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Issue 6, 1999



Kitchen Table (Stacie Flint)


Deja vu: Celebrations of Christmas past & present.by Peter Rose

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

The valley vegetarian: Meatless Thanksgiving doesn’t have to be a turkey. by Nava Atlas

Rediscovering an old favorite. by Leslie Coons

Tastemaker: James Tamayo of Cafe Tamayo. a Valley Table interview

Venison, straight from the farm. by Scott Jones

Locally grown: Farms on the block. by Keith Stewart

Cyber vino: Wine on the web. by Gary Allen

Saving a farm the Fellowship way. by Kathy Baruffi


Speculaas brokken (Peter Rose)

Good holiday cake (Peter Rose)

Roman punch (Peter Rose)

Butternut squash with whole wheat, wild rice and onion stuffing (Nava Atlas)

Pueblo corn pie (Nava Atlas)

Walnut-apple stuffing (Nava Atlas)

Spaghetti squash (James Tamayo / Cafe Tamayo)

Grilled venison with wild mushrooms and Cognac demi-glace (David Brothman / David’s)

Roman Punch

Peter Rose Serves 5 Ingredients 1 pint lemon sorbet 1/2 cup each: orange juice, rum, seltzer Method Combine in a blender, mix thoroughly. Serve immediately or keep in the freezer.

Good Holiday Cake

Peter Rose Ingredients 1 tablespoon baking powder 3 cups flour 3/4 cup light brown sugar, packed 8 tablespoons (1 stick) butter (and more for greasing the pan) 3/4 cup currants

Spice cookies (Speculaas broken)

Peter Rose Yields 36 cookies Ingredients 1 tablespoon milk 1/3 cup firmly package dark brown sugar 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 cup all-purpose flour 1/4

Celebrations of Christmas Past & Present

WHERE WAS SANTA CLAUS born? It sounds like a trick question (“Who is buried in Grant’s tomb?”) but actually it’s a relevant question for our area because, rather than being

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