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Issue 17, 2002



Three apples (Ron Gee)


Foodways of colonial Sephardim in the Hudson Valley. by Judith Hausman

By the glass: Drink up! by Steven Kolpan

Tastemaker: Alberto Vanoli of Ristorante Locust Tree. a Valley Table interview

Destinations: Haverstraw: The beat and the aromas are strictly Latino. by Kathy Baruffi

Kitchen garden: Cool-weather greens. by Leslie Coons

Fabulous farms, food and markets.

Technique: Brining: “Salting” the new-fashioned way. by Joseph Fitzgerald

Locally grown: Regarding chickens and their eggs. by Keith Stewart

Living unplugged: Barn dance. by Jeff Walker

Deja vu: Creating an historic dinner. by Peter Rose


Good stuff

September-November 02 Events

Fabulous farms, food and markets.



Gomez family chamim (Judith Hausman)

Sephardic string bean and beef stew (Judith Hausman)

Veal involtini (Alberto Vanoli / Ristorante Locust Tree)

Mushroom flan (Alberto Vanoli / Ristorante Locust Tree)

Mixed nut crostata (Alberto Vanoli / Ristorante Locust Tree)

Turkey brine (Shelley Boris / Bill Brown’s Restaurant)

Grilled pork chops with cider-glazed apples (Richard Erickson / Blue Mountain Bistro)

Forced meat (Peter Rose)

Carrot pudding (Peter Rose)

Celery with cream (Peter Rose)

Pickled red cabbage (Peter Rose)

Sephardic String Bean and Beef Stew

Judith Hausman Ingredients 3 pounds lean brisket 1 clove garlic salt and pepper to taste 2 tablespoons olive oil 12 tiny whole onions or 3 large onions, sliced 4 whole

Mushroom Flan

Alberto Vanoli, Ristorante Locust Tree The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be

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