Monday, February 18, 2008

And beer in the Tavern

Celebrate the acclaimed breweries of New York during a special beer tasting dinner with Tavern Executive Chef Eric Gabrynowicz and “Civilization of Beer” owner Samuel Merrit. It takes place on Sunday, February 24 at 5 p.m. at Tavern Restaurant at the Highlands Country Club in Garrison. Members $45; non-members $55. Reservations required: 845-424-3254. (Complimentary shuttle to the train station available.)

The chef – who recently came to Tavern from the acclaimed Union Square Café in Manhattan – grew up in Orange County and serves what’s been called “refined farm-to-table comfort food” that showcases Hudson Valley producers.

Here is more of the chef’s bio:
An honors graduate of the Culinary
Institute of America, Eric was hired by Danny Meyer's Union Square Hospitality Group. He honed his skills at several of their restaurants, working on the opening team of Blue Smoke, then moving to Tabla as the tournant, where he worked every position on the line. In January of 2005 Eric was promoted to sous chef at Union Square Café, a position he held for two years before taking the Executive Chef position at Highlands.

"I am excited to be back in the Hudson Valley and to have its incredible bounty at my back door," enthuses Chef Gabrynowicz. "While I've worked with many farmers from this area during my time at Union Square, it is inspiring to have access to The Garrison Farm right down the road and to the many additional local farmers and artisanal producers. My goal at Tavern is to find the best local ingredients for our dishes, farmed in a manner that sustains the land for future generations."

Chef Gabrynowicz likes to refer to his comfort food cuisine as "like Mom's, only better." His winter menu features a line-up of lusty winter fare, with starters that include Meiller's Farm Pork Confit and a Hearty Littleneck Clam and Mussel Chowder with root vegetables and bacon crumble.

The Heritage Turkey Pot Pie, made with Murray's organic, free range turkey and Blooming Hill farms vegetables, is already a favorite main course among diners. Other great choices on a cold winter night are the Braised Cedar River Short Rib with parsnip puree and watercress, and the Cassoulet, made in the traditional style with duck confit, chorizo and white beans. Signature Tavern favorites like the Raclette service and the Tavern Burger, made with pasture raised beef from Meiller's farm, remain on the menu, as does the kid's menu.

Tavern is at the Highlands Country Club (also home of Valley restaurant), 955 Route 9D in Garrison. The restaurant's winter hours are Wednesday and Thursday -- noon to 9pm; Friday and Saturday -- noon to 10pm and Sunday -- 11am to 9pm. Reservations are recommended; call 845-424-3254

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