ISSUE 12: MAY-AUGUST 01
Cover:
Chef with eggs (Leandro Miquel Velasco)
Contents:
Locally grown: Organic standards and the USDA. by Keith Stewart
Sharing this good earth. by Kathy Broquet-Ansell
The road to relais. by Jerry Novesky
Fabulous farms, food and markets.
By the glass: Two brothers and a case of $10 wine. by Seamus Quigley with Michael Quigley
Kitchen garden: Mint: Plant of a thousand flavors. by Leslie Coons
Global gourmet: So you’re thinking about trying sushi. by Darin Hudson
Deja vu: The other Alice’s restaurant. by Peter Rose
Good stuff
May-August 01 Events
Recipes:
White truffle risotto with porcini and parmesan (Fabrizzio Salerni / Equus)
Duck breast with stir-fried vegetables, steamed sticky rice in banana leaf and peanut sauce (Fabrizzio Salerni / Equus)
Alice Crans’s dinner rolls (Alice Crans / Old Fort Restaurant)
Alice Crans’s coconut cake (Alice Crans / Old Fort Restaurant)
Nava Atlas Yields about two dozen Ingredients 1/2 cup nonhydrogenated margarine 1/2 cup light brown sugar or Sucanat 1 egg, beaten 4 graham crackers (regular, cinnamon or honey-flavored) 1-1/3 cups
Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly
Hudson Valley Restaurant Week is back this April 8-21!
