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FOOD + DRINK
S T O RY A N D P H O T O S B Y B R A D L E Y H AW K S
Profiteroles stuffed with pork rillettes, mustard caviar, Jersey Girl cheese, and a tangy mustard sherry vinaigrette from The Hop.
From Crop to Kitchen SEVEN MUST-TRY FARM-TO-TABLE RESTAURANTS IN THE HUDSON VALLEY
32 upstater
/ u p s t a t e r.c o m / fo o d – d r i n k
At the very heart of the farm-to-table movement lies a profoundly simple and beautiful notion: that we should care as much about where we actually source our sources of nourishment as we do about how the food on our plates is prepared. This means much more than being able to cite the particular farm that originated any particular bushel of corn. Instead, it means being aware of the conditions under which our food is raised, grown, and harvested. In an ideal situation, farm-to-table means a symbiosis between the farmer and the chef, with the menu not only being driven by the crops, but also with crops being planned with a specific kitchen and audience in mind. A brief journey through the Hudson Valley as summer unfolded revealed a few venues that seem to embody precisely this keen food awareness.