
Editor’s Letter
I am endlessly amazed by the talent, energy, creativity and drive exhibited by Hudson Valley chefs and restaurateurs.
I am endlessly amazed by the talent, energy, creativity and drive exhibited by Hudson Valley chefs and restaurateurs.
The Hudson Valley is exceptionally gorgeous this time of year with its fabulously flashy display of fall foliage.
Chances are, if you’re a fan of Valley Table, you’re also a fairly serious foodie. We are, after all, the premiere publication in the Hudson Valley dedicated to celebrating the
Spices give food tons of flavor, of course—and many of them happen to be very healthy for you, too.
Welcome to the 100th issue of Valley Table! Those of you who have been faithful readers over the years may know the origins of this magazine, but for those of you who are new to the brand, this milestone is a great opportunity to share a bit of history.
The beloved jazz standard “Autumn in New York” glamorizes glittering crowds, gleaming rooftops, the benches in Central Park, and lunch at the Ritz. And it’s true—Manhattan does feel magical in the fall, but not nearly as magnificent in every way as autumn in the Hudson Valley.
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I am endlessly amazed by the talent, energy, creativity and drive exhibited by Hudson Valley chefs and restaurateurs.