Stop and Taste the Roses
Kelly Seiz
GARDEN VEGETABLES MAY BE A SUMMER STAPLE, but don’t overlook the blossoms and buds that precede them. Edible flowers add flavor and nutrients as well as a splash of color
Issue 74, 2016
Flea Market Meets Food Fair
Kelly Seiz
“The main purpose of Smorgasburg has always been stuffing your face with well-sourced artisanal food,” says Smorgasburg co-founder Jonathan Butler. Not quite a farm market, not quite a flea market,
Dinner on the Rails
Kelly Seiz
When the transcontinental railroad was completed in 1869, successfully connecting the country’s east and west coasts, it introduced a new standard of travel. Extravagant accommodations and gourmet dining cars became
Spreadable Edible Booze
Kelly Seiz
IT’S NOT REALLY MEANT FOR BREAKFAST—yet—but if you want a shot of wine or beer with your morning coffee, Julie Neely, chef/owner of Haven Coffee and Espresso Bar in Newburgh’s
Spirited Development
Kelly Seiz / Photos Eva Deitch
“Hudson Valley Distillers may have started small, but our spirits have been very well received and we just can’t keep up with demand using our current equipment.” So says Tom
Tip of the Iceberg
David Nielsen
LAST YEAR, CELEBRITY RESTAURATEUR Danny Meyer publicly declared that his restaurants would switch to a “no-tipping” policy—eliminating gratuities while raising wages across the board. This January, Eric Korn—owner of Wolfert’s Roost,
Mannered Tables
Kelly Seiz
You can’t eat the art, but you can eat on the art at Hudson Street Café in Cornwall. There, chef/ owner Donna Hammond, has been commissioning local artists to design
Success With Excess
Kelly Seiz
IN HER FIRST SEASON ON A PRODUCTION FARM, Audrey Berman had a moment of realization. While harvesting a field of beets, she says she was startled by the amount of
Water, Water, Nowhere
Jerry Novesky
ONE BIG PART OF THE MISSION of this magazine is to keep you apprised about what’s happening on the food front in the Hudson Valley. That includes, of course, reporting
Milk
Valley Table Staff
MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally
Drinking it Raw at Freedom Hill
Text and photos Keith Stewart
PROPONENTS OF RAW MILK GENERALLY ACKNOWLEDGE that pasteurization may eliminate bad bacteria and make milk a little safer to drink. But they also argue that the heat applied during pasteurization kills
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
