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Justin Coleman

@chefj845

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🎥 Thank you, NYC! The first-ever NYC Summer Kendama Cup was a huge success, and it’s all thanks to YOU. Players, sponsors, volunteers, and every single person who showed up, you made this day unforgettable 🫶

From the tricks to the smiles to the yakisoba, this was just the beginning. Let’s keep growing the Kendama community and make NYC the Kendama capital of the U.S. 🙌 See you at the next one.

#nyckendamacup #thankyounyc #kendamanyc #kendamacommunity #japanklyn #sunnoodle #calbee #kendamaculture #brooklynevents #japanvillagebrooklyn #nycsummer2025 #japanklyn #japanvillage #sunnoodle #japaneseamerican

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Now, thats Service! 😎☕️🤣
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#barista
#baristadaily #cafe #kitchenandcoffee #coffee #glutenfree #vegan #vegitarianfood #localcafe #beaconnewyork #coffeeshop #espresso #espressomachine #espressomaker #glutenfreefood #newyork #barista #heavycream #coffee #espresso

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This is one of my favorite photos from the @oscine_hudson_valley chefs table dinners @bullfarm1856.

Kitchen Vibe ✔️.

📸: @meghanspirophotography

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@oscine_hudson_valley Scarpetta

During our harvest season menu with Rouge de Bordeaux & Rye Sourdough and Mushroom Brown Butter Pan Drippings

Less is more. And always let the ingredients and farmers do the story telling.

The idea of doing a bread course as our end of meal grain dish has been rolling around in my head for probably about a year now. Tugging at the idea of is it to simple, will it be perceived well on the chefs table menu, is it out of the norm to serve bread at the end of the meal as opposed to the beginning, so on and so on. Usually we do a bean stew, grains inoculated with koji, or even a porridge. So…we decided to go for it.

And it was frickin’ amazing!

@wildhivegrainproject Rouge de Bordeaux and Rye Flours has made this idea to full fruition.

Still a couple seats left for our final chefs table of the year on October 19th at @bullfarm1856

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Cucumber, Fennel, Green Coriander. This was featured on @oscine_hudson_valley chefs table @bullfarm1856 as a palate cleanser.

What’s so special about this plate of food is that all the ingredients besides the quince and kelp in the “broth” were from @goshengreenfarm where we host our tavern dinners 15 minutes away. And, the fact that the team really pulled this together with little to no instruction. Just kinda a hit list of flavors to play with and plate is something amazing. The veggies were Plucked from the ground and on to the plate. Doesn’t get more fresher than that.

We have a Chefs Table @bullfarm1856 and Tavern Dinner @goshengreenfarm this month and would love to cook for you. Follow the link in the bio to book for this month! Seeya there.

📷: @meghanspirophotography
Wood Bowl by @juliaswyers

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Patience is a virtue. Many have heard this quote. But there’s more to the quote. It goes like this.

Patience is a virtue, but there comes a moment when you must stop being patient and take the day by the throat and shake it. If it fights back; fine. I’d rather end up bloody at the end of the day, then unhurt with no progress made, no knowledge gained.

I often say to myself and my team. If we’re executing these types of meals now. Wait until we get into a restaurant and see what we can do. And when we start playing in our own sandbox with our own toys. I believe that I’ve somehow managed to surround myself with some of the greatest team members one could muster up.

A lot of my chef friends have mentioned that I’m one of the most patient chefs they know. But, I don’t consider myself patient. Maybe methodical in approach to what I want in life. I believe in a process of 5 P’s, taught to me by my first chef mentor @robertcorle. Proper, Planning, Prevents, Poor, Performance. This mindset applies inside and outside of the kitchen.

I truly believe when we get the restaurant. It will be something special. Because of blood, sweat, tears, long hours, and the unshakable vision we have for the restaurant.

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Heads up! There are only 4 seats left around the Chefs Table for @oscine_hudson_valley on September 14th at @bullfarm1856.

This Chefs Table we’ll be featuring our harvest season menu before we head into autumn. Which dives into game season.

Reserve your seat by following the Oscine| Chefs Table link in the bio

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Goodbyes are hard, and today we have to say goodbye to our wonderful Chef Steven (@xskinnystevex) who is off to a new adventure. We'll miss you, Chef! #roundhousebeacon #roundhousebyterrancebrennan #beaconny

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