News from the Farm
Photos from the July Farm-to-Table Dinner
The second farm-to-table dinner on Sunday, July 17th was a huge success. You can read the full menu here, and enjoy the photos from the event – which look good enough to eat!
Photos by by Etienne Frossard.
More Photos from the Dinner
Another gallery of great photos from the inaugural Farm to Table dinner on Jun 26th, 2011:
Photography by Etienne Frossard.
Daniel Johnnes’ wine selections
For the many vicarious diners who wanted information on where to purchase the wines Daniel Johnnes selected for the June 26th Farm to Table dinner, here’s the 411.
Domaine Mittnacht Frères, Gyotaku 2010
Available at: Oak & Steel (NYC), Vinyl Wines (NYC)
Domaine Alain Gras Saint Romain Blanc 2009
Available at: Oak & Steel, Maslow 6 (NYC), Wine Cellarage (NYC)
Petit Chapeau Bordeaux 2009
Available at: Frankly Wines (NYC)
Domaine la Soumade Rasteau 2007
Available at: Park Avenue Liquor Shop (NYC), Garnet (NYC),
Beekman (NYC), PJ Wine (NYC)
Please note full address/contact info is listed below. In addition, a local retailer should also be able to special order any of the wines for you from Michael Skurnik Wines (Daniel Johnnes’ distributor).
Read the rest of this entry »
What a Dinner at the Farm!
The first farm dinner was held this past Sunday, June 26th. To sign up for the first ever Bradley farm dinner is a testament of true devotion to Ray, to his farm, his charm, and his talent both in the field and in the kitchen. The man did not disappoint, and the pictures truly capture the magic of the event.
The four course meal was incredible (here’s the full menu), the wine pairings by Daniel Johnnes were spectacular (read more about them), and Risa Bell rose to the occasion with amazing desserts. The lucky 42 attendees were a fantastically eclectic group of locals, thirty something Brooklynites, some who endured a three hour traffic jam, and wonderful longtime friends. One lucky diner (with a sticker under her plate) won a $100 gift certificate for Bradley Farm produce. Three wonderful women, ranging in age from 38 to 84 celebrated their birthdays in style. The only complaint of the afternoon??? No salt on the table; who knew Ray was a salt Nazi.
*Check out more great photos from the event.
More details to follow in the weeks to come while we get ready for dinner #2, being held July 17th. For now, hats off to Ray – he truly grows great meals in New Paltz, to Daniel Johnnes for sharing his wine, his stories and his great family, and to the following people who made it all happen in the kitchen:
Paul – gave up a day at his own farm (Veritas) to stand next to Ray all day
Lou – one of the great Rosendale Gourmet Guys
Tim – a man’s man and a woman’s man all rolled into one,a terrific neighbor who can and does move mountains
Risa – not only did she make great desserts, she worked all day, along with her wonderful husband John
Erika – a former Bouley colleague and salad maker supreme
Lionel – what a hard working, amiable young man
Photography by Etienne Frossard.
Ray Featured in Edible Brooklyn’s Summer Issue
The Foodshed: Agrarian Idol
Ex-chef Ray Bradley excels in a (muddy) new field
There’s a fantastic feature article about Ray in the Summer issue of Edible Brooklyn.
A must read. Download a PDF of the article, or of pick up a copy for yourself!
Check out this edition of Valley Table Magazine!
There’s a great article about Ray in the Summer issue of Valley Table Magazine. Hudson Valley customers be sure to pick up a copy and check out the full story.
Up close: Ray Bradley
Of his current role as farmer-chef, Bradley maintains, “In the restaurant business, it’s work, work, work and more work with no time off. Farming is a lot of work too, but at least there’s an end, a down time.”
Bradley Farm Spareribs with Sweet-Sour Balsamic BBQ Sauce
Brooklyn customer, Heather T. made the sweet-sour balsamic BBQ sauce from this NY Times article with Ray’s spareribs and says they were outstanding!
Here are the details:
No need for the elaborate cooking methods in the article recipe, just rub the ribs with salt and pepper and roast them at 350 for about 1 hour and a half, turning every 30 minutes. The meet is tender and pulling away from the bone when they’re done.
In the meantime make THE SAUCE. Slather it on the cooked ribs and pop them back in the oven for 10 minutes more. Serve with the extra sauce and plenty of napkins unless you prefer finger licking :) Goes great with some mashed Bradley Farm potatoes!
Balsamic Glazed BBQ Sauce:
1 cup balsamic vinegar, or to taste
1 cup ketchup (didn’t have any so I used some tomato paste and added a little extra h20)
6 oz. your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt
Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
Summer 2011: Farm to Table Dinner Series
This summer Ray will be hosting a Sunday communal dinner series at the Bradley Farm Barn in New Paltz. This is your chance to experience a farm to table meal cooked by the man himself – a five course menu prepared by chef Ray Bradley and paired with featured wines.
Tickets are on sale now for the Summer 2011 Farm to Table Dinner Series, to be held June 26th, July 17th, and August 14th! There are only 40 seats per dinner, and wine pairings for the dinner must be purchased separately.
Each dinner will feature a 4 course celebration of the seasonal produce of the month, created by Ray, with a little help from his friends (fans of the former Garden Cafe in Brooklyn, be on the lookout for John Policastro, now living in Ulster County, who has promised to come help!) Featured will be a meat course with Ray’s products and a fish course with fish from Alex of Blue Moon. Dining right at the source, communal style in the barn for 40 diners. Dinner will be served 2-5 PM, but come early, and work up an appetite touring the farm!
For an additional $20, wine pairings are available for each of the dinners (this must be purchased separately).
June 26th will feature wine pairings by Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group and 2006 James Beard Wines and Spirits Professional of the Year.
July 17th will feature various local NYS wines.
August 14th will feature wine pairings by Kevin Zraly, just awarded the 2011 James Beard Lifetime Achievement Award, and now in his 35th year of teaching the #1 ranked NYC Windows of the World Wine School.
New Winter Product: Frozen Cheese Pumpkin
Ray has a great new product this winter, frozen cheese squash, available in 16 oz packages. Use it for making soup or baking pies, cookies, muffins – any recipe that calls for canned pumpkin will be healthier, tastier and even look better if you use this.
photo by Etienne Frossard
Here’s an easy recipe to try (thanks, Risa):
Cheese Squash Muffins
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1 1/2 c. of flour
1 tsp. baking powder
Whisk together in a bowl.
1 c. Ray’s squash puree
1/3 c. veg. oil
1/2 c. sour cream
2 lg. eggs
1 1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 – 1/4 tsp. nutmeg
Whisk together in a separate bowl until combined, then add flour mixture and stir until just combined (don’t overmix).
Add:
1/2 c. chopped walnuts
1/4 – 1/2c golden raisins (chopped if large raisins).
Spoon mixture into muffin tins lined with paper muffin cups.
1 tbsp sugar
1/2 tsp cinnamon
Mix together and sprinkle on top of muffins.
Bake in a preheated oven of 350 degrees for 30 – 35 minutes (check at 25 mins) until golden brown and toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove from pan and cool on rack.
The Two Great Men/One Great Dinner ~ January 16, 2011
Hugely successful on all fronts, raffle winner Anne and her husband Bill hosted the dinner on Sunday January 16th with lucky friends Petra and Miryan as guests. Ray took the heat in the kitchen and created an amazing six course meal, showcasing everything from his heirloom tomato consommé to rack of pork au jus with carola potato puree, and roasted loin of venison with potato gratin with apricots.
The glasses were never empty as Daniel Johnnes personally selected, decanted, and poured seven incredible wines throughout the dinner. See the full menu (beautifully created by longtime friend of the farm, Mara P).
Desserts, created by Brooklyn customer Risa Bell of 23rd St Treats included a squash cheesecake with candied ginger, and a sampling of pinwheels, chocolate chip, cinnamon coins, rum pepper gingersnap cookies.
And special thanks to another longtime friend, Matthew W. He continues to make sure all the pieces of every project comes together.
photos by E. Frossard
Bradley Farm T-Shirts for Sale!