Local experts predict Hudson Valley's culinary future

The Hudson Valley food scene continues to flourish with its breweries and local ingredients, but don't think it's hit its peak.

According to five culinary experts, including local chefs, restaurant owners and a dean with the Culinary Institute of America, the Hudson Valley has room to grow.

Farm-to-table and other local food movements have blown up, and they may become a mainstay in the Hudson Valley. The love for local products also applies to the area's craft breweries.

Foraged foods are on the rise, and preservation techniques like pickling mean local produce will last longer.

New flavors will remain important, but their application may be even more vital as customers seek authenticity in their food. Alternative diets will also be a major factor for restaurateurs, as many begin to accommodate gluten-free or vegan lifestyles.

Rather than slowing down, experts agree that the next five years will see continued growth for Hudson Valley restaurants and new trends to go along with it.

Howie Velie

A Poughkeepsie native, Howie Velie, 47, associate dean for culinary specializations at the Culinary Institute of America in Hyde Park, said he is shocked at how the Hudson Valley restaurant scene has expanded over the years.

"I'm blown away by the local beer scene, the local distillery scene," Velie said. "It's mind-boggling."

Velie, associate dean of culinary specializations, said the number of eateries opening in the City of Poughkeepsie has exploded.

"As far as restaurants on Main Street, it was a no man's land for the longest time," Velie said.

The brewpub scene stands out to Velie, with sites like Mill House Brewing Company in Poughkeepsie and Newburgh Brewing Company in Newburgh standing out for their craft beer.

"We're seeing lots of artisanal, small batch products being made," Velie said.

However, Velie said this boom hasn't hit its peak and more restaurant openings could be on the way.

Megan Kulpa Fells

As co-owner of The Artist's Palate in Poughkeepsie, Megan Kulpa Fells said Hudson Valley food trends are easy to predict — just look to the big cities.

"Poughkeepsie is one of the smaller cities where things (food trends) will trickle down to years later," Kulpa Fells said.

Kupla Fells said burger restaurants have started to flourish, with BurgerFi on Raymond Avenue in Poughkeepsie competing with Five Guys Burgers and Fries. She also predicts more small-plate restaurants, eateries focused on lighter meals and portions, to pop up.

Kulpa Fells said dietary restrictions will become a bigger focus for restaurants, as restaurateurs focus on providing alternatives for customers with gluten-free or vegan diets.

While the farm-to-table movement and local foods prove to be a powerful trend, Kulpa Fells said they are much more than that.

"Five years from now, (farm-to-table) will just be how restaurants run business," Kulpa Fells said.

Jon Bohn

Of all the places restaurants will borrow from, food trucks will be a big inspiration, said Jon Bohn, executive chef of the Mill Restaurant and Bar in Poughkeepsie.

"They need to be creative and fun, but not intimidating," Bohn said.

In trending tastes, Bohn said Korean foods and flavors are on the rise, naming kimchi and steamed buns among popular dishes.

More important than new flavors, Bohn said customers also want authenticity. People crave new tastes, but these flavors can't be shoehorned into any dish.

"You have to pay respect to where the ingredient comes from," Bohn said.

Referring to the Hudson Valley as a "hotspot" for the farm-to-table movement, Bohn said the relationship between farmers and restaurants will only become stronger in the coming years.

Agnes Devereux

While agreeing local foods are huge, Agnes Devereux, owner of The Village Tea Room Restaurant & Bake Shop in New Paltz, said preserving these foods will be the next big trend.

Pickling and curing are just two of the methods Devereux said Hudson Valley residents will have to embrace if they want to enjoy local produce whenever they want.

"This isn't California," Devereux said. "You won't have vegetables all year-round."

Foraged foods will also start trending, with fiddlehead ferns and morel mushrooms gaining popularity.

"Underfoot are things you can eat and are also good," Devereux said.

Chris Crocco

Craft beer is big, and it will continue to grow according to Chris Crocco, general manager at Mill House Brewing Company in Poughkeepsie.

"There's a huge push for every town to have their own brewery," Crocco said. "There's a real sense of community in it."

While numerous craft breweries already operate in the Hudson Valley, Crocco said there is room for more.

"(The Hudson Valley) is a frontrunner for beer-making in the U.S.," Crocco said. "What we're seeing now is just the tip of the iceberg."

As with the dining scene, brewpubs will continue to rely on the local foods movement in doing business.

"The locavore movement will have a huge role in dining establishments in the Hudson Valley," Crocco said.

Geoffrey Wilson: gwilson@poughkeepsiejournal.com, 845-437-4882, Twitter: @PoJoGeoffWilson