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A late-autumn harvest dinner from Chef Tobia Buggiani
Chef Tobia Buggiani is coming back to Hartlot Happening with a five-course menu built around the last of autumn's offerings. A dinner made from what's in front of him now: seasonal produce from Finger Lakes farms, cheese from local dairies, ingredients produced in the region, along with what he forages from his own surroundings.
Think of autumn greens and roots, orchard fruits, and the hardiest woody herbs. Every course is made by hand, with the same care and attention that made our October dinner so memorable.
About the Chef
Born in Rome, Italy, Chef Tobia Buggiani began his culinary career two decades ago, driven by the art of making food from scratch with deep respect for local agriculture and culinary tradition. Over the past 20 years—which includes collaborating with farm-to-table pioneer Larry Forgione on artisanal grain and dough development—Chef Tobia has remained committed to cooking in close harmony with regional producers and seasonal harvests.
With his second autumn dinner at Hartlot Happening, he once again crafts a five-course tasting menu around this philosophy. As upstate New York settles into deep fall, the November dinner brings to the table locally sourced, organic, and wild-foraged ingredients— woodland mushrooms, orchard fruits, regional cheeses. Thoughtfully crafted, immersed in regional terroir, expect a meal that celebrates the season and the simple beauty of food made by hand. Guests who know Chef Tobia for his Roman-style pinsa at Adelina's in Ithaca will be delighted that the evening begins with teglia romana, a pan pizza made in similar tradition.
Details
Autumn Dinner
Saturday, November 14 · 6–9 PM
Hartlot Happening
639 Hartlot Rd, Elbridge, NY
$135 per guest
Frequently asked questions
What time do doors open? 5:45 PM.
Where is the dinner held? In the Gallerie at Hartlot Happening, 639 Hartlot Rd, Elbridge, NY, about five minutes from Skaneateles in the Finger Lakes. Weather permitting, we'll have a firepit in the Courtyard to enjoy a first sip.
Is the dinner vegetarian-friendly? Yes. The amuse-bouche features a local cured meat and can be prepared without it. All other courses are vegetarian.
What about other dietary restrictions or allergies?
Because this is a set menu made by hand for one long table, please share any allergies or restrictions when you book. We’ll do our best to accommodate them, though some may be difficult with a seasonal, set menu.
Are there non-alcoholic drinks? Yes. Alongside a curated list of wines, the evening includes a full zero-proof menu.
What is the seating like? Dinner is served at one long row of tables in the Gallerie, so you’ll be seated with other guests. It’s part of what makes these dinners special: conversation flows and the meal feels like a true gathering.
Can I sit with my group? Yes. Guests who book together will be seated together. If you’re coming as a larger party or have a seating request, just let us know when you book.
What is included in the price? $135 includes everything: dinner, sales tax, and service.
Is the space accessible? Yes. There are concrete paths throughout the property, the Gallerie floor is concrete, and one of the two restrooms at Hartlot Happening meets ADA standards.
How do I book? Booking is now open, directly through the Hartlot Happening website.
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