I’m gearing up for the New York State Sheep & Wool Festival this weekend. This will be my fourth year of doing cooking demos at the fest, but this year I get to host and organize the harvest kitchen presentations, too, filling in for Jack Ford who usually does it but has a family commitment.
I have on the schedule a wine presentation by David Pazdar of Pazdar Winery in Scotchtown, NY, a cooking demo of a lamb dish by Jessica Applestone of Fleisher’s Grass-Fed and Organic Meats in Kingston, a sheep cheese tasting by Debbie Decker, the cheese dept. manager at Adam’s Fairacre Farms in Poughkeepsie, and a talk and tasting with Charles Derbyshire of Old Mill Wine & Spirits here in Rhinebeck. It looks like I’ll be doing a couple demos myself, too, to fatten up the schedule, a Greek sheep cheese pie with phyllo and a North African lamb and quince stew.