Thank you!
Your support is sustaining the future of local news in our communities.

Brunch at Troutbeck: Black Emmer Pancakes

Brunch at Troutbeck: Black Emmer Pancakes

Black Emmer Pancakes by Chef Vincent Gilberti at Troutbeck.

Jim Henkens

At Troutbeck, every meal is an experience, but Sundays have taken on a special charm with the highly anticipated return of brunch. Impeccably sourced, plentiful, elegant yet approachable, and immensely satisfying, the brunch menu reflects the essence of Troutbeck’s culinary philosophy. Available every Sunday, brunch complements the existing offerings of three meals a day, seven days a week, all open to the public.

The culinary program at Troutbeck is led by Executive Chef Vincent Gilberti, who honors the natural landscape through thoughtful and seasonal cuisine. “We launched brunch in February,” said Chef Vinny, as he’s affectionately known. “It’s been a goal of mine to add brunch since returning to Troutbeck as executive chef last year. Before my time here and before the pandemic, we had a bustling and fun brunch program, and while we’ve all returned to ‘normalcy,’ brunch was something we wanted to get back in the mix.” Chef Vinny hails from the Hudson Valley and brings with him a wealth of experience from some of New York City’s most celebrated restaurants, including Pulino’s, Battersby, and Dover. After a stint in San Francisco’s SPQR, where he honed his pasta-making skills, Chef Vinny has returned to Troutbeck with a renewed passion for the farm-to-table philosophy.

Troutbeck’s brunch celebrates the best of local and seasonal fare in an environment that is both elegant and welcoming. Said Chef Vinny, “We serve both in-house guests and our local community, which is very important to us. We love seeing familiar faces who return week after week.” Reservations can be made via the website at troutbeck.com/eat-drink/or by calling 845-789-1555.


Black Emmer Pancakes

by Chef Vincent Gilberti at Troutbeck

(This recipe highlights the local/regional purveyors where they source their ingredients. )

Ingredients — Yields 8 to 10 pancakes

1 Cup Black Emmer Flour (Wild Hive Farm)

1 Tablespoon White Granulated Sugar

½ Teaspoon Baking Powder

½ Teapsoon Baking Soda

½ Teaspoon Salt

½ Cup Sour Cream (Ronnybrook Farm)

½ Cup Milk (Ronnybrook)

1 Egg (YundWell Pastured Poultry)

4 Teaspoons Melted Butter

Vegaline or PAM cooking spray, as needed

Optional: Maple Syrup (Laurel & Ash Farm)

Seasonal fruits: Strawberries, blueberries, peaches, etc.

Directions:

1. In a large mixing bowl, combine and mix all dry ingredients.

2. In a second large mixing bowl, combine and mix all wet ingredients.

3. Fold in the wet ingredient mix into the dry ingredient mix in three increments (using 1/3 of the wet mix at a time). The batter should have a lumpy consistency.

4. Let batter rest for 10 minutes.

5. Heat a non-stick pan over medium heat. Spray with non-stick spray.

6. Working in batches, add pancake batter (1/2 cup) at a time. Cook until you start to see the batter bubbling (about one and a half minutes) and the bottom is golden brown.

7. Flip the pancake and cook the other side until golden brown, the pancake rises slightly and is cooked through.

8. Serve warm with Maple Syrup and Fresh seasonal fruit.

Latest News

Benjamin Franklin’s glass armonica comes to the Berkshire Opera Festival

Dennis James plays the glass armonica in Colonial costume.

Dennis James

In the early 1760s, Benjamin Franklin was one of the most popular people in the world. The writer, printer, inventor and electricity pioneer was known throughout the British Colonies in America, as well as in Europe, as a respected intellectual and diplomat. While we know him as one of the Founding Fathers of the United States, he spent almost a third of his life in Europe. Eight of those years were spent in France, working to secure support from the French military during the Revolutionary War. But before that, he spent 18 years in England as a diplomatic representative from the colonies.

It was during that time when Franklin first witnessed a musician play a series of glass bowls by wetting his fingers and drawing them across the bowls’ rims. The sound was haunting and otherworldly — like nothing he, nor anyone else, had ever heard before. But as Franklin was transfixed by the sound, he saw what many great innovators see when witnessing something new: inefficiencies. The musician was moving all over the place, working far too hard to make these angelic sounds. So Franklin went about fixing the problem.

Keep ReadingShow less
More than movies: Jeremy Boviard found his calling at The Moviehouse

Jeremy Boviard, General Manager at the Moviehouse in Millerton.

Annette Stover
There’s something special about sharing a story in a room full of other people.
— Jeremy Boviard

Spend a few minutes talking with Jeremy Boviard about movies and you’re likely to forget what time it is.

Ask about a favorite film and he’ll happily explain the first time he saw it, how it was made and why it matters. One story leads to another. His enthusiasm is infectious. For Boviard, movies are far more than entertainment – they’re one of the best ways people connect.

Keep ReadingShow less
The mycelial web of nature, creativity, science and magic at Berkshire Mushroom Festival

Presenters at the 2025 Berkshire Mushroom Festival.

Daniel Shankin

“Mycelium is Earth’s natural Internet,” says mycologist Paul Stamets. He also calls fungi “the grand recyclers of the planet” and says, “Fungi are the interface organisms between life and death.”

If that sounds like a pretty good argument for paying more attention to what’s happening under your feet, the Berkshire Mushroom Festival is hosting a weekend made for you.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

From grave to stage: “Zombie Prom” lights up the Sharon Playhouse

(From L to R) Jakob Kerr-Lucero (Jake), Charlotte Wise (Candy), Richie Crane (Joey), Brianna Vivace (Coco), and Vivian Burnham (Stage Manager) in rehearsal for Sharon Playhouse’s “Zombie Prom.”

Michael Kevin Baldwin

Jonny is dead. He’s also still dating Toffee. And he has every intention of making it to the prom.

That’s the basic problem at the heart of “Zombie Prom,” the gloriously campy musical comedy coming to the Sharon Playhouse Aug. 21-23.

Keep ReadingShow less
The flood that changed Winsted forever
Jack Lutris presented “Inundated” Connecticut’s Great Flood of 1955 at the American Mural Project in Winsted.
Jack Sheedy

The flood of 1955 was more than a natural disaster for Winsted, Connecticut. It was a defining event that changed the town forever, according to historian Hamish Lutris, who discussed the flood and its aftermath during a presentation Aug. 7 at the American Mural Project.

“For Winsted, this is really the operative event in their post-World War II history,” Lutris said. “Winsted, for better or worse, has never really been the same since that flood. Half of Main Street got kind of wiped out.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.