Feast al Fresco!

SPAC Announces “Chef’s Table Harvest Dinner” at its New Pines Pavilion, OCT 13 & 14  
Photo courtesy of Dave Bigler Photos and Films

{{Editor’s Note: If you’ve been wanting to see all the new facilities SPAC has constructed during our “paused” summer, here is your chance to do so, eat VERY well, and assist the participating chefs, farmers and the local culinary community adversely affected by COVID-19. – AG}}

SARATOGA SPRINGS – Saratoga Performing Arts Center announced that it will present a Chef’s Table Harvest Dinner at its Pines Pavilion on October 13 and 14  at 6 p.m. as part of a new CulinaryArts@SPAC initiative. Curated by Kim Klopstock of Lily and the Rose, the dinner will be headlined by local progressive chefs Michael Blake, Head Chef of Yaddo and Saratoga Supper Club, and Michele Hunter, Executive Chef of Hamlet & Ghost and 2020 winner of the Food Network’s “Chopped.” The harvest dinners will feature a Modern French themed menu complete with five courses, wine pairings, and exceptional locally sourced ingredients. The intimate and COVID-safe dining experience will be limited to 50 people per evening and is in support of the region’s farmers and food purveyors.   

Left: Chef Michael Blake. Right: Chef Michele Hunter

“We recognize how important our dedicated local culinary talent is to our region. And unfortunately, these farmers and chefs have been hit incredibly hard by the pandemic,” says Elizabeth Sobol, President & CEO of Saratoga Performing Arts Center, “Our new CulinaryArts@SPAC, kicking-off with these special Harvest dinners, will not only provide a platform and income for these chefs and food providers, but will also offer opportunities for safe, communal gathering in a time when the community most needs it.” 

Chef/Owner Kim Klopstock – Lily and the Rose

“As a veteran in this industry I’m grateful to be surrounded by such young, talented, forward-thinking chefs and service industry professionals. The financial and emotional toll that Covid-19 has taken on our industry has caused many to be without work and incur debt, while forcing us to reimagine our lives,” says Kim Klopstock, owner of Lily and the Rose catering company and curator of the series. “SPAC’s response to this hardship was to help create the new CulinaryArts@SPAC initiative, which will give these young professionals a unique place to be showcased. For this inaugural dinner, two of Saratoga’s most progressive chefs, Michael Blake and Michele Hunter, will work together to present a beautifully delicious Modern French five-course dinner using locally sourced ingredients — all with the mission of sustaining our farmers and local culinary community. I’m hopeful that it will become the first of many such events.” 

The Chef’s Table Harvest Dinner also serves as the kick-off to “CulinaryArts@SPAC,” a new initiative that will feature educational classes, food demonstrations, workshops and more to support the participating chefs, farmers and the local culinary community adversely affected by COVID-19. In addition to Kim Klopstock, Michael Blake and Michele Hunter, the CulinaryArts@SPAC collective includes top regional chefs Kevin London,Owner and Founder of Farmhouse Foods; Dan Spitz, Executive Chef/Owner, Fatnhappy LLC; Sondra Galvin, Executive Sous Chef of Max London’s; Emily Petersen, educator and whole animal butcher; Kim Feeney London of Farmhouse Foods, and Pam Abrams, writer and editor. Stay tuned for more upcoming announcements.

Seating for each night of the dinner is limited to 50 guests, accommodating parties of four, six and eight. Reservations are $175 per person and are available by contacting Philip Scibilia at philip@spac.org. The event will take place rain or shine in SPAC’s new Pines Pavilion. Due to strict seating protocols, cancellations will only be accepted up to 48 hours prior to the start of your reservation. For any questions, call 518-584-9330. 

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