Written By Guest Writer Edibles / Food Events Aug 14, 2011 The Art of Farming: Edible Heirlooms to be Auctioned at Sotheby’s in NYC SHARE VIA: Facebook Twitter PinterestNEW YORK, New York (July 26, 2011) – On Tuesday, September 27, 2011, Sotheby’s Auction House will host the second annual Art of Farming event to celebrate edible heirlooms and the art involved in their creation. Just in time for the fall harvest, this special evening provides a unique platform for local farmers, purveyors, celebrity chefs, and philanthropists to join together to support local agriculture and sustainable food practices for all New Yorkers. The highlight of the night will be a live auction of ten crates of delicious heirloom vegetables as well as incredible food and drink experiences led by a Sotheby’s auctioneer. All proceeds from the event will benefit GrowNYC and The Sylvia Center at Katchkie Farm.“We are thrilled to host The Art of Farming at Sotheby’s again this year,” says Amy Todd Middleton, SVP Director of Worldwide Marketing for Sotheby’s. “Sustainable farming and preservation of heirloom varietals are a true art form. We are proud to support our local farmers by integrating the food and art communities with this exciting auction and dinner.”The Art of Farming evening will begin with a cocktail reception with local hors d’oeuvres by restaurant Rouge Tomate and wines by New York state wineries. Cocktails will be followed by a dinner with guests seated at long family style farm tables featuring special dishes by a line-up of prominent chefs and restaurants known for their farm-to-table cuisine. The heirloom vegetables grown especially for the evening by more than 25 local farmers will play a lead role in the Art of Farming dinner as participating chefs will be paired with farmers to create a sustainable feast reflecting the bounty of the season. Dan Kluger, Executive Chef of ABC Kitchen and recent recipient of the James Beard Award for Best New Restaurant, will curate the dinner designed by his peers. Participating chefs include Dan Kluger of ABC Kitchen, Alexandra Guarnaschelli of Butter, Jeremy Bearman of Rouge Tomate, Bill Telepan of Telepan, Mark Meyer of Cookshop, and many more. (For a full list of chefs, restaurants, wineries and farmers please see list on next page.)On the block during the live auction will be amazing food and drink experiences such as summer farm internships for students, field trips for school classes, celebrity chef dinners, farm-to-table dinners, wine country getaways, and unique farm photography and artwork. The ten crates of fresh heirloom vegetables grown for the evening by local farmers from the tri-state area will be auctioned for $1,000 each with the produce going to vital community food programs in the city. Funds raised will support unique programming at GrowNYC and The Sylvia Center at Katchkie Farm. Through GrowNYC’s many innovative programs such as Greenmarket Farmers Markets, the organization supports small family farms, preserves farmland, provides access to affordable produce in underserved communities, and educates the next generation about the joys and benefits of eating local and sustainably. The Sylvia Center at Katchkie Farm program inspires and teaches children to eat well through hands-on experiences on the farm and in the kitchen.“The Art of Farming auction and dinner at Sotheby’s represents a new level of commitment to sustainable agriculture and good earth practices while supporting and celebrating local flavors,” says Liz Neumark, Founder and CEO of Great Performances. “The Art of Farming is a true celebration of the farmers, chefs, and food makers who feed us, and we are thrilled to have Sotheby’s as an ally in supporting food diversity from the farm fields to our kitchens.”Leading up to the event, there will be a weekly community greenmarket operated by GrowNYC Youthmarket outside Sotheby’s New York every Tuesday, beginning September 6th through September 27th. Youthmarket is a network of urban farm stands managed by neighborhood youth, supplied by local farmers, and designed to bring fresh fruits and vegetables to communities throughout New York City. Youthmarket seeks to overcome the problem of inaccessibility of affordable fresh fruits and vegetables by linking regional farmers with underserved consumers in New York City.For more information on The Art of Farming or to purchase tickets, visit www.artoffarming.org Participating Chefs, Restaurants, and Wineries: Participating Farmers:Dan Kluger, ABC KitchenAlexandra Guarnaschelli, ButterRalf Kuettel, Trestle on TenthJeremy Bearman, Rouge TomatePlaza Food HallCesare Casella, Salumeria Rosi ParmacottoRyan Jaronik, BenchmarkMark Meyer, CookshopDaniel Eardley, ChestnutSisha Ortuzar, RiverparkJames McDuffee, Joseph LeonardBill Telepan, TelepanJohanna Kolodny, Print LoungeRyan Angulo and Doug Crowell, Buttermilk ChannelGabriel Stulman, FedoraJacques Gautier, Palo SantoJimmy Carbone, Jimmy’s 43Jim Lahey, Co.Rick Field, Rick’s PicksChristopher Hille, Nathan Foot, Chris Ronis, Northern Spy Food Co.Sosie Hublitz, Watty and MegAngel Ramos, Candle 79Orwasher’s BreadSchool House KitchenClinton Street Baking CompanyHot Bread KitchenMagnolia BakeryMurray’s CheeseGreat PerformancesBedell CellarsClinton VineyardsKing Ferry WineryBill Maxwell, Maxwell’s FarmMichael Robertson, Grady’s FarmBen Flanner, The GrangeJeff Bialas, B & A FarmsRay Bradley, Bradley FarmBrian Gajeski, Gajeski ProduceSergio Nolasco, Nolasco’s FarmDavid Rowley, Monkshood NurseryJohn Schmid, Muddy River FarmSue Dare, Cherry Lane FarmNevia No, Bodhitree FarmFranca Tantillo, Berried TreasuresKennon Kay, Queens County Farm MuseumKevin Smith, Sycamore FarmJohn Adams, Hudson Valley OrganicTim Stark, Eckerton Hill FarmKeith Stewart, Keith’s Organic FarmBetsy Ryder, Ryder Farm CottageJohn Gorzynski, Gorzynski OrneryFarms Vinny D’Attalico, D’Attalico OrganicsBen Shaw, Garden of SpicesBob Walker, Katchkie Farm EdibleseventsfarmsheirloomsNew Yorkvegetables SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. 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