Chatham University’s CRAFT announces food workshops spring schedule
From February through April, Chatham University’s Center for Regional Agriculture, Food, and Transformation (CRAFT) program will host over a dozen new weekend workshops on cooking, baking, butchering, and fermenting techniques, taught by some of Pittsburgh’s leading bakers, chefs, and food business experts.
Some CRAFT workshops are held virtually, and many are held in-person at Chatham University’s Eden Hall campus, located at 6035 Ridge Road, Gibsonia, PA, 15044. Please note that for in-person events, Chatham’s current policy states that proof of vaccination is required and mask-wearing is required indoors for all participants, regardless of vaccination status.
A full selection of upcoming workshops is available at www.craft.chatham.edu/events, and below is a sampling of highlighted workshops at CRAFT’s Eden Hall location:
Saturday February 12 from 12–3 PM: ”Sourdough: Everything but the Bread” — If you’ve ever kept a sourdough starter at home — which was one of 2020’s “peak pandemic” home hobbies — you may wonder what to do with the excess “discard” that comes from regular feeding. This workshop covers the basics of sourdough, how to maintain and care for your starter, and explains why it’s such a versatile tool to have in your kitchen. Participants will sample non-bread sourdough foods, and leave with their own jar of starter and the knowledge to continue baking delicious non-bread treats with it at home.
Sunday February 13 from 12–3 PM: “Profiteroles” — Erika Bruce, owner of Pittsburgh bakery Le Beau Gateau, will teach how to make delicate pâte à choux puffs and a simple chocolate sauce, how to fill the puffs with ice cream, and how best to serve this perfect French dessert!
Saturday February 19 from 12–3 PM: “Introduction to Sausage Making” — This workshop will teach attendees about the many different types of sausage, its production process from start to finish, and different ways to create flavorful sausages. Participants will learn everything from how to source sustainable and healthy meat from local farms to different ways to grind meat, select and stuff casings, and ideal cooking tips. All participants will also take home their own sausages from class.
Saturday March 12 from 12–3 PM: “Kraut, Kimchi, and Lacto-Fermented Vegetables” — Using the simple process of wild fermentation, participants will learn the skills to safely ferment any vegetable at home with simplicity and confidence while demystifying common fears and problems within the process.
Sunday March 20 from 12–3 PM: “Caribbean Street Food” — This workshop will demonstrate how to prepare the famed fishcake from the streets of Barbados and the legendary doubles from Trinidad with a variety of sauces, as well as a delicious and fresh island drink made with sorrel and hibiscus.
Sunday March 27 from 12–3PM: “Uppuma and Dhokla with Chutney” — Jayashree Iyengar, owner of Popping Mustard Seeds, will teach how to prepare two popular Indian dishes: uppuma (made with cream of wheat) and dhokla (a gluten-free dish made with chickpea flour) with a coconut-mint chutney.
“The Pittsburgh region is home to such a wide variety of food preparation and processing techniques, and CRAFT is honored to provide these opportunities for local food experts to share their knowledge and expertise with those who are excited to learn how to expand their at-home culinary skills,” says Cassandra Malis, CRAFT Program Manager.
ABOUT CRAFT
The Center for Regional Agriculture, Food, and Transformation at Chatham University (CRAFT) is working to transform the future of food and agriculture in Western Pennsylvania and beyond by creating a food system that is more equitable, sustainable, and inclusive. The CRAFT team offers support, knowledge coordination, skills development, and visibility for collaborative projects to advance the social and economic health of our region through better food systems, and provides relevant information and data at the regional level that serves as a network for research, education, and outreach on sustainable food.
CRAFT is affiliated with Chatham University’s Food Studies program and the Falk School of Sustainability. Chatham has long been at the forefront of sustainable solutions with its ecological innovation on three campuses and a singular focus on living sustainably at the 400-acre Eden Hall campus.
Learn more at www.craft.chatham.edu/