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Issue 7, 2000



Diner Series #4 (Lora Shelley)


By the glass: Beyond 2000: Wines for the new millennium. by Steven Kolpan

Cyber vino: Wine on the web. by Gary Allen

The valley vegetarian: Springing into soup. by Nava Atlas

‘sparagus: ‘sgood: Grow it, pick it or buy it—you gotta love it. by Leslie Coons

Technique: Individual pear upside-down cake by Matt Hudson of Hudson House of Nyack. by Joe Fitzgerald

Tastemaker: Eve Felder, Sarah Johnston, Susan Lawrence, Nick Citera, Peter Kelly, Bruce Kazan, John Novi and Robert Rosenthal—the future of food in the Hudson Valley as they see it. a Valley Table interview

Waking up to coffee in the Hudson Valley. by Toni Lydecker

Deja vu: How the doughnut got its hole. by Peter Rose

Women who farm: The list isn’t long, but it’s growing. by Jan Greenberg

Hudson Valley CSAs

Locally grown: The unpeaceable kingdom. by Keith Stewart


Light vegetable stock (Nava Atlas)

Asian mushroom broth (Nava Atlas)

Greek-flavored spinach and orzo soup (Nava Atlas)

Mixed mushroom soup with bok choy (Nava Atlas)

Grilled asparagus (Megan Devitt / Winding Hills)

Pear upside-down cake (Matt Hudson / Hudson House of Nyack)

Olie-koecken (Peter Rose)

Greek-Flavored Spinach and Orzo Soup

Nava Atlas Serves 6 – 8 Ingredients 1 1/2 tablespoons olive oil 1 cup chopped onion or sliced leek 1 large red bell pepper, diced 2 to 3 cloves garlic,

Mixed Mushroom Soup with Bok Choy

Nava Atlas Serves 4 – 6 Ingredients 1 recipe Asian mushroom broth, Shiitake mushrooms reserved 1-1/2 cups sliced small white mushrooms 2 fresh portabella mushrooms, about 4 inches in diameter,

Asian Mushroom Broth

Nava Atlas Serving: 6 cups Ingredients 2 teaspoons sesame oil 1 small onion, minced 1 clove garlic, minced 6 cups water 8 to 10 dried Shiitake mushrooms 1 to 2


(Deep Fried Apple-Nut Cakes) Peter Rose When feeding a crowd it is better to cut the olie-koecken in half or quarters rather than to make them smaller because it is

Individual Pear Upside-Down Cake

Hudson House of Nyack Serves 8 Ingredients 1/3 stick unsalted butter (plus additional butter to grease the ramekins) 1/2 cup light brown sugar 3 medium-sized pears, ripe but firm (Bartletts

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