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New Web-Site in the Works...
The Basement Bistro will be known as Damon Baehrel at The Basement Bistro. A completely new web-site is currently being developed. We'll post updates here as the process progresses.
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Reservation Backlog...
Thanks to all of our guests that continue to travel from around the country & world to dine with us. We would also like to thank the many of our guests & future guests for their patience & understanding. We have been backlogged with reservation requests for quite some time now. We regret not being able to accomodate many of you on or near the dates you would have liked to join us. As always, we will continue to work on getting seating for everyone that requests we do. It's best to pick multiple days/weeks/months that may work for your & be flexible with seating time. Thanks again for understanding & we look foward to seeing you soon!
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Report From Chef/Grower Damon... ...
For this Summer Week, we're currently "Fully Reserved" Thank you! Waiting lists have been established. Our Summer Grand Tasting Menu changes daily & will feature, but not be limited to the following ingredients: From our Gardens, Property, Greenhouse & Root Room...
Last Asparagus,First Celery Root, Day Lily Blossoms, Assorted Beets, Radishes, First Cucumbers, Peas, Burdock Root, Sumac, Young Leeks, Sweet Purple Scallions, Strawberries, Raspberries, Wild Muhlberries, Wild Black Raspberries. Pink Currants, Rhubarb Flower, Rainbow Chard, Helenor Rutabaga, Jupiter Turnips, Cardoon, Chantanay Carrots, Early Acorns, Dozens of wild & cultivated Herbs, A few of my first Apricots, Blueberries. A tasting of my Homemade Cheeses & Charcuterie. (I love Making my Cheeses & Charcuterie) Naturally, I have to keep many of the ingredients as surprises! Price will be in the range @ $125.00pp.*(Excluding Beverages, tax & Gratuity) A Tasting of Desserts is included with the Grand Tasting Menu. Just a reminder, use of Cell Phones in the dining room of The Basement Bistro is not permitted. Thanks- Chef Damon B.
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Reservations...
Reservations are required and may be made by phone only @518-269-1009. Please leave a tentative reservation message(including the date(s) you're interested in as well as the number in your party & phone contact number) at 518-269-1009. Your reservation is not confirmed until our reservation representative contacts you with availability & seating times. Sorry, no Email or answering machine reservations will be accepted. No same day reservations are accepted. Tables can be reserved a maximum of 6 weeks in advance. When reservations are made more than 1 week in advance, you must re-confirm your reservation by the Wednesday of the week the reservation is for in order to secure the table. Please keep us posted as to changes in your party's number of guests. If your plans change, please call us as soon as possible to cancel your reservation as no shows are devastating to a small restaurant like ours. Tables are held for only 20 minuites, so give us a call if your running late. Thank you for your consideration. Reservation line - 518-269-1009.
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From Earlton to Hollywood...
Chef/Owner Damon Baehrel is one of the invited Celebrity Chefs for the 21th annual Culinay Evening with the Cailfornia Winemasters at Burbank Studios in Hollywood Cailfornia on May 15th 2010. Damon will join over 65 Cailfornia Winemakers & 40 Chefs from around the country for this Gala Benefit for the Cystic Fibrosis Foundation. The event will be attended by 1400 Food & Wine enthusiasts at Burbank Studios.
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Planning Ahead...Reservations...
(Please allow at least 6 weeks to secure a table!)You may leave a "Tentative" reservation on our voice mail @518-269-1009. Please note your reservation request is not confirmed until our reservation representitive contacts you with availability, seating times etc. (Sorry, no Email reservations or same day/week reservations, or reservations left on the restaurant voicemail (518-634-2338) are accepted. (Just a reminder, Cell phone use is not permitted in the Dining Room of The Basement Bistro). An update on advanced reservations - The Basement Bistro is currently "Fully Reserved" Thank You!- Waiting lists have been established.)See "Reservations" on this page for reservation info. Sign up for our Email List (see below for instructions) and we'll keep you posted.
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Summer Days & Hours...
Hours for August's "Summer Grand Tasting Menu" are Dinner most evenings. Specific seating times will apply & vary each evening. Requests for specific seating times cannot be accepted or honored. Our reservation office will inform you of times available on each day. Sorry, due to a large reservation backlog, no same day or week reservations are available.
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Remembering Mom...
As many of you already know, in late March my mother Marjorie passed away. What you may not realize is that a huge part of what I do here year after year was from the inspiration & knowledge my mother provided me with. She got me hooked on growing & gardening for as long as I can remember. She was a true "Master" of anything she ever tried. Words cannot describe how much we all miss her & will be forever grateful that we had the chance in our lifetime to call her Mom & Nanny. With Spring upon us, the Phoebes, Peeper Frogs, Wood Ducks, Crocus, Dafadills, Tulips, Sorrel, Chives, Tiny Rhubarb & all the other beautiful things we dream of all winter to return, we pause and say ... We love you Mom! Happy Spring!
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Sign up on our EMail List...
Simply eMail us (Beth@sagecrestcatering.com) with your eMail address and we'll keep you posted on all of the "Happenings..."
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James Beard Foundation "Chefs & Champagne" 2007...
Chef/Owner Damon Baehrel of The Basement Bistro has been invited to the annual "Chefs & Champagne" event July 21, 2007 at the Wolffer Estate & Winery in the Hamptons. This year's honored chef is Charlie Trotter from Chicago, who along with the James Beard Foundation, is celebrating the 20th anniversary of his renowned self-named restaurant. Damon was invited by Chef Trotter & the foundation, when they became aware of his 29 Zagat rating, the highest in the country. 700-800 food enthusiasts & media from around the country are expected to attend.
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Damon Baehrel - Executive Chef