Learn about Jori's 'inspiration' for the tequila 50 50. This cocktail will help you embrace spring as it is best after a day in the garden and especially rewarding if caught in a storm.
Fire. Oysters. First Kids of Fish & Game Farm. Read about what's been happening this season.
Chefs Feed gets Zak to talk about his first influences, leaving New York city and beginning Fish & Game in the Hudson Valley. Much thanks to CFN for including his story on the Roots series.
See what inspires Fish & Game's Zak Pelaccio in this beautiful culinary portrait by Jon Watts.
A big thank you to the Northern Chef's Alliance and everyone who stopped by the Fish & Game farm for our culinary celebration Play With Fire. We had such an amazing blast cooking and playing music, we can't wait for next year.
Last week's dish of slow-smoked lamb loin with roasted carrots and flowers (day lily, nasturtium) on a porridge of local rice and einkorn wheat offered meaty satisfaction in a nimble form. More recently, the lamb has been braised shoulder, shredded and served alongside the flowery porridge in separate bowls: these undulating brown examples, newly arrived from Romulus Craft in Vermont.
NORTHERN CHEF ALLIANCE FarmOn! MOVEABLE FEAST BENEFIT DINNER - Sunday, August 17th, 2014 - 10 Celebrity Chefs gather from the US and Canada at Fish & Game Farm in Claverack NY with 5 open pit fires and whole spit roasted meats from local family farms.
For more information or to purchase tickets, click here.
Behold, the very first Fish & Game prosciutto, fifteen months after its introduction to the cure. It's ready to eat, and sublime, so come and get your ham on.
The season's first asparagus from Samascott Orchards with kimchi brine hollandaise, cured pork belly, and chervil, now appearing on the new lunch menu at a Fish & Game near you.
Tomorrow, May third, beginning at 2:00PM, Kentucky Derby Day will commence at Fish & Game. Come celebrate in fine style: dress like an adult (wear a hat) and get your Julep on. What could possibly go wrong?
The pre-dessert for the last few weeks has been this ultra-luxe take on grilled cheese: rye brioche, Consider Bardwell Farm cheese, Fish & Game's own maple syrup and cultured butter emulsion. On the side, kohlrabi sauerkraut mixed with fresh grated apple.
Tomorrow's Valentine's menu features this dark chocolate ganache on a rye/spelt/flax crust that Walter Grohs, baker extraordinaire, developed recently. That's preserved rhubarb and Hawaiian black salt on top.
We haven't given much love here to the bar menu, so herewith a remedy. This is a bowl of posole made from heirloom corn, nixtamalized and cracked in a mortar, then simmered with pork stock and gilded with two kinds of lamb sausage plus lamb loin slow-cooked on the high shelf over the grill. Supplies are limited, so act now.
The tomato soup with lamb pancetta and pasta from the last week of July has been declared one of the ten best restaurant dishes of the year by Food & Wine.