The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.
Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.
Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.
Enjoy these dishes at a summer gathering of your own design!
CHICKEN BRUSCHETTA RECIPE
Note: If you have vegetarian guests, grill extra bread, spread it with pesto, sprinkle fresh arugula and sprouts on top… and maybe a slice of ripe fig!
For the crostini
Sliced French baguette
Olive oil
Salt
Pepper
1/2 tsp Garlic power
1/2 tsp Onion powder
For the chicken
1 lb chicken breast
1 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp oregano
½ tsp salt
½ tsp pepper
For the tomatoes
1 cup diced tomatoes
¼ cup fresh chopped basil
1 tbsp olive oil
Salt
Pepper
1/4 tsp Dijon mustard (set aside for plating)
Slice baguette, drizzle with olive oil, and season with salt, pepper, garlic and onion powers. Bake for roughly 10 minutes or until lightly crunchy. If you grill them, put the flame on low and watch them carefully!
Mix chicken with oil, vinegar, and seasoning. Grill till ready. Dice chicken into ½-inch squares.
Dice tomatoes and mix with basil, olive oil, salt, and pepper. Mix tomatoes and diced chicken.
Spread crostini with Dijon mustard.
Top crostini with tomatoes, then chicken, and serve.
Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build
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