PHYLLIS ODESSEY

125 foot Table

Eunyoung Sebazco, Horticulture Manager and Phyllis Odessey, Director of Horticulture

I goggled farm to fork, farm to table and farm dinner, before I was satisfied that I had covered the topic.  Our decision to hold a farm dinner at our Urban Farm on Randall’s Island, coincided with an 8,000 sq. ft. expansion of the farm this year.  We added additional growing space, a mobile kitchen, a gathering space and one more rice paddy.  It was time to “show off” a little.

Setting a table for 125 guests is a daunting task.  I felt a little like Carson in Dowton Abbey.  I resisted the temptation to get out a ruler and line up the glasses, plates and silverware.  Instead we concentrated on the logistics of where to place the bars and how to site the table and kitchen area.  Some people have  a pastoral setting.  At Randall’s Island we are surrounded by water and have views of the city skyline.  At the southern end of the island, where the farm dinner took place, is the Hell Gate Strait, the Triborough Bridge and Hell Gate Railroad Bridge.  It’s unusual setting, but a great one.

These type of dinners are usually fund raisers.  This was only part of the goal of our farm dinner.  We wanted people to come, who have never been to Randall’s Island and are not familiar with the Urban Farm and its programming.  We succeeded.  The dinner was sold out in a couple of days.  We have started planning for next year.  Stay tuned!

____________________________________
I would be remiss if I did not thank some of the people who made the dinner happen.
Fairway
Chef Mitchell London
Paul, Weiss, Rifkind, Wharton & Garrison
Justin Hamill
Sarah Owens of BK 17 Bakery
Greenport Harbor Brewery
New York Water Taxi

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