Thanks to an extraordinary team of volunteers, we’ve completed our new high tunnel just in time for Fire Feast on the Farm. As of Monday morning, tickets are still available for the sumptuous multi-course dinner that six of the nation’s top farm-to-table chefs will offer Tuesday night, August 1 -- but they're going fast.
“Last December, we celebrated the start of a new era for Saratoga Springs’ last operating farm,” said Pitney Meadows Board Chair Katie Petronis. “Now we celebrate again, and thank all who are helping to achieve the Pitney family’s vision of a major center for sustainable farming, education in agriculture, and community gardens. We're off to a very fast start.”
Proceeds from the event will further our educational mission, supporting the high tunnel, establishment of a Children's Garden and Greenhouse, and development of trails on the 166-acre property.
Delivering brief remarks will be New York State Commissioner of Agriculture and Markets Richard Ball, who in 1993 established Schoharie Valley Farms, a 200-acre operation that includes a retail store and commercial kitchen. Introducing Ball will be Saratoga Springs Mayor Joanne Yepsen, who made the preservation of Pitney Farm a major objective of her administration and supported the expenditure of $1.13 million to purchase the property's development rights.
Pitney Meadows Vice Chair John Sconzo and Board member Sandy Arnold have spearheaded the event with support from dozens of volunteers, local farms, and a long list of sponsors, including the Queensbury Hotel, Tito’s Handmade Vodka, Druthers, Adirondack Medicine Inc., SM2 Dev, and the Pitney family.
The amazing menu starts with Gulf shrimp and oysters prepared by Alex Harrell, who fuses the culinary traditions of New Orleans and Alabama’s Gulf Coast at his superb New Orleans restaurant, Angeline.
Guests then will be treated to striped bass, pork, lamb, and beef prepared by:
- Jaime Young, the former chef de cuisine at Atera who in 2016 launched the critically acclaimed Sunday in Brooklyn,
- Francis Derby, master of meat and more at such legendary NYC restaurants as WD-50, Tailor, Momofuku Ssam Bar, and The Cannibal;
- Joel Vielhand, former chef of the highly regarded Community Table in Connecticut and now opening the anticipated Ore Hill and Swyft;
- Matt Lightner, a 2 Michelin-star chef formerly at 2 Michelin-star Atera in New York City.
- Victoria Blamey, who worked with Lightner at Atera and is now executive chef at Chauncey's in NYC.
Dessert will be a blueberry gelato prepared by Daniel Burns, chef/owner of Burns Gelato of Brooklyn.
Bartenders from New York City include Eamon Rockey, general manager of Betony NYC; Chase White who, after three years with Saison in San Francisco, is preparing to open his own New York City venue; Will Wyatt, bartender at The NoMad Hotel, and L.J. Sconzo, bartender at Eleven Madison Park, named Number 1 Restaurant in the World for 2017 by the prestigious Worlds' 50 Best Restaurants List. Bartenders from Saratoga Springs include Brendan Dillon, owner and bartender of Hamlet & Ghost, and Drew Janik, bartender at Henry Street Taproom.
Local artists performing at the event will include world jazz group Elizabeth Woodbury Kasius & Heard; acoustic Americana act Cradle Switch; The North & South Dakotas with their blend of blue grass, mountain folk, honky tonk and rock and roll, and singer, songwriter, and multi-instrumentalist Tim Wechglear.
Items offered at the silent auction will range from tickets to a Red Sox/Yankees game at Fenway Park, a hot air balloon ride over the southern Adirondacks, and a $1,200 package at the Pavilion Grand Hotel.
Sponsors and members of the Honorary Committee are invited to a VIP reception that begins at 5 p.m. The dinner will start at 6 p.m. and run through 10 p.m.
Seating is limited. For more information and to buy tickets, click here.