Tomato & Crab SpaghettiniÂ
Valley Table Staff
Courtesy of Chef Ralph Bello of Heritage Food + Drink in Wappingers Falls Serves 2 Ingredients ½ cup extra-virgin olive oil, divided 5 garlic cloves, sliced 2 pints mixed heirloom
Seafood
Hamachi Poke
Valley Table Staff
Gerard Viverito, 
Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4
Warm Cotuit Oysters with Chorizo Butter & Gouda Gratin
Valley Table Staff
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
