A sampling of our weekly offerings
Over the last several years, our commercial kitchen has produced handmade, local, vegetarian (mostly vegan and gluten-free) food – utilizing all organic ingredients – including an array of seasonal soups, salads, dips, pestos, sweet breads and canned goods, to serve as convenient and delicious alternatives to meals made by you at home. We also use produce exclusively from the farm and locally sourced ingredients, including spelt from Lightning Tree Farm (Millbrook, NY) and cheese and honey – when used – from neighboring farms.
During the 2011 season, we welcomed Chef Michael Neff to the Riverbank crew! Michael began his culinary schooling in his hometown of Lakewood, CO, at the esteemed restaurant 240 Union, under the tutelage of chef Matthew Franklin. After joining the ProStart culinary head start program in his junior year of high school, his team finished with high honors at the Nobel/Sysco Rocky Mountain Regional Team Cooking Competition, which led to an invitation to become part of the inaugural class at the brand new Johnson & Wales campus opening in Denver. Michael took advantage of this opportunity and graduated with his degree in Culinary Arts just one year after finishing high school. After working in various fine-dining restaurants in the Denver area, Michael became interested in organic food and food politics while working at The Mercury Cafe, Denver’s first all-organic restaurant, as well as the first commercial enterprise in the city to be powered completely by wind and solar energy. The interest in local and organic food ultimately led Michael to move to Connecticut to take a job as the chef at Riverbank Farm. He enjoys using the ultra-seasonal produce along with diverse flavor profiles and preparation techniques to create the restaurant-quality organic prepared foods available to Riverbank customers at local farmers’ markets. Though his formal training is Classic Continental Cuisine, his travels and studies have led him to create a personal style with a diverse variety of influences, from Mediterranean to Peruvian and Mexican.
Also check out our “Recipes” pages to learn how to make some of fan-favorite dishes!
