Friday at the Fauchere will be a Garlic Lover's Evening
Organic farmer and author Keith Stewart shares tales from It’s A Long Road to A Tomato’ Milford Organic farmer and author Keith Stewart will be the special guest at a literary evening at the Hotel Fauchere featuring a reading by Stewart and a garlic-themed dinner. Stewart will share his intertwined essays of the mid-life journey he took from the corporate grind in New York City to Organic Farmer in Orange County, N.Y. on Friday, March 20 in the conservatory at the Hotel Fauchere in Milford, beginning at 6 p.m. The evening will open with a reading from his book, “It’s a Long Road to A Tomato, Tales of an Organic Farmer Who Quit the Big City for the (Not So) Simple Life,” which was illustrated by Flavia Bacarella, Stewart’s wife. The reading is followed by a book signing and reception, as well as a garlic-themed dinner in the Delmonico Room. The reading and reception will include hors d’oeuvres. The garlic-themed dinner, which begins at 7 p.m., is $49 per person with optional wine pairings for an additional $30 and reservations are required. To make reservations, call 570-409-1212. The delicious and creative dinner will feature Stewart’s organic garlic, which is heralded by serious foodies, as well as the media, and will include, but is not limited to such dishes as Escargot (Garlic and Potato “Soufflé”), Roasted Four Story Farm Capon (Wild Mushrooms with Sweet Garlic-infused Pan Broth), and Roasted Pineapple Basque (Vanilla Crisps and Garlic Ice Cream). Keith Stewart woke up at forty as a project manager for a consulting firm in New York City wondering where his life had gone. With little or no affection for his work and the feeling that his life was fleeting, he followed his yearning “to live on a piece of land, closer to nature; to work outside with his body as well as his brain; to leave behind the world of briefcases, computers, corporate clients, and non-opening windows,” and became a farmer. For the last 18 years, Stewart has been the proprietor of Keith’s Farm, in Greenville, N.Y. There, he grows with the assistance of six or seven seasonal workers, and under certified organic conditions, 100 varieties of fruits, vegetables and herbs. He is one of the longest-standing purveyors at NYC’s Union Square Greenmarket, where his stand has a devoted following that includes many restaurateurs and food writers, among thousands of others. “It’s a Long Road to A Tomato, Tales of an Organic Farmer Who Quit the Big City for the (Not So) Simple Life,” is a thoughtful and frank account of Stewart’s experience as an organic farmer. He recounts stories of the evolution of his farm, his experiences selling produce at New York City’s farmers markets, growing crops and the antics of animals intermingled with insights into political, social, and environmental issues. For more information, call 570-409-1212 or visit www.hotelfauchere.com.