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Farm to Table in the Hudson Valley
One of the biggest challenges (aside from the parking tickets) for chefs at even the hoitsy-toitsiest of Manhattan's fine restaurants is procuring fresh meats, dairy and produce. Shipping, processing and the sheer logistics involved in getting foodstuffs from the farm through middlemen to the markets and finally to the dinner plate takes time, and the price is always lost freshness.
On the other hand, things are quite the opposite for restaurateurs in the Lower Hudson Valley who practice "farm-to-table" sourcing from local growers and dairies in upstate New York's farm country. And the list of restaurants is growing each season. Hudson Valley Bounty, an online promoter of farm to market agriculture currently lists more than two hundred seventy five restaurants in the Lower Hudson River Valley which source the freshest of the fresh from local producers. Not all are simply restaurants. Red Devon in Bangall, a hamlet north of Stanfordville, NY is practically is own ecosystem, with a 70 seat restaurant, cafe, market and bakery. The restaurant sources from twenty local area farms, buying beef, pork, chicken and lamb, eggs, milk and produce daily. The cuisine is focused on fresh, sustainable and unique, with unusual selections like Pork Cheek with Chili ... more

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