A Short History of Wheat
Tracy Frisch
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
Issue 44, 2008
ISSUE 44: DECEMBER 08-FEBRUARY 09
Features:
A short history of wheat. by Tracy Frisch
The restaurant: Il Barilotto. a Valley Table interview
Health food goes mainstream. by Anne Dailey
Departments:
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
Letters
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.
Recipes:
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)
Honey-balsamic glazed Brussels Sprouts with Candied Hazelnuts
Valley Table Staff
By Chef Mark Suszczynski / Harvest Cafe Restaurant & Wine Bar Serves 6 Ingredients 1 pound Brussels sprouts (cleaned and halved) 4 ounces balsamic vinegar 2 ounces honey 1/2 cup
Cider-glazed Brussels Sprouts with Bacon
Valley Table Staff
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
Liz Consavage Vilato
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
