Seasonal Dining in the Catskills

There’s a noticeable difference between food that’s available and food that’s ready. We think about that a lot in our kitchens at Eastwind Hotels. Just because something can be sourced year-round doesn’t mean it should be. The question we ask more often is simpler: What’s good right now?

“I care less about what’s available year-round and more about what’s good right now.” Daniel Cipriani, Eastwind Hotels Co-Founder

That mindset shapes how we approach food across our properties. Seasonal dining in the Catskills isn’t a trend for us. It’s common sense.

The kind of seasonal food we believe in

Across our properties, seasonal dining isn’t a marketing angle. It’s simply how we believe food should work. At our restaurant Dandelion, menus evolve with what’s being harvested locally, not what’s available from distributors in bulk.

“Food tastes better to me when it reflects what’s happening outside.”

By following forage-first principles, we celebrate ingredients that are naturally in season in New York State.

When food matches the weather

In winter in the Catskills, nobody really wants a tomato shipped from thousands of miles away. You want something grounding: root vegetables roasted until sweet, local dairy, and bread still warm from the oven.

In spring, the first greens feel almost electric. Ramps show up and disappear quickly. Asparagus tastes sharper and brighter.

By late summer tomatoes finally taste like tomatoes again. Corn doesn’t need embellishment. Apples start edging their way onto the table.

“When I eat with the season, everything feels more in rhythm.”

Seasonal ingredients harvested at their peak in New York State, carry flavor, nutrition, and the subtle mark of the land.

Learn more about the benefits of seasonal eating and why it matters for taste and health.

Rooted, not transported - seasonal dining in the Catskills

“I’m always drawn to food that feels rooted rather than transported.”

That line captures what we try to do at Eastwind.

• Forage first

• Then ethical and biodynamic sourcing

• Always local when possible

Our menus are built from conversations with farmers, growers, and small producers in New York State. Some of these partnerships extend to regional distilleries and craft beverage makers who reflect the character of their region.

When an ingredient is grown nearby and picked when it’s ready, it carries the imprint of the place - soil, climate, and care. Guests taste it immediately.

“When I eat with the season, everything feels more in rhythm.”

New York State has a clear seasonal rhythm, especially in the mountains.

• Late Winter & Early Spring: Storage crops, maple syrup, preserved flavors.

• Spring: Wild greens, ramps, tender early herbs.

• Summer: Berries, tomatoes, strawberries, corn, summer squash.

• Fall: Apples, squash, hearty root vegetables.

To read up on the benefits of eating seasonally, check out the Seasonal Food Guide.

Seasonal food simplifies things. It removes the pressure to offer everything all the time and replaces it with intention. Our goal is the same: serve food that tastes like where you are and when you’re there.

Not flown in.

Not forced.

Not engineered to last forever.

Just ready.

Rooted. Timely. In rhythm with the land.

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