Wasted at Woodstock

Friday, May 19th from 6:00-9:00 PM
Commune Saloon, 297 Tinker Street, Woodstock, NY (map)
Purchase Tickets

Help kick off the Woodstock Farm Festival's 10th season with Wasted at Woodstock, a delicious dinner created by two of Woodstock's most talented chefs, Jesse Frederick, Culinary Manager at Bread Alone, and Josh Rajala, Executive Chef at the Bear Cafe.

This scrumptious meal includes a wonderfully eye-opening twist -- the majority of the ingredients used in the evening's menu will be what top chefs around the country are now calling “rescued food” (for more info, read what the NY Times has to say about this trend, popularized by chef Dan Barber of Blue Hill.) Our dinner is designed to bring us together as a community through friendship and delicious food and drink, while we also highlighting the issue of food waste -- a huge yet highly solvable problem. 

The sit-down dinner will take place from 6:00-9:00 PM on Friday, May 19th at the Peterson House (a.k.a. The Commune Saloon) in Woodstock, NYTickets are $85 and will benefit the Woodstock Farm Festival, a 501(c)(3) non-profit.

Passed appetizers and drinks will be accompanied by jazz music from the excellent Perry Beekman Trio. Guests can enjoy a creative cocktail while they mingle or opt to stretch their legs and expand their knowledge of nature on a plant identification walk in the woods behind the Bear complex, led by beloved local arborist, Vern Rist and forager and long-time WFF Committee member, Rick Reilingh (weather permitting). Bring boots if you plan to attend the woods walk!

We will offer a small selection of curated vintage items for sale during the event as well as Woodstock Farm Festival aprons and t-shirts. 

Our dinner is designed to highlight the issue of food waste -- a huge yet highly solvable problem. Between 25%- 40% of the food grown in the U.S. never makes it to the plate, resulting in a staggering 70 billion pounds of wasted food each year. In fact, food is the single largest material clogging landfills and incinerators. Given that 42 million Americans do not have enough to eat, this is truly a troubling statistic. To bring it closer to home, the Regional Food Bank of the Hudson Valley provides emergency food assistance to roughly 244,400 people in our community each year – including 85,000 children and 13,000 seniors. But hunger is not the only compelling reason to reduce food waste. When wasted food ends up in a landfill, it rots, emitting methane -- a potent greenhouse gas that packs 21 times the global warming punch of carbon dioxide.

On a lighter note, working with rescued food provides chefs with a wonderful, creative challenge. And Jesse and Josh are excited to put their skills and ingenuity to the test to please your palate. The food used to create the meal will be “rescued” from restaurants, distributors and grocers in our area, including The Bear CafeBread Alone, Boice Brothers DairyGadaleto's Seafood MarketHudson Valley Seafood, Nat Kagan Meat & Poultry, Rick Reilingh, Riviera Produce, Sky Farm and Vly Farm.

We will be freezing, fermenting and drying various scraps, ends, and not-so-perfect produce, grains and proteins to delight you with tasty treats. We will be putting our culinary creativity to work to create a truly memorable meal, evening and event that is worth your donation and your time. For more on this growing movement of using perfectly healthy and delicious ingredients instead of throwing them out, see this New Yorker article

Tickets are available for sale online. You also have the option of purchasing a ticket for one of the local farmers, ranchers and small-scale food producers who make our weekly market such a delight.