Sawkill Creek, a Woodstock-based boutique brand of limited production handcrafted wines, ciders, bitters and elixirs, was started in 2008 as a pop-up by Brooke Vosika, former Exec Chef of the Four Seasons Hotel Boston. Brooke’s tenured career with Four Seasons Resorts spans over three decades including stints in DC, Chicago, Seattle, Atlanta and New York before finally settling in Boston where he reigned over all of the hotels food & beverage outlets including the storied Bristol Lounge, heralded as ‘Boston’s Living Room’.
With awards under his belt from the prestigious Bocuse d’Or and James Beard Foundation, among others, Chef Vosika has poured his culinary talents and passions into Sawkill Creek, producing incredible wines of individually sourced grape varieties aged in new French oak for an average of 18 months; single vineyard pressed ciders, blended, fermented and aged–using local New York apples–to produce an unfiltered cider in the style of Normandy; and botanical bitters matured with toasted oak, organic fruit & spices to best compliment classic spirits. This personal attention creates balanced, ripe, full-bodied wines, cider and elixirs with unique character that are fast making their mark in the Hudson Valley, with recent notable productions that include a gentle Beach Plum liqueur made from foraged Cape May NJ beach plums, and a Black Walnut Bitters so flavorful and aromatic, it could be enjoyed entirely on its own.
Chef Vosika has recently signed on to share his talents in the kitchen in the newly opened bluecashew Kitchen Homestead in the old J&J Hobbies space in Uptown Kingston. The newly opened kitchen is outfitted with soapstone counters and an eight burner Wolf range that’s eager to foster some culinary mastery. With his first class, Best of Italy: the Perfect Risotto taking place this Saturday, January 27th at 6:00pm, Chef Vosika will lead students on an expedition to make the perfect risotto–the ultimate italian meal. This hands-on risotto class will share secrets for seasoning and balancing flavors, to achieve the perfect consistency every time. Working alongside classmates, students will hone knife skills as they prep seasonal produce and incorporate ingredients to make a lobster & truffle risotto, accompanied by Nonna’s charred red pepper bruschetta with local goat cheese snow. The two hour class includes tastings and pairings of Sawkill Creek’s wines and is offered at a price of $95 per student. Come hungry and leave happy in the premiere master kitchen class at bluecashew, located at 37b North Front Street.
Other upcoming classes with Chef Brooke include:
Sunday February 18, 5:00pm || Chicken & Dumplings
Saturday March 24, 6:00pm | A Cut Above, Classic Steakhouse Cuisine
Friday May 11, 6:00pm | Memphis BBQ: Rubs & Memorial Day Specialties
To purchase tickets email firstname.lastname@example.org or call 845 514 2300