Hudson Valley restaurants are setting trends for the farm-to-table food movement. Chefs throughout the region use local and organic foods, including cheeses, grains, fruits, berries, vegetables, and meats. They create seasonal menus for their restaurants based on the bounty of our regional farms. This makes diners happy, as more and more people today understand the value of eating local, seasonal food.
Through this movement, we are connected back to the basics and encouraged to enjoy fresh, simple foods that support our farms and restaurants.
When restaurants source foods locally, they are not just pleasing our taste buds but also taking steps to sustain and grow the local economy. Small farms throughout the country are being jeopardized by development and regulation. Locally, however, restaurants, schools, consumers, and agri-tourism are creating more and more relevance for our farms.
The farm-to-table scene focuses on health, as chefs create cuisine comprised of healthy, fresh ingredients without the need for preservatives. The health extends to our environment as we save thousands of gallons of fuel from processed foods traveling around the globe.
