Hudson Valley Treats to Get Your Sweetheart for Valentine’s Day
Want to treat your darling (or yourself) to something sweet for Valentine’s Day? These Hudson Valley shops are here to help.
Want to treat your darling (or yourself) to something sweet for Valentine’s Day? These Hudson Valley shops are here to help.
Past the striking double-sided wine display just inside the entrance to the third New York location of modish steakhouse chain Fogo de Chão (56 worldwide) is a 246-seat space with
Photo by Steve Fowler Thursdays and Fridays are kill days,” says Greg Stratton, glancing in the sideview mirror as his pickup truck jostles down a back road near the New
IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the
OWNED AND OPERATED BY Lynn Faurie and Barbara Masterson, B&L 4E Farm is a fourth-generation, certified organic farm that sells organic, pasture-raised beef and chicken. The farm also sells organic,
THE LORE OF WARWICK SAYS THAT Lowland Farm is named for the flat expanse of rich, grassy pastures and fields that slope into lofty hills skirted by the rambling Pochuck
BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the
WHEN HEMLOCK HILL FARM GOT A CALL from Captain Lawrence Brewing Company owner Scott Vaccaro offering spent beer- brewing grains to feed the farm’s beef cattle, Cortlandt Manor farmer John
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those
By Barb Fisher, Barb’s Butchery Serves 2 Ingredients 2 cross-cut beef shanks (about 1 1/2 pounds) 1 pint to 1 quart of beef stock (use beef broth if you have it)
Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison Serves 4 Ingredients Short Ribs 4 single-bone or boneless beef short ribs salt and pepper to taste 1 cup
Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter
Adapted from Classic Russian Cooking: A Gift to Young Housewives Ingredients 3 pounds beef root vegetables (leeks, turnips, etc,) for the stock 1/4 pound fresh mushrooms 6 to 9 medium
Receive notices of food and farm events, special offers, recipes and more.
1 Summit Court Suite 201
Fishkill, NY 12524
845.463.0542
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!