Executive Chefs from famous restaurants and resorts have sent in their most wanted recipes. B&B’s have shared their homemade favorites. The community of Saratoga Springs and the surrounding counties sent in award winning recipes. It’s all here throughout the pages of this extraordinary cookbook; Saratoga Grazing!
As you begin to read and prepare the delicious recipes, you may well experience a taste of history in Saratoga Grazing. The author’s mission is to take the readers back to the nineteenth century and introduce them to the chefs, their secret cooking techniques, their claims to fame, and the extravagant manner in which the cuisine was prepared for the blue bloods of the racing society, movie stars, politicians and high-ranking officers.
How did the Travers Stakes get its name? What filly won the first race? What colt won the first Travers? The author could not resist listing the horses that grazed, ran, and won the Travers stakes; while incorporating intriguing history of the racetrack and the three turf experts who formed a racing association and made the first racetrack in America what it is today; a Saratoga institution, the oldest stakes race in America!
Tricia O’Hara will take you through the Gay Nineties, Saratoga’s golden years. Part of Saratoga’s legend was the quality of its dinners and the famous people who came to Saratoga to dine and play. These personalities are in the book. How does the author bring you back to the present? Take this fascinating journey, read and enjoy Saratoga Grazing!
Ms. O’Hara lives in Arlington, Virginia. Her diversifi ed background includes serving on several Presidential Commissions, working for the U.S. House of Representatives, and operating her own companies in Arlington, as an entrepreneur, event planner, publicist and freelance writer.
During 2004-2005, she wrote a column entitled “In My Travels”, published weekly in a local newspaper, wherein she critiqued local restaurants.
Tricia’s experiences led to authoring Saratoga Grazing, her first published cookbook, which will be followed by several more regional cookbooks from around the U.S. and abroad.