Bounty of the County
You are cordially invited to this year’s Bounty of the county.
The night will begin with celebrity guests the Fabulous Beekman Boys during cocktail hour at the uncovered bridge off Route 30 in Schoharie. Guests will then be shuttled to the Carrot Barn for a 5 course gourmet dinner prepared by a team of chefs directed by Nicole Brisson (executive chef at Carnevino’s in Las Vegas pictured below). The night will end after a live auction with prizes ranging from themed baskets by local businesses to tickets to various concerts and sporting events to advertizing space in multiple media outlets.
- Cocktail Hour 5:30pm
- Dinner 7pm
- $125 for Gourmet Dinner
- $170 for Cocktail hour and Gourmet Dinner
- $300 for Sweetheart Package (Cocktail hour and Gourmet Dinner for 2)
Who are the Fabulous Beekman Boys?
Short Answer: Two NYC guys who bought a farm and are sharing their experiment in living better lives, season by season, neighbor by neighbor.
“When Josh Kilmer-Purcell (advertising executive and NY Times Bestselling author of I Am Not Myself These Days & The Bucolic Plague) and his partner Brent Ridge (physician and former Vice President of Healthy Living for Martha Stewart Omnimedia) purchased the historic Beekman 1802 Farm in 2007, they had no idea that it would launch one of the “fastest growing lifestyle brands in the country.” (source: Nasdaq) Originally just a weekend getaway from their hectic NYC lives, the farm became their lifeline after both men lost their jobs within one month of each other during the recession of 2008. Faced with possible foreclosure, the pair made a decision – if they were going to save their farm, they would have to make it profitable.
After taking in a neighboring farmer and his herd of beloved dairy goats, Ridge and Kilmer-Purcell began producing soaps and cheese. As other neighbors taught them how to farm, Ridge and Kilmer-Purcell shared their city-honed skills – starting a website and Mercantile. The men began working with several other local farmers and artisans to market their goods, and the entire village came together to host seasonal festivals, which are now attended by thousands of visitors from around the globe.
Soon the press began noticing this little farm and village that refused to give up. (New York Times, Daily News,USA Today) A television network launched a reality show about their effort – The Fabulous Beekman Boys (now airing on Cooking Channel) – which spread the Beekman message of hard work, living seasonally, and neighborly sharing around the globe.
In 2012, the duo competed and won the grand prize in CBS’s The Amazing Race. Over 10M viewers watched for 12 weeks as Josh and Brent beat 20 other competitors in a 45,000 mile race around the world through 12 cities in 9 different countries.
Beekman 1802 has proven that a farm can be much bigger than its fences. The farm might just be one place on a map, but we count as our neighbors folks from all around the world.”
Who is Nicole Brisson?
(Born and raised in our very own Middleburgh!)
“When you ask to see the chef in most steakhouses, a big, brawny guy appears looking like he knows his way around a side of beef. Not so at Mario Batali’s Carnevino. Instead, a pint-size female walks out looking no bigger than a filet mignon. Nicole Brisson is 5-foot-2 and has talents and responsibilities that make her unique in the world of porterhouses and prime. As executive chef, she supervises the cooking and the (almost all male) staff of 120 employees at what may be the best steakhouse in America—serving what are certainly the oldest aged steaks anywhere, along with authentic eats given the weighty Batali/Bastianich seal of approval. It doesn’t get more exalted than that in the steak or Italian food world.
Brisson, 30, started her Acclaimed Italian chef Stephen Kalt brought Brisson to Vegas when he opened Corsa Cucina in the Wynn in 2005, and from there she worked with Paul Bartolotta before jumping into the universe of Batali and winemaker Joe Bastianich in 2007 and rising through the ranks to take over the Carnevino kitchen in June of 2010. ‘The hardest part [about being a female chef] is every time I walk into a new kitchen, they always direct me to the pastries,’ she sighs. So how does Brisson prove herself in this male-dominated universe? ‘By not acting like a girl, and busting my ass,’ she says. ‘Fabio Picchi [of Cibrèo in Florence] told me I was the hardest-working American who had ever been in his kitchen. It was the greatest compliment I’ve ever gotten.’ career as a prep cook in upstate New York when she was a mere 14 years old. After high school, she went on to Johnson & Wales University, the renowned cooking school, before Italian food maven Faith Willinger arranged for her to stage at some of the best kitchens in Italy—including Dario Cecchini in Chianti, the same butcher who trained Batali’s father, the man behind the Salumi line of artisan-cured meats. ‘Talent and crafty strategy will always win out over mere brute strength,’ says the younger Batali. ‘That said, she is a tough cookie and never takes any heat from anyone on her path to perfect steak and divinity in dining.’
Indeed, you can’t be either lazy or stupid in this world of high-stakes steaks. ‘My life is dominated by meat,’ Brisson says. ‘You have to be tough, you have to be strong. I still get on the line and show the cooks that I can turn out more covers than they can.'”