FARM DINNER

Pittsburgh Magazine

3RD ANNUAL

FARM
DINNER

hosted by Chatham University

SATURDAY, SEPT. 24 6-9PM

CHATHAM UNIVERSITY'S EDEN HALL CAMPUS
6035 RIDGE ROAD • GIBSONIA, PA

Enjoy an evening of delightful, locally sourced eating masterfully created by Chef Kevin Hermann from The Porch at Schenley.

The Porch at Schenley

The menu will feature USDA-certified organic produce harvested directly from the Eden Hall Farm at Eden Hall Campus, and cared for and grown by Falk School of Sustainability faculty and students.

THE FARM

Every last leaf, root and fruit on our farm, from the organic garden and fields to the high tunnel and hoop houses is grown from organically-certified seeds, without petrochemical or synthetic insecticides, herbicides, or fungicides. PA Certified Organic approves our methods, and we completed the three-year-long USDA organic certification process in the fall of 2015.

Around Eden Hall Farm

Posts from Eden Hall Farm

  • Sep 21, 2016
    For more regular updates, follow us on Instagram to see what we’re up to on the farm!

  • Scouting Reports

    Jun 29, 2016
    Performing a Scouting report every two weeks is a necessary function to ┬ámitigate the risk of pests, and weeds. Damage of the plants, particular bugs found on the plants and any other noteworthy information is critical to mention in these … Continue reading

  • Growth In Me and The Plants

    Jun 29, 2016
    It has been amazing to watch the progression of the different plants from mid May up until this point.┬áThe fruits of our labor are able to be enjoyed. Using physical labor to put together the growing boxes in the hoop … Continue reading

/ MENU /

HORS D'OEUVRES

Sweet Corn Gazpacho w/ tarragon caviar

Oyster Brule w/ pickeled fennel, mustard seed, and micro basil

Goat Cheese Crostini w/ basil, honey, and truffle

Prosciutto w/ radishes and dill yogurt

Sweet Honeycomb and Cheese w/ tomato jam and rye crostini

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BREAD

Olive Baguette w/ horseradish butter and pea emulsion

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FIRST COURSE

Heirloom Tomatoes

Cucumber, Mint, Tomato Caviar, Beet & Lavender Jus

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SECOND COURSE

Smoked Ruby Trout w/ zucchini mousse, blossom, and dill

Confit Pork Belly w/ stone ground polenta, sunflower shoots, carrots, and cilantro

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THIRD COURSE

Roasted Strip Steak w/ roasted bean salad, black garlic, and grilled lemon

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DESSERT

Spiced Peach Cobbler

Spice Cake w/ vanilla bean curd and mint

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* Vegetarian option available upon request



/ RSVP /

Registration for this event has now closed. Please contact Chloe Bell at 412-365-1375 or cbell@chatham.edu with any questions or concerns.