this & that in food up here these days

I’m making polenta at the moment.  Here is a great little piece by the man who grinds the local wheat and corn at Wild Hive Farm/Stone/Bakery down in Clinton Corners.  If you haven’t tried his ground polenta yet, march down to Lick the Market or the Indoor Farmers Market (find the cheese guy) and buy some.  Then, make creamy cheesy polenta using this recipe.  I swear it’s better than mashed potatoes, and those words do not come lightly.

So what about the somewhat huge new restaurant, The Crimson Sparrow, that will open on upper Warren?  It’s a new project by two chefs that worked with Wylie Dufresne at WD-50 in NYC.  That’s going to be a new twist on Farm to Table for us.  I hope to sit at the bar and have fabulous snacks – how I always enjoy a classy restaurant.  I’ll be waiting for the complaints to come in about the pricepoint but I’d much rather focus on how Hudson and the whole Hudson Valley continues to grow as an eating destination.  We have room for all eaters!

And I see that I have some more eating to do…  Note our very local James Beard 2012 Restaurant & Chef Awards finalists:

  • Best Chef: Northeast – Jeffrey Gimmel, Swoon Kitchenbar, Hudson, NY
  • Best Chef: Northeast – Serge Madikians, Serevan, Amenia, NY
  • Outstanding Wine & Spirits Professional – Neal Rosenthal, Mad Rose Group, Pine Plains, NY
  • Rising Star Chef of the Year – Sara Lukasiewicz, Red Devon, Bangall, NY
  • This doesn’t even touch nominees very close in the Berkshires or CT.

Grazin’ Diner was up for the Columbia County Chamber of Commerce’s Crystal Apple award and it would have been great!  However, Camphill Ghent won the award Friday night – a worthy winner.

How cool is this?  Chef Hugh Horner of Restaurant Helsinki hosts a monthly podcast in cooperation with WGXC where he talks to those involved in our local food system: Eat Food or Die: Food Conversations for a Better World.  You can play it from the Helsinki site. I think of it as food dudes (and a dudette or two) talking food.  And I really think that we don’t talk about the food at Restaurant Helsinki enough.

If you’re a weird foodie like me and dream of new refrigerators, now might be the time. New York State seems to be offering a high efficiency appliance rebate program to encourage the purchase of new energy efficient refrigerators (and washers).  More information next week.  I know I left that pot of gold around here somewhere…

Finally, as I look into my obsession with all things food (even serious junk food…), here’s a piece on how technology is changing our eating.  Yikes.  But hasn’t that always been the case?

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2 responses to this post.

  1. Posted by Peggy Polenberg on March 13, 2012 at 8:09 am

    Dear H in H,
    Love the polenta from Wild Hive Farm at LICK Market in Hudson. Also great. With some local eggs, milk and cheedar from LICK try a baked souffle. Add 1 cup polenta to 3 cups rapidly boiling salted water, keep whisking, add 8 oz butter and 8 oz cheedar whisk until melted, take off the burner and whisk 2 eggs with a 1/2 cup of milk and whisk in. Pour into a buttered souffle dish and bake at 325 for 1 hour or more ’til golden brown. Let rest.
    Peggy

    Reply

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