Clock Tower Farm Is a Passion Project for These Brewster Restaurant Owners
Sabrina Sucato
Farm-to-table dining is a serious endeavor for Clock Tower Grill’s Rich and Cassie Parente – and they have the farm to prove it.
Farmer & Chef
Fazio Farms Chicken, Local Beets and Spring Onion
Valley Table Staff
Brandon Collins, Swift Serves 4 Ingredients 2 Fazio Farms chickens, cut into breasts and legs 12 small beets, peeled 1/4 cup malt vinegar 1/4 cup olive oil 2 shallots, sliced
Dining on the Farm
Valley Table Staff
Farm-to-table dining doesn’t always mean bringing the food off the farm. Some farms are welcoming diners to visit and enjoy a freshly prepared meal. Whether they’re partnering with local chefs
Chef Brandon Collins & Farmer John Fazio
Text and photos Darryl Estrine
BORN INTO AN APPLE-FARMING FAMILY in Modena, John Fazio grew up in the produce business that “the other side of the family” is still in. Growing up, “An apple tasted
Mimi Edelman & Jeremy McMillan
Text and photos Darryl Estrine
FOLLOW THE BACK ROADS around the Croton Reservoir in Mt. Kisco, head up a tree-lined hill and suddenly the view opens up to a bucolic landscape of estates and small farms
Lamb Stew with Pink Pearl Apples
Valley Table Staff
Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2
Montgomery Place Orchards and Serevan Restaurant
Text and photos Darryl Estrine
AT 5:30am, THE MOST horrible alarm sounds. I grab a cup of coffee and ever-so-quietly sneak out of the house at 6, head north straight up Rt.9 through a thick
