Location: Rose Hill Farm, 9 Rose Hill, Red Hook, NY
Date & Time: Friday, April 7th from 6:30-8:30pm

The best cider we've ever had.

The best Parmigiano/Gouda/Manchego/Comte we've ever had.

The pairing event you simply can't miss!

Join us at Rose Hill Farm's stunning taproom for this very special guided tasting, featuring Rose Hill's farmhouse ciders paired with the finest European cheeses, imported by Essex St. Cheese. Rose Hill cider/winemaker Matt Sanford will lead the tasting alongside Essex St's Rachel Juhl. Matt and Rachel will guide you through a 5 pairings, as selected by the Talbott & Arding cheese team. This promises to be a very fun and delicious evening!

Rose Hill Farm is a historic family-owned fruit orchard established in 1798. They holistically grow cherries, blueberries, plums, apricots, nectarines, peaches and apples on 114 acres of picturesque farmland. Their low-intervention cider and winemaking is an honest expression of the land and a natural extension of Rose Hill's holistic orchard practices. Best quality fruit, nothing added, nothing removed. 

Essex St. Cheese focuses on selecting and importing a limited range of iconic European cheeses. They work directly with cheesemakers and agers to select consistently flavorful wheels and ship them to New York. The cheeses in the Essex catalogue are household names: Comte, Manchego, Parmigiano, Feta, Gouda. That, however, is where the ordinary ends. The small-production, thoughtfully crafted versions of these famous wheels imported by Essex boast intricacies of flavor and texture that soar above the competition. 

Please note this event is 21+

Meet the Maker Demo with MOROMI

Location: 202 Allen Street, Hudson, NY 12534
Date & Time: Saturday, April 15 from 12-2pm

Join us to taste these delicious, one-of-a-kind condiments! Moromi co-founder Bob Florence will be sampling out a range of sauces, and our kitchen will be cooking up delicious menu specials featuring Moromi products.

Founded by Bob, James Wayman, and Debbi Michiko Florence, Moromi is a Connecticut-based company that handcrafts wild ferment sauces and spices from regional koji and natural microbiomes. Integrating seasonal ingredients like wild mushrooms and ramps, Moromi celebrates its local terroir in each and every product.

Mah Jongg with Susan Ryhanen

Location: 202 Allen Street, Hudson, NY 12534
Date & Time: Thursday, April 20th from 6:30 -8:30pm

Learn the basics of the game that's swept the world!

Susan Ryhanen has been an avid Mah Jongg player for 21 years, and has taught Mah Jongg courses in adult education settings for several years. She loves the game for its communal yet challenging nature, and heralds Mah Jongg as an excellent and fun way to maintain mental acuity.

When Susan is not teaching Mah Jongg, she makes the beautiful herbal soaps at SAIPUA, and has been helping to develop programming there for 20 years. Susan relocated to the farm, in Esperance, NY, in 2020.

Mah Jongg is an intricate, fascinating game that has swept the world. This event will teach you the basic tools to begin your game play, and will connect you with fellow players! Whether you're new to Mah Jongg or are already a seasoned player, this will be a fun and community-oriented evening for all levels.

Cheese, accoutrements and wine will be served at the event, and there will be plenty of time to engage with Susan and learn as much as possible about your new favorite game!

To encourage a better teacher-to-student ratio, tickets to this class are extremely limited.

a Book Signing with Tamar Adler

Location: 202 Allen Street, Hudson, NY 12534
Date & Time: Saturday, April 22, 2023 from 12-2pm

Join us in welcoming our friend Tamar Adler back to Talbott & Arding, in celebration of her new cookbook: An Everlasting Meal Cookbook: Leftovers from A-Z.

Our kitchen will prepare some of Tamar's recipes both for sale and as free samples, and Tamar will be signing copies of her fantastic book.

Tamar was an editor at Harper’s Magazine from 2001 through 2004. After cooking at NYC's Prune, she became the chef of Farm 255, in Athens, Georgia, before eventually moving to California to cook at Chez Panisse.

Tamar has been writing full time since 2011. She has been a columnist for the New York Times Magazine, has reviewed various books for the New York Times and the New Yorker, and is a recurring contributor to Vogue Magazine.