A Farm-to-Phipps Dinner
Sunday, July 21, 2013
6:30 – 9 p.m.
Enjoy a rustic yet elegant farm-to-table dinner experience with fresh, handpicked selections from our region’s farms.
Join us for a rustic yet elegant dining experience featuring a multiple-course dinner highlighting handpicked selections from farms in the Greater Pittsburgh region. Brought to you by local food producers and artisans, and Café Phipps Executive Chef Stephanie Gelberd, this a one-of-a-kind meal made with fresh, seasonal ingredients and served in a casual outdoor setting is one culinary adventure you will not want to miss. Come celebrate the connection between our beautiful farmland and the fresh foods we love to eat!
Registration for Garden Variety is open to all ages at the cost of $150 per person for Phipps members and $175 for nonmembers. To reserve your spot, please contact us at 412/622-6915, ext. 6505 or email@example.com. RSVP by Friday, July 12, as space is limited.
Not a member? Become one today to secure discounted prices for this event!
Appetizer: Cured pork belly with local melon, kiwi and mint gastrique
Vegan option: Herb Cured Tofu with grilled local melon, kiwi and mint gastrique
Soup Course: Phipps grown heirloom tomato stuffed with varietal gazpacho
Salad Course: Flowers and blooming herbs atop local hydroponic Bibb lettuce with local blueberries, sweet peas, nectarines, and blueberry vinaigrette
Fish course: Smoked local trout with pickled garden vegetables, grilled patty pan and eight ball squashes, served with horseradish crème
Vegan option: Hand crafted ravioli stuffed with local mushrooms and cashew cream. Accompanied by grilled pattypan squash, broccoli rabe, crushed tomatoes, and basil cream sauce
Intermezzo: Local peach sorbet and pineapple mint
Entrée: Candied braised short ribs with roasted local corn, braised rainbow chard with local mushrooms, and a parsley shallot salad
Vegan option: White bean and seitan cutlet with confit lemon and caper vinaigrette, roasted local corn, braised rainbow chard with local mushrooms, and a parsley shallot salad
Dessert: Local lemon custard tarts with Phipps-grown lavender cream
Vegan option: Vegan lemon custard tarts with Phipps-grown lavender cream
Served with a plate of local cheese, fruit, and honey (house-made vegan cheese plate also available)
Local wine pairings with select courses by Burch Farms Country Market and Winery
Farmers Chris Brenckle of Brenckle's Organic Farm and Greenhouse and Nathan Holmes of Clarion River Organics will be present to speak about their selections
Other Featured Exhibits & Events
- Summer Flower Show
- May 10 – Oct. 5, 2014
- Romero the Corpse Flower
Turns Over a New Leaf
- Farmers at Phipps
- Wednesdays, June – October 2014
2:30 – 6:30 p.m.
BETA Art Tours
- First and third Saturdays, July – October 2014
11 a.m. – noon
- Tropical Forest India Festival
- Sept. 21, 2014
11 a.m. – 4 p.m.
- Members-Only: Peek Behind the Petals
- Sept. 27, 2014
9:30 – 10:15 a.m.
- Botany in Action: Meet the Scientists
- Sept. 27, 2014
1 – 2:30 p.m.
- Biophilia: Pittsburgh
- Next Meeting Oct. 2, 2014
6 p.m., with networking and refreshments at 5:30 p.m.
- Party in the Tropics
- Select Fridays
Next Party Oct. 3, 2014
7 – 11 p.m.
- Fall Flower Show
- Oct. 18 – Nov. 9, 2014
- Native Plant and Sustainability Conference
- Nov. 1, 2014
8:30 a.m. – 2:45 p.m.
William Pitt Union, University of Pittsburgh
- Garden Railroad
- Now Open
- Tropical Forest India
- Now Open