WELCOME! ~ Welcome to the Chef's Page at the Inn at Stone Ridge. Come on into the kitchen and see what's cooking....This is where you will find our thoughts, occasional recipes, what kinds of ingredients we're working with and generally what's simmering in the pot!
			SEASONAL OFFERINGS ~ Well, after a delightful spring of morels, fiddlehead ferns wild garlic leeks and milk-fed local veal, summer has begun to show its early treasures. Berries are coming in in the orchard, the inn gardens are bursting with fresh herbs, young greens, edible flowers and the very first chanterelles have started poking their heads up in the woods around the area. Glory is upon us. Join us for the freshness, delicacy and bursting colors and flavors of the season!
			OUR CUISINE, OUR PHILOSOPHY ~ The Inn At Stone Ridge kitchen runs year round, churning out delicacies inspired by the season's bounty. In the kitchen, seasonality, the highest quality, sustainability, local ingredients, deliciousness and beauty...these are our guiding principles. Food that delights, challenges, comforts,food which surprises, food which reminds us of our ancestors, food which breathes with the spirit and love of those who prepared it. That is what you will find here.
			WHO WE ARE AND WHAT WE BRING TO THE TABLE ~ Our kitchen brags a backbone of talented individuals of diverse abilities and backgrounds... (co-Executive chef)Robert Walsh joined us last year from the kitchens of Mohonk Mountain House, importing his 14 years of experience there and elsewhere. Rob's abilities in decorative foods menu planning and garde manger have won him numerous awards in national competitions. co-owner, Suzanne Hauspurg thrives in bringing us end of the meal pleasures, and designs and creates all of our wedding cakes with a skillful hand and eye. To see some of her work, visit the Weddings Page. Suzanne is also responsible for much of the garden fresh vegetables and flowers which come into the kitchen during the growing season... Chef de cuisine, Matthew Roberts Joins us From the Ktchens of the hotel Thayer @ West Point The 2000 graduate from the Indianna university @ Pennslyvainia acadamy of culinary artsWhere he recieved Citations of gratitude from the city of PunxsutawnyMathews knowledge of contemparary American cuisine make him a welcome addtion to our culinary team. Sous Chef Joseph PidotoJoined us this past summer from the Hudson Valley hotel and spa. Joe a master of front of the house service as well as cooking brings us 28 yrs of food service indusrtry knowledge from many fine dining facilities such as Mohonk Mt.House,Nashville Stock Yard ,Cedar Creek yaht club, Wolfies and the 101st AirBorn Joe's knowledge of food and service makes him an idispensable asset to our culinary core staff.
			~ In one of his earliest food memories, our executive chef recalls wandering the apple orchards of Harvard, Massachusetts gathering Wild Asparagus and Giant Puffballs for his mother's kitchen. Now, functioning as one of our own main ingredients, Chef David Work provides many of the locally wildcrafted seasonal edibles prepared here, at the Inn. In the spring, he dedicates many mornings to foraging Fiddleheads, Ramps, nettles and the elusive Morel mushroom.
			-- ~ Throughout the Summer and Fall, a myriad of other delectible mushrooms arrive from the surrounding countryside, adding their local uniqueness to the table. Delighting both in the hidden treasures and bounty of our surrounding environs, as well as the tremendous variety of globally available ingredients, Chef David provides a creative element, playfulness and balance to our menu which our customers have come to recognize and celebrate. Chef David is a member of th Chef's Collaborative: a network of chefs and culinary professionals across the U.S. who promote sustainable cuisine by educating eachother, supporting local farmers, teaching children and inspiring their customers to choose good clean food.
			--- ~ David's formal education includes a BA of Music Composition from Oberlin College, assorted Language and Music studies at the Goethe Institute and University of Vienna in Austria, as well as an AOS in Culinary Arts from the New England Culinary Institute in Vermont. He's lately become very interested in photography. David is an officer of the Mid-Hudson Mycological Association and a member of the North American Mycological Association..You can see some of David's mushroom photographs HERE
			SOME LOCAL TREASURES ~ The Hudson Valley is blessed with many natural resources not the least of which are the farms and farmers who make their homes here. Here are a few of our local suppliers who help to make our cuisine unique, beautiful and full of soul...for more resources to area treasures, visit the Links page.
			THE INN GARDENS ~ In summer, our gardens flourish with fresh herbs and vegetables, which we pick daily as we strive to bring the finest product available to our kitchen. Anyone who has tasted a garden fresh tomato warm from the sun knows that the greatest ingredient is love
			NETTLE MEADOWS GOAT CHEESES ~ We are happy to serve the delicious, hand-made cheeses of Nettle Meadows Farms. From fresh-curd style soft cheese to artisinally soft-ripened specialty cheeses.
			SKY FARMS--CHRIS REGAN ~  In the warmer months of the year, we acquire some of the finest available organically grown local microgreens from Sky Farms, Millerton, NY

©2003 Inn at Stone Ridge