Get Crafted
Valley Table Staff
THIS FALL, THERE’S EVEN MORE good reason to go out and have a drink—make it a craft drink produced in the Hudson Valley. With the support of Empire State Development, the
Issue 75, 2016
Organic Brew
Valley Table Staff
A MONTH AFTER OPENING THE tasting room, Arrowood Farms, in Accord, became the state’s first NOFA-NY certified organic farm brewery. The farm utilizes a self-sustaining biosystem involving crop rotation, livestock and
Whole Roasted Cauliflower
Valley Table Staff
By Terrance Brennan/The Roundhouse Serves 4 Ingredients 1 whole white cauliflower, trimmed, leaves removed 1/2 cup + 2 tablespoons harissa sauce 3/4 cup cup water 2 tablespoons olive oil 3
The Good, the Bad, and the Really Bad
Valley Table Staff
When you come right down to it,there are two ways to approach news. You can look at the good news first, in which case the bad news that follows won’t
The Craft of Craft Brewing
Timothy Buzinski
World-class beer is being brewed in every county in the Hudson Valley, a brewing resurgence riding the tide of what has come to be known as craft beer. With origins
U-Pick Harvest 2016
Kintura Williams
AS FALL APPROACHES, THE GROWING excitement for the pick-your-own season offered at local farms will draw families from the surrounding region and beyond to enjoy fresh-picked fruit and vegetables. Pears, pumpkins
6 New Restaurants to Check this Fall
Valley Table Staff
KAMEL AND LENA JAMAL, owners of Tito Santana, Beacon Bread Company and Angelina’s Restaurant & Pizzeria, have opened a fourth restaurant, this time featuring authentic Middle Eastern cuisine. The tiny
Build Your Own
Valley Table Staff
AFTER DRIVING TO POUGHKEEPSIE for dinner for the umpteenth time, Adam Lauricella and his wife, Keely, came to the realization that they were traveling outside their native Wappingers Falls to dine
Chocolate Heaven
Robin Cherry
WATCH OUT, HERSHEY, PENNSYLVANIA! from 11am to 5pm on Saturday, November 5, Red Hook (Dutchess County) will be the sweetest place on earth when it hosts Red Hook & The Chocolate
Birds of a Different Feather
Valley Table Staff
WHETHER YOU OPT FOR A TRADITIONAL turkey or a more exotic main course for Thanksgiving this year, the Hudson Valley is home to dozens of poultry farms offering a variety of
Craft Tea
Valley Table Staff
IN APRIL, BLESSED BREWERY OWNER Adam Barfield became one of the first kombucha producers in the region. The fermented tea, which has been traced back more than two millennia in the
Road Food
Valley Table Staff
WHETHER YOU’RE A LOCAL, a visitor or a traveler passing through, Hudson Valley Food Tours offers a variety of culinary trips designed to give you a taste of the local bounty—one
Econ 101: The Business of Eating Local
David Neilsen
MANAGING A COLLEGE DINING HALL historically meant focusing on quantity and efficiency, not necessarily quality. Institutions feeding an assembly line of hundreds (or thousands) of newly independent students have traditionally gone
Braised Lamb Shank & Autumn Hash
Valley Table Staff
By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton Ingredients Braised Lamb Shank 4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2
County Fare
Valley Table Staff
After driving to Poughkeepsie for dinner for the umpteenth time, Adam Lauricella and his wife, Keely, came to the realization that they were traveling outside their native Wappingers Falls to
Rich Parente, Clock Tower Grill
Known for its high-pressure environment, the restaurant kitchen has long been viewed by many as a stainless steel pirate ship of hotheaded managers, military-like hierarchies and toque-wearing, rough-talking, pot-throwing, intolerant
For Want of Sheep
Keith Stewart
AFTER AN ABSENCE OF FOUR months, spent mostly in Ohio, George has come back to the farm for another season. We are glad to have him. His sprightly manner, boundless enthusiasm
Sautéed Sea Scallops with Roasted Tri-Color Cauliflower, Cauliflower Purée, Pickled Red Onions and Meyer Lemon-Olive Relish
Valley Table Staff
By Chef Bruce Beaty Cauliflower used to be the unsung hero of the kitchen. At The Roundhouse, our cauliflower comes from Hepworth Farms—it’s so fresh, when you pinch a floret
