Foodspeak
Valley Table Staff
THIS MAGAZINE IS ABOUT FOOD. It says so in the column at the right. Problem is, it’s become more difficult to speak about food these days because it seems food
Issue 46, 2009
ISSUE 46: JUNE-AUGUST 09
Features:
Back to the farm: Farm camps for kids. by Abby Luby
New crop: Josh Morgenthau, Fishkill Farms.
Municipal Farmers’ Markets in the Hudson Valley.
Up close: Richard & Russell Biezynski, Northwind Farms.
Departments:
Openings: Isamu; The Wherehouse; Heart’s Delight Bakery
Good stuff: Farm/chef redux; Kagan Meats; Farm tours; Kudos; Otto’s.
June-August 09 Events
By the glass: Tasting great wines: a New (York) approach. by Steven Kolpan
About the business: Bruce Kazan of Main Course. a Valley Table interview
Locally grown: Is there life before farming? by Keith Stewart
On the plate: (Very Portuguese) sardines.
Recipes:
Grilled chicken with basil pistou (Bruce Kazan / Main Course)
Panzanella with roasted red pepper vinaigrette (Bruce Kazan / Main Course)
Peach panna cotta (Bruce Kazan / Main Course)
Sardines (Chef Anthony Goncalves / 42)
Tasting Great Wines: A New (York) Approach
Steven Kolpan
WHAT MAKES A GREAT WINE? Traditionally, the great wines of the world have shared several things in common. First, if the wine is based on a single grape varietal, then
Richard & Russell Biezynski of Northwind Farms
Jerry Novesky
BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the
