Tank to Table
A WAREHOUSE ON LIBERTY STREET in Newburgh is an unlikely site for a shrimp farm. ECO Shrimp Garden, opened in August, offers Hudson Valley—grown shrimp. The Brazilian-born Jean Claude Frajmund
A WAREHOUSE ON LIBERTY STREET in Newburgh is an unlikely site for a shrimp farm. ECO Shrimp Garden, opened in August, offers Hudson Valley—grown shrimp. The Brazilian-born Jean Claude Frajmund
Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
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
da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2
Rob Del Balzo, Destination Bistro / Photo by Jen Parente Ingredients Crab Cakes Preparation: 2 Carrots peeled and diced 2 red peppers diced ½ Vidalia onion diced 2 stalks Celery
Tom Costello, Thyme Serves 4 Ingredients 1 pound lump crab meat 1 1/2 garlic cloves diced 1/2 small red bell pepper diced 1/2 small green bell pepper diced 1/2 small
Arsenio Flores, Eastchester Fish Gourmet Serves 16 Ingredients 40 cherrystone clams 1 thick slice of bacon 1 small onion, diced 1/8 teaspoon minced garlic 1 carrot, diced 5 tablespoons dried
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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!