We had no idea when we wrote to you about our closing last week that it would trigger such an enormous response. We’ve had so many touching emails, texts, phone calls and Facebook messages that it has been really overwhelming. Your messages have let us know that as [...]]]>

A SMALL EARTHQUAKE IN CLINTON CORNERS

We had no idea when we wrote to you about our closing last week that it would trigger such an enormous response. We’ve had so many touching emails, texts, phone calls and Facebook messages that it has been really overwhelming. Your messages have let us know that as close as we hold you in our hearts, you feel the same way.

So here’s what we hope will happen this weekend. We’ll see you all, we’ll enjoy ourselves, you’ll eat our food, shop till you drop, and listen to some of the Valley’s finest musicians. We’ve heard that there will be surprise visits by some of our favorite bands, in addition to those already scheduled.

We’d so much rather go out with a bang, a twang, and a lot of great laughs with our friends than sit with tears in our beer. It’s promising to be a great farewell party at the Hive and we look forward to having you with us.

I’ll leave you with a picture of where this dream began and I want to especially give my thanks to my family and close friends, whose unconditional love, support, and patience have helped me every step of the way.

I love and thank you all.

Don Lewis.

Eat, Drink and Be Merry!

Join Us for the Last Waltz!

Thursday Daytime September 13, 9am-3pm our light and to-go menu

Hudson Valley’s Finest Pancakes?

September 14th, 15th, 16, 8am- 3pm, Brunch Menu all day

Thursday, Friday and Saturday Night Dinners, September 13, 14, 15, 5:30-9:30pm

Serving our signature Wild Hive Beef or Veggie Burgers, Soups, Salads, Sandwiches, and Divine Desserts

Gluten Free Chocolate Meringues

Plus This Week’s Dinner Specials:

Ginger Soy Marinated NY State Tofu: Grilled and served over a Salad of Pinto, White and Black beans. Balsamic vinaigrette, with Garlic Lemon Thyme and fresh Oregano.

House Made Fettuccine in Basil Pesto: with seasonal vegetables, walnuts, Heirloom Tomatoes and herbed house made Ricotta.

Sliced Wild Hive Beef: Braised in a rich dark sauce of tomato, onion garlic and NY State Stout. Garnish of Summer Vegetables. Served over soft polenta.

Sandwich of the Week: Wild Hive Chicken Salad

All served with with liberal helpings of  Live Music!

Thursday, September 13th, 6:30-9:30pm
Hot Club of Clinton Corners~ Gypsy Jazz, Think Django Rheinhardt

Friday, September 14th, 6:30-9:30pm
Chakra~ Rock, Blues and a little bit of everything else

Chakra at the Hive

Saturday, September 15th, 6:30-9:30pm
Dos Diablos~ Classic Rock & Roll

Dos Diablos

Plus Surprise Special Appearances!

Stock Up on Unique Wild Hive Offerings

Thanks Everyone!

However, the work, and business of Wild Hive Farm and the Wild Hive Farm Community Grain Project will continue and [...]]]> To Everything There Is a Season

I am writing today for several reasons. The first is to tell you with love and regret that after Sunday the 16th of September, Wild Hive Café will close.

However, the work, and business of Wild Hive Farm and the Wild Hive Farm Community Grain Project will continue and grow.

Often people have asked how I can do all the things I do, and the simple answer is that I can’t continue at this pace and I realize that I need to focus on the roots of my mission which is to build and maintain a local grain-based food system.

Wild Hive Café grew out of that mission, but as other restaurateurs will tell you, a restaurant has a way of taking over your life.  I have enjoyed so many magical moments in the past four years. I feel like you’ve made me a part of your family and you have become part of mine.  The music, the food, the community, and the atmosphere have been fantastic and I hope to find a way to share much of that with you, but in a different way.

Wild Hive Farm Store, and Café Bakery has accomplished much of what we set out to do. We have shared our food, our ideas, our products, other farmer’s products and a philosophy of seasonal, local, delicious food. I hope that someone may pick up that torch within the community and bring fresh energy and more time than I can devote to it.

Meanwhile, at Wild Hive Farm Community Grain Project we will be expanding and growing the operation to provide a service to grain producers, developing and marketing new added value grain products, and in time growing our educational component. If this sounds like more than a full time job, it is, and it is one that I am proud to do.

So, through this week and next weekend are times that I hope we can share together, doing all the thing we love to do: eat good food, listen to good music and celebrate the bounty of our community.

Now it is time for me to thank so many people whose contributions

have helped us accomplish so many good things.

Since starting in 2008, I have been blessed with the unconditional love and support of my family, and with a wonderful staff, some of whom are with me today. You have provided so much talent, hard work, loyalty and support that I can never repay you.

I am grateful for the extraordinary bounty of our region and the inspiration of our local farmers and other food producers.

I am awed and grateful for the musical community and musicians that bring us so much joy.

I thank the teachers and educators in our classes and programs for sharing their time and knowledge.

Most especially I want to thank David and Jeanie Bean who have been unremittingly generous in their support of this project. Without you, we could never have come so far. Your building was originally built over 100 years ago as the heart of the community, I have enjoyed helping you bring it to its rightful position and look forward to its next incarnation.

I hope you can forgive me if I’ve missed your role and contribution.

With your permission, I plan to keep in touch as the Wild Hive Community Grain Project grows and evolves.

All of the wonderful times we’ve spent together will remain in my heart forever.

Thank you.        

Don Lewis

P.S. If You Hold a Wild Hive Farm CDA Card or Gift Certificate:

If you have money remaining on your CDA card or hold a gift certificate, we intend to do whatever we can to provide you with goods of equivalent value. We can, for example, offer flour, grain products, eggs and as time goes on, Wild Hive Chickens. Or, if you prefer, come in to the store before September 16th and dine or shop. We thank you for your past support.

Let’s talk about pasta. Lately we’ve been serving some simple pasta dishes with our own house made Fettucini and they have been a rave. With tomatoes coming to an end but still plentiful, and other fresh veggies in abundance, I thought I’d share a simple recipe for salsa fresca.

First let’s talk about [...]]]>

Pasta Present and Future

Let’s talk about pasta. Lately we’ve been serving some simple pasta dishes with our own house made Fettucini and they have been a rave. With tomatoes coming to an end but still plentiful, and other fresh veggies in abundance, I thought I’d share a simple recipe for salsa fresca.

First let’s talk about the tomatoes. This year’s heirlooms in our area are absolutely delicious, meaty, rich and flavorful. Plum tomatoes are still around and are especially good as well.

To preserve tomatoes to enjoy in the winter, simply rinse, cut out any bad or funky spots and the stem (anything you wouldn’t eat) place on baking sheet in the freezer , skin side down until frozen, then pack in freezer bags. Use the frozen tomatoes as is, directly into a soup or stew or a bean dish, as they defrost, you just pop the skin off. Or thaw them in a bowl, pop the skins and reserve all the liquid to add flavor to your pasta sauce, soup or stew.

Wild Hive pasta is available frozen in the store and is significantly different because it’s not only fresh pasta, it’s made with our fresh flour. You cook it, from frozen, just a few minutes in boiling salted water. This sauce is just about as quick and easy.

Salsa Fresca:

Feeds 2, multiply as required.

1 lb. Wild Hive Fettucini

2-3 lbs fresh tomatoes,

1 large clove fresh garlic, pressed

fresh basil

fresh fennel leaves or paper thin slices of fennel bulb

pepper and sea salt

olive oil

local hard cheese such as Toma Celena, or Sprout Creek Ouray or Cooperstown Vesuvio

Rinse tomatoes, core tomato skin with a knife, plunge briefly into boiling water  (use it for cooking the pasta). Peel the tomatoes, cut out stem and half and remove the seeds if you like. Then roughly chop. Put in a large bowl with the pressed, garlic, salt and pepper, the fennel leaves and/or thin slices and bulb a splash or two of olive oil. Cook the pasta, drain and put straight into the raw sauce in the bowl, the heat will slightly cook it and meld the flavors, add the torn or chopped pieces of basil leaves to taste, top and serve with grated local hard cheese, and smile!

Or come to the Hive, because we’re usually serving something like this on our specials menu!

Don Lewis

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Hive Honey Cookies
Get Even Better!

New and Improved Honey Cookies!

Always a favorite, Elena and Don have been tinkering with the recipe, changing the flour, tweaking here and there and we think you need to taste the result. We know people who consume indecent numbers of Hive Honey Cookies and we’re almost afraid to tell them that they just got better. Sample and see for yourself!

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Special Treats This Week!

Summer Dinner Menu Plus               

Roasted Wild Hive Chicken, cranberry walnut stuffing, pan gravy and sautéed romano beans.

Marinated Tofu, soft wheatberry salad with caramelized squash, roasted turnips, cherry tomato, olive oil, garlic, red onion and lemon thyme!

House Made Fettucini, with sautéed green peppers, red onion, garlic and tossed with an eggplant sauce

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Music Live at the Hive!

Crazy Feet Pete

Thursday, September 6th, 6:30-9:30pm

Crazy Feet Pete Trio~ Jazz

Bert Carey

Friday, September 7th,  6:30-9:30pm

Bert Carey~ Rock & Blues

Gregg Douglas and friends

Saturday, September 8th, 6:30-9:30pm

Greg Douglas & Friends~ Acoustic R&B, Soul, and Blues

See you this week at the Hive!

It has been an ongoing project to diversify the products of Wild Hive Farm. I grew up on a farm that had livestock and it means a lot to me to know that our animals live healthy and happy. It’s important to understand that many of the heirloom [...]]]>  

We’re Now Serving Wild Hive

Pasture Raised Beef

It has been an ongoing project to diversify the products of Wild Hive Farm. I grew up on a farm that had livestock and it means a lot to me to know that our animals live healthy and happy. It’s important to understand that many of the heirloom breeds will cease to exist unless they are raised for food. There is a limit to how many people can keep large animals for pets. I believe that ruminant animals like beef cattle can be a valuable part of a healthy diet.

Last year we began our Wild Hive Farm beef program with British White cattle. We chose this breed because they produce good quality meat on pasture feeding alone.
We are proud to be serving this meat to our customers. It is delicious and humanely processed.

In future seasons we are looking forward to offering freezer packed meats, but until then you can enjoy this week’s special entrée of Wild Hive Farm Roast Beef and of course, our signature, Wild Hive Farm Burgers.

Clinton Historical Society Creek Meeting House

Drop in any time over the coming weekend to feast on our food. We’re delighted to be open during Clinton Heritage Day on September 1st which is a fun event organized by the Clinton Historical Society, including traditional crafts, hayrides and pony riding for children, music and many other family friendly activities.

Heritage Hay Ride

Enjoy this great holiday weekend that marks the return to school, harvest and the beginning of fall! Looking forward to seeing you breakfast, lunch or dinner at the Hive!

Don Lewis

Come on down to the Hive for Labor Day Weekend!

Music, Specials and More…

Thursday, August 30th, 6:30-9:30pm

Anita Merando jazzes it up!

Anita Merando Combo~ Jazz

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Friday, August 31st, 6:30-9:30pm

Dos Diablos

Dos Diablos~ Acoustic Rock & Americana

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Saturday, September 1st, 6:30-9:30pm

Long Steel Rail at the Hive

Long Steel Rail~ Americana

Dinner & Music every Thursday, Friday, and Saturday
$10.00 minimum per person with live music

Labor Day Weekend Dinner Specials:

Wild Hive Farm Roast Beef with mashed potatoes, sauteed summer greens, and a red wine pan sauce

Marinated Tofu with a corn and black bean salad ( tomato, cucumber, onion, mint, cilantro, olive oil, garlic )

Wild Hive House Made Fettuccine with basil pesto, tomato and onion topped with fresh ricotta

Sides:

Grilled sweet corn
Herbed Cole slaw
Mashed potato
Corn and black bean salad

Sandwich of the Week:

Sliced roast beef with cheddar, caramelized onion, and horseradish aioli
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Beer Meets Pickle
And the Rest is History

Dogfish Head Pickles, a Marriage made in Heaven

Brooklyn Brine make a “damn fine pickle” and they’re proud of their hand made quality.  One day, in an “ah hah” moment, as Sam Calagione, the founder of Dogfish Head Craft Brewery was partaking of a Brooklyn Brine pickle and quaffing one of his own Dogfish Head 60 Minute IPA  beers, he realized that, “the earthy bitterness they both share was magnified.”

It was not a  strain to get Brooklyn Brine’s Shamus Jones on board and you are fortunate to be able to taste the fantastic result available at the Wild Hive Farm Store. The all-natural, earthy Hop-Pickle is made with Dogfish Head 60 Minute IPA, caramelized onions and Cascade hops and is packaged by hand in Brooklyn Brine’s small artisanal kitchen.

whe

Check out the full story on YouTube:

http://www.youtube.com/watch?v=KLnaDAQeV9U&feature=player_embedded#

See  You this Week at the HIVE!

The beauty lives on, and so does the flavor..

The farmer’s markets and farmstands are overflowing with summer’s bounty. Bushels of plum tomatoes,  embarrassments of cucumbers, squash, basil, and fruits.  Keeping them by for the winter is the traditional and very satisfying occupation for farmers and gardeners this time of year.

Sauces can be frozen and [...]]]>

Preserving Summer

 

The beauty lives on, and so does the flavor..

 

The farmer’s markets and farmstands are overflowing with summer’s bounty. Bushels of plum tomatoes,  embarrassments of cucumbers, squash, basil, and fruits.  Keeping them by for the winter is the traditional and very satisfying occupation for farmers and gardeners this time of year.

 

Sauces can be frozen and thawed for a warm, fresh, LOCAL winter meal!

 

Transforming tomatoes into sauce and paste, with your own special seasonings, will be a hint of summer when the snow flies. Freeze them or can them, either is good, fresh and delicious.  Cucumbers for bread and butter pickle, refrigerator pickles, dilly beans, all last long and taste great. There’s always new vogue vegetables, this year it seems to be the mouse melon. Thumb sized (very small thumbs) they look like miniature watermelons, and we are told, pickle like a cornichon or gherkin.

 

The appropriately named ‘mouse melon’

 

 

Jam, jellies, ketchups, relishes, chutneys all have their place in the store cupboard. We have friends who can peach salsa that tastes incredible mid winter and alongside tomatillo salsa, regular tomato salsa and your own hot pepper jelly, means you’ll have never need a store-bought salsa again.

 

This is like an album of food memories from the summer. Open it during the winter and the frozen pesto comes alive and brings fresh basil and garlic into your life, canned peaches, in a honey syrup are a burst of summer in your mouth.

 

Flavored oils and vinegars preserve the flavors of the herbs and spices you put in them. Basil oil, tarragon vinegar. Now that apple season is upon us, you can make your own apple cider vinegar.

 

If you can read a cookbook, you can can and preserve. It’s not hard. Just follow the rules. Rodale’s “Stocking Up” is a great place to start.

 

Enjoy all the fresh produce that’s available and store it like a squirrel for the darker months.

 

Don Lewis.

 

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Spotlight:

Ithaca Soy Tofu

 

There’s a bit of anti-tofu bias loose in the land, mainly among those who’ve been submitted to low quality tofu or unimaginative preparation. The entry in Wikipedia goes on for paragraphs about the origins of tofu, who invented it, what to do with it.  They also say that it doesn’t have much flavor of its own, but that isn’t true of Ithaca Soy Tofu. Made in Ithaca from organic soybeans grown down the road in Trumansburg NY, this tofu is mellow and delicious on its own and like all tofu, absorbs the vibe of the flavors you put with it.

 

Ithaca Tofu- local, healthy protein for all!

 

Ithaca Soy also offer a baked marinated Tofu Kan that is goes brilliantly with many different vegetables and salads. Cube either the Plain or Tofu Kan and barbecue, stir fry, or broil. You’ll have a tasty dish that’s light, healthy, protein rich and low in cholesterol – and it’s local!

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Menu:

Along with our Summer Dinner Menu check out our Specials!

Fettuccini with Mushrooms, Broccoli Rabe , Garlic, Cream and Ricotta

 

Marinated Tofu with a Panzanella Salad (bread, tomato, cucumber, red onion, herbs, balsamic, olive oil)

 

Beef Stroganoff with Crispy Potato Cakes  and Sauteed Zucchini

 

Sandwich of the Week: Wild Hive Farm Egg Salad

 

Sides:

 

Coleslaw

Grilled Corn

Panzanella

 

 

Live at the Hive!

Music:

 

Thursday, August 23, 6:30-9:30

John Scanlon Combo~ Jazz

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Friday, August 24th, 6:30-9:30pm

Two Dollar Goat

 Two Dollar Goat – Eclectic Bluegrass Band

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Saturday, August 25th, 6:30-9:30pm

Mama Tried at the Hive

 Mama Tried~ Progressive Bluegrass

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Kickin’ Back at the Dutchess County Fair

Everyone who farms, gardens, bakes, or raises livestock looks forward to the County Fair. It’s a chance to show off your work, to meet your friends and customers, and learn something in the process.  Like other farmers, Wild Hive [...]]]>

Dutchess County Fair,

A Salute to Agricultural Heritage.

Kickin’ Back at the Dutchess County Fair

Everyone who farms, gardens, bakes, or raises livestock looks forward to the County Fair. It’s a chance to show off your work, to meet your friends and customers, and learn something in the process.  Like other farmers, Wild Hive Farm will be at the Dutchess County Fair, which runs from August 21-26. We’ll be there on Sunday, August 19^th showcasing our products in the Hudson Valley products booth. Then on Wednesday, Wild Hive Chef Steve Foley will be in the Test Kitchen giving a demo on how to make Polenta, using, of course, Wild Hive’s own Fancy Polenta.

Sleepytime for the Piglet

The Dutchess County Fair is run by the Dutchess County Agricultural Society, Inc. and their vision is a good one:  a society actively engaged in the pursuit and promotion of our rural and agricultural heritage, from neighborhood back yards to family farms and commercial enterprises.

Cheeky Ewe

We’re proud to be a part of such a vision and it’s one we share. If you’ve never been to the Fair, we recommend you go. It’s a slice of a different and vibrant way of life, of Americana, of people of all kinds having fun. We’ve included a visual taste from previous years. See you at the Fair!

Keep on enjoying the summer. Come eat with us, then you can enjoy more of it!

Don Lewis

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Menu

In addition to our Summer Dinner Menu check out this week’s Specials:

Marinated New York State Tofu with Wild Hive Soft Wheat Berry Tabbouleh

Wild Hive Fettuccine Caprese: House made Pasta, Fresh Mozzarella, Basil, Heirloom and Cherry Tomatoes, garlic, olive oil

Wild Hive’s own Salisbury Steak with Mashed Potatoes, Ratatouille, and Mushroom Gravy

Sandwich of the Week: Wild Hive Farm’s own Egg Salad Sandwich

Soft Wheat Berry Tabbouleh

Sides:

Dill and Tarragon Cole Slaw

Grilled Sweet Corn

Smashed Potatoes

Soft Wheat Berry Tabbouleh

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Spotlight:

Good Fight Herb Co. Products

Keep up the Good Fight!.. with Natural, Local, Wildcrafted Tinctures and Body Care Products

Good Fight Herb Co. handcrafts quality herbal medicine products in the Hudson Valley. All herbs used are ethically wildcrafted and organically grown. They aim to make herbal medicine accessible to all.

Based in Germantown, Lauren Giambrone practices western herbal medicine with a harm reductionist approach. She believes strongly in the importance of self-care & the role herbal medicine plays there, and is committed to creating more just access to health services and education for all.

We’re delighted to offer Good Fight Herb’s lip balm, iron syrup, Hard workin’ NYC’er immune blend, salve for achy muscles, itch powder, etc. Please let us know what you’re looking for as well in addition to what we already have have.

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This Week

Live at the Hive!

Thursday, August 16th, 6:30-9:30pm

Glenna Gibson

Glenna Gibson Duo

~ Jazz

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Friday, August 17th, 6:30-9:30pm

Susie Deane and Jean Vilkelis

~ American, Canadian, and Celtic Jigs,

Reels, Rags and Waltzes on fiddle, cello, guitar, piano, and banjo

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Saturday, August 18th, 6:30-9:30pm

Anita Merando jazzes it up!

Anita Merando Combo

~ Jazz

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See you this week at the Hive!

Baguettes du Perche

At this moment, in between thunderstorms, the 2012 Wheat Harvest has begun. Unlike our less fortunate fellow farmers in the Mid-West, this has turned into a good season for us. It was touch and go for a while. It’s hard to remember that we were flirting with drought a month [...]]]> Bread Glorious Bread

Baguettes du Perche

At this moment, in between thunderstorms, the 2012 Wheat Harvest has begun. Unlike our less fortunate fellow farmers in the Mid-West, this has turned into a good season for us. It was touch and go for a while. It’s hard to remember that we were flirting with drought a month ago – we were 8 or 9 inches of rain below average.

Fortunate storms, only one of which damaged our farm and our crops, have brought needed rain and supported the grain harvest.  There’s a considerable improvement in quality from last season’s wheat. The yield seems to be a little less per acre, but of a higher quality.  Wild Hive Farm’s heritage wheat trials were successful up until the last big storm, which flattened them. However, they’re being harvested now and we should save most of it, giving us enough seed stock to work with.

So, cautiously, we’re optimistic.  We’re also very excited that Wild Hive Flour is being used by increasing numbers of bakers who care about quality.  In addition to being integral to the incredibly successful and innovative bakery production at Eataly in New York City, Wild Hive Flour is also being used by Café Le Perche in Hudson, NY. Inspired by the Le Perche region of France, and using authentic French technique, we have created a specially blended flour for their Baguette Du Perche  (PHOTO) which replicates the heritage variety of wheat flour (and flavor and baking characteristics) traditionally used in that region.

Now, we are absolutely delighted to be able to offer our customers freshly baked and magnificent Bagettes du Perche, Rustic Peasant Bread and Whole Wheat Multigrain baked from Café le Perche.

We present these extraordinary breads along with excellent loaves prepared by our friends at Our Daily Bread in Chatham, NY who also use only Wild Hive Flour. These loaves include Raisin Walnut Multigrain, Multigrain, Light Country Italian, Hudson Valley Sprouted Wheat, Sour Corn Rye and Onion Rye. Rounding out our bountiful array of breads is our house-baked Polenta, and Whole Wheat Italian loaves.

What a great combination – the freshest local flour and some of the most talented bakers in our region. We’re delighted to collaborate with the best! We think that when you taste our new assortment of breads you’ll agree with us!

Don Lewis

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Special This Week!

In addition to the Summer Dinner Menu, Chef Steve Foley’s cookin’

Wild Hive Pulled Pork with Double Dippers

Special Appetizer: Wild Have Farm Pulled pork platter served with Wild Hive double dipper corn crackers, cherry tomatoes, sour cream topped with cilantro and scallion 

Special Entrées

House Made Ravioli stuffed with kale and ricotta, tossed with arugula, tomato, garlic, herbs, and brown butter

Herb Marinated Tofu with eggplant caponata

Grilled Wild Hive Sirloin Steak with potato gratin and braised collard greens

Wild Hive Farm Pulled Pork sandwich on whole grain brioche bun

Sides

Eggplant caponata

Coleslaw

Potato gratin

Roasted sweet corn

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Tuba Skinny 

Jams the Hive!

Tuba Skinny brings that N’awlins style to Clinton Corners

Wild Hive specially imported some steamy heat so Tuba Skinny didn’t miss New Orleans too much. They were spectacular, the joint was jumping,  and we hope they’ll be back very soon!

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This Week Live at the Hive

Thursday, August 9th, 6:30-9:30pm

 “Miami Mo” Morgen~ Jazz

Mo had his own jazz club in Miami and plays sax and clarinet and we can’t wait to hear more.

Chakra at the Hive

Friday, August 10th, 6:30-9:30pm

Chakra~ Rock, Blues and a little bit of everything else

No Brakes

Saturday, August 11th, 6:30-9:30pm

No Brakes~ Jammin’, Slammin’ Bluegrass

Cheese, Glorious Cheese!

Simple pleasures are in order this time of year.  In the UK an ad agency invented the Ploughman’s Lunch of Bread, Cheese and Pickles to sell more cheese. Immediately everyone thought it was old tradition, but it wasn’t, just a brilliant idea and a wonderful [...]]]>

Summertime and the Eating Is Lazy

Cheese, Glorious Cheese!

Simple pleasures are in order this time of year.  In the UK an ad agency invented the Ploughman’s Lunch of Bread, Cheese and Pickles to sell more cheese. Immediately everyone thought it was old tradition, but it wasn’t, just a brilliant idea and a wonderful thing to eat.

May we recommend that when it’s too hot,  too humid and too hideous to think of cooking, that you slice yourself some Wild Hive bread, or grab some of our tasty Wild Hive Table Crackers, slice up a cucumber, or some radishes, or grab few scallions. Put them on a plate, pour a glass of wine or a good beer and the only thing missing is the cheese. We invite you to pick amongst our wonderful array of regional and local cheeses to round out your meal. You could add some of the delicious Real Pickles we carry.

When you come in to the Hive, don’t hesitate to ask the staff about the cheeses. Quite a few are available to taste in Wild Hive omelets and the melting brings out their flavor even more. We also serve a delectable Cheese Plate.

Sometimes it is a little daunting because you aren’t quite familiar with the label, or the name or the cheese.  Here’s the thing all of cheese is good, really good. For example, Kunik Cheese by Nettle Meadow, a super creamy combination of cow and goat’s milk was named by Esquire Magazine as the “sexiest cheese” in America. Taste it and see!  This cheese should be R-rated!

So sample our bread and our cheeses, chill out and enjoy these brilliant summer days.

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Farm Spotlight:

Cooperstown Cheese Company

Cooperstown Cheese Company

At Wild Hive right now are two outstanding cheeses from the Cooperstown Cheese Company. They make all of their Toma Brand Cheeses with milk from Brown Swiss cows that are raised naturally and hormone free on Lester Tyler’s family farm, Sunny Acres Swiss.  The cheeses are Alpine style hearty and full of character.

Toma Celena is a nutty and rich Italian table cheese. Its flavor is complex, hinting of toasted grains, apples and caramelized milk. Use it room temp for a satisfying nosh or grated it adds a wonderful flavor to pasta, risotto, gratins and more.

Vesuvio is an amazing new cheese from Cooperstown. An Italian Alpine cheese but with coarse ground smoked black peppercorns mixed in.  Very robust, exquisite eating. Try it and you’ll be saying molto delizioso!

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Sweet Summer Succotash!

And Other Scintillating Specials

Remember, every night our Summer Dinner Menu offers we our signature Wild Hive Veggie Burgers, Pasture Fed Fox Hill Farm Beef Burgers and a Magnificent array of Regional Beers, Hard Ciders and Non Alcoholic Drinks, Plus:

You’ll be chillin’ and we’ll be grillin’ at Wild Hive with these delights to brighten your summer nights.

Grilled Sirloin Steak with Migliorelli sweet corn and mashed potatoes

Marinated Tempeh with summer succotash and wilted greens

Wild Hive Pork and Mushroom Ragu with house made fettuccine

Wild Hive Chicken Salad Platter

Sides

Grilled sweet corn

Mashed potatoes

Summer succotash

Dill and tarragon coleslaw

Sandwich of the Week:

Sliced sirloin steak with caramelized onion and horseradish aioli served on house made potato roll

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Live at the Hive!

Thursday July 19, Friday July 20 and Saturday July 21

Music nightly from 6:30- 9:30pm

Thurs. July 19–Glenna Gibson Duo

Glenna Gibson

Vocalist/guitarist, Glenna Gibson and her husband, pianist John Ferrara, have worked together since 1967; it is a musical partnership whose longevity is certainly one of the most enduring to be found anywhere on the music scene. He knows more about how to accompany her pianistically as well as in his arrangements than anyone, and Glenna is so familiar with his playing and musical personality that when they perform it is an effortless experience for them. They draw on the deep well of the great American Jazz songbook

Fri. July 20–Dos Diablos

Dos Diablos

Norman Deltufo, Percussion: Recorded and toured with Frank Carillo Band. Eddie Seville and Steel Rodeo.?Sat. July 21–Bob Stump and the Blue Mountain Band and Kenny Faranda:Guitar, vocals. Local recording artist and performer.

Sat. July 21– Bob Stump and Blue Mountain

Bob Stump and Blue Mountain

Bob Stump describes their Music as “Painting the American landscape with words and music.”  Traditional bluegrass picking, driving rhythms and a high lonesome sound. When Bob Stump and the Boys play the Hive, everybody stops to listen.

STAY TUNED

BIG NEWS COMING NEXT WEEK!

We’d tell you now, but we don’t want to have to kill you!

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