After a handful of successful pop-up weekends last fall, Thai Baan has taken up residence at Tenmile Distillery in Wassaic. The Thai kitchen is run by married couple Chef Arunee Pakaraphag and Jason Jeffords III, who bring decades of restaurant experience to the project and a deep commitment to flavorful, regionally rooted food.
The idea for Thai Baan took root while Jeffords was doing sales for Tenmile Distillery in Manhattan. When the distillery’s former food vendor stepped away for a few weekends, Jeffords and Pakaraphag jumped in, cooking Thai food for a short series of pop-ups. The response was immediate. Eliza Dyson and Joel LaVangia, cofounders of Tenmile, loved the food and recognized the potential—and the need—for more diverse cuisine in rural Dutchess County. After a few conversations, the couple made the decision to leave New York City and relocate to the Hudson Valley to launch Thai Baan as a full-time project.
Pakaraphag, who goes by Runie, draws inspiration from her upbringing on a rice farm in rural northeastern Thailand, where she was the youngest of eight children. As a child, she spent afternoons alongside her father and brothers tending the fields, forming a deep connection to the land and its flavors. After graduating from hospitality school, she moved abroad for work, eventually cooking for her Thai colleagues during off-hours at luxury hotels in Dubai, Oman, and the UK. These late-night meals grew into informal gatherings, where homesick coworkers came for the taste of dishes they missed.
The menu at Thai Baan is focused and intentional—classics are executed with care, and there are frequent nods to Pakaraphag’s upbringing. Standouts include the Massaman short rib curry ($34), a rich, warming dish made with braised beef, sweet onion, carrot, potato, and peanuts; and pad kapraw moo ($22), a fiery pork stir-fry with Thai chili, bell peppers and sweet onion. Vegetarian-friendly options include sautéed eggplant basil ($20) and green curry with eggplant and bamboo shoots ($20), while starters like curry puffs ($14) and tom kha kai ($11) round out the experience. Jeffords and Pakaraphag will soon add whole grilled fish, steak, and prawns to the menu when a wood-burning grill fires up.
At the bar, Tenmile’s cocktail program complements Thai Baan’s menu with a creative mix of house infusions and herbal twists. The Regina George, made with jalapeño vodka, cucumber, and lime, offers cooling heat, while the Chai in the Coconut balances vodka with chai spice and house-made coconut crème. The distillery’s full whisky lineup is also available by the glass, in cocktails like the tropical Highland Bird or as part of curated flights ($30 to$40).
The name Thai Baan refers to the tradition of Thai home cooking—baan means “house” or home” in Thai—but for Pakaraphag and Jeffords, home isn’t just a place—it’s the people you eat with, talk with, and drink with.
Thai Baan is open for lunch and dinner Thursday through Sunday inside Tenmile Distillery in Wassaic.
