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

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

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Mary F. Pisarkiewicz

Cocktail Hour

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.

Mary F. Pisarkiewicz

Brick-Oven Roasted Vegetables

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.

Mary F. Pisarkiewicz

Chef Richard Miscovich

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

Mary F. Pisarkiewicz

Founder Molly O'Neill

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.

Mary F. Pisarkiewicz

Checking In

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

Mary F. Pisarkiewicz

Chef Magnus Duruji

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.

Mary F. Pisarkiewicz

Roasted Goats

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

Mary F. Pisarkiewicz

Music

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

Mary F. Pisarkiewicz

Najmieh Batmanglij

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

Mary F. Pisarkiewicz

Jeweled Rice

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.

Mary F. Pisarkiewicz

Gado-Gado

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.

Mary F. Pisarkiewicz

Breakfast

The amazing farm fresh country breakfast on Sunday morning!

Mary F. Pisarkiewicz

Jonathan Gold

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

Mary F. Pisarkiewicz

Afternoon Discussion

One of our afternoon discussions.

Mary F. Pisarkiewicz

Group Shot

The group picture of everyone in attendance.

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

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