ISSUE 27: MARCH-MAY 05
Zephyr Chef (Laurie Goodhart)
Life as a farm. by Lani Raider
Tastemaker: Ric Orlando of New World Home Cooking. a Valley Table interview
At home in the kitchen: Up in the old loft. a Valley Table series
It takes a village. by Kathy Baruffi
By the glass: Keeping kosher. by Steven Kolpan
Traditions: The morel hunt. by Michael Pardus
Locally grown: The farm politic. by Keith Stewart
Deja vu: Vertical tasting. by Gary Allen
Kitchen garden: A rose is a rose is a bowl of sorbet. by Leslie Coons
Last call: Alf. an appreciation by Jerry Novesky
Good stuff: Maple weekend; NY cheese guide; Green Acres Gourmet; Women's Health Expo; Another Creal award.
Openings: Roasted Garlic at the Red Hook Inn; Park Place; Beso Restaurant; Marketbasket; Cedar Hill Farm Bed & Breakfast.
Dining out: Beacon Restaurant & Bar; New York City Restaurant Week.
CSAs in the Hudson Valley.
Braised shoulder of lamb with Pinot Noir (Lani Raider)
Allison's apple and ricotta crepes (Allison Lakin)
New World's pan-blackened stringbeans (Ric Orland / New World Home Cooking)
Grilled trout wrapped in grape leaves over soft polenta (Ric Orland / New World Home Cooking)
Bittersweet chocolate and goat cheese truffles (Ric Orland / New World Home Cooking)
Fresh morels with asparagus (Michael Pardus)
Morel cream (Michael Pardus)