If you’ve ever eaten at the Mohonk Mountain House on a busy night, you know that it’s a packed house. Even so, Executive Chef Jim Palmeri has spent the past decade transforming the 500,000 meals served per year at the restaurant into local farm-to-table fare on each and every plate.
New York Times Travel recently featured Palmeri in a piece about Mohonk’s efforts to narrow the distance between where the food is grown and where it is prepared, a drastic shift from the way things use to be, says Palmeri in the article: “When I first started cooking, everybody wanted the exotic. Ostrich was going to be the next red meat. Now they want to know what you buy locally. They want to know how far the farm is from the hotel.”
Since the hotel is situated along the Shawangunk Ridge in Ulster County’s town of New Paltz, it’s not difficult to find locally-produced food and beverages. Mohonk Mountain House utilizes goods from Wild Hive Farm in Clinton Corners, Chaseholm Farm in Pine Plains, Arrowood Farms in Accord, and 46 Peaks vodka from Lake Placid (almost another country considering if you squint, you can see most of the rest of these places from Mohonk itself).
Read more about what Chef Palmeri is cooking up at Mohonk Mountain House below…
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