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Issue 36, 2007



Tractor (Erica Hauser)


Lunchtime: Changing on school at a time. by Abby Luby

Fired up in Wingdale. by Josh Rosenfield

Disassembling dinner. by Tracy Frisch

Beer spotting: It was of the most beautiful color. by Jesse May


Good stuff: Kolpan’s award; Virtual food; Kelly’s coup; Beer picks; Handmade cruets.

June-July 07 Events


Openings: Beacon Creamery; Lucky Chocolates; Fleisher’s Rhinebeck; Verdigris Art & Tea; The Wine Store.

Locally grown: On seeds: From F1 to GM. by Keith Stewart

Fabulous farms, food and markets.

Up close: Chris Regan of Sky Farm. by Anne Dailey

By the glass: Drinking inside the box. by Steven Kolpan

Eating by the season: Corn: High as an elephant’s eye. by Anne Dailey

The kitchen garden: Squash blossoms, babies and boats. by Barry Ballister

Seasonal beer picks: Weihenstephaner dunkel; Flying Dog doppelbock; Dogfish Head barley wine.

Saving the season: Strawberries; rhubarb; broccoli; beans; cherries; radishes. Plus, preserving food using lacto-fermentation. by Anne Dailey


Creamy summer corn (Chef Jesse Frederick / Gigi Trattoria)

Corn and chanterelle chowder (Chef Marc Propper & Chef Justin Marino / Miss Lucy’s Kitchen)

Cornmeal upside-down cake (Kathy Balis / Babette’s Kitchen)

Stuffed squash blossoms (Barry Ballister)

Basic batter-fried squash blossoms (Barry Ballister)

Fried spicy squash blossoms (Barry Ballister)

Stuffed squash boats (Barry Ballister)

Lacto-fermented dilly beans (Seth Travins / Hawthrone Valley Farm)

Corn and Chanterelle Chowder

Chef Justin Marino / Miss Lucy’s Kitchen Ingredients 6 ounces bacon (optional) 1 onion, small dice 2 stalks celery, small dice 2 cloves garlic, small dice 1 shallot, small dice

Corn, High as an Elephant’s Eye

CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of

Creamy Summer Corn

Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta.   Ingredients 2 tablespoons butter 2 shallots, peeled

Stuffed Squash Boats

Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger  salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow

Stuffed Squash Blossoms

Barry Ballister Using the basic batter recipe, you can prepare different stuffings to fill the blossoms before dipping and frying. Some single-stuffing ingredients include small-cubed Monterey Jack or Mozzarella cheese;

Fried Spicy Squash Blossoms

Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet

Cornmeal Upside-Down Cake

Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus

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