FEATURES

In the spirit
A few entrepreneurs in the Hudson Valley are using local fruit and grain to produce top-shelf, award-winning vodka, eau de vie and whiskey. But these aren't your grandmother's bootleggers, they're craft distillers who have worked successfully to get 80-year-old state laws changed because--guess what--Prohibition really is over in the valley..  READ  by Ted Saad

The chef in winter: Mark Suszczynski of Harvest Cafe
He's known for serving up casual, hearty, seasonal cuisine in the little cafe with a view across the flats to the Shawangunk Ridge. The big question we had for him was what "local" means to a restauranteur in winter, and you might be surprised at what he says.  READ  by Janet Crawshaw

The coming battle over food safety
Just when you thought things couldn't get any worse for small farmers, the USDA and big business may change the rules again. This time, it's serious.  READ  by Tracy Frisch

DEPARTMENTS/COLUMNS

Editor's Letter: Table talkin' - READ
Eating by the Season: Smoked meats. by Jennifer Clair - READ
By the Glass: Full disclosure: Who makes your wine? by Steven Kolpan - READ
Locally Grown: Buying a farm. by Keith Stewart - READ
Deja Vu: The evolution of Sinterklaas. by Peter Rose - READ
Last Call: John Daido Loori. by Jerry Novesky - READ

Good Stuff: Getting greener in Tarrytown and Woodstock; honoring Ben Feder; wine blends; sexy chocolates; Walkway opens; Xaviar's goes to Brotherhood; adieu Chez Sophie and Gourmet.

Events: December 09-February 10

Openings: Cathryn's Lounge; Beacon Bagel; All Shook Up; Amedeo's.

Books: Daily Feast, La Puerta Azul Cookbook; The Gigi Good Food Cookbook; A Tavola, Recipes and Reflections on Traditional Italian Home Cooking; Mother's Best, Comfort Food That Takes You Home Again; Over the Rainbeau.

CSAs and Winter Farm Markets

RECIPES

Cider-braised chicken (Chef Mark Suszczynski / Harvest Cafe);
Pumpkin bread (Chef Mark Suszczynski / Harvest Cafe);
Butternut squash soup (Chef Mark Suszczynski / Harvest Cafe);
Bacon and red grape confit (Chef Eric Gabrynowicz / Tavern);
Smoky black bean soup with winter squash (Jennifer Clair / Home Cooking NY);
Pepernoten (Peter Rose);
Banketstaff (Peter Rose);
Bisscopswijn (Peter Rose);