Damon Baehrel

Damon Baehrel (born 1961/1962[1] in Massapequa, Long Island[2]), is a New York–based restaurateur.[1] He has no formal education in the culinary arts but states that "he learned to cook from his mother, an avid gardener, and also from years doing odd jobs in mountain-resort kitchens in the US Northeast". He is the owner of the restaurant that carries his name, Damon Baehrel, located in the hamlet of Earlton in Coxsackie, New York.[1] Baehrel acts as the chef, the waiter, the grower, the forager, the gardener, the cheesemaker, the cured-meat maker.[1] Baehrel was nominated for the James Beard Foundation Award for "Best Chef Northeast", in 2013.[3]

Restaurant

The restaurant is located in the basement of Damon and his wife's, Elizabeth Baehrel, home in the hamlet of Earlton in Coxsackie, New York.[4] Originally it was known as Damon Baehrel at The Basement Bistro, which was established in 1989 initially providing catering services.[1] The restaurant acquires all its ingredients, such as pine flour, acorn oil and vinegars directly from the 12-acre property [4] except salt and seafood, and meats are sourced from a neighboring organic livestock farm.[5] The 16-seat restaurant as of February 2014 has a waiting list, in some reports, of 5 to 10 years.[4][5][6] An August 2016 article in The New Yorker questioned whether the waiting list could actually be that long.[2]

References

External links

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