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Issue 32, 2006



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)

John Dyson of Millbrook Vineyards & Winery

JOHN DYSON’S CV DOESN’T HINT that his ambition was to establish and promote a winery in the Hudson Valley. A Cornell graduate in agricultural economics, former New York State Commissioner

Early Summer Salad

Baby Greens, Fava Beans, Capocollo and Pecorino Toscano Francesco Tonelli Ingredients 4 1-inch slices rustic white bread 1/2 cup freshly shucked fava beans 4 cups baby salad greens, washed and

Got Fresh Milk?

FOR THE PAST YEAR, Mid-Hudson Valley families have been able to enjoy superior milk produced by a group of select local farms, privately distributed and marketed in a couple of

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