Bannerman’s Island, you know that eye sore in the Hudson River when traveling by train into New York City just after Cold Spring. It’s really no eye sore when you find out the history behind it.
Frank Bannerman built this fortress in the old style of Scottish castles. This island was primarily used for storing war weapons and explosives. It had a massive fire in the 1960’s that destroyed it. Today it is open on selected dates for tours.
This year The Chef’s Consortium
will be hosting a five course farm to table dinner in the Helen Bannerman garden on the island September 10. This is the annual fundraiser created by Hudson Valley Chef Noah Sheetz showcasing 5 amazing Hudson Valley Chefs that design and prepare a specific dish.. There will be two seatings 3pm and 4:15.
The star chef this year is Tahish a Solages
and she will be preparing a roasted pear salad with local blue cheese, walnuts, local field greens topped with a spiced red onion balsamic vinaigrette with a buttery French crostini.
We all love local cheese and the chef on that course will be featuring Four Fat Foul St. Stephen triple cream and an Italian style hard cheese called Toma Celena from Cooperstown Cheese Company served with Consortium pepper jelly preserves, balsamic reduction and a local cracker.
As of this time the rest of the chefs are still sourcing their ingredients and coming up with their dishes. But you know they will be outstanding!
Tickets for the event are $135 per person and include a 30 minute boat ride over to Bannerman Island where you will learn all about the history of the island. A self guided tour of the island, live music performed by The Kings Highlander Bag Pipe Band.