NEWS
Local Chefs, Local Food Schoharie Bounty of the County
SCHOHARIE - The greenhouses are decked out in all their floral glory, so the backdrop is ready for the third annual Bounty of the County Dinner starting at 6 p.m. on June 27 at The Carrot Barn at Schoharie Valley Farms. The evening is a benefit for S.A.L.T. (Schoharie Area Long Term, Inc.) that continues assisting victims of 2011 floods caused by Hurricane Irene and Tropical Storm Lee that hit Schoharie County.
Chef Tyler DeGroff, Chef de Cuisine at New World Bistro Bar in Albany, with other local chefs, will create a four-course, seasonal gourmet dinner with locally grown ingredients. DeGroff was raised in Schoharie County and graduated from the Capital Region BOCES - Schoharie Campus culinary department. He began working in the restaurant field right after graduation.
Dinner is at 7 p.m. and consists of four courses. The first course, said Chef DeGroff, is traditional tamale with a local twist -- stuffed corn and peas, plus pea tendrils and fresh cilantro. The second course is Arctic Char with White Puttanesca. Chef DeGroff’s Arctic Char comes from the fish hatchery at SUNY Cobleskill. “I plan to smoke the char and serve it with pasta made fresh with local eggs. I love to eat pasta as an intermezzo at dinner,” noted Chef DeGroff.
For the main course, Chef DeGroff plans braided beef short ribs, caramelized in coconut milk. “Delicious,” he said, adding it will likely be served with a stir fry of local vegetables.
Dessert is being donated by SUNY Cobleskill. Chef JoAnne Cloughly, chairman of the culinary department, will make a vanilla bean yogurt pane cotta with a strawberry - rhubarb compote and a lemon wafer cookie.
The dinner also will showcase local food, beer, wine and spirits, and include a silent auction.
The evening begins with cocktails at 6 p.m. with local musician Matt Durfee performing.
The cost is $150 for cocktails and dinner. Tickets are available through the S.A.L.T., www.saltrecovery.org.
Chef Tyler DeGroff, Chef de Cuisine at New World Bistro Bar in Albany, with other local chefs, will create a four-course, seasonal gourmet dinner with locally grown ingredients. DeGroff was raised in Schoharie County and graduated from the Capital Region BOCES - Schoharie Campus culinary department. He began working in the restaurant field right after graduation.
Dinner is at 7 p.m. and consists of four courses. The first course, said Chef DeGroff, is traditional tamale with a local twist -- stuffed corn and peas, plus pea tendrils and fresh cilantro. The second course is Arctic Char with White Puttanesca. Chef DeGroff’s Arctic Char comes from the fish hatchery at SUNY Cobleskill. “I plan to smoke the char and serve it with pasta made fresh with local eggs. I love to eat pasta as an intermezzo at dinner,” noted Chef DeGroff.
For the main course, Chef DeGroff plans braided beef short ribs, caramelized in coconut milk. “Delicious,” he said, adding it will likely be served with a stir fry of local vegetables.
Dessert is being donated by SUNY Cobleskill. Chef JoAnne Cloughly, chairman of the culinary department, will make a vanilla bean yogurt pane cotta with a strawberry - rhubarb compote and a lemon wafer cookie.
The dinner also will showcase local food, beer, wine and spirits, and include a silent auction.
The evening begins with cocktails at 6 p.m. with local musician Matt Durfee performing.
The cost is $150 for cocktails and dinner. Tickets are available through the S.A.L.T., www.saltrecovery.org.