ISSUE 57: MARCH-MAY 12
Sustainable, local cuisine: Is it a trend? Is it a fad? Is it real? by Abby Luby
Special section: Restaurant Week 2012.
Growing super food. by Tracy Frisch
Editors's letter: Feeding another revolution.
Good stuff: Wine & Food weekend; 21-day cleanse; farm market meals; Bear Mt. Lodge revived; organic scam; Estonian cookbook.
Openings: The Freight House; [email protected]; Quiet Man Public House; Mint; Tavern at Diamond Mills.
Events: March-May 12
By the glass: Hudson Valley estate wines. by Steven Kolpan.
Eating by the season: Maple syrup matures. by Greg Weber.
CSA project in the Hudson Valley
Winter Farmers' Markets
Rhubarb compote (Phil McGrath/Iron Horse Grill)
Beets: roasted, pickled & fried (Erik Johansen/Iron Forge Inn)
Northwind Farm chicken pot pie tortellini with Madura Farm Maitake mushrooms (Jerry Crocker/Back Yard Bistro)
Asparagus tart (Agnes Devereux/The Village Tearoom)
Pate brise (Agnes Devereux/The Village Tearoom)
Applejack maple Old Fashioned (Greg G. Weber)
Maple butter (Greg G. Weber)