Five limited-edition, rare bourbons from the legendary Old Rip Van Winkle Distillery and Buffalo Trace. Food pairings seasonally inspired and locally grown by Farmer’s Table Executive Chef, Michael Schenk.
Pappy Van Winkle Varietals:
Pappy Van Winkle 10 Year
Pappy Van Winkle 12 Year
Pappy Van Winkle 15 Year
Pappy Van Winkle 20 Year
Pappy Van Winkle 23 Year
With over 34 years of experience, Chef Michael Schenk has an extensive, international culinary background. His career began in Germany, where he honed his craft as a Demi Chef Tourant, Chef De Cuisine and Executive Chef in Michelin-starred establishments, Feinkost Kȁefer and Hotel Königshof. After completing his Culinary Chef’s Master’s Degree from Germany, Schenk served as Chef de Cuisine/Executive Chef at the five-star luxury Hotel Bayerischer Hof in Munich.
Schenk left Germany to broaden his culinary talents in the United States, taking on New York City’s vibrant and demanding palates with the opening of Commonwealth Brewing Company as Executive Chef where he was featured on The Food Network’s Football Sunday Treats segment. As the Executive Chef at New York’s iconic Tavern on the Green, Schenk had the honor of preparing the traditional Pasta Feast for the prestigious New York Marathon. Continuing his tenure in New York, he worked alongside Rick Moonen at the well-known Oceana as the Chef de Cuisine for four years where they specialized in sustainable seafood and seasonal ingredients using local day boat fish.
In 2002, Schenk was tapped as Executive Chef at Wykagyl Country Club in New Rochelle, New York. He went on to run Fresh Meadow Country Club in Great Neck, New York as Executive Chef for nine years. In 2012, he headed south where he led the culinary division at the Polo Club of Boca Raton as the Executive Chef and later at Wycliffe Golf & Country Club in Wellington, where he used ingredients from the club’s private gardens. At the Polo Club of Boca Raton, he oversaw five different restaurants with nearly 100 employees. He implemented conscious cooking at the country clubs in order to please the various dietary preferences and restrictions including clean eating, vegan, gluten-free, vegetarian, low sodium and low fat.
As of September 2017, Schenk joined the Farmer’s Table team as Culinary Director. He brings decades of experience and a fresh take on the restaurant’s health-conscious cuisine, which will in turn creatively enhance the Farmer’s Table’s dining experience