Fiddles, orrechiette, ramps and hazelnuts from our Seasonal Chef

Fiddles, orrechiette, ramps and hazelnuts from our Seasonal Chef

The Gingered Apple Sparkler ~ Lemon Vodka, Ginger Liqueur, Bitters, Sour Apple and Ginger-Ale ~ served up by Andrew Barrett at Hudson House of Nyack

The Gingered Apple Sparkler ~ Lemon Vodka, Ginger Liqueur, Bitters, Sour Apple and Ginger-Ale ~ served up by Andrew Barrett at Hudson House of Nyack

Housemade pâté de campagne (French country pâté) from chef Laurent Ceron at Tagine in Croton-on-Hudson.

Housemade pâté de campagne (French country pâté) from chef Laurent Ceron at Tagine in Croton-on-Hudson.

Handmade lamb ravioli prepared by sous chef Genco Luca (with a little help from prep cook Patrice Costa) at Harvest on Hudson in Hastings

Handmade lamb ravioli prepared by sous chef Genco Luca (with a little help from prep cook Patrice Costa) at Harvest on Hudson in Hastings

Chef Jeff Kaufman wrangling a tilefish for a dinner special served with  tapioca risotto, laughing bird sustainably raised shrimp and fennel confit at Hudson House of Nyack

Chef Jeff Kaufman wrangling a tilefish for a dinner special served with tapioca risotto, laughing bird sustainably raised shrimp and fennel confit at Hudson House of Nyack

Pumpkin ale brined, dry rubbed, maple smoked Berkshire pulled pork with housemade Bourb-BQ sauce on a soft brioche roll (will be served with a side of Asian slaw) on the menu at Dish in Mahopac from owner Eileen Zidi

Pumpkin ale brined, dry rubbed, maple smoked Berkshire pulled pork with housemade Bourb-BQ sauce on a soft brioche roll (will be served with a side of Asian slaw) on the menu at Dish in Mahopac from owner Eileen Zidi

Eileen Zidi, owner of Dish in Mahopac, says these maple smoked Berkshire port butts are smokelicious (and they have 10 more hours to go!).  Keeping it local, the wood used in the pit was part of a 200 year old maple tree that came down on the property of Peter Pratt’s Inn.

Eileen Zidi, owner of Dish in Mahopac, says these maple smoked Berkshire port butts are smokelicious (and they have 10 more hours to go!). Keeping it local, the wood used in the pit was part of a 200 year old maple tree that came down on the property of Peter Pratt’s Inn.

Corporate executive chef Vincent Barcelona of Harvest on Hudson and guitar legend Les Paul

Corporate executive chef Vincent Barcelona of Harvest on Hudson and guitar legend Les Paul

Halibut-Watermelon Ceviche on chef de cuisine Hector Coronel’s menu at Cafe of Love in Mt. Kisco from owner Leslie Lampert

Halibut-Watermelon Ceviche on chef de cuisine Hector Coronel’s menu at Cafe of Love in Mt. Kisco from owner Leslie Lampert

Behind the scenes at Harvest on Hudson with chef Sal Sprufero turning 11 thousand pounds fresh tomatoes into sauce.

Behind the scenes at Harvest on Hudson with chef Sal Sprufero turning 11 thousand pounds fresh tomatoes into sauce.

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