Garrison Institute diners:
"I cannot give enough praise to convey my personal and professional appreciation."

"I particularly enjoyed the dishes that were prepared with local food sources, for example the greens were outstanding, and probably the freshest and best green’s I have had in ages."

"… the main entrée’s were amazing."

"Your staff was very professional in both their presentation and menu selections."

"I know how labor intensive it is to produce vegetarian dishes which are made from whole foods. ...I appreciated it with every mouthful I ate during the retreat and the memory of it lingers in my heart."

Fresh Company Clients:
"It was all wonderful." — Deborah

"Thank you! The food was perfect, the presentation superb."
— Francie

"…everything was so delicious and different, which is what I wanted." — Lou

"The food was all very artful and delicious and was well-received by everyone there." — Lynn

"…this was the best party Beacon has seen in years, if not ever. Your legend just continues to grow and grow. " — Sam

"Deb and her staff were absolutely fantastic . — Janet

"The party was great, and the food was fabulous! " — Lee Ann

"… the octopus for our wedding was fantastic." — Daniel

Press 2002 – 2004:
"A fine dinner indeed…careful preparation of the fresh local and organic produce this kitchen uses whenever possible resulted in attractively presented, savory fare." — The New York Times

"My favorite kind of menu: thoughtfully seasonal, flexible, varied and luxurious but not fussy…an excellent meal with a breathtaking view — a rare treat to dine so well outdoors, a winner all around." — The Journal News

"Boris, formerly of Manhattan's Dean and Deluca, has created a menu of New American cuisine using seasonal, local and organic products when possible… I don't believe that you can go wrong with any choices from Boris' menu of appealing dishes…"
— Poughkeepsie Journal

Press 2004 – 2006:
"An estimated 200 people showed up on the grounds of the institute on Jan. 19 to discuss "The River and the Bounty of Creation” and to taste local farmers’ products, like winter root vegetable salad and onion soup.”
— The New York Times — 1/29/06

"Dia: Beacon is also becoming known as a haven for good food…At the museum’s second anniversary party Saturday night, 400 art-world insiders …tasted the local bounty in dished prepared by Shelley Boris of Fresh Company”
— The New York Sun — 5/17/05

"Warhol inspires Dia Benefit in Beacon…For dinner, cookbook author Barbara Kafka worked with Garrison, New York-based Fresh Company to create a menu rich with local sustainable ingredients from the Hudson River Valley.”
— BiZBash New York — 5/05

"Shelley radiates passion for want she does and talking to her for even a few minutes’ makes you want to throw a party."
—Beacon Dispatch — 3/05