Issue 1, 1998
ISSUE 1: AUGUST-OCTOBER 98
Cover:
Outdoor Scene with Feasting and Dancing (unknown)
Contents:
By the glass: Wine with barbecue? Why not? by Steven Kolpan
Some like it hotter.
Hardcore hard-neck. by Leslie Coons
Technique: Marinating. by Gretchen R. Bruce
Tastemaker: John Novi of the 1797 DePuy Canal House. a Valley Table interview
Destinations: The Bangall Country Store and Deli. by Daniel Pinkwater
Locally grown: In praise of small farms. by Keith Stewart
Deja vu: The Dutch oven defense. by Peter Rose
At the market: What's fresh. What's good. Selections from the valley's bounty. by Gretchen R. Bruce
Recipes:
Crunchy apple garlic cake (Patricia K. Reppert / Shale Hill Farm & Herb Gardens)
All-purpose marinade (Allan Katz / Allyn's Restaurant and Cafe)
Fish marinade (Allan Katz / Allyn's Restaurant and Cafe)
Pear custard in hot sake served with crumbled feta cheese (John Novi / DePuy Canal House)
Summer stew of chicken with green vegetables (Peter Rose)