Spring Culinary News and Opportunities Throughout the Area

By Morris Gut

The culinary landscape in the Hudson Valley is blossoming again. Like planting seeds in the garden, restaurants are sprouting everywhere.

There are other food-related experiences as well. Here are some of the latest opportunities.

Stone Barns Center to Mark 20^th Anniversary

The Stone Barns Center for Food & Agriculture at Pocantico Hills will hold a gala 20^th anniversary dinner and fundraiser on Saturday, May 4 honoring its founding chair Peggy Dulany. Featured will be a research showcase, dinner and dessert reception along with live entertainment. Reservations are a must.

For more information, visit www.stonebarnscenter.org/20years.

The restaurants at Blue Hill at Stone Barns have received accolades worldwide. Since founding chef Dan Barber stepped aside in 2021, there has been a rotating chef program in place. Guest chefs are selected from diverse backgrounds and bring their unique culinary vision to the kitchen and the public.

Meals with as many as 10 to 15 courses in the formal dining room can run from $348 to $398 per person, before tax and tip. Beverages are extra.

In recent years, Blue Hill has added additional dining options to the bill of fare: breakfast, the Family Meal at Stone Barns, the cafeteria communal table and Lunch Tray at Blue Hill. There is nightly seating in the bar and lounge as well.

Blue Hill at Stone Barns is located at 630 Bedford Rd. in Pocantico Hills. (Address will say it is in Tarrytown.) Info: 914-366-7920 or visit www.bluehillfarm.com.

Jacob Burns Premieres Wine Bar

The Jacob Burns Film Center in Pleasantville will become a light food and imbibing destination, another new amenity for film lovers.

The debut of Take 3 Wine Bar and Café is part of a multistory refurbishment of the facility. The 85-seat café will be located on the top floor.

Take 3 will offer a variety of locally sourced food and beverages including sandwiches, cheeseboards, salads, baked goods, mac and cheese, fine wines, craft beers, cider, coffee and hot chocolate. Food and beverage suppliers include Second Mouse Cheese Shop, Irving Farm, Feel Good Booch, Captain Lawrence Brewing Co., Soul Brewing Co. and Thompson’s Cider Mill.

The space was designed by film center board member Laureen Barber, co-owner and designer at Blue Hill at Stone Barns, along with architect James Coleman. It was made possible with a generous gift from Ginny Gold of Bedford Hills, another board member, in honor of her late husband, Marty Gold, a noted wine connoisseur and the president and CEO of Martin Scott Wines, Ltd.

The café will be open Thursdays from 4 to 10 p.m. and Fridays and Saturdays from 12 to 10 p.m. Patrons are invited to enjoy the café before or after the show.

The Jacob Burns Film Center is located at 364 Manville Rd. in Pleasantville. For more information, call 914-747-5555 or visit www.burnsfilmcenter.org.

Zwilling Cooking Studio Spring Program

The spring series of cooking classes is underway at Zwilling J.A. Henckels in Pleasantville. The hands-on classes are for all age ranges, skill levels and cooking styles. The culinary choices vary from French bistro, to viva Espana, to steakhouse and Moroccan. Spaces must be reserved in advance. Larger groups are welcome.

Zwilling Cooking Studio is located at 270 Marble Ave. in Pleasantville. Info: 914-385-3499. For the full schedule of classes, visit  www.zwillingcookingstudio.com.

Noshing at the Ball Game

The Major League Baseball season is underway, and if you’re planning to eat while visiting Yankee Stadium, the food service throughout the park has been revamped for 2024, featuring some old and some new delights.

Bronx-born celebrity chef Christian Petroni, former executive chef at Fortina restaurants in Westchester and a regular on the Food Network, has brought his cheesy garlic bread to the park. Mac Truck will be offering its unique take on mac and cheese with a variety of toppings. Also, noted chef and restaurateur David Chang has brought Fuku, his fried chicken concept.

Returning concessionaires include Lobel Meat Market for tasty beef sandwiches and platters; Streetbird by chef Marcus Samuelsson; Bobby Flay’s Bobby’s Burgers; Mighty Quinn’s BBQ; Chick & Pete’s; City Winery; The Halal Guys; Sumo Dog; Benihana; Oatly, a dairy-free soft serve treat; and Wings of New York. There are gluten-free, vegetarian and vegan options. You can also check out the Yankee Stadium Tower Garden.

For more information, visit www.mlb.com/yankees/ballpark/food.

For all you Mets fans out there, the big culinary news coming out of Citi Field this season is the return of Pat La Frieda Meat Purveyors and Pete Alonso’s Arctic Grill. You can also try Whole Hog BBQ, Lobster Shack, Shake Shack and Fuku. Vegetarian and vegan options are available as well.

If you like burgers, you can try the new French onion soup burger.

To learn more, visit www.mlb.com/mets/ballpark/citi-field-dining-guide, although as of last weekend the site has not been updated.

Thinking of Joining a CSA?

While the term farm to table has become ubiquitous at many restaurants across the Hudson Valley, the idea of a household joining a Community Supported Agricultural (CSA) program has also been growing in popularity.

As a member of a CSA, you will receive the seasonal harvest delivered right from the farm to your home. Depending on the type of CSA, your take could be anything from fresh milk and eggs to meat and produce.

The Hudson Valley CSA Coalition offers details about local farms and purveyors in Westchester and Putnam counties that are offering memberships. For more information, visit www.hudsonvalleycsa.org.

Morris Gut is a restaurant marketing consultant and former restaurant trade magazine editor. He has been tracking and writing about the food and dining scene in greater Westchester for 30 years. He may be reached at 914-235-6591 or at gutreactions@optonline.net.