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BenGableSavories, 17 Central Square, Chatham, NY (2026)

05/26/2026

Good Morning Chatham!!

Great to see you all last Saturday, it turned into a lovely Memorial Day weekend! the menu will stay the same for this week.

Asparagus is looking especially good and Samascott Farm is our go to. The vegetable quiche is filled with asparagus, spring onion, a little lemon zest, a bit of tarragon and a handful of parmigiano reggiano. The ‘other salad’ is very green with steamed asparagus, creamy flageolet beans, cucumber and artichokes, sweet roasted red peppers add punch and lots of fresh chevil with shallot vin over Blue Star lettuces. In sandwich world, asparagus and hard boiled egg with pea shoot pesto, cucumber and aioli on baguette is a winner.The meat sandwich is Calabrese salami with fresh mozzarella, giardiniera, arugula and aioli on baguette. The minestra is light and brothy and topped with spinach pesto. New lasagne is al bianco, aka white with béchamel, a little funky with taleggio cheese and filled with spinach, sweet peas, spring onions and mushrooms. Insalata di patate was a hit last summer and it is back. Sesame noodles are here to stay as is our roast chicken and special salad. And lastly, Yundwell eggs are back!!

As always, Michael will be taking your calls beginning at 9am.

05/19/2026

Good Morning Chatham!!

Here we are approaching Memorial Day weekend. Lots of springy deliciousness on the menu for this week. Asparagus is looking especially good and Samascott Farm is our go to. The vegetable quiche is filled with asparagus, spring onion, a little lemon zest, a bit of tarragon and a handful of parmigiano reggiano. The ‘other salad’ is very green with steamed asparagus, creamy flageolet beans, cucumber and artichokes, sweet roasted red peppers add punch and lots of fresh chevil with shallot vin over Blue Star lettuces. In sandwich world, asparagus and hard boiled egg with pea shoot pesto, cucumber and aioli on baguette is a winner.The meat sandwich is Calabrese salami with fresh mozzarella, giardiniera, arugula and aioli on baguette. The minestra is light and brothy and topped with spinach pesto. New lasagne is al bianco, aka white with béchamel, a little funky with taleggio cheese and filled with spinach, sweet peas, spring onions and mushrooms. Insalata di patate was a hit last summer and it is back. Sesame noodles are here to stay as is our roast chicken and special salad. Rhubarb lovers we’ve got a hand-pie I think you’ll like. And lastly, Yundwell eggs are back!!

As always, Michael will be taking your calls beginning at 9am.

05/11/2026

A little late on the Mother’s Day post. This is my mother Marcia, days after my birth. I and this photo will soon be 70 years old! So grateful that we had the opportunity to grow old together. Beautiful to have the time to know her as a person and not only as my mother! Cheers to you Marcia Joy!!

05/06/2026

Just a reminder that we are on break and will post a new menu on Tuesday May 19. Ciao for now!

04/28/2026

A good morning to all!

After this week, we will be taking a little downtime. The next menu will post on May 19, just in time for Memorial Day weekend.

For the first week of May, our menu stays the same. Minestrone is back. Sometimes a big warming bowl of vegetables with some cute anelli pasta is just the thing. Add a nice drizzle of evoo and some grated parmigiano and you’re headed to heaven! The new sandwich is polpettone aka, Italian meatloaf on ciabatta with provolone, tomato butter and arugula, a hearty sandwich for this weather that’s all over the place! Ignoring the chilly weather, sesame noddles are here to stay. Our take on the classic uses springy udon noodles, creamy sesame dressing, scallions and fujikake, so addictive! Spring spinach from Blue Star Farm joins, scallions, fresh dill and cheddar for our vegetable quiche. Roast Chicken welcomes spring stuffed with fresh tarragon, thyme, spring onions, lemon and garlic. The “other salad” this week is lentil, with new potatoes, red and chioggia beets, hard boiled egg, cucumber and radish over mixed lettuces with mustard dill dressing. And our old favorite, merguez carrots with hummus, feta and cilantro on baguette returns.

Pea, mint and pecorino ravioli joins the list from Via Ravioli. So good! These little parcels are packed with spring flavor. Four minutes in boiling water and dressed with melted butter and some thinly sliced scallion and pecorino black pepper makes for a quick and satisfying meal.

Seville Orange Marmalade, a new addition from Mimi Beaven will brighten your mornings. This is a fan favorite and limited. Most all of the jam’s, jelly’s and marmalades are made of locally grown ingredients, many grown in Mimi’s garden, are slowly simmered at their peak.

Michael will be taking your calls beginning at 9 o’clock. Have a wonderful week!!

04/21/2026

A good morning to all!

A couple of updates for this week. Minestrone is back. Sometimes a big warming bowl of vegetables with some cute anelli pasta is just the thing. Add a nice drizzle of evoo and some grated parmigiano and you’re headed to heaven! The new sandwich is polpettone aka, Italian meatloaf on ciabatta with provolone, tomato butter and arugula, a hearty sandwich for this weather that’s all over the place!

Ignoring the chilly weather, sesame noddles are here to stay. Our take on the classic uses springy udon noodles, creamy sesame dressing, scallions and fujikake, so addictive! Spring spinach from Blue Star Farm joins, scallions, fresh dill and cheddar for our vegetable quiche. Roast Chicken welcomes spring stuffed with fresh tarragon, thyme, spring onions, lemon and garlic. The “other salad” this week is lentil, with new potatoes, red and chioggia beets, hard boiled egg, cucumber and radish over mixed lettuces with mustard dill dressing. And our old favorite, merguez carrots with hummus, feta and cilantro on baguette returns.

Pea, mint and pecorino ravioli joins the list from Via Ravioli. So good! These little parcels are packed with spring flavor. Four minutes in boiling water and dressed with melted butter and some thinly sliced scallion and pecorino black pepper makes for a quick and satisfying meal.

Seville Orange Marmalade, a new addition from Mimi Beaven will brighten your mornings. This is a fan favorite and limited. Most all of the jam’s, jelly’s and marmalades are made of locally grown ingredients, many grown in Mimi’s garden, are slowly simmered at their peak.

Michael will be taking your calls beginning at 9 o’clock. Have a wonderful week!!

04/14/2026

A good morning to all!

It’s warming up a bit, thought maybe we should have chilled sesame noddles this week. Our take on the classsic uses springy udon noodles, creamy sesame dressing, scallions and fujikake, so addictive! The balance of our menu stays the same.

Spring spinach from Blue Star Farm joins, scallions, fresh dill and cheddar for our vegetable quiche. Roast Chicken welcomes spring stuffed with fresh tarragon, thyme, spring onions, lemon and garlic. We have two soups this week. Cauliflower soup is a purèe and topped with a swirl of bright pea shoot pesto. Northwind Farms chicken kielbasa with butter beans and kale is a delicious meal in a bowl. The “other salad” this week is lentil, with new potatoes, red and chioggia beets, hard boiled egg, cucumber and radish over mixed lettuces with mustard dill dressing. We are roasting pork tenderloin in the style of Chinese Char Siu/bbq pork for a sandwich on baguette, with sesame-soy cabbage slaw and spicy mayo. And our old favorite, merguez carrots with hummus, feta and cilantro on baguette returns.

Pea, mint and pecorino ravioli joins the list from Via Ravioli. So good! These little parcels are packed with spring flavor. Four minutes in boiling water and dressed with melted butter and some thinly sliced scallion and pecorino black pepper makes for a quick and satisfying meal.

Seville Orange Marmalade a new addition from Mimi Beaven will brighten your mornings. This is a fan favorite and limited. Most all of the jam’s, jelly’s and marmaldes are made of locally grown ingredients, many grown in Mimi’s garden, are slowly simmered at their peak with just enough sugar to bring out their best. Obviously perfect on morning toast, but do try with fresh cheese, on a sandwich or take that vanilla ice cream to another level!

Michael will be awaiting your calls beginning at 9 o’clock. Have a wonderful week!!

04/07/2026

A good morning to all!

A bunch of changes for this week. Spring spinach from Blue Star Farm joins, scallions, fresh dill and cheddar for our vegetable quiche. Roast Chicken welcomes spring stuffed with fresh tarragon, thyme, spring onions, lemon and garlic. We have two soups this week. Cauliflower soup is a purèe and topped with a swirl of bright pea shoot pesto. Northwind Farms chicken kielbasa with butter beans and kale is a delicious meal in a bowl. The “other salad” this week is lentil, with new potatoes, red and chioggia beets, hard boiled egg, cucumber and radish over mâche lettuce with mustard dill dressing. We are roasting pork tenderloin in the style of Chinese Char Siu/bbq pork for a sandwich on baguette, with sesame-soy cabbage slaw and spicy mayo. And our old favorite, merguez carrots with hummus, feta and cilantro on baguette returns. All else stays the same.

Pea, mint and pecorino ravioli joins the list from Via Ravioli. So good! These little parcels are packed with spring flavor. Four minutes in boiling water and dressed with melted butter and some thinly sliced scallion and pecorino black pepper makes for a quick and satisfying meal.

Seville Orange Marmalade a new addition from Mimi Beaven will brighten your mornings. This is a fan favorite and limited. Most all of the jam’s, jelly’s and marmaldes are made of locally grown ingredients, many grown in Mimi’s garden, are slowly simmered at their peak with just enough sugar to bring out their best. Obviously perfect on morning toast, but do try with fresh cheese, on a sandwich or take that vanilla ice cream to another level!

Michael will be awaiting your calls beginning at 9 o’clock. Have a wonderful week!!

03/31/2026

A good warm Tuesday morning to all!

No changes this week, but I will remind you frittata is available and feeds a crowd for your Easter brunch. A whole frittata will serve eight people and also freezes beautifully. The vegetable frittata is roasted butternut squash and spinach with gruyère. For meat eaters, we have Kinderhood Farm Mexican chorizo, with potatoes, onions and sweet peppers. and of course there are our “famous” crème fraîche biscuits.

Matzo Ball Soup returns. Tender matzo balls, flecked with dill and chives floating in golden chicken broth with spring peas, carrots and celery makes for a warm and satisfying bowl of goodness, holiday or not. Another cause for celebration is our bright and sunny carrot soup, topped with a swirl of pea shoot pesto to keep you cozy for the weekend. Turkey and black bean chili is back. Straight up is yummy or dress it up with a squeeze of lime, a dollop of sour cream, sliced avocado or maybe some rice and since it’s the weekend, why not all!!! We are roasting a bevy of beautiful vegetables until a little charred and jammy and piling them over tender, toasted farro, topped with shaved parmigiana and parsley salsa verde. Lovely on its own or accompanying our roast chicken for an easy meal. The vegetable sandwich is roasted tandoori spiced cauliflower, with cucumber raita and bright green chutney on baguette.

A number of you have caught on to Via Ravioli, but for those that haven’t given them a try, they are quite delicious. Made in small batches by our friends in Coxsackie they are perfectly light and delicate, very Italian. Ravioli stuffed with beet & chèvre make for an easy meal when sauced with sage and butter. Cacio e Pepe, the classic Roman pasta dish as a ravioli, also just right with butter, a dusting of pecorino and more black pepper. And the perennial favorite, spinach and ricotta, just add your favorite tomato sauce. New addition to Mimi’s jam menu is Seville Orange Marmalade. This is a fan favorite and limited. Get’em while available. Phones open at 9!

BenGableSavories

05/26/2026

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05/11/2026

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