I serve straight-forward food that strives to let great ingredients speak strongly. My ideas are informed by many of the great world cuisines, as well as many of the chefs I have had the privilege of working with. I feel a strong commitment to serving food that is nourishing as well as being delicious. An emphasis on whole grains, vegetables, and pastured meats informs my cooking; I strive to highlight the natural flavor of responsibly produced foods.
I’m very comfortable accommodating restricted diets. If you let me know about your needs ahead of time, you can trust I’ll keep you safe and make you something great.
Hearth and Cellar dinners are fun, relaxed events. We let the food do most of the talking, and will make sure that you have what you need without hovering or fussing. I try hard to encourage guests to engage with one another as well as with the meal. My goal with every dinner is to bring together an interesting group of people to participate in a relaxed feast.
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We’re hosting an intimate Sunday Supper on December 3rd at Lento Restaurant. Join us for a four course menu (presented below) that celebrates the shifting season with hearty dishes and the best of autumn’s bounty. We’re excited to offer free samples of wines produced at Wineworx, a local company that teaches the art of home wine making using NYS grapes and fresh juices from all over the world.
For more details and to buy tickets, go to our event page. See you at the table!
If you’re interested in having Hearth and Cellar help you host a holiday party, or would like us to host yours, please email me. I have limited available time, but would love to help you have a memorable gathering.
Sunday December 3, 6PM at Lento Restaurant
cranberry-ginger sauce and whipped goat cheese
Pan-fried Salmon Cake
crispy potatoes, fennel salad, and black olive aïoli
wilted winter greens, roasted kale sprouts, Brussels sprout leaves, mandarin orange vinaigrette, sprouted lentils, and fried capers
–add dry-cured Fisher Hill Farm duck breast: $5–
Autumn’s Harvest Beef Osso Bucco
parsnips & carrots, wine & garlic jus, and parsley gremolata
Rye Berry Risotto
roasted mushrooms, Delicata squash,
Camembert cheese, and apple
Hazelnut Pound Cake
pear semifreddo and warm chocolate-caramel sauce