Philadelphia. As is the case with many other publicly funded networks, for many people outside urban centers WESA is the largest media outlet they have access to.

“We know that the impact of this is going to be mostly felt in small markets where public media is often the only local media to be had. I was speaking to a woman in Alaska recently, and when that tsunami occurred a couple of weeks ago, they were the only ones around to pass the word,” O’Reilly said. “What [Republicans] are really doing is hurting the people in America who need this stuff the most. For those of us who are fortunate enough to work in this industry, we do it because we love it and think it’s really important.”

How Did Federal Funding for Media Start?

The United States has had public (or “non-commercial”) media since the Lyndon B. Johnson administration. When that administration signed the Public Broadcasting Act in 1967, it ushered in an era of new media entities that didn’t have to rely on advertising to survive.

“By definition, there’s some things commercial entities won’t or can’t support because they need to make money,” O’Reilly said. “The Johnson administration recognized that there needed to be non-commercial radio, with firewalls in it so the system never became a political tool.”

The governing body for non-commercial media is the Corporation for Public Broadcasting, which will shutter operations by September 30. The Corporation for Public Broadcasting allocates funding two years in advance. So, the funds that non-commercial media were supposed to receive for 2027 are the ones the Rescission Act cut. O’Reilly estimates that WESA is about “three quarters of a million dollars” in the hole, in total.

How Did These Cuts Happen?

Maybe you’ve vaguely heard about President Trump’s cuts to public radio. What happened on a granular level is that congress invoked “rescission,” which allows the government to change its mind about money previously budgeted and approved at an earlier time.

“It is very, very rarely used. In this case, on the one hand, it was a real shock. But on the other hand, I’m not sure that we were really surprised,” O’Reilly said. “The Trump administration and the Heritage Foundation made it very clear that they were going to defund public media. This is the mechanism they found to do it.”

The Rescission Act was not just about public media but also foreign aid, with the overarching goal of cutting down “wasteful” government spending.  This also isn’t the first time congress has invoked rescission with a real human cost. The 1946 Rescission Act, also meant to curb government spending, gutted benefits for Filipino veterans of World War II. Since the Philippines was an American occupied territory rather than a state, Filipino veterans who served in the U.S. Armed Forces did not have access to the GI Bill—despite that fact that the American government owned their country and mandated the military service of veterans.

In a moment of cruel irony, many Americans likely learned about this historical anecdote for the first time on through oral history interviews on PBS.

What It Means for Pittsburgh Public Media

“What congress didn’t count on was the fact that people who love public media and support public media would come out the way they have in support of it,” O’Reilly said. “One family that gives us $50 called us up and gave us $10,000. We had someone who hasn’t given to us in more than 15 years make a 6-figure gift. We had close to a thousand donations from people who were brand new to us that clearly listen but had never felt like they are ready to give.” The day after congress cut funding, WESA had its largest day of fundraising ever.

But the battle is still uphill. The Corporation for Public Broadcasting paid for things the layperson might not even think of. A particularly expensive example is music licensing fees. The Corporation for Public Broadcasting paid for music licensing for every public program in the country.

“There are licensing agencies that we are required to pay for. There are six licensing agencies, but then there are 1700 radio stations, plus NPR, plus PBS, plus other national organizations. As a practical matter of negotiating 1700 individual licenses, I don’t know how that would ever get done,” O’Reilly said. “The federal funding for those deals will go away, paid through the end of the calendar year. We don’t know how much those will cost in the future. My guess for WESA is that it will be hundreds of thousands of dollars.”

A Yearly Cost for Public Media

The other complicating factor is that the costs of running Pittsburgh Community Broadcasting and its subdivisions is yearly. A six figure gift is wonderful, but the search for support will present itself every single year. “Every year going forward, we’re going to have to look at how to save that money,” O’Reilly asid. “In the public media world, the thing we spend more money on than anything else is people. If you’re looking at a 3/4 million hole every year, you have to look at the people cost. But we looked at it differently. The value we provide every day is a function of the people we have every day. Cutting jobs is my lowest priority.”

Instead, O’Reilly plans to focus on increasing fundraising capacity and hiring people with a strong vision for the future of local journalism. Pittsburgh Community Broadcasting will always be independent and by and for Pittsburghers. “My thought was: let’s not think about how we get smaller,” O’Reilly said. “Let’s think instead about how we get smarter.”

Story by Emma Riva
Photo by Koen Sweers

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Bartenders Share Their Go-To Summer Sips in a Heat Wave

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A dock of various fruit cocktails with extravagant garnishes.

When Pittsburgh turns into a sauna, local bartenders know exactly what to pour. From crisp beers to refreshing cocktails, these pros share the drinks that keep them cool when the mercury climbs.

Alexander Riola (Fish Nor Fowl)

Hemingway Daiquiri
“So I’m straying away from my Sommelier roots here & going with a legendary cocktail: The Hemingway Daiquiri. Such a simple creation yet well layered & hits every refreshing note I crave during the hot summer months. The classic build is a favorite of mine but if I’m making mine at home or at Fish nor Fowl, I enjoy adding a dash of Peychaud Bitters to amplify the drink just a bit. Makes me feel like my toes are in the sand & there’s not a care in the world.” The classic Hemingway Daiquiri is made, Alexander says, “with 2 ounces of white rum (I prefer Ten To One White Rum), ½ ounce of maraschino liqueur, ¾ ounce of fresh lime juice, and ½ ounce of fresh grapefruit juice.”

Kelsey Holmberg (Bar Marco)

Americano
“When the weather is hot I prefer something low in alcohol but full of flavor, so I favor the classic Italian aperitivo: an Americano,” says Holmberg. “It’s similar to a Negroni, but Campari and sweet vermouth are mixed with soda water rather than gin. The beauty of Italian cocktails is often their simplicity, highlighting beautiful ingredients and traditional recipes. Campari is non-negotiable, but for depth and complexity I prefer a Vermouth di Torino (such as Cocchi) over the more ubiquitous but thinner French sweet vermouth.”

Jennifer Parks (Lilith)

Cucumber-Rose G&T, Sassoferrato Rosé of Sangiovese, Old Thunder’s 340 Lager
“To beat the heat the first thing I reach for is a Gin & Tonic, Rosé, or a cold beer,” says Parks. At Lilith, guests can enjoy a refreshing Cucumber-Rose G&T, a bright Sassoferrato Rosé, or a crisp 340 Lager. “I love all of these because they are crisp, cold, and make me forget during that first sip that it’s 90* with 90% humidity.” She hopes for “cooler weather” and says “fall cocktails are upon us soon!”

Sherlyn Nolasco-Galguera (Cellar’s Speakeasy)

Bee’s Knees
“The Bee’s Knees! A classic cocktail composed of three simple ingredients: Gin (Barr Hill, preferably), honey and lemon. If you’re really feeling fancy, a sugar rim really adds a nice finishing touch as well. This cocktail is the perfect mix of sweet and refreshing for hot days in the city. You can order it at any of your favorite restaurants or cocktail bars or simply make at home.” 

Fern Warzinski (Fet-Fisk)

Lovage Tequila Sunrise
“We at Fet-Fisk have lately been beating the heat by reaching for our variation on the Tequila Sunrise, created by our very own Fern Warzinski, with help from our Sam Suter. It makes a great batched cocktail!” This refreshing beverage is consists of a split base of house made lovage aquavit and arette tequila, orange juice, lemon juice, simple syrup shaken and poured over ice and lingonberry syrup. “The lingonberry on the bottom creates a beautiful ombré effect, and gets a luxardo garnish.”

Story by Ethan Chmura

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Great Recipes to Make with Pumpkin

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Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

James Beard Award-winning author (and all-around great pal of TABLE Magazine) Cheryl Alters Jamison looked at peak fall produce part of her research into what’s delicious season by season. She was stunned by the obvious: it’s pumpkin season, for heaven’s sake! Enjoy a walk through the pumpkin patch with us. Cheryl’s recipes are easy to make, gorgeous to look at, and delightful to eat. What more could we ask for?

What to Cook with Farm-Fresh Pumpkins

Haitian Pumpkin-Beef Soup Recipe

Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

The symbol of Haitian independence and the resilience of its people, Haitians traditionally eat joumou on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since 1804, it has represented freedom and has a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows for a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

Roasted Pumpkin Salad with Goat Cheese, Pomegranates, and Pepitas

A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh cooked pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but Cheryl offers instructions for preparing your own, if you wish.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Baked Baby Pumpkins

A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Here’s the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Pumpkin Cheesecake with Gingersnap Crust

Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

The classic flavors of pumpkin and spice spark international interest each autumn, mostly in the form of overpromoted lattes and scented candles. We toe a more traditional line with this pumpkin cheesecake recipe, which leans nicely into the aromatic baking spices we all love, but pairs them with creamy cheesecake filling and cradles them in a delectable ginger snap crust. If you make one, please call us over. We’ll bring freshly ground coffee beans and our appetites.

Recipes and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

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Pumpkin Cheesecake with Gingersnap Crust

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Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

As autumn casts its golden light over us, the classic pairing of pumpkin and spice returns to center stage…here in cheesecake form.

At this time of year, pumpkin spice appears everywhere. From complex coffee shop lattes crowned with frothy, pumpkin spice-dusted foam to boutique shelves heavy with spiced candles, the aroma is inescapable. At TABLE, however, we prefer an elegantly DIY approach with delicious outcomes. This pumpkin cheesecake leans into warm, aromatic spices. Cinnamon, nutmeg, and clove signal fall’s arrival, especially when folded into a velvety cream cheese filling. A crisp ginger snap crust offers a subtle, buttery bite beneath. Baked slowly to preserve its silken texture, it’s a dessert that feels as special on a weeknight as it does after a holiday feast. If you bake one, we will join you. We will bring the the coffee beans, and the forks. And maybe a swirl of fresh whipped cream for the final flourish. Sharing the season’s best flavors is what makes them unforgettable.

Pumpkin Cheesecake Recipe

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Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

Pumpkin Cheesecake with Gingersnap Crust


  • Author: Cheryl Alters Jamison

Ingredients

Scale

For the Crust:

  • 1 3/4 cups (about 12 ounces) gingersnap cookie crumbs
  • 2 tbsp packed brown sugar
  • ¼ cup unsalted butter, melted

For the Filling:

  • Three 8-oz packages cream cheese, at room temperature
  • 1 cup sugar
  • 15-oz can pumpkin puree
  • 3 large eggs plus 2 egg yolks, at room temperature
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp fine sea salt

Instructions

For the Crust:

Preheat the oven to 350 degrees.

  1. Stir together the crumbs and sugar in a medium bowl. Mix in the butter.
  2. Press mixture evenly into the bottom and about 1-inch up the sides of a 10-inch springform pan.
  3. Bake crust 8 to 10 minutes, until slightly deeper in color. Set crust aside to cool.

For the Filling:

  1. Blend cream cheese and sugar together in a stand mixer until smooth and somewhat fluffy.
  2. Add the pumpkin, eggs, vanilla and spices. Mix until smooth, stopping once or twice to scrape down the sides of the bowl.
  3. Pour filling over crust. Tap the pan gently a couple of times on the counter to release any air bubbles.
  4. Bake cheesecake about 1 hour 15 minutes, until the cheesecake looks slightly puffed and burnished, and the center is just set. Tiny cracks may be visible at the outer edge.
  5. Cool the cheesecake on a baking rack. After it has cooled 10 to 15 minutes, run a thin-bladed knife around the edge of the cheesecake to separate it from the pan sides. When cooled to room temperature, cover and refrigerate overnight. Slice and serve chilled.

Making your own Pumpkin Puree:

Preheat oven to 350 degrees.

  1. Select a pumpkin of about 2 to 2½ pounds, grown for flavor rather than jack-o-lantern looks, perhaps a sugar pumpkin, cheese pumpkin, or other “pie” pumpkin.
  2. Cut off the stem and slice the pumpkin into 4 or 6 wedges. Scoop out the seeds and stringy pulp.
  3. Place wedges on a silicon mat-lined baking sheet. Bake for about 50 minutes, until very soft.
  4. When cool enough to handle, scoop pumpkin meat away from the skins. Puree the pumpkin in a food processor. Remove any fibrous strings that remain. You should have about 2 cups of pumpkin puree, good for any of the recipes here that call for a 15-ounce can of pumpkin puree. It can be kept refrigerated for a few days or frozen for several months.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

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