ServSafe Manager Certification
Sep
21
to Sep 29

ServSafe Manager Certification

  • Eden Hall Campus, Lodge Computer Lab (map)
  • Google Calendar ICS

The ServSafe Manager Certification verifies that a manager or person-in-charge of an establishment has enough food safety knowledge to protect the public from food-borne illness. 

During the course, topics like personal hygiene, cross contamination, time and temperature abuse, receiving and storage, proper cooking temperatures, food safety management systems, and training employees will be discussed.  The course includes lectures, discussions, presentations, activities, and assignments.

The course is 16 hours in length.  You must attend all class sessions to be eligible to sit for the exam.  A score of 75% is required to pass the exam and receive certification. 

This fee includes the short-term use of an official ServSafe manager book. Not included in this price is the cost of the online test, which will be purchased outside of this course for $36.


Instructor: Rob Gowen CHE, CDM, CFPP, FMP

Rob is currently a student in the MA in Food Studies program at Chatham University.  He holds undergraduate degrees in History, Education, and Culinary Arts.  He is an alumnus of Johnson and Wales University and Coastal Carolina University.  He is a Certified Hospitality Educator (American Hotel & Lodging Association), a Certified Dietary Manager and Certified Food Protection Professional (Association of Nutrition and Foodservice Professionals), and a certified Foodservice Management Professional (National Restaurant Association).  Rob started cooking while in the United States Coast Guard and has worked in hotels, restaurants, senior living, and in catering.  He has taught at schools in Maryland and North Carolina.  He is a certified SERV Safe Instructor and Proctor with the National Restaurant Association.

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DIY Hot Sauce
Sep
22
12:00 PM12:00

DIY Hot Sauce

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Explore the spicy world of pepper preserves and pickles as we make and taste multiple different types of hot sauce. Using locally sourced peppers, we will discuss the fundamentals of flavor building and the framework on which to create a tantalizing universe of spicy tastes.

Participants will learn about the different kinds of hot sauce bases, the variety in flavor profile of peppers, and just how much spice they can handle! Each participant will leave the class with three different bottles of their own personally-crafted hot sauces, recipes, and the knowledge to make more hot sauce at home. Casual to "Can't Get Enough" Pepperheads welcomed! 

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor:

Oliver Pinder is an avid foodie and pepperhead. Raised on the Caribbean Island of Trinidad and Tobago, home to a great deal of the world's hottest naturally occurring peppers, and to a mother with a super tolerance for the spicy, his predilection for heat and flavor was inescapable. He is a student of the the Master of Food Studies program here at Chatham University and a cook.

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"One-Pot" Indian Cooking
Oct
5
12:00 PM12:00

"One-Pot" Indian Cooking

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Learn how to make delicious and traditional Indian dishes in our new One-Pot Indian Cooking workshop. Instructor Jay Iyengar of Popping Mustard Seed will lead a hands-on workshop in making traditional Indian food, all vegetarian, highlighting rice, lentils, and vegetables, with a blend of aromatic spices and a side dish to go with it. Participants will learn about Indian spices and flavors, and will leave with the knowledge to make these dishes at home.

There will be plenty of food to taste during the workshop and leftovers to take home.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
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Sourdough Challah
Oct
12
12:00 PM12:00

Sourdough Challah

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious challah. Traditionally a Jewish braided bread made with eggs, our version will have all the familiar soft textures and rich flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened challah loaf, along with some different braiding techniques and other variations. The workshop will include a tasting of finished loaves, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join.

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

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Kraut, Kimchi & Lacto-Fermented Pickles
Oct
13
12:00 PM12:00

Kraut, Kimchi & Lacto-Fermented Pickles

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Explore the world of bacteria through vegetable fermentation in this hands-on workshop! Participants will learn about the historical, nutritional, and cultural significance of these fermented products and why we should embrace healthy bacteria with open arms. Trevor will guide the class through the simple practices for making tasty and safe fermented products, while demystifying common fears and problems within the process.

Participants will walk away with a jar of sauerkraut, kimchi, and pickles to ferment at home, as well as recipes, ratios, and confidence on recreating these delicious ferments at home. 

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor:

Trevor Ring is a Fermentation Enthusiast, Integrative Nutrition Health Coach, and a graduate of the dual degree MBA and Food Studies at Chatham University. Over the past seven years he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA, and worked for numerous fermentation-based businesses. Learning directly from the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation), Trevor naturally fell into teaching numerous fermentation workshops over the past four years. In 2018 he became the President of the Fermentation Club at Chatham University and is also teaching workshops at Phipps Conservatory.

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Butchering 101: Smoking & Curing
Oct
20
11:00 AM11:00

Butchering 101: Smoking & Curing

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This exciting workshop is part of our Maker in Residence series! The instructor, Maya Lantgios, is CRAFT's first Maker in Residence, focusing her time with us on creating butchering curriculum, developing a regional sausage recipe, and conducting market research for her products! Learn more about Maya in her bio below.


This will be a 5 hour, hands-on workshop that focuses on the fundamentals of smoking and curing meats for beginners. We will focus our time on two processes: smoking a cured pork belly and stuffing and preparing soppressata. 

Attendees will learn all the steps, tools, and ingredients needed to cure a pork belly and smoke it to create a wonderful slab of bacon. While the bacons are smoking the class will shift gears to soppressata and learn about stuffing sausage and the curing process that follows. 

Everyone will leave the class with 5-6 pounds of ready-to-eat bacon, and 5 pounds of soppressata sausage. (Each participant will have the option of taking their soppressata home with them to cure, or leaving it under the care of the instructor to age and hang, picking it up at a later date!) All meat will be sourced from local farms!

Lunch will be provided.

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

maya copy.png


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Beautiful Buckwheat
Oct
26
12:00 PM12:00

Beautiful Buckwheat

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Buckwheat has been hitting the Pittsburgh restaurant scene as a new and exciting ingredient, but also has a rich agricultural and cultural history to this region. But if it isn’t a grain...what is it?

This 2-hour workshop will go over the many benefits and unique qualities of this native Pennsylvania plant. Together we’ll delve into a bit of its history, clear up common misconceptions, see it in its many forms, and of course, we’ll learn how to prepare some of its delicious possibilities!

Newbies to baking and/or buckwheat are encouraged to join. The workshop will include a tasting of some recipes that feature buckwheat, as well as offer some recipes for participants to take home and try for themselves. Everyone will leave class with some locally sourced buckwheat of their own.

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

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Introduction to Focaccia
Oct
27
12:00 PM12:00

Introduction to Focaccia

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This Italian rustic bread is a relative of pizza dough, though it is softer, thicker and, when properly made, has an open-holed, cake-like crumb structure. Learn how easy is it to make this delicious pan bread!

Participants will make an Herb Garlic Focaccia and will also work with a potato-enriched dough. The class will end with a tasting, and everyone will leave with the knowledge and recipes to re-create this bread at home!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

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Butchering 101: Whole Hog & Meat Share
Nov
2
to Nov 3

Butchering 101: Whole Hog & Meat Share

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This exciting workshop is part of our Maker in Residence series! The instructor, Maya Lantgios, is CRAFT's first Maker in Residence, focusing her time with us on creating butchering curiculum, developing a regional sausage recipe, and conducting market research for her products! Learn more about Maya in her bio below.

This two day workshop will run from 11:00 – 5:00 on Saturday November 2nd and Sunday November 3rd. Attendance to both workshop dates is required!!

The Whole Hog Butchering & Meat Share workshop produced by Chatham University’s Center for Regional Agriculture, Food, and Transformation (CRAFT) is led with the intent to educate community members on sourcing sustainable meat, what to do with a whole animal, and how to process it. The workshop is a two-day intensive class that will give attendees the knowledge and skill to be able to acquire a whole animal and process it into useable cuts of meat.

Some of the topics that will be discussed are sourcing meat sustainably, the economics of butchering your own meat, and why butchering increases your autonomy as an eater. This workshop requires no previous knowledge or skills in butchering and will teach attendees what to look for when purchasing a whole animal, what tools are necessary, how to break down a pig into basic cuts, as well as some processing.

Day 1: BUTCHERING, Sunday July 21st 11am - 5pm

  • Introduction to butchering - learning the cuts, learning tools, meat sourcing

  • Benefits of processing your own meat

  • Anatomy of the animal

  • The class will break down the animal under the direction of the instructor

Day 2: PROCESSING, Sunday July 28th 11am - 5pm

  • Curing

  • Sausage making

  • Tail to Snout cooking - using the whole animal

  • How to develop a recipe

  • Varieties and cultural differences in types of processed meat

Throughout both classes, each attendee will take home 15 to 20 pounds of meat that will be wrapped and ready for the freezer. The meat will include roasts, retail cuts, sausage, and bacon. Lunch will also be provided during both days of the workshop and will feature pork prepared by our instructor. We ask that attendees bring a cooler or insulated bags to both workshops for transporting the meat home safely!

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

maya copy.png


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Introduction to Indian Breads
Nov
9
12:00 PM12:00

Introduction to Indian Breads

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Join us for a hands-on Indian bread making class! This class will be exploring two traditional Indian breads: Chappathi (Roti), an unleavened flat bread, and Masala Dosa, a South Indian specialty made of fermented rice and lentil batter filled with Indian style potatoes.

Participants will also learn about Indian cooking and spices, and will also be making a chutney to be eaten with the dosa.

Each participant will leave with dosa batter and the knowledge of how to make these breads at home!

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
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Cookie Decorating: Flooding Method
Nov
10
12:00 PM12:00

Cookie Decorating: Flooding Method

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This  workshop will allow participants to learn how to transform cookies and royal icing into edible works of art. The workshop will go through the process of creating colored royal icing and using the flooding method to create professional-style cookies. This hands-on workshop will allow participants to decorate and take home a dozen cookies. This workshop is for adults looking to learn more advanced cookie decorating techniques.

Participants will learn the following:

• How to make royal icing
• How to plan a design
• Piping techniques
• How to use a piping bag
• Outlining and flooding icing
• Layering colors and textures

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Jordan Mason

Jordan is a current student in the dual degree Masters of Food Studies/MBA program at Chatham University. In 2012, she graduated from Johnson & Wales University with a degree in Baking and Pastry Arts. She is also an IUP alumn with a Bachelors in Small Business Management/Entrepreneurship. During her undergrad, Jordan worked at Market Street Pastries in Blairsville, PA, and also owned a side business creating custom cakes, cookies, and pastries for customers in her hometown. 

She then moved to Portland, Oregon for 4 years and quickly became the Pastry Chef for Bon Appetit Management Company at Reed College. Here, she was able to refine her skills and use her creativity to feed several hundred students daily, create desserts for catered events, and even had the opportunity to participate in gingerbread competitions. She led her pastry team to place second in the Oregon Museum of Science and Industry Gingerbread Competition in 2016, and first place in 2017. Jordan currently is the kitchen lab manager at Eden Hall Campus and helps the Food Innovation Lab with product and recipe development.

JordanPicture.jpeg
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Sourdough Fougasse
Nov
16
12:00 PM12:00

Sourdough Fougasse

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious fougasse. Traditionally a French, leaf-like or sculpted bread, our version will have all the familiar chewy textures and flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened fougasse, along with some different shaping techniques and flavor variations. The workshop will include a tasting the finished bread, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join!

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

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Butchering 101: The Whole Bird
Nov
17
12:00 PM12:00

Butchering 101: The Whole Bird

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Get ready for Thanksgiving by taking this comprehensive, 4-hour workshop specifically focused on breaking down and processing poultry. Local butcher Maya Lantgios will demonstrate how to break down a whole chicken and turkey, special poultry techniques like spatchcocking, and how to make sausage. She will also go over how to make stock, utilizing every part of the bird.

Each participant will have their own locally sourced, pasture-raised chicken to work on during the workshop, and participants will team up to break down an entire turkey. Everyone will walk away with their broken down chicken, multiple cuts of the turkey, freshly made sausage, and the knowledge to do it again at home, right in time for the holiday season.

Tickets for this class are extremely limited!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

Maya.png
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Introduction to Rye Sourdough
Nov
23
12:00 PM12:00

Introduction to Rye Sourdough

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Baking breads with rye can be tricky; it is not at all like wheat and requires different techniques. This workshop will cover the fundamentals of baking with a rye sourdough culture. We will cover basic mixing and shaping techniques, as well as sourdough culture maintenance.

Each participant will leave with a jar of sourdough starter, recipes, and the knowledge to continue baking at home.

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

View Event →
Sourdough: Everything but Bread
Dec
7
12:00 PM12:00

Sourdough: Everything but Bread

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

If you’ve ever kept a “sourdough starter” at home, then you may have found yourself wondering just what to do with the excess “discard” that comes from regular feeding. We’re here to help you get creative, and get the same great sourdough benefits from non-bread recipes! Together we’ll learn how to incorporate sourdough into new and old recipes, and will demo a non-bread sourdough recipe, with a tasting of this final product.

This 2-hour workshop will go over the basics of sourdough, how to maintain and care for your starter, and why it’s such a fun tool to have in your kitchen.

Newbies and veteran sourdough bakers alike are encouraged to join. Everyone will leave with their own jar of starter and the knowledge to continue baking delicious non-bread treats with it at home!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

View Event →
Butchering 101: The Whole Lamb
Dec
8
12:00 PM12:00

Butchering 101: The Whole Lamb

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

 


Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

Maya.png
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Indian Spices & Pickles
Sep
8
12:00 PM12:00

Indian Spices & Pickles

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

Join us for a hands-on Indian spice blending and pickle making workshop! Local chef Jayashree Iyengar of Popping Mustard Seeds will teach participants all about the spices used in traditional Indian cooking, and each participant will make spice blends to take home for their own Indian cooking adventures. Jay will also lead the group in making their own Indian style lemon and tomato pickles, utilizing Indian spices and flavors.

Each participant will leave with multiple blended spice packets and jars of their own homemade pickles.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
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Butchering 101: Sausage
Sep
7
12:00 PM12:00

Butchering 101: Sausage

  • Eden Hall Campus, Dairy Barn Cafe (map)
  • Google Calendar ICS

This sausage workshop will teach attendees about the many different types of sausage and its production. The workshop will go through the process from start to finish, from meat selection to consumption, and discuss different ways to create flavorful sausages. 

Participants will learn the following:

• Local farms and sources for finding sustainable meat
• How to select meat for sausages
• Information about fat content and the good fat you want in your sausages
• How to grind meat for sausages
• All about natural and artificial casings
• How to proportion and weigh ingredients depending on type of sausage
• How to stuff sausages
• Basics of how to cook a sausage

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Name *
Name

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

Maya.png
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Seminar: Food Labeling and Distribution Considerations
Aug
27
5:30 PM17:30

Seminar: Food Labeling and Distribution Considerations

  • Chatham University Eastside Campus (map)
  • Google Calendar ICS

August 27, 2019 
05:30 PM - 07:30 PM
Fee : Free 
Location : Chatham Eastside, 6585 Penn Ave, Pittsburgh, PA 15206

Join CRAFT's Food Innovation Lab Manager, Nicolette Spudic, for an in-depth seminar on food labeling and distribution concerns for food and beverage products. Learn about general food labeling regulations, packaging considerations, printing options, label claims, and distribution considerations in this 2-hour workshop aimed at anyone looking to start or grow a food product business.

The class will cover:

  • Labeling regulation history

  • Basic labeling needs for all food products

  • Nutrition label requirements, costs, and analysis methods

  • Packaging considerations and UPC codes

  • Eco-labels and label claims

  • Distribution options and considerations for new food businesses

EVENT CONTACT INFORMATION

Mitra Saeidi 
412-365-1448 
womenbusinesscenter@chatham.edu

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Butchering 101: Whole Hog & Meat Share
Jul
21
to Jul 28

Butchering 101: Whole Hog & Meat Share

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

This exciting workshop is part of our Maker in Residence series! The instructor, Maya Lantgios, is CRAFT's first Maker in Residence, focusing her time with us on creating butchering curiculum, developing a regional sausage recipe, and conducting market research for her products! Learn more about Maya in her bio below.


This two day workshop will run from 11:00 – 5:00 on Sunday July 21 and Sunday July 28. Attendance to both workshop dates is required!!

The Whole Hog Butchering & Meat Share workshop produced by Chatham University’s Center for Regional Agriculture, Food, and Transformation (CRAFT) is led with the intent to educate community members on sourcing sustainable meat, what to do with a whole animal, and how to process it. The workshop is a two-day intensive class that will give attendees the knowledge and skill to be able to acquire a whole animal and process it into useable cuts of meat.

Some of the topics that will be discussed are sourcing meat sustainably, the economics of butchering your own meat, and why butchering increases your autonomy as an eater. This workshop requires no previous knowledge or skills in butchering and will teach attendees what to look for when purchasing a whole animal, what tools are necessary, how to break down a pig into basic cuts, as well as some processing.

Day 1: BUTCHERING, Sunday July 21st 11am - 5pm

  • Introduction to butchering - learning the cuts, learning tools, meat sourcing

  • Benefits of processing your own meat

  • Anatomy of the animal

  • The class will break down the animal under the direction of the instructor

Day 2: PROCESSING, Sunday July 28th 11am - 5pm

  • Curing

  • Sausage making

  • Tail to Snout cooking - using the whole animal

  • How to develop a recipe

  • Varieties and cultural differences in types of processed meat

Throughout both classes, each attendee will take home 15 to 20 pounds of meat that will be wrapped and ready for the freezer. The meat will include roasts, retail cuts, sausage, and bacon. Lunch will also be provided during both days of the workshop and will feature pork prepared by our instructor. We ask that attendees bring a cooler or insulated bags to both workshops for transporting the meat home safely!

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118


Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

maya copy.png


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Introduction to Sourdough
Jul
14
12:00 PM12:00

Introduction to Sourdough

Have you ever wanted to take a crash course in sourdough bread baking? This workshop will cover the fundamentals of sourdough baking in two hours. We will cover basic mixing, shaping, and scoring techniques. Each participant will leave with a jar of sourdough starter. The workshop will be followed by a tasting. 

Please bring a large bowl and small jar to take home dough and starter!

 

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

View Event →
"One-Pot" Indian Cooking
Jul
13
12:00 PM12:00

"One-Pot" Indian Cooking

Learn how to make delicious and traditional Indian dishes in our new One-Pot Indian Cooking workshop. Instructor Jay Iyengar of Popping Mustard Seed will lead a hands-on workshop in making traditional Indian food, all vegetarian, highlighting rice, lentils, and vegetables, with a blend of aromatic spices and a side dish to go with it. Participants will learn about Indian spices and flavors, and will leave with the knowledge to make these dishes at home.

There will be plenty of food to taste during the workshop and leftovers to take home.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118


Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
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Naturally Leavened Bread: Fougasse
Jun
15
12:00 PM12:00

Naturally Leavened Bread: Fougasse

This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious fougasse. Traditionally a French, leaf-like or sculpted bread, our version will have all the familiar chewy textures and flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened fougasse, along with some different shaping techniques and flavor variations. The workshop will include a tasting the finished bread, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join!

Please bring a large bowl and a small jar to take home fougasse dough and your starter!

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

View Event →
Butchering 101: The Whole Lamb
Jun
2
12:00 PM12:00

Butchering 101: The Whole Lamb

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

View Event →
Introduction to Whole Grain Baking
Jun
1
2:00 PM14:00

Introduction to Whole Grain Baking

If you're interested in learning how to bake bread with locally grown whole grains, this class is for you! This workshop will cover the fundamentals of baking with different types of whole grain flour, including basic mixing, shaping, and scoring techniques. Learn about the benefits of whole grains and how to adapt recipes to use whole grains, and learn where to source local grains in the Pittsburgh area! The workshop will be followed by a tasting.

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakersStefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutritionin each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

View Event →
Introduction to Indian Breads
May
19
12:00 PM12:00

Introduction to Indian Breads

Join us for a hands-on Indian bread making class! This class will be exploring two traditional Indian breads: Chappathi (Roti), an unleavened flat bread, and Masala Dosa, a South Indian specialty made of fermented rice and lentil batter filled with Indian style potatoes.

Participants will also learn about Indian cooking and spices, and will also be making a chutney to be eaten with the dosa.

Each participant will leave with dosa batter and the knowledge of how to make these breads at home!

Please bring a container to take home dosa batter.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118


Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
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Naturally Leavened Bread: Challah
May
18
12:00 PM12:00

Naturally Leavened Bread: Challah

This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious challah. Traditionally a Jewish braided bread made with eggs, our version will have all the familiar soft textures and rich flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened challah loaf, along with some different braiding techniques and other variations. The workshop will include a tasting of finished loaves, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join.

Please bring a large bowl and a small jar to take home challah dough and your starter!

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

View Event →
Butchering 101: The Whole Lamb
May
5
12:00 PM12:00

Butchering 101: The Whole Lamb

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

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Wild Fermented Country Wine & Mead
Apr
13
12:00 PM12:00

Wild Fermented Country Wine & Mead

**Must be 21+ to attend this class!**

Microorganisms are all around us and can assist in making some of the most delectable fermented foods and beverages. In this workshop you will learn about utilizing wild yeast and bacteria to produce your own alcohol at home. You will learn about the culture, from past to present, around wild fermented alcohol and the advantages and disadvantages of this specific production method. With demonstrations and tastings, this experience is meant to be a gateway to the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around wild fermentation.

Bundle this ticket with the Fermented Elixirs class to save!

Fee: $65

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Trevor Ring


Trevor Ring is a Fermentation Enthusiast, Integrative Nutrition Health Coach, and dual degree MBA and Food Studies candidate at Chatham University. Over the past seven years he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA, and worked for numerous fermentation-based businesses. Learning directly from the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation), Trevor naturally fell into teaching numerous fermentation workshops over the past four years. In 2018 he became the President of the Fermentation Club at Chatham University and started teaching workshops at Phipps Conservatory.


View Event →
Introduction to Sourdough
Apr
6
12:00 PM12:00

Introduction to Sourdough

Have you ever wanted to take a crash course in sourdough bread baking? This workshop will cover the fundamentals of sourdough baking in two hours. We will cover basic mixing, shaping, and scoring techniques. Each participant will leave with a jar of sourdough starter. The workshop will be followed by a tasting. 

Please bring a large bowl and small jar to take home dough and starter!

 

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

View Event →
Fermented Elixirs
Mar
30
12:00 PM12:00

Fermented Elixirs

Bubbly drinks should be celebrated! Learn about the vast realm of starter cultures and wild approaches to create carbonated drinks that soothe your soul, heal your gut, and make your heart smile. This class will cover kombucha, water kefir, wild soda, and ginger beer and include samples of a wide range of these. Participants will walk away with starter cultures and beverages to ferment at home.

Bundle this ticket with the Wild Fermented Country Wine & Mead class to save!

Fee: $65

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Trevor Ring


Trevor Ring is a Fermentation Enthusiast, Integrative Nutrition Health Coach, and dual degree MBA and Food Studies candidate at Chatham University. Over the past seven years he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA, and worked for numerous fermentation-based businesses. Learning directly from the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation), Trevor naturally fell into teaching numerous fermentation workshops over the past four years. In 2018 he became the President of the Fermentation Club at Chatham University and started teaching workshops at Phipps Conservatory.


View Event →
Butchering 101: The Whole Bird
Mar
17
12:00 PM12:00

Butchering 101: The Whole Bird

This comprehensive, 4-hour workshop will focus specifically on breaking down and processing poultry. Local butcher Maya Lantgios will demonstrate how to break down a whole chicken and duck, special poultry techniques like spatchcocking, and how to make chicken sausage. She will also go over how to make stock, utilizing every part of the bird.

Each participant will have their own locally sourced, pasture-raised chicken to work on during the workshop. Everyone will walk away with their broken down chicken, at least one cut of a duck, and freshly made sausage, as well as the knowledge to do it again at home!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

View Event →
Indian Spices & Pickles
Mar
9
12:00 PM12:00

Indian Spices & Pickles

Join us for a hands-on Indian spice blending and pickle making workshop! Local chef Jayashree Iyengar of Popping Mustard Seeds will teach participants all about the spices used in traditional Indian cooking, and each participant will make spice blends to take home for their own Indian cooking adventures. Jay will also lead the group in making their own Indian style lemon and tomato pickles, utilizing Indian spices and flavors.

Each participant will leave with multiple blended spice packets and jars of their own homemade pickles.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118


Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
View Event →
Butchering 101: The Whole Lamb
Feb
17
12:00 PM12:00

Butchering 101: The Whole Lamb

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

View Event →
Introduction to Indian Breads
Feb
2
12:00 PM12:00

Introduction to Indian Breads

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

Join us for a hands-on Indian bread making class! This class will be exploring two traditional Indian breads: Chappathi (Roti), an unleavened flat bread, and Masala Dosa, a South Indian specialty made of fermented rice and lentil batter filled with Indian style potatoes.

Participants will also learn about Indian cooking and spices, and will also be making a chutney to be eaten with the dosa.

Each participant will leave with dosa batter and the knowledge of how to make these breads at home!

Please bring a container to take home dosa batter.

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118


Instructor: Jayashree (Jay) Iyengar

Jay is the owner of Popping Mustard Seeds - Indian Cooking Classes and More. She specializes in teaching Indian vegetarian cuisine. She grew up in Chennai, India before she moved to the United States more than three decades ago. She is an experienced chef and has taught several cooking classes in the Pittsburgh area, since August 2015.

She is also a Mechanical Engineer who worked at Westinghouse as an engineer for more than two decades. Her passion for cooking and teaching led her to transition to the culinary world. She is currently pursuing her Master’s degree in the Food Studies program at Chatham University.

Find out more about her at: poppingmustardseeds.com

Jay photo.jpg
View Event →
Introduction to Whole Grain Baking
Jan
27
12:00 PM12:00

Introduction to Whole Grain Baking

If you're interested in learning how to bake bread with locally grown whole grains, this class is for you! This workshop will cover the fundamentals of baking with different types of whole grain flour, including basic mixing, shaping, and scoring techniques. Learn about the benefits of whole grains and how to adapt recipes to use whole grains, and learn where to source local grains in the Pittsburgh area! The workshop will be followed by a tasting.

 

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Shauna Kearns
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. Learn more about Shauna here.

10497332_669601666449484_2502109264100574812_o.jpg
View Event →
Introduction to Sourdough
Jan
12
12:00 PM12:00

Introduction to Sourdough

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

Have you ever wanted to take a crash course in sourdough bread baking? This workshop will cover the fundamentals of sourdough baking in two hours. We will cover basic mixing, shaping, and scoring techniques. Each participant will leave with a jar of sourdough starter. The workshop will be followed by a tasting. 

Please bring a large bowl and small jar to take home dough and starter!

 

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Shauna Kearns
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. Learn more about Shauna here.

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Techniques in Taste: Sparkling Wine
Dec
8
3:00 PM15:00

Techniques in Taste: Sparkling Wine

Get ready for the holiday season by fine-tuning your knowledge about wine! This workshop will focus on tasting sparkling wines from around the world, and understanding the complex tasting notes of each wine. Participants will taste a variety of sparkling wines, learn about food pairings, purchasing techniques, and more.

What Participants Will Expect to Learn:

  • Sparkling wine varieties

  • Tips on purchasing sparkling wines

  • Formal wine tasting techniques

  • Food pairings for each wine

Must be 21+ years to attend. All participants will need to show ID upon arrival.

Fee: $50

Sign up for the Italian Wine Tasting on November 17th to bundle and save!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% off for all Chatham Alumni!


Instructor: Sally Frey

Sally Frey has over a decade of experience teaching hands-on culinary, baking, pastry, wines and hospitality management classes as a chef instructor as well as years teaching academic graduate level Food Studies courses. She is an assistant professor with the Food Studies program at Chatham University where she teaches sustainable gastronomy related courses including Sustainable Fermentation, Wines, Ciders and Meads, Culture and Culinary Grains, Sustainable Meat Production, Culinary Workshops and the Politics and Pleasures of Chocolate. The graduate level courses take a unique academic perspective combined with applied learning. She has graduate degrees in both English and Gastronomy as well as professional chef credentials including the Grand Diplôme degree from Le Cordon Bleu, Paris. She is the chef and owner of S.K. Frey Chocolates & Confections which is a small-batch artisanal food business based in Pittsburgh with a national distribution.

For more information see: www.skfrey.com

 

Instructor: Christina Solazzo

Christina is a Marketing Representative for the Tabarrini Winery located in Montefalco, Italy. Her work with them includes managing their online presence through their website and social media platforms, performing tours and tastings at the cellar, and organizing wine events in the United States. Christina has also performed extensive academic research on how the commodification of terroir impacts small producers in a global economy, with Tabarrini as one of the participants. Her other work experiences include managing the wine room at Via Umbria, an Italian specialty store in Washington, D.C. and serving as a summer staff member at the Umbra Institute, a study abroad institution focusing on Italian and Food Studies in Perugia, Italy.

Currently, Christina is pursuing a Master of Arts in Food Studies and Master of Business Administration at Chatham University in Pittsburgh, Pennsylvania. Her Master’s thesis will be in the form of a business plan for an Italian wine import company. She is maintaining a wine blog, Ninety-Nine, as she further expands her wine knowledge. Christina's interest in wine is centered around introducing consumers in the U.S. market to the extensive diversity that Italian wines offer. Her passion has fostered years of research, experience, and relationships in the field.

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Butchering 101: The Whole Lamb
Dec
1
12:00 PM12:00

Butchering 101: The Whole Lamb

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

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Techniques in Taste: An Introduction to Italian Wine Producers
Nov
17
3:00 PM15:00

Techniques in Taste: An Introduction to Italian Wine Producers

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

Join Christina Solazzo, a representative for an award-winning Italian winery and Master of Business Administration and Master of Arts of Food Studies graduate student to gain a better appreciation for Italian wine diversity and improve your own wine knowledge. Using insights from her academic, professional, and personal background, Christina will teach you the basics of a formal wine tasting, help you hone your own preferences, and better understand Italian wines. The workshop will involve a short interactive discussion with a wine tasting, involving three different wines.

All wines will come from small, “locally-owned” wineries, in the glocal context. Glocal – the global exchange of local goods and ideas. Unlike internationally-owned wine companies, these wineries are centered around years of tradition, indigenous varietals, and a passionate connection between producers and the land. These types of wineries are especially common in Italy. Participants can expect to try a white, rosé, and red. We look forward to sharing our knowledge and appreciation with you. After all, life is so much better with ninety-nine different bottles on the wall, rather than ninety-nine bottles of the same one.

What Participants Will Expect to Learn:

  • Italian wine varietals
  • Understanding appellation system labels
  • Italian wine culture
  • Personal connection to wineries
  • Formal wine tasting techniques
  • Food pairings for each wine

Must be 21+ years to attend. All participants will need to show ID upon arrival.

Fee: $50

Sign up for the Sparkling Wine Tasting on December 8th to bundle and save!

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% off for all Chatham Alumni!


Instructor: Christina Solazzo

Christina is a Marketing Representative for the Tabarrini Winery located in Montefalco, Italy. Her work with them includes managing their online presence through their website and social media platforms, performing tours and tastings at the cellar, and organizing wine events in the United States. Christina has also performed extensive academic research on how the commodification of terroir impacts small producers in a global economy, with Tabarrini as one of the participants. Her other work experiences include managing the wine room at Via Umbria, an Italian specialty store in Washington, D.C. and serving as a summer staff member at the Umbra Institute, a study abroad institution focusing on Italian and Food Studies in Perugia, Italy.

Currently, Christina is pursuing a Master of Arts in Food Studies and Master of Business Administration at Chatham University in Pittsburgh, Pennsylvania. Her Master’s thesis will be in the form of a business plan for an Italian wine import company. She is maintaining a wine blog, Ninety-Nine, as she further expands her wine knowledge. Christina's interest in wine is centered around introducing consumers in the U.S. market to the extensive diversity that Italian wines offer. Her passion has fostered years of research, experience, and relationships in the field.

Instructor: Salley Frey

Sally Frey has over a decade of experience teaching hands-on culinary, baking, pastry, wines and hospitality management classes as a chef instructor as well as years teaching academic graduate level Food Studies courses. She is an assistant professor with the Food Studies program at Chatham University where she teaches sustainable gastronomy related courses including Sustainable Fermentation, Wines, Ciders and Meads, Culture and Culinary Grains, Sustainable Meat Production, Culinary Workshops and the Politics and Pleasures of Chocolate. The graduate level courses take a unique academic perspective combined with applied learning. She has graduate degrees in both English and Gastronomy as well as professional chef credentials including the Grand Diplôme degree from Le Cordon Bleu, Paris. She is the chef and owner of S.K. Frey Chocolates & Confections which is a small-batch artisanal food business based in Pittsburgh with a national distribution.

For more information see: www.skfrey.com

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Introduction to Rye Bread
Nov
10
10:00 AM10:00

Introduction to Rye Bread

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

If you're interested in learning how to bake bread with locally grown rye flour, this class is for you! This workshop will cover the fundamentals of baking with rye flour, including basic mixing, shaping, and scoring techniques. Learn how to adapt recipes to use rye flour, and learn where to source local grains in the Pittsburgh area! The workshop will be followed by a tasting.

Sign up for the Introduction to Whole Wheat Bread workshop on October 27th to bundle and save!

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Shauna Kearns
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. Learn more about Shauna here.

10497332_669601666449484_2502109264100574812_o.jpg
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Skills in Pastry: Blitz Puff Pastry
Nov
3
12:00 PM12:00

Skills in Pastry: Blitz Puff Pastry

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

Expand your baking skills through this hands-on Blitz Puff Pastry workshop! Blitz Puff Pastry is a quicker version of the classic puff pastry dough, but still results in a buttery and flaky dough that is versatile and delicious.

In this workshop, you’ll learn how to mix the dough, the rolling and folding techniques, and how to put together both a sweet and savory puff pastry that will be baked during the workshop! Taste your delicious treats and leave with the recipes and knowledge to replicate these pastries at home

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Glenn Hoover
Glenn is a Pittsburgh native who has baked pastry and bread at many notable Pittsburgh restaurants, including The Steelhead Grill and Eleven of the Big Burrito Restaurant Group. He has years of experience, and approaches bread form a mostly self-taught background, making the recipes and methods accessible and exciitng for a home cook. He is currently a baker at La Gourmandine. 

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Introduction to Whole Wheat Bread
Oct
27
12:00 PM12:00

Introduction to Whole Wheat Bread

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

If you're interested in learning how to bake bread with locally grown whole wheat flour, this class is for you! This workshop will cover the fundamentals of baking with whole wheat flour, including basic mixing, shaping, and scoring techniques. Learn how to adapt recipes to use whole wheat, and learn where to source local grains in the Pittsburgh area! The workshop will be followed by a tasting.

Sign up for the Introduction to Rye Bread workshop on November 10th to bundle and save!

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Shauna Kearns
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. Learn more about Shauna here.

10497332_669601666449484_2502109264100574812_o.jpg
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Sausage from Start to Finish
Oct
20
12:00 PM12:00

Sausage from Start to Finish

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

This sausage workshop will teach attendees about the many different types of sausage and its production. The workshop will go through the process from start to finish, from meat selection to consumption, and discuss different ways to create flavorful sausages. 

Participants will learn the following:

• Local farms and sources for finding sustainable meat
• How to select meat for sausages
• Information about fat content and the good fat you want in your sausages
• How to grind meat for sausages
• All about natural and artificial casings
• How to proportion and weigh ingredients depending on type of sausage
• How to stuff sausages
• Basics of how to cook a sausage

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for Chatham University alumni 


Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

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The Craft of Chocolate from Bean to Bar
Oct
14
2:00 PM14:00

The Craft of Chocolate from Bean to Bar

Have you ever been curious about how chocolate is made? This workshop will provide an overview of the history, agricultural practices, and processing of cacao. The hands-on class will include the cracking of cacao beans and participants will use a stone grinder to produce chocolate from cocoa nibs. After, the class will do a guided tasting of a variety of chocolate bars.

Fee: $35

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% off for all Chatham Alumni!


Instructor: Sally Frey

Sally Frey is an assistant professor with Chatham’s Food Studies graduate and undergraduate programs. She is a classically trained chef, wine professional and educator. At Chatham, she teaches sustainable gastronomy related courses including: Sustainable Fermentation, Wines, Ciders and Meads, Culture and Culinary Grains, Sustainable Meat Production, Sustainable Gastronomy and the Politics and Pleasures of Chocolate.

sallyfreyheadshot1.jpg
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Skills in Flatbread: Pita and Lavash
Oct
13
12:00 PM12:00

Skills in Flatbread: Pita and Lavash

  • Eden Hall Campus, Lodge Kitchen (map)
  • Google Calendar ICS

In this class, participants will learn how to bake pita bread and lavash, two typical Middle-Eastern flatbreads, in their home kitchen! The class will learn multiple methods of mixing and shaping the dough. The class will then bake the pita and use a few different techniques to finish the lavash.  Some will be done in the oven, some we'll do on the flat top, as well as some on an upside down wok, mimicking a traditional Bedouin method. Participants will leave with dough to be baked at home, as well as the skills and knowledge to continue baking these delicious flatbreads!

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Glenn Hoover
Glenn is a Pittsburgh native who has baked pastry and bread at many notable Pittsburgh restaurants, including The Steelhead Grill and Eleven of the Big Burrito Restaurant Group. He has years of experience, and approaches bread form a mostly self-taught background, making the recipes and methods accessible and exciitng for a home cook. He is currently a baker at La Gourmandine. 

View Event →