ISSUE 50: JUNE-AUGUST 10
Catering's grande dame. by Abby Luby
Special Section: Fabulous farms, food and markets.
Deja vu: General Washington and his walnuts. by A.J. Schenkman
Editors's letter: Sustainable, green, harmonious, nonpolluting and biodegradable.
Openings: Birdsall House; Moviehouse Cafe; No. 9; Pennings.
Sustainable elements: Bird-friendly coffee; a new slaughterhouse initiative; a farmer's definition of "sustainable".
By the glass: The French Paradox at 20. by Steven Kolpan.
Locally grown: Trees on the farm. by Keith Stewart.
Eating by the season: Rhubarb: Reviving an old favorite.
On the plate: Tomato basil bruschetta.
Good stuff: Bounty of the Hudson; National dietary guidelines; Vinegar festival; Outdoor painting; County fairs; Local iron chefs; All You Knead bakery; Natural skin care products.
Events: June-August 10
A Guide to Local Beef
Zucchini Provencal (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Asian minted pea soup with papaya crab garnish (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Miso scallops with edamame puree (Abigail Kirsch / Abigail Kirsch Catering Relationships);
Rhubarb and date tapioca (Gar Wang);
Rhubarb dal (Gar Wang);
Rhubarb and pomegranate refresher (The Art of Indian Vegetarian Cooking);
Rhubarb sherbet (Roy Andries deGrott);
Rhubarb and dried cranberry chutney (Agnes Devereaux / The Village Tea Room);
Tomato basil bruschetta (Jessica Reisman / Homespun Foods)