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Kelly Seiz

Eat This Fact

Sophie Egan, Director of Programs and Culinary Nutrition for the Strategic Initiatives Group at the Culinary Institute of America, explores America’s relationship with food and comes up with some surprising

It Takes a Village

Rhinebeck’s iconic Terrapin restaurant, a landmark destination in the Dutchess County village since it opened in 2003, has undergone a major interior redesign, unveiled in May to the delight of

Stop and Taste the Roses

GARDEN VEGETABLES MAY BE A SUMMER STAPLE, but don’t overlook the blossoms and buds that precede them. Edible flowers add flavor and nutrients as well as a splash of color

Flea Market Meets Food Fair

“The main purpose of Smorgasburg has always been stuffing your face with well-sourced artisanal food,” says Smorgasburg co-founder Jonathan Butler. Not quite a farm market, not quite a flea market,

Dinner on the Rails

When the transcontinental railroad was completed in 1869, successfully connecting the country’s east and west coasts, it introduced a new standard of travel. Extravagant accommodations and gourmet dining cars became

Spreadable Edible Booze

IT’S NOT REALLY MEANT FOR BREAKFAST—yet—but if you want a shot of wine or beer with your morning coffee, Julie Neely, chef/owner of Haven Coffee and Espresso Bar in Newburgh’s

Mannered Tables

You can’t eat the art, but you can eat on the art at Hudson Street Café in Cornwall. There, chef/ owner Donna Hammond, has been commissioning local artists to design

Success With Excess

IN HER FIRST SEASON ON A PRODUCTION FARM, Audrey Berman had a moment of realization. While harvesting a field of beets, she says she was startled by the amount of

Kudos

• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat

Oodles of Zoodles

DIETARY TRENDS COME AND GO; sometimes they make perfect sense, and sometimes they don’t. One current fad, however, comes with an impossibly fun range of names that practically guarantees recognition:

Macro Micro

MAYBE GOOD THINGS come in small packages, but when that package includes job creation, agribusiness development, a new urban farm for Poughkeepsie and a local source of micro-crops packing a

Breakfast at the Farm

JONES FARM IS A LEGACY in the Orange County town of Cornwall, selling classic, homemade baked goods based on Grandma Phoebe’s original recipes for the past 102 years. In 1978, the

Hopped Up Curriculum

BETWEEN 2013 AND 2014, New York State saw a 59 percent increase in the number of craft breweries, and it was only a matter of time before the Culinary Institute

Down to the Bones

DOCTORS, NUTRITIONISTS, CULINARY LEADERS and health-driven individuals seem to agree—bone marrow broth is the latest “cure-all” kitchen craze. The rich, flavorful, easy-to- make elixir purportedly aids a number of cosmetic and

Dinner in a Box

WHILE FARMERS’ MARKETS and CSAs provide Hudson Valley consumers with fresh local produce, dairy, meat and other products, they typically require driving to a specific site on a specific day. For

Excellent Drink More Good

WELCH’S GRAPE JUICE, store-brand grape soda, the colorful complement of peanut butter and jelly on white bread—they all combine the naturally sweet Concord grape with corn syrup, preservatives and who-knows-

Design, Deal, Deliver

THE SCRAP BINS, draft folders and backburners of the design world are filled with products that didn’t fit a given project. Karen Quiana and Leslie Linksman, co-owners of LQ Design

Farm-to-Flight

THE “FARM-TO-TABLE” movement sprouted wings this fall when JetBlue Airways’ announced its latest project: T5 Farm, a 24,000-square-foot produce garden located just outside Terminal 5 at John F. Kennedy Airport

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