September is one of the best times to be at Katchkie Farm. Summer crops are still coming in, fall vegetables are starting to make an appearance, and there is plenty for our chefs to work with.
On September 18, we brought some of that late-summer harvest to Platform by the James Beard Foundation for Field to Fork, a dinner celebrating Katchkie Farm and the chefs who cook with what we grow.
Throughout the growing season, Culinary Director Andrew Smith works closely with Katchkie Farm Manager Jon Ronsani, but their collaboration begins well before the first seeds go into the ground. Each year, Andrew and Jon plan the growing season together, considering what thrives at Katchkie Farm as well as varieties that will be interesting and useful to our chefs. As the season unfolds, they stay in close conversation about what’s coming out of the fields and what’s coming next.
For Jon, the abundance starts to become visible well before September. He describes a moment in late July when “flowers are blooming, our summer crops are full of fruit, and the fall squash are just getting pollinated,” with the farm “humming and buzzing with life.” By the time of the Field to Fork dinner, that summer bounty was in full swing.
Our chefs joined Platform Executive Chef Guo Hao Pang in the kitchen for the evening, led by Great Performances Culinary Director Andrew Smith, alongside venue chefs Tatiana Iglesias, Sandy Malanado, Mark Merrique, and Solanky Roy. Together, they built the menu around the season, with Katchkie Farm produce providing a starting point for dishes shaped by the chefs’ individual culinary perspectives.
Starting Small
The evening began with cocktails and passed canapés: Black-Eyed Pea Pani Puri, Carrot Tartare Cups, and Fluke Ceviche.
Once guests sat down to dinner, the menu continued with Salted Provision Cucumber Salad with Green Goddess Dressing, Grilled Gold Bar Zucchini with Tzatziki and Basil Vinaigrette, Sweet Corn Arepita with Whipped Queso Fresco, Tomato Relish, and Scallions, and Garlic Scape Naan.
The menu was a natural expression of our Chefs’ Choir®, bringing together chefs with different backgrounds, cultures, and culinary perspectives to create a harmonious meal. Katchkie Farm provided the common thread, with the late-summer harvest giving the chefs a shared starting point while leaving room for each to bring their own voice to the table.
The Main Event
Dinner continued with Grilled Sea Bass with Bronco Cabbage Wedges, Ras el Hanout, and Herb Chermoula and Roasted Rack of Lamb with Turnip Soubise, Charred Hakurei Turnips, and Leeks. Alongside them were Tandoori Cauliflower with Turmeric, Curry Leaf, Lemon, and Peanuts; Moroccan Carrots with Pine Nuts; and Fried Eggplant with Pickled Eggplant.
Vegetables weren’t relegated to side-dish duty. They were a substantial part of the meal, giving the chefs a chance to explore the harvest through their own culinary perspectives.
Something Sweet
Dessert was Pumpkin-Spiced Cotton Cheesecake with Whipped Yuzu Ganache, Cranberry, and Pumpkin Seed Tuile, followed by a final round of mignardises: Yuzu Curd Choux, Strawberry Mochi Donuts, Passion Fruit Tartlets, and Chocolate Cardamom Pani Puri.
Field to Fork captured Katchkie Farm at one of its most abundant times of year, with the late-summer harvest at the center of the table.
Photos credit Max Flatow Photography for Great Performances
