ISSUE 62: JUNE-AUGUST 13
Tea for two million. by Robin Cherry; photos by Susan Baker
Foraging & feasting.
Chef Brandon Collins, Farmer John Fazio. text & photos by Darryl Estrine
Editors's letter: Paradoxically speaking.
Good stuff: Gourmet pancakes; new hot sauce; new chocolates; Farm to Table award; beer bill; cider with hops; new vodka; dinner delivered; pizza on wheels and more.
Sustainable elements: Continental Organics; Fish & fine greens.by Amy Halloran.
New & Noteworthy: Clock Tower Grill; Sala on Hudson; Drink More Good; Hudson Valley Wine Market; El Solar; Tagine.
Locally grown: Generation next. by Keith Stewart
Eating by the season: Summer berries.
By the glass: Summer whites. by Steven Kolpan
Last page: Fair enough.
Events: March-May 13
Wild greens pesto (Dina Falconi/Foraging & Feasting)
Lemon balm brandy (Dina Falconi/Foraging & Feasting)
Quinoa with wild greens (Dina Falconi/Foraging & Feasting)
Berry flag cake (Agnes Devereux/The Village Tea Room)
Fazio Farms chicken, local beets and spring onion (Brandon Collins/Swift)