Led by Legume Sous Chef Jamilka Borges, 5 of Pittsburgh's most talented sous chef - and a Legume server set to open her own pastry shop - took over Legume's kitchen on their day off to prepare an extraordinary 5-course meal for 2 seatings of lucky Pittsburgh foodies. Additionally, wines were matched by Legume's sommelier Caroline Matys. These generous top restaurant professionals donated their skills to raise funds for a campaign to underwrite training for Pittsburgh area cheesemakers who want to build their skills.

Tables were packed at both the afternoon and evening seatings for the mouth-watering menu listed below. The evening seating was also treated to music from the band Zout, with guest drummer Legume Master Chef Trevett Hooper!

Menu

Amuse Bouche- Dustin Gardner, Casbah
Black Truffle Cured Duck Egg, Pea Purée, Morels, Tarragon

First Course- Chad Townsend, NaCl
English Pea and Fava Bean Tartare with Carrot Gelée, Country Ham, Herbs and Lettuces

Second Course- Jamilka Borges, Legume
Spelt Dumpling filled with Asparagus and Green Garlic, Mushroom Broth, Garlic Scapes and Radish

Third Course- Matt Huggins, Spoon
Rainbow Trout with Chorizo Hash, Spring Onion Purée, Chili

Fourth Course- John Heidelmeir, Root 174
Beer Braised Pork Belly with Spring Braising Greens, Spelt and Garlic Scapes

Fifth Course- Sarah Susan, Heirloom Pastry
Lemon Bar with Berries and Cream

See separate blog post for information about how to enter the cheesemaker's competition.