
Proost
IF YOU HAVEN’T NOTICED YET, you no doubt will before long: In this part of the state, at least, “history” as a buzzword has crept into conversations about almost everything.
ISSUE 45: MARCH-MAY 09
Features:
Special section: Hudson Valley Restaurant Week.
Perspective: Jim Johnson. a Valley Table interview
Hudson Valley wheat: the next frontier. by Tracy Frisch
Departments:
Good stuff: More bees news; Food Bank activity; Cornwall co-op.
March-May 09 Events
Openings: Wild Hive Farm Store; Aurelia; Chill Wine Bar; Arielle; Poppy’s.
Locally grown: A farm in perpetuity. by Keith Stewart
By the glass: Milk, eggs and merlot. by Steven Kolpan
Eating by the season: Eating by the trout season.
Recipes:
Whitecliff Winery rainbow trout fish tacos (Michael Migliore / Whitecliff Winery)
Crispy trout with sorrel and Macadamia nut sauce (John Novi / DePuy Canal House)
IF YOU HAVEN’T NOTICED YET, you no doubt will before long: In this part of the state, at least, “history” as a buzzword has crept into conversations about almost everything.
Chef/Owner John Novi, DePuy Canal House Serves 4 Ingredients 4 trout fillets (skin on) 1 cup macadamia nut (walnuts may be substituted) 3 cloves garlic 1/4 cup minced onion 3
Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh
NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!