Weighty Matters
FOURTEEN DAYS AND SIX POUNDS LATER, the fall edition of Hudson Valley Restaurant Week 2014 is history. The vast majority of the owners of the 200 restaurants that officially participated
ISSUE 68: December 2015-January 2015
Features:
All in the Families text by Leslie Coons, photos by Ann Stratton & Ethan Harrison
Banned in Canada text by Julia Sexton, photos by Simon Feldman
Making Things Happen text and photos by Tracy Frisch
Return of the Green Fairy text by Timothy Buzinski, photos by Ann Stratton
Departments:
Editors’s letter: Weighty Matters
Good stuff: Bringing it all Back Home, Gallete Des Rois, Got Farms, Official State Snack, Snow Cream, Successful Succession, Sweet Tooth Holiday, The Red Red Berries
New & Noteworthy: Out of the Box at the CIA
Eating by the Season: Six Soups
Recipes:
Fig-and-Pig Pizza (Daniel Crocco, Mill House Brewing Company)
Corpse Reviver #2 (Cassie Fellet, Rock and Rye Tavern)
Southside Sazerac (Jason Steinberg, Saint George)
Cranberry Sorbet (Siena Wright, Baker Duo Bistro)
Velvet Panda Stout–Braised Short Ribs (Daniel Crocco, Mill House Brewing Company)
Duck Agnolotti (Chris Vergara, Meritage)
Smoked Lamb Shoulder (Chris Vergara, Harper’s)
FOURTEEN DAYS AND SIX POUNDS LATER, the fall edition of Hudson Valley Restaurant Week 2014 is history. The vast majority of the owners of the 200 restaurants that officially participated
Sicilians eat far more fresh fruits, vegetables, legumes, whole grains, seeds and nuts (especially almonds and pistachios) than we do in America. They favor seafood over red meat, and they
Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison Serves 4 Ingredients Short Ribs 4 single-bone or boneless beef short ribs salt and pepper to taste 1 cup
Chef Eddie Lauria, Aroma Osteria Want a taste of Tuscany this winter? At Aroma Osteria in Wappingers, Eddie Lauria has been sharing rustic Italian cuisine with the Hudson Valley since 1997.
WHEN NEW SCHOOL University professor Dennis Derryck, 73, jumped into his ambitious social experiment to grow fruits and vegetables for underserved populations in New York City, he admittedly knew nothing
WHEN BOB BAXTER, of the R. L. Baxter Building Corp., approached brothers Chris and Daniel Crocco in 2013 about opening a restaurant, he already had made significant real estate investments
Jason Steinberg, Saint George Bistro Ingredients 2 1/2 ounces high-proof rye just under 1/2 ounce simple syrup 3 dashes aromatic bitters 2 dashes orange bitters Delaware Phoenix Walton Waters Absinthe
Chris Vergara, Harper’s Serves 4 to 6 Ingredients For the brine 2 quarts water 3 1/2 ounces Kosher salt 2 ounces brown sugar 1 tablespoon mustard seed 1 tablespoon coriander
Pam Brown, Garden Café Serves 6 to 8 Ingredients 4 cups chopped tomatoes (or substitute canned tomatoes, drained) 1 cup tomato liquid (add water if needed) 2 cups diced onions
Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons
Marianne Olive, Sour Kraut Serves 8-12 Ingredients 1/2 pound smoked bacon, chopped 1 stick butter 1 dozen Yukon Gold potatoes, peeled, diced 6 carrots, diced 2 leeks, diced 3 stalks
Dana Calabrese, Ship Lantern Inn Serves 4 Ingredients 4 tablespoons olive oil 2 large red onions, thinly sliced 2 large white (Vidalia) onions, thinly sliced 2 large shallots, thinly sliced
Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,
Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck
Siena Wright, Baker, Duo Bistro Makes about 1 quart Ingredients 12 ounces fresh or fresh/frozen cranberries 2 cups water 2 cups granulated sugar 1/2 teaspoon salt Method Place all ingredients
Cassie Fellet, Rock & Rye Tavern Ingredients 3/4 ounce Tuthilltown Half Moon Orchard Gin 3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce freshly squeezed lemon juice 3 dashes
Bocuse Restaurant, Culinary Institute of America / Photos by Melissa Sertich Velie Serves 2 Ingredients 1/4 cup of an equal mix of finely minced carrots, onions, celery, and mushrooms 2
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!