ISSUE 42: AUGUST-SEPTEMBER 08
Features:
Arne Osterby: at your service. by Abby Luby
Perspective: Michael Newhard. a Valley Table interview
Feeding fido. by Tracy Frisch
Departments:
Good stuff: Saving more bees; Great wines from Whitecliff; Saying ‘no’ to plastic.
August-September 08 Events
Letters
Books: Farm cooking; Science in the kitchen; Twinkies and a wandering cook.
Openings: ZoraDora’s; ZuZu’s; The Alternative Baker; Half Moon; Cucina.
Fabulous farms, food and markets.
By the glass: Wine’s best friend. by Steven Kolpan
The chef & the farmer: Sam Ullman of Bywater Bistro & Paul Alward of Veritas Farm.
New crop: Dante and Kristin Hesse of Milk Thistle Farm & Pete and Ian Taliaferro of Taliaferro Farms.
Locally grown: The farmer as writer. by Keith Stewart
Saving the season: Concord grape jelly.
Eating by the season: Watermelon dreams. by Anne Dailey
The kitchen garden: Planting late season crops. by Barry Ballister
On the plate: Haricot vert with sliced mushrooms.
Recipes:
Veritas chicken burger (Chef Sam Ullman / Bywater Bistro)
Veritas duck confit (Chef Sam Ullman / Bywater Bistro)
Concord grape jelly (from The White House Cookbook)
Crispy pork belly and watermelon salad (Chef Rich Reeve / Elephant)
Couscous-crusted cod with seared watermelon, arugula, mint and feta cheese (Chef Serge Madikian / Serevan)
Watermelon mango ginger sorbet (Chef Steven Astorin / ZoraDora’s Micro Batch Ice Cream)
Haricot vert with mushrooms (Chef Richard Erickson / Bistro-to-Go)
By Chef Sam Ullman / Bywater Bistro Servings: 6 Large Burgers Ingredients 2 pounds boneless/skinless Veritas farm chicken (combo of white and dark meat) 8 ounces whole milk ricotta cheese
By Chef Steven Astorin / ZoraDora’s Servings: 4 Cups Ingredients 4 cups of watermelon, diced, rind and seeds discarded 1 cup of fresh, peeled mango, diced 1 cup sugar 2
TO MOST AMERICANS, watermelon is synonymous with summer. It’s cool, refreshing and a staple at picnics and barbecues from August through September. We expect a watermelon to look, feel and
Hudson Valley Restaurant Week is back this April 8-21!
