fbpx vie magazine subscribe button

A Bespoke Experience

Troutbeck leads the way

by emme martin | Photography by Matthew Mancuso

At Troutbeck, the goal has always been to provide guests with an authentic experience. It’s a unique place situated at the eastern edge of the Hudson Valley in Dutchess County, New York. Here, the surroundings contain a particular type of magic that enhances restoration to the fullest. The countryside views and the hiking and fishing opportunities are the first clues of Troutbeck’s idyllic environment. However, a quick Google search will reveal a rich history that implies more than your average estate-turned-inn. It continues to be a place of intention many years later.

Executive chef and culinary creative director Gabe McMackin

The property began as a private estate built in 1765 by the Bentons, a prominent agricultural family from New York. Dinner parties at the estate often saw the likes of Mark Twain, Henry David Thoreau, and Ralph Waldo Emerson stopping by. When Colonel Joel Spingarn and his wife, Amy, bought the estate in the early 1900s, it evolved into a refuge for writers, poets, creatives, and social justice advocates. Sinclair Lewis, Ernest Hemingway, Supreme Court Justice Thurgood Marshall, and President Theodore Roosevelt were among these distinguished guests.

The Manor House at Troutbeck was built in 1919 as a residential property but has been carefully updated to meet modern standards.
Today, Troutbeck continues to honor its legacy as a creative refuge, welcoming everyone who desires to get away for a bespoke experience. One of the ways it does this is through its locally sourced menu by Chef Gabe McMackin, the previous chef-owner of The Finch restaurant in Clinton Hill, Brooklyn, where he earned a Michelin star in his first year of operating. McMackin brings a deep understanding of hospitality and virtuous cooking to the table at the inn. To him, good food comes down to a simple philosophy: if you respect the food, it will respect you.
Dishes and flavors at Troutbeck’s restaurants depend on the season and what is available locally. The chef and his team have formed strong relationships with farmers and markets in the area, ensuring the freshest ingredients year-round.
To McMackin, the art of producing a respectful meal requires support from the entire community. It begins with the seasons, which advise the farmers on what to grow. Then, these growers put considerable care and time into their crops that directly reflect the land. “Forming relationships with the local farmers is essential to understanding the food you consume,” McMackin says. Their connection to local vendors in the Hudson and Harlem Valleys allows Troutbeck’s culinary staff to offer guests the purest form of nourishment in true farm-to-table style. It also reinforces the concept of food as a collective experience.
The grounds at Troutbeck convey rich stories from years past, and new ones continue to be written all the time.
Dishes and flavors at Troutbeck’s restaurants depend on the season and what is available locally. The chef and his team have formed strong relationships with farmers and markets in the area, ensuring the freshest ingredients year-round.
The chef explains that energy is preserved in the food thanks to its brief journey from the ground to the table. “When you pick something, the energy changes. It may lose density, water, etcetera.” Therefore, the more straightforward the transportation method, the more alive and fresh the food tastes and the better it is for the consumer. Planning the menus at Troutbeck is a celebration for McMackin. First, his team takes inventory of what is available locally and goes from there. He explains his process as creating meals that make “special sense.” For example, he enjoys honoring the richness of color in the fall or the spikes of green in the spring. In the wintertime, warm barbecues give guests a sense of comfort. The relevance to the seasons and local fare connects guests to the moment and place in a profoundly holistic way—“the way,” as McMackin describes.
Dishes and flavors at Troutbeck’s restaurants depend on the season and what is available locally. The chef and his team have formed strong relationships with farmers and markets in the area, ensuring the freshest ingredients year-round.
The multiple dining outlets at Troutbeck offer different menus depending on the occasion, as any fine curator of experiences would suggest. So, a watermelon salad or lobster roll complement an afternoon by the pool, or perhaps some Pointy Snout caviar with a bottle of champagne will be on the lineup. The Pool Grill may be the most relaxed of Troutbeck’s dining options, but it does not hesitate to enrich an already sublime moment with something luxurious. Special occasions or romantic date nights are in store in The Dining Room, which seats seventy-six and serves breakfast, lunch, and dinner. But of course, for the most intimate nights, in-room dining is always a possibility.
Chef McMackin enjoys embracing nature and bringing people together through food.
When McMackin explains his secret to Michelin-star quality hospitality, he underlines the importance of genuine synchronicity between the staff and guests. When the team works together, the sanguinity is contagious. “The employees look for the same experience as the guests,” says McMackin. Everyone has a similar mission: to feel connected to each other and the land.
The Quonnie Bay oysters with snapdragon mignonette at Troutbeck are prettier than the average plate of mollusks.
Each guest room at Troutbeck is different from the next, thoughtfully located in existing structures that have been updated to meet modern standards. The Manor House contains seventeen guest rooms with charm and novelty throughout. There are also the Benton Cottage and the Garden House, which each include four bedrooms and elegant amenities, such as sumptuous Frette linens promoting the most restorative sleep of one’s life. The property is meant to feel like home—a full-circle connection to its earlier days.
Troutbeck’s menu offers an abundance of vegan and vegetarian options.
Nothing is rigid at Troutbeck. Even the wellness center is versatile; the studio may hold a yoga class one day and a dance class the next. Letting go of expectations lends a feeling of levity as guests wander through the beautiful Hudson Valley and come back to sit by the fire.
Guests travel near and far to experience the menu at Troutbeck, and it is easy to see why.
The grounds at Troutbeck convey rich stories from years past, and new ones are written all the time. “The kind of experience guests have is up to them,” McMackin says, and the staff is happy to facilitate whatever that may be. So, whether they come for a relaxing getaway from the frantic city, a work conference, or to recharge their creative juices, everyone is invited to experience the unrushed way of Troutbeck.

— V —

To learn more about Troutbeck or to book your stay, visit troutbeck.com

Read Responsibly

December 2023, Holiday Issue, Christmas, VIE Magazine, Lisa Burwell, Cover, Gift Guide, Holidays
Marisol Gullo, Not Too Shabby, Home, Decor, Interior Design, Santa Rosa Beach, Churchill Oaks
VIE Magazine September 2023 Jay Mercado
VIE Magazine - The Art & Design Issue November 2021
VIE Magazine January 2021 Special Commemorative Edition
VIE Magazine September 2020 Wanderlust Issue, Fancy Camps, The Idea Boutique
VIE Magazine August 2020 Art & Culture Issue, Nathan Alan Yoakum Art
VIE Magazine - Architecture & Design Issue - July 2020
VIE Magazine - Decor and Home Issue - June 2020
VIE Magazine May 2020 Entertainment Issue, Leslie Odom Jr
VIE Magazine - April 2020 Culinary Issue
VIE Magazine March 2020 The Fashion Edit, VONDOM, Alys Beach Fl, Digital Graffiti, Tres Chic, isidro dunbar Modern Interiors, Digital Graffiti Festival
VIE Magazine February 2020 Health & Beauty Issue
VIE Magazine - Travel Issue - January 2020 - Tanzania Safari Cover
VIE Magazine - Women's Issue - December 2019 - Tina Brown Cover
VIE NOV19 Goodness Issue
VIE Magazine, September 2019 Art & Culture Issue, Paul Hanninen
VIE Magazine - August 2019 - The Architecture and Design Issue
VIE Magazine - July 2019 - The Artist Issue
VIE Magazine - June 2019 - Fashion Edit
VIE Magazine - May 2019 - Culinary Issue
VIE Magazine - April 2019 - The Health & Wellness Issue
VIE Magazine - Special Entertainment Edition - March 2019
VIE Magazine February 2019 Luxury Homes & Technology Issue with Robbie Antonio of Revolution Precrafted
VIE Magazine - January 2019 - Southern Sophisticate Issue Cover
VIE Magazine - Special Anniversary Travel Edition - December 2018
VIE Magazine - The Goodness Issue - November 2018
VIE Magazine - The Art & Culture Issue - October 2018
VIE Magazine - Home & Garden Issue - September 2018
VIE Magazine - August 2018 Animal Issue
VIE Magazine - July 2018 Architecture & Design Issue - Subscribe to the magazine!
VIE Magazine - June 2018 Travel & Tech Issue
VIE Magazine - May 2018 Couture Issue
VIE Magazine - The Culinary Issue - April 2018 Cover - Chef James Briscione and Brooke Parkhurst
VIE Magazine - The Entertainers Issue - March 2018
VIE Magazine - February 2018 Destination Travel Issue
VIE Magazine - January 2018 Health & Beauty Issue
VIE Magazine, The Sophisticate Issue, December 2017
VIE Magazine - November 2017 Art & Culture Issue
VIE Magazine - October 2017 Home & Garden Issue
VIE Magazine | September 2017 | The Stories and Storytellers Issue
VIE Magazine - The Adventure Issue - August 2017
VIE Magazine - July 2017 - Art & Artist Issue
VIE Magazine - The Voyager Issue - June 2017
VIE magazine 2017 March-April Cover South Walton Fashion Week
VIE Magazine - January/February 2017 - The Health & Beauty Issue
VIE Magazine - Nov/Dec 2016 The Sophisticate Issue
christian siriano vie magazine september october 2016 vie magazine
the modern minimalist issue
the culinary and couture issue march april 2016 vie magazine
the voyager issue alys beach vie magazine january february 2016
cultural issue vie magazine november december 2015
home and garden issue vie magazine september october 2015
the art and style issue vie magazine july august 2015
the wedding issue 2015 May June vie magazine
the food and fashion issue vie magazine march april 2015
the travel issue vie magazine january february 2015
the music issue vie magazine 2014 november december
The Animal Issue vie magazine september october 2014
the home and garden issue vie magazine july august 2014
the wedding issue vie magazine may june 2014
emeril lagasse food and fashion vie magazine
the men's issue january february 2014
the music issue november december 2013 vie magazine
the home and garden issue 2013 october september
the wedding issue vie magazine july august 2013
the artist issue may june 2013 vie magazine
the food and fashion issue march april 2013
the men's issue january february 2013 vie magazine
The Holiday Issue
the love issue july august 2012
the all american summer may june 2012
the entertainment issue march april 2012
the fashion issue vie magazine winter 2011
the home and garden issue vie magazine fall 2011
the anniversary edition vie magazine summer 2011
the wedding issue vie magazine spring 2011
vie magazine the holiday issue 2010 Dec
vintage swimsuits vie magazine 2010 Fall
judith march designer vie magazine summer 2010
wedding giveaway vie magazine spring 2010
holiday gift guide vie magazine winter 2009
emarketing explosion vie magazine fall 2009
tribute to mother's day vie magazine summer 2009
james and robert redford vie magazine spring 2009
zz top vie magazine fall winter 2008
project dreams vie magazine new york fashion week
Sign-up for VIEmail

Sign up for VIEmail