{"id":64883,"date":"2017-08-02T15:33:40","date_gmt":"2017-08-02T19:33:40","guid":{"rendered":"http:\/\/upstater.com\/?p=64883"},"modified":"2017-08-02T12:49:52","modified_gmt":"2017-08-02T16:49:52","slug":"nyt-farm-table-renaissance-mohonk-mountain-house","status":"publish","type":"post","link":"https:\/\/upstater.com\/nyt-farm-table-renaissance-mohonk-mountain-house\/","title":{"rendered":"From the NYT: A Farm-to-Table Renaissance @ Mohonk Mountain House"},"content":{"rendered":"<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-60081\" src=\"http:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn.jpg\" alt=\"\" width=\"3922\" height=\"2447\" srcset=\"https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn.jpg 3922w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-200x125.jpg 200w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-768x479.jpg 768w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-520x324.jpg 520w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-450x281.jpg 450w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-600x374.jpg 600w, https:\/\/upstater.com\/wp-content\/uploads\/2017\/01\/mohonk-mtn-1000x624.jpg 1000w\" sizes=\"(max-width: 3922px) 100vw, 3922px\" \/>\n<p>If you&#8217;ve ever eaten at the <a href=\"https:\/\/www.mohonk.com\/\" target=\"_blank\" rel=\"noopener\">Mohonk Mountain House<\/a> on a busy night, you know that it&#8217;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.<\/p>\n<p><a href=\"https:\/\/www.nytimes.com\/section\/travel?action=click&amp;pgtype=Homepage&amp;region=TopBar&amp;module=HPMiniNav&amp;contentCollection=Travel&amp;WT.nav=page\" target=\"_blank\" rel=\"noopener\">New York Times\u00a0Travel<\/a> recently featured Palmeri in a piece about Mohonk&#8217;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 <a href=\"https:\/\/www.nytimes.com\/2017\/08\/01\/travel\/farm-to-table-chef-mohonk-hudson-valley-new-york.html\" target=\"_blank\" rel=\"noopener\">the article<\/a>: <em>&#8220;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.&#8221;<\/em><\/p>\n<p>Since the hotel is situated along the Shawangunk Ridge in Ulster County&#8217;s town of New Paltz, it&#8217;s not difficult to find locally-produced food and beverages. Mohonk Mountain House utilizes goods from\u00a0Wild 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).<\/p>\n<p>Read more about what Chef Palmeri is cooking up at Mohonk Mountain House below&#8230;<\/p>\n<p>&nbsp;<\/p>\n<p>https:\/\/www.nytimes.com\/2017\/08\/01\/travel\/farm-to-table-chef-mohonk-hudson-valley-new-york.html<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;ve ever eaten at the Mohonk Mountain House on a busy night, you know that it&#8217;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\u00a0Travel recently featured [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":60081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[792,764,1060,1333,1061,102,1056],"tags":[2726,2725,2650,1797,1064,2721,2315,1877,2723,2722,1948,2724],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From the NYT: A Farm-to-Table Renaissance @ Mohonk Mountain House - Upstater<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/upstater.com\/nyt-farm-table-renaissance-mohonk-mountain-house\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From the NYT: A Farm-to-Table Renaissance @ Mohonk Mountain House - Upstater\" \/>\n<meta property=\"og:description\" content=\"If you&#8217;ve ever eaten at the Mohonk Mountain House on a busy night, you know that it&#8217;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. 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