Back by popular demand (and in case you missed it during its Beacon premiere), Francesco Mastalia's photographic collection, "Organic: Farmers & Chefs of the Hudson Valley," will display at The Moviehouse Studio Gallery in Millerton from April through July.
An opening reception is scheduled for Saturday, April 12 from 4:30-7:00 p.m. The reception is open to the public and will include a tasting of locally-produced artisanal food and select Hudson Valley wines.
Using an antique large-format camera and historic wet-plate collodion process, Mastalia documented, in images and words, more than 100 Hudson Valley farmers and chefs. The project, previewed in Valley Table 61, will be published in book form later this year.
The current exhibition features 36 images of Hudson Valley farmers and chefs, each with a personal narrative by the subject on what it means to grow and live organically and sustainably.
Feast and Forage with Issue 65!
The spring issue of The Valley Table is now available. Come along as we explore the Hudson Valley and prepare for Hudson Valley Restaurant Week!
Abby Luby guides us on a tour of Ronnybrook Farm's family dairy farm and meets a few cows (with names!) along the way, while Tracy Frisch spends some time at the intentional communities of Columbia County's Camphill movement.
In "Eating by the Season," contributor Christine Gritmon forages for morel mushrooms and outlines three delicious recipes for when you finally track down some of spring's little miracles. Steven Kolpan argues the case for a Hudson Valley signature grape in "By the Glass," while Keith Stewart proposes a soil test to increase the productivity of your backyard garden.
Check out the best of Hudson Valley cheese with Toni Senecal. Get the inside scoop on the region's newest restaurants and find out about the Hudson Valley's latest "Good Stuff." It's all here, and more, in the spring issue of The Valley Table.
HVRW Exclusive Recipes
In advance of spring Hudson Valley Restaurant Week, some of the region's best chefs are dishing out recipes for their favorites, including mouthwatering entrees, delicious desserts, unique side dishes and party-friendly appetizers.
New recipes will be added on a frequent basis, so check back for the latest additions to the Spring Restaurant Week recipe list.