Explore our culinary side and indulge your taste buds… Sullivan Catskills Farm to Table Week celebrates our local farmers, chefs, distillers, brewers, and wine and cider makers. Friday, September 20 through Sunday, September 29, we invite you to explore our eateries, places, and spaces highlighting local and regional food and drink. Some are committed to sourcing year-round while others will feature select cocktails, entrees, and bites.
Read through the offerings, make a reservation and feel good about supporting one of our most important resources – our farms.
Sullivan Catskills Farm to Table Week
Hilly Acres Farm Fest
Saturday, September 21 • 11am-4pm
Hilly Acres Farm Fest offers the perfect opportunity to know thy food, know thy farmer. Chat with Andy, Tanya, and Chris Hahn to learn all about the life of the chickens, pigs, and cows before their “one bad day.” Take the kids on a hayride, test your strength in the hay bale toss, listen to live music and enjoy local food. This free, family-friendly event is full of fun and learning. Before you leave, stock up on steaks, chops, sausage, eggs and more.
Farm to Table Dinner at Bethel Woods
Saturday, September 21 • 6pm
Taking place in their open-air Market Sheds, overlooking the original Woodstock Festival field, Bethel Woods Center for the Arts will offer a delectable farm to table dinner served family-style. Sourcing from 5+ regional farms, you’ll enjoy a variety of dishes including Corn & Potato Chowder with Basil Pistou, Grilled Spatchcock Chicken, and Blueberry & Raspberry Cinnamon and Cardamom Crumble with Vanilla Bean Ice Cream – just to name a few. If you enjoy bluegrass, folk, and roots music, grab tickets to see Chris Thile (that same night) in the Events Gallery.
The Farmhouse Project’s Terrain & Table
Saturday, September 21 • 4-8pm
The Farmhouse Project’s Terrain & Table Dinner series is nothing short of magical – a farm to table dinner to remember for a lifetime! Held at SUNY Sullivan’s Hope Farm, Chef Cheryl Perry of Red Barn Studio and forager Laura Silverman of The Outside Institute will take to the kitchen to showcase the unique flavors of the Sullivan Catskills. Meet old friends, make new friends. Come solo or bring your tribe – there’s no shortage of community around this table set for 100+.
The Harvest Festival at Bethel Woods
Sundays, September 21 & 28 • 11am-4pm
Celebrate the bounty and talent of the Sullivan Catskills and the surrounding region – visit The Harvest Festival at Bethel Woods! With only two dates left, this is your last chance to shop 100+ vendors, including a farmer’s market, craft and artisan goods, specialty food, beer, wine, spirits, and more… Plus, there’s live music, a creative learning tent, and corn and hay mazes. No fee to attend – just $3 to park.
Narrowsburg Honeybee Fest
Saturday, September 28 • 11am-5pm
Stroll down Main Street Narrowsburg as you learn about bees and taste local honey. The 5th Annual Narrowsburg Honeybee Fest features food, crafts, and exhibits including a live honey extraction. This family-friendly event focuses on the world’s most important pollinator, the honeybee.
1131 South Road, Wurtsboro
One of the coolest spots in the Sullivan Catskills, Bashakill Vineyards features not only incredible wine but farm to table fare too! What began with some land, a loose plan, a desire to leave a day job, and a trip to Napa, California, grew into an idea that would lead to a vineyard in Wurtsboro, NY on the immediate outskirts of the Bashakill Wetlands. That was in 2005… Fast forward to present day… Owner and winemaker, Paul Deninno meets the love of his life and cater extraordinaire, Samatha Ferris. This wine and foodie duo combined forces and create an atmosphere worth experiencing. Live music, family-friendly vibes, unbelievably good farm to table food (featuring 9+ farms/producers), fantastic wine and innovative cocktails using only local spirits – a super combination for a weekend in the Sullivan Catskills. Reds, whites, rose – sample them all and take home your favorites.
During Farm to Table Week, they’re featuring a special Pork Banh Mi Taco (smoked on-premises with grapevine wood), topped with Hoisin sauce, homemade organic kimchi from organic veggies, topped with organic cilantro scallions, and homemade Sriracha (made from organic peppers from their garden). Order the featured cocktail too…The All-Day Fisherman – crafted from local Prohibition Distillery gin, farm-fresh muddled cucumbers and mint, lime, and tonic water with agave and handpicked quinine. There’s plenty of small bites/snack options, more farm to table taco varieties, and from-scratch ice cream made with local milk. You will not be disappointed!
5 Horseshoe Lake Road, Kauneonga Lake
Benji & Jake’s began with a vision… Benji was working on a degree in sustainable agriculture and green building in Vermont. Jake was learning to bake bread in Jackson, Wyoming. Once Benji was ready to return to his roots in Bethel, Jake was ready to join him. The duo built a wood-fired oven on an old jet ski trailer, selling pizza at farmers’ markets and events. Very quickly, demand grew and they knew it was time to expand. So, they built Benji & Jake’s overlooking beautiful Kauneonga Lake.
Benji & Jake believe it’s important to give customers a chance to enjoy a sample of the bounty of our region and the state of New York as a whole. Whenever possible they source from local vendors and run specials to reflect seasonal delicacies. In Spring, they’ll source ramps and garlic scapes from a local farmer (less than 6 miles away) for their “Rampway to Heaven” and “Escape to NY” pizzas, and potato ramp soup. One of their special pies right now is the “Terrapin Station” which features pickled green tomatoes made by a producer in New Jersey. Their housemade tofu triangles showcase tofu made in Ithaca.
With over a dozen farm, food, and libation producers, Benji & Jake’s is definitely a must-try, especially when visiting the Bethel area. They have respect and admiration for sustainability and the craft of working the land. They like supporting local agri-business as often as possible, and they wholeheartedly believe the more successful their neighbors and the region are, the more successful they’ll be as well.
33 Lower Main Street, Callicoon
Nestled in the quaint town of Callicoon, sits Cafe Adella Dori – serving delectable farm to table fare year-round. Chef/owner, Eva Barnett, draws on her experience both as a cook in various restaurants and as a field hand on organic farms. In 2016, Eva wanted to create a cafe that would combine old-world graciousness with Catskill freshness. Sourcing from 14+ local producers and artisans, Eva is well-known and appreciated by our farming community for her commitment to local. Cafe Adella Dori is a hot spot for breakfast and lunch – serving up favorites like The Breakfast Sandwich made with Hilly Acres Farm eggs and meats, Grilled Cheese with housemade Kimchi, and hot beverages like The Bees Knees. You’ll also find Cafe Adella Dori serving savory and sweet treats at Hilly Acres Farm Fest (just in case you can’t get to the cafe).
When we asked Eva to explain what farm to table means to her, here’s what she had to say… “Of all the things that need to be mended in this world, I believe I can be a part (however small) of a shift towards a more sustainable food system. To me, this means learning about one’s local agriculture, engaging with the growers and exploring the world of cooking as the seasons change along with available ingredients. When a person buys from their local farmers and makes that relationship the basis of their meals, their physical well being is nurtured, the local economy is strengthened, one less factory farm is supported, one less Monsanto product is supported, one more seed is saved and shared with another generation. By choosing to have a menu that aims to reflect this I hope that at least one person becomes inspired to do the same.”
15 Upper Main Street, Callicoon
Located at the newly renovated Olympia Hotel, Callicoon Brewing Co. overlooks the quaint town of Callicoon. Grab a seat at the bar, there’s a wide variety of NY State beer and cider on tap – local wine and spirits too. On the menu, you’ll find everything from wings to baby back ribs. They incorporate local farm-fresh ingredients, sourcing from 5 local/regional producers. “We have a symbiotic relationship with farmers, they come in to drink and eat – we buy their products. It’s only natural to use products locally available.” Says Patti Morrhead, owner/operator.
1 Depot Road, Cochecton
When Josiah Early and Ezekiel Miller, friends for over two decades, relocated to the Sullivan Catskills, they knew they wanted to share their love of craft cocktails and good food with our local community. So, they purchased an actual fire station and revamped it into one of the local favorites – The Cochecton Fire Station. Wood-fired comfort food, house-made sodas, and classic cocktails sourced from 8+ producers and artisans. Their menu is fun and innovative featuring $5 dishes on one side and not $5 on the other side. Crispy Chicken Thighs, Mac & Cheese, Cedar Plank Trout, and Roasted Romaine are just a few of the “must try’s”. On the drink side, you’ll want to order an Ornery Old Fashioned – named after local farmer and organic pioneer, John Gorzynski of Gorzynski Ornery Farm in nearby Cochecton Center.
When asked how committed they were to sourcing from local farms, Josiah promptly replied “Fully committed. In its most basic form, farm to table means keeping money local – once money leaves a community it never comes back. We use the products of our community as much as we possibly can. We use all local produce and let our farmer source the non-local items (i.e. citrus) for us, making our farmer the middleman instead of the large corporate food supply chains. We live in such a bountiful area, any other approach seems like a huge mistake.”
Foster Supply Hospitality: The Arnold House, The North Branch Inn, The DeBruce Club Room, The Cabin at Hessinger-Lare, Piccolo Paese Ristorante Italiano
Foster Supply Hospitality has taken the Sullivan Catskills by storm. With four boutique hotels (plus two more in the works) and six restaurants, it’s no wonder Esquire, Conde Nasté, GQ and many others praise them regularly for being at the top of their game. Sims Foster and Kirsten Harlow Foster, couple and co-founders, are not only invested in growing tourism and the local economy, but they are also two of the most down to earth people you’ll ever meet. Their restaurants embrace local ingredients that are rooted in our sense of place and strive to honor our area’s heritage. They believe hospitality is a gift and that they have the responsibility and privilege to affect positive change around us. They believe in the simplicity of gathering around a table for a meal, prepared and served by people who take great pride and care in their work.
The Arnold House
839 Shandelee Road, Livingston Manor
The Arnold House Tavern menu features an array of comfort food and local ingredients – including trout from our world-famous rivers and hearty venison stews. Play a round of pool, turn on the jukebox. The vibe is laid back and easy going.
The North Branch Inn
869 North Branch Road, North Branch
Simple food in a comfortable atmosphere that embraces communal dining – that’s what they’re serving up in The Bar Room & Restaurant at The North Branch Inn. Whether you stop for brunch or dinner, you’ll be treated to a delightful meal made with local ingredients. Bonus – there’s a 100+-year-old bowling alley in their small, open kitchen. Throw a strike while you wait or stay for cocktails afterward.
The DeBruce Club Room
982 Debruce Road, Livingston Manor
The DeBruce is known for its high-end lodging and dining but one of their best-kept secrets is The DeBruce Club Room – an informal setting with intimate seating, and a roaring fireplace to keep the crisp country chill at bay. The menu is inspired by Chef Aksel’s French culinary roots. Gougéres, Croque-Monsieur, Steak Au Poivre are just a few of the specialties you’ll want to try.
The Cabin at Hessinger-Lare
495 Hessinger-Lare Road, Jeffersonville
Life is better at The Cabin. That’s the motto of local hotspot, The Cabin at Hessinger-Lare. Tucked away on a country road, sits this true hand-hewn log cabin with a laid back, family-friendly vibe, pub fare, and cold beer. Locals and visitors alike appreciate its humble roots and good company. During Farm to Table Week, they’ll be showcasing some farm fresh specials – stop in and give them a try!
Piccolo Paese Ristorante Italiano
2071 NY-52, Liberty
Founded in 1998, Piccolo Paese Ristorante Italiano has been noted as one of the top restaurants in the Sullivan Catskills. Executive Chef Baco Vulaj is quite talented and his food is incredible. Having him whip up dishes tableside is always a treat. Appetizers to dessert, it’s an experience. Earlier this year, Foster Supply Hospitality took over ownership and operations. They revamped the entire interior and worked with Chef Baco to create a new menu that embraced the past while adding fresh dishes. If you love Italian, visit and ask for their Farm to Table Week specials.
20 5th Street, Narrowsburg
On the banks of the Upper Delaware River in Narrowsburg, sits one of the top farm to table restaurants in the Sullivan Catskills – The Laundrette. Known for their wood-fired, naturally leavened (aka sourdough) individual pizzas, inventive salads and vegetable dishes, killer cocktails and homemade desserts, you’re lucky to land a table in peak season. Owners, Trish and Phil South, are fully committed to local/regional sourcing with a producer list of 50+. From lettuce to libations, there’s no shortage of local here.
“We try and source everything we can from local farms and producers. We are very passionate about the local food movement, not only because we are really worried about climate change and the environment, but also what it means in terms of terroir. A lot of what appeals to us in European regional cuisine is that the food is hyper-local and that that is the norm. There aren’t that many pizzerias where you can get Tonjes Mozzarella on your pie. We like to showcase these local ingredients, it makes us unique. We also love tracking the seasons through food and rarely do we serve vegetables that aren’t in season. We look forward to different things all year round – asparagus, tomatoes, corn, summer and winter squash, eggplant, etc. We live in an area blessed with tons of fantastic local produce and we want to share that with our customers.” says Phil South, owner/operator, The Laundrette.
31 Main Street, Callicoon
Another local favorite, Peppino’s Resturant & Bar in Callicoon serves up one heck of a NY style pie. Though they’re not a farm to table restaurant, they jumped at the chance to participate during Farm to Table Week. Their cocktail menu features local Prohibition Distillery gin and whiskey, local honey and fruit, and homegrown cucumbers thanks to one of their fantastic employees. On the food side, they’ll be serving Pasta with Pesto (made with local, fragrant basil) and a Caprese Platter made with local tomatoes and basil.
145 Rockland Road, Roscoe
Incredible craft beer, a warm and welcome atmosphere, live music and community heart – that’s what you’ll find at the Roscoe Beer Co. The Town of Roscoe is known for their fly fishing, camping, and trout. So it didn’t surprise anyone when Roscoe was awarded The Ultimate Fishing Town USA in 2011 by the World Fishing Network. After the award, Phil and Donna Vallone, two of the town’s biggest advocates, attended the New York Times Travel Show at the Javits Center in Manhattan. “All these people were coming up to our table, sharing their stories and experiences of our town,” says Donna. “We took our affinity for our community and married it with our love of craft beer.” So, in 2013, they launched their flagship brew, Trout Town American Amber Ale.
Since that day the brews have multiplied along with the physical space, events and their ongoing love for our Sullivan Catskills community. They too are not, by definition, a farm to table restaurant – but they do their part to help support and promote the local agricultural scene. Whenever possible, they source local greens for their Salad Bowls. Their exclusive menu staple (available year-round, Friday-Sunday only), Venison Brats, start with venison raised by Halloran Farms (less than 10 miles away in nearby Callicoon Center). Stuffed with local cheddar from Tonjes Dairy Farm (less than 15 miles away), these brats are simmered in a special beer blend and then crisped to perfection; served on a soft roll with cooked onions and a side of house-made mustard. Bonus – the brewery’s spent grain is the feed for the red stags at Halloran Farms. Talk about a closed-loop system. You’ll also find a classic Caprese Platter featuring local mozzarella cheese from Tonjes Dairy Farm, local tomatoes and house-made pesto with a balsamic drizzle.
22 Upper Main Street, Callicoon
The Western Supper Club & Inn is the centerpiece of picturesque Callicoon on the Delaware. Recently listed on the National Historic Register, The Western has been a destination and local gathering place since 1852 – and it’s one of the oldest continually operating inns in the Sullivan Catskills. Sourcing from 15+ local farms and producers, we asked owner/operator, Irene Nickolai, to share why she believes in farm to table… “It’s important for us to support local farms as well as provide the best tasting food and ingredients in our foods. We’ve been sourcing farm-fresh food at The Western since we opened and will continue to do so. There is nothing better than tasting a tomato that was just picked at the farm across the river that morning! We feel lucky to be able to partner with all the local farms, breweries and distilleries that are so close to us.”
In addition to the list above, check out our other Farm to Table Resturants.