Learn which ingredients these Hudson Valley chefs say they can’t live without, then stock up on them for your own kitchen.

If you cook, you know there’s always a handful of items in your pantry that you reach for again and again. It can be as simple as sea salt or sesame oil or more out-of-the-box, like Shaoxing rice wine or star anise. Which got us thinking: What are some of the most interesting non-negotiables of Hudson Valley chefs? Here’s what five of them swear by.

Peter X. Kelly

Chef/Owner, X2O Xaviars on the Hudson, Yonkers, and Culinary Director, Apropos Restaurant, Peekskill

Photo courtesy of Peter Kelly

Any foodie worth their salt knows X2O, the elegant waterside restaurant Kelly opened in 2007, basically signaling a renaissance in Yonkers. There are two parts to the restaurant: the formal main dining room where you’ll find locally sourced ingredients paired with Kelly’s signature French approach and Asian embellishments, and the more playful Dylan Bar and Lounge for small plates and sushi. In April, Kelly took on the role of culinary director of Apropos Restaurant in Peekskill. Situated in the historic Abbey Inn, the eatery features an elevated menu with a similar commitment to European techniques, Asian embellishments, and Hudson Valley ingredients.

– Pantry Must: Vietnamese fish sauce –

“I have many interesting things in my pantry including Oreos, jumbo cashews, very good red wine, and aged sherry—but these are mostly to keep me happy while I’m cooking. However, there’s always a bottle of Vietnamese fish sauce to add a note of umami and savory to many dishes I like to prepare. Fish sauce is used a lot in East Asia, Thailand, Laos, The Philippines, and Vietnam; they use it much the same way we use salt and pepper. Its smell from the bottle can be off-putting but just a few drops add an exotic aroma and flavor to fish, vegetables, and meats.”

How do you use it? “I mix fresh lime juice with fish sauce (1 cup lime juice to 1/4 cup fish sauce) and use a few drops on buttered vegetables. I add garlic and chili to create a basting sauce for grilled chicken. And I mix the lime fish sauce with olive oil, sherry vinegar, cilantro, and shallots to make an exotic salad dressing.”

Courtesy of Red Boat

Chris Bradley

Chef/Partner, ELIZA, Fletcher & Lu, and Ollie’s Slice Shop, Kingston, and Ollie’s Pizza, High Falls

Photo courtesy of Chris Bradley

Open since late 2023, Eliza is a European-inflected bistro which draws on the same farm friendly “reduce and reuse with a nod to the seasons” ethos as Fletcher & Lu, the owner’s traiteur-charcuterie next door. Chef Bradley, who’s also a partner (as well as an alum of NYC’s Gramercy Tavern and former chef/partner at Phoenicia Diner), takes his influence from local ingredients in their prime, with a focused, no-nonsense menu featuring simple preparations of seasonal vegetables, a wood-roasted chicken with garlic jus, fresh pasta, and a Butcher’s Blend burger.

– Pantry Must: Kewpie mayo –

How do you use it? “I put it on everything—sandwiches, salads, and as a base for dressings and sauces. It’s on our menu alongside the French fries, and more often than not, people try it and skip the ketchup. I love it first and foremost because of my long-standing love affair with mayo in general. Duke’s mayo was my go-to because of its high acidity as well as the absence of sugar which makes for a better food complement in my opinion. Kewpie matches that flavor profile and then boosts it even more with an umami-rich kick.”

Courtesy of Kewpie

Sandra Marinelli

Chef/Owner, Brooklyn Organic Kitchen, Mahopac

Photo courtesy of Sandra Marinelli

This 50-seat full-service organic café serves a 50-50 ratio of traditional and vegan dishes, everything from pastries to salads, entrées, and sandwiches. Most items are gluten-free with a large variety of dairy-free options.

– Pantry Must: Tamari –

How do you use it? “This gluten-free, low-sodium gem is versatile, has a long shelf life, and adds a burst of umami flavor to dishes. I also love it because it’s packed with nutrients and probiotics, so it not only enhances the taste of our organic creations but also supports gut health. I use it with so many items, from sesame ginger salmon to stir-fried quinoa with crispy tofu to vegan seitan chicken cutlet.”

Courtesy of San J

Luke Hill

Executive Chef, The Vintage at The Millbrook Inn, Millbrook

Courtesy of Luke Hill

Surrounded by family farms, this restaurant takes its location to heart, relying on a hyper-local, farm-to-table philosophy. The result is elevated, but not fussy, American cuisine complemented by local award-winning spirits and liquors. The restaurant is located in the boutique Millbrook Inn.

– Pantry Must: Fresh garlic and vanilla bean –

How do you use it? “For the garlic, we slow roast it, poach it in olive oil, and use it raw as a layer in many of our dishes. It’s also always front and center in our pasta special in some way. Fresh vanilla bean is also one of our constants: It goes into our morning scones, our sourdough pancakes, and is used in our whipped cream as it imparts a flavor profile that allows us to use less sugar, which I love.”

Adobe Stock / Kitsananan Kuna

Adobe Stock / Diana Taliuna

Ralph Bello

Executive Chef, Primo Waterfront, Newburgh

Courtesy of Ralph Bello

Nestled on the Newburgh waterfront, Primo, with an open kitchen and pops of blue, is designed to transport you to the Amalfi Coast. That means a menu bursting with the flavors of the Mediterranean, such as torched salmon, grilled octopus, brick chicken, and sweet sausage gnocchi. There’s a sizeable outdoor patio with sweeping views of the Hudson along with floor-to-ceiling windows for that year-round alfresco vibe.

– Pantry Must: Colatura –

How do you use it? “It’s basically an anchovy extract or an Italian fish sauce. I use it for our Rosso Forte dressing and our Caesar Nero dressing. It adds a little bit extra umami similar to an Asian fish sauce to enhance the flavor.”

Photo courtesy of Armatore

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