Sunday Harvest Dinner with Eliza Glaister - July 25, 2021
Price per guest
Limited to 26 guests
3pm - 7pm
New York City and Millbrook-based chef Eliza Glaister is a graduate of The French Culinary Institute with extensive experience at a number of well-known dining venues in the City. Being exposed to various cuisines and cooking styles in her world travels, Eliza believes that the most memorable dining experiences incorporate the freshest, local, seasonal ingredients with simple preparations and a little imagination; this is why she devotes so much effort to building relationships with growers and purveyors in and around the Hudson Valley and how we came to know each other. To learn more about Eliza, go to elizaglaister.com.
For her dinner with us, Eliza will incorporate the abundance of Stonewood Farm’s market garden with local meats from Slow Fox Farm, Quattros Farm, and Hudson Valley Foie Gras Company, and local dairy from Chaseholm Farm, Hoofprint Farm, and Ronnybrook Farm to bring you the elegant yet casual mid-summer menu below.
To purchase tickets for the July 25th dinner, please select the number of tickets you’d like and then click the PURCHASE button. We ask that you read and accept the “fine print” at checkout.
Price per guest
Limited to 26 guests
3pm - 7pm
New York City and Millbrook-based chef Eliza Glaister is a graduate of The French Culinary Institute with extensive experience at a number of well-known dining venues in the City. Being exposed to various cuisines and cooking styles in her world travels, Eliza believes that the most memorable dining experiences incorporate the freshest, local, seasonal ingredients with simple preparations and a little imagination; this is why she devotes so much effort to building relationships with growers and purveyors in and around the Hudson Valley and how we came to know each other. To learn more about Eliza, go to elizaglaister.com.
For her dinner with us, Eliza will incorporate the abundance of Stonewood Farm’s market garden with local meats from Slow Fox Farm, Quattros Farm, and Hudson Valley Foie Gras Company, and local dairy from Chaseholm Farm, Hoofprint Farm, and Ronnybrook Farm to bring you the elegant yet casual mid-summer menu below.
To purchase tickets for the July 25th dinner, please select the number of tickets you’d like and then click the PURCHASE button. We ask that you read and accept the “fine print” at checkout.
Price per guest
Limited to 26 guests
3pm - 7pm
New York City and Millbrook-based chef Eliza Glaister is a graduate of The French Culinary Institute with extensive experience at a number of well-known dining venues in the City. Being exposed to various cuisines and cooking styles in her world travels, Eliza believes that the most memorable dining experiences incorporate the freshest, local, seasonal ingredients with simple preparations and a little imagination; this is why she devotes so much effort to building relationships with growers and purveyors in and around the Hudson Valley and how we came to know each other. To learn more about Eliza, go to elizaglaister.com.
For her dinner with us, Eliza will incorporate the abundance of Stonewood Farm’s market garden with local meats from Slow Fox Farm, Quattros Farm, and Hudson Valley Foie Gras Company, and local dairy from Chaseholm Farm, Hoofprint Farm, and Ronnybrook Farm to bring you the elegant yet casual mid-summer menu below.
To purchase tickets for the July 25th dinner, please select the number of tickets you’d like and then click the PURCHASE button. We ask that you read and accept the “fine print” at checkout.
SUNDAY HARVEST MENU
To start, served family style:
Crunchy Chopped Summer Salad
lettuces, cabbage, cucumber, scallion, green beans, radish, herbs and flowers with cider vinaigrette
Heirloom Tomatoes and Whipped Farmers Cheese
with garden herbs
Homemade Bread
with artisanal butter, pickles, and ferments
For the entrée, three individual small plates served in courses:
Seared Magalista Pork
with Asian greens, radishes, scallions and cucumbers
Spinach and Lettuce Vichyssoise
drizzled with nasturtium oil
Seared Hudson Valley Duck Breast
over whipped beetroot puree, chiffonade of shaved Swiss chard, hyssop flower and berry gastrique