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Remembering Mom...
As many of you already know, in late March my mother Marjorie passed away. What you may not realize is that a huge part of what I do here year after year was from the inspiration & knowledge my mother provided me with. She got me hooked on growing & gardening for as long as I can remember. She was a true "Master" of anything she ever tried. Words cannot describe how much we all miss her & will be forever grateful that we had the chance in our lifetime to call her Mom & Nanny. With Spring upon us, the Phoebes, Peeper Frogs, Wood Ducks, Crocus, Dafadills, Tulips, Sorrel, Chives, Tiny Rhubarb & all the other beautiful things we dream of all winter to return, we pause and say ... We love you Mom! Happy Spring!
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Report From The Chef... Early Autumn...
For this Early Autumn Week, we're currently "Fully Reserved" for the following Date's:(Sept. 1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30 Oct 1,2,3,4,5,6,7,8.9.10.11.12.13.14.15.16.17.18.19.20.21.22) Thank you! Waiting lists have been established. Our Early Autumn Grand Tasting Menu changes daily & will feature, but not be limited to the following ingredients: From our Gardens, property & Greenhouse...
Corn,& Green Beans. Tomatoes, Purple Bush Beans Baby Eggplant, Lemon Cukes, , Mustard Greens,Cabbage, , Melon. Apricots, Peaches, Crab Apples, Rainbow & Ruby Chard, First New Potatoes, Turnip Greens, Green Garlic Scapes, Sweet Shallots, Burdock, Root Cellar: Applewood Smoked Corn (From our 2007 harvest) , Kolrhabi, Celery Root & Parsley Root. Oak Acorns & Hickory Nuts, Butter Turnips, Sumac. Pristine Atlantic Seafood. A wonderful selection My "2006, 2007 & 2008" Vintage" Homemade Charcuterie. A selection of my Homemade Aged Cheeses. (Yes, I make the Cheeses & Charcuterie) Naturally, I have to keep many of the ingredients as surprises! Price will be in the range @ $75.00pp.A Tasting of Desserts is included with the Grand Tasting Menu. Just a reminder, use of Cell Phones in the dining room of The Basement Bistro is not permitted. Thanks- Chef Damon B.
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Planning Ahead...Reservations...
(Please allow 4 weeks to secure a table!)You may leave a "Tentative" reservation on our voice mail @518-269-1009. Please note your reservation is not confirmed until our reservation representitive contacts you with availability, seating times etc. (Just a reminder, Cell phone use is not permitted in the Dining Room of The Basement Bistro). An update on advanced reservations - The Basement Bistro is currently "Fully Reserved" for the following dates: (Sept. 1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30 Oct. 1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22) Thank You!- Waiting lists have been established.)See "Reservations" on this page for reservation info. Sign up for our Email List (see below for instructions) and we'll keep you posted.
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Reservations...
Reservation Office Hours for the Autumn months are as follows... Reservations are required and may be made by phone only @518-269-1009. Please leave a tentative reservation message(including the date(s) you're interested in as well as the number in your party & phone contact number) at 518-269-1009. Your reservation is not confirmed until our reservation representative contacts you with availability & seating times. Sorry, no Email or answering machine reservations will be accepted. No same day reservations are accepted. Tables can be reserved a maximum of 4 weeks in advance. When reservations are made more than 1 week in advance, you must re-confirm your reservation by the Wednesday of the week the reservation is for in order to secure the table. Please keep us posted as to changes in your party's number of guests. If your plans change, please call us as soon as possible to cancel your reservation as no shows are devastating to a small restaurant like ours. Tables are held for only 20 minuites, so give us a call if your running late. Thank you for your consideration. Reservation line - 518-269-1009.
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Early Autumn Hours...
Hours for October's "Early Autumn Grand Tasting Menu" will be nightly. Specific seating times will apply. Our reservation office will inform you of times available on each day. Sorry, no same day reservations are available. (Open nightly July-Sept.)
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James Beard Foundation "Chefs & Champagne" 2007...
Chef/Owner Damon Baehrel of The Basement Bistro has been invited to the annual "Chefs & Champagne" event July 21, 2007 at the Wolffer Estate & Winery in the Hamptons. This year's honored chef is Charlie Trotter from Chicago, who along with the James Beard Foundation, is celebrating the 20th anniversary of his renowned self-named restaurant. Damon was invited by Chef Trotter & the foundation, when they became aware of his 29 Zagat rating, the highest in the country. 700-800 food enthusiasts & media from around the country are expected to attend.
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From Earlton to Hollywood...
Chef/Owner Damon Baehrel is one of the invited Celebrity Chefs for the 19th annual Culinay Evening with the Cailfornia Winemasters at Burbank Studios in Hollywood Cailfornia on May 17th 2008. Damon will join over 65 Cailfornia Winemakers & 40 Chefs from around the country for this Gala Benefit for the Cystic Fibrosis Foundation. The event will be attended by 1400 Food & Wine enthusiasts at Burbank Studios.
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The Basement Bistro Named Best...
The Basement Bistro was recently named "Best Greene County Restaurant" by Hudson Valley Magazine for the 10th time. Thanks to all of you for making this possible & to all of you from around the Country (and World) for making the journey to The Basement Bistro each year. As we close in on our 18th Year, we've seen so many places come and go. Yet we remain excited EVERY DAY about making our patrons' experience here one the will remember for a long, long time. To all of our new customers, as well as those of you that we used to see 10-15 years ago, we thank you!
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Sign up on our EMail List...
Simply eMail us (Beth@sagecrestcatering.com) with your eMail address and we'll keep you posted on all of the "Happenings..." Insider promotions, Wine Dinners, Cooking Classes, or maybe the Chef just wants you to know he has fresh Truffles.
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The Basement Bistro Zagat Rating!!!
The Basement Bistro's recently published Zagat Rating is as follows... (Food-29 Decor-22 Service-28) This rates the food & service score at The Basement Bistro at the HIGHEST IN THE COUNTRY!!! Thanks everyone from around the Country that has made the trip to dine with us & for providing us with this honor! Chef Damon Baehrel & Family.
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Gift Certificates Now Available...
(Note: Certificates are available by mail only & are not available for pick-up at the restaurant. Thank You.)The Basement Bistro is happy to offer Dining Gift Certificates. Simply Email the following info to Beth@sagecrestcatering.com: A-The name of the person/persons you would like the certificate made out TO. B-The Name of the person/persons you would like the certificate FROM. C-The mailing address of where you'd like it sent.(Not an Email address)D-The Dollar Amount you'd like the cerficate for. E-You're Credit card number w/Expiration Date. We accept Mastercard, Visa & American Express. You will recieve Email confirmation when your Certificate is mailed. Thank You! Beth Baehrel
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Damon Baehrel Consulting Services...
Executive Chef/Owner Damon Baehrel's idea's,concepts and problem solving experience are available to start-ups & established companies nationwide. Phone or email. (attn. Damon) Specializing in Menu development, Site Design, Concept Design.
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Autumn Harvest Preview Grand Tasting...
(Thank You for the turn out, 2008 Dates to be announced soon!)Our Event that slowly signals the end of the Summer Season and previews the bounty of the Autumn Harvest from our Gardens. If you prefer, a tasting of Wines selected by Chef/Owner Damon Baehrel, who will also serve/prepare the evening's Tasting Menu, will be offered. With Damon being alone in the restaurant, seating will be limited. Date: Seating times will be @6:00-6:45. Cost is $75.00 per person.(Wines, Beverages, Sales Tax & gratuity not included and as always, all gratuities will be fowarded to the Children's Charity of Damon's choice). Reservations are required and can be made by calling 518-269-1009 beginning Sept 5th.
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Damon Baehrel - Executive Chef