Valley Table Hits The Stands
The June/August issue of The Valley Table is now on the stands. In this
issue:Catering's Grande Dame: Abigail Kirsch, the doyenne of the moveable feast and one of the most accomplished caterers in the world, shares her
story.
Find these stories and much more. Pick up the current issue of The Valley Table at a restaurant, wine shop, or gourmet
food store near you. Need a quick foodie fix, now? Visit www.valleytable.com.
Steven Kolpan retraces how a little report on 60 Minutes 20 years ago changed the world of wine buying and drinking as we know
it.
Find useful items that can help bring us toward a more sustainable, less destructive future in our newly launched Sustainable Elements
department.
Events Around The Valley
Around the World in 80 Miles
Jun. 19 & 20, 10-6
Shawangunk Wine Trail
Grab a friend, get a passport and travel the wine world at this annual, self-guided event. Each of the 11 wineries along the trail transforms into a different wine producing "country." Discover the best of each country's food paired with delicious wines from the Shawangunk Wineries. Tickets are $27 and include passport, etched wine glass, wine and tapas tasting. Designated driver tickets are $5.40 and include free tapas tasting. For more information visit: www.shawangunkwinetrail.com
Wine & Fine Art
AuctionJun. 12, 5:30-8:30
The Dorsky Museum at SUNY New Paltz, 1 Hawk Drive, New Paltz& lt;/span>
< ;/span>Join Valley Table Contributing Editor Steven Kolpan and renowned wine writer Kevin Zraly for an evening of tastings and an auction of fine wines and fine art from private collections. A unique tasting menu by award winning Chef John Novi of Depuy Canal House and fine wine tastings from Hudson Valley wine merchants. Tickets $100 each or 10 for $800. $80 for Dorsky Museum members and donors. (845) 257-3238; Reserve tickets ;; View auction items.
Iron Grad Cooking Competition
Jun. 8, 6:30PM
Rhinecliff Hotel, Rhinecliff
Calling all chefs, chef wannabees and would be judges. Heat Two of The Iron Grad Cooking Competition features four chefs who'll prepare a four-course Mediterranean meal and battle to reach the grand finale "Culinary Showdown." Be the chef or join celebrity judges to choose a winner. Cocktail reception and parade of the chefs, followed by a four-course meal with wine pairings. Tickets $35.95 plus tax and gratuity. Discount rate for students.
(845) 876-0590; www.therhinecliff.com.
Bounty Tour of Local Farms
Jun. 14, 1:00PM
Columbia County
Interested in learning more about local farms and agricultural products? Columbia County Bounty in conjunction with Cornell Cooperative Extension of Columbia County will host another Chef-to-Farm Tour. Everyone is welcome to tour the Holmequest Farm, Eger Brothers Farm, the Fix Family Farm and The Germantown Cooperative. The only requirement is 2010 Bounty membership: $25 for chefs, farmers or individuals: $40 for couples and families; $50 for businesses. If you are not a current Columbia County Bounty member, simply download a membership form at www.columbiacountybounty.com/Member.htm and mail it in with a check, call Bounty at (518) 392-9696 with a credit card, or bring payment to the first stop on the tour. To register call (518) 392-9696 or email ccbounty@gmail.com.
Seasonal Recipe of the Month
Pomegranate juice is a popular repast in India. You'll find rhubarb at local farm stands now, and this combination of rhubarb and pomegranate is brilliant in color. Both fruits pack powerful nutritious punches.
& lt;span>Rhubarb and pomegranate refresher
The Art of Indian Vegetarian Cooking
(Dutton, 1987)
Ingredients
1 lb rhubarb, washed, trimmed & cut into 1-inch lengths
2 cups water
3/4 to 1 1/2 cups sugar or equivalent sweetner
2 cups fresh pomegranate juice
1/4 cup strained orange juice or rose syrup
Serving: about 1 1/2 quarts
Method
1. Place the rhubarb, water and sugar in a saucepan and bring to a boil over moderate heat. Cover, reduce the heat to low, and simmer for 15 minutes.
2. Strain the juice through a fine nylon sieve resting over a bowl. Discard the pulp.
3. Add the remaining ingredients to the liquid and cool to room temperature.
Chill well and serve over crushed ice or in chilled glasses.