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Goosefeather’s Chef Dale Talde is partnering with New Paltz’s Mohonk Mountain House to bring his Filipino flair to the Hudson Valley.
This weekend, Mohonk Mountain House is hosting its Chefs on the Mountain event, where ingredients and experiences from all around the world will meet in the Hudson Valley. Different demos and tastings will be held throughout the weekend, including a cocktail competition (and tasting), SweetAmbs’ cookie baking and decorating, and other tasty experiences. From Westchester, Chef Dale Talde of Tarrytown’s Goosefeather will be heading north to serve as a program leader at the event.
Thanks to Talde and other participants, guests will have the opportunity to expand their palate with ingredients derived from Taiwan, Manhattan, Brazil, Miami, and the Hudson Valley. The bites will be prepared by renowned chefs and food experts.
“It’s fun to get into a new kitchen and explore other people’s kitchens. It’s also fun to be face-to-face with people who’re interested in what you’re trying to do and know your achievements in the industry,” says Chef Talde about the upcoming event.
Alongside Chef Talde will be Amber Spiegel, the founder of SweetAmbs Cookies; Shirley Cheng, who had a 33-year teaching career at The Culinary Institute of America; and Jim Palmerie, the Executive Chef at Mohonk Mountain House, which embraces a farm-to-table philosophy with its cuisine.
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Each chef will lead a specialized program that highlights their careers experiences and treasured ingredients. Chef Talde will present “Asia-America: Food and Culture of My Generation.” He will be preparing his mother’s wonton soup, which features shrimp and chicken wontons in a chicken broth. He mentions that his family would enjoy the soup on Christmas and during the holidays. But not only will he be serving this meaningful meal, he will also be dishing out a discussion about identity.
“Being a first-generation American is difficult, and what my discussion and demo is about is identity. I‘ve had a unique relationship with Filipino food and culture along with identity,” explains Chef Talde.
Chef Talde hopes to open the floor to discuss the relationship between food and identity, because it’s something that he still struggles with. The chef, who’s received a James Beard nomination and judged dishes on Chopped and Beat Bobby Flay, has had a rather fulfilling career in the industry. And has no plans of slowing down.
“I’m still trying to figure out where I belong in this world when it comes to cooking,” acknowledges the 44-year-old chef.
In Westchester, he and the team at Goosefeather prepare mouthwatering, authentic Cantonese fare focusing on fresh and seasonal ingredients. He notes that it is a “true honor” to have Goosefeather be a destination spot for guests coming in from Connecticut, Manhattan, and beyond.
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