The Valley Table, 75, Sept/Nov 2016

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

THE VALLEY

NUMBER 75 SEPTEMBER–NOVEMBER 2016 WWW.VALLEYTABLE.COM

INSIDE:

HUDSON VALLEY RESTAURANT WEEK

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number 75 september–november 2016

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featured articles 29 rich parente / clock tower grill No one can remember the last time Rich Parente threw a fit in the kitchen, unless you’re referring to a fit of laughter. He and his wife Cassie furnished Brewster’s Clock Tower Grill with whatever they could salvage or find along the road—and the result is part white tablecloth restaurant, part sports bar and part country inn (sort of like the food). by Marissa Sertich Velie

57 hudson valley restaurant week Autumn in the Hudson Valley—the bounty of the fall harvest, the anticipation of the holidays, the brisk fall air—we get hungry just thinking about it all. About a quarter of a million other people do, too, which is why November’s Hudson Valley Restaurant Week is so much fun. A record number of the best restaurants in the region will be heating up the stoves and lighting up the fireplaces to make this fall’s Restaurant Week better than ever. Here’s everything you want to know.

75 econ 101: the business of eating local in school You can get a pretty darned good college education at some top-tier schools right here in the Hudson Valley, but take a short stroll away from the campus of Bard or Marist or New Paltz and you’re likely to stumble into an orchard or trample some farmer’s tomato plants. Surrounded by such agricultural abundance, more students are beginning to question why the cafeterias are serving produce and fruit from Mexico and Venezuela—and the schools are listening. by David Neilsen SEPT

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departments 13 Good Stuff

County Fare, new kombucha, Thanksgiving duck (or goose, or quail, or pheasant), Red Hook’s chocolate history, food tours, events and more

18 Openings

Essie’s, The Yankee, Sixty 5 On Main, Ziatun, Tavern at American Bounty, Liberty Street Bistro

25 Drink

The craft of craft brewing, by Timothy Buzinski

37 Farms, Food & Markets: 2016 U-pick harvest 45 Locally Grown For want of sheep, by Keith Stewart 48 Eating by the Season Cauliflower, by Emily Clifton 82 Index of advertisers 84 Directory 96 Last call Make that to go

recipes 31 Braised lamb shank with autumn hash (Rich Parente / Clock Tower Grill)

51 Roasted cauliflower with golden raisins, pine nuts and parsley (Ryan McLaughlin / Daughter’s Fare & Ale) 52 Cauliflower carbonara (Terrance Brennan / The Roundhouse) 53 Whole roasted cauliflower (Terrance Brennan / The Roundhouse) 54 Cauliflower steak over mashed parsnip (Krista Wild / Wildfire Grill) 6

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EDITOR’S LETTER

the good, the bad, and the really bad When you come right down to it, there are two ways to approach news. You can look at the good news first, in which case the bad news that follows won’t seem quite as bad; or you can take the bad news first, in which case no matter how good the good news is it won’t make you feel much better. That’s not the case with this letter, however. The good news is really good, and the bad news is really, really bad, but because I’m a rose-colored glasses kind of guy, I’ll start on the up side.

Right off the bat: I’m particularly fond of this issue. We’ve got beer and cauliflower (two of my favorite vegetables), lovable dogs and chefs.

We’ve got a feature on how the food services at some of the region’s best colleges are joining the “buy local” movement. And, of course, we’ve got Hudson Valley Restaurant Week coming in November. This one marks 10 years with a host of new restaurants and sponsors—and a quarter-million people looking to feed their stomachs and the local economy. But the really good news in this issue is the announcement of our forthcoming Support the Craft–Drink NY campaign. Launching this fall, the campaign will combine education, advocacy and advertising to advance the Hudson Valley’s growing craft beverage industry. Now you can sip a local libation along with your braised lamb shank or cauliflower carbonara (recipes inside).

Flipping the coin: Whether this year’s presidential election plays out as a comedy or tragedy we’ll know soon enough, but while the populace was preoccupied with the party convention spectacles and the posturing that has followed, the president copped out and signed what has become known as the Dark Act (a.k.a. the Monsanto Protection Act) into law. The new federal law prohibits states from enacting their own mandatory labeling laws for food products containing genetically modified (GM) ingredients. Whether or not this is an issue you care about, you will share in its ramifications: After 50 years of slowly advancing consumer protection, the law is a giant leap backward in consumer right-toknow legislation and, viewed alongside the Supreme Court’s Citizens United v. FEC decision, is another significant step toward corporate control of our legal, economic and social systems. This is not a partisan political issue—the bill passed a Republican Congress and was signed by a Democratic president—it is an issue that will affect virtually everyone who lives here, regardless of income, status or affiliation, possibly for generations to come. Whether GM foods eventually are found to be safe or harmful is almost irrelevant — the government essentially says you have no right to know what you’re eating, anyway.

Unless, of course, like the president and his family, you’re on an organic diet.

(Certified organic products cannot contain any GM ingredients or components.) There’s the rub—we’ve generally viewed laws like the Dark Act to be linked to some dirty conspiracy whose aim is to enhance corporate profits, but why should the bad guys have all the fun? What if, instead, this whole labeling drama is a conspiracy among organic advocates to get more people to eat organic? Heck, it’s already working: One reliable online news site reported workers at a Monsanto facility wouldn’t eat the GM food offered in the company lunchroom and demanded organic products be available —and their demands were met.

Want to send the food industry giants a message their accountants will understand?

Go to your local farmers’ market, buy fresh, cook fresh, live fresh. If you don’t know what’s in that jar of strawberry jam you’ve been spreading on your morning toast for the last 10 years, go to the market next Sunday and buy a jar of organic jam. Ultimately, it’s not laws that create or protect corporate profits, it’s consumer spending. Sadly, that may be the only message corporate leaders/elected officials hear or understand.

Maybe the president did us a favor, after all.

—JN

THE VALLEY TABLE THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD AND CUISINE THE VALLEY TABLE, INC. 380 MAIN STREET, SUITE 202 BEACON, NY 12508 (845) 765-2600 www.valleytable.com www.hudsonvalleyrestaurantweek.com NUMBER 75 SEPTEMBER – NOVEMBER 2016 PUBLISHER Janet Crawshaw janetc@valleytable.com EDITOR-IN-CHIEF Jerry Novesky jerryn@valleytable.com Graphic Design Greg Simpson / Ephemera Design Assistant Director of Marketing Laura Lee Holmbo lauralee@valleytable.com Marketing Coordinator Colleen Stewart colleen@valleytable.com Advertising Representatives Tom Best tom@valleytable.com MCaseMedia info@mcasemedia.com Contributors to this issue Timothy Buzinski Jermaine Haughton Emily Clifton David Neilsen Eva Deitch Keith Stewart David Handschuh Marissa Sertich Velie Ethan Harrison THE VALLEY TABLE is exclusively devoted to Hudson Valley agriculture, food and cuisine. We support sustainable agricultural practices and efforts to strengthen the links among regional producers, marketers, restaurateurs and consumers. We urge you to patronize businesses that feature Hudson Valley products and to support initiatives that benefit regional agriculture and related efforts.

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

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

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

COPYRIGHT © 2016, THE VALLEY TABLE, INC. All rights reserved. No part of this publication may be reproduced in any form, mechanical or electronic, without written permission of the publishers. Advertisements designed by The Valley Table are copyrighted and may not be reproduced in whole or in part without written permission.

Cover photo by David Handschuh 8

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The Finest Southwestern Cuisine Paired with the area’s Premier Selection of Tequila

328 Main Street, Beacon, NY 845.838.BAJA

www.baja328.com sept

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HIP HOP S

GOOD STUFF

ORGANIC BREW

FALLS FAR E

BUILD YOUR OWN After driving to Poughkeepsie for dinner for the umpteenth time, Adam Lauricella and his wife, Keely, came to the realization that they were traveling outside their native Wappingers Falls to dine out too often. “My wife and I were always going to Beacon or to Poughkeepsie or to Fishkill or to Cold Spring,” Lauricella says. “We’re not the only people who are doing that, and we’re not the only people in this area that are interested in [eating out].” The couple paired up with Lauricella’s friend Brendan McAlpine, whose family owns The Roundhouse, in Beacon, to open County Fare next door to Lauricella’s other business—Graceland Tattoo.

County Fare, the couple’s New American eatery, offers a menu of enriched classics by “paying attention to the little things that are often overlooked,” Lauricella says. Though they source spirits, brews, meats and produce from local farms and producers, they’re avoiding the farm-to-table label. “It’s just like, why wouldn’t we [source locally]? We don’t need to have a parade because we’re having local things.”

The menu ranges from homemade macaroni and cheese with a housemade five-blend cheese sauce, breadcrumbs and Catskill bacon, to Thai chili ribs with kale slaw. They also offer a range of vegan and vegetarian options, including a tempeh reuben, buffalo cauliflower and veggie burgers made with peppers, mushrooms, onion, carrots, olives and brown rice. The brunch menu features a range of options using tempeh bacon, like the Fakin’ Bacon Egg and Cheese. “We have thoughtful options that are not just taking the protein out,” Lauricella says, “so it’s not like you have to whittle it down.”

In addition to lunch and dinner, there’s Saturday and Sunday brunch and an extensive cocktail menu and beer list. This fall, expect to see more seasonal options—maybe pot roast sliders with sliced vegetables, short ribs and an au jus-style dip.

A month after opening the tasting room, Arrowood Farms, in Accord, became the state’s first NOFA-NY certified organic farm brewery. The farm utilizes a self-sustaining biosystem involving crop rotation, livestock and something co-owner and head farmer Blake Arrowood calls “fermigation” (fertilization through irrigation) to maintain an acre of organic hops and ten acres of organic rye.

The farm brewery supports a host of animal life; in turn, the animals support the brewery. An abundance of ducks (more than 100) fertilize the soil and provide meat and eggs that can be sold to tasting room visitors or distributed to local restaurants.

Beehives (21 at last count) support pollination and provide honey for sale or for special beers. A drove of sheep keep the hopyards weeded, while a drift of piglets (destined to become charcuterie) eat the spent mash.

While the agricultural harmony on the farm contributes a certain terroir to the brews, so does the water used in the brewing process. According to head brewmaster Jacob Meglio, the farm draws on the calciumrich, slightly hardened water from the Widow Jane caves in nearby Rosendale. “It’s actually very similar to German Rhine water, which is a classic brewing water,” Meglio says.

“We’re going to do 100 percent estate-grown beer this fall from the 2016 harvest of our hops and rye,” Arrowood says. Six brews currently are on tap, including a Kölsch-style beer, a pale ale, an IPA, two brown ales and a stout. A seasonal brew will be featured this fall. All are available by the pint or half-keg at the farm, as well as at select locations in Kingston, Rosendale, Stone Ridge and New York City.

Arrowood Farms 236 Lower Whitfield Rd, Accord (845) 253-0389 arrowoodfarms.com

County Fare 2652 E Main St, Wappingers Falls (845) 297-3300 countyfareny.com

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EVENT S BOUNTIFUL HARVEST CELEBRATION ORANGE COUNTY COOPERATIVE EXTENSION 4-H PARK, OTISVILLE September 17, 5:30pm A harvest feast prepared by Chef Steven Serkes (Catherine's, Goshen) along with traditional games, horse-drawn wagon rides and a cow milking contest to benefit educational programs at OCC Ext. Tickets $100. cceorangecounty.org HARVEST: BOTTLE RELEASE AND FARMERS MARKET NEWBURGH BREWING COMPANY September 18, 9am-5pm A one-day pop-up marketplace featuring great local(and rare) beer from nine breweries under one roof. It’s all part of Craft Beer Week. Free and open to the general public. Must be 21 to drink beer. hvcbw.org

CU LINARY CR AWLS

ROAD FOOD Whether you’re a local, a visitor or a traveler passing through, Hudson Valley Food Tours offers a variety of culinary trips designed to give you a taste of the local bounty—one city at a time.

Founded last spring by Jennifer Brizzi, a culinary instructor, food writer, 20-year Rhinebeck resident and Hudson Valley enthusiast, the tours give people the opportunity “to experience [the Hudson Valley] like a traveler does—via all the senses, via the people, and via the food,” she says. From cheese mongers to charcuterie shops, breweries to butchers, hole-in-thewall eateries to renowned restaurants, Brizzi offers a local’s eye view of the Hudson Valley, palate first.

Currently, the startup company offers both “Culinary Crawl” tours and “Savor/Art & Food Tours” that focus on local cuisine as well as the celebrated Hudson Valley art scene. Culinary Crawls include tastings and samplings during the 2- to 4-hour walking, bus or limo tour; participants will have the opportunity to meet either the owner or staff of individual eateries to “get some insider insight on what makes them tick,” Brizzi says.

This year, Hudson Valley Food Tours offers Culinary Crawls in Rhinebeck, Beacon and Hudson; Savor/Art & Food Tours are available in Poughkeepsie, Rondout Valley and Millerton (with particular focus on The Re Institute).

Prices range from $45 to $149, depending on the location and subject of the tour. Tours run weekends through October 30. For pricing and availability visit the website. Next year, Culinary Crawls will expand to Cold Spring, New Paltz and Saugerties, and “Left Bank of the Hudson Bus Tours” and “Dutchess County Savor/Art & Food Tours” are currently under development. Future locations include Fishkill, Kingston’s Rondout, Kingston Stockade District, Newburgh waterfront, Peekskill, Rosendale, Troy and Woodstock. hudsonvalleyfoodtours.com

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TASTE OF NEW PALTZ ULSTER COUNTY FAIRGROUNDS, NEW PALTZ September 18, 11am-5pm The 26th annual festival of great food, craft beer, local wines and spirits. Tastes of local culinary delicacies and drinks ($2 or $3 a pop). Live entertainment and family fun. $10 general admission, free for children 12 and younger. tasteofnewpaltz.com ROUNDOUT VALLEY GROWERS HARVEST HOEDOWN TONGORE PARK, STONE RIDGE September 26 Celebrate the farmers of the Rondout Valley with a farm-to-table feast, Zuchinni 500 race, live music, pumpkin decorating and country dancing. rondoutvalleygrowers.org WINE FESTIVAL BETHEL WOODS CENTER FOR THE ARTS, BETHEL October 1 More than 20 wineries from around the Hudson Valley and the Finger Lakes offer tastes of their best bottlings.

Sample specialty food, cheese and crafts. $20 general admission, $10 for designated drivers. Must be 21.

Bethelwoodscenter.org

FLOCKING TOGET HER

BIRDS OF A DIFFERENT FEATHER Whether you opt for a traditional turkey or a more exotic main course for Thanksgiving this year, Hudson Valley poultry farms offer a wide range of alternatives, including ducks, geese, guinea fowl, quail and pheasants. If an avian main course is on your menu, you won’t have to travel far to find the perfect bird. But it's a good idea to order early. See the farms listed below.

Turkeys Although it is unclear exactly what type of fowl was served at the first Thanksgiving in 1621 (if indeed they had fowl at all), the most convincing theory cites a letter written by pilgrim Edward Winslow, in which he mentions a turkey-hunting trip prior to the Thanksgiving feast.

The cost of last year’s Thanksgiving dinner set a record high (spurred by the cost of the turkey), and the USDA’s World Agricultural Supply and Demand Estimates predicts slightly higher prices this year, as well. In the Hudson Valley, locally sourced turkeys may be more expensive, but finding all-natural, hormone-, antibiotic- or additive-free birds is relatively easy. Local turkeys typically range from about $5 to $6 per pound.

Many vendors feature heritage breeds (white Holland and bronze), but expect to pay a premium; most orders must be placed by mid- to late October.

Ducks One of the more common epicurean waterfowl, duck meat is darker, richer and is more moist than chicken or turkey. As Hank Shaw says in his book Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild (Ten Speed Press, 2013; $24.99 hardcover), “perfectly cooked duck breast has the meatiness of a steak with an additional cloak of fatty, crispy skin.”

The Hudson Valley is home to hundreds of ponds, lakes and reservoirs, let alone the mighty Hudson, which brings a natural influx of wild waterfowl. If you’re less hunter and more domestic gatherer, a number of local Hudson Valley farms offer whole ducks that can be baked, roasted, braised or fried for dinner.

Geese Geese are more closely associated with Christmas dinner, but they’re a fine alternative to a Thanksgiving turkey. When purchasing geese, keep in mind that young and mature geese are vastly different in texture and flavor. Young geese are less than six months old and weigh up to 10 pounds, while mature geese are older than six months and can weigh up to 16 pounds.

Hudson Valley poultry farms typically carry geese, though they may not be large enough for wholesale by Thanksgiving, according to Brian Pitcher, head butcher at Quattro’s Poultry Farm & Market.

“For Thanksgiving, we get some orders for geese,” he says. “We have to say no because they’re not quite ready yet.” Still, if you’re looking for a younger goose with richer flavor, Thanksgiving may be the perfect time to order. In the Hudson Valley, geese typically range in price from $7 to $10 per pound.

photos : quail , calif dept nat res ; guinea , a - z animals ; pheasant , mich dept nat res

Guinea Fowl Guinea fowl are a primordial species. “They’re like little velociraptors,” says Stone & Thistle Farm owner Tom Warren. While chickens take about 9 weeks to mature, guinea fowl take 14 to 16 weeks. While they’re difficult to farm, guinea fowl offer a flavor similar to chicken or pheasant with turkey overtones.

When it comes to preparation, guinea fowl can be treated like a small chicken or turkey—baked, broiled, braised or roasted.

Expect to pay from $8 per pound to $15 per bird, depending on the source.

Quail/Pheasant Famous for its small, flavorful eggs, quail often is overlooked as a meat bird. Typically only 3 to 4 ounces each (expect to serve two per person), their small size belies their intense flavor. Quails cost about $5 per bird in the Hudson Valley.

Pheasants, like quails, are a fraction of the size of a turkey or chicken.

“Pheasant’s like a fancy chicken,” Pitcher says. “A little drier, a little stronger in flavor.” They typically range from 4 to 5 pounds, and cost about $8 to $10 per pound regionally.

Glynwood Farm (Cold Spring): turkey Hahn Farm (Salt Point): turkey Heather Ridge Farm (Preston Hollow): turkey, duck, guinea fowl Hemlock Hill Farm (Cortlandt Manor): turkey, duck geese Hudson Valley Duck Farm (Ferndale): duck John Fazio Farms (Modena): duck La Belle Farm (Ferndale): duck Mauer’s Mountain Farms (Bloomville): guinea fowl McEnroe Farm (Millerton): turkey Northwind Farms (Tivoli):turkey, duck, geese, guinea fowl, quail Pugh Farms Poultry (Wallkill): quail Purdy’s Farmer & the Fish (North Salem): turkey Quattro’s Poultry Farm (Pleasant Valley): turkey, geese, pheasant Stone & Thistle Farm (East Meredith):turkey, duck, guinea fowl Turkana Farms (Germantown): turkey, duck, geese, guinea fowl

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ON LIN E EFFERVESCEN CE

CRAFT TEA In April, Blessed Brewery owner Adam Barfield became one of the first kombucha producers in the region. The fermented tea, which has been traced back more than two millennia in the Far East, is mildly effervescent and is fermented using several bacteria/yeast combinations, similar to kefir.

Barfield credits his knowledge of mushroom production for giving him an edge. “When growing mushrooms, the first step is going from a spore to a liquid culture,” he explains, “Making that liquid culture is almost the exact same methodology as making kombucha.” (In fact, in some languages, kombucha translates as “tea mushroom.”)

The process of making kombucha is relatively simple: Sugared tea is fermented with a colony of bacteria and yeast; the longer the fermentation process, the less sweet the product will taste. The drink is then pasteurized and bottled for distribution.

Barfield intentionally uses the minimum state requirements for pasteurization, although it limits the shelf life of the bottled tea to only 30 days. “According to New York, if I wanted to do a 90-day shelf life, I could do that, but I’d have to raise the pasteurization level to a point where it would kill about 90 percent of the bacteria. To me, that’s not worth it; I want to have a real kombucha that’s naturally carbonated.”

Kombucha has risen to “superfood” status for its reputed health benefits, though there is no clinical evidence supporting the claim. There has been mounting evidence that probiotics, such as those found in kombucha and yogurt, support a healthy immune system and aid digestion.

Blessed Brewery, which operates out of Drink More Good, in Beacon, currently offers three flavors of kombucha: Wizard Sticks (sassafras, sarsaparilla, juniper berry, star anise); Ginger Dragon (cayenne, ginger root, beet juice); and Thai Tea (mint, orange peel, turmeric, vanilla).

Barfield also produces limitedrun kombucha available at farmers’ markets where he is a vendor, including strawberries, blueberries, beats, ginger and turmeric, Barfield says. He’s working on an elderberry version for release this fall, as well as jun, which is similar to kombucha but uses honey in lieu of sugar during the fermentation process.

Blessed Brewery doesn’t currently have a storefront, but products are available online and at a number of farmers’ markets and restaurants around the Hudson Valley.

Blessed Brewery 383 Main St, Beacon (914) 623-8459; blessedbrewery.com

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EVENT S CELEBRATE OUR LOVE OF THE HUDSON VALLEY CLINTON VINEYARDS October 8, 1pm-4pm Clinton Vineyards, Chef Terrance Brennan and Organic Hudson Valley partner to celebrate local wine, food and farms. Enjoy the afternoon with a three-course meal, premium wines and live music. Tickets $125. Must be 21. clintonvineyards.com HAWTHORNE VALLEY FARM FESTIVAL HAWTHORNE VALLEY FARM, GHENT October 9, 10-4pm The annual celebration of agriculture, ecology, education and place returns with plenty of farm fun, including hay mazes, apple cider pressing, piebaking and scarecrow-making contests and lots of local organic foods. Free. hawthornevalley.org RED HOOK CHOCOLATE FESTIVAL RED HOOK November 5, 11am-5pm Celebrate the small town of Red Hook’s chocolate connection with all things chocolate: tastings, cooking demos, a chocolate bomb skateboard race and more. Free admission. facebook.com/ redhookchocolatefest TASTE OF THE HUDSON VALLEY THE GRANDVIEW ON THE HUDSON, POUGHKEEPSIE November 6, 12pm Taste your way through nearly 100 wine and food pairings prepared by some of the Hudson Valley’s best restaurants and featuring wines from the world’s top producers at this annual benefit for MidHudson Regional Hospital. Tickets $150. midhudsonregional.org/taste HUDSON VALLEY WINE AND CHOCOLATE FESTIVAL RAMADA CONFERENCE CENTER, FISHKILL November 19-20 Made for chocolate lovers and wine lovers, this annual festival gets bigger and better every year. Enjoy tastes of local wines and chocolate makers from across the Hudson Valley, along with unique specialty foods—from hot sauces to jams and honey. hvwineandchocolate.com valleytable.com for updates

DRINK NEW YORK

GET CRAFTED

SWEETEST PLACE ON EARTH

CHOCOLATE HEAVEN Watch out, Hershey, Pennsylvania! From 11am to 5pm on Saturday, November 5, Red Hook (Dutchess County) will be the sweetest place on earth when it hosts Red Hook & The Chocolate Festival. The event, which commemorates the hamlet’s place in chocolate history, includes cooking demos, live music and tastings from area chefs and chocolatiers. There will be a Top Chef-style cooking competition and kids can enjoy a skateboard race and the “Chocolate Olympics.”

The long, strange trip for chocolate in Red Hook began in the late 1880s, when grocer William H. Baker went into the chocolate business in New York City as the W.H. Baker Co., labeling his chocolate “Baker’s” to capitalize on the popularity of the Baker Chocolate Company, America’s oldest chocolate manufacturer, founded in 1780 by Dr. John Baker. Adding insult to injury, William H. Baker also copied the national company’s distinctive yellow packaging. Unfortunately for W.H., Dr. Baker’s Harvard Law School-educated son and successor, Walter, had legally protected both the name “Baker’s” and its label. When a judge ordered W.H. to stop using the name and label, the savvy marketer adopted a blue label with the tagline “Best quality now with blue label.”

Despite the legal setbacks, business was so good that W.H. Baker & Co. outgrew its New York City facilities and expanded into the Hudson Valley, eventually building a factory in Red Hook in 1902. The company thrived, at its peak producing 20,000 pounds of chocolate a day, but it was sold by his sons after Baker died and was a victim of the Depression. The building was used as a food warehouse before it was abandoned in the early 1980s; it was converted into artists’ studios, offices and shops in 1995.

Among the festivities on Saturday will be an historical reenactment of what it was like to work at the factory at Arts at The Chocolate Factory, a new performance space, and Historic Red Hook will present a history of business at the Elmendorph Inn. More than 30 chocolate vendors are expected at this year’s event, and visitors can expect plenty of chocolate-flavored everything, from pastries, cup cakes and ice cream to cocktails, pizza and even beauty products.

—RC facebook.com/redhookchocolatefest

This fall, there’s even more good reason to go out and have a drink— make it a craft drink produced in the Hudson Valley. With the support of Empire State Development, the state’s economic development arm, The Valley Table launches Support the Craft-Drink NY, a campaign to publicize and advance the region’s craft beverage industry.

Statewide, the number of craft beverage manufacturers has more than doubled over the last four years, directly and indirectly employing more than 116,000 people, and craft beverage makers have become a significant presence in the Hudson Valley, where many of the raw ingredients are grown.

Some 150 businesses in the lower- and mid-Hudson Valley, including Columbia, Dutchess, Orange, Putnam, Rockland, Sullivan, Ulster and Westchester Counties

are expected to participate. Visit SupportTheCraft.com for the complete listing of participating businesses, a guide to craft producers, drink recipes and updates.

Follow Valley Table social media for a behind-the-scenes view of the craft of making craft beverages.

Look for the Support the Craft-Drink NY window decal at participating restaurants, groceries, liquor stores and artisanal shops throughout the valley that feature wines, spirits, beers and ciders produced in the Hudson Valley. And while you’re sipping your drink, check out the handsome, collectible Support the Craft-Drink NY coaster.

SupportTheCraft.com

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OPENINGS

Liberty Street Bistro 97 Liberty St, Newburgh (845) 562-3900 libertystreetbistro.com Ziatun 244 Main St, Beacon (845) 765-8268 ziatun.com Kamel and Lena Jamal, owners of Tito Santana, Beacon Bread Company and Angelina’s Restaurant & Pizzeria, have opened a fourth restaurant, this time featuring authentic Middle Eastern cuisine.

The tiny restaurant, on Main Street in Beacon, draws on Lena’s Palestinian background and Kamel’s Jordanian roots.

The menu includes a variety of vegan salads and dips (including hummus and baba ghanouj); heartier options range from beef and lamb shawarma to five kebab varieties. The most popular item on the menu, futur (“breakfast” in Arabic), features a classic spread—hummus, foule, baba ghanouj, falafel, pickled turnips, tomato and cucumber and a palate cleanser of olive oil and zatar. “Everything is influenced by family,” Kamel explains.

“Everything’s influenced by how we eat breakfast, and how we get together when we get together.”

Almost every aspect of the restaurant has been designed or sourced in Beacon: Jessica Wickham of Wickham Solid Wood Studio designed the hand-hewn tables; a local artisan forged the custom-designed, engraved wooden bench stretching the length of the restaurant. Kamel says they have only one requirement When they start sourcing eggs: “It has to be from Beacon.”

Wed-Mon 11am–9pm

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Essie’s Restaurant 14 Mount Carmel Place Poughkeepsie, NY 12601 (845) 452-7181 essiesrestaurantpk.com Owned by a Hudson Valley restaurant veteran, Essie’s is elegant enough for fine dining, yet casual enough to enjoy drinks with close friends. Head chef/owner and CIA grad Brandon Walker spent years gaining experience in restaurants like TriBeca Grill, Oceana and the Park Avenue Cafe, which he used at Panzur Restaurant in Tivoli and as executive chef at Poughkeepsie’s Nic L Inn Wine Cellar.

At Essie’s, the Brooklyn native produces dishes that explore all the savory comfort of American food, with the added flair of global influences—Caribbean, French, Spanish—gained through his extensive travels. This shows up in dishes like grit croquettes with garlic aioli, chicken and dumplings, sweet-and-sour braised collard greens, and monkfish.

Lunch Tue-Sat noon–4pm; Dinner Tue-Sat 5:30–10:30pm

This may be Cornwall native Michael Kelly’s first restaurant, but he’s no stranger to the kitchen—his resume includes stints at the Bouchon Bakery, with Gordon Ramsay at the London Hotel, and at the Michelin Star-rated Bâtard, a James Beard Awardwinning restaurant he helped open with Markus Glocker. Nonetheless, “I always knew I wanted to come back to the Hudson Valley,” Kelly says. “I’ve always been a huge follower of mid-turn-of-the-century architecture and rediscovering Newburgh as this city that was always there but you didn’t really pay attention to.” When a location became available across the street from Washington’s Headquarters, Kelly jumped at the opportunity—he opened the 56-seat French/American eatery at the end of June.

In lieu of traditional a la carte or prix fixe menus, “We’re selling courses instead of individual items,” Kelly explains. “It simplifies things for the consumer.” Two courses cost $36; three are $49; four are $61. First courses include French staples like vichyssoise and chicken liver mousse; house-made pastas are featured in the second and third courses—dishes include coriander tagliatelle with duck confit, cilantro and chicharrón (fried pork belly), and pan-seared octopus with maque choux (a Louisiana succotash) farro and asparagus. Desserts (the fourth course) include hazelnut madeleines with praline ice cream and a variety of crème brulée.

Kelly hopes the cuisine will appeal to both locals and visitors. “There’s a small list of really great restaurants in the Hudson Valley—and we want to be on it,” he notes.

Sun-Mon 5–9pm, Thu-Sat 5–10pm

The Yankee 387 Rt 9, Fishkill (845) 202-7384 theyankeebbq.com

The Tavern at American Bounty Culinary Institute of America 1946 Rt 9, Hyde Park (845) 451-1011 americanbountyrestaurant.com Reservations typically fill up far in advance for the CIA restaurants, but the newest restaurant there features a casual menu you won’t have to wait weeks to sample.

American Bounty, one of the institute’s flagship restaurants, has spawned The Tavern at American Bounty, which features a no-reservation policy designed to serve both visitors and students alike, says Tom Betterbid, CIA Food and Beverage Coordinator. “In the [CIA] restaurants, there really isn’t a place between 1 and 6 where people can get food to eat,” he notes.

Menu options range from an artisanal Hudson Valley cheese plate and a changing variety of soups and salads, to The Tavern Cheddar Burger and CIA Wit Beer mussels.

The beer list features brews produced by The Brewery at the CIA, including Cleaver IPA, Mise en Place Wit and a seasonal Oktoberfest-themed beer.

Tue-Sat 11:30am–close

Riverview owners Jim and Lori Ely traded in white tablecloths for hardwood benches, aging barrels and rustic 1700s décor with their latest venture, a 400-seat seasonal restaurant and catering space adjacent to Fishkill Golf. Historically a Revolutionary War encampment, the outdoor dining area includes a full bar, a service kitchen and two dining tents with long, biergarten-style tables. Inside, a collection of antiques rings the dining area. ”You could spend all day just looking at different documents from West Point,” Lori says.

Not quite Southern, The Yankee stays true to its name with a revolutionary take on traditional barbecue. “It’s not like western Texas barbecue,” Jim says. “We may add a little smoky flavor to some things, but nothing’s smoked for 12 to 15 hours.” The menu takes a traditional backyard barbecue approach to hot dogs, brisket, burgers, bratwurst and pulled pork, and applies global influence— they become grilled German bratwurst, Vietnamese bahn mi hot dogs, Swiss burgers with wild mushrooms or Texas-style beef brisket. There’s a range of Mexican options (including fish, steak and vegetable tacos, plus handmade pork tamales) and alternative American dishes (arugula salad with watermelon, feta and basil vinaigrette, and veggie burgers with Napa slaw and spicy pepper aioli) alongside a rotating list of 20 draft and 17 canned brews.

Tue-Sun noon–10 through the fall

Sixty 5 on Main 65 Main St., Nyack (845) 358-5200 sixty5onmain.com Owners Dawn and Isaac Hershko bring updated—and upscaled—small plates to Nyack. Chef Moshe Grundman (formerly at Oceana) calls on his Israeli roots to prepare a menu of eye-catching dishes inside the eclectic space that seats 300. Sample house-made falafel and fresh pasta made to order and note the unique details in the food (from the visually stunning octopus carpaccio to the perfectly crafted French macaroons) and the deco (from the antique wooden tables to the eclectic flatware and plating). It’s global cuisine, high-energy city-style dining at upstate prices (dishes average about $10) with a wine list to match. Live music and jazz add to the vibe.

Tue-Thu 5–10pm, Fri-Sat 5–11pm, Sun 4–9pm

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Globally InspIred, loc ally sourced.

Serving Lunch & Dinner.

Closed Tuesdays.

One King Street, Marlboro, NY 845-236-3663 PerchMarlboro.com

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hen you drink craft beverages made in New York, more money is fueled back into the local economy in the form of jobs, taxes and investments.

The Valley Table, along with the endorsements of the following local business leaders, is proud to present the “Support the Craft – Drink NY” campaign to help O

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advance the sale of craft beer, wine, cider and spirits produced in New York.

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Artisan Wine Shop Barber’s Farm Distillery Black Dirt Distillery Bonura Hospitality Group The Cold Spring General Store Clocktower Grill Cosimo’s Restaurant Group The Culinary Institute of America Hudson Valley Distillers Hudson Valley Restaurant Week Advisory Board Industrial Arts Brewing Company Manhattan Beer Distributors Mid Valley Wine & Liquor Millbrook Vineyards & Winery New York State Brewers Association Pamal Broadcasting Terrapin Restaurant Whitecliff Vineyard

SupportTheCraft.com CHEERS!

DRINK

craft of craftbrewing

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by timothy buzinski

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orld - class beer is being brewed in every county in the Hudson Valley, a brewing resurgence riding the tide of what has come to be known as craft beer. With origins only a few steps removed from the home-brewing craze of the 1960s and ’70s, craft beer has taken the Hudson Valley, the state and indeed the entire country by storm; what began as creative, adventuresome hobbyists’ experimentation now accounts for over 12 percent of all beer sales nationally.

So, just what is craft beer, anyway?

How is it different from every other beer? Does craft beer automatically mean good beer?

Paul Leone, Executive Director of the New York State Brewers Association, offers a simple definition. Craft beer, he says, “is hand-made—it’s crafted,” as opposed to what he calls automated beers “made by the push of a button” by large breweries.

(These industrial-capacity breweries produce more than 6 million barrels of beer per year.

Only two breweries in New York State support this kind of capacity; neither is in the Hudson Valley.)

Most Hudson Valley breweries fall into the microbrewery category, producing fewer than 15,000 barrels (472,500 gallons) yearly.

Prior to Prohibition, beer brewing in the Hudson Valley was a thriving industry. At the northern tip of the valley in the mid-nineteenth century, Albany was the central brewing community in the country—the city was well known for a style of beer called Albany Ale, a term likely coined in the early 1800s by a young brewer named Edward Le Breton. A few breweries survived Prohibition, but the region only re-embraced beer making with the advent of the microbrewery. Primarily a west-coast movement begun in the early 1970s, the first eastern

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Brewing recipe variations are, of course, countless, and this is where the small-volume, hands-on approach of craft brewers gets to shine.

microbrewery was established in 1980 in—you guessed it—Albany, where Bill Newman produced Albany Pale Ale and Albany Amber Ale at the William S. Newman Brewing Company. The C.H. Evans Brewing Company opened at the Albany Pump Station in 1999.

Though the Hyde Park Brewing Company had opened a popular brewpub in 1995, it took a bit longer for the trend to spread to the rest of the valley. In August 2003, Keegan Ales opened its brewery in Kingston, where it continues to produce Hurricane Kitty IPA, Old Capital, as well as its iconic, nationally recognized Mother’s Milk stout.

Captain Lawrence Brewing also has seen its share of success since beginning production in 2005. The brewery quickly outgrew its original Pleasantville facility, and by 2012 upgraded to a 40-barrel system in a new brew house in Elmsford. Its multiple award-winning Captain’s Reserve Double IPA is one of the beers that helped garner it the fifth slot in BeerAdvocate magazine’s list of the country’s 50 top breweries.

Meanwhile, Peekskill Brewery, which opened in its namesake city in 2008, expanded both its brewing and dining facilities in a new location in 2012, all the while garnering high reviews and awards for both. Across the river, Newburgh Brewing Company focused on “session” beers—easy drinking, low-alcohol beers meant for enjoying through multiple mugs.

By 2013, the explosion of the local craft beer industry had begun and though many of the new craft breweries typify the trend, others are breaking the mold and exploring new ground, both in production and business methods.

Co-owned by Adam Watson and Justin Taylor, The Sloop Brewing Company, in Elizaville (Columbia County), followed the typical evolution of a home-brewing-tomicrobrewery operation. “We were home brewing after college,” Watson recalls. “My wife and I were going to the market every Sunday and thought, ‘Why not try to sell some of our home brew here?’” After procuring the necessary permits and licenses, Taylor and Watson created

CRAFT BEER STYLES: A PRIMER AMERICAN AMBER

A lager that may feature malt and/or hop character.

Typically lower alcohol content makes these beers “sessionable."

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BRETT

BARREL-AGED

BROWN ALE

FRUIT BEER

HEFEWEIZEN

Earthy, leathery and, to some, funky.

Named for the Brettanomyces yeast that flavors the beer.

May be made in any category.

Aged in wood barrels (often previously used to age various spirits, like bourbon); each barrel gives a specific seasoning character to the finished beer.

Moderate in both aroma and flavor, hop bitterness is tamed by malty notes and dark, richer flavors.

Fruit or fruit extract added during the brewing process creates a strong flavor character.

Typically used for seasonal, limitedproduction brews, the trend has evolved to incorporate herb and vegetable flavors, as well.

Hefe (yeast) and weizen (wheat)—as the name implies, produced with a high percentage of malted wheat; light and fruitful.

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INDIA PALE ALE/IPA

Highly floral with a pronounced piney, hop character in both aroma and flavor.

LAGER

Crisp, light and clean, with very mild flavors, neither hoppy nor malty.

photo : ethan harrison

the company in Taylor’s garage. The successful nanobrewery enlarged its market from Beacon to include Poughkeepsie and Arlington, eventually expanding to produce about 10,000 barrels a year, which makes it one of the larger operations in the area.

The size of a brewing operation is one of the criteria used to determine craft brewery status, but the definition also depends on other elements: The quality and the source of the ingredients, as well as the control of the brewing process differentiate a craft brewery from an industrial brewery both in intent and product.

All beers use the same basic ingredients and follow the same basic brewing process. Barley is steeped in water to germinate, then dried and roasted to varying levels, depending on the style of beer desired. This “green malt” is then ground (“cracked”) and “mashed,” producing a liquid known as the “wort,” which is combined with hops, boiled, then strained, cooled and allowed to ferment. Yeast is added to aid the fermentation process—the type of yeast used will determine whether the resulting beer will be an ale or a lager. Ales are fermented with “top-fermenting” yeasts, which enjoy a warmer temperature and more quickly convert sugars to alcohol, creating a more richly flavored beer. Lagers are cooled to a lower temperature and use “bottomfermenting” yeasts that work more slowly, creating lighter, more delicate flavors.

More controversial is the use of adjuncts—typically grains like corn and rice that commercial-scale brewers often use to lighten the flavor and/or increase the volume of the beer they produce. However, some craft brewers use these grains for entirely different reasons.

Hudson Valley Brewery, housed steps away from the Fishkill Creek in Beacon, will be the culmination of six years of preparation by founder John-Anthony Gargiulo when it opens this fall. Having worked in the entertainment industry in California, Gargiulo returned to the Hudson Valley to be

PALE ALE

PILSNER

PORTER

Based on an English ale, typically floral and aromatic with some resinous character and an apparent hop presence.

A lager, generally lighter in color and body, with subtle aromas and flavors of both malt and hops.

A dark ale that often includes cocoa-like overtones, its sweet, malty style may be balanced by a mild hoppycharacter.

SAISON/ FARMHOUSE ALE

Typically ales, a slight fermentation in the bottle (bottleconditioned) provides a yeasty character with earthy flavors. May include unique flavoring ingredients.

SESSION

SOUR

STOUT

WHEAT

Can be made in any category. Light drinkability and lower alcohol levels make it easier to consume multiple beers during a session.

Tart beers that derive their acidity from acids naturally developed through an acidified mash, microorganisms that develop during fermentation, various souring agents or even barrel aging.

A form of porter, but richer, more bitter, fullerbodied and more powerful.

May be either an ale or a lager. Though malted wheat is used, often exhibits a mild hoppy character not found in hefeweizen and lacks the fruitful attributes of that style.

—TB

top photo : jermaine haughton ; bottom photo : ethan harrison

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near family, and when friends introduced him to the world of craft beers, he was smitten. “I fell in love with how each beer has this mini-story,” he says. “There was more to it than just a liquid or a product.” Gargiulo immersed himself in the world of craft beers, eventually becoming bar manager at The Hop, Beacon’s landmark gastropub and haven for all things beer, while he worked on developing his brewery across the street.

The six-year, $3 million project got a boost in 2014 with a $450,000 economic development grant from the state.

Hudson Valley Brewery brewmaster and co-owner Michael Renganeschi is unapologetic about his use of adjuncts. “We’ll be making a ton of beer with corn—we’ll be making a ton of beer with all different kinds of adjunct malts,” he explains. “It’s not to make our beer lighter and make more volume, it’s that we like the flavor of corn. Used the right way, it can make a really cool beer, a product that is almost the exact opposite of Budweiser.” The company’s inaugural product is scheduled to be released this fall.

Brewing recipe variations are, of course, countless, and this is where the small-volume, hands-on approach of craft brewers gets to shine. The devil, as they say, is in the details: From tweaking the malting or mashing process to using different yeasts or adding flavor ingredients like herbs or honey (or the ubiquitous fall flavor, pumpkin), craft brewers remain in control of their products to a much greater degree than do industrial brewers. Though the ingredients and processes are similar, it essentially boils down to the intention of the brewery. Some craft breweries aspire to be bigger and may target their production to proven successful and popular beers like IPAs, Pilsners and pale ales; others, as Renganeschi notes, aspire “to use creative ingredients, to stay small all the time and make a wide variety of beers.”

Economic success and growth of a brewery often is measured by being represented by a regional distributor, such as Manhattan Beer Distributors, a New York City-

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based beverage distributor that distributes international brews as well as beers from a number of successful regional craft brewers, including Captain Lawrence, Newburgh Brewing Company and Keegan Ales. Others, however, measure success by the level of independence they exhibit.

Sing Sing Kill Brewery, also launching this fall, aims to remain independent. Owners and co-founders Eric Gearity and Matt Curtain moved to Ossining the same year and met through their wives, who attended school together. Curtain was home brewing and shared his creations with Gearity.

“Every time he handed me a new style, it was as good as any other beer on the market,” Gearity recalls.

The partners see the brewery as a part of the community of Ossining, not just an address in it. With no intention to grow to the size of a regional brewery, their goal is to help invigorate and revitalize Ossining. “Philosophically, we operate as locally as possible,” Gearity says. To that end, the company will operate as a “farm brewery.” This state designation, established in 2013, requires the brewery use a minimum 20 percent New York State-grown hops; at least 20 percent of the total ingredients also must be grown in New York. (In January 2019, these minimums will increase to 60 percent, eventually topping out at 90 percent by 2024.) For Gearity, the decision was easy, “We were very much opposed to the idea of fracking in New York State, and one of the ways to put the value into the land—instead of what’s beneath the surface—is by increasing the value of the farmland by making what can be produced in New York State not only more valuable but more in demand.”

In addition to creating an incentive for brewers to source locally, the farm brewery legislation helped bring the state’s once-great hop growing industry back to life.

Farmers in the Finger Lakes and the Hudson Valley have planted hop yards to meet the growing demands. Barley, the other important beer ingredient, also received a boost in early July, when Senator Kirsten Gillibrand announced that farmers in specific upstate counties who plant barley for beer production will be eligible for crop insurance on this high-risk crop.

The Sing Sing Kill Brewery partners are attempting to bolster community support for the project through public investment, though getting the money hasn’t been easy. “The Securities and Exchange Commission makes it very difficult to raise money from investments made by your average household,” Gearity explains. The many stipulations and restrictions linked to raising capital and opening a business have extended the process out over 18 months. “The irony is, if you say ‘Kickstarter, give me your money and I’ll give you a t-shirt,’ that’s allowed,” Gearity says. “If I want you to have a return on the investment you are making in the community, it’s nearly impossible.”

It’s subjective, of course, but in many ways quality is the determining factor in defining craft beer. Not everyone enjoys every beer, but if it was made with care and attention, it shows. As Renganeschi concludes, “The intention translates pretty clearly to the product.”

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parente

clock tower grill

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n ow n f o r i t s h i g h - p r e s s u r e e n v i r o n m e n t , the restaurant kitchen has long been viewed by many as a stainless steel pirate ship of hotheaded managers, military-like hierarchies and toque-wearing, rough-talking, pot-throwing, intolerant bullies called chefs.

by marissa sertich velie photos by jermaine haughton

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We’re not pretentious and our food reflects that. Nothing is that complicated—it’s just good ingredients.

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Yet, Rich Parente, co-owner of Clock Tower Grill in Brewster, is one of a new generation of chefs who are redefining the professional kitchen. With a humble demeanor and casual attitude, Parente has discovered a more joyful approach to restaurant operation.

Parente could be a poster child for self-motivation.

Growing up in the small Dutchess County town of LaGrange, he says he always knew that he wanted to cook. He started making pizza at a local deli when he was just 13; by the time he got his driver’s license, he had put together his first culinary resume. “I dropped it off with the owner of Le Chambord, in Hopewell Junction, every Friday until he hired me,” Parente says. “They had an interesting crew of characters.

The chef took me under his wing and pointed me in the right direction. He made sure I went to the Culinary Institute.”

After graduation, Parente moved to a small apartment in New York City and worked in executive dining for 10 years. He eventually worked his way back up to the Hudson Valley.

Parente and his wife, Cassie, opened Clock Tower just over three years ago on a tight budget. The space previously had been a restaurant, but it needed complete reconstruction. “We did the entire renovation in less than three weeks—and we did the whole thing ourselves,” Parente says, recalling the 18-hour days and little sleep. (“I probably lost 30 pounds,” he adds.) With help from friends and family, they made the light fixtures, the tables, the wine racks and even the bathroom vanities. They drove around, picking up wood pallets and metal along the road. All the booths were bought at auction, but the wine racks are made of old bed frames and the fixtures on the sliding barn doors are made from meat hooks. (“I watched YouTube and bought myself a welder,” Parente notes.)

The goal “was to open a fun place where we could enjoy coming to work every day,” Parente says. “It’s just a reflection of Cassie and myself.” With items like lobster mac & cheese with saffron and white truffle oil, or quail served with cheesy grits, the dishes on the menu are sophisticated yet approachable. “People ask what style of cooking we do here and I have no idea—it’s whatever we want,” he emphasizes. “We’re not pretentious and our food reflects that. Nothing is that complicated—it’s just good ingredients.” (Cassie is a vegetarian, however, so they always have at least three or four non-meat options. “It’s important to me for her to be happy,” Parente smiles.)

Since the opening, the vision for the restaurant has always been to be seasonally and locally inspired.

Whenever possible, Parente sources locally, often using organic and GMO-free ingredients in an effort to “fight the good fight in our broken food system,” as noted on the restaurant’s website. With plenty of farms throughout the Hudson Valley, Parente doesn’t have to look much beyond his own backyard to find good ingredients. Developing a relationship with farmers, who also are his neighbors, is key to his vision of community and supporting the local economy. Many of the vegetables on the menu are from Ryder Farm, in Brewster. Parente also uses brandy from Warwick Valley Winery and Distillery for curing meats,

BRAISED LAMB SHANK WITH AUTUMN HASH RICH PARENTE / CLOCK TOWER GRILL Ingredients

Method

BRAISED LAMB SHANK

BRAISED LAMB SHANK

4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2 cup oil, divided 2 16-ounce bottles of Applewood Winery Naked Flock lemon ginger hard cider 2 quarts chicken stock 1 tablespoon ginger, chopped 3 large carrots, medium dice 1 large Spanish onion, medium dice 1 teaspoon garlic, chopped salt and pepper to taste

Preheat oven to 350° F. 1. Dust lamb shank with spice mix and salt and pepper to taste.

2. Heat 1/4 cup oil in large frying pan over high heat. Hot sear all sides of shanks.

3. In separate pan, heat remaining oil over medium heat. Sauté onions, garlic and ginger, then add carrots.

4. Deglaze pan with cider and chicken stock. Bring to a boil.

5. Place shanks in roasting pan. Pour braising liquid over the shanks.

Wrap tightly with foil.

6. Roast in oven for 3 hours until fork tender.

7. Remove from oven and put shanks aside. Blend the pan juices in blender, being careful not to overfill the blender.

8. Serve over autumn hash (recipe below) and ladle with blended pan juices.

AUTUMN HASH

1 dozen grilled cipollini onions, quartered 3 large roasted sweet potatoes, medium dice 1 large roasted butternut squash, medium dice 1/4 cup chopped fresh rosemary, parsley and thyme 1/2 cup golden raisins 1/4 cup butter salt and pepper to taste serves 4

AUTUMN HASH

1. Melt butter in large sauté pan.

2. Sauté all ingredients until hot and finish with salt, pepper and herbs.

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Sprout Creek Farm cheeses on charcuterie platters and sandwiches, and Crown Maple Syrup to make thick-slab, house-made bacon. While there are four major menu changes throughout the year, the items on the menu continually evolve based on what’s available. “We do a lot with local organizations, and through that, we meet a lot of local farmers and community members,” Parente says.

Parente admits that he’s found one of the biggest challenges of being a restaurateur is not having the time to do everything and to be everywhere at once—but that isn’t to say he doesn’t try. Over a year ago, he started a food truck, which gives him the flexibility to do a wider range of events all over the Hudson Valley. The truck is on the move every weekend, stopping at local farmers’ markets, the Bronx Brewery, Old Salem Farm and other locations.

The food truck menu reflects the same casual sophistication evident at the restaurant, offering crab cakes with Ancho chili aioli, chicken and waffles with kale slaw and fried egg, Cubano sandwiches and other elevated comfort foods.

The busy couple also is involved with the Rotary Club of Brewster, Hudson Valley Cerebral Palsy, and more. This summer, in collaboration with the Rotary Club, the Clock Tower food truck traveled north to Camp Sundown in Craryville (Columbia County), a camp for children with xeroderma pigmentosum, a rare genetic defect that causes sun sensitivity and heightened risk of skin cancer. Parente and his team provided a nighttime farm dinner so the children could experience the pleasures of eating outdoors.

The couple recently bought a horse farm in Connecticut, where they plan to raise livestock. “We have to get the grounds ready with electric fences, but hopefully within the next month we’ll have animals—we’re going to raise cattle, hogs, goats and sheep. No produce though—it’s a pain,” Parente laughs. Cassie may be a vegetarian, but she is no stranger to livestock—she grew up on a livestock farm that only had a small vegetable garden, so she’s familiar with the farming lifestyle and farm operations. “For me, it's a dream—it’s fun because it’s how I grew up!” she explains.

The environment is unconventional for a vegetarian, true, but Cassie says she enjoys her connection with the animals and knowing that they’re being treated well.

The restaurant, the farm, the local involvement—“It’s all about cooking and making people happy—I get to do that every day,” Parente says. “This isn’t a career, it’s a lifestyle, and we try to keep it interesting. We worked hard to develop our brand and I’m proud of the whole package.

We don’t really follow any rules—whether it’s doing a lobster bake outside for Father’s Day or visiting the farms, having fun is the most important thing. I don’t know, we’re like a degenerate family of lost souls, you know? Every day is a party. That’s why we do this.”

4 Clock Tower Grill 512 Clock Tower Commons Drive, Brewster (845) 582-0574; clocktowergrill.com

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A to Z Guide to New York Apples

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

ACEY MAC

CAMEO

Sweet, tart and juicy – eating and sauces

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

FUJI

GALA

Sweet, juicy, very crisp – eating

JONAGOLD

Sweet and juicy – eating and salads

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

MACOUN

Extra sweet meets mild and tart – eating and pies

CORTLAND

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

EMPIRE

Sweet and tart together – eating, salads and baking

GOLDEN DELICIOUS

HONEYCRISP

Mildly sweet and juicy – eating and salads

McINTOSH

Sweet and juicy with a tart tang – eating and baking

Sweet and crisp – eating and salads

ZESTAR!

Crisp and juicy – eating

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

NYAPPLECOUNTRY.COM 36 the valley table sept – nov 2016

NYCIDER.COM

FARMS, FOOD & MARKETS

u-pick harvest 2016

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s fa l l a pproaches , the growing excit e m e n t

for the pick-your-own season offered at local farms will draw families from the surrounding region and beyond to enjoy freshpicked fruit and vegetables. Pears, pumpkins and, of course, apples, are typically ripe for picking through September and October, but this fall, pick-your-own options likely will be limited because of the abnormal 2015-16 winter and spring.

Many fruit trees blossomed and were into maturation in early spring, when a late frost dropped temperatures below freezing in many areas, killing off the trees’ initial fruitproducing buds. By the time strawberries and raspberries came into season in mid-June, news of the berry crop damage had already come from local farmers. Tantillo’s Farm in Gardiner (Ulster County) lost its cherry crop; Samascott

Orchards in Kinderhook (Columbia County) lost all its peaches; Stuart’s Fruit Farm in Granite Springs (Westchester County) suffered severe apple damage. Some farms, like the Don Baker Farm in Hudson, along with many others in Columbia and Ulster Counties, suffered so much damage that their entire harvest remains uncertain. No particular apple variety has been reported damaged more than others, but many farms may have an abbreviated harvest.

While it’s always a good idea to call ahead before planning a trip to a farm or orchard, to avoid disappointment, consider it mandatory this year to call ahead and/or check website postings to verify crop availability and pick-your-own options.

—Kintura Williams sept

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u-pick farms in the hudson valley

COLUMBIA Don Baker Farm 183 Rt 14, Hudson (518) 828-9542; donbakerfarm.com PYO: daily 9-5 Fix Brothers Fruit Farm 215 White Birch Rd, Hudson (518) 828-7560; fixbrosfruitfarm.com PYO: daily 8-5 apples, pumpkins, pears; IPM method Golden Harvest Farms 3074 US Rt 9, Valatie (518) 758-7683; goldenharvestfarms.com PYO: daily 8-6 apples

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Love Apple Farm 1421 Rt 9H, Ghent (518) 828-5048; loveapplefarm.com PYO: daily 9-5 apples

Smith Farms 200 White Birch Rd, Hudson (518) 828-1228; smithfarmshudson.com PYO: Mon-Thu 10-5, Fri-Sat 10-4 apples

Philip Orchards Farm 270 Rt 9H, Claverack (518) 851-6351; philiporchards.com PYO: daily 9-5:30 apples, pears; IPM method

Yonder Farms 37 Maple Ln, Valatie (518) 758-7011; yonderfarms.com PYO: Sat–Sun 9-6 apples, pumpkins

Samascott Orchards 5 Sunset Ave, Kinderhook (518) 758-7224; samascott.com PYO: daily 8-6 apples, pumpkins, squash

DUTCHESS Barton Orchards 63 Apple Tree Ln, Poughquag (845) 227-2306; bartonorchards.com PYO: Mon-Fri 9-5, Sat–Sun 9-6 apples; IPM method

Cedar Heights Orchards 8 Crosby Ln, Rhinebeck (845) 876-3231; rhinebeckapples.com PYO: 9-dusk daily apples Dykeman Farm 823 W Dover Rd, Pawling (845) 832-6068; dykemanfarm.com PYO: Sat–Sun 10-5 pumpkins Fishkill Farms 9 Fishkill Farms Rd, Hopewell Junction (845) 897-4377; fishkillfarms.com PYO: daily 9-6 apples, pumpkins, corn Green Horizons Organic 6 S Dingle Ln, Pawling (845) 855-5555 facebook.com/greenhorizonsfarm PYO: by appointment only apples, pumpkins, corn, pears Greig Farm 223 Pitcher Ln, Red Hook (845) 758-1234; greigfarm.com PYO: daily 9–5 apples Meadowbrook Farm 29 Old Myers Corner Rd, Wappingers Falls (845) 297-3002 meadowbrookfarmmarket.com PYO: daily 9-6 apples, pumpkins

ORANGE Apple Dave’s Orchards 82 Four Corners Rd, Warwick (845) 986-1684 appledavesorchardsanddistillery.com PYO: daily 9-5 apples, pumpkins Jones Farm 190 Angola Rd, Cornwall (845) 534-4445; jonesfarminc.com PYO: Mon & Wed–Fri 8-6, Sat–Sun 8-5 pumpkins Late Bloomer Farm 32 Union St, Montgomery (845) 742-8705 PYO: daily 10–6 pumpkins Lawrence Farms Orchards 311 Frozen Ridge Rd, Newburgh (845) 562-4268; lawrencefarmsorachards.com PYO: daily 9–4 apples, pumpkins, corn; IPM method sept

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Masker Orchards 45 Ball Rd, Warwick (845) 986-1058; maskers.com PYO: daily 9-5 apples Mead Orchards Farm 15 Scism Rd, Tivoli (845) 756-5641; meadorchards.com PYO: Sat–Sun 10-6 apples, plums Ochs Orchard 4 Ochs Ln, Warwick (845) 986-1591; ochsorchard.net PYO: daily 9-5 apples, pumpkins Pennings Farm Market Orchard 169 Rt 94, Warwick (845) 986-1059; penningsorchard.com PYO: daily 9-5 apples, pumpkins

Pick Your Own Apples Every Weekend SEPT 10 – OCT 23

Pierson Farm & Greenhouse 1448 Rt 211 W, Middletown (845) 386-1882; piersonsfarm.com PYO: daily 10-6 pumpkins Slate Hill Orchards 2580 US 6, Slate Hill (845) 355-4493 PYO: daily 8-6 apples, pumpkins, grapes Sleepy Hills Orchard 1328 Rt 284, Johnson (845) 726-3797; sleepyhillsorchard.com PYO: daily 9-6 apples, pumpkins Soons Orchard 23 Soons Circle, New Hampton (845) 374-5471; soonsorchard.com PYO: daily 9-6 apples; IPM method Warwick Valley Winery, Distillery & Orchards 114 Little York Rd, Warwick (845) 258-4858; wvwinery.com PYO: Mon-Fri 12-6, Sat–Sun 11-6 apples, pears Wright Family Farm 329 Kings Hwy, Warwick (845) 986-1345; wrightfamilyfarm.com PYO: Mon–Thu 12–7, Fri–Sat 10–7:30, Sun 10–6:30 pumpkins, corn

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ROCKLAND Dr. Davies Farm 306 Rt 304, Congers (845) 268-7020; drdaviesfarm.com PYO: daily 10-4 apples, pumpkins Orchards of Concklin 2 S Mountain Rd, Pamona (845) 354-0369; theorchardsofconcklin.com PYO: daily 8-6 apples; IPM method

ULSTER Dressel Farms 271 Rt 208, New Paltz (845) 255-0693; dresselfarms.com PYO: daily 9-6 apples, pumpkins Dubois Farms 209 Perkinsville Rd, Highland (845) 795-4037; duboisfarms.com PYO: daily 10-5 apples, pears, pumpkins, grapes, plums, peaches Hurds Family Farm 2187 Rt 32, Modena (845) 883-7825; hurdsfamilyfarm.com PYO: daily 9-5 apples, pumpkins, pears; IPM method Jenkins-Lueken Orchards 69 Yankee Foley Rd, New Paltz (845) 255-0999; jlorchards.com PYO: Mon–Fri 9-6, Sat–Sun 9–7 apples, pumpkins Kelder’s Farm & Homegrown Mini Golf 5755 Rt 209, Kerhonkson (845) 626-7137; keldersfarm.com PYO: daily 10-6 apples, pumpkins, corn, squash, flowers Mr. Apple Low Spray Farm 25 Orchard St, High Falls (845) 687-0005 PYO: daily 10-5 apples Prospect Hill Orchards 73 Clarke’s Ln, Milton (845) 795-2383; prospecthillorchards.com PYO: Sat–Sun 9-4 apples, pumpkins, pears Saunderskill Farm 5100 Rt 209, Accord (845) 626-2676; saunderskill.com PYO: Tue–Sun 7-6 apples, pumpkins

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

TURKEYS WILD TURKEYS HERITAGE TURKEYS

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

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

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Tantillo’s Farm 730 Rt 208, Gardiner (845) 256-9109; facebook.com/tantillosfarm PYO: daily 9-4:30 pumpkins, apples Wallkill View Farms 15 Rt 299 W, New Paltz PYO: daily 9-6:30 (845) 255-8050 pumpkins Weed Orchards & Winery 43 Mount Zion Rd, Marlboro (845) 236-7848; weedorchards.com PYO: daily 10-5 apples, pumpkins, vegetables, flowers, grapes; IPM method Wright’s Farm 699 Rt 208, Gardiner (845) 255-5300; eatapples.com PYO: daily 8-6 apples; IPM method Wilklow Orchards Farm 341 Pancake Hollow Rd, Highland (845) 691-2339; wilkloworchardsllc.com PYO: daily 9-6 apples, pumpkins

WESTCHESTER Harvest Moon Farm & Orchard 130 Hardscrabble Rd, North Salem (914) 485-1210 harvestmoonfarmandorchard.com PYO: daily 8-6 apples, pumpkins, peaches Outhouse Orchards 139 Hardscrabble Rd, North Salem (914) 277-3188; outhouseorchardsny.com PYO: daily 9-5 pumpkins, apples Stuart’s Fruit Farm 62 Granite Springs Rd, Granite Springs (914) 245-2784; stuartsfarm.com PYO: daily 9-6 apples, pumpkins Wilkens Fruit and Fir Farm 1313 White Hill Rd, Yorktown Heights (914) 245-5111; wilkensfarm.com PYO: daily 10-5 apples, pumpkins; IPM method

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LOCALLY GROWN

for want of sheep

A

text and photos by keith stewart

fter an absence of four

months, spent mostly in Ohio, George has come back to the farm for another season. We are glad to have him. His sprightly manner, boundless enthusiasm and love of action have endeared him to all of us.

Like most border collies George has a distinctive black-and-white coat and a sensitive, intelligent face. He is lean, muscular in a wiry sort of way, and he sports an impressive bushy tail with a white plume at

the end. George is highly alert at all times and he is eager to please. He is also a happy, funloving dog but he does have a tenacious streak.

He is just a year-and-a-half old.

George belongs to Chris Krivanek, a former employee. After three years on the farm, during two of which he efficiently managed our vegetable stand at the Union Square Greenmarket, Chris decided to try his luck in New York City. (He is now working for the Central Park Conservancy.) But a small city

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There are no sheep on our farm for George to herd, just a lot of very slow-moving vegetables, herbs, and some fruit trees.

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apartment is no place for a dog like George, so for a few months he lived with Chris’s parents in Ohio, but their suburban home also was a bit confining. Here on the farm, he can run to his heart’s content and Chris always has visiting privileges.

Border collies are herding dogs. The breed was first developed to manage sheep in Scotland and northern England. I grew up in New Zealand, a country with more than its fair share of sheep (some 30 million today, down from 70 million in the 1980s) and border collies were the sheep farmer’s dog of choice.

They are among the most intelligent of all dog breeds and, if properly trained, are responsive to a host of different commands, delivered verbally or via whistles and hand signals.

(Chaser, a famous female border collie, is able to distinguish more than a thousand words.) In New Zealand, sheep dog trials are common events where farmers show off their dogs’ skills at managing a flock of sheep by isolating an individual animal or dividing the flock into subgroups and moving them through freestanding gates and into different pens. It was

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always evident that the farmers and their dogs were closely bonded, sensitive to each other and took pride in their work together.

Unfortunately, there are no sheep on our farm for George to herd, just a lot of very slowmoving vegetables, herbs, and some fruit trees.

Lacking sheep and other four-legged domestic animals, he has turned his attention to the 20 or so egg-laying hens and two roosters that also live on the farm. For their own protection and to prevent them from devouring our salad greens, the chickens are contained in a large enclosure. A mere step by me in the direction of the chicken compound is interpreted by George to be a signal that it’s time to round up the birds. He crouches low and darts toward the enclosure, his body tight and rippling, his senses concentrated, as he takes a lightning quick look back to be sure I’m with him. Even when I’m not intending to feed the chickens, I generally go along with George and play the game because his herding instinct seems so strong and in need of gratification.

I throw a handful of cracked corn or kitchen scraps over their fence and the birds rush to

peck and swallow as much as they can as fast as they can (when there’s a finite supply of food and twenty-odd competing beaks, time is of the essence). As the chickens chase the food, George, on the outside of the fence, chases them and tries to direct their movement. Often his enthusiasm gets the better of him and he lunges at the fence, sometimes scratching his nose on the wire mesh. For his own wellbeing and the safety of the chicken, I reprimand him when he does this but it is clearly hard for him to restrain himself. Protected by their enclosure, the chickens appear oblivious to George or do not regard him as a threat. Sometimes they even peck through the fence at his nose.

When there’s no action with the chickens, George turns his attention to other feathered creatures, most often killdeer and barn swallows. Both show up each spring to raise their young and feast on the many insects that live on this organic farm. Killdeer chicks, because they are hatched on the ground in open fields, are vulnerable to predators until they have mastered flight. The parents know this—if George gets too close to their young, the adults noisily swoop down to distract and lead him away. He invariably takes the bait and pursues them at great speed but always a little behind. Even when they’ve drawn him well away from their young, the birds keep running him, giving the impression that they take pleasure in this sport. The barn swallows also like to run George. They are extraordinarily agile flyers accustomed to catching their prey on the wing; they start out by dive-bombing him in mock attack, turning away at the very last moment. George doesn’t stand a chance.

George is not the only dog on the farm.

Kobe, who came from North Carolina as a stray puppy, has been with us for more than 10 years.

To the best of our knowledge, Kobe is a black mouth cur, the same breed that was the subject of Fred Gipson’s novel (and later Disney movie), Old Yeller. He is a powerfully built hound and hunter with a tan coat and droopy ears.

Kobe and George are best buddies and hang out together. They like to play-fight and are quite convincing, especially when they have an audience. New visitors to the farm are taken aback when, amidst fearful snarling and bared teeth, Kobe goes for George’s throat. But no harm is done and, moments later, the erstwhile adversaries lick each other affectionately, then sit down to rest.

Both dogs receive a bowl of dried kibble every night. If one walks away from his bowl leaving some food behind, the other, if inclined, doesn’t hesitate to finish it off. When it comes to real meat and bone, though, it’s a different story.

Each day, George and Kobe spend an hour or so roaming the 30-odd acres of fields and woodland allotted to them within the confines of an invisible fence. They hunt together, with occasional success, but George always leaves the final act to Kobe who loves nothing better than to clamp his powerful jaws around an unwary rabbit or woodchuck and violently shake the life out of it. For him it’s a natural meal. Once Kobe has eaten his fill, George will cautiously partake of any remaining morsels of bone and flesh.

Because of his age, Kobe’s energy level is not what it used to be. He spends a good part of each day reclining in the shade of a mulberry tree. He has long since learned that chasing birds is a hunt doomed to failure, but George is still endowed with youthful enthusiasm, still a chaser of bubbles. Only time will change that.

I expect, though, that he will always yearn for a flock of sheep.

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EATING BY THE SEASON

cauliflower A cauliflower is nothing but a cabbage with a college education.

—Mark Twain, Pudd’nhead Wilson

C

a u l i f l o w e r wa s o n c e t h e

most expensive, elegant and fashionable vegetable on the Victorian table, though it has fallen in and out of favor countless times since. Now, however, primed with new culinary and nutritional interest, cauliflower is in the spotlight once again.

“I love cauliflower. It’s nice to see it finally getting its due,” says Terrance Brennan, the James Beard Award-winning chef and CEO of Brennan Restaurant Group.The owner of New York's famed Picholine, Brennan will assume operation of The Roundhouse, in Beacon, this fall.

“Cauliflower used to be the unsung hero of the kitchen,” agrees Chef Bruce Beaty. “In the modern kitchen, the chef who changed that was Joël Robuchon—he made a soup of puréed cauliflower and topped it with caviar. He turned a peasant vegetable into an ethereal, mind-blowing dish.”

Ryan McLaughlin, co-owner and chef of Daughters Fare and Ale in Red Hook loves to pair it with fish. “Especially firm, white fish, like roasted cod,” he says. ”The subtle sweetness just works. It’s really one of my favorite vegetables.”

Chef’s preference aside, when you think about a vegetable people are likely to go crazy for, a college-educated cabbage is usually not the first

thing that comes to mind. It’s an unfair omission.

Botanically, cauliflower is a member of the Brassicaceae family.

Known primarily for its big, bulbous white head, green, purple and even orange varieties also are popular, both as edibles and ornamentals. (Purple cauliflower gets its vibrant color from the presence of anthocyanin, the antioxidant also found in red cabbage and red wine. Orange cauliflower was first discovered in Canada in 1970, though it took years of crossbreeding before it was widely available; the color comes from a genetic mutation that allows the plant to hold more beta-carotene.)

In the 1890s, cauliflower was one of the Hudson Valley’s most important crops. William and Thankful VanBenschoten were the first to grow it commercially on their farm in the Catskills, near New Kingston. Other farms in the area followed suit, and soon the crop was such an important part of the local economy that printed crop predictions and cauliflower prices were printed on the front page of the local newspaper. “Cauliflower grows so well there because there’s rich, high organic matter soil,” says Amy Hepworth, seventh-generation farmer of Hepworth Farms, in Milton, “and the

text by emily clifton photographs by eva deitch

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It’s perfect for Thanksgiving—the hardest part is not eating it all before the rest of dinner’s ready. thought no one was going to order air is about 10 degrees cooler there, it but it’s one of our most popular so they don’t risk hot temperature at specials. We have tables where all four harvest.” The cauliflower boom lasted people are eating cauliflower steak.” until the 1950s, when increased comOne of the best aspects of petition from growers in California and cauliflower is that you really don’t Long Island crippled the local industry. need to do much to it to make it taste The last large-scale cauliflower operaCAULIFLOWER great. “At home I just blast it in a hot tion in the region ended in 1996.

COMEBACK oven until it gets those crispy edges,” Like its cousins broccoli, kale and For the last McLaughlin says. “It goes really well cabbage, cauliflower is a nutritional 13 years, the Town with turkey. Roasted with curry, golden powerhouse. It’s an excellent source of of Margaretville (Delaware County) has raisins, pine nuts and parsley—it’s manganese and vitamins C, K and B6, as hosted a cauliflower perfect for Thanksgiving. The hardest well as antioxidants that may help lower festival, celebrating the part is not eating it all before the rest cancer risk. One compound found in role the vegetable has of dinner’s ready.” cauliflower—glucobrassicin—may be played in the history “At The Roundhouse, our especially beneficial in fighting inflamof the area. Chock cauliflower comes from Hepworth mation in children. full of local charm, Farms,” says Beaty, “and it’s so fresh, Though you’ll find cauliflower in the festival features a when you pinch a floret it doesn’t the grocery store year-round, it’s best tractor parade, rides, crumble, it squeaks. It’s just beautiful.” eaten in the fall, when you can take a petting zoo and, of Though it’s a challenging vegetable advantage of the local harvest. “You’ll course, lots of farmfor the backyard gardener to grow, it start seeing good local cauliflower in fresh cauliflower for sale. This year is possible to have a good crop with a October and, depending on how many the festival will be little work. The most important steps frosts we get, we can harvest through held at the Village of are to choose the right cultivar for your November and even December,” Margaretville Pavilion, climate, plant at the proper time, and says Andrew Harrington, vegetable 10am to 4pm, Saturday, provide a steady supply of moisture, production manager at Fishkill Farms, September 24.

Hepworth says. “Growing a perfect, in Hopewell Junction. big, white cauliflower is a challenge,” In the kitchen, cauliflower is one she warns. “When cauliflower’s of the most versatile fall vegetables heading, it can’t be hot. It’s a daylightyou can find. “You can pretty much sensitive plant, which is why we plant do anything to it,” McLaughlin says, it in summer and harvest in the fall.

“It’s great roasted, boiled, pickled or We’ve had great results from Cheddar, puréed. One of my favorite ways to which is a bright orange variety; purple make it is to blanche it in salted water Graffiti; and Vitaverde, which is a green variety.” and toss it in a marinade of orange juice, orange At Fishkill Farms, Harrington makes two annual zest, olive oil and something spicy, like Espelette cauliflower harvests, in early summer and late fall, pepper. Don’t ice it after you boil it, though—when before the first frost. To keep the heads creamy it’s warm, it soaks up more flavor.” white, they have to be protected from sunlight, Cauliflower’s unique texture and mild flavor which would turn them green from photosynthesis. also make it a popular substitution for meat. Chef “The older varieties need to be tied up by hand, Krista Wild, of Wildfire Grill, in Montgomery, but most commercial hybrids now have selfhas elevated it to the star of the plate. “We serve blanching leaves,” he says. “They do a pretty good a cauliflower steak,” she says. “It’s roasted with job of covering the head, but if you want it to look coconut oil and served over parsnip purée, roasted perfect, you still need to check it often.”

4 butternut squash and a pistachio vinaigrette. I

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ROASTED CAULIFLOWER WITH GOLDEN RAISINS, PINE NUTS AND PARSLEY RYAN MCLAUGHLIN / DAUGHTERS FARE & ALE Ingredients

Method

ROASTED CAULIFLOWER

ROASTED CAULIFLOWER

2 heads cauliflower, yellow or white, florets cut into uniform pieces 2 to 3 tablespoons extra virgin olive oil 2 tablespoons non-pareil capers, chopped 1/2 cup pine nuts, toasted 1/2 cup golden raisins 1 bunch flat-leaf parsley, medium dice 1 cup curry vinaigrette (recipe follows) kosher salt to taste

Preheat oven to 350˚F 1. Bring 1 cup water to a boil. Pour over raisins and cover for 10 minutes, then strain and chop.

2. Toast pine nuts until they are light golden brown, about 8 to 9 minutes. Remove and let cool.

3. Increase oven temperature to 425° F. 4. Place cauliflower pieces in a roasting pan and season with olive oil, kosher salt to taste.

5. Roast cauliflower in 425˚F oven, turning often, until dark brown, about 20 to 25 minutes. Remove and let cool, then toss with curry vinaigrette to taste (see below).

CURRY VINAIGRETTE

1 tablespoon Dijon mustard 1/3 cup rice wine vinegar or white wine 1 tablespoon toasted curry powder 2 tablespoons honey 1 cup canola oil kosher salt to taste serves 4

CURRY VINAIGRETTE

1. Whisk mustard, rice wine vinegar, curry powder, honey and salt in small mixing bowl until thoroughly mixed.

2. Gradually whisk in 1 cup canola oil until thick. Taste and adjust salt and vinegar accordingly.

At home I just blast cauliflower in a hot oven until it gets those crispy edges. It goes really well with turkey. Roasted with curry, golden raisins, pine nuts and parsley— it’s perfect for Thanksgiving. The hardest part is not eating it all before the rest of dinner’s ready.

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

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CAULIFLOWER CARBONARA TERRANCE BRENNAN/ THE ROUNDHOUSE Ingredients 101/2-inch by 1/2-inch pieces each: white, orange, green and purple cauliflower (about 4.5 ounces each color broken in 1/2-inch pieces) 1/3 cup + 1 tablespoon firmly packed pancetta, cut into 1/2-inch by 1/2-inch pieces, 1/16-inch thick 1/3 cup + 2 tablespoons pecorino 1 whole egg 1 egg yolk 1 tablespoon coarse ground black pepper 1 1/2 teaspoons kosher salt 1 cup chicken stock 3 1/2 tablespoons butter 2 tablespoons extra virgin olive oil 3 quarts water 3 tablespoons salt Serves 4 as a side dish or 2 as an entrée

Method 1. Place water in a large pot. Add 3 tablespoons salt and bring to a boil.

2. Keeping each color separate, blanch cauliflower for about 30 seconds each, or until al dente. Remove and shock in ice water.

3. Heat a 10-inch sauté pan over medium-high heat. Add olive oil and pancetta and cook until just crispy, about 90 seconds.

4. Deglaze pan with 1 cup chicken stock. Add all cauliflower pieces to pan and simmer for 1 minute. Remove from heat.

5. Place egg yolks in a small bowl and slowly whisk in 3 table spoons of hot chicken stock from the sauté pan to temper eggs.

6. Place the cauliflower and remaining chicken stock back on the stove over medium-high heat.

7. Slowly add the egg yolk/chicken stock mixture to cauliflower and cook until the sauce thickens, about 1 minute.

8. Reduce heat to low and swirl in butter, cheese, black pepper and salt until emulsified.

Serve with freshly grated pecorino.

I have always loved cauliflower.

It’s nice to see it is finally getting its due. I like the versatility of it.

When made into a soup or puréed it is very subtle and delicate.

Roasted or sautéed, it can stand up to more bold flavors like the whole roasted cauliflower with harissa.

The Roundhouse, Two E Main St, Beacon (845) 440-3327; roundhousebeacon.com

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WHOLE ROASTED CAULIFLOWER TERRANCE BRENNAN/ THE ROUNDHOUSE Ingredients 1 whole white cauliflower, trimmed, leaves removed 1/2 cup + 2 tablespoons harissa sauce 3/4 cup cup water 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons sliced almonds 3 tablespoons golden raisins 4 tablespoons mint, coarse chiffonade 3 tablespoons parsley, coarse chiffonade Serves 4 HARISSA SAUCE

3/4 cup harissa sauce (Mina brand) 1/4 cup extra virgin olive oil 3 teaspoons salt 3 teaspoons honey 2 teaspoons lemon juice

Method Preheat oven to 350˚F. 1. Combine harissa sauce with salt, honey and lemon juice.

Slowly whisk in olive oil.

2. Brush 2 tablespoons olive oil to coat the bottom of a 10-inch sauté pan. Place whole cauliflower in center and pour the harissa on top of the cauliflower. Using a pastry brush, spread the sauce all over, making sure the entire cauliflower is covered.

3. Add 1 cup water to bottom of pan and place on the middle rack of oven and cook at 350˚F for about 1 hour 15 minutes, basting every 20 minutes with the sauce on the bottom of the pan. The cauliflower is done when a skewer can penetrate through without any resistance.

4. Heat a 10-inch sauté pan over medium high heat. Add 3 tablespoons butter; when it begins to turn brown and foams, add mint and parsley and swirl together for about 30 seconds, or until the herbs become crispy.

5. Add the almonds and cook for another 30 seconds.

6. Add the raisins and remove pan from heat.

7. Whisk in remaining harissa.

8. When cauliflower is done, place it on a plate, pour the harissa sauce over and serve hot.

The Roundhouse, Two E Main St, Beacon (845) 440-3327; roundhousebeacon.com

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CAULIFLOWER STEAK OVER MASHED PARSNIP KRISTA WILD / WILDFIRE GRILL Ingredients 1 head white cauliflower, sliced into 1-inch-thick steaks 12 medium parsnips, peeled, cut into 1-inch pieces 4 tablespoons coconut oil 1/2 cup coconut milk 1 roasted garlic clove 1 small butternut squash, peeled, de-seeded, cut into 1/2-inch dice and dice 4 leaves of fresh sage, chopped 2 ounces pistachios, shelled 10 sprigs cilantro 1/4 cup extra virgin olive oil 3 tablespoons apple cider vinegar 1 cup fresh spinach 2 garlic cloves salt and pepper to season serves 4

Method Preheat oven to 350˚F 1. Arrange butternut squash on sheet tray and drizzle with 2 tablespoons coconut oil. Season with sage, salt and pepper.

Roast in 350˚ F oven until tender, about 1 hour.

2. Bring 4 cups water to boil in a medium pot. Add parsnip pieces and boil until tender, about 30 minutes.

3. In a food processor, combine pistachios, cilantro, spinach, garlic, oil and vinegar. Purée until smooth. Pour into a bowl and set aside.

4. Place roasted parsnips in a clean food processor. Add roasted garlic, coconut milk, salt and pepper. Purée until smooth.

Pour into a bowl and set aside.

5. Drizzle both sides of cauliflower steaks with 2 tablespoons coconut oil. Place in a single layer on sheet tray; season with salt and pepper.

6. Roast cauliflower steaks in 350˚F oven for 35 minutes.

To plate: Pour generous amount of parsnip purée on plate. Place roasted cauliflower steak over parsnips. Scatter roasted squash on outside edge for color. Drizzle with pistachio vinaigrette.

Our cauliflower steak is roasted with coconut oil and served over parsnip purée, roasted butternut squash and a pistachio vinaigrette.

I thought no one was going to order it but it’s one of our most popular specials. We have tables where all four people are eating cauliflower steak.

Wildfire Grill, 74 Clinton St, Montgomery, (845) 457-3770; wildfireny.com

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MAGNIFICENT VIEWS, EXTRAORDINARY FOOD ALWAYS AT VALLEY RESTAURANT CALL OR EMAIL TODAY TO MAKE YOUR RESERVATIONS 845.424.3604 x39 jamesb@thegarrison.com Dinner: Thurs through Sat from 5pm-9pm.

Brunch: Sat & Sun from 11:30am-2:30pm.

thegarrison.com | 2015 US 9, Garrison NY

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$20.95 $29.95 LUNCH DINNER

The Valley Table’s Hudson Valley Restaurant Week

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rom inspired prix fixe menus to well-selected wines, beer and spirits, Hudson Valley Restaurant Week participants reflect what makes the Hudson Valley a worldclass culinary destination. From Bronxville to he Catskills, from Nyack to Kingston, award-winning chefs and restaurateurs extend this invitation for you to join them in celebrating ten years of Hudson Valley Restaurant Week.

The Valley Table is committed to using Hudson Valley Restaurant Week as a way to encourage the use of fresh, locally sourced ingredients from the finest producers in the region.

A bounty of harvest produce, national-award winning cheeses, gourmet maple syrups, local grass-fed meats and hand-crafted spirits are just some of the products Restaurant Week chefs are utilizing to get everyone to #eatlocal and #drinklocal.

As you look through this guide to the restaurants, you’ll also learn about our sponsors—those local purveyors and industry leaders who help make this event possible year after year.

For the most up to date list of participants, their menus, directions and details, and to make your reservations, visit hudsonvalleyrestaurantweek.com. sept

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PARTICIPATING RESTAURANTS AS OF PRESS TIME

KEY: L LUNCH $20.95 D DINNER $29.95 T CONVENIENT TO METRO-NORTH X EXCLUSIONS APPLY

HudsonValleyRestaurantWeek.com for participating restaurant menus, directions, updates and last-minute changes.

8 NORTH BROADWAY L D X 8 N Broadway, Nyack (845) 353-1200; 8northbroadway.com This Mediterranean restaurant offers a changing menu “inspired by local farms and neighborhood friends.”

A TAVOLA D 46 Main St, New Paltz (845) 255-1426; atavolany.com A simple Italian trattoria, focusing on fresh, local produce and ingredients in a rustic, family-style atmosphere.

105-TEN BAR & GRILL L D 127 Woodside Ave, Briarcliff Manor (914) 236-3651; 105ten.com A modern New American menu featuring craft brews and local wine; a hometown eatery with modern, rustic decor.

ANGELO’S FAMILY STYLE ITALIAN RESTAURANT L D 160 Market St, Ridge Hill (914) 709-1000; angelosfamilystyle.com Sit down in one of the 300 seats to experience southern Italian cuisine including pasta, seafood and of course, authentic antipasto.

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

251 LEX D T 251 Lexington Ave, Mount Kisco (914) 218-8156; 251lex.com From the owner of 8 North Broadway comes locally inspired Mediterranean cuisine in a twostory, century-old Victorian transformed to a warm contemporary setting.

273 KITCHEN D T 273 Halstead Ave, Harrison (914) 732-3333; 273kitchen.com An intimate Mediterranean bistro offers a locally sourced, super-seasonal menu of fresh seafood and grass-fed meats. Known for its small plates.

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.

HOW IT WORKS

AQUARIO D X 141 East Lake St, West Harrison (914) 287-0220; aquariony.com Overlooking picturesque Silver Lake, diners can enjoy fresh seafood, meat, and poultry dishes inspired by owner Manuel Cabral’s Portuguese heritage.

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).

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

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

A LOOK AT WHAT YOU NEED TO KNOW FOR FALL 2016 HVRW

Participating restaurants offer a three-course, prix fixe dinner menu for $29.95 per person, and may offer a three-course lunch menu for $20.95 per person (plus tax, beverage and gratuity).

Find the complete listing of Fall HVRW restaurant participants at HudsonValleyRestaurantWeek.com.

Reservations are strongly encouraged (and required by many restaurants). For those offering on-line reservations through Open Table, you simply click on “Book Now.” For others, you simply call the restaurant directly to make reservations.

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BAJA 328 TEQUILA BAR L D T X 328 Main St, Beacon (845) 838-2252; baja328.com Beacon hot spot offering over 110 tequilas to accompany authentic Southwestern cuisine.

THE BARN AT BEDFORD POST INN L 954 Old Post Rd, Bedford (914) 234-7800; bedfordpostinn.com A less-formal dining option from the team of chef Michael White, serving Italian-influenced seasonal cuisine. House-made pastas are a specialty.

THE BEACON HOTEL L D T X 424 Main St, Beacon Chef Rio Alexander Hendrix’s new venture takes locavore cuisine to a new level. Enjoy local flavors prepared in classic yet innovative techniques in a rustic, high modernist décor.

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 Ave, White Plains (914) 428-6868; benjaminsteakhouse.com Serious steaks created by an alumnus of the venerable Peter Luger restaurant in a handsome setting with a central fireplace.

BIRDSALL HOUSE L D T 970 Main St, Peekskill (914) 930-1880; birdsallhouse.net New American cuisine with a twist in a craftbeer gastropub. The menu brings together extraordinary local farming resources and seasonal foods of New York State.

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

BLU POINTE L D 120 Front St, Newburgh (845) 568-0100; blu-pointe.com This seafood-focused venue features a menu of the freshest products available, a contemporary lounge with fireplace, set right on the Hudson River.

BOCUSE RESTAURANT L D 1946 Campus Dr, Hyde Park (845) 471-6608; bocuserestaurant.com This Culinary Institute of America restaurant re-imagines classic French cuisine using modern techniques with a new style accompanied by casual yet sophisticated service.

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

NOVEMBER 1–13, 2016

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

COLD SPRING DEPOT L D T 1 Depot Sq, Cold Spring (845) 265-5000; coldspringdepot.com Bring the family or head out for date night and enjoy classic comfort food right on the Hudson River in historic Cold Spring.

THE BORLAND HOUSE INN L 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.

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.

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.

BV’S GRILL AT THE TIME NYACK L D X 400 High Ave, Nyack (845) 675-8700; bvsgrill.com A modern take on the classic American Grill featuring fresh fish and 28-day dry-aged steaks, local draft beer, cocktails, and an extensive wine list.

CAFÉ OF LOVE L D T 38 E Main St, Mount Kisco (914) 242-1002; cafeofloveny.com New American fare taking local ingredients on a global adventure. #localtastesbetter CARLO’S ITALIAN RESTAURANT L D 668 Tuckahoe Rd, Yonkers (914) 793-1458; carlosrestaurant.net A family-run Italian restaurant serving all the classics including chicken Paolo, shrimp oreganata, and veal Portofino.

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

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

CHAR D T X 2 S Water St, Greenwich, 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 L 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 yet offers options for every taste.

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

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.

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

CATSKILL MOUNTAINS RESORT D 211 Mail Rd, Barryville (845) 456-0195; catskillmountainresort.com From the Mountains of Lorraine, France, to the Catskill Mountains. Enjoy American French Fusion cuisine at this relaxing mountainside resort.

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

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

CELLAR 49 L D X 49 East Sunnyside Ln, Tarrytown (914) 591-3183; tarrytownhouseestate.com Fine “tavern food” in the cellar of the Biddle Mansion within the Tarrytown House Estate.

Offers a casual, energetic atmosphere and wine cellar.

HUDSONVALLEYRESTAURANTWEEK.COM

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

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

COSIMO’S BRICK OVEN 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 COSIMO’S ON UNION L D 1217 Rt 300 (Union Ave) Newburgh (845) 567-1556; cosimosunion.com COSIMO’S POUGHKEEPSIE L D 120 Delafield St, Poughkeepsie (845) 485-7172; cosimospoughkeepsie.com COUNTY FARE D X 2652 East Main St, Wappingers Falls (845) 297-3300; countyfareny.com Offering classic comfort foods using locally sourced products and pairing dishes with a rotating craft beer menu, thoughtful wine list and exceptional classic cocktails.

EAT. SHARE. WIN. Dine out at your favorite HVRW restaurant

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.

Photograph your meal; your favorite course, your classy cocktail or that perfect bite. Then share it! Tag us @valleytable & #HVRW

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

You’ll be automatically entered to win some tasty prizes.

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CRABTREE’S KITTLE HOUSE L D X 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.

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

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.

ELEVEN 11 GRILLE & SPIRITS D 1111 Main St, Fishkill (845) 896-0011; eleven11grille.com Comfort food, pub favorites, pasta, steaks and daily specials in a homey tavern complete with exposed beams and bricks.

DA NINA ITALIAN RESTAURANT L D 1 Lafayette Ave, Suffern (845) 357-5988; daninas.com Offering age-old, traditional recipes that have been passed down through generations within in a quiet and elegant dining space.

DAN ROONEY’S CAFÉ & BAR L D T 810 Yonkers Ave, Yonkers (914) 457-2531; danrooneyscafeandbar.com The atmosphere and flavors of a traditional Irish pub with great food, beer and Irish whiskey. In the Empire City Casino in Yonkers.

DELFINO’S ITALIAN RESTAURANT L D 60 Halstead Ave, Harrison (914) 835-2535; dineatdelfinosny.com Italian cuisine in a laid-back atmosphere with an extensive selection of fine wines.

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DINO’S VIGNETO CAFE L D X 80 Vineyard Ave, Highland (845) 834-2828; vignetocafe.com A neighborhood Italian eatery. Stop in for freshly homemade pasta and classic dishes.

Whole wheat and gluten-free pastas available.

DISH BISTRO & WINE BAR L D X 947 S Lake Blvd, Mahopac (845) 621-3474; dishmahopac.com Chef Peter A. Milano adds his own flair to classic and modern cuisines, with dishes capitalizing on local seasonal produce.

EXIT 4 FOOD HALL L D 153 Main St, Mt. Kisco (914) 241-1200; exit4foodhall.com Westchester County welcomes a wide selection of cuisines in one convenient location. At various food stations, diners can enjoy premier dishes made with fresh Hudson Valley produce.

FARM TO TABLE BISTRO D X 1083 Rt. 9, Fishkill (845) 297-1111; Ftbistro.com New American menu is committed to crafted food and the community of farmers and purveyors that provide the freshest seasonally available ingredients.

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

NOVEMBER 1–13, 2016

HUDSONVALLEYRESTAURANTWEEK.COM

#HVRW

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FIG & OLIVE L D T X 696 White Plains Rd, Scarsdale (914) 725-2900; figandolive.com The impossibly chic environs of Manhattan’s meatpacking district transported to suburban Scarsdale, with an invigorated Mediterranean menu.

HARPER’S 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.

FRANKIE & AUGIE’Z L D 3673 Hill Blvd, Jefferson Valley (914) 245-9241; frankandaugiez.com Family owned and operated, serving up “the best pizza in town” as well as a wide array of Italian dishes.

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

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

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

GUADALAJARA MEXICAN RESTAURANT L D X 2 Union St, Briarcliff Manor (914) 944-4380; guadalajaramexny.com Come for authentic Mexican cuisine and great guacamole. Cocktail menu goes beyond margaritas and sangria.

HALF MOON L D T X 1 High St, Dobbs Ferry (914) 693-4130; halfmoonhudson.com Casual American restaurant with panoramic views as far as Manhattan. Favorites include fresh Montauk seafood and burgers with creative flair.

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

HITO JAPANESE RESTAURANT L D T 26 E Main St, Mt. Kisco (914) 241-8488; asianhito.com Voted best sushi in Westchester, the menu focuses on a modern interpretation of classic dishes using fresh, quality ingredients.

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.

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

NOVEMBER 1–13, 2016

HUDSON HOUSE RIVER INN L D T X 2 Main St, Cold Spring (845) 265-9355; hudsonhouseinn.com A historic 1832 landmark serving dry-aged, hand-cut steaks and market-fresh fish on the riverfront.

IL LAGHETTO L D X 825 S Lake Blvd, Mahopac (845) 621-5200; illaghettorestaurant.com Formerly The Terrace Club, featuring year-round lakeside dining and traditional Italian cuisine.

INN AT POUND RIDGE L D T 258 Westchester Ave, Pound Ridge (914) 764-1400; innatpoundridge.com Chef Jean-Georges brings casual elegance to Pound Ridge with a seasonal, farm-to-table menu and a contemporary country atmosphere.

HUDSON FARMER & THE FISH L T 11 River St, Sleepy Hollow farmerandthefish.com Just like its sister restaurant, Purdy’s Farmer & the Fish, diners can enjoy the freshest, local ingredients prepared as beautiful, delicious dishes.

JOSEPH’S STEAKHOUSE L D 728 Violet Ave (Rt 9G), Hyde Park (845) 473-2333; josephs-steakhouse.com Quality Angus beef selections served with generous sides like garlic mashed potatoes and wild rice. Vintage images of the Sinatra era.

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

IL CASTELLO L D X 576 Mamaroneck Ave, Mamaroneck (914) 777-2200; ilcastellomenu.com Specializes in handmade pastas and tableside presentation. Brimming with Old World Italian charm. Serving large portions that “make Mama proud.”

HUDSONVALLEYRESTAURANTWEEK.COM

IL CENACOLO L D X 228 S Plank Rd, Newburgh (845) 564-4494; ilcenacolorestaurant.com A dining landmark in the Hudson Valley since 1988, celebrating the simplicity of classic Tuscan cuisine.

IL FRESCO L D X 15 Kings Highway, Orangeburg (845) 398-0200; il-fresco.com Serving classic Italian family recipes in a 300-year-old farmhouse, accompanied by an extensive wine list.

#HVRW

KITCHEN SINK FOOD & DRINK D T X 157 Main St, Beacon (845) 765-0240; kitchensinkny.com One of Beacon’s culinary gems features an eclectic mix of global and family-influenced dishes with local ingredients and modern technique.

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

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LA BOCCA L D T X 8 Church St, White Plains (914) 948-3281; laboccaristorante.com A premium variety of Italian dishes that incorporate ingredients imported from Italy, paired with an expansive selection of local craft beverages and wine served in a cozy atmosphere.

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.

LE SIRENE RISTORANTE L T X 1957 Palmer Ave, Larchmont (914) 834-8300; lesireneristorante.com Cosimo Bruno opened Le Sirene in 2014.

Offering authentic Italian cuisine, the menu combines Old World flavor with family tradition.

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

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.

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.

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.

LA PANETIÈRE L D X 530 Milton Rd, Rye (914) 967-8140; lapanetiere.com Southern French cuisine, complemented by an exceptional wine cellar, fresh baked breads and pastries. A Westchester landmark restaurant.

LE EXPRESS BISTRO & BAR L D 1820 New Hackensack Rd, Wappingers Falls (845) 849-3565; lexpresshv.com Warm, contemporary bistro in a suburban plaza setting, offers ingredient-driven, FrenchAmerican bistro fare.

LA RISERVA L D X 2382 Boston Post Rd, Larchmont (914) 834-5584; lariserva.com Family-owned and run, offering traditional Italian dishes accompanied by warm, attentive service.

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.

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LIMONCELLO AT ORANGE INN L D 159–167 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.

NOVEMBER 1–13, 2016

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.

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.

MIX COCKTAIL BAR & KITCHEN D T 66 Hale Ave, White Plains (914) 682-0050; cpwestchester.com In the lobby of the White Plains Crowne Plaza.

Offers cocktails by experienced mixologists and plates from steaks to burgers.

MADISON KITCHEN 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.

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.

MAMMA ASSUNTA RESTAURANT D T X 20 Columbus Ave, Tuckahoe (914) 961-8142 A classic Italian menu concentrating on homecooked Abruzzese and Neapolitan cuisine, paired with an extensive wine collection.

MARIACHI MEXICO D 405 Main St, Armonk (914) 273-6805; mariachimexico.biz “Eat, Drink, Smile, Love, Cheers to Life!” Stop in for Mexican favorites including flautitas, carnitas and enchiladas.

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

HUDSONVALLEYRESTAURANTWEEK.COM

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

MILL HOUSE BREWING COMPANY L D T 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.

#HVRW

MODERN ON THE RAILS L D T 1 Station Plaza, Mamaroneck, NY 10543 (914) 777-9300; modernonthereail.com Enjoy an Italian and American menu in the beautifully renovated 19th century Mamaroneck train station.

MONTE’S LOCAL KITCHEN AND TAP ROOM L D X 3330 Rt 343, Amenia (845) 789-1818; monteskitchen.com Chef Dafna Mizrahi takes locally sourced ingredients and artfully prepares New American dishes like Taconic bourbon glazed duck.

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MORTON’S STEAKHOUSE D X 9 Maple Ave, White Plains (914) 683-6101; mortons.com/whiteplains This popular nightspot is all about aged, prime beef, served in elegance. The menu offers seafood, chicken, chops and gluten-sensitive options.

THE PARLOR L D T 14 Cedar St, Dobbs Ferry (914) 478-8200; theparlordf.com David DiBari, of The Cookery, serving a small plates and wood-fired pizza menu in a relaxed, industrial setting.

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.

PERCH D X 1 King St, Marlboro (845) 236-3663; perchmarlboro.com New from the owner of Cathryn’s Tuscan Grill, offering a globally inspired, locally sourced menu. An eclectic list of wine and beer.

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.

PETER PRATT’S INN D X 673 Croton Rd, Yorktown (914) 962-4090; prattsinn.com Guests can enjoy regional American cuisine by the fireside with dishes like venison-boar chili or char su duck spring rolls.

MUGHAL PALACE L D T X 16 Broadway, Valhalla (914) 997-6090; mughalpalace.com Serving up fine Indian cuisine in a romantic and comfortable dining space, outfitted with an extensive wine and cocktail list.

NINA L D X 27 W Main St, Middletown (845) 344-6800; nina-restaurant.com Charm and ambiance in a vintage 1800s storefront (and former opera house).

International cuisine, a relaxed atmosphere and hip late-night vibe.

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

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

PIER 701 RESTAURANT & BAR L D 701 Piermont Ave, Piermont (845) 848-2550; pier701ny.com Chef-owner, Denis Whitton, offers traditional French cuisine with Mediterranean influences at this waterfront spot.

PINE & OAK L D T 199 Main St, Ossining (914) 236-3393 Approachable American cuisine and an extensive craft beer and cocktail list.

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

… a 4-season playground.

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NOVEMBER 1–13, 2016

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

RANCHO GRANDE L D X 1789 Central Park Ave, Yonkers (914) 337-3056 ; ranchgrandemex.com Serving up authentic Mexican cuisine alongside margaritas and sangria from the bar.

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.

POUGHKEEPSIE ICE HOUSE L D T 1 Main St, Poughkeepsie (845) 232-5783; poughkeepsieicehouse.com An historic Hudson Valley waterfront with Old World charm. Casually sophisticated cuisine with seasonal and locally inspired menus.

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

PRIMAVERA RESTAURANT AND BAR L D T 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.

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

PUB STREET D X 20 Wheeler Ave, Pleasantville (914) 741-0717; pubstreet.com Contemporary American cuisine served in an intimate setting, featuring thoughtful and approachable dishes.

HUDSONVALLEYRESTAURANTWEEK.COM

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

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.

#HVRW

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

RINIS RESTAURANT & WINE BAR L D 12 W. Main St, Elmsford (914) 592-6799; rinisristorante.com Classic Italian dishes including pork chops with sweet and hot peppers and eggplant parmigiana in a warm and friendly atmosphere.

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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.

THE ROUNDHOUSE D T 2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com A locally inspired seasonal menu, craft beers and creative artisanal cocktails. Floor-to-ceiling windows yield stunning waterfall views.

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

RISTORANTE CATERINA DE’ MEDICI L D 1946 Campus Dr, Hyde Park (845) 471-6608; ristorantecaterinademedici.com Authentic regional Italian cuisine crafted at the Culinary Institute of America includes woodfired pizza and other simple rustic dishes.

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.

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.

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.

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.

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

ROSEMARY & VINE L D 29 Purchase St, Rye (914) 481-8660; rosemaryandvine.com The cultural influences of owners Berj Yeretzian and Tania Rahal bring an authentic taste of the Mediterranean to the Hudson Valley.

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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.

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.

NOVEMBER 1–13, 2016

SAM’S OF GEDNEY WAY L D X 50 Gedney Way, White Plains (914) 949-0978; samsofgedneyway.com A modern American bistro with room for everyone offering a variety of atmospheres for any dining occasion.

SHADOWS ON THE HUDSON L D T 176 Rinaldi Blvd, Poughkeepsie (845) 486-9500; shadowsonthehudson.com An expansive restaurant set on a 40-foot cliff overlooking the Hudson River and the MidHudson Bridge offers a varied menu of steak and seafood.

SAMMY’S DOWNTOWN BISTRO L D T X 124 Pondfield Rd, Bronxville (914) 337-3200; sammysbronxville.com A neighborhood favorite serving American and continental cuisine with Italian accents in an inviting, modern setting.

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

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

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

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

SIXTY 5 ON MAIN D X 65 Main St, Nyack (845) 358-5200; sixty5onmain.com Chef Moshe Grundman using seasonal ingredients and international influences offers upscale, small plate dining to Nyack.

SCALINI OSTERIA L D T X 65 Pondfield Rd, Bronxville (914) 337-4935; scaliniosteria.com Regionally inspired Italian food highlighting the simplicity and new-age complexity of the country.

SOFRITO L D T X 175 Main St, White Plains (914) 428-5500; sofritowhiteplains.com The aromatic mix of onions, garlic, and tomato are the essence of authentic Puerto Rican cuisine in this colorful, contemporary dining scene.

SERGIO’S RISTORANTE L D X SONORA RESTAURANT L D T X 503 Fifth Ave, Pelham 179 Rectory St, Port Chester (914) 278-9771; sergiosofpelham.com (914) 933-0200; sonorarestaurant.net Enjoy fine Italian cuisine in a newly designed South American flavors with French-Asian space and savor classic dishes like Linguini alle infusion, complemented by a great wine list, vongole or Trenete al tartufo. delightful cocktails and attentive service.

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THE VALLE Y TABLE’S HUDSON VALLE Y RESTAUR ANT WEEK

HVRW Board of Advisors Peter Kelly Co-Chair

xaviars restaurant group

Dr. Tim Ryan Co-Chair

the culinary institute of america

Tim and Nina Zagat Honorary Co-Chairs

zagat

Vincent Barcelona

supreme oil company/ admiration foods

Nick Citera

cosimo’s restaurant group

John Crabtree

crabtree’s kittle house

Janet Crawshaw

the valley table

Agnes Devereux

the village tea room restaurant and bake shop

Cathryn Fadde

cathry n’s tuscan grill perch

Eric Gabrynowicz

restaurant north

Josh Kroner

terrapin restaurant

Rich Parente

clock tower grill

Glenn Vogt

rivermarket bar & kitchen

MaryKay Vrba

dutchess tourism

Kevin Zraly

windows on the world wine school

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SOUR KRAUT L D 118 Main St, Nyack (845) 358-3122; sour-kraut.com Hudson Valley’s favorite German-style restaurant is back, ready to serve up favorites including wiener schnitzel and wild mushroom strudel.

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

THE STADIUM L D 1308 Rt. 9, Garrison (845) 734-4000; stadiumbarrest.com An authentic sports bar featuring American bar food and extensive sports memorabilia.

TRATTORIA SAN GIORGIO L D 3279 Franklin Ave, Millbrook (845) 677-4566; trattoriasangiorgio.com Trattoria San Giorgio showcases Italian American cuisine with dishes including freshly made pastas, cappuccinos and brick oven pizzas.

STORM KING TAVERN L D 18 Ridge Rd, Cornwall (845) 458-5361; stormkingrestaurant.com Boasting views of Black Rock Forest, the tavern menu offers American food in a casual atmosphere.

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.

TAGINE RESTAURANT & WINE BAR D 120 Grand St, Croton-on-Hudson (914) 827-9393; taginecroton.com A unique bistro where French favorites, like steak frites and salade niçoise mix with Moroccan classics.

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

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

TEXAS DE BRAZIL D 1 Ridge Hill Blvd, Yonkers (914) 652-9660; texasdebrazil.com TEXAS DE BRAZIL D X 1584 Palisades Center Dr, West Nyack (845) 727-1313; texasdebrazil.com An authentic Brazilian-American churrascaria (steakhouse) combines the cuisine of Southern Brazil with the spirit of Texas.

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

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

TRADITIONS 118 D X 11 Old Tomahawk St, Somers (914) 248-7200; traditions118restaurant.com Traditional cuisine with classic Italian influences in an eclectic and comfortable atmosphere.

Extensive martini menu.

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

TUTHILL HOUSE AT THE MILL L D X 20 Grist Mill Ln, Gardiner (845) 255-4151; tuthillhouse.com Seasonal American and Italian dishes prepared with local ingredients in the restored, historical Grist Mill on the Tuthilltown Distillery property.

THE TWISTED OAK L D T 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.

TWO SPEAR STREET D X 2 Spear St, Nyack (845) 353-7733; 2spearstreet.com New American cuisine in a romantic setting on the river overlooking the Tappan Zee. UNION RESTAURANT & BAR LATINO L D X 22-24 New Main St, Haverstraw (845) 429-4354; unionrestaurant.net Continental cuisine with a Latin twist in an upscale hacienda setting. Friendly staff offer specialty cocktails and sangrias.

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

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

THE VAULT L D T X 448 Main St, Beacon (845) 202-7735; thevaultbeacon.com A locally sourced artisanal American menu combines creative takes on traditional dishes with a fresh raw bar and cheese charcuterie selection.

VESUVIO’S RISTORANTE D 300 Dupont Ave, Newburgh (845) 565-3199; vesuviosristorante.com Widely known for delicious Italian fare and exceptional service for diners in Newburgh and the Hudson Valley.

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

NOVEMBER 1–13, 2016

VILLAGE SOCIAL KITCHEN & BAR L D T X 251 E Main St, Mount Kisco (914) 864-1255; villagesocialkb.com An upbeat, inviting atmosphere with locally sourced ingredients from cheeses and produce to meat.

WINSTON RESTAURANT D T X 130 E Main St, Mount Kisco (914) 244-9780; winstonrestaurant.com Diners can enjoy New American fare on the three levels of the restaurant: the gastropub, the dining room, and the seasonal rooftop bar.

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

WOODNOTES GRILLE D 5340 Rt 28, Mount Tremper (845) 688-2828; emersonresort.com Based on Ralph Waldo Emerson’s famous poem, the contemporary country-style restaurant offers a variety of locally sourced dishes.

VINTAGE 1891 KITCHEN D T X 2098 Boston Post Rd, Larchmont (914) 834-9463; vintage1981kitchen.com A creative New American restaurant and lounge where diners can relax and enjoy a beautifully renovated space and seasonal menu.

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.

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.

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

WILDFIRE GRILL L D 74 Clinton St, Montgomery (845) 457-3770; wildfireny.com A popular local eatery featauring an eclectic, predominantly American menu with Asian, Mexican and Italian influences.

YEFSI ESTIATORIO L D 219 Main St, Eastchester (914) 779-9899; yefsiestiatorio.com Chef Christos Christou pulls from his childhood in Cyprus to serve home-style Greek cuisine featuring salads, entrees and small plates.

ZERO OTTO NOVE L D X 55 Old Rt. 22, Armonk (914) 273-0089; 089armonk.roberto089.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.

ZOILA’S RESTAURANT L D 2092 Rt 302, Circleville (845) 361-2222; zoilasrestaurant.com A hidden gem turning locally sourced ingredients into classic Latin and American comfort-food dishes in a cozy setting.

ZUPPA L D T 59 Main St, Yonkers (914) 376-6500; zupparestaurant.com A white-tablecloth Italian restaurant presents a refined collection of dishes in one of three dining rooms and an equally refined 2,500-bottle wine cellar Visit HudsonValleyRestaurantWeek.com for the latest restaurant additions, menus, reservations policies and more. photo credits:

59, woodnotes grille 60, ethan harrison pages 63, 66, 68 jermaine a. haughton page 65, chophouse grille page 64 ann stratton other photos colleen stewart/the valley page page

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Thank You to Our Sponsors

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

Interested in Sponsorship? Contact The ValleyTable (845) 765-2600 / hvrw@valleytable.com

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Sunday, September 18, 2016 11am - 5pm Ulster County Fairgrounds Libertyville Road, New Paltz

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w Pa f Ne t o 016 l 2

2nd annual

pony rides, petting zoo, crafts, great food from local restaurants, craft beer & local spirits! learn more at tasteofnewpaltz.com

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f o S s e N I s u b e h T eatiNg locaL iN school by david NeilseN

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ANAGING A COLLEGE DINING HALL

historically meant focusing on quantity and efficiency, not necessarily quality. Institutions feeding an assembly line of hundreds (or thousands) of newly independent students have traditionally gone the casserole route, with fresh vegetables something only found at the salad bar.

However, times are changing, in part because the students have changed. “Our students are pretty sophisticated eaters,” says Steve Sansola, Associate Dean of Student Affairs at Marist College in Poughkeepsie. “They are coming to us [used to] dining on really good cuisine. Their tastes are constantly changing.”

Most institutions contract their food service duties out to one of the big, international food service companies such as Sodexo, Arrowmark or Compass Group. These companies traditionally use massive, industrial farms to supply the quantities needed to feed the hordes of students they’re committed to feed—something that, at least in principle, would seem to make it difficult to introduce anything new, fresh, or local. However, changing student demographics and values are forcing school administrators and service providers to rethink not only what is served in the dining halls, but where it comes from, as well.

Emily Baksa, Unit Marketing Coordinator at Marist College for Sodexo, one of the world’s largest food service companies, says over the past couple of decades, students have become more socially aware and more invested in their communities. “More than in generations past,” she says, ”they want to know where their food comes from; they want it to taste good. They like to try new flavors.”

In the Hudson Valley, students’ growing demand for more sustainable food practices is changing the way colleges approach the offerings in their dining halls. At Bard College in Annandale-on-Hudson, “It started about nine years ago,” says Chas Cerulli, Senior Director of Dining Services for Chartwells, a division of Compass Group, another food service mega company. “We were having a general conversation with a student group about apples, and they asked, ‘Why are we paying for apples to be trucked to a warehouse in New York City then shipped to us? Why can’t we get apples from our own backyard?’ It started this whole conversation about institutionalized purchasing versus regional agriculture initiatives. So we created relationships with local farmers to buy directly from them—it was the advent of something that is now obviously a larger movement.”

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ChaNgiNg studeNt demographics aNd values are forciNg school adMiNistrators aNd service providers to rethiNk Not oNly what is served iN the diNiNg halls, but where it comes from, as well.

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A number of other colleges also have begun looking for ways to take advantage of the fact that they are located in the middle of one of New York’s major agricultural areas and to answer the most obvious question: If fresh food abounds all around them, why are they using frozen beef from Vancouver or produce trucked in from Florida or California or Mexico? After all, “Food is better when it’s sourced locally,” Sansola says.

Questions about food predominate during freshman orientation, even more than energy conservation or recycling, according to Mary Ellen Mallia, Director of Environmental Sustainability at SUNY Albany. “It’s something that is in the mindset of the students,” she says. “We have food-related courses and research throughout the campus. It’s achieved sort of a critical mass with the students.”

The drive to offer locally sourced food is part of a larger initiative at SUNY Albany. “Our local food purchase initiative is part of our larger plan of sustainable dining,” Mallia continues. “Since 2008, [the school has been] increasingly investigating and preparing local food. For us, ‘local’ is within 250 miles of the campus. But we also have, more recently, begun a project where we focus on New York-grown food. For that particular program we define local as New York State. We’re at 29 percent [locally sourced]; about 20 percent of our food is New York-based.”

Perhaps no college, at least in the Hudson Valley, has embraced the idea of sourcing local food more than Marist, which has been working with Sodexo on a local-food plan for eight or nine years. “We’re constantly leveraging Sodexo to seek alternative sources—meaning local and regional.

We’re at 54 percent [locally sourced food] this year; next year we’re adding all our turkey and additional meat products,” Sansola says. “The only thing missing out of our cadre of [locally sourced] food items will be pork, which we hope to do next year. We project to be roughly 63 percent [locally sourced] next year.”

Marist defines “regional” as 150 miles, though this will be expanded to 200 miles. Despite the larger area, Sansola admits that Marist will never hit 100 percent local, simply because there are certain staples—tropical fruits like bananas and oranges and vegetables out of season—that are not available locally and which the school cannot do without. Eventually, Sansola projects that between 70 and 80 percent of the food offered in Marist’s dining halls will be sourced locally.

While most people agree that offering students more food grown locally would be a good thing, it isn’t always easy.

The most obvious challenge is the added cost. “Local foods cost a little more,” Sansola notes, “so we have to be cognizant of the fact that we want to be competitive in our pricing as a college—we don’t want to pass the increase on to our students directly, so what can we do? How can we save in [other] areas to allow us to offer better food?”

At SUNY Albany, too, the bottom line looms large. “I think you have to note the cost difference and be fiscally prudent in terms of where you invest,” says Stephen Pearse, Executive Director of University Auxiliary Services. “It’s not like the chef can say ‘I need 20 pork loins,’ which would be

10 animals. We actually order 15 animals per week, which get distributed amongst the kitchens on campus. That’s everything. It’s not just 30 pork loins, it’s 30 sets of ribs, it’s 30 shoulders, it’s the shanks—it’s all the parts of the pig. It’s been a challenge for the chefs to determine how they are going to utilize it all. Pork loins are easy, but it’s when they get into some of the other parts of the animal that they have to get a little creative.”

When Bard set a goal to reach 20 percent locally sourced food by 2020, the school administration increased the food services budget to give the program a boost. That additional start-up money allowed the program to exceed that goal even earlier than anticipated, reaching 22 percent locally sourced food in 2014. However, “A lot of these additions cost more money,” says Katrina Light, Bard College’s Director of Food Sustainability. “As we’re looking to switching over to even more local sources—a sustainable coffee company or working with local bakeries or trying to source from smaller farmers—the cost goes up. There was a big push to make our initial goals, and then it went away. I would definitely say that we have reached a bit of a plateau financially. What do we do now?”

And the very nature of institutional purchasing poses other challenges. The contractual agreement between a school and its food service provider may limit the flexibility the school has in sourcing its food. There may be quantity, quality and deliverability stipulations that can be difficult or impossible for a local provider to meet. For example, at Marist, “We buy local milk products from Hudson Valley Fresh, but it took us almost two years to make that happen,” Sansola says. “There was a lot of back-and-forth between Marist and Sodexo about making sure [Hudson Valley Fresh’s] production line met [Sodexo’s] standards of liability and accountability. And Baldor [Specialty Foods] is the vendor—but Baldor is in New York City. We didn’t want the product shipped to New York City and then back to us. Now, we have a truck come right to us, but it took a while to make that happen.”

Colleges like Marist and SUNY Albany haven’t been able to switch to locally sourced food on their own. In the past decade, a cottage industry of distributors and vendors has sprung up to help local farms get their fresh product into the institutions that would otherwise ignore them. In addition, distributors like Baldor and producers like Hudson Valley Fresh, companies such as Red Barn Produce, Cariota Produce, Purdy and Sons and Bread Alone Bakery have stepped in to help facilitate distribution.

If there is a need or a niche, chances are there is a company working to fill it. “Red Barn meets the certification as required by Sodexo as a food provider, and they can source from all the local farms,” Sansola says. “In addition, Sodexo has other providers that fall within the 150- or 200-mile radius that have products that are locally raised. They, in turn, will contract with local farmers to raise certain products—say, pork or beef. We buy hormone/antibiotic-free chicken, for example, from Purdy and Sons.” SUNY Albany gets all of its fresh fish from Red’s Best, a Boston company that works with more than 500 independent New England fishermen to process and distribute their fresh catch throughout the region.

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NutritioNal beNefits, better taste aNd beNefits to the local ecoNomy aside, someoNe will always be watchiNg the bottom liNe.

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The fish is heavily tracked, so buyers know when it was caught, who caught it, even what boat it was on. It generally takes less than 36 hours for the fish to go from the deck of the ship to a student’s plate in the dining commons.

Of course, working with local farms means that not everything can be available on demand. This requires institutional chefs to be more flexible in their offerings. “Basically it’s just a matter of seeing what’s available,” says Anthony Legname, Sodexo Executive Chef at Marist. “All our purveyors send us a weekly list of what is available as far as product, and then we just try to capitalize on it. If it’s already incorporated into our menu, then we just purchase it. If not, then we purchase it and incorporate it into our menu. It’s local, it’s fresh, more nutritious, lowers our carbon footprint, it’s more sustainable, and makes everybody happy. It’s a win-win.”

In 2014, working with the American Farmland Trust, the State University of New York system took part in the Farm-toInstitution New York State Initiative by creating a program called Farm-to-SUNY that involved four campuses: Albany, New Paltz, Oneonta, and Oswego. “We had coordinated marketing across schools,” says Christina Grace, a consultant with the American Farmland Trust who worked on the project. “We provided technical assistance working directly with the distributors, introducing them to producers, putting tracking mechanisms in place to get a baseline of what’s being purchased today locally and what we can do going forward. One of the things that was most valuable was having regular communications across the Farm-to-SUNY campuses about what they were doing, what was working, what wasn’t.”

Infused with an initial grant, Farm-to-SUNY found a level of success. An analysis of the program published in January 2016 notes that beginning with the 2013-14 academic year, the campuses achieved 25 percent growth per year in the purchases of at least five local products. Unfortunately, the news was not all good. “What we had wanted to do was jumpstart a program and put some processes in place that would keep the program going,” Grace says, “but just as our grant was ending, the folks at SUNY Sustainability left—and they haven’t filled the positions. So we have been working to figure out who at SUNY might provide the kind of support that we were hoping for.”

Despite the significant challenges, there is reason to believe the local food movement will continue to grow at institutions of higher learning. “We’ve seen a growing awareness [regarding local food]. There’s been more in the media about it,” Light notes. “I think what happened at Bard specifically—being in a rural environment, being surrounded by farms—helped raise the question: Why is it so hard to source local food in this region?”

With the large food service companies such as Sodexo and Compass Group willing to work with the schools’ requests for more locally sourced food options, and with more distributors stepping up and becoming certified, the amount of locally grown food available to students will increase. Yet, nutritional benefits, better taste and benefits to the local economy aside, someone will always be watching the bottom line 4.

Dutchess County #1 Steakhouse by Trip Advisor

Open for Dinner Daily Lunch Friday & Saturday Sunday Brunch

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INDEX TO ADVERTISERS

PAGE 01 Adams Fairacre Farms / adamsfarms.com 68 Admiration Foods / admirationfoods.com 74 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com 42 Bad Seed Cider / badseedhardcider.com 11 Baja 328 / 845.838.BAJA / baja328.com 92 Barb’s Butchery / 845.831.8050 / barbsbutchery.com 83 Beacon Bread Company / 845.838.2867 / beaconbread.com 74 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com 35 Beacon Pantry / 845.440.8923 / beaconpantry.com 10 Bethel Woods Center for the Arts / bethelwoodscenter.org 7 Brotherhood Winery / 845.496.3661 / brotherhood-winery.com 20 Café Amarcord / 845.440.0050 / cafeamarcord.com 92 Caffe Macchiato / 845.565.4616 / addressyourapetite.com 91 Café Mio / 845.255.4949 / miogardiner.com C2 California Closets / 855.336.9590 / californiaclosets.com 23 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com 22 Cathryn’s Tuscan Grill / 845.265.5582 / tuscangrill.com 90 Cheese Plate / 845.255.2444 / cheeseplatenewpaltz.com 23 Clock Tower Grill / 845.582.0574 / clocktowergrill.com C4 Cosimo’s / cosimosrestaurantgroup.com 89 County Fare / 845.297.3300 / countyfareny.com 33 Craft 47 / 845.360.5253 / craft47.com 35 Crave Restaurant & Lounge / 845.452.3501 / craverestaurantandlounge.com 35 Crooked Rooster / thecrookedrooster.com 67 Culinary Institute of America / 845.471.6608 / ciarestaurants.com C3 Daily Planet Diner / 845.452.0110 / dailyplanetdiner.com 92 Daughters Fare & Ale / 845.835.8365 / daughtersfareandale.com 42 Dennings Point Distillery / denningspointdistillery.com 34 Dish Bistro & Wine Bar / 845.621.3474 / dishmahopac.com 11 Dogwood Bar / 845.202.7500 / dogwoodbar.com 22 Dubrovnik / 914.637.3777 / Dubrovnikny.com 74 Dutchess Biercafe / 845.440.7747 / thedutchessbiercafe.com 65 Dutchess Tourism / 800.445.3131 / dutchesstourism.com 55 Ella’s Bellas / 845.765.8502 / ellasbellasbeacon.com 55 Essie’s Restaurant / 845.452.7181 / essiesrestaurantpk.com 3 Ethan Allen / 845.565.6000 / ethanallen.com 23 Exposures Gallery / 845.469.9382 / theexposuresgallery.com 93 Farm to Table Bistro / 845.297.1111 / ftbistro.com 39 Fishkill Farms / 845.897.4377 / fishkillfarms.com 88 Fresh Company / 845.424.8204 / freshcompany.net 83 Frida’s Bakery & Cafe / 845.795.5550 / fridasbakeryny.com 81 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com 90 Glynwood / glynwood.org 79 Gourmet to Go / 845.677.5400 / gourmettogony.com 4 Grano Focacceria / 845.666.7007 / granofocacceria.com 73 Green Meadow Waldorf School / 845.356.2514 / gmws.org 44 Hahn Farm / 845.266.3680 92 Harry’s Hot Sandwiches / 845.765.8111 / harrysbeacon.com 85 Harvest Real Food Catering / 845.687.4492 / elmrockinn.com 40 Harvest Spirits / 518.758.1776 / harvestspirits.com 44 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org 63 HealthQuest / 800.421.1220 / health-quest.org 39 Hemlock Hill / 914.737.2810 / hemlockhillfarm.com 83 Henry’s at the Farm / 845.795.1500 / buttermilkfallsinn.com/henrys 11 The Hop / 845.440.8676 / thehopbeacon.com 92 Hudson Street Cafe / 845.534.2450 / hudsonstreetcafe.com 60 Hudson Valley Federal Credit Union / 845.463.3011 / hvfcu.org 41 Hudson Valley Fresh / hudsonvalleyfresh.com 43 Hudson Valley Distillers / 518.537.6820 / hudsonvalleydistillers.com 94 Hyde Park Brewing Company / 845.229.8277 / hydeparkbrewing.com 04 Il Barilotto / 845.897.4300 / ilbarilottorestaurant.com 69 Irving Farm Coffee Roasters / irvingfarm.com 91 J&J Gourmet / 845.758.9030 / jandjgourmet.com 56 Jacobowitz & Gubits / 866.993.7575 / jacobowitz.com

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PAGE 44 Jones Farm / 845.534.4445 / jonesfarminc.com 79 Joseph’s Steakhouse / 845.473.2333 / josephs-steakhouse.com 2 Judelson, Giordano & Siegal / 845.692.9500 / jgspc.com 20 Le Express / 845.849.3365 / lexpresshv.com 79 Leo’s Ristorante & Bar / leospizzeria.com 43 Locust Grove Farm / 845.795.5194 / locustgrovefruitfarm.com 44 Love Apple Farm / 518.828.5048 / loveapplefarm.com 43 Lowland Farm / 212.867.6376 / lowlandfarm.com 61 Manhattan Beer Distributors / manhattanbeer.com 62 Metro-North / mta.info/mnr 44 McEnroe Organic Farm / 518.789.4191 / mcenroeorganicfarm.com 94 Mexicali Blue / 845.298.8226 / mexicali-blue.com 80 Mill House Brewing Company / 845.485.BREW / millhousebrewing.com 22 Modern on the Rails / 914.777.9300 / modernontherails.com 33 Mother Earth’s / motherearthstorehouse.com 2 N&S Supply / nssupply.com 92 New Paltz Wine & Spirits / 845.255.8528 36 New York Apple Association / nyapplecountry.com 72 Nic L Inn / 845.452.5649 / nliwinecellar.com 33 Nina / 845.344.6800 / nina-restaurant.com 43 Nostrano Vineyards / 845.795.5473 / nostranovineyards.com 40 Obercreek CSA / obercreekfarm.com C3 Palace Diner / 845.473.1576 / thepalacediner.com 64 Pamal Broadcasting / pamal.com 21 Pamela’s Traveling Feast / pamelastravelingfeast.com 43 Pawling Farmers Market / 845.855.0633 / pawlingfarmersmarket.com 22 Perch / 845.236.3663 / perchmarlboro.com 44 Pine Bush Farmers’ Market / 845.217.0785 / pinebushfarmersmarket.com 94 Poughkeepsie Ice House / 845.232.5783 / pkicehouse.com 41 Quattro’s Poultry Farm & Market / 845.635.2018 72 Red Barn Produce / 845.691.7428 C3 Red Line Diner / 845.765.8401 / dineatredline.com 80 Restaurant 1915 / 845.786.2731 x.1915 12 RiverMarket Bar & Kitchen / 914.631.3100 / rivermarketbarandkitchen.com 21 Riverview Restaurant / 845.265.4778 / riverdining.com 80 Roundhouse, The / 845.765.8369 43 Sabellico Greenhouses / 845.226.5943 / sabellico.com 20 Shawangunk Wine Trail / gunkswine.com 10 Simply Gourmet Catering / 845.214.0300 / simplygourmetevents.com 7 Standard Cider Co / 845.496.3661 10 Stock Up / 845.202.7400 / stockupbeacon.com 42 Stoutridge Vineyard / 845.236.7620 / stoutridge.com 89 Sunflower Natural Foods Market / 845.679.5361 / sunflowernatural.com C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com 39 TasteNY Store at Todd Hill / 845.849.0247 87 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com 56 Thyme / 914.788.8700 / thymerestaurant.net 66 Ulster County Tourism / 800.342.5826 / ulstercountyalive.com 91 Utensil / 845.202.7181 / utensilkitchenware.com 56 Valley at the Garrison / 845.424.3604 x39 / thegarrison.com 55 The Vault / 845.202.7735 / thevaultbeacon.com 90 Village Tea Room / 845.255.3434 / thevillagetearoom.com 9 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com 81 Warwick Valley Winery & Distillery / wvwinery.com 68 Westchester County Tourism / 800.833.9282 / westchestertourism.com 88 William Farm & Sons / 518.828.1635 43 Whitecliff Vineyard / 845.255.4613 / whitecliffwine.com 79 Wildfire Grill / 845.457.3770 3 Williams Lumber & Home Center / 845.876.WOOD / williamslumber.com 86 WKZE / wkze.com 93 Woody’s Farm to Table / 845.534.1111 / woodysfarmtotable.com 2 The Would / 845.691.9883 / thewould.com 81 Xaviars at Piermont / 845.359.7007 / xaviars.com 34 The Yankee / theyankeebbq.com

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DIRECTORY

A C C O M M O D A T I O N S

Elmrock Inn 4496 Rt 209, Stone Ridge (845) 687-4492; elmrockinn.com Boutique farmhouse bed & breakfast William Farmer & Sons 20 S Front St, Hudson (518) 828-1635; wmfarmerandsons.com William Farmer & Sons renovated a historic boarding house in downtown Hudson and imbues it with a spirit of hospitality to provide a unique place to stay, a mercantile, a bar and a restaurant. “Stay happy. Enjoy craft cocktails and a gratifying meal.”

A R T

Newburgh Art Supply 5 Grand St, Newburgh (845) 561-5552; newburghartsupply.com Mon-Thur 10–6; Fri 11–7; Sat 10–6; 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.

Newly renovated and stocked!

B A K E R I E S

The Alternative Baker 407 Main St, Rosendale (845) 658-3355; lemoncakes.com Thur-Mon 7–5; Closed Tue-Wed Twenty years of small-batch, scratch, homemade all-butter baked goods. We offer gluten-free and allergy-friendly options, plus made-to-order sandwiches.

Vegan vegetable soups in season, hot mulled New York cider, JB Peel coffees and Harney teas, artisanal drinks, and our award-winning Belgian hot chocolate.

Special-occasion cakes and desserts.

Unique wedding cakes. All ”Worth a detour”—(NY Times).

Ella’s Bellas 418–420 Main St, Beacon (845) 765-8502 Mon & Wed 8–5; Thu–Sat 8–7; Sun 9–4; closed Tue Ella’s Bellas believes that an indulgence should taste like an indulgence regardless of our dietary restrictions. We specialize in gluten-free products, but we promise you won’t know the difference.

B R E W E R I E S

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

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C A T E R I N G

Fresh Company PO Box 187, Garrison (845) 424-8204; freshcompany.net At our kitchen one hour north of Manhattan in the Hudson Highlands, we gather great local and imported ingredients for events of all sizes and pocketbooks, from grand affairs to drop-off parties. We emphasize the freshest, finest ingredients, because great food is the spark that ignites a convivial gathering. Executive chef Shelley Boris draws inspiration from cooking styles from around the world.

Her distinct, warm style is reflected in meals that encourage hospitality and leisure at the table.

Gourmet to Go (845) 677-5400; gourmettogony.com Since 1992, a full-service off-premise caterer offering a wide range of locations.

Our fine reputation is based on years of consistency and superb service. We specialize in weddings, corporate events, cocktail parties, holiday parties, outdoor barbecues and even boxed lunches.

Creative cuisine, exceptional presentation and professional service, taking every event from start to finish flawlessly.

Harvest Real Foods Catering 4496 Rt 209, Stone Ridge (845) 697-4492; harvestrealfoodcatering.com Wed-Fri 10–4 Chef Mark Suszczynski known for his culinary vision, offers farm-to-table catering and unique locations like the Elmrock Inn, the perfect setting for farmstyle celebration: weddings, rehearsal dinners, showers, birthday parties, bar and bat mitzvahs.

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

Pamela’s Traveling Feast & Pamela’s Bird and Bottle 1123 Old Albany Post Rd, Garrison (845) 424-2333 pamelastravelingfeast.com Adding to her custom crafted cuisine with exceptional service, Pamela Resch, owner of Pamela’s Traveling Feast, announces her acquisition of the Bird & Bottle Inn. This historic, charming, and spirited 1761 colonial inn features four guest rooms with expansive grounds and permanent tent structure for weddings and private events. Offering Special Wine Paring Dinners several times a month,

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Weddings, private events, corporate events and holiday parties.

Simply Gourmet Events and Catering 10 IBM Rd, Poughkeepsie (845) 214-0300; simplygourmetevents.com Embracing the farm-to-table philosophy, Simply Gourmet offers customized off-site catering from full-service BBQ’s and buffets to a la carte breakfasts, lunches and cocktail parties.

Terrapin Restaurant Catering & Events 6426 Montgomery St, Rhinebeck (845) 889-8831; terrapincatering.com Enjoy the same high-quality ingredients and service that you know at Terrapin Restaurant anywhere in the Hudson Valley. Catering events of all types and sizes, Terrapin prepares custom menus for every event, using local, organic ingredients whenever possible. Contact Catering Director Hugh Piney.

C O F F E E

Irving Farm Coffee Roasters 23 Reagan Rd, Millerton (518) 789-3276; irvingfarm.com A quintessentially New York Company, at Irving Farm Coffee Roasters we know what the country means to the city—and vice versa. In 1999, Irving Farm established its farmhouse roastery in the town of Millerton. Now Irving Farm supplies carefully selected, handcrafted coffees to three cafes in the same metropolis, as well as our own small-town coffee house in Millerton.

D I N E R S

Daily Planet 1202 Rt 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com Palace Diner 194 Washington St, Poughkeepsie (845) 473-1576; thepalacediner.com Red Line Diner 588 Rt 9, Fishkill (845) 765-8401; dineatredline.com Table Talk Diner 2519 South Rd (Rt 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com D I S T I L L E R I E S

Dennings Point Distillery 10 N Chestnut St, Beacon denningspointdistillery.com Open Fri–Sun Denning’s Point Distillery crafts the finest artisanal spirits available including Viskill Vodka, Beacon American

Whiskey and Denning’s White Rye Whiskey. We choose only the highest quality grains from New York state farms and strive to create classic spirits of unique character and depth in our unique, urban production space.

G A R D E N I N G

Sabellico’s Greenhouses & Florist 33 Hillside Lake Rd, Hopewell Junction (845) 226-5943; sabellico.com Open year-round Grows most of what they sell and offers the healthiest plants around, advice on growing plants and a selection of organic veggie and herb plants. Depending on the season: a wide selection of organic veggie plants and herbs, along with premium trees, shrubs and roses. Fullservce florist shop on premesis.

H O M E

California Closets 16 Saw Mill River Rd, Hawthorne (914) 592-1001; californiaclosets.com Showroom open Mon–Fri, 9–5; Sat 10–3.

A pioneer in custom closets and personalized home storage. Let us help you transform the organization of your space, and design a solution that will fit your budget and your home’s aesthetic.

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

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

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

Williams Lumber 6760 Rt 9, Rhinebeck (845) 876-9663 34 Blommer Rd, Tannersvile (518) 589-5200 2424 Rt 44, Pleasant Valley (845) 605-3520

908 Rt 82, Hopewell Junction (845) 221-2751 9-11 E Market St, Red Hook (845) 758-5615 317 Kyserike Rd, High Falls (845) 687-7676 3679 Rt 9, Hudson (518) 851-3641 4246 Albany Post Rd, Hyde Park (845) 698-1004; williamslumber.com The largest independent home center in the area.

K I T C H E N

Utensil 480 Main St, Beacon (845) 202-7181; utensilkitchenware.com Mon, Wed–Sat 11–6, Sun 11–5 A practical and affordable kitchenware shop offering cookware, bakeware, gadgets and specialty items for the home or professional chef.

Warren Kitchen & Cutlery 6934 Rt 9, Rhinebeck (845) 876-6208; warrenkitchentools.com Mon–Sat 9:30–5:30; Sun 11–4:30 The Hudson Valley’s complete source for professional kitchen knives and tools, commercial quality cookware, bakeware, pocketknives and woodcarving tools. We stock the largest selection of name-brand cutlery in the region at prices well below retail. Knife sets, knife blocks and carving boards. Professional knife sharpening while you wait.

M A R K E T S

Adams Fairacre Farms 1560 Ulster Ave, Kingston (845) 336-6300 1240 Rt 300, Newburgh (845) 569-0303 765 Dutchess Tnpk, Poughkeepsie (845) 454-4330 160 Old Post Rd, Wappinger (845) 632-9955 adamsfarms.com Open daily A family-owned farm market/garden center. A cornucopia of fresh produce, meats, fish, deli, and prepared foods.

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

Barb’s Butchery 69 Spring St, Beacon (845) 831-8050; barbsbutchery.com Mon–Fri 11–7:30; Sat 10–6; lunch Tue–Sat; closed Sun & Mon Your new neighborhood butcher shop providing local, Hudson Valley–raised meat and poultry. Practicing nose-totail butchery, we are proud to offer fresh and smoked meats, specialty cuts, charcuterie, house-made stocks, craft bacon and more.

Beacon Pantry 382 Main St, Beacon (845) 440-8923; beaconpantry.com Mon–Sat 7–8; Sun 7–6 Providing artisan food and artisan service to Beacon and beyond, Beacon Pantry features more than 50 varieties

of cut-to-order domestic and imported cheese and charcuterie. Large selection of local, Italian and hard-to-find French pantry items, grass-fed local meats and dairy. Stumptown coffee, unique chocolates, fine pastries and desserts. Serving European-style sandwiches and cheese plates. Catering for any size event.

The Cheese Plate Water Street Market 10 Main St., New Paltz (845) 255-2444; CheesePlateNewPaltz.com Cheeses from around the world including our own backyard, along with everything that goes with them--pate, jam, chutney, pickles crackers and bread. Gifts too.

Marbled Meat Shop 3091 Rt 9, Cold Spring (845) 265-2830; marbledmeatshop.com A neighborhood butcher just outside the village of Cold Spring, providing sustainably raised meat, American farmstead cheese, local bread and groceries. Small lunch menu available daily.

Stock Up 29 Teller Ave, Beacon (845) 202-7400; stockupbeacon.com Thu-Sat 9-10; Sun-Wed 9-8 A team of artists, chefs, farmers, butchers and beer and coffee freaks who recognize the importance of supporting local farmers and businesses. Now serving distinct wine, beer and cider along with 6 draft lines. Brisket, pulled pork and fried chicken.

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TasteNY Store at Todd Hill Taconic State Pkwy, Lagrange Located 10 miles north of I-84 and 1 mile south of Rt 55 (845) 849-0247; ccedutchess.org Open Mon, Wed, Thu, Sat 10–7; Fri 10–8; Sun 11–7; closed Tue An asset along the Taconic State Parkway, find a vast array of foods and products grown or made in the Hudson Valley.

Outdoor farmers’ market open Jun–Oct: Fri 3–7, Sun 2–6.

N A T U R A L

F O O D S

Beacon Natural Market 348 Main St, Beacon (845) 838-1288; beaconnaturalmarket.com Mon–Sat 9–7; Sun 10–5 Lighting the way for a healthier world.

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

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

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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 24 Garden St, Rhinebeck (845) 679-5361; (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.

P A S T A

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

R E S T A U R A N T S

Angelina’s 43 Chestnut St., Cold Spring (845) 265-7078 Lunch & dinner Mon-Sat 11–9; Sun noon-9 This family friendly eatery serves up Italian comfort foods, pizzas and burgers. Save room for the homemade tiramisu.

Aroma Osteria 114 Old Post Rd, Wappingers Falls (845) 298-6790; aromaosteriarestaurant.com Lunch Tue–Sat 11:30–2:30; Dinner Tue–Thu 5–10, Fri–Sat 5–11, Sun 4–9 Voted Best Italian Restaurant by Hudson Valley magazine; Poughkeepsie Journal awards four stars. A romantic, relaxed atmosphere with an elegant cocktail bar in a beautiful setting. Here, rustic Italian cuisine is served with a unique and extensive selection of Italian wines (many available by the glass). Catering for all occasions available on or off premises.

Baja 328 328 Main St, Beacon (845) 838-BAJA; baja328.com Lunch & dinner Tue–Thu 11–10, Fri–Sat 11–11, Sun noon–8 Main Street’s newest hot spot, Baja 328 offers the finest authentic Southwestern food couples with 110-plus tequilas, the largest selection in the area.

Beacon Bread Company 193 Main St., Beacon (845) 838-2867; beaconbread.com Breakfast & lunch daily 7-5 pm Bakery and bistro. Everything from scratch.

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Benjamin Steakhouse 610 Hartsdale Rd, White Plains (914) 428-6868; benjaminsteakhouse.com Mon–Thu 4–10; Fri–Sat 4–11; Sun 12–10 Serving the highest quality USDA prime beef, with every cut carefully dry-aged in specially handcrafted aging boxes for 28 days. Delectable non-red meat dishes available, too, including our extravagant seafood platter.

Blu Pointe 120 Front St, Newburgh (845) 568-0100; blu-pointe.com Lunch & dinner Tue–Thu 11:30–9; Fri–Sat 11:30–10; Brunch Sun 11–2; Dinner Sun 1–8 With something for everyone, this restaurant on the Hudson River features a farm-to-table menu offering fresh seafood and prime rib, a raw bar station, local craft beers and spirits and an outside, riverside bar with live music.

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.

Café Mio 2356 Rt 44/55, Gardiner (845) 255-4949; miogardiner.com Breakfast & lunch Wed–Sun 8:30–4:30 A popular, casual café overlooking the Shawangunk Mountains. We are proud to offer the freshest local fare, drawing from our many surrounding farms— something that is at the core of our food philosophy. A varied selection of wines and craft beers.

Caffe Macchiato 99 Liberty St, Newburgh (845) 565-4616; addressyourappetite.com Breakfast & lunch Tue–Fri 9–3; Sat–Sun 9–4 Located in the historic district of Newburgh, Caffe Macchiato is a European-style café offering an all-day breakfast and lunch along with a fairtrade coffee beverage selection. The menu focuses on seasonal items and chef/owner Jodi Cummings highlights several local farms and producers on the menu. All desserts and pastries are baked from scratch in-house.

Canterbury Brook Inn 331 Main St, Cornwall (845) 534-9658; canterburybrookinn.com Dinner Tue–Thu 5–9; Fri–Sat 5–9:30 Hosts Hans and Kim Baumann offer fine Swiss continental cuisine featuring veal, duck, chicken, Schnitzel, pasta, filet mignon, fresh fish and much more.

Enjoy a fabulous dessert while sipping

a frothing cappuccino or espresso. We specialize in both on- and off-premise catering. Outdoor brookside dining.

Reservations suggested.

Cathryn’s Tuscan Grill 91 Main St, Cold Spring (845) 265-5582; tuscangrill.com Lunch daily noon–4:30; Dinner daily 4:30–10:30; Brunch Sun noon–3; Flight Night Tue 7–9:30 Follow the red brick walk off Main Street through a landscaped garden into a romantic dining scene. Choose from an array of Northern Italian dishes such as pulled rabbit with fresh pappardelle pasta, seedless grapes and grappa sauce; and grilled partridge with blackberries, pearl onions and pancetta with a red wine sauce.

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

Clock Tower Grill Kitchen & Bar 512 Clock Tower Dr, Brewster (845) 582-0574; clocktowergrill.com Lunch & dinner Tue–Thu noon–9, Fri noon–11; dinner Sat 5–11, Sun 3–9 Set in a renovated barn, the atmosphere is casual yet sophisticated; the menu “rustic American” with many ingredients drawn from area farms.

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

Old-style Italian cuisine with a New World twist. Daily specials, pasta, fish and meat dishes. Distinctive cocktail lounges, a unique wine cellar for private dinner parties and beautiful catering facilities.

County Fare 2652 E Main St, Wappingers Falls (845) 297-3300; facebook.com/countyfareny Mon-Fri 11-8; Sat 11-2; Sun 11-1:30 Locally sourced comfort food paired with craft brews on tap, a well-curated wine list and craft cocktails. Local and regional beers, as well as national and global craft brewers. Great service and outdoor seating available.

Craft 47 47 W Main St, Goshen (845) 360-5253; craft47.com Lunch & dinner Tue–Thu noon–10, Fri–Sat noon–midnight; 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.

Crave Restaurant & Lounge 129 Washington St, Poughkeepsie (845) 452-3501; craverestaurantandlounge.com Dinner Wed–Sat 4–10, Sun 4:30–9; Brunch Sun 11:30–3 Chef Ed Kowalski serves contemporary food with modern twists in a romantic and intimate setting located directly under the Walkway Over The Hudson.

Crooked Rooster 399 Manchester Rd., Poughkeepsie (845) 204-9900; thecrookedrooster.com Mon-Thu 11–7; Fri 11–8; Sat 11–4 With a fun, family-friendly vibe this new eater offers an equally fun and eclectic menu of noodle bowls, flatbreads, sandwiches, salads, burgers and wings to eat in or take out.

Catering too.

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 Daughters Fare & Ale 7466 S Broadway, Red Hook (845) 835-8365; daughtersfareandale.com Lunch & dinner Wed–Thu 10–7, Fri 10–9, Sat 10–8, Sun 10–6 Five-star restaurant quality food in an 18-seat cafe setting. Eat in or take out fresh goods featuring local ingredients, and grab a craft beer, wine or specialty coffee. Catering is also available. Don’t miss Burger Fridays from 9–5pm when we shift our focus to burgers.

Dish Bistro & Wine Bar 947 S Lake Blvd, Mahopac (845) 621-3474; dishmahopac.com Mon-Thu 4-9; Fri–Sat 3-10; closed Sun Chef Peter A. Milano adds his own flair to both classic and modern cuisine, with dishes focused on local seasonal produce.

Dogwood Bar & Restaurant 47 E Main St, Beacon (845) 202-7500; dogwoodbar.com Mon-Thu 5–12; Fri 4–2; Sat–Sun 3–2 Off the beaten path, Beacon's local gem. Inviting atmosphere. Great locally sourced food. Fine selection of 16 craft beers and specialty cocktails. Eclectic music and live performances. Family and vegetarian friendly. No TVs. Dubrovnik 721 Main St., New Rochelle (914) 637-3777; dubrovnikny.com Authentic Croatian cuisine with a farmto-table, sea-to-table approach.

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The Dutchess Biercafe 1097 Main St, Fishkill (845) 440-7747 Lunch & dinner Mon, Wed 11:30–9, Thu 11:30–10, Fri–Sat 10:30–11; lunch Sun 11:30–4 New to Fishkill, our historic setting transports patrons to a quaint, Belgian cafe pouring the best in Belgian beer and Belgian-style ales. Our menu blends Belgian favorites with comfort food— moules frites, chicken and waffles, unique burger and daily specials.

Essie’s Restaurant 14 Mount Carmel Pl, Poughkeepsie (845) 452-7181; essiesrestaurantpk.com Dinner Tue-Sat 5:30–10:30 A welcome and hip addition to Poughkeepsie’s Little Italy shows the chef’s American South and Caribbean roots in dishes prepared with a modern flair. Favorites include crispy jerk pork lardons; chicken and dumplings; coconut passion fruit panna cotta.

Farm To Table Bistro 1083 Rt 9, Fishkill (845) 297-1111; ftbistro.com Mon-Thu 11:30–9:30; Fri–Sat 11:30–10; Sun 11:30–9 The focus is always finding the best the world has to offer: the best produce, wine, beef and certainly, the best fish and seafood. Patio dining available.

Frida’s Bakery & Cafe 26 Main St, Milton (845) 795-5550; fridasbakeryny.com Breakfast & lunch daily 7–5 An extension of Buttermilk Falls Inn & Spa, Frida’s offers artisan breads, pastries and coffees as well as housemade breakfast and lunch options.

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.

Grano Focacceria 3182 Rt 9 Suite 114, Cold Spring (845) 666-7007; granofocacceria.com Open daily 11-10 A popular family friendly concept in Italy comes stateside, featuring a menu centered on focaccia topped with favorite ingredients, such as broccoli raab and sausage, clams and hot peppers; ricotta and parmesan with fresh arugula—available by the slice or the sheet.

Harry’s Hot Sandwiches 449 Main St, Beacon (845) 765-8111; harrysbeacon.com Tue-Fri 8-4; Sat–Sun 11-4; Closed Mon Sandwich heaven in the heart of Beacon, serving classic sandwiches with a twist.

Now serving breakfast all day.

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

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Local comes alive at this bucolic Inn & Spa, where the main ingredients are sourced from local producers and purveyors. An inventive menu features a fresh selection of large and small plates from casual burger and fries to refined New American dishes. Enjoy a pre-dinner stroll through the organic gardens and orchards or a drink overlooking the Hudson River and sweeping lawns.

Al fresco dining available.

The Hop: Craft Beer & Artisanal Fare 458 Main St, Beacon (845) 440-8676; thehopbeacon.com Lunch & dinner Mon, Wed–Thu noon–10, Fri–Sat noon–midnight, Sun noon–10 Share our love of finely crafted beers and passion for house-made charcuterie, local cheeses and seasonal fare. Come enjoy a meal with us and then take a look at the amazing beer selection and specialty food items we have available for retail. Seating at the Chef’s Table is also available by reservation.

Hudson Street Café 237 Hudson St, Cornwall-on-Hudson (845) 534-2450; hudsonstreetcafe.com Breakfast Mon–Fri 6–11:30; lunch Mon–Fri 11–3; brunch Sat 7–3, Sun 7–2 Good food served here. Breakfast includes hourmase corn and oat bran pancakes, huevos rancheros and scones baked fresh every morning.

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

Custom catering available.

Il Barilotto 1113 Main St, Fishkill (845) 897-4300; ilbarilottorestaurant.com Lunch Mon–Sat 11–2:30; dinner Mon–Thu 5–10, Fri–Sat 5–11 Blending the old with the new, Eduardo Lauria, chef-owner of Aroma Osteria, transformed an historic brick building in the heart of Fishkill to a trattoria and wine bar. The fare is Italian peasant with a contemporary flair. The selection of regional wines from Italy—available by the glass or flight—is extensive.

Catering on- and off-premises.

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

Leo’s Ristorante Rt 9D, Wappingers Falls (845) 838-3446 22 Quaker Ave, Cornwall (845) 534-3446 1433 Rt 300, Newburgh (845) 564-3446 leospizzeria.com Lunch & dinner Mon–Sat 11–10; Sun 2–9

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

Mexicali Blue 87 Main St, New Paltz (845) 255-5551 1571 Rt 9, Wappingers Falls (845) 298-8226; mexicali-blue.com Sun–Thu 11–9; Fri–Sat 11–10 Using fresh, natural ingredients, Mexicali Blue serves up delicious Southwestern and Californian cuisine in a fun, colorful setting. Tacos and burritos top the menu.

Mexican beer and margaritas rule the drinks list.

The Mill 46 Vassar Rd, Poughkeepsie (845) 214-0000; millpk.com Lunch & dinner Tue–Thu 11:30–9, Fri–Sat 11:30–10; dinner Sun 4–9; brunch Sun 11–4 Executive chef and Hudson Valley native Mark Haslam features fresh seasonal and local artisanal foods. Our casual and upbeat atmosphere coupled with our knowledgeable staff, acoustic entertainment and cozy indoor and outdoor dining make us the destination that serves all of our guests the dining experience they deserve.

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

Modern on the Rails 1 Station Plaza, Mamaroneck (914) 777-9300; modernontherails.com Lunch & dinner daily from 11:30; Mon dinner-only Set in a magnificent 19th century train station, offering Italian classics like pork osso bucco, linguini with freshly shucked clams and brick oven pizzas.

Nic L Inn 135 N Water St., Poughkeepsie (845) 452-5649; nickelinn.com Lunch & dinner; Tue-Thu 12–9; Fri-Sat 12–10; Sun 1-9 An inviting neighborhood eatery with locally sourced menu, pour-your-own wine system and outdoor seating (in season).

Nina 27 W. Main St, Middletown (845) 344-6800; nina-restaurant.com Lunch Mon–Sat 11:30–2:30; dinner Mon–Sun from 5; brunch Sun 9:30–2 New York City–trained chef Franz Brendle brings an elegant flair to classic American cuisine. Features include filet mignon Roquefort, shrimp asparagus risotto and seafood specials. Nice selection of wines in various price ranges. Friendly staff, cozy décor. Hearty Sun brunch.

Pamela’s on the Hudson 1 Park Place, Newburgh (845) 562-4505 Dinner Thur-Sun 4–til close pamelasonthehudson.com Contemporary American bistro and bar on the Hudson River. A warm, cozy and casual atmosphere with live music every evening and Happy Hour food and drink specials Thursday-Saturday 4:30pm-6:30pm. Pamela’s features an expansive wine by the glass menu as well as nightly dinner specials.

Catering is available for weddings, corporate events, private events, and holiday parties.

Perch 1 King St, Marlboro (845) 236-3663 Lunch & Dinner; Closed Mon New from the owner of Cathryn’s Tuscan Grill in Cold Spring, offering a globally inspired, locally sourced menu. The eclectic list of wine and beer represents the best of the Hudson Valley.

Poughkeepsie Ice House 1 Main St, Poughkeepsie (845) 232-5783; pkicehouse.com Sun–Wed 11:30–10; Thu–Sat til 11 The Poughkeepsie Ice House is the anchor for the Queen Bee City. The historic Hudson Valley waterfront brick building features old world charm and walking distance to the Poughkeepsie Train Station and the Walkway over the Hudson. Public boat docking and waterfront dining are available. The food is casually sophisticated with seasonal and local inspired menus.

Restaurant 1915 55 Hessian Dr, Bear Mountain (845) 786-2731 ext. 1915; visitbearmountain.com Thu–Sat 5–9, Sun 11–9 Located at the historic Bear Mountain Inn, enjoy a seasonal menu in a beautiful lodge setting.

RiverMarket Bar & Kitchen 127 W Main St, Tarrytown (914) 631-3100; rivermarketbarandkitchen.com Lunch & dinner daily Innovative, epicurean hub featuring a restaurant, bar, wood-fired pizzeria, wine and spirits store, and farmers’ market.

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

The Roundhouse 2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com Lunch & dinner Wed-Sat 11:30-Close; Sun Brunch 11-3; Lunch 3-8 Set in a historic textile mill transformed into boutique hotel, the restau-

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rant serves elegant, locally inspired American fare and offers a well-curated 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.

Thyme Restaurant 3605 Crompond Rd, Yorktown Heights (914) 788-8700; thymesteakandseafood.com Lunch & dinner Tue–Sun 11:30–10; brunch Sun 11:30–2 Step into Thyme for a relaxing meal of distinguished flavors. Chef-owner Tom Costello offers a menu of masterfully crafted dishes featuring Contemporary American fare in a warm and inviting setting. Explore the diverse wine list and seasonal cocktail specials.

Tito Santana Taqueria 142 Main St., Beacon (845) 765-2350; tacosantana.com Lunch & dinner Mon-Sun 11-9 Classic tacos and Mexican food in a colorful setting. The $2 taco Tuesday can’t be beat.

The Vault 446 Main St, Beacon (845) 202-7735; thevaultbeacon.com Lunch, dinner, late night.

Mon, Tue & Thu 11-10; Fri 11-midnight; Sat noon-midnight; Sun noon-8 Serving an eclectic menu of tapas, local spirits, fine wine and craft beer in a 1920’s bank turned restaurant. The menu is locally sourced. Now offering outdoor dining. Checkout the facebook page for the line up of live bands and DJ’s.

Valley at the Garrison 2015 Rt 9, Garrison (845) 424-3604; thegarrison.com/restaurants Valley: Dinner Thu–Sun 5–9; midday menu Sat–Sun 11:30–2:30 Terrace: Mon–Thu 8–6; Fri–Sun 7–7 The Garrison’s signature fine-dining restaurant offering seasonal American Cuisine and an extensive international wine list of great accolade. Regional and NYS Craft breweries and distilleries to match the seasonal-regional focus of the kitchen. Our spectacular view will enhance any dining experience.

The Village Tearoom 10 Plattekill Ave, New Paltz (845) 255-3434; thevillagetearoom.com Breakast, lunch & dinner Tues–Sat 8–9, Sun 8–8

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

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

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

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

Woody’s Farm to Table 30 Quaker Ave, Cornwall (845) 534-1111; woodysfarmtotable.com Open Wed–Mon 11:30–8:30; closed Tue A “new old-fashioned” burger joint located in a restored 1910 building in picturesque Cornwall. Casual, family place offering fast, simple meals for people on the go using fresh, wholesome ingredients with a local emphasis.

The Would 120 North Rd, Highland (845) 691-9883; thewould.com Dinner Tue–Sat 5–11 Dine amid the apple orchards. A long history of warm hospitality and innovative New American cuisine makes for a popular destination. CIA-trained chefs show dedication to great ingredients and seasonality for sophisticated fare.

For a lighter option, try the bistro menu.

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

Xaviar’s at Piermont 506 Piermont Ave, Piermont (845) 359-7007 Lunch Fri, Sun noon–2; dinner Wed– Fri 6–9, Sat seatings 6 & 9, Sun 5–8 Freelance Café & Wine Bar 506 Piermont Ave, Piermont (845) 365-3250 Lunch Tue–Sun noon–3; dinner Tue–Thu 5:30–10, Fri 5:30–10:30, Sat 5:30–11, Sun 5–10 Restaurant X & Bully Boy Bar 117 North Rt 303, Congers (845) 268-6555 Lunch Tue–Fri noon–2:30; dinner Tue–Thu 5:30–10, Fri 5:30–10:30, Sat 5–11, Sun 5–8; brunch Sun seating 1pm X2O Xaviars on the Hudson 71 Water Grant Way, Yonkers (914) 965-1111 Lunch Tue–Fri noon–2; dinner Tue–Fri 5:30–10, Sat 5–10, Sun 5–9; brunch Sun noon–2 Ziatun 244 Main St., Beacon (845) 765-8268; ziatun.com Lunch & dinner Thu-Mon 11-9 From the owners of Beacon Bread Company comes this little gem, serving authentic Palestinian-Arabic-Middle Eastern fare with many vegan and vegetarian options.

S E R V I C E S

Hudson Valley Federal Credit Union (845) 463-3011; hvfcu.org Full-service financial cooperative serving individuals and business in Dutchess, Orange, Ulster and Putnam Counties. 17 local branches and contact center avaiulable late on weekdays and all day on Saturdays.

Over 82,000 conveniently located surcharge-free nationwide ATMs and a full siute of online, movile and text banking services. HVFCU is federally insured by the NCUA and is an Equal Housing Lender.

Jacobowitz and Gubits, LLP 158 Orange Ave., Walden (845) 778-2121; jacobowitz.com Mon-Thu 8:30-5:30 Expert legal services for restaurateurs includes business planning, succession planning, licenses and permits, employment, immigration, real estate, financing, contracts and taxation.

T O U R I S M

Dutchess Tourism 3 Neptune Rd, Suite A11A, Poughkeepsie (845) 463-4000; dutchesstourism.com Ulster County Tourism 20 Broadway, Kingston (845) 334-5459; ulstercountyalive.com Westchester County Tourism (800) 833-9282; visitwestchesterny.com W H O L E S A L E

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, highquality produce at competitive prices emphasizing reliable and personal service. Pick-up or delivery available to Dutchess, Columbia, Ulster and Orange counties.

W I N E

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S P I R I T S

New Paltz Wine 245 Main St., New Paltz (845) 255-8528; newpaltzwine.com Mon-Sat 10-9; Sun noon-6 Full-service wine and spirit shop. Large local selection. Friendly, knowledgeable staff. Case discounts. Special orders.

W I N E R I E S

Nostrano Vineyards 14 Gala Ln, Milton (845) 795-5473; nostranovineyards.com Sat & Sun noon-5 In Italian, “nostrano” translates to “of our own.” Nestled in the hills of the Hudson Valley, Nostrano Vineyards uses the name as their philosophy: a local vineyard producing wine from their own grapes. Tasting room now open.

Shawangunk Wine Trail (845) 256-8456; (845) 291-1927; gunkswine.com Nestled between the Shawangunks and the Hudson River, just 60 miles north of NYC is a trail of 14 familyowned 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 10 Ann Kaley Ln, Marlboro (845) 236-7620; stoutridge.com Many of our wines and spirits are locally grown, and all are from New York fruits and grains. Our wines are sold exclusively at the winery. Enjoy an authentic taste of the Hudson Valley at our winery, distillery and grounds.

Warwick Valley Winery & Distillery 114 Little York Rd, Warwick (845) 258-4858; wvwinery.com Daily 11–6 for tastings Food & Wine magazine calls our draft cider “clean, vibrant” with a “sweet finish.” We produce wine for every occasion: Chardonnay, Riesling, Harvest Moon, Black Dirt Blush and Red, Cabernet Franc, Pinot Noir. As the Valley’s first distillery, we produce a line of fine brandies and liqueurs.

Bakery Café serves lunch and fresh breads on weekends.

Whitecliff Vineyard 331 McKinstry Rd, Gardiner (845) 255-4613; whitecliffwine.com Daily 11:30–5:30; Sat til 6 One of the valley’s largest vineyards boasts beautiful views of the Shawangunk Ridge. Owner/wine maker Michael Migliore produces award-winning wines from European vinifera varietals such as Chardonnay, Cabernet Franc and Riesling, as well as new hybrids. Visit our friendly tasting room. Winery tours by appointment, 4 special events.

LOVE

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Taste what everyone’s talking about

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69 Spring Street, Beacon, NY 12508 845.831.8050 • www.barbsbutchery.com

BEER LOVERS! Join the CIA for its First-Ever Beer Festival

SATURDAY, OCTOBER 8, 2016 AT THE EGG ON THE CIA CAMPUS HYDE PARK, NY VIP Admission $65: 1 p.m.

General Admission $45: 2–5 p.m.

• Meet Local & Regional Brewers • Sample Amazing Food from CIA Chefs • Enjoy Classes & Demos by CIA Experts • Tour The Brewery at the CIA INFORMATION AND TICKETS CIAchef.edu/BrewU MEDIA SPONSOR

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@VALLEYTABLE.COM

Buy local. Eat local.

Visit us online for recipes, cocktails, food and farm news, and a calendar of delicious events.

Just in time for apple pie and pumpkin picking.

Visit valleytable.com for your guide to apple orchards and pumpkin patches. Farm markets are brimming in the Hudson Valley. Get recipes from your favorite chefs. Make the most of the harvest.

EAT. SHARE. WIN. Tag us @valleytable & #HVRW during The Valley Table’s Hudson Valley Restaurant Week (Nov 1-13). Share pictures of your favorite HVRW restaurant, most adventurous bite or classy cocktail. And you’ll be entered to win some tasty prizes.

#EatLocalDrinkLocal Join us! The Valley Table sponsors numerous events each year—so come by to greet us and enjoy the great taste of autumn in the Hudson Valley.

Sept 18 we’ll be at Harvest the pop-up marketplace of local (and rare) brews.

Nine breweries under one roof at Newburgh Brewing Company.

The Traveling Table Travel along with Chef Peter Milano (of Dish in Mahopac) for a taste of local fare—in Portugal.

Visit valleytable.com for a taste adventure and recipes to try at home.

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fa c e b o o k . c o m / t h e va l l e y ta b l e

Oct 8 we’ll be at The Culinary Institute of America’s inaugural Brew U. An “Octoberfest” of local craft beers.

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LAST CALL

Make that to go We’ve known and enjoyed the company of John Vargo since our first issue. The

ex-Army cook, ex-head chef at Gadaleto’s Seafood Restaurant in New Paltz, host and early supporter of The Valley Table’s “Farmer & Chef” dinners, developer of the successful Mountain Man hot sauces, devoted family man, angler and lover of old Jeeps has always been quick with a laugh and good conversation.

Vargo and family pulled up stakes and left the Hudson Valley over a decade ago, resettling in the North Country (the fishing’s a lot better up there, he chided), where he opened up his own quirky little restaurant. It’s perfectly legitimate to say that the Eat ’n Meet Grill, his quasi-takeout joint in Saranac Lake, attained legendary status among culinary insiders nationwide. His locally sourced, high-quality dishes, ample portions and modest prices developed a devoted local following—it was almost impossible to resist his famous Reuben sandwich (the best this side of the City, it’s been said) or his equally famous personal meatloaf (he’s counted making more than 10,000 of them). Many of the out-of-towners who made the trek to the blue building adjoining the skeletal remnants of an Olympic-era miniature golf course included the rich and the famous, their interest no doubt piqued by over-the-top mentions and reviews in National Geographic Adventure, Ottawa magazine, Urbanspoon, Huffington Post and elsewhere.

We visited our not-quite 51-year-old friend earlier this summer, partly to catch up and partly to bid farewell to the Eat ’n Meet Grill, which is now closed and for sale. Business was just fine, thank you, and Vargo plans to stay active as a restaurant consultant, adviser, staff trainer, substitute chef—you name it—but he wants to fish more, get some land and build a legacy for his grandchildren to enjoy. He’s also got something new up his entrepreneurial sleeve that has to do with the ubiquitous yellow perch, caught by the thousands through the ice over the long Adirondack winter. What a long, strange trip, indeed, to which we add: John Vargo, salud.

—JN

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PHOTOS BY JERRY NOVESKY

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