Sustainability - Farm-to-Bar

FESTIVÁL Cafe is committed to sustainable, wholesome, local fare. Both our culinary and mixology programs celebrate seasonality, locality, and a 'Farm-to-Table' ethos. Below is a summary of what we are excited about. Furthermore, we use no toxic seed oils in all of our cooking. Our fried foods are cooked in 100% peanut oil and all other oils used are olive oil.
 Each dish reflects our ethos of providing a delightful taste experience while supporting environmental stewardship and healthy living.
Check out our partner farm Bluestem Botanicals, which routinely grows specifically for the cafe. 

 

The mission of Bluestem Botanicals is to connect people with plants for food, for medicine and for a more resilient collective future. 
Founders Linda Shanahan, MSN, RN (an herbalist and registered nurse) and Eric Vander Hyde (an herb farmer and controls engineer) value ecology over economy and people over profit.  They envision a world in which people live in support of and in balance with the natural systems they depend on.
  • Local Lettuces & Seasonal Vegetables: We prioritize using local greens and seasonal vegetables in our salads and dishes. By sourcing from nearby farms like Stone Barns Center for Food & Agriculture in Tarrytown, NY, we reduce carbon emissions related to transportation and support community agriculture. This ensures that ingredients like our spring zucchinis and roasted squash are as fresh and nutrient-dense as possible.

 

  • Seafood Choices: Our East Coast oysters, wild Jonah crab claws, and Alaskan salmon are sourced from fisheries that follow sustainable practices, such as those supported by Montauk Seafood Company in Montauk, NY. We aim to serve seafood that is rich in essential omega-3 fatty acids and harvested to preserve ocean biodiversity and marine ecosystems.

 

  • Heritage and Free-Range Poultry: The buttermilk fried chicken and other poultry-based dishes feature birds raised in free-range environments, sourced from Goffle Road Poultry Farm in Wyckoff, NJ. These birds are raised without antibiotics, promoting animal welfare and providing our guests with lean, high-quality protein.

 

  • Artisanal Cheeses & Local Charcuterie: We celebrate the craft of local cheesemakers and charcutiers like those from Cato Corner Farm in Colchester, CT. These small-batch products, exceptional in flavor, contribute to the preservation of local food traditions and economies.

 

  • Organic Eggs: Our commitment to wholesome ingredients is exemplified by our use of organic eggs from Happy Eggs Farm in Kinderhook, NY. These farms ensure natural living conditions for hens, resulting in eggs higher in beneficial nutrients and free from synthetic hormones and pesticides.

 

  • Honey and Maple Syrup: We use Catskill honey and maple syrup sourced from Catskill Provisions in Long Eddy, NY. These natural sweeteners are produced in ways that respect and preserve our precious bee populations and forest ecosystems.

 

  • Herbs & Spices: We harness the flavors of fresh herbs and bold spices, such as those from Hudson Valley Herbs in Germantown, NY. Ingredients like rosemary, black pepper, and dill are known for their antioxidant properties and are sourced from growers prioritizing sustainable farming practices.

 

  • Grass-Fed Beef: Featured in our Festival Nachos and Pulled Beef Short Ribs, our beef comes from cattle that graze freely on grass, such as those at Hawthorne Valley Farm in Ghent, NY. This method promotes animal welfare and results in meat lower in saturated fats and higher in key nutrients like omega-3 fatty acids and antioxidants.

 

  • Wild-Caught Seafood: The Jonah crab and other seafood items on our menu are wild-caught from sustainable fisheries, such as those supported by Greenpoint Fish & Lobster Co. in Brooklyn, NY. This method supports healthy ocean ecosystems and ensures the long-term viability of marine species.

 

  • Wild Mushrooms: The wild mushrooms in our flatbreads are foraged sustainably, promoting biodiversity and forest health. These fungi, sourced from Mushrooms Naturally in the Hudson Valley, are celebrated for their earthy flavors and are an excellent source of protein and fiber.

 

  • Heritage Grains: Pearl barley and other ancient grains found in our bowls are cultivated using traditional practices, like those at Wild Hive Farm in Clinton Corners, NY. These grains are nutritious and support sustainable agriculture by maintaining soil health and crop diversity.

 

  • Avocados: The avocados we use are rich in healthy fats and vital nutrients. We source from growers who practice water conservation and soil preservation, ensuring that our avocado toast is as good for the planet as it is for our health.

 

  • Citrus Fruits: The lemons and other citrus fruits that brighten our dishes are sourced from groves that minimize water usage and avoid harmful pesticides. Their zest and juice add flavor, vitamin C, and antioxidants to our dishes.

 

  • Root Vegetables: Sweet potatoes and other root vegetables are inherently sustainable crops. They require less water and have lower nitrogen needs than other vegetables, making them a staple in our environmentally-conscious menu.

 

  • Organic Dairy: The Welsh cheddar and feta cheeses used in our dishes come from dairy farms like Ronnybrook Farm Dairy in Ancramdale, NY, which prioritize organic feed and humane animal treatment. This results in dairy products free from synthetic hormones and antibiotics.

 

Each plate we serve reflects our commitment to these principles. By choosing Festival, our guests participate in a movement that honors the harmony between gastronomy and the environment, experiencing the pure, vibrant flavors that come from responsibly-sourced food.