LIVINGSTON — Snug Harbor will turn into a farm-to-table restaurant for one night next week.
The cultural center invited chefs in highly rated restaurants around the city to whip up dishes using produce grown in Snug Harbor's 2-acre organic Heritage Farm.
On Tuesday, diners at Snug Harbor's first "Farm to Fork" event can sample dishes from 11 chefs who cook in spots on Staten Island and in Brooklyn.
"This is an excellent way to demonstrate what can be achieved when fresh produce is paired with culinary artistry," said Snug Harbor's CEO Lynn Kelly. "All the participating restaurants incorporate produce from the Snug Harbor Heritage Farm in their menus."
Diners at the event will get hors d'oeuvres, four main courses and four desserts from chefs including Danny Rojo and Katherine Youngblood from Lot 2 in Brooklyn, and Silva Popaz from VIDA in Stapleton.
All proceeds from the tasting will go to fund Snug Harbor's Power of Green Initiative, which aims to educate people on environmental and nutritional awareness.
The "Farm to Fork" event will be on Tuesday, Oct. 14, at Snug Harbor's Upper Great Hall from 6 to 9 p.m. Tickets are $95 and reservations can be made by calling 718-425-3505.
