The Valley Table 67, September–November 2014

T H E M AG A Z I N E O F H U D S O N VA L L E Y FA R M S , F O O D A N D C U I S I N E

NUMBER 67 SEPTEMBER–NOVEMBER 2014 WWW.VALLEYTABLE.COM

the apple issue plus HUDSON VALLEY RESTAURANT WEEK

s s e n d o o g

l a c o l k Pic

Picking apples with Mom in the crisp fall air. The aroma of Grandma's apple pie baking in the oven. The taste of warm apple cider donuts at the farm. Apples are at the center of our fondest autumn memories.

We love apples. And New York's are among the finest in the world.

When you buy New York State's Hudson Valley apples, you are participating in centuries of NY apple heritage. Generations of apple farmers have loved the land that today provides homegrown, local, sustainable produce. Lucky you... you're in Apple Country, with millions of local branches near you.

For a directory of local farm markets and pick-your-own orchards, visit www.nyapplecountry.com

NEW YORK APPLES FROM A TO Z

Your Shopping Guide To F l a v o r s A n d U s e s

You know you love New York apples. And right now, at the peak of harvest season, the biggest mix of fresh and fabulous varieties are here. But what does each apple taste like? And how are they best enjoyed?

Here’s a guide to 12 of our homegrown apples, with characteristics and best uses –

ACEY MAC

CAMEO

CORTLAND

EMPIRE

FUJI

Sweet, tart and juicy – eating and sauces

Sweet and tart; crunchy and firm texture – eating and desserts

Sweet with a hint of tartness – salads, eating, baking, sauces

Sweet and tart together – eating, salads and baking

Sweet, juicy, very crisp – eating

GALA

GOLDEN DELICIOUS

HONEYCRISP

JONAGOLD

MACOUN

Sweet and juicy – eating and salads

Mildly sweet and juicy – eating and salads

Sweet and crisp – eating and salads

Honey sweet, slightly tart, very juicy – eating, salads, sauces and baking

Extra sweet meets mild and tart – eating and pies

C IS FOR CIDER!

McINTOSH

ZESTAR!

Sweet and juicy with a tart tang – eating and baking

Crisp and juicy – eating

Fresh-pressed New York apple cider is another great way to get more of our healthy, delicious homegrown goodness. Pick some up today – along with NY apples – at a Greenmarket, farm market, or store. Or visit an Upstate orchard and pick your own apples.

Find one near you at www.nyapplecountry.com.

The Mid Valley Staff Favorites is a group of special wines selected every month for their exceptional quality and price.

Come taste the Mid Valley Staff F avorites!

When? The first Friday and Saturday of each month.

Fridays 4-7PM and Saturdays 1-5PM.

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39 North Plank Rd, Suite 1 Newburgh 845.562.1070 midvalleywine.com

New address starting in the fall!

554 Main Street in Beacon A tasting room offering beer pairings with small plates celebrating local seasonal products.

Retailing craft beer, cheese, house-made charcuterie and local specialty food products.

Personalized service for beer and food pairings.

458 Main St. Beacon

(845) 440-8676

www.thehopbeacon.com

Expertly crafted cuisine, affordably priced, locally sourced We offer a full bar with signature specialty cocktails, craft beer on tap, and a great selection of wines from around the world as well as our own hudson valley region.

JOIN US FOR LUNCH, DINNER, AND A SPECIAL SATURDAY AND SUNDAY BRUNCH 206 MAIN STREET, POUGHKEEPSIE, NY 12601 (845) 337-4684 | QUEENCITYBISTRO.COM

TUESDAY THROUGH SUNDAY | OUTSIDE PATIO DINING AVAILABLE TUES-THURS 11-3, 5-10; FRI 11-3, 5-11; SAT 10-3, 5-11; SUN 10-3, 5-10

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contents

number 67 september – november 2014

the apple issue 27 eight great apple dishes reimagined We’ve got the chefs, we’ve got the apples, and we’ve got every course covered. Just one apple a day? No way. text and photos by marissa sertich velie.

40 the changing face of hudson valley apples New farmers, new varieties, new markets and a whole new attitude are putting the shine back on Hudson Valley apples. by christine gritmon.

53 spirited apples How do you like your apples—on the rocks or up? By the glass or by the keg? by timothy buzinski and robin cherry.

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hudson valley restaurant week 61

It’s harvest time again, and this fall’s Restaurant Week is better than ever. Here’s a sneak peek at the restaurant lineup. Diners get ready, pick up your forks. . .

departments 11 18 20 74 88

Good stuff: Green teens; new ciders; Kelly’s kitchen; Fazio’s BBQ; chefs’ classes; yogurt pies; books; kudos and more.

Openings: Inn at Pound Ridge; Gusto; Martha; Queen City Bistro; West Main Kitchen; SmokyRock BBQ. Fabulous Farms, Food and Markets: U-Pick farms.

Index to our advertisers

76 Directory of advertisers

Last call

recipes 28 29 30 31 32 33 34 35 54 55 56 57

61

Blue Waldorf salad (Matt Hutchins / The Hop) Granny Smith & cucumber raita (Navjot Arora / Chutney Masala) Pâté foie gras with caramelized apple confit ( Fred Kormann / The Would) Pork-and-apple sausage ( Richard Parente / Clock Tower Grill) Southwestern-inspired BBQ pork chop with apple chimichurri ( Wes Dier / The Local) Duck two ways with apple-pomegranate gastrique ( Leslie Lampert & Hector Coronel / Café of Love) Boozy double apple cake with brown-sugar bourbon sauce ( Agnes Devereux / The Village Tea Room) Pork-and-apple pie with cheddar curd & sage (Sean Corcoran / Peekskill Brewery) The Dinah Washington (Riley Murkett / Club Helsinki Hudson) La Luna alla Salvia ( Derek Williams / A Tavola) Applejack Old Fashioned ( Paul Maloney / Stockade Tavern) ; The Bitter Jack ( Derek Williams / The Huguenot) Adirondack Jack ( Derek Williams / The Huguenot) ; Applejack Julep ( Josh Rosenmeier / Stockade Tavern)

11 SEP T –– NOV JUNE AUG 2014 2014

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EDITOR’S LETTER

On optimists, pessimists ✍✍✍✍

and the rest of us

As we go to press with this issue, we’ve just felt the first hint that fall is indeed right around the corner, if not barreling right down the sidewalk at us—that crisp nip in the morning air that says summer may have a spasm or two left, but not much more than that.

People seem to react to autumn a couple of different ways. Some sit in their cars and steam about the interminable minutes spent stuck behind school buses, mentally kicking themselves for not having left 15 minutes earlier; some sit and hum along with the radio, thankful that the bus drivers wait until all the kids are safely clear of the road before restarting traffic. Some folks marvel at the crystal sky and near-psychedelic color show on the hills along the river; others grumble while unclogging gutters, raking lawns and driveways or vacuuming pools. And while some complain loudly about the dropping temperatures and rising heating bills and then brood over what to pack for their four-month retreat to Florida, others reach back into the recesses of their closets and pull out those luxurious, thick, soft wool socks that feel so good and then thank Mother Nature that sandal season is over.

Which is a long-winded way of saying that, to some folks, there’s good in almost everything; to others there’s always something wrong, no matter how good things get. I suspect most of us straddle both sides of that fence most of the time. Like my Uncle Paul used to say, “There’s three kinds of people in this world—optimists, pessimists, and Episcopalians.” (Though I still have no idea what he meant by that.)

Whether by accident or design, this issue falls squarely on the optimist side of the fence, so doom-and-gloomers need read no further. Good Stuff this time out is just that—not one not-so-good-stuff in sight. From teens growing vegetables for the less fortunate to yogurt pies to a café named for a president’s wife (finally)—it’s all good. And there’s a whole slew of pages devoted to the quintessential Hudson Valley fruit, if not its signature product—apples, in all their glory. From chefs’ imaginative new dishes to the rebirth of an industry centered on what used to be considered inferior fruit to the new liquid gold—it’s all good. And to top it off, we bring you the harvest edition of Hudson Valley Restaurant Week—and this year’s event already is drawing more restaurants and enthusiasm than ever before. That’s not just good, that’s fabulous.

So, whether you’re an optimist or pessimist (or Episcopalian), you’re bound to feel good after reading this issue. If you don’t, take two Dinah Washingtons (page 54) and call my uncle in the morning.

—JN Cover photo by Francesco Tonelli A former professional chef and restaurateur, Francesco Tonelli also served as an R&D chef and food stylist for the prestigious Italian food magazine La Cucina Italiana before picking up his camera full time. A former professor at the Culinary Institute of America, his editorial and advertising photographs have been published in books, magazines and newspapers worldwide.

To view more of his work, visit francescotonelli.com 6

THE VALLEY TABLE

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THE VALLEY TABLE THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD AND CUISINE THE VALLEY TABLE, INC. 380 MAIN STREET, SUITE 202 BEACON, NY 12508 (845) 765-2600 www.valleytable.com www.hudsonvalleyrestaurantweek.com CO-PUBLISHERS Janet Crawshaw Jerry Novesky NUMBER 67 SEPTEMBER–NOVEMBER 2014 Editor-in-Chief Jerry Novesky Advertising Director Janet Crawshaw Contributing Editor Steven Kolpan Graphic Design Greg Simpson / Ephemera Design Assistant Director of Marketing Laura Lee Holmbo Coordinator Emily Verdile Social Media Coordinator Cassandra Zouzias Advertising Representatives Tom Best, Cassandra Zouzias Intern Margaret Hack Contributors to this issue Berg’s Imagery Abby Luby Tmothy Buzinski David Neilsen Robin Cherry Francesco Tonelli Christine Gritmon Marissa Sertich Velie David Handschuh THE VALLEY TABLE is exclusively devoted to Hudson Valley agriculture, food and cuisine. We support sustainable agricultural practices and efforts to strengthen the links among regional producers, marketers, restaurateurs and consumers. We urge you to patronize businesses that feature Hudson Valley products and to support initiatives that benefit regional agriculture and related efforts.

News, articles, event announcements, art and photographs related to regional agriculture, food production and preparation, restaurants, regional wine, beer and spirits, or Hudson Valley travel and tourism should be sent to editor@valleytable.com. Letters to the editor regarding magazine content are welcome and will be published as space permits. Letters should be mailed to Editor, The Valley Table, 380 Main St., Suite 202, Beacon, NY 12508, or emailed to editor@valleytable.com. To be considered for publication, letters must be signed.

THE VALLEY TABLE is published four times a year (March, June, Sept and Dec). Distribution is free at selected sites throughout the Hudson Valley or by subscription.

Subscriptions are $20 per year (4 issues). To subscribe, mail a check or money order payable to The Valley Table, 380 Main St., Suite 202, Beacon, NY 12508. We also accept payment electronically using American Express or PayPal; please visit valleytable.com for details or to purchase additional copies or back issues.

ADVERTISING INFORMATION janetc@valleytable.com

COPYRIGHT © 2014, THE VALLEY TABLE, INC. All rights reserved. No part of this publication may be reproduced in any form, mechanical or electronic, without written permission of the publishers. Advertisements designed by The Valley Table are copyrighted and may not be reproduced in whole or in part without permission.

ISSN: 1257-8417

We host events in our beautiful garden pavilion

SG

trattoria

Fine Dining in Casual Elegance Dinner 5-close Tue-Sat Prix-fixe menu $21 Tue-Thur 120 North Road Highland, NY 12528 845.691.9883 | thewould.com

We do weddings!

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Family owned & operated casual style trattoria Full bar & outdoor seating available

Trattoria San Giorgio

A Neapolitan inspired restaurant with a New York state of mind 3279 Franklin Ave. Millbrook, NY 12545 845-677-4566

Festive.

THE COMMUNITY COMES TOGETHER AT BETHEL WOODS CENTER FOR THE ARTS TO CELEBRATE LIFE THROUGH FOOD, BEVERAGE, CRAFTS, HISTORY, AND EDUCATION. FOR FIVE SUNDAYS FROM AUGUST 31 - OCTOBER 11 JOIN THE FUN AND SHARE GOOD TIMES WITH FRIENDS.

HARVEST FESTIVAL SUNDAYS, AUG 31 - SEPT 28

Featuring a farmers market, craft village, live performances, corn and hay mazes, pony rides and more. Each week offers a new theme or special event sure to please the entire family.

WINE FESTIVAL

SATURDAY, OCTOBER 4

Sample wine from over 20 wineries in the Hudson Valley and Finger Lakes. Plus, live music and specialty foods and cheeses.

CRAFT BEER FESTIVAL

SATURDAY, OCTOBER 11

Beer samples from over 20 breweries along with food and live music set against the magnificent Bethel Woods scenery.

1-800-882-CATS SCVA.net 速 I LOVE NEW YORK logo is a registered trademark/service mark of the NYS Dept. of Economic Development, used with permission.

SCVA-HVTABLE-B.indd 1

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Great Kitchens

with many great flavors

COME VISIT US IN OUR LOCATIONS AND EXPERIENCE OUR TAKE OF THE HUDSON VALLEY BEACON BREAD

COMPANY BAKERY AND BISTRO

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COME IN AND ENJOY OUR MADE-FROM-SCRATCH FOOD. DROP

BY FOR OUR ALL-DAY BREAKFAST

EVERYDAY ITALIAN FOOD, EVERYDAY PEOPLE. COME IN AND TRY OUR ALMOST FAMOUS PIZZA FROM MARS VOTED BEST PIZZA TOPPING

TITO SANTANA TAQUERIA OFFERS A FRESH TWIST ON MEXICAN FOOD. FISH TACOS TO FALAFEL PRESS. GREAT VEGAN FAIR.

193 MAIN STREET, BEACON, NY 845-838-2867

43 CHESTNUT STREET, COLD SPRING, NY 845-265-7078

142 MAIN STREET, BEACON, NY 845-765-2530

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GOOD STUFF

3 -COURSE EDUCATI O N

A CLASS WITH CLASS

COMMON G R OU N D

GREENER TEENS A crew of Beacon teenagers kept busy throughout the summer tending their Common Greens Garden, an in-town garden site donated by Tito Santana Taqueria. The harvested vegetables go to Common Ground Farm’s Common Greens project, a mobile farmers’ market that delivers discounted produce to seniors and low-income families in Beacon. The composting system at the site was supplied by Zero To Go, a Beacon-based company focused on reusing, composting and recycling; NODE, an adaptive-design and arts center, designed a rain-water catch system for the garden’s water supply.

“It’s all happening in front of everyone’s eyes,” says Helanna Bratman, Green Teen coordinator for Cornell Cooperative Extension, Dutchess County, which sponsors the program. “The teens are excited to see it all take shape, and so is the community—we got a lot of fresh food out to people.” Above, the 2014 Green Teen garden crew. Back row, left-right: Helanna Bratman (Program Coordinator), Tina Andrades, Leslie Hughes (Program Assistant), Yvette Tirado, Derek Smith. Front row, left-right: Samantha Brittain (Program Educator), Tionne Arroy, Saivon Gary, Carlos Arce. (Not present: Brandon Booker, Evan Salazar.)

The chefs are the teachers and their kitchens and dining rooms are the classrooms in the Taste of Westchester series of classes offered

by Westchester County Community College’s Continuing Education Program. The popular cooking cum dining program is the brainchild of Donna Monaco Olsen, the “Chef’s Tip” contributor to the Small Bites Food Blog of The Journal News and LoHud.com.

Each two-hour class in the gastro-centric education series takes place at a different restaurant and gives a chefs-eye view of what and how a specific dish is prepared, followed by a threecourse tasting. This fall, the roster includes 35 different restaurants, including Thyme restaurant in Yorktown Heights (known for its seasonal and gluten-free options), Village Social in Mount Kisco (whose kitchen is headed by a Food Network Chopped champion chef) and newcomer Fortina in Armonk, and Chef Rafael Palomino’s Sonora restaurant in Port Chester.

Classes cost $20 to $25, and a college fee of $15 per class applies.

During the 15-week semester, there may be up to three classes in a given week, so there are lots of options, but, Monaco Olsen stresses, “the menus and dates are set six months in advance and the hottest classes fill up quickly.” For more information, call (914) 606-6830, ext. 1. sunywcc.edu

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M AN’S BEST FRIEND

JAMMIN’ WITH THE MAN

RA I S E A GLASS

KUDOS Maggie and Bob Gephard, “outstanding community benefactors,” who for the past 25 years have chaired the International Wine Showcase & Auction benefit for Greystone Programs, raising more than $1 million for the Poughkeepsie-based nonprofit, which provides services for people living with autism. Maggie is retired Vice President and General Manager of Liquorama Wine Cellars in Hyde Park and creator of the Kiss My Glass wine blog. Bob serves on the Board of Greystone.

Sprout Creek Farm for its third place Best of Show medal at this year’s American Cheese Society competition for Eden, a washed-rind cows’ milk cheese. It’s the first time in ACS history a New York cheese has placed Best of Show. A total 1,685 entries from 248 companies competed for awards.

Jones Farm, celebrating 100 years.

The farm’s 85-acres on Angola Road in Cornwall, originally purchased

by John H. Jones and his wife Alice in 1914 as a dairy farm, is now a produce farm run by third, fourth and fifth generation family members, headed by Doris (Jones) Clearwater, 88, (featured in ”Rhubarb: Reviving an old friend,” Valley Table, Issue 50). The eclectic farm market/gift shop/art center offers homegrown fruits and vegetables, cookies, cakes, pies and gifts.

Augie’s Prime Cut in Mohegan Lake for producing 5,000 bottles of Fat Sal’s Steak Sauce to raise funds for Autism Speaks.

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Christopher Wilson is a one-man jam guy. He started his company, LunaGrown Jam, three years ago when a friend’s dog went missing, only to be found in a vast field of wild blueberries. The dog’s name was Luna.

“The only thing to do with all those blueberries was to make jam,” Wilson recalls. “Blueberry jam was the beginning.” Flash forward to today: Wilson is standing solo behind his one Kilner jam pot, cooking down fruit. When the process is done, he ladles the jam into jars and pastes on the LunaGrown label he designed. He’s produced, of course, wild blueberry jam, but also apricot, cherry, raspberry and, more exotically, blood orange marmalade and lemon marmalade with lavender.

Wilson’s annual production yields about 15,000 jars of up to 20 different seasonal jams. “I try to produce about six different types of jam per season, depending on the weather we’ve had during that growing season,” he says.

Last year, for example, golden plums grew in abundance and Wilson produced a run of golden plum jam; this year, golden plums didn’t fare as well. “I also did a green tomatowith-lemon last year,” he says. “I’m hoping for it again this fall.”

Wilson says it’s the seasonality of making jam, marmalade and jelly that he loves.

“You’re not married to one type of product, not committed to one flavor forever. That would get monotonous for me and for the customers,” he notes. “My idea of jam is to be able to look forward to certain things in life—like ice cream in summer.”

Wilson harvests his own blueberries, gooseberries, elderberries, red and black currants, and he has planted young trees that he hopes will yield cherries, figs, apricots and pomegranates. He sources strawberries, peaches and apples from local farms and orchards. “If I can get organic, that comes first,” he stresses, adding that he only uses farms that are non-GMO and use sustainable practices. The all-natural jams and jellies are made with pure cane sugar, pure citrus pectin and have no preservatives, additives or corn syrup—he even makes his own brown sugar using natural black-strap molasses.

Wilson plans to continue LunaGrown as a simple, niche business. “Luna will never grow into anything automated using large, three-foot jam pots. This is a hands-on business. It keeps it special.”

LunaGrown jams can be found at Hudson Street Café (Cornwall), Nature’s Pantry (Newburgh), Hudson Valley Wine Farmer’s Market (Gardiner), Bialas Farm (New Hampton) and other area farmers’ markets, or they can be ordered from LunaGrown’s website.

LunaGrown Cuddebackville (845) 459-5862; lunagrown.com

E VE NT S

HUDSON CRAFT BEER FESTIVAL RIVERFRONT PARK, BEACON September 20 Celebrating NY State’s microbreweries, craft beer, local artisans and Hudson Valley heritage, come for a day of live music, food and craft beer samplings from over 30 breweries. $45 in advance, $55 at gate. VIP $75. hudsonrivercraftbeerfestival.com ANOTHER MATCH MADE IN HEAVEN WHITECLIFF VINEYARD, GARDINER September 20 & 21 Local cheeses meet local wines.

Whitecliff pairs tastings of its wine with the best Hudson Valley cheeses. Discover your favorite match. $15. (845) 255-4613; whitecliffwine.com RONDOUT VALLEY GROWERS BARN DANCE DUTCHESS FARM EQUESTRIAN CENTER, HIGH FALLS September 27 A foot-stomping time to benefit the local farmers of the bountiful Rondout Valley. Come for the local barbecue, beer and cider and stay for the Zucchini 500 Race, horseshoes and dancing. $25. rondoutvalleygrowers.org HUDSON HOP AND HARVEST RIVERFRONT GREEN PARK, PEEKSKILL October 4 This outdoor festival along the Hudson River features craft beers from throughout the Hudson Valley, live music, farm-to-table food and a farmers market.

No tickets for admission. Pay cash as you go. hudsonhopandharvest.com

updates: valleytable.com

HARVEST FOR HEALT H

KELLY TEACHING KITCHEN OPENS AT HVHC Part of Hudson Valley Hospital Center’s ongoing Harvest for Health program was the creation of the Chef Peter X. Kelly Teaching Kitchen, designed to help people of all ages learn to cook healthful and nutritious foods (see Valley Table, Issue 64). The kitchen officially opened in July with a toast of watermelon and fresh mint and parfaits of goat’s milk yogurt, homemade granola and strawberries prepared by the Peekskill Middle School students in the Hospital’s Young Chefs of the Hudson Valley Program.

The Young Chefs cooking program works with at-risk children ages 11-13 in area schools to help prevent childhood obesity. Chef Michael Bulger works with the students. “We’ve had two groups go through the program and it’s been wildly successful. The kids were curious and engaged and they really learned to focus on cooking skills. In the beginning some were unsure about holding a knife but by the end they were able to cut perfect julienne slices.”

Naima Smith Moore, the coordinator for the after-school Learning Enrichment Activities Program, notes “The kids love it. It’s so popular we’ve created two classes a week. A total of 60 students will experience this program in the course of a year,” Moore says.

The students in the program already have claimed their favorite dishes: whole wheat pizza, lasagna and granola.

“I loved adding the different flavors to the granola. Especially the honey,” says young chef Pearl Cobblah. Jameek Allen adds, “I liked learning how to use the tools and it was great to use one recipe and change it by trying different ingredients.”

Other classes offered in the kitchen program range from general cooking instruction to specific curricula for diabetics, cancer and heart patients, breastfeeding moms and those with gluten sensitivities.

Kelly says supporting the kitchen—particularly the Young Chefs program—is important to him and to help fund the project, he has announced a Signature Chefs Series. Featuring notable chefs of the Hudson Valley, including Waldy Malouf, Ethan Kostbar, David DiBari, Eric Gabrynowitz and Anthony Goncalves, the program will feature seasonal dinners showcasing locally sourced foods of the Hudson Valley. The meals will be auctioned and prepared privately for the highest bidders.

All proceeds will support the Young Chefs program.

Hudson Valley Hospital Center 1980 Crompond Road, Cortlandt Manor (914) 737-9000; hvhc.org

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LIM IT ED EDIT IONS

NEW FALL BREWS In October, Warwick Valley Winery & Distillery, in Pine Island, will add Gold Rush to its line of Doc’s Draft ciders. Made with a champagne yeast, the cider is dry but “sweet on the nose.” It will be available only in New York State, including select bar/restaurants in the Hudson Valley as well as in artisan wine shops and liquor stores.

Age apple brandy in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You get Ten66, a new apple brandy aperitif from Orchard Hill Cider Mill, at Soons Orchard in New Hampton, that’s what. Cidermaker Karl duHoffman says expect to taste baked apples with notes of caramel and butterscotch. It “isn’t an effervescent drink,” he notes, “but it’s a whopping 20 percent alcohol.” Ten66 will be served in select bars and restaurants in the Hudson Valley and New York City and at the orchard’s tasting room.

Warwick Valley Winery & Distillery 114 Little York Road, Warwick (845) 258-4858; wvwinery.com

Orchard Hill Cider Mill Soons Orchard 29 Soons Circle New Hampton (845) 374-2468; orchardhillnyc.com

At Aaron Burr Cidery in Wurtsboro, cidermaker/owner Andy Brennan used apples from a Maine coastal island to make a limited batch of 40 gallons of 2013 Isle Au Haut Cider, a very sharp and dry cider with a hint of tart strawberry.

A more mellow 2013 Homestead Perry gets its earthy, buttery quality from wild pears harvested in nearby Mamakating.

New in October is the 2012/2013 Crab Cider, a blend of two years’ batches of crab apple cider. Just in time for the holidays will be 2013 Hemlock Cider, aged over spruce and hemlock needles and made with fermented maple syrup. Aaron Burr ciders are available at Hudson Valley Wine Market in Gardiner, and the Artisan Wine Shop in Beacon.

Aaron Burr Cidery Wurtsboro (845) 468-5867; aaronburrcider.com

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A real winter warmer from Applewood Winery, in Warwick, will be Naked Flock’s new cider, made with chipotle and chocolate (and maybe some orange peel or coriander), according to Applewood owner and winemaker Jonathan Hull, who assures the chipotle won’t be overpowering.

Expected out by the end of November, the brew will be available from local distributors in bottles as well as in kegs.

Applewood Winery 82 Four Corners Road, Warwick (845) 988-9292; applewoodwinery.com

A hard cider so new it doesn’t yet have a name is due soon from Kettleborough Cider House, at Dressel Farms in New Paltz.

The 125-gallon limited release, made from first-harvest apples from 20 varieties of ciderspecific European and American apple trees, will be bottled without added sugars. A new “bottle-conditioned” strawberry cider, also due this fall, gets its name from secondary fermentation in the bottle; it’s sweetened with 100 percent handsqueezed strawberry juice from the farm’s own strawberries.

The two ciders will only be available in the Kettleborough tasting room during the fall months.

Kettleborough Cider House Dressel Farms 277 Rt 208, New Paltz (845) 419-3774; kettleborough ciderhouse.com

photos left and right by david handschuh

E VE NT S

FINDING T HE CURE

FARM TO BBQ WINE FESTIVAL BETHEL WOODS CENTER FOR THE ARTS, BETHEL October 4 More than 20 regional wineries offer tastings of wine from the Hudson Valley and Finger Lakes Regions. Enjoy samplings from specialty food, cheese and craft vendors, too. $20. bethelwoodscenter.org NYS SHEEP & WOOL FESTIVAL DUTCHESS COUNTY FAIRGROUNDS, RHINEBECK October 18 & 19 A “sheepfull” of fun for the family with everything from sheepdog demonstrations to sheep shows as well as wool, fiber, crafts, and animals exhibits. $12. sheepandwool.com RED HOOK & THE CHOCOLATE FESTIVAL VARIOUS LOCATIONS, RED HOOK November 1 The Red Hook Chamber of Commerce hosts a chocolatefilled event. Learn about the history of the Red Hook Chocolate Factory and enjoy live music, chocolate making and cooking demonstrations, a kids’ chocolate decorating contest and tons of chocolate. (845) 758-0824; redhookchamber.org HUDSON VALLEY RESTAURANT WEEK THROUGHOUT THE HUDSON VALLEY November 3-16 Participating restaurants feature lunch at $20.95 and dinner at $29.95 for two weeks. Take this opportunity to join with friends and family, try new restaurants, visit a favorite and enjoy what the Hudson Valley has to offer. hudsonvalleyrestaurantweek.com

updates: valleytable.com

A new sign calls out to drivers on Rt. 44/55 in Modena: BARBEQUE. JOHN FAZIO FARM MARKET and the words RIBS. DUCK. CHICKEN. RABBIT hover near a row of flames.

John Fazio, known for raising free-range poultry for some of the best restaurants in the Hudson Valley and New York City, says he wanted something more: “I wanted to be able to offer what I deliver to restaurants to the people around here.”

The farmstand, near one of his favorite spots next to a scenic lake about a mile from the farm, opened last year and Fazio says it did so well he was inspired to add a BBQ shack. “I really like being by the lake and barbecuing, so I thought, why not try cooking up a little rabbit, or maybe duck or pulled pork?”

(Admittedly, what Fazio really wanted was to match the pastrami he finds in the City. He cures his pastrami for 21 days, then, he says, “I put the pastrami in the smoker for 20 hours—when it’s done, it’s what pastrami is supposed to taste like.”)

The BBQ menu boasts duck, rabbit (done Baja-style) and pulled pork tacos, barbecued pulled rabbit and baby-back ribs. Fazio credits Frank Labriola of Paddy’s Beach Club in Westerly, RI, for teaching him the way with tacos, dry rubs and slow-cooking.

What hormone- and antibiotic-free meat Fazio doesn’t raise on his own farm he sources locally. “People don’t expect this level of food in a roadside stand,” he says. “The pulled rabbit taco—lightly smoked—that’s a wow factor.”

Open daily, 11 am–8 pm.

John Fazio Farm Market & BBQ 1836 Rt 44/55, Modena (845) 590-7108 johnfaziofarms.com

DRINK LO C A L

TASTECAMP Writers, reporters, bloggers and tweeters will descend on Hudson Valley wineries when TasteCamp2014—an annual event that immerses writers and bloggers in a new-tothem wine region— teams with Drink Local Wine, an organization whose goal is to bring greater attention to regional wines.

“This is a great opportunity for everyone to see, hear, smell touch and taste what’s happening in the Hudson Valley,” says Carlo DeVito, co-owner of Hudson-Chatham Winery and president of Hudson Valley Wine Country, sponsor of the event. Organizers expect up to 30 food, wine and spirit writers from Washington to Boston to attend the October 10-12 event.

They’ll get a full taste of the Hudson Valley craft beverage industry through winery and distillery tours, a cider and cassis tasting and wine-pairing dinners.

Tastecamp.com DrinkLocalWine.com Hudsonvalley winecountry.org

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S NA P T O I T

EASY AS P IE

FARMS FOR FOOD STAMPS

HIGH FUN, LOW FAT

The Warwick Valley Farmers’ Market has become the fifth farmers’ market in Orange County authorized to accept food stamps through the Supplemental Nutrition Assistance Program (SNAP).

“We’re grateful to be able to allow people to use food stamps and to be able to fulfill the needs that benefit farmers,” says market manager Penny Steyer.

Steyer explains that tokens are given for each dollar withdrawn from the SNAP cards. The tokens can be used to purchase breads, pastry, meats, fish, cheeses, produce, pickles, jams, honey, prepared entrees or salads, fruit, potted culinary herbs or vegetable plants at the market. ”You can spend it anywhere in the market,” Steyer says.

The program is a result of revisions to the controversial federal Farm Bill (now the Agricultural Act of 2014) that allowed states to swap heating-fuel aid to low-income households for more food stamps. The original bill aimed to cut $40 billion from the food stamp program but was whittled down to $8.6 billion to be saved over 10 years. Farmers’ markets became eligible under a loophole program called “heat-and-eat.”

The Warwick Valley Farmers’ Market is open Sundays, 9–2. For other farmers’ markets in the SNAP program, go to snaptomarket.com/ maplocation.php. warwickvalleyfarmers market.com

Correction: The photo of Eleanor’s Best in Valley Table 66 ommitted the photo credit.

The photo was taken by Dmitri Kasterine.

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When Toppings Frozen Yogurt opened a second shop in Wappingers Falls near Dutchess Stadium this summer, the family-run business raised the ante in the frozen-yogurt-in-acup-with-goodies-on-top dessert race with its new frozen yogurt pie. “We wanted to make some kind of bigger version of a frozen yogurt cup, so we got a crust and I made one for my family—and it was a hit!” recalls AnnMarie Rizzi, co-owner with her sisters Teresa and Christina.

Toppings’ first pies were offered on a limited basis but quickly caught on as an easy birthday pie or alternative dessert. “You can make a mixand-match pie,” Rizzi says—any combination of either Graham cracker or Oreo cookie crust with any available frozen low-fat yogurt flavor and any one of more than 60 toppings (gluten- and sugar-free options are available).

Toppings 287 Windsor Hwy (Rt 32), New Windsor 1485 Rt 9D, Wappingers Falls ilovetoppings.com

T INY BUBBLES

KEG BASED DRINKS Let’s face it: Whether it’s the fizz of sparkling wine, the effervescence of hard cider or the frothy head on a glass of beer, bubbly is in, which is why kegs, the traditional vessel used to force carbonization, are showing up in some unexpected places these days.

For the tasting room at Whitecliff Vineyard in Gardiner, for example, the vineyard has turned its popular Awosting White still wine (a Vignoles and Seyval Blanc blend) into a sparkling version using a simple Cornelius stainless steel keg. The sparkling Awosting is available by the glass for $10—add a splash of Clinton Vineyards Nuit, a black raspberry dessert wine, for an Awosting Royale. Larger, 15-gallon kegs will dispense glasses of the carbonated wine at the Newburgh Brewery.

Over on the east side of the river, Dutch’s Spirits, in Pine Plains, is offering empty 5-liter kegs that consumers can fill with their beverage of choice. “These are personal kegs and a much more efficient way to make pressurized, carbonated drinks,” says Dutch’s president and co-founder Ariel Schlein. “You can put anything in the kegs—lemonade, juice, moonshine.” The kegs are available on the distillery’s website, for $20; air pumps are $15 and CO2 taps $30. (Tip: Schlein’s personal moonshine recipe calls for 3 parts lemonade to 1 part Dutch’s Spirits Sugar Wash Moonshine.) whitecliffwine.com dutchsspirits.com

2014

BOOKS

Julia Sexton’s new book Hudson Valley Chef’s Table: Extraordinary Recipes from Westchester to Columbia County (Globe Pequot, 2014; $26.95 hardcover) profiles 70 of the region’s best-known restaurants and the celebrated chefs that have put them on the map. An award-winning food blogger (Eat Drink Post, winner of the 2009 City and Regional Magazine Association’s Best Blog Award), Sexton has not ignored the context of her subject—the history, art and culture of the valley, as well as its rich agricultural heritage, are reflected in the more than 80 recipes included and make the interviews with the chefs more than simply lessons on cooking.

Special spotlight features on Chef Dan Barber, Captain Lawrence Brewing Company, Tuthilltown Spirits, the near-mythical itinerant bartender Clark Moore, and others broaden both the scope and depth of the information, and there’s no shortage of outstanding photos by Andre Baranowski, either. Sexton’s food writing has appeared in The New York Times, the Boston Globe and other publications, including The Valley Table; a former chef, she has been restaurant reviewer for Westchester Magazine since 2007.

Some foods have enough personality to garner equivocal fame of any living celebrity. In her new book, Garlic, An Edible Biography: The History, Politics, and Mythology behind the World’s Most Pungent Food (Shambhala, 2014; $16.95 paperback), Robin Cherry calls the pungent allium the “Lord Byron of produce” and showcases garlic as a savory magnate of historical acclaim. Cherry traces garlic’s history as far back as 3,400 BC, detailing its ancient medicinal uses and its current (not insignificant) presence in cutting-edge scientific research.

Vampires notwithstanding, politics and mythology are key players in this rich and fascinating history.

The second half of the book is a recipe page-turner of dishes from around the world that give credence to a claim made in the book: “Other foods may have fans, garlic has lovers.”

As a travel writer, Cherry is familiar with the locales featured in Garlic, including India, China, the Middle East, Russia, Europe, and Gilroy, California.

She graces her stories with personal experiences, from descriptions of cooking garlic in her mother’s kitchen (her mother idolized Julia Child’s frequent use of garlic) to her tricky (but successful) ploy to keep rose-tinted heads of garlic from an Israeli kibbutz out of the hands of U.S. customs.

A frequent contributor to The Valley Table, Cherry also authored Catalog: The Illustrated History of Mail Order Shopping (Princeton Architectural Press, 2008; $35 hardcover). She is the former publisher of Organic Style books and has written for The Atlantic, Travel + Leisure, Dwell, Salon and many other publications and websites.

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OPENINGS

Queen City Bistro

West Main Kitchen & Bar 2710 W. Main St, Wappingers Falls (845) 297-0510; westmainkitchenandbar.com High school buddies Anthony Michelin and Steven Wrobel grew up in Wappingers Falls and always had a passion for food—which led them to open West Main Kitchen & Bar in their hometown. The cuisine is what they call “New American Style” and Wrobel (general manager) and Michelin (executive chef) have put together an intriguing menu borrowing from a wide range of cuisines: chicken tacos with pineapple salsa, bacon and Manchego rice balls, blackened chicken burrito with chipotle orange sour cream, crab-crusted tilapia. The dining room seats 50, as does the private banquet room. The full bar stays open after dinner hours.

Mon–Thur 11:30am–9pm; Fri–Sat 11:30am–10pm; Sun noon–9pm; closed Tue.

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Martha

Martha 105 Liberty St, Newburgh (845) 784-4014; marthanewburgh.com It was a long time coming, says Martha owner David Ludwig, but someone had to recognize and honor the fact that George Washington had a wife. Since opening in early June, this little café near Washington’s Headquarters has been refining its micro-menu to include fresh, locally grown foods to go with assorted coffees and teas.

“Consider us a coffee housemeets-restaurant,” Ludwig says.

The seasonally updated menu offers a daily quiche and a simple selection of vegetarian, vegan and some meat dishes. The coffee is made with fresh-roasted beans from Beacon’s Tas Kafe, and fresh breads are delivered daily from Bread Alone. Menu highlights include fresh kimchi, a traditional Korean fermented side dish, made from Hudson Valley organic vegetables. Martha offers both counter service and seating and opens early for breakfast.

Mon, Wed–Fri 7am–7pm; Sat, Sun 8am–7pm; closed Tue.

Queen City Bistro 206 Main St, Poughkeepsie (845) 337-4684; queencitybistro.com Inspired by tapas-style cuisine, owners Kevin Royster and his son Adam (formerly at Twist in Hyde Park) have ushered in small-plate dining to downtown Poughkeepsie.

Portions are manageable and dishes are budget friendly—mix and match and share to make dining a socially interactive gourmet adventure. Snacks, sliders, salads and small plates are made with seasonally fresh ingredients from local farms, purveyors and distributors. A lounge area and outside patio invite leisurely sipping of specialty cocktails and local craft beers on tap.

Brunch Sat, Sun 10–3; lunch 11–3; dinner Tue–Thu & Sun 5–10, Fri & Sat 5–11; closed Mon.

OPENINGS

Gusto

Gusto 15 Collegeview Ave, Poughkeepsie (845) 454-8200; gustopk.com Gusto means “taste, palate, flavor” in Italian, which is what one would expect at Gianni Scappin’s new restaurant. Gusto’s menu reflects Scappin’s signature home-style Italian cuisine served at his two other Hudson Valley restaurants (Market Street in Rhinebeck and Cucina in Woodstock). Lunch selections include richly satisfying stracciatella soup and a Lacinato kale salad with Tuscan pecorino, currants and pine nuts. Naturally, there are assorted pizzas and small-plate offerings like a delectable salumi platter of cured meats. Local beers here are Keegan Ales and Captain Lawrence. The dining room is done in muted colors lending to a quiet dining experience. Outdoor seating overlooks the Vassar campus.

Brunch Sat, Sun 11–5; lunch Mon–Fri 11:30–5; dinner Sun–Thur 5–10, Fri & Sat 5–11:30.

Inn at Pound Ridge

Inn at Pound Ridge 258 Westchester Ave, Pound Ridge; (914) 764-1400; theinnatpoundridge.com When Chef Jean‑Georges Vongerichten bought a weekend house in Westchester near Pound Ridge in 2007, he wanted to escape the hectic life of a worldrenowned chef and restaurateur.

But a few years later, when a nearby 1833 inn was falling into disrepair, he saw a chance to re-create a unique eatery. This winter the Inn at Pound Ridge joined the worldwide JeanGeorges franchise of more than 24 restaurants. The beautifully restored rustic-chic space seats 240 and features two bars, four fireplaces and a candle-lit wine cellar with 2,500 bottles. The menu features farm-to-table cuisine that’s both haute (foie gras terrine with dried sour cherries, candied pistachios and white port gelee) and accessible (rigatoni with meatballs and smoked chili to­mato ragu). The chef invites diners to come for a casual glass of wine and pizza, or come for a special occasion dinner.

Brunch daily 11:30–2:30; dinner Fri & Sat 5–11, Sun–Thur 5–10:30.

inn at pound ridge photo by francesco tonelli ; other photos : valley table

SmokyRock BBQ Restaurant 6367 Mill St (Rt 9), Rhinebeck (845) 876-5232; smokyrockbbq.com This new, centrally located restaurant cooks up locally farm-raised and grass-fed meats prepared with a signature dry rub that blends 16 ingredients. Beef brisket, pulled pork, BBQ chicken, smoked sausage and St. Louis-style spare ribs are all smoked in-house for 16 hours using cherry, maple and hickory. A savory appetizer sampler offers cured meat patsanga with age-cured beef and mildly-spiced salami. The menu also includes vegetarian dishes.

On Margarita Mondays, enjoy drinks with seasoned pork rinds; moonshine tastings feature Dutch’s Spirits Sugar Wash Moonshine & Lemonade on draft. Dine in the bright interior or outside on the spacious (dog-friendly) patio.

Takeout menu available.

Open daily 11am–midnight, Sun noon–11; closed Tue.

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FABULOUS FARMS, FOOD & MARKETS

Sept. 20 & 21

Hudson Valley Wine & Cheese A match made in heaven Artisanal Fare

U-Pick Farms in the Hudson Valley For some, it’s a fall ritual; for others it’s a prelude to Halloween or a pantry loaded with canned or dried fruit, but for everybody it’s a wholesome way to spend a crisp autumn afternoon.

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COLUMBIA COUNTY Don Baker Farm 183 Rte 14, Hudson (518) 828-9542; donbakerfarm.com PYO: Daily 9–5, starts Sept. (see website for opening date) apples Fix Brothers Fruit Farm 215 White Birch Rd., Hudson (518) 828-7560; fixbrosfruitfarm.com PYO: Daily through Oct. apples Golden Harvest Farms 3074 US Rte 9, Valatie (518) 758-7683; goldenharvestfarms.com PYO: Daily 9–4, Weekends 9–5, Sept.13–Oct. 31 apples

Hopedale Farm Klibar Rd., Hudson (518) 822-1955; hopedalefarm.com PYO: Daily 9–Dusk, Labor Day weekend–Oct. apples Love Apple Farm 1421 Rte 9H, Ghent (518) 828-5048; loveapplefarm.com PYO: Daily 8–5 apples, raspberries (red & black), blackberries, gooseberries, currants, apricots Philip Orchards 270 NY 9H, Claverack (518) 851-6351; philiporchards.com PYO: Daily 8–6, Sept.–Oct. 31 apples, pears Samascott Orchards 5 Sunset Ave., Kinderhook (518) 758-7224; samascott.com PYO: Daily 8–6, until end of Oct. apples, pumpkins, raspberries, pears, tomatoes, peppers, beans, broccoli photos by david handschuh

for apple picking meet me

in Westchester

Celebrating 100 years!

Homegrown Seasonal Produce Homemade Baked Goods Hayrides & U-Pick Pumpkins Fine Gifts, Home Decor & Accessories Art Gallery & Frame Shop Baked & Grown Just Like Home Open Daily 190 Angola Rd., Cornwall (845) 534-4445 JonesFarmInc.com

gossett 67_Layout 1 8/28/14 2:43 PM Page 1

In Westchester, outdoor fun is around every corner.

With farms and orchards, hiking and biking trails, cultural activities, signature events, spectacular fall foliage, historical sites, charming hotels and countless dining options, Westchester is the quintessential fall events destination.

Abundant local vegetables • wine grass-fed / organic meats • cheese pickles • jams • breads • chicken handmade pasta • local honey seafood • dairy and baked goods home made desserts

To meet in Westchester County in the Hudson Valley, go to VisitWestchesterNY.com.

Smith Farms 200 White Birch Rd., Hudson (518) 828-1228; smithfarmshudson.com PYO: Daily 10–5, Sept.–Oct. apples

Cedar Heights Orchards 8 Crosby Ln., Rhinebeck (914) 859-5245; rhinebeckapples.com PYO: Daily 9–Dusk apples

Yonder Farms 37 Maple Lane, Valatie (518) 758-7011 PYO: Weekends 9–6, Labor Day–Columbus Day apples, pumpkins, raspberries, tomatoes

Dave F. Fraleigh’s Rose Hill Farm 19 Rose Hill Farm, Red Hook (845) 758-4215; pickrosehillfarm.com PYO: Weekends 10–6, Sept.–Oct. apples, raspberries, pumpkins

DUTCHESS COUNTY Barton Orchards 63 Apple Tree Ln., Poughquag (845) 227-2306; bartonorchards.com PYO: Mon-Fri 9–5, Weekends 10–6, through Oct. apples, pumpkins, raspberries, blackberries, gourds, corn, grapes, tomatoes, hot & colored peppers, cucumbers, eggplants, zucchinni, green beans, melons

Dykeman’s Farm 823 W. Dover Rd., Pawling (845) 832-6068; bestcorn.com PYO: Weekends 9–5, last weekend Sept.–Oct. pumpkins, indian corn, gourds Fishkill Farms 9 Fishkill Farm Rd., Hopewell Junction (845) 897-4377; fishkillfarms.com Daily 9–6, Fall Harvest Festival Weekends Sept 13–Oct 25 PYO: apples, corn, flowers, pumpkins, vegetables eco certified & organic

WINERY

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TASTINGS

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TOURS

10 Ann Kaley Lane, Marlboro 845.236.7620 • www.stoutridge.com

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LTRY FARM & MA U O P S ’ O R RKE T T A T QU Our own farm-raised chickens, pheasants, ducks, geese, venison

TURKEYS WILD TURKEYS HERITAGE TURKEYS

IT’S TIME TO TALK TURKEY All-natural, strictly antibiotic- and hormone-free. Plump and tender.

Saturdays until October 18, 9am to 2pm.

Fresh local vegetables, fruits, cheeses, breads, meats, sweets, organics, music, art & more.

In the parking lot at Main & New Streets.

845-978-0273 •pinebushfarmersmarket.com

VISIT OUR FARM STORE RT. 44, PLEASANT VALLEY NY 12569 (845) 635-2018 A UNIQUE SHOP FOR CUSTOM-CUT PRIME MEATS Steaks • Chops • Leg of Lamb • Crown Roasts • Prime Rib Fresh or Smoked Hams | Wide Variety of CRAFT BEERS! Our own Smokehouse Specialty Meats & Sausages ITALIAN SPECIALTIES: Cheeses, Pastas, Olive Oil, Vinegars Also LOCAL Breads, Vegetables, Honey, Jams, Grains & More!

Education Programs Agriculture • Environment Grass-fed Meats and Award-winning Cheeses

Farm Market Open Year Round Learn, connect, eat healthy foods. It’s another way to “Save the Children” 845.485.8438 (office & general info)

845.485.9885 (market & creamery)

sproutcreekfarm.org Green Horizons Organic Farm 6 S. Dingle Ln., Pawling (845) 855-5555 PYO: By appointment only; certifed organic apples, pumpkins, late season corn Greig Farm 221 Pitcher Ln., Red Hook (845) 758-1234; greigfarm.com PYO: Sept.–Oct. apples, pumpkins Mead Orchards 15 Scism Rd., Tivoli (845) 756-5641; meadorchards.com PYO: Weekends 10–6 (unless Mon or Fri is Holiday) apples, pumpkins Meadowbrook Farm 29 Old Myers Corners Rd., Wappingers Falls (845) 297-3002; meadowbrookfarmmarket.com PYO: Sept.–Oct., Weekends 10–5 apples

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ORANGE COUNTY Applewood Orchards 82 Four Corners Rd., Warwick (845) 986-1684; applewoodorchards.com PYO: Daily 9–5 apples, pumpkins Lawrence Farms Orchards 39 Colandrea Rd., GPS-306 Frozen Ridge Rd., Newburgh (845) 562-4268; lawrencefarmsorchards.com PYO: Daily 9–4 IPM method apples, pumpkins, pears, grapes, plums, raspberries, cabbage, broccoli, eggplants, green beans, peppers (sweet & hot), sweet corn, tomatoes, greens, turnips, beets, winter squash, gourds, indian corn Masker Orchards 45 Ball Rd., Warwick (845) 986-1058; maskers.com PYO: Daily 9–5 apples

APPLE BIN FARM MARKET A FAMILY FARM — CLOSED TUESDAYS — SANDWICHES SALADS HOT CIDER APPLE CIDER CIDER DONUTS COFFEE PIE GOURMET ITEMS PUMPKINS GOURDS APPLE WOOD GLUTEN FREE PRODUCT AND MORE!

Home grown fruits & a full country store we look forward to your visit!

(845) 339-7229 theapplebinfarmmarket.com

ROUTE 9W-810 BROADWAY ULSTER PARK, NY 12487

Ochs Orchards 4 Ochs Ln., Warwick (845) 986-1591; ochsorchard.net PYO: Daily 9–5 apples, pumpkins, tomatoes, melons, sweet potatoes, peppers, eggplants Pierson’s Evergreen Farm 1448 Rte 211 West (Google Pierson’s Farm for directions), Middletown (845) 386-1882; piersonsfarm.com PYO: Mon–Fri 12–5; Weekends 11–6 pumpkins Slate Hill Orchards 2580 US 6, Slate Hill (845) 355-4493; slatehillorchards.com PYO: Contact for hours apples, pumpkins, grapes Sleepy Hills Orchard 1328 Rte 284, Johnson (845) 726-3797; sleepyhillsorchard.com PYO: Weekends 10–4 apples

Pick Your Own Apples, Pears & Pumpkins APPLE CIDER • WINTER SQUASH • CIDER DONUTS BAKED GOODS • SWEET CORN

73 Clarks Lane, Milton, NY 12547 845-795-2383 WEEKENDS ONLY, Sept. 13–Oct. 26 OPEN Columbus Day SEE WEBSITE FOR INFO ON FAMILY FESTS

www. prospecthillorchards.com

Soons Orchards 23 Soons Circle, New Hampton (845) 374-5471; soonsorchards.com PYO apples: Weekends 10–4, Labor Day–mid-late Oct. PYO pumpkins: Weekends 11–4, Sept. 21–Oct. 31 IPM method apples, pumpkins Warwick Valley Orchards 114 Little York Road, Warwick (845)258-4858; wvwinery.com PYO: Mon-Fri 12–5, Weekends 11–5, Begins Aug. 30 apples, pears Wright Family Farm 329 Kings Highway, Warwick (845) 986-1345; wrightfamilyfarm.com PYO: Weekends & Holidays 10–6, last two weekends in Sept.–Oct. pumpkins

ECO- C ERT IFIED FRUIT & ORGANICALLY-GROWN V EGETABLES

OPEN 9AM-6PM, 7 DAYS A W EEK H OP EW ELL JUN CTION, N Y * FISHKILLFARMS.COM

ROCKLAND COUNTY Dr. Davies Farm 306 Rte 304, Congers (see website for directions) (845) 268-7020; drdaviesfarm.com PYO: Daily 10–4, Sept. 1–Nov. 1 apples The Orchards of Concklin 2 S. Mountain Rd., GPS-1010 Rte 45, Pomona, 1010 Rte 45, Pomona (845) 354-0369; theorchardsofconcklin.com PYO: mid Sept.–late Oct., contact for hours IPM method apples

ULSTER COUNTY Apple Bin Farm Market 810 Broadway (Rte 9W), Ulster Park (845) 339-7729; theapplebinfarmmarket.com PYO: late Sept.–early Oct. apples

Dolan Orchards 1166 Rte 208, Wallkill (845) 895-2153 PYO: Daily 9–5 IPM method apples Dressel Farms 271 Rte 208, New Paltz (845) 255-0693; dresselfarms.com PYO: Weekends 10–5, Sept.–Oct. apples, pumpkins, chinese chestnuts Dubois Farms 209 Perkinsville Rd., Highland (845) 795-4037; duboisfarms.com PYO: Daily 10–5 apples, pumpkins, pears, grapes, tomatoes, eggplants, peppers

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Hahn Farm AllNaturalMeat Angus Beef, Poultry, Pork, Lamb, Turkeys

Naturally raised seasonal produce

Visit our Farm Market

1697 Salt Point Turnpike • Salt Point, NY 12578 266-5042 or 266-3680

www.HahnFarm.com

Hurds Family Farm 2187 Rte 32, Modena (845) 883-7825; hurdsfamilyfarm.com PYO: Daily, Sept.–Oct. IPM method apples, pears, raspberries, “veggie garden salad” (tomatoes, peppers, cucumbers, zuccini) Jenkins-Leuken Orchards Rte 299 West, New Paltz (845) 255-0999; jlorchards.com PYO: Daily 9–5 IPM method apples, pumpkins, raspberries, blackberries Kelder’s Farm 5755 Rte 209, Kerhonkson (845) 626-7137; kelderfarm.com PYO: Daily 10–6 apples, pumpkins, raspberries, assorted vegetables

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Minard Farms 250 Hurds Rd., Clintondale (866) 632-7753; minardfarms.com PYO: Weekends 10–5, Sept.–end of Oct. apples Mr. Apple Low Spray Farm Rte 213 West, High Falls (845) 687-0005; mrapples.com PYO: Daily 11–6, through November apples Prospect Hill Orchards 73 Clarks Ln., Milton (845) 795-2383; prospecthillorchards.com PYO: Weekends 9–4, open Columbus Day apples, pumpkins, asian & bosc pears, winter squash, gourds Saunderskill Farms 5100 Rte 209, Accord (845) 626-2676; saunderskill.com PYO: Daily 9–5, hayrides on weekends pumpkins

Tantillo’s Farm Market 730 State Rte 208, Gardiner (845) 256-9109; tantillosfarm.com PYO: Daily 9:30–4:30 IPM method apples, pumpkins Wallkill View Farms 15 Rte 299 West, New Paltz (845) 255-8050; wallkillviewfarmmarket.com PYO: Daily 9–6:30, October pumpkins West Wind Orchards 215 Lower Whitfield Rd., Accord (845) 626-0659; westwindorchard.com PYO: Weekends 10–8, Sept.–Oct. certified organic apples, pumpkins, raspberries Wilklow Orchards 341 Pancake Hollow Rd., Highland (845) 691-2339; wilkloworchards.com PYO: Daily 9–6, Labor Day–Halloween apples

Pastured Pork ~ Grass-fed Beef

On-farm Sales: Saturdays 10 - 3

www.lowlandfarm.com 845 481-3459 Warwick NY

FARM MARKET AND GREENHOUSE ANNUALS - PERENNIALS - GARDEN SUPPLIES FRESH FRUITS BAKERY

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VEGETABLES

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CIDER DONUTS

SOFT-SERVE ICE CREAM

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GIFTS

CHECK OUT OUR WEBSITE FOR SPECIAL EVENTS!

OPEN EVERYDAY EXCEPT MONDAY

5100 ROUTE 209, ACCORD (845) 626-CORN (2676) SAUNDERSKILL.COM

Wright Family Farm 699 Route 208, Gardiner (845) 255-5300; eatapples.com PYO: Daily 8–4:30, 2nd week Sept.–end of Oct. apples

WESTCHESTER COUNTY Harvest Moon Orchards 130 Hardscrabble Rd., North Salem (914) 485-1210; harvestmoonfarmandorchard.com PYO: Sept.–mid Oct. apples Hilltop Hanover Farm 1271 Hanover St., Yorktown Heights (914) 962-2368; hilltophanoverfarm.org PYO: Saturdays 10–4, through November Farmer’s Pledge seasonal vegetables (refer to website for availability)

Outhouse Orchards 139 Hardscrabble Rd., Croton Falls (914) 277-3188; outhouseorchardsny.com PYO: Daily 9–5, Sept.–Oct. Apples, pumpkins Stuart’s Farm 62 Granite Springs Rd., Granite Springs (914) 245-2784; stuartsfarm.com PYO: Daily 9–5, Sept.–Nov. Apples, pumpkins Wilkens Fruit and Fir Farm 1313 White Hill Rd., Yorktown Heights (914) 245-5111; wilkensfarm.com PYO: Daily 9–5, Sept.–Nov.

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OPEN 7 DAYS A WEEK FOR TOURS AND TASTINGS THROUGH DECEMBER

COME AND EXPERIENCE 175 YEARS OF QUALITY T H E S P I R I T O F N E W YO R K S T I L L S H I N E S B R I G H T LY T H R O U G H B R OT H E R H O O D W I N E S

BEST SPARKLING WINE “B” Sparkling Chardonnay Gold Medal Hudson Valley Wine Festival 2014 Finger Lakes International Wine Competition

BEST WHITE WINE Riesling Double Gold Medal Hudson Valley Wine Festival

BEST OF CLASS Cabernet on the recent 2014 New York Wine & Food Classic

B R O T H E R H O O D - W I N E R Y. C O M | ( 8 4 5 ) 4 9 6 - 3 6 6 1 1 0 0 B R O T H E R H O O D P L A Z A D R I V E , WA S H I N G T O N V I L L E , N Y 1 0 9 9 2 Please enjoy responsibly © 2014 Brotherhood, America’s Oldest Winery

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EIGHT GREAT APPLE DISHES REIMAGINED BY HUDSON VALLEY CHEFS

TEXT AND PHOTOS BY MARISSA SERTICH VELIE

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BLUE WALDORF SALAD CHEF MATT HUTCHINS, THE HOP Ingredients SALAD

4 Fuji apples, cored, sliced 4 stalks celery, diced 1 cup cayenne-spiced walnuts ½ cup raisins 2 heads Bibb or Panisse lettuce, rinsed and dried ¼ cup chives, cut into 1-inch pieces blue cheese dressing, as needed serves 4 BLUE CHEESE DRESSING

½ pound Old Chatham Sheepherding Ewe’s Bleu Cheese 1 cup buttermilk 1 cup malt vinegar mayonnaise 2 cups sour cream 2 lemons, juiced 2 tablespoons champagne vinegar 2 teaspoons black pepper salt to taste yield: 1 quart MALT VINEGAR MAYONNAISE

3 egg yolks, room temperature ¼ cup plus 2 tablespoons canola oil

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1 ½ tablespoons malt vinegar ½ lemon, juiced 2 teaspoons salt yield: 1 cup Method BLUE CHEESE DRESSING

1. Pour the buttermilk into a large mixing bowl.

2. Using gloves, crumble the cheese into the bowl and break it apart with your hands.

3. Whisk in all of the remaining ingredients and refrigerate until needed.

MALT VINEGAR MAYONNAISE

1. In a large bowl, use a whisk to whip the egg yolks.

2. Slowly stream in the oil, whisking con stantly until the mixture comes together.

3. Gradually add in other ingredients, whisking thoroughly until combined.

4. Refrigerate until needed.

The Hop 458 Main St, Beacon (845) 440-8676

The words “Waldorf salad” might conjure images of lettuce, grapes and apples drowned in mayonnaise, but Matt Hutchins at The Hop in Beacon demonstrates that the classic salad doesn’t have to be a dish of white, sweet glop.

Using Fuji apples, Hutchins combines Old Chatham’s Ewe’s Blue cheese with toasted walnuts, raisins (rather than traditional grapes) and a light, creamy Blue cheese dressing. “I like to do fun twists on classic dishes,” Hutchins says. “It keeps the food accessible, but allows for a lot of creativity.”

The walnuts are tossed with cayenne seasoning after toasting, which provide a salty crunch and a spicy heat to the creamy dressing and Blue cheese. The apples unify the salad with a freshness that accompanies the crisp lettuce and the firm texture of the walnuts.

The occasional raisin adds a pop of concentrated sweetness. Acidity, sweetness, richness, and spice all come together in this surprisingly complex salad.

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GRANNY SMITH & CUCUMBER RAITA CHEF NAVJOT ARORA, CHUTNEY MASALA Ingredients 1 Granny Smith apple, rinsed, cored, small dice ½ English cucumber, fresh, firm (or substituted with Kirby) 2 cups low-fat Greek yogurt or nonfat plain yogurt ½ teaspoon freshly ground cumin powder (roast 1 teaspoon whole cumin in a skillet, grind in a mortar and pestle); save a pinch for garnishing ¼ teaspoon freshly cracked black pepper powder salt to taste Small sprig of fresh mint leaves, chopped, to garnish serves 4 to 6

Method 1. Wash and pat dry the cucumber, grate without peeling. Squeeze out the excess liquid from the grated cucumber and set aside.

2. In a medium bowl, combine yogurt, cumin powder, pepper powder, chopped mint and salt, and mix well with a whisk.

Set aside. (For a slightly thinner consis tency, thin mixture with the cucumber juice extracted after grating.)

3. Toss in the diced apples and grated cucumbers and mix lightly.

4. Refrigerate until served.

5. Garnished with a pinch of toasted cumin powder, a pinch of smoked paprika and some fresh cilantro.

Chutney Masala 4 W Main St, Irvington (914) 591-5500

At Chutney Masala, Chef Navjot Arora brings international flavor to Irvington with his reinterpretation of a classic Indian dish. Raita, a savory yogurt dish, does not traditionally use apples, but the fruit adds a complimentary blend of savory and sweet to the combination of cucumbers, cumin and mint. For this application, Arora prefers Granny Smith apples for their crisp texture and tartness: the acidity cuts through the creamy tang of thick yogurt for a bright and refreshing combination. “It’s nice as a salad, but also great to work into dishes as a condiment,” notes Arona, who trained as a chef and hotel manager in India.

Arora notes that growing apples is big business in northern India, though the fruit is eaten fresh and not typically used in cooking.

Yet, the apple lends itself to many Indian dishes, balancing spicy curries and adding mild sweetness to chutneys and rich sauces.

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PÂTÉ FOIE GRAS WITH CARAMELIZED APPLE CONFIT CHEF FRED KORMANN, THE WOULD Ingredients ½ cup sugar ½ cup water 4 Rome or Granny Smith apples, peeled and sliced thin zest of 1 orange serves 8 Method 1. In a small, heavy bottomed saucepan, combine the sugar and water. Cook over high heat and stir until the mixture comes to a boil. Once the mixture boils, stop stirring and cook until it caramelizes to a deep golden color.

2. Carefully pour the hot caramel into the bottom of a small loaf pan.

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3. Layer thin-sliced apples over the caramel along with some of the orange zest.

4. Wrap the apples and pan tightly with plastic wrap. Then wrap it again with tin foil.

5. Bake in a water bath at 300˚F 6 to 8 hours.

Serve the apples with foie gras paté on toasted brioche.

The Would 120 North Rd, Highland (845) 691-9883 For more apple-based recipes from The Would go to valleytable.com

“There’s something about New York and apples,” says Claire Winslow, co-owner of The Would, in Highland. The restaurant, located on an old apple orchard, provides the ideal setting in which to enjoy the bounty of a Hudson Valley autumn. Chef Fred Kormann slow roasts apples with lemon zest and sage. As the apples roast, they caramelize, giving them a smooth, buttery flavor. The apple “confit” is a primary component in one of The Would’s signature dishes: it’s paired with pâté foie gras and served on elegant slices of toasted brioche. The richness and mild, gamey funk of foie gras pairs well with the fruity, jammy flavor of the apples, which also accent the natural sweetness in the meat. For an accompanying drink, try The Would’s fresh apple cocktail: fresh apples muddled with bitters and sugar and finished with a splash of apple jack. The potent concoction is like a sip of fall and guaranteed to keep you warm as the weather starts to change.

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PORK-&-APPLE SAUSAGE CHEF RICHARD PARENTE, CLOCK TOWER GRILL 8 ounces butter 1 tablespoon cinnamon ½ cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate ¼ cup coriander, toasted, ground 1/8 cup ground black pepper 1/3 cup kosher salt natural hog casings

3. In a large bowl, combine ground pork, seasoning and sautéed apples.

4. Prepare your sausage filler (either machine- or hand-operated).

5. Fill the sausage casings so they do not burst and twist the finished sausage to the required size.

6. Prior to cooking, pierce the skins to vent bursting.

Serve with shredded red cabbage.

Method

1. In a large rondo or saucepan, melt the butter over medium heat. Add the apples and sauté until tender.

2. Remove butter pan from the heat and stir in the cinnamon and maple sugar.

Allow to cool completely.

Richard Parente of Clock Tower Grill in Brewster uses Northern Spy apples in his heritage porkand-apple sausages. The tendercrisp flesh of the Northern Spy is tart, yet it offers some pear-like notes and sweetness, and its overall mildness combines well with the coriander inside the sausage. Soft, cider-braised red cabbage provides a tender bed for the sausage—the dish’s hearty flavor compliments a classic side of pierogies topped with caramelized onions. For dessert, Parente creates a sophisticated interpretation of a classic apple crumble: caramelized apples, served in a mason jar, are topped with Crown Maple streusel and caramel sea salt gelato.

Clocktower Grill 512 Clock Tower Dr, Brewster (845) 582-0574

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SOUTHWESTERN-INSPIRED BARBEQUE PORK CHOP WITH APPLE CHIMICHURRI CHEF WESLEY DIER, THE LOCAL Ingredients

BBQ SAUCE

BRINE

Can be made 2 to 3 days in advance. ½ gallon water 2 cups apple juice 1 red onion, sliced 4 garlic cloves, crushed ¼ cup salt 1 cup sugar 3 bay leaves 1 knob ginger, peeled, sliced 1 orange, sliced ¼ cup juniper berries yield: 4 portions BBQ SAUCE

1 1 2 4 3

Spanish onion, diced red pepper, diced jalapeno peppers, minced cloves garlic, minced tablespoons olive oil

APPLE CHIMICHURRI

1 pound Fuji, Honey Crisp or Pink Lady apples, peeled and scooped with melon baller into spheres 1 roasted red pepper, diced 3 roasted tomatoes, diced 1/8 cup Spanish onion, small dice 2 cloves garlic, slivered ½ cup mint, chopped ½ cup cilantro, chopped 1 teaspoon sriracha 1 teaspoon ground cumin 2 teaspoon sugar 3 tablespoon extra virgin olive oil juice from 2 limes salt, pepper to taste

1. Place all the ingredients with the olive oil into a heavy bottomed pot.

2. Sweat over low-medium heat until the onions are soft and translucent.

3. Add all of the following ingredients to the pot and mix well: 2 quarts catsup ¼ cup mustard powder 2 tablespoons hot sauce (your favorite) 1 cup brown sugar 2 cups apple cider ¼ cup pomegranate molasses 1 cup brewed coffee ½ cup apple cider vinegar ¼ cup Worcestershire sauce 2 bay leaves 4. Simmer 1½ hours, until the sauce is uniformly deep red.

3. Remove bay leaf; cool the pot on ice. Yield will be more than is needed—the sauce can be refrigerated for up to 3 weeks. It’s also excellent on any vegetable, seafood or meat that calls for BBQ sauce.

4. To grill pork chops, liberally apply BBQ, caramelize and re-glaze several times. Cook the chops about 10 minutes or until desired doneness.

APPLE CHIMICHURRI

1. Mix all ingredients in a pot.

2. Heat the mixture lightly before plating—the exterior of the apples should be hot but not mushy.

Method BRINE

1. Bring all items to a boil, then ice cool.

2. Once the brine is completely cold, submerge 4 1-inch-thick bone-in pork chops and soak in the brine 24 hours.

3. Remove chops from brine, drain, pat dry.

The Local 38 W Market St, Rhinebeck (845) 876-2214 For more apple-based recipes from The Local go to valleytable.com

It should not come as a surprise that Wes Dier, the chef of The Local restaurant, is all about local.

Apples sourced from Migliorelli Farm in Tivoli and Montgomery Place Orchards in Red Hook, play leading roles in both his spicy chimichurri and potatoapple latke. “Apples and pork are a traditional pairing, but we do it jazzed up,” Dier says. The double-boned, center-cut pork chop is brined for at least 24 hours before hitting the grill, and the sticky tang of barbeque sauce pairs with the spice of jalapeño and onions in the chimichurri.

Pink Lady and Fuji are his apples of choice because they’re super crisp and maintain their structural integrity throughout the cooking process. Apples for the chimicurri are rounded with a melon baller and lightly sautéed—the outside of the balls cook to be soft and sweet while the interior remains bright and crisp, providing multiple textural and taste sensations from just one ingredient. The spicy chimichurri sauce accentuates the apple’s complexity, transforming into a spicy and bold combination. For the latke, shredded apples and potato are formed into a careful circle, providing a tasty prop for the pork.

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DUCK TWO WAYS WITH APPLE-POMEGRANATE GASTRIQUE CHEFS LESLIE LAMPERT & HECTOR CORONEL, CAFÉ OF LOVE Ingredients 4 duck legs 4 duck breasts 4 to 5 cups duck fat (or olive oil) 2 sprigs rosemary 1 clove garlic, minced ¼ cup granulated sugar ¼ cup apple cider vinegar 1 cup pomegranate juice ½ cup apple cider ½ cup applesauce salt and pepper to taste serves 4 Method 1. In a casserole dish, place the duck legs and season well with salt. Cover with the duck fat (or olive oil) and add the rosemary and garlic. Cover with a lid or tin foil.

2. Bake at 275˚F for 6 to 8 hours.

3. Remove from the oven carefully and allow to cool.

4. Pull the bones out carefully (try not to pull out too much meat).

5. Score the skin of the duck breasts and season with salt and pepper.

6. In an oven-proof saucepan, cook the duck breasts over a very low flame, allowing the fat to slowly render out and become crisp.

7. Place saucepan in a 375˚F oven until the duck breasts reach 125˚F internal temperature.

8. Remove the pan from the oven and allow the duck breasts to rest before slicing.

9. For the gastrique, combine the pomegranate juice, cider and applesauce in a small sauce pan. Cook 10 to 15 minutes over medium heat.

Strain, and discard the solids.

10. In another small pot, cook the sugar and vinegar about 10 minutes, or until the sugar is dissolved.

11. Combine the vinegar mixture with the cider mixture and cook for about 5 minutes. Season with salt and pepper to taste.

Café of Love 38 E Main St, Mt Kisco (914) 242-1002

For Leslie Lampert, the owner of Café of Love, apples offer an opportunity to harness local flavor and create something new.

“Each variety of apple offers something different—different texture, acidity and personality,” Lampert stresses. Comparing ingredients to a chorus of individual yet synchronized dancers, Lampert says the goal of layering flavors is to create a unified statement. “That’s the essence of cooking,” she says. She applies this philosophy to a duck dish in which apples enter in four different forms: the duck is paired with apple cider-spiked polenta, sautéed apples and beets, a pomegranate-apple gastrique and fresh julienned apples. Apples pair naturally with duck, just as they do with pork, because the meat is rich and fatty—the fruit’s tartness creates a harmonious juxtaposition of flavors. Here, sweet gastrique, earthy beets and fresh apples lend freshness to the duck’s rich canvas of flavors.

Lampert designs all the menu items at Café of Love—if she is the conductor of the orchestra, chef Hector Coronel is her first violin. Coronel has been with Café of Love since it first opened and uses French techniques to implement Lampert’s visions. He pan roasts duck breast for the dish and makes comfit duck legs that are tender and moist.

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BOOZY DOUBLE APPLE CAKE WITH BROWN SUGAR-BOURBON SAUCE

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CHEF AGNES DEVEREUX, THE VILLAGE TEA ROOM APPLE CAKE

Ingredients 1 cup golden raisins 1/3 cup Hudson Valley Baby Bourbon 1 cup dried apple rings cut in ½ ½ cup granulated sugar 2 cups unbleached all- purpose flour, sifted 1½ teaspoons baking soda 1/8 teaspoon salt 3/4 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1½ cups tightly packed dark brown sugar 2 large farm eggs, lightly beaten 1 cup unsalted Cabot butter, melted and cooled 3/4 cup coarsely chopped pecans, toasted 2 medium Northern Spy apples, peeled, cut into ½-inch pieces Additional unsalted butter, at room temperature, for greasing the pan Method Preheat the oven to 325˚F. 1. In a small saucepan, heat the bourbon until hot but not boiling. Add the raisins.

2. Take off the heat, add the dried apple slices and soak until the bourbon has cooled. Drain the raisins and dried apple, set aside and save the bourbon.

3. Butter a 9-inch by 13-inch pan and line the bottom and the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper.

4. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves into a small bowl and set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, then add both sugars, beating at medium speed until thickened and pale, about 2 minutes.

6. Add the cooled melted butter to the bowl and fold in the dry ingredients from step 4.

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7. Add the dried fruit-and-bourbon mixture, chopped pecans, and diced fresh apple and quickly fold them into the batter.

8. Scrape the batter into the prepared pan and set in the center of the oven. Bake at 325˚F for 70 to 90 minutes, or until the center springs back when lightly touched and the cake begins to pull away from the sides of the pan.

9. Remove the pan from the oven, transfer to a wire rack and let cool.

Serve warm or at room temperature with softly whipped cream and brown sugar-bourbon sauce (below).

BROWN SUGAR-BOURBON SAUCE

Ingredients 1/3 cup unsalted butter, cut into small pieces 1 cup tightly packed dark brown sugar 1/3 cup granulated sugar 2 /3 cup Ronnybrook heavy cream 2½ tablespoons Hudson Baby Bourbon makes about 2¼ cups Method 1. Combine the butter, sugars and cream in a small, heavy bottomed saucepan.

2. Stir this mixture over low heat until the sugar dissolves, then increase the heat and bring to gentle boil, stirring constantly. Cook 5 more minutes.

3. Remove pan from the heat and stir in the bourbon.

Serve immediately, or cool to room temperature.

Sauce may be covered and refrigerated until needed, up to 3 days. Rewarm in a saucepan over low heat, stirring constantly.

The Village Tea Room 10 Plattekill Ave, New Paltz (845) 255-3434

Using both dried and fresh Northern Spy apples, Chef Agnes Devereux of the Village Tea Room in New Paltz transforms the traditional pairing of apples and bourbon into a flavorful fall cake. The dense, chewy bite of the bourbon-soaked dried apples compliments the tenderly baked North Spies. Pecans add delightful bites of warm, nutty flavor, and the raisins—also soaked in bourbon—are tiny shots of boozy sweetness. The brown sugar tops the cake with the complex and mildly bitter taste of molasses combined with butter and cream.

“It combines all the flavors your want to be eating in the fall,” Devereux says. The cake is served with a dark brown-sugar bourbon sauce using Tuthilltown’s Hudson Baby Bourbon. She recommends pairing the cake with a thimble of bourbon, or a dry, European-style hard cider.

photos this page by jerry novesky

PORK AND APPLE PIE WITH CHEDDAR CURD AND SAGE CHEF SEAN CORCORAN, PEEKSKILL BREWERY 5. In a bowl, toss together pork, shredded apple, curd, sage and 1 to 2 cups of the cooking liquid (to taste).

Season with salt and pepper and set aside.

Ingredients FILLING

1½-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd ¼ cup minced sage 2 cups hard cider 2 cups stock

DOUGH

1. Put flour in bowl of a food processor; add the salt and butter.

2. Pulse until butter forms into pea-size pieces.

3. Slowly drizzle in ice water while pulsing just until mixture comes together into a ball.

4. Turn out dough onto a floured work surface, gently knead. Wrap in plastic wrap and refrigerate 30 minutes.

DOUGH

8 1 2 2

cups flour pound butter, cubed teaspoons salt cups ice water

EGG WASH

2 large eggs 3 tablespoons milk makes 4 5-inch pies

PIE

Method FILLING

Preheat oven to 350˚F 1. In an oven-proof pot, brown pork on all sides over medium to low heat; transfer browned meat to a plate.

2. Add cider and stock to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

3. Return pork to the pot, cover with a tight-fitting lid and braise in 350˚F oven until very tender, about 1½ to 2 hours.

4. When the pork is done, remove from the pot and shred using two forks.

Reserve the liquid.

1. Divide the dough into 4 equal portions.

Take one quarter of the dough and roll it out to about 1/8-inch thick.

2. Cut the rolled-out dough into 2 pieces.

Line the bottom of a 5-inch pie tin with one piece, pushing it to fit.

3. Add pork-apple filling, then top with the second piece of dough. Trim, crimp edges and cut a small air vent in the top.

Repeat the steps for 3 more pies.

4. Whisk together eggs and milk to make egg wash. Brush it over the tops of the pies.

5. Place pies on baking sheet and bake at 350˚F until golden, about 30 to 45 minutes.

Peekskill Brewery 47-53 S Water St, Peekskill (914) 734-BEER (2337)

Tender pork, cheddar cheese curd and sweet apples—Chef Sean Corcoran at Peekskill Brewery may have discovered the ultimate flavor trifecta with his pork-andapple pie. Each individual pie is stuffed with pork shoulder mixed with a reduction of apple cider and sage. The cheese curd melts slightly in the heat of the pie, but the cheese retains enough structure to offer noticeable bites of sharp cheddar that compliment both the sweet apple and the savory pork. The vessel for this meaty apple goodness is a crust of buttery pâté brisée brushed with egg-wash and baked golden.

“The pie would pair great with an IPA like our Eastern Standard,” says Corcoran, who spent years working for the highly acclaimed Chef April Bloomfield in New York City. The bitter hops of an IPA hold up to the buttery pie crust and cut through its richness.

8 photo bottom right by jerry novesky

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arom a O

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We didn’t invent al fresco dining, we just perfected it.

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lunch tues–sat • dinner tues–sun

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(845) 298-6790

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njoy tastings at our Winery and Cidery in Warwick.

Over a dozen wines to choose from plus our line of Naked Flock Hard Ciders. Available throughout the Hudson Valley.

Join us for the 6th Annual Naked Flock Hard Cider Experience Saturday Nov. 1 & Sunday Nov. 2, 12-5PM

and Cidery

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Winery

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Treat Your Guests to a

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Photo by Sarma & Co.

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text by christine gritmon

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photos by david handschuh 40

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the changing face

of hudson valley apples sept

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Valley heirloom varieties is the Esopus Spitzenburg, disThe economic impact of the apple industry, both covered in the Hudson River settlement of Esopus, near regionally and statewide, also is on the upswing. Following Kingston, by a Dutch settler in the late 1700s. The late-seaa relatively dismal decade during the 1990s, the industry has seen a general upswing since 2002, now adding roughly son apple has a red-and-yellow skin, with delicate striping and spotting throughout; the firm yellow flesh is aromatic $250 million annually to the state’s economy—and that and flavorful, though the flavor ripens nicely after being should increase with the growth of new markets for valuestored for a time. Thomas Jefferson was so taken with the added fermented and distilled apple products. apple that he planted a few dozen Esopus Spitzenburg trees Most of this isn’t too surprising for those who know in his orchards at Monticello. their fruit—it’s almost as if the Hudson Valley was created Warwick Valley Winery and Distillery currently grows specifically to grow apples. “Here, we’ve got the moderating some 66 varieties of apples in its 20-acre orchard space, influence of the Hudson River and the Atlantic Ocean, including the elusive Spitzenburg, as well as other antique as well as a late frost,” explains Stephen Hoying, recently varieties such as Chenango Strawberry (a sweet, fragrant retired Senior Extension Associate at Cornell University’s apple native to New York; 1854), Hudson Valley Research Laboratory Wealthy (a tart, bright red apple, in Highland. “We have a growing the first successfully developed in season that will support growing Minnesota; 1868), Cox’s Orange almost every apple variety.”

Pippin (England’s most famous In addition to statewide bestsellers dessert apple; 1825), Ashmead’s like Macintosh, Empire, Gala and Kernel (a British apple dating Honeycrisp, the Hudson Valley from the 1700s with flavors of offers an array of apples that are pear and banana), and Calville best grown right here. “The Hudson Blanc d’Hiver (a spicy, tart, Valley region is the warmest growing uniquely shaped French baking region in the state, so there’s some apple that goes all the way back varieties down there, like Pink Lady, to 1598). “Wherever you grow Fuji, or Granny Smith, that do better heritage varieties, you’re growing in warmer, longer growing seasons,” historical Hudson Valley fruit,” says Jim Allen, President of the New says co-owner Jason Grizzanti. “It’s York Apple Association. The region been an apple region forever.” also offers many unique varieties Prospect Hill Orchards in Milton of “heirloom” apples—breeds with and The Orchards of Concklin in long histories that can often be hard Pomona are among the Hudson to find. “They’re unique,” Allen says.

Valley orchards growing the new “You can’t buy them anywhere other varieties. “I think SnapDragon is than a farm market.”

Jeremy Kidde, Jason Grizzanti really exceptional,” says Steve One of the best-known Hudson

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Steven Clarke

Clarke, of Prospect Hill Orchards, about a very popular, newly introduced apple. “When you bite into it you get a burst of flavor—you get that with most apples, but with this apple I find that the flavors just keep exploding in your mouth after that first bite. It’s like a rocket; you get that initial burst, and then you get all those boom-boom-booms afterwards. It really just explodes with flavor!”

A sixth-generation farmer, Clarke lives in the original homestead of Nathaniel Clarke, who founded Prospect Hill in 1817. “My great-great-great grandfather had the wisdom to plant a black walnut tree in the front yard, just a magnificent tree—200 years later, it’s something I can put my hand on that he also put his hand on,” Clarke says.

“Even though we don’t get rich financially farming, there’s other rewards— you can’t really put a price tag on them, but for me they have a very, very high value.”

The Hudson Valley wasn’t always as dedicated to apples as it is now, Clarke says; tomatoes, peaches and grapes were more dominant until the mid-1950s. “I can show you a picture of Marlboro in 1923 and there is not an apple tree in sight— every spare acre was planted to grapes,” Clarke notes. “Around the 1930s, I think, apples more and more became the dominant crop, and certainly by the 1950s with the advent of controlled-atmosphere storage. Apples just made more sense because you could then extend your marketing season over eight or nine months, and it’s a much more dependable crop.”

Clarke grows 20 varieties of apples—including Jonagold, Gala, Fuji, Cortland, Winesap and Ginger Gold—on about 120 acres of the 400-acre you-pick farm. “When I started, half the production was Macintosh; now I doubt it’s more than 5 percent of the production,” he says. “The trend is toward sweet and crisp. The new varieties are bred so that they can sit on your dining room table for two weeks and they’re still going to be crisp.”

Like many modern apple growers, Clarke has updated his farming techniques over the years to suit the growth patterns of the new varieties. “When I started growing apples, we were growing big, old trees. They required a 20or 22-foot ladder to pick, and there were 40 trees per acre.

We’re now planting 1,000 trees per acre on a supported system—we’re growing a lot of apples and not a lot of tree,” Clarke explains. “We anticipate apples in the future will be picked without ladders in the orchard, that the tops of the trees will be harvested off of a platform that workers stand on and the bottom will just be picked as you walk by”—expensive changes that ultimately will make harvesting more efficient, he adds.

Another older farm embracing new harvesting techniques is The Orchards of Concklin, in Pomona, Rockland County. It’s been in the Concklin family since 1712, making it the eighth-oldest familyrun business in the nation. “In the old days, to trim a tree, we had a tractor mounted platform that you drove into the orchard

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Linda Concklin Hill

and parked between the trees,” explains farm manager Linda Concklin Hill, who also is president of the Rockland Farm Bureau. “The workers then climbed up the ladder onto a platform above the tractor, about 12 to 15 feet up.

From this platform you slid out planks to access the top of the trees to remove excess growth that shaded the fruitbearing wood. We are now doing very dense plantings with built-in trickle irrigation and trellises to maximize growth potential. The highly dense plantings are more efficient for operations,” Hill notes. “In the 1890s, we harvested our apples, packed them in big barrels (every farm had to have their own cooper to put the bands on the barrels), loaded the barrels into horse drawn wagons, drove the wagon to Haverstraw and loaded the barrels of apples onto a ferry to be delivered into New York City. Eventually, the railroads replaced the ferries and our apples were shipped by train.”

Today, Concklin’s apples can be picked right off their trees, purchased at their on-site farm stand and bakery, found at other farmer’s markets throughout the area, and even shipped across the country.

Apple growers in New York State typically fit one of two profiles: large, commercial growers, mainly located in the western region, that sell wholesale quantities to grocery stores, distributors and for export; and smaller farms, like Prospect Hill, the Concklins and the majority of other orchards in the Hudson Valley, that sell on the farm, at farmers’ markets and pick-your-own operations. “A lot of farms in the Hudson Valley have destination markets—they feature hayrides, pumpkin patches, onsite bakeries and cafes, and some even have onsite craft breweries. It’s a real event to visit these areas,” says Allen, whose association has embarked on a major consumer advertising campaign to encourage people to purchase New York State apples and to visit the farms themselves.

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In Granite Springs, Stuart’s Fruit Farm, the oldest apple orchard in Westchester County, fits the profile and has successfully capitalized on its small-farm image. Founded in 1828 as a dairy farm, the family shifted the focus to fruit in the 1920s and currently farms 200 acres of apples, pumpkins and vegetables. Like the Orchards at Concklin, the Stuart’s suburban location has been both a blessing and a curse: While the markets for their products are large and nearby, so are the development threats. But sixth-generation farmers Bob and Betsy Stuart, who live in the property’s original 1760 farmhouse, have no plans to leave. “Suburbia’s closing in on us, but we’re not selling,” Betsy declares.

The Stuarts currently grow 38 varieties of apples, all of which are hand picked by farmworkers or pick-your-own visitors—there is no automated harvesting on the farm.

The orchard’s most popular modern varieties include Honeycrisps, Fujis, McIntosh, red and yellow Delicious and Mutsu (aka Crispin), a giant yellow apple. Some of the original trees on the farm are still producing Northern Spy and Black Twig and there are some Macouns and Winesaps that were planted in the 1920s; one very special tree produces Baldwins. (These large, heirloom trees are not part of the pick-your-own section. “Our men pick from the 25-footers,” Bob Stuart says.)

Extra seasonal attractions on the farm have helped the Stuarts ride the trend of agritourism that is still growing.

In addition to apples, fall brings hayrides, pumpkin picking and school field trips; for the holidays there are you-cut Christmas trees.

The on-site bakery is a favorite stop for cyclists riding the North County Trailway bike trail that cuts right through the farm.

While the increased emphasis on agritourism brings direct economic benefits to the farms, Clarke says he’s noticed a major return to farm-zoned land in his

uncommon

This is the age of the food sleuth: gastro gumshoes driven to uncover unknown heirloom varieties of fruits, vegetables and livestock once featured prominently on the plates of American settlers and early farmers but now scarce or forgotten.

Stories (legends?) abound about old craggy apple trees at the far edge of a field sandwiched between subdivisions providing fruit with an as-yet undiscovered flavor profile. Finds like that are what inspired Rowan Jacobsen to write Apples of Uncommon Character: 123 Heirlooms, Modern Classics, & Little-Known Wonders (Bloomsbury, 2014; $35, hardcover).

Jacobsen, who calls himself a “modern-day apple stalker,” is the James Beard Award-winning author of A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America.

Apples weren’t on his writing list until he unexpectedly came across apple trees on property he and his wife purchased in Calais, Vermont. He was surprised by the apples’ appearance—and none tasted anything like the familiar mass-market varieties. Jacobsen realized he was tasting living history. “It was as if an apple-centric civilization had passed from existence and I was living amid the ruins,” he writes in the introduction.

Apples originated in China’s western foothills of the Tian Shan mountains, near Kazakhstan. Over thousands of years, the fruit journeyed the Silk Road to Rome, then to Europe and eventually to America. They changed and adapted to the different soils, weather and environments of each region without human intervention, all the while developing one of the largest genomes of any grown food.

When American settlers planted apple seeds they brought from Europe, the fruit produced was unpredictable, usually ending up in fermentation barrels or pig feed.

Grafting—the art of attaching a shoot, or scion, to another tree—is the basis of true-to-type apple propagation, but it was uncommon in colonial America because it was easier to travel with seeds than saplings. Nevertheless, generations

characters

of grafts from John McIntosh’s original 1811 Ontario tree are today’s McIntoshes.

The Granny Smiths sold today can be traced directly back to Australian Maria Ann Smith’s 1868 compost pile. Johnny Chapman, better known as Johnny Appleseed, trekked through what would become America’s Midwest from 1790 to 1830, establishing seedling nurseries and selling 3- to 4-year-old trees to settlers for 6 cents.

Today, the global interest in heirloom varietals is part of the backlash against large-scale farming monoculture. Jacobsen praises today’s apple sleuths, especially John Bunker, founder of Fedco Trees in Maine, who actively champions rare heirloom apples and has revived and preserved 80 nearly extinct apples.

Apples native to the Hudson Valley are wonderfully diverse, Jacobsen says, noting they’re particularly good for cider. “The Chenango Strawberry is a rare, tender, early-season apple, and the Esopus Spitzenburg has one of the most delicious and complex flavors of any apple—it makes great pies, fresh eating, and cider, hard or sweet.” Other Hudson Valley apples high on Jacobsen’s list for cider include the Newtown Pippin, known since the 1700s; the Baldwin, grown in the largest orchards in the world in upstate New York and the number-one apple in the world a century ago; and the Dabinett, an English variety, which he says adds a tannic/astringent element. Finally, “Watch out for Hewes Crab—a Virginia variety that is probably the best cider apple in the country.”

Jacobsen says that in the Northeast, the apple is now coming into its own mainly because of cider. “For a couple of decades, the Northeast labored to make wines almost as good as California wines—meanwhile, we make the best apple cider in the world. It makes sense for the Northeast to be identified with cider, especially the Hudson Valley, which will become a cider powerhouse.”

—Abby Luby

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eco apples: scientific and sustainable The plum curculio is a true weevil that, spray because the impact on the crop isn’t big despite its name, has an appetite for apples. enough compared to the impact of spraying.

The larvae bore into the fruit, causing it to There’s always a juggling act between how drop prematurely to the ground. An orchard much damage you can put up with and the overrun by the plum curculio can lose an costs of spraying.” entire harvest, and Northeast farmers (and Currently, about 21 orchards in the consumers) seeking alternatives to chemical Northeast are Eco Apple certified, including spray treatments have had few choices. four in the Hudson Valley. “It’s a group of Enter the Eco Apple certification, the growers who have always been willing to brainchild of Red Tomato, a non-profit orgaask the hard questions and have been willing nization that connects regional produce to make a different set of choices,” says growers in the Northeast with wholesale Elizabeth Ryan, owner of Breezy Hill Orchard Josh Morgenthau/ Fishkill Farms markets. Looking for a way to showcase and in Staatsburg, which boasts 100 acres of promote farmers who were making extraorEco-certified apples. “I’ve been involved in dinary efforts toward ecologically-healthy farming, Red Tomato met conversations about the impacts of pesticides and looking for ways with a group of leading orchardists and scientists in 2005 to craft to grow the most sustainable produce. For me, ‘sustainable’ relates a program that combined the sustainable production standards to the health of the farm and the soil and the ecosystem and the with a certification process, marketing and distribution program. people who do the growing—and the customers. It’s not just what With the help of the Integrated Pest Management Institute of North we spray on the apples—it’s bigger than that.”

America and scientists at Cornell and UMass, Eco Apple was born.

There are three classes of sprays identified within Eco Apple.

Eco Apple certification is “a production protocol and a The first—the prohibited list—includes chemicals that are legal marketing program for growers in the Northeast who are using the to use but are banned by Eco Apple because of their detrimental most advanced kinds of ecological practices under an Integrated impact on the environment. The second group contains benign Pest Management (IPM) philosophy,” explains Susan Futrell, substances that can be used freely by Eco Apple growers. The list Director of Marketing for Red Tomato. “It was developed, in part, is not long—it includes naturally occurring controls like spiders to help communicate to consumers that, in the Northeast, the and ladybugs. The final group is the “use with justification” list— most ecological process for commercial fruit is not always organic substances that an Eco-certified grower can use—as long as its production because of some of the particular pest and disease use can be justified and fully documented by the grower. The final challenges in the climate here.” arbiter in these matters is the IPM Institute of North America, in Fishkill Farms’ Business Manager Mark Doyle explains, “Eco Madison, Wisconsin. “They’re the gatekeeper,” says Peter Ten Eyck, Apple certification is our agreement to go along with a protocol owner and president of Indian Ladder Farms in Altamont. “They’re that, in some ways limits us, and in others ways directs us to the ones who have the final say of whether we can do something certain growing practices—the aim is to avoid some of the more or not. We have to send all of our growing records to them and toxic chemicals that might be used in the industry. The directives they look them over in great detail to make sure we’re doing what are to use as many natural systems and protocols as possible we said we would. They also inspect farms.” that don’t require the use of any kind of chemical. The ultimate The Eco Apple movement has faced a few challenges, objective is to provide a marketing tool for farmers who are doing including how to differentiate itself from the organic movement. much better than the run-of-the-mill, conventional, large-scale To the consumer, the label “organic” has come to signify quality, apple producers—farmers who are really trying their best to sustainable farming methods, Doyle says—but it has limits. “Take produce fruits with the least impact to the environment in the most a very simple example: On the organic side of things, copper is scientific manner possible.” used as sort of fundamental fungicide, so you [can] spray many Jeremy Kidde, co-owner of Warwick Valley Winery and applications of copper. But that can have disastrous effects in the Distillery, says the protocol makes “perfect sense.” “Basically, it’s soil and the environment.” (Some organic vineyards in France, for IPM practices, but with a label on it that is more appealing to the example, are now unusable because of copper toxicity in the soil.) consumer,” he notes. “If you tell a consumer that these apples are Whether it’s perceived as an effective and successful marketing farmed ‘IPM,’ they look at you like, ‘What’s that?’ But if you say tool or a sales gimmick, the Eco Apple label will rely heavily on ‘Eco,’ they become more interested.” growers’ commitment and communication. Ultimately, Doyle says, Eco Apple-certification is a labor-intensive process. “It basically it will all come down to consumer education. “We’ve all had long is a heavy scouting approach,” says Fishkill Orchard Specialist exposure to the ‘organic’ theory. It’s taken quite a while for that to William McCaffrey, who oversees Fishkill Farms’ 60-acre, Ecocome through—and that’s pretty simple,” he notes. “This is a whole certified apple orchard. “Instead of saying, ‘Oh, it’s June 15, that’s lot more complicated to describe. I think that what the certification usually when the cutworms come out, let’s spray,’ you go out and does get across to our customers is that we’re making an effort.” scout for it. You may go out and see five or six cutworms—the protocol says unless the population gets up to 10 we don’t need to —David Neilsen

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Black Dirt Distillery

area of Ulster County. “I can show you three properties that have been purchased in the last three years that were purchased by investors 15 to 20 years ago and subdivided that are now being purchased back by farmers to be planted,” Clarke says. “That’s a reverse trend—you’re not going to see very often anyplace where a subdivided property goes back to the farmer’s hands.” Clarke has also noticed a new generation returning from school to make farming a career, much as he did after earning his degree in horticulture from Michigan State University. “I can’t ever remember a time when this has happened in the numbers that it’s happening today,” he declares. “I think a lot of kids are looking at the job market and realizing it’s an opportunity for them to be their own bosses, to make decisions at a much earlier stage than they would otherwise. I’m sure they’re going to take these farms in some different directions.”

For some farms, that direction is toward the production of cider and other fermented or distilled apple drinks.

According to state figures, the number of cideries in New York has risen 360 percent in just three years—from 5 to 23 producers (15 of them in the Hudson Valley), making it one of the fastest-growing commercial segments of the New York apple industry. In January of this past year, a new Farm Cidery Licensing Law took effect, which, in sum, makes it easier for on-farm distilleries to produce and sell hard cider products, wine and spirits. “The new laws [are] all targeted at making it easier for people to get into the hard-cider business,” says Allen. “It’s an emerging, popular category, like the craft brew business—they’re all growing because it’s sexy, it’s homegrown, and it’s local.”

Grizzanti agrees. “With the boom in cidermaking, we have to do new things,” he stresses, noting that Warwick Valley’s increased production demanded the creation of a whole new facility—Black Dirt Distillery—to produce its nationally recognized fruit brandies, applejack, bourbon and gin. “It all coincided with the craft spirits revival—we saw how the trend grew and wanted to put more emphasis on it,” he says.

Dan Donahue, Senior Extension Educator with Cornell Cooperative Extension’s Commercial Horticulture Program, sees a bright future for Hudson Valley apples. “We’re looking at a revitalized industry because of value-added products—cider and distilled products,” he says. “In a recent industry meeting, I was struck by the tone of optimism.

People are getting into the business now in a way we didn’t see in past years—coming from outside the industry to grow apples, and younger family members are returning to the farm. We’re talking about young apple growers these days.” 4 Breezy Hill Orchard and Cider Mill 828 Centre Rd., Staatsburg (845) 266-3979; hudsonvalleycider.com Fishkill Farms 9 Fishkill Farm Rd., Hopewell Junction (845) 897-4377; fishkillfarms.com Indian Ladder Farms 342 Altamont Rd., Altamont (518) 765-2956; indianladderfarms.com Prospect Hill Orchards 73 Clarks Lane, Milton (845) 795-2383; prospecthillorchards.com The Orchards of Concklin 2 South Mountain Rd., Pomona (845) 354-0369; orchardsofconcklin.com Stuart’s Farm 62 Granite Springs Rd., Granite Springs (914) 245-2784; stuartsfarm.com Warwick Valley Winery and Distillery 114 Little York Rd., Warwick (845) 258-4858; wvwinery.com

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DRINK

apples

spirited

by timothy buzinski and robin cherry

photos by berg ’ s imagery

J

ohnny appleseed, beloved folk legend and wholesome star of children’s books, wasn’t planting apples for moms to bake into pies. Not even close.

He was planting apples for alcohol.

Today, the Hudson Valley is at the forefront of a trend popularizing applebased spirits. With no fewer than five Hudson Valley distillers producing apple-based vodkas, gin, applejack and liqueurs, forward-thinking mixologists and open-minded consumers assure that interest in these spirits is more than just a fad. As Jeremy Kidde, of Black Dirt Distillery in Warwick, points out, “We’re certainly seeing a renaissance in hard cider in addition to a renaissance in cocktail making.” Add to this the increased awareness of gluten sensitivity, the push to “eat local” and the enhanced freedoms New York distillers now enjoy, and you’ve got the makings of an incontrovertible movement.

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since the 1500s. Fermented apple (or pear) cider is twice distilled in copper-pot stills, then mellowed in oak for at least two years (most producers go well beyond that). The resulting liquor is potent and, depending on the length of aging, displays a marriage of flavors: roasted apple and pear notes mingled with vanilla, spice and nuts. Eau de vie is typically unaged, clear and highly aromatic. Calvados and eau de vie differ in one essential way: To produce eau de vie, the entire mashed fruit is fermented and distilled rather than just the pressed juice, as in Calvados. Both spirits are often enjoyed after dinner as a digestif, best sipped with a slight chill from small tulip-shaped glasses.

Derek Grout, of Harvest Spirits in Valatie, adopted applejack early on: He created Cornelius Applejack, named for Cornelius Murray, a Jamaican cider-presser who has worked on the family farm for more than 35 years. Grout distills his fermented cider and ages it in used bourbon barrels. The resulting spirit, “with intense honeyed notes,” as described by Paul Maloney of Stockade Tavern, Kingston’s thoughtfully appointed haven for classic cocktails, is the basis for the bar’s Applejack Julep. With hints of butterscotch and honey, it’s refreshing and satisfying.

Two of the first proponents of Hudson Valley apple brandy—Jeremy Kidde and Jason Grizzanti, of Warwick Valley Winery—produce eau de vie and fruit liqueurs for their American Fruits Distillery line. Having produced both cider and wine, it was clear, as Kidde says, that “the future of [our] business was apple-based—grape growing wasn’t as feasible.” Warwick Valley Winery’s American Fruits apple eau de vie became the base for Black Dirt Apple Jack, which eventually led to the founding of Black Dirt Distillery.

There’s no question that Hudson Valley orchards produce exceptional apples, so it seems natural that applebased drinks should have evolved. Hard cider, perhaps the most familiar, is produced by pressing and fermenting the juice of apples, often employing obscure varieties planted specifically for the drink. Applejack, a rustic spirit not regularly produced outside North America, was popular when Appleseed was busy establishing orchards. In a process called “jacking,” hard cider was frozen in barrels outside during the winter. The water in the cider froze and could be easily skimmed off, leaving behind a highly concentrated apple liquor. But, the process concentrated bad flavors as well—one reason why applejack developed an historically bad reputation. Today in the Hudson Valley, producers are distilling applejack in the manner of Calvados, with exciting results.

Brandy is next in line in the natural evolution of fermented cider. The most popular apple-based brandy is Calvados, a French spirit produced in the Normandy region

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The Dinah Washington R I L E Y M U RKE T T, CL U B H E L S I N KI H U D S O N Ingredients 2 ounces Harvest Spirits Core Vodka ½ ounce Chambord 2 sprigs thyme ½ ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar) 3 smoked cranberries Method 1. In a pint glass, muddle thyme with cranberry juice and sugar. Transfer contents to a shaker.

2. Add vodka and Chambord.

3. Shake vigorously and strain into a martini glass.

4. Garnish with smoked cranberries.

La Luna alla Salvia D E R E K W I L L I AM S , A TAVO L A Ingredients 3 ounces Tuthilltown Spirits Half Moon Orchard Gin 1½ ounces strong brewed chamomile tea (cooled) 1 ounce Cardamaro 2 fresh sage leaves Method 1. Rim rocks glass with sage leaf, then muddle the leaf in a shaker with a small amount of gin.

2. Add remainder of gin, chamomile and Cardamaro, then fill shaker with ice.

3. Lightly shake and strain into rocks glass.

4. Garnish with second sage leaf.

With enjoyment of eau de vie mainly reserved for apres dinner, it occurred to the young duo that a whiskey-like brandy might be more marketable, so they began aging eau de vie in barrels. They chose to create an applejack similar to historic Laird & Company’s “Bottled in Bond” product (undiluted, 100 proof pure apple brandy). At Stockade Tavern, Maloney carefully builds Applejack Old Fashioneds using Black Dirt, garnishing with a large swath of lemon peel. “This drink evolves—it benefits from a few minutes in the glass,” he intones. “This is a drink that should taste great over time and at the end of the drink.”

The newest kids on the apple distilling block are Chris Moyer and Tom Yozzo, of Hudson Valley Distillers in Clermont. These college friends converted a rundown old barn attached to four acres of apple orchards and started making a range of spirits. Most of their products are ciderbased, using fruit sourced from within five miles of the distillery. The distillers have introduced two applejacks in addition to a vodka; all are distilled from cider. Derek

Williams, of New Paltz’s popular Italian mainstay, A Tavola, and The Huguenot, a new restaurant exuding simple sophistication, comments, “For a first release, these guys have really created something—they’re all so good.” Hudson Valley Distillers’ Adirondack Applejack releases subtle hints of vanilla and spice (“Somewhere between an ice cider and an applejack, but without the sweetness”) while Hardscrabble Applejack is more floral and butterscotch, with whiskey-like notes—an ideal nip on a cold Hudson Valley autumn evening.

The breakthrough event that helped spur development of these products occurred in 2002, when the laws regulating New York’s distilleries were loosened. These changes, along with the 2007 Farm Distillery’s Act and Governor Cuomo’s 2012 further expansion of allowable retail sales, created an economic environment in which the distilling industry can thrive.

“It’s a win-win,” says Ralph Erenzo, of Tuthilltown Spirits in Gardiner. “It’s an enormous way to raise revenue for farmers and increase tax revenue for New York.”

Following the 2002 breakthrough, Erenzo and his partner, Brian Lee—both self-taught distillers—began producing apple-based vodka made from scraps obtained from a nearby apple-slicing plant. Today, Tuthilltown Spirits’ Indigenous vodka is made using apples from local orchards that are, like Hudson Valley Distillers, no more than five miles from the distillery. It, too, is made from the fermented cider, in this case triple-distilled.

Tuthilltown Spirits also released Half Moon Orchard Gin, crafted from local wheat and apples. Although most of the flavor comes from the wheat, the apples help make the gin especially smooth. Chief Distiller Joel Elder says a slight scent of apple and a distinct absence of juniper make Tuthilltown’s gin a more versatile spirit, and Williams

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Applejack Old Fashioned PAU L M A L O N E Y, S TO C K A D E TAV E R N Ingredients 2 ounces Black Dirt Distillery Apple Jack ½ ounce Demerara sugar syrup (1:1 sugar and water, simmer to dissolve) 1 dash Fee Brothers Black Walnut Bitters 5 dashes ice water lemon twist Method 1. Fill a rocks glass with ice.

2. Add applejack, sugar syrup, bitters and ice water, then stir.

3. Garnish with lemon twist.

agrees. “This is the best product they make—it’s not so heavy on the juniper and has more bergamot,” he notes. “It blends in with a multitude of mixers or stands alone.” For his La Luna alla Salvia cocktail at A Tavola, Williams first muddles sage with the gin, then adds chamomile and an Italian amaro. The drink is perfectly layered; notes of sage can be detected even before the first sip, then an almost citrusy element develops before finishing dry while a bit of alpine from the amaro and sage interplay. It’s a perfect holiday party drink to accompany snacks of salty spiced nuts or pumpkin risotto cakes.

Grout’s first release at Harvest Spirits also was a vodka, named Core, made by distilling hard cider three times.

Similar to the other apple-based vodkas from the region, this spirit carries a faint hint of apples, but the flavors are decidedly dry—a great partner mixed with fresh fruit

juices. “I like [Core] because it really doesn’t taste like apples—it tastes more like bananas,” says Riley Murkett, of Club Helsinki Hudson, a stylishly renovated industrial building in Hudson that is now a restaurant, music venue and event space. Murkett has created numerous seasonal cocktails with Core; last winter, he featured the Dinah Washington, made with Core, Chambord, thyme and smoked cranberries.

While these distillers have found firm footing for their apple-based spirits in both restaurants and retail shops, they continue to develop. Hudson Valley Distillers already has a third applejack in production, aged in a custom, proprietary barrel blend using a different species of wood for the staves than for the heads, which creates layers of spice in a sarsaparilla-like applejack—think adult ice cream float.

Black Dirt Distillery plans to release both single-barrel and

The Bitter Jack DEREK WILLIAMS, THE HUGUENOT Ingredients 2½ ounces Tuthilltown Spirits Indigenous Apple Vodka 2 ounces Hudson Valley Distillers Chancellor’s Hardscrabble Applejack 1 ounce fresh grapefruit juice 6 drops Dutch’s Colonial Cocktail Bitters grapefruit twist Method 1. Fill shaker with ice.

2. Add vodka, applejack and juice. Shake well and strain into a large coupe.

3. Add bitters and stir.

4. Garnish with grapefruit twist.

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bottom photo by david handschuh

Adirondack Jack D E RE K W I L L I A MS , T H E H U G U E N OT Ingredients 2½ ounces Hudson Valley Distillers Adirondack Applejack 1 ounce rye whiskey ¾ ounce Dancing Pines Chai Liqueur 1 dash fresh sour mix cinnamon stick lemon spiral Method 1. Fill a pint glass with ice. Add applejack, rye whiskey, chai liqueur and sour mix.

2. Stir, then strain into a coupe.

3. Garnish with cinnamon stick and lemon spiral.

single-varietal applejacks in the future. Likewise, Harvest Spirits will release a traditional, Colonial-style applejack called Scrumpy—at about 17 percent alcohol, it has some residual sugar, but also a pronounced acidity reminiscent of a delicately sweet Madeira.

It was a long time coming, but the success of these new value-added products is helping to make the future of the Hudson Valley apple industry quite a bit brighter. “I’m excited and honored to be on the forefront of the Hudson Valley movement,” Williams proclaims. “I like that it took a while and gave people the chance to come out with great products, rather than settling for mediocrity.”

With the growth and excitement surrounding these spirits, there is little doubt that Johnny Appleseed, if alive today, would be part of the cause, helping to create new and even more compelling ways to enjoy an apple a day.

Black Dirt Distillery/ Warwick Valley Winery and Distillery 114 Little York Road, Warwick (845) 258-6020 blackdirtdistillery.com Harvest Spirits at Golden Harvest Farms 3074 US Route 9, Valatie (518) 253-5917 harvestspirits.com Hudson Valley Distillers 1727 US Route 9, Germantown (518) 537-6820 hudsonvalleydistillers.com Tuthilltown Spirits 14 Gristmill Lane, Gardiner (845) 633-8734 tuthilltown.com

Applejack Julep JOSH ROSENMEIER, STOCKADE TAVERN Ingredients 2¾ ounces Harvest Spirits Cornelius Applejack ½ ounce honey syrup (1:1 honey and water, warm to dissolve) 2 sprigs mint, leaves only 1 sprig mint, whole Method 1. In a julep cup or rocks glass, gently dry-muddle mint leaves.

2. Add applejack and stir.

3. Fill the glass with crushed ice. Pour the honey syrup over the ice.

4. Garnish with mint sprig.

top photo previous page ; bottom photo this page by tim buzinski

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Contemporary American dining under the Walkway Over the Hudson. Menu offers seasonal and local foods. Martinis, mixed drinks and fine wines.

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Take a Bite out of the Hudson Valley!

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udson valley restaurant week returns

November 3–16, and this fall’s lineup of nearly 200 participating restaurants is as exciting and diverse as ever. Many chefs focus on the best of our local products. Artisanal cheeses, pasture-raised meats and local wines, beers and spirits feature prominently on Restaurant Week menus. Whether it’s casual comfort food or elegant, candle-lit fine dining, whether you’re revisiting an old favorite or trying a new place—wherever you choose to go, Restaurant Week means a good deal on a great meal.

Just a reminder: During Restaurant Week, restaurants offer prix fixe, three-course dinners for $29.95 and lunches for $20.95 (not including beverage, tax and tip). Make your reservations early and prepare to feast on the region’s best culinary offerings.

Visit HudsonValleyRestaurantWeek.com for updates, menus and opportunities to win prizes during Restaurant Week. Increase your chances of winning by sharing your photos and experiences on Facebook, Twitter and Instagram using #HVRW.

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Here’s a Sneak Peek at Participating Restaurants KEY: L LUNCH $20.95 D DINNER $29.95 T CONVENIENT TO METRO-NORTH X EXCLUSIONS APPLY

X

X

LDX

T

Terrapin Restaurant X

D D

DX LDT

RESERVATIONS & EXCLUSIONS Call the restaurant directly to make your reservation. Check with each restaurant for details about menu, hours and reservation policy. The Restaurant Week price does not include beverage, tax and tip Restaurants marked with an X have chosen to exclude certain days—be sure to call ahead to confirm participation on a particular day.

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FALL 2014, NOVEMBER 3 –16

BILLY JOE’S RIBWORKS L D 26 Front St., Newburgh (845) 565-1560 ribworks.com Mouthwatering ribs, spectacular views of the Hudson River, outdoor dining and live entertainment at the Newburgh waterfront.

BISTRO Z L D 455 S. Broadway, Tarrytown (914) 524-6410 bistroz.com Conveniently located in the Double Tree Hotel, offering casual comfort, fireside dining and an American menu blending fresh ingredients with an imaginative presentation.

BLACKSTONES STEAKHOUSE D T 213 E. Main St., Mount Kisco (914) 218-3880 blackstoneswestchester.com Distinguished menu consists of classic appetizers, prime dry-aged beef, fresh seafood and traditional steakhouse sides served in a warmly lit, antique dining room.

BLU MANGO GRILL L D 81 E. Main St., Walden (845) 713-4820 blumangogrill.com Fusion cuisine featuring bold and eclectic flavors from Thailand, Korea, China and Japan.

Modern and sophisticated style creates a relaxing atmosphere.

BOCUSE RESTAURANT L D 1946 Campus Dr., Hyde Park (845) 471-6608 bocuserestaurant.com Sleek and strikingly contemporary, this French restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques.

BRASSERIE 292 L D T X 294 Main St., Poughkeepsie (845) 473-0292 brasserie292.com Serving classic brasserie fare: duck confit, steak frites and cassoulet. Transports diners to the heart of Paris, right down to the look of the menu.

BROTHERS TRATTORIA D T X 465 Main St., Beacon (845) 838-3300 brotherstrattoria.com Tuscan charm and Northern Italian cuisine in a setting that’s at once family friendly and casual romantic. Choose from homemade pasta, eggplant, veal parmigiana or siciliana.

BROTHERS TRATTORIA D X 2540 Town Plaza, Rt. 55, Poughquag (845) 724-4700 brotherstrattoria.com Enjoy Brothers’ Tuscan charm and Northern Italian cuisine in their second location.

hudsonvalleyrestaurantweek.com

THE BUNKHOUSE BAR & RESTAURANT 98 Ryan Rd., Pine Plains Renowned Chef Sara Lukasiewicz brings her talents to the new Dutch’s Spirits distillery.

Enjoy seasonal local fare in the open dining area overlooking the distillery, or have a drink in the Prohibition era-inspired bar.

CIAO L D T X 5-7 John Albanese Pl., Eastchester (914) 779-4646 ciaoeastchester.com An inviting Italian restaurant, Ciao features traditionally and elegantly prepared dishes.

Dedicated to service and hospitality, creating a relaxing atmosphere and experience.

CAFE OF LOVE L D T 38 E. Main St., Mt. Kisco (914) 242-1002 cafeofloveny.com Provencal-inspired setting, featuring FrenchAmerican fare using fresh ingredients from local growers and farmers. Also offers housemade, gluten-free pastas.

CLOCK TOWER GRILL L D X 512 Clock Tower Dr., Brewster (845) 582-0574 clocktowergrill.com In a renovated barn setting, the atmosphere is casual yet sophisticated. A farm-to-table menu features “rustic American” cuisine (prime burgers, lobster mac & cheese and osso bucco).

CATHRYN’S TUSCAN GRILL L D T 91 Main St., Cold Spring (845) 265-5582 tuscangrill.com Romantic and whimsical. This Italian menu leans north, the wine list is extensive, and the welcome is warm.

COOKERY L D T 39 Chestnut St., Dobbs Ferry (914) 305-2336 thecookeryrestaurant.com Neighborhood eatery serves a neo-nostalgic menu, capturing the warmth of Italian comfort food while using sustainable products.

CENA 2000 L D X 50 Front St., Newburgh (845) 561-7676 cena2000.com Cena 2000 juxtaposes an upscale Mediterranean menu and a serious wine list with Hudson River views on the Newburgh waterfront.

COOPER’S MILL D 670 White Plains Rd., Tarrytown (914) 333-1216 coopersmillrestaurant.com Named from the flour mill that opened in Tarrytown in 1886. Here rustic meets industrial in the setting and local meets global on the menu.

CHAR D T X 2 S. Water St., Greenwich (203) 900-1100 charct.com Sister restaurant to Dolphin, this upscale casual restaurant presents contemporary American cuisine in a setting to match.

CORTLANDT COLONIAL MANOR D 2714 Old Albany Post Rd., Cortlandt Manor (914) 739-3900 cortlandtcolonial.com Reminiscent of a private country estate, the menu offers a wide range of American favorites from seafood to beef.

CHAT 19 L D T 19 Chatsworth Ave., Larchmont (914) 833-8871 chat19.net A casual, relaxed atmosphere to enjoy owner Mario Fava’s selection of grilled food, seafood, appetizers and salads.

COSIMO’S BRICK OVEN L D 100 County Rt. 32, Central Valley (845) 928-5222 cosimosrestaurantgroup.com Casual and contemporary Italian cuisine with some of the world’s best wines. Warm, friendly and sophisticated atmosphere in four uniquely designed locations.

CHAT AMERICAN GRILL L D T 1 Christie Pl., Scarsdale (914) 722-4000 chatamericangrill.com Enjoy a meal by the fireplace, or watch the game on one of three flat screen TVs at this allAmerican grill, sister to Chat 19.

Swift

REGISTER YOUR RESTAURANT

CHOPHOUSE GRILLE D X 957 Rt. 6, Mahopac (845) 628-8300 thechophousegrille.com Hand-picked, aged steaks and fresh seafood offerings. A comfortable bar/lounge offers a selection of craft beers and specialty cocktails.

HUDSONVALLEYRESTAURANTWEEK.COM #HVRW

COSIMO’S BRICK OVEN L D 620 Rt. 211 E., Middletown (845) 692-3242 cosimosrestaurantgroup.com COSIMO’S ON UNION L D 1217 Rt. 300, Union Ave., Newburgh (845) 567-1556 cosimosrestaurantgroup.com COSIMO’S POUGHKEEPSIE L D 120 Delafield St., Poughkeepsie (845) 485-7172 cosimosrestaurantgroup.com sept

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FRANKIE & JOHNNIE’S STEAKHOUSE L D T X 77 Purchase St., Rye (914) 925-3900 frankieandjohnnies.com Distinguished reputation for the finest steaks, chops and seafood, the menu is classic steakhouse fare. The ambiance: stylish sophistication.

CRABTREE’S KITTLE HOUSE L D 11 Kittle Rd., Chappaqua (914) 666-8044 kittlehouse.com Stately country setting, rooted in the warm tradition of the Hudson Valley, offering a Modern American menu and one of the world’s finest wine lists.

GAUCHO GRILL L D T X 1 N. Broadway, White Plains (914) 437-9966 gauchogrillnewyork.com A one-of-a-kind Argentinean steakhouse with traditional Italian cuisine, international wines and liquors and impeccable service.

CRAVE RESTAURANT & LOUNGE D T 129 Washington St., Poughkeepsie (845) 452-3501 craverestaurantandlounge.com Known for its contemporary American cuisine, new-urban setting, attentive service and warmth. Located just under the Walkway Over the Hudson.

GIULIO’S D 154 Washington St., Tappan (845) 359-3657 giulios.biz A romantic setting inside a Queen Anne Victorian, complete with fireplaces and candlelight, serves Italian-inspired Continental cuisine and an extensive wine list. Expansive gluten-free menu available.

DA NINA ITALIAN RESTAURANT L D T 1 Lafayette Ave., Suffern (845) 357-5988 daninas.com Offering age-old tradition and timeless recipes that have been passed down through generations. Quiet and elegant, smells of spices and homemade cooking fill the air.

DAN ROONEY’S CAFÉ & BAR L D X 810 Yonkers Ave., Yonkers (914) 457-2531 danrooneyscafeandbar.com With the atmosphere and flavors of a traditional Irish pub, Dan Rooney’s brings delicious food, extraordinary beer and Irish whiskey to the Empire City Casino in Yonkers.

DESTINATION BISTRO L D 2013 Crompond Rd., Yorktown Heights (914) 245-0500 destinationbistro.com New American cuisine in a comfortable atmosphere. Dishes include colossal crab cakes with Manchego polenta, rosemary chimichurri, and award-wining chipotle barbecue pork.

DOLPHIN L D T 1 Van Der Donck St., Yonkers (914) 751-8170 dolphinrbl.com Located on the banks of the Hudson River and decorated in dramatic, modern fashion, Dolphin’s menu draws liberally and fittingly from the sea.

DON COQUI D T X 115 Cedar St., New Rochelle (914) 648-4848 doncoqui.tv Traditional Puerto Rican culture and feasting is the heart of Don Coqui. Family recipes are the foundation of the expansive dinner, party, and drink menus. Salsa dancing and live DJ music.

Fig & Olive DUO BISTRO D 50 John St., Kingston (845) 383-1198 facebook.com/DuoBistroBar Chefs Juan Romero and Niels Nielson unite their skills to create a collaborative cuisine. Comfort food with a twist in Uptown Kingston.

EASTCHESTER FISH GOURMET L D X 837 White Plains Rd., Scarsdale (914) 725-3450 eastchesterfish.com This popular cosmopolitan restaurant (and fish market) provides a bounty of seafood praised by even the staunchest of New England foodies, and delicious house-made pastas too.

EL SOLAR CAFÉ L D X 346 Broadway, Newburgh (845) 561-3498 facebook.com/ElSolarCafe Charming spot on Broadway in Newburgh offers eclectic Latin and Mediterranean cuisine, gracious hospitality and a warm, welcoming setting.

ELEVEN 11 GRILLE & SPIRITS D 1111 Main St., Fishkill (845) 896-0011 eleven11grille.com A homey tavern with exposed beams and bricks and vintage plank flooring serving comfort food, pub favorites, pasta, steaks and daily blackboard specials.

GLOBAL GRILL AT MYONG GOURMET L D 487 Main St., Mt. Kisco (914) 241-6333 plgourmet.com Rebranded this spring as Global Grill, offers a casual, gourmet atmosphere with progressive global cuisine from the U.S., Europe, Middle East, India, Japan and East Asia. Extensive wine menu.

GOLDFISH RESTAURANT L D T 6 Rockledge Ave., Ossining (914) 762-0051 goldfishdining.com Neighborhood eatery known for its seafood, steak and oysters prepared with a Mediterranean style.

GREENS RESTAURANT AT COPAKE COUNTRY CLUB D 44 Golf Course Rd., Copake Lake (518) 325-0019 copakecountryclub.com Destination dining at its finest. This cozy and inviting atmosphere with fireside dining serves fresh, seasonal local products. Beautiful views overlooking the golf course.

HALF MOON L D T 1 High St., Dobbs Ferry (914) 693-4130 harvest2000.com Casual American restaurant on the Hudson River with panoramic views extending to Manhattan.

The diverse menu offers American favorites— fresh Montauk seafood, ceviche, raw bar and classic hamburgers—with imaginative flair.

HARTH RESTAURANT AT HILTON WESTCHESTER D 699 Westchester Ave., Rye Brook (914) 939-2539 westchester.hilton.com Located in the Westchester Hilton, Harth presents contemporary American comfort food in a welcoming dining room with a centrallylocated brick oven.

DON COQUI D X 107 Mamaroneck Ave., White Plains (914) 648-4848 doncoqui.tv The traditional Puerto Rican culture and feasting at the heart of the popular Don Coqui in New Rochelle now offered in White Plains.

FIG & OLIVE L D X 696 White Plains Rd., Scarsdale (914) 725-2900 figandolive.com The impossibly chic environs of Manhattan’s meatpacking district is transported to suburban Scarsdale, with an invigorated Mediterranean menu.

DUBROVNIK RESTAURANT L D T X 721 Main St., New Rochelle (845) 637-3777 dubrovnikny.com Classic Croatian cuisine in a warm and friendly atmosphere, Dubrovnik is the first authentic Croatian restaurant in Westchester County.

FINO D 1 Baltic Pl., Croton-on-Hudson (914) 271-2600 finowestchester.com After 25 years in Midtown Manhattan, Paul Vuli brings his authentic Northern Italian cuisine to Westchester. Warm and welcoming atmosphere with great food, wine and service.

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HITO RESTAURANT L D T 26 E. Main St., Mount Kisco (914) 241-8488 hitorestaurant.com Traditional Japanese cuisine featuring chicken katsu and beef hibachi. Expansive list of sushi to satisfy even the most adventurous sushi lover.

FALL 2014, NOVEMBER 3 –16

HUDSON HOUSE OF NYACK D X 134 Main St., Nyack (845) 353-1355 hudsonhousenyack.com An antique village hall/jailhouse turned restaurant and bar sets the stage for enjoying refined American cuisine and delicious desserts.

HUDSON HOUSE RIVER INN L D T X 2 Main St., Cold Spring (845) 265-9355 hudsonhouseinn.com An historic 1832 landmark inn serving dry-aged, hand-cut steaks and market-fresh fish. For more casual dining, the Tavern Room serves a lighter menu and pub fare.

HUDSON’S RIBS AND FISH D 1099 Rt. 9, Fishkill (845) 297-5002 hudsonsribsandfish.com Popular steakhouse specializing in hand-cut, aged choice meats, fresh seafood delivered daily and trademark homemade popovers with strawberry butter.

HUDSON WATER CLUB L D T 606 Beach Rd., West Haverstraw (845) 271-4046 hudsonwaterclub.com A beautiful waterside setting with sweeping views of the Hudson River. Contemporary American cuisine with an emphasis on seafood.

THE HUGUENOT D 36 Main St., New Paltz (845) 255-5558 thehuguenot.com Farm-to-table style restaurant featuring everything from meats to vegetables sourced locally and seasonally. Unique collaboration between chef and local farm community.

IL SORRISO L D T 5 N. Buckhout St., Irvington (914) 591-2525 ilsorriso.com Warm and inviting, popular Italian restaurant situated on a steep hill overlooking the shores of the Hudson. A unique wine cellar for private parties.

IL BARILOTTO D X 1113 Main St., Fishkill (845) 897-4300 ilbarilottorestaurant.com Italian trattoria and wine bar serving an innovative menu with influences from France and Spain. Extensive wine list in a warm, upbeat setting.

JOSEPH’S STEAKHOUSE L D X 728 Violet Ave. (Rt 9 G), Hyde Park (845) 473-2333 josephs-steakhouse.com Quality Angus beef selections accompanied by generous sides of garlic mashed potatoes, wild rice and creamed spinach. Vintage images of Sinatra, Bogart and Monroe surround.

IL CASTELLO L D T X 576 Mamaroneck Ave., Mamaroneck (914) 777-2200 ilcastellomenu.com Complete with Old World Italian charm, Il Castello specializes in handmade pastas and tableside presentations. Serving large portions that would “make Mama proud.”

L’INIZIO D X 698 Saw Mill River Rd., Ardsley (914) 693-5400 liniziony.com Award-winning chefs Scott and Heather Francelo’s bring their inventive Italian-inspired cuisine and welcoming hospitality to Ardsley. The menu is “locally sourced,” “hand-made” and “well-crafted.”

IL CENACOLO L D X 228 S. Plank Rd., Newburgh (845) 564-4494 ilcenacolorestaurant.com Bringing the tastes of Northern Italy to the Hudson Valley since 1988; celebrating the simplicity of classic Tuscan cuisine.

LA BOCCA RISTORANTE L D T 8 Church St., White Plains (914) 948-3281 laboccaristorante.com A cozy Italian restaurant tucked away inside the Renaissance Corporate Center in downtown White Plains.

HUDSONVALLEYRESTAURANTWEEK.COM #HVRW

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LA FONTANELLA L D T X 115 Wolf’s Ln., Pelham (914) 738-3008 lafontanellapelham.com Exquisite Italian-Adriatic fare, exceptional wine list, and full service bar create a unique experience in an updated and polished setting.

LE PROVENCAL BISTRO L D T X 436 Mamaroneck Ave., Mamaroneck (914) 777-2324 provencalbistro.com Mediterranean, French bistro food with a flair that lives up to French tradition served in a charming, tastefully decorated dining room.

LA PANETIERE L D X 530 Milton Rd., Rye (914) 967-8140 lapanetiere.com True to its name, La Panetiere boasts fresh baked breads and pastries. The Southern French cuisine is complemented by an exceptional and rustic wine cellar.

LEO’S ITALIAN RISTORANTE L D 475 Rt. 9D, Wappingers Falls (845) 838-3446 leospizzeria.com A relaxed family favorite with menu ranging from pizza and subs to pasta, seafood, veal and chicken; appetizers, salad, beer and wine.

LAKEVIEW HOUSE RESTAURANT L D X 343 Lakeside Rd., Newburgh (845) 566-7100 thelakeviewhouse.com Enjoy views of Orange Lake while browsing a menu of classic favorites, modern fare and daily specials. Excellent service and cozy atmosphere.

LE JARDIN DU ROI L D T 95 King St., Chappaqua (914) 238-1368 lejardinchappaqua.com A cozy French bistro where classic bistro culture reigns (breakfast to late night). Dark, wooden interiors and popular patio cater to a romantic meal or evening with family and friends.

Restaurant 42 LE EXPRESS BISTRO & BAR L D X 1820 New Hackensack Rd., Wappingers Falls (845) 849-3565 leexpressrestaurant.com An extensive renovation transforms a strip-mall setting into a warm contemporary bistro offering ingredient-driven, French-American bistro fare.

From duck confit to duck kimchee sliders.

LE FONTANE L D X 137 Somers Town Rd., Katonah (914) 232-9619 lefontane.net Authentic Southern Italian cuisine and hospitality headed by talented Neapolitan chef.

DistinCtly

DuTCHess

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Settle in for not one, but two cozy nights, with time to get the most out of your getaway.

Walkway Over the Hudson

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MARIPOSA AT NEIMAN MARCUS L T 2 East Maple Ave., White Plains (914) 989-4921 therestaurantsofneimanmarcus.com Newly renovated. Retreat to a fine-dining atmosphere with an innovative menu selection. Enjoy seasonal selections and welcoming service.

Here in Dutchess County, the Hudson Valley has its own distinct character. You’ll discover experiences you won’t find anywhere else in upstate New York.

Simple and Sophisticated.

You Deserve Dutchess.

Madava Farms

LUSARDI’S RESTAURANT L D T X 1885 Palmer Ave., Larchmont (914) 834-5555 lusardislarchmont.com A favorite neighborhood eatery with a reputation for flavorful, Mediterranean dishes in a warm and friendly atmosphere.

dutchesstourism.com 800.445.3131

The Culinary Institute of America

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FALL 2014, NOVEMBER 3 –16

MARCELLO’S OF SUFFERN L D T X 21 Lafayette Ave., Suffern (845) 357-9108 marcellosgroup.com A classic Italian and Valley favorite, serving traditional and contemporary Italian fare.

MELTING POT L D T 30 Mamaroneck Ave., White Plains (914) 993-6358 meltingpot.com Fun and interactive dining experience featuring a menu of signature fondue dinners.

MILL HOUSE BREWING COMPANY L D T 289 Mill St., Poughkeepsie (845) 485-2739 millhousebrewing.com A spacious upscale gastro-pub. This is food as close to the source as possible—simply prepared and innovative. Enjoy the wide selection of ales (brewed on site) and cocktails.

MEXICALI BLUE L D 1571 Rt. 9, Wappingers Falls (845) 298-8226 mexicali-blue.com Using fresh ingredients, Mexicali Blue serves up delicious Southwestern and Californian style cuisine featuring tacos and burritos. Mexican beer and wine/margarita bar.

MIX COCKTAIL BAR & KITCHEN D X 66 Hale Ave., White Plains (914) 682-0050 cpwestchester.com Located in the lobby of the downtown White Plains Crowne Plaza. Offers cocktails by experienced mixologists and plates from steaks to burgers.

MODERNE BARN L D X 430 Bedford Rd., Armonk (914) 730-0001 modernebarn.com From the Livanos family, an urban-country-chic restaurant. Casual and sophisticated. The menu: American with global influences.

THE MILL L D 46 Vassar Rd., Poughkeepsie (845) 214-0000 millpk.com Casual and upbeat atmosphere coupled with knowledgeable staff, acoustic entertainment and cozy indoor and outdoor dining. Fresh, seasonal and local artisanal foods.

Il Barilotto HUDSONVALLEYRESTAURANTWEEK.COM #HVRW

MIMA VINOTECA L D T X 63 Main St., Irvington (914) 591-1300 mimarestaurant.com Charming neighborhood restaurant and wine bar; rustic fare; simply good.

MOSCATO RESTAURANT L D T X 874 Scarsdale Ave., Scarsdale (914) 723-5700 moscatorestaurant.com Named for the sweet, floral grape of the muscat family, Moscato’s sweet service and Mediterranean fare can be enjoyed al fresco or within the casual dining room.

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NINA L D X 27 W. Main St., Middletown (845) 344-6800 nina-restaurant.com Charm and ambiance located in a vintage 1800’s storefront. International cuisine, a relaxed atmosphere and hip late night vibe.

POUGHKEEPSIE ICE HOUSE L D T 1 Main St., Poughkeepsie (845) 232-5783 poughkeepsieicehouse.com Located in an historic Hudson Valley waterfront brick building with old world charm. Casually sophisticated cuisine with seasonal and locally inspired menus.

NOMA SOCIAL L D T 1 Radisson Plaza, New Rochelle (914) 576-4141 nomasocial.com A vibrant restaurant, tapas bar and lounge, offering a Mediterranean menu. The chic, sophisticated setting is designed to enhance the social experience of dining.

PEEKSKILL BREWERY L D T X 47-53 South Water St., Peekskill (914) 734-2337 peekskillbrewery.com Award-winning, four-story brewpub located on the Riverfront in Peekskill. Extensive pub menu thoughtfully planned to feature many locally sourced ingredients.

PRIMAVERA RESTAURANT AND BAR L D T X 592 Rt. 22, Croton Falls (914) 277-4580 primaverarestaurantandbar.com A friendly atmosphere and fine dining experience, Primavera maintains a small town spirit that is warm, welcoming and inclusive.

The Garrison

PUCCINI RISTORANTE D 22 Garden St., Rhinebeck (845) 876-3055 puccinirhinebeck.com Friendly and romantic family restaurant featuring classic Italian cuisine. Gluten free options available.

QUEEN CITY BISTRO L D T X 206 Main St., Poughkeepsie (845) 337-4684 queencitybistro.com With American style small plate cuisine, Queen City promotes close relationships with local farms to bring the freshest ingredients to their menu.

PINCH D 810 Yonkers Ave., Yonkers (914) 457-2541 pinchusa.com High energy atmosphere with a casual vibe, offers steaks, seafood, and raw bar among American classics. Extensive wine selection and 100 New York brewed beers on tap.

PLATES D T X 121 Myrtle Blvd., Larchmont (914) 834-1244 platesonthepark.com Chef-owner Matthew Karp’s artisanal culinary craft includes hand-rolled pasta, homemade sourdough breads, home-fermented vinegars and a repertoire of American classics.

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FALL 2014, NOVEMBER 3 –16

RAMIRO’S 954 L D X 954 Route 6, Mahopac (845) 621-3333 ramiros954.com Nuevo Latino cuisine with a contemporary approach and creativity. Hospitality and warmth reign supreme.

RED HAT ON THE RIVER L D T X 1 Bridge St., Irvington (914) 591-5888 redhatontheriver.com A bustling, multi-level eatery, affording 180° views of the Hudson. French bistro classics mixed with seasonally changing dishes.

RESTAURANT 1915 AND THE BLUE ROOF TAPAS BAR L D 3020 Seven Lakes Dr., Bear Mountain (845) 786-2731 visitbearmountain.com Located on the 2nd floor of the historic Bear Mountain Inn. Enjoy creative dishes firmly based on local and sustainable ingredients in an historic lodge setting.

RIVERMARKET BAR & KITCHEN L D T X 127 W. Main St., Tarrytown (914) 631-3100 rivermarketbarandkitchen.com An veritable epicurean hub across from the Metro-North train station features a farm-to-table restaurant, bar, wood-fired pizzeria, wine shop and market.

ROSIE’S BISTRO ITALIANO L D T X 10 Palmer Ave., Bronxville (914) 793-2000 rosiesbronxville.com Big vintage posters in a cheery, festive dining room with splashes of yellow and wood accents. The Italian menu steers clear of oldfashioned to keep things fresh and seasonal.

RUTH’S CHRIS STEAK HOUSE L D X 670 White Plains Rd., Tarrytown (914) 631-3311 ruthschris.com Located in the Westchester Marriott, the classic steakhouse, complete with mahogany bar and lounge, offers aged-steaks and market fresh seafood.

RESTAURANT X & THE BULLY BOY BAR L D 117 N. Rt. 303, Congers (845) 268-6555 xaviars.com Peter Kelly’s elegant roadside restaurant and bar features four dining rooms, a welcoming bar and a menu of classic dishes complemented by modern American and international cuisine.

SAINT GEORGE BISTRO D T X 155 Southside Ave., Hastings-on-Hudson (914) 478-1671 saintgeorgebistro.com The latest from Chef Chris Vergara, this NewFrench bistro offers reworked classics, local seafood, fine meats, seasonal vegetables and French wine.

RINI’S RESTAURANT & WINE BAR L D 12 West Main St., Elmsford (914) 592-6799 rinisristorante.com Warm and friendly atmosphere. Classic Italian dishes including pork chops with sweet and hot peppers and eggplant parmigiana.

SAM’S OF GEDNEY WAY L D X 52 Gedney Way, White Plains (914) 949-5978 samsofgedneyway.com A modern American bistro with room to enjoy a burger and a beer at the bar watching the game, share a romantic dinner for two or take a private business dinner.

RISTORANTE CATERINA DE’ MEDICI L D 1946 Campus Dr., Hyde Park (845) 471-6608 ristorantecaterinademedici.com Enjoy authentic regional Italian cuisine or woodoven pizza and other simple rustic dishes in a sophisticated dining room overlooking a stunning herb and rose garden, and the Hudson River.

RIVER CITY GRILLE D T 6 S. Broadway, Irvington (914) 591-2033 rivercitygrille.com Eclectic American cuisine served in a vibrant bistro setting. Over a dozen wines by the glass and reasonably priced global wines by the bottle. Cocktails are both modern and classic.

Hudson Valley Restaurant Week would not be possible without their generous support.

RIVERVIEW RESTAURANT L D T 45 Fair St., Cold Spring (845) 265-4778 riverdining.com Contemporary American cuisine in a casual, friendly setting. Spectacular views—Hudson River and Storm King Mountain. Specialties include market fresh seafood and brick oven pizza.

RESTAURANT NORTH L D X 386 Main St., Armonk (914) 273-8686 restaurantnorth.com Casual, sophisticated neighborhood restaurant known for its refined, farm-to-table New American fare, and fine wine and beer selection. “One of America’s top restaurants” (Zagat 2014).

RISOTTO D 788 Commerce St., Thornwood (914)769-6000 risotto-restaurant.com Experienced culinary team presents authentic Italian cuisine in this cozy neighborhood restaurant. Well-known across Westchester for braised meats, homemade pastas and specialty soups; save room for dessert.

Thank You to Our Sponsors

SAMMY’S DOWNTOWN BISTRO L D T X 124 Pondfield Rd., Bronxville (914) 337-3200 sammysbronxville.com A neighborhood favorite serving American continental with a decided Italian accent in a beautiful and inviting room decorated in a fresh, modern style.

SAPORE STEAKHOUSE L D X 1108 Main St., Fishkill (845) 897-3300 saporesteakhouse.com Dry-aged beef cooked to your instructions in a spacious, comfortable, club setting.

SAPORI L D X 324 Central Ave., White Plains (914) 684-8855 saporiofwhiteplains.com Savory dishes prepared with love and passion in the true Italian tradition. Homemade pastas, fresh seafood and an extensive Italian and American wine list.

HUDSONVALLEYRESTAURANTWEEK.COM #HVRW

Interested in becoming a Restaurant Week Sponsor? Contact Laura Lee Holmbo (845) 765-2600 lauralee@valleytable.com

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SETTE E VENTI L D T 720 N. Bedford Rd., Bedford Hills (914) 218-8321 setteeventi.com Owner Maurizio Belli presents authentic Southern Italian cuisine in a relaxed, modern setting. Traditional menu features a wide selection of pasta dishes and homemade desserts.

SWIFT D T 2 E. Main St., Beacon (845) 765-8369 roundhousebeacon.com The Roundhouse at Beacon Falls offers a locally inspired, seasonal menu, craft beers and creative artisanal cocktails. Stunning waterfall views.

SHIP LANTERN INN D 1725 Rt. 9W, Milton (845) 795-5400 shiplanterninn.com Since 1925, genuine hospitality and gracious service are its trademarks. Black-tie service, white tablecloths and fine cuisine combine for a relaxing experience.

TAGINE RESTAURANT & WINE BAR D 120 Grand St., Croton (914) 827-9393 taginecroton.com A wonderful bistro where French favorites (steak frites, salade nicoise) mix with Moroccan classics (tagine of lamb ras el hanout—apricot, onion, cocoa and almond).

SOMERS 202 RESTAURANT & GRILL D 2 Old Tomahawk St., Yorktown Heights (914) 248-8100 somers202.com Introducing a fully renovated dining room offering plush banquettes or cozy tables by the fireplace. Dishes feature American classics with an innovative twist.

TALEGGIO L D T X 189 E. Post Rd., White Plains (914) 761-1111 taleggiorestaurant.com Taking its name from the quintessential cheese, Taleggio captures Old World taste in a New York setting. Homemade pasta and a variety of veal, beef, chicken and pork entrees.

SOUR KRAUT L D 118 Main St., Nyack (845) 358-3122 sour-kraut.com An authentic fine German restaurant in the heart of Nyack. Featuring a variety of homemade German fare, a cozy atmosphere and music.

TARRY LODGE L D T X 18 Mill St., Port Chester (914) 939-3111 tarrylodge.com A suburban outpost of New York’s BataliBastianich outfit famous for thin-crust pizza, housemade pasta and authentic Italian cooking.

Getaway with Metro-North Save with rail and admission discount packages for the Hudson Valley, Connecticut and New York City’s top tours, attractions and events.

Metro-North has over 120 stations throughout the region with service to/from Grand Central Terminal in Midtown Manhattan.

Click on Deals and Getaways at mta.info/mnr.

TAVERN AT DIAMOND MILLS L D 25 S. Partition St., Saugerties (845) 247-0700 diamondmillshotel.com A luxury boutique hotel where the Esopus meets the Hudson affords stunning waterfall views and gourmet cuisine. Dine al fresco or fireside.

TERRACE CLUB L D X 825 S. Lake Blvd., Mahopac (845) 621-5200 theterraceclubrestaurant.com Overlooking picturesque Lake Mahopac, enjoy a diverse menu and seasonal specialties highlighting local produce.

TERRAPIN RESTAURANT D X 6426 Montgomery St., Rhinebeck (845) 876-3330 terrapinrestaurant.com Italian, Asian and French influences and local products served in a creative interpretation of New American cuisine.

TEXAS DE BRAZIL D 1 Ridge Hill Blvd., Yonkers (914) 652-9660 texasdebrazil.com An authentic Brazilian-American churrascaria (steakhouse) combines the cuisine of Southern Brazil with the spirit of Texas.

As a family-owned business founded in 1945, we are a world leader in high quality vegetable oil-related products for the food services market.

What you may not know is that we also offer hundreds of retail packaged food products, made with farm fresh ingredients, that are reversing the trend of high cost for quality food in America’s local markets.

A S U P R E M E O I L C O M PA N Y

1-800-725-2364 sales@thesupremeoilcompany.com 70

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KEY: l LUNCH $20.95 d DINNER $29.95 t CONVENIENT TO METRO-NORTH x EXCLUSIONS APPLY

FALL 2014, NOVEMBER 3 –16

THYME RESTAURANT AND BAR L D X 3605 Crompond Rd., Yorktown Heights (914) 788-8700 thymerestaurant.net American fare served with genuine, neighborly hospitality in a warm and inviting setting. A dedicated focus on gluten-free offerings.

TUTHILL HOUSE AT THE MILL L D 20 Grist Mill Ln., Gardiner (845) 255-4151 tuthillhouse.com Casual, good food in the restored, historical Grist Mill, a stone’s throw from the awardwinning Tuthilltown Distillery. Seasonal American and Italian dishes prepared with local ingredients.

VALLEY RESTAURANT AT THE GARRISON D 2015 Rt. 9, Garrison (845) 424-3604 thegarrison.com American farm-to-table cuisine showcasing ingredients from its own and surrounding area farms, served with in an elegant country setting with river views.

VELO BISTRO WINE BAR D X 12 N. Broadway, Nyack (845) 353-7667 velonyack.com Food and wine pairing is elevated to an art form at this trendy yet consistent Nyack mainstay offering adventurous good cooking and 20 wines by the glass.

TWINS BARBECUE L D 1289 Rte 9, Suite 1, Wappingers Falls (845) 632-3860 twinsbarbecue.com Southern barbecue moved North to the Hudson Valley. Menu features on-site smoked brisket, pork, chicken and ribs with housemade sauces.

VILLAGE SOCIAL KITCHEN & BAR L D T X 251 E. Main St., Mt. Kisco (914) 864-1255 villagesocialkb.com The vibe is upbeat. The setting industrial-rustic.

The menu locally sourced. Enjoy small plates, pizza, upscale entrees and cocktails.

UNION RESTAURANT & BAR LATINO L D 22-24 New Main St., Haverstraw (845) 429-4354 unionrestaurant.net Continental cuisine with a Latin twist in an upscale hacienda setting. Friendly staff and specialty cocktails and sangrias.

VILLAGE TEAROOM RESTAURANT & BAKE SHOP L D 10 Plattekill Rd., New Paltz (845) 255-3434 thevillagetearoom.com A European-style tearoom offers a full menu of sophisticated foods with Irish roots and a commitment to local farms. Wine/Beer/Cocktails are mostly local too. Save room for dessert.

WASABI L D X 110 Main St., Nyack (845) 358-7977 wasabinyack.com Chef Doug Chi Nguyen brings his international influence and love of food to Nyack and serves up artfully plated sushi and entrees.

WOULD D 120 North Rd., Highland (845) 691-9883 thewould.com In apple country. Originally a part of the Hotel Di Prima, The Would has a long history of warm hospitality. New American cuisine with a French flair.

X20 – XAVIARS ON THE HUDSON L D T 71 Water Grant St., Yonkers (914) 965-1111 xaviars.com Classic French technique with Italian and Spanish influences and Asian embellishments yields an original cuisine unique to the Hudson Valley. On the historic pier with views from the Palisades to Manhattan.

ZUPPA L D T 59 Main St., Yonkers (914) 376-6500 zupparestaurant.com A white table-clothe Italian restaurant presents a refined collection of dishes in one of three dining rooms. A sommelier details a 2,500-bottle collection from the wine cellar. 4

Hudson Valley Restaurant Week Board of Advisors Tim & Nina Zagat

Agnes Devereux

Honorary Co-Chairs

THE VILLAGE TEA ROOM RESTAURANT AND BAKE SHOP

Peter Kelly Co-Chair

Cathryn Fadde

XAVIARS RESTAURANT GROUP

CATHRYN’S TUSCAN GRILL

Dr. Tim Ryan

Eric Gabrynowicz

Co-Chair

RESTAURANT NORTH

THE CULINARY INSTITUTE OF AMERICA

Stephan Hengst THE CULINARY INSTITUTE OF AMERICA

Josh Kroner

Vincent Barcelona

TERRAPIN RESTAURANT

EXECUTIVE CHEF

Glenn Vogt

Nick Citera

RIVERMARKET BAR & KITCHEN

COSIMO’S RESTAURANT GROUP

Mary Kay Vrba

Brandon Collins

DUTCHESS COUNTY TOURISM

SWIFT

Kevin Zraly

John Crabtree

WINDOWS ON THE WORLD WINE SCHOOL

CRABTREE’S KITTLE HOUSE

HUDSONVALLEYRESTAURANTWEEK.COM #HVRW

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New American Cuisine 2710 West Main Street Village of Wappingers Falls, NY 12590 Lunch & Dinner ~ Closed Tuesday Banquet Room Available (845) 297-0510 WestMainKitchenandBar.com

SOAPS • LOTIONS • CREAMS • SALVES • SCRUBS

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BATH SOAKS • ESSENTIAL OILS... NATURALLY!

Your answer for extremely natural skin and hair care products, freshly handmade in small batches in the Hudson Valley.

MADE WITH Wilde Hive Scottish oats • Hyde Park Brewery ale • Coach Dairy goats milk • Hummingbird Ranch honey Remsburger maple syrup Monkey Joe coffee

Dermasave Labs

ZED OMI ETS T S CU BASK E GIFT AILABLn the US! i V e A ywher

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n 99 hip a 7-70 We s 0-27

1-80

3 Charles Street, Ste 4.

Pleasant Valley 845-635-4087 Open Mon – Fri Also at Dorrer Jewelers, Rhinebeck Sharyndipity, Mabbetsville Wellness RX, High Falls Adams Fairacre Farms, Wappingers Falls

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Your premier source for special occasion cakes

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Chef  Jean-­Claude  and  Annette  Sanchez  welcome  you WARWICK,  NY   |   25  Elm  St   |   (845)  986-­8900  GREENWOOD  LAKE,  NY   |   132  Windermere  Ave   |   845-­595-­6580

jeancleaudesbakery.com sept

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INDEX TO ADVERTISERS PAGE 70 Admiration Foods / admirationfoods.com 37 Adams Fairacre Farms / adamsfarms.com 22 Apple Bin Farm Market / 845.339.7229 / theapplebinfarmmarket.com 38 Applewood Winery / applewoodwinery.com 24 10 Angelina’s / 845.265.7078 84 Another Fork in the Road / 845.758.6676 /

anotherforkintheroadmilan.wordpress.com 36 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com 10 Beacon Bread Company / 845.838.2867 82 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com 49 Beacon Pantry / 845.440.8923 84 Beech Tree Grill / 845.471.7279 / beechtreegrill.com 8 Billy Joe’s Ribworks / 845.565.1560 / ribworks.com 4 Brasserie 292 / 845.473.0292 / brasserie292.com 26 Brotherhood Winery / 845.496.3661 / brotherhood-winery.com 38 Buttermilk Falls Inn & Spa / 845.795.1310 / buttermilkfallsinn.com 81 Cafe Amarcord / 845.440.0050 / cafeamarcord.com 84 Cafe Mio / 845.255.4949 / miogardiner.com 59 Cafe of Love / 914.242.1002 / cafeofloveny.com 48 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com 38 Cathryn’s Tuscan Grill / 845.265.5582 / tuscangrill.com 20 Coach Farm / coachfarm.com C4, 87 Cosimo’s / cosimosrestaurantgroup.com 49 Craft 47 / 845.360.5253 / craft47.com 60 Crave Restaurant & Lounge / 845.452.3501 / craverestaurantandlounge.com 10 Culinary Institute of America / 845.471.6608 / ciarestaurants.com C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com 66 Dutchess County Tourism / 800.445.3131 / dutchesstourism.com 84 Dutchess Wine Cellar / 845.218.9044 48 Ella’s Bellas / 845.765.8502 / ellasbellasbeacon.com 2 Ethan Allen / 845.565.6000 / ethanallen.com 50 Farm to Table Bistro / 845.297.1111 / ftbistro.com 23 Fishkill Farms / 845.897.4377 / fishkillfarms.com 51 Fresh Company / 845.424.8204 / freshcompany.net 39 Garrison, The / 845.424.3604 / thegarrison.com 39 Gerardo’s Seafood Cafe / 845.831.8500 / facebook.com/gerardosseafoodcafe 39 Giannetta Salon & Spa / 845.831.2421 / giannettasalonandspa.com 83 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com 21 Gossett’s Farmers’s Market / 914.763.3001 / gossettnursery.com 39 Gourmet to Go Caterers / 845.677.5400 / gourmettogony.com 49 Green Meadow Waldorf School / 845.356.2514 / gmws.com 24 Hahn Farm / 845.266.3680 / hahnfarm.com 80 Harvest Spirits / harvestspirits.com 24 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org 3 Hop, The / 845.440.8676 / thehopbeacon.com 86 Hudson Street Cafe / 845.534.2450 / hudsonstreetcafe.com 24 Hudson Valley Farmers’ Market / greigfarm.com 25 Hudson Valley Fresh / hudsonvalleyfresh.com 83 Hudson Valley Home Center / vivianmandaladesignstudio.com 72 Hudson Valley Skin Care / 845.635.4087 / hudsonvalleyskincare.com 50 Hyde Park Brewing Company / 845.229.8277 / hydeparkbrewing.com 36 Il Barilotto / 845.897.4300 / ilbarilottorestaurant.com 67 Irving Farm Coffee Roasters / irvingfarm.com 73 Jean-Claude’s / 845.986.8900 / jeanclaudesbakery.com 21 Jones Farm / 845.534.4445 / jonesfarminc.com 50 Joseph’s Steakhouse / 845.473.2333 / josephs-steakhouse.com 48 LeExpress / 845.849.3365 / leexpressrestaurant.com 51 Leo’s Ristorante & Bar / leospizzeria.com 60 Lola’s Cafe & Gourmet Catering / 845.471.8555 / lolascafeandcatering.com 25 Lowland Farm / 845.481.3459 / lowlandfarm.com 65 M&T Bank / mtb.com 48 Main Course / 845.255.2600 / maincoursecatering.com

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PAGE 71 Manhattan Beer Distributors / 718.292.9300 / manhattanbeer.com 84 Maybelle’s / maybellesny.com 24 McEnroe Farm Market / 518.789.4191 / mcenroeorganicfarm.com 70 MetroNorth / mta.info/mnr 80 Mexicali Blue / mexicali-blue.com 2 Mid Valley Wine & Liquor / 845.562.1070 / midvalleywine.com 73 Mill Restaurant & Bar / 845.214-000 / millpk.com 58 Mill House Brewing Company / 845.485.BREW / millhousebrewing.com 75 Morehead Honda / 888.449.6021 / moreheadhonda.com 77 Mother Earth’s / motherearthstorehouse.com 38 Naked Flock Hard Cider / applewoodwinery.com 85 New Paltz Wine & Spirits / 845.255.8528 / newpaltzwine.com C2, 1 New York Apple Association / nyapplecountry.com 81 Nic-L-Inn Wine Cellar / 845.452.5649 / nliwinecellar.com 58 Nina / 845.344.6800 / nina-restaurant.com 83 Northern Dutchess Realty, Amy Schrader / 917.803.9056 / northerndutchessrealty.com C3 Palace Diner / 845.473.1576 / thepalacediner.com 68 Pamal Broadcasting / pamal.com 22 Pine Bush Farmers Market / 845.978.0273 / pinebushfarmersmarket.com 73 Poughkeepsie Ice House on the Hudson / 845.232.5783 / pkicehouse.com 23 Prospect Hill Orchards / 845.795.2383 / prospecthillorchards.com 85 Puccini Ristorante / 845.876.3055 / puccinirhinebeck.com 3 Queen City Bistro / 845.337.4684 / queencitybistro.com 22 Quattro’s Poultry Farm & Market / 845.635.2018 75 Red Barn Produce / 845.691.7428 C3 Red Line Diner / 845.765.8401 / dineatredline.com 51 Restaurant 1915 / 845.786.2731 x.1915 52 RiverMarket Bar & Kitchen / 914.631.3100 / rivermarketbarandkitchen.com 59 Roscoe Beer Company / 607.290.5002 / roscoebeercompany.com 58 Roundhouse at Beacon Falls / 845.765.8369 / roundhousebeacon.com 85 RR Corks at Astor Square / 845.876.8444 25 Saunderskill Farms / 845.626.CORN / saunderskill.com 78 Smoky Rock BBQ / 845.876.5232 / smokyrockbbq.com 23 Soons Orchards / 845.374.5471 / soonsorchards.com 22 Sprout Creek Farm / 845.485.8438 / sproutcreekfarm.org 84 Stissing House / 518.398.8800 / stissinghouse.com 21 Stoutridge Vineyard / 845.236.7620 / stoutridge.com 9 Sullivan County Visitor’s Association / 800.882.2287 / scva.net 72 Sunflower Natural Foods Market / 845.679.5361 /

sunflowernatural.com C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com 79 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com 83 Thyme / 914.788.8700 / thymerestaurant.net 10 Tito Santana Taqueria / 845.765.2530 8 Trattoria San Giorgio / 845.677.4566 84 Tuthill House at the Mill / 845.255.4151 / tuthillhouse.com 73 Twins Barbeque / 845.632.3860 / twinsbarbeque.com 58 Vigneto Cafe / 845.834.2828 / vignetocafe.com 85 Village Tea Room / 845.255.3434 / thevillagetearoom.com 7 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com 23 Warwick Valley Farmers Market / 845.987.9990 73 Warwick Valley Winery & Distillery / wvwinery.com 72 West Main Bar & Kitchen / 845.297.0510 / westmainkitchenandbar.com 21 Westchester County Tourism / 800.833.9282 / visitwestchester.com 20 Whitecliff Vineyard / 845.255.4613 / whitecliffwine.com 82 Wildfire Grill / 845.457.3770 / wildfireny.com 52 WKZE / wkze.com 8 Would, The / 845.691.9883 / thewould.com 76 Xaviars at Piermont / 845.359.7007 / xaviars.com

Wholesale Fruit & Produce

Where quality rules, local comes first, and taste matters 217 UPPER NORTH ROAD, HIGHLAND

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845.691.7428

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DIRECTORY

A R T

B A K E R I E S

Newburgh Art Supply 5 Grand St., Newburgh (845) 561-5552 newburghartsupply.com Mon–Thur 10–6; Fri 11–7; Sat 10–6 (last Saturdays open until 8pm); closed Sun. See, feel and experience quality art materials in one of Newburgh’s restored landmarks in the heart of the Washington Market neighborhood.

Your local source for essential creative supplies for the student, professional and enthusiast. Catch the 4th annual newBURGH openSTUDIOS September 27 & 28!

The Alternative Baker 407 Main St., Rosendale (845) 658-3355; lemoncakes.com Open 7am Thur–Mon; closed­Tue, Wed. For almost 20 years we have stayed true to our mission to be the region’s benchmark for small-batch, hand­ made all-butter baked goods while also offering gluten-free and other allergy-friendly options. Made-toorder sandwiches for breakfast, lunch or a light supper. Special-occasion cakes made to order. All-vegan vegetable soups in season, all kinds of house-made cold beverages, our Belgian hot chocolate, Harney teas and the valley’s best coffee blend from JB Peel. Unique wedding cakes for a lifetime’s treasure. All “Worth a detour” (NY Times).

A U T O

Morehead Honda Rt. 17K near Rts. 300, I-87, I-84 Newburgh (845) 562-3800; (888) 449-6021 moreheadhonda.com Family owned and operated for over 60 years. We save you more!

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Ella’s Bellas 418-420 Main St., Beacon (845) 765-8502 Mon, Wed 8–5; Thur–Sat 8-7; Sun 9–4; closed­ Tue.

2014

Ella’s Bellas believes that an indulgence should taste like an indulgence regard­ ess of our dietary restrictions.

We specialize in gluten-free products but we promise you won’t know the difference.

Jean-Claude’s Patisserie & Dessert Café­ 25 Elm St., Warwick (845) 986-8900; fax (845) 986-8901 Wed, Thur, Sat 8–6; Fri 8–7; Sun 8–3.

122 Windermere Ave., Greenwood Lake; (845) 595-6580 Thur–Fri 10–3; Sat 9–5; Sun 8–3. jeanclaudesbakery.com Enter Zagat-listed Jean-Claude’s Patis­ serie and you will be greeted with a warm ambiance and the delicious aromas of freshly baked, buttery croissants, brioche and danish, fine cakes and pastries. Pastry chef Jean-Claude San­chez is a classic Euro­pean artisan who has raised the standards of fine baking from his petit patisserie. The staff provides impec­ cable consulting expertise. Tastings for wed­ding cakes by appointment.

B R E W E R I E S

Hyde Park Brewing Company 4076 Albany Post Rd., Hyde Park (845) 229-8277 hydeparkbrewing.com Mon–Tue 4–10; Wed & Thur 11–10; Fri & Sat 11am–midnight; Sun 11–9.

Roscoe Beer Company 145 Rockland Rd., Roscoe (607) 290-5002; roscoebeercompany.com Mon-Fri 11-5; Sat 10-5; Sun 12-5.

C A T E R I N G

Fresh Company PO Box 187, Garrison (845) 424-8204 freshcompany.net At our kitchen one hour north of Manhattan in the Hudson Highlands, we gather great local and imported ingredients for events of all sizes and pocketbooks, from grand affairs to drop-off parties. True to our name, we emphasize the freshest, finest

ingre­dients, because great food is the spark that ignites a convivial gathe­ ring. Executive chef Shelley Boris draws inspira­tion from cooking styles from around the world. Her distinct, warm style is reflected in meals that encourage hospitality and leisure at the table, the elemental enjoyment of eating and drinking well.

Main Course 175 Main St., New Paltz (845) 255-2650 maincoursecatering.com Sensational food. Spectacular presen­ ta­tion. Impeccable service. Great loca­tions. Innovative regional cuisine, creat­ed by our CIA-trained chefs, will delight the most discrim­inating palate.

Our expert event planners have the necessary information and resources to orchestrate the perfect event and relieve you of all the cumbersome details. Unique sites include historic Hudson River mansions, quaint B&Bs, and lush wineries.

Terrapin Restaurant Catering & Events 6426 Montgomery St., Rhinebeck (845) 889-8831 terrapincatering.com Enjoy the same high quality ingre­dients and service that you know at Terrapin Restaurant anywhere in the Hudson Valley. Catering events of all types and

sizes, Terrapin prepares custom menus for every event, using local, organic ingredients whenever possible. Contact Catering Director Hugh Piney.

Table Talk Diner 2521 C South Rd. (Rt. 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com

C O F F E E

E D U C A T I O N

Irving Farm Coffee Roasters 23 Reagan Rd., Millerton (518) 789-3276; ­­irvingfarm.com A quintessentially New York Company, at Irving Farm Coffee Roasters we know what the country means to the city—and vice versa. In 1999, Irving Farm established its farmhouse roastery in the town of Millerton.

Now Irving Farm supplies carefully selected, handcrafted coffees to three cafes in the same metropolis, as well as our own small-town coffee house in Millerton.

Green Meadow Waldorf School 307 Hungry Hollow Rd., Chestnut Ridge (845) 356-2514; gmws.org Founded in 1950, we are one of the oldest and largest Waldorf schools in the U.S. From the child’s imaginative experiences of discovery and play in our Early Childhood program to the intellectual challenges presented in our High School, Green Meadow students approach their education with interest and joy.

H E A LT H

Hudson Valley Skincare 3 Charles St., Ste. 4, Pleasant Valey (845) 635-4087 hudsonvalleyskincare.com Natural skin and hair care products, freshly handmade in small batches in the Hudson Valley. We proudly incorporate fresh, local ingredients into our products—including—Wild Hive oats, Hyde Park Brewery beer, Coach Farms goat milk, Remsburger Farm honey and maple syrup.

H O M E

Ethan Allen Rt. 32, 94 North Plank Rd.,Newburgh (845) 565-6000; ethanallen.com Daily 9–5:30; Sat 10–5:30; Sun noon–5.

The Bells have been offering the finest in home furnishings since 1955 and have expanded their store to offer the new, up-to-date Ethan Allen look featuring country, casual, contem­porary, and traditional furniture and acces­ sories. Their staff offers compli­men­tary interior design service and in-home house calls.

G O L F D I N E R S

Daily Planet 1202 Rt. 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com Palace Diner 194 Washington St., Poughkeepsie (845) 473-1576; thepalacediner.com Red Line Diner 588 Rt. 9, Fishkill (845) 765-8401; dineatredline.com

Garrison Golf Club 2015 US 9, Garrison (845) 424-4747; thegarrison.com/golf Daily, Apr–Nov 6:30–dusk.

The Garrison Golf Club is an 18-hole, par 72 championship golf course.

Perched 800 feet above the Hudson, the course offers spectacular views of the Hudson Highlands. The woodsy terrain challenges golfers with rolling hills, elevation changes, and tough tee shots over deep ravines.

Hudson Valley Home Center 33 W. Market St., Red Hook (845) 332-6113; hudson-valley-home.com

Since

1978

Healthy Living Just Got BETTER! Watch for the grand opening of our newly expanded Produce Department at our Kingston store!

motherearthstorehouse. com 300 Kings Mall Ct KINGSTON 336-5541

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1.67 f 20.00

SMOKY

SMOKY

BBQ

BBQ

ROCK

ROCK

Spacious, beautiful patio

lunch & dinner / closed Tuesdays

Now you can enjoy real, authentic smokehouse BBQ in upstate NY in the village of Rhinebeck Craft beer / Full Bar 6367 Mill St (Rt 9) Rhinebeck | (845) 876-5232 | smokyrockbbq.com

Newly opened (September 2014), we offer interior, landscape and residential design and build services.

Catered to your lifestyle, we create a space as unique as your needs and provide the expertise for renovations, additions, new construction, spatial planning and building skills necessary to complete it.

160 Old Post Rd., Wappingers (845) 632-9955; adamsfarms.com Open daily.

A family-owned farm market/garden center. A cornucopia of fresh produce, meats, fish, deli, and prepared foods.

Featuring Hudson Valley products, a great selection of the best local cheese, meat, produce and more.

­K I T C H E N

Warren Kitchen & Cutlery 6934 Rt. 9, Rhinebeck (845) 876-6208 warrenkitchentools.com Mon–Sat 9:30–5:30; Sun 11–4:30.

The Hudson Valley’s complete source for professional kitchen knives and tools, commercial quality cookware, bake­ware, pocket knives and wood­ carving tools. We stock the largest selection of name-brand cutlery in the region at prices well below retail.

Knife sets, knife blocks and carving boards. Pro­fessional knife sharpening while you wait.

M A R K E T S

Adams Fairacre Farms 1560 Ulster Ave., Kingston (845) 336-6300 1240 Rt. 300, Newburgh (845) 569-0303 765 Dutchess Tnpk, Poughkeepsie (845) 454-4330

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Beacon Pantry 267 Main St., Beacon (845) 440-8923; beaconpantry.com Mon-Sat 7-8; Sun 7-6.

Providing artisan food and artisan ser vice to B eaco n an d beyond, Beacon Pantry features more than 50 varieties of cut-to-order domestic and imported cheese and charcuterie.

Large selection of local, Italian and hard-to-find French pantry items, grass-fed local meats and dairy.

Stumptown coffee, unique choco­ lates, fine pastries and desserts.

Serving European style sandwiches and cheese plates. Catering for any size event.

Main Course 175 Main St., New Paltz (845) 255-2600 maincoursecatering.com Tue–Thur, Sat 11–9; Fri til 10; Sun 9–9.

Try something new. Bruce Kazan,

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award-winning caterer and restaurateur, opens a new sustainable takeaway market, featuring the bounty of the Hudson Valley in easy, delicious meals to eat in or take away.

N A T U R A L

F O O D S

Beacon Natural Market 348 Main St., Beacon (845) 838-1288 beaconnaturalmarket.com Mon–Sat 9–7; Sun 10–5.

Lighting the way for a healthier world.

Featuring organic prepared foods, deli and juice bar, organic and regional produce, meats, and cheeses. Since 2005, proprietors L.T. & Kitty Sherpa are dedicated to ser­ving the Hudson Valley with a complete selection of products that are good for you and good for the planet, including an extensive alterna­tive health depart­ ment. Nutrition­ist on staff. Catering available.

Mother Earth’s 300 Kings Mall Ct., Kingston (845) 336-5541 249 Main St., Saugerties (845) 246-9614 1955 South Rd., Poughkeepsie (845) 296-1069 motherearthstorehouse.com Open daily.

Offering the finest natural foods, bulk

spices, herbs, vitamins, supple­ments and organic produce. The valley’s best organic, hot and cold takeout at our Kingston and Pough­keepsie locations.

Sunflower Market 75 Mill Hill Rd., Woodstock (845) 679-5361 sunflowernatural.com natural@hvc.rr.com Mon–Fri 8–9; Sat 9–9; Sun 10–7.

The area’s most complete natural foods market, featuring certified organic pro­duce, organic milk, cheeses and eggs, a wide range of bulk organic grains and nuts, non-irradiated herbs and spices, plus vitamins, homeo­ pathic & body care products.

P A S T A

La Bella Pasta 906 Rt. 28, Kingston (845) 331-9130 lbpasta.com Mon–Fri 10–6; Sat 11–3; closed­Sun. Fresh pasta made locally using only the finest ingredients. Large variety of ravioli (including vegan), tortellini, pastas and sauces. We manufacture and deliver our excellent product to fine restaurants, gour­m et shops and caterers throughout the Hudson Valley. Call for full product list and samples. Located on Rt. 28 West between Kingston & Woodstock.

R E A L

E S T A T E

Northern Dutchess Realty 6423 Montgomery St., Rhinebeck (845) 876-8588; northerndutchessrealty.com Serving Dutchess and Columbia coun­ ties for all your real estate needs. With the right help, buying or selling a country property can be a pleasure.

Tue–Thur noon–10; Fri, Sat noon–11; Sun noon–9; closed­Mon. Creative New American cuisine with Italian undertones, served in a warm contem­porary atmosphere. Enjoy an artisanal cocktail in the amber glow of the onyx bar before having dinner in the bistro-style dining room or under the awning of our Main Street terrace.

Bring colleagues for a casual lunch or a date for a romantic night out.

R E S T A U R A N T S

Angelina’s Cold Spring 43 Chestnut St., Cold Spring (845) 265-7078; angelinascoldspring.com Mon-Sat 11–9, Sun noon–9.

Everyday Italian food, everyday people. Come in and try out our almost famous Pizza from Mars—voted best pizza topping.

Another Fork in the Road 1215 Rt. 199, Milan (845) 758-6676 anotherforkintheroadmilan. wordpress.com Breakfast 9–3; Lunch 11–3; Dinner 5–9.

Eat something you have never had before or have a burger. Craft beers and wines.

Aroma Osteria 114 Old Post Rd., Wappingers Falls (845) 298-6790 aromaosteriarestaurant.com Lunch Tue–Sat; Dinner Tue–Sun; closed­ Mon. Voted Best Italian Restaurant by Hudson Valley magazine; Poughkeep­sie Journal awards four stars. A romantic, relaxed atmosphere with an elegant cocktail bar in a beauti­ful setting.

Here, rustic Italian cuisine is served with a unique and ex­ten­sive selection of Italian wines (many available by the glass). Catering for all occasions available on or off premises.

Barnaby’s Steakhouse 16 N. Chestnut St., New Paltz (845) 255-2433 barnabyssteakhouse.com Sun–Thur 11–9:30; Fri, Sat 11–10.

Beacon Bread Company 193 Main St., Beacon (845) 838-2867; beaconbread.com 7 days 7-5.

Come in and enjoy our made-fromscratch food. Drop by for our all-day breakfast.

Brasserie 292 292-294 Main St., Poughkeepsie (845) 473-0292; brasserie292.com Mon–Thur 11–9:30; Fri til 10:30; Sat 2–10:30; Sun 11–9.

A thoroughly modern American bistro offering timeless, classic Brasserie fare, a well-stocked bar, banquet seating, amidst glass, copper and tile. Menu offerings range from raw bar to rib eye, soup to tarte tatin.

Cafe Amarcord 276 Main St., Beacon (845) 440-0050; cafeamarcord.com

Cafe Mio 2356 Rt. 44/55, Gardiner (845) 765-8502; miogardiner.com Breakfast & lunch Wed–Sun 8:30–4:30 A popular, casual café overlooking the Shawangunk Mountains. We are proud to offer the freshest local fare, drawing from our many surrounding farms—something that is at the core of our food philosophy. A varied selection of wines and craft beers.

Canterbury Brook Inn 331 Main St., Cornwall (845) 534-9658 canterburybrookinn.com Dinner Tue–Sat from 5.

Hosts Hans and Kim Baumann offer fine Swiss continental cuisine featuring veal, duck,chick­­en, Schnit­zel, pasta, filet mignon, fresh fish and much more. Enjoy a fabulous dessert while sipping a frothing cappuccino or espresso. We specialize in both on- and off-premise catering. Outdoor brookside dining. Reservations suggested.

The Best of the Hudson Valley, Any Night of the Week, In the Comfort of Your Home.

Two of our most loved sauces, ready to inspire your menus.

Just warm, serve and savor to make any dinner a special occasion.

Cathryn’s Tuscan Grill 91 Main St., Cold Spring (845) 265-5582; tuscangrill.com Daily noon–10:30; Brunch Sun. Flight Night Tue, 7–9:30.

Follow the red brick walk off Main St. through a landscaped garden into a romantic din­ing scene. Choose from an array of Northern Italian dishes such as pulled rabbit with fresh pappardelle pasta, seedless grapes & grappa sauce; and grilled partridge with blackberries, pearl onions, and panchetta with a red wine sauce. Reasonably pric­ed wines.

Small private party room is a mem­orable festive Tuscan accent. ­­Cosimo’s Restaurant Group Cosimo’s On Union 1217 Rt. 300, Newburgh (845) 567-1556; fax (845) 567-9246 Cosimo’s Middletown 620 Rt. 211 East, Middletown (845) 692-3242 Cosimo’s Poughkeepsie 120 Delafield St., Poughkeepsie (845) 485-7172 Cosimo’s Woodbury Rt. 32, Central Valley (845) 928-5222 cosimosrestaurantgroup.com Lunch & Dinner daily.

Casual trattoria-style dining with some of the world’s best wines. Old-style Italian cuisine with a New World twist. Daily specials, pasta, fish and

The authentic Terrapin taste you trust, made locally in the Hudson Valley. terrapin restaurant | bistro | bar route 9, rhinebeck village terrapinrestaurant.com 845-876-3330 sept

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meat dishes. Distinctive cocktail lounges, a unique wine cellar for private dinner parties and beau­ti­ful catering facilities.

Craft 47 47 W. Main St., Goshen (845) 360-5253; craft47.com Tue–Thu noon–10; Fri, Sat noon–midnight; Sun noon–10; closed Mon. Kick back, relax and sample the best of the Hudson Valley at Craft 47. We offer small plate American tapas, craft wine and 12 craft beers on tap, with even more in the cooler.

Crave Restaurant & Lounge 129 Washington St., Poughkeepsie (845) 452-3501 craverestaurantandlounge.com Dinner Wed–Sat 4–10; Sun 11:30–9; closed Mon, Tue. Chef Ed Kowalski serves contem­porary food with modern twists in a romantic and intimate setting located directly under the Walkway Over The Hudson.

Culinary Institute of America Rt. 9, 1946 Campus Dr., Hyde Park (845) 471-6608 ciachef.edu/restaurants The world’s premier culinary college offers exceptional global cuisine in 5 award-winning student-staffed restau­ rants: American Bounty celebrates the di­ver­rs­ity of foods of the Americas; Ris­ torante Caterina de’ Medici features auth­en­tic dishes of Italy; St. Andrew’s Café highlights local and sustainably sourced ingredients; Apple Pie Bakery Café offers sumptuous baked goods and café fare.

HAPPY HOU R 4-7 P M Mon-Thur s

Gerardo’s Seafood Cafe 244 Main St., Beacon (845) 831-8500 Mon, Wed-Sun 11-9; closed Tue. Small, cozy restaurant with beautiful exposed brick offers customers a great dining experience. BYOB. Gino’s Restaurant 1671 Rt. 9, Wappingers Falls (845) 297-8061 ginoswappingers.com Tue–Thur 11:30–9; Fri & Sat 11:30–10; Sun 1–9; closed­Mon. Serving the Hudson Valley since 1984.

Traditional southern Italian cuisine in a casual environment. Only the freshest ingredients used to prepare your favorite veal, chick­en, seafood and pasta dishes. Catering on- and off-premise.

Henry’s At Buttermilk Falls 220 North Rd., Milton (845) 795-1310 henrysatbuttermilk.com Lunch Fri, Sat; Dinner Wed–Sun; Brunch Sun. Local comes alive at this bucolic Inn & Spa, where the main ingredients are sourced from local producers and purveyors. An inventive menu features a fresh selection of large and small plates from casual burger and fries to refined New American dishes. Enjoy a pre-dinner stroll through the organic gardens and orchards or a drink overlooking the Hudson River and sweeping lawns. Al fresco dining available.

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The Hop: Craft Beer & Artisanal Fare 458 Main St., Beacon (845) 440-8676; thehopbeacon.com Wed–Thur noon–9; Fri & Sat noon–11; Sun noon–8; closed­Mon & Tue. Share our love of finely crafted beers and passion for house-made char­ cuterie, local cheeses, and seasonal fare. Come enjoy a meal with us and then take a look at the amazing beer selection and specialty food items we have available for retail. Seating at the Chef’s Table is also available by reservation.

Hudson Street Café 237 Hudson St., Cornwall-on-Hudson (845) 534-2450; hudsonstreetcafe.com Mon–Fri 6–3; Sat 7–3; Sun 7–2.

Good food served here. Breakfast includes housemade corn and oat bran pancakes, huevos rancheros and scones baked fresh every morning.

Lunches include a turkey brie panini and housemade empanadas. Delicious dinners with comfort classics like Donna’s meatloaf, and buttermilk fried chicken, as well as seasonal specials.

Custom catering.

Il Barilotto 1113 Main St., Fishkill (845) 897-4300 ilbarilottorestaurant.com Lunch & Dinner Mon–Sat; closed­Sun. Blending the old with the new, Eduardo Lauria, chef-owner of Aroma Osteria, transformed an historic brick building in the heart of Fishkill to a trattoria and wine bar. The fare is Italian peasant with a con­temporary flair. The selection of regional wines from Italy—available by the glass or flight—is extensive.

Catering on- and off-premises.

Joseph’s Steakhouse 728 Violet Ave. (Rt. 9G), Hyde Park (845) 473-2333 josephs-steakhouse.com Mon–Thur 4–9; Fri, Sat noon–10; Sun 12-course brunch noon; Sun dinner 3-8.

Located next to (Eleanor’s Roosevelt’s) Val-Kil National Park. The Steakhouse for dinner, The Tea Room for lunch and banquet room for dinner shows & private parties.

Le Express 1820 New Hackensack Rd.,Wappingers Falls (845) 849-3565 Mon-Thur 11-10; Fri 11-11; Sat 4-11 A modern French American Bistro that focuses on utilizing foods from local Hudson Valley purveyors. Our goal is to have fun and create a small special place that will provide you with a memorable dining experience.

Leo’s Ristorante Rt. 9D, Wappingers Falls (845) 838-3446 22 Quaker Ave., Cornwall (845) 534-3446 1433 Rt. 300, Newburgh (845) 564-3446 leospizzeria.com

Mon–Sat 11–10; Sun 2–9.

A family favorite since 1981, Leo’s offers traditional classic Italian dishes, pizza, hot/cold subs, pasta, veal, chicken and appetizers. Daily specials and catering for all occasions whether in our location or yours. Great food served in a comfortable and relaxed atmosphere.

Lola’s Café & Gourmet Take Out 131 Washington St., Poughkeepsie (845) 471-8555 lolascafeandcatering.com Mon–Fri 10–5.

No acquired taste required. Lola’s is a quaint cafe in Poughkeepsie that serves delicious comfort food and is also well known for customized catered affairs.

We order the best produce and meats available and put out the best product possible. There is no such thing as an ordinary sandwich or salad. Come try our daily lunch specials.

Mexicali Blue 87 Main St., New Paltz (845) 255-5551 1571 Rt. 9, Wappingers Falls (845) 298-8226; mexicali-blue.com Using fresh, natural ingredients, Mexicali Blue serves up delicious Southwestern and Californian style cuisine in a fun, colorful setting. Tacos and burritos top the menu. Mexican beer and margarita’s top the drinks list.

The Mill 46 Vassar Rd., Poughkeepsie (845) 204-9083; millpk.com Executive Chef & Hudson Valley Native, Mark Haslam, features fresh seasonal and local artisanal foods. Our casual and upbeat atmosphere coupled with our knowledge­able staff, acoustic entertain­ment and cozy indoor and outdoor dining make us the destination that serves all of our guests the dining experience they deserve. Come say hello, make friends and join us for a fantastic meal!

Mill House Brewing Company 289 Mill St., Poughkeepsie (845) 485-2739; millhousebrewing.com Lunch, dinner Mon, Wed–Sun; closed Tue. Offers a warm, historic and visually appealing setting, casual, yet profes­ sional service, food cooked from as close to the source as possible, and artfully crafted ales.

Nic-L-Inn 135 N. Water St., Poughkeepsie (845) 452-5649; niclinnwinecellar.com Dinner Tue–Sun The DeLuccia name, familiar to many area diners, is back with the opening of this beautiful wine cellar restaurant on the bank of the Hudson River under the Poughkeepsie Walkway.

Bringing farm-to-table dining, housemade pastas, an extensive wine selection—and unique wine tasting machine—local craft beers and specialty cocktails served in our openair dining room.

Nina 27 W. Main St., Middletown (845) 344-6800; nina-restaurant.com Lunch Mon–Sat 11:30–2:30; dinner Mon–Sun from 5; Brunch Sun 9:30–2.

NYC-trained chef Franz Brendle brings an elegant flair to classic American cuisine. Features include filet mignon roquefort, shrimp asparagus risotto, and seafood specials. Nice selection of wines in various price ranges. Friendly staff, cozy decor. Hearty Sun brunch.

Poughkeepsie Ice House 1 Main St., Poughkeepsie (845) 232-5783; pkicehouse.com Sun–Wed 11:30­­–10; Thur–Sat til 11.

The Poughkeepsie Ice House is the anchor for the Queen Bee City. The historic Hudson Valley waterfront brick building features old world charm and walking distance to the Poughkeepsie Train Station and the Walkway over the Hudson. Public boat docking and waterfront dining are available. The food is casually sophisticated with seasonal and local inspired menus.

Puccini Ristorante 22 Garden St., Rhinebeck (845) 876-3055; puccinirhinebeck.com Tue–Sat 5–10; Sun 5–9; closed­Mon. Family owned and operated. Authentic regional Italian cuisine using local and fresh ingredients. Everything made to order. The only restaurant in Rhine­­beck with private, outdoor garden seating.

Queen City Bistro 206 Main St., Poughkeepsie (845) 337-4684; queencitybistro.com Lunch Tue–Fri 11–3; Sat, Sun 10–3; dinner Tue–Thur 5–10; Fri, Sat 5–11; Sun 5–10 Indulge in American style small plate cuisine for lunch, dinner or a weekend brunch. Queen City promotes close relationships with local farms to bring the freshest ingredients to our menu.

We offer a full bar, featuring craft beer from the Hudson Valley as well as an international selection.

Restaurant 1915 55 Hessian Dr., Bear Mountain (845) 786.2731 x.1915 visitbearmountain.com Thur–Sun 5–9.

Located at the historic Bear Mountain Inn, enjoy a seasonal menu in a beautiful lodge setting.

RiverMarket Bar & Kitchen 127 W. Main St., Tarrytown (914) 631-3100; rivermarketbarandkitchen.com Lunch, dinner daily Innovative, epicurean hub featuring a restaurant, bar, wood-fired pizzeria, wine and spirits store, and farmers’ market. Located on Tarrytown’s riverfront just a stone’s throw from the MetroNorth station.

Roundhouse at Beacon Falls 2 E. Main St., Beacon (845) 765-8369 roundhousebeacon.com sept

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Serving a locally inspired, seasonal menu, the restaurant offers stunning waterfall views in its Rockwell Group designed dining room. The adjoining lounge features a menu of small plates, craft beer, and artisanal cocktails. With Executive Chef Brandon Collins at the helm, both the restaurant and lounge provide gorgeous setting for enjoying an exceptional meal or distinctive drink.

Smoky Rock BBQ 6367 Mill St. (Rt. 9), Rhinebeck (845) 876-5232; smokyrockbbq.com Lunch & Dinner, closed Tues Enjoy authentic, slow-smoked barbeque—all made in-house with age-cured beef and pork and our signature rub in a pleasing American décor or on our spacious patio. The drink list includes a large selection of craft beers, Kentucky bourbons and local spirits. This is BBQ at its best.

Green Living.

Stissing House 7801 South Main St., Pine Plains (518) 398-8800; stissinghouse.com Dinner Wed–Sun; closed­Mon, Tue. Open since 1782, it is one of America’s oldest and longest operated restau­rants.

Serving a cuisine based on French culinary principles, utilizing our wood burning oven and grill and an array of local products, chef owners Michel and Patricia Jean make this a unique spot for lunch, dinner or banquet.

Tavern At Highlands 955 Rt. 9D, Garrison (845) 424-3254 ext. 16 highlandscountryclub.net Dinner Thur–Sat; midday menu Sat, Sun. Refined farm-to-table comfort food, a great NY artisanal beer list and expanded wine selections make this a favorite among locals. Multiple fire­ places, wide plank floors and family style tables provide a warm, invi­ting spot. The outdoor custom-built fire pit allows diners to enjoy its blazing warmth, star gazing and conversation.

The enclosed south veran­­dah is open for cocktails and dining.

Eclectic

American Cuisine Fresh & Local Ingredients

Lunch - Dinner - Wine Bar On & Off Site Catering Avail a bl e KRISTA WILD, Owner www.wildfireny.com

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Terrapin Restaurant & Red Bistro 6426 Montgomery St., Rhinebeck (845) 876-3330 terrapinrestaurant.com Lunch & Dinner daily.

From far-flung origins, the world’s most diverse flavors meet and mingle here. From elements both historic and eclectic comes something surprising, fresh and dynamic: dishes to delight body and soul. Choose fine dining in Terrapin’s dining room or casual fare in the bistro-style atmosphere of Red Bistro & Bar. From good burgers and quesadillas to wild salmon and local filet mignon. Terrapin’s local organic and authentic menu satisfies all.

Thyme Restaurant 3605 Crompond Rd., Yorktown Hts (914) 788-8700; thymerestaurant.net Lunch & Dinner Tue–Sun 11:30–10; Brunch Sun 11:30–2.

Step into Thyme for a relaxing meal of distinguished flavors. Chef-own­er Tom

Costello offers a menu of masterly crafted dishes featuring Con­temporary American fare in a warm and inviting setting. Explore the diverse wine list and seasonal cocktail specials.

Tito Santana Taqueria 142 Main St., Beacon (845) 765-2350; tacosantana.com 7 days 11-9.

Tito Santana Taqueria offers a fresh twist on Mexican food. Fish tacos to falafel press, great vegan fare.

Trattoria San Giorgio 3279 Franklin Ave., Millbrook (845) 677-4566; facebook.com/ trattoriasangiorgio Mon-Tue, Thur-Sat Lunch & Dinner; Sun Brunch & Dinner; closed­Wed. Family-owned and operated, our casual trattoria specializes in Neapolitan pizza made in a wood-fired oven. We use quality, imported ingredients and have partnerships with local purveyors to bring you authentic Neapolitan cuisine.

We are proud of our selection of Italian craft beers and wines. Full bar and outdoor seating available.

Tuthill house 20 Gristmill Ln., Gardiner (845) 255-4151; tuthillhouse.com Sun–Thur 11:30–9; Fri, Sat 11:30–10; closed­ Wed. Homemade American cuisine featur­ing prime steaks, grass-fed beef, seafood and pasta in an historic 1788 Grist Mill.

Our menu is inspired by Italian and American country cooking, featuring fresh, local artisanal products and ingredients of the Hudson Valley.

Valley at the Garrison 2015 US 9, Garrison (845) 424-3604 thegarrison.com/restaurants Valley: Dinner Thur–Sun 5–9; mid-day menu Sat, Sun 11:30–2:30.

Terrace: Mon–Thur 8–6; Fri–Sun 7–7.

Valley, The Garrison’s signature fine dining restaurant offers seasonal American Cuisine. Many ingredients are sourced from Garrison Farm, as well as other farms in the region. Terrace Grill, a casual dining venue, supplies guests with muffins and morning items, as well as burgers, salads and light fare all day.

Vigneto Café 80 Vineyard Ave., Highland (845) 834-2828; vignetocafe.com Lunch, dinner daily Intimate dining location in Highland specializing in homemade pasta, gourmet personal pizza, and a variety of chicken, veal and seafood dishes.

Full bar featuring live music on the weekends after 6pm.

The Village Tea Room 10 Plattekill Ave., New Paltz (845) 255-3434 thevillagetearoom.com Tues–Sun 8am-9pm.

The Village Tea Room is a unique gath­ er­ing place, serving breakfast, lunch and dinner as well as a variety of teas.

Tantalizing cakes and cookies. Organic

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Great Steaks and more for over 30 years

CAFE´

RRatCorks, Inc. Astor Square Wines for the discerning consumer

6815 Route 9N, Rhinebeck

845-876-8444

Inspired country cooking, grass-fed burgers, prime dry aged steaks, seafood, pasta and local artisanal ingredients

Dine on the Shawangunk Kill

LO C A L FA R E 2356 RT 44/55 GARDINER, NY 12525

845 • 255 • 4949 WWW.MIOGARDINER.COM

´ CAFE

Weddings & Mon–Fri Special Events 6AM-3PM Sat 7AM-3PM Sun 7AM-2PM Available evenings for catering

DONNA HAMMOND

the VALLEY valley TABLE table THE

LOC AL

FA R E

8:30–4:30 closed tues. breakfast & lunch all day catering

Executive Chef

Custom Catering

237 Hudson Street, Cornwall-on-Hudson 845.534.2450 www.hudsonstreetcafe.com 84 66

8:30–4:30 closed tues. breakfast & lunch all day catering

sept 2014 JUNE –– nov AUGUST 2014

22 Garden Street • Rhinebeck 2356 RT 44/55 GARDINER, NY 12525

New York 12572 (845)876-3055 • puccinirhinebeck.com 845 • 255 • 4949 WWW.MIOGARDINER.COM

honey, pot pies and roast chick­e n.

Zagat survey says “Irish ex-pat Agnes Devereux has a real winner.”

West Main Bar & Kitchen 2710 W. Main St., Wappingers Falls (845) 297-0510; westmainkitchenandbar.com Lunch & Dinner Wed-Mon 11:30am–9pm; Fri & Sat til 12am.

A friendly new American style restaurant in the village of Wappingers Falls. The menu changes seasonally and displays Mexican, Italian and Asian flavors. Also offers a private banquet room that seats up to 50 for private events.

Wildfire Grill 74 Clinton St., Montgomery (845) 457-3770 wildfireny.com Lunch Mon-Sat 11:30–3; Sun 12–3; Dinner Sun-Thur 5–9; Fri & Sat 5–10 Eclectic is the buzzword at this popular local eatery, where patrons can feast on a predominantly American menu with Asian, Mexican and Italian influences in a rustic Victorian setting.

The Would 120 North Rd., Highland (845) 691-9883; thewould.com Tue–Sat 5pm.

Dine amid the apple orchards. A long history of warm hospitality and inno­ vative New American cuisine makes for a popular destination. CIA trained chefs show dedication to great ingredients and seasonality for sophisticated fare.

For a lighter option, try the bistro menu.

Xaviar’s Restaurant Group Chef-owner Peter Kelly offers his sig­­­na­­­­ ture service and exceptional cuisine to 4 locations. Critics agree: dining in the valley will never be the same.

Xaviar’s at Piermont 506 Piermont Ave., Piermont (845) 359-7007 Lunch Fri & Sun noon–2; dinner Wed–Fri 6–9; Sat seatings 6 & 9; Sun 5–8.

Freelance Café & Wine Bar 506 Piermont Ave., Piermont (845) 365-3250 Lunch Tue–Sun noon–3; Dinner Tue–Thur 5:30–10; Fri til 10:30; Sat til 11; Sun 5–10.

Restaurant X & Bully Boy Bar 117 North Rt. 303, Congers (845) 268-6555 Lunch Tue–Fri noon–2:30; Dinner Tue–Thur 5:30–10; Fri 5–10:30; Sat til 11; Sun til 8; closed­Mon. X2O Xaviars on the Hudson 71 Water Grant Way, Yonkers (914) 965-1111 Lunch Tue–Fri; Dinner Tue–Sun; Brunch Sun. S P A

Giannetta Salon & Spa 1158 North Ave., Beacon (845) 831-2421 giannettasalonandspa.com

Tue­–Thur 9–8; Fri 9–9; Sat 8–4;Sun 11–4.

Full service salon and spa that offers services such as facials, makeup, wedding packages, manicures and pedicures and waxing.

THE VILLAGE TEA ROOM BREAKFAST

~ LUNCH ~ AFTERNOON TEA ~ DINNER ~ CATERING

T O U R I S M­

Apple Country New York State nyapplecountry.com Discover the distinct tastes and best uses for New York’s apple varieties. Check out our on-line guide to orchards, farm markets and cider mills.

Dutchess County Tourism (845) 463-4000; dutchesstourism.com

10 Plattekill Ave, New Paltz

astor 845 wines 66_Layout 4/8/14 2:54 PM Page 1 255 3434 1www.TheVillageTeaRoom.com

Sullivan County Visitors Association (800) 882-CATS; SCVA.net Explore the festivities and natural beauty of Sullivan County through the trails, res­taurants, shops, and fall festivals.

Westchester County Tourism (800) 833-9282; visitwestchesterny.com W H O L E S A L E

Manhattan Beer Distributors manhattanbeer.com (718) 292-9300 A diversified distributor of high quality beers, ciders, wines, waters, and spirits.

Visit our website for the complete list of products, including a wide variety of craft beers, such as Keegan Ales and Captain Lawrence.

RRatCorks, Inc. Astor Square Wines for the discerning consumer

6815 Route 9N, Rhinebeck

845-876-8444

Red Barn Produce 217 Upper North Rd., Highland (845) 691-7428 Full-service, family-owned and opera­t­ ed wholesaler servicing restaurants and institutions with a complete selection of fruits and vegetables for 20 years. A proud distributor of local NY quality produce at competitive prices empha­ sizing reliable and personal service.

Pick-up or delivery available to Dut­ chess, Columbia, Ulster and Orange.

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Dutchess Wine Cellar 1955 South Rd (Rte. 9), Poughkeepsie (845) 218-9044 facebook.com/dutchesswine Mon–Fri 10:30–7; Sat 11–7; Sun noon–6.

Harvest Spirits 3074 Rt. 9, Valatie (518) 253-5917; harvestspirits.com Sat, Sun noon–5 Award-winning spirits from homegrown fruit on a 200-acre farm in Columbia County. The farm distillery produces Core Vodka, Cornelius Applejack and Pear & Apple Brandy from the farm’s fruits. Tastings and tours available every weekend. Farm market open daily.

Mid Valley Wine & Liquor 39 N Plank Rd., Newburgh (845) 562-1070 midvalleywine.com

22 Garden Street • Rhinebeck New York 12572 (845)876-3055 • puccinirhinebeck.com sept

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Mon–Sat 9–9; Sun noon–6.

15,000-sq-ft.shop with 8,600+ labels, 400-square-ft, climate-control­led room for fine wines. Tastings Fri evenings and Sat afternoons. Wine seminars and wine courses are offered periodically. Friend­ ly, knowledge­able staff. UPS shipping.

Mon–Fri 6AM-3PM Sat 7AM-3PM Sun 7AM-2PM Available evenings for catering

DONNA HAMMOND Executive Chef

Custom Catering

237 Hudson Street, Cornwall-on-Hudson 845.534.2450 www.hudsonstreetcafe.com

New Paltz Wine & Spirits 245 Main St., New Paltz (845) 255-8528; newpaltzwine.com Mon–Sat 10–9; Sun noon–7.

Full-service wine shop, offering a wide variety of wines and spirits available in all price ranges to suit your needs. Large local selection, friendly, know­ledge­able service, case dis­counts, special orders.

RR Corks at Astor Square 6815 Rt. 9N, Rhinebeck (845) 876-8444 A charming little wine and spirit shop on the outskirts of Rhinebeck.

W I N E R I E S

FallHudsonValleyRestaurantWeek’s SupportingPurveyors Thank you to our preferred purveyors who are supporting the launch of Restaurant Week!

BROTHERHOOD WINERY DUTCH’S SPIRITS RED BARN PRODUCE NAKED FLOCK HARD CIDER PEEKSKILL BREWERY BREAD ALONE BAD SEED CIDER KEEGAN ALES CAPTAIN LAWRENCE WIDOW JANE WARWICK VALLEY WINERY & DISTILLERY WHITECLIFF VINEYARD & WINERY MILLBROOK VINEYARDS & WINERY HUDSON-CHATHAM WINERY TOUSEY WINERY SPROUT CREEK FARM CASA DEL CACIOCAVALLO FAZIO FARMS HILLROCK DISTILLERY SARATOGA SPRING WATER

To participate or for more information, please contact Laura Lee Holmbo at 845-765-2600 x305 or lauralee@valleytable.com by September 24th.

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Applewood Winery/ Naked Flock Hard Cider 82 Four Corners Rd., Warwick (845) 988-9292; applewoodwinery.com Fri–Sun 11–5 Enjoy tastings at the farm winery, where the fruits of our orchard and vineyard are cultivated to drink. Over a dozen wines are offered, including delightful fruit wines, Chardonnay, Cabernet Franc and barrel-fermented reds, in addition to our line of Naked Flock Hard Cider.

Brotherhood Winery 100 Brotherhood Plaza Dr., Washingtonville (845) 496-3661; brotherhood-winery.com Open daily The oldest winery in America celebrates

over 175 years of quality. Come for a tour of the hand-excavated cellars, taste our award-winning wines, and enjoy a well-paired meal at Vinum Café.

Hudson Valley Wine Festival voted our Riesling the Best White Wine.

Stoutridge Vineyard 10 Ann Kaley Ln., Marlboro (845) 263-7620; stoutridge.com Many of our wines and spirits are locally grown and all are from NY fruits and grains. Our wines are sold exclusively at the winery. Enjoy an authentic taste of the Hudson Valley at our winery, distillery and grounds.

Warwick Valley Winery & Distillery 114 Little York Rd., Warwick (845) 258-4858; wvwinery.com Open daily 11–6 for tastings.

Food & Wine calls our draft cider “clean, vibrant” with a “sweet finish.” We produce wine for every occasion: Char­ don­nay, Riesling, Harvest Moon, Black Dirt Blush and Red, Cabernet Franc, Pinot Noir. As the Valley’s first distillery, we produce a line of fine brandies and liqueurs. Bakery Cafe serves lunch and fresh breads weekends.

Whitecliff Vineyard 331 McKinstry Rd., Gardiner (845) 255-4613; whitecliffwine.com Daily 11:30–5:30; Sat til 6pm.

One of the valley’s largest vineyards boasts beautiful views of the Shawan­ gunk Ridge. Owner/wine­maker Michael Mig­li­ore produces award-winning wines from European vinifera varietals such as Chardonnay, Cabernet Franc and Riesling, as well as new hybrids. Visit our friendly tasting room. Winery tours by appointment, special events.

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LAST CALL

Our town is filled with riches and dereliction. I am only going to dwell on the riches.

For more than 25 years, photographer Ann Stratton has been taking pictures for the likes of Martha Stewart Living, Food & Wine and O Magazine. Three years ago, she moved permanently to the city of Newburgh and in August launched a new blog, Newburgh Food Journal.

My quest with writing this blog is to find the good...in Newburgh.

Posted in English and Spanish, the blog chronicles her discoveries (like the tamales from Portales on Broadway, above) in words and photographs.

I am of the mind that creating a dish that stimulates your senses in a way that provokes memories brings people together and is visually appealing is an art form.

newburghfoodjournal.com

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PHOTO BY ANN STRATTON

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ears in y 1 1 g tin Celebra udson Valley the H ourt & all C Bocce B ing Fall 2014 m more co