Like Your Nonna Would Make
Casual, family style, Italian driven dinner featuring SEVEN FISHES (duh!).
Mark your calendars for Wednesday, December 20th. Once again, we kick off the evening with a captivating "Cocktail Hour" at 6 pm.
Dinner starts promptly at 7 pm, so be sure to arrive fashionably early (or, at least by 6:30 pm), to soak in every delightful moment.
A Sea-to-Table Extravaganza
In addition to the seven course menu, we've got a lineup of sensational cocktails, beers, wines, and refreshing non-alcoholic options ready to be savored à la carte.
A Culinary Voyage for the Holidays
The ticket to this culinary extravaganza? Just $75 per guest. Secure your tickets in advance to reserve your spot. We kindly request a $5 deposit per guest. If you're joining us with a group, no worries—just remember to include the names of your party members, along with a deposit for each, during the reservation process. Your deposit will gracefully be deducted from the bill at the end of our delightful dinner.
Please note, due to the setup of our menu, we regret that we can't accommodate substitutions or modifications. But we promise, you won't want to change a single thing!
Meet the Chefs:
Robert Howay & Kathryn Gormaley
Robert has spent the past 10 years working in NYC at some notable kitchens such as Daniel Boulud’s Restaurant Daniel, Eleven Madison Park and the only Michelin rated yakitori restaurant, Yakitori Torishin, under Tatsunori Kogashiwa.
In 2021 he moved food to Hudson to open Talbott & Arding’s new location on Allen Street and then took the helm at Kitty’s Market to open Kitty’s Restaurant and Bar in 2022. He is currently the chef for the newly opened Nat’s Mountain House in Tannersville, NY.
For Robert, this evening is about revisiting his formative years living in California, Hawaii, Japan, and NYC - the foods he enjoyed learning about and eating. Simply to serve good food and meet good people.
Kat, born and raised in Northern Jersey, moved up to the Hudson Valley to study at the Culinary Institute of America. It was at the CIA where she studied baking and pastry and later spent a semester in the Napa Valley to solely focus on wine.
Kat currently works alongside Robert in Tannersville, NY. Before joining the team at Nat’s Mountain House, as the sous chef, Kat led the pastry department at Kitty’s Restaurant and Market.