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Chef Nicholas Leiss

@farm2chefstable

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Husband, Father, Chef

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Save the date for our next Gather at Hudson Valley Table event at The Caboose in Hudson! Join us on November 14 for a multi-course dining experience showcasing the Valley’s most talented chefs, including Nicholas Leiss, Daniel Meissner, and Hagan Whelchel, as they collaborate in an immersive dining event.

Head to the link in our bio for tickets and more info 🎟️

#hvmag #hudsonvalley #hudsonny #columbiacounty #gather taken in The Caboose Hudson by @farm2chefstable

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a day ago

It’s called Creative Ingredient Driven Cuisine led by the Seasons!

Lately, I’ve been asked what cuisine I like to cook.

Truthfully, I’m not going to pigeon hole myself into a stereotypical answer of a “major cuisine” of the world. And I don’t feel comfortable answering that question anymore.

I cook what I want because I stand behind the ingredients that I source from the local farmers, artisans, and producers and the techniques I’ve gained over the last 26 years.

And what I want to cook involves creativity and thinking outside the box of preconceived notions of “major cuisines of the world” by @farm2chefstable

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11 days ago

Foragers Basket from the Oscine Days. Handmade by @willowvalefarm. by @farm2chefstable

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14 days ago

Bacon, Eggs & Toast

Iykyk

One of the first vivid memories I have of food is preparing Bacon, Eggs, and Toast with my great grandmother. I remember I used to stand on a step stool next to her as she would make this breakfast for us and teaching us. I remember cracking the eggs, toasting the bread, and cooking the bacon. Then washing it all down with a tall glass of Hershey’s Chocolate Milk.

Truly, taught to cook by the matriarchs in the family long before I even knew I wanted to be a chef. And certainly long before I’ve decided to take an egg and cure it garums, and incoluating with koji. But anyways. You must crack an egg to make an omelette.

To this day. I always start a meal with this one biter snack. It brings back wonderful memories of my childhood. by @farm2chefstable

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15 days ago

Futsu Squash Salad, Quince, Dried Plum, Rose Hip Smoked and Dried Venison Sauce

The sauce alone is worthy of being served by itself. Took notes from pemmican. by @farm2chefstable

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17 days ago

I’m still in the realm of doing things by hand as a craft is intended to be.

Peppercorn Spice for Duck Wings by @farm2chefstable

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21 days ago

Being a Father lets you see the most magical moments in life on a daily basis. by @farm2chefstable

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3 months ago

The More I think about it. Perhaps I should partner up with a vegetable farm in the Hudson Valley to grow some speciality vegetables for the restaurant menu.

Anyone, or farmers interested in this idea? Let’s chat.

Pictured: Squash Blossom Stuffed with Carrot N’djua & Bee Pollen by @farm2chefstable

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3 months ago

What has passed, What is Present, What is to come

This is the way I think about food when writing a menu.

Which often has me wondering. Wouldn’t it just be easier to not have a menu?

Anyways…The answer to that is no. Nobody (or very few) would understand why you don’t have a menu. But maybe one day I’ll be brave enough to cross that boundary. But for now, we have guests to feed and they need to physically see Asparagus on the menu in Spring.

To be fair, this mindset is very challenging.

It relies heavily on the ingredients. People often think there are only 4 seasons. Spring, Summer, Autumn, Winter.

When truly, there simply is not, at least when comes to ingredients. Each ingredient, from my experience is truly only around for a month and change. Give or Take. So why pigeon hole yourself into a 4 season menu?

Often times this creates a lot of writers block, over stimulation, or just simply confusion when it goes to the actual testing, and presentation of a recipe.

Even after the testing and the idea is “live”. It’s ever evolving. Almost as if the ideas, even though they are supposedly concrete are not really truly set in stone. Tinkering, toiling, improving, perhaps even when they don’t need to be.

And when you finally have it figured out. That ingredient season is over. Hopefully, you were wise enough to preserve a case of xyz in the larder for the next seasons. So you can be “seasonly driven”

What has passed, What is Present, What is to come.

Never ending. by @farm2chefstable

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3 months ago

Massive Throwback to my days at Chefs Club by Food & Wine.

Plancha Master 😂 by @farm2chefstable

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4 months ago

Strawberry Demi Sec tossed with @oleificioguccione olive oil before hitting the dehydrator. sourced from @poglianiselect by @farm2chefstable

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4 months ago

If every dish you create doesn’t have strawberries in it at this point in time. Are you even cooking? by @farm2chefstable

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4 months ago