Spirited Development
Kelly Seiz / Photos Eva Deitch
“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
Good Stuff
Tip of the Iceberg
David Nielsen
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,
Mannered Tables
Kelly Seiz
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
Success With Excess
Kelly Seiz
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
Kudos
Kelly Seiz
• 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
Oodles of Zoodles
Kelly Seiz
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:
Sustaining Fish at Marist
David Neilsen
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
Macro Micro
Kelly Seiz
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
Breakfast at the Farm
Kelly Seiz
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
Smaller is Bigger
Colleen Stewart
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
Hopped Up Curriculum
Kelly Seiz
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
Down to the Bones
Kelly Seiz
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
Dinner in a Box
Kelly Seiz
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
Excellent Drink More Good
Kelly Seiz
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-
New Brews: Hard Ciders
Valley Table Staff
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
Design, Deal, Deliver
Kelly Seiz
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
Simmering Success
Colleen Stewart
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
Farm-to-Flight
Kelly Seiz
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
