Chef Rob Handel

Private Chef In Cornwallville

My love affair with cooking began at an early age, with me being eager to pull up a step stool and help my grandmother in her Catskills resort kitchen. After my childhood introduction to hospitality I took a detour to study biology, and finally came back to culinary arts through studying at the University of New York at Delhi. My passion for the natural world is an integral part of my culinary style, and it manifests through my use of locally grown and foraged ingredients in my menus wherever possible. For nearly a decade I was Executive Chef at The Bees Knees Cafe at Heather Ridge Farm, where our true farm-to-table fare was featured in The New York Times, on WAMC Northeast Public Radio, and in numerous regional culinary guides and local publications. For the past four years I’ve focused on taking the same enthusiasm I brought to my restaurant cooking and sharing it with guests in an intimate in-home setting.

For me, cooking is...

Cooking is about sharing my love for the unique area I live in with my guests

I learned to cook at...

I learned to cook at my grandmother's knee, as well as through format study at the University of New York at Delhi

A cooking secret...

My secret ingredient is using fresh local foods and allowing them to shine

My menus

Summer Menu

STARTER

Choose 1 dish

Summer Squash and Chèvre Spoonbread- Local summer squash, fresh herbs, chèvre, and corn, topped with pesto and shaved pecorino cheese (vegetarian, gluten free)

Shrimp Ceviche Tostada- Marinated lime and cilantro shrimp, avocado-poblano crema, heirloom tomato, red onion, handmade corn tostada (pescatarian, gluten free)

Arancini- Italian style risotto fritters with saffron risotto, fontina and pecorino cheeses, roasted eggplant and tomato, parsley and mint salsa verde (vegetarian, gluten free available)

Roasted Red Pepper Dolmas- Grape leaves stuffed with rice, herbs, roasted red pepper, and pine nuts. Served with quinoa tabbouleh and lemon-tahini sauce (vegan, gluten free)

Lamb Meatballs- Ras al hannout seasoned lamb, preserved lemon yogurt, chermoula, roasted garbanzos (gluten free)

FIRST COURSE

Choose 1 dish

Elote Street Corn Salad- Roasted Story’s Farm corn, poblano peppers, cherry tomatoes, lime, chipotle crema, and toasted pumpkin seeds (vegetarian, gluten free)

Heirloom Tomato Salad- Local heirloom tomatoes, shaved cucumber, arugula, cornbread croutons, red onion, fresh herb vinaigrette (vegetarian, gluten free)

Watermelon and Feta- Watermelon, cherry tomatoes, cucumber, kalamata olives, feta cheese, lemon, and mint (vegetarian, gluten free)

Classic Gazpacho- Chilled tomato soup with local tomatoes, fresh herbs, arbequina olive oil, roasted peppers , and toasted almonds (vegan, gluten free)

Smoked Corn Bisque- Story’s Farm corn with new potatoes, creamy chicken broth, and cheddar-cornbread croutons (vegetarian available, gluten free)

MAIN COURSE

Choose 1 dish

Filet Mignon- Beef tenderloin topped with cherry tomato chutney and crispy onions. Served with lemon roasted potatoes and gremolata green beans (gluten free)

Shrimp and Grits- Seared jumbo shrimp, local Farmer Ground grits with Grafton Village cheddar, locally smoked bacon, sautéed summer greens (pescatarian w/o bacon, gluten free)

Roasted Salmon- Roasted Atlantic salmon with grilled corn salsa and lime butter, served with Rancho Gordo heirloom runner beans and blistered broccoli (pescatarian, gluten free)

Grilled Pork Chop- Guajillo chili glazed center cut pork chop, grilled and topped with peach relish, served with warm potato salad and braised collard greens (gluten free)

Chicken Tinga Chili Relleno- Local Anaheim chili filled with chipotle chicken, topped with crema and scallions, and served with warm hominy corn salad (gluten free)

Lasagna Primavera- Layers of egg pasta, herbed ricotta and parmesan, and roasted summer vegetables, topped with béchamel (vegetarian)

Herb Crusted Lamb Chops- Lamb lollipop chops rubbed with herbs and slow roasted. Served with pomegranate molasses, cucumber salad, and Persian jeweled rice (gluten free)

Ratatouille- Classic Provencal vegetable stew with local tomatoes, zucchini, eggplant, peppers, and fresh herbs. Served over herbed polenta cakes (vegan, gluten free)

DESSERT

Choose 1 dish

Chocolate Ganache Cake- Flourless chocolate cake served with salted bourbon caramel and whipped cream (gluten free)

Roasted Berry Pavlova- Vanilla scented meringue topped with balsamic roasted mixed berries, chantilly cream, and fresh thyme (gluten free)

Lavender Creme Brûlée- French cream custard infused with lavender, topped with burnt sugar crust (gluten free)

“Fruit and Cheese” - Housemade ricotta mousse, grilled fruit (what’s best that week), wildflower honey, and toasted almonds (gluten free)

Tembleque- Puerto Rican coconut custard with plantain puree and fresh berries (vegan, gluten free)

Spring Menu

STARTER

Choose 1 dish

Wasabi Deviled Egg- Local Feather Ridge Farm eggs, wasabi, kewpie, furikake, pickled carrot salad (vegetarian, gluten free)

Lamb Meatballs- Ras al hannout seasoned lamb, preserved lemon yogurt, chermoula, roasted garbanzos (gluten free)

Arancini- Italian style risotto fritters with saffron risotto, fontina and pecorino cheeses, parsley and pea shoot salsa verde, fried capers (vegetarian, gluten free available)

Smoked Trout Gougeres- Parmesan cheese puffs filled with locally smoked trout, chèvre, arugula, and pickled red onion (pescatarian, gluten free available)

Cheese and Charcuterie- Selection of cheeses and cured meats served family style with olives, pickles, fresh fruit, crackers, crusty peasant bread, and preserves (gluten free available, vegetarian available)

Mezze- Selection of Mediterranean treats served family style including falafel, roasted red pepper hummus, stuffed grape leaves, olives, fresh vegetables for dipping, pitas, and Egyptian dukkah spice and nut blend (gluten free w/o pita, vegan)

FIRST COURSE

Choose 1 dish

Baked Chèvre Salad- Warm goat cheese croquette, spring greens, radish, pod peas, toasted sunflower seeds, herb vinaigrette (vegetarian, gluten free available)

Asparagus and Pecorino Salad- Lemony asparagus, hardboiled egg, arugula, shaved pecorino cheese, pickled red onion, white balsamic vinaigrette (vegetarian, gluten free)

Strawberry and Spinach Salad- Marinated strawberries, baby spinach, toasted almonds, feta cheese, kalamata olives, lemon-poppyseed dressing (vegan, gluten free)

Avgolemono Soup- Greek style chicken and egg soup, heirloom rice, spinach, salted egg yolk (gluten free)

Spring Pea Soup- Sweet peas, creme fraiche, leeks, and herbs, smoked paprika oil (vegetarian, gluten free)

Tuscan Garlic Soup- Silky garlic soup with chicken stock and California olive oil, topped with fresh herbs and an asiago crouton (vegan available, gluten free available)

MAIN COURSE

Choose 1 dish

Filet Mignon- Beef tenderloin topped with gorgonzola-sage butter and served with crisp roasted potatoes and green beans almondine (gf)

Herb Crusted Lamb Chops- Lamb lollipop chops rubbed with herbs and slow roasted. Served with pomegranate molasses, lemon-garlic broccoli, and jeweled rice (gf)

Shrimp and Grits- Seared jumbo shrimp, local Farmer Ground grits with Grafton Village cheddar, locally smoked bacon, sautéed spring greens (pescatarian w/o bacon, gluten free)

Spring Vegetable Ragu- Zucchini, fava beans, asparagus, and pod peas, lemony pesto, shaved pecorino cheese, local Farmer Ground polenta (vegetarian, gluten free)

Stuffed Pork Tenderloin Stuffed with wild mushrooms, fresh herbs, and NYS gouda, served with wild rice pilaf and roasted asparagus (gluten free)

Chicken Sausage and White Beans- Housemade chicken and herb sausage, Rancho Gordo cannelinis mashed with roasted garlic, wilted cherry pepper spinach (gluten free)

Lasagna Primavera- Layers of egg pasta, herbed ricotta and parmesan, braised kale, and mushroom duxelles, topped with béchamel (vegetarian)

DESSERT

Choose 1 dish

Chocolate Ganache Cake- Flourless chocolate cake served with salted bourbon caramel and whipped cream (gf)

Roasted Berry Pavlova- Vanilla scented meringue topped with balsamic roasted mixed berries, chantilly cream, and fresh thyme (gf)

Lavender Creme Brûlée- French cream custard infused with lavender, topped with burnt sugar crust (gf)

Maple-Pecan Pinwheels- Local maple and toasted pecans wrapped in all-butter puff pastry, served with housemade cinnamon-vanilla ice cream

Winter Menu

STARTER

Choose 1 dish

Wild Mushroom and Leek Tart- Wild porcini mushrooms with roasted leeks, creme fraiche, and gruyere cheese on crisp puff pastry (vegetarian)

Arancini- Italian style saffron risotto fritters with mozzarella and fontina cheeses, served with marinara sauce and parsley gremolata (vegetarian, gf available)

Caritas- Cuban black eyed pea falafel with creamy avocado sauce, marinated olives, and red pepper relish (vegetarian, gf, vegan available)

Crab Cakes- Maryland style crab cakes with barely any bread crumbs, served with classic remoulade sauce (gf available)

Turkey Meatballs- Turkey meatballs with sage and roasted garlic, glazed with cranberry and horseradish (gf available)

Curried Butternut Squash Soup- Roasted squash with house blend curry spices, bell peppers, carrots, and coconut milk (vegan, gf)

FIRST COURSE

Choose 1 dish

Tuscan Garlic Soup- Silky garlic soup with chicken stock and California olive oil, topped with fresh herbs and an asiago crouton (vegetarian available, gf available)

Roasted Tomato Soup with Miso and Ginger- Roasted tomatoes with miso, ginger, and dashi, topped with crispy shallots and togarashi (gf, vegan available)

Roasted Beet Napoleon- Roasted beets layered with herbed chèvre and served with arugula, candied walnuts, and maple-sherry vinaigrette (vegetarian, gf)

Massaged Kale Salad- Massaged kale with roasted winter vegetables, toasted pumpkin seeds, pickled pears, and honey-dijon vinaigrette (vegetarian, GF)

Shaved Brussels Sprouts Caesar- Shaved brussels sprouts with crisp pancetta, shaved parmesan cheese, lemon and black pepper caesar dressing, and house made croutons (vegetarian, gf available)

MAIN COURSE

Choose 1 dish

Filet Mignon- Beef tenderloin topped with gorgonzola-sage butter and served with crisp roasted potatoes and green beans almondine (gf)

Cider Braised Chicken- Chicken legs slow cooked with local Scrumpy Ewe dry cider, leeks, and caramelized apples, served with whipped Story’s Farm potatoes and herbed carrots (GF)

Pork Paprikash Schnitzel- Breaded pork cutlets with creamy Hungarian paprika sauce, served over house made spaetzle with crispy brussels sprouts

Scallop Risotto- Seared dry sea scallops served over parmesan and spinach risotto with brown butter and fried capers (gf)

Herb Crusted Lamb Chops- Lamb lollipop chops rubbed with herbs and slow roasted. Served with pomegranate molasses, lemon-garlic broccoli, and jeweled rice (gf)

Crispy Polenta Cakes with Mushroom Ragu- Local Farmer Ground cheesy polenta, lightly fried and topped with shiitake and cremini mushroom ragu and parsley gremolata. Served with garlic and cherry pepper spinach (vegetarian, gf, vegan available)

DESSERT

All inclusive

Apple Custard Tarts- Apple Custard Tarts Thin sliced local apple with maple-cognac custard in puff pastry

Maple Chai Panna Cotta- Cream custard infused with Darjeeling tea, chai spices, and Catskills maple (gf, vegan available)

Chocolate Ganache Cake- Flourless chocolate cake served with salted bourbon caramel and whipped cream (gf)

Key Lime Mousse- Silky lime mousse topped with meringue and toasted coconut (gf)

Poached Pears with Almond Cookies- Green tea and ginger poached pears with creme fraiche and almond cookies (gf, vegan available)

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Chef Rob's reviews

4.7

•

11 services

Chef Rob was wonderful. We had several dietary issues and he found a way to address each of them. The dishes were delicious and the gluten free dessert was amazing.

Thank you, Chef. We had a wonderful meal and you really went the extra mile to make it a special experience.

Super accommodating to dietary restrictions - the food was SO delicious! The chef was extremely professional and accommodating to dietary restrictions, however I found him to also be extremely quiet - in fact, outside introducing each dish he barely said a few sentences to us. I don’t know if he read the room as quiet or is just a quiet person (fine either way), but it would have been nice to have even a quick conversation or niceties throughout the quick meal.

I recently attended a dinner prepared by Chef Rob and, what a treat! The food was elevated but approachable. I loved that the menu included some food I’ve never had as well as classic dishes. Chef Rob served us caritas… like a Cuban style falafel, I’d never eaten this before, but look forward to having again. While the caritas were delicious, the sauce & relish that accompanied them, were also stars. The chef served a roasted tomato soup, unlike any I’ve had. The balance of flavor was unique and spot on. Next was a beet Napoleon, as beautifully presented as it was a pleasure to eat. Seriously, a striking presentation. Entrees included a filet mignon, cooked to perfection & a polenta cake dish. Dessert was a standout… chocolate, ganache, flourless cake on a bourbon caramel. Wow! Our group consisted of people who appreciate great food and top service. Chef Rob’s approach struck the perfect balance of hi-end cuisine served in an unpretentious setting [a friend's home!]. Perfect for us! I highly recommend this experience and will undoubtedly be booking another meal w Chef Rob in the very near future, even if it’s only to get another slice of the chocolate cake!

Dinner with Chef Rob is highly recommended. His understanding of ingredients, unique flavor combinations and passion for cooking and sharing, made this a great experience. If you are considering a private chef experience, you wont regret hiring Chef Rob. Make sure you request the chocolate ganache cake with your dinner. its the best I've ever had. Everyone in the group agreed, this was, from start to finish, a wonderful meal.

My husband and I’s experience with Chef Rob exceeded expectations. Every course of our five course meal was delicately thought out and delicious. My favorite bite was the Roasted Beet Neapolitans. The combination of flavors were unexpected and delightful. My husbands favorite was the smoked mashed sweet potatoes and seared filet, all cooked to perfection. Chef Robs food is just as amazing as his professionalism; from our original inquiry to us saying goodbye at the end of the experience. -Britttany & Travis

Rob was very professional, each dish was cooked perfectly, and he left the kitchen spotless!

Absolutely amazing experience. The food was top notch. Rob is incredibly talented and very professional. Each course was perfectly plated and the portions were generous. Would recommend Rob to everyone and can’t wait to use him again.

We had a great experience with Chef Rob. He was punctual, professional and created a beautiful and delicious meal that all of our guests enjoyed ! Thank you, Chef.

Great chef and great experience. Can't wait to do it again. Thank you