Our co-host, organizer, and Clearwater friend…
Chef Terrance Brennan
The Roundhouse by Terrance Brennan, Beacon NY
The son of Virginia restauranteurs, Terrance Brennan began cooking at the age of 13 and rose steadily to become one of America’s most renowned and imaginative chefs. Following positions at several Washington, DC restaurants and hotels, he moved to NYC to work at the celebrated restaurant Le Cirque, then to Europe’s greatest Michelin-starred kitchens including Taillevent, La Tour d’Argent, Le Moulin de Mougins, Gualtiero Marchesi, Les Crayeres and La Gavroche. Inspired by the regions “cuisine of the sun, “ Chef Brennan opened NYC restaurant Picholine in 1993, which quickly earned three stars from The New York Times, 4 stars from New York Magazine, two Michelin stars and many James Beard nominations, including Outstanding Restaurant. In 2001, he opened Artisanal, a bistro-fromagerie-wine bar that gained immediate prominence as a shrine to the pleasures of fine cheeses and was awarded Best Brasserie Cuisine in the 2002 Zagat Survey. In 2003, he launched Artisinal Premium Cheese – a 10,000 square-foot facility and school dedicated to the education, selection, maturation, and distribution for the world’s finest artisanal cheeses. A frequent guest on the “Today” show, Terrance has also appeared on PBS, Martha Stewart Living Television, “CBS Morning News,” “The Early Show,” Anthony Bourdains’ “No Reservations,” as well as a judge on several of TV’s most popular food network contest shows. Brennan holds the Guinness World Records for the World’s Largest Fondue.
Like many NYC chefs, Chef Brennan had always sourced high quality food from the Hudson Valley for his restaurants. However, it wasn’t until after his relocation to the area that he began to fully understand the thriving food culture in the Hudson Valley. After exploring the local farms and learning about farm management practices, Chef Brennan grew a greater appreciation for the commitment to sustainable farming and is a true supporter of the local and sustainable food system in his new restaurant The Roundhouse by Terrance Brennan.
About The Roundhouse
Housed within a former factory complex, The Roundhouse is a collection of masterfully restored buildings offering a full-service hospitality experience. The boutique hotel boasts 41 upscale guest rooms in a mid-century modern design. The property’s restaurant offers whole farm cuisine by Michelin starred chef Terrance Brennan. The Roundhouse is passionate about providing a unique Hudson Valley experience to its guests through a commitment to local artisans, farms, and craftsmen of all kinds.
Our Renowned 2017 Chefs
Chef Sara Lukasiewicz
The Amsterdam, Rhinebeck NY
Executive Chef Sara Lukasiewicz first fell in love with farm-to-table cooking growing up in rural Wisconsin, on her grandparents’ farm, in her Italian grandmother’s kitchen, in her mother’s garden, and at her father’s pig roasts. From a young age life was oriented around convivial gatherings with delicious food, labored over by all members of the family, Sara included. Knowing her passion for bringing friends and family around a table was to be her life’s work, in 2007 Sara enrolled in the prestigious Culinary Institute of America in Hyde Park, NY. After completing her externship at David Chang’s acclaimed Momofuku Noodle Bar she moved back to the Hudson Valley and put down roots in the bountiful region just north of New York City. In 2008 she began cooking at the Red Devon, and swiftly ascended from Line Cook, to Sous Chef, to Executive Chef. Under Lukasiewicz the Red Devon became beloved throughout the region for its delicious seasonal dishes, commitment to local and sustainable sourcing, and “house-made everything” approach. The restaurant gained recognition as a culinary destination among tourists and locals alike, and in 2012 Lukasiewicz was recognized by the James Beard Foundation with a Rising Star Chef nomination. At The Amsterdam she draws on deep purveyor relationships, and an intimate understanding of the terroir, farms and seasons of her community to create balanced, spirited and innovative New American fare.
Chef John McCarthy
The Crimson Sparrow, Hudson NY
Chef McCarthy’s interest in cooking began with his curiosity in his grandmother’s expansive garden, learning early about the importance of seasonality, flavor and balance. At age 16, John moved to South Korea for three years where he not only became fluent in Korean, but truly embraced Asian flavors, language and spirits. After nearly two decades running a successful law practice and firm in Manhattan, John decided to pursue his real passion-a new culinary career at the French Culinary Institute (FCI) in New York where he graduated first in his class.
It was at FCI that John met Dave Arnold, a well-respected renegade of modernist cuisine. Dave encouraged John to stage at Chef Wylie Dufresne’s wd-50. After staging for several years, he and was offered the new position as part of Research and Development at wd-50 before leaving in October, 2011 to truly take his skills and craft to a new frontier.
In 2010, John and his wife Dianna purchased a home in Columbia County, New York, in the heart of the Hudson Valley and bountiful farmland. Columbia County reminded them both of their childhood homes in Maryland and Pennsylvania. The Crimson Sparrow was bought in October, 2011 and opened in June, 2012.
John continues to study Asian cuisine and culture, staging in Tokyo as well as remaining engaged in the study of Sake. John received certification as a Sake Adviser and Sommelier through the Sake School of America, which has been endorsed by The Sake Service Institute International, the largest organization of Sake Sommelier certification in Japan. In the Winter of 2014, he staged with a Sushi Master in Tokyo and continues to infuse all that he has learned into the cuisine and experience at The Crimson Sparrow.
About The Crimson Sparrow
The Crimson Sparrow builds on all of Chef McCarthy’s reverence and experience in cooking with Asian flavors utilizing French technique. The Crimson Sparrow’s Tasting Menu is a foray into all of these complex, rich and unexpected flavors. It changes approximately every two to three weeks, to reflect seasonality. In addition, some of the best elements of the seasonal menu can be sampled at the bar as part of the restaurant’s a la carte menu all of which have a true pact with the cellar and beverage program. The beverage program at The Crimson Sparrow was developed by John and features unique cocktails, and a formidable list of wine, sake and shochu.
Chef Michael Kaphan
Purdy’s Farmer & The Fish, North Salem and Tarrytown NY
Michael Kaphan’s interest in cooking began at a young age, watching his Bubbie in her Brooklyn kitchen, reveling in the smells wafting from the stovetop. Raised in Staten Island, Kaphan got his first culinary job at a local catering hall and eventually landed at Peter Kump’s New York Cooking School, now known as the Institute of Culinary Education. After honing his skills in several of NYC’s finer kitchens, Kaphan spent two years as executive chef at Zoe, the former buzzy Soho restaurant on Prince Street. Wanting to increase his knowledge of different foods and cultures, Kaphan took some time off to travel and upon his return he began working with Farmer & the Fish co-founder Edward Taylor at Taylor’s wholesale seafood company, Down East Seafood. During this time, Kaphan enrolled in a baccalaureate program for agriculture at SUNY Cobleskill, gaining the knowledge and skills to cultivate the farm he and Taylor would soon acquire in North Salem, NY.
Since 2012, Kaphan has been the chef-farmer behind the Farmer & the Fish brand, first at the Purdy’s restaurant on the farm and in 2016 at the Gramercy location in the heart of Manhattan. Together Kaphan and Taylor raise the bar on “farm-to-table” dining, sourcing their restaurants’ produce from their terraced, five-acre farm in North Salem, with a large greenhouse, hoop house and root cellar for year-round production.
About Purdy’s Farmer & The Fish
Farmer & the Fish is a community-oriented restaurant where people can meet and enjoy reasonably priced, locally grown food and high quality seafood. More than three quarters of all the vegetables and herbs used in the kitchen are grown on the restaurant’s farm. The Farm Shop, located next to our market, features fresh produce from our farm, fresh fish from the restaurant’s exclusive seafood supplier Down East Seafood, prepared dishes, meat, cheese and dairy products from local farms, house baked goods, coffee, dry goods, specialty items, and more.
Chef Jay Lippin
Crabtree’s Kittle House, Chappaqua NY
A graduate of the culinary program at The State University of New York at Cobleskill, Chef Jay Lippin has enjoyed a colorful and diverse career cooking in some of the finest restaurant kitchens in New York City and Westchester County.
After graduating in 1982, Jay moved to NYC and worked at the venerable New York Times 3 star French restaurant La Reserve in Manhattan and went on to become a Sous Chef at Regines and then Montrachet in Tribeca, another famous 3 star French restaurant. In 1991, Jay was appointed Executive Chef at the Crabtree’s Kittle House in Chappaqua, NY. It was during Jay’s tenure there that the restaurant received its first 3 star review from The New York Times. Jay was selected to attend the prestigious Beringer School for American Chefs in Napa Valley and in 1992 was named one of America’s Best Young Chefs To Keep Your Eye On by Esquire Magazine reviewer John Mariani.
In 2005, Chef Lippin opened his own restaurant in Westwood, New Jersey called Backwoods BBQ and Grill, which was named Best BBQ Restaurant in 201 Magazine in 2008 and 2009. With all of this knowledge, experience and know how it’s no surprise that Jay was able to win first place on an episode of the popular television cooking competition show called Chopped.
Having returned to Crabtree’s Kittle House as the Executive Chef, Jay looks forward to getting back to his fine dining roots and cooking the outstanding new American cuisine that has made Crabtree’s Kittle House one of Westchester’s and America’s premier wining and dining destinations.
About Crabtree’s Kittle House
Built as a barn in 1790 and named after local farmer John Kittle, how appropriate it is that the Kittle Barn and Carriage House began it’s existence with a farm-to-table connection, a philosophy and tradition that has continued throughout the years. Crabtree’s Kittle House established itself as the farm-to-table pioneer in Westchester County and has maintained it’s excellent reputation as an outlet for the finest sustainable, naturally raised and grown products from small, artisanal farmers located in the Hudson Valley and beyond. Now celebrating it’s 30th anniversary, Crabtree’s Kittle House Restaurant and Inn continues to set the bar for fine dining and culinary excellence in Westchester County.
The Roundhouse by Terrance Brennan
As a teenager, Kristina began working in kitchens in her hometown and was quickly inspired with the comradery and teamwork of a kitchen environment, as well as the attention to detail and passion required to be successful in a craft. This, along with her time spent in the kitchen with family and friends growing up, led her to explore an education and career in the culinary field, attending the Culinary Institute of America in Hyde Park, NY upon her high school graduation. Chef DePalma graduated from The Culinary with a Bachelor of Professional Studies in Baking and Pastry Arts Management, with honors, in September 2013. During her time at school, Chef DePalma spent time staging at local restaurants, and as student worker in both the back and front of the house at the Apple Pie Bakery Cafe on campus. Upon graduating, she was hired by the cafe as a manager in training and was promoted to Sous Chef within four short months. During her tenure, the Apple Pie Bakery Cafe won a “Best of the Hudson Valley” award and was the highest grossing restaurant at The Culinary Institute of America.
In the spring of 2016, Chef DePalma decided it was time to leave The Culinary Institute of American to gain new experiences in the restaurant world and she accepted a position as the Executive Pastry Chef at The Roundhouse by Terrance Brennan. At The Roundhouse, Chef DePalma is responsible for not only creating the imaginative and indulgent plated desserts served in the main dining room, but she also oversees the production and executes the many gorgeously designed wedding cakes served in The Roundhouse event space.
Bocuse Restaurant at the Culinary Institute of American, Hyde Park
Upon graduating from The Culinary Institute of America in 1975, Waldy Malouf traveled and work throughout Europe and the Mediterranean, later finding employment in some of New York City’s most respected kitchens, including The Four Seasons, La Côte Basque and The St. Regis Hotel.
In the early 1990s, Malouf opened The Hudson River Club in Lower Manhattan, where he developed a signature cuisine that highlighted the culinary riches of the Hudson Valley, which served as the inspiration for his first cookbook, The Hudson River Valley Cookbook (Addison-Wesley, 1996).
Just four months after Chef Malouf was named executive chef and director of Manhattan’s Rainbow Room in 1997, food critic Ruth Reichl of The New York Times awarded the restaurant three stars—one of only three three-star reviews bestowed in that year.
Following a successful 13-year run as co-owner and chief operating officer of Beacon Restaurant in New York City, Malouf became the senior director of special projects at The Culinary Institute in 2013, working with the college’s food and beverage teams on the ongoing refinement of all nine restaurants at the CIA’s three U.S. campuses.
Chef Malouf has travelled to the farms, wine-growing regions, cooking schools, and prestigious restaurants of London, Madrid, San Sebastian, Puglia, and the Sonoma Valley on behalf of the NY State Department of Economic Development, the NY Wine & Grape Foundation, and as a guest chef of the host countries. He co-founded the Windows of Hope Family Relief Fund after September 11, 2001 and remains one of the organization’s three directors. He is also a former chairman of the CIA’s Alumni Council and served on the college’s Education Committee.
About Bocuse Restaurant
The Bocuse Restaurant provides a culinary journey through France, inspired by the world-renowned French chef Paul Bocuse. Recognized as the father of modern French cuisine, Chef Bocuse is widely credited with introducing cuisine characterized by lighter, more delicate dishes that focus on quality and freshness with an increased emphasis on presentation. He was one of the first to emerge from behind the kitchen door, to bring the face and personality of the chef into the dining room for the public to see. Reflecting today’s contemporary sensibilities, the menu at The Bocuse Restaurant focuses on deep flavor, unique preparation, and enticing presentation. Service is casual yet elegant.