Rogues On The Road

We had the privilege to meet up with artisan cooper, John Cox for an afternoon of discovery and learning about the lost art of coopering. "Whale oil, tobacco, cotton, cement, salted meats, fish, eggs, pelts, nails, glass, you name it...it was shipped, stored, and used in a barrel. In 1901 there are 90 million people in America and there are 93 million barrels. Our ancestors relied on this and the Cooper’s who made these, maintained them, stored them and access them for 2000 years."

We originally thought this episode was solely about traditional barrel manufacturing; however, we found out rather quickly that it's not just about barrels. Yes, barrels are a big part of Johns story and his cooperage; however, he designs and manufactures other wooden vessels for for fermented foods as well as fermentable drinks. He has worked with many brewers, distillers and now chefs. Firkins, barrels, wash backs, muro cabinets, kojiban, kioke, krout mashers, mash paddles are the range of John's products.

We look forward to sampling products aged in John's vessel in the near future! Interested in his products? click on the link QUERCUS COOPERAGE for more information.

We spent an amazing hour with distiller/winemaker, Stephen Osborn & drummer/musician Lou Caldarola at Hudson Valley's, Stoutridge winery & distillery. We learned & consumed absinthe from around the world including an absinthe distilled and bottled over 121 years ago! Historical absinthe was produced for medicinal purposes and can be traced as far back as Egyptian times.

Stephen shared his passion for distilling which is deeply rooted in chemistry. He is relatively new to producing absinthe but after consuming his expressions as well as different absinthes from around the world it is very clear, Stephen has a deep understanding and passion when it comes to producing this wonderful liqueur.

There are many myths and pre-conceptions when it comes to the "green fairy". Lou helped to debunk some of these misconceptions by sharing his historic knowledge of absinthe as well as the some of the classic ways to both prepare and consume the liqueur. Lou also opened a french absinthe which was distilled over 120 years ago! Consuming it was the equivalent of traveling back in time. It also was clear that the base spirit of this historic absinthe was most likely, cognac. Which was a little unusual but not surprising.

We highly suggest making your way to the Hudson Valley and spend an afternoon at Stoutridge. There are a few absinthe expressions to sample as well as a many other spirits and liqueurs to try. Don't worry, there's a food truck! The experience was unforgettable and we're looking forward to return soon.

We had a follow-up conversation with Kentucky poultry farmer, Charles Morris. Charles produces around 1.1 million chickens every 6-8 weeks for consumers. Charles and John Buttram were featured in Morgan Spulock's documentary, Super Size Me 2: Holy Chicken. The documentary opened consumers eyes to "big chicken" and how oppressive and misleading the poultry industry is. Since 2017 Charles, John and other farmers have all received threats and other painful reprocussions for their role as "whistle blowers" in Morgan's documentary. Change has definitely begun as a result of the 2017 documentary but clearly, more needs to be done.

Most recently, some "big chicken" executives are showing up on the radar accused of price fixing by the federal justice department. CNN "The one-count indictment levels charges against the Pilgrim's Pride CEO, Jayson Penn, and former vice president, Roger Austin. Colorado-based Pilgrim's Pride (PPC) is the second largest broiler chicken supplier in the country, after Tyson Foods. Also charged were Mikell Fries and Scott Brady, president and vice president of Georgia-based Claxton Poultry Farms."

We support our farmers 100% and it is our hope that positive change WILL come; however, It's just not coming quick enough. Please listen and help spread the word.

This episode is about the worlds first indoor aquaculture farm. "Heron Farms started as a research question asked by graduate student and founder Sam Norton at the College of Charleston: what if we used the problem of sea level rise as the main resource for a new kind of agriculture? In June 2018 the concept won first place at the South Carolina Department of Agriculture's inaugural ACRE Start-up Competition." And so it began...

Not only has Sam created a succesfull indoor farming system, he has also created opportunity to expand and potentially franchise his model. His systems have been designed utilizing shipping containers and are becoming increasingly streamlined and easy to operate. Food AND habitat restoration could be popping up in a coastal city near you.

Sam has also worked with local Charleston chefs and brewers to produce some innovative dishes including a Coastal Harvest Gose with Low Tide Brewing. We also have word that there is a distilled spirit project in the works. Cant wait, Tyler!

Order your sea beans here!

Meet Jean Black, AKA the "Black Wine Guy". Jean has had a very long, interesting and unconventional career in the wine business, which began at the oldest wine shop in New York City, Acker wines. "What started as a package store in 1820, has today become the oldest and most respected wine shop in America. Acker Merrall Condit, located on the beautiful and historic Upper West side of Manhattan, has provided expert wine services for nearly two centuries." While at Acker, Jean sold, stocked, learned and tasted wines from all over the world. Jean quickly rose through the ranks at Acker and quickly became one of the top wine experts at Acker. It wasn't long before Jean found himself traveling to California wine country to buy wine directly from the vineyards. It was this time Jean fell in love with the "wine country" lifestyle. Hard-working farm life surrounded by great people, great wine, great food, even greater stories, occasional campfires and late nights. Many of Jean's selections come from this award winning vineyards and although we're not in California sipping on these fine wines it does give the consumer subtle whispers of Jean's amazing experience's at these vineyards. A FEW of Jean's top vineyards include, Ledge, Turtle Rock, Hill of Tara, and Argot.

This episode Jean paired two wines to serve with our Chef Jose Andreas "tinned" sea urchin ( Matt loved the urchin, Rich did NOT). A California blend from Willamette Valley and Spanish Txakolina. Both wines are phenomenal with seafood and affordable.

Had a great time meeting up with Matt Ketchum, an oyster farmer from the North Fork of Long Island. Matt owns and operates Peconic Gold Oysters which has been operating since 2013 on a 10 acre underwater plot. Matt: "The nearby Peconic River provides a unique input of minerals. It is believed that the iron supplied by the river and the algae that bloom in the shallow waters combine to produce the gold color apparent on the oysters' shells throughout the growing season. They've noticed that an edible red algae, Gracillaria (seaweed salad) also thrives here. It is this combination of environmental factors acting in perfect harmony that combine perfectly to make for a cool, crisp, sweet flavor, and creamy texture, with a slightly metallic and smoky finish."

In addition to selling whole oysters, Peconic also sells freshly shucked oysters to go. Their farm stand is open every day and is set up for no-touch, curb side service.In addition, Matt has also collaborated with several business to produce oyster kimchi, oyster quiche and plans on working with a local brewery to produce an oyster beer.

We wrapped up the session discussing food and beverage pairings. Peconic loves to pair their oysters with wines from local vineyards. In particular, a cold, crisp Chenin Blanc. We met up with Sterling from Mama Roux who crafts "Cest Bon" a White Negroni made in collaboration with The Spirits Lab. We can't wait to try Peconic oysters matched up with the White Negroni!

We met up with Rick and Andrew at Shady Knolls distillery to learn about their distilled spirits which are made from apples and rye grown right on their own farm. This is a father, son-in-law operation which began in 2011. They both love traditional French apple brandy which is why decided to utilize traditional NY fermentables, apples and winter rye. They planted 1800 trees with 120 varieties. By 2015 the trees were producing, processing equipment was purchased, all they needed was a still. In 2016 they purchased a vintage 225 gallon Alembic Charentais Pot Still manufactured by the leading French manufacturer, Chalvignac Prulho Distillation which required two technicians from France to fly in to help and install. They built a grainery and installed a grain silo, hammer mill and grain processing equipment and by early 2017 Shady Knoll finally started distilling. They produce apple brandy, pommeau and rye whiskey.

We met up with Hudson Valley farmer, Doug Giles at Walbridge Farm. Doug has been raising predominantly Black Angus since 1994. He purchased the farm in a 15 minute sale from the the Wallbridge's which have been operating the farm since 1950. Today Doug manages around 250 head on a fed on a diet of their own silage, haylage andsunflower meal (they grow sunflowers for Hudson Valley Cold-Pressed Oil). They don't spray pesticides or insecticides and their soil and water are tested yearly. In addition, crops are rotated and cattle are frequently moved throughout their fields preserving pastures from erosion. After approximately 18 months cattle are taken to Adams Farm Meat Processing where they are humanely processed and aged. The Livestock holding pens at Adams have been professionally designed by Dr. Temple Grandin, the world's foremost authority in the humane handling of animals. The movement of the animals from the holding pens to the processing plant is through a series of one-way gates along a calming, circuitous path that never retraces steps. This is the most humane method possible and substantially reduces and even eliminates the release of stress hormones to provide a better tasting end product. All this care definitely ensures a tasty end product. We enjoyed a medium rare, bacon, Jalapeño and cheddar burger topped with a sriracha mayo.

Wallbridge products are available at Hudson Milk, Black Snake Brewing & The Market at Mabbettsville. Questions about buying whole, half or quarter cows as well as beef farming questions contact Farmer Doug directly 1-845-235-3789

Two Sunday's a month Nod Hill Brewing in Ridgefield, CT hosts morning yoga at their brewery. We signed up for a little "ohm & foam" followed by a conversation with father-son brewing team, David and Rob Kaye. SaraDavid's wife was responsible for the "ohm" part of our day and led our yoga practice which was fantastic. David and Rob Kaye were inspired to open their own operation after a 2008 visit to Salzburg where Rob had beer for the first time! Not a huge fan of carbonated beverages at that point, something changed in him and he's been enjoying craft beer ever since. They've been operating since 2017 and have converted all their power needs to solar, inspiring other breweries to begin the process themselves.

"We founded Nod Hill Brewery in northern Fairfield County, CT in 2017 with the intention of crafting expressive, balanced, and unique beers that encourage a spirit of thoughtful enjoyment. We gravitate towards brewing hop-forward modern beer, traditionally-influenced European styles, & wood-aged native ales."

TAPROOM HOURS

WED & THURS: 4-9pm

FRI & SAT: 12-10pm

SUN: 12-6pm

CLOSED MON/TUES

Another great DeCicco's beer podcast. We met up with a"Zen" sour-master John Anthony Gargiulo of Hudson Valley Brewery. All though they brew many styles, we chose to focus on their sours for this episode. We have seen and experienced the relatively new American wave of sours and we've learned that brewers like John have approached sours very much the same way chefs approach their dishes. It's all about balance. John brews utilizes a spectacular array of fruits, berries and other unique ingredients to help achieve balance which results in some of the best sours we've experienced. We say experience because thats exactly what it is. Sours hit all the senses and then some! If you are in the Hudson Valley or plan on going, visit beautiful Beacon, NY. Go for a hike in the Hudson Highlands and be sure to stop by Hudson Valley Brewery to imbibe and experience!

Another great brewing podcast at Deccico's markets. We met up with Rushing Duck Brewery co-founder Nikki Cavanaugh. Nikki has been brewing beer since college which led her and her husband, Dan to open Rushing Duck in 2012. Nikki is our first female brewer to interview and It was refreshing to hear her perspective on craft brewing from a largely male-dominated industry. And wow, she has brewed a lot since 2012 their list of beers brewed, including cider is impressive, tasty and always inventive.

"Rushing Duck Brewing Company is a small, family owned and operated brewery located in the Historic District of Chester, New York that began selling beer in August of 2012. Based in Orange County, our beer is distributed throughout the Hudson Valley exclusively by Gasko & Meyer Inc. We produce a wide variety of tasty beers. Hoppy, malty, American-styled, Belgian influenced, barrel aged, sours, you name it. First and foremost we brew beer that we like to drink."

TASTING ROOM

Had a great sit down with brewery co-owner Paul Halayko of Newburgh Brewing. Paul a former CPA partnered with college friend Chris Basso a brewer and French Culinary grad to start up their own project in the heart of Newburgh. Newburgh city, proper has an incredibly rich AND dangerous past. The dangerous part is rapidly diminishing in part to local business and residents committed to turning this historic gem around. We have posted multiple podcasts highlighting the renaissance Newburgh is feeling and it's incredible to see young entrepreneurs set up diverse business bringing light, energy and good karma back to a city that has seen its day. Hudson Valley Magazine asked Paul about setting up shop in Newburgh: “Look, on the logistical side there’s no doubt that it was more financially feasible in Newburgh. And strategically, it’s located at a crossroads of Interstate 84, the New York State Thruway, and the [Metro-North] train station, which is right across the river in Beacon,” Halayko says. “But for everybody who asks us ‘Why Newburgh? Why in such a decayed spot?’ we reply that it’s not decaying. Yeah, it’s fallen on hard times. But Newburgh has a rich, amazing history and was once considered one of the best places to live. It’s coming back, and we want to be part of the revitalization.” If you have found your way to Beacon, NY perhaps you'll go a bit further and explore the west side of the Hudson, Newburgh. Enjoy, art, food, diverse culture and of course a cold beer at Newburgh Brewing.

We sat down with Anthony, head cider maker at Hardscabble Cider. Hardscrabble Cider's location and production takes place at Harvest Moon farm and orchard in North Salem, NY. "Hardscrabble Cider was founded by three brothers with firm horticultural backgrounds – Alex, Kevin and Ben Covino of Brewster, NY. Farmers, scientists and businessmen all around, the brothers found inspiration in the words of local hero, Theodore Roosevelt, “Do what you can, with what you have, where you are”; and (Mother Nature willing) apples they have a plenty." They have a few varieties growing at the farm; however, Anthony typically uses Macintosh for the ciders which are prevalent through out the orchard. The family run operation is an iconic destination for people looking for a quick getaway from the hustle-and-bustle of NYC. The farm is the quickest, far away place from the city and although visiting anytime is great, the weekends during the fall season is full of all sorts of fun activities which includes much imbibing & music. Anthony and the crew at Hardscrabble have carved out a niche for themselves by partnering up with farmer Todd to explore a multitude of produce and botanicals available to them at Harvest Moon. They often infuse into their base ciders producing some amazing blends. We explored a beet cider, jalapeño cider as well as a hopped cider. One of our favorites is to blend both beet and the hopped cider together. With a rich display of tap handles and expressions we highly suggest having some fun by exploring the limitless blending opportunities. They have a full service tasting room including retail for NY craft spirits, wine, beer and cider. Enjoy your visit next time you're in the Hudson Valley.

We met up with Zac a local historian & bartender at The North Plank Tavern in Newburgh, NY. We sat down over a couple of classic prohibition-era cocktails (recipes below) and proceeded to learn its rich history dating back to the mid nineteenth century. The original tavern was built as a hotel and became a tavern and boarding house by the turn of the twentieth century. During prohibition the tavern continued to sell alcohol and operated as a speakeasy complete with illegal stills and trap doors to hide production and alcohol. Mitch Nixon, owner at the time of prohibition was reported to make the finest applejack in the Hudson Valley. Similar in flavor to a fine French calvados. Zac's father bought the dilapidated tavern from Mitch in 1980 where he began a rebuild. This is when his father found moonshine stills, trap doors filled with prohibition era bottles (still filled), gambling equipment and guns. This is when the true history of the historic tavern became very apparent. We ended the episode learning about the two ghosts that inhabit North Plank. This includes one ghost that has been described as looking like the "Monopoly man", complete with morning suit, bowtie and top-hat. If you're in the Hudson Valley add North Plank to your list of must try experiences. 

The North Plank Road Tavern is a fine dining restaurant. They use locally sourced ingredients to produce the finest meals for their clientele. The dining rooms are a mastery of "Trompe l'oeil," a unique rendition of painting plaster walls to resemble other materials such as wood paneling and stone. This favored early art form is highlighted by a circa 1900 impressionist fresco of the scenic Hudson River entitled "Pecheur" by a W. F., in the middle dining room.

Between The Sheets cocktail

Hanky Panky Cocktail

We met up with Jean-Paul Kyrillos, Co-founder/ CRO at Farmshelf to learn about the newest hydroponic farming technology on the market. Unlike other hydroponic systems Farmshelf's integrated smart farming has made it incredibly easy and productive for restaurants, other business's to enjoy year-round farming. We we're able to see Farmshelf units in action at José Andrés's new restaurant, Mercado Litte Spain."We grow sage, kale, parsley, and lettuce in our Farmshelf. It’s very high-tech, and it’s about the future.” -José Andrés

Is Farmshelf sustainable? "Farmshelf eliminates food waste and plastic packaging; you are growing and harvesting just what you need and using the produce where you are. Plus, while most fresh food is shipped across the country (in the US food travels an average of 1,500 miles), Farmshelf reduces the distance traveled from miles to feet. Farmshelf is a closed-loop hydroponic system that uses 90% less water than conventional farming. Each unit plugs into a standard wall outlet and uses custom, efficient LED lights."

Contact farmer@farmshelf.com for general questions or grow@farmshelf.com for sales inquiries.

We met up with Scott & Kyran to discuss the next evolution in craft beverages! This is what happens when Captain Lawrence brewery has an abundance of fermented mash. The next logical step? Build out an addition to the brewery, buy a monster still that can be fed 300 gallons an hour and start distilling! The result? Amazing spirits ranging from whiskey, vodka and gin. AND they have great plans to create and collaborate on a whole range of other craft distilled spirits.

In addition to the distillery they have a beautiful art-deco themed tasting room conducive to liberal imbibing.

"The tag line for the company — "Distilled and Hand Crafted Using Current Method for Traditional Enjoyment” — is meant to reflect the here and now.

"Current can mean a lot of things," Vaccaro told The Journal News/lohud. "Distilling has always been considered something old; we're trying to modernize that and put a current spin on our spirits."

What sets Current Spirits apart is the continuous column still, which allows distiller Kyran Tompkins to keep the gin flowing (more or less). In more technical terms, it allows the spirits to be in a constant process of distillation, meaning they're capable of drastically higher production than pot stills, which require cleaning after each batch. Column stills also provide a purer, cleaner distillate, he said."

We met up with Tariq, Cindy & Jacqueline at Two Alices Coffee who represent a very unique travel program Global to Local, located in Newburgh, NY. "The program global service-learning provides students with an opportunity to learn while working on a meaningful volunteer project that addresses an authentic community need in a foreign country. By immersing ourselves in another culture to volunteer for positive social change, young people will be better prepared to work within our city of Newburgh to make it a better place." 

2020 PROJECT:

"After visiting Ecuador in 2017 Cambodia in 2018, and Thailand in 2019, our 2020 project involves traveling to the California-Mexico border, where they will learn about the rich relationship and history between the cities of Tijuana and San Diego. Students will meet with border security guards and tour both sides of the border wall.  Because Global to Local also focuses on spending time with grassroots change-makers who have identified a need in their own communities and worked towards solutions to address those needs, students will learn from local organizers who support refugees and immigrants who are seeking entry into the United States, as well as families that have been separated because of recent federal policy decisions."

After their trip to Mexico, the students will act as project managers for a volunteer projects in the city of Newburgh. In the past, students’ projects have involved creating and facilitating a Newburgh Youth Leadership Summit and last year, they were finalists in a competition to win $100,000 to fund a to create a shared public learning space in Newburgh that traces and celebrates the city’s rich history.  

is program is richly diverse with many wonderful facets giving students a very rewarding experience that can last a lifetime. Global to local is funded through donations. Global to Local is a 501c3 charitable program. 100 percent of the funds received ($2,500 for one student) will go towards two weeks of food, airfare, and lodging for one student’s 2019 trip. Donations can be made HERE

Excited to finally meet up with our "coffee shaman", Mike Love. Mike is co-owner of Coffee Labs located in Tarrytown, NY and knows just about everything there is to know about coffee production and tasting. A former proffesional chef, Mike became burnt out at his job and decided to go into business for himself along with his wife, Alicia. Mike took what he knew as a chef and quickly honed them towards the amazing world of coffee. He then took it one step further by actually traveling to coffee plantations around the world and sourcing his beans personally. As a result, he has developed many close relationships over the years ensuring truly fair-trade practices from his sources. Experiencing Coffee Labs coffee is much more than a great cup of coffee. We feel as if we're being transported to that particular plantation while drinking their coffee.

Mike: "Coffee Labs Roasters is exceptionally proud to offer a variety of what we like to call Relationship Coffees. Relationship coffee is more to us than just buying green coffee from farmers at origin, it's about forming real friendships with people all over the world. We do business with these people, but we also break bread with them and we know some of their families. We get to know a lot of them pretty well, and we strive to visit origin at least one or two times a year. It's not just about inspecting the farm and tasting the coffee, it's about people."

Also Joining us on this podcast via phone from his family coffee plantation in Colombia is Ivan. Ivan is a veterinarian as well as a coffee grower and owner of Cafe Tio Conejo Coffee (Uncle Rabbit). Mike and Ivan have formed a deep relationship over the years producing phenomenal small batch coffee that is truly sustainable and fair-trade. Ivan not only runs the operation he also offers eco-tourism adventures at the plantation. We hope to go soon!

ZOMBIES ARE COMING TO BEACON (for a great cause)! 

FAMILY FRIENDLY _ FREE EVENT!!

The first annual Beacon Zombie Outbreak will be on November 16th, 2019.

The Zombie Outbreak will start at Dogwood Restaurant at 2pm. Bring the whole family already made up or get your makeup done for FREE (we just ask that you tip your makeup artist).

Everyone registered for the Beacon Zombie Outbreak will receive a free button. This button will get you discounts at various businesses on main street during and after the day of the outbreak.

LET THE ZOMBIE OUTBREAK BEGIN!

Around 4-4:30pm the Zombie Horde will walk down main street to Tito Santana taco restaurant. THIS IS THE ZOMBIE WALK PART THROUGH TOWN!!! At Tito's they will be offering $2 tacos for all you hungry Zombies and Zombie Hunters. 

Prizes for all our zombies under 12 years old will be announced including/ but not limited to the winner of BEST KIDS COSTUME for a $25 cash prize!

After the zombie walk don't leave Beacon! Grab tickets for a special screening at our movie theatre on Main Street, Story Screen Beacon, of NIGHT OF THE LIVING DEAD. Your ticket stub will give you 10 free raffle tickets.

You can also visit a participating restaurant to eat up before the 3 AFTER PARTIES BEGIN!

The After parties will be at Quinn's, Dogwood and The Beacon Hotel. Raffle tickets will be sold at all the locations and throughout the Zombie Outbreak.

Zombies Can't Love will start at Quinn's around 6pm collecting names for BEST COSTUME and handing out prizes until around 7:30, then we will be at Dogwood until around 9pm. Finally we will be at The Beacon Hotel where we will be giving out the GRAND PRIZE ( a 2 night stay at The Beacon Hotel + dinner + brunch) and the $100 best costume prize at Midnight! (must be present to win these prizes)

Other prizes being raffled of are The Walking Dead comic books signed by Penciler and cover artist Charlie Adlard, a signed Ron English art book, gift certificates and more!

There will also be a 50/50 raffle where you win half the cash!

Dogwood will have Happy Hour pricing all night for Zombies and Zombie Hunters who have registered and received a button! (Quantities are limited so register soon!!)

DOGWOOD will have Blakmajiikforist performing LIVE.

The Beacon Hotel will have Bosco performing LIVE.

Quinn’s will have Pat Irwin & J. Walters Hawkes opening for Open Kimono - LIVE

All proceeds will go to benefit our first responders in Beacon. The Beacon Volunteer Ambulance Corp and The Benevolent Policemen Assoc.

Mike Love of Coffee Labs introduced us to Amy Rothstein at the New York Coffee Festival. Suprisingly, Amy the founder of Dona Chai was not a big chai tea drinker prior to starting her successful Brooklyn-based company. She new she wanted to start a company that encompassed her love of food and passion for ingredients; however, many markets in the beverage industry had become saturated. Thats when she noticed a gap in the market...premium chai tea-based beverages. Amy took it one step further by acquiring single sourced spices which are carefully chosen from around the world. "...We source spices from collectives across the world, paying attention to place of origin, growing conditions, and end quality. Each spice is cupped to test for flavor profile, natural sweetness, and body." The time and energy Amy invests into carefully choosing superior ingredients is immediately noticeable when tasting through the Dona line, which also includes some amazingly balanced sodas. For us, it's great to see the effort when sourcing ingredients. We've found that consumers increasingly want to know the backstory on where their products are sourced from as well as the moral and ethical principles that follow.

A big "Cheers" to Amy and her crew at Drink Dona's! We're hooked...

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