ISSUE 35: MARCH-MAY 07
Herefords (Flavia Bacarella)
19th-century market gardening near metropolitan New York. by Tracy Frisch
Tastemaker: Agnes Devereux of The Village Tea Room. a Valley Table series
In the house. photo essay by John Jordan
Good stuff: Farm/chef dinner; American General Store; Rockland school food; Wine and beer picks; Books; Letters.
March-May 07 Events
Other voices: Our food, as Congress makes it. by Tracy Frisch
Openings: Amici Sushi; Charlotte's; Garden Cafe; La Puerta Azul; Phoenix; Flying Pig; Local 111; Tapenade.
CSA projects in the Hudson Valley.
Up close: Guy Jones of Blooming Hill Farm. by Jennifer Warren
At home in the kitchen: The 3Rs. a Valley Table series
Eating by the season: What's your beef? by Anne Dailey
By the glass: To B or not to BYOB? by Steven Kolpan
Locally grown: Terra Madre and Slow Food; Observations at the Salone del Gusto. by Keith Stewart & Flavia Bacarella
The kitchen garden: Get to the root of it. by Barry Ballister
Last call: Oh, what a lovely fork. essay by Abby Luby
Dingle pies with flaky cream cheese pie crust (Agnes Devereux / The Village Tea Room)
Potato and Toussaint tart (Agnes Devereux / The Village Tea Room)
Chocolate Guinness cake with stout creme anglaise (Agnes Devereux / The Village Tea Room)
Beef ragu (David Wurth / Local 111)
Red wine braised beef (Sam Ullman / Bywater Bistro)
Cottage pie with root vegetables (Shelly Boris / Fresh Company)
Roasted parsnip soup (Micchael Reardon)