You Are What They Eat
Tracy Frisch
WHEN JIM LARSON WAS FORCED was forced to sell his 30 Yorkshire sows at auction in 2011, months after they abruptly lost their ability to reproduce, he decided to stop buying
Issue 66, 2014
ISSUE 66: June-August 2014
Features:
Farming Flowers by Abby Luby
Sustainable Seafood – A Primer text and photos by Abby Luby
You Are What They Eat text and photos by Tracy Frisch
David DiBari of The Cookery – Five Years On text by Julia Sexton, photos by Simon Feldman
Departments:
Eating by the Season: Stone Fruits
Fabulous farms, food and markets:
Locally Grown: Into Africa by Keith Stewart
Recipes:
Me-Oh-My’s Plum Pie (Pam Clarke-Torres)
Maraschino Cherries (Liz Johnson and Greg Weber, Sour Cherry Farm)
Sour Cherry Preserves (Liz Johnson and Greg Weber, Sour Cherry Farm)
David DiBari of The Cookery – Five Years On
Valley Table Staff
Some restaurants are just born of a positive vibe—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in
Reassembling Gastrotypographicalassemblage
Valley Table Staff
IT MAY BE A MOUTHFUL, but it’s worth saying and certainly worth a visit. Gastrotypographicalassemblage, the newest installation artwork at the Culinary Institute of America in yde Park, is the
Eleanor’s Best
Valley Table Staff
JENNIFER MERCURIO COMES FROM a family of preservers and canners—and they’re all named Eleanor. Mercurio’s great-grandmother, grandmother, godmother, and now her own daughter carry the family name that is the inspiration
Farming Flowers
AbLuby
IN 2012, AMERICANS SPENT $27.8 billion on floriculture items, the vast majority of them grown in industrial greenhouses, swaddled in several layers of plastic, refrigerated in coolers and flown thousands of
A Midsummer Night’s Wine
Steven Kolpan
WHEN THE WEATHER TURNS WARM, our food turns cold. And so does our wine. Gone are the chilly days and nights of stick-to-your-ribs stews and big red wines. Welcome lots
Into Africa
Text and photos Keith Stewart
IN MY YOUTH I had a thirst for Africa. I started out hitchhiking in Morocco and Algeria, and later traveled overland from the port city of Alexandria in Egypt to
Shelley Boris: Chef, Caterer, Author
Valley Table Staff
Shelley Boris has always loved cookbooks—they served as her introduction to cooking and opened her mind to the ways of the professional culinary world. And now, she’s written one of her own. Fresh Cooking:
Summer Cake
Valley Table Staff
Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,
Sour Cherry Preserves
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Savory Parmigiano Short Dough
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 3 ounces Grana Padano cheese, grated 2 1/4 cups of King Arthur all-purpose flour 3 ounces of cold butter, cubed 3 egg yolks 1/2
Pizza Rustica
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Me-Oh-My’s Plum Pie
Valley Table Staff
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
Maraschino Cherries
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Ingredients 2 pints cherries 2 cups maraschino liquer Method Bring the liquer to a simmer in a small pot. Turn off heat
Lamb Bolognese
Valley Table Staff
Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon
Creamy White Polenta
Valley Table Staff
Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method
Pasta Dough
Valley Table Staff
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra
The Next “Next Food” star
Julia Sexton / Photos Simon Feldman
SOME RESTAURANTS ARE JUST BORN OF A POSITIVE VIBE—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in
