Threefold Café offers tasty, satisfying, reasonably priced meals and snacks, featuring both vegetarian and meat/fish options every day. Most dishes are made using locally grown organic and biodynamic ingredients. Threefold Café carries on a tradition of food and fellowship that began with the Threefold Vegetarian Restaurant in New York in the 1920s, followed by nearly eighty years of providing meals to guests and residents of the Threefold Community.
The Café is open 8:00am–2:30pm on school days, and on select weekends and evenings for special events on campus.
Community Supported Bakery
Join our Community Supported Bakery and enjoy delicious freshly-baked gourmet breads from Threefold Café every week, at a bargain price. Join for the month or the season, and receive a variety of breads including Multigrain, Golden Sesame Semolina, and other seasonal specialties. Our 100% organic flour is locally milled in the Hudson Valley.
Part of the proceeds from the program will support other community organizations including The Pfeiffer Center and Eurythmy Spring Valley.
Click here to download a schedule, order form, and full details, or call or stop by the Café.
Green Meadow School Lunch
Threefold Café is pleased to provide hot lunch service to the lower school of Green Meadow Waldorf School. Parents, click here to get the current lunch order form. To be notified when each new menu is available, click on Join Our Email List (to the left) and request the School Lunch Alert.
Let us help make your event a success! Click here for the Threefold Café catering menu.
Location and Parking
Threefold Café is located in Threefold Main House, 285 Hungry Hollow Road, Chestnut Ridge, NY. Telephone: 845-352-3130. Ample parking can be found behind Holder House; turn off Hungry Hollow Road at the sign for Orchard Lane/Holder House.
Threefold Café Is on Facebook
Click here to visit the Café's Facebook page.
Chef Anthony LoPinto
Anthony’s cooking career began at age five, helping his mother in the kitchen. After receiving his degree in Culinary Arts from the Culinary Institute of America, Anthony worked in New York City for many years under such noted chefs as Gray Kunz, Daniel Boulud, David Bouley, Steven Santoro, Rick Lakkonen and Craig Shelton.
Seeking a deeper understanding of his ingredients, Anthony then went to work at the Asbury Village Natural Farm C.S.A. in western New Jersey, where he was introduced to biodynamics. “After working a season on the farm I got a better understanding of food and a full experience of true flavors. The qualities of the product that we were giving to the shareholders were truly amazing,” he says.
Anthony completed the Pfeiffer Center's One-Year Part-Time Training in Biodynamics.