Birdsall House Escorts CIA Students to Hemlock Hill Farm

This past Saturday, Chef Matt Hutchins and Sous Chef Denis Fewer escorted a group of students from the Culinary Institute of America to Hemlock Hill Farm.  The students are part of the CSA (Chefs for Sustainable Agriculture) group at CIA, of which Chef Matt was a core member while attending the CIA.  The CSA is overseen by Professor Elana Raider, who asked our Birdsall House Chef to guide a group of 27 students on a tour of Hemlock Hill (where the Birdsall House gets most of its proteins) and talk about sustainable farming, the importance of utilizing the whole animal after slaughter (Mr. Hutchins in passionate about the art of charcuterie), and why we should know where our food comes from.  Mr. Fewer documented the day in pictures.

After touring the farm the students dined at the Birdsall House:  house pickled vegetables; charcuterie (pork terrine, pork & fennel sausage, and house made sopressata); Hemlock Hill beef burgers or Beet veggie bugers and bacon maple ice cream.

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