Photography by Sophie-Peters Wilson for The Lillie K. Team

On an icy-cold day following the Hudson Valley's first large snowfall of the season, we joined accomplished chef and NYC ex-pat Julie Wallach in her quest to source ingredients for, prepare, and enjoy the perfect upstate winter meal.

Julie and her husband Ben are a powerhouse duo when it comes to collecting the best ingredients possible. Ben's work involves scouring the country and beyond for the most unique fresh, bottled, preserved and packaged goods for well-known restaurants in NYC. Julie was the owner, creative force, and executive chef behind two beloved NYC restaurants, Tipsy Parson and Little Giant. These days they are enjoying upstate life in a magical 1700s stone house, busy with their careers and stocked full of exciting renovation projects on their own property and others.

On this chilly December day, we had the pleasure of having Julie bring her talent to the Dugway House kitchen. A modernist home on the market designed by Hudson Valley architect Kenneth Young, The Dugway House rests on more than eight acres with some of the most enchanting views in upstate New York. Enjoying a vibrant seasonal dinner in front of the fireplace with an intimate group of friends, we felt were able to experience the home exactly as the architect intended.

Learn more about the dugway house

Julie brought us first to Little Ghent Farm, a true Hudson Valley gem with some of the best bread, preserves, meats, and other goodies in the region. We scored a delicious slice of focaccia and a rustic loaf, while sneaking in a chat with Little Ghent baker and owner Mimi, and her farmer-photographer-husband Richard. Then it was on to the Hudson-Chatham Winery for an early afternoon wine tasting, which ended with us selecting a collection of local wine for our upcoming meal. A woman with a mission, Julie then had us swing by Bimi's Cheese Shop in Chatham, where she selected a large variety of charcuterie necessities. Our last stop in our quest for the best local ingredients was at the Hawthorne Valley Farm Store, where we picked up a medley of organic and biodynamic fresh produce.

With our car full of promising Hudson Valley bounty, we arrived at the Dugway House looking forward to the undoubtedly delicious meal Julie was going to prepare for us. In her element, Julie began whipping together a plentiful meal as we enjoyed the cozy atmosphere, good conversations, and a perfect bottle of red from the Hudson-Chatham Winery. In the end, we shared laughs, and most importantly, challenging and diverse discussions (as good food is always inclined to inspire) over a brilliantly composed spread, in a home perfectly designed for this experience.