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 83 SEPTEMBER–NOVEMBER 2018 VALLEYTABLE.COM
of Farmers, Chefs and Food...
PLUS: HUDSON VALLEY RESTAURANT WEEK
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• Café & Market • Breakfast, Brunch, Lunch & Dinner •Serving Fine Food, Beer & Wine • European & Local Groceries • Artisanal Cheese & Meat • Prepared Food • Specialty Gift Crates
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Make any occasion a special memory at the award-winning, Equus Restaurant Equus Restaurant is located in the Castle Hotel & Spa in Tarrytown, New York. This fine dining restaurant features menus inspired by local, artisanal farmers in the Hudson Valley region and proudly uses local and organic products.
castlehotelandspa.com | 914.631.1980 400 Benedict Avenue, Tarrytown, NY 10591
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number 83 september–november 2018
13 featured articles 13 in defense of cream
Live in a low-fat, low-calorie world? No cream puffs, no pot de crème, no panna cotta, no chocolate mousse? No thanks. by Alice Gabriel
19 barbara masterson: farmworkers
Most people never see them, much less think of them. We bring you a gallery of portraits of the people who make “eating local” possible.
41 looking back—and forward
In which we ponder the issues, the people, the events and the places we’ve covered over the past 20 years—and what we see ahead.
44 a day at the farm with the leaders
These are the people who know what the food business in the Hudson Valley is really all about. When they speak, we listen.
54 cider craft
It was a long time coming, but hard apple cider may be on its way to becoming the Hudson Valley’s signature beverage. by Timothy Buzinski
59 hudson valley restaurant week
Just when you thought it was safe to start that diet. You wanted it, so you got it—for two weeks at 200 restaurants.
PHOTO BY DAVID HANDSCHUH
departments 8 editor’s letter 28 eating by the season
Can you dig it? by Lesley Rozycki
31 farms, food & markets 2018 U-pick Farms
75 really good stuff 82 index of advertisers 84 directory
recipes
14 Stacked ginger cookies (Alice Gabriel) 15 Crème fraiche (Alice Gabriel) 16 Chocolate whipped cream (Hudson Valley Fresh) 17 Pots de crème (CIA Baking Boot Camp) 27 Parsnip potato puree (Lisa Karvellas / Cedar Lakes Estate)
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EDITORS LETTER
thank you, and you, and you... It seems almost miraculous that a former journalism student turned marketing consultant and a freelance typesetter/copy editor could successfully produce a magazine on a subject no one else was covering and keep it going for two decades. One of the pleasures of looking back over that much time and effort is that you can acknowledge from arm’s length both the hits and the misses, knowing the fact that the magazine survived means there probably were more of the former than the latter. There aren’t enough pages available in this issue to thank the hundreds of people and businesses that over the years have supported and in some way helped sustain The Valley Table. A small group of advisors, including Steven Kolpan and John Novi, helped define our mission early on, and the current Restaurant Week Advisory Board (profiled in this issue beginning on page 44) continues to help keep us on track. The magazine, the organization and certainly Restaurant Week all are better because of their counsel. The raison d’être of this magazine is to encourage as many people as possible to eat local as often as possible. The message struck a chord in many people—it turned out to be the right message at the right time. While some consumers and restaurants were making the effort back in 1998, the idea was not imbedded in the public consciousness like it is today. For helping get the word out, we thank the dozens of writers, photographers, artists and philosophers—amateur and pro—who wanted to be a part of the effort. They are the ones whose knowledge and creativity made the message so compelling and popular. Thanks go to all— from Nava Atlas to Nick Zungoli—and to our employees, past and present, for their dedication. There’s a segment of the population in the Hudson Valley that believes in this magazine, and that’s a good thing, because without their support we would not exist. They are the business owners who, by advertising in these pages, let it be known that they support its purpose and principles. We thank them all openly right here—you can, too, by supporting them, whether you’re shopping for honey at a farmers’ market, looking for a perfect spot for lunch or booking a wedding reception for 200 guests. The Hudson Valley has changed over the past 20 years, both subtly and profoundly. So has this magazine. The editorial in issue 5 (1999), for example, begins, “I’m just a tad superstitious.” The one in issue 82 (2018) begins, “I’m not superstitious.” We’ll keep you posted about further developments. Janet Crawshaw, Publisher Jerry Novesky, Editor
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 valleytable.com hudsonvalleyrestaurantweek.com NUMBER 83 SEPT – NOV 2018 PUBLISHER Janet Crawshaw janetc@valleytable.com EDITOR-IN-CHIEF Jerry Novesky jerryn@valleytable.com Managing Director Jennifer Bannan jennifer@valleytable.com Content Coordinator Lesley Rozycki Marketing Coordinator Marcella Micillo Office Administrator Meghan Merry meghan@valleytable.com Graphic Design & Production Honest Creative Advertising sales@valleytable.com Contributors to this issue Timothy Buzinski David Handschuh Leslie Coons Bostian Lisa Kelsey Eva Deitch Meghan Spiro Alice Gabriel Keith Stewart 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 or visit valleytable.com. COPYRIGHT © 2018, 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
ON THE COVER: PORTRAIT OF KEITH STEWART, FARMER PHOTO BY JERRY NOVESKY
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A Uniquely Fresh Dining Experience
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The friendly cow all red and white I love with all my heart: She gives me cream with all her might, To eat with apple-tart. —Robert Louis Stevenson, “The Cow,” from A Child’s Garden of Verses
T
H E R E I S P E R H A P S N O ODE
by alice gabriel photos by david handschuh
to an edible as succinct as Stevenson’s rhyme about a cow and her cream, and no foodstuff more worthy of the praise. Whipped or clotted, folded into chocolate mousse or squiggled through a pastry tip, cream is nothing less than liquid lusciousness. The tempting “apple-tart” is quaint, but young Americans are more apt to form memories of an icebox cake made with Nabisco Famous Chocolate Wafers and dollops of cream—something that looks like a miniature quonset hut frosted with snow and yields to a spoon in the most wonderful way. In elementary school, kids shake heavy cream in jars until it turns to butter, a sort of miracle to children unaccustomed to knowing where their food comes from.
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But heavy cream has turned from treat to culprit in our low-fat, lactose-intolerant world. The most militant eaters refuse any dish that dares to include cream. Some who deign to use cream dishonor it in the most woeful ways— armed with cans of Reddi-wip®, they deploy perfunctory white carnations that turn a dessert into nothing so much as a prom date. Happily, in the Hudson Valley, a proud tradition of dairy farming assures an abundant supply of superior cream. Prize-winning family farms with pampered herds of Jerseys and Guernseys (breeds that produce milk with the highest butterfat content) employ a host of best practices to give us cream that makes ultra-pasteurized supermarket products pale by comparison. Just a little bit of cream goes a long way, in fact—a mere tablespoon can have a Cinderella effect on mundane oatmeal or humble scrambled eggs. Aware of diners’ doubts regarding cream and its calories, many chefs and cooks take a conservative approach. “We use only enough cream to create texture, color, mouthfeel,” says Jason Potanovich, assistant professor at the Culinary Institute of America in Hyde Park and chef at the CIA’s Bocuse Restaurant. Sautéed chicken breast with morel sauce is a perennial favorite on the menu and was a signature dish of the late French chef Paul Bocuse, for whom the restaurant is named. The sauce, a classic velouté laced with madeira and cognac, is finished with “just a touch of cream.” In the fall and winter months, the kitchen crew at Bocuse gives the royal treatment to frost-resistant vegetables like turnips, winter squash and sweet potatoes. “We sweat them in butter and submerge them in cream— equal parts vegetables and cream—then simmer them until they’re tender,” Potanovich notes. “We strain off the cream, then add a little of it back into the purée. Cream just makes things a bit more complex.” (The dessert roster at Bocuse is less restrained: Cream enriches panna cotta, chocolate mousse, pot de crème, crème brûlée, diplomat cream, rocher glacé, cheesecake and various ice creams.) In her classic French Country Cooking (1951), Elizabeth David, the sometimes imperious British doyenne of cookery, warns of using too much cream. “Have some regard for the digestions of others even if your own
Happily, in the Hudson Valley, a proud tradition of dairy farming assures an abundant supply of superior cream. resembles that of the ostrich,” she writes. “A sole cooked in a rich sauce of cream and mushrooms must be followed by a dish of entirely different aspect such as a roasted partridge or a grilled tournedos, cold ham, jellied beef or a terrine of duck. It must not be preceded by a creamy mushroom soup, nor followed by chicken cooked in a cream sauce.”
Stacked Ginger Cookies ALICE GABRIEL Ingredients 1 box Anna’s Swedish Ginger Thins 2 cups heavy cream 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1 teaspoon candied ginger, fine chop 1 teaspoon candied orange peel, fine chop
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Method 1. Beat cream to soft peaks. 2. Add vanilla and Grand Marnier and beat just enough to combine. 3. Gently fold in ginger and orange peel. 4. Using teacups or custard cups, put a mounded tablespoon of cream in the bottom of each cup and place a gingersnap on top; alternate cream and cookies, ending with a generous dollop of cream. (Stacking fewer cookies will make a more cream-centric dessert.) Make sure the last dollop of cream rests below the the lip of the cup. 5. Cover with plastic wrap and chill for at least 2 hours before serving.
Local Producers of High‑Quality Heavy Cream
With its whitewashed board fences, prim farmhouse, barns and sheds and brightly colored tractors, Stormfield Swiss at Knapp Farm, home to Stormfield Swiss Dairy, beckons like a toy farm set. Lovely, long-lashed Brown Swiss cows give the dairy operation its name; the farm menagerie includes two goats (Mikey and Trouble), skulking farm cats, peacocks, free-range chickens and an armful of guinea hens. Jennifer DeForest, a fifth-generation dairy farmer, runs the operation with her husband, James Lawrence. She maintains the herd and milks the cows twice a day, every day—at 5:30 in the morning and at 4 in the afternoon—and Jim, in her words, “does everything else,” including growing and harvesting feed, maintaining machinery and repairing infrastructure. On a hot Saturday in late June, the couple’s young children, Jenna and Justin, tag along on a tour of the calf barn, milk house and milking barn. Both are 4-H Cloverbuds, eager to show off the calves they’ll take to the Dutchess County Fair in August. (“I usually get a blue ribbon,” Jenna chimes.) The cows and calves—with names like Sweetie, Basil, Kit Kat and Twix—are deeply affectionate, nuzzling DeForest and the kids with their wet noses. DeForest, who got her first calf for Christmas when she was eight, favors Brown Swiss for their docile temperament. “They’re the friendliest, hands-down the best personalities,”
Battenkill Valley Creamery 691 County Rt 30, Salem (518) 854-9400 battenkillcreamery.com Products sold onsite at the Creamery Store. Home delivery locally through Hudson Milk Company, (914) 245-0409; hudsonmilk.com. Boice Bros. Dairy 62 O’Neil St, Kingston (845) 340-2018 boicebrosdairy.com Products sold onsite at the Milk House.
Crème Fraîche
Hudson Valley Fresh 47 S Hamilton St, Poughkeepsie (845) 226-3065 hudsonvalleyfresh.com Available at numerous retail outlets regionwide.
Ingredients 1 cup heavy cream (pasteurized, not ultra‑pasteurized) 2 tablespoons cultured buttermilk Method 1. Combine cream and buttermilk in a glass container. 2. Cover and let stand at room temperature (about 70˚F) from 8 to 24 hours, or until it becomes very thick. 3. Stir well and refrigerate, covered, for at least 24 hours before using. Will keep up to 10 days in the refrigerator.
Ronnybrook Farm Dairy 310 Prospect Hill Rd, Ancramdale 1-800-772-6455 ronnybrook.com Sold at farmers’ markets and retail locations. Home delivery locally.
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land stewardship, quality herds and preservation of she says. “Out in the field, they’ll lay their head on your shoulder. And they don’t give attitude when you milk them.” agricultural heritage. Milk from member farms is mingled and processed at Boice Bros. Dairy, in Kingston. The The Wisconsin-based Brown Swiss Association promotes cooperative also supplies the CIA with 100 gallons of the breed for its “dairy strength” and good looks. “Style, cream a week, delivered in quart cartons; Potanovich calls balance and fancy frames make them easy winners at the quality of the cream “beautiful.” shows,” touts the group’s website (brownswissusa.com). In the spotless milk room of Stormfield Swiss, the cold milk stored in the big stainless tank is agitated five minutes every hour to keep the cream from separating and floating to the top. After the milk truck has uploaded the milk, DeForest sometimes ladles out the cream that remains in the bottom of the tank to use for a special occasion. “We made a tractor cake with whipped cream frosting for Father’s Day,” she Much of Hudson Valley Fresh milk comes from highrecalls. “My father stopped by—Jenna was so excited to volume Holsteins, but breeds that give richer milk keep surprise Dad and Poppy at the same time, she grabbed the the overall butterfat content high, around 4 percent. “We cake carrier and it came apart. Thank goodness Justin had don’t lower butterfat to national standard—3.5 percent for just mopped the floor—the 10-second rule came in and we whole milk,” DeForest says, adding, “At Coon Brothers [in scooped it up.” Amenia, also a member of Hudson Valley Fresh]—this was The entire milk production of Stormfield Swiss goes years ago—they had a Guernsey tank and a Holstein tank. to Hudson Valley Fresh, a cooperative of 11 regional Guernseys have the best flavored milk.” dairy farms that emphasizes sustainable living wages,
Heavy cream has turned from treat to culprit in our low-fat, lactose-intolerant world.
Chocolate Whipped Cream HUDSON VALLEY FRESH Ingredients I cup heavy cream (or whipping cream) 2 tablespoons cocoa powder 2 tablespoons confectioners’ sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract
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Method 1. Stir together cream, cocoa and confectioners’ sugar. Chill 30 minutes. 2. Beat on high speed until stiff peaks form, scraping bowl occasionally. 3. Stir in almond and vanilla extracts. Use as a topping for cakes, cupcakes, hot chocolate or coffee. Note: Heavy cream has 36 percent butterfat content; whipping cream has 30 percent butterfat content. When whipped, heavy cream forms a denser cloud and holds its shape a bit longer, so it’s best for piping through a pastry tip.
Another loyal customer of Hudson Valley Fresh is Zoe’s Ice Cream Barn, in LaGrangeville (Dutchess County). Katie Ferris, a CIA-trained pastry chef who raised lambs as a 4-H member, owns the two-year-old, year-round business with her father, Bob Ferris, a fourth-generation dairy farmer. Inside the cheerful barn-style building, glossy photos of cows and dairy farms are hung the way some restaurants display shots of celebrities. The cooperative’s milk and cream bolster the flavor of Zoe’s hard ice cream and super-smooth, egg-enriched softserve (in cones that vary in size from calf to heifer to bull). The very popular hot fudge sundaes are a cream-lover’s dream, with rivulets of cream-laden hot fudge sauce and clouds of whipped cream, beaten in small batches in a KitchenAid, on top. The ice cream pies in the glass-fronted freezer case are trimmed with elaborate ruffles of cream. Fall seasonal pies are made with apple and pumpkin ice creams. “We sell hundreds of pies at Thanksgiving,” Ferris says, noting that the pies, which get a little extra ornamentation, sell out quickly. “We pipe maple leaves on top and decorate them with orange and brown sprinkles.” v
Pots de Crème THE CULINARY INSTITUTE OF AMERICA BAKING BOOT CAMP COOKBOOK Ingredients 1 cup whole milk 1 cup heavy cream 3/4 cup sugar (3 separate 1/4 cup portions) 3 ounces bittersweet chocolate, melted 1 egg 2 egg yolks 1 teaspoon vanilla serves 6 Method Preheat oven to 325°F. 1. Lightly coat six 6-ounce ramekins or custard cups with cooking spray and set them on a kitchen towel in a deep baking pan. Set aside. 2. In a nonreactive saucepan, combine the milk and cream with 1/4 cup sugar and bring to a simmer over medium heat. Remove from heat and keep warm. 3. In a heavy saucepan, heat 1/4 cup of the sugar over medium heat until the sugar liquefies and turns a deep golden brown, about 4 to 5 minutes. 4. Add the hot cream/milk mixture to the caramel in 1/3 portions, bringing each addition to a boil while stirring constantly to dissolve, about 5 minutes total. 5. Add the melted chocolate to the mixture and stir briefly to blend. 6. Strain the cream mixture into a clean saucepan and return to a slow simmer.
7. In a heatproof bowl, whisk together the egg, egg yolks and the remaining 1/4 cup sugar. 8. Gradually add about 1/3 of the hot cream mixture to the eggs, whisking constantly. 9. Add the tempered egg mixture to the remaining cream mixture and stir to create a smooth custard. 10. Add vanilla to the custard mixture and stir. 11. Strain mixture into the prepared ramekins, filling each about 3/4 full. 12. Place the baking pan on a pulled-out oven rack. Add enough boiling water to
TOP PHOTO COURTESY ZOE'S; BOTTOM PHOTO CIA/PHIL MANSFIELD
the pan to come halfway up the sides of the ramekins. Cover the pan loosely with parchment paper or aluminum foil and bake at 325˚F until the pots de crème are very glossy on top and jiggle only slightly when shaken, about 20 to 25 minutes. 13. Remove the ramekins from the water bath and place on a rack to cool for 30 minutes. 14. Wrap individually and refrigerate at least 3 hours (or up to 3 days) before serving.
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Barbara Masterson:
FARMWORKERS
B
arbara Masterson’s plein air landscapes have been shown in galleries, museums and other venues throughout the Hudson Valley and beyond for more than 20 years. In 2015, the retired art teacher, a lifelong artist, decided to include the farmworkers in a landscape she was painting—a seemingly casual decision that changed the very nature of her art and has had a profound effect on her life, as well. As she began to focus more on painting the workers than on the landscape, “My studio work transformed,” she explains. “I returned to traditional oil paint and brush from oil sticks. And I began to paint on a much larger scale.” Using photographs as the basis for large-scale portraits (a practice she says allows her to have more interaction with the workers), Masterson says she began to see changes in her approach to art as well. “Getting to know and then paint them changed my perspective on my work and forged my commitment to knowing them as people, not merely as faceless workers,” she says. “My paintings ask the viewer to come closer to know these human beings. These workers are our country’s invisible population, unseen despite planting, weeding, harvesting, and packing fruits and vegetables throughout our region. Many are undocumented/illegal. These people do the jobs that most Americans won’t do, yet [they] might face deportation under the new administration. I want my art to honor their
full lives as human beings and not only their world as working humans.” Masterson has donated a portion of the proceeds from the sale of these works in two recent shows to the Worker Justice Center of New York and to the Rural Migrant Ministry. To learn more, visit barbaramasterson.com. —VT
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PAGE 13 Vincent With Apples (2017, oil on canvas, 30x40) LEFT: Poppy Field (2015, o/c 24x36) RIGHT: Farmworkers #15 (2015, gouache 8x4) BELOW: Superheroes (2018, o/c 72x48)
These workers are our country’s invisible population, unseen despite planting, weeding, harvesting, and packing fruits and vegetables throughout our region. These people do the jobs that most Americans won’t do, yet [they] might face deportation.
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THIS PAGE TOP LEFT: Waiting (2017, o/c 30x40) ABOVE: Peaches Picking Apples (2017, o/c 16x40) LEFT: Abraham (2016, o/c 24x30) NEXT PAGE TOP: The Weight (2015, o/c 24x48) BOTTOM: Gentle Women (2016, o/c 40x30)
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I want my art to honor their full lives as human beings and not only their world as working humans.
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Eat Local. Drink Local. Love What’s on Your Table. ValleyTable.com
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can you dig it? EATING BY THE SEASON
by lesley rozycki
N T H E K I T C H E N , CA R R OT S
and parsnips are culinary chameleons. Their natural sweetness emerges when simply roasted, drizzled with olive oil and sprinkled with chopped fresh herbs like thyme, rosemary, or dill. But their versatility allows for both savory and sweet applications—from cakes and muffins to chips and purees. Closely related to parsley and fennel, the modern carrot we all know is not the same root vegetable our ancestors once enjoyed. First domesticated in Afghanistan about a thousand years ago, yellow or purple varieties of carrots were eaten in Europe until the seventeenth century. The Dutch eventually developed the orange variety most common today. In the US, the long, thin, tapered Imperator is the most widely available variety, but for a change of pace look for thicker Danvers and Chantenay, or cylindrical Nantes.
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Roasting Tips The key is good olive oil and high temperature. Lightly toss the vegetables with olive oil. Salt and pepper to taste. Spread vegetables evenly in a single layer in a shallow pan. Place in a preheated 400˚ to 425˚F oven. Cook until vegetables reach the desired doneness and have caramelized. Remember: The vegetables will continue to cook after you take them out of the oven. —Michael Cutney, The Twisted Oak
As the iconic Bugs Bunny taught us all as children, carrots are delicious raw, and they add a sweet, rich flavor to stocks, soups and sauces. They can really shine, though, when cooked briefly alone or with only a few other vegetables. The parsnip is a close cousin of the carrot, though its thick, long, ivory-colored root cannot be eaten raw. Cooked, though, its rich, sweet, nutty flesh adds variety and sweetness when mixed with other roasted vegetables, and it’s invaluable as an addition to vegetable purées. Parsnips also pair well with hearty winter dishes like braises and stews. There are hundreds of parsnip varieties in existence, but the Harris Model variety is most commonly grown and found here, followed by the All-American and Hollow Crown varieties. Both carrots and parsnips can be found year-round at grocers, but late fall and winter are peak seasons for parsnips—they develop their richest and sweetest flavors when left in the ground until after a frost or stretch of cold weather. When shopping, look for firm, crisp carrots with smooth, undamaged skin. If the tops are still attached, they should be bright green and not wilted. Since most of the sugars are stored in the carrot’s core, larger carrots (with larger cores) may be sweeter. The same is not true for parsnips, however: Large parsnips may be woody in the center—so look for medium-sized, fresh parsnips that are firm and smooth. These unassuming root vegetables pack a delicious nutritional punch, too. Carrots are very high in Vitamin A—one cup of raw carrots supplies more than four times the minimum daily requirement—and they contain small amounts of all essential minerals. Like carrots, parsnips are a good source of fiber, and parsnips are especially rich in vitamin C, B6 and E, and they have high levels of potassium, calcium, magnesium and iron. Lisa Karvellas, owner and culinary director of Cedar Lakes Estate in Port Jervis, likes to make a rich, creamy puree with parsnips sourced locally from the Black Dirt Region. “Root vegetables like parsnips are sweet, delicious, hearty and healthful. They are also so versatile when it comes to cooking—we roast, boil, and sauté them—but our favorite way to eat them is whipped with potatoes for a sweeter, lighter version of standard mashed potatoes.” At The Twisted Oak in Tarrytown, chef/owner Michael Cutney’s menu changes frequently as he sources much of his ingredients from local farms, such as Blooming Hill Farm in Monroe. A favorite fall dish, roasted carrots and beets take on a delicate Middle Eastern flavor when served with lentils spiced with black peppercorn, chili and cumin. v
PHOTO TOP BY DAVID HANDSCHUH
PARSNIP POTATO PUREE LISA KARVELLAS / CEDAR LAKES ESTATE Ingredients 1 pound Yukon Gold potatoes, peeled, diced 1/2 pound parsnips, diced 1 tablespoon butter 1/2 cup heavy cream 1/2 cup whole milk serves 4 Method 1. Place potatoes and parsnips in a large soup pot and cover with salted cold water. 2. Bring to a boil and cook until the potatoes and parsnips are very tender 3. When cooked, drain the water and place cooked vegetables in a stand mixer with a paddle attachment. Blend until just smooth (don’t over-blend or mixture will be runny and lack consistency). 4. Add butter, cream, and milk (to taste). 5. Beat again briefly until the liquids are mixed. Adjust seasoning and serve.
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Mo NOW th O er PE Ea N I rth N K ’s IN Ca GS fé TO & N! De li
Since
1978
FALL IN LOVE
with the Hudson Valley’s premier natural food market. Focusing on wholesome, nutritious foods and supplements.
Whole sale fruit & Produce
Where quality rules, local comes first and taste matters 217 UPPER NORTH ROAD, HIGHLAND • 845.691.7428 • FAX 845.691.7468 30
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FA R M S , F O O D & M A R K E T S
U-pick Harvest 2018 N
E W YO R K I S T H E S E C O N D - L A R G E S T
apple producing state in the country, and the Hudson Valley produces nearly 25 percent of the state’s crop. Right now it’s apple time in the Hudson Valley, and farms from Granite Springs to Gardiner to Ghent are brimming with varieties ready for picking. In addition to bestsellers like Macintosh, Empire, Gala and Honeycrisp, you can find heirloom varieties like Esopus Spitzenburg (a spicy apple discovered in Ulster County), Chenango Strawberry (a sweet, fragrant apple also native to New York), Cox’s Orange Pippin (England’s most famous dessert apple) and Calville Blanc d’Hiver (a tart French baking apple that dates back to 1598). And there are new varieties like SnapDragon. “It is really exceptional,” says Steve Clarke, of Prospect
PHOTO: DAVID HANDSCHUH
Hill Orchards. “When you bite into it you get that burst of flavor you get with most apples, but with this apple I find the flavors just keep exploding in your mouth.” Not all varieties of apples ripen at the same time—reason enough to keep coming back to your favorite orchard. Many farms now include on-site markets, complete with pre-picked produce and fresh-baked apple cider doughnuts or pies, craft cider and tasting rooms, and there are activities like haunted houses, hayrides and corn mazes. And, when the apples are through, the pumpkin patch awaits. Check our U-pick listings, double-check the farms’ websites for schedules and availability, pack up the family. See you at the farm!
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HUDSON VALLEY U-PICK FARMS 2018
Hudson Valley U-pick Farms 2018
SHOP FRESH
SHOP LOCAL
inG in
COLUMBIA
DALE
Don Baker Farm 183 Rt 14, Hudson (518) 828-9542; donbakerfarm.com PYO: daily 9-5 apples
1 05 83
Sponsored by the Village of Scarsdale
Fix Brothers Fruit Farm 215 White Birch Rd, Hudson (518) 828-7560; fixbrosfruitfarm.com PYO: daily 8-5 apples, pumpkins; IPM method Golden Harvest Farms 3074 US Rt 9, Valatie (518) 758-7683; goldenharvestfarms.com PYO: Sat-Sun 9-4 apples Love Apple Farm 1421 Rt 9H, Ghent (518) 828-5048; loveapplefarm.com PYO: daily 8-6 apples
Sponsored by Peekskill’s Business Improvement District
Philip Orchards Farm 270 Rt 9H, Claverack (518) 851-6351; philiporchards.com PYO: daily 9-5:30 apples; IPM method Samascott Orchards 5 Sunset Ave, Kinderhook (518) 758-7224; samascott.com PYO: daily 8-6 apples, pumpkins, squash
Sponsored by the Woodbury Chamber of Commerce
Smith Farms 200 White Birch Rd, Hudson (518) 828-1228; smithfarmshudson.com PYO: Mon-Thu 10-5, Fri-Sat 10-4 apples Yonder Farms 37 Maple Ln, Valatie (518) 758-7011; yonderfruitfarms.com PYO: Sat–Sun 9-6 apples, pumpkins
FARMS / FOOD / COMMUNITY / OPEN EVERY SUNDAY
DUTCHESS Barton Orchards 63 Apple Tree Ln, Poughquag (845) 227-2306; bartonorchards.com PYO: Mon-Fri 9-5, Sat–Sun 9-6 apples; IPM method Cedar Heights Orchards 8 Crosby Ln, Rhinebeck (845) 876-3231; rhinebeckapples.com PYO: 9-dusk daily apples Dykeman Farm 823 W Dover Rd, Pawling (845) 832-6068; dykemanfarm.com PYO: Sat–Sun 10-5 pumpkins
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OUTDOOR MARKET MAY THRU NOV
VETERANS PLACE - BEACON NY 10AM - 3PM WWW. BEAC ON FARMERS MARKE T.OR G
2018
FARMS, FOOD & MARKETS
INTRODUCING
AVAILABLE ON DRAFT & IN BOTTLES Limited release small-batch, sparkling dry and semi-dry hard ciders.
Barrel-aged Reds TASTING & SALES Crafted from 100% Hudson Valley apples, including heirloom and antique varieties from our orchard.
We GROW Glorie Wine.
thompsonscidermill.com
40 Mountain Rd. Marlboro, NY 12542 845.236.3265 gloriewine.com
Ten family farms located in Columbia, Dutchess & Ulster Counties
Natural, Local, Fresh Premium Quality Dairy
No other milk comes close! hudsonvalleyfresh.com
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HUDSON VALLEY U-PICK FARMS 2018
Fishkill Farms 9 Fishkill Farm Rd, Hopewell Junction (845) 897-4377; fishkillfarms.com PYO: daily 9-6 apples, pumpkins Green Horizons Organic 6 S Dingle Ln, Pawling (845) 855-5555 PYO: by appointment only apples, pumpkins Greig Farm 223 Pitcher Ln, Red Hook (845) 758-1234; greigfarm.com PYO: daily sunlight hours apples, pumpkins Meadowbrook Farm 29 Old Myers Corners Rd, Wappingers Falls (845) 297-3002; meadowbrookfarmmarket.com PYO: daily 9-6 apples, pumpkins Mead Orchards Farm 15 Scism Rd, Tivoli (845) 756-5641; meadorchards.com PYO: Sat–Sun 10-6 apples
ORANGE Apple Dave’s Orchards 82 Four Corners Rd, Warwick (845) 986-1684; appledavesorchardsanddistillery.com PYO: daily 9-5 apples, pumpkins
growing resilient local living economies in the Hudson Valley for nearly 50 years!
Jones Farm 190 Angola Rd, Cornwall (845) 534-4445; jonesfarminc.com PYO: Mon & Wed–Fri 8-6, Sat–Sun 8-5 pumpkins Late Bloomer Farm 32 Union St, Montgomery (845) 742-8705 PYO: Wed-Sun 10-6 pumpkins Lawrence Farms Orchards 306 Frozen Ridge Rd, Newburgh (845) 562-4268; lawrencefarmsorchards.com PYO: daily 9-4 apples, pumpkins; IPM method Masker Orchards 45 Ball Rd, Warwick (845) 986-1058; maskers.com PYO: daily 9-5 apples
B I O DY N A M I C ® V EG G I E S • C R E A M E RY • B A K E RY • F E R M E N T S G H E N T N Y | H AW T H O R N E VA L L E Y. O R G
“Extreme integrity. This store offers some of the best food in the entire world. Beautiful local, biodynamic selection.” ~ JEFF B.
Ochs Orchard 4 Ochs Ln, Warwick (845) 986-1591; ochsorchard.net PYO: Wed-Sun 9-5 apples, pumpkins
ANOTHER 5-STAR GOOGLE REVIEW!
Pennings Farm Market Orchard 169 Rt 94, Warwick (845) 986-1059; penningsorchard.com PYO: daily 9-5 apples Pierson Farm & Greenhouse 1448 Rt 211 W, Middletown (845) 386-1882; piersonsfarm.com PYO: daily 10-6 pumpkins
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O R G A N I C • B I O DY N A M I C ® • LO C A L • D E L I C I O U S ORGANIC BAKERY | RAW MILK + BIODYNAMIC CHEESE | CRAFT BEER & HARD CIDER+MORE!
PLEASE JOIN US FOR OUR ANNUAL FALL FESTIVAL SUNDAY, OCTOBER 7 TH !
O P E N D A I LY 7 : 3 0 A M - 7 P M • H V F S T O R E . O R G 2018
FARMS, FOOD & MARKETS
Visit our retail store in Central Valley, NY • Find us at a Farmers’ Market near you! Ask for us by name at your favorite restaurant!
Sleepy Hills Orchard 1328 Rt 284, Johnson (845) 726-3797; sleepyhillsorchard.com PYO: Sat-Sun 10-4 apples Soons Orchard 23 Soons Circle, New Hampton (845) 374-5471; soonsorchard.com PYO: daily 9-6 apples, pumpkins; IPM method Warwick Valley Winery, Distillery & Orchards 114 Little York Rd, Warwick (845) 258-4858; wvwinery.com PYO: Mon-Fri 12-5, Sat-Sun 11-5 apples, pears
Fresh Seafood Arriving Daily • Wholesale & Retail Ask About Our Catering & Platters #HudsonValleysFishMonger
HudsonValleySeafood.com • 30 Valley Ave • Central Valley, NY • 845-928-9678
“Baked & Grown, Just Like Home”
Wright Family Farm 329 Kings Hwy, Warwick (845) 986-1345; wrightfamilyfarm.com PYO: Sept: Sat-Sun 12-6; Oct: Fri 4-6, Sat-Sun 10-6 pumpkins
ROCKLAND Dr. Davies Farm 306 Rt 304, Congers (845) 268-7020; drdaviesfarm.com PYO: daily 10-4 apples, pumpkins Orchards of Concklin 2 S Mountain Rd, Pamona (845) 354-0369; theorchardsofconcklin.com PYO: Sun 10-5 apples; IPM method
ULSTER
Jones Farm & Country Store Homegrown Seasonal Produce Local & Gourmet Foods
Grandma Phoebe’s Kitchen Homemade Baked Goods Fudge & Gift Baskets Breakfast & Lunch Cafe
Dressel Farms 271 Rt 208, New Paltz (845) 255-0693; dresselfarms.com PYO: daily 9-6 apples, pumpkins
Clearwaters Distinctive Gifts Fine Gifts, Home Decor, Toys, Ladies Clothing & Accessories
Clearwaters Gallery & Custom Framing Archival Framing
Artwork by Terri A. Clearwater
190 Angola Rd. Cornwall, NY 845-534-4445(P) • 845-534-4471(F) www.JonesFarmInc.com Mon & Wed - Fri: 8-6 • Sat & Sun: 8-5 Closed Tuesdays
Dubois Farms 209 Perkinsville Rd, Highland (845) 795-4037; duboisfarms.com PYO: daily 10-5 apples, pumpkins Hurds Family Farm 2187 Rt 32, Modena (845) 883-7825; hurdsfamilyfarm.com PYO: daily 9-5 apples, pumpkins; IPM method Jenkins-Lueken Orchards 69 Yankee Foley Rd, New Paltz (845) 255-0999; jlorchards.com PYO: daily 9-5 apples, pumpkins Kelder’s Farm & Homegrown Mini Golf 5755 Rt 209, Kerhonkson (845) 626-7137; keldersfarm.com PYO: daily 10-6 apples, pumpkins Locust Grove Fruit Farm 199 North Rd, Milton (845) 795-5194; locustgrovefruitfarm.com PYO: Sat-Sun 10-5 apples, pumpkins
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HUDSON VALLEY U-PICK FARMS 2018
Prospect Hill Orchards 73 Clarks Ln, Milton (845) 795-2383; prospecthillorchards.com PYO: Sat–Sun 9-4 apples, pumpkins
Farm Market & Bakery Specialty Groceries
Saunderskill Farm 5100 Rt 209, Accord (845) 626-2676; saunderskill.com PYO: Tue–Sat 7-6, Sun 7–5 apples, pumpkins
Certified Organic Meats & Produce Daily Lunch Specials
Tantillo’s Farm 730 Rt 208, Gardiner (845) 256-9109; tantillosfarm.com PYO: daily 9-4:30 pumpkins, apples
Family owned and organic since 1987
Organic Soils & Compost
Twin Star Orchards 155 N. Ohioville Rd, New Paltz (845) 633-8657; twinstarorchards.com PYO: Fri-Sun 11-7 apples Wallkill View Farms 15 Rt 299 W, New Paltz (845) 255-8050; wallkillviewfarmmarket.com PYO: daily 9-6:30 pumpkins
Wilklow Orchards Farm 341 Pancake Hollow Rd, Highland (845) 691-2339; wilkloworchards.com PYO: daily 9-6 apples, pumpkins
WESTCHESTER Harvest Moon Farm & Orchard 130 Hardscrabble Rd, North Salem (914) 485-1210; harvestmoonfarmandorchard.com PYO: daily 9-4:30 apples, pumpkins; IPM method Outhouse Orchards 139 Hardscrabble Rd, North Salem (914) 277-3188; outhouseorchardsny.com PYO: daily 9-5 pumpkins, apples Stuart’s Fruit Farm 62 Granite Springs Rd, Granite Springs (914) 245-2784; stuartsfarm.com PYO: daily 10-5 apples, pumpkins Wilkens Fruit and Fir Farm 1335 White Hill Rd, Yorktown Heights (914) 245-5111; wilkensfarm.com PYO: daily 10-4:30 apples, pumpkins; IPM method
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Saturdays from 9AM to 2PM Mid May to Mid October Round Barn of Halcottsville Route 30 4 miles North of Margaretville & Arkville (845) 586-3326 roundbarnmarket.org
LTRY FARM & MA U O P S ’ O R RKE T T A T QU Our own farm-raised chickens, pheasants, ducks, geese, venison
TURKEYS WILD TURKEYS HERITAGE TURKEYS
IT’S TIME TO TALK TURKEY All-natural, strictly antibiotic- and hormone-free. Plump and tender. 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 on TAP! CRAFT BEERS BEERS&&BEER BEER on TAP! Our own Smokehouse Specialty Meats & Sausages ITALIAN SPECIALTIES: Cheeses, Pastas, Olive Oil, Vinegars Also LOCAL Breads, Vegetables, Honey, Jams, Grains & More!
ValleyTable.com for updates
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Visit our website for hours, events & specials at:
Thank you for buying local and see you at the Round Barn!
Wright’s Farm 699 Rt 208, Gardiner (845) 255-5300; eatapples.com PYO: daily 8-4:30 apples; IPM method
the valley table
5409 Route 22 Millerton, NY 12546 518.789.4191
Join us for our 27th season of Catskills foods and crafts from your favorite farmers and artisans.
Weed Orchards & Winery 43 Mount Zion Rd, Marlboro (845) 236-7848; weedorchards.com PYO: Mon-Fri 10-5, Sat-Sun 9-5 apples, pumpkins; IPM method
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Thanksgiving Turkey Pre-order
2018
FARMS, FOOD & MARKETS
Traditional Malt Whiskey Grain to glass on site Floor malted & kilned Direct-fired pot-distilled Stoutridge Distillery 10 Ann Kaley Lane Marlboro, NY (845) 236-7620
www.stoutridge.com
pawlingfarmersmarket.org
Where New York Agriculture Tastes Delicious
Taconic Pkwy, 10 miles north of I-84 1 mile south of Route 55 Mon, Wed, Thu and Sat: 8AM–6PM Fri: 8AM–8PM and Sun: 9AM–7PM, Closed Tue Outdoor Farmers' Market Fridays: May 25 - Oct 13, 2PM–6PM
@TasteNYTaconic tastenytoddhill.com | 845-849-0247
1ST ANNUAL HUDSON VALLEY CHEFS CHALLENGE: LAMB
Join us!
INAUGURAL HUDSON VALLEY CHEFS CHALLENGE SUNDAY, OCTOBER 28 | MILLBROOK, NY Sample and vote for the best lamb dishes while enjoying local craft beverages at Millbrook Vineyards & Winery. Ticket holders and a panel of judges will decide on three winners. VIP voting starts at noon.
Get your tickets today!
DutchessTourism.com
PRESENTED BY
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looking back, and forward T
HE STORY OF THE GENESIS OF THE VALLEY TABLE
has been told and retold innumerable times. It’s a good story, but it won’t be retold here, other than to say that during an eight-month-long cross-country road trip beginning in 1996, we were inspired by the efforts of the Chefs Collaborative that encouraged people to build a sustainable food system based on support of local agriculture—in other words, to “eat local.” The magazine’s spawning ground was a camp table on the banks of New Mexico’s San Juan River. When we were’t pulling “monster” trout (by New York standards) out of the river (the minimum keeper was 24 inches), we developed a rough publication concept and convinced ourselves that we could pull it off. As Hudson Valley natives, we knew there was no significant organized effort here at that time whose primary mission was to encourage a mass audience to eat local. We knew the agricultural base of the region was still strong, though threatened by rampant commercial development. We decided we wouldn’t favor any specific eating philosophy—vegetarian or organic, for example; our primary message would be to advocate sourcing food locally as much as possible as a way to help sustain local agriculture while strengthening local economies. We also wanted to recognize, publicize and support restaurants and other businesses that sourced locally. The region’s top chefs and restaurants, in fact, had developed close relationships with local farmers as sources of meat, cheese, eggs and specialty vegetables, often highlighting those sources on the menu.
However, we soon learned that for many Hudson Valley farmers, marketing produce to local consumers or chefs in the region was not a viable choice—it made more economic sense to transport it to the Union Square Greenmarket in New York City, where, from one spot, a farmer could sell directly to some of the top chefs in the country, and be sure that retail consumers would buy the rest. There were fewer than a half dozen commercially significant farm markets in the entire Hudson Valley at that time. But it was not just stories of farmers, fields and dinner plates that appeared on these pages. Issues like fracking, water contamination, waste disposal, humane treatment of animals and the proliferation of genetically modified organisms in our food supply were right up front with our profiles of chefs, farmers and distributors. There are emerging issues that we brought forward, as well. The proliferation of farmers’ markets over the past 15 years made almost everyone happy, but their popularity underscored a problem: the availability (or rather the lack of it) of farm-fresh food to low-income, inner-city or other “underserved” populations that don’t have the money, transportation or other access to the food many of us take for granted. “Food justice” is a relatively new but important issue with growers, distributors, retailers and the public as we reconsider the dynamics of our food supply. Coincident with that is the issue of what the short- and long-term effects recent changes in national immigration policy will have on the economics of our food system. Restricted immigration, arbitrary detention and deportation
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and other exclusionary policies target precisely those people who form the bulk of our farm and food service labor pool: the “invisible” immigrant laborers (documented or otherwise). The truth is, most resident citizens (read: the white middle class) prepare for and anticipate highpaying, high-tech careers, and the great majority cannot, or will not, sign on to do seasonal labor. The question then becomes: Who will harvest, prepare and serve dinner if (or when) the largely ignored immigrant labor pool dries up? Of course, none of these issues would even come up in conversation if it weren’t for the significant agricultural base that has historically been so important in the Hudson Valley. And, despite figures showing a decline in the overall number of farms and farmers, the agricultural economy sector is looking a little better these days. Farming has a 400-year heritage here, expanding northward from pre-colonial Manhattan Island to become significant in almost every Hudson Valley county right into the twenty-first century, despite intense development pressure fed by its proximity to New York City and an extensive transportation network (centered on the river itself—the country’s first “superhighway”). The Hudson Valley’s agricultural heritage and the industries it spawned and supports are at the core of what we celebrate in every issue of The Valley Table. That covers a lot of ground. As the “Breadbasket of the Revolution,” the valley’s early grain production persisted until nineteenth-century transportation corridors opened up the vast Midwest fields. Apples supplanted grain, and for a while, hard apple cider was the premier drink of the nation, a significant portion of it coming from New York. In the latter part of the nineteenth century, dairy became a major sector, though it too gradually faded as modern transportation and more efficient refrigeration made transporting dairy products from the vast Midwestern dairy operations economical. Interestingly, we’ve watched as agriculture in the valley recycled itself, in large part due to a reawakened consumer
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consciousness about just what “good food” really is. Dairy farming has held on, albeit with difficulty, fueled by a strong interest in organic milk, and supported by a highly respected and successful cheese industry. Even grain crops like hops, barley, rye and wheat have been resurrected specifically to meet the high demand from new distillers and brewers. Apples are back, too, primarily because of the surge in interest in value-added products like hard and sweet cider, which in turn has been spurred by new state laws pertaining to farm-based distilleries, breweries and cideries. Allowances for on-farm tasting rooms and retail sales have contributed to an uptick in agriculture-focused travel and tourism, as well. In general, this repositioning of agriculture’s role in the Hudson Valley’s economy has had far-reaching effects. A surge in efforts to attract younger farmers continues through the efforts of groups like Glynwood and Stone Barns Center for Food and Agriculture, whose annual Young Farmers Conference continues to draw significant attendance. And farmers now have positive alternatives other than selling to developers if they choose, or have to, cease farming. We were lucky at The Valley Table to lasso a successful farmer who had writing talent. Keith Stewart, internationally lauded for the garlic grown on his Greenville farm, never missed a deadline for his Locally Grown column, often illustrated by his wife, Flavia Bacarella, a painter, printmaker and former chair of the art department at Lehman College. Aside from the popularity of his garlic, Keith’s special voice and perspective on farm life earned him a devoted following among our readers. Here’s a bit of what he had to say back in issue 14 (that was 2001): One farmer I know said, “If you want to succeed as a small farmer, you better do it as though your life depends on it.” He may be right: Running a small, diversified organic farm in today’s environment of agribusiness, cheap food and chemicals is like swimming against the current. It
The Hudson Valley’s agricultural heritage and the industries it spawned and supports are at the core of what we celebrate in every issue of The Valley Table.
taxes every muscle in your body and a few in your brain as well. Renewed interest in growing specialty grains to supply the burgeoning craft brewing and distilling industries in the state was spurred by the repeal of Prohibition-era laws that for nearly a century stifled all on-farm hard beverage production and sale, and by new regulations mandating state-sourced ingredients. These new laws and incentives resurrected an industry and revived businesses ranging from farms to trucking companies. In the background, but no less active during all this commotion, was the region’s wine industry, represented by more than 30 commercial wineries. The valley’s climate and soils support successful wineries on both sides of the river, and many wineries throughout the region have developed enviable reputations for producing quality, specialized wines. While the craft brewers and distillers have been busy developing their products, the region’s wineries, too, have been busy introducing new grapes (Millbrook’s Riesling and Benmarl’s Albariño, for example) or expanding into specialized habitat (like Whitecliff’s new riverside vineyard below Olana in Columbia County). Indeed, the wineries form a significant segment of the region's agri-tourism economy. The valley had been largely ignored as a culinary destination (and certainly ignored as a regional entity), until one evening in 1968, when The New York Times food critic Craig Claiborne almost accidentally visited the Depuy Canal House, in High Falls, where a young, selftaught chef named John Novi was serving his version of New American Cuisine. Claiborne’s four-star review of the improvisational restaurant opened the world’s eyes to the culinary landscape that was the Hudson Valley. When the Culinary Institute of America (arguably the most influential, if not the most important culinary school in the world) resettled in Hyde Park in 1972, it, too, drew focus on the valley, and it began feeding a constant stream of skilled, well-trained professional chefs into the market.
By the time the first Valley Table rolled off the presses, there was a well established core of fine restaurants throughout the valley whose ingredient-driven menus capitalized on local products. Xaviars Restaurant Group, Crabtree’s Kittle House, Le Pavillon and others featured farm-to-table fare (without fanfare) long before it was morning news. Even more than farmers, chefs were the key to informing and educating the public about farm-totable eating. Now, of course, the region’s culinary scene, once at a high simmer, is at full boil: The region’s chefs/restaurateurs have set world-class standards for food and hospitality while pushing the limits of innovation (ever see a food truck?) and commitment, and the first waves of celebrity chefs are stepping out of the City into new digs in upstate hamlets. There’s an educated public with a strong food consciousness, wine and craft beverage industries producing top-shelf beer, wine, spirits and cider, and a healthy agricultural base capable of supporting it all. Perception of the Hudson Valley as an entity—as a region with its own identity, encompassing a variety of diverse environments, destinations and local “personalities,” was boosted about 12 years ago, when The Valley Table launched Hudson Valley Restaurant Week (two weeks, actually). Designed to attract diners to experience the entire region by sampling what some of the finest restaurants have to offer, Restaurant Week’s decade of success is due, in many ways, to its Board of Advisors—the group of chefs, restaurateurs and tourism professionals— leaders in the farm-to-table/eat local movement—who know the dynamics of the valley’s food system and who have helped shape the region’s culinary reputation. We took the board members out of the kitchen and onto the farm for a day and asked them to share their perspectives on the Hudson Valley—now, then, and the future. “A day at the farm” follows. —JN
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a day at t hudson
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the farm valley farm-to-table leaders
photos by meghan spiro styling by sarai bartels location: hemlock hill farm sept
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PETER KELLY Self-taught chef and restaurateur Peter X. Kelly’s restaurants are consistently ranked among the top restaurants in the nation. The highly respected chef/owner of Xaviars Restaurant Group, (at various times comprising Xaviars in Garrison and Piermont, The Freelance Cafe and Wine Bar, Restaurant X & Bully Boy Bar, and X2O Xaviars on the Hudson), Kelly was named 1998 Restaurateur of the Year by the New York State Restaurant Association, and that same year he was nominated for the James Beard Award for Best Chef: Northeast. For an added feather in his cap, he defeated Bobby Flay in a 2007 Iron Chef America showdown. Prior to 1998, the Hudson Valley was this sleepy area—it might as well have been in Canada in terms of the attention it got from Manhattan. Everything was dominated by fine dining and a handful of ‘old school’ restaurants. Continental Cuisine reigned supreme—that’s where all the stars and quality was. The paradigm is changing. It’s part of the casualization of dining. You don’t need to have Veal Oscar to have a serious meal—you can do [pizza] for a celebration and feel like you went out. That wasn’t an option 20 years ago.
DAVID DIBARI With his philosophy of “simple cooking done well,” CIA graduate David DiBari rocked Westchester and the Hudson Valley in 2010 when he opened his first restaurant, The Cookery, in Dobbs Ferry, and he shook things up again with DoughNation, his mobile, wood-fired pizza oven, and a funky chic pizza place, The Parlor. On top of that, word’s out that he’s slated to roll out two new concepts and locations. Highly regarded for his nose-to-tail cooking, DiBari actually eats very little meat. He prefers fish and vegetables. [Being a chef] is my creative outlet. At the end of the day, I really enjoy it. If it’s your ego you’re doing it for, then stop, because you’re killing yourself. As you grow and add more, the question is how to keep control, quality and focus. I always want and look for someone who is better than me—not just someone who can cook as good as me.
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JOSH KRONER Executive chef and owner of Terrapin Restaurant/Bistro/Bar in the Village of Rhinebeck, Josh Kroner was an early adopter of the “buy local, buy sustainable” movement and an advocate for kids cooking and eating healthy. He received the 2014 Victoria A. Simons Locavore Award, established in 2010 by the non-profit Columbia County Bounty to promote connections among chefs, consumers and farmers. The recently redesigned and renovated restaurant celebrates 20 years this year. When I started Terrapin, within months of the start of The Valley Table, the idea of local food was completely absent from the food scene—it was amazingly difficult to get any local produce, even in the middle of the season. Seeing the farmto-table movement thrive and grow is a continuous inspiration. The energy behind the movement is great, and I think it’s only going to get bigger. Personally, I’ve been taking an interest in farming my own land. I have chickens, a couple of goats and my own kitchen garden at home. That’s where I like to spend time when I’m not at the restaurant.
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NICK CITERA Until he opened Cosimo’s on Union restaurant in Newburgh in 1993, the focus of Nick Citera’s family-owned Cosimo’s Restaurant Group was 60 fast-food pizzerias in malls across the country. Today the group has four successful, grand-scale brick-oven restaurants— all with serious wine lists—where the focus is on quality ingredients. From the mozzarella to the sauces to the roasted peppers—each is made fresh in-house every day, reinforcing a commitment to support local farms that’s unusual for restaurants that run at this pace. When we opened Cosimo’s 25 years ago, it was shocking how people interpreted the food—they just didn’t understand it. Back then, a cappuccino could have been mistaken for a plate of pasta. Today, people want to be catered to—they really want convenience. Social media, online ordering—that’s only going to increase. We have online ordering now. Your order comes in through an iPad and it’s ready to go when you come to pick it up. Delivery has become big, too—Uber Eats, GrubHub and ChowNow have drastically changed our business.
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JOHN CRABTREE One of the most highly respected restaurateurs anywhere, John Crabtree, proprietor of Crabtree’s Kittle House & Inn in Chappaqua for 37 years, exudes a commitment to hospitality and fine dining without pretension. Early in his career he decided he could distinguish his restaurant by building a great wine list, and in 1994, the Kittle House received Wine Spectator’s Grand Award, its highest honor, a status it maintains today. The historic inn’s 5,000-bottle wine collection is recognized as one of the finest restaurant wine cellars in the world. You hear how the Hudson Valley food scene is just now really taking off, but there’s always something that came before. It has always amazed me that people don’t think of [The Kittle House] as farm-to-table, probably because it’s what we’ve always done—sourced local, the best ingredients. I was saying how funny it is that people don’t think of us as farm-to-table, and my own daughter said, ‘We are?’ I must be doing something wrong.
AGNES DEVEREUX An Irish ex pat and former bartender-turned-interior designer, Agnes Devereux was living in a brownstone in Brooklyn when she and her news cameraman husband decided they wanted a country upbringing and Waldorf education for their kids. They moved to the Hudson Valley in 2000 and opened The Village Tea Room Restaurant and Bake Shop in New Paltz in 2005. Her steadfast commitment to serving only food she’d cook for her family, sourcing from local farms, earned her a reputation as a strong farm-to-table advocate. She’s worked to advance farm connections through local organizations such as Glynwood, Local Economies Project and Good Work Institute. I came up here and I just could not believe there were no restaurants that were doing farm-to-table. We were surrounded by farms, but I couldn’t get local meat—I was buying organic chickens from Pennsylvania. Now everything is so much easier. I can be on my phone or go on the farms-to-tables app and see what’s new and order stuff and get it here by Wednesday from farms all over the valley. I can get liquor, wine, beer, gin, vodka—the breadth of what you can have is amazing. Little by little [the Hudson Valley] is building up a brand—the idea of artisanal, quality—it’s wonderful. It’s attracting people. It’s an alternative to Brooklyn.
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RICH PARENTE One of a new generation of chefs redefining the scope of the professional kitchen, Rich Parente began his culinary career at the age of 13, making pizza at a local deli. He fulfilled his dream of studying at The Culinary Institute of America, and worked as a chef in New York City for several years before he and his wife Cassie opened Clocktower Grill, a rustic restaurant in Brewster dedicated to serving local, seasonal fare. In 2016, the couple bought a 10-acre horse farm in Connecticut where they raise animals for use in the restaurant. We’re enjoying our own farm, pushing ourselves and learning as much as possible from other farmers. We raise Berkshire pigs, sheep, Scottish Highland cattle, pigmy goats—a total of 47 animals at the moment. It has changed the way we think about animals, a new appreciation. It may be a lot of work giving them the best life we can while they’re here, but it is super gratifying. The first animal we harvested and served actually brought a tear to my eye. It also has brought great awareness [about] restaurant waste—we started composting everything that is compostable, and all vegetable trim [goes to] the pigs. It has made us more aware and appreciative of the food we eat and serve.
GLENN VOGT In 1998, Glenn Vogt was on top of the world, or, to be more precise, he was on the 106th Floor of the World Trade Center, working with one of the most prestigious restaurant teams in the world at Windows on the World. In 2000, Windows was the largest grossing restaurant in the United States with $40 million in revenue, serving 5,000-plus meals a day. Vogt returned to the Hudson Valley after 9/11 and became partner/general manager and wine director at Crabtree’s Kittle House in Chappaqua. In 2013, the partners opened RiverMarket Bar and Kitchen in Tarrytown. RiverMarket was really created to showcase the farms and farmers who are raising and growing their food naturally, sustainably and humanely. We wanted to stand on a soapbox about it. What’s next? There is already a slow movement of young people wanting to be farmers moving out of the city to the Hudson Valley, awesome people who want to get back to basics, raise a family in a healthy environment and grow great food with natural, sustainable farming.
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CATHRYN FADDE Owner of Cathryn’s Tuscan Grill in Cold Spring and Perch in Marlboro, Cathryn Fadde, has had a life-long career in hospitality. Hired as a stewardess for Eastern Airlines, she left as a flight attendant 18 years later when the airline went out business. She sold fine Italian wines as a rep and in 1998 opened Cathryn’s Tuscan Grill in Cold Spring to bring Tuscan food, fine wine and a year-round restaurant to the village. She opened Perch in Marlboro in 2015. I remember seeing [the] first issue [of The Valley Table] at Salmagundi Books. It was the first thing I saw that basically spoke to local food and it made me think how to incorporate more local into an Italian restaurant. Pasta? No. Cheese? Yes. I did a Restaurant Week menu that spoke to as many Hudson Valley products as I could source. It changed the focus of the restaurant. I believe if you establish yourself as offering a quality experience then people will come. The [Restaurant Week] board reflects the demographics of the region— she’s a chef and she’s not; you’ve got young chefs, you’ve got an Iron Chef; all of them have their own business. It’s a great demographic that represents the business in the Hudson Valley.
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MARY KAY VRBA Mary Kay Vrba is president and CEO of Dutchess Tourism, Inc., the official marketing organization for Dutchess County. “Distinctly Dutchess,” her award-winning campaign, uses the arts, history, food and agritourism experiences to attract visitors to the region. She is currently arranging to take local chefs to the UK for media events promoting Dutchess County and the Hudson Valley. Everyone talks about the Napa Valley— which is beautiful—but the Hudson Valley has so much more: world-class culture and contemporary art venues, history from the Revolutionary War to today, outdoor hiking, biking, kayaking and, of course, food that has no match. It’s all here. In 2016, visitors spent $143.4 million on food and beverages in Dutchess County; in 2017 that increased to $153.8 million. The restaurants that have opened, the breweries and distilleries in cities, the farm markets—all have had an impact on our growth. People are looking for local experiences, and the Hudson Valley food scene certainly provides that, and more. Just look at Beacon—two breweries, a distillery, artisan syrup maker and coffee roaster...
TIM RYAN The Culinary Institute of America recruited Tim Ryan to its faculty in 1982 to develop and run the college’s American Bounty Restaurant, which celebrates American cuisine with regional, seasonal and sustainable ingredients—a groundbreaking idea at the time. A 1977 CIA graduate who earned a doctorate in education from the University of Pennsylvania, became a certified master chef, Culinary Olympics champion and, in 2001, the CIA’s fifth president. Ryan was named one of the most powerful people in the food world by both the Daily Meal and Nation’s Restaurant News in 2016. Under his leadership, lessons in sustainable agriculture and sustainable cuisine have been integrated into the college curriculum. The CIA’s Hyde Park campus today spends about $800,000 per year on local produce, eggs, dairy, and meat, from about 60 farms within a 75-mile radius of the campus. Food is the number one business on the planet, so there remains a lot of opportunity for people with talent and fresh ideas. The role of the chef has been changing since the 1970s, and today, chefs have evolved into thought leaders, arbiters of cool, change agents and global celebrities. Chefs have also become increasingly business savvy; many of the best-known chefs develop restaurants, product lines, intellectual property and licensing deals into small and not-so-small empires. Whether we are talking about the change in the status and scope of the chef, or the quality and diversity of the American diet, the CIA has had major impacts on both. We continue to push forward on these fronts, and we are confident that even better days for the profession, the food world, and the dining public are ahead.
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All-Day Breakfast | Lunch | Weekend Brunch Open Tuesday–Sunday 9am–3pm Occasional Pop-Up Dinners 99 Liberty Street 845.565.4616 99LibertyStreet.com
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cider craft by timothy buzinski photos by eva deitch
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dream about triple-digit growth, one segment of the Hudson Valley economy—craft beverages—has grown to a degree rarely seen in any sector. One segment of the craft beverage industry—hard cider—has seen significant growth in the region, jumping 167 percent in only six years, from only two in 2010 to 26 today. (Statewide, the number of hard cider producers has gone from five to 90 in the same period, according to state figures.) Part of the reason for the dramatic growth in cider production here and elsewhere is, of course, the changing demographics of the drinking population and what their preferences are. The current population of drinkers in their 20s and 30s actually drinks more cider and orders more ciderbased cocktails than their predecessors did. Combine that interest with a new generation of farmers and orchardists and relaxed regulations for farm-based production, and you’ve got the makings of a revitalized industry.
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At least some of the current interest and growth in the region’s hard cider industry can be attributed to the efforts of Glynwood, an agriculture-focused non-profit based in Cold Spring. In 2010, Glynwood established Cider Week, an annual event designed to raise public awareness and appreciation of cider and to bring farm-based producers and industry professionals together to share information. Glynwood also established the New York Cider Association (now an independent group), and continues to encourage farm-based cider production, focusing its efforts in the Hudson Valley, where cider is poised to become a signature product. On the production side, a new generation of farmers and orchardists has been a major factor in revitalizing the industry. A good example of this “new blood” is Josh Morgenthau. Shortly after finishing college, Morgenthau returned to Fishkill Farms, in Hopewell Junction (Dutchess County), where his family has been farming and growing apples since 1913. Morgenthau quickly began to take an active role in managing the farm, planting new orchards, and turning it into one of the region’s most successful farm operations. In the process, Morgenthau studied the history of the region and researched historic texts on New York apples. In the reinvigorated orchards he eventually planted heirloom varieties, including Newtown Pippin, Esopus Spitzenburg and Northern Spy, and, as he continued to experiment with cidermaking, he planted more cider-friendly, bittersweet apple varieties that offered higher tannins, including Dabinett, Yarlington Mill, Porter’s Perfection, Ashmead’s Kernel and Hyslop Crab. Eventually, Morgenthau created the Treasury Cider label (a tribute to the farm’s founder, Henry Morgenthau, Jr., who served as Secretary of the Treasury under President Franklin D. Roosevelt), and released his first commercial cider using Fishkill Farms apples in 2015. The secret weapon to successful cider, Morgenthau claims, is its terroir. Using a winemaker’s philosophy, he notes how well certain varieties of apples reflect the character of the land and climate and create beverages with honest complexity. There are, in fact, a number of similarities between the region’s wine and cider industries, so much so that it sometimes is difficult to shift focus. The steadfast Elizabeth Ryan, of Breezy Hill Orchard in Staatsburg (Dutchess County), has been one of the stalwarts when it comes to promoting cider in the region. Her Hudson Valley Farmhouse Cider started in 1996 was among the first commercially available ciders produced in the Hudson Valley. “We had an enormous amount of trouble getting a wine writer to cover cider,” she recalls, though now, “fine cider is more strongly positioned, more so than ever before.” Utilizing the knowledge she’s gained from numerous trips abroad that informed her spirit as much as her cidermaking prowess, Ryan relied heavily on the historical nature of cider to develop, her line of hard ciders. Her business has grown steadily over the years; she recently purchased
Elizabeth Ryan
It sounds romantic—this small, micro‑production— but it’s masochistic.
Leif Sundström
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Fall Cider Pairings Hard cider is meant to be enjoyed with food. Aaron Burr Wurtsboro aaronburrcider.com
Angry Orchard 2241 Albany Post Rd, Walden 1-888-845-3311; angryorchard.com
2015-16 Shawangunk Ridge "Homestead" (7.8% ABV) Dry, tart, tannic. Unfiltered and naturally effervescent. PAIR WITH: Churchtown dairy soft or "stinky" cheese
Angry Orchard Newtown Pippin Single Varietal Hard Cider (8.8% ABV) Dry, light, apple-sweetness PAIR WITH: Oysters (no mignonette)
Metal House Cider Esopus metalhousecider.com
Orchard Hill Cider Mill Soons Orchard 29 Soons Circle, New Hampton 845-374-2468; orchardhillnyc.com
Treasury Cider Fishkill Farms 9 Fishkill Farm Rd, Hopewell Junction 845-897-4377; fishkillfarms.com
Verde Cider (7.25% ABV) Vibrant, medium-dry PAIR WITH: Grilled chicken and cranberries
Burr Knot (8.3% ABV) Dry, tart, notes of strawberry and rhubarb PAIR WITH: Grilled sea bass with herbs; dry rubbed chicken, heirloom tomatoes with chives,sea salt, olive oil; fish tacos; littleneck clams steamed in cider with garlic & oil
2015 Debut Methode Champenoise (8.5% ABV) Refined, slightly floral, funky, champagne-like PAIR WITH: Prosciutto, a little cavemaster cheese and good bread 2016 Ora d’Oro (8.5% ABV) Dry, crisp, vibrant acidity PAIR WITH: Pulled pork corn tacos with fresh mangotomatillo-lime salsa and plenty of cotija cheese
Thompson's Cider Mill 335 Blinn Rd., Croton-on-Hudson (914) 271-2254; thompsonscidermill.com
Sponti Cider (8% ABV) Dry, delicately sparkling PAIR WITH: Roasted quail with a marmalade gastrique; porchetta de Testa; braised pig cheek with rye bread stuffing
Antique Apple Blend Semi-Dry Cider (7% ABV) Dry with apple sweetness PAIR WITH: Goat cheeses, light fish dishes and grilled chicken dishes
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God Speed the Plough (6.9% ABV) Light, effervescent, fragrant & fruity PAIR WITH: Sautéed fish with cream sauce
Onda (8.6% ABV) Dry, unfiltered, notes of vanilla PAIR WITH: Tortilla de patatas; pork ribs; asparagus with lemon vinaigrette; braised chorizo
Sundström Cider Lake Katrine sundstromcider.com
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Hudson Valley Farmhouse Cider Breezy Hill Orchard and Cider Mill 828 Centre Rd, Staatsburg (845) 266-3979; hudsonvalleyfarmhousecider.com
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Warwick Valley Winery & Distillery 114 Little York Road, Warwick (845) 258-4858 wvwinery.com Doc’s Draft Hard Pumpkin Cider (6% ABV) Spiced, not-too-sweet, dry cider base PAIR WITH: Maple roasted pork, creamy cheeses or, of course... pumpkin pie!
Stone Ridge Orchards (Ulster County) and acquired a new property in Milton. Ryan admits, though, that there are challenges facing the industry. “It’s still hard to get traction in the market,” she says, noting many small cideries can’t compete with the volume or sales quotas of larger brands, which can make finding and maintaining commercial distribution difficult. Additionally, Ryan stresses the need for continued consumer education. “The consumer is still not aware of the distinction between fine, craft cider and more massproduced versions,” she says, explaining that blending apple varieties yields a more balanced and complex cider than one made from concentrate. The next step, she says, will be to have consumers experience fine cider with local food, much the way it is enjoyed in Europe. Leif Sundström, of Sundström Cider, previously was a winemaker in Oregon and later represented a premier wine portfolio for an importer and distributor in New York. The idea of making cider took shape when he worked with Johannes Leitz in the Rheingau region of Germany. Unlike Morgenthau and Ryan, however, Sundström owned neither an orchard where he could grow fruit, nor space where he could set up production. But he was coaxed into producing his first ciders in early December 2013 by two friends who covered some of the start-up costs and offered space for production. Sundström initially sourced fruit from
Samascott Orchards, in Kinderhook, which grows 72 apple varieties, including some heirlooms. Sundström’s first bottlings were quick sellouts, and he reinvested in more fruit every year while diversifying his sources. His fifth release debuts this fall. “It sounds romantic and all—this small, micro-production—but it’s masochistic,” he admits. His biggest release to date will be just 300 cases, all likely to be bought up quickly by restaurants such as Blue Hill at Stone Barns or retail shops throughout the state. Sundström’s ciders are among the most lively, especially his blended Sponti bottling. All his sparkling ciders are bottled using what he calls the “rural method,” akin to the méthode ancestrale (where wines begin fermentation in the tank and finish in the bottle). His still cider, produced from a single apple variety (Ashmead’s Kernel), drinks like a fine white wine at a fraction of the cost. In order to achieve his 3,000- to 5,000-case goal, however, Sundström knows he’ll have to put down roots. In addition to buying apples from various sources, Sundström has been operating as an Alternating Proprietorship, setting up his own equipment in leased space for production and bottling. He’s also looking to invest in large wood barrels and other tools to improve the quality of his product. Diversity of production methods and variety of cider styles are among the factors that make regional hard
The next chapter for local hard cider is coming clearly into focus.
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ciders so exciting and interesting. While some makers, like Sundström, focus on European rural methods, others, like Metal House Cider, in Esopus (Ulster County), use more traditional methods. Kimberly Kae and husband Matt DiFrancesco began experimenting with the apples harvested from their property in pies, apple sauce and cider. They soon found that their poorly pruned, unattended trees produced apples that made splendid still cider. They decided to commercially produce sparkling cider using a traditional method that requires the sediment left from fermentation and aging to be removed from each bottle by hand. Metal House will release a pét-nat, or pétillant naturel-style cider this year. Metal House Cider’s first release was a tour de force, reminiscent of a quality blanc de blancs sparkling wine rather than a kitchen experiment with apples. Kae is convinced the quality is in the fruit. “We didn’t want to make anything we didn’t want to drink,” Kae recalls. “Our untreated varieties here at home were yielding a much more interesting cider than if they were those same varieties conventionally produced.” This realization led to a search for similar sources—after some research, she found the owner of an old farm just two miles away and negotiated a deal to revitalize his historic orchard. They are now tending and trying to bring back to life more than 900
Leif Sundström
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100-year-old trees, and though the payoff may not come for some time, they’re learning to love the work. Perhaps the biggest change to the region’s cider production was the opening of Angry Orchard Cidery in Walden (Orange County) in 2015. Far from being a craft-size operation, this industry giant, owned by Boston Beer Company, dominates the national cider market. The company has been open about the use of concentrate, sweeteners and other products in its high-volume cider production—admittedly techniques that do not conform to the ideals of craft cider. However, head cidermaker Ryan Burk explains the company had looked all over the Northeast and settled on the Hudson Valley because “it was important to be in a place where apples had a history.” The company planted 18 acres of cider apples for production purposes, though currently the bulk of the local fruit comes from partnergrower Jeff Crist, of Crist Brothers Orchards (founded in 1883). Burk works with growers throughout the country and abroad, collaborating with other cideries to create new tastes or buying fruit (from Normandy, for example) for special bottlings. Burk says his ciders are “an homage to the people, the places, and the dinners we’ve had in these places.” Hoping to help define “American cider,” Angry Orchard is
Ryan Burk
working with Glynwood to promote cider and to provide opportunities for cidermakers to learn from their Old World counterparts through enrichment trips to important European cider-producing regions. Ultimately, the hope of both Burk and others in the region is that Angry Orchard can stimulate consumer interest so that all producers in the area will benefit from increased cider tourism and a more acute understanding of the product. With that in mind, discussions are underway about creating a cider “mark of distinction.” Akin to the DOP system in Asturias, Spain (a world-class cider region), the mark would set New York (the top cider-producing state in the nation) ciders apart from others via a defined and regulated set of rules, likely defining specific growing areas and/or the apples used in production. Still in the early phases, the designation is expected to take shape over the coming years. “This would be a multi-step process,” admits Jenn Smith, Executive Director of the New York Cider Association. Another consumer-driven initiative is a “dryness scale”—a far more difficult undertaking with cider than, say, with Riesling: The complexities of cider—its residual sugar, acidity and tannins—requires a more nuanced evaluation of its perceived sweetness than is needed even for wine. So, the next chapter for local hard cider is coming clearly into focus. Attracting new drinkers, moving existing fans beyond seasonal consumption, and introducing diners to
the joys of pairing cider with food are key to the continued growth of the industry. But as Josh Morgenthau says, “More and more I’m convinced cider will have a place alongside beer and wine at the table.” An entire regional industry is banking on it. v Breezy Hill Orchard 828 Centre Rd, Staatsburg (845) 266-3979; breezyhillorchard.com Fishkill Farms 9 Fishkill Farm Rd, Hopewell Junction (845) 897-4377; fishkillfarm.com; treasurycider.com Angry Orchard 2241 Albany Post Rd, Walden (888) 845-3311; angryorchard.com Sundström Cider Lake Katrine sundstromcider.com Metal House Cider Esopus metalhousecider.coom
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T H E
VA L L E Y
THE ROUNDHOUSE
TA B L E
P R E S E N T S
FIN & BREW
THE WHITLOCK
october 29 – november 11 $22.95 LUNCH • $32.95 DINNER *
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E S E R V E Y O U R TA B L E F O R
the region's largest culinary event. Hudson Valley Restaurant Week celebrates the restaurants, farmers and producers that have placed this region on the culinary map. Discover world-class restaurants and awardwinning chefs combining the freshest, local ingredients with a wide range of techniques to satisfy every palate. Farm-to-table cuisine and garden-toglass cocktails will make their way onto restaurant week menus showcasing the fall bounty of the Hudson Valley. Dining out during restaurant week supports
* excludes
tax beverage
&
tip
sustainability, agricultural heritage and drives the 'eat & drink local' movement. Pay close attention to the sponsors and partners listed in this guide. Each plays an important role in supporting local businesses, contributing to the Hudson Valley's culinary identity and boosting the local economy. Hudson Valley Restaurant Week would not be possible without their continued support. For an up-to-date listing of participants, menus or to book your reservations, visit HudsonValleyRestaurantWeek.com. Happy Fall Restaurant Week!
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THE VALLE Y TABLE’S HUDSON VALLE Y RESTAUR ANT WEEK
Participating Restaurants
As of Press Time
KEY: L LUNCH
D DINNER T
CONVENIENT TO METRO NORTH
X
HAS EXCLUSIONS
Visit HudsonValleyRestaurantWeek.com for participating restaurants, menus, updates and more. 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.
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.
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.
273 KITCHEN L D X T 273 Halstead Ave, Harrison (914) 732-3333; 273kitchen.com From Chef Constantine Kalandranis of 8 North Broadway, a 30-seat small plates Mediterranean bistro with a seafood-heavy menu including various raw, cured and ceviche dishes, meatbased dishes and small bites.
808 SOCIAL L D 185 Summerfield St, Scarsdale (914) 723-2600; 808socialny.com An industrial-rustic eatery offering a menu that mixes classic and inventive Italian fare.
BENJAMIN STEAKHOUSE D X 610 Hartsdale Ave, White Plains (914) 428-6868; benjaminsteakhouse.com Serious steaks created by an alumnus of the venerable Peter Luger restaurant in a handsome setting with a central fireplace.
3 WESTERLY BAR AND GRILL L D T 3 Westerly Rd, Ossining (914) 762-1333; 3westerly.com A nautical-themed gastropub and globallyinfluenced grill featuring fresh seafood, woodfire artisanal pizzas, burgers and stunning views of the Hudson River waterfront. 76 HOUSE L D T 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. 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.”
A TAVOLA TRATTORIA D 46 Main St, New Paltz (845) 255-1426; atavolany.com Italian eatery focusing on fresh local produce in a rustic, family-style setting with a seasonally inspired menu that includes homemade pasta dishes influenced by classics found throughout Italy. AESOP’S FABLE RESTAURANT L D T 13 King St, Chappaqua (914) 238-3858; aesopsfablerestaurant.com Locally-inspired New American restaurant offering eclectic fare and seasonally-inspired craft cocktails in an intimate setting. AMERICAN BOUNTY L D X 1946 Campus Dr, Hyde Park (845) 451-1011; americanbountyrestaurant.com By consciously focusing on regional and seasonal products, the American Bounty Restaurant offers contemporary and traditional dishes brought to life in an honest and flavorful way. AQUATERRA GRILLE L D X 420 N Middletown Rd, Pearl River (845) 920-1340; aquaterragrille.com Casual family eatery boasting an extensive menu of modern American fare from the sea (Aqua) and land (Terra).
HOW IT WORKS
AROMA OSTERIA L D X 114 Old Post Rd, Wappingers Falls (845) 298-6790; aromaosteriarestaurant.com Classic rustic Italian serving Southern Italian dishes and elegant cocktails in a romantic and relaxed atmosphere.
What You Need to Know
ARTIST’S PALATE D T X 307 Main St, Poughkeepsie (845) 242-6570; theartistspalate.biz Cosmopolitan elegance meets edgy, industry style. Innovative menu offering intriguing combinations and variations on classic American comfort 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 popular steak and seafood house include prime rib, porterhouse and fresh lobster.
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BIRDSALL HOUSE T 970 Main St, Peekskill (914) 930-1880; birdsallhouse.net Chef Richard Norbutt’s globally eclectic culinary talents perfectly compliment the gastropub’s beer-centric beverage program. BISTRO Z D T 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. BLT STEAK D 221 Main St, White Plains (914) 467-5500; bltsteak.com Located in The Ritz-Carlton Westchester serving steakhouse specialties in a bistro ambiance. Enjoy a bistro-style menu featuring freshly made popovers, specially selected steaks and flavorful side dishes like grilled asparagus and truffle mashed potatoes. BLU AT THE LAKEHOUSE L D 825 South Lake Blvd, Mahopac (845)621-5200; bluatthelakehouse.com Lakeside farm to table restaurant located in Mahopac offering fresh seafood, steak, and a raw bar. BLU POINTE L D X 120 Front St, Newburgh (845) 568-0100; blu-pointe.com This seafood-focused venue features a menu of the freshest products available, a contemporary lounge with fireplace, set right on the Hudson River. BOCUSE RESTAURANT L D 1946 Campus Dr, Hyde Park (845) 471-6608; bocuserestaurant.com This Culinary Institute of America restaurant re-imagines classic French cuisine using modern techniques with a new style accompanied by casual yet sophisticated service. THE BORLAND HOUSE INN L X 130 Clinton St, Montgomery (845) 457-1513; theborlandhouse.com This bed and breakfast features a restaurant offering seasonal farm fresh ingredients with Southern comfort-food influences.
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BRASSERIE 292 L D T 292 Main St, Poughkeepsie (845) 473-0292; brasserie292.com Transporting diners to the heart of Paris, serving classic brasserie fare: duck confit, steak frites and cassoulet.
CHAR L D T X 2 S Water St, Greenwich, CT (203) 900-1100; charct.com A sister restaurant to Dolphin, this upscale yet casual restaurant offers contemporary American cuisine in a setting to match.
BROADWAY BISTRO L D X 3 S Broadway, Nyack (845) 353-8361; 3broadwaybistro.com Authentic Tuscan cuisine with dishes ranging from terrine of eggplant to cavatelli, broccoli rabe pesto and sweet Italian sausage.
CHAR 1788 L D 14 Gristmill Ln, Gardiner (845) 255-1527; tuthilltown.com A farm-to-table restaurant celebrating the distillery's world-class spirits, the unique history of the site and featuring products and ingredients from the local Hudson Valley region.
BROTHER’S FISH AND CHIPS D T 172 N Highland Ave, Ossining (914) 488-5141; brothersfishandchips.com Classic seafood restaurant with specializing in fish and chips as well as reimagined dishes like fried bass tacos and red snapper ceviche. BUTTERFIELD D X 3805 Main St, Stone Ridge (845) 687-0887; butterfieldstoneridge.com An 18th century Dutch Colonial stone mansion tastefully renovated in the historic hamlet of Stone Ridge sets the stage for a seasonal new American menu redefining farm-to-table cuisine. CAFE AMARCORD D T X 276 Main St, Beacon (845) 440-0050; cafeamarcord.com 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 the street-side terrace. CAFFE REGATTA D T 133 Wolfs Ln, Pelham (914) 738-8686; cafferegatta.com Italian-inspired seafood restaurant offering a diverse menu of reimagined American classics and fresh seafood. CAPERS MEDITERRANEAN RESTAURANT L D 531 N Main St, Port Chester (914) 481-8833; caperspc.com Enjoy a fresh new take on Mediterranean cuisine. Indulge in decadent Foie Gras Dumplings and sip on their signature Herbs de Romance cocktail in a cozy, intimate setting. CATHRYN’S TUSCAN GRILL L D T 91 Main St, Cold Spring (845) 265-5582; tuscangrill.com Romantic and whimsical with an Italian menu that leans toward the north. The wine list is extensive and the welcome is warm. CELLAIO D 888 Resorts World Drive, Monticello (845) 428-7497; cellaiosteak.com Italian inspired steakhouse with a menu curated by acclaimed chef Scott Conant. Offerings include dry aged Black Angus beef, antipasti, fresh pastas made in-house daily and a raw bar. CELLAR 49 L D 49 East Sunnyside Ln, Tarrytown (914) 591-3183; tarrytownhouseestate.com Fine tavern food in the cellar of the Biddle Mansion within the Tarrytown House Estate offering a casual, energetic atmosphere and wine cellar. CENA 2000 L D 50 Front St, Newburgh (845) 561-7676; cena2000.com Cena 2000 pairs an upscale Mediterranean menu and a serious wine list with Hudson River views on the Newburgh waterfront.
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 Upscale pub and American grill serving steaks, sandwiches, seafood and salads. Enjoy a meal by the fireplace, or watch the game on one of three flat-screen TVs.
COSIMO’S WOODBURY 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 TRATTORIA L D X 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 inn, emphasizing hospitality, offering a modern American menu and one of the world’s finest wine lists.
HVRW BOARD OF ADVISORS
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, from housesmoked meats to gourmet pastry. CITY PERCH KITCHEN + BAR D 1 Livingstone Ave, Dobbs Ferry (914) 348-7003; cityperch.com Seasonal American dining from James Beardrenowned Chef Sherry Yard meets handcrafted garden-to-glass cocktails and a boutique wine list. Featuring an open kitchen, raw seafood bar and brick oven pizza. 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. COMMUNAL KITCHEN D X 162 Main St, Nyack (845) 535-3133; communalkitchennyack.com Drawing inspiration from local, organic products, chef and owner, Jed Gidaly, serves globally inspired cuisine accompanied by handcrafted cocktails, small production wines and local craft beers. THE COOKERY 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. CORTLANDT COLONIAL RESTAURANT 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.
HUDSONVALLEYRESTAURANTWEEK.COM #HVRW
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DINO’S VIGNETO CAFÉ L D 80 Vineyard Ave,Highland (845) 834-2828; vignetocafe.com Stop in for freshly homemade pasta among other Italian dishes and lunch specials. DOLPHIN L D T 1 Van Der Donck St, Yonkers (914) 751-8170; dolphinrbl.com On the banks of the Hudson River and decorated in dramatic, modern fashion, Dolphin’s menu draws liberally and fittingly from the sea. DONJITO L D T 122 Mamaroneck Ave, Mamaroneck (914) 873-0250; donjito.com The sister restaurant of PopoJito in Scarsdale, DonJito serves Mediterranean and Mexican “tacos and tapas” in a cozy, Spanish-influenced wine cellar environment. DUBROVNIK RESTAURANT L D T X 721 Main St, New Rochelle (914) 637-3777; dubrovnikny.com Authentic Croatian cuisine with a farm-to-table, sea-to-table approach. Known for its seafood and its authentic wine list. DUTCH ALE HOUSE L D 253 Main St, Saugerties (845) 247-2337; dutchalehouse.com History and tradition surround diners at the legendary 60 seat eatery. Sit at the bar beneath hanging mugs, or in the newly renovated dining space. Specializing in craft beer and gastropub fare, featuring locally sourced smoked meats. 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 and delicious house-made pastas. THE EAGLE SALOON D T 21 S Division St, Peekskill (914) 788-4663; eaglesaloon.com Saloon-style bar and eatery serving a “taste of Nashville” with a Southern- and Asian-inspired menu. ELEVEN 11 GRILLE & SPIRITS L D 1111 Main St, Fishkill (845) 896-0011; eleven11grille.com Lively tavern & family-friendly spot serving traditional American favorites in a rustic setting.
FORTINA (YONKERS) L D T 1086 N. Broadway, Yonkers (914)358-3595; fortinapizza.com
FAT SAL’S BAR & GRILL L D 265 Tate Ave, Buchanan (914) 930-1770; fatsalsbarandgrill.com Whether it's Fat Sal's Porterhouse Chili or Grandma’s Homemade Meatballs, Fat Sal's Bar & Grill has something for everyone. FARMERS & CHEFS L D T 40 Albany St, Poughkeepsie (845) 337-4949; farmersandchefs.com Chef/owner John Lekic continues the tradition of Le Express at his new restaurant, drawing inspiration from local farms and seasonal ingredients along with global influences. Seasonal dishes like fresh watermelon salad and pan roasted duck breast with cherries and a port wine reduction are featured on the menu. FARM TO TABLE BISTRO L D 1083 Rt. 9, Fishkill (845) 297-1111; ftbistro.com New American menu is committed to crafted food and the community of farmers and purveyors that provide the freshest seasonally available ingredients.
FREEBIRD KITCHEN AND BAR L D T 161 Mamaroneck Ave, White Plains (914) 607-2476; freebirdkitchenandbar.com Southern-style restaurant featuring comfort dishes like fried green tomatoes and chicken & waffles, made with fresh local ingredients and all served with a side of Southern hospitality. FURCI’S RESTAURANT L D X 334 Underhill Ave, Yorktown Heights (914) 302-7900; furcisrestaurant.com Family-owned Italian restaurant featuring homemade soups, salad dressings, Sicilian rice balls, gnocchi bolognese, chicken parmesan, and other specialties all served by a friendly staff. GIULIO’S RESTAURANT D 154 Washington St, Tappan (845) 359-3657; giulios.biz A romantic setting complete with fireplaces and candlelight; serves Italian-inspired continental cuisine with extensive gluten-free options. GLEASON’S L D T 911 South St, Peekskill (914) 402-1950; gleasonspeekskill.com An offshoot of the popular Birdsall House, Gleason’s specializes in fashionable flabtreads, simple rustic fare and well-crafted cocktails.
FIG & OLIVE L D T 696 White Plains Rd, Scarsdale (914) 725-2900; figandolive.com The impossibly chic environs of Manhattan’s meat-packing district transported to suburban Scarsdale, with an invigorated Mediterranean menu. FIN AND BREW D T 5 John Walsh Blvd, Peekskill (914) 788-4555; finandbrew.com A New American restaurant restores life to a former factory, focusing on seafood, small plates and a high-end take on comfort classics. Come for the food and local brews, stay for the sweeping views of the Hudson River. FLAMES STEAKHOUSE L D 121 E Main St, Elmsford (914) 592-3500; flamessteakhouse.com Prime steaks & an extensive wine list draw crowds to this casual, high-end steakhouse.
FLORRIE KAYE’S TEA ROOM AND GIFTS L 69 Gleneida Ave, Carmel (845) 225-8327; florriekayes.com A traditional English Tea Room, specializing in delicate finger sandwiches, including coronation chicken on zucchini bread and house-made baked goods such as scones, Victoria sponge cake and sticky toffee pudding.
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FORTINA (RYE BROOK) L D 136 South Ridge St, Rye Brook (914) 937-0900; fortinapizza.com
FLORIO’S OLDE STONE MILL RESTAURANT L D T X 2 Scarsdale Rd, Tuckahoe (914) 771-7661; theoldestonemill.com Old stone mill turned Italian restaurant overlooking the Bronx River, serving pasta, steak, seafood and other traditional dishes.
EAT. SHARE. WIN.
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EMILIO RISTORANTE L D T 1 Colonial Pl, Harrison (914) 835-3100; emilioristorante.com Set in a century-old colonial home with rambling dining rooms, featuring house-made pastas, classic antipasto table and seasonal regional Italian menu.
GROWLER'S BEER BISTRO L D T 25 Main Street, Tuckahoe (914) 793-0608; growlersbeerbistro.com A revolving list of craft beers & seasonal small plates in an industrial-chic setting. HARPER’S RESTAURANT & BAR D T X 92 Main St, Dobbs Ferry (914) 693-2306; harpersonmain.com A hip neighborhood tavern serving American food with an all-American wine list. Simple home cooking using local, seasonal ingredients. HARVEST ON HUDSON L D T X 1 River St, Hastings-on-Hudson (914) 478-2800; harvesthudson.com Overlooking the Hudson River and Palisades, a magnificent Tuscan farmhouse is the perfect setting for inspired Mediterranean cuisine. HAVANA CENTRAL L D 1 Ridge Hill Blvd, Yonkers (914) 423-5500; havanacentral.com A lively restaurant and bar serving fresh Cuban classics. Sit down with a glass of sangria or a mojito and enjoy the live music and tropical ambiance. HENRY’S AT THE FARM L D 220 North Rd, Milton (845) 795-1310; buttermilkfallsinn.com A dining destination at the Buttermilk Falls Inn & Spa, Henry’s sources locally and from its own 40-acre farm. Elegant cuisine in a charming setting.
FORTINA (ARMONK) L D 17 Maple Ave, Armonk (914) 273-0900; fortinapizza.com Chef Christian Petroni’s popular casual Italian eatery serves straightforward Italian food cooked in wood fired ovens—and charred in all the right places.
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HERITAGE FOOD+DRINK D X 1379 US 9, Wappingers Falls (845) 298-1555; heritagefooddrink.com Chefs Max Renny and Frank Camey craft the Hudson Valley’s bounty into a mix of classic and new dishes like wood fired skirt steak or roasted broccoli with cornmeal-fried stems at this impressive 250-seat farm-to-table dining destination. HUDSON ANCHOR SEAFOOD & GRILL L D T 222 Beekman Ave, Sleepy Hollow (914) 600-8123; hudsonanchorseafood.com Located in historic Sleepy Hollow, the nauticalthemed restaurant offers classic seafood-centric dishes with a modern flair including lobster cakes with basil cream, seafood risotto and blackened tuna with creole lemon cream. HUDSON FARMER & THE FISH L D T 11 River St, Sleepy Hollow (914) 631-8380; farmerandthefish.com Just like its sister restaurant, Purdy’s Farmer & the Fish, diners can enjoy the freshest local ingredients prepared as beautiful delicious dishes. HUDSON HOUSE OF NYACK D X 134 Main St, Nyack (845) 353-1355; hudsonhousenyack.com An antique village hall/jailhouse turned restaurant and bar sets the stage for enjoying refined American cuisine and delicious desserts. HUDSON HOUSE RIVER INN L D T 2 Main St, Cold Spring (845) 265-9355; hudsonhouseinn.com A historic 1832 landmark serving dry-aged, hand-cut steaks and market-fresh fish on the riverfront. 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 and trademark homemade popovers with strawberry butter. THE HUDSON ROOM D T X 23 South 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. IL CASTELLO L D X 576 Mamaroneck Ave, Mamaroneck (914) 777-2200; ilcastellomenu.com Old world influenced Italian eatery specializing in handmade pastas and tableside presentation. IL CENACOLO L D X 228 S Plank Rd, Newburgh (845) 564-4494; ilcenacolorestaurant.com A dining landmark in the Hudson Valley since 1988, celebrating the simplicity of classic Tuscan cuisine. IL FORNO ITALIAN KITCHEN AND BAR L D 343 US-202, Somers (914) 277-7575; ilfornosomers.com Offering traditional Italian cuisine, house-made pastas, brick oven pizza and more. Wide beer and wine selection. INN AT POUND RIDGE L T X 258 Westchester Ave, Pound Ridge (914) 764-1400; innatpoundridge.com Chef Jean-Georges brings casual elegance to Pound Ridge with a seasonal, farm-to-table menu and a contemporary country atmosphere.
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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, Italianinspired, locally sourced cuisine and hospitality to Ardsley. LA LANTERNA L D 23 Grey Oaks Ave, Yonkers (914) 476-3060; lalanterna.com Executive chef Valterio Tarone offers a unique Italian-Swiss menu served in an elegant yet cozy atmosphere.
LITTLE DRUNKEN CHEF L D T X 36 Main St, Mount Kisco (914) 242-8800 This tapas-style eatery offers flavorful globally-influenced food with live music, an oyster bar, internationally-sourced craft beer and more. LOTUS D 888 Resorts World Drive, Monticello (845)428-7497; rwcatskills.com/dining/lotus/ Like its namesake, Lotus combines elegance with an inspired menu of authentic Chinese delicacies in a fine dining atmosphere. Dishes include Salt & Pepper Pork Loin, Peking Duck and Coconut Curry Crab.
LA PANETIÈRE L D X 530 Milton Rd, Rye (914) 967-8140; lapanetiere.com A Westchester landmark restaurant serving Southern French cuisine, complemented by an exceptional wine cellar, fresh baked breads and pastries.
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.
LAKEVIEW HOUSE L D X 343 Lakeside Rd, Newburgh (845) 566-7100; thelakeviewhouse.com Enjoy views of Orange Lake while browsing a menu of classic favorites, modern fare and daily specials. Excellent service in a cozy atmosphere.
MADISON KITCHEN L D T X 7 Madison Ave, Larchmont (914) 732-3024; mklarchmont.com Seasonally inspired cocktails and craft beer complement Chef Di Bona’s assortment of small plates, charcuterie boards and entrées.
LE JARDIN DU ROI L D T 95 King St, Chappaqua (914) 238-1368; lejardinchappaqua.com A local favorite, this cozy, French Bistro is perfect for a romantic meal or a night out with the family.
MAGNO’S GRILL L D T 108 Centre Ave, New Rochelle (914) 235-0008; magnosgrill.com Chef Magno offers a sophisticated menu of Italian and Argentinian dishes. An intimate, casual dining experience with a new take on classic favorites.
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 the French tradition, served in a charming, tastefully decorated dining room. LENNY’S NORTH L D X 386 Main St, Somers (914) 273-8686; lennysnorth.com The newest Lenny’s location features old favorites in a new scene. Lenny’s incorporates farm fresh ingredients in their new American specialties. LENNY’S SEAFOOD & STEAKHOUSE L D T 2047 Boston Post Rd, Larchmont (914) 630-7800; lennyssteakhouse.com From Lenny Balidemaj (Il Castello), a popular seafood and steakhouse with Italian flavors and hospitality. LEXINGTON SQUARE CAFE L D T 510 Lexington Ave, Mount Kisco (914) 244-3663; lexingtonsquarecafe.com A unique combination of spacious dining with an intimate feeling. Offers an eclectic menu of American fusion cuisine and a lively bar. LIBERTY STREET BISTRO D X 97 Liberty St, Newburgh (845) 562-3900; libertystreetbistro.com Chef/Owner Michael Kelly offers classic Frenchinfluenced cuisine within a contemporary American style restaurant, embracing local flavors in each dish on his menu. LIMONCELLO AT ORANGE INN L D X 159 Main St, Goshen (845) 294-1880; limoncelloatorangeinn.com The historic Orange Inn (the oldest operating in Orange County) offers a northern Italian menu with an international twist.
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MARIACHI MEXICO D 405 Main St, Armonk (914) 273-6805; mariachimexico.biz “Eat, Drink, Smile, Love, Cheers to Life!” Stop in for Mexican favorites including flautitas, carnitas and enchiladas. MEDITERRANEO - WHITE PLAINS L D T 189 Main St, White Plains (914) 448-8800; zhospitalitygroup.com/ mediterraneowhiteplains Named Best New Restaurant - Westchester 2017, Mediterraneo serves mediterranean dishes with a focus on seafood. Savor a signature seafood dish accompanied by one of their specialty cocktails. A chic urban-inspired atmosphere. MELTING POT L D T X 30 Mamaroneck Ave, White Plains (914) 993-6358; meltingpot.com/white-plains Fun and interactive dining experience featuring a menu of signature fondue dinners. MERITAGE RESTAURANT D X 1505 Weaver St, Scarsdale (914) 472-8484; meritagerestaurant.net Chef Chris Vergara brings a New American menu sourced from local purveyors to diners in a warm, comfortable neighborhood restaurant. MICKEY SPILLANE’S BAR RESTAURANT AND BANQUET ROOM L D T 431 White Plains Rd, Eastchester (914) 395-3838; mickeyspillanes.com A classic pub serving American favorites with a modern flare. Enjoy one of the many beers on tap on the spacious rooftop complete with string lights and exposed brick.
CONVENIENT TO METRO-NORTH
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EXCLUSIONS APPLY
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Rockland County is your gateway to the wonders of the Hudson Valley. Magnificent views, soulful hikes, charming hospitality, award-winning cuisine, unique entertainment, and rich history-Rockland County offers the best of the Hudson Valley while celebrating the vibrance and diversity of New York State.
Westchester County is a premiere dining destination with a robust menu of restaurants to satisfy every appetite. Whether you’re in the mood for breathtaking waterfront views, charming historic ambiance, sleek and modern new spaces or farm-to-table freshness, Westchester is a culinary gem in the Hudson Valley. Meet and explore Westchester County at VisitWestchesterNY.com
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MILL HOUSE BREWING COMPANY L D T X 289 Mill St, Poughkeepsie (845) 485-2739; millhousebrewing.com A spacious upscale gastropub serving innovative locally sourced dishes. A wide selection of ales (brewed on site) and cocktails.
MORTON’S STEAKHOUSE D X 5 Mamaroneck Ave, White Plains (914) 683-6101; mortons.com/whiteplains A popular nightspot specializing in aged, prime beef, seafood, chicken, chops and glutensensitive options.
MIMA VINOTECA L D T X 63 Main St, Irvington (914) 591-1300; mimasrestaurant.com A charming, simply decorated neighborhood restaurant and wine bar serving rustic fare.
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, enjoy sweet service and Mediterranean fare in the casual dining room.
MODERNE BARN L D X 430 Bedford Rd, Armonk (914) 730-0001; modernebarn.com From the Livanos family, this urban-country-chic restaurant is casual but sophisticated. American menu with global influences. MONTEVERDE AT OLDSTONE D X 28 Bear Mountain Bridge Rd, Cortlandt Manor (914) 737-6500; monteverdeatoldstone.com Offering a selection of American dishes like Moroccan spiced lamb and whole duck in a historic mansion with expansive views of the Hudson River. MORGAN’S FISH HOUSE L D T 22 Elm Pl, Rye (914) 921-8190; morgansfishhouse.net Casual, upscale restaurant in a contemporary space that is warm and sophisticated. Fresh seafood served in a classic style along with steaks and chicken dishes.
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. MULINO’S OF WESTCHESTER L D X 99 Court St, White Plains (914) 761-1818; mulinosny.com This local landmark combines classic and modern Italian cuisine in an elegant dining room. Serving modern Italian fare like carbonara and thin-breaded veal with vine ripe tomato salad. NINA L D X 27 W Main St, Middletown (845) 344-6800; nina-restaurant.com Charm and ambiance in a vintage 1800s storefront (and former opera house) offering international cuisine in a relaxed atmosphere and hip late-night vibe.
NORTH PLANK ROAD TAVERN D X 30 Plank Rd, Newburgh (845) 562-5031; northplankroadtavern.com Diverse new American fare using farm-fresh, local ingredients in a historic tavern setting. OSCAR’S RESTAURANT L D 589 NY-303, Blauvelt (845) 359-0608; oscarsblauvelt.com An unassuming yet elegant Italian restaurant, offers classic tastes of Italy in Rockland County. THE PANDORICA L D T X 165 Main St, Beacon (845) 831-6287; thepandoricarestaurant.com A unique dining experience with a casual eclectic menu, offering alternative dietary options that are out of this world. PAS-TINA’S RISTORANTE D T 155 S Central Ave, Hartsdale (914) 997-7900; pas-tinas.com Authentic Italian restaurant specializing in traditional antipasto, pasta, poultry, meat and seafood dishes. PERCH D X 1 King St, Marlboro (845) 236-3663; perchmarlboro.com From the owner of Cathryn’s Tuscan Grill, offering a globally inspired, locally sourced menu. An eclectic list of wine and beer.
I T’S U N E X P ECT E D. . . B U T I T’S
Distinctly Dutchess
Featured: Terrapin Restaurant | Heritage Food + Drink
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PETER PRATT’S INN D X 673 Croton Rd, Yorktown Heights (914) 962-4090; prattsinn.com The setting: a Revolutionary War-era home. The food: regional American—from charcuterie to Rohan duck breast and NY strip—is prepared with imaginative flair.
PURDY’S FARMER AND THE FISH L D 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.
RISOTTO D 788 Commerce St, Thornwood (914) 769-6000 ; risotto-restaurant.com Authentic Italian cuisine in a cozy neighborhood restaurant. Known for braised meats, homemade pastas and specialty soups; save room for dessert.
PIER 701 RESTAURANT & BAR L D 701 Piermont Ave, Piermont (845) 848-2550; pier701ny.com Chef-owner, Denis Whitton, offers traditional French cuisine with Mediterranean influences at this waterfront spot.
RAMIRO’S 954 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.
RISTORANTE CATERINA DE’ MEDICI L D 1946 Campus Dr, Hyde Park (845) 471-6608; ristorantecaterinademedici.com Authentic regional Italian cuisine crafted at the Culinary Institute of America includes woodfired pizza and other simple rustic dishes.
PLATES D T X 121 Myrtle Blvd, Larchmont (914) 834-1244; platesonthepark.com Chef-owner Matthew Karp’s artisanal culinary craft menu includes hand-rolled pasta, homemade sourdough breads, home-fermented vinegars and a repertoire of American classics.
RED HAT ON THE RIVER L D T X 1 Bridge St, Irvington (914) 591-5888; redhatontheriver.com A bustling, multi-level eatery, affording 180˚ views of the Hudson. French bistro classics mixed with seasonally changing dishes.
RIVER CITY GRILLE L D T X 6 S Broadway, Irvington (914) 591-2033; rivercitygrille.com Eclectic American cuisine served in a vibrant bistro setting. Over a dozen wines by the glass and the bottle. Cocktails are both modern and classic.
POSTO 22 RESTAURANT & WINE BAR D 22 Division Street, New Rochelle (914) 235-2464; posto22.com Cozy trattoria offering classic Italian dishes paired with an extensive wine collection and signature cocktails. PRIMAVERA RESTAURANT AND BAR L D T X 592 Rt 22, Croton Falls (914) 277-4580; primaverarestaurantandbar.com A friendly atmosphere and fine dining experience, with a small-town spirit that is warm, welcoming and inclusive.
RESTAURANT 1915 3020 Seven Lakes Drive, Bear Mountain 845-786-2731; visitbearmountain.com Located at the historic Bear Mountain Inn, enjoy a seasonal menu in a beautiful lodge setting. RESTAURANT X & THE BULLY BOY BAR L D X 117 N Rt 303, Congers (845) 268-6555; xaviars.com Peter Kelly’s elegant roadside restaurant features four dining rooms, a welcoming bar, a menu of classic dishes, and modern American cuisine.
HUDSONVALLEYRESTAURANTWEEK.COM #HVRW
RIVERMARKET BAR & KITCHEN L D T X 127 W Main St, Tarrytown (914) 631-3100; rivermarketbarandkitchen.com Veritable epicurean hub across from the MetroNorth train station features a farm-to-table restaurant, wood-fired pizzeria and wine shop. RIVERVIEW RESTAURANT L D T 45 Fair St, Cold Spring (845) 265-4770; riverdining.com A contemporary American restaurant with Hudson River views offers a seasonally inspired menu of market fresh seafood, brick oven pizza and creative daily specials in a casual, friendly atmosphere.
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ROSIE’S BISTRO ITALIANO L D T X 10 Palmer Ave, Bronxville (914) 793-2000; rosiesbronxville.com Vintage posters in a festive dining room with splashes of yellow and wood accents. The Italian menu is designed to keep things fresh and seasonal. THE ROUNDHOUSE D T 2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com An innovative, locally-inspired seasonal menu, offering local craft beers and creative artisanal cocktails. Floor-to-ceiling windows in the dining room yield stunning waterfall views. 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 fresh seafood. Located in the Westchester Marriott. SAINT GEORGE BISTRO D T X 155 Southside Ave, Hastings-on-Hudson (914) 478-1671; saintgeorgebistro.com This French bistro offers reworked classics, local seafood, fine meats, seasonal vegetables and French wine. SALTAIRE OYSTER BAR & FISH HOUSE L D T X 55 Abendroth Ave, Port Chester (914) 939-2425; saltaireoysterbar.com A Westchester fish and oyster bar serving 10 varieties of oysters and 5 signature sauces alongside craft cocktails.
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SAM’S OF GEDNEY WAY L D 50 Gedney Way, White Plains (914) 949-0978; samsofgedneyway.com A modern American bistro with room for everyone offering a variety of atmospheres for any dining occasion.
SHADOWS ON THE HUDSON L D T 176 Rinaldi Blvd, Poughkeepsie (845) 486-9500; shadowsonthehudson.com On a forty-foot cliff overlooking the Hudson River, Shadows offers five dining rooms and a varied menu of steak and seafood.
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.
SHIP LANTERN INN D 1725 Rt 9W, Milton (845) 795-5400; shiplanterninn.com Since 1925, genuine hospitality and gracious black-tie service, white tablecloths and fine American cuisine for a relaxing experience.
SAPORI ITAIAN RESTAURANT L D T X 324 Central Ave, White Plains (914) 684-8855; saporiofwhiteplains.com Savory Italian dishes prepared with love and passion. Homemade pastas, fresh seafood with an extensive Italian and American wine list. SCALIA & CO CRAFT KITCHEN & BAR L D 785 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 in a casual, upbeat setting. SERGIO’S RISTORANTE D 503 Fifth Ave, Pelham (914) 278-9771; sergiosofpelham.com Enjoy fine Italian cuisine in a newly designed space and savor classic dishes like linguini alle vongole or trenete al tartufo.
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SOFRITO L D T X 175 Main St, White Plains (914) 428-5500; sofritowhiteplains.com The aromatic mix of onions, garlic, and tomato are the essence of authentic Puerto Rican cuisine in this colorful, contemporary dining scene. SONORA RESTAURANT L D T X 179 Rectory St, Port Chester (914) 933-0200; sonorarestaurant.net South American flavors with French-Asian infusion, complemented by a great wine list, delightful cocktails and attentive service. SOUR KRAUT L D 118 Main St, Nyack (845) 358-3122; facebook.com/SourKrautNyack German-style restaurant serving up traditional favorites including wiener schnitzel and wild mushroom strudel.
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SPARKILL STEAKHOUSE L D X 500 Route 340, Sparkill (845) 398-3300; sparkillsteakhouse.com Traditional steakhouse experience with classic sides and fresh, expertly butchered cuts of meat and seafood.
TERRA RUSTICA L D T 550 North State Road, Briarcliff Manor (914) 923-8300; terrarusticaristorante.com Traditional Italian spot offering delicious Italian favorites from Orecchiette Gaeta to Ossobuco Di Angello.
TROUTBECK L D 515 Leedsville Rd, Anemia (845) 789-1555; troutbeck.com The historic, luxury estate, offers New American farm-to-table cuisine and an ever-changing seasonal menu sourced from local purveyors.
STAGECOACH INN L D X 268 Main St, Goshen (845) 294-5526; stagecoachny.com Dishes like truffle lasagna and hand-cut steaks served in three unique areas of this historic boutique inn, including the main dining room, fully-windowed solarium and an outdoor porch.
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.
TUTTABELLA TRATTORIA L D X 754 White Plains Rd, Scarsdale (914) 725-0566; tuttabellatrattoria.com Offering classic Northern Italian-style cuisine and an extensive wine list in a relaxed, familyfriendly atmosphere.
TEXAS DE BRAZIL D X 1584 Palisades Center Dr, West Nyack (845) 727-1313; texasdebrazil.com An authentic Brazilian-American churrascaria (steakhouse) combines the cuisine of Southern Brazil with the spirit of Texas.
THE TWISTED OAK L D T X 61 Main St, Tarrytown (914) 332-1992; thetwistedoakny.com Italian influenced American farmhouse cuisine with homemade pasta and charcuterie pair nicely with ingredient-driven cocktails, craft beer and modest wine list.
THE STONE MANOR @ 101 L D 101 Saw Mill River Road, Hawthorne (914) 703-4112; thestonemanor101.com Modern steakhouse serving Mediterranean influenced dishes and signature cocktails. SUNSET COVE L D T 238 Lower Green St, Tarrytown (914) 366-7889; sunsetcove.net Contemporary Italian restaurant with views of the Hudson River and Palisades. Offerings include a fresh raw bar and hand-crafted dishes including their deconstructed lasagna, a modern take on a classic. 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, house-made pasta and authentic Italian cooking.
TEXAS DE BRAZIL D X 1 Ridge Hill Blvd, Yonkers (914) 652-9660; texasdebrazil.com TRADITIONS 118 D 11 Old Tomahawk St, Somers (914) 248-7200; traditions118restaurant.com Traditional cuisine with classic Italian influences in an eclectic and comfortable atmosphere and an extensive martini menu. TRATTORIA LOCANDA L D X 1105 Main St, Fishkill (845) 896-4100; locandarestaurant.com Charming neighborhood eatery serving fine southern Italian cuisine in a casual, brick-walled dining room.
HUDSONVALLEYRESTAURANTWEEK.COM #HVRW
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 New Main St, Haverstraw (845) 429-4354; unionrestaurant.net Continental cuisine with a Latin twist in an upscale hacienda setting, offering specialty cocktails and sangrias.
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VALLEY RESTAURANT AT THE GARRISON D X 2015 Rt 9, Garrison (845) 424-3604; thegarrison.com American farm-to-table cuisine showcasing ingredients from its own 3-acre farm as well as from area farms and producers, served with elegance in a country setting with river views.
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 artfully plated sushi and entrées.
THE WOULD RESTAURANT D 120 North Rd, Highland (845) 691-9883; thewould.com New American cuisine with a French flair and a long history of warm hospitality in the heart of apple country.
VEGA MEXICAN CUISINE L D T 189 E. Hartsdale Ave, Hartsdale (914) 723-0010; vegamexican.com Expand your palate and immerse your tastebuds in the culinary delights of Mexico—carne asada, flautas, ceviche, chile rellenos and other flavorpacked dishes.
THE WHITLOCK L T 17 Katonah Ave, Katonah (914) 232-8030; thewhitlockny.com A modern farmhouse atmosphere serving hyper-local cuisine, supporting local farmers and purveyors. The Whitlock is enriched by the history of Whitlockville, the village for which it was named.
X20 XAVIARS ON THE HUDSON L D T X 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.
VELO BISTRO & WINE BAR L D X 2 N. Broadway, Nyack (845) 353-7667; velonyack.com Upscale corner bistro and wine bar serving refined New American cuisine in a warm and stylish atmosphere.
WILDFIRE GRILL L D 74 Clinton St, Montgomery (845) 457-3770; wildfireny.com A popular local eatery featuring an eclectic, predominantly American menu with Asian, Mexican and Italian influences.
ZERO OTTO NOVE L D X 55 Old Rt. 22, Armonk (914) 273-0089; 089armonk.com Chef Roberto Paciullo provides the a taste of Southern Italy in abundant portions fueled by local products brought directly to the restaurant’s quaint farmhouse tables.
THE VILLAGE TEAROOM RESTAURANT & BAKE SHOP L D 10 Plattekill Ave, New Paltz (845) 255-3434; thevillagetearoom.com A European-style tearoom offering a full menu of sophisticated foods, showcasing Irish roots and a commitment to local farms.
THE WINDSOR GRILLE D 425 E Rt 59, Nanuet (845) 623-6000; windsorgrille.com Conveniently located in the DoubleTree Hotel, offering grilled steaks, burgers, pasta and other popular comfort foods.
ZUPPA’S RESTAURANT L D T 59 Main St, Yonkers (914) 376-6500; zupparestaurant.com Trendy upscale restaurant serving locallyinspired modern Italian dishes in a historic building near the Yonkers’ waterfront.
WINSTON RESTAURANT D T X 130 E Main St, Mount Kisco (914) 244-9780; winstonrestaurant.com Sophisticated yet approachable bistro offering New American fare and unique signature cocktails in a sleek multilevel dining complex.
Visit HudsonValleyRestaurantWeek.com for the latest additions, menus and to make reservations.
VINTAGE 1891 KITCHEN D T 2089 Boston Post Rd, Larchmont (914) 834-9463; vintage1891kitchen.com A creative New American restaurant and lounge for diners to relax and renew in a beautifully renovated space to enjoy a seasonal menu.
THANK YOU TO OUR SPONSORS
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Europe has never been closer. Fly nonstop to Ireland, Norway, and the UK. New York Stewart International Airport is proud to welcome Norwegian to its family of carriers which include Allegiant, American, Delta and JetBlue. Norwegian offers low fares, new planes and award-winning service. At Stewart, you will enjoy the sophistication of a large airport without all the fuss. Located in the Hudson Valley, Stewart is minutes off the NYS Thruway and features easy access parking located opposite the terminal. Getting to Stewart from midtown Manhattan is simple! Begin your vacation right away — jump on the Stewart Airport Express nonstop bus service departing from the Port Authority Bus Terminal and be there in just 90 minutes. Travel just doesn’t get any easier than flying out of Stewart.
Convenient. Easy. Hassle-Free.
R E A L LY G O O D S T U F F
cheers to 20 years Some of the things we love about living and eating in the Hudson Valley. Every year brings new culinary discoveries.
STUFF WE LOVE
The Biodynamic Way
Reduce Waste Reduce Hunger We love it when technology and human ingenuity come together to solve a real world problem. FeedHV addresses food insecurity and food waste by matching farms, restaurants and institutions that have surplus food with organizations that feed those in need. The whole process is coordinated through a web-based and mobile App and volunteers who transport, glean and process the donated food. Led by the Community Foundations of Hudson Valley and the Hudson Valley Agribusiness Development Corporation, FeedHV.org is a win-win.
Since 1972, Hawthorne Valley Farm, a 900-acre, Demeter certified farm in Columbia County has helped propagate biodynamic principles— an, ecological holistic and ethical approach to organic farming. The farm’s guiding vision is to “nurture the land that nurtures us.” Beyond the farm, the organization supports a Waldorf school, a fullline organic/natural foods and grocery store, CSA, farmer training programs, and ecological and social research programs.
Five-Star Pie Apples, rhubarb, strawberries, raspberries and blackberries play the starring roles in the homemade Five-Star Pie that’s been a mainstay at Tantillo’s farmstand in Gardiner for decades. Bubbling over with local fruit, the pies are baked fresh daily and are available May through November when the farm shop is open.
Hardneck, Locally Grown Garlic Once you’ve tasted it, cooked with it and enjoyed every bit of it—there’s no going back to supermarket soft neck varieties. WOODCUT BY FLAVIA BACARELLA
CSA, ILU WAMH, LOL In the Community Supported Agriculture model, the farmer grows food for shareholder/ members who pay in advance for a portion of the farm’s harvest. It was a relatively new concept in the Hudson Valley 20 years ago. Today there are nearly 75 CSA farms offering everything from flowers and herbs to meats and vegetables. Some just for fruit; one even for art.
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NEW STUFF
STUFF WE'VE LEARNED TO LIKE
CASSIS & BLACK CURRANTS Cassis, layered with the rich flavor of black currants, returned to local production about 12 years ago when the ban on domestic growing of the berries was lifted. The lovely sweetness never overwhelms the palate, in part due to the cutting acidity. A growing number of Hudson Valley wineries, including Clinton Vineyards, Tousey Winery, Glorie Farm Winery, Hudson Chatham Winery and Warwick Valley Winery & Distillery, among others, currently produce cassis.
Oysters It may be hard to believe, but in the early twentieth century, the Hudson River once was filled with oyster beds. Oysters were served in fine restaurants, oyster cellars, and from street vendors (alongside hot corn, peanuts and chestnuts). Until 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 commercial oysters. By the 1920s, the oyster beds had been destroyed by pollution, overharvesting and disease. Today, most New York oysters (Bluepoints) come from Long Island Sound, but some naturalists have built artificial reefs in the Hudson and Bronx rivers for creating new oyster beds. Who knows—maybe some day we’ll be able to call oysters “local,” too. A dozen Whitestones, anyone?
Kimchi
JUICE BOMB An unfiltered IPA with a cult following, Sloop Brewing Company’s Juice Bomb’s low bitterness, full hop flavor and bright citrusy punch make it a flavorful, easy drinking beer. The successful nano-brewery in Dutchess County is gearing up to expand production to 10,000 barrels a year, which will make Sloop one of the larger breweries in the region.
More than a condiment but less than a stand-alone dish, kimchi is a staple of the Korean diet. Most Koreans eat kimchi at least twice a day, providing the same (some say better) health benefits as dairy. The blend of spicy, fermented vegetables (traditionally Napa cabbage, onions and garlic) is high in vitamins A and C and loaded with healthy probiotics. Its pungent, earthy smell makes it an acquired taste, but once acquired, it can be addictive.
Kombucha This fizzy, funky health drink may look (and smell) intimidating, but don’t let that scare you. Kombucha, a mildly effervescent, fermented tea, has roots that extend back more than two millennia in the Far East. It has risen to “superfood” status for its reputed health benefits (though there is no clinical evidence supporting the claim).
Blessed Brewery offers three flavors of house-made kombucha, with flavorings that include sassafras, sarsaparilla, juniper berry, star anise and beet juice. Available at Drink More Good (Beacon), online and at farmers’ markets and restaurants around the Hudson Valley.
WE SAID IT
One of the major principles we had in mind when we conceived this magazine—to support efforts by regional farmers, producers, marketers and others involved with food to strengthen a regional identity—efforts we hope will lead to preservation of agricultural land and open space as well as a strong and diverse economic base centered on non‑destructive (read, again: sustainable) production.
—Letter from the Editor, Issue 9
THEY SAID IT
READER FEEDBACK It may sound very corny, but we’d really like to thank you for what you are doing: You are bringing dignity back to farming. I went to a county fair this past summer and was amazed to see the “petting zoo” farm display. The “farmers” were dressed in patched overalls and straw hats. There are children coming from the cities to this fair and this may be the closet they ever get to farming, and this is the picture we give them of a farmer—some simple-minded clown! To say the least, this magazine is a breath of fresh air. —Letter to the Editor, Issue 8
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STUFF WE CAN'T LIVE WITHOUT
THINGS THE VALLEY IS FAMOUS FOR
APPLES
Touch Faucets
Apples and cider define a large part of Hudson Valley heritage. Until the 1930s, when Florida and California entrepreneurs began to market orange juice, people drank more cider than any other juice. Today’s valueadded products—hard cider and distilled spirits—make the future look even brighter for Hudson Valley apples.
Technology that enables you to turn a kitchen faucet on and off with just a touch anywhere on the faucet’s body or handle can be pretty handy, and can save water. Soon, you’ll found yourself hitting every faucet with the back of our wrist to turn it on, only to be surprised when it doesn’t.
MAPLE SYRUP
Cast Iron Skillet
While national production of maple syrup dropped in 2018, New York set a new production record at over 800,000 gallons. Thank new technology, the weather, and the abundance of sugar maples (Acer saccharum), the official New York State tree. New York has the highest concentration of maples of any state in the nation, and even beats out Quebec. Some estimate the Hudson Valley has the potential for more than 31 million maple taps.
Still Cooking After All These Years
Sharp Knife A good knife can make the difference between kitchen drudgery and bliss. The well-weighted, well-balanced Santokustyle knife provides an ultra-thin cutting edge with a comfortable wood handle. Purchased nearly 20 years ago at Warren Kitchen & Cutlery, it’s still the most versatile knife we use at home.
A cast-iron skillet will last a lifetime, and indeed, a wellseasoned skillet is often passed down with treasured family heirlooms. Cast iron isn’t a fast conductor of heat, but once it gets hot, it distributes the heat evenly and steadily and holds heat extremely well. It can be moved from the stovetop to a hot oven or broiler to finish cooking, which makes it perfect for braising or stewing.
ONIONS More than 26,000 acres of rich “black dirt” (remnants of an ancient glacial lake) in southern and central Orange County form the core of the Hudson Valley’s Black Dirt Region, once the largest onion-growing area in the United States. More than 70 farms once supplied 25 percent of the nation’s onions—up to 5 tons of onions per acre. Onion production is down now, but the rich soil still supports diversified crops, including celery, carrots, lettuce, mushrooms and potatoes.
Professional Knife Sharpening Sharp knives save lives (or at least fingers).
Cream Puff We know it’s the weekend when these sweet cream-filled puffs appear in the case. Happy 20th Anniversary Jean-Claude and Annette Sanchez. Jean-Claude’s Patisserie & Dessert Café in Warwick.
HUDSON VALLEY TERROIR
SYMBIOSIS
One of the great things about cheese, which it shares with wine, is this amazing ability to capture a moment. It captures the climate, the season, the soil, the livestock, the human skills that came to it. It captures all of that and puts it in suspended animation that can be taken and enjoyed somewhere else. In the case of wine decades later, in the case of cheese a year later.
More than the weeds, insects, disease, floods, drought or hail, my crew’s reliability, their willingness to work and their ability to coexist amicably will determine whether or not we have a profitable year.
—Jonathan White, Egg Farm Dairy, Issue 8
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ROADFOOD
TOP DOG Perfection (n): 1. The state of being perfect. 2. A simple hot dog, split down the middle, grilled on both sides in a lightly toasted bun, topped with proprietary secret house-made signature mustard with relish (also available by the bottle) or ketchup, with a side of curly fries and an extra thick Cowboy Shake made with homemade ice cream. Walter’s Hot Dogs. A Westchester institution since 1919, the original location of Walter’s Hot Dogs in Mamaroneck was built in 1928 and is the Chinese temple of hot dog huts. The iconic Chinese pagoda (on the National Register of Historic Places) brings up memories of summer evenings out for ’dogs and shakes' with the folks. No frills or neon-green relish or peppers or chili or cheese or what have you—just the taste of simpler times. Praised by various authorities as the best hot dog in Westchester, in New York, in the Tri-State Area, and in America. RED ROOSTER In the days before I-684 was built, NY Rt 22, stretching from the Bronx to the border of Canada, was the main thoroughfare for folks headed upstate or to the Berkshires. While not as famous as the storied US Rt 66, the New York roadway inspired an anthem of sorts: A song, written and performed by Port Chester native Chris Cassone in 2010. “Just a little
north of Brewster, there’s a roadhouse called Red Rooster,” the lyrics go. The tiny, quasi-pyramidical drive-in beguiled passing motorists with its cheery red-and-white exterior and swirly rooftop ice cream cone for decades. A 1983 New York Times article dubbed the place “efficient, dependable and clean” and well staffed with “fine young people.” Not much has changed since those days. Weekends, the narrow space flanking the counter is jammed with teens, coaches herding sweaty kids in uniforms, and women in jodhpurs—all signaling for attention from the good-natured staff. Menu items are standard diner fare—clam strips, fried chicken, chili dogs, burgers and fries—and really good shakes, but the magic of Red Rooster is more than the sum of its menu items. Late in the evening, with nothing else in the vicinity open, Red Rooster stands alone on the roadside, its A-frame lit up from under the eaves, light casting upwards on the swirls of the cone, a warm glow inside. It looks like some kind of timetraveling spaceship that just landed. That’s kind of what it is—a movable feast served with a heaping side of nostalgia. BIG W In the days before refrigeration, very little that was edible got discarded. “Cooking” often involved making use of leftover bits of food from previous meals. Warren Norstein learned that philosophy from his mother in the kitchen of his childhood home in Canarsie, and he applies that ideology at Big W’s Roadside Bar-B-Q in Wingdale (Dutchess County). He smokes whole chickens, ribs and brisket on site. Because of the shape of brisket, 20 hours in a smoker leaves the ends overdone; those are trimmed off and reserved, along with the juices scraped from the cutting board. These “burnt ends” are often served at Southern barbecues on their own, or sauced and served in a sandwich. At Big W’s, these charred nuggets are rehydrated in the drippings and end up flavoring other dishes on the menu, like the glorious "smokey" beans. Like we said, nothing goes to waste.
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PLACES WE LOVE
MOHONK MOUNTAIN HOUSE The sprawling, Victorian-style Mohonk Mountain House is situated on 1,325 acres of wooded land beside a sparkling lake. Guests can kick back and take in the rugged scenery of the Shawangunk Ridge and the Catskill Mountains, or hike, swim, go boating, horseback riding or rock climbing, play tennis, golf, croquet, go for a carriage ride, nature walk and, in winter, ice skate and cross-country ski. Cultural, historical and environmental tours are offered during the day; at night, pause for talks, poetry readings, movies and other entertainment. The Mountain House has been owned and managed by one family for nearly a century and a half.
PLACES WE LIKE TO SHOP TASTE NY STORE
WALKWAY OVER THE HUDSON
DIA:BEACON
Formerly a railroad trestle, rebuilt and re-opened in October 2009 as the Walkway Over the Hudson State Historic Park, this surprisingly graceful structure is now the world’s longest elevated pedestrian bridge. The 1.28-mile-long span boasts scenic views of the Hudson Highlands to the south to the Catskill Mountains to the north. Truly one of the valley’s “must see” destinations, anytime of year.
In May 2003, Dia:Beacon opened in a former Nabisco box printing factory on the banks of the Hudson River. The museum presents MOMA’s collection of “oversize” art from the 1960s to the present, as well as special exhibitions and public programs. Since its opening, Dia:Beacon has helped transform the city into a vibrant arts destination. Put it on your “must see” list.
An idea whose time had come…NYS Ag & Markets launched Taste NY stores— retail outlets dedicated to things made in New York. The shops are strategically located for travelers: one on the Taconic State Parkway near Todd Hill Road and another at Grand Central Station. More outlets are soon to open in visitor centers along the NYS-Thruway.
ADAMS FAIRACRE FARMS The store’s motto: “We love that store” says it all. Since 1933, now with four locations, the markets are still familyowned and feature local cheeses, meats and produce year round.
FARMERS’ MARKETS
HUDSON RIVER GREAT ESTATES INNISFREE This large, once-private garden in Millbrook was inspired by ancient Chinese paintings. It is, hands down, one of the prettiest and most serene walking experiences you’ll have in this life.
From Clermont Mansion in Germantown to Lyndhurst in Tarrytown, these beautiful architectural relics on the banks of the Hudson highlight the wealth and quirks of the past century’s richest and most influential families, presidents and robber barons included.
Whether you’re a farmer, a shopper, or just passing through, these days the farmers’ market is the place to be. The early issues of The Valley Table listed a dozen markets throughout the valley. Today, there are over 100. In many instances, farmers’ markets have helped to draw people back into downtown areas that have lost customers to malls on the outskirts of town. (Middletown, Kingston, Newburgh and Poughkeepsie are good examples.)
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EVENTS WE LOVE
COOL CLUBS
HUDSON VALLEY GARLIC FESTIVAL One of the oldest food-centric celebrations in the Hudson Valley, this annual September event, held in Saugerties (Ulster County), consistently attracts garlic lovers from all over the country. From ice cream and pancakes to sausage, there is no shortage of garlicky goodness available. Hint: Breath mints are a waste of time.
There’s a new entertaining model that’s catching on: the cookbook club. Like a book club, members choose a book, but instead of a novel it’s a cookbook from which each person chooses a recipe. At the “meeting” (heck, why not call it what it is—a party), each member brings the dish made to share. Aside from saving one person from having to do all the planning and work to produce a dinner party, there are other perks. A cookbook club will encourage you to try a recipe or a cuisine you may never have considered attempting on your own, and it’s a perfect way to socialize and share a love of cooking. The Mid-Hudson Mycological Association brings together mushroom enthusiasts and knowledgeable fungi experts. Don’t start foraging without it.
TAP NY Beer lovers and brewers from all over New York State have converged at this hop-filled annual event for the past 21 years and there’s no sign that it’s slowing down. From IPAs and pilsners to sours and stouts, there’s no shortage of interesting new beers to be enjoyed.
Bee clubs are a great way to get started in bees. In the Hudson Valley, beekeeping is almost entirely practiced as a hobby or sideline enterprise. In good times, even a few hives can produce an abundance of surplus honey to sell, and small-scale beekeepers also contribute essential pollination services needed for growing fruits and vegetables. Professional and hobby beekeepers are helping restore bee populations.
Let’s face it, we’re happiest when we’re celebrating with food, and the Hudson Valley has a fest for just about every food. To keep tabs on what’s happening foodwise in the Hudson Valley, sign up for our monthly e-newsletter at ValleyTable.com
Beekeepers of Shawangunk bosbees.com Catskill Mountain Beekeepers’ Club catskillbees.org Hudson Valley Natural Beekeepers hudson-valley-natural-beekeepers.com Ulster County Beekeepers Association ulsterbees.org
THEY STARTED IT UNION SQUARE GREENMARKET Supporting and sustaining local farms for decades, the Greenmarket has been a lifeline for many farms in the Hudson Valley. Before the rise of local farmers’ markets, farmers trucked their goods down to the city for sale. This allowed them to sell directly to consumers and tap into a large market.
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I NY The branding campaign started by John Dyson of Millbrook Vineyards when he was New York State Commissioner of Commerce, I NY has been one of the most successful advertising campaigns anywhere, ever. Over 40 years since the debut of the Milton Glaser-designed logo, the campaign is still widely used and recognized. Mad men, indeed.
OLD FARMS
Still farming after all these years... HEPWORTH FARMS (EST. 1818) The current (seventh) generation of the Hepworth family includes five children; and with nearly 1,000-acres under production and 250 workers (at the height of the season), it produces more than 400 varieties of certified organic produce. The farm located in Milton (Ulster County) is the largest grower of organic tomatoes in the Northeast. THE ORCHARDS OF CONCKLIN (EST 1712)
DINNER ON THE FARM BLOOMING HILL FARM A monthly on-farm dinner ran like a speak-easy until the cult-like following and long wait-list prompted the farm to go public. The 100-acre farm in Blooming Grove, growing a wide variety of organic produce, now sports a warm rustic restaurant complete with bar, serving brunch, lunch and dinner on weekends. WESTWIND At Westwind Orchard in Accord you can buy or pick your own raspberries, apples or pumpkins, then sit down and enjoy Italian tapas and a thin-crust, wood-fired pizza. And wash it down with one of the six ciders produced at the orchard. TWIN STAR ORCHARDS Brooklyn Cider House actually makes it home in New Paltz and Twin Star Orchards, the source of the Brooklyn’s popular sour-style ciders. Enjoy Neapolitan pizza and a bottle of cider under the pavilion over looking the orchard and Shawangunk Ridge. WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY Home of Doc’s Draft Cider and Black Dirt Bourbon, Warwick Valley Winery converted an old apple packing house to create a tasting room, shop and café—Pané Café offers a bistro menu of housemade breads, pizzas, sandwiches and salads all weekend long.
The Orchards of Concklin, in Pomona (Rockland County) have been in the Concklin family since 1712, making it the eighth-oldest family-run business in the nation. The orchard relies on highly efficient, very dense planting patterns with built-in trickle irrigation and trellises to maximize growth potential. PROSPECT HILL ORCHARDS (EST. 1817) Owned and operated by the Clarke family, Prospect Hill Orchards in Milton (Ulster County) is one of the first orchards in the region to utilize low-spray, integrated pest management (IPM) practices. The sixth and seventh generation family members now running the farm continues to experiment with organic growing methods. STUART’S FRUIT FARM (EST 1828) In Granite Springs, Stuart’s is the oldest apple orchard in Westchester County. Founded as a dairy farm, the family shifted the focus to fruit in the 1920s and currently farms 200 acres of apples, pumpkins and vegetables. Like many farms, Stuart’s faces constant development threats. But sixth-generation farmers Bob and Betsy Stuart, who live in the property’s original 1760 farmhouse, have no plans to leave. In our 2014 interview, Betsy declared, “Suburbia’s closing in on us, but we’re not selling.” In 2016, the family sold the development rights to the farm, ensuring the land would always be farmed. HEMLOCK HILL FARM (EST 1939) Laura DeMaria and her father John run the 120-acre livestock farm in Cortland Manor, raising 100 head of grassfed, brewers-grain-finished grainfinished Black Angus cattle each year. They also raise heritage hogs, lamb and chickens. But perhaps they’re best known for their Thanksgiving turkeys. In 2006, the DeMarias sold the development rights to preserve the land as forever farmland. Now the farm has a newly renovated USDA-certified processing/butcher plant that can process all the animals raised on the farm (and service lambs and pigs for other farmers, too). Fresh (unfrozen) cuts are available for sale at the on-site market along with organic produce, eggs and more.
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I N D E X T O A DV E R T I S E R S
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C2 Adams Fairacre Farms / adamsfarms.com
18 Landmark Inn / 845.986.5444 / landmarkinnwarwick.com
1 Angry Orchard / angryorchard.com
83 Leo’s Ristorante & Bar / leospizzeria.com
2 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com
35 Locust Grove Fruit Farm / 845.795.5194 / locustgrovefruitfarm.com
24 Baja 328 / 845.838.BAJA / baja328.com 32 Beacon Farmers Market / 845.765.8440 / beaconfarmersmarket.org
7 Lola’s Café / 845.255.6555 / 845.471.8555 / lolascafeandcatering.com 7 Lolita's (845) 452-8100 / lolitaspizza.com
2 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com
37 Lowland Farm / 845.461.3459 / lowlandfarm.com
3 Beacon Pantry / 845.440.8923 / beaconpantry.com
36 McEnroe Organic Farm / 518.789.4191 / mcenroeorganicfarm.com
3 Bethel Woods Center for the Arts / bethelwoodscenter.org
40 Mercedes-Benz of Wappingers Falls / 845.298.0600 / mercedesbenzofwappingersfalls.com
24 Black Dirt Distillery / 845.258.6020 / blackdirtdistillery.com
69 Metro-North / mta.info/mnr
24 Boutique Wine & Spirits / 845.765.1555 / boutiquewsc.com
10 Meyer’s Olde Dutch / 845.440.6900 / meyersoldedutch.com
4 Buttermilk Falls / 845.795.1310 / buttermilkfallsinn.com
10 Milea Estate Vineyard / 845.264.0403 / mileaestatevineyard.com
6 Café Amarcord / 845.440.0050 / cafeamarcord.com
30 Mother Earth’s / motherearthstorehouse.com
53 Caffe Macchiato / 845.565.4616 / 99libertystreet.com
12 N&S Supply / nssupply.com
24 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com
18 New York State Grown & Certified / certified.ny.gov
4 Castle Hotel and Spa / 914.631.1980 / castlehotelandspa.com
36 Pakatakan Farmers' Market / 845.586.33.26 / roundbarnmarket.org
25 Char 1788 / (845) 419-2961 / tuthilltown.com
71 Pamal Broadcasting / pamal.com
27 City Perch Kitchen + Bar / 914.348.7003 / cityperch.com
10 Paula’s Public House / 845.454.7821 / paulaspublichouse.com
26 Clock Tower Grill / 845.582.0574 / clocktowergrill.com
37 Pawling Farmers Market / pawlingfarmersmarket.org
C4 Cosimo’s / cosimosrestaurantgroup.com
36 Quattro's Poultry Farm & Market / 845.635.2018
25 Culinary Institute of America / 845.471.6608 / ciarestaurants.com
30 Red Barn Produce / 845.691.7428 / redbarnproduceny.com
C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com
C3 Red Line Diner / 845.765.8401 / dineatredline.com
88 Dottie Audrey’s / 845.915.3088 / dottieaudreys.com
67 Rockland County Tourism / explorerocklandny.com
68 Dutchess Tourism / dutchesstourism.com
83 The Roundhouse / 845.765.8369 / roundhousebeacon.com
6 Enoteca AMA / 845.765.2909 / enotecaama.com 88 Exposures Gallery / 845.469.9382 / exposures.com 6 Farmers and Chefs / 845.337.4949 / farmersandchefs.com 34 Fishkill Farms / 845.897.4377 / fishkillfarms.com
12 Shadows on the Hudson / 845.486.9500 / ShadowsOnTheHudson.com 88 Shawangunk Wine Trail / gunkswine.com 74 Stewart International Airport / swfny.com 37 Stoutridge Vineyard / 845.236.7620 / stoutridge.com
85 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com
10 Sunflower Natural Foods Market / 845.679.5361 / sunflowernatural.com
33 Glorie Farm Winery / 845.236.3265 / gloriewine.com
C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com
85 The Greens at Copake Country Club / 518.352.0019 / copakecountryclub.com
37 TasteNY Store at Todd Hill / 845.849.0247 taste.ny.gov
34 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org
85 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com
27 Henry’s at the Farm / 845.795.1500 / buttermilkfallsinn.com/henrys
33 Thompson's Cider Mill / thompsonscidermill.com
6 Hudson Anchor Seafood & Grill / 914.600.8123 / hudsonanchorseafood.com
70 Ulster County Tourism / 800.342.5826 / ulstercountyalive.com
40 Hudson Valley Agribusiness Development Corporation / 518.432.5360 / hvadc.org
11 Valley Restaurant / 845.424.3604 / thegarrison.com
53 Hudson Valley Food Hall / hudsonvalleyfoodhall.com
32 Village Green Farmers Markest / villagegreenfarmersmarkets.com
33 Hudson Valley Fresh / 845.226.3065 / hudsonvalleyfresh.com
9 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com
35 Hudson Valley Seafood / 845. 928.9678 / hudsonvalleyseafood.com
67 Westchester County Tourism / VisitWestchesterNY.com
65 Hudson Whiskey / hudsonwhiskey.com
73 Westchester Medical Center / 845.483.5000 / midhudsonregional.org
53 Jaeger Haus / (845) 757-1011 / jaegerhaustivoli.com
67 Whitecliff Vineyard / whitecliffwine.com
18 Jean-Claude's Pastries / jeanclaudesbakery.com
53 Wildfire Grill / 845.457.3770 / wildfireny.com
35 Jones Farm / 845.534.4445 / jonesfarminc.com
11 Williams Lumber & Home Center / 845.876.WOOD / williamslumber.com
83 Judelson, Giordano & Siegel, CPA, PC / 877.740.9500 / jgspc.com
60 Winston / 914.244.9780 / winstonrestaurant.com
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NOW OFFERING
ONLINE ORDERING!
2017 HUDSON VALLEY PIZZA FEST: BEST OVERALL PIZZA WINNER
JOIN US! All You Can Eat Pasta Night Cornwall: Mondays Wappinger’s Falls: Tuesday Newburgh: Wednesday Wine & Dine Thursday Nights All Three Locations Sign up for Leo’s Loyalty Program and start saving!
Newburgh
Mon-Sat 11-9:30 | Sun 12-8 Newburgh Towne Center 1431 Route 300 (845) 564-3446
Wappinger’s Falls
Mon-Sat 11-10 | Sun 12-8 Stadium Plaza 1475 Route 9D (845) 838-3446
Cornwall
Mon-Sat 11-10 | Sun 2-9 Cornwall Plaza 23 Quaker Ave (845) 534-3446
Download the Leo’s App! Find us on Facebook!
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D I R E C T O RY ingredients whenever possible. Contact Catering Director Hugh Piney.
ART
EXPOSURES GALLERY
1357 Kings Hwy, Sugar Loaf (845) 469-9382; exposures.com Beautiful art for fine homes, corporate offices and healthcare spaces from internationally recognized and the Hudson Valley’s preeminent landscape photographer, Nick Zungoli. 5 Grand St, Newburgh (845) 561-5552; newburghartsupply.com Mon-Thur 10-6; Fri 11-7; Sat 10-6; Closed Sun Experience quality art materials in a restored landmark in the heart of downtown Newburgh. Your local source for essential creative supplies for the student, professional and enthusiast. 10 years of service! Join us Sept. 29 & 30 for Newburgh Open Studios. BAKERIES
THE ALTERNATIVE BAKER
407 Main St, Rosendale (845) 658–3355; lemoncakes.com Sun, Mon, Thu 7–5; Fri & Sat 7–7:30; Closed Tue & Wed Celebrating 20 years of small-batch, 100 percent handmade all-butter baked goods. Offering gluten-free and allergy-friendly options, the bakery offers breakfast sandwiches; Harney Teas and JB Peel coffees (hot or iced); awardwinning Belgian hot chocolate (hot or frozen); a seasonally-changing dessert menu and special occasion cakes, including weddings and birthdays. “Worth a detour”—New York Times
DOTTIE AUDREY’S BAKERY KITCHEN
549 Rt 17, Tuxedo Park (845) 915-3088; dottieaudreys.com Mon–Fri 7–6; Sat 8–6; Sun 8–4 A welcoming roadside eatery and bakery offering scratch-made, comfort food. Slowrise, freshly baked breads, scones, pastries. Breakfast, lunch, catering and prepared foods to go.
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 glutenfree products, but we promise you won’t know the difference. C AT E R I N G
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
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DAILY PLANET
1202 Rt 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com
RED LINE DINER
NEWBURGH ART SUPPLY
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588 Rt 9, Fishkill (845) 765-8401; dineatredline.com
TABLE TALK DINER
2519 South Rd (Rt 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com HOME
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.
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) 6981004 williamslumber.com The largest independent home center in the area. KITCHEN
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.
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.
BEACON PANTRY
382 Main St, Beacon (845) 440-8923; beaconpantry.com Market: Mon–Sat 9–8; Sun 9–6 Café: Mon–Wed 8–5; Thu–Sun 8–9 Providing artisan food and service to Beacon and beyond. Cut-to-order domestic and imported cheese and charcuterie; local, Italian and hard-to-find French pantry items; grassfed local meats and dairy. Stumptown coffee, unique chocolates, fine pastries and desserts. Serving European-style sandwiches and cheese plates. Tapas and dinner on weekends. Catering for any size event.
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 AT 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
MARKETS
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
75 Mill Hill Rd, Woodstock (845) 679-5361 24 Garden St, Rhinebeck (845) 876-0798 sunflowernatural.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
Celebrating 20 Years! p or k cho rices r o p p ur Get o at 1998 th i r on a calam e entire m t say for th mber! Jus y te lle of Sep aw it in Va you s Table!
Fireside dining with a view
Thank you for being a part of Terrapin’s story. Thank you for your loyalty, for supporting locally sourced food, and for all the fun we've had along the way.
Join the celebration! For more info visit us in Rhinebeck or at www.terrapinrestaurant.com/valleytable
44 Golf Course Road, Craryville, NY www.thegreensatcopake.com | 518.325.0019
lunch, dinner & late night daily 845-876-3330 sept
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and spices, plus vitamins, homeopathic and body care products. R E S TAU R A N T S
AROMA OSTERIA
114 Old Post Rd, Wappingers Falls (845) 298-6790; aromaosteriarestaurant.com Lunch Tue–Sat 11:30–2:30; dinner Tue–Thu 5–10, Fri–Sat 5–11, Sun 4–9 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.
BAJA 328
328 Main St, Beacon (845) 838-BAJA; baja328.com Lunch & dinner Tue–Thu 11–10, Fri–Sat 11–11, Sun noon–8 Main Street’s newest hot spot, Baja 328 offers the finest authentic Southwestern food couples with 110-plus tequilas, the largest selection in the area.
CAFÉ AMARCORD
276 Main St, Beacon (845) 440-0050; cafeamarcord.com Lunch & dinner Tue–Thu noon–10; Fri–Sat noon– 11; Sun noon–9 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.
CAFFE MACCHIATO
99 Liberty St, Newburgh (845) 565-4616; addressyourappetite.com Breakfast & lunch Tue–Fri 9–3, Sat–Sun 9–4; Dinner Fri & Sat 6-9 Located in the historic district of Newburgh, Caffe Macchiato is a European-style café offering an all-day breakfast and lunch along with a fair-trade coffee beverage selection. The menu focuses on seasonal items and chef/owner Jodi Cummings highlights several local farms and producers on the menu. All desserts and pastries are baked from scratch in-house. 331 Main St, Cornwall (845) 534-9658; canterburybrookinn.com Dinner 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
91 Main St, Cold Spring (845) 265-5582; tuscangrill.com Lunch & dinner Mon–Thu 12–9:30; Fri–Sat 12–10:30; Sun 12–9 Follow the red brick walk off Main Street through a landscaped garden into a romantic
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CHAR 1788
20 Gristmill Lane, Gardiner (845) 419-2961; tuthilltown.com Mon & Thu 11-9; Fri & Sat 1-10; Sun 11-8; Closed Tue & Wed A farm-to-table restaurant celebrating locallysourced fare, the distillery’s world-class spirits, and the unique history of the site – from old Grist Mill to birthplace of the award-winning Hudson Whiskey. The restaurant offers a menu of classic American cuisine featuring family farmers and purveyors from the local Hudson Valley region.
CLOCK TOWER GRILL KITCHEN & BAR
512 Clock Tower Dr, Brewster (845) 582-0574; clocktowergrill.com Lunch & dinner Tue–Thu noon–9, Fri noon–11; dinner Sat 5–11, Sun 3–9 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.
THE CULINARY INSTITUTE OF AMERICA
1946 Campus Dr (off Rt 9), Hyde Park The premier culinary college offers exceptional global cuisine in its award-winning restaurants:
American Bounty Restaurant
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dining scene. Choose from an array of Northern Italian dishes such as pulled rabbit with fresh papardelle 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.
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(845) 451-1011; americanbountyrestaurant.com
The Bocuse Restaurant
(845) 451-1012; bocuserestaurant.com Reimagines classic French cuisine using modern techniques.
Ristorante Caterina de’ Medici
(845) 451-1013; ristorantecaterinademedici.com
The Apple Pie Bakery Café
(845) 905-4500; applepiebakerycafe.com
ENOTECA AMA
297 Main St., Beacon (845) 765-2909; enotecaama.com Mon–Thur noon–10; Fri–Sat noon–11; Sun noon–9 Pizza as it should be—al forno. All-Italian wines.
GINO’S RESTAURANT
1671 Rt 9, Wappingers Falls (845) 297-8061; ginoswappingers.com Lunch & dinner Tue–Thu 11:30–9; Fri–Sat 11:30–10; Sun 1–9 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.
THE GREENS AT COPAKE COUNTRY CLUB
44 Golf Course Rd, Copake Lake (518) 352-0019; copakecountryclub.com Mon–Thu 11–8:30; Fri & Sat 11–9:30; Sun 11–8; Brunch until 2:30; Dinner nightly from 5 Dine overlooking the stunning 160-acre golf course nestled in the foothills of the Berkshire and Catskill Mountains.
HENRY’S AT BUTTERMILK FALLS
220 North Rd, Milton (845) 795-1500; henrysatbuttermilk.com Lunch Fri–Sat 11:30–3; Dinner Sun–Thu 5–9; Brunch Sun 11–3 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 predinner stroll through the organic gardens and orchards or a drink overlooking the Hudson River and sweeping lawns. Al fresco dining available.
JAEGER HAUS
5084 NY-9G, Tivoli (845) 757-1011 Mon, Wed, Thu 5-9:30; Fri 5-10; Sat 3-10; Sun 3-9; Closed Tue The restaurant serves a modern interpretation of German classics in a casual environment. The international beer and wine list features both German and local selections. Conveniently located on Route 9 in Tivoli with indoor and outdoor seating available in the restaurant and biergarten.
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 Lunch & dinner Mon–Sat 11–10; Sun 2–9 A family favorite since 1981, Leo’s offers traditional classic Italian dishes, pizza, hot/cold subs, pasta, veal, chicken and appetizers. Daily specials and catering for all occasions whether in our location or yours. Great food served in a comfortable and relaxed atmosphere.
LOLA’S CAFÉ
49 Main St, New Paltz (845)255-6555 Mon–Thu 11–9; Fri– Sat 11–10; Sun 11–8 131 Washington St, Poughkeepsie (845)471-8555 Mon–Fri 10–5; Sat 10–4 lolascafeandcatering.com. Poughkeepsie’s hottest lunch spot is now New Paltz’s newest lunch and dinner spot. Fast and friendly vibe. Great food, Generous portions
abound. One of the Hudson Valley’s leading gourmet catering companies.
LOLITA’S
129 Washington St, Poughkeepsie (845) 452-8100’ lolitaspizza.com Tue-Thu, Sun 11:30-9; Fri-Sat 11:30-10 Located under the Walkway, the 50-seat eatery specializes in wood-fired Neapolitan-style pizza, fresh pasta made in-house, as well as a Wine Spectator award winning wine list, local craft beers and specialty cocktails based off of what is available at the local farmers’ market.
MEYER’S OLDE DUTCH
184 Main St, Beacon (845) 440-6900; meyersoldedutch.com Sun–Thurs 11:30–9; Fri–Sat 11:30–12 Fun and casual, modern take on the classic burger joint with locally sourced loaded burgers, killer crispy chicken sandwich, house made veggie burgers and a full bar.
PAULA’S PUBLIC HOUSE
2186 New Hackensack Rd, Poughkeepsie (845) 454-7821; paulaspublichouse.com Mon & Tue 4–11; Wed & Thu 11–11; Fri & Sat 11–1; Sun 12–6 An inviting gastro pub sporting a cozy and friendly environment complemented by the warmth of a fireplace and a rustic ambiance. Paula’s offers lunch, supper and late-night fare and features live music, open mic and karaoke nights.
THE ROUNDHOUSE
2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com Lunch & dinner Wed–Sat 11:30–Close; Sun Brunch 11–3; Lunch 3–8 Set in a historic textile mill transformed into boutique hotel, the restaurant serves elegant, locally inspired American fare and offers a wellcurated list of craft beers, cocktails and wines. The main dining room, lounge and seasonal patio all overlook Beacon Falls.
TERRAPIN RESTAURANT & RED BISTRO
6426 Montgomery St, Rhinebeck (845) 876-3330; terrapinrestaurant.com Lunch & dinner daily 11:30–midnight; dining room daily 5–9pm 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.
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.
XAVIAR’S RESTAURANT GROUP
Chef-owner Peter Kelly offers his signature service and exceptional cuisine. Critics agree: Dining in the valley will never be the same.
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 5:30–10:30, Sat 5–11, Sun 5–8; brunch Sun seating 1pm
X2O Xaviars on the Hudson
71 Water Grant Way, Yonkers (914) 965-1111 Lunch Tue–Fri noon–2; dinner Tue–Fri 5:30–10, Sat 5–10, Sun 5–9; brunch Sun noon–2 SERVICES
JUDELSON, GIORDANO & SIEGAL
633 Rt 211, East Middletown 3 Neptune Rd, Poughkeepsie (877) 740-9500; JGSPC.com More than an accounting firm, full business advisors. Our philosophy is one of collaborative effort, as we work along side you to solve the problems and address the needs of your specific business. T R AV E L
DUTCHESS TOURISM
(845) 463-4000; dutchesstourism.com
ORANGE COUNTY TOURISM
(845) 615-3860; orangetourism.org
STEWART AIRPORT
1180 1st St, New Windsor, NY 12553 (845) 838-8200; swfny.com
ROCKLAND COUNTY TOURISM
(845) 364-2170;bexplorerocklandny.com
ULSTER COUNTY TOURISM
(845) 340-3566; ulstercountyalive.com
WESTCHESTER COUNTY TOURISM
(800) 833-9282; visitwestchesterny.com WHOLESALE
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.
WINERIES
GLORIE FARM WINERY
40 Mountain Rd, Marlboro (845) 236-3265; gloriewine.com Near the top of Mt. Zion Mountain with spectacular views of the Hudson, this boutiquestyle winery produces award-winning wines—a mix of red, white and fruit wines, dry, semi-dry and sweet, European varietals and hybrids as well as blends.
MILEA ESTATE VINEYARD
40 Hollow Circle Road, Staatsburg (845) 264-0403; mileaestatevineyard.com In a beautiful country setting, the Hudson Valley’s newest winery captures the unique terroir with traditional winemaking.
SHAWANGUNK WINE TRAIL
(845) 256-8456; (845) 291-1927; gunkswine. com Nestled between the Shawangunks and the Hudson River, just 60 miles north of NYC is a trail of 14 family-owned wineries 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 & DISTILLERY
10 Ann Kaley Ln, Marlboro (845) 236-7620; 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.
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.
WINE & SPIRITS
BOUTIQUE WINE & SPIRITS
18 Westage Dr, Suite 13, Fishkill (845) 765-1555; boutiquewsc.com Mon–Sat 10–7; Sun 12–6 Explore new grapes, new regions, new styles or new brands, or perhaps an entirely new category to you like mead or hard cider. Variety, as they say, is the spice of life!
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FINE DINERING
1202 ROUTE 55 LAGRANGEVILLE, NY 12540 T: 845.452.0110 DAILYPLANETDINER.COM OPEN DAILY 6AM-12AM
2521 C SOUTH ROAD (RTE 9) POUGHKEEPSIE, NY 12601 T: 845.849.2839 TABLETALKDINER.COM SUN-THURS 6AM-11PM FRI-SAT 6AM-12AM
588 ROUTE 9 FISHKILL, NY 12524 T: 845.765.8401 DINEATREDLINE.COM OPEN 24 HOURS
VA N I K I O T I S G R O U P
A Hudson Valley ORIGINAL Anniversaries are special. Some more so than others. 2018 marks an extra special milestone for all of us here at the ORIGINAL Cosimo’s on Union in Newburgh as we celebrate our 25th year
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Cosimos.com