ISSUE 3: FEBRUARY-APRIL 99
Cover:
The Dinner Horn (Winslow Homer)
Contents:
An oenophile by any other name. by Jennifer Iannolo
Deja vu: Dutch New Year’s customs in the Hudson Valley. by Peter Rose
Technique: Chef Todd Albertson’s stuffed baby chicken. by Gretchen R. Bruce
Smokin’ salmon: Catskill Artisan’s Smokehouse. by Charlotte Adamis
Tastemaker: Jean-Claude Sanchez of Jean-Claude’s Patisserie. a Valley Table interview
Locally grown: Buy it at the farmers’ market. by Keith Stewart
By the glass: Good life. Good taste. Good valve. by Steven Kolpan
At the market: Fiddleheads; Maple syrup. by Gretchen R. Bruce
Another view: You’re gonna eat what? by Gary Allen
Recipes:
Calf’s liver with prosciutto, red onions and mushrooms (Frank Nola / The Inn at Osborne Hill)
Mrs. Lefferts’ New Year’s cakes (Peter Rose)
Stuffed baby chicken (Todd Albertson / The Brickhouse)
Heart-shaped orange sablees (Jean-Claude Sanchez / Jean-Claude’s Patisserie & Dessert Cafe)