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Issue 71, 2015

ISSUE 71: Sept.-Nov. 2015

Features:

Ship Lantern Inn: At Your Service By Robin Cherry, photos by Adam Kurtz

Amarcord: The Restaurant By Marissa Sertich Velie, photos by Ann Stratton

Departments:

Editors’s letter: All the News That Fits

Good stuff: Biosecurity: Flu Shots, Common Core: Sowing Seeds, Experiment in Cider, Garlic: Signed and Sampled, Letters: Gluten-Free, Stripped of Stripers, Tank to Table, Tapped Out: New Brews

Openings: Copake Wine Works, Daughters Fare & Ale, Gaskins, Harry’s Hot Sandwiches, Kitchen Sink, Market North, Ole Savannah Southern Table & Bar, Palate Wine & Spirits

Drink: Hop to It By Timothy Buzinski

Eating by the Season: Heaven on the Half Shell text by Robin Cherry

Locally Grown: The Garlic Chronicles text by Keith Stewart

Recipes:

Ship Lantern Inn: Cauliflower soup with apple chutney (Dana Calabrese, Ship Lantern Inn)

Ship Lantern Inn: Chateaubriand (Dana Calabrese, Ship Lantern Inn)

Ship Lantern Inn: Blooming apple (Dana Calabrese, Ship Lantern Inn)

Café Amarcord: Soft polenta and mushroom fricassee (Rifo Murtovic, Cafe Amarcord)

Café Amarcord: Fettuccine with quail (Rifo Murtovic, Cafe Amarcord)

Eating by the Season: Pan-fried oysters with Champagne butter (Greg McDowell, Ruby’s Oyster Bar & Bistros)

Eating by the Season: Warm Cotuit oysters gratin (Glenn Vogt, RiverMarket Bar & Kitchen)

Eating by the Season: Chilled Cotuit oysters with apple cider sorbet (Glenn Vogt, RiverMarket Bar & Kitchen)

Eating by the Season: Fried oysters with apple-bacon chutney (Hektor Dajo, Blu Pointe)

Eating by the Season: Riesling mignonette (Hektor Dajo, Blu Pointes)

Eating by the Season: Oysters Rockefeller (Hektor Dajo, Blu Pointe)

Soft Polenta and Mushroom Fricassee

Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs

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