What do you cook when Rachael Ray’s coming to dinner? That’s what I asked my pal Brent Ridge when I heard Rachael Ray visited his farm to film a Food Network special, Rachael’s Vacations: Farm to Table, which airs tomorrow at 11 pm EST/10 C. I’d lean on comfort, just to make myself comfortable: Something seasonal, mac-n-cheese or chili, probably. But whose? Would making my own offend? Would making hers be odd? Brent had a different approach, one I appreciate. Menus must be more clear from the outset when you spend days growing your own food and minding your own herd of goats, which beget luscious creamy goat cheese.
A few years ago Brent, a physician, blogger and all-around interesting guy, and his partner, Josh Kilmer-Purcell, parlayed their New York City love of terrace-grown tomatoes into an ex-pats’ paradise Upstate called Beekman Farm. Their “experiment in seasonal living,” as they call it, has become a full-on way of life, with 60 acres of land to tend, dozens of animals and 110 different kinds of heirloom veggies to sow, grow, harvest, can, freeze, pickle and share.
Brent’s always cooking up something fun, but I’m sure he had a few moments of panic at the idea of entertaining Food Network. “Sharon Springs is a very, very small town,” Brent says, “and of course the news that Rachael was coming couldn’t be kept a secret…”