Diana Bezanski’s journey to the Hudson Valley started in Santa Barbara, CA, where she studied film photography. After graduating, she moved to New York City to pursue a fashion career, working with some of the top photographers in the business on magazine and advertising shoots. Eventually, she lost her passion for fashion, moved into lifestyle photography, and then later food photography.
Bezanski’s stunning food photos are the centerpiece of her blog, Fogwood & Fig, which documents her culinary journey through vegan eating and recipe development. “When we went vegan about six years ago, there were no options in the area where we lived,” says Bezanski. “I had to learn how to cook all my meals — breakfast, lunch, dinner, and snacks.”
On Instagram, the @fogwoodandfig account has amassed nearly 30,000 followers eager to feast their eyes on her latest creations, which she’s constantly developing. “When I went vegan, it actually broadened how I ate,” she says. “My menu widened and I had to get more creative and adventurous with my food.”
The Paloma Bowl combines beet and lime chickpea hummus, quinoa, and vegetables.
After two and a half years of serving her creations at farmers’ markets, Bezanski and her partner of 20 years, Jeff Tautrim, decided to open a café in Port Jervis in May 2018.
It’s easy to tell that everything at the café comes from the heart; from the food that’s lovingly made in-house by Bezanski, to the tables, benches, and countertop that were handmade by Tautrim. “The aesthetic is very much like our home,” explains Bezanski. “Warm and inviting. Rustic and ranch-like. It’s super-inviting and comfortable.”
The Flirty Burger — a smoky black lentil mushroom patty with chili cherry sauce, avocado, arugula, sriracha lemon aiola, and red onion on a house-made burger bun — is as tasty as any burger you’ve ever had. The La Paloma Bowl is another menu standout, with a beet and lime chickpea hummus, quinoa tossed with smoky corn, mint, cilantro, onion, cherry tomatoes, house feta, organic corn chips, and creamy cashew queso, topped with Tamerlaine Farm’s local hot sauce.
“You don’t have to be vegan to enjoy our food,” says Bezanski. “It’s fresh ingredients put together in a special and unique way to bring out beautiful flavors and wonderful textures.”
Open Wed–Fri, 11 a.m.–7 p.m.; Sat, 11 a.m.–6 p.m.; Sunday, 11 a.m.–4 p.m.
24 Front St, Port Jervis, 845.672.4222
A chickpea flour crepe with mushrooms