I’ve been teasing you for months about my seemingly impossible quest to dine during this year’s World Fantasy Convention at a particular restaurant, one which I’ve avoided mentioning by name so as not to jinx my efforts. I first reached out to the restaurant on January 17, 2014—yes, 21 months ago, and even then I worried that wasn’t enough lead time—as soon as I realized Earlton, New York was only an hour away from Saratoga Springs.

What’s in Earlton? I received word a few hours ago from an extremely helpful and patient reservations manager that I was able to get a table for six the day after the con ends, so now it can be told—next month I’ll have the privilege of paying a visit to a place Eater called “what might possibly be one of the toughest reservations to get in the world”—Damon Baehrel. Some have waited as long as five years for a table, and as the restaurant site reveals, they’re so backlogged they’ve decided to no longer accept new reservation requests.

Since April 1, 2014 Damon has given me the OK to take a break from accepting NEW reservation requests for an extended period in order to process/organize the huge influx that came in by that date. Recent National/International media coverage has resulted in us being completely inundated and overwhelmed with requests from around the world. As we will not be processing any new requests for the time being, we will not be keeping your contact info/reservation request details on file if you do send one. Please check back here every few months as we will post here when we will begin accepting new requests again.

That day has not yet come.

What makes Damon Baehrel so fascinating aside from the taste and exquisite presentation of the food is that not only is its eponymous owner the sole employee—meaning he is chef and server both, so that the few diners per seating are alone with him in the building for the 5+ hours meal—but on his 12 acres, he has personally foraged or farmed all the ingredients used in the meal, down to the cheeses, flours, and oils, as the site further explains.

In addition to the cultivated and native ingredients from our Sagecrest Native and Organic Gardens and property, all of the cheeses, cured meats, flours, vinegars, pressed oils, breads and butters (including cow, goat and sheep varieties) are hand prepared by Damon. Chef/Grower Damon partnered with a nearby organic farm long ago to raise these and other livestock, and whole animals have been utilized for the charcuterie and meat courses since day one. East coast seafood is personally selected by Damon for the popular seafood and vegetable courses. Damon also make all of the so-called “pantry” ingredients…including Fresh pressed Grapeseed oil, Sunflower oil, Nut oils. Flours: including Cranberry Bean Flour, Fava Bean Flour, Acorn & Hickory Nut Flour, Spruce & Pine Flour. (just to name a few) as well as over 60 Homemade Vinegars. Hundreds of powders & flours he creates to highlight his original Cuisine, Partridge Berry, Wild Fiddlehead Ostrich Fern, Smoked Cedar Berry, Wild Sorrel, Gem Studded Puffball Mushroom, Dandelion Root, Hickory Bark, etc. are just a few of the many ever changing tastes you will get to experience. There is no other Dining experience like this anywhere in the World!

Talk of terroir!

How excited was I to hear the restaurant would hold a special seating for my party of six on a day it’s usually closed? As I tweeted earlier, “AAAAAAAAAAAAAAAAAAHHHH! AAAAAAAAAAAAAAAAAAHHHH! AAAAAAAAAAAAAAAAAAHHHH!”

For those who haven’t already gone all TL;DR on me, here are a few videos to help you understand my excitement.

Check back next month when I’ll fill you in as much as I can about my experience. There’s be no pictures, though, for as the site states: “No cameras or recording equipment are permitted in the Restaurant.” My words will have to be enough. But, hey—I’m a writer.

Even so, based on what I’ve learned of Damon Baehrel so far, I can tell the challenge will be daunting. Still, I promise to do my best. I only hope I can remember and convey the details of the dishes as well as this guy did.