Hudson Valley Bounty’s “A Taste Of”, in its 6th year, is happening this Monday, August 4 from 5 to 8 p.m. at the Columbia County Fairgrounds in Chatham. This event is an epicurean journey through the heartland of the Hudson Valley farmlands in Columbia County and the fringes of the Berkshires. It’s an event when chefs pair with farmers to bring the best of the best in locally-sourced foods for the community to sample and savor.
“A Taste Of" has become so popular in educating the community about preserving our farms and purchasing local products that it has attracted several new participants to this year’s event. As a result of the interaction between farms, food producers and restaurants in the Berkshires and the Hudson Valley, two new venues from the Berkshires will be serving up their delicacies this year.
Madeleine’s Patisserie & Café in Pittsfield, Massachusetts is a warm, inviting café reminiscent of the small cafés found in Europe. Owner/Pastry Chef, Ashley Summers, winner of Food Network's “Sweet Genius” 2012 competition, is a graduate of New England Culinary Institute and formerly was Corporate Pastry Chef for Richard Sandoval Restaurants. She opened Madeleine’s Patisserie in 2013. With two baking periods daily there is always something fresh out of the oven: from hand-rolled croissants, muffins and breakfast pastries to chicken pot pie, focaccia pizza and quiche. At “A Taste Of,” Madeleine’s will be serving sweet and savory croissants and puff pastry.
No. Six Depot, Roastery & Café in Stockbridge, Massachusetts is co-owned by Argentinian, Flavio Lichtenthal, roaster, and Lisa Landry, tea importer. No. Six Depot has a microshop with all local products and a café where art openings, film screenings and live music and dance performances are held. No. Six Depot will be offering many different blends of hot and cold brew blends at the event.
Lichtenthal was a singer/songwriter who became a chef and evolved into farming. Coffee roasting became the natural outcome of his love for cooking and his love of music. He approaches roasting like cooking using intuition, eyes, smell and ears; he approaches blending beans like mixing music.
Landry’s love of tea began in India in the beautiful tea gardens in the foothills of the Himalayas and humble roadside tea houses. It grew in Turkey where tea, served in lovely tulip glasses, is seemingly everywhere, from taxi stands to impossibly small tables in doorways and gardens dedicated to tea and backgammon.
New Hudson Valley participants that will be bringing savory tastes to guests are:
Dutch’s Spirits Distillery at Harvest Homestead Farm, Pine Plains, is a craft distillery scheduled to open in late fall 2014. The distillery will include a farm-to-table style restaurant and bar, a distillery store and private function space. The distillery was formerly a bootlegging operation during the Prohibition Era and many of its artifacts will be exhibited in a small museum housed in an underground bunker.
The restaurant’s Executive Chef is Sara Lukasiewicz, a Culinary Institute of America graduate and a 2012 James Beard “Rising Star” finalist. She is currently planning her grand presentation for the event.
Our Daily Bread/Deli (ODB) in Chatham is a café/bakery serving artisanal foods with a Mediterranean influence. ODB serves Kosher and vegetarian items and has a gluten-free bakery. The deli will be pairing with Northwind Farms who is donating turkey. General Manager Brian Kaywork will be making Turkey & Summer Vegetable “Tabbouleh” with squash, corn, beans, herbs and sumac sour cream.
Hudson Food Studio in Hudson has an Asian influenced menu and partners with Letterbox Farm Collective for its products. Letterbox Farm Collective, which raises ¬¬vegetables, herbs, bees, and barley on shared land, and Northwind Farms for all natural poultry, turkey, duck, rabbit, guinea hen, quail goat and pasture raised pork and beef.
Chaseholm Farm Creamery/Amazing Real Live Cheese in Pine Plains is a maker of small batch artisanal cheeses mostly in the French tradition. Owned by Rory Chase, his cow’s milk cheeses include camembert, boursin and tomme-style cheeses and the Latin queso blanco. Chaseholm will present an assortment of the artisanal cheeses.
Sundog Solar Cider - Many of Sundog Solar’s clients are local farms, including many apple farms, which used our solar electric systems to provide energy for their farming operations. In its work with farms and farmers, it was realized the tremendous resource of not just apple farms in the Hudson Valley but also many cold storage facilities that could keep apples fresh throughout the year. As an advocate for sustainable living and an amateur brewer for over 40 years, founder Jody Rael began to explore the idea of making small batch, hand crafted artisanal hard cider in 2009. From these rather diverse disciplines of manufacturing, renewable energy and brewing, Sundog Cider was formally licensed in 2013.
On the outskirts of the Hudson Valley is Mallozi’s of Albany – Chris Scirico, Chef AJ and the Mallozi family will be serving a Roasted Beet Salad with Strawberry Goat Cheese and White Balsamic Vinaigrette. Chris’ extensive culinary experience evolved from his passion and creativity for unique uses of farm-to-table ingredients.
The mission of Hudson Valley Bounty, a program of the Hudson Valley Agribusiness Development Corporation (HVADC), is to educate the community about the preservation of local farms through the purchase and use of local and regional sustainable foods and products throughout the entire Hudson Valley. Advance purchase of tickets is recommended due to limited space. Tickets are $75 for adults, $50 for HVB members and $25 for children (12 and under) and can be purchased online at Hudson Valley Bounty or at the door.
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