Basilica Farm & Flea is inspired by the abundance of passionate and talented farmers, collectors and artisans in the Hudson Valley. Farm-fresh food is a rich and important part of the region, and offering a wide array of local delicacies to Basilica Hudson event attendees is an integral element to each event.
A sumptuous assortment of farm-to-table eats will be available throughout the weekend. Stay tuned for Basilica Farm & Flea Spring Market 2020 food and drink vendors! Last Holiday Market food and drink vendors included the following:
BAR BY LIL’ DEB’S OASIS:
Lil’ Deb’s Oasis return to Basilica Farm & Flea, offering beer, wine, kombucha and a signature cocktail through the weekend. Lil’ Deb’s Oasis is an ongoing restaurant/installation/performance project created by artist-chefs Carla Perez-Gallardo and Hannah Black. With a community-centered space in Hudson, Lil’ Deb’s Oasis frequently collaborates with artists, galleries and the like-minded, and is proud to be continuing a legacy of women-powered business and moving forth with the spirit of matriarchy.
COFFEE & FOOD BY ALIMENTARY KITCHEN:
Through her many years working as a chef in the Bay Area, to her time spent as Co-Director of non-profit alternative education center Kite’s Nest (located on Basilica’s campus), to the countless hours she and her team have spent cooking for the masses during Basilica events, Alimentary Kitchen chef Nicole LoBue’s range and depth of experience as a culinary master and educator is hard to beat.
FOOD BY RAVEN & BOAR:
Raven & Boar is a family-owned farm in Northern Columbia County. Each small herd of Raven & Boar pigs are raised with care on open pasture and forest. Raven & Boar partner with the local award-winning Twin Maple Farm in Ghent, NY and other local cheese producers to use the whey from their sheep and cow milk cheese and yogurt as a source of food for their pigs, in the tradition of Italian pig farmers. The pork from pigs fed whey has a unique flavor and texture, is naturally more marbled and is especially excellent for charcuterie. The pigs are rotated on seasonally-managed pasture with grass-fed lambs and chickens, which keeps them all healthy and happy while also providing a fertile bed for next year’s garden.