Peter Barrett
Last night, winemaker Frank Cornelissen came for a special dinner featuring his wines paired with an eight-course menu. Grown organically on the slopes of Mount Etna in Sicily and made without sulfur, his wines offer a unique "sense of place." Here he is talking to renowned natural wine expert and author Alice Feiring.
Peter Barrett
Speaking of Rhode Island, the marine bounty from that state also featured prominently in this chowder from the most recent menu.
Lady Jayne (that's Jori Jayne to those not yet in the know) has been busy preserving the bounty for the winter and while the Rhode Island squid are fresh and squiggly, she's barreled up a batch of squid sauce.
Peter Barrett
Here's a glowing review in the Albany Times Union from last week, and here's a picture of the butternut squash dish mentioned in the second paragraph:
Peter Barrett
Some new dishes came in recently, allowing for even more plating variations—like this sturgeon and turnip concoction.
Peter Barrett
Little doughnuts with honey for dipping featured on the recent pastry assortment during the weekend breakfast salon.
Peter Barrett
Here's the milk jam again, this time as part of the pre-dessert course: brushed on a plate under a scoop of fior di latte ice cream with toasted hazelnuts and lavender. Both ends of the sweet dairy spectrum—clean to caramelized—throw each other into sharp and flattering relief. And who among us does not enjoy toasted nuts?
Peter Barrett
That's a pretzel roll, aged cultured butter rolled in vegetable ash, and some of Jori's milk jam. The milk jam and several other delicacies are available at Lady Jayne's newly-launched apothecary.
Here's the duck dish from Sunday night: braised leg, spit-roasted breast, spelt cooked risotto-style with red wine, pan-seared cauliflower, and Concord grapes. Decadent yet austere, rich in textures and clean in flavor, this dish may be the first without a green garnish since the beginning—a harbinger of colder days to come. It's hard to imagine a more suitable dish for celebrating the return to sweater weather.
Peter Barrett
The New York Times stopped by the second annual edition of Basilica Soundscape, a music and art festival, which was held this past Friday and Saturday nights in Hudson, NY by our friends at The Basilica. Read here
Tasting Table calls it now - Fish & Game could do for the Hudson Valley what the French Laundry did for Napa Valley.
James Thorne/Cool Hunting
Cool Hunting came upstate to our "homey new outpost" and made friends with our Chutney the Boar. We simply can't wait to have them back over again.
Tony Cenicola/The New York Times
The New York Times stopped by Fish & Game while exploring the region and appeal of city chefs like our very own Zak Pelaccio and Jori Jayne Emde who make the big move upstate.
So many places to go and see, but we're Hudson bound.
Meet our newest cocktail on the menu - She's a Peach, featuring peach infused Pisco.
To a man with a hammer, everything looks like a nail.
- Mark Twain
Fish & Game has now opened its Breakfast Salon on weekends during the summer season from 11am to 3pm.
Our friends at Basilica Hudson present their first annual film festival, BASILICASCOPE (July 18-21, 2013)
BASILICASCOPE digs into the visceral aspects of motion pictures by celebrating films that explore the furthest extremes - from remote landscapes, unconventional perspectives, fanatic personalities, radical examinations of fim's materiality, to the blood and emotion that create it.
BASILICASCOPE presents extraordinary films during its weekend-long summer festival in a reclaimed 19th century factory.
"Not all those who wander are lost."
- J. R. R. Tolkien