Hopped Up Curriculum
Kelly Seiz
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
Issue 73, 2016
Down to the Bones
Kelly Seiz
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
Dinner in a Box
Kelly Seiz
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
Hudson Valley Restaurant Week: 10 Years
Valley Table Staff
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
Maple Days on Storm King
Ethan Harrison
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
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
