In this first in a series of interviews by Irving Farm to the brilliant food and drink professionals we work in partnership with, we take a minute with Jacob Griffin, chef and Man Behind The Farm Stand at our Dutchess County, NY neighbors Crown Maple and Madava Farms.
Tell us about the Farm Stand at Madava Farms, and how it fits in with Crown Maple?
The Farm Stand at Madava Farms is our Café and visitor hub at the Sugarhouse. It is open year-round on weekends for lunch, tours, nature walks, private dinners and many other activities. I prepare a weekly menu utilizing our farm produce and other ingredients grown by local farms in the Hudson Valley.
The forests at Madava Farms produce our quality Crown Maple Syrup. When the sap stops running, the rest of the forest & farm come alive. We grow our own produce for The Farm Stand in our 6.5-acre chef’s garden. And just like our syrup, we work hard to produce unique and high quality fresh produce and turn it into great tasting food.
How did you get started in the food and beverage industry?
Like many chef stories begin, I was always cooking up my own creations at home as a child. However, mine began in the northern state of Alaska where the growing season is extremely short and the main entrée for many families is a moose-roast.
My first food and beverage position was for a catering company working front of the house my first year of college. It wasn’t long that I moved to the kitchen and started mixing baked goods and prepping food for our large events. The chef there pulled me aside one day and recommended I consider changing my major and going to culinary school.
With the help of my best friend, I applied and was accepted at the Culinary Institute of America in Hyde Park, New York. This is where I began a career which opened up many amazing opportunities for this Alaskan.
What are you most excited about/interested in about what you guys are doing at Crown Maple and the Farm Stand?
At Madava Farms, I get to combine my two favorite things: sweets and local fresh produce. For many, sweets and veggies don’t always go together right away, but our maple syrup is the perfect natural sweet balancer. And better, the veggies come from our own garden right outside of our sugarhouse. If I run out of thyme or basil, I grab some shears and head out to the garden.
How does coffee fit into your menu?
Coffee fits in two ways: it is the last taste and aroma the guest experiences from a farm-fresh meal. The cup must be well-balanced, flavorful and leave your palate fresh and light in order to ensure a great meal.
Second is my Crown Maple Latte. It is perfect marriage of quality espresso & great maple syrup. I serve just as many maple lattes as I do coffees during the sugaring season.
I love using Irving Farm because they share the same characteristics we have for our syrup and food: sustainability, high quality standards and support of local businesses.
What coffee are you currently serving?
This season I selected the Santa Isabel – Guatemala. I chose this coffee because of its fresh earthiness in the aroma and aftertaste. It pairs well with our use of farm-fresh ingredients. I am also one of those people who can smell some of the oddest things in coffee, and this particular origin, I love the subtle taste of pumpkin seeds and multi-grains.
Thank you, Chef Griffin!