Delaware and hudson gas x ultra strength directions

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Thank You for considering Delaware and Hudson for your special occasion. We are a full service restaurant with an attached Tavern in Williamsburg, Brooklyn. We take pride in our our friendly and professional service and our critically acclaimed food, served in our Michelin-starred restaurant. We look forward to helping you create an unforgettable experience!

The maximum number of guests for a buyout in our main dining room is 40. In our Tavern space, we can accommodate 25 guests seated or 35 guests standing. We serve a tasting menu of shared appetizers, a mid-course that is generally a pasta or dumpling, a choice of main courses consisting of a meat, a fish, or a vegetarian entree, dessert and petits fours. Our menu changes almost daily to reflect what is available from our local farmers and purveyors.

We offer a three course prix fixe brunch menu which includes our home-made scones and biscuits, fresh cinnamon doughnuts, and a fruit salad for the table. The second course would include a choice of our brunch entrees. For dessert,we can offer a special occasion cake for the party or an individual dessert for each guest. As always, we are happy to work with you on any special requests or dietary restrictions.

"Chef Patti Jackson can almost always be found in her kitchen—and that’s the first sign you’re in for a treat at this bijou of a restaurant, where her exceptional Mid-Atlantic fare is the name of the game. This kitchen boasts deep ties to some of the tri-state area’s most beloved farms, orchards, and fisheries, adding quality and authenticity to every dish. The prix-fixe menu offers diners a handful of appetizers to share, including Jackson’s famous pretzel roll, followed by a first course and entrée. The starting lineup might feature creamy chestnut soup; golden crab cake paired with purslane and Hollandaise; or green tomato pie with molasses and brown sugar. Pillowy farmer’s cheese dumplings tossed with apple schnitz, ham, and Brussels sprouts could be next. And to follow, a fragrant porchetta paired with cider-braised root vegetables and spinach. Dessert, always a delicious affair, is usually hand-delivered by Jackson herself. The space is small and polished, with flowers sitting pretty on the tables and vivid photographs brightening steely sea-foam walls. If a relaxed, abbreviated tour of the menu is more your speed, head next door to the Tavern for impressive à la carte options".- MICHELIN guide inspectors

Bring 1 gallon of water to a rapid boil and slowly whisk in cornmeal and buckwheat. Reduce temperature and cook until thick, stirring often with a wooden spoon. Stir constantly for 5-10 minutes until it begins to thicken. Add the prepared mushrooms, squash, and sage. Continue to cook, stirring occasionally until very thick. Add salt and pepper to taste. Pour into 2 greased loaf pans and press oiled or waxed paper on top to prevent a crust. Cool thoroughly.

Turn solid scrapple out of pan onto a cutting board. Slice. Heat a large saute pan, add oil and a small knob of butter, if desired. Add scrapple slices when oil is hot and butter is foamy, cook over medium heat until nicely crisp and golden. Scrapple will keep well in the refrigerator for 4-5 days, or can be frozen.

Spiced Pumpkin ButterTake a large pumpkin, seed and peel, chop into large chunks, toss into a slow cooker with a quarter of an inch of water on the bottom. Add two cinnamon sticks, four bay leaves, eight cardamom pods, tablespoon of whole cloves, and a pinch of powdered ginger. Set to lowest setting, slightly prop open lid and let cook for twenty-four to thirty-six hours stirring occasionally until it is thick enough to spread. Yield depends on pumpkin.

Delaware and Hudson is a 38-seat restaurant and a 35-seat tavern in Williamsburg, Brooklyn serving regional American food from the Mid-Atlantic states (from Baltimore to Buffalo). We feature farm-fresh carefully produced local and seasonal ingredients to craft good, wholesome food.

Delaware and Hudson is named after an early American canal system, gravity railroad, coal line, and passenger trains. All of the various companies served the North-East region in the 19 th and early 20 th centuries. Chef Patti Jackson‘s great grandfather worked for the Delaware and Hudson Railway.

Patti Jackson is a proud native of Northeastern Pennsylvania, where she grew up in a typical American small town. Originally interested in biology and chemistry, she fell in love with the restaurant business as a teenager, and has pursued all aspects of service and food craft ever since.

She is a chef with over 30 years experience, based in New York City. Trained as a pastry chef at the Baltimore International Culinary Arts Institute, she worked as a pastry chef in wholesale, retail and restaurants in Washington D.C. and then New York for 18 years—working for such industry leaders as Sutton Place Gourmet and the Pino Luongo organization before taking over the restaurant Le Madri as an Executive Chef in 2003. Subsequently she was the Executive Chef of the restaurants i Trulli and Centovini before opening her restaurant in Williamsburg

Rick is a stalwart friend of Chef Jackson. He studied agronomy and farming from a young age and attended Cornell to study soil science. He helped to develop the Tristar strawberry. He is known as a grower of Tristar strawberries, heirloom potatoes, specialty herbs and greens. He is well-known for working with chefs, a renowned Catskill forager and the largest supplier of ramps to the Greenmarket. He also forages fiddleheads and wild blueberries.

Alex is a fifth-generation German-American onion farmer. His farm is in the black-dirt region of New York State. His farm was nearly destroyed by a hail storm some years ago. His major crop at the time, onions, take a long time to grow and are particularly susceptible to hail. Other root crops like carrots and radishes grow quickly and well in the black dirt. He diversified into other root crops; his neighbors told him he could sell them in New York City. Alex found that he loved farming different vegetables, and his business took off. He currently plants several hundred different varieties each year. Alex’s stand is a fixture at the Union Square Farmer’s Market.

Tim worked as a technocrat for the City of New York and rediscovered his love of farming by growing tomatoes on his rooftop in Brooklyn. He returned to where he grew up in Pennsylvania and started farming. He is famous for his heirloom tomatoes, heirloom peppers, and heirloom cucumbers. Tim’s wrote about his experiences in his book, Heirloom: Notes from an Accidental Tomato Farmer

Lew is the third generation of farmers to have grown for the Union Square Greenmarket from their Southern New Jersey farm. They are famous for their asparagus, and in the summer, great squash, eggplants, okra, and melons. They also grow beautiful low-acid New Jersey tomatoes.