Snapshots From the LongHouse Food Revival in Upstate New York (Slideshow)

The festival was focused on the Saffron Diaspora

Cocktail Hour

Mary F. Pisarkiewicz

The cocktail hour spread on Friday night was big enough for dinner in of itself! The foie gras from D’artagnan was divine as well as the cheeses from Kerrygold.

Brick-Oven Roasted Vegetables

Mary F. Pisarkiewicz

The brick-oven roasted vegetables, all local corn, shallots, fennel and tomatoes topped with fresh herbs, were beautiful against the Hudson River Valley setting sun. “The smoke was the sauce” here, as chef Richard Miscovich said.

Chef Richard Miscovich

Mary F. Pisarkiewicz

Chef and educator Richard Miscovich, from Johnson & Wales, standing beside the newly built brick, wood-burning oven, roasting the duck.

Founder Molly O'Neill

Mary F. Pisarkiewicz

Founder of the LongHouse Food Revival, longtime food writer and bestselling author, Molly O’Neill, gives her welcoming remarks. The Revival is designed to stretch the boundaries of how food stories are told and foster community between generations, regions, cultures and media platforms that support innovative work of the highest caliber.

Checking In

Mary F. Pisarkiewicz

Saturday morning, checking in to the Revival. The setting is beautiful on this historic dairy farm in Rensselaerville, New York.

Chef Magnus Duruji

Mary F. Pisarkiewicz

Chef Magnus Duruji, busy barbecuing two goats for us in an open pit over a wood fire. He was constantly dousing them with his hotly spiced vegetable-based sauce.

Roasted Goats

Mary F. Pisarkiewicz

The two roasted goats are nearly finished. Chef Magnus Duruji is mighty proud, as he should be!

Music

Mary F. Pisarkiewicz

During the cocktail hour on Saturday, we were entertained with music from YoYo Ma’s Silk Road Project.

Najmieh Batmanglij

Mary F. Pisarkiewicz

Chef and well-known cookbook author, Najmieh Batmanglij making her very famous Iranian Jeweled Rice.

Jeweled Rice

Mary F. Pisarkiewicz

The Jeweled Rice up close. It was so very delicious!! I loved the little strips of orange peel with the saffron rice and toasted almonds. We learned that for Persian rice, the grains should always be separate and long.

Gado-Gado

Mary F. Pisarkiewicz

Ibu Tati Natadimadja making Gado-Gado, which is an Indonesian salad of boiled vegetables served with a peanut sauce dressing as part of the buffet of Saturday night.

Breakfast

Mary F. Pisarkiewicz

The amazing farm fresh country breakfast on Sunday morning!

Jonathan Gold

Mary F. Pisarkiewicz

One of the presentations on Saturday morning with Jonathan Gold, restaurant critic from the Los Angeles Times.

Afternoon Discussion

Mary F. Pisarkiewicz

One of our afternoon discussions.

Group Shot

Mary F. Pisarkiewicz

The group picture of everyone in attendance.