Type to search

Issue 77, 2017

Knaus Gallery & Wine Bar

“HONESTLY, IT’S ALL ABOUT THE WINE,” says Sarah Knaus, the owner of Highland’s newest art/nosh/wine spot. In late December, she and her daughter, Nisa (chef/co-owner), opened Knaus Gallery & Wine

The Beacon Hotel Restaurant

HOUSED IN THE SHELL OF the nineteenth-century Dibble House on Main Street, the newly-debuted Beacon Hotel Restaurant is continuing the site’s historic record for hospitality. Owners Greg Trautman, a Brooklyn restaurateur, and

Red Zebra Comes to Sleepy Hollow

“IT’S NOT ITALIAN-AMERICAN—it’s not just spaghetti and meatballs,” says Beau Widener, Director of Culinary Operations for ERL Hospitality, the restaurant group responsible for opening Red Zebra in Sleepy Hollow. Widener,

Zero to Go

A GRASSROOTS EFFORT BY A GROUP of friends six years ago to get styrofoam out of Beacon has blossomed into an “educational” waste management company whose goal is helping people

Zero Waste Solutions from Local Chefs

CHEF TERRANCE BRENNAN THE ROUNDHOUSE When it comes to cooking sustainably, “nose-to-tail” philosophy demands using an entire animal or vegetable (or as much of it as possible) instead of only

Call it Vernal

Over the course of the year, no other season is anticipated more, or is host to as many celebrations,as spring. Across time, cultures and continents, the season has been, and

Garibaldi Cookies

By Dottie Audrey’s Bakery Kitchen Ingredients 3 1⁄2 cups all-purpose flour 1 tablespoon baking powder 1⁄2 teaspoon kosher salt 8 tablespoons unsalted butter, softened 1⁄2 cup granulated sugar 3⁄4 cup

Vegan Chickpea, Barley & Mushroom Soup

By Dottie Audrey’s Bakery Kitchen Serves 6-8 Ingredients 2 tablespoons Canola oil 2 cups white onion, diced 1 cup carrot, 1⁄4-inch dice ½ cup celery, diced (include leafy centers and

Caraway Irish Soda Bread

By Dottie Audrey’s Bakery Kitchen Ingredients 3 1⁄2 cups all purpose flour (King Arthur “Sir Galahad”) 1 1⁄4 cups cake flour (King Arthur “Guinevere”) 1⁄2 cup granulated sugar 3⁄4 teaspoon

Mushroom Toast

Dottie Audrey’s Bakery Kitchen Ingredients 1 slice good rye bread (this dish really highlights the earthiness of the bread) 2 tablespoons basil oil (recipe below) 2 slices aged provolone cheese

Caramelized Sea Scallops with Spinach

By Stacey Hawkins Serves 4 Ingredients 2 tablespoons Stacey Hawkins Luscious Lemon Oil1 3/4 pounds large sea scallops 1/2 cup vegetable or chicken broth 4 tablespoons Stacey Hawkins Balsamic Mosto


By Kamel Jamal / Ziatun Serves 15-20 Ingredients 10 pound lamb leg 1 1/2 large onions, diced 1 1/2 quarts liquid jameed* 1 1/2 quarts water salt and white pepper

Carnitas Pork

By Ramiro Jimenez / Ramiro’s 954 Serves 6 to 8 Ingredients 2 gallons water, or enough to cover the pork 1 cup white sugar 1 cup coarse kosher salt 1

Pizza Rustica

By David Dibari / The Cookery Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet sopressata 2 ounces Genoa salami 1/2 cup Grana

Croatian Easter Bread

By Zeljko Tomic / Dubrovnik Makes 5 Loaves Ingredients DOUGH 26 1/2 ounces all purpose flour 2 sachets dry yeast 6 ounces sugar pinch of salt 1 tablespoon vanilla sugar

Guinness Stout Lamb Stew

By Agnes Devereux / The Village TeaRoom, Restaurant & Bake Shop Serves 8 Ingredients Olive oil 10 pounds lamb shoulder, cut into 3-inch pieces, trimmed of fat, pre-seasoned with salt

Waste Not

THE BACK OF KIM BUCHANAN’S ford explorer offers plenty of real estate for bumper stickers. One of them displayed on her tailgate declares Evil will triumph when good people do

Dottie Audrey’s Bakery Kitchen

JUST INSIDE THE DOORS TO Dottie Audrey’s Bakery Kitchen in Tuxedo, Jennifer Jenkins, who co-owns the eatery with her husband Patrick, buzzes away at the baker’s station behind a wall

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