A Chef's Guide to the Harlem Valley : vimarsana.com

A Chef's Guide to the Harlem Valley
Maria Yagoda
© Provided by Food & Wine
Matthew Mancusco
The pandemic has strained every corner of the restaurant industry. Not only do a record number of workers remain unemployed and unprotected as businesses shutter or adapt to limited staff, but countless suppliers—the bakers, makers, farmers, and artisans that sell largely to restaurants—are swirling in endless pivots. Many have had to quickly devise ways to sell directly to consumers, only to compete with bigger retailers that already have delivery infrastructures in place.
At Troutbeck, a historic estate hotel and restaurant in scenic Amenia, New York, chef Gabe McMackin has remained resolute in his commitment to spotlighting the small farmers and artisans of his community in the Harlem Valley, a vibrant subregion of the Hudson Valley that includes Amenia, Millerton, and Wassaic, among other towns. The award-winning restaurant's minimalist menu features the hyper-local ingredients that have always driven McMackin's cooking, now served to a small number of guests in the property's dining room and private suites. "I hope we tell more of the story of the Harlem River Valley," he told

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