The Valley Table 69, March-May 2015

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 69 MARCH– MAY 2015

INSIDE

WWW.VALLEYTABLE.COM

HUDSON VALLEY RESTAURANT WEEK

#FIND YOUR SELFIE

IN THE CATSKILLS

REFRESHING. FLAVORFUL. FUN.

Come see what’s brewing in our Sullivan County Catskills. In Livingston Manor, Roscoe, and Bethel you can tour and taste our latest beers and distilled spirits. And while you’re here check out the local flavor of our downtowns featuring arts, crafts, and cultural experiences. All year long there’s more to do here than the calendar has weekends.

1-800-882-CATS SCVA.net

® I LOVE NEW YORK logo is a registered trademark/service mark of the NYS Dept. of Economic Development, used with permission.

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Brewed & Canned Tuckahoe New York

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ROTATING GERMAN & CRAFT BEER TAPS

ALONG WITH GERMAN AND AMERICAN INSPIRED PUB FOOD

SCHATZI’S PUB & BIER GARDEN

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THE NEXT CLASSICS NEWBURGH THE BELLS’ AN AUTHORIZED ETHAN ALLEN RETAILER ROUTE 32 94 NORTH PLANK ROAD 845.565.6000

T H E N E W S AY E R TA B L E F R O M A M E R I C A’ S C L A S S I C D E S I G N B R A N D. C R A F T E D BY H A N D I N O U R A M E R I C A N W O R K S H O P S . C O M P L I M E N TA R Y D E S I G N S E R V I C E AVA I L A B L E . ©2015 Ethan Allen Global, Inc.

ValleyTable_Spring_Newburgh_3.1.indd 1 3:58 PM Mid Valley Staff Favorites is a group of special wines selected every month for their exceptional quality1/22/15 The and price.

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

number 69 march–may 2015

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features 21

hudson valley restaurant week If you feel a touch of spring fever coming on, not to worry—we’ve got a cure for what ails you.

That’s right, the spring edition of Hudson Valley Restaurant Week is almost upon us, this time with more participating restaurants and sponsors than ever before, and they’re ready with a prescription of great food and drink at great Restaurant Week prices.

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chefs do austin When chefs Eric Gabrynowicz and Rich Parente got the invitation to participate in Indie Chefs Week earlier this year, the question wasn’t whether to go, but which jet could get them to Austin, Texas, the fastest. There, they joined chefs from across the country for a week of sharing ideas, great food and lots of hard work. by Marissa Sertich Velie

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rescuing rockland’s farms Heading down the Thruway toward the Tappan Zee in Rockland County, you’d never guess that one of the most active and successful community farming groups in the valley is right down the road from The Mall. Thanks to the efforts of the Rockland Farm Alliance, you can still get fresh, local products straight from your neighborhood farmer. Then you can go shopping. by Christine Gritmon MARCH – MAY

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13 13 Good stuff

departments Orange County gran fondo, farm-to-bottle brewery, community kitchen, mushrooms and beer, anemone farm, wine trail passport, events and more.

17 Openings Nimai’s Bliss Kitchen, Frida’s Bakery, Barb’s Butchery, Daryl’s House, Marbled Meat Shop, Winston 51 Drink Shrubs, by Timothy Buzinski 57 Community Supported Agriculture projects in the Hudson Valley 2015 63 Eating by the season Watercress, by Robin Cherry 69 Locally Grown The dirt on dirt, part 2, by Keith Stewart 74 Index of advertisers 76 Directory 88 Last Call: Bugs for breakfast, by Marissa Sertich Velie

recipes

40 Peconic bay scallops with grapefruit and yam (Eric Gabrynowicz/Restaurant North) 41 Lamb heart tartare and lamb tongue pastrami (Rich Parente/Clock Tower Grill) 52 Nights in Mink, Saffron & mango green tea (Darren Joseph/Tuthill House); Shrub “adult” soda 53 Homemade Grenadine, Old New York (Kelly Verardo/Restaurant North)

(Hudson Standard)

65 Watercress salad (Peter Milano/Dish) 66 Roasted beet salad (Vincent Ricciardelli/Harvest on Hudson) 67 Watercress and nettle soup (John Lekic/Le Express) 68 Watercress and blood orange salad (Vincent Mocarski/Valley) 68 Watercress oshitashi (Makio Idesako/Sushi Makio) 6

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FONDO PHOTO COURTESY APLEN GRAFIK

A feast for your eyes . . .

and for your palate.

pizza • lounge • tuscan dining room

poughkeepsie journal zagat rated “highly recommended”

465 main st., beacon • (845) 838-3300 7 days 11am–10pm

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EDITOR’S LETTER

Empire State, indeed It’s almost no fun any more to pick apart the foibles of our public officials—it’s become just too easy to find examples of dysfunction and idiocy. Yet, a funny thing happened on the way to sign another petition—in conversation we realized there are ample reasons to feel good about living in New York State at the current time (and not just because Chris Christie is governor of another state). Over the past several years, the state has enacted, rescinded and modified laws—and thrown its weight behind significant PR campaigns—that have had a direct, positive effect on the state’s agricultural resources and economics, as well as on related interests like tourism, travel and lodging, brewing and distilling, and, of course, restaurants.

The recognition and acknowledgment of the true value of the state’s agricultural economy, the lowering of the minimum number of acres required for agricultural district designation and, more recently, the state’s initiatives to get more local and seasonal products into the public school systems all underscore the role local agriculture plays not only in the state’s overall economic health but also in the health of its citizens. With significant input from Hudson Valley interests, a jigger of hopelessly antiquated (Depression era) liquor laws were brought up to date or eliminated from the books, opening the way for legislation aimed at making it easier for on-farm production and sale of wine, spirits and beer. Consequently, the explosion in the number of farm-to-bottle distilleries and breweries in the Hudson Valley and elsewhere is breathing new life into some marginalized farms and stimulating interest and cultivation of forgotten crops like hops and barley. The word agriculture can now legitimately and positively be included in the same sentence as economic development, along with vodka, bourbon and beer.

To top it off, Governor Cuomo’s proposed 2015 budget includes $20 million earmarked specifically for Hudson Valley farmland protection. It’s not a done deal—the budget has not yet been approved and the item has some upstate senators in particular grumbling that the money should be spread statewide—but it is an indication that the the state may be willing to ante up some public money in support of all the private food- and agriculture-related investments in the region.

Realistically, $20 million spread across the state won’t go very far, but it could have significant impact in this region and provide incentive for more activity.

The environment of New York also got a break recently when hydraulic fracturing (fracking) was banned within the state’s borders, at least for the foreseeable future. It’s hard to emphasize enough the significance of this judgment: While some municipalities already have passed local laws forbidding the transport of highly toxic fracking byproducts through their jurisdictions, the move to ban the practice from the state is an acknowledgment that the potentially permanent destruction of

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our natural resources—specifically our water supplies—is not worth the short-term (and highly questionable, if not fictional) economic gains the big-business operations would bring. Chalk one up for the good guys.

There is one more feather waiting to be displayed in the state’s cap, so to speak. Now that the issue of GMOs (genetically modified organisms) or GE (genetically engineered) products has been brought to the fore in venues as diverse as Consumer Reports and Real Time with Bill Maher, the whole idea of GMOs is being examined more closely. In fact, unanswered questions about GMO testing and approval procedures led Costa Rica’s Supreme Court recently to declare the GMO-approval process unconstitutional, adding that its ruling will guarantee “the procedures to authorize GMOs from now on will be accessible to all individuals, which will allow opposition that guarantees the cultivation of [GMO] crops will not disrupt the balance of ecosystems or the public health.”

We’re not in a position to declare GMOs bad—they’ve been around for years in a surprising number of products imbibed by humans and animals, and in some applications may be beneficial. Nor at this point does it make sense to call for their outright ban, considering the economic investment at stake both domestically and worldwide. Those issues aside, what the big companies are telling the public via multi-million dollar legal actions is that consumers do not have the right to know what they’re eating. The general basis of their defense is, “There’s no proof that GMOs are harmful, but if people know they are in a product they won’t buy it and we’ll suffer an economic loss.” Period. (Imagine a product manufacturer saying, “We knew the machine could blow up, but if we told people that they wouldn’t buy it.”)

Despite the fact that a 2013 New York Times poll found 93 percent of Americans favor GMO labeling, almost any domestic labeling initiative is met with a swift, well-funded and effective counterattack. So far, 64 countries have GMO labeling laws (though there’s little chance any national legislation would pass here); three states (Vermont, Maine and Connecticut) have enacted labeling laws; and 30 states, including New York, currently have bills pending. (New York Assembly bill A.617 and Senate bill S.485 didn’t make it to the floor last year, but proponents are hoping for a better result in the 2015 session.)

What would happen if New York State got its considerable legal, political and economic powers in sync and passed a GMO labeling law that worked? What if it acknowledged that its citizens have a basic, fundamental right to know what is in the food they eat? What would happen if our lawmakers demonstrated that they care more about what their constituents want than about corporate profits and campaign contributions?

There’s only one way to find out.

—JN PS:Don’t forget: Hudson Valley Restaurant Week starts March 9 with a roster of more than 210 restaurants—the most ever.

Make a statement. Eat out. Walk, run, take the train. Do lunch or do dinner, or do lunch AND dinner. That’s what Restaurant Week is all about, and it’s all in the special section in this issue.

PHOTO BY TOM MUELLER

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On the cover Photo by Francesco Tonelli Roasted pears with pistachio foam, candied walnuts, pear compote, pear gel, rum-raisin ice cream, basil, pansy flowers, and lemon zest on a white plate.

Prepared by Chef Brandon Kida at Clement Restaurant in the Peninsula Hotel, New York.

About the photographer Francesco Tonelli is one of those rare food photographers who has spent as much time in front of a stove as he has behind a camera, a factor that has contributed to his reputation as an impeccable food stylist and one of the best food photographers in the world. Native to the Marche Region of Italy, he earned a Master Chef certification (Maestro di Cucina) from the Federazione Italiana Cuochi, and worked for more than 20 years throughout Italy, Switzerland and France, eventually working as a chef and food stylist for Italy’s famed food magazine, La Cucina Italiana. He came to the U.S. in 1997 as an Associate Professor in Culinary Arts at The Culinary Institute of America, in Hyde Park, but left there in 2005 to pursue photography full time. Some of his first works were showcased in The Valley Table in 2006; he has since illustrated several books, and his photographs have been widely published in domestic and international publications. To sample more of his remarkable skill and vision, visit francescotonelli.com.

THE VALLEY TABLE

THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD AND CUISINE THE VALLEY TABLE, INC., 380 MAIN STREET, SUITE 202, BEACON, NY 12508 valleytable.com CO-PUBLISHERS Janet Crawshaw Jerry Novesky Editor-in-Chief Jerry Novesky Contributing Editor Steven Kolpan Graphic Design Greg Simpson Assistant Director of Marketing Laura Lee Holmbo Advertising Representative Tom Best Columbia County Rep Tom Williams Coordinator Emily Verdile Editorial Intern Colleen Stewart

Contributors to this issue Timothy Buzinski Simon Feldman Christine Gritmon Ethan Harrison

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Sommer Hixson Margaret Rizzuto Keith Stewart Marissa Sertich Velie

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(845) 765-2600

hudsonvalleyrestaurantweek.com

THE VALLEY TABLE is exclusively devoted to Hudson Valley food, agriculture 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 photos 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 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.

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. To subscribe, mail a check or money order payable to The Valley Table. We also accept payment electronically. Visit valleytable.com for details or to purchase additional copies or back issues.

ADVERTISING INFORMATION ads@valleytable.com COPYRIGHT © 2015, 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

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GREAT BLOOM ERS

GOOD STUFF

FARM TO VASE

R ID ER S ON TH E FAR M

FARM TO FORK FONDO FUN Fondos are like parties on wheels. The mass cycling events are about getting people—from elite racers to casual pedalers—together on their bikes in a supportive environment. Gran fondos have rapidly become what may be the hottest sporting phenomenon in the country—the largest ones draw thousands of riders and create a festive atmosphere along the route for cyclists and spectators alike.

Now local riders can join the fun on the Colavita/Fine Cooking Farm to Fork Fondo, with rides varying in length from 11 to over 90 miles through Orange County’s black dirt agricultural region.

The event, June 28 and 29, is organized by Tyler Wren, a retired pro cyclist, who organized last year’s Rensselaerville Cycling Festival—a soldout event that attracted riders from 22 states and was named one of the best gran fondos in America by Men’s Journal. Wren says his goal for the Orange County event is to capitalize on the “great symbiosis between local farms and cyclists,“ adding, “We want to promote physical activity in a fun and supportive environment, create achievable challenges for people of all ages and abilities and to use our events to do social good.”

Up to 500 riders are expected to take part in the weekend activities, which begin with Saturday pizza-cooking classes, talks on local agriculture

by Cornell Cooperative Extension, and a grand farm-to-fork dinner, featuring local products, at Cedar Lakes Estate, the host property and one of the sponsors. Sunday’s ride will include four distance options (three of which include timed segments) designed to accommodate all levels of cycling experience—from a 94-mile Gran Fondo (with a punishing ascent up Bellvale Mountain) to a light-and-easy, untimed 11-mile Ramble Ride through the area’s bucolic black-dirt farmland. Riders will be treated to local products at farm rest stops along the ride routes.

For more information, including schedules and entry fees, visit farmforkfondo.com.

—MSV

Don’t wait for the snow to melt and the ground to thaw—brighten up your early spring with fresh, locally grown flowers right now.

Anemones bloom from September through May at Battenfeld Farm in Red Hook, a self-service flower shop and greenhouse that offers hand-picked, individually graded flowers on a first come, first served basis—come in, select a pre-cut bouquet from the cooler, peruse the greenhouse and leave your money in the wooden cashbox.

F.W. Battenfeld & Son, originally violet producers, have been in the floriculture business for more than 40 years. Their hybrid anemones, derived from a variety native to the Normandy coast, grace resorts, hotels and restaurants around the world.

A member of the buttercup family, the 120 varieties of anemones are particularly hardy and can last in a vase up to nine days.

You don’t have to wait for April showers—bring a little springtime color to your home right now.

F.W. Battenfeld and Son 856 Rt. 199, Red Hook (845) 758-8018; anemones.com

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HA P P Y T RAILS

GOT YOUR PASSPORT? Wanderlust doesn’t have to involve expensive plane tickets, heavy traffic, or even packing a suitcase.

Sometimes, the best adventures begin in your own backyard.

The Hudson Valley’s longest wine trail the Shawangunk Wine Trail stretches from Warwick, on the New Jersey border, north to New Paltz, in Ulster County, and includes 14 dramatically different wineries. To help people discover the wealth of fine wines they produce, this year the Shawangunk Wine Trail has inaugurated a new “Passport” program.

The Shawangunk Wine Trail Passport allows travelers to discover local scenes while tasting their way around the valley. The Passport covers tasting four wines at each of the trail’s family-owned wineries offering a diverse assortment of flavors ranging from herbal and tannic Cabernet Francs to sweet, peachy Rieslings. (You might even find some hard ciders, distilled spirits and mead along the way.)

The Passport is available for $25 plus tax (that’s less than $2 per winery) and is good for “travel” on the Trail from April through June. Passport holders who visit all the wineries this year will be given a free 2016 Passport. So, pack light and bring your palate for a local tour of the Hudson Valley Wine region.

Shawangunkwinetrail.com/ wine-tasting-passport.

—MSV

T HE REAL DIRT

FARM TO BOTTLE, TO THE MAX Orange County’s black dirt region is not only unique to the Hudson Valley, its rich, fertile soil is exceptional on a national scale. The agricultural bounty it produces serves a dual purpose for John Glebocki, whose 120-acre family farm in Goshen is now supplying a whole new market: the organic ingredients used at Glebocki’s new distillery.

Last October, Glebocki opened Orange County Distillery in a 1,600-square-foot barn on the farm. There, Glebocki and his business partner, Bryan Ensall, make, taste and sell very small batches of bourbon and corn whiskey, gin and vodka. All the ingredients--barley, corn, rye, root vegetables and botanicals--are culled right outside their front door on 20 acres of farmland devoted to the distillery.

“Because of the abundance of nutrients in the soil, we get excellent quality with little effort,” Glebocki says. “We get this big, beautiful starchy corn. The farm sits on a very large aquifer, so our well water adds to the uniqueness of our product.” Ensall, who owns and operates a lawn care business nearby, adds, “We’ve learned everything together.”

The team launched the business in earnest in April 2014, beginning with a sugar beet vodka. The entire distilling process occurs inside their barn, fronted by a cozy, rustic tasting bar. Grains are mashed, fermented, malted, distilled, aged and bottled by hand on the premises; the barley malt is dried in the attic, under a tin roof, alongside seven different botanicals reserved for the gin. Their barley is smoked over peat pulled from the farm.

Currently, four “estate” spirits are being made and sold on the farm; a rye whiskey as well as aged and unaged single malts are in the works. Organic bitters boasting essences of chocolate, hot pepper or tobacco are in the experimental stage.

Orange County Distillery’s products are available at Soons Farm Market, in New Hampton, and at the Union Square GreenMarket in New York City. Both Blue Hill restaurants serve the products, as do select restaurants in Orange County, including Catherine’s (Goshen), Christopher’s Bistro (Chester), Copper Bottom (Florida), Landmark Inn (Warwick) and Nina (Middletown).

—SH Orange County Distillery 19B Maloney Lane, Goshen (845) 651-2929; orangecountydistillery.com

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E VE NT S HUDSON VALLEY RESTAURANT WEEK HUDSON VALLEY March 9-22 The premier dining event of the region returns for two weeks featuring over 200 restaurants.

Enjoy 3-course prix-fixe dinners ($29.95) and lunches ($20.95). hudsonvalleyrestaurantweek.com MAPLE WEEKENDS HUDSON VALLEY March 21 & 22, 28 & 29 Enjoy family-friendly activities, the sap run and the tradition of maple syrup making. nysmaple.com A TASTE OF SPRING WHITECLIFF VINEYARDS, GARDINER March 28, 12-5pm This pairing of Mediterranean lamb meatballs with minted yoghurt sauce and complementary wines

by Whitecliff, gives a true taste of spring. $15. whitecliffwine.com PASTA PRIMA VINO SHAWANGUNK WINE TRAIL April 11 & 12 Sample distinguishing Hudson Valley wines paired with delicious pasta dishes. shawangunkwinetrail.com TAP NEW YORK HUNTER MOUNTAIN, HUNTER April 25 & 26 New York’s largest craft beer festival brings out the best. Breweries compete for the “Best Craft Brewery-NYS” and “Best BreweryHudson Valley” titles. The crowd enjoys great beer and beer-friendly food. tap-ny.com WINE & FOOD FESTIVAL OF NEW PALTZ MOHONK MOUNTAIN HOUSE, NEW PALTZ May 29-31 Presented by International Winemasters, this educational and marketing extravaganza brings together world renowned wineries.

Attend all or part of the weekend, including wine and food gala, grand tastings, seminars, cooking and mixology demonstrations. newpaltzwineandfoodfestival.com

LUNCH FARE

FOR WHAT IT’S WORTH In Beacon, 47 percent of the students enrolled in the city’s six schools are eligible for reduced-price or free meals. According to a 2010 national Feeding America study, 76 percent of the households served by New York’s emergency programs are “food insecure” and 39 percent receive food stamps.

Margot Schulman, a local natural foods chef, caterer and holistic health counselor, is tackling the issue head-on at the Fareground Community Café, in Beacon. Launched four years ago, the pop-up café offers multi-course, home-cooked meals using a “pay-what-you-can” system: Customers who cannot afford to pay the suggested value of the meal ($10) are encouraged to volunteer, and those with a bit of extra cash are encouraged to pay it forward for another person’s food. The café is staffed by volunteers; most of the ingredients are offered at deep discount.

“We’re not serving food that other people don’t want,” Schulman says.

“We’re using the Hudson Valley’s wonderful bounty in our kitchen--fresh, local and organic when possible. It’s food that I would make for anybody.”

Fareground is one of a growing number of similar non-profit community cafés in the United States. Schulman and Fareground co-founder Kara Marie Dean-Assael are in the final stages of securing 501(c)(3) non-profit status for the operation and are looking for a permanent site—thus far they have been serving meals wherever they can secure donated space.

“Fareground is about recognizing there are lots of different ways to pay for something--this is not just about a free meal,” Schulman stresses. “We’re also about respecting the fact that most people don’t want a handout, but want to be able to give something back and be appreciated for what they do have.”

—SH Fareground Community Café (845) 202-3273; fareground.org

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ST RANGE BREW

FUNGUS ON TAP

RE VOLU TION IN TH E COLONIES

BOOSTING THE BREW WITH BIOLOGY Brewers and beer aficionados ever on the hunt for new flavor profiles are finding them in an old brewing method that uses wild yeast strains. Through a process that sounds more like a science fair project than beer making, Beacon’s new 2 Way Brewing Company owner and brewer Michael O’Herron isolated a strain of local yeast from black raspberries he picked on his parents’ farm in Newburgh.

While most brewers use “domesticated” yeast bought commercially, O’Herron sought the deep flavor derived from wild yeast, and went through a lengthy process of cultivating the yeast by combining the black raspberries with brewer’s wort (brewer’s sugar syrup). Multiple trials, tests and side-byside tastings eventually led to isolating a single yeast colony from the mixed cultures in petri dishes. “I was looping and streaking plates, which allows you to draw out single cells,” O’Herron explains. “You can get a single colony that doesn’t have any deformities and is uniform, and then each time you have a single cell you have to loop one of those colonies and grow it up to make sure it has the characteristics of the original strain.” The wild yeast imparts a fruity flavor with pineapple notes and an underlying clove spice to beer, he notes. He has sent his proprietary yeast strain to a laboratory, where it can be safely housed and consistently reproduced.

You can taste the results in the brewery’s signature Confusion beer. The farmhouse-style, light-body beer (reminiscent of a Belgian pale ale) allows the yeast’s qualities to shine through, giving it a distinct, local flavor.

—MSV 2 Way Brewing Company 18 West Main St., Beacon (845) 202-7334; 2waybrewingcompany.com

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The Mid Hudson Mycological Association is having boozy fun with fungus, and the club will offer a special beer-making workshop on May 2 using locally foraged mushrooms. You might call it a myco-brewing workshop.

“I just bottled my white birch Chaga Belgian amber, it’s very good. I’ve also brewed a Reishi Saison and a Chanterelle Ale. All three beers have been well received,” says club member and workshop leader Ray Sykes, who’s been brewing beer since 1992 and foraging for a decade.

Catering to experienced brewers and novices alike, the beer-andmushroom workshop will include a brief overview of the brewing process, varieties of mushrooms best for brewing, and a hands-on beer-making component.

Why would anyone want to add mushrooms to beer?

Mushrooms give a hint of earthiness and a savory quality known as umami (one of the five basic tastes). Each type of fungus imparts a distinct flavor profile that compliments different styles of beers, from lagers to stouts.

Sykes describes chanterelles as being “mildly apricot” in flavor, which pairs nicely with a malty lager; the chaga mushroom (found on birch trees), on the other hand, offers bitter, earthy qualities similar to Angostura bitters. In addition to flavor, adding foraged ingredients to beer imparts a distinct terroir and connection to the local landscape.

For more details about the mushroom/brewing workshop, visit the Mid Hudson Mycological Association at midhudsonmyco.org.

—MSV

OPENINGS

Daryl’s House

Daryl’s House 130 Rt 22, Pawling (845) 289-0185 darylshouseclub.com This food-and-music venue (former location of Towne Crier) was christened in October with a performance by owner Daryl Hall and his longtime bandmate, John Oates.

On the food side, Hall worked with chef Elena Angelides to create an eclectic menu featuring steaks, pasta, sandwiches and seafood—offerings include lobster with grits, samosas with chutney and pork banh mi. Wed, Thur, Sun 3:30–midnight; Fri, Sat 3:30–2am Marbled Meat Shop 3091 Rt 9, Cold Spring (845) 265-2830 marbledmeatshop.com The latest addition to the country plaza anchored by Vera’s Marketplace is a meat shop, where Chris Pascarella and Lisa Hall (recently from Brooklyn), sell meats sourced from New York State farms (including upstate’s Piggery).

All meats are grass-fed with grain supplements (no pesticides, antibiotics or growth hormones). With plans to expand to a full-service butchery, the shop currently features artisanal cheeses and charcuterie. Wed-Fri 10am–5:30pm; Sat, Sun 10am–6pm

Frida’s Bakery & Café

Barb’s Butchery 69 Spring St, Beacon (845) 831-8050 barbsbutchery.com Beacon’s booming culinary scene just got meatier. Barb’s Butchery, opened since December, works with farms within a 200-mile radius and offers 100 percent grass-fed and locally pastured, grain-finished beef, as well as pork, lamb, chicken, duck and rabbit (from Fazio Farm). Other poultry, like goose and pheasant, by request. Owner (math professorturned-butcher) Barb Fisher trained with meat man Mark Elia (Hudson Valley Sausage Company). The shop, already popular with locals, sells house-made hot dogs and sausages.

Eat-in or take-out lunch, too. Tue-Fri 11am–7:30pm; Sat 10am–6pm

Frida’s Bakery & Café 26 Main St, Milton (845) 795-5550 fridasbakeryny.com From the acclaimed Buttermilk Falls Inn & Spa, Frida’s opened last fall bringing new life to Milton’s Main Street. The concept combines sophisticated French pastries (croissant, macarons and pain au chocolat), elements of a classic Italian deli (daily breads like rustic sourdough, bagels and bialys) and a quaint café with light breakfast and country lunch fare. “One of our main goals is to revitalize Milton and the Hudson Valley community by bringing back a ‘walking’ Main Street,” says café manager Sofia Mayonove. Mon-Sat 6am–5pm; Sun 7am–4pm

Nimai’s Bliss Kitchen 94 South Robinson Ave, Newburgh (845) 245-6048 blisskitchennewburgh.com Teaming with chefs from India and the U.S., three local doctors—Manish Raval, Ashik Raval and Mehul Raval— offer a distinctive, nutritious dining alternative in the city of Newburgh.

It features a vegetarian buffet, dairy products sourced exclusively from an organic farm in Pennsylvania and a la carte smoothies, soups, salads and wraps. On Fridays, attend an Ayurvedic cooking class and dinner buffet for $15. Mon-Sat noon–9pm; Sun noon–7pm

Winston 130 East Main St, Mount Kisco (914) 244-9780 winstonrestaurant.com The three-level, 81-seat restaurant features a gastropub, a fine-dining room and an open-air rooftop bar and lounge. Chef Michael Williams has created a modern dining experience based on classically inspired dishes.

Offerings range from escargot to Moroccan duck breast glazed in citrus, honey and spices. Tue-Thur 5–10pm; Fri, Sat 5–11pm; Sun 5–9pm

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2 EAST M AIN STRE E T, BE ACON NY 12508

LUNCH • DINNER • TAKEOUT

ESCAPE

Call Today 845.462.1100 10 IBM Road Poughkeepsie, NY 12601

HOURS:

Whether you’re looking for a luxury getaway or

Mon-Thurs 11:00am - 9:00pm Fri & Sat 11:00am - 10:00pm

small-town retreat, fine dining or familiar comfort food, a big night out or just a nice night off, you’ll find it here at The Roundhouse.

H OT E L | RESTAURANT | EVENTS

8 45 765 8 369 | ROUNDH OUS E BE ACON.COM

The

Easiest Decision

You’ll Make All Week Visit The Garrison and dine in Valley or the World’s End Bar.

Dinner: Friday & Saturday from 5 - 9 pm Brunch: Saturday & Sunday from 11:30 am - 2:30 pm Lounge menu: Thursday from 5 - 9 pm

Dine. Stay. Golf. Discover The Garrison.

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MAR

14 DAYS I $20.95 LUNCH I $29.95 DINNER

Presented by

Buds, Blossoms & Bites

H

udson valley restaurant week returns

March 9–22, and this spring’s lineup of over 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.

top photo simon feldman studio

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 the official restaurant listing, menus, and opportunities to win prizes during Restaurant Week. Win a dinner for two or other fabulous prizes by sharing your photos and experiences on The Valley Table’s 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

8 NORTH BROADWAY L D X 8 N. Broadway, Nyack (845) 353-1200 8northbroadway.com A favorite among restaurateurs and chefs alike, this Mediterranean restaurant offers a constantly evolving menu “inspired by local farms and neighborhood friends.”

76 HOUSE L D 110 Main St., Tappan (845) 359-5476 76house.com “America’s oldest tavern,” built in 1686, features the cuisine of celebrated chef Doug Moulholland and live entertainment.

105-TEN BAR & GRILL L D 127 Woodside Ave., Briarcliff Manor (914) 236-3651; 105ten.com Named after the surrounding towns sharing the 105 prefix in their zip codes. Elevated American cuisine with modern, rustic décor gives patrons a unique culinary experience with small town charm.

121 Restaurant L D X 2 Dingle Ridge Rd., North Salem (914) 669-0121 121restaurant.com This popular gathering spot offering freshness and simplicity in a farmhouse setting embraces comfort foods.

808 BISTRO L D T 808 Scarsdale Ave., Scarsdale (914) 722-0808 the808bistro.com “A neighborhood restaurant with a downtown feel” serving chicken, fish, shrimp and veal with a light Italian touch.

A TAVOLA D 46 Main St., New Paltz (845) 255-1426 atavolany.com A simple, Italian Trattoria, A Tavola (an expression used to call family to the table) focuses on fresh local produce and ingredients in a rustic, familystyle atmosphere.

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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ALAIN’S FRENCH BISTRO L D X 9 Ingalls St., Nyack (845) 535-3315 alainsbistro.com Alain Eigenmann creates a winning combination of great food and charming ambiance. It’s quintessential French and delicious.

ARTIST’S PALATE D T 307 Main St., Poughkeepsie (845) 242-6570 theartistspalate.biz Cosmopolitan elegance meets edgy industrial style. Contemporary American food with an extensive variety of unique wines and spirits.

AMERICAN BOUNTY RESTAURANT L D 1946 Campus Dr., Hyde Park (845) 471-6608 ciarestaurants.com With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life in an honest and flavorful way. First-class American wine list and comfortable warm service.

AUGIE’S PRIME CUT D 3436 Lexington Ave., Mohegan Lake (914) 743-1357 augiesprimecut.com A staple in the local community, favorites at this top-notch steak and seafood house include prime rib, porterhouse steak and fresh lobster.

AN AMERICAN BISTRO D T X 296 Columbus Ave., Tuckahoe (914) 793-0807 anamericanbistro.com Now entering its 22nd year, An American Bistro presents pleasing American cuisine directly across from the Crestwood Metro-North train station.

AQUATERRA GRILLE L D 420 N. Middletown Rd., Pearl River (845) 920-1340 aquaterragrille.com This casual family eatery boasts an extensive menu of Modern American fare from the sea (Aqua) and land (Terra).

AROMA OSTERIA D X 114 Old Post Rd., Wappingers Falls (845) 298-6790 aromaosteriarestaurant.com Classic rustic Italian with an emphasis on Southern Italy. Romantic and relaxed atmosphere with an elegant cocktail bar.

BEAR CAFÉ D X 295 Tinker St., Woodstock (845)679-5555 bearcafe.com Located on the edge of Woodstock, features eclectic New American cuisine served streamside or fireside.

BEEHIVE RESTAURANT L D 30 Old Rt. 22, Armonk (914)765-0688 beehive-restaurant.com Designed by a family that loves to cook. A family friendly restaurant serving Continental and American classics in the heart of Armonk.

BENJAMIN STEAKHOUSE D X 610 W. Hartsdale Ave., White Plains (914) 428-6868 benjaminsteakhouse.com A handsome setting (with central fireplace) for serious steak created by an alum of the venerable Peter Luger.

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

SPRING 2015, MARCH 9 –22

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.

CARLO’S TRATTORIA L D 1520 Rt. 55, LaGrangeville (845) 447-1600 carlostrattoriaon55.com A family-run Italian restaurant where you are treated like an old friend. Offers both traditional and modern Mediterranean food, good value and a fantastic atmosphere.

BIRDSALL HOUSE L D 970 Main St., Peekskill (914)930-1880 birdsallhouse.net Locally sourced cuisine in a craft beer gastropub with dishes including grilled Hemlock Hill pork chops and cassoulet.

BISTRO ROLLIN L D T X 142 Fifth Ave., Pelham (914) 633-0780 bistrorollin.com Known for its authentic French comfort food that harkens back to an earlier era and reminds diners of the simple pleasure that can be derived from honest food.

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.

BLUE FOUNTAIN RESTAURANT D 826 Rte. 376, Hopewell Junction (845)226-3570 thebluefountain.com Celebrating 20 years, this family owned restaurant prides itself on authentic Italian regional cuisine made from fresh, local ingredients.

BLUESTONE BISTRO L D 10 IBM Rd. Suite A & B, Poughkeepsie (845)462-1100 bluestonebistrony.com A casual friendly atmosphere with a diverse menu featuring local ingredients used to create the freshest seasonal fare.

BLU MANGO GRILL L D 81 East Main St. RT. 52, Walden (845)713-4820 blumangogrill.com Fushion cuisine mixing the bold and eclectic flavors of Thailand, Korea, China and Japan.

BOCUSE RESTAURANT L D 1946 Campus Dr., Hyde Park (845) 471-6608 ciarestaurants.com Sleek and strikingly contemporary, this French restaurant re-imagines the execution of classic French cuisine through the lens of ultramodern cooking techniques. An exciting dining experience with a great French wine list and innovative cocktail program.

BONEFISH GRILL L D 1 Ridge Hill Blvd., Yonkers (914)965-2457 bonefishgrill.com Innovative seafood make with fresh, high-quality ingredients. Featuring favorites from land and sea including ahi tuna and ribeye steak.

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.

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.

BRIAR’S RESTAURANT L D X 512 N. State Rd., Briarcliff Manor (914) 762-3424 thebriarsrestaurant.com “Down-home” traditional American fare with a touch of Mediterranean influence. Rustic dining room evokes the tradition of a ski lodge.

BROADWAY BISTRO L D 3 South Broadway, Nyack (845)353-8361 3broadwaybistro.com An extensive selection of authentic Tuscan cusine with dishes ranging from terrine of eggplant and chicken parmesan to cavatelli, broccoli rabe pesto, and sweet Italian sausage.

CAFÉ AMARCORD D T X 276 Main St., Beacon (845) 440-0050 cafeamarcord.com Fine affordable dining in the heart of Beacon. Warm and comfortable décor, serving an innovative menu of fresh pastas, fish and grilled entrees.

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

CEDAR STREET GRILL L D T X 23 Cedar St., Dobbs Ferry (914) 674-0706 cedarstreetgrillny.com A fine selection of American themed fare and artisanal beers. Cozy and welcoming with food made with simple, honest ingredients.

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.

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.

CHAR STEAKHOUSE AND BAR D 151 Bryant Pond Rd., Mahopac (845) 526-1200 charsteakhouseandbar.com Casual dining with a classic steakhouse feel.

The menu centers on dry-aged steaks and fresh seafood but offers options for every taste.

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.

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 Plasma TVs at this all-American grill, sister to Chat 19.

CALIFORNIA PIZZA KITCHEN L D 365 Central Park Ave., Scarsdale (914)722-0600 cpk.com Authentic California-style cuisine with a wide variety of dishes including separate allergy, gluten-free, vegetarian and vegan menus.

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

CANTERBURY BROOK INN D X 331 Main St., Cornwall (845) 534-9658 canterburybrookinn.com An intimate creek-side restaurant conjures a cabin in the Alps while serving up authentic Swiss dishes and Continental cuisine.

CINNAMON INDIAN CUISINE L D X 5856 Rte. 9, Rhinbeck (845)876-7510 cinnamoncuisine.com Traditional Indian cuisine with a contemporary twist. With dishes like chicken tikka masala and kobbari chop. march

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

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.

CLUB CAR L D T X 1 Station Plaza, Mamaroneck (914)777-9300 clubcarny.com New American cuisine in a warm and sophisticated setting with 19th century ambiance.

Dishes range from portabello mushroom ravioli to free range chicken madeira.

COSIMO’S BRICK OVEN L D 620 Rt. 211 E., Middletown (845) 692-3242 cosimosrestaurantgroup.com

CONFETTI RISTORANTE & VINOTECA L D X 200 Ash St., Piermont (845) 365-1911 confettiofpiermont.com Authentic Italian cuisine: handmade pasta, imported Mediterranean fish, roasted porchetta, brick oven pizzas—all with fabulous views of the Hudson River and Tappan Zee. THE 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.

Savor

COSIMO’S ON UNION L D 1217 Rt. 300, Union Ave., Newburgh (845) 567-1556 cosimosrestaurantgroup.com COOPER’S MILL D 670 White Plains Rd., Tarrytown (914) 333-1216 coopersmillrestaurant.com A diverse menu ranging from signature flat breads to fresh vegetable dishes, and entrees featuring meat and seafood from local purveyors.

Offers the regions best bourbons and vodkas and features a diverse and eclectic wine list.

CORTLANDT COLONIAL MANOR D 5714 Albany Post Rd., Cortlandt Manor (914) 739-3900 cortlandtcolonial.com Reminiscent of a private country estate, offering a wide-ranging menu of American favorites from seafood to beef.

the Hudson Valley.

COSIMO’S POUGHKEEPSIE L D 120 Delafield St., Poughkeepsie (845) 485-7172 cosimosrestaurantgroup.com 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.

Spend your days savoring local bounty, award-winning wines, farmers markets, specialty foods, The Culinary Institute of America, and multi-ethnic restaurants.

Visit farm stands, wineries, smokehouses, and gourmet shops. End the journey with a delectable meal from a rising chef.

PLAN IT! Plan your one, three, or five-day visit with the “Field to Fork” itinerary—or several others — at DutchessTourism. com/travel-itineraries!

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Want more ideas on how to spend your days in Dutchess County?

Watch the five different “My Day in Dutchess” videos on YouTube!

dutchesstourism.com

1/30/15 4:28 PM

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SPRING 2015, MARCH 9 –22

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.

DAN ROONEY’S CAFÉ & BAR L D T 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.

DARYL’S HOUSE CLUB D X 130 Rte. 22, Pawling (845)289-0185 darylshouseclub.com A welcoming atmosphere with live music and top-notch American cuisine. Dishes include lobster grits and sausage and broccoli rabe.

DELFINO’S ITALIAN RESTAURANT L D T 60 Halstead Ave., Harrison (914)835-2535 dineatdelfinosny.com Italian cuisine in a laid-back atmosphere with an extensive selection of fine wines.

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 winnining chipotle barbecue pork.

DI NARDO’S RESTAURANT L D X 76 Westchester Ave., Pound Ridge (914)764-4024 dinardos.net Lively, family-friendly Italian restaurant with informal front room featuring vintage décor, including Artemide Light fixture from Italy.

DISH BISTRO & WINE BAR L D X 947 South Lake Blvd., Mahopac (845)621-3474 dishmahopac.com Chef Peter A. Milano adds his own personal flare to both classic and modern inspired cuisine with dishes focused on local seasonal produce and local high quality ingredients.

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 TOMMASO’S BISTRO ITALIANO L D 334 Underhill Ave., #3A, Yorktown Heights (914) 302-7900 dontommasos.com From the checkered tablecloths to the menu, enjoy “a tribute to old-school, Italian dining.”

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.

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 Ave., Newburgh (845) 561-3498 facebook.com/ElSolarCafe Charming spot on Broadway in Newburgh offers eclectic Latin and Mediterranean cuisine and a delicate ambiance.

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.

Luxury Resorts, B&Bs, Lodges, Inns and Campgrounds, Shopping, Golfing, Rock Climbing, Hiking, Skiing, Snow Shoeing, Apple Picking, Wine Tasting and more... you’ll see it all in Ulster County, NY.

… a 4-season playground.

Hudson Valley/Catskill Regions

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ELM STREET OYSTER HOUSE L D 11 West Elm St., Greenwich (203)629-5795 elmstreetoysterhouse.com Located in the heart of downtown Greenwich, a lively atmosphere with tasty seafood cuisine including clam chowder, crab quesadillas, and roasted oysters.

EMILIO RISTORANTE L D T X 1 Colonial Pl., Harrison (914) 835-3100 emilioristorante.com Set in a century old Colonial home with rambling dining rooms, featuring house-made pastas, classic antipasto table and seasonal regional Italian menu.

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.

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.

FORTY NORTH D T 100 River St., Hastings-on-Hudson (914)274-8655 forty-north.com Chefs Victoria Canonico and Justin Chipkin create fresh, seasonally inspired American food including house-made fresh pasta.

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.

FROGMORE TAVERN L D X 63 North Front St., Kingston (845)802-0883 frogmoretavern.com Gastropub fare with a focus on house smoked and cured meats including pastrami, duck bacon, andoulle and hunters-sausage.

GAUCHO GRILL ARGENTINEAN STEAKHOUSE 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.

GIOSTRA L D X 65 Old Tappan Rd., Tappan (845)848-2575 giostrany.com A modern take on traditional Italian cusine with dishes including pappardelle and short rib bolgonese and homemade Fettuccine with mixed sausage and broccoli rabe.

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.

GLOBAL GRILL AT MYONG GOURMET L D X 487 Main St., Mount Kisco (914) 241-6333 plgourmet.com Rebranded this spring as Global Grill, offers a casual, gourmet atmosphere with progressive global cuisine from the US, 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 Known for its seafood, steak and oysters prepared with a Mediterranean style.

Save with rail and admission discount packages for the Hudson Valley 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.

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SPRING 2015, MARCH 9 –22

GRAZIELLA’S ITALIAN BISTRO L D T X 99 Church St., White Plains (914) 761-5721 graziellasrestaurant.com Pasta, chicken, lamb, veal, steaks and seafood prepared with an Italian flair and served in a dramatically modern dining room.

HENRY’S AT THE FARM L D 220 North Rd., Milton (845) 795-1310 henrysatbuttermilk.com A dining destination at the Buttermilk Falls Inn, Henry’s sources locally and from the property’s own 40-acre Millstone Farm. Elegant cuisine in a rustic setting.

GREENS RESTAURANT AT COPAKE COUNTRY CLUB D 44 Golf Course Rd., Copake Lake (518) 325-0019 copakecountryclub.com Cozy and inviting atmosphere with fireside dining serving the freshest local products available Beautiful views overlooking the golf course.

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.

HALF MOON L D T X 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.

HALSTEAD AVENUE BISTRO L D T 123 Halstead Ave., Harrison (914) 777-1181; halsteadbistro.com Contemporary cuisine in the heart of Westchester with something to please everyone—a wide variety of seafood favorites, pasta dishes and steak options.

HARPER’S RESTAURANT & BAR D T X 92 Main St., Dobbs Ferry (914) 693-2306 harpersonmain.com A hip neighborhood tavern restaurant serving American food with an all-American wine list.

Simple, home cooking using local, seasonal ingredients.

HARVEST ON HUDSON L D T X 1 River St., Hastings-on-Hudson (914) 478-2800 harvest2000.com Overlooking the Hudson River and Palisades, a magnificent Tuscan farmhouse is the perfect setting for inspired Mediterranean cuisine, with many ingredients picked from the on-site garden.

HUDSON HOUSE RIVER INN L D T 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.

Or try PANGEA, our new pop-up restaurant where earth’s flavors are reimagined.

Choose Your Pleasure ciarestaurantgroup.com | 845-471-6608 For Pangea: pangeany.com | 845-451-1683 1946 Campus Drive (Rte 9), Hyde Park, NY | On the campus of The Culinary Institute of America

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THE HUDSON ROOM D T X 23 South Division St., Peekskill (914)788-3663 hudsonroom.com Dedication to Hudson Valley resources with fresh, fusion cuisine including dishes like grilled sliced “bavette” steak, seared organic vegetable stir-fry and a wide variety of sushi.

IL PORTICO D X 89 Main St., Tappan (845)365-2100 ilportico.com Part of the historic hamlet of Tappan, classic Italian fare in a classy, relaxed atmosphere.

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.

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 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.

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.”

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.

IL LAGHETTO L D X 825 South Lake Blvd., Mahopac (845)621-5200 theterraceclubrestaurant.com Formerly The Terrace Club, lakeside dining year round with traditional Italian cuisine including lamb chop pavarotti and rigatoni il laghetto.

IRON HORSE RESTAURANT L D X 20 Wheeler Ave., Pleasantville (914)741-0717 ironhorsepleasantville.com Contemporary American cuisine in an intimate setting with dishes including organic chicken “scarpariello” and molasses glazed duck breast.

IRON HORSE RESTAURANT L D 141 Chatsworth Ave., Larchmont (914)630-7871 JOSEPH’S STEAKHOUSE L D 728 Violet Ave. (Rt 9 G), Hyde Park (845) 473-2333 josephs-steakhouse.com Quality Angus beef selections surrounded by pictures of Sinatra, Bogart and Monroe, and accompanied by generous sides of garlic mashed potatoes, wild rice and creamed spinach.

Thank You to Our Sponsors

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

Interested in Sponsorship? Contact Laura Lee Holmbo (845) 765-2600 / lauralee@valleytable.com

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

SPRING 2015, MARCH 9 –22

KEENAN HOUSE L D T 199 Main St., Ossining (914)236-3393 thekeenanhouse.com Welcoming atmosphere featuring approachable American cuisine and an extensive beer list.

With many offerings from throughout the Hudson Valley.

L’INIZIO D X 698 Saw Mill River Rd., Ardsley (914) 693-5400 liniziony.com With a philoshophy rooted in sustainable and artisanal ingredients, husband and wife team serve as executive chef and executive pastry chef in this Italian-inspired addition to Ardsley.

LA CASA VICINA L D X 1015 Little Brittain Rd., New Windsor (845)567-1890 lacasavicina.com Fine classic Italian dining featuring their own twist on your favorites including spinach tagliatelli and saffron risotto.

LA CREMAILLERE RESTAURANT L D 46 Bedford-Banksville Rd., Bedford (914) 234-9647 cremaillere.com A charming French country restaurant nestled in a 1750 white clapboard farmhouse offering classic French cuisine.

LA PANETIERE L D 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 complimented by an exceptional and rustic wine cellar.

LA PUERTA AZUL D X 2510 Rte. 44, Salt Point (845)677-2985 lapuertaazul.com Boasts the best Mexican cuisine in the Hudson Valley with chicken enchiladas to carne asada and everything in between.

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 EXPRESS BISTRO & BAR L D 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 JARDIN DU ROI L D T 95 King St., Chappaqua (914) 238-1368 lejardinchappaqua.com A cozy French bistro in the heart of Chappaqua 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.

LE PROVENCAL BISTRO L D X 436 Mamaroneck Ave., Mamaroneck (914) 777-2324 provencalbistro.com Cuisine characterized as Mediterranean, French bistro food with a flair that lives up to French Tradition.

LEXINGTON SQUARE CAFÉ L D 510 Lexington Ave., Mount Kisco (914) 244-3663 lexingtonsquarecafe.com A unique combination of spacious dining with an intimate feeling. Offers an eclectic menu of American fusion cuisine and lively bar.

LIMONCELLO AT THE ORANGE INN L D 159-167 Main St., Goshen (845) 294-1880 limoncelloatorangeinn.com The historic Orange Inn gets a new turn, updated and refreshed; offering a Northern Italian menu with an international twist.

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.

MARC CHARLES STEAKHOUSE D 94 Business Park Dr., Armonk (914) 273-2700 marccharlessteakhouse.com A fine casual steakhouse in the La Quinta hotel.

Customize your steak with a variety of rubs, sauces, herbed butters or cheeses, or go for the chops, fish or poultry choices.

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.

MARIPOSA AT NEIMAN MARCUS L T 2 East Maple Ave., White Plains (914)428-2000 x2365 therestaurantofneimanmarcus.com Fine-dining with an innovative menu selection with seasonal entrees and their famous mandarin orange soufflé.

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.

MIDTOWN PREMEIR RESTAURANT & LOUNGE L D 319 Main St., Poughkeepsie (845)485-9768 midtown-pok.com Executive chef Madison Parks brings contemporary and authentic soul food by combining Latin Caribbean fusion spices with southern-style cooking.

THE MILL L D 46 Vassar Rd., Poughkeepsie (845) 332-7888; millpk.com Casual and upbeat atmosphere coupled with knowledgeable staff, acoustic entertainment and cozy indoor and outdoor dining. Features fresh, seasonal and local artisanal foods.

Hudson Valley Restaurant Week B OA R D O F A DV I S O R S

Tim & Nina Zagat Honorary Co-Chairs

Peter Kelly Co-Chair

XAVIARS RESTAURANT GROUP

Dr. Tim Ryan Co-Chair

THE CULINARY INSTITUTE OF AMERICA

Vincent Barcelona ADMIRATION FOODS

Nick Citera COSIMO’S RESTAURANT GROUP

Rich Parente CLOCK TOWER GRILL

John Crabtree CRABTREE’S KITTLE HOUSE

Agnes Devereux THE VILLAGE TEA ROOM RESTAURANT AND BAKE SHOP

Cathryn Fadde CATHRYN’S TUSCAN GRILL

Eric Gabrynowicz RESTAURANT NORTH

Stephan Hengst THE CULINARY INSTITUTE OF AMERICA

Josh Kroner TERRAPIN RESTAURANT

Glenn Vogt RIVERMARKET BAR & KITCHEN

Mary Kay Vrba DUTCHESS TOURISM

Kevin Zraly WINDOWS ON THE WORLD WINE SCHOOL

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MILL HOUSE BREWING COMPANY L D T 289 Mill St., Poughkeepsie (845) 485-2739 millhousebrewing.com A warm, historic and visually appealing setting with casual, yet professional service, food cooked from as close to the source as possible, and artfully crafted ales.

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

MIX COCKTAIL BAR & KITCHEN D X 66 Hale Ave., White Plains (914) 760-5217 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.

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MOHONK MOUNTAIN HOUSE D X 1000 Mountain Rest Rd., New Paltz (845)374-2167 mohonk.com Local ingredients creatively prepared in a world class resort, with breathtaking views of Lake Mohonk.

MORGAN’S FISH HOUSE L D T 22 Elm Pond Pl., Rye (914) 921-8190 morgansfishhouse.net Casual, upscale restaurant in a contemporary space that is warm and sophisticated. Fresh seafood served in a classic style along with steaks and chicken dishes.

MORTON’S THE STEAKHOUSE D X 9 Maple Ave., White Plains (914) 683-6101 mortons.com/whiteplains At this Chicago-born steakhouse, it’s all about the aged, prime beef, served in elegance. The menu offers seafood, chicken, chops and glutensensitive options. A popular night spot.

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.

MP TAVERNA L D T X 1 Bridge St., Irvington (914)231-7854 michaelpsilakis.com A modern interpretation of a traditional Greek tavern by Chef Michael Psilakis, awarded Food & Wine’s Best New Chef and Bon Appetite’s Chef of the Year.

MUMBAI SPICES & DOSA PLAZA L D 1727 Central Park Ave., Yonkers (914)268-0274 mumbaispices.us A varied assortment of authentic Indian cuisine with dishes including Mumbai Spices chicken curry and fish masala.

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 in downtown Middletown.

International cuisine and a relaxed atmosphere.

NONNO’S L D T 810 Yonkers Ave., Yonkers (914)457-2457 empirecitycasino.com Classic Italian cuisine in a friendly atmosphere with traditional favorites like chicken marsala and penne alla vodka.

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

SPRING 2015, MARCH 9 –22

OPUS 465 L D 465 Main St., Armonk (914) 273-4676 opus465.com Contemporary American cuisine with a hint of Italian. A versatile menu offers something for everyone from creative salads, pizzas and pastas to an expansive choice of entrees.

PANGEA L D T 1946 Campus Dr., Hyde Park (845)471-6608 ciarestaurants.com The latest pop-up at the Culinary Institute of America offers continental cuisine with a set tasting menu of five courses with ten set dishes.

PARADISE RESTAURANT D 135 Broadway Ave., Verplanck (914)736-3334 paradiseverplanck.com Traditional Italian American cuisine served in a warm and friendly atmosphere with dishes including homemade manicotti with sausage and meatballs and stuffed shrimp with pasta.

THE PARLOR L D T 14 Cedar St., Dobbs Ferry (914) 478-8200 theparlordf.com David DiBari, of the Cookery, brings his expertise to a new venue. The Parlor serves small plates and wood-fired pizza in a relaxed, industrial setting.

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

PICCOLA TRATTORIA L D X 41 Cedar St., Dobbs Ferry (914)674-8427 piccolany.com Family owned and operated since 1994, offers authentic Italian cuisine. Menu offers homemade pastas including cannelloni, gnocchi and pappardelle.

PIER 701 RESTAURANT & BAR L D 701 Piermont Ave., Piermont (845) 848-2550 pier701ny.com Chef/owner Denis Whitton is committed to making the dining experience as spectacular as the view at this waterfront locale in Piermont.

Traditional French cuisine with Mediterranean influences.

PINCH D T 810 Yonkers Ave., Yonkers (914) 457-2531 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 L 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.

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.

PRIMAVERA RESTAURANT AND BAR L D T 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.

PROHIBITION RIVER L D 82 Main St., Nyack (845)727-7900 prohibitionriver.com “Where craft food meets craft drink,” offering the best the Hudson Valley has to offer with rotating seasonal menu and daily specials.

WWW.MILLBROOKWINE.COM (800) 662-WINE · (845) 677-8383

OPEN SEVEN DAYS A WEEK 12:00 - 5:00 pM .:: PROUD SPONSOR OF HUDSON VALLEY RESTAURANT WEEK ::.

Guided Tours • Wine Tastings Wine by the Glass • Gift Shop Custom Wine Labels Vineyard Grille & Café Evening Jazz at The Grille Art in the Loft Vineyard Walking Trail

Located in the heart of Dutchess County, Millbrook Winery sits atop a 130-acre estate with gorgeous views of the Hudson Valley. Our thirty-five acre vineyard is planted with Chardonnay, Tocai Friulano, Riesling, Pinot Noir and Cabernet Franc. During your visit we invite you to take a guided tour of the winery and sample a variety of our wines. In warmer months, come for a picnic and enjoy a glass of wine by our ponds. The Wine Country Experience is all here...waiting just for you.

845.677.8383

www.MILLBROOKWINE . COM

Look for Millbrook wines in area restaurants and fine wine stores.

10 MINUTES OFF TSP AT MILLBROOK EXIT · FOLLOW SIGNS · 26 WING ROAD · MILLBROOK, NEW YORK · 12545

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PURDY’S FARMER AND THE FISH L T X 100 Titicus Rd., North Salem (914) 617-8380 farmerandthefish.com When a fishmonger partners with a chef who studied agriculture, the result is a community oriented restaurant with locally grown produce and high quality 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.

QUEEN CITY BISTRO L D T 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.

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.

RALPH & DAVE’S D 7 Riverview Ave., Verplanck (914)930-1708 facebook.com/ralphanddaves Classic seafood fare in the heart of Verplanck with fresh, seasonal options and chef selected wines, local craft beer and premium cocktails.

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.

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

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

RESTAURANT NORTH L D X 386 Main St., Armonk (914) 273-8686 restaurantnorth.com Casual, sophisticated neighborhood restaurant opened with rave reviews for its refined, farm-to table New American fare, and fine wine and beer selection.

RIVER CITY GRILLE L D T X 6 S. Broadway, Irvington rivercitygrille.com (914) 591-2033 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.

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

SPRING 2015, MARCH 9 –22

RIVER GRILL D 40 Front St., Newburgh (845) 561-9444 therivergrill.com Riverfront dining that’s easy to approach, affordable and consistent. The menu draws from the shore and the sea, with Southwest and Italian overtones.

THE ROSE ROOM L D T X 222 E. Main St., Mount Kisco (914) 218-3876 roseroomny.com “Old school cooking meets contemporary cuisine” at this Mount Kisco establishment emphasizing customer service and stylish atmosphere.

RIVERMARKET BAR & KITCHEN L D T X 127 W. Main St., Tarrytown rivermarketbarandkitchen.com (914) 631-3100 An innovative, epicurean hub in Tarrytown features a restaurant, bar, wood-fired pizzeria, wine and spirits store, and farmers’ market.

Restaurant offers a locavore farm-to-table menu.

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.

RIVERVIEW RESTAURANT L D T 45 Fair St., Cold Spring riverdining.com (845) 265-4778 Contemporary American cuisine in a casual, friendly atmosphere with spectacular views of the Hudson River and Storm King Mountain.

Specialties include market fresh seafood and brick oven pizza.

THE ROUNDHOUSE 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. Floor-to-ceiling windows yield stunning waterfall views.

ROCK AND RYE TAVERN D 215 Huguenot St., New Paltz (845) 255-7888 rockandrye.com Evoking the essence of a tavern, this New Paltz locale offers contemporary American cuisine based on seasonal, local produce. Extensive and historic cocktail menu and knowledgeable bartenders.

RUBY’S OYSTER BAR & BISTRO L D T 45 Purchase St., Rye (914) 921-4166 rubysoysterbar.com Chic, casual and classic oyster bar brasserie; features a varied menu with professional service and a lively atmosphere.

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

SAINT GEORGE BISTRO D T X 155 Southside Ave., Hastings-on-Hudson (914) 478-1671 saintgeorgebistro.com Named after Chef Chris Vergara’s pet rabbit, this New-French bistro offers reworked classics, local seafood, fine meats, seasonal vegetables and French wine.

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.

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.

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Admiration on the Label Means Quality on the Table

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The Official Dressing, Sauce, and Mayonnaise of the New York Yankees For more information call 1-800-SALAD-OIL or visit thesupremeoilcompany.com

When your business succeeds, we all succeed.

At M&T Bank, we understand the importance of building long-term relationships with our customers and communities. It’s what we’ve been doing for more than 155 years. It’s why we support our neighborhoods and why we keep banking decisions local.

See the difference our personal, local and long-term commitment can make. Stop by your neighborhood branch today.

mtb.com ©2015 M&T Bank. Member FDIC.

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SPRING 2015, MARCH 9 –22

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 ITALIAN RESTAURANT 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.

SAVONA D T X 2 Chase Rd., Scarsdale (914)798-0550 savonarestaurant.com In a relaxed atmosphere, Chef Andrew Masciangelo offers a simple approach to Italian cuisine with a menu inspired by his Abruzze heritage.

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.

SOFRITO L D T X 175 Main St., White Plains (914) 428-5500 sofritowhiteplains.com Named after the aromatic mix of onions, garlic and tomato that are the essence of authentic Puerto Rican cuisine; that’s what you’ll find in this colorful, contemporary dining scene.

TAGINE RESTAURANT & WINE BAR D 120 Grand St., Croton (914) 827-9393 taginecroton.com A French Moroccan bistro featuring a blend of French with seasonings from North Africa.

Classic dishes like steak frites and salade nicoise mixed with exotic Morocan cuisine.

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.

TAP HOUSE L D T 16 Depot Sq., Tuckahoe (914) 337-6941 thetaphouseny.com Upscale pub fare (pot pies, burgers and steak), 100 craft and premium imported beers, a neighborhood atmosphere, cozy fireplace and bar.

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.

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

TRADITIONS 118 RESTAURANT L D X 11 Old Tomahawk St., Somers (914) 248-7200 traditions118restaurant.com Traditional cuisine with classic Italian influences. Eclectic, yet comfortable atmosphere features an extensive martini menu.

TRATTORIA 160 L D T X 160 Marble Ave., Pleasantville (914)579-2126 trattoria160.net Family-friendly regional Italian cuisine in on of their many rooms, including their cozy dining area by the fireplace.

TRATTORIA 632 L D X 632 Anderson Hill Rd., Purchase (914)481-5811 trattoria632.com Cozy dining area with traditional, trattoria-style, with favorites like chicken parmigianna and specialty bone-in filet mignon.

TRATTORIA LOCANDA L D 1105 Main St., Fishkill (845) 896-4100 locandarestaurant.com Known for its comfortable neighborhood charm, Trattoria Locanda serves fine Southern Italian cuisine in a casual, brick-walled dining room.

TREVI RISTORANTE L D X 11 Taylor Sq., West Harrison (914) 949-5810 treviofharrison.com A trendy and sleek Italian restaurant featuring an extensive menu of modern Italian dishes from every region of Italy.

TUTHILL HOUSE AT THE MILL L D 20 Grist Mill Ln., Gardiner (845) 255-4151 tuthillhouse.com Fine dining in the quaint, recently restored, historical Grist Mill. Seasonal American and Italian dishes are prepared with local ingredients.

SOMERS 202 RESTAURANT & GRILL D 2 Old Tomahawk St., Yorktown Heights (914) 248-8100 somers202.com American classics with an innovative twist.

Recently renovated with plush banquettes, cozy tables and a fireplace.

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.

SONORA RESTAURANT L D T X 179 Rectory St., Port Chester (914) 933-0200 sonorarestaurant.net South American flavors with a French-Asian infusion, complemented by a great wine list, delightful cocktails and attentive service.

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

SOUR KRAUT L D T 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.

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.

THE TWISTED OAK L D T 61 Main St., Tarrytown (914) 332-1992 thetwistedoakny.com Chef/owner Michael Cutney presents Italianinfluenced American farmhouse cuisine in this latest addition to Tarrytown. Homemade pasta and charcuterie feature prominently on the menu.

TOMAS TAPAS BAR & RESTAURANT L D 900 Rte. 376 Nesheiwat Plaza, Wappingers Falls (845)447-1776 tomasrestaurantgroup.com A lively atmosphere. Enjoy the wide variety of small plates, tapas and traditional Spanish dishes like paella.

TWO SPEAR STREET NEW AMERICAN RESTAURANT & BAR D X 2 Spear St., Nyack (845) 353-7733 twospearstreet.com New American cuisine in a romantic setting on the river overlooking the Tappan Zee.

TOSCANA RISTORANTE L D 214 Main St., Eastchester (914)361-1119 toscana-ristorante.com Chef Michele Lepore prepares a wide variety of classic Italian dishes from medaglioni di pollo to bistecca di manzo.

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.

SPARKILL STEAKHOUSE L D X 500 Rte. 340, Sparkill (845)398-3300 sparkillsteakhouse.com Classic, hearty steakhouse fare with dishes like medallions of beef filet with mushroom bordelaise sauce and double-cut veal chop.

STONE MANOR AT 101 L D 101 Saw Mill River Rd., Hawthorne (914) 703-4112 thestonemanor101.com Fine Mediterranean steak house with a commitment to quality and gracious service.

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 house made sauces.

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VALLEY RESTAURANT AT THE GARRISON D 2015 Rt. 9, Garrison (845) 424-3604 thegarrison.com American farm-to-table cuisine showcasing ingredients from its 3-acre farm as well as from area farms and producers, served with elegance in a country setting with river views.

VELO BISTRO & WINE BAR L 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.

VIA VANTI! RESTAURANT & GELATERIA L D T 2 Kirby Plaza, Mount Kisco (914) 666-6400 viavanti.com Self-described “improvisational Italian,” Via Vanti!, located inside the Mount Kisco train station, presents a comprehensive menu of salads, pastas and thin-crust pizzettes.

VILLAGE SOCIAL KITCHEN & BAR L D T X 251 E. Main St., Mount Kisco (914) 864-1255 villagesocialkb.com An upbeat, inviting atmosphere with locally sourced ingredients from its cheeses and produce to its meats. Industrial, yet rustic, Village Social offers small plates, pizza and upscale entrees.

VILLAGE TEAROOM RESTAURANT & BAKE SHOP L D 10 Plattekill Rd., New Paltz (845) 255-3434 thevillagetearoom.com This 19th-century tailor shop turned inviting tearoom offering sophisticated comfort food displays Irish roots, a commitment to local farms and a way with desserts. Select wines, beers and cocktails.

VOX L D X 721 Titicus Rd., North Salem (914)669-5450 voxnorthsalem.com Classic French cuisine with a surprising twist served in the stylish manor of the French countryside.

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.

WILDFIRE GRILL L D 74 Clinton St., Montgomery (845) 457-3770 wildfireny.com 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.

REGISTER YOUR RESTAURANT hudsonvalleyrestaurantweek.com WOULD RESTAURANT D 120 North Rd., Highland (845) 691-9883 thewould.com 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-clothed 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.

For a complete list of participating restaurants, go to hudsonvalleyrestaurantweek.com

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chefsdo austin text by marissa sertich velie

T

hrow a couple of young hudson

Valley chefs into a hip and thriving food scene and something delicious is bound to happen. Richard Parente, chef and co-owner of Clock Tower Grill, in Brewster, and Eric Gabrynowicz, executive chef and partner at Restaurant North, in Armonk, traveled to Austin, Texas, in January to participate in Austin’s Indie Chefs Week.

The five-night event featured 30 chefs from various food regions around the country. Each night showcased a different group of chefs offering a seven- to eightcourse, prix fixe menu, each course created by a different chef. The format allowed chefs to share their ideas and creations with each other and to collaboratively plate the meal. The week ended with a grand finale dinner involving all chefs melding their various techniques, tastes and ideas to create a 15-course meal.

The event was conceived as a way to create a dialogue between chefs and to facilitate a unique, face-to-face meeting of chefs from all across the country that would allow them to come together, cook, share ideas and inspire each other. “When it was all over, I sat down to reflect on the week and never could have imagined the amount I learned,” Gabrynowicz says. “Chef life is always an ongoing learning process, but this was different. It was brilliant.”

photos courtesy chris perez citygram austin magazine

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PECONIC BAY SCALLOPS WITH GRAPEFRUIT AND YAM ERIC GABRYNOWICZ, RESTAURANT NORTH Ingredients 1 medium yam, peeled and quartered 1 grapefruit, juiced salt and aleppo pepper, to taste 4 to 6 Peconic Bay scallops 1 tablespoon butter 4 to 6 quinoa crackers 1 bunch cress Serves 2 Method Preheat oven to 300˚F 1. In a medium pot, place yams and cover with water. Boil until the yams are fork tender.

2. Drain the yams and place on a sheet tray. Place in the oven for about 10 minutes to dry.

3. In a high-powered drink blender, combine the cooked yams and the juice from one grapefruit. Blend to a smooth paste and season with salt and aleppo pepper.

4. Heat a medium frying pan and sear the Bay scallops. Add butter to brown the pan and cook for about 45 seconds.

5. Spread a dollop of the yam purée onto a serving plate.

Place scallops on top of the purée.

6. Garnish with a small piece of cress and broken quinoa cracker.

Restaurant North 386 Main St, Armonk (914) 273-8686

Event participants were encouraged to bring regional specialty items from their area, and the two Hudson Valley chefs delivered. Parente and Gabrynowicz brought local ingredients to the table and showcased their Hudson Valley style and pride. “It was great, because we could really make what we wanted. We collaborated via email thread and then executed the dishes collaboratively, in person,” Parente explains, admitting that the collaboration involved equal amounts partying and cooking.

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LAMB HEART TARTARE AND LAMB TONGUE PASTRAMI RICH PARENTE, CLOCK TOWER GRILL LAMB HEART TARTARE

Ingredients 2 fresh lamb hearts salt and pepper to taste olive oil to taste Serves 6 to 8 Method 1. Clean and finely chop the lamb heart.

2. In a small bowl, mix the lamb with salt, pepper and olive oil.

LAMB TONGUE PASTRAMI

Ingredients 1 lamb tongue 3 cups water 1 cup apple cider vinegar 2 tablespoons pickling spice ½ cup salt ¼ teaspoon curing salt ½ cup toasted coriander seeds course ground black pepper to taste Method 1. In a medium pot, combine water, vinegar, pickling spice and ½ cup of salt and bring to a boil. Allow to cool.

2. Add curing salt and the lamb tongue. Allow it to soak in the liquid for four days in the refrigerator.

3. After four days, remove the lamb tongue from the liquid, and strip and discard the outer skin.

4. Roll the lamb tongue in toasted coriander and black pepper; then place it in a pre-heated smoker for about 45 minutes, or until the tongue reaches an internal temperature of 165˚F. 5. After the tongue has cooled, slice it thinly on a mandolin.

MUSTARD SEED CAVIAR

Ingredients ½ cup mustard seeds ½ cup vinegar ¼ cup sugar ½ cup water salt to taste

Parente got involved with Indie Chefs Week through event founder Ned Elliot, chef/co-owner of Austin’s culinary hot spot, Foreign & Domestic, and Parente’s former CIA roommate. Elliot’s 47-seat restaurant hosted the event and provided an intimate and exclusive atmosphere.

“January, right after the holidays, was a perfect time of year to recharge and be with so many like-minded people,” Parente notes. “We really had a chance to interact with guests—it really got me re-excited to get back to my restaurant and make great food.”

For the finale, Parente collaborated with San Antonio chef Steve McHugh to create a dish that featured lamb prepared two ways: McHugh brought a Southern flare to the dish of barbecued lamb with hominy and quail egg; Parente took a different approach, transforming the lamb into a tartare made from the lamb’s heart, served with mustard seed caviar and garnished with shaved, cured lamb tongue, which offered a light smokiness and salty bite. The flavors of the dish certainly showcased Parente’s approach to food, but it also shone a spotlight home. “I thought it would be fun to bring all of my ingredients from the Hudson Valley,” says Parente, who brought his lamb from Evans & Evans Farm in Andes (Delaware County).

“It was great to see chefs from around the country

Method 1. In a small saucepan, boil vinegar, sugar, water and salt.

2. Reduce liquid to a simmer and add the mustard seeds.

3. Simmer for about 45 minutes or until the seeds pop like caviar.

4. Strain the liquid. Allow the seeds to cool.

Assembly 1. Using a tablespoon, mound a small amount of tartare on a serving plate.

2. Top with a half-teaspoon of mustard seed caviar.

3. Arrange a thin piece of lamb tongue pastrami on top of the tartare and garnish with more mustard seed.

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

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Chef Richard Parente

Chef Eric Gabrynowicz

speak of the Hudson Valley fondly,” Gabrynowicz admits.

Products and names like Hudson Valley Foie Gras and Sprout Creek Farm that have gained national recognition have helped put the Hudson Valley on the culinary map, as have its rich history and diversity in food and agriculture. “Dairies, orchards and the river are huge parts of how most chefs view the Hudson Valley,” he says.

Gabrynowicz featured Crown Maple syrup in his apples-and-bacon appetizer that was served with lemon and fennel. The salty bacon was rendered to crisp, while

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the apples were roasted, intensifying their flavor. For acidity and a touch of sweetness, the dish was finished with citrus zest, lemon juice and maple syrup. For his second dish, Gabrynowicz used Peconic (Long Island) Bay Scallops with grapefruit, yam, cress and quinoa cracker. Gabrynowicz describes the dish as “bright and powerful,” with a sweet-and-sour umami profile. “It was important for us to showcase who we are and what we do at Restaurant North,” he notes. “We feel both of these dishes exemplified that.”

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May 29-31, 2015 Over 700 wines and specialty foods from around the world.

Wine and Food Gala | Grand Tasting Red Carpet Cru Tasting (includes Grand Tasting) Wine Seminars, Chef Demos, and Fashion Shows—Saturday and Sunday For more information or day tickets, visit us at www.newpaltzwineandfoodfestival.com or call 646-527-9500.

Hosted by International Wine Masters | www.internationalwinemasters.com Overnight reservations for Mohonk Mountain House 888-976-0785 march

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rescuing rockl text and photos by christine gritmon

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I

n 1950, rockland had 406 farms in production; by 2000, there were only 5. The construction of the Palisades Parkway and the Tappan Zee Bridge in the 1950s had created a housing boom that left little room for farmland in its wake. “Rockland is so small, and we’re at the edge of the large population of the city and the country,” says farmer John McDowell. “Developments are good—we need to live places—but they may not be the best use of the land everywhere.”

With his wife, Alexandra Spadea, McDowell began Rockland County’s first CSA on their six-acre Pomona property in 2004. That simple act clarified for McDowell how little support there was for farming in the county. “It just was not in people’s consciousness that there could be

land’s farms farming again in Rockland,” he says. “We were so left out of the thinking process—farms were somewhere in Iowa or upstate.”

In 2007, McDowell founded Rockland Farm Alliance (RFA) with the intention of preserving farmland in the county. Since then, the Alliance has succeeded in saving existing farms, connecting farmers old and new, creating a new flagship community farm of its own, and even impacting agricultural laws to better reflect and support the current farming landscape in Rockland County.

“John is one of the world’s saints; he really has given himself to this full-heartedly,” says Piermont author and food activist Joan Dye Gussow. “Without him, I don’t think there’d be any such thing.”

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I don’t have to pay a mortgage, I don’t have kids to support—so I can just quit my relatively good-paying job and come farming. I can just enjoy myself and enjoy nature. It’s so joyful!

—Mehmet Genel

E

biodynamic produce weekly, at roughly half market price.

Gussow was present at some of the earliest Rockland Cropsey Farm produce also is sold at farmers’ markets and Farm Alliance meetings, and she now sits on its board. “I at the Hungry Hollow Co-Op in Spring Valley, and by have a community garden that my husband and I helped several local food purveyors, including Rockland Roots food start right next door—I see how much people grow on tiny truck and Palma Restaurant in Manhattan. little pieces of land,” Gussow says. “There’s more land Cropsey Farm has enabled RFA to connect with schools, in the county that could be farmed than people realize— as well as organizations such as Jawonio (a support program various kinds of large acreages people have not wanted to for people with special needs), Hudson River Healthcare, see developed and have held onto—many of those people and ARC. Visitors can tour the farm, see how food is grown, would like to see that land farmed.” and get physically involved with tasks such as weeding and Mary Hegarty, formerly with Rockland Cornell rock picking. RFA’s Junior Farm Program hosts students in Cooperative Extension and the Rockland County Soil & grades K-6 for two week-long summer sessions of learning, Water Conservation District, helped connect McDowell to planting, harvesting and tasting. like-minded people. “It was a really amazing time for me Assistant farm manager Jose Romero-Bosch sees professionally,” Hegarty recalls. sustainability and community education as the key “All these great people converged and kind of fell into initiatives of the project. “We are all united and dependent my lap because I was passionate about farming. I on food and water—we have to take care of those things,” was, like, ‘Yes, let’s do this!’” She also researched how the he says. “I wonder how we’re going to [teach] the next county could help the Alliance achieve its goals. generations the importance of these “There’s lot of government support things if they’re disconnected [from] that’s unseen, but really important,” W the land, the soil, the air, the water, Hegarty notes. “Slowly, government the food. When kids come and say, is catching up to people with pro‘Ooh, what’s that? Let’s try this! gressive ideas.”

E G N Let’s try that!’ I’m, like, OK, that’s a One such opportunity emerged in A R O little battle won.”

2006, when farmer Jim Cropsey sold Pomona Long considered one of the his family’s historic farm through the primary forces behind the growth auspices of the county’s Open Space K L A N OC D of the “eat local” movement, Program, which “acquires areas of R New City Gussow, whose books include scenic beauty, environmentally senCrospey Community Farm Growing, Older: A Chronicle of sitive lands, farms and Hudson River Life, Death and Vegetables (Chelsea waterfront areas.”

Green, 2010; $17.95 paperback), Through an agreement with the Nyack Chestnut agrees that early education is county and the town of Clarkstown, Ridge B E a primary function of the farm.

RFA launched Cropsey Community R G E N “Many years ago, I was on the Farm in 2011. Its first CSA season was Piermont Rockland 2000 Committee—I was in 2011; this past season, the 25-week pushing to retain farming in the CSA counted 250 members, each recounty,” she recalls. “Someone ceiving up to 10 pounds of organic, S

T

TER ES CH

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We all need to eat, and we manipulate a huge portion of the earth’s surface to grow our food, we can make incremental changes to how we do that, and how we manage that land while we feed ourselves.

—Shane Hardy

said—I’ll never forget this—‘Oh, yes, we should have something like Westchester, a sort of model farm where children could see how food used to be grown!’ The idea is, children won’t be coming to see about how food used to be grown, but how food is grown. We’ve created this situation where parents can bring their children as an educational, entertaining, fun thing to do. Children learning about food that way is really important in this world full of junk food.”

With his English shepherd Rongo (named for the Maori god of cultivated food) by his side, Cropsey Farm Manager Shane Hardy is one of the more public faces on the farm. In addition to working in the field and managing all farm business, Hardy maintains key relationships with CSA members, community members, other farms and even government officials. “We all need to eat, and we manipulate a huge portion of the earth’s surface to grow our food,” Hardy says. “We can make incremental changes to how we do that, and how we manage that land while we feed ourselves.”

Hardy describes the farm’s growing methods as “beyond organic.” Though not certified, Hardy says the farm’s methods are more stringent than organic certification guidelines require. No pesticides or herbicides with any sort of toxicity are allowed, not even organicapproved materials. Erosion and nutrient leaching are kept to a minimum by contour plowing; edible clover is planted between the beds to further anchor and enrich the soil.

The farm utilizes biodynamic farming methods, learned through the tutelage of Mac Mead, program director of The Pfeiffer Center, a biodynamic farming education center in neighboring Chestnut Ridge.

“Biodynamic agriculture asks you to really observe deeply, be present to what’s going on in your soil and in the greater universe that we live in,” Hardy explains. “It asks you to think of the farm as a whole organism and to really be conscious of and tune into the greater rhythms that are around us—the rhythms of the moon and the stars.”

Hardy acknowledges the huge effect the farm has had on many people who have visited or worked there. “To me, that’s one of the things that’s amazing about farming— it’s never just a job, it’s a lifestyle,” he says. “People who farm find so much more value in it. It’s about the life that you want to live.”

Farmworker Mehmet Genel grew up on a farm in his native Turkey, then worked for many years as an auto mechanic in the United States before switching to farming.

“I was tired of smelling the brake fluid—wildflowers smell much better!” Genel says. “I don’t have to pay a mortgage, I don’t have kids to support—so I can just quit my relatively good-paying job and come farming. I can just enjoy myself and enjoy nature. It’s so joyful!”

For volunteer Margo Solomon, work at the farm is about becoming the change she wishes to see in the world.

As a student at Naropa University in Boulder, Colorado, Solomon scrutinized current, industrialized systems for producing, distributing and consuming food. “I started getting into local food systems and looking at how that can provide people with [both] a sustainable living and sustainable food,” Solomon says. “I felt a very deep calling on a personal level—sort of a basic survival instinct—to learn how to grow healthy food that doesn’t deplete the earth and doesn’t deplete your body.”

This all may sound like romantic idealism, but the impact and benefits Cropsey Farm-and others—bring to local communities are quantifiable, including a healthier local economy, and localized foods that are more readily accessible to everyone, regardless of demographic.

Hardy sees Cropsey as the tangible manifestation of what the Rockland Farm Alliance had set out to do, and he says he hopes the project serves as an example for other organizations. “We’re trying to figure out how we can best be of service to all the other farmers,” Hardy says. “Who knows where the organization’s going to go in the future? Maybe it’ll go more toward being [a] ‘thought leader’—to provide examples for how other

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It’s such an amazing win-win because we create the farm and bring in enough revenue that pays the farmers, and the county gets a community situation at basically no cost— they don’t have to maintain the properties.

—John McDowell

organizations can start a community farm in an unlikely place, and help guide the policy for their situation.”

Not surprisingly, setting up a profitable farm in Rockland County involved more than just finding appropriate land and planting crops. With many dense residential and commercial areas, zoning issues and other bureaucratic regulations could be significant obstacles.

McDowell’s experience setting up his own farm was instructive. “The mayor loved the idea of a farm—but it’s zoned residential,” McDowell recalls. “So [the mayor] said, ‘We’ll just look the other way.’ Well, what happens when another mayor comes in? Am I going to spend a hundred thousand dollars on equipment and everything just to have them say, ‘Sorry’?” McDowell saw the designation of an agricultural district as one way to assure protection and sustainability of Rockland County farmland.

“We started looking at why Rockland didn’t have an agricultural district when almost all other counties of New York State had ag districts,” McDowell notes. “Basically, it protects farming and the idea of farming.” Farmland in an agricultural district is assessed based on its agricultural value rather than its market value as residential or commercial property, and it’s protected against overly restrictive local laws, government-funded acquisition or construction projects and private, ‘nuisance’ lawsuits involving agricultural practices in the districts. In order to be classified as an agricultural district, however, Rockland would have needed 500 acres of total active farmland. “We were close to 500,” McDowell says, “but all the farms would need to put their hat in the ring—it was too close!”

McDowell began working on the Suburban Agriculture Bill with New York State Assembly member Ellen Jaffee (D-Suffern), chair of the Assembly Task Force on Food, Farm and Nutrition Policy and the bill’s sponsor. “In meeting with farmers and advocates, it was very clear

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that there was a serious concern to preserve farmland,” Jaffee says. “Rockland has lost so many farms. The [Suburban Agriculture Bill] would stop that loss and help us go down a different path.” Significantly, the bill, signed into law by Governor Andrew Cuomo in early December 2014, reduced the required acreage for an agricultural district from 500 to 250.

One small farm that stands to benefit from agricultural assessment is Bluefield Farm, in Blauvelt. Joy Macy and her husband purchased the property and its historic 200-year-old farmhouse in 1998. The modern farm began as a cooperative venture between Joy and four of her fellow master gardeners from Cornell Cooperative Extension. After member Rebecca Finnell began growing flowers, a series of fortuitous events—a bumper crop, the relative ease of selling flowers (compared to produce), and, finally, an open spot for a flower vendor at the Nyack Farmers’ Market—wound up sealing Bluefield’s current fate as a flower farm. (They do have two dozen laying chickens and three cashmere goats. “They’re basically big pets,” Macy laughs.) The beautiful property also has been host to a few weddings.

Due to the success of Rockland Farm Alliance’s initiatives thus far, the organization has been offered more buildings—including no-cost leases—and land from the county. “It’s such an amazing win-win because we create the farm and bring in enough revenue that pays the farmers,” McDowell says, “and the county gets a community situation at basically no cost—they don’t have to maintain the properties. The towns actually pay more for a development because of police and fire and water and roadwork and all that kind of thing.”

4 Rockland Farm Alliance rocklandfarm.org

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HUDSON’S RIBS & FISH 1099 Route 9, Fishkill, NY 845-297-5002 hudsonsribsandfish.com

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CASUAL RIVERSIDE DINING CONTEMPORARY REGIONAL FARE MARKET FRESH SEAFOOD BRICK OVEN PIZZA FRESH PASTA PARTIES UP TO 65 GUESTS OFF-PREMISES CATERING CARRY-OUT SERVICE

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Open Wednesday-Saturday 4-10 Sunday Brunch 11:30-3 Dinner Sunday 4-9 Call or visit our website to make reservations. craverestaurantandlounge.com | 845-452-3501

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DRINK

by timothy buzinski

K

shrubs elly verardo, bar manager

and mixologist at Restaurant North in Armonk, offers an unusual caveat to trepidatious guests about to order her Summer Sidecar cocktail: “I will get you something else if you don’t like it.”

Why the need to reassure? Because there are shrubs in the mix. Not twigs or bark or trimmings from a plant, but a vinegar-based syrup with unmatched complexity that has a lineage as long as wine’s. Verardo never worries about her patrons’ reactions. “After they try it, the majority of people enjoy it and want to know more,” she says.

While putting vinegar into a drink seems odd, the practice has a long history. Like wine, vinegar was added to water as a means of purification. In Turkey and Persia, where shrubs originated, vinegar was a non-alcoholic way of preserving fruit—the resulting products were called sharab or sherbets, but eventually became known simply as shrubs. These syrups were simply a mixture of fruit juice, vinegar, sugar and other flavorings. “Drinking vinegars,” as they were also referred to, were a remedy for the warm weather, bringing flavor and, more importantly, refreshment, particularly to those refraining from alcohol for cultural or other reasons.

However, another fashionable drink also became known as a shrub. Popular in colonial America, these concoctions consisted of citrus, sugar, and rum or brandy. Today, the term shrubs commonly refers to the vinegar-based product that currently is causing a stir in the beverage industry.

Shrubs have emerged with a bang because of the reborn interest in cocktails. Michael Dietsch, author of Shrubs: An Old-fashioned Drink for Modern Times (Countryman Press: 2014; $24.95 hardcover), first tasted a shrub in 2008 at Tales of the Cocktail, the New Orleans festival that brings spirits professionals and bartenders together to learn, compete and celebrate all things cocktail. Dietsch was immediately hooked. “I had to recreate this drink,” he writes, but when he returned to the Northeast, the season for raspberries—the base ingredient of the shrub he had tasted in New Orleans—was already passed. Undeterred, he went to work experimenting with a host of other berries.

His tinkering paid off and he created an approximation of the drink that had captivated him in New Orleans.

Dietsch didn’t stop there—mixing shrubs with a variety of spirits, he created new cocktails and updated classics. His book is loaded with cocktail recipes using everything from

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The general way of making a shrub is you macerate the fruit and sugar, then add vinegar and allow that to sit as long as you can to get all the flavors to meld.

Saffron & Mango Green Tea DA R R E N J O S E P H , T U T H I L L H O U S E

Nights in Mink DARREN JOSEPH, TUTHILL HOUSE

aquavit to vodka. (He admitted to me, however, that one of his favorites is reposado tequila with strawberry shrub over ice with a squeeze of lime juice.)

Verardo had an even more compelling reason to turn to shrubs—she has a citrus allergy, and vinegar works perfectly for her as an alternative to citrus. At Restaurant North, she serves shrubs year ‘round both in cocktails and as soda. Not only do her guests appreciate her concoctions, her Summer Sidecar put her in the top three finishers in last year’s Tales of the Cocktail competition.

(For the competition, she created a lemon verbena shrub using the herb and white balsamic vinegar. It rides a wave of vanilla from the Cognac as it surfs back and forth from lemony notes to a smooth balsamic tang.)

While cocktails may be the impetus for shrubs’ reemergence, they may be enjoyed without the addition of spirits, of course. “What I do every morning—I pour not even a teaspoon of shrub into a big glass of cold water.

It’s delicious—a wonderful way to start the day,” explains Marianne Courville, one of the founders of The Hudson Standard. The company, launched in 2013, currently offers three shrubs prepared in a small commercial kitchen above Hudson Valley Wine Merchants (which she co-owns with her husband, Michael Albin), in Hudson. About two years ago, a friend suggested they start a business making bitters. Initially, Courville was lukewarm about the idea, though research into bitters piqued her interest and led her to shrubs. “I’m vinegar fanatic anyway,” she says. “This 52

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little bell goes off in my head—I really like this idea.” She decided to focus on making shrubs and bitters, sourcing ingredients from the Hudson Valley.

Late in 2013, armed with 50 bottles each of one shrub and one bitters, Courville began sampling customers at Hudson’s Basilica Farm and Flea event, an annual celebration of local businesses and products. Within an hour of setting up, she was sold out, and she knew the company—The Hudson Standard—had arrived.

The company is developing slowly, but Courville is always experimenting with flavors to capitalize on the versatility of shrubs. The black currant and blackberry shrub, her initial attempt, is enjoyable “as is,” its subtle sweetness and lingering acidity almost not needing dilution. The apple coriander maple shrub offers a burst of fragrant apple—first on the nose, then the palate—followed by a delicate hint of coriander before finishing with a nuance of maple. The strawberry rhubarb shrub is the essence of spring—while it’s all strawberry on the nose, the vinegar helps access the rhubarb flavors on the palate. Her most successful mixture thus far, though, is pear honey ginger. “It’s the most elegant one,” she notes, “A pretty classic combination.” (It’s not just a morning rejuvenator—mixed with sparkling water it

Shrub “Adult” Soda T H E H U D S O N S TA N DARD

You can fly by the seat of your pants while making shrubs, and still have something delicious to sip.

Old New York K E L LY VE RARD O , R E S TAU R A N T N O RT H

Homemade Grenadine KELLY VERARDO, RESTAURANT NORTH

becomes a refreshing “adult soda,” or with hot water it’s a sort of tea.) Such adaptability has made shrubs one of the most engaging beverage trends in years.

Shrub’s versatility is exciting, but its most appealing factor may be its simplicity. “The general way of making a shrub is you macerate the fruit and sugar, then add vinegar and allow that to sit as long as you can to get all the flavors to meld,” Courville says. Dietsch outlines four methods in his book, but focuses on two basic approaches—hot or cold process. In the hot process, the base ingredient and sugar are combined on the stovetop before adding vinegar.

(The main advantage of this process is speed—it’s possible to have a completed shrub in under an hour.) He prefers the cold process, however, because it’s “more expressive” of the base ingredient.

Not surprisingly, creative mixologists are drawn to these syrups for the layers of flavors and nuances they can bring to a drink. “You could add Cointreau and some lemon juice to a drink—even so, you have just two flavors going there.

With a shrub you have at least three,” Dietsch affirms.

Darren Joseph, head barman at Gardiner’s Tuthill House at the Mill, was introduced to shrubs at The Stanton Social in New York City and has embraced shrub-based cocktails for their subtle complexity and layering of flavors. “You can be very versatile with shrubs,” he remarks—offering a fig and cinnamon shrub or saffron and green tea shrub as evidence. Similarly, Verardo’s Old New York, a cocktail

using a shrub-process grenadine, bourbon and grapefruit bitters, offers all the depth a Manhattan-drinker seeks, but with a freshness typically found in more summery libations.

Yet, this discussion doesn’t even take into account the culinary applications of shrubs as a gastrique or in salad dressings. Because they are both easy to create and extremely friendly to work with, Dietsch encourages home cooks to create their own shrubs and use them imaginatively. “You can fly by the seat of your pants while making shrubs,” he stresses, “and still have something delicious to sip.”

One of the charms of shrubs is that once you discover them, they become unforgettable. As a way to preserve the last of the season’s produce or fruit, as an ingredient that can add a surprising but subtle nuance to a roast or stew, as an early morning pick-me-up, an alternative to sugary drinks or caffeinated teas, or as a mixing ingredient with exceptional balance and depth, shrubs cover all the bases. They are, in many ways, the missing link in our beverage arsenal, offering versatility, complexity and simplicity of use all at once. Limited only by imagination, countless combinations of fruits, vegetables, herbs, spices and vinegars are waiting to deliver a remarkable depth of flavor, conveniently captured in a bottle.

Hudson Standard shrubs are available on the company’s website and at some local shops for about $15/250ml.

4 The Hudson Standard thehudsonstandard.com Restaurant North 386 Main St, Armonk (914) 273-8686; restaurantnorth.com Tuthill House at the Mill 20 Gristmill Ln, Gardiner (845) 255-4151; tuthillhouse.com Photo copyright © 2014 by Jennifer Hess. Reproduced by permission of Countryman Press, a division of W.W. Norton & Company, Inc. All rights reserved. march

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Kick back, relax and sample the best of the Hudson Valley

47 West Main St., Goshen, NY (845) 360-5253 | craft47.com

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244 Main St Beacon NY 845-831-8500 facebook.com/GerardosSeafoodCafe

We Start Fresh Every Day!

MADE FRESH DAILY AT ALL LOCATIONS NEWBURGH

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MIDDLETOWN

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CENTRAL VALLEY

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POUGHKEEPSIE

cosimosrestaurantgroup.com march

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Since

1978

motherearthstorehouse.com 300 Kings Mall Ct KINGSTON 336-5541

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1955 South Rd POUGHKEEPSIE 296-1069

249 Main St SAUGERTIES 246-9614

Community Supported Agriculture Projects in the Hudson Valley 2015

DUTCHESS COUNTY Common Ground Farm 79 Farmstead Lane Stonykill Farm Environmental Education Center, Wappingers Falls (845) 231-4424 commongroundfarm.org membership@commongroundfarm.org Non-profit educational farm project.

Ecologically grown without chemical fertilizers, herbicides or pesticides. Herbs, veggies and flowers. U-Pick Shares $150.

Fishkill Farms 9 Fishkill Farm Rd., Hopewell Junction Josh Morgenthau; (845) 897-4377 csa@fishkillfarms.com fishkillfarms.com Vegetables and fruit shares. Pick-up on farm, at Old Stone House in Park Slope, Brooklyn.

Prices TBD. Runs June-late November.

Additional Winter CSA from December-March.

COLUMBIA COUNTY Hawthorne Valley Farm 327 Rt. 21C, Ghent Katy (518) 672-7500 ext.235 farmadmin@hawthornevalleyfarm.org hawthornevalleyfarm.org A Demeter Certified Biodynamic Farm, offers seasonal vegetable and fruit shares. Pick-up: Friday at farm Harlemville; Thursday at city locations (Riverdale, Inwood, Garden City).

Vegetable share: $550 full share; $300 half share at-farm; surcharge for city locations.

Add fruit share: $205. Runs mid-June to early November.

The Farm at Miller’s Crossing 81 Roxbury Rd., Hudson Katie Smith & Chris Cashen (518) 851-2331 kasorganic@hotmail.com farmatmillerscrossing.com Hawk Dance Farm 362 Rodman Rd., Hillsdale Diane Creed (518) 325-1430 hawkdancefarm@yahoo.com www.facebook.com/hawkdancefarm Certified Naturally Grown. Herbs, flowers, heirloom vegetables. Prices TBA. Pick-up on farm, Copake-Hillsdale Farmers Market, Millerton Farmers Market. May – October.

Lineage Farm Claverack, NY Jon & Jen Ronsani (518) 755-3391 lineagefarm@riseup.net www.lineagefarmcsa.com Choose your own produce, plus meat, eggs, and fruit available through other farms. Large and small shares, prices vary by location.

Pick-up: Greenpoint (Brooklyn), Poughkeepsie, White Plains, Hudson and Scarsdale.

Little Seed Garden PO Box 195, Chatham Claudia & Wille Denner (518) 392-0063 lseed2002@yahoo.com littleseedgardens.com Certified organic vegetables. Pick-up: Chatham, Rhinebeck. Prices TBA. Red Oak Farm 1921 US Rt. 9, Stuyvesant Taylor Tribble & Amy Brown (518) 799-2052 redoakfarmny@yahoo.com Produce share: $485; Full Egg share: $100 full, $55 half. Pick-up: Fri at the farm; Sat at Hudson Farmers Market; Tue at St. James Albany Market. May - November. Winter share also available.

Roxbury Farm 2501 Rt. 9H, Kinderhook Jean-Paul Courtens & Jody Bolluyt (518) 758-8558 info@roxburyfarm.com Produce shares for 22 weeks (prices vary).

Fruit shares available as well as pork, beef, lamb and chicken. Pickup in Columbia County, Capital District, 86th Street, Harlem and Westchester.

Threshold Farm 16 Summit St., Philmont Hugh Williams, Hanna Bail (518) 672-5509 thresholdfarm@gmail.com Biodynamically grown. Fruit shares include peaches, pears and apples. Some vegetables.

Grass-fed beef. Prices TBA. Pick-up on farm.

Tiny Hearts Farm County Route 7A, Copake Luke & Jenny (914) 236-0760 infor@tinyheartsfarm.com www.tinyheartsfarm.com Fresh cut, mixed flower bouquets.

Full share, 15 weeks, $300. Half share, 7 weeks, $150. Pick-up on farm.

Great Song Farm 475 Milan Hill Rd., Red Hook Anthony Mecca and Sarah Hearn (845) 758-1572 greatsongfarm@riseup.net www.greatsongfarm.com Follows organic practices. Prices TBD. Runs 22 weeks, June-November; Fall Share only $250 for 6 consecutive weeks (Nov 11-Dec 16). Winter share only $250 for 5 every-other weeks (Jan 13-March 10). Pick-up at farm, Tuesdays and Saturdays.

Hearty Roots Community Farm 1830 Route 9, Germantown Benjamin Shute; (845) 943-8699 farm@heartyroots.com heartyroots.com Full shares cost $600 per season; half shares cost $325. Pick-up: Woodstock, Kingston, Red Hook or at the farm in Clermont. Shares also distributed to NYC. Eggs and pork available at additional cost. Runs June – November.

Northwind Farms 185 W. Kerley Corners Rd., Tivoli Jane Biezynski (845) 757-5591 northwindfarms@citlink.net www.northwindfarmsallnatural.com All natural meat and poultry shares. Summer program May – October; Winter program December – March. Different share sizes available to accommodate the customer.

Pick-up on farm or in Brooklyn. Please contact for prices and share details.

Obercreek 59 Marlorville Rd., Hughsonville (845)337-1906 sam@obercreekfarm.com www.obercreek.com Partnership with Common Ground Farm. Full share $650; half share $375. $50 discount off full share if you sign up by March 31. Pickup on the farm or at Ella’s Bella’s in Beacon.

22-week shares, June-October.

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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

Celebrating 100 years!

Organics!

Garden starts

Come by the market this spring for our organic meats and produce raised here on our 1000 acre farm in the Hudson Valley.

WE’RE OPEN ALL YEAR

Start your garden with our high quality organic vegetable & herbs plants. enrich your soil with our premium organic soils and compost. available by bag or bulk.

MARKET 518 789 4191 HOURS MON-THURS+SAT 9-5 FRI+SUN 9-5:30 5409 ROUTE 22 MILLERTON NEW YORK BULK SOIL & COMPOST 518 789 3252 HOURS MON-FRI 8-12 1-5 mcenroeorganicfarm.com

Paisley Farm Route 9, Tivoli on county line (845) 756-3803 usfarms@hotmail.com Summer share ends in November; Spring Foraging Share in April. Winter share is every other week, January – March; Pick-up at the farm; locations in NYC as well.

Poughkeepsie Farm Project Vassar College Farm, Poughkeepsie Lee Anne Albritton (845) 516-1100 info@farmproject.org farmproject.org A non-profit farm project. Offers vegetable shares on a sliding scale. Large share: $396$632; small share $214-$348.

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Pri Haemek Bounty of the Valley CSA 147 Bart Dr., Poughkeepsie Debbie Most (845) 454-3747 bountyofthevalley@gmail.com www.bountyofthevalley.org Non-profit farm providing vegetables, June-November, with weekly pick-ups at the Hudson Valley Community Center, Poughkeepsie. The produce for the CSA is provided by Lineage Farm in Hudson, NY. Sisters Hill Farm 127 Sisters Hill Rd., Stanfordville David Hambleton (845) 868-7048 sistershillfarm.org Weekly sliding scale: $675-775; Bi-weekly sliding scale: $360-410. Local pick-up at Stanfordville Tuesdays 4-6pm and Saturdays 8-11 am. Bronx pick-up at the College of Mount Saint Vincent Tuesdays 4-6pm.

Homegrown Seasonal Produce Homemade Baked Goods Local & Gourmet Foods 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 Sol Flower Farm 41 Kaye Rd., Millerton Andy Szymanowicz (518) 567-1951 www.solflower.com Certified Naturally Grown. Separate vegetable share and flower share. Pick-up on the farm. June-end of October.

Starling Yards 81 Echo Valley Rd., Red Hook (646) 831-8311 www.starlingyards.com Family-operated, sustainable farm offering vegetable, egg and flower shares from June through October. Two share sizes. Pick-up: Tuesday at Rokeby in Barrytown, Friday at Starling Yards in Red Hook. Thanksgiving shares available.

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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

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

•

•

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

GREENE COUNTY Stoneledge Farm 359 Ross Ruland Rd., South Cairo Pete & Debbie Kavakos (518) 622-3003 stoneledgefarmny.farm

ORANGE COUNTY Bialas Farms 75 Celery Ave., New Hampton Kasha Bialas (845) 374-4925 farmer@bialasfarms.com bialasfarms.com Produce enough for a family of 4 for one week. Pick-up in New Hampton, NY, and Ringwood, NJ. Summer CSA June – October, Winter October – January.

Blooming Hill Farm 1251 Rt. 208, Blooming Grove Guy Jones (845) 782-7310 info@bloominghillfarm.com bloominghillfarm.com Certified Naturally Grown. CSA program works as a credit system. Pay $250 for $275 of credit; $500 for $550 of credit. Make your choice of produce Saturdays, 10-2, at the farm. On-going enrollment.

J&A Farm Indiana Rd., Goshen Adina & Jeff Bialas jabialasfarm@live.com www.jafarm.org NOFA-NY Farmers Pledge Organic and Certified Naturally Grown. Pick-up: Pleasantville and NYC. Summer CSA program runs May - November.

J. Glebocki Farms 19 Maloney Lane, Goshen Kelly Schaeffer (845) 671-8088 Kelly@glebockifarms.com www.glebockifarms.com Pick-up: Thursday 2-7 at the farm. Weekly share includes 6-8 varieties of produce which feed an omnivorous family of 4. Price: $475.

Runs for 22 weeks starting the second week of June and ending the third week of November.

Midsummer Farm 156 East Ridge Rd., Warwick Barbara & Mark Laino (845) 986-9699 csa@midsummerfarm.com midsummerfarm.com

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PASTURE-RAISED MEATS

Peace and Carrots Farm 168 Johnson Rd., Chester Laura Nywening & Jay Uhler (845) 913-6187 peaceandcarrotscsa@gmail.com www.peaceandcarrotsfarm.com $650 full share; $550 U-pick share. Pick-ups Monday 2-7 at the farm.

Rogowski Farm 327-329 Glenwood Rd., Pine Island Cheryl Rogowski (845) 258-4574 mycsa@rogowskifarms.com www.rogowskifarm.com Winter, spring, and summer shares available.

Pick-up on farm, at Warwick Valley Farmers Market, or alternative drop-off locations (TBD). Pantry and egg shares also available.

PUTNAM COUNTY

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” Enroll your child in summer camp 845.485.8438

2015 Good Foods Award Winner

(office & general info)

845.485.9885 (market & creamery)

sproutcreekfarm.org

VISIT THE HOME of CROWN MAPLE AT MADAVA FARMS MARCH 21ST-22ND & MARCH 28TH-29TH

Maple Weekends APRIL 5TH

Easter Brunch and Egg Hunt APRIL 24TH

Spring Dinner TOURS • CAFÉ • SHOP • EVENTS • WEDDINGS • HIKING

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Glynwood 362 Glynwood Rd., PO Box 157, Cold Spring Dave Llewellyn (845) 265-3338 jnelson@glynwood.org www.glynwood.org Certified Naturally Grown. Full share (designed to feed a family of 4) $675; half share (every other week) $350. Pick-up: at the farm or at the Garrison Café in Garrison.

Meat and eggs available at the farm store during pick-up. End of May-November, 24 weeks.

The Farm at Holmes 60 Denton Lake Rd., Holmes David Frost (845) 548-6117 thefarm@holmescamp.org www.thefarmatholmes.org 20 week season from late May-mid October.

Fall share available.

Longhaul Farm 69 South Mountain Pass, Garrison Jason & Jocelyn (845) 424-6277 longhaulny@gmail.com www.longhauling.blogspot.com Full share $700; half share $350. Pick-up on farm. June-October.

Ryder Farm Cottage Industries 400 Starr Ridge Rd., Brewster Elizabeth Ryder (845) 279-4161 ryderfarmorganic@aol.com ryderfarmorganic.com Full share $450; half share (every other week) $225, half share (every week) $300.

Pick-up on farm. June-October, 16 weeks.

CRAFT BEER & BEER ON TAP

845-795-5473 14 Gala Lane

Milton, NY 12547

Market at Todd Hill Store Open

Mon, Wed, Thu, Sat: 10 AM - 7 PM Fri: 10 AM - 8 PM, Sun: 11 AM - 7 PM Closed on Tuesday

Contact us at: 845/849-0247 tastenytoddhill.com

Outdoor Farmers’ Market June - October Fri: 3 PM - 7 PM Sun: 2 PM - 6 PM WINERY

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TASTINGS

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TOURS

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

An amazing collection of foods and products grown or made in the Hudson Valley.

Located on the Taconic State Parkway, 10 miles north of I-84, 1 mile south of Route 55, Lagrange, NY ROCKLAND COUNTY Cropsey Community Farm 220 S Little Tor Rd., New City (845) 634-3167 info@rocklandfarm.org rocklandfarm.org A Rockland Farm Alliance project. $650 working share with 16 hours of work time required; $750 non-working share; $50 cutyour-own flower share; $45 cut-your-own herb share. Pick-up at the farm Tuesdays 3-7 and Saturdays. June-November, 25 weeks.

SULLIVAN COUNTY Neversink Farm PO Box 214, Claryville (845) 985-2519 www.neversinkfarm.com Locavore CSA card valid for one year, good

toward purchase of discounted produce on farm for produce, eggs,flowers, berries, herbs, and vegetables.

ULSTER COUNTY Evolutionary Organics 283 Springtown Rd., New Paltz Kira Kinney’(845) 417-1543 blondykinney@yahoo.com Market-style CSA June-November, including local fruit. Minimum share $350. Wednesday 4-8pm.

Phillies Bridge Farm Project 45 Phillies Bridge Rd., New Paltz (845) 256-9108 melissa@philliesbridge.org www.philliesbridge.org Organically grown vegetables and herbs. Two share sizes, prices TBA. Runs approximately from the first week of June to the first week of November. march

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Rondout Valley Organics Rusty Plough Farm, Ellenville Nadia & Oleh Maczaj (845) 647-6911 rustyplough@earthlink.net www.rondoutvalleyorganics.com Year-round. A unique, web-based CSA program anchored by Rusty Plow Farm and supported by other farms in Rondout Valley and Southeastern Sullivan County.

Choose your weekly items. Initial fee: $250 plus $50 non-refundable membership fee.

Wide variety of vegetables, berries, eggs, cut flowers, honey, various meats. Various pickup locations and times in Rondout Valley and Southeastern Sullivan County.

Second Wind CSA at Four Wind Farm 158 Marabac Rd., Gardiner (210) 887-1683 www.secondwindcsa.com secondwindcsa@gmail.com Taliaferro Farms 187 Plains Rd., New Paltz Pete Taliaferro (845) 256-1592 taliaferrofarms.com Full share: $1000. Half share: $550. 3-year, Long-term Full share: $2700; 3yr Long-term half share: $1485; Farm Card Membership: $100 sign up/membership fee, pay as you go a la carte. Pick-up at the farm. Late MayEarly November.

Trapani Farms 730 Lattintown Rd., Milton Tim Trapani (845) 797-6917 Full share $400, half share $220. June 13-October 31.

WESTCHESTER COUNTY

HUDSON VALLEY SAUSAGE COMPANY 85 Vineyard Ave., Highland SAGE, U A S T NES THE FI T & SALUMI WURS

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Harvest Moon Farm & Orchard 130 Hardscrabble Rd., North Salem Christine (914) 485-1210 harvestmoonorchard@gmail.com Full and half shares. Pick-up at the farm store on Thursdays, 8-6. July-October or July – September.

Pound Ridge Organics 22 Westchester Ave., Pound Ridge Donna (914) 764-3006 PoundRidgeOrganics@iCloud.com www.facebook.com/PoundRidgeOrganics Biodynamic and organic growing practices.

Prices TBA. Most CSAs have a limited number of shares available and many fill their available slots quickly. If you’re considering joining a CSA, do so before the season starts to assure your place.

UPDATES: valleytable.com

EATING BY THE SEASON

by robin cherry photos by ethan harrison and margaret rizzuto

WA T E R C R E S S photo : ethan harrison

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W

hat do zeus, napoleon and the

lead singer of the Sex Pistols have in common?

Not much actually, but all are (or were) big fans of watercress.

John Lydon (a.k.a. Johnny Rotten) screamed “I’m an anarchist” when he fronted the ’70’s punk rock band, though more recently on the TV show I’m a Celebrity...

Get Me Out of Here, the only thing he raved about was his “killer watercress soup.”

The many virtues of watercress have been prized for millennia. While Zeus ate it to fortify himself against his bloodthirsty father, Cronos, Hippocrates, the father of modern medicine, located his first hospital beside a stream so he could grow watercress to treat his patients. AngloSaxons also ate watercress to prevent baldness and to clean the blood. The pharaohs fed watercress to their slaves to boost their productivity, and it has been considered an aphrodisiac since ancient times.

In England, Elizabethan herbalist John Gerard recommended watercress as a remedy for scurvy and Francis Bacon wrote that the “eating of watercress doth restore the wanted bloom to the cheeks of old-young ladies.” (Bacon was onto something; a 2012 study showed 10 out of 11 “old-young ladies” had measurable improvements to their skin after eating two cups of watercress a day for four weeks.)

Watercress was also eaten at breakfast and called “poor man’s bread” as it provided working class people with a large part of their daily nutrition. Wealthier Brits would eat it between two pieces of bread, a forerunner of the dainty high tea staple: watercress sandwiches.

Watercress had its heyday in Victorian England, when a special railway line, dubbed The Watercress Line, ferried flats of watercress from Hampshire to London’s Covent Garden, where it was sold in bunches by young girls—people bought the bunches and ate them like we eat ice cream cones. The Victorians believed watercress could cure toothaches, hiccups and even freckles.

Hampshire’s watercress is still celebrated each year at the Alresford Watercress Festival and World Watercress Eating Championship, which draws upwards of 15,000 visitors. (In 2013, Glenn Walsh set a world record by eating two cups in 35 seconds, smashing the former record by 14 seconds.)

Thanks to a recent study published by the Center for Disease Control, watercress has become one of the “it” foods of 2015. Researchers at William Paterson University produced a list of 41 “powerhouse fruits and vegetables” (PFV) ranked by the amounts of 17 nutrients they contain, including fiber, protein, calcium, iron, and vitamins A, B, C, D, E and K. The top spot on the list goes to—you guessed it—watercress, with a score of 100. (Kale comes in at a middling 49.07; grapefruit clinches the bottom spot with 10.47). Watercress is filled with more than 15

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essential vitamins and minerals and, ounce for ounce, has more Vitamin C than oranges, more calcium than milk, more iron than spinach, three times as much Vitamin E as lettuce, and four times more beta-carotene than apples, tomatoes or broccoli. It also provides significant doses of the antioxidants lutein and zeaxanthin, which are essential for eye and cardiovascular health. Uncooked watercress also contains compounds that are converted into a cancerfighting chemical when exposed to a particular enzyme.

(Cooking inactivates the enzyme.)

The semi-aquatic perennial herb’s botanic name is Nasturtium officinale. (Nasturtium is Latin for twisted nose, a reference to the effect the peppery plant has on one’s nasal passages). It is a member of the cabbage family and closely related to mustard, radish and wasabi. Introduced into the United States around 1831, today it’s cultivated year-round throughout the country, though watercress is at its best and sweetest in the spring—warm weather makes the leaves more bitter and the stems tougher. Once cut, it will grow over the summer and can be harvested again in the fall.

Wild watercress is more pungent than cultivated watercress, and many of the local farms that sell watercress harvest the wild plants that grow on the farm or nearby.

Ron Hayward cultivates micro-green watercress at Late Bloomer Farm, in Campbell Hall (Orange County), yearround and will be offering summer CSA shares for the first time this year. (Competition for good watercress can be quite intense among chefs and food suppliers because the wild herb has such a limited peak season.)

Foraging for watercress is popular and common, but foragers must be cautious about when—and where—the plants are collected, says professional forager Langdon Cook, who notes that watercress “has a tendency to proliferate in questionable habitats, including roadside ditches, city parks, and irrigation canals,” where it can easily absorb any number of contaminants, including pesticides and heavy metals. Prefer to buy your watercress?

Mother Earth’s Storehouse sells Live Gourmet watercress, hydroponically grown and complete with roots. Grocers throughout the Valley sell bagged watercress from B&W Quality Growers in Florida, the world’s largest watercress grower, which also cultivates a red cress.

Many of the world’s cuisines embrace watercress.

The French use it in their colorful potage au cresson, the Italians use it in minestrone and the Chinese frequently add it to stir-fries. (The Chinese consider watercress a “yin,” or cooling ingredient; alcohol is a “yang” ingredient.

Thus, watercress is widely considered a hangover cure.)

Watercress can be used in salads and soups and on sandwiches. It can be sautéed with garlic like spinach, added to a stir-fry, or wilted into pasta, rice and risotto to add a crunchy, peppery zest.

4

At Dish Bistro and Wine Bar, chef Peter Milano likes the versatility of watercress— it can be used in everything from a garnish to a purée— and its unexpected flavor. “It complements a lot of flavors and holds its own tastewise,” he says. Chef Milano pairs a watercress and cauliflower purée with Diver scallops and features the peppery cress in a piquant chimichurri (an Argentine sauce) to accompany grilled meats. His American take on a classic French Lyonnaise salad substitutes peppery watercress for frisée, an almond flour-crusted fried egg for the poached egg, and a warm bacon vinaigrette for the lardons.

For an all-American version, he suggests substituting crumbled Maytag Blue Cheese for gorgonzola..

WATERCRESS SALAD PETER MILANO, DISH BISTRO Ingredients 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small red onion, sliced 1 cup grumbled gorgonzola 1 orange for zest ALMOND FRIED EGG

Ingredients 6 soft boiled eggs 1½ cup almond flour ¼ cup all purpose flour 1 cup milk ½ cup chopped parsley ¼ teaspoon cayenne pepper salt and pepper to taste oil to fry Method Heat oil to 350°F. 1. Peel eggs.

2. Combine all dry ingredients and mix well.

3. Roll eggs in milk, then coat with dry mixture.

4. Roll again in milk and gently coat a second time with the dry mixture.

5. In a deep pan, gently drop the eggs into the hot oil and fry the eggs until light golden brown.

6. Strain the eggs and place them on a paper towel to let excess oil drain off.

WARM BACON VINAIGRETTE

Ingredients 1½ cup thick sliced bacon, cooked and chopped ¼ cup shallot 1 teaspoon minced garlic ½ cup olive oil 3 tablespoons white balsamic vinegar ½ cup sliced cherry tomatoes Method 1. Add olive oil to coat a pan, add shallot, garlic and bacon and sauté on medium high heat for about 2-3 minutes.

2. Add tomatoes and balsamic, sauté an additional 2 minutes.

3. Add remaining olive oil and stir.

Assemble Mix the greens and red onion together.

Place about 1½ handful of the mix on a plate stacked high with a dip in the center.

Drizzle the vinaigrette on and around the greens.

Sprinkle about ¼ cup gorgonzola to the salad.

Place the soft-boiled egg in the dip, in the middle of the salad.

Lightly zest orange over each salad and serve.

Dish Bistro & Wine Bar 947 South Lake Blvd, Mahopac (845) 621-3474

photos margaret rizzuto

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Chef Vincent Ricciardelli of Harvest on Hudson in Hastings likes the lightness of watercress as well as its slight bitter flavor. “It’s not overpowering like radicchio and it pairs well with winter citrus.” He favors the slightly spicier red watercress (though green works as a substitute). For this roast beet salad, he pairs watercress with sweet Cara Cara oranges (which taste more like tangerines than oranges).

ROASTED BEET SALAD VINCENT RICCIARDELLI, HARVEST ROASTED BEETS

Ingredients 3 cups Kosher salt 5 to 6 medium sized beets ¼ cup canola oil Method Pre-heat oven to 350°F. 1. Prepare a 9 x 12-inch roasting pan by evenly covering the bottom with ½ inch layer of salt.

2. Wash beets to remove dirt and lightly coat them with oil.

3. Place the beets on the salt and cover them with aluminum foil.

4. Roast the beets for approximately 4 ½ hours, or until tender when pierced with a knife.

5. Allow beets to cool. Peel the beets and dice into ½-inch cubes.

WHITE BALSAMIC VINAIGRETTE

Ingredients 1½ ounces white balsamic vinegar ½ teaspoon Dijon mustard 1 teaspoon finely chopped shallots 10 ounces grape seed oil sea salt and white pepper to taste Method 1. In a medium-sized bowl, whisk together vinegar, mustard and shallots.

2. Slowly drizzle in the grape seed oil, whisking constantly.

3. Season with salt and pepper to taste.

SALAD

Ingredients 5 ounces red or green watercress 5 to 6 medium beets, roasted per above 4 ounces Cara Cara oranges 4 ounces ricotta cheese 10 ounces white balsamic vinaigrette sea salt and white pepper to taste Serves 4-6 Method 1. In a mixing bowl, toss together the diced roasted beets, watercress, and Cara Cara oranges with 10 ounces of the vinaigrette. Season to taste with salt and pepper.

2. Place salad on each plate. Top each with about 1 ounce of soft ricotta cheese quenelles (shaped using 2 teaspoons).

Sprinkle with salt and fresh cracked black pepper. Drizzle with remaining vinaigrette.

Harvest on Hudson 1 River St, Hastings-on-Hudson (914) 478-2800

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photos margaret rizzuto

WATERCRESS AND NETTLE SOUP JOHN LEKIC, LE EXPRESS Ingredients 1 pound watercress ½ cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped Vidalia onion 1 garlic clove 1 celery root, chopped sachet with allspice and thyme creme fraîche, to garnish salt and pepper to taste Serves 4 to 6

At Le Express Bistro and Bar in Wappingers Falls, Chef John Lekic serves a wonderful watercress soup with wild nettles.

“Watercress in a soup balances the robust, almost meaty flavor of the nettles.

It adds a crispiness and lightness to the mix. This soup is very refreshing— it’s also just so good for you. I often think of food as medicine and this is one you want to have in your cabinet.” Lekic also uses watercress to complement duck confit with huckleberries. “The peppery and zesty attributes of the cress work well with the rich confit—when combined with the sweetness of huckleberries, “it becomes a perfect blend of flavors,” Lekic says.

photos ethan harrison

Method 1. In a small sauce pan, boil the clean nettles and watercress in water for 5 minutes. Reserve one cup of the water. Drain and transfer the greens into an ice bath. Allow to cool.

2. In a hot pan, sauté the chopped onion, garlic and celery root together with two tablespoon of extra virgin olive. Cook until fragrant.

3. Stir in the reserved cup of blanching water from the watercress and nettles.

4. Add the sachet of thyme and allspice and cook until vegetables are tender.

5. Remove the sachet and transfer the soup to a food processor. Blend until smooth.

6. Season with salt and pepper to taste.

7. Garnish with a dollop of creme fraîche and watercress.

Le Express Bistro & Bar 1820 New Hackensack Rd, Wappingers Falls (845) 849-3565

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WATERCRESS SALAD VINCENT MOCARSKI, VALLEY RESTAURANT Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice 1 cup shaved baby fennel 1 tablespoon minced shallots 1 tablespoon chopped chives ¼ cup cashews, toasted and chopped ¼ lemon, zested salt and pepper to taste extra virgin olive oil to taste Parmigiano-reggiano, grated for garnish Serves 2

Peppery watercress and anise-flavored fennel are well-complemented by winter citrus like the blood orange supremes that Chef Vincent Mocarski uses in this colorful salad. (Supremes are citrus segments that have been separated and had their bitter white pith removed.)

The juice from the oranges is used as the acid in the dressing and the crunchy cashews provide a lovely contrast to the oranges.

Method 1. Assemble watercress, orange sections, orange juice, baby fennel and toasted cashews.

2. Gently mix the watercress with oranges, baby fennel, orange juice, shallots, chives, extra virgin olive oil. Season with salt and pepper.

3. Arrange salad on a plate and garnish with cashews, grated cheese and lemon zest.

Valley Restaurant at the Garrison 2015 Rt 9, Garrison (845) 424-3604

Chef Makio Idesako of SushiMakio, in Kingston, says “Watercress is often found along the banks of rivers and streams throughout Japan— it’s full of rich nutrients and known as one of the healthiest vegetables to eat.” This watercress side dish is a popular appetizer or accompaniment to grilled steak.

WATERCRESS OSHITASHI MAKIO IDESAKO, SUSHIMAKIO Ingredients 1 bunch watercress ¼ cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) ½ teaspoon sugar katsuobushi (dried bonito flakes) for garnish Serves 4-6 Method 1. In a small bowl, mix dashi, soy sauce (or ponzu) and sugar.

2. In a large pot, boil water. Add watercress to blanch 15 to 30 seconds. Remove pot from heat and drain water. Shock watercress with cold running water to cool, and squeeze excess water out.

3. Once cool, cut watercress into bite-size pieces and place in a bowl.

4. Add dashi sauce—mix well.

5. Garnish with a sprinkle of katsuobushi (dried bonito flakes).

Sushi Makio 1088 Morton Blvd, Kingston (845) 853-8078

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photos this page ethan harrison

LOCALLY GROWN

A THE DIRT ON DIRT PART II:

growth of the soil by keith stewart

year ago, I recommended having soil tested every few years in the interests of maintaining a productive garden [see Valley Table 65, March–June 2014]. A traditional soil test measures pH (acidity/alkalinity) and the amounts of various nutrients that are present and available to plants (some standard tests also measure organic matter content)—information that can enable you to make informed decisions about what plants to grow (some, for example, can tolerate more acidity than others) and what natural fertilizer or other amendments might result in better crops.

Should you want to dig deeper and learn not only about pH and available nutrients, but also about your soil’s physical and biological condition—factors that translate into soil health—you might consider a relatively new but more expansive test called the Cornell Soil Health Assessment (CSHA). It costs more than the standard Dairy One test ($85 versus $12), but it gives a more holistic picture of the soil and will also suggest steps to take, beyond the standard applications of fertilizer and lime, that will lead to an enduring and bountiful garden.

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In addition to the data that a traditional soil test provides, CSHA measures the following 10 indicators of overall soil health.

AGGREGATE STABILITY Most people view soil as a solid medium.

But it’s not as solid as you might think: 50 percent of a typical garden soil is pore space containing air and water that provides the highways and byways for plant roots and soil organisms to move about; 45 percent of an average soil is minerals and very small rock fragments (this is the solid portion); the remaining 5 percent of a typical soil is organic matter.

Soil aggregates are small clumps made up of mineral particles, moisture and organic matter. A soil with good aggregate structure will have sufficient pore space and will be better able to withstand erosion by wind and water. The CSHA determines how resistant a soil’s aggregates are to breaking apart when water, simulating rain, is poured over them. In other words, it’s a measure of aggregate stability.

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SOIL TEXTURE The solid or mineral portion of a soil is made up of particles of clay, silt and sand, with clay being the smallest, sand the largest and silt somewhere in between. The relative proportions of these three describe a soil’s texture. Soils with a high percentage of clay hold the most water— sometimes more than you may want them to.

These soils are prone to flooding and often are described as poorly drained. Soils with an excess of sand tend to drain quickly. This can be a problem during droughty periods. Soils with a nice mixture of clay, silt and sand are usually the best. They are called loams.

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AVAILABLE WATER CAPACITY Even during dry periods a soil should be able to retain some moisture for plant and microbial use. How well it can do this depends on aggregate stability, pore space and organic matter content. It also depends on the soil’s texture or the size of its mineral particles. The CSHA determines how much water a disturbed sample of soil can retain for plant use.

SURFACE HARDNESS Soil compaction occurs when a soil is subjected to heavy equipment or excessive human or large animal foot traffic, especially under wet conditions.

Compacted soils have small and degraded aggregates, resulting in less pore space for air and water, which makes it harder for plant roots, microbes and larger soil organisms to get around.

Soils that have a lot of clay are more prone to compaction than those with lots of sand.

A device called a field penetrometer is used to measure resistance to penetration. It looks like a longstemmed, sturdier version of a soil thermometer. Applying slow, even pressure, the penetrometer is pushed straight down into the top 6 inches of soil. It indicates on a circular dial the soil’s resistance in pounds per square inch. As long as the penetrometer doesn’t encounter a hard object like a rock, it will give a fair indication of how compacted your soil is.

SUBSURFACE HARDNESS Soil compaction can occur at much greater depths than 6 inches. Readings taken when a penetrometer is pushed into the soil from 6 to 18 inches will indicate how hard the soil is at these depths. This, too, is useful information, since plant roots can easily extend 18 inches down in search of water and nutrients, provided the soil is not too compacted to receive them.

Very dead organic matter is material that has undergone complete decomposition at the hands of soil organisms and reached a stable state. It is what we call humus. Because it has a gummy, sponge-like quality, humus retains moisture and nutrients very well. It also helps preserve soil aggregates. But it is not a source of food for soil fauna.

The CSHA will determine what percentage of your soil is composed of organic matter and in what forms.

Generally speaking, the more the better.

ROOT HEALTH Healthy plant roots are whitish, coarse textured and prolific, and they should be without lesions (which suggest the presence of pathogens and/or parasites).

The people conducting the CSHA take some of each soil sample they receive and grow beans in it. After six weeks the bean plants are removed from their containers and the roots are washed and rated for overall health.

SOIL RESPIRATION This new addition to the CSHA lineup measures the abundance of microbes in your soil and how biologically active they are. It determines how rapidly nutrients are being converted into forms that plants can use and the rate at which decomposition of organic matter is occurring. As microbial activity increases so too does the formation of humus and aggregate stability.

SOIL PROTEIN Soil proteins are found in soil organic matter.

They are primarily a source of stored nitrogen, which soil microbes convert (mineralize) into forms plants can use. The addition of organic matter to the soil in the form of crop residues, cover crops and plant debris, will positively affect the formation of soil proteins. So will a robust microbial community.

Cornell Soil Health Assessment Measured Soil Textural Class: Silt Loam

Sand: 2% Silt: 83% Clay: 15%

Test Report

Physical

Indicator

Biological

Dead organic matter includes soil organisms whose lives have ended, the roots of dead plants, manure, crop residues and any other vegetative debris that has found its way into the soil or is still on the surface. It is this form of organic matter that provides food for the vast array of herbivorous (i.e. non-predatory) soil organisms, from the very small to the quite large.

ACTIVE CARBON This is a measure of how much carbon in the soil’s organic matter is available as food for the various soil organisms. It is essentially the dead or un-decomposed form of organic matter described above.

Active carbon is the raw energy that drives the microbial community. It is a leading indicator of soil health.

Chemical

ORGANIC MATTER Organic matter can be divided into three categories: the living, the dead, and the very dead. The roots of live plants are living organic matter, as are live soil organisms, from the myriad microscopic fungi and bacteria all the way up to the various insects, beetles, earthworms and even small burrowing animals that make their home in the soil.

Value

Rating

Available Water Capacity

0.14

36

Constraint

Surface Hardness

260

15

Rooting, Water Transmission

Subsurface Hardness

340

30

Subsurface Pan/Deep Compaction, Deep Rooting, Water and Nutrient Access

Aggregate Stability

15.7

16

Aeration, Infiltration, Rooting, Crusting, Sealing, Erosion, Runoff

Organic Matter

2.5

22

Nutrient and Energy Storage, Ion Exchange, C Sequestration, Water Retention

ACE Soil Protein Index

5.1

24

Organic Matter Quality, Organic N Storage, N Mineralization

Root Pathogen Pressure

3.2

73

Respiration

0.53

0

Soil Microbial Abundance and Activity

Active Carbon

288

4

Energy Source for Soil Biota

pH

6.5

100

Phosphorus

20.0

100

Potassium

150.6

100

Minor Elements

100

Mg: 131 Fe: 1.2 Mn: 12.9 Zn: 0.3

Overall Quality Score

48

Low

If your curiosity has been piqued and you’d like to learn more about what’s going on in your soil, check out the Cornell Soil Health Assessment website (soilhealth.cals. cornell.edu). There’s plenty more information available than is covered here, including an online training manual that includes descriptions of testing procedures and their relevance. You can pull up a submission form and follow instructions for taking the soil sample (8 cups) that is required. This modest step could reap rewards in any garden and help you gain a deeper understanding and appreciation of the vast, dynamic and fascinating world that lies under your feet.

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We host events in our beautiful garden pavilion

Fine Dining in Casual Elegance Dinner 5-close Tue-Sat Prix-fixe menu $24 Tue-Thur 120 North Road Highland, NY 12528 845.691.9883 | thewould.com

We do weddings!

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Main Social Hour (Weekdays 4–6pm) $3 House Wines, Half price apps $1 off Drafts, $4 Well Drinks Late Night Social Hour (Fri & Sat 10–11pm) 2710 West Main Street Village of Wappingers Falls, NY 12590 (845) 297-0510 WestMainKitchenandBar.com

HAPPY HOUR 4-7PM Mon-Thurs

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INDEX TO ADVERTISERS

PAGE 32 Ace Endico / aceendico.com C2 Adams Fairacre Farms / adamsfarms.com 34 Admiration Foods / admirationfoods.com 12 Angelina’s / 845.265.7078 86 Another Fork in the Road / 845.758.6676 /

anotherforkintheroadmilan.wordpress.com 19 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com 84 Barb’s Butchery / 845.831.8050 / barbsbutchery.com 12 Beacon Bread Company / 845.838.2867 11 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com 11 Beacon Pantry / 845.440.8923 85 Blue Fountain Restaurant / 845.226.3570 / thebluefountain.com 18 Bluestone Bistro / 845.462.1100 / bluestonebistrony.com 3 Brasserie 292 / 845.473.0292 / brasserie292.com 02 Broken Bow Brewery / 914.268.0900 / brokenbowbrewery.com 07 Brother’s Trattoria / 845.838.3300 / brotherstrattoria.com 20 Buttermilk Falls Inn & Spa / 845.795.1310 / buttermilkfallsinn.com 81 Cafe Amarcord / 845.440.0050 / cafeamarcord.com 87 Cafe Mio / 845.255.4949 / miogardiner.com 54 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com 34 Captain Lawrence Brewing Company / 914.741.BEER / captainlawrencebrewing.com 72 Cathryn’s Tuscan Grill / 845.265.5582 / tuscangrill.com C4, 55 Cosimo’s / cosimosrestaurantgroup.com 54 Craft 47 / 845.360.5253 / craft47.com 50 Crave Restaurant & Lounge / 845.452.3501 / craverestaurantandlounge.com 60 Crown Maple at Madava Farms / crownmaple.com 27 Culinary Institute of America / 845.471.6608 / ciarestaurants.com C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com 81 Dennings Point Distillery / denningspointdistillery.com 72 Dish Bistro & Wine Bar / 845.621.3474 / dishmahopac.com 24 Dutchess Tourism / 800.445.3131 / dutchesstourism.com 87 Dutchess Wine Cellar / 845.218.9044 72 Ella’s Bellas / 845.765.8502 / ellasbellasbeacon.com 4 Ethan Allen / 845.565.6000 / ethanallen.com 58 Fishkill Farms / 845.897.4377 / fishkillfarms.com 49 Fresh Company / 845.424.8204 / freshcompany.net 12 Frogmore Tavern / 845.802.0883 / frogmoretavern.com 49 Garden Café / 845.679.3600 / woodstockgardencafe.com 18 Garrison, The / 845.424.3604 / thegarrison.com 54 Gerardo’s Seafood Cafe / 845.831.8500 / facebook.com/gerardosseafoodcafe 54 Giannetta Salon & Spa / 845.831.2421 / giannettasalonandspa.com 84 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com 59 Gossett’s Farmers’s Market / 914.763.3001 / gossettnursery.com 38 Green Meadow Waldorf School / 845.356.2514 / gmws.com 58 Hahn Farm / 845.266.3680 / hahnfarm.com 62 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org 36 HealthQuest / 800.421.1220 / health-quest.org 60 Hemlock Hill / 914.737.2810 / hemlockhillfarm.com 7 Hop, The / 845.440.8676 / thehopbeacon.com 11 Hudson House River Inn / 845.265.9355 / hudsonhouseinn.com 49 Hudson’s Ribs & Fish / 845.297.5002 / hudsonsribsandfish.com 87 Hudson Street Cafe / 845.534.2450 / hudsonstreetcafe.com 59 Hudson Valley Fresh / hudsonvalleyfresh.com 62 Hudson Valley Sausage Company / 845.691.9312 85 Hyde Park Brewing Company / 845.229.8277 / hydeparkbrewing.com 19 Il Barilotto / 845.897.4300 / ilbarilottorestaurant.com 33 Irving Farm Coffee Roasters / irvingfarm.com 58 Jones Farm / 845.534.4445 / jonesfarminc.com 38 Leo’s Ristorante & Bar / leospizzeria.com 34 M&T Bank / mtb.com

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PAGE 80 Main Course / 845.255.2600 / maincoursecatering.com 36 Manhattan Beer Distributors / 718.292.9300 / manhattanbeer.com 86 Maybelle’s / maybellesny.com 58 McEnroe Farm Market / 518.789.4191 / mcenroeorganicfarm.com 26 MetroNorth / mta.info/mnr 73 Mexicali Blue / mexicali-blue.com 77 MidTown Premier Restaurant & Lounge / 845.485.9768 / midtown-pok.com 4 Mid Valley Wine & Liquor / 845.562.1070 / midvalleywine.com 79 Mill Restaurant & Bar / 845.214-000 / millpk.com 75 Mill House Brewing Company / 845.485.BREW / millhousebrewing.com 31 Millbrook Vineyards & Winery / 845.677.8383 / millbrookwine.com 56 Mother Earth’s / motherearthstorehouse.com 2 N&S Supply / nssupply.com 87 New Paltz Wine & Spirits / 845.255.8528 / newpaltzwine.com 61 Newburgh Art Supply / 845.561.5552 / newburghartsupply.com 49 Nina / 845.344.6800 / nina-restaurant.com 61 Nostrano Vineyards / 845.795.5473 / nostranovineyards.com 87 Olive’s / 845-358-3120 C3 Palace Diner / 845.473.1576 / thepalacediner.com 30 Pamal Broadcasting / pamal.com 87 Porco Cafe Fresh / 845.337.3487 79 Poughkeepsie Ice House on the Hudson / 845.232.5783 / pkicehouse.com 87 Puccini Ristorante / 845.876.3055 / puccinirhinebeck.com 61 Quattro’s Poultry Farm & Market / 845.635.2018 11 Queen City Bistro / 845.337.4684 / queencitybistro.com 56 Red Barn Produce / 845.691.7428 C3 Red Line Diner / 845.765.8401 / dineatredline.com 78 Restaurant 1915 / 845.786.2731 x.1915 75 RiverMarket Bar & Kitchen / 914.631.3100 / rivermarketbarandkitchen.com 50 Riverview Restaurant / 845.265.4778 / riverdining.com 18 Roundhouse, The / 845.765.8369 59 Saunderskill Farms / 845.626.CORN / saunderskill.com 2 Schatzi’s Pub & Bier Garden / 845.454.1179 / schatzispubpk.com 43 Shawangunk Wine Trail / gunkswine.com 60 Sprout Creek Farm / 845.485.8438 / sproutcreekfarm.org 87 Stissing House / 518.398.8800 / stissinghouse.com 61 Stoutridge Vineyard / 845.236.7620 / stoutridge.com 1 Sullivan County Visitor’s Association / 800.882.2287 / scva.net 76 Sunflower Natural Foods Market / 845.679.5361 /

sunflowernatural.com C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com 61 TasteNY Store at Todd Hill / 845.849.0247 83 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com 76 Thyme / 914.788.8700 / thymerestaurant.net 12 Tito Santana Taqueria / 845.765.2530 73 Tuthill House at the Mill / 845.255.4151 / tuthillhouse.com 25 Ulster County Tourism / 845.340.3566 / ulstercountyalive.com 86 Village Tea Room / 845.255.3434 / thevillagetearoom.com 09 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com 73 Warwick Valley Winery & Distillery / wvwinery.com 73 West Main Bar & Kitchen / 845.297.0510 / westmainkitchenandbar.com 32 Westchester County Tourism / 800.833.9282 / visitwestchester.com 62 Whitecliff Vineyard / 845.255.4613 / whitecliffwine.com 80 Wildfire Grill / 845.457.3770 / wildfireny.com 43 Wine & Food Festival of New Paltz / newpaltzwineandfoodfestival.com 82 WKZE / wkze.com 72 Would, The / 845.691.9883 / thewould.com 20 Xaviars at Piermont / 845.359.7007 / xaviars.com

H OUSE L L I M BREWING

E S T.

COMPANY

2013

CELEBRATING HUDSON VALLEY FOOD, FARMS, AND BEER.

P. 845.485-BREW

289 Mill Street, Poughkeepsie www.MillHouseBrewing.com

FRESH MARKET

BAR & KITCHEN

WINE & SPIRITS

A Naturally Raised Hudson Valley Experience.

Open Seven Days Serving Lunch and Dinner. Fresh Market. Wine and Spirits.

127 WEST MAIN STREET TARRYTOWN NEW YORK

riv ermarketbarandkitchen.com

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DIRECTORY

A R T

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. Join us for Art About Water April 24 and 25.

ArtAboutWater.org

Twenty years of small-batch, all scratchbaked (no mixes or anything not raised by farmers) handmade all-butter baked goods has been our promise. We also offer gluten-free and other allergyfriendly options, plus made-to-order sandwiches for breakfast, lunch or a light supper. All-vegan vegetable soups in season, hot mulled New York cider, an array of coffee and tea, artisanal drinks, plus our award-winning Belgian hot chocolate. On offer are Harney teas and the valley’s best coffee from JB Peel.

Special-occasion cakes made to order.

Seasonal dessert items change through the year. Unique wedding cakes for a lifetime’s treasure. All “Worth a detour”—(NY Times). Truly “Where Taste is Everything.”

B A K E R I E S

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

The Alternative Baker 407 Main St., Rosendale (845) 658-3355; lemoncakes.com Open 7am Thur-Mon; Closed Tue-Wed

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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.

B R E W E R I E S

Broken Bow Brewery 173 Marbledale Rd., Tuckahoe (914) 268-0900 brokenbowbrewery.com Tasting Room Hours: Closed Mon & Tues; Wed & Thur 5-8; Fri & Sat 1-10; Sun 1-5 Growler Fill Hours: Mon & Tues 1-5; Wed, Thur & Sun 1-8; Fri & Sat 1-10 Convenient to the Crestwood MetroNorth train station, this brewery produces a rich Broken Heart Stout, a light Marbledale American Pale Ale (made with American-grown hops), and a Broken Auger Lager.

Visit the brewery for tastings, pints

and growlers; many Broken Bow beers are on tap at area restaurants.

Tours Fridays and Saturdays at 3pm and 6pm.

Captain Lawrence Brewing Co. 444 Saw Mill River Rd., Elmsford (914)741-2337 Tasting Room Hours: Wed-Fri 4-8; Sat & Sun 12-5 Closed Mon & Tue. Captainlawrencebrewing.com An award-winning craft brewery. The tasting room boasts a 30-foot long oak bar and two 12-tap towers for sampling and filling growlers.

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.

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 ingre­ dients, 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.

D I N E R S

E D U C A T I O N

Daily Planet 1202 Rt. 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com

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.

Palace Diner 194 Washington St., Poughkeepsie (845) 473-1576; thepalacediner.com Red Line Diner 588 Rt. 9, Fishkill (845) 765-8401; dineatredline.com Table Talk Diner 2521 C South Rd. (Rt. 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com

G O L F

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.

C O F F E E D I S T I L L E R I E S

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.

Dennings Point Distillery 10 N. Chestnut St., Beacon denningspointdistillery.com Denning’s Point Distillery in Beacon, NY crafts the finest artisanal spirits available including Viskill Vodka, Beacon American Whiskey & Denning’s White Rye Whiskey. We choose only the highest quality grains from NY state farms and strive to create classic spirits of unique character and depth. Visit our unique, urban production space at 10 N. Chestnut Street in Beacon, NY. Open Fridays, Saturdays and Sundays.

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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, contem­ porary, and traditional furniture and acces­sories. Their staff offers compli­ men­ tary interior design service and in-home house calls. ­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

NOW OPEN AT

BEAR MOUNTAIN INN

Local, sustainable, Local, sustainable, farm-to-table fare farm-to-table fare

For reservations, call

845-786-2731 ext. 1915 www.visitbearmountain.com

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

Barb’s Butchery 69 Spring St., Beacon (845)831-8050 barbsbutchery.com Tue-Fri 11-7:30; Sat 10-6.

Lunch Daily Closed Sun & Mon. Your new neighborhood butcher shop providing local, Hudson Valley raised meat and poultry. Practicing nose-totail butchery, we are proud to offer fresh and smoked meats, specialty cuts, charcuterie, house-made stocks, craft bacon, and more.

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

Providing artisan food and artisan service to Beacon and beyond, Beacon

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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.

Crown Maple at Madava Farms 47 McCourt Rd., Dover Plains (845)877-0640 crownmaple.com Open Sat & Sun 11-5 Madava Farms is home to sustainable made Crown Maple maple syrup.

Crown Maple has proved versatile, with uses ranging from complimenting your morning pancakes to adding a distinct taste in culinary masterpieces.

Open most weekends for tours, tastings and special events.

Hudson Valley Sausage Company 85 Vineyard Ave., Highland (845)691-9312 Fri 12-6; Sat 9-5; Sundays 10-2 All meats processed in-house. Local pork, fresh cut or dry aged beef, smoked & fresh hams, cured & smoked meats, charcuterie. Many varieties of Italian & German sausage Sausage making classes. Traditional & BBQ Catering for all occasions. Wild Game Processing.

Soon to be a USDA facility.

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, 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.

McEnroe Farm Market 194 Coleman Station Rd., Millerton (518) 789-3252 mcenroeorganicfarm.com Mon-Thurs & Sat 9-6; Fri & Sun 9-7 TasteNY Store at Todd Hill Taconic State Pkwy, Lagrange Located 10 miles north of I-84 and 1 mile south of Rt 55 (845)849-0247 ccedutchess,org Store Open Mon, Wed, Thur, Sat 10-7; Fri 10-8; Sun 11-7 Store Closed Tue An asset along the Taconic State Parkway, find a vast array of foods and products grown or made in the Hudson Valley. Outdoor Farmers Market open Jun-Oct; Fri 3-7; Sun 2-6.

THEVALLEY

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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 alterna­ tive health depart­ment. 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 Natural 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 pro­ duce, organic milk, cheeses and eggs, a wide range of bulk organic grains and nuts, non-irradiated herbs and spices, plus vitamins, homeo­pathic & 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, gour­met shops and caterers throughout the Hudson Valley. Call for full product list and samples. Located on Rt. 28 West between Kingston & Woodstock.

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.

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.

Blue Fountain Restaurant 826 Rte 376, Hopewell Junction (845) 226-3570 thebluefountain.com Open Tue-Thur 11-10; Fri 11-11; Sat 4-11; Sun 2-9 Celebrating 20 years, this family owned restaurant prides itself on authentic Italian regional cuisine made from fresh, local ingredients. Catering available on/ off premises with private banquet room for up to 130 guests.

Bluestone Bistro 10 IBM Rd., Poughkeepsie (845) 462-1100 Mon-Thur 11-9; Fri-Sat 11-10; Sun 4-9 Bluestone Bistro serves an eclectic menu in a casual and friendly atmosphere.

Our signature Brick Oven Mac & Cheese and Chicken Pot Pie are sure to warm the senses. The menu features local ingredients to create the freshest seasonal fare. Our affordable wine list provides an amazing value and our craft beer selection and specialty cocktails are sure to please. Bluestone’s Proprietor is a graduate of the Culinary Institute of America and is also the Proprietor of Simply Gourmet, which specializes in customized off site catering.

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.

LIFESTYLE

H O S P I TA L I T Y

M A N AG E M E N T

LUNDEXPRESSIONS.COM

WALK R I D E DINE FRESH, LOCAL WATERFRONT DINING WALKING DISTANCE FROM WALKWAY OVER THE HUDSON & THE WALKWAY ELEVATOR

(845) 232-5783 PKICEHOUSE.COM 1 MAIN STREET • POUGHKEEPSIE, NY

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Brother’s Trattoria 465 Main St., Beacon (845)838-3300 brotherstrattoria.com Lunch Mon-Sun 11-3; Dinner Mon-Sun 4-10.

Tuscan charm and Northern Italian cuisine in the heart of Beacon’s bustling Main St. Cafe Amarcord 276 Main St., Beacon (845) 440-0050; cafeamarcord.com 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.

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.

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 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 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.

­­Cosimo’s Restaurant Group Cosimo’s On Union 1217 Rt. 300, Newburgh (845) 567-1556; fax (845) 567-9246

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.

The Culinary Institute of America Rt. 9, 1946 Campus Dr., Hyde Park (845) 471-6608 ciachef.edu/restaurants The worlds’ premier culinary college offers exceptional global cuisine in its award-winning restaurants: American Bounty, which celebrates the seasons and products of the Hudson Valley; The Bocuse Restaurant, which reimagines classic French cuisine using modern techniques; Ristorante Caterina de’ Medici, which features authentic regional Italian dishes; and the Al Forno Trattoria, a casual stop for rustic dishes. The Apple Pie Bakery Café offers sumptuous baked goods and café fare.

Dish Bistro & Wine Bar 947 South Lake Blvd., Mahopac (845)621-3474 dishmahopac.com Lunch Tue-Sat 11:30-4 Dinner Mon-Sat 5-10 Chef Peter A. Milano adds his own personal flare to both classic and modern inspired cuisine with dishes focused on local seasonal produce and local high quality ingredients. With a

C AT E R I N G + E V E N T S

Be a guest at your own event.

Eclectic

American Cuisine Fresh & Local Ingredients

Lunch - Dinner - Wine Bar O n & O f f S i t e C at e ri n g Ava i la b le

MC

175 MAIN ST. NEW PALTZ, NY 12561 (845) 255-2600 · WWW.MAINCOURSECATERING.COM

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KRISTA WILD, Owner www.wildfireny.com

74 Clinton St. Montgomery, NY 12549 (845) 457-3770

special menu that changes daily, guests delight in a unique experience every time they dine.

Garden Café 6 Old Forge Rd., Woodstock (845)679-3600 gardencafewoodstock.com Wed-Mon 11:30-9; Sat 10-9:30; Sun 10-9 Closed Tue. This ecelectic cozy cafe serves organic, fresh local whole foods. Come and enjoy our imaginative menu accenting flavors from around the world.

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, chick­e n, seafood and pasta dishes. Catering on- and off-premise.

Frogmore Tavern 63 North Front St., Kingston 845-802-0883 Sun 11-9; Mon-Thur 12-10; Fri-Sat 12-11 or later We are a tavern nestled in the neighborhood of uptown Kingston specializing in gastro pub fare. Our focus is on house smoked/cured meats such as pastrami, duck bacon, andouille and hunters sausage. We pour 12 craft beers with constant rotation, offer fresh cocktails with seasonal ingredients and feature a late night menu Fri/Sat.

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.

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.

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.

popovers with strawberry butter are a house specialty! Award winning wine list and outrageous martini menu.

Private party accommodations for group up to 75 guests.

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.

Hudson House River Inn 2 Main St., Cold Spring (845) 265-9355 hudsonhouseinn.com Lunch Wed-Sat 11:30-3:30 Dinner Wed-Thur 5-9; Fri & Sat til 10 Sun 4:30-9; Brunch Sun 11:30-3:30 A historic 1832 landmark located directly on the Hudson River in Cold Spring, the Hudson House is the perfect place for a romantic dinner or a family/friend gathering. Specializes in dry aged steaks and market fresh fish as well as other delicious chef creations. Enjoy a fabulous Sunday Brunch with the best bellini’s in town.

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.

Hudson’s Ribs & Fish 1099 Rt. 9, Fishkill (845) 297-5002 hudsonsribsandfish.com Open Mon-Thur 5-10; Fri 5-11 Sat 4-11; Sun 2-9 Established in 1989, Hudson’s is the premier steak and seafood restaurant in the Hudson Valley serving handcut steaks, fresh seafood, chicken, pasta and other chef specialties. Hot

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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.

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.

Midtown Restaurant 319 Main St., Poughkeepsie (845)485-9768 Closed Tuesday’s Open lunch and dinner midtown-pok.com Step into the stunning environment that is MidTown. Located in the heart of Poughkeepsie, serving up mouth watering fish and grits and one of a kind paella. Sink your teeth into Latin Caribbean and soul inspired menu and let it take you on a journey.

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.

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

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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.

Olive’s 118A Main St., Nyack (845) 358-3120 facebook.com/olivesnyyack The oldest live music venue in Rockland featuring a vegan and vegetarian menu with classic American favorites. With 10 taps and 24 varieties of beer.

Porco Cafe Fresh 138 South Ave. (Read Pl.), Poughkeepsie (845) 337-3487 porcocafefresh.com Mon-Sat 11-9; Closed Sun, except for private functions Conveniently located off Route 9 exit and South Avenue next to Vassar hospital. Off street parking lot. Open for lunch and dinner. Continental cusine featuring steaks, chops and pasta. 300 bottles of wine on site. Private party room available for up to 25.

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.

Riverview Restaurant 45 Fair St., Cold Spring (845)265-4778; riverdining.com Lunch Tue-Fri 12-2:30; Sat 12-4 Dinner Tue-Fri 5:30-9:30; Sat 5-10; Sun 12-9 Closed Mon Contemporary American cuisine with beautiful river views. Seasonally inspired menus featuring market fresh seafood, brick oven pizza and creative daily specials. No credit cards; checks ok. Reservations suggested.

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

Schatzi’s Pub & Bier Garden 202 Main St., Pougkeepsie (845) 454-1179 schatzispubpk.com Located a block from the Civic Center this space offers German/American Gastro pub fare. It houses 15 tap lines and his home to a gorgeous outdoor beer garden. You’ll find all your drink and eat needs at his casual Poughkeepsie gem.

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.

restaurant | bistro | bar

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.

Tuthill House at the Mill 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.

From far-flung origins, the world’s most diverse flavors meet and mingle here, in this restaurant, at your table. From elements both historic and eclectic comes something surprising, fresh and dynamic: dishes to delight both body and soul.

local organic authentic lunch & dinner daily in rhinebeck 845-876-3330 terrapinrestaurant.com

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Beacon’s highly anticipated new establishment is Now Open

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Your neighborhood purveyor of local Hudson Valley-raised meats Nose-to-Tail · Grass & Grain Finished Angus · Specialty Cuts Charcuterie · Smoked Meats · House-made Stocks · Craſt Bacon

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Lunch Served Daily Tues-Fri 11am - 7:30pm • Sat 10am - 6pm 69 Spring Street, Beacon, NY 12508 845.831.8050 • www.barbsbutchery.com

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 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.

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.

T O U R I S M­

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

Ulster County Tourism (845)340-3566; ulstercountyalive.com Westchester County Tourism (800) 833-9282; visitwestchesterny.com W H O L E S A L E

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.

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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.

N&S Supply, Inc. 205 Old Route 9, Fishkill (845) 896-6291; nssupply.com Your one-stop resource for all plumbing, heating & HVAC needs, including specialty products designed and manufactured to meet your lifestyle needs; the latest, innovative products including cutting edge bathroom technology from remote flushing toilets to handsfree faucets. Six locations: Fishkill, Brewster, Kingston, Catskill, Hudson and Danbury.

Red Barn Produce 217 Upper North Rd., Highland (845) 691-7428 Full-service, family-owned and opera­ t­ 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 sizing reliable and prices empha­ personal service. Pick-up or delivery chess, Columbia, available to Dut­ 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.

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

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.

W I N E R I E S

Millbrook Vineyards & Winery 26 Wing Rd., Millbrook (800)662-WINE; (845)677-8383 millbrookwine.com Open daily year-round noon-5 The Hudson Valley’s premier winery located on a 130-acre estate in the heart of Dutchess County. Millbrook gained its reputation by consistently creating premium Chardonnay, Pinot Noir and Cabernet Franc. With gorgeous views of the valley, the winery and 30-acre vineyard is open all year for guided tours and tastings.

Nostrano Vineyards 14 Gala Ln., Milton (845)555-8453 nostranovineyards.com Open Sat & Sun 12-5

In Italian, “nostrano” translates to “of our own” Nestled in the hills of Dutchess County, Nostrano Vineyards uses the name as their philosophy: a local vineyard producing wine from their own grapes. Tasting room now open.

Shawangunk Wine Trail (845)256-8456; (845)291-1927 shawangunkwinetrail.com Nestled between the Shawangunks and the Hudson just 60 miles north of NYC is a trail of 14 family-owned winereies from New Paltz to Warwick. The wineries offer tours and tastings amidst scenic beauty. A complete listing of wineries and events is available on our website.

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: Chardonnay, 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 4 appointment, special events.

Celebrating 20 Years Anniversary Thank you for your patronage. Chef/Owner Frank Marinaro

Open Tues–Sun, Closed Monday Italian cuisine with fresh local ingredients and daily specials Catering on/off premises Separate banquet room for up to 130 guests

826 ROUTE 376, HOPEWELL JUNCTION, NY 12533 WWW.THEBLUEFOUNTAIN.COM · 845-226-3570

Fine Food • Great Beer • Live Music

WINERIES BREWERIES

TASTINGS DISTILLERIES THEVALLEYTABLE

Vegetarian Fare Craft Beers

Charcuterie

Located Across from the FDR Library and Museum 4076 Albany Post Road Hyde Park, NY • 12538 845-229-TAPS (8277) www.hydeparkbrewing.com march

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Subscribe by June 30, 2015 to The Valley Table ($20) and get a FREE 1lb bag of premier “Hudson Valley Restaurant Week Blend” coffee provided by Irving Farm Coffee Roasters.

TECHNIQUES CAFESCHEFS INTERVIEWS RESTAURANTS THEVALLEYTABLE THE VILLAGE TEA ROOM BREAKFAST

~ LUNCH ~ AFTERNOON TEA ~ DINNER ~ CATERING

NOW OPEN 10 Plattekill Ave, New Paltz 845 255 3434 www.TheVillageTeaRoom.com 86

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g Celebratiynear! our 35th

Olive’s

VEGAN AND VEGETARIAN MENU WITH CLASSIC AMERICAN FAVORITES 10 taps & 24 varieties of bottled beer Fun, laid-back feisty rock shows & hot new talent

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

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

For Band Booking: 845-358-8540 oliveboss1@gmail.com

facebook.com/olivesnyack 118A Main Street, Nyack 845-358-3120

DONNA HAMMOND Executive Chef

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

CAFE´

LOC AL

Lunch & Dinner

FA R E

2356 RT 44/55 GARDINER, NY 12525

138 South Avenue Poughkeepsie, NY

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

845 • 255 • 4949 WWW.MIOGARDINER.COM

845-337-3487 Private Party Room Available

porcocafefresh.com march

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bugs for breakfast F LAST CALL

A N C Y YO U R S E L F A N A DV E N T U R O U S E AT E R ?

How about a cricket stir-fry, with chili-roasted grasshoppers as a side and chocolate-covered ants for a nice dessert?

This isn’t an episode of Fear Factor—bugs are emerging as the next foodie frontier and sustainable protein alternative. With the human population estimated to reach nine billion by 2050, researchers, chefs, farmers, governments and consumers are looking for more sustainable ways to feed and support a rapidly crowding world.

Unfortunately, it’s profoundly ingrained in Western culture that insects and bugs are dirty, disgusting pests. Yet, two billion people around the world already eat these creepy-crawlers—insects are wellestablished elements in local diets in many parts of Africa, Asia and Latin America. According to the United Nation’s Food and Agriculture organization, there are 1,900 varieties of edible insects, the most popular being beetles, caterpillars, bees, wasps, ants, grasshoppers, locusts and crickets.

And the little critters are nutritious and economical, to boot.

According to the USDA, 100 grams of crickets contain about 12.9 grams of protein—that’s about half the protein in the same amount of beef per weight, but the bugs require only one-twelfth the amount of feed and they produce only one-eightieth the volume of methane gas as livestock.

(Some bugs are as much as 80 percent protein by weight.) Insects’ crunchy exoskeletons are also extremely high in calcium. They need relatively little land or water, they are inexpensive, reproduce quickly and are easy to keep alive.

Companies like EXO and California’s Bitty Foods are making bugs more palatable by drying and grinding them into flour (often described as tasting like toasted grains or hazelnuts), which can be incorporated into protein bars, cookies and more. EXO raises its crickets on a certified organic grain-based diet; it takes about 40 crickets to make one of its protein bars, which come in flavors like cacao nut, blueberry-vanilla, apple-cinnamon and peanut butter & jelly. Bitty Foods makes a variety of cricket-based cookies, including chocolate chip and orange ginger.

For more information about eating bugs, tag along on any kindergarten field trip, or visit exoprotein.com and bittyfoods.com.

—Marissa Sertich Velie

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SPRING CHICKEN 1202 ROUTE 55 LAGRANGEVILLE, NY 12540 T: 845.452.0110 DAILYPLANETDINER.COM OPEN DAILY 5AM-12AM

194 WASHINGTON ST POUGHKEEPSIE, NY 12601 T: 845.473.1576 THEPALACEDINER.COM OPEN 24 HOURS

2521 C SOUTH ROAD (RTE 9) POUGHKEEPSIE, NY 12601 T: 845.849.2839 TABLETALKDINER.COM OPEN DAILY 6AM-12AM

588 ROUTE 9 FISHKILL, NY 12524 T: 845.765.8401 DINEATREDLINE.COM OPEN 24 HOURS

VA N I K I O T I S G R O U P

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(845) 692-3242

(845) 485-7172

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