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Crabtree’s Kittle House in Chappaqua: Hudson Valley Restaurant Week Fall-2012
Posted By Donna Monaco Olsen On November 13, 2012 @ 5:10 pm In Chef's Tip,Features,Hudson Valley Restaurant Week,Restaurants,Reviews | No Comments
Hi Donna Monaco Olsen and Bradley Olsen  here to tell you about our “taste” of HVRW-Fall 2012. We chose our spot wisely this time around as the storm and scheduled cooking demonstration classes made for a very overbooked 2 weeks.
The Kittle House began humbly in 1790 as a barn, before the future restaurant and inn were built. Since 1981, it has been owned by the Crabtree family, who have returned it to its former glory, including transforming the former stables into an award-winning wine cellar boasting some 65,000 bottles. Chef Marc Lippman’s unique style and interpretation of modern and classic American cooking along with the outstanding service made for a very special experience.
The ambiance is beautiful and indicative of an old inn. The “Tap Room” is the bar area and more rustic than the formal dining room. When we first arrived the music seemed like techno modern, which was surprising. As dinner got into full swing the type of music became more indicative of the atmosphere it was playing in. Even so at one point we thought it to be live piano from the bar but we were too busy ooing and ahing over our dinner choices to get up to check. Nine waiters in our dining room on a Sunday night should set the stage for the level of service offered at this longstanding restaurant and inn. During these past few weeks they hosted many displaced families battling their own outages and storm related challenges.
Proprietor John Crabtree came over to say hello to us. He is always gracious and kind to all his patrons. Chef Marc Lippman will be performing a cooking demonstration class for Westchester Community College Continuing Education in the restaurant’s event room, the week after Thanksgiving. See class info below.
They offered three choices per course and these were the one’s we did not get to sample. All descriptions have been lifted directly from the menu.
Autumn Garden Root Vegetable Velouté-chive lebneh, pumpkin seed oil
Limestone Springs, Pennsylvania Rainbow Trout-toasted almonds, parsnip purée, apricot grenobloise
In a warm and inviting dining room, sat filled tables of mostly adults but there were families also dining, including a small baby eating food from a jar (too bad for him as the food at CKH is fantastic). The entire staff was attentive and knowledgeable and the water was always full (a huge thing for us not to have search for a refill).
CKH’s bread offerings are always warm and crunchy. On this particular night it was a dense walnut cranberry wheat or a light and airy sourdough. We made so many crumbs that the waitress had to “decrumb” our cloth with her magic scooper several times during our meal.
Buccatini-pumpkin, pancetta, parmesan, sage, evoo
Roasted Baby Beets-coach farms Hudson Valley goat cheese, pistachios, tangerine lace, pistachio champagne vinaigrette.
More, after the jump.
Hudson Valley Apple Cider Braised Pork “Osso Buco”-choucroute garni, bratwurst, fingerling potatoes, butternut squash
John Boy’s Mountain View Farm Hudson Valley Chicken-autumn garden squash, truffled yukon gold purée, brussel sprouts, shishito peppers, natural jus
White and Dark Chocolate Panna Cotta-espresso creme a l’anglaise, caramel popcorn
Warm Pecan Pie-caramel sauce, whipped cream
Dessert was the most fabulous ending to a terrific meal. This is just what we needed after 2 weeks of being on the run (or we would freeze) and “out of sortedness” from the storm(s).
Although we were sad not to see Barley, the inn’s house cat, this time around, we will be back to look for him and enjoy a great dining experience again soon! Thank you Crabtree’s Kittle House for never disappointing us!
SIGN UP FOR A GREAT COOKING DEMONSTRATION!
Call 606-6830×1 to sign up or online at www.sunywcc.edu Continuing Education, Taste of Westchester program. There are a few demos still available this semester and the spring 2013 semester debuts the last week of November. You can go online to see more offerings at http://www.sunywcc.edu/continuing_ed/courses/taste.htm 
Sign up for this fantastic class from a well known chef taking place onThurs., Nov. 29, 6:00-8:00 pm, $15 to WCC (+ $25 sampling fee). #83113
Chef Lippman will start with a roasted butternut squash risotto with pine nuts and parmigiano-reggiano. Then we will learn the techniques used to make John Boy’s chicken, brick roasted with sage polenta and wilted garlic spinach. Our sweet treat will be the chef’s promise of the secrets to their addictive Kittle Krack pie, served with coconut ice cream, crème a’langlaise, and macadamia nut brittle.
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 Hi Donna Monaco Olsen and Bradley Olsen: http://food.lohudblogs.com/2012/03/19/hudson-valley-restaurant-week-2012-meet-guest-bloggers-donna-monaco-olsen-and-bradley-olsen/
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 http://www.sunywcc.edu/continuing_ed/courses/taste.htm: http://www.sunywcc.edu/continuing_ed/courses/taste.htm