Lisa Hall and Chris Pascarella, owners of Marbled Meat Shop in Cold Spring and Stock Up in Beacon, began dating more than eight years ago while living in Brooklyn. They enjoyed visiting the Valley to spend time with their now-partner and chef, Adam Sternberg, but never thought about moving until they had their son in 2013. “We took a trip up to check out some properties for fun and immediately put in an offer. It happened pretty fast,” says Hall.
The couple had been buying whole shares of meat in the city, and was surprised to find folks in this area expressing interest. They opened Marbled just six months after moving, and when the space for Stock Up became available, they jumped on it — creating a whole-animal, from-scratch kitchen with a menu featuring uncommon takes on classic sandwiches — and quickly gained an impressive following.
Now, the two love exploring the area and credit the locals for all their success. “As small business owners, homeowners, and parents struggling to make it all work, the only way we can repay them is to keep working hard,” says Hall, “and provide them with delicious food and drink seven days a week.”
A similar love story unfolded in Hudson, where Mona Talbott and Kate Arding were establishing their artisan prepared foods and cheese shop, Talbott & Arding Cheese and Provisions. They first crossed paths 20 years prior while working in California, but reconnected as a couple just four years ago.
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Lured by the area’s agrarian landscapes, they decided to put down roots together in the Valley. “I love the symmetry and beauty of the apple orchards, and Kate is drawn to the farmland,” notes Talbott. The two say they share a common language with their customers who “understand the narrative of our store.”
Though they can most often be found in their shop, they love to cook together in their downtime. “A picnic by a stream is our thing,” says Talbott. “Because we’re surrounded by food all day, when we go home we like to eat really simply.”
One of their favorite dishes to prepare? Cultured butter-coated, anchovy toast with poached eggs, a chicory salad, and a glass of Chablis. “Because I’m the chef, I’m quick in the kitchen,” says Talbott, “but Kate helps. She toasts the toast and opens the wine.”
Click here to learn about another local couple who’s cooking with care — and serving up a “best” brunch while they’re at it.
