Sunday, Apr 23rd , 2023
6:00 pm - 9:00 pm
Rose Hill Team
Rose Hill Farm
19 Rose Hill Farm
Red Hook, NY 12571
Gather around the dinner table with Farm2ChefsTable to showcase the spring bounty of the Hudson Valley with Rose Hill Farm Wine and Cider!
Farm2ChefsTable is partnering up with Rose Hill Farm to bring a unique, five-course Cider and Wine Dinner to the Hudson Valley. The menu (below) is designed with pairings by Rose Hill Farm, a low-intervention wine and cider producer that showcases an honest expression of the Hudson Valley and a natural extension of its holistic orchard practices.
The optional wine and cider pairing is not included in the dinner ticket price and can be purchased separately. A non-alcoholic pairing, including specialty mocktails, is also available. Rose Hill Farm will also be offering its full bar menu, available a la carte. Please note all Rose Hill Farm wine and cider dinner pairings are gluten free and crafted without fining agents or added sulfites.
To purchase tickets, click here. Please note this is a limited capacity ticketed event; reservations must be made in advance. The Taproom will be closed to the public for the entire evening.
Dinner menu:
* Potato ramp soup with pickled foraged ramps, upstate abundance potato (paired with Kitchen Sink 2021, Rose Hill's signature extra bubbly Pét-Nat cider, which features bright notes of freshly harvested apple with lively citrus and a semi-tropical finish).
* Cast iron roasted beets with housemade creme fraiche, celery, rhubarb mostarda (paired with Bandwagon 2021, a cider/grape skin co-ferment. This sparkling wine offers lots of red fruit and a touch of oak).
* Hudson Valley steelhead trout cooked over applewood, morels, fava bean (paired with Bucket Hat 2021, a wild foraged cider, chewy with big tannins and acid, fruity tones of apple skins and dried mango mingling with autumnal notes of hay and toffee).
* Cherry wood smoked pork cracklin’, kale, smoked sunchoke, cider jus (paired with Prologue 2021, a cider blended across our first four harvest years, a perpetual layering expressing the Rose Hill Farm terroir. Touch of sweet, sour and oak).
* Confit apple spruce shoots, pine Bavarian creme (paired with Cryo Cider 2018, a naturally fermented ice cider, high ABV dessert wine that shares characteristics with fine European aperitifs. Rich caramelized apple, bright acidity).
Yes, Chef Nicholas can accommodate vegetarians, dietary restrictions and food allergies. Please send him an email with questions or to relay preferences, so he can prepare in advance.
Timing:
6 p.m., Arrive, meet and greet fellow guests, welcome toast.
6:30 p.m., Dinner commences!
8-9:30 p.m., Linger over a cocktail or digestif. Taproom will remain open late for dinner guests!
Get to know Farm2ChefsTable:
Chronogram writer Emma Cariello writes: "Chef Nicholas Leiss has been attracted to the kitchen since he was a small child on a stepstool cooking beside his grandmother. His passion for cooking led him to the Hudson Valley’s Culinary Institute of America. After graduating in 2010, Leiss cooked at restaurants all over the world from Denmark to Manhattan. While working at Michelin-rated establishments in New York City, like Gunter Seeger and the now-closed Colicchio & Sons, Leiss continued to live upstate. And more and more, he noticed the Hudson Valley’s bounty creeping into Manhattan kitchens. He took to calling the Hudson Valley the “bigger apple,” for this abundance of farm-fresh produce, dairy, and meat. "'We have foragers, farmers, and artisans all right here. Let’s highlight that!'"
Read the entire article at Chronogram: Nicholas Leiss brings love of Hudson Valley Cuisine to Life
Explore Chef’s website/food blog: Farm2ChefsTable
And drool over his Insta photos: @food_of_nicholas_leiss and @farm2chefstable
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