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10th Annual Farm to Table Dinner | Great Performances

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JUL
17
2017
10th Annual Farm to Table Dinner
Events
by Beth Kaiserman

Ten years of delicious Farm to Table meals, and this one was certainly a hit. On Saturday night we celebrated a decade of growth and learning at Katchkie Farm and The Sylvia Center.


©Christina Lane

We welcomed guests, including some of The Sylvia Center’s students and their families, to enjoy a farm-fresh meal under a perfect clear night sky in Kinderhook, NY. Guests were greeted by our friendly goats and chickens, along with our students who served up samples of herbs from the garden.


©Christina Lane

Guests enjoyed small bites and drinks in the garden, while some chose to pick raspberries instead. Under the tent they enjoyed table snacks like Assorted Housemade Pickles and Fermented Grape Leaves with Goat Cheese, followed by a buffet dinner of Whole Grilled Chicken, Wild Hives Spelt Berry Salad, Greenhouse Cherry Tomatoes with Sea Salt and Olive Oil, and more. 


Music and contra dancing made the night jolly.


We’re so grateful to our volunteers for making this event a success every year. The event raises money to continue our programs at The Sylvia Center.

More info: sylviacenter.org


©Christina Lane

The 2017 Farm to Table Menu:

BUTLERED HORS D’OEUVRES 

Max Creek Smoked Trout Zucchini Cup; Lovage Pesto, Cucumber, Celery

Endive & Toasted Hazelnuts; Framboise Braised Red Cabbage

Vegetarian Frank; Katchkie Ramp Sauerkraut, Horseradish Mustard, House Roll

Mushroom Cornet; Forest Mushroom Mousse, Creme Fraiche, Sorrel

Local Beef Slider; Bacon Jam & Old Chatham Ewe's Blue

Elderflower Lemon Cooler

BIKE BLENDER COCKTAIL

TABLE SNACKS

Wood Oven Air Bread, Rye Crisps, Cafe Le Perche Rolls

Yellow Beet Hummus

Blistered Cherry Tomato Conserve

Green Beans, Apple & Toasted Walnuts

Fermented Grape Leaves with Goat Cheese

Assorted Housemade Pickles

DINNER

TO START

Spinach Terrine

Carrot, Zucchini, Swiss Chard, Roasted Tomato & Chili Coulis, Epazote & Toasted Pumpkin Seeds

AT THE BUFFET

Happy Valley Meats Leg of Lamb

Local Grape & Mint Saba

Whole Grilled Chicken

Fennel Pollen, Lemon, Black Pepper & Olive Oil

Wild Hives Spelt Berry Salad

Celery, Parsley & Roast Mushrooms

Charred Katchkie Squash & Zucchini

Chioggia Beets, Ramp Chermoula, Crispy Farm Egg

Broccoli & Cauliflower "Couscous"

Lemon, Olive Oil & Crispy Quinoa

The Sylvia Center Field Lettuces, Greens & Herbs

Blossoms & Cider Vinaigrette

Pomme Puree

Spinach & Roast Garlic

Greenhouse Cherry Tomatoes with Sea Salt and Olive Oil

DESSERT

Fire Roasted Peaches & Plums Crumble

Apricot Fruit Tart

Farmers Cheese (Clafoutis Style)

The Sylvia Center Strawberry Rhubarb Fruit Tart

Butter Cookies with Almonds

Chocolate Brownies


©Christina Lane


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