HOOK

HOOK 49 On arrival to the 600-acre property where The DeBruce calls home, guests are greeted by a rocking chair front porch, a glass of local cider and fresh-baked cookies that soothe the soul like only a good cookie can. The stay is all about adventure, explora4on, and decompression into a state of relaxed luxury. O%en described as "going to your fancy friend's country estate," The DeBruce perfectly captures the essence of the Catskills and takes the guest experience to the next level with its culinary program and star of the show, the tas4ng dinners. Guided by The DeBruce's Culinary Director, Chef Eric Leveillee, each tas4ng dinner tells a story of the Catskills that's carefully curated in every detail. It's not only a celebra4on of the season, but also pays homage to the land and its farmers. Meant to evoke a curiosity about food, spark a conversa4on about where our food is coming from and challenge guests to be adventurous, the culinary program at the De- Bruce weaves educa4on and awareness into every plate. With a whimsical take on local fly fishing, the 7-course tas4ng din- ner begins with a wet or dry fly, a pre-dinner cocktail (wet) or mock- tail (dry) that tantalizes the taste buds and warms them up for the feast ahead. O%en a blend of herbal infusions, the freshest of fruit and vegetables, the fly drinks are a nod to the area's rich and rural history. While sipping the signature cocktail of the night, guests have a chance to preview the menu and engage with the servers and culi- nary team to learn more about the farms featured, their products and prepara4on. "There's usually one course on every tas4ng menu that's meant to surprise people and push them out of their comfort zone," explains Ochere4na. On this night we arrived, that course was a pro- sciu5o like venison served with gem le5uce and crudités from nearby Halloran Farm. Raised an4bio4c and hormone free, the European Red Deer is leaner than beef and has a rich flavor. Encouraged by our server, a self-admi5ed picky eater who raved about her first experi- ence in trying it, this dish proved to be a dive into the divine, all in a few delicate bites. The courses that followed each raised the bar even higher for purity, crea4vity and, as intended, certainly did spark conversa4on about the food and farms. From lesser-known ingredients such as lovage, which the leaves are used as an herb and are some4mes compared to celery leaves, to shredded lion's mane mushroom which surprisingly mim- icked crab meat atop a roasted portobello mushroom, to a hay- roasted quail with wild berries and a savory dessert of fromage blanc sorbet, the quality of the ingredients and care in which they were pre- Facing page: Wine pairing from the farm tasting menu; An item from the seasonal tasting menu. Above: An item from the seasonal tasting menu; A wintery view of Catskill Park from the Dining Room; A look into the kitchen, led by Culinary Director Eric Leveillee.

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