The beautiful dinner table at Churchview Farm for the Summer and Fall 2016 Farm Dinners!
*NOTE*: Neither the Churchview Farm, Leah Lizarondo (Brazen Kitchen), nor 412 Food Rescue asked me to write this post. I am just a Friendly Pittsburgh Foodie and Yogini, whom enjoys sharing her foodie adventures with others. Photos were captured with an iPhone 5s, and edited with Adobe Photoshop CS4 Extended and Instagram.
The Day before Labor Day, my Mom and I attended Leah Lizarondo‘s (Co-Founder of 412 Food Rescue, Brazen Kitchen Food Blogger, and Editor at NEXTPittsburgh) Vegan Churchview Farm Dinner! One of the many cool things about this dinner: all of the ticket sales went to the 412 Food Rescue!
Another lovely angle of the Farm Dinner table at the Churchview Farm!
The evening started with a welcome Raspberry Cocktail, and a stroll around the farm! I was pleasantly surprised to see two of my FAVORITE yoga teachers at the dinner! Thus, I introduced them both to my Mom, and spent time talking to my two teachers before the dinner began.
First Course: Toast from Five Points Bakery, Vegan Cheese (four different kinds), and jam. This was also paired with a variety of Beers from Bierport in Lawrenceville!
The bread was INCREDIBLE, and I really loved the jam! I loved two of the cheeses, but in particular the cheddar cheese! It had this wonderful smokiness to it, and made me forget I ate Vegan Cheese. The 412 Food Rescue‘s Director of Operations did a FABULOUS job making these Vegan Cheeses!
Second Course: Vegan Caprese, with tomatoes and basil from the farm!
I loved both the Tomatoes and Basil from the Farm, but honestly, I did not like this Vegan Caprese Cheese at all. Even so, I definitely appreciated all of the effort that Leah endured to make it, as I’m sure making your own Vegan Cheese is not an easy task!
Third Course: Celery Root Soup, with cilantro lime chimichurri. This was also paired with beer from Spoonwood Brewing Company (which I loved)!
One of my favorite dishes! This was a light and healthy, almost creamy soup. Even Leah said it was one of her favorite dishes that she made for this dinner!
Fourth Course: Fresh Spring Rolls (with leftover produce from Pittsburgh Juice Company)
Another one of my favorite dishes of the night! Anytime I order Spring Rolls at either the Cheesecake Factory, a Thai or Chinese restaurant, I particular liked the ones like these (with the clear wrapping filled with vegetables). Love Love LOVED this dish!
A close up of this GORGEOUS dish!
Fifth Course: Pasta Sampler from Onion Maiden, and charred shishito peppers from the farm! Paired with beer from Grist House Brewery, which was delicious!
Another favorite dish! Onion Maiden cooked the past to perfection (I am so excited for their restaurant to open next year), and the Churchview Farm produced THE best peppers I’ve tasted in my entire LIFE!
Sixth Course: Vegan Bahn Mi! Paired with Beer from the East End Brewing Company!
I loved the bread, the vegetables and the creamy spread-y stuff taking the place of the Chicken Liver Mousse, but I did not like the Tempeh.
Dessert Course: Vegan Ice Cream Sampler (with Ice Cream from Pittsburgh Ice Cream Company, and Coconut Lime Sorbet from Millie’s Homemade Ice Cream), Gluten Free Donuts (from the Gluten Free Goat Bakery), raspberries and husk cherries from the farm, and tea from Tupelo Honey!
Definitely my favorite course! I particularly loved the Coconut Ice Cream from Millie’s Homemade, the muffin from the Gluten Free Goat Bakery, and the raspberries and husk cherries from the farm! Heaven on a plate!
A close up of this handsome dessert sampler!
Well there you go, folks! Whether you’ve never been to a Churchview Farm Dinner, or go every year, I HIGHTLY recommend that you go for at least one of next year’s dinners! I promise you, you won’t regret your decision!
Next blog post: dinner at Poros!
-Friendly Pittsburgh Foodie