‘The Kitchen Garden: Spring!’ at Pines@SPAC set for May 1
SARATOGA SPRINGS, N.Y. » Saratoga Performing Arts Center is hosting an upcoming event called “The Kitchen Garden: Spring!” featuring expert-led workshops on how to plant an edible garden accompanied by a three-course, farm-totable lunch with tea pairings and wine.
Inviting green thumbs and aspiring gardeners alike, “The Kitchen Garden: Spring!” is presented as part of “CulinaryArts@ SPAC” on Sunday, May 1 in SPAC’s new Pines@SPAC facilities. The day will feature two sessions at either 10 a.m. — to 2 p.m. or 12 p.m. — to 4 p.m. Both groups will dine together at noon.
“The Kitchen Garden Series will be a revelatory addition to our Spring programming — a perfect melding of culinary arts with a celebration of the edible abundance of nature, all from the hands and wisdom of our wonderful community partners,” said Elizabeth Sobol, president and CEO of Saratoga Performing Arts Center, in a press release
Led by “Kitchen Garden Gurus” Suzanne Balet Haight, owner of Balet Flowers & Design, and Sarah Miles, education director of Pitney Meadows Community Farm, the workshops will feature engaging sessions on site selection, soil considerations, companion planting and more.
Participants will also have the opportunity to plant an edible starter garden to take home, learning the tricks of the trade for hands-on-seed-sowing and seedling planting.
Both sessions will feature a three-course lunch that will be served community-table style on the Pines Terrace. Prepared by Chef Dan Spitz, the menu will focus on fresh ingredients inspired by his kitchen garden like “Charred Ramp and Potato Soup” and “Risotto Verde with asparagus, peas, ramps, fiddle heads and wild garlic mustard.” Curated tea pairings will be served alongside each course by Hayley Stevens of Saratoga Tea & Honey. Wine will also be served.
“More and more we want not only to know where our food comes from but also how to grow at least some of what we eat ourselves,” said Kim Klopstock, who brought together some of the region’s most prestigious food and garden experts for this CulinaryArts event, in the release,
Klopstock, owner of Lily & the Rose Catering, is curating this Kitchen Garden event with food writer Pam Abrams. “Garden to kitchen to plate to community table—we want to demystify every part of that process and bring people together to have a memorable Sunday in the Park at the same time,” Abrams added.
“The Kitchen Garden: Spring!” is part of the Center’s CulinaryArts@SPAC initiative, which launched in the fall of 2020 and features educational classes, workshops, gourmet experiences and more to support local chefs, farmers and the regional culinary community. Additional events will be announced at a later date.
Tickets to attend are $125 and include the workshops and materials, threecourse lunch, wine, tea pairings, and tax and gratuities. Availability will be limited. All attendees are required to show proof of having completed their COVID-19 vaccination no sooner than 14 days prior to the event. Acceptable forms of proof include a vaccination card, a photo of your vaccination card, or the Excelsior Pass.
Verification will be required upon entry at the Charlie Gate adjacent to the Hall of Springs entrance. More details can be found online at spac.org.