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Issue 56, 2011



Life after Irene: We’re never giving up. by Abby Luby

A boulangerie on the hudson. by Robin Cherry

About the business: Phyllis Feder of Clinton Vineyards. a Valley Table interview


Editors’s letter: Reality checks.

Good stuff: Helping farmworkers; land preservation; Kita’s new digs; rallying Westchester; wine awards; Luby’s new book.

Openings: Alain’s; Liberty Public House; Cinammon; Moxie Cupcakes; Marcello’s; Farm to Table; Adams; Union Square.

Events: December 11-February 12

Locally grown: When it rains. . . . by Keith Stewart.

Eating by the season: The Ice Wine cometh. by Greg Weber.

CSA project in the Hudson Valley

Winter Farmers’ Markets

On the plate: Tom yum soup.



Hot and sour shrimp soup (Tom yum gung) (Jennifer Clair / Home Cooking NY)



Tom yum soup

By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated

When It Rains

AFTER A CHALLENGING SUMMER with surprising fluctuations in weather and too many hungry deer, we were banking on a congenial fall with plenty to harvest and bring to market. We

Phyllis Feder of Clinton Vineyards

SEYVAL BLANC ISN’T EXACTLY A household name, even among wine lovers. A French-hybrid grape (that happens to grow especially well in the Hudson Valley) captured the heart of Ben Feder,

Reality Checks

WE RECENTLY HEARD FROM AN old friend, a former Hudson Valley resident, an excellent chef and all-around nice guy who moved up to the Adirondacks to find a little more

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