Tomorrow is the day! It’s the first ever Fire Feast on the Farm event at the Pitney Meadows Community Farm and we can’t wait. Fire Feast on the Farm aims to raise awareness about the farm, community gardens and furthering the educational mission of Pitney Meadows Community Farm. This event is one of a kind and is something that our area hasn't seen before. There will be a multi-course meal cooked over live-fire pits directed by world renowned, celebrity chefs that will highlight the fresh and local produce grown right here in Saratoga. If you haven't gotten your tickets make sure you get them and learn more about the featured chefs below. We’ll see you at the farm tomorrow!
Alex Harrell: Owner and chef of the New Orleans restaurant Angeline. He focuses on refined Southern food and fuses the culinary traditions of New Orleans and Alabama’s Gulf Coast.
Jaime Young: He is the former chef of Atera, a two Michelin star restaurant in Tribeca. Now he is the chef of Sunday In Brooklyn restaurant which focuses on local and responsibly sourced products in a casual setting.
Francis Derby: A veteran of the restaurant industry and has helped open restaurants in NYC and most recently, The Cannibal Beer & Butcher in LA. He has worked in Atlas, wd-50, Gilt (which has earned two Michelin stars), Tailor, Momofuku’s Ssäm Bar and then Shorty’s .32. At The Cannibal the menu is a seasonal, meat driven menu and we can't wait to see what he will prepare over the fire pits!
Joel Viehland: Chef at Ore Hill & Swyft. Former Executive Chef of Community Table, a hyper local restaurant in Connecticut where all vegetables came from a 50-mile radius. Viehland has three James Beard awards: “Best New Restaurant in America” for Community Table and twice for “Best Chef: New England”.
Matt Lightner: A 2 Michelin-star chef formerly at 2 Michelin-star Atera in New York City. In 2010, he was named one of the “Best New Chefs in America” by Food & Wine. He was the chef at Castagna in Portland Oregon where he became known for his foraged ingredients and creative interpretations of Northwest cuisine.
Victoria Blamey: Executive Chef at Chumley’s in NYC. Has spent time working in the legendary kitchen of Mugaritz and became the first Chef de Cuisine at Atera in Tribeca. She has worked under and beside Chef Matt Lightner and was second in command at Atera. Also, has worked under Paul Liebrant as Chef de Cuisine at Corton in NYC. Her cooking has an emphasis fine dining with a creative edge.
Daniel Burns: Opening Burns Gelato in NYC. Previously opened Tørst & Luksus, a craft beer bar, and tasting menu restaurant. Luksus earned a Michelin star and was the first restaurant to win a star serving only beer, no wine.