The Farmer’s in the Kitchen and the Chef’s in the Dell
For the sort of people (you know who you are) who secretly long to burst the barricades and invade the kitchens at restaurants, Columbia County Bounty is offering the next best thing: a tour of chefs’ kitchens, complete with demonstrations. On Wednesday, November 12 at noon, their Farm-to-Chef Tour starts at the Chatham Co-Op with chef Jeff Loshinsky demonstrating how to get the most flavor out of roasted autumn root vegetables. He will also make a butternut squash puree with ginger.
Then everyone will bundle up and move en mass to The Chocolate Moose around the corner on Main Street, where Carol Hargis will show how to hand-dip chocolates. The finale for the afternoon is in the kitchen of master baker Madeline Delosh, at her shop, Mado Patisserie. Delosh, who worked for many years as a pastry chef under the legendary Jean-Georges Vongerichten at his restaurant Jo-Jo’s in New York, has not yet specified what she will make.
Columbia County Bounty’s mission is to forge alliances and promote understanding between local farmers and the chefs at the region’s restaurants and specialty food-stores. All Bounty members are invited to attend the tour for free. Others must join Columbia County Bounty for a $25 annual fee, which may be paid by cash or check at the door. Everyone is required to pre-register for this event.
or 518.392.0474
Chatham Co-Op
Route 203 west of Route 66, Chatham
Wednesday, November 12 at noon
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 11/06/08 at 04:59 PM • Permalink
Flatiron Steak House Opens in Red Hook
“Comfort food” is one of those terms that is so overused that it begins to lose all meaning. But the “Truffle Mac & Cheese” ($7) at the two-month-old Flatiron Steak House in Red Hook is the quintessence of comfort. Served as an a la carte side dish that feeds two (though you’ll fight for every last bit in the gratin dish), this intensely sublime Mac & Cheese has a crusty top made from Panko bread crumbs and a tangy sauce made from Fontina and Pecorino cheeses and “high fat content cream,“ according to chef Craig Stafford, who owns the restaurant with his wife, Jessica Stingo. The couple are ex-Brooklynites who used to work together at the same restaurant in New York City’s Flatiron district, and decided to move to the country last year. They have created a riff on the Manhattan steak house without the urban attitude, and they’ve designed a menu that is friendly and affordable. 
Their signature steak, the Flatiron (“a tender cut from the shoulder,“ according to Stafford) comes in 5 ounce or 8 ounces portions ($12/$18) as do the Flank Steak ($11/$16) and the filet mignon ($16/$22). “To be honest, we got the idea from my mother who never finishes her entree in a restaurant,“ says Stingo. “We wanted people to be able to try appetizers and desserts without feeling they were over ordering.“ The steaks are served with a choice of seven piquant sauces—chimichuri, bearnaise, habanero, percorino truffle fondue, poivre, house-made ketchup and house-made steak sauce—and a small arugula-and-watercress salad. Although it is billed as a steak house, Flatiron seems like a place where my vegetarian friends would find comfort by starting with a buffalo mozzarella and fig salad ($11) and then having a side of collards ($5) along with the transcendent truffle mac & cheese.
Flatiron Steak House
Dinner: Tuesday - Thursday 5:30 -9:30 PM, Friday- Saturday ‘till 10:30 PM
Sunday Brunch: noon - 3
Enjoy this post? Share it with others.
Posted by Dan Shaw on 10/08/08 at 04:01 PM • Permalink
Jae’s Spice: Global Gastronomy
Sea bass with stir-fried vegatables.
When Spice closed abruptly last March, it seemed as if the fate of Pittsfield itself hung in the balance, so closely was the big, ambitious restaurant linked in the public’s mind to the Pittsfield renaissance. Immediately, the dire predictions began: “They’re talking to a chain.” As visions of an Applebee’s or worse loomed large, hopes for Pittsfield’s future shriveled.
In the intervening months, Pittsfield has proven to itself and everyone else that its upward trajectory will continue with or without Spice. Still, it was a welcome sight two weeks ago when the lights went on again at the unwieldy empty restaurant on North Street. The new, knowingly re-designed, Jae’s (pronounced: Jay’s) Spice is, indeed, a link in a chain. But this chain is small (just five restaurants, including Pittsfield) and privately-held, so it benefits from economies of scale without being at the mercy of corporate bean counters. The Jae’s mini-empire ebbs and flows: Pittsfield’s gain appears to be Williamstown’s loss (the Jae’s there is now closed).
Nearly a decade and a half after first opening in Boston’s South End [corrected; see comment], Jae’s Café there remains exclusively pan-Asian—primarily Korean, Thai, and Japanese-inspired. But as his venture has inched westward, so has Jae Chung’s vision. Though, at the new Jai’s Spice, the Asian influence is pronounced—sushi ($8.95), seaweed salad ($5.95), and such entrees as an Eastern-leaning miso-and-sake glazed sea bass with stir-fried vegetables ($19.95)—the expansive range of offerings also include decidedly western pastas (macaroni-and-Maine lobster with bacon, spinach, and chive crème fraiche, $23.95) and even a humble side of mashed ($4.95). An embrace this broad can only be described as global and modern. The food, happily, can also be described as very good. And judging from the crowd (a 15-minute wait for a table on a Tuesday well past 8?), global, modern and very good is just what we’ve all been hungry for.
Jae’s Spice
297 North Street, Pittsfield; 413.443.1234
Tuesday – Sunday 5 – 10
No reservations for parties of fewer than 8.
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 08/13/08 at 12:14 PM • Permalink
Lucky for Lenox: A True Haven
Delicious food with a side of good will: Haven, as its name promises, is a stress-free zone.
On her website, Shelly Williams, owner of one-month-old Haven Cafe and Bakery in Lenox, cautions wannabe employees, “Must love food. Be interested in continuing education related to food and service. And be able to smile without effort.“
It’s that last that makes all the difference. Not that anything else about Haven is wanting. Spacious, airy and clean with an open kitchen, the place is stylish in an unforced way, and the food is the same. The menu has exactly what you’re in the mood for at breakfast—that granola! ($5), those house pancakes with cinnamon apples and creme fraiche ($8.95)!!—and lunch, only tastier and healthier than you imagined possible. (We’ll leave the fabulous baked goods and desserts—a perfect chocolate cake, carrot cake with an amazing icing—out of this paean to clean living. Once that last local lettuce leaf is consumed, all bets are off.)
But we’ve all eaten a lot of pleasing, nutritious food. What we haven’t had a lot of, can never get enough of, are always starved for, in fact, is competent, cheerful service. And I don’t mean, “Hi, I’m Simon. I’ll be your server tonight.“
Here’s Haven: a friend orders the grilled veggie sandwich ($9.95), I get the curried chicken salad ($9.95), each with a side of local greens; our plan is to share. But the cashier/order-taker notices that it pains us to pass up the arugula and faro salad ($8.95). She’s sympathizes (“It’s really good.“), then offers, “Why don’t you get a 1/2 order?“ Hey! Why not!? She scoops up a cupful—plenty for both of us to get the idea—and charges us $2.95. Where I went to school, 1/2 of $8.95 is $4 something. We’d have gladly paid it. Haven goes that extra mile.
Nothing in owner Shelly Williams’ background, except maybe a knack for exceeding expectations, especially her own, would suggest that she’d end up a successful restaurateur. [Note: While admittedly early in the game, the crowds at Haven, especially on weekends, suggest that Williams has a serious hit on her hands.] A self-taught cook, she went pro only five years ago, and then by accident. “Someone asked me to make some lasagnas for a big dinner party she has every year,“ Williams says. “When I went to speak to her, she said, ‘Oh, why don’t you just do the whole party.‘ Fifty people the day after Christmas: I did beef tenderloin, scalloped potatoes, vegetarian lasagna. Guests said it was the best catered food in the Berkshires and wanted my card, but, of course, I didn’t have one. Soon after, I got a call from one of the guests asking me to do cocktails at his place for 100 people. From then on, I had a business. Every year I got busier and busier.“
And more and more confident. A year or so ago, she started thinking about opening a take-out place. “Then a friend said, ‘Shel, you really need to support that with some tables.‘“ Suddenly, she was a prospective restaurateur, a dream that had been lurking in the back of her mind for twenty years, ever since she’d worked in the front of the house at a restaurant in Washington State. “It was the kind of place where people would come in 3 and 4 times a week,“ she recalls. Using it as a model, she began looking for space. “I met with the landlord [of Carol’s in Lenox]. She was willing to put some money into the building. She let me decide everything.“
Apparently, all those decisions were spot on. Four weeks after opening, hungry hoards are lining up, waiting for tables. Luckily, Shelly’s husband Randal Williams, a yoga instructor’s yoga instructor at Kripalu who takes charge of crowd control at the restaurant on weekends, has a genius for keeping the peckish preternaturally calm. At this point, Haven, which has a full liquor license, serves only breakfast and lunch. But Williams, whose talent for hiring shows in her manager Bridget Conry, feels sufficiently unfettered to begin mulling evening dining opportunities. “Reservations only, prix fixe, one seating, one menu, two long community tables, and you have to get on an e-mail list to be invited,“ she muses. But that’s down the road, right? “Actually, I’m planning one right now, and I’m trying to fit in two for August. I miss doing a higher end dinner party.“ Superhuman stamina seems to be another strategic asset Williams brings to the restaurant game.
Haven Cafe & Bakery
8 Franklin Street, Lenox; 413.637.8948
Monday & Wednesday - Friday 7 - 5
Saturday 8 - 5
Sunday 8 - 2
Closed Tuesday
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 08/04/08 at 06:38 PM • Permalink
Quinn’s Cause: Once Forbidden, Now #1 Superfruit
Greg Quinn at home with Coco.
“I always knew I would live here,” Greg Quinn says of idyllic, 140-acre Walnut Grove Farm, which he and screenwriter-producer Carolyn Blackwood moved to from Manhattan eight years ago. “I just didn’t know where ‘here’ was.”
Or what “here” held in store. At the time, Quinn, a writer, figured he’d do some sort of farming (corn? no; hay? no; grapes? no—not “niche” enough) for three seasons a year, then spend the long winters writing. One day, as he was chatting up a local vintner who was in the process of making cassis, he innocently asked, “Where do you get your currants?”
“The guy complained that he had to import them from Canada because it was illegal to grow them in the United States,” recalls Quinn. Having once cooked in a restaurant in Bavaria, where currants are ubiquitous, as they are throughout Europe, Quinn was baffled. He did some research and discovered that in 1911, the fruit had been declared a public nuisance because of a bizarre detrimental symbiosis with the white pine tree—each caused rust blister in the other. Timber interests being what they were then and now, the white pine won.
As dusty and questionable federal laws often do, this one eventually reverted to the states for individual re-consideration, which it never got. After a bit of research, Quinn was convinced that the white-pine-menace was a myth. He started hanging out in Albany, hoping to get a legislator interested in lifting the outdated ban on currant cultivation. He argued that hybridization had long-since solved the rust-blister dilemma, which had never been that dire in the first place, and that currants were potentially a new cash crop that could help save the New York State family farm. Unfortunately, no one, save Quinn, was clamoring to either grow or buy them. Politician’s time investment: considerable. Votes gained: one. Good luck, son.
But he did get lucky. In 2003, the Wall Street Journal did a story on Quinn’s dilemma that sided with the timber industry and its outdated science. Nonethelesss, the story sparked the interest of State Senator William J. Larkin, Jr. a Republican who sits on the agriculture committee. Larkin took on the law. Finally, the blameless little fruit was stigma-free.
Natural enemies? Currants thrive against a backdrop of rust-blister-free white pines.
CurrantCini
2 oz. CurrantC Black Currant Nectar
2 oz Absolut Citron or other vodka
2 oz Cointreau or Triple Sec
A squeeze of lime
Shake and serve chilled in a martini glass garnished with lime.
“I planted every one of these currants myself by hand,” says Quinn, surveying the twelve acres he has in berries. With another 10-15 in nursery stock, Quinn’s folly, in just five years, has turned a profit. He sells to ice cream, yogurt, candy, and jam makers, and turns much of the remainder into a beverage, CurrantC, which he markets himself. The lightly sweetened juice of the currant is delicious by itself or mixed, cassis-like, with white wine or champagne. It also makes a refreshing spritzer. Quinn, a serious cook, has developed numerous recipes that use the nectar, including a trademarked cocktail, the Currantcini.
Used since the middle-ages to treat bladder stones, liver disorders, coughs, chest ailments, urinary problems, and skin conditions, black currants, according to a recent study conducted by the Scottish Crop Research Institute that compared the twenty most popular fruits, are the number 1 superfruit—first in both antioxidants and vitamin C. And not just any antioxidant, anthocyanins, which has been shown to be beneficial in warding off heart disease, cancer, diabetes, high blood pressure, and, according to a 2006 Tuft’s University study, Alzheimer’s. Name another cocktail that delivers more.
Pond scum, the next frontier: two rows of bushes planted simultaneously. The one on the right was fertilized with pond algae.
Quinn now spends three seasons farming and the fourth tending to the affairs of The Current Company. Among those are the management services he extends to would-be gentlemen farmers (a title he, a back-bending, bee-keeping, dirt-scratcher if there ever was one, personally eschews), who want to plant currants in order to qualify for the agricultural tax exemption—at least 7 acres under cultivation and a minimum annual gross of $10,000. His three adult children tele-commute to help him out part-time with the business. And the writing? Maybe someday, but right now he’s tinkering with his latest horticultural experiment—Pond Scum, the Super-Fertilizer. To harvest, take a couple of pool noodles, attach some plastic deer fencing and….
(4) CommentsEnjoy this post? Share it with others.
Posted by Marilyn Bethany on 07/27/08 at 06:13 AM • Permalink
A New Burger Shack Opens in Great Barrington
A good drive-in is the elusive essence of American summer. You sit at a picnic table and eat a hamburger or hot dog so good that you close your eyes to savor the moment. The Great American Hot Dog and Hamburger Company, which opened last week in Great Barrington, is such a spot.
The formula and menu are simple: Foot-long hot dogs, hamburgers (with a choice of toppings including avocado and grilled mushrooms), milkshakes and sundaes (including the “Fundae,“ which has 12 scoops of ice cream and is served in a bucket.) That’s it. (Eventually, there will be French fries, too.) Chuck Hubler, who’s managing the red-white-and-blue shack and used to run Napa in Lenox, understands the mythic nature of great roadside food and the reverence Californians have for places like In-N-Out Burger. “We’ve mirrored this after the Shake Shack in Madison Square Park,“ he says, referring to postmodern burger joint in New York City, which is operated by Danny Meyer who owns top-rated restaurants like Union Square Cafe and Gramercy Tavern.
The savory all-beef hot dogs ($3.75 and $7) are grilled and served in a buttered split-top New England bun with a warm Indian relish studded with corn and dried cranberries. The burgers ($3.75 and up, depending on toppings) are wrapped in wax paper, which, for some inexplicable reason, is key to a good drive-in burger. So is juicy meat, really crisp lettuce, and a roll that does not disintegrate but does not overwhelm either.
The drink menu includes milkshakes ($5.50), Root Beer Floats ($5.75) made with SoCo ice cream, and the “Arnold Palmer,“ which is half lemonade and half iced tea ($2), Thankfully, Hubler is not trying to create a souped-up retro experience; rather, he’s attempting to pay homage to the past in a humble way. “The whole idea is to be old-school all-American, and give people good value,“ he says.
The Great American Hot Dog and Hamburger Company
940 South Main Street (Route 7), Great Barrington, MA
(about 1/2 mile south of Guido’s)
Daily 11 AM - 7 PM
Enjoy this post? Share it with others.
Posted by Dan Shaw on 07/24/08 at 09:11 PM • Permalink
The Trojan Tea Shop
The Accidental Restaurateur, Ex-Professor Kim Bach in the garden at Verdigris
“I inherited a tea shop in Park City, Utah from my mother,” says Kim Bach. Actually, this assertion is not entirely accurate. To begin, Bach’s mother, Bonnie Deffebach, now 85, is still very much in the picture, so not technically in a position to “leave” anything to anyone. Moreover, once the elder decided to retire from the combination teashop/art gallery business, she did not so much “leave” it to her daughter, as pack it up and ship it to her—cabinetry, apothecary jars, teas, the whole shebang. Unwieldy? No question. Unwelcome? Not entirely.
Bach, a painter and professor of film theory at Long Island University, was, at the time, living in New York City and spending weekends at her place in Hillsdale. For some time, she’d been toying with the idea of moving to the country full-time. So, with the teashop-in-storage in mind, she began poking around Hudson. A carriage house under renovation on 3rd just south of Warren caught her eye. “I watched as it was being worked on, thinking it would be such a nice building for a teashop and art gallery,” she recalls. Friends with businesses in Hudson warned her of the perils of being even half-a-block off the beaten track. She waffled. That’s when her mother swept into town, saw the building, liked it, bought it, looked around, and bought a couple more.
Teashop in a crate: just add water? Not quite. Bach got the big counter at Hudson Armory.
For the first couple of years, all that was served at Verdegris Tea was topnotch tea, lavender lemonade (the recipe for which Bach credits Teany, a teashop on Manhattan’s Lower East Side), scones, madeleines and lemon cakes by Sarah Lipsky, a renowned freelance baker who supplies a number of Columbia County restaurants. There was always an art exhibition on the gallery-room walls. The tea-drinking public, undaunted by the ostensible inconvenience of the location, beat a path to its door. Tea drinkers, it would seem, value serenity: The herb garden with tables out front, the good music playing softly inside, the light and airy gallery room, all seemed to please them, but they wanted more. Eventually their earthbound appetites put the squeeze on art. “People wanted to be able to sit,” Bach says. “We had this big gallery room, so we brought some tables in.”
Gradually, it dawned on Bach and her crew that lunch might be a welcome addition, but, lacking a chef, they couldn’t see how to pull it off. “Then one day Regina came through the door,” says Bach, still amazed at her good fortune. Regina Simmons, a CIA graduate who had worked at Central Market in Germantown, makes perfectly pleasant salads, quiches, and soups. But it is her apple pies, cookies, savory biscuits, and biscotti that are remarkable: One lemon-lime pistachio biscotti with coconut topping packs as much punch as an entire case full of anybody else’s sweets.
“We do all the desserts for the Metropolitan Opera live feed at TSL,” says the accidental restaurateur, ex-Professor Bach, with evident pride. “And we are famous for our weddings cakes.”
Verdigris Tea
13 S. 3rd Street, Hudson; 518.828.3139
Wednesday - Friday & Monday 11 - 6
Saturday & Sunday 8 - 6
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 07/10/08 at 06:47 AM • Permalink
Bubby’s is the Burrito Stand of Your Dreams
Most people we know turn up their noses at trailers, except for the little trailer near the intersection of Route 9G and Route 199 in Red Hook (or Annandale on Hudson, depending on who you ask), which makes you want to turn cartwheels. It is the home of Bubby’s, a seasonal burrito and quesadilla stand that has become a local landmark beloved by college students, historic house buffs and serious foodies like Lora Zarubin, 
the author of I Am Almost Always Hungry, who blogged last year that Bubby’s was the “coolest and most original roadside food stop.“
Run by Bjanette Andersen, who grew up in Rhinebeck and attended Bard College, and her Mexican husband, Rodrigo Pak Sautto, the stand has only two items on the menu: a burritto (rice, black beans, cheese, salsa, lettuce, tomato with guacamole optional) and a cheese quesadilla that can be served with the limey guac too. “It’s not authentic Mexican,“ admits Andersen, who lives eight months a year in San Miguel de Allende, Mexico. “I’m told it’s West Coast style.“ There’s only one table on the lawn and regulars know to bring a blanket for an impromptu roadside picnic. (If you want dessert, you can go to the adjacent Montgomery Place Orchards farm stand for fresh fruit.) 
Come mid-September, Andersen (whose childhood nickname was Bubby) closes up shop and returns to San Miguel where she and Sautto now run a cafe. It’s hard to imagine that she could find a more appreciative audience anywhere than on Route 9G. As the globetrotting Lora Zarubin says, “It’s grass roots operations like this that are so pleasurable because they are real and innocent at the same time.“
Bubby’s Burrito Stand
Route 199 and Route 9G
Red Hook, NY
Tuesday - Saturday noon - 5 PM
Enjoy this post? Share it with others.
Posted by Dan Shaw on 06/26/08 at 06:19 PM • Permalink
(p.m.), a New Tapas & Wine Bar in Hudson Unveils
This Saturday evening when (p.m.), a new tapas and wine bar in Hudson, finally tears the paper off the windows and opens its doors, Lower Warren Street’s glamour quotient will soar. Co-owned by Mario Pollan and Kevin Moran, (p.m.) offers serious wines by the glass. In addition to covering the usual bases (sancerre, cabernet sauvignon, the pinots grigio and noir), they break news. Their red list includes Herminia Tempranillo and Hacienda Monasterio; whites, Burganes Albarino, Martnsancho Verdejo; and sparkling, Raventos Cava, Damas Gassac Rose. The fare is light and enlightened, and the atmosphere so convivial and relaxed it’s hard to figure out how it can simultaneously be so chic (definitely worth studying).
The answer probably lies in the personalities of the owners. Pollan, who is Vice-President of Design and Merchandising for a clothing company in Manhattan and comes by his love-of-tapas curcuitously—he is Cuban—is funny and easy-going. Moran, who left behind a career as logistics manager for Bodum, Inc., the Danish company that manufactures French-press coffee makers, to concentrate on (p.m.), is warm and sweet. At a very wet dry run for friends a couple of weeks ago (where our friend Sam Pratt took these photographs), Mario worked the room, while Kevin kept everyone’s glass topped off. Then they switched.
True-to-tapas form, the mostly finger food at (p.m.) is piquant and served in morsels; some arrive on sheets of paper, others on plates. The size of the plate dictates both the contents and the price, with Marcona almonds, cherry capers, aceitunas mixtas (mixed olives and herbs) @$3; sardines de Rianxo (sardines mixed with olive oil,onions and capers); albondigas al ajillo (meatballs in a garlic sauce) @$6; pesto shrimp @$9, and a plate of either mixed cheeses or meats (including, of course, the pride of Iberia, Serrano ham) @$12, or a combination of both meats and cheeses, @ $14.
Sharing is so fundamental to the tapas tradition that, in the back room, the (p.m.) partners have opted for one large communal table instead of several smaller ones. So if you get to chatting with a stranger, don’t be alarmed if he snags one of your capers and pops it in his mouth. That’s just the kind of place (p.m.) is.
(p.m.)
119 Warren Street, Hudson; 518.828.2833
Monday - Thursday 5 - 10; Friday & Saturday 5 - 12
Closed Sundays
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 06/16/08 at 01:01 PM • Permalink
Food Festival: The Long Day of the Knives and Forks
This Saturday, the Cornwall Free Library’s Food, Glorious Food Festival will have us covered in delicious crumbs from breakfast through cocktails.
The day starts at 9:30 with coffee and breakfast baked goods under the tent. But for our money, things get serious at 11 a.m. That’s when Judith Jones, to whom anyone who likes to cook or eat owes such a debt of gratitude, we should all be on our knees before her, will be interviewed by Alex Prud’homme. Who, you might ask, is Judith Jones? And, for that matter, Alex Prud’homme?
Well, Judith Jones was the editor at Knopf who fought for a book that had been turned down all over town, including by the publishing giant that originally had it under contract. Had it not been for Jones, Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck might never have seen the light of day. And, had it not, there probably never would have been the PBS Series, The French Chef. And, without those two seminal events, we all might still be eating molded gelatin salads and Meatloaf Surprise. So, fellow foodies, on our knees!
Alex Prud’homme, as luck would have it, is Julia Childs’ nephew (that’s them in the photograph) and her collaborator on the lovely memoir, My Life in France, in which Julia/Alex tell the dramatic tale of how Jones hectored the higher-ups at Knopf into saying (a reluctant) yes. This is territory Jones also covered in her recent memoir, The Tenth Muse: My Life in Food. But this history-making told-ya-so is just one of the captivating tales in these lovely books. They are, in sum, stories of lives well-and-truly lived.
AND THAT’S NOT ALL!!!
The day is fully loaded with wonderful things to do, see, smell, eat, and drink. There will be a blind wine-tasting overseen by Elin McCoy, author of The Rebellious Wine Taster (may the cheapest one win!). And a panel discussion moderated by Joseph Montebello with Chris Prosperi, Courtney Febbroriello and Peter Elliot, the authors of Everything You Always Wanted to Know About Restaurants, How They Work, Where to Eat…Globally, and More!. There will be a farmer’s market, a food-themed art silent auction, and a sale of gently used cookbooks and kitchen equipment at great prices. There’s a cooking class for little ones, and (how’s this for a bonus?) attendees are encouraged to bring their knives, as Nick Jacobs, a pro, will be on hand to sharpen them. Hello? I am so there.
Cornwall Free Library
30 Pine Street, Cornwall; 860.672.6874
Click here for a complete schedule of activities and ticket prices
(2) Comments
Enjoy this post? Share it with others.
Posted by Marilyn Bethany on 06/11/08 at 12:04 PM • Permalink
