John Boy’s Farm
Those in the know know this: the finest chicken and pork in the Northeast come from just up the road in Pound Ridge at John Boy’s Farm. There, John Ubaldo is committed to raising the most flavorful, healthful — and cheerful — English Berkshire pigs on the market.
A number of his products can be purchased at another hometown favorite, Table Local Market, or served up nightly by Chef Brad at the Kittle House. Recently John came to sample some of his goods….Here’s the review from his newsletter:
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John Boy’s Farm Newsletter
Kittle House Review…Better Late Than Never….
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Hey Everyone, Sorry I am late with the review but I had to jump in the van after the animals and deliver most everything last night seeing as most restaurants are closed today. Finished off this morning and I am back at the farm chomping at the bit to go see my piggies and play in the snow.
OK, So Saturday night I ate at the Kittle House in Chappaqua. They are a very big supporter of mine so I figured I would go in and see what was going on. The Kittle House has a long history but I was there for the food. I walked in and immediately decided I wanted to eat in the Tap Room. A beautiful old room with copper ceilings and a table by the fire, perfect for the farmer. Our wait staff was nothing short of excellent, probably the best I have come across. Very attentive the entire meal.
From the first sip of Cabernet I knew the dinner was going to be a treat. A perfectly picked wine. I started getting flashbacks of how life used to be before these pigs consumed me.
We picked our main courses and left the rest to chef Brad. Chef Brad came to the Kittle House last year and immediately started sourcing fresh local foods. He has an excellent intuition as a chef of what flavors and textures blend and what people really would enjoy in a meal.
We started with potatoe croquettes in a green veloute with shaved parmesan as well as a roasted baby beet salad with sour cherries (excellent touch), balsamic and peanut meringue. Both had great flavor and I started to get excited.
Things got interesting when the next three dishes showed up, ready? Foie Gras torchon over baby arugula with a sour cherry puree, Nantucket bay scallops accompanied by some really fresh chanterelles and Terrine of Rhode Island sardines with potato confit, meyer lemon, piquillo peppers, chorizo and fried parsley. Now, I do not like sardines but this dish was excellent. The foie gras melted on your mouth and the scallops were so tender and flavorful. Every dish had great combinations and flavors that came from all angles and we were ready to get down to business.
NEXT was the test: Sweet and sour confit of JB’s Berkshire pork belly over fingerling potatoes and apple cider foam! Yes apple cider foam. So simple, he really let the pork speak for itself and it was fantastic! JB’s chicken breast was served next, accompanied by some butternut puree, bluefoot mushrooms (yum!) and a sauce perigourdine that I hate to say, made my chicken (ouch!). It really made it all come together.
DINNER! yes I had to have dinner after I tasted everything. Hudson valley duck breast and confit leg, vanilla scented parsnip puree and trumpet mushrooms. I must say, the mushrooms were some of the finest I have had that I didn’t find in the woods myself. Oh yes, 10 hour braised oxtails with cauliflower puree, hen of the woods mushrooms (again excellent) smoked bone marrow and an oxtail and onion sauce!!!!!!!
Almost forgot DESSERT! A piece of cheesecake, chocolate something with cranberry dust and last but not least, an amazing piece of pecan pie.
All in all I found the meal, the setting and the service excellent. Nothing let me down bite after bite. I am grateful to the Kittle House for being so supportive of me. Thank you Mr. Crabtree for a beautiful restaurant and thank you chef Brad for a wonderful meal. You all really should go and try the tasting menu. Last night I dropped off a monster loin and am very anxious to see what comes of it.
I am off to see my piggies!
Have a great night and eat well,
John
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