At the Walden cider house, the brains behind Angry Orchard have been known to experiment, producing ciders that never hit the mass market. And, since 2016, the brand has been taking
As COVID-19 promises to transform almost all aspects of the restaurant industry, the inequity of gratuity-based compensation is once again at the forefront of some Hudson Valley restaurateurs’ minds. In
Made with fermented honey and water, mead is thought to be the oldest alcoholic beverage in existence. It’s also one of the rising trends in the Hudson Valley craft beverage
At Talbott & Arding, the Hudson shop she co-owns with Chef Mona Talbott, Kate Arding puts her years of cheese experience to good use. After working with artisan and farmhouse
While Mike Kraai knew he wanted to create a destination brewery in the Hudson Valley, similar to the ones in Maine and Vermont, it wasn’t until he drove past an
With winter in full swing in the Hudson Valley, there’s nothing better than feeling warm and cozy during snow-white evenings in the region. Embrace the best of the season locally with
There are only a few days left until Santa slides down the chimney, but that’s still plenty of time to pick up some delicious, sugary holiday treats to stuff stockings. From chocolates
Few things are more satisfying than creating a beautiful charcuterie and cheese board. Pairing cured and smoked meats, cheeses of all kinds, jams, chutneys, and anything else you can imagine
“I like to know where my food comes from,” writes Courtney Wade in the first pages of The Catskills Farm to Table Cookbook, her ode to the ingredients, flavors, and
As the cold sweeps in, having a steady supply of fresh, local ingredients helps us weather the long Hudson Valley winter. “Winter CSAs are a great way to eat local
It was an abundance of leftovers that spurred Rose Hill Farm owners Bruce and Holly Brittain to launch Rose Hill Ferments. Five years ago, the duo made a conscious decision to shift
The economic effects of the coronavirus have been widespread and devastating, and nowhere has that been more apparent than the food industry, where restaurants have been shuttered or are struggling
The seeds were planted months ago, they’ve been lovingly tended to, and now? Now, there are wilted plants barely hanging on, and you have no idea why. The only thing
As we move towards a more environmentally conscious world, “sustainable” is a word that is increasingly on the minds of restaurateurs and diners in the Hudson Valley. Now, one company,
Drink cider, protect the planet? That’s the idea behind Hudson North Cider, the new beverage concept from Backpack Brands founders and siblings Kyle and Sara Sheffer. Best known for Graft
1. Organic farming is vastly different than conventional farming. In the last 30 years, the organic movement’s influence on agricultural practices helped increase food awareness. “In the middle” conventional operations
In an age of açai bowls and moon juice, Atina Foods keeps it old-school. Located in Catskill, the condiment brand from husband-and-wife team Suresh Pillai and Carrie Dashow draws upon
Tod & Vixen’s Dry Gin 1651 Luminaries of the spirits world helped create The Vale Fox Distillery’s Tod & Vixen’s Dry Gin 1651, including recruited bartenders Gaz Regan (aka Gary
Hudson Valley Restaurant Week is back this October 28 to November 10!
