We provide full service event catering in the Hudson Valley. We pride ourselves on our award-winning food, brought to you by our Michelin Star chef Ryan Tate and team . Sourced from many local Hudson Valley farms, we are dedicated to sourcing quality, fresh and seasonal ingredients for your dinner.
Offering fully customizable menus from rustic BBQ’s and elevated fully seated dinners, to family style platters. We service private parties, rehearsal dinners, brunches and corporate events, in addition to weddings of any size. We partner with hospitality veteran Jennifer Oz LeRoy, of the famed Tavern on the Green and Russian Team Room in New York City to coordinate and guide your culinary experience.
Services are start to finish including custom designed full bar packages and tastings, or booking a venue and coordinating rentals. We can service in any space including a large open field, left to your imagination to create the event of your dreams.
In addition, we offer additional services with our partners incluiding wedding, rehearsal and brunch venues, full or partial planning, and floral. We have food truck rentals, beer trailer rentals, and design consultation.
Contact us to begin designing your dream day!
4 Reviews for Kitchen At Shale Hill Farm
Recommended by 100% of couples
Jill C. · Married on 06/20/2020
Our knights in shining armor!
The Kitchen at Shale Hill team was ABSOLUTELY fantastic in making our wedding dreams come true. We worked with them pre-covid, and they helped us pivot our plans and execute a flawless, gorgeous, and delicious customized farm to table menu to help us celebrate. Their presentation, communication skills, creativeness and kindness are beyond expectations, and more than that - they are the SWEETEST team in the world. We had a great time working with them, getting to know them, and can't wait to work with them again!Sent on 09/18/2020
Danielle S. · Married on 02/12/2020
Amazing food! Amazing Quality!
Highly recommend Kitchen at Shale Hill. Food was unbelievable and I received multiple compliments. I thought the service was great and they were really helpful with some of my *picky* eaters :) To my family, food is the most important factor at a wedding, and this was truly quality. Please check them out, you won't regret it!Sent on 01/16/2020
Beautiful experience all around, could not have been happier.
Emma U. · Married on 09/14/2019
What an unbelievable experience. A friend referred me to a "new catering company" in the Hudson Valley when I was trying to plan a wedding on just a few months notice. With that phone call, I got the MOST beautiful venue recommendation, the most delicious gorgeous food (not to mention a ton of options and add ons- yay for after party food trucks) plus some awesome bar options. It was not only an amazing wedding day, but a fantastic party with friends and family with limited stress thanks to the amazing team here.Sent on 01/07/2020
Kitchen At Shale Hill Farm Price Rates
Team of Kitchen At Shale Hill Farm
Prior to entering hospitality, Dallas worked on Wall Street for 13 years. In 2004 she left Goldman Sachs as a portfolio manager, after the birth of her first daughter. In 2008 Dallas and Ted purchased the Dutch after their move to upstate full time, and that was the beginning of her hospitality career. She grew the group from The Dutch to add and lead the other businesses in 2 years time. In addition, she is the mother of 3, on the Board of the Woodstock Day School, the Board of the New York State Birth Association, and a founding member and Board Chair of the Saugerties Merchants Association.
Jenny Oz LeRoy
Director of Sales & Events
From limited to full service, Jenny Oz's philosophy on planning is to take as much stress off the bride, groom and families as possible. Like Dorothy in the Wizard of Oz before her, Jennifer Oz LeRoy has lived a grand adventure that has brought her to the far reaches of her own imagination. Along the way, she has helped others discover their strengths and face their fears and demons. She has found success and fulfillment at the end of the Yellow Brick Road. But unlike Dorothy, Jenny Oz has no plans to click her heels. She’s already home. Jennifer now leads a team of event planners at her very own Oz Farm. From limited to full service, Jenny Oz's philosophy on planning is to take as much stress off the bride, groom and families as possible. Yes we are planning one special day, but the time leading up to it should be as fun and worry-free as possible.
Ryan Tate has been toiling away in the kitchen for the last twenty years. Previously he was the Executive Chef at Deer Mountain Inn. Prior to that, he was co-chef and partner at The Crimson Sparrow in Hudson, NY. Formerly, he was the Chef/Partner at now closed Le Restaurant, where he earned rave reviews including 2 starts from the Times and garnered a Michelin star in less than 6 months of opening. Previously as chef de cuisine at Savoy, in Soho, he began to develop his own personal style, while maintaining rigid quality standards. Because of his commitment to using the best products of the season at the peak of their ripeness and to augment them with a simple and straightforward cooking style, the New York Times granted the chef a two star review. Ryan’s cuisine is considered Modern American cuisine and he hopes to be considered one of the chefs that continue to define American cooking. Prior to Savoy, Ryan was the sous chef at Cookshop in Chelsea beginning in March 2006. He also opened the restaurant Lure in Soho as a sous chef in 2004-06 and worked at RM, a sustainable seafood restaurant, from 2003-04. Originally from Michigan, where he developed a taste for farm fresh foods, Ryan, the grandson of a butcher and farmer, realized food was in his DNA.