meet a chef and three farms

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Chef Thomas Gulbrandsen

Chef Thomas Gulbrandsen has worked in the culinary field for more than two decades. Throughout this time, he has had hands on culinary experiences in nearly every kitchen position and facility, including fine dining, country clubs, institutional establishments, hotels and banquet settings. Using his extensive experience and skills he developed along the way, he now holds the position of Executive Chef at the Courtyard Saratoga.

Chef Gulbrandsen is using products from:

Otrembiak Brothers Farm. You can spot John and Steve Otrembiak’s produce, herbs, and/or seedlings at the Saratoga Farmer’s Market. Everything they grow is done with thoughtfulness, care and natural methodology. The farm has a small apiary as well as chickens and ducks for egg production.

Anna Mae’s Homemade Jams. Founder Anna Mae Clark makes 84 kinds of preserves, jams, jellies, and spreads! To purchase her fruit jams, look for the lady with the hat brimmed with fruit at the Saratoga Farmers’ Market or visit her farm store in Ballston Spa.

 

P.S. You can always scroll through our blog posts to learn about other featured chefs and farms, like Chef Julian Medina. Here’s a sneak peak of a farm he’s sourcing from:

Cliff’s Vegetables Established in the last decade, Cliff’s Vegetables has become a popular producer of seasonal vegetables. Their fresh squash, tomatoes, kale, potatoes and other healthy produce can be found at the Green Market in Burnt Hills and Galway Farmers Market. They also have a roadside stand right at their farm.

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