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What's happening in the Mid-Hudson Valley for Aug. 7, 2023 – Daily Freeman - Vimarsana News

What's happening in the Mid-Hudson Valley for Aug. 7, 2023 – Daily Freeman

•  Gardiner Library, 133 Farmer’s Turnpike, Gardiner, hosts Hocus Pocus Magic Show with Joe Fischer on Tuesday, Aug. 8, from 5 to 5:45 p.m. The show is for all ages. Excitement, comedy, and lots of audience participation are combined to create a magical event. The audience is treated to a nonstop, fast-paced program. Participants are […]

What's happening in the Mid-Hudson Valley for Aug. 6, 2023 – Daily Freeman - Vimarsana News

What's happening in the Mid-Hudson Valley for Aug. 6, 2023 – Daily Freeman

• Gardiner Library, 133 Farmer’s Turnpike, hosts Community Reiki on Sunday, Aug. 6, from noon to 2 p.m.It meets the first Sundays of each month. Members of Hudson Valley Community Reiki will offer adults a 20-minute individual Reiki session on a first-come, first-served basis. For more information, visit www.gardinerlibrary.org. •  Gardiner Library, 133 Farmer’s Turnpike, […]

What's happening in the Mid-Hudson Valley for Aug. 2, 2023 – Daily Freeman - Vimarsana News

What's happening in the Mid-Hudson Valley for Aug. 2, 2023 – Daily Freeman

• Westchester Circus Arts return to High Meadow School at 3643 Main St, Stone Ridge, this summer for the first time since before the COVID-19 pandemic. Public performances under a 300-person tent, by this woman-owned animal-free circus continue on Friday, Aug. 4, at 7 p.m. Some High Meadow students taking part in a one-week summer […]

Hyperlocal Fare Shines at The Vintage at the Millbrook Inn - Vimarsana News

Hyperlocal Fare Shines at The Vintage at the Millbrook Inn

Despite being just 28, the head chef for the Vintage at the recently reimagined Millbrook Inn, Zac Olson, cooks with the restrained elegance and intuitive balancing of someone many years his senior. He came of age in Hudson Valley restaurant kitchens as the farm-to-table movement was dawning, and brings a culinary ethos deeply rooted in a sense of place to the food program at the inn with a seasonally shifting menu that sources 75 percent of its ingredients from within 15 miles of the restaurant.