 Nearly
100 people turned out and raised over $4,500 at the "Take
a Bite Out of the Big Apple", the first benefit event
for the Farm to Chef, Inc. program at NYC's famous Cornell
Club on April 5. On this special evening, six of New York
City's famous chefs came together donating their time and
talent to create unique dishes using the fresh meats, produce
and cheeses of participating Farm to Chef, Inc. farms.
The chefs featured the following menu: Chef Peter Hoffman
of Savoy serve roasted pork belly with braised pork, oyster
mushrooms and rutabaga featuring Flying Pigs Farm and
Winters Garden. Chef Galen Zamarra of Mas served braised
veal and fingerling potato puree featuring Bornt Family
Farms and Sheldon Farms. Chef Ed Witt of il Buco served
pickled beef and buffalo tongue and grilled beef and buffalo
heart featuring Lewis Waite Farm, Manx Station Farm, and
Gem Farms Buffalo. Chef Bill Brasile of 360 served duck
terrine and armangac and pate campagne featuring Flying
Pigs Farm and Spann Farm. Chef Michael Rizzo of The Cornell
Club served roasted stuffed leg with sheep's milk feta-balsamic
vinegar glaze, rack of lamb with minted sheep's milk yogurt
sauce and tagine of lamb featuring Elihu Farm and 3 Corner
Field Farm. Chefs Marco Canora of Hearth served rabbit
ballotine with frisee, prosciutto and green olives featuring
Champlain Valley Rabbitry. Apples and cheese were also
served featuring Saratoga Apple, Gillis Acres, and Nettle
Meadow Farm.
The fabulous food was topped off by a silent auction,
organized by Dan and Deko Stone, featuring donations from
3 Corner Field Farm, Annette Nielsen, Beanheads Coffee
House, Bowman Orchards, The Cambridge Hotel, The Green
Table, iCi Restaurant, Il Buco, Nettle Meadow Farm, Liquid
Assets, Manx Station Farm, Maple Land Farm, Murray's Cheese,
The Nuns of New Skete, Saratoga Apple, The Sheldon Mansion,
Union Village, Ltd, West Village Market, Diner, Rice Mansion
Inn, Hubbard Hall, and Bright Food Kitchen.
The benefit event helps Washington, Saratoga, and Rensselear
Counties producers to reach their goals of establishing
Farm to Chef, Inc. as their own entity and continue
to supply distinctive fresh products from upstate New
York farms directly to the kitchens of New York City's
renowned chefs.
Any Chef interested in Farm to Chef, Inc. is invited
to attend one of our table talk sessions...
Farm to Chef, Inc. hosted
TABLE TALK - FARMERS & CHEFS DISCUSS MEAT
September 28, 2004 at Savoy Restaurant - 70 Prince
St. with conversation facilitated by Nina Planck, Former
Director of Greenmarket and Founder of Local Foods.
Farmers raising beef, pork, lamb, and poultry for local
markets including Farm to Chef, Inc. and chefs interested
in local, healthy, sustainable meat and poultry shared
ideas on topics including:
- RAISING: Grass-fed, pastured, grain-finished - what
does the chef need to know?
- PROCESSING: Cuts, quarters and sides or pre-cut;
fresh or frozen - how to get the most from the animal
- PRICING: How does the farmer survive? How can the
chef afford it?
- SERVING: What is the diner looking for? How can the
chef and farmer provide it?
For more information contact: FCX Project Coordinator
David Hollis by email at liaison@farmtochefexpress.org
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