Cultivating the Menu at Kitchen Sink Food & Drink

How the family farm fills plates at this Beacon eatery.


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Many of the ingredients at Kitchen Sink are sourced from the chef’s family farm.

photo courtesy of kitchen sink food & drink

We all know farm-to-table restaurants rule the Valley dining scene, but at Kitchen Sink Food & Drink in Beacon, the food source is closer to home than most would think: The thoughtfully crafted menu here is full of ingredients that Brian Arnoff, the spot’s head chef and owner, gathers from his own family’s farm, Truckload Farm and Orchard.

The Arnoffs’ “micro” farm exists on just over half an acre in Hyde Park and is dedicated to providing delicious eats for not only lovers of Kitchen Sink, but the local community. “We grow over 2,000 pounds of vegetables and fruits each season,” explains Arnoff. “A majority of what we produce is served at Kitchen Sink, but a portion is donated throughout the community and shared with family, friends, and neighbors.”

The idea for this agricultural endeavor — run mainly by the chef and his mother with help from assorted family and friends — came from a longtime love of gardening and farming. “We were able to expand from our little garden into what we have today: a farm working in a very basic style, growing from mid-May until mid-October,” Arnoff tells. “Everyone in the family chips in. It’s like we have our own family CSA [Community Supported Agriculture] project going on.”

photo by kenneth gabrielsen

“We do a lot of lettuces, herbs, peppers, and eggplant, and really excel at growing tomatoes; almost all of the tomatoes we have ever served at the restaurant have come from our farm,” determines Arnoff. These ingredients, as well as other crops from Truckload and selected produce from neighboring farms, help Arnoff craft “feel-good food” for a menu that is updated frequently, based on what is ripe for picking. As if to add another familial element to his Main Street restaurant, Arnoff develops some recipes to reflect his heritage. “So there’s some Jewish Eastern European inspiration on the menu,” he mentions. “I also take inspiration from my travels, and that all melts down onto the menu to make a unique subset of dishes.”  

August officially marks the two-year anniversary of Kitchen Sink, and so far, this personal farm-fueled model has produced nothing but outstanding results. Could this be the next trend in our culinary landscape? Time will tell. For now, locals and travelers alike are welcome to stop in and taste the fruits (and vegetables) of Arnoff’s labor for themselves.

157 Main St, Beacon; 845.765.0240; www.kitchensinkny.com

Open for dinner Wed-Sun; Brunch only on Sundays; Fried Chicken dinner Mon starting at 5 p.m.

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