in the Cooperstown Farmers’ Market
Come celebrate with us! The Cooperstown Farmers’ Market is turning 25!
The fifth annual Local Foods, Local Spirits will mark the occasion with culinary delicacies
from 15 area chefs and 60 farmers. Local farm distilleries, wineries, breweries and and cideries
will also be represented. Tickets, $40, are on sale now. Click the Tickets link above, stop by Otsego 2000 between 9 and 5 weekdays, or give us a call at 607/547 8881. Tickets will also be on sale at the Cooperstown Farmers’ Market on Saturdays.
So mark your calendar and come celebrate all things local on August 11!
Local Chefs team up with Local Food Producers to dazzle your taste buds with farm-to-table ingredients
at the 5th Annual Local Foods and Spirits at the Cooperstown Farmers’ Market. This year the featured restaurants and chefs will be, drum roll please…
221 Bakery, Heather Pikul, Oneonta
A Taste of Europe Restaurant, Jeannette Balins, Cobleskill
B&B Ranch, Mark Loewenguth, Fly Creek
Alex’s Bistro, Alex Webster, Cooperstown
Cooley’s Stone House Tavern, Cooperstown
Doubleday Café, Tim Searles, Cooperstown
The Empire House, Chef Q, Gilbertsville
Cooperstown Food Truck, Lucy Townsend, Cooperstown
Hardball Café, Mark McDermott, Cooperstown
Ingall’s Food Truck, Hartwick
Lake House, Michael Gregory, Richfield
MANNmade Cakes, Heather Mann, Oneonta
Mel’s at 22, Brian Wrubleski, Cooperstown
MOS Delicious, Margi Neary, Sharon Springs
Origins Café, Kristen and Dana Leonard, Cooperstown
Stagecoach Café, Robin Torrence, Matt and Chris Grady, Cooperstown
This celebration started with recognition of the diversity of the farms in our area growing such a great selection of fresh ingredients. Locally there are a variety of meats, poultry, fish, dairy, eggs, fruit, berries, vegetables, herbs, grains, honey and maple products. And there are FOOD PROCESSORS with the magic to turn goat, sheep, and cow’s milk into great cheese, butter and cream; process meats into fabulous charcuterie; local wheat and wild yeast into artisan breads, crackers, and cereal; fruits and berries into jam, and vegetables into pickles, pesto and salsa. And let us not forget the processors that turn hops into beer, fruits into wine, distill herbs and flowers into absinthe, honey into mead, and grains into whiskey. All this alchemy requires specialized businesses with specific skills and equipment and it all exists in our region. That alone is cause for celebration.
But this account would be remiss if we didn’t recognize the local restaurant CHEFS turn local ingredients into breakfasts, lunches and dinners, daily. This year 16 chefs will team up with 60 local producers to create extraordinary farm to table dishes for you to taste. Local spirits, wines and beers will be presented as well. Last year was amazing and this year promises to be even better!
All proceeds benefit Otsego 2000 agricultural program initiatives.