Chatham University

Master of Arts in Food Studies (MAFS)

Upcoming Events

Chatham Food Studies Benefit Dinner at Soba

Tuesday, September 8, 2015

06:00 PM -
5847 Ellsworth Ave, Pittsburgh, PA 15232

Join Chatham University and Big Burrito Restaurant Group for a delicious fundraiser to benefit the Chatham University Food Study Program. Tickets are $200 per person and include a 5-course meal with wine pairing, gratuity, and thank you gifts. All proceeds will benefit the Chatham University Food Studies Scholarship Program.

The specially crafted menu will include:
miso roasted root veg
shaved tofu, chia seed vinaigrette
winzer krems gruner veltliner, austria, 2011

crispy hamachi
prickly, pear, grilled chicory, easter egg radish
montinore gewurtztraminer, oregon, 2011

sea scallops
burnt orange, five spice roasted eggplant, pea shoots
st. kilda chardonnay, southeast australia, 2014

walleye pike
crispy sushi cake, bok choy, delicatta squash puree
trefethen chardonnay, california, 2013

asian pear galette
blackberry sabayon, mint crumbles
de perrier brut rose, france, nv

Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. One of the greatest attributes a food studies education can supply is understanding. Understanding of how food is grown, treated, harvested, sold, purchased, consumed, shared, and disposed of. Understanding of the impact it has on its suppliers, consumers, and environment. Understanding of how it affects us all.

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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.

Pictures from the 2014 Harvest Tasting Dinner

2015 Menu
Charcuterie Board By Executive Chef John Karbowski and Sous Chef Jacob Smith of GOOGLE

Arugula, Pickled Poached Beets, Crispy Leeks, Marinated Cherry Tomatoes, Roasted Garlic Vinaigrette, Goat Cheese Snow

Grilled Corn Chowder with Corn Mousseline, Grilled Corn Kernels, Corn Puree

Main Entrée
Braised Goat with Cipollini Onions, Asparagus, Shiitakes and Dauphinoise Potatoes
Pan Seared Gnocchi with Shiitake, Heirloom Slow Roasted Tomatoes, Asparagus, Zucchini w/ Pesto

Rustic Peach Tart w/ Honey Whipped Mascarpone

Please email two weeks prior of the event with dietary restrictions.

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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.