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WGBY Wine Lover’s Event

14 Mar

WGBY

WGBY Wine Lover’s Event

BECSConsortium chefs Rebecca Joyner, Nicci Cagan and Noel Conklin serve up local food tomorrow, Friday March 15, at the WGBY Wine Lover’s Event – a wine and food tasting.  The event is part of WGBY’s 27th Annual Wine Weekend which includes 80 regional distributors and features more than 400 varieties of wine.

The menu

  • R & G Cheese Display
  • Crostini with R & G Maple Chipolte chevre and peppery bacon and leek compote (featuring R & G Cheese, Holiday Farm, The Old Creamery Co-op)
  • Local potato and ale soup
  • Warm crepes with R & G Greek yogurt and honey lavender ganache (featuring R & G Cheeseworks and Chocolate Springs)
  • Assorted Chocolate Springs signature bon bons

WGBY/57 Wine Weekend

Wine and food tasting, Friday, 5 to 8 p.m.
Wine dinner, Saturday, 6 p.m.
Springfield Marriott, Springfield Marriot, MA
Advance tickets: Tasting – member, $40; non-members, $45; and Connoisseur’s Room, $75. Wine dinner – members, $140, and non-members, $150
(800) 781-9429, ext. 451

We Shall Not Be Moved

8 Mar

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We Shall Not Be Moved: An Evening of Spirituals to Benefit Frack Action

NOELBERRYChefs Consortium joins the line-up of musicians and anti-fracking supporters in Woodstock on Sunday March 10, 2013 for the WDST sponsored concert We Shall Not Be Moved.  Consortium chef Noel Conklin has coordinated food donations from more than a dozen local restaurants including Full Moon Resort, Peekamoose Restaurant, Cheese Louise, Bearsville Bakers, Bread Alone, Sunfrost Farms, Lucky Chocolates, Catskill Mountain Coffee, Keagan Ales, the Wine Hutch, Peace Love & Cupcakes, Blue Mountain Bistro To-Go, and Lori’s Creative Cafe.  She will also be preparing all-local fare for musicians including Natalie Merchant, Amy Helm and John Medeski from farms including Wiltbank Farm, Little Seed Gardens and Mountain Products Smokehouse.

We Shall Not Be Moved

Sunday March 10, 2013 – Doors 6pm/Show 7:30pm
Bearsville Theatre/Bearsville, NY

Buy tickets

Fourth Annual Bannerman’s Island Fundraiser

7 Mar

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Fourth Annual chef-prepared Farm-To-Table Bannerman’s Island Fundraiser

Hudson Valley chefs prepare farm to table dinner at the ruins of Bannerman Island Castle – Saturday September 7, 2012

A five-course meal prepared with locally and regionally sourced ingredients will be hosted by five Hudson Valley chefs in Helen Bannerman’s garden, among the historic ruins of Bannerman’s Castle. Chefs Consortium looks forward to returning to Bannerman’s Island for the fourth annual dinner.

The chefs

Robert Turner – Omega Institute for Holistic Studies

Liz Beals – Beth’s Farm Kitchen

Jeff Loshinsky – Jeff Loshinsky Catering

Noel Conklin – Woodstock natural foods caterer

Please check the Consortium website for more details in the upcoming months

Local Food Goes to School

12 Feb

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The School Food Summit 2013 of the Hudson Valley is bringing together regional and national changemakers in the food service industry to present a vision of the future for our school cafeterias. Everyone is invited to come to the Rondout Valley High School, on Friday, Feb. 15th, starting at 5:30 pm.

Food Fair: 5:30 – 7:00 pm, open to the public

Keynote Address & Panel discussion: 7:30 – 9:00 pm, open to the public

Kitchen Camp: all day event for food service professionals

Summary

Helping to build a strong futureThe first regional “SCHOOL FOOD SUMMIT 2013: Celebrating Our Children, Food and Future” brings together a broad array of food expert in a unique event that combines hands-on regional food preparation with a community brainstorm to identify specific, achievable ways to get more local food into our schools.

Food Fair

All are invited to come sample foods and speak with farmers and educators, including: Chefs Consortium, Cooking Matters, Queen’s Galley Kitchen, Hudson Valley Seed, CRREO, Ulster Corps, Hudson Valley AgriBusiness Development Corporation, Rondout Valley Growers Association, Glynwood, Farm to Table Co-Packers, Winter Sun, Slow Food Hudson Valley, Sound and Story, Fleischers Meats, Kelder’s Farm, Local CSA’s (Slow Roots Farm and Huguenot Street Farms), educational farms (Brook Farm Project and Phillies Bridge) and more! At 7:00 pm Creek Iversen and Lisa Mitten of Brook Farm Project will lead us in songs of farms
and food.

Keynote Speaker “Local Food Goes to School”

Chef Ann Cooper, “The Renegade Lunch Lady” CIA graduate and national spokeswoman will share with us ways to put fresh local food on the school lunch menu.

I am excited to return to the Hudson Valley to join this event in a region so rich in agricultural history, and where farming remains an integral part of the landscape today.  This Summit is a great opportunity to take this community’s enthusiasm, ideas, and the area’s incredible bounty, and cultivate them to make fresh local food available to our children.–Chef Ann Cooper

Panel Discussion

Chef Cooper’ will also moderate an expert panel: Chef Tim Cipriano, No Kid Hungry — Share Our Strength; Bruce Davenport, President of RVGA; Todd Fowler, National Farm to School; Julie Holbrook, Director of Food Service Keene Central School; Janet Poppendieck, Free for All: Fixing School Food in America; and Chris Van Damm, Director of Food Service, Rondout Valley Schools.

We are so excited to dive deeper into the world of sustainable food and how we at Rondout Valley can learn from our local farmers and contribute to a healthier plate for everyone.–Chris Van Damm

Sponsors

The Food School Summit 2013 sponsors are: Rondout Valley Growers Association, From the Ground Up, Marbletown PTA, Slow Food Hudson Valley, UlsterCorps, Chefs Consortium.  Support is provided in part by Community Foundation of Ulster County, Malcolm Gordon Charitable Fund, The New World Foundation, and the RVGA.

Kitchen Camp

NICCI3Food Service Professionals will be coming from all over the State to take part in a “Kitchen Camp” to learn how to enhance the use of local foods in the school cafeterias. Kitchen Camp leads include Tim Cipriano, Share our Strength; Todd Fowler, NY Representative of National Farm to School and Bloomfield Food Service Director; Dan Turgen, Slow Food; and Julie Holbrok, Keene Valley Central Food Service Director. Participants include: Jason Wood, Culinary Director of Glynwood; New Visions Students from BOCES; regional donors and
foundation members and regional food service staff.

Contact

For more information or to volunteer visit http://www.rondoutvalleygrowers.org; www.ulstercorps.org or contact Niccifromthegroundup@yahoo.com 845-687-4124 and Deborah.DeWan@rondoutvalleygrowers.org 845-626-1532.

Consortium Demo at the Kingston Winter Farmers’ Market

12 Feb

Kingston winter market

Chefs Consortium Cooking Demo at the Kingston Winter Farmers’ Market

The Kingston Farmers’ Winter Market will be held this Saturday, February 16th, in Bethany Hall of the Old Dutch Church in Kingston. Chefs Consortium will be cooking up samples with products from more than 20 vendors.  Fresh meats and vegetables, breads, pastries, jam and jelly, fresh eggs, gourmet peanut butter, honey, wine, and maple syrup are just a few of the ingredients that Consortium chefs will throw together on the spot to create tasty flavor combinations.

The Kingston Farmers’ Winter Market is held on the first and third Saturdays in April, from 10:00 a.m. until 2:00 p.m. in Bethany Hall of the Old Dutch Church, located on the corners of Wall and Main Streets in the heart of the Historic Stockade District in Uptown Kingston. The Market is close to the New York State Thruway at Exit 19. Admission is free as is parking.

Support local farmers, artisans, and the Hudson Valley economy by shopping at the Kingston Farmers’ Winter Market.