Henry’s Farm to Table lives up to its name. From Coach Farm Goat Cheese Tarts to Pan Seared Labelle Farm Duck Confit to Hudson Valley Cattle Company Grass Fed Strip Steak with Mushroom Ragout, nearly everything on the menu originates locally.
More revealing than the incredible cuisine are the two patrons sitting next to me. They are Linda and Bernard, hardworking country farmers that toil in the muddy earth and labor in acres of fruit fields. They’ve come to dine at Henry’s, sip cocktails and relax on a weekday evening.
Contrary to my history with cooks and chefs, farmers do not like to talk about themselves. I poke and prod Linda for her last name but they insist their peach orchard has no room for blogging popularity. Still, it’s a rare privilege to hear their views on sustainable practices and the policies followed at the Greenmarket Farmers Markets in NYC.
Linda and Bernard are two of the original farmers invited to sell their plants and peaches in what is now known to be the largest and most diverse outdoor urban farmers market in the country.
Richard the Mixologist and Head Server hands me a cocktail with clear, pure corn bourbon whiskey and distilled vodka. The spirits aren’t made in Kentucky or Tennessee but surprise, New York State. I hand my keys to my friend that I brought for this reason.
For dinner, can you blame me, I stick with Albuquerque fare and go with the Chile Relleños. How often can you order a Poblano pepper stuffed with Masa in upstate New York? Grilled apples & black bean purée top off the dish.
Peacocks, alpacas and llamas aren’t part of the menu – instead the rescued critters are awaiting your visit.