Tastings > Chef Spotlight

Charles Dietrich of The Rosendale Cement Company
Duck Confit Salad


Photo by Lauren Thomas

For Duck
1 Whole Duck
1 Tsp. Cumin
1 Tsp. Star Anise (or substitute Fennel Seeds)
1 Tsp. Dry Mustard
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Kosher Salt
2 Tsp. Chinese Five Spice
2 Tsp. Dark Brown Sugar

1. Preheat oven to 300 degrees.

2. Remove legs from duck.
Peel fat from duck and render it down to liquid over low flame.

3. Mix all spices together and generously season the legs.

4. In a hot pan sear the duck legs.

5. Cover legs, with rendered fat and place in oven for 1½ hours or until very tender.

6. Allow to cool, pull remaining fat from duck legs.

For Roasted Beets
4 Beets
1 Tbsp. Butter
1 Tbsp. Red Wine or Cider Vinegar
Salt and Pepper

1. Wash and peel beets.

2. Cut into a medium dice.

3. In a hot sauté pan, add a tablespoon of butter and toss the beets
until coated. Season with salt, pepper and one tablespoon of vinegar.

4. Bake in oven at 350 degrees for 20 minutes.

For Stewed Onions
1 Tbsp. Butter H 5 Pearl Onions
1 Tbsp. Pickling Spice H Salt and Pepper to Taste

1. Lightly brown the onions in butter and season
with pickling spice and salt and butter.

2. Add water to cover and gently stew the onions.

For Sesame Dressing
1 Cup Olive Oil
½ Cup Sesame Oil
½ Cup Soy Sauce
¼ Cup Rice Wine Vinegar

The Rosendale Cement Company looks cool. The interior, the work of plaster artist Dave Wyncoop, exudes the coolness of a Tuscan villa from its slathered cement walls. The back of the restaurant opens onto a wooden porch, topped with a white canvas awning that blows ever so slightly in the wind, like the sails on a ship. Below the porch, the backyard stretches a hundred feet or so to the berme of the old D&H Canal on the Rondout Creek. The yard, flanked by old elevator doors reclaimed from New York City buildings, contains two floral gardens, a shade garden, and an herb garden, designed by Mary and Tim Cleary. A gunmetal gray Airstream trailer doubles as a juice bar and, according to manager RonDeena Ross, will soon serve light fare as well—soup, sandwiches, and the like—during the day when the restaurant is closed.

Chef Charles Dietrich (formerly of Le Petit Cafe at the Water St. Market in New Paltz), has fashioned a seasonal-based, upscale American-homestyle menu for the 80-seat Rosendale Eatery, featuring such entrees as baked mac and cheese (with sharp cheddar, smoked gouda and mascarpone), meatloaf, double-size pork chop, and barbecue baby back ribs. (No longer will carnivores roam the streets of Rosendale in lamentation!)

The Rosendale Cement Company

419 Main St., Rosendale. (845) 658-3210

Dinner Hours: Thurs.,Sun.,Mon.,5:30pm-10:30pm
Fri.,Sat.,5:30pm-12am. Closed Tues. & Wed.