ISSUE 51: SEPTEMBER-NOVEMBER 10
Living naturally, Gar Wang's way. by Gail Greiner
Special Section: Fabulous farms, food and markets.
I can't believe they're eating the whole thing. by Lorraine Thompson
Editors's letter: The year of eating dangerously.
Openings: Cafe Mio; Grand Cru Beer & Cheese Market; Le Chambord; Momiji Steakhouse & Bar; O'Leary's; Restaurant North; Season onto Season Wine & Liquor Shops.
Sustainable elements: Adaptive reuse in Newburgh; a green roof in Haverstraw.
Locally grown: The farm as art. by Flavia Bacarella.
About the business: Kevin and Tamara Terr's Red Barn Produce.by David Neilsen.
Eating by the season: Fava: the 2-season bean. by Abby Luby.
By the glass: The path now taken: Exploring new wine choices.by Steven Kolpan.
Deja vu: The Palatines turn 300. by Gail Greiner.
Good stuff: Community gardens; wine awards; Vinny's day; wine and veggies; kudos.
Events: September-November 10
Green tomato chutney (Gar Wang);
Sweet potato ravioli (Gar Wang);
Gar's salsa (Gar Wang);
Apple macaroon (Gar Wang);
Green tomato marmalade (Gar Wang);
Vegan Caesar salad dressing (Gar Wang);
Fava bean bisque (Chef Niels Nielsen / Frez);
Maccu (dried fava and fennel soup with polenta) (Chef Megan Fells / Artist's Palate);
Ful medames (traditional Egyptian breakfast) (Chef Nabil Ayoube / Red Hook Country Inn);
Braised lamb neck (Chef Sara Lukasiewicz / Red Devon);
Pate maison (Chef Sara Lukasiewicz / Red Devon);
Braised local pork belly (Chef Brandon Collins / Valley);
Crispy local pig's ears (Chef Brandon Collins / Valley)