Pittsburgh Magazine and Six Penn Kitchen are teaming up for one of the prettiest outdoor events of the year, their annual Farm Dinner.
The dinner is taking place on Saturday, August 22 from 3:00 to 7:00 p.m. at Jamison Farm, in Latrobe. The farm dinner will feature locally-sourced produce and meats, prepared by the team at Six Penn Kitchen (and led by their new executive chef, Brian Little).
Guests will enjoy dinner overlooking Jamison Farm’s picturesque acreage, while sipping on beer and wine pairings, and listening to live music by the Squirrel Hillbillies.
Tickets are $125 per person, and can be purchased on their event page.
On the menu:
Hors D’Oeurves
- Chilled Cucumber Melon Soup Shooters with jalapeno and preserved corn relish
- Crostini with Six Penn rye, sheep’s milk ricotta, cured lamb’s heart and black truffle
- Lamb Pate, pistachio, fermented summer vegetables, blackberry mustarda
Appetizer Course
- Corn, red beans, dragons tongue, Poblano chile, cilantro, lime
- Late Summer Salad, tomato, stone fruit, mixuna, candied cashews, Cypress Grove’s lamb chopper
- Heirloom Tomato Salad, Six Penn ‘lambcetta,’ huckleberry balsamic reduction, roof-top basil and feta
- Sweet Corn Mousseline, hay-smoked carrots and pickled lamb’s tongue
Main Dishes
- “Local Brewery” Chocolate Stout-Braised Lamb Shoulder
- Coffee and Rosemary-Crusted NY Strip, elder berry demi-glace, accompanied with smoked lamb neck
- Gerber Farms Chicken Breast, lemon, tarragon butter
Side Dishes
- Medley of grilled summer vegetables
- Roasted Barley Salad, pickled onion, basil, Castevetrano olives
- Collard Greens, smoked lamb neck and fingerling potato salad
Dessert
- Dueling Desserts of Chocolate Panna Cotta and White-Miso Blonde, granola and yogurt
Leave a Reply