Scott and Leslie Livingston have worked with Taliesin-trained architect Gerald Lee Morosco for more than a decade to reimagine their sprawling red brick manse in Pittsburgh’s South Hills suburb. Every room in the architecturally eclectic house, from the third-floor suite designed for their daughter to the Craftsman-style kitchen featured previously in TABLE, has been transformed, thanks to Morosco’s and the Livingstons’ shared vision. We gathered together to celebrate the last warm evening before the temperatures drop in this beautiful home.
The Last Warm Evening: A Curated End of Summer Meal
A departure from open concept, the house offers multiple spaces for hosting any sort of gathering — dinner for two around the kitchen island or a formal party in the ballroom-sized living room. On the informal evening in question, however, guests moved freely from the house to covered and open areas just off the dining and kitchen areas.
Scott, a lawyer, and Leslie, a travel blogger, meticulously tend the front and back gardens themselves. With hydrangeas, impatiens, and other annuals and perennials in full bloom, the couple invited a small group of family, old friends, and new acquaintances to meet one another and enjoy dinner catered by Chef Kevin Hermann.
The party was on a weeknight, which resulted in 100-percent attendance, “not so much because of us but because of the food and the beautiful day,” Scott says. Scott favors weeknight entertaining because many people are away on weekends, and with work looming the next morning, drinking and driving isn’t a concern. “People take it easy — they don’t go crazy,” he says.
The Livingstons like to cook, but hiring a caterer was a smart decision, as Leslie was called to Italy on business and couldn’t attend. “I was the bachelor. I didn’t have to cook or clean up,” says Scott. Instead, he mingled with his diverse group of guests, as they transitioned from indoors and out through the French doors that flank the rear of the house, leading to a balcony with a view of the gardens.
The Menu
The meal, served family-style on a picnic table under an umbrella, was inventive but not precious, from Scott’s perspective. “I’m not an overly adventurous eater,” he says. “I don’t remember everything we had; I just know it was delicious.” On the menu were Garden Herb-Cured Salmon Salad, Vegan Chorizo Stuffed Napa Cabbage, Curry Squash Soup, Prosciutto and Sourdough, Moroccan-Spiced Lamb Stuffed Sweet Peppers, and Apple Pudding Cake.
Chef Hermann’s philosophy mirrors Scott’s experience. Using seasonal local ingredients, he creates dishes that put a spin on comfort food, often with hints of Southern fare. “What is a way I can make [stuffed cabbage or peppers] a little bit more exciting, more unique?” he asks. The presentation is as important as the taste, he adds, “It’s like making art. I kind of paint a picture in my mind about what the dish might look and taste like. Something fun, new and unique.”
Morosco, who attended the party with his husband, Paul, also keeps an eye on the visuals. He approved of the use of blossoms and leaves clipped from the garden and made into artfully arranged informal table decorations.
Crafting a Perfect Party
Hermann is a graduate of the Culinary Institute of America at Hyde Park and has worked at restaurants and clubs around the country. In Pittsburgh he helped conceptualize Eat‘n Park’s Six Penn Kitchen and Hello Bistro, and opened the Porches at Schenley and Siena. He considers himself a teacher. “Part of the passion of being a culinarian is getting people to step out of the box, their comfort zones,” he says. “The joy I have is sharing these recipes so people can try something new.”
But for Leslie’s absence, the party was perfect, says Scott. “Everybody was in a happy state of mind, so it was not hard for conversation to begin. People mingled wonderfully. It was a smashing success. If you bring people together in a beautiful setting with delicious food, there is no way you can lose!”
Story by Susan Fleming Morgans
Styling by Keith Recker
Photography by Dave Bryce
Food by Chef Kevin Hermann
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