Chef Pink Delongpre

Chef At Home In Lanesville

My dedication to the ethos of responsible sourcing has been a hallmark of my career. I have worked side by side with farmers for over two decades. My reverence for doing things “the right way” is my guiding light through the food system.

I have owned and operated two of my own restaurants and farms in which we worked solely with hyper based foods and raised our own animals. I was with the animals from birth to plate and did the work in between to insure maximum humanity and integrity . I have worked closely with farmers and been a market driving chef for the entirety of my career.

Over my time within the industry, my craft has taken me all over the world from living and working in Paris, to culinary courses in Seoul, Korea, cooking in the UK as well as cooking with families in rural Vietnam. I have worked up and down the coast of California as well as a private chef Los Angeles, NYC and the Hamptons, and am looking forward to future experiences within your company.

Through my dedication and hard work I have amassed a career that I am proud to stand behind. My grit, integrity and talent have led me to this place, and I look forward to working with you.

For me, cooking is...

For me, cooking is an extension of my passion for the ingredient, it is my life and my love.

I learned to cook at...

After Culinary school at Cordon Bleu in Los Angeles, I moved to Paris to extend my learning and training.

A cooking secret...

My secret in the kitchen is a true love of the ingredient.

My menus

Yassou

STARTER

Choose 2 dishes

Mezza Platter with Tzatziki, Hummus and Babaghanoush served with Warm Garlicky Pita Bread

Citrus Marinated Olives

Whipped Feta with 'Ndjua and Pita Bread Crisps

FIRST COURSE

Choose 1 dish

Avocado and Cucumber Salad with Pomegranate , Parsley and Olive OIl

Spicy Marinated Feta with Fresno Chilies, Orange, Cracked Tellicherry Pepper and Thyme

Honey Roasted Eggplant with Warm Treviso, Walnuts and Garlic Vinaigrette

MAIN COURSE

Choose 1 dish

Arctic Char rubbed in Ras El Hanout, Carrots and Lentils, Preserved Lemon Sauce and Dill

Pan Seared Hanger Steak with Roast Potato with Caraway, Pickled Red Onion a bed of Wild Greens

Basted Pork loin with Crispy Brussels Sprouts, Tahini-Yogurt, Garlic Bread Crumbs and Pomegranate

Roast Chicken with Charred Cauliflower, Harissa Roasted Carrot Mash, and Tahini Lemon Sauce

Fried Halloumi, Olives, Oranges, Garbanzo Beans, Pistachio and Pomegranate Molasses and Olive Oil

DESSERT

Choose 1 dish

Pistachio Halva with Chocolate Sauce

Warm Figs with Honey and Greek Yogurt

Olive Oil Cake with Rosemary Syrup

Ciao Bella

STARTER

Choose 1 dish

Burratta Reale, mushroom, parsley, marinated truffle

Bruleed pear, gorgonzola dulce and crispy speck, d.o.p balsamic

Stracciatella Affumicata, beets, hazelnuts, tarragon

Gnocchio Fritto, guanciale, parmesan

FIRST COURSE

Choose 1 dish

Caicio e pepe insalata, little gem lettuce, percorino dressing, black pepper

Insalata radicchio, orange, pistachio, anchovy dressing

Mixed greens, bite-sized mozzarella, roasted peppers, sundried tomatoes, soppressata

MAIN COURSE

Choose 1 dish

Lobster Buccatinni, tomato sauce, basil

Handmade Tagliatelle, Braised beef & Lamb ragu

Cappelietti, braised leek and black mushroom puree

Reginette, wild boar, porcini, pecorino

Prime Ny steak, olive oil, pesto modenese, sweet and sour ciopolinni

Ciopinno, mussels, clams, market fish, rich tomato broth, ciabatta

Broned Local Pork Chop, procuitto, parmesan, arugula, cherry tomato

Stripped Bass, roasted cauliflower, pine nuts, thyme, olive oil, smoked sea salt

Roast heritage chicken, carrots 3 ways, roasted, puree, pickled

DESSERT

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Zeppole with chocolate sauce

Vanilla bean panna cotta, blood orange, pistachio

Cannoli with chocolate chips

Affogatto with house made vanilla ice cream

Cozy in the Catskills

STARTER

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Warm Spinach and Feta Tart with Sweet-and-Salty Preserved Lemon

Oven-Roasted Cauliflower and Ricotta Toast with Spicy Hot Honey

Savory Bacon-Wrapped Dates with Local Maple Syrup and Smoky Chipotle

FIRST COURSE

Choose 1 dish

Roasted Chioga Beets, Wild Arugula, Local Honey Lavender Chevre, Champagne Vinaigrette, Candied Hazelnuts

Honeynut Squash Soup, Calabrian Chile, Creme Fraiche, Local Birch Syrup, Crispy Sage

Frisee, Pickled Shallots, Herbs, Warm Bacon Vinaigrette

Potato Leek Soup, Black truffle salt

MAIN COURSE

Choose 1 dish

Roasted Snowdance Farms Heritage Chicken with Crispy Herbed-Citrus Skin, Duckfat Butterball Potatoes, Roasted Carrots with Sumac and Orange-Blossom Honey, 48 Hour Chicken Jus

Fresh Locally-Sourced Market Fish, Celery Root, Fennel, Cara-Cara with a Sancerre Buerre Blanc

Locally-Sourced Shellfish Bouillabaisse with Crusty Ciabatta

Apple Cider Brined Local Pork Chop with Fuji Apples, Red Frill Mustard Greens, and Vidalia Onion

Roasted Cauliflower Steak with Zatar-Spiced Whipped Greek Yogurt, Almonds, and Plumped Golden Raisins

Local New York Strip Steak with Rainbow Swiss Chard and whipped potatoes

Homemade Tagliatelle with Wild Mushroom Ragu and Marinated Truffle

Grandma's Fried Chicken with Homemade Half-Sour Pickles and Homestyle Mashed Potatoes

DESSERT

Choose 1 dish

Fruition Chocolate Pots De Creme, Ronnybrook Farms Whipped Cream

Hudson Baby Bourbon Whiskey-Soaked Bread Alone Sourdough Pudding, Salty Caramel

Brown Butter Apple Crisp, Handmade Vanilla Ice Cream

Winter Time Hudson Valley Style

STARTER

Choose 1 dish

Roasted Fingerling Potato with Caviar, Creme Fraiche and Chives

6 Oysters ( daily pick) with pomegranate mignonette

Foie Gras / quince & champagne compote / challa toast point

FIRST COURSE

Choose 1 dish

Arugula & Watercress with Blueberries, Almonds and a Blood Orange Viniagrette

Baby gem lettuce, lightly pickled apple & shallot, buttermilk dressing

Winter Chicories with lemony anchovy viniagrette and puffed quinoa

MAIN COURSE

Choose 1 dish

Roasted Snowdance Farms Heritage Chicken with Crispy Herbed-Citrus Skin, Duckfat Butterball Potatoes, Roasted Carrots with Sumac and Orange-Blossom Honey, 48 Hour Chicken Jus

Prosciutto-Atlantic Caught Wrapped Monkfish Loin with a Celery Root Gratin and Roasted Asparagus

Local Roasted Pork Loin with Sweet-and-Salty Fig and Bacon Jam and Local Swiss Chard

Fresh Locally-Sourced Market Fish with Parsnip Puree, Fennel and Cara-Cara with a Sancerre Buerre Blanc

Roasted Cauliflower Steak with Zatar-Spiced Whipped Greek Yogurt, Almonds, and Plumped Golden Raisins

Local Filet Mignon with Foraged Mushroom, Brown Butter Mashed Potato, Wild Asparagus and 72-Hour Demi Glace

Hudson Valley Farms Rib Eye with Harissa Carrots and Smashed Fingerling Potatoes

Hard Cider-Braised Boneless Short Ribs with Creamy Polenta and Slow-Cooked Collard Greens

DESSERT

Choose 1 dish

Bergamot Tea scented Creme Brulee

Chocolate mousse with Pomegranite and Ronney Brook Farms Whipped Cream

Chocolate torte with golden hazelnuts

Fresh berry tartlett, vanilla bean custard

Tre Jolie

STARTER

Choose 1 dish

6 Oysters ( daily pick) with apple shallot mignonette

Foie Gras with quince & champagne compote and brioche toast point

Prime steak tartare traditional, pomme crisps

Rabbit Rillettes with cherry jam and crostini

FIRST COURSE

Choose 1 dish

French onion soup, gruyere, crostini

Cesar salad, white anchovy, parmesan, crouton

Mixed mesculin salad, chevre, apples, walnuts, sherry vinagrette

Potato and leek soup with marinated truffle

MAIN COURSE

Choose 1 dish

Blanc de veau, mushrooms, carrots, celery root, in a herb cream sauce, rice pilaf

Loup de Mar, lentils de puy, lemon buerre blanc, fresh fines herbs

Local Dry Aged Rib Eye , brown butter pomme puree, pink peppercorn bordelaise

Rabbit Fricasse, bacon, pearl onion, mushroom, fingerling potato

Muscovy duck breast and confit leg, arugula and cherries

Scallops Coquille st.jacques, white wine, cream, garlic Comte cheese

DESSERT

Choose 1 dish

5 cheese course with accoutrements

Fruition Chocolate Pots De Creme, Ronnybrook Farms Whipped Cream and pistachio

Tarte Tatin, calvados marinated heirloom apples, puff pastry, homemade vanilla bean ice cream

Port poached pear, cinnamon sugar palmiers, spiced creme anglaise

Bon Ami

STARTER

Choose 1 dish

Bruleed pear with chevre and toasted hazelnuts

Fluffy gougeres with gruyere cheese and carmelized onion

Mushroom toasts with triple creme brie and leeks

Marinated olive tapenade with citrus on toast

FIRST COURSE

Choose 1 dish

Brandade with potatoes, olive oil, garlic on toast

Prosciutto de canard, date cream, balsamic caramelized onion

Chicken liver pate with herb crostini and pickled shallots

Smoked salmon rillittes, chive and shallot, crostini

MAIN COURSE

Choose 1 dish

Roasted Snowdance farms heritage chicken with crispy herbed-citrus skin, duck fat potatoes, roasted carrots with local honey, 48 hour chicken jus

Roasted pork tenderloin medallions, celery root gratin, haricot very, sauce diane

Beef bourguignon with local short ribs, mushrooms, baby carrots, bacon atop pommes puree

Wild King salmon, asparagus, fingerling potatoes, sauce bearnaise

Bouillabaisse, mussels, clams, market fish, with tomato and fennel broth, baguette

Steak Frittes, Hudson valley sirloin , anchovy butter, wedge cut russet fries, garlic aioli

DESSERT

Choose 1 dish

Creme Puffs, Chocolate Sauce

Milk chocolate mousse, ronnybrook farms Whipped cream, pistachio

Fresh berry tartlett, vanilla bean custard

Early grey creme brulee

3 cheese course with jam and crackers

Yassas

STARTER

Choose 1 dish

Chickpea with Tumeric, Kalamata Olive, Pickled Fresno Chili and Dill

Whipped Labneh with Saffron soaked Apricots, Honey, Pistachio and Mint

Mushroom Fritto, Black Garlic Aioli and Sesame

FIRST COURSE

Choose 1 dish

Winter Chicory Salad with Honeycrisp Apple, Pomegranate Vinaigrette, Hazelnuts and Parsley

Brussels Sprouts Salad with Apricot, Almond, Sesame, Mint and a Honey Vinaigrette

Roasted Cabbage Salad with Goat Cheese, Zaatar Breadcrumbs, Preserved Lemon and Chive

MAIN COURSE

Choose 1 dish

Saffron-Yogurt Roasted Chicken, Roasted Cauliflower with Tahini, Scallion, Serrano, Lime and Hazelnut

Shrimp Kebab with Castelvetrano Olives, Lemon, Saffron, Serrano and Cilantro on Golden Rice

Braised Lamb and Beef Kofta, Smoked Paprika, Tomato, Pickled Chili, Greek Yogurt and Dill with Aromatic Basmati Rice with Almonds

Whole Branzino with Braised Fennel, Oranges, Fingerling Potatoes and Preserved Lemon with Dill

16 0z Local Grass Fed NY Steak Crusted with Feta, Sundried Tomato, Spinach and Breadcrumbs with Extra Virgin Olive OIl and Smoked Sea Salt

DESSERT

Choose 1 dish

Fig and Polenta Tart with Sesame Crust

Baklava Cheesecake, Pistachios and Honey

Strawberry Custard and Katafi with Whipped Cream