ISSUE 28: JUNE-AUGUST 05
Cover:
Garlic and tomatoes (William Noonan)
Features:
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
Departments:
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.
Letters
Fabulous farms, food and markets.
Recipes:
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)
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
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
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
