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Issue 67, 2014

ISSUE 67: September-November 2014


Eight Great Apple Dishes Reimagined by Marissa Sertich Velie

Spirited Apples by Timothy Buzinski and Robin Cherry

The Changing Face of Hudson Valley Apples by Christine Gritmon


Editors’s letter: On Optimists Pessimists and the Rest of Us

Good stuff: A Class with Class, Farm to BBQ, Farms for Food Stamps, Garlic, Greener Teens, High Fun Low Fat, Hudson Valley Chef’s Table, Jammin with the Man, Keg Based Drinks, Kelly Teaching Kitchen Opens at HVHC, Kudos, New Fall Brews, Taste Camp


Pork & Apple Pie with Cheddar Curd and Sage (Chef Sean Corcoran, Peekskill Brewery)

Pork & Apple Sausage (Chef Richard Parente, Clock Tower Grill)

Duck Two Ways with Apple-Pomegranate Gastrique (Chefs Leslie Lampert & Hector Coronel, Cafe of Love)

The Bitter Jack (Derek Williams, The Huguenot)

Boozy Double Apple Cake with Brown Sugar-Bourbon Sauce (Agnes Devereux, The Village Tea Room)

Spirited Apples

Johnny Appleseed, beloved folk legend and wholesome star of children’s books, wasn’t planting apples for moms to bake into pies. Not even close. He was planting apples for alcohol. Today,

Kudos November 2014

MAGGIE AND BOB GEPHARD, “outstanding community benefactors,” who for the past 25 years have chaired the International Wine Showcase & Auction benefit for Greystone Programs, raising more than $1 million

High Fun Low Fat

WHEN TOPPINGS FROZEN YOGURT OPENED a second shop in Wappingers Falls near Dutchess Stadium this summer, the family-run business raised the ante in the frozen-yogurt-in-a-cup-with-goodies-on-top dessert race with its new

An Edible Biography

SOME FOODS HAVE ENOUGH PERSONALITY to garner equivocal fame of any living celebrity. In her new book, Garlic, An Edible Biography: The History, Politics, and Mythology behind the World’s Most

Greener Teens

A CREW OF BEACON TEENAGERS kept busy throughout the summer tending their Common Greens Garden, an in-town garden site donated by Tito Santana Taqueria. The harvested vegetables go to Common

Farm to BBQ

A NEW SIGN CALLS OUT TO DRIVERS on Rt. 44/55 in Modena: BARBEQUE. JOHN FAZIO FARM MARKET and the words RIBS. DUCK. CHICKEN. RABBIT hover near a row of flames.

New Brews: Hard Ciders

AGE APPLE BRANDY in oak barrels for five to nine years, recombine it with fresh juice and then put it back into the barrels for another year and what happens? You

The Dinah Washington

Riley Murkett, Club Helsinki Hudson Ingredients 2 ounces Harvest Spirits Core Vodka 1/2 ounce Chambord 2 sprigs thyme 1/2 ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar)

The Bitter Jack

Derek Williams, The Huguenot Ingredients 2 1/2 ounces Tuthilltown Spirits Indigenous Apple Vodka 2 ounces Hudson Valley Distillers Chancellor’s Hardscrabble Applejack 1 ounce fresh grapefruit juice 6 drops Dutch’s Colonial

Pork & Apple Sausage

Chef Richard Parente, Clock Tower Grill Ingredients 8 ounces butter 1 tablespoon cinnamon 1/2 cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate 1/4 cup

Pork & Apple Pie with Cheddar Curd & Sage

Chef Sean Corcoran, Peekskill Brewery Makes 4 5-inch pies Ingredients Filling 1 1/2-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd 1/4 cup minced sage 2 cups

La Luna alla Salvia

Derek Williams, a Tavola / Photo by Berg’s Imagery Ingredients 3 ounces Tuthilltown Spirits Half Moon Orchard Gin 1 1/2 ounces strong brewed chamomile tea (cooled) 1 ounce Cardamaro 2

Granny Smith & Cucumber Raita

Chef Navjot Arora, Chutney Masala Serves 4 to 6 Ingredients 1 Granny Smith apple, rinsed, cored, small dice 1/2 English cucumber, fresh, firm (or substituted with Kirby) 2 cups low-fat

Boozy Double Apple Cake

Agnes Devereux, The Village Tea Room Restaurant & Bake Shop Ingredients Apple cake 1 cup golden raisins 1/3 cup Hudson Valley Baby Bourbon 1 cup dried apple rings cut in

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