Workshops & Events

Fourth Annual Farm-to-Table Dinner
Benefit for the Pfeiffer Center

Saturday, October 21
Meet & greet in the garden: 5:00pm
Dinner: 6:00pm
$85 per person

Join Mac Mead, Megan Durney, and the Pfeiffer Center interns in the Pfeiffer Center garden for an evening introduction. Then it’s on to Main House for biodynamic canapès on the terrace, followed by a candle-lit sit-down dinner with biodynamic Montinore Estate wines in Threefold Café’s Main House dining room. Here’s a first peek at the menu:

First Course
Roasted Pfeiffer Center Winter Squash Soup
Crostini of Hudson Valley duck confit & apple chutney
2015 Montinore Estate Pinot Gris
Montinore "Red Cap" Pinot Noir

Second Course
Pfeiffer Center Beet Carpaccio
Pickled vegetables, Old Chatham Goat Dairy “Kinderhook Creek” Cheese

Third Course

Cider-Brined and Roasted Grassland Farms Pastured Chicken
Hen of the Woods Mushrooms, Pfeiffer Center root vegetables, apple thyme jus, Pfeiffer Center Arugula Salad


Six-Hour Red Wine Braised Hudson Valley Harvest Brisket
Pfeiffer Center roasted parsnip puree, vegetables “brunoises,” crispy leeks


Pfeiffer Center Fall Farmer’s Bowl
Late harvest vegetables, grilled coarse-ground polenta, sherry & porcini demi-glace, parsley-lemon gremolata

2014 Quartz Reef Pinot Noir, Central Otago, New Zealand
2014 Montinore Estate Chardonnay

Fourth Course
Cheese & Apples
Pfeiffer Wheat Flour Tarte Tatin, Hawthorn Valley Aged Cheddar, Pfeiffer Center Honey & Thyme Ice Cream
2016 Montinore Estate Sweet Reserve Riesling

It’s great food and fellowship — and more! This year's Silent Auction and Raffle give you a chance to bring home some Pfeiffer Center honey, an extra week for your child at Nature Place Day Camp next summer, a bag of flour made from the famous and hard-to-find Pfeiffer Wheat, a 2018 Threefold Pond membership, a Pfeiffer Center workshop, a home rain barrel hand-crafted by the Otto Specht School High School, a bushel of biodynamic apples from Hugh Williams’s Threshold Farm, a bushel of Pfeiffer Center veggies, and more!

This event is co-sponsored by the Parent Council of Green Meadow Waldorf School; all proceeds benefit the programs of the Pfeiffer Center.

SOLD OUT! The 2017 Farm-to-Table Dinner is sold out. If you missed out on getting your tickets, we look forward to seeing you next year!

Volunteer Days

Friday, October 27, 9:00am-12:30pm

On select Fridays from April to October, the Pfeiffer Center welcomes volunteers to pitch in and work along with Mac, Megan, and the interns. It's a great opportunity to get your hands dirty, make new friends, and get a taste of life in the garden.

October 27 is the last Volunteer Day of the season.

Information: For all the details, please visit this page.

Beekeeping for the Future

With Bill Day
Saturday, November 11, 9:00am-5:00pm

If you are thinking about getting honeybees next spring, now is the time to prepare. This one-day workshop will address questions all aspiring beekeepers need to ask as they prepare to embark on this spiritual yet profoundly nature-bound journey. For beekeepers with one or two years’ experience, this workshop is a great opportunity to take stock, ask questions, and learn new perspectives.

The workshop will be organized around the beekeeper’s essential role in nurturing the hive organism. What can we as beekeepers do to create conditions in which our bees can thrive? What are the most up-to-date natural and holistic methods, and how do they work?

Topics covered will include: the biology of the hive organism and the beekeeper’s role in fostering healthy hives • working with different hive designs • sources of bees • siting your hives • biodynamic methods for managing varroa and other health issues • beekeeping as a path to heightened powers of observation and awareness • and much more.

Weather permitting, the day will include a visit to the Pfeiffer Center’s apiary, where we will open some hives and demonstrate techniques discussed in the classroom.

Bill Day has kept bees for more than a dozen years. He is principal beekeeper at the Pfeiffer Center, and also keeps bees at Bluefield Farm in Blauvelt, NY.

Click here to register.

The Agriculture Course:
An Intensive Study of the Origins
and Future of Biodynamics

2018 Focus: White Oak & Chamomile
as Biodynamic Preparations and Healing Plants

With Mac Mead,
Jean-David Derreumaux, Megan Durney,
Harald Hoven, Dr. Steven Johnson,
& Deb Soule

January 12-15, 2018

The Pfeiffer Center's 2018 midwinter intensive study of biodynamics offers participants an in-depth examination of two plants used in making biodynamic preparations: white oak and chamomile. Through a combination of lectures, artistic activities, practical experiences, observation exercises, and conversation we will investigate what qualities give these humble plants their powerful medicinal healing powers.

This long weekend is truly a unique educational and social opportunity to broaden and deepen your understanding of the role of biodynamics in the development of humanity and agriculture. Make plans to join us, and watch this space for updates.


Prefer to pay by check? Click here to download a printable registration form.

Questions? Directions to the Pfeiffer Center, information about housing, and more can be found at this page.

Need more help? Call the Pfeiffer Center (845-352-5020 x120) M-F, 8:30am-4:30pm, or email us at

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