BLACKBARN Hudson Valley
serving Dinner Wednesday through Sunday
serving brunch saturday and sunday
Contact us at 845-247-0700 and ask for the Restaurant
this weekend: GRAND BALLROOM POP-UP at DIAMOND MILLS
This Saturday, October 11, Brunch and Dinner will be served in the Grand Ballroom. Indoor and Outdoor seating available, both with magnificent views of the fall foliage and Esopus Waterfall! Indoor seating offers a majestic space with floor-to-ceiling windows, while outdoor seating will be under a tent on the Grand Terrace overlooking the falls.
Upcoming: Pop-Ups, Special Events and Holidays
** Now taking reservations for Thanksgiving Day, Thursday, November 27, 12 noon-6:45 pm. Special 5-Course Prix Fixe Holiday menu, $95 for Adults, $22 for Children 12 & under. Menu Coming soon!
THE BLACKBARN COOK BOOK | RECIPES FROM OUR KITCHEN TO YOURS
Chef John Doherty’s latest cookbook available in-house now!
BLACKBARN Hudson Valley at Diamond Mills is a signature restaurant by Escoffier Award-winning chef John Doherty, chef-owner at BLACKBARN Nomad in New York City. With Executive Chef Marcos Castro at the helm, BLACKBARN Hudson Valley features a menu boasting a distinct Hudson Valley flair and locally sourced farm-to-table ingredients.
MENU
Experience exquisite Farm-to-Table cuisine with waterfall views
BLACKBARN Hudson Valley is one of the best farm-to-table restaurants in Hudson Valley, New York. We source high-quality ingredients from local farmers, ensuring all of our ingredients are fresh, leading to first-class, gourmet meals. We procure our meat, fish, produce, cheese and dairy, and oysters from high-quality local farmers to ensure we use nothing but the freshest ingredients available anywhere.
LOCAL FARMERS
MEAT SOURCES
• Murray’s Chickens, South Fallsburg, NY- Organic chicken breast
• La Bella Farm, Frendale, NY- Duck, foie gras
• Hudson Valley Cattle Company, Woodbridge, NY- Grass fed beef
• Lancaster Amish Region, Pennsylvania – Chicken
• Bella Bella Gormet Foods, West Haven CT- Charcuterie
• Feather Ridge Farms, Elizaville, NY- Organic brown eggs
PRODUCE SOURCES
• Sorbello Farms, Highland, NY- Specialty mixed greens, arugula, spinach
• Norwich Meadows, Norwich, NY- Carrots, ginger, radish
• Red Jacket Orchards, Geneva, NY- Cider
• Madura Farm, Orange County NY – Cauliflower, beets, pumpkin, sweet potato
• Hudson River Fruit, Milton, NY- Apples
• IOGOPK, Poughkeepsie, NY- Microgreens
• Hepworth Farms, Milton, NY- Tomatoes, bell peppers, eggplant
• Dressel Farms, New Paltz, NY- Apples, berries, honey
• Jenkins-Luekens Orchard, New Paltz, NY- Pears, nectarines, plums, corn, zucchini, squash
• Wallkill View Farms, New Paltz, NY- Kirby cucumbers, summer squash, swiss chard, beans
FISH SOURCES
• Kayla Marie boat, Downeast Maine- Lobster
• Boston Sword and Tuna, Boston, MA- Salmon, seas bass, octopus
• Saint Anthony boat, Montauk NY- bass, fluke
• Catsmo, Wallkill, NY- Smoked Salmon, trout
CHEESE/ DAIRY SOURCES
• 5 Spoke Creamery, Gardner, NY
• Cooperstown Cheese Company, Milton, NY
• R and G Creamery, Troy, NY
• Old Chatham Creamery, Groton, NY
• Grafton Cheese Company- Brattleboro, VT
• Nettle Meadows, Lake Luzerne, NY- Crème Fraiche
• Ronny Brook Farms, Pine Plains, NY- Butter, Cream, Milk, Sour Cream
OYSTER SOURCE
• Nat Kagan Meat and Seafood, Woodbridge, NY
Freshest Ingredients Lead to the Best Prepared Meals
You can trust our menu entrees to be of the highest, freshest quality anywhere. Visit BLACKBARN Hudson Valley and taste the notable difference sourcing local ingredients can make.
“In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
- Executive Chef Marcos Castro
MEet the Chefs
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef John Doherty began his career at the Waldorf Astoria in New York City in 1978 and quickly moved up to the role of Executive Chef at the age of 27, the youngest chef ever in that role at the legendary hotel. His 30-year legacy at the Waldorf Astoria included overseeing a staff of more than 150 in the hotel kitchen, as well as restaurants Peacock Alley, Bull & Bear, Oscar’s and numerous world class events.
Throughout the years, Chef Doherty has cooked for more Kings, Presidents, and Heads of State, than any other Chef. He authored The Waldorf-Astoria Cookbook, and received the prestigious James Beard Silver Spoon Award, along with an Honorary Doctorate from Johnson and Wales University and an Honorary Master’s Degree from the Culinary Institute of America. Most recently, Chef Doherty won the Escoffier Medal for Chef of the Year in 2024.
Throughout the years, Chef Doherty has cooked for more Kings, Presidents, and Heads of State, than any other Chef.
With a keen desire to focus on quality ingredients sourced from local purveyors, Doherty opened BLACKBARN Restaurant in the NoMad section of New York City in September of 2015 in partnership with childhood friend Tom Struzzieri. BLACKBARN is an American Restaurant, serving local, artisanal food, in the comfort of a modern barn setting. In spring 2023 Chef Doherty expanded his brand with the opening of BLACKBARN Hudson Valley at Diamond Mills, sister restaurant to the original in NYC. BLACKBARN Hudson Valley, also in partnership with Struzzieri, is located within the Diamond Mills Resort in Saugerties, New York. Both restaurants share the same farm-to-table ethos and have signature dishes in common as well as items only available at each location.
Although preparing meals for presidents and dignitaries was inspiring and expanding BLACKBARN’s success has been exciting, Doherty responded to a higher calling with a desire to feed those in need. This said, Doherty founded Heavenly HARVST Foundation in 2015 with the mission to end world hunger by producing and providing meals to programs with the same goal. With this Foundation, Doherty is determined to make a positive impact on ending hunger in the country and around the world.
Chef Marcos Castro
executive Chef, BLACKBARN HUDSON VALLEY
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Marcos Castro always knew he would one day call the Hudson Valley home. When asked how he would describe his cooking, “My style can be best described as seasonal with a special emphasis on local and sustainable ingredients. In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
Chef Marcos Castro moved to New York in 2009 where he attended The Culinary Institute of America. While studying at the CIA, Chef Marcos gained an externship at Main Course Catering in New Paltz, NY working under Chef Owner Bruce Kaazan and Executive Chef Eric Householder. Upon graduating, Chef Marcos was presented with the opportunity to assist in the opening of a boutique hotel in the Pocono Mountains of Pennsylvania. He then moved on to join the team at Bushkill Inn and Conference Center as Sous Chef working under Executive Chef Jorge Lopez, former Executive Chef of Lutece Restaurant at The Venetian Resort in Las Vegas. He quickly advanced to Chef de Partie. One year later he made another rapid advancement to Executive Chef after the departure of Executive Chef Lopez, a position he held for two years. It was at that time he was offered and accepted the Executive Chef position at Main Course Catering and moved back to the Hudson Valley.
Prior to joining the team at Diamond Mills he was most recently Executive Chef at West Hills Country Club in Middletown owned by the Bonura Hospitality Group. Throughout his professional career, Chef Marcos has had the opportunity to work with some of the best and most talented Chefs in the Hudson Valley.
"In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
"Having the ability to feed people gives me a way to touch people’s lives with something that I have created especially for them.”
When asked what inspired him to choose this career path, Chef Marcos says “From a very young age I knew I wanted to be a professional Chef. Having the ability to feed people gives me a way to touch people’s lives with something that I have created especially for them. Cooking allows me the chance to turn an activity that you must do every day into something that can be enjoyed and shared with loved ones.”
Under Chef Marcos’ direction, the new BLACKBARN Hudson Valley menu will reflect bright colors and fresh flavors. With so many neighboring farmers markets, bakeries, local cheese makers, breweries, and wineries there is no need to go far for the best ingredients. BLACKBARN Hudson Valley at Diamond Mills new menu will offer local dairy products, the freshest vegetables, fruits, heritage breed beef and pork as well as North Atlantic Salmon. He comments, “I have spent a lot of time building relationships with local farmers to get the best and freshest foods available to me. We are very lucky to live in the Hudson Valley – some of the best food comes from right here in our backyard..”
Chef Marcos puts as much passion into his catering menus as he does his menus featured in BLACKBARN Hudson Valley at Diamond Mills. The Grand Ballroom at Diamond Mills, with over 7,000 sq feet of versatile catering and conference space, plays host to elegant weddings, family gatherings, fundraisers, special events and holiday parties for up to 350 people. Chef Marcos has overseen numerous events and private dinners in his career and looks forward to putting his signature touch to our catering menu.
Pastry Chef Kerry Hegarty
For As Long As She Can Remember, Kerry Hegarty Dreamed Of Becoming A Pastry Chef.
Chef Kerry attributes her love of cooking and, in particular, baking to her mother whom she says “Always brought love and warmth to other people from her kitchen.” Along with her mom, Kerry’s passion for food was genuinely inspired and perhaps inherited from her grandfather, the executive chef at one of the oldest and most prominent restaurants in the Hudson Valley, The Ship Lantern Inn, in Milton, New York.
Along with her mom, Kerry’s passion for food was genuinely inspired and perhaps inherited from her grandfather.
Kerry was born and raised in the Hudson Valley, and attended The Culinary Institute of America in HydePark, New york. While studying at the CIA, she earned an externship in Scottsdale, Arizona at the Scottsdale Princess Resort, where she learned and implemented a diverse range of culinary techniques. Upon her return, she worked as a baker in Beacon, New York, where she applied her skillful style to creating pastries and scratch bagels. Later, her altruistic nature along with her culinary background led her to The New York Foundling, a charitable organization servicing the five boroughs of New York, where she planned and prepared meals for underprivileged youth.
In 2013, Kerry began her career as a Pastry Chef at BLACKBARN Hudson Valley at Diamond Mills, specializing in cakes and pastries. Through hard work, natural talent and unwavering dedication she was promoted to Executive Pastry Chef in 2016. With her flair for not only flavor, but also design, Kerry continues to create beautiful, delectable desserts as well as exquisite wedding and special occasion cakes, proving she truly can do it all!
Hours & Location
located at: 25 S Partition St, Saugerties, NY 12477
we are OPEN
WEDNESDAY THROUGH SUNDAY
BRUNCh
Saturday & Sunday
10am - 3pm
DINNER
Wednesday - Saturday 4-9pm
Sunday 4-7pm
