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Issue 54, 2011

ISSUE 54: JUNE-AUGUST 11

Features:

Tastemaker: Eric Gabrynowicz. a Valley Table interview

Starting over: farm beginnings. by Tracy Frisch

Departments:

Editors’s letter: Twenty questions.

Openings: Canal House news; Babette’s Kitchen; Bacco; A Tavola; Ramiros 954; Rock & Rye Tavern; Henry’s Farm to Table; American Glory BBQ; Hudson Hil’s Cafe & Market

Sustainable elements: Making parchment; Hudson River fish advisory.

Up Close: Ray Bradley: chef turned farmer. by Paula Uchmanowicz.

Locally grown: City farmers, urban agriculture. by Keith Stewart.

By the glass: Real men drink pink. by Steven Kolpan.

Good stuff: Big win and food festival; James Beard Medal; Green Teens are back; farmers go solar; Restaurant Week winners (we don’t mean the restaurants); Friends of the farmer celebration.

Events: June-August 11

Municipal Farmers’ Markets in the Hudson Valley.

 

Ray Bradley, Farmer

A generation ago, Ray Bradley donned a starched-white chapeau and matching coat, the sous chef at Manhattan’s famed Le Cirque. Today, he dresses in a dusty harvester cap, mud-splattered trousers

City Farmers, Urban Agriculture

IN MARCH OF THIS YEAR, I was invited to be a speaker and panelist at an Urban Agriculture Conference hosted by the Horticultural Society of New York. At first, I

Eric Gabrynowicz of Restaurant North

ERIC GABRYNOWICZ, FROM RESTAURANT NORTH, in Armonk, made the semifinalists list for Rising Star Chef of the Year, a national category in the “Oscars®” of food. According to the rules,

Twenty Questions

ONE OF THE MARVELOUS ASPECTS about being here on the East Coast—more specifically the Hudson Valley—is the sheer number of options we have regarding how, when, and where we get

Local Fish: To Eat Or Not To Eat

THE CONTENTIOUS ISSUE of the cleanup of the Hudson River shows little sign of abating, and there still are questions about the safety of eating fish caught upriver or down. The

Using the Whole Animal

USING THE WHOLE ANIMAL is a hot topic in chef circles these days. Almost everything from the tongue to the bladder finds its way onto a dinner plate somewhere, sometime.

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