Chef’s Table At Binksberry Hollow

Enjoy a highly curated culinary tour of the bounty in Western New York

A truly special, highly interactive and curated culinary event puts you right in the middle of the action.

  • Chef Steven Binks custom culinary tasting menu for your exclusive private event

    With 40 years of experience as a professional chef specifically in the event space, a custom designed hyper-locally sourced menu is sure to wow your gueasts.

  • Farm to Table Experience

    Binksberry Hollow is a full-working farm that supports sustainable practices and humane animal treatment. Our net work of local farms allows us to always have the freshest ingredients for custom designed menus.

  • Endless Food

    With over 40 years of event catering experience the food never stops coming endless options and varieties to make our chefs table a special night out.

  • Multi Course Tasting Menu

    8 courses are served to feature and focus on local ingredients and live wood fire cooking.

  • One Of a Kind Event

    We have over 40 years of experience catering and creating one-of-a-kind signature events. Our Chefs table is where our new experimental dishes are born and shared more often than not, for the first time.

Food & Beverage

At Binksberry Hollow we don’t believe in doing standard menus for any events. At our chef’s table, we push the boundaries and experiment with the local bounty that’s available at the time. Our 40-acre farm is where we raise beef, poultry and pork and our partnerships with over 20 farms in Western New York allows us to source and curate a hyper-local signature event sure to wow your guests.

With 40 years of experience as a professional chef with a specialty in catering and events, there is no culinary concept that is out of the realm of possibility for Chef Binks and his team.

Chef Steven Binks takes you on a culinary adventure

  • Acclaimed Chef Steven Binks will customize a multiple-course tasting event.
  • Locally sourced food….served on our gorgeous in-house selection of china & glassware.
  • You aren’t just a spectator – you’re right in the middle of the action
  • Beer, Wine, Specialty Cocktails, and Premium & Top Shelf Liquors are Available.
  • 40 years of experience creating one-of-a-kind custom signature events.
  • Specializing in hyper-locally sourced ingredients traditionally cooked over a wood fire

It’s all about the food … not ego

  • Specialty items that are approachable, but yet not commonly found, are frequently featured
  • Advanced culinary techniques and concepts are applied but in a palette pleasing way
  • Plate presentation and aesthetics are expanded but flavor is not sacraficed
  • Signature drinks that are on the cutting edge but fun
  • A relaxing, non-intimidating and friendly environment where ideas and concepts are exchanged
  • Specializing in hyper-locally sourced ingredients traditionally cooked over a wood fire
  • No questions are left unanswered or technique un-explained.

How To Reserve the Chef’s Table At Binksberry Hollow

We would love to create a one-of-a-kind culinary adventure for you and a small group of your friends.

Our chef’s table is strictly limited to a maximum seating of 10 guests.

We serve 6 to 8 courses minimum and the event takes 2 to 3 hours minimum.

This is a prix fixe tasting menu, that we absolutely guarantee when you are finished, you will be stuffed. We don’t really do traditional tasting menus. Courses are very filling which is why we need 2 to 3 hours to serve this event.

Price ranges from $100-$150 per person depending on the final menu and beverage selection.

There is an event minimum of $1000 for the Chef’s Table

Dates are extremely limited

If you have some questions or would like to go over details through email or a quick phone call we would be happy to help. We can always book a Chefs Table consultation after we get some of your initial questions out of the way. We will not hold any dates or book any events over the phone or through email … we’re old school like that.

Click the button below to reach out.

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