Page 45 - Valley Table - September/Novemebr 2024

Sandra Marinelli
Chef/Owner, Brooklyn Organic Kitchen,
Mahopac
This 50-seat
full-service
organic
café serves
a 50-50 ratio
of traditional
and vegan dishes, everything from pastries to salads, entrées, and sandwiches. Most items are gluten-free with a large variety of dairy-free options.
❘PANTRY MUST Tamari
How do you use it? “This gluten- free, low-sodium gem is versatile, has a long shelf life, and adds a burst of umami flavor to dishes.
I also love it because it’s packed with nutrients and probiotics, so it not only enhances the taste of our organic creations but also supports gut health. I use it with so many items, from sesame ginger salmon to stir-fried quinoa with crispy tofu to vegan seitan chicken cutlet.”
Luke Hill
Executive Chef, The Vintage at The Millbrook Inn, Millbrook
Surrounded by family farms,
this restaurant takes its
location to heart, relying on
a hyper-local, farm-to-table
philosophy. The result is
elevated, but not fussy, American
cuisine complemented by local
award-winning spirits and liquors. The restaurant is located in the boutique Millbrook Inn.
Ralph Bello
Executive Chef, Primo Waterfront, Newburgh
Nestled
on the
Newburgh
waterfront,
Primo,
with an
open kitchen
and pops of blue, is designed to transport you to the Amalfi Coast. That means a menu bursting with the flavors of the Mediterranean, such as torched salmon, grilled octopus, brick chicken, and sweet sausage gnocchi. There’s a sizeable outdoor patio with sweeping views of the Hudson along with floor-to-ceiling windows for that year-round alfresco vibe.
❘PANTRY MUST Colatura
How do you use it? ”It’s basically an anchovy extract or an Italian fish sauce. I use it for our Rosso Forte dressing and our Caesar Nero dressing. It adds a little bit extra umami similar to an Asian fish sauce to enhance the flavor.”
❘
PANTRY MUST
Fresh garlic and vanilla bean
How do you use it? “For the garlic, we slow roast it, poach it in olive oil, and use it raw as a layer in many of our dishes. It’s also always front and center in
our pasta special in some way. Fresh vanilla bean is also one of our constants: It goes into our morning scones, our sourdough pancakes, and is used in our whipped cream as it imparts a flavor profile that allows us to use less sugar, which I love.”
PHOTOS (CLOCKWISE FROM LEFT) COURTESY OF RESPECTIVE COMPANIES; VANILLA BEAN BY DIANA TALIUN/ADOBE STOCK; GARLIC BY KITSANANAN KUNA/ADOBE STOCK; COURTESY OF RESPECTIVE CHEFS
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