T H E M AG A Z I N E O F H U D S O N VA L L E Y FA R M S , F O O D A N D C U I S I N E NUMBER 81 MARCH–MAY 2018 VALLEYTABLE.COM
INSIDE: HUDSON VALLEY RESTAURANT WEEK
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Rhinebeck* • Pleasant Valley* • Hudson* • Hopewell Junction • Tannersville • Red Hook • High Falls • Hyde Park march – may
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number 81 march–may 2018
40 featured articles 20 what you want, when you want it
Everybody wants to eat and drink local these days, but getting fresh, local product to chefs and consumers when they want it sometimes can pose problems for wholesalers. Two Hudson Valley entrepreneurs took different approaches to solving the delivery dilemma—and both their businesses are off and running. by Jeff Storey
photo by meghan spiro
27 hudson valley restaurant week
Speaking of deliveries, spring is on the way and we’re ready to deliver Hudson Valley Restaurant Week right on time everywhere in the region. Coming your way are a host of new restaurants and chefs eager to make this spring’s sojourn into sublime taste, well, just yummy.
40 roses are red, violets are edible
Millions of violets once were grown commercially in and around the Duchess County Village of Rhinebeck (a.k.a. The Violet Capital of the World). That was back when violets were the flower of choice for adorning both décolletage and custard pie—back when, you know, you could have your corsage and eat it, too. by Alice Gabriel
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8 Editor’s Letter 13 Good Stuff Stoutridge spirits, Apple Pie Bakery Cafe, regional cookbooks, compost sources, events and more 17 Openings Fin & Brew 49 Farms, Food & Markets Hudson Valley CSA Projects 2018 59 Locally Grown A Vanishing Breed: Who’ll Fix the Machines? by Keith Stewart 62 Eating by the Season Pot pie, by Kristin Warfield 65 Up Close Cheryl Paff of Black-Eyed Suzie’s Upstate, by Robin Cherry 68 Index of Advertisers 70 Directory Recipes 64 Vegetable Pot Pie (Simone Williams / All You Knead Bakery) 64 Turkey Pot Pie (Agnes Devereux / The Village TeaRoom) 6
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EDITORS LETTER
Anniversary? What anniversary? Anniversaries are a sort of pit stop, ideal for taking a deep breath and a long look at history and progress, success and failure, trials and tributes. As we approach our official twentieth anniversary later this year (yes, 20 years), we’ll be doing exactly that—looking back at where we were, where we’ve come and where we’re going. It seems remarkable that, 20 years ago, despite being home to a better-than average number of successful and influential restaurants and a relatively healthy agricultural economy, the Hudson Valley supported no regionally focused food-distribution network that could quickly and consistently bring local products to local wholesale or retail customers. Just a handful of local markets served the entire region; the only realistic and economically viable market available to farmers was in New York City. Compare that scenario to the one Jeff Storey presents in this issue—entrepreneurs utilizing computers to track daily ordering and delivery of thousands of local food products to hundreds of local restaurants, wholesalers and consumers. Twenty years ago there was no consistent, region-wide marketing strategy or vehicle that identified the Hudson Valley as a self-contained entity. Refocused through a wider lens, however, the valley becomes a 100-mile-long destination where visitors can tour farms, wineries, distilleries, breweries, traditional gardens and estates, paddle the river or climb the escarpments—then sit down and enjoy a bona fide gourmet meal at a nearby restaurant or book a room at an upscale bed‑and-breakfast. And maybe you remember a time when farmers’ markets were unwelcome. We do: Once upon a time, some local farmers, local craftspeople and bakers wanted to set up a weekend farmers’ market in one of the Mid-Hudson Valley’s haute villages. We ran an article in support of it and farmers’ markets in general. Shortly after the magazine was distributed, we received a message from a village shop owner (an advertiser and distribution point) who, in increasingly agitated tones, first cancelled his advertising contract, announced he was depositing his allotted copies in the trash, then ended on a somewhat uncordial note, calling us #@*#! communists and #@*#! socialists (and worse). Seems he believed the farmers’ market exploited the village’s economy, hurt the town’s established businesses and was downright un-American because the farmers didn’t collect sales tax, didn’t pay fair wages and didn’t pay enough rent for use of the parking lot. (We were used to receiving bomb threats in our previous incarnation as land-preservation advocates during the right-wing carnival of the mid-1990s, so we found the message mildly entertaining.) It was a stroke of cosmic symmetry, however, that at about the same time, our old friend Jay Ungar called the magazine “deliciously subversive.” Well, we thought, if the shoe fits... As the man said, what a long, strange trip it’s gonna be. We hope you’ll come along for the ride. —JN
Cover photo by Meghan Spiro
THE VALLEY TABLE THE MAGAZINE OF HUDSON VALLEY FARMS, FOOD AND CUISINE THE VALLEY TABLE, INC. 380 MAIN STREET, SUITE 202 BEACON, NY 12508 (845) 765-2600 valleytable.com hudsonvalleyrestaurantweek.com NUMBER 81 MARCH – MAY 2018 PUBLISHER Janet Crawshaw janetc@valleytable.com EDITOR-IN-CHIEF Jerry Novesky jerryn@valleytable.com Managing Director Jennifer Bannan jennifer@valleytable.com Office Administrator Meghan Merry meghan@valleytable.com Graphic Design & Production Honest Creative Website Coordinator Nate Diedrick Intern Nicolette Muro Advertising Representatives Christopher Goodman Laura Lippman MCase Media sales@valleytable.com Contributors to this issue Leslie Coons Bostian Meghan Spiro Robin Cherry Keith Stewart Alice Gabriel Jeff Storey Ethan Harrison Ann Stratton Lesley Rozycki Kristen Warfield THE VALLEY TABLE is exclusively devoted to Hudson Valley agriculture, food and cuisine. We support sustainable agricultural practices and efforts to strengthen the links among regional producers, marketers, restaurateurs and consumers. We urge you to patronize businesses that feature Hudson Valley products and to support initiatives that benefit regional agriculture and related efforts. Letters to the editor regarding magazine content are welcome and will be published as space permits. Letters should be mailed to the address above, or emailed to editor@valleytable.com. To be considered for publication, letters must be signed. THE VALLEY TABLE is published four times a year (March, June, Sept and Dec). Distribution is free at selected sites throughout the Hudson Valley or by subscription. Subscriptions are $20 per year. To subscribe, mail a check or money order payable to The Valley Table, 380 Main St., Suite 202, Beacon, NY 12508 or visit valleytable.com. COPYRIGHT © 2018, THE VALLEY TABLE, INC. All rights reserved. No part of this publication may be reproduced in any form, mechanical or electronic, without written permission of the publishers. Advertisements designed by The Valley Table are copyrighted and may not be reproduced in whole or in part without written permission. ISSN 1257-8417
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A name that continues to grow with advances in function and quality. Zwilling J. A. Henckels, founded in 1731. The brand best known for some of the most advanced cutlery available anywhere. Professional chefs have counted on it for years, because they know the importance of using the right tools. Today the company continues to evolve. With advances in cutlery design from Japan and their native Germany, plus offerings with new cookware that’s consistent with the Henckels name. And from now through July 2018 you can score great deals on the widest selection of Henckels cutlery. Here are few, but there are a dozen in all. Come by and see them! Miyabi Evolution 8” chef ’s knife, made in Japan. Regularly $139.99. Specially discounted to $89.99 through July. Miyabi Kaizen 8” chef ’s knife, made in Japan. Regularly $169.99. Specially discounted to $99.99 through July.
Miyabi Artisan 8” chef ’s knife, made in Japan. Regularly $199.99, specially discounted to $149.99 through July. Miyabi Birchwood 8” chef ’s knife, made in Japan. Regularly $279.99, specially discounted to $229.99 through July.
The Hudson Valley’s best selection of fine cutlery, professional cookware, appliances, serving pieces and kitchen tools. • • • • •
Unique and rare knives from around the world. Expert sharpening on premises. Cookware, bakeware and barware A full range of coffee brewing appliances. Gift wrapping available.
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328 Main Street, Beacon, NY 845.838.BAJA
woodstock, n.y.
rhinebeck, n.y.
(845)-679-5361 (845)-876-2555 sunflowernatural.com
We’ve Grown! Come and see what’s new in our recently expanded space!
Paulas’ House
Please check our website or Facebook for hours
PUBLIC
“Food is Love Served on a Plate” 2186 New Hackensack Rd, Poughkeepsie 845.454.7821 | paulaspublichouse.com march – may
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GOOD STUFF ONCE A DAY
APPLE PIE BAKERY CAFÉ
THINKING CRAFT
IMBIBE SMARTLY It’s been a long time coming—10 years to be exact—but Marlboro’s Stoutridge Vineyard has added its name to the ever-growing list of Hudson Valley distilleries. Stoutridge owners Stephen Osborne and Kimberly Wagner bought three handmade German copper stills and a custom-made bourbon still shortly after opening the winery in 2006, but focused their efforts on developing the winery, all the while watching distilleries pop up around them. Like Stoutridge’s winemaking operations, efficiency and an environmental consciousness pair with a decidedly high-tech approach in the distilling operations. Solar panels produce all the needed power, while gravity alone controls the liquid flows in the stills; a closed-loop system utilizes heat from the distilling process to warm the tasting and barrel rooms in the winter. Most of the ingredients used in the spirits are sourced locally, including barley and corn (from Westwind Farm, near Albany), and fruit used in the brandy (from farms in Marlboro). “Open-top” distilling allows the distillates to absorb some of the “flavor” of the building’s atmosphere, Osborne explains. Nothing goes to waste, either—even grapevine trimmings from the vineyard are used in the malting process. Osborne notes the strong agricultural history of the region and its proximity to the City have made the Hudson Valley ideal for supporting the growing local craft beverage movement. He believes intellectually curious customers are driving the movement—and the region is “a paradise for it.” “I think because it’s traditional and because we have New York City—and because we have this perfect audience—there’s a desire for this kind of thing. The consumer is very smart. That’s exactly what craft needs.” Currently, Stoutridge spirits include Six2 Vodka (a reference to its 36 distillations); AZ (a 190-proof grain-neutral spirit); Westwind Whiskey (aged in barrels made from locally grown oak); EDV A (an unaged brandy made in the style of grappa); Gin1 (a sipping gin with notes of orange and lavender); Amer (an Amaro-style liqueur); and GenX (a whiskey-based Genever-style gin). The spirits are available for sale only in the vineyard’s tasting room and at shops in Marlboro and Milton. Osborne explains he doesn’t want the product to get too far from where it is made. “We’re not trying to take over the world— we’re trying to make interesting intellectual points,” he says, “and if I sell this to somebody [far away], then I lose my ability to make those points.” —LR Stoutridge Vineyard 10 Ann Kaley Ln, Marlboro (845) 236-7620; stoutridge.com
apple pie bakery café photos : phil mansfield
A favorite of culinary students and visitors alike, Apple Pie Bakery Café at the Culinary Institute of America in Hyde Park recently reopened after undergoing a major facelift, offering visitors a taste of the CIA in a more casual setting. The newly designed space includes an area dedicated to takeout orders and a separate table-service area where baking and pastry students will hone their front-of-house skills. There’s a new menu, too, inspired by American regional specialties, with dishes like the tuna poke bowl and fried chicken sandwich. Of course, there’s the café’s signature apple dessert. The newly designed café includes separate take-out and table-service areas for more efficient service. The Apple Pie Bakery Café take-out area is open to the public from 7:30am to 6pm, Monday through Friday. Table service (no reservations) is offered Monday through Friday, 11 to 5. Culinary Institute of America 1946 Campus Dr, Hyde Park (845) 905-4500 applepiebakerycafe.com
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WORMS OPTIONAL
MINING BLACK GOLD As consumers and businesses become more conscious of the need to cut down on waste, ”Put it in the compost” has become a household mantra. Compost is relatively easy to make, but not everyone can because of a lack of suitable space, experience or guidance. Luckily, some local companies and organizations produce high-quality, organic compost and offer it for sale, often at quite reasonable prices, by the bag or by the truckload. Not all compost is created equal—there are different components, different mixtures, different uses and, of course, different prices. Basic, mass-produced compost suitable for small flowerbeds or landscaping is available at any home or garden center, but it’s often just as easy to visit a local agency or organization that collects and processes waste into compost that’s as close to ”homemade” as you can get without actually making it yourself—and you may even get to talk to the people who made it. In Dutchess County, McEnroe Organic Farm has long been known for offering excellent, locally sourced compost and organic soil, along with many other farm products. Raw manure from local horse and cattle farms, preconsumer food waste from area grocery stores and leaves from nearby municipalities all go into its Premium Organic Compost. At the farm, the ingredients are mixed and built into large “windrows”—long mounds of covered raw material laid out in the fields to decompose. But they don’t just sit there—the windrows are monitored because organic decomposition produces heat, and the interior of the pile must get hot enough to kill plant pathogens and
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weed seeds. The entire process takes about eight months. McEnroe Organic Farm mixes some of the compost into its own branded potting soil, topsoil and blended garden soils; the rest is offered as Premium Organic Compost, which is sold in retail outlets throughout the Hudson Valley and beyond. McEnroe products also are available at the farm stand in Millerton. Premium Organic Compost is sold in 40-pound bags (about $9.50) or in bulk ($48 per cubic yard). The Ulster County Resource Recovery Agency (UCRRA) added a commercial food-waste processing facility for local products in 2012. Interest and demand from waste handlers soon led to expansion. Similar to a much larger facility near Syracuse, the UCRRA currently processes nearly 2,000 tons of commercial food waste per year—about half of it coming from Ulster County. The rest is trucked in from Beacon, Westchester County, Connecticut, and even from as far as Saratoga County. The agency’s product, Grow Ulster Green Compost, is certified by the U.S. Composting Council’s Seal of Testing Assurance program. Sold bulk only ($30 per ton with a $20 minimum), the compost is produced using an aerated static pile method. “Food waste and wood chips are mixed, then placed on top of perforated pipes that air is blown through,” explains UCRRA Executive Director Tim Rose. “The difference between that and a static pile that isn’t aerated [is] that you have to turn [a nonaerated pile] over.” Aerated composting reduces water consumption and has lower greenhouse gas emissions. In addition, pathogens and weed seeds are eliminated more quickly and the
compost is less likely to have a strong odor. Farmers, landscapers and homeowners have given UCRRRA’s product very positive reviews. In the Town of New Paltz, also in Ulster County, a unique and rapidly expanding service capitalizes on the growing need to repurpose food waste along with an increasing demand for local organic products. Community Compost Company collects food waste from private homes, businesses and schools for a fee, creates compost from it, then markets the product through Hudson Soil Company, which sells the compost under its own label and also runs gardening, farming and composting workshops. A similar program has been established in Hoboken, New Jersey. Community Compost Company Director of Operations Molly Lindsay is rightfully proud of the product. “We take a lot of care in making sure we have the right mixture,” Lindsay says. “It’s really about the carbon to nitrogen balance—wood chips and leaves balance out the manure and food scraps. We get our material tested at a lab that works with the U.S. Composting Council; we’re also a member of the Composting Council.” Hudson Soil compost is sold in 1-cubic-foot bags ($9 to $12) at selected retail outlets in Ulster County, including Adams Fairacre Farms (Kingston); Wallkill View Farm Market and True Value Hardware (New Paltz); Saunderskill Farms (Accord); Victoria Gardens (Rosendale); High Falls Food Co-op (High Falls); and Davenport Farms (Stone Ridge). It’s also available in Rockland County at Hungry Hollow Food Co-op (Chestnut Ridge). Smaller, 8-quart bags (about $5) are scheduled to debut this spring. Bulk quantities also are available by order ($65 per cubic yard). The Stone Barns Center for Food and Agriculture, at the former Rockefeller Estate in Westchester County, is notable both for its organic farming program and for its top-tier restaurant. Stone Barns’ Premium Compost utilizes raw materials gathered on the 80-acre site and is created using both aerated and nonaerated static piles. No chemicals or synthetics are used in the process. The compost is available in 32-quart bags (about 50 pounds) for $12.50 at the Center’s farm store in Pocantico Hills. The Center also is testing “vermicomposting,” a process that utilizes earthworms and red worms to break down organic waste. The process is different from traditional composting (high temperatures must be avoided, for example, or the worms will die), as are the products—lots and lots of worms (which can be marketed to anglers, farmers, landscapers and gardeners), as well as their excrement, called castings, a very rich compost. Another source for compost in Westchester is Westwood Organic Recycling, in Bedford Hills, which creates compost on-site for bulk sale at $39 per cubic yard. Elsewhere in the region, Organic Recycling, Inc., has its compost tested through the U.S. Composting Council’s programs to ensure that it meets horticultural and safety standards. The compost is sold in bulk only ($30 per cubic yard) at the company’s facilities in Goshen (Orange County) and Orangeburg (Rockland County).
Hudson Soil (845) 787-3478 hudsonsoil.com communitycompostco.com McEnroe Organic Farm 5409 Rt 22, Millerton (518) 789-4191; bulk orders (518) 789-3252 mcenroeorganicfarm.com Organic Recycling, Inc. Orange County: 895 Pulaski Hwy, Goshen Rockland County: 121 Rt 303, Bldg #2, Orangeburg (888) 980-7645; organicrecycling.com Stone Barns Center for Food and Agriculture 630 Bedford Rd, Pocantico Hills (914) 366-6200; stonebarnscenter.org Ulster County Resource Recovery Agency (UCRRA) 999 Flatbush Rd, Kingston (845) 336-0600; ucrra.org Westwood Organic Recycling 115 Beaver Dam Rd, Bedford Hills (914) 949-3244; westwoodorganic.com
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EVENTS
PRO TIPS
HUDSON VALLEY RESTAURANT WEEK March 12-25 Over 200 restaurants in the mid- and lower Hudson Valley offer special 3-course meals for a fraction of the price during this two-week event. No tickets required. Lunch: $22.95, dinner: $32.95. See dining directory in this magazine or go online for participating restaurants. Reservations strongly recommended. hudsonvalleyrestaurantweek.com BEER DINNER CULINARY INSTITUTE OF AMERICA, HYDE PARK March 28, 6pm Menu of pub fare complements the six different craft beers you will taste. All created at the Brewery at the CIA. $95 prepaid, all-inclusive. Americanbountyrestaurant.com WINE AND BITES SHAWANGUNK WINE TRAIL April 21-22, 10am-5pm Savor the region’s finest wines, with a variety of scrumptious food bites over the course of one or two days. Select cheese, meat, salad, pasta, or dessert to offer with wine. Receive a souvenir wine glass at the starting winery of your choice and continue on a self-guided tour of the SWT at your own pace. $46.27 per ticket. Shawangunkwinetrail.com EVERYTHING’S COMING UP ROSÉS WHITECLIFF VINEYARD, GARDINER April 28-29, 12-5pm Tasting will provide background on how rosé is made. Will offer a variety for tasting. Two types of sparkling rosé samples also offered. Whitecliffwine.com TAP NY CRAFT BEER & FOOD FESTIVAL HUNTER MOUNTAIN April 28-29 Over 130 breweries, cideries, distilleries and vendors gather for this annual celebration of hops, hot dogs and hors d’oeuvres. Tickets range from $30-$219. tap-ny.com K104’S 7TH ANNUAL CUPCAKE FESTIVAL MAIN STREET, BEACON May 5, 1-5pm (Raindate May 6) Enjoy cupcakes from all over the Hudson Valley. Shop local vendors. Enjoy family activities. Free. K104online.com/cupcake
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COOKBOOKS THAT AREN’T Some folks in and around Beacon may remember Jennifer Clair’s popular, in-home cooking classes that brought together instruction in basic cooking techniques with local and seasonal products in a comfortable, noncompetitive way. The classes were so popular and successful here and in New York City that they evolved into Home Cooking New York, a brick-and-mortar school in SoHo. One result of Clair’s seven-days-a-week class schedule is not so much a cookbook as it is a comprehensive course synopsis with commentary, student questions and lab exercises (recipes)—an ideal introduction to a world too often perceived by the uninitiated as a sacred lair filled with specialized tools, elixirs and rituals. Clair’s Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (HCNY Press, 2018; $19.95 paperback) is ideal for those who know a stove from a sink but perhaps not much else about prep or cooking. It introduces basic techniques, including how to handle professional knives; blanching and roasting vegetables, cooking leafy greens, basic methods of cooking meats and making sauces. Aside from instructional information, the text includes tips from chefs, anecdotes and questions from students who have taken the course. Included is a short section on outfitting a kitchen—a brief list of essential utensils, tools, pots, blenders—and that’s it. Meredith Heuer’s photographs, too, are straightforward and instructive, yet subtly elegant. In all, a refreshing, back-tobasics approach to gaining confidence in the kitchen. Completely different in tone, scope, purpose (and size) is David Tanis’s Market Cooking: Recipes and Revelations, Ingredient by Ingredient (Artisan, 2018; $35 hardcover). Tanis is not a Hudson Valley author, nor is the book focused on the region per se. But he was head chef at Berkeley’s famed Chez Panisse for 25 years, and he knows a thing or two about what to do with good, fresh produce, which we’ll have plenty of shortly. The massive volume primarily focuses on vegetables but includes a good number of meat and dairy dishes as well. Hints and tips from this well-seasoned pro are sprinkled throughout, and, as might be expected, Tanis doesn't hide his preferences for farm markets and home gardens, nor his disdain for massmarket, packaged “food.” The cooking philosophy implied in the title says the market should determine the menu (not the other way around). Consequently, Tanis notes, the result usually is a simpler preparation and tastier presentation. “A key aspect of market cooking is simplicity—letting the natural flavors of the ingredients shine,” he writes. “Delicious food doesn’t have to be complicated.” Tanis’s philosophy demands attention and commitment. The uncomplicated recipes and advice may inspire the reader to do something as simple as keeping a little basil plant on the kitchen windowsill. The rewards of even such a small effort, he notes, go beyond the food. —VT
OPENINGS
Fin & Brew 5 John Walsh Blvd, Peekskill (914) 788-4555 finandbrew.com The only thing missing from Peekskill’s events and entertainment venue known as The Factoria at Charles Point was an upscale seafood restaurant. Until now. Louie Lanza (Hudson Hospitality Group), John Sharp (Birdsall House) and Scott Vaccaro (Captain Lawrence Brewery), together poured their years of experience into Fin & Brew, a highend, chef-driven eatery specializing in seafood and American comfort cuisine. Executive chefs Michael Anastacio and Ryan Swank, CIA grads and longtime friends, source locally whenever possible and make everything from scratch. Fresh seafood offerings start with a daily ceviche and raw bar (with East- and West Coast oysters); entrée highlights include savory Fishermen’s Stew, Braised Lamb Shank with Spiced Honey and Glazed Turnips, or the stunningly vibrant Ora King Salmon. The “brew” of Fin & Brew includes the River Outpost Brewing Co., with eight lines of craft beer specially brewed to pair with seafood, along with a tailored wine list and high-end bar. Diners enjoy unobstructed views of the Hudson through floor-to-ceiling glass in the dining room, or from the new seasonal patio. “Whether you want fine dining or family fun, there’s truly something for everyone here,” Lanza says. So, after you’ve conquered the aerial ropes course or won laser tag, head on over for some celery cured fluke.
—CM
photos provided
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Hard Cider Headquarters 9 different ciders on tap Over 45 bottled ciders Curated selection of wines & spirits 50+ organic, sustainable & biodynamic products
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845.765.1555 boutiquewsc.com
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One of the most highly rated restaurants and wine bars in the Hudson Valley
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what you want, when you want it by jeff storey photos by ethan harrison
N
OW THAT THE “EAT LOCAL” MOVEMENT is firmly entrenched in our consciousness, Hudson Valley households and restaurants are clamoring for a more consistent supply of local products. There is no question that local products are more readily available now than in the past, but the distribution services available to local farmers have struggled to keep in synch with the increased emphasis on eating local, and small farmers who want to market their products to restaurants, resellers or directly to the public often lack the time, skills or resources needed to successfully place and deliver their goods. Farms2Tables cofounder Patricia Wind has a passion for food, and she is using her expertise at the computer to make the distribution of local, farm-fresh food simpler and more efficient for both buyers and farmers. At Field Goods, Donna Williams “treasure hunts” each week for unusual fresh fruit and vegetables from sustainable small farms. The produce she purchases is bagged at the company’s Athens warehouse and delivered to 4,000 subscribers. These two entrepreneurs developed innovative methods that address obstacles to distribution from different angles to ensure that the food gets where and when it is wanted. Here’s how they did it.
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Serving a Niche Market Just in Time
Patricia Wind tapped into her broad range of experience to help develop the business model for Farms2Tables. Born in upstate Brockport, she went to high school in Minnesota and studied hospitality management and computer science at the University of Wisconsin. She managed a national wine importer’s wholesale distribution for several years, moonlighting at farmers’ markets on the weekends. She’s lived in the Hudson Valley since 2007, and attended the Culinary Institute of America in Hyde Park, “not to be a chef but to be a chef’s boss,” she notes. Wind’s inspiration occurred in 2014 during a dinner conversation with her business partner, Clifford Platt, a Poughkeepsie lawyer with a background in engineering and dairy farming. (Platt is listed as cofounder of Farms2Tables on its website but has no role in the company’s day-to-day operations.) Using her savings as seed money, Wind spent over a year working with a software company to design and develop the app that became the backbone of Farms2Tables’ operations. “I understand programming—and can code myself—so there was hardly any disconnect in collaborating with the development team for our needs,” Wind says. “I can ‘speak their language,’ so I was able to convey our needs on their level of understanding versus trying to explain to them how wholesale distribution works.” The app (and a recently added web platform) links more than 80 small farms directly with more than 300 wholesale buyers, including retailers, restaurants, caterers, corporations and schools.
Large companies would not think it worth their time to go to a farm and pick up a few cases of lettuce. Most farms Wind deals with range in size from 5 to 15 acres; a handful are under 5 acres and another handful are 50 or more acres. All the farms are within 100 miles of Rhinebeck; 80 percent are within 50 miles. As of early January, there were 74 farms waiting to be added to the active list. Wind delivers throughout the Hudson Valley, as far north as Saratoga, and into Brooklyn and parts of Massachusetts and Connecticut. Farms2Tables made its first deliveries in June 2015. The company broke even for the first time last year and Wind is confident it will soon turn a profit. “We handle distribution,” Wind stresses. “We sell service—we don’t sell a tangible product. It makes us different.” Fees paid by the farms vary depending on product type, volume and location. Because the company, which doesn’t have a warehouse, has low overhead, the fee frequently is lower than they might be charged by a traditional wholesale operation. “The service is a real asset to the farming community,” says Katie Bogdanffy of Yellow Bell Farm, a poultry operation in Red Hook. She says Farms2Tables has allowed her farm to venture into the wholesale market, allowing her to “focus on the product.” Farms2Tables’ four trucks leave early in the morning with items that have been purchased online the previous day by wholesale customers. As the trucks empty, they
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Ed Kowalski, chef/owner of Crave Restaurant in Poughkeepsie and Lola’s Café in Poughkeepsie and New Paltz, says that Farms2Tables “is the best thing that could have happened to us. It’s super convenient.” Wind calls her business model “just in time,” and compares it to the industrial method of keeping only enough inventory to fulfill sales orders or demand. Kowalski says that he is confident food hasn’t been sitting around in a warehouse before being delivered to the restaurants. “It’s being picked as soon as you put in the order,” he notes. Farms2Tables lists more than 4,000 products offered by its participating farms—a fairly even mix of produce, proteins, cheese/dairy/eggs, and value-added items like honey, jam and tomato sauce. (In contrast, Ginsberg Foods, in Hudson, a prominent regional distributor, has more than 7,000 items in its inventory, including national brands.) Wind estimates that Farms2Tables has delivered close to 1 million pounds of food since early 2016. She acknowledges that this is a “minuscule” amount in a market dominated by large distributors, but says her operation fills a niche. “Large companies would not think it worth their time to go to a farm and pick up a few cases of lettuce,” she notes. “Some try [to] work with small local farms, but ultimately the logistics of doing so are not easily aligned with their current operations—small farms don't have pallets-worth available at a given time.” She continues, “I believe small companies can survive because the large wholesalers are leaving a gap in the market that consumers want to be filled.”
pick up food from the farms for delivery the next day (all coordinated by computer). The company currently makes deliveries four times a week, though Wind says she is considering adding a fifth day to the schedule and may purchase another truck. Rory Chase, of the Chaseholm Farm Creamery in Pine Plains, produces artisanal cheese that was “outside the regular commodity stream.” Through Farms2Tables, he says he’s been able to develop a “tidy little business” with Mohonk Mountain House and other buyers. Mohonk has purchased about $60,000 of food from approximately a dozen Farms2Tables farms since March 2017— a small amount compared to the resort’s bulk supply, but the total has been growing. “We use Farms2Tables to support and promote the sale and distribution of local goods in the Hudson Valley,” Mohonk Executive Chef Jim Palmeri emphasizes. “We feature their product on our menu. It is high quality.” Jake Novick-Finder, owner of Gristmill Restaurant in Brooklyn, confirms he has a “great relationship” with Farms2Tables, his largest vendor. He says he likes the variety of the food he finds on the app and having a direct relationship with the farmers (and the driver who delivers his food, who has become “a member of the family”). His only gripe? He would like three deliveries a week rather than two.
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Farmers’ Markets Hit the Road
Donna Williams, a self-described former “execu-chick,” moved in with her parents in Athens to recover from health problems and decided to stay. She wanted to start her own business after stints in investment banking, publishing and at a corporation that sells gourmet snacks. The idea for Field Goods—a business that specializes in distributing “fresh food from small farms” directly to consumers—germinated during a study Williams conducted for the Greene County Industrial Development Authority on an agricultural incubator. She found a growing demand for local food, along with farmers who were willing and able to supply it, but conventional distribution methods weren’t keeping pace. Her answer was to establish a “food hub”—one of ten in New York State—where Field Goods aggregates 150 varieties of vegetables and fruit from 60 farms and manages their distribution and marketing. The source farms range in size from 5 to 1,000 acres; most are around 50 acres. The company employs 32 people and operates an 18,000-square-foot warehouse, with 4,000 square feet of refrigerated storage. With revenue of $3.1 million, Field Goods, which started out in 2011 making deliveries in Williams’ produce-stuffed station wagon, ranked 1,584 on Inc. magazine’s 2017 list of the 5,000 fastest-growing private companies in America. Field Goods uses its hub to promote healthful, nutritional choices and to support farmers by helping them to sell their goods at a fair price. Subscribers to the distribution service sign up online for weekly or biweekly delivery of one of four different-sized bags, costing from $16 to $32. The company selects the contents of the bags from different farms based on the season, variety, perishable nature of the produce and other factors. Customers can put bags on hold and order individual items. Separate subscriptions are available for eggs, bread, cheese, salad mix and other items, and customers also can purchase cooking staples for their pantries from local producers. Contents of the bags for the first week of 2018, for example, included certified organic frozen broccoli and organic summer squash, organic fingerling sweet potatoes, gold beets and green and red leaf broccoli. Available the following week were red and green leaf lettuce, frozen butternut purée, crimini mushrooms, eschalions, Pink Lady apples and parsnips.
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It’s easier to have the farmers’ market come to you than to go to the farmers’ market.
Field Goods trucks drop off subscribers’ bags at 700 private businesses and public locations such as libraries, cafes and community centers in eastern New York, western Connecticut and northern New Jersey. Each delivery includes a “cheeky” newsletter written by Williams that offers recipes, tips and nutritional information for food that may not be familiar to some customers. Purchases are “transparent”—customers are told where the food originated and how it was grown. Todd Erling, executive director of the Hudson Valley Agribusiness Development Corp., which has assisted Field Goods from its inception, noted the Field Goods model “is a good way for consumers to know where their food is coming from and how to support it.” Its suppliers say that they have a good relationship with Field Goods. “They do things farmers do not have time to do,” says Ashley Loehr of the Sparrowbush Vegetable and Grain Farm in Livingston. Martin Stosiek, of Markristo Farm, which grows flowers and organic vegetables in Hillsdale, says of the company, “They are good people to work with. I know what they are looking for. They are very accommodating.” Williams says that the produce in the Field Goods bags may look different from what subscribers see in supermarkets. “The produce sold in grocery stores has to match a visual ideal, like Barbie. Our product is more Cabbage Patch Kids,” she quips, adding, “You can’t find
what we have at a supermarket—and if you do, odds are it will be more expensive and lower quality.” Field Goods promotes and supports corporate wellness programs, and claims its customers have healthier diets. (“Who knew my kids would like kale?” quotes one mother on its website.) Further, Williams adds, consumers who want healthy food do not have to travel miles, fight for a parking space or wait in line because, “it is more convenient to get the bag at work or to go to the library.” Maureen Jagos, a subscriber and director of the Chester Public Library (a drop-off location) agrees. “It’s easier to have the farmers’ market come to you than to go to the farmers’ market,” she says. Williams says that 2017 was a “challenging” year for Field Goods, with increasing competition from new “meal kit” programs like Blue Apron, and demand has “flattened out.” But she remains optimistic. “We’re all at an adolescent stage of our development,” she says. “It’s really critical that we continue to grow rapidly—we have a lot of farmers to support.” Farms2Tables Online service (Rhinebeck) (845) 532-8885; farms2tables.com Field Goods 742 Schoharie Tnpk, Athens (888) 887-3848; field-goods.com
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I T’S U N E X P ECT E D. . . B U T I T’S
Featured: Millbrook Vineyards & Winery | Heritage Food + Drink dutchesstourism.com
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$22.95 LUNCH • $32.95 DINNER* MAKE YOUR RESERVATIONS TODAY
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HUDSON VALLEY RESTAURANT WEEK
UDSON VALLEY RESTAURANT WEEK celebrates the local restaurants, farmers and producers that continue to shape this region as a cultural and culinary destination. From High Falls to Hastings, diners will discover world-class restaurants combining local ingredients with nearly every type of culinary practice imaginable. Local hand-crafted spirits, award-winning cheeses and grassfed meats will make their way onto Hudson Valley Restaurant Week menus as restaurateurs continue to set the bar high for this two-week food celebration. Dining out during restaurant *HUDSONVALLEYRESTAURANTWEEK.COM excludes beverage , tax and tip
week drives the burgeoning “eat & drink local” movement and supports the innovation, agricultural heritage and all-out excitement that defines the food culture here. Pay close attention to the sponsors and partners included in this guide because each of these companies is dedicated to supporting all things local, and Hudson Valley Restaurant Week would not be possible without their continued support. For an up-to-date listing of participants, menus or to book your reservations, visit HudsonValleyRestaurantWeek.com. Happy Spring Restaurant Week! #HVRW
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PARTICIPATING RESTAURANTS AS OF PRESS TIME
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Visit HudsonValleyRestaurantWeek.com for participating restaurants, menus, updates and more. 121 RESTAURANT L D X 2 Dingle Ridge Rd, North Salem (914) 669-0121; 121restaurant.com This popular gathering spot embraces comfort foods, with freshness and simplicity in a farmhouse setting.
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).
273 KITCHEN L D X T 273 Halstead Ave, Harrison (914) 732-3333; 273kitchen.com From Chef Constantine Kalandranis of 8 North Broadway, a 30-seat small plates Mediterranean bistro with a seafood-heavy menu including various raw, cured and ceviche dishes, meatbased dishes and small bites.
AROMA OSTERIA L D X 114 Old Post Rd, Wappingers Falls (845) 298-6790; aromaosteriarestaurant.com Classic rustic Italian serving Southern Italian dishes and elegant cocktails in a romantic and relaxed atmosphere.
3 WESTERLY BAR AND GRILL L D T 3 Westerly Rd, Ossining (914) 762-1333; 3westerly.com A nautical-themed gastropub and globallyinfluenced grill featuring fresh seafood, woodfire artisanal pizzas, burgers and stunning views of the Hudson River waterfront. 76 HOUSE L D T 110 Main St, Tappan (845) 359-5476; 76house.com “America’s oldest tavern,” built in 1686, features the cuisine of celebrated chef Doug Mulholland and live entertainment.
ARTIST’S PALATE D T X 307 Main St, Poughkeepsie (845) 242-6570; theartistspalate.biz Cosmopolitan elegance meets edgy, industry style. Innovative menu offering intriguing combinations and variations on classic American comfort food with an extensive variety of unique wines and spirits. AUGIE’S PRIME CUT D 3436 Lexington Ave, Mohegan Lake (914) 743-1357; augiesprimecut.com A staple in the local community, favorites at this popular steak and seafood house include prime rib, porterhouse and fresh lobster.
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.”
THE BEACON HOTEL L D T X 424 Main St, Beacon (845) 765-2208; beaconhotelhudsonvalley.com European-influenced eatery brings art to the table by combining culinary talent with local artisanal fare, offering traditional dishes using local and seasonal ingredients.
808 BISTRO L D T 808 Scarsdale Ave, Scarsdale (914) 722-0808; the808bistro.com This “neighborhood restaurant with a downtown feel” serves chicken, fish, shrimp and veal with a light Italian touch.
BEEHIVE RESTAURANT L D 30 Old Rt 22, Armonk (914) 765-0688; beehive-restaurant.com Designed by a family that loves to cook, this family-friendly restaurant serves Continental and American classics in the heart of Armonk.
808 SOCIAL L D 185 Summerfield St, Scarsdale (914) 723-2600; 808socialny.com An industrial-rustic eatery offering a menu that mixes classic and inventive Italian fare.
BENJAMIN STEAKHOUSE D X 610 Hartsdale Ave, White Plains (914) 428-6868; benjaminsteakhouse.com Serious steaks created by an alumnus of the venerable Peter Luger restaurant in a handsome setting with a central fireplace.
A TAVOLA TRATTORIA D 46 Main St, New Paltz (845) 255-1426; atavolany.com Italian eatery focusing on fresh local produce in a rustic, family-style setting with a seasonally inspired menu that includes homemade pasta dishes influenced by classics found throughout Italy.
BIRDSALL HOUSE T 970 Main St, Peekskill (914) 930-1880; birdsallhouse.net Chef Richard Norbutt’s globally eclectic culinary talents perfectly compliment the gastropub’s beer-centric beverage program.
AESOP’S FABLE RESTAURANT L D T 13 King St, Chappaqua (914) 238-3858; aesopsfablerestaurant.com Locally-inspired New American restaurant offering eclectic fare and seasonally-inspired craft cocktails in an intimate setting.
BISTRO Z D T 455 S Broadway, Tarrytown (914) 524-6410; bistroz.com Conveniently located in the DoubleTree Hotel, offering casual comfort, fireside dining and an American menu blending fresh ingredients with an imaginative presentation.
AMERICAN BOUNTY L D X 1946 Campus Dr, Hyde Park (845) 451-1011; americanbountyrestaurant.com By consciously focusing on regional and seasonal products, the American Bounty Restaurant offers contemporary and traditional dishes brought to life in an honest and flavorful way.
BLU POINTE L D X 120 Front St, Newburgh (845) 568-0100; blu-pointe.com This seafood-focused venue features a menu of the freshest products available, a contemporary lounge with fireplace, set right on the Hudson River.
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BOCUSE RESTAURANT L D 1946 Campus Dr, Hyde Park (845) 471-6608; bocuserestaurant.com This Culinary Institute of America restaurant re-imagines classic French cuisine using modern techniques with a new style accompanied by casual yet sophisticated service. THE BORLAND HOUSE INN L X 130 Clinton St, Montgomery (845) 457-1513; theborlandhouse.com This bed and breakfast features a restaurant offering seasonal farm fresh ingredients with Southern comfort-food influences. BRASSERIE 292 L D T 292 Main St, Poughkeepsie (845) 473-0292; brasserie292.com Transporting diners to the heart of Paris, serving classic brasserie fare: duck confit, steak frites and cassoulet. THE BRIAR’S RESTAURANT L D 512 N State Rd, Briarcliff Manor (914) 762-3424; thebriarsrestaurant.com Traditional American restaurant offering “down-home” traditional American fare with a touch of Mediterranean influence in a warm lodgelike setting. BROADWAY BISTRO L D X 3 S Broadway, Nyack (845) 353-8361; 3broadwaybistro.com Authentic Tuscan cuisine with dishes ranging from terrine of eggplant to cavatelli, broccoli rabe pesto and sweet Italian sausage. BROTHER’S FISH AND CHIPS D T 172 N Highland Ave, Ossining (914) 488-5141; brothersfishandchips.com Classic seafood restaurant with specializing in fish and chips as well as reimagined dishes like fried bass tacos and red snapper ceviche.
How it Works WHAT YOU NEED TO KNOW FOR SPRING 2018 HVRW
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#HVRW
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BUTTERFIELD D X 3805 Main St, Stone Ridge (845) 687-0887; butterfieldstoneridge.com An 18th century Dutch Colonial stone mansion tastefully renovated in the historic hamlet of Stone Ridge sets the stage for a seasonal new American menu redefining farm-to-table cuisine. CAFE AMARCORD D T X 276 Main St, Beacon (845) 440-0050; cafeamarcord.com Creative New American cuisine with Italian undertones, served in a warm atmosphere. Enjoy an artisanal cocktail at the onyx bar before having dinner in the bistro-style dining room or on the street-side terrace. 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 with sophisticated twists on classic dishes. CAFFE REGATTA D T 133 Wolfs Ln, Pelham (914) 738-8686; cafferegatta.com Italian-inspired seafood restaurant offering a diverse menu of reimagined American classics and fresh seafood. CANTERBURY BROOK INN D 331 Main St, Cornwall (845) 534-9658; canterburybrookinn.com Swiss-influenced European continental fare served in a rustic setting with fireplaces and an outdoor terrace overlooking a brook. CARLO’S ITALIAN RESTAURANT L D T 179 Main St, New Rochelle (914) 793-1458; carlosrestaurant.net A family-run Italian restaurant serving all the classics including chicken Paolo, shrimp oreganata, and veal Portofino. CARLO’S ITALIAN RESTAURANT L D 668 Tuckahoe Rd, Yonkers (914) 793-1458; carlosrestaurant.net 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. CELLAR 49 L D 49 East Sunnyside Ln, Tarrytown (914) 591-3183; tarrytownhouseestate.com Fine tavern food in the cellar of the Biddle Mansion within the Tarrytown House Estate offering a casual, energetic atmosphere and wine cellar.
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THE COOKERY D T 39 Chestnut St, Dobbs Ferry (914) 305-2336; thecookeryrestaurant.com Neighborhood eatery serves a neo-nostalgic menu, capturing the warmth of Italian comfort food while using sustainable products.
CHAR L D T X 2 S Water St, Greenwich, CT (203) 900-1100; charct.com A sister restaurant to Dolphin, this upscale yet casual restaurant offers contemporary American cuisine in a setting to match.
CORTLANDT COLONIAL RESTAURANT D 714 Old Albany Post Rd, Cortlandt Manor (914) 739-3900; cortlandtcolonial.com Reminiscent of a private country estate, the menu offers a wide range of American favorites, from seafood to beef.
CHAR 1788 L D 14 Gristmill Ln, Gardiner (845) 255-1527; tuthilltown.com A farm-to-table restaurant celebrating the distillery's world-class spirits, the unique history of the site and featuring products and ingredients from the local Hudson Valley region.
COSIMO’S WOODBURY L D 100 County Rt 32, Central Valley (845) 928-5222; cosimoswoodbury.com Casual and contemporary Italian cuisine with some of the world’s best wines. Warm, friendly and sophisticated atmosphere in four uniquely designed locations.
CHAR STEAKHOUSE & BAR D 151 Bryant Pond Rd, Mahopac (845) 526-1200; charsteakhouseandbar.com Casual dining with a classic steakhouse feel. The menu centers on dry-aged steaks and fresh seafood but with options for every taste.
COSIMO’S BRICK OVEN L D 620 Rt 211 E, Middletown (845) 692-3242; cosimosmiddletown.com
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.
COSIMO’S TRATTORIA L D X 120 Delafield St, Poughkeepsie (845) 485-7172; cosimospoughkeepsie.com
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COSIMO’S ON UNION L D 1217 Rt 300 (Union Ave) Newburgh (845) 567-1556; cosimosunion.com
CRABTREE’S KITTLE HOUSE L D 11 Kittle Rd, Chappaqua (914) 666-8044; kittlehouse.com Stately country inn, emphasizing hospitality, offering a modern American menu and one of the world’s finest wine lists.
CHAT AMERICAN GRILL L D T 1 Christie Pl, Scarsdale (914) 722-4000; chatamericangrill.com Upscale pub and American grill serving steaks, sandwiches, seafood and salads. Enjoy a meal by the fireplace, or watch the game on one of three flat-screen TVs.
DAN ROONEY’S CAFÉ & BAR L D 810 Yonkers Ave, Yonkers (914) 457-2531; empirecitycasino.com/dining The atmosphere and flavors of a traditional Irish pub with great food, beer and Irish whiskey. In the Empire City Casino in Yonkers.
THE CHOPHOUSE GRILLE D 957 U.S. Rte 6, Mahopac (845) 628-8300; thechophousegrille.com Traditional steakhouse offering aged steak and chops, hearty pasta and fresh seafood in a comfortable and relaxing atmosphere.
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.
CITY LIMITS DINER L D T X 200 Central Ave, White Plains (914) 686-9000; citylimitsdiner.com Redefining the American diner with a menu of comforting, sophisticated dishes, from housesmoked meats to gourmet pastry. CITY PERCH KITCHEN + BAR D 1 Livingstone Ave, Dobbs Ferry (914) 348-7003; cityperch.com Seasonal American dining from James Beardrenowned Chef Sherry Yard meets handcrafted garden-to-glass cocktails and a boutique wine list. Featuring an open kitchen, raw seafood bar and brick oven pizza. CLOCK TOWER GRILL L D X 512 Clock Tower Dr, Brewster (845) 582-0574; clocktowergrill.com In a renovated barn setting, the atmosphere is casual yet sophisticated. A farm-to-table menu features rustic American cuisine, including prime burgers, lobster mac and cheese and osso buco. COMMUNAL KITCHEN D X 162 Main St, Nyack (845) 535-3133; communalkitchennyack.com Drawing inspiration from local, organic products, chef and owner, Jed Gidaly, serves globally inspired cuisine accompanied by handcrafted cocktails, small production wines and local craft beers.
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CENA 2000 L D 50 Front St, Newburgh (845) 561-7676; cena2000.com Cena 2000 pairs an upscale Mediterranean menu and a serious wine list with Hudson River views on the Newburgh waterfront.
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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. EASTCHESTER FISH GOURMET L D X 837 White Plains Rd, Scarsdale (914) 725-3450; eastchesterfish.com This popular cosmopolitan restaurant and fish market provides a bounty of seafood and delicious house-made pastas. THE EAGLE SALOON D T 21 S Division St, Peekskill (914) 788-4663; eaglesaloon.com Saloon-style bar and eatery serving a “taste of Nashville” with a Southern- and Asian-inspired menu. THE EGG’S NEST L D 1300 Route 213, High Falls (845) 687-7255; theeggsnest.com New American restaurant serving regionallyinspired dishes including several vegetarian and vegan-friendly options in a fun kitsch setting.
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ELEVEN 11 GRILLE & SPIRITS L D 1111 Main St, Fishkill (845) 896-0011; eleven11grille.com Lively tavern & family-friendly spot serving traditional American favorites in a rustic setting. EQUUS RESTAURANT AT CASTLE HOTEL AND SPA L 400 Benedict Ave, Tarrytown (914) 631-1980; castlehotelandspa.com First-class service meets award-winning meals like dry-aged New York Strip with blue cheese polenta or organic Scottish salmon. Situated atop rolling hills in a castle-turned-hotel and restaurant, views of the Hudson River are plentiful. FARM TO TABLE BISTRO L D 1083 Rt. 9, Fishkill (845) 297-1111; ftbistro.com New American menu is committed to crafted food and the community of farmers and purveyors that provide the freshest seasonally available ingredients. FIG & OLIVE L D T 696 White Plains Rd, Scarsdale (914) 725-2900; figandolive.com The impossibly chic environs of Manhattan’s meat-packing district transported to suburban Scarsdale, with an invigorated Mediterranean menu. FIN AND BREW D T 5 John Walsh Blvd, Peekskill (914) 788-4555; finandbrew.com A New American restaurant restores life to a former factory, focusing on seafood, small plates and a high-end take on comfort classics. Come for the food and local brews, stay for the sweeping views of the Hudson River. FLORIO’S OLDE STONE MILL RESTAURANT L D T X 2 Scarsdale Rd, Tuckahoe (914) 771-7661; theoldestonemill.com Old stone mill turned Italian restaurant overlooking the Bronx River, serving pasta, steak, seafood and other traditional dishes. FLORRIE KAYE’S TEA ROOM AND GIFTS L 69 Gleneida Ave, Carmel (845) 225-8327; florriekayes.com A traditional English Tea Room, specializing in delicate finger sandwiches, including coronation chicken on zucchini bread and house-made baked goods such as scones, Victoria sponge cake and sticky toffee pudding. FORTINA L D 17 Maple Ave, Armonk (914) 273-0900; fortinapizza.com Chef Christian Petroni’s popular casual Italian eatery serves straightforward Italian food cooked in wood fired ovens—and charred in all the right places. FRANKIE & AUGIE’Z L D 3673 Hill Blvd, Jefferson Valley (914) 245-9241; frankieandaugiez.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.
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FREELANCE CAFÉ & WINE BAR L D 506 Piermont Ave, Piermont (845) 365-3250; freelancecafe-piermont.com Modern American café that offers an eclectic menu of globally inspired dishes and impressive wine list.
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.
FURCI’S RESTAURANT L D X 334 Underhill Ave, Yorktown Heights (914) 302-7900; furcisrestaurant.com Family-owned Italian restaurant featuring homemade soups, salad dressings, Sicilian rice balls, gnocchi bolognese, chicken parmesan, and other specialties all served by a friendly staff.
HUDSON HOUSE RIVER INN L D T 2 Main St, Cold Spring (845) 265-9355; hudsonhouseinn.com A historic 1832 landmark serving dry-aged, handcut steaks and market-fresh fish on the riverfront.
GIULIO’S RESTAURANT D 154 Washington St, Tappan (845) 359-3657; giulios.biz A romantic setting complete with fireplaces and candlelight; serves Italian-inspired continental cuisine with extensive gluten-free options. GLEASON’S L D T 911 South St, Peekskill (914) 402-1950; gleasonspeekskill.com An offshoot of the popular Birdsall House, Gleason’s specializes in fashionable flabtreads, simple rustic fare and well-crafted cocktails. GRAZIELLA’S ITALIAN BISTRO L D T X 99 Church St, White Plains (914) 761-5721; graziellasrestaurant.com Pasta, chicken, lamb, veal, steaks and seafood prepared with an Italian flair and served in a dramatically modern dining room.
HUDSON’S RIBS AND FISH D 1099 Rt 9, Fishkill (845) 297-5002; hudsonsribsandfish.com Popular steakhouse specializing in hand-cut, aged choice meats, fresh seafood and trademark homemade popovers with strawberry butter. THE HUDSON ROOM D T X 23 South Division St, Peekskill (914) 788-3663; hudsonroom.com Dedicated to Hudson Valley sources, serving fresh, fusion cuisine including dishes like grilled sliced bavette steak, seared organic vegetable stir-fry and a wide variety of sushi.
HVRW Board of Advisors
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. HARPER’S RESTAURANT & BAR D T X 92 Main St, Dobbs Ferry (914) 693-2306; harpersonmain.com A hip neighborhood tavern serving American food with an all-American wine list. Simple home cooking using local, seasonal ingredients. HARVEST ON HUDSON L D T X 1 River St, Hastings-on-Hudson (914) 478-2800; harvesthudson.com Overlooking the Hudson River and Palisades, a magnificent Tuscan farmhouse is the perfect setting for inspired Mediterranean cuisine. HENRY’S AT THE FARM L D 220 North Rd, Milton (845) 795-1310; buttermilkfallsinn.com A dining destination at the Buttermilk Falls Inn & Spa, Henry’s sources locally and from its own 40-acre farm. Elegant cuisine in a charming setting. HERITAGE FOOD+DRINK D X 1379 US 9, Wappingers Falls (845) 298-1555; heritagefooddrink.com Chefs Max Renny and Frank Camey craft the Hudson Valley’s bounty into a mix of classic and new dishes like wood fired skirt steak or roasted broccoli with cornmeal-fried stems at this impressive 250-seat farm-to-table dining destination. HUDSON FARMER & THE FISH L D T 11 River St, Sleepy Hollow (914) 631-8380; farmerandthefish.com Just like its sister restaurant, Purdy’s Farmer & the Fish, diners can enjoy the freshest local ingredients prepared as beautiful delicious dishes.
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IL CASTELLO L D X 576 Mamaroneck Ave, Mamaroneck (914) 777-2200; ilcastellomenu.com Old world influenced Italian eatery specializing in handmade pastas and tableside presentation. IL CENACOLO L D X 228 S Plank Rd, Newburgh (845) 564-4494; ilcenacolorestaurant.com A dining landmark in the Hudson Valley since 1988, celebrating the simplicity of classic Tuscan cuisine. IL LAGHETTO 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. IL SORRISO L D T 5 N Buckhout St, Irvington (914) 591-2525; ilsorriso.com Traditional Italian restaurant offering brick-oven pizza and other classic Italian dishes with views of the Hudson River. INN AT POUND RIDGE L T X 258 Westchester Ave, Pound Ridge (914) 764-1400; innatpoundridge.com Chef Jean-Georges brings casual elegance to Pound Ridge with a seasonal, farm-to-table menu and a contemporary country atmosphere. 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 familyinfluenced dishes with local ingredients and modern technique.
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L’INIZIO D X 698 Saw Mill River Rd, Ardsley (914) 693-5400; liniziony.com Award-winning chefs, Scott and Heather Fratangelo, bring their inventive, Italianinspired, locally sourced cuisine and hospitality to Ardsley. LA LANTERNA L D 23 Grey Oaks Ave, Yonkers (914) 476-3060; lalanterna.com Executive chef Valterio Tarone offers a unique Italian-Swiss menu served in an elegant yet cozy atmosphere. LA PANETIÈRE L D X 530 Milton Rd, Rye (914) 967-8140; lapanetiere.com A Westchester landmark restaurant serving Southern French cuisine, complemented by an exceptional wine cellar, fresh baked breads and pastries. LAKEVIEW HOUSE L D X 343 Lakeside Rd, Newburgh (845) 566-7100; thelakeviewhouse.com Enjoy views of Orange Lake while browsing a menu of classic favorites, modern fare and daily specials. Excellent service in a cozy atmosphere. LE EXPRESS BISTRO & BAR L D 1820 New Hackensack Rd, Poughkeepsie (845) 849-3565; lexpresshv.com Warm, contemporary bistro offering ingredientdriven, French-American bistro fare.
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LE FONTANE RISTORANTE L D X 137 Route 100, Katonah (914) 232-9619; lefontane.net Authentic Southern Italian cuisine and hospitality headed by talented Neapolitan chef. LE JARDIN DU ROI L D T 95 King St, Chappaqua (914) 238-1368; lejardinchappaqua.com A local favorite, this cozy, French Bistro is perfect for a romantic meal or a night out with the family. LE PROVENÇAL BISTRO L D T X 436 Mamaroneck Ave, Mamaroneck (914) 777-2324; provencalbistro.com Mediterranean-French bistro food with a flair that lives up to the French tradition, served in a charming, tastefully decorated dining room. LENNY’S SEAFOOD & STEAKHOUSE L D T 2047 Boston Post Rd, Larchmont (914) 630-7800; lennyssteakhouse.com From Lenny Balidemaj (Il Castello), a popular seafood and steakhouse with Italian flavors and hospitality. LEXINGTON SQUARE CAFE L D T 510 Lexington Ave, Mount Kisco (914) 244-3663; lexingtonsquarecafe.com A unique combination of spacious dining with an intimate feeling. Offers an eclectic menu of American fusion cuisine and a lively bar.
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LIBERTY STREET BISTRO D X 97 Liberty St, Newburgh (845) 562-3900; libertystreetbistro.com Chef/Owner Michael Kelly offers classic Frenchinfluenced cuisine within a contemporary American style restaurant, embracing local flavors in each dish on his menu. LIMONCELLO AT ORANGE INN L D X 159 Main St, Goshen (845) 294-1880; limoncelloatorangeinn.com The historic Orange Inn (the oldest operating in Orange County) offers a northern Italian menu with an international twist. LITTLE DRUNKEN CHEF L D T X 36 Main St, Mount Kisco (914) 242-8800 This tapas-style eatery offers flavorful globally-influenced food with live music, an oyster bar, internationally-sourced craft beer and more. LOVE APPLE FARM CAFÉ L 1421 Route 9H, Ghent (518) 828-5048; loveapplefarm.com Authentic Mexican café and a bakery located on a fruit farm in Columbia County offering seasonal favorites and fresh authentic Mexican specialties like tamales and tacos. 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.
HUDSONVALLEYRESTAURANTWEEK.COM
MADISON KITCHEN L D T X 7 Madison Ave, Larchmont (914) 732-3024; mklarchmont.com Seasonally inspired cocktails and craft beer complement Chef Di Bona’s assortment of small plates, charcuterie boards and entrées. MELTING POT L D T X 30 Mamaroneck Ave, White Plains (914) 993-6358; meltingpot.com/white-plains Fun and interactive dining experience featuring a menu of signature fondue dinners. MERITAGE RESTAURANT D X 1505 Weaver St, Scarsdale (914) 472-8484; meritagerestaurant.net Chef Chris Vergara brings a New American menu sourced from local purveyors to diners in a warm, comfortable neighborhood restaurant. THE MILL RESTAURANT & BAR 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 X 289 Mill St, Poughkeepsie (845) 485-2739; millhousebrewing.com A spacious upscale gastropub serving innovative locally sourced dishes. A wide selection of ales (brewed on site) and cocktails.
#HVRW
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. MODERNE BARN L D X 430 Bedford Rd, Armonk (914) 730-0001; modernebarn.com From the Livanos family, this urban-country-chic restaurant is casual but sophisticated. American menu with global influences. MONTEVERDE AT OLDSTONE D X 28 Bear Mountain Bridge Rd, Cortlandt Manor (914) 737-6500; monteverdeatoldstone.com Offering a selection of American dishes like Moroccan spiced lamb and whole duck in a historic mansion with expansive views of the Hudson River. MORTON’S STEAKHOUSE D X 5 Mamaroneck Ave, White Plains (914) 683-6101; mortons.com/whiteplains A popular nightspot specializing in aged, prime beef, seafood, chicken, chops and glutensensitive options. MOSCATO RESTAURANT L D T X 874 Scarsdale Ave, Scarsdale (914) 723-5700; moscatorestaurant.com Named for the sweet, floral grape of the muscat family, enjoy sweet service and Mediterranean fare in the casual dining room.
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MP TAVERNA L D T X 1 Bridge St, Irvington (914) 231-7854; michaelpsilakis.com A modern interpretation of a traditional Greek tavern by Chef Michael Psilakis, awarded Food & Wine’s Best New Chef and Bon Appétit’s Chef of the Year. MULINO’S OF WESTCHESTER L D X 99 Court St, White Plains (914) 761-1818; mulinosny.com Serving modern Italian fare like carbonara and thin-breaded veal with vine ripe tomato salad. NIKO’S GREEK TAVERNA D T 287 Central Ave, White Plains (914) 686-6456; nikostaverna.com Mediterranean restaurant serving up meze, street food, seafood and other traditional Greek dishes. NINA L D X 27 W Main St, Middletown (845) 344-6800; nina-restaurant.com Charm and ambiance in a vintage 1800s storefront (and former opera house) offering international cuisine in a relaxed atmosphere and hip late-night vibe. NORTH PLANK ROAD TAVERN D X 30 Plank Rd, Newburgh (845) 562-5031; northplankroadtavern.com Diverse new American fare using farm-fresh, local ingredients in a historic tavern setting.
OSCAR’S RESTAURANT L D 589 NY-303, Blauvelt (845) 359-0608; oscarsblauvelt.com An unassuming yet elegant Italian restaurant, offers classic tastes of Italy in Rockland County. THE PANDORICA L D T X 165 Main St, Beacon (845) 831-6287; thepandoricarestaurant.com Unique Doctor Who-themed restaurant serving sandwiches, salads and British classics inspired by the show. PAS-TINA’S RISTORANTE D T 155 S Central Ave, Hartsdale (914) 997-7900; pas-tinas.com Authentic Italian restaurant specializing in traditional antipasto, pasta, poultry, meat and seafood dishes.
PICCOLA TRATTORIA D T 41 Cedar St, Dobbs Ferry (914) 674-8427; piccolany.com Chef and owner Sergio Pennachio offers authentic Italian dishes including homemade pastas, fresh seafood and meats in a warm and inviting atmosphere. 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. PIERO’S RESTAURANT L D T X 123 Halstead Ave, Harrison (914) 937-2904; pierosny.com A destination in Westchester County since 1994, this traditional Italian eatery offers classic pasta, seafood, poultry and veal dishes served with its signature warm hospitality.
PERCH D X 1 King St, Marlboro (845) 236-3663; perchmarlboro.com From the owner of Cathryn’s Tuscan Grill, offering a globally inspired, locally sourced menu. An eclectic list of wine and beer. PETER PRATT’S INN D X 673 Croton Rd, Yorktown Heights (914) 962-4090; prattsinn.com The setting: a Revolutionary War-era home. The food: regional American—from charcuterie to Rohan duck breast and NY strip—is prepared with imaginative flair.
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. POUGHKEEPSIE ICE HOUSE 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.
A Feast FOR YOUR EYES
EXPAND YOUR CULINARY ADVENTURES. Minutes from our fabulous field-to-table restaurants, craft beverage tasting rooms, and farm markets are international destinations like Storm King Art Center, Woodbury Common, and West Point. That’s only the beginning of what we have to savor here in Orange County. Call for a free travel guide: 845-615-3860 www.OrangeTourism.org
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PRIMAVERA RESTAURANT AND BAR L D T X 592 Rt 22, Croton Falls (914) 277-4580; primaverarestaurantandbar.com A friendly atmosphere and fine dining experience, with a small-town spirit that is warm, welcoming and inclusive.
RED HOUSE L D 30 Main St, Milton (845) 795-6285; redhouseny.com Asian-fusion restaurant and sushi bar draws on the fresh flavors of Thai, Japanese, and Chinese Cuisine.
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.
PURDY’S FARMER AND THE FISH L D T 100 Titicus Rd, North Salem (914) 617-8380; farmerandthefish.com When a fishmonger partners with a chef who studied agriculture, the result is a communityoriented restaurant with locally grown produce and high-quality seafood.
RESTAURANT NORTH D X 386 Main St, Armonk (914) 273-8686; restaurantnorth.com Known for enlightened hospitality and culinary excellence, this award-winning restaurant offers seasonal contemporary American cuisine in a chic atmosphere.
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.
RAASA INDIAN CUISINE D 145 E Main St, Elmsford (914) 347-7890; raasaindiancuisine.com Modern interpretation of classic Indian cuisine including tikka masala, curry, paneer and more with an extensive vegetarian menu.
RESTAURANT X & THE BULLY BOY BAR L D X 117 N Rt 303, Congers (845) 268-6555; xaviars.com Peter Kelly’s elegant roadside restaurant features four dining rooms, a welcoming bar, a menu of classic dishes, and modern American cuisine.
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.
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.
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.
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.
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.
RIVERVIEW RESTAURANT L D T 45 Fair St, Cold Spring (845) 265-4770; riverdining.com A contemporary American restaurant with Hudson River views offers a seasonally inspired menu of market fresh seafood, brick oven pizza and creative daily specials in a casual, friendly atmosphere.
HUDSONVALLEYRESTAURANTWEEK.COM
#HVRW
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.
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THE ROUNDHOUSE D T 2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com An innovative locally inspired seasonal menu, local craft beers and creative artisanal cocktails. Floor-to-ceiling windows in the dining room yield stunning waterfall views. RUTH’S CHRIS STEAK HOUSE L D X 670 White Plains Rd, Tarrytown (914) 631-3311; ruthschris.com The classic steakhouse, complete with mahogany bar and lounge, offers aged steaks and fresh seafood. Located in the Westchester Marriott. SAINT GEORGE BISTRO D T X 155 Southside Ave, Hastings-on-Hudson (914) 478-1671; saintgeorgebistro.com This French bistro offers reworked classics, local seafood, fine meats, seasonal vegetables and French wine. SALTAIRE OYSTER BAR & FISH HOUSE L D T X 55 Abendroth Ave, Port Chester (914) 939-2425; saltaireoysterbar.com A Westchester fish and oyster bar serving 10 varieties of oysters and 5 signature sauces alongside craft cocktails. SAM’S OF GEDNEY WAY L D 50 Gedney Way, White Plains (914) 949-0978; samsofgedneyway.com A modern American bistro with room for everyone offering a variety of atmospheres for any dining occasion.
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.
SEASONS OF PIERMONT D X 506 Piermont Ave, Piermont (845) 359-7007; seasonspiermont.com New American fare like duck dumplings, spice rubbed lamb and pea risotto centered on local ingredients alongside an extensive wine cellar.
SAPORE STEAKHOUSE L D X 1108 Main St, Fishkill (845) 897-3300; saporesteakhouse.com Dry-aged beef cooked to your instructions in a spacious, comfortable, club setting.
SHIP LANTERN INN D 1725 Rt 9W, Milton (845) 795-5400; shiplanterninn.com Since 1925, genuine hospitality and gracious black-tie service, white tablecloths and fine American cuisine for a relaxing experience.
SAPORI ITAIAN RESTAURANT L D T X 324 Central Ave, White Plains (914) 684-8855; saporiofwhiteplains.com Savory Italian dishes prepared with love and passion. Homemade pastas, fresh seafood with an extensive Italian and American wine list. SCALIA & CO CRAFT KITCHEN & BAR L D 785 State Rt 17M, Suite 2, Monroe (845) 395-0906; scaliaandco.com Chef Mark Glielmi’s open kitchen turns out classic Italian cuisine including homemade burrata, mozzarella and cannoli in a casual, upbeat setting.
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. 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.
SCARAMELLA’S RISTORANTE L D X 1 Southfield Ave, Dobbs Ferry (914) 693-6024; scaramellas.com Offering fine Northern and Southern Italian cuisine including pasta, steak and seafood.
SONORA RESTAURANT L D T X 179 Rectory St, Port Chester (914) 933-0200; sonorarestaurant.net South American flavors with French-Asian infusion, complemented by a great wine list, delightful cocktails and attentive service.
for fresh Get lost in sprawling orchards, picturesque vineyards, family farms and green markets.
SEEK FOR YOURSELF.
ULSTER COUNTY NEW YORK
ulstercountyalive.com
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SOUR KRAUT L D 118 Main St, Nyack (845) 358-3122; facebook.com/SourKrautNyack German-style restaurant serving up traditional favorites including wiener schnitzel and wild mushroom strudel.
TAGINE RESTAURANT & WINE BAR D 120 Grand St, Croton-on-Hudson (914) 827-9393; taginecroton.com A unique bistro with French favorites, like steak frites and salade niçoise mix with Moroccan classics.
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.
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.
TANDOORI TASTE OF INDIA D 163 N. Main St, Port Chester (914) 937-2727; tandooritasteofindia.com Authentic Indian cuisine including masala, curry, korma and biryani with expansive vegetarian options in the heart of Westchester. Signature clay tandoor oven used on-site.
TEXAS DE BRAZIL D X 1 Ridge Hill Blvd, Yonkers (914) 652-9660; texasdebrazil.com
STAGECOACH INN L D X 268 Main St, Goshen (845) 294-5526; stagecoachny.com Dishes like truffle lasagna and hand-cut steaks served in three unique areas of this historic boutique inn, including the main dining room, fully-windowed solarium and an outdoor porch. THE STONE MANOR @ 101 L D 101 Saw Mill River Road, Hawthorne (914) 703-4112; thestonemanor101.com Modern steakhouse serving Mediterranean influenced dishes and signature cocktails. SUNSET COVE L D T 238 Lower Green St, Tarrytown (914) 366-7889; sunsetcove.net Contemporary Italian restaurant with views of the Hudson River and Palisades. Offerings include a fresh raw bar and hand-crafted dishes including their deconstructed lasagna, a modern take on a classic.
TARRY LODGE L D T X 18 Mill St, Port Chester (914) 939-3111; tarrylodge.com A suburban outpost of New York’s BataliBastianich outfit, famous for thin-crust pizza, house-made pasta and authentic Italian cooking. TERRA RUSTICA L D T 550 North State Road, Briarcliff Manor (914) 923-8300; terrarusticaristorante.com Traditional Italian spot offering delicious Italian favorites from Orecchiette Gaeta to Ossobuco Di Angello. 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.
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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 11 Old Tomahawk St, Somers (914) 248-7200; traditions118restaurant.com Traditional cuisine with classic Italian influences in an eclectic and comfortable atmosphere and an extensive martini menu. TRATTORIA LOCANDA L D X 1105 Main St, Fishkill (845) 896-4100; locandarestaurant.com Charming neighborhood eatery serving fine southern Italian cuisine in a casual, brick-walled dining room. TROUTBECK L D 515 Leedsville Rd, Anemia (845) 789-1555; troutbeck.com The historic, luxury estate, offers New American farm-to-table cuisine and an ever-changing seasonal menu sourced from local purveyors.
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in Westchester
Something fresh is always growing in Westchester. Westchester County is a premiere dining destination with a robust menu of restaurants to satisfy every appetite. Whether you’re in the mood for charming historic ambiance and modern new spaces or farm-to-table freshness, Westchester is a culinary gem in the Hudson Valley. Meet and explore Westchester County at VisitWestchesterNY.com
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#HVRW
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TUTTABELLA TRATTORIA L D X 754 White Plains Rd, Scarsdale (914) 725-0566; tuttabellatrattoria.com Offering classic Northern Italian-style cuisine and an extensive wine list in a relaxed, familyfriendly atmosphere.
VELO BISTRO & WINE BAR L D X 2 N. Broadway, Nyack (845) 353-7667; velonyack.com Upscale corner bistro and wine bar serving refined New American cuisine in a warm and stylish atmosphere.
WINSTON RESTAURANT D T X 130 E Main St, Mount Kisco (914) 244-9780; winstonrestaurant.com Sophisticated yet approachable bistro offering New American fare and unique signature cocktails in a sleek multilevel dining complex.
THE TWISTED OAK L D T X 61 Main St, Tarrytown (914) 332-1992; thetwistedoakny.com Italian influenced American farmhouse cuisine with homemade pasta and charcuterie pair nicely with ingredient-driven cocktails, craft beer and modest wine list.
THE VILLAGE TEAROOM RESTAURANT & BAKE SHOP L D 10 Plattekill Ave, New Paltz (845) 255-3434; thevillagetearoom.com A European-style tearoom offering a full menu of sophisticated foods, showcasing Irish roots and a commitment to local farms.
THE 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.
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.
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.
UNION RESTAURANT & BAR LATINO L D 22 New Main St, Haverstraw (845) 429-4354; unionrestaurant.net Continental cuisine with a Latin twist in an upscale hacienda setting, offering specialty cocktails and sangrias. VALLEY RESTAURANT AT THE GARRISON D X 2015 Rt 9, Garrison (845) 424-3604; thegarrison.com American farm-to-table cuisine showcasing ingredients from its own 3-acre farm as well as from area farms and producers, served with elegance in a country setting with river views.
X20 XAVIARS ON THE HUDSON L D T X 71 Water Grant St, Yonkers (914) 965-1111; xaviars.com Classic French technique with Italian and Spanish influences and Asian embellishments yields an original cuisine unique to the Hudson Valley.
WILDFIRE GRILL L D 74 Clinton St, Montgomery (845) 457-3770; wildfireny.com A popular local eatery featuring an eclectic, predominantly American menu with Asian, Mexican and Italian influences.
ZERO OTTO NOVE L D X 55 Old Rt. 22, Armonk (914) 273-0089; 089armonk.com Chef Roberto Paciullo provides the a taste of Southern Italy in abundant portions fueled by local products brought directly to the restaurant’s quaint farmhouse tables.
THE WINDSOR GRILLE D 425 E Rt 59, Nanuet (845) 623-6000; windsorgrille.com Conveniently located in the DoubleTree Hotel, offering grilled steaks, burgers, pasta and other popular comfort foods.
ZUPPA’S RESTAURANT L D T 59 Main St, Yonkers (914) 376-6500; zupparestaurant.com Trendy upscale restaurant serving locallyinspired modern Italian dishes in a historic building near the Yonkers’ waterfront. VISIT HUDSONVALLEYRESTAURANTWEEK.COM FOR THE LATEST ADDITIONS, MENUS AND TO MAKE RESERVATIONS.
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Roses a Viol 40
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are red, lets are edible Oh
by alice gabriel photos by meghan spiro
, FOR THE FIRST SIGNS OF SPRING! Robins, ramps and snowdrops work their numerous charms. Then, alas, a crop of pesky little violets quickly o’er-spreads the newly verdant lawn, a sight that sends some to the garage for the trusty broad-leaf weed killer. It might be better (and certainly healthier), however, to leave the herbicide on the shelf and just eat the tiny invasives, leaves and all. Pretty, profuse and nutritious, violets abound not only in yards but in marshes, meadows and woodlands throughout the Hudson Valley. The common blue violet, Viola sororia,
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native to New York State, is likely the culprit taking over the lawn. Though the flower’s scent is barely detectable, a half cup of its newly unfurled, heart-shaped leaves, which have the pleasant flavor of a mild lettuce, packs as much vitamin C as three oranges. The sweet violet, Viola odorata (also called the English, wood or florist’s violet), is more fetching and more fragrant than its humble American cousin. Like many other cultivars, it has escaped the confines of garden and greenhouse and naturalized in the American wild. Carpets and clusters of violets can be lovely in natural settings, but the delicate architecture of a lone violet flower is best appreciated up close, preferably on a plate. The dainty, fivepetaled flower—two petals up, two petals sideways, one petal down— seems designed to adorn salads, canapés, open-faced sandwiches, omelettes and rum babas. Embedded in an ice cube, a coquettish violet can make a simple cocktail seem more like a flirtation. Local chefs attuned to using local, natural ingredients don’t shrink from using violets. At Valley Restaurant at the Garrison, in Garrison, Executive Chef Vincent Mocarski makes a broth with dehydrated violets as the base for a spring risotto, which he garnishes with pea tendrils and fresh violets. “The stock is a nice color— sort of blue meets pale purple,” Mocarski notes. Though Mocarski laments that his source for violets (a former sous chef who raised bees and grew violets) has disappeared, his luck may be changing. Agnes Devereux, owner of the Village TeaRoom, in New Paltz, uses the app from food distributor Farms2Tables (farms2tables.com) to procure her produce, and she detects a boomlet in edible flowers. “I can buy bachelor buttons, johnny jumpups, broccoli blossoms, arugula flowers, radish flowers,” she says. Devereux also plucks violets from her yard and uses them to decorate her remarkable cakes. “One year, the violets came early—April 3—at the time of my daughter’s birthday,”
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Local chefs attuned to using local, natural ingredients don’t shrink from using violets.
Vincent Mocarski
Devereux says. “She wanted to make her own birthday cake, and she made a maple cake with maple buttercream. I said, ‘You can candy your own violets!’” Brian Kaywork, a lecturing instructor at the Culinary Institute of America, in Hyde Park, and the chef at the school’s American Bounty Restaurant, also hunts for violets in the early spring. Violet leaves, along with nettles and garlic mustard, go into a “foraged greens” soup. “I like working with greens,” Kaywork says. “If a plant is edible, I immediately start thinking about the roots and greens—I don’t want to fall into that chef’s trap of using just the best part and leaving the rest.” In the depths of January, Kaywork was tinkering with recipes for violet-green agnolotti with morels, and baked oysters with violet greens and cream.
The Violets of Rhinebeck
Violet pioneers William and George Saltford, English immigrants trained in gardening and horticulture, were the first to import from Europe a deeply fragrant, double Parma violet called Marie Louise (the flower was named for the second wife of Napoleon; its ancestry traces to northern
A good worker could harvest 5,000 blossoms in a day.
Italy). Nurtured in greenhouses and shipped by rail and steamboat to New York and Boston and beyond, the voluptuous Marie Louise was a Gilded Age hit. Violets were in vogue for decades and became de rigueur on certain occasions: They were required, for example, for corsages at Harvard-Yale games; in garlands at the National Horse Show; in floral arrangements at Christmastime; in Valentine’s Day nosegays; and for bridal bouquets. More than a million violet blooms were sold when demand soared at Easter. Violets also found their way into Victorian and Edwardian kitchens, inspiring quaint concoctions such as violet candies, violet jelly and violet syrup. President William McKinley, vacationing at the Hotel Champlain (known as the “Summer
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THE LAST VIOLET MAN The day before an impending January blizzard, the fourth- and fifthgeneration growers at the F.W. Battenfeld and Son greenhouses, in Red Hook, were having boiler trouble. The narrow silvery buildings were fringed with giant icicles; inside, Morgan Battenfeld—who apologized that her father, Fred Battenfeld, perhaps the last violet man standing, was focused on the plumbing—showed off a modest, foot-wide bed running along one side of Greenhouse #1, where, impossibly, regal purple violets known as Frey’s Fragrant were flowering. “They’re fragrant when they’re first picked,” Battenfeld explains, “but they lose their scent completely in the cooler.” (Some violet species, in fact, release ketone, a chemical that interferes with the olfactory senses.) Loyal customers return each year to buy nosegays of 30 to 40 stems from the little self-service store on Route 199 in Red Hook. —AG F.W. Battenfeld & Son 856 Rt 199, Red Hook (845) 758-8018; anemones.com
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White House”), near Plattsburgh, purportedly enjoyed a dessert that was fashionable at resorts in the region: a rich custard pie dotted with crystallized violets. Unfortunately, he was assassinated anyway. During the 1890s and early 1900s, a booming violet industry was central to the Mid-Hudson economy, and Rhinebeck was proud to call itself the Violet Capital of the World. For a time, in fact, thanks to a tax levied on violets, the diminutive flowers were the single largest source of revenue for Dutchess County. By 1912, the American Florist Company Directory listed 121 greenhouses operating 238 violet houses in and near Rhinebeck. The landscape glittered with glass-paned buildings, and Rhinebeck earned another name: Crystal City. When nurserymen fertilized their beds in January, the air was both fragrant with manure and redolent of violets. Pickers lay on their sides on broad planks just above the beds—a good worker could harvest 5,000 blossoms in a day. “Leafers” arranged a collar of leaves, and sometimes a paper doily, around bundled violets, which were tightly packed in special wooden crates (later cardboard boxes) for shipping. The trade was not limited to commercial enterprises. In 1902, George Saltford, riding high on his success, published How to Make Money Growing Violets, in which he made tantalizing claims: “If the reader will follow the instructions they will be successful in adding largely to their incomes and increasing their happiness by cultivation of those ‘darlings of the April rains—violets.’” In Holiday Magazine, folklorist Carl Carmer described the cottage-industry craze: “Rhinebeck earth produces more and better violets than [any other] known soil... So butcher, baker, doctor and many other residents of Rhinebeck add glass-covered hothouses to their homes and set violets in the spring.” To this day, yards in town are littered with shards of glass. Violet mania eventually played out, with many factors contributing.
“Women don’t wear enough clothes to hold up a corsage,” quipped Conrad Lug in the Poughkeepsie New Yorker (predecessor of The Poughkeepsie Journal). Greenhouses rotted and soil became infected, requiring expensive and laborious remedies. The nail in the coffin might have been a 1926 Broadway melodrama called “The Captive”, starring Basil Rathbone. The play, a French import, involves a ménage à trois in which two women exchange violets as a token of their affection. Violets became associated with lesbianism, and that was that.
Violets in the Home Kitchen
Violets have many affinities, including bourbon; Bordeaux wine blended with petit verdot grapes; pistachios, hazelnuts and walnuts; oranges and lemons (including the zest); blue cheese, fresh goat cheese and aged white cheddar; apricot jam and blueberry preserves; beets, red onion and asparagus; petite lettuces and baby spinach; and hard-boiled eggs. In the classic reference Larousse Gastronomique, the entry for “violet flower” suggests that the blossoms, “when newly opened, may be used to decorate salads or in stuffings for poultry or fish.” Traditional violet jelly and violet syrup require lots and lots of violets; recipes for these are readily found. Incidentally, despite its name, not all violets are violet; they also come in shades of white, yellow, mauve and pink. Happily, you can grow your own. The reputable Logee’s (logees.com) offers both the storied Marie Louise as well as the practical sweet violet online.
DRINKING VIOLETS Once in vogue but strenuously avoided (if not unknown) by bartenders for years, créme de violette is one of those distinctly floral mixers that people either love or hate. Currently, however, the sweet/sour cocktails made with the liqueur reportedly are making a comeback. Made by steeping violets in brandy with added sugar, créme de violette was most popular from the nineteenth century into the early twentieth century, when Germanborn New York bartender Hugo Ensslin paired it with gin and lemon juice to create his famous Aviation cocktail. When Rothman & Winter, the last big European producer, stopped making it in the 1960s, the liqueur virtually vanished from bar shelves. The company reintroduced its créme de violette on a limited basis (for export) in 2007, and there seems to have been a resultant surge in the popularity of violet cocktails. Classics like the Aviation and the Blue Moon have been revived, and new drinks are emerging that balance the sweet taste and fragrant nose of the liqueur against a stronger base, such as tequila, rum or bourbon—as in The Violet King (shown here), prepared by Valley at the Garrison. Get the recipe at valleytable.com
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F O O D, F A R M S & M A R K E T S
Community Supported Agriculture
Community Supported Agriculture (CSA) projects are an increasingly popular way for consumers to gain direct access to fresh, seasonal produce. To join a CSA, you buy a “share” or membership (usually before the growing season starts and often limited in number) that entitles you to a specified amount of fresh farm products on a set schedule (usually weekly or biweekly). Pick-up of your bag or box typically is at the farm, but an increasing number of CSAs are delivering to pick-up points off the farm for the convenience of members. CSA members are guaranteed (barring some natural disaster) a set amount of fresh produce throughout the growing season. The farmer, meanwhile, receives a shot of working capital before the season begins—a critical time because most farmers receive no income until they start to harvest. The CSA model is being copied for other types of consumer products, such as flowers, wine and spirits, and it’s been adapted for special situations, such as distributing fresh produce to innercity locations or to health- or eldercare facilities. Joining a local CSA project is one way consumers can know for certain where, how and who is growing the food they’re eating, while simultaneously helping to strengthen the region’s agricultural economy by dealing directly with a local producer. It’s one of those rare win-win situations available to almost everyone. The comprehensive list of CSAs that follows was compiled in conjunction with the Hudson Valley CSA Coalition, a network facilitated by Glynwood organization in Cold Spring that aims to encourage the growth of CSA programs and memberships in the region, and “to make CSA a familiar and accessible option for everyone.” For more details, options and updates, be sure to visit valleytable.com/csa, or hudsonvalleycsa.org. march
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2018 CSA Farms COLUMBIA COUNTY Abode Farm 10 Chair Factory Rd, New Lebanon abodefarmcsa.com June-November No synthetic fertilizers, herbicides or pesticides. Uses Belgian draft horses as primary source of power. Vegetable share: $600-$800; half share: $400-$600. Sliding scale available. Pick-up: at farm, Tuesday, Friday. Common Hands Farm 257 Stevers Crossing Rd, Hudson commonhandscsa.com June-November Vegetable share. Large: $700; medium: $550$650; small: $375-$425. Pick-up: Hudson Upstreet Market, Wednesday; Philmont Coop or Chatham Farmers’ Market, Friday; Hillsdale Farmers’ Market, Saturday. Field Apothecary & Herb Farm 245 Main St, Germantown fieldapothecary.com Year-round. Medicinal herbs. Approximately $150 per season. Pick-up at farm. Also, offers shipping. Good Fight Herb Co. 253 1/2 Warren St., Hudson goodfightherbco.com Year-round Herbal share: $365 Hawk Dance Farm 362 Rodman Rd, Hillsdale hawkdancefarm.com May-October Assortment of heirloom vegetables grown using organic practices. Full share (3-4 adults): $600; half share (1-2 adults): $300. Pick-up at Copake Hillsdale Farmers’ Market, Saturday. Hawthorne Valley Farm 327 Rt 21C, Ghent farm.hawthornevalley.org June-October Demeter-certified biodynamic farm growing vegetables and fruit. Full vegetable share: $500$550; half share: $275-$320. Fruit share: $205. Pick-up: at farm, Friday; at Riverdale, Inwood, and Garden City, Thursday. Hearty Roots Community Farm 1830 Rt 9, Germantown heartyroots.com June-November Top-quality, certified organic produce. Weekly vegetable share: $620; biweekly vegetable share: $330. Weekly egg share: $110. Pick-up: Red Hook, Tuesday; at the farm, Kingston or Woodstock, Wednesday. Ironwood Farm 103 Country Rd 9, Ghent
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ironwood.farm Certified organic vegetable operation with specialty crops. Fruit and meat shares also available. Summer share: $500-$665 depending on size and location. Pick-up: Ghent, Saturday. In conjunction with Rivertown CSA, pick-up: Irvington and Sleepy Hollow, Saturday. Letterbox Farm 4161 U.S. 9, Hudson letterboxfarm.com June-November Collectively owned and operated farm. Vegetable, meat, eggs, flowers and herb shares available. Spring share: $315; summer share: $1,040; half-share: $575. Pick-up: on the farm, Thursday, Saturday and Sunday. Lineage Farm 67 Pinewood Rd, Hudson lineagefarmcsa.com June-October Vegetables grown without pesticides, herbicides or artificial fertilizers. Large share: $510-$530; medium share: $410-$430; small share: $310$330. Pick-up: Hudson, Wednesday; Croton and Poughkeepsie, Thursday; Brooklyn and White Plains Saturday. Little Seed Gardens PO Box 195, 541 White Mills Rd, Valatie littleseedgardens.com June-October Certified organic vegetables and herbs. Full share: $500; half share (biweekly): $300. Beef shares also available. Pick-up: at gardens, Tuesday. New Leaf Farm 15 Crystal Springs Dr, Lebanon Springs newleaffarm.wordpress.com June-November All crops grown organically, without the use of synthetic fertilizers and chemical sprays. Full share: $575; small share: $375. Subsidized shares also available. Flower share: $150. Pickup at farm, Tuesday. Red Oak Farm 1921 US Rt 9, Stuyvesant redoakfarmny.com May-November Seasonal selection of certified organic vegetables, berries, fruit, herbs and teas. Members have option to select items in their share each week. Full share: $495. Half share: $260. Pick-up: Tuesday at Albany Public Library; Saturday on the farm or at Hudson farmers’ market. Roxbury Farm 2501 Rt 9H, Kinderhook roxburyfarm.com June-November Vegetable, fruit, beef, lamb and chicken shares. Vegetable share: $598-710 depending on payment method. Fruit: $75-$77; beef: $155160; chicken: $130-$150; lamb: $118-122. Pick-up: on farm, Friday; at locations in the Capital District, Tuesday, and Westchester County, Wednesday. Ten Barn Farm 1142 County Rt 22, Ghent tenbarnfarm.com June-October Organically grown vegetables. Shareholders choose from variety of items each week. Full
share: $535; half share: $330. Flowers, fruit and breads available. Pick-up: Upstreet Farmers’ Market in Hudson, Wednesday; Millerton Farmers’ Market, Saturday. Threshold Farm 16 Summit St, Philmont 518-672-5509 July-November Fruit grown using biodynamic practices and no chemicals. Share: about $200. Pick-up: on farm, Tuesday or Friday; at Woodstock Jewish Congregation, Wednesday. Tiny Hearts Farm 1649 County Rt 7A, Copake tinyheartsfarm.com June-October Large arranged bouquet of cut flowers, vase ready. Spring tulip share: $100; summer bunch share: $170; fall dahlia share: $150. Pick-up at farm flower shop, Friday and Saturday. Trusted Roots Farm 402 County Rt 34, East Chatham trustedrootsfarm.com June-November Vegetables and eggs grown with no herbicides or pesticides. Relies on compost, grazing animals, and cover crops for fertility. Full vegetable share: $550; working share: $450; small share: $350; egg share: $62-$116. Pickup: on the farm Friday, Saturday.
DUTCHESS COUNTY Common Ground Farm 79 Farmstead Ln, Wappingers Falls commongroundfarm.org June-September Nonprofit educational farm project. Ecologically grown without chemical fertilizers, herbicides or pesticides. Herbs, vegetables and flowers. U-pick share: $210. Pick-up: at farm, Wednesday, Saturday. Diana Mae Flowers Beacon June-September dianamaeflowers.com Naturally grown, specialty cut flowers. Weekly share: $100-$200. Pick-up: TBD. Fishkill Farms 9 Fishkill Farm Rd, Hopewell Junction fishkillfarms.com June-November Seasonal fruit, vegetables and pick-your-own produce. Full share: $1,045; small share: $650. Egg and winter shares available. Pick-up: at the farm, Friday, Saturday. Full Circus Farm 27 Mils Path, Pine Plains fullcircusfarm.wordpress.com June-November Certified organic, horse-powered farm. Vegetable and fruit shares on sliding scale. Full share: $625-$725; half share: $400-$500. Pickup: at farm, Tuesday, Saturday. Great Song Farm 475 Milan Hill Rd, Red Hook greatsongfarm.com June-November Seasonal vegetables and fruit shares as well
as pick-your-own crops, flowers and herbs. Organic and biodynamic farm. Full share: $615. Biweekly and family size available. Pick up: on farm, Tuesday and Saturday. SNAP benefits accepted.
Natural, Local, Fresh, Premium Quality Dairy.
Hepworth Farms at Primrose Hill 23 Spring Brook Park, Rhinebeck Primrosehillschool.com June-October Partnership between Primrose Hill Farm Collective and Hepworth Farms. Allows children the opportunity to work with animals and vegetable gardening. Full share: $650; half share: $325. Fruit add-on available. Pick-up: Primrose Hill School, Tuesday. Maitri Farm 143 Amenia Union Rd, Amenia maitrifarmny.com June-October Certified-organic vegetables. Pasture-raised meat, eggs and winter share also available. Full share: $625; half share (biweekly): $340. Egg share: $65-$130. Meat share: $100-$300. Pickup: on farm, Friday. Meadowland Farm 689 Schultzville Rd, Clinton Corners meadowlandfarmny.com June-November Vegetables and flowers. Vegetable share: $650; u-pick flower share: $120. Farm-raised lamb and pork also available. Pick-up: at farm, Friday evening. Northwind Farms 185 W Kerley Corners Rd, Tivoli northwindfarmsallnatural.com Year-round All-natural, antibiotic-free meat and poultry. Multiple share sizes available. $85 for 8 to 10 pounds of meat; $125 for 10 to 12 pounds. Pick up: at farm, Monday, Tuesday, Thursday, Friday; Woodstock Farmers’ Market, Wednesday; Kingston Farmers’ Market, Saturday. Obercreek Farm 59 Marlorville Rd, Wappingers Falls obercreekfarm.com June-October Certified-organic produce and herbs as well as u-pick flowers. Full share: $550. Boxed delivery $50. Meat and eggs also available. Pick-up: at farm, Wednesday.
info@hudsonvalleyfresh.com
Poughkeepsie Farm Project 51 Vassar Farm Ln, Poughkeepsie farmproject.org June-November A nonprofit farm project offering weekly seasonal vegetables, berries and flowers. Full share: $859; half share: $467. Working share discount available. Fruit and winter shares available. Pick-up: on farm, Tuesday, Saturday. Rock Steady Farm and Flowers 41 Kaye Rd, Millerton rocksteadyfarm.com June-November Utilizes holistic and sustainable farming practices. Offers shares on a sliding scale. Full vegetable share: $650-$800; half share (biweekly): $350-$425. Limited working-share discount available. Flower share: $88-$275. Egg share: $78-$132. Pick-up: at farm, Saturday.
hudsonvalleyfresh.com
ONSUME OMETHING WESOME CSA can stand for a lot of things. The
stands for sharing good food.
Join a CSA to discover what it means to you. f in d your loc al f ar m at hudsonvalleycsa.org
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Sawkill Farm 7770 Albany Post Rd, Red Hook June-November Meat shares. Grass-fed beef, pastured poultry, lamb and heritage hogs. 10-pound share: $500; 15-pound share: $750. Pick-up: at farm, Tuesday, Friday. Shoving Leopard Farm 845 River Rd, Barrytown (Red Hook) shovingleopardfarm.org April-September Specialty flowers grown without synthetic pesticides or fertilizers. Spring share: $95; summer share: $200; fall dahlia share: $95. Pick-up: on farm, Sawkill Farm Market or Clove Kitchen Market, Friday. Sisters Hill Farm 127 Sisters Hill Rd, Stanfordville sistershillfarm.org May-November Vegetable shares on sliding scale. Full share: $695-$795; half-share (biweekly): $375-$425. Pick-up: on farm or at College of Mount St Vincent, Bronx, Tuesday.
GREENE COUNTY Foxtail Community Farm 506 County Route 75, Greenville foxtailcommunityfarm.com June-October Large vegetable share: $550; small: $450. Fruit share: $160. Egg share: $90. Chicken share: $95. Year-round shares also available. Pick-up: on farm, Thursday; in Delmar, Loudonville and Albany, Monday. Stoneledge Farm 145 Garcia Ln, Leeds stoneledge.farm June-November USDA certified organic vegetables. Standard share: $535-$555 depending on location. Optional fruit, mushroom and coffee shares also available. Pick-up: on farm, Tuesday; multiple locations throughout Westchester County and metro-New York area.
GLORIE FARM WINERY
We grow grapes. We make wine. Wines you know, and Wines you should meet.
“We GROW Glorie Wine.” 40 Mountain Rd. Marlboro, NY 12542 845.236.3265 gloriewine.com
ORANGE COUNTY Bialas Farms 74 Celery Ave, New Hampton bialasfarms.com June-October Summer and winter vegetable shares. Full and half share price: TBD. Pick-up: at farm, Tuesday, Saturday, Sunday. Blooming Hill Farm 1251 Rt 208, Monroe Year-round Organically grown vegetables. Fruit and plants also available. Market style CSA. Members receive 10% added value on investment. Full share: $500; half share: $250. Gray Family Farm 261 Otterkill Rd, New Windsor grayfamilyfarm.com June-October Members receive a weekly basket with a combination of meats (chicken, beef, pork), vegetables, eggs and specialty items. Full
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3074 Rte 9, Valatie, NY 12184 (518) 758-1776 • harvestspirits.com
share: $1,275. Pick-up: on farm or in Highland Falls, Friday.
“Best health food store evah! Magical little community neighborhood with ...an amazing Biodynamic farm, organic bakery and ferments. Well-stocked organic farm store serving delicious breakfast and lunch!”~ Mark
Peace and Carrots Farm 153 Johnson Rd, Chester peaceandcarrotsfarm.com June-October A variety of seasonal vegetables. Full share: $650 (four adult omnivores); half share (two adults): $390. Pick-up: at farm or at West Point, Monday.
ANOTHER 5-STAR GOOGLE REVIEW!
Royal Acres Farm and CSA 621 Scotchtown Collabar Rd, Middletown facebook.com/RoyalAcresFarmAndCSA June-October Certified naturally grown vegetables. No GMOs used on the farm. Full share: $540; half share: $270. Pick-up: at farm, Wednesday, Friday.
O R G A N I C • B I O DY N A M I C ® • LO C A L • D E L I C I O U S ONE STOP SHOPPING FOR MADE ON OUR FARM PRODUCTS: BIODYNAMIC CHEESE, YOGURT, RAW MILK | ORGANIC SOURDOUGH & YEASTED BREADS + MORE!!
O P E N D A I LY 7 : 3 0 A M - 7 P M • H V F S T O R E . O R G Visit our retail store in Central Valley, NY • Find us at a Farmers’ Market near you! Ask for us by name at your favorite restaurant!
PUTNAM COUNTY Glynwood 362 Glynwood Rd, Cold Spring glynwood.org May-November Regenerative practices. Vegetable, meat and egg shares. Full share: $740; half share (biweekly): $385. Meat and egg share: $1,000. Winter shares also available. Pick-up: at farm, Tuesday, Thursday, Friday. Longhaul Farm 69 S Mountain Pass, Garrison longhauling.blogspot.com June-September Organically grown vegetables. Chicken, turkey, pork and eggs also available. Full share: $650; half share: $325. Pick-up: at farm, Tuesday.
Fresh Seafood Arriving Daily • Wholesale & Retail Ask About Our Catering & Platters
Ryder Farm 400 Starr Ridge Rd, Brewster ryderfarmorganic.com June-October Organically grown vegetables. Full share: $450; half share $300; biweekly share: $225. Pick-up: at farm, Wednesday.
ROCKLAND COUNTY
#HudsonValleysFishMonger
HudsonValleySeafood.com • 30 Valley Ave • Central Valley, NY • 845-928-9678
“Baked & Grown, Just Like Home”
Cropsey Community Farm 220 S Little Tor Rd, New City rocklandfarm.org May-November Organically grown vegetables. Full share, on-farm pick-up: $750; off-farm pick-up: $790. Working-share discount available. Hungry Hollow Co-op, Nyack Farmers’ Market or the Valley Cottage Library. Cut-your-own flower or herb share: $100. Pick-up: on farm, Tuesday; Valley Cottage Library, Tuesday; Hungry Hollow Co-op of Nyack Farmers’ Market, Thursday.
ULSTER COUNTY
Jones Farm & Country Store
Clearwaters Distinctive Gifts
Grandma Phoebe’s Kitchen
Clearwaters Gallery & Custom Framing
Homegrown Seasonal Produce Local & Gourmet Foods Homemade Baked Goods Fudge & Gift Baskets Breakfast & Lunch Cafe
Fine Gifts, Home Decor, Toys, Ladies Clothing & Accessories
Archival Framing
Artwork by Terri A. Clearwater
190 Angola Rd. Cornwall, NY 845-534-4445(P) • 845-534-4471(F) www.JonesFarmInc.com Mon & Wed - Fri: 8-6 • Sat & Sun: 8-5
Clove Valley CSA 81 Clove Valley Rd, High Falls clovevalleycsa.org June-November Hand-scale and no-till farm. Growing highquality vegetables and herbs. Full share: $700. Pick-up: on the farm, Friday-Sunday.
Closed Tuesdays
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Evolutionary Organics 283 Springtown Rd, New Paltz facebook.com/EvolutionaryOrganics June-November Certified naturally grown heirloom vegetables, herbs, fruit and pasture-raised eggs. Marketstyle CSA. Suggested pre-payment: $350, replenish account as needed. Pick-up: at farm, Wednesday. Huguenot St Farm 205 Huguenot St, New Paltz huguenotfarm.com June-October Vegetable and fruit shares. Full vegetable share: $649; half-share: $440. Full fruit share: $165; half share: $95. Pick-up: at the farm, Thursday, Friday. Kelder’s Farm 5755 Rt 209, Kerhonkson keldersfarm.com May-October Vegetable, fruit, herbs and flower shares. Full share: $700; half share: $450; double share: $1,300. Meat shares also available. Pick-up: at the farm, Tuesday, Saturday. Old Ford Farm 1359 Old Ford Rd, New Paltz oldfordfarm.com May-November Produces vegetables, grass-fed raw milk and pastured eggs, pork, chicken and turkey. A flexible CSA model priced according to members of household. First adult: $370, additional adult: $300; kids $8 times their age. Pick-up: at farm, Wednesday. Phillies Bridge Farm Project 45 Phillies Bridge Rd, New Paltz philliesbridge.org June-November Organically grown vegetables, herbs and flowers. Full season, big share (3 to 4 people): $700; small share (1 to 2 people): $450. Partial season shares also available. Pick-up: at farm, Tuesday, Saturday. Second Wind CSA at Four Winds Farm 158 Marabac Rd, Gardiner secondwindcsa.com June-October Certified organic and no-till. Full share: $600$768. Also offers local fruit when available and optional local egg share. Pick-up: at the farm, Tuesday; in Garrison, Wednesday. Solid Ground Farm 205 Hidden Valley Rd, Kingston Solidground.farm June-November Uses organic and regenerative practices. Fruit and vegetable shares, $450-$550. Egg, mushrooms and maple syrup can be added on. Also raises pastured chickens and grass-fed beef. Pick-up: at farm, Tuesday, Saturday. SustainAbility Farm 2880 Lucas Tpk, Accord sustainabilityfarm.org June-October Organically grown vegetables. Full share: $595; half share: $295; 10-week share: $295. Pick-up: at farm, Thursday.
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Farm Market & Bakery Specialty Groceries Certified Organic Meats & Produce Daily Lunch Specials Family owned and organic since 1987
Organic Soils & Compost Visit our website for hours, events & specials at:
5409 Route 22 Millerton, NY 12546 518.789.4191
mcenroeorganicfarm.com
FARMERS’ MARKET
FARMERS’ MARKET Saturdays, 9-1 925 South Street
IN D OORS
Thursdays, 11-5 13-15 Boniface Circle
Local Farms incl Certified Organic • Meat • Poultry • Eggs • Breads & Baked Goods • Honey • Olive Oil • Cheese • Pickles & Olives Hudson Valley Seafood • Rotating Vendors • Prepared Foods
Taliaferro Farms 187 Plains Rd, New Paltz taliaferrofarms.com June-November Market-style CSA providing organically grown vegetables. Full share: $1,000; half-share: $550. Pick-up: at farm, Thursday, Friday, Saturday.
WESTCHESTER COUNTY Fable: From Farm to Table 1311 Kitchawan Rd, Ossining fablefoods.com June-October Sustainable agricultural practices. Provides fresh fruits and vegetables without pesticides. Fruit, vegetable and egg shares. Farmer's share: $750; forager's share: $500; gardener's share: $250. Pick-up: on farm Saturday, Sunday. Harvest Moon Farm & Orchard 130 Hardscrabble Rd, North Salem harvestmoonfarmandorchard.com July-October A variety of vegetables grown using organic practices as well as low-spray fruit. Milk, cheese, meat and flower shares also available. Full season, full share: $810; half-share: $450. Partial season, full share: $585; half-share: $325. Pick-up: at the farm store, Thursday. Hemlock Hill Farm 500 Croton Ave, Cortlandt Manor hemlockhillfarm.com June-September Vegetables grown with biodynamic, bionutrient and permaculture techniques. Animals raised hormone- and antibiotic-free. Vegetable share: $630. Egg share: $90. Whole farm (vegetable and meat) share: $1,800. Half shares available. Pick-up: at farm, Thursday. Hilltop Hanover Farm & Environmental Center 1271 Hanover St, Yorktown Heights Hilltophanoverfarm.org June-October Vegetable shares. Full share: $700; half share: $350. Pick-up: on farm, Tuesday, Thursday. Peace and Carrots Farm at Groundwork HV 22 Main St, Yonkers groundworkhv.org June-October Vegetable shares on sliding scale: $350-$495.
Angus Beef, Poultry, Pork, Lamb, Turkeys
Naturally Raised Seasonal Produce
Visit our Farm Market
Sweet Earth 20a Salem Rd, Pound Ridge Sweetearthco.com June-September Flowers and herbs grown naturally without the use of synthetic chemicals. Flower and herb shares. Spring share: $125; summer share: $299; late summer dahlia share: $529. Pick-up: on farm, Friday, Saturday.
Updates: valleytable.com and hudsonvalleycsa.org
1697 Salt Point Turnpike • Salt Point, NY 12578 266-5042 or 266-3680
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FROM TEE TIME
TEA TIME
44 Golf Course Rd. Craryville • 518.325.0019 • thegreensatcopake.com 58
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L O C A L LY G R O W N
a vanishing breed who’ll keep the machines running?
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text and photos by keith stewart
N 1986, MY GIRLFRIEND AND I BOUGHT AN 88-acre dairy farm in Greenville, in western Orange County. We packed our few belongings into an old Dodge Dart and left the canyon lands of New York City for what was then unquestionably “the country.” It was a life-changing move. In those days, Greenville had a population of about 2,500 and 10 working dairy farms. Black-and-white Holstein cows were a natural part of the scenery. Farming was the dominant industry. Motorists were slowed down on the roads by tractors pulling hay wagons, mowing equipment or manure spreaders. An Agway store a couple of miles from our place carried fertilizer, pesticides, barbed wire and miscellaneous tools.
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Today, Greenville’s population has grown to around 5,000, but the number of dairy farms has dropped to one. Where cows once grazed, now there are mostly houses with large lawns. Very few of the occupants of these new homes work here. The Agway is long gone. The town has essentially become a bedroom community. Though my girlfriend (now wife) and I purchased an old dairy farm, it was not because we intended to milk cows. She kept her teaching job, and the plan was for me to try my hand at growing vegetables, herbs, fruit—whatever might prosper—for market. Though I started with virtually no horticultural knowledge, my heart was in it 100 percent. By chance rather than plan, I started farming just as the buy-local food wave was forming, so the new path turned out to be a good one to follow. Over the past three decades, interest in and demand for local and organic products has increased exponentially, and so has our acreage in production. In the early years, a small tractor, plow and disk were all I needed to plant an acre or two of vegetables; now, with the help of a good crew, we grow 16 acres of field crops every year, using three tractors and an assortment of mowing, tilling, planting and cultivating equipment, most of it purchased second-hand at farm auctions. It’s solid stuff, but it requires maintenance and repair, and therein lies a problem. With the loss of the farms from our town, there has been an attendant loss of people
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A tractor that won’t start or a broken down delivery truck can spell disaster for a small farmer
with knowledge and expertise—people with the kind of know-how that can keep an old tractor running or weld a broken implement (or fabricate a new one) to make some aspect of field work a little easier. The fact that I’ve always been a somewhat mechanically challenged person only compounds the problem for us. For the past several years, I’ve depended heavily on three individuals for help. John, about 70 and retired, has spent most of his life around farm equipment and enjoys a mechanical challenge. Bud, a few years younger but close to retirement, runs a small auto repair shop about a mile from the farm. Both of these men have heart conditions and other age-related ailments (as do I), but they’ve always been willing to lend a hand in times of need. The third, Dave, probably in his mid-50s, is the only man I know who can change the thousand-pound tire on our big John Deere 4040 tractor— and he’s done it more than once. (In the early stage of a blizzard one winter afternoon, he worked for two hours in a field behind our barn to repair a slightly smaller flat tire on our midsize John Deere 2350 tractor. Had he waited ‘til the next day, the tractor would have been partially buried under two feet of snow.)
In 2017, John did the lion’s share of our machinery maintenance and repair right here on the farm. Between doctor’s visits, he put a new valve cover on the 4040 and a new clutch and fuel injector in the 2350. He replaced leaky hydraulic lines on both tractors, along with a drag disk. He modified and improved an old potato digger. He replaced a cracked bearing in a manure spreader that we use for mulching garlic. He fashioned a new gasket for our rototiller to stem an oil leak. He replaced points and spark plugs and cleaned the fuel filter on our smaller Allis Chalmers tractor (built in the 1960s but still our most reliable machine)— now it purrs like a content, if elderly, cat. Each of these jobs called for correct diagnosis of a problem and knowledge of what parts were needed. Also required was much bending, bodily contortion and knuckle-bruising wrench work to disassemble and reassemble often heavy pieces of machinery. Replacing the clutch in the 2350 first required that the 8,000-pound tractor be drained of transmission and hydraulic fluid, then literally split in half and supported with various jacks and blocks. The broken clutch assembly, which weighed some 40 or 50 pounds, had to be carefully pried loose and removed. Installing the new one was no easy task, either, since everything had to line up perfectly. On a Wednesday morning a few years back, the phone rang. Our market-transport vehicle, a Mitsubishi box truck, was broken down at the farmers’ market in Manhattan. After the sinking feeling that comes with such a dreaded call (not the first I’ve had), I allowed a moment of consolation—at least the truck had made it to market and we could sell our load of vegetables. But, how to get it running again and back to the farm?
I asked the driver to describe the symptoms immediately prior to the breakdown and passed these on to Bud, who made a few suggestions. But the engine refused to start. I called repair shops in New York City, but no mechanic was available on such short notice. Increasingly anxious, I called tow companies, but none would pull a large truck 75 miles across state lines. At 5pm, I called Bud one more time. He listened to me for a couple of minutes (no doubt detecting my desperation), then said, “Keith, you drive me to the City and I’ll get that truck running for you.” Two hours later, with New York City traffic hurtling by, Bud took all of 20 minutes to figure out the problem—a broken accelerator cable—and another 20 minutes to fashion a piece of wire to get the truck running. He drove it, slowly, back to his garage in Greenville while I followed in my pickup. The next day, he obtained a new cable and installed it. Problem solved. Men like Bud and John and Dave remember the days when there were more cows than houses, and they know that a tractor that won’t start or a broken down delivery truck can spell disaster for a small farmer. Without them, when something breaks down on the farm or on the road, I’d be up the proverbial creek without a paddle. I am immensely grateful for their rough good humor, their remarkable skills and their willingness to help. Luckily for me and other small farmers like me, there are still a few men like them in town, but they are a vanishing breed. What will happen when they are gone?
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EATING BY THE SEASON
pot pie by kristen warfield
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O
NE OF ONLY A HANDFUL OF “UNIVERSAL” COMFORT foods, pot pies hold a special place on the plates of diners around the globe. Filling, flaky and adaptable, what this simple, savory dish lacks in complexity it makes up for with endless variety. In its broadest sense, the term pot pie refers to savory ingredients (meat and/or vegetables) encased and cooked in a dough (as opposed to a sweet pie, which usually contains fruit). The staple ingredients for pot pies have remained constant throughout its history. Traditional fillings usually reflect ethnic origins and geography—“shepherd’s pie,” for example, contains lamb (or more likely mutton) topped with mashed potatoes, a tipoff to its northern England/Scotland lineage. There are popular Roman images depicting live birds bursting through the crust of a pie while it is being served—a largely fanciful interpretation not related to an edible dish, though “blackbirds” (actually starlings) were commonly cooked up as pie filling (notably in London during the late nineteenth century, partly because the city was overrun by an overpopulation of the birds and they were free for the taking). In fact, almost every variety and cut of meat (including mutton, beef, lamb, pork, venison, tongue, tail, hoof) or fowl (from crow to sparrow, chicken, turkey and even penguin) has found its way into a pot pie somewhere at one time or another. The high point of fillings (or low point, depending on your frame of reference) may be “peepers” (baby chicks stuffed with gooseberries), popular in sixteenth-century England. The versatility of pot pies made them a popular meal for the colonists, too. In American Cookery, published in 1796, author Amelia Simmons includes a variety of pot pie recipes utilizing meat combinations, as well as “sea pies” that feature pigeon, turkey, veal and mutton. Most appealing to the American palate, however, turned out to be the chicken pot pie (which Simmons also includes). Chicken and turkey pot pies became two of the most popular premade meals available to Americans during the heyday of frozen “TV dinners” from the late-1940s through the 1950s. While the definitive history is complicated and yet to be written, the look and taste of frozen pot pies from companies like Banquet, Stouffer’s or Swanson are burned into our collective memory—which is unfortunate, because pot pies aren’t difficult to create from scratch.
Home cooks can use store-bought puff pastry or pie crusts, a filling of shredded or cubed meat and diced vegetables, and a simple gravy/sauce made from butter, flour and broth to make a delicious, one-dish meal. They’re also a perfect way to salvage and stretch leftovers, and adding a personal touch to such a basic dish is almost mandatory. Simone Williams, owner of All You Knead Bakery in Beacon, offers two variations of the dish at the bakery: one for vegetarians, one for carnivores. Her vegetable pot pie is dense with carrots, celery, potatoes, mushrooms, peas, kale, spinach, broccoli and onion. “I wanted to offer something filling that vegetarians could enjoy, not just a pie containing carrots, onions and peas,” Williams says. “My family tends to be my test kitchen—they helped me think of how to make it great. It’s convenient for customers to drop in to pick one up for dinner—[it will] usually feed at least two people.” Across the river in New Paltz, Agnes Devereux, chef/ owner of The Village TeaRoom, veers from the norm with her “deconstructed” turkey pot pie. Instead of encasing the fillings within a crust, Devereux serves the hot filling in a bowl, topped with a large biscuit—a throwback closer to the original presentation than to the modern “sealed” version. “It’s lighter than a complete lid of pastry, but you still get that ‘comfort food’ feel,” Devereux says. “Turkey can be dry and bland, but cloaking it in a rich, creamy sauce enhances the flavor and keeps it juicy. The sweet, roasted carrots are a lovely counterpoint to the savory sauce, too.”
All You Knead Bakery 308 Main St, Beacon (845) 440-8530; allyoukneadny.com The Village TeaRoom 10 Plattekill Ave, New Paltz (845) 255-3434; thevillagetearoom.com
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AGNES DEVEREUX/THE VILLAGE TEAROOM
SIMONE WILLIAMS/ALL YOU KNEAD BAKERY
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UP CLOSE
cheryl paff’s
black-eyed suzie’s upstate by robin cherry photos by ann stratton
I
N 1996, TROY NATIVE AND SELF-TAUGHT CHEF CHERYL Paff opened an East Village hotspot named Black-Eyed Suzie’s Organic Café. Juan Tzitzimititila, who hailed from Puebla, Mexico, got a job there working in the kitchen. Paff’s wanderlust kicked in, and she left after four years; Tzitzimititila stayed on, honing his skills on Mediterranean cuisine (which he did well enough to earn an impressive 27/30 rating from Zagat).
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After Black-Eyed Suzie’s closed, Paff convinced her husband, Mark Zachelmayer, that they should travel the world for a year. An enthusiastic traveler, Paff studied everywhere she went, “sometimes at culinary schools, sometimes from moms.” She had trained with the family’s cook while visiting her mother-in-law in Guatemala, for example; in India, the school where her husband was studying music provided three meals a day, “So I asked if I could study with the cook,” she notes. “I trained with him and learned south Indian cooking that way.” So, with only a rough itinerary and $150 standby airline tickets, Paff and Zachelmayer set off for Madrid, then traveled through Morocco, France, the Netherlands, Italy and Turkey—eating and studying all the way. They skipped over to India, then to Nepal, Thailand and Malaysia. After a stint in Bali, they flew to South America, finally heading back to New York City via Peru, Bolivia, Guatemala and Mexico. Soon after 9/11, they decided to live somewhere else; they settled in Woodstock and have called the Hudson Valley home ever since. Paff got a job managing the Rhinebeck Farmers’ Market at a time when the Hudson Valley food movement was just starting to take off, and she saw major changes in the valley’s food culture during her 14-year tenure. “When I first started, you couldn’t keep a meat or cheese vendor— there wasn’t enough business for them,” Paff recalls. “By the time I left, there were multiple meat and cheese vendors, along with people selling wine and spirits. It was a fun and exciting time. I became friends with all the farmers and I watched their kids grow from toddlers to driving the farm truck. That’s why I stayed so long—I was going to leave but I couldn’t because they were like family.” Later, Paff and some friends started the Woodstock Farm Festival. All the while, Paff doubled as a freelance chef and caterer. Business was good, but it wasn’t until Tzizimititila decided to move up to the area as Paff’s business partner that business really took off. “I couldn’t have done all of this by myself,” Paff admits. “Juan is a powerhouse—he likes to be super busy.”
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First based in Woodstock, the catering business eventually moved to a bigger kitchen space in Saugerties, where they participated in the village’s “First Friday” celebrations. Paff’s “theme nights” (fried chicken night, taco night, burger night) became popular. “Everybody liked our food,” she says. ”By the time spring arrived, both staff and customers were pushing for a cafe.” Having experienced how hard it was to maintain a viable work/life balance while running a restaurant, Paff initially resisted, but eventually decided a shortened schedule would work. The result is Black-Eyed Suzie’s Upstate, a welcoming storefront on the edge of Saugerties, where Paff and Tzizimititila prepare fresh, local, imaginative food accompanied by homemade sodas, session (low alcohol) cocktails, and a small but wide-ranging list of wine, beer and hard cider. Reflecting Paff’s self-imposed reduced work schedule, the cafe, which seats 20 and doesn’t take reservations, is only open evenings, Wednesday through Saturday. Last summer, an added patio increased the warmweather seating capacity to 50. The food at Black-Eyed Suzie’s is fresh, clean and satisfying without being overfilling. Paff, a “minimalist,” designed the spare cafe, and says that, in a way, the cafe itself reflects her cooking philosophy, which she attributes to Alice Waters. “A lot of the way I cook is editing— deciding what not to add,” Paff notes. “Having a tomato
dish taste like a tomato and not interfering, figuring out what enhances the tomato—a little basil, a little salt. I let it be OK to not be fussy and complicated.” (One Yelp reviewer apparently agrees, noting Black Eyed Suzie’s is “everything Hudson Valley food is about but without all the fanfare.”) Paff has a fondness for American comfort food, though the nostalgic dishes are tweaked with local ingredients. Cornmeal from Wild Hive Farm is used for the fried chicken (which she modestly calls “glorified Shake’N Bake”) and the blueberry johnnycakes (Paff’s grandmother’s recipe); the cod cakes are her mother’s recipe. The seasonal menu is influenced by Paff’s farmers’ market experience— she remembers “seeing the changing of the seasons and being excited.” Paff also learned a lot about how to prepare ingredients from the market’s farmers. “One farmer taught me how to use garlic scapes,” she recalls. “The scape has a beautiful shape and if you lose the shape, you lose half the appeal. He takes a potato peeler and makes these beautiful ribbons. I pile them on top of fish in parchment.” One of the restaurant’s most popular dishes is a seasonal Wholesome Health Bowl, which came out of her classes at the Natural Gourmet Institute. The winter version features lentils and brown rice topped with baby kale, sweet potato, Brussels sprouts and a warming turmeric-
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tahini sauce; spring diners can look forward to brown rice with edamame, snap peas and tender pea shoots in a sesame‑ginger sauce. Spring is doubly important to Paff and Tzitzimititila because it gives them the opportunity to be adventurous with their signature, homemade soft drinks, a major draw. “The sodas get really exciting,” Paff says. “We do a rhubarb-ginger soda because rhubarb is the first spring fruit, then you have strawberries, then cherries.” One of Paff’s main interests is getting kids interested and involved with food. She already has organized two unique events and hopes to do more. The first, with the Kingston YMCA Farm Project, brought local kids into the restaurant for a hands-on experience. “We cooked a steak with chimichurri sauce using their [farm project] ingredients,” she explains. “I loved letting them see the connection to the food and also the possibility of where this could lead them career-wise.” The impetus for the second project came when Paff overheard conversations among the children of a Chinese and a Korean family during a dinner at the cafe. The four young girls were talking about their dream restaurant, called The Panda and The Moon Bear (because those were the two most endangered animals from their respective countries), and it would serve Chinese and Korean food. Paff was astounded. “They were only 10 years old, yet they talked about what would be on the menu and how they were going to plate things.” Paff arranged with the girls’ mothers to have them come to the cafe to prepare a meal. The girls brought their own sign and special aprons with their logo made up. With Paff and Tzitzimititila alongside them in the kitchen, their mothers cooked three dishes from each cuisine, including Chinese Pulled Pork Lotus Buns and Bulgogi Beef Sliders, which the girls served with ginger lemonade, barley iced tea and three ice creams (green tea, red bean and black sesame). Staff servers shadowed the girls, who needed little help—they were familiar with the food, the ingredients, how it was cooked and how it should be served because it was their moms’ home cooking. The event sold out; the girls donated a portion of the proceeds to the World Wildlife Fund.
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Underscoring the warm, welcoming atmosphere at Black-Eyed Suzie’s is a “We’re glad you’re here” attitude among the staff that says they really understand the meaning of hospitality. “If people want to change something, we change it,” Paff notes. “I feel, like, if they’ve made an effort to come here, I want to keep them happy.” Black-Eyed Suzie’s Upstate 230 Partition St., Saugerties (845) 247-3069; blackeyedsuziesupstate.com
JOIN VALLEY TABLE PUBLISHERS JANET CRAWSHAW & JERRY NOVESKY IN CELEBRATING 25 YEARS OF ORANGE COUNTY LAND CONSERVATION!
ORANGE COUNTY LAND TRUST
ANNUAL BENEFIT RECEPTION AND SILENT AUCTION
FRIDAY, JUNE 8 CEDAR LAKES ESTATES HONORING
JANET CRAWSHAW & JERRY NOVESKY The Valley Table Magazine Two Decades Inspiring and Supporting the Hudson Valley Farm to Table Movement BENEFIT CHAIR
John Novi of the Depuy Canal House BENEFIT CO-CHAIRS
William Brown & Barbara Felton, Lowland Farm Keith Stewart & Flavia Bacarella, Keith’s Farm
Join us for an evening of locally sourced foods prepared exquisitely by the chefs at Cedar Lakes Estates, along with an assortment of locally crafted beverages. It will be a celebration of our farming heritage, food traditions and land preservation.
For more information on sponsorship opportunities and tickets, visit oclt.org.
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I N D E X T O A DV E R T I S E R S
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4 Adams Fairacre Farms / adamsfarms.com
73 Leo’s Ristorante & Bar / leospizzeria.com
2 Aroma Osteria / 845.298.6790 / aromaosteriarestaurant.com
79 Lola’s Café / 845.255.6555 / 845.471.8555 / lolascafeandcatering.com
10 Baja 328 / 845.838.BAJA / baja328.com
55 Lowland Farm / 845.461.3459 / lowlandfarm.com
58 Beacon Natural Market / 845.838.1288 / beaconnaturalmarket.com
47 Marta’s Vineyard / 845.218.9672 / martasvine.com
12 Beacon Pantry / 845.440.8923 / beaconpantry.com
54 McEnroe Organic Farm / 518.789.4191 / mcenroeorganicfarm.com
18 Black Dirt Distillery / 845.258.6020 / blackdirtdistillery.com 18 Boutique Wine & Spirits / 845.765.1555 / boutiquewsc.com
3 Mercedes-Benz of Wappingers Falls / 845.298.0600 / mercedesbenzofwappingersfalls.com
11 Brother’s Trattoria / 845.383.3300 / brotherstrattoria.com
33 Metro North / mta.info/mnr/getaways
46 Buttermilk Falls / 845.795.1310 / buttermilkfallsinn.com
46 Meyer’s Olde Dutch / 845.440.6900 / meyersoldedutch.com
47 Café Amarcord / 845.440.0050 / cafeamarcord.com
48 Mother Earth’s / motherearthstorehouse.com
73 Caffe Macchiato / 845.565.4616 / 99libertystreet.com 47 Canterbury Brook Inn / 845.534.9658 / canterburybrookinn.com
10 N&S Supply / nssupply.com C2-1 NRG Community Solar / 855.783.6112 / nrgcommunitysolar.com
47 Cathryn’s Tuscan Grill / 845.265.5582 / tuscangrill.com
56 Nina / 845.344.6800 / nina-restaurant.com
12 City Perch Kitchen + Bar / 914.348.7003 / cityperch.com
69 Orange County Land Trust / 845.534.3690 / oclt.org
58 Clock Tower Grill / 845.582.0574 / clocktowergrill.com
34 Orange County Tourism / 845.615.3860 / orangetourism.org
C4 Cosimo’s / cosimosrestaurantgroup.com
11 Paula’s Public House / 845.454.7821 / paulaspublichouse.com
56 Craft 47 / 845.360.5253 / craft47.com
32 Performance Foodservice / 800.388.0257 / performancefoodservice.com
2 Culinary Institute of America / 845.471.6608 / ciarestaurants.com
73 Poughkeepsie Galleria / 845.297.7600 / poughkeepsiegalleriamall.com
26 Cupcake Festival / K104.7 / k104online.com
75 Ramiro’s 954 / 845.621.3333 / ramiros954.com
56 Dottie Audrey’s / 845.915.3088 / dottieaudreys.com
57 Red Barn Produce / 845.691.7428 / redbarnproduceny.com
19 Dubrovnik / 914.637.3777 / dubrovnikny.com
77 Red House / 845.795.6285 / redhouseny.com
26 Dutchess Tourism / 845.463.4000 / dutchesstourism.com
C3 Red Line Diner / 845.765.8401 / dineatredline.com
56 Exposures Gallery / 845.469.9382 / exposures.com
35 Rockland County Tourism / 800.295.5723 / findrocklandcountyny.com
7 Factoria / peekskillfun.com
77 The Roundhouse / 845.765.8369 / roundhousebeacon.com
52 Fishkill Farms / 845.897.4377 / fishkillfarms.com
57 Shawangunk Wine Trail / 845.256.8456 / gunkswine.com
10 Gino’s Restaurant / 845.297.8061 / ginoswappingers.com
39 Slovenia Vodka / sloveniavodka.com
52 Glorie Farm Winery / 845.236.3265 / gloriewine.com
54 Stoutridge Vineyard / 845.236.7620 / stoutridge.com
58 The Greens at Copake Country Club / 518.352.0019 / copakecountryclub.com
11 Sunflower Natural Foods Market / 845.679.5361 / sunflowernatural.com
55 Hahn Farm / 845.266.3680 / hahnfarm.com
C3 Table Talk Diner / 845.849.2839 / tabletalkdiner.com
52 Harvest Spirits / 518.758.1776 / harvestspirits.com
55 TasteNY Store at Todd Hill / 845.849.0247 taste.ny.gov
53 Hawthorne Valley Farm / 518.672.7500 / hawthornevalleyfarm.org
75 Terrapin Restaurant / 845.876.3330 / terrapinrestaurant.com
48 Henry’s at the Farm / 845.795.1500 / buttermilkfallsinn.com/henrys
36 Ulster County Tourism / 800.342.5826 / ulstercountyalive.com
75 Hudson St. Café / 845.565-2450 / hudsonstreetcafe.com
71 Valley at the Garrison / 845.424.3604 x39 / thegarrison.com
51 Hudson Valley CSA Coalition / hudsonvalleycsa.org
75 Village Tea Room / 845.255.3434 / thevillagetearoom.com
51 Hudson Valley Fresh / 845.226.3065 / hudsonvalleyfresh.com
71 Walden Savings Bank / 845.457.7700 / waldensavingsbank.com
53 Hudson Valley Seafood / 845. 928.9678 / hudsonvalleyseafood.com
9 Warren Kitchen & Cutlery / 845.876.6208 / warrenkitchentools.com
29 Hudson Whiskey / hudsonwhiskey.com
37 Westchester Tourism / 914.995.8500 / westchestertourism.com
19 Il Barilotto / 845.897.4300 / ilbarilottorestaurant.com
55 Whitecliff Vineyard / 845.255.4613 / whitecliffwine.com
18 Jacobowitz & Gubits / 866.993.7575 / jacobowitz.com
77 Wildfire Grill / 845.457.3770 / wildfireny.com
53 Jones Farm / 845.534.4445 / jonesfarminc.com
77 WM Farmer & Sons / 518.828.1635 / wmfarmerandsons.com
73 JP McHale / 800.479.2284 / nopests.com 46 Kitchen Sink Food & Drink / 845.765.0240 / kitchensinkny.com
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3 Williams Lumber & Home Center / 845.876.WOOD / williamslumber.com
SEASONAL-LOCAL CRAFT FOODS ALWAYS...
AT VALLEY RESTAURANT OPEN TO THE PUBLIC FOR DINNER, WEEKEND BRUNCH & SPECIAL GATHERINGS CALL OR EMAIL TODAY TO MAKE
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845.424.3604 x39 jamesb@thegarrison.com
thegarrison.com 2015 US 9, Garrison NY
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D I R E C T O RY AC C O M M O DAT I O N S 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.” ART 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. Celebrating 9 years of service! ARTISANAL PRODUCTS IMMUNESCHEIN 43 Basin Rd, West Hurley (828) 319-1844; immune-schein.com Thu 1–7; Fri–Sun 11–7 Created with a passion and appreciation for pure whole food ingredients, ImmuneSchein Ginger Elixirs promote wellbeing and health. If you are in search of the purest, highest quality, small-batch ginger elixir on the market for a detox, great taste and flexibility of use, then ImmuneSchein Ginger Elixirs will be for you. BAKERIES THE ALTERNATIVE BAKER 407 Main St, Rosendale (845) 658–3355; lemoncakes.com Thu–Mon from 7 am; 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 Belgium hot chocolate and other seasonal drinks. Special-occasion cakes and desserts. Unique wedding cakes. All ”Worth a detour”—(NY Times). DOTTIE AUDREY’S BAKERY KITCHEN 549 Rt 17, Tuxedo Park (845) 915-3088; dottieaudreys.com Mon–Fri 7–6; Sat 8–6; Sun 8–4 A welcoming roadside eatery and bakery offering scratch-made, comfort food. Slowrise, freshly baked breads, scones, pastries. Breakfast, lunch, catering and prepared foods to go. ELLA’S BELLAS 418–420 Main St, Beacon
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(845) 765-8502 Mon & Wed 8–5; Thu–Sat 8–7; Sun 9–4; closed Tue Ella’s Bellas believes that an indulgence should taste like an indulgence regardless of our dietary restrictions. We specialize in glutenfree products, but we promise you won’t know the difference. BEER & BREWERIES HYDE PARK BREWING 4076 Albany Post Rd, Hyde Park (845) 229-8277; hydeparkbrewing.com Mon–Tue 4–10; Wed–Thu 11–10; Fri–Sat 11–12; Sun 11–9 “Anytime is a good time for a beer” at the Hyde Park Brewing Company. Offering a vast menu of fresh cuisine with an emphasis on seasonal, local, and fresh ingredients. C AT E R I N G TERRAPIN RESTAURANT CATERING & EVENTS 6426 Montgomery St, Rhinebeck (845) 889-8831; terrapincatering.com Enjoy the same high-quality ingredients and service that you know at Terrapin Restaurant anywhere in the Hudson Valley. Catering events of all types and sizes, Terrapin prepares custom menus for every event, using local, organic ingredients whenever possible. Contact Catering Director Hugh Piney. CIDERY ANGRY ORCHARD 2241 Albany Post Rd, Walden (845) 713-5180; angryorchard.com The cider makers continue to innovate with ingredients and cider making techniques, creating new enjoyable ciders. All are encouraged to come by for a visit and taste some of the specialty ciders made on-site. Visit for tours, tastings and special brunch and dinner! DINERS DAILY PLANET 1202 Rt 55, Lagrangeville (845) 452-0110; dailyplanetdiner.com RED LINE DINER 588 Rt 9, Fishkill (845) 765-8401; dineatredline.com TABLE TALK DINER 2519 South Rd (Rt 9), Poughkeepsie (845) 849-2839; tabletalkdiner.com HOME MCHALE PEST MANAGEMENT (800) 479-2284; Nopest.com Serving commercial and residential customers for over 40 years.
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. KITCHEN WARREN KITCHEN & CUTLERY 6934 Rt 9, Rhinebeck (845) 876-6208; warrenkitchentools.com Mon–Sat 9:30–5:30; Sun 11–4:30 The Hudson Valley’s complete source for professional kitchen knives and tools, commercial quality cookware, bakeware, pocketknives and woodcarving tools. We stock the largest selection of name-brand cutlery in the region at prices well below retail. Knife sets, knife blocks and carving boards. Professional knife sharpening while you wait. MARKETS ADAMS FAIRACRE FARMS 1560 Ulster Ave, Kingston (845) 336-6300 1240 Rt 300, Newburgh (845) 569-0303 765 Dutchess Tnpk, Poughkeepsie (845) 454-4330 160 Old Post Rd, Wappinger (845) 632-9955 adamsfarms.com Open daily 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.
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Mon-Sat 11-9:30 | Sun 12-8 Newburgh Towne Center 1431 Route 300 (845) 564-3446
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Mon-Sat 11-10 | Sun 12-8 Stadium Plaza 1475 Route 9D (845) 838-3446
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Mon-Sat 11-10 | Sun 2-9 Cornwall Plaza 23 Quaker Ave (845) 534-3446
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PoughkeepsieGalleriaMall.com PoughkeepsieGalleriaMall.com 2001 South Road, Poughkeepsie NY 845.297.7600 2001 South Road, Poughkeepsie NY
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BEACON PANTRY 382 Main St, Beacon (845) 440-8923; beaconpantry.com Market: Mon–Sat 9–8; Sun 9–6 Café: Mon–Wed 8–5; Thu–Sun 8–9 Providing artisan food and service to Beacon and beyond. Cut-to-order domestic and imported cheese and charcuterie; local, Italian and hard-to-find French pantry items; grassfed local meats and dairy. Stumptown coffee, unique chocolates, fine pastries and desserts. Serving European-style sandwiches and cheese plates. Tapas and dinner on weekends. Catering for any size event. TASTENY STORE AT TODD HILL Taconic State Pkwy, Lagrange; Located 10 miles north of I-84 and 1 mile south of Rt 55 (845) 849-0247; ccedutchess.org Open Mon, Wed, Thu, Sat 10–7; Fri 10–8; Sun 11–7; closed Tue An asset along the Taconic State Parkway, find a vast array of foods and products grown or made in the Hudson Valley. Outdoor farmers’ market open Jun–Oct: Fri 3–7, Sun 2–6. N AT U R A L F O O D S BEACON NATURAL MARKET 348 Main St, Beacon (845) 838-1288; beaconnaturalmarket.com Mon–Sat 9–7; Sun 10–5 Lighting the way for a healthier world. Featuring organic prepared foods, deli and juice bar, organic and regional produce, meats and cheeses. Open since 2005, proprietors L.T. and Kitty Sherpa are dedicated to serving the Hudson Valley with a complete selection of products that are good for you and good for the planet, including an extensive alternative health department. Nutritionist on staff. Catering available. MOTHER EARTH’S 300 Kings Mall Ct, Kingston; (845) 336-5541 249 Main St, Saugerties; (845) 246-9614 1955 South Rd, Poughkeepsie; (845) 296-1069 motherearthstorehouse.com Open daily Offering the finest natural foods, bulk spices, herbs, vitamins, supplements and organic produce. The valley’s best organic, hot and cold takeout at our Kingston and Poughkeepsie locations. SUNFLOWER NATURAL MARKET 75 Mill Hill Rd, Woodstock (845) 679-5361 24 Garden St, Rhinebeck (845) 876-0798 sunflowernatural.com Mon–Fri 8–9; Sat 9–9; Sun 10–7 The area’s most complete natural foods market, featuring certified organic produce, organic milk, cheeses and eggs, a wide range of bulk organic grains and nuts, non-irradiated herbs and spices, plus vitamins, homeopathic and body care products. R E S TAU R A N T S AROMA OSTERIA 114 Old Post Rd, Wappingers Falls
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(845) 298-6790; aromaosteriarestaurant.com Lunch Tue–Sat 11:30–2:30; dinner Tue–Thu 5–10, Fri–Sat 5–11, Sun 4–9 Voted Best Italian Restaurant by Hudson Valley magazine; Poughkeepsie Journal awards four stars. A romantic, relaxed atmosphere with an elegant cocktail bar in a beautiful setting. Here, rustic Italian cuisine is served with a unique and extensive selection of Italian wines (many available by the glass). Catering for all occasions available on or off premises. BAJA 328 328 Main St, Beacon (845) 838-BAJA; baja328.com Lunch & dinner Tue–Thu 11–10, Fri–Sat 11–11, Sun noon–8 Main Street’s newest hot spot, Baja 328 offers the finest authentic Southwestern food couples with 110-plus tequilas, the largest selection in the area. CAFÉ AMARCORD 276 Main St, Beacon (845) 440-0050; cafeamarcord.com Lunch & dinner Tue–Thu noon–10; Fri–Sat noon– 11; Sun noon–9 Creative New American cuisine with Italian undertones, served in a warm atmosphere. Enjoy an artisanal cocktail at the onyx bar before having dinner in the bistro-style dining room or on our Main Street terrace. Bring colleagues for a casual lunch, or a date for a romantic night out. CAFFE MACCHIATO 99 Liberty St, Newburgh (845) 565-4616; addressyourappetite.com Breakfast & lunch Tue–Fri 9–3, Sat–Sun 9–4; Dinner Fri & Sat 6-9 Located in the historic district of Newburgh, Caffe Macchiato is a European-style café offering an all-day breakfast and lunch along with a fair-trade coffee beverage selection. The menu focuses on seasonal items and chef/owner Jodi Cummings highlights several local farms and producers on the menu. All desserts and pastries are baked from scratch in-house. 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 91 Main St, Cold Spring (845) 265-5582; tuscangrill.com Lunch & dinner Mon–Thu 12–9:30; Fri–Sat 12–10:30; Sun 12–9 Follow the red brick walk off Main Street through a landscaped garden into a romantic dining scene. Choose from an array of Northern Italian dishes such as pulled rabbit with fresh papardelle pasta, seedless grapes and grappa
sauce; and grilled partridge with blackberries, pearl onions and pancetta with a red wine sauce. Reasonably priced wines. Small private party room. CITY PERCH KITCHEN + BAR 1 Livingstone Ave, Dobbs Ferry (914) 348-7003; cityperch.com Seasonal American dining from James Beardrenowned Chef Sherry Yard meets handcrafted garden-to-glass cocktails and a boutique wine list. Featuring an open kitchen, raw seafood bar and brick oven pizza. CLOCK TOWER GRILL 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. 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. 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 THE DAILY BEET 118 Liberty St, Newburgh (845)563-0924; Thedailybeetnewburgh.com Mon–Sun 9–5
restaurant | bistro | bar
“Don’t Miss!” - NY Times
Jan’s Kids Dining Loft Kids eat & play while you dine! For Kids Loft Reservations: 914.255.5414
@_ramiros954 954 Rt. 6 Mahopac | ramiros954.com | 845.621.3333
Breakfast&& Lunch Breakfast Lunch Daily- Sat Mon, Wed 8am - 3pm
Available Open Forevenings Dinner for catering
Thur - Sat 5pm - 9pm Sun Brunch 8am - 2pm
Custom Catering Closed Tues
190 S. Plank Road, Newburgh 845.565.2450 www.hudsonstreetcafe.com
Best Farm-to-Table Restaurant & Best Bistro of the Hudson Valley - 2017 Hudson Valley Magazine Reader Vote
lunch & dinner daily in rhinebeck 845-876-3330 terrapinrestaurant.com march – may
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From Jodi Cummings, chef/owner of Caffe Machiatto comes this market/eatery specializing in local and healthy foods, acai bowls, daily soups, grab-and-go foods, elixirs/shots, and juice/smoothie bar DUBROVNIK 721 Main St, New Rochelle (914) 637-3777; dubrovnikny.com Authentic Croatian cuisine with a farm-to-table, sea-to-table approach. 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. GINO’S RESTAURANT 1671 Rt 9, Wappingers Falls (845) 297-8061; ginoswappingers.com Lunch & dinner Tue–Thu 11:30–9; Fri–Sat 11:30–10; Sun 1–9 Serving the Hudson Valley since 1984. Traditional southern Italian cuisine in a casual environment. Only the freshest ingredients used to prepare your favorite veal, chicken, seafood and pasta dishes. Catering on- and off-premise. THE GREENS AT COPAKE COUNTRY CLUB 44 Golf Course Rd, Copake Lake (518) 352-0019; copakecountryclub.com Mon–Thu 11–8:30; Fri & Sat 11–9:30; Sun 11–8; Brunch until 2:30; Dinner nightly from 5 Dine overlooking the stunning 160-acre golf course nestled in the foothills of the Berkshire and Catskill Mountains. HALF MOON 1 High St., Dobbs Ferry (914)-693-4131; harvest2000.com Montauk seafood, Hudson Valley farm to table, sunset views, raw bar and tiki bar. HENRY’S AT BUTTERMILK FALLS 220 North Rd, Milton (845) 795-1500; henrysatbuttermilk.com Lunch Fri–Sat 11:30–3; Dinner Sun–Thu 5–9; Brunch Sun 11–3 Local comes alive at this bucolic Inn & Spa, where the main ingredients are sourced from local producers and purveyors. An inventive menu features a fresh selection of large and small plates from casual burger and fries to refined New American dishes. Enjoy a predinner stroll through the organic gardens and orchards or a drink overlooking the Hudson River and sweeping lawns. Al fresco dining available. HUDSON STREET CAFÉ 190 South Plank Rd, Newburgh (845) 565-2450; hudsonstreetcafe.com Breakfast & lunch Mon, Wed–Fri 8–3; Sat–Sun 8–3; dinner Thu–Sat Featuring organic, locally sourced ingredients, Chef Donna Hammond and staff celebrate the café’s new location in Newburgh. The popular breakfast and lunch spot, now offers
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dinner with menu changing weekly. Enjoy local beers and ciders and a carefully crafted wine list. Champagne cocktails at brunch, lunch or dinner. Custom and corporate catering is available at the cafe or off-site venues. Ample parking, AURA rated, closed Tuesday. 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. KITCHEN SINK 157 Main St, Beacon (845) 765-0240; kitchensinkny.com Mon, Wed–Sat; Opens at 5; Sun 11–5 Features an eclectic mix of global and familyinfluenced dishes that blend local Hudson Valley ingredients with modern techniques. Providing a mix of dishes allows the chance to go night after night and get a totally unique taste 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. LOLA’S CAFÉ 49 Main St, New Paltz (845)255-6555 Mon–Thu 11–9; Fri– Sat 11–10; Sun 11–8 131 Washington St, Poughkeepsie (845)471-8555 Mon–Fri 10–5; Sat 10–4 lolascafeandcatering.com. Poughkeepsie’s hottest lunch spot is now New Paltz’s newest lunch and dinner spot. Fast and friendly vibe. Great food, Generous portions abound. One of the Hudson Valley’s leading gourmet catering companies. MEYER’S OLDE DUTCH 184 Main St, Beacon (845)440-6900; meyersoldedutch.com Lunch & dinner Sun, Wed–Thu 12–9; Fri–Sat 12–12 A fun and casual, modern interpretation of the classic burger joint with a full-service bar. MILL HOUSE BREWING COMPANY 289 Mill St, Poughkeepsie (845) 485-2739; millhousebrewing.com
Lunch & dinner Mon, Wed–Sun; closed Tue Offers a warm, historic and visually appealing setting, with casual, yet professional service, food cooked from as close to the source as possible, and artfully crafted ales. NINA 27 W. Main St, Middletown (845) 344-6800; nina-restaurant.com Lunch Mon–Sat 11:30–2:30; dinner Mon–Sun from 5; brunch Sun 9:30–2 New York City–trained chef Franz Brendle brings an elegant flair to classic American cuisine. Features include filet mignon Roquefort, shrimp asparagus risotto and seafood specials. Nice selection of wines in various price ranges. Friendly staff, cozy décor. Hearty Sun brunch. PAULA’S PUBLIC HOUSE 2186 New Hackensack Rd, Poughkeepsie (845) 454-7821; paulaspublichouse.com Mon & Tue 4–11; Wed & Thu 11–11; Fri & Sat 11–1; Sun 12–6 An inviting gastro pub sporting a cozy and friendly environment complemented by the warmth of a fireplace and a rustic ambiance. Paula’s offers lunch, supper and late-night fare and features live music, open mic and karaoke nights. RAMIRO’S 954 954 Rt 6, Mahopac (845) 621-3333; ramiros954.com Tue–Thu 3:30–9; Fri & Sat 3:30–10; Sun 1–9 A family-friendly food destination for locals and visitors, offering Latin American fusion cuisine. Chef Ramiro takes a modern approach to traditional recipes, flavors and textures, incorporating seasonal ingredients. Parents relax and dine while kids eat and play in the unique “Jan’s Place.” RED HOUSE 30 Main St, Milton (845) 795-6285; redhouseny.com Tue–Sun 11:30–3:30, 5–10 Red House Asian Fusion offers a menu showcasing the fresh flavors of Thai, Japanese and Chinese cuisines. The renovated space offers the ambiance of a lounge with a fullservice bar, and includes an eclectic selection of Asian wines and liquors. THE ROUNDHOUSE 2 E Main St, Beacon (845) 765-8369; roundhousebeacon.com Lunch & dinner Wed–Sat 11:30–Close; Sun Brunch 11–3; Lunch 3–8 Set in a historic textile mill transformed into boutique hotel, the restaurant serves elegant, locally inspired American fare and offers a wellcurated list of craft beers, cocktails and wines. The main dining room, lounge and seasonal patio all overlook Beacon Falls. SWEET PEA’S CAFE 318 Blooming Grove Tpke,New Windsor (845) 391-8034; sweetpeascafeinc.com Mon–Fri 8–4; Sat 8–3 Serves homemade, fresh & tasty breakfast and lunch in a comfortable funky atmosphere. Offering catering for small events on location evenings & Sundays.
Whole-farm cuisine, cocktails featuring local breweries, distilleries, cideries and wineries.
WM. FARMER & SONS N O. 20 SOU TH FR ON T STR EET • HU DSON , N Y
With every dish and cocktail, every soft blanket and spring bloom, we want to let you know: Welcome. Stay. WMFA R MER A N DSON S.COM 518.828.1635
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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. 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 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. XAVIAR’S RESTAURANT GROUP Chef-owner Peter Kelly offers his signature service and exceptional cuisine. Critics agree: Dining in the valley will never be the same. Restaurant X & Bully Boy Bar 117 North Rt 303, Congers (845) 268-6555 Lunch Tue–Fri noon–2:30; dinner Tue–Thu 5:30– 10, Fri 5:30–10:30, Sat 5–11, Sun 5–8; brunch Sun seating 1pm X2O Xaviars on the Hudson
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71 Water Grant Way, Yonkers (914) 965-1111 Lunch Tue–Fri noon–2; dinner Tue–Fri 5:30–10, Sat 5–10, Sun 5–9; brunch Sun noon–2 SERVICES 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. JUDELSON, GIORDANO & SIEGAL 633 Rt 211, East Middletown 3 Neptune Rd, Poughkeepsie (877) 740-9500; JGSPC.com More than an accounting firm, full business advisors. Our philosophy is one of collaborative effort, as we work along side you to solve the problems and address the needs of your specific business. WALDEN SAVINGS BANK (845)457-7700; waldensavingsbank.com TOURISM DUTCHESS TOURISM (845) 463-4000; dutchesstourism.com ORANGE COUNTY TOURISM (845) 615-3860; orangetourism.org ULSTER COUNTY TOURISM (845) 340-3566; ulstercountyalive.com ROCKLAND COUNTY TOURISM (845) 364-2170;bexplorerocklandny.com WESTCHESTER COUNTY TOURISM (800) 833-9282; visitwestchesterny.com WHOLESALE RED BARN PRODUCE 217 Upper North Rd, Highland (845) 691-7428 Full-service, family owned and operated wholesaler servicing restaurants and institutions with a complete selection of fruits and vegetables for 20 years. A proud distributor of local, New York, high-quality produce at competitive prices emphasizing reliable and personal service. Pick-up or delivery available to Dutchess, Columbia, Ulster and Orange counties. WINE & SPIRITS BOUTIQUE WINE & SPIRITS 18 Westage Dr, Suite 13, Fishkill (845) 765-1555; boutiquewsc.com Mon–Sat 10–7; Sun 12–6 Explore new grapes, new regions, new styles or new brands, or perhaps an entirely new category to you like mead or hard cider. Variety, as they say, is the spice of life!
MARTA’S VINEYARD 1955 South Rd Suite 3, Poughkeepsie (845) 218-9672; martasvine.com Open 7 days This new shop features favorites and wellknown producers of wines and spirits alongside a notable selection of organic and biodynamic wines. Each product is chosen by the owner, Marta, who holds internationally recognized certifications in wine and spirits. Check back for wine, spirits and cocktail classes. Fundraisers and events scheduled monthly. WINERIES GLORIE FARM WINERY 40 Mountain Rd, Marlboro (845) 236-3265; gloriewine.com Near the top of Mt. Zion Mountain with spectacular views of the Hudson, this boutiquestyle winery produces award-winning wines—a mix of red, white and fruit wines, dry, semi-dry and sweet, European varietals and hybrids as well as blends. SHAWANGUNK WINE TRAIL (845) 256-8456; (845) 291-1927; gunkswine. com Nestled between the Shawangunks and the Hudson River, just 60 miles north of NYC is a trail of 14 family-owned wineries from New Paltz to Warwick. The wineries offer tours and tastings amidst scenic beauty. A complete listing of wineries and events is available on our website. STOUTRIDGE VINEYARD & DISTILLERY 10 Ann Kaley Ln, Marlboro (845) 236-7620; stoutridge.com Many of our wines and spirits are locally grown, and all are from New York fruits and grains. Our wines are sold exclusively at the winery. Enjoy an authentic taste of the Hudson Valley at our winery, distillery and grounds. WARWICK VALLEY WINERY & DISTILLERY 114 Little York Rd, Warwick (845) 258-4858; wvwinery.com Daily 11–6 for tastings Food & Wine magazine calls our draft cider “clean, vibrant” with a “sweet finish.” We produce wine for every occasion: Chardonnay, Riesling, Harvest Moon, Black Dirt Blush and Red, Cabernet Franc, Pinot Noir. As the Valley’s first distillery, we produce a line of fine brandies and liqueurs. Bakery Café serves lunch and fresh breads on weekends. WHITECLIFF VINEYARD 331 McKinstry Rd, Gardiner (845) 255-4613; whitecliffwine.com Daily 11:30–5:30; Sat til 6 One of the valley’s largest vineyards boasts beautiful views of the Shawangunk Ridge. Owner/wine maker Michael Migliore produces award-winning wines from European vinifera varietals such as Chardonnay, Cabernet Franc and Riesling, as well as new hybrids. Visit our friendly tasting room. Winery tours by appointment, special events.
As we approach our 20th year in print, we want to thank the advertisers and sponsors that have made this publication possible. Because of their support, we are able to chronicle the region’s food traditions, innovations and agricultural heritage—bringing to light the issues our readers care most about.
Support our advertisers. Eat Local. Drink Local. Love What’s on Your Table. ValleyTable.com
march – may
2018
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Cosimos.com NEWBURGH (845) 567-1556
CENTRAL VALLEY (845) 928-5222
POUGHKEEPSIE MIDDLETOWN (845) 485-7172march – may 2018(845) 692-3242 valleytable . com 4