ISSUE 1: AUGUST-OCTOBER 98
Cover:
Outdoor Scene with Feasting and Dancing (unknown)
Contents:
By the glass: Wine with barbecue? Why not? by Steven Kolpan
Some like it hotter.
Hardcore hard-neck. by Leslie Coons
Technique: Marinating. by Gretchen R. Bruce
Tastemaker: John Novi of the 1797 DePuy Canal House. a Valley Table interview
Destinations: The Bangall Country Store and Deli. by Daniel Pinkwater
Locally grown: In praise of small farms. by Keith Stewart
Deja vu: The Dutch oven defense. by Peter Rose
At the market: What’s fresh. What’s good. Selections from the valley’s bounty. by Gretchen R. Bruce
Recipes:
Crunchy apple garlic cake (Patricia K. Reppert / Shale Hill Farm & Herb Gardens)
All-purpose marinade (Allan Katz / Allyn’s Restaurant and Cafe)
Fish marinade (Allan Katz / Allyn’s Restaurant and Cafe)
Pear custard in hot sake served with crumbled feta cheese (John Novi / DePuy Canal House)
Summer stew of chicken with green vegetables (Peter Rose)
WHETHER JOHN NOVI ACTUALLY “invented” Hudson Valley cuisine probably is best left to the critics or historians to decide. But there is one incontestable fact: Since 1969, when Novi opened the
Pat Reppert, Mad for Garlic (Quixote Press, 1997) (Reprinted with permission) Ingredients 3 tablespoons softened butter 1 cup sugar 1 egg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2
Hudson Valley Restaurant Week is back this October 28 to November 10!
