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Issue 76, 2016

Chef Jay’s Kittle Kitchen’s Grilled Cheese

By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam

Smart Alec Shandy

Recipe by Collin Bringman / Photos by Colleen Stewart Ingredients 1 ounce Raspberry-Blackberry Puree 1 ounce Lemongrass Syrup 2 ounces lemonade 1 12 ounce bottle Smart Beer Raspberries and blackberries, for

The Hail Mary

Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 1 ounce Cranberry Puree 1 ounce freshly squeezed orange juice 1/2 ounce Walnut Puree 1 1/2 ounces 1857 Vodka Orange zest,

Oh, What a Lovely Year

SO, HOW WAS YOUR YEAR? is a question that floats around a lot as we roll toward Thanksgiving and the hectic holiday weeks that follow. If you’re a Cubs fan,

Basic Pickle Recipe

By Mogan Anthony / Village Social Ingredients 1/4 cup water 1 cup rice vinegar 1/4 cup sugar 2 tablespoons salt zest of 1/2 lemon Method Prepare the vegetable you want

Stout Flip

By Paul Maloney / Stockade Tavern Ingredients 1 1/2 ounces Hillrock Bourbon 1/2 ounce crème de cacao 1 whole egg 3 ounces Keegan Ales Mother’s Milk Stout Fruition chocolate Method

The Shandy

By Paul Maloney / Stockade Tavern Ingredients 1/2 ounce raspberry syrup (see below) 1/2 ounce fresh lemon juice 1/2 ounce fresh pineapple juice 3 ounces pilsner beer Raspberry Syrup In

Venison Medallions with Juniper Demi-Glace

By Chef Josh Kroner / Terrapin Serves 2 – 4 Ingredients 2 pounds venison top round (upper leg meat) 1 quart chicken stock (preferably homemade) 1/2 cup gin 1/4 cup

Whiskey Over Easy

Ingredients 1 ounce pear purée (see below) 1 ounce Hudson Whiskey 1 ounce vanilla bean syrup (see below) 1 ounce water 1 egg white candied bacon (see below) Pear Purée

Pickled Red Autumnal Beets

By Rio Alexander / The Beautiful Table Ingredients 3 pounds beets, cleaned and trimmed, unpeeled 1 1/4 cups cider vinegar 3/4 cup rice vinegar 1/8 cup orange juice 1/2 cup


Andy Nusser / Tarry Lodge Ingredients Vegetables 1 fennel bulb, matchstick cut 2 carrots, matchstick cut 1 cauliflower head, small florets 2 celery stalks, matchstick cut 2 Serrano chilis, thinly

New Yorker

Janett Pabon / The Corner Ingredients 1 1/2 ounces bourbon 1/2 ounce lemon juice 3 ounces Fever-Tree Ginger Beer a splash of simple syrup Hetta Glögg lemon wheel mint sprig

Thai Curry Scramble

Jodie Cummings / Caffe Macchiato Serves 4 Ingredients Thai Curry Scramble 2 tablespoons grapeseed oil 1 cup sliced white or red onions 2 cups chopped red and/or yellow peppers 2

A Drink New York State of Mind

WHEN THE VALLEY TABLE TASKED New Yorkers to “Support the Craft” this fall, #drinklocal manifested itself in some exciting ways. From consumers visiting local wineries, cideries, breweries and distilleries for


FOR ONE REASON OR ANOTHER, this is the time of year when many people turn their attention to deer, whether to enjoy watching the beasts on the hoof in a


PICKLES ARE IN. “Pickle elements are fashionable today—adding them to dishes brings a wow factor,” confirms Chef Rio Alexander Hendrix, of The Beacon Hotel Restaurant and Bar, heralded to open

A Toast to the Holidays

THIS IS THE TIME OF YEAR for those large and small gatherings with family and friends that happen all too infrequently much of the rest of the year. One traditional

3 New Restaurants to Check this Winter

MOST PEOPLE HAVE VERY limited knowledge of Vietnamese cuisine, though they may have sampled it during a visit to Vietnam. “So, our main idea is to provide the same flavors and

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