Stone & Supper invites eight cooks, growers, and craftspeople to trace a meal from the mineral-rich ridge above Cold Spring to a candlelit table beside the river.
A two-day field journey
From Ridge
to Plate
October 10–11 · Hudson Valley
I. The ridge
BeaconRidge cutRiver road
Passage one
Read the ground
We begin at the old stone face with mason Jo Delaney. She shows us how weather, grain, and hand pressure reveal a material’s history—and how a careful cut leaves the landscape legible.
II. The field
Ridge cutOrchard BendRiver house
Passage two
Gather what is ready
At Orchard Bend, grower Paloma Reyes leads a slow walk through late beans, bitter greens, and the last warm tomatoes. The evening menu begins with what the field is willing to give.
III. The supper
Orchard BendPantry stopRiver table
Passage three
Set one generous table
The weekend closes with a five-course dinner in the river house garden. Each plate carries a piece of the route: stone-ground grain, orchard smoke, preserved fruit, and greens cut that morning.
Apply for a seat
Eight places are available for the October journey. Tell us a little about your practice and the food traditions you keep close.
Made possible with
HearthfieldRill CreameryNorthmillOrchard BendSoft Stone Studio