Issue 3, 1999



The Dinner Horn (Winslow Homer)


An oenophile by any other name. by Jennifer Iannolo

Deja vu: Dutch New Year's customs in the Hudson Valley. by Peter Rose

Technique: Chef Todd Albertson's stuffed baby chicken. by Gretchen R. Bruce

Smokin' salmon: Catskill Artisan's Smokehouse. by Charlotte Adamis

Tastemaker: Jean-Claude Sanchez of Jean-Claude's Patisserie. a Valley Table interview

Locally grown: Buy it at the farmers' market. by Keith Stewart

By the glass: Good life. Good taste. Good valve. by Steven Kolpan

At the market: Fiddleheads; Maple syrup. by Gretchen R. Bruce

Another view: You're gonna eat what? by Gary Allen


Calf's liver with prosciutto, red onions and mushrooms (Frank Nola / The Inn at Osborne Hill)

Mrs. Lefferts' New Year's cakes (Peter Rose)

Stuffed baby chicken (Todd Albertson / The Brickhouse)

Heart-shaped orange sablees (Jean-Claude Sanchez / Jean-Claude's Patisserie & Dessert Cafe)

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