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2016 Fall Harvest Dinner

Ravenwood Barn Dinner

Our first dinner that we hosted last fall in collaboration with Field + Supply, is a big beautiful blur as we remember it. With three years of barn renovations culminating literally hours before our doors opened up to guests, it’s a wonder that we pulled it off.

But we did, and it could not have been more gratifying to see the efforts of so many come to fruition with such gracious guests. The most memorable moment of the evening was looking down the long dining table, lovingly crafted by our dear friend at Hudson Workshop, to see it filled with smiling candlelit faces and heaping portions of family-style dishes – grown and prepared right outside the barn doors.

Chris and I had spent so much time alone in the space (covered in 200 year old saw dust), that to hear it filled with laughter was a truly magical experience – seeing it come to life as we had always intended.

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We’re so grateful to those who came out to be part of this new beginning and to those behind the scenes contributing their incredible talents to make it happen. Our motivation behind these gatherings is not only to transform our efforts in the field into a meal that celebrates where we live and each month’s bounty, but also to shine light on the beauty, craft and creativity of this ever-growing community.

Ravenwood Flowers

Kelli Galloway, of the floral shop Hops Petunia in Kingston NY, made magic happen when she swooped in with her gorgeous arrangements that instantly transformed the space. I could not be happier to have such a talent nearby.

Ravenwood Barn Dinner

Michael Drapkin of Kingston Wine Company, collaborated with us to pair NY-State wines and delicious Wayside Cider with our fall menu. To have him and Teresa tending shop in their beautiful store on the Rondout is a dream.

Our NY-State food purveyors, that supplemented what we were able to grow ourselves, inspired a menu that celebrated and honored the time and place we all came together for this meal. Nadia and Oleh of Rusty Plough Farm contributed some additional produce, grown and harvested to perfection. Our pasture-raised meat came from local vendors such as Kinderhook Farm of Ghent, Josef Meiller Farm of Pine Plains, and Sir William Farm Craryville. All cheeses on the menu came from Sprout Creek Farm of Poughkeepsie NY.

This event’s dinner started with an heirloom tomato soup with currant tomato confit and aged cheddar. Passed entrees included crispy smashed potatoes, charred kale, roasted root vegetables, grilled leeks with romesco sauce, cornito rosso peppers, smoked pork shoulder, grilled flanken ribs, and lamb daube provencal. For dessert, guests helped themselves to crispy sweet corn waffles with apple compote and maple cream topped with our own maple syrup.

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Our small staff of dear friends who made this first dinner possible will be hard to replace this upcoming season. We’re so grateful to Frida and Anna, two culinary rockstars who cooked with Chris over four open fires in our outdoor kitchen. And another big thank you to Rob and Carol who helped serve our guests in the barn and ensure they were taken good care of.

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As we await the arrival of spring and prepare the barn to be filled again, we hope that you’ll join us to celebrate this beautiful place that we call home. Looking forward to seeing you this May!

With Gratitude,
Dana + Chris

* A big thanks to Lodge Cast Iron for their product contributions. Working directly with open fire and smoke, their skillets and dutch ovens could not have been more perfect for the asado-style meal that we prepared our guests.

(Photos by Brooke Fitts)

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