Peter X. Kelly Has a New Chef at Xaviars; Introducing Farm-To-Table Sunday Menus


George DeMarisco, who was formerly the chef at Relish in Sparkill and who joined the Xaviars Restaurant Group in 2009, is now running the kitchen at Xaviars at Piermont.

I ran into George at the Nyack Farmers Market this morning, and he was telling me how excited he is about the new Sunday suppers he and chef-owner Peter X. Kelly will be putting together at Xaviars, using the farmers and local food producers from the Nyack and Piermont farmers markets.

From a newsletter item that Peter just sent out:

I am very pleased to announce our new chef at my flagship restaurant, Xaviars at Piermont.  George DeMarsico joined our team in 2009 at my X2O Xaviars on the Hudson in Yonkers and now has crossed the bridge and returned to Rockland. George brings a passion for food and wine that I think you will find remarkable. His commitment to local sourcing will add a significant dimension to our menu presentations. Since April of this year, George and I have been working on tweaks to the menu that will showcase the Hudson Valley’s most prized produce, poultry, fruits, and artisan foods to create our signature menus.

George and Peter will shop the markets and come up with a new menu each Sunday night. This one marks the first. All the details, after the jump.

Beginning this Sunday June 6th, 2010
Sunday Evening Farm-to-Table Menu
Price Fixed at $55.00 per person
served from 5:00 till 8:00
Sunday June 6th Menu

Amuse Bouche
“Olives &; Cheese”
Mr. Pickle’s Warm Seville Olive stuffed with Old Chatham’s Camembert
Market Vegetable Escabeche & Aged Sherry Emulsion

First Course
Warm Custard of Early Local Corn
Crab Meat & Shaved Speck with Tiny Arugala
Second Course
Breast of Hudson Valley Duckling & Medallion of Foie Gras
Crispy Zucchini Blossom Stuffed with Fromage Blanc & Dried Cherries
Honey Glazed Hakurei Turnip & Verjus d’ Perigord
Third Course
Lavender & Vanilla Crepe with Mascarpone Filling
Local Strawberry & Rhubarb Compote
Grated Dark Chocolate
Coffee Service
Petit Fours & Chocolates
Please Let us know of any dietary restrictions

The 411 on Xaviars at Piermont.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. This is the first I’ve heard of chef Kelly relating to local groceries and it certainly isn’t too soon.

    By the way, I will be performing an improvisational cooking demonstration tomorrow, June 5th, at the Palisades Farmers Market at 11AM. I will see what is there, pick items and create some dishes on the spot. Should be fun and delicious.

  2. Hi Phyllis. Actually, Peter Kelly has been a pioneer in farm-to-table cooking. When he opened Xaviars at Garrison in 1983, he would buy produce from the back of farmers’ station wagons because there were no farmers markets at the time — farmers drove straight from the northern Hudson Valley to Union Square in Manhattan. Fishermen would bring him trout and shad, and he got chickens from Stone Church farm when it was still here in the valley (it’s now in Pennsylvania, I think).

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