Pick Up at Churchview Farm

Churchview Farm’s chef-made dinner program has always been a glorious mix of verdant scenery and beautiful gardens, culinary skill, happy diners…and a little bit of magic.  COVID-19 changed the picture substantially, but the “band” plays on with a series of “pick-up pop-up” dinners.

Local chefs are still cooking up a storm, with Kate Romane of Black Radish Kitchen, Justin Steel of Bar Marco, and Chris Bonfili of Bonfire on the schedule for June. Later in the summer, Brian Little of Superior Motors, Neil Blazin of Driftwood Oven, and Curtis Gamble of Station, are on the docket.  For tickets and information:  http://churchviewfarmpgh.com/pick-up-pop-up

Kate Romane’s brunch, available for pick up on Sunday, June 14, still has some openings, but reserve your spot quickly. Her vegetarian menu includes ricotta donuts with gooseberry jam, torta rustica with mixed greens and feta, fresh salad with spicy greens and radishes, asparagus salad with fennel, roasted potatoes, and buttermilk biscuits.  "I especially love the fresh and spicy greens of the season. Nothing tastes better to me than the crispy buttery crust of a torta folded over some cheesy business followed by bright greens and crunchy radishes- except maybe some fluffy donuts with jam made from the perfectly sweet-tart Gooseberries at Churchview- and all washed down with some bubbles," says Kate about her favorite things on the menu.

Tara Rockacy, owner of this third generation family farm, describes the 2020 series: “It is our effort to offer something more unique than a standard takeout meal, to make it an experience, and to bring people to the farm. Our outdoor environment, and just a few guests at a time, combine to make a space where people can responsibly engage with us, with the chefs, and with the farm. After visiting the farm, guests have the opportunity to take home wonderful farm-fresh food created by some of the best chefs in Pittsburgh specifically for this day and experience. As with any farm event, I love interacting with our guests, answering gardening questions, and talking about the farm. So many people have said, “Thank you so much for doing this, something finally feels normal.” Those are the best compliments that we could possibly receive.”

The freshest salad made by Black Radish Kitchen with ingredients from Churchview Farms

Black Radish’s sorta rustica is made with fresh vegetables from Churchview Farm

Asparagus Salad is part of the Black Radish brunch pick up pop up at Churchview Farm