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Baby lambs at Old Chatham
Sheepherding Company in Chatham
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www.e-chairusa.com
bread baker Dan Leader of Bread Alone,
which opened in 1983, just expanded
his Rhinebeck bakery into a full-fledged
bistro and recently published a book,
Panini. Tom and Nancy Clark, who since
1997 have been making award-winning
farmstead Camembert at Old Chatham
Sheepherding Company in Chatham,
using milk from the sheep that graze
their 600-acre farm, went national
with their yogurt last year and are now
working on a blue cheese. Guy Jones,
who for 28 years has been raising organic
produce on his Blooming Hill Farm in
Blooming Grove, is bringing people
together with farm dinners under the
stars, served at long tables in his fields.
“We are so diverse,” says Eve Felder,
associate dean for culinary arts at the
Culinary Institute of America. According
to Felder, it’s not just grapes, as found in
Napa Valley. There are farmers with both
fruit trees and fields of produce. Cheese
makers who raise goats, cows and sheep.
And we no longer have to rely on chefs
to buy the products out of the back of
a truck. You have your choice: Browse
in a local gourmet shop like Random
Harvest in Craryville, or just walk up
to Sir William farm and slide your cash
in the honor box. You’ll have the same
cheese and meat that are served at the
best restaurants in Manhattan.
Or, the next time you’re in the
area, pull up a bar stool at the nearest
neighborhood restaurant and order
the duck terrine. Then raise your glass
and propose a toast: The Hudson Valley
has arrived.
