ISSUE 69: March-May 2015
Features:
Chefs Do Austin text by Marissa Sertich Velie
Rescuing Rockland’s Farms text and photos by Christine Gritmon
Community Supported Agriculture Listings
Departments:
Editors’s letter: Empire State Indeed
Good stuff: Farm to Form Fondo, Farm to Bottle, to the Max, For What It’s Worth, Fungus on Tap, Farm-to-Vase Anemone Blooms, Got Your Wine Trail Passport?, Boosting the Brew with Biology
Eating by the Season: Watercress text by Robin Cherry, photos by Ethan Harrison and Margaret Rizzuto
Locally Grown: The Dirt on Dirt, Part 2 text by Kieth Stewart
Last Call: Bugs on the Brain text by Marissa Sertich Velie
Recipes:
Peconic Bay Scallops with Grapefruit and Yam (Eric Gabrynowicz, Restaurant North)
Nights in Mink (Darren Joseph, Tuthill House)
Saffron & Mango Green Tea Shrub (Darren Joseph, Tuthill House)
Shrub “Adult” Soda (The Hudson Standard)
Homemade Grenadine (Kelly Verardo, Restaurant North)
Old New York (Kelly Verardo, Restaurant North)
Watercress Salad (Peter Milano, Dish Bistro)
Watercress Roasted Beet Salad (Vincent Ricciardelli, Harvest)
Watercress and Nettle Soup (John Lekic, Le Express)
Watercress and Blood Orange Salad (Vincent Mokarski, Valley Restaurant)
Watercress Oshitashi (Makio Idesako, SushiMakio)
FONDOS ARE LIKE PARTIES on wheels. The mass cycling events are about getting people—from elite racers to casual pedalers—together on their bikes in a supportive environment. Gran fondos have rapidly
WANDERLUST DOESN’T HAVE TO INVOLVE expensive plane tickets, heavy traffic, or even packing a suitcase. Sometimes, the best adventures begin in your own backyard. The Hudson Valley’s longest wine trail—the
IN BEACON, 47 PERCENT of the students enrolled in the city’s six schools are eligible for reduced-price or free meals. According to a 2010 national Feeding America study, 76 percent
THE MID HUDSON MYCOLOGICAL ASSOCIATION is having boozy fun with fungus, and the club will offer a special beer-making workshop on May 2 using locally foraged mushrooms. You might call
It’s almost no fun any more to pick apart the foibles of our public officials—it’s become just too easy to find examples of dysfunction and idiocy. Yet, a funny thing
Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice
Eric Gabrynowicz, Restaurant North Serves 2 Ingredients 1 medium yam, peeled and quartered 1 grapefruit, juiced salt and aleppo pepper, to taste 4 to 6 Peconic Bay scallops 1 tablespoon
The Hudson Standard Serves 1 Ingredients 1 ounce shrub 6 ounces seltzer lemon twist Method Mix all of the ingredients with ice. Adjust with more seltzer or shrub to taste
Darren Joseph, Tuthill House Ingredients 1 cup water 1 cup apple cider vinegar 1 cup sugar in the raw 2 tea bags of saffron and mango green tea Method In
by Kelly Verardo, Restaurant North Serves 1 Ingredients 1 1/2 ounces bourbon 1 ounce Bittermans grapefruit bitter liqueur 1 ounces homemade grenadine orange twist Method In a mixing glass gilled
By Darren Joseph, Tuthill House Ingredients 3 dashes whiskey barrel aged bitters 1/4 ounce spiced maple syrup 1/4 ounce saffron and mango green tea shrub 1/2 once fresh lemon juice
Kelly Verardo, Restaurant North Makes about 16 cocktails Ingredients 2 cups fresh pomegranate juice 2 cups sugar 1/4 cup dried hibiscus flowers 2 tablespoons molasses 1 teaspoon orange blossom water
Rich Parente, Clock Tower Grill Serves 6 to 8 Ingredients Lamb heart tartare 2 fresh lamb hearts salt and pepper to taste olive oil to taste Lamb tongue pastrami 1
A YEAR AGO, I RECOMMENDED having soil tested every few years in the interests of maintaining a productive garden (see “The Dirt on Dirt“. A traditional soil test measures pH
Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi
John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Hudson Valley Restaurant Week is back this April 8-21!
