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Greg Weber

Duck Confit

ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s

Maple Syrup Matures

BRI HART IS STANDING in the “sugar shack” at White Oak Farm in Yorktown Heights explaining how maple sap is converted to maple syrup. It’s a cold day in January,

Hudson Valley Restaurant Week is back this April 8-21!