Our Dine Around Town event with Just Food was a resounding success; 11 City Farmers, 11 Chefs, 11 Hosts, 11 Dinners on one incredible evening! Take a look at the pictures from this once-in-a-lifetime dining experience:
On June 19th, four of our most talented teen chefs from the Drew Hamilton center in Harlem came downtown to the magnificent Astor Center kitchen to work with Ellie Krieger, host of Food Network’s Healthy Appetite and member of the Sylvia Center culinary advisory council. They worked on two seasonal recipes: Ellie’s Garden Risotto with freshly shelled peas and asparagus, and her Balsamic Glazed Strawberries with Chilled Ricotta Cream. The students’ skills were on display as they chopped, sautéed, measured, whisked, and simmered for the next hour. Our guests all agreed that the food was sensational, and the student chefs had to agree. Our thanks to Ms. Krieger for having spent such a lovely afternoon with us.
Spring Green Risotto
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.
Balsamic Glazed Strawberries with Ricotta Cream
In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
In a medium bowl, toss the berries with the basil and the balsamic syrup.
Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
On Saturday, August 4, 2012, The Sylvia Center invites you to our annual Farm to Table Benefit Dinner in the fields of Katchkie Farm. Columbia County’s best chefs will work together to create a buffet dinner featuring seasonal and local ingredients. Proceeds from the dinner will benefit The Sylvia Center.
Interested in learning more? Check out a video from last year’s event here
Blueberry Hill Market Café | Cafe Le Perche | Chatham Brewing Chefs Consortium | Club Helsinki | The Crimson SparrowJeff Loshinsky | Kinderhook Farm Chefs | Local 111Mexican Radio | MOD | OMI Chefs | DA|BARed Barn | Swoon | Tastefully Done
We hope you will join us for this delicious night at the Farm!