6-7PM | Cocktails & Hors d’Oeuvres
7-9PM | Dinner
9-10PM | After Party with Live Music
Co-presented by the SPAC Action Council, Friends of SPAC, and CulinaryARTS@ SPAC
Proceeds will directly support The Philadelphia Orchestra residency at SPAC
Come join us at the Canfield Casino for a farm-to-table dinner conceived and prepared by guest chef Dominic Labelle, Quebec’s “Culinary Revelation of the Year.”
The French Provençal theme and menu is a tribute to The Philadelphia Orchestra Music Director Yannick Nézet-Séguin, who was born in Quebec and is also the Music Director of the Orchestre Métropolitain of Montreal. “He is a superstar here in Canada,” says Chef Labelle, “and I am thrilled to be creating a dinner in his honor.” Labelle, who worked in many of Montreal’s fine dining restaurants, now runs his own farm and farm-table restaurant outside the city, will be bringing his vegetable-forward ethos to Saratoga, presenting the freshest foods of summer in new and inventive ways.
For one of the best meals you’ll have all summer, come join us at the Casino for this very special evening and dine alongside members of The Philadelphia Orchestra!
Reservations are available for $250 per person. Purchase tickets here.
Interested in supporting this event as corporate sponsor? Contact Heather Varney at firstname.lastname@example.org today!
Farm-Table Charcuterie with Cross-Border Artisan Cheeses
from Quebec, New York, and Vermont
Bite #1 Kohlrabi & Scallop Ceviche
Kohlrabi and scallops
Diced kohlrabi that is pickled in a kombu brine, mixed with scallops, shallots and chives and sprinkled with wakame powder.
Bite #2 Lettuce Tacos with Trout Gravlax
Little gem or butterhead lettuce cups with basil mayo and cured trout.
Bite #3 New Potato with Chicken Liver Mousse & Pickled Mushroom & Blueberry
Bite #4 Chicharrónes with Lemon and all the Herbs & Flowers
Fried pork rinds with a dot of lemony zesty mayo and a mix of all the herbs and flowers we can get our hands on! Cilantro, parsley, dill, nasturtium, pansy, calendula, borage, etc. etc.
First Course: Grilled Zucchini with Mussel Escabeche
Grilled summer squash with a marinated “escabeche” of lettuce, onions and mussels, miso mayonnaise and herbs.
Second Course: Heirloom Tomato & Crispy Duck with Nézet
In honor of Yannick Nézet-Séguin, this dish features noisettes – hazelnuts in translation!
Heirloom tomato with brown butter hollandaise, crispy duck and roasted hazelnuts, finished with shallots, chives, dill, crispy bread bits, pulled duck confit, and spicy nasturtiums!
Dessert: Summer Fruit Tartlets with White Chocolate Cream
Parcelle’s signature dessert at the farm: super fresh summer fruit, macerated in honey and served in a buckwheat shell, topped with yogurt and white chocolate cream infused with lemon verbena.
*Menu is subject to change
1 E Congress St, Saratoga Springs, NY 12866