Page 6 - Valley Table - Spring 2023

Contents
4 TheValleyTable | March—May2023
NUMBER 101 MARCH 2023–MAY 2023
11
For Starters
Why tinned fish is suddenly trendy; how to eat and drink your way through Warwick; a couple who breathed new life into a Croton Falls bottle shop; the local brand leading the plant-based pasta movement; a delicious way to eat the rainbow; a traveling bar that serves fun cocktails in the Catskills; and more.
20
Table Talk
Woodstock welcomes a Dominican eatery; a “Chopped” champ opens an Asian bistro in Sparkill; two high-profile New Paltz grads add a piano bar and great food to Main Street’s nightlife; a restaurant veteran brings authentic French cuisine to Pine Plains; and a round-up of the Valley’s latest culinary news.
28
Let’s Do Brunch
From crafty cocktails to inventive egg dishes, these seven restaurants across the region go all-out for our favorite midday meal.
34
Party Time
We spoke to expert caterer Agnes Devereux for tips on hosting the best fete to celebrate the graduate in your life.
36
Hudson Valley Restaurant Week
It’s back! For two weeks, take advantage of prix-fixe meals at our region’s premier eateries.
47
What’s Cooking
Whip up four light recipes with help from cookbook author Colu Henry. And, get your fill of produce at these 90+ CSAs.
56
Last Call
Save room for dessert—these no-bake custards from Claire Saffitz are a taste of spring.
Cover photo courtesy of Millstream \ Shale Hill Hospitality Group
PHOTOS (CLOCKWISE FROM TOP) COURTESY OF ABRAMS BOOKS; BY MATT PETRICONE; BENJAMIN ALLEN AT HUDVALLEY PHOTO (@HUDVALLEYPHOTO)