Event from 6:00 - 9:00 PM
Door opens at 6:00 PM
A Harvest Feast prepared by the Chefs' Consortium - a group of New York chefs committed to promoting locally-grown farm fresh food. Consortium member chefs (Michael Lapi, SUNY Cobleskill chef instructor, David Yanisko, SUNY Cobleskill chef instructor, Jo Anne Cloughly, SUNY Cobleskill chef instructor, Jillian Naveh, chef instructor, Office of Children and Family Services and Dan Spitz, private chef and former chef at Max London’s, Saratoga Springs) will prepare fall-inspired creations served at tasting stations. Appetizers, salads, soups, main courses, desserts and drinks will be crafted from ingredients sourced from local farms, New York state products, and Beech-Nut fruit and vegetable purees. Local producers to be showcased at the event will include Dutch Barn Farm, R & G Cheesemakers, Old Chatham Sheepherding Company, Barber’s Farm, Beth’s Farm Kitchen, Schoharie Valley Farms, and Red Barn Produce.
Sold Out. Advance purchase is required and no tickets will be sold at the event on October 1st.
Funds raised from this event will support museum exhibitions and programs.
The Museum galleries will be open to everyone attending the Harvest Feast.
This event is sponsored by NBT Bank
