Proost
Valley Table Staff
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, 2009
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)
Crispy Trout with Sorrel and Macadamia Nut Sauce
Valley Table Staff
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
Whitecliff Winery Rainbow Trout Fish Tacos
Valley Table Staff
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
Eating by the Trout Season
Jerry Novesky
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
