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)
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
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
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”—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
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