Type to search

Issue 39, 2007

ISSUE 39: DECEMBER 07-FEBRUARY 08

Cover:

Gallo di Tuscan (Laura Martinez-Bianco)

Features:

Eat local and laugh: Play with your food. by Todd Essig

Green teens: From farm to plate, and then some.

Departments:

Good stuff: Orange County cookbook; Chocolates; High tunnels and winter markets; Whitecliff holiday wine.

December 07-February 08 Events

Seasonal beer picks: Weyerbacher Merry Monks’ Belgian-Style Golden Ale; Goose Island Pere Jacques.

Seasonal wine picks: Chapoutier Crozes-Hermitage “Petite Ruche”; Iron Horse Unoaked Chardonnay; Dominio de Tares “Baltos”; Lenz Merlot “Estate Selection”.

Openings: Naomi’s Cafe; Blue Mountain Bistro To Go; Love Bites Cafe.

Beer spotting: Beer gone bookish. by Jesse May

Locally grown: The localvore’s dilemma. by Keith Stewart

By the glass: In vino, vegetas. by Steven Kolpan

At home in the kitchen: Room to roam. by Jerry Novesky

Up close: Pam Brown of The Garden Cafe. by Anne Dailey

Eating by the season: Mushrooms, plain & fancy. by Anne Dailey

Sustainable staples: Salt; pepper; cooking oil; sugar. by Anne Dailey

The kitchen garden: From spring to spring. by Barry Ballister

On the plate: Raw kale salad.

Recipes:

Warm mushroom salad (Chef Lesley Sutter / Flying Pig on Lexington)

Mushroom quesadilla (Chef Lesley Sutter / Flying Pig on Lexington)

Mushroom risotto (Chef Kevin Katz / The Red Onion Restaurant & Bar)

Raw kale salad (Chef Francesco Buitoni / Mercato)

Mushroom Risotto

By Chef Kevin Katz / The Red Onion Restaurant & Bar Ingredients 4 ounces unsalted butter (have extra on hand if you like it buttery) 1 pound assorted mushrooms 1

Mushroom Quesadilla

By Chef Ramiro Jimenez / La Puerta Azul Serves 4 Ingredients For sauteed mushrooms 2 pounds cremini mushrooms 3 tablespoons chopped garlic 4 pasilla chiles* (dried or fresh) cut in

Warm Mushroom Salad

By Chef Lesley Sutter / The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2

Mushrooms, Plain and Fancy

LARGE-SCALE MUSHROOM production, once a booming business in the Hudson Valley, has shifted almost entirely to Pennsylvania, but in its wake a few small companies and farms have emerged and,

In Vino, Vegetas

WHEN IT COMES TO FOOD AND WINE pairing, we all can be thankful that the old days of “white wine with fish, red wine with meat” are over. These days,

Pam Brown of The Garden Café

WHEN PAM BROWN DECIDED TO MOVE to the Hudson Valley, it wasn’t about opening a restaurant. “I just wanted a change.” she says. “I wanted to go somewhere where there

Warm Mushroom Salad

Chef Lesley Sutter, The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2 pounds mixed

Raw Kale Salad

Chef Francesco Buitoni, Mercato Serves 4 Ingredients 6 ounces Toscano or Lacinato kale, stems removed 3 tablespoons pine nuts 2 tablespoons golden raisins Champagne or white wine vinegar extra virgin

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