ISSUE 32: JUNE-AUGUST 06
Secret ingredients (Pablo Arturo Perea)
Got fresh milk? by Tracy Frisch
Portrait of an agricultural legacy. by Lani Raider
Tastemaker: John Dyson of Millbrook Vineyards & Winery. a Valley Table interview
Wine by association. by Abby Luby
Good stuff: Farmers and chefs dinner; Artists sought; More on dining with kids; Good wine stuff.
Openings: The Artist’s Palate; Stoutridge Vineyard.
June-August 06 Events
By the season: Four for summer. by Lynn & Francesco Tonelli
Fabulous farms, food and markets.
Traditions: Sour cherries. by Kathy Baruffi
By the glass: Cotes du Rhone. by Steven Kolpan
Locally grown: Frank’s cows. by Keith Stewart
Early summer salad of baby greens with fava beans, Capocollo and Pecorino Toscano (Francesco Tonelli)
Puree of fresh pea soup, garnished with crispy trout and salmon cake and creme fraiche (Francesco Tonelli)
Sauteed trout filled with crispy sage and prosciutto, early summer vegetable buerre blanc, wilted spinach and potato puree(Francesco Tonelli)
Fior di latte ice cream with crunchy bran crust, strawberries and Pinot Noir sauce (Francesco Tonelli)
Sour cherry pie with sour cherry sauce (Pam Clarke-Torres / Hudson Baking Company)