Food Manna Dew The other night at Manna Dew, a couple in their twenties played chess at the bar as they sipped Shiraz from oversized goblets, a reflection of this wine bar/restaurant's hybrid appeal. Manna Dew encourages hanging out (there's an open mike on Thursdays and live music By Editor
Food Chaseo's Pork Medallions with Apples and Onions 2 pork tenderloins 2 T. chopped rosemary leaves (optional) 1/4 c. olive oil 2 T. butter 2 onions, sliced medium-thick 2 Granny Smith apples, peeled and cut in eighths 2 T. brown sugar 2 T. demi-glaze (or 1 beef bouillon cube, crushed) Splash of brandy Season the By Editor
Food Swoon Kitchenbar Is there another restaurant in Columbia County as New Yorky (in a good way) as this smashing place? Swoon Kitchenbar owner-chef Jeffrey Gimmel, a former top toque at Michael’s, and his partner in all things, Nina Bachinsky-Gimmel, once a pastry chef at the Union Square Café, met By Editor
Food Gigi Trattoria Owner Laura Pensiero calls the food here “Hudson Valley Mediterranean.” We call it refreshing. By Lisa Green
Food The Stagecoach Tavern Contemporary country cuisine in a quintessential New England tavern By Lisa Green
Food Beyond Organic: Hail the Heritage Breeds It was a Jane Austen-via-PBS moment: As I pass through a gate into the picket-fenced front yard of picturesque Turkana Farms in Germantown, NY, a dozen or so Karakul spring lambs scamper to greet me, playfully nudging me toward the front door where co-owner Peter Davies By Editor
Food Herb butter Apart from chives, herbs don't freeze successfully unless they are suspended in fat (consider pesto). This recipe is adapted from one by chef Waldy Malouf that appeared in New York Magazine, November 1, 1999. He suggested whipping up a cup of it on Thanksgiving morning to baste the By Editor
