Chronogram Announces Dolly’s

"It’s no wonder their sourcing is on point with the owners’ lengthy food industry resumes. “I began my career in the ’80s as a cheese buyer at Dean & Deluca and then went on to work in restaurants,” Boris says. When her children were young, she started a catering business, and then in 1993, she moved up to the Hudson Valley from New York City. Boris’s work experience includes opening restaurants at Garrison Golf Club, Highlands Country Club, and at Storm King Art Center. In 2004, she started Fresh Company with Kimball Gell. Currently, they both run food service at the Garrison Institute and have also co-authored a cookbook—Fresh Cooking Recipes from Garrison Institute. Dolly’s is their first independent restaurant." Read the whole article here.

-Diana Waldron, for Chronogram