Farm to Chef, Field to Table at the Astor Center This Thursday (1/31)

I get invited to a lot of wine and wine-related events. Many of them are in New York City, so I can rarely attend them, and frankly, few of them are interesting enough that I’m going to take off of work and hop on a train.

Then there are events like the one the Astor Center is hosting the evening of Thursday, January 31: Farm to Chef, Field to Table: An Intimate Dinner with Chef Michael Anthony and Peter Kaminsky.

I’m excited about this event because it was designed to celebrate the great bounty of our particular corner
of the world, bringing together farmers,
chefs, writers and activists.

It features a five-course
dinner prepared by Chef Michael Anthony of Gramercy Tavern with additional canapés and hors d’oeuvres prepared by Mary Cleaver
of The Green Table and The Cleaver Company at Chelsea market. Long Island’s Channing Daughter Winery will be pouring their wines along side.

I’ve long been a fan of Kaminsky’s writing, so I wish I could go if only to meet him in person.

It’s not cheap, at $175 per person, but it promises to be a spectacular evening.

If you’re interested you can learn more and buy tickets online.