Located in Amenia, New York, within the vibrant Hudson Valley, Troutbeck is situated on acres of bucolic landscape, bisected by the Webutuck River and Dunham Creek. The gateway to the upstate cultural and creative corridor, Troutbeck - re-envisioned and carefully updated – is again what it was to so many before us: inspiration, respite, restoration, folly, community, nature and nurture – carrying forward its 250-year legacy of hospitality.
And when you’re ready, enjoy breakfast in your spacious king-sized bed nestled in luxurious Frette linens. Devour a new book by the fireplace, the peace and abundance beyond your windows, or perhaps opened to the country air - the sounds of the Webatuck river and Dunham creek as they roll beneath. However you wish to spend your time away, each of our unique rooms will provide the escape you need.
We’re situated amongst the vibrant and engaging communities of the Hudson Valley and western Connecticut. Visit Millerton, Amenia or Wassaic, NY and Sharon, CT by complimentary bicycle. Zipline Catamount in summer or ski it in winter. Hike, fly fish, ride horseback, gravel or mountain bike, take a farm tour, visit a distillery, a bookstore or any number of beautiful shops nearby. Truly, there is something for everyone. Troutbeck is active with arts and cultural programming, with curated events on property and off all year.
In keeping with Troutbeck’s commitment to creating community and fostering creativity, we are delighted to announce the first two chefs of our 2021 Guest Chef Residency program.
Executive Chef Gabe McMackin will welcome a growing roster of like-minded, engaging chefs who will bring their distinctive culinary perspectives and passion to Troutbeck.
June 9th, 10th, 11th: Amy Chaplin, Author & Chef
Two time James Beard Award-winning cookbook author and chef, Amy Chaplin, whose recipes have been featured in T Magazine, The Wall Street Journal, The Washington Post, and Vogue ++, will bring her passion for vegetables and whole food cooking to Troutbeck. While she is in residence, she will add special additions to our menu.
On Wednesday, June 9th at 5pm, she’ll offer a cooking demo and book talk (her books are Whole Food Cooking Everyday and At Home in the Whole Food Kitchen) and signing with snacks, cocktails and mocktails — $50 per person + tax (with option to purchase one or both books).
On Thursday, June 10th, Amy will host a plant-based picnic by the stream and Gazebo — $75 per person + tax + tip, with beer + wine available for purchase; children under 5 are free.
To join us, please email your reservation request to . Space for both events is limited.
Hazelnut butter on house made toast w/ nut crumble
Spiced pumpkin seed milk
Lunch Menu Additions — June 9, 10, 11
Black sesame crackers with local cheese and Turmeric-pickled radishes
Pine nut chickpea pâté with rosemary
Spring greens with carrot-miso dressing
Dinner Menu Additions — June 9, 10, 11
Soft polenta with nettles, peas and goat cheese (1st book) Spring vegetable miso soup with lemon
Pea zucchini soup
Beet-chickpea cakes with tzatziki
June 15th - 17th: James Wayman, Chef & Restaurateur
Chef-restaurateur James Wayman of Yellow Farm, Moromi, Grass & Bone Butcher Shop and Nana’s Bakery & Pizza, all in Mystic, CT, will bring his love of produce and cooking with fire to Troutbeck. He’ll collaborate with Chef Gabe on dishes for our à la carte menu that feature mollusks and sea-sourced elements from his environs, as well as his signature fermented sauces from Moromi.
On Thursday, June 17th, James will host an outdoor feast cooked with fire on our new “fire truck” for 20-25 guests.
To book a table while James is here or to attend his fire-cooked outdoor feast, please email .
"In the grace of twilight, what outer fate
Can pass this portal, this garden gate?
All the world is rent with doom,
But here these furies find no room.
- The Garden at Troutbeck"
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