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X-ORIGINAL-URL:https://tenmiledistillery.com
X-WR-CALDESC:Events for Tenmile Distillery: Wassaic, New York
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DTSTART;TZID=America/New_York:20221015T180000
DTEND;TZID=America/New_York:20221015T220000
DTSTAMP:20260609T203851
CREATED:20220923T200646Z
LAST-MODIFIED:20231117T193002Z
UID:10000019-1665856800-1665871200@tenmiledistillery.com
SUMMARY:Heirloom Fire (October 15)
DESCRIPTION:Join us for dinner with Heirloom Fire on October 15th from 6-10pm. Ticket ($275+tax) includes five-course dinner with wine\, two cocktails; cash bar thereafter. Cocktails begin at 6pm\, followed by family-style dinner. View full menu below.  \nHeirloom Fire Chef James Gop\nAbout Heirloom Fire\nHeirloom Fire curates inspiring and unforgettable events. Chef James Gop and his team cook with locally sourced artisanal ingredients from the Berkshires and surrounding New England region. Their close-knit relationships with growers and producers ensure the best of the farm at your table.   \nKnown for “Dinner Theatre”\, Heirloom Fire will set up its kitchen right next to our patio and cook directly over hardwood flame with perfectly executed service.  \nMenu\nHors d’Oeuvres\nSmoked Duck Breast\, Birch Syrup\, Juniper\, Wintergreen Salt & Einkorn Crisp\nPickled & Charred Rutabaga with Browned Butter Aioli\nHouse Cured Sprat Herb Salad & Roasted Brown Bread\nSalt Roasted Beets with Honeyed Chèvre & Anise\nBraised\, Smoked Pork Belly with Pickled Apple\nSalt Cod Beignet with Black Pepper Aioli \nCheese & Charcuterie\nLocal Artisanal Cheeses with Nuts & Dried Fruits with Preserves\nRoasted Hubbard Squash with Pecorini & Thyme\nAsh Roasted Autumn Onion with Herb Dip\nHand-crafted Charcuterie with Mustards\nHeirloom Fire’s Seasonal Pickles\nHearth Baked Breads \nFirst Course\nSlow Roasted Honey Nut with High Lawn Blue Panna Cotta and Foraged Walnuts \nSecond Course\nMalted Barley “Risotto” with preserved Summer Mushrooms and Brown Butter \nMain\nVegetables\nHeirloom Carrots with Bitter Greens\, Radishes & Curd\nSmoked New Potatoes with Foraged Ramp Aioli\, Dill & Parsely \nMeats\nWhole Roasted Heritage Pig with Whisky & Apple Sage Sauce\nHand-Spun Wood Roasted Duck & Foraged Bramble Berry Jus \nDessert\nHardwood Fired Burnt Cheesecake with Summer Peach Preserves\nCauldron Cooked Apple Beignets with Whisky Cream & Pine Sugar\nCopper & Glass Pour Over Coffee Service \n— \nTables will be set for 8 guests and seating will be arranged according to the size of your party. If you would like a full table\, please increase your quantity at checkout to 8 tickets. If you and friends book tickets separately\, please contact us 5 days in advance of the event so we may arrange to seat you together.  \nHeirloom Fire Cheese & Charcuterie Board\nHeirloom Fire Outdoor Kitchen\nHeirloom Fire Vegetable Main Course\nHeirloom Fire Main Course Spread\nHeirloom Fire Main Course Spread\nHeirloom Fire Dessert\n \n 
URL:https://tenmiledistillery.com/upcoming-event/heirloom-fire-october-15/
ATTACH;FMTTYPE=image/jpeg:https://tenmiledistillery.com/wp-content/uploads/2022/08/heirloom-fire-sold-out-1.jpg
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DTSTART;TZID=America/New_York:20221016T110000
DTEND;TZID=America/New_York:20221016T180000
DTSTAMP:20260609T203851
CREATED:20221010T144416Z
LAST-MODIFIED:20231117T193512Z
UID:10000020-1665918000-1665943200@tenmiledistillery.com
SUMMARY:Westerly Canteen - Sunday\, October 16
DESCRIPTION:Make Tenmile a stop on your Fall weekend itinerary because Westerly Canteen’s beautifully renovated Airstream will take up residence in our orchard through the rest of the month! \nJoin us Sunday\, October 16 from 11am to 6pm for a cocktail and lunch\, midday meal or early dinner with Westerly Canteen’s Molly Levine!\nNo reservations required; food is first-come\, first-serve. Order à la carte; cash bar.  \nMenu for October 16th\nPetite Shaved Carrot + Rainbow Daikon Salad + young ginger vinaigrette\, pistachios ($10) \nGigante Beans + last of the season tomatoes\, warm butter – citrus dressing\, bottarga ($14) \nPuntarelle Salad alla Romana + hard egg\, dulce breadcrumbs\, anchovy vinaigrette ($17) \nBlack Futsu Squash Agrodolce + Chaseholm labneh + sesame ($16) \nPan Seared Spigiarello + Roasted Leeks + salsa di Pane\, pitmason apple\, birbablu ($17) \nPork Rillette + Poached Egg on trailer-made pain de mie + sungold jam ($19) \nGreen Peppercorn Duck Breast +concord grapes\, charred arrowhead cabbage\, pine nut ($32) \n \nAbout Westerly Canteen\nWesterly Canteen is the culmination of a wild idea\, a love for gathering around vibrant meals\, and over a decade in restaurants that demanded a shift in the way cooks\, servers\, and diners interact. Alas\, meet the roving kitchen of our dreams- a 1971 airstream gutted to house a design forward commercial kitchen! \nAs part of a larger agritourism venture\, the canteen offers a way to interact with farm spaces and hospitality via a diverse array of dining experiences. With an emphasis on high-low offerings- from fun pop ups to elegant\, seated dinners\, all of Westerly’s hospitality experiences are intended to close the gap and serve as a liaison between where our food and drink is grown and enjoyed; between guests and our staff by breaking down the literal and metaphysical walls of traditional restaurants. Inspired by the aperitivo tradition and cave à manger style of service\, Westerly Canteen serves up constantly evolving and rotating menus of seasonal fare\, sourced from our friends and community. \nAbout Molly Levine\nMolly Levine is a chef\, restaurant consultant\, event curator\, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse\, in Berkeley\, CA defined her unwavering principles in seasonality\, locality\, and sustainability and formed the backbone of her culinary style. She took her breadth of skills back to her East Coast roots\, to run a restaurant on Martha’s Vineyard followed by a move to the East End of Long Island whereby she helmed the expansion of the beloved Carissa’s bakery into the notable restaurant it has become on Pantigo Road. \nMolly produces intimate farm dinners\, collaborates with wineries\, consults for restaurants and agritourisms\, and recently launched\, Westerly Canteen: a roving restaurant housed in a 1971 Airstream.
URL:https://tenmiledistillery.com/upcoming-event/westerly-canteen-sunday-october-16/
ATTACH;FMTTYPE=image/jpeg:https://tenmiledistillery.com/wp-content/uploads/2022/10/westerly-canteen-2.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221023T110000
DTEND;TZID=America/New_York:20221023T180000
DTSTAMP:20260609T203851
CREATED:20221020T171956Z
LAST-MODIFIED:20231117T194021Z
UID:10000021-1666522800-1666548000@tenmiledistillery.com
SUMMARY:Westerly Canteen - Sunday\, October 23
DESCRIPTION:Make Tenmile a stop on your Fall weekend itinerary because Westerly Canteen’s beautifully renovated Airstream will take up residence in our orchard through the rest of the month! \nJoin us Sunday\, October 23rd from 11am to 6pm for a cocktail and lunch\, midday meal or early dinner with Westerly Canteen’s Molly Levine!\nNo reservations required; food is first-come\, first-serve. Order à la carte; cash bar.  \nMenu for October 23rd\nFried anchovy + burnt lemon\n$10\n \nScarlet Runner Beans + Fennel\, roasted garlic- yogurt\, scallion\n$15 \nCrispy Kabocha Squash + Chimayo\, aioli\n$16 \nChicory Salad + mimolette\, burnt orange vinaigrette\, smoked almonds\n$16 \nBroccoli Raab + Fresh Ricotta\, vermouth-roasted grapes\, fried shallots\n$17 \nClams Escabeche + trailer-made pain de mie\, clamaise\n$22 \nPreserved Lemon Agnolotti + perod- butter\, bottarga\n$25 \nSteak au Poivre + new potatoes\n$34 \n \nAbout Westerly Canteen\nWesterly Canteen is the culmination of a wild idea\, a love for gathering around vibrant meals\, and over a decade in restaurants that demanded a shift in the way cooks\, servers\, and diners interact. Alas\, meet the roving kitchen of our dreams- a 1971 airstream gutted to house a design forward commercial kitchen! \nAs part of a larger agritourism venture\, the canteen offers a way to interact with farm spaces and hospitality via a diverse array of dining experiences. With an emphasis on high-low offerings- from fun pop ups to elegant\, seated dinners\, all of Westerly’s hospitality experiences are intended to close the gap and serve as a liaison between where our food and drink is grown and enjoyed; between guests and our staff by breaking down the literal and metaphysical walls of traditional restaurants. Inspired by the aperitivo tradition and cave à manger style of service\, Westerly Canteen serves up constantly evolving and rotating menus of seasonal fare\, sourced from our friends and community. \nAbout Molly Levine\nMolly Levine is a chef\, restaurant consultant\, event curator\, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse\, in Berkeley\, CA defined her unwavering principles in seasonality\, locality\, and sustainability and formed the backbone of her culinary style. She took her breadth of skills back to her East Coast roots\, to run a restaurant on Martha’s Vineyard followed by a move to the East End of Long Island whereby she helmed the expansion of the beloved Carissa’s bakery into the notable restaurant it has become on Pantigo Road. \nMolly produces intimate farm dinners\, collaborates with wineries\, consults for restaurants and agritourisms\, and recently launched\, Westerly Canteen: a roving restaurant housed in a 1971 Airstream.
URL:https://tenmiledistillery.com/upcoming-event/westerly-canteen-sunday-october-23/
ATTACH;FMTTYPE=image/jpeg:https://tenmiledistillery.com/wp-content/uploads/2022/10/westerly-canteen-2.jpeg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20221026
DTEND;VALUE=DATE:20221027
DTSTAMP:20260609T203851
CREATED:20221026T184728Z
LAST-MODIFIED:20231117T231753Z
UID:10000022-1666742400-1666828799@tenmiledistillery.com
SUMMARY:Supper Club: Wild Game Night
DESCRIPTION:Join us for Wild Game Night prepared by Tenmile Distillery’s chef Eliza Glaister. \nOrder à la carte; cash bar. No reservations required; food will be served first-come\, first-serve. \nMenu\nFirst Course\nPan Fried Quail with Cayenne Aioli over greens $16\nVenison Hash with Quail egg $16 \nMain Course\nWild Boar & Duck Cassoulet over Parsnip Purée $38\nDijon & Rosemary Braised Rabbit with leeks over Parsnip Purée $38\nBitter Autumn Green Salad and a Buttermilk Herb Dressing $12 \nComplimentary Dessert\nChocolate Truffles
URL:https://tenmiledistillery.com/upcoming-event/supper-club-wild-game-night/
ATTACH;FMTTYPE=image/jpeg:https://tenmiledistillery.com/wp-content/uploads/2022/10/eliza-wild-game-night-quail.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221030T110000
DTEND;TZID=America/New_York:20221030T180000
DTSTAMP:20260609T203851
CREATED:20221027T133309Z
LAST-MODIFIED:20231117T194733Z
UID:10000023-1667127600-1667152800@tenmiledistillery.com
SUMMARY:Westerly Canteen - Sunday\, October 30
DESCRIPTION:Make Tenmile a stop on your Fall weekend itinerary because Westerly Canteen’s beautifully renovated Airstream will take up residence in our orchard through the rest of the month! \nJoin us Sunday\, October 30th from 11am to 6pm for a cocktail and lunch\, midday meal or early dinner with Westerly Canteen’s Molly Levine!\nNo reservations required; food is first-come\, first-serve. Order à la carte; cash bar.  \nMenu for October 30th\nGigante Beans + burnt onion broth\, breadcrumbs ($16) \nCrispy Sweet Fingerling Potatoes + green romesco ($16) \nCharred Radicchio + sherry\, stilton\, walnuts ($15) \nBroccoli Raab + Fresh Ricotta\, vermouth-roasted grapes\, fried garlic ($17) \nPozole Verde + last of the season tomatillos\, chicken\, radish\, crème fraiche ($18) \nWild Hive Polenta + Tivoli Mushrooms\, poached egg\, scallion ($25) \nPork Spareribs + chile agrodulce with slaw ($30) \n \nAbout Westerly Canteen\nWesterly Canteen is the culmination of a wild idea\, a love for gathering around vibrant meals\, and over a decade in restaurants that demanded a shift in the way cooks\, servers\, and diners interact. Alas\, meet the roving kitchen of our dreams- a 1971 airstream gutted to house a design forward commercial kitchen! \nAs part of a larger agritourism venture\, the canteen offers a way to interact with farm spaces and hospitality via a diverse array of dining experiences. With an emphasis on high-low offerings- from fun pop ups to elegant\, seated dinners\, all of Westerly’s hospitality experiences are intended to close the gap and serve as a liaison between where our food and drink is grown and enjoyed; between guests and our staff by breaking down the literal and metaphysical walls of traditional restaurants. Inspired by the aperitivo tradition and cave à manger style of service\, Westerly Canteen serves up constantly evolving and rotating menus of seasonal fare\, sourced from our friends and community. \nAbout Molly Levine\nMolly Levine is a chef\, restaurant consultant\, event curator\, and local food advocate. Her formative years working at Alice Water’s seminal farm-to table restaurant Chez Panisse\, in Berkeley\, CA defined her unwavering principles in seasonality\, locality\, and sustainability and formed the backbone of her culinary style. She took her breadth of skills back to her East Coast roots\, to run a restaurant on Martha’s Vineyard followed by a move to the East End of Long Island whereby she helmed the expansion of the beloved Carissa’s bakery into the notable restaurant it has become on Pantigo Road. \nMolly produces intimate farm dinners\, collaborates with wineries\, consults for restaurants and agritourisms\, and recently launched\, Westerly Canteen: a roving restaurant housed in a 1971 Airstream.
URL:https://tenmiledistillery.com/upcoming-event/westerly-canteen-sunday-october-30/
ATTACH;FMTTYPE=image/jpeg:https://tenmiledistillery.com/wp-content/uploads/2022/10/westerly-canteen-2.jpeg
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