This past winter, when Tara Rockacy asked me to take on one of the upcoming season’s super popular Churchview Farm Dinners, I said “hell yeah!” 

I love to cook, I love to write about things I cook in the hopes that I can influence more people to cook (healthy, delicious food!) But I do not cook for a living. (From time to time, I would agree to a private dinner but those I choose very carefully.)

So what possessed me to agree to cook a multi-course dinner for over 50 people? The challenge. Do one thing you fear everyday right? :) But seriously, I am always up for the challenge of demonstrating that a plant-powered dinner can be both virtuous and decadent. And require no qualification (oh, it’s vegan). But maybe show that a vegetable-focused, vegetable-forward menu, with produce straight from the farm, can stand up to dinners that are otherwise. 

One thing for sure. I was NOT going to do it alone. That would be foolish and I wanted to showcase the talents of many of my friends who make fantastic food. But even though my friends agreed to take on some of the courses–for my amateur self, there was still a lot of work. 

It took two full days of prep and cooking. It was worth it.  

The evening could not have been more magical. Everyone showed up, everyone worked seamlessly. Everyone. And seeing diners’ happy faces as we introduced dish after dish (SEVEN COURSES!) with perfect pairings, was well worth everything.

Let me tell you, one person–of course, after 6 drinks :) — called it “poetry.” Hyperbolic, but I’ll take it. I’ll take it on behalf of everyone who helped make it happen!

THANK YOU! I said I would never do it again. Maybe. 

My chefs and bartender: Drew Cranisky, Hanna Mosca, Jennifer England, Maya Henry, Kathy Hoel, Brye Holliday-Rhodes, Elizabeth Gilgunn–it was an honor to cook in your beautiful kitchen!

Restaurants who rose up to represent: Pittsburgh Juice Company, Amazing Cafe, Apteka, Millie’s Homemade Ice Cream 

Provisions: Five Points Bakeshop, Olive & Marlowe, Prescription Foods, Nasoya Tofu, So Delicious Coconut Milk

Lovely libations: East End Brewing Company, Engine House 25, Pittsburgh Winery, Wigle Whiskey, A Few Bad Apples Hard Cider

Just plain awesome: Chad Townsend (who educated us on plating and basically got us through most of the hustle that evening) and Scott Smith (for bringing great beer and just being the most fun person ever), James Rich (for lending me the griddle and some moral support), Justin Crimone (more moral support :) Keith Fuller (those killer tacos we served were made possible in part by your deep fryer:) and Olivia Crocker, again for equipment!

AND OF COURSE, Tara Rockacy and the entire Churchview Farm staff–a well-oiled machine if there ever was one! 

THANK YOU all and to everyone who came. You were all lovely. I went to bed tired and happy. And dreamt about opening a restaurant. NOT. SO NOT. :)

 

The beautiful setting

Prep and Plating

The Dishes

(no one took a photo of the Green Curry Dumplings with Hot Pickled Kale so I am going to stage one to add later — it is one of my most favorite combinations!)

Love these folks.