Rona Boyer

Marinades have two purposes: to tenderize and to enhance the flavor of meat, fish, poultry or even veggies before they are cooked. To my mind, if you have a great steak that is naturally tender and flavorful, it is a culinary crime to marinate it. An average piece of meat, however, can be much improved with a good marinade. To help you master the art of marinating, I have put together a short explanation of how marinades work and a list of "Do's and Don'ts in Marinating."

The sun was shining in Millbrook Saturday afternoon for the Millbrook Business Association’s ribbon cutting to celebrate the opening of R G Couture on Church Street. Up the block from Punch, just behind J. McLaughlin and across from Citrus, this designer boutique makes Millbrook the top fashion destination in Dutchess County. The elegant new shop features a limited collection of ready-to-wear. The thrust of designer Rowena Gill's business, however, is in "bespoke"—custom-designed and made-to-measure formal attire and, more specifically, wedding dresses. Prices range from $600 to $20,000, with most wedding dresses falling between $2,000 and $15,000. Rowena has had her workshop in Millbrook for most of the last decade, but with her son Malcolm now eight years old, she was finally able to make the move to the village center.

Paul, where were you raised, and how did you get to Millbrook? I was raised in Scarsdale, I earned my BA at Georgetown University, worked for Irving Trust, and then became involved in rehabilitating broken companies. In 2001 I became founder and Managing Partner of Longroad Asset Management, LLC.  
A major factor in the farm-to-table movement is that it allows farmers to sell directly to consumers without distribution costs and retail markups, thereby enabling them to live off the land farming for best quality not lowest price. If we in the Millbrook region want to continue having farms in our area and quality fresh produce, we must support our local farmers by buying from them. The farmers’ markets, a fun place to do so, enable us to meet our food growers and socialize with fellow food lovers. Below is a list of our local markets and the lists of vendors they have posted.
I had passed this place countless times and never considered stopping until I met the chef at the Basilica Hudson Ramp Festival last week and told him I would come by one of these days. At a Kentucky Derby party the following day, a young woman raved about the restaurant and said she went as often as she could. I was further impressed when I received an email from our managing editor, Carola Lott, who had read my piece on the Ramp Festival and told me that one of her friends, Diana King, had told her about the place. So this week I went up to Route 199 between Pine Plains and Red Hook and stopped at Another Fork in the Road to taste the food and interview the chef.  
With the beautiful weather this last weekend, we broke out the BBQ and a few bottles of our favorite Rosé. Hailed as one of the winemaking wizards of the Rhône Valley, Jean-Luc Colombo produces whites and reds that are quite good as well—but we LOVE his Rosé. Th 2012 Cap Blue is great value for money. 
I love ice cream in all its forms: the traditional type made with cream, sherbet or sorbet made with water and Italian gelato made with milk. I love all the traditional flavors: vanilla, chocolate, coffee, butter pecan and, of course, the fruit-based flavors. So when I was invited to a tasting to choose from the new flower- flavored gelatos, I could not resist. Off I went last Sunday to discover "Indulge" in Rhinebeck, the headquarters of Artigiani del Gelato, where artisanal gelato is made daily from locally sourced fruit, herbs and dairy. Artigiani del Gelato is the brainchild of Mauro Sessarego, Professor of Beverage and Customer Service at the Culinary Institute of America in Hyde Park. This creative Italian really knows his way around gelato.
My first encounter with this "wild leek" or "garlic of the woods" was two years ago when local friends came for dinner and brought me some ramps, which grow wild on their property every spring. I enjoyed the mild but distinctive flavor—especially in omelets. So when I received an invitation to attend the Ramp Fest in Hudson last weekend, I drove up to see what the 16 different chefs—who came from as far away as Manhattan and Great Barrington—would create with them. I was impressed by the artistic and rustic atmosphere of Basilica Hudson and by the crowds of people enjoying the offerings from table to table. If I had one criticism of the tastings offered, it was that while almost all of them were delicious, most of them were so elaborate that the specific flavor of the ramps was lost in the process, and they could have been replaced by onions or leeks without much difference. For me, the most interesting tastings were from
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