News and blog
2nd Annual Pittsburgh Picklefest
Cukes are Ripe and Ready: RU?
SFP Pickle-Making Class
Someone wins a mammoth basket of canning supplies, jars and assorted books.
Ploughman's Lunch with Mediterra Bread, great Pennsylvania cheese, mustard, all pickles, radicchio salad with zucchini pickles. We expect Betsy Hollweck, AKA The Tea Goddess, will serve and sell her fabled tea.
|Class fee: $20|
Join us in the Legume Bar
Wednesday, July 25 for
An Evening of All Things Fermented!
WHAT: "There's fresh food and there's rotten food, but in between there is food which has been preserved," says master preservationist, Sandor Katz. Humans have been fermenting for thousands of years--making wine and beer, preserving foods, enhancing flavors, and reaping the healthful benefits! We'll enjoy all the fruits of friendly bacteria, yeasts and molds at our next Social Night in the bar of Legume Bistro -- house-made charcuterie, a fermented cocktail designed just for the evening, cheeses, chocolates from Mon Aimee Chocolat (yes, chocolate is fermented!).
WHEN: Wednesday, July 25
WHERE: Legume Bistro Bar, 214 N. Craig St, Oakland
6 - 7:30 pm - sip Signature Cocktail and nibble charcuterie, pickles and cheeses.
Then, on your own, 7:30 - midnight, enjoy more cocktails and order from the Legume bar menu (full restaurant menu available 'til 10 pm).
COST: $15/SFP member; $20/non-member
Slow Food Pittsburgh Social Night
Tuesday, June 26, 6:30 pm
The Porch at Schenley
Four courses, pork belly, beef shank, tons of rooftop garden freshness, Duane Reider's wine
Amish Strawberry Salad
Watercress, Fresh Goat Cheese, Candied Lemon, Vanilla Bean Vinaigrette
Slow-Roasted Cunningham Farm Pork Belly
Rooftop Zucchini, Smoked Spelt, Mint
Braised Keystone Farms Beef Shank
Ceci Neri, Roasted Cauliflower, Cherry Tomatoes, Rooftop Thyme Jus
Blueberry Bubble Tea
"Sunny Meadow" Maple Cream, Hazelnut Biscotti
Cost: $50/SFP member; $55/non-member (includes tip & tax)
The Porch at Schenley
221 Schenley Drive
Pittsburgh, PA 15213
Tuesday June 26, 2012 from 6:30 PM to 9:00 PM EDT
"The goal is to award a Pittsburgh Cheesemaker's Grant annually," said Virginia Phillips, a co-founder of Slow Food Pittsburgh."This year a $2500 Cheesemaker's Grant will be given to the local professional who makes the best case for receiving great training."
"Western Pennsylvania has the pastureland, the milk animals and a nucleus of cheesemakers that offer potential for this area to sustain our working rural landscape and to build our own nationally recognized artisanal cheese tradition,"said Leah Smith of the Pennsylvania Association for Sustainable Agriculture.
The pace could improve if Pittsburgh-area cheesemakers had opportunities to rub shoulders with the country's top artisan cheesemakers. "The truth is that most small-scale cheesemakers have little time--and less money--to sign on for skill-building and inspirational experiences or other intensive training sessions away from the farm," said Susan Barclay, co-leader of Slow Food Pittsburgh.
Invited to judge will be the chef proprietors of the participating restaurants, Trevett Hooper of Legume, Kevin Sousa of Salt, Keith Fuller of Route 174, and Brian Pekarcik of Spoon. Also judging will be Big Burrito Group executive chef Bill Fuller; a cheesemonger from Lucy's Whey artisan cheese shop in Manhattan; a Pennsylvania cheesemaker who has won national honors; and representatives from Slow Food Pittsburgh and PASA.
Led by Legume Sous Chef Jamilka Borges, 5 of Pittsburgh's most talented sous chef - and a Legume server set to open her own pastry shop - took over Legume's kitchen on their day off to prepare an extraordinary 5-course meal for 2 seatings of lucky Pittsburgh foodies. Additionally, wines were matched by Legume's sommelier Caroline Matys. These generous top restaurant professionals donated their skills to raise funds for a campaign to underwrite training for Pittsburgh area cheesemakers who want to build their skills.
Tables were packed at both the afternoon and evening seatings for the mouth-watering menu listed below. The evening seating was also treated to music from the band Zout, with guest drummer Legume Master Chef Trevett Hooper!
Amuse Bouche- Dustin Gardner, Casbah
Black Truffle Cured Duck Egg, Pea Purée, Morels, Tarragon
First Course- Chad Townsend, NaCl
English Pea and Fava Bean Tartare with Carrot Gelée, Country Ham, Herbs and Lettuces
Second Course- Jamilka Borges, Legume
Spelt Dumpling filled with Asparagus and Green Garlic, Mushroom Broth, Garlic Scapes and Radish
Third Course- Matt Huggins, Spoon
Rainbow Trout with Chorizo Hash, Spring Onion Purée, Chili
Fourth Course- John Heidelmeir, Root 174
Beer Braised Pork Belly with Spring Braising Greens, Spelt and Garlic Scapes
Fifth Course- Sarah Susan, Heirloom Pastry
Lemon Bar with Berries and Cream
See separate blog post for information about how to enter the cheesemaker's competition.
SFP Board Member Amy Aloe helped to organize this highly successful event at Hillegas Sugar Camp. Amy tells all about the event: http://cookingscraps.com/