Great Grains & Good Press

We've acheived our first mention in the New York Times (the Sunday Times, no less), thanks to Don Lewis of Wild Hive Farm who provides us will all of our bread, crackers, polenta and grain.  Wild Hive Farm uses only local grains and mills them on site.   Chef Matt Hutchins had worked with Don on a student harvest dinner at CIA.  Don liked Matt's culinary stylings and when we hired him on at the Birdsall House, Matt insisted on using Wild Hive bread.  Luckily, after visting the Birdsall House, Don agreed to take care of all of our bread and grain needs. If you haven't had the Deep-Fried Soft-Boilded Egg served atop a bowl of Wild Hive polenta, you're missing out.  The polenta also pairs nicely with any IPA as a late night snack...

Cheers and thanks for the support.

Memorial Day

Memorial day weekend is only a few days away and we are busy preparing for a grand ole time.  Chef is  as always working up a special menu for the occasion and I am getting hunger pains in anticipation.  This Sunday is a special night for me as my Sister will be performing at The Birdsall House @ 7:00pm.  You can check her and her tunes out at www.shannasharp.com.  She totally rocks.  Some of you might now her as the pleasant young lady that greets you at the door Thursday and Friday nights.   So if you get tired of hot dogs and burnt burgers form the back yard grill come on over and see us this weekend.  And let us not forget to raise our pints to the all the soldiers past, present and future on Memorial Day.

 Cheers,

 Johnny

Two words: Stuffed Meatloaf

If you don't have great bread, you don't have a great burger

As many of you know we get our beef from nearby Hemlock Hill Farm.  But what about the bread? The polenta? The crackers?  In fact all of our grains come from Don Lewis' Wild Hive Farm in Clinton Corners, NY.  Don personally delivered our bread last night and stayed for dinner.  He particularlly enjoyed Charcuterie Plate #2 - and of course he had to have a Hemlock Hill Burger on a Wild Hive Bun.

Don, thanks for making the best bread & polenta in the Hudson Valley.

Defying...

Defiant beers on draught here!