Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs. Our quarterly issues are filled with info on the latest ingredient trends, restaurant openings, local cooks and cookbook authors, seasonal recipes, and so much more.

One of my favorite features in this issue is “The Perfect Pantry” on page 40. As a competent home cook who makes dinner for my family nearly every night, I’m fascinated by real chefs’ expertise. I can follow a recipe, improvise when need be, and throw together a decent meal from random items in my fridge, but I don’t know how to create a unique recipe from scratch. Trained chefs can easily combine ingredients and season them perfectly to put forth a dish that’s restaurant-worthy. Which got us wondering what pantry items they keep on hand that inevitably take their meals from good to amazing. The chefs we quizzed are partial to Asian condiments and we bet you’ll be convinced to sample some of the sauces they swear by (I need to start stocking Japanese Kewpie mayo!).

Of course, chefs and home cooks alike need a break every now and then—lucky for us, Hudson Valley Restaurant Week begins on October 28! The beloved event (which actually spans two weeks, through November 10), is a fabulous opportunity to visit favorite eateries and sample spots you’ve been meaning to try, all at significant discounts. Check out the full listing of participating restaurants beginning on page 28 or at valleytable.com/hvrw.

Linda Fears
Editor in Chief