Chefs leave the city to explore the Hudson Valley's local joys

08/13/2013 | New York Times (tiered subscription model), The

Several former New York City chefs have left Manhattan in recent years to start over amid the bounty of the Hudson Valley, an area about two hours outside the city that offers direct access to farmers and local food. "It's like night and day," said John McCarthy, a chef and co-owner at Crimson Sparrow. "The product here makes the city folks jealous."

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