On Vintage and Parker Power
Steven Kolpan
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
Drinks
New York State of Wine: Long Island
Steven Kolpan
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
Hip Hops
David Neilsen
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
Hudson Valley Riesling: Neustadt 90 and Geisenheim 198
Steven Kolpan
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
Newburgh Brewing Company
Robin Cherry
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
Tapped Out: New Brews
Valley Table Staff
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
Warm Weather Reds
Steven Kolpan
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
A Consuming Passion
Valley Table Staff
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
Hopped Up Cider
Valley Table Staff
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
Hudson Valley Vodka: Tasting Notes
Timothy Buzinski / Photos Eva Deitch
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
Not Grandma’s Lemonade
Valley Table Staff
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
Rite of Spring
Valley Table Staff
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
Hudson Valley Bramble
Valley Table Staff
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
Drink Me
Valley Table Staff
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
Snake in the Coconut Grove
Valley Table Staff
The Mill at Tuthill House For a tropical cocktail Tuthilltown’s Indigenous Apple Vodka is first infused with vanilla bean and then garnished with an edible pansy (read more on edible
Hudson Valley Vodka
Timothy Buzinski / Photos Eva Deitch
IN THE UNITED STATES, BY LEGAL DEFINITION vodka is “without distinctive character, aroma, taste or color,” and domestic distillations of vodka are required to reach a minimum of 190 proof (95
White Wines of Summer
Steven Kolpan
NOW THAT WE GET TO ENJOY the lazy, hazy, crazy days of summer in the Hudson Valley, think about enjoying crisp, refreshing white wines—lighter, simpler, fruit and acid-driven dry or
Got Fresh Milk?
Tracy Frisch
FOR THE PAST YEAR, Mid-Hudson Valley families have been able to enjoy superior milk produced by a group of select local farms, privately distributed and marketed in a couple of
