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Newburgh Brewing Company

IN THE WORDS OF GARRETT OLIVER, the award-winning brewmaster of Brooklyn Brewery, “If you’ve tasted only mass-market beer, I’m afraid you haven’t actually tasted beer at all. Real beer is

Lynn Faurie & Barbara Masterson, B&L 4E Farm

OWNED AND OPERATED BY Lynn Faurie and Barbara Masterson, B&L 4E Farm is a fourth-generation, certified organic farm that sells organic, pasture-raised beef and chicken. The farm also sells organic,

Barbara Felton & Will Brown

THE LORE OF WARWICK SAYS THAT Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck

Liana Hoodes

LIANA HOODS HAS BEEN DEFINING the integrity of organic food and agriculture in the national arena since 1994. The former vice president of Middletown-based Orange Environment, she became “frustrated at

Richard & Russell Biezynski of Northwind Farms

BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the

Eggplant Napoleon

Cathryn Fadde / Perch Serves 4 Ingredients 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds 8 ounces goat cheese 2 to 3 ripe

Cathryn Fadde

THE RESTAURANT BUSINESS IS NOT FOR THE FAINTHEARTED. According to federal government statistics, two of every three new restaurants close within three years of opening. Cathryn Fadde has beat those

Living Naturally, Gar Wang’s Way

IN A STRAW HAT trimmed with a blue ribbon, Gar Wang leads her vegetarian cooking class through a gate under a hand-painted sign that reads Gar’s Den. “This was the

Super-Deluxe Ronald & Richard

IF YOU DINE OUT WITH Richard Krueger and Ronald Hanson, there are certain givens. Richard will start with a martini, Ronald with a bottle of red wine (usually Italian), which they’ll

Bucatini Amatriciana

John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without

Roasted Goose

John Lekic, Le Express / Photo by Eva Deitch Serves 4 Ingredients 8- to 9-pound fresh Toulouse goose (source: Turkana Farms, Germantown) 4 lemons 3 limes 1 teaspoon Chinese five-spice

Braised Beef Shank

By Barb Fisher, Barb’s Butchery Serves 2 Ingredients 2 cross-cut beef shanks (about 1 1/2 pounds) 1 pint to 1 quart of beef stock (use beef broth if you have it)

Country-Style Pork Ribs

By Barb Fisher, Barb’s Butchery Country-style pork ribs are a cut of meat found between the pork shoulder and traditional rib pork chops. The meat is typically well marbled and

Pam Brown of The Garden Café

WHEN PAM BROWN DECIDED TO MOVE to the Hudson Valley, it wasn’t about opening a restaurant. “I just wanted a change.” she says. “I wanted to go somewhere where there

Living Local: Le Express

FROM THE BRONX TO THE BERKSHIRES, restaurants are promoting an increasingly popular trend: an awareness—even a preference—by consumers for things that are grown, produced or manufactured nearby. Micro-batch bourbons line

The Calculated Cut

FOR MOST OF TODAY’S SHOPPERS, the process of buying meat has been reduced to wandering fluorescent-lit aisles filled with plastic-wrapped foam platters of factory-raised, hormone-pumped meats of unknown origin. Luckily, Barb

Shelley Boris: Chef, Caterer, Author

Shelley Boris has always loved cookbooks—they served as her introduction to cooking and opened her mind to the ways of the professional culinary world. And now, she’s written one of her own. Fresh Cooking: