The Kitchen

The purpose of the kitchen is to foster connections among local farmers, chefs, processors, bakers, caterers, educators and emerging local food businesses. Kitchen producers can explore new business ideas with minimum capital investment. This allows farmers and food entrepreneurs to add value, prepare foods to-go, and accelerate their businesses directly to the consumer.

The ultimate goal is to empower local farmers by offering their agricultural products to the local community, many of whom have limited access to fresh food. Kitchen producers, in turn, can add value to these raw products, thus contributing to a hub of creative energy around local food. The space and resources allow producers to take their enterprises to the next level, while providing the community with expanded opportunities for local, fresh, healthy food options. The kitchen is also a resource for expanded educational and employment opportunities.

 
 
 
 

Chef Chris Teaches Cooking

(See upcoming Events!)

Owner Christopher Scirico's Italian background has provided him with many opportunities to learn essential kitchen organization and culinary skills at a very early age. He witnessed the importance of small overlooked touches, such as seasoning onions and garlic at his grandmother’s stove. his first sauce was named “Push’s Pomodoro” after his grandfather. He retained a variety of culinary experiences and knowledge throughout the years, which resonated deeply and developed into a lifelong passion. At long last, this lead him to pursue studying Culinary Arts at The State University of New York College of Agriculture and Technology at Cobleskill where he enhanced his skills. There was one course in particular that was the catalyst for founding this business. Chris participated in a menu planning class and was assigned a project to develop a new concept of a restaurant that changed their menu seasonally. A focus of this hypothetical project was also to rely on local farms for ingredients. This project is what ultimately lead him to merge his passions of supporting local business, creating quality great tasting food, and using techniques and recipes heavily influenced by many generations of family before him.


Now Available…

Mei’s Homemade Dumplings

Traditional Northern Chinese Style Dumplings. Every Dumpling is carefully crafted by hand from the freshest locally sourced ingredients when available.

Mei is making her dumplings every Wednesday from 10 - 2 PM. Stop in to say hello and meet Mei.

Handmade & Handcrafted by Mei.

Dumplings now available from our freezer.

INTERESTED IN LEARNING MORE?

Hourly, daily, or monthly space is available at competitive rates well below industry rates.

 

EQUIPMENT AND FACILITIES

What are some of the features that are available to producers and farmers?

The 2,000 sq. ft. Philmont Cooperative facility houses the equipment and licensing needed to make food products for sale at Philmont Cooperative…or around the country!

  • 1200 sq ft Article 20C NYS Ag & Markets licensed kitchen and retail market space with cafe area seating

  • 950 sq ft dry and cold storage with separate punch-in entry door in rear of facility

  • 6650 sq ft outdoor market area with parking

  • 830 sq ft outdoor cafe area with on-site food truck, picnic tables and market umbrellas for 12 seats

  • ADA certified public restroom

  • Vulcan 60SS–10B Endurance Restaurant 10-burner range, gas, 30,000 BTU burners, and 2 ovens

  • Commercial pot filler located to service range

  • Garland/US Range SunFire Convection Oven, gas, double-deck

  • Metro C539–CFC–U3 Series Heated Holding & Proofing Cabinet with adjustable racks

  • Globe SP40 Planetary Mixer, floor model, 40 qt. 304 stainless steel bowl, #12attachment hub

  • Commercial bakers’ speed rack

  • Flash Freeze blast chiller counter top unit

  • Robot Coupe R301 Dice Ultra

  • Curtis coffee brewer, Bunn-O-Matic coffee grinder, and coffee bar area with counter seating

  • Custom built 21 ft run of stainless steel prep tables with roll-in bin capacity, and 12-counter seating for cooking classes

  • 3-bay stainless steel sink 10’ with drainage boards with pre-rinse assembly and pot racks

  • 2-bay stainless steel sink with drainage boards

  • Type I and Type 2 commercial wall canopy stainless steel hoods, exhausts, and makeup air

  • State of the art fire suppressant hood computerized senor assembly

  • 300 gallon grease trap installed outside kitchen

  • Kool-It one door display kitchen fridge

  • Kool-It double door display freezer