ISSUE 55: SEPTEMBER-NOVEMBER 11
Super-deluxe Ronald & Richard. by Dan Shapely
Farmers get fracked. by Tracy Frisch
The Valley Table does a kitchen. a Valley Table series
The theory of tables. by Abby Luby
Editors's letter: Musings on a tom.
Good stuff: Hops reborn; farm/chef web connection; farm class; butcher book; kale chips; new wine; eat local challenge.
Openings: 2 Taste; Round House Patio; Brasserie 292; Panzur; Paula's.
Events: September-November 11
By the glass: Hudson Valley Reisling: Neustadt 90 and Geisenheim 198. by Steven Kolpan.
Locally grown: The school of hard rocks. by Keith Stewart.
Eating by the season: Garlic. by Robin Cherry.
A guide to Hudson Valley beef.
Deja vu: Garden to table, circa 1650. by Peter G. Rose.
On the plate: Duck confit. by Greg Weber.
Roasted garlic soup (Josh Kroner/Terrapin)
Pan-roasted poussin with lemon and garlic (Michel Jean/Stissing House)
Vegetable goat cheese terrine (Franz Brendle/Nina)
Pear tart (Peter Rose)
Candied quince squares (Peter Rose)
Dutch coleslaw (Peter Rose)