Chatham University

Master of Arts in Food Studies (MAFS)

Upcoming Events

Harvest Tasting Dinner

Saturday, September 19, 2015

06:30 PM -
Eden Hall Campus
Large Barn

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.

Menu to be announced August 10th.

HarvestTasting14092001

» Click for more event details

In the News

 

Recent Happenings

Food Studies Cooks at Good Taste Pittsburgh

Chatham Food Studies students served up crepes with local apples and dulce de leche as well as pumpkin or squash bread, made from produce grown on the Eden Hall Campus. For all those who asked, here is the recipe:

Pumpkin Bread

Preheat the oven to 350 degrees F. Coat two 8 1/2-by-4 1/2-inch load pans with butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set mixture aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.