Late Summer Food + Wine Weekend
Friday September 13- Sunday September 15

with Chef & Farm Director Davis Lindsey and Wine Expert Laura Battiato, DWS

This farm-to-table weekend features a food and wine collaboration between Chef & Farm Director Davis Lindsey and Laura Battiato, DWS. During the five course dinners on Friday and Saturday, Lindsey creates innovative flavor profiles from single family crops grown on-site that Battiato carefully pairs with wines from small family owned vineyards. Breakfast and lunch are served on Saturday and brunch on Sunday.

When not eating and drinking, engage the many dimensions of the estate: swim, bike or stroll the extensive grounds, receive a massage, bask around bonfires, cozy up in one of the many reading nooks, or utilize the movement studio. This is an aesthetic experience of place, food, and drink. The weekend's meals kick off with Friday night dinner at 7:30pm and conclude after brunch on Sunday. Come anytime Friday afternoon and linger as long as you like on Sunday. Enter Coupon Code: SUMMER33 to redeem a 33% discount on your registration.

Davis Lindsey is the Chef & Farm Director at Lundy Farm. After graduating from Yale University in Environmental Studies, Lindsey worked as a fellow for the Rocky Mountain Institute before deep diving into the experience of food and agriculture. He immersed himself on farms and in kitchens for over a decade at Blue Hill, the Stone Barns Center, Four Season Farm in Maine, Pure Food and Wine, and Brushstroke in NYC. At Lundy Farm, he grows the food on the menus that he creates and prepares.

Laura Battiato is the NY State Manager for Taub Family Selections, a third generation wine importing family focusing on family owned/operated wineries. Prior to her work in imports, Battiato worked extensively in NYC restaurants. She was the Wine Director for Locanda Verde and the Greenwich Hotel, the Corporate Beverage Director for the Fig and Olive restaurant group, and on the team at Dovetail and Daniel. Battiato is currently an instructor at the International Wine Center in Manhattan and has completed her Level 4 Diploma in WSET. She is currently a Master of Wine student, having recently passed Stage 1.

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