There’s not a trace left of Woodside Farm, the small patch of land on Cedar Avenue in Poughkeepsie that James Adamuccio purchased after he emigrated from Padula, Italy and settled
IT’S ABOUT 10PM ON A WEDNESDAY NIGHT. Chef Michael Cutney has just finished cooking for a packed house at The Twisted Oak on Main Street in Tarrytown. He’s sitting down
WHEN THE FORECAST CALLS FOR SNOW, it’s time to put lamb on the table. Braised, slow-roasted or seared over a hot fire until the fat glistens, earthy and rich, with
Barbara Masterson’s plein air landscapes have been shown in galleries, museums and other venues throughout the Hudson Valley and beyond for more than 20 years. In 2015, the retired art
The friendly cow all red and white I love with all my heart: She gives me cream with all her might, To eat with apple-tart. —Robert Louis Stevenson, “The Cow,”
The premier Hudson Valley dining event of the year, Hudson Valley Restaurant Week (HVRW), is made possible by a group of influential leaders in the regional farm-to-table/eat local movement, who
VEGAN DINING HAS GONE FROM being a niche specialty to a global trend, especially in the last few years. It wasn’t that long ago that, with the exception of some
The name of this café invokes the idea of making a conscious decision at the proverbial fork in the road. That’s just what owner Kim Gabelmann had to do some
New Paltz residents are lucky: They can see double right in the heart of the village. Lagusta’s Luscious, opened in 2011 at 25 North Front Street, is where Lagusta Yearwood’s
THE BUSINESS DISTRICT of tiny Pine Bush is, to say the least, compact. It also has been home to Pure City—a thriving, award-winning, vegan Asian restaurant—for 15 years. With Asian art and
HUTCH KUGEMAN, TALL AND BROAD, peers intently into a large steel kettle in which swirls an unappetizing greenish liquid with the uninviting name “wort.” This is essentially what’s left behind when
ONCE IN VOGUE BUT strenuously avoided (if not unknown) by bartenders for years, créme de violette is one of those distinctly floral mixers that people either love or hate. Currently, however,
VIOLET PIONEERS William and George Saltford, English immigrants trained in gardening and horticulture, were the first to import from Europe a deeply fragrant, double Parma violet called Marie Louise (the flower
THE DAY BEFORE AN impending January blizzard, the fourth- and fifth- generation growers at the F.W. Battenfeld and Son greenhouses, in Red Hook, were having boiler trouble. The narrow silvery
OH, FOR THE FIRST SIGNS of spring! Robins, ramps and snowdrops work their numerous charms. Then, alas, a crop of pesky little violets quickly o’er-spreads the newly verdant lawn, a sight
NOW THAT THE “eat local” movement is firmly entrenched in our consciousness, Hudson Valley households and restaurants are clamoring for a more consistent supply of local products. There is no question that
MAKING PASTA AT HOME CAN be an enjoyable project that yields delicious results. Numerous recipes and how-to videos can be found online, in books and magazines, and packaged with new pasta
ALTHOUGH IT MAKES a good story, Marco Polo didn’t introduce noodles from China to Italy. People in the Mediterranean were eating pasta long before the explorer and merchant from medieval
Hudson Valley Restaurant Week is back this October 28 to November 10!
