The Hudson Valley already has an embarrassment of riches when it comes to food, from exciting restaurants to farms with excellent on-site markets to provisions shops selling a mix of local and imported products. Last week, one of those shops, Talbott & Arding, moved from its small storefront on Warren Street in Hudson to an 8,000-square-foot space a few blocks away.
It’s a significant upgrade and a noteworthy one given that owners Mona Talbott and Kate Arding are extremely accomplished and connected food-world denizens. In 2006, Alice Waters selected Talbott to serve as founding executive chef of the Rome Sustainable Food Project at the American Academy in Rome. She held the position for five years before heading back to the States. Arding is a cheese expert who got her start in the 1990s at Neal’s Yard Dairy in London, the storied cheese shop, and later moved to Northern California to become head cheesemonger and buyer at Cowgirl Creamery.
Cake from Talbott & Arding. Photo: Frankie Frankeny
The two have an extensive writing portfolio as well. Talbott authored two cookbooks during her time in Rome, Biscotti and Zuppe: Recipes from the Kitchen of the American Academy in Rome, while Arding was co-founder of America’s first cheese magazine, Culture, and edited the 2015 Oxford Companion to Cheese.
Talbott and Arding, partners in life, became partners in business with the opening of Talbott & Arding in 2014, offering prepared goods and a cheese and charcuterie counter to rival any in the country. Naturally, Italian cheeses and salumi were key components.
At the new space, the pair say in a release that the expanded footprint will mean a larger “curated selection of cheeses and charcuterie from Northeastern producers along with notable international offerings.”
They’ve also added seating for the first time, allowing guests to have breakfast or lunch on-site, and eventually allowing Talbott & Arding to host events and readings, part of their mission to connect to the community.
Shoppers within driving distance will also note that Talbott & Arding will now be an even better source for Italian cooking. The pair promise, “There will also be a stronger focus on the pasta program, featuring both fresh and filled options.” Ravioli, anyone?