
The Craft of Craft Brewing
World-class beer is being brewed in every county in the Hudson Valley, a brewing resurgence riding the tide of what has come to be known as craft beer. With origins
World-class beer is being brewed in every county in the Hudson Valley, a brewing resurgence riding the tide of what has come to be known as craft beer. With origins
RECENTLY, I CHECKED IN WITH MY dentist for a cleaning and checkup. As usual, Mary Ann, the dental hygienist, chatted with me as she cleaned my teeth, and inevitably the
IN THE OLD TESTAMENT, Timothy, on the advice of his mentor, St. Paul, instructed, “Drink no longer water, but use a little wine for thy stomach’s sake and thine often
ENJOYING YOUR FAVORITE WINES WITH your favorite foods is one of life’s true pleasures. You can count on the wines you like to stimulate all of your senses, to provide
WHEN MOST OF US PURCHASE a bottle of wine—either in a retail shop or restaurant—we have to make a number of judgment calls. Which wine will work best with tonight’s
EVERY YEAR, I AM FORTUNATE ENOUGH to have about three weeks of vacation, a summer break during the month of July. Apparently, I am constitutionally incapable of planning a trip
ON A SATURDAY IN JULY, 45 farmers and others from the Hudson Valley, central New York, and as far away as Maryland and Vermont gathered in Tarrytown to learn about
IN THE RECENT PAST, many wine drinkers equated Riesling with sweetness, probably because some of the most famous Riesling wines in the world—all of them from Germany—are sweet. The rare
IN THE WORDS OF GARRETT OLIVER, the award-winning brewmaster of Brooklyn Brewery, “If you’ve tasted only mass-market beer, I’m afraid you haven’t actually tasted beer at all. Real beer is
INNOVATIVE PARTNERSHIPS AMONG HUDSON VALLEY brewers and distillers are producing some interesting and delicious new products. Black Dirt Distillery is teaming with Doc’s Draft Hard Cider (both in Warwick) on a new
WITH WELCOME WARM WEATHER UPON US, most wine and food enthusiasts think about light wines to pair with the season’s light foods. And when we think light, most often we
DRIVEN BY PASSION AND HIGH STANDARDS, Peter Kelly, celebrated chef/owner of Xaviars Restaurant group, has teamed up with a Slovenian beverage company, Fructal, to develop Slovenia Vodka. After a 2009
WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider
IN MID-APRIL, A PANEL OF TASTERS sampled more than a dozen craft vodkas currently produced by Hudson Valley distillers. The overall impression was that the quality of the vodkas produced
Michael Polasek, Bluestone Bistro Serves 1 Ingredients 2 ounces Denning’s Point Maid of the Meadow 1 ounce fresh squeezed lemon juice 3/4 ounce simple syrup 1 ounce club soda Method
Clark Moore, Mixologist Inspiration struck mixologist Clark Moore while tasting Denning’s Point Distillery’s Maid of the Meadow. This cocktail is ideal for an evening with “a bit of a bite
Douglass Miller, Professor of Table Service ad Management, The Culinary Institute of America Inspired by the purity of the Harvest Spirits Core Black Raspberry Vodka, Culinary Institute of America Professor
The Mill at Tuthill House Tuthilltown’s Indigenous Wheat Vodka provides the perfect base for this fresh summer cocktail. A dash of rhubarb bitters and a bright splash of lime perfectly
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!