What to Expect at Eden Hall’s Farm to Fork This Summer
Diners gather in the big tent under a blue sky at Eden Hall Farm during Farm to Fork 2025. (Emma Griffith)
Signature cocktails, shorter lines, and summer favorites are on the menu this season at the Farm to Fork Dinner Series at Eden Hall Farm.
The outdoor dining series occurs every second and fourth Thursday this summer at Chatham University’s Eden Hall, located in Richland Township (about 20 miles north of Pittsburgh). It features produce grown locally at Eden Hall and other regional farms, as well as local beers, spirits, and outdoor activities.
Pulse spoke to Hannah Dillon, catering manager with Chatham’s food service partners Parkhurst Dining, about what guests can expect this year.
New features and old favorites
Menus for this summer include new items like citrus and herb chicken and spinach-stuffed salmon, both of which feature herbs and greens grown at Eden Hall Farm.
“We've never featured salmon on any of our menus, so that'll be a first,” Dillon says.
Other evenings will feature returning favorites, like barbecued chicken and ribs served with BBQ sauce made with local maple syrup, as well as the ever-popular stir fry menu.
“Those are all big hitters, but I'm really excited to have a new executive chef to put her own twist on everything,” Dillon says.
Expect some of those twists to be literal; pretzels will be made from scratch this year at the Farm to Fork Oktoberfest event, which is slated for late summer or early fall.
Online orders and shorter lines
Online ordering will be available at Farm to Fork for the first time this year starting May 25 ahead of the May 28 dinner.
Guests will be able to order their meals and pay online. Then they can stop at the Esther Barazzone Center (EBC) to pick up their food.
Ordering online allows guests to skip the line at the barn. Once they get their food, guests can take their meals to go, or they can join other diners under the big tent.
Guests can order online after making their reservations. While reservations aren’t required, they’re encouraged so Chatham and Parkhurst can predict attendance and reduce waste.
Craft cocktails and other regional partners
Last year saw the introduction of local and regional beers and wines to the Farm to Fork menu. This year, guests can enjoy craft cocktails too, thanks to a partnership with Pennsylvania’s own Big Spring Spirits.
“I'm really excited about our deepening relationships that we're building with the community, the farmers, our local partners, the Eden Hall Farm as well,” Dillon says. “This is our third season. We've been able to grow deeper connections with people and have them be a part of Farm to Fork in a bigger way.”
So far this year, those partners have included Yarnick's Farm in Indiana, PA; Saint Vincent Gristmill in Latrobe; Sunny Harvest Farms in Kirkwood; Blue Goose Farm in Nicktown; and Firefly Farm in Accident, MD.
Whether you’re picking up food to go, sitting down for dinner, or craving a refreshing dessert or beverage, there’s plenty of fresh food and new ideas to look forward to at Farm to Fork this year.
Stay up to date with everything happening at Farm to Fork this season at farmtofork.chatham.edu.