From Ireland to Paris to Manhattan to her upstate restaurant The Village TeaRoom Restaurant & Bake Shop in New Paltz and now her catering endeavor Agnes Devereux Catering, Agnes continues to celebrate all that is grown in the Hudson Valley with delicious food and sophisticated menus.
15 years of good food and hospitality earned her many accolades including a feature in Gourmet, awards for “Best of The Hudson Valley” by Hudson Valley Magazine, a television appearance on Good Day NY, Local Food Hero Award by Edible Hudson Valley, Four Stars from The Poughkeepsie Journal and The Times Herald, and a feature in Vogue Magazine. In 2017 she was named Hudson Valley Culinarian by Edible Hudson Valley and was rated Best Caterer in The Hudson Valley in 2020 This new chapter includes renovating a 1773 house in Staatsburg NY, home to future Hudson Valley Food workshops and a B & B, The 1773 DeWitt House.
Visit her at agnesdevereuxcatering.com
Dina Falconi is a clinical herbalist with a strong focus on food activism and nutritional healing. An avid gardener, wildcrafter, and permaculturist, Dina has been teaching classes about the use of herbs for food, medicine, and personal care, including wild food foraging and cooking, for more than thirty years.
She just launched her online masterclass “In The Wild Kitchen with Dina Falconi.” She produces Falcon Formulations natural body care products and Earthly Extracts medicinal tinctures. She is a chapter leader of the Weston A. Price Foundation.
She is the author of Foraging & Feasting: A Field Guide and Wild Food Cookbook and Earthly Bodies & Heavenly Hair: Natural and Healthy Personal Care for Everybody.
Visit her at inthewild.kitchen and botanicalartspress.com
Jedidah Flores came to the Hudson Valley in 2017 to support a climbing habit and to educate herself in biodynamic agriculture practices. Having grown up in the migrant worker community in Florida, the importance of agricultural policy and agrarian citizenship was solidified in her mind at an early age. She believes that food should be democratic and inclusive of all and works towards anti hunger, food security, sustainability and seeks to empower all positions within the food industry.
Carla Rozman is an artist and graphic designer based in the Hudson Valley. She’s passionate about healthy, local food. See her work at carlarozman.com
Daniel is a former Professor of Culinary Arts at The Culinary Institute of America (CIA). Chef Turgeon taught over fifteen of the CIA’s courses over his seventeen-year tenure including as chef-instructor of the prestigious American Bounty Restaurant. Before leaving the Institute, he was responsible for redeveloping the curriculum in the CIA’s St. Andrew’s Restaurant. The new curriculum exposed CIA students for the first time to the topic of food production sustainability and the importance of supporting local food economies.
Chef Turgeon is a 1985 graduate of The Culinary Institute of America. He has also studied at the Beringer Invitational School for American Chefs in California’s Napa Valley. Before returning to his alma mater as a faculty member, Chef Turgeon was executive chef at the Imperial Hotel in Chestertown, Maryland and worked in prestigious restaurants in Chicago, Denver and in Washington, DC, including the Morrison Clark Inn, Occidental Restaurant, and Mayflower Hotel. He is currently a Labor Relation’s Specialist with New York State United Teachers.
Hudson Valley resident since the early 80’s; RN, writer, folksinger, community activist. Sarah serves on the Board of Directors of Hudson River Sloop Clearwater, as well as the Steering Committee of SeedSong Farm and Mohonk Consultations,and is on the Ethics Committee for Health Alliance of Kingston; the Wawarsing Environmental Commission; the Ulster County Environmental Management Council; the Rondout Creek Watershed Alliance and the Ellenville NAACP. She likes to cook from scratch, garden and forage for wild foods.
Jessica Winchell, a Hudson valley resident for over 23 years, has been in the restaurant industry for 30+ years. A 1996 CIA graduate, she has been in the kitchen in a multitude of capacities – as pastry chef, garde manger, chef de cuisine, chef de pouisson, sous chef, and chef/owner. In 2007, with her alumni husband Brad, she opened the Global Palate, a farm to table international restaurant. Jessica ran this successful Hudson valley destination restaurant until 2018 when she sold it after the birth of their first child. Since then, she’s been doing private chef work and consulting. As an avid gardener and local food supporter, she is happy to join the Slow Food Board. @chefwinchell