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VALLEY TABLE
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimatelyTHE WICKED WOLF II
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately SAVORY PARMIGIANO SHORT DOUGH In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly,HVRW | VALLEY TABLE
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley.FIDDLEHEADS & RAMPS
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of the “eating by the season” crowd is ready for some palate (and body) cleansing by the time March rolls around. FARMERS ON THEIR FUTURE In issue 85 of The Valley Table, I wrote about a double-fisted threat to the Hudson Valley’s rich agricultural tradition: Aging farmers, whose days in the field are numbered, and high land prices and startup costs that confront younger individuals keen to pick up the mantle. To follow up, I interviewed several established farmers to find out what they believe lies ahead for them and their farms. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced BaguetteVALLEY TABLE
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimatelyTHE WICKED WOLF II
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately SAVORY PARMIGIANO SHORT DOUGH In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly,HVRW | VALLEY TABLE
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley.FIDDLEHEADS & RAMPS
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of the “eating by the season” crowd is ready for some palate (and body) cleansing by the time March rolls around. FARMERS ON THEIR FUTURE In issue 85 of The Valley Table, I wrote about a double-fisted threat to the Hudson Valley’s rich agricultural tradition: Aging farmers, whose days in the field are numbered, and high land prices and startup costs that confront younger individuals keen to pick up the mantle. To follow up, I interviewed several established farmers to find out what they believe lies ahead for them and their farms. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced BaguetteSTRAWBERRY BUCK
In a shaker or heavy bottomed glass muddle strawberries first with sugar, and then add basil and muddle. Add vodka and lime cordial. Shake well over ice, 10 to 15 seconds.LA BOCCA RISTORANTE
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately SAVORY PARMIGIANO SHORT DOUGH In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly,THE WHITLOCK
A modern farmhouse atmosphere serving hyper-local cuisine, and supporting local farmers and purveyors. The Whitlock is enriched by the history of Whitlockville, the village for which it was named. MANSAF | VALLEY TABLE Place lamb, onions and water in a large pot. Bring to a boil, season with salt and white pepper, then let simmer for 1 hour with lamb inthe stock.
FIDDLEHEADS & RAMPS
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of the “eating by the season” crowd is ready for some palate (and body) cleansing by the time March rolls around.EDITOR'S LETTER
Top Nav 01 :: First Column . Eating by the Season ; Local Chefs ; Food & Culture ; Good StuffWICKED FINCH FARM
Wicked Finch Farm is your pleasant Dutchess County farm stay, making upgraded homemade jam and decadent treats from the farm.OPEN-HEARTH COOKING
The equipment needed for fireplace cooking is minimal. Start with an aluminum or cast iron Dutch oven with a flat lif; cast iron skillets in various sizes; a trivet or four bricks to support the pot if it does not have legs; oven mitts; and a long-handled fork and spoon.PETER PRATT'S INN
With a roaring fireplace in the winter and porch dining in the spring/summer, guests can enjoy regional American cuisine with dishes like Venison-Boar Chili or Char Su Duck Spring Rolls.VALLEY TABLE
4 Putnam County Restaurants to Dine at During Hudson Valley Restaurant Week. By Dave Zucker. Feature. 8 Hudson Valley Destinations Every Food Lover Needs to Visit. by Andrew Dominick, Samantha Garbarini, Liz Susman Karp, Jessica Kelly, and Leslie Long. Good Stuff. 3 Sullivan County Eateries to Dine at During Hudson Valley Restaurant Week.HVRW | VALLEY TABLE
Make Your Reservations for Spring Restaurant Week. Join Us This Spring: May 10-23. Spring Restaurant Week. Make Your Reservation Today! HEALTH GUIDELINES. Safety Pledge. HOW IT WORKS. Diner FAQs.BRAND EXPOSURE.
THE WICKED WOLF II
The Wicked Wolf II. Formally The Olde Stone Mill Restaurant. Traditional American steakhouse cuisine in a historic stone mill overlooking the banks of the Bronx River. 2 Scarsdale Road. Tuckahoe, NY 10707. 914-771-7661. Near Metro-North Railroad. Take-out. SAVORY PARMIGIANO SHORT DOUGH Method. In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly, then add the cream, and then mix until the dough forms a ball. Wrap the dough in plastic and 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley. FARMERS ON THEIR FUTURE The answers to these and related questions will surely affect those of us who choose to live in the Hudson Valley, now and in the future. Bob Stap, 58, is a third-generation dairy farmer in Pine Bush (Orange County). With help from his wife, Stacey, and son, Garrett, he milks 120 cows and looks after an additional 100 young stock on their 150FIDDLEHEADS & RAMPS
Billed as “spring tonics,” asparagus, ramps and fiddleheads all contain high amounts of Vitamins A and C, both of which are largely absent from storage vegetables. Though not a cure-all, there’s no denying they help cleanse the body, and even the mind; at the very least, they drag our taste buds out of X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced BaguetteVALLEY TABLE
4 Putnam County Restaurants to Dine at During Hudson Valley Restaurant Week. By Dave Zucker. Feature. 8 Hudson Valley Destinations Every Food Lover Needs to Visit. by Andrew Dominick, Samantha Garbarini, Liz Susman Karp, Jessica Kelly, and Leslie Long. Good Stuff. 3 Sullivan County Eateries to Dine at During Hudson Valley Restaurant Week.HVRW | VALLEY TABLE
Make Your Reservations for Spring Restaurant Week. Join Us This Spring: May 10-23. Spring Restaurant Week. Make Your Reservation Today! HEALTH GUIDELINES. Safety Pledge. HOW IT WORKS. Diner FAQs.BRAND EXPOSURE.
THE WICKED WOLF II
The Wicked Wolf II. Formally The Olde Stone Mill Restaurant. Traditional American steakhouse cuisine in a historic stone mill overlooking the banks of the Bronx River. 2 Scarsdale Road. Tuckahoe, NY 10707. 914-771-7661. Near Metro-North Railroad. Take-out. SAVORY PARMIGIANO SHORT DOUGH Method. In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly, then add the cream, and then mix until the dough forms a ball. Wrap the dough in plastic and 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley. FARMERS ON THEIR FUTURE The answers to these and related questions will surely affect those of us who choose to live in the Hudson Valley, now and in the future. Bob Stap, 58, is a third-generation dairy farmer in Pine Bush (Orange County). With help from his wife, Stacey, and son, Garrett, he milks 120 cows and looks after an additional 100 young stock on their 150FIDDLEHEADS & RAMPS
Billed as “spring tonics,” asparagus, ramps and fiddleheads all contain high amounts of Vitamins A and C, both of which are largely absent from storage vegetables. Though not a cure-all, there’s no denying they help cleanse the body, and even the mind; at the very least, they drag our taste buds out of X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced Baguette MANSAF | VALLEY TABLE Method. Place lamb, onions and water in a large pot. Bring to a boil, season with salt and white pepper, then let simmer for 1 hour with lamb in the stock. While the lamb stock is cooking, prepare rice. When stock is complete, add the jameed and bring to a boil while continuing to stir. Line a serving platter with open-faced pita bread and soakLA BOCCA RISTORANTE
8 Church Street. White Plains, NY 10601. 914-948-3281. Dine-in. Near Metro-North Railroad. Outdoor Seating. SAVORY PARMIGIANO SHORT DOUGH Method. In a stand mixer fitted with the dough hook, mix butter, flour, cheese, fennel seeds, salt and pepper until the mixture resembles wet sand. Add egg yolks slowly, then add the cream, and then mix until the dough forms a ball. Wrap the dough in plastic andSTRAWBERRY BUCK
In a shaker or heavy bottomed glass muddle strawberries first with sugar, and then add basil and muddle. Add vodka and lime cordial. Shake well over ice, 10 to 15 seconds.THE WHITLOCK
A modern farmhouse atmosphere serving hyper-local cuisine, and supporting local farmers and purveyors. The Whitlock is enriched by the history of Whitlockville, the village for which it was named.FIDDLEHEADS & RAMPS
Billed as “spring tonics,” asparagus, ramps and fiddleheads all contain high amounts of Vitamins A and C, both of which are largely absent from storage vegetables. Though not a cure-all, there’s no denying they help cleanse the body, and even the mind; at the very least, they drag our taste buds out ofEDITOR'S LETTER
Top Nav 01 :: First Column . Eating by the Season ; Local Chefs ; Food & Culture ; Good StuffOPEN-HEARTH COOKING
Wash it out with soap and water and dry completely. Coat it with unsalted fat (preferable suet) or vegetable oil (not olive oil) and place it in a slow (300º) oven for about three hours. Remove it from the oven and wipe off the excess fat with paper towels. It is a miserable, smelly job, but it must be done to prevent your pots fromrusting.
A SHORT HISTORY OF WHEAT A Short History of Wheat. Wheat has been an article of trade for thousands of years. White flour had been coveted for almost as long, though the technique of making it wouldn't be fully perfected until the mid-1800s. Various factors conspired to fundamentally alter bread, even among home bakers, long before Wonder Bread entered the scene. 6 DELICIOUS TAKEOUT OPTIONS FOR EASTER AND PASSOVER IN THE For Passover, try a flourless chocolate cake, vegan triple berry crumble, or an order of delicious caramel matzo crunch. If you’re celebrating Easter, indulge in a slice of carrot cake, a piece of Easter bread topped with sprinkles, or an Easter-themed cupcake that's as adorable as it is delicious. The bakery requires at least 24 hoursnotice
VALLEY TABLE
4 Putnam County Restaurants to Dine at During Hudson Valley Restaurant Week. By Dave Zucker. Feature. 8 Hudson Valley Destinations Every Food Lover Needs to Visit. by Andrew Dominick, Samantha Garbarini, Liz Susman Karp, Jessica Kelly, and Leslie Long. Good Stuff. 3 Sullivan County Eateries to Dine at During Hudson Valley Restaurant Week.HVRW | VALLEY TABLE
Make Your Reservations for Spring Restaurant Week. Join Us This Spring: May 10-23. Spring Restaurant Week. Make Your Reservation Today! HEALTH GUIDELINES. Safety Pledge. HOW IT WORKS. Diner FAQs.BRAND EXPOSURE.
THE WICKED WOLF II
The Wicked Wolf II. Formally The Olde Stone Mill Restaurant. Traditional American steakhouse cuisine in a historic stone mill overlooking the banks of the Bronx River. 2 Scarsdale Road. Tuckahoe, NY 10707. 914-771-7661. Near Metro-North Railroad. Take-out. A SHORT HISTORY OF WHEAT A Short History of Wheat. Wheat has been an article of trade for thousands of years. White flour had been coveted for almost as long, though the technique of making it wouldn't be fully perfected until the mid-1800s. Various factors conspired to fundamentally alter bread, even among home bakers, long before Wonder Bread entered the scene.FIDDLEHEADS & RAMPS
Billed as “spring tonics,” asparagus, ramps and fiddleheads all contain high amounts of Vitamins A and C, both of which are largely absent from storage vegetables. Though not a cure-all, there’s no denying they help cleanse the body, and even the mind; at the very least, they drag our taste buds out ofOPEN-HEARTH COOKING
Wash it out with soap and water and dry completely. Coat it with unsalted fat (preferable suet) or vegetable oil (not olive oil) and place it in a slow (300º) oven for about three hours. Remove it from the oven and wipe off the excess fat with paper towels. It is a miserable, smelly job, but it must be done to prevent your pots fromrusting.
CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley. 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced BaguetteVALLEY TABLE
4 Putnam County Restaurants to Dine at During Hudson Valley Restaurant Week. By Dave Zucker. Feature. 8 Hudson Valley Destinations Every Food Lover Needs to Visit. by Andrew Dominick, Samantha Garbarini, Liz Susman Karp, Jessica Kelly, and Leslie Long. Good Stuff. 3 Sullivan County Eateries to Dine at During Hudson Valley Restaurant Week.HVRW | VALLEY TABLE
Make Your Reservations for Spring Restaurant Week. Join Us This Spring: May 10-23. Spring Restaurant Week. Make Your Reservation Today! HEALTH GUIDELINES. Safety Pledge. HOW IT WORKS. Diner FAQs.BRAND EXPOSURE.
THE WICKED WOLF II
The Wicked Wolf II. Formally The Olde Stone Mill Restaurant. Traditional American steakhouse cuisine in a historic stone mill overlooking the banks of the Bronx River. 2 Scarsdale Road. Tuckahoe, NY 10707. 914-771-7661. Near Metro-North Railroad. Take-out. A SHORT HISTORY OF WHEAT A Short History of Wheat. Wheat has been an article of trade for thousands of years. White flour had been coveted for almost as long, though the technique of making it wouldn't be fully perfected until the mid-1800s. Various factors conspired to fundamentally alter bread, even among home bakers, long before Wonder Bread entered the scene.FIDDLEHEADS & RAMPS
Billed as “spring tonics,” asparagus, ramps and fiddleheads all contain high amounts of Vitamins A and C, both of which are largely absent from storage vegetables. Though not a cure-all, there’s no denying they help cleanse the body, and even the mind; at the very least, they drag our taste buds out ofOPEN-HEARTH COOKING
Wash it out with soap and water and dry completely. Coat it with unsalted fat (preferable suet) or vegetable oil (not olive oil) and place it in a slow (300º) oven for about three hours. Remove it from the oven and wipe off the excess fat with paper towels. It is a miserable, smelly job, but it must be done to prevent your pots fromrusting.
CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley. 8 DUTCHESS COUNTY EATERIES TO DINE AT DURING HUDSON VALLEY Café Amarcord. 276 Main St, Beacon. Take a trip to the Italian seaside in this Fellini-inspired restaurant. Café Amarcord now has pizza and small-plate offshoots in Fishkill and Beacon, but for the full Hudson Valley Restaurant Week experience, head to the original Main St. Beacon locale. HUDSON VALLEY’S RESTAURANT WEEK HUDSON VALLEY’S RESTAURANT WEEK MARKET TABLE & FEIJOADA BAR Fresh salads, exotic vegetables, Fogo® feijoada (traditional black bean stew with sausage), seasonal X2O XAVIARS ON THE HUDSON HUDSON VALLEY RESTAU RANT WEEK X2O Xaviars on the Hudson Hudson Valley Restau rant Week 20 21 Lunch Menu Appetizers Mousseline of Chicken Livers Vegetable Pickle, Grain Mustard & Sliced BaguetteOPEN-HEARTH COOKING
Wash it out with soap and water and dry completely. Coat it with unsalted fat (preferable suet) or vegetable oil (not olive oil) and place it in a slow (300º) oven for about three hours. Remove it from the oven and wipe off the excess fat with paper towels. It is a miserable, smelly job, but it must be done to prevent your pots fromrusting.
STRAWBERRY BUCK
In a shaker or heavy bottomed glass muddle strawberries first with sugar, and then add basil and muddle. Add vodka and lime cordial. Shake well over ice, 10 to 15 seconds. VEGAN WINES BRINGS CLEAN, PLANT-BASED VINO TO THE HUDSON Gonzales turned this interest into a personal mission and, eventually, a business in 2017. Vegan Wines sources only 100-percent plant-based wines from around the globe, such as environmentally conscious Zinfandels and Viogniers. LA CAMELIA RESTAURANT Menu. (830.54 KB) 234 North Bedford Road. Mount Kisco, NY 10549. (914) 666-2466. Hours: Every day from Noon to 9:30 pm. Facebook. Dine-in. WHOLE WHEAT RHUBARB BREAD Method. Grease 2 bread pans. Mix the brown sugar and oil, add the egg and beat well. Dissolve the baking soda in the buttermilk and set aside. Sift the flour and salt together and add to the sugar-oil mixture, alternating with the buttermilk. Stir in the rhubarb, vanilla and nuts. Pour into the bread pans. Combine brown sugar, cinnamon andbutter.
FREELANCE CAFE & WINE BAR The Freelance Café & Wine Bar is of the one of the founding restaurants of Piermont’s now bountiful selection of eclectic spots to wine and dine in this historic and charming village by the HudsonRiver.
ALSATIAN CHEESECAKE
Once ready, place double boiler in an ice bath to cool, stirring occasionally. Meanwhile, in a mixing bowl or Kitchen Aid, whip butter until soft. Add cream cheese a little at a time until well blended. Add the 6 ounces of superfine sugar and whip until smooth and creamy. CHERRIES | VALLEY TABLE In early summer—a season brimming with fresh, green and delicious foods—there is one fruit that is, well, the cherry on top. There are hundreds of cherry varieties, mostly of the Prunus cerasus (sour or tart) or Prunus avium (sweet) species. Both of these species are believed to have originated in eastern Europe and western Asia, and both thrive in much of the Hudson Valley.BENJAMIN STEAKHOUSE
A handsome setting with central fireplace for serious steak created by and alumnus of the venerable Peter Luger restaurants. This location features a stunning outdoor patio, multiple private dining options, and an over-sized fireplace located in the center of the Main Dining Room, bringing NYC straight to the heart of Westchester.CAFÉ PITTI
Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately Skip to main contentSEARCH FORM
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TABLE TALK: SCOTT ROSENBERG OF IL FIGLIO ENOTECA IN FISHKILLBy Sabrina Sucato
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Do Good Spirits Crafts Smooth Gins and Sweet Bourbon Creams in RoscoeBy Raphael Beretta
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Vegan Wines Brings Clean, Plant-Based Vino to the Hudson ValleyBy Raphael Beretta
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Art and Food Collide on Tout Le Fromage’s Charcuterie BoardsBy Raphael Beretta
Eating by the Season What to Do With Spring’s Foraged Ingredients in the Hudson ValleyBy Megan Wilson
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Celebrate Mother’s Day at These 9 Hudson Valley Brunch SpotsBy Grace Maeda
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4 Putnam County Restaurants to Dine at During Hudson ValleyRestaurant Week
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Editor's Memo
NEW DISCOVERIES
By Samantha Garbarini, Senior Editor Every spring, I make a list of the restaurants I hope to visit during Hudson Valley Restaurant Week. I compare menus, recruit friends and family to dine with me, make reservations, and, ultimately...READ MOREGET OUR NEWSLETTER
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ABOUT
* The Valley Table Magazine * Hudson Valley Restaurant Week* Contact Us
SOCIALIZE WITH US
* The Magazine
* Digital Edition
* Advertise
* Subscribe
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* FOOD
* Top Nav 01 :: First Column * Eating by the Season* Local Chefs
* Food & Culture
* Good Stuff
* Table Talk Podcast * Top Nav 01 :: Second Column * Sustainable Cuisine * The Traveling Table* Dining Directory
* Local Purveyors
* FARMS
* Top Nav 02 :: First Column* Locally Grown
* From the Fields
* Farmer & Chef
* Issues & Politics
* Top Nav 02 :: Second Column* Farmers' Markets
* CSA's
* U-Pick Farms
* DRINK
* Top Nav 03 :: First Column* Beer
* Wine
* Cider
* Spirits
* Soft Drinks
* Top Nav 03 :: Second Column* Craft Producers
* Support the Craft
* RECIPES
* Top Nav 04 :: First Column* Appetizers
* Salads
* Entrees
* Side Dishes
* Soups & Stews
* Top Nav 04 :: Second Column* Cocktails
* Desserts
* Breads
* Sauces & Condiments* EVENTS
* HV RESTAURANT WEEK * Top Nav 06 :: First Column * Restaurant Registration* Restaurant FAQs
* Top Nav 06 :: Second Column * Sponsorship Opportunities * Top Nav 06 :: Third Column * Preferred Purveyors * HVRW Safety PledgeDetails
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