Innsider: June 2024


We certainly waited long enough for life to spring up from a long sleep, and for our little slice of heaven to finally turn green. Boy, was it worth it! Our gardens are buzzing with life, and so is our inn: buzzing with activity and the excitement of a new season. Our menus slowly start to showcase new colors as the gardeners begin to drop off young produce; our vases get filled with fragrant flowers as our lavender and peonies start to wake up; and our cocktails feature fragrant fresh herbs from our herb boxes.

All this buzz has gotten to our heads: we’ve decided to offer an exclusive deep discount for our Innsiders, only for this summer! Add a Thursday to any two-night booking in June, July, and August, and you’ll get your Thursday night HALF OFF, plus a $30 credit toward your Thursday night dinner at our restaurant, The Vintage! If you already booked your stay and would like to extend your visit, please contact our guest services team.

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Use the code THURSDAY when making your booking. Please note that this promotion is dependent on room availability.



Field + Supply Mrkt

May 30th – June 2nd


It’s that time again, when food and craft lovers come to see the best handmade items from across the valley: from furniture to pottery, from cashmere to organic cotton; from beauty to beer, the best “makers” gather in a huge festival along the picturesque banks of the Hudson River. Add amazing food and music, and it’s a 3-day event you don’t want to miss.

To learn more, visit their website.





Flower Workshop at Bear Creek Farms

Saturday, June 8th

Bear Creek Farms is nationally recognized as having the best dahlias in the country! Besides the go-to place for florists, wedding planners, and hobby gardeners, it happens to also be a gorgeous farm and home to the founder and flower lover, Debra Kaye. Lucky for us, she opens her farm to the public only a few times a year: to teach full-day workshops and share her knowledge and love of all things “tuber”.

The farm grows thousands of dahlias, peonies, and anemones; and this June, a Peony workshop will include growing/cutting/storing techniques, flower arranging, and a beautiful lunch overlooking the flower fields in full bloom. Its a beautiful way to spend a June day; get your tickets before they sell out!





Summerscape at The Bard

June 20th – August 12th

Bard College puts on a highly anticipated festival of music, theater, DJ dance parties, and art each summer. It’s a zeitgeist of culture, that The NY Times called an “uncompromising source of hits”. They utilize their whole gorgeous campus: a state-of-the-art theater, outdoor sound stages, and world-renowned museum to entertain attendees for a 3-week season. Just a short drive from the inn, make it a must-do this summer: but be warned, tickets go fast. Click here to purchase your tickets.





A PEEK INN-SIDE JUNE: Fruit Liquors From Heimat NY


As you know, our kitchen and bar are on a mission to only use Hudson Valley products at the inn to give guests an authentic Hudson Valley experience. Sometimes, it creates a real challenge, especially in our bar, where classic cocktails can sometimes call for items that just simply aren’t made here. And so, I was THRILLED when I stumbled into Ute Londrigan and her table of delectable liqueurs at last Spring’s Field + Supply MRKT (see details above!) I had been searching, without luck, for a local alternative to Cassis and St Germain for our bar, and my prayers were finally answered!

Using all Hudson Valley fruit, Ute makes rich, aromatic fruit liqueurs using the all-natural recipes of her childhood growing up in Germany, everything from Blackberry, to Rhubarb, to Elderflower, and much more. This award-winning line of liqueurs is now used in our kitchen and in our cocktails. To find out where you can pick up a bottle yourself, visit




  • 2 ounces Isolation Proof Spring Rhubarb Gin (can use a different company, or a floral gin)
  • 1/4 ounces of HeimatNY Rhubarb Liqueur (can increase if you like more “sweet”)
  • 1/2 ounce of lime juice (can play with level of “tart”; but this is what we use at our bar)
  • Tonic


  • Combine gin, lime, and liqueur and add ice.
  • Gently stir just to combine.
  • Top with tonic and garnish with a lime wedge