FUNDRAISING FUN
Saratoga Wine and Food Festival offers lots to see, hear, and taste
SARATOGA SPRINGS, N.Y. >> The annual Wine and Food Festival at Saratoga Performing Arts Center drew a large crowd this weekend, supporting not only restaurants and beverage purveyors from around the Capital Region, but also a noteworthy charitable cause.
The festival is SPAC’s primary fundraiser for its educational programming. Since 2015, SPAC’s education programs have grown from serving 5,000 students to more than 49,000 students, in pursuit of the belief that every child should have the opportunity to experience the lifeenhancing benefits that accompany participation in the performing arts.
“It’s evolved over the years,” commented Larry Snavley of Clifton Park, who has been coming to the festival since its beginning. “It started as a highend wine event, then it became a car show and wine event, then it turned into sort of a happy hour, and now it’s this with lots of food and wine.”
Naturally, as an event as big as this has changed and grown over the years, so has the way it’s presented on SPAC grounds. This year, at the Grand Tasting on Saturday, four large tents surrounded the reflecting pool, which floated a canoe decorated with autumn foliage. Tables and chairs, stations with cartons of water, and a few featured businesses filled the spaces outside the tents.
“Physically it’s spread out more now, so people aren’t crowded on top of
The festival is SPAC’s primary fundraiser for its educational programming. Since 2015, SPAC’s education programs have grown from serving 5,000 students to more than 49,000 students.
each other” Snavley commented. “And it’s nice around the reflecting pool. I like the format this year, the way it’s all laid out.”
Dozens of local restaurants and purveyors were on hand with samples of their wares, showing off the best of the capital district’s dining options. In the VIP tent, a selection of high-end food and beverages was available. The tent spotlighted restaurant Graffiti Earth and its executive chef Jehangir Mehta, and cocktail bar Existing Conditions and its mixologists Don Lee and Dave Arnold, all from NYC.
Chef Metha had a pork and vegetable dish to offer, featuring ingredients that highlighted his signature high-end blending of flavors and textures from around the world.
Lee and Arnold were offering up a unique lime cocktail made from Saratoga spring water - specifically, the Hathorn 3 Spring.
“We used the water from this spring because it’s got the highest salt and mineral content of any of the spring waters,” explained Arnold. “This gives the water strong, versatile flavors that make it perfect for creating a mixed drink. Many years ago, I heard that in Saratoga Springs carbonated water came out of the ground. I’ve always wanted to use it for a cocktail.”
“We’re big fans of the water here, and happy to support the community,” added Lee.
Other VIP tent residents included Pick Six Vodka, described by one taster as one the sweet side, something that would go well poured over ice cream. Also in the tent was We Do Fondue, with a fountain of Swedish dark chocolate.
Fountain operator Craig Wander described the chocolate as “healthier for you than the pork” that was being served just next door by Chef Metha. He claimed the reason for this was that the dark chocolate was rich in antioxidants and free of any oils or additives. The warm treat, which quickly solidified onto the foods dipped in it, was very rich and surprisingly mild in taste - not at all bitter like most of the dark chocolates people are familiar with.
Outside the tent, within the outdoor part of the VIP area, mother-and-son team Maureen and David Rose were representing Sagamore Spirits, based in Maryland. It was their second year at the festival.
“We’re really happy to be here,” commented David. “Saratoga is really important to Sagamore. We have a racing company, so the two really go hand in hand.”
The Roses were offering up a variety of rye-based drinks, including hot or cold cider mixed with rye.
“What bourbon is to Kentucky, rye is to Maryland,” David said as he handed out samples.
Also ready to hand out samples was the Albany Distilling Company, showing off a new creation made with Death Wish Coffee.
Each business at the festival had something to offer that fell into one of three categories: an elevated dish made specially for the festival, a dish or drink that was a feature on their menu, or something that had been created with Saratoga in mind.
At Doc’s Restaurant’s table, servers dished out chicken comfit quesadillas with a watermelon radish salsa - definitely not your average pub food.
Northway Brewing poured out tastings of their seasonal New England style Avenue of the Pines IPA, described as “a celebration of everything that’s up and off of the Northway.” They also had a selection on hand of their stock menu, available at most grocery stores and beverage centers, and some brand-new coffee-based creations.
Whitman Brewing Company, getting ready to open their new restaurant in time for the holidays, was giving out samples of the Venezuelan hot dogs that will be featured on their globally-inspired menu.
Druthers served up batches of fried mac-andcheese balls served with pulled pork, pickled red onion, and a jalapeno ranch dressing. In response to cries of “oh my god that’s good!”, the cooks proudly called back, “that’s the perfect comment right there!” and “that’s what we like to hear!”
Harvey’s Restaurant ladled out cups of butternut squash and sausage soup, a creation made just for the festival. The sweetness of the squash was balanced by the spiciness of the andouille sausage.
In addition to all the food, wines, and other beverages, there was artwork on display from local artists, several folk bands entertaining the crowds, cars on display, and a series of “art talks” showcasing featured festival guests.
Matt Rogowicz and John Volza, from Saratoga and at the festival for the first time, were impressed by everything the festival had to offer.
“This is good,” said Rogowicz. “So far I’ve had two samples of wine and some steak, and there’ll be more to come.”
“I’m looking forward to the cupcake table,” said Volza.
Also at the festival for the first time were Olivia Baitinger and Jim Cole from Corinth.
“It’s fantastic,” Baitinger remarked, impressed by the variety. “It’s a great way to try new stuff.”
“It’s awesome,” agreed Cole. “There’s so much food!”
With so much to taste, see, and hear, it’s easy to see why the Saratoga Wine and Food Festival draws such a large crowd every year. With this massive coming together of the culinary community, SPAC’s educational programming receives support in turn, allowing this valuable resource to continue to enrich its community.
It’s a big, continuous, win-win cycle.