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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Sausage from Start to Finish
Mar
10
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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Sourdough Bread Baking Basics
Mar
17
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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Advanced Sourdough Bread Baking
Mar
24
3:00 PM15:00

Advanced Sourdough Bread Baking

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

American Farmstead Cheese 101

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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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 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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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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Guest Speaker - Jonathan Deutsch
Dec
7
4:00 PM16:00

Guest Speaker - Jonathan Deutsch

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

"Why Food Studies Needs Cooks, and Vice Versa: The Case of Value Added Surplus Products"

Join us at the Chatham University Eden Hall Farm Campus to hear our guest speaker, Jonathan Deutsch, speak on the value of cooks in the field of food studies.

Jonathan Deutsch, Ph.D., is a Professor of Culinary Arts and Food Science at Drexel University. Before moving to Drexel, Professor Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a student-driven product development and food innovation lab focused on solving real world problems for industry and good food projects. 

This event is FREE! We hope to see you there!

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Workshop - Sourdough Bread Baking: Intensive
Nov
18
11:00 AM11:00

Workshop - Sourdough Bread Baking: Intensive

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

Register Here!

Come try your hand at baking with a sourdough starter! Taught by Chatham alumna Shauna Kearns (MAFS, ’15), this workshop will cover the fundamentals of sourdough baking for new and experienced home bakers. Participants will learn basic mixing, shaping, scoring, and baking techniques. Each participant will leave with their own jar of sourdough starter, and with the skills they need to bake bread in their own kitchen. Included in the ticket price is light refreshments and snacks. Space is limited!

Fee:  $75

Workshop fees help support the construction of the Eden Hall Bread Oven

Donate to the construction of the Eden Hall Bread Oven here!

 

 

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Business & Food Forum
Nov
13
5:00 PM17:00

Business & Food Forum

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

Register Here!

Save the date for Chatham University's Center for Women's Entrepreneurship's upcoming Business & Food Forum! In partnership with the Chatham University Falk School of Sustainability & the Environment, CWE is hosting its annual forum at Chatham University's Eden Hall Campus. This evening event will focus on the intersection of food and business with demonstrations, tastings, and a keynote speaker presentation by Vimala Rajendran. Tours of the next-generation sustainable campus will be available for attendees. 

Vimala Rajendran is a chef and restaurateur who deeply believes that we grow our community by engaging intentionally in the farm to fork process and living our vision of creative resiliency. She proudly states that food is a human right and her business motto is “Vimala cooks, everyone eats.” No one is ever turned away at her restaurant – yet she still makes a profit. Her business, Vimala’s Curryblossom Cafe, prioritizes worker, environmental, and social justice; accessibility through affordability; and sustainability at every level. Her award winning restaurant, founded rather unexpectedly in 2010, pays a living wage. The idea to be a triple bottom line business came naturally to Vimala, given her mission to be sustainable on every level possible.  The three areas they focus on are people, planet and profit.  

Fee : $50, $25 for Non-Chatham Students with valid ID, $10 for Members of the Center

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