Food Workshops
@ Eden Hall Campus

Upcoming Workshops

Learn about the events and register.

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Explore your love of food at Eden Hall.

Food is a treat for the senses, but we find it to be just as stimulating for the mind. Join us at any or all of our upcoming food workshops – covering topics like bread baking, mushroom cultivation and production, chocolate, coffee, fermentation, the apple harvest, and more – to learn the techniques of food preparation and production. What you'll learn will turn your appreciation into so much more.

Read what the Post-Gazette had to say about our chocolate workshops in a recent story.

Events

Sourdough Bread Baking - Intensive

Sourdough Bread Baking - Intensive

Saturday, September 30, 2017 11:00 AM-02:00 PM
Eden Hall Campus Lodge Kitchen
$75. Workshop fees help support the construction of the Eden Hall Oven

In this three-hour workshop, we will cover the fundamentals of sourdough baking for new and experienced home bakers. We will cover a variet ... More info

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register.

Pie for Every Season

Pie for Every Season

Sunday, October 01, 2017 01:00 PM-04:00 PM
Eden Hall Campus Lodge Kitchen
$50

Pie should not be complicated. Requiring no special equipment and just a few ingredients, it is a humble dessert that highlights the bounty ... More info

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register.

The Craft of Chocolate from Bean to Bar:  Tasting chocolate through its history and production

The Craft of Chocolate from Bean to Bar: Tasting chocolate through its history and production

Thursday, November 09, 2017 05:00 PM-07:00 PM
Eden Hall Campus - Lodge dining area
$35

This session will provide an overview of the history, agriculture, and processing of cacao, with a hands-on component of cracking cacao bean ... More info

learn more.

register.

Chocolate in the Kitchen:  Learning tempering and molding to create sweet treats

Chocolate in the Kitchen: Learning tempering and molding to create sweet treats

Saturday, November 11, 2017 09:00 AM-12:00 PM
Eden Hall Campus - Lodge kitchen
$50

This session will be focused on tempering chocolate to make two kinds of chocolate: chocolate bars and truffles. Participants will have a h ... More info

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register.

The Craft of Chocolate from Bean to Bar:  Tasting chocolate through its history and production

The Craft of Chocolate from Bean to Bar: Tasting chocolate through its history and production

Thursday, December 07, 2017 05:00 PM-07:00 PM
Eden Hall Campus - Lodge dining area
$35

This session will provide an overview of the history, agriculture, and processing of cacao, with a hands-on component of cracking cacao bean ... More info

learn more.

register.

Chocolate in the Kitchen:  Learning tempering and molding to create sweet treats

Chocolate in the Kitchen: Learning tempering and molding to create sweet treats

Saturday, December 09, 2017 09:00 AM-12:00 PM
Eden Hall Campus - Lodge kitchen
$50

This session will be focused on tempering chocolate to make two kinds of chocolate: chocolate bars and truffles. Participants will have a h ... More info

learn more.

register.

Workshop Instructors

Bread Baking

Shauna Kearns is a baker and teacher from Toronto, Ontario. A 2016 graduate of Chatham's M.A. in Food Studies Program, Kearns has worked at wood-fired ovens and bakeries worldwide, including the UK, US and Canada. See Shauna's bread work on her Watch a video highlighting Shauna's work »

Emily Schostack is a candidate in Chatham's M.A. in Food Studies Program. Prior to coming to Pittsburgh, she worked for several years as a baker in her home state of New Jersey. Emily currently works with Shauna to help develop and facilitate bread making workshops.


Mushroom Cultivation & Production

Tony Miga is a graduate of the Falk School of Sustainability & Environment's Master of Sustainability program and is currently the Eden Hall Campus Farm Manager. Tony has also instructed an assortment of workshops on a range of topics at Eden Hall.

Chocolate Workshops

Stacey Victor is a student in the Falk School of Sustainability & Environment's Master of Arts in Food Studies program. Stacey's interest in chocolate grew from a chocolates course in the Food Studies program that dove into into the politics, production, and pleasures associated with chocolate. Her goal is to share her knowledge to help others build their appreciation for the foods that are important parts of their lives.


Cancellation Policy

After registering, course registrants must make any change requests to their attendance at least 48 hours prior to the start of the workshop. Transfers to another course offering (if available) will be considered if space is available. Refunds will be considered if transferring to another course is not possible. Any class registrations made within the 48-hour period prior to the course beginning will not have the option to transfer to another course or receive a refund. If you need to request a transfer or cancellation, please contact the course instructor or event contact person listed for the event.

CONTACT: Hallie Jensen • hjensen@chatham.edu • 412-365-1347