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Issue 44, 2008



A short history of wheat. by Tracy Frisch

The restaurant: Il Barilotto. a Valley Table interview

Health food goes mainstream. by Anne Dailey


Openings: Moo & Oink; Flatiron Steakhouse; 36 Main; 42; Loopey’s; Marlena’s Kitchen; The Bar at the Rhinecliff.

Good stuff: Hot chocolate; Cookies online; Chocolate parties; Farmers and chefs calendar; Bag it for a cause; Kudos.

December 08-February 09 Events


CSA projects in the Hudson Valley.

By the glass: The cool wines of Canada. by Steven Kolpan

Locally grown: All about growing Allium cepa, or, How I learned to stop crying about the price of onions. by Keith Stewart

Eating by the season: The vegetable everybody hates. by Liz Consavage Vilato

On the plate: Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave.


Honey-balsamic glazed Brussels sprouts with candied hazelnuts(Chef Mark Suszczynski / Harvest Cafe Restaurant and Wine Bar)

Cider-glazed Brussels sprouts with bacon (Vinny Mocarski, Co-chef / Valley Restaurant at the Garrison)

Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave (Chef Rei Peraza / The Bar at the Rhinecliff)

A Short History of Wheat

Wheat has been an article of trade for thousands of years. White flour had been coveted for almost as long, though the technique of making it wouldn’t be fully perfected

Cider-glazed Brussels Sprouts with Bacon

By Vinny Mocarski Co-Chef / The Valley Restaurant at The Garrison Ingredients 6 Brussels sprouts, leaves only 2 ounces crispy smoked bacon lardons 2 ounces chicken stock 2 ounces apple

The Vegetable Everybody Hates

IT’S A SHAME THAT MOST people don’t see a Brussels sprout on their plate except at Christmas dinner. During the short time they’re available from local farms (which in the

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