The St Regis Experience

The St Regis Experience

The back of the house experience is extraordinary; everyone depends on everyone else to work as a unit. If one person is gone for the day it is a mad scramble for everyone to fall in line and have all of their prep together. It really is like a well-oiled machine that can’t work without all of the parts…

Serving in St Regis

Serving in St Regis

Working in the front of the house at the St. Regis has shown me how much work goes into making a room look delightful. There’s a technique to even laying the tablecloths. We spend a great deal of our time polishing silverware and glasses, making sure that every smudge and water spot is gone, leaving a clean and shiny place setting. We have also made centerpieces for the tables out of flowers from our own gardens, beautiful fall leaves and freshly harvested vegetables…

Joe’s Figs

Joe’s Figs

I didn’t know it was possible to grow figs in this region; I always thought of them as a warm climate fruit. So when Chef Kevin McCarthy showed me these fresh, healthy figs, which grow right here in the Adirondacks, one of the coldest regions in the lower 48 states, I was naturally intrigued…

Lately, in the St Regis…

Lately, in the St Regis…

Victor prepares his station for dinner service. Goat cheese from Asgaard Farm, watermelon from Fledging Crow, cucumbers from Mapleview, and wild mint from our own greenhouse. Fresh heirloom tomatoes from Moonstone Farms are the star of this dish. Pork shoulder from...
Time for Thyme

Time for Thyme

I didn’t have to think twice. I put down my tomatoes and cucumbers, ran down to the shed and grabbed a spade and an old pot. That thyme plant had survived this long – I was not going to let it dry up and go to waste…