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Issue 20, 2003



Girl with watermelon (Zulia Gotay deAnderson)


A blue hill in the valley. by Susan Yager

Locally grown: Putting it back. by Keith Stewart

Traditions: Goyitas pastelillos, approximately. by Marisa Elena Genna

Tastemaker: Laura Pensiero. a Valley Table interview

Fabulous farms, food and markets.

By the glass: Connoisseur in a cup. by Steven Kolpan

Kitchen garden: Beans. by Leslie Coons

Ronny, Jane and Wally. by Marianne Comfort

Living unplugged: Outside the big box. by Jeff Walker

Last call: Noted, with comment.

Good stuff: Plant a row; Dipping sauces; The Garden Conservancy’s Open Days program.


June-August 03 Events



Asparagus terrine with fresh goat cheese (Dan Barber / Blue Hill)

Pastelillos (Puerto Rican meat pies) (Marisa Elena Genna)

Tuna and white bean salad (Laura Pensiero)

Barley, grape tomato and feta salad (Laura Pensiero)

Guiltless summer burgers (Laura Pensiero)

Laura Pensiero of Gigi Trattoria

BY NIGHT, LAURA PENSIERO welcomes guests to the beautiful trattoria she and Gianni Scappin operate in Rhinebeck. By day, she uses her knowledge as a nutritionist (she’s a Registered Dietician)

Asparagus Terrine with Fresh Goat Cheese

Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3

Tuna and White Bean Salad

Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained

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