
Hopped Up Curriculum
BETWEEN 2013 AND 2014, New York State saw a 59 percent increase in the number of craft breweries, and it was only a matter of time before the Culinary Institute
BETWEEN 2013 AND 2014, New York State saw a 59 percent increase in the number of craft breweries, and it was only a matter of time before the Culinary Institute
DOCTORS, NUTRITIONISTS, CULINARY LEADERS and health-driven individuals seem to agree—bone marrow broth is the latest “cure-all” kitchen craze. The rich, flavorful, easy-to- make elixir purportedly aids a number of cosmetic and
WHILE FARMERS’ MARKETS and CSAs provide Hudson Valley consumers with fresh local produce, dairy, meat and other products, they typically require driving to a specific site on a specific day. For
CELEBRATING OUR 10TH ANNIVERSARY of Hudson Valley Restaurant Week, the dining extravaganza returns March 7–20 with over 230 restaurants participating. Since its inception in 2006, HVRW has grown to be the largest celebration
IT’S NO SECRET that maple syrup is big business in the Hudson Valley—of the more than 2 million trees tapped statewide last year, nearly 80,000 were here. But while big producers
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
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
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My thoughts are squarely on spring—much warmer days, the return of farmers markets and a greater variety of local produce, and of course, Hudson Valley Restaurant Week!