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.
We Are Slow Food East End
We bring the food community together on Long Island. Join us!
Slow Food East End’s mission is to seek to create dramatic and lasting change in our food system; we connect communities on the East End with the people, traditions, plants, animals, fertile soils and waters that create our food. We inspire individuals and communities to change the East End of Long Island through food that is good, clean and fair for all.
Slow Food is an international movement with chapters in more than 160 countries; Slow Food East End is a chapter of Slow Food USA, and is one of the largest chapters in the country.
This video highlights interviews with East End farmers, producers, chefs and educators:Read More »