Day 1: 

9am: Pick up and Departure at Five Leaves

1pm: arrival, ice breakers, cocktails

3pm - workshop

6:00pm- Dinner

9:30pm - Bonfire and stargazing.

Day 2:

9:00am - Breakfast

11am: Lake day (Lunch, snacks and bevy provided)

4pm: Return to site (nap time)

7:00pm - Dinner

10:00 pm - Ghost stories and s'mores 

Day 3:

9:00am - Breakfast and relax

12:00pm - Everyone goes home

The Chef

Matthew Yee is a chef from New York City. Born and raised in both a Chinese and Jewish home, he explores the intersection between these two cuisines. With a diverse professional background that includes food science and farming, he is now shaping his cooking identity through Queenies, where he is developing his own culinary style, playfully referred to as "Chewish Cuisine

Location: Pine Plains

Pine Plains is a small, picturesque town in New York’s Hudson Valley, nestled between rolling farmland, quiet lakes, and the foothills of the Taconic Mountains. It has the feeling of a place untouched by rush—where historic buildings line the modest town center, and dairy farms, fields of corn, and stretches of woodland define the landscape. Stissing Mountain rises in the distance, offering hikes with sweeping views, while Stissing Lake is the community’s summertime heartbeat for swimming and paddling. Though small, Pine Plains has a strong sense of character: farm stands, family-owned shops, and a growing food and arts scene make it a destination for those seeking a slower, more grounded rhythm of life.

The Chef: Matthew Yee

someone we now consider a dear friend. He came as the sous chef to an event we did with Char back in the day, and since then, he’s become one of Treetop’s best buddies. He’s always down to roll with the punches and never fails to do it with a smile. He absolutely crushes it when it comes to the wok—ask around, and people will still be talking about the fried shrimp he cooked on Labor Day.

—

a chef from New York City. Born and raised in both a Chinese and Jewish home, he explores the intersection between these two cuisines. With a diverse professional background that includes food science and farming, he is now shaping his cooking identity through Queenies, where he is developing his own culinary style, playfully referred to as "Chewish Cuisine

The food: 

Continental breakfast on Saturday and Sunday morning 

Lunch on Saturday

Friday and Saturday night dinners

lots of snacks

The drinks: 

Specialty drinks, beers, wine, and of course N/A bevys all weekend long. 

Amenities on location:

• Combostable toliet

• Dogs Allowed