Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large
Richard Erickson, Blue Mountain Bistro Serves 4-6 Ingredients 3 cups vegetable stock 1 cup fresh carrot juice 1/2 cup each finely diced onion, celery and carrot 2 tablespoons butter 1
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method
Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark
Greg Gilbert, Crabtree’s Kittle House Serves 4 Ingredients Beet Salad 1 head frisee 1 head radicchio 4 ounces goat cheese baby mache 1 cup horseradish vinaigrette 1/2 ounce chive oil
Brother Victor-Antoine d’Avila Latourette Serves 6 Ingredients Filling 2 pounds leeks 3 eggs, lightly beaten 8 ounces cream cheese salt, fresh ground pepper to taste Pastry Shell 1 egg 1
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldman Serves 1 or 2 Ingredients 1 2-ounce chorizo sausage 1/2 pound butter (2 sticks), softened at room temperature 6
Chef Raul Rivas, Le Baron Restaurant Ingredients 1 pound starchy potatoes, such as Yukon Gold or Carola 1 pound yucca 8 ounces yellow or Spanish onion, minced 2 ounces Parmesan
Justine Cullen, Bridge Creek Catering Serving: (50) pieces Ingredients Apricot Ginger Sauce 1 cup apricot jam 4 tablespoons minced ginger 2 tablespoon vodka or other spirit Wontons 4 ounces Brie
Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs
Chef Paul Parker, Chez Sophie These are pretty on the plate, flaky on the outside and warm and satisfying on the inside. 8 Servings Ingredients 1 sheet all-butter puff pastry
Hudson Valley Restaurant Week is back this October 28 to November 10!
