December 7, 2019 @ 5:30PM — 10:00PM
Four great local chefs serve a feast created with the Rondout Valley's bounty!
Join us for an intimate gathering in an historic barn in the heart of the Rondout Valley. We'll celebrate our farmers' bounty with harvest fare prepared by five of our local chefs and perfectly selected wines to complement it all!
We will begin at 5:30 with cocktails and hors d'oeuvres, followed by dinner at 7:00.
Each chef will create inventive hors d'oeuvres, Chef John Novi devised an amazing appetizer, Chef Josh Baur will contribute a delicious fish course, Chef Michael Bernardo will cook sumptuous main courses, The Big Cheese will curate a cheese selection, and Chef Agnes Devereux will astonish us with her pastries and desserts. Wonderful wines will be chosen by Tim Sweeney from Stone Ridge Wine & Spirits.
Champagne reception with hors d’oeuvres by four chefs including apple-smoked Wagyu-cross brisket tasting, Hilltop Farm (Chef Sam Ullman)
Ever-Growing Family Farm Koshihikari Rice Risotto Cake, with Acorn Hill Farm Local Goat Cheese and Davenport Farm Tomato Carrot Sauce (Chef John Novi)
Cioppino (Chef Josh Baur)
Choucroute au Champagne, Braised Boneless Shortribs and Rutabaga Dice (Chef Michael Bernardo)
Vegetarian: Stuffed Sweet Dumpling Squash (Chef Michael Bernardo)
Tasting: Cheese, Tongore Brook Farm Microgreen Salad and Wightman Fruit Farm Lady Apples (The Big Cheese)
Dessert – to be announced (Chef Agnes Deveraux)
Due to availability of local produce, menu may change.