Issue 17, 2002
ISSUE 17: SEPTEMBER-NOVEMBER 02
Cover:
Three apples (Ron Gee)
Contents:
Foodways of colonial Sephardim in the Hudson Valley. by Judith Hausman
By the glass: Drink up! by Steven Kolpan
Tastemaker: Alberto Vanoli of Ristorante Locust Tree. a Valley Table interview
Destinations: Haverstraw: The beat and the aromas are strictly Latino. by Kathy Baruffi
Kitchen garden: Cool-weather greens. by Leslie Coons
Fabulous farms, food and markets.
Technique: Brining: "Salting" the new-fashioned way. by Joseph Fitzgerald
Locally grown: Regarding chickens and their eggs. by Keith Stewart
Living unplugged: Barn dance. by Jeff Walker
Deja vu: Creating an historic dinner. by Peter Rose
Letters
Good stuff
September-November 02 Events
Fabulous farms, food and markets.
Marketplace
Recipes:
Gomez family chamim (Judith Hausman)
Sephardic string bean and beef stew (Judith Hausman)
Veal involtini (Alberto Vanoli / Ristorante Locust Tree)
Mushroom flan (Alberto Vanoli / Ristorante Locust Tree)
Mixed nut crostata (Alberto Vanoli / Ristorante Locust Tree)
Turkey brine (Shelley Boris / Bill Brown's Restaurant)
Grilled pork chops with cider-glazed apples (Richard Erickson / Blue Mountain Bistro)
Forced meat (Peter Rose)
Carrot pudding (Peter Rose)
Celery with cream (Peter Rose)
Pickled red cabbage (Peter Rose)