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Best Of

Jessica Winchell at Global Palate Restaurant

MapWest Park, NY
  • People
  • 2009: Backyard Chef


Like other great chefs, Winchell likes to use the freshest ingredidents possible. That means tailoring her menus to take advantage of whatever is at local farms — or whatever is ripening in her own backyard. With gardens tucked away behind her restaurant as well as at her Ulster Park home, Winchell has her pick of herbs, tomatoes, garlic, squash, chilies, peas — if it’s ready for picking, it’s ready to make its way into an appetizer, entrée, dessert, or cocktail. (Her nontraditional, Mediterranean-style martini includes both rosemary and cherry tomatoes.) Whatever her gardens can’t provide, she seeks from local sources, like RSK and Davenport farms and Stone Ridge Orchards. But then you’d expect nothing less from a chef whose restaurant describes its location as “where local ingredients meet the world.”

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