“There would be a lot of unhappy customers if we took our Chocolate-Apricot Sticky Toffee Cake away,” says Chef Serge Madikians of Serevan, who explains that the Middle Eastern restaurant uses fresh Valley berries for a variety of dishes, including the Chocolate Mousse, which has frequently featured succulent blackberries sourced locally from Montgomery Place Orchard in Red Hook.
Ole Savannah in Kingston may be new to the Valley dining scene, but these folks know what they’re doing when it comes to refreshing summer libations. Head over to this self-proclaimed “Southern table and bar” for the Pisco Punch cocktail. This heady combination includes Pisco, St. Germain, apricot brandy, and grapefruit soda. For a little kick in your beverage try the Black & Bubbles: Procseco, Aperol, and blackberries.
Manager Josh Vaselewski says that whenever they can, Ole Savannah makes sure to snatch up those Valley blackberries for this cocktail. “A lot of the stuff we are doing here is local and organic,” says Vaselewski.