Published December 2011
Link
Present a posh party with a little bit of planning — and plenty of Champagne, of course!
This time of year is all about celebration. So what better time to throw a killer cocktail party? Adding that special something to your soiree is easy with help from party planning and catering experts.
First and foremost, pick a theme and personalize it, says Bob Sendall, owner of All In Good Taste Productions. “When you celebrate what the holidays mean to you, it comes out in your décor, in the music, in everything,” he says. “Celebrate how you were brought up, and it will bring out the kid in everyone.” Bonnie Walker, of Bonnie Walker Events, agrees. “When the party’s about you, how could you not have a blast? For guests to have a good time, you have to have a
good time.”
Timing is everything when it comes to serving food. Alan Peet, director of catering for big Catering, says to schedule a party for just before or after dinner. “You never want to replace dinner with appetizers,” Peet says. “And, you can clearly state in the invitation that light cocktails and hors d’oeuvres will be served.”
And, what’s a party without music? Sal Richetti of Big Day Entertainment suggests keeping the party mood in mind when selecting the playlist. “We work with the client, we work with their tastes, their guests, and what they can afford,” he says.
Give guests a chance to mingle and keep the conversation cozy by creating “cluster” stations, including relaxing lounge areas or high cocktail tables for four. Kristin Nolte, of All Occasions Party Rental, says the company’s chameleon chair transforms to fit the party’s needs. Chair covers are available in color schemes to match a holiday theme, along with lounge party furniture.
And, perhaps, this is the most important tip of all: When hosting a party, make sure to take time and enjoy yourself! Cheers!
Bottoms Up!
Warm guests with not only the comfort of a heated home, but with specialty drinks as well. Peet says serving warm drinks, like hot toddies, or cream-based White Russians, in addition to typical cool cocktails, is warming and welcoming at a winter cocktail party. “Always buy high-quality alcohol,” Peet says. “And make sure the drinks are complementary to the food served.”
• It’s fun to ham up the holiday theme, says Sendall, with red and green cosmos, or drinks with raspberries or cranberries for a holiday glow.
• Have the specialty cocktail of the night ready for guests to enjoy as they enter the party.
• A simple Champagne flute or colorful martini glass served on a silver platter at the entrance will have guests feeling welcome from the moment they walk in the door.
• At the end of the night, send guests off right with a toasty cup of hot chocolate and a feeling of celebration that will last all season. “Everyone should leave on a high,” Walker says. “There’s always that handful of people that don’t want to leave, and don’t want the party to end. You have to think of new ways to keep the spirit high.” Don’t be shy — commencing with spirited caroling around a piano keeps guests engaged until the very end, says Walker.
Take a Bite
Timing is everything when it comes to serving great food at a cocktail party. Alan Peet, director of catering for big Catering, says scheduling a party for just before or after dinner keeps the atmosphere low-key. “You never want to replace dinner with appetizers at a party,” Peet says. “If you start at 7:30 or 8, most people will have eaten dinner already. And you can clearly state in the invitation that light cocktails and hors d’oeuvres will be served.”
• Keep the portions small and manageable to eat during conversation.
• Never serve sweet and savory items at the same time, says Sendall. Dessert is best served at the end of the party as a parting gift for guests.
• Design a menu with a mix of warm and cold selections. Peet says sliders of beef, lamb, and turkey are popular this time of year, as well as crab cakes and antipasto dishes.
The Spin
What’s a party without music? Sal Richetti from Big Day Entertainment suggests keeping the party mood in mind when selecting the playlist. “We work with the client, we work with their tastes, their guests, and what they can afford,” he says.
• Live entertainment is the ultimate in cocktail celebrations. Book a jazz trio or pianist for those intimate get-togethers, or a full-piece band for a holiday dance party.
• If your home or the venue doesn’t lend itself to live musicians, Big Day DJs offer a variety of tunes, from modern pop, to smooth jazz, to classical. And many are solo musicians themselves!
• Richetti says to not be afraid to mix modern music with a holiday setlist. With the décor, food, and guests all on holiday theme, it’s OK to slip some Sinatra into the mix.
• Keep guests engaged through the night with interactive activities. One of Walker’s favorite holiday events was a Santa’s Workshop set up in the home of a party host. As guests entered, costumed “Santa’s Helpers” guided them to a tailor station, where they designed their own custom-made apron, complete with bobbles and holiday fabric, to be used in a holiday cake decorating activity. Or, swap out the apron for a personalized stocking decorating for the holidays. “Any activity where guests are involved is wonderful,” Walker says. “It’s something fun, it creates a buzz, and people can talk about it all night.” At an event where all in attendance may not know each other, Walker says a great activity will bring guests together for a night of camaraderie. “Your employees, business associates, friends, family, they’ll all leave as one big family. And that’s what you celebrate at the holidays, is family.”
Design & Décor
Give guests a chance to mingle by setting chairs and tables perfect for small groups. Creating “cluster” stations with the set up, including relaxing lounge areas or high cocktail tables for four, will keep conversations cozy.
Whether it’s formal entertaining or casual cocktails, Kristin Nolte, regional account executive from All Occasions Party Rental, says the chameleon chair transforms to fit the party’s needs. Chair covers are available in color schemes to match a holiday theme, and the chameleon chair is great for elegant dinners or relaxed parties. The chameleon chair, slip covers, and other lounge party furniture are available for rent through All Occasions Party Rental.
• Peet suggests using both a stationary buffet table and waiter service so guests won’t have to leave a group to refill their plate. Reserve a table for cheeses, dips, breads, and other “finger foods,” while waiters roam with specialty drinks and select appetizers.
• Pick a theme and personalize it. “The party should be all around you,” she says. “When it’s about you, when it represents you, how could you not have a blast? For guests to have a good time, you have to have a good time.”
• And, perhaps the most important tip of all: When hosting a party, make sure to take time and enjoy yourself! Cheers!
Enter with Style
Beauty is in the details, says Bob Sendall, owner of All In Good Taste Productions. “When you celebrate what the holidays mean to you, it comes out in your décor, in the music, in everything,” he says. “Celebrate how you were brought up, and it will bring out the kid in everyone.”
Pick a theme for the decorations and guest attire. “For one party, we’re doing silver bells,” Sendall says. “The invitations match the house decorations, and I have no doubt some of the guests will show up wearing bells!”
Thursday, December 1, 2011
WHIRL Magazine: Trend Setters
Published Thursday, December 1, 2011
Link
Healthy Hair
Between the sun’s intense rays, chlorine from the backyard pool, and Pittsburgh’s humidity, it’s any wonder we can manage our hairstyles at all during the summer months. But before you blow big bucks on that yearly Brazilian blow out, which can actually damage your hair more than help it, check out Philip Pelusi’s new P2 Formaldehyde Free Blow Out Keratin Treatment with Ceramide Complex. This allergen-free treatment is gentle on the skin and eliminates frizz without harsh odors. Unlike other products and treatments that alter the chemistry of hair, this semi-permanent version leaves it stronger, smoother, and shinier for up to six weeks. Philip Pelusi, philippelusi.com.
Link
Healthy Hair
Between the sun’s intense rays, chlorine from the backyard pool, and Pittsburgh’s humidity, it’s any wonder we can manage our hairstyles at all during the summer months. But before you blow big bucks on that yearly Brazilian blow out, which can actually damage your hair more than help it, check out Philip Pelusi’s new P2 Formaldehyde Free Blow Out Keratin Treatment with Ceramide Complex. This allergen-free treatment is gentle on the skin and eliminates frizz without harsh odors. Unlike other products and treatments that alter the chemistry of hair, this semi-permanent version leaves it stronger, smoother, and shinier for up to six weeks. Philip Pelusi, philippelusi.com.
Sunday, November 6, 2011
Point Park News Service: Halloween shoppers scared about spending too much
Published Friday, November 11, 2011
Link
Brittany Martin scours racks of fake blood and fangs at Costume World in the Strip District for the perfect accessory to her Halloween pirate ensemble: a plush parrot.
“Honestly, I haven’t purchased anything for my costume this year,” Martin, 23 from Pittsburgh, said last Monday. “I’m using my shirt from home; it’s all homemade.”
Martin, like many, said she opted for a homemade route to save some money this Halloween season. By avoiding high-priced prepackaged costumes, Martin was able to spend the money she saved on accessories and other Halloween tricks and treats.
Yet despite the popularity of homemade costumes, Halloween is considered a recession-proof holiday, with seasonal costume and activity spending increasing each successive year.
According to the annual Halloween Consumer Intentions and Actions survey conducted by the National Retail Federation, Americans were projected to spend nearly $7 billion on Halloween novelties, with every seven out of 10 Americans having planned to participate in some spooky activity this year. That’s an average of about $73 spent per scare-seeker on costumes, decorations and candy. Total spending for the 2011 Halloween season was projected to have increased by $1 billion from 2010’s season.
Additionally, only 32.1 percent of those surveyed said the current state of the economy would affect their holiday spending.
While “recession-proof,” Halloween spending is still slightly affected by those who choose to buy less. Of the 32.1 percent whose Halloween spending is affected by the economy, 35.5 percent they would either make their own costume or reuse one from last year.
For a costume warehouse like Costume World, which is open year round at 1690 Smallman St. in the Strip, it is this time of year, the store’s biggest selling season, that the true effects of the nation’s economical decline can be felt, said employee Nick Parilla.
“During this time of year, parents come in with their kids and get a fun costume for the kids, but the parents sort of slack off,” Parilla, who has been a retail employee at Costume World for the past five years, said. “At Halloween, people don’t have that extra money, that extra income to spend on an adult costume, so that’s when we see the most impact. It doesn’t look good, and it affects everyone’s business.”
Despite the selection of both professional-grade and retail-value costumes offered at Costume World, some customers were still focusing on the less expensive approach to the holiday.
Jetta Berrigan, 25 from Pittsburgh, went shopping with her friend Martin for accessories to match their homemade costumes.
Through the money saved by making homemade costumes, both Berrigan and Martin said they were able to make two homemade costumes for two separate parties this year.
“[Store-bought] costumes have just gotten too expensive,” Berrigan said while shopping for a glittery plastic microphone for her homemade Katy Perry costume. “We’re saving money and getting more out of it … Sometimes it’s more fun to make a costume than get one out of a bag.”
Link
Brittany Martin scours racks of fake blood and fangs at Costume World in the Strip District for the perfect accessory to her Halloween pirate ensemble: a plush parrot.
“Honestly, I haven’t purchased anything for my costume this year,” Martin, 23 from Pittsburgh, said last Monday. “I’m using my shirt from home; it’s all homemade.”
Martin, like many, said she opted for a homemade route to save some money this Halloween season. By avoiding high-priced prepackaged costumes, Martin was able to spend the money she saved on accessories and other Halloween tricks and treats.
Yet despite the popularity of homemade costumes, Halloween is considered a recession-proof holiday, with seasonal costume and activity spending increasing each successive year.
According to the annual Halloween Consumer Intentions and Actions survey conducted by the National Retail Federation, Americans were projected to spend nearly $7 billion on Halloween novelties, with every seven out of 10 Americans having planned to participate in some spooky activity this year. That’s an average of about $73 spent per scare-seeker on costumes, decorations and candy. Total spending for the 2011 Halloween season was projected to have increased by $1 billion from 2010’s season.
Additionally, only 32.1 percent of those surveyed said the current state of the economy would affect their holiday spending.
While “recession-proof,” Halloween spending is still slightly affected by those who choose to buy less. Of the 32.1 percent whose Halloween spending is affected by the economy, 35.5 percent they would either make their own costume or reuse one from last year.
For a costume warehouse like Costume World, which is open year round at 1690 Smallman St. in the Strip, it is this time of year, the store’s biggest selling season, that the true effects of the nation’s economical decline can be felt, said employee Nick Parilla.
“During this time of year, parents come in with their kids and get a fun costume for the kids, but the parents sort of slack off,” Parilla, who has been a retail employee at Costume World for the past five years, said. “At Halloween, people don’t have that extra money, that extra income to spend on an adult costume, so that’s when we see the most impact. It doesn’t look good, and it affects everyone’s business.”
Despite the selection of both professional-grade and retail-value costumes offered at Costume World, some customers were still focusing on the less expensive approach to the holiday.
Jetta Berrigan, 25 from Pittsburgh, went shopping with her friend Martin for accessories to match their homemade costumes.
Through the money saved by making homemade costumes, both Berrigan and Martin said they were able to make two homemade costumes for two separate parties this year.
“[Store-bought] costumes have just gotten too expensive,” Berrigan said while shopping for a glittery plastic microphone for her homemade Katy Perry costume. “We’re saving money and getting more out of it … Sometimes it’s more fun to make a costume than get one out of a bag.”
Tuesday, November 1, 2011
WHIRL Weddings Guide: Beautiful Bride
Published November 2011
Link
Written with Rachel Jones
Be your most beautiful self with expert tips, trends, and products to try.
The venue is booked, the menu has been sent to the caterer, the flowers are picked, and the dress has been steamed. With all the preparations for the ceremony made, it’s time to pamper yourself. Bridal beauty is more than sitting in hair and makeup chairs on the big day — it takes as much planning as the other elements in the wedding. Get an early start on the royal treatment with a beauty regimen using the latest bridal beauty trends, designed to make you look and feel your best, with the help of local stylists. And remember the most important part: beauty is more than skin deep, so the more confident you feel, the more you’re sure to glow!
THE RIGHT 'DO FOR I DO
Trends
Embody Audrey Hepburn’s classic beauty with a simple, soft, and full hairstyle. Simplicity is key, whether it’s a full French twist, smooth side ponytail, or soft, romantic curls.
Add a statement piece with big gems or fresh flowers for a modern twist on a classic look. “By combining classic and modern styles, looking back on your photos, you’ll forget what decade you were married in,” says Jeanette Schidlmeier, stylist at Salon Richards.
Philip Pelusi Salon’s Artistic Creative Director Jeffrey Reitz says, “There is a bit of a return to a natural look. The hair is less ‘done up’ and more naturally beautiful. The condition and color of the hair is key to this look. The biggest influence has been the royal wedding, with its sophistication and simplicity. Less trendy, more classic — especially on the men’s side. They look very groomed.”
Tips
“If you’re going to do extensions at the crown [of your hair] for fullness, have them glued in for the day so they don’t fall out,” says local freelance make-up artist Valarie Panei.
Schedule a consultation to practice styles. “This eliminates unnecessary stress, allowing the bride to feel confident that she’ll receive the look she is hoping to achieve,” says Sara Ruth, marketing director for Philip Pelusi Salons. Following the meeting, leave the ’do in and see how it holds up.
We’ve all heard the advice: Skip the routine shampoo the day before the wedding so the style will hold better. “This is a myth,” says Lisa Campbell, owner of Posh Salon. “It’s better to come with clean hair because you want to feel fresh on your wedding day.”
Products
Want the classic full look but have thinning hair? Salon Richards offers the first FDA-approved laser hair growth treatment with a doctor’s prescription. Lasers stimulate the hair follicle to promote growth stunted by numerous hair loss afflictions, 3 months/$24.95, 6 months/$34.95.
KISS AND MAKE-UP
Trends
Long-lasting airbrush foundation covers flaws better than a traditional concealer — without that caked-on appearance. The application can even be adjusted for a dewy glow. Posh Salon offers airbrush make-up application, $125, and airbrush tanning $40.
While many brides opt for a natural look in the summer, jewel tones, like a smoky plum eye, will be making an appearance down aisles this fall.
Add real drama with fake lashes. Brides with naturally full lashes can apply individual lashes for extra glamour.
Tips
Keep a small bag containing lipstick, eye shadow, and face powder for touch-ups before photos, after cake, and during breaks from the dance floor.
“It’s good to tailor the look to the time of the wedding. Do something more muted for an afternoon or morning ceremony,” Panei says.
Use waterproof mascara to blend false and natural lashes flawlessly.
Make a trial spray tan appointment a few weeks before the wedding to test the shade that best compliments your skin tone. After this application fades, book another appointment closer to the big day for a fresh-from-the-beach look.
Products
Make-up specialists at Boagie and Bachall Spa on Vanadium custom blend a make-up base specifically suited to customers’ skin type and coloring. “We can blend anything from a tinted moisturizer makeup, to cover any imperfections, including scars,” says Alan Barnhart, manager of Boagie and Bachall. $45.
For full lashes that will last from the wedding day throughout the honeymoon, Maria Clemens, a local freelance make-up artist, applies medical-grade synthetic lash extensions to each individual lash. Sets can be customized as desired based on length, thickness, and number of lashes applied, $250-$400.
Link
Written with Rachel Jones
Be your most beautiful self with expert tips, trends, and products to try.
The venue is booked, the menu has been sent to the caterer, the flowers are picked, and the dress has been steamed. With all the preparations for the ceremony made, it’s time to pamper yourself. Bridal beauty is more than sitting in hair and makeup chairs on the big day — it takes as much planning as the other elements in the wedding. Get an early start on the royal treatment with a beauty regimen using the latest bridal beauty trends, designed to make you look and feel your best, with the help of local stylists. And remember the most important part: beauty is more than skin deep, so the more confident you feel, the more you’re sure to glow!
THE RIGHT 'DO FOR I DO
Trends
Embody Audrey Hepburn’s classic beauty with a simple, soft, and full hairstyle. Simplicity is key, whether it’s a full French twist, smooth side ponytail, or soft, romantic curls.
Add a statement piece with big gems or fresh flowers for a modern twist on a classic look. “By combining classic and modern styles, looking back on your photos, you’ll forget what decade you were married in,” says Jeanette Schidlmeier, stylist at Salon Richards.
Philip Pelusi Salon’s Artistic Creative Director Jeffrey Reitz says, “There is a bit of a return to a natural look. The hair is less ‘done up’ and more naturally beautiful. The condition and color of the hair is key to this look. The biggest influence has been the royal wedding, with its sophistication and simplicity. Less trendy, more classic — especially on the men’s side. They look very groomed.”
Tips
“If you’re going to do extensions at the crown [of your hair] for fullness, have them glued in for the day so they don’t fall out,” says local freelance make-up artist Valarie Panei.
Schedule a consultation to practice styles. “This eliminates unnecessary stress, allowing the bride to feel confident that she’ll receive the look she is hoping to achieve,” says Sara Ruth, marketing director for Philip Pelusi Salons. Following the meeting, leave the ’do in and see how it holds up.
We’ve all heard the advice: Skip the routine shampoo the day before the wedding so the style will hold better. “This is a myth,” says Lisa Campbell, owner of Posh Salon. “It’s better to come with clean hair because you want to feel fresh on your wedding day.”
Products
Want the classic full look but have thinning hair? Salon Richards offers the first FDA-approved laser hair growth treatment with a doctor’s prescription. Lasers stimulate the hair follicle to promote growth stunted by numerous hair loss afflictions, 3 months/$24.95, 6 months/$34.95.
KISS AND MAKE-UP
Trends
Long-lasting airbrush foundation covers flaws better than a traditional concealer — without that caked-on appearance. The application can even be adjusted for a dewy glow. Posh Salon offers airbrush make-up application, $125, and airbrush tanning $40.
While many brides opt for a natural look in the summer, jewel tones, like a smoky plum eye, will be making an appearance down aisles this fall.
Add real drama with fake lashes. Brides with naturally full lashes can apply individual lashes for extra glamour.
Tips
Keep a small bag containing lipstick, eye shadow, and face powder for touch-ups before photos, after cake, and during breaks from the dance floor.
“It’s good to tailor the look to the time of the wedding. Do something more muted for an afternoon or morning ceremony,” Panei says.
Use waterproof mascara to blend false and natural lashes flawlessly.
Make a trial spray tan appointment a few weeks before the wedding to test the shade that best compliments your skin tone. After this application fades, book another appointment closer to the big day for a fresh-from-the-beach look.
Products
Make-up specialists at Boagie and Bachall Spa on Vanadium custom blend a make-up base specifically suited to customers’ skin type and coloring. “We can blend anything from a tinted moisturizer makeup, to cover any imperfections, including scars,” says Alan Barnhart, manager of Boagie and Bachall. $45.
For full lashes that will last from the wedding day throughout the honeymoon, Maria Clemens, a local freelance make-up artist, applies medical-grade synthetic lash extensions to each individual lash. Sets can be customized as desired based on length, thickness, and number of lashes applied, $250-$400.
WHIRL Magazine: What's Cooking?
Published November 2011
Link
SHARPEN YOUR KNIFE SKILLS, EDUCATE YOUR PALATE, AND FRESHEN UP
YOUR COOKING KNOW-HOW.
It's that time of year again — when our cheeks turn rosy from the brisk fall air, and our mouths crave sweet and decadent delectables. We need recipes that not only warm our bellies, but our spirits too. There’s something special about creating a vat of “liquid gold” butternut squash soup by hand, but for foodies lacking knife skills, like me, those treats can be hard to come by. Luckily for the culinarily challenged (again, me), local chefs offer cooking classes throughout this season of feasting. Whether it’s picking up a few basic tips or learning how to prepare a professional-grade holiday banquet, the beginner, the seasoned professional, and everyone in between will learn how to cook — and eat! — like a Pittsburgher this holiday season.
ON THE MARKET
With the freshest produce, prepared foods, and all the utensils a beginner or expert chef could ever need, the Giant Eagle Market District is a mouth-watering mecca for food-lovers. Demonstration and hands-on cooking classes at the Robinson location teach the culinary craft with a Pittsburgh perspective. Chef Luke Cypher, the cooking school lead, highlights his favorite classes offered in November. “Be prepared to get dirty, eat a lot, and leave with a new appreciation for well-prepared food,” he says. Giant Eagle Market District Robinson, 100 Settlers Ridge Center Drive, 412.788.5392, marketdistrict.com.
Edible Education
The Perfect Bird - Demonstration class, November 1 & 15 at 6 p.m. $35.
With the mother of all holiday meals approaching, Market District chefs demonstrate techniques needed to create a perfectly prepared Thanksgiving feast from start to finish, including the turkey, stuffing, gravy, and all the trimmings. The best part? All attendees leave with complete recipes in hand and get to sample a taste of the holidays early. “Even people who are good cooks, they will learn something new. Us as chefs are always learning something new because that’s how the culinary world works. Everything is always changing, so there’s always something new to try,” Cypher says.
Pittsburgh Street Food - Tailgating Hands-on class, November 14 at 6 p.m. $35.
Pittsburgh certainly has a unique local flavor. From rustic Italian to Polish party fare, the Market District is bringing street food to the kitchen. Learn how to prepare the ever-popular pierogi and Italian home-style meatballs — this class is truly a taste of the ‘Burgh. “Pittsburgh is a big sports town. Tailgating is important here,” Cypher says. “We’re investing in peoples’ passions and turning them into foodies.”
Doughn’t Forget the Fresh Rolls - November 21 at 6 p.m. $35.
My favorite part about Thanksgiving dinner? The rolls, of course! Learn how to create a traditional dinner roll for that holiday party, or famous Italian knots for a cozy snack by the fire. And, of course, take home a copy of all the recipes prepared in each class.
Register for classes online at marketdistrict.com/learn.
MAMA MIA
It’s like my grandmother used to tell me — eat according to the season and you will live a long, healthy life. This is a motto Merante Gifts also stands by. Their goal is to teach southern Italian cooking the way an authentic Italian family would make it. “We want to inspire you, not train you,” says Merante Gifts owner Maria Merante. “We want you to take these recipes home for your family and feel confident and inspired. Don’t be afraid, because you can do it.” Merante Gifts, 4723 Liberty Ave., Bloomfield, 412.682.3370, merante-gifts.com/classes.
Edible Education
Classes are offered every season, with the January and February schedule to be released soon. Check merante-gifts.com for additional times and sessions. Private sessions for groups of 6-10 are $50 per person. Reservations for private sessions can be made for any day of the week.
Pasta Again! - November 20 at 11 a.m. $40
It’s the mark of a true Italian cook — the ability to make fresh pasta. It’s essential to southern Italian cooking and can make the difference between a dish that is molto bene and one that’s atroce. With optional participation, Merante said this class is perfect for beginner pastafarians or the seasoned Italian cook. “We’re not a stainless steel commercial kitchen, this is a casual environment,” Merante says. “We like to take the intimidation out and inspire creativity.”
Seven Fish Sunday - November 27, Dec. 4 & 11 at 11 a.m. $75
It’s Merante Gifts’ “famous” class! Instructors teach how to prepare various types of fish that are essential to southern Italian cooking. In these classes, explore ways to cook calamari, smelts, and baccala for a traditional Italian Christmas Eve banquet.
Register for classes by calling 412.682.3370
WOK THIS WAY
Unlike many cooking schools, Chop, WOK, & Talk has students eating from the minute they walk in the door. With recipes that span pan-Asian, Moroccan, and Mediterranean style cuisine, Chop, WOK, & Talk’s courses focus on making six-course meals in three hours, starting with soups and appetizers and sampling each creation along the way. This way, the student walks away with a diverse recipe book in just one session, according to Chop, WOK, & Talk owner Dorothy Tague. “It’s totally hands-on. The student does everything but wash the dishes,” she says. Chop, WOK & Talk, 5404 Penn Ave., Friendship. 412.362.0679. chopwoktalk.com.
Edible Education
Elegant Entertaining - Wednesday, Nov. 2 at 6 p.m. $70
This class is the ultimate in fine dining. Learn how to make that “liquid gold” butternut squash soup, as Tague affectionately calls it, brined pork roast fig and pistachio stuffing, and a chocolate almond souffle for dessert. But Tague says not to be intimidated by the menu – small class sizes mean personal training from experts as they walk the students through the recipes.
Holiday Baking & Candy Making - Saturday, Nov. 12 & 19 (2 sessions) at 11 a.m. $150
For someone with a mouth full of sweet teeth, this is heaven. The two-session class teaches how to make nut rolls, truffles, toffees, brittles, and more for a holiday party. And while the student is always provided with recipes after class, you might not ever need them! Teague encourages students to bring containers to take all the leftovers back for their own party.
Register for classes by calling 412.362.0679
CRATE AND CREATE
A cooking school and houseware store in South Hills, Crate offers classes that are full of flavor. From sweet chocolate to spicy Moroccan, each session is designed to appeal to a specific set of taste buds, with classes geared toward men in the family and the kids! “Our goal is to have all kinds of different people take our classes, ” says owner Linda Wernikoff. “It’s a chance to come in, meet new people, and be with people with the same tastes.” Crate, 1960 Greentree Road, Green Tree. 412.341.5700, cratecook.com.
Edible Education
It's a Family Affair - Hands-on, November 19 at 1 p.m., Adults $40, Children $30
New at Crate, the first family-style cooking class was a huge hit in September. This second class in November has a completely different menu. One adult and two children 6 years old and over can take part in this hands-on kitchen class. Learn how to make more complicated dishes, like frittatas, appeal to younger taste buds, as well as the basic of kitchen sanitation and knife skills. “We run through everything for the kids, like the equipment and the food,” Wernikoff says. “But we also teach the parents something, too.”
Dinner at Legume - November 15 at 7:30 p.m., $110
Taking the classroom outside of the kitchen, Crate’s students can visit one restaurant a month to learn the application of their teaching. After sampling a five-course mean, plus appetizers, students can meet with the chefs who personally had a hand in the preparation, detailing ingredients, technique, and answering questions. This “class” is he ultimate dinner party, visiting Legume Bistro in Oakland this month for a taste of bon cuisine.
Register for classes by calling 412.341.5700
Link
SHARPEN YOUR KNIFE SKILLS, EDUCATE YOUR PALATE, AND FRESHEN UP
YOUR COOKING KNOW-HOW.
It's that time of year again — when our cheeks turn rosy from the brisk fall air, and our mouths crave sweet and decadent delectables. We need recipes that not only warm our bellies, but our spirits too. There’s something special about creating a vat of “liquid gold” butternut squash soup by hand, but for foodies lacking knife skills, like me, those treats can be hard to come by. Luckily for the culinarily challenged (again, me), local chefs offer cooking classes throughout this season of feasting. Whether it’s picking up a few basic tips or learning how to prepare a professional-grade holiday banquet, the beginner, the seasoned professional, and everyone in between will learn how to cook — and eat! — like a Pittsburgher this holiday season.
ON THE MARKET
With the freshest produce, prepared foods, and all the utensils a beginner or expert chef could ever need, the Giant Eagle Market District is a mouth-watering mecca for food-lovers. Demonstration and hands-on cooking classes at the Robinson location teach the culinary craft with a Pittsburgh perspective. Chef Luke Cypher, the cooking school lead, highlights his favorite classes offered in November. “Be prepared to get dirty, eat a lot, and leave with a new appreciation for well-prepared food,” he says. Giant Eagle Market District Robinson, 100 Settlers Ridge Center Drive, 412.788.5392, marketdistrict.com.
Edible Education
The Perfect Bird - Demonstration class, November 1 & 15 at 6 p.m. $35.
With the mother of all holiday meals approaching, Market District chefs demonstrate techniques needed to create a perfectly prepared Thanksgiving feast from start to finish, including the turkey, stuffing, gravy, and all the trimmings. The best part? All attendees leave with complete recipes in hand and get to sample a taste of the holidays early. “Even people who are good cooks, they will learn something new. Us as chefs are always learning something new because that’s how the culinary world works. Everything is always changing, so there’s always something new to try,” Cypher says.
Pittsburgh Street Food - Tailgating Hands-on class, November 14 at 6 p.m. $35.
Pittsburgh certainly has a unique local flavor. From rustic Italian to Polish party fare, the Market District is bringing street food to the kitchen. Learn how to prepare the ever-popular pierogi and Italian home-style meatballs — this class is truly a taste of the ‘Burgh. “Pittsburgh is a big sports town. Tailgating is important here,” Cypher says. “We’re investing in peoples’ passions and turning them into foodies.”
Doughn’t Forget the Fresh Rolls - November 21 at 6 p.m. $35.
My favorite part about Thanksgiving dinner? The rolls, of course! Learn how to create a traditional dinner roll for that holiday party, or famous Italian knots for a cozy snack by the fire. And, of course, take home a copy of all the recipes prepared in each class.
Register for classes online at marketdistrict.com/learn.
MAMA MIA
It’s like my grandmother used to tell me — eat according to the season and you will live a long, healthy life. This is a motto Merante Gifts also stands by. Their goal is to teach southern Italian cooking the way an authentic Italian family would make it. “We want to inspire you, not train you,” says Merante Gifts owner Maria Merante. “We want you to take these recipes home for your family and feel confident and inspired. Don’t be afraid, because you can do it.” Merante Gifts, 4723 Liberty Ave., Bloomfield, 412.682.3370, merante-gifts.com/classes.
Edible Education
Classes are offered every season, with the January and February schedule to be released soon. Check merante-gifts.com for additional times and sessions. Private sessions for groups of 6-10 are $50 per person. Reservations for private sessions can be made for any day of the week.
Pasta Again! - November 20 at 11 a.m. $40
It’s the mark of a true Italian cook — the ability to make fresh pasta. It’s essential to southern Italian cooking and can make the difference between a dish that is molto bene and one that’s atroce. With optional participation, Merante said this class is perfect for beginner pastafarians or the seasoned Italian cook. “We’re not a stainless steel commercial kitchen, this is a casual environment,” Merante says. “We like to take the intimidation out and inspire creativity.”
Seven Fish Sunday - November 27, Dec. 4 & 11 at 11 a.m. $75
It’s Merante Gifts’ “famous” class! Instructors teach how to prepare various types of fish that are essential to southern Italian cooking. In these classes, explore ways to cook calamari, smelts, and baccala for a traditional Italian Christmas Eve banquet.
Register for classes by calling 412.682.3370
WOK THIS WAY
Unlike many cooking schools, Chop, WOK, & Talk has students eating from the minute they walk in the door. With recipes that span pan-Asian, Moroccan, and Mediterranean style cuisine, Chop, WOK, & Talk’s courses focus on making six-course meals in three hours, starting with soups and appetizers and sampling each creation along the way. This way, the student walks away with a diverse recipe book in just one session, according to Chop, WOK, & Talk owner Dorothy Tague. “It’s totally hands-on. The student does everything but wash the dishes,” she says. Chop, WOK & Talk, 5404 Penn Ave., Friendship. 412.362.0679. chopwoktalk.com.
Edible Education
Elegant Entertaining - Wednesday, Nov. 2 at 6 p.m. $70
This class is the ultimate in fine dining. Learn how to make that “liquid gold” butternut squash soup, as Tague affectionately calls it, brined pork roast fig and pistachio stuffing, and a chocolate almond souffle for dessert. But Tague says not to be intimidated by the menu – small class sizes mean personal training from experts as they walk the students through the recipes.
Holiday Baking & Candy Making - Saturday, Nov. 12 & 19 (2 sessions) at 11 a.m. $150
For someone with a mouth full of sweet teeth, this is heaven. The two-session class teaches how to make nut rolls, truffles, toffees, brittles, and more for a holiday party. And while the student is always provided with recipes after class, you might not ever need them! Teague encourages students to bring containers to take all the leftovers back for their own party.
Register for classes by calling 412.362.0679
CRATE AND CREATE
A cooking school and houseware store in South Hills, Crate offers classes that are full of flavor. From sweet chocolate to spicy Moroccan, each session is designed to appeal to a specific set of taste buds, with classes geared toward men in the family and the kids! “Our goal is to have all kinds of different people take our classes, ” says owner Linda Wernikoff. “It’s a chance to come in, meet new people, and be with people with the same tastes.” Crate, 1960 Greentree Road, Green Tree. 412.341.5700, cratecook.com.
Edible Education
It's a Family Affair - Hands-on, November 19 at 1 p.m., Adults $40, Children $30
New at Crate, the first family-style cooking class was a huge hit in September. This second class in November has a completely different menu. One adult and two children 6 years old and over can take part in this hands-on kitchen class. Learn how to make more complicated dishes, like frittatas, appeal to younger taste buds, as well as the basic of kitchen sanitation and knife skills. “We run through everything for the kids, like the equipment and the food,” Wernikoff says. “But we also teach the parents something, too.”
Dinner at Legume - November 15 at 7:30 p.m., $110
Taking the classroom outside of the kitchen, Crate’s students can visit one restaurant a month to learn the application of their teaching. After sampling a five-course mean, plus appetizers, students can meet with the chefs who personally had a hand in the preparation, detailing ingredients, technique, and answering questions. This “class” is he ultimate dinner party, visiting Legume Bistro in Oakland this month for a taste of bon cuisine.
Register for classes by calling 412.341.5700
Monday, October 10, 2011
Point Park News Service: Farmers' markets harvest fall shoppers
Published Monday, October 10, 2011
Link
It’s almost noon when savvy Pittsburghers make their way to Market Square on Thursdays for the weekly Farmers’ Market.
Vendors feature prepared foods and fresh produce, and the Square fills with businessmen and women looking to grab a fresh bite to eat.
“I like to get out at lunchtime, for one thing, and just see what they have and see if I want to get anything new,” said Lois Thompson of the North Side.
While farmers’ markets are considered by many to be summertime events, vendors still have a fresh selection of goods to offer in the fall months, many through mid- to late-November, if only differing slightly from the traditional fruits and vegetables.
“It’s the same customers that we’ve had throughout the summer, but now their eating habits are changing because of produce availability,” Larry King from Harper’s Valley Farm said on a gloomy Thursday afternoon in September. “As it gets colder, the warm-weather vegetables just don’t grow anymore.”
And with the changing season comes new produce and new methods of upkeep. Sandhill Berries, a fruit farm located in Mount Pleasant, has the most variety of berries in the summer, but also offers unique flavors for the fall season, which, according to Sandhill vendor Rob Shelley, are even better. In the later months, the stand offers more than 200 varieties of apples, fall raspberries, gooseberries and more.
Larry King from Harvest Valley Farm in southern Butler, said the farm recently swapped out its peaches, concord grapes and beans for winter vegetables, such as a variety of colorful squashes, cabbage, greens such as collard and cale, leaks, red beets and potatoes. At Thursday’s market, wooden crates filled with bright orange and green squashes, such as hubbard, spaghetti, acorn, butternut, carnival, sweet potato, delicata and sweet dumpling, were a prime example of the fall’s festive offerings.
Other vendors, like Nancy Hellman from Evelyn’s Elegant Edibles, which specializes in pre-packaged soup mixes, do not change the product offered, but see an increase in sales for the season.
“Our products remain the same through the summer and the fall, but since we sell a lot of soups and rices,” Hellman said. “This is the time for us.”
Additionally, farmers at the markets employ seasonal methods for harvesting crops.
Harvest Valley takes precautions to protect more delicate produce, such as tomatoes and to select varieties of lettuce. According to King, rows of these produce are covered with a thin, T-shirt material meant to protect against frost, increasing daylight temperature within the blanketed area by 12 degrees and nighttime temperature by eight degrees.
Some vendors, like Sandhill and the River View Organics dairy stand, are investing in value-added produce to extend their profit on summer foods into the fall months.
Value-added products are those that can be used in other ways than their original or expected purpose. Value-added products are usually those that are more expensive to keep up, like tomatoes or other seasonal fruits, but that sell for a low individual price on the market. By selling tomatoes to a company that makes salsa, like Clarion River Organics did just a few weeks ago, value is being added to a product that would not have sold as well as a simple tomato on the market.
For Sandhill, it is using the berries not suitable for individual sale to make another sweet treat.
“We take it from the field, and we process it into a value-added product, so we use every piece of fruit,” Shelley said. “We make jam and jelly; we have a winery now so we make a wine out of it; some of the broken berries we use for pies. We take it from the ground all the way through to some product.”
Clarion River Organics, a cooperative of 10 family farms along the Clarion River in west and central Pennsylvania, highlights other products for sale when the summer produce is no longer viable.
“I think people kind of want that comfort food when it comes to the fall, ” said Nicole Kubiczki, who was selling for River View Organics dairy stand, one of the 10 family farms in the Clarion cooperative. “Then as the produce starts to die down, I think our sales for the cheese, the eggs, the organic grains will start to increase.”
And according to Shelley, the farmers’ market crowds are knowledgeable of the process and where the produce comes from.
“I think the customers know us, they come visit our farm, they know our product,” Shelley said. “This is a stable work area crowd that comes every Thursday, and it’s well supported. They start with us in the spring and continue through the fall.”
Link
It’s almost noon when savvy Pittsburghers make their way to Market Square on Thursdays for the weekly Farmers’ Market.
Vendors feature prepared foods and fresh produce, and the Square fills with businessmen and women looking to grab a fresh bite to eat.
“I like to get out at lunchtime, for one thing, and just see what they have and see if I want to get anything new,” said Lois Thompson of the North Side.
While farmers’ markets are considered by many to be summertime events, vendors still have a fresh selection of goods to offer in the fall months, many through mid- to late-November, if only differing slightly from the traditional fruits and vegetables.
“It’s the same customers that we’ve had throughout the summer, but now their eating habits are changing because of produce availability,” Larry King from Harper’s Valley Farm said on a gloomy Thursday afternoon in September. “As it gets colder, the warm-weather vegetables just don’t grow anymore.”
And with the changing season comes new produce and new methods of upkeep. Sandhill Berries, a fruit farm located in Mount Pleasant, has the most variety of berries in the summer, but also offers unique flavors for the fall season, which, according to Sandhill vendor Rob Shelley, are even better. In the later months, the stand offers more than 200 varieties of apples, fall raspberries, gooseberries and more.
Larry King from Harvest Valley Farm in southern Butler, said the farm recently swapped out its peaches, concord grapes and beans for winter vegetables, such as a variety of colorful squashes, cabbage, greens such as collard and cale, leaks, red beets and potatoes. At Thursday’s market, wooden crates filled with bright orange and green squashes, such as hubbard, spaghetti, acorn, butternut, carnival, sweet potato, delicata and sweet dumpling, were a prime example of the fall’s festive offerings.
Other vendors, like Nancy Hellman from Evelyn’s Elegant Edibles, which specializes in pre-packaged soup mixes, do not change the product offered, but see an increase in sales for the season.
“Our products remain the same through the summer and the fall, but since we sell a lot of soups and rices,” Hellman said. “This is the time for us.”
Additionally, farmers at the markets employ seasonal methods for harvesting crops.
Harvest Valley takes precautions to protect more delicate produce, such as tomatoes and to select varieties of lettuce. According to King, rows of these produce are covered with a thin, T-shirt material meant to protect against frost, increasing daylight temperature within the blanketed area by 12 degrees and nighttime temperature by eight degrees.
Some vendors, like Sandhill and the River View Organics dairy stand, are investing in value-added produce to extend their profit on summer foods into the fall months.
Value-added products are those that can be used in other ways than their original or expected purpose. Value-added products are usually those that are more expensive to keep up, like tomatoes or other seasonal fruits, but that sell for a low individual price on the market. By selling tomatoes to a company that makes salsa, like Clarion River Organics did just a few weeks ago, value is being added to a product that would not have sold as well as a simple tomato on the market.
For Sandhill, it is using the berries not suitable for individual sale to make another sweet treat.
“We take it from the field, and we process it into a value-added product, so we use every piece of fruit,” Shelley said. “We make jam and jelly; we have a winery now so we make a wine out of it; some of the broken berries we use for pies. We take it from the ground all the way through to some product.”
Clarion River Organics, a cooperative of 10 family farms along the Clarion River in west and central Pennsylvania, highlights other products for sale when the summer produce is no longer viable.
“I think people kind of want that comfort food when it comes to the fall, ” said Nicole Kubiczki, who was selling for River View Organics dairy stand, one of the 10 family farms in the Clarion cooperative. “Then as the produce starts to die down, I think our sales for the cheese, the eggs, the organic grains will start to increase.”
And according to Shelley, the farmers’ market crowds are knowledgeable of the process and where the produce comes from.
“I think the customers know us, they come visit our farm, they know our product,” Shelley said. “This is a stable work area crowd that comes every Thursday, and it’s well supported. They start with us in the spring and continue through the fall.”
Friday, September 9, 2011
WHIRL @ Home: Dorm Decorating 101
Published Thursday, Sept. 1, 2011
Link
Written with Rachel Jones
Turn a dorm room from drab to fab with tips from the experts — interior designers and college students themselves!
Heading into our senior year of college, we’ve become well acquainted with dorm life. As freshmen, we couldn’t wrap our heads around how to fit everything we brought from home into our shoebox of a room. Now, we’ve grown into super space savers. But, the real challenge is making that drab dorm unique and comfortable. A dorm room isn’t just for sleeping and studying. It is our kitchen, bedroom, living room, den, and dining room all in one — it is home. And while we can’t paint the walls, some splashes of color and trendy appliances help turn the off-white room into the place to hang out on campus. With tips from expert designers and the students who’ve lived there, any college kid can give a jolt to their small space. So, here’s your first college lesson of the year: how to make that dorm room really awesome. Take notes!
Color Me Bright
While every dorm looks the same with washed-out white walls, it doesn’t have to stay that way. Add splashes of color with appliances and removable decorations that give the room personality and warmth. “I try to emphasize being cozy,” says Caroline Vranesezic, a fourth year interior design student at La Roche College.
Studying can be stressful, so chill out with the Key West Frozen Concoction maker - 21 and over, only! - available in lime green and dreamsicle orange. $425, Hillman Appliance Distributors and Don's Appliance.
Live a Little
There’s no better way to add life to a dorm than to fill it with something living. “Plants bring in another texture and clarify the air,” Vranesezic says.
Turn Me On
Harsh fluorescent overhead lighting can completely undo all attempts at comfortable design. Designer Suzanne Swift suggests
turning the wall switch off and instead using table lamps and floor lamps to cast a warming glow over the seating area.
Funky Crystal Vintage Lamp, $165, Black Lamb Consignments.
Clear Out
For a bigger area to entertain friends, clear some space by converting the bed into a day bed. “I pushed my bed against the wall and covered it with throw pillows so it looks more like a couch,” says Anna Dinger, a junior interior design major at Indiana University of Pennsylvania. Those pillows will also add comfort while watching a movie from the floor.
The Industrial Revolution
Cutesy, flowing fabrics and wispy designs are out for dorms, and metallic, clean-lined themes are in, says designer Beth Sammarone. Embrace your inner industrialist with these tough candle holders. Of course, most dorms don’t allow open flame, but top these with LED flameless candles for the same warming effect.
Black-red iron candle holders, $19 for set of two, Black Lamb Consignments.
Get Crafty
Those lovely student loans inspired us to cut costs with do-it-yourself decorations. “A lot of people have message boards on their doors, but what I did was find a cool antique frame and painted it, then sprayed it with chalkboard spray paint. It can be a message board or your to-do list,” Dinger says.
We know it’s just for trash, but a plain white can is pretty boring. Even the garbage can can be fun — jazz up your receptacle with a fresh coat of paint or brightly colored stickers.
Picking up second-hand furniture and restoring it with DIY techniques saves costs and adds personality.
Of course, not all of college life is spent in the dorms! Take the party outside to cheer on your team with the Margaritaville Tailgate Grill, $399.99, Hillmon Appliance Distributors and Don's Appliance.
Blank Slate
“I like to keep it neutral, so I can do something different next year, so I don’t get bored,” Vranesezic says. Using beiges and blues leaves room for funky and colorful accents, and gender neutral colors also makes a space more inviting as a hang-out spot than rooms decorated with bright pinks, for example. Neutral colors are also calming.
Cozy up with a textbook on this neutrally colored Luna Chair, $599, PerLora
Link
Written with Rachel Jones
Turn a dorm room from drab to fab with tips from the experts — interior designers and college students themselves!
Heading into our senior year of college, we’ve become well acquainted with dorm life. As freshmen, we couldn’t wrap our heads around how to fit everything we brought from home into our shoebox of a room. Now, we’ve grown into super space savers. But, the real challenge is making that drab dorm unique and comfortable. A dorm room isn’t just for sleeping and studying. It is our kitchen, bedroom, living room, den, and dining room all in one — it is home. And while we can’t paint the walls, some splashes of color and trendy appliances help turn the off-white room into the place to hang out on campus. With tips from expert designers and the students who’ve lived there, any college kid can give a jolt to their small space. So, here’s your first college lesson of the year: how to make that dorm room really awesome. Take notes!
Color Me Bright
While every dorm looks the same with washed-out white walls, it doesn’t have to stay that way. Add splashes of color with appliances and removable decorations that give the room personality and warmth. “I try to emphasize being cozy,” says Caroline Vranesezic, a fourth year interior design student at La Roche College.
Studying can be stressful, so chill out with the Key West Frozen Concoction maker - 21 and over, only! - available in lime green and dreamsicle orange. $425, Hillman Appliance Distributors and Don's Appliance.
Live a Little
There’s no better way to add life to a dorm than to fill it with something living. “Plants bring in another texture and clarify the air,” Vranesezic says.
Turn Me On
Harsh fluorescent overhead lighting can completely undo all attempts at comfortable design. Designer Suzanne Swift suggests
turning the wall switch off and instead using table lamps and floor lamps to cast a warming glow over the seating area.
Funky Crystal Vintage Lamp, $165, Black Lamb Consignments.
Clear Out
For a bigger area to entertain friends, clear some space by converting the bed into a day bed. “I pushed my bed against the wall and covered it with throw pillows so it looks more like a couch,” says Anna Dinger, a junior interior design major at Indiana University of Pennsylvania. Those pillows will also add comfort while watching a movie from the floor.
The Industrial Revolution
Cutesy, flowing fabrics and wispy designs are out for dorms, and metallic, clean-lined themes are in, says designer Beth Sammarone. Embrace your inner industrialist with these tough candle holders. Of course, most dorms don’t allow open flame, but top these with LED flameless candles for the same warming effect.
Black-red iron candle holders, $19 for set of two, Black Lamb Consignments.
Get Crafty
Those lovely student loans inspired us to cut costs with do-it-yourself decorations. “A lot of people have message boards on their doors, but what I did was find a cool antique frame and painted it, then sprayed it with chalkboard spray paint. It can be a message board or your to-do list,” Dinger says.
We know it’s just for trash, but a plain white can is pretty boring. Even the garbage can can be fun — jazz up your receptacle with a fresh coat of paint or brightly colored stickers.
Picking up second-hand furniture and restoring it with DIY techniques saves costs and adds personality.
Of course, not all of college life is spent in the dorms! Take the party outside to cheer on your team with the Margaritaville Tailgate Grill, $399.99, Hillmon Appliance Distributors and Don's Appliance.
Blank Slate
“I like to keep it neutral, so I can do something different next year, so I don’t get bored,” Vranesezic says. Using beiges and blues leaves room for funky and colorful accents, and gender neutral colors also makes a space more inviting as a hang-out spot than rooms decorated with bright pinks, for example. Neutral colors are also calming.
Cozy up with a textbook on this neutrally colored Luna Chair, $599, PerLora
Tuesday, July 26, 2011
WHIRL Magazine Blog: How 'Bout a Revolution?
Published July 26, 2011
Link
Written with Rachel Jones
We can’t stop yawning. Our feet are still sore. And our ears are still ringing. That’s how you know you’ve been to a good concert.
We got to see O.A.R. at Stage AE’s outdoor venue and experienced the ultimate summer show. With sweat already dripping down our backs, we opted to spread out on the grassy hill for the openers and move closer to the stage when O.A.R. came on around 9 p.m. Once we got about four rows back from the stage, we felt trapped in a mix of stagnate, summer air. It was almost hard to breathe. But O.A.R.’s upbeat rhythms and crazy saxophone solos more than made up for it. Everyone sang along to a set list of older songs – like “Crazy Game of Poker” and “Conquering Fools” – and tracks from the new CD, “King,” and yelled out what songs they wanted to hear next.
And the best thing was, the band actually interacted with the crowd. A lot of big name performers sing their songs then leave with a, “Thank you, Pittsburgh!” But O.A.R. actually talked in between songs, pointing out specific concert goers and making small talk about the Pirates – which obviously ignited a crowd-wide “Let’s Go Bucs!” chant.
The entire show felt more like an intimate jam session than a sold-out concert. The crowd was big, but it felt like we were among friends. Even the band was giving off a chill, easy-going vibe. Returning to the stage for an encore, lead singer Marc Roberge belted his lyrics with just the accompaniment of a keyboard and his hands in his jean pockets. Everyone swayed to the slow songs, jumped to the fast beats and danced/stumbled the rest of the show. Despite a few squashed toes and beer-splattered legs, we felt genuinely happy and relaxed throughout the entire show.
It was hot, sticky, and everything a summer concert should be.
Link
Written with Rachel Jones
We can’t stop yawning. Our feet are still sore. And our ears are still ringing. That’s how you know you’ve been to a good concert.
We got to see O.A.R. at Stage AE’s outdoor venue and experienced the ultimate summer show. With sweat already dripping down our backs, we opted to spread out on the grassy hill for the openers and move closer to the stage when O.A.R. came on around 9 p.m. Once we got about four rows back from the stage, we felt trapped in a mix of stagnate, summer air. It was almost hard to breathe. But O.A.R.’s upbeat rhythms and crazy saxophone solos more than made up for it. Everyone sang along to a set list of older songs – like “Crazy Game of Poker” and “Conquering Fools” – and tracks from the new CD, “King,” and yelled out what songs they wanted to hear next.
And the best thing was, the band actually interacted with the crowd. A lot of big name performers sing their songs then leave with a, “Thank you, Pittsburgh!” But O.A.R. actually talked in between songs, pointing out specific concert goers and making small talk about the Pirates – which obviously ignited a crowd-wide “Let’s Go Bucs!” chant.
The entire show felt more like an intimate jam session than a sold-out concert. The crowd was big, but it felt like we were among friends. Even the band was giving off a chill, easy-going vibe. Returning to the stage for an encore, lead singer Marc Roberge belted his lyrics with just the accompaniment of a keyboard and his hands in his jean pockets. Everyone swayed to the slow songs, jumped to the fast beats and danced/stumbled the rest of the show. Despite a few squashed toes and beer-splattered legs, we felt genuinely happy and relaxed throughout the entire show.
It was hot, sticky, and everything a summer concert should be.
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