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Issue 40, 2008

ISSUE 40: MARCH-MAY 08

Features:

Restaurants and revitalization. by Abby Luby

About the business: Tim Zagat. a Valley Table interview

Special section: Hudson Valley Restaurant Week 2008.

Once, there was shad. by Dan Shapley

Departments:

Openings: Fox and Hound Wine & Spirits; Red Devon Market; La Tasca; Starr Place; Cafe Spuntino.

March-May 08 Events

Seasonal wine picks: Cabernet Franc from Millbrook; Cewurztraminer from Lenz; Manzanilla from Hidalgo; Riesling from Chateau Ste. Michelle; plus kosher wines for Passover.

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

Good stuff: Eat out; Do good for Parkinson’s; Kudos.

CSA projects in the Hudson Valley.

Locally grown: The global warming sweepstakes. by Keith Stewart

The kitchen garden: The ethnic garden. by Barry Ballister

Eating by the season: Spring’s ephemeral treasures. by Anne Dailey

Sustainable staples: Wild rice; flour. by Anne Dailey

By the glass: Meritage Heritage. by Steven Kolpan

On the plate: Baby chicory and prosciutto salad with balsamic-poached egg.

Recipes:

Salsa cruda (Barry Ballister)

Salsa diabla verde (Barry Ballister)

Huevos rancheros (Barry Ballister)

Roasted sweet red peppers (Barry Ballister)

Asparagus and ramp soup (Josh Kroner / Terrapin)

Wild ramp and goat cheese tart (Barbara Bogart / The Locust Tree)

Asparagus nage with sauteed shrimp (John-Michael Hamlet / John-Michael’s at Purdy’s Homestead)

Baby chicory and prosciutto salad with balsamic-poached egg(Chef George DeMarsico / Relish)

Asparagus and Ramp Soup

Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5

Asparagus Nage with Sauteéd Shrimp

Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2

Wild Ramp and Goat Cheese Tart

Barbara Bogart, Locust Tree Restaurant Serves 8 Ingredients Tart Crust 2 1/2 cups all-purpose flour 1/2 pound butter (2 sticks), cut into cubes 1/2 cup pink peppercorns, crushed 2 teaspoons

Sustainable Staples

“Sustainable Staples”—kitchen items that are “produced or grown using sustainable methods, by companies, co-ops or individuals who pay fair wages to workers, respect the environment, and honor food tradition.” Here

Restaurants and Revitalization

WHEN YOU DRIVE DOWN Broadway in Newburgh, you move through a typical urban hodgepodge, remnants of a once-thriving river city. Broadway, still a grand, wide swath sweeping down to the

Fiddleheads & Ramps

WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of

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