Last year I had the privilege of attending the first annual Pitney Meadow Farms Fire Feast, and it was simply fabulous.
For those who didn’t attend, let me paint a picture for you:
You’re in the heart of Saratoga, but all you can see is beautiful fields and greenery. The smell of charred meats and vegetables flood your senses, and the flames from the impressive grill pits built specifically for this event can be seen in almost every direction.
The Pitney Meadows Fire Feast is an event unlike anything else, celebrating the community farm while also showcasing farm-to-table foods prepared by the next generation of local chefs paired with star chefs from around the world. This year, they’re serving up TWO amazing events, a Family Fire Feast on Saturday, October 13th as well as main Fire Feast on Tuesday, October 16th from 5-10pm.
Tickets are still available, so grab em while they last here.
Learn more about these amazing events and what to expect below:
Coming up first up for parents and kids this Saturday is the Family Fire Feast at which farm-to-table foods prepared by the next generation of local chefs will be offered in a lively milieu of activities for children. These include horse-drawn wagon rides, kite-flying, games, hands-on activities for all ages, and demonstrations by mounted Saratoga Springs police. Musicians Corry Loveday and Elizabeth Woodbury Kasius and Heard will perform.
If you prefer cocktails with your harvest meal, come to the main Fire Feast on Tuesday evening, October 16. The food for this farm-fashionable gala will be cooked at pits where six teams of star chefs, host chefs from area restaurants, and bartenders will produce their live-fire wonders.
Pit crews have been assembled by John Sconzo, the anesthesiologist-turned-
For this main event, Sconzo is drawing on his expansive network of chefs and bartenders to stage a culinary miracle in the farm’s High Tunnel, where vegetables grow in long lines and 100 acres of prime Saratoga farmland lie just beyond the white polyurethane walls.
Ardent Chef Justin Carlisle has informed Sconzo that he will bring 60 pounds of grass-fed beef from the Wisconsin ranch that his 73-year-old father still operates. He’s the star chef who, with Wisconsin cheese, will cook Beef with Bandaged Cheddar and Cauliflower at Pit 3.
Dave Arnold and Don Lee will serve their Saratoga Paloma, the perfect blending of tequila, grapefruit, lime, and water sourced from Hathorn Spring #3 in Spa State Park. “Geologically speaking, this drink rocks,” they say on their menu at Existing Conditions, the Greenwich Village cocktail bar where they’re dedicated to applying methods of science in creating better cocktails.