Up on the roof top

Athenaeum presents a five-course dinner using ingredients grown on hotel roof

Photos | Eve Edelheit

The Athenaeum Hotel at Chautauqua Institution has taken the “local food” movement to the next level, hosting a five-course dinner Tuesday evening that featured ingredients grown on the hotel’s rooftop garden.

Tuesday’s menu included “Roof Top” greens and red plum salad; “Chautauqua Sun” heirloom tomatoes with arugula pesto and pickled ramps; pan-seared eggplant and cauliflower; potato risotto with baby spinach and Green Heron shitake mushrooms; and roasted rutabaga bread featuring Chautauqua County peach marmalade. Each course was paired with wine and beer from local vineyards and breweries.

Chef Ross Warhol has been employed seasonally at the Athenaeum and served as executive chef at the President’s Cottage in 2008, 2009 and 2011. While here he combines his haute cuisine experience with ingredients sourced within a 40-mile radius. He is a graduate of the Culinary Institute of America at Hyde Park, N.Y., and the Culinary Institute of America at Greystone at St. Helena, Calif., where he graduated top of his class. Warhol was joined in the Athenaeum kitchen by sous chef Alex Gray, a graduate of the Culinary Institute of America at Hyde Park, and the sous chef to President Becker in 2008, 2009 and 2011.

The Athenaeum Hotel will host a Farm to Table dinner at 5:30 p.m. Sept. 10. For more information, visit www.athenaeum-hotel.com/farm-to-table-events/.

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