EVENTS

This summer we are welcoming back Larry and his What's Really Good Barbeque team to Talbott & Arding.

Join us at our Partition Street Entrance for juicy St. Louis Style Pork Ribs, Spicy Caribbean Jerk Chicken, and Homestyle Corn Pudding.

Cash or Venmo Only

Join us on Sunday September 14 from 12pm - 2pm for an in-store book signing with Casey Elsass, author of What Can I Bring?

Casey’s brand-new cookbook, What Can I Bring? Recipes to Help You Live Your Guest Life, reimagines the age-old question every good guest asks. With 75 bright, crowd-pleasing recipes built to share, it’s all about showing up with food that delights and travels well—from dips to desserts and everything in between.

We will be cooking from the book and offering a taste giveaway.

Cookbook Club Potluck Series + Conversation
Sunday, September 14 | 3–6 PM
Creative Legion · 7 Fairview Avenue, Hudson

Casey’s brand-new cookbook, What Can I Bring? Recipes to Help You Live Your Guest Life, reimagines the age-old question every good guest asks. With 75 bright, crowd-pleasing recipes built to share, it’s all about showing up with food that delights and travels well—from dips to desserts and everything in between.

We’ll gather first at Talbott & Arding for a signing, then head to Creative Legion for a cozy potluck meal and conversation with Casey. You’re welcome to attend one event or both!

How to join and sign-up for the Cookbook Club Potluck:

Cook and bring a dish from What Can I Bring? Bring a drink to share

Sign up at slowfoodhudsonvalley.org/events

Suggested donation: $15 members | $20 non-members. Exclusive Perk! When you register for the Cookbook Club, you’ll receive a special gift from Casey—a PDF version of his new book so you can browse, read, and choose the perfect recipe to bring. Hard copies of Casey's book will be available for purchase at both Talbott & Arding and at the Cookbook Club. 

Space is limited, so sign up early!

 All proceeds support local food justice in the Hudson Valley—benefiting Columbia Kitchen, Dutchess Outreach, and Long Table Harvest—as part of our ongoing Slow Food Hudson Valley mission to connect communities with food that is good, clean, and fair.  

Learn more about Slow Food Hudson Valley, bring a hearty appetite and a dish to share—we’re excited to gather around the table in Hudson with you!

Alice Waters, an award-winning chef, author, food activist, and founder and owner of Chez Panisse Restaurant in Berkeley, California, has shaped the farm-to-table movement for over five decades and inspired generations to think differently about what they eat and how it’s grown.

Alice will be signing copies of A School Lunch Revolution, as well as Art of Simple Cooking Volume I & II, and We Are What We Eat, A Slow Food Manifesto at Talbott & Arding from 12–2 PM

A School Lunch Revolution is a cookbook for adults and children alike, championing an empowered relationship between students and organic food, offering delicious recipes that will nourish future generations—and ourselves—from the inside out.  

Please join us on Saturday, October 25 for an in store book signing with Tamara Jo Hicks of Tomales Farmstead Creamery in Marin County California.

We will be cooking from their sumptuously photographed cookbook, and offering tastes from seasonally inspired, simple and elegant recipes.

We are pleased to welcome Georgia Freedman to Talbott & Arding for a book signing and tasting celebrating her new cookbook: Snacking Dinners.

Our Kitchen and Pastry Teams will be preparing recipes featured in the book for tasting and for sale.

Snacking dinners are the ultimate form of self-care, a meal of favorite foods expanded to be balanced and perfectly satisfying, magical in their simplicity and promise, and both a delicious treat and a cooking shortcut.

With over fifty recipes that are endlessly versatile, accommodating of any food preferences, perfect for one, but easy to scale up for sharing with family and friends, Snacking Dinners is your blueprint for dinner tonight, tomorrow, or any time you want to truly take care of yourself.

Join us as we welcome Alexis deBoschnek back to Talbott & Arding with her second cookbook: Nights and Weekends

Alexis deBoschnek is a veteran recipe developer and host based in the Catskills, NY.

Nights and Weekends is the solution to the quotidien dilemma of what to cook for dinner, offering recipes that are eminently achievable for every time and effort constraint.

We will be cooking from the book and offering taste giveaways.

Join us for a Raven & Boar pop up on Saturday July 12.

Ruby will be grilling her Swiss style bratwurst, serving it in her signature style - on a stick with a slice of baguette and a side of Tracklements beer mustard.

Ruby will also be sampling and selling her delicious spring and miso scallion sausages, cured and fresh pork cuts, guanciale, pancetta and her saucisson sec.

Pick up a hot sausage outside and a cold beer inside the shop!

On Saturday, June 28 we had an in-store tasting of Tivoli Mushrooms with our friend Chef Nick Suarez.

Delicious, farm fresh Tivoli mushrooms 🍄 are grown nearby in Hillsdale, NY and we cook with them in the kitchens at Talbott & Arding and sell retail packs for you to take home.

Learn about the world of fungi and 🍄 what it takes to grow mushrooms sustainably
 🍄 Taste garlicky roasted mushrooms on toast and take home a delicious mushroom recipe. 


On Saturday May 10th we welcomed Rachel Simons, co-founder of cult-favorite artisanal tahini brand Seed + Mill, for a book signing and tasting, celebrating the debut of her first cookbook: Sesame: Global Recipes & Stories of an Ancient Seed.

Talbott & Arding is proud to have been one of the first businesses to work with Seed + Mill, and our Sesame Focaccia is featured in the book. Our Kitchen and Pastry Teams will be preparing recipes from the book for tasting and for sale. As they have been for years, Seed + Mill products, such as tahini and halva will be available for purchase in-store.

The book features an approachable collection of 80+ recipes celebrating the sesame seed. With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history.

Rachel Simons is the founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores, including Whole Foods Markets, Sprouts, and beloved specialty stores across the US. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more. Rachel was born in Australia, but now lives in New York with her family and beloved Dachshund, who is partial to tahini too!