Forager Feature: Ecosalon

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In this cold winter season, it can be challenging to eat local foods. At PRINT. we know that delicious winter flavors can be found in unexpected places. Our forager Meghan Boledovich recently sat down with Ecosalon to discuss tips for eating … READ MORE

PRINT. Wine List

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At PRINT. we take the same care in sourcing our wines as we do our ingredients. That means we look for vino from smaller family farms and independent producers whenever possible, search out unique and heirloom grape varietals, and choose … READ MORE

Valentine’s Day at PRINT. and The Press Lounge

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Join us on Saturday, February 14th for a Valentine’s Day to remember. PRINT. will be serving dinner from 5:15pm to 11pm. Enjoy our seasonal a la carte menu, featuring our delicious farm-to-table offerings. Also available will be our tasting menu … READ MORE

PRINT. In Season: Satsuma Mandarins

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During the doldrums of winter, citrus season really brightens up the kitchen and menu at PRINT.  We source our citrus fruits from California and Florida, working with family farmers who grow a really cool range of citrus and heirloom varietals … READ MORE

Forager Profiled on T. Edward Wine Blog

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Meghan Boledovich, our intrepid forager, was recently featured on the T. Edward New York Wine blog. Meghan spoke about her position at PRINT. and why it was created, sustainability at PRINT., and how she became involved in food and sustainability. … READ MORE

Juicing From the Root Cellar

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 This January we have been experimenting with some new juices in the PRINT. kitchen. Juicing is a great way to add more servings and a greater variety of fruits and vegetables into your daily diet. Plus many of the combinations … READ MORE

New Year’s Eve at PRINT.

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We are excited about New Year’s Eve at PRINT. In addition to our seasonal a la carte offerings, Executive Chef Charles Rodriguez and Pastry Chef Emily Wallendjack have created a special 4-course tasting menu filled with festive and seasonal treats. … READ MORE

Christmas Eve & Christmas Day at PRINT.

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Suckling Pig with Grilled Persimmons, Parsley Potatoes, Broccoli Di Cicco, and Rosemary Au Jus We get the pigs for this dish from Vermont Quality Meats, a cooperative that works with various regional, sustainable family farms to source meats, artisanal cheeses, … READ MORE

Mulled Wine for the Holidays

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Mulled wine is a traditional holiday drink with roots throughout the colder countries in Europe from glogg in Sweden and gluhwein in Germany, to vin chaud in France. The origins for mulling wine are based more in practical matters than … READ MORE

PRINT. Recipe: Okinawa Latke

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Our winning contribution to the Sylvia Center Latke Festival was our Okinawa Latke. When creating this Japanese-influenced spin on the classic potato pancake, we received our initial inspiration for the recipe from chestnuts, which we love and use frequently this … READ MORE