ROB HANDEL

chef, forager, teacher

I’ve had a passion since childhood to create. Farm-to-table long before it was a buzzword. Creating everything from soaps and textiles to meals designed around locally sourced and foraged foods.

I am currently the executive chef at The Bees Knees Cafe, a farm to table cafe located on Heather Ridge Farm, an Animal Welfare Approved farm that raises grass fed and pastured meats, poultry, eggs, and honey. We're available to cater private events and curated dinner parties using locally-resourced, seasonal foods. Special consideration is taken for gluten free and paleo diets, vegetarian meals may be prepared by request. 

In addition to weekly brunch and lunch offerings, we organize a monthly "Supper Club" at the farm. This is a five or six course tasting dinner crafted with our own meats and complemented by locally grown and foraged produce, herbs, and flavors. I also teach monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels. For more information about the tasting dinners and cooking classes, please visit the Heather Ridge Farm website HERE

Please take a moment to review a sampling of my work on these pages.

Back to All Events

Supper Club

Supper Club is a monthly tasting dinner that allows me to share what’s growing in the fields, forests, and meadows around us with a small number of curious diners. Featuring a range of foraged, preserved, and fermented products paired with the grassfed meat and pastured poultry raised at Heather Ridge Farm, it’s a culinary experience not to be missed. Reservations required, call 518-239-6234. Full menu and pricing to follow.

Earlier Event: October 19
SUNY Cobleskill Culinary Extravaganza