ISSUE 44: DECEMBER 08-FEBRUARY 09

Features:

A short history of wheat. by Tracy Frisch

The restaurant: Il Barilotto. a Valley Table interview

Health food goes mainstream. by Anne Dailey

Departments:

Openings: Moo & Oink; Flatiron Steakhouse; 36 Main; 42; Loopey's; Marlena's Kitchen; The Bar at the Rhinecliff.

Good stuff: Hot chocolate; Cookies online; Chocolate parties; Farmers and chefs calendar; Bag it for a cause; Kudos.

December 08-February 09 Events

Letters

CSA projects in the Hudson Valley.

By the glass: The cool wines of Canada. by Steven Kolpan

Locally grown: All about growing Allium cepa, or, How I learned to stop crying about the price of onions. by Keith Stewart

Eating by the season: The vegetable everybody hates. by Liz Consavage Vilato

On the plate: Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave.

Recipes:

Honey-balsamic glazed Brussels sprouts with candied hazelnuts(Chef Mark Suszczynski / Harvest Cafe Restaurant and Wine Bar)

Cider-glazed Brussels sprouts with bacon (Vinny Mocarski, Co-chef / Valley Restaurant at the Garrison)

Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave (Chef Rei Peraza / The Bar at the Rhinecliff)