The Part-Time Gallery Attendant enforces rules and regulations as necessary to assist visitors and protect the collection. Located on the Fishkill Creek in Beacon NY, these luxury accommodations reside in former. The position requires teamwork and knowledge of Dia:Beacon’s collection as well as Dia Art Foundation’s history, mission, and sites. Roundhouse Beacon is the stunning result of a painstaking rehab. The Part-Time Gallery Attendant is responsible for providing a positive, professional, and safe environment for Dia:Beacon visitors to explore the collection. This is a year-round position, but the work hours will fluctuate seasonally based on the museum’s hours of operation. Occupying a former box-printing factory on the banks of the Hudson River, the contemporary art museum spans nearly 300,000 square feet and welcomes more than 100,000 visitors a year.ĭia:Beacon seeks a part-time Gallery Attendant to work 3–4 days a week including weekends and most holidays. Don't have a sweet tooth? Try the hand pies stuffed with curried potatoes and peas, or her savory bread pudding of the day.Located in Beacon, New York, Dia:Beacon presents Dia Art Foundation’s renowned collection of art from the 1960s to the present as well as special exhibitions, new commissions, and public programs. Ridesharing Fare Estimates Alternative transportation options MORE INFORMATION Dia:Beacon The Roundhouse at Beacon Falls Other popular routes DRIVER. Cinnamon rolls, chocolate chip cookies, mini pistachio bundt cakes and French macarons are some other products that stand out.
DIA BEACON FREE
Although it doesn't have the exact same crusty exterior of a traditional baguette, the inside is moist and chewy with a relatively open and airy crumb structure (nothing at all like some of the brick-like gluten free bread you find in the supermarket). Dia: Beacon is located on the banks of the majestic Hudson River in Beacon, NY in a former Nabisco box-printing factory and has helped to transform the city. In particular, the gluten-free baguette is a baking triumph. Wheat is substituted with different combinations of grains like sorghum, amaranth and rice flour, to name a few. After years of experimentation in her home, owner Carley Hughes created dozens gluten-free flour blends, each catering to unique recipes and products. Specialties: Located in a former Nabisco box-printing factory, Dia Beacon presents Dias collection of art from the 1960s to the present as well as special exhibitions and public programs. The goal of the bakery is to create desserts that taste just as delicious without wheat flour, and despite the tricky nature of gluten-free baking, Ella's Bellas hits the nail on the head. The foundation’s primary focus is on works from the 1960s onward. This museum was conceived as a space for permanent to long-term installations. If I didn't tell you, you might not ever know, but Ella's Bellas bakery is 100% gluten-free. Dia Beacon opened in 2003 in a former Nabisco box making factory along the Hudson River, about a ninety minute drive north from New York City. For a side, skip the sweet potato chips and stick to the hand-cut French fries.Ĭoconut and caramel macarons at Ella's Bellas Bakery. For a heartier bite, order your burger with an egg ( The Egg Head, $10.50) or the Classic Big ($10.50), which stacks two of the quarter-pound patties. An official Path Through History Site The 16-foot-high ceilings, sawtooth skylights, and 300,000 square feet of interior space in a former Nabisco box-printing plant make an appropriate setting for Dia: Beacon in Beacon and its remarkable collection of art from the 1960s to the present.
The fresh and beefy coarsely ground, loosely packed patty gets a nice, crisp crust that's hard to pass up. Located in an old Nabisco printing factory, this former industrial space was converted into a 300,000 square foot, cavernous. Since our review a few years back, our verdict hasn't changed: Poppy's burgers are great. Boasting 100% organic, 100% local grass-fed, humanely raised beef, Poppy's burgers have the characteristically grassy, fat-loaded flavor that's indicative of happy cows. A native Beaconite, Paul Yeaple (aka Chef Poppy) opened Poppy's in 2008 with a mission to bring high-quality, local ingredients to people at an affordable cost. Beacon's food scene is indeed hyper-local and community driven. The server at Poppy's laughed and called herself "the worst kind of Beaconite." Her crime? She moved from Brooklyn, eats gluten-free, and she's a vegan, of course. The Egg Head burger at Poppy's Burgers & Fries.
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