Don’t expect the usual sliders, chili, and wings typical of the food menu at most breweries when sitting down for something to pair with your Freshchester Pale Ale at Captain Lawrence Brewing Co. Owner Scott Vaccaro, who opened the brewery in 2006 (originally in Pleasantville), wanted to “shake things up” with an unconventional menu and thus hired Chef Andres Valbuena. Originally from Caracas, Venezuela, Chef Valbuena began his culinary career working internationally at fine-dining dynamos such as Mugaritz in Spain, Gordon Ramsey in London, and The French Laundry in Napa Valley. After moving to New York City, Chef Valbuena led the kitchen at the underground supper club, Brooklyn Edible Social Club, and then owned his first restaurant with the critically acclaimed (“Excellent” review and Critics Pick by New York Times) Martha in Fort Greene, Brooklyn.
His Asian-inspired menu is full of bright, bold flavors and some dishes bring a bit of heat. There’s oak-smoked Thai eggplant, fiery dan dan noodles with pork butt and chili oil, and steamed bao buns to start (and yes wings too, but of the non-traditional garlic-lime glazed variety), plus a glazed shrimp bahn mi and a Hanoi pulled pork burrito with Thai sticky rice and kaffir-lime mayo.
A Croton-on-Hudson resident, Chef Valbuena will initially be responsible for the brewery’s beer hall menu, as well as the food program that includes catering for approximately one hundred special events and fundraisers held annually at the brewery. Chef Valbuena will also be involved in the planned 8,500 sq ft expansion of Captain Lawrence’s beer hall in late 2018.
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