Farm to Fork: Celebrate the Seasons

Farm-to-Table Brunch with Friends: Jessica Arends & Emily Savage

Crown Hill Farm + Root Down Farm

Recipes:

• Quiche

• Salad with Yogurt Dressing

Patti’s Additions:
Homemade fruit tarts; waffles with berries and sausages from BABS

Sponsors: UNILAND Green Pan, NEST in the Village

Jessica graduated from Paul Smith's College with a bachelor's degree in culinary arts and service management in 2008. During her time at Paul Smith's, she attended the Marco Polo Institute in Italy for 3 months on a culinary internship. After graduation, she went to work as a pastry chef at the Michelin Star-rated restaurant The Cliff House Hotel in Ireland. She then went on to Mexico to work as a personal chef in Quintana Roo.

When she returned back to the states, she went on to Nashville to work at several locations including the 5-diamond property The Hermitage Hotel and the prestigious Richland Country Club. She is the executive chef at Six Friends Cabernet, a new wine bar in Lancaster, NY that focuses on NYS wines and ingredients. Jessica and her husband, Stephen, recently launched B.A.B.S Artisan Meats creating small-scale sausages using locally raised meats and custom, farm-fresh flavors.