A Kitchen Cultivars Dinner: Celebrating the Seeds, Farmers, and Chefs of the Hudson Valley
Cold Spring, NY
Farming has long been a rich part of New York State’s heritage, and we most certainly have local chefs, farmers, and CSA members to thank for keeping its agrarian legacy alive. Assisting in no small way is Glynwood, a gorgeous working farm with a long history and nonprofit whose mission it is to ensure that food and farming thrive in the Hudson Valley. Sprawled across 225 acres in Cold Spring, NY, their vocational farm training programs, agricultural business incubator, and locally-minded advocacy efforts aim to make the Hudson Valley synonymous with world-class cuisine.
Their latest effort to push that plan forward is Kitchen Cultivars, a program in partnership with Hudson Valley Seed Co., that unites regional farmers and restaurateurs in raising awareness for the protection, promotion, and proliferation of locally sown and grown heirloom seeds. Plantings are coordinated among farmers for increased production, and their harvests are sold to chefs across the Hudson Valley, who spotlight the ingredient by way of tasting events, special menus, cider pairings, and more. “It’s an initiative of our regional food program, through which we facilitate projects that enhance the region’s unique identity and agricultural viability,” explains Sommer Hixson, Glynwood’s Director of Communications.
This year’s cultivar is the Long Island Cheese Pumpkin, one of the oldest varieties grown in the United States that is currently thriving in the Hudson Valley. On January 19th, Glynwood kicked off the program and turned their popular monthly Farm Dinner into a Kitchen Cultivars event to host Chef Jay Lippin of Crabtree’s Kittle House. “Jay’s meal surpassed our expectations of what you can do with a simple ingredient. His creativity showed in every course, from arancini to hard cider shooters with spiced cream to a tahini compote that made me think twice about ordinary hummus,” says Sommer. “All of the chefs participating in Kitchen Cultivars are breaking the ‘allspice’ stereotype attributed to pumpkins in wildly inventive ways.”
Upcoming Dinner Events:
February 2nd – Dinner Party – Made in Ghent
February 4th – Amuzae and Orchard Hill Cider Cocktail Party – Soons Orchard
February 6th – Long Island Cheese Pumpkin Dinner at Gaskins with Talbott & Arding
For more details and to make reservations, please contact each venue directly.
Captions by Heidi’s Bridge