By Chef Josh Kroner, Terrapin Ingredients 2 cups fresh basil leaves 2 cups asparagus, chopped and blanched 1 cup spinach leaves 1 tsp finely chopped garlic ¼ cup grated Parmesan
By Chef Pamela Resch, Pamela’s on the Hudson, Newburgh Makes 2 dozen bruschetta Ingredients 1 lb thin asparagus 1 dozen cremini mushrooms, chopped 1 tbsp fresh lemon juice 2 cloves
By Paulo Carvajal Chef/ Owner of Jaeger Haus Restaurant and Biergarten, Tivoli Ingredients 1 bunch white asparagus 1 large leek, sliced 1 medium Spanish onion, diced 6 cloves garlic 2
Asparagus emerges from the ground each spring like a spindly green alien checking out life on earth. I’d never seen it grow before I moved to the Hudson Valley, but
Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3
Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing 2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or
Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5
Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of
Hudson Valley Restaurant Week is back this October 28 to November 10!
