Newburgh Brewing Company
Robin Cherry
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
Up Close
Lynn Faurie & Barbara Masterson, B&L 4E Farm
AbLuby
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
AbLuby
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
Jerry Novesky and Janet Crawshaw
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
Jerry Novesky
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
Burrata Cheese with Broccoli Rabe and Toasted Crostini
Valley Table Staff
Cathryn Fadde / Perch Serves 4 Ingredients 2 balls burrata cheese, cut in half lengthwise 1 bunch broccoli rabe, chopped bite-size 4 cloves garlic, sliced 4 slices baguette, toasted extra
Eggplant Napoleon
Valley Table Staff
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
Marissa Sertich Velie / Photos Eva Deitch
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
Gail Greiner / Photos Jerry Novesky
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
Dan Shapely / Photos Jerry Novesky
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Text and photos Anne Dailey
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
Marissa Sertich Velie / Photos Eva Deitch
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
Marissa Sertich Velie / Photos Eva Deitch
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
Valley Table Staff
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:
