Culinary WHIRLED / QUICK BITES

Take the Cake

Marry at the Mattress Factory, taste the tarts, and make amazing pasta — the region’s finest foodies come together for wedded bliss.

Edited By Victoria Bradley

WARM WEDDING

The BoxSpring Café at the Mattress Factory adds a unique element of classy comfort food to winter weddings. Chef Rich Rosenthal recommends warming up hors d’oeuvre menus by offering shots of smoked tomato bisque with miniature grilled cheddar sandwiches. “Take advantage of the cold by offering heart-warming menu selections,” Rosenthal says. “This appetizer has the perfect mix of comfort and class.” BoxSpring Café at the Mattress Factory, 500 Sampsonia Way, North Side. 412.231.3169. mattress.org. —V.B.


Sugar rush: Raspberry-lavender tartlets

Sweet tarts

An array of edible gems baked up by Sonoma Grille’s pastry chef, Kelly James, were nestled amongst the glittering displays of diamonds at the Pittsburgh Athletic Association’s Le Plus Exquis Diamond Gala. The dazzling desserts sparkled alongside real rocks from jewelers, including Frost & Co., Brooks Diamonds, and Schiffman’s Jewelers. For the affair’s 250 guests, James baked almost 700 treats — dark chocolate Grand Marnier mini éclairs speckled with silver luster dust, mini pumpkin cheesecakes festooned with gold-leaf details, chocolate soufflé cakes brilliant with gold luster dust, raspberry-lavender tartlets with a tourmaline sugar garnish, and pretty petit fours.

James caters cookies for wedding receptions, too. “We can definitely do pretty much anything,” she promises of taking the traditional Pittsburgh cookie table to new heights. For upcoming spring and summer nuptials, serve James’ cranberry-walnut, lemon, and key-lime margarita tartlettes, or try the blackberry and poppy seed angel food cake petit fours, decorated with the same flowers featured in the bride’s bouquet. Sonoma Grille, 947 Penn Ave., Downtown. 412.697.1336. thesonomagrille.com. — Nicole Barley

WHIRL Wedding Pasta

Yield: 4 to 6 servings
By Chef Michael Schumacher
Culinary Concepts of Pittsburgh, culinaryconceptspittsburgh.com.

Ingredients:
1 1/2 tablespoons extra virgin olive oil
2 ounces red onion, diced
1/2 ounce (2 tablespoons) garlic, chopped
6 large flat anchovies
1 (28-ounce) can Italian plum tomatoes, chopped
1/4 cup capers, drained, rinsed
1 cup (about 30) Kalamata olives, drained, halved
3 tablespoons fresh basil
1 pound pasta
Parsley, chopped, to taste

Directions:
1. Heat olive oil in large saucepot over medium heat. Add onions, and cook until light gold, about 12 to 15 minutes. Add garlic, and sauté until soft and transparent, about 5 more
minutes.

2. Add anchovies and tomatoes. Stir in olives and capers. Cookfor about 5 minutes.

3. Stir in basil.

4. Cook pasta; drain.

5. Pour sauce over pasta, and garnish with parsley. Serve immediately.

Cheers! Friends celebrate at The Cabaret’s Wednesday Wine Flight.

IMBIBER’S EDUCATION

The Cabaret at Theater Square, the intimate space where we catch some of the funniest shows and most extraordinary talents in town, also hosts a wildly popular Wednesday Wine Flight. On January 7, special guest Carol Pascuzzi, everyone’s favorite cheese expert at Pennsylvania Macaroni Company and the woman who incessantly refers to everyone as “Dear Heart,” will be presenting her favorite pairings for exquisite wines. Students with a slightly different palate might prefer the Craft Beer School on January 20. Both classes come with light appetizer fare by the celebrated Chef Toni Pais. Purchase tickets for the entire series soon; they sell out quickley. The Cabaret at Theater Square, 655 Penn Ave., Cultural District. 412.456.6666. pgharts.org. —V.B.

 

REHEARSAL DINNER

Palomino, with its grand gaping windows and vistas of Downtown, is setting splendid tables this year for brides and grooms. The European-inspired spread with special tapas features is perfect for a private rehearsal dinner of 27 people or a semi-private party of 50. We love celebrating with the restaurant’s oven-roasted mushrooms paired with the signature New York steak. Plus, Palomino gifts the night-before dinner for newlyweds-to-be as a delicious congrats. Palomino, 444 Liberty Ave., #100, Downtown. 412.642.7711. palomino.com. —V.B.


Elixir’s Krystal Kepner sips in sophistication.

Wild Hibiscus Martini

By Daniell Viszlay
Elixir Ultra Lounge, 1500 E. Carson St.,
South Side. 412.481.1811. elixirpgh.com

Ingredients:
2 ounces Rain Organics Red Grape Hibiscus Vodka
1 ounces White Grape Juice
1/4 ounce Wild Hibiscus Syrup
Splash of Champagne
Wild hibiscus flower garnish

Directions:
1. Place wild hibiscus flower in bottom of chilled
martini glass.

2. Combine vodka, grape juice, syrup, and ice in cocktail shaker, and shake vigorously.

3. Pour into martini glass, and top with Champagne.

Note: The edible Hibiscus flower sits in the bottom of the glass with the Champagne bubbles streaming off, opening up the flower.


Treats times three at the Omni William Penn

DESSERT TRIO

The Omni William Penn Hotel plays host to plenty of splendid weddings. In addition to delicious spreads of black angus tenderloin with ruby port glaze and the martini salad with field greens and boursin crostini, happy guests get to toast the bride and groom over a trio of desserts infinitely more interesting than plain cake. Chef Jacky Francois’s miniature fruit cake is dense and sweet while his lemon crème brûlée is light and lively. He’s famous for his fruit shooters, and for the newlyweds, he likes to do a passionate raspberry pomegranate granita. Cheers! Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100. OmniHotels.com. —V.B.

CUPCAKE LOVE

CoCo’s Cupcake Café is hosting “Forever Love, Forever Cupcakes,” a wedding open house on January 25, where brides and grooms can sample unique treats, feast their eyes on festive displays and designs, and even have a swig of Champagne. CoCo’s Cupcake Café, 5811 Ellsworth Ave., Shadyside. 412.361.2625. cocoscupcakecafe.com. —V.B.


Hey Sweetie! Color-coordinated candy table

ROCKIN’ CANDY

The Candyman, Doug Alpern, at Village Candy mixes up a luxe supply of rock candy for weddings. With 14 assorted colors, the crystal-y candy comes in colors to match every wedding whim. Alpern recently catered the wedding of his nephew, Adam Brenneman, who married the lovely Valerie Figueredo, with gorgeous green and white sugared sticks and sweet jewels scattered about. Alpern even suggests a good groom would have a sweet treat mounted on a ring for his bride. Village Candy, 344 Beaver St., Sewickley. 412.741.1490. — V.B.

NEW YEAR, NEW YOU!

The folks at Right By Nature, the hip natural foods store in the Strip District, are ready for an influx of new shoppers following their foodie resolutions to eat healthier this month. “We’re here to help,” says owner Bob Stone. “We’re going to make sure nutrition is not a fleeting thing, but an ongoing goal.” Stone recommends starting in the nutrition department for items such as Nature’s Secret Super Cleanse and essential fish oils. “We have everything in stock that’s critical for purging the system,” he says. Right by Nature, 2305 Smallman St., Strip District. 412.454.6200. rightbynature.net. — V.B.


Cool! Ice Lolli Cake

Cool Cake

“Traditional wedding cakes are out,” John Vallese, owner of Yes, We Cater, says with a laugh. He’s invented a whimsical treat to wow at weddings: an ice sculpture tower with lollipops jutting out in jolly tiers. He ties them up with color-coordinating ribbons and lights them from underneath. Newlyweds Ashley Snider and Dan Loxterman called on the catering company for this cool cake. Check out their wedding in “It’s All in the Details,” on page 76. Yes, We Cater, 2326 Mosside Blvd., Monreoville. 412.373.9322. yeswecater.net. — V.B.



Chef Brandy Stewart

HAPPY NEW YEAR!

Soba is celebrating Chinese New Year January 26-29 with a four-course tasting menu. Chef Brandy Stewart is cooking up an outstanding spread of Pan-Asian cuisine to commemorate the first days of the Year of the Ox. The chef was actually born in a Year of the Ox, explaining the confidence she inspires in her stellar team of chefs, line cooks, and colleagues. Soba, 5847 Ellsworth Ave., Shadyside. 412.362.5656. bigburrito.com/soba. —V.B.

 

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