We were sitting at the bar, perusing the menu, sipping a glass of wine. A gentleman diner sat two stools down the bar from where we were seated. “You have to try this!” he said. I looked at his plate, the contents of which were not immediately apparent. Perhaps a roasted plantain, I thought. The waitress told us it was a parsnip. A parsnip?
After years of work and the collaborative efforts of seven Hudson Valley farms along with The Hudson Valley Chef’s Network, The Hudson Valley Seed Library, Glynwood and Slow Food USA, we can now tell you the happy ending to the story of Hank’s X-tra Special Baking Bean. It begins with an invite to dinner at the Village Tea Room in New Paltz.
We first heard about Morgan & Co last fall when we attended a fundraiser on the grounds of the Adirondack Museum in Blue Mountain Lake. We were there perusing the rustic furniture at the eponymous annual festival, when a uniformed young lady offered a humus appetizer and a glass of wine. I filled a napkin with enough hors-d’oeuvre’s to cover the cost of admission and continued on my way. Two minutes later I was doubling back to find out who the caterer was, and please – Could I have some more?
Efforts to increase pay for restaurant workers are being promoted in two different but complementary initiatives: increasing the minimum wage for tipped and non-tipped (fast-food) workers, and also by eliminating tipping by substituting a service surcharge embedded in menu pricing , and allocating that surcharge among the entire restaurant staff, including the “back of the house”. I like one idea, but I’m concerned about how the other would play out in upstate New York restaurants.
Take two of the North Country’s best chefs and put them in the same kitchen for one special event. On a warm December Friday evening, John Vargo of Saranac Lake’s Eat ‘n Meet Grill & Larder joined Liquids & Solids’ Tim Loomis in his kitchen. The results were predictably spectacular.
The New Year is often an occasion of reflection, and hopefully of celebration for most of us. It is also often a time of compiling lists, from last year’s top movies to celebrities who have passed on during the year. Looking back on 2015, I tried to pick a dozen or so outstanding “culinary” experiences […]
Lots of good news on the Hudson Valley restaurant scene, with three new openings in Poughkeepsie and Marlboro.
Albany is home to more than a few good bistro style restaurants, but none more celebrated than dp An American Brasserie, hidden in the literal and metaphorical shadow of its even more celebrated sister restaurant, Yono’s.
It had been a few years since our Wednesday Night Dining Crew last visited 88 Charles Street, which was much too long a time. The restaurant is one of our favorites, and the drive to Montgomery is really the only reason that we have not turned it into our personal clubhouse. The place has all of the requisite ingredients for making it a favorite – a great bar, a friendly professional waitstaff, and a solid kitchen.
House cured tenderloin salumi is one of the easiest types of charcuterie to master. The ingredients are readily available, and the entire process – from procuring the pork to serving your dinner guests – will take exactly one month.
The holidays are a perfect time to introduce your friends to this wonderful dish.