By Chef Devon Gilroy
As a chef, I love being in the Hudson Valley because the community that has emerged is around agriculture and cooking. It allows me to work closely with my products in a way that would not be possible were I still based in New York. Farmers deliver their products directly to me and I’m able to be involved in the entire process of selecting and receiving my ingredients. From farming to storage, delivery, preparation, and finally, cooking. The dishes I create are the product of a thriving community that is working together to produce the highest quality ingredients.
The Hudson Valley is currently experiencing a powerful ‘back to the land’ movement with young farmers settling down and practicing very innovative business concepts. Farms like Sawkill in Red Hook, Raven and Boar, and Kinderhook are examples of new businesses started by artisans of many different backgrounds, which is creating an incredibly diverse community of creative minds. From the farm to the table, Hudson Valley farmers, artists and entrepreneurs constitute a truly unique community that reflects the many interests and talents of its members.
Local Delicacy | Mushrooms
Something we have up here are dishes that feature fresh local mushrooms. I work with three or four local foragers who on any given week are harvesting black trumpets, chanterelles, hen of the woods, lobster mushrooms, or chicken of the woods -- the list goes on. Most recently, we’ve been seeing enormous growths of wild yellow oyster mushrooms and white oyster mushrooms. Dishes that work with these local ingredients are largely exclusive to the area and if you see them on a menu, are definitely not to be missed.
Take Home | Anarchy Apiaries Honey
Beekeeper Sam Comfort has hives up and down the east coast. He harvests the honey himself and he packages it . What makes it such a great local gift is that his product is coming from all over the area, really town by town, so if you come stay in Rhinebeck, Red Hook, Tivoli, Clermont, or Germantown, you can get honey that was produced seasonally from within a few miles of wherever you are.
MY RESTAURANT | The Corner at Hotel Tivoli
The Corner at Hotel Tivoli is a restaurant dedicated to creating an atmosphere where food, drinks and design all equally receive the utmost care and attention in order to create a truly elegant and refined dining experience for our customers. Owners and artists Helen and Brice Marden are extremely involved in this creative process, and the Moroccan / Mediterranean influences evident in the food are representative their overall vision, my culinary experience and our travels.
If I had to narrow it down to one dish that I recommend you order, I’d say the Moroccan-style chicken. It is locally-raised chicken from Fazio Farms in Modena, NY that is braised in ras el hanout and accompanied by preserved lemon and green olives, it’s a dish that really encompasses our Moroccan influences while showcasing techniques developed during my career in New York City.
53 Broadway, Tivoli, NY 12583
T: 845.757.2100 | hoteltivoli.org/the-corner
Chef Devon Gilroy's Hudson Valley Guide
COFFEE | Tivoli General
They make a good cup of coffee. They work with a company called Monkey Joe, a roaster on the Catskill side of the Hudson Valley, which is a business I like to support.
54 Broadway, Tivoli, NY 12583
T: 845.757.2690 | www.tivoli-general.com
BREAKFAST | Bread Alone
They offer a classic breakfast menu, many dishes accompanied by, if not featuring, their own fresh organic breads. It’s a cheery atmosphere, and I’d recommend the Sprout Creek Goat Cheese Omelet.
45 East Market Street, Rhinebeck, NY 12572 | T: 845.876.3108
22 Mill Hill Road, Woodstock, NY 12498 | T: 845.679.2108
3962 Route 28, Boiceville, NY 12412 | T: 845.657.6057
Talbott & Arding Cheese & Provisions
They have a selection of charcuterie and items to go that I’m particularly enthusiastic about.
323 Warren Street, Hudson, NY 12534
T: 518.828.3558 | www.talbottandarding.com
Bonfiglio & Bread
Gaby Gulielmetti, the chef at Bonfiglio and Bread, has a true personal style which is evident in his baking. The rye bread is easily the best in the Hudson Valley. If they happen to be out, you can't go wrong with one of the croissants.
748 Warren Street, Hudson, NY 12534 | T: 518.822.0277
Bluecashew Kitchen Pharmacy
This s the place to go for high-quality kitchen and home goods. They offer an impressive selection of quality items, cookbooks and kitchen furnishings.
6423 Montgomery Street, Suite 3, Rhinebeck NY 12572
T: 845.876.1117 | www.bluecashewkitchen.com
The selection is high-quality and you’re going to walk out with something delicious.
215 Main Street, Germantown, NY 12526
T: 518.537.7200 | www.ottosmarket.com
Murray’s in Tivoli
This is a great stop for lunch. Since their recent relocation to a renovated church in the center of Tivoli, chef Amy Lawton has created a weekly specials menu that features fresh local produce and is creative, fun and delicious. The Thai Pork salad on the regular menu is a favorite of mine.
73 Broadway, Tivoli, NY 12583
T: 845.757.6003 | murraystivoli.com
Daughters Fare & Ale
Ryan McLaughlin, the chef at Daughters Fare & Ale, cures a lot of his own meats and makes wonderful fresh sausages. I recommend ordering the Merguez Sandwich on the house-made flat bread.
7466 S Broadway, Red Hook, NY 12571
T: 845.835.8365 | www.daughtersfareandale.com
This is a Hudson staple with very high quality ice cream. The salted caramel and pretzel gelato is a personal favorite.
253 Warren Street, Hudson, NY 12534
T: 518.828.7254 | www.lickhudson.com
They offer superb fine French pastries and cakes. Pick up a few to munch on during a stroll down Warren Street.
504 Warren Street, Hudson, NY 12534
T: 518.400.2530 | www.patisserielenox.com
The Corner at Hotel Tivoli
Starting at 4pm the porch is available for wine, beer, cocktails and oysters.
53 Broadway, Tivoli, NY 12583
T: 845.757.2100 | hoteltivoli.org/the-corner
This is a favorite of mine. The owners Sarah and Nick Suarez , originally from Brooklyn, have created a beautiful farm-to-table restaurant with a menu that is committed to highlighting local ingredients and supporting local farmers. I come for the entire dining experience. The kitchen always has a delicious vegetarian dish on the menu. The last time I dined there I was looking for a light meal and ordered a dish comprised of faro, broccoli rabe, perfectly cooked egg, and lightly pickled beets - delicious. Sarah and Nick work the floor and in the kitchen respectively, and are doing a great job creating a welcoming ambience and providing excellent service.
2 Church Avenue, Germantown, NY 12526
T: 518.537.2107 | gaskinsny.com
Food studio does a really good job accommodating to gluten free patrons, which is always a relief to my partner when she dines here. The menu is small, well-designed and supports many local farmers. The spicy chicken with rice noodles is a favorite.
610 Warren Street, Hudson, NY 12534
T: 518.828.3459 | hudsonfoodstudio.com
I highly recommend Market Street. It is such a nice spot for a date night. It is also a particularly good place to gather in larger groups. With its diverse menu it caters to most people's interests and dietary restrictions. The wine and beer selection is fantastic.
19 West Market Street, Rhinebeck NY 12572
T: 845.876.7200 | www.marketstrhinebeck.com
Shelter Wine Bar
A pleasant atmosphere for late night drinks and a bite to eat.
Open until 12am, 2am on weekend
47 E Market Street Suite 2, Rhinebeck, NY 12572
T: 845.876.1500 | www.shelterwinebar.com
Cover photo credit: Dave Overcash [Flickr]
Chef Devon Gilroy
Executive chef of The Corner at Hotel Tivoli in Tivoli, NY. Formerly the executive chef at The Crown and Anchor in Litchfield County, CT, and Amali and Park Avenue Tavern in New York City. He also worked as part of the team at Chanterelle and A Voce. Gilroy grew up in the restaurant business in Manhattan as the son of a restaurateur (Lucky Strike, Match, Nells, Employees Only, East Side Social Club, and Macau Trading Company).
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