Checking In: Klocke Estate’s Executive Chef Becky Kempter

Klocke Estate is quite the hot destination. Set over 160 acres, this “soil-to-glass” distillery in Hudson, NY, has become nothing less than a must-visit. Eat atop the estate’s hill while gazing out at views of the Catskills while you try some of the freshest and, it must be said, most delicious food you’ll find anywhere.
We asked Executive Chef Becky Kempter what makes Klocke Estate such a remarkable standout. She had answers.

What’s the single-most innovative item on your menu?

First and foremost, we’re a brandy distillery, so our menu has been conceived to pair well with not only wine but also brandy and vermouth. We also cook with that brandy and vermouth quite a bit, in both savory and sweet applications, which is one of the things that makes our food so unique.

What dishes are repeat favorites among guests from across the region?

Klocke Estate was conceived with the idea of distilling spirits that marry the local terroir with old-world methods of Cognac and Calvados. We approach our food in the same way, which may be why the dishes that lean more traditionally French and pair well with wine and brandy have been popular. People love the roasted duck with our red vermouth. The most popular dessert pairing right now is our local apple tart with aged Calvados.

How would you characterize the typical Klocke guest?

The team that created Klocke Estate are curious, adventure-seeking and lovers of great food, spirits and nature. It’s no surprise, then, that the people who visit us share those same qualities and enjoy having a beautiful meal, touring the distillery and tasting our brandies and vermouths, and taking in a sunset over the Catskill mountains on our patio with a cocktail.

What have you learned recently that has inspired or challenged you?

I’ve learned just how important a team is. The job market right now is very challenging, but we really took our time and created a team that truly believes in our Klocke ethos of quality in all aspects of the Estate. Our most important hiring rule: “no jerks.”

What’s the best thing about your job?

I’m so grateful to be operating in a community that values quality, locality and seasonality in food and beverage. Working alongside an organic and regenerative agriculture operation and ambitious distillery has also been eye-opening and exciting to get to know.

Beyond the expected use of New York’s produce (apples), is there anything that’s distinctly New York that you use in your cooking that we’d be actually surprised by?

Probably not so surprising, but definitely distinctly New York: the location for Klocke Estate was chosen because of the unique terroir of the Hudson Valley, which is one of the things that makes our brandy and vermouth so special. That same terroir informs all of our food: we work with as many high-quality local farms as possible, using what’s in season and delicious. Luckily, there’s an abundance of amazing vegetables, fruit, meat, cheese and dairy nearby—not to mention loads of talented craft beverage producers to work with.