Midsummer Evenings at Dia Beacon Café

Midsummer Evenings at Dia Beacon Café

This Saturday and next, Dia Beacon will be open late til 8pm.  We will keep the café kitchen open til 6pm, and the patio will be open drinks at Dia til 7pm.  It is a great time to see the galleries in a relaxed fashion, without the big crowds.  And a bit of a Homespun PSA here, our wine list at Dia is really fun, loaded with natural gems at great prices.  For the folks who know about it, it is a great place to enjoy a bottle of wine with a friend. 

To read more about Midsummer Evenings at Dia Beacon, check their website here. 




 

D I N N E R @ H O M E S P U N

< FRI SAT SUN >

We are back again this week with a great menu, reservations are available on our website.  Menu link is below.

Click here to see this week's dinner menu

B R U N C H  M E N U 

<THIS WEEKEND>

Back again for Brunch this weekend, come see us, the garden is starting into prime summer flower season.  Reservations available for those who want to plan ahead.  Check our website.
 

OPEN AT 9AM SAT/SUN

TO SEE 
BRUNCH SPECIALS MENU 
CLICK HERE

ALSO SERVING DAYTIME MENU
DURING BRUNCH. 




 

   :::  BIERGARTEN   :::   MONDAYS   :::   

This week we will feature another beer flight, this time from Drowned Lands in Warwick, NY.   We will be pouring a few new arrivals from Drowned Lands, plus a collaboration they did recently with Obercreek Brewing just down 9D from us here in Beacon.

Btw, the Monday Night Schnitzel Sandwich already has some loyal fans early on in its menu tenure.  You too can join this less than exclusive club who enjoys a good sandwich.  It's all about attainable goals.

                                                         
>> July 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

The News

• Biergarden Mondays 4-8pm ||| kitchen opens at 5

• Homespun Dinner is Finally Here!

• Check out our Catering Menu here, taking orders now for your Summer events!

“restaurants” “beacon restaurants” “food” “Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me” “homespun beacon” “homespun foods” “homespun foods beacon” “homespun foods menu” “dia beacon restaurant” “dia beacon food’ “homespun food” “homespun menu” “dia café” home spun” “restaurants beacon ny” “homepsun” “homespun restaurant” “beacon ny restaurants” “restaurants in beacon ny” “food near me” “dia café menu” “places to eat in beacon ny” “food beacon” “best restaurants beacon ny” “sandwiches near me” “vegan beacon” “best brunch in beacon ny” “restaurants outdoor seating” “beacon lunch spots” “food beacon” “light breakfast” “sandwiches” “dog friendly” “brunch dog friendly” “dogs” “best sandwiches near me” “best brunch near me” “best breakfast spots” “kids breakfast” “breakfast kids” “cheap salads” “salads here”

Dinner in Beacon

DINNER & BRUNCH MENUS FOR THIS WEEKEND
 

For folks who have been coming out for dinner, thank you all so much!  It's been really exciting for us to see new regulars coming in each week for dinner at Homespun in the garden. 

When I spoke with people over the past few years about what kind of dinner spot would be appreciated in Beacon, most people said a place where they could go and talk with a friend, have some small shareable plates, have entrees that were really good and not prohibitively expensive, a place that sourced from local farms, and had nice atmosphere.  Our kitchen team has been putting out a delicious menu each week, and the response has been really great from the community.  We appreciate you, and want to keep this going, so please come out, and please tell a friend (or two or three!), and help us fill the seats each week, we can't do it without you!  

Menus are below for Dinner & Brunch, we hope to see you soon!

Have a great weekend,

Joe

D I N N E R
 

SMALL PLATES

Strawberry Salad - 14

Little gems & radicchio, fresh berries, candied pistachios, feta, tarragon-poppyseed vinaigrette

French Onion Dip - 12
Caramelized onions, charred scallions, garlic scapes, everything seasoning, potato chips

Shrimp Cocktail - 18

Poached & chilled shrimp, spicy cocktail sauce, cucumber, avocado, cilantro

Cantaloupe - 9

Fresh melon, whipped yogurt, chili, local honey

Add prosciutto - 3
 

ENTRÉES

Grilled Pork Chop - 27

Spice-rubbed pork, mustard glazed parsnips, caramelized fennel, roasted apricots

Chicken Schnitzel - 22

Panko-breaded & fried chicken breast, peas, pea shoots, & radish over garlic yogurt

Fish & Chips - 25

Beer-battered hake, spicy slaw, tartar sauce, fries

Braised Lentils - 21

Fennel & leek sofrito, roasted mushrooms & turnips, mustard greens, fresh horseradish

Burger & Fries - 22

Angus beef, sharp cheddar, house-pickled cucumbers, special sauce, lettuce on challah bun

—

DESSERT

Zucchini Cake - 9

crème fraîche, roasted blueberries

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN
ALSO SERVING DAYTIME MENU
AS WELL DURING BRUNCH FOUND HERE

B R U N C H

Patatas Bravas - 15

Crispy paprika potatoes, Spanish chorizo, aioli, bravas sauce, sunny egg

Dutch Baby Pancake - 14

Nutella, preserved strawberries, hazelnuts

Ricotta Toast - 12

Honey-whipped ricotta, roasted blueberries, toasted walnuts, grilled sourdough

Everything Biscuits - 13

Buttermilk biscuits, everything seasoning, smoked salmon, chive cream cheese, cucumber & pickled onion salad

Breakfast Plate - 13

Two sunny eggs, bacon, hash browns, multigrain toast, butter & raspberry jam

*

Shakerato - 7.5
Espresso, Cream, Laurel & Ash Maple Syrup


Bicicleta - 11
Sirene Aperitivo, Muscadet, Soda Water


Blood Orange Mimosa - 11
Blood Orange Juice, Prosecco

   :::  BIERGARTEN   :::   MONDAYS   :::   

Biergarten has been so much fun, a handful of folks have already become 'regulars' and we love to see that!  We will be open this Monday with our normal menu until 4, then we will take a quick break and close the kitchen to switch over the menu to our Biergarten Menu, and will reopen the kitchen at 5pm.  This week we will feature another beer flight from The Referend Bier Blendery.  

>> July 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

The News

• Biergarden Mondays 4-8pm ||| kitchen opens at 5

• Homespun Dinner is Finally Here!

• Check out our Catering Menu here, taking orders now for your Summer events!

“restaurants” “beacon restaurants” “food” “Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me” “homespun beacon” “homespun foods” “homespun foods beacon” “homespun foods menu” “dia beacon restaurant” “dia beacon food’ “homespun food” “homespun menu” “dia café” home spun” “restaurants beacon ny” “homepsun” “homespun restaurant” “beacon ny restaurants” “restaurants in beacon ny” “food near me” “dia café menu” “places to eat in beacon ny” “food beacon” “best restaurants beacon ny” “sandwiches near me” “vegan beacon” “best brunch in beacon ny” “restaurants outdoor seating” “beacon lunch spots” “food beacon” “light breakfast” “sandwiches” “dog friendly” “brunch dog friendly” “dogs” “best sandwiches near me” “best brunch near me” “best breakfast spots” “kids breakfast” “breakfast kids” “cheap salads” “salads here”

Brunch & Dinner in Beacon this Weekend

DINNER & BRUNCH MENUS FOR THIS WEEKEND

Dinner & Brunch Menus for the weekend are below, some new stuff on there that we are very excited about, also we are featuring some very special local organic produce from Obercreek Farm and Common Ground Farm this week.

Please come out and see us this weekend!  

 

DINNER MENU FOR JULY 1, 2, & 3

SMALL PLATES
 

STRAWBERRY SALAD 14
escarole & radicchio, fresh berries, radish, feta, candied pistachios, tarragon poppyseed dressing
 

KALE & ARTICHOKE DIP 12
creamed kale, marinated artichokes, parmesan, grilled sourdough


SHRIMP COCKTAIL 17
chilled poached shrimp, spicy cocktail sauce, cucumbers, cilantro


CANTALOUPE 9
fresh melon, whipped yogurt, chili, & local honey
add prosciutto for 3

 

ENTRÉES

GRILLED PORK CHOP 23
spice-rubbed pork, mustard-glazed parsnips, caramelized fennel, roasted apricots

CHICKEN SCHNITZEL 20
panko-breaded & fried chicken with peas, Common Ground Farm pea shoots, and radish over garlic yogurt
 

FISH & CHIPS 25
beer-battered hake, spicy slaw, tartar sauce, fries

BRAISED LENTILS 20
beluga lentils, fennel & leek sofrito, roasted mushrooms & turnips, Obercreek Farm mustard greens, fresh horseradish

GRILLED ANGUS BURGER 20
Angus beef, sharp cheddar, house-pickled cucumbers, special sauce, lettuce on challah bun, served with french fries

DESSERT


VANILLA PUDDING 8
roasted blueberries & banana pecan crumble

 

*

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN
ALSO SERVING DAYTIME MENU
AS WELL DURING BRUNCH FOUND HERE


 

PATATAS BRAVAS 14
Crispy Paprika Potatoes, Spanish Chorizo, Aïoli, Bravas Sauce, Sunny Egg
 

DUTCH BABY PANCAKE 14
Nutella, preserved strawberries, hazelnuts
Served in a Cast Iron Skillet

RICOTTA TOAST 12
Honey-Whipped Ricotta, Roasted Blueberries, Toasted Walnuts, Grilled Sourdough

EVERYTHING BISCUITS 13
Buttermilk Biscuits, Everything Seasoning, Smoked Salmon, Chive Cream Cheese, Cucumber & Pickled Onion Salad

BREAKFAST PLATE 12
Two Sunny Eggs, Bacon, Multigrain Toast, Hash Browns
 

*

SHAKERATO 7.5
Espresso, Cream, Laurel & Ash Maple Syrup

BICICLETTA 11
Sirene Aperitivo, Muscadet, Soda Water

BLOOD ORANGE MIMOSA 11
Blood Orange Juice, Prosecco

RESERVATIONS @ HOMESPUN

While we will continue to keep a large number of tables reserved for Walk-Ins, we are also accepting reservations.  Check out the website here to see how to reserve a table.
 

   :::  BIERGARTEN   :::   MONDAYS   :::   

Biergarten has been so much fun, a handful of folks have already become 'regulars' and we love to see that!  We will be open this Monday with our normal menu until 4, then we will take a quick break and close the kitchen to switch over the menu to our Biergarten Menu, and will reopen the kitchen at 5pm.  This week we will feature another beer flight from The Referend.  
                                                           

>> July 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

The News

• Biergarden Mondays 4-8pm ||| kitchen opens at 5

• Homespun Dinner is Finally Here!

• Check out our Catering Menu here, taking orders now for your Summer events!

“restaurants” “beacon restaurants” “food” “Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me” “homespun beacon” “homespun foods” “homespun foods beacon” “homespun foods menu” “dia beacon restaurant” “dia beacon food’ “homespun food” “homespun menu” “dia café” home spun” “restaurants beacon ny” “homepsun” “homespun restaurant” “beacon ny restaurants” “restaurants in beacon ny” “food near me” “dia café menu” “places to eat in beacon ny” “food beacon” “best restaurants beacon ny” “sandwiches near me” “vegan beacon” “best brunch in beacon ny” “restaurants outdoor seating” “beacon lunch spots” “food beacon” “light breakfast” “sandwiches” “dog friendly” “brunch dog friendly” “dogs” “best sandwiches near me” “best brunch near me”

DINNER TONIGHT | BRUNCH TOMORROW

DINNER TONIGHT
BRUNCH TOMORROW
reservations available

Photo Credit : Sunny Candara

DINNER

Thank you so much to everyone for coming out!  New dinner menu is linked below, the kitchen is open from 5-8pm for dinner on Fridays, Saturdays and Sundays.  We are also taking reservations now, click here to find out how.

 

 Click HERE to see the Dinner Menu 

 This Weekend's Brunch Menu is Below 

                             *


RESERVATIONS @ HOMESPUN

While we will continue to keep a large number of tables reserved for Walk-Ins, we are also accepting reservations.  Check out the website here to see how to reserve a table.
 

*

   :::  BIERGARTEN   :::   MONDAYS   :::   

Biergarten has been so much fun, a handful of folks have already become 'regulars' and we love to see that!  We will be open this Monday with our normal menu until 4, then we will take a quick break and close the kitchen to switch over the menu to our Biergarten Menu, and will reopen the kitchen at 5pm.  This week we will feature another beer flight, this time from Beacon's own, Hudson Valley Brewery.
                                                           *

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN


 

PATATAS BRAVAS 14
Crispy Paprika Potatoes, Spanish Chorizo, Aïoli, Bravas Sauce, Sunny Egg

DUTCH BABY PANCAKE 13
Blueberries, Maple Syrup, Banana Pecan Crumble
Served in a Cast Iron Skillet

RICOTTA TOAST 12
Honey-Whipped Ricotta, Roasted Blueberries, Toasted Walnuts, Grilled Sourdough

EVERYTHING BISCUITS 12
Everything-Seasoned Buttermilk Biscuits, Smoked Salmon, Chive Cream Cheese, Pickled Onions
Served with a Cucumber Salad

LEMON SCONES 8
Honeycomb Butter, Macerated Strawberries, Mint

BREAKFAST PLATE 12
Two Sunny Eggs, Bacon, Multigrain Toast, Hash Browns
 

*

SHAKERATO 7.5
Espresso, Cream, Laurel & Ash Maple Syrup

BICICLETTA 11
Sirene Aperitivo, Muscadet, Soda Water

BLOOD ORANGE MIMOSA 11
Blood Orange Juice, Prosecco

>> June 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

The News

• Biergarden Mondays 4-8pm ||| kitchen opens at 5

• Homespun Dinner is Finally Here!

• Check out our Catering Menu here, taking orders now for your Summer events!

“restaurants” “beacon restaurants” “food” “Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me” “homespun beacon” “homespun foods” “homespun foods beacon” “homespun foods menu” “dia beacon restaurant” “dia beacon food’ “homespun food” “homespun menu” “dia café” home spun” “restaurants beacon ny” “homepsun” “homespun restaurant” “beacon ny restaurants” “restaurants in beacon ny” “food near me” “dia café menu” “places to eat in beacon ny” “food beacon” “best restaurants beacon ny” “sandwiches near me” “vegan beacon” “best brunch in beacon ny” “restaurants outdoor seating” “beacon lunch spots” “food beacon”

A Tale of Two Menus

DINNER THIS WEEKEND

Thank you to everyone who came out last weekend, we had so much fun cooking for you, and are looking forward to many more nights here in the garden here at Homespun.  Menu remains largely the same with the addition of Strawberry Shortcake for dessert. 

Lots of beautiful bottles of wine were opened last weekend, and don't forget we have not only a lot of rare and collectible wines, but we also have tons of wines that are under $30/bottle, with some as low at $19/bottle-- that is something that is very rare in restaurants these days, and makes sharing a bottle with a friend a very low stakes affair, and the wines really will accentuate and enhance the dinner menu, making for a memorable experience.

Come on out this weekend, we got some really great feedback on the dinner menu last weekend, and a few folks pledging to become our regulars, that felt really good to hear after all the hard work of getting ready for last week.  Thank you for the support!

 

 Click HERE to see the Dinner Menu 

 This Weekend's Brunch Menu is Below 

                             *

NEW HOURS 

Thursday   11am-4pm    Open for Lunch
Friday        11am-8pm    Dinner Menu @ 5pm
Saturday     9am-8pm    Dinner Menu @ 5pm
Sunday       9am-8pm    Dinner Menu @ 5pm
Monday      11am-8pm   Monday Biergarten Menu

A few things to note, the kitchen will be closed from 4-5pm to switch over the menus for dinner, we will still be open for drinks, and will eventually have a few easy snacks for those hours.  And also, the kitchen open til 8pm on those nights, get your order in before 8pm and we will take care of you and your guests.  The restaurant full on expects to be here later than 8pm, so don't feel like you can't come down to eat because it is 7:45, we're here for you!



                                                                *


RESERVATIONS @ HOMESPUN

While we will continue to keep a large number of tables reserved for Walk-Ins, we will also be accepting reservations.  Check out the website here to see how to secure a table.

 

*

   :::  BIERGARTEN   :::   MONDAYS   :::   

Biergarten has been so much fun, a handful of folks have already become 'regulars' and we love to see that!  We will be open this Monday with our normal menu until 4, then we will take a quick break and close the kitchen to switch over the menu to our Biergarten Menu, and will reopen the kitchen at 5pm.  We will remain open for drinks on Monday between 4-5pm.  It's been really fun, and this week the guy's from Obscure Oscillation will be stopping by to pour their beer's for an in-store tasting.  Visham and Pier are bringing by some growlers of a few special beers to share with you.

                                                           *

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN


 

PATATAS BRAVAS 14
Crispy Paprika Potatoes, Spanish Chorizo, Aïoli, Bravas Sauce, Sunny Egg

DUTCH BABY PANCAKE 13
Blueberries, Maple Syrup, Banana Pecan Crumble
Served in a Cast Iron Skillet

RICOTTA TOAST 12
Honey-Whipped Ricotta, Roasted Blueberries, Toasted Walnuts, Grilled Sourdough

EVERYTHING BISCUITS 12
Everything-Seasoned Buttermilk Biscuits, Smoked Salmon, Chive Cream Cheese, Pickled Onions
Served with a Cucumber Salad

LEMON SCONES 8
Honeycomb Butter, Macerated Strawberries, Mint

BREAKFAST PLATE 12
Two Sunny Eggs, Bacon, Multigrain Toast, Hash Browns
 

*

SHAKERATO 7.5
Espresso, Cream, Laurel & Ash Maple Syrup

BICICLETTA 11
Sirene Aperitivo, Muscadet, Soda Water

BLOOD ORANGE MIMOSA 11
Blood Orange Juice, Prosecco

>> May 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

“restaurants” “beacon restaurants” “food” “Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me” “homespun beacon” “homespun foods” “homespun foods beacon” “homespun foods menu” “dia beacon restaurant” “dia beacon food’ “homespun food” “homespun menu” “dia café” home spun” “restaurants beacon ny” “homepsun” “homespun restaurant” “beacon ny restaurants” “restaurants in beacon ny” “food near me” “dia café menu” “places to eat in beacon ny” “food beacon” “best restaurants beacon ny” “sandwiches near me” “vegan beacon” “best brunch in beacon ny” “restaurants outdoor seating” “beacon lunch spots” “food beacon”

Dinner Starts Tonight

DINNER STARTS TONIGHT


This has been a long time coming. 

When I step back and think about it, this has really been years in the making.   I can remember daydreaming about owning a cafe when I was in college down in Charleston, SC.  Thinking how great it would be to have a space where people could gather and talk, where people could read and write quietly, where poetry readings happen, maybe a folk singer could play from time to time.  The music would always be good.  People would feel comfortable here.  They could be themselves here.    Maybe people would feel inspired the way I feel inspired by a room where the energy is kinetic.   They would feel restored here, better when they left  than when they came in.  

I suppose I never really let go of that small college daydream.  It evolved, it changed, but the idea was always to have a place that could have a culture to it that was its own thing, where the workers could be themselves, and the guests felt comfortable too, the place brimming with that sense of 'maybe I'm about to have an interesting conversation'.  The regulars, they'd want to show this place off, they'd have that sense of ownership.  After-all, this was their place.  

But now, to step back and think how we arrived here, before our first real dinner service since I took over at Homespun, it has really been years in the making.  And dinner has always been a part of that dream's evolution.

First working as Chef Sommelier for il Buco & then for Chef Daniel Boulud, I served many great dinners, mentored with amazing people, and was a part of two world class teams.  And then working with Homespun's founder Jessica Reisman, learning about her restaurant, learning about this community, and figuring out together how to help Homespun transition to its next phase.  

The whole time, Jessica and I were thinking we could keep Homespun more or less the same, but we would add a nice dinner service.  We could add wine and beer, it's such a lovely room and garden.  People would love it.  We agreed this town could use another dinner spot for locals and tourists alike.  This will be fun, and wow, I really can't wait to serve dinner...

Then Covid happened.

The restaurant industry fell into a deep tailspin across this country like nothing we had ever seen.  Countless numbers of truly great restaurants shuttered, workers lost their jobs, and communities lost those beloved 'third places' outside of their homes and workplaces. 

I had been owner for 3 months at that point.  

And now, two plus years later, I am so happy that Homespun is still here, and I'm so proud of our team and how hard they have all worked to pull us through, how much of themselves they have put into this because this is their place, and I am over the moon to be able to finally announce this dinner menu to our community. 

We will be open from 5-8pm for dinner on Fridays, Saturdays and Sundays (with the Biergarten menu on Mondays).  Kitchen is open til 8, so get here by 745 and get your order in, and we won't rush you out.  We hope to be busy after all!

Please come see us this weekend, we are taking reservations for all services (see below), whether Brunch, Lunch, or Dinner, and we will also keep a large number of tables for walk-ins as well.

Thank you for all the support and encouragement, to better times ahead,

Joe Robitaille
 

 Click HERE to see the new Dinner Menu 

                             *

NEW HOURS 

Thursday   11am-4pm    Open for Lunch
Friday        11am-8pm    Dinner Menu @ 5pm
Saturday     9am-8pm    Dinner Menu @ 5pm
Sunday       9am-8pm    Dinner Menu @ 5pm
Monday      11am-8pm   Monday Biergarten Menu

A few things to note, the kitchen will be closed from 4-5pm to switch over the menus for dinner, we will still be open for drinks, and will eventually have a few easy snacks for those hours.  And also, the kitchen open til 8pm on those nights, get your order in before 8pm and we will take care of you and your guests.  The restaurant full on expects to be here later than 8pm, so don't feel like you can't come down to eat because it is 7:45, we're here for you!



                                                                *


RESERVATIONS @ HOMESPUN

While we will continue to keep a large number of tables reserved for Walk-Ins, we will also be accepting reservations.  Check out the website here to see how to secure a table.

 

*

   :::  BIERGARTEN   :::   MONDAYS   :::   

Biergarten has been so much fun, a handful of folks have already become 'regulars' and we love to see that!  We will be open this Monday with our normal menu until 4, then we will take a quick break and close the kitchen to switch over the menu to our Biergarten Menu, and will reopen the kitchen at 5pm.  We will remain open for drinks on Monday between 4-5pm.  It's been really fun, and this week we are doing Beer Flights of one of our favorite breweries, Grimm Artisanal Ales. 

                                                           *

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN



PATATAS BRAVAS 14
Crispy Paprika Potatoes, Spanish Chorizo, Aïoli, Bravas Sauce, Sunny Egg

DUTCH BABY PANCAKE 13
Blueberries, Maple Syrup, Banana Pecan Crumble
Served in a Cast Iron Skillet

ROASTED STRAWBERRY TOAST 12
Honey-Whipped Ricotta, Salt & Pepper Almonds, Grilled Sourdough

EVERYTHING BISCUITS 12
Everything-Seasoned Buttermilk Biscuits, Smoked Salmon, Chive Cream Cheese, Pickled Onions
Served with a Cucumber Salad

BREAKFAST PLATE 12
Two Sunny Eggs, Bacon, Multigrain Toast, Hash Browns


*

SHAKERATO 7.5
Espresso, Cream, Laurel & Ash Maple Syrup

BICICLETTA 11
Sirene Aperitivo, Muscadet, Soda Water

BLOOD ORANGE MIMOSA 11
Blood Orange Juice, Prosecco
 

>> May 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

“Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee” “Best Brunch and Breakfast in Beacon” “Best Brunch and Breakfast Near Me” “Wine Bar Near Me”

I am Beacon | Vom Boden & Dirty Bacchus Dinner | Biergarden Mondays

I AM BEACON
Tomorrow evening, we are co-hosting an event with I Am Beacon, where people from the community can gather and meet one another and hopefully spur on some new collaborations and creative efforts in our community.  Founder of I Am Beacon, Reuben Simmons, has been working in the community with his non-profit organization since 2012, quietly doing the work to build a more equitable and fair community here in Beacon.  Come support him and the organization, and more importantly, come connect with your neighbors while enjoying good food and drink.

Homespun will provide light snacks and bites, as well as a free first drink for all attendees.  We are offering Wine, Sangria, Beer & Soft Drinks.  Link to purchase tickets and support this awesome organization is right HERE.  Tickets are a bit cheaper to pre-order online through I Am Beacon website than they will be at the door tomorrow.  

There will be music, the bar will be open, and lots of room to spread out in the garden.

*

GERMAN WINE DINNER w/ Vom Boden & Dirty Bacchus
On Friday May 27th at 6pm, Homespun Foods will be hosting a German Wine Dinner in collaboration with Beacon's own natural wine store Dirty Bacchus, and the esteemed German wine importer, Vom Boden.  We couldn't be more excited, our chefs have put together a great menu, and we have worked out wine pairings that we are really excited about, with the old sommelier adage of '1 + 1 = 3' as our North Star for pairing. 

This week we created a payment link here , service/gratuity is already included, as well as the wine pairing.  If you have any questions, or would like to just order the menu for the evening and not the wine pairing, please email me at joe@homespunfoods.com and we will get you all set up.  It promises to be a really fun night!

APERO
selection of cheese, house liverwurst, pheasant sausage,
herb & pickle salad, rhubarb compote, mustard, rye toasts
 
Enderle & Moll | Grauburgunder 2020
Konni and Evi | Blauer Silvaner 2019
 

FISH
grilled market fish, roasted potato salad, mustard vinaigrette, herb aioli
 
Stein | Blauscheifer 2020 
Becker | Riesling Kabinett Trocken 2013

 
MEAT
pork schnitzel, braised red cabbage, apple, spaetzle, herb salad
 
Andreas Durst  | Portugieser 2018
Philip Lardot  |  Pinot Noir 2020


DESSERT
apple strudel, quark, caramel
 
Peter Lauer | Riesling Kabinett Faß 87 2020

And don't forget...


BIERGARDEN MONDAYS
Starting on Monday May 16th, Homespun will stay open for a weekly Biergarden night.  We will be open for drinks all day, but from from 5-8pm, we will offer a small menu featuring a rotating host of classic Biergarden eats.  Think Brats, summertime slaw, crispy treats from our new fryer.  Each week we will offer a specially selected Beer Flight featuring our favorite local breweries, and discounts on purchases from our retail Beer Shop.  Also there will be flowers and music in the backyard.



B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN
 

BRUNCH

... coming soon ...

>> May 14th & May 15th, 2022 <<

“Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley” “Vegan” “Vegan Restaurant” “Vegetarian” “Vegetarian Options” “Coffee” “Coffee Bar” “Coffee Near Me” “Best Coffee”

Brewery of the Month : Industrial Arts Brewing Company

I must admit, when I first came across beer from Industrial Arts Brewing Company, I judged the book by its cover. It was late 2016 or early 2017, and I was living in Brooklyn at the time, where there is obviously no shortage of beer. I took a trip to our local beer store, and tucked between the likes of Other Half, Transmitter, and Evil Twin was a new can I hadn’t seen before - neon “Metric” lettering and geometric shapes boldly stamped on a metallic background, and it just looked cool, so I bought it. I was not disappointed. Not long after, it wasn’t just at the niche craft beer stores; it was on the menu at the restaurant I worked in and at the bodega on the corner, and a conversation point with other beer-loving friends. Suddenly, Industrial Arts beer was seemingly everywhere, and in the 5+ years since, their name and reputation have only gotten stronger. And to be clear, that’s not just because of the can artwork; it’s because they’ve continued to produce consistently good, clean beer. 

Given founder Jeff O’Neil’s history, this isn’t a surprise. Not only was he the brewmaster at Peekskill Brewery for several years; he was also the brains behind Ithaca Beer Company’s famous Flower Power IPA, so his talent for beer making is no secret. Now, O’Neil has two successful Industrial Arts brewery/taproom locations to his name, plus a third on the way, and this area is all the better for it. Known primarily for its fresh, hoppy beers that use high-quality ingredients, Industrial Arts Brewing Company has become a mainstay in the Hudson Valley beer scene. 

Although I wasn’t able to speak with O’Neil myself, he has been open about his brewing philosophies in the past, and his beers often speak for themselves. He seems to have an affinity for the process and the gadgets associated with brewing, and always brews with intention. This is most apparent through what Industrial Arts calls its “Core Series,” a group of always available and consistently well-made, well-loved brews (such as Metric, a pilsner, and Power Tools, an IPA) that clearly and humbly represent their style, while staying light, crisp, and crushable. To satisfy the urge to experiment, Industrial Arts also has their “State of the Art” series, featuring small batch brews in styles that are perhaps less well-known to the average American beer drinker (such as their Düsseldorf-style Altbier), or are more in line with current trends (like their NYHG Hazy IPA, which uses all NY state-grown Cascade hops). 

Beyond simply making beer, Industrial Arts has also committed itself to strengthening the Hudson Valley communities that have fostered its growth. Their “Landscape Lager Series” is a seasonal rotation of beers that donates 100% of its profits to local organizations that work to better the physical or social landscape we live in: for Spring, they made a Helles Bock Lager in support of Sustainable Hudson Valley, and just released for this Summer, a Classic Lager in support of Fareground. 

Needless to say, I’m pretty happy I took a chance on a cool-looking can all those years ago, and I’m even happier that I’ve since moved to the Hudson Valley and now work down the road from the Beacon location. It’s been a pleasure to watch Industrial Arts Brewing Company grow, and I’m excited to see what their future brings. In the meantime, I’ll likely spend much of my free time this summer sipping on a Tools of the Trade (or maybe a Torque Wrench, depending on the day). 

Homespun Foods currently has several Industrial Arts beers available in our beer shop:

‘Metric’ Pils (4pk)

‘Pocket Wrench’ Pale Ale (4pk)

State of the Art Series ‘Bière de Garde’ Farmhouse Ale

State of the Art Series ‘Premium Lager’

Or, visit one of Industrial Arts Brewing Company’s taproom locations:

Thursday & Friday, 2-8pm

Saturday, 12-8pm

Sunday, 12-7pm

Garnerville:  55 W Railroad Ave, 25 | Garnerville, NY 10923

Beacon: 511 Fishkill Ave. | Beacon, NY 12508

Weekend Brunch Menu | I Am Beacon Mixer | Dinner Soon | Biergarden News

THIS WEEKEND'S
BRUNCH MENUNOW OPEN @ 9AM
SATURDAY & SUNDAY

BRUNCH
The flowers are starting to bloom in the backyard.  It is such a sweet scene when we open early at 9am on the weekends, and the garden is nice and quiet and crisp to start the day.  That's our subtle way of saying come early and beat the crowds each weekend, we'd love to be part of your weekend routine.  The menu for Brunch this week is down below below, we hope to see you!

I AM BEACON
On May 12th, we are co-hosting an event with I Am Beacon, where people from the community can gather and meet one another and hopefully spur on some new collaborations and creative efforts in our community.  Founder of I Am Beacon, Reuben Simmons, has been working in the community with his non-profit organization since 2012, quietly doing the work to build a more equitable and fair community here in Beacon.  Come support him and the organization, and more importantly, come connect with your neighbors while enjoying good food and drink.

Homespun will provide light snacks and bites, as well as a free first drink for all attendees.  We are offering Wine, Sangria, Beer & Soft Drinks.  Link to purchase tickets and support this awesome organization is right HERE.

BIERGARDEN MONDAYS
Starting on Monday May 16th, Homespun will stay open for a weekly Biergarden night.  We will be open for drinks all day, but from from 5-8pm, we will offer a small menu featuring a rotating host of classic Biergarden eats.  Think Brats, summertime slaw, crispy treats from our new fryer.  Each week we will offer a specially selected Beer Flight featuring our favorite local breweries, and discounts on purchases from our retail Beer Shop.  Also there will be flowers and music in the backyard.

DINNER  --MARK YOUR CALENDARS -- JUNE 3RD
Details to follow, but we are officially opening for Dinner on June 3rd.  We are going to ease out into this, opening just for Friday and Saturday nights to start.  Kitchen will be open from 5-9pm, and we couldn't be more excited about the ideas we are sharing and the dishes we are demoing for the menu.  We hope we can be your dinner spot soon too.

See you this weekend!



B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN
 

BRUNCH

LEMON SCONE - 7
macerated strawberries, vanilla whipped cream

FRISÉE LARDON SALAD - 15
bacon, poached egg, snap peas, chives, mustard vinaigrette, baguette toast

RACLETTE GRILLED CHEESE - 13
charred onion & pickled cherry compote, thyme, sourdough

DUTCH BABY PANCAKE - 15
blueberries, maple syrup, banana pecan crumble
served in a cast iron skillet

POTATO HASH - 14
russet & sweet potatoes, roasted peppers, grilled scallions, green chile sauce, avocado, sunny egg 
served in a cast iron skillet
 

DESSERT

GINGERSNAP POT DE CRÈME 9 - 
lemon curd, blueberries, oat nut crumble
 
STRAWBERRY RHUBARB GALETTE 10 - 
vanilla gelato, salted caramel
 
CHOCOLATE CAKE TRIFLE 9 -
peanut butter mousse, vanilla cream, pecan banana crunch 


 

DRINKS

SHAKERATO 6.5 -
Espresso, Cream, Laurel & Ash Maple Syrup

BICICLETTA 11 -
Sirene Aperitivo, Muscadet, Soda Water

BLOOD ORANGE MIMOSA 11 -
Blood Orange Juice, Prosecco

 

>> April 30th & May 1st, 2022 <<

Follow us on Instagram for Weekly Updates 
@homespunfoods 

EMAIL NEWSLETTER

“Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider” “Dia Beacon” “Dia Beacon Restaurant” “Dia Beacon Café” “Dinner Near Me” “Dinner” “Restaurants for Dinner” “Hudson Valley Restaurants” “Beacon Restaurants”. “Food Beacon” “Private Events” “Private Event Space” “Private Events Hudson Valley” “Hudson Valley Weddings” “Rehearsal Dinner Hudson Valley” “Take Out” “Take Out Near Me” “Catering” “Catering Near Me” “Best Restaurants” “Best Caterer Hudson Valley”

Brunch in Beacon

Here til 4pm today, you can order online as well on our website right here!

B R U N C H  M E N U 
<THIS WEEKEND>

OPEN AT 9AM SAT/SUN
 

BUTTERMILK BISCUITS 9
Baked to Order
Honeycomb Butter, Macerated Strawberries
 

PATATAS BRAVAS 13
Crispy Paprika Potatoes, Spanish Chorizo, Aïoli, Bravas Sauce, Sunny Egg
 

DUTCH BABY PANCAKE 15
Fresh Banana, Maple Syrup, Candied Pecans Served in a Cast Iron Skillet
 

SHRIMP PO BOY 16
Cornmeal Crusted Shrimp, Remoulade, Pickles, Escarole, on Ciabatta
 

RACLETTE GRILLED CHEESE 13
Charred Onion & Pickled Cherry Compote, Thyme, Sourdough
 

DEVILED EGGS 5
Salsa Verde with Parsley, Anchovy & Garlic, Crispy Potato Crumble
 

COOKIE CRUMB CINNAMON BUN 5
With Maple Cream Cheese Glaze

*

SHAKERATO 6.5
Espresso, Cream, Laurel & Ash Maple Syrup
 

BLOOD ORANGE MIMOSA 11
Blood Orange Juice, Prosecco
 

BICICLETTA 11
Sirene Aperitivo, Muscadet, Soda Water

>> April 16th & 17th, 2022 <<


Follow us on Instagram for Weekly Updates @HomespunFoods
 

“Brunch” “Brunch Near Me” “Brunch in Beacon” “Brunch Beacon” “Breakfast Beacon” “Breakfast Near Me” “Lunch” “Restaurants” “Lunch Near Me” “Restaurant Near Me” “Restaurant in Beacon” “Wine” “Wine Bar” “Craft Beer” “Craft Beer Store” “Local Breweries” “Hudson Valley Cider”  

INTERVIEW WITH TWO WAY BREWING'S MIKE O'HERRON

Brewery of the Month — Two Way Brewing — Beacon, NY

Growing up in Rockland County and studying at SUNY New Paltz, the Hudson Valley region has always been a special place for me. In 2018, bored of office life, I started to explore other job options that would allow me to learn more about things I’m passionate about (like beer!). I was offered a management position at a brewery in Boston, but when they told me I had three weeks to move there…I panicked. Where did I see myself living in the future? Did I really want to leave the Hudson Valley? I remembered visiting Beacon and thinking it was a cute town, and when I saw Two Way Brewing was hiring, I jumped at the opportunity.

Working there was one of my favorite jobs and it’s where I first got to know the Beacon community. It’s a chill environment with a variety of different personalities stopping in. Many people coming to and from the train station make Two Way a stop along the way. I can’t remember the last time I stopped in there and didn’t recognize at least one friendly face. Mike O’Herron, the owner of Two Way Brewing, created this space with community in mind and as a former employee and now regular, I can say with confidence that he’s succeeding. And with good beer to boot!

Mike was able to take some time out of his busy days to do this interview with me, and I’m excited to share it with you all-

HEATHER: What made you want to open a brewery? Did you have a background in beer?

MIKE: For me it started as a desire just to have my own business.  I had always wanted to do my own thing even as far back as the end of college.  Initially a brewery wasn't even on my radar and I actually looked into a few other types of business before heading down the brewing path.  I didn't really have a background in beer but my engineering background helped me enjoy the technical aspect of brewing.  It was when I was working as an engineer for Avery Brewing in Colorado that I fell in love with the brewing industry and decided that a brewery was the business that made the most sense.

HB: You were the first brewery in Beacon, what has changed since opening in 2014?

MIKE: Hahaha.  What hasn't changed?  We'll be 8 years in business in September and it was a year of construction before that.  At the time Beacon was right on the cusp.  Since then it's exploded and the change just seems to accelerate every year.  Mostly it's been new buildings and business that have changed, but I feel like the people have too.  Especially in the last two years.  I can't speak for everyone, but I feel like we're seeing a lot of new faces.

HB: Can you share what inspired you to name the place Two Way?

 M: It took leaving and coming back home for me to appreciate the valley in the way I do now.  As a kid I felt stuck and bored, probably like every kid does.  I couldn't wait to get out of here and head west.  When I came back though I realized how much I loved the valley and all that it has.  I really wanted to make that a part of the brewery.  Naming it after the river just seemed right since it was the river that made the valley. 

HB: Your family has a farm in Newburgh, can you share details of what you grow there and if you use any of those items in your recipes?

 M: Ah yes. The farm!  When I was young my Dad ran a small business growing apples and I grew up helping pick and prune and all sorts of other random tasks that need to be done on farms.  (like hand soap from young trees to keep away the deer)   When he passed though I took over some of the apple trees, and now I use them to make our Hard Cider.  At various times we've also had pigs and chickens, but not right now.  Hopefully again one day but right now life is pretty busy so that might have to wait a few years. 

 HB: Can you share more about the process of using your own farm's yeasts?

 M: Once you have the yeast there really isn't much of a process to using it, but finding it in the first place is another story.  That took quite a bit of work.  I found it on some wild black raspberries and grew it up to a quantity I could use in a five gallon batch. I was brewing a delicious beer with that culture, but isolating the characteristic strain was where the real work was.  I built a small microbio lab in a spare bedroom where I could practice sterile technique and I used a pressure cooker to cook up the agar plates I needed.  After a few fails I managed to isolate and grow up the strain that gave the beer its flavor.  Now I use some professional help to keep it frozen so I can go back to it whenever I need to.

 HB: In what ways is Two Way contributing to the community?

 M: One of our favorite activities is to take part in the annual river sweep with Riverkeeper, cause we've been able to be a sponsor, and also attend the actual event. It's a great way to get outside, clean up the shores in Beacon and spend time with my family. We were stoked at the opportunity last summer to craft a completely NY state ingredient beer, using grain sailed down the river by the Apollonia, a carbon-neutral Hudson River sail freight. We also have worked with various farmers, giving them our spent grain for their animals.  Covid has damaged our ability to help with some things, but we really love being a part of the Hudson Valley community, and hope we can keep finding new ways to contribute.

 HB: What has been your favorite beer to brew and drink?

 M: I enjoy brewing stouts the most.  They feel the coolest to mash and stir for some reason.  To drink though I like IPAs a lot.  Shocker!  My absolute favorite is our X1.  That doesn't make an appearance too often though and even when it does it's a little strong for me.  I probably drink the most of the Highlands Haze.  It's juicy and delicious while still being drinkable.

Two Way Brewing is located at 18 W Main St in Beacon, NY. Their taproom hours are:

Thursday 4pm-10pm
Friday 4pm-11pm
Saturday 12pm-11pm
Sunday 1pm-8pm

Homespun’s current offerings in our Beer Store—
Beacon Brown Ale
Confusion (their flagship beer & made with the family farm yeast!)
Devil’s Head Red

WEEKEND BRUNCH AT HOMESPUN

THIS WEEKEND'S
BRUNCH MENU
NOW OPEN @ 9AM
SATURDAY & SUNDAY

B R U N C H  M E N U 
<THIS WEEKEND>
 

OPEN AT 9AM SAT/SUN 

- COFFEE CAKE   8 -
Apple Butter, Walnut Streusel, Vanilla Whipped Cream


- CARAMELIZED ONION DIP   8 -
Topped with Crispy Onions and Chives
Served with Kettle Chips & Baby Carrots


- GRILLED ASPARAGUS TOAST   12 -
Green Goddess, Lemon, Soft-Boiled Egg
on Grilled Sourdough


- DUTCH BABY PANCAKE   15 -
Fresh Banana, Maple Syrup, Candied Pecans
Served in a Cast Iron Skillet


- CRISPY BRUNCH WRAP   11 -
Scrambled Eggs, Black Beans, Avocado,
Mexican Cheese, Green Chile Salsa on Side
Add Carnitas 3
Sorry, No Additional Modifications



DRINK SPECIALS

- SHAKERATO   6.5 -
Espresso, Cream, Laurel & Ash Maple Syrup


- BLOOD ORANGE MIMOSA   11 -
Blood Orange Juice, Prosecco


- SHERRY MARY.  12 -
Tomato Juice, Oloroso, Sriracha


>> April 2nd, 2022 <<


Follow us on Instagram for Weekly Updates @HomespunFoods

“Homespun Foods” “Homespun” “Breakfast in Beacon” “Brunch in Beacon” “Lunch in Beacon” “Restaurant in Beacon” “Dinner Beacon” “Take Out Beacon” “Take Out Nearby” “Restaurant Nearby” “Catering” “Hudson Valley Food” “Wine Bar” “Hudson Valley Restaurants” “Cafe Near Me” “Newburgh” “Catering Hudson Valley” “Private Event Space” “Rehearsal Dinner Space””Hudson Valley Wedding” “Baby Shower” ““Private Dining'“ “Wedding Dinner Spot”

Interview with Charlie Benedetti from Newburgh Brewing Company

As someone who's been in the Hudson Valley 24 out of their 24 years, I have a personal connection to the areas surrounding Beacon. The featured brewery for this month is in a special place for me, Newburgh Brewing Company. I'm super excited to be presenting them to you especially as one of the longest standing brewery this close to Beacon!

Newburgh Brewing has a ton of beers with super fun concepts like the Boss series or their banana fosters beer. Everything from them is truly amazing. A personal favorite is the Nano-Boss IPA.

CW— As one of the older breweries in the Hudson Valley how has the beer industry in the area changed over your time brewing?

CB— More breweries in the area, more competition for shelf space, brewers making different styles to differentiate themselves.

CW— I'm a huge fan of the Buffalo Cream Ale and was wondering if you or your brewers have a connection to Buffalo or is it just an interesting beer that you guys wanted to brew?

CB— No, no one from Buffalo. Wanted to make a beer that was indigenous to NYS, our home state.

CW— What's the creative process for choosing the flavors for the Litmus Test?

CB— Just trying to use different flavors/ food ideas so a pairing can come to reality.

CW— How do you guys get the names for your beer series like the boss series or litmus test?

CB— No scientific formula, just chatting and something pops into someone’s head here at the brewery.

CW— How did the Lagar Than Life series come to be and what can we expect to see from it?

CB— We always made lagers in the past, with the pandemic occurring, we had some more fermentation  time on our hands, hence the lager. Now will do a quarterly one.

CW— Lastly I always like to ask, in your eyes/experience how can a brewery help the surrounding community and what are some of the processes you guys take for the community near you?

CB— Always try to have a welcoming public space/ area. We have been doing all kinds of charitable events since day one. Collaborations with breweries/farmers/local small businesses lets the neighborhood know that you're interested in the roots of the area.

I always love to hear about the processes of brewing from people in the industry and it was awesome to hear from Charlie. I feel that brewing and beer are amazing ways to create community projects in a neighborhood and seeing a level of accessibility is always refreshing, Newburgh Brewing in a lot of ways reflect that and I look forward to working more with them in the future.

Current offerings @ Homespun Foods

NanoBoss

GigaBoss

Cortado

Meet Hudson Hops

Checkpoint Charlie 

Lager than Life Series: Bock

—Chaysen Wylde

Interview with Michael Paul Messenie of DUTCHESS ALES

Interview with Michael Paul Messenie of Dutchess Ales
by Joe Robitaille

We've become really big fans of Dutchess Ales here at the restaurant. This past week we were able to sit down with Michael Paul Messenie from the brewery to tell us a bit about their operation.

JR | As I understand it, you and your partner Tim Lee started your partnership out of a shared passion for beers that you would typically find in England, but are difficult to find here. What is it about English style beers that you and Tim are so drawn to?

MPM | My love for British beer came about from long stints in the UK and finding myself spending a lot of time in pubs from the mid-90's onward. Tim, originally from Cambridge, was a consistent partner of mine on the search for great Real Ales in London. Pubs at that time were a little bit on the slide and found it much more convenient to serve continental lagers and the like to a crowd that have sort of turned their back on Real Ale. Cask Ale's rebirth was really the doing of a movement of great pubs and owners demanding that true British Ale wasn't forgotten about - and in association with groups like CAMRA (the Campaign for Real Ale) Cask Ale was all of sudden seeing more interest. Cask Ale is still a bit 'endangered' but there are certainly enough lovers of it, and breweries in the UK specializing in it to create a vibrant scene. I caught really the first wave of its renewed interest at this time and once I had my first truly excellent, well presented pint of Real Ale, there was certainly no going back, and nothing to me has come close or will come close to a great Ale served in its greatest vessel! So as far as being drawn to something, these great beers are what I am always pining for the most.

JR | Dutchess Ales has a big focus on Cask Ales. What initially drew you to Cask Ales, and what are the benefits from serving from a cask?

As I mentioned before, I was drawn to cask ales in the UK in the 90's when I first had some really great examples at some wonderful pubs that focused on these beers. What I see as the benefit of cask ale is really just the flavor, nuance, and mouthfeel that cannot be compared to a beer that has been forced-carbonated. The cask conditioning produces a much finer and more delicate Co2 that allows the aromas and more subtle flavors to express themselves. This is particularly wonderful to me in more balanced beers that display a tension between malt and hops - beers that don't attempt to overpower you tend to show themselves best in cask.

JR | Can you please describe the process of how a brewer makes a cask ale?

MPM | The main thing that separates the making of cask ale from an ale packaged in keg or can is the additional step of 'conditioning' or allowing the beer to undergo a slight secondary fermentation. There are a few ways brewers do this, but the way that works best for me and allows the most control over the second fermentation is by racking off the beer into a 'primed' cask upon the ale reaching terminal gravity. At this point a small amount of neutral dextrose is added to the empty cask just before the cask is filled from the racking arm of the fermentation vessel. This process is akin to what a 'dosage' does in Méthode Champenoise - the small amount of still active yeast present when the ale reaches terminal gravity consumes that small amount of dextrose, providing enough Co2 during this secondary fermentation to carbonate the ale. The beauty of this natural Co2, and the slow maturity that the ale undergoes as it is conditioning is the secret to the subtle aromas and excellent mouthfeel that cask ale, or 'real ale' has. In the same way there is only one Champagne, there is only one 'real' way to present Ale.


JR | I see that you are also very careful on which restaurants and pubs you sell your Casks to, it is very easy to serve a Cask Ale incorrectly and hurt the delicate nature of the cask ale?

MPM | Indeed. This was sort of a big issue for us back when we were strictly making cask ales, back in 2017-2019. We gave people the benefit of the doubt and just assumed that everyone was pretty well versed in prepping, serving, and maintaining casks, but that was really not the case. I think they had all had good intentions and bought a beer engine to serve Cask to diversify their offerings, but often the cellarmanship was left to maybe a bar employee that never was given the know how to make these beers shine. It is something that takes some getting used to and some basic understanding of maintaining something that is living and evolving, but thankfully I have some amazing customers that really care about this process and my beers really shine at their bars. It's not a huge market obviously, but the people who love this sort of thing like myself are eternally grateful to these barkeepers!

JR | What are some of the differences we might notice between tasting the same beer from cask and can?

MPM | The primary difference is the beauty and ease of the aromas and flavors that you get from a cask ale. I certainly love canned beer as well, and make plenty of it, but it always amazes me at how wonderful my ales (which are all pretty low gravity) show from cask. The can being forced carbonated, even at the low-ish level that I carbonate, can still not give you the full high-fi picture the cask does. I also get more pronounced notes from hops and beautiful esters from yeast that I don't get in can.


JR | What are some of your favorite English Breweries? Any beers you wish were more widely available in our area?

MPM | My favorite breweries in the UK are somewhat by region as beer styles can vary a bit for those really focusing on traditional styles. I love Hattie Brown's Brewery in Swanage, Dorset - they provide Ale to my favorite pub, the Square and Compass in Worth Matravers, Dorset. Long Man in Sussex are a favorite, they use their own local malt and hops and have an incredible sustainable model of brewing. On the slightly larger size, the kind of breweries that manage regional pubs, I love Adnams in Southwold in Norfolk. Thornbridge in Derbyshire are outstanding and sometimes those beers can be found in the US - they have managed to make traditional English ales that push the boundaries and have innovative yet balanced beers that taste amazing on cask.


JR | I'm a really big fan of the Walser Alpine Lager, can you tell us a little about how you make this delicious beer?

MPM | Magic! In reality it's a somewhat complex recipe that I arrived at by trying to find a marriage between two Swiss beers I really liked with a touch of something I was looking for in hop aromatics. The base is an heirloom Pilsner malt that Weyermann make called Barke, it's light in color but wonderfully rich - then there is a blend of 2 varieties of Munich Malt and some Spelt malt that adds a little nutty, chewy quality and a nice bit of head retention. The mash is a single infusion and my yeast is pitched quite cold with a free rise of temp for a few days until we clear diacetyl, then hold at about 60 until fermentation has run its course. I also utilize a spunding valve to capture the Co2 released by carbonation, I love the mouthfeel this gives the beers. From there I crash it and lager for about 4 weeks. Unfined and unfiltered!
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JR | What direction do you see American craft brewing moving in the next five years? What would you like to see more of? What would you like to see less of?

MPM | I'm not quite sure! I'm thinking that one direction that the American craft beer movement is headed towards are more discerning and educated consumers. I think certain brewing trends have pushed things to a level that is somewhat unsustainable in the market and consumers are maybe feeling like they might need to find something that really speaks to their taste rather than it being dictated to by breweries pushing a trend. I'd like to see more craft beer bars installing beer engines for cask ale...the ones that do and do it right have very loyal and thankful customers. I'd also like to see an alternative to the plastic PakTech on 16 oz 4packs, this needs to happen! I'd probably like to see less beer that looks like Orange Juice, but I'm not wanting to deprive people who love them...so maybe they should stick around :)

Homespun Foods currently has four packs available for retail sale by Dutchess Ales, including--

'Walser' Alpine Lager
'Telios' IPA
'Avalon' IPA
'Parallax' Pale Ale
'GB' Pale Ale
'Mizmaze' ESB
'Augur' Porter

Interview with Hudson Valley Brewery's John-Anthony Gargiulo

Hudson Valley Brewery | 'Confetti'

$23.99

Several years ago I was introduced to a group of guys who got together every week for a “beer share.” Everyone invited would bring several craft beers that were often hard to get and we would pass the cans around and try each beer together. It was a lot of fun and a great opportunity to be introduced to new breweries and styles of beer. This is where I first learned of Hudson Valley Brewery with it’s bright and beautiful can designs by Evan Cohen and unique brew styles. These guys told stories of beer release days where they would line up hours before the brewery opened to ensure they were able to get the new cans which would sell out within hours of opening. In the beer community people from all over the country were in search of each new style Hudson Valley Brewery was coming out with. 

During this time I used this as an opportunity to connect with people in LA, Chicago, and beyond to trade beers. I would send them local Hudson Valley beers including HVB and they would send me beers from their local breweries. The hype around each beer release was one most breweries can only dream of and a lot of my curiosity around how local breweries build community stemmed during this time. Some things have changed since (you’ll find out why below) and we are fortunate to have Hudson Valley Brewery now available at Homespun Foods, no waiting necessary.

Founder and President John-Anthony Gargiulo was nice enough to answer some questions we had for him that will hopefully give you all a better understanding of what they’re doing less than a mile down Main Street from us.

Heather: What made you move from LA to Beacon and what was the dream that pushed you to open up your own brewery?

John-Anthony: I was working in LA in the movie business and after a few work injuries and a future that was going to be a lot of the same I didn’t really see a future in that business. So I decided to move back home to Highland to be closer to family, but needed to come up with an idea of what I was going to do for work.  So I decided to move back to the Hudson Valley to open a brewery. I was exploring craft beer in southern California and wanted to bring some of that back to NY.  I moved to Beacon when I started working at The Hop on Main St.  During this time I was looking for locations to house the brewery and it’s when I was living here, I found the building that we are in now. 

H: What does the creation process look like for your more innovative styles of beer?

JA: My Partners Micheal Renganeschi and Jason Synan are the creators of all of our products and their innovation comes from trying to take their favorite nuances from their favorite styles and combining them into an enjoyable drinkable product. 

H: Sour IPAs started becoming popularized after Hudson Valley Brewery's conception. What inspired you to start brewing this style and had you seen anything like it prior to brewing it yourself?

JA: HVB didn’t invent the Sour IPA, but we did create our own process and put our own creativity towards this new style. The inspiration came from playing with fresh IPA and tart sour beer.  What Mike and Jason started to play with was how the fruitiest and sweetness of the hops worked with the tartness of the sour beer.  This allowed them to form the base concepts for our catalog of sour IPA’s. 

H: How is your brewery supporting local agriculture and the community?

JA: This is a big question. Our sour farmhouse program that is housed in our barrel warehouse in Poughkeepsie is almost 100% made up with NY ingredients.  A lot of our malt and wheat comes from Hudson Valley Malt in Germantown that locally sources all of their grains. HVB is supporting our community in a bunch of ways by helping out local non profits like Common Ground Farms and Fareground to raise money and awareness.  We have also set up a mini recycling center at our building and are currently collecting all the clear plastic film for Beacon and bringing to be recycled.

H: How has your brewery been affected by COVID and how have you managed your way through the pandemic?

JA: Of course we have been affected by COVID.  The brewery is a meeting place for people to explore and experience what products that we produce.  A lot of that was taken away from us in 2020 and unfortunately we lost almost half our staff.  Our sales had dropped but a lot of our bills didn’t and without the government’s PPP loans we would of had a much harder time and not sure we could of weathered the storm. Lucky, our customers bailed us out and we switched over to direct mail order and were able to sell beer that way.  We also signed with more distributors in states like Pennsylvania, Massachusetts, Florida and North Carolina to send them some wholesale pallets. Because of Covid, we are reaching more customers than just the ones that come to the brewery. 

H: With so much interest in craft breweries within the states, where do you see the industry as a broad whole moving in the next 5-10 years?

JA: It's hard to tell, but I have always seen the craft beer moving more and more local.  Only a few years ago we were all drinking a lot of beer from California and Colorado.  But that is all changed, we much rather drink something from Obercreek, Saurez, Newburgh, Sloop or Industrial Arts.

H: Is there anything you wish you could change or influence about the beer industry?

JA: Yes, there is a lot we would love to influence and help change in the craft beer industry. We would love to see more respect and  opportunities for women and minorities in our industry. More diversity will always foster more creativity and creativity is the backbone of craft brewing.  We also strive to create a supportive and inclusive environment for our employees.  We employ our front of house employees to work in the factory during the week so they can work more hours and qualify for full time benefits.  Front of house workers need more stability and assurance of income in this for ever changing world. 

H: Of all the many types of beer you've made, which has been the brew you've been most proud of?

JA: This is hard.  I remember trying Ultrasphere for the first time and saying that it was a game changer for us and was going to propel us to the top of the list of sour IPA producers at the time.  I was so proud of the team, it was a magical time. I am also really proud of our lager program. Feel No Way and Say No More are in my opinion the best lagers made in NY. 

John-Anthony, thank you for taking the time to answer these questions! We are fortunate to have many great breweries within the Hudson Valley region and Hudson Valley Brewery is one worthy of admiration and respect. We look forward to seeing what’s to come.


The styles we have available for sale in our shop are currently—

‘Amulet’ Sour IPA with Blueberries and Hibiscus

‘Confetti’ Sour IPA with Grapefruit & Lime

‘Holocene’ Sour IPA with Mango and Vanilla

‘Silhouette’ Sour IPA with Lemon & Lime

‘Soleil’ Sour IPA with Pineapple

Hudson Valley Brewery is located at 7 E Main St in Beacon, NY and their hours are currently Thursday 3pm-8pm, Friday 3pm-10pm, Saturday 12pm-10pm, and Sunday 12pm-8pm if you are looking to try more of their selection.

Holocene, from Hudson Valley Brewery

Interview with Obscure Oscillation

Visham outside of Homespun after making a delivery a few Fridays ago.

Last month we rolled out our new Monthly Beer Subscription, thank you so much to all the people who signed up! If you're interested to read about the subscription offer, click here, to see what we're up to.  

For December, we are offering a variety pack from Obscure Oscillation, a local craft brewery in Poughkeepsie formed by childhood friends Visham Chinkan & Pier Di Camillo, who focus on Belgian-style brewing.

Our very own Chaysen Wylde had the opportunity to interview them last month--
 

To those who know me it comes as no surprise that I'm one to enjoy the smaller and harder to find things, which are great descriptors for our next featured brewery.Working with them has been exciting. It's always fun to see what new beers they bring to Homespun and it's a pleasure to talk to them about what they’re brewing and their process. Luckily I was able to do an interview of sorts with them, getting to know some new facts about their process and community ties.
~ Chaysen Wylde ~


Q: How long have you two known each other? And when/how did brewing become something you both wanted to do?

A:  We've known each other since we were 5 or 6 years old. At that time Pier didn't know how to speak English being that his family migrated from Uruguay, South America.

Around the early years of college we started to brew beer at home together when Pier would come home from college. After brewing for a few years we became more intrigued with the likes of Belgian ales. Pier's old brother would introduce us to a variety of ales from St. Bernardus, Delirium, Piraat, and Scaldis. Around that time there were no hazy ipas and NEIPA. Lactose in a IPA was never really used. As we got older and wiser we started to look at this "beer thing" as more than just a hobby. We started to look into the fermentation process, the water, grains, and fruits that Belgian brewers used. Around the age of 24 we dreamed of starting a brewery with a bowling alley (we bowled at the time). I think we always kept that dream and idea in the back of our heads until 3 years ago when we started the process of starting the brewery, NOW OR NEVER mentality.

Q: Where does the focus on Belgian styles come from?

A:  We have a deep passion for Belgian Ales and not too many local breweries focus on the Belgian style beers. 

Q: How do you guys come up with such cool beer names?

A:  Its an extensive process. We usually try to incorporate some sort of music-oriented/childhood memory themes and/or something related to that style of beer. We like to challenge the minds of our customers. 

Q: With so much interest right now in beers and breweries in the US, where would you like to see the beer world go within the next 5 years?

A: Who knows where the beer world is going in the next 5 years but hopefully keeps climbing. The ideas some breweries come up with is endless. If the next 5 years are anything like the last 5 then we should be in-store for some surprises.

Q: Do you use locally sourced ingredients and how do you feel that doing so could help the community?

A:  As a licensed NYS Farm Brewery we mainly use locally sourced ingredients when available. Locally sourced anything is in high demand and with more local breweries and distilleries emerging the demand for locally sourced products will increase creating more jobs.

Belgian Blonde Ale ‘En Why’ … NY … ENNUI … we don’t know!

Dia Beacon Cafe--

Lots of treats on the new menu at Dia Beacon--

• Find the new menu here--

• Great time to visit the museum

• Local Beers, Wines by the Glass

Thank you for reading!

ARROWOOD FARM BREWERY, by Heather Barr

My first introduction to Arrowood Farm Brewery was at their taproom ‘The Outpost’ located in New Paltz, NY. It’s a quaint spot tucked away off of the main street and they offer a rotating selection of their beers along with a small variety of snacks. This is where I learned about their main property out in Accord, NY.

Winding through the Mohonk mountain roads is where you find the large property of Arrowood Farms. They function as a farm first and brewery second with a focus on farmhouse ales. In addition to the farmhouse ales, they have a diverse lineup of traditional style beers and they use 100% New York State ingredients. They have a beautiful hop-yard on the property, making for a picturesque scene.

I chose them as our first brewery to feature in our beer subscription because of their dedication to using only local ingredients. Their website states they craft “beer from the ground up.” This means there’s a smaller carbon footprint and they are supporting local farmers. “This gives the opportunity to local farmers to grow more profitable grain and diversify their offerings” says Evan Musso, Sales Director. 

Terroir is a term we use frequently in wine that is making its way to the beer world, which describes the land conditions of the area that can be expressed through a beverage. Using quality, local ingredients gives Arrowood’s beer an opportunity to showcase the local terroir of the Catskill and Shawangunk mountains.

From homegrown hops, to honey and yeasts from their bee apiary, Arrowood Farm Brewery is doing cool things. In addition to their craft beer selection, they also handcraft small batch spirits and have a kitchen on-side called The Apiary featuring seasonal ingredients that are locally grown and foraged.

Homespun now carries a handful of their beer offerings. Either stop by here to try out their beers or make the trek over the river to check them out for yourself!

You can sign up for our Beer of the Month Club here, and email any questions to me at heather@homespunfoods.com

Cheers,

Heather
Sommelier & Manager
Homespun Foods

Arrowood Farm Brewery Hours:

Monday, Wednesday, Thursday: 3pm-9pm

Friday, Saturday: 12pm-10pm

Sunday: 11am-8pm

The Outpost Hours:

Monday-Friday: 4pm-10pm

Saturday, Sunday: 12pm-10pm

Snowman Says: Outdoor Dining Is Safer At Homespun Foods

While we miss our adorable cafe tables inside, we do have patio seating outside in the back of Homespun. We agree with the snowman who says outdoor dining is the safest at this point and we are happy to accommodate. Pick-up and to-go orders are the best way to enjoy Homespun in your warm and cozy space, so click here to order online now! Stop in to the store to browse our extensive wine selection and take home a bottle or six! Because you deserve it.

Strawberry Rhubarb Merengue Tarts For Breakfast?

The Strawberry Rhubarb Merengue Tart was available fro Valentines’ Day at Homespun Foods. We have heard back from some customers who saved it and had it for breakfast the next day and we fully approve of that choice.

If we have any left, order online here, or stop in and visit us! Outdoor dining is open for the brave & adventurous!

Red Velvet Cupcakes With Raspberry Cream Cheese For Valentine's Day At Homespun Foods

Treat yourself or your hunny to one (or a few) of these delicious Red Velvet Cupcakes with Raspberry Cream Cheese.

These are available at the counter & go well with a bottle of wine. Especially if you just want to buy a bottle of wine! You can add one of these to-go since you have to order food with alcohol.

Click here to order online now or come in and visit us!