ISSUE 30: DECEMBER 05-FEBRUARY 06

Cover:

Espresso (Lora Shelley)

Features:

Tastemaker: Dan Leader of Bread Alone. a Valley Table interview

A tasting of regional jam and jellies. a Valley Table tasting

Have oven, will travel. by Abby Luby

Comfort food.

Departments:

Good stuff: Millerton market; Glynwood award-winners; Italian Slow Food cooking classes; New pies.

Letters

Openings: OII Restaurant; Cafe Maya; Jamaican Spice Rub; Spring Street Market.

December 05-February 06 Events

Deja vu: Dinner with the Jays. by Peter Rose

By the glass: Sauvignon blanc. by Steven Kolpan

Up close: Jay and Polly Armour of Four Winds Farm. by Abby Luby

Locally grown: Romancing the tractor. by Keith Stewart

Traditions: Stuffed cabbage, Hungarian style. by John Chick

Food by the season: Bread pudding. by Thomas Griffiths, CMC

Last call: Image by Francesco Tonelli.

Recipes:

Lemon-lavender pound cake (Agnes Devereux / Village Tea Room)

Lemon cornmeal and dried cherry scones (Agnes Devereux / Village Tea Room)

Mahi-mahi with hot pepper jelly (Rebecca Ritter)

Biscuits de chocolat (Barbara Ketcham Wheaton)

Hungarian stuffed cabbage (John Chick)

Eggplant and ciabatta bread pudding (Thomas Griffiths, CMC)

Apple and almond bread pudding (Roberto Carbalhal / Riverview)

Bread pudding with white chocolate and rum-soaked currants, apple cider syrup and vanilla ice cream (Chef Benjamin Mauk / Twist)

Chef Nabil's bread pudding (Chef Nabil Ayouh / Roasted Garlic)

English shortbread (Janet Crawshaw)

Ruth's snowflake cookies (Janet Crawshaw)

Filischke (Danielle White)

Lumpia (Ricardo Febre)

Caldo verde (Leslie Coons)

Pittsburgh goulash (Jerry Novesky)