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Festival Food

Food at New York Festival

Food Trucks & Festival Foods

As the second half of our name would suggest, the Hudson Valley Wine & Food Festival highlights some of the best food in the area.  Since it’s inception in 2001, our food festival has featured lots of unique gourmet specialty food vendors.  You can find everything from farm fresh cheeses, farm raised meats, salsas, BBQ sauce, pasta, pasta sauce, dip mixes, drink mixes, soup mixes, pastries, baked goods, maple syrup, candy, nuts, granola, olive oils and more. In addition, we host some of the region’s most unique Food Trucks & food concessions, we have fantastic Cooking Demonstrations that go on throughout the food festival weekend.

Learn the culinary secrets of some of the region’s best Chefs.  In the past, our guests have included veterans from Hell’s Kitchen, Chef Wanted, Chopped, Iron Chef and other culinary television programs. We’ve also featured the Executive Chefs from the Hudson Valley’s best restaurants.  We offer cooking demonstrations all weekend and access to the demos is included in your Food Festival admission.

2022 Cooking Demos – Confirmed

Chef Jim Palmeri

Executive Chef Jim Palmeri

Chef Jim Palmeri’s vision for each dish comes alive through the careful preparation of each plate by a team that shares his passion. With several tables to tend to, Chef Palmeri takes on this challenge of providing the best experience for every guest that comes to the mountaintop.

Not only is that accomplished daily, but the true achievement comes from using only the best, locally-sourced ingredients to create the finest dining experience for the guests of Mohonk Mountain House.

Read More: Q&A with Mohonk’s Executive Chef Jim Palmeri

Marcus Giuliano
Chef Marcus Giuliano

Chef Marcus Giuliano

Chef Marcus Giuliano is the Chef/Owner of Aroma Thyme Bistro a Hudson Valley Farm to Table restaurant in Ellenville, NY. Chef Marcus has mastered the ability to turn natural, whole food into something beautiful and flavorful. Aroma Thyme Bistro offers an innovative menu of focused, natural cuisine that will reflect balance and well-being. Guiliano’s consistent objective is to create meals that achieve impact through focusing on pure ingredients and limiting manipulation.

Aroma Thyme bistro opened in 2003 in Ellenville, NY. Being green minded since day one, Aroma Thyme was the first Certified Green Restaurant in upstate New York. The restaurant is all about supporting local, but beyond that they pride themselves in small independent brands from all over the globe. Marcus Guiliano is an award winning chef who was named “One of the Five Top Food Activists Making a Change” from One Green Planet. This award, along with many others, is evident from the gourmet sustainable socially responsible cuisine Aroma Thyme serves. The restaurant has also been flooded with wards ranging from “Best New Restaurant”, “Best Organic Restaurant”, “Best Beer Events”, Wine Spectator “Award Winning Wine List” and Trip Advisors number one restaurant in their area. You can keep up with Chef Marcus on his blog ChefonaMission.com.

Ric Orlando
Chef Ric Orlando

Chef Ric Orlando

Ric Orlando is a legend in the Hudson Valley of New York. He is a Bobby Flay Beater and Two Time Chopped Winner. Former Chef/Owner of Woodstock’s famous New World Home Cooking, Chef Ric is currently keeping busy with cooking classes, pop up events and exploring the culinary world by traveling.

He’s recently created a line of seasonings and sauces that will be available at the Hudson Valley Wine & Food Fest. You can keep up with all things Chef Ric at ricorlando.com

vincent tropepe
Chef Vincent Tropepe

Chef Vincent Tropepe

A longtime friend of the Hudson Valley Wine & Food Fest, Chef Vincent Tropepe is a Brooklyn, NY native. His deep Italian roots as well as the influence of his grandmothers have inspired him to become a chef. Vincent Tropepe has worked in every avenue of the food business. From prep cook, to dishwasher, line cook, sous chef as well as executive chef in some of the country’s top restaurants. He has also had his work featured in numerous newspapers, magazine, online magazines, and blogs. Vincent is also a published cookbook author with his first release titled, “From Behind the Kitchen Doors”.

He’s just released a new book about the challenges faced by the restaurant industry during the COVID Crisis entitled “SLAUGHTERED: How Inconsistent Lockdowns Collapsed the Hospitality Industry During COVID-19”

2022 Food Trucks & Concessions

2022 Gourmet Specialty Foods

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