Type to search

Issue 10, 2000



Autumn Still Life (William Merritt Chase)


Viticulture at the 41st parallel: Why Hudson Valley vintners choose to grow what they do. by Kathy Broquet-Ansell

Locally grown: Wild weather. by Keith Stewart

The valley vegetarian: Surviving the holiday food frenzy. by Nava Atlas

After the hunt in hunt country. by Diane Weintraub Pohl

Herb of the year: Sage, to be precise. by Leslie Coons

Vaer sa god. by Peter Rose

Technique: Great winter soups from three valley chefs: Megan Devitt, Josh Kroner and Michael Reardon. by Joseph Fitzgerald

Tastemaker: Fritz Sonnenschmidt of The Culinary Institute of America. a Valley Table interview

special section: Marketplace.

Good stuff


“Three Sisters” stew (Nava Atlas)

Cranberry-pecan bread (Nava Atlas)

Pan-roasted quail with apple and prune stuffing(Allan Katz / Allyn’s)

Rabbit bourguignon (David Adams / Troutbeck)

Roasted rack of wild boar (David Adams / Troutbeck)

Brunkager (Peter Rose)

Danish apple cake (Peter Rose)

Hakons (Peter Rose)

Oyster stew (Josh Kroner / Terrapin)

Roasted parsnip soup (Michael Reardon / Bistro Zella)

Roasted onion and garlic bisque (Megan Devitt / Winding Hills)

Three Sisters Stew

Nava Atlas Serves 6 Ingredients 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic,

Roasted Onion and Garlic Bisque

Megan Devitt / Winding Hills Golf Club Restaurant Ingredients 2 pounds assorted alliums-white and yellow onions, leek bulbs and shallots 2 large garlic bulbs 2 medium carrots 2 tablespoons olive


(A cross between a sugar and a butter cookie) Peter Rose Ingredients 3/4 pound (3 sticks) butter 1-1/4 cups sugar 1 egg 3 cups flour 1 tablespoon pure vanilla extract

Danish Apple Cake

Peter Rose Ingredients 8 tablespoons butter (1 stick) 2 cups plain roasted (commercial) bread crumbs 1 cup sugar 1 16-ounce jar applesauce (or an equivalent amount of homemade applesauce) heavy

Cranberry-Pecan Bread

Nava Atlas Yields 1 loaf (doubles easily for 2) Ingredients 1 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 cup amaranth or quinoa flour (if unavailable, substitute

Molasses Cookies (Brunkager)

Peter Rose Yields about 10 dozen Ingredients 1 pound butter 1 cup dark brown sugar 1-1/4 cup white sugar 1 cup molasses 1/2 cup pure maple syrup 3 to 4

Hudson Valley Restaurant Week is back this April 8-21!