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Good Stuff

Flea Market Meets Food Fair

“The main purpose of Smorgasburg has always been stuffing your face with well-sourced artisanal food,” says Smorgasburg co-founder Jonathan Butler. Not quite a farm market, not quite a flea market,

Dinner on the Rails

When the transcontinental railroad was completed in 1869, successfully connecting the country’s east and west coasts, it introduced a new standard of travel. Extravagant accommodations and gourmet dining cars became

Spreadable Edible Booze

IT’S NOT REALLY MEANT FOR BREAKFAST—yet—but if you want a shot of wine or beer with your morning coffee, Julie Neely, chef/owner of Haven Coffee and Espresso Bar in Newburgh’s

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

Tip of the Iceberg

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

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

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

• 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

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

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

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

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

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

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

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

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

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

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

Hudson Valley Restaurant Week is back this October 28 to November 10!