The Troutbeck Experience

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.

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Go ahead, sleep in

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.

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Things to Do

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.

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Guest Chef Series #1 with Chef-Restaurateur James Wayman Lead Image

Guest Chef Series #1 with Chef-Restaurateur James Wayman

June 10, 2021 See All

Chef James Wayman of Mystic, Connecticut's Yellow Farm, Moromi Shoyu, Grass & Bone Butcher Shop and Nana’s Bakery & Pizza, 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 coastal environs, as well as his signature fermented sauces from Moromi.

To book dinner at Troutbeck on June 15,16 or 17, featuring a selection of additions to our a la carte menu from James Wayman, email

On Thursday, June 17th, James will host an outdoor Fire-Cooked Feast collaborative dinner with Chef Gabe. 5pm arrival & drinks, 6pm dinner. $95 + tax + tip with optional beverages for $55, including Sumac Negroni + Forthave Red Spritz, white, orange & red natural wines and local beer.

JAMES WAYMAN X GABE MCMACKIN DINNER MENU
1.
Stonewood Farm Green Salad with Burnt Harlem Valley Homestead Cucumbers
Rye Koji Porridge Bread
Whipped Peas
Bitter Greens and Herbs
2.
Cured Scallop, Sour Cherries, Hazelnuts, Cilantro, Pork
3.
Q Farms Pork Coppa, Shoulder & Head with Moromi Shoyu
OR Smoked Hudson Valley Steelhead Trout
Wild Hive Grains, Shoyu Lees, Hazelnut Butter
Carrots Grilled and Confit with Fresh Cheese
Wild & Not Wild Mushrooms (Q Farms, Seacoast) with Dryad’s Saddle Shio Koji
Pickled Spring Onions with Pawpaw Vinegar
4.
Moromi White Miso Ice Cream, Haskat Berries
Dark Bread with Shoyu Lees, Aged Cheese, Pickled Black Trumpets