A Farm in the Hudson Valley's Recipe Brochure Transforms into a Stylish, Limited-Run Cookbook
A Culinary Journey Through the Hudson Valley: The Launch of Hudson Valley Charcuterie's Limited-Edition Cookbook
Ruby and Sather Duke, the dynamic duo behind Raven & Boar, have unveiled a limited-edition cookbook that celebrates their deep connection to artisanal food culture in the Hudson Valley. Here's a closer look at the cookbook's creation, its contributors, and the unique recipes it offers.
The Roots of Raven & Boar
Ruby and Sather Duke, a passionate culinary couple, have a penchant for traditional food crafts, particularly charcuterie and preservation techniques. They have immersed themselves in the rich food scene of the Hudson Valley, a region renowned for its local sourcing, artisanal methods, and farm-to-table experiences.
The Birth of Hudson Valley Charcuterie
Building on their expertise and passion, the Dukes founded Hudson Valley Charcuterie. This brand is dedicated to producing high-quality, handcrafted cured meats that have quickly gained recognition for their quality and authenticity, mirroring the Hudson Valley's terroir and artisanal spirit.
A Cookbook Born of Passion
Inspired by their journey and the rich storytelling behind each product, Ruby and Sather decided to compile a limited-edition cookbook. This book is not just a collection of recipes but also a celebration of the craft, tradition, and culture of charcuterie, including vivid narratives about the region and their personal experiences.
Collaborations with Renowned Chefs
To enrich the cookbook, they invited chefs who shared their vision and passion for artisanal food. One such notable contributor was Bill Telepan, a celebrated chef known for his commitment to sustainable and locally sourced ingredients. Telepan's involvement added significant culinary credibility and depth, featuring recipes and insights that complement the Dukes’ charcuterie ethos.
The Recipes
The cookbook includes a variety of recipes, each with its unique charm and flavour profile. One such recipe is Bill Telepan's Grandma's Pork Meatballs Braised with Sauerkraut. The dish requires 2 pounds of ground pork, 2½ pounds of sauerkraut (rinsed), a small head of cabbage from Blooming Hill Farm, smoked kielbasa or smoked bacon, 3 cups of tomato juice, half a pound of cooked rice from Anson Mills, and a head start from Pine Hill Farm's eggs.
The Cooking Method
The cooking method involves preheating the oven to 350°, layering ingredients in a pot, simmering on the stove, and then baking in the oven for 1.5 to 2 hours. The dish can be served with buttered egg noodles or rye bread.
Supporting Local Food Culture
A Kickstarter campaign was launched to raise funds for building a certified commercial kitchen on their farm. All proceeds from the cookbook will fund the kitchen and purchase equipment. The cookbook is available at Kitchen Arts & Letters, Marlow & Son's, Chatham Bookstore, and on Raven & Boar's website.
The Future of Artisanal Food
Ruby and Sather Duke's limited-edition cookbook is a testament to their dedication to artisanal charcuterie, born from their Hudson Valley roots and enriched by collaborations with top chefs. It reflects a blend of craft, culture, and culinary artistry that is sure to inspire and delight food enthusiasts alike.
This limited-edition cookbook, rooted in the Hudson Valley's food-and-drink scene, offers a collection of unique recipes for home-and-garden enthusiasts, including Bill Telepan's Grandma's Pork Meatballs Braised with Sauerkraut, showcasing the region's local food culture and the culinary lifestyle championed by Raven & Boar.
