Must-Shop Pittsburgh Holiday Markets and Nurseries

The Pittsburgh Symphony Orchestra, under the leadership of Music Director Manfred Honeck, is ready to deliver a 2025-2026 concert season full of electrifying performances, profound emotional depth, and unforgettable music-making. We’re diving into Honeck’s own vision and insights, previewing the key programs, the most exciting guest artists, and the pieces that are set to define this upcoming musical season. Explore the compelling highlights that help cement the the Pittsburgh Symphony Orchestra reputation.

Manfred Honeck Picks His Top 5 Moments of the Pittsburgh Symphony Orchestra’s Season

Carnegie Hall and Shostakovich’s Fifth

From Thanksgiving through December, our schedule is as busy as it is exciting. On December 2nd, we perform the program that we will take the very next morning to Carnegie Hall in New York, then are back at Heinz Hall for more performances that weekend featuring our concertmaster, David McCarroll, playing Beethoven’s Violin Concerto. Shostakovich’s Fifth Symphony, for which we won the 2018 GRAMMY, anchors all these concerts.

Gautier Capuçon’s Debut

I have performed with Gautier Capuçon on PSO’s European tours, but in February he comes to debut in Pittsburgh with the king of cello concertos: Dvořák’s Cello Concerto. Our performances in Europe were some of my favorites of touring, and I cannot wait for Pittsburgh audiences to hear this incredible cellist. On the first half, I also conduct Brahms’ gentle and joyful Second Symphony.

A man in a black suit conducts the Pittsburgh Symphony Orchestra.

Bruckner’s Eighth

There are many concerts I would recommend this season, but if you were forced to only pick one, I would say come and hear your symphony perform Bruckner’s Eighth Symphony. For me, this is a deeply personal work, one I feel I have been preparing for over the course of my career, and I finally feel ready. The adagio movement in this work is, to me, one of music’s greatest meditations on death. The ending, in contrast, is one of the greatest resolutions.

Mahler’s Resurrection

One of the classical repertoire’s greatest visions for music and art is Mahler’s Second Symphony, nicknamed Resurrection. If you enjoy the sublimity of Beethoven’s Ninth, this symphony is really the next step. Of course, it is always fantastic to partner with the Mendelssohn Choir for grand works like Mahler’s.

The America250 Festival

We end this season with a festival of all-American music. I am especially excited to partner with the Pittsburgh Ballet Theatre on the suite from Copland’s Appalachian Spring, which is written in homage to this very place. I would also highlight the pairing of Copland’s Lincoln Portrait with John Adams’ The Wound-Dresser. In taking texts from Lincoln and Walt Whitman, both are very different meditations on the inheritance of America’s history.

Story by Manfred Honeck
Featured Photo Courtesy of George Lange
Additional Photo Courtesy of JMilteer Photography

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Seared Duck Breast with Wild Mushrooms

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November 7, 2025

Apple Cider-Brined Pork Chops with Apple Sausage Hash and Whipped-Honey Rodeo Chèvre and Seared Duck Breast with Wild Mushrooms

Chef Cory Hughes of Fig & Ash sears farm-raised duck until the skin is perfectly crisp. He pairs the tender meat with a rich mushroom ragout made from cremini, shiitake, and oyster mushrooms. Served over garlic focaccia crostini and topped with fresh herbs, the dish delivers earthy flavor and comforting warmth in every bite.

Check out some more recipes from our Boxing Match Cooking Competition!

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Seared Duck Breast with Wild Mushrooms

Author: Chef Cory Hughes

Description

This dish combines seared farm-raised duck breast with a savory mushroom ragout made from cremini, shiitake, and oyster mushrooms. Served over garlic focaccia crostini, it’s a rich, aromatic bite that balances crisp texture with deep, earthy flavor.

Ingredients

Scale

For the Garlic Crostini:

1/4 loaf Focaccia
1/4 cup olive oil
3 Cloves Peeled Garlic

For the Mushroom Ragout:

½ cup Cremini mushrooms, sliced
½ cup Shiitake mushrooms, sliced
½ cup Oyster mushrooms, sliced
1 tbsp red miso
2 tbsp tomato puree
2 tbsp tarragon, freshly chopped
1 tbsp thyme, freshly chopped
1 clove garlic, minced

For the Duck:

1 duck breast
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 ½ tbsp coriander
1 tsp dried thyme
1 tsp black peppercorn
1 tsp kosher salt

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Instructions

In a skillet with no oil, toast the coriander. Once it becomes fragrant then add the peppercorns and thyme. Transfer to a coffee grinder and blitz 3 or 4 times. The mixture should be half minced and half chunky. Pour the mixture into a bowl and set aside.
Rub the duck breast with Dijon, salt and coat with the toasted and ground spices.
Place 1T of extra virgin olive oil into a skillet and place the duck skin side down in a medium heat, lower the heat a touch and cook until the fat has almost rendered out (about 4-6 minutes on one side). Turn off the heat and flip the duck to allow the other side to cool. The internal temperature of the duck should be 135 degrees with most of the fat rendered out. Reserve the fat from the skillet, strain before adding to a small container.
Place the cooked breast on a resting rack and allow to cool to room temperature. Once cool to the touch its ready to slice, thin as possible. The best approach is to lay the fat side down and cut through the meat portion first. You will get cleaner cuts.
In a skillet, take the garlic cloves and oil and lightly cook until the garlic is golden brown and soft. Remove the garlic from the skillet and smash with the back of your knife until it resembles a paste. If it is too chunky add some of the garlic oil. Slice your focaccia into 2 finger wide and 6” long crostini and brush the roasted garlic oil on your focaccia. Bake in the oven at 400 degrees for 5 minutes or until golden brown. Set aside.
In the same skillet you made the garlic oil, add the seasoned duck fat and heat it in a skillet on medium-high heat. Add the minced garlic and cook until fragrant. Add the mushrooms and cook until the moisture evaporates and then caramelization begins. Pour any excess fat out into a metal bowl and save for future use.
Deglaze with 2T water then add the miso and tomato puree. Cook until the sauce begins to glaze the mushrooms.
Remove the mixture from the skillet and pace on top of the golden brown crostini.
Drape the sliced duck breast over the mushroom ragout crostini and garnish with either fresh chives or a Dijon aioli.

Notes

Bon appetit!!

Recipe by Chef Cory Hughes
Photography by Dave Bryce
Styling by Rafael Vencio

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Chicken Forestiere, Pearl Onions, Fingerling Potatoes, and Swiss Chard

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November 7, 2025

Chicken Forestiere, Pearl Onions, Fingerling Potatoes, and Swiss Chard and Chawanmushi by Chef Roger Li

The team at Lawrenceville’s Poulet Blue add a touch of fantaisie du chef to the Boxing Match with a French-inspired chicken and mushroom recipe. The Chicken Forestiere, Pearl Onions, Fingerling Potatoes, and Swiss Chard dish combines tender chicken with earthy mushrooms and a velvety sauce, capturing the warmth and comfort of classic French cooking. Elegant yet hearty, it’s the perfect meal for cold nights or a cozy dinner at home.

Check out some more recipes from our Boxing Match Cooking Competition!

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Chicken Forestiere, Pearl Onions, Fingerling Potatoes, and Swiss Chard

Author: Chef Colin Widdon

Description

The dish combines tender chicken with earthy mushrooms and a velvety sauce, capturing the warmth and comfort of classic French cooking.

Ingredients

Scale

Olive oil, as needed
4 Locust Point Farm chicken breasts, skin-on
Salt and pepper, to taste
12 pearl onions, peeled
1 lb fingerling potatoes, rinsed and skin-on
1 bunch Swiss chard, rinsed and chopped
Forestiere sauce (see below)
2 tbsp unsalted butter
Juice of 1/2 lemon
2 tbsp fresh parsley, chopped

For the Forestiere Sauce:

1 lb oyster, shiitake or crimini mushrooms, sliced
3 tbsp unsalted butter
2 shallots, peeled and minced
3 cloves garlic, minced
1 tsp thyme, chopped
2 bay leaves
Salt and black pepper, to taste
1 cup Madeira or dry white wine
2 cups chicken broth
1/2 cup heavy cream

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Instructions

Preheat oven to 450 degrees. Place an ovenproof sauté pan on medium-high heat. Start with a few tablespoons olive oil and add more as needed. Season the chicken breasts with salt and pepper and place skin side down in the hot sauté pan.
Cook for 5 minutes on the stove then move to the oven. Roast for 15 minutes on the skin side or until the internal temperature reaches 155 degrees. Let rest outside of the oven to an internal temperature of 165 degrees.
To prepare the pearl onions and fingerling potatoes, place both in a 4-quart pot filled with cold water to cover. Season to taste with salt and bring to a boil. Reduce to a gentle simmer until both the potatoes and onion are just tender, around 15 to 20 mins. Drain, let dry, and toss with olive oil and salt and pepper. Place on a parchment-lined baking tray and roast for 15 to 20 minutes until caramelized and crispy.
To finish the dish, reheat the chicken in the oven till hot and crispy. Slice into three pieces. Divide the potatoes and pearl onions between 4 plates and place the chicken slices on top. Add the chopped Swiss chard to the pot of forestiere and allow wilting for a few seconds. Fold in the butter and lemon juice. Adjust the seasoning. Spoon the forestiere over the chicken and potatoes. Garnish with the chopped parsley.

For the mushroom Forestiere:

Place a 4-quart pot on medium-high heat. Add the butter and the mushrooms. Cook for 5 to 10 minutes till browned. Add shallots, garlic, thyme, and bay leaves. Season with salt and pepper to taste. Cook for an additional 5 minutes. Deglaze the pan with the Madeira or dry white wine. Reduce by half. Add the remaining ingredients. Bring to a simmer and reduce to medium-low heat, cooking for another 15 to 20 minutes.

Recipe by Chef Colin Widdon
Photography by Dave Bryce
Styling by Rafael Vencio

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Cornmeal Fried Chicken with Wild Honey

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November 7, 2025

Island Brown Chicken Stew and Cornmeal Fried Chicken with Wild Honey

DiAnoia’s Eatery earns its reputation for deliciousness with their kitchen’s crave-worthy Cornmeal Fried Chicken with Wild Honey. She fries it to a perfect golden crisp, then drizzles it with wild honey from local beekeepers. The sweet honey highlights the savory crunch, creating a simple yet irresistible balance of flavor.

Check out some more recipes from our Boxing Match Cooking Competition!

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Cornmeal Fried Chicken with Wild Honey

Author: Chef Heather Ashby

Description

DiAnoia’s Eatery is famous for deliciousness, and Chef Heather Ashby’s fried chicken shows why. Drizzled with wild honey from local beekeepers brings the dish to the next level of goodness.

Ingredients

Scale

2 cups Great River Organic Milling cornmeal
2 tbsp kosher salt + 1 tbsp kosher salt
1 tbsp paprika
2 cups buttermilk
1 Locust Point Farm whole chicken
5 cups oil or shortening for frying
Hackenberg Apiaries wild organic honey, for drizzling

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Instructions

In a shallow dish, combine cornmeal, 2 tablespoons of salt and paprika. Set aside. Fill a separate dish with buttermilk and 1 tablespoon of salt.
Using a sharp knife, separate the whole chicken into drums, thighs, breasts, and wings. Set these pieces in the dish of buttermilk, allowing full coverage. Using a cast-iron or a heavy-bottomed pan with high edges, bring the oil to medium-high heat, 350 degrees.
Individually, take soaked chicken pieces and dredge in cornmeal mixture, heavily coating the chicken. Fry chicken pieces, 2 to 4 at a time, occasionally turning pieces until cooked through. Be careful not to overcrowd the pan and maintain a temperature of 350 degrees.
Check for doneness – the thermometer should read 165 degrees at the thickest part of the breast and nearest to the bone-in thighs and drumsticks. Approximate cooking times
Wings – 5 minutes
Thighs – 12 minutes
Breasts – 12 minutes
Drumsticks -12 minutes
When chicken has finished cooking, drizzle liberally with honey and serve.

Recipe by Chef Heather Ashby
Photography by Dave Bryce
Styling by Rafael Vencio

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Island Brown Chicken Stew

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November 7, 2025

The chefs of Culinary Artists brings some island influence into this dish with lime, cilantro and red pepper flakes – all of which will bring your tastebuds alive. We paired it with a delicious red slaw and loved every bite of it.

Check out some more recipes from our Boxing Match Cooking Competition!

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Island Brown Chicken Stew

Author: Chef Charles Smith

Description

Chef Charles Smith of Culinary Artists brings some island influence into this dish with lime, cilantro and red pepper flakes – all of which will bring your tastebuds alive.

Ingredients

Scale

8 chicken thighs, bone-in, skin on
1 lime, wedged lengthwise
1/4 cup vegetable oil + 3 tbsp for browning
5 tbsp AP flour + more for dredging
1 yellow onion, large, ½-inch dice
1 large green bell pepper, ½-inch dice
3 celery stalks, ½-inch dice
2–1/2 cups hot water
1 tbsp tomato paste
1 tbsp Kitchen Bouquet (or Gravy Master)
1 tbsp garlic, minced (3 cloves)
1 tsp thyme, dried
Salt and pepper, to taste
1/2 tsp red pepper flakes (optional)
3 scallions cut hard on the bias
1 small bunch cilantro or parsley

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Instructions

Wash chicken thighs and then rub with lime wedges. Season with salt and pepper. Allow to rest 1 hour.
Heat 3 tablespoons of oil in a Dutch oven on medium-high heat. Dust and dredge the chicken in flour and brown each piece on both sides. Remove and set aside.
Sauté the onion, green pepper, and celery in the Dutch oven until softened about 3 to 5 minutes. Add 5 tablespoons of flour and 1/4 cup vegetable oil to the Dutch oven, lower heat, and cook, stirring constantly until medium-light brown, 10 minutes.
Slowly add hot water one ladle at a time to make a thick sauce. Add tomato paste, Kitchen Bouquet, garlic, and thyme. Return chicken to the Dutch oven; reduce heat to low and cover. Simmer on stovetop or place in 350-degree oven for 90 minutes.
Season to taste with salt, pepper, and red pepper flakes (if using) and serve with rice and peas or plain steamed rice with extra gravy. Garnish with sliced scallions and cilantro or parsley.

Recipe by Chef Charles Smith
Photography by Dave Bryce
Styling by Rafael Vencio

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Commonplace Coffee-Crusted Steak

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November 7, 2025

Smoked Bacon and Wild Mushroom Rigatoni and Commonplace Coffee-Crusted Steak and Duck Egg with Baked Potatoes, Kale, and Red-Eye Gravy

Speckled Egg co-founder Jacqueline Schoedel doubles down on local with ingredients from Commonplace Coffee and from local farms. Her dish transforms coffee into both a flavor and an experience — a hearty breakfast when paired with a fresh cup, or an indulgent dinner when enjoyed with a dark beer that echoes the coffee notes of the steak. It’s a bold and balanced creation that celebrates Pittsburgh’s local producers while elevating comfort food into something truly memorable.

Check out some more recipes from our Boxing Match Cooking Competition!

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Commonplace Coffee-Crusted Steak and Duck Egg with Baked Potatoes, Kale, and Red-Eye Gravy

Author: Jacqueline Schoedel

Description

Speckled Egg co-founder Jacqueline Schoedel doubles down on local with ingredients from Commonplace Coffee.

Ingredients

Scale

Coffee-Crusted Steak

1⁄4 cup coarse ground black peppercorns
1⁄2 cup kosher salt
1⁄2 cup Paul Family Farms maple sugar
1⁄2 cup Commonplace Coffee granules, finely ground
1 tbsp cumin
1 tbsp coriander
1 tbsp smoked paprika
1 tbsp cayenne pepper
2 Delmonico steaks, 1-inch thick
6 tbsp butter

For the Duck Eggs:

2 duck eggs
1 tbsp butter
Salt and black pepper, to taste

For the Baked Potatoes:

2 baking potatoes
Butter
Kosher salt and pepper, to taste

For the Kale:

3 large or 4 smaller bunches kale, any type (about 11⁄2 pounds)
5 garlic cloves
1⁄4 cup olive oil, plus more for drizzling
Freshly ground black pepper
Kosher salt and pepper, to taste
Parmesan (for serving)
Crushed red pepper flakes (for serving)

For the Red-Eye Gravy:

4 tbsp flour
Pan drippings from steak
1⁄4 cup red wine (the wine that you just opened for a glass)
2 cups of hot coffee (use the leftover coffee from your pot of morning joe)
1 tbsp salt

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Instructions

For the steaks:

One hour before cooking, take the steaks out of the refrigerator and pat dry with a paper towel. Start your potatoes (see below).
Mix your rub ingredients together in a casserole or flat-bottomed bowl large enough for a steak. Taking the steaks one at a time, rub both sides of steak with coffee rub, and rub the mixture into the steaks. Set steaks aside to warm at room temperature. Sip a glass of red wine.
Heat a cast-iron pan over high heat. Place 1 tablespoon of vegetable oil in the hot pan and place the steaks in the pan. Sear the steaks 2 to 3 minutes without lifting or moving them or until crusty and brown. Flip the steaks and place in the oven for 2 to 3 minutes. Cook the steaks until medium-rare (130 degrees internal temperature) or to your liking. Check the steaks’ internal temperatures after 2 minutes, then every minute until they reach the desired temperature. Add 6 tablespoons of butter to the pan and baste the steaks until butter becomes fragrant. Save the pan drippings! We prefer steaks to be cooked to medium (135 degree internal temperature). Remember, the meat will continue cooking after it is removed from the heat source. Remove the steaks from the pan and set them aside; cover with a foil tent to rest 5 minutes before serving.
After resting, slice 1/2-inch slices and plate with kale and baked potato. Top the steaks with duck eggs and red eye gravy (see below).

For the sunny-side duck eggs:

In a nonstick pan over low heat, melt 1 tablespoon of butter. Crack the duck eggs into the pan, and season them to taste with salt and freshly cracked black pepper. Let the eggs cook on one side very gently for a couple of minutes, or until the whites just set but the yolks remain runny. Top rested steaks with eggs and sprinkle them very lightly with salt.

For the potatoes:

Preheat oven to 450 degrees. Cut a cross into the potatoes. Put the potatoes on the upper rack of the oven – straight on the rack, not a baking tray. Cook 1 to 2 hours (usually closer to 2). When they feel crunchy on the outside, pull the rack out, cut open the potatoes again to release the steam, then put them back into the oven. The important thing is to not turn down the oven as they go soggy and lose their crunch. After 10 minutes, serve immediately with loads of butter, salt, and pepper.

For the kale:

Bring a large pot of salted water to a boil. Strip kale leaves from ribs and stems, then tear leaves crosswise into 2- to 3-inch pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat 1/4 cup oil in a large heavy pot over medium heat. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

For the red-eye gravy:

While the steak is resting, return your cast-iron skillet to medium low-heat, add the flour, and whisk thoroughly. Cook the flour on medium-low until it smells like buttered popcorn, 2 minutes. Add the red wine and coffee slowly while whisking the roux. Add salt, bring to boil over medium low heat. Once boiling, turn down to simmer. Ladle over sliced steak.

Recipe by Jacqueline Schoedel
Photography by Dave Bryce
Styling by Rafael Vencio

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Smoked Bacon and Wild Mushroom Rigatoni

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November 7, 2025

Did you hear someone say bacon? The team at Burgatory channels big-bacon energy into his crowd-pleasing and incredibly delicious pasta recipe. Crispy bacon takes center stage, adding smoky depth and rich flavor to every bite, while creamy sauce and perfectly cooked pasta bring it all together. It’s indulgent, comforting, and guaranteed to make any weeknight dinner feel like a special occasion.

Check out some more recipes from our Boxing Match Cooking Competition!

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Smoked Bacon and Wild Mushroom Rigatoni

Author: Chef Vince Picone

Description

Chef Vince Picone from Burgatory channels big-bacon energy into his crowd-pleasing and incredibly delicious pasta recipe.

Ingredients

Scale

1 lb of fresh rigatoni
1 lb of smoked uncured sliced bacon, medium diced
7 oz maitake mushrooms, chopped
8 oz crimini mushrooms, chopped
4 oz fresh shallots, quartered and sliced very thin
5 large cloves of fresh garlic, minced
1 tsp of crushed red pepper flakes (optional but recommended)
Juice of one fresh lemon
1 cup of good white wine, one you’ll enjoy with dinner
1 pint of organic grass-based heavy cream
3 oz St. Malachi cheese, feather-shredded on a grater
3 oz 7 Sisters cheese, feather-shredded on a grater
2 tbsp fresh basil, chopped
2 tbsp fresh thyme, picked and chopped
1 bunch of fresh scallions, cleaned and sliced thin

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Instructions

In a large sauce or stock pot, add enough water for pasta; add 1 teaspoon of kosher salt and bring to a boil. Cut to a simmer and have ready for pasta later.
In a large nonstick sauté pan over medium heat, add smoked bacon and begin rendering until brown and crispy. Take about 1/4 of the cooked bacon and reserve. Add all mushrooms and sauté until blended with bacon for a few minutes. Add shallots, garlic, and crushed red pepper (if using)) and continue to sauté until shallots are soft and garlic has browned slightly. Once all ingredients have come together, add the lemon juice and white wine to deglaze the pan. Make sure you scrape all the good flavors from the bottom of the pan.
Once you’ve done that, reduce liquid until mostly dry (au sec). Add heavy cream and 3/4 of the prepped cheeses, bring sauce to a simmer and continue to stir; reduce by half or a little less depending on desired thickness. Add prepared herbs and fold into the sauce and turn off heat source.
Turn up heat in the stock pot and bring water to a boil; add rigatoni and cook for about 5 minutes or less depending on desired tenderness. Fresh pasta takes less time to cook, so check on them. Once pasta is cooked, strain in a colander. When pasta is ready, fold into the sauce in the pan. Plate pasta in a large serving bowl, add any remaining sauce. Top with remaining cheeses, cooked-off bacon, and sliced scallions.

Recipe by Chef Vince Picone
Photography by Dave Bryce
Styling by Rafael Vencio

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Pittsburgh Events: Your Guide to November 24-30

By

Kylie Thomas

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November 7, 2025

Two women dance at a party in Pittsburgh in Christmas pajamas.

The week of Thanksgiving can be a lot but we’re here to make sure you have a bit of fun along the way! This week of November 24-30 in Pittsburgh is a break away from the chaos of the holidays and being around your extended family. The next time you find yourself needing a breath of fresh air or even just a moment out of the house, turn to these events to remind you of how great life can be. Or, if you’d like, you can make any of these events a family affair to create memories for those both young and old.

Pittsburgh Events Happening November 24-30

The Complete Brandenburg Concertos — Photo Courtesy of Chamber Music Pittsburgh

Bach’s Complete Brandenburg Concertos

November 24, Carnegie Music Hall

Chamber Music Pittsburgh celebrates its 65th anniversary season with a rare performance of J.S. Bach’s complete Brandenburg Concertos. Presented in partnership with Carnegie Mellon University’s School of Music, the concert features CMU students and faculty as well as members of the Pittsburgh Symphony Orchestra, and guest artists performing these six Baroque masterpieces on modern instruments.

Les Misérables

November 25-30, Benedum Center

All you theater kids, this one is for you. Do you know all the words to “On My Own” and make everyone at your karaoke booth listen to it? Now, you can see Les Mis live and hear the musical for yourself, directed by Cameron Mackintosh in what the Daily Telegraph called “a reborn dream of the production.”

Ditch Day Pittsburgh “Thanksgiving Eve” Edition

November 26, Velum Fermentation

Kick off the holiday season early at Ditch Day Pittsburgh’s “Thanksgiving Eve” celebration. Hosted at Velum Fermentation, this daytime party invites guests to relax, sip, and enjoy good company before the holiday rush begins. With craft drinks and festive vibes, it’s the perfect way to start the long weekend.

Two musicians play on stage, one at a piano one at a drum set. — Photo Courtesy of Kelly Strayhorn Theater

Suite Life: A Celebration of Billy Strayhorn & Gene Kelly

November 29, Kelly Strayhorn Theater

This beloved holiday concert reimagines classics by Pittsburgh legends Billy Strayhorn and Gene Kelly. To honor their legacy, come groove to a Cuban beat as we welcome back musical director Hugo Cruz, who incorporates Latin percussion to reimagine their works. With direction by Pria Dahiya, lighting design by El Wolhardt, and special musical guests.

A pale building outside on a blue sky background.

Honeycomb Holiday Market

November 29, The Maverick

Skip the online carts and celebrate Small Business Saturday in person at the first-ever Honeycomb Holiday Market. Hosted by Honeycomb Credit, this free event brings together more than 30 local vendors. Discover handcrafted goods, baked treats, holiday décor, and much more to get your holiday shopping done early.

Story by Kylie Thomas
Featured Photo Courtesy of Ditch Day Pittsburgh

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Chawanmushi by Chef Roger Li

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November 7, 2025

Umami founder Chef Roger Li sees gold in the farm-fresh eggs produced by farmers throughout the Pittsburgh region. His Asian egg-custard recipe is a must-try side dish for your next roasted meat dinner entrée or veggie-forward brunch.

Check out some more recipes from our Boxing Match Cooking Competition!

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Chawanmushi

Author: Roger Li