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Issue 5, 1999



Outing on the Hudson (unknown)


Locally grown: The farmer’s apprentices. by Keith Stewart

Aubergine, and beyond. by David Yeadon

Tastemaker: Peter Seidman of Stoney Creek Restaurant. a Valley Table interview

The valley vegetarian: Vegetables on the grill. by Nava Atlas

Technique: Great (late) summer salads. by Scott Jones

Quince: The golden apple. by Liv E. Grey

The other white food. by Kathy Baruffi

Deja vu: Native American foodways in New York. by Peter Rose

By the glass: Wine by the fireside: A port primer. by Steven Kolpan


Roast chicken in herb marinade (David Lawson / Aubergine)

Barbecue beef short ribs (Peter Seidman / Stoney Creek Restaurant)

Grilled ratatouille, olive oil-lemon marinade (Nava Atlas)

Tofu and potato kebabs, teriyaki marinade (Nava Atlas)

Hudson Valley salad (Ric Orlando / New World Home Cooking)

Panzanella (Eduardo Lauria / Aroma Osteria)

Warm quince chutney (David Wurth / Savory)

Pan-seared Hudson Valley Foie Gras with quince jam and potato Macaire (Claire Winslow / The Would)

Grilled Ratatouille (Vegetable Stew)

Nava Atlas Serves 6 – 8 Ingredients 1 eggplant, about 1 pound, cut into 1/2-inch-thick slices 2 medium onions, peeled and cut in half crosswise 1 medium or 2 small

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