Steak & Whiskey for Father’s Day Weekend @ The Switch Inn

33893762_2184902191550004_6179308098889449472_nJune 15th – 17th at the Switch Inn in Middletown 

Your dad loves steak, whiskey and The Switch Inn!
Enjoy our special Father’s Day Menu ALL WEEKEND!

EACH ENTREE (you do not have to be a father) is served with a glass of our featured whiskey, Montauk Hard Label, neat or on the rocks 🥃

Menu choices include:

Peppercorn Bourbon Rib Eye
King Cut Delmonico Rib Eye encrusted with cracked black peppercorns and a mustard bourbon glaze. Served with au gratin potatoes and asparagus $29.95

Crabmeat Stuffed Salmon Filet with a fresh chive & lemon butter sauce. Served with roasted red potatoes and asparagus $26.95

Chicken Braciole –
Scaloppini of chicken breast stuffed with prosciutto, chard and mozzarella cheese, slow simmered and served over roasted garlic mashed potatoes $22.95

Enjoy our special on Friday night with live music by Rene Avila, Saturday night while singing along with Marc and Party Time Entertainment for our wildly exciting KARAOKE or on Sunday Funday ~ nice & easy ☀️

All entrees are made to order fresh and delicious with the very best ingredients by our very own Nate 👨‍🍳



Hudson Valley Vegan Food Festival


Dr. Ashik Raval (L) and Jalangi Raval from Nimai’s Bliss Kitchen vegan restaurant at the Hudson Valley Vegan Food Festival in Newburgh on Aug. 14, 2016. (Colin Fredericson/Epoch Times)

The City of Newburgh hosted the first Hudson Valley Vegan Food Festival Aug. 14. In the midst of the heat wave that overtook much of the northeast this weekend, people made it out to sample vegan offerings by vendors from the Hudson Valley and beyond.

The football field of the Delano-Hitch Recreation Park was host to a few dozen vendors selling smoothies, plant-based hot dogs,vegan Indian food, and other vegan food options, while also showcasing crafts and clothing that fit the vegan theme, and vegan-friendly organizations in the Hudson Valley.

The event’s organizers are two young, local entrepreneurs. Both Newburgh natives, Kyla El and Sam Simmons are 23 and 30 respectively. They originally had the idea of gathering friends together for a vegan barbecue with two vendors. The idea gained popularity and soon grew into a food festival open to the public. And when local vegan restaurant Nimai’s Bliss Kitchen agreed to be the main food sponsor, the event was suddenly much larger. Nimai’s Bliss Kitchen is a 2-year-old Newburgh-based vegan Indian restaurant on Robinson Ave. It was easily the largest, and one of the busiest, food stands at the event. The owners of the restaurant encouraged Simmons and El to promote the event as the Hudson Valley Vegan Food Festival.

“It went from backyard barbecue to literally Hudson Valley Vegan Food Festival,” said El.

FULL STORY at The Epoch Times

New Brewery at the CIA


When Samantha Bernstein, marketing manager for Brooklyn Brewery, asked bachelor’s students in the CIA’s Art and Science of Brewing class to share their thoughts about their brewing education at the college, the responses were as diverse as they were passionate.

“I want to use the knowledge to open my own craft brewery in my hometown”…

“A lot of us are going to be sommeliers, dining room managers, chefs, so we like to learn about beer, about what sells”…

“I like the holistic approach to learning, the history, how we got to where we are today”…

“I feel like beer is less pretentious than wine, open to anyone to drink.”

It was music to the ears of Bernstein, who was on campus for a presentation to students on marketing craft beers. Brooklyn Brewery has partnered with The Culinary Institute of America to open the CIA Brewery at The Egg, the new dining facility on the college’s New York campus. The brewery is yet another valuable addition to the students’ hands-on experience.


“It’s a really amazing partnership for us,” she says. “We believe education is incredibly important, and bringing beer to the table where food and beverage meet for these students couldn’t be more fulfilling.”

Senior Justin Wallace agrees. “The Brewery at the CIA is a tremendous learning experience for the student body here,” he explains. “If beer is being sold at The Egg, it might as well be made by students in the same way the food is made. Professor Miller and Hutch both have tremendous knowledge about brewing.”

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