Editor’s Letter
Valley Table
My thoughts are squarely on spring—much warmer days, the return of farmers markets and a greater variety of local produce, and of course, Hudson Valley Restaurant Week!
Editor’s Letter
Editor’s Letter
Linda Fears, Editor in Chief
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.
Editor’s Letter
Linda Fears, Editor in Chief
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.
Editor’s Letter
Valley Table Staff
For 24 years, Valley Table has been devoted to celebrating all things food in the Hudson Valley—and there is so much to celebrate: the restaurants and farms, the chefs and
Step Into Spring!
Valley Table Staff
Welcome to the spring issue of Valley Table. As a passionate home cook, certified nutritionist, and all-around foodie, editing this magazine is truly a joy—I love learning about the Valley’s
Editor’s Letter
It’s been an exciting few months for me—I’ve had the privilege of joining both Hudson Valley and Valley Table magazines as the new editor in chief and I truly could
Publisher’s Letter
There is no better time to be in the Hudson Valley than fall. The fact that I live here definitely makes me biased, but I wouldn’t want to be anywhere
Editor’s Letter
As I write this letter, The Valley Table is wrapping up another spring restaurant week. For the first time, it occurred in actual springlike weather, taking place in mid-May, rather
New Discoveries
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make
Evolving Winter Traditions
As I write this letter, we are smack-dab in the middle of two of the most food-and-family-centered holidays in many households: Thanksgiving and Christmas. But of course this year is
The Future of Food
One year ago, many readers of The Valley Table heard for the first time in our Sept-Nov issue the news that the magazine’s founders Janet Crawshaw and Jerry Novesky were
Publisher’s Letter
Valley Table Staff
During our summer on pause, tiptoeing through these phases of reopening has been a brutal progression. Restaurants, farms, and producers; owners and employees; patrons and customers, we are all feeling
Meet Kate Walsh
Twenty-two years ago, when Janet Crawshaw and Jerry Novesky were in the very early stages of creating this magazine, I was doing my own “start-up” in the Hudson Valley. With
Hudson Valley Restaurant Week’s Official Lineup Is Here!
Sabrina Sucato
We just published the official lineup of local eateries participating in this year’s Hudson Valley Restaurant Week, and the list is truly epic in length. Close to 200 different restaurants will participate in
Second Chances
Jerry Novesky
If you stick around long enough, you get to do things twice. If you’re lucky, you get to correct mistakes you made the first time around, you get to improve
Five Shades of Black and White
Jerry Novesky
We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it
Spring Chicken
Jerry Norvesky
What is a spring chicken, anyway? I’ve been reminded several times recently that it’s something I’m not. I didn’t take it as an insult, but more like a statement of
Thank you, and you, and you…
Janet Crawshaw and Jerry Novesky
IT SEEMS ALMOST MIRACULOUS that a former journalism student turned marketing consultant and a freelance typesetter/copy editor could successfully produce a magazine on a subject no one else was covering
