Food & Drink

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. 
by Rona Boyer
There is nothing better for a spring or summer meal outdoors than good old Southern Fried Chicken. But the classic, or "Kentucky," type is often too greasy for my taste and my health, so when I first saw this recipe years ago, I tried it right away. Many Maryland families have their own heirloom versions of the recipe for this dish, but in all of them, rather than being cooked in several inches of oil or shortening, the chicken is pan-fried to a golden color and then baked in the oven. Milk or cream is added to the pan juices to create a white cream gravy. The great French chef and restauranteur Escoffier himself had a recipe for "Chicken à la Maryland" in his landmark cookbook Ma Cuisine. Breading recipes vary in use of egg or buttermilk and the different seasoning of the flour, but the basic recipe is the following:
by Rona Boyer
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"...