The Hyde Collection, Glens Falls, N.Y.

The Hyde Collection, Glens Falls, N.Y.
One of My Favorite Places on Earth

Wednesday, July 22, 2009

Al Fresco Weekend is Almost Here

Al Fresco Brunch 2008

Chef and "Indian Home Cooking" author Suvir Saran, "Trail of Crumbs" author Kim Sunee, Jim O'Herien and Charlie Burd at last year's Al Fresco Dinner

Seats are dwindling, but Donna Farringer, executive director of the Historic Salem Courthouse Preservation Association, says there are still some tickets left for the 7th annual Tuscan-inspired Al Fresco Weekend in Salem, N.Y. Picture plates of Goat Cheese & Cheddar Macaroni & Cheese, Hand-Crafted Sausage with Leek Demi Glaze, and warm Fruit Cobbler crowned with Batten kill Creamery Whipped Cream – served outdoors under crisp white tents and you’ve got the idea. All the food served on Saturday and Sunday is locally grown or produced.

The Al Fresco dinner at 5:30 p.m. is slated to accommodate 400 guests. Local and out-of-state interest in the Al Fresco weekend has grown exponentially over the last few years and this year’s dinner will require the cooking, set-up and clean-up services of no fewer than 200 volunteers. This year’s dinner chef & coordinator is Michael Mahar - personal chef for Norman Lear. Live music will be performed by the Roadside Blues Band and there will also be a silent auction. Tickets for the dinner are $50 each.

The Al Fresco Brunch at 11:30 a.m. Sunday, July 26, will have 12 chefs from Manhattan, Vermont and upstate New York serving 300 guests delicacies such as William Scully’s Savory Cardamom & Chevre Cannoli, Suvir Saran’s American Masala Corn Chowder, and Max London’s Mascarpone-Stuffed Peaches & Duck Confit. Live entertainment is by the Rachel Cuite Trio, and there will be a self-guided tour of six local farms. Tickets for the brunch are $20.

“Food lovers come from as far away as California,” said Farringer. “The first reservations we took this year were from a family in Menlo Park California who purchased 8 dinner and 8 brunch tickets.”

For more information, call (518) 854-7053 or visit

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