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Issue 74, 2016

The Valley Table Does a Kitchen

FOUR YEARS AGO, WE ANNOUNCED we were embarking on a “public” kitchen renovation project. We already had featured a number of kitchen projects in this magazine, and we aimed to record

Erica’s Ice Dreams

For the past several years, artist and Beacon gallery owner Erica Hauser has been collect ing antique ice cream product wrappers and related advertising items and documenting them as paintings

Hudson Valley Vodka: Tasting Notes

IN MID-APRIL, A PANEL OF TASTERS sampled more than a dozen craft vodkas currently produced by Hudson Valley distillers. The overall impression was that the quality of the vodkas produced

Not Grandma’s Lemonade

Michael Polasek, Bluestone Bistro Serves 1 Ingredients 2 ounces Denning’s Point Maid of the Meadow 1 ounce fresh squeezed lemon juice 3/4 ounce simple syrup 1 ounce club soda Method

Rite of Spring

Clark Moore, Mixologist Inspiration struck mixologist Clark Moore while tasting Denning’s Point Distillery’s Maid of the Meadow. This cocktail is ideal for an evening with “a bit of a bite

Hudson Valley Bramble

Douglass Miller, Professor of Table Service ad Management, The Culinary Institute of America Inspired by the purity of the Harvest Spirits Core Black Raspberry Vodka, Culinary Institute of America Professor

Drink Me

The Mill at Tuthill House Tuthilltown’s Indigenous Wheat Vodka provides the perfect base for this fresh summer cocktail. A dash of rhubarb bitters and a bright splash of lime perfectly

Snake in the Coconut Grove

The Mill at Tuthill House For a tropical cocktail Tuthilltown’s Indigenous Apple Vodka is first infused with vanilla bean and then garnished with an edible pansy (read more on edible

Hudson Valley Vodka

IN THE UNITED STATES, BY LEGAL DEFINITION vodka is “without distinctive character, aroma, taste or color,” and domestic distillations of vodka are required to reach a minimum of 190 proof (95

Crème Fraiche Ice Cream

Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,

Homemade Crème Fraiche

Marissa Sertich Velie Ingredients 5 tablespoons buttermilk  2 cups heavy cream Method In a small container, gently whisk the buttermilk into the heavy cream. Let the mixture stand uncovered at

Ricotta Toast

Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off

Homemade Ricotta

Chef Jamie Parry, Another Fork in the Road Makes about 2 cups Ingredients 2 quarts whole milk 1 cup heavy cream 1/2 teaspoon salt 4 tablespoons fresh lemon juice additional

Paneer Tikka Salad

Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces

Homemade Paneer

Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton Makes about 2 pounds Ingredients 2 gallons milk 16 ounces vinegar   Optional Ingredients for Masala Paneer Cheese 1 teaspoon

Eat This Fact

Sophie Egan, Director of Programs and Culinary Nutrition for the Strategic Initiatives Group at the Culinary Institute of America, explores America’s relationship with food and comes up with some surprising

It Takes a Village

Rhinebeck’s iconic Terrapin restaurant, a landmark destination in the Dutchess County village since it opened in 2003, has undergone a major interior redesign, unveiled in May to the delight of

Stuffed Zucchini Blossoms

Chef Ralph Bello, Il Barilotto Serves 6 Ingredients 2 dozen zucchini blossoms (interior stamen removed) olive oil for frying fresh tomato sauce   Filling 1 quart whole milk ricotta cheese

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