“The pandemic demolished the New York restaurant industry,” explains John Ng, president of Hudson Valley Fisheries (HVF). When COVID shutdowns took effect in March 2020, HVF lost 60% of its
At Talbott & Arding, the Hudson shop she co-owns with Chef Mona Talbott, Kate Arding puts her years of cheese experience to good use. After working with artisan and farmhouse
By Chef Craig Capano/ Crave Restaurant Serves 1 Ingredients Salmon and Vegetables Organic King Salmon filet 3 baby zucchini 3 yellow pattypan squash, cut in half lengthwise 4 each friseé
IF A BIRD IN THE HAND IS worth two in the bush, what’s a striped bass worth? Though the Hudson’s most popular fish isn’t officially endangered (or even threatened), its
EARLY MAY: BROWN TROUT AND WILD, native brook trout caught on a Mepps in Sprout Creek in Pleasant Valley, near home. They don’t come any better than this. Got home,
TEN ROUND TANKS SIT LIKE SWIMMING POOLS inside a long, rectangular building in New Windsor. Two men dip long-handled nets into the water, pulling up fish for live delivery to
Chef/Owner John Novi, DePuy Canal House Serves 4 Ingredients 4 trout fillets (skin on) 1 cup macadamia nut (walnuts may be substituted) 3 cloves garlic 1/4 cup minced onion 3
Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh
THE CONTENTIOUS ISSUE of the cleanup of the Hudson River shows little sign of abating, and there still are questions about the safety of eating fish caught upriver or down. The
NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these
A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie
APPLE SLICES ARE slowly turning brown in lunch bags stuffed in school lockers across America. Though the natural oxidation process could be almost eliminated with a squeeze of citrus juice
Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi
Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained
Hudson Valley Restaurant Week is back this April 8-21!
