Événement

Cidermaker Dinner Series - Hudson Valley Farmhouse

Join us for our inaugural Cidermaker Dinner Series!

This evening's guest of honor is Elizabeth Ryan from Hudson Valley Farmhouse.

Elizabeth is a renowned fruit grower and cider maker with a degree in Pomology from Cornell who has been operating orchards in the Hudson Valley for over three decades. A pioneer in the world of cider, she studied cider making in Somerset and Hereford, England and draws on classic European cider making techniques to make her ciders. She grows over 100 varieties of apples and recently planted an entire orchard with traditional cider apples like Dabinett, Bedan, Binet Rouge, Kingston Black, Chisel Jersey, and Ashmead's Kernels. A devoted Wassailer who has held a Wassail each spring in her orchard with live music, dancing and food, she has many stories to share about the power of singing to trees.

Have dinner with Liz while you enjoy a special menu created to pair with her ciders. Afterwards, we will gather at the bar to hear more stories and drink more cider!

For more information about Hudson Valley Farmhouse, visit their website - http://www.hudsonvalleyfarmhousecider.com/

Four-course menu with cider pairing:
Green Strawberry Gazpacho | Elderflower, green almond, pistachio
Asparagus | Chanterelles, pine vinaigrette, smoked cream
Grain Risotto | Fava, meyer lemon, fennel
Poached Apples | Buckwheat, sorrel sherbet

Price: $75 per person (includes tax but not gratuity)

About our culinary team:

Chef Joseph Buenconsejo, who has worked alongside Wayne Nish and Jean-Georges Vongerichten and was recently Chef de Cuisine at The Lion and Executive Chef at Hotel Americano, has created a seasonal menu at Wassail from foraged and locally grown ingredients. His dishes showcase vegetables and grains, with layered flavors and textures to create an original and deeply satisfying experience.

Rooted in classical French techniques, Joe's modern cuisine nods to historic cider regions while drawing inspiration and flavors from Asia, creating a style all his own. His stunning execution and plating manages to impress yet remain approachable, creating food that is both bright and nourishing.

The seasonality of Wassail's menu extends to Pastry Chef Rebecca Eichenbaum's freshly baked breads and savory desserts, which leave you feeling lifted and lighter. Previously in the pastry departments at Juni, Ango and Mas (la grillade), Rebecca is a fearless experimenter who uses cider and wine lees, rye sprouted in-house, and freshly milled oats for her baked breads.