On September 20, Chatham University hosted a Harvest Dinner at Eden Hall Campus. About 60 people attended, including community members and Chatham faculty and staff. Eight students who currently work at the farm were able to attend as well.
For dinner, we harvested and provided many great ingredients from the farm, including Amish butternut squash, red onions, heirloom tomatoes, shiitake mushrooms, garlic, yellow onions, tomatillos, sweet peppers, fresh herbs, wheat, and two organic pastured chickens.
Executive Chef Lee Keener of Google Pittsburgh prepared house-made charcuterie made from Clarion River Organics Berkshire Hogs. Also included were a sampling of Himalayan Sea Salt cured Lonzina, Canadian Bacon, Guanciale, Szechuan Bacon and Cured Pork Offal: Tongue, Heart, Kidney, Spleen, and Liver.
Offerings from the Eden Hall Garden included heirloom tomato caprese (with hand-made fresh mozzarella), roasted tomatillo salsa verde, and pickled shiitakes.
Chef Dan Dooley, executive Chef at Chatham University prepared dinner for the evening. The delicious menu:
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) accompanied by Roasted Smashed Yukon Potatoes with Caramelized Garlic (Eden Hall)
- Vegan Entrée
Vegetable Quinoa Cakes with a Heirloom Tomato Basil Concasse accompanied by Roasted Smashed Yukon Potatoes with Caramelized Garlic (Eden Hall)
Apple Strudel Layers of local apple selection with scents of cinnamon and phyllo dough served with a Vanilla Cream
The weather was perfect- a gorgeous early fall evening with a light cool breeze. Guests arrived around 6:30 and enjoyed appetizers, beer, and wine in and around the new cafe (formerly the dairy barn) while listening to Vineyard Junction .
During this time, eight graduate students who work on the farm gave tours of the agricultural sites on campus. Guests learned about the history of Eden hall campus, and visited the student garden, moveable high tunnel and hoop house, and Elsama field. Students at each location talked to the guests about our work there and what ingredients were harvested from that site for the evening’s meal.
After tours and appetizers, dinner was served in the barn.
It was a wonderful evening and we enjoyed sharing our work and harvest with the guests. Both local community members and Chatham community members were engaged and interested in what is happening at Eden Hall and it was a great opportunity for them to see it firsthand and talk directly with students about their experience there.
We hope we can host more events like this one in the future – it was a pleasure to have guests on the farm and share a delicious meal together!