6th Annual Farm to Table Dinner

Saturday, July 6, 2013

Cocktails at 6pm, Dinner at 7pm

Katchkie Farm | 745 Fischer Road | Kinderhook, NY

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Please join us on Saturday July 6, 2013 at Katchkie Farm to enjoy a delicious evening on the farm, including a pig roast and hors d’oeuvres prepared by local chefs. The event will begin at 6pm with cocktails and music in The Sylvia Center Children’s Garden, followed by dinner in the fields. All proceeds from this benefit dinner will go to support The Sylvia Center’s garden to table programs.

Success at A City Farmer, A Chef, and a Host

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:

Cooking with Ellie Krieger

On June 19^th, 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

• 6 cups low-sodium chicken broth
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• Freshly ground black pepper
• 3 lightly packed cups baby spinach leaves
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan

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.

Balsamic Glazed Strawberries with Ricotta Cream

• 1 cup part-skim ricotta cheese
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 (16-ounce) container strawberries, hulled and quartered
• 2 tablespoons fresh basil leaves, cut into ribbons

Farm To Table Benefit Dinner, August 4 2012

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

For more information or to purchase tickets, please visit the event site.

Restaurant partners:

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!