Anyone wishing to advertise in the Millbrook Rotary’s Business Directory (and that is just about everyone who has a business in our area) needs to act quickly. While in the past the directory has come out in August, the publishing date has been moved up to May this year in response to demand from advertisers wanting the directory to be in time for the arrival of our summer vacationers. Consequently the directory will be called the 2013–2014 edition, and ads are due by April 1. If you do not know whom to contact, try the Directory Committee chairperson, Joan Burgess: email@example.com.
The first of eight loft-style condos was sold this week. The buyer is to Laura Kuhn, Executive Director of the John Cage Trust and Professor of Performance Art at Bard College. The redesigned and repurposed Bennett College gymnasium has been transformed by Sloan Architects into upscale condominiums noted for their impressive 24-foot ceilings, hardwood floors, exposed brick walls and large, energy-efficient arched windows. Ranging in size from 1,200 to 2,000 square feet and in price from $264,000 to $324,500, each unit has its own patio and private garage. Known as the Millbrook Lofts, they are located at 6 Bennett Commons Way—a two-minute drive into the village—and are ready for occupancy. According to Sloan, the architecture “blends harmoniously into the American Colonial landscape while offering a fresh, open living plan option for the future.”. When asked what attracted her to this property, Kuhn responded “I fell in love with them the moment I saw them.
The 87-year-old “Chef of the Century” left his beloved Lyon to officially launch the Bocuse Restaurant at the Culinary Institute here in Hyde Park last week. He was greeted by “Merci Bocuse” banners; the school’s staff, faculty and student body; and an impressive list of famous chefs, including Daniel Boulud, Jean-Georges Vongerichten,, Thomas Keller, Charlie Palmer, David Burke, and Michel Richard . “The restaurant has officially opened,” announced Tim Ryan, the school’s president, as Paul Bocuse cracked the crust of a giant “soupe aux truffes,” an oversized CIA rendition of the signature truffle soup that Mr. Bocuse created for a 1975 state dinner at the Elysée Palace presided over by Valéry Giscard d’Estaing, the then president of France. Dr. Ryan toasted M. Bocuse as “the greatest chef in history” because he “set the standard for culinary excellence, business acumen and media savvy that generations of chefs around the world still aspire to.” Jean-Georges Vongerichten and Daniel Boulud are both former Bocuse apprentices.
Wow. The food just keeps getting better at the Millbrook Café. Last week Gérard and I brought our kids in, and he ordered a double order of the Baby Back Ribs accompanied by Alex’s delicious potato salad. Gérard, as you may know, is a hard man to please, but he is ready to go back for more. As am I. As, it would seem, are quite a few people; more and more tables are filled with lunchtime customers who appreciate the value for money the Café offers.
Why, in Dutchess County, where our local farmers offer such an abundance of beautiful and tasty produce, do our school cafeterias serve up so much processed and fried food instead of more healthful choices made with fresh fruit and vegetables? It seems like a simple question, but there is a very complicated answer.
The operating costs of school lunchrooms are not part of school budgets, and thus they are not paid for by local taxpayers. Instead the cafeterias are expected to raise enough money through the sale of food to the students to cover the costs of producing and serving that food.
On Saturday, April 20, the Hudson Valley Honor Flight will leave from Stewart Airport to transport our local veterans of World War II and the Korean War for a day-long visit to our nation’s capital. Veterans are flown, fed and cared for, free of charge, on a first-come, first-served basis. The Hudson Valley chapter, part of the national Honor Flight Network, recognizes American veterans for their achievements and the sacrifices they made by flying them to Washington, DC, “to see THEIR memorial” and to visit Arlington Cemetery at no cost to them. Top priority is given to World War II veterans and to terminally ill veterans from all U.S. wars.
The Millbrook Business Association is all abuzz with plans to run a “Shop Millbrook” campaign, presented by its Shop Millbrook committee at last week’s quarterly meeting, held at The Fountains. The campaign is slated to run a full-page ad in the Dutchess County Tourism Guide, which will reach some 80,000 people interested in coming to Dutchess. Five thousand copies of a brochure featuring our local retailers will be distributed at various tourism centers through out the county. The campaign emphasizes the advantages of shopping in Millbrook “For the Different. The Distinctive. The Unique.” The brochure goes on to say: “Millbrook is for shoppers—people who really love to shop.
I am going to try not to use too many superlatives in recounting our evening at the new restaurant at the Culinary Institute of America (CIA) inHyde Park. Too often when people rave too much about a movie, play or restaurant, my expectations are so high that even if I like it, it ends up disappointing me. So let me preface this report with the comment that as at all of the CIA restaurants, the meals are prepared and served by student chefs under the supervision of their chef-instructor, Sergio Remolina, a Franco-Mexican who is as charming as he is talented. The ingredients are selected and bought with an affordable price level in mind—so I am not telling you that it is as good as Le Bernardin, Per Se or Daniel. But I will say that it rivals the very best restaurants in theHudsonValleyand many of the trendyNew York Cityeateries that charge twice the price.
Brain Pitcher, more known as the "custom butcher” at Quattro’s, has also started a section in the store featuring his favorite beers and ales from microbreweries. He likes to stay on top of the trends and has about 20 varieties. His personal favorites are the special ales from the Cooperstown brewery Ommegang, owned by the Flemish beer maker Duvel.