Try this simple ferment yourself for a yummy vinaigrette. From Miguel Lacruz of Wild Culture Waffles Ingredients Fermented Honey You’ll need enough of each ingredient to fill the glass jar
There’s a secret garden on the rooftop of The Culinary Institute of America. The path to the miniature Eden is an unlikely one, taking those in the know away from
Chocolat, author Joanne Harris penned a line for the novel’s chocolatier main character, Vianne Rocher, which read: “I sell dreams, small comforts, sweet harmless temptations to bring down a multitude of saints crashing
If you farm vegetables for a living in California or Florida, you have the advantage of being able to grow and market fresh produce year-round. When winter arrives in the
For any business to last seven decades, it has to change with the times. Farming included. And there is no better example than Soukup Farms, in Dover Plains, one of the
There’s a joke that goes something like, “What’s the difference between the United States and a cup of yogurt? Well, if you leave the yogurt sitting around for 200 years,
It’s hard not to be awestruck around Francesco Buitoni. And not just because of his name — although that’s certainly part of the story. After all, it’s impossible to ignore the
Twenty-two years ago, when Janet Crawshaw and Jerry Novesky were in the very early stages of creating this magazine, I was doing my own “start-up” in the Hudson Valley. With
Tod & Vixen’s Dry Gin 1651 Luminaries of the spirits world helped create The Vale Fox Distillery’s Tod & Vixen’s Dry Gin 1651, including recruited bartenders Gaz Regan (aka Gary
William Jameison grew up in Rhinebeck, and worked much of his life in restaurants: first in Rhinebeck and Kingston, and later down in Florida. He and his wife, Alexandria, met
Family-owned Crepini produced 40 million of the crepes it touts as healthy alternatives to bread and wraps at its cramped, “maxed out” Brooklyn facility last year. Now, it has increased
When the Internet buzzed to life, humankind was presented with the gift of infinite knowledge; at the same time, it made it nearly impossible to distinguish reliable information from convincing
1094 Route 308, Rhinebeck 845.835.6150; grandcrurhinebeck.com It was a dry, dairyless seven months while Grand Cru Beer & Cheese Market relocated from the center of Rhinebeck to the outskirts of
835 Fiddlers Bridge Rd, Rhinebeck 845.266.0888; goldenrussetcafe.com Golden Russet is a fresh start, in more ways than one. When the hybrid café and grocery store opened in July, it symbolized
96 Broadway, Newburgh 845.561.5363; mama-roux.com Chef Matty Hutchins is back. After some time abroad and a few restaurant openings in Atlanta, the former chef behind The Hop in Beacon has
748 Warren St, Hudson 518.660.1106; ninecakes.com Betsy Thorleifson made Hudson all the sweeter when she opened Nine Cakes in May. An extension of the flagship cake studio she began in
23 Cedar St, Dobbs Ferry 914.693.8000; therarebitdf.com Last December, The Rare Bit opened with a very singular culinary focus: England. In the Hudson Valley, it joined the ranks of a
49 E Sunnyside Ln, Tarrytown 914.829.5454; goosefeatherny.com “Tasty” may be how you describe your favorite Chinese restaurant; “modern and seasonal” is probably not. But the next wave of Chinese cuisine
Hudson Valley Restaurant Week is back this October 28 to November 10!
