In conjunction with Hobart and William Smith Colleges, several local farmers and prominent Finger Lakes chefs will stage the second annual Meat and Greet Farmer and Chef Fair. Consumers, chefs, food truck managers, home cooks, restaurateurs and food distributors are invited to meet regional livestock farmers and learn how to coordinate sourcing, serving and consuming locally raised and processed meat. The event will be held on Saturday, March 17 from 10 a.m. to 2 p.m. in the Vandervort Room of the Scandling Campus Center at Hobart and William Smith Colleges.
In addition to meeting farmers of locally raised meats, area chefs including Samantha Buyskes of H.J. Stead Company, Taylor Higgins and Starr Andrews of Halsey’s Restaurant, and Brud Holland of Fox Run Vineyards, will perform live cooking exhibitions highlighting local meats and ingredients. Guest will have an opportunity to sample the offerings and take home recipes.
During the event, farmers will explain how their animals are raised and processed as well as address details of butchery – the various cuts and where on the animal they come from. Those attending the event will depart with a better understanding of who raises local meat and which farms and restaurants are selling it.
The fair is cosponsored by the Colleges’ Finger Lakes Institute, Cornell Cooperative Extension and Finger Lakes Culinary Bounty. The event is free and open to the public. Parking is available in the Medbery Lot located adjacent to Pulteney Street, Geneva.
Meat and Greet Farmer and Chef Fair is currently seeking livestock farmers to participate in the event. To find more information, contact Sarah Meyer, Finger Lakes Institute food systems program manager at HWS, (315) 781-4382, firstname.lastname@example.org.