SPAC LAUNCHING FOOD SERIES WITH DINNERS

As the kick-off for a new initiative called Culinaryarts@spac, the Saratoga Performing Arts Center in Saratoga Springs will host a Chef ’s Table Harvest Dinner at 6 p.m. Tuesday and Wednesday, Oct. 13 and 14, in the new Pines Pavilion on the SPAC grounds.

Coordinated by Kim Klopstock of Lily and the Rose catering in Ballston Spa, the dinner will be headlined by the progressive chefs Michael Blake, head chef of the Yaddo artist retreat in the Spa City and owner of the Saratoga Supper Club pop-up, and Michele Hunter, executive chef of Saratoga’s Hamlet & Ghost and winner earlier this year of an episode of Food Network’s “Chopped” series.

The dinners, priced at $175 per person, will feature a modern-french menu “complete with five courses, wine pairings and exceptional locally sourced ingredients,” according to promotional material. Each night is limited to 50 guests, seated in parties of four, six and eight. For reservations, email Philip Scibilia at philip@spac.org. Refunds not refused for cancellations made less than 48 hours prior to the start of each meal.

Culinaryarts@spac will offer “educational classes, food demonstrations, workshops and more to support the participating chefs, farmers and the local culinary community adversely affected by COVID -19,” according to SPAC. A spokeswoman says proceeds for the Chef ’s Table Harvest Dinner will go entirely to participating chefs and purveyors, not to SPAC.

In addition to Blake, Hunter and Klopstock, the Culinaryarts@spac collective includes Kevin London and Kim Feeney London of the consulting and catering company Farmhouse Food; Dan Spitz, chef-owner of Fatnhappy catering and consulting; Sondra Galvin, executive sous chef of Max London’s Restaurant & Bar in Saratoga; Emily Petersen, educator and whole-animal butcher; and writer-editor Pam Abrams.