Sunday Harvest Dinner with Chef Nick Detrich | May 18th, 3pm - 7pm
We are excited to welcome Nick Detrich, Chef/Owner of Magdalena in Indianapolis, Indiana to our Cookhouse kitchen. Nick ‘s culinary story began in 2009 when the Indiana native joined the team at Cure, a New Orleans bar largely credited with pioneering the craft cocktail movement in the Big Easy. He became a partner of Cure a few years later and soon after developed his own project, acclaimed cocktail bar Cane & Table. His endeavor garnered accolades from The James Beard Foundation, Tales of the Cocktail Spirited Awards (TOTC), Esquire, Bon Appetit, Garden and Gun, and other publications.
Never one to rest on his laurels, Nick partnered with Konrad Kantor and Chris Hannah in March 2018 to open Manolito, a Cuban bar and café in the French quarter and, the following year, he and Hannah opened Jewel of the South, which has since been listed on the Worlds 50 Best Bars List, won a James Beard award, and several TOTC Spirited awards.
In the summer of 2020, Nick returned to his Indiana roots with his wife Kate after a decade of living and operating successful businesses in New Orleans. His family has a farm 15 miles outside of Bloomington, the perfect location to plant an apple orchard. While waiting for the trees to grow, they realized that they missed certain New Orleans perks “like being able to get a decent bottle of wine”. That lack of access motivated them to open a retail shop. . . and this shop ended up becoming their first restaurant. In 2022, they opened Small Favors, serving wine-based cocktails and small plates. While the restaurant was a long way from the funk and frenzy of NOLA’s French Quarter, Nick was able to focus on his mantra: “Serve the community through nourishing our guests, sourcing locally, investing in local farm partners, paying staff a livable wage, and serving wine from people who think similarly”.
In 2024, he opened Magdalena in the Fountain Square neighborhood of Indianapolis. The cocktail bar and restaurant has a bit of New Orleans flair, with its heart in the Gulf South and its feet firmly planted in locally grown food. Nick will join Chef Kristen in the Cookhouse to bring their love of New Orleans and all things local to our Hudson Valley community. We hope you’ll join us for this very special meal!
To make a donation and reserve a place at the May 18th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.
We are excited to welcome Nick Detrich, Chef/Owner of Magdalena in Indianapolis, Indiana to our Cookhouse kitchen. Nick ‘s culinary story began in 2009 when the Indiana native joined the team at Cure, a New Orleans bar largely credited with pioneering the craft cocktail movement in the Big Easy. He became a partner of Cure a few years later and soon after developed his own project, acclaimed cocktail bar Cane & Table. His endeavor garnered accolades from The James Beard Foundation, Tales of the Cocktail Spirited Awards (TOTC), Esquire, Bon Appetit, Garden and Gun, and other publications.
Never one to rest on his laurels, Nick partnered with Konrad Kantor and Chris Hannah in March 2018 to open Manolito, a Cuban bar and café in the French quarter and, the following year, he and Hannah opened Jewel of the South, which has since been listed on the Worlds 50 Best Bars List, won a James Beard award, and several TOTC Spirited awards.
In the summer of 2020, Nick returned to his Indiana roots with his wife Kate after a decade of living and operating successful businesses in New Orleans. His family has a farm 15 miles outside of Bloomington, the perfect location to plant an apple orchard. While waiting for the trees to grow, they realized that they missed certain New Orleans perks “like being able to get a decent bottle of wine”. That lack of access motivated them to open a retail shop. . . and this shop ended up becoming their first restaurant. In 2022, they opened Small Favors, serving wine-based cocktails and small plates. While the restaurant was a long way from the funk and frenzy of NOLA’s French Quarter, Nick was able to focus on his mantra: “Serve the community through nourishing our guests, sourcing locally, investing in local farm partners, paying staff a livable wage, and serving wine from people who think similarly”.
In 2024, he opened Magdalena in the Fountain Square neighborhood of Indianapolis. The cocktail bar and restaurant has a bit of New Orleans flair, with its heart in the Gulf South and its feet firmly planted in locally grown food. Nick will join Chef Kristen in the Cookhouse to bring their love of New Orleans and all things local to our Hudson Valley community. We hope you’ll join us for this very special meal!
To make a donation and reserve a place at the May 18th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.
We are excited to welcome Nick Detrich, Chef/Owner of Magdalena in Indianapolis, Indiana to our Cookhouse kitchen. Nick ‘s culinary story began in 2009 when the Indiana native joined the team at Cure, a New Orleans bar largely credited with pioneering the craft cocktail movement in the Big Easy. He became a partner of Cure a few years later and soon after developed his own project, acclaimed cocktail bar Cane & Table. His endeavor garnered accolades from The James Beard Foundation, Tales of the Cocktail Spirited Awards (TOTC), Esquire, Bon Appetit, Garden and Gun, and other publications.
Never one to rest on his laurels, Nick partnered with Konrad Kantor and Chris Hannah in March 2018 to open Manolito, a Cuban bar and café in the French quarter and, the following year, he and Hannah opened Jewel of the South, which has since been listed on the Worlds 50 Best Bars List, won a James Beard award, and several TOTC Spirited awards.
In the summer of 2020, Nick returned to his Indiana roots with his wife Kate after a decade of living and operating successful businesses in New Orleans. His family has a farm 15 miles outside of Bloomington, the perfect location to plant an apple orchard. While waiting for the trees to grow, they realized that they missed certain New Orleans perks “like being able to get a decent bottle of wine”. That lack of access motivated them to open a retail shop. . . and this shop ended up becoming their first restaurant. In 2022, they opened Small Favors, serving wine-based cocktails and small plates. While the restaurant was a long way from the funk and frenzy of NOLA’s French Quarter, Nick was able to focus on his mantra: “Serve the community through nourishing our guests, sourcing locally, investing in local farm partners, paying staff a livable wage, and serving wine from people who think similarly”.
In 2024, he opened Magdalena in the Fountain Square neighborhood of Indianapolis. The cocktail bar and restaurant has a bit of New Orleans flair, with its heart in the Gulf South and its feet firmly planted in locally grown food. Nick will join Chef Kristen in the Cookhouse to bring their love of New Orleans and all things local to our Hudson Valley community. We hope you’ll join us for this very special meal!
To make a donation and reserve a place at the May 18th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. PLEASE NOTE: WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.