ISSUE 2: NOVEMBER 98-JANUARY 99

Cover:

Diner Series #1 (Lora Shelley)

Contents:

Locally grown: Small-farm economics—Watching the bottom line. by Keith Stewart

An American classic resurrected. by Leslie Coons

By the glass: A toast to health & happiness: holiday wines. by Steven Kolpan

Tastemaker: Claire Winslow of The Would. a Valley Table interview

Technique: Chef James Tamayo's creme brulee. by Gretchen R. Bruce

Deja vu: Open-hearth cooking for the holidays. by Peter Rose

At the market: What's fresh. What's good. Selections from the valley's bounty. by Gretchen R. Bruce

Destinations: The Cherry Tree Pastry Shoppeby Jerry Novesky

Recipes:

Candied chestnuts (Peter Seidman / Stoney Creek Restaurant)

Pork tenderloin crusted with black peppercorns and pomegranate glaze (Claire Winslow / The Would)

Smoked chicken with cilantro garlic cream over penne pasta (Claire Winslow / The Would)

Creme brulee (James Tamayo / Cafe Tamayo)

Spiced wine (Peter Rose)

Oyster stew (Peter Rose)

Penny loaves (Peter Rose)