Local Foods Local Spirits coming up October 19
Local Foods Local Spirits in 2024.
Update: Today’s Local Foods Local Spirits is now sold out. Thank you for the great response!
Otsego 2000 will showcase the bounty of the Cooperstown Farmers’ Market and the talent of area chefs at the Local Foods Local Spirits party on Sunday, October 19 from 5 pm – 7 pm. This fundraiser for the Cooperstown Farmers’ Market showcases 14 local restaurants and chefs who will be creating savory and sweet tapas-style tasting bites made with local produce, meat, cheese, honey, and maple syrup from Cooperstown Farmers’ Market vendors. The event will be held at the Farmers’ Market, 101 Main St, in Pioneer Alley in Cooperstown.
“This year will be bigger and better than ever before, with four new restaurants participating,” said Alex Webster, Cooperstown Farmers’ Market Manager. “Local Foods Local Spirits is a chance to experience all the wonderful flavors of the Market.”
Chefs Anthony Leberto and Brian Wrubleski at Local Foods Local Spirits in 2024.
Participating for the first time are Aaron Wratten of the Horned Dorset Inn in Leonardsville, Tim Atticus and Chris Riffle of The Gatehouse in Morris, Allison King of The Sugar Beat in Oneonta, and Kat Wisnosky of The Elm Inn in Milford. Cooperstown restaurants and chefs are: Ryan Cross, the new Executive Pastry Chef at The Otesaga Resort Hotel; Dasang Gurung from Norbu; Brian Wrubleski from Mel’s at 22; Tim Searles from Doubleday Café; and Kristen Leonard and Dana Leonard Saunders of Origins Café. The event also features Q Khashaei from the Empire House in Gilbertsville, and four chefs who are also Market vendors: Chloe Ford of Chloe’s Bakeshop, Jesse Pascale from Rock Hill Farm, Alex Webster of Alex’s World Picnic, and Aaron Wratten of the Horned Dorset Inn.
Chefs will create their dishes using ingredients from Market vendors, including Arabeth Farm, Bison Island Ranch, Black Willow Pond Farm, Byebrook Farm, Chloe’s Bakeshop, Gaia’s Breath Farm, Heller’s Farm, Middlefield Orchard, Mill Hollow Maple, Mountain View Dairy, Nectar Hills Farm, Painted Goat Farm, Rock Hill Farm, and Straight from the Hive.
Local musicians Fast Friends will perform and there will be a raffle of artisan-made crafts, home goods, skincare, art, and other items you can find at the Market.
“Local Foods Local Spirits is a festive opportunity for attendees to mingle with local chefs, who get to share their culinary creativity using ingredients grown and produced by our Market vendors,” said Ellen Pope, Otsego 2000 executive director. “Tasting what our local chefs create will inspire folks to try new restaurants and new recipes at home.” She recommends purchasing tickets soon, as the event consistently sells out.
Tickets are $50 each and available online, by calling 607-547-8881, or at the Cooperstown Farmers’ Market on Saturdays from 9 am to 2 pm. All proceeds benefit the year-round Cooperstown Farmers’ Market and its food access initiatives.
The menu of savory and sweet tapas-style tasting bites features:
Rock Hill Farm Roasted Garlic Marinara with Gaia's Breath Farm Pork Balls made by Jesse Pascale of Rock Hill Farm
Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) made by Q Khashaei from the Empire House
Chicken Coconut Soup by Dasang Gurung of Norbu
Roasted Pumpkin Arancini with Painted Goat Farm Herb Cheese, Topped with a Bacon Fig Marmalade made by Brian Wrubleski of Mel's at 22
Phikali (Georgian Vegetable Pate) on House-Made Crackers and Vegetable Chips made by Kat Wisnosky of The Elm Inn
Roasted Delicata Squash with Walnut-Sage Pesto, Fennel, and Apple Slaw with Maple-Mustard Dressing made by Tim Atticus and Chris Riffle of The Gatehouse
Braised Leek, Mountainaire Cheese, and Bacon Vol Au Vent made by Aaron Wratten of The Horned Dorset Inn
Roasted Market Vegetable Quiche made by Tim Searles of the Doubleday Café
Market Vegetable Empanadas and Market Pork Empanadas made by Alex Webster, Market Manager and proprietor of Alex's World Picnic
Bread Pudding with Bourbon Sauce and Fruit Compote made by Allison King of The Sugar Beat
Apple Oat Crumble with Maple-Drizzled Buttermilk Cream with Spiced Pear Compote Verrine made by Ryan Cross of the Otesaga Resort Hotel
Butternut Squash Cupcakes with Maple Butter Cream and Optional Maple-Candied Bacon Sprinkles made by Chloe Ford of Chloe's Bakeshop
Dana Leonard Saunders and Kristen Leonard of Origins Cafe will be making something delightful too, and there will also be a sumptuous cheese board.