DINNERS
We're passionate about bringing people together in celebration of the region's culinary bounty. Each dinner is a collaboration with celebrated chefs who bring talent, craftsmanship and their unique POV. We aim to highlight the produce grown here and by the many talented purveyors in the area. For each dinner we style the barns with flora growing on the property and collaborate with local makers and creatives.
PAST
THE MODESTOS
Open-fire masters Norberto Piattoni and Gavin Runzel created a traditional Argentinian Asado featuring produce sourced from the farm. We started this outdoor evening with a guided property tour and vegetable sampling in our garden, followed by a 3-course feast under the stars. Menu highlights: hang-roasted short ribs with chimichurri, charred beets, rescoldo eggplant in tahini sauce. Their dessert of fire-roasted grilled peaches served over dulce de leche and topped with whipped creme fraiche was one for the books. MORE
CAMPO by TONY ORTIZ
CAMPO was a standout evening on the farm. This dinner was a calebration of Latinx excellence with chefs Tony Ortiz, Maricela Vega, Gerardo Gonzalez, Pri Aguilar, Romina Ruiz and Antonio Ramirz.
A peak summer celebration in which six chefs showcased generational knowledge of cooking outdoors utilizing earth, water, and fire. Our largest event to date, this festive evening included a visually stunning cooking demonstration and ended with beverages around the fire pit. Menu highlights: sweet corn tamales, clay-wrapped trout and cast-iron Mexican cornbread.
EDY’S GROCER
A Lebanese culinary experience prepared over open fire by Chef Edy Massih. We’re longtime fans of Edy’s celebrated Brooklyn cafe Edy’s Grocer, and were excited to welcome him for a family-style feast highlighting Lebanese flavors and cooking methods. The evening featured Edy’s signature mezze brown paper board and an abundance of exceptional dishes inspired by our harvest. Menu highlights: charred corn and hallouni salad, charcoal lemony toum chicken and a dessert we’re still dreaming about: a rosewater pistacho mouse paired with a deconstructed baklava.
LEE KALPAKIS of COPPERHEAD
A colorful and spirited Greek lamb roast dinner party. This feast celebrated the very best Hudson Valley-sourced ingredients with an open-fire, open-air, family-style dinner and natural wine pairing on the farm. Chef Lee and team created an abundant spread including traditional Greek dolmas, lamb roasted on a spit and crispy chicken-fat potatoes.
PIERCE ABERNATHY FOR BON APPETIT
A friends and family feast and photoshoot for Bon Appetit’s May 2023 Sustainability Issue. A snowy February night was made brighter by creative vegetarian dishes including a beet and mushroom miso ragu, fried caper and artichoke toasts and a chocolate mousse.
BLACK DOT
A produce-forward Italian meal from chefs Margrit Wentzel and Sal Carbone of celebrated local cafe Black Dot. Menu highlight: we’re still thinking about their vibrant crudites, salad and butter board made vibrant by our edible flowers, and handmade pumpkin ravioli.
UPCOMING
Sign up for our mailing list below to receive advance announcements, and stay tuned on our instagram for updates!