This Dreamy Hudson Valley Farm Is Worth Planning a Weekend Around

Rip & Tan: What was your approach to putting together this tablescape?

Amalia Graziani: We aim to tell a visual story that ties the table and meal in with the surrounding environment. Callisto is an atypical dinner setting, with goats in the background and nearby cooking over a large fire. This raw, unfussy feeling carries over into our food and plating, which is produce-forward, rustic and a bit playful. In these arrangements, we used seasonal produce and flora such as pomegranates, figs, clematis, and the last of our summer tomatoes.

Rip & Tan: What makes a table feel truly complete?

Amalia Graziani: When the visual elements feel creative and intentional, this helps create a similar feeling among guests, which is the objective. I love a table that’s bountiful, both with greenery and with food. We always create with florals and texture, using color that ties into the meal. 

Rip & Tan: What’s your top tip for hosting a memorable gathering?

Amalia Graziani: The people are key. Opt for soft, focused lighting and leave ample space to linger at the end of a meal. 

Rip & Tan: In what ways does the farm inspire your menus?

Amalia Graziani: The farm is at the core of our food and florals. We build everything with seasonality as the starting point. Each week, our farmer Nathan gives an enthusiastic report of what’s most beautiful and ready to be eaten, and we create from there. Our culinary lead, Monica, creates dishes that are a snapshot of the area, with ingredients from beyond the farm sourced from local growers and purveyors. 

We always aim to use all parts of the plant. If it isn’t eaten, it’s used in arrangements, made into an herb brush to brine meats, or fed to our goats.

Rip & Tan: What fall produce should we be shopping at our local farmers markets? 

Amalia Graziani: Pears, pomegranates, and beets. Honeynut squash and acorn squash are also in heavy rotation here. The Hudson Valley is also known for its apples. We’re particularly proud of this year’s orchard yield.

Rip & Tan: What’s the best way to fully experience the Hudson Valley?

Amalia Graziani: Patiently and with curiosity. The Hudson Valley is filled with subtle delights, as opposed to the city or the Hamptons, where things are more stimulating. Walking into small shops here, you’ll feel that there’s a lot of love poured into the offerings. 

Black Dot Cafe in Stone Ridge is a great example. Their open-faced sandwiches are art. You wait ten minutes and hit the antique store next door, then eat under a big beautiful tree. That’s a whole afternoon. 

Rhinebeck’s Current Cassis tasting room has a similar feeling, as does Kingston’s Rough Draft Bar & Books. There’s a “stop in and stay a while” feeling that’s really specific to the area. 

Rip & Tan: What’s been inspiring you recently? 

Amalia Graziani: My team. Anyone who’s started something from scratch knows how amazing it feels when you finally feel at ease and in flow with the people running things by your side. They make this project feel like play.

Instructions to Prepare

Preheat the oven to 425°F. Prepare Pickled Mustard Seeds. Bring the mustard seeds to boil in a pot of water. Strain through a mesh sieve and set aside. Combine the vinegar, water, sugar, and salt in the pot. Bring to a simmer, and stir until the sugar dissolves. Remove from the heat and pour the mustard seeds into the pot. Let it sit for at least 1 hour. Prepare the Sourdough. Toss with 1.5 tbsp olive oil and 1 tsp of salt. Bake in the oven for 20-25 minutes until golden crisp on the outside but chewy on the inside. Roast the Squash. Toss the squash with 2 tbsp olive oil and 1 tsp of salt. Bake in the oven until golden brown and tender for 30-35 minutes, flipping midway for an even golden coat.

Prepare the Dressing. Combine the vinegar, honey, dijon, garlic, and salt in a bowl or glass measuring cup. Slowly pour the olive oil in while whisking to emulsify. Season with pepper and more salt to taste. Dress the Salad. Combine the radicchio, butternut squash, sourdough, citrus, 1 tbsp of pickled mustard seeds and the vinaigrette. Toss and season with a little salt and pepper to taste. Dollop a few extra spoonfuls of pickled mustard seeds or drizzle more honey if you’d like.

Instructions to Prepare

Preheat the oven to 425°F. In a large dutch or high-rimmed baking sheet that is deep enough so the beets don’t go over the rim, toss the beets and garlic with 1 tbsp of olive oil, then season with salt. Pour 3 tbsp of water, and tightly cover with foil. Roast until the beets are very tender (a fork should easily go in) for about 45 minutes to 1 hour. Remove the foil and let cool to handle but still warm enough to smash. Beets are difficult to smash once cold. Save the softened garlic in the fridge to top on other future dishes, spread on toast, etc.

Transfer the beets to a cutting board, lined with parchment paper to avoid staining. Use a small plate or the bottom of a pot to gently smash each beet, one by one, to a relatively even thickness Heat the remaining ⅓ cup of olive oil in a cast iron or skillet on medium-high heat until shimmery. Cook the beets in batches without overcrowding, flipping once, until charred and crisp, about 3 minutes per side. Don’t worry if some fall apart, any little pieces will provide an extra crisp. Set aside on a paper towel while you prepare the yogurt.

Mix the yogurt or labneh in a bowl with the garlic. Squeeze some lemon, salt and pepper to taste. Spread the yogurt on a plate, scatter the crispy beets and top with small spoonfuls of zhoug and scatter with extra mint.

Instructions to Prepare

In a mortar and pestle, add the garlic and a pinch of salt and pound to a paste. Add the chiles and keep mashing until they are broken down. Add the parsley and the mint, stir and mash until the herbs have bruised and slightly darkened yet still green in color. Stir in the coriander, cumin, olive oil, and lemon juice to get a thick green paste. Season with salt to taste. Let it sit for 15 minutes to let the flavors settle. Taste and season with more salt or lemon if you’d like.

Note: If you don’t have a mortar and pestle, you can use a food processor or chop by hand especially if you are making high quantities. Although using a mortar and pestle can take more physical effort, it’ll completely break down your ingredients, release oils, and extract flavor in a superior way.