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Friday, February 22, 2013

Hudson Valley Restaurant Week Launch Part 3 of 4

Exploring the vendors and suppliers was next on the agenda.  Many not only brought samples of their wares, and knowledgeable representatives, but a few also included chefs preparing locally grown or raised culinary selections.  Chefs and other participants in the event were easily drawn to tables with items like cheese, 

teas from Harney & Sons Fine Teas (I tried this Lingonberry Green for Chef Marcus Samuelsson and found though it could be called light, it smelled comforting, it tasted smooth and felt soothing),

Chef and Culinary Institute of America Graduate, Shawn Hubell (owner of Amuzae) gently and simply prepared mushrooms 

from Madura Farms in a pan with a splash of oil.  

The mushrooms had a soft, meaty texture and full bodied flavor with just a bit of salt for seasoning.

Jason Friedman from Lowland Farm in Warwick on left with Chef Jim Haurey (Chef Haurey will soon open The Grange in Warwick) offered guests a sample of pork confit.

The mushrooms and pork were among my standout favorites from the event (although I still dream about the blood orange...)

Learning about local products, trying local products and looking forward to sampling more during Hudson Valley Restaurant Week from March 11 - 24 all keeps me feeling Fed Well.  


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