Harvest Dinner from Fribolin Farm – Hobart and William Smith Colleges \
The HWS Update

Harvest Dinner from Fribolin Farm

The chefs set seeds in May, planted the garden in June, and harvest is happening this August. On Monday, Aug. 1, local chefs and a mixologist will prepare the high-quality ingredients that they grew in the 2,400-square foot Chef’s Collaborative Garden (CCG), located at Hobart and William Smith Colleges’ Fribolin Farm, for the Finger Lakes Culinary Bounty’s 11th Annual Harvest Dinner.

Held at Geneva on the Lake, the annual Harvest Dinner will feature gourmet hors d’oeuvres with cocktail hour pairings and a five-course dinner consisting of entrees paired with Finger Lakes beverages as well as a dessert, all of which will feature local ingredients. Of the 11 regional chefs participating in the fundraising event, five are participants in the Chefs Collaborative Garden project: Carl Bray from Geneva on the Lake, Bud Holland of Fox Run Vineyards Café, Orlando Rodriguez of Glenora’s Veraisons Restaurant and Max Bonacci of The Linden Social Club. Mixologist Joe Kennedy of The Linden Social Club will serve a signature cocktail.

“The concept of growing your own food is by far the most sustainable, healthy and affordable way of eating,” explains Geneva on the Lake Chef Carl Bray.

With HWS farm interns Sarah Garcia ’17 and Felicia Maybee ’17 and Sarah Meyer, Finger Lakes Institute community outreach coordinator and food systems program manager at HWS, Bray and participants in the CCG regularly offer local residents and HWS community members tours of the garden; the opportunity to help tend it with the chefs; and lessons and cooking demonstrations on how to prepare the gardens harvest. Besides the Harvest Dinner, the public is also invited to attend “Gastro Gardening” on Monday, Aug. 15 to garden, harvest, and cook outside with the chefs alongside the Collaborative Garden.

In this way, Bray notes, the CCG and Fribolin Farm provide a vehicle for “sharing our talents with our community and showing firsthand just how practical it is to create delicious food and drinks from produce you can take pride in from start to finish.”

For Chef Brud Holland, of the Fox Run Vineyards Café, spending time with like-minded chefs, swapping ideas about how to use ingredients grown in the garden, also means sharing “ideas about how to best support the local food network. It’s fun to get together in the relaxing atmosphere of gardening and collaborate around things we can do for our customers and things we can do for the greater community.”

The harvest dinner will be hosted by the Finger Lakes Culinary Bounty (FLCB), a nonprofit dedicated to strengthening connections throughout the local food system. Meyer has served on FLCB’s Board of Directors since February 2015.

Tickets can be purchased online through the FLCB or by calling Geneva on the Lake at (315) 789-7190.