Now, please cease and desist with the rumors about me showing favoritism to the bees.

While I now risk being accused of having a chicken bias, I think our flock of heritage hens makes a valid point about their eggs being just as important to our operation here at Buttermilk Falls Inn + Spa as the bees honey.  You see their eggs are harvested daily to make the cooked to order portion of our guests’ breakfast, as well as for use in Henry’s at the Farm’s kitchen in our house made scones presented at afternoon tea and in the scrumptious desserts by our new pastry chef Tammy Ogletree, who happens to be married to Henry’s new executive chef, Chad Greer, which warrants a whole post in and of itself.  But I digress.  Back to the chickens.

Wondering what the word “heritage” means in relations to our hens?  It’s pretty much like the more common usage in connection with tomatoes – our hens represent breeds (varieties in the case of tomatoes) that have fallen out of favor in the face of the competition from hybrids commercially  bred for quick growth and optimal production or eggs or meat and are therefore at risk for extinction.   By definition, Heritage Chickens take longer to mature, 16 to 18 weeks as opposed to six weeks for their commercial brethren and reproduce entirely naturally, rather than relying on artificial insemination as is the common commercial practice.

The chickens also thought I should point out both stories referring to the MFAA membership were written by Nora Zelevansky, whose first novel was just published by St. Martin’s Press.  It’s called SEMI-CHARMED LIFE and the MFAA tells me it’s a delightful coming-of-age tale about a “typical” Upper West Side young woman getting swept up in the dizzyingly glamorous life of a socialite, when she starts writing the bold faced named one’s blog.  It’s all fun, heady stuff until some of the dark elements of such a high profile existence surface.  To find out more, click here: http://norazelevansky.com.s118336.gridserver.com/books/

It will likely not surprise you to learn the MFAA is lobbying  for Nora to do a reading and book signing at Buttermilk! I’ll let you know.

When she’s not plugging our nameless camelid friend, she spends her time reviewing restaurants, planning food-filled weekends for her readers, guest judging on Top Chef, writing weekly every Sunday in the New York Post, and generally loving food!

Henry’s Farm to Table at Buttermilk Falls Inn & Spa would like to thank Strong for spreading the word on our contest! We can’t wait to give our baby Alpaca a name!!!

Please submit your entries by November 21st. Email entries to info@henrysatbuttermilk.com or submit your entry in person at 220 North Rd, Milton, NY 12547.

Baby needs a name!

Click here to purchase!

Give the treat of Henry’s Farm to Table restaurant for your next special occasion!

NEW HUDSON VALLEY RESTAURANT OFFERS FREE BRUNCH FOR A YEAR

Henry’s Farm to Table Launches Name the Baby (Alpaca!) Contest

MILTON, NY, Oct. 28, 2011 – There is such a thing as a free brunch (for a year, al 52 Sundays!) for the winner of Henry’s Farm to Table Name the Bay Girl Alpaca Contest.  The currently nameless 30 pound camelid was born at the restaurant’s on-site working organic farm – Millstone Farm – on October 10; the first progeny of Cinnamon, a female Alpaca who was rescued by Henry’s owner, Robert Pollock, this summer as part of an ongoing program of saving camelids from the slaughterhouse.

To enter to the Name the Baby Girl Alpaca Contest, seekers of free brunch for a year at Henry’s Farm to Table,* the new dining destination at the Hudson Valley’s country chic Buttermilk falls Inn + Spa, should email suggestions by November 21 (as many as they have, but only one per email) to info@henrysatbuttermilk.com or drop them off at the restaurant, Wednesday thru Sunday from 5 p.m. to 9 p.m. or Friday thru Sunday between 11:30 a.m. and 3 p.m.  There is no entrance fee and no purchase necessary to enter.  Winner will be announced November 23.

Henry’s Farm to Table, which showcases the bounty of the Hudson Valley with its commitment to utilizing local ingredients, serves brunch on Sundays from 11 a.m. to 3 p.m.  Menu highlights include: smoked salmon Benedict – smoked salmon, poached eggs and Hollandaise  (made with eggs from Millstone Farm’s flock of heritage chickens ); fresh grilled vegetable, Millstone Farm spinach wrap with fontina cheese; and Full Moon Farm’s Burger (quarter or half pound) with choice of  Cheddar, mozzarella, gorgonzola, onion jam, roasted red pepper, mushroom and maple bacon, served with mixed greens or housemade crispy fries.

Henry’s Farm to Table (named after Pollock’s three-year old son) is located at 220 North Road in Milton, NY on the grounds of Buttermilk Falls Inn + Spa.  For more information and current menus, visit www.henrysatbuttermilk.com and reservations are available by calling (845) 795-1500.

*             Up to $25 per brunch, not inclusive of tax and gratuity.  Year of brunches begins December 5, 2011 and ends November 25, 2012.

MEDIA CONTACTS:  Shelley Clark, sclark@platformcomm.com

(646) 489-8582

Lanny Grossman, lanny@em50.com

For Cider Week at Henry’s Farm to Table, complimentary ciders will be paired with a special three course menu created by Executive Chef Paul Kelly to showcase the nuances of the three varieties from Bellwhether Hard Cider www.cidery.com, as well as the bounty of Henry’s own 40-acre working farm, Millstone.    The Cider week menu can be enjoyed as a whole for $48.00 per person, or any of the three courses with their complimentary cider pairing can be order à la carte.

HENRY’S FARM TO TABLE CIDER WEEK MENU

Coach Farm Goat Cheese &  Pumpkin Gnocchi with Millstone Farm Arugula, Toasted Walnuts & Cranberry  Port Reduction – Spyglass, Semi-Dry Still Cider

 Blend of Northern Spy and Liberty apples; complex acid and tannin; pairs well with many foods. Not too sweet and not too dry.

LaBelle Farm Duck Confit with Sweet Potato Purée, Grilled Radicchio & Millstone Farm Kale –

Heritage Dry Still Cider

Blend of European cider apples including Brown Snout, Dabinette, Chisel Jersey; complex acid and tannin; an Old World cider to bring balance to modern, hectic life  

 Poached Millstone Farm Pear with House Made Cinnamon Ice Cream –

Lord Scudamore, Champagne Style Cider

Sparkling style made from tart, Northern Spy apples; secondary fermentation in the bottle produces a deliciously Brut, finely carbonated beverage. Named for 16th century cidermaker who invented the Champagne method.

 Open Wednesday through Sunday for dinner, Henry’s Farm to Table is located at 220 North Road, Milton, NY.  For more information, visit www.henrysatbuttermilk.com and for reservations, please call (845) 795-1500.

For more information about Glynwood Farm and its programs designed to help and promote small to mid-size farming, log onto www.glynwood.org.

Please email any questions and possible issues to info@henrysatbuttermilk.com