Farm and Table




The greatest benefit of operating an eatery in the Catskills is the close proximity to a wealth of farms and purveyors. At Heather Ridge Farm, which runs a monthly and year-round “Supper Club,” the ingredients for dinner often come from just outside the kitchen door. Carol Clement and her husband have been working this 200-year-old farm since the late ’70s. It’s a diversified operation that specializes in sustainable meats, but the couple also tend bees and produce honey. While Clement has been operating the weekend Bees Knees Café for some time, in 2014 she recruited chef Rob Handel (then just 23 years old) to run culinary operations on the farm as well as the increasingly popular Supper Club.

Handel has brought vision, ambition and wit to what would otherwise be your run-of-the-mill farm dinner. Last fall Handel held an “Eat Like a Pig” Supper Club dinner, which was a five-course menu featuring three breeds of heritage pork. Another example was the “Why a Duck?” meal, which was an all-poultry affair with goose, guinea fowl and duck. Levity aside, Handel fills plates in the always-packed dining room with housemade terrine, charcuterie and often (season permitting) foraged mushrooms and greens. As Clement likes to say, because so much of what is served is grown or cultivated on the property, the Supper Club is decidedly a “farm and table” venture.

The Heather Ridge Supper Club is $75 per person (plus tax) and is limited to 20 guests. The next event is held on April 16 and reservations are required.

Heather Ridge
989 Broome Center Road, Preston Hollow


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