As seen in hudson valley magazine
Local eateries channel the taste of fall in seasonal dishes that are just as beautiful to see as they are divine to eat.
Ninety-five percent of the menu at this Warwick spot is grown at their certified organic farm about 10 minuted down the road, which is why chef and owner Jim Haurey describes it as “a farm that has a restaurant “ and not the other way around. Haurey doesn’t plan dishes in advance, preferring to improvise with whatever items his partner and grower, Dominique Herman, supplies him with. This means ingredients at The Grange rotate so frequently that servers occasionally edit the chalkboard menu during service. Come fall, look for items like tromboncino, a “funky summer squash” that Haurey cures and incorporates into soups and risottos. Another fan favorite is roasted Jack-Be-Little pumpkins stuffed with house-smoked lamb bacon, Brussel sprouts, and blue cheese.