Fork and Glass Catering’s dinner follows a private farm tour
On Sunday, Aug. 12, the public is invited to a “Farm Fresh Dinner,” prepared by Mark and Sunny Gandara of Cold Spring’s Fork and Glass catering. The meal will feature Glynwood meat and vegetables. Enjoy Glynwood’s beef in the fire-roasted steaks with parsley-lemon gremolata. Pollo al Mattone, an ancient Etruscan dish in which the chicken is roasted under a brick, will be prepared by chef Mark using Glynwood birds roasted with coriander and fennel pollen.
The menu is subject to change based on availability of vegetables, but, along with the proteins above, the proposed menu is:
Heirloom tomato and summer melon salad with arugula and local feta salad
Organic bulgur, cucumber, tomatoes, fines herbes
Fricasse of squash, corn and basil
Summer bean and potato salad with sherry mustard dressing
Buttermilk biscuit with basil-grilled peaches, whipped housemade ricotta, local honey
Please bring your own wine or beer; sommelier Sunny will be happy to offer wine suggestions if you email her.
For those interested in learning about Glynwood’s pastured livestock and nutrient-dense vegetable methods, there will be a farm tour at 4 p.m., an hour prior to dinner — just meet up at the Main House.
The cost of the meal and tour is $75 per person. Register for dinner by emailing [email protected] or calling 845-265-3338, ext. 101. Be sure to state whether you want beef, chicken, or both. Advance payment is required.
