The New York import lasted just under a year in Pittsburgh’s North Side.
Chef Kate Romane isn't a runner but she knows what those training for next week's Pittsburgh half and full marathons want to eat on the eve of their race: Homemade pasta like she serves at her Highland Park restaurant, E2 -- and plenty of it.
So when event organizers approached her about catering a gourmet pasta dinner on Saturday, May 3, at Downtown's First Presbyterian Church, she didn't hesitate. Not only would proceeds help preserve one of the city's oldest and most architecturally significant churches, but it also would shine a spotlight on the local farms and purveyors she uses at the restaurant.
"One of the things I'm focusing on this year is doing more local dinner series," she said, "so this fit perfectly."
The family-style dinner, which costs $90, begins at 6 p.m. with an antipasta bread bar. Homemade pastas include ravioli with local spinach, cherry tomatoes and handmade farmers cheese; chicken with ramp and arugula pesto; and asparagus and spring peas with prosciutto cotto and cream. The menu also features meatballs, plus red and white wine.
"The church is so beautiful, it's nice to showcase them in a dinner setting," she said.
Only 60 tickets will be sold at pittsburghmarathon.com/1AmazingCourse, so if you want to go, better act quick!
Gretchen McKay: firstname.lastname@example.org or 412-263-1419.