Yes we do! Great tasting local milk from a farm in Salem N.Y. The McEachron family has been farming for over 100 years, the old-fashioned way. They grow their own feed for their cows, recycle the manure for fertilizer, do not use growth hormones or antibiotics. Taste the difference, rich clean milk. The reduced fat milk is so good it tastes like whole. The milk is only sold in a 275 mile radius from where it is made and it goes from cow to bottle in under 8 hours! This is the milk we use for our cooking, coffee, and for sale in our store. I was won over from the first sip, and I was also won over by the price, very affordable for such a premium product. What could be more satisfying than supporting your local farmers and getting a great tasting product? Come pick some up today.
We were just asked to provide a “farm-to-table” recipe for a local magazine called VISITvortex and of course we knew that we had to create something with the fresh produce we’re getting in every day from our local favorite Gills Farm in Hurley, New York. I turned around to ask our chefs what they had in mind and Jonathan had just put out our plat du jour today, Fresh Trout with Olive Salad (inspired by Muffuletta Olive Salad Recipe from New Orleans).
We make our own version of “Gardiniera” with the beautiful tri-color (purple, green, and white) cauliflower from Gills Farm. Cut the cauliflower into similar sized florets and blanch. Then lightly toss with red wine vinegar and cool. Insert this simple version of Gardiniera in the following recipe to create the topping you see for the trout.
Muffuletta Olive Salad
1 1/2 Cups Picholine Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, chopped
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano (from our garden) or 2 tsp. dried
1/4 Cup Pimientos (Roasted red peppers)
1 Tbsp. Green Onions, thinly sliced
1 finely diced jalapeno pepper
Kosher Salt & Freshly Ground pepper to taste
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
Extra Virgin Olive Oil about 1 – 1 1/2 Cups
Finely mince first 11 ingredients and then combine with the red pepper flakes, olive oil, vinegar, salt and pepper. Mix thoroughly, let stand for one hour for flavors to marry.
This is a great condiment for grilled fish, steak, chicken or as in New Orleans – on a sandwich – Muffuletta or otherwise!
In case you wondered what happened to our frequent blog and Facebook posts – catering season happened!! Wow! We had a fabulous summer season helping make people’s dreams come true with delicious and festive wedding celebrations and parties big and small. In the next few weeks we’ll be sharing some of our favorite photos and recipes from the summer. Today’s post is a slide show from last week’s wedding at Opus 40 in Saugerties: a perfect weather day, behind the scenes watching the chefs make salads, Tartan themed place setting, and grand finale Red Velvet wedding cake.
Mitzie and Ed’s Wedding at Opus 40
September 18, 2010
Artisinal Cheese Platter
Shrimp Cocktail Platter
Pulled BBQ Pork and Cornmeal Tartlets, jalapeno mayo
Tuna Tartare in Cucumber Boats
Smoked Salmon Canapes on White Wine Biscuits
Moroccan Chicken Salad in Phyllo Cups, red tomato jam
Arugula and Radicchio Salad
Certified Angus Beef Tenderloin, garlic aioli and au poivre sauce
Catskill Mountain Trout with lemon, caper, and chive sauce
Brown Basmati Rice and Lentil Pilaf
Chef’s Seasonal Vegetable Medley
Bread and Butter
Red Velvet Wedding Cake
with custard filling, vanilla butter cream frosting
Catskill Mountain organic coffee service
Posted in Catering, Uncategorized, Weddings
Tagged catering, Hudson Valley, local smoked salmon, New York, Opus 40, red velvet cake, Saugerties, tuna tartare, Wedding
Spring has sprung early this year! Record temps and gorgeous sunshine surprised our favorite farmers at Gill’s just down the road in Hurley. They’re harvesting their first crop of the season and WE are the beneficiaries! Spring’s first asparagus – hooray!
Come in and share the joy – take some home for dinner tonight. It’s lightly steamed with shallots, tarragon, sea salt and extra virgin olive. Simple perfection.