continued Stephen Landon, former head chef at Mirbeau and now chef for his own Farm to Table endeavor, said he has been using local and farm-fresh foods since his early days in Connecticut and is honored to be chosen to participate in such a local, educational event.
“I think this is great for the community. It helps in educating people in several ways. Baltimore Woods is a wonderful place and farmers are roots to the food we should be serving — both are fantastic and need to be made aware of,” Landon said.
Landon said he has a few ingredients and recipes in mind for the competition, but the point is that there will be one secret ingredient, “and if you get too far into you thought process that one ingredient can throw off your whole day. I will defiantly head more toward comfort food and rich flavors. I have a good apple chutney recipe that I hope will blend with the meal.”
To go with the local chefs and local food, there also will be locally-provided beverages. Beer will be provided by Middle Ages Brewery of Syracuse and wine courtesy of Dr. Konstantin Frank Vinifera Wine Cellars of Cayuga.
Also at the event will be tables manned by local food producers and growers to showcase locavore products.
Jennifer Baskerville-Burrows, contributing editor for Edible Finger Lakes magazine and author of a blog advocating locally grown and produced foods, is the guest emcee for the evening.
EnvIRONmental CHEF homegrown is held in the memory of Jean Graham of Skaneateles. Graham touched many lives in the community through her work as a teacher, volunteer, and leader.
Tickets for the even can be purchased at $100 per person for the Patron level, which includes a chance to be a sous-chef and a mystery swag bag, ror $75 per person for general admission. All proceeds go to Baltimore Woods.
The event takes place Sunday, Sept. 18, from 4 to 6:30 p.m. at Baltimore Woods Nature Center, 4007 Bishop Hill Road, Marcellus.
For more information, call Baltimore Woods at 673-1350 or visit baltimorewoods.org for on-line ticket purchase.