We are really excited about our new pasta sauce. ‘Cuz it’s gonna change the world.

No. Seriously. Not hyperbole.

Remember when we won that little show called The Amazing Race?  Let us refresh your memory:

Wasn’t that awesome?

It was.

Here’s why. It allowed us to pay off the mortgage on our farm so that we could both devote ourselves full-time to growing Beekman 1802 and our community.

So what does The Amazing Race have to do with pasta sauce? A lot, it turns out. And it has even more to do with raising money for other American farmers.

It’s a little round-about-story, but first you need to know a little Race trivia:

Even though you didn’t see the finish till December, the race actually ended in June. Which meant we already knew we would be able to pay off our mortgage with the prize money early last summer. (We’re good secret-keepers, right? Keep that in mind next time you have juicy gossip.)

However, we also had a field full of tomatoes growing on the farm in June. Some of these tomatoes were a variety called “Mortgage Lifter” heirloom tomatoes. They’re giant, delicious tomatoes.

Why are they called “Mortgage Lifter?”

Well,  in 1929 a man named Marshall Cletis Byles owned an auto repair garage in Logan, West Virginia. When his business began suffering during the Great Depression, Marshall (who went by the nickname “Radiator Charlie,”) decided to earn extra money by selling the best tasting tomato variety he could breed.

It took a few years, but Charlie finally bred his perfect tomato. He advertised that one single plant, with its 1-2lb fruits, could feed a family of six. And he wound up selling enough seedlings in four years to pay off his mortgage. In full.

Hence “Radiator Charlie’s Mortgage Lifter Tomato” was born.

Those of you who’ve followed our story know that before we won The Amazing Race, one of our primary goals was to pay off the Beekman Farm mortgage. So when we planted our garden in early 2012, we planted a ton of Mortgage Lifter tomatoes, in hopes of developing a pasta sauce that would help us do just that.

And then we won The Amazing Race. Let’s revisit again. ‘Cuz it was awesome:

(Did we really make that face on national television? There are “ugly cry” faces and “ugly win” faces, apparently. This was both at once.)

Anyway, last year was a really good year for tomatoes. Here’s one afternoon’s haul:

So, since we’d paid off our mortgage…what were we going to do with all these tomatoes?!??!

Then it hit us.

We’ll use these tomatoes pay off another small farm’s mortgage! Pay it forward.

So we went ahead and kept developing the pasta sauce. We used the best tomatoes from our farm and other farms, fresh garlic and spices, and other summer vegetables. And we went ahead and stuck with the name: “Mortgage Lifter Heirloom Tomato Pasta Sauce.”

Looks amazeballs, right?

The only difference is that now we’ll use 25% of the profits from this sauce to help aid another farmer. We’re teaming up with an agricultural 501c3 so make that happen.

The other 75% of the profits will go right back into the business to hopefully develop a whole range of “Mortgage Lifter” food products that will not only help support American small farms with profits, but also by growing a sustainable food brand for small farms to supply.

But, like Radiator Charlie…we’re starting with the basics. The most perfect pasta sauce we could make.

We hope you love it. Please give it a try. The more you buy, the more you’re directly helping American farmers. If you purchase enough, it will also help catch the eye of a few larger grocery chains. (Any grocery moguls out there? Wanna chat? Email us! )

Stay tuned for a recipe contest and progress of sales….

Please click here to purchase Beekman 1802 Mortgage Lifter Heirloom Pasta Sauce.  Save significantly on price & shipping with orders of multiple jars.

Decorating Details at The Beekman

I spent this last weekend in beautiful Sharon Springs with some friends of mine and had a chance to catch up with Brent and Josh at their home. On this occasion, I made it a point to really look at some of the details they have used in their decor – and to photograph them for posterity. Ever the busy farmers, Brent and Josh let me explore the house while they tended to their many outdoor chores. It was quiet as I ventured through storied halls of the Beekman, letting my mind wander and my eye fall upon some of the subtle elements that give the rooms their quiet elegance. When you’re decorating your own spaces, always be mindful of the smaller things that can help a room attain its welcoming atmosphere: the pattern of lace against the light, the shine and shadow of damask, the embroidery on an heirloom coverlet or a treasured painting. Below are five of my photographs from my visit to their home.

All photos by Andrew Ritchie

Take a look around your house today and find 5 Beautiful Things you’ve been overlooking.

“Why Fly Fishing?” 

Choosing Fly Fishing as a sport and lifestyle

By JP Ross, JP Ross Fly Rods & Co.

So what makes fly fishing so fabulous? Is it the mystery and romance? Is it the majesty? Is it the sense of honoring a tradition? Or is it because it’s like joining a secret club? It’s all of these things, yet the simplest answer is the best.  Fly fishing is just really fun to do.  It’s calming, helps you notice things about nature that you never noticed before, and you love to learn, you’ll love to learn how to fly fish.

Royal fishing? Fly fishing actually dates all the way back to the early Egyptians. Feathers and fur were tied to a hook and used to catch fish in the Nile River. It wasn’t until the Europeans started to fish for trout that fly fishing was considered sport. The early fishing in Europe was considered Royal fishing.  Only kings and the highest levels of society could fish for trout. Commoners were only allowed to catch what were called course fish, like perch and white fish.  Of course today, millions of people from all walks of life, embrace this wonderful sport and all the fabulous rewards it brings with it.

People are romantic about fly fishing! Several years ago, the famous Robert Redford movie “A River Runs Through It” sparked an unprecedented influx of novices into the sport and lifestyle of fly fishing. Today, fly fishing is experiencing another renaissance.  The fastest growing devotees to the sport are women.  Women have a knack for casting, plain and simple.  And most of us love what comes naturally to us.  Spending part of your week on a local river or stream, you quickly achieve a sense of self, a oneness with Mother Nature.  It’s a unique relaxation that comes only with immersing yourself in your backyard’s aquatic glory, fly rod in-hand.

What exactly is fly fishing and how does it work?   Fly fishing is the act of casting a fly that’s very light weight. In conventional fishing you cast a lure and it’s the weight of the lure that pulls the line out of the reel. In fly fishing you cast the line and it’s the line that carries the fly through the air and presents it to your dream fish.  The fly’s too light to pull the line like a harpoon.  You have to throw the line instead.  That’s the iconic action, the graceful line through the air you see, that so many of us associate with fly fishing.

Keeping it simple.  The gear that you use for fly fishing doesn’t have to be complicated.  It just has to be balanced. The fly line has to match the rod, and the reel has to balance the rod.  Once you do that everything works out well.  The type of line you choose, “line weight,” correlates to the type of fish you desire to catch that day, just as in traditional fishing.  Little pan fish require a light weight medium line, whereas fishing for trout you’ll want to use a “five weight.”  To catch bass you’ll have to throw a bigger fly… which means you need bigger fly line.  For bass a “six or seven” line weight will carry the day.  Learning and adapting to these nuances of fly fishing is great fun, and one of the most rewarding senses of accomplishment as you grow with the sport!

Not many people realize you can also Fly fish for species like carp, sharks or other saltwater species. Some people even catch Marlin and swordfish on the fly.  Those anglers will use a rod that is custom-made and is usually a 12 weight or higher, with rods that are extremely stiff and strong.

Just add water.  For the area around Beekman 1802, or what’s considered the Mohawk Valley, we mostly have trout, pan fish, and smallmouth bass. Beekman’s Badger Hackle fly rod is specially designed by JP Ross Fly Rods & Co. as an all-around, easy-to-use, great fly rod for all types of fish.  As an eight and a half foot fly rod, the Badger Hackle suits most environments from small streams to ponds, to rivers and lakes… so “Just add water!”

Who is Badger Hackle?  Learn more here

Oh Klaus.  Just the very mention of travel and he’s in got his suitcase packed and the plane tickets ready.  A trip to Florida brings his little terra-cotta mind to all things citrus related.  But what goes best with citrus fruits?  Of course Florida travel where Florida citrus just tastes better than any other place around.

Klaus loves fresh juices in all his cocktails and wouldn’t it be funny if he started requesting fresh juices everywhere he goes?

Well he does.  And it makes some bartenders very nervous, especially the ones who aren’t on a fresh juice program.  There is a big difference in flavor between using fresh juices and reconstituted liquids from a powder.  Klaus says NO WAY and I know he is correct.  There just is no substitute for freshly squeezed.

One of the things that Klaus taught me down in Florida is the importance of the best Tequila.  And what brand does Klaus enjoy over all others?  Well, that is a tough question to be certain.  Some days Klaus loves the USDA Certified Organic Casa Noble.  Others he prefers the crisp and aromatic Tequila Cabeza from the 86 Company.  But this time when Klaus was down in Florida, all Klaus wanted was the extremely expressive Tecnico Anejo Tequila.  This Tequila is 100% pure Agave and it’s Spectacular Tequila Elaborated which means that this Tequila is the very best of its own distinctive style.

The Blue Agaves

The elaboration of Rudo and Tecnico tequilas begins with cultivation of blue agaves. Blue agaves, used in production of our tequilas, are grown in the Highlands of Jalisco, the area known as “Los Altos”. Aficionados of the drink believe that Los Altos is the best region for the cultivation of blue agave. Thanks to the high altitudes of Los Altos above sea level, these agave plants take much more time to grow to full maturity than the plants grown in the plains, and since it takes more time these plants consolidate more agave flavors, which they later impart to the final tequila. In addition, blue agave plants, that are grown in the Highlands, often have more sweet fruit flavor and more pronounced vegan notes, which enrich the tequila’s taste.

Seven Steps to Victory

Elaboration of tequila is a seven-step process:

1. Harvesting of Blue Agave hearts
2. Cooking
3. Shredding and extracting of juices
4. Fermenting
5. Distilling
6. Aging (Reposado and Anejo types) of tequila in the barrels
7. Bottling

The results of this long and labor-intensive process depend on a distillery’s closely guarded “know-how” and how closely the producer follows the traditions of tequila-making.

The Harvest

Planting, tending and harvesting the agave plant remains a manual effort, unchanged by modern technologies, and stretching back hundreds of years. Agave plants take about 7 to 9 years to be ready for use. At the peak of its maturity, the blue agave consolidates the maximum amount of flavorful sugars. The men who harvest it, the “jimadores”, possess generations of knowledge about the plants. The jimadores cut the stems off with the “coa” knife (similar to a machete, but with the rounded point), and harvest the “heart” of the agave, which looks like a pineapple (that is why we call it “piña”, which means pineapple). An agave “piña” can weigh up to 180 pounds (normally, it weights around 100 to 135 pounds). These hearts of the agave are used to produce tequila.

Doing it right the hard way

The elaboration process continues with the cooking and grinding of the agave hearts. The cooking can be performed either in the traditional masonry ovens or in stainless steel autoclaves. The cooking period is longer in masonry ovens (48 hours) than in autoclaves (12 hours). The purpose of this stage is to convert agave nectar into sugars which are easy to ferment. While autoclaves are cheaper and faster, they fail to properly convert nectar into flavorful sugars that causes the tequila to have the harsh taste. We slow-bake our blue agaves according to the traditional method, in stone ovens called “hornos”.  This method ensures that the sugars are properly cooked and not caramelized. Once agaves are cooked to perfection, they are shredded and juices are extracted.

We use the juice from the first pressing of the baked agaves only, and then slowly ferment the “mosto”, a process that requires approximately 72-96 hours, to transform the sugars into alcohol. In an effort to reduce costs and speed up production, many other producers use commercial yeast to jump-start fermentation. No such short cuts are practiced to make Rudo and Tecnico tequilas.

Aging Well

The fermented product is double distilled to produce clear tequila called Blanco. While Blanco does not require aging, Reposado and Anejo must mature in casks before consumption. As with other spirits that are aged in casks tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. We age our tequila in white oak barrels, previously used for bourbon production. Reposado takes 4 months to mature at minimum and Anejo -18 months.

The closer a distillery follows traditional artisanal methods of tequila production, the better is the final result – taste and flavor of the beverage. The distillers, or “cooks” carefully preserve the secrets of production, which are passed from generation to generation.

Klaus is VERY fond of Rudo Tecnico Tequila and he created a signature cocktail for Beekman 1802 house.

Maybe it will become the house drink for the summer?

Klaus would be honored.  I think he’d like me to cut to the chase and share that cocktail already!

The White Room Cocktail uses Tenico Anejo Tequila.  If you cannot get this Tequila, I recommend the Arrogante Anejo. Both are produced by the same distillery.  Both are luscious and spiked with salt air and sweet honey from the Agave fruit.  Both are eminently delicious and very easy to drink.  And yes, both are so pure that hangovers seem to be a thing of the past.

The White Room Cocktail

Ingredients:  Klaus tested for purity and strength.   Will serve three comfortably.

3 Collins glasses washed with Barr Hill Gin (from the Northeast Kingdom of Vermont)

5 oz. Tecnico Anejo Tequila or your choice of Anejo Tequila

2 oz. Freshly squeezed grapefruit juice

2 oz. Freshly squeezed lime juice

1 oz. Freshly squeezed lemon juice

2 oz. Agave Syrup

3 oz. Perrier Sparkling Natural Mineral Water (Lemon)

Peychaud’s bitters

“Inspired Water” from my Mavea filtration pitcher infused with lime zest and frozen

Preparation:

To a Boston Shaker fill ¾ with regular bar ice

Add the Tequila and the juices

Add the Agave Syrup

Close up and shake for 15 seconds

Add the lime zest infused ice cubes to a couple Collins glasses that you washed out with Barr Hill Gin first

Pour the Tequila mixture over the cubes

Shake a couple drops of the Peychaud’s bitters over the top

Finish with a couple ounces of the Perrier Sparkling Natural Mineral Water to finish

Garnish with a grapefruit zest if you can get one for each glass

A Mother’s Stories Made Real

When Kirsty Mitchell’s mother died of brain cancer in 2008, the 34 year-old designer and photographer found comfort in the memory of her mother’s elaborate childhood fairytales. The English teacher and writer had dreamed up fantastical tales of forest-dwelling princesses and enchanted nymphs, which she would often recite to young Kirsty before bedtime.

To help channel her grief over the loss of her mother, Kirsty turned to her photography and vowed to bring her mother’s stories to life through her lens. Collaborating with costume designer and make-up artist Elbie Van Eeden, and using locations that were only a short drive from her childhood home in Surrey, UK, Kirsty developed a series of stunning portraits to honor her mother’s memory. Her Wonderland series will soon be an exhibit and there is a book of her prints in the works.

“I just know that the day I see my mother’s name printed on the inside cover of the Wonderland book, it will feel like I have finally fulfilled my promise to myself and her precious memory.”

In celebration of Mother’s Day and the beauty and intangible magic of a mother’s heart, here are five of Kristy’s stunning photographic tributes to her mother’s fairytales.

To see more of Kirsty’s Wonderland series, click here.

Do you remember any stories your mom told you?  Share them in the comments section below.

]]> http://beekman1802.com/5-beautiful-things-53/feed/ 9 http://beekman1802.com/onder-the-table-and-dreaming/ http://beekman1802.com/onder-the-table-and-dreaming/#comments Wed, 08 May 2013 15:44:04 +0000 Dr. Brent http://beekman1802.com/?p=20883

When I was a child almost every Sunday’s paper would have a small advertisement in the classifieds showing an old photograph of someone. The caption read:  “Lordy, lordy look who’s 40”.  I don’t know what I found so captivating about this bit of hometown humor. Perhaps it was trying to figure out what 40 year old face the person seen in the photo had morphed into. Perhaps it was just that the age of 40 seemed incomprehensibly old.

We marked Josh’s 40^th birthday with a small gathering at The American Hotel and by adding something to the Beekman Mansion that we hope will be there always—a symbol of permanence and stability (click here to read more about The Table)

We marked my 40^th birthday with a small gathering at The American Hotel and by adding something to the Beekman menagerie.

In a dog rescue about 2 hours south of the farm, was the offspring of a chance encounter between a retriever and a Great Pyrenees (it was a wild night, and we didn’t ask any questions).

And she found her way to us.

Her name is önder, (pronounced under) and is a combination of “under” and “wonder”.    In Turkish, the word means “leader” or “chief”.

As we look into her eyes, we see nothing but a lifetime of love and devotion.

As she looks into ours she thinks:  “Lordy, lordy, look who’s 40!”

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In the comments section below, tell us your dog’s name and how they changed your life.

A YEAR OF FIVES

This edition of the column marks its one year anniversary: volume 52 of “The Five Most Beautiful Things In The World This Week.” For the last 52 weeks I’ve tried to bring you content that you will find inspiring, entertaining and (occasionally) useful. It has been so much fun for me to search for images and themes that I find visually alluring and interesting and to share them with the Beekman 1802 community.

The column came about when Brent approached me to be a regular contributor to the website. I was very honored to be asked and he came up with the perfect vehicle for me to share my thoughs: five images each week, plucked from anywhere in the world that are beautiful and inspiring with some accompanying text. The idea was so simple and so wonderful in its purity that I jumped at the opportunity. It was perfect for me, and I thank Brent (and Josh) for their encouragement.

The column is very much Brent’s idea but it is also a collaboration. Each week I surprise Brent with the five images and theme I’ve chosen just as he surprises me with the iconic image of the number 5 that introduces the column each week. I never know what Brent is going to choose and I’m always so impressed by the care he takes in selecting just the right image of the number 5 to fit the theme I’ve chosen to share. Below are five of my favourite fives that Brent has selected over the last year to introduce the column.

I look forward to contributing more beautiful things to Beekman1802.com in the year to come. I sincerely hope you have enjoyed the column and have found it to be a source of inspiration. Were there any standout favorites?

How has a year of beautiful things inspired you?  Tell us in the comments section below.

4th Annual Garden Party Festival—June 1 & 2, 2013

In addition to the wonderful merchants throughout Sharon Springs, join over 100 local craftspeople, artists, farmers and food purveyors from all over the Mohawk Valley and greater New York State, here’s a list of other events during the weekend to help you plan your trip:

Weekend-long events:

Become a part of our roots. If you’ve already been digging and separating in your own garden, bring your remnants and be a part of our perennial plant exchange. Take a piece of Sharon Springs home with you! FREE

Take a Walk on the Wild Side of Sharon Spring’s history with a guided walking tour of the historic buildings of the village and an afternoon English-style tea at Edgefield House. Space is limited. Click here to reserve your tickets.  Proceeds from the event go toward the ongoing restoration of the village’s Chalybeate Park

Get your garden started!  Seeds, seedlings, and plants available for purchase from the Landis Arboretum, D. Landreth Seed Company, and the horticultural program from SUNY Cobleskill.

Strokes of genius!  Watch world-renowned trompe l’oeil artists Peter Cozzolino and Marguerite MacFarlane as they transform one of the structures in the village park into a beautiful piece of public art.  Make a $5 donation to the park fund and you can add your own stroke to this symbol of Sharon Spring’s revitalization.

GRAND OPENING!  Help us celebrate the completion of the flagship Beekman 1802 Mercantile in its new location on Main Street.

ON SATURDAY

 7:00am – 11:00am French toast and Firemen

You can’t get the most out of your day in Sharon Springs without a good breakfast. Stop in at the town firehouse and get fortified!

11:00am  Gavel for Gravel

For the past several years, we’ve been raising money to restore the village’s central park and now the work is about to begin!

With a beautiful new plan for the park in hand, celebrity auctioneer Roger Hazard will auction off trees, plants, benches, and statuary.  You can bid to purchase an element of the new park in honor of your self or a loved one.  Your contribution will be permanently remembered on the park’s memorial website.  You can watch your contribution grow every year when you come back to the festival!

For a decade, Texas native Roger Hazard, was the host of the popular home design show, Sell this House & Sell this House Extreme Edition on A & E Network.  In 2012, Roger and his partner, Chris Stout, moved to Sharon Springs to launch their new design company called  Love Decades

1:00pm 

Learn “All About Organic Fair Trade Dark Chocolate”- What are the health benefits of eating dark chocolate? What does “fair trade” really mean? Samples will be passed and upcoming classes offered by Leslie Berliant, chocolatier and creator of Le Marais Chocolat. Join her at the Spring House Spa. Seating is limited, so please arrive promptly to secure your spot. FREE

4:00pm  mini-concert by the Glimmerglass Festival

Enjoy a preview of this year’s Glimmerglass Festival as performers take to the porch of the old Roseboro Hotel on S. Main Street to sing selections from the upcoming season. Saturday at 4:00pm. FREE

6:00pm  NEW!!  The Feast of Forage

204 Main Bistro will host a special dinner comprised of ingredients foraged from the fields around Sharon Springs.  Each course will be accompanied by mini-lectures on what you are about to eat.  Click here to learn more and make reservations (NOTE: seating is limited for this event)

ON SUNDAY

9:00–end of day

Help all of our vendors go home empty-handed! (Makes packing up so much easier!)

Noon  

 “Drink To Your Health and Herbal First Aid”- Learn the health benefits of incorporating herbs into your lifestyle. A variety of herbal teas will be passed and upcoming classes offered by Betty Pillsbury, herbalist, teacher and founder of Green Spiral Herbs, an educational herb farm in Middleburgh, NY. Join her at the Spring House Spa. Seating is limited, so please arrive promptly to secure your spot. FREE

NOTES:

For more information about lodging, restaurants and attractions in neighboring towns and villages, OR if you would like to apply to be a vendor at the festival, visit enjoysharonsprings.com

If you have purchased tickets for the Beekman Farm tour, a shuttle bus will be running on the half-hour to and from the farm.

PARKING:  all guests should follow the parking signs for parking at the Sharon Springs Central School.  A shuttle bus will run on the half-hour.

CHECK BACK HERE UNTIL THE WEEKEND OF THE FESTIVAL FOR UPDATES!

I would like to blame it on the blinding whiteness of winter.  A time when the rolling landscape of Sharon Springs is covered for months by snow.

But as much as we like to think we make the time to lay witness to all the wonders that Beekman Farm reveals to us, we evidently don’t.

One day this winter a neighbor from a nearby village stopped by.  In cleaning the house of a departed relative they had come across the Last Will & Testament of William Beekman—the namesake of Beekman 1802.

Accompanying the document was a survey of all of his property (this entire area of Schoharie County was once called Beekman’s Corners).  According to the map, just down the road a bit was another grand house painted yellow–the home of Cornelius Beekman, one of William’s sons. Per the legend, the house was close enough that Cornelius probably walked the short distance to his parent’s home to have Sunday dinner.

Now there’s just a hay field there.

After the Spring snow melt, we slowed the car down as we drove past.

Right at the edge of the road, in plain sight (should we ever have taken a moment to notice) is the remnant of a stone wall in the exact same configuration as the stone wall in front of the Beekman Farm.

Like father like son.

We’ve driven past this spot literally thousands of times so preoccupied about the final destination (usually the Mercantile down in the village proper) that we didn’t see what was right there.

It gave us a valuable lesson for the morning:

Just because you take the same path every day doesn’t mean  you have to take the same journey.

Wherever you are headed today, try to identify one thing that you’ve never seen before and then report back what you discovered in the comments section below.

]]> http://beekman1802.com/beneath-the-pale/feed/ 16 http://beekman1802.com/feast-of-forage/ http://beekman1802.com/feast-of-forage/#comments Sun, 28 Apr 2013 01:18:26 +0000 Josh and Brent http://beekman1802.com/?p=20856

Saturday, June 1, 6pm

When The American Hotel started hosting the Harvest Feast as part of the first Sharon Springs Harvest Festival, we had no idea it would turn into its own “institution” –which now sells out three consecutive nights each year.  It has become a real focal point of the festival and a true celebration of local agriculture.

We thought that the spring Garden Party Festival needed a celebratory dinner, too.

Schoharie County has some of the most fertile soil in the world, and things just seem to spring up in our fields with what seems like no effort at all.
In the past, we’ve taken you on journeys for ramp, nettles, and milkweed.  Often these gifts from the earth are some of the first things to emerge from the ground after the thaw.

Just in time for Garden Party Festival!

As part of this year’s festival 204 Main Bar & Bistro will prepare a menu for the first annual Feast of Forage.   Before each course, Kate Miller, David Ward and Betty Pillsbury will give a short, lively talk about the foodstuffs they themselves foraged for this meal.

About the speakers:

Betty Pillsbury, owner of Green Spiral Herbs in Huntersland, is an award-winning textile artist, herbalist and instructor.  Her educational, organic herb gardens are certified Botanical Sanctuary and Monarch Way Station.  She produces herbal products for Green Spiral Herbs and Beekman 1802.  She has lectured for the NorthEast Organic Farming Association, the Herb Society of America and many garden groups.  “Goodness from my garden to your home.”  www.BettyPillsbury.com

David Ward’s interest in foraging was piqued when his daughters were born with multiple food allergies.  Kate Miller is an organic farmer from Sharon Springs who realizes that you can’t get more local than native plants.  Together, they formed Wild Foraged, which will sell teas, tinctures, spices, herb blends, and other seasonably foraged edibles via their website, wildforaged.com, and from local retail suppliers, beginning in June 2013.

The event is Saturday, June 1, beginning at 6:00pm. This is a prix fix menu for $95.00 inclusive of tax, gratuity, and choice of one beverage.  (Please note that the proposed menu is subject to change due to the availability of certain items.)  We will keep you posted as the Garden Party approaches.

Note that space is very limited.

Please call 518.284.2540 or visit 204mainbarandbistro.com for reservations.