The Valley Table 71, September–November 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 71

SEPTEMBER–NOVEMBER 2015

WWW.VALLEYTABLE.COM

THE VALLEY

SPECIAL SECTION

HUDSON VALLEY RESTAURANT WEEK

adams fairacre farms

Providing the best fruits and vegetables, dairy products, meats, cheeses, honey and more from

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LOCAL FARMS

www.adamsfarms.com Poughkeepsie • Kingston • Newburgh • Wappinger

Kleins Kill Fruit Farm, Germantown, NY

Artful cooking / Event planning

Seasonal menus, skillfully prepared and delicious.

Garrison, NY / 845-424-8204 / freshcompany.net

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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ffering an extensive selection of wood types and finishing options, as well as the ability to match existing cabinetry or furniture – our capable craftsmen and designers can meet any need. Whether that means taking existing designs to create your look, or using a napkin-sketch approach to make new custom pieces, we will work with you to ensure you end up with the exact cabinets you imagined.

WILLIAMS

WilliamsLumber.com Lumber & 845-876-WOOD Home Centers SHOW *ROOMS

Rhinebeck* • Pleasant Valley * • Hudson* • Hopewell Junction • Tannersville • Red Hook • High Falls • Hyde Park

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Set on the Historic Hudson River, Blu Pointe is a Newburgh Waterfront Restaurant that offers something for everyone.

The temperature controlled walk-in wine room holds over 3,000 new and old world wines and serves as a dramatic backdrop to our cozy lounge and dining room complete with a blue stone fire place. Blu Pointe offers a farm-to-table menu featuring fresh seafood & prime beef, a raw bar station in our cocktail lounge, private di�ng room, local craft beers & spirits, and a riverside outdoor bar. '

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number 71 september–november 2015

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features 27

amarcord: the restaurant

Rifo Murtovic grew up working in restaurants, and when he came to America, he did what thousands of young immigrants did—he kept working in restaurants to learn the business. Today, Murtovic directs the scene at Café Amarcord as if it was a play—a seamless blend of past and present, new and old—and every night is a new performance. by Marissa Sertich Velie

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at your service

Three generations of the Foglia family have owned and operated The Ship Lantern Inn in Milton. Folks who’ve had their wedding dinner there have returned to celebrate their fiftieth anniversary. Not a big deal, you say? How about having the same waiters serve both meals? George Pironi and Carlo Cadamagnani give new definition to the word service. by Robin Cherry

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special section: hudson valley restaurant week

Take a couple of hundred restaurants, add local products from a dozen farms, wineries and distilleries, mix in about a quarter of a million hungry people, simmer two weeks and you’ve got the makings of the biggest and best culinary celebration in the region. The fall edition of Hudson Valley Restaurant Week is coming up fast, and you’re going to love what’s on the table.

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number 71

43 15 Good Stuff

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departments

Hudson Valley Seed, shrimp farm, garlic book signing, new brews, avian flu alert, striped bass status, Thompson cider, letters, events and more.

20 Openings

Copake Wine Works, Market North, Ole Savannah, Gaskins, Palate Wine & Spirits, Daughters Fare & Ale; Harry’s, Kitchen Sink

35 U-pick farms in the Hudson Valley 2015 43 Locally Grown

The garlic chronicles, by Keith Stewart

53 Eating by the Season Heaven on the half shell, by Robin Cherry 77 Drink Hop to it, by Timothy Buzinski 84 Index of advertisers 86 Directory 96 Last Call The winning wine you never heard of.

recipes 30 Soft polenta & mushroom fricassee; Fettuccine with quail (Rifo Murtovic/Café Amarcord) 52 Cauliflower soup; Blooming apple; Chateaubriand (Dana Calabrese/Ship Lantern) 56 Pan-fried oysters with Champagne butter (Greg McDowell/Ruby’s Oyster Bar)

57 Warm Cotuit oysters gratin; Chilled Cotuit oysters with apple cider sorbet (Glenn Vogt/RiverMarket) 58 Fried oysters with apple-bacon chutney (Don Clark/Frogmore Tavern) 59 Riesling mignonette; Oysters Rockefeller (Hektor Dajo/Blu Pointe)

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RIVERFRONT 1 HIGH STREET | DOBBS FERRY 914.693.4130 | HARVEST2000.COM

MONTAUK SEAFOOD HUDSON VALLEY FARM 2 TABLE SUNSET VIEWS RAW BAR TIKI BAR

EDITOR’S LETTER

All the news that fits “Breaking news” is not something that means much to a quarterly magazine, but many of the issues we address—on this page, in Good Stuff or as feature material— remain pertinent even though they may not still be in the headlines. We thought it would be a good idea to offer an update on a few of the more important items, just to keep the fire hot, so to speak.

•On GMOs: In a study of bumblebees and genetically modified plants, researchers found that bees whose primary source of nectar was from GMO plants developed hard growths in their gut that eventually clogged and killed them, while those whose sources were unmodified did not develop the clots. This supports the notion that the altered genetic structure of GMO food may subtly change its chemical makeup into something the animal that consumes it is not adapted to handle properly, a notion that seems to be supported by the number of aborted, deformed or dead calves reportedly born to cattle raised on GMO feed.

(Correlations between GMO food consumption and the apparent increase in autism, celiac disease, early onset Parkinson’s, asthma and severe food allergies in humans are anecdotal and not supported with data. Yet.) •On glyphosate: A researcher at the University of California recently published a paper advancing the notion that bees are dying by the millions because the plants they visit are not sprayed with Roundup (glyphosate), the world’s most widely used pesticide. Plants sprayed with Roundup, he concluded, are not infested with the mites, bacteria and various other critters that can kill the bees. In other words, the organic plants bees have depended upon for several million years are dangerous to their health—spraying the plants with deadly chemicals actually helps the bees survive. You can’t make this stuff up.

•On federal GMO labeling: The federal GMO labeling law that threatened to usurp states’ rights to enact their own labeling regulations seems to have lost some of its momentum. No, Monsanto hasn’t run out of money or lobbyists; the bill passed the House but is held up in Senate committee. One government watchdog group gives the bill about a 30 percent chance of being passed.

•On state GMO labeling: In April, a federal judge cleared the way for Vermont to enact its GMO disclosure law, overruling heavy pressure from food industry groups and others. The law, which will require identification of any GMO ingredient in packaged, unpackaged or processed food, will go into effect July 1, 2016; Vermont Attorney General Bill Sorrel says that a year is ample time for manufacturers and retailers to prepare.

•On fracking: It’s official—fracking is now banned throughout New York State. As we reported, the bill passed earlier this year, but it wasn’t officially enacted until June 28. This was especially good news for Sullivan County, which already was being eyed by gas drillers from Pennsylvania, just across the Delaware.

•On good eating: There’s even more good news, and you heard it here first: Restaurant Week is coming again in November. Two weeks, 200 restaurants, a quarter of a million hungry people, one big, long valley. We confirmed it with several hundred sources: It doesn’t get much better.

—JN

On the cover Photo by Francesco Tonelli

THE VALLEY TABLE THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD AND CUISINE THE VALLEY TABLE, INC. 380 MAIN STREET, SUITE 202 BEACON, NY 12508 (845) 765-2600 www.valleytable.com www.hudsonvalleyrestaurantweek.com NUMBER 71 SEPTEMBER – NOVEMBER 2015 PUBLISHER Janet Crawshaw janetc@valleytable.com EDITOR-IN-CHIEF Jerry Novesky jerryn@valleytable.com Assistant Editor Catherine Sweet catherine@valleytable.com Graphic Design Greg Simpson / Ephemera Design Assistant Director of Marketing Laura Lee Holmbo lauralee@valleytable.com Coordinator Emily Verdile emily@valleytable.com Advertising Representative Tom Best tom@valleytable.com Interns April Polydorou Mallika Rao Colleen Stewart Contributors to this issue David Neilsen Nadine Robbins Samantha Seeley Keith Stewart Ann Stratton Marissa Sertich Velie

Timothy Buzinski Robin Cherry Simon Feldman Christine Gritmon Ethan Harrison Adam Kurtz

THE VALLEY TABLE is exclusively devoted to Hudson Valley agriculture, food and cuisine. We support sustainable agricultural practices and efforts to strengthen the links among regional producers, marketers, restaurateurs and consumers. We urge you to patronize businesses that feature Hudson Valley products and to support initiatives that benefit regional agriculture and related efforts.

Letters to the editor regarding magazine content are welcome and will be published as space permits.

Letters should be mailed to the address above, or emailed to editor@valleytable.com. To be considered for publication, letters must be signed.

THE VALLEY TABLE is published four times a year (March, June, Sept and Dec). Distribution is free at selected sites throughout the Hudson Valley or by subscription. Subscriptions are $20 per year. To subscribe, mail a check or money order payable to The Valley Table, 380 Main St., Suite 202, Beacon, NY 12508.

We also accept payment electronically; please visit valleytable.com for details or to purchase additional copies or back issues.

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 written permission.

ISSN 1257-8417

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Hollow-Ground Santokus by Zwilling J.A. Henckels— They Rock!

The multipurpose santoku knife design excels for both Western rocking cuts and Asian chop cuts.

Put it to work every day for chopping and slicing meat, fish and vegetables.

Precision forged using Zwilling’s Sigmaforge process, which incorporates the Friodur icehardening technique to produce a corrosion-resistant blade that is exceptionally hard yet flexible.

High-carbon stainless-steel blades are hand-sharpened and polished by master craftsmen to create a long-lasting, razor-sharp edge. Precise lasers are used to ensure each blade’s edge is at the ideal cutting angle for maximum sharpness.

Made in Germany and Japan by Zwilling J.A. Henckels, founded in 1731.

The Miyabi Red 600S Morimoto 7” Hollow Edge Rocking Santoku.

Zwilling Four Star Hollow-Ground Rocking 7” Santoku.

Both models normally retail for $125, but will be specially discounted to $79.99 between August 1, 2015 through January 31, 2016.

The Hudson Valley’s best selection of fine cutlery, professional cookware, appliances, serving pieces and kitchen tools.

• • • • • •

Unique and rare knives from around the world.

Expert sharpening on premises.

Cookware, bakeware and barware A full range of coffee brewing appliances.

Gift wrapping available.

Cooking Classes are back! Call for more info.

6934 Route 9 Rhinebeck, NY 12572 Just north of the 9G intersection 845-876-6208 Mon–Sat 9:30–5:30, Sun 11–4:30 Visit us on the web, or order on-line, at www.warrenkitchentools.com

arom a O

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

114 OLD POST Road, WAPPINGERS FALLS

lunch tues–sat • dinner tues–sun

(845) 298-6790

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GATHER IN THE SULLIVAN COUNTY CATSKILLS

Autumn is a time for blue skies, golDen sunlight, and fall foliage tours.

It’s the perfect time for friends and families to come together for farm markets, pumpkin picking, and to sample artisanal beverages and spirits. Plus, you won’t want to miss these festivals at Bethel Woods Center for the Arts.

THE CRAFT HARVEST FESTIVAL LIVE WELL, BE WELL THE WINE FESTIVAL SUNDAYS, AUG 30 - SEPT 27 SATURDAY, OCTOBER 3 YOGA FESTIVAL BEER FESTIVAL Featuring a farmers’ market, craft village, live performances, corn and hay mazes, pony rides and more. Each week offers a new theme or special event sure to please the entire family.

SATURDAY, SEPTEMBER 12

A day of peace, yoga and wellness featuring a yoga market, lectures and instructor Gwen Lawrence leading a session on the great lawn.

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

1-800-882-CATS

SATURDAY, OCTOBER 10

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

SCVA.net sept

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® 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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䌀䰀伀䌀䬀 吀伀圀䔀刀 䜀刀䤀䰀䰀

䰀唀一䌀䠀 ☀ 䐀䤀一一䔀刀 ㄀㌀ 䌀刀䄀䘀吀 䈀䔀䔀刀匀 簀 䰀䤀嘀䔀 䴀唀匀䤀䌀 䘀伀伀䐀 吀刀唀䌀䬀 簀 䌀䄀吀䔀刀䤀一䜀 簀 倀䄀刀吀夀 嘀䔀一唀䔀 㔀㄀㈀ 䌀䰀伀䌀䬀 吀伀圀䔀刀 䐀刀䤀嘀䔀Ⰰ 䈀刀䔀圀匀吀䔀刀Ⰰ 一夀Ⰰ ㄀ 㔀 㤀 簀 㠀㐀㔀ⴀ㔀㠀㈀ⴀ 㔀㜀㐀 匀吀䄀夀 䤀一 吀伀唀䌀䠀 圀䤀吀䠀 匀倀䔀䌀䤀䄀䰀 䔀嘀䔀一吀匀 䄀一䐀 䴀䔀一唀匀 䄀吀 䌀䰀伀䌀䬀吀伀圀䔀刀䜀刀䤀䰀䰀⸀䌀伀䴀

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FEATURED: OUR HANDCRAFTED COOPER TABLE. ENJOY SPECIAL FALL SAVINGS OF 15% THROUGHOUT THE DESIGN CENTER.

NEWBURGH THE BELLS’ AN AUTHORIZED ETHAN ALLEN RETAILER ROUTE 32 94 NORTH PLANK ROAD 845.565.6000 Sale going on for a limited time only.

Some exclusions apply.

Ask a designer or visit ethanallen.com for details. ©2015 Ethan Allen Global, Inc.

Audi Q3...The Perfect Portion

2015 Audi Q3

Mohegan Lake Audi

1791 East Main St., (Route 6) Mohegan Lake, NY 10547

914-528-8076

www.MoheganLakeAudi.com

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匀琀漀挀欀 甀瀀 漀渀 眀椀渀攀 眀椀琀栀 漀甀爀 挀愀猀攀 搀椀猀挀漀甀渀琀猀℀

㄀ ─ 漀昀昀 ㄀ 挀愀猀攀 漀昀 眀椀渀攀 ㄀㔀─ 漀昀昀 ㈀ 挀愀猀攀猀 漀昀 眀椀渀攀 ㈀ ─ 漀昀昀 ㌀ 挀愀猀攀猀 漀昀 眀椀渀攀

猀愀氀攀 椀琀攀洀猀 攀砀挀氀甀搀攀搀

㌀㤀 一漀爀琀栀 倀氀愀渀欀 刀搀⸀Ⰰ 匀甀椀琀攀 ㄀Ⰰ 一攀眀戀甀爀最栀 ⠀㠀㐀㔀⤀ 㔀㘀㈀ⴀ㄀ 㜀

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

Patio dining available under the Walkway Over the Hudson.

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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GARLIC-INFUSED

GOOD STUFF

SIGNED AND SAMPLED

EX PER IMEN T IN CID ER

HARDER IS BETTER To walk Geoff Thompson’s apple orchards with him is to witness a man truly enamored with his farm. To hear him discuss the finer points of the conical, russeted Hudson’s Golden Gem apple, the astringent properties of the Nehou that make it ideal for cider, or the story of the original Macintosh tree he planted in 1976 is like hearing a proud father introduce his children.

The 4-acre orchard that supplies Thompson’s apples dates from the 1870s.

Thompson purchased the property in 1978 after a few years producing small quantities of cider in a nearby home he’d been renting. He devoted years to clearing out the orchard’s overgrowth and planting a wide variety of apples, with a special focus on heirloom varieties that intrigued him. The orchard now comprises 520 trees of at least 30 varieties. Most of the fruit is destined for the cider mill.

“I like blending,” says Thompson. “You can make a perfectly good cider from a single varietal—like a Chardonnay—and it’ll be fine, it’ll taste good. But I think complexity is what makes [cider] interesting.” (Thompson’s allusion to wine is apropos: His cider truly does roll around the mouth like wine, the different flavors revealing themselves at different moments, blooming softly on the tongue.)

Thompson’s operation thus far has been essentially a weekend farm—he hasn’t had the space, personnel or time to expand beyond his core cider business.

Saturday morning cider-making demonstrations are scheduled, and there are apples, pears and peaches for sale, as well as pies and local honey. But there’s a key product missing from the lineup. He obtained federal cidery permits to produce hard cider over a decade ago but stopped short of the then-complicated state permitting process. “I started experimenting with hard cider years ago,” Thompson says. “I guess I was before my time, because now it’s all the rage!”

Now that the state has changed the farm cidery regs, Thompson has stepped up his cider experimentation—he’s even toured cideries in Normandy to study processes and equipment. He hopes to have his first Champagne-style hard cider ready for the fall 2016 season. “Some people golf,” he quips. “Me? I wake up every weekend and I do this.”

—CG

Author and Valley Table contributor Robin Cherry, whose recent “biography” of garlic has been called “a must-have book for a cook’s library,” will host a book signing and recipe sampling in October in Rhinebeck. Included on the sampling menu will be preparations using recipes in the book, including aioli, cheesy garlic bread and chocolate chip cookies made with roasted garlicpecan brittle, all of which you can wash down with roasted garlic-infused Bloody Marys from Hudson Valley Distillery.

The signing and sampling will be held Saturday, Oct. 3, from 2 to 5pm at Bluecashew Kitchen Pharmacy, 6423 Montgomery St., in Rhinebeck.

Cherry’s Garlic: An Edible Biography (Roost Books, 2015; $16.95) is a comprehensive exploration of garlic’s role in history, medicine, literature and art, the superstitions and mythology surrounding it, and its indispensable contribution to the great cuisines of the world.

Thompson’s Cider Mill 335 Blinn Rd, Croton-on-Hudson (914) 271-2254; thompsonscidermill.com

top photo : courtesy of thompson ’ s cider mill

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EVENT S

LETTERS

GLUTEN-FREE: YAY To the Editor: Thank you for the well-researched and informative article about eating, enjoying and living life on a gluten-free diet [“A Gluten-Free Primer,” Valley Table 70, June–August 2015]. As you are aware, gluten-free is finally getting its comeuppance.

“A Gluten-Free Primer” points out the number-one problem for those of us who must adhere to a strict gluten-free diet—eating out and cross-contamination in restaurant and bakery kitchens.

Let’s hope many more of your advertisers and readers will realize that being gluten-free doesn’t mean sacrificing taste, but sacrificing careless practices.

Marisa Frederick, former owner, The Gluten Free Bread Basket, Chester

GLUTEN-FREE: NAY To the Editor: In the June–August edition of The Valley Table on page 68, the following was written: “Pope Francis has yet to address the sad fact that Catholic communion wafers, too, contain gluten.”

As a Catholic here in the valley, I found this comment out of order.

Gluten-free communion wafers are available, as a Eucharist Minister from St. Mary’s Roman Catholic Church in Newburgh, responded in an email when I queried about [your] sentence: “A parishioner at St. Mary’s receives a special gluten-free host.”

A correction or apology is in order.

And a note should be made that publications like Science Times and Consumer Reports do not support the gluten-free fad.

John Reilly, Professor of History Mount Saint Mary College, Newburgh The editor replies: The writer is correct, Consumer Reports points out that a gluten-free diet has no medical benefits (and, in fact, may be unhealthy) for anyone without

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celiac disease or non-celiac gluten sensitivity. The exact quote is, “Unless you have celiac disease or a true gluten sensitivity, there’s no clear medical reason to eliminate it [gluten],” a fact that we also state in the article. As for gluten in communion wafers, many parishes around the country currently offer optional communion wafers with gluten content as low as .01 percent, equivalent to about 32 micrograms of gluten in a full host—which is virtually immeasurable and therefore generally interpreted as meaning “gluten-free.”

Tests have indicated that the maximum amount of gluten most celiac patients could tolerate in a day without triggering a response is 10 milligrams—about the amount of gluten in a single breadcrumb, and a significantly greater amount than what is contained in a “gluten-free” host. (Long-term tests of gluten ingestion at this level have not been conducted, however.) The Church is quite firm on its requirement that communion wafers must contain a bread component (i.e., wheat) because, scripturally, it was bread that Christ miraculously transformed into his flesh. In 2003, the Vatican and the United States Conference of Catholic Bishops reiterated the 1995 interpretation of Canon Law that “special [gluten-free] hosts are invalid matter,” but “low-gluten hosts are valid matter, provided that they contain the amount of gluten sufficient to obtain the confection of bread.” The decision of whether to permit the use of low-gluten hosts was left to local parishes.

In November 2014, the bishops agreed to begin updating the 1995 document with specific consideration for those with celiac disease. So, the answer to the question of whether true gluten-free communion wafers are permitted in celebration of Catholic mass is still no.

The use of very-low (.01 percent) gluten wafers (for practical purposes recognized as “gluten-free”) is permitted, though this has not yet been entered into Canon Law. —JN

TASTE OF NEW PALTZ ULSTER COUNTY FAIRGROUNDS, NEW PALTZ September 19 The 25th annual version of this event, featuring artisanal vendors and “tastes” ($2 or $3 a pop) of a vast array of culinary delicacies and adult beverages. $10 general admission; free for children 12 and younger. tasteofnewpaltz.com HUDSON RIVER CRAFT BEER FESTIVAL RIVERFRONT PARK, BEACON September 19 Celebrating the craft beer revival and Hudson Valley heritage. Come for a festive day of live music, food and samplings from more than 85 breweries. $45; VIP $75. hudsonrivercraftbeerfestival.com ANOTHER MATCH MADE IN HEAVEN WHITECLIFF VINEYARDS, GARDINER September 19 & 20 Semi-annual favorite pairing of local cheeses and local wines. Discover your favorite match! $15. whitecliffwine.com BOUNTIFUL HARVEST CELEBRATION EDUCATION CENTER & 4-H PARK, OTISVILLE September 26 Spend a relaxing autumn evening at the new 4-H park, enjoying farm-totable cuisine, horse-drawn wagon tours, a silent auction and a milking contest among local celebrities.

Proceeds benefit Cornell Cooperative Extension Orange County educational programs. $100.

cceorangecounty.org WINE FESTIVAL BETHEL WOODS CENTER FOR THE ARTS, BETHEL October 3 More than 20 wineries from around the Hudson Valley and the Finger Lakes will offer tastes of their best bottlings. Sample specialty food, cheese and craft vendors. $20; $10 designated drivers. bethelwoodscenter.org

BIOSECURIT Y

FLU SHOTS Since December 2014, more than 6 million domestic chickens and turkeys have been euthanized as a consequence of the latest avian flu outbreak. Thus far limited in the U.S. mainly to the West and Midwest, spread of avian influenza viruses H5N8 and H5N2 (originating in British Columbia) has been along the Pacific and Midwest flyways, major routes for birds migrating between Canada and Central and South America. Birds in Washington, Oregon, California, Iowa and Minnesota have been particularly hard hit. “[The virus] killed a lot of turkeys, a lot of [egg] layers,” says Dr. Jarra Jagne, Extension Poultry Veterinarian at Cornell University’s College of Veterinary Medicine. “The USDA’s approach to control is to destroy all birds when [the virus] gets into a farm facility. So if it gets in and there’s a 50 percent mortality rate [from the virus]; the other 50 percent are going to be euthanized.”

As a result of the viral outbreak, egg prices nationwide have headed skyward as the supply has dwindled. The virus has yet to infect birds using the Atlantic flyway, so, ironically, egg producers in New York State have reaped the benefits financially. But there’s always tomorrow.

“We are concerned for New York State that this virus may come in the fall,” Jagne says. “We have meetings every two weeks with the state veterinarian, and farmers are being urged to put in the best security and to make sure they have the resources to tackle any outbreaks on their farms.” This includes additional personnel if the farms are forced to euthanize birds, as well as an approved plan for disposal of the euthanized birds.

Biosecurity is the key to protecting any farm, and it starts with restricting access to the birds, Jagne stresses. “You have to make sure anyone coming to your farm is wearing protective clothing, coveralls, boots. Personnel on many farms are required to change their shoes and their clothing— sometimes even shower—before starting work.” These biosecurity practices are important because humans can carry the virus, even spreading it on the bottom of shoes.

Officials must also consider options if a farm is in a control zone but deemed unaffected by the virus. When and how will they be allowed to market their eggs are primary questions. “There’s a program called the Secure Egg Supply Plan that will help farmers meet the standards required to allow them to receive a permit to ship their eggs,” Jagne explains.

Other precautions include having dedicated personnel working in a single building rather than in all the buildings on a farm, controlling rodents by trapping, and disinfecting any vehicles or equipment coming onto the farm. It’s important for egg producers in the Hudson Valley to be extra vigilant, even though the virus has yet to be seen here, Jagne cautions. “In the Midwest, it was devastating,” she says. “It’s going to take a while for them to restock because they have to wait at least three weeks after the last negative test before they can put birds back in the houses.”

By implementing pre-emptive biosecurity measures now, Jagne says, the hope is that the Hudson Valley and New York State can avoid the devastation that has affected the Midwest.

—DN

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EVENT S NEW YORK STATE CRAFT BEER EXPERIENCE TERRAPIN RESTAURANT, RHINEBECK October 4 This all-you-can-eat-and-drink dinnermeets-festival features 40 hand-selected beers from 20 breweries around the state, each paired with tapas-style food from chef Josh Kroner’s kitchen. $65; $26 designated drivers. terrapinrestaurant.com

TAPPED OU T

NEW BREWS Innovative partnerships among Hudson Valley brewers and distillers are producing some interesting and delicious new products.

• Black Dirt Distillery is teaming with Doc’s Draft Hard Cider (both in Warwick) on a new project: barrel-aged cider. Doc’s is storing cider in Black Dirt’s used bourbon casks, imparting richer flavors to the classic sparkling apple libation.

• Elsewhere in Orange County, Newburgh Brewing Company is aging its Brown Ale in barrels that once held the liquid gold made at Hillrock Estate (Columbia County). Newburgh is putting up its Cream Ale in barrels that previously held syrup, and before that, Hillrock bourbon.

• Dutchess County maple syrup super-producer Crown Maple is aging syrup in barrels from Widow Jane (where whiskey and bourbon are distilled with water only from the namesake mine in Rosendale).

• In another delicious example of serendipitous regional cooperation, Crown Maple will join forces with Black Dirt, as the distillery gets to work on a maple bourbon, due next spring.

• Newburgh Brewing’s Squashtober Ale uses 3,000 pounds of pumpkins and butternut squash from Madura Farm, in Pine Island. Another fall flavor treat: Doc’s Draft Pumpkin Hard Cider puts a pumpkin twist on its apple base.

• In New Paltz, the Brewery at Bacchus (They’ve been called the most interesting brewery in NY you’ve never heard of.) is at work on a couple of autumnal libations: In one, brewers will ferment 50 gallons of fresh cider from Jenkins-Lueken Orchards, then blend it with beer in a 49 percent/51 percent ratio. No word on what it will be named. The other seasonal treat, Orchard Sour, is made with beets “picked up at the Wallkill Farmers’ Market” and apples from Jenkins-Lueken.

• Newburgh Brewing seems to be on a creativity streak. Last year, the brewery used leftover malt from its annual Newburgh Conspiracy Stout to brew an Oyster Stout. This year, the brewery used the leftovers in its Black Oyster Cult Gose.

(Co-owner Paul Halayko describes gose as a traditional German-style beer in which the main tasting notes are sour and salt. The sour comes from a treatment with Lactobacillus, a common bacteria; salt notes come from adding whole-shell oysters from Long Island during the boil. “The resulting beer is dark in color, but actually drinks very light. It is tart, salty and slightly briny,” Halayko says.)

• Broken Bow Brewery, in Tuckahoe, has been tapped to make a house brew for RiverMarket Bar and Kitchen. The RiverMarket Farmhouse Ale is available at the Tarrytown restaurant, of course, but is occasionally on tap at the brewery.

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CHILI, CHEESE & CIDER FEST HENRY HUDSON WATERFRONT PARK, HUDSON October 10 This festival hosts the eighth annual Hudson Valley Bounty Chili Contest and samplings of the best cheeses and ciders the Hudson Valley has to offer.

Live music and food vendors, with entertainment for the kids! $10; free for children 12 and younger. hudsonvalleybounty.com HAWTHORNE VALLEY FALL FESTIVAL HAWTHORNE VALLEY FARM, GHENT October 11 Join the annual celebration of agriculture, ecology, education and place. Check out hay mazes, apple cider pressing, pie-baking and scarecrow-making contests, fueled by local organic foods and live music. Free. hawthornevalleyassociation.org NEW YORK STATE SHEEP & WOOL FESTIVAL DUTCHESS COUNTY FAIRGROUNDS, RHINEBECK October 17 & 18 A “sheepful” of fun for the family, with everything from sheepdog demonstrations to sheep shows, as well as wool, fiber, crafts and animal exhibits. $12. sheepandwool.com HUDSON VALLEY RESTAURANT WEEK THROUGHOUT THE HUDSON VALLEY November 2–15 For two weeks, participating restaurants throughout the Hudson Valley feature lunch at $20.95 and dinner at $29.95.

Take the opportunity to join with friends and family, try new restaurants, visit old favorites and enjoy all the Hudson Valley has to offer! hudsonvalleyrestaurantweek.com UPDATES: valleytable.com

SEAWORT HY

STRIPPED OF STRIPERS

COMMON COR E

SOWING SEEDS In a Beacon elementary school’s garden on a cloudy summer Tuesday, parent volunteers were joined by some unexpected company. One woman was weeding, though she has no kids in the school—she simply wanted to help a community cause, she said. Several youngsters were on hand to help harvest garlic and pull weeds. Tionne Arroy, a graduate of Cornell Cooperative Extension’s Green Teen garden education program, spent the summer teaching and working with kids in the school gardens. One girl, whose kindergarten class had participated, walked her younger brother around the garden, brimming with pride as she told him about each vegetable.

That was in July. Hudson Valley Seed, a year-round, school-based vegetablegrowing program that uses school gardens to teach kids about healthy eating, food literacy and environmental stewardship, is set to expand in a major way.

This fall, the program will include about 3,000 children in eight elementary schools in Garrison, Newburgh and Beacon. (At its launch in the spring of 2013, 56 students from one Beacon school participated. Currently, 13,000 students in schools throughout the Hudson Valley are on a waiting list.)

The program, however, is not just a “gardening at recess activity,” explains Hudson Valley Seed founder and executive director Ava Bynum. “Everything we do in Hudson Valley Seed program is tied to Common Core.” However controversial the state-mandated curriculum standards defined by Common Core might be, the Hudson Valley Seed’s program planning and design (which includes classroom visits by a program educator on a consistent basis throughout the school year) makes it easier for schools to participate.

Through the summer, the harvested produce is donated to food pantries and to Kids R Kids, which provides free lunches to youth. In school during the off season, classes plan gardens, and students keep journals that incorporate math, science, art and writing while they study nutrition, document plant growth and conduct monthly taste tests.

Those taste tests are an important way to gauge the program’s success, Bynum says. “The kids who have had this program the longest are trying— and liking—more vegetables.”

Hudson Valley Seed (845) 419-3871; hudsonvalleyseed.org

top photo : meghan spiro / philosophia

If a bird in the hand is worth two in the bush, what’s a striped bass worth? Though the Hudson’s most popular fish isn’t officially endangered (or even threatened), its population seems to be on the decline. According to a 2013 report by the Atlantic States Marine Fisheries Commission (ASMFC), the number of female striped bass being commercially caught is way down, and the ASMFC has called for a 25 percent reduction in the commercial catch. The commission doesn’t regulate recreational fishing, but some estimates place that catch at double the commercial haul.

New York chef and avid fisherman Kerry Heffernan (from the television series Top Chef Masters) is rallying his peers around the cause, calling for chefs to pledge “not to serve wild Atlantic striped bass until the stocks make a significant recovery.”

Striped bass is mildly flavored and versatile, and appealing for chefs who emphasize local products. Diners can do their part by avoiding it until stocks are replenished. For more information, visit facebook.com/saveourstripers.

TANK TO TABLE A warehouse on Liberty Street in Newburgh is an unlikely site for a shrimp farm. ECO Shrimp Garden, opened in August, offers Hudson Valley–grown shrimp. The Brazilianborn Jean Claude Frajmund seeks to minimize the ecological impact of traditional shrimp-raising and importing methods. Just one of 24 such farms in the U.S., Frajmund employs a closed-water system of 16 saltwater tanks. Open daily (the shrimp sells for $25 per pound); he’ll ship the crustaceans as well.

ECO Shrimp Garden 99 S William St, Newburgh (845) 561-2048; ecoshrimpgarden.com

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OPENINGS

Gaskins

Kitchen Sink

Copake Wine Works 177 Route 7A (69 Main St), Copake (518) 329-5549 copakewineworks.com Ideas and opportunity collided serendipitously in March, when Yanai and Christy Frank spotted a “For Sale” sign in the window of the historic Copake Pharmacy building. The Franks leaped at the chance to open a wine shop near their West Copake home—fortified

by Christy’s longtime success with her Manhattan shop, Frankly Wines. The Copake building, whose history can be traced back to use as a barn in the 1800s, was open by late June. The store specializes in smaller-production, hard-to-find bottlings, with an expanding selection of regional wines, spirits, ciders, and an occasional rare favorite. (Christy Frank calls it the “You have that here?” factor.) “We like working with [customers] to find out what they like to drink, and introduce them to grapes and regions they never knew existed,” Christy Frank says.

Mon–Sat 11am–7pm; Sun noon–6pm

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Gaskins 2 Church Ave, Germantown (518) 537-2107 gaskinsny.com

Harry’s Hot Sandwiches 449 Main St, Beacon (845) 765-8111 harrysbeacon.com

Kitchen Sink 157 Main St, Beacon (845) 765-0240 kitchensinkny.com

Nick and Sarah Suarez were familiar with some of the Hudson Valley’s farms from the years they worked in top New York restaurants (including The Modern, Diner and Marlow & Sons). Their restaurant-farm relationships, with purveyors such as Montgomery Place Orchards, Sawkill Farm and Tiny Hearts Farm, reached new depths leading up to the June opening of Gaskins. Weekend visitors and local residents alike fill up the 75-seat dining room, and it’s not uncommon to be seated near the farmer who grew the produce on the family-style plates. “We think when you’re sourcing beautiful ingredients that have been raised with care, you don’t have to do much to make them shine,” Sarah Suarez says.

The simple menu changes frequently depending on what’s in season, but early hits include the grass-fed burger (with Kinderhook Farm beef), fried chicken and house-made pasta.

Thu–Mon 5pm–10pm

From the spare light fixtures to the hand-written menu on wall-mounted rolls of butcher paper, this shop, in one of the Beacon Theater’s storefronts on Beacon’s Main Street, exudes a youthful, DIY vibe. The menu of about a dozen items (mainly sandwiches) reflects a welltraveled palate, and includes such specialties as a Thaiinflected chicken sandwich, black bean arepas, chimichurri “roast beast” sandwich, and salchipapas (sliced, seared hot dogs with home fries, onions, bacon and ketchup). There also are classic sandwiches like pulled pork, peanut butter and jelly, and grilled cheese.

Vegetarians and vegans— Harry’s has food for you, too.

The restaurant hosts live music some evenings; watch the Facebook page for the latest.

Tue–Sun 11am-6pm (occasional extended hours on weekends; check before making plans)

This new spot is on Beacon’s west end, just up the hill from the Metro-North station.

Chef Brian Arnoff, a Dutchess County native, studied in Boston and Italy and ran a successful Washington, D.C., food truck (specializing in macaroni and cheese) before returning to his Hudson Valley roots. Items on the frequently changing menu incorporate just-picked produce from Truckload Farm and Orchard in Hyde Park (the Arnoff family farm), and the menu is balanced between adventurous flavors that reflect Arnoff’s travels, to classics like a grilled cheese sandwich. A special draw is “Fried Chicken Monday”—a prix-fixe dinner that includes several pieces of chicken, cornbread, coleslaw, pickles, and a side of the house specialty, Cheez-It-topped mac and cheese.

Wed–Mon 5pm–close

2015

Market North

Market North 387 Main St, Armonk (914) 273-3773 mktnorth.com James Beard Award-nominated chef Eric Gabrynowicz follows up the success of Restaurant North with Market North, just across Armonk’s Main Street. Grab-and-go salads, sandwiches, smoothies and cold-pressed juices are prepared in-house using produce from Blooming Hill Farm, Sycamore Farms and I&Me Farm, as well as Wild Hive flours, Sprout Creek Farm cheese and Drink More Good syrups. On the shelves are kitchen staples such as jam, ketchup, pastas and vinegar, but also house-made accents you won’t see anywhere else: a half-dozen different salts (including one made with foraged ramps), infused sugars, and powdered versions of black garlic and carrots.

Gabrynowicz emphasizes Market’s expanding relationships with Hudson Valley purveyors: “We’re not changing our orders; we’re just ordering more.” Breakfast, lunch, dinner and delivery.

Daily 7am–8:30pm

Ole Savannah Southern Table & Bar

Ole Savannah Southern Table & Bar 100 Rondout Landing, Kingston (845) 331-4283 olesavannah.com Ole Savannah’s name may channel Georgia, but the menu reads like a tour though barbecue heaven. Stops in South Carolina’s Lowcountry, Louisiana and St. Louis yield plates of shrimp and grits, gumbo and hush puppies, along with a variety of smoked meats.

Credit the menu to consulting chef Kenny Callaghan, a native New Yorker who was the opening chef for Blue Smoke, which changed the face of barbecue in Manhattan.

The Hudson Valley is well represented on the menu, too, with Jane’s ice cream, Fleisher’s meats, and plenty of drinks, including libations from Brotherhood, Tuthilltown, Prohibition Distillery, Mill House and Keegan Ales. Fun fact: The historic building, set near the mouth of the Rondout Creek just a stone’s throw from co-owner Mark Guido’s Mariner’s Harbor, was home beginning in 1880 to the Cornell Steamboat Company’s shop.

Mon dinner, Tue–Sun lunch and dinner

Palate Wine & Spirits

Daughters Fare & Ale 7466 S Broadway, Red Hook (845) 835-8365 daughtersfareandale.com

Palate Wine & Spirits 115 Liberty St, Newburgh (845) 419-8466 palatewines.com

It started with a plan for a simple market, where shoppers could pick up staples and fixings for dinner. Since its May opening, however, Daughters Fare & Ale has become more food-and drink-driven. “We want people to hang out, drink beer and enjoy tasty bites,” says Rachel McPherson, who owns Daughters with her chef husband, Ryan McLaughlin. (They have four girls, including twins born in August.) The 18-seat café offers an assortment of craft beers, to be enjoyed on the spot or taken home (including brews from Red Hook’s From the Ground brewery). Produce and eggs from Starling Yards farm go into dishes on the chalkboard menu. An extraordinary meat selection includes roasted half-chickens, from Northwind Farms, and house-made gravlax and duck confit. Whole hogs, from Lover’s Leap Farm in Kinderhook, are transformed into bacon, meatballs and sausages, which McPherson describes as “one of our cornerstones.”

Tue–Thu and Sun 9am–7pm, Fri–Sat 9am–8pm

Like so many before him, former New York City resident Philippe Pierre made the move north after visiting friends in Beacon. Unlike many of those other transplants, Pierre crossed the Hudson (a trend that seems to be growing) and opened a wine shop in Newburgh. The Art Deco interior of the former tattoo parlor is softened with reclaimed wood and creatively repurposed industrial antiques; a large wooden spool finds new life as a display table, laden with bottles from around the world at a variety of price points. Pierre and his partners’ stated goal is to “advance our experience of these liquid worlds of wonder together.”

Free weekly wine tastings have become a community event.

Tue–Sat noon–9pm, Sun noon–6pm

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

OPENING IN APRIL 2016

THE YANKEE Revolutionary Barbecue & Beer Garden TAKE YOUR SEAT TO GREAT BARBECUE, ICE COLD BEER, LIVE ENTERTAINMENT y GOOD OLD AMERICAN FUN !

Located at a site of America’s Revolutionary War Encampment, just south of Route 84 (Fishkill Golf, behind the Dutchess Mall)

www.theyankeebbq.com

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Since

1978

Fall in Love

motherearthstorehouse.com 300 Kings Mall Ct KINGSTON 336-5541

1955 South Rd 249 Main St POUGHKEEPSIE SAUGERTIES 296-1069 246-9614

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Al Fresco Restaurant When you dine at Al Fresco Ristorante your life will have more flavor!

There are many good Italian restaurants in the Hudson Valley. Al Fresco Ristorante stands out for real authentic Italian with fresh, healthy and traditional family recipes utilizing fresh meat, seafood and produce from local farmers.

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1036 MAIN ST., FISHKILL 845.896.3600

A

A L ITTL E B IT O F NEW ENGLAND IN TH E H U D S O N VA L L EY

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

ISTO NH

RIC LANDMA

RK

Lunch · Dinner · Sunday Brunch Overnight Accommodations 2 Main Street, Cold Spring, NY 845-265-9355 | hudsonhouseinn.com

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amarcord: the restaurant by marissa sertich velie photos by ann stratton

W

hen italian film director

Federico Fellini first introduced his work to the United States, Roger Ebert heralded it as “absolutely breathtaking.”

Among film buffs, Fellini is considered a top director, recognized for the juxtaposition of fantasy and reality and pervasive symbolism in such classics as La Dolce Vita (1960), 8½ (1963) and Juliet of the Spirits (1965).

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Although his craft doesn’t involve boom cameras or mics, Rifo Murtovic, chef-owner of Café Amarcord, in Beacon, believes that the experience of dining at a restaurant should mimic the detail-oriented artistry of a good performance.

Café Amarcord, named for Fellini’s 1973 classic Amarcord (“a movie made entirely out of nostalgia and joy,” Ebert notes), aspires to entice customers with warm feelings, good food and service. “I created the restaurant [to be] like a play,” Murtovic explains. “You open the curtains at 5, do a good play and close the curtains at 10—just like a show.”

Indeed, the warm glow of the onyx bar—original to the restaurant—sets the stage. From the corner seat, Murtovic expedites dishes from the kitchen, watches over service and greets guests. By evening’s end, he’ll have visited each table.

“You can see in their faces if they like something or not, if they will order it again or not,” he says.

Murtovic’s hometown in Montenegro thrived on tourism; his father worked in hotels and Murtovic grew up working every summer as a busboy. With hospitality in his blood, he had no difficulty finding work in restaurants when he moved to New York at age 26. Greenwich Village captured his interest—“The art and movie culture I really liked,” he recalls. He started as a busboy at Il Cantinori, one of the City’s top Italian restaurants, then moved on and up to the downtown cool and Tuscan cuisine of Da Silvano.

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His meandering career path through Italian eateries, American steakhouses and even the Union Square Café gave him a wide range of experience both in the dining room and kitchens. “I always wanted to be in a position in [a] restaurant where I could really learn something,” he reflects. “I was lucky working with really great chefs. They were people who really wanted to help you if you wanted to learn. I took little bit from everybody.” Murtovic still paints a romantic portrait of the restaurant industry as a collaboration of ideas, techniques and flavors created by a close community of peers and mentors.

Via family and friends, he eventually migrated upriver and opened in Beacon in 2007­—DIA had opened and Main Street was full of promise, but the Dutchess County city was not yet the hip destination it is today. He developed a menu at Café Amarcord that is both sophisticated and approachable.

His stern reserve belies a soft, playful side that shows up on the plate. Amidst traditional Italian dishes, you might find polenta served with an organic Hudson Valley duck egg, sardines made light with fennel, orange, lemon and thyme, or an interpretation of carpaccio made with egg yolk rather than raw meat. (A soft pool of yolk is topped with herbed shrimp and then mounded with crispy potatoes. The result is unexpected and profound—the texture at once soft, solid and crunchy.) “You have to take chances,” Murtovic says.

I created the restaurant to be like a play.

In addition to twists on the traditional, items like lamb skewers, corn chowder and yellowfin tuna make it clear that Café Amarcord is not tied to a single cuisine or region of the world. Murtovic does not claim a specialty. “Finding the heart of the dish, allowing it to come through,” is what it’s all about, he says. “I am not a believer in any single, powerful item on the plate—I’m a believer in all my dishes and that any item you serve you should feel. I don’t believe in killing the items with powerful seasonings or sauces.

Yes, there are sauces, but they are complementary sauces.”

The placement of a bright (local) duck egg yolk at the center of a soft polenta and mushroom fricassee, for example, transforms an ordinary dish into something artistic and satisfyingly creamy and rich—separate elements combine and take the dish from “interesting” to “wow.”

The menu is central to the restaurant’s identity, naturally, but Murtovic’s philosophy of “putting on a good show” carries through in all of the restaurant’s details, from the ironed white tablecloths and the crisp blue aprons the wait staff wear to the servers’ knowledge and hospitality. “Opening the curtain involves several things, but mostly the workers’ personality,” he stresses.

“How they are going to be to the customer, how they talk

to the customer—their knowledge is very important.

The more knowledge you have, the more in control you can be of the customer’s experience.”

Murtovic considers his employees his partners. He admits to being a very demanding person to work for, but many of the restaurant’s servers and cooks have worked with him since the restaurant opened; the kitchen staff, too, has been there since the beginning. “This is the heart of the restaurant—having the same people who you can believe love to do what they are doing. If I left they would still have knowledge about what to do. This means a lot to me. If they want to be in this business—which is a great business—they can be. They have a basis to go somewhere else and show what they know,” he says.

A broad vision as well as attention to detail­—from working with his crew to greeting customers—give Murtovic the ability to create meaningful dining experiences. “The most important things in the restaurant business are the little things,” he says. “The big things—we can fix them. But the little things are very hard to see. People come to restaurants for all different reasons. You have to give them an hour or two that can be enjoyable for them. To ruin them is easy.

But if you ruin them, they are gone.”

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SOFT POLENTA AND MUSHROOM FRICASSEE RIFO MURTOVIC, CAFÉ AMARCORD Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs fresh thyme 7 cups chicken stock, divided 1 tablespoon chopped chives pinch of crushed red pepper 1 cup coarse polenta salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon heavy cream 4 duck eggs, fried sunny-side up serves 4 Method 1. In a saucepan, heat the olive oil and sauté shallots with salt until wilted.

2. Add mushrooms, thyme and a touch of olive oil. Heat until liquid releases from the mushrooms.

3. Add 4 cups chicken stock and bring to a boil. Reduce heat and simmer until half the liquid is gone.

4. Stir in chives and red pepper, and hold over low heat until ready to serve.

For the polenta 1. Heat 3 cups chicken stock in a saucepan over medium heat.

2. Add polenta, salt and pepper. Stir until semi-soft.

3. Stir in cheese and a splash of cream.

To serve, divide polenta among 4 bowls. Top with the mushroom-shallot mixture and place a fried duck egg on top.

FETTUCCINE WITH QUAIL RIFO MURTOVIC, CAFÉ AMARCORD Ingredients 2 roasted quail, meat removed and shredded 2 carrots, fine chop 2 celery stalks, fine chop ½ large onion, fine chop 2 bay leaves 1 cup dry white wine freshly grated nutmeg to taste salt and freshly ground black pepper to taste 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 pound fettuccine, cooked serves 4 Method 1. In a pot combine shredded quail meat, chopped carrots, celery, onion, bay leaves, nutmeg and white wine.

2. Braise on stovetop for about 30 minutes.

3. Remove from heat and let cool.

4. In a sauté pan heat olive oil and butter. Add quail mixture, salt and pepper to taste and sauté for 5 minutes.

5. Add cooked pasta, toss the mixture well.

To serve, divide among 4 shallow bowls. Top with freshly grated Parmigiano-Reggiano cheese and olive oil to finish.

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

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COLUMBIAH HS

A PROgRAM OF

DEVELOPMENT CORPORATION

the Bounty of the Valley From goat dairies, apple orchards and eclectic farmers markets, to U-Pick flower fields and award-winning distilleries — the Hudson Valley is bursting with a gastronomic bounty.

In addition to the plentiful harvests of fruit and vegetables from our local farmers, the Hudson Valley region is home to an extensive array of farm-fresh specialty products including sauces, syrups, jams, charcuterie, yogurt, bitters, honey, craft beverages, cheese, wool, and MORE! Hudson Valley Bounty is your connection to all the region has to offer. Use our searchable online database to find a variety of local food offerings and to help plan your visit.

Visit us at hudsonvalleybounty. com and discover the bounty of the Hudson Valley.

HUDSON VALLEY

BOUNTY

Mae ghian , Ardith NY Shereen Alina eese, Stuyvesant, Ch at Go d tea Farms

COLUMBIA COUNTY The source for all your local food needs

BOUNTY MEMBER

I LOVE

golfing & dining

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

AT ThE GArrISON When you golf at The Garrison, we leave it to you to keep it on the greens.

Leave it to us to provide a challenging, 18-hole, par 72 championship course with amazing hudson river views.

Enjoy a memorable dining experience at Valley restaurant, World’s End Bar or the Terrace Grill.

GOLF. DINE. STAY. Discover The Garrison

845.424.3604 • thegarrison.com

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Festivals LUNCH • DINNER • TAKEOUT

Call Today 845.462.1100

COME PLAY IN AUTUMN!

HARVEST FESTIVAL

10 IBM Road Poughkeepsie, NY 12601

HOURS:

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

FREE

SUNDAYS THRU SEPT 27 LIVE WELL, BE WELL YOGA FESTIVAL

SEPT 12

THE WINE FESTIVAL

Brewed & Canned Tuckahoe New York

OCT 03

THE CRAFT BEER FESTIVAL

If It Ain’t Broken, Don’t Drink It

OCT 10

HOLIDAY MARKET

DEC 05-06

FREE

TICKETS AND INFO AT BETHELWOODSCENTER.ORG

200 HURD RD, BETHEL, NY 12720 Bethel Woods Center for the Arts is a not-for-profit Download cultural organization that inspires, educates, and empowers Our APP individuals through the arts and humanities.

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BWCA-FESTIVALS-VALLEYTABLE-FALL.indd 1

www.BrokenBowBrewery.com 173 Marbledale Rd. Tuckahoe, NY 10707

2015 8/5/15 12:39 PM

An Education as Unique as Your Child Green Meadow’s unique Early Childhood through 12th Grade curriculum builds the capacities, creativity, and confidence your child needs for tomorrow.

Monthly Introductory Sessions for prospective parents.

© Fernando Lopez

don’t miss our Fall Fair on Saturday, october 10!

845.356.2514 www.gmws.org

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A to Z Guide to New York Apples

New York State grows more apple varieties than any other state. So you have more great, fresh-picked, flavor-filled choices now, especially during apple harvest season. Here's a quick guide to what each apple tastes like and best uses.

ACEY MAC

CAMEO

Sweet, tart and juicy – eating and sauces

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

FUJI

GALA

Sweet, juicy, very crisp – eating

JONAGOLD

Sweet and juicy – eating and salads

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

MACOUN

Extra sweet meets mild and tart – eating and pies

CORTLAND

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

EMPIRE

Sweet and tart together – eating, salads and baking

GOLDEN DELICIOUS

HONEYCRISP

Mildly sweet and juicy – eating and salads

McINTOSH

Sweet and juicy with a tart tang – eating and baking

Sweet and crisp – eating and salads

ZESTAR!

Crisp and juicy – eating

Learn more, get great recipes, and discover where to pick your own New York Apples; plus find sweet cider and hard cider at our updated, expanded websites.

NYAPPLECOUNTRY.COM

NYCIDER.COM

FARMS, FOOD & MARKETS

u-pick farms in the hudson valley COLUMBIA COUNTY Don Baker Farm 183 Rte 14, Hudson (518) 828-9542; donbakerfarm.com PYO: apples Fix Brothers Fruit Farm 215 White Birch Rd, Hudson (518) 828-7560; fixbrosfruitfarm.com PYO: Mid-September to mid-October apples, pumpkins, pears; IPM method Golden Harvest Farms 3074 US Rt 9, Valatie (518) 758-7683; goldenharvestfarms.com PYO: Weekends 9-4, mid-September-end of October apples Hopedale Farm Kilbar Rd, Hudson (518) 822-1955; hopedalefarm.com PYO: Daily 9-dusk, now through end of October apples Love Apple Farm 1421 Rt 9H, Ghent (518) 828-5048; loveapplefarm.com PYO: Daily 9-5, now through Thanksgiving apples, raspberries (red and black), blackberries, gooseberries, currants, apricots Philip Orchards 270 NY 9H, Claverack (518) 851-6351; philiporchards.com PYO: Daily 8:30-5:30, now through late October apples, pears; IPM method Samascott Orchards 5 Sunset Ave, Kinderhook (518) 758-7224; samascott.com PYO: Daily 8-6, September-November apples, pumpkins, raspberries, pears

Smith Farms 200 White Birch Rd, Hudson (518) 828-1228; smithfarmshudson.com PYO: apples Thompson-Finch Farm 750 Wiltsie Bridge Rd, Ancram (518) 329-7578; thompsonfinch.com PYO: Tuesday-Sunday 10-5, now through late September Yonder Farms 17 Maple Lane, Valatie (518) 758-7011; yonderfruitfarms.com PYO: Weekends 9-6, now through Columbus Day apples, pumpkins, raspberries, tomatoes

DUTCHESS COUNTY Barton Orchards 63 Apple Tree Ln, Poughquag (845) 227-2306; bartonorchards.com PYO: Mon-Fri 9-5, weekends 9-6, now through November 11 apples, pumpkins, raspberries, blackberries, gourds, corn, grapes, seasonal vegetables; IPM method Cedar Heights Orchards 8 Crosby Ln, Rhinebeck (914) 859-5245; rhinebeckapples.com PYO: apples Dave F. Fraleigh’s Rose Hill Farm 19 Rose Hill Farm, Red Hook (845) 758-4215; pickrosehillfarm.com PYO: Weekends 10-6, September-October apples, raspberries, pumpkins Dykeman’s Farm 823 W Dover Rd; Pawling (845) 832-6068; bestcorn.com PYO: Weekends 10-5, October pumpkins, Indian corn, gourds

Fishkill Farms 9 Fishkill Farm Rd, Hopewell Junction (845) 897-4377; fishkillfarms.com PYO: Daily 9-6, now through October 31 apples, corn, flowers, pumpkins, vegetables; eco-certified and organic Green Horizons Organic Farm 6 South Dingle Ln, Pawling (845) 855-5555 PYO: Late September-late October apples, pumpkins, late-season corn; certified organic, biodynamic Greig Farm 221 Pitcher Ln, Red Hook (845) 758-1234; greigfarm.com PYO: apples, pumpkins Mead Orchards 15 Scism Road, Tivoli (845) 756-5641; meadorchards.com PYO: Weekends and holiday Mondays 10-6, now through early November apples, pumpkins Meadowbrook Farm 29 Old Myers Corners Rd, Wappingers Falls (845) 297-3002; meadowbrookfarmmarket.com PYO: apples

ORANGE COUNTY Applewood Orchards 82 Four Corners Rd, Warwick (845) 986-1684; applewoodorchards.com PYO: apples, pumpkins Bellvale Farms 1390 Route 17A, Warwick (845) 988-1818; bellvalefarms.com PYO: Weekends 12-5, September-October pumpkins

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Hawthorne Valley Farm Store

Dolan Orchards 1166 Rt 208, Wallkill (845) 895-2153 PYO: Daily 9-5, mid-September-Columbus Day apples; IPM method Lawrence Farms Orchards 39 Colandrea Rd, Newburgh (For GPS, use 311 Frozen Ridge Rd, Newburgh) (845) 562-4268; lawrencefarmsorchards.com PYO: Daily 9-4, now through late October apples, pumpkins, pears, grapes, plums, raspberries, seasonal vegetables; IPM method Masker Orchards 45 Ball Rd, Warwick (845) 986-1058; maskers.com PYO: Call for details apples Ochs Orchards 4 Ochs Ln, Warwick (845) 986-1591; ochsorchard.net PYO: Daily 9-5, now through October apples, pumpkins, tomatoes, melons, sweet potatoes, peppers, eggplants

From Our Hands to Your Table A full-line natural foods store featuring organic breads, pastries, cheeses, yogurt, raw milk, sauerkraut and other foods made fresh on our farm!

Fresh • Organic • Local • Delicious Open 7 Days 7:30 am - 7:00 pm

FARM STORE | www.hvfstore.org 327 County Route 21C, Ghent, NY 12075 | 518-672-7500

Pennings Orchard 169 Rt 94 South, Warwick (845) 986-7080; penningsorchard.com PYO: Daily 9-5, now through end of October apples, pumpkins Pierson Farm & Greenhouse 1448 Rt 211 West, Middletown (845) 386-1882; piersonsfarm.com PYO: Daily 10-6, late September-October 31 pumpkins Slate Hill Orchards 2580 US 6, Slate Hill (845) 355-4493; slatehillorchards.com PYO: Friday-Sunday 9-6, early SeptemberOctober 31 apples, pumpkins, grapes Sleepy Hills Orchard 1328 Rt 284, Johnson (845) 726-3797; sleepyhillsorchard.com PYO: Weekends 10-4, early September-late October apples Soons Orchards 23 Soons Circle, New Hampton (845) 374-5471; soonsorchards.com PYO: Weekends 10-4, Labor Day-late October apples, pumpkins; IPM method Warwick Valley Orchards 114 Little York Rd, Warwick (845) 258-4858; wvwinery.com PYO: apples, pears Wright Family Farm 329 Kings Highway, Warwick (845) 986-1345; wrightfamilyfarm.com PYO: pumpkins

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ROCKLAND COUNTY Dr. Davies Farm 306 Rt 304, Congers (845) 268-7020; drdaviesfarm.com PYO: Daily 10-4, Labor Day weekendThanksgiving apples The Orchards Of Concklin 2 South Mountain Rd, Pomona (For GPS, use 1010 Rte 45, Pomona) (845) 354-0369; theorchardsofconcklin.com PYO: apples; IPM method

ULSTER COUNTY Apple Bin Farm Market 810 Broadway (Rt 9W), Ulster Park (845) 339-7729; theapplebinfarmmarket.com PYO: apples Apple Hill Farm 124 Rt 32, New Paltz (845) 255-1605; applehillfarm.com PYO: Friday-Sunday (plus Monday and Tuesday holidays) 10-5, mid-SeptemberHalloween apples, pumpkins

isit our iconic retail farm ward winning craft spirits & V A stand, open year round. local hard cider available Offering apples, cider, seasonal in our distillery tasting room.

Dressel Farms 271 Route 208, New Paltz (845) 255-0693; dresselfarms.com PYO: Weekends 10-5, September-October apples, pumpkins

fruit & vegetables and our famous apple cider donuts.

PYO Apples Sept - Oct only.

Farm stand open daily (8-5pm)

Vodka, Applejack & Whiskey.

Distillery tours, tastings and sales every weekend (12 - 5 pm) year round

goldenharvestfarms.com

harvestspirits.com

3074 Route 9, Valatie, NY 12184 ~ (518) 758-7683

DuBois Farms 209 Perkinsville Rd, Highland (845) 795-4037; duboisfarms.com PYO: Daily 10-5, now through early November apples, pumpkins, pears, grapes, tomatoes, eggplants, peppers Hudson Valley Orchards 444 Old Indian Rd, Milton (845) 546-1455; hudsonvalleyorchards.com PYO: Weekends, September-October apples, pumpkins, squash Hurds Family Farm 2187 Route 32, Modena (845) 883-7825; hurdsfamilyfarm.com PYO: Daily, 9-5, now through October apples, squash, grapes, peppers, pumpkins; IPM method Jenkins-Leuken Orchards Rt 299 West, New Paltz (845) 255-0999; jlorchards.com PYO: Daily 9-6 (until 7 on weekends), early September-November apples, pumpkins, raspberries, blackberries Kelder’s Farm 5755 Rt 209, Kerhonkson (845) 626-7137; kelderfarm.com PYO: Daily 10-6, September-November apples, pumpkins, raspberries, assorted vegetables

Fresh, local produce, breads, organics, cheese, music & more pinebushfarmersmarket.com

WINERY

•

TASTINGS

•

Saturdays May 30 to October 17 9am-2pm Main & New St.

TOURS

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

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Maynard Farms 326 River Rd, Ulster Park (845) 331-6908 PYO: apples Minard Farms 250 Hurds Rd, Clintondale (866) 632-7753; minardsfamilyfarms.com PYO: Weekends 10-6, now through late October or early November apples, pears, peaches, pumpkins Mr. Apple Low-Spray Farm Rt 213 West, High Falls (For GPS, use 25 Orchard St, High Falls) (845) 687-0005; mrapples.com PYO: Daily 10-5, now through November 20 apples Prospect Hill Orchards 73 Clarks Ln, Milton (845) 795-2383; prospecthillorchards.com PYO: Weekends 9-4 (open Columbus Day), now through October apples, pumpkins, Asian and Bosc pears, winter squash, gourds

SATURDAYS 8AM – 2PM on Bank Street, between Park & Main

Get fresh! FMNP and SNAP accepted.

PICK YOUR OWN APPLES, PEACHES, PUMPKINS, GRAPES & VEGGIES FREE PARKING AND ADMISSION OPEN 7 DAYS

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Tantillo’s Farm 730 Rt 208, Gardiner (845) 256-9109; tantillosfarm.com PYO: Daily 9-4:30, early September-midOctober apples, pumpkins Wallkill View Farms 15 Rt 299 West, New Paltz (845) 255-8050; wallkillviewfarmmarket.com PYO: Daily 9-6:30, October pumpkins Weed Orchards 43 Mount Zion Rd, Marlboro (845) 236-2684; weedorchards.com PYO: Daily 10-5, now through November 15 (hayrides on weekends) peaches, apples, pumpkins, grapes, tomatoes, eggplants, peppers, kale, collard greens, squash, cucumbers, plums; IPM method

5TH GENERATION FAMILY RUN FARM ENJOY HAYRIDES, CHILDREN’S PLAYGROUND, FARM ANIMALS & CORN MAZE

43 Mt. Zion Road, Marlboro 845-236-2684 thewineryatweedorchards.com

Saunderskill Farms 5100 Rt 209, Accord (845) 626-2676; saunderskill.com PYO: Daily 9-5, October pumpkins

WINERY, CAFÉ & BAKERY ON PREMISES, OPEN FRIDAY-SUNDAY

Westwind Orchard 215 Lower Whitfield Rd, Accord (845) 626-0659; westwindorchard.com PYO: Weekends 10-6, now through end of October apples, pumpkins, raspberries; certified organic Wilklow Orchards 341 Pancake Hollow Rd, Highland (845) 691-2339; wilkloworchards.com PYO: Daily 9-6, now through Halloween apples, pumpkins; low-spray

Wright Family Farm 699 Rt 208, Gardiner (845) 255-5300; eatapples.com PYO: Daily 8-4:30, mid-SeptemberHalloween apples; IPM method

WESTCHESTER COUNTY Harvest Moon Orchards 130 Hardscrabble Rd, North Salem (914) 485-1210; harvestmoonfarmandorchard.com PYO: Daily 8-6, weekends though Halloween (including Columbus Day) apples Hilltop Hanover Farm 1271 Hanover St, Yorktown Heights (914) 962-2368; hilltophanoverfarm.org PYO: Saturdays 10-4, now through November seasonal vegetables Outhouse Orchards 139 Hardscrabble Rd, Croton Falls (914) 277-3188; outhouseorchardsny.com PYO: Daily 9-6, now through October apples, pumpkins Stuart’s Fruit Farm 62 Granite Springs Rd, Granite Springs (914) 245-2784; stuartsfarm.com PYO: Daily apples, pumpkins, raspberries Wilkens Fruit and Fir Farm 1335 White Hill Rd, Yorktown Heights (914) 245-5111; wilkensfarm.com PYO: Daily 10-4:30, now through midOctober apples, pumpkins, peaches; IPM method

valleytable.com for updates

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

TURKEYS WILD TURKEYS HERITAGE TURKEYS

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

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

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FARM MARKET & G REENHOUSE

O���������� ����� ��� E��-C������� A����� Come harvest your own delicious fruit and vegetables today!

9AM-6PM, 7 DAYS A WEEK HOPEWELL JCT, NY 845.897.4377 FISHKILLFARMS.COM

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

OPEN EVERY DAY EXCEPT MONDAY

Celebrating 100 years!

Market at Todd Hill Store Open

Mon, Wed, Thu: 7 AM - 7 PM Fri: 7 AM - 8 PM; Sat, Sun: 9 AM - 7 PM Closed on Tuesday

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

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

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

Located on the Taconic Parkway, 10 miles north of I-84, 1 mile south of Route 55, Lagrange, NY

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

PASTURE-RAISED MEATS

FAMOUS FOR OUR TREE RIPE FRUIT

U Pick Apples Petting Zoo & Playground

Open 7 days a week | 9 am–5 pm

518-828-5048 www.loveapplefarm.com like us for daily updates!

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CoachVTableSummer2015.pdf

1

3/24/15

3:41 PM

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

Celebrating

3

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

C

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Years of Farmstead Fresh & Aged Goat Cheese, Yogurt and , s r a e y e es Milk.

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Grass-Fed Beef ~ Pastured Pork

raised naturally on open pasture in Warwick, NY

On-farm Sales: Saturdays 10 - 3

Enter at 32 Prices Switch Road

info@lowlandfarm.com

Warwick NY 10990

(845) 481-3459

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

CoachFarm.com

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

·

845-691-9312 Eliasmarket@optonline.net STORE HOURS: Fridays 12-6, Saturdays 9-5, Sundays 10-2

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Organic free range turkeys for the holidays

From the farm.

Visit our market for certified organic beef, poultry and vegetables.

DAILY LUNCH SPECIALS • BAKERY • ORGANIC SOILS & COMPOST MARKET HOURS MON-THURS 9-6 FRI+SUN 9-6:30 5409 ROUTE 22 MILLERTON NEW YORK TEL 518 - 789 - 4191 FAMILY owned sInce 1987

BULK SOIL & COMPOST HOURS MON-FRI 8-12 1-5 SAT 8-12 194 COLEMAN STATION RD MILLERTON NEW YORK TEL 518 - 789 - 3252 mcenroeorganicfarm.com

WE’RE OPEN ALL YEAR

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

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

845.485.9885 (market & creamery)

sproutcreekfarm.org

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

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

(845) 339-7229 theapplebinfarmmarket.com

ROUTE 9W-810 BROADWAY ULSTER PARK, NY 12487

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

73 Clarks Lane, Milton, NY 12547 845-795-2383 WEEKENDS ONLY, Sept. 12–Oct. 25 OPEN Columbus Day SEE WEBSITE FOR INFO ON FAMILY FESTS

www. prospecthillorchards.com

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LOCALLY GROWN

the

garlic chronicles I

text and photos by keith stewart

n early july , we harvested our first

mature garlic of the season. After months of tending the crop (mostly weeding and watering) it is immensely satisfying to shake the loose soil off the roots of thousands of robust, glistening bulbs and send them to market.

We’ve been growing the same variety of garlic for 27 years, saving a portion of each year’s harvest as seed for the next.

Our cultivar—known generically as Rocambole, an heirloom, hardneck from Calabria, Italy—was given to us by a neighbor.

We started out with a couple of dozen bulbs; now we’re up to 80,000. We’ve officially named our strain Keith’s Calabrian Rose.

From a grower’s point of view, garlic has several important attributes. It’s a resilient plant that humans have cultivated and prized for thousands of years. It is largely resistant to common plant diseases and insect pests. Neither deer, nor woodchucks, nor rabbits, nor any other herbivore that shares the farm with us has yet developed a taste for garlic. This means we don’t need to fence these critters out

of the garlic fields, which saves us a lot of time and money.

Last, but not least, when properly cured, garlic stores well and can be marketed well into the winter months.

Though we grow many other crops on our organic farm, garlic has priority status. It’s by far the most popular item at our stand and accounts for at least 25 percent of our gross revenue. Many New Yorkers come to us first for the garlic but end up buying an assortment of other vegetables and herbs.

In the past 15 or 20 years, many small New York farmers have started growing high-quality garlic for fresh market sale. In September, the Garlic Festival in Saugerties draws tens of thousands of garlic lovers each year. Gourmet garlic has become a hot crop in the Northeast.

Unlike most plants, garlic does not reproduce by seed or cross-pollination—its strategy relies on clonal division. Each individual clove is genetically the same as its mother bulb and, if planted, will grow a genetically similar bulb. Here’s a timeline of how garlic’s life cycle unfolds on our farm.

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September About 12,000 large, healthy bulbs are selected from the harvest and set aside as planting stock.

October Planting stock bulbs are divided into cloves, which are then sorted by size. Each bulb yields an average of seven cloves.

Late October to mid-November The cloves are pressed about 3 inches deep into rich, fertile soil in rows 18 inches apart. Within each row, cloves are spaced 3 to 5 inches apart, depending on their size (the bigger cloves get more space). Each clove must be oriented with its root end facing down—the reason human hands are needed in garlic production from start to finish. Within a couple of weeks after planting, the cloves will have sent out new roots, though the plants will not emerge above ground until the following spring.

November through January The planted cloves are mulched with a 2-inch-thick layer of aged horse bedding (wood shavings, straw, hay and manure) donated by a local horse farm. This work is done with a tractor and manure spreader. The mulch serves multiple purposes: During the winter, it helps reduce frost heave and the possibility of dislodged cloves; later, in spring and early summer, the mulch helps retain soil moisture and suppress weeds. Eventually, the mulch will decompose and contribute valuable organic matter to the soil.

Late March to early April As the snow melts and the ground begins to warm, the first shoots of a new generation of garlic poke through their blanket of mulch. It’s always a relief to see them—the plucky green spears tell us that spring is not far off and that we’re back in the garlic business.

April through June As the days of spring lengthen, the plants develop true leaves and rapidly grow while eight or nine of us put in many days of weeding, mostly by hand, but sometimes with a tractor and cultivator. During this growth period, garlic needs plenty of water—at least the equivalent of an inch of rain a week. If nature is ungenerous (as was the case this past May), we use drip irrigation. In late May, we bring bunches of “green” (or “spring”) garlic to market, harvested from our smaller cloves. The scallion-like plant can be enjoyed in almost any meat or vegetable dish. For our customers, green garlic is a mild taste of what’s to come.

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Mid- to late June By this time, the garlic is two feet high. Scapes (garlic’s version of a flower stalk) appear in the center of each plant.

We remove the scapes so the plants will direct more energy to forming bulbs—and because there’s high demand for scapes at our market stand. Like green garlic, scapes have become a popular seasonal treat. Most people chop them up and toss them into a stir-fry or vinaigrette; some make garlic scape pesto; others pickle and preserve them. A growing number of more adventurous souls have taken to munching on them raw.

Early July As the scapes continue to develop, they undergo impressive contortions and we continue to harvest and sell them by the bunch. As they mature, their stems harden and they develop capsules (umbels) which contain little balls of garlic known as bulbils, another seasonal delight that seduces many chefs and gourmets. (Most of the garlic found in supermarkets is grown in China—not California, as many people think.

It is “softneck” garlic that, unlike our “hardneck” garlic, does not develop scapes. Serious garlic eaters consider the Chinese product—and softneck garlic in general—to be inferior in flavor.)

Early to mid-July By now about a third of the leaves of each plant (there are usually a total of 11) are no longer engaged in photosynthesis and have turned a brownish yellow—a sign that it’s time for us to harvest the real thing and bring our first full-size garlic to market.

Mid- to late July We hand-pull or hand-dig the remainder of our crop.

(The entire harvest with the tops still on can weigh as much as 10 tons.) Plants not destined for immediate sale are hung in a barn and open sheds to dry. Large fans keep the air moving. This curing process, which can take up to two months depending on humidity levels, ensures the bulbs will have a long storage life. Once the crop is cured we remove the tops, leaving a few inches of stem on each bulb. The bulbs are stored in sacks or in open crates in a cool (but not freezing), dry place. Stored correctly, they can remain good for nine months.

4

GO: HUDSON VALLEY GARLIC FESTIVAL September 25 and 26 Cantine Field, Saugerties More than 50 Northeast growers brought a staggering 64 kinds of “stinking rose” to Saugerties last year. Taste dozens of varieties at farmers’ booths, try garlic-infused novelties (from French fries to gelato) and meet chefs, authors and farmers. Purchase your favorite bulbs—plant a few in your garden and cook up a storm with the rest.

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伀瀀攀渀 昀漀爀 䐀椀渀渀攀爀 䐀愀椀氀礀 䰀甀渀挀栀 䘀爀椀搀愀礀 ☀ 匀愀琀甀爀搀愀礀 匀甀渀搀愀礀 䈀爀甀渀挀栀

伀䴀 倀刀䤀嘀䄀吀䔀 刀伀䄀夀 䤀䐀 䰀 伀 䠀 刀 䘀伀 倀䄀刀吀䤀䔀匀 䈀伀伀䬀 一伀圀℀

celebrate

FALL

Try our latest, seasonal dishes. Open for lunch, dinner & Sunday brunch.

HOT EL | R ESTAUR ANT | EV ENTS

8 4 5 76 5 8 369 | R O U N D HO U S E B E ACO N .CO M 2 EAST MA I N ST R E E T, B E ACO N NY

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— FROGMORE TAVERN — Serving American Comfort Food in a Gastro Pub Setting 12 taps in constant rotation | Seasonal cocktails Open Lunch & Dinner 7 Days a Week with Late Night Menu on Fri & Sat Offering catering on & off premises | Banquet room available Call for your next birthday, wedding rehearsal, or special event 63 North Front St. Kingston, NY 12401 | 845-802-0883 Hours: Sun 11-9 | Mon-Thurs 12-10 | Fri/Sat 12-11 or later

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T

here was a time when waiters wore tuxedos , when they prepared Bananas Foster at your table, and when they cleaned the crumbs from white table linens between courses. At The Ship Lantern Inn, in Milton, they still do.

The restaurant, set in an Revolutionary War-era farmhouse on property John Foglia bought in 1924, was run as a boarding house for 10 years before Foglia turned it into a restaurant. An immigrant with a third-grade education, Foglia hailed from Boschetto, a small village in EmiliaRomagna, a region in north-central Italy renowned for its food. (Thank Emilia-Romagna for Parmigiano-Reggiano, prosciutto di Parma, and porcini mushrooms.) His sons Angelo and Johnny succeeded their father in the business and managed the restaurant together for years. Mike Foglia, Angelo’s son, stepped up to the helm after graduating from Cornell with a degree in hospitality management in 1977.

There’s a painting of John Foglia in the entryway, and in many ways his spirit continues to infuse the atmosphere in the dining rooms. (“He was a very humble man and he was the one who gave me the passion for this business,” Mike admits.) Today, a restored red-and-green, retro-style neon sign on Route 9W beckons diners with “John Foglia/ Ship Lantern Inn/Cuisine Continental Since 1925” and a red, white and blue neon sign of a Hudson River schooner hangs over the doorway. Family photographs and paintings of ships line the wood-paneled walls inside; two fireplaces provide warmth and a touch of romance. A display showcases four scale-model ships constructed by a wellknown shipbuilder, Captain H. Percy Ashley, who gave them to John in exchange for room and board.

The setting and atmosphere of the rustic dining rooms are not merely painted on—enter the Ship Lantern and you enter the very definition of Old World hospitality. The service is formal, friendly and chivalrous, and much of the gracious ambiance comes from waiters George Pironi and Carlo Cadamagnani, who have been working at the restaurant for 57 years. (Not 57 years total—57 years each.) When they started working at the Ship Lantern in 1958, gas was 24 cents a gallon and the annual tuition at Harvard was $1,250.

The two men met a few days after they arrived from Italy and both started their long tenure at the restaurant as busboys. They now wear tuxes to work every day (they keep four in rotation at any given time) and both men love their jobs. “The challenge for me is to make the customer happy,” Pironi says. “If a customer does’t like something, they should tell us. Some customers don’t say anything— then they go home and send a letter. For me, it’s nothing to go into the kitchen and tell the chef, ‘Get me something else.’ There was once a guy who ran a lumberyard and he used to have the king crab legs. You know, king crab legs are salty, all the time, so I went to the chef and asked what

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at your

service by robin cherry photos by adam kurtz

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Brando was like a farmer. He’d sit down at the table and he takes his coffee cup and he says, ‘Hey, gimme some coffee.’ we could do to take the salt away. He said, ‘I can boil them so the salt goes into the water and then I can sauté them in butter.’ So I said do that. And the man says, ‘These are the best king crab legs I have ever eaten.’ For me it was nice, because no one else can take care of this guy. People who no one wants to take care of because they are very, very hard—I know I can win them over in my own way. If I can make the customer happy, I get something back.”

Craig Claiborne’s 1959 review of the then-new Four Seasons restaurant in New York City comes to mind. He wrote, “It is a revelation to find a corps with the pride and enthusiasm that their occupation demands.” In other words, you rarely find service like this anymore.

(Cadamagnani’s grandchildren love to be served by their grandpa in the restaurant, but, Pironi says, “When my family comes, I send them to Carlo—if I serve my wife here, she wants me to do the same at home.”)

Over the years, many, many customers have passed by John Foglia’s portrait. One of the most memorable times, Pironi notes, was when Sidney Lumet’s 1960 film The Fugitive

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Kind was filming in the area. The stars—Marlon Brando, Anna Magnani and Joanne Woodward—came in for lunch all the time, Pironi recalls. “Brando,” he says, “was like a farmer.

He’d sit down at the table and he takes his coffee cup and he says, ‘Hey, gimme some coffee.’” (Paul Newman, on the other hand, who sometimes accompanied Woodward, was more genteel.) More recently, Cardinal Timothy Michael Dolan, Archbishop of New York, came for lunch and took pictures with the staff. He was “lovely,” Pironi says.

Stories like these pepper the conversations at Ship Lantern.

Another one is sparked by the photo in the bar of a mid-1930s Chef Boy-ar-dee sales convention: Soon after he immigrated to America, John Foglia was working in the Park Plaza Hotel in New York City, where he met another immigrant, Ettore (Hector) Boiardi. The men became friends but eventually went their separate ways. Boiardi opened a restaurant in Cleveland, where he developed a tomato sauce that became so popular people asked to purchase it to take home. This gave Boiardi the idea of selling prepackaged spaghetti dinners, and he called on Foglia, his old friend, who gave him $1,000, saying, “It’s not heck of a lot, but it’s all I can do.”

Boiardi’s original box included a can of meat or mushroom sauce, a can of grated cheese and a box of dry spaghetti. It was advertised as “Food for hungry people, for choosy people, for busy people,” and could be prepared in 12 minutes.

Boiardi phoneticized his name to Chef Boy-ar-dee because not even his sales staff could pronounce his name correctly.

Shortly after the outbreak of World War II, General Dwight D. Eisenhower learned that the Chef Boy-ar-dee factory was producing spaghetti and meatballs, and he thought the canned meals would be good for the troops. Two sample batches were requisitioned—one for cadets at West Point and another for the pilots at Stewart Field (now Stewart Airport). The meals were prepared in the kitchens of The Ship Lantern and trucked to both places. (The West Point cadets heartily cheered Foglia after their meal.) The Chef Boy-ar-dee company went on to produce meals for the U.S. troops and the allies and became one of the first food processors to be awarded an Army-Navy E Award for its contribution to the war effort. (Postscript: John Foglia’s initial $1,000 investment in his friend’s company made him a millionaire.)

John Foglia was from a poor farming family in Italy, so it’s not surprising that he was attracted to the 30 acres of farmland surrounding the inn. Up until the 1980s, the pristine farm was known as “the little gem.” According to Mike, “There were fruit trees growing there that weren’t growing anywhere else in the world—my grandfather had brought limbs from overseas and grafted them onto trees here. There were sweet and sour cherries, Bosc, Bartlett and Anjou pears, plums and several kinds of apples. You had to spray them or they wouldn’t survive. It was an idyllic place to grow up. We hand-sickled around the trees and put nets around them to protect them from animals. The area around the spring-fed pond was manicured and so clean that you

could fish and raft in it.” (The Department of Environmental Conservation eventually made the family take the trees down because they were sprayed and so close to the restaurant.)

Working with a local farmer, Mike has cleared and cultivated several acres around the property where they’re now growing organic heirloom tomatoes, lettuces, peppers, plums, cherries and other produce for the restaurant. An Adirondack-style barn is planned next to the pond for rustic weddings and catered events.

Chef Dana Calabrese has worked in the kitchen for almost 20 years. His menu features timeless classics like escargots Bourguignon and duck à l’orange alongside contemporary dishes like rack of lamb with chipotle, plum and roasted shallot sauce, and Thai chile shrimp with quinoa. A near-universal recommendation is his sublime sea bass, with beurre blanc and citrus sauce—not to be missed and never forgotten.

Times may change, but at The Ship Lantern Inn, a halfcentury hasn’t changed things much. At a recent anniversary dinner for longtime customers, one patron, whose wedding reception was held at the inn a half-century ago (at $8 a head), remarked to Mike after the event, “It was just as good as your grandpa’s. There’s just one thing—the price went up.”

Nonetheless, Mike, George, Carlo and Dana carry on John Foglia’s tradition of gracious hospitality and civility.

One of the first instructions given to new hires typifies their approach to service: “Ladies first, of course.”

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CAULIFLOWER SOUP

CHATEAUBRIAND

DANA CALABRESE, THE SHIP LANTERN INN

DANA CALABRESE, THE SHIP LANTERN INN

Ingredients 1 head cauliflower, cut into florets 1 onion, coarse chop 3 garlic cloves, halved 5 cups vegetable stock 1 14-ounce can coconut milk 1 tablespoon curry paste Method Preheat oven to 350˚ F. 1. Place cauliflower, onion and garlic on a baking sheet.

Bake in oven until brown, about 30 minutes.

2. Bring vegetable stock, coconut milk and curry paste to a boil in a large saucepan over high heat.

3. Add the roasted vegetables, then reduce heat to medium low. Cover and simmer 15 minutes.

4. Carefully purée the soup in a blender (or use an immersion blender) until it has reached your desired consistency.

The Ship Lantern Inn serves this with apple chutney; see valleytable.com for the recipe.

BLOOMING APPLE DANA CALABRESE, THE SHIP LANTERN INN

Method Preheat oven to 450˚ F. 1. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot, but not smoking.

2. Season the meat with salt and pepper, then brown in the pan on all sides.

3. Transfer to the oven and roast until the internal temperature of the meat reaches 130˚ F, about 10 to 15 minutes.

4. Remove the pan from the oven. Let stand 5 minutes, then slice and serve with bordelaise and béarnaise sauces.

BORDELAISE SAUCE

Ingredients 1 teaspoon butter 4 large shallots, peeled and sliced pinch of salt ½ cup minced mushrooms 2 bay leaves 1 cup red wine 2 cups veal stock salt and pepper to taste

Ingredients 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour ¼ teaspoon ground ginger 2 tablespoons packed brown sugar 2 tablespoons butter, softened 1 cup chopped walnuts caramel sauce (recipe follows)

Method 1. Place butter, shallots and salt into a saucepan. Stir shallots over medium-low heat until caramelized, about 20 minutes.

2. Add red wine, mushrooms and bay leaves, stirring occasionally, and bring to a simmer.

3. Reduce heat, and cook mixture until pan juices are thick and slightly syrupy. Watch carefully—the mixture burns easily.

4. Add stock, return to a simmer, cooking until reduced by half and slightly thickened, about 10 minutes. Season to taste.

Method Preheat oven to 350˚ F. 1. Place caramels in center of apples.

2. Place apples in a small baking dish.

3. Mix cinnamon, flour, ginger, brown sugar and butter, and top apples with mixture. Bake 35 to 45 minutes at 350˚ F. 4. Top with caramel sauce and walnuts, and serve.

Ingredients ½ cup dry white wine 2 tablespoons tarragon vinegar 2 tablespoons minced shallots ½ teaspoon ground white pepper 4 sprigs fresh tarragon, chopped 2 sprigs fresh parsley, minced 4 egg yolks 1 cup butter, melted and kept hot

CARAMEL SAUCE

Ingredients 4 cups sugar 6½ cups water 2½ quarts heavy cream Method 1. Boil sugar and water until they reduce into a heavy syrup.

2. Slowly whisk in the heavy cream. Hold over very low heat.

The Ship Lantern Inn 1725 Rt 9W, Milton (845) 795-5400; shiplanterninn.com

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Ingredients 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste bordelaise and béarnaise sauces (recipe follows)

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BÉARNAISE SAUCE

Method 1. Combine the wine, vinegar, shallots, white pepper, tarragon and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons.

2. Strain into a large heatproof bowl, and set aside.

3. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer.

4. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon-yellow color.

The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.

5. Slowly pour the butter into the yolk mixture while whisking vigorously. Do not stop whisking until the butter is fully incorporated, or the sauce will separate. When finished, the sauce will be thick and creamy. Serve immediately.

EATING BY THE SEASON

heaven shell onthe I

t was a bold man that first ate an oyster ,” Jonathan Swift wrote in Polite Conversation (c.1738). He got that right, but ancient oyster shell middens (a.k.a. trash heaps) prove that people have been shucking and eating oysters since ancient Roman times, when it would have been gauche to hold a banquet—or orgy—without them.

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by robin cherry illustrations by nadine robbins

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The Doctrine of Signatures, which has its origins in ancient Greece, posits that a food’s appearance signifies its benefit to humans. Someone, somewhere, apparently thought the oyster bears a resemblance to a certain element of human anatomy, thus, oysters have long been considered an aphrodisiac. It’s said that legendary eighteenth-century lover Casanova ate 50 raw oysters every morning to increase his sexual stamina. A team of American and Italian scientists believes he might have been onto something—they found that oysters were rich in rare amino acids that increase sex hormones in both men and women. Oysters also are high in zinc, which is known to increase testosterone and sperm production.

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Oysters are naturally high in protein, as well as many essential vitamins and minerals, including, iron, omega-3 fatty acids, calcium, copper, zinc, magnesium and vitamin B12.

They’re also relatively high in cholesterol, though researchers from the University of Washington have found that oysters may actually lower bad while raising good cholesterol.

The Hudson River once was filled with oyster beds that were harvested by the Lenape people long before Henry Hudson appeared on the scene. In the early nineteenth century, oysters were cheap and eaten primarily by working-class people, but by the turn of the twentieth century, they were ubiquitous and served in fine dining restaurants, oyster cellars, and from street vendors alongside hot corn and peanuts.

Oysters can be wild (cultivated) or farmed (cultured).

A single oyster can filter up to 50 gallons of water a day, picking up nutrients as the water flows through it. The environment of the water has come to be known as their merroir, a riff on terroir, which denotes the effects that weather and soil have on wine.

While more than 150 varieties of oysters are harvested in the U.S. and Canada, they all stem from five different species.

Atlantic oysters (Crassostrea virginica) and Olympia oysters (Ostrea lurida) are the only two species indigenous to North America. Atlantics are found along the East Coast, from Canada to the Gulf of Mexico—mostly in the Canadian Maritimes, New England, Long Island Sound and the Chesapeake Bay. Atlantic oysters tend to be brinier than other oysters, with a clean flavor and a savory (not sweet) finish. About 85 percent of all oysters harvested in North America are Atlantics; those from Long Island are considered the mildest.

Some of the most popular Atlantic oysters are Wellfleets, from Massachusetts, and Blue Points, originally from Blue Point, Long Island. (Blue Points were all the rage as early as the 1800s; a 1908 law even prohibited calling any oyster a “Blue Point” that hadn’t spent at least three months in the Great South Bay.) Unfortunately, the popularity of Blue Points led to overfishing and near-extinction. Today, “blue point” is almost a generic term for bland, unimpressive, “happy hour” oysters that may have been grown in Connecticut, New Jersey or Virginia. Tasty, original Blue Points are making a comeback, however: Look for Sexton Island True Blues (from Long Island Blue Point) and Genuine Blue Points (from Blue Island Oyster Company).

Olympias—roughly the size of a quarter—are among the smallest oyster species, but their small size belies a potent punch. They have a creamy texture with strong flavors of copper and a metallic finish. When he lived in San Francisco, Mark Twain fell under their spell. He started his day with eggs and Olympia oysters and, in the evening, “move upon the supper works and destroy oysters done up in all kinds of seductive styles.” He referred to his lodging, The Occidental Hotel (well known for its cuisine), as “Heaven on the half shell.” “Olys” have been grown in Puget Sound, Washington, since 1878; today, it’s the only place they still grow—their population was decimated by pollution and overharvesting elsewhere.

Popular oysters introduced to North American waters include the European Flat, Pacific oysters and the Kumamoto.

The European Flat (Ostrea edulis) is from the same family as the Olympia and is the most potent-tasting oyster. The best-known European Flat is the very briny and metallic-tasting Belon, beloved by the oyster-loving French, which is grown exclusively in Brittany’s brackish Belon River estuary. Belons were introduced into Boothbay Harbor, Maine, in the 1950s; now wild Maine Belon oysters are a rare and prized delicacy; it’s estimated that only 5,000 are harvested a year.

Originally from Asia, Pacific oysters (Crassostrea gigas) were introduced to the U.S. in the early 1900s and to France in the 1970s. Today, they’re the most widely cultivated oysters in the world. They grow quickly and many reach market size in 18 months. Pacific oysters tend to be sweet, buttery, and less briny than Atlantics.

Another Asian import, the tiny Kumamoto (or Kumo) oyster (Crassostrea sikamea) originated in southern Japan, where it is considered undesirable because of its size. In 1947, the Kumo was introduced into Washington State waters as a replacement for the endangered Oly. Kumos have a buttery texture with a sweet, almost nutty flavor.

Because of their mild flavor and small size, they’re perfect “starter” oysters, though they’re also prized by aficionados.

For farmers, the good news is that Kumos can be harvested well into the summer, extending the oyster-growing season.

The bad news is that they’re slow—almost glacial—growers and can take three years to reach market size.

Between 1890 and 1910, there were 350 square miles of oyster beds in the lower Hudson estuary—New York Harbor, in fact, was home to half the world’s oysters. By the 1920s, New York’s oyster beds had been destroyed by

CONFERENCING ON OYSTERS Representatives from 18 countries and 19 U.S. coastal states will gather in October for an international symposium on the economics, politics and science of the global oyster industry and the effects of the industry on the environment and human culture. The sixth biennial conference, October 21–23, will be held at Woods Hole and Falmouth, on Cape Cod. This year marks the first time the conference has been held on U.S. soil. For more information, visit oystersymposium.org.

Call it coincidence or call it design, the oyster symposium wraps up Oyster Week, October 17–24.

And it also marks the opening of an exhibit of oyster paintings by Milan (Dutchess County) artist Nadine Robbins, whose work also appears in this issue.

Robbins, a graphic design graduate of SUNY New Paltz, is known primarily for her large-scale portraits and nudes, and only recently turned to oysters as a subject. “I’m crazy about food in general,” she writes, “and I chose oysters as a subject because they are something I really love—I see each oyster as an individual—sculptural and raw, beautiful and abstract.” To see more of her work, visit nadinerobbinsart.com.

pollution and disease introduced by foreign oysters brought in to satisfy demand. Today, New York oysters generally come from Long Island Sound, but some naturalists have built artificial reefs in the Hudson and Bronx rivers for oysters. Chris Anderson, lead diver and director of education for the Manhattan-based River Project, is tracking wild oysters at Pier 42. Unfortunately, Anderson estimates, Hurricane Sandy in 2012 destroyed up to 20 percent of the pier’s oyster population.

While we may not reprise the oyster’s heyday, Island Creek Oysters founder Skip Bennett says we are living in “America’s oyster renaissance.” Oyster selections at area restaurants change daily, reflecting the market and availability.

What about the axiom that oysters should only be eaten in months that have an “r” in them? That was true before refrigeration and the development of new varieties of oysters that don’t breed in the summer. (When oysters breed they become milky and mushy and undesirable to all but the most hardcore oyster lovers.) When considering an oyster, make sure that the liquid inside is relatively clear (not cloudy or yellow), the flesh is shiny, and it doesn’t smell rotten or fishy. A bad oyster will result in what competitive oyster eaters quaintly call “a reversal of fortune”—something you don’t want to experience, regardless of the state of your love life.

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PAN-FRIED OYSTERS WITH CHAMPAGNE BUTTER GREG McDOWELL, RUBY’S OYSTER BAR & BISTRO Ingredients 5 fresh oysters 1 egg, beaten 2 tablespoons all-purpose flour salt and pepper to taste ¼ cup of herbed breadcrumbs 3/8 cup Champagne or other dry sparkling wine ¼ cup finely chopped spinach 2 tablespoons unsalted butter, cut into pieces Method 1. Carefully open 5 fresh oysters, and add the juice from the oysters to the beaten egg. Remove the oyster meat from the shells, reserving the shells.

2. Dredge the oysters in flour, then in breadcrumbs.

3. Add a dash of olive oil to a medium skillet over medium high heat. Sauté oysters 30 seconds on each side, or until golden brown.

4. Return oysters to their shells, and arrange on a plate.

Discard the oil.

5. Add Champagne to the pan. Let it reduce for 1 minute, then add spinach. Stir in butter, and pour over oysters.

“I’ve always enjoyed serving the freshest oysters to my customers,” says chef Greg McDowell, of Ruby’s Oyster Bar & Bistro in Rye. The restaurant sells almost equal numbers of mollusks from the East and West coasts, the chef says. The East Coast oysters are generally briny and savory, while those from the West Coast tend to be more sweet and creamy—all kinds are enjoyed raw at Ruby’s.

Ruby’s Oyster Bar & Bistro 45 Purchase St, Rye (914) 921-4166 rubysoysterbar.com

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photos by simon feldman

The way RiverMarket owner Glenn Vogt tells it, the idea of topping oysters with sorbet wasn’t much of a stretch. “We wanted to bring fall in the Hudson Valley to these oysters,” he explains. “Fall” takes the form of sorbet: a mulled, reduced, cider version using juice from Thompson’s Cider Mill in Croton-on-Hudson, not far from Vogt’s Tarrytown restaurant. The oysters are sweet but briny Cotuits, harvested around Cape Cod. “The supplier comes here straight from the dock, stopping at only a couple of other restaurants on the way,” Vogt says.

A warm preparation, featuring aged Gouda from Byebrook Farm in the Catskills, also is a hit.

CHILLED COTUIT OYSTERS WITH HUDSON VALLEY APPLE CIDER SORBET GLENN VOGT, RIVERMARKET BAR & KITCHEN Ingredients 1 quart Thompson’s Cider Mill apple cider juice from 2 freshly squeezed lemons ¼ cinnamon stick ¼ ounce fresh ginger (about 1 tablespoon, roughly chopped) 6 fresh, chilled Cotuit oysters serves 1 or 2 Method 1. Place all ingredients in a medium pot over medium-high heat. Bring mixture to a boil.

2. Reduce heat and simmer until contents reduce by half.

3. Remove from heat, strain mixture and let cool.

4. To make a smooth sorbet, freeze the reduced cider in an ice cream maker. For an icier granita, pour the liquid into a stainless-steel container and freeze.

To serve, use a melon-baller to scoop the frozen sorbet onto each shucked oyster.

WARM COTUIT OYSTERS WITH CHORIZO BUTTER & GOUDA GRATIN Ingredients 1 2-ounce chorizo sausage ½ pound butter (2 sticks), softened at room temperature 6 fresh, chilled Cotuit oysters 3 ounces Byebrook Farm aged Gouda, thinly sliced serves 1 or 2 Method 1. In a heavy-bottomed pan over medium-low heat, slowly cook the chorizo. Be careful not to brown the sausage.

Let cool, then remove the casing.

2. Add chorizo and butter to the bowl of a food processor, and purée into a fine paste.

3. Arrange shucked oysters on a plate. Put ½ teaspoon chorizo butter on each shucked oyster. (Leftover butter will keep, covered and refrigerated.)

4. Top the butter with a small slice of cheese, then brown the oysters under a broiler. (The cheese will brown quickly.)

RiverMarket Bar & Kitchen 127 W Main St, Tarrytown (914) 631-3100 rivermarketbarandkitchen.com

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OYSTERS SURF & TURF DON CLARK, FROGMORE TAVERN APPLE-BACON CHUTNEY

Ingredients 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons minced shallots 3/4 pound Granny Smith apples, small dice 1 cup apple cider vinegar 3/4 cup packed dark brown sugar pinch of ground black pepper makes 2 cups Method This chutney can be made ahead of time, and keeps several weeks refrigerated.

1. Heat a large, heavy-bottomed skillet over medium flame.

Add the bacon and render until crispy. Strain the bacon, reserving the fat.

2. Return 2 tablespoons of the bacon fat to the pan and lightly sauté the shallots and apples.

3. After a few minutes, deglaze the skillet with cider vinegar, then add the rendered bacon, sugar, and pepper to the mixture.

4. Reduce the flame to low and simmer the mixture, stirring occasionally, until just thickened, about 30 minutes.

OYSTERS

Ingredients 2 cups all-purpose flour 1 tablespoon garlic salt 11/2 teaspoons pimentón (Spanish smoked paprika) 11/2 teaspoons ground black pepper 1 cup shucked oysters, drained of their liquor apple-bacon chutney thinly sliced scallions and grated horseradish, for garnish serves 1 or 2 Method Preheat a deep fryer to 350° F. 1. Mix together flour, salt, pimentón and pepper.

2. Toss oysters in the flour mixture. Allow the oysters to sit in the dredge for a minute or so to help the coating adhere.

3. Shake off excess flour, then fry the oysters for 60 seconds, or until just crispy on the outside. Transfer the fried oysters to a plate covered with a paper towel to drain.

Don Clark, sous chef at Kingston’s Frogmore Tavern, says this fried oyster dish is one of the most popular appetizers at the restaurant. Pairing oysters and bacon may seem like an unlikely combination, but the tangy, smoky, applebacon chutney holds its own against the rich, briny, fried oysters. “We source local apples from many orchards here in the Hudson Valley,” Clark says. “Getting bacon with plenty of smoke and fat to soak it up is also crucial to making this work.” The kitchen at Frogmore uses shucked oysters from the North Atlantic. “They should smell sweet and briny, be of uniform size and have no discolorations,” Clark recommends. When he’s not at Frogmore, Clark can sometimes be found whipping up seasonal bites for visitors during chef demos at the Kingston Farmers’ Market.

To plate, spread a few spoonfuls of the chutney on a small plate or bowl. Arrange the fried oysters on top, and finish with some thinly sliced scallions and grated horseradish.

Frogmore Tavern 63 N Front St, Kingston (845) 802-0883 frogmoretavern.com

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With a name like Blu Pointe, it’s no surprise that oysters garner a top spot on the Newburgh restaurant’s seafood menu.

Half a dozen varieties are offered daily; recent selections included Long Island Blue Points, Massachusetts Wellfleets and Western Kumomotos.

Executive chef Hektor Dajo, a graduate of the CIA, channels the simplicity of fresh seafood at Blu Pointe, which features “simple food done well,” he says. He and sous chef Sean Tomes serve chilled oysters with a Riesling mignonette and Bloody Mary cocktail sauce. In cooler weather, warm up with Oysters Rockefeller, a classic with rich béchamel, fontina and Gruyère cheeses, topped with crisp breadcrumbs.

RIESLING MIGNONETTE HEKTOR DAJO, BLU POINTE Ingredients 1½ cups Brotherhood Riesling 1 cup Champagne vinegar ½ cup sliced shallots 1 tablespoon mixed whole peppercorns 1½ bay leaves 1 cup mixed Fresno peppers and shallots, cut into a brunoise makes 16 1-ounce servings Method 1. Warm a small pot over medium heat.

2. Add vinegar, shallots, peppercorns and bay leaf, and reduce until the mixture is nearly dry.

3. Add the Riesling and simmer for 15 minutes.

4. Pass the mixture through a fine-mesh sieve, and cool in an ice bath.

5. Divide the peppers and remaining shallots among ramekins, and pour the mignonette over the top.

Spoon mignonette over each oyster just before eating.

OYSTERS ROCKEFELLER Ingredients 1 quart heavy cream 12 Blue Point oysters 2 tablespoons butter ½ cup thinly sliced white onions 2 cloves garlic, minced 2 cups baby spinach ¼ cup dry white wine ½ cup grated Parmigiano-Reggiano cheese ¼ cup grated Gruyère cheese ¼ cup grated fontina cheese ½ cup panko breadcrumbs 1 tablespoon chopped chervil salt and freshly ground black pepper, to taste serves 4 Method Preheat oven to 450˚ F. 1. In a medium saucepan over medium heat, reduce the heavy cream by half, stirring often and taking care not to let it scald. Season with salt and pepper, and reserve.

2. While cream is reducing, scrub and clean the oysters, then shuck and reserve.

3. Melt the butter in a sauté pan over medium heat. Add onions, and sweat for 2 minutes, until translucent and aromatic. Add the garlic and sweat for 1 min. Season with salt and pepper.

Add the spinach, cooking until lightly wilted.

4. Deglaze the pan with white wine and simmer for 1 minute.

5. Add the reduced cream, and gently fold in Gruyère, fontina and half of the Parmigiano-Reggiano. Gently stir the cheeses until melted and smooth.

6. In a medium mixing bowl, combine the breadcrumbs, remaining Parmigiano-Reggiano cheese, and chervil. Season with salt and pepper.

7. Stuff each oyster with 1 tablespoon of the cheese mixture, then top with 1 tablespoon of seasoned breadcrumb mixture.

8. Bake at 450˚ F for 12 to 15 minutes until golden brown.

Blu Pointe 120 Front St, Newburgh (845) 568-0100 blu-pointe.com

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Eclectic

American Cuisine Fresh & Local Ingredients

Lunch - Dinner - Sunday Brunch - Wine Bar

Prix Fixe Dinner Menu Wednesday & Thursday nights $29.95

On & Off Si t e C at e ri ng Ava i lable KRISTA WILD, Owner www.wildfireny.com

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

Sign up for Leo’s Loyalty Program and start Saving!

Our family is proud to provide yours with expertly chef-prepared dishes and premium wines.

leospi z zeria.com

ENJOY LEO’S FROM ANYWHERE

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with Caju

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Red and Pesto, Ac

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Tender R with Me

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

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Layered Mushroo & a light

Chardonnay Braised Short Ribs

Cooked for hours with Chardonnay and herbs & served in a rich reduction of their own braising Juices, Garlic smashed Potatoes - 29

Burratt

Steak-Frit

Fresh Mo Arugula, Crostini -

Black Angus NY Strip Steak, Buerre Maitre D’ Hotel, House Made French Fries, Oven Roasted Plum Tomato - 30

Chicken Girona

Pan Roasted Frenched Chicken accompanied by a sauce with Tomatoes, Spanish Chorizo and Cilantro over Spanish Rice - 26

PA

Filet Tartufo

Filet Mignon with Caramelized Shallot &Truffle Butter, Cabernet Demi Glace Potato Gratin - 35

Fettuci

Lobster an Sweet Pea

Nantucket Chicken

Pecan Crusted Boneless breast of Chicken with an Apple-Brandy Cream Sauce topped with our own Cranberry Sauce over Wild Rice Pilaf – 26

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LUNCH AND DINNER 7 DAYS SUNDAY BRUNCH WWW.NINA-RESTAURANT.COM

Grilled Rack of Lamb

Dijon Mustard and Roast garlic rubbed Rack of Lamb with a Rich Demi Glace accompanied by sweet potato Puree - 35

Orange -Thyme Salmon

Orange Basted Roast Salmon with an Orange and thyme infused Sauce accompanied by quinoa with Almonds and Kale - 30

Chicken & Mushroom

Cajun C

Blackened

Linguin

Grilled Ch asparagus

Osso Buco

Penne

Slow Braised Veal Shank with Carrots, Tomatoes, and Herbs, over Basil Pesto Risotto - 31

Grilled Ch Mushroom

Shrimp Asparagus Risotto

Recche

Sautéed shrimp in a Lemon white wine sauce with rosemary accompanied by Asparagus Risotto - 30

Orrechiett Sun-dried white win

Pork Jager Schnitzel

Panko encrusted Scallopine of Pork Loin with a rich Demiglace with Mushrooms Tomatoes and onions over Spatzle - 26

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

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DOC’S DRAFT Doc’s® Draft Hard Apple Cider This cider is semi-dry and wonderfully effervescent with a remarkably fresh apple nose. Its crisp, fruit forward taste and a clean, refreshing finish, have won our cider countless awards and praise.

(5% alcohol)

HARD APPLE CIDER Doc’s® Draft Hard Pear Cider

NOW AVAILABLE IN A traditional cider hand crafted from a select blend of apples and pears.

Intense aromas of ripened pear dance from the glass. The taste is light and crisp with a clean, dry finish.

(5.5% alcohol)

12 oz BOTTLE FOUR PACKS Doc’s® Framboise

Fresh raspberries are added to Doc’s Draft Hard Apple Cider and refermented to create a delicious spin on traditional cider. We think you’ll agree that you can really taste the fresh fruit used in making this cider.

(5.5% alcohol)

Our cider is semi-dry and wonderfully effervescent with a remarkably fresh apple nose. Its crisp, fruit forward taste and a clean, refreshing finish, have won our cider countless awards and praise. (5% alcohol) We Grow Apples. We Know Cider. you know…

Established We GrowDid Apples.

We Know Cider. in 1994, Doc’s® Draft Hard Cider is the original hard cider of NY.

Did you know… Established in 1994, Doc’s® Draft Hard Cider is the original hard cider of NY.

WARWICK VALLEY WINERY & DISTILLERY • 114 Little York Rd. Warwick, NY WARWICK VALLEY WINERY & DISTILLERY

(845) 258-6020 • docshardcider.com

• 114 Little York Rd. Warwick, NY • (845) 258-6020 • docshardcider.com

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B C

How will you spend your

Dutchess Days?

Take a daytrip to/from Grand Central Terminal in Midtown Manhattan. Metro-North offers scenic, relaxing service to over 122 stations in the Hudson Valley and Connecticut.

Why not spend them savoring the Hudson Valley’s bounty, award-winning wines, farmers markets, specialty food shops, The Culinary Institute of America, and multiethnic restaurants?

Save with group travel or discount rail packages for the Hudson Valley and New York City’s top tours, attractions and events. Click on Deals and Getaways at mta.info/mnr.

T:3.4”

If farm-to-table eating is your passion, come spend your Dutchess Days enjoying Valley Table Magazine Comp Ad 8.15final.indd the bounty of our fields, vines, and trees!

1

8/27/15 2:1

Only one hour from NYC by car, bus, or train.

PLAN IT!

Learn more at healthquest.org T:4.75”

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

All the ingredients for good health.

Want more ideas on how to spend your days in Dutchess County? Watch the five different “My Day in Dutchess” videos on YouTube!

Distinctly Dutchess dutchesstourism.com

N O R T H E R N D U TC H ES S H O S P I TA L P U T N A M H O S P I TA L CE N T E R VA S S A R B R OT H E RS M E D I C A L CE N T E R T H E H E A R T CE N T E R H E A LT H Q U ES T M E D I C A L P R AC T I CE Health Quest Medical Practice, P.C. Hudson Valley Cardiovascular Practice, P.C.

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Presented by

Dine. Drink. Discover the Hudson Valley.

T

he valley table hopes you enjoy this fall’s Hudson Valley Restaurant Week, November 2-15.

From innovative infusions and cocktails to prix-fixe menus inspired by the season’s best produce, our HVRW restaurants are offering a variety of food and drink that is second to none, reflecting what makes where we live a true culinary destination. Many first-time participants are joining favorites from past Restaurant Weeks, as the ranks of our HVRW restaurants top 200.

Get excited! HVRW chefs are eager to share their culinary creations—food and drink menus that feature local offerings, including shrimp raised on a new urban farm, grass-fed meat, award-winning cheeses, gourmet maple syrup, historically inspired spirits, and all the

bounty of the harvest that diners have come to expect.

Many people are involved with the production of every HVRW. Inside this special section, you will find a sneak peek at participating restaurants (those who had signed up as of press time), as well as lists of preferred purveyors and our sponsors, who help make this event possible and are important industry leaders in the region.

HVRW continues to be a favorite food event since its creation in 2006, a natural extension of The Valley Table’s mission to showcase Hudson Valley farms, food and cuisine since 1998. The Valley Table is committed to HVRW as a platform for encouraging the use of fresh ingredients that are locally sourced, from the finest purveyors the region has to offer.

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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 This Mediterranean restaurant offers a changing menu “inspired by local farms and neighborhood friends.”

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

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

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, family-style atmosphere.

105-TEN BAR & GRILL L D 127 Woodside Ave, Briarcliff Manor (914) 236-3651 105ten.com Named for its ZIP code, 105-Ten offers elevated American cuisine with modern, rustic décor; 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 embraces comfort foods, with freshness and simplicity in a farmhouse setting.

251 LEX D T 251 Lexington Ave, Mount Kisco (914) 218-8156 A newcomer to the neighborhood from the owner of 8 North Broadway. The 100-seat restaurant serves authentic Mediterranean cuisine.

HOW IT WORKS

AL FRESCO L D 1036 Main St, Fishkill (845) 896-3600; alfrescoristorante.com Authentic Italian cuisine using fresh meat, seafood and produce from local farmers, in a historic building in the heart of Fishkill.

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

273 KITCHEN D T 272 Halstead Ave, Harrison (914) 732-3333 273kitchen.com The 30-seat Mediterranean bistro offers a seafoodladen menu, including raw, cured and ceviche dishes, meat-based dishes and small bites.

ALAIN’S WINE & TAPAS D X 88 Main St, Nyack (845) 535-3434 alainwineandtapas.com Spanish tapas with a French twist, from the chef of Alain’s Bistro, served to share with family and friends in a small, cozy atmosphere.

A LOOK AT WHAT YOU NEED TO KNOW FOR FALL 2015 HVRW

AMERICAN BOUNTY RESTAURANT L D 1946 Campus Dr, Hyde Park (845) 471-6608 americanbountyrestaurant.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.

Participating restaurants offer a three-course, prixfixe dinner menu for $29.95 per person and may offer a three-course lunch menu for $20.95 per person (neither price includes tax, beverage and gratuity).

Contact the restaurant to make your reservation.

Check with each restaurant if you have questions about hours, possible exclusions, ingredients, and any other details applicable to the specific restaurant.

Please keep in mind, the restaurant staff is working extra hard during HVRW. Please tip well!

Information and updates: HudsonValleyRestaurantWeek.com

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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.

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

FALL 2015, NOVEMBER 2–15

ARTIST’S PALATE D T 307 Main St, Poughkeepsie (845) 483-8074; theartistspalate.biz Cosmopolitan elegance meets edgy industry style. Contemporary American food with an extensive variety of unique wines and spirits.

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.

THE BARN AT BEDFORD POST INN L 954 Old Post Rd, Bedford (248) 231-5757 bedfordpostinn.com A less-formal dining option at the inn, from the team of chef Michael White, serving Italianinfluenced seasonal cuisine. House-made pastas are a specialty.

BEAR CAFE D X 295 Tinker St, Woodstock (845) 679-5555 bearcafe.com Located on the edge of Woodstock, featuring 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, this family-friendly restaurant serves 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 alumnus of the venerable Peter Luger restaurant.

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

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

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

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

PREMIER SPONSORS

BONEFISH GRILL L D X 2142 Fashion Dr, Nanuet (845) 624-3760 bonefishgrill.com Innovative seafood made with fresh, highquality ingredients. Featuring favorites from land and sea including ahi tuna and rib-eye steak.

BONEFISH GRILL L 2185 South Rd, Suite B, Poughkeepsie (845) 432-7507; bonefishgrill.com BRASSERIE 292 L D T X 292 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.

BROADWAY BISTRO L D X 3 S Broadway, Nyack (845) 353-8361 3broadwaybistro.com An extensive selection of authentic Tuscan cuisine, 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 entrées.

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

MAJOR MEDIA SPONSORS

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.

BLU POINTE L D 120 Front St, Newburgh (845) 568-0100 blu-pointe.com Set right on the Hudson River, this HVRW newcomer features a farm-to-table menu of fresh seafood and prime beef.

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

BLUESTONE BISTRO L D 10 IBM Rd, Suites 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.

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

HUDSONVALLEYRESTAURANTWEEK.COM

THANK YOU TO OUR SPONSORS

#HVRW

PARTNERS

Interested in becoming a HVRW Sponsor?

Contact Laura Lee Holmbo (845) 765-2600 lauralee@valleytable.com

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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 & 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 TVs at this allAmerican grill, sister to Chat 19.

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

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

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 Bridge.

CINNAMON INDIAN CUISINE L D X 5856 Rt 9, Rhinebeck (845) 876-7510 cinnamoncuisine.com Traditional Indian cuisine with a contemporary twist. Menu includes classics, such as chicken tikka masala, and specialties like kobbari chop.

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.

CITY LIMITS DINER L D T X 200 Central Ave, White Plains (914) 686-9000 citylimitsdiner.com Redefining the American diner with a menu of comforting, sophisticated dishes ranging from house-smoked meats to gourmet pastry.

CORTLANDT COLONIAL MANOR D 714 Old Albany Post Rd, Cortlandt Manor (914) 739-3900 cortlandtcolonial.com Reminiscent of a private country estate, the menu offers a wide range of American favorites, from seafood to beef.

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

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NOVEMBER 2–15, 2015

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

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

CRAVE RESTAURANT & LOUNGE D T 129 Washington St, Poughkeepsie (845) 452-3501; craverestaurantandlounge.com

HUDSONVALLEYRESTAURANTWEEK.COM

Known for its contemporary American cuisine, new-urban setting, attentive service and warmth. Located just under the Walkway Over the Hudson.

Chef Peter A. Milano adds his own flair to both classic and modern cuisine, with dishes focused on local seasonal produce and local highquality ingredients.

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

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.

DARYL’S HOUSE L X 130 Rt 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.

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

DISH BISTRO & WINE BAR L D X 947 S Lake Blvd, Mahopac (845) 621-3474 dishmahopac.com

#HVRW

DUBROVNIK RESTAURANT L D T X 721 Main St, New Rochelle (914) 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.

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

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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.

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

FRANKIE & JOHNNIE’S STEAKHOUSE L D TX 77 Purchase St, Rye (914) 925-3900 frankieandjohnnies.com Distinguished reputation for the finest steaks, chops and seafood, the menu is classic steakhouse fare. Stylish, sophisticated ambiance.

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

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.

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HARPER’S 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.

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

GRAZIELLA’S 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.

HARVEST-ON-HUDSON L D T X 1 River St, Hastings-on-Hudson (914) 478-2800 harvesthudson.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.

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.

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

NOVEMBER 2–15, 2015

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

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

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.

IBIZA TAPAS L D 93 Mill Plain Rd, Danbury (203) 616-5731 facebook.com/IbizaTapasDanbury Blending traditional and contemporary flavors, Ibiza offers tapas that tease the eye and the tongue, using locally farmed ingredients.

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

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

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

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

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, in a warm, upbeat setting. Extensive wine list.

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.

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

HUDSONVALLEYRESTAURANTWEEK.COM

#HVRW

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IL LAGHETTO L D X 825 S Lake Blvd, Mahopac (845) 621-5200 illaghettorestaurant.com Formerly The Terrace Club, featuring yearround lakeside dining with traditional Italian cuisine including lamb chop Pavarotti and rigatoni il Laghetto.

LIMONCELLO AT 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, friendly atmosphere.

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

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

Enjoy seasonal selections and welcoming service.

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

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

KITCHEN SINK FOOD & DRINK D T X 157 Main St, Beacon (845) 765-0240 kitchensinkny.com Beacon’s newest culinary gem showcases produce grown at chef-owner Brian Arnoff’s family farm in such dishes as the Lobster “Dinner” featuring house-made potato gnocchi.

L’INIZIO D X 698 Saw Mill River Rd, Ardsley (914) 693-5400 liniziony.com Award-winning chefs Scott and Heather Fratangelo bring their inventive, Italian-inspired, locally sourced cuisine and welcoming hospitality to Ardsley.

LA CASA VICINA L D X 1015 Little Britain Rd, New Windsor (845) 567-1890 lacasavicina.com Fine classic Italian dining, featuring twists on such favorites as spinach tagliatelle and saffron risotto.

LA LANTERNA L D 23 Grey Oaks Ave, Yonkers (914) 476-3060 lalanterna.com Executive chef Valterio Tarone offers unique Italian-Swiss recipes, including pancettawrapped filet mignon and “Beer Garden Schnitzel,” served in an elegant yet cozy atmosphere.

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

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LAGO RISTORANTE & WINE BAR L D 97 Lake St W, Harrison (914) 358-9180 lagoristorante.com Lago offers cuisine from Italy’s historic Campania region. Experience a taste of Napoli accompanied by fine Italian wine.

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

From duck confit to duck kimchi sliders.

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

LE JARDIN DU ROI L D T 95 King St, Chappaqua (914) 238-1368 lejardinchappaqua.com A cozy French bistro where classic bistro culture reigns, from breakfast to late night.

Dark, wooden interiors cater to a romantic meal or evening with family and friends.

MASSA L D T X 599 E Boston Post Rd, Mamaroneck (914) 732-3535 massacoastal.com The ocean-to-table menu, influenced by the Puglia region of Italy, features fresh seafood prepared in the classic tradition, in an intimate, relaxed atmosphere.

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

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

MODERNE BARN L D X 430 Bedford Rd, Armonk (914) 730-0001; modernebarn.com From the Livanos family, an urban-countrychic restaurant that is casual but sophisticated.

American menu with global influences.

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.

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

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 Appétit’s Chef of the Year.

LEO’S ITALIAN RISTORANTE L D 21 Quaker Ave, Cornwall (845) 534-3446 leospizzeria.com A relaxed family favorite, with menu items ranging from pizza and subs to pasta, seafood, veal and chicken.

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

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

photo above right courtesy csiro ; photo bottom right : hs pauldi

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

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

THE OLDE STONE MILL L D T X 2 Scarsdale Rd, Tuckahoe (914) 771-7661 theoldestonemill.com Traditional American steakhouse cuisine in a historic stone mill overlooking the banks of the Bronx River.

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.

OLE SAVANNAH SOUTHERN TABLE & BAR L D 100 Rondout Landing, Kingston (845) 331-4283 olesavannah.com This Kingston newcomer, with roots in Manhattan’s famed Blue Smoke, features barbeque and comfort food with a modern twist while overlooking the waterfront.

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.

PERCH 1 King St, Marlboro (845) 236-3663 perchmarlboro.com New this fall from the owner of Cathryn’s Tuscan Grill in Cold Spring, offering a globally inspired, locally sourced menu. The eclectic list of wine and beer represents the best of the Hudson Valley.

meet me

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.

at the farm or table in Westchester

Glynwood’s mission is to ensure that farming thrives in the Hudson Valley.

Visit our website for more information on our programs, community events, and how to buy our meat and produce. glynwood.org

Hilltop Hanover Farm, Yorktown Heights, NY Photo Credit: Ted Bohlk

Something fresh is always growing in Westchester.

The latest trends, notable chefs, an endless array of dining options for every palate or occasion—Westchester is a food lover’s paradise. Enjoy exhilarating events, scenic hiking and biking trails and a vibrant art scene that will work up an appetite for culinary adventure. The destination for the region’s best locally sourced ingredients, Westchester always puts fresh and innovative on the menu.

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

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NOVEMBER 2–15, 2015

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

RAASA INDIAN CUISINE L D 145 E Main St, Elmsford (914) 347-7890 raasaindiancuisine.com Offering a traditional Indian menu with a modern twist, chef Peter Beck combines both Old and New World techniques to celebrate Indian cuisine.

RESTAURANT X & THE BULLY BOY BAR L D 117 N Rt 303, Congers (845) 268-6555 xaviars.com Peter Kelly’s elegant roadside restaurant 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.

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

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 chefselected wines, local craft beer and premium cocktails.

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

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

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

“One of America’s top restaurants” (Zagat 2014).

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

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

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.

HUDSONVALLEYRESTAURANTWEEK.COM

#HVRW

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

Specialties include market-fresh seafood and brick oven pizza.

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.

ROUTE 100 BAR & GRILL 2211 Central Park Ave,, Yonkers (914) 779-2222 route100barandgrill.com A family-owned restaurant, new to the heart of Yonkers, offers eclectic continental cuisine served in generous portions.

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

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.

RYE HOUSE L D T X 126 N Main St, Port Chester (914) 487-8771 ryehousepc.com A Port Chester newcomer offers an American menu filled with cuisine from the Southeast, Southwest, Heartland and Rust Belt, as well as artisanal spirits, craft cocktails and domestic craft beer.

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.

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

SAM’S OF GEDNEY WAY L D X 50 Gedney Way, White Plains (914) 949-0978 samsofgedneyway.com A modern American bistro with room for everyone: Enjoy a burger and a beer at the bar while 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 and continental cuisine, with a decided Italian accent in an inviting, modern setting.

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

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

eat LOCAL HA qtr love_Layout 1 8/29/15 4:35 PM Page 1

Admiration on the Label Means Quality on the Table

Chef Vincent Barcelona Supreme Oil’s Corporate Chef and VP of Customer Experience As a family-owned business founded in 1945, you may know the Supreme Oil Company. We are a world leader in high quality vegetable oil-related products for the food services market. What you may not know is that we also offer hundreds of retail packaged food products, made with farm fresh ingredients, that are reversing the trend of high cost for quality food in America’s local markets.

The Official Dressing, Sauce, and Mayonnaise of the New York Yankees

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drink LOCAL

love what’s on your table the valley table magazine

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FALL 2015, NOVEMBER 2–15

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.

PREFERRED PURVEYORS Here’s a peek at what’s hot with a few HVRW local purveyors:

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

SPARKILL STEAKHOUSE L D X 500 Rt 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.

SCALIA & CO CRAFT KITCHEN & BAR L D 785 ShopRite Plaza, State Rt 17M, Suite 2, Monroe (845) 395-0906 scaliaandco.com Chef Mark Glielmi’s open kitchen turns out classic Italian cuisine including homemade burrata, mozzarella and cannoli, wood-fired pizza and a raw bar in a casual, upbeat setting.

SCARAMELLA’S L D X 1 Southfield Ave, Dobbs Ferry (914) 693-6024 scaramellas.com Northern and southern Italian cuisine, including dishes such as melanzane alla parmigiana (eggplant with tomato and mozzarella) or linguine posillipo, with whole clams and mussels.

SHADOWS ON THE HUDSON L D T 176 Rinaldi Blvd, Poughkeepsie (845) 486-9500 shadowsonthehudson.com On a 40-foot cliff overlooking the Hudson River, Shadows offers five dining rooms and a varied menu of steak and seafood.

SHIP LANTERN INN D 1725 Rt 9W, Milton (845) 795-5400 shiplanterninn.com Since 1925, genuine hospitality and gracious service have been 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.

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

HUDSONVALLEYRESTAURANTWEEK.COM

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

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 A luxury boutique hotel, situated where the Esopus meets the Hudson, affords stunning waterfall views, fireside dining and gourmet cuisine .

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

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

THYME STEAK & SEAFOOD L D X 3605 Crompond Rd, Yorktown Heights (914) 788-8700 thymesteakandseafood.com American fare served with genuine, neighborly hospitality in a warm and inviting setting, with a dedicated focus on gluten-free offerings.

TOSCANA RISTORANTE L D X 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. #HVRW

ABOVE AND BEYOND THE HARVEST • Crown Maple’s Bourbon Barrel-Aged Syrup • Drink More Good’s new Chai Syrup • ECO Shrimp Garden’s urban-farm raised shrimp • Ginsberg’s owner Nancy Fuller’s new episodes of Farmhouse Rules on the Food Network • Hudson Standard’s Apple Coriander Maple Shrub • Hudson Valley Fresh’s dairy products (36 hours from cow to store) • Hudson Valley Harvest’s local fresh or frozen produce delivered to local businesses • Luna Jam’s cranberry jam WE’VE GOT THE SPIRITS!

• Orange County Distillery’s Sugar Beet Vodka

• Prohibition Distillery’s Bootlegger Vodka HARD CIDER RULES

• Bad Seed Cider’s Dry Hard Cider • Doc’s Draft Bourbon Cider • Standard Cider Company’s True Believer THREE CHEERS FOR THESE CRAFT BEERS

• Brooklyn Brewery’s Märzen Oktoberfest Lager

• Captain Lawrence Brewing Company’s HVRW brew

• Keegan Ales’ Mother’s Milk • Newburgh Brewing Company Cream Ale WHAT’S GOOD TO WINE ABOUT

• Brotherhood Winery’s “B” Sparkling Chardonnay

• Millbrook Winery’s 2013 Pinot Noir Proprietor’s Special Reserve

To become a HVRW Preferred Purveyor, call (845) 765-2600, ext. 305, or e-mail hvrw@valleytable.com

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HVRW Board of Advisors Peter Kelly

Co-Chair xaviars restaurant group

Dr. Tim Ryan

Co-Chair the culinary institute of america

Tim and Nina Zagat Honorary Co-Chairs zagat

Vincent Barcelona

supreme oil company/ admiration foods

Nick Citera

cosimo’s restaurant group

John Crabtree

crabtree’s kittle house

Janet Crawshaw

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Agnes Devereux

the village tea room restaurant and bake shop

Cathryn Fadde

cathry n’s tuscan grill

Eric Gabrynowicz restaurant north

Stephan Hengst

the culinary institute of america

Josh Kroner

terrapin restaurant

Rich Parente

clock tower grill

Glenn Vogt

rivermarket bar & kitchen

MaryKay Vrba

dutchess tourism

Kevin Zraly

windows on the world wine school

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

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, exposed-brick dining room.

TREVI RISTORANTE L D 11 Taylor Square, 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 Casual, good food in the restored, historical Grist Mill, a stone’s throw from the awardwinning Tuthilltown Distillery. Seasonal American and Italian dishes prepared with local ingredients.

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

UNOODLES SNACK BAR D 14 Main St, Haverstraw (845) 947-7625 unoodles.net Set in a 1950s-style bar, taste some of the best noodle dishes in Rockland County while enjoying a creative cocktail and live entertainment.

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

VELO BISTRO WINE BAR 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 MetroNorth station, presents a comprehensive menu of salads, pastas and thin-crust pizettes.

VILLAGE TEAROOM RESTAURANT & BAKE SHOP L D 10 Plattekill Ave, New Paltz (845) 255-3434 thevillagetearoom.com European-style tearoom offering a full menu of sophisticated foods, showcasing Irish roots and a commitment to local farms. Wine, beer and cocktails are mostly local; save room for dessert.

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

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.

WOULD 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, in the heart of apple country.

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.

YONKERS BREWING COMPANY L D T 92 Main St, Yonkers (914) 226-8327 yonkersbrewing.com Nestled in the last remaining trolley barn in Westchester County, beers brewed on site paired with a great pub fare menu have earned a dedicated following.

ZUPPA L D T 59 Main St, Yonkers (914) 376-6500 zupparestaurant.com A white tablecloth 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.

GO: For a complete list of participating restaurants, go to HudsonValleyRestaurantWeek.com photo credits: page page page

64 (top): ethan harrison 64 (bottom) and 72: samantha seeley 63 (center and top right) and 69:

ann stratton

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DRINK

by timothy buzinski

M

ost brewers use hops as a chef might use

a spice, adding and combining it to create a distinct flavor profile in a particular dish; different hops present different profiles. Daniel Reyman, assistant brewer at Mill House Brewing Company in Poughkeepsie, describes hops succinctly. They are, he says, “the condiment to the beer.”

It was not always this way. Though beer making is said to be 9,000 years old, hops were not introduced into the recipe until the ninth century. Their initial appeal was as a preservative, and their acidic properties helped to balance the sweetness of the malted grain, creating a variety of aromas and flavors in the process. It’s precisely those aromas and flavors that helped launch the “hoppy” beer style now in vogue.

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The current enthusiasm for hoppy beer dates back to just 1980, when Sierra Nevada introduced its hop-forward Pale Ale, the beer widely credited for changing the direction of (and, in some ways, spawning) the craft beer movement in this country. Brewery founder Ken Grossman not only used a large quantity of hops, he used a then-new hop variety called Cascade that delivered both bitter flavors and an aromatic profile. While Sierra Nevada Pale Ale was considered a hoppy beer when introduced, today’s hopseeking consumers gravitate to the more intense India Pale Ales (IPAs) and double IPAs. Hops were introduced to U.S. soil by the late 1600s and, prior to Prohibition, New York had a booming hop industry ready to help quench the local and national thirst for beer. In 1880, the state produced more than 20 million pounds of hops on some 40,000 acres. Most of the hop production was upstate (Otsego County, just west of the Hudson Valley, produced one-third of the total), but the Hudson Valley was also involved, with at least one hop house in Dutchess County supplying M. Vassar and Co., Matthew Vassar’s highly successful brewery in Poughkeepsie. Nonetheless, competition from the West, disease and, finally, Prohibition, all but doomed hop production in New York.

Justin Riccobono, a trained horticulturalist, began contemplating where hops are grown as he sipped a craft beer at a local spot back in 2011. “They had these old vintage hop farm pictures. I was extremely interested—I

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was never exposed to the hop plant at all,” he admits.

Searching local farms yielded nothing, but a call from his friend Carmine Istvan, who was in the process of acquiring Eastern View Nursery, in Lagrangeville, sparked a flame. “We talked about how can we be different—Justin mentioned hops,” Istvan recalls. His interest piqued, Istvan put his team to work intensively studying all the aspects of hop production. New York’s Farm Brewery Bill of 2012 incentivized the use of local ingredients by local breweries, so in 2013, with Riccobono working as farm director, Istvan planted the first hills (bines, in hop jargon) at Dutchess Hops. In 2014, they sold hops from three of the four acres they had planted, becoming the first commercial hopyard in New York in decades.

Dutchess Hops was the first step toward the revitalization of this once-prosperous industry. The recent proliferation of breweries in the region only amplifies the local demand—a modest craft brewery could easily use 4,000 pounds of hops per year (in 2014, Dutchess Hops harvested a scant 100 pounds). “We probably need 250 acres in order to satisfy 50 percent of the usage in the Hudson Valley alone, not to mention the 50 breweries in New York City,” Riccobono notes. The arithmetic spurred him to establish Hudson Valley Hops, a one-stop shop for growers that offers everything from consultation, procurement and management, to connecting farms with breweries and, eventually, processing. “We had a lot of farmers come up to us very excited about getting into the business,” Riccobono says. “Hudson Valley Hops was created to bring everybody together.”

Using plants from Hudson Valley Hops and working closely with the Cornell Cooperative Extension, Dennis Nesel, of Germantown Beer Farm, took the plunge and established a hopyard. “We planted a small area—not quite one acre,” Nesel explains. Initially focused on Cascade hops, Nesel decided to grow other organic grains as well, and established the first commercial beer malt house in Dutchess County. “In the past, grains had to be sent to Massachusetts to be malted, and then [shipped] back,” he stresses.

HUDSON VALLEY HOPTEMBER HARVEST FEST September 12 Dutchess Hops, Lagrangeville This hops festival will include a variety of local beers, food and music. Premieres of hop-infused treats and brand-new beers from Hudson Valley Ribfest winners, Obercreek Farm, Mill House Brewing Company, Sprout Creek Farm and more. For more information, visit dutchesshops.com.

There’s more beer fun to be had around the region, as local breweries, restaurants, bars and retail stores celebrate Hudson Valley Craft Beer Week, Sept. 11–20.

Details at hvcbw.org.

a hop vocabulary HOPS The female flowers of the hop plant used to flavor and as a preservative in beer.

ALPHA ACID One of two types of acids found in hops, desired for the bitterness they bring to beer.

BETA ACID The second of two types of acids found in hops, known for contributing aromatics to beer.

BITTERING HOP Can refer to specific hops known for their bitterness, but also to hop additions made early in the boiling process to extract more bitterness.

AROMATIC HOP Can refer to specific hops known for their aromatic properties, but also to hop additions made late in the boiling process to preserve more of the aroma.

IBU International Bittering Units, a measure of the bitter elements in beer (the higher the number the more bitterness present).

HOPYARD The area in which hops grow, like a vineyard.

BINES The individual stems or shoots of the hop plant that are trained nearly 20 feet in the air.

WET HOPPING The practice of adding fresh, undried hops (wet hops) during the brewing process to add distinctive aromas and flavors.

DRY HOPPING The practice of adding dried hops later in the brewing process to emphasize their aromatic properties rather than their bitterness.

OAST HOUSE A building in which freshly harvested hops are dried, also called a hop kiln.

So far, the fruits of Nesel’s efforts have been positive— he and other growers are surprised at the robustness of his plants, as well as the distinct character of his hops.

“Cascade [hops] are grown in the Pacific Northwest,” Nesel remarks, “but when you taste Hudson Valley Cascade, you taste our ground, our water. It’s very different.”

Hop plants need at least four years to reach maturity, producing cones that possess the punchy bitterness desired by hopheads. With just a few years in the ground, local hops are still developing their distinctive “character.”

Brewers notice differences as well, and they choose specific hops for use in specific types of beer.

North River Hops and Brewing, in Wappingers Falls, is among the area breweries that purchased local hops last year. Tucked into a shopping plaza, the taproom offers a rotating selection of seven to 10 beers. Brandin and Nicki Stabell opened the brewery last fall, the culmination of a process initiated in 2012 by Brandin and his father-in-law.

(The brewery, owned by the Stabells and Nicki’s parents, Kevin and Felicia Fischetti, takes its name from an old term for the Hudson River.) “ ’Local’ is important to us,” Nicki says, noting that the brewery works closely with many Hudson Valley vendors to produce unique brews: a tea beer (using leaves from Harney & Sons in Millerton); a cider beer (with fruit from Migliorelli Farm in Red Hook); and a coffee beer (with beans from Tas Kafé in Beacon).

After purchasing 40 pounds of Cascade hops from Obercreek Farm, Nicki says they found the hop’s alpha acids, which create bitterness, on the low side, so North River used them as a “finishing” hop, focusing squarely on their aromatic properties and allowing for a distinct expression. “You can taste the freshness,” she says, adding, “It’s a lot of fun to show the hop variance to the public.”

In the works is an all-New York State beer for the fall, as well as one or two “wet-hopped” beers. (Typically, hops are dried, packaged, stored and shipped at specific low temperatures, which helps preserve some of the freshness even after drying. Hops may be pelletized, creating an even longer shelf life. As the name implies, the hops used in wet-hopped beers are still fresh, not dried or processed, and their flavors are more delicate and vibrant. But these nuanced aromas and flavors are fleeting, so wet-hopped beers are seasonal offerings that require a quick turnaround from harvest to brewing—ideally less than 24 hours—to truly highlight the character of the fresh hops.)

Back at Mill House Brewing Company, brewmasters Jamie Bishop and Larry Stock found immediate success with their beers, which range from a light German-style pilsner to dark, malty stouts. Bishop and Stock also use local hops in their wet-hopped or “harvest” brews. “It’s as if you took a hop cone and just smelled it. That’s what you’re getting in the beer—that raw hop flavor and aroma,” Bishop notes. “And that’s what hopheads want.”

Some local growers are planning to develop drying facilities (called oast houses) and processing techniques that will enable them to take the next step with local brewers. “If they had [processed hops], they wouldn’t be

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hop

brews

BULL AND BARREL BREW PUB 988 Rt 22, Brewster (845) 278-2855; bullandbarrelbrewpub.com Black Magic Pale Ale

CHATHAM BREWING 59 Main St, Chatham (518) 697-0202; chathambrewing.com The Farmer’s Daughter / Hop Crop IPA / Local Hero

CROSSROADS BREWING 21 2nd St, Athens (518) 945-2337; crossroadsbrewingco.com Brick Row Red Ale / Hammerstone Pale Ale

FROM THE GROUND BREWERY 245 Guski Rd, Red Hook (845) 309-8100; fromthegroundbrewery.com American Pale Ale / Belgian Dubbel Bar and Chain Stout / Farmhouse Red Ale Saison

MILL HOUSE BREWING COMPANY 289 Mill St, Poughkeepsie (845) 485-2739; millhousebrewing.com PK Harvest Pale Ale

NORTH RIVER HOPS AND BREWING 1571 Rt 9, Wappingers Falls (845) 297-2190; northriverbrews.com Paddle Steamer Pale Ale / Stout

able to grow enough of them,” Bishop says. “They won’t have a problem selling [hops] once they start drying it properly, packaging, and getting it to the brewer. I’d like to see these guys get out of that comfort zone and get into some breeding with Cornell—which they’re doing— so that we have a Dutchess signature hop, a New York State hop, that really identifies this area and becomes our flagship hop. Not only will people want it here, but people from the West Coast will say, ‘You gotta get this Dutchess hop.’ That’s the pinnacle.”

In the meantime, the rewards are evident in the glasses and the taps, and the future is promising. “It puts a smile on my face every day,” Dutchess Hops’ Istvan says, “because when we put this together it was something new, but it was something old. It’s this ‘farm-to-pint’ experience—it’s something fresh, something local. It just doesn’t get any better than that.”

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PLAN BEE FARM BREWERY Poughkeepsie (765) 307-8589; planbeefarmbrewery.com Amour Strawberry Sour / Bouquet Sour / Comb Sour Coppersea, a collaboration with the Ulster County distillery / Pickle Sour

THE ROSCOE NY BEER COMPANY 145 Rockland Rd, Roscoe (607) 290-5002; roscoebeercompany.com Eagle IPA / Home Grown Hops Harvest Ale / Mild Wild

WESTTOWN BREW WORKS 236 Schefflers Rd, Athens westtownbrewworks.com Bad Archaeology / Farmhand Ale

canterbury 67_Layout 1 8/28/14 2:04 PM Page 1

CANTERBURY BROOK INN ZAGAT RATED “EXTRAORDINARY”

Swiss Continental Cuisine $18.95 3-Course Dinner Tues–Thur

Seasonal Fare • Cheese Fondue Available 331 Main Street, Cornwall NY (845) 534-9658 www.canterburybrookinn.com

HANS AND KIM BAUMANN, HOSTS

RESERVATIONS SUGGESTED

Photo Credit: Meredith Heuer

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Farmers & other folks PORTRAITS FROM THE VALLEY TABLE

Photographs

by Jerry Novesky The Valley Table Gallery 380 Main St, Beacon Mon–Fri, 9–5 (845) 765-2600 through September 30 Presented by The Valley Table: The magazine of Hudson Valley farms, food and cuisine.

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We Start Fresh Every Day!

MADE FRESH DAILY AT ALL LOCATIONS NEWBURGH

路

MIDDLETOWN

路

CENTRAL VALLEY

路

POUGHKEEPSIE

cosimosrestaurantgroup.com

INDEX TO ADVERTISERS

PAGE 73 Ace Endico / aceendico.com 1 Adams Fairacre Farms / adamsfarms.com 74 Admiration Foods / admirationfoods.com 24 Al Fresco / 845.869.3600 87 Angelina’s / 845.265.7078 42 Apple Bin Farm Market / 845.339.7229 / theapplebinfarmmarket.com 10 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com 94 Barb’s Butchery / 845.831.8050 / barbsbutchery.com 87 Beacon Bread Company / 845.838.2867 24 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com 33 Beacon Pantry / 845.440.8923 / beaconpantry.com 32 Bethel Woods Center for the Arts / 866.781.2922 / bethelwoodscenter.org 4 Blu Pointe / 845.568.0100 / blu-pointe.com 32 Bluestone Bistro / 845.462.1100 / bluestonebistrony.com 32 Broken Bow Brewery / 914.268.0900 / brokenbowbrewery.com 47 Brother’s Trattoria / 845.838.3300 / brotherstrattoria.com 26 Brotherhood Winery / 845.496.3661 / brotherhood-winery.com 25 Buttermilk Falls Inn & Spa / 845.795.1310 / buttermilkfallsinn.com 81 Café Amarcord / 845.440.0050 / cafeamarcord.com 95 Café Mio / 845.255.4949 / miogardiner.com 81 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com 90 Cathryn’s Tuscan Grill / 845.265.5582 / tuscangrill.com 12 Clock Tower Grill / 845.582.0574 / clocktowergrill.com 41 Coach Farm / 518.398.5325 / coachfarm.com C4, 83 Cosimo’s / cosimosrestaurantgroup.com 61 Craft 47 / 845.360.5253 / craft47.com 14 Crave Restaurant & Lounge / 845.452.3501 / craverestaurantandlounge.com 36 Crown Maple at Madava Farms / crownmaple.com 66 Culinary Institute of America / 845.471.6608 / ciarestaurants.com C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com 82 Dennings Point Distillery / denningspointdistillery.com 81 Dish Bistro & Wine Bar / 845.621.3474 / dishmahopac.com 62 Dutchess Tourism / 800.445.3131 / dutchesstourism.com 81 Ella’s Bellas / 845.765.8502 / ellasbellasbeacon.com 13 Ethan Allen / 845.565.6000 / ethanallen.com 40 Fishkill Farms / 845.897.4377 / fishkillfarms.com 2 Fresh Company / 845.424.8204 / freshcompany.net 25 Frida’s Bakery & Cafe / 845.795.5550 / fridasbakeryny.com 47 Frogmore Tavern / 845.802.0883 / frogmoretavern.com 31 Garrison, The / 845.424.3604 / thegarrison.com 72 Glynwood / glynwood.org 92 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com 41 Gossett’s Farmers’ Market / 914.763.3001 / gossettbrothersnursery.com 46 Gourmet to Go / 845.677.5400 / gourmettogony.com 33 Green Meadow Waldorf School / 845.356.2514 / gmws.com 41 Hahn Farm / 845.266.3680 7 Half Moon / 914.693.4130 / halfmoonhudson.com C2 Harvest on Hudson / 914.478.2800 / harvesthudson.com 37 Harvest Spirits / 518.253.5917 / harvestspirits.com 36 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org 62 HealthQuest / 800.421.1220 / health-quest.org 40 Hemlock Hill / 914.737.2810 / hemlockhillfarm.com 3 Hop, The / 845.440.8676 / thehopbeacon.com 25 Hudson House River Inn / 845.265.9355 / hudsonhouseinn.com 25 Hudson’s Ribs & Fish / 845.297.5002 / hudsonsribsandfish.com 94 Hudson Street Cafe / 845.534.2450 / hudsonstreetcafe.com 31 Hudson Valley Bounty / hudsonvalleybounty.com 39 Hudson Valley Fresh / hudsonvalleyfresh.com 41 Hudson Valley Sausage Company / 845.691.9312 92 Hyde Park Brewing Company / 845.229.8277 / hydeparkbrewing.com 10 Il Barilotto / 845.897.4300 / ilbarilottorestaurant.com 46 Il Portico / 845.365.2100 / ilportico.com 67 Irving Farm Coffee Roasters / irvingfarm.com 95 J&J Gourmet / 845.758.9030 / jandjgourmet.com 40 Jones Farm / 845.534.4445 / jonesfarminc.com

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PAGE 46 Joseph’s Steakhouse / 845.473.2333 / josephs-steakhouse.com 31 Le Express / 845.849.3365 / lexpresshv.com 60 Leo’s Ristorante & Bar / leospizzeria.com 40 Love Apple Farm / 518.828.5048 / loveapplefarm.com 41 Lowland Farm / 212.867.6376 / lowlandfarm.com 73 M&T Bank / mtb.com 31 Main Course / 845.255.2600 / maincoursecatering.com 71 Manhattan Beer Distributors / 718.292.9300 / manhattanbeer.com 95 Maybelle’s / maybellesny.com 42 McEnroe Farm Market / 518.789.4191 / mcenroeorganicfarm.com 62 Metro-North / mta.info/mnr 14 Mid Valley Wine & Liquor / 845.562.1070 / midvalleywine.com 82 Mill Restaurant & Bar, The / 845.204.9083 / millpk.com 91 Mill House Brewing Company / 845.485.BREW / millhousebrewing.com 13 Mohegan Lake Audi / 914.528.8076 / moheganlakeaudi.com 23 Mother Earth’s / motherearthstorehouse.com 2 N&S Supply / nssupply.com 34 New York Apple Association / nyapplecountry.com 61 Nina / 845.344.6800 / nina-restaurant.com 85 Ole Savannah Southern Table & Bar / 845.331.4283 / olesavannah.com 23 Orange County Cornell Cooperative Extension / cceorangecounty.org 39 Orange County Distillery / 845.651.2929 / orangecountydistillery.com C3 Palace Diner / 845.473.1576 / thepalacediner.com 68 Pamal Broadcasting / pamal.com 38 Peekskill Farmers’ Market / 914.737.2780 / peekskillfarmersmarket.com 37 Pine Bush Farmers’ Market / pinebushfarmersmarket.com 95 Porco Cafe Fresh / 845.337.3487 82 Poughkeepsie Ice House / 845.232.5783 / pkicehouse.com 42 Prospect Hill Orchards / 845.795.2383 / prospecthillorchards.com 39 Quattro’s Poultry Farm & Market / 845.635.2018 86 Red Barn Produce / 845.691.7428 C3 Red Line Diner / 845.765.8401 / dineatredline.com 88 Restaurant 1915 / 845.786.2731 x.1915 85 RiverMarket Bar & Kitchen / 914.631.3100 / rivermarketbarandkitchen.com 22 Riverview Restaurant / 845.265.4778 / riverdining.com 46 Roundhouse, The / 845.765.8369 33 Samaki, Inc. / 845.858.1012 / samakismokedfish.com 40 Saunderskill Farms / 845.626.CORN / saunderskill.com 90 Schatzi’s Pub & Bier Garden / 845.454.1179 / schatzispubpk.com 26 Shawangunk Wine Trail / gunkswine.com 42 Soons Orchards / 845.374.5471 / soonsorchards.com 95 Sour Kraut / 845.358.3122 / sour-kraut.com 42 Sprout Creek Farm / 845.485.8438 / sproutcreekfarm.org 37 Stoutridge Vineyard / 845.236.7620 / stoutridge.com 11 Sullivan County Visitors Association / 800.882.CATS / scva.net 61 Sunflower Natural Foods Market / 845.679.5361 / sunflowernatural.com C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com 40 TasteNY Store at Todd Hill / 845.849.0247 89 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com 60 Thyme / 914.788.8700 / thymerestaurant.net 87 Tito Santana Taqueria / 845.765.2530 69 Ulster County Tourism / 845.340.3566 / ulstercountyalive.com 94 Village Tea Room / 845.255.3434 / thevillagetearoom.com 9 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com 61 Warwick Valley Winery & Distillery / wvwinery.com 38 Weed Orchards & Winery / 845.236.2684 / thewineryatweedorchards.com 60 West Main Bar & Kitchen / 845.297.0510 / westmainkitchenandbar.com 72 Westchester County Tourism / 800.833.9282 / westchestertourism.com 42 Whitecliff Vineyard / 845.255.4613 / whitecliffwine.com 60 Wildfire Grill / 845.457.3770 3 Williams Lumber & Home Center / 845.876.WOOD / williamslumber.com 93 WKZE / wkze.com 2 Would, The / 845.691.9883 / thewould.com 12 Xaviar’s at Piermont / 845.359.7007 / xaviars.com 22 Yankee, The / theyankeebbq.com

Historic Rondout

Waterfront Dining

Authentic Barbecue & Comfort Food with a Modern Twist

OleSavannah.com | 845-331-4283 100 Rondout L anding, Kingston, New York

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DIRECTORY

ART

Newburgh Art Supply 5 Grand St, Newburgh (845) 561-5552; newburghartsupply.com Mon–Thu 10–6; Fri 11–7; Sat 10–6 (last Saturdays open until 8); 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 the fifth annual Newburgh Open Studios, Sept. 26 and 27! newburghopenstudios.org AUTO

Mohegan Lake Audi Rt 6, Mohegan Lake (914) 528-8076; moheganlakeaudi.com Authorized Audi & Volkswagen retailer.

Why buy anywhere else?

B A K E R I E S

The Alternative Baker 407 Main St, Rosendale (845) 658-3355; lemoncakes.com

Open 7am Thu–Mon; closed Tue & Wed Handmade all-butter small-batch baked goods has been our standard and promise for twenty years employing only scratchbaked methods (no mixes or anything not raised by farmers). We also offer gluten-free and other allergy-friendly options, plus made-to-order sandwiches for breakfast, lunch or a light supper. An array of coffee and tea, artisanal drinks, plus our award-winning Belgian hot chocolate.

On offer are Harney & Sons teas and the valley’s best coffee from JB Peel—both hot and iced. Special-occasion cakes made to order and seasonal dessert items change through the year. Also offering unique wedding cakes for a lifetime’s treasure.

All “worth a detour,” says The New York Times. Truly “Where Taste is Everything!”

Ella’s Bellas 418–420 Main St, Beacon (845) 765-8502 Mon & Wed 8–5; Thu–Sat 8–7; Sun 9–4; closed Tue Ella’s Bellas believes that an indulgence should taste like an indulgence regardless 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: Wed & Thu 5–8; Fri & Sat 1–10; Sun 1–5 Growler fill hours: Mon & Tues 1–5; Wed, Thu & Sun 1–8; Fri & Sat 1–10 Convenient to the Crestwood Metro-North train station, this brewery produces a rich Broken Heart Stout, a light Marbledale American Pale Ale (made with Americangrown 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 3 and 6.

Hyde Park Brewing Co. 4076 Albany Post Rd, Hyde Park (845) 229-8277; hydeparkbrewing.com Mon & Tue 4–10; Wed & Thu 11–10; Fri & Sat 11–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 ingredients, because great food is the spark that ignites a convivial gathering. 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.

Gourmet to Go (845) 677-5400; gourmettogony.com Since 1992, a full-service off-premise caterer offering a wide range of locations. Our fine reputation is based on years of consistency and superb service.

We specialize in weddings, corporate events, cocktail parties, holiday parties, outdoor barbecues and even boxed lunches. Creative cuisine, exceptional presentation and professional service, taking every event from start to finish flawlessly.

Wholesale Fruit & Produce

Where quality rules, local comes first, and taste matters 217 UPPER NORTH ROAD, HIGH LAND 86

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FAX 845.691.7468

J&J Gourmet 1 E Market St, Red Hook (845) 758-9030; jandjgourmet.com Mon–Fri 7–5; Sat 8–4:30; Sun 9–4 Serving Red Hook, Rhinebeck, Poughkeepsie, Hyde Park and surrounding areas in Dutchess County, J&J offers high-quality and precise catering prepared with the freshest ingredients from local farmers and specialty food producers.

Main Course 175 Main St, New Paltz (845) 255-2650; maincoursecatering.com Sensational food. Spectacular presentation. 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.

C O F F E E

D I S T I L L E R I E S

G O L F

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 Open Fri–Sun Denning’s Point Distillery crafts the finest artisanal spirits available including Viskill Vodka, Beacon American Whiskey and Denning’s White Rye Whiskey. We choose only the highest quality grains from New York state farms and strive to create classic spirits of unique character and depth in our unique, urban production space.

Garrison Golf Club 2015 Rt 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.

D I N E R S

Orange County Distillery 19B Maloney Ln, Goshen orangecountydistillery.com Thu–Sun noon–5; closed Mon–Wed A farm distillery focusing on quality not quantity, producing true farm-to-bottle spirits, from growing to distilling to bottling.

H O M E

Daily Planet 1202 Rt 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com Palace Diner 194 Washington St, Poughkeepsie (845) 473-1576; thepalacediner.com Red Line Diner 588 Rt 9, Fishkill (845) 765-8401; dineatredline.com Table Talk Diner 2521 C South Rd (Rt 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com

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EDUCATION

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.

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

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

N&S Supply, Inc. 205 Old Rt 9, Fishkill (845) 896-6291; nssupply.com Your one-stop resource for all plumbing, heating and HVAC needs.

Great Kitchens

with many great flavors

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

COMPANY BAKERY AND BISTRO

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

BY FOR OUR ALL-DAY BREAKFAST

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

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

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

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

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

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Williams Lumber 6760 Rt 9, Rhinebeck (845) 876-9663 34 Blommer Rd, Tannersvile (518) 589-5200 2424 Rt 44, Pleasant Valley (845) 605-3520 908 Rt 82, Hopewell Junction (845) 221-2751 9-11 E Market St, Red Hook (845) 758-5615 317 Kyserike Rd, High Falls (845) 687-7676 3679 Rt 9, Hudson (518) 851-3641 4246 Albany Post Rd, Hyde Park (845) 698-1004 williamslumber.com The largest independent home center in the area.

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 chocolates, 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 Sat & Sun 11–5 Madava Farms is home to sustainably made Crown Maple maple syrup.

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

Open most weekends for tours, tastings and special events.

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, pocketknives and woodcarving tools. We stock the largest selection of name-brand cutlery in the region at prices well below retail. Knife sets, knife blocks and carving boards. Professional knife sharpening while you wait.

M A R K E T S

Adams Fairacre Farms 1560 Ulster Ave, Kingston (845) 336-6300 1240 Rt 300, Newburgh (845) 569-0303 765 Dutchess Tnpk, Poughkeepsie (845) 454-4330 160 Old Post Rd, Wappinger (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 Tue– Sat; 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 Pantry features more than 50 varieties

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Hudson Valley Sausage Company 85 Vineyard Ave, Highland (845) 691-9312 Fri noon–6; Sat 9–5; Sun 10–2 All meats processed in-house. Local pork, fresh-cut or dry-aged beef, smoked and fresh hams, cured and smoked meats, charcuterie. Many varieties of Italian and German sausage.

Sausage-making classes. Traditional and 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–Thu, Sat 11–9; Fri 11–10; 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–Thu, 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 Open Mon, Wed, Thu, Sat 10–7; Fri 10–8; Sun 11–7; 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.

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. Open since 2005, proprietors L.T. and Kitty Sherpa are dedicated to serving the Hudson

Valley with a complete selection of products that are good for you and good for the planet, including an extensive alternative health 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 produce, organic milk, cheeses and eggs, a wide range of bulk organic grains and nuts, non-irradiated herbs and spices, plus vitamins, homeopathic and 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; closed Sun Fresh pasta made locally using only the finest ingredients. Large variety of ravioli (including vegan), tortellini, pastas and sauces. We deliver our product to fine restaurants, gourmet shops and caterers throughout the Hudson Valley. Call for product list and samples. Located on Rt. 28 West between Kingston and Woodstock.

R E S T A U R A N T S

Al Fresco 1036 Main St, Fishkill (845) 896-3600 Mon–Sat 11–10; Sun 4–10 There are many good Italian restaurants in the Hudson Valley. Al Fresco stands out for authentic Italian with healthy and traditional family recipes using fresh meat, seafood and produce from local farmers.

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 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.

restaurant | bistro | bar

Beacon Bread Company 193 Main St, Beacon (845) 838-2867; beaconbread.com Daily 7–5 Come in and enjoy our made-from-scratch food. Drop by for our all-day breakfast.

Bluestone Bistro 10 IBM Rd, Poughkeepsie (845) 462-1100 Mon–Thu 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.

Blu Pointe 120 Front St, Newburgh (845) 568-0100; blu-pointe.com Mon–Thu 11:30–10; Fri & Sat 11:30– 11; Sun brunch 11–2; Sun dinner 2–9 With something for everyone, this restaurant on the Hudson River features a farm-to-table menu offering fresh seafood and prime rib, a raw bar station, local craft beers and spirits and an outside, riverside bar with live music.

Brother’s Trattoria 465 Main St, Beacon (845) 838-3300; brotherstrattoria.com Lunch daily 11–3; dinner daily 4–10 Tuscan charm and Northern Italian cuisine in the heart of Beacon’s bustling Main Street.

Café Amarcord 276 Main St, Beacon (845) 440-0050; cafeamarcord.com Tue–Thu noon–10; Fri & Sat noon–11; Sun noon–9; closed Mon Creative New American cuisine with Italian undertones, served in a warm atmosphere. Enjoy an artisanal cocktail at the onyx bar before having dinner in the bistro-style dining room or on our Main Street terrace. Bring colleagues for a casual lunch, or a date for a romantic night out.

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 sept

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Café 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.

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ROTATING GERMAN & CRAFT BEER TAPS

ALONG WITH GERMAN AND AMERICAN INSPIRED PUB FOOD

SCHATZI’S PUB & BIER GARDEN

202 Main Street, Poughkeepsie · 845-454-1179 · schatzispubpk.com 90

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Canterbury Brook Inn 331 Main St, Cornwall (845) 534-9658; canterburybrookinn.com Tue–Thu 5–9; Fri & Sat 5–9:30 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 Street 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 and grappa sauce; and grilled partridge with blackberries, pearl onions, and pancetta with a red wine sauce.

Reasonably priced wines. Small private party room is a memorable, festive Tuscan accent.

Clock Tower Grill Kitchen & Bar 512 Clock Tower Dr, Brewster (845) 582-0574; clocktowergrill.com Lunch Tue–Fri; dinner Tue–Sun noon–9 Set in a renovated barn, the atmosphere is casual yet sophisticated; the menu “rustic American” with many ingredients drawn from area farms.

Cosimo’s Restaurant Group Cosimo’s On Union 1217 Rt 300, Newburgh (845) 567-1556; fax (845) 567-9246 Cosimo’s Middletown 620 Rt 211 East, Middletown (845) 692-3242 Cosimo’s Poughkeepsie 120 Delafield St, Poughkeepsie (845) 485-7172 Cosimo’s Woodbury Rt 32, Central Valley (845) 928-5222 cosimosrestaurantgroup.com Lunch & dinner daily Casual trattoria-style dining with some of the world’s best wines. Old-style Italian cuisine with a New World twist.

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

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

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

The Culinary Institute of America 1946 Campus Dr (off Rt 9), Hyde Park (845) 471-6608; ciachef.edu/restaurants The world’s 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; RistoranteCaterina 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 special menu that changes daily, guests delight in a unique experience every time they dine.

Frida’s Bakery & Cafe 26 Main St, Milton (845) 795-5550; fridasbakeryny.com Daily 7–7 An extension of Buttermilk Falls Inn & Spa, Frida’s offers artisan breads, pastries and coffees as well as housemade breakfast and lunch options.

Frogmore Tavern 63 North Front St, Kingston (845) 802-0883 Sun 11–9; Mon–Thu noon–10; Fri & Sat noon–11 or later We are a tavern nestled in the neighborhood of uptown Kingston specializing in gastropub 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 Friday and Saturday.

Gino’s Restaurant 1671 Rt 9, Wappingers Falls (845) 297-8061; ginoswappingers.com Tue–Thu 11:30–9; Fri & Sat 11:30–10; Sun 1–9; closed Mon Serving the Hudson Valley since 1984.

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

Catering on- and off-premise.

Half Moon 1 High St, Dobbs Ferry (914) 693-4130; harvest2000.com Lunch Mon–Fri 11:45–3; dinner Mon– Thu 5:30–10, Fri 5:30–11, Sat 5–11, Sun 4–9; brunch Sun 11:45–2:30 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.

Harvest-on-Hudson 1 River St, Hastings-on-Hudson (914) 478-2800; harvest2000.com Lunch Mon–Fri 11:45–2:30; dinner Mon–Thu 5:30–10, Fri 5:30– 11, Sat 5–11, Sun 4–9 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.

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.

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

Hudson House River Inn 2 Main St, Cold Spring (845) 265-9355; hudsonhouseinn.com Lunch Wed–Sat 11:30–3:30; dinner Wed & Thu 5–9; dinner Fri & Sat 5–10; brunch Sun 11:30–3:30; dinner Sun 4:30–9

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 bellinis in town.

CeleBrAtiNg HuDSoN VAlleY FooD, FArMS, & Beer

Hudson’s Ribs & Fish 1099 Rt 9, Fishkill (845) 297-5002; hudsonsribsandfish.com Mon–Thu 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 popovers with strawberry butter are a house specialty! Award-winning wine list and outrageous martini menu.

Private party accommodations for groups 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.

Il Barilotto 1113 Main St, Fishkill (845) 897-4300; ilbarilottorestaurant.com Lunch & dinner Mon–Sat; closed Sun 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.

Il Portico 89 Main St, Tappan (845) 365-2100; ilportico.com Lunch Tue–Sun noon–2:30; dinner 5–9:30 Part of the historic hamlet of Tappan.

Classic Italian fare served in a classy, relaxed atmosphere.

Joseph’s Steakhouse 728 Violet Ave (Rt 9G), Hyde Park (845) 473-2333; josephs-steakhouse.com Mon–Thu 4–9; Fri & Sat noon–10; Sun 12-course brunch; Sun dinner 3–8 Located next to Val-Kill, Eleanor Roosevelt National Historic Site. The Steakhouse for dinner, The Tea Room for lunch and banquet room for dinner shows and private parties.

845.485.BREW 289 Mill Street, PougHkeePSie

www.MillHouseBrewing.com

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COME SEE WHAT’S ON TAP! THE BEST

L I VIEC!

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.

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our ht for y esday nigwing Compan RY Wedn Bre n us EVE a Hyde Park d running! an ue, Please joi and Rev 12 years Blues Jamture for over fix

Craft Beers

Vegetarian Selections

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

Fall Favorites

Located Across from the FDR Library and Museum

4076 Albany Post Road • Hyde Park, NY 845-229-TAPS (8277) www.hydeparkbrewing.com

Maybelle’s 355 Main St, Catskill (518) 719-1800; maybellesny.com Breakfast and lunch Mon–Thu 9–3; dinner 6–10; closed Tue & Wed Sister restaurant to Another Fork in the Road in Milan. Stop in for casual New American cuisine in the heart of Catskill, NY. The Mill 46 Vassar Rd, Poughkeepsie (845) 204-9083; millpk.com Executive chef and 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, with casual, yet professional 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 New York City–trained chef Franz Brendle brings an elegant flair to classic American cuisine. Features include filet mignon Roquefort, shrimp asparagus risotto and seafood specials.

Nice selection of wines in various price ranges. Friendly staff, cozy décor.

Hearty Sun brunch.

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Ole Savannah Southern Table & Bar 100 Rondout Landing, Kingston (845) 331-4283; olesavannah.com Mon 4–10; Tues–Sat 11:30–10; Sun noon–9 Celebrating the fresh and inspired cooking and culture of the American South, Ole Savannah offers an inventive twist on classic Southern cuisine, from falloff-the bone barbecue, fried chicken and pecan pie to great bourbon and craft beer.

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; Thu–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.

Restaurant 1915 55 Hessian Dr, Bear Mountain (845) 786-2731 ext. 1915; visitbearmountain.com Thu–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 Metro-North station.

Riverview Restaurant 45 Fair St, Cold Spring (845) 265-4778; riverdining.com Lunch Tue–Fri noon–2:30; Sat noon–4; dinner Tue–Fri 5:30–9:30; Sat 5–10; Sun noon–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 gastropub fare. It houses 15 tap lines and is home to a gorgeous outdoor beer garden. You’ll find all your drink and eat needs at this casual Poughkeepsie gem.

Sour Kraut 118 Main St, Nyack (845) 358-3122; sour-kraut.com Sun–Thu 11:30–10; Fri & Sat 11:30–11 An authentic fine German restaurant in the heart of Nyack. Featuring a variety of homemade German fare, a cozy atmosphere and music.

Tavern At Highlands 955 Rt 9D, Garrison (845) 424-3254 ext. 16; highlandscountryclub.net Dinner Thu–Sat; midday menu Sat & Sun Refined farm-to-table comfort food, a great New York artisanal beer list and expanded wine selections make this a favorite among locals. Multiple fireplaces, wide plank floors and family-style tables provide a warm, inviting spot. The outdoor custom-built firepit allows diners to enjoy its blazing warmth, stargazing and conversation.The enclosed south veranda is open for cocktails and dining.

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 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 Heights (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 masterfully 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) 765-2530; tacosantana.com Daily 11–9 Tito Santana Taqueria offers a fresh twist on Mexican food. Fish tacos to falafel press, as well as great vegan fare.

Valley at the Garrison 2015 Rt 9, Garrison (845) 424-3604; thegarrison.com/restaurants Valley: Dinner Thu–Sun 5–9; midday menu Sat & Sun 11:30–2:30 Terrace: Mon–Thu 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. Terrace Grill, a casual dining venue, supplies guests with muffins and morning items, as well as burgers, salads and light fare all day.

The Village Tea Room 10 Plattekill Ave, New Paltz (845) 255-3434; thevillagetearoom.com Tues–Sun 8–9 The Village Tea Room is a unique gathering place, serving breakfast, lunch and dinner as well as a variety of teas.

Tantalizing cakes and cookies. Organic honey, pot pies and roast chicken.

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 11:30–9; Fri & Sat til midnight A friendly new American-style restaurant in the village of Wappingers Falls.

The menu changes seasonally and displays Mexican, Italian and Asian flavors.

Banquet room seats 50 for events.

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

The Would 120 North Rd, Highland (845) 691-9883; thewould.com Dinner Tue–Sat Dine amid the apple orchards. A long history of warm hospitality and innovative 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.

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Taste what everyone’s talking about

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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 & Sun 10am - 6pm 69 Spring Street, Beacon, NY 12508 845.831.8050 • www.barbsbutchery.com

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

DONNA HAMMOND Executive Chef

Custom Catering

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

THE VILLAGE TEA ROOM BREAKFAST

~ LUNCH ~ AFTERNOON TEA ~ DINNER ~ CATERING

Xaviar’s Restaurant Group Chef-owner Peter Kelly offers his signature service and exceptional cuisine to four 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–Thu 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–Thu 5:30–10; Fri 5–10:30; Sat til 11; Sun til 8; closed Mon X2O Xaviars on the Hudson 71 Water Grant Way, Yonkers (914) 965-1111 Lunch Tue–Fri; dinner Tue–Sun; brunch Sun

N&S Supply, Inc. 205 Old Rt 9, Fishkill (845) 896-6291; nssupply.com Your one-stop resource for all plumbing, heating and 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 hands-free faucets. Six locations: Fishkill, Brewster, Kingston, Catskill, Hudson and Danbury.

T O U R I S M

Samaki, Inc. 62 Jersey Ave, Port Jervis (845) 858-1012 samakismokedfish.com Mon–Thu 7–3; Fri 7–1; Sat & Sun 9-noon Purveyors of fine smoked fish, including organic Irish smoked salmon, whitefish, sable and smoked trout. Handcrafted in small batches since 1983. Available wholesale and retail.

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

Dutchess Tourism (845) 463-4000; dutchesstourism.com Hudson Valley Bounty (518) 432-5360; hudsonvalleybounty.com A project of Hudson Valley Agribusiness Development Corporation, Hudson Valley Bounty strives to support and connect local food and farm business and to educate the community on local farm preservation and the uses of local and regional sustainable products.

Offers searchable online database of local food and beverage resources to plan your visit to the Hudson Valley.

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

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Red Barn Produce 217 Upper North Rd, Highland (845) 691-7428 Full-service, family owned and operated wholesaler servicing restaurants and institutions with a complete selection of fruits and vegetables for 20 years. A proud distributor of local, New York, high-quality produce at competitive prices emphasizing reliable and personal service. Pick-up or delivery available to Dutchess, Columbia, Ulster and Orange counties.

W I N E & S P I R I T S

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

Mid Valley Wine & Liquor 39 N Plank Rd, Newburgh (845) 562-1070; midvalleywine.com Mon–Sat 9–9; Sun noon–6 15,000-square-foot shop with more than 8,600 labels, with a 400-square-foot, climate-controlled room for fine wines.

Tastings Fri evenings and Sat afternoons.

Wine seminars and wine courses are offered periodically. Friendly, knowledgeable staff. UPS shipping.

W H O L E S A L E

W I N E R I E S

Manhattan Beer Distributors (718) 292-9300; manhattanbeer.com 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.

Brotherhood Winery 100 Brotherhood Plaza Dr, Washingtonville (845) 496-3661; brotherhood-winery.com Open daily The oldest winery in the United States celebrates more than 175 years of quality.

Come for a tour of the hand-excavated cellars, taste our award-winning wines, and enjoy a well-paired meal at Vinum Café. Hudson Valley Wine Festival voted our Riesling the Best White Wine.

Shawangunk Wine Trail (845) 256-8456; (845) 291-1927; shawangunkwinetrail.com Nestled between the Shawangunks and the Hudson River, just 60 miles north of NYC is a trail of 14 familyowned 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 New York 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 Daily 11–6 for tastings Food & Wine magazine 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 Café serves lunch and fresh breads on weekends.

Weed Orchards & Winery 43 Mt Zion Rd, Marlboro (845) 236-7848 or (845) 236-2684; thewineryatweedorchards.com Weed Orchards & Winery is a family-run winery with a large selection of New York State wine, hard cider and beer, located on a pick-your-own orchard. Our tasting room is warm and inviting, and our outdoor area provides a beautiful view of the farm and the Marlboro Mountain. Our menu offers high-quality, local, produce-based food selections. Seasonal produce is available to pick starting in August.

Whitecliff Vineyard 331 McKinstry Rd, Gardiner (845) 255-4613; whitecliffwine.com Daily 11:30–5:30; Sat til 6 One of the valley’s largest vineyards boasts beautiful views of the Shawangunk Ridge. Owner/wine maker Michael Migliore produces award-winning wines from European vinifera varietals such as Chardonnay, Cabernet Franc and Riesling, as well as new hybrids. Visit our friendly tasting room. Winery tours by appointment, special events.

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LAST CALL

the winning wine you’ve never heard of

T

HE GOVERNOR ’ S CUP , THE TOP PRIZE in the 2015 New York State Wine & Food Classic, the annual tasting and competition sponsored by the New York State Wine & Grape Foundation, went to Ventosa Winery’s 2011 Lemberger, Estate Grown, which also copped Best Red Wine honors. If you’ve never heard of Lemberger, you’re not alone. Based on an obscure Eastern European grape also known as Blaufränkisch, it was first introduced to American soil in Washington in the late 1970s. “There's not a huge amount of it, but it's growing,” says Jim Trezise, the foundation’s president. “It’s a cool-climate grape, so the Finger Lakes are suited to it. In fact, Cabernet Franc and Lemberger are contending for what’s the best cool-climate red.” The medium-bodied (and mediumpriced) wine has lots of style—smooth and soft but with plenty of earthiness and a touch of tannin to balance. It’s been saddled with a lousy name, but if you can find it, try it.

—VT

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PICK YOUR OWN APPLE PANCAKES 1202 ROUTE 55 LAGRANGEVILLE, NY 12540 T: 845.452.0110 DAILYPLANETDINER.COM OPEN DAILY 6AM-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

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

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COSIMO'S PROUDLY SUPPORTS LOCAL FARMERS