Dustin Gardner of Casbah’s Churchview Farm Dinner (Summer 2018)
The beautiful dining table at Churchview Farm!
*NOTE*: I dined at Churchview Farm in September 2018 (WAY before the COVID-19 pandemic started). Also, neither Tara, Churchview Farm, Dustin nor Casbah asked me to write this post. I am simply a Mindful Pittsburgh Foodie and Yoga Teacher/Student, who enjoys sharing her foodie adventures with others. Photos taken on an iPhone 7s, and were edited within Instagram.
I am VERY excited to write this post (considering I have never been to Casbah, simply because Shadyside is far from me, and parking there is difficult)!
Course #1: CVF Heirloom Tomato! Avocado, pickles, shallot and Aleppo pepper. *Note- the original dish also had prosciutto and baguette. My dish was modified to be Vegan and Grain-Free.Course #2: CVF Roasted Sweet & Hot Peppers, Corn, CVF herbs, Peaches, Shof Kase, and Celery Seed Vinaigrette. Perfect!Course #3: Cavatelli Zucchini, CVF Swiss Chard, CVF Heirloom Tomatoes, and perhaps a few other vegetables! The original dish included chicken ragout and Parmesan. My version of the dish is Vegan and Grain-Free.Course #4: This was originally a barbecue brisket course. Chef Dustin was kind enough to turn course #4 into a Chantrelle mushroom course (making it Vegan!). This also included green beans, and (not pictured): fingerling potatoes, CVF heirloom tomatoes and chimichurri. My second favorite dish of the night!Course #5: Peach Pie! In order to make mine Vegan and Grain-Free, I had more of a deconstructed Peach Pie (with a few more flowers from the farm). Simple, yet so tasty and elegant. I loved this!
Well there you have it! Churchview Farm is currently doing a “Pick-Up” series where several chefs who regular work with Churchview Farm will be doing a three-course meal that you can pick up at the farm, take home, heat up, and enjoy! If you have the means, I highly recommend supporting both the farm and the chefs!
Mindful Pittsburgh Foodie 