At Gardiner Liquid Mercantile, the seasoned bartenders are always experimenting with new ideas for their homemade cocktails. Currently, their most popular drink is a bourbon- and brandy-based concoction called The Cervantes. Heed the recipe and drink up!
Food, Music, & Waterfront Fun at the Historic Kingston Venue
Introducing Hutton Fare and other waterfront fun happening at the massive 76-acre Kingston venue Hutton Brickyards.
The region's most indulgent festival—Beer, Bourbon, Bacon—returns to the Hudson Valley June 30, 2018. Head to Barton Orchards in Poughquag to celebrate the three best B's in the English language.
Wilde Beest opens in Kingston on June 13
Wilde Beest is what the next wave of adventurous cooking in the Hudson Valley tastes like.
Visit five breweries in the black dirt region this weekend
Dirt Brew Hop takes beer lovers on a journey through farm breweries in Orange County's black dirt region.
Farm-to-Fork Fare without the Middleman
Traghaven Pub sources its meat from its very own farm in Tivoli.
Chef Aaron Abramson of Butterfield restaurant in Stone Ridge shares his culinary expertise in a seasonal recipe for poached halibut paired with summer succotash.
From Art Exhibits to Mexican Food, A Look at this Ghent Orchard's Diverse Offerings
Since coming under the ownership of Art Omi trustee Francis Greenburger in 2012, Love Apple Farm has been transformed. The central, 9,000-square-foot building houses a fresh food market, a bakery, a Mexican cafe, and an art gallery.
The Chef at the Dutch Ale House Shares His Twist on a Classic
When Dallas and Ted Gilpin took over the Dutch Ale House in Saugerties earlier this year, they not only revamped the interior but also the menu, improving sourcing and adding new dishes to the menu—like the Pastrami Beef Rib. Dutch Ale House chef Jonathan Botta shares the recipe.
Food sampling at its finest
Feast your taste buds on samples from the Hudson Valley's finest restaurants at Taste of Woodstock.
This spinach salad has a vibrant aesthetic finish with beet-pickled shallots that provide a slightly pungent punch.
A Clockwork Apple
Gardiner Liquid Mercantile is always experimenting with new ideas for their homemade cocktails. Their apple/pear sour—aka: A Clockwork Apple—is the first cocktail they made using Gable's Apple Brandy as the base spirit. Over time, they developed the mix drink until the flavors were as close to perfect as they could get it. Originally an egg-white sour, they swapped egg whites with Aquafaba (chickpea water) to make the drink vegan and form a balanced foam at the top. Plus, Gardiner Liquid Mercantile makes its own apple brandy with local apples and sell it at the bar/restaurant for $25 a bottle. So buy that brandy, heed the following recipe, and drink up!
A Clockwork Apple
1 1/2 oz. GLM Apple-Brandy
3/4 oz. Pear liqueur
1 oz. Fresh Lemon Juice
3/4 oz. Agave Syrup
2-3 Dashes Baked Apple Bitters
Aromatic Bitters Spray
Tickets On Sale Now
Ravenwood's famous barn dinners return in 2018, showcasing farm fresh produce and culinary expertise in a bucolic, curated farm setting in Kerhonkson.
It's no secret we're fans of Silvia, the newish Woodstock restaurant run by Korean sisters Doris and Betty Choi. (We've written about the restaurant before.) The farm-fresh menu blends global influences for a diverse selection of offerings.
While kimchi is relatively new to the American palate, it is an age-old side-dish in Korea, where the fermented concoction rounded out a diet of primarily grains and vegetables. This pickled delight is a star in Silvia's grass-fed and finished Korean BBQ beef lettuce wraps.
BBQ Beef Recipe
What You'll Need:
1 lb thinly sliced beef tenderloin
Marinade for 1 lb beef:
4 cloves of minced garlic
1 small thumb sized piece ginger, minced 2 chopped green onion
2 tbs tamari
1 tbs toasted sesame oil
1/4 cup pineapple or orange juice
1 tbs organic demerara sugar or brown sugar pinch of ground black pepper
1 cup grated carrots and/or cabbage
1/2 cup thinly sliced cucumbers
1 tbs toasted sesame oil
2 tbs rice vinegar
1 tsp salt
1 tsp toasted sesame seeds
1 tsp gochugaru (or chili flakes)
1) Mix all ingredients in a bowl.
2) Place beef in freezer for an hour before using to help make slicing easier. Put marinade ingredients in a bowl and whisk to incorporate. Add beef and let marinate for at least 30 minutes.
3) You can cook the beef over a open flame or alternatively, use a cast iron pan. Cook over high heat for a few minutes until done.
4) To assemble, place a spoonful of beef on a lettuce wrap, top with store bought or house made kimchi and/or carrot slaw. You can serve with a small dollop of seasoned miso paste like we do at Silvia.
Read our feature story on Silvia or check out another one of their tasty recipes....
The Craft and Benefits of Kimchi
Madalyn Warren’s family business, Kimchee Harvest, is growing—kimchi that is.
Bringing a health-supportive twist to culinary education
Aspiring chefs get a health-centric culinary education at the Natural Gourmet Institute in NYC.
New York's Premier Organic Organization
From their annual conferences to policy efforts to resources for farmers and organic certification program, NOFA-NY is the premier organic organization in the region, working to create a sustainable regional food system that is ecologically sound and economically viable for farmers.
Summer Farm Dinners
The term "farm-to-table" is showing up everywhere, with varying levels of credibility, but once place you know you can trust what you're eating it is right on the farm itself. We've rounded up a list of on-farm dinners happening this summer in the Hudson Valley.
A Heritage Food & Drink Special
Jesse Camac, owner of Heritage Food & Drink in Wappingers Falls, offers his deliciously indulgent spin on the sweetheart of fast food. This loaded pork burger, the Pig Mac, is sure to leave you stuffed, satisfied, and ready for a nap.
Find your perfect grill for Summer 2018.
New Italian Restaurant Opens in Kingston
Palizzata, an authentic Northern Italian restaurant opens in Uptown Kingston in May, at the corner of John and Wall Streets.
Local meadery joins the upstate craft beverage market
With locally-crafted alcoholic beverages on the rise in the Hudson Valley, Salt Point Meadery is entering the market with its mead, a honey-based alcoholic drink.
New restaurant opens across from Hunter Mountain
After a long day on the slopes, you’re exhausted, happy, hungry, and searching for the nearest sit-down restaurant. You exit Hunter ski resort and—like a light at the end of the tunnel—an Alpine tavern rises up across other side of the road—Jagerberg Hall.
Since opening right across from Hunter Mountain on February 22, Jagerberg has rapidly become a go-to place for people to kick off their ski boots, order a brew, and sink back in tired contentment. “We get a lot of ski weekenders, people who have weekend houses, locals, and some people visiting from the city who are staying at AirBnBs,” McGalliard says.
As a resident of nearby West Kill, owner Kim McGalliard noticed the need for an eatery within Hunter Mountain’s immediate vicinity. The German-style beer hall is named after its 4,000-foot neighbor—“Jagerberg” is German for Hunter Mountain.
“We went through this whole long process to find the right name, and this seemed to be the one that really worked,” says owner Kim McGalliard. Thus, the concept for an Alpine tavern was born.
Food For Comfort
Jagerberg’s comforting cuisine is a huge part of what keeps skiiers and snowboarders coming back. Chef Christie Flanagan has helped to focus the menu’s German concept. The CIA graduate has worked in the restaurant business for nearly 25 years and founded Napolitano’s Brooklyn Pizza in Providence, Rhode Island. Now, she returns to her home state of New York at Jagerberg Hall.
“She’s done an amazing job of taking the German concept and freshening it up some,” McGalliard says. “With German food, people typically think of heavy, really filling plates. We still giving nice portions, but it’s light and there’s vegetables. Everything is homemade, with exception of rolls.”
The restaurant is still rolling out the entire menu. Recently, they added the Jagerschnitzel, which is a rich and crispy chicken schnitzel with roasted, sauteed mushrooms—served with mashed potatoes and swiss chard.
Other entrees include a wurstz platter, pan seared rainbow trout, and pork schnitzel. Jagerberg also serves savory appetizers like soft pretzels with warm mustard, soleier pickled eggs, and warm raclette cheese.
“I think it’s good comfort food for a lot of people, especially in the colder months,” McGalliard says. “Plus, German food goes really well with beer.”
Benjamin Horn, who ran Smorgasburg Kingston last year and helped open the West Kill Brewing tap room, is Jagerberg Hall’s bar manager. The drink menu features frequently rotating German beers, New York’s own German-style brews, and local favorites like Keegan Ale’s Mother’s Milk. They also serve wine, cider, and signature cocktails.
Jagerberg Hall has an upcoming event that beer lovers will enjoy, a post-Tap NY party, “Tap Takeover.” West Kill Brewing and Sloop Brewing will be onsite pouring at Jagerberg Hall after the event at Hunter Mountain on April 28 from 3 to 10pm. The next morning, the restaurant will host a Brewer’s Brunch from 11am to 3pm. Both events are open to the public.
A Place to Relax
Jagerberg Hall’s interior only adds to its mountainesque vibes. The building blends Alpine structure with modern sensibility. Inside and out, wooden beams, floors, and walls recall a classic mountainside lodge. Historic photos of skiers, hunters, and hikers are hung around the restaurant giving it a rich antique feeling, while the black and white color scheme and simple lighting fixtures give it a modern touch. “The design is clean, not cluttered. People say it’s warm, cozy, and light,” McGalliard says.
The restaurant seats 75 people in its two-floor space. The first level is the beer hall, fresh with long, communal tables and a metal bar top. The tables were crafted by woodworker Clifton Rabuffo and his team at Catskill Custom Homes, who also helped with the building’s overall renovation. The bar’s sleek, zinc countertops were made by Chris Bernard of Metalworks LTD in Kingston.
Upstairs, there is a more private dining area and a deck with outdoor seating. As the restaurant enters its first spring season, outdoor seating will also be available on the ground floor.
Jagerberg Hall is open Thursday through Sunday from 3pm to 10pm. The restaurant is participating in Greene County’s restaurant week, “Dine In Greene,” through April 15. Visit Jagerberg’s website for details on this and more upcoming events.
A Saugerties Institution Gets a New Lease on Life
After a short hiatus the legendary Saugerties bar and restaurant The Dutch Ale House reopens under new ownership, with a renovated space and revamped menu.
Enter for your chance to win a $100 gift card to Kitchen Sink Food & Drink in Beacon, NY!
Josh Rosenmeier, Head Bartender at the Stockade Tavern in Uptown Kingston offers his delicious riff on a Jungle Bird cocktail.
Get Your Fresh Produce Share for the 2018 Season
Find farms that provide CSA near you. CSA, or community-supported agriculture, gives you a share of the crop every week for a pay-upfront price, financially supporting the hard work of local farmers.
Breweries, Cideries, Wineries, and Meaderies—We've Got 'Em All
Breweries and distilleries are seeing success in upstate New York. From beer and cider to wine, spirits, and mead, the craft beverage industry is booming across the Hudson Valley.
Harlem Valley Farm & Food Alliance Welcomes Visitors to Area Farms
Spring is a busy time on every kind of farm. On March 25, meet the farmers and food producers of Harlem Valley in Dutchess County, and follow along as they go through their seasonal activities, from boiling maple syrup to milking dairy cows to caring for baby goats.
A Beloved Kingston Institution Closes its Doors After 12 Years
Saturday, March 24 is the last day for Kingston's cult favorite, Elephant Food & Wine bar. Get Uptown a enjoy your last meal before the show is over.
New Farm-to-Table Restaurant Takes over Former Swiss Chalet
Blue Hill at Stone Barns alum Phil DeFalco has taken over the former Swiss Chalet in the shadows of Hunter Mountain. His "elevated comfort food" uses farm-fresh meat and produce in a spin on traditional family dishes like his grandma's meatballs.
Gardiner cafe serves up delicious local fare for breakfast, brunch, and lunch
Cafe Mio in Gardiner offers a scrumptious farm-to table brunch and lunch options, with generous portions, inventive specials, and a chill vibe that will keep you coming back for more.
Village Tea Room Chef Agnes Devereux Offers Her Spin on an Irish Classic
This Saint Patricks day, ditch the corned be hash and try your hand a less-known but classic Irish dish—cheddar ale soup. Irish-born Agnes Devereux, chef-owner of the Village Tea Room in New Paltz, offers her take on the classic.
Making Silvia's organic grilled flatbread is a great way to spend a snow day
Snowed in or not, Silvia’s organic wood fired flatbread is just what you need on a cold winter day. This fun, easy recipe allows you to put your own spin on the toppings.
Main St. Goodness Cafe is Open for Business
A new bakery is in town. Chatham NY welcomes Main St. Goodness, the home of Pieconic NY, as well as a breakfast and lunch cafe.
A Perfect Dessert for Winter and Fall
Maria Reidelbach's delicious apple cinnamon bread pudding recipe will leave you craving more.
A Look at Catskills Restaurants
Jeff Crane shares his experience dining at Delaware County, NY restaurants.
Enjoy specially-made meals from local eateries.
We've rounded up some of the Hudson Valley's tastiest food events hitting local restaurants in March.
Dine at participating restaurants in March as part of this food extravaganza.
Valley Table's Hudson Valley Restaurant Week will have over 200 restaurants with offering inexpensive meals.
How to Make Your Own Backyard Maple Syrup
Learn the easy steps to tap the maple trees in your backyard and make syrup before the Hudson Valley's 2018 sugaring season ends!
The author of Back Pocket Pasta dishes up an easy, delicious recipe
This pasta plate is an easy-to-make, Italian-American classic, and the recipe makes enough for the whole family. Chef and cookbook writer Colu Henry crafted the dish as part of her cookbook Back Pocket Pasta: Inspired Dinners to Cook on the Fly. Her advice? This dish is best served with caesar salad, garlic bread, and Chianti. Cue the Sinatra.
Smoky Garganelli alla Vodka Recipe
¾ pound garganelli or penne
2 tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, chopped
4 ounces ’nduja
¾ cup vodka
One 28-ounce can crushed San Marzano tomatoes
Freshly ground black pepper
¾ cup heavy cream
¼ cup grated Grana Padano or Parmesan cheese, plus more for serving
2 tablespoons roughly chopped fresh oregano
2 tablespoons roughly chopped flat-leaf Italian parsley
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the ’nduja (if using) and cook, stirring until it begins to melt, about 2 minutes.
Add the vodka to skillet and cook for 2 minutes more to reduce by half. Stir in the tomatoes and simmer for 10 minutes. Season with salt and pepper. Reduce the heat to low, stir in the cream, and cook 1 minute more.
Add the pasta and grated cheese directly to the skillet and toss to coat.
Plate in bowls and top with the oregano and parsley. Top with additional cheese and salt and pepper, if desired.
This recipe was originally printed by Clarkson Potter in Back Pocket Pasta, and is reprinted here with permission.
Read our profile of Colu Henry on Upstater.com....
Accord farm-to-pint brewery now serving beer at Arrowood Outpost
Head to New Paltz to get your fix of Arrowood Farms beers. In January the Accord-based farm brewery opened Arrowood Outpost, a cozy second taproom in New Paltz.
Add some crunch to your dinner with this scrumptious balsamic glazed onion recipe from Maria Reidelbach.
Stockade's mixologist leads a chocolate mixed drink workshop
Paul Maloney of Kingston's beloved Stockade Tavern will lead a Lovers Cocktail class at Bluecashew on February 14, mixing chocolate and alcohol for an indulgent and fun Valentine's Day date night.
Plan your fancy February 14 date night at a local restaurant
Trying to plan Valentine's Day? We've picked out five of the Hudson Valley's best restaurants that are planning delicious prix fixe dinners for a romantic night on the town.
We've scoured the Hudson Valley for the best budget-friendly bites, including tacos, pierogies, falafels, and soul food.
Pennings Farm in Warwick hosts a farm market and recently opened its own cidery in the Hudson Valley.
Maple-Braised Pork Belly
2 pounds pastured pork belly, skin on
1 tablespoon coffee beans
4 allspice berries
1 star anise pod
1 tablespoon black peppercorns
¼ cup kosher or sea salt
1 dried red chili, stem and seeds removed (arbol, ancho, or cereza)
2.5 gallons of maple sap
1 onion, halved
2 carrots, peeled and quartered lengthwise
1 celery stalk, quartered lengthwise
1 whole dried red chili (arbol, ancho, or cereza)
Grind all the spices together. Rub the pork all over with the spice rub and refrigerate it, covered, overnight. Reduce 2.5 gallons of maple sap down to half a gallon. Rinse the rub off the belly and pat dry. Hot-smoke the meat for an hour, then put the meat in a deep ovenproof pan large enough to hold it laying flat. Pour in reduced sap, add onion, carrot, celery, and chili, and bring to a simmer, then cover and move to a 200˚F oven for four hours. (Omit the smoking if you don't have a smoker, or grill it over indirect heat.)
Remove the meat from the pan carefully, since it will be very tender, and put it on a cutting board skin side up. Remove the skin and save it for cooking beans. Strain the vegetables out of the sap and discard them. Return the sap to the pan over high heat and reduce it to syrup. Watch it carefully as it reduces, since it can burn easily once it gets thick. Cut the belly into pieces about two inches square, and brown each square in a pan before serving. Place each piece on parsnip purée and glaze with some of the syrup. Garnish with wild garlic chives.
A New Chef and a New Chapter for The Amsterdam
In January 2018, we profiled three new Hudson Valley restaurants that underwent extensive renovations before opening their doors. Read about The Amsterdam in Rhinebeck.
Union Grove Distillery in Delaware County is one of the Catskill's leading producers of craft spirits.
A Historic Woodstock Establishment is Reborn
InJanuary 2018, we profiled three new Hudson Valley restaurants that underwent extensive renovations before opening their doors. Read about Silvia in Woodstock.
In January 2018, we profiled three new Hudson Valley restaurants that underwent extensive renovations before opening their doors. Read about Heritage Food & Drink in Wappingers Falls.