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Issue 84, 2018

Reinventing Road Food

RICHARD AND MARY ANNE ERICKSON’S Blue Mountain Bistro sat at the intersection of the Glasco Turnpike and Rt. 212 in the middle of nowhere on the back way to Woodstock

Corn Gnudi

By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 2 cups fresh whole milk ricotta 1 1/4 cup sweet corn kernels, plus additional 1/2 cup 1/3

Truffled Fried Chickpeas

By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas,

Eating Art: The Twisted Oak

IT’S ABOUT 10PM ON A WEDNESDAY NIGHT.  Chef Michael Cutney has just finished cooking for a packed house at The Twisted Oak on Main Street in Tarrytown. He’s sitting down

Melzingah Tap House

Opened in May in the former location of The Hop on Beacon’s lower Main Street, Melzingah Tap House is (once again) a place for craft beer enthusiasts, cocktail connoisseurs and

Farmers & Chefs

When opportunity comes knocking, chef and restaurateur John Lekic knows to answer. That’s what happened when he and his wife Sarah had the chance to purchase a property near the


Opened in July, Dolly’s is the newest venture of Shelley Boris and Kimball Gell, owners of Fresh Company, the Garrison-based catering company known for its commitment to local and sustainable

Maria Restaurant

Opened in September, Maria Restaurant is a home away from home for the owners, brothers Peter and Giovanni Cucullo. Owners of Pop’s Espresso Bar and Fratelli Pizza on the same

Jaeger Haus

After decades of working in the restaurant business in and around New York City, Emily Carvajal, Paulo Carvajal and Andreas Nowara moved north to Germantown. Living in a place with

J’s Place

Opened in October, J’s Place (named for the owner, Jay Mesnica) is part tapas bar, part restaurant—its eclectic menu bringing diversity to downtown Middletown and a new look to the

Wine with Lamb

Lamb is arguably best grilled over a wood fire and served rare or not at all, with a glass of good red wine.  These three local wines are good bets:

Where to Buy Local Lamb 

Lamb is seasonal and choice cuts sell out fast.  Call ahead to see what’s on hand. (Breeds are in parentheses.)  The Dutchess County Sheep and Wool Growers Association website offers

Merguez & Mussels

By Chef Brian Arnoff / Kitchen Sink Food & Drink Serves about 4 Ingredients ¼ cup good quality EVOO 1 small onion diced 1 head fennel diced 1 spicy chili

Braised Lamb Cassoulet

By Chef Nick Suarez, Gaskins Serves 4 Ingredients 1 pound butter beans, yellow eye beans or traditional tarbais beans 1 bay leaf 1 onion, sliced in half 1 whole garlic

Lamb Sausage with Fresh Oysters

By Christopher Idone This simple recipe has “winter” written all over it. You can find Blue Point oysters at Hudson Valley Seafood, in Central Valley. Makes 12 patties Ingredients 1

Sugo (Italian Meat Sauce)

By Gianni Scappin and Alberto Vanoli Makes about 4 cups Ingredients 1/2 cup (1 stick) unsalted butter 2 cups minced yellow onions 1 garlic clove 2 pounds lamb, coarsely ground

Hudson Valley Cabernet Franc Tasting Notes

Glorie Farm Winery 2016 Tart cranberry and pomegranate, cooked herbs and more than a hint of citrus peel lead to a charming, spicy, green herbs-and-pepper finish, with a lingering, gentle tannin.

Cab Franc, Frankly

CONVERSATIONS WITH WINE LOVERS INEVITABLY include discussion of terroir, a French term that generally refers to how the environmental elements in which a wine is produced affect the character of

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