1 RIVER STREET
HASTINGS, NY 10706
(914) 478-2800
OWNERS: BRUCE BERNACCHIA AND ANGELO LIBERATORE;
EXECUTIVE CHEF: VINCENT BARCELONA
Here’s why every diner in the Hudson River Valley owes a debt to Bruce Bernacchia and Angelo Liberatore: When others saw a degraded parcel of land that was being used as a Robison Oil truck depot (because of its proximity to shipping via the Hudson), Bernacchia and Liberatore had the insane vision to see the land as a sort of neo-Tuscan plantation, Harvest-on-Hudson.
In the late 1990s—and that’s way before the other Hudson-side restaurant pioneers: X2O, Red Hat on the River, and RiverMarket Bar & Kitchen—Bernacchia and Liberatore took the flight of Westchester’s Hudson-side industry as an opportunity to uncover the land’s inherent beauty. The pair purchased the trash- and rubble-strewn lot and began a long process of remediation that uncovered panoramic views of the Hudson River and the regal, red swoop of the Palisades beyond. Bernacchia and Liberatore surrounded their new restaurant with raised planting beds that they filled with growing vegetables and herbs. In summer these morph into outdoor rooms whose living walls are literally made of homegrown food. It’s not just decoration, either—Chef Vincent Barcelona, a Le Bernardin alum, takes much of what grows in Harvest’s gardens for his kitchen. Expect a menu that celebrates the shared Italian heritage of Barcelona, Liberatore, and Bernacchia.
Since its debut in 2000, Harvest has become known for its stunning river views, but we prefer the view closer in—say, at our feet, where the Hudson’s bankside soil was reclaimed from its industrial past.
(SERVES 4 AS A MAIN DISH)
For the vinegar garden peppers:
Enough freshly picked Anaheim or cherry peppers to fit snugly into 2 (quart-size) Ball or Mason jars
1¼ cups white vinegar
1½ cups water
⅛ cup sea salt
For the tomato and white anchovy vinaigrette:
4 Sicilian white anchovy fillets, chopped
5 whole canned San Marzano tomatoes, seeds removed, and chopped into large dice
Juice of 2 lemons
¼ cup extra-virgin olive oil
Salt and pepper to taste
For the skate:
2 large skate wings on the bone, each cut in half to make 4 equal servings
3 tablespoons canola oil
Salt and pepper
1 tablespoon unsalted butter
4 home-canned Roma (plum) tomatoes, peeled (an equal number of canned San Marzano tomatoes may be substituted)
12 Sicilian white anchovy fillets (optional)
4 garden cherry peppers preserved in vinegar, cut into quarters
4 garden Anaheim peppers preserved in vinegar, cut lengthwise into strips
Tomato anchovy vinaigrette
To pickle the peppers: Wash the peppers well and place them in two clean, 1-quart Mason or Ball jars. In a medium-size saucepan boil the vinegar, water, and sea salt. Pour this mixture over the peppers and immediately screw on the lids until barely snug (don’t fully tighten; once the mixture cools, you’ll need to tighten the lids fully for storage). Allow the peppers to pickle in the refrigerator for 1 or 2 days before use.
Note: Harvest’s vinegar peppers may be kept in the refrigerator or a cool cellar or pantry for up to 1 year unopened.
To make the vinaigrette: In a medium bowl place the anchovies and tomatoes. Whisk in the lemon juice and, while whisking, add the olive oil. Season to taste with salt and pepper and reserve.
To prepare the skate: Preheat oven to 400°F. Clean the skate by running it under cold water to remove its natural slime. Use a cleaver or heavy knife to trim each wing’s bony edges back to where the meat begins. Heat two ovenproof sauté pans, each large enough to fit two pieces of skate wing. Split the oil between the pans and heat until it begins to smoke. Lay two pieces of wing in each pan and agitate the pans to prevent the fish from sticking. Lower the heat under the pans to medium and continue cooking the skate for about 2 minutes.
Flip the wings and sauté for 2 more minutes, then place the pans in the oven for 8 minutes. Remove the skate from the pans onto a platter and, using a spatula or a fork, remove the skin from both sides of each piece. (It will pull away from the flesh easily.) Season the skate with salt and pepper. Divide the butter between the pans and, when the butter is hot, return the fish to the pans. Reduce the heat under the pans to low and sear the fish, basting continuously with butter, until the bottoms of the wings are golden and lightly crusted.
To plate the dish: Place the skate in the center of a large serving platter and arrange the tomatoes, anchovy fillets (if used), and the two types of vinegar peppers around it. Drizzle the fish and vegetables with vinaigrette. Serve.