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Issue 1, 1998



Outdoor Scene with Feasting and Dancing (unknown)


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


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)

John Novi of the 1797 DePuy Canal House

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

Crunchy Apple Garlic Cake

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 April 8-21!