The Kitchen Garden: Spring!
Everything you Need to Know about Planting a Successful Edible Garden
Unearth your passion to sow, grow, cook, and dine, right in the middle of the SPA State Park. The CulinaryArts@SPAC series kicks off the year with a workshop and dining experience for both aspiring gardeners and the more green-thumbed among us. The day-long event includes workshops & info sessions on planning your edible garden (how & where), choosing what to grow, and sowing your seeds (roll up your sleeves, and take home your starter plants). Enjoy a special locally-sourced 3-course farm-to-table lunch served in casual elegance on SPAC’s Pines Terrace overlooking the amphitheater.
Your Kitchen Garden Gurus
Suzanne Balet Haight, Owner, Balet Farm and Nursery
Sarah Miles, Education Director Pitney Meadows Community Farm
Hayley Stevens, Owner, Saratoga Tea & Honey
Dan Spitz, Chef
Sunday, May 1, 2022
Morning session: 10 am – 2 pm (workshops 10 am – 12 pm + lunch 12 pm – 2 pm)
Afternoon session: 12 noon – 4 pm (lunch 12 noon – 2 pm, workshops 2 pm – 4 pm)
The Pavilion @ SPAC for workshops
The Pines Terrace @ SPAC for Lunch
$125, all inclusive of workshops, materials, and lunch including wine & paired herbal teas.
Dan Spitz’s Spring Garden Lunch Menu
Charred Ramp and Potato Soup
Topped with Crème Fraiche & Trout Roe
Risotto Verde with Asparagus, Peas, Ramps, Fiddle Heads, & Wild Garlic Mustard Greens
Finished with Garden Herbs and Parmesan
Lemon & Strawberry Trifle
Tea pairings to come
Menu subject to change. Dietary restrictions and/or food allergies may be noted during the ticket purchase process.
Suzanne Balet Haight
Suzanne Balet-Haight graduated from SUNY Cobleskill & Cornell University with a Horticulture Degree. In 1995 she started Balet Flowers and Design in Malta, NY, producing a wide variety of locally grown hard-to-find, annuals, perennials, vegetable & herb plants as well as growing 5 acres of cut flowers for pick your own, or designing unique wedding bouquets. You may have seen her selling flowers at the Saratoga Farmers Market or offering gardening expertise & help to homeowners in the area. She loves to grow & design flowers at her farm, and invites you to come experience & visit.
Sarah has been working at the intersection of farming & gardening, environmental educationand human services for over a decade. This has included family and youth education at the New York Botanical Garden, nature-based therapeutic garden and vocational farm facilitation at Green Chimney’s Farm & Wildlife Center, and community environmental restoration and education on the Bronx River at Rocking The Boat. As a lifelong gardener, her roots began in her mother’s perennial flower garden. She also spent time outdoors exploring flora and fauna in her local New York State Park. These early nature-based experiences inspired her connection with the land, a desire to advocate for vital green and blue spaces, and vocation to spark awe and stewardship in the natural world through advancing environmental and place-based learning and engagement for all ages. In her role as educator and Education Director at Pitney Meadows Community Farm, Sarah is grounded in the belief that joyful connection to nature through plants, gardening and other direct experiences offer beneficial outcomes for each individual, the community, and our planet.
Chef Dan Spitz
Chef Dan Spitz, private chef, and owner/operator of FatNHappy, LLC catering in New York’s Capitol Region, brings a different approach to food and to his clients. He spent most of his early years in Portland, Oregon, where he made his mark preparing unusual and acclaimed dishes for some of the west coast’s elite restaurants like the Zagat™ rated Zefiro. As the executive chef at Mint and Ripe he began to understand and care about “sustainability” in agriculture and pasture raised and grass-fed animals. The last eighteen years he has spent opening fine dining establishments as the chef at Beekman Street Bistro and as the Chef de Cuisine of Max London’s both in Saratoga Springs, NY. and then to his catering and consulting business, FatNHappy, LLC where he brings his love of farm fresh foods along with his expertise to his private clientele in the Capitol Region and beyond.
Chef Dan says, “Sustainability starts with the farmers, and they need venues so people can understand what they do and how important their role is to our future health and global responsibility”. He is one of a few chefs that practices what he preaches by buying 85% of his meats and produce from local framers.
He is an avid forager, and birder and loves being in the outdoors hiking, kayaking, camping, and fishing in the Adirondacks.
Hayley Stevens began her Italian culinary journey under Chef Alida Soloman at the landmark restaurant Tutti Matti in Toronto, Canada. She is a graduate from the Corso Superiore at the renowned Italian culinary school, Alma, in Parma, Italy. Hayley was later happily employed on the Amalfi coast at the 2 Michelin star restaurant Don Alfonso where she spent several years enjoying working with fresh products from the fertile Vesuvian land and the nearby Mediterranean sea. She has experience in starred kitchens from the north to south of Italy; between Oderzo outside of Venice under the tutelage of Alessandro Breda, to Licata, Sicily where she worked with Pino Cuttaia at La Madia.
Hayley moved to New York City to become a Chef/Instructor at the International Culinary Center where she taught professional and amateur classes in the Italian Culinary Academy. Once too indulgent in espresso, it was her time at the culinary school in New York City that introduced her to the wonderful world of tea. She fell in love with the preparation, ritual and experience of tea and found it to bring her a positive shift in lifestyle. If Europe was her 20s, Asia is her 30s and in 2015, Hayley opened Saratoga Tea & Honey Company, where she takes great pride in curating her traditional tea list and herbal blends. Hayley has a passion for languages and travel and loves exploring and sourcing new products. She also provides temporary housing for bees!