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.