06/16/2026
Foraged finds make for an ever-shifting menu.
The Catskills landscape changes fast, and so does the kitchen at The Tasting Room. Our executive chef, Edwyn Ferrari, plans a menu dictated entirely by what's growing naturally right outside.
"Everything is hyper-seasonal," he says. "The produce changes from week to week. You have to be out there every day, or you'll miss something entirely."
This spring, Chef Ferrari served wild fiddlehead ferns with the salmon, mashed potatoes with garlic grass, and pickled ramps with asparagus.
Book on on Resy and taste what's in season.