We’re opening our storied private rooms for an inspired multi-course dinner designed by Eric Leveillee, Executive Chef of beloved Catskills’ eatery The DeBruce, named one of the best restaurants in America (Esquire) in one of the world’s best new hotels (Condé Nast Traveler). The one-of-a-kind dinner will be followed by a salon-style conversation in Yaddo’s magnificent Music Room. Learn about the roots of contemporary fine dining and the philosophy of “seed-to-table” with Chef Leveillee and Brad Kessler, an award-winning Yaddo author, farmer and cheesemaker. The acclaimed chef’s menus revolve around neighborhood heritage, locally grown food and culinary excellence.
This remarkable dinner will include produce planted and harvested specifically with this menu in mind and will feature a unique artisan cheese by Brad Kessler, produced from the milk of the author’s own goat herd. Participants will also enjoy pre-dinner cocktails and a book signing of Goat Song: A Seasonal Life, A Short History of Herding and the Art of Making Cheese.
Tickets go on sale August 16. $600 for 2 seats to this culinary adventure!
Note: Tickets may only be purchased in pairs.
Limited to 50 guests. Buy a ticket now to secure your seat!
For more information, please contact Director of Special Events Angela Schlansker at aschlansker@yaddo.org or call (518) 584-0746.
Brad Kessler is a winner of the Dayton Literary Peace Prize in Fiction for his novel Birds in Fall, the Rome Prize from the American Academy of Arts and Letters and the prestigious Whiting Award. Author of the books Goat Song, Lick Creek, The Woodcutter’s Christmas and North, he has contributed to such publications as The New York Times Magazine and The New Yorker. He teaches and lectures at Northwestern University, Smith College and The New School, among others. Mr. Kessler lives on the smallest licensed goat dairy in the state of Vermont, where he makes cheese alongside photographer Dona Ann McAdams.
Eric Leveillee is the Executive Chef of highly respected Catskills restaurant The DeBruce, where his menus reflect a connection to nature and the history of the Catskill Mountain region. Chef Eric began his career at Cook & Brown in Providence, where he oversaw the daily five-course tasting menu. In Philadelphia, he worked at the famed Vernick Food & Drink with award-winning chef Greg Vernick and at Whetstone Tavern, Lacroix Restaurant at The Rittenhouse and Marigold Kitchen. Marigold Kitchen reclaimed its spot on Philadelphia Magazine’s coveted “Top 50” list under his supervision.
