Farm Dinner at Stillwater

Back by popular demand! For nearly a decade, everyone has loved this event. We dined casually “en plein air” at Stillwater Farm in Boston, NY, seeing how the meats and poultry we enjoy are lovingly and responsibly raised. A portion of the proceeds went to the Stillwater Foundation’s C.A.R.E. program, which provides similar dining experiences to Roswell pediatric cancer patients.

About the Chef

Executive Chef and Maître Rôtisseur Ross Warhol is a talent from WNY whose innovative culinary vision has taken him around the world. He has staged at some of the most prestigious restaurants in the world including French Laundry, Frantzén/Lindberg, El Bulli, and Alinea. He studied under some of the brightest minds at CIA, and then returned to Western New York to ignite the culinary program at Oliver’s. His passion for local, fresh ingredients and international influences create an inspiring experience. Chef Warhol has taken an executive and leadership role in the day-to-day operations of the culinary program at all the Schutte restaurants. His culinary wizardry has been featured several times at the James Beard House in New York City.

About the Farm

Owned by Jay and Margaret Braymiller, Stillwater Farm is a small family operation located on 32 acres in the rolling hills of Boston, New York. They purchased the farm in 1991 and have lived there with their daughters ever since. They slowly rehabilitated the 200-year-old farmhouse that came with the property and worked diligently to regenerate the long-neglected land. Today, they raise sheep and chickens for market. Their farm is also home to companion animals, including horses, donkeys, and a potbelly pig named Eleanor Pigby. Jay, an architect by day, grew up on a dairy farm learning the principles of livestock husbandry. Margaret, who runs the pediatric oncology department at Roswell Park Comprehensive Cancer Center, is the granddaughter of a butcher and was raised with a deep respect for animals and the nourishment they provide.