Issue 40, 2008



Restaurants and revitalization. by Abby Luby

About the business: Tim Zagat. a Valley Table interview

Special section: Hudson Valley Restaurant Week 2008.

Once, there was shad. by Dan Shapley


Openings: Fox and Hound Wine & Spirits; Red Devon Market; La Tasca; Starr Place; Cafe Spuntino.

March-May 08 Events

Seasonal wine picks: Cabernet Franc from Millbrook; Cewurztraminer from Lenz; Manzanilla from Hidalgo; Riesling from Chateau Ste. Michelle; plus kosher wines for Passover.

Seasonal beer picks: Weihenstephaner dunkel; Flying Dog doppelbock; Dogfish Head barley wine.

Good stuff: Eat out; Do good for Parkinson's; Kudos.

CSA projects in the Hudson Valley.

Locally grown: The global warming sweepstakes. by Keith Stewart

The kitchen garden: The ethnic garden. by Barry Ballister

Eating by the season: Spring's ephemeral treasures. by Anne Dailey

Sustainable staples: Wild rice; flour. by Anne Dailey

By the glass: Meritage Heritage. by Steven Kolpan

On the plate: Baby chicory and prosciutto salad with balsamic-poached egg.


Salsa cruda (Barry Ballister)

Salsa diabla verde (Barry Ballister)

Huevos rancheros (Barry Ballister)

Roasted sweet red peppers (Barry Ballister)

Asparagus and ramp soup (Josh Kroner / Terrapin)

Wild ramp and goat cheese tart (Barbara Bogart / The Locust Tree)

Asparagus nage with sauteed shrimp (John-Michael Hamlet / John-Michael's at Purdy's Homestead)

Baby chicory and prosciutto salad with balsamic-poached egg(Chef George DeMarsico / Relish)

Eating By The Season
Issues & Politics
Sustainable Cuisine

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