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Issue 28, 2005



Garlic and tomatoes (William Noonan)


Italian food traditions in Rockland. by Kathy Baruffi

About the business: Paul Parker of Chez Sophie. a Valley Table interview

Lettuce: a lesson. by Ben Belth


By the glass: The next big grape? by Steven Kolpan

Up close: Juan Tutasi. by Abby Luby

Food by the season: Salads, straight up. by Darin Hudson

Up close: Ken Migliorelli. by Abby Luby

Traditions: Homemade root beer. by Michael Pardus

Kitchen garden: On mulberries. by Leslie Coons

Locally grown: Out from winter. by Keith Stewart

Good stuff: Kids cooking in Saugerties; Chutneys; Strawberries; Cool clothes; Kudos to Hudson Valley chefs; Tomatoes; Cucumin.

June-August 05 Events

Openings: Naughty Biscotti; Caffe Macchiato; Spillway House; Il Tesoro; Twist; Peekamoose; Skytop Steakhouse & Brewing Co.

Dining out: Dining al fresco at Nina, Valley and others.


Fabulous farms, food and markets.


Eggplant stuffed with ratatouille (Thomas Griffiths / CMC)

Yellow tomato fondue (Thomas Griffiths / CMC)

Baby greens with fava beans, roasted beets, honey-thyme vinaigrette and Old Chatham Camembert toast (Natalie DiBenedetto / Mina)

Endive, frisee, pear, toasted walnuts and Roquefort (Devin Mills / Peekamoose)

Asparagus salad with mustard-tarragon dressing (Marcus Cuiliano / Aroma Thyme Bistro)

Rabbit fricassee (Paul Parker / Chez Sophie)

Exotic mushrooms with sherry and cream sauce (Paul Parker / Chez Sophie)

Baked goat cheese in puff pastry (Paul Parker / Chez Sophie)

Mulberry pie (Leslie Coons)

Asparagus Salad with Mustard-Tarragon Dressing

Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing   2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or

Homemade Root Beer

Michael Pardus (12) 12-ounce bottles Ingredients 1 gallon water 1 1/2 cups white sugar (adjust to taste) 2 tablespoons root beer extract (adjust to taste) 1/4 teaspoon dry active yeast

Baked Goat Cheese in Puff Pastry

Chef Paul Parker, Chez Sophie These are pretty on the plate, flaky on the outside and warm and satisfying on the inside. 8 Servings Ingredients 1 sheet all-butter puff pastry

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