Tuesday, December 23, 2008

celebrate the Holidays with us

This year, we invite you to make Terrapin a holiday tradition with your family.

We have two special Prix Fixe holiday dinners planned just for you.

You can check out our Christmas Eve Dinner or New Year's Eve menus at our web site.

I've hand picked favorites from our seasonal menu and added a few specials just for the holiday.

Call the restaurant to make your reservation 845 876 3330.

Looking forward to seeing you.

Happy Holidays!

Monday, December 22, 2008

Holiday Specialty Craft Beer Menu

a letter from Terrapin's Beverage Director, Chris Carbone

Holiday Greetings to the many Beer Lovers out there in the Terrapin Family. What better way to ring in the Holidays than with the many fine Craft Beer selections at Terrapin restaurant. This holiday season I am proud to announce that we will be featuring my favorite seasonal selections from New York State and around the world.

Seasonal beers featured this week include:

Ommegang Rouge, Ithaca TEN, Bluepoint Imperial Cherry Stout, Keegan Joe Mama's Milk, SouthernTier Krampus Imperial Lager, St. Bernardus Christmas ale and Kelso Chocolate Lager, as well as Middle Ages Wizard's Winter and Brooklyn Savoir Faire

Drafts on Deck
Brooklyn Monster Barley Wine, Ommegang Three Philosiphers, Captain Lawrence Double IPA, and SouthernTier Gemini IPA

Notable Bottles Include
Captain Lawrence Nor'Easter750ml
Captain Lawrence Extra Gold Tripple750ml
Ommegang Chocolate Indulgance750ml
Schlafly Imperial Bourbon aged Stout750ml

CLICK HERE to visit our web site and to see a complete listing of our incredible Holiday Beer Selection

Seasons Greetings and Happy New Year from all of here at Terrapin!


Chris Carbone
Beverage Director

Sunday, November 23, 2008

james bond night a great success!

Our James Bond Theme Dinner Night was great fun and a huge success!

Everyone who attended had a fantastic time and we look forward to hosting more theme dinners and events at the Terrapin Catering Facility in Staatsburg, NY in 2009.

Special Thanks to the generous donations by:

Lyceum Cinemas
Clinton Vineyards
Oliver Kita
Pique Boutique
Rainbarrel Soap

and to everyone who attended. Thanks to everyone's generosity, we are able to donate $1500.00 to the Dyson Center for Cancer Care at Vassar Brothers Medical Center.

Friday, November 14, 2008

bond, james bond

james bond night
casino games, cocktails & dinner for a worthy cause

DATE: november 21st
TIME: 007pm
WHERE: terrapin catering
staatsburg, NY
DRESS: to kill
RSVP: 845 876 3330

a benefit event for Dyson Center for Cancer Care at Vassar Brothers Medical Center

prizes for big casino game winners from:

terrapin restaurant
clinton vineyards
pique boutique
oliver kita
rhinebeck chiropractic
lyceum theater
and more....

bond dinner menu

cocktail reception with
passed hors d'oeuvres

"Fatima Blush"
Pink Champagne

"Pussy Galore"
Open Faced Duck Quesadilla

"From Russia with Love"
House Made Blinis with Caviar Crème Fraiche

"The Blofeld"
Alsatian Onion Tartlet

shaken not stirred
smirnoff martini or heineken served with dinner


"License to Grill"
Char Grilled Hangar Steak with "Terrapin" Horse Radish Sauce
Pan Seared Chicken Breast, Pan Jus with Woodland Mushrooms and Cognac Infused Cranberries


Braised Baby Fennel, Smoked Horseradish, Whipped Potato With Pancetta Cracklings

Vegetarian Entree will be available


"Dr NO"
I Cannot Eat Anymore

Chocolate Bread Pudding with Vanilla Whipped Cream

Premium Brand Full Bar, Beer and Wine area available on a cash basis throughout the evening

for more info, visit TERRAPIN WEB SITE

Wednesday, November 5, 2008

The Smoke has Cleared at Terrapin Red Bistro

The Smoke Police at Terrapin finally figured out what had been causing the smoky haze in the Bistro. The perpetrator was an oven which was too close to the edge of our exhaust hood.

Today, it is our pleasure to announce that the problem has been solved and the air has been cleared.

We regret any previous inconvenience to our Bistro diners and assure you a breath of fresh air the next time you dine with us.

Thursday, October 30, 2008


I'm planning on watching the election results at the Bistro next Tuesday. I would welcome all to come down and cheer on our new President.

Tuesday, September 23, 2008

Grand Marnier Shrimp

Dear Josh,

My husband and I have been visiting Rhinebeck each year for 16 years for the Goodguys car show. We have visited Terrapin each year since its opening….

We had a wonderful shrimp dish on our last visit on September 13, 2008. It was Grand Marnier shrimp with an orange shallot crème sauce over linguine. My husband cannot stop raving about this wonderful dinner. Would it be possible for Chef Kroner to divulge his recipe for this fabulous dish?

We are looking forward to visiting Terrapin again in the near future….

Thank you and we wish you continued success.

Susan C. Nash

Dear Susan,

Here's the recipe for Grand Marnier Shrimp & Linguini -

½ pound Dried linguini
1 pound large shrimp, peeled and de-veined
1 cup shrimp stock (you can substitute canned clam juice)
½ cup light cream
½ cup white wine
½ cup orange juice
2 tablespoons garlic, chopped
2 tablespoons olive oil
1 tablespoon flour
2 tablespoons Grand Marnier
½ pound sugar snap peas, cleaned
1 tablespoon butter

Cook pasta in boiling salted water. The best way to know if you’ve put the correct amount of salt in the water is that it should taste like sea water. Drain the pasta when it is al dente, or slightly hard. Toss the pasta with the butter and reserve. Heat the olive oil over a medium heat in a sauté pan large enough to accommodate all the pasta. Add the shrimp and cook quickly on both sides, then add the garlic and sauté until the garlic just starts to brown. Add the flour and continue to cook for 30 seconds. Deglaze the pan with the Grand Marnier, stirring constantly to incorporate the flour, then add the wine. You should have a smooth paste at this point. Add the sugar snaps, stock, cream and juice and bring to a boil. Season to taste with salt and pepper and then add the pasta and toss to coat the linguini.

Serve and enjoy.

All the best,

Josh Kroner

Tuesday, August 19, 2008

Heirloom Tomato Gazpacho

There’s nothing like being a chef in the Hudson Valley at this time of year. With all the great local ingredients available from our favorite farms such as Migliorelli Farm, Sky Farms, Brittany Hollow to name a few, the Terrapin menu becomes that much more robust with local fresh flavors.

So the next time you stop in, try the Heirloom Tomato Gazpacho, a seasonal addition to the menu, or make it at home with tomatoes from your garden and enjoy.

Heirloom Tomato Gazpacho
  • 5 slices White Bread
  • 5 pounds Heirloom Tomatoes, cored, seeded & chopped
  • ½ cup Red Bell Pepper, chopped
  • ½ cup Poblano Chile, chopped
  • 2 tablespoons Italian parsley, chopped
  • 1 teaspoon Raw Garlic, chopped
  • ¼ cup Roasted Garlic
  • 1 tablespoon Sherry vinegar
  • ½ cup Extra virgin olive oil
  • To Taste Salt, pepper, honey
  • Diced, peeled tomatoes
  • Diced yellow peppers
  • Diced poblanos
  • Chopped scallions
  • Crème fraîche
In a blender combine all ingredients except oil, salt, pepper and honey. You will need to do this in batches, depending on the size of your blender. Fill the blender no more than half full. Divide the oil into the amount of batches you will need to do. Puree until smooth, then add the oil to the blender while it is running to create an emulsification. Combine batches in a large pot or plastic container. In the container, season the soup to taste. Depending on the sweetness of the tomatoes and your personal taste, you may choose to add a little honey or leave it out completely.

For the garnish, you are looking to add a little texture to the dish. Add one or two tablespoons of chopped vegetables to each bowl and a dollop of crème fraîche. Serve with a piece of crusty French bread.

Monday, August 11, 2008

Sometimes, you just want a Great Burger

As a fine dining chef, I always had this strange desire to serve hamburgers. It's something that I always love to eat, so I thought it would be great to make a Great Hamburger.

Now I have the opportunity. There's the fine dining side of the restaurant and the bistro side.

At Terrapin Red Bistro I get to do all kinds of fun, comfort stuff like macaroni and cheese, fish n chips and hamburgers.

You know, as a chef, you need to continually develop. On the fine dining side, I still have that menu where I can feature stuff that I'm proud of in terms of its culinary achievement. I'm equally proud of Terrapin Red Bistro, because it's good food and good to eat.

We use natural meat and that is actually a subject I care a lot about.

Sometimes, you just want a great burger. When you do, you should try one of ours, because frankly, we serve the best burger you'll ever eat.

Thursday, July 31, 2008

Have you tasted one of Irving Mink's Tomatoes?

This time of year in the Hudson Valley is one of my absolute favorites. With all the great local ingredients available from our favorite farms such as Migliorelli Farm, Sky Farms, Brittany Hollow to name a few, the menu becomes that much more robust with local fresh flavors.

One of my favorite vendors is Irving Mink. He brings us tomatoes with love. On many occasions, he will pull out a ripe red tomato from the delivery just to introduce it to me.

"Look," Mink says, "Look how gorgeous this one is, so red, so great."

So the next time you stop in, try one of these new additions to our regular menu that include Irving Mink's succulent local organic tomatoes;

• Heirloom Tomato Gazpacho
• Heirloom Tomato, Fingerling Potato, hearts of Palm, Sugar Snap Pea and Corn Salad

Wednesday, July 30, 2008

Horseradish-crusted Ahi Tuna with Miso Aioli

For 10 years the horseradish crusted ahi tuna with miso aioli has been the most popular dish at Terrapin Restaurant. I use sushi grade #1 tuna for this dish and sear it briefly on both sides in a non-stick pan, leaving the center raw. Really, the key to this dish is the freshness of the tuna. At Terrapin, we get fish deliveries from a sushi supplier almost every day. The best way for you to get sushi grade tuna, at its freshest, is to ask your local fish store which days of the week their #1 tuna is delivered and make this dish on one of those days.

Tuna with Horseradish Crust

4 1” thick #1 Ahi tuna steaks
2 cups Grated fresh horseradish
1 cup Prepared horseradish
1 cup breadcrumbs

Combine all ingredients and press 1/4 inch thick crust onto one side of tuna steaks. Heat a non-stick skillet and add 2 Tbs. of oil until almost smoking. Add tuna, crust side down and cook for 2 minutes, until well browned. Flip and cook for one more minute. Serve immediately with miso aioli. Enjoy!

Miso Aioli

2 cups Mayonnaise
¼ cup White Miso
1 tablespoon Garlic, finely chopped
4 teaspoons Rice vinegar
tablespoons Lemon juice
4 tablespoons Honey
1 tablespoon Sambal, Asian chile sauce
2 tablespoons Ancho chile powder
1 tablespoon Bull’s head Chinese barbecue sauce (optional)

Combine all ingredients in a large bowl and whisk well to combine.

Tuesday, June 17, 2008

Dark and Stormy

Fill glass with ice
1.25oz Mount Gay Rum
6oz Reeds Extra Ginger beer
a tiny splash of fresh squeezed lime juice
float .75oz Cruzan Black Strap dark rum on top
garnish with a lime wedge

Sunday, May 18, 2008

If I had the time and energy to throw a party

I sometimes do have dinner parties, in fact I enjoy having people over for dinner. My time however is always in short supply. The other consideration is that if I am having people over for dinner, I want to spend as much time as possible with them, and not necessarily in the kitchen. Given those considerations, when I have a dinner party, I’m thinking simplicity. Now this also goes with my thinking that the most important element in good food is good ingredients, and by keeping it simple, you let those ingredients shine through. Some of the things I like to do are: get some great meats from Fleishers’ Grass Fed & Organic Meats and have a barbecue, make a lasagna and serve it with a knockout Italian red wine from Terrapin’s wine cellar, or roast a local chicken and serve it vegetables and potatoes that I’d get from the Rhinebeck farmer’s market.

Another fun party I had once was a raclette party. Raclette parties are real popular in Europe. You need a special piece of equipment called a raclette grill; it is a tabletop electric broiler that has eight non-stick scoops that you put cheese in to melt. It’s similar in concept to fondue, in that the guest gets involved with the making of their meal. You serve the cheese with cooked potatoes and sliced meats. First you put a slice of cheese on your scoop and stick it under the broiler and melt it. Then, pour the melted cheese over the potatoes and salami. It’s fun and easy to prepare. It’s great to get your guests involved in the meal. Really, when I have the time to spend with my family and friends, that’s what I want to do. What I generally do not want to do is to spend the day in the kitchen.