Saturday, April 13: In her memoir, Tiny Hotdogs: A Memoir in Small Bites, Giuliani recounts how she went from a “friendless, hairy, deeply uncool” teenager to discovering her passion for food and creating a life around serving it in style.
It’s a modest establishment, this down-to-earth café on Broadway in Kingston that specializes in Guatemalan-American cuisine. Opened nearly three years ago by Noe Delcid and his partner Ewelina, the kitchen’s steady production of Latin-based dishes using fresh ingredients has garnered a following.
Cheers to the Brewery at the Culinary Institute of America (CIA), an educational microbrewery on campus that was recently honored as the New York State Brewery of the Year for 2019. In addition, two student-produced beers earned Gold Medals competing against professional breweries in their respective categories at the New York State Craft Beer Competition.
“In this neighborhood, you couldn’t just walk to get a really great coffee or some food, so we thought, ‘Let’s do it ourselves!'”
Culinary Institute of America retools restaurants to become less intimidating, more community-friendly, in keeping with the mission of Waldy Malouf. “The building, the whole campus can be a little intimidating. The reality is that we see about 300,000 visitors a year. The CIA is the largest tourist attraction in this region.”
Saturday-Sunday, March 23-24 and 30-31: With the largest resource of tappable maple trees within the US, New York State is a powerhouse in the production of this sweet treat.
Friday, Mar. 8: Start the evening off by indulging in a special four-course prix fixe French feast at the Bocuse Restaurant.
Sunday, Mar. 3: Competitors from local restaurants and organizations as well as local amateurs will be serving up their very best macaroni and cheese to benefit Angel Food East. Cajun/Creole music will be provided by the Bunkhouse Boys.
Its innovative 24/7 meat-dispensaries of freshly butchered grass-fed-and-finished beef, pork and lamb now offers certified organic chicken from Bell & Evans. “We want [our customers] to come whenever they can, whenever their schedules allow. We’re expanding to Hudson in 2019 and just got approval in East Chester for a 24/7 there.”
“We don’t have a set menu. We cook jazz; it changes almost daily.”