Chefs Do Austin
Marissa Sertich Velie
THROW A COUPLE OF YOUNG HUDSON VALLEY chefs into a hip and thriving food scene and something delicious is bound to happen. Richard Parente, chef and co-owner of Clock Tower Grill,
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Pig Out
Valley Table Staff
PORK TRIMMINGS—EARS, snouts, tongues, lips, jowls and even tails, along with other, lesser known cuts—have made their way onto more plates as diners increasingly embrace the “use the whole animal”
Heirloom Differential
Keith Stewart / Illustrations Flavia Bacarella
YOU HEAR THE word heirloom tossed around a lot these days, not referring to handed-down relics (like your great grandmother’s pearl necklace or Victorian footstool), but referring to food, especially
Dutch Desserts
Valley Table Staff
MARJAN BEEBE NEVER expected to embark on a career as a professional baker. After moving to Kinderhook from the Netherlands, Beebe met her husband, Keith, who had a sweet tooth
Montgomery Place Orchards and Serevan Restaurant
Text and photos Darryl Estrine
AT 5:30am, THE MOST horrible alarm sounds. I grab a cup of coffee and ever-so-quietly sneak out of the house at 6, head north straight up Rt.9 through a thick
A Signature Grape for the Hudson Valley?
Steven Kolpan
ONE OF THE issues I floated in a brief talk at the regional Beer, Wine & Spirits Summit late last year was whether the Hudson Valley—and the Hudson River Region
Whitecliff Winery Goes Geothermal
Amy Halloran
WHILE HOUSING SUBDIVISIONS and office parks might be named for the geographic features they replace, Whitecliff Vineyard and Winery stares its namesake square in the face. Visitors to the Gardiner
Sweet on Bitters
Marissa Sertich
AT DUTCH’S SPIRIT in Pine Plains, co-founders Ariel Schlein and Alex Adams have unearthed an era when men wore spats and women concealed flasks in their garters. Named for iconic mobster
Microgreen Powerhouse
Marissa Sertich
OFTEN CONFUSED WITH sprouts, microgreens are a markedly different product, and one that is rapidly gaining popularity. Sprouts (germinated or partially germinated seeds) are processed in water, not planted in
Jacuterie Charcuterie
Justin Satkowski
LOCALLY SOURCED, WITH international flair. That’s not a contradiction once you taste the dried sausage from Jacuterie in Ancramdale. On the ground floor of what used to be a storage
The Next “Next Food” star
Julia Sexton / Photos Simon Feldman
SOME RESTAURANTS ARE JUST BORN OF A POSITIVE VIBE—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in
Aïoli
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
Tzatziki
Valley Table Staff
Courtesy of Constantine Kalandranis, The Greekish Adobe Stock | Photo by Anastasia Izofatova Ingredients 2 cucumbers (de-seeded, processed, strained) ¼ cup capers 1/2 red onion 2 garlic cloves 1/4 cup olive
Eugene’s
Valley Table Staff
Billed as “a feel-good, diner-inspired restaurant and bar serving a new take on classic diner fare,” Eugene’s in Port Chester is ready to serve up burgers, shakes, pancakes and caviar
Radishes
Leslie Coons Bostian
Though often relegated to accompaniment status, the radish is no wallflower. (Well, it is, sort of—botanically, both radishes and wallflowers are members of the Brassicaceae family.) Among spring’s first offerings,
Chives
Alice Gabriel
LIKE SNOWDROPS AND CROCUSES, garden chives push through barely thawed earth with almost alarming vigor. More than most herbs, chives demand that we use them: The plants respond to regular
Dolly’s
Valley Table Staff
Opened in July, Dolly’s is the newest venture of Shelley Boris and Kimball Gell, owners of Fresh Company, the Garrison-based catering company known for its commitment to local and sustainable
Lolita’s
Valley Table Staff
After almost a decade of dominating Poughkeepsie’s dining scene, chef and owner Ed Kowalski felt the time was right for change. “We were doing fine dining [at Crave] for nine
