Hi,
The cafe and farm store will be open Saturday and Sunday from 11am-3pm, our regular summer hours. Freshly made Sweet and Hot Italian Sausages are in the cooler, and Rob is making our new hot dogs.
We will be at the Saugerties Farmers Market Saturday, from 10am-2pm. Amanda will be serving our Oink and Moo Chili, and farm-made hot dogs with lacto-fermented sauerkraut and other toppings in addition to other lunch items from our cafe. Mackenah will be at the Lexington Farmers Market from 10am-12 noon, and will also be serving Oink and Moo Chili. (The Lexington Farmers Market is every other week). If you haven't tried our chili before, it's time! Grassfed ground beef, farm made pork chorizo sausages, and the right amount of heat in a spicy, tomatoey, thick beany mix. A selection of our frozen meats and chicken will be available at both markets.
Coming Up:
June 13 (Sat) Supper Club, 5 course Dinner (you can grab the last two seats!) 7pm, $75 plus tax
June 17 (Wed) "Game of Thrones" inspired Beer Dinner at Cask and Rasher, Coxsackie, 6:30pm. $75 all inclusive. Reservations 518-444-8016
June 21 (Sun) Father's Day Brunch and Farm Tour
June 27 (Sat) Supper Club (make your reservation now) 7pm, $75 plus tax
July 25 (Sat) Supper Club (make your reservation now) 7pm, $75 plus tax
July 26 (Sun) Supper Club (make your reservation now) 7pm, $75 plus tax
Aug 22 (Sat) Supper Club (make your reservation now) 7pm, $75 plus tax
Aug 23 (Sun) Supper Club (make your reservation now) 7pm, $75 plus tax
Job Opening
The Bees Knees Café is growing, and is currently seeking a motivated and diligent sous chef on a part time basis for a unique employment opportunity. Flexibility- especially on weekends, attention to detail, and experience in food service is essential. Ideal candidates are eager to expand their horizons through the lens of local seasonal food. This is not a standard food service job in the sense that you will be working with foraged and locally grown raw ingredients, and need to understand the benefits and pitfalls of working with these. Duties will include:
- Processing farm stand vegetables (Cleaning, sorting, cutting, cooking, etc. Produce used here is not previously processed in any way)
- Trimming and processing meat (including working with whole birds and primal cuts)
-Basic baking (desserts, muffins, breads, etc.)
- Cleanup and dishes throughout the day
- Help with service at select events, including events on the weekends
Specific training will be available as required, but applicants should have a comprehensive working knowledge of basic food preparation. 22+ hours of work between 9-5 on Thursdays, Fridays, and Saturdays will be required through October, as well as select events outside of the standard schedule. This is an opportunity to become part of a close-knit team dedicated to producing high quality food.
Applicants should submit a resume with cover letter via email to [email protected].
Weekend Menu
Creamy Mushroom Soup
Bulich’s shiitakes and Rob’s winecap stropharia mushrooms simmered in mushroom stock and Cowbella creamline milk. Topped with Toma Celena cheese and served with a biscuit. (GF w/o biscuit, Veg) 6
Grape Leaf and Spinach Fritatta
Wild grape leaves, local spinach, cheese, and eggs baked into a rich custard, served with a side salad (GF, Veg) 10
Crepes
Paper thin wheaten or buckwheat pancakes served savory with burdock shoots and pesto, or sweet with fresh Story Farm strawberries and sabayon. Served with side salad or fruit salad. (Veg, GF optional) 11
Crispy Polenta Cakes
Crisp Wild Hive polenta and asparagus cakes topped with a fried egg and served with a side salad. (GF, Veg) 9
Pork and Herb Meatballs and Polenta
Our own pastured pork, ground and mixed with herbs and served with marinara sauce over Wild Hive polenta (GF) 10
Charcuterie Platter
A selection of our farm made charcuterie and local cheeses, including nitrate free mortadella and pepperoni, Cooperstown and Nettle Meadow cheeses, almond crackers, pickled carrots, and farm made mustard. (GF) 18
Merguez Sandwich
Our own merguez (lamb) sausage served with quick pickled chard, preserved lemon and apricot lebneh, and red onion on a farm made roll, served with a side salad 12
Farmhouse Salad
Local greens, red onion, cucumber, radish, and bell pepper tossed with yogurt and pink peppercorn dressing and topped with Merguez sausage or a tea brined egg. (GF, Veg optional) 9
Dessert
Strawberry Shortcake 6
Over Memorial Day weekend, we had a surprise visit from Bob, the donkey Sheila's original owner. You could see the love in Bob's eyes for his donkey, who he called Sweetie Pie (and we renamed Sheila). Bob brought carrots, and gently fed them to her. Bob is now 91, and had to re-home his donkey in 2006 when caring for his ailing wife. He has visited Sheila several times in the past nine years, and he is happy that she is here. Makes me tear up every time.