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Issue 18, 2002



Chinese Restaurant (John Sloan)


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.



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)

Onion, Apple and Goat Cheese Tart

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

Roast Loin of Venison Grand Veneur

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

Barboton D’Agneau (Lamb Stew)

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

Robert Rosenthal of Stone Church Farm

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 April 8-21!