Issue 27, 2005



Zephyr Chef (Laurie Goodhart)


Life as a farm. by Lani Raider

Tastemaker: Ric Orlando of New World Home Cooking. a Valley Table interview

At home in the kitchen: Up in the old loft. a Valley Table series

It takes a village. by Kathy Baruffi


By the glass: Keeping kosher. by Steven Kolpan

Traditions: The morel hunt. by Michael Pardus

Locally grown: The farm politic. by Keith Stewart

Deja vu: Vertical tasting. by Gary Allen

Kitchen garden: A rose is a rose is a bowl of sorbet. by Leslie Coons

Last call: Alf. an appreciation by Jerry Novesky

Good stuff: Maple weekend; NY cheese guide; Green Acres Gourmet; Women's Health Expo; Another Creal award.

Openings: Roasted Garlic at the Red Hook Inn; Park Place; Beso Restaurant; Marketbasket; Cedar Hill Farm Bed & Breakfast.

Dining out: Beacon Restaurant & Bar; New York City Restaurant Week.

CSAs in the Hudson Valley.



Braised shoulder of lamb with Pinot Noir (Lani Raider)

Allison's apple and ricotta crepes (Allison Lakin)

New World's pan-blackened stringbeans (Ric Orland / New World Home Cooking)

Grilled trout wrapped in grape leaves over soft polenta (Ric Orland / New World Home Cooking)

Bittersweet chocolate and goat cheese truffles (Ric Orland / New World Home Cooking)

Fresh morels with asparagus (Michael Pardus)

Morel cream (Michael Pardus)

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