Editor’s Letter
It’s been an exciting few months for me—I’ve had the privilege of joining both Hudson Valley and Valley Table magazines as the new editor in chief and I truly could
It’s been an exciting few months for me—I’ve had the privilege of joining both Hudson Valley and Valley Table magazines as the new editor in chief and I truly could
Catskills Provisions, Callicoon Ingredients 8 cloves garlic, peeled (for the confit) Extra-virgin olive oil 2 beets 2 15-oz cans chickpeas, drained 4 cloves garlic, minced 2 lemons, zested and juiced
Peekamoose Restaurant & Tap Room, Big Indian | Photo courtesy of Peekamoose Restaurant & Tap Room Ingredients 4 medium size beets ¼ cup plus 1 tablespoon extra-virgin olive oil Salt
Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar
Grazin’ Diner | Photo courtesy of Grazin’ Diner Makes 8-12+ Servings Ingredients 4 lbs. grass-fed and finished ground beef (80–85 percent, don’t use very lean meat in this recipe) 3
West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced
Gracie’s Luncheonette 4 Servings (With A Few Extra Biscuits) Ingredients For the biscuits: 3¼ cups all-purpose flour 4¼ teaspoons baking powder 1½ teaspoon salt ½ teaspoon black pepper 3½ teaspoons
Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute
By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic
Mark Fredette’s father worked in the hospitality industry, and as a child he was often around kitchens. Fredette was enamored by the magic behind food and often angled to get
Award-winning chef Wes Dier and his wife Bryn Bahnatka describe the menu at their cozy new wine bar as “the way we like to eat.” It includes small, thoughtfully prepared
“We are living in the golden age of fake meat,” declared former Bon Appetit editor Amiel Stanek. He’s part of the culinary team at Kingston’s Moonburger, a new drive-thru serving
By Francesca Furey Yields ½ gallon Ingredients Water 1/2 c. cane sugar 3 Tbsp tea or 2 tea bags SCOBY and liquids Method 1 Make sweetened tea. Boil water and
BEETS GO WAY, WAY BACK — THEY ORIGINATED along the coast of the Mediterranean Sea and were believed to be discovered as early as 2,000 BC. Ancient Greeks utilized the
Though it may never incite the sort of passion that coffee does, teas of all sorts are steadily gaining in popularity. People are finally discovering the many physical and emotional
Learn what’s trending in the noodle world and try a few new, delicious recipes from local pasta pros. IS THERE ANYTHING BETTER THAN A BIG bowl of pasta for dinner
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!