SARATOGA SPRINGS, NY – The Saratoga Performing Arts Center recently announced an upcoming event titled “Fall Flavor Fusion: A Five-Curse Plant-Based Dinner” created by New York chef and Graffiti Earth founder Jehangir Mehta alongside chef Yaddo cook Michael Blake and curator chef Kim Klopstock of The Lily and the Rose.
Presented as part of CulinaryArts @ SPAC, the Festive Fall Feast will feature herbal classes juxtaposing temperatures, textures and tastes with flavors from around the world. The special event will take place at 6 p.m. on Saturday, November 20 in the Nancy DiCresce room of the SPAC in the new Pines @ SPAC facility.
“We knew we had to bring Chef Mehta back to SPAC after his wonderful appearance at the Wine & Food Festival 2019. His creative and unique approach to sustainable plant-based cooking is an important part of CulinaryArts @ SPAC’s ethos.” , said Elizabeth Sobol, President and CEO of PSPC, in a press release. “We’re delighted he’s back and working with local chef Michael Blake.”
Dinner will include vegetable-based dishes that are environmentally conscious with flavors from Mehta’s native India and Persian heritage. The exclusive menu will include ‘Zero Waste Papadums’ with farm-gleaned ingredients, Saratoga Squash ‘Harvest Jewels’ Soup, ‘Smoked Japanese Eggplant Buns’, ‘Thai Mushroom Curry’ at based on maitake mushrooms picked from the Adirondacks and “Steamed chocolate and coffee pudding”, accompanied by wine and beer.
“More and more of us want to cook with less or no meat and are excited to see how Mehta achieves such delicious results,” said Klopstock, who expects Mehta to speak to the dining room about her dishes and his philosophy, in the press release. “It’ll be a refreshing culinary alternative as we head into Thanksgiving week to sample some traditional American fare.”
Originally from India, Mehta was the chef / owner of New York restaurants Graffiti and Graffiti Earth, which have closed due to the COVID-19 pandemic, and plans to launch an online spice shop in their name. . He currently operates Me and You for private dining experiences. Mehta has been a participant in Food Network’s Next Iron Chef Redemption 2012, a finalist for Next Iron Chef 2009, a participant in Iron Chef American and a guest on Martha Stewart Living. Known for his eclectic style and food sustainability initiatives, he uses an array of unusual ingredients and spices to create an interesting juxtaposition of temperatures, textures and tastes.
Mehta is a frequent speaker on sustainability and a board member of “Menus for Change,” an initiative of the Culinary Institute of America, Harvard TH Chan School of Public Health and Google.
Fall Flavor Fusion is part of the Centre’s CulinaryArts @ SPAC initiative, which launched in fall 2020 and offers educational classes, workshops, dining experiences and more to support local chefs, farmers and the community. regional culinary.
Tickets to attend are $ 100 and include multi-course dinner, unlimited wine and beer, plus taxes and tips. Availability will be limited. All participants are required to present proof of having completed their COVID-19 vaccination no earlier than 14 days prior to the event. Acceptable supporting documents include a vaccination record, a photo of your vaccination record or the Excelsior pass. Verification will be required at the entrance to Charlie Gate adjacent to the Hall of Springs entrance. All participants are encouraged to wear a mask when not eating or drinking.
More information on Fall Flavor Fusion and CulinaryArts @ SPAC is available online at spac.org.