After 13 years as an Executive Chef in New York City, Chef Jesse Ford and his family relocated full-time to the Hudson Valley. Raised in the kitchen by his Sicilian grandmother and Neapolitan grandfather—both early 20th-century immigrants—Jesse was practically born with dough in his hands. His earliest memories are long hours cooking alongside his grandmother, learning the patience, craftsmanship, and love at the heart of traditional Italian cuisine. Though classically trained in French technique and a Le Cordon Bleu graduate, Jesse has worked with some of America’s finest Italian chefs and spent extensive time in Italy staging, studying, and dining at acclaimed restaurants across Sicily, Tuscany, Modena, Turin, Venice, and Milan.

The term “Le Primizie” translates to “First Fruits” in Italian and refers to the first picked and most highly regarded earliest available produce and product of the spring season.

For 2 nights only, Chef Jesse Ford will be guest hosting a 5 course thoughtfully curated spring Italian tasting menu to usher in the long awaited spring here in the Hudson Valley.
A curated selection of Italian wines by Certified Sommelier Hillary Zio, available à la carte at a discounted price.