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©Jane Beiles Silverman was brought in as the executive chef to manage the food program at the aptly named River Pavilion, an open-sided structure offering panoramic views of the Hudson, and eventually at the year-round restaurant that will be housed in Cordts Mansion. Despite his formal French training, Silverman is not restricting himself to bistro classics. “I think my French background is great because it gives me technique that is always valuable. But I totally am not making French food,” he clarifies. “I am just trying to take all of the contacts I ve made over the years with farmers, a lot of whom are up here, and make good food.”

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