Chefs from across country prepare fire pits before Pitney Farm feast – New York News

SARATOGA SPRINGS, N.Y.>> Chefs from all over the United States prepared their fire pits Monday in anticipation for Tuesday night’s Fire Feast on the Farm.

All proceeds of the event go to furthering Pitney Meadows’ educational mission, supporting the high tunnel, establishment of a Children’s Garden and Greenhouse and development of trails on the 166-acre property, which PMCF acquired last December from the Pitney family with a $1.13 million contribution from the City of Saratoga Springs’ Open Space Fund.

Matt Lightner, who currently works on a few projects between Oregon and the Bay Area, looks forward to Tuesday’s festivities.

“It’s good for the farm, but it’s also cool to come out with some old friends and people I haven’t seen in a while and just kind of hang around the fire and cook some food for some people,” said Lightner.


Michael Lapi, who teaches farm to table management at SUNY Cobleskill, owned a restaurant for six years that sourced everything from local farms. He’s helping to prepare beef ribs from Mack Brook Farm in Argyle.

“For me, this is a breakthrough in the food scene in this area. This is something that hasn’t really never taken place in this area,” said Lapi. “I think it’s going to step up the game a lot of local food people.”

John Sconzo, founder of Slow Food Saratoga, organized the Tuesday night event.

Sconzo travels regularly, building relationships with various chefs. Lightner used to work at Atera in New York City, along with Jaime Young and Victoria Blamey. Young’s…

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