At Pitney Meadows’ Fire Feast, The Best Thing on The Menu Was… Everything
SARATOGA SPRINGS – Deliciousness – local and international – were at the forefront as Pitney Meadows Community Farm pulled off a second ‘helping’ of its incredible “Fire Feast on the Farm” on Tuesday, October 16. Hundreds of palettes were tantalized and satisfied, as appetizers and beverages were followed by entrees offered up from six fire pits, each with their own Pit Master, Host Chef, and each with it’s own Bar Master providing – you guessed it – more beverages.
Which does go a long way towards explaining all the happy faces. But seriously – Carrie Nation or any other teetotaler would have had a blast here as well. ‘We all gotta eat,’ so the expression goes, but rarely do we get a chance to eat so well, and so diversely in one evening.
In theory, you could taste everything. But then you find something you really like, so you have more of it. And then more. And perhaps just a little more…
Such was the case with our friend Mandy, who reports that they had her from the beginning. “For me really, the appetizer table was where I found my favorites…”
“It was a beautiful presentation, great flavors and just a perfect combination of farm-to-table ingredients” Mandy noted. “I almost tried the tongue it looked so good! But I went for more Celeriac soup; the Beef Kushiyaki (on compostable skewers, don’t you know?) were a big hit with everyone, including me. People in the know kept lurking around for the next tray to come out.”
“But the hands-down winner was the Coal Roasted Squash Babaganoush. I think I might have had three portions of it.” {Ed. Note: I think I counted five…}
How about cocktails, Mandy?
“The Rye Whiskey from Upstate Distilling Co., blended with citrus and laced with Honey from Saratoga Tea + Honey Co. was extremely smooth and comforting,” she said, “And then, on a completely different note, Diego Livera’s Tequila creation with Cactus leaves and Sugar Cane was sensational!”
“I also want to give some props to the music. Fenimore Blues, where have you been all my life? I’m going to be watching the listings for them.” Mandy concluded.
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GALLERY: FIRE FEAST ON THE FARM
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So yes. everyone has their favorites, including me. And I, my friends, like beer….
…particularly the craft variety, locally brewed (so local that you could punt a football from the farm to their brewery!) and served up by our friends at Artisinal Brew Works. Cheers!
Since Mandy focused on the Hors d’oeuvres, I’ll dish about some of the entrees. A little surf and turf action please.
Anyone who has tried to cook fish on a grill, let alone an open flame, knows what a challenge that presents. But Pit Master Diego Moya was more than equal to the challenge. His skate was tender, moist and flavorful. Kudos also to Host Chef Nick Ruscitto.
And, as far as the “turf” portion…
Let’s just say that if you don’t like Wagyu beef – well, then you just don’t like beef. Perfectly marbled, expertly prepared. Bravos all around to Justin Carlisle, Pit Master and Michael Blake.
But, as flavorful as the beef was – it was not the best thing on my plate.
This was…
A little background is in order here.
My Mom was an excellent cook. The fact that she catered to three finicky boys qualifies her for a special place in heaven alone. Her Matzo Ball Soup has yet to be duplicated; and her red sauce had all the Italian moms in the neighborhood wondering where their kids were on spaghetti and meatball nights at my house.
And yet, her approach to Cauliflower was less than inspired. It was: Boil the P-SS out of it, then boil it some more. Whatever flavor existed went up in steam, along with the vaporized nutrients. The mushy, gloppy lump I had as a result, left me with a decades-long aversion to that vegetable.
Until last Tuesday. The Chefs made it look so enticing. The charred ends so visually appealing, and it never hurts to shave Parmesan on top. I went for it…
Like BUTTA!
It was the best thing on MY menu tonight. And it made me think what I thought after last year’s Fire Feast…
Can we do this again next week?
Kudos to everyone involved in this.
Pitney Meadows has a lot of great activities going on. Stay in touch with our working community farm HERE.
Arthur Gonick
October 24, 2018
