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Issue 8, 2000



Homeward (George Inness)


Deja vu: On th water from New York to Albany. by Peter Rose

The shad are coming! The shad are coming! by Leslie Coons

The valley vegetarian: Cool pastas. by Nava Atlas

Tastemaker: Jonathan White of Egg Farm Dairy. a Valley Table interview

Hunting morels. by Gary Allen

Fabulous farms, food and markets.

A tour de France in the Hudson Valley. by Diane Weintraub Pohl

Locally grown: The hidden cost of farming. by Keith Stewart

What’s old is new again. by Leslie Coons



Cornbread from the steamer (Peter Rose)

Hudson Valley smoked shad cakes (John Vargo / Gadaleto’s)

Tortellini capri (Nava Atlas)

Morels stuffed with Yukon Gold garlic mashed potatoes (Thomas Gerey / Westbank Bistro)

Duck confit served with Pomme Forestiere (Bernard Bouissou / Bernard’s Inn)

Eggs en Muerette (Maxime Ribera / Maxime’s)

Tomato tartlets (Josyane Colwell / Le Moulin)

Zucchini fritters (Josyane Colwell / Le Moulin)

Scallops with Beure Blanc (Gwenael Goulet / Buffet de la Gare)

Fowl immered with vegetables and served in cream sauce (Claude Guermont / Le Pavillon)

Zucchini Fritters (Beignets de Courgettes)

Josyane Colwell Serves 6 Ingredients Canola oil (for deep-frying) 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 2 cups chilled stout or dark

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