ISSUE 32: JUNE-AUGUST 06
Cover:
Secret ingredients (Pablo Arturo Perea)
Features:
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
Departments:
Good stuff: Farmers and chefs dinner; Artists sought; More on dining with kids; Good wine stuff.
Letters
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
Recipes:
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)
Francesco Tonelli Serves 4 – 6 Ingredients 5 tablespoons pure olive oil, divided use 1 medium Yukon Gold potato 1 small sweet onion, chopped 1 clove garlic, smashed 1 1/2
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
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
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 October 28 to November 10!
