I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.

Jumping on the new beginnings bandwagon, now is the perfect time to share that we’re renaming this publication Hudson Valley Table, happily reinforcing our mission to bring you foodie news focused solely on our wonderful region.

In addition, we are beyond excited about the network we’re assembling of prominent, sought-after local chefs to join our Chefs Table, which will serve as a source of culinary news, kitchen expertise, and little-known backstories, sure to delight and inform. Stay tuned for a Chefs Table feature in our summer issue and in our sister magazine, Hudson Valley; our websites will showcase exclusive content too.

As you digest all that’s on the horizon, please enjoy this issue—including our lineup of restaurants taking part in the spring edition of Hudson Valley Restaurant Week, along with stories about pure wagyu beef being raised in Accord, the vermouth trend that’s lighting up bars and restaurants in the Valley, and the fascinating artist who grows food from seed on her farm in Chatham.

Happy reading, happy spring, and here’s to a season of deliciously enticing new things!

Michelle Gillan Larkin
Executive Editor