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Issue 2, 1998



Diner Series #1 (Lora Shelley)


Locally grown: Small-farm economics—Watching the bottom line. by Keith Stewart

An American classic resurrected. by Leslie Coons

By the glass: A toast to health & happiness: holiday wines. by Steven Kolpan

Tastemaker: Claire Winslow of The Would. a Valley Table interview

Technique: Chef James Tamayo’s creme brulee. by Gretchen R. Bruce

Deja vu: Open-hearth cooking for the holidays. by Peter Rose

At the market: What’s fresh. What’s good. Selections from the valley’s bounty. by Gretchen R. Bruce

Destinations: The Cherry Tree Pastry Shoppeby Jerry Novesky


Candied chestnuts (Peter Seidman / Stoney Creek Restaurant)

Pork tenderloin crusted with black peppercorns and pomegranate glaze (Claire Winslow / The Would)

Smoked chicken with cilantro garlic cream over penne pasta (Claire Winslow / The Would)

Creme brulee (James Tamayo / Cafe Tamayo)

Spiced wine (Peter Rose)

Oyster stew (Peter Rose)

Penny loaves (Peter Rose)

Oyster Stew

Peter G. Rose For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of

Spiced Wine

Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to

Penny Loaves

Peter G. Rose Yields 2 loaves Ingredients 4 cups all-purpose flour 2 cups whole wheat flour 3 packages dry yeast 1 to 2 teaspoons salt, according to taste 2 1/4

Open-Hearth Cooking

LIGHTING A FIRE adds a festive touch to any occasion, and cooking on that same fire adds to a general sense of relaxation, fun and well-being. The delicious aromas of

A Toast to Health and Happiness

THANKSGIVING, CHANUKAH, KWANZAA, Christmas, New Year’s Eve and Valentine’s Day–there’s no doubt about it, we’re into the holiday season. If you’re like me, sometimes you wish you could just hibernate

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