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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.

feast of forage
by Josh and Brent

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Sandy S.

I’m headed out morel hunting in a couple of weeks! The nettles are getting tall, but I’ve decided anything I have to wear non-permeable gloves in order to cook (i.e. nettles) do not belong in my kitchen. If the flavor had been more unique, I’d try again. One time was enough. BUT… if someone else cooks them me, I’d love it!