Find your cullinary voice

8/4 - Meet Sylvia & Steve Pryzant

August 04, 2016 11:00 AM - 12:00 PM
Institute of Culinary Education

Stephen and Sylvia Pryzant had dreams of owning farmland in the United States. After living in Israel, they packed up and moved to New York in 1979. A in 1987, they finally bought their first sliver of land in Pennsylvania to make their dreams of farming a reality.

Stephen gained knowledge of farming and a love for livestock by working on a community farm in Israel called a kibbutz. From that experience, he learned that dairy farming was too expensive for a first-timers’ venture, so the husband and wife team chose to start raising veal at Four Story Hill Farm. After hard work spent on restoring their barn, it still could not stand up to the deadly Blizzard of ’93 and the ice storms of ’94. The barn collapsed and the Pryzants lost many of their livestock.

After the devastating loss of the barn and the calves, the Pryzants decided to rebuild Four Story Hill Farm and start fresh. Sylvia studied the ins and outs of raising the unique, milk-fed poulardes from Burgundy, France. She was determined to provide this special type of poultry for chefs in the U.S. seeking this rare kind of poultry. Sylvia picked up the phone and called chefs from all around the country, hoping to make a name for Four Story Hill Farm and their unique, milk-fed poultry.

Chefs Tom Colicchio and Daniel Boulud were the first to jump on board, and still loyal clients to this day. Many others soon caught on such as Thomas Keller of The French Laundry and Per Se, Daniel Humm of Eleven Madison Park, Charlie Trotter, Mario Batali and many more. Today, although still considered a small operation, Four Story Hill Farm sets the standard for high-quality poultry and apple-fed suckling pigs.

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