Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
The annual Hayground school visit is a highlight on my winter schedule. This year the class was all boys. We started in the classroom and watched the riverside video demonstration for our main course recipe from Estia’s American Rivers Tour website.
Both situations were a first in my experience cooking with the students in that school. I think the kids were excited and better informed going into the kitchen after watching recipe demo in the classroom.
Our menu included corn bread crusted chicken pot pie, cranberry sauce, a salad of spinach, arugula and cabbage in a tangerine, mustard vinaigrette, and for dessert, chocolate pudding.
This recipe serves 40 – 3 oz servings.
It can be reduced as needed for smaller groups.
- 1.5 gallon milk
- 2.5 cups sugar
- 1 cup cup coco powder
- 12 cups chocolate chips
- 1/4 cup corn starch
Start by bringing the milk to a simmer over low heat, then add the coco powder, sugar, corn starch and sugar a little at a time stirring constantly, raise heat to medium flame and stir for 8-10 minutes until pudding begins to thicken and reduce.
Fill cups carefully and chill over night. Top with whipped cream and serve.