CulinaryArts@SPAC launched the first installment of its Fall Series on October 1, 2026 with an immersive farm‑to‑table dinner held at Saratoga Spa State Park in Saratoga Springs. Local chefs partnered with producers from Vermont farms to create a menu centered on open‑flame cooking, showcasing the season's harvest and the region's agricultural talent.
The event featured multiple courses prepared on open flames, allowing guests to experience the flavors of autumn produce directly from the source. Participants moved through the park's scenic setting while dishes were assembled and served, emphasizing the connection between the landscape, the fire, and the food. The collaboration highlighted the commitment of both the culinary team and the farms to sustainable, locally sourced cooking.
Organizers described the dinner as the opening night of a multi‑course culinary series designed to celebrate harvest time and support regional producers. By integrating Vermont farm products with Saratoga's park environment, the program aims to foster a deeper appreciation for seasonal ingredients and the artisans who grow them. The series will continue with additional events that build on this farm‑to‑table concept throughout the fall season.