SARATOGA SPRINGS - Saratoga Performing Arts Center announces “The Kitchen Garden: Spring!" featuring expert-led workshops on how to plant an edible garden accompanied by a three-course, farm-to-table 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 beautiful Pines@SPAC facilities. The day will feature two sessions at either 10 a.m. - 2 p.m. or 12 p.m. - 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 statement.
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.
“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.
Tickets to attend are $125 and include the workshops and materials, three-course 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 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. Visit spac.org for tickets or more details.
