This evening will showcase Claude Bolling's Suite for Flute and Jazz Piano, featuring Lorna McGhee, Jeff Grubbs, Rodrigo Ojeda and Andrew Reamer, as well as other Pittsburgh Symphony musicians, with hors d'oeuvres and dessert by Community Kitchen Pittsburgh.
Community Kitchen Pittsburgh and First Presbyterian Church of Pittsburgh exist to provide help and hope — and together, we do this through food and relationships.
Every Tuesday night, as many as 150 of Pittsburgh’s most vulnerable citizens gather to enjoy a delicious meal, conversation and live music at First Presbyterian, the city’s oldest church. Community Kitchen is one of FPCP’s strategic partners in this vital community service. All of the net proceeds from “Bolling & Bites” will go toward strengthening and expanding these community-based initiatives.
First Presbyterian Church of Pittsburgh grew out of a thanksgiving service held in 1758. Those early gatherers continued meeting and formally incorporated in 1787. From a log cabin built on land from William Penn’s heirs to today’s magnificent, 1905 English Gothic-style structure, FPCP has always been “the Church in the heart of the City with the city in its heart!” While the building is an architectural gem — with 13 hand- painted Tiffany windows, massive two-ton oak doors, and a thrilling Cassavetes Frères pipe organ — FPCP’s active congregation operates numerous community-based ministries to support youth, struggling adults, and families.
Community Kitchen Pittsburgh, a nonprofit social enterprise, supports the region's food economy and human capital by providing, free of charge, both culinary job training and job placement for un- and underemployed people. Its graduates become the prep cooks, line cooks, and utility workers who power the back of the house in restaurants and food companies throughout the greater Pittsburgh area. Even before tonight, you no doubt have enjoyed meals prepared by CKP graduates.
Join us for our next Guest Chef Series Dinner with Chef Bill Fuller at Community Kitchen. Chef Fuller is the Corporate Chef for the big Burrito Restaurant Group, which includes Alta Via Ristorante, Casbah, Eleven, Kaya, Mad Mex, Soba, and Umi.
Shallots, Celery Leaves, Meyer Lemon Emulsion, Crème Fraîche, Caviar, Grilled Focaccia
Charred Spanish Rock Octopus
Crispy Fingerling Potatoes, Green Goddess Yogurt, Chorizo Vinaigrette, Parsley
Zucchini, Chanterelle Mushrooms, Late Summer Greens
Oven-Roasted Tomato, Grilled Eggplant, Castelvatrano Olives, Basil, Mint, Tahina, Chili Oil
Benne Crumb, Crème Anglaise
Join us for dinner with one of Pittsburgh's most exciting Chefs!
First Course: Crab Bisque
Second Course: Pecan Salad
Third Course: Stuffed Chicken Breast with Roasted Potato
Dessert: Cheesecake Bites
Join us for our next Guest Chef Series Dinner with Roger Li at Community Kitchen. Roger is the founder of Ki Ramen, Ki Pollo and Umami.
Amuse-Bouche: Chicken & Leek Robata, Tare, and Sesame Seeds
First Course: Pork Gyoza, Chili Shoyu, and Scallions
Second Course:Steamed Sea Bass with Ginger, Scallions, Fermented Black Beans,and Soy
Third Course: Mango Sago with Grapefruit and Evaporated Milk
Learn about local food resources from Erin Hart and Community Kitchen Pittsburgh! This popular series brings together consumers, farms, food producers and a variety of other industry professionals for lunch and networking opportunities. Farms & producers are encouraged to attend & bring samples, business cards & order forms. Register Here!
Join us for our next Guest Chef Series Dinner with Larry Lagattuta at Community Kitchen. Larry is the founder of Enrico Biscotti in the Strip District.
Born just south of Pittsburgh, Chef Rebecca Romagnoli embarked on her culinary journey at the Art Institute of Pittsburgh. While a student there, she excelled at her studies and earned the prestigious James Beard Scholarship Award. Cultivating her trade through studies and the experience she gained working for the William Penn Hotel, Rebecca advanced her career to being named Executive Chef at The Vandal, one of Lawrenceville’s most exciting restaurant destinations! Of Italian heritage, Rebecca embraces pasta making and the artistry behind it. Her creativity and talent far surpass the essentials of spaghetti and fettuccine, knocking on the door of hand-crafted perfection, ranging from lorighittas to corzetti and torteletti, just to name a few. While she tries to “reinvent the wheel” with her original take on classic pasta dishes, she still focuses and relies on the basics – simple ingredients and delicious
Join us for dinner with one of Pittsburgh’s most creative, up and coming Chefs on Thursday, May 23 at
Chef Scott Walton spent twenty years gracing Chicago with his talent and artistry. At Chicago’s Markethouse, he built one of the largest rooftop gardens in the city and developed an impeccable reputation throughout Chicago. After four years with Markethouse, Walton accepted an Executive Chef position with Howells and Hood. Although they loved Chicago, Pittsburgh beckoned to Walton and wife, Maggie, a native Pittsburgher. When starting their family, they decided to move to Pittsburgh, and Pittsburgh’s thriving food scene got a little more exciting! After coming to Pittsburgh, Walton accepted an Executive Chef position with Heinz Field, overseeing their culinary operations. But Walton was thinking bigger, and in late summer 2017, opened Acorn in the Shadyside community. While Walton doesn’t like to label his food, when interviewed, he has said “rustic new American” is the closest fit. With particular attention paid to responsible, regional food sourcing, Walton keeps his constantly changing menu “honest and simple.” He uses just the right mix, of just the right foods to create dishes with simple, yet exciting flavors. His creativity and talents have become a part of the Walnut St. tradition. When Walton opened Acorn, he brought an authenticity to Pittsburgh’s thriving food scene that had been missing. Our city is lucky to have him and fortunate he chose to open Acorn for our dining enjoyment. Join us for dinner with one of Pittsburgh’s foremost chefs on April 25 at Community Kitchen Pittsburgh!
Join us at Community Kitchen for our next collaborative dinner on March 28th with Kate Romane. Kate brings a rustic, authentic flair to Pittsburgh’s thriving food scene. Using fresh, local ingredients to create dishes reminiscent of family dinners of yesteryear, Kate embraces whole foods and the simplicity of their flavors. Coming to Pittsburgh at age 18, this was supposed to be short stop on her way to California – but Pittsburgh wouldn’t let Kate Romane go. Working in Pittsburgh’s Strip District introduced Kate to the city’s people and restaurants, and she knew she could make a strong impact on Pittsburgh’s food tradition.
“My understanding of food started in a mechanic’s garage located behind the bakery where I worked when I was 19. almost daily, for years I was unintentionally taught classic Italian cuisine. in the basement of the garage, on a beat up stove, those mechanics and bakers would prepare lunch, and I would learn.."
-Chef Kate Romane
We are lucky to have her call our city home - come enjoy one of Pittsburgh’s premier chefs on March 28th at Community Kitchen Pittsburgh!
Kate Romane Honors
Best Brunch Readers Choice Award, Pittsburgh City Paper, 2015 10 Best Brunch Spots In America, Men’s Journal, 2015 14 Best Brunches in Pittsburgh, Thrillist, 2015 14 Most Essential Restaurants, Thrillist, 2015 Pittsburgh Botanic Gardens, Alice Waters Honoree Dinner, Chef, 2015 Best Brunch Readers Choice Award, Pittsburgh City Paper, 2014 Slow Floods Pittsburgh Fellow, Terre Madre Scholorship, 2013 Best Restaurants Pittsburgh, Pittsburgh Magazine, 2011 - 2015 Presidential Dinner, Pittsburgh G20 Summit, Chef, 2008
Kate and our students will be preparing a rustic Italian menu of the following:
Welcome Bite: Gorgonzola Crostini
1st Course: Beef Carpaccio
2nd Course: Braised Lamb Pasta
3rd Course: Flourless Chocolate Torte
Eggplant Bolognese as a vegetarian option is also available.
A new Pittsburgh-style Fish Fry is in town! Community Kitchen Pittsburgh in Hazelwood will be hosting a Lenten Fish Fry every Friday in Lent from 11 a.m. to 7 p.m. at 107 Flowers Avenue. There will be excellent hand-battered fish along with many sides homemade with care by our program's culinary trainees. Wait until you taste our student-made pierogies, mac-and-cheese, soups and cole slaw, all fresh from CKP! So many tasty menu items to choose from. Come to our Hazelwood location, 107 Flowers Street, 11 a.m. to 7 p.m. every Friday from March 8 through April 19, 2019! We're excited to serve you! Credit cards accepted. Eat in or take out. (This new springtime Hazelwood event is being thrown in coordination with the Riverview Church Almost-Famous Fish Fry crew, who will also be serving our students' handmade pierogies and other creations at their Fish Fry on the Northside!)