6387 MILL STREET
RHINEBECK, NY 12572
(845) 876-7077
OWNER: THE BANTA FAMILY; EXECUTIVE CHEF: R. PRESTON FAUST
While the Rhinebeck’s Beekman Arms is the oldest, continually operated hotel in the US (and dates from the pre-Revolutionary period), it wasn’t until the 1990’s that its cozy, hearth warmed restaurant really hit its stride. When Chef Larry Forgione took on the kitchen of the restaurant—then called the 1776 Tavern—this “godfather of American food” introduced a locavorian, New American menu that drew critical praise and helped to pin the Hudson Valley to the national dining map.
Though Forgione has since sold his interests in the restaurant, his successor at the Beekman, Chef Preston Faust, continues the tradition Forgione began back in the ‘Nineties. “I started with Larry and Tony Novales, who was his Executive Chef. I was in the area: I graduated from the Culinary Institute in 2000, and just stayed.” Faust cites the innate beauty of riverside Rhinebeck for his choice to remain in the Hudson Valley. “Especially in the fall; it’s just amazing. We get a lot of ‘leaf-peepers’ here.”
The storied inn, which is said to have sheltered George Washington, Philip Schuyler, Benedict Arnold, and Alexander Hamilton, became a refuge for patriots in 1777 when the British burned New York’s state capital, then just across the River in Kingston. The weathered boards of Beekman Arms now welcome travelers to Rhinebeck who come to visit the Culinary Institute of America or the Dutchess County Fairgrounds and linger to enjoy the picturesque town’s many restaurants and shops.
(SERVES 6)
For the linguine:
1 pound linguine
2 tablespoons extra virgin olive oil
2 shallots, diced
2 garlic cloves, minced
2 pounds jumbo shrimp, peeled and deveined
1 lemon, zested
¼ cup lemon juice (about 2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound fresh ramps (if not in season, Faust recommends using fresh arugula)
In a large pot of water, add salt and bring to a boil. Cook the linguine in boiling water until it’s a firm al dente. Drain the pasta in a colander and reserve.
Meanwhile, place a sauté pan over high heat until it’s very hot. Add a little olive oil, and then immediately add the shallots and garlic. Cook for about a minute until they are just starting to brown. Add the shrimp, and cook them on both sides until they start turning pink. Turn the heat down to medium and continue to cook until the shrimp are nearly cooked through.
When the shrimp are just about done, sprinkle lightly with salt, and grind some pepper over the pan. Add the lemon zest and the lemon juice, then remove the shrimp to a separate plate.
Place the ramps in the pan, and raise the heat. Cover and cook until wilted. Add the linguine and toss well, cooking until the pasta has reached your desired degree of tenderness, adding a scoop of pasta water if the pan becomes dry. When cooked, transfer the linguine into a large serving plate or platter. Arrange the shrimp over the linguine, and add some lemon slices and chopped parsley to garnish. Serve immediately.
