The Register Citizen (Torrington, CT)
Hudson Valley a perfect place for a tasty fall getaway
The Hudson Valley is perfect for an autumn vacation
Though autumn is not yet here, people are planning fall getaways.
One of my favorite fall activities is exploring New York’s Hudson Valley, an easy drive from Connecticut.
Nestled above and alongside the mighty Hudson River, Buttermilk Falls Inn & Spa (www.buttermilkfallsinn.com), 220 North Road, Milton, N.Y., 845-795-1310, delivers an experience that marries a luxury-boutique inn with a sustainable farm and rejuvenating spa.
The country-chic resort blends charming rusticity with modern luxury. Take a stroll through trails with tranquil views of Buttermilk Falls, a swan pond and broad stretches of the Hudson River. The stately, 18th century original inn building, where guests are warmly welcomed and given the lay of the land, includes a full-service spa, gym, gardens, working farm and Henry’s at the Farm, the restaurant. The 40-acre organic farm grows fruit, vegetables and herbs for the inn’s kitchens. A flock of heritage chickens are the source of fresh eggs, and other livestock — alpacas, llamas, angora goats and peacocks — entertain.
Breakfast at Buttermilk (included with rooms) is in the main inn building’s “Sun Room.” An expansive buffet of juices, cereals, fresh baked good, fruits, tea and coffee are complemented by madeto-order entrees, featuring farm ingredients such as eggs from its flock . The entrée choices for our first day’s breakfast: Spanish eggs, scrambled with onions, tomato sauce and parsley; spiced apple cider French toast with real maple syrup; and fried eggs with smoked Gouda, pastrami and pea shoots. The second day breakfast choices: fried eggs with bacon, goat cheese, cherry tomatoes and micro arugula; chocolate-chip waffle with blackberry whipped cream and maple syrup; or chive oil omelet with Swiss cheese.
Henry’s at the Farm also takes advantage of the crops. The menu items marked with a llama icon, include ingredients grown on Buttermilk’s Millstone farm. Each day, the chef and his team forage for the best the land has to offer, including fresh berries, vegetables, free-range eggs, herbs and fresh honey from the beehives. The menu celebrates the bounty of the Hudson River Valley, showcasing ingredients grown on-site as well as those sourced from other local farms and artisan producers.
For dinner, I ordered the smoked trout latkes served with pickled cucumbers and dill creme fraiche. The latkes — potato pancakes — were followed by perfectly seared sea scallops with hearts of palm, brown butter and cashews. The description of the lobster ravioli, coupled with the dining room staff ’s recommendation, made it a must-have; a 5-ounce lobster tail, sherry cream, asparagus, Shiitake mushrooms, ovenroasted tomato. I am not a fan of cream sauces; this one is perfectly executed as to not overpower the rest of the dish.
The daily fruit crisp that evening was blueberry/sour cherry, served warm with whipped cream. The topping was just enough so that the fresh fruits remained center stage. Each dessert has a suggested half-pour pairing; the Jorge Ordonez Malaga paired perfectly with the crisp. The house-made ice cream that evening was candy cap mushroom and you have to taste it to believe it. If I didn’t know mushrooms were an ingredient, I would have never known. It tasted like maple candy.
The integration and infusion of the farm’s herbs continues with signature cocktails such as The Millstone Farm Spiced Pear Collins (Greenhook gin, Millstone Farm pear puree, clove simple syrup, fresh lemon, Prosecco topped) and Candy Cap and Rye (Hudson Maple Cask Rye, candy cap mushroom syrup, orange zest, Riserva Carlo Alberto white vermouth).
Inn guests are invited to afternoon Tea in the Sun Room, where a variety of teas and house-baked sweet goods are coupled with conversation with other guests.
The spa treatments use organic products and honey, lavender and herbs from the farm. After your treatment, enjoy a spa lunch, flavorful wraps and salads to savor poolside. The “Falls Detox” from the juice menu is what you need after your cellulite massage or other service. Celery, cucumber, apples, kale, parsley, ginger, turmeric and lemon is what your newly refreshed body will appreciate.
Just over a half-mile from the Inn, on Milton’s Main Street, is Frida’s Bakery & Café, (www.fridasbakeryny.com) owned by Buttermilk Falls Inn & Spa (named after the owner’s daughter; Henry’s at the Farm is named after the son). Frida’s vibe felt like the informal community center for families, locals and visitors. The children’s play area will keep kids busy. Artisan breads, pastries and locally roasted coffee and a breakfast and lunch menu (I enjoyed the chicken pot pie and “build your own salad” where you check off items on a list of ingredients) provide the fuel for exploring the surrounding area.
Pan-seared day boat scallops
ounce olive oil
4 U-10 Scallops
Salt and pepper to taste
2 ounces butter
1 ounce whole cashews
1 ounce fresh hearts of palm, sliced
into thin rounds
1 scallion, julienned
1 tablespoon lemon juice
Heat oil in a skillet over medium-high heat. Season scallops with salt and pepper. Sear the scallops on one side until golden brown. Flip and sear. Add, butter, cashews and hearts of palm and saute. Continue cooking until scallops are cooked through and butter is brown and smells nutty. Plate and garnish with sliced scallion. Finish with a squeeze of fresh lemon juice. Makes one serving.
Sour cherry blueberry crisp TOPPING
2 tablespoons flour 2 tablespoons brown sugar 2 tablespoons rolled oats Dash nutmeg
Dash cinnamon 2 tablespoons butter, room
temperature
Place all ingredients except butter in a stainless steel bowl and mix. Slowly add butter until the mixture resembles coarse crumbs.
FILLING
2 ounces butter
1 cup fresh blueberries 1 cup sour cherries, pitted 2 tablespoons sugar 2 teaspoons lemon juice Zest of half an orange 1 tablespoon corn starch
In a skillet, heat butter. Add blueberries, cherries, sugar, lemon juice and orange zest. Bring to a boil, making sure all of the sugar is dissolved. Add corn starch to thicken making sure it is dissolved. Remove from heat. Place in a buttered ovenproof casserole dish. Sprinkle with topping and bake at 375 degrees until golden brown. Serves 1-2 depending on size of your dish.
Culinary calendar
⏩ Bistro Classiques: through Sept. 15. Union League Café, 1032 Chapel St., New Haven. 203-5624299. Celebrate the end of summer with traditional bistro dishes prepared with fresh ingredients from local farms. Three-course, pre-fixe menu $74 per person with wine pairings, $49 per person without wine pairings. (Beverages, tax and gratuity not included) Menu at www.unionleaguecafe.com/menu.
⏩ Consiglio’s Cooking Demonstration and Dinner: Sept. 13 or 20, 6:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, 203-865-4489 (reservations required), $75 (beverages, tax and gratuity not included).Pasta making with Angelo Durante. Menu: farmers market pappardelle, tomato, cucumber, red onion, goat cheese, homemade cheese angioletti with meat sauce, chocolate hazelnut biscotti. Tickets at http:// www.consigliosrestaurant. com/cooking-classes/.
⏩ New Haven Craft Beer Week:
Sept. 15-23. This nine-day series kicks off with the Fuzzy Cask Crawl, inviting you to test your taste buds, visiting each location to compare cask variations of New England Brewing Co.’s Fuzzy Baby Duck’s IPA. Pick up your event passport at Barcade, Three Sheets, Cask Republic, The Beer Collective, BAR, The Hop Knot, Prime 16, Ordinary.
For details: http://www.craftbeerweeknhv.com.
⏩ 11th annual Raspberry Festival: Sept. 15 and 16, noon-5 p.m., White Silo Farm & Winery, 32 Route 37 E, Sherman, 860-355-0271 or 917-699-7355, www.whitesilowinery.com. Features six small plates of food prepared with farm-grown raspberries. Menu: Chocolate ganache pie with raspberries, raspberry sweet and sour meatballs, monte cristo crepes with raspberry sauce, raspberry elderberry sorbet, Victorian sponge cake, and mixed green salad with roasted pecans, blue cheese, and raspberry vinaigrette. $5 per plate. Admission is free. Wine available for sale. Live music 1-4 p.m. by Martin Meyer. Free winery and field tours. Pets and children are welcome to join their parents.
⏩ Beer & Oysters on the Sound:
Sponsored by the New Haven Land Trust, Sept. 16, 4 to 7 p.m. Carousel at Lighthouse Point Park, 2 Lighthouse Road, New Haven. Beer from a selection of local breweries, Copps Island oysters, live music, food trucks, carousel rides and more. $35 in advance for general admission; $40 at the door. Includes beer tastings from each brewery and 6 oysters, plus a commemorative pint glass. Age 21+ only. Children and non-drinker tickets available. Info and tickets at https://newhavenlandtrust. formstack.com/forms/ newhavenlandtrustbeer.
⏩ Consiglio’s Murder Mystery Dinner: “Don’t Forget the Props!” Sept. 21. Doors at 6 p.m., dinner and show at 7, Consiglio’s Restaurant, 165 Wooster St., New Haven, reservations at 203-865-4489, http://bit.ly/2cyB02Y, $65 includes dinner and show (beverages, tax and gratuity not included). An interactive comedy show that goes on throughout the evening during a three-course meal. The cast mingles from table to table, dropping clues for a mystery that only you can solve. When the local theater company debuts their latest show, things go horribly wrong.
What chef would you like me to interview? Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me: Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at gw-stephen.fries@gwcc.commnet.edu or Dept. FC, Gateway Community College, 20 Church St., New Haven, 06510. Include your full name, address and phone number. (Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.)