ISSUE 44: DECEMBER 08-FEBRUARY 09
A short history of wheat. by Tracy Frisch
The restaurant: Il Barilotto. a Valley Table interview
Health food goes mainstream. by Anne Dailey
Openings: Moo & Oink; Flatiron Steakhouse; 36 Main; 42; Loopey's; Marlena's Kitchen; The Bar at the Rhinecliff.
Good stuff: Hot chocolate; Cookies online; Chocolate parties; Farmers and chefs calendar; Bag it for a cause; Kudos.
December 08-February 09 Events
CSA projects in the Hudson Valley.
By the glass: The cool wines of Canada. by Steven Kolpan
Locally grown: All about growing Allium cepa, or, How I learned to stop crying about the price of onions. by Keith Stewart
Eating by the season: The vegetable everybody hates. by Liz Consavage Vilato
On the plate: Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave.
Honey-balsamic glazed Brussels sprouts with candied hazelnuts(Chef Mark Suszczynski / Harvest Cafe Restaurant and Wine Bar)
Cider-glazed Brussels sprouts with bacon (Vinny Mocarski, Co-chef / Valley Restaurant at the Garrison)
Roasted fall squash with wild mushrooms, buckwheat honey, pecans and piave (Chef Rei Peraza / The Bar at the Rhinecliff)