Two-time James Beard Award-winning cookbook author and vegetarian chef, Amy Chaplin, whose recipes have been featured in T Magazine, The Wall Street Journal, The Washington Post and Vogue, brings her passion for vegetables and whole food cooking to Troutbeck on June 9th, 10th and 11th with additions to our à la carte menus (see below) and a special event...

On Thursday, June 10th at 6pm, Amy will host a Plant-Based Collaboration Dinner with Chef Gabe McMackin on the Ballroom Terrace. $75 + tax + tip, with full Troutbeck drinks menu available for purchase.

On the menu:

• Forbidden Black Rice with barely steamed vegetables, such as carrots, asparagus, peas, radishes, baby zucchini, green beans ++
• Amy's trademark special vegetable recipes
• Marinated white Heirloom Bordal & Corona Bean
• Green Leaves from local farms
• Quick Pickles
• Toasted Seeds & Gomasio
• Desserts from Amy's Books
• Rishi Earl Grey Tea with Rosewater

To book either or both events, please email

AMY’S CONTRIBUTIONS TO TROUTBECK’S A LA CARTE MENU

Breakfast Menu Additions — June 9, 10, 11

• Green Strawberry Matcha bircher bowl
• Special flavored 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 pate with rosemary
• Spring greens with carrot miso dressing

Dinner Menu Additions — June 9, 10, 11

• Soft polenta with nettles, peas and goat cheese
• Spring vegetable miso soup with lemon
• Pea zucchini soup
• Beet chickpea cakes with tzatziki
• Dessert