Chef Mark Strausman in the Beard House kitchen
Local Pasture–Raised Beef, Veal, and Pork Pâté with Onion Confit
Josef Meiller Farm Lamb Meatballs
Deviled Dashing Star Farm Pasture-Raised Heritage Eggs
Silamar Farm Onion Budino > Tuscan-Style Onion–Bread Soup with Aged Sprout Creek Farm Cheese
Gnudi di Ricotta > Coach Farm Goat’s Milk Ricotta Dumplings with Assorted Pumpkins and Squash, Ronnybrook Farm Dairy Butter, and Agriturismo-Grown Sage
Behind the scenes in the Beard House kitchen
Fresh Orecchiette with Local Kale and Swiss Chard, Mountain Products Smokehouse Italian Sausage, Olive Oil, and Local Garlic
Wild Hive Farm Soft Polenta with Cream Hill Veal Bolognese
Braised Josef Meiller Farm Brisket with Red Wine Sauce, Silamar Farm Potatoes, and Ronnybrook Farm Dairy Butter
Behind the scenes in the Beard House kitchen
Hudson Valley Pear–Apple Crumble with Ronnybrook Farm Dairy Vanilla Ice Cream
Dinner

Taste of the Hudson Valley

Mark Strausman

Agriturismo, Pine Plains, NY

At Agriturismo, executive chef and owner Mark Strausman has created an intimate, weekends-only restaurant inspired by the bounty of its Hudson River Valley setting. The longtime NYC chef (Coco Pazzo, Sapore di Mare, Compagna), who also oversees the kitchen at Fred’s at Barneys New York, approaches his Italian-inflected farm-to-table menu with loving attention.

 

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d'Oeuvre

    • Local Pasture–Raised Beef, Veal, and Pork Pâté with Onion Confit
    • Josef Meiller Farm Lamb Meatballs
    • Northwind Farms Chicken Liver Mousse
    • Deviled Dashing Star Farm Pasture-Raised Heritage Eggs
    • Chef’s Seasonal Surprise
  • Dinner

    • Silamar Farm Onion Budino > Tuscan-Style Onion–Bread Soup with Aged Sprout Creek Farm Cheese
    • Gnudi di Ricotta > Coach Farm Goat’s Milk Ricotta Dumplings with Assorted Pumpkins and Squash, Ronnybrook Farm Dairy Butter, and Agriturismo-Grown Sage
    • Fresh Orecchiette with Local Kale and Swiss Chard, Mountain Products Smokehouse Italian Sausage, Olive Oil, and Local Garlic
    • Wild Hive Farm Soft Polenta with Cream Hill Veal Bolognese  
    • Braised Josef Meiller Farm Brisket with Red Wine Sauce, Silamar Farm Potatoes, and Ronnybrook Farm Dairy Butter
    • Hudson Valley Pear–Apple Crumble with Ronnybrook Farm Dairy Vanilla Ice Cream
    • A selection of fine wines will be served at this dinner.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 10.22.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam