Events Around The Valley Canal House Anniversary Depuy Canal House, High Falls This summer marks the 40th year that chef/owner John Novi has been wowing diners from across the country at the Depuy Canal House in Stone Ridge. You can join the celebration starting Saturday, June 13, for an open house and tours (11am-3pm) and stay for lunch or dinner (11am-10pm). For $19.69 you can enjoy Professor Louie and the Crowmatrix Dance Band (8pm-midnight) and then raise a commemorative toast at midnight. On Sunday, June 14, stop in for a BBQ (11am-4pm), with live music and a special ceremony featuring Congressman Maurice Hinchey. ($35 admission for all Sunday activities) More info at: (845) 687-7700; www.depuycanalhouse.net
Stone Ridge Orchard, Stone Ridge Right
up the road from the Canal House, Stone Ridge Orchard has paired up
with Stone Ridge Wine & Spirits to present the annual benefit for
the Rondout Valley Growers Association on June 27. The dinner and wine
tasting start at 6pm at the orchard and will feature New York State
wines paired with culinary delights created by local chefs. Live music,
a raffle and silent auction, too. Proceeds benefit RVGA’s marketing
efforts. General admission $80; discounts for members. More info at:
(845) 704-7230; carrie@eventsthatmatter.net; www.rondoutvalleygrowers.org Tasting Local at Equus Equus at Castle on the Hudson, Tarrytown Now
that the crops are coming in, Equus, the restaurant at the Castle on
the Hudson in Tarrytown, will feature a weekly Hudson Valley Harvest
and Chef’s Table every Wednesday during the summer. The family style
meal will be served in the garden (weather permitting) and will feature
local produce, fruits, dairy, meat and poultry, paired with two wines.
$65 per person. More info at: (914) 524-6379; www.castleonthehudson.com
For a different kind of tasting event, try the annual “Around the World in 80 Wines” on Saturday and Sunday, June 20 and 21. Each winery along the Shawangunk Wine Trail will represent a different country and each will present the best of that country’s food, paired with wines from the trail’s wineries. Advance tickets are $25 ($35 at the door if there’s still room). More info at: www.shawangunkwinetrail.com From The Farms The Phillies Bridge Farm Project,
near New Paltz, will hold its annual Spring Festival on Saturday, June
13. The fun day includes tours of the farm, children’s activities,
nature walks and more. As part of the festival, participants in the
Spring Herbs, Wild Edibles and Wood-Fired Pizza workshop will gather
herbs and use them to make pizzas with organic flour in the farm’s new
cob oven. More info at: www.philliesbridge.org
Events
on Saturday include the Sleepy Hollow Arts Festival and Field Day;
Sleepy Hollow Lighthouse tours; entertainment along the waterfront in
Yonkers and Irvington; live music at the Tarrytown waterfront in the
evening and fireworks at 9pm. Rockland County & Westchester County Ships arrive in Haverstraw, Croton and Ossining by 11am for midday celebration. West Point will greet the fleet with a 16-cannon salute. Dutchess County June 11 River Day Celebration begins in Saugerties at 4pm. June 12 Other Quadricentennial Events Annual Greek Festival June 4 - June 7 Artisans,
vendors, performers and Orange County Choppers throughout the day at
the Newburgh waterfront area and vicinity. More info at: (845)
569-8090; www.newburgh-ny.com June 13 Suffern Street Fair June 14 More info at: www.suffernchamberofcommerce.org June 20, 1-4pm Annual outdoor fundraiser for the Beacon Community Center. More info at: (845) 831-6180; www.beaconcommunitycenter.org Seasonal Recipe of the Month Here's
a bright summer recipe that uses fresh vegetables at their peak. If you
don't grow them yourself, you can find the ingredients at any Farmers'
Market (click here for a farmers' market near you). Panzanella with Roasted Red Pepper Vinaigrette 4 slices of Naples bread, cubed
1. Toast bread cubes until golden brown. Vinaigrette Ingredients 2 red peppers, roasted, skin and seeds removed Vinaigrette Method 1.
Place roasted peppers, vinegar and mustard in a blender. Slowly pour in
olive oil in a steady stream and blend until incorporated. Serve cold to room temperature. This Newsletter is brought to you by The Valley Table, The Magazine of Hudson Valley Farms, Food and Cuisine. Pick up the latest issue of The Valley Table at a restaurant, wine shop, or gourmet food store near you. Need a foodie fix right now? At www.valleytable.com, you can find a CSA or farm market, check out events, read feature stories, search our extensive recipe archives and much more. If you have a comment, great food experience or idea you'd like to share, email us at info@valleytable.com |
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