Home Blog Page 99

Hello Neighbor’s Neighborhood Nosh Puts the Fun in Fundraiser

0
Partygoers enjoy themselves in a dimly lit room for the Neighborhood Nosh at Hello Neighbor.

As the birthplace of Mister Rogers’ Neighborhood, Pittsburgh knows a thing or two about being a good neighbor. But Hello Neighbor, a Homewood-based nonprofit that provides support to immigrants and refugees, takes it a step further. CEO Sloane Davidson and her team make it a mission to uplift Pittsburgh’s newest neighbors in thorough and culturally sensitive ways, helping them find healthcare, housing, education and more. At a time when tensions around immigration reform and immigrants’ roles in their communities are higher than ever, in-person programming is one of the best ways to let people know about Hello Neighbor’s mission. That’s where the Neighborhood Nosh, the fundraiser Davidson has spearheaded over the past few years, comes in.

Hello Neighbor’s Neighborhood Nosh Will Put the Fun in Fundraiser

“The concept of the event is framed around giving a few awards to dedicated supporters of Hello Neighbor in a few categories. We have 4 awards we give out New Neighbor Champion, New Neighbor Advocate, Good Neighbor, and Volunteer of the Year,” Davidson said.

The Neighbor Champion is a community leader in the town of Duquesne, Brian Stowell, who Davidson describes as a “great person and great teacher.”

The New Neighbor Champion will go to controller and mayoral candidate Corey O’Connor, who Davidson said has been a supporter of Hello Neighbor from the get-go. “He came to the very first Hello Neighbor event when I had literally just named it Hello Neighbor and set it up at the Shop [former venue in Homewood],” Davidson said.

This year’s Good Neighbor is Kimpton Hotel Monaco, which has employed many of Hello Neighbor’s clients. “They say that they no longer have trouble hiring, as many other businesses downtown have,” Davidson said. “There’s sort of that narrative in the region, but Kimpton has been really vocal that they’ve solved that problem. They’ve found a way through this negative stereotype our region doubles down on. They’ve been fantastic.”

The Volunteer of the Year in 2025 is not just one person, but a whole collective: The Church of the Ascension in Shadyside. “Usually we only do one, but Church of the Ascension far and away has been our biggest supporter for volunteers, so, we’re highlighting all of them!” Davidson said.

Celebrating Pittsburgh’s Immigrant-Owned Restaurants

But the Neighborhood Nosh is not just about community-members receiving awards. Davidon stressed it’s also meant to be fun, something many fundraisers miss out on. “The feedback I got for days afer the first one was ‘that was actually really fun.’ And I was like ‘I know, I’ve been to so many of these that are terrible,’” Davidson—who has a long career in philanthropy and digital marketing and has attended many a fundraiser—said. “But truly, it’s a good time and people were straight up shocked that that was even possible. I’m really proud of that and I think it’s a really big differentiator. We put the ‘fun’ in fundraiser.”

Part of what makes the party such a good time is the food. Davidson explicitly picks venues where Hello Neighbor can bring its own food. The 2025 Neighborhood Nosh will feature local Syrian, Afghan, Guatemelan, Uzbek, and Congolese restaurants, among others. “I’ve been to as many rubber chicken dinners downtown as you,” Davidson said. “This is not that.”

Many of the featured restaurants are employers for Hello Neighbor’s clients. “We used to do more of a cookie table style with just sweets from immigrant-owned restaurants, but there was too much of a sugar crash,” Davidson remembered. “People were just crawling out the door.” So, the last few iterations of Neighborhood Nosh have had full entrees with both savory and sweet options, plus an open bar and live music, including this year from an African musician currently on a world tour, Davidson hinted.

A Way to Find Joy in Darkness

Rather than scale tickets and have VIP access, Davidson opted to make the tickets all one price. The tickets for the Neighborhood Nosh are a flat 150, which, in today’s economy is essentially the price of one meal at a moderately-priced restaurant. Over 80% of every donation will go directly to supporting Hello Neighbor’s programming.

It’s undeniable that 2025 is a fraught moment for conversations around immigration. “There was a lot of talk of ‘Do we do this event at all? What is there to celebrate this year? But I ultimately do believe that we need to highlight our clients and our incredible businesses and our community neighbors who are putting themselves forward to help their new neighbors,” Davidson said. Events like the Neighborhood Nosh put a face to the advocates doing the work to help refugees. It puts in real context the fact that refugees could be your neighbor, someone you share a meal with.

“I hope people leave the event with a feeling of hope, community, and resilience,” Davidson said. “Hope, because despite the politics, media, and hardship that many of our immigrant families are facing, we’re still human and we can still come together and celebrate.” She’s going into the Neighborhood Nosh with one of her personal philosophies: “Even if 23 hours out of a day can be hard, can you have 1 hour of joy?” For a good cause, the Neighborhood Nosh promises far more than just one hour of joy.

Story by Emma Riva
Photo courtesy of Hello Neighbor

Subscribe to TABLE Magazine‘s print edition.

Autumnal Equinox Bath Ritual

0
A woman in a white dress sits on a wooden floor, lighting a candle next to a large basin of water with rose petals floating in it.

Until recently, Leslie McAllister was the owner and in-house tarot reader of Ceremonial, a Point Breeze ritual and ceremonial lifestyle store. She curated tools, companions, books, supplements and candles for sacred ceremonies. Though the shop is closed, the importance of ritual remains prominent for Leslie. Ritual is “about creating and interacting with the sacred. It’s about making something special, to give it a greater power. It is useful in helping us humans to make the everyday intentional,” explains Leslie. She likens it to the way Japanese culture creates divinely sacred tea ceremonies, with details right down to how to steep the tea and pour the tea. We can all add that level of intention in our lives by following our intuition.

Leslie adds, “By listening and honoring your own inner wisdom you begin to see how you already, organically, find ritual in your daily life. We humans need this, especially now, and it’s one area of our life that many have forgotten. To bring it back can really help to shift consciousness. I have the honor of witnessing my community find their own innate ritual practices. And often, they have been ancestrally/generationally handed down. It’s a definite ‘wow’ moment for them.”

An Autumnal Equinox Bath Ritual

Introduce a bit of ritual into your life and prepare this Autumnal Equinox Bath on the fall equinox, which will occur on September 22 in the Northern Hemisphere.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A woman in a white dress sits on a wooden floor, lighting a candle next to a large basin of water with rose petals floating in it.

Autumnal Equinox Bath


  • Author: Quelcy Kogel

Description

Take the most relaxing bath with the renewing energy of autumn. 


Ingredients

Scale
  • Relaxing music
  • Cedar bundle or preferred sacred smoke
  • 2 cups Pink Himalayan Salt
  • 1 tbsp honey
  • 5 to 10 drops frankincense essential oil
  • 5 to 10 drops bergamot essential oil
  • Quartz crystal and carnelian
  • 2 white taper candles
  • Your favorite fall flower
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 bunch rosemary


Instructions

  1. Prepare this bath on the equinox. Alternatively, you can create this experience as a foot bath. Fully clean your bathroom and then shower/tub. Light your sacred smoke and cleanse the space to clear energy and prepare the space for the bath. Draw your bath. Drop in the ingredients, and stir your bath with the intention for clearing and charging your physical body and auric field.
  2. Place the quartz in the water and say, “By water and earth, I am now clear of unwanted energies that keep me from my highest and best good.”
  3. Place the carnelian on the tub’s ledge and say, “Carnelian, may your passion, vigor and vitality warm me this season and keep me rooted in the stamina and motivation I need.”
  4. Light the candles and say, “May the fire and light of these candles illuminate the fire and light within me.”
  5. As you soak, feel a beautiful white, pearlescent light shower you with healing energy. Breathe in this light in four counts. As you exhale, breath out a black smoke in four counts. Continue this until you feel peaceful and clear.
  6. As you fully submerge, ask the water to cleanse you and take away any other low vibration, heavy, or negative energies. In this moment, spend some time visually experiencing you: on your best day, achieving a task, or simply enjoying your life.
  7. Once complete, give thanks, rejoice! Step out of the tub backwards to leave all energy behind and come out anew. Ask the water to take the unwanted energies back to the earth to be transmuted to light.
  8. Do not dry off: sit and record any feelings, thoughts or visions for your happiness. Extinguish your candles with a candle snuffer, but do not blow them out. They now hold your energy and intention. You may relight them again for peace and purity.
  9. You may offer the flowers, fruit, and rosemary to the river as a gift to the divine for your healing and clearing.

Story and Styling by Quelcy Kogel
Photography by Matt Dayak

Subscribe to TABLE Magazine’s print edition.

Sweet Potato Rounds with Bacon & Pecan Glaze 

0
Sweet potato rounds sit on a brown plate beside a drink on the dinner table.

Whenever you need a side dish that goes outside the basic baked sweet potato or sweet potato casserole, these Sweet Potato Rounds are your answer. Small circles of sweet potatoes with a crispy texture toss in a sweet and salty bacon pecan glaze. Talk about the perfect way to cut fatty meats or rich main dishes. Try making a bowl-full for your next family dinner or holiday party and watch as those you love eat in satisfaction.

A brown plate of sweet potato rounds on a dinner table.

Other Sweet Potato Recipes

Sweet Potato and Corn Fritters

Homemade Sweet Potato & Black Bean Empanadas

Sweet Potato Rosettes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A brown plate of sweet potato rounds on a dinner table.

Sweet Potato Rounds with Bacon and Pecan Glaze 


  • Author: Meg Van Dyke

Description

Crunchy sweet potato rounds with crumbles of bacon in a pecan glaze.


Ingredients

Scale
  • 5 large sweet potatoes
  • Canola oil for frying
  • 1 cup yellow corn meal

For the bacon & pecan glaze:

  • 2 cups diced bacon
  • 1.5 cups of pecans (whole)
  • 5 scallions (diced and save some green for garnish)
  • Juice from 1 lemon
  • 1/4 cup molasses
  • 1 cup syrup
  • 1/2 tsp red pepper chili flakes
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter
  • Salt and Pepper


Instructions

  1. Bake potatoes in 400 degree oven until fork tender.
  2. Let slightly cool and then remove skin.
  3. Cut into 1/2” rounds and coat with corn meal.
  4. Fry in oil (in batches) over medium heat until brown.
  5. In a separate, large frying pan, cook bacon until almost crispy. Add in pecans and scallions and toast for 1-2 minutes. Add remaining ingredients and simmer until reduced. Add butter right before serving.
  6. Drizzle glaze on top of prepared potatoes and finish with scallions, salt and pepper.

Recipe by Meg Van Dyke
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.

Corn Casserole 

0
A round skillet in the corner of corn casserole beneath a drinking glass.

Biscuits… cornbread… they’re both basic in comparison to this recipe for Corn Casserole. Amp up your side dishes this holiday season with a crisp, cornbread like cake infused with corn kernels, onion, and green peppers. Each slice is savory with a soft middle that can soak up that extra gravy on your plate. You could even serve this dish before dinner if you so choose to keep appetites at bay as the turkey or ham finishes up.

A round pot of corn casserole on a table next to a drink.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A round pot of corn casserole on a table next to a drink.

Corn Casserole 


  • Author: Grammie Ruth Dawson

Description

A crumbly, cornbread-like casserole meets fresh spoonfuls of corn kernels.


Ingredients

Scale
  • 3/4 cup of diced white onion
  • 1 cup of diced green pepper
  • 1 stick butter
  • 3 cans creamed corn
  • 3, 10-oz bags of frozen corn
  • 6 eggs, beaten
  • 1.5 cups Pepperidge Farms Bread Crumbs 


Instructions

  1. In a large saucepan, sauté onion and pepper in butter over medium heat until cooked.
  2. In a large mixing bowl add next 4 ingredients.
  3. Take the mixture from your bowl and add to the saucepan (mix well together).
  4. Add to a 13×9 greased casserole dish and sprinkle more bread crumbs on top.
  5. Bake at the 375 for 50-60 minutes.

In case your corn cravings are still sticking around, try our Best Corn Recipes On and Off the Cob.

Recipe by Grammie Ruth Dawson
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.

Filling (Stuffing) Balls

0
A basket full of filling (stuffing) balls on a dining table on top of a white napkin.

Everyone dines on some sort of stuffing or filling during the holiday season. Often, there’s an argument on what the right type to make is, but have you ever considered Filling (Stuffing) Balls? In a roll-like shape, these bundles piece together a mix of white, rye, and wheat breads, onion, celery, and a binding agent. Imagine your usual holiday stuffing but in a new ball form, allowing you to crumble off pieces or the kiddos to eat straight out of their hands.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A basket full of filling (stuffing) balls on a dining table on top of a white napkin.

Filling (Stuffing) Balls


  • Author: Wendy Flecker

Description

A new way to upgrade your stuffing game.


Ingredients

Scale
  • 10 cups bread (7 cups white bread, 1 1/2 wheat bread, 1 1/2 rye), diced
  • 1 stick of butter
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 2 1/2 tsp parsley
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/2 cup cold water


Instructions

  1. Sauté the onions, celery parsley, salt and pepper in butter over medium heat until soft.
  2. In a separate bowl, add 2 eggs and cold water.
  3. To that mixture add the onion & celery mixture and then add bread.
  4. Allow mixture to sit for 20 minutes.
  5. Roll into balls and put in prepared/greased muffin pan.
  6. Bake for 20-25 minutes at 350.

Looking for a vegan alternative? Our Best Vegan Stuffing has you covered.

Recipe by Wendy Flecker
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.

Mummum’s Carrot Casserole  

0
A white tray full of Carrot Casserole with a white sauce and pistachios on top.

Where there’s a vegetable, there’s a casserole to follow! This Carrot Casserole is a rainbow of flavor in one dish that’s perfect for a cozy weeknight dinner or a special occasion side dish. Madonna Mae Holtz’s recipe combines tender, steamed rainbow carrots with a creamy, tangy sauce made with mayonnaise, sour cream, and horseradish. The touch of honey adds a subtle sweetness, while the crushed pistachios provide a delightful crunch over top. It’s a simple yet elegant dish that’s sure to become a new favorite for the whole family (yes, that includes the picky eaters). You could even serve our Earthy Carrot Bloody Mary alongside your dinner to match your casserole.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white tray full of Carrot Casserole with a white sauce and pistachios on top.

Mummum’s Carrot Casserole  


  • Author: Madonna Mae Holtz

Description

Changing the way you use carrots in your side dishes.


Ingredients

Scale
  • 1 bunch rainbow carrots
  • ¼ cup mayo
  • ¼ cup sour cream
  • 2 tbsp minced onion
  • 2 tbsp horse radish
  • Parsley/paprika to taste
  • 1 tbsp honey
  • Handful crushed pistachio


Instructions

  1. Slice carrots lengthways and steam in a small amount of water until just tender.
  2. Drain liquid.
  3. Combine mayo, sour cream, minced onion, horseradish, parsley, paprika in a bowl.
  4. Lay carrots in a casserole dish and top with sour cream mixture.
  5. Bake at 375 until brown (15 minutes).
  6. Top with sour cream mixture, drizzle with honey and sprinkle with crushed pistachios.

Recipe by Madonna Mae Holtz
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.

Chef Joey Hilty of The Vandal Builds a Fall Feast

0
Chef Joey Hilty, smiling and wearing a denim shirt, sits at a dark table filled with a large family-style meal including a Caesar salad, plates of sliced meat with sauce, and glasses of red wine, set against a bright window.

Joey Hilty, co-owner of Lawrenceville restaurant The Vandal, describes his recipe development process as very millennial: “I grew up with everything at my fingertips, whether it be the internet or all of the cookbooks that exist up to this point. What I usually do is try to taste the idealized version of the dish I’m trying to create.”

Chef Joey Hilty of The Vandal’s Fall Feast

That said, we’d call this an ideal spread for fall — beautifully seasonal, comforting, and also full of classic flavors. Start with a curated collection of antipasti for the table, says Hilty, who views those little plates of goodies as essential to creating a communal feeling. “Trying new things, experiencing a sensory sort of thing together, is what keeps all of us coming back for more.”

A large braised lamb shoulder in a cast iron pan, topped with dill and mushrooms, surrounded by toasted bread, chili peppers, and small bowls of salt and pepper.
Roasted Lamb Shoulder

The focal point of the meal is roasted lamb shoulder. It’s balanced with a sweet and also sharp mostarda Mantovana, an Italian take on quince chutney. On the side, creamy and crispy rösti potatoes, bejeweled with trout roe, crème fraîche, as well as sprinkles of chives and dill. Serve a simple salad of greens with Hilty’s sherry vinaigrette — and a delicious depth of flavor comes together with a snap.

A colorful Potato Rösti with smoked trout roe, crème fraîche, and dill is artfully arranged on a brown plate. Surrounding the plate are small bowls of the garnishes: Crème fraîche, Chopped dill. Chopped chives, and Trout roe. Potato Rösti recipe
Crispy Rösti Potatoes

For dessert, Joey recommends his horchata-inspired rice pudding, topped with tender, candied bites of pumpkin. “It’s sweet, salty, and earthy all at the same time,” he says.

Rice Pudding with Candied Pumpkin and Caramel sits in an orange and brown bowl. Bowls of candied pumpkin, and caramel sit below the pudding. Rice Pudding recipe
Rice Pudding

PA Wines Recommends:

With Joey’s salad with sherry vinaigrette, Sauvignon Blanc’s acidity flirts with the dressing’s tangy bite.

Alongside the lamb shoulder and rösti potatoes, Carmine’s dark fruit and body round out the complex flavors.

A dessert-style Riesling will join the caramel and pumpkin in a sweet ending to a wonderful meal.

Story by Nicole Barley
Styling by Keith Recker
Photography by Dave Bryce
Wine Pairings by Alexandra Cherniavsky for PA Wines
Dinnerware by East Fork Pottery and Steelite
Flowers by Pisarcik Flower Farm
Photographed on location at Justabout Farms by Eddy Homes

Subscribe to TABLE Magazine’s print edition.

Portuguese Fried Eggs with Grilled Halloumi, Chorizo and Zhoug

0
A Spanish breakfast with fried eggs and chorizo, grilled halloumi cheese with green peppers, and bowls of zhoug sauce and orange juice, all served with toasted bread.

If you’re looking for the perfect over-easy egg, you’ve found it: chorizo and eggs. Make Portuguese Fried Eggs in the leftover drippings from fried chorizo. This provides a glistening coating of natural oils and deep flavors in which the eggs dance while cooking until the edges reach the perfect crispiness.

Portuguese-Influenced Fried Eggs

Mediterra Cafe Executive Chef Aniceto Sousa says, “We grew up eating these ingredients. My mom would make Portuguese chorizo and eggs, crispy around the edges and with a dippy yolk, to eat with bread. That was our really simple, easy Saturday morning breakfast.”

Along with the Chorizo and Eggs, Sousa serves a grilled halloumi cheese, which is a perfect accompaniment to this traditional Iberian breakfast dish. The zhoug sauce adds a contemporary herbiness to the whole affair.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Spanish breakfast with fried eggs and chorizo, grilled halloumi cheese with green peppers, and bowls of zhoug sauce and orange juice, all served with toasted bread.

Fried Eggs with Grilled Halloumi, Chorizo and Zhoug


  • Author: Aniceto Sousa

Description

Travel around the world just by changing up your breakfast table. 


Ingredients

Scale

For zhoug sauce:

  • ½ cup parsley
  • 1 cup cilantro
  • 2 garlic cloves
  • ½ tsp ground cumin
  • ¼ cup extra-virgin olive oil
  • 1 tsp salt
  • 2 wax peppers
  • 4 tbsp rice wine vinegar

For eggs:

  • 1 package (1 lb) fresh Spanish chorizo
  • 4 eggs
  • Salt, pepper, and smoke paprika
  • 4 tbsp canola oil
  • 1 package (250 grams) of halloumi cheese, sliced into 4 equal slices


Instructions

For zhoug sauce:

  1. Combine all ingredients in blender. Puree until smooth, set aside.

For eggs:

  1. Slice chorizo into ½-inch slices on the bias.
  2. Heat sauté pan with 2 tablespoons canola oil over medium heat. Fry chorizo until crisp on both sides, 5 to 6 minutes. Remove and keep warm.
  3. Fry eggs sunny-side up in leftover chorizo renderings and oil to preferred doneness, seasoning with salt, pepper, and sprinkle of smoked paprika.
  4. In separate nonstick sauté pan, heat 2 tablespoons canola oil to high heat. Pat slices of halloumi with paper towel to dry and add to oil to sear cheese until crisp on one side, 2 to 3 minutes. Turn and heat second side until cheese is completely heated through and crisp. Remove to paper towels.

For plating:

  1. Smear spoonful of sauce across platter top with eggs, halloumi, and chorizo. Serve with bread.

Recipe by Chef Aniceto Sousa
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Roasted Brussels Sprouts with Sautéed Mushrooms & Crispy Shallots 

0
A white dish holds Roasted Brussels Sprouts with mushrooms and shallots, all sitting at a dinner table in front of a candlestick.

There’s no need for boring, boiled Brussels sprouts on the dining table. Instead, Roasted Brussels Sprouts introduce a crispy, flavorful change of pace. We take things even further by adding in oyster mushrooms cooked in a wine reduction as well as quick-fried shallots. This blend of textures and Earthy essences create an exquisite side dish that you may look forward to more than the main dish.

What’s So Nutritious About Brussels Sprouts?

Brussels sprouts are an underrated vegetable in our book. They are a nutritional powerhouse full of vitamins, minerals, and antioxidants. To start, Brussels sprouts are an excellent source of vitamin C, which is vital for immune function, as well as vitamin K, which is essential for blood clotting and bone health. These bulbous vegetables are also high in fiber to aid in digestion and helps to regulate blood sugar levels. On top of all of this, Brussels sprouts contain powerful antioxidants that can help protect against cell damage and inflammation.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white dish holds Roasted Brussels Sprouts with mushrooms and shallots, all sitting at a dinner table in front of a candlestick.

Roasted Brussels Sprouts with Sautéed Mushrooms & Crispy Shallots 


  • Author: Jason Esser

Description

This recipe is a way you won’t mind eating Brussels sprouts.


Ingredients

Scale
  • 4 lbs Brussels sprouts, trimmed and halved
  • ⅓ cup olive oil
  • ¾ tbsp minced garlic
  • 1 ¼ tsp salt
  • ½ tsp black pepper

For the shallots:

  • 1 ¼ cups vegetable oil
  • 6 large shallots, thinly sliced

For the mushrooms:

  • 7 tbsp unsalted butter, divided
  • 1 ½ lbs oyster mushrooms, cleaned and torn into pieces
  • ⅓ cup dry white wine
  • 1 ¼ tbsp fresh thyme, finely chopped
  • ¾ tsp salt
  • ½ tsp black pepper
  • ⅔ cup water


Instructions

For the Brussels sprouts:

  1. Preheat the oven to 450°F.
  2. In a large mixing bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
  3. Spread them cut-side down on two large baking sheets, ensuring they have space to roast properly.
  4. Roast for 30-40 minutes, flipping halfway through, until they develop a deep golden color and crispy edges.

For the shallots:

  1. Heat vegetable oil in a deep skillet over medium-low heat until it reaches 250°F.
  2. Add the shallots in batches, frying until golden and crispy, about 3-5 minutes per batch. Stir occasionally for even cooking.
  3. Remove with a slotted spoon and drain on a paper towel-lined plate, spreading them out so they crisp as they cool.
  4. Once all shallots are fried, discard the oil or save it for another use.

For the mushrooms:

  1. In the same skillet, melt 6 tbsp butter over medium-high heat.
  2. Add the oyster mushrooms, stirring occasionally, and cook for 6-7 minutes until tender and lightly browned.
  3. Pour in the white wine, then add thyme, salt, and black pepper. Stir well and simmer until the wine reduces, about 2 minutes.
  4. Add the water and the remaining 1 tbsp butter, stirring until the butter fully melts and the sauce slightly thickens.

To assemble:

  1. Transfer the roasted Brussels sprouts to a large serving dish.
  2. Spoon the sautéed mushrooms and sauce over the Brussels sprouts, gently mixing everything together.
  3. Sprinkle with crispy shallots, reserving extra for serving on the side.

Recipe by Jason Esser
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.

End of Summer Menu Updates to Toast to Good Times

0
Plates of food from Altius's end of summer menu.

Summer is never long enough. But the end of the season has a special energy. The long afternoons, buzzing cicadas, and gentle, fragrant breezes are a reminder that, while all good things must come to an end, it’s essential to cherish them in the moment. It’s the perfect time to sit down outdoors at your favorite Pittsburgh restaurant and enjoy end of summer. The themes of our chef menu updates are tomatoes, seafood (we spotted more than one Chilean sea bass special), and sweet cocktails: all great ways to indulge one last time before fall really sets in. But don’t look ahead to colder, greyer days. Allow food to ground you in the present and make the best of summer while it lasts.  

End of Summer Menu Updates to Toast to Good Times

A plate of tomatoes from Fet-Fisk for a summer menu update.
Courtesy of Fet-Fisk

Fet-Fisk

Nik Forsberg and his team have had a hell of a year. Post-James Beard Finalist crowning, they’re continuing to provide high-quality Nordic food that responds to seasonality for their end of summer menu. For tomato season, one new special is Thick-Sliced Oxhart Tomatoes dressed in a fines herbes oil and fresh chopped dill, and served over top a smoked almond dressing. This dish is not vegan and delicious. The bar staff is also debuting a Tequila Sunrise—the perfect summer drink—but with a Fet-Fisk twist of house aquavit and lingonberry.

A cucumber soup from Apteka with a piece of bread beside it.
Courtesy of Apteka

Apteka

At Apteka, Tomasz Skorowonski and Kate Lasky have added several seasonal dishes for August. As with much of their menu, you’ll need to swallow your pride when trying to pronounce them as you order them, but the result is well worth the potential embarrassment. First, the Kapuśniak Pomidorowy is a sweet and sour soup with tender summer cabbage and first tomatoes. As a main, the try the Mamałyga z Bakłażanem. (FYI: The ł is pronounced like an English “w” and the  ż is pronounced like an “s.” You’re welcome). This literal mouthful of a dish is polenta, eggplant, sweet/sour roast, walnut, almonds, and green tomatoes. Or, cool off with Tarator, chilled yogurt and cucumber Bulgarian soup, delicious and much easier to pronounce.

A plate of bananas from Altius in Mt. Washington.
Courtesy of Altius

Altius

The summer sunset from Mt. Washington is one of Pittsburgh’s most beautiful sights, and Altius is the perfect spot to look at it. Start off your meal with the Asian-fusion Footprints Farm Duck Confit Bao Bun or the decadent Ora King Ceviche. For fish lovers, the Chilean Sea Bass makes a flavorful summer entrée with basil pesto, grilled summer vegetable ratatouille risotto, tomato confit, and Parmesan frico. Finish off with the over-the-top work of pastry artistry that is the Banana Trois: banana milk diplomat, brown butter wafer, banana milk anglaise, milk sponge, banana semifreddo, and caramelized banana.

A plate of food from Bistro 19 in Mt. Lebanon.
Courtesy of Bistro 19

Bistro 19

Tomato is everywhere, and Bistro 19 is no exception. The Heirloom Tomato Salad uses the freshest seasonal tomatoes with Burrata di Bufala. The Orange Poppy is another delicious addition, with mixed greens, dried cranberries, pecans, goat cheese, house made orange poppy dressing. If you’re craving a big plate of pasta, the Truffle Pasta elevates comfort food with shaved truffles, parmesan grana, artichoke hearts, sundried tomatoes, and roasted red peppers.

A plate of pasta from Dish in a white plate with herbs on it.
Courtesy of Dish Osteria

Dish Osteria

At Dish, you can get several new pasta dishes this August. The vegetarian option Mafaldine ai Funghi Selvaggi has almost every type of mushroom you can think of: garlic and shallots with wild pacific north west lobster mushrooms locally foraged chicken of the woods and cultivated oyster mushrooms. But there’s plenty for meat eaters, too. It’s hard to find rabbit on the menu at Pittsburgh restaurants, despite that its status as an Italian country cooking classic, and Dish is now offering it in the Mafaldine al Sugo di Coniglio. That plate is South Carolina Blue Ridge Farm rabbit, red and yellow Carmen peppers, mushrooms and fennel, Parmigiano Reggiano, and thyme.

A series of cocktails from downtown Pittsburgh restaurant The Commoner.
Courtesy of The Commoner

The Commoner

For an upscale and atmospheric meal out downtown, The Commoner is an ideal spot. For summer, diners can enjoy seafood like the Rock Shrimp with sweet corn butter sauce, Chorizo oil, and summer squash; and the Bass with Thai basil sauce, Coldco Farms zucchini, and fennel salad. Two new cocktails play on fun summertime nostalgia themes—the Godzilla Returns has Hake Vodka, sake, midori, honeydew melon soda, matcha, and lime, while the Ice Cream Party has Hennessy VS, amaretto, clarified ice cream, and cone foam.

A series of cocktails from Palm Palm.
Courtesy of Palm Palm / Laura Petrilla

Palm Palm

Palm Palm is one of the new kids on the block in the Pittsburgh dining scene, and it debuted at the perfect time. The beachside vibes will continue even into the autumn, but for now, soak up the end of the summer with Pommes Frites & Caviar, Shrimp Ceviche, and Whole Branzino. The Tuna Taco withcucumber, scallions, and spicy mayo served in a jicama shell is a particularly good summer snack. We can’t wait to see what Palm Palm does with their menu next.  

A spinach and feta dish from Khalil's in Oakland.
Courtesy of Khalil’s

Khalil’s

Middle Eastern cuisine is ideal summer food, with the right nutrients to refresh your body and cool down your soul in the heat. At Khalil’s, a new addition for summer is the Fatayer Bi Jibney. This delicious new appetizer is made with cheese, spinach, and egg then wrapped in fresh baked dough. For something you don’t see every day in Pittsburgh, try The Flirting Camel, made with camel milk straight from Dubai camels, date syrup from Syria, rum, and coconut. Be the first of your friends to have tried camel milk…that’s a great fun fact to pull out at parties.

A plate of pancakes on a white plate topped with ice cream.
Courtesy of Square Café

Square Café

Adults can enjoy sweets too with Funfetti Pancakes available at Square Café as an August brunch special. It’s what it sounds like: buttermilk pancakes filled with rainbow sprinkles and topped with buttercream frosting, powdered sugar, and more rainbow sprinkles. However, if you are trying to be healthier, the Migas Bowl. That dish is pan fried tortilla squares with scrambled eggs, onions, peppers, jalapeños, tomatoes and garlic is a slightly more proteinaceous meal. There’s room for both in the world of end of summer brunch, after all.

A plate of ceviche on a tan background.
Courtesy of Lilith

Lilith

A new addition at Lilith for summer is the appropriately-named Wahoo: Fennel pollen crusted salsify and bok choy-artichokes-castelvetrano salad, with heirloom tomato and tomato vin. (Salsify, sometimes called “oyster plant,” is a crunchy root vegetable). If you’re craving a New England seafood summer, also try the Fancy Lobster Roll or the watermelon-infused Shrimp Ceviche. And as pastry chef and co-wner Dianne DeStefano is always finding new ways to innovate desserts, beat the heat with the Frozen Chocolate Torte.

Story by Emma Riva
Cover Photo Courtesy of Altius

Subscribe to TABLE Magazine’s print edition.

Don't Miss