THE VALLEY TABLE HAS HONORED Dr. Sam Simon, co-founder and president of Hudson Valley Fresh, and John Novi, chef/owner of the Depuy Canal House, with its 2013 Farm-to-Table Award in recognition
MOST FOODIES DREAM OF THE ultimate indulgence—a private chef— but almost none have a bank account that can pay for one. maybe Meals by Margot is the next best thing. This
DRIVEN BY PASSION AND HIGH STANDARDS, Peter Kelly, celebrated chef/owner of Xaviars Restaurant group, has teamed up with a Slovenian beverage company, Fructal, to develop Slovenia Vodka. After a 2009
”IN ADDITION TO PRODUCING SOME OF THE FINEST BEER IN THE WORLD, New York’s craft breweries are creating jobs, supporting our state’s farmers and hops growers as well as bringing
IN THE ART OF SIMPLE FOOD, Alice Waters wrote, “Let things taste of what they are.” Donna Hammond, chef/owner of Hudson Street Café, in Cornwall-on-Hudson, was shaped by the philosophy
WITH NEW YORK STATE PRODUCING OVER 29 million bushels of apples annually, it is no wonder that the Hudson Valley has been nicknamed “The Apple Belt.” With apples galore, hard cider
LISA MOIR, OWNER OF THE BLUE PIG, a new (old-time) ice cream parlor in Croton-on-Hudson, is churning out flavors from vanilla to mojito, and she is doing it with fresh,
THE AROMA OF CHOCOLATE PERFUMES THE AIR of the Fruition Chocolate shop. Machinery buzzes in the background as cocoa nibs are ground into a shiny paste. Gracious, soft-spoken and chocolate-obsessed, owner
WHAT DO CYNDI LAUPER, HABANERO PEPPERS and Croton-on-Hudson have in common? An award-winning hot sauce, of course. The east bank of the lower Hudson is heating up now that former rocker and record producer William Wittman and
SPORTING A COCKED BASEBALL CAP, scruffy facial hair and t-shirt, The Cookery’s chef/owner David DiBari exudes a knee-buckling, edgy charm that only comes with a chef’s knife and fork. It
IT MAY BE A MOUTHFUL, but it’s worth saying and certainly worth a visit. Gastrotypographicalassemblage, the newest installation artwork at the Culinary Institute of America in yde Park, is the
JENNIFER MERCURIO COMES FROM a family of preservers and canners—and they’re all named Eleanor. Mercurio’s great-grandmother, grandmother, godmother, and now her own daughter carry the family name that is the inspiration
STEPHEN LEIBOWITZ, CPM (Chief Pickle Maven) of United Pickle Products, knows his history. “In 1897, my grandfather Max came from Europe and his first job on the Lower East Side
A COUPLE OF THE FINER THINGS IN LIFE are under attack. Environmental calamities in Central America and Italy are devastating their coffee and olive industries, respectively, resulting in drastic drops in
WHEN HEMLOCK HILL FARM GOT A CALL from Captain Lawrence Brewing Company owner Scott Vaccaro offering spent beer- brewing grains to feed the farm’s beef cattle, Cortlandt Manor farmer John
Sophie Egan, Director of Programs and Culinary Nutrition for the Strategic Initiatives Group at the Culinary Institute of America, explores America’s relationship with food and comes up with some surprising
Rhinebeck’s iconic Terrapin restaurant, a landmark destination in the Dutchess County village since it opened in 2003, has undergone a major interior redesign, unveiled in May to the delight of
Chef Ralph Bello, Il Barilotto Serves 6 Ingredients 2 dozen zucchini blossoms (interior stamen removed) olive oil for frying fresh tomato sauce Filling 1 quart whole milk ricotta cheese
Hudson Valley Restaurant Week is back this October 28 to November 10!
