Food & Drink

by Rona Boyer
If you really want to, you can mix your own teriyaki marinade (by combining equal parts of water and soy sauce and adding brown sugar, lemon juice, and crushed garlic). Or purchase a ready-made bottle.  It makes for a delicious marinade that works well with pork, beef or chicken.  If you enjoy these recipes on the grill, you can try them in the oven over the winter. They are just as good, but not quite as much fun. 
by 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...
by Rona Boyer
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.  
by Rona Boyer
This very easy and quick recipe turns disappointing strawberries into a delicious marmalade to be added to ice cream for dessert, smeared on toast for a breakfast or on biscuits for a snack.  If the strawberries are overripe just cut away the offending spots and use the rest. 
by Rona Boyer
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’...
by Rona Boyer
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...
by Rona Boyer
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.