Chatham University

Farm-to-Table: Harvest Tasting

Saturday, September 20, 2014
6:30 PM
Eden Hall Campus

Cost: $100

Harvest Tasting

Enjoy an evening of good eating from the bountiful harvest of the Eden Hall Campus farm, and take a twilight tour of the agricultural techniques that make this site unique.

Sit down to a plated, five-course meal that features produce harvested directly from the Eden Hall Campus organic garden, fields and greenhouse, and cared for and grown by Falk School of Sustainability faculty and students.

What makes our produce organic? Every last leaf, root and fruit is grown from organically-certified seeds, without petrochemical or synthetic insecticides, herbicides, or fungicides. PA Certified Organic approves our methods, and we complete the three-year-long USDA organic certification process this fall!

Reservations are $100 per person and include a campus tour showcasing the sustainable agriculture of Eden Hall Campus farm, a five-course menu using produce from the farm, local wine and beer pairings, tax and gratuity.

Appetizers cooked by Chef Lee Keener, executive chef of Google Pittsburgh. Selection of House-made Charcuterie from Clarion River Organics Berkshire Hogs.
Himalayan Sea Salt cured Lonzina, Canadian Bacon, Guanciale, Szechuan Bacon.
Cured Pork Offal: Tongue, Heart, Kidney, Spleen, and Liver

Chicken Liver Pate
Rabbit Rillettes
Assorted Terrines
Olives, Pickled Vegetable, Bread, Mustard

From the Eden Hall Garden:
Roasted Kale Chips
Heirloom Tomato Caprese with Hand-made fresh Mozzarella
Roasted Tomatillo Salsa Verde
Pickled Shiitake
Watermelon Gazpacho with feta
Beet Chip with Black eyed Peas

Including local wine and beer

7:00 – 8:00pm
Tour highlighting the sustainable agricultural practices for Eden Hall Campus

8:00pm – 9:30pm
Locally sourced Feast prepared by Chef Dan Dooley, executive Chef at Chatham University.

Eden Hall Amish Butternut Squash and Pear Soup with a brandied crème

Tortellini (Fontana Pasta , Vandergrift, Pa) with Pickled Red Cipollini onion , Kohlrabi and Radish Microgreens with a Meadow Belle Goat Cheese Vinaigrette

Braised Jamison Farm’s Lamb Shanks with a ragout of Heirloom Tomatoes with fresh, thyme, basil, shiitake mushrooms (Eden Hall) Merlot sauce (Narcisi Winery, Gibsonia)

Vegan Entree Option: Vegetable Quinoa Cakes with a Heirloom Tomato Basil Concasse

Roasted Smashed Yukon Potatoes with Caramelized Garlic (Eden Hall)

Apple Strudel Layers of local apple selection with scents of cinnamon and and phyllo dough served with a Vanilla Cream

Attire is garden party casual. Menu subject to change upon available. Please inform us of any allergies within one week of the event. Tickets are available online only, and all sales are final. Contact with questions or for more information.

Proceeds benefit the Chatham University’s Falk School of Sustainability.

Registration and Directions

Registration has closed. Please contact Angie Jasper at for additional information.

Fee : $100

Event Contact Information

(412) 365-1335