2nd Annual Bounty of the County

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“What a wonderful evening!” “This was fantastic; I can’t wait for next year!” “The food was outstanding. Is Nicole coming back next year?”  “I had never been to the Tory Tavern. What a treat to see it and have the cocktail hour there.” “Thank you to SALT for hanging in there to keep the recovery moving forward. We know we’re not finished, but it seems others may have forgotten us.”

These are just a few of the comments heard after the Saturday evening event. SALT is extremely grateful to the committee members who worked for many months to create the lovely evening: Noel Kaminski, event founder, Jerrine Corallo, committee chair, Cindy Barber, Cathleen Berry, Jolyn Borst, Irmguard & Ralph Buess, Christian Cernauskas, Dianne Enders, Greg Hurd, Lyndsay Lynch, Lucas Muller, and Michael Vamvas. Each of these people committed time, energy, creativity, and expertise to make the evening memorable.  In addition there were many, many volunteers who shared their time and talents with us as parking attendants, greeters, drivers, bartenders, servers, dishwashers, cleanup crew and more.  I still marvel at the spirit of volunteerism that exists in this community, especially when an important cause is at stake.  Special thanks to the volunteer musicians, “The Flying Song Garden” and Cheryl Buxamusa who helped make the event memorable.

No evening would be complete without special guests. Josh Kilmer-Purcell and Brent Ridge, “The Fabulous Beekman Boys” are national celebrities due to their TV show and having won the “Amazing Race” a couple of seasons ago. However, as fellow members of the county who are committed to sharing the beauty of the area and helping local communities prosper, they were the perfect guests of honor. They not only spoke eloquently about the qualities that make this county stand-out, but also shared their belief in the mission of SALT and the importance of moving toward a thriving and sustainable economy. Everyone present had the opportunity to greet them as Brent and Josh graciously circulated throughout the evening. Executive Chef Nicole Brisson spent her vacation with us, cooking, assisting the committee, and even speaking to the guests.  Her illustrious achievements in the culinary world, especially at her young age, were evident to everyone as guests enjoyed the delicious meal.  Local retired chef Ralph Buess prepared the delectable hors d’oeuvres for the cocktail hour.  We were delighted to welcome NY State Comptroller, Thomas DiNapoli, our guest of honor last year, to the event this year and appreciated his words of support.  NY State Director of Farm Services and local farm owner James Barber spoke about farm values and importance of returning the farms to sustainable businesses. Also present was NY State Commissioner of Agriculture, Richard Ball who along with his family was our host at the Carrot Barn.

 The thanks go on and on. There were the generous sponsors, the businesses and individuals who donated items for the raffle and the silent auction, and the local farms who donated produce, meats, herbs, and dairy products, so the meal was truly a feast of our regional bounty. Plus the farm wagon provided by Hessian Hill Farm, vans provided the Schoharie County ARC, linens provided by Morgan Linen, tables from Schoharie Colonial Heritage Association, and photography donated by Cathleen Berry of Grindstone Press. It is obvious that the commitment to SALT’s mission is spread far and wide throughout the region.

To view photographs from the Cocktail Hour at the Tory Tavern click here. 

To view photographs from the Bounty of the County dinner click here.

Information about the 2nd Annual Bounty of the County events in 2014 is below.

BOC image

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 Tory Tavern off Route 30 in Schoharie.  Please park at the Carrot Barn and we will shuttle you to and from Cocktail Hour (5605 New York 30, Schoharie, NY 12157). Then guests will be served a 4 course seasonal, gourmet dinner with locally grown ingredients, accompanied by beer, wine and spirits produced in Schoharie County. The menu will be 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 silent auction with prizes ranging from themed baskets by local businesses to tickets to various concerts and sporting events to advertising space in multiple media outlets. Click the words “silent auction” for specifics on prizes.

First Course – Antipasti
Due Ouva – charred asparagus lightly dressed in lemon topped with hardboiled egg and salted fish roe
Carne Cruda – Piemotese style beef tartar
Smoked Trout with new potatoes, red onion and capers
Mixed green salad with an herbed lemon vinaigrette with strong cheese (parm)
Second Course – Pasta
Lamb Ragu with Orecchiette
Third Course – Pork
Bone in Pork Arista with fennel salad
Fourth Course – Dessert
Assorted local cheese with house made amarene cherries and mostardo
Strawberry-Rhubard Cobbler



  • Cocktail Hour 5:30pm (Featuring Live Music by The Flying Song Garden)

  • Dinner 7pm

  • $50 for Cocktails Only (limited to 40 guests)
  • $125 for Gourmet Dinner
  • $175 for Cocktail hour and Gourmet Dinner
  • $300 for Sweetheart Package (Cocktail hour and Gourmet Dinner for 2)
  • $400 for Gourmet Dinner at The Beekman Boys table

Special Thanks to the Apple Barrel for bartending & donating to the event!

Special Thanks to the Carrot Barn for hosting Bounty of the County for the second year!


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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.

Long Answer: Beekman 1802 is a TV ShowMercantile, bestselling cookbook and memoir, website and tourism destination all inspired by the Beekman 1802 Farm in Sharon Springs, NY.

“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 TimesDaily 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!)

content_meat1“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 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.”

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.”

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.”

Read more at http://vegasmagazine.com/dining/articles/carnevinos-star-executive-chef#P1hjV0I2CMCU49H4.99