Dutchess Magazine July August

In the HILLS

Editor’s Letter

WHAT NEVER CEASES

TO AMAZE ME is how much variety exists within these Dutchess County borders. In Beacon, we explore the art of the tintype, share a bagel with Bagelish owner Beth, and linger over dinner at Wild Kitchen & Bar before settling in at the beautiful Round House Hotel. We then travel east toward Millbrook, where the landscape exhales entirely: rolling hills, horse farms, and the kind of countryside that makes you want to stay. We get a glimpse into the Millbrook Horse Trials, the always-inspiring Play for Pink Millbrook, and marvel at the stunning new garden store at Creel & Gow. We also recap our delicious dinner with cookbook author Colu Henry at Stonewood Farm.

In Rhinebeck, we learn more about the Southlands Foundation and the horse camps running there this summer. We find summer on a plate at GIGI’s, where chef Laura shares a recipe that captures the season beautifully. We sit down with veterinarian Dr. William Bradley, whose memoir is as compelling as the world he writes about. The gardens have our full attention as well: Jean-Marc Flack’s involved landscape project for a family that loves to entertain is stunning.

In Millerton, artist Alexis England invites us into her creative, animal-loving haven, and we head to Pawling to meet some of the business owners making their mark there.

As the country marks its 250th anniversary this summer, we round up the best events and things to do. Dutchess County has never given us more to celebrate.

Mary Beth Lawlor Publisher and Editor-in-Chief

DUTCHESS

Contents / Summer / 2026

From Runway to Roots

After 30 years running a multinational fashion agency, Jean-Marc Flack traded boardrooms for botanical gardens—and never looked back. At a sweeping hilltop property outside Rhinebeck, the landscape designer reveals what six years, a green roof garden, and a Baroque soundtrack can do for a piece of land.

15 A GARDENER’S DREAM

At Millbrook’s new garden shop addition at Creel & Gow, a British sensibility is quietly reshaping how the area thinks about what belongs in a garden.

By Tara Kelly

22

HORSES & HISTORY

A 300-year-old Rhinebeck estate, saved by one woman’s quiet determination, endures as a conservation treasure and equestrian destination for all ages.

By Beth Wishden

50

ART IS LIFE

Before she became one of Dutchess County’s most sought-after animal portraitists, Alexis England was singing R&B with Mavis Staples and Stevie Wonder. The barn studio came later.

By Tara Kelly

ON THE COVER / Alexis England and Scott Small / Photo by RANA FAURE

THE RE INSTITUTE

DUTCHESS

Mary Beth Lawlor

on an American table 250 years ago

Garden at Creel & Gow, Laura Pensiero at Gigi’s, Millbrook Horse Trials, Bagel-ish, Southlands Foundation, Beacon Tintype, Pawling, Dr. William Bradley writes, Play for Pink Millbrook

Fashion executive turned landscape designer transforms a Rhinebeck hilltop property

A former singer puts down roots in Millerton where she expresses herself as a talented painter

The Wild Kitchen & Bar, a relative newbie on Beacon’s Main Street

Work by William PK Carter for Gallery 40’s Collage Exhibit ‘Bits and Pieces’

Who WE ARE

HILLARY BROWN writer

Hillary Brown is an equestrian, gardener, and freelance writer who has held editorial roles at Hearst Magazines, Schumacher, and Annie Selke. In this issue, she talks with equine vet Dr. William Bradley about life with horses and the remarkable story at the heart of his debut memoir.

WENDY CARLSON writer

Wendy Carlson lists many ways to celebrate America’s 250th anniversary in Dutchess County—from lectures, re-enactment performances, and tours of Revolutionary-era places. Though no battles were fought in Dutchess, the county is steeped in Revolutionary history.

LAMBETH HOCHWALD writer

Lambeth Hochwald is a freelance journalist who loves writing about local businesses. In this issue, she heads to Beacon for the scoop on Bagel-ish, owned by Beth George, and The Wild Kitchen & Bar, a newbie on Main Street dishing out unique eats, drinks, and a sweet spot for outdoor dining this summer.

TARA KELLY writer

In this issue, Tara Kelly indulges her love of all things garden-related with a visit to Garden at Creel & Gow in Millbrook, spends time with artist and pet portraitist, Alexis England, at her charming farm in Millerton, explores Hill Station, a many-layered garden in Rhinebeck, and gets ready to watch the annual Millbrook Horse Trials in July.

JIATONG LU photographer

Jiatong Lu (Zoe) is a Dutchess County–based artist and photographer focusing on portraiture and storytelling. Her work has been featured in TIME, and has received national and international awards. In this issue, she photographs Bagel-ish, Creel & Gow, and The Wild Kitchen & Bar.

JAMES SALOMON writer

James is also our director of business partnerships & cultural contributor. Dukes & Dutchesses is his new column. He is publishing a book called DayDreams in conjunction with LongHouse Reserve in East Hampton, NY, which will be out in August. In this issue, he visits Pawling, where he meets with some interesting business owners.

DUTCHESS

Summer 2026

MARY BETH LAWLOR

Publisher / Editor-in-Chief

DEBORAH HAYN

Creative Director

VANESSA HAMMOND Operations Manager

ZANDRIA OLIVER Production Assistant

ALEXANDRA MAZZA Editorial Assistant

JAMES SALOMON

Director of Business Partnerships & Culture Contributor

GEORGIA LOPRESTI Event Manager

Contributing Writers

Hillary Brown, Wendy Carlson, Lambeth Hochwald, Tara Kelly, Alexandra Mazza, James Salomon

Contributing Photographers

Sabrina Eberhard, Rana Faure, Ryan Lavine, Jiatong Lu, Jason Schmidt, John Verner Sales

james@dutchessmagazine.com 860-931-7787

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feedback

“Another engaging and wonderful portrait on the cover—of Highland cattle no less! Christopher Stella continues to amaze with his insightful and gracefully written prose....” [The Farm Issue 2026]

—Cynthia Hochswender

MILLBROOK BEEF & DAIRY

“Love this!!! Amazing farm and people and products!!” [“Love at First Farm,” The Farm Issue 2026] —@sixdutchessfarm

YOUNG HUH

“Thrilled to be featured by Dutchess Magazine!!” [“At Home with Young Huh,” The Farm Issue 2026] —@younghuh

“SIMPLY DREAMY.”

[“At Home with Young Huh,” The Farm Issue 2026] —@mrpsplacecards

SIX DUTCHESS FARM

“Thank you so much for profiling our farm and the magic of local, seasonal flowers! Honored to be included in the Farm issue!” [“Hothouse Flowers Get a Jump on Spring,” The Farm Issue 2026] —@sixdutchessfarm

“So well deserved! A beautiful feature!” [“Hothouse Flowers Get a Jump on Spring,” The Farm Issue 2026] —@pretty.parables

ELK RAVINE FARM

“Jim Archer, Kathy, and all of their farm animals are wonderful preservationists!” [“Healing Nature: Elk Ravine Restores Places and People,” The Farm Issue 2026] —@al.leycat13

“I love following Elk Ravine Farm. Great to hear about all the animals, and how you care for and work with them.” [“Healing Nature: Elk Ravine Restores Places and People,” The Farm Issue 2026] —@marycalexander

DASHING STAR FARM

“Lynn is a dynamo! She creates magic with her sheep’s wool.” [“The Accidental Sheep Farmers of Dashing Star Farm,” The Farm Issue 2026] —@catskillmerino

“Heading Out” • 20½" x 24½" • Oil on Masonite

Looking Back

What Was for Dinner?

A Look at What Landed on the Table in Dutchess County 250 Years Ago

BY ALEXANDRA MAZZA

IN THE SUMMER OF 1776, as ink dried on the Declaration of Independence in Philadelphia and the young nation fought for its survival, the farm families of Dutchess County were doing what they did every night: pulling a cast-iron pot from the hearth and ladling out dinner.

In the warm months, the meal was lighter and brighter than its winter counterpart. The brine barrel in the cellar stayed sealed, and the table filled with what the garden, the river, and the woods could provide. A summer supper might begin with fresh greens, peas, and new beets from the kitchen garden, alongside a piece of beef or pork too tender to bother salting. Shad and sturgeon from the Hudson, eels, and the occasional partridge or

rabbit from the surrounding fields rounded out the plate.

Salt meat still anchored the colonial diet, a cornerstone of tavern, military, and mercantile cooking in the days before refrigeration. But summer offered a brief, welcome reprieve. “A tavern or a large farm

family might have a brine barrel in the cellar in which salt beef was kept for weeks.” In June, July, and August, that barrel could rest.

In Dutchess County, wheat was central to the local economy and identity. The soils were well suited to grain, making Dutchess one of the great wheat-producing counties of colonial America, part of what was sometimes called the breadbasket of the colonies. A farm family in Rhinebeck, Beekman, or Fishkill would have eaten wheat bread far more often than the cornmeal staples of New England.

In 1776, Dutchess was a vital provisioner of the Continental Army, and Fishkill, home to one of the largest Continental supply depots,

played a direct role in feeding the war effort. The same salt beef and flour that fueled soldiers on the march fed the families who sent them off.

Breakfast was simpler, bread and milk or a porridge sweetened with molasses, which was far more common than sugar in colonial households. In Dutch households, koekjes or waffles might appear as a treat, traditions carried from Holland that quietly shaped American baking. The midday meal was the largest of the day, and supper was light. Summer brought fresh garden vegetables, wild berries, shad from the Hudson, and game from the surrounding fields.

Though their stories are often overlooked, these laborers helped cultivate the landscapes of Dutchess County. Their hard work supported the farms, gardens, and rural communities that continue to shape the region today.

Kitchen Gardens Most families kept a garden close to home. Dutch households planted cabbage for koolsla, onions, carrots, and parsnips, while English families leaned on familiar herbs. These plots supplied food, seasonings, and medicine.

Preservation Before refrigeration, salting, pickling, smoking, and drying kept food edible year-round. Hudson shad and sturgeon were salted during spring runs alongside brined meat, pickled fruits, eggs, and seafood.

Drinks Meals were washed down with homebrewed cider, small beer, and applejack from local orchards. Dutch settlers brewed strong beer in the European tradition, since water alone was rarely trusted.

The Hearth The hearth was the heart of the home, used for warmth, light, and nearly every meal. All cooking happened over an open fire. Dutch homes often had a wide jambless hearth from Europe.

Sweets Sweets appeared on special occasions, from maple sugar or molasses. Dutch families baked koekjes, the root of our word “cookie,” olykoeks, an early doughnut, and waffles.

Wheat Country Dutchess was one of the great wheat-producing counties of colonial America, part of the breadbasket of the colonies. Wheat bread was far more common here than cornmeal.

River Bounty The Hudson brought yearly bounty: massive shad runs in spring, sturgeon prized for flesh and roe, and eels through summer. River access also made imported goods more reachable than inland.

GARDEN AT CREEL & GOW

BY TARA KELLY

photographs by JIATONG LU

It’s Like Being at Trade Secrets Year-Round

›Liza Pinder-Steinmetz, the manager of Garden at Creel & Gow at the entrance to the village of Millbrook, has gardening seeded into her DNA. “I got it from my mum, who lives in West Sussex, England, and is a major gardener,” she says.

She’d been managing Orangerie, the nursery and garden shop adjacent to Creel & Gow, for the last four years. But then Orangerie decamped, and with the full backing of brothers Larry and Jamie Creel, a new vision for a garden shop is blooming.

Pinder-Steinmetz brings a particularly British view to gardening—a focus on the structure of plants and their role across all seasons, not just when in bloom. In the nursery, she is a fan of fastigiate

trees—columnar, typically evergreen. “They’re the pillars of gardening,” she says.

“We have a short growing season here, so it’s really wonderful to have strong architectural elements that reveal themselves in the winter.”

Customers looking for perennials will find old favorites, perhaps in new varieties, and always thoughtfully selected bedding plants.

The shop holds a curated selection of garden furniture, French antiques sourced in France by Creel, Japanese garden tools, ceramics, urns, and many other items for the home. In the greenhouse, she’s leaning into tropicals, tabletop topiaries, and exotic geraniums, “because everybody wants a good house gift,” she says.

Buy Better

NicólJoë NY Boutique is known for carefully curated, high-quality pieces designed for longevity and grounded in a philosophy of buying less, choosing better, and rejecting disposable fashion cycles. Owner Nicól built her Pawling boutique around the conviction that fashion should be an investment, not an impulse—and that the right guidance makes all the difference. What distinguishes her approach is not just curation, but intervention. In response to the rise in online shopping mistakes and high return rates, Nicól offers one-on-one styling consultations that help clients refine sizing, color choices, and wardrobe cohesion before making purchases. This reduces unnecessary spending and builds long-term trust, with customers returning not only for clothing, but for honest, confidence-building guidance that shapes how they shop. At a time when consumers are increasingly overwhelmed by fast fashion and digital overconsumption, NicólJoë NY Boutique reflects a broader cultural shift toward intentional, trust-driven retail. It is a model increasingly led by women who are reshaping not just what people buy, but how—and why—they buy it.

—nicoljoeny.com

THE SICILIAN WAY

Weeknight Agrodolce, from Laura Pensiero

›Chicken Agrodolce is one of those timeless Mediterranean dishes that works beautifully year-round—comforting enough for cooler months, yet light and vibrant enough for summer dining. At Gigi, we serve it with half a baby chicken, but this home version is designed to be simple, approachable, and cooked entirely in one pan. Bone-in chicken thighs work especially well–though a combination of breasts and thighs can also be used. “Agrodolce,” which translates to “sweet and sour” in Italian, is a classic Sicilian flavor profile that balances acidity and sweetness in a deeply savory way. In this dish, briny green olives, golden raisins, rich chicken stock, and red wine vinegar come together to create that signature balance—bright, layered, and unmistakably Mediterranean. (Turn the page for the recipe)

Restaurant owner, chef, and nutritionist Laura Pensiero at Gigi’s in Rhinebeck.

photograph by SABRINA EBERHARD

Chicken Agrodolce

Serves 4-6

INGREDIENTS

2 tablespoons olive oil

8 bone-in, skin-on chicken thighs (alternatively: use a mix of bone-in breasts and thighs)

1 tablespoon chopped garlic

½ cup thinly sliced shallots

⅓ cup golden raisins

¼ cup dry white wine

5 tablespoons red wine vinegar

½ cup pitted green Sicilian olives, halved

3 cups rich chicken stock

2 tablespoons chopped Italian parsley

Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Pat the chicken dry and season generously with salt and pepper.

2. Heat 1 tablespoon olive oil in a large skillet or rondeau over medium heat. Add the chicken skin-side down and cook undisturbed until deeply golden and crisp, about 4–6 minutes.

3. Turn the chicken and cook for an additional 3 minutes.

4. Add the garlic and shallots and cook briefly, stirring constantly, about 30 seconds to 1 minute, until fragrant.

5. Deglaze with the white wine, scraping up any browned bits from the pan.

6. Add 2 cups of the chicken stock, raisins, vinegar, and olives. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer 10–12 minutes, or until the chicken is cooked through and tender.

7. If needed, add additional stock during cooking to maintain a light sauce consistency.

8. For a more concentrated finish, uncover and simmer for a few more minutes until the sauce lightly coats the chicken.

9. Taste and adjust seasoning with salt and pepper. Finish with chopped parsley before serving. n

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SPORT & SPECTACLE

Millbrook Horse Trials: Where Eventing Meets Country Fair

BY TARA KELLY

›For many, the Millbrook Horse Trials (MHT), held the last weekend of July at Riga Meadow at Coole Park in Millbrook, is not to be missed. Known in the equestrian world as a top-flight eventing competition, it is the only Advanced Level competition in Area 1, which encompasses all of New England and New York State. Many attendees are

avid riders or competitors themselves, but for others, the draw is the excitement of a world-class sport paired with the spirit of a country fair.

Mimi Babcock, one of the Millbrook Horse Trials organizers, says, “The Millbrook Horse Trials offers a wide variety of special attractions.

In addition to watching exciting world-class eventing with top-level horses and riders, spectators will find a variety of delicious food trucks, the Weekend Market with so many unique items, and a children’s activities tent. There truly is something fun for all ages at MHT.”

While horse-and-rider teams compete in dressage, cross-country, and show jumping, spectators wander the grounds, taking in the behind-the-scenes action, chatting with riders and trainers between competitions, and maybe nuzzling a horse or two. Eventers are known to be friendly and accessible.

MHT is kid- and dog-friendly (on a leash, of course). The Trevor-Lovejoy Zoo, adjacent to the show grounds, will be on hand with information about the zoo and plenty of plush stuffed animals for the kids.

The Weekend Market draws big crowds—because who doesn’t like to shop? Catherine Hartley, who coordinates the vendors, is particularly excited about the local lineup, including Westerlind from Millerton and Natasha Blodgett, who will debut a line of ready-to-wear clothing and accessories. The alwayspopular Madder Hatters will also be on hand, for anyone who left their chapeau at home.

For the horsey set not competing, there’s always the chance to refresh the wardrobe at Dubarry or Glamourpuss, two longtime stalwarts of the market.

Friday night’s Sip & Shop kicks the weekend off in style. Ten Mile Distillery samples its whiskey, awardwinning gin, and vodka in cocktails, and B.E.E. Buzzed—tucked into a converted horse trailer—pours coffee at sunrise and cocktails as the sun goes down.

World-class eventing, a weekend market, and family fun define the Millbrook Horse Trials.

—millbrookhorsetrials.com

BEACON’S BAGEL QUEEN

At Bagel-ish, Everything is Made from Scratch

BY LAMBETH HOCHWALD

›If you’ve ever wondered how most bagels are made versus how they should be made, you’ll learn all this and more when you spend time with Beth V. George, owner of Bagel-ish, a cozy, bright yellow and orange shop she opened on Main Street in Beacon in 2024. Best of all, on most days you’ll probably see George, 63, outside the shop’s front door holding a tray of

delicious samples—and evangelizing on their all-natural wonder.

“I always say, if someone tries what we make, they’ll be able to taste the difference,” says George, who divides her time between running the shop (open Thursdays through Sundays) and BYOB Bagels, the bagel consulting firm she cofounded in 2013. Since

Bagel-ish owner and consultant, Beth George with her special bagels.

then, she’s become the doyenne of dough, helping entrepreneurs open over 60 bagel stores globally—in such faraway locales as Ethiopia, Sweden, and Taiwan.

And take it from this taster: there is something special about George’s sourdough bagels. Hers have maximum crispness on the outside with just the right light and chewy “bite” on the inside.

by JIATONG

photographs

And, because they’re made using specially milled flour with no bleaching agents or bromides, they’re easier on the gut, too.

George, a lawyer and mother of three adult children, says she was originally bitten with the bagel bug when she and her family were living in Maine and her now-29-year-old son was in elementary school.

“He was really struggling in school,” she says. “He had serious food allergies and couldn’t eat wheat. Back then, we didn’t connect the gut to the brain. When I asked him what foods he was missing the most in the bread world, he said ‘bagels,’ so I set out to remake them.”

With that, she opened her first bagel business, Spelt Right, in Maine and New York City, where she created artisanal bagels made with spelt (a more forgiving cousin to wheat) that would suit her son. She also spent several years “squatting” at a bagel equipment company in Fair Lawn, New Jersey, where she test-baked her

bagels, tinkered with her recipes, and taught other bakers her craft.

Today, she’s as passionate as ever about every variety of her bagels, from basic sesame and poppy seed to za’atar and extravirgin olive oil. And then there are her schmears—cream cheese spreads flavored with everything from savory fresh jalapeño and garlic to blueberry or strawberry for those seeking a sweet topping.

When you ask George what makes her happiest these days, she’ll tell you that becoming part of the Beacon community has been a dream come true, thanks to the town’s diversity.

“I’ve never felt at home anywhere, but I’ve found community here with people who are all over the spectrum, politically and religiously,” she says. “That’s the kind of community I’ve always wanted to live in. If there’s any place where people of all backgrounds could sit and talk kindly over a bagel, it’s here.” —bagel-ish.com

DINNER & GOLF

The Grove in Red Hook

Perched above an 18-hole public golf course on Route 199 in Red Hook, The Grove Restaurant and Bar is the kind of place that feels equally right for a relaxed family lunch or a leisurely dinner with friends. “The club has been here since 1931,” says owner Kyleigh Zengen. “But the board members asked me for advice about how to improve their dining facilities, and after talking with them, I realized that it was something I should take on myself.” The result is a restaurant that honors the club’s deep roots while bringing something genuinely fresh to the table.

The kitchen is led by executive chef Cassie Jarrin–a Culinary Institute of America graduate–whose menu draws on locally sourced ingredients and a multicultural range of influences, from her Puerto Rican and Ecuadorian heritage to Mediterranean and Asian flavors. The menu shifts with the seasons, keeping things exciting all summer long, with standouts like seared scallops over roasted red pepper risotto with lemon gremolata earning instant fan status.

No golf membership required. Indoor and outdoor seating, a kids’ menu, takeout, and ample parking make The Grove an easy yes for any occasion. Live music and seasonal events round out the calendar, giving neighbors and newcomers alike a reason to return. Open daily at 11 am, with dinner starting at 5 pm. —thegroveatredhook.com

WHERE HORSES MEET HISTORY

A Rhinebeck Foundation Born From One Woman’s Defiance

›Tucked along Route 9 in Rhinebeck, the Southlands Foundation has roots that run as deep as the land itself. The property traces back over 300 years to an original land grant from King James II. By 1910, the Dows family had settled into Foxhollow Farm, shaping the sprawling estate into a place where love of animals, the land, and equestrianism could flourish. It was here that Deborah Dows was born in 1914, into a world of artists, architects, politicians, activists,

and financiers who gathered regularly at the family table.

When the stock market crash of 1929 threatened the family fortune, a young Deborah made a remarkable decision. She used nearly the entirety of her personal trust to purchase 200 acres of what the original estate had always called “the south lands,” preserving the land that had defined her family for generations. It was an act of quiet determination

that would shape Dutchess County for nearly a century to come.

In 1938, she founded the Southlands Riding School, an innovative program built on the values of horsemanship, responsibility, and respect for nature. Her own equestrian accomplishments were extraordinary. On February 1, 1952, she became one of the first women ever to study at the prestigious Spanish Riding School in Vienna, Austria. Her Children get hands-on experience grooming and caring for the ponies during pony camp each summer.

photograps

by

JOHN VERNER

personal connections were equally storied. In 1945, she rode her horse along trails from Southlands to the Roosevelt Mansion hoping to catch her cousin F.D.R. for a nightcap, only to find Winston Churchill on the terrace instead. The three sat together and talked well into the early morning hours.

Deborah’s vision for Southlands extended far beyond riding. When the State of New York attempted to seize the property via eminent domain in the late 1970s to convert it into a landfill, she fought back with the help of the Rhinebeck community and won. In 1983, she formally established the Southlands Foundation as a registered 501(c) (3), ensuring the land would be protected for future generations. A conservation easement with Scenic Hudson followed in 1987. She passed away in Rhinebeck on June 29, 1994, leaving behind a legacy as vital today as ever.

Often called the Gateway to Rhinebeck, Southlands now spans nearly 200 acres, with almost 90 percent of its land held in conservation. Trails, forests, wildflower meadows, and pollinator and aquatic habitats invite exploration on foot or horseback. The foundation offers riding lessons for all ages, equine therapy, boarding, and a community event series that includes the popular Sunset at Southlands evenings.

This summer, two camp programs run from June 29 through August 14. Pony Camp, for ages seven to 14, gives children hands-on experience grooming and caring for ponies, learning basic riding skills, and building confidence in a small-group setting. Nature Camp, for ages four to seven, focuses on hiking, animal encounters, nature crafts, and weekly pony rides in a screen-free outdoor environment. Both can be reserved per week.—southlands.org

CREOLE COOKING

Taste of Louisiana

Just over the Connecticut border, Dugazon in Sharon is a beautifully curated boutique from owners Bobby Graham and Matthew Marden—with a warm nod to Graham’s mother’s New Orleans

These special-order Louisiana staples aren’t found anywhere else in the area. Stock your summer table accordingly.

Dugazon, 19 W Main St., Sharon dugazonshop.com

roots.

CAMELLIA BEANS The royalty of beans— red kidneys, green split peas, and great northerns, perfect for soups and sides. $6

CRYSTAL HOT SAUCE A classic Louisiana hot sauce—a dash or two will spice up any dish. $6.50

TONY CHACHERE’S CREOLE SEASONING Known simply as “Tony’s,” a staple for every table and the original. $6.50

CREOLE MUSTARD SHARP Louisiana mustard with bold depth—perfect for sandwiches, dressings, and meats. $9

DUKES & DUTCHESSES

SMALL TOWN, VERY AMERICAN

A Bookstore, a Boutique, and a Pie in Pawling

BY JAMES SALOMON

›Happy Birthday, America! We’re celebrating the 250th anniversary with our new friends in Pawling, who peruse the rare book section at The Book Cove, situated right in the middle of town. It’s been around for 50 years, with Max Weber at the helm (and the ladder), who calls it “the face of the community.” He should know—he literally wrote the book on Pawling and its history, as part of Arcadia’s Images of America series.

On the left is Beth Canevari, a former cardiac nurse who opened Blue Olive 13 years ago, selling gourmet olive oils, vinegars, pastas, honey, homemade soaps, and other must-haves for the pantry. She and her husband have two more locations in Poughkeepsie and Cold Spring.

The sideways glance is coming from Nicól Furlong, owner of NicólJoë, a women’s clothing boutique. She’s proven to be tenacious, having opened her doors in March 2020, five days before the COVID lockdown.

I caught these three together as Canevari and Furlong were finishing up an interview with Weber. The ladies have a video series called “On the Green,” which gathers local Pawling business owners to find out what they’re up to.

After the bookstore, they took me to McKinney & Doyle’s bakery, and I walked away with an apple pie—as American as it gets. Who’s ready for fireworks?

photograph by JAMES SALOMON

A PORTRAIT THAT OUTLASTS YOU

A Beacon Studio Reviving The Lost Art Of Tintype Photography

BY MARY BETH LAWLOR

›On Main St. in Beacon, there is a portrait studio unlike anything else in Dutchess County. Beacon Tintype makes heirloom, handmade portraits on tin and glass using a 19th-century wet plate collodion technique that is hauntingly timeless and incredibly archival. The results are not photographs in any modern sense. They are objects, singular and unrepeatable, meant to be passed down through generations.

The process begins with a metal plate that is hand-coated, exposed,

and developed on the spot, the image appearing before your eyes within minutes. Every subtle variation in the chemistry, every mark and imperfection, becomes part of the portrait’s character. No two are alike, and no digital file will ever replicate one.

Sessions run around 30 to 40 minutes, walk-ins are welcome alongside appointments, and the studio also books location and special event shoots. Pets are welcome, couples and families are

Photographer Oren Cohen makes portraits using a 19th century technique.

regulars, and the work spans deeply personal commissions as well as editorial and commercial projects.

Tintypes are among the most archival of all photographic processes and can last for hundreds of years.

In an era of images that vanish into hard drives and cloud folders, there is something quietly radical about holding a portrait made the same way photographers worked in the 1860s, one that your grandchildren might one day hold as well.

—beacontintype.com.

photographs by OREN COHEN

On Our RADAR

AN ACT OF GRACE

Equine Vet William Bradley Pens a Colorado Memoir

BY HILLARY BROWN

›Long before William Bradley became one of New England Equine Practice’s most respected veterinarians, he was a boy in a high mountain valley in southern Colorado, riding horses, working ranches, and absorbing the kind of life lessons that don’t come from textbooks. “We hunted, fished, rode, and rodeo’d,” he recalls. “All the stuff that boys do in that kind of country.” It’s that world—

rugged, beautiful, and unforgiving— that forms the backdrop of his debut book, The Heart and The Eagle, a true story he carried for more than 60 years before finally putting it to the page.

Growing up in a valley ringed by 14,000-foot peaks, Bradley was immersed in ranch life from an early age. His father, a surgeon at the local hospital, had gone

into business buying and selling horses throughout the Southwest. By the time Bradley was 14 or 15, his path was clear. “I decided to be a veterinarian and that I was going to work with horses,” he says. He graduated from Colorado State, completed a surgical residency at Kansas State, and spent time working racetracks in California, Colorado, and Nebraska before

Ranch life in Colorado shaped the vet behind The Heart and The Eagle

photograph by JOHN VERNER

setting his sights east.

The move to New York could have been a culture shock, but horses have a way of making the unfamiliar feel like home. What caught him off guard was the landscape. For someone raised in the dusty high plains of the Southwest, the rich greenery of the Northeast felt almost otherworldly. “Everything seemed so lush,” he notes. “Especially coming

Western novels has written one of his own, of sorts. The Heart and The Eagle revolves around a hunting accident in 1963 that claimed the life of his best friend’s older brother, and the extraordinary response of the victim’s father—a tough-as-nails Colorado cattle farmer and decorated World War II veteran who survived the Bataan Death March.

For someone raised in the dusty high plains of the Southwest, the rich

greenery of the Northeast felt almost otherworldly.

from an arid, desert environment where water was always a consideration.” He joined what would become New England Equine Practice in Patterson, New York, drawn by the chance to build something from the ground up. More than four decades later, the practice counts ponies, Standardbreds, and Olympic-level warmbloods among its patients—though Bradley is quick to keep the latter in perspective. “They’re really just horses with a job,” he says with a laugh.

Away from the practice, the man who spent his boyhood summers devouring

What he did in the aftermath of that tragedy left a young Bradley with a lesson he has never stopped thinking about.

“I thought it was the most compassionate thing I’d ever seen,” Bradley recalls.

“He didn’t ask, ‘Should I do that?’ He just did it.”

Written in the spirit of Hemingway— short sentences, no showmanship—the self-published memoir is many things for Bradley: a tribute, a memory, and a reminder. “Those magnificent peaks cast shadows,” he writes near the book’s end, a line that says everything about the place and the people who made him. n

Beethoven’s Fortepiano

Bada Swing!

Play for P.I.N.K. Millbrook Out &About

Since 2015, Play for P.I.N.K. Millbrook has raised over $1.5 million for the Breast Cancer Research Foundation—one luncheon at a time. As the event marks its 11th year this July, co-chair Beth Ledy reflects on how far the community has come, and why the work still matters.

How did Play for P.I.N.K. begin, and how has it evolved? The event began in 2015 as a small golf and tennis event at Millbrook Golf and Tennis Club, founded by Beth Ledy with support from Betsy Moss, Lorna Graev, and Deborah Krulewitch. Even during Covid the event persevered—a virtual gathering at Barbara Tober’s Yellowframe Farm raised over $100,000 with a matching donor grant. In 2021, it moved to Mashomack Fish & Game Preserve and shifted to a luncheon format, adding a BCRF-funded researcher, an oncologist from title sponsor the Dyson Breast Center at Vassar Hospital, and BCRF president Donna McKay.

One hundred percent of net proceeds go to BCRF. Why does that matter to donors? Donors trust that their money goes directly to scientists. BCRF holds a four-star Charity Navigator rating and an A+ from CharityWatch. Nationally in 2025, Play for P.I.N.K. raised $7 million across 250-plus events, supporting 22 breast cancer researchers.

This year’s speakers include a Cold Spring Harbor Laboratory scientist, the BCRF president, and Dr. Gabi Barmettler of the

Dyson Breast Center. What do you hope guests take away? We want guests to leave knowing their contributions are making a difference. Because of this research, deaths from breast cancer have dropped 44 percent since 1989, and the five-year survival rate for women with invasive breast cancer is now 91 percent. Dr. dos Santos’ work on how pregnancy and hormonal transitions influence breast cancer risk in young women is opening new prevention pathways. Dr. Barmettler will connect that research to treatments available right here at the Dyson Breast Center.

How do you balance the spirit of celebration with the weight of the cause? Guests arrive dressed for it—pink attire and

festive hats are part of the tradition. We are celebrating real progress, and we believe knowledge brings power. We hope guests leave with a greater sense of awareness and share what they have learned over the past 11 years with others. We encourage everyone to get tested regularly, perform monthly self-breast exams, and speak with their doctor if they have a family history of breast cancer or any cancer.

What does 11 years of community loyalty tell you? We live in a philanthropic, well-educated community that seeks out the latest information. Each year brings new research and new conversations. We’re also fortunate that dedicated researchers give a full day away from their work to share what they’re discovering.

Who is behind the event this year? Catering is by Mashomack. The co-chairs are Julia Descoteaux, Beth Ledy, Ali Marsal, Joyce Mykoniatis, and Stephania Quartararo. In place of a silent auction, supporter Michael Poulin will lead a paddle raise. Friday, July 10 at Mashomack Preserve, Pine Plains. playforpinkmillbrook.org

From left to right: Neil Carty, Sara Lipton, Lauren White, Lily Venezia, Andrea Venezia, Neil White; center: Allison Grigg, Lisa Somar, Deborah Krulewitch; 2025 co-chairs: Alison Marsal, Beth Ledy, Michael Poulin, Stephania Quartararo, Julia Descoteaux, Joyce Mykoniatis

Built to Last

A

Father, A Son, and 30 Years of Outdoor Spaces Done Right

PISA CONSTRUCTION Group was built the way most lasting things are—by family, and by hand. John Cox spent decades establishing a reputation for quality masonry and construction throughout the region before his son Austin joined him with a broader vision: to grow the company into a full-service outdoor living design-build firm. That father-son foundation still shapes everything about how Pisa operates today.

Thirty years is a long run in construction. What’s kept clients coming back? Consistency, communication, and quality. We’ve always focused on doing things the right way instead of the fast way. Clients know we

stand behind our work, show up when we say we will, and handle projects professionally from start to finish. A large portion of our work comes from referrals and repeat customers.

You offer gunite, fiberglass, and liner pools. How do you help a homeowner figure out which is right for them? Every homeowner has different priorities, whether it’s customization, speed, budget, maintenance, or long-term value. We walk clients through the pros and cons of each system honestly. Gunite offers complete customization and luxury finishes, fiberglass offers speed and efficiency, and liner pools can be a great value-driven option when designed properly.

How do you approach a project as a complete outdoor environment rather than a series of separate jobs? We look at every property holistically. The pool, patio, landscaping, drainage, lighting, masonry, and entertainment spaces all need to work together visually and functionally. Instead of treating each phase separately, we design everything with one cohesive vision so the finished project feels intentional and connected to the home.

What does the process look like from first conversation to finished space? It starts with an on-site consultation where we learn how the homeowner wants to live and use the space. From there, we move

into design, material selections, engineering, and permits. Once construction begins, our team manages the entire process closely, keeping communication consistent through completion and final walkthrough.

What does good masonry actually add to a property beyond the aesthetic? Good masonry adds structure, durability, and long-term value. Properly built retaining walls, patios, steps, and stonework improve drainage, usability, and the overall function of a property. Quality craftsmanship also ages better over time, which protects the homeowner’s investment while significantly improving curb appeal and outdoor living potential.

What trends are you seeing among Dutchess County homeowners? Outdoor spaces are becoming true extensions of the home. We’re seeing strong demand for outdoor kitchens, fire features, cold plunges, and resort-style pools, with clean modern designs, natural stone, and functional entertaining areas leading the way.

What would you most like readers to know about working with Pisa, and how can they get in touch? We genuinely care about the experience just as much as the final result. Our goal is to make the process organized, transparent, and enjoyable while delivering exceptional craftsmanship. Readers can learn more at pisaconstructiongroup.com or follow on Instagram at @PisaConstructionGroup.

LET’S CELEBRATE AMERICA’S 250TH ANNIVERSARY!

While no battles were fought on Dutchess soil, the county played a critical role in supplying munitions, strategic vantage points, training grounds, and soldiers to help the Continental Army.

COZY UP WITH A WEE DRAM

Tenmile Distillery, 78 Sinpatch Rd., Wassaic History buff Tom Bouldin, PhD, lectures on the Siege of Fort Ticonderoga, July 9, and the Burning of Kingston, August 13. The series focuses on battles featured on the labels of the distillery’s 12 commemorative whiskeys, part of a full 57-whiskey series, one released for every battle of the Revolution. tenmiledistillery.com/upcoming-events

ALL THINGS PATRIOTIC

July 25, 3–5 pm, Beekman Arms, Rhinebeck Outside the historic inn, performances by the 5th New York Regiment reenactment group, storyteller Jonathan Kruk reads from the Declaration of Independence, and musicians play Revolutionary-era music.

GEORGE WASHINGTON SLEPT HERE

July and August, Saturdays, 9 am–1 pm. The John Kane House, 126 E Main St., Pawling.

A new exhibit chronicles Washington’s headquarters here from 1778. An augmented reality activity for young visitors features a storytelling cricket named Sergeant Chirp Dispatch.

I’LL DRINK TO THAT

The “Commander in Cheers” program features tasting rooms, pubs, taverns, and restaurants throughout the county with special coasters printed with a QR code. Scan it and a miniature George Washington pops up to tell a Revolutionary story. destinationdutchess.com/cic-beers

STORY FINDER DISCOVERY TRAIL

A mobile passport features 25 ways to celebrate the nation’s birth. Check in at 25 locations and be entered to win a Rev250 Prize Package: a white-glove tour for two at Mount Gulian Historic Site in Beacon and a $75 gift certificate to the Tavern at the Beekman Arms in Rhinebeck. destinationdutchess.com/story-finder

COLONIAL TRADES DAY

August 8, 10 am–4 pm, East Fishkill Historical Society, Hopewell Junction.

Demonstrations by skilled colonial craftspeople include blacksmithing, woodcarving, gunsmithing, spinning and wool dyeing, broom-making, candlemaking, stone masonry, hat-making, open-hearth cooking, baking in the beehive bake oven, and iron smelting.

QUAKER MEETING HOUSE TOURS

July 12, 1–4 pm, sites in Clinton, Millbrook, Pawling, Stanford, and Hyde Park.

At Clinton Corners, visit the Creek Meeting House, built during the Revolutionary War, which stands as a testament to the Quakers’ steadfast principles of nonviolence and neutrality during one of America’s most turbulent periods. meetinghousetour.com

STOP AND SMELL THE ROSES

Historic garden tour at Mount Gulian Historic Site, Beacon, August 1 and 2, 11 am and 1 pm.

From 1782–1783, patriot general Friedrich von Steuben was headquartered at Mount Gulian, right across the Hudson River from Washington’s Headquarters in Newburgh. The first veterans organization, the Society of the Cincinnati, was founded here.

AMENIA’S SPYCATCHER

August 21 and 22 at 8 pm, and Sunday, August 23, at 2 pm, Town Hall Theater, Amenia.

A new play by Amenia resident George Bistransin weaves historical facts from many different sources into a fictional drama based on local Revolutionary residents.

FREEDOM DAY!

July 5, 11 am–2 pm, Freedom Park, LaGrange.

Cooking demonstrations with buckwheat and rye, flax and wool spinning, blacksmithing, Fife and Drum Corps, colonial crafts — plus George Washington, Ben Franklin, and Baron von Steuben will be there!

Enhancing Nature at

Hill Station in Rhinebeck

Landscape Designer Jean-Marc Flack Leaves No Stone Unturned

BY TARA KELLY / PHOTOGRAPHS BY JASON SCHMIDT

At the end of a long winding drive, a hilltop property outside the village of Rhinebeck is swarming with activity. It’s plant refresh day, and landscape designer Jean-Marc Flack is there overseeing it all. “It’s the most joyous day,” he says. He radiates calm efficiency as he discusses plant placement with his staff. A soundtrack of Baroque music plays softly from a Bluetooth speaker attached to his gardening belt, enhancing the mood.

For Flack, this project started six years ago. His clients, having recently returned to the U.S. after years abroad, wanted a place to host and entertain. “When I’m designing a landscape, I need to understand the client’s lifestyle. The owners have lots of guests, sometimes hosting very large parties. They wanted different kinds of outdoor environments–a pool, pool house, terraces, places for their guests to relax and explore.”

“But the landscape was always a priority. They knew they wanted major gardens, but they also wanted

Landscape designer Jean-Marc Flack masterfully balances rigorous architectural discipline with the untamed beauty of controlled ecological chaos.

A structured stone wall anchors lush, biodiverse blooms at Hill Station, perfectly capturing Jean-Marc’s signature philosophy to landscaping.

to enhance and protect the existing environment: pine groves, vernal ponds, wetlands, wooded trails, and bedrock ledges.”

Flack begins every project with a master plan and an immersion study of the existing property. “Working with Hudsonia, we commissioned an environmental resource mapping survey. We identified areas of interest and invasive plants, and created maps for ongoing management. I really strive to have it make sense in the broader context, to create a sustainable landscape, one that requires less maintenance over time.”

“That’s the joy of having a long-term relationship. It becomes intimate, as you get to go back every year, working closely together, coming up with new ideas.” He created a green roof garden on top of the pool house, with a sitting area that looks out over the Catskills.

Rocks have a formative place at Hill Station. Flack gives much thought to circulation and movement through the landscape. Stone paths connect the house and pool house, winding through perennial gardens with flowering shrubs and grasses. Sitting walls, sometimes made of slabs, sometimes rough cut, some-

times embedded with boulders, always locally sourced, define outdoor rooms. A new project will create an amphitheater on a naturally occurring slope of bedrock.

Though it now seems like second nature, gardening began as a way to relieve the stress of a 30-year career as CEO and partner in a multi-brand international fashion agency.

“I set my sights on my 800-square-foot terrace in the East Village. Very soon I was spending every weekend going on garden tours and buying plants. There is no way to overstate the therapeutic process of gardening,” Flack says.

His interest grew to include design, and Flack enrolled at the Bronx Botanical Garden’s School of Professional Horticulture, attending nights and weekends while managing his day job. He graduated seven years later with certificates in sustainable garden design and landscape design.

Twelve years on, Flack is clearly in his element, with a custom-made project for the ideal clients. —hortulusanimae.com

Nestled within Dutchess County, Hill Station’s vibrant native plantings and rustic structures seamlessly merge into the gorgeous surrounding woodland landscape.

WHERE THE CREEK RUNS THROUGH IT

PERCHED ON THE banks of Fishkill Creek in the heart of Beacon, The Roundhouse is one of Dutchess County’s most distinctive destinations—a boutique hotel, restaurant, and event venue that has transformed a centuries-old industrial site into something quietly remarkable.

The property’s history is part of its character. Originally built in the early 1800s as the Matteawan Manufacturing Company textile mill, the six-acre site later housed the first lawnmower factory in the United States before serving as a hat factory and eventually falling vacant. When The Roundhouse team took it over in 2010, structural engineers recommended demolishing much of what remained. Instead, they restored what they could, preserving original windows, wood beams, exposed brick, and reclaimed wood throughout. The result is a space that wears its past lightly—industrial bones softened by thoughtful design.

The hotel comprises 51 rooms across two buildings. The Roundhouse building, situated directly on Fishkill Creek and steps from Beacon’s Main Street, offers 14 rooms including two penthouse suites with private roof decks overlooking Beacon Falls. The Mill building, just steps away, pays tribute to the site’s industrial heritage with 37 rooms featuring one-of-a-kind views of the falls and Mount Beacon. All guests receive complimentary breakfast, and the hotel offers

Settle into the bar for a martini with views of Fishkill Creek just beyond the windows.

free on-site parking, plush robes, and custom Mid-Century Modern furniture throughout. Dining spans three distinct spaces, each with waterfall or creek views. The Dining Room serves modern American cuisine inspired by the seasons and the farms, wineries, and distilleries of the region, with menus that evolve throughout the year. The Patio brings al fresco dining to the foreground of the waterfall from late spring through late fall. The Lounge, open during colder months, offers a more intimate setting with a fireplace and creek views. Sunday brunch runs 11:30 am–3 pm; dinner is served Thursday through Monday. Reservations are strongly encouraged.

For events, The Waterfall Room—dating to the early 1800s and set directly on Fishkill Creek—accommodates up to 200 guests beneath soaring ceilings, wood beams, exposed brick, and floor-toceiling windows. Indoor and outdoor options offer flexibility for weddings, rehearsal dinners, corporate gatherings, and private celebrations, with a dedicated hospitality team to guide every step.

A short walk from Beacon’s galleries and shops, The Roundhouse is easy to reach and difficult to leave. —roundhousebeacon.com

Handcrafted wood tables and vaulted beamed ceiling in the sprawling dining room; guestrooms designed with natural wood and stone elements.

VASSAR_EDU l POWERHOUSE

Dutchess EVENTS

Celebrate, Explore, Repeat—Dutchess County’s Hottest Summer Events Revealed

SATURDAY, JULY 4

Fourth of July Fireworks at the Drive-In

A spectacular fireworks show between the double feature. Grab a bite to eat, watch a movie under the stars, and stick around for a dazzling display.

— playeatdrink.com

Four Brothers Drive-In Theater, Amenia

SUNDAY, JULY 12

Summer Sundays Block Party

The sixth annual family-friendly block party on Cannon St. Food trucks, live music, games, crafts, and more. Free for all ages. kingscourtbrewing company.com

King’s Court Brewing Company, Cannon St., Poughkeepsie

SATURDAY, JULY 11

Wilderstein Summer Party

An annual fundraiser and tennis-themed evening with live music, food, drinks, a silent auction, and house tours. —wilderstein.org Wilderstein Historic Site, Rhinebeck

SATURDAY, JULY 11

Estuary Tales: The Life and Times of the Hudson River

A visually rich performance that explores the history of “America’s River.” Giant sturgeon, eels, and river otters share the stage with steamboats, fishermen, immigrants, and citizen scientists, bringing the Hudson River’s story to life with imagination and care. —thestissingcenter.org

The Stissing Center, Pine Plains

AUGUST 2 AND AUGUST 16

Eastdale Village Farmers Market

Open every first and third Sunday from May through October, 10 am–2 pm. Farm-fresh produce, handmade goodies, and local treats. —eastdalevillage.com Eastdale Village, Poughkeepsie

AUGUST 25–30

The Dutchess County Fair

The Dutchess County Fair returns for its 180th year. Games, food, rides, animals, live music, shopping vendors, and everything else you know and love. —dutchessfair.com Dutchess County Fairgrounds, Rhinebeck

SUNDAY, AUGUST 16

Beacon Sloop Club’s Annual Corn Festival

Live music, food and craft vendors, activities, and, of course, all things corn. Delicious, buttery corn-based snacks available all day long. Free for all ages.

beaconsloopclub.org

Toshi Seeger Riverfront Park, Beacon

SUNDAY, AUGUST 2

La Guelaguetza Festival

SATURDAY, JULY 18

July Curator’s Tour

Join landscape curator Kate Kerin for a tour of Innisfree, recognized as one of the world’s ten best gardens.

—innisfreegarden.org Innisfree Garden, Millbrook

JULY 23–26

Millbrook Horse Trials

Watch elite athletes, including Olympic riders, compete in this world-class equestrian competition. Dressage, cross-country, and show jumping headline the weekend, with food and shopping vendors and a petting zoo throughout. millbrookhorsetrials.com

Riga Meadow at Coole Park, Amenia

A day-long celebration of Oaxacan culture and traditions, including traditional dances and costumes, artwork, crafts, live music, kids’ activities, and authentic Oaxacan food. facebook.com/pokguelaguetza Waryas Park, Poughkeepsie

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Copake’s Low-Key Country Club

Mauri and Urban on Why Everyone Keeps Coming Back

SPEND ENOUGH TIME in Columbia County and you’ll hear the name Copake Country Club. Managing partners, Dale Mauri and Austin Urban, have spent years making sure it lives up to the reputation. Here, they pull back the curtain on what makes the club, the restaurant, and the community around it tick.

What does a typical afternoon at Copake actually look like?

Check in with golf professional Jack Johnson in the pro shop before a round of nine or 18 holes, then head to the bar for a beer and a burger with some of our longtime staff and familiar faces from the community—all with views of the first and 10th fairways.

Not a golfer?

Come for a cocktail or mocktail on the deck, with lounge seating or a table and some appetizers. The Greens is open to everyone.

Who comes, and what’s the vibe? Year-round locals, weekenders, and New York City visitors—all welcome, none fussed over. We just want guests to enjoy a relaxed, good meal.

What makes Thursday night live music a Copake ritual?

The community really shows up for it, and when it starts, it feels like summer has officially arrived.

Some guests reserve a table for dinner outside; others grab a drink and an Adirondack chair by the stage and stay all night.

What should a first-timer know about the food truck festival?

Our Food Truck & Craft Beer Festival brings together food lovers and beer lovers to enjoy the sunshine, sample bites from local trucks, and taste from local craft breweries. It’s a well-sized event—lively but not overwhelming, and great for the whole family. This year’s festival is Saturday,

September 19, noon–4 pm.

How does Copake keep the energy going through winter?

Bingo nights have become a favorite among our regulars—typically every other Monday during the winter, with Mexican specials and $5 margaritas alongside free-to-play bingo. Our general manager, Brandon Ulerick, is quite the comedic host, and he curates a great prize table.

What kind of wedding finds its home at Copake?

Copake is made for couples who want something intimate and unexpected. A golf course ceremony, cocktail hour overlooking the fairways, dinner and dancing inside, late-night s’mores at the bonfire— and food from CIA-trained executive chef Marty Gerrity. Ideal for 110 guests or fewer.

What makes Copake stand out as a private event venue?

A private side patio for up to 60 guests, with customizable menus, dedicated staff, and a neutral backdrop that lets your event design or branding take center stage.

How would you build a perfect Copake Lake weekend?

Book a lake house Friday through Sunday. Dinner at The Greens Friday night, an early tee time Saturday morning, then a full day on the water with a boat rental from Mickey’s Marina. BBQ at the house that night, brunch at The Greens Sunday before heading home.

What do you wish more readers knew about Copake?

We’re a hidden gem in Columbia County and an easy drive up the Taconic. Whether you golf or not, you won’t be disappointed by the views, the vibe, or the people. copakecountryclub.com

Artist Alexis England in her studio at her farm, and feeding her Nubian goats, Cosmo and Alfie, who she bottle-fed from a young age.

A Second Act, in Oils

A Millerton Artist Finds Her Canvas In Animals And Nature

BY TARA KELLY / PHOTOGRAPHS BY RANA FAURE

Alexis England, an accomplished painter and animal portraitist, lives and works surrounded by some of her favorite subjects. “We have two donkeys, two goats, and two dogs,” England says. “My studio looks out onto my animals.”

She and her husband, Scott Small, a neuroscientist and the director of the Alzheimer’s Research Center at Columbia Presbyterian in New York, moved up from the city in 1996.

“We fell in love with Dutchess County,” she says. After visiting friends in Millbrook, they started looking for houses in the area. “This was the first property we saw. The view was ridiculous. The miles of sky, the cornfields, the old beams in the house. It just brought my childhood spent in England back to me.”

Located outside the village of Millerton, they jokingly call their place Small Farm.

England enrolled in the York Academy of Art in York, Pennsylvania, after high school, but she put her art career on hold to pursue singing when she discovered she couldn’t make time for both. Her voice led her to Los Angeles, where she sang R&B with Mavis Staples, Lionel Richie, and Stevie Wonder, among

England and her husband, Scott Small, keep a menagerie of animals at their farm near Millerton. It was the first property they saw when they fell in love with the Millbrook area, years ago, while visiting friends. England, who does commissioned pet portraits, as well her her own art, converted a garage into her painting studio.

others. It’s also where she met her husband, who was doing his internship residency year at UCLA.

She never completely gave up painting. “When I was in LA I would paint in the kitchen.” Back in New York, she enrolled part-time at the Art Students League while continuing to perform in clubs. Slowly, they started spending more time in the country, and England turned the barn into her studio.

England divides her art into categories, her “personal work” and animal portraiture. Her deep connection to nature is what informs her paintings. “I’m so completely free and unhinged when I do my own work. Form, shape, and movement come first for me.” Abstractions of nature. A mass of broken flowers. Hooves flying across the canvas. Her paintings are expressive but with elements of the familiar.

“The animal portraiture came into play when someone wanted to buy a painting I’d done of my dog, Fenn. I said, ‘Well no, but I could paint your dog.’” Since then, she’s had no shortage of commissions. Most of her business is by word of mouth and through her website. Her portraits are not limited to dogs. She’s painted horses, cats, rabbits, even the occasional chicken or pig.

“I like to meet the animal and spend time with them, and take my own photographs, but sometimes that’s not possible, because it’s long distance, or the animal has passed, and then the client will share their own photos.” These photos become the jumping-off point. The animal portraits are classic, but with her own particular style.

“My full-time return to art coincided perfectly with my move to the country. I had wanted to settle down, and here I am, in Dutchess County, one of the most beautiful spots in the world. I’m interested in beauty. It’s really joyous to be able to do what I love.”–alexisenglandportraits.com and –alexisenglandart.com

Out &About

›› A Table Set

Dutchess Magazine co-hosted a special, sold-out supper at Stonewood Farm in Millbrook on May 15, celebrating Colu Henry’s new cookbook, Better at Home. Chef Kristen Essig cooked from Henry’s pages: Calabrian Chili and Pickled Pepper Braised Pork with Wild Hive Polenta, and Blueberry Rye Galette with Sweet Potato Custard, all paired with thoughtfully curated wines from Erika DaSilva of Ten Mile Table. Beyond a beautiful evening, the gathering raised funds for Stonewood’s community fridge and prepared 12 meals to share with neighbors. Stonewood’s season continues with monthly Sunday Harvest dinners and pop-up markets. Tickets and details at stonewoodny.org

Above: Founders Tom Kopfensteiner and Ken Holzberg with author Colu Henry and publisher and editor-in-chief Mary Beth Lawlor.

Center bottom: Erika DaSilva, proprietor of Ten Mile Table, curated and poured the wines.

Above: Kristen Essig, acclaimed chef and director of culinary outreach and development.

E ATS

FARM-TO-TABLE ON BEACON’S MAIN STREET

The Wild: Reimagined Gluten-Free Cuisine

› From the outside looking in, 416 Main Street in Beacon might seem like all the other new construction in this historic downtown.

Set foot beyond the revolving doors of this stylish four-floor brick building, however, and prepare to be greeted with a luxe oasis of modern hospitality—and productivity.

BY LAMBETH HOCHWALD

While The Wild Kitchen & Bar and Kitchen and Coffee on the ground floor are the first things to greet eager locals, there’s also plenty of buzzing activity upstairs at Madam Brett, a coworking space–turned–social club on one floor, and Alchemy, a sunny wellness space, on another.

“The entire space has this airy,

calming, and beautiful vibe,” says Jessica Gonzalez, general manager of The Wild, which opened last July.

“Sometimes I feel like I’m in Mexico City, not the Hudson Valley.”

That feeling is especially vivid on a warm day when the garage doors to the back patio are flung open, letting in a delicious breeze and offering a

by JIATONG LU

Photograph

picturesque spot to sip coffee, have lunch, relax, and gaze at the two sculptures by local artist Emil Alzamora nestled in the grassy area beyond. (The space is open to everyone in town, not just customers.)

There’s so much happening here every day of the week. While each space has its own identity, Kitchen and Coffee offers vegan-friendly options, from jammy eggs to organic tempeh Reubens. Lunches at The Wild feature Asian-inspired bowls, noodles, and salads served completely vegetarian, or with tamari chicken or braised beef.

The cocktail and elixir bar has become a local favorite, thanks to a beverage menu of highlevel cocktails, non-alcoholic elixirs and tonics, a robust cider menu, natural and biodynamic wines, and cold-pressed juices made in-house.

At night, The Wild turns into a fine-dining experience inspired by Japanese and French cuisine, featuring shareable small plates, large plates, and innovative desserts like strawberry-thyme tart and miso-caramel chocolate mousse cake.

“Dinner is where we get tighter with our focus,” says Angelyne Schofield, executive chef. “It’s our seasonal menu that changes the most. I always feature some small plates so people can come in and grab a snack and a drink if they’re coming in for a bite before taking the train to the city. Or if they’re on a date, or want to come down for a meal after being at the social club or after taking a class at Alchemy.”

The one thread that holds all the dining options together: every single thing served here is gluten-free, there’s no fryer in either kitchen, and many dishes are sourced from The Wild’s own Titusville Farm.

“As a chef, the farm is like a dream,” Schofield says. “We can utilize them for squash, potatoes, and herbs. They’ll also bring us the leftover tomatoes that haven’t sold at the farmers market. To know that we could be a part of the journey from the day a vegetable has been put into the ground until we serve it on the plate is pretty great.” —thewildkitchen.bar

E ATS

Amenia

AMENIA STEAK HOUSE

A great spot for steak, charcoal burgers, and cheesecake. 4905 US-44, 845-789-1520 I

FOUR BROTHERS DRIVE-IN

Popular drive-in theater in Amenia. Lobster rolls, ice cream, deluxe burgers, and more.

4957 NY-22

845-373-8178 playeatdrink.com I

FUEGO LATINO DELI

Tamales, sandwiches, and other Latin specialties, as well as a small convenience store. 3294 NY-343 845-789-1038 @fuegolatinodeli I

PANACEA

Everything from fresh pastas to smash burgers and oysters in a farmhouse setting. 6 Autumn Ln. 845-373-9800 panaceany.com M

SANTO PIZZERIA & RISTORANTE

A traditional pizza spot serving New York and Sicilian-style pizza. Try their Italian stuffed pizza or pasta fagioli soup. 5094 NY-22 845-373-8290 santopizzeriarestaurant.com I

TROUTBECK

A scenic hotel and restaurant serving breakfast, lunch, and dinner. Exquisite food and fantastic cocktails. 515 Leedsville Rd. 845-789-1555 troutbeck.com E

Beacon

BAGEL-ISH

Artisanal sourdough bagels made with specially milled flour, naturally fermented, and finished with sea salt.

226 Main St. 845-440-6332 bagel-ish.com I

BROTHER’S TRATTORIA

Authentic Italian restaurant serving lunch and dinner. Try their chicken sorrentino or eggplant parmigiano.

465 Main St. 845-838-3300 brotherstrattoria.com M

ISAMU JAPANESE & CHINESE RESTAURANT

A long list of specialty sushi rolls and more.

240 Main St. 845-440-0002 isamubeaconny.com I

LYONSHARE PUBLIC HOUSE

Elevated American bistro food at award-winning eatery in a tavern-like space.

246 Main St. 845-275-4932 lyonsharebeacon.com M

LA BARBIRRIA MEXICAN CANTINA

A great spot for birria tacos and chorizo con huevos.

389 Main St. 845-440-7508 labarbirria.com M

THE ROUNDHOUSE

Modern American cuisine inspired by Hudson Valley agriculture. A great spot for pan-roasted duck and a cocktail.

2 E. Main St. 845-765-8369 roundhousebeacon.com E

THE WILD KITCHEN & BAR

Gluten-free, farm-to-table dining with an airy, calming vibe and Japanese-Frenchinspired evenings.

416 Main St. 845-202-9349 thewildkitchen.bar M

ZIATUN

A Middle Eastern restaurant serving Palestinian cuisine. Try the chicken shawarma wrap and falafel burger. 244 Main St. 845-765-8268 ziatun.com M

Dover

Plains

OLD DROVERS INN

A classic early-American bed-and-breakfast fully restored and serving a variety of food.

196 E Duncan Hill Rd. 845-832-9311 M

LA CAZUELA

A traditional Mexican restaurant using fresh and homemade ingredients.

3081 US-22

845-442-9341 I

Fishkill

DANNY’S TABLE

Large menu of traditional favorites with a lighter touch and modern panache. 1113 Main St. 845-440-3918 dannystablerestaurant.com M

GYMKHANA

Modern Indian restaurant serving flavorful curries and kebabs.

18 Westage Dr. #12, Fishkill 845-896-1033 gymkhanafishkill.com M

SOTANO

Mediterranean meals in a gorgeous upscale setting. 1036 Main St. 845-897-1036 sotanofishkill.com M

Hyde Park

CULINARY INSTITUTE OF AMERICA

The student-run restaurants at Hyde Park’s Culinary Institute of America offer creative menus at affordable prices.

1946 Campus Dr. 845-452-9600 ciafoodies.com M

LaGrange

HANGARS CAFE

Watch the planes depart and land at this relaxing cafe serving breakfast and lunch. Outdoor dining.

32 Airway Dr.

845-605-1991 hangarscafe.com I Millbrook

ALL THAT JAVA

Coffee shop serving excellent coffee and light breakfast. 149 Church St. 845-233-1976 allthatjava.net I

BABETTE’S

Popular coffee and lunch spot in town. Homemade soups, salads, and sandwiches. 3293 Franklin Ave. 845-677-8602 babetteskitchen.com M

BARBARO

Italian dining with a fabulous cocktail bar. Enjoy their handmade pizza al fresco on their porch. 3279 Franklin Ave. 845-677-4440 barbaromillbrook.com M

CAFE LES BAUX

Cozy French restaurant in downtown Millbrook. Enjoy their escargot, steak frites, and French wine list. 152 Church St. 845-677-8166 cafelesbaux.com M

CANOE HILL

Serving delicious drinks, tapas, and oysters. 3264 Franklin Ave. 845-605-1570 canoehillny.com M

CHARLOTTE’S

A country-style restaurant featuring locally sourced food with a European flair. 4258 US-44 845-677-5888 charlottesny.com M

HOUSE OF STEFAS

Ultra-hip Greek restaurant serving ceviche, zucchini fritters, salt-crusted fish, grilled lamb, baklava. 3299 Franklin Ave. 845-677-4888 houseofstefas.com M

JULIEN’S

A quirky takeout eatery serving sushi and pizza. Vegan and gluten-free options.

5 Washington Ave. 845-677-2222 julienspizzamillbrook.com M

MILLBROOK CAFE

Cozy restaurant with a woodfired brick oven to cook their dishes. Great spot for a steak. 3288 Franklin Ave. 845-677-6956 themillbrookcafe.com M

MILLBROOK CONTINENTAL

A Hispanic-American menu with everything from tamales to French toast, in a small, cozy setting.

18 Alden Place 845-345-0744 millbrookcontinental.com I

MILLBROOK DINER

Classic diner food and a Millbrook institution; enjoy classics such as BLT, Caesar

salad, pancakes. 3266 Franklin Ave. 845-677-5319 millbrookdiner.com I

THE VINTAGE AT THE MILLBROOK INN

American restaurant featuring locally sourced ingredients. Open for brunch and dinner. 3 Gifford Rd. 845-605-1120 thevintageatthemillbrookinn. com M

SANDANONA BISTRO

Soups, salads, sandwiches in the bistro or to go. 3047 US-44 845-677-9701 orvis.com/sandanona-dining I

Millerton

AVOCADO CAFE

Small cafe serving authentic Mexican food. 208 US-44

BARBARO

Tucked away in Millbrook, BARBARO blends Italian cuisine, rustic charm, and quiet luxury. Serving woodfired pizza, fresh pasta, seasonal dishes, and craft cocktails as a Hudson Valley staple since 2018. 3279 Franklin Ave. Millbrook 845-677-4440 barbaromillbrook.com

GIOBATTA ALIMENTARI

Located in Tivoli’s charming river hamlet, Chef Fracesco Buitoni’s welcoming restaurant serves authentic Italian cuisine, including tagliatelle alla bolognese, house-made pastas, seasonal specialties, and thoughtfully selected beer, wine, and cocktails. 69 Broadway, Tivoli 845-757-2567 giobatta.com

518-592-1181 avocadocafe.net I

FOUR BROTHERS PIZZA INN

Popular lunch and dinner spot. Enjoy pizza and Greek salads. 5952 N Elm Ave. 518-789-9434 fourbrothersrestaurants.com I

HARNEY & SONS TEA

A cozy tea room with worldclass blends, plus sandwiches, soups, and a terrace. 13 Main St. 518-789-2121 harney.com M

IRVING FARM NEW YORK

Popular coffee house serving light eats, and drinks made from house-roasted beans. 44 Main St. 212-206-0707 irvingfarmcoffee.com I

OAKHURST DINER

Imaginative fare in a retro-style setting with

counter stools and booths. 19 Main St. 518-592-1313 oakhurst-diner.com I

PASTURE KITCHEN

Redefining fast food with clean, nutrient-dense meals made from regeneratively farmed ingredients. 130 Route 44 518-689-4090 tallow.menu I

TARO’S

A casual NYC-style pizza spot with delicious Italian options. 18 Main St. 518-789-6630 I

THE MILLERTON INN

A quaint restaurant with a Mediterranean touch serving brunch, lunch, and dinner. Enjoy baked moussaka or saffron orange chicken. 53 Main St. 518-592-1900 themillertoninn.com M

WILLA

Farm-to-table restaurant serving fresh local ingredients. Try their smash burger made with Kinderhook Farm beef. 52 Main St. 518-789-0252 willahvny.com M

Pawling

CORNERSTONE

A welcoming American restaurant and bar on Main Street. 146 E Main St. 845-493-0337 cornerstonepawling.com M

DARYL’S HOUSE

Live music and great food, founded by Daryl Hall. 130 Rte 22 845-289-0185 darylshouseclub.com M

MCKINNEY & DOYLE FINE FOODS

Serious American cuisine and a beloved bakery in the heart of Pawling. 10 Charles Colman Blvd. 845-855-3875 mckinneyanddoyle.com M

Pine Plains

CHAMPETRE

Cozy French restaurant in Pine Plains Enjoy their escargot, steak, or fish dishes. Seasonal specialties. 2938 Church St. 518-771-3350 @champetre.ny M

EL GUACAMOLE

A family-style Mexican restaurant with classic tacos, fajitas, fried plantains. 7795 S Main St. 518-771-3330 I

SPUD SHACK

Casual lunch spot for burgers and wings. 2953 Church St. #29 518-771-3205 I

STISSING HOUSE

Colonial tavern with a wood-burning oven featuring award-winning French-Italian meals.

7801 S Main St. 518-771-3064 stissinghouse.com M

THE MOOSE ON THE LOOSE

An old-fashioned sandwich shop with great options for breakfast or lunch.

7711 S Main St. 518-398-5040 I

TOWER PIZZA

A small-town spot serving pizza and Italian food. Enjoy their fried calamari or chicken parmigiana.

2947 Church St. 518-398-7800 I

Poughkeepsie

ALEX’S RESTAURANT

A fourth-generation owned restaurant; delicious options for breakfast and lunch.

1 Market St. 845-452-1125

alexsrestaurant.org I

BRASSERIE 292

A timeless spot with an impressive menu, from a raw bar to the plat du jour.

292 Main St. 845-473-0292 brasserie292.com E

ESSIE’S RESTAURANT

Cozy, elegant American-style restaurant with an array of options.

14 Mount Carmel Pl. 845-452-7181 essiesrestaurantpk.com M

MAHONEY’S IRISH PUB & STEAKHOUSE

Lively pub serving authentic Irish cuisine. 35 Main St. / 845-471-7026 mahoneysirishpub.com M

SAVONA’S TRATTORIA AND BAR

Serving trattoria-style Italian favorites for breakfast, lunch, brunch, and dinner.

1 Collegeview Ave. 845-876-4505 savonas.com M

SHADOWS ON THE HUDSON

Waterfront restaurant with a raw bar and an extensive beverage list.

176 Rinaldi Blvd. 845-486-9500 shadowsonthehudson.com E

SUSHI VILLAGE

Offers sushi, hibachi, createyour-own poke bowls. 8 Raymond Ave. 845-471-5245 sushivillagenyc.com M

TAMARIND

Upscale Indian restaurant offering classic curries and tandoori dishes. 2185 S Rd. 845-632-2230 thetamarindrestaurant.com M

TAVERN 23

Combines modern-creative and traditional cooking styles to create remarkable dishes. 23 Verrazano Blvd. 845-473-2323 tavern23.com M

THE ACADEMY

The Bar, Keepsake, and Cornerstone Cafe. 33 Academy St. 914-512-4324 theacademyhvny.com M

Red Hook

BRIGITTE BISTRO

Quaint bistro serving classic French cuisine in a charming setting, for brunch and dinner. 61 E Market St. 845-835-6230 brigitte-bistro.com M

BUBBY’S TAKE-AWAY KITCHEN

Slow-cooked meats, vegan and vegetarian options in downtown Red Hook. 19 W Market St. 845-758-8226 I

CHARLIE O’S BAR AND GRILL

Family friendly restaurant with a full bar and extensive menu. 23 E Market St. 845-758-2123 charlieosbarandgrill.com I

RUSTIC TABLES

Serving breakfast, lunch, and dinner: waffles, duck wontons, Fiesta Bowls. 1215 Rte. 199 845-758-2437 rustictablesrestaurantbar.com I

FLATIRON RESTAURANT

American-style restaurant serving roasted cod, pan-

seared duck breast, and more. 7488 S Broadway 845-758-8260 flatironsteakhouse.com E

THE GROVE

Elegant versions of beloved comfort foods. 650 NY-199 845-758-3006 thegroveatredhook.com M

THE HISTORIC VILLAGE DINER

Open at 6 am, this streamlined metal railroad dining car is the focal point of local nostalgia. 7550 N Broadway 845-758-6232 historic-village-diner.com I

LUCOLI

Popular pizzeria with fresh ingredients, wood-fired pies. 7476 S Broadway 845-758-5600 lucoliredhook.com I

MISTO EATS

A mix of cultures and cuisines, using local ingredients. 7466 S Broadway 845-835-8044 misto-eats.com M

SAVONA’S TRATTORIA & BAR

Traditional Italian meals made from family recipes and local ingredients. 7249 S Broadway 845-758-6400 savonas.com M

TASTE BUDD’S CAFE

Chocolates, coffee, sandwiches, pastries, salads. Vegan options. Live music. 40 W Market St. 845-758-6500 tastebudds.com I

YUM YUM NOODLE BAR

Dishes inspired by Japanese and other Asian cuisines with vegan and vegetarian options. 7496 S Broadway 845-835-6383 yumyumnoodlebar.com M

Rhinebeck

ABA’S FALAFEL

Traditional Middle Eastern falafel, salads, Turkish coffee.

54 E Market St. 845-876-2324 abasfalafel.com I

AROI THAI

Casual restaurant; traditional Thai dishes. 55 E Market St. 845-876-1114 aroirestaurant.com M

BUNS BURGERS

A new take on fresh, local family dining; burgers, fries. 20 Garden St. 845-516-5197 bunsburgersny.com I

BREAD ALONE

Beautiful cafe serving breakfast and lunch daily. Amazing breads, crackers, and treats. 45 E Market St. 845-876-3108 breadalone.com I

CAFE CON LECHE

A cafe offering authentic Puerto Rican cuisine. 6384 Mill St. 845-516-4315 nycafeconleche.com I

CINNAMON INDIAN

Traditional dishes from various regions in India and Sri Lanka. Lunch and dinner daily. 51 E Market St. 845-876-7510 cinnamoncuisine.com M

FOSTER’S COACH

HOUSE TAVERN

A tavern offering a wide variety of food choices, from nachos to seafood dishes to the Thanksgiving sandwich. 6411 Montgomery St. 845-876-8052 fosterscoachhouse.com M

GABY’S CAFE

An authentic Mexican restaurant known for enchiladas, paella, mariscada. 6423 Montgomery St #7 845-516-4363 gabysrhinebeck.com M

GIGI TRATTORIA

Modern farm-to-table Italian fare in airy, stylish quarters with a patio. 6422 Montgomery St. 845-876-1007 gigihudsonvalley.com M

LE PETIT BISTRO

Bistro delivering classic French fare, with a smart wine list.

2 E Market St. / 845-876-7400 lepetitbistro.com E

LITTLE GOAT

Seasonal vegetables, house pastas, local meats, bold Mediterranean flavors. 6380 Mill St. 845-516-7273

littlegoatny.com M

MARKET ST.

Italian restaurant serving Neapolitan-style pizza and specialty cocktails. 19 W Market St. 845-876-7200 marketstrhinebeck.com M

OSAKA SUSHI

Family-run Japanese restaurant known for fresh sushi and friendly staff. 22 Garden St. / 845-876-7338 osakasushi.net M

PIZZERIA POSTO

Acclaimed pizzeria serving artisanal wood-fired pizza. 43 E Market St. 845-876-3500 postopizzeria.com I

{PRETTY TO THINK SO}

Farm-to-table fine dining and craft cocktails in a chic space. 6417 Montgomery St. 845-516-4556 prettytothink.so E

RHINEBECK BAGELS AND CAFE

Serving the area’s most artistic breakfast and lunch. 31 W Market St. 845-876-8025 rhinebeckbagels.com I

SMOKY ROCK BBQ

Consistent winner of Hudson Valley BBQ contests, serving beef, pork, duck and more 6367 Mill St. 845-876-5232 smokyrockbbq.com M

THE TAVERN AT THE BEEKMAN ARMS

Colonial tap room with a hearth and full bar, and a garden greenhouse. 6387 Mill St.

845-876-7077 beekmandelamaterinn.com M

TERRAPIN RESTAURANT

Contemporary-American restaurant serving diverse flavors from local farms. 6426 Montgomery St. 845-876-3330 terrapinrestaurant.com I

Rhinecliff

KIPS TAVERN

Riverfront near the train station. Crabcakes and chicken paillard are faves. 1 Shatzell Ave. 845-516-4737 kipstavern.com M

Staatsburg

RIVER AND POST

Eclectic local fare and cocktails, celebrating its sleepy village in a cozy setting.

57 Old Post Rd. 845-773-9373 riverandpost.co M

Tivoli

THE CORNER

A Mediterranean-inspired menu featuring fresh ingredients.

53 Broadway 845-757-2100 hoteltivoli.org/the-corner M

GIOBATTA ALIMENTARI

Chef Francesco Buitoni’s authentic Italian cuisine; restaurant and market. 69 Broadway 845-757-2567 giobatta.com M

OSAKA TIVOLI

An original menu with unique sushi creations along with standard Japanese dishes. 74 Broadway 845-757-5055 osakativolisushi.com M

SANTA FE HUDSON VALLEY

Lobster quesadillas, short rib tacos, and grilled salmon Veracruz.

52 Broadway / 845-757-4100 santafehudsonvalley.com M

TIVOLI GENERAL

A cozy coffee shop offering breakfast, sandwiches, groceries, wine, and beer. 54 Broadway tivoli-general.com I

Stanfordville

3 BROTHERS PIZZA

Pizza shop offering a variety of delicious pizza and food. 6270 NY-82

845-723-4139

3brotherspizzadeli.com I

COYOTE FLACO

Family-run Mexican restaurant, authentic dishes. 6063 NY-82

845-868-3360 coyoteflacostanfordville.com I

PEYO’S CAFE

Mexican restaurant serving paninis, wraps, and quesadillas. 5979 NY-82

845-868-3335 I

Wassaic

BLACK BIRD BISTRO

Casual family-owned bistro serving flat bread with sausage and ricotta, chicken with macand-cheese, and more. 3997 NY-22

845-789-1515 blackbird-bistro-ny.com M

THE LANTERN INN

Woodfired pizza, organic wines, craft brews, cocktails, outdoor fire pit. Popular spot for families.

10 Main St. 845-373-8389 wassaiclanterninn.com I

THAI BAAN

Upscale versions of Thai favorites, in the high-ceilinged Tenmile Distillery. 78 Sinpatch Rd. 845-877-6399 tenmiledistillery.com M

VITSKY BAKERY

Small-batch bakery using seasonal, hearty ingredients. 3 Main St. vitskybakery.com I n

BITS AND PIECES

›GALLERY 40 IN THE HALLWAY ART SPACE in Poughkeepsie is showing a new exhibition, “Bits and Pieces”, from July 1 through July 26. The exhibition puts a spotlight on collage as a medium and is presented in connection with the symposium “Making Meaning,” planned for July 22–24 at Vassar College.

The exhibition is a juried group show with William PK Carter as the featured artist and focuses mainly on young and emerging artists. Collage is an art form in which individual elements—pieces of paper, fabric, photographs, found paper, and the like—are assembled into new, autonomous artworks. Both collage and assemblage fundamentally depend on bringing together two or more existing elements in a way that makes us consider them in new ways, both as individual items and as a new whole. Instead of creating everything from scratch, the artist selects and combines existing elements, often layering them to produce new meanings or visual effects.

The term comes from the French word coller, meaning “to glue,” and it became widely recognized in the early 20th century through artists like Pablo Picasso and Georges Braque. They introduced collage into Cubism by incorporating newspaper clippings, wallpaper, and other everyday materials into their paintings—challenging the idea that art had to be purely painted or drawn.

There will be an opening reception for “Bits and Pieces” on Sunday, July 12 from 2 to 4 pm.

40 Cannon St in Poughkeepsie. gallery40pok.com