Shelley Boris and Peter Hoffman featured as part of Avenue Magazine's article and photogallery! See the full coverage here
"The toast was for Storm King Art Center's inaugural Summer Solstice Celebration Saturday, an evening of rambling the sculpture-marked fields and sharing a meal designed by local-foods chefs Mr. Hoffman and Shelley Boris (whose Fresh Company runs the cafe at Storm King)."
– Wall Street Journal
Julianne & Brendan's wedding is featured here at Style Me Pretty
– Style Me Pretty
"Boris, chef at Garrison Institute and co-owner at Fresh Company full-service catering, eventually surrendered to the many requests for same from friends and colleagues. The result, Fresh Cooking: a Year of Recipes From the Garrison Institute Kitchen, was published by Monkfish Book Publishing..."
Checkout the rest of the article in Philipstown.info here!
"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
Check out our feature in Philipstown.info on our annual Earth Day Dinner. Special speaker, Nick Groombridge, focuses on population load and how to anticipate for the future. Our menu featured lesser known dishes from the most densely populated areas of the world such as Colombia, China, Brazil, and Africa.
“Cooking and eating are one long science experiment,” says Shelley Boris, a partner in Fresh Company, local chef and co-sponsor of the Garrison Institute’s upcoming Modern Earth Day Dinner.
Excerpt from Philipstowninfo. Get the full article
(Photo by J. Dizney)
Fresh Company cooks the 2014 Ramp Festival at Basilica Hudson!
Read the full article here
– Hudson Register
"Shelley Boris has prepared meals for the Dali Lama,
Checkout the rest of Shelley's interview and a recipe on Poughkeepsie Journal here!
"Shelley radiates passion for want she does and talking to her for even a few minutes’ makes you want to throw
– Beacon Dispatch
"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
Sarah and Carl's wedding, catered by Fresh Company at Blooming Hill Farm, featured on Brides.com's blog!
"..the Garrison Institute, together with its local food partner Fresh Company, hosted an evening of earth awareness combining fine, informal dining with a thought-provoking presentation. Held in the institute’s hallowed dining hall with its monk’s retreat walls and long communal tables, an audience of over 100 enjoyed food derived from as many local Hudson Valley and regional sources as Fresh Company co-owner and executive chef Shelley Boris could summon."
Read the rest of the article here.
Shelley Boris cooks for Salad for President! See the beautiful photos and recipe for a raw asparagus salade here
"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
Check out Hillary Harvey's great article about Storm King Art Center and Fresh Company in Chronogram magazine
What the home cook desires—a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the "Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month."
For the complete radio interview click here
Susan & Aaron's wedding at Blooming Hill Farm is featured here!
– Style Me Pretty
Check out Shelley Boris's recipe in edible Hudson Valley Magazine's Winter 2014-15 issue! Stay warm out there
"The main dining room is filled with long oak tables in three rows. Catering is done by Fresh Company, a local food business that prides itself on serving locally produced fresh and organic foods and seasonal menus. While not every meal is vegetarian, meat is not a staple of every menu."
– The Journal News
"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