Pies, Cookies, & A Perfect Dinner For The Fall Harvest at Cunningham’s Cafe

I know I’m not alone in saying this, but fall has always been my favorite season. The vibrant colors, the crisp air, and of course the food. Since we opened the cafe back in March, I’ve been anxious for the colder weather to arrive so our baristas could start serving some of my favorite house made concoctions and combinations (Habanero Hot Chocolate, anyone?). Fall temperatures have been a little late to arrive in Baltimore this year, but the harvest we’ve received from the farm the past few weeks has been absolutely gorgeous–dark green Fairytale pumpkins with their more conventional looking Long Island Cheese counterparts, piles of Butternut Squash, Cauliflower, Broccoli Rabe, Napa Cabbage, Leeks, Artichokes, and Fennel (to name a few!). We’re always looking for new ways to share our farm fresh bounty with the community, and last month month we hosted our very first pop up dinner to do just that.

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We were joined by 34 excited guests to partake in the wonderful dishes that Chefs Jason Lear and Kristoffer Vandevander prepared–everything from our own Butternut Squash to Ferguson Farms’ incredible Short Rib. Baker John Aversa’s wonderful bread was available to all– freshly baked boules of Sweet Potato Pepitas complimented the menu nicely (Check out his recent feature in Baltimore Magazine). Along with dinner, guests had a choice of beer or wine (some seasonal beer offerings from Brewer’s Art as well as our own Cunningham’s Cuvee, a Cote Du Rhone red blended by our talented Beverage Director Tim Riley). Then there was dessert! Our incredible pastry department, with Executive Chef Angie Law at the helm, created some absolutely stunning desserts: Cranberry Lemon Meringue Pie [pictured], Pumpkin Chiffon Pie, and a Chocolate Pecan Tart. To accompany dessert, we offered Hot Apple Cider and espresso beverages crafted from Ceremony’s delicious Mass Appeal blend.


For anyone interested, we will be pre-selling those desserts in the cafe, as well as a Pumpkin Roll with Cream Cheese Filling, for the Thanksgiving holiday. Order by Sunday, November 23rd in the cafe and your dessert(s) will be available for pickup Wednesday, November 26th. The desserts range from $24-$32 and serve between 8-12 people. To order or for more information on pies and cookies available call 410-339-7750

We had a really lovely evening with the guests who joined us. Since the seating and plates we offered were family style, it really encouraged everyone to relax and make friends. By the end of the evening, it was difficult to tell who had arrived together and who had started as perfect strangers. To everyone that joined us: thank you so much, we are always amazed by the warm and generous spirit of this community and we hope to offer another “after-hours” event in the cafe very soon! Stay tuned for more “pop-up” events in the new year by signing up for our email list or following us Facebook, Twitter, and Instagram. We have some exciting things on the horizon here at Cunningham’s Cafe!

Cunningham’s Cafe October Pop Up Dinner Menu

Hors D’Oeuvres

Cheese, Bread, Housemade Jams & Pickles, Housemade Porchetta


Brewer’s Art Green Peppercorn Trippel, Le Canard, and Coup de Boule, Cunningham’s Cuvee, Bernier Chardonnay


Butternut Squash Soup topped with Nutmeg Marshmallow

First Course

Parisian Gnocchi with Roasted Butternut Squash & Shaved Pecorino

Second Course

Braised Ferguson Farms’ Short Rib with Rapini & Horseradish Whipped Potatoes


Assorted Seasonal Pies & Tarts with housemade ice cream & Hot Apple Cider or Ceremony Coffee

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Pumpkin Chiffon Pie

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Fall Apple Gallette