Halloween week food events

Written by Rebecca Sodergren on


At last year's event, the kids' eyes probably looked like that because of the camera. Or ... ?

Looking for a unique way to celebrate Halloween? Locals offer two options: a clean-fun charity benefit and a dinner with a menu that might give you a shudder or two.

Charity Pumpkin Carving Event

Over at Square Cafe in Regent Square, they're gearing up for their fourth annual Charity Pumpkin Carving Event from 6 to 8 tonight.

Each participant will receive a pumpkin to carve; suggested donation is $5 to $10 for individuals or $25 for a family. While carving, guests can enjoy complimentary snacks and apple cider. After the carving time, Square Cafe will toast the pumpkin seeds for the carvers.

Carvers will line Braddock Avenue with their jack-o-lanterns for a photo op.

This year's beneficiary is Team Tassy, a Pittsburgh-based nonprofit assisting poor families in Haiti.

"It's important to me that I give back to the community and people who have given me so much," said Square Cafe owner Sherree Goldstein.

No registration is necessary.

Spooky Supper: Halloween Snout-to-Tail Dinner

Chef Mya Zeronis is cooking up a gross-you-out menu for this month's Around the World Pop-Up Dinner at 7 p.m. Wednesday at the Pittsburgh Public Market’s new digs at 2401 Penn Ave. in the Strip District.

Her local-foods “Spooky Supper” features the following:

Blood & Bone: Roasted beef marrow bone served with baguette slices and roasted lemon-garlic-olive oil aioli that will scare the vampires away.

Witch’s Claws: Jarosinski Farm chicken feet braised until tender in sweet chili sauce.

Shadows of the Dead: Jerky made with Jarosinski Farm beef heart, plus tombstone-shaped tater tots made with Clarion River Organics sauerkraut, potatoes and brown eggs.

Missing Body: North Woods Ranch pig's head slowly simmered in East End Brewery light beer and ginger-soy broth.

Sure, You Have the (get this) Gut: Pork consomme flavored with pig's tail (and some other parts) over "tapeworm' rice noodles and fresh herbs, topped with pig's ear crackling and crispy pork belly cubes.

Worms in Apple: Clarion River Organics apple baked and glazed with Grandma Z Maple Haus syrup, served with chocolate-hazelnut-coated beet curl "worms" and juniper berry coulis.

Ms. Zeronis actually has a worthy goal for this meal other than grossing people out. She hopes to convince Americans to reduce food waste in the U.S. by cooking snout-to-tail. Diners will watch her cook their food and participate in some of the cooking.

Tickets are $50. To reserve, go to and click "events."


Join the conversation:

To report inappropriate comments, abuse and/or repeat offenders, please send an email to and include a link to the article and a copy of the comment. Your report will be reviewed in a timely manner. Thank you.