Saint Vincent College will host a five-course farm to table meal at 6 p.m. July 1 at the Fred M. Rogers Center on the campus off Route 30 in Unity.
Emerald gazpacho shooters, grilled halloumi with date skewers, living lettuce salad and leg of lamb are just some of the delicacies featured in the Soil to Supper menu, the college said. Vegetarian options are available. Garret Treese, executive chef for Parkhurst Dining at the college, is in charge of meal preparations.
”We would like this event and future meals to be a gastronomical, educational adventure,” said Cara Palmiere, associate director of the college’s event and conference services.
Dinner guests will be able to partake in complimentary wine tasting with each course, with the college’s sommelier David Fortunato, discussing the wine pairings, Palmiere said.
Palmiere said the menu selection was a bit of collaboration between Treese and herself. The chef started with some initial ideas to use items obtained from local farms and from the college’s gristmill, Palmiere said.
“Our goal with this event is to align it with our educational mission and the tenant of Benedictine hospitality,” said Cara Palmiere. Saint Vincent is a Benedictine college, an order of the Catholic Church.
Befitting the event’s theme of Grown by Neighbors, Shared by Neighbors, the food will be provided by farms and processors from Allison Park, Avondale, Indiana, Mt. Pleasant Township, Penn Hills, Port Matilda and the College. Treese will be talking about the local farms that provided food for the meal, while Palmiere said she will inform the guests about the ingredients, as well as other ways the food meal can be incorporated into everyday cooking.
A maximum of 50 guests will be served at the meal, Palmiere said. Tickets cost $125 and can be purchased online at stvincent.jotform.com/form/soiltosupper. Pre-registration is required.
For more information, contact the college’s event and conference services at events@stvincent.edu or 724-532-5030.