ISSUE 18: DECEMBER 02-FEBRUARY 03
Cover:
Chinese Restaurant (John Sloan)
Contents:
Slow Food on the fast track. by Steven Kolpan
Deja vu: The leatherman. by Margie Goldsmith
Tastemaker: Robert Rosenthal of Stone Church Farm. a Valley Table interview
Technique: The roots of flavor. by Gary Allen
Kitchen garden: Hot peppers. by Leslie Coons
Living unplugged: Homemade holidays. by Jeff Walker
By the glass: Riesling revival. by Steven Kolpan
Locally grown: Sustainable vs organic: Who loses? by Keith Stewart
Last call: Variations. photographs by Ryuji Inoue
Good stuff: Gluten-free dining; Nyack Gourmet; Settepani Bakery; Fiddle for your supper; Small farms program; The New York Store; Totally Bamboo.
Marketplace
Recipes:
Mint chutney (Radha Kampoor-Sharma)
Barboton D’Agneau (Lamb stew) (Daniel Boulud / Daniel’s)
Roast loin of venison grand veneur (Len Mott / Le Chambord)
Onion, apple and goat cheese tart (Scott Holtzhouser / The Haymaker)
Scott Holtzhouser / The Haymaker Serves 1 Ingredients Dough 3 tablespoons sour cream 1/3 cup ice water, approximately 1 1/2 cups flour 1 teaspoon sugar 1/2 teaspoon salt 2 1/2
By Len Mott / Le Chambord Ingredients 1 1/2 to 2-pound venison loin Marinade 1 1/2 cups red wine 1/4 cup red wine vinegar 2 cloves of garlic, sliced 2
By Daniel Boulud / Daniel’s Serves 4 to 6 Ingredients 3 pounds boneless lamb shoulder, trimmed of fat, cut into 2-inch chunks flour for dusting salt and freshly ground black
THROUGHOUT THE HUDSON VALLEY, indeed throughout the country, there likely are few, if any, “farmers” who receive as much acclaim as do Robert Rosenthal and his wife Noelia, who run
Hudson Valley Restaurant Week is back this October 28 to November 10!
