The 2015 season may be over, but don't fret! We are planning a monthly Happy Hour series on the farm for 2016. Check back for details.
heirloom tomato happy hour - SOLD OUT!
Tuesday September 22, 6 - 9 pm. $50 per person, $45 for Slow Food members. Click here for tickets
We are celebrating the bounty of the season, and our 114 varieties of heirloom tomatoes, with eight courses of heavy appetizers and dessert. Chef Monique Ruvolo's (Above & Beyond Catering, Independent Brewing Company) vegetarian menu highlights our tomatoes and other farm fresh products.
Wigle Whiskey is creating two custom cocktails, also featuring heirloom tomatoes and other farm products, and Hitchhiker is serving their Trial By Fire Farmhouse Saison as well as a specialty cask brew involving farm ingredients. Both Wigle and Hitchhiker will be on hand to chat with guests about their products and processes.
Roam the farm and visit with our goats, chickens and ducks while enjoying some delicious farm-fresh food, local spirits and beers. Farmer Tara will talk with guests about her experiences at the international Slow Food festival Terra Madre and Salone del Gusto in Turin, Italy last fall, which she attended with the generosity and support of Slow Food Pittsburgh.
Tuesday 9/22, 6 - 9 pm. Rain date, Wednesday 9/23. Your ticket includes entry to the farm, eight courses of appetizers, two cocktails from Wigle Whiskey, and beers from Hitchhiker Brewing. Tickets are limited to 75 people, 21 years of age and over.
-Spicy tomato broth with roasted wild mushrooms
-Baked summer squash with tomato, arugula & feta cheese
-Caprese stuffed pasta with tomato, fresh mozzarella, basil, eggplant & tomato sauce
-Stuffed cabbage with tomato, auburn rice, farm vegetable medley, tomato mustard cream
-Tomato canapé, herbed egg salad, truffle, nasturtium flower
-Roasted pepper, homemade ricotta, roasted tomato, garlic chive pesto
-Chilled beet, haricot vert, goat cheese, heirloom tomato with caramelized onion dressing
-Honey & limoncello soaked tomato, melon, mascarpone with balsamic raspberry reduction