| 23 Minutes With Richard Gere Actor, humanitarian, locavore, nervous innkeeper. By Beth Landman Published Feb 22, 2009 It looks like a movie set, the almost too perfectly restored eighteenth-century country inn with snow settling on wainscoting, fireplaces in every room, and Richard Gere puttering around in the kitchen. But this is real life, or at least Gere’s rather pristine version of it. He has three films currently in production, but his domestic existence is more like an exalted Newhart: He and his wife, Carey Lowell, have opened the Bedford Post Inn, up in Westchester, where they have a house. Not to worry, Gere won’t be cooking. “Richard can boil a wonderful egg,” Lowell offers. “Actually, he does great fried eggs, too.” But Gere has grander ambitions than just providing a good place to get handmade ravioli with sheep’s-milk ricotta, spinach, and rosemary crumbs. “I want this to be a place where the minds of people who could change the world would meet,” he says. The inn, set on fourteen acres, had been home to Nino’s, a hangout for the local gentry, which closed. “We had no intention of having a restaurant and inn,” Gere says. “It was an old place on the riding trails. We would ride by it and watch it falling apart, and it started out with, ‘What if we took over this crumbling place?’ ” “It was just a rotting old historical building, and we rescued it,” says Lowell. It’s not on their property. “We’re not insane. It’s close by.” “Everyone was mourning the loss of this building,” Gere says. “We said we would do it, but only if the community wanted it. The historical society of Bedford threw a cocktail party to introduce us to the community.” Not that they’re exactly making the suburban scene. “We were not social before, and we are still not terribly social,” says Lowell. “But we are pretty much at the inn every day now,” says Gere, who often wanders the grounds in his chinos. While the Bedford Post may be just 45 minutes north of the city, they have built it primarily for the horsey neighbors. “Everyone is welcome, but it’s really for locals,” he says. It’s more the fact that “there were really no good restaurants in the area.” Gere remains quite hopeful that the inn will feed the mind as well as the stomach. They plan to start accepting guests in the spring, but there will be only eight rooms. “There are a lot of people in this area who have been enormously successful and have done tremendous good work. It’s my hope that they will come and discuss and network at a very high level about how to have a positive impact on the planet.” Think of it as Davos on the Metro-North for people like Martha Stewart (who happened by earlier on her steed and stopped in to discuss recipes with the chef). Lowell’s wish list consists of “the same kind of speakers who are on the lecture series at the 92nd Street Y. It runs the gamut from academic, spiritual, business, the arts, and not-for-profit.’’ “When we were throwing around names, Richard kept coming up with economists,’’ says Christopher Tunnah, Bedford Post’s general manager. “But Richard and Carey are both interested in people who can effect change on a social level, so we would be open to yoga gurus as well.’’ Meditation workshops started on the property this past week. Many a celebrity has skinned his knees on the rocks of restaurant ownership. Even Robert De Niro is starting over again at his Greenwich Hotel, after the Times and other critics excoriated the Italian restaurant there. And despite their lofty goals, Gere and Lowell are realistic about going into the hospitality business in this economy. “We hope we don’t lose money,” says Gere. “But I don’t think a restaurant is the way to make money. And if we had known how difficult it would be, we probably wouldn’t have started.” Next: Desirée’s Warm Wintour Have good intel? Send tips to intel@nymag.com. |
| OFF TO A GOOD START Madeira-glazed black cod appetizer, below, at the Farmhouse at Bedford Post Inn. By EMILY DeNITTO Published: March 5, 2009 “THAT’S Richard’s favorite,” said the waiter, and for a moment, I didn’t know whom he was talking about. Alan S. Orling for The New York Times My table was enthusing about the Madeira-glazed black cod appetizer we had all loved — a tender, juicy piece of fish prepared with a delicious celery root mousseline and a hint of porcini mushrooms — and the server was reminding us of the new restaurant’s co-owner, the actor Richard Gere. The food at the Farmhouse, part of the Bedford Post Inn complex in Bedford, is so flavorful that you, too, are likely to become so focused on it that you won’t pay attention to much else. Restaurateur may be my favorite role for Mr. Gere, who in hiring Brian Lewis as chef is bringing some exciting new tastes to Westchester. It started last spring, when the Bedford Post Inn’s more casual dining spot, the Barn, opened and delighted with its focus on fresh, local ingredients. Now its more formal sister is taking that approach to a higher level while maintaining an unfussy, relaxed feel. The tone is set as soon as you sit down and taste the restaurant’s wonderful breads, which recently included a house-made peasant and a cranberry pecan from Balthazar. Although the Farmhouse is the kind of place where you can order simply — a quick pasta and side vegetable, perhaps — the wonderful interplay within and among offerings is best enjoyed as a three- or four-course experience. The amuse-bouches were tiny thrills each time I visited. One was a pear and shiitake salad that embodied Mr. Lewis’s approach: excellent ingredients that combine light and rich, sweet and savory so that the sum is greater than any individual taste. A wild mushroom soup was tender and delicate but powerful enough to enjoy, just by inhaling, before I even tasted the first spoonful. And an appetizer of crispy duck over applesauce married contrasting textures beautifully. The pastas, all made in-house, are worth a course of their own. The Farmhouse serves the same soft egg ravioli as the Barn — and it is prepared as expertly, with that brilliant yolk cooked to the perfect consistency, pouring out at the first cut like molten orange-tinged gold. Spaghetti with tomatoes and mint tasted as if spring were already here. Hand-cut pappardelle with wild mushrooms and pecorino Romano offered a heartier flavor. All were cooked to an expert al dente. Mr. Lewis makes welcome use of fruit throughout his meals. A selection of crudo di pesce — raw fish — are semi “cooked” by citrus. The Nantucket Bay scallops in blood orange, fennel and argan oil were my favorite. Pink snapper carpaccio in ruby grapefruit was a close second. Warm citrus-cured sardines were a lovely appetizer. Sweet tastes amplify entrees as well: Crisp Atlantic skate comes with honey-glazed rutabaga, and the crisp chicken has a side of honey crisp apple. And there are earthy choices: lemon-glazed veal and wagyu beef were standouts. Several of the desserts are excellent, but the plate of cheeses supplied by Plum Plums in Scotts Corner Market was the one that kept the play of textures and flavors most alive for me. Accompanied by dried apricots, almonds and toasted versions of that extraordinary cranberry pecan bread, it’s a tremendously satisfying end to the meal. If you’re looking for something sweeter, try the vanilla buttermilk panna cotta, chocolate tart or dulce de leche bread pudding. There will be cookies or chocolates served at the end as well, brought over by waiters who have improved the service tremendously over the beginning days of the Barn. They are attentive and knowledgeable but unobtrusive — allowing you to focus on the star of the evening: the food. EXCELLENT THE SPACE An 18th-century farmhouse newly renovated in a relaxed but high-end style with three intimate areas: the 70-seat main dining room; a 30-seat library-like space for private affairs that is occasionally used for regular dining; and a bar room. Soon to come: a 5,000-bottle wine cave with space for tasting events. Wheelchair accessible. THE CROWD Adult, sophisticated. THE BAR An intimate but spacious area with a fireplace, directly across from the entrance. A half-dozen specialty drinks, hard cider, sherry and beer complement the wine list, which includes a wide range of choices from about $50 to $500 a bottle. Wines by the glass are about $15 to $20 each. THE BILL Entrees, $32 to $45. WHAT WE LIKE Raw Nantucket bay scallops, wild mushroom soup, Madeira-glazed black cod, risotto Nero, crispy duck; soft egg ravioli, hand-cut pappardelle with wild mushrooms; duo of wagyu beef, lemon-glazed veal, crisp skate; cheese selection, vanilla buttermilk panna cotta, dulce de leche bread pudding, chocolate tart. IF YOU GO Dinner only from Wednesday to Saturday, 5:30 to 10 p.m. Reservations recommended. Valet parking. March 8, 2009 |
| The Farmhouse in Bedford, N.Y. The Bedford property where Nino’s Italian restaurant operated for 50 years has been transformed into a luxury complex with two restaurants, a yoga loft, and a soon-to-open luxury spa/inn, a project conceived by Richard Gere, his wife Carey Lowell, and business partner Russell Hernandez. The original 1750 building was an inn and tavern and post office during the Revolutionary War. According to Mr. Gere, who lives in Bedford, the partners planned the acreage “to be at one with nature, reminiscent of simpler times when people would gather at a central town hall to discuss happenings of the day, a place where the minds of people who could change the world would meet.” Plans became a reality in 2008 with the arrival of executive chef Brian Lewis to take charge of the two restaurants, a casual cafй and bakery called The Barn and a fine dining establishment, The Farmhouse. A Westchester native, Chef Lewis trained at the Culinary Institute of America, then spent eight months abroad working with well- known chefs Jean Louis Palladin, Marco Pierre White, Andre Solter and Andy D’Amicio. He worked as executive chef at Bix in San Francisco, and chef de cuisine at Village Pub before returning to New York, where he was chef de cuisine at Oceana, sous chef at the Sign of the Dove and also at Lutиce. He was executive chef to open the Greene House in Scottsdale, Ariz., and was executive chef at Vu at the Hyatt Regency in Scottsdale. He is now displaying his vast culinary talents at The Farmhouse, and is looking forward to having his own vegetable and herb garden on the property in the spring. Chef Lewis has created a small menu that has everything one would hope for, including crudo di pesce, Japanese Hamachi, pink snapper carpaccio and chilled Beau Soleil oysters ponzu among the first course selections. Also offered are Roots, Shoots, Fruits and Leaves with goat’s cheese, medjool dates and ice wine vinaigrette; Cabbage Hill lettuces with dill-banyuls vinaigrette and marcona almonds; and risotto Nero, la bomba, sepia and Calabrian chilis. A fingerling potato soup with osetra caviar, chantilly and sorrel was outstanding. Handmade pastas include soft farm egg ravioli made with sheep’s milk, ricotta, spinach and rosemary crumbs with a sunny-side up egg inside the pasta square, a delicious surprise. Other temptations: hand-cut pappardelle with wild mushrooms and pecorino romano; butternut squash tortelloni; and spaghetti alla chitarra. Our main courses were crisp Atlantic skate with honey-glazed rutabaga, cauliflower and guanciale; and tenderloin and short rib of Wagyu beef with black trumpet mushrooms and potato ribiola fondutta. Other choices were Madeira-glazed black cod, whole branzino baked in rosemary salt, braised Summerfield Farm veal, and crisp John Boy’s chicken. Chef Lewis and his team offer a daily and spontaneous tasting menu, inspired by the rhythms of the season and the family farmers who supply the restaurant. We selected a Meyer lemon meringue tart with wild huckleberry gelato, and a warm bittersweet chocolate tart with passion fruit caramel and vanilla gelato. Excellent choices to end a grand dining experience. Mr. Gere and Ms. Lowell were very involved in all aspects of construction and decorating the 60-seat country chic Farmhouse dining room. There’s a comfortable bar with sofas, club chairs and lounge seating, and fireplaces in each room, and a private dining room for 12. The team at the Farmhouse does a fine job managing the delicate balance of offering fine dining and casual elegance. The Farmhouse Restaurant. The Farmhouse at Bedford Post Inn 954 Old Post Road Bedford, N.Y., 914-234-7800 Breakfast at The Barn every day from 8:30 to 10:30; lunch 11:30 to 2:30 Monday to Saturday; supper Sunday to Tuesday from 5:30 to 8:30. Bakery open 6:30 to 4 Monday to Friday. Dinner at The Farmhouse Wednesday to Saturday from 5:30 to 10; a la carte Saturday and Sunday brunch, 9 to 3. Yoga classes every day but Sunday. Reservations recommended; handicap accessible; major credit cards; child-friendly; full bar, international wine list, emphasis on small producers; personal wines welcome, corkage fee applies; contemporary American fine dining with French influence; vegetarian selection; no take-out; business casual dress, jackets not required; seasonal outdoor dining; private parties; cooking classes; complimentary valet parking evenings. Soup: $16 Appetizers: $9 to $16 Salad: $10 to $16 Handmade pastas: $15 to $17 Main courses: $30 to $45 Sides: $10 Wine, glass: $6 to $17 Wine, bottle: from $40 to $1500 Five-course tasting menu: $85 per person, with wine pairing, $140 Dessert: $9 |
| Richard Gere's new joint? Bet the farm February 4, 2009 The appetizer Roots, Shoots, Fruits & Leaves blends sweet and acidic flavors. (Photos by Mark Vergari/The Journal News) If you go ... 954 Old Post Road, Bedford 914-234-7800 bedfordpostinn.com Cuisine: New American Price: Entrees $29-$45 Hours: Dinner Wednesday-Saturday. In brief: Dining here is an exhilarating experience that starts with the first cocktail. Chef Brian Lewis' ingredient-driven menu includes lots of local products, from a John Boy Farm egg in the middle of a trio of ravioli, to a Chioggi beet salad that looks like a painting. Don't miss the Roots, Shoots, Fruits & Leaves salad, which blends the sweet and acidic, like goat cheese, Medjool dates and ice wine. What we liked: Roots, Shoots, Fruits & Leaves; tenderloin of Wagyu beef; Soft Farm Egg Ravioli By Karen Croke The Journal News Not surprisingly, The Farmhouse at Bedford Post - the restaurant owned by the actor Richard Gere and Russell Hernandez of Pound Ridge - has been getting a lot of attention since it opened in December. It's what you'd expect from a celebrity outpost, even one as deep in the woods of northern Westchester as this one: chic dйcor, famous faces, and the promise of a special evening. Add chef Brian Lewis and his inventive contemporary American menus to the equation, and let's just say, few have been disappointed they made the trip. After extensive renovations to the old Hoppfields Inn, the compound now offers a casual cafй in the former barn, a yoga studio, and, in the main building, The Farmhouse restaurant and an 8-room inn. Gere and Hernandez have taken meticulous care in creating an air of casual country elegance. Dark trim, cool beiges, simple sconces and a wood-burning fireplace give the 60-seat dining room the feel of a rustic, yet upscale retreat. Gere's wife, the actress Carey Lowell, is responsible for the dйcor. The night we visited, there were still some unfinished touches - the bar was operating, but the room was bare of furnishings, and a downstairs wine cellar for dining was still under construction. The upstairs inn will be ready in the spring, but what should lure you here right now is the utterly stunning food from Lewis, a northern Westchester native. Dining here is an exhilarating experience, which starts at the first cocktail, in my case the Post Road Sparkler, a combo of sparkling cider, Madeira and fresh pomegranate juice. The drinks, (including one lacing pastis with pear nectar and gin), were concocted by general manager Christopher Tunnah, (he has his own impeccable pedigree with stints at Manhattan's Gramercy Tavern and Gotham Bar & Grill ) and yes, he will change them seasonally, so expect some eye-opening lighter quaffs when you stop by this spring. Service was polished and chic (the tall and beautiful hostess could have been a model) with a few sophomore lapses. There was a sticker still on the garnish on my friend's pear cocktail, for instance, and we waited a long, long time between appetizers and our entrees. But our waiter knew his wines and his ingredients intimately. After an amuse bouche of cauliflower puree, our table of four managed to sample most of the appetizers on the regular menu. There was Roots, Shoots, Fruits & Leaves, which blends sweet and acidic (fennel, cabbage, goat cheese, Medjool dates and ice wine) as seamlessly as a Beach Boys harmony. Work your way through the colorful ribbons of veggies to the cheese, scrape up a bit of date at the base, and you're in taste-bud heaven. Two lovely pieces of king crab meat, lightly glazed with Meyer lemon, came with a tiny, curried crab beignet - two bites and it was gone. And what can I say about a beet salad? Only that these Chioggi beets, prettily arrayed in a row on a white platter, mixed lyrically with a generous dab of salty American caviar. We also had a salad of tender and fresh Cabbage Hill lettuces in a light vinaigrette, but honestly, it was overshadowed by its tablemates. From there you can opt for pasta as a main course, or, better yet, share a portion as an intermezzo between apps and dinner. We split two: (all the pastas are house-made) paparadelle with a slick coating of mushrooms and pecorino cheese, and a trio of ravioli, filled with ricotta, spinach and an egg yolk, and so delicately translucent that each revealed its filling before a fork was even raised. A scatter of sage and breadcrumbs across the top gave the dish a lovely raft of textures; crunchy over creamy. And once that ooze of golden farm fresh egg mingled with the rest of the fillings and the crumbs, every diner at the table vied for a taste. This ended up being our favorite dish of the evening. For dinner, we literally deconstructed The Trio of Berkshire Pork - an artfully arranged pork belly, tenderloin and a terrine, (it looked a little like an edible Stonehenge), which got mixed reviews. Bacon is one of my all-time favorite dishes, so I loved the pancetta-wrapped tenderloin. My tablemates found it a little dry. We liked a roasted monkfish, with a coating of chunky breadcrumbs and a touch of chorizo, but the unanimous favorites were a Madeira-glazed black cod and tenderloin of Wagyu beef, which sat proudly in a fragrant pool of mushroom reduction and potato fonduta. The beef was succulent, cooked to a juicy middle with nicely browned edges, perfect for swirling in the creamy sauce, which resulted in the happy mingling of reduction and potato. The cod, too, came with a pool of reduction, this time a celery root mousseline with porcini mushrooms; a plump watermelon radish was a rakish garni to the silky, thick cut of fish. All apologies to the pastry chef, but dessert was an afterthought. We sampled a lemon meringue tart with huckleberry gelato, and a bittersweet chocolate tart with passion fruit, vanilla and caramel gelato. The gelatos were particularly good, but neither dessert knocked my socks off like the beef or the Soft Farm Egg Ravioli. Maybe the best way to experience all that goodness is to opt for Lewis' five-course tasting menu, ($85 per person) or go with a group. That way you can have a little taste of almost everything on the menu. But be sure to keep the ravioli all to yourself. |
| Westchester’s New Restaurateur Richard Gere and his wife, Carey Lowell, of Bedford and business partner Russell Hernandez have opened The Barn and The Farmhouse in Bedford, N.Y. The complex that formerly housed Nino’s Restaurant also includes a yoga loft and will have the luxury eight-room Bedford Post Inn, scheduled to open in the spring. The Farmhouse Restaurant February 4, 2009 By Karen Croke The Journal News Not surprisingly, The Farmhouse at Bedford Post - the restaurant owned by the actor Richard Gere and Russell Hernandez of Pound Ridge - has been getting a lot of attention since it opened in December. It's what you'd expect from a celebrity outpost, even one as deep in the woods of northern Westchester as this one: chic dйcor, famous faces, and the promise of a special evening. Add chef Brian Lewis and his inventive contemporary American menus to the equation, and let's just say, few have been disappointed they made the trip. After extensive renovations to the old Hoppfields Inn, the compound now offers a casual cafй in the former barn, a yoga studio, and, in the main building, The Farmhouse restaurant and an 8-room inn. Gere and Hernandez have taken meticulous care in creating an air of casual country elegance. Dark trim, cool beiges, simple sconces and a wood-burning fireplace give the 60-seat dining room the feel of a rustic, yet upscale retreat. Gere's wife, the actress Carey Lowell, is responsible for the dйcor. The night we visited, there were still some unfinished touches - the bar was operating, but the room was bare of furnishings, and a downstairs wine cellar for dining was still under construction. The upstairs inn will be ready in the spring, but what should lure you here right now is the utterly stunning food from Lewis, a northern Westchester native. Dining here is an exhilarating experience, which starts at the first cocktail, in my case the Post Road Sparkler, a combo of sparkling cider, Madeira and fresh pomegranate juice. The drinks, (including one lacing pastis with pear nectar and gin), were concocted by general manager Christopher Tunnah, (he has his own impeccable pedigree with stints at Manhattan's Gramercy Tavern and Gotham Bar & Grill ) and yes, he will change them seasonally, so expect some eye-opening lighter quaffs when you stop by this spring. Service was polished and chic (the tall and beautiful hostess could have been a model) with a few sophomore lapses. There was a sticker still on the garnish on my friend's pear cocktail, for instance, and we waited a long, long time between appetizers and our entrees. But our waiter knew his wines and his ingredients intimately. After an amuse bouche of cauliflower puree, our table of four managed to sample most of the appetizers on the regular menu. There was Roots, Shoots, Fruits & Leaves, which blends sweet and acidic (fennel, cabbage, goat cheese, Medjool dates and ice wine) as seamlessly as a Beach Boys harmony. Work your way through the colorful ribbons of veggies to the cheese, scrape up a bit of date at the base, and you're in taste-bud heaven. Two lovely pieces of king crab meat, lightly glazed with Meyer lemon, came with a tiny, curried crab beignet - two bites and it was gone. And what can I say about a beet salad? Only that these Chioggi beets, prettily arrayed in a row on a white platter, mixed lyrically with a generous dab of salty American caviar. We also had a salad of tender and fresh Cabbage Hill lettuces in a light vinaigrette, but honestly, it was overshadowed by its tablemates. From there you can opt for pasta as a main course, or, better yet, share a portion as an intermezzo between apps and dinner. We split two: (all the pastas are house-made) paparadelle with a slick coating of mushrooms and pecorino cheese, and a trio of ravioli, filled with ricotta, spinach and an egg yolk, and so delicately translucent that each revealed its filling before a fork was even raised. A scatter of sage and breadcrumbs across the top gave the dish a lovely raft of textures; crunchy over creamy. And once that ooze of golden farm fresh egg mingled with the rest of the fillings and the crumbs, every diner at the table vied for a taste. This ended up being our favorite dish of the evening. For dinner, we literally deconstructed The Trio of Berkshire Pork - an artfully arranged pork belly, tenderloin and a terrine, (it looked a little like an edible Stonehenge), which got mixed reviews. Bacon is one of my all-time favorite dishes, so I loved the pancetta-wrapped tenderloin. My tablemates found it a little dry. We liked a roasted monkfish, with a coating of chunky breadcrumbs and a touch of chorizo, but the unanimous favorites were a Madeira-glazed black cod and tenderloin of Wagyu beef, which sat proudly in a fragrant pool of mushroom reduction and potato fonduta. The beef was succulent, cooked to a juicy middle with nicely browned edges, perfect for swirling in the creamy sauce, which resulted in the happy mingling of reduction and potato. The cod, too, came with a pool of reduction, this time a celery root mousseline with porcini mushrooms; a plump watermelon radish was a rakish garni to the silky, thick cut of fish. All apologies to the pastry chef, but dessert was an afterthought. We sampled a lemon meringue tart with huckleberry gelato, and a bittersweet chocolate tart with passion fruit, vanilla and caramel gelato. The gelatos were particularly good, but neither dessert knocked my socks off like the beef or the Soft Farm Egg Ravioli. Maybe the best way to experience all that goodness is to opt for Lewis' five-course tasting menu, ($85 per person) or go with a group. That way you can have a little taste of almost everything on the menu. But be sure to keep the ravioli all to yourself. Richard Gere's new joint? Bet the farm Hours: Dinner Wednesday-Saturday. In brief: Dining here is an exhilarating experience that starts with the first cocktail. Chef Brian Lewis' ingredient-driven menu includes lots of local products, from a John Boy Farm egg in the middle of a trio of ravioli, to a Chioggi beet salad that looks like a painting. Don't miss the Roots, Shoots, Fruits & Leaves salad, which blends the sweet and acidic, like goat cheese, Medjool dates and ice wine. What we liked: Roots, Shoots, Fruits & Leaves; tenderloin of Wagyu beef; Soft Farm Egg Ravioli An exclusive interview with the award-winning actor, human rights advocate, and, oh yes, Westchester resident. Esther Davidowitz Published January 22, 2009 Richard Gere needs no introduction. We all know him as the sexy (“The Sexiest Man Alive,” according to People magazine, 1999) award-winning actor and philanthropist who, when not seen on screen (American Gigolo, Pretty Woman, Internal Affairs, Primal Fear, Chicago…), can be heard advocating for human rights in Tibet. The 59-year-old practicing Buddhist, we know, is an active supporter of the Dalai Lama. How many times have you seen the two photographed together? We might even know that he loves to ride horses. But a restaurateur? A few years ago, Gere and his wife, actress Carey Lowell, and Pound Ridge resident and developer Russell Hernandez, decided to restore a two-century-plus-old dilapidated building in Bedford Village and turn it into an eco-friendly neighborhood restaurant, cafй, and inn. A year ago, the Bedford Post’s cafй, dubbed The Barn, opened to serve seasonal local farm-to-table meals. A few months ago, the restaurant, called The Farmhouse, opened in the same building. (In “Eater,” Westchester Magazine’s dining blog, restaurant reviewer Julia Sexton wrote, “As anyone who has dined at The Barn might expect, the food at The Farmhouse is excellent.”) But why? Why open a restaurant? And why here? We asked Gere and his wife that and more. The Farmhouse is the high-end American eatery at Richard Gere’s Bedford Post, which also includes a cafй (The Barn), yoga studio, and eight-suite luxury inn. Westchester Magazine: What made you want to open a restaurant? Richard Gere: It was momentary insanity—which we regret every moment. Actually, Carey and I would drive by this well- known building, one of the few buildings that was not burned down by the British during the Revolutionary War. It has a long, long history, and we had watched this building deteriorate over the years. It was in such bad shape; it looked like it would crumble. And it would hurt to see it crumble. Sometimes, we would go horseback riding and, when we’d see the building, play this game, ‘What if?’ ‘What if we took this on?’ ‘What if we could eat here and then ride out?’ ‘What if?’ Carey Lowell: I would say, ‘What if we don’t?’ WM: What was the building used for? RG: The building housed a restaurant, twenty-something years ago, called Nino’s. Everyone loved Nino’s. The food wasn’t great, but it had a great sense of community. CL: And a great bar. Then it folded and became something else, and then it was just vacant. RG: We mentioned our idea to a friend of ours, Russell Hernandez, a father of a kid who went to the same preschool as our child [the couple has a nine-year-old son], and a few days later, he came back and said, ‘It’s actually buyable.’ Carey and I spoke about it. She was more skeptical. I should have listened to her. WM: Well, I guess you didn’t. RG: Still, if we were going to do this, we had to make sure the community wanted it. We weren’t doing this to make money. We wanted to have a great restaurant, a place you can ride your horse to, where a community of people who have used their wealth to be of service to the planet could eat and be together. WM: Did the community want the restaurant? RG: They did. They started giving us stuff, like the wood from another barn, which we used for lumber. We had twenty dumpsters to just get garbage and refuse out. The place was a dump for car parts, refrigerators, garbage, whatever. All the licenses lapsed—liquor license, restaurant license. WM: What did you have in mind for the restaurant? RG: We had a clear idea of what this should feel like—sophisticated, relaxed, not stiff, like Chez Panisse in Berkeley, California. I filmed in Berkeley and ate at Chez Panisse every night; Alice Waters is a friend of ours. WM: Did Alice Waters give you advice? CL: Yeah, she said, essentially, ‘Good luck, guys.’ WM: What about Chez Panisse did you like so much? RG: There were lawyers, priests, rabbis, professors—an incredible mix of people dining there. They still believe there that we can perfect this planet. Boston and Berkeley are the only places where people think it is still possible. But here, there are a lot of people in the community with great wealth and talent who still believe this way. It’s the Berkeley feeling that I like, where people have a meal while talking of changing the world. There are visions for this place. CL: My husband is a dreamer. RG: It’s not all bad. CL: I’m more pragmatic. When he begins to dream, my pragmatic side kicks in. RG: I’m totally impractical. WM: Yes, restaurants are a lot of work. It must have been difficult to build this. RG: I think of it a little like childbirth. Not that I’ve ever experienced childbirth. Both restaurants are open now. They’re both great. You forget the pain. WM: How often are you at the restaurant? CL: At least once a week, sometimes twice a week. RG: We’re probably there at least one meal a day. WM: What do you like to eat at your restaurant? CL: “I’ve been eating a lot more sweet- potato fries. That’s what Brian Lewis [The Barn and Farmhouse chef] makes best. I also love the chicken paillard and yellowtail hamachi; it’s really, really good. RG: The things we don’t like are no longer on the menu. CL: It’s very selfish. It’s all about what we want to eat. WM: Are you foodies? RG: Foodies? Foodies. Is that a rock group? Or is that the Fugees? WM: I know that you like your privacy, that you don’t want the spotlight on when you’re in Westchester. But the restaurant changes that, no? RG: It’s interesting. There are so many people that we interact with regularly just living here—the wine merchant, the tree guy, the guy who fixes chairs. They’ve all been in the restaurant. We see them in a different context. Now I feel we’re very much more a part of the community. WM: Why did you end up in Westchester? CL: I came here for love. RG: I had a wonderful lawyer in my mid- thirties who lived out here and I’d come to see him. And I loved it out here. And I thought, Why don’t I live here? So I found this place, and I’ve been here ever since. WM: What’s your life like in Westchester? CL: Very dull. We’re parents. We have school obligations. RG: Our lives are like everyone else’s—normal. WM: Carey, are you still acting? RG: No, she is taking care of me. WM: You’ve been married for six years and have been together for fourteen years. You have a son together. It sounds like a good marriage. RG: When you have a wife who is so extraordinary, it’s easy. Carey is smarter, funnier, nicer, better than I am. I married up. CL: Stop it. Isn’t he nice? WM: Opening and running restaurants are notorious for being very stressful. Are you still friends with your business partner? RG: We have remained good friends and Carey and I are still married. It’s a miracle. |
| Bedford Post’s Farmhouse Is Open! December 2, 2008 To be honest, the folks behind Bedford Post have passed a season or two earnestly promising that in the next couple of weeks, their premier restaurant would debut. It actually got embarrassing to keep asking. Then this announcement popped on our in box to announce the big event….and if Chef Brian Lewis’s Dinner at the Barn is any predictor, the Farmhouse is destined for greatness. Here’s a clip from their PR: “The plans for the 14 acres of wooded bliss became reality in 2008 and piece by piece Bedford Post is completing its mission. First on board was chef Brian Lewis, who hails from Westchester to head the 2 restaurants on the property. Chef Lewis has made his way through the food scenes of Washington DC, New York City, London and San Francisco by working under such acclaimed chefs as Jean Louis Palladin, Marco Pierre White, Andre Soltner and Andy D'Amico, and was most recently chef of Vu in Scottsdale Arizona. The first opening in February was aptly named The Barn a casual cafe and bakery, and the yoga loft for area residents to commune. Now, the crown jewel of the property, The Farmhouse debuts. Using what is available from the farms in the area, and making everything else on the menu from scratch the 60- seat venue is the ultimate dining experience showcasing Chef Lewis' vast culinary talents. Ultimately there will be a garden on the property where Chef Lewis will grow his own herbs and vegetables so he only has to look outside the window to see what is fresh daily. Side by side with the chef is general manager Christopher Tunnah whose previous credits include Gramercy Tavern and Craft.” We recognize some of the Farmhouse’s dishes—like the luscious soft farm egg ravioli—from our review of the Barn. Here’ s a peek at the menu, which we actually can't wait to taste: BEDFORD POST "The Farmhouse" 954 Old Post Road Bedford NY 10506 914-234-7800 www.bedfordpostinn.com Chef Brian Lewis First Courses Local Cabbage Hill Lettuces 9. marcona almonds, dill banyuls vinaigrette Jerusalem Artichoke Soup 10. cipolinni fonduta, fontina val d'aosta toasts Roots, Shoots, Fruits & Leaves 13. goat's cheese, medjool dates, ice wine vinaigrette Trio of Japanese Hamachi 16. blood orange confit, milk-poached fennel, asian pear Chioggia Beet Salad 15. american osetra caviar, horseradish yogurt, sorrel Meyer Lemon Glazed Red King Crab 17. cauliflower, preserved meyer lemon, curried crab beignet Handmade PASTA Soft Farm Egg Ravioli 15. sheep's milk ricotta, spinach, guanciale Agnolotti dal Plin 16. sugo of veal, robbiola rochetta, hazelnuts Spaghetti alla Chitarra 16. mojamo, crisp garlic, calabrian chili oil Creamy Heirloom Polenta 16. wild mushrooms, ossau iraty Saffron Risotto 18. scottish langostino, black olive, pine nuts Main courses Wild Striped Bass Saltimbocca 32. kabocha squash, green apple butter, prosciutto di parma Madeira Glazed Black Cod 29. celery root moussseline, porcini, balsamic brown butter Crisp Black Bass 35. fennel confit, citrus, black olive Trio of Berkshire Pork 31. pickled chanterelles, vanilla-scented quince, red swiss chard Strip Loin of Pastured Beef 37. black trumpet red wine fonduta, crisp & creamy potatoes MacFarlane Farms Pheasant 32. parsnips, chestnuts, red cabbage five Course Tasting Menu Chef and his team offer a daily and spontaneous tasting menu, inspired by the rhythms of the season and the family farmers who support us. $85.00 per guest $140.00 with wine pairing Tasting menus are best enjoyed by the entire table. |
| By: Julia Sexton Published August 18, 2008 Westchester food writers have a dilemma. The Bedford Post, owned by actor Richard Gere and Pound Ridge native Russell Hernandez, is a huge event in opening-starved Westchester. Originally projected for mid-summer, the opening of the Restaurant at Bedford Post, the complex’s top-tier restaurant, has been delayed by ongoing construction and won’t open until fall. In the interim, Chef Brian Lewis is serving an ambitious, $75 prix-fixe menu in the Barn, a casual space designed for the café/bakery. Though dinner at the Barn is served in a tiny storefront, trend-conscious foodies are clamoring for tables. The dilemma? Should publications commit to a review before the Restaurant at Bedford Post is officially open? Or, should we wait until the long-delayed construction is finished, and after all of Westchester’s foodies have already dined at the Barn—and Bedford Post is no longer newsworthy? Usually, reviews are published two or three months after a restaurant opens. After long debate, Westchester Magazine decided to review dinner at the Barn. The Barn is cute in a Restoration Hardware sort of way, very casual with a tile floor, unclothed tables, and a counter/bakery/deli case on one flank. This no-fuss décor, matched with an expensive menu, creates a comic inability for the Barn’s diners to gauge appropriate dinner dress. We saw patrons in elegant evening attire, and others in cargo shorts and Crocs. The space has a casual noise level, too. Lacking any noise-absorbing fabric or carpet, the Barn is very loud; although the room seats only 50, when it is filled, tablemates struggle to hear. Our first bite at the Barn was confusing. Though Bedford Post has no website, Chef Lewis has echoed the tenets of Slow Food International in the press. This Italian-born movement was spawned to counter the spread of fast food, and promotes locally raised, seasonal produce among a host of other noble philosophies. We were surprised, then, to be greeted at the Barn with unripe, distance-raised California Black Mission figs in mid-June, served under a brûléed sugar crust. The menu is stocked with numerous other California and Arizona products. (Chef Lewis was born in Westchester, but came to prominence in California and Scottsdale, Arizona.) Putting origins aside, we greatly enjoyed a different amuse bouche of Crenshaw melon soup, whose cloying sugar was tamed—and spice highlighted—by crisp prosecco and tart lime juice. Deceptively simple, this soup displayed Lewis’s sophisticated sense of balance. On each of our visits, the Barn’s first course offered a choice of salad or raw fish. Lewis’s Japanese hamachi made us crave more. The precious few slices of silken fish were happily paired with floral and briny preserved lemon, peppery espelette oil, and sweet/tart, mustard-seed-laden pickled ramps. Less stellar was an otherwise tasty salad of heirloom tomatoes with a single bocconcino (small nuggets of tangy, California-sourced Bubalus Bubalis mozzarella). Besides over-prominent preserved lemon, the boutique mozzarella was sadly chilly, and the dish arrived with an icy quenelle of olive oil sorbet that was jarring when eaten with the delicious, room-temperature tomatoes. Lewis’s second course trio of ravioli was showoffy in the best way. One pocket contained fluffy sheep’s milk ricotta, another a liquid egg yolk, while the third held a savory spinach filling. A slice across all three pockets made the perfect single bite, with the still-oozing yolk forming a luscious sauce. Less elaborate, but still tasty, was a dish of hand-rolled garganelli with grassy fava beans and the surprising, fishy funkiness of bottarga (cured fish roe). On another night, the garganelli came with smoky Oregon porcini, wild asparagus, and soulful house-cured Italian bacon. On the nights of our visits, mains were thoughtfully offered in meat, fish, and vegetarian options—this is a fine restaurant to accommodate that pesky vegetarian in your group. Our duo of Painted Hills beef was aimed at the staunch carnivore, arriving as a buttery filet of beef wrapped in a robustly porky shell of salty, crisp, locally cured John Boy Farm bacon. The filet was contrasted with falling-apart, very beefy braised short ribs, and the most flavorful, forest-in-a-bite morels we’ve had all year. Also for meat lovers, we liked a trio of Berkshire pork—crisp cured jowl, pancetta-wrapped loin, and lusciously rich glazed belly that melted in our mouths. Only one main in six was seriously flawed. An otherwise perfect square of Long Island striped bass with babi beans and la ratte potatoes was marred by the heartbreak of tough, rubbery medallions of octopus. If only they’d been left off the plate. Desserts are not the Barn’s strongest point. A watery-tasting espresso granita contained some large chunks of ice, while its accompanying mousse had none of the advertised cardamom notes. We preferred a mid-June strawberry shortcake with rhubarb sorbet and balsamic vinegar—but again, these were predictable flavors. Cheese plates are offered, and we enjoyed a ripe Robiola and salty Gorgonzola paired with membrillo quince paste. Sadly, the serving (two half-bite triangles of cheese) was skimpy. Service at the Barn is earnest, if not always suave. One overenthusiastic waiter volunteered a dramatic reading of the menu when we asked a single question. Diners should also be aware that the Barn offers only two dinner seatings (6:30 or 8:30), holds no full bar, and only a limited—though certainly well-edited—wine list. Though there were a few jarring lows, made worse by the element of surprise, there were many, many more exhilarating highs, and we’ll be visiting the Barn again very soon. 954 Old Post Rd, Bedford Village (914) 234-7800 Breakfast Mon to Fri 8 am–10:30 am; lunch Mon to Fri 11:30 am – 2:30 pm; dinner Thurs to Sat 6:30 pm and 8:30 pm seatings; brunch Sat and Sun 8 am–3 pm; bakery every day 6:30 am 4 pm. Prix-fixe dinner $75 per person. The look is casual at the new Barn at the Bedford Post but the food is anything but. www.westchestermagazine.com The County’s Swankiest Storefront Dinner at the Barn offers the first taste of the Bedford Post |
| July 20, 2008 Looking for Mr. Goodbar Richard Gere's inn in Westchester still has a ways to go THE BARN AT BEDFORD POST INN 954 Old Post Road (Route 121) Bedford Village, N.Y. (914) 234-7800 * 1/2 CUISINE Contemporary American WINES 22 choices, 16 by the glass DRESS No code NOISE LEVEL Loud PRICE RANGE Four-course prix fixe, $75 WINE MARKUP 50%-575% CREDIT CARDS All major RESERVATIONS Required, with credit card HOURS Breakfast, Mon.-Fri., 8 a.m.-10:30 a.m.; Lunch, Mon.-Fri., 11:30 a.m.-2:30 p.m.; Brunch, Sat.-Sun., 8 a. m.-3 p.m.; Dinner, Thurs., Fri., Sat., 6:30 p.m. and 8:30 p.m. seatings _________________ ****= Outstanding ***= Excellent **= Very good *= Good It's no surprise that a pretty woman is the greeter at Richard Gere's country inn in Westchester. If the flock of male patrons is not already breathless, the tall, striking blonde's smile may make them imagine asking, "Shall we dance?" Women hoping that the silver-maned actor might work the tables of Bedford Post Inn bring another of Mr. Gere's films to mind: I'm Not There. At least not when we were. The inn's dining facilities are an unfinished symphony with an identity crisis. A formal dining room seating 75 is said to be on its way. Until then, a 50-seat bakery cafe called The Barn is the stage for chef Brian Lewis' sophisticated take on modern American, farm-to-table cuisine. The property includes 100 acres of horse trails and will have the two restaurants, a working vegetable garden and eight luxury suites. Mr. Lewis, whose resume includes stints at Oceana in Manhattan, Bix in San Francisco and Vu in Scottsdale, Ariz., sets a fascinating table. His food is visually robust and full of intriguing combinations. It also has some real puzzlers for anyone not up on über-chic foodstuffs such as Bubalus Bubalis mozzarella, made in Gardena, Calif., from water buffalo milk. The firm-textured cheese is one element in a nicely composed heirloom tomato salad. A dab of olive oil sorbet provides a flavor jolt, and a fried sage leaf is an added adornment. The menu contains just 10 items, from the amuse-bouche of chilled Cranshaw melon soup with pine nuts, Prosecco and lime, to dessert of espresso granita topped with cardamom mousse and a minuscule pistachio shortbread. Virtually everything is small, vibrant and possessed of Italian influences. There's crudo dressed in ginger oil, fennel and plums. Two pastas make up the second course options. A large raviolo with soft egg yolk, sheep's milk ricotta and spinach is outstanding, and a dish hand-rolled garganelli studded with fava beans and bottarga di tonno— tuna roe—is first-rate. Three main courses also lean Latin. A summery, vegetarian risotto involves mascarpone, leeks, chanterelles and basil. For seafood fanciers, Long Island striped bass is garnished with grigliata di polpo (octopus); babi beans (baby limas); and la ratte potatoes, fingerling-like spuds with a nutty, buttery character. Esteemed Berkshire pork—done up with stone fruits, watercress and a velvety, rich sweet onion soubise—provides the allure for carnivores. Desserts are the aforementioned granita; a lackluster, three-flavored gelato Napoletano; and an artisanal cheese plate with diminutive specks of Robiola and Gorgonzola. Good, but blink and you'll miss them. For a restaurant promising a 6,000-bottle cellar soon, The Barn offers a stunningly small, obscure list. Markups are all over the lot, and some of the you-never-heard-of-them-before bottles are bumped up only 50% from retail. Then there's the Peirano 2006 Viognier, from Lodi, Calif., which can retail at $9.90. It's $68 here. Hello! What's more, The Barn is licensed strictly for beer and wine, and its wine glasses are absurdly small. We are told that proper ones are "on order." Not to cause primal fear, but Bedford Post's keepers of the book require credit card numbers with reservations, and people canceling less than 24 hours in advance incur a $30 penalty. In the final analysis, the new old country inn has a talented chef, agreeable service and lots of potential. It should come out fine in Post-production. |
| General Manager Company Name: The Bedford Post This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States. Position Description: Chef Brian Lewis is currently seeking a highly qualified General Manager, to be an integral leader within the team of The Bedford Post Inn, one of the nations most highly anticipated and talked about fine dining, farm to table dining destinations. This property is located one hour north of Manhattan and scheduled for completion on August 1, 2008, consisting of: an 8 suite luxury Inn and Gardens, a 50 seat bakery cafe, yoga studio, and a 75 seat fine dining, dinner only restaurant, featuring a 5000 bottle wine cellar. Our cuisine is rooted in both delicous seasonality and the relationships with small family farms and artisan producers. We will feature all house baked goods for our bakery, a working vegetable garden, an a la carte menu and various tasting menu options for dinner five nights per week. Qualified Candidates should have a minimuim of 5 years experience in a restaurant manager or assistant general manager position, with a three or four star rated property. A strong wine background is essential and Relais and Chateu property experience is extremely beneficial. Please contact Chef Brian Lewis for an interview and tour of the property at bcheflewis@hotmail.com Company Profile: The Bedford Post, located in Bedford, N.Y., is a luxury Country Inn with two full service restaurants, scheduled for completion on August 1, 2008. Our property is situated one hour north of Manhattan, on 100 pristine acres of horse trails. We will feature a 50 seat Bakery Cafe (currently open) and a 75 seat, fine dining, dinner only restaurant. Our wine cellar will boast a 6,000 bottle capacity Dalst storage sytem. Our cuisine is modern American, with an emphasis on local, organic and artisan producers. We will feature both an a la carte menu, as well as three distinct tasting menus ( Chef's Tasting, Vegetable Tasting and The Grand Tasting menu.) Job Profile: Position: General Manager Start Date: Summer Job Category: Restaurant - Fine Dining Job Type: Full-time Compensation: Negotiable Experience: 5 years Education: Bachelors Degree Job Location(s): New York |
| New York Times Bedford Village By EMILY DeNITTO Published: June 1, 2008 IT wasn’t the daffodils or the robin’s song or even the slowly lengthening days that best brought spring in for me this year. It was biting into Bedford Post Inn’s grilled octopus with fresh chickpeas. Long Island, Westchester, Connecticut and New Jersey Go to Complete Coverage » Grigliate di Polpo was the first course of my first dinner at the Bedford Village restaurant, and the parade of distinctive, soul-warming tastes continued all that night and on subsequent visits as well. Spanish mackerel poached in olive oil and served with grilled wild ramps was another light, fresh choice. A main course of zucchini blossom fritto with sheep’s milk ricotta, shelling beans and saffron tasted as if I were eating in a garden despite the cool, rainy night. The restaurant’s chef, Brian Lewis, formerly of Vu in Scottsdale, Ariz., Oceana in Manhattan and Bix in San Francisco, is cooking up some truly evocative food. Bedford Post Inn has been open only a few months, but it is already widely known for its co-owner, the actor Richard Gere. His involvement is bringing unusual attention to the new spot — a simple Google search turned up thousands of entries parsing his every move and flagging celebrity visitors. (I had dinner next to Harry Connick Jr. and Jill Goodacre, his supermodel wife, one evening, and Martha Stewart, a neighbor, is said to come by regularly on her horse.) The restaurant feels it necessary to take credit card numbers for its reservations, with the unusual (for Westchester) warning that it will charge $30 a person for no-shows or cancellations made less than 24 hours in advance. But Bedford Post Inn deserves to be best known for its food. Mr. Lewis is committed to cooking with seasonally appropriate ingredients supplied mostly by small, local family farms, including eggs from John Boy’s Farm Market in Pound Ridge, bread from SoNo Baking Company in South Norwalk (though 90 percent of the baked goods are made in-house) and cheese acquired through Plum Plums in Scotts Corner Market. So a shaved fennel salad with gala apple and Parmigiano-Reggiano tasted as if the ingredients had been brought from the farm directly to the table: simple, refreshing; an awakening. Right now, dinners at Bedford Post Inn are prix fixe only (and available only on Thursday, Friday and Saturday nights). That allows you the advantage of Mr. Lewis’ s pairing suggestions, and themes emerge. Lemon was a recent leitmotif. It was in the chilled scallop in cucumber juice with a caviar topping that served as the amuse bouche. I tasted it again in the salad and, most wonderfully, in the soft egg yolk raviolo, which opened to release a gorgeous orange-yellow liquid that mingled with a sugo di vitello and extraordinary, smoky speck ham. By mid- to late summer, there will be even greater opportunities to see what Mr. Lewis is capable of when a slightly larger, more formal dining room opens in the building next door four to five nights a week. Dinners in the current space, called the Barn, will continue on Sunday nights and as part of cooking class parties and private events. Breakfast, lunch and Sunday brunch — all currently available — will be the Barn’s focus. In the meantime, there are some wrinkles to work out. The food doesn’t always arrive at a timely pace and the wait staff is inconsistent. One night we didn’t even know there was an amuse bouche until we noticed other tables getting it. We had to ask for our coffee three times, and the waiter knew nothing about what he was serving. But the food itself is strong enough, and the setting — a historic property — is lovely enough that if those problems are ironed out, Bedford Post Inn could easily become a leading culinary destination. The Barn at Bedford Post Inn 954 Old Post Road (Route 121) Bedford Village (914) 234-7800 VERY GOOD THE SPACE An airy, light-filled, cafe-style main room, with a window view into the kitchen. Old beams help the historic space reflect its name: the Barn. Additional seating on a small outdoor patio and in a more private area on the second floor. THE CROWD Nearly all adults, mostly relaxed but sophisticated locals. Some even come over on horseback (there will soon be stables specifically designed to leave one’s horses while eating). THE BAR There is no bar in the Barn. A short wine list focuses mainly on French vineyards ($28 to $105 a bottle, with some available by the glass). THE BILL Dinner, prix fixe, $75 per person. Lunch entrees: $10 to $19. Breakfast entrees: $7 to $14. Brunch entrees: $8 to $18. WHAT WE LIKE Soft egg yolk raviolo, olive oil poached mackerel, grilled octopus, shaved fennel salad; Berkshire pork, crisp Atlantic skate, zucchini blossom fritto, risotto; vanilla crème caramel, strawberry shortcake, peanut butter mousse, honey napoleon with lime shortbread. IF YOU GO Dinner: Thursday to Saturday only. Seatings at 6:30 and 8:30 p.m. Reservations necessary on Friday and Saturday; fee of $30 per person for reservations canceled less than 24 hours in advance. Breakfast: Monday to Friday, 8 to 10:30 a.m. Lunch: Monday to Friday, 11:30 a.m. to 2:30 p.m. Brunch: Saturday and Sunday, 8 a.m. to 3 p.m. Valet parking. Reviewed June 1, 2008 |
| Date: 2007-12-01, 3:39PM EST Be a part of Chef Brian Lewis' opening team at The Bedford Post Inn, one of the Country's most talked about luxury Inn's and destination Farm to Table dining venues. Located in Bedford, New York, our project will be opening in mid December, consisting of; an 8 suite Luxury Inn, a 110 seat Fine Dining Restaurant, serving dinner only, and a 50 seat Bakery Cafe Restaurant, serving breakfast,lunch and a pri - fixe dinner three nights per week. We are currently offering opportunities for the following positions: restaurant manager, servers, barista, servers assistant, host, cooks, assistant pastry chef, prep cook and dishwashers. Our American Farmhouse Cuisine will be rooted in; Slow Food Cooking, delicious seasonality, and driven by small family farms with the highest of quality products available. The emphasis of our service philosophy and work ethic will embody both teamwork and gracious hospitality. Staff training, food and wine education and exceptional service standards will be the highest priority for our team. Please contact Chef Brian Lewis to schedule a tour of the property and an interview to become a key player on this team. (480)254 - 3258 Location: Westchester Compensation: Excellent Wages and Health Benefits Available Principals only. Recruiters, please don't contact this job poster. Phone calls about this job are ok. Please do not contact job poster about other services, products or commercial interests. PostingID: 495544124 |
| Bedford Post Inn & Restaurants |
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| Scroll down for the latest news. Articles listed in ascending order (old news first). Updated March 13, 2009 |
| 1/13/08 Scene . . . Pound Ridge, N.Y., resident and actor Richard Gere was seen Thursday with dog in tow at the site of his new restaurant/lodge, the Bedford Post Inn (formerly Hoppfield's) on Route 123 in Bedford, N.Y., where work is under way. |
| The next star on the horizon? Richard Gere's group is steadily at work on the big property that was Hoppfield's in Bedford. |
| Prior to construction and remodeling |
| Bedford Post Inn. These photos are satellite views and show the ongoing construction process in the month of December. Posted here December 16, 2007 |
| December 15, 2007 Out there . . . Pound Ridge, N.Y., resident Richard Gere's latest project, development of the former Hoppfield's restaurant and Nino's on the Old Post Road in Bedford, is under way. The property will include a brasserie and formal restaurant, lodging, a yoga studio, a tea room and riding trails. Gere originally named the spot Squirrelly Acres, but apparently has changed the name to the Bedford Post Inn. Rumor has it that Gere already has chosen a chef - Brian Lewis, formerly of Vu at the Hyatt in Scottsdale, Ariz |
Bedford Post Inn Chef Brian Lewis Biography 12/15/07
| The Chef at Richard Gere’s Bedford Post Inn December 5, 2007 In the ad he placed on craiglist looking for staff, he says “Our American Farmhouse Cuisine will be rooted in; Slow Food Cooking, delicious seasonality, and driven by small family farms with the highest of quality products available.” He also says the restaurant could be open as soon as mid-December, but when I talked to him on the phone, I heard hammers in the background — so we’ll see. The ad also describes the inn as an “8 suite Luxury Inn, a 110 seat Fine Dining Restaurant, serving dinner only, and a 50 seat Bakery Cafe Restaurant, serving breakfast,lunch and a pri – fixe dinner three nights per week.” Here’s a bio I found of Brian from his time in Scottsdale. He’s promised to check with the owners of the restaurant and get back to me with some information so we can preview the place properly. Stay tuned! |
| BEDFORD, NEW YORK--Thanks to the City of Bedford, film actor Richard Gere will avoid the same fate as fellow actor Clint Eastwood when it comes to accessibility at his planned resort. According to a brief item in the New York Daily News, Gere, 56, and business partner Russell Hernandez have purchased a 14-acre property, which includes an 18th century house and barn, with the intention of turning it into a luxury hotel and restaurant. But the town has refused to issue a building permit -- thereby putting a stop to any renovation of the Revolutionary War-era buildings -- until Gere and Hernandez provide plans showing wheelchair access and an elevator. |
| Franka Bruns/AP PhotoRichard Gere ... The Pound Ridge resident purchased Hoppfield’s Inn, in Bedford, and has plans to turn it into a 125-seat restaurant, possibly to be named Squirrelly Acres. |
Bedford Post Inn 954 Old Post Road (Route 121), Bedford Village Westchester County 914-234-7800 |
| February 1, 2008 the kitchen at Richard Gere’s Bedford Post Inn (Rte the kitchen at Richard Gere’s Bedford Post Inn (Rte 121, Bedford Village). Lewis worked previously at Lutèce and Oceana restaurants and Bix in San Francisco. Gere’ s 110-seat, dinner-only restaurant will feature American farmhouse cuisine (Gere is a proponent of the slow- food cooking movement), using seasonal ingredients from small family farms. The venture will also include an eight-suite inn and a 50-seat bakery and café. Opening day is expected sometime this or next month… |
| The actual restaurant will not open until summer at least. But the bakery cafe — in another building than the proper dining room — is open. Food writer Judy Hausman checked it out and filed this report. You’ll see it Wednesday in the Journal News, but Small Bites readers get a sneak peak: The Bedford Post Inn, also known as the Richard Gere restaurant, has opened its cafe and bakery. |
| The Scoop on the Richard Gere Restaurant February 1, 2008 |
| The cafe is the former barn on the property, and looks appropriate for that. There are exposed beams and a stone fireplace, bare-wood tables and a simple color scheme with lots of whites. Glass French doors open onto a lawn, which is circled by a stone fence. Baked goods are displayed on tiered plates around the semi-open kitchen |
| Upstairs, there are multipurpose rooms that will be ready for private parties, community events and yoga classes in March. The more formal restaurant and eight suites will open over the course of the summer. This schedule allows chef Brian Lewis, who is returning to his Northern Westchester roots from Arizona, to work on his menu and train his staff. In the meantime, settle in with pastry chef Jessica Haight’s ruby grapefruit sorbet and toasted almond gelato or her apple walnut crostada and Meyer lemon squares — while you sip a cup of tea or Fair Trade coffee |
| Developer and partner Russell Hernandez, who lives in Pound Ridge, is restoring the property — once it was called Nino’s and then Hoppfields — with an eye toward the environmment. He’s fitted with geothermal HVAC systems and detailed with recycled beams and boards. There are plans for an on-site garden as well. Posted Feb. 1, 2008 6:15 PM |
| February 4 th, 2008 Richard Gere was not there but Jean-Georges showed up... Went to visit The Bedford Post Inn for brunch, the week-old restaurant that actor Richard Gere has put his name to, on Rt. 121 just outside of Bedford Village, and was thrilled to see super-chef and restaurateur Jean-Georges show up with a group...Gere was nowhere to be seen, but the meal itself was a delight! Just the Cafe is open right now, while the larger structure of the vintage mansion is being renovated...my partner and I shared the Warm Endive, Fennel & Blue Cheese Tart with arugula salad, and a decadent Natural Herondale Hamburger with cheddar, onion mostarda & bacon...on the side we had an order of the house made French fries with truffled aioli. For desset we shared the Apple Walnut Crostada...Fresh tasting and lovely! Everything on the table was delicious, really! The burger itself I would rank among the best I've had lately. There are pastries, cookies and cakes for sale as well...The Cafe itself is just open for breakfast, lunch and brunch right now. A lovely drive from southern Westchester too... |
| His highly anticipated upscale restaurant hasn’t opened for business yet—that won’t happen until this summer, at the earliest—but the adjoining cafe/bakery began serving breakfast and lunch last week. Among the things that chef Brian Lewis (above right) is serving: seven-grain waffles with New York state maple syrup, creamy grits topped with a local, farm-fresh egg and a cheeseburger made with beef from Herondale Organic Farm in Ancramdale. My favorite part of the whole operation, though, has to be the on-site stables, affording patrons a place to tie up their horses while they pop in for ruby grapefruit sorbet and apple walnut crostadas. Keep checking back here for updated news and photos! The Bedford Post Inn, 954 Old Post Road (Route 121), Bedford Village. 914-234-7800. |
| Richard Tiptoes into the Restaurant Biz Posted Wed. Feb. 6, 2008 1:12pm by Philip Recchia Filed Under Martha Stewart, Richard Gere Richard Gere has quietly added another title to his resume — celebrity restaurateur! The actor just entered this competitive field with the soft opening of The Café at Bedford Post in tony Bedford Village, NY. Sources tell PageSix.com that the silver fox, who lives nearby, has been a frequent sight at the eatery. “He’s in and out all the time, overseeing the project — though almost never sits and eats,” says one witness. This marks the 58-year-old's first outing as a restaurateur. He did play one, however, in the 2001 flick Autumn In New York. Meanwhile, the restaurant has already been given a seal of approval by America’s best-known domestic doyenne: Martha Stewart — which can only be a good thing. “Martha came in opening weekend and absolutely fell in love with the place,” says another insider. “Every day since then, she’s been hand-delivering fresh eggs and berries from Cantitoe Farm,” her 153- acre estate in Katonah, just three miles away. The buzz is building that The Café could become upstate New York’s answer to the Waverly Inn (Vanity Fair editor Graydon Carter’s cozy Greenwich Village haunt, which is one of the Big Apple’s top celeb hotspots). So we wouldn’t be surprised if other famous Bedford-area residents like Glenn Close, Ralph Lauren and Chevy Chase are stopping in or a bite — if they haven't already! |
| PageSix.com was first to preview The Café, helmed by chef Brian Lewis, most recently of Vu in Scottsdale, Ariz. THE FOOD: The eggs benedict with Canadian bacon ($13) was as tasty as could be, save the hollandaise sauce, which was too watery, and so a tad bland. Wisely, Lewis goes easy on the carbs, adding just a handful of diced potatoes and laying the eggs atop thin slices of toasted bagel. Lewis fares better with the butternut squash soup with star anise crema and gala apples ($8), which turned out to be a perfectly seasoned winner, with just the right consistency. As for the Meyer lemon meringue tart with a blackberry garnish ($7), though delectable, this pastry was regrettably meager, more of an amuse-bouche than full-fledged dessert. Among other scrumptious-looking creations on the Brunch at the Barn menu are brioche French toast stuffed with anjou pears ($10), natural Herondale hamburger with cheddar, onion mostarda and bacon ($14) and grilled chicken paillard with shaved fennel, arugula and aged gouda ($17). THE ATMOSPHERE: Sporting a roaring fireplace, exposed beams, bakery bar and fresh flowers, the cozy room provides an ideal setting for casual country dining. THE SERVICE: Friendly and laid-back. Though there was a line at the door, we were never prodded into leaving. |
| Gere serves up treats in new bakery The Dish Published February 10 2008 Out there . . . New restaurateurs and Pound Ridge, N.Y., residents Richard Gere and developer Russell Hernandez have opened the cafe/bakery at their recently renovated acquisition, the Bedford Post Inn on Route 121 in Bedford, N.Y. The cafe, located in the former barn on the property, is serving breakfast and lunch with all sorts of goodies, including burgers, waffles, scones and sorbet cooked up by chef Brian Lewis and pastry chef Jessica Haight. They use naturally grown products and beef from the area. The restaurant in the original building, which once housed Nino's and later Hoppfield's, is expected to open this summer. For more information, call (914) 234-7800. |
| JUST WHEN EVERYONE has been chomping at the bit for a really good place for quick eats, leave it to Richard Gere to open the Boston Post Cafe. Located on a bucolic stretch of road any set designer would swoon over, BPC, as it surely will be known, is a gorgeous new breakfast/lunch/coffee/tea bar that promises to be a star. The former historic Hoppfield’s property—spacious and sun-lit, with myriad French doors, mosaic tiled floors, and a ceiling of old timbers—is a veritable sanctuary in the woods. (More good buzz: an inn and restaurant will open this summer). Local boy Brian Lewis performs as executive chef and Jessica Haight does the honors in the pastry department. Their audience of busy Bedfordites and take-a-meeting moms can try out cappuccinos, comfort snacks, and lunches—to stay or go—from 6:30 a.m. to 4:30 p.m. |
| “The food is rooted in our relationship with small and local family farms like Cabbage Hill and Rainbeau Ridge,” Lewis says. “The menu is seasonally inspired.” But you’ll also find standbys like Haight’s scrumptious pecan sticky buns, juicy apple turnovers, and Meyer lemon meringue tart. For real breakfast-eaters, Lewis promises homemade brioche, citrus salad with spearmint sauce, eggs every way, and “the best bacon-and-egg sandwich you ever ate.” Don’t miss the homemade gelato (like fave Sicilian pistachio) and many gluten-free foods. Adds Lewis: “We want this to be a community place, a place for family and friends. We want to serve the best quality we can offer with all the love and passion we have for our craft.” —Eve Marx Boston Post Cafe 954 Old Post Road (Route 121), Bedford Village. 914-234-7800. |
| April 14, 2008 RICHARD GERE's upstate New York restaurant has landed him in a row with wealthy locals and town officials, who are demanding he tears down a fence they claim spoils their view. The actor recently opened the Bedford Post Inn, in the town of Bedford, which is 45 miles (72 kilometres) north of New York City, and where Martha Stewart, Ralph Lauren and Glenn Close all own homes. After neighbours complained about the 'eyesore' parking lot, Gere and business partner Russell Hernandez erected a 18 foot long (5.5 metres), five foot high (1.5 metres) cedar fence. Now local officials have stepped in to insist it is taken down, claiming it breaches local planning rules and looks worse than the parking lot. Hazel Nourse, the head of the town's zoning board, tells the New York Daily News, "It's a lovely building, but the fence sticks out like a sore thumb." Gere and Hernandez have agreed to keep the town happy, with the latter insisting, "If they say you have to have a four-foot fence, then that's what we'll do." |
| Actor Richard Gere is placing the final touches on a new restaurant/inn in Bedford, NY called the Bedford Post Inn. The 56- year-old purchased the property — which features several 18th century buildings — last year with a business partner. Spread over 14 acres, Gere’s new venture will feature a cafe/bakery, formal restaurant, multipurpose rooms for private parties, community events and yoga classes, stables for horse riding, and 8 suites for overnight guests. Plans also include a geothermal HVAC system, recycled beams and materials, an on-site garden and a focus on locally produced food sourced from the area’s small farms. Gere can expect some celebrity clientèle from time to time as well — as Bedford is where Martha Stewart, Ralph Lauren and Glenn Close all own homes. Of course, Gere’s new project is not without its detractors. Most recently, neighbors complained about the ‘eyesore’ parking lot for the restaurant — prompting Gere to erect a an 18 foot long, five foot high cedar fence. Now, people claim the fence is spoiling their view — and the town zoning committee has declared that it must be torn down because it violates height limits. Unfazed, the partners are planning to comply, with Gere’s business partner Russell Hernandez saying, “If they say you have to have a four- foot fence, then that’s what we’ll do.” Look for the Inn to open this summer. The bakery/cafe is open now. |
| May 2, 2008 NEW APPLICATIONS: 1. Squirrelly Acres dba The Bedford Post Cafй, 954 Old Post Road, Bedford, NY 10506. Section 73.12 Block 2 Lot 1, R-4 Acre District. An already-installed solid cedar board concave fence as a replacement for an existing fence where the new fence results in a height of 5 feet where 4 feet is permitted located less than 20 feet from the front property line. Article III Section 125-15A |
| June 21, 2008 The former historic Hoppfield's property has become a sanctuary in the woods, thanks to new owner Richard Gere. (An inn and restaurant will open this summer.) Local boy Brian Lewis performs as executive chef and Jessica Haight does the honors in the pastry department. Try out cappuccinos, comfort snacks, and lunches- to stay or go- from 6:30 to 4:30. |
| The Bedford Post Inn Richard Gere warm's up Bedford Village The Bedford Post is a welcome addition to Bedford, NY with Brian Lewis cooking up quasi-rustic yet elegant cuisine that supports local farmers. A great addition to the area; even Martha approves! |
| The delicious food at Bedford Post, an 18th-century house and barn converted into a luxury inn, located in Bedford, New York, owned by actor Richard Gere and his business partner, Russell Hernandez. For his menu of "American Farmhouse Cuisine," chef Brian Lewis uses ingredients gathered "from small family farms, using only whats in season and only of the highest quality." The cafe serves breakfast, lunch, and dinner, and sells freshly baked goods at its bakery counter. To read more information, visit richard-gere.us. Bedford Post: 954 Old Post Road, Bedford NY 10506 (map); 914-234-7800 |
| August 21, 2008 |
| The Bedford Post, delicious American Farmhouse Cuisine Richard Gere, the actor, and his business partner, Russell Hernandez, purchased an 18th century house and barn on 14 acres in Bedford, NY. Their plan is to keep the historic integrity and to transform it into an 8-suite luxury inn along with a restaurant featuring a farm-to-table dinner menu. While that ambitious project is still underway, the adjacent barn has already been restored and turned into a brasserie-café serving delicious and amazing breakfasts, lunches, and dinners on certain nights. Their philosophy is American Farmhouse Cuisine, rooted in Slow Food Cooking. The chef is Brian Lewis, who has worked in many fine restaurants across this country and abroad. He gathers his ingredients from small family farms, using only what’s in season and only of the highest quality. Simply stated, Brian’s creations are fantastic and I certainly enjoy eating there - Martha Stewart Another great thing about Bedford Post is that local horse riding trails lead to it and it’s fun to go there on horseback. Betsy Perreten, my stable manager, and one of her riding buddies met me there for brunch recently. I’m told that there are plans to eventually build a small stable where a rider may leave a horse while visiting the restaurant. Come and have a look. |
| This is the entrance to the barn. There’s also a yoga studio located in the loft. |
| A lovely fieldstone fireplace |
| I enjoyed the egg sandwich on a flaky biscuit served with crispy hash browns. So good! |
| The bakery counter displays many wonderful creations. This is a fromage blanc & apricot Danish. |
| brioche French toast stuffed with mixed berries and ginger. Yum! |
| flavor-packed cinnamon rolls |
| Chef Brian Lewis posing proudly ouside Bedford Post. |
| heavenly vanilla cupcakes |
| daily muffins and scones |
| The lunch menu is also delightful. This is an appetizer of garden vegetable frito misto. Impeccably fresh vegetables and squash blossoms are lightly battered and fried, tempura style, then sprinkled with fennel pollen, giving a truly amazing flavor. |
| This is a salad of beluga lentil and quinoa served with avocado and organic local tomatoes – what could be better? |
| an heirloom tomato salad served with mozzarella, shaved fennel, and purslane – simply gorgeous. |
| December 19, 2008 Christopher Tunnah, is the general manager and beverage director at the Bedford Post in Bedford, N.Y. When he was concocting drinks for the Farmhouse, a restaurant that opened earlier this month at Bedford Post, with the actor Richard Gere as one of its owners. Wanting to evoke the “Christmas-spicy flavors” of mulled wine without subjecting a decent bottle of wine to the heat of a stove burner, which he said transforms it from “pleasurable to medicinal,” Mr. Tunnah combined bourbon, Cointreau and Concord grape juice with heavy doses of bitters to produce a cocktail he calls a Mulled Manhattan. It’s a classic grape-and-grain mixture, as jolly and red as a Santa suit, that derives its Dickensian tang from the nutmeg hints in Angostura bitters and the clove-studded orange flavors of orange bitters. Craving seconds is easy. |
| The 55-seat dining area at The Farmhouse was decorated by Carey Lowell |
| The Farmhouse is the high-end American eatery at Richard Gere’s Bedford Post, which also includes a cafй (The Barn), yoga studio, and eight-suite luxury inn |
| A trio of ravioli filled with ricotta, spinach and an egg yolk at The Farmhouse at Bedford Post. |
| The dining room at The Farmhouse at Bedford Post was decorated by Carey Lowell, wife of co-owner Richard Gere, in a casual, elegant country style. |
| Richard Gere and his wife, Carey Lowell, of Bedford and business partner Russell Hernandez have opened The Barn and The Farmhouse in Bedford, N.Y. The complex that formerly housed Nino’s Restaurant also includes a yoga loft and will have the luxury eight-room Bedford Post Inn, scheduled to open in the spring. |
| Richard Gere and The Bedford Post Inn Martha Stewart Friday, March 13, 2009 Photos and news Here! |
| It appears Hollywood star Richard Gere has an eye for alternative profession. The star has launched a New York restaurant and lodge where some serious discussions will take place to make positive impact on the planet. The property by name Bedford Post Inn, includes an 18th century house, barn and bistro, and it will accommodate guests in up to eight rooms when it opens in Westchester, New York, this spring. However, Gere has denied opening a formal restaurant. He hopes that his new venture will provide a place to network for some of his high-profile pals. It's my hope that they will come and discuss and network at a very high level. "There are a lot of people in this area who have been enormously successful and have done tremendous good work," the Daily Express quoted him as telling New York magazine. "It's my hope that they will come and discuss and network at a very high level about how to have a positive impact on the planet," he added. |
