Apple Picking Guide

American Bounty Restaurant Launches Cider and Apple Fest Dining Series

Local apples and ciders take center stage at the Culinary Institute of America’s star restaurant


Published:

Photograph by Phil Mansfield/CIA

If you love apple picking and fine dining — but you aren’t sure how to combine the two — you’ll want to book a table at the American Bounty Restaurant on November 12.

Situated at the Culinary Institute of America, the restaurant celebrates the Hudson Valley’s apple season with its very own Cider and Apple Fest. The event, which offers a lunch and dinner seating, showcases a creative assortment of dishes that have been crafted using locally grown (and picked) apples.

Both lunch (at 11:30 a.m.) and dinner (6:30 p.m.) offer three and four courses, respectively, consisting of Jonah Gold apple salad with cider-braised Berkshire pork belly and hard cider vinaigrette; roasted Granny Smith and pumpkin soup; and local venison with Ruby Frost apple purée, forest mushrooms, and fois gras. For dessert, enjoy gingerbread pudding with caramel apples, pecan and bacon praline, and spiced cider ice cream. (See the full menus below.)

In addition to lunch and dinner, guests can delight in an apple buffet hosted by Breezy Hill Orchard owner Elizabeth Ryan. Sample a variety of ciders and spirits, including hard and traditional ciders, as well as sparkling selections.

To make reservations or for more information, click here.

If you go...

Cider & Apple Fest
When: Thursday, November 12 at 11:30 a.m. (lunch) and 6:30 p.m. (dinner)
Where: American Bounty Restaurant at the Culinary Institute of America, 1946 Campus Dr., Hyde Park
Cost: $75 (lunch) and $110 (dinner); prepaid and all-inclusive
Details: 845-451-1011; www.americanbountyrestaurant.com


Cider & Apple Fest Lunch | 11:30 a.m.
$75 prepaid, all-inclusive

First course: Jonah Gold apple salad with cider-braised Berkshire pork belly, frisée, baby kale, root vegetable chips, hard cider vinaigrette
Second course: Roasted Granny Smith and pumpkin soup, toasted granola, pumpkin seed oil
Main course: Local venison loin, Ruby Frost apple purée, forest mushrooms, Blue Hubbard squash, fois gras, smoked juniper
Dessert: Gingerbread pudding, caramel apples, pecan and bacon praline, spiced cider ice cream

Cider & Apple Fest Dinner | 6:30 p.m.
$110 prepaid, all-inclusive

First course: Jonah Gold apple salad, frisée, baby kale, root vegetable chips, hard cider vinaigrette
Second course: Roasted Granny Smith and pumpkin soup, toasted granola, pumpkin seed oil
Third course: Cider-braised Berkshire pork belly, pickled Jersey Mac apple slaw, roasted beets, caramelized salsify
Main course: Local venison loin, Ruby Frost apple purée, forest mushrooms, Blue Hubbard squash, fois gras, smoked juniper
Dessert: Gingerbread pudding, caramel apples, pecan and bacon praline, spiced cider ice cream

Edit Module
 
Edit ModuleShow Tags
 
Edit Module
Edit Module