Type to search

Issue 40, 2008



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


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.


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