Ray Bradley will be the last one to tell you, but he’s got
groupies. Greenmarket loyalists will argue that Ray’s the real
thing; his meats and produce are the stuff of legend, and
don’t even get us started about his heirloom tomatoes.
Starting out as a chef, it’s fair to say that Ray’s always had a
passion for great ingredients and it was this enthusiasm that
inspired his sustainable farm in New Paltz, NY. Friends and
fans have visited over the years to help harvest, plant, and
most recently, eat. “There is no better way for me to combine
my passions for cooking and farming than to open up the
farm for farm-to-table dinners,” explains Bradley. Decisions
on what to serve are based on what is in season, and how well
the crop has done.
A couple months ago, we were invited to one of these (now
totally sold out) dinners. Surrounded by friends, neighbours,
and family, the food was delicious and the scenery
breathtaking. We left with the recipe (he’d rather call it
“cooking tips”) for his incredible Clam Chowder. You can
thank us later.
