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. 

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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.

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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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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.

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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 Rye Bread
Nov
10
12:00 PM12:00

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.

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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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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: Sparkling Win
Dec
8
3:00 PM15:00

Techniques in Taste: Sparkling Win

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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Preserving the Season: An Introduction to Canning
Sep
23
12:00 PM12:00

Preserving the Season: An Introduction to Canning

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

Learn how to preserve the season with this introduction to canning workshop! During this three-hour, hands-on workshop, participants will learn the basics of at-home preserving, starting with how to process homemade jam, pickles, tomato sauce, and whole tomatoes.

Each participant will leave the workshop with one of each item, as well as the recipes and knowledge to keep canning on your own!

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% off for all Chatham Alumni!


Instructor: Miranda Hileman

Miranda Hileman is part of the fourth generation of Kistaco Farm and is passionate about food preservation. She graduated from Berea College in 2009 with a degree in Sustainable Agriculture. After graduating she was awarded a one-year Compton Mentor Fellowship to develop community and school gardens in Lexington, Kentucky. Following the fellowship she spent 5 years working with farmers across Kentucky, helping them with marketing strategies and production challenges for the Kentucky Cooperative Extension Service in the Department of Agricultural Economics at the University of Kentucky. She moved back to Apollo in 2015 and currently works full-time with her family to create a more profitable and sustainable farming business. Most often you'll find her selling their homegrown fruits and vegetables at their on-farm market, or planting seeds in their greenhouse and managing high tunnels. Kistaco Farm has been a member of Penn's Corner Farm Alliance since 2002 and has been providing value-added products to their customers for several years now. She's excited to share her home canning knowledge with the community!

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Introduction to Sourdough
Sep
22
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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LECTURE: Chewing the Fat: Italian Foodways, Gender, and Oral History
Sep
17
3:30 PM15:30

LECTURE: Chewing the Fat: Italian Foodways, Gender, and Oral History

Oral historian and culinary scholar Dr. Karima Moyer-Nocchi will present stories from her recently published book: Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita, based on oral history interviews carried out with Italian women in their nineties. She examines the sociopolitical influence that the fascist era exerted on the formation of the Italian culinary identity, and the role it played in the conceptual development of Italian cuisine as we know it today. Moyer analyzes the notion of “authenticity” and reveals how some of the best-loved myths of Italian food are part of an invented set of traditions, but explains why those have been an important part of societal healing and cultural progression in Italy. 


Karima Moyer-Nocchi is a professor in the Modern Languages department at the University of Siena and also teaches Food Studies at the University of Rome, Tor Vergata, and the University of Oklahoma, Arezzo. Her research explores the affective, political, and economic implications of foodways and culinary traditions. She is author of Chewing the Fat - An Oral History of Italian Foodways from Fascism to Dolce Vita. Her most recent work The Eternal Table: A Cultural History of Food in Rome, an epic culinary history spanning from the pre-Romans to present day, will be published in January of 2019. Future musings include an autobiographical “assimilation” cookbook from the viewpoint of living (and cooking) in Italy as an immigrant with varied culinary interests. Moyer-Nocchi was born and raised in the US, and has been a permanent resident in Italy for 30 years and currently resides in Umbria.

 

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Introduction to Indian Breads
Sep
15
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

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Summer Shrubs
Jul
22
12:00 PM12:00

Summer Shrubs

In case you're new to shrubs, they are explained the the Slow Food Foundation's Ark of Taste in this way: Shrub is a colonial-day drink whose name is derived from the Arabic word sharab, to drink. It is a concentrated syrup made from fruit, vinegar, and sugar that is traditionally mixed with water to create a refreshing drink that is simultaneously tart and sweet."

Shrubs range from the sweet to the savory and sour. Enjoying them can be as simple as adding a splash to still or sparkling water, or as complex as including them in a multi-ingredient cocktail, mocktail, or even salad dressing. They can adapt to seasonal ingredients and flavors available year round. Flavors can range from strawberry to watermelon lime to tomato basil, to red beet and peppercorn, but your imagination is really the only limit. Your instructor once enjoyed serving a cranberry sauce shrub with Thanksgiving dinner!

In this workshop, we'll sample a variety of shrubs, experiment with making our own, share tips on how to use them, and share some historical shrub recipes. You'll leave the workshop with some finished shrubs as well as some shrubs you will start in class and finish at home. You'll also leave with a thorough understanding of what a shrub is and the confidence to make, enjoy, and share them at home.

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% off for all Chatham Alumni!


Instructor: Katie Walker

Katie is a California native transplanted in Pittsburgh. Passionate about supporting strong regional food systems for the betterment of producers, processors, eaters, and everyone in between. Her interest in fermentation was sparked while living in Japan 09-11, and has been bubbling ever since, cultivated through workshops with Happy Girl Pickle Co. in San Francisco, CA, studying fermentation while at Chatham University, and years of home fermenting. Currently, Katie's day job is procuring food for the Greater Pittsburgh Community Food Bank. She spends her free time playing in her kitchen, gardening, climbing, and hiking. She holds bachelors degrees in Anthropology and American Studies from California State University, Chico and a Masters of Arts degree in Food Studies from Chatham University.

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Yeast Bread Making Basics
Jul
21
12:00 PM12:00

Yeast Bread Making Basics

Have you ever wanted to take a crash course in bread baking? This workshop will cover the fundamentals of baking in two hours. We will cover basic mixing, shaping, and scoring techniques, all with yeast doughs. Each participant will leave with a bowl of dough and the knowledge of how to bake at home. The workshop will be followed by a tasting. 

Please bring a large bowl to take home dough. 

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Breaking Bread: A Storytelling Dinner About Bread and Grains
Jul
14
6:00 PM18:00

Breaking Bread: A Storytelling Dinner About Bread and Grains

  • Eden Hall Campus, Chatham University (map)
  • Google Calendar ICS

Join us at Chatham University’s beautiful Eden Hall Campus for CRAFT’s first pop-up dinner, featuring Chefs Mike Costello and Amy Dawson from Lost Creek Farm.

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This Storytelling Dinner is the culminating event for our oral history project entitled: “Babka and Beyond: Bread, Grains, and Baked Goods in Western Pennsylvania”. Together, this project and dinner aim to bridge tradition and modernity across Rust Belt and Appalachian regions. 

The Project:

“Babka and Beyond: Bread, Grains, and Baked Goods in Western Pennsylvania” explores in-depth stories about how grains — from agriculture to bread making and baking — can contribute to larger themes of identity, community, and social capital. Through 40 oral history interviews, we aimed to better understand how people interact with the food system through the most basic of needs: bread.

Bread defines community — through the type of grain used, the method of preparing and cooking, and perhaps most importantly, with whom people break bread. Those similarities and differences cut across regions, cultures, and nations. This project relies on a common approach to oral history as a research method that uncovers the experiences of people and place through food.

The Dinner:

This 6-course farm dinner, featuring locally sourced grains, produce, and meat, is inspired from the 40 interviews completed throughout this project. Each course will reflect themes and stories from the project, and diners will get to hear audio as they eat a meal that is reflective of our region’s rich food history.

Menu will be released soon!

Vegetarian options available upon request.

Locally made hard cider will also be provided.

Please note in check-out if you are bringing wine or beer. All alcoholic beverage will be served by an on-site bartender from Parkhurst Dining Services.

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Introduction to Sourdough
Jun
30
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!

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Intro to Brazilian Cuisine: A Focus on Some Key Ingredients
Jun
23
12:00 PM12:00

Intro to Brazilian Cuisine: A Focus on Some Key Ingredients


What is Brazilian food? What elements and ingredients are common when cooking a meal? 

In this introductory class to Brazilian cuisine Keyla Cook will discuss the use of some key ingredients such as beans, rice, yuca, herbs and seasonings.

Keyla and the students will explore flavors and prepare a typical Brazilian meal together.

A gluten and dairy free class. 

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: Keyla Cook

Keyla Nogueira Cook is Brazilian native and she has been living in Pittsburgh for over 5 years and since then she has been spreading some Brazilian flavors throughout the city. Keyla is the chef/owner of Keyla Cooks LLC which specializes in pop-up and private dinners. During the last few years, Keyla has cooked for a variety crowd from supper clubs to cultural festivals giving Pittsburghers a chance to try Brazilian food, especially feijoada which is Brazil’s national dish and one of Keyla’s specialty.

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Gourmet Pizza for the Home Chef
Jun
9
12:00 PM12:00

Gourmet Pizza for the Home Chef


Learn how to make pizza from scratch during this new workshop! The class will mix the sponge for the dough by hand. While the sponge grows, participants will learn how to shape previously made pizza dough. The class will then top the pizza with delicious local ingredients and bake! The class will then return to the sponge created at the beginning of the class, add the remaining ingredients, and take this home for a future pizza. 

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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Skills in Flatbread: Pita and Lavash
Jun
2
12:00 PM12:00

Skills in Flatbread: Pita and Lavash


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. 

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Seasonal Salmon
May
26
12:00 PM12:00

Seasonal Salmon

The new workshop will be an in-depth class about different types of salmon, their seasonality, flavor, and methods for preparation such as cleaning and cooking. Participants will be able to taste various types of wild salmon including coho, sockeye, and king, and will be able to compare them to the farm raised varieties. Participants should expect to increase their knowledge about salmon for more informed purchasing and preparation.



Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $50

10% discount for Chatham University alumni 

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Dry-Curing Meat for the Home Cook
May
19
12:00 PM12:00

Dry-Curing Meat for the Home Cook

In this exciting workshop, participants will learn methods and technique for at-home meat curing and aging. This includes supplies, set up, meat selection, recipes, and methods. The participants will have the opportunity to take home their own soppressata, and learn about aging other types of meat as well! This is a perfect class for someone who attended a Sausage from Start to Finish workshop and is looking to take their skills to the next level, although all are welcome! The workshop will conclude with a tasting of home-cured meats.


Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $100

10% discount for Chatham University alumni 

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Introduction to Sourdough
May
12
4:00 PM16:00

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!

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Scones: Origins, Science, & Styles
May
12
12:00 PM12:00

Scones: Origins, Science, & Styles

In this class, we will discuss the origins, science and different styles of scones. We will make a variety of scones using different techniques and recipes, and taste the finished products side by side to compare and enjoy the variations! We’ll also discuss how to use ingredients you have on hand to create a variety of unique flavor combinations to make these recipes your own.


Instructor: Amber Webb
Amber Webb holds degrees in Nutrition and Sociology from Colorado State University as well as a graduate degree in Food Studies from Chatham University. She currently runs the teaching kitchen at The Sampson Family YMCA in Pittsburgh, Pennsylvania. She loves engaging people through knowledge sharing of all things food and agriculture and is always interested in learning about cuisine and foodways from around the globe.

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

Fee: $50

10% discount for Chatham University alumni 

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Sausage from Start to Finish
Apr
21
12:00 PM12:00

Sausage from Start to Finish

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

Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $50

10% discount for Chatham University alumni 

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Fermenting for Beginners: Kombucha, Sauerkraut, and Kimchi
Apr
14
12:00 PM12:00

Fermenting for Beginners: Kombucha, Sauerkraut, and Kimchi

Part 1: April 14th 12-3pm

Part 2: April 28th 12-3pm

Both sessions are included in the ticket price!

THIS CLASS IS SOLD OUT! Please add your name to the waitlist if you'd like to be notified when tickets become available.

This two-part, six hour workshop is an in-depth introduction into lactic acid fermentation and a fermented non-alcoholic beverage, kombucha. In this fermentation series, participants will start out learning the basics of making your own kombucha, sauerkraut, and kimchi. In part two, we'll revisit our projects from part one, and experiment with adding flavor to our kombucha through secondary fermentation.

At the end of the courses, each participant will leave with their own kombucha, sauerkraut, and kimchi, as well as the confidence and skills to start experimenting on your own.

Each ticket covers the cost of both parts of the workshop.

Fee: $100, 10% discount for Chatham alumni! 


Instructor: Katie Walker

Katie is a California native transplanted in Pittsburgh. Passionate about supporting strong regional food systems for the betterment of producers, processors, eaters, and everyone in between. Her interest in fermentation was sparked while living in Japan 09-11, and has been bubbling ever since, cultivated through workshops with Happy Girl Pickle Co. in San Francisco, CA, studying fermentation while at Chatham University, and years of home fermenting. Currently, Katie's day job is procuring food for the Greater Pittsburgh Community Food Bank. She spends her free time playing in her kitchen, gardening, climbing, and hiking. She holds bachelors degrees in Anthropology and American Studies from California State University, Chico and a Masters of Arts degree in Food Studies from Chatham University.

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Yeast Bread Baking Basics
Apr
7
4:00 PM16:00

Yeast Bread Baking Basics

Have you ever wanted to take a crash course in bread baking? This workshop will cover the fundamentals of baking in two hours. We will cover basic mixing, shaping, and scoring techniques, all with yeast doughs. Each participant will leave with a bowl of dough and the knowledge of how to bake at home. The workshop will be followed by a tasting. 

Please bring a large bowl to take home dough. 

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Pierogies: Old-World Cuisine in Modern Pittsburgh
Apr
7
12:00 PM12:00

Pierogies: Old-World Cuisine in Modern Pittsburgh

Come learn about the history and of significance of pierogies in Pittsburgh, while learning how to make them yourself! In this hands-on class, we’ll make pierogi dough from scratch and use a variety of savory and sweet fillings to stuff them. After assembling, we’ll freeze and package your pierogies to take home (about 2 dozen per person) and we’ll also eat a batch together!


Instructor: Amber Webb
Amber Webb holds degrees in Nutrition and Sociology from Colorado State University as well as a graduate degree in Food Studies from Chatham University. She currently runs the teaching kitchen at The Sampson Family YMCA in Pittsburgh, Pennsylvania. She loves engaging people through knowledge sharing of all things food and agriculture and is always interested in learning about cuisine and foodways from around the globe.

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

Fee: $65

10% discount for Chatham University alumni 

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American Farmstead Cheese 101
Mar
31
12:00 PM12:00

American Farmstead Cheese 101

THIS CLASS IS SOLD OUT! Please add your name to the waitlist if you'd like to be notified when tickets become available. 

Welcome to the wonderful world of American cheese! Taste through the major styles of cheese from some of the best domestic producers. Come ready to eat cheese, learn about taste, explore different cheese styles, and learn about how cheese is made. Leave with the confidence to approach any cheese counter and new insight into the American farmstead cheese industry.

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Sophie Slesinger
A graduate of Emory University, Sophie Slesinger began her career in food slinging viennoiserie and growing vegetables, budding a lifelong study of what makes food good. She now helps food businesses grow.

Sophie’s professional experience includes working as a nationally-recognized fromager for the Michelin-starred Blue Duck Tavern in Washington, D.C. She acquired earlier training in specialty foods as program director of Saxelby Cheesemongers, New York City, where she linked over 100 restaurants with fine farmstead cheese. Sophie was recognized by ZAGAT NYC as one of the 30 Under 30, 2013, for her work with the company.

Sophie has been featured by The Cooking Channel, Let's Talk Live TV, WTOP Radio, The Washington Post, and The New York Times. As producer and co-host of the cheese-centric podcast Cutting the Curd on Heritage Radio Network, she created over 75 episodes for the show. She also has written about food for Edible and Serious Eats.

Currently an MBA and MA Food Studies candidate at Chatham University in Pittsburgh, PA, Sophie is focusing on design methodology for the modern food studies professional.

 

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

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Advanced Sourdough Bread Baking
Mar
24
3:00 PM15:00

Advanced Sourdough Bread Baking

THIS CLASS IS SOLD OUT! Please add your name to the waitlist if you'd like to be notified when tickets become available.

This three-hour intensive workshop is designed to give participants a comprehensive understanding of sourdough bread baking. 

Through extensive hands-on learning, this workshop will teach a wide range of topics that include: starter care, the science behind sourdough, the preparation of levain and dough, the benefits (and disadvantages) of baking with industrial versus local grains, bread shaping, and more. The bulk of the workshop will be spent shaping, scoring and baking bread, and will conclude with a tasting.

Participants are given sourdough starter to take home with them. 

This advaned class is open to all levels of bread bakers, but be prepared to learn a lot of information in a short period of time!! 

Tickets for this class are extremely limited so that participants get as much one-on-one time with the instructor as possible!

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

Fee: $100

10% discount for all Chatham University alumni!


All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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

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

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Sausage from Start to Finish
Mar
10
12:00 PM12:00

Sausage from Start to Finish

THIS CLASS IS SOLD OUT! Please add your name to the waitlist if you'd like to be notified when tickets become available. 

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

Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $50

10% discount for Chatham University alumni 

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Techniques in Trout
Feb
24
12:00 PM12:00

Techniques in Trout

This workshop will teach attendees how to work with whole fish in a number of ways. We will be using live trout from the aquaculture lab on the Eden Hall Campus as our fish.

Participants will learn the following techniques:

• De-scaling
• Gutting
• Filleting
• De-boning and dressing
• Cooking

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Maya Lantgios

Maya Lantgios is currently a second year Food Studies M.A. candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

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

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Building a School Garden: Gearing Kids Up for Farm-to-Table Fun!
Feb
17
12:00 PM12:00

Building a School Garden: Gearing Kids Up for Farm-to-Table Fun!

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

This workshop will provide educators and community members with effective and creative tools for starting a school garden. Through observations of the Eden Hall Campus Farm and an interactive presentation and dialogue, participants will get a firsthand experience understanding a farm-to-school model. Logistics of garden planning, materials acquisition, and lesson planning, and cooking lessons will be discussed. Participants will leave with the methods for constructing small to medium garden spaces and will have the opportunity to create their own garden plans on GrowVeg, a unique garden software. Participants will also have the opportunity to tour the Eden Hall campus' growing spaces and learn about season extension.

Fee: $40

10% discount for all Chatham University alumni!


Instructor: Gianna Fazioli

Gianna Fazioli is the Director of Shady Side Academy Farms, a Pre-K through 12 independent college preparatory school in Fox Chapel, PA. Gianna also teaches as an adjunct faculty for the Falk School of Sustainability and Environment. Her course offerings include Agroecology, Growing Sustainably, and Sustainable Food Systems. In her role as Director of SSA Farms, Gianna oversees the operations, maintenance, hands-on experiential learning opportunities, and ongoing improvement and expansion of the SSA Farm program on all four SSA campuses; work collaboratively with faculty to further integrate the farm into the PK-12 curriculum and with staff to link the farm to other campus events and programs; and manage the weekly Fox Chapel Farmers Market.

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Yeast Bread Baking Basics
Feb
10
12:00 PM12:00

Yeast Bread Baking Basics

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

Have you ever wanted to take a crash course in bread baking? This workshop will cover the fundamentals of baking in two hours. We will cover basic mixing, shaping, and scoring techniques, all with yeast doughs. Each participant will leave with a bowl of dough and the knowledge of how to bake at home. The workshop will be followed by a tasting. 

Please bring a large bowl to take home dough. 

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Cooking with Ancient Grains: Part 2
Feb
3
12:00 PM12:00

Cooking with Ancient Grains: Part 2

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

This workshop will be an exploration of three ancient grains: barley, kasha, and spelt. Participants will learn about the origins, uses, and cooking methods of these grains. We’ll conduct a taste test of several grains and learn how to use them in variety of unique and everyday meals. In this hands-on class, participants will practice cooking techniques as a group by preparing and sampling three dishes that feature a different grain. Recipes and workshop handouts included. 

Instructor: Amber Webb
Amber Webb holds degrees in Nutrition and Sociology from Colorado State University as well as a graduate degree in Food Studies from Chatham University. She currently runs the teaching kitchen at The Sampson Family YMCA in Pittsburgh, Pennsylvania. She loves engaging people through knowledge sharing of all things food and agriculture and is always interested in learning about cuisine and foodways from around the globe.

Fee: $40, or Part 1 and Part 2 for $70

10% discount for all Chatham University alumni 

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Sausage from Start to Finish
Jan
27
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

Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $50

10% discount for Chatham University alumni 

View Event →
Sourdough Bread Baking Basics
Jan
20
4:00 PM16:00

Sourdough Bread Baking Basics

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!

All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.

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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Cooking with Ancient Grains: Part 1
Jan
20
12:00 PM12:00

Cooking with Ancient Grains: Part 1

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

This workshop will be an exploration of three ancient grains: farro, millet, and kamut. Participants will learn about the origins, uses, and cooking methods of these grains. We’ll conduct a taste test of several grains and learn how to use them in variety of unique and everyday meals. In this hands-on class, participants will practice cooking techniques as a group by preparing and sampling three dishes that feature a different grain. Recipes and workshop handouts included. 

Instructor: Amber Webb
Amber Webb holds degrees in Nutrition and Sociology from Colorado State University as well as a graduate degree in Food Studies from Chatham University. She currently runs the teaching kitchen at The Sampson Family YMCA in Pittsburgh, Pennsylvania. She loves engaging people through knowledge sharing of all things food and agriculture and is always interested in learning about cuisine and foodways from around the globe. 

Fee: $40, or Part 1 and Part 2 for $70

10% discount for all Chatham University alumni 

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Workshop - Chocolate in the Kitchen: Learning Tempering and Molding to Create Sweet Treats
Dec
9
9:00 AM09:00

Workshop - Chocolate in the Kitchen: Learning Tempering and Molding to Create Sweet Treats

  • Chatham University Eden Hall Campus (map)
  • Google Calendar ICS

Register Here!

This workshop will be focused on tempering chocolate to make two kinds of chocolate: chocolate bars and truffles. Participants will have a hands-on experience with tempering couverture chocolate and have the option to add ingredients of their choice. Participants will also learn how to make ganache with their choice of dairy or coconut milk to fill chocolate truffles. 

At the end of this session, participants will take home their own handmade chocolates, along with recipe cards and workshop notes. 

Fee: $50 per ticket

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