Issue 39, 2007



Gallo di Tuscan (Laura Martinez-Bianco)


Eat local and laugh: Play with your food. by Todd Essig

Green teens: From farm to plate, and then some.


Good stuff: Orange County cookbook; Chocolates; High tunnels and winter markets; Whitecliff holiday wine.

December 07-February 08 Events

Seasonal beer picks: Weyerbacher Merry Monks' Belgian-Style Golden Ale; Goose Island Pere Jacques.

Seasonal wine picks: Chapoutier Crozes-Hermitage "Petite Ruche"; Iron Horse Unoaked Chardonnay; Dominio de Tares "Baltos"; Lenz Merlot "Estate Selection".

Openings: Naomi's Cafe; Blue Mountain Bistro To Go; Love Bites Cafe.

Beer spotting: Beer gone bookish. by Jesse May

Locally grown: The localvore's dilemma. by Keith Stewart

By the glass: In vino, vegetas. by Steven Kolpan

At home in the kitchen: Room to roam. by Jerry Novesky

Up close: Pam Brown of The Garden Cafe. by Anne Dailey

Eating by the season: Mushrooms, plain & fancy. by Anne Dailey

Sustainable staples: Salt; pepper; cooking oil; sugar. by Anne Dailey

The kitchen garden: From spring to spring. by Barry Ballister

On the plate: Raw kale salad.


Warm mushroom salad (Chef Lesley Sutter / Flying Pig on Lexington)

Mushroom quesadilla (Chef Lesley Sutter / Flying Pig on Lexington)

Mushroom risotto (Chef Kevin Katz / The Red Onion Restaurant & Bar)

Raw kale salad (Chef Francesco Buitoni / Mercato)

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