The Art of Farming, the event

Besides the fact that all the proceeds from The Art of Farming event goes to GrowNYC's New Farmer Development Project and the Sylvia Center at Katchkie Farm that both serve and educate the community on the benefits of eating local and sustainable food…the event was great. 

An interesting group of people and seriously amazing food.  You rarely get to go to a benefit and eat food as good as this.  There were passed canapes from the chef Jeremy Bearman at Rouge Tomate.  Really creative.  I wanted to take pictures but I held myself back so my memory recall of each different piece of the individual mouth pops would not get the justice they deserve in my description but they were each delicious. 

We began with a small plate with a few starters…aka Amuse Bouche.  Zucchini and Jerusalem Artichoke Falafel Waffles by Chef Sosie Hulitz of Watty and Meg.  Shrimp with German Giant Radish, Amaranth and Smoked Mustard Seeds by Chef Ralf Kuettel of Trestle of Tenth.  Heirloom Radish and Carrot Terrine with Roasted Radish Soup, Radish Gelee and Carrot Sabayon by Chef Ryan Jaronik of Benchmark.  This was in a small glass cup that was thicker than a soup and quite creamy.  It was awesome and everyone was talking about how amazing it was. 

Each table had a lazy Susan in the middle so although the food was really beautiful the idea was to be communal as it should be as we support the farm to table movement.  There was also a collaborative discussion led by Chef Dan Kluger of ABC Kitchen to create the menu. 

Appets
First round of appetizers were a Roasted Radish and Buttermilk Tart from Chef Ryan Angulo of Buttermilk Channel.  This was so beautiful that I was tempted to just stare.  Farmers Market Vegetable Salad with Almond Cheese from Chef Angel Ramos of Candle 79.  Just simple and delicious.  Zucchini and Pistachio Pesto Toast from Chef Jim Lahey of Co. (Pizza).  Chilled Beets and Orange Anchovies from Chef Alex Guarnaschelli of The Darby.  Corn Spoon filled with Light Corn Pudding from Chef Nina Kaufelt.  This was a huge hit and a bit decadent.  Raw Fluke, Sugar Baby Watermelon and Black Radish Salad from Chef Shisa Ortuzar from Riverpark.  The picture came late but you get the idea. 

Entrees
Entrees next.  Steamed Halibut with Goldbar Zucchini and Nasturtium Vinaigrette from Chef Dan Kluger at ABC Kitchen.  I loved this.  Light and that vinegar taste just really hit the high notes.  Twelve Hour Red Wine Braised Beef Shanks, Sweet Corn and Hubbard Square Pudding with a Sun Gold Tomato Gremolata from Chef Marc Meyer of Cookshop.  Herb Roasted Bobo Farms Chicken with Kaleidoscope Carrots and Summer Savory Jus by Chef Robb Garceau of Great Performances.  Smoked Pork Belly with Paisley Farm Squash and Cayuga Pure Organic's White Beans from Jimmy Carbone of Jimmy's 43.  Those beans were not your store bought beans.  Someone gave me some Cayuga beans and I have to break them out soon.  Roasted Heirloom Squash, Puffed Rice and Herbs from James McDuffee of Joseph Leoanrd.  A really nice addition to the entrees.  Chayote Gratin, Thin Sliced Chayote, Cream and Nutmet from Chef Jacques Gautier of Palo Santo and least and certainly not least was Sockeye Salmon with Green Tomato, Lemon-Thyme Compte and Squash-Stuffed Zucchini Flowers from Chef Bill Telepan of Telepan.

Desserts
I just tried a little of each but loved the communal share and was amazed that at an event like this with this many people that the food could be so delicious.  After dinner ended, there was a dessert table which I liked.  After sitting through dinner it was nice to walk around and chat with more people and look at the desserts. 

Desserts.  Yogurt Parfait with Fresh Cranberries from Chef Robb Garceau of Great Performances.  Vermont Butter and Cheese Creamery Cremont with Cherry, Blackberry, Sage and Clove Anytime Spreadable Fruit and 5 Spoke Creamery Tumbleweed with Bardshar Apple and Peach Chutney including Twin Mappy Hudson Red with Squadrilla Orange and Chili Chutney from Murrays Cheese of SchoolHouse Kitchen.  You have to love a good cheese plate.  Mini Challah with Darkened Golden Raisins, Candied Orange, Brown Sugar Toasted Walnuts from Orwashers.  Carrot Halwa with Date Cream and Almond Coriander Brittle from Chef Heather Calucci-Rodriguez Print.  Beautiful presentations from all.

Oh yes, I took a yummy gift bag home too.  Pumpkin Spice Yogurt Muffin from Clinton St. Bakery Company, Harvest Cake with Apples from Magnolia Bakery and a Mini Challah with Darkened Golden Raisins, Candied Orange, Brown Sugar Tasted Walnuts from Orwasher's. 

Wines from the evening were 2009 Treleaven Dry Riesling from King Ferry Winery, 2010 Seyval Blanc from Clinton Vineyards and 2008 Musee Bedell. 

A totally wonderful evening.  I really love what LIz Neumark has done with the organizations she has created and involved with…and this event pulled it all together including her touch for good food.

 

 

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