The Summer
Soirée
A beautiful evening of dine-around chef stations, live music, and community harvested from the fields of a working, sustainable farm.
An evening that grows from the ground up!
Guests wander between chef stations set throughout the Northside Hub, each one plated with produce grown just down the road before settling in for a live auction, hosted by our house band Soil + Soul, all before the sun goes down.
Grown Here, Served Here
Every station draws from PFP's own fields and Hudson Valley partner farms: a direct line from soil to plate that guests can taste.
Dine-Around Format
No seated courses! Guests move freely between chef stations at their own pace, sampling as they go.
Live Music
Soil + Soul sets the tone for the evening and hosts a short live call for our premium auction items around 6:15 PM.
Every Ticket Grows Something
Proceeds directly support PFP's sustainable growing practices, food access programs, and farmer training.
This Year's Chefs
Led by Culinary Director and Board Member Chris Follari, this year's lineup brings together Hudson Valley kitchens for one night of farm-driven cooking.
Chris Follari, Hudson Valley Kitchen (Beacon)
Chef and PFP board member Chris Follari is a seasoned culinary consultant with Hudson Valley Kitchen, partnering with local restaurants, foodservice companies, and equipment manufacturers to craft seasonally inspired, sustainably driven menus. A former Global Director of Culinary for Sodexo, he now dedicates much of his time to community-based kitchens that provide job training to adults facing high barriers to employment, alongside his role as Event Director for Hudson Valley Chefs Celebrate Jacques.
Dan Kish, Smart Batch (Millbrook)
Dan Kish brings over 40 years of culinary expertise to the table as a founding member of Smart Batch, where he helps emerging and legacy food brands grow while staying true to what makes them special. A former SVP of Food at Panera Bread and Associate Dean for Culinary Fundamentals at the Culinary Institute of America, Kish has been featured on Good Morning America, Food Network, and in The New York Times for his work expanding access to great food.
Corwin Kave, Deer Mountain Inn (Tannersville)
Corwin Kave has led the kitchen at Deer Mountain Inn in the Catskills since 2021, earning the restaurant a 2026 James Beard Award semifinalist nod for Best Chef: New York State alongside three consecutive Wine Spectator Awards of Excellence. Previously of Fatty Crab, Don Wagyu, and Ludlow House, Kave built his seasonally driven menu around Hudson Valley farms and foraged ingredients, sourcing from partners like Snowdance Farm.
Announced Soon
The Lineup Grows
Additional Hudson Valley chefs are being confirmed for this year's stations! Check back for the full lineup ahead of the event.
The Evening, Hour by Hour
Doors Open
Welcome drinks and first look at the silent auction tables.
Chef Stations Open
Dine-around begins... move freely between stations at your own pace.
Silent Auction Closes
Final bids close as the evening winds toward sunset.
Live Auction Call
A short live call for two premium items, hosted by Lisa Pellegrino.
Farewell
Thank-yous from PFP and a last round from the band.
Tickets
Early Bird pricing available now through August 1.
- Full dine-around access, all chef stations
- Live band & live auction call
- Silent auction bidding
- Open cocktail and mocktail bars
Bid on the Hudson Valley
Silent bidding runs from 4-6 on items from Hudson Valley makers and stays with a short live call around 6:15 PM for a couple of standout pieces.