What’s the best thing you’ve eaten lately?
The duck salad at Brunette wine bar in Kingston. Smoky duck (similar to prosciutto) served with seasonal produce (like tart rhubarb in the spring) is such a delight. I am always impressed by the big flavors that come out of that small kitchen.
Tell us the cocktails you like to mix up for friends.
Negronis. I make them with Faccia Brutto aperitivo (an Italian bittersweet aperitif infused with 17 botanicals), Isolation Proof gin (based in Bovina Center), and Antico vermouth by Distillerie Francoli.
Give us a fool-proof dinner party menu.
Fill the table with plenty of nibbles (such as cheeses, charcuterie, and olives) before guests arrive. Keep everyone’s glasses full at all times. Easy, seasonal salads and large roasts that can spend some time in the oven are my favorite things to serve. Keep it simple—you’re there to enjoy time with your guests!
Can’t-live-without kitchen tool?
A good sharp knife and a Y- peeler from Kuhn Rikon.
Favorite midnight snack?
Quesadillas!
Any guilty pleasures?
White Castle sliders.
Chleo
288 Fair St, Kingston
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