Farm-to-Table Benefit Dinner 2014

Aug 5, 2014
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Thank you for a wonderful evening in the fields of Katchkie Farm!


at our Farm-to-Table benefit dinner!


Fruit Sponsor

Trudy Elbaum Gottesman & Robert Gottesman


Leaf Sponsor

Cindy & David Edelson

Judith R. & Alan H. Fishman

Nina Freedman & Michael Rosenbaum

Goldman Sonnenfeldt Foundation

Sigrid Gray

Steven Harris & Lucien Rees-Roberts

Renée Iacone & Steve Clearman

Michael Pollack & Barbara Marcus


Root Ticket

Jennifer Baum

Bella Meyer

Michael Scanlon

Kelly Schunk & Elliot Berkowitz



Edible Hudson Valley

Modern Farmer

Hudson Valley Seed Library

Brooklyn Roasting Company

Beth Linskey

Liz Neumark

Jim Colvin

Chef Albert Lovelace

Farmer Bob Walker


Thank you to Great Performances for the delicious dinner!


Special Thanks

Farmer Bob Walker

Katharine Carter

Chef Matthew Riznyk

Mallory Thomson

Josh Tierney


The Perfect Ten Students

Destiny Colins, Hudson

Markiah Gordon, Hudson

Damaris Shakespeare, Hudson


The Questar Students

Andrew Boqaush, Chatham

Connor Luksch, Taconic Hills

Amanda Craig, Ichabod Crane

Jordan Berryann, Hudson

Brandon Johnson, Greenville

Tristian Sweatt, Hudson

Emma Jewett, Coxsackie-Athens

Ajia Herring, Cairo-Durham

Taylor Warner, Coxsackie-Athens

Andrew McBride, Ichabod Crane


And thank you to all of our dinner volunteers from the Great Performances family and the Columbia County community for your hard work and passionate support.



Dinner Co-Chairs

Debbie Gardner

Steven Harris & Lucien Rees-Roberts

Renée Iacone


Dinner Committee Members

Rob Arango & Gary Stefanick

Peter Aschkenasy

John Banta & Daniel O’Donnell

Didi & David Barrett

Jennifer Baum

Elliot Berkowitz & Kelly Schunk

David & Betsy Berliner

Scott Berrie

Myra & Charles Biblowit

Warren & Lenny Collins

Jerry Croghan & Louis Hedgecock

Cindy & David Edelson

Sheldon Evans & Martha McMaster

Judith R. Fishman

Scott Frankel & Jim Joseph

Ben Giardullo

Nancy Ginsberg

Trudy Elbaum Gottesman

John Hannam

Nicholas Haylett & Timothy Husband

Bill Irwin & Martha Roth

Jacob Israelow & Tanushri Kumar

Beth Linskey

Stephen Metcalf & Koethi Zan

Amy & Curt Middleton

Liz Neumark & Chaim Wachsberger

Ornella Pisano & Pietro Rossini

Michael Pollack & Barbara Marcus

Ruth Reichl

Paul Shechtman & Bonnie Yochelson

Nina Simmons

Peter Spears & Brian Swardstrom



Save the Date: The Art of Cooking

Aug 5, 2014
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Save the Date

The Art of Cooking

to benefit The Sylvia Center


Wednesday, October 15




John Unwin

CEO of The Cosmopolitan of Las Vegas



The Families of The Sylvia Center’s
Cooks For Health Program

in New York City Housing Authority Community Centers




New York, NY


To purchase tickets, a table or an ad for the event, please download and return our Sponsorship Form.


You may also purchase individual tickets online, but to ensure that your entire contribution goes toward supporting our programs at The Sylvia Center, please note that our preferred method of payment is via check.


Kids’ Art Class at Katchkie Farm on August 3

Jul 16, 2014
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Artist April Stewart Klausner will conduct a 3-hour drawing and painting session inspired by the flowers and vegetables growing in The Sylvia Center’s Children’s Garden.


Sunday, August 3, 2014



The Sylvia Center at Katchkie Farm

745 Fischer Rd, Kinderhook, NY 12106


For children ages 7 to 12

$30 program fee per child
All art supplies will be provided
Limited space is available

To register or inquire, please contact Julie Cerny at (518) 758-2170



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    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon

    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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