Farm2Chef'sTable

Plan Bee Farm Brewery

What do bees and breweries have in common? The quick answer is Plan Bee Farm Brewery. A better answer is detailed in this article. Tucked in the corner of Poughkeepsie on a 25-acre farm, Plan Bee is an authentic farm brewery on a mission to shrink the radius from which they source ingredients to produce…

Hudson Valley Distillers

By: Nicholas Leiss September 27, 2021September 27, 2021

DistilleryApplejack, Bottled Cocktails, Bourbon Whiskey, Gin, Grains, Rye Whiskey, VodkaLeave a Comment

With a name like Hudson Valley Distillers, you know they are all about sourcing ingredients for their spirits from the bountiful Hudson Valley. The owners, Chris and Jennifer Moyer, have a mission to create uncommon yet approachable “farm-to-bottle” spirits using local ingredients from farms within walking distance of the distillery. There’s something special about this…

Crispy Pork Belly with Peas, Carrots & Ginger Spring Onion Sauce

By: Nicholas Leiss September 12, 2021

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Crispy pork belly, what else is there to say? It’s the perfect balance of porkiness, juiciness and crispiness. I love making pork belly because you can cook it low and slow. That means you can set it, forget it and enjoy your day. What says springtime more than peas and carrots? As a kid, I…

Strawberry Gazpacho with Balsamic, Basil, Black Pepper, Olive Oil Croutons & Guanciale

Gazpacho. To many of us, gazpacho means tomatoes, which is true. But, why should we wait until deep in the middle of summer to enjoy a gazpacho, especially when we have strawberries popping up at the farmers market? The classic-but-uncommon pairing of strawberries and balsamic is one of my favorite things to eat in late…

Taconic Distillery

By: Nicholas Leiss June 14, 2021

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As you drive through the rolling hills of Stanfordville, you’ll come across a hidden gem called Taconic Distillery. A giant red barn-style building draws you in with a foxhound painted on the side that appears to jut up from the fields that surround it. You know you’re somewhere special when you see it. The people…

Fish & Chips with Summer Herb Tartar Sauce

By: Nicholas Leiss June 11, 2021

Fish & Chips, Sauces, Tartar SauceBeer Batter, Crispy, Fish, Fish & Chips, Fluke, Fried Food, FriesLeave a Comment

What’s golden brown and delicious? Fish and chips. There’s no better fish you can use for fish and chips than fluke. Fluke offers a subtle, sweet flavor with tiny flakes as you crack through the crispy batter. One of my simplest tricks to enhance fluke’s flavor and golden color is to add Vadouvan curry. In…

Salad of Cucumbers, Smoked Trout, Nasturtium & Buttermilk Dill Dressing

This salad harkens back to meals around the dinner table with my mother. Growing up, we used to eat cucumber salad tossed with sour cream, vinegar and sliced onion. It was simple and delicious, especially when the cucumbers were in season, which only happens once a year. I’ve added garlic pickle and dill pickle to…

Smoked Trout

By: Nicholas Leiss May 31, 2021

FishFish, Preserved, Smoked, Trout1 Comment

Trout Season is a spring ritual in the Hudson Valley. What better way to enjoy trout, than to try your hand at smoking it and preserving it for later? This recipe is great with a salad of cucumbers, but it is versatile, so you can even add it to a bagel with cream cheese or…

Coppersea Distilling

By: Nicholas Leiss March 21, 2021March 29, 2021

Bourbon, Distillery, RyeBourbon, Distillery, Empire Rye, Grains, Heritage Methods, Hudson Valley, Malt, Mash, Rye Whiskey, Terroir, WhiskeyLeave a Comment

Whiskey with providence…or simply, terroir. Nestled away in the cradle of Bonticou Crag, Coppersea Distilling is whiskey with providence. Their heritage method distilling process captures the essence of the Hudson Valley in a bottle. Chief Distiller and Blender, Christopher Briar Williams, uses heritage methods to craft the spirits at Coppersea Distilling. The result is a…

Slowly Roasted Peppercorn Crusted Short Rib with Olive Oil Marinated Blue Cheese & Broccoli Rabe

By: Nicholas Leiss January 7, 2021

broccoli rabe, Cheese, Ewe's Bleu, Peppercorns, Short RibsLeave a Comment

Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…