Blue Zone Dinner
Enjoy a delightful gourmet meal that takes inspiration from blue zones!
NOTE: This event is now SOLD OUT. No refunds or exchanges are available after Thurs., April 18.
Phipps is proud to bring an exciting blue zone-inspired dinner to Pittsburgh! Each plate of this abundant four-course meal is based around the eating habits in blue zones, or regions in the world in which people are claimed to live longer than average. It will be a night of dishes will excite your taste buds while inspiring healthy eating!
To date, there are five designated blue zones in the world: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Icaria, Greece; and Loma Linda, California.
One thing the blue zones have in common is diets that are whole food plant based (WFPB), focusing on unprocessed foods with the most health benefits. The expert chefs from our 3-star Green Restaurant Certified® Café Phipps will hold live cooking demonstrations, providing a memorable dining experience as they share creative tricks and techniques on delicious, creative food transformations and sustainable practices in the kitchen. It’s a fun and healthy evening that proves fine dining can be delicious, good for you and good for the planet.
Menu
First Course
Amuse-Bouche
Young Thai coconut ceviche, chichorium endivia, artichoke torte, roasted red pepper sauce remoulade
Second Course
Soup
Smoked yam velouté, roasted leek crisp
Third Course (Entrée)
Lion's Mane Mushroom Cassoulet
Maillard savoy cabbage, fiddleheads, candy stripe, beetroot crisp
Fourth Course (Dessert)
Lavendar Tea Cake with Ube Buttercream
Butterwood Bake Consortium
Wine Pairings
Added to your courses by selecting the $119 option
First Course
Vermentino di Sardegna DOC
Second Course
Cannonau di Sardegna DOC
Third Course (Entrée)
Boval Marmilla Rosso IGT
Meet the Chefs
Chef Amy Reed started cooking professionally at age 17 and held her first executive chef position at 22. She has medaled in culinary competitions, served on culinary advisory boards for Hocking College and The Pittsburgh Culinary Institute, and held a seat on the board of the American Culinary Federation Columbus Chapter. Despite cooking for top ranked hotels and restaurants, high profile clients, and celebrities during her career, Amy still sees her 15-year-old daughter, Sydney, as her toughest critic. As general manager of Café Phipps, she applies her experience to finding creative ways to make delicious and healthy food.
Chef Shawn Stockdill is a passionate and innovative chef with over 15 years of experience in the culinary industry. Shawn developed a love for cooking at a young age and honed his skills working in local family pizza shops. While cooking for Boy Scout Summer camps for 3 summers, he finally decided to dedicate his life to the Culinary Arts and Attend the Culinary Institute of America to follow his dreams. Shawn is a firm believer in using fresh, seasonal, and locally sourced ingredients to create dishes that are not only delicious, but also sustainable, healthy, and ethical. When he is not in the kitchen, Shawn enjoys building Legos, gardening, camping, and just a general love for the outdoors. He also volunteers for 412 Food Rescue Kitchen and The Pittsburgh Association for the Deaf. With his passion for food, creativity, and dedication to sustainability, Shawn is a force to be reckoned with in the culinary world and is sure to leave a lasting impression on anyone who tastes his dishes.
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