Issue 55, 2011



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)


Get Our Newsletter

Receive notices on food and farm events, good deals, recipes, and more.