
Spirited Development
“Hudson Valley Distillers may have started small, but our spirits have been very well received and we just can’t keep up with demand using our current equipment.” So says Tom
“Hudson Valley Distillers may have started small, but our spirits have been very well received and we just can’t keep up with demand using our current equipment.” So says Tom
LAST YEAR, CELEBRITY RESTAURATEUR Danny Meyer publicly declared that his restaurants would switch to a “no-tipping” policy—eliminating gratuities while raising wages across the board. This January, Eric Korn—owner of Wolfert’s Roost,
You can’t eat the art, but you can eat on the art at Hudson Street Café in Cornwall. There, chef/ owner Donna Hammond, has been commissioning local artists to design
IN HER FIRST SEASON ON A PRODUCTION FARM, Audrey Berman had a moment of realization. While harvesting a field of beets, she says she was startled by the amount of
• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat
DIETARY TRENDS COME AND GO; sometimes they make perfect sense, and sometimes they don’t. One current fad, however, comes with an impossibly fun range of names that practically guarantees recognition:
A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie
MAYBE GOOD THINGS come in small packages, but when that package includes job creation, agribusiness development, a new urban farm for Poughkeepsie and a local source of micro-crops packing a
JONES FARM IS A LEGACY in the Orange County town of Cornwall, selling classic, homemade baked goods based on Grandma Phoebe’s original recipes for the past 102 years. In 1978, the
THE GROWING POPULARITY OF MICROGREENS, sprouts and shoots among home cooks and restaurateurs alike has kickstarted Bryn Roshong’s and Wes Hannah’s Solid Ground Farm into its second growing season. And
BETWEEN 2013 AND 2014, New York State saw a 59 percent increase in the number of craft breweries, and it was only a matter of time before the Culinary Institute
DOCTORS, NUTRITIONISTS, CULINARY LEADERS and health-driven individuals seem to agree—bone marrow broth is the latest “cure-all” kitchen craze. The rich, flavorful, easy-to- make elixir purportedly aids a number of cosmetic and
WHILE FARMERS’ MARKETS and CSAs provide Hudson Valley consumers with fresh local produce, dairy, meat and other products, they typically require driving to a specific site on a specific day. For
WELCH’S GRAPE JUICE, store-brand grape soda, the colorful complement of peanut butter and jelly on white bread—they all combine the naturally sweet Concord grape with corn syrup, preservatives and who-knows-
AGE APPLE BRANDY in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You
THE SCRAP BINS, draft folders and backburners of the design world are filled with products that didn’t fit a given project. Karen Quiana and Leslie Linksman, co-owners of LQ Design
BASED IN RHINEBECK, Maya Kaimal has been spicing up the Hudson Valley with her line of Indian simmer sauces and snacks since the launch of Maya Kaimal Fine Indian Foods
THE “FARM-TO-TABLE” movement sprouted wings this fall when JetBlue Airways’ announced its latest project: T5 Farm, a 24,000-square-foot produce garden located just outside Terminal 5 at John F. Kennedy Airport
Receive notices of food and farm events, special offers, recipes and more.
1 Summit Court Suite 201
Fishkill, NY 12524
845.463.0542
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!