This year’s Saratoga PLAN Feast of the Fields benefit will take place Thursday, September 11, from 5:00 to 8:30 PM at Saratoga National Golf Club.
Continuing its nine-year tradition, Feast of the Fields pairs area restaurants and farms, in an effort to promote sustainable agriculture, support the regional economy, and provide greater awareness of conserving area farms and the importance of buying and eating locally raised food. The evening will also include musical entertainment, a silent auction and a reception honoring local residents who have contributed significantly to the Saratoga region's quality of life through conservation.
The Shed and Ozawa Hall aren’t the only buildings Tanglewood has to offer.
The Tanglewood Grille is located just inside the Main Gate next to the Gift Shop. The Tanglewood Cafe is located between the Shed and the Lion's Gate. Both emphasize a farm-to-table, local menu dining right here at Tanglewood.
Tanglewood Executive Chef Joshua Ingraham joins us to tell us about the exciting food this amazing venue has to offer.
Feast of the Fields takes place this Thursday, September 19th, from 5:00 to 8:30 PM at Saratoga National Golf Club to benefit Saratoga PLAN.
Continuing its eight-year tradition, Feast of the Fields pairs area restaurants and farms, in an effort to promote sustainable agriculture, support the regional economy, and provide greater awareness of conserving regional farms and the importance of buying and eating local. For the sixth straight year, Feast of the Fields will be set amid the beautiful grounds of Saratoga National Golf Club with spectacular views of 135 acres of forest and wetlands protected through a conservation easement held by Saratoga PLAN.
To tell us more, Saratoga PLAN Executive director Maria Trabka joins us with two farmers participating in the Feast of the Fields: Jan King of Kings Ransom Farm and King Brothers Dairy, and Joshua Rockwood of West Wind Acres.
Summer is wrapping up, and the season is inching toward fall and harvest time. Which means - it is also time for the annual benefit for Berkshire Grown on Monday September 16th at 6:30 pm at Ski Butternut in Great Barrington, MA.
The Berkshire Grown Harvest Supper features delicious dishes prepared by local Berkshire Grown member chefs using fresh ingredients from local farms. The evening also includes a silent auction and a drawing for shopping sprees and gift certificates to Berkshire Grown member stores and restaurants.
Liz Neumark is the CEO and Founder of Great Performances, rated Zagat's Top Catering Company in New York City. Originally intended as a staffing service for women in the arts, Great Performances has evolved into one of the nation's most recognized and trendsetting catering companies.
Liz's commitment to supporting sustainable agriculture and good earth practices led her to establish Katchkie Farm, her sixty-acre organic farm in upstate New York, in 2007 - as well as providing fresh produce for catering events.
She speaks with Alan about her new book, Sylvia's Table: Fresh, Seasonal Recipes from Our Farm to Your Family.
The Fourth of July is upon us, and today we’ve got a guest who is sure to have some suggestions on how to spice up your holiday cook outs and barbecues.
from your plate to your airwaves – today we’re pleased to welcome Chef Ric Orlando, chef-owner of New World Home Cooking Company in Saugerties, New York and Chef-Manager of New World Bistro Bar in Albany. WAMC's Patrick Donges hosts.
You can get more information on Chef Ric Orlando, New World Home Cooking, New World Bistro Bar, and recipes online at www.ricorlando.com.
On June 14 Farm Aid announced that its annual benefit concert will, for the first time, be held at Saratoga Performing Arts Center (SPAC) in Saratoga Springs, N.Y.
Today the concert lineup was announced: artists slated to perform include Farm Aid board members Willie Nelson, John Mellencamp, Neil Young and Dave Matthews. Additional artists include Jack Johnson, Amos Lee, Kacey Musgraves, and Toad the Wet Sprocket.
Michael Pollan’s new book, Cooked, follows the twists and turns of Pollan’s education in the kitchen. Organizing his journey around the four classical elements —fire, water, air, and earth—Pollan apprentices himself to a series of culinary experts to discover how these elements can transform the stuff of nature into delicious things to eat and drink.