Denihan Hospitality

Item Description

Farm to Table Experience for 4 Guests-Your excursion starts with an afternoon at Coach Farm in the beautiful Hudson Valley where you and 3 guests will experience a behind the scenes tour of Coach Farm’s goat cheese creamery and barns, hands on cheese making and a light picnic lunch on the farm’s property followed by dinner for 4 at David Burke's Kitchen at the James Hotel, NYC.

Coach Farm Experience:

Located just two hours outside New York city, lies Coach Farm, farmstead goat dairy and creamery.  For over 25 years Coach Farm have been turning out authentic, artisanal goat cheeses and yogurts that were once only found in small remote villages in France.   

The process starts on the rolling hills of the farm where over 750 French Alpine goat’s call home.  Milking takes place twice a day to ensure only the freshest milk makes it into our products.  Once the fresh milk is pasteurized, the small team of cheese makers take great care hand ladling the curd, hand shaping the cheese and hand packaging products for final sale.  You won’t find many machines in the creamery, just the skillful hands of cheese makers, perfecting their craft.

It’s  this care and attention to detail, that have captured the attention of culinary greats, such as Chef Burke.

Dinner at David Burke's Kitchen:

Located in the James New York and designed by James Beard Award-winner Thomas Schlesser, David Burke Kitchen’s interior is inspired by the surrounding SoHo neighborhood, blending the cool, industrial simplicity of an airy loft with the rustic warmth of a country barn.

The restaurant’s multiple spaces offer several different ways to experience Burke’s locally sourced, inventive fare. At the entrance, a staircase leads up to the glass-enclosed Treehouse Bar, where guests can enjoy handcrafted cocktails with an array of pizzas, flatbreads, spreads and pâtés as well as homemade sweet and savory snacks. The Treehouse Bar features banquettes and counter seating in a perch over Sixth Avenue, offering a birds-eye view of the bustling street below.

Downstairs, the 130-seat, loft-like space is divided into a bar and dining room with denim banquettes, a barn roof and a blackened steel bar top. The open kitchen and glass-enclosed wine cave allow guests a peek behind the scenes, while Burke’s theatrical style is reflected in the carving station, where a variety of meats are carved and whole-roasted fish, lobster and casseroles are plated in the center of the dining room. His menu also emphasizes the highest quality vegetables, beef and game birds with ingredients such as duck ham, Blue Foot chickens and beef cheeks. In the bar, a soaring skylight lets the sun stream in, adding to the restaurant’s airy and inviting atmosphere.

Item Special Note

• Expires February 2014
• Date of dinner and Coach Farm Experience is based on availability and must be arranged at least 60 days in advance. Does not need to be redeemed on same day
• Transportation not provided
• Farm experience only redeemable on weekdays

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