ISSUE 42: AUGUST-SEPTEMBER 08
Arne Osterby: at your service. by Abby Luby
Perspective: Michael Newhard. a Valley Table interview
Feeding fido. by Tracy Frisch
Good stuff: Saving more bees; Great wines from Whitecliff; Saying 'no' to plastic.
August-September 08 Events
Books: Farm cooking; Science in the kitchen; Twinkies and a wandering cook.
Openings: ZoraDora's; ZuZu's; The Alternative Baker; Half Moon; Cucina.
Fabulous farms, food and markets.
By the glass: Wine's best friend. by Steven Kolpan
The chef & the farmer: Sam Ullman of Bywater Bistro & Paul Alward of Veritas Farm.
New crop: Dante and Kristin Hesse of Milk Thistle Farm & Pete and Ian Taliaferro of Taliaferro Farms.
Locally grown: The farmer as writer. by Keith Stewart
Saving the season: Concord grape jelly.
Eating by the season: Watermelon dreams. by Anne Dailey
The kitchen garden: Planting late season crops. by Barry Ballister
On the plate: Haricot vert with sliced mushrooms.
Veritas chicken burger (Chef Sam Ullman / Bywater Bistro)
Veritas duck confit (Chef Sam Ullman / Bywater Bistro)
Concord grape jelly (from The White House Cookbook)
Crispy pork belly and watermelon salad (Chef Rich Reeve / Elephant)
Couscous-crusted cod with seared watermelon, arugula, mint and feta cheese (Chef Serge Madikian / Serevan)
Watermelon mango ginger sorbet (Chef Steven Astorin / ZoraDora's Micro Batch Ice Cream)
Haricot vert with mushrooms (Chef Richard Erickson / Bistro-to-Go)