Oct 10 2020

Phoenicia Diner Cookbook Signing & Tasting

  • 9:00am
  • Kingston Farmers Market, County Courthouse parking lot at entrance on John & Wall Streets

We are thrilled to present a socially-distant outdoor booksigning / author meet & greet with Mike Cioffi from the beloved Phoenicia Diner in celebration of the Phoenicia Diner Cookbook | Dishes and Dispatches from the Catskill Mountains by Mike Cioffi, Chris Bradley and Sara B Franklin.  The event will take place on Saturday, October 10th, 2020 from 9:00am until 2:00pm at the Kingston Farmers Market, located in the County Courthouse parking lot at the entrance on John & Wall Streets and will feature tastings of the diner’s scrumptious Chocolate Chunk Cookies.

The Phoenicia Diner Cookbook launched on March 3rd–just a few weeks prior to lockdown–and we are super excited for the chance to finally give this wonderful book the proper celebration it deserves! Whether you’re local or just passing through New York’s idyllic Catskill Mountains, the revamped Phoenicia Diner is an irresistible must-stop in the region, known for its honest cooking that seamlessly combines classic Americana dishes with reimagined favorites. The Phoenicia Diner is not just a mere token of nostalgia, it is a living, breathing, ever-evolving community gathering spot that has breathed new life into a long-forgotten dusty stretch of Rte 28; as much a beloved local joint as a destination for tourists and weekenders with a dreamy and delicious outdoor scene adapted for today’s pandemic diner.

In The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains (Clarkson Potter | March 3, 2020| $32.50 | Hardcover) you’ll find 85 approachable, soulful, comfort food dishes that are both deeply delicious and full of life-satisfying abundance. The book pairs familiar diner classics such as Classic Buttermilk Pancakes and Homemade Corned Beef Hash with recipes that have become signature dishes on the Phoenicia Diner menu, like the Arnold Bennett Skillet—dishes that reflect the unique mix of cosmopolitan tastes, mountain food culture, local flavor, and a touch of Brooklyn influence.  Chapter and recipe highlights include:

BREAKFAST ALL DAY: Buttermilk Biscuits and Sausage Gravy; Country-Fried Steak and Eggs; Tomato, Chickpea, and Feta Grits
SOUPS, SALADS AND SANDWICHES: Corn Chowder; Roasted Beet and Kale Salad with Yogurt Dressing; Pimento Cheese Patty Melts
HEARTY MAINS AND SIDES: Chicken with Chive-Buttermilk Dumplings; Mini Herbed Meatloaves; Roasted High-Season Corn
PIES, PUDDINGS AND SWEETS: Chocolate-Peanut Butter Pie with Ritz Cracker Crust; Down-Home Banana Pudding; Autumn Harvest Muffins
BEVERAGES: Classic Lemonade; Hot Mulled Apple Cider; Grown-Up Hot Chocolate

The Phoenicia Diner is American in the broadest sense. It is also specifically of Phoenicia, New York, a dot on the map in a narrow valley carved by the Esopus Creek in the Catskill Mountains. With rich essays on the region’s fascinating history and the revival that defines it today, The Phoenicia Diner Cookbook is an evocative love letter to both the area and disappearing diners.



MIKE CIOFFI is the creator and visionary behind the Phoenicia Diner. After a thirty-year career building scenery for television and Broadway shows, he became interested in the restaurant world, and in 2012, he and his family took a leap of faith when the diner opened its doors. Chef Chris Bradley spent two decades cooking in, and running, some of the most renowned restaurants in New York and Washington, DC, before moving to upstate New York. He was chef of the Phoenicia Diner from 2016–2018. He now lives with his family in the Hudson Valley. Co-author Sara B. Franklin is a writer and a professor of food culture and history at NYU’s Gallatin School for Individualized Study and the NYU Prison Education Program. She lives with her family in the Hudson Valley.