The Farmer and Chef Fair: Cut, Prep, Pair event is a collaborative event connecting consumers, home cooks, chefs, restaurateurs, food trucks, and food distributors to local meat by introducing them to the farmers that raise the livestock and restaurants that prepare and serve it. The Finger Lakes Institute at Hobart and William Smith Colleges, Cornell Cooperative Extension of Ontario, Seneca, and Yates Counties and the Cornell Cooperative Extension Northwest New York Dairy, Livestock & Field Crops invites you to support, participate, cross promote, and attend this event!
Pre-registration required $15.00/person or $25.00/couple. Registration for participants
You Can Expect:
Curb your Saturday night appetite with appetizers and drinks, and socialize before your dinner date night out! Select top regional chefs will create an array of culinary pairings featuring meat, locally raised and processed in the Finger Lakes region. This experiential, educational program will feature live cooking demonstrations and instruction on how to cut, prepare, and pair different cuts and kinds of meats. This event begins with introductions to chefs and farmers followed by three demonstrations of cutting and preparing meat, later complemented by tastings and pairings with some of the best regional wines, beers, and spirits. With interest in buying local, participants will interact and socialize with farmers, chefs and meat distributors while forming personal connections and recognition of their sought after products and creations. Guests will have the opportunity to purchase additional farm products and beverages from vendors.
and Beverage Vendors:
For those farms and beverage producers interested in promoting their product, vendor registration will be $10 each. All vendors will be provided a table and chairs for advertising their products. Beverage vendors will be allowed to offer beverage tastings and sell their product. Farm vendors will be allowed to sell their products. All vendors are encouraged to bring their sales sheet, marketing information (coupons, swag, list of locations, etc.), a tablecloth, and a way for guests to join your mailing list. Outlets will be available (first come, first served) for powering computers and refrigeration. Vendors are required to present their Certificate of Liability Insurance and Market Permit prior to the event. For those vendors interested in selling their product to the chefs for demonstration, please indicate this on your Registration Form. Advance vendor registration, payment, and paperwork submission is required by February 23, 2019.
3:00 – 3:30 pm: Introductions, Kit Distribution, Welcome
3:30-4:00 pm: Cut/Prepare Demo, MyKitchen
4:00- 4:15 pm: Pairing/Tasting, Common Room
4:15-4:30 pm: Socialize
4:30-5:00 pm: Cut/Prepare Demo, MyKitchen
5:00-5:15 pm: Pairing/Tasting, Common Room
5:15-5:30 pm: Socialize
5:30-6:00 pm: Cut/Prepare Vendor, MyKitchen
6:00-6:15 pm: Pairing/Tasting, Common Room
6:15-6:30 pm: Socialize
6:30 pm: Event Conclusion
For farm vendors, contact Nancy Glazier, Cornell Cooperative Extension 585.315.7746.
For Attendee registration and beverage vendors, contact Sarah Meyer, Finger Lakes Institute, 315.781.4382.
This event is made possible by Cornell Cooperative Extension Ontario County,Seneca, and Yates; NWNY Dairy, Livestock & Field Crops Team, Finger Lakes Institute at Hobart and William Smith Colleges, and Finger Lakes Culinary Bounty.
Participants: $15.00/person or $25.00/couple | Vendors $10.00
MyKitchen and Common Room, Hobart and William Smith College
300 Pulteney Street
Geneva, NY 14456