Local Harvest Dinner: Conversation & Cuisine
Sunday, February 8th, 2015 from 4-6:30pm
Baltimore Woods Nature Center
info@baltimorewoods.org
315-673-1350
THIS EVENT IS NOW SOLD OUT!
If you missed the chance to get a ticket to Local Harvest Dinner, please consider saving the date for envIRONmental CHEF homegrown, our collaborative farm-to-table cooking event which will take place September 13th, 2015.
Celebrate the beauty and the bounty of the Central New York landscape.
Learn more about the farm-to-table businesses in our area
and how they support local farms and producers.
Learn how small farms play a vital role in our economy and culture.
Baltimore Woods Nature Center is proud to present a panel of growers, producers, and farm-to-table restauranteurs to discuss the benefits of eating local and how small farms play a vital role in our local economy. Following the panel discussion, Chef Chris Kuhns will create a delectable dinner featuring locally-sourced fare. Don't miss this delicious, educational evening!
$25 for members and $40 for non-members.
Moderator
Neil Miller, Farmshed CNY
Panelists
J.W. Simmons, Shotwell Brook Farm
Laura Hahn, Cafe at 407, Liverpool
Allan Gandelman, Main Street Farm,
Tim Hardiman, The Tailor and the Cook
Lindsey Jakubowski, Kriemhild Dairy Farm
Greg Rhoad, Side Hill Farmers
Dinner prepared by
Chef Chris Kuhns
Chris Kuhns Bio
Graduating from Hobart College in 1993 with a degree in Comparative Religion, Chris spend a full year traveling thru Asia, Indonesia and Europe, which inspired his choice to enroll in The French Culinary Institute, in New York City. Graduating Culinary school in 1995, Chris was hired by the French Culinary Institute to a position as Assistant Chef Instructor where he remained until obtaining an apprenticeship with the restaurant group Relais Toula, based in the Veneto region of Italy.
As an apprentice, Chris worked in Rome, Venice, Cortina d’ Ampezzo, and finally in the Restaurant headquarters in Treviso, Veneto. Concentrating on soups, appetizers, fresh pastas and risotto preparations, Chris remained in Italy for a full year and returned to New York City in Late 1997.
In early 1998, Chris met his wife Chiara, and began to plan a distinctly different life. Leaving New York for Central New York, Chris took an Executive Sous Chef position at The Sherwood Inn, later taking over as Executive Chef and remaining until September 11, 2001 when he and his Italian born wife Chiara decided to move to Florence Italy.
Working as a Visiting Chef at the renowned Slow Food restaurant Il Cibreo, Chris worked for nearly three years in Chef Fabio Picchi’s kitchen. His responsibilities included making the daily bread, soups, filleting all incoming fish as well as assisting the Sommelier with English speaking guests. While in Tuscany, Chris enjoyed taking wine courses, shopping the local markets, exploring the hills of Tuscany with his wife, and two sons George and Italian-born infant Luca. In 2004, Chris and his family returned to Central New York to take the Executive Chef position at The Genesee Grande Hotel, in Syracuse, New York.
While building the food service program at the Genesee Grande Hotel, Chris became interested in a property nearby called Phoebe’s Garden Café. Nearly a year and a half after returning to Central New York, Chris became Executive Chef and Co-Owner of the newly named property we now know as Phoebe’s Restaurant & Coffee Lounge.
During the 10 years as co-owner of Phoebe’s Chris grew his Culinary scope to include management of the group of Restaurants & Hotels that belonged to the Dining Associates Restaurant Group. This Corporate Executive Chef position lasted until January 2014.
In November 2014 Chris sold his interest in Phoebe’s Restaurant and is beginning a new chapter in his career. Chris recently signed on the Corporate Executive Chef for Hospitality Concepts Group.
photography by Emily Gokey