T H E M A G A Z I N E O F H U D S O N VA L L E Y F A R M S , F O O D A N D C U I S I N E NUMBER 87
SEPTEMBER–NOVEMBER 2019
VALLEYTABLE.COM
INSIDE: HUDSON VALLEY RESTAURANT WEEK C1-Cover-VT-Issue87-Cover.indd 1
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adams fairacre farms
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SALES@VISITBEARMOUNTAIN.COM
RESERVATIONS (855) 548-1184
@ BEARMOUNTAININN @ BEARMTNINN
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number 87 september–november 2019
50 featured articles
departments
20 fighting and farming for food equality
6 editor's letter
Leah Penniman and the team at Soul Fire Farm strive to build a fairer food system. by Nava Atlas
27 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 nearly 200 restaurants.
50 dining around the world in the hudson valley Five restaurants that will transport your taste buds. by David Handschuh
58 a southern chef in saugerties Jonathan Botta brings rural and refined cooking techniques to The Dutch Ale House. by Sabrina Sucato
60 tastemaker Angry Orchard's apple grower uses a fascinating technique to keep up with a fast-paced industry. by Jeff Storey
PHOTO BY DAVID HANDSCHUH
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11 good stuff 16 openings 64 eating by the season 71 farms, food & markets 76 locally grown 88 last call
recipes 13 15 24 67
Plum and rum-glazed chicken wings Cinnamon toast crunch ice cream Fiesta chopped salad Roasted hen of the woods mushrooms; spinach pappardelle with mushroom trifolata; mushroom salsa
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THE VALLEY TABLE EDITOR'S LETTER
THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD, AND CUISINE A DIVISION OF TODAY MEDIA, A MARTINELLI HOLDINGS LLC.
Editor-in-Chief Kathryn Walsh Senior Editor Steve Fowler
a good run
Marketing & Design Honest Creative Contributors
Since we founded The Valley Table 21 years ago, Janet and I have tried to keep our focus in and on the Hudson Valley. We wanted to take the one element we all share — food — and examine it in the context of the region’s heritage, history, economy, and culture. As it turned out, the time was ripe for the magazine — and for Hudson Valley Restaurant Week, the event we started 12 years ago to celebrate the region’s culinary riches. We think we’ve been successful in helping to focus attention on the region as a nationally significant culinary destination, to emphasize how important local agriculture is to our social, physical, and economic health, and to entertain readers while we educated them about the importance of “eating local” long before it became a fact of life. All of which is a rather long-winded introduction to the real subject at hand: This is the last Editor’s Letter that will carry my initials. The Valley Table magazine and Hudson Valley Restaurant Week have been acquired by Today Media, publishers of Hudson Valley magazine and other regional periodicals. With the editorial torch now in Kate Walsh’s hands, you can look forward to a Valley Table revitalized with the fresh energy and resources that Today Media offers. (I, meanwhile, have been elevated from Editor-in-Chief to Editor Emeritus, which is much better than being named Editor Posthumous.) It’s been a good run. —JN
Nava Atlas Robert Rubsam Samantha Garbarini Keith Stewart David Handschuh Jeff Storey Jonathan Ortiz Sabrina Sucato DIGITAL MEDIA Digital Publisher Michael A. Martinelli Jr. Director of Digital Strategy Greg Mathias Digital Managing Editor Jonathan Ortiz Digital Editor Sabrina Sucato Digital Content Producer Katie Chirichillo Digital Operations Specialist Andrew Lightbody Client Services Associate Meghan Merry Digital Producer James Maley
Publisher Emeritus Janet Crawshaw Editor Emeritus Jerry Novesky
THE VALLEY TABLE OFFICE 1 Summit Court, Suite 201 Fishkill, NY 12524 Phone: 845.463.0542 Fax: 845.463.1544 valleytable.com hudsonvalleyrestaurantweek.com
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. THE VALLEY TABLE SEPTEMBER–NOVEMBER 2019, Number 87. Copyright © 2019 by Today Media, a Martinelli Holdings LLC, 3301 Lancaster Pike, Suite 5C, Wilmington, DE 19805. All Rights Reserved. Distribution is free at selected sites throughout the Hudson Valley or by subscription for $20 per year. To subscribe visit valleytable.com. For single copies/back issues email circ@ valleytable.com. This magazine or its trademarks may not be reproduced in whole or in part in any form or by any means electronic or mechanical, including photocopying or recording, or by any information storage and retrieval system now known or hereafter invented without written permission from the Publisher.
ON THE COVER: Mushroom salsa from Chef Nicole Craft (see page 68).
ISSN 1257-8417
PHOTO COURTESY OF BARTLETT HOUSE
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THE VALLEY TABLE PUBLISHER'S LETTER
THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD, AND CUISINE A DIVISION OF TODAY MEDIA, A MARTINELLI HOLDINGS LLC.
Group Publisher Michael A. Martinelli Jr. Publisher Dan Burnside
off and running Earlier this year, I saw a presentation at the Culinary Institute of America, where President Dr. Tim Ryan spoke about “food matters,” how “restaurants are the cornerstone of their community,” and how “good food is a memory in the making.” He nailed it. It’s funny how so many memories are tied to food, memories of people and places visited — happy memories of my grandfather eating ripe summer fruit at his country house in Greene County, or how prosciutto and melon conjures a small trattoria in Cernobbio, Italy. In May, Today Media, publisher of Hudson Valley, acquired The Valley Table magazine from its founders, Publisher Janet Crawshaw and Editor-in-Chief Jerry Novesky. Janet and Jerry have been celebrating local food in the pages of The Valley Table for more than 20 years: the fabulous restaurants and markets, as well as our Hudson Valley farms, farmers, and producers. These essential people provide the ingredients — the building blocks — for the masterful meals we enjoy at our local restaurants and at home. The Valley Table’s celebration of “all things food” also includes Hudson Valley Restaurant Week. There are so many outstanding restaurants to visit — new establishments bringing something fresh to the table as well as long-time favorites that continue to deliver a quality experience. Hudson Valley Restaurant Week brings those “cornerstones of our community” together to celebrate the joy of dining out, and gives some well-deserved recognition to many of the region’s finest establishments. Together with Editor-in-Chief Kate Walsh and Senior Editor Steve Fowler, I promise to deliver a quality product that celebrates life in the Hudson Valley, makes a difference in our communities, and is committed to excellence. To connect a little closer with our vibrant local food scene, please sign up for our e-newsletters at valleytable.com or hvmag.com. —MAMJR Michael A. Martinelli Jr. Group Publisher
ADVERTISING Senior Multimedia Account Manager Carol Berman Multimedia Account Managers Jennifer Borrero, Anthony Durante, Patrice Sullivan Digital Account Executives Lee Casseday, Jeanna Martinelli Publishers Representative MCase Media ADMINISTRATION Chief Operating Officer William R. Wehrman Controller Donna Kraidman Office Manager Catherine Colón Accounting Manager Jennifer Heller Accounts Receivable/ Jennifer Schuele Logistics Manager Staff Accountant Nancy Nyce Accounts Payable Sara Corbett Coordinator A/R Specialist Jennifer Floor MARKETING Director of Marketing Jennifer D’Ambrosio Marketing Communications Manager Barbara Begley Distribution Manager Paul Greicius Marketing & Events Associates Madeline Mikucki, Brianna Perriello, Carol Tyson HOW TO REACH US Editorial 845.224.3084; edit@valleytable.com Advertising 845.463.0542; sales@valleytable.com Marketing 845.463.0542; pr@valleytable.com Circulation 845.463.0542; circ@valleytable.com Restaurant Week jennifer@valleytable.com TODAY MEDIA, A MARTINELLI HOLDINGS LLC President Robert F. Martinelli Vice President Ralph A. Martinelli Secretary/Treasurer Richard Martinelli
In Memoriam Chairman Angelo Martinelli (1927–2018)
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AL FORNO PIZZA AS IT SHOULD BE A L L- I TA L I A N W I N E S G O U R M E T C H E E S E A N D M E AT P L AT T E R S S A L A D S A N D PA N I N I S
297 Main St, Beacon
(845) 765-2909 enotecaama.com
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GOOD STUFF
A BIGGER, BETTER BISTRO It was a sad day when Newburgh’s Caffe Macchiato closed its doors in January. Yet for Liberty Street Bistro chef and owner Michael Kelly, it was also an opportunity in disguise. Kelly had been dreaming about expansion for a while, and what better place to do it than right next door? “It [was] clear for some time now that we would benefit from more space, but it was not until all the uncertainty next door arose that I considered it a feasible opportunity,” explains Kelly, who also owns Newburgh Flour Shop down the road. Wasting no time, he purchased 99 Liberty Street on February 1. After that, it was onto renovations of the new property to connect it with the original. Kelly moved the entrance and bar to 99 Liberty, which has comfortable, elegant lounge seating for guests to stop by for a cocktail
or light bite. For diners who prefer to grab a drink before moving to a more formal dinner, a breezeway at the rear of the building connects the two areas seamlessly. Liberty Street Bistro part deux debuted in April. New and improved, the restaurant seats between 65 and 70 guests, a jump from its original 44 settings. The bar fits 10 comfortably, with room for 18 to 25 in the lounge itself. As for the menu, the seasonal, French-inspired theme remains constant, although Kelly added a tiered menu of small, medium, and large bar bites for those who prefer to wine and dine without committing to a multi-course reservation. Signature cocktails like Berg Is King, a refreshing sip with Peony vodka, bergamot cordial, egg white, and lemon, are thoughtful and elegant. The wine list is beautifully curated, with a tasteful assortment of French and Italian vintages that run the gamut from Riesling to rosé brut to Pinot Noir. The expansion — during which Liberty Street Bistro remained open all but one week — was an undertaking, but it’s all part of Kelly’s commitment to the eatery and the City of Newburgh. “Liberty Street in Newburgh is a very exciting place to be right now with lots of new ventures popping up around every corner.” — SS Liberty Street Bistro 97 Liberty St, Newburgh 845.562.3900; libertystreetbistro.com
PHOTOS THIS PAGE: MARY KELLY PHOTOGRAPHY
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EVENTS
MASTER CHEFS OF THE HUDSON VALLEY: CORKS & FORKS Sept 28, Hyde Park Enjoy a cocktail reception and worldclass wines, followed by a 7-course farm-to-table meal planned and prepared by the Valley’s best chefs. Tickets $250. westchestermedicalcenter.com/masterchefs HUDSON VALLEY GARLIC FESTIVAL Sept 28–29, Saugerties Get the whole family together to enjoy live music, educational lectures, local food vendors, and local crafts all highlighting everyone’s favorite allium. Admission $10. hvgf.org APPLEFEST Oct 6, Warwick Now in its 30th year, this popular event highlights one of the Hudson Valley’s top products with food and crafts galore, live entertainment, a children’s carnival, and an apple pie baking and eating contest. Free. warwickapplefest.com BEST OF HUDSON VALLEY PARTY Oct 10, Poughkeepsie Come celebrate with the winners of Hudson Valley magazine’s Best of Hudson Valley awards and sample the region’s best food and drink, health and beauty goods, home services, and more. Plus live music and dancing. Admission $50. bestofhudsonvalley.com SUGARLOAF FALL FESTIVAL Oct 12-14, Sugar Loaf Over Columbus Day weekend, this small Orange County town hosts a variety of arts, crafts, music, as well as a variety of cuisine, a kids zone, live entertainment, and arts and crafts artisans. Free. sugarloafnewyork.com/eventsen ROSENDALE INTERNATIONAL PICKLE FESTIVAL Nov 24, Rosendale One hundred vendors selling pickles, crafts, and hot food make this festival a tasty time. Find your surprise skill by competing in pickle contests. Admission $5, kids free. rosendalechamber.org/pickle-festival
HUDSON VALLEY RESTAURANT WEEK NOV 4–17; FOR DETAILS, GO TO PAGE 27
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CHANGE: IT’S ON THE MENU For three jam-packed days in June, the Culinary Institute of America played host to the 7th annual Menus of Change Leadership summit. Launched in 2012 as a collaboration between The Culinary Institute of America and Harvard T.H. Chan School of Public Health, the conference aims at discovering links between the latest research into environmental science and nutrition. Its advisory council features scientists from institutions like Johns Hopkins, Tufts, and UC Davis, as well as business leaders from Google Food, Panera Bread, and Sweetgreen. While Menus of Change does not produce any original scientific research, it does collate the best available information to produce guidelines for businesses and individuals, like its Principles of Healthy Sustainable Menus, which includes advice like “think produce first” and “celebrate cultural diversity and discovery.” Additionally, its annual State of the Plate report analyzes such factors as climate change, water sustainability, supply chain transparency, and caloric intake in the global food industry. Menus of Change holds its annual summit, now in its seventh year, at the CIA, bringing in experts from throughout the United States and across the world. At this year’s event, Johan Rockström of Potsdam Institute for Climate Impact stressed the importance of agriculture with regards to global climate change, on a panel which argued that food waste needed to be halved across the board by 2030. There were also presentations from figures like Anahita Dhondy, a New Delhi-based chef who advocated for “plant-forward” diets with a heavy focus on regenerative crops like millet, which require vastly smaller volumes of water and restore the soil they are grown in. Presenters also trumpeted The Chef’s Manifesto, which advocates for, among other things, sustainably grown ingredients, reduced food and agricultural waste, plant-based diets, and a focus on local and seasonal ingredients. So how are we doing? According to the 2018 Menus of Change Annual Report’s dashboard (which provides a snapshot of the food service industry’s progress to improve nutrition, sustainability, and profitability) there is “Good Progress” in all but three of 12 categories, a hopeful note for an imperiled world. As noted by many at the conference, these gains are hard-won, but tangible. Following the Principles, they hope, will make it even more progress feasible. — Robert Rubsam
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BOOKS
COOKING WITH ALCOHOL
PLUM AND RUM–GLAZED CHICKEN WINGS
Emily and Matt Clifton, Beacon residents and owners of the popular blog, Nerds with Knives, have released a cookbook dedicated to the delicate art of cooking with booze. Cork and Knife features 75 recipes detailing how to cook with everything from wine and beer to bourbon and gin. Divided by libation, the recipes feature delicious dishes like tequila and lime shrimp scampi or blueberrygin ice cream. Check out the sidebar for a chicken wing recipe from the Cliftons, and in their words, “put on your apron, pop a cork, sharpen a knife, raise your glass and get ready to cook!”
RECIPE PHOTO: EMILY CLIFTON
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WHERE TO GET A HERITAGE BREED TURKEY
BREEDS:
BREEDS: PRICE: HOW AND WHEN TO ORDER:
LET'S TALK TURKEY
BREEDS:
Heritage breed turkeys, first and foremost, are not the frozen BroadBreasted Whites you find around Thanksgiving. Those were genetically bred to have larger breasts to serve a growing consumer demand – often so large they can’t walk or breed naturally. “Heritage” is an overarching term that comprises more than 10 different breeds retaining certain natural characteristics and behaviors: natural mating, a longer lifespan, and a slow growth rate. They are typically given acres of land to roam; are chemical, drug, and hormone free; and live like an undomesticated turkey would. So, how does it taste? It’s hard to generalize across all the different breeds of heritage turkey, but the common opinion is that they are much more flavorful than industrial turkeys. They’re not gamey, but buttery and rich, likely due to their diverse diet and ability to grow and move around freely. Tips for Thanksgiving: • Heritage turkeys cook more quickly than a broad-breasted bird, so the biggest danger is overcooking them. • Buy a heavier bird than normal: their bones are heavier, so account for 1-1/2 lb. per person, and know that you’ll have as much dark meat as white meat. • Finally, be ready to order ahead of time, as they often sell quick. — Jonathan Ortiz
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HOW AND WHEN TO ORDER:
BREEDS:
HOW AND WHEN TO ORDER:
PHOTOS THIS PAGE COURTESY STONE BARNS CENTER FOR FOOD & AGRICULTURE
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DOWN THE ALLEY TO ICE CREAM Saugerties Ice Cream Maker Julian Hom wants his customers to take the road less traveled. After all, only when they veer off Partition Street will they wind up at Alleyway Ice Cream, the bitty shop that Hom opened inside an 80-square-foot supply closet at the end of a narrow lane. The choice of location came from necessity — zoning regulations prevented him from operating a roadside cart — but Hom doesn’t mind. The space is just the right size for him to craft the small-batch, unconventional ice creams for which Alleyway is known. Using top-of-the-line ingredients like Madagascar vanilla and strawberries he roasts himself, he churns out four quarts at a time. From start to finish, the process to make one batch totals three days and includes a five-hour cook time, plus 12 to 24 hours of refrigeration. That might sound like a lot of effort for a small payoff, especially in comparison to big-batch freezers that produce 40 quarts of ice cream at a time, but the difference is truly in the taste. “I experiment with the amount of sugar, fat, and flavor for every single ice cream,” Hom reveals. In fact, the science of ice cream is part of why he enjoys his craft so much. As he alters the quantity of one ingredient or another, he creates batches that are 100-percent perfect every time. Take his Madagascar vanilla, for instance. A deceptively complex ice cream, its development led Hom to collect vanilla beans from India, Indonesia, Madagascar, Mexico, and Tahiti to find the flavor profile he craved. From there, he tested meticulously to perfect the recipe he uses to this day.
“With vanilla alone, I’ve tried dozens of variants. I’ll add and subtract the amount of each ingredient in one-percent increments until the ice cream is perfect,” he says. While Alleyway’s vanilla and Belgian chocolate remain staples at the shop, which operates seasonally from early spring to late fall, the bulk of its flavors are whimsical concoctions that rotate weekly. On any given day, Hom could scoop up black sesame caramel, Monkey Bread, or even Wildfire, a daring medley of wintergreen, habanero, and smoked almonds. He serves them all in cones and cups or — for those who just can’t decide — in the six tiny cones that make his ice cream flight. Because variety is the spice of life, right? — SS 135 Partition St, Saugerties 845.481.1380; alleywayicecream.com
CINNAMON TOAST CRUNCH ICE CREAM
Earl Grey and Mom's Scones ice cream
PHOTOS THIS PAGE: ALLEYWAY ICE CREAM / PALDON TENZIN
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OPENINGS
Saisonnier 11 Chatham St, Kinderhook 518.610.8100; saisonnier.us
Like many ex-Brooklynites, Kasey and Patrick Kenny moved to the Hudson Valley with the goal of starting a family. Having grown up in New Paltz, Kasey was familiar with the area and its quaint towns, but Patrick quickly recognized the charm. The Kennys were also looking to fulfill their dream of opening a small business. In the City, the Kennys enjoyed visiting small beer and cheese shops. After making the move upstate, they realized this business model would thrive in the area. “The Hudson Valley is full of amazing farms, breweries, and growing local businesses and we are enthusiastic about purveying these quality products for the community,” says Patrick. “We could not have asked for a better place to raise our son and open a business.” With its historic buildings and location in Columbia County, Kinderhook seemed like the perfect spot. Built in the 1830s, the building that now houses Saisonnier has served as a post office, silversmith, soda fountain, and a liquor store. The interior has been lovingly restored to highlight original features like exposed brick walls, hand cut beams, and hardwood floors. The Kennys overall goal for the shop was to create a space “where customers can
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enjoy a relaxing atmosphere while having a drink, grabbing a bite to eat, getting some work done, or shopping – all while spending quality time with friends and family.” Saisonnier has 10 beers on tap and another 125 in bottles or cans. The selection puts local favorites like Newburgh Brewing Company’s MegaBoss IPA sideby-side with farmhouse ales from Oregon and pale ales from Western Europe. All beers are available on site or for take away, and those on tap can even be canned to take home. Brews — as well as wine and cider — pair nicely with carefully curated cheese boards. Try a lineup from Columbia County or an array of cheeses from Vermont dairies. For those who want more than a snack, sandwiches focus on fresh ingredients like kimchi grilled cheese or chèvre and honey. Saisonnier takes its name from the seasonal workers of Wallonia, Belgium who have worked the fields since the Middle Ages. (They are also the namesake for the Saison style of beer.) In keeping with this homage, Belgian beers make up a healthy portion of the beverage menu. —SF Mon, Wed, Thurs 11:30 a.m.–9p.m.; Fri–Sat 11:30 a.m.–10 p.m.; Sun 11:30 a.m.– 7 p.m.
PHOTOS THIS PAGE : KRISTEN ANN MATTEI
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Café Sweet Spot 296 Main St, Poughkeepsie 845.392.9900; cafesweetspot.com Café Sweet Spot doesn’t do basic. The Poughkeepsie eatery, which opened on Main Street in spring, specializes in new takes on classic breakfast and lunch spreads. In every dish, co-owners Ingrid Hernandez and Iakeem Robinson infuse international flavors into modern American cuisine to create crowd-favorite dishes like jerk chicken omelets and ricotta pancakes. “Most of the inspiration came from the eateries that we love from the West Village as well as dishes we love from our Caribbean backgrounds, The Dominican Republic and Jamaica,” Hernandez reveals. Formerly the assistant controller at New York City’s The Spotted Pig, Hernandez knew she wanted to recreate NYC’s conviviality and street cuisine when she relocated to the Hudson Valley two years ago. Along with Robinson, she designed Café Sweet Spot as a communal, cozy retreat in the heart of Queen City. Locals can swing by in the morning for a spread that skews toward the savory with breakfast tacos loaded with slow-roasted, orange-glazed pork and crispy fried chicken cradled inside housemade biscuit sandwiches. The lunch menu is where the owners’ Caribbean heritage truly shines, making a flavorful presence in the simple-yetaddictive Cubano and the Chimi Burger with secret sauce. Don’t miss out on Café Sweet Spot’s weekend brunch, either, since you never know when specials like apple pie pancakes and shakshuka will make an appearance. —SS Mon–Sun 8 a.m.–6 p.m.
Mad Batters Pastries & Café 1447 Route 9W, Marlboro 845.236.9853; madbatterspastries.com At Mad Batters Pastries & Café, gluten-free dining is a piece of cake. Literally speaking, every single tempting pastry inside the Marlboro sweet spot contains nary a speck of gluten. Not that you’d know it, of course. Owner Kristin Barney makes a point to ensure that all the treats at her Alice in Wonderland-themed shop are genuinely good, not just “good for gluten-free.” “It’s a great feeling to know that our products can be enjoyed by all, not just those living a gluten-free lifestyle,” she explains. As someone who suffers from gluten intolerance herself, she knows her lemon cookies, fudge brownies, and walnut coffee cake don’t just need to be wheatfree; they need to be utterly decadent as well. That’s why, before opening her doors in February, she made a dedicated effort to perfect her signature flour mix and establish relationships with local vendors like Wilklow Orchards in Highland, her go-to source for organic produce; and Hudson Valley Fresh, her one-stop shop for milk and yogurt. While the bakery counter is a must for sweet treats, the café has a sit-down menu for breakfast and lunch-goers too. In the morning, crème brûlée French toast with Grand Marnier-marinated strawberries is the ultimate indulgence. For the lunch crowd, fresh quiches, salads, and sandwiches are just as satisfying as their gluten-filled counterparts. Outside the eatery, Mad Batters supplies homebaked pastries to local favorites like Adams Fairacre Farms, Fishkill Farms, and Samuel’s Sweet Shop in Rhinebeck. —SS Wed–Fri 8:30 a.m.–3 p.m.; Sat–Sun 8 a.m.–4 p.m.
CAFÉ SWEET SPOT PHOTO: INGRID HERNANDEZ; MAD BATTERS PHOTO PROVIDED BY VENUE; CIDER BROS ROADHOUSE PHOTO BY STEPHANIE FITZPATRICK
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Cider Bros Roadhouse 1215 Route 199, Red Hook 845.758.2437; find them on Facebook Stephanie Fitzpatrick first met Caleb Kimble when he became a customer of her shop, Letti’s Ice Cream in Red Hook. At the time, Kimble co-owned The Heirloom Café in Germantown and had started to source the dessert from Fitzpatrick’s café. When Kimble, a 2016 graduate of the Culinary Institute of America, revealed he was looking for a new business partner to join the café, Fitzpatrick, who had always wanted to own a restaurant, jumped at the opportunity. Soon after, things at the café started to pick up, but since it was housed inside Tousey Winery, the business was limited by the size of the kitchen and café seating. Fitzpatrick and Kimble began searching for a new location in which to expand their venture. After a lot of consideration, they decided to renovate the old home of Another Fork in the Road in Milan. Now with a new location, a new name, and new menu, Cider Bros Roadhouse focuses on serving Southern comfort food in a rustic space. The restaurant has built a following for its breakfast and lunch fare like bananas foster French toast, blue catfish with cajun spices, and smoked brisket mac ’n’ cheese. But come September, be on the lookout for a new dinner menu, which the partners plan to roll out this month. —SF Tues 7 a.m.–8 p.m.; Wed–Thurs 7 a.m.–3 p.m.; Fri–Sat 7 a.m.–8 p.m.; Sun 7 a.m.–4 p.m..
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LOCALLY SOURCED, LOVINGLY PREPARED.
Oysters. Mezze. Craft Cocktails. Lunch + Dinner 7 Days | Sunday Brunch | Private Parties Welcome
JOIN US AT THE COPPER BAR.
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Chef Constantine Kalandranis
8 North Broadway, Nyack | 845.353.1200 | 8NorthBroadway.com
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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
AW V AR ISIT D- M W O IN TH NI E NG R E CA AR FÉ TH & 'S DE LI
Since
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FALL IN LOVE
with the Hudson Valley’s premier natural food market. Focusing on wholesome, nutritious foods and supplements.
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FIGHTING AND FARMING FOR FOOD EQUALITY Leah Penniman and the team at Soul Fire Farm strive to build a fairer food system. by nava atlas
“ R E VO L U T I O N
I S BA S E D O N L A N D . L A N D I S T H E BA S I S O F A L L I N D E P E N D E N C E . L A N D I S T H E B A S I S O F F R E E D O M , J U S T I C E , A N D E Q U A L I T Y .” — M A LC O L M X
S
O BEGINS LEAH PENNIMAN’S
empowering guidebook, Farming While Black. When I recently visited Soul Fire Farm in Grafton, a small town in Rensselaer County, and wandered the neat rows of vegetables and handcrafted farm buildings on a quiet day, it hardly seemed like a place where revolution is brewing. But this enterprise burns with a desire to change the inequity of the American food system. “Farm management is among the whitest professions, farm labor is predominantly
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brown and exploited, and people of color disproportionately live in food apartheid neighborhoods and suffer from diet-related illness,” explains Leah Penniman, co-director and program manager. “This system is built on stolen land and stolen labor, and needs a redesign.” Soul Fire Farm aims at disrupting a food system fraught with structural racism by implementing programs like a sliding scale CSA, training for a new generation of farmers of color, and community engagement.
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Jonah Vitale-Wolff leads a tour for youth from the Produce Project in Troy
The Roots of Soul Fire Farm As a teenager, Penniman was hunting for a summer job in Boston when she chanced upon The Food Project, an organization that provides fresh produce for the urban community. Something clicked immediately when she went to work for them: “From the first day, when the scent of freshly harvested cilantro nestled into my finger creases and dirty sweat stung my eyes, I was hooked on farming. Something profound and magical happened to me as I learned to plant, tend, and harvest, and later to prepare and serve that produce in Boston’s toughest neighborhood…shoulder to shoulder with my peers of all hues, feet planted firmly in the earth, stewarding life-giving crops for Black community — I was home.” The dual social justice and food sustainability missions of The Food Project set Penniman on a path she couldn’t have predicted for herself, one that eventually became a passion. Penniman met her husband Jonah Vitale-Wolff while both were Clark University students in Worcester, MA. After graduating, the couple settled in the South End of Albany in 2005, where she founded the Harriet Tubman Democratic High School and Vitale–Wolff started Hudson Valley Natural Building. Once two young children joined the family, the new parents were dismayed by the lack of access to healthy, fresh food in their neighborhood. Neighborhoods with a scarcity of supermarkets, farm markets, and co-ops are called “food deserts” by the federal government. But they’re more accurately described by the term “food apartheid,” which, according to Penniman,
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“makes it clear that we have a human-created system of segregation that relegates certain groups to food opulence and prevents others from accessing life-giving nourishment.” On a personal level, Penniman recalls, “Despite our deep commitment to feeding our young children fresh food and despite our extensive farming skills, structural barriers to accessing good food stood in our way.” In 2011, the couple scraped together the funds to purchase 80 acres of land in Grafton, some 15 miles from Troy. The land was inexpensive at the time, and together with their young children Nashima and Emet, they built an airy straw-bale timber solar home. Once the cooperative farm got off the ground, providing food for their former neighbors in Albany was priority number one.
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Penniman learned that some of the practices now taken for granted by progressive farmers have deep roots in African-American culture.
Leah, Neshima, Emet, and Jonah in 2011, the first year of the CSA program.
Inspiration from Black Agricultural Trailblazers While attending her first Northeast Organic Farming Association (NOFA) conference, Penniman noticed only a few participants of color in the mostly white agricultural community. Out of this experience, she helped launch the National Black Farmers and Urban Gardeners Conference. The group continues to meet annually and now attracts more than five hundred working and aspiring Black farmers who stake a place of pride in the sustainable food movement. Penniman learned that some of the practices now taken for granted by progressive farmers have deep roots in African-American culture. George Washington Carver of Tuskegee Institute revived the practice of organic farming based on an ancient African-Indigenous system. “His system was known as regenerative agriculture and helped move many Southern farmers away from monoculture and toward diversified horticultural operations,” Penniman says. Dr. Booker T. Whatley, also a Tuskegee professor, was one of the pioneers of the community supported agriculture (CSA) model, which he called a “Clientele Membership Club.” He also stressed the importance of finding ways for urban dwellers to feel connected to farms through activities like pick-your-own outings. Fannie Lou Hamer, a former sharecropper, founded Freedom Farm, a successful cooperative, as a means of releasing poor Black farmers and sharecroppers from the control of white landowners. Carver, Whatley, Hamer, and others in the Black agricultural movement continue to serve as models of innovation and inspiration for Soul Fire Farm and its programs.
THREE PILLARS OF FOOD JUSTICE Penniman highlights three main areas inherent to food justice: Access — who has it? Access to healthy fresh food is quite often still divided along racial lines. People of color are three times as likely to be hungry, and some 24 million Americans live under food apartheid. White neighborhoods have an average of four times as many supermarkets as communities of color. Land — who owns it? Currently, 98 percent of farmland is white-owned. According to Soul Fire Farm’s 2018 annual report: “In 1920, the U.S. Census reported that almost 45 million acres were being farmed by 950,000 ‘colored’ farmers, 17 percent of the total farmers in the nation at that time. By 2012, the number of Black farmers had dwindled to 45,000 and farmers of color to 61,500…This dramatic decrease was the result of decades of racist agricultural policy and social pressure that pushed Black, indigenous and other farmers of color off of farms and out of farming.” Labor — why is it still so exploitative? Today, 83 percent of those working in agriculture are not protected by labor laws or unions. Child labor is still an issue. Soul Fire’s report states: “In the United States, most of our food is grown and harvested by 3.5 million farmers, 80 percent of whom come from Mexico and Central America. Not only is their labor largely invisibilized, their jobs have one of the highest fatality rates while they have access to little-to-no health insurance and abysmally low pay.” Penniman notes that the New York State Senate recently passed the Farm Laborers Fair Labor Practices Act, a small step in the right direction.
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Ujaama: A sliding scale CSA program Honoring the legacy of Booker T. Whatley, Soul Fire offers a CSA program called Ujaama, a Swahili word that refers to cooperative economics. Serving the needs of urban dwellers who have trouble accessing fresh food (and often don’t have cars or other means to access stores outside of their own neighborhoods), produce is delivered right to the doorstep of participants. The CSA serves some 110 families in Albany and Troy. This season, Soul Fire expanded its “solidarity share” program through a partnership with the Albany Center for Law and Justice. This initiative provides fully subsidized shares to families impacted by mass incarceration and immigration policy. Some of the recipients of subsidized shares are resettled refugees. Shares include familiar vegetables like tomatoes, kale, lettuces, green onions, carrots, summer squashes, herbs, and the like. In addition, CSA participants appreciate the opportunity to maintain their traditions through culturally significant crops. Afro-indigenous crops requested by Soul Fire Farm members include okra, hot peppers, collard greens, turnip greens, and black-eyed peas. Some produce favored by the Latinx community include Aji Duse peppers, cilantro, tomatillos, chiles, and sorrel. Favorites of the Asian-American community include Japanese sweet potato, napa cabbage, tatsoi, daikon radish, burdock, and edamame. Other rare crops offered by the CSA include quelites, white sweet potatoes, purple rutabaga, and kohlrabi.
Penniman builds a raised bed with youth from Albany
Youth programming SOUL FIRE FARM’S FIESTA CHOPPED SALAD Soul Fire Farm’s website is filled with produce-centered recipes (plus a slew of health desserts!). This chopped salad is a perfect summer-into-fall segue, though it can be enjoyed any time of year. Ingredients 1 medium sweet red pepper, chopped 1 medium sweet yellow pepper, chopped ½ cup chopped cauliflower 1 medium cucumber, seeded and chopped 1 small zucchini, chopped 2 green onions, chopped 2 Tbsp minced fresh parsley 2 Tbsp olive oil 1 Tbsp red wine vinegar ½ tsp sugar ¼ tsp salt ¼ tsp black pepper 1 large ripe avocado, peeled and chopped 1 Tbsp lemon juice Method In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt, and pepper; shake well. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; sprinkle over salad. Serve with a slotted spoon.
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Serving a new generation of Black and Latinx farmers, youth programming is a core component of Soul Fire Farm’s mission. Growing up with food insecurity has a profound and lasting impact on young people, Penniman observes. Soul Fire’s immersion programs offer training in technical skills in conjunction with fostering a positive relationship with the land. The young people who emerge from these programs find them to be remarkably healing. The youth programs emphasize pride in AfricanAmerican agricultural legacy, while also examining the roots of food injustice. The most popular program is the weeklong immersion BIPOC FIRE (Black-IndigenousPeople of Color Farming in Relationship with Earth). Offered five times per year, youth programs have long waiting lists, speaking to a growing need for them. Outcomes are impressive, with 90 percent of participants implementing what they’ve learned in various ways — urban farming, school gardens, land and reparations policy, and more. The Spanish immersion programs are a particular point of pride for Penniman, who notes that they attract people who have long been part of the agricultural community and are fighting for farmworker justice — and to simply have a voice.
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The Soul Fire farmscape on an autumn day.
Community Engagement Leah Penniman’s book, Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land is described as “the first comprehensive how-to guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture.” The book is but one tool in the arsenal of Soul Fire Farm’s mission to engage with the public and the broader community.
Farming While Black empowers African-heritage growers to reclaim their place in the agriculture community and reconnect with the contributions of African-heritage people to sustainable farming.
Penniman is a regular public speaker and has granted interviews to dozens of media outlets. And while she might be the public face of Soul Fire Farm (in addition to her role as the farm’s co-director and educational program manager), the enterprise is a team effort. Penniman’s husband Jonah Vitale-Wolff is co-director and operations manager. He has had extensive experience working with global farmers. Their children, now in their teens, are youth leaders and are involved with the CSA operations. Larisa Jacobson rounds out the leadership team as co-director and farm manager. However countless other staff serve integral roles in the operation and volunteers offer assistance, on and off the farm. A list of volunteer opportunities can be found on soulfirefarm.org. In the introduction to Farming While Black, Penniman describes her awakening to African-American agricultural heritage, coming full circle back to the mission of Soul Fire Farm: “The only consistent story I’d seen or been told about Black people and the land was about slavery and sharecropping, about coercion and misery and sorrow. And yet here was an entire history, blooming into our present, in which Black people’s expertise and love of the land and one another was evident … to learn of our true and noble history as farmers and ecological stewards is deeply healing.” v
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T H E
VA L L E Y
TA B L E
P R E S E N T S
Photos clockwise from top left: Liberty Street Bistro, Roundhouse, Yard House, Butterfield, Heritage Food+Drink
november 4–17, 2019 $22.95 LUNCH • $32.95 DINNER *
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E S E R V E Y O U R TA B L E AT T H E
region's finest restaurants during Hudson Valley Restaurant Week. This two-week event celebrates the restaurants and chefs that have made this region a true culinary destination. Enjoy a wide variety of dining experiences as chefs serve up their most innovative menus for 14 delicious days. Dining out during restaurant week supports the region's agricultural heritage, renowned dining culture and drives the “eat & drink local” movement.
* EXCLUDES
TAX BEVERAGE
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Be sure to make note of the sponsors displayed throughout this guide; without their continued support Hudson Valley Restaurant Week would not be possible. Through their partnership, they are contributing to the Hudson Valley's culinary identity and helping to boost the local economy. Restaurant Week is the perfect time to discover new restaurants or visit your favorites. To browse restaurants, menus, or book your reservation, visit HudsonValleyRestaurantWeek.com. Happy Fall Restaurant Week!
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Participating Restaurants AS OF PRESS TIME
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Book your table today at HudsonValleyRestaurantWeek.com. 105-TEN BAR & GRILL L D 127 Woodside Ave, Briarcliff Manor 914.236.3651; 105ten.com A modern New American menu featuring craft brews and local wine; a hometown eatery with modern, rustic decor.
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.
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).
105-TWENTY BAR & GRILL L D 120 Grand St, Croton on Hudson 914.862.4494 Similar to its sister restaurant, 105-Ten Bar & Grill, diners can enjoy elevated American cuisine while sipping on local craft beers and wines. A rustic, new addition to the heart of Croton-on-Hudson.
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.”
BARNWOOD GRILL L D 2 Old Tomahawk St, Yorktown Heights 914.248.8100; barnwoodgrill.com The menu focuses on homestyle cooking that truly has a dish for everyone. The perfect spot to bring the family or meet for a bite after work. Not to mention, their craft cocktails include an awardwinning pear basil martini.
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. 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. 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, wood-fire artisanal pizzas, burgers, and stunning views of the Hudson River waterfront.
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. 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. A TAVOLA TRATTORIA D 46 Main St, New Paltz 845.255.1426; atavolany.com With a focus on farm-to-table, the menu is seasonally inspired and includes fresh homemade pastas, breads, and desserts. Partners Rosemay Smith and Nathan Ganio have a combined experience of over 30 years in Hudson Valley restaurants and are now bringing their creative take on rustic Italian food with chef Emma Rose and bar manager Kyle Miller. 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.
HOW IT WORKS
AMERICAN BOUNTY RESTAURANT 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.
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APPETIT BISTRO D T 540A Willett Ave, Port Chester 914.690.2000; appetitbistro.com Sister restaurant to Capers, this New York Timesreviewed Paris in Port Chester serves French classics and fan favorites like escargots en croute, duck à l’orange and fois gras terrine. Pair dinner with a French wine from the bistro’s curated wine list.
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424 Main St, Beacon (845) 765-2208; beaconhotelhudsonvalley.com Located on the ground floor of the Beacon Hotel, this restaurant celebrates the vast diversity of the Hudson Valley, incorporating artisan cheese, wine, beer, and the finest meats and produce into the menu. BEEHIVE RESTAURANT L D 30 Old Rt 22, Armonk 914.765.0688; beehive-restaurant.com Designed by a family that loves to cook, this family-friendly restaurant serves Continental and American classics in the heart of Armonk. BENJAMIN STEAKHOUSE D X 610 Hartsdale Rd, 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. BERNIE’S HOLIDAY RESTAURANT D 277 Rock Hill Dr, Rick Hill 845.796.3333; bhr-sullivan.com A premier American Fish & Steakhouse that believes “it’s important to know where your food comes from.” Their menu features the freshest meat and seafood around with an emphasis on utilizing ingredients from local farms. BILLY JOE'S RIBWORKS L D 26 Front St, Newburgh 845.565.1560; ribworks.com Indulge in mouthwatering ribs, burgers, and BBQ all while enjoying a spectacular view of the Hudson River. BIRDSALL HOUSE T 970 Main St, Peekskill 914.930.1880; birdsallhouse.net Chef Richard Norbutt’s globally eclectic culinary talents perfectly complement the gastropub’s beer-centric beverage program.
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BISTRO Z D T 455 S Broadway, Tarrytown 914.631.5700; bistroz.com Conveniently located in the DoubleTree Hotel, offering casual comfort, fireside dining, and an American menu blending fresh ingredients with an imaginative presentation. 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 845.451.1012; 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. THE BRIAR’S RESTAURANT L D 512 N State Rd, Briarcliff Manor 914.762.3424; thebriarsrestaurant.com Traditional American restaurant offering “down-home” traditional American fare with a touch of Mediterranean influence in a warm lodgelike setting. 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. BROTHER’S FISH AND CHIPS D T 172 N Highland Ave, Ossining 914.488.5141; brothersfishandchips.com Classic seafood restaurant 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.
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CAFÉ PITTI L D 40 Front St, Newburgh 845.565.1444; cafepitti.com A charming spot right on the Newburgh waterfront offering wood fired pizzas and Italian classics paired with an extensive wine list. 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. 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. 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.
CITY PERCH KITCHEN + BAR D 1 Hamilton Street, 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 Commons 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.
HVRW BOARD OF ADVISORS
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. CHAR STEAKHOUSE & BAR D 151 Bryant Pond Rd, Mahopac 845.526.1200; charsteakhouseandbar.com Casual dining with a classic steakhouse feel. The menu centers on dry-aged steaks and fresh seafood but with options for every taste. CHAT 19 L D T 19 Chatsworth Ave, Larchmont 914.833.8871; chat19.net A casual, relaxed atmosphere to enjoy owner Mario Fava’s selection of grilled food, seafood, appetizers, and salads. CHAT AMERICAN GRILL L D T 1 Christie Pl, Scarsdale 914.722.4000; chatamericangrill.com 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. 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.
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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. COPPER HOUSE L D X 11 Taylor Square, West Harrison 914.949.5810; copperhouseny.com Collaboration between Chef Joseph D’Angelo and CIA grads Joseph Engongoro and Alexander Avellino blends together Italian inspiration with farm-to-table creations. Comfort food meets sophistication in this rustic atmosphere. The locally sourced menu features reimagined Italian classics including prosciutto di Parma pizza, butternut squash orecchiette, and risotto fritters. COPPER KETTLE CAFÉ L D T X 201 E Hartsdale Ave, Hartsdale 914.723.1065; copperkettlecafe.com In this sister restaurant of Copper House, Chef Joseph D’Angelo serves up his favorite childhood comfort food meals in this relaxed yet chic establishment. Fan favorites include the kettle short rib, free range chicken pot pie, and grilled octopus starter. COPPOLA’S LA FANTASIA RISTORANTE L D X 3581 Rte 9W, Highland 845.691.7832; coppolaslafantasiaristorante.com Chef/Owner Nick Coppola offers authentic, homemade Italian dishes of the highest quality around. Feel right at home at this Hudson Valley gem. CORTLANDT COLONIAL RESTAURANT D 714 Old Albany Post Rd, Cortlandt 914.739.3900; cortlandtcolonial.com Reminiscent of a private country estate, the menu offers a wide range of American favorites, from seafood to beef. COSIMO’S WOODBURY L D 100 County Rt 32, Central Valley 845.928.8265; 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
EAT. SHARE. WIN.
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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. 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 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.
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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. 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.
FORTINA (YONKERS) L D T 1086 N. Broadway, Yonkers 914.358.3595; fortinapizza.com
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.
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FORTINA (RYE BROOK) L D 136 South Ridge St, Rye Brook 914.937.0900; fortinapizza.com
ELEVEN 11 GRILLE & SPIRITS L D 1111 Main St, Fishkill 845.896.0011; eleven11main.com Lively tavern & family-friendly spot serving traditional American favorites in a rustic setting.
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.
DINE YOUR WAY
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.
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
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. GIGANTE RESTAURANT & BAR D 660 White Plains Rd, Eastchester 914.961.1001; giganterestaurant.com Acclaimed Chef Samuel Kim produce Italian influenced, American modern cuisine that is only matched with the classic contemporary décor of the space. Be dazzled by the artistic display of culinary mastery 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.
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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 flatbreads, simple rustic fare, and well-crafted cocktails.
HENRY’S AT THE FARM L D 220 North Rd, Milton 845.795.1500; buttermilkfallsinn.com A dining destination at the Buttermilk Falls Inn & Spa, Henry’s sources locally and from its own 40acre farm. Elegant cuisine in a charming setting.
HALF MOON L D X 1 High St, Dobbs Ferry 914.693.4130; halfmoonhudson.com A Westchester favorite for enjoying steaks, raw bar, and fresh Montauk seafood with a view, or even sipping a specialty cocktail at the outside waterfront bar.
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.
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.
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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 VALLEY STEAKHOUSE D X 3360 Old Crompond Rd, Yorktown Heights 914.930.8688; hudsonvalleysteakhouse.com Partners Elvis Cutra and Klevis Tana bring their passion for creating quality dishes to the table. Experience elegance in its truest form in the four thousand square foot dining room and bar of this steakhouse. A minimalistic menu features cult classics including surf and turf, Chilean sea bass, and filet mignon. 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. 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 CENÁCOLO 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.
HUDSON HOUSE RIVER INN L D T 2 Main St, Cold Spring 845.265.9355; hudsonhouseinn.com A historic 1832 landmark serving dry-aged, handcut steaks and market-fresh fish on the riverfront.
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THE INN AT POUND RIDGE L T X 258 Westchester Ave, Pound Ridge 914.764.1400; theinnatpoundridge.com Chef Jean-Georges brings casual elegance to Pound Ridge with a seasonal, farm-to-table menu and a contemporary country atmosphere. IRON VINE D T X 992 Main St, Peekskill 914.930.8506; ironvinepeekskill.com Craft beverages and tasty tapas dominate this intimate restaurant in downtown Peekskill. Enjoy dinner in this historic space while choosing from an impressive wine list boasting over thirty five wines primarily stemming from Spain and Portugal. J’S PLACE D 39 W Main St, Middletown 845.467.4156; jsplaceny.com A relaxed, intimate venue with a focus on locally sourced, small plates and tapas coupled with a curated wine menu and spectacular seasonal cocktails. JOE & JOE NYACK L D X 173 Main St, Nyack 845.535.3888; joejoenyack.business.site A warm and inviting atmosphere offering fresh homemade classic Italian cuisine and brick oven pizza. Not to mention many gluten free and vegan options as well as decadent burgers, craft brews, and specialty cocktails.
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THE JOLLY ONION L D X 625 Glenwood Rd, Pine Island 845.981.7272; thejollyonion.com A Pine Island landmark in the middle of onion country. This homage to the 1965 original maintains the kitschy authenticity with elevated gastropub fare. The internationally inspired menu features pierogis, Swedish meatballs and the Jolly Onion Classic Austrian Zwiebel Rostbraten. KAITO SUSHI L D T X 28 Palmer Ave, Bronxville 914.337.1296; kaitorestaurant.com Have a memorable dining experience enjoying the freshest sushi around where Chef Franky pours his heart and soul into every beautifully prepared dish. Be prepared to be treated like family at this popular eatery. THE KITCHEN IN THE HUDSON VALLEY/ FREELANCE CAFE & WINE BAR L D X 506 Piermont Ave, Piermont 845.359.7007; kitcheninhudsonvalley.com Eclectic, locally-sourced, internationally-inspired food meets a chic and elegant dining room. Pair appetizers like the crispy pork belly over creamy polenta with a glass of wine from the extensive wine cellar. The Kitchen’s HVRW menu will also be available at Freelance Café & Wine Bar, the attached bar at the same address.
#HVRW
L’INIZIO D X 698 Saw Mill River Rd, Ardsley 914.693.5400; liniziony.com Award-winning chefs, Scott and Heather Fratangelo, bring their inventive, Italian-inspired, locally sourced cuisine and 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. 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. 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.
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LE CHAMBORD AT CURRY ESTATE D 2737 NY-52, Hopewell Junction 845.221.1941; lechambord.com Features an exciting menu that brings together a refreshing balance of casual and fine dining. Le Chambord combines “American continental cuisine, European ambiance, and New York State warmth and hospitality” coupled with an eclectic wine list featuring local and international selections. LE FONTANE RISTORANTE L D X 137 Route 100, Katonah 914.232.9619; lefontane.net Authentic Southern Italian cuisine and hospitality headed by a talented Neapolitan chef. 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. LE MOULIN EATERY & WINE BAR L D T X 1 Pierpointe St, Yonkers 914.469.6762; lemoulineateryandwinebar.com A purveyor of rural French dining from esteemed catering chef Josyane Colwell. Be transported to the rural French countryside as you let your senses embrace the culinary offerings and beautifully curated space.
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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.
LIMONCELLO AT THE 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.
LENNY’S NORTH L D X 386 Main Street, Armonk 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.
LITTLE DRUNKEN CHEF (MOUNT KISCO)
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.
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.
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36 Main St, Mount Kisco 914.242.8800 This tapas-style eatery offers flavorful globallyinfluenced food with live music, an oyster bar, internationally-sourced craft beer and more. LITTLE DRUNKEN CHEF (WHITE PLAINS) L D X 91 Mamaroneck Avenue, White Plains 914.615.9300 A sister restaurant to the Mt Kisco location, this rustic-style eatery offers a comfortable, whimsical atmosphere with a bustling social scene. The menu focuses on rare and distinct flavors from across the globe in tapas-sized portions, to be nibbled and shared.
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.
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LOCALI PIZZA BAR & KITCHEN L D T 2 Kirby Plaza, Mt Kisco 914.242.0100; localipizzabar.com Their secret lies in the simplicity of three main ingredients: the dough, the cheese, and the tomato sauce. Located in the historic Mt Kisco train station, you can feel the stellar ambiance the space creates.
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LOTUS D 888 Resorts World Drive, Monticello 845.428.7496; 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. LOUIE & JOHNNIES RISTORANTE PRIMAVERA D 887 Yonkers Ave, Yonkers 914.423.3300; louieandjohnnies.com A casual family restaurant with a focus on high quality, traditional regional Italian cuisine and seasonal al fresco dining. 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. 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. MAHONEY'S IRISH PUB L D T 35 Main St, Poughkeepsie 845.471.7026; mahoneysirishpub.com Steps from the Poughkeepsie train station, enjoy your dinner at this casual Irish pub that includes American classics, steak, seafood, and more.
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MARIA RESTAURANT L D T 11 Huguenot St, New Rochelle 914.636.0006; marianewrochelle.com New Italian cuisine in a trendy bistro and bar setting. Sit down to real-deal baked clams, chianti braised pork shank, and the “Yo Maria,” the beautiful blue-hued house cocktail. MAURA’S KITCHEN D X 81 S Broadway, Nyack 845.535.3533; mauraskitchen.com Latin-inspired bistro featuring heart-warming meals including stews, roast pork, and a variety of rice and beans. Experience the eclectic flavors of Peru and immerse yourself in the culture and traditions of the western South American region. MEDITERRANEO L D T 189 Main St, White Plains 914.448.8800; zhospitalitygroup.com/mediterraneowhiteplains Named Best New Restaurant in 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.
#HVRW
MELZINGAH TAP HOUSE L D T X 554 Main St, Beacon 845.765.2844; melzingahtaphouse.com A place for craft beer enthusiasts, cocktail connoisseurs and food fanatics to come together. An aesthetically industrial Gastropub serving reimagined, local cuisine with 23 unique rotating beers. Indulge in comfort classics like mac & cheese and poutine with the Off the Beacon Path, a signature cocktail. 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. 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. 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.
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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. 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. 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. 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 thinbreaded veal with vine ripe tomato salad.
NADINE’S RESTAURANT L D X 715 Saw Mill River Rd, Yorktown Heights 914.962.4298; nadinesrestaurant.com Featuring a carefully crafted menu that combines traditional German dishes with delicate French cuisine. A true representation of family, friends, and a passion for food. NONNA CAROLA RISTORANTE + BAR L D T X 211 Mamaroneck Ave, Mamaroneck 914.899.3130; nonnacarola.com A brand new, high end casual Italian Restaurant focusing on traditional family recipes with an exciting modern twist. Chef Galcao believes in family traditions and emphasizes the importance of repeat customers. 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. THE 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. 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. 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. 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. POUGHKEEPSIE ICE HOUSE L D T 1 Main St, Poughkeepsie 845.232.5783; poughkeepsieicehouse.com A waterfront eatery next to the Walkway Over the Hudson that focuses on serving farm fresh, local, and sustainable food and drinks all while offering spectacular views. 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.
Come See What 20 Years Tastes Like Making World Class Wines Since 1998 Gardiner, NY
WHITECLIFFWINE.com
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PRIME 957 STEAKHOUSE D 957 Route 6, Mahopac 845.621.5700; prime957.com An American Kitchen + Bar that offers steaks, chops, seafood, and more which are all produced from fresh and sustainable sources. PUBSTREET D X 20 Wheeler Ave, Pleasantville 914.909.5408; pubstreet.com Contemporary American cuisine served in an intimate setting, featuring thoughtful and approachable dishes. 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. 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.
THE RARE BIT L D T X 23 Cedar St, Dobbs Ferry 914.693.8000; therarebitdf.com Owner Scott Broccoli's restaurant specializes in elevated English pub fare. The menu features traditional English dishes like bangers and mash and the namesake Welsh rarebit along with Indian dishes like chicken tikka masala and a new take on Papdi Chaat. RED HAT ON THE RIVER L D T X 1 Bridge St, Irvington 914.591.5888; redhatontheriver.com A bustling, multi-level eatery, affording 180˚ views of the Hudson. French bistro classics mixed with seasonally changing dishes. RESTAURANT 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. RINI'S RESTAURANT L D 12 W Main St, Elmsford 914.592.6799; rinisrestaurant.com Diners are sure to find something they want to indulge in, with a menu that includes practically everything: pork chops, meatballs, fresh seafood, and of course, Italian classics.
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. RISTORANTE CATERINA DE’ MEDICI L D 1946 Campus Dr, Hyde Park 845.451.1013; ristorantecaterinademedici.com Authentic regional Italian cuisine crafted at the Culinary Institute of America includes wood-fired pizza and other simple rustic 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. 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.
So Many Delicious Reasons to Visit BOOK A TABLE
TIE THE KNOT
TAKE A CLASS
ciarestaurantgroup.com
ciaweddingandevents.com
ciafoodies.com
1946 Campus Drive (Route 9) Hyde Park, NY 12538
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RIVERVIEW RESTAURANT L D T 45 Fair St, Cold Spring (845) ) 265-4778; 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. 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.
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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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.
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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. THE STEWART HOUSE D X 2 N Water St, Athens 518.444.8317; stewarthouse.com Recently reopened under the guidance of Chef Bob Turner and under new ownership. Find menu items at the ca. 1883 Tavern like 5th generation Irish soda bread with brandied prunes and cultured butter, house made country pâté, and the ca. 1883 Boulevardier. THE TAVERN AT DIAMOND MILLS L D 25 S Partition St, Saugerties 845.247.0700; diamondmills.com/tavern Executive Chef Giuseppe Napoli prepares a daily menu highlighting the seasonal bounty of the Hudson Valley, pairing back to a celebrated international wine list and selection of local craft brews. 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.
DEVELOPMENT CORPORATION
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.
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.
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.
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, family-friendly atmosphere.
TRAMONTO BY ZUPPA L D X 27 Saw Mill River Rd, Hawthorne 914.347.8220; tramontos.com The newest addition to the DaMaRo restaurant group with Zuppa and Mima Vinoteca. Genuine values and classic dishes blend with classic black and white decor creating a seamless trattoria experience.
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.
TRATTORIA 141 L D T X 141 Chatsworth Ave, Larchmont 914.937.7200; trattoria141ny.com Combining Italian roots with a background in classically trained French culinary skills, the chef creates the cult classics as well as modern dishes. The menu is guaranteed to satisfy any craving, with staples including brick oven pizza, bolognese rigatoni, and chicken scarpariello.
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. ÚNICO D T X 10 N Central Ave, Hartsdale 914.607.3363; unicony.com A one of kind mix of French, Mexican, Italian, Spanish, Mediterranean, Middle Eastern & Asian Cuisines. Watch your food be prepared though an open kitchen and enjoy a “unique” dining experience.
Cultivating Agricultural Innovation and Enhancing Economic Growth throughout the Hudson Valley
Incubator Without Walls Technical assistance consulting to help businesses tap into a wide range of services to accelerate their growth and increase their chances of long-term success.
Intensive training program to help farmers and food entrepreneurs develop the necessary skills and materials to scale their business, build sales and access financial sources.
The Hudson Valley’s regional food rescue and gleaning network dedicated to meeting the needs of neighbors while mitigating the impacts of food waste. www.feedhv.org
Hudson Valley’s online searchable portal for all the gastronomical bounty the valley has to offer. www.hudsonvalleybounty.com
HUDSON VALLEY AGRIBUSINESS DEVELOPMENT CORPORATION 507 Warren Street, 2nd Floor • Hudson, NY 12534 • 518.432.5360 • www.hvadc.org
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HUDSON VALLEY RESTAURANT WEEK | NOVEMBER 4-17, 2019
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.
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.
X2O 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.
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.
WILDFIRE GRILLE 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.
YARD HOUSE L D 237 Market St, Yonkers 914.375.9273; yardhouse.com The globally inspired menu features more than 100 made-from-scratch favorites, from salads, street tacos, and grilled burgers to seafood, steaks, and ribs. A modern American gathering place, where food and beer lovers unite.
VELA KITCHEN D T X 14 Washington Ave, Pleasantville 914.769.2980; velakitchen.com A creative New American Restaurant and Lounge in the Village of Pleasantville. Relax and renew in this beautifully renovated space and enjoy an exciting seasonal menu where there’s a dish for everyone. VELO BISTRO & WINE BAR L D X 12 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. 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.
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.
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.
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.
ZUPPA’S RESTAURANT L D T 59 Main St, Yonkers 914.376.6500; zupparestaurant.com Trendy upscale restaurant serving locally-inspired modern Italian dishes in a historic building near the Yonkers’ waterfront.
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.
Visit HudsonValleyRestaurantWeek.com for the latest additions, menus and to make reservations.
THANK YOU TO OUR SPONSORS
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we’re farmers, we’re foodies The Valley Table sets a place for foodies, bringing together the farmers, producers, purveyors and consumers who revel in our one-of-a-kind food experience. Our magazine and our programs—like Hudson Valley Restaurant Week—drive the “eat & drink local” movement.
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dining a the worl photos and text by david handschuh
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CROATIAN
Dubrovnik NEW ROCHELLE
Grape vines climb a wall on the north side of the yard. Neatly arranged rows of tomatoes, lavender, rosemary, mint, zucchini, and basil cross the backyard decorated with a fountain and white benches. Chef Anthony Selendic could be harvesting basil for use in his restaurant kitchen in Europe, but he’s really in the backyard of Dubrovnik restaurant on Main Street in New Rochelle. Inside, server Berci Nagy, has a giant serving tray on his shoulder, walking round the dining room and presenting the freshest looking filets and whole fish to guests. The skate, tuna belly, John Dory, golden snapper, branzino, and orada have frequent flyer miles. They were caught in the Mediterranean, flown to JFK, transported to the fish market in the Bronx, picked up at 3 a.m. and brought to the restaurant for diners that day. The fish are grilled in a woodburning oven in the backyard. Simple prep of olive oil, pepper, garlic and parsley, and sea salt (“We only use sea salt,” says restaurant manager Nada Bernic.) and served immediately for you to pick apart with a refreshing glass of Croatian Posip wine, made from a grape found only on the island of Korcula. Owner Zeljko Tomic is passionate about food; fishing is his pastime,
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and his passion for sharing the best of Croatian cuisine started as a kid, working in his family’s bed and breakfast. Tomic relies on the tastes and flavors he grew up with and imports a local Croatian sheep cheese called paski sir and his own olive oil and wine from his vineyard in Croatia. “The chef and owner are very particular. We won’t serve anything we wouldn’t serve our kids,” says Bernic. With a reputation for healthy, fresh, clean food, the restaurant has attracted guests from near and far. “Diners regularly come from Long Island and New Jersey and occasionally from Boston,” says Bernic, adding, “There are Croats from California. When they visit New York, [they] come here for dinner.” Among the favorites is octopus, poached and grilled on the open fire outside, served with a refreshing mixed salad and avocado. But you really shouldn’t leave Dubrovnik without the grilled catch of the day. No matter which fish you choose from the platter, the inside is light and moist and the outside is crisp and smoky, a result of the cedar planks used in the wood-burning oven. It’s healthy eating. Food that is good for you but loaded with tastes that will fill your stomach and taste buds.
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THAI
Thailicious POUGHKEEPSIE
Food and love seem to go together. Fill your stomach, feed your soul. He was a civilian military engineer in Bangkok on R&R from Afghanistan. She was a car salesperson, selling cars in a mall. She spoke no English. He spoke no Thai. “I knew she was very beautiful,” he recalls. “What sank the hook was her cooking.” A fiancée visa, a move halfway around the world, a wedding ceremony on the waterfront in Cold Spring and five kids later, Muntanaporn and Jeff Boisvert, now run the Thailicious food truck and restaurant. Muntanaporn had always wanted to open a restaurant, but high startup costs and steep overhead kept them at bay. Jeff suggested a food truck, while Muntanaporn worked at another Thai restaurant in the meantime. In February 2018, she gave in and the couple purchased a used Snap-on Tool truck with 180,000 miles on it. Ironically, they found an Afghani man in Queens, who custom built their mobile kitchen and the truck made its debut last summer at Jellystone Campground’s Food Truck Roundup in Gardiner. The truck now regularly parks in Fishkill (go to facebook.com/thailiciouscatering for a schedule). Only a year after starting their mobile business, Muntanaporn’s dream became a reality when they opened Thailicious restaurant near Vassar Hospital in Poughkeepsie. Once or twice a month, the couple motor down to Jackson Heights in Queens to grab supplies that are difficult to come by in the Hudson Valley. They load up on Asian noodles, canned goods, spices, and vegetables. "The rear of the truck is sagging all the way up the Taconic," says Jeff. One ingredient they don’t have to import from Queens is Thai basil, which has small, dark, pointed leaves and a licorice flavor, a distinctly different taste than the sweet basil more commonly used in most pesto. “We use so much that we convinced a local restaurant supply store to import it from Thailand and to stock it for us,” he says. The lunch specials are amazing at Thailicious. Try the pad krapow, which is made in a sizzling wok with ground pork, onions, red pepper, Thai basil, oyster sauce, and jasmine rice; or the spicy Thai wings, which are deep fried, topped with a spicy and flavorful sauce, and then cooked in a wok for added crunch. Thailicious is waiting on its liquor license, but the couple has a plan once it's approved. “We’re going to feature only local wines, local breweries, and Asian beers,” Jeff explains, then turns to greet a doctor picking up a Thai iced tea on a humid summer afternoon.
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LATIN
Mina’s Spanish Kitchen MONROE & NEW WINDSOR
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Martha and Luis Veras admit they didn’t know anything about restaurants when they opened Mina’s Spanish Kitchen in 2007. When the couple moved from Brooklyn to Orange County, just days before the attack on 9/11, “There were not a lot of Hispanic people in Monroe,” says Luis. (He is Dominican; Martha is Ecuadorian.) “We were looking for Spanish food for dinner and we couldn’t find any.” Sitting at a table at the their second restaurant in New Windsor, Luis recalls that they ignored all sage and sound advice. “We had a couple of cousins who owned restaurants in New York City,” he explains, “and they said, ‘Think about it twice.’” A friend told them about a Mexican restaurant that was going out of business. “We talked to the owner on Thursday and by Sunday we decided we were going through with it. “I started in the front and Mina started in the back, in the kitchen, doing what she does best,” says Luis. Their Monroe restaurant, at 730 sq ft, offered the young couple very little space. “During the first year we were closed every Sunday, and every Sunday we thought we weren’t opening up again on Monday.” “Americans only knew Mexican food,” he says. “They didn’t know pernil or oxtail." (Typical dishes in Puerto Rican and Dominican cuisine, respectively.) They made trips to the Bronx in an old Chevy Astrovan every Saturday to pick up ingredients. The couples' two restaurants now employ a total of 17 people. Martha, who is known as “Mina” since a godson couldn’t pronounce the Spanish word “Madrena” (godmother), is teaching the next generation of chefs in her restaurants’ kitchens. One of them, Mario Alvarado, started as a dishwasher at the Monroe restaurant when he was 16 years old. Today, the 27-year-old is the chef, arriving hours before the 11 a.m. opening to make meals that reflect Mina’s cooking, which takes pieces of Dominican, Cuban, and Colombian flavors and creates a mouth-watering fusion of tastes. The couple found their other chef, Javier Dalmasi, through an ad they placed in a Spanish language newspaper. Both Alvarado and Dalmasi labor in their hot kitchens making staples such as rice and salsa (verde and roja), as well as their most popular dish, mofongo, which consists of fried green plantains that are mashed in a wooden pilón, and smothered in their equally popular mojito sauce. “People come from all over the Hudson Valley for the mojito sauce,” says Luis. “They put it on everything.”
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GERMAN
Mountain Brauhaus GARDINER
One-year-old August Ruoff has the comfortable swagger of a toddler who has just learned to walk upright. He’s tottering around the bar area of Mountain Brauhaus in Gardiner, on the wonderful wooden floor where his aunt and dad once roller skated as little kids more than 25 years ago. August keeps going to a stack of menus, pulls them out of a rack and heads over to the tables, presenting them to a guest, as he’s seen his mom, Veronica Ruoff, and many other relatives do since great-grandfather Emil opened The Sugar Bowl in 1955. Today, the third generation of the founding family is at the helm and the fourth generation is bussing tables at the popular restaurant. It’s a true family affair, from the flowers out front grown by Aunt Karin to the Wiener Schnitzel in the kitchen, cooked by Uncle Kevin. Originally opened as a burger joint, the restaurant shifted its menu thanks to an influx of German chefs who added some of their favorite dishes and the requests for old world food from nearby German dairy farmers and apple orchard owners. The name Mountain Brauhaus was coined in 1963. Chef Kevin Casey married into the family 16 years ago. He took over the kitchen full time in 2004, and started a gradual shift that took a light approach to traditionally rich German cuisine.
Believe it or not, there are vegan, vegetarian, and gluten-free options right next to the uber popular sauerbraten and schnitzel. Casey’s vegetarian chilled pea soup with crème fraîche, local mint, honey, and carrots and the featured salad of local baby greens, white balsamic goji berries, goat gouda cheese, and other fresh veggies with a ginger citrus vinaigrette are both delicious and refreshing on a hot summer day. Casey makes a point of always including local produce like snap peas, green beans, apples, and carrots. Pork, goat, duck eggs, and flowers come from Glenerie Farms, run by Karin Ruoff Skalla and her husband Dennis (also relatives). Local brews, spirits, and wines are on the menu, and Veronica designs featured cocktails, inspired by fresh, local flavors. Regardless of the local selection, there are always four German and four rotating craft beers on tap. But the majority of the 400-500 people a day on weekends are there for the German standards done exceedingly well. The crowd comprises an interesting mix of locals, climbers, and skydivers. (Tip: The quietest times are weekday afternoons.) But that long wait for a table is part of the whole Mountain Brauhaus experience. “People make friends waiting for a table outside or inside at the bar’” says Ruoff.
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SRI LANKAN
Red Pepper Diner WAPPINGERS FALLS
Saman Munaweera was off on Sundays and Mondays from his job as a chef at the Dubai Mission to the United Nations, when the desire to open his own restaurant took over. He and his wife, Thanuja Liyanage, loaded son Loshitha and daughter Denithi into their Nissan Maxima and headed west. And north. And east and south. For two years the family drove from Staten Island to Syracuse, from Connecticut to New Jersey in search of a venue to open a business. Their quest paid off when they found an old Spanish restaurant in the shadow of Dutchess Stadium. In 2014, the Sri Lankan native opened the Red Pepper Diner, serving what Saman called “American Cuisine.” The formally trained chef flipped burgers, grilled steaks, made salads and crème brulee. About three years ago, they introduced Sri Lankan spices like cinnamon, nutmeg, coriander, chile, cardamom, pandam leaves, and goraka to Hudson Valley palates. It was a bold move at the time, as the only native Sri Lankans nearby were a local dentist and a heart surgeon. They became famous for the Red Pepper Chef’s Burger with seven spices to add a “little bit of flavor.” Shortly after, Red Pepper rolled out the Friday night gluten-free, dairy-free, and sugar free buffet and became all Sri Lankan, all the time. While you can order a la carte, the buffet is the bargain of the century, offering three grains, three proteins, four vegetables, salad, dessert, fruit, and the signature string hoppers for less than $20. On a Friday night, 50-100 people take advantage of the bar area, restaurant, and outside patio, which is surrounded by spices and vegetables that are waiting to be harvested and used for dishes in the restaurant.
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There are long beans and broccoli, chiles and tomatoes, grown organically on-site and at the family’s nearby home, or purchased from nearby Stony Kill Organic Farm. Restaurant diners love the deviled pork or nasi goreng with their choice of shrimp, calamari, or chicken. For the true authentic flavors, Munaweera and his family return to Sri Lanka every year for ingredients that are difficult to source here like spices and Ceylon tea leaves. Their success in the Hudson Valley has not been lost on the immigrant family, who came here in 2008. “I never expected my life to be in upstate New York, or even in America,” Munaweera says. “This is the greatest place and New York is the best part of the world. We see all nationalities and all the people and they accept us in the Hudson Valley.”
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a southern chef
in saugerties
Jonathan Botta brings rural and refined cooking techniques to The Dutch Ale House. by sabrina sucato
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Corn is his favorite vegetable and cooking over fire is his second language, one that speaks to him through crackles of charcoal and whispers of flames. When he talks about recent foraging trips or homemade sausage, his natural twang helps tell the story, adding a depth of earnestness and ease to his words. The only thing is, he’s not in the South; he’s in Saugerties.
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As a child growing up in North Carolina, Botta spent his earliest days tottering around the kitchen of his father’s restaurants, absorbing flavors of the region along the way. When the time came for him to cut his teeth in the industry, however, he broke off from his family and ventured into Raleigh, where he stayed for 11 years to master both Southern cuisine with French techniques and traditional North Carloina whole-hog barbecue under top-tier chefs
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like James Beard-winner Ashley Christensen and barbecue great Ed Mitchell. Yet even then, he knew his time below the Mason-Dixon line was only temporary. In 2012, he journeyed north to New York City to see if he could hold his own against Gotham’s finest. He started at Colicchio & Sons, then hopped to the East Village to help his friend Will Horowitz open the barbecue-centric Ducks Eatery and, later, Harry & Ida’s Meat Supply Co. Botta fell into a groove as chef de cuisine, a position he held for nearly four years. And then his world changed forever. “A friend of mine — my best friend — got in a motorcycle accident and broke his neck,” Botta says. “He was about to open a restaurant in Raleigh.” To save the day, Botta put in his notice at Ducks and returned to North Carolina for a year to help open Whiskey Kitchen. “It’s doing really well,” he enthuses. Once he knew the restaurant could run without him, he moved back to New York. It was right after he returned that family friends Dallas and Ted Gilpin asked him to step into the kitchen at The Dutch Ale House. The Gilpins were ready to purchase the Saugerties eatery from its former owners and wanted a chef who could create a culinary program to honor and elevate the restaurant’s history. “I did not plan on being there for more than six months,” Botta reveals. Yet since the Dutch opened in mid-2018, he’s been the one at the helm, whipping up mouth-watering plates that walk the line between bar food and fine dining,
Shrimp and grits
between French technique and down-home cooking. There’s also the fact that almost everything, from the pickled vegetables to the IPA mustard, is homemade. Nowhere is this more obvious than in the Dutch’s sausage program. Botta has a sixth sense for the artform and knows exactly how long to smoke kielbasa (four hours, after it’s had a chance to develop its flavors in the cooler for 24 hours) and what to use to poach bratwurst (beer — it is an ale house, after all). “There’s so many things you can do in one small bite,” he says. Alongside his homemade sausage, Botta tempts diners with dishes that radiate seasonality and pack more flavor than seems possible for one plate. His pastrami rib, for instance, falls apart upon impact, its coriander crust tenderly cascading down upon roasted potatoes and fennel. On his Italian sausage roll, spicy meat and broccoli rabe rest on a smear of smoked tomato jam, which he makes from salvaged tomato scraps and cooks in one of the restaurant’s two smokers. His baby is the old-school hog cooker, a 250-gallon oil propane barrel that brings him back to his days in North Carolina. As a backup, he also uses an indoor, wood-fed smoker on days when the weather doesn’t cooperate. Botta’s attention to detail is evident on every line of the Dutch’s menu. Yet it’s also present behind the scenes, in his extra-credit attempts to root the restaurant as a 100-percent unique operation in the Hudson Valley. During any given week, he could be foraging for knotweed, an invasive local weed that is “super delicious.” He could be chatting with local brewers to brainstorm pairings for the restaurant’s next beer dinner, spending days writing the menu and collecting ingredients. He could be sourcing rabbits from a local farm or working with Hudson Valley Harvest to secure the freshest produce. He could be doing all these things — and he is. “It’s fun for me to take my time and do the stuff that I really enjoy doing,” he says, adding that his passion for Hudson Valley ingredients differentiates him from the typical Southern chef. “I don’t want to be limited. I want to keep learning and progressing my cuisine.” v
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tastemaker by jeff storey
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HEN JEFFREY CRIST SOLD ONE OF HIS APPLE
orchards to the country’s largest hard cider producer, you think he’d step back and take it easy. Not so. Instead, the fourth generation apple grower signed on as a partner with Angry Orchard in 2015. He jokes that he became the new owner’s farm manager for the 60-acre orchard outside Walden, but he is much more than that. Angry Orchard is using an Innovation Cider House at its only orchard to experiment with new offerings of hard cider. Cider fans now flock to what has become one of Orange County’s biggest tourist attractions. Crist Brothers Orchards contributes labor, equipment, and experience from years of research and development in growing new apple varieties to sate rapidly changing consumer tastes. The number of culinary apple varieties has exploded in recent years; Crist offers 16.
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“I’m a cider maker, not an apple grower,” says Angry Orchard cider maker Ryan Burk. “I don’t think we could do what we do without them.” The farm’s small size and outof-the-way location had made it uneconomical among the sprawling Crist properties. “It’s been exciting to see the viability of the farm renewed to a slightly different use that is still pure agriculture,” says Crist, who spends about 10 percent of his time at Angry Orchard. “I’m delighted to be here.” Crist’s forebears bought what became the farm site in 1883. Today the
Jeffrey Crist (above, right) with Ryan Burk, head cider maker at Angry Orchard
WHAT IS GRAFTING? Apple growers like Jeffrey Crist often use a common technique called grafting to “re-engineer” trees. Grafting of fruit trees took hold as orchards became widespread around 1000 B.C. Crist Brothers Orchards has been using grafting to produce new apple varieties for 50 years. Crist says the technique is “pretty simple, although it has to be learned and it requires work.” An existing apple tree is pruned back, and a cut is made into the cambium layer (growing point of the wood) of this tree. A piece of apple wood (the scion) is inserted so the two cambiums grow together to support the new variety. Crist has been using beaver grafts, notching deep into established trunks and grafting wood into the exposed benches. Grafting is quicker and less expensive than planting a new tree, which allows apple growers to be more agile when it comes to changes in demand or market trends. Recently, Crist has grafted Honeycrisp apples onto Macoun trees after a surge in Honeycrisp's popularity. Crist surveying the trees at Angry Orchard
RYAN BURK & JEFFREY CRIST PHOTO COURTESY ANGRY ORCHARD
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company grows apples on seven sites totaling 600 acres, five of them owned by the Crist family. It has produced about 500,000 bushels annually in recent years, a fourfold increase from when Jeff joined the business in the 1970s. It has planted more acreage and expects to harvest to continue to grow. In addition to Jeff, the company is run by his wife Joy, the daughter of an apple grower, son Joel, and daughter Jennifer. Joel and Jennifer are the fifth generation. Jeff, Joy, and Joel all studied at Cornell; Jennifer went to Dartmouth. Their business caters solely to the fresh, wholesale market. It does not grow cider apples at its own orchards right now. Gregory Peck, an assistant professor of horticulture at Cornell, who has worked closely with Crist and Angry Orchard, says farmers “are growing apples for hard cider on a large scale in the Hudson Valley, something that hasn’t been done commercially at a large scale since Prohibition.” Cider apples contain high levels of tannin, aromatics, and acid, says Peck. According to Crist, you wouldn’t want to munch on one of the bittersweet varieties grown at Angry Orchard or bake them I into a pie. The grafting, planting, and other techniques for producing hard cider apples draw on those Crist and his colleagues have honed over decades at Crist Brothers Orchards for other varieties, although they're constantly evolving practices. “Jeff knows that orchard better than anyone,” says Angry Orchard’s Burk. That covers soil, topography and climate, the apple’s terroir. He adds that Angry Orchard expects to convert its entire Walden property to cider apples by 2022. Crist’s arrangement with Angry Orchard has been renewed on an annual basis, and both sides say they are happy with it. Meanwhile, the family business is growing, and so is the family: Jeff now has two grandchildren. “I guess we’re working on the sixth generation,” he says. v
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Join Us!
SUNDAY, NOVEMBER 3, 2019 THE GRANDVIEW ON THE HUDSON 176 Rinaldi Boulevard, Poughkeepsie, New York To purchase tickets, visit MidHudsonRegional.org/taste or call 914.493.2575.
241 North Road, Poughkeepsie, NY 12601
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845.483.5000 MidHudsonRegional.org
STAY CONNECTED
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Taste of the Hudson Valley officially kicks-off Hudson Valley Restaurant Week this Fall
The Hudson Valley's can't-miss wine and food event just got better. Held on the banks of the majestic Hudson River at The Grandview in Poughkeepsie, Taste of the Hudson Valley brings together
amazing wines from the world’s top
culinary delights from establishments and purveyors located in the Hudson Valley and beyond. The result: an epicurean festival that boasts nearly 100 exquisite food and wine pairings.
producers with the finest
And that's just the beginning. As an exclusive bonus, event attendees will receive: a private link to the HVRW restaurant list before it is live to the public & event access to the HVRW Concierge for restaurant reservations and bookings.
WINE PARTNER
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EATING BY THE SEASON
Mad for Mushrooms by samantha garbarini
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As
T H E T E M P E R AT U R E
and the leaves drop, the woods may look dead and bare, but there’s something growing among and on the trees: mushrooms. Fungi, spurred by the wet weather and sudden influx of decaying matter, fruit and spread their spores, creating delicious and diverse dining opportunities. Mushrooms grow throughout the year — spring morels are particularly precious, and chanterelles begin to appear in summer, sticking around until the first frost — but fall is a particularly good season for mushrooms in the Hudson Valley. “I’d say everybody really looks forward to the fall, when you have chicken and hen of the woods and lion's mane,” says Devon Gilroy, chef, forager, and co-owner of year-old micro-farm, Tivoli Mushrooms in Hudson. The farm cultivates specialty mushrooms for local restaurants and markets. “Hen of the woods hosts on oaks. And if there’s one thing the Hudson Valley has, it’s lots of wonderfully old oak trees.” Mushrooms are either foraged (i.e. found in the wild) or cultivated on farms, depending on the species. “Cultivation is very cool because you have consistency,” says Gilroy, who grows blue and pink oyster, trumpet, and lion’s mane mushrooms, as well as shiitake, which is always cultivated. Foraged mushrooms, like chanterelles which thrive in the wild, have the
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added benefit of terroir (i.e. flavors unique to the region where they grow), but can be expensive and are at the mercy seasonal weather. Umami-rich, meaty, and packed with fiber and protein, mushrooms are endlessly versatile. They can add depth to stews, sauces, and pasta; stand up to roasting and searing; act as a vegetarian or vegan alternative to meat; form the backbone of stocks and soups; and even be pickled. “If you’re buying mushrooms, always look to see that they’re nice and dry, that they look clean, that they were trimmed well, and that they’re from somebody who knows what they’re doing,” advises Gilroy. “Definitely only buy wild mushrooms from a trusted source." (Some species look eerily similar. No one wants to get poisoned.) As for the much-debated question: Do you wash a mushroom? “Only if you absolutely have to, and if you do, it’s probably not worth it,” says Gilroy. When in doubt, a quick touch-up with a paintbrush usually does the trick. Find Tivoli Mushrooms at Hudson Valley restaurants, including Hudson Food Studio, Silvia and Garden Café in Woodstock, Mercato in Red Hook, and Hotel Tivoli (where Gilroy is the executive chef). You can also find his mushrooms for sale at Otto’s Market in Germantown and at Red Hook’s Montgomery Place Orchards. v
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WHOLE ROASTED HEN OF THE WOODS MUSHROOMS WITH BAGNA CAUDA BUTTER
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SPINACH PAPPARDELLE WITH FORAGED AND FARMED MUSHROOM TRIFOLATA AND CULTURED BUTTER
MUSHROOM SALSA
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FA R M S , F O O D & M A R K E T S
U-pick Harvest 2019
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largest apple producing state in the country, and four of our hometown counties — Ulster, Columbia, Orange, and Dutchess — fall within the top 10 apple growing counties in the state. This fruitful economic driver employs more than 10,000 people throughout the state. Right now it’s prime apple picking time in the Hudson Valley, and just as fun as getting out wth the family is trying different varieties of apples: from Honeycrisp's recent resurgence in popularity to SnapDragon's science-backed crunch. Each orchard offers a unique selection, so be sure to do your homework if you have a favorite variety.
Peaches and strawberries tend to disappear from the farm in summer, but there are still some early fall fruit harvests to be had in the following pages. And of course, what would a U-pick guide be without the pumpkin patch? Keep an eye out for orchards marked IPM: These farms employ Integrated Pest Management, a holistic form of pest control that attacks the problem with a four-pronged approach of preventive and corrective measures. IPM lowers a grower's economic investment in pest control while simultaneously using more sustinable, environmentally friendly techniques. Check our U-pick listings, double-check the farms’ websites for schedules, and pack up the family. See you at the farm!
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FARMS, FOOD & MARKETS | HUDSON VALLEY U-PICK FARMS 2019
HUDSON VALLEY U-PICK FARMS 2019 COLUMBIA
Green Horizons Organic
Sleepy Hills Orchard
Greig Farm
Soons Orchard
Meadowbrook Farm
Warwick Valley Winery & Distillery
Mead Orchards Farm
Wright Family Farm
6 S Dingle Ln, Pawling 845.855.5555 PYO: by appointment only apples, pumpkins
223 Pitcher Ln, Red Hook 845.758.1234; greigfarm.com PYO: daily sunlight hours apples, pumpkins
Don Baker Farm
183 Rt 14, Hudson 518.828.9542; donbakerfarm.com PYO: daily 9 a.m.-5 p.m. apples
29 Old Myers Corners Rd, Wappingers Falls 845.297.3002; meadowbrookfarmmarket.com PYO: daily 9 a.m.-6 p.m. apples, pumpkins
Fix Brothers Fruit Farm
215 White Birch Rd, Hudson 518.828.7560; fixbrosfruitfarm.com PYO: daily 10 a.m.-5 p.m. apples, pumpkins; IPM method
15 Scism Rd, Tivoli 845.756.5641; meadorchards.com PYO: Sat–Sun 10 a.m.-6 p.m. apples
Love Apple Farm
1421 Rt 9H, Ghent 518.828.5048; loveapplefarm.com PYO: daily 8:30 a.m.-5 p.m. apples
ORANGE
Philip Orchards Farm
270 Rt 9H, Claverack 518.851.6351; philiporchards.com PYO: daily 9 a.m.-5:30 p.m. apples; IPM method
Apple Dave’s Orchards
Samascott Orchards
5 Sunset Ave, Kinderhook 518.758.7224; samascott.com PYO: Wed-Mon 8 a.m.-5 p.m. apples, pumpkins, squash
Smith Farms
200 White Birch Rd, Hudson 518.828.1228; smithfarmshudson.com PYO: Mon-Thu 10 a.m.-5 p.m., Fri-Sat 10 a.m.-4 p.m. apples
Yonder Farms
37 Maple Ln, Valatie 518.758.7011; yonderfruitfarms.com PYO: Sat–Sun 9 a.m.-6 p.m. apples, pumpkins
DUTCHESS Barton Orchards
Late Bloomer Farm
32 Union St, Montgomery 845.742.8705 PYO: Wed-Sun 10 a.m.-6 p.m. pumpkins
Lawrence Farms Orchards
306 Frozen Ridge Rd, Newburgh 845.562.4268; lawrencefarmsorchards.com PYO: daily 9 a.m.-4 p.m. apples, pumpkins; IPM method
Ochs Orchard
45 Ball Rd, Warwick 845.986.1058; maskers.com PYO: daily 9 a.m.-5 p.m. apples 4 Ochs Ln, Warwick 845.986.1591; ochsorchard.net PYO: Wed-Sun 9 a.m.-5 p.m. apples, pumpkins
Dykeman Farm
Pennings Farm Market Orchard
823 W Dover Rd, Pawling 845.832.6068; dykemanfarm.com PYO: Weekends in October, 10 a.m.-5 p.m. pumpkins
169 Rt 94, Warwick 845.986.1059; penningsorchard.com PYO: daily 9 a.m.-5 p.m. apples
Fishkill Farms
Pierson's Farm & Greenhouse
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ROCKLAND
Orchards of Concklin
190 Angola Rd, Cornwall 845.534.4445; jonesfarminc.com PYO: Mon & Wed–Fri 8 a.m.-6 p.m., Sat–Sun 8 a.m.-5 p.m. pumpkins
8 Crosby Ln, Rhinebeck 845.876.3231; rhinebeckapples.com PYO: 9 a.m.-dusk daily apples
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329 Kings Hwy, Warwick 845.986.1345; wrightfamilyfarm.com PYO: Sept: Sat-Sun 10 a.m.-6 p.m.; Oct: Fri 3 p.m.-6 p.m., Sat-Sun 10 a.m.-6 p.m. pumpkins
Jones Farm
Cedar Heights Orchards
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114 Little York Rd, Warwick 845.258.4858; wvwinery.com PYO: Mon-Sun, 11 a.m.-5 p.m. apples
Dr. Davies Farm
Masker Orchards
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23 Soons Circle, New Hampton 845.374.5471; soonsorchard.com PYO: daily 9 a.m.-6 p.m. apples, pumpkins; IPM method
82 Four Corners Rd, Warwick 845.986.1684; appledavesorchardsanddistillery.com PYO: daily 9 a.m.-5 p.m. apples, pumpkins
63 Apple Tree Ln, Poughquag 845.227.2306; bartonorchards.com PYO: Mon-Fri 9 a.m.-5 p.m., Sat–Sun 9 a.m.-6 p.m. apples; IPM method
9 Fishkill Farm Rd, Hopewell Junction 845.897.4377; fishkillfarms.com PYO: daily 9 a.m.-6 p.m. apples, pumpkins
1328 Rt 284, Johnson 845.726.3797; sleepyhillsorchard.com PYO: Sat-Sun 10 a.m.-4 p.m. apples
1448 Rt 211 W, Middletown 845.386.1882; piersonsfarm.com PYO: daily 10 a.m.-6 p.m. pumpkins
306 Rt 304, Congers 845.268.7020; drdaviesfarm.com PYO: daily 10 a.m.-4 p.m. apples, pumpkins 2 S Mountain Rd, Pamona 845.354.0369; theorchardsofconcklin.com PYO: Sat-Sun 11 a.m.-4:30 p.m. apples; IPM method
ULSTER Dressel Farms
271 Rt 208, New Paltz 845.255.0693; dresselfarms.com PYO: daily 9 a.m.-6 p.m. apples, pumpkins
Dubois Farms
209 Perkinsville Rd, Highland 845.795.4037; duboisfarms.com PYO: daily 10 a.m.-5 p.m. apples, pumpkins, gourds, grapes
Hurds Family Farm
2187 Rt 32, Modena 845.883.7825; hurdsfamilyfarm.com PYO: daily 9 a.m.-5 p.m. apples, pumpkins; IPM method
Jenkins-Lueken Orchards
69 Yankee Foley Rd, New Paltz 845.255.0999; jlorchards.com PYO: Mon-Fri 9 a.m.-5 p.m., Sat-Sun 9 a.m.6 p.m. apples, pumpkins (on weekends)
Kelder’s Farm & Homegrown Mini Golf 5755 Rt 209, Kerhonkson 845.626.7137; keldersfarm.com PYO: daily 10 a.m.-6 p.m. apples, pumpkins, raspberries
Locust Grove Fruit Farm
199 North Rd, Milton 845.795.5194; locustgrovefruitfarm.com PYO: Sat-Sun 10 a.m.-5 p.m. apples, pumpkins
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GLORIE FARM WINERY
Red wine. White wine. Dry wine. Sweet wine. Your wine.
Grass-fed Beef & Lamb Pastured Pork Raised naturally on Warwick’s LOWLAND FARM
“We GROW Glorie Wine.”
Retail Sales: Pennings Farm Market Soons Orchard The Grange
40 Mountain Rd. Marlboro, NY 12542
845.236.3265
gloriewine.com
(845) 461-3459 info@lowlandfarm.com
68 Prices Switch Road Warwick, NY 10990
O rga n ic & Eco-Certified Apples
Pick-Your-Own Apples & Pumpkins Wagon Rides • Live Music • Hard Cider On Tap Homemade Pies • Fresh Donuts • Fishkill Grill
9 Fishkill Farm Rd. Hopewell Jct., NY 12533 | (845)897-4377| @fishkillfarms
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FARMS, FOOD & MARKETS | HUDSON VALLEY U-PICK FARMS 2019 Prospect Hill Orchards
73 Clarks Ln, Milton 845.795.2383; prospecthillorchards.com PYO: Sat–Sun 9 a.m.-4 p.m. apples, pumpkins, winter squash
Come taste our Empire Rye! (a new internationally recognized whiskey class)
Saunderskill Farm
5100 Rt 209, Accord 845.626.2676; saunderskill.com PYO: Tue–Sat 7 a.m.-6 p.m., Sun 7 a.m.–5 p.m. apples, pumpkins
2 years in barrels made from Hudson Valley oak
Tantillo’s Farm
730 Rt 208, Gardiner 845.256.9109; tantillosfarm.com PYO: daily 9 a.m.-6 p.m. pumpkins, apples
Hudson Valley grain to glass on-site
Twin Star Orchards
155 N. Ohioville Rd, New Paltz 845.633.8657; twinstarorchards.com PYO: Thurs, 12-6 p.m., Fri 12-7 p.m., Sat-Sun 11 a.m.-7 p.m. apples
Wallkill View Farms
15 Rt 299 W, New Paltz 845.255.8050; wallkillviewfarmmarket.com PYO: daily 9 a.m.-6:30 p.m. pumpkins
Weed Orchards & Winery
43 Mount Zion Rd, Marlboro 845.236.7848; weedorchards.com PYO: Mon-Fri 10 a.m.-5 p.m., Sat-Sun 9 a.m.-5 p.m. apples, pumpkins; IPM method
Wright’s Farm
Stoutridge eD Distillery istilleryy www.stoutridge.com
10 1 0A Ann nn K Kaley a l e y LLane ane Marlboro, M a rl boro, N NYY
LTRY FARM & MA U O P S ’ O RKE TR T A T QU Our own farm-raised chickens, pheasants, ducks, geese, venison
TURKEYS WILD TURKEYS HERITAGE TURKEYS
IT’S TIME TO TALK TURKEY All-natural, strictly antibiotic- and hormone-free. Plump and tender.
699 Rt 208, Gardiner 845.255.5300; eatapples.com PYO: daily 8 a.m.-4:30 p.m. apples; IPM method
VISIT OUR FARM STORE RT. 44, PLEASANT VALLEY NY 12569 (845) 635-2018
Wilklow Orchards Farm
341 Pancake Hollow Rd, Highland 845.691.2339; wilkloworchards.com PYO: daily 9 a.m.-6 p.m. apples, pumpkins
WESTCHESTER
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Harvest Moon Farm & Orchard
130 Hardscrabble Rd, North Salem 914.485.1210; harvestmoonfarmandorchard.com PYO: daily 9 a.m.-4:30 p.m. apples, pumpkins; IPM method
Outhouse Orchards
139 Hardscrabble Rd, North Salem 914.277.3188; outhouseorchardsny.com PYO: daily 9 a.m.-5 p.m. pumpkins, apples
Stuart’s Fruit Farm
62 Granite Springs Rd, Granite Springs 914.245.2784; stuartsfarm.com PYO: daily 10 a.m.-5 p.m. apples, pumpkins
Wilkens Fruit and Fir Farm
1335 White Hill Rd, Yorktown Heights 914.245.5111; wilkensfarm.com PYO: daily 10 a.m.-4:30 p.m. apples, pumpkins; IPM method
Go to ValleyTable.com for updates
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L O C A L LY G R O W N
yeardove of the
by keith stewart
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which still has a functional barn. The lower part of this barn (once the milking parlor) has always been a favorite spot for barn swallows. These delightful little birds fly up from the south each spring and enter through open barn windows. Once inside, they build nests out of mud and dry grass (or occupy existing ones) which they somehow manage to attach to the barn rafters. They then set about hatching eggs and raising young on a diet of flying insects which presumably includes mosquitoes. We appreciate this. In late August, the swallow parents and their offspring head south to warmer climates and more bountiful skies. Until this season, I’d never seen a swallow nest occupied by any other avian species. I was therefore surprised and somewhat amused when I walked into the barn on a Sunday morning in May and noticed a mature mourning dove, a significantly larger bird, sitting where a swallow would normally be. Admittedly, there was a small bowl-like depression of
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roots and twigs imposed on the former occupant’s mud nest, so the dove had done some remodeling before moving in. Mourning doves are slender, graceful birds, noticeably smaller than their relative, the pigeon. They are prolific breeders. In warm climates a single pair can manage up to several broods of two young in a year. They prefer to live around farms, fields, and open country rather than in mature forests. Often they are seen on the ground where they forage for a wide variety of seeds. They are willing to live in close proximity to humans, despite the fact that they have been widely hunted as game birds — probably because they are fast flyers, rather than for their edibility. Weighing just four to six ounces, they don’t offer much to eat. How did the mourning dove get its name? I can only guess because of its long, melancholy call that has a mournful sadness to it. In fact, the birds use several different calls to communicate depending on the situation they find themselves in and the time of day. These include a greeting call, an alarm call when
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threatened, a summons to nesting duties call, and, as is common in the world of birds, the call of a male wishing to attract a female. Sometimes people who are unfamiliar with birds mistake its call for that of an owl. Mourning doves are generally monogamous and mate for life unless one member of a pair dies. During incubation of eggs, sitting duties are shared. Both also care for the young once they are hatched and nourish them with a secretion known as crop milk. A week later, while setting up a sprinkler system in one of our high tunnels (large greenhouse-like structures in which we grow tomatoes, peppers, basil, and other heat loving crops), I noticed another mourning dove on a rather unkempt nest built on the 2x4 framing of one of the tunnel end-walls. Not a bad spot, I thought, except that every minute or so the oscillating sprinkler rained down on the bird for a few seconds. No matter, she (or he) remained steadfast and motionless. Most unexpected of all, though, was — I can only assume — a hastily thrown together nest on the canopy of one of my tractors. It was a wet spring, often too wet to take heavy machinery into the field. The tractor in question, a John Deere 4040 which weighs about 10 tons, had been sitting idle in a pole barn for at least a week. Apparently this was long enough for an inexperienced dove to decide a tractor canopy, 8 feet above ground level, would make a good spot for a nest. Each time I walked by and noticed the bird was still there I couldn’t help but think: How long can this last? Soon the day would come when I'd have to start the tractor and get to work. And the day did come. I climbed onto the machine and the bird, just 3 or 4 feet from my head, did not budge, did not even blink a dark shining eye. But when I started the big diesel engine the noise and vibration were too much. Away it flew and settled in a Norway spruce on the edge of the lawn. Before backing out of the pole barn, I twisted my torso enough to peek into the nest. There were two eggs in it, both white and about half the size of chicken eggs. First with a chisel plow and then a rototiller, I prepared a couple of acres of land for planting, then returned the tractor to the pole barn. Before going in for dinner, I checked on the status of the nest. It was still there and so were the eggs. A half hour later, when giving our dog, Kobe, his evening meal, I noted the dove was back on its chosen spot, sitting calmly as though nothing out of the ordinary had happened. I wondered if the lapse of a few hours in the incubation process could be problematic, but assumed the dove knew what it was doing. The following days were dry and there was more tractor work to do. Each time I started the engine of the 4040 the dove withdrew to the spruce tree for a few hours but returned to the nest when I came back. Then one afternoon, after a long spell working with the tractor, I saw that both nest and eggs were gone. With a twinge of guilt, I recalled that while travelling along the edge of a field an hour or two earlier I had passed under the low hanging limb of a black walnut tree and could hear the leaves and branches
The dove's nest on my tractor canopy.
A pair of dove hatchlings, safely tucked behind a pitchfort and shovel.
scraping across the top of the canopy. The nest and eggs must have been swept off. Life is a dicey business, I thought, and my carelessness had made that crystal clear. Each winter the number of mourning doves living on the farm decreases. It appears that some migrate south as the cold weather approaches, while others stay with us. In the deep chill of winter, we hang a bird feeder from the bare branches of a mulberry tree on the lawn. Along with many other feathered permanent residents, usually a couple of mourning doves come by daily to partake of the seeds on offer. The more I live in the company of these unassuming birds, the more I understand why doves in general have become an almost universal symbol of peace and reconciliation. In addition to their plaintive, soulful call, there is a gentleness and composure about them that seldom fails to put me in a more open and peaceable state of mind. I can’t be certain but think it very likely that the pair of doves whose nest was swept off the tractor canopy have not been deterred from fulfilling their procreative instinct. In fact they appear to have set up shop in the same pole barn just a few feet from the same tractor. But this time they have built on an adjacent wall where a tool rack is situated. Specifically, they have located their new nest between a pitchfork and a shovel. It looks like a fairly secure spot, so long as neither I nor anyone else attempts to remove one of these tools. I’ll try to make sure this does not happen. v
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A D V E RTO R I A L
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Local Luxury in the Catskills Resorts World Catskills Casino Resort entices Hudson Valley locals with its wealth of top-notch restaurants, bars, live entertainment, and gaming options. By Regina Molaro
There’s lots of innovation being channeled into the Hudson Valley. Beyond the abundance of topnotch restaurants—many headed by talents who hail from The Culinary Institute of America—there’s a vibrant farm, brewery, vineyard, and gallery scene. In recent years, many businesses from local farms to distilleries have reinvented themselves to shift with the changing times and preferences of today’s clientele. Adding to the region’s key attractions, is the recently unveiled Resorts World Catskills Casino Resort. This mod destination offers an ideal getaway location for Hudson Valley residents who yearn to unwind—whether it be for several hours or for extended staycations. Autumn is an ideal time to get out and enjoy the thriving scene at the luxe casino resort’s many restaurants, bars, and gaming options. After enjoying a few cocktails or a live performance, those interested in extended stays can retreat to the Resorts World Catskills Casino Resort all-suite hotel or The Alder—a chic lifestyle boutique hotel. The casino resort’s Catskills location also ensures sweeping views of the colorful fall foliage. Beyond the lineup of more than 10 bar and restaurant experiences, year-round live entertainment, spa, and two pools, there’s 100,000 square-feet of gaming space. It includes 150 live Las-Vegas style table games, 1,600 slot machines, a poker room, and a VIP gaming with a VIP lounge and private gaming salons. Many of the resort’s topnotch facilities are open to non-hotel guests, so be sure to start planning your autumn getaway now.
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"Resorts World Catskills Casino Resort is returning the region to its roots as an iconic destination while also helping to grow its future, in the picturesque Hudson Valley. With the growth of our luxury integrated resort destination, including the recently opened Kartrite Resort and Indoor Waterpark, Resorts World Catskills offers guests even more exciting ways to stay and play in the heart of the Catskills, as we offer unmatched experiences in hospitality, gaming and entertainment.” —Kevin Kline, Chief Operating Officer and General Manager
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A D V E RTO R I A L ON THE MENU
Foodies will be enticed by the ample offerings—from casual to upscale. Celebrate big wins, birthdays, and other special occasions at Cellaio— the casino resort’s signature restaurant. At the helm is celebrity chef Scott Conant—a graduate of the Culinary Institute of America. His elevated steakhouse menu offers black angus aged steaks, antipasti, a raw bar, fresh market salads, and delectable house made pastas. Tapping into the Hudson Valley’s history as one of the oldest winemaking and grape-growing regions in America, Cellaio offers an extensive wine list that boasts more than 500 varieties. Those who yearn for the exotic flavors of the East can explore Lotus—an upscale Asian restaurant headed by chef Su-Chen Liang who trained in Hong Kong. A Szechuan menu includes tantalizing dishes such as Peking Duck and Coconut Curry Crab, and a full tea service. Those who prefer casual street style food can visit Good Friends for noodles, stir fry dishes, and tasty soups inspired by the cuisines and flavors of far-flung places from China and Vietnam to Hong Kong and Malaysia. The Alder’s chic, contemporary space is home to Dos Gatos—a cantina-style eatery that offers classic Mexican fare with an innovative flair. A full-service bar offers more than 120 tequilas and margaritas on tap. An ideal destination for lounging around with friends, Dos Gatos features large garage doors, which open to reveal a festive backyard space complete with fire pits. Strings of white lights up the ambiance. Sports fans and other revelers are invited to kick it up a notch at Doubletop Bar & Grill—a fun entertainment and sports bar. Live bands and DJs are sure to get the crowds moving and grooving. Large screen TVs, a vast selection of local beers, and an American gastropub menu makes this a prime locale for catching live sports coverage. Doubletop also hosts a weekly trivia night on Thursdays and karaoke every Friday, so grab the gang and head out for some fun. LET’S PLAY There’s truly something for every type of guest. Gamers can try their luck at one of the casino resort’s five gaming areas. Deviating from the traditional vibe, the venue’s light, airy space offers picturesque vistas of the majestic Catskill mountain landscape. All slot machines are state-of-the-art and many feature 3D- and 4D-interactive play with 4K video display games. A private space off the main casino floor houses 30 high-limit slot machines, which cater to those who yearn to bet higher minimums. Upstairs on the third floor, there’s a lofty high-limit gaming area, VIP lounge, and private gaming salons. This fall, Resorts World Catskills will launch Sportsbook 360—a state-of-the-art Sportsbook, one of only four commercial casinos in New York State to offer this type of experience. Sports enthusiasts or those who just want to have some competitive fun can head to The Alder’s Topgolf Swing Suite—an entertainment simulator experience for players of all ages and skill levels. The 350-square-foot suite is a high-tech private space that offers comfortable bar seating, HDTVs, full catering, and top-shelf bar service. Marking a first of its kind in New York, it offers virtual golf, baseball, and dodgeball year-round.
Locals can catch a live performance, show, or sporting event at the RW Epicenter—a 27,000 square-foot event space that features world-class entertainment. The stage has hosted comedians Jerry Seinfeld, Kevin James, and Sebastian Maniscalco as well as musicians Clint Black, Paul Anka, and Brett Michaels. Those in search of some pampering and relaxation can find serenity at the Asian themed Crystal Life Spa, which is Crystal Cruise Line’s first on-land spa in America. While here, indulge in a soothing massage, facial, or body treatment or get beautified at the salon. For some R&R, retreat to the relaxation lounges, eucalyptus steam rooms, saunas, or private indoor spa pool with cabanas. HERE TO STAY For those who want to play and stay, there are two enticing options. Resorts World Catskills Casino Resort boasts 332 all-suite hotel rooms. Each stylish suite encompasses 650 square-feet of space. There are 27 premium accommodations, which include luxurious garden suites, two-story villas, and decadent penthouses. The villas and garden suites boast their own private plunge pools. Many of the premium accommodations include private balconies with mountain vistas. New to the scene is The Alder, the 101-room hotel that is adjacent to the Resorts World Catskills Casino Resort. The hotel’s name evokes the majestic alder tree, which is native to the region. The Alder’s design savvy guest rooms flaunt signature details that mingle modern glamour and comfort with a bit of rustic charm. All guests are granted full access to the services and amenities of Resorts World Catskills Casino Resort. Gambling Problem? Call 1-877-8-HOPENY or Text HOPENY (467369). Must be 21 or over to gamble.
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18 8 North Broadway / 845.353.1200 / 8northbroadway.com 2 Adams Fairacre Farms / adamsfarms.com
32 Metro-North / mta.info/mnr
83 Angry Orchard / angryorchard.com
70 Meyer’s Olde Dutch / 845.440.6900 / meyersoldedutch.com
81 Baja 328 / 845.838.BAJA / baja328.com
19 Mother Earth’s / motherearthstorehouse.com
81 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com
38 Nadines / nadinesrestaurant.com
10 Bethel Woods Center for the Arts / bethelwoodscenter.org
83 N&S Supply / nssupply.com
81 Black Dirt Distillery / 845.258.6020 / blackdirtdistillery.com
31 New York State Grown and Certified / certified.ny.gov
4 Buttermilk Falls / 845.795.1310 / buttermilkfallsinn.com
18 Nina / 845.344.6800 / nina-restaurant.com
9 Café Amarcord / 845.440.0050 / cafeamarcord.com
70 North Plank Road Tavern / 845.562.5031 / northplankroadtavern.com
1 City Winery / citywinery.com
33 Pamal Broadcasting / pamal.com
C4 Cosimo’s / cosimosrestaurantgroup.com
70 Paula’s Public House / 845.454.7821 / paulaspublichouse.com
18 Craft 47 / 845.360.5253 / craft47.com
73 Pawling Farmers Market / pawlingfarmersmarket.org
37 Culinary Institute of America / 845.471.6608 / ciarestaurants.com
74 Quattro's Poultry Farm & Market / 845.635.2018
C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com
19 Red Barn Produce / 845.691.7428 / redbarnproduceny.com
34 Dutchess Tourism / 845.463.4000 / dutchesstourism.com
C3 Red Line Diner / 845.765.8401 / dineatredline.com
87 Exposures Gallery / 845.469.9382 / exposures.com
26 Resorts World Catskills / 833.586.9358 / rwcatskills.com
73 Fishkill Farms / 845.897.4377 / fishkillfarms.com
3 Restaurant 1915 / 845.786.2731 / visitbearmountain.com
87 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com
85 The Roundhouse / 845.765.8369 / roundhousebeacon.com
73 Glorie Farm Winery / 845.236.3265 / gloriewine.com
10 Shawangunk Wine Trail / gunkswine.com
73 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org 4 Henry’s at the Farm / 845.795.1500 / buttermilkfallsinn.com/henrys
9 Sloop Brewing / sloopbrewing.com 74 Stoutridge Vineyard / 845.236.7620 / stoutridge.com
87 Hudson House River Inn / 845.265.9355 / hudsonhouseinn.com
70 Sunflower Natural Foods Market / 845.679.5361 / sunflowernatural.com
39 Hudson Valley Agribusiness Development Corporation / 518.432.5360 / hvadc.org
C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com
75 Hudson Valley Fresh / 845.226.3065 / hudsonvalleyfresh.com
75 TasteNY Store at Todd Hill / 845.849.0247 / taste.ny.gov
87 Hudson's Ribs and Fish / 845.297.5002 / hudsonsribsandfish.com
85 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com
81 Leo’s Ristorante & Bar / leospizzeria.com
35 Ulster County Tourism / 800.342.5826 / ulstercountyalive.com
75 Locust Grove Fruit Farm / locustgrovefruitfarm.com
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74 McEnroe Organic Farm / 518.789.4191 / mcenroeorganicfarm.com
7 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com
C2 Lola’s Café / 845.255.6555 / 845.471.8555 / lolascafeandcatering.com
38 Westchester County Tourism / visitwestchesterny.com
C2 Lolita's / 845.452.8100 / lolitaspizza.com
62 Westchester Medical Center / 845.483.5000 / midhudsonregional.org
73 Lowland Farm / 845.461.3459 / lowlandfarm.com
36 Whitecliff Vineyard / whitecliffwine.com
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“BEST TACO & MARGARITA” 2017 & 2018 TACO FEST
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D I R E C T O RY
AC C O M M O DAT I O N S
BUTTERMILK FALLS INN & SPA 220 N Rd, Milton 845.795.1310; buttermilkfallsinn.com This 75-acre Hudson River Valley estate offers a remarkable selection of lodgings, a farm-totable restaurant, an organic kitchen garden and orchard, a world-class spa, gardens, trails, and animal sanctuary. RESORTS WORLD CATSKILLS 888 Resorts World Drive, Monticello 833.586.9358 for reservations; rwcatskills.com Located in the heart of the Catskill region, this integrated casino and entertainment resort offers two unique hotel options for experiences in excitement, entertainment, and luxury.
Offering gluten-free and other allergy-friendly options, this bakery offer breakfast and lunch sandwiches; Harney & Sons Teas and JB Peel coffees (hot or iced); award-winning Belgian hot chocolate (hot or frozen); a seasonally-changing dessert menu and special occasion cakes, including weddings and birthdays. “Worth a detour”—The New York Times
BREWERIES
SLOOP BREWING 755 East Drive, Suite 106, Hopewell Junction 518.751.9134, sloopbrewing.com Built in the shell of the former IBM plant in East Fishkill, Sloop Brewing’s brand new restaurant serves up handcrafted, Forza Forni-fired pizza, delicious burgers, and more. Every Sloop beer is brewed with love, care, and attention.
ART C AT E R I N G BETHEL WOODS CENTER FOR THE ARTS 200 Hurd Road, Bethel 866.781.2922; bethelwoodscenter.org The National Register Historic Site of the 1969 Woodstock Music & Art Fair and home to a one-of-a-kind cultural center offers a diverse mix of programs and performances that inspire expression, creativity, and innovation. 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 pre-eminent landscape photographer, Nick Zungoli. NEWBURGH ART SUPPLY 5 Grand St, Newburgh 845.561.5552; newburghartsupply.com Mon-Thur 10-6; Fri 11-7; Sat 10-6; Closed Sun See, feel, and experience quality art materials in one of Newburgh's restored landmarks in the heart of the Washington Market neighborhood. Your local source for essential creative supplies for the student, professional, and enthusiast. Join us for Newburgh Open Studios Sept. 28 & 29!
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 22 years of small-batch, 100 percent handmade all-butter baked goods.
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TERRAPIN RESTAURANT CATERING & EVENTS 6426 Montgomery St, Rhinebeck 845.889.8831; terrapincatering.com Enjoy the same high-quality ingredients and service that you know at Terrapin Restaurant anywhere in the Hudson Valley. Catering events of all types and sizes, Terrapin prepares custom menus for every event, using local, organic ingredients whenever possible. Contact Catering Director Hugh Piney. LOLA'S CAFE & CATERING lolascafeandcatering.com Voted top caterer by Wedding Wire for 9 years in a row. Brilliant food. Stunning venues. Impeccable service.
CIDERIES
ANGRY ORCHARD 2241 Albany Post Rd, Walden 845.713.5180; angryorchard.com The cider makers continue to innovate with ingredients and cider making techniques. Visit the beautiful grounds, tasting room, exhibits, and fire pit. Learn how cider is made and sample the specialty ciders made on-site. Check the schedule for special brunch and dinner dates.
DINERS
DAILY PLANET 1202 Rt 55, Lagrangeville 845.452.0110; dailyplanetdiner.com
RED LINE DINER 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.
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.
M A R K E T S & N AT U R A L F O O D S
ADAMS FAIRACRE FARMS 1560 Ulster Ave, Kingston; 845.336.6300 1240 Rt 300, Newburgh; 845.569.0303 765 Dutchess Tnpk, Poughkeepsie; 845.454.4330 160 Old Post Rd, Wappinger; 845.632.9955 adamsfarms.com Open daily A family-owned farm market/garden center. A cornucopia of fresh produce, meats, fish, deli, and prepared foods. Featuring Hudson Valley products, a great selection of the best local cheese, meat, produce, and more. 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,
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JUST OUTSIDE THE CITY THAT NEVER SLEEPS IS A CIDERY THAT NEVER COMPROMISES. Nestled in Walden NY, just 90 minutes north of NYC in the picturesque Hudson Valley, you’ll find the Angry Orchard. Take in our 60-acre orchard, Cider House, Tap Room, and our one-of-a-kind treehouse on a self-guided or VIP tour. Discover more at www.angryorchard.com,on social media @angryorchard, or email tours@angryorchard.com
HOURS: JANUARY - JUNE THURSDAY TO SUNDAY
11AM - 6PM
JULY - DECEMBER WEDNESDAY, THURSDAY, SUNDAY 11AM - 6PM FRIDAY AND SATURDAY 11AM - 8PM
CONTAINS ALCOHOL. PLEASE DRINK RESPONSIBLY. © 2019 Angry Orchard Cider Company, LLC Walden, NY 571099-1631810
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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 STOREHOUSE 300 Kings Mall Ct, Kingston; 845.336.5541 249 Main St, Saugerties; 845.246.9614 1955 South Rd, Poughkeepsie; 845.296.1069 motherearthstorehouse.com Open daily Offering the finest natural foods, bulk spices, herbs, vitamins, supplements, and organic produce. The Valley’s best organic, hot and cold takeout at our Kingston and Poughkeepsie locations. SUNFLOWER NATURAL MARKET 75 Mill Hill Rd, Woodstock; 845.679.5361 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 and spices, plus vitamins, homeopathic and body care products. TASTENY STORE AT TODD HILL Taconic State Parkway, Lagrange; Located 10 miles north of I-84 and 1 mile south of Rt 55 845.849.0247; ccedutchess.org Mon, Wed, Thu, Sat 8-6; Fri 8-8; Sun 9-7; Closed Tue An asset along the Taconic State Parkway, find a vast array of foods and products grown or made in the Hudson Valley.
R E S TAU R A N T S
8 NORTH BROADWAY 8 N Broadway, Nyack 845.353.1200; 8northbroadway.com Mon-Sat 12-10; Sun 12-9 With a menu inspired by locally sourced seafood, beef, lamb, poultry, and organic produce, this seasonal restaurant reflects the freshest ingredients from the Hudson Valley. 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 coupled with 110-plus tequilas, the largest selection in the area.
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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. COSIMO’S RESTAURANT GROUP Cosimo’s On Union 1217 Rt 300, Newburgh; 845.567.1556; fax 845.567.9246 Cosimo’s Middletown 620 Rt 211 East, Middletown; 845.692.3242 Cosimo’s Poughkeepsie 120 Delafield St, Poughkeepsie; 845.485.7172 Cosimo’s Woodbury Rt 32, Central Valley; 845.928.5222 cosimosrestaurantgroup.com Lunch & dinner daily Casual trattoria-style dining with some of the world’s best wines. Old-style Italian cuisine with a New World twist. Daily specials, pasta, fish and meat dishes. Distinctive cocktail lounges, a unique wine cellar for private dinner parties and beautiful catering facilities. CRAFT 47 47 W. Main St, Goshen 845.360.5253; craft47.com Lunch & Dinner Tue-Thu noon-10; Fri-Sat noonmidnight; Sun noon-10 Kick back, relax, and sample the best of the Hudson Valley at Craft 47. We offer small-plate American tapas, craft wine, and 12 craft beers on tap, with even more in the cooler. 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 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–Thu 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. 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. HUDSONS RIBS & FISH 1099 Route 9, Fishkill 845.297.5002; hudsonsribsandfish.com Dinner nightly. Sunday brunch. A little bite of New England in the Hudson Valley. HUDSON HOUSE RIVER INN 2 Main Street, Cold Spring 845.265.9355; hudsonhouseinn.com Lunch, Dinner, Sunday Brunch A charming, historic inn and restaurant overlooking Storm King Mountain and the Hudson River. 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 their 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
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eating is believing. a delightfully unique experience in rhinebeck.
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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. NADINE'S 715 Saw Mill River Road, Yorktown Heights 914.962.4298; nadinesrestaurant.com Mon - Thurs 4-9; Friday 4-10; Sat 11-3:45 & 4-10; Sun 11-3:45 & 4-8 Enjoy an innovative menu which combines traditional German dishes with classic French fare. Don't forget to ask about the speciality dish of the night. NINA 27 W. Main St, Middletown 845.344.6800; nina-restaurant.com Lunch Mon-Sat 11:30-2:30; Dinner Mon-Sun from 5; Brunch Sun 9:30-2 New York City-trained chef Franz Brendle brings an elegant flair to classic American cuisine. Features include filet mignon Roquefort, shrimp asparagus risotto, and seafood specials. Nice selection of wines in various price ranges. Friendly staff, cozy décor. Hearty Sunday brunch. NORTH PLANK ROAD TAVERN 30 Plank Rd, Newburgh 845.562.5031; northplankroadtavern.com Dinner Tues-Thurs 3-9; Fri-Sat 3-10; Sun 3-9 New American restaurant in operation since 1801, using locally sourced ingredients to produce a fine dining experience. Originally built as a hotel along a plank road, The Tavern has a rich historical significance and an oldworld atmosphere. 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. RESTAURANT 1915 AT BEAR MOUNTAIN INN 55 Hessian Drive, Bear Mountain 845.786.2731 ext. 1915; visitbearmountain.com Mon, Tues 11–8; Wed–Sun 11–9; Sun Brunch 11–3
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Located at the historic Bear Mountain Inn, enjoy a seasonal menu in a beautiful lodge setting. 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 a 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.
T R AV E L
DUTCHESS TOURISM 845.463.4000; dutchesstourism.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.
WINE & SPIRITS
Set against a sprawling backdrop that encompasses all the natural beauty the Hudson Valley has to offer, this beautiful 22-acre property offers a fully functioning winery, tasting room, and restaurant as well as a site focused on private events. 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, with dry, semi-dry, and sweet, European varietals and hybrids as well as blends. 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 the wines and spirits here 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 described their draft cider as “clean, vibrant” with a “sweet finish.” They produce wine for every occasion: Chardonnay, Riesling, Harvest Moon, Black Dirt Blush and Red, Cabernet Franc, Pinot Noir. As the Valley’s first distillery, they also 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.
CITY WINERY 23 Factory Street, Montgomery events@citywinery.com citywinery.com/newyork/citywineryhudsonvalley
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HUDSON’S RIBS & FISH 1099 Route 9, Fishkill, NY 845-297-5002 hudsonsribsandfish.com
Located on the Hudson River. Open year round. 2 Main Street, Cold Spring, NY 845-265-9355 | hudsonhouseinn.com
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LAST CALL
native harvest
From morels to puffballs, wild blueberries to mugwort, the Hudson Valley is home to a cornucopia of delicious wild edibles. In early spring, fiddleheads, ramps, and wild asparagus are abundant; all sorts of wild berries, greens, nuts, mushrooms, and even wild ginger can be found summer through early fall in many locations. Few know this better than Damon Baehrel, who sources nearly everything at his eponymous Greene County restaurant — except for meat and seafood — from his 12-acre property. Seen here are cubes of steelhead trout topped with a toasted burdock root chip; a paste of green strawberries, pickerelweed seeds, several house made vinegars, and grapeseed oil; and a light dusting of wild trout lilies and marsh marigolds.
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Cosimos.com NEWBURGH (845) 567-1556
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CENTRAL VALLEY (845) 928-5222
POUGHKEEPSIE (845) 485-7172
MIDDLETOWN (845) 692-3242
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