Sat, July 14, 2018
6:00 PM – 9:00 PM EDT
Chatham University Eden Hall Campus
6035 Ridge Road
Gibsonia, PA 15044
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.
**Vegetarian meals available upon request!!
- Course 1:
- Assorted chicken liver and shiitake mushroom pâtés || Mary Stout’s sweet pickles || Betty Williams’s communion wafers
- Course 2:
- Tomatoes on tomatoes on tomatoes, with bread: tomato panzanella salad with Sanchioli Brothers Italian bread || Sliced heirloom tomatoes and pork fat mayonnaise on salt rising bread || Green tomato chow chow with buttermilk biscuit toast
- Course 3:
- Farmed and foraged green gazpacho || horseradish cultured cream || puffed rye berries || fermented nettle puree || garden herbs
- Course 4:
- Freshwater baccala with salt-cured mountain trout || pan-fried cornmeal and spelt gnocchi || heirloom tomato and fennel gravy || blistered pole beans || crispy trout cracklins
- Course 5:
- Chicory-rubbed roasted lamb || buckwheat trahana || grilled eggplant and peppers || wild mint || fresh farmer’s cheese
- Course 6:
- Charred sweet corn ice cream || salted corn cob-basil jelly || WV Bloody Butcher cornmeal crackers || blue cornbread crumble
“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.
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.
Locally made hard cider will 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.
For more information and to purchase tickets, please visit: