An incredible lunch!
An incredible lunch!
A ful day of baking.
A ful day of baking.

Sarah had us all working our dough.

Letting the bread rise.
Letting the bread rise.

So pretty!

Getting to know each other.
Getting to know each other.
Fresh baked bread.
Fresh baked bread.

Can we say gorgeous?

Beauty all around.
Beauty all around.
Hard at work.
Hard at work.
Time to sit back & relax.
Time to sit back & relax.
More tastiness.
More tastiness.

The Riverbend

Past Experiences

Whole Grain Breadmaking with Sarah Owens | April 2017
Our whole grain breadmaking experience was a blast!  The weekend was chock full of baking, eating incredible food (all prepared by Chef Ian Boyle), and chatting with Sarah.  We kicked off the weekend with our Bites & Conversations.  Chef Ian Boyle provided us with incredible small plates, and we had a surprise visit from Jess, our Mixologist, who blew us away with tasty cocktails. 

On Saturday we rolled up our sleeves and really got into baking!  We did, however, take a leisurely break for some of Ian's delicous homemade treats that he served with fresh herbal teas foraged from the Riverbend.   We culminated the day with a bang.  We served cocktails and introduced our guests to local whiskeys.  Our guests were then treated to a 5 course Chef’s tasting featuring local trout, and a mix of NYS wines and Chef Ian’s homemade ice cream.  We were full and happy! 

 

Sunday everyone was up early for a morning hike to enjoy the beautiful river views and mountain air.  Then, we were back in the kitchen to bake some more, score, and then break bread at the Riverbend enjoying one feast of a brunch before our farewells!