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.
After a traditional Ambrose family Thanksgiving day breakfast of roasted pork loin and sweet corn hash with red skin potatoes and poached eggs, Mansell and I stuffed the turkey that we’d boned out on Wednesday morning.
All of the vegetables we used came to us in a farm box from our friends at the Foster farm in Sagaponack.
We diced carrots, chopped green onions and garlic, rosemary, arugula and 4 lovely dried Shishito peppers. Then, in a sauté pan the vegetables were softened with Cromer’s Italian sausage. After the mixture cooled we rolled it into the boneless bird and tied the roulade off with sage.Read More »