Sunday, Feb. 16: A $5 admission at the door includes two flavors of hot chocolate. Other activities include blacksmithing and broom shop demonstrations, sledding on Hoot Hill and guided hikes.
Alyson Reidy owns and operates a beloved spot on Route 209 in Stone Ridge where ice cream has been served for nearly 70 years.
Saturday, Feb. 15: “I wanted to create a cookbook for people who had sort of fallen out of the practice of cooking or who had never learned to cook in a way that is flexible, incorporating different ingredients on the fly, which is what you get if you have a garden or shop at the Farmers’ Market. It also helps you avoid waste.”
Ingredients include vegetable rice, black beans, coleslaw, guacamole, pico de gallo, onion marmalade, a sweet chili sauce and cilantro. But the star of it all is the tender, juicy, short rib.
Sunday afternoon’s weather was cloudy, with temperatures in the 40s: not too cold to hang out outdoors for a few hours, but deﬁnitely chilly enough to spur appetites for warming samples of the spicy concoctions.
The humble bowl of chili con carne was once the province of mid-19th century cowboys and the incarcerated in Texas. Designed to stretch out the cheapest cuts of meat into something edible, the savory stew is now mainstream, devoured with gusto by most of the population coast-to-coast.
A look at one of the town’s signature eateries, a combination market and caterer.
Thirty years ago, Ronnie Shapiro realized that by making it convenient and simple for others to embrace a vegan diet, she could multiply her own reduction of animal suffering. Now, at Healthy Gourmet To-Go on Market Street in Saugerties, she devises, cooks and packages countless vegan meal packages that get shipped throughout New York and parts of New Jersey.
Zeus Brewing Company opens in Poughkeepsie with fresh beer and Italian fare; Rooftop bar coming this summer. The fact that the site is diagonally opposite the Cunneen-Hackett Building, once the mansion of brewing magnate Matthew Vassar, is purely coincidental.
Water Street Market will host its sixth annual Local Ingredient Chili Challenge on Saturday, January 25 from noon to 3 p.m. Up to 20 participants will be accepted. There is no cost to enter, but participants will need to donate a minimum of five gallons of their best chili and be there to serve it.