ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 Sept. 30–Oct. 6, 2016
Strange Brews on D7
www.EpochTaste.com
Reveling in Nature’s Bounty
Buttermilk Falls Inn, which runs its own farm, is a delicious getaway for gourmands By Annie Wu | Epoch Times Staff
M
ILTON, N.Y.—Tucked in the small town of Milton, just an hour-and-a-half drive from New York City, Buttermilk Falls Inn is a retreat for the weary—and the gourmand. Wanderers will be relieved that after spending hours exploring the greenery surrounding the Hudson River, they’ll be treated to farm-fresh fare, made with produce plucked straight from the grounds of the property. See Buttermilk Falls on D2
(Above) A leisurely breakfast at Buttermilk Falls Inn in Milton, N.Y. (Bottom) Sunrise over the Hudson.
D2
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September 30–October 6, 2016 www.EpochTaste.com A view of the bucolic grounds at Buttermilk Falls Inn in Milton, N.Y.
The inviting patio at Buttermilk Falls Inn.
The property is also home to alpacas and goats, as it also harbors an animal sanctuary.
Reveling in Nature’s Bounty Buttermilk Falls continued from D1 Buttermilk Falls Inn was created by Robert Pollock, a real estate investor who fell in love with the Hudson River Valley region after attending college in the area. He dreamed of one day building a house on top of a waterfall there. After discovering the property— originally a homestead built in 1764—he decided to purchase it and create a bed-andbreakfast for visitors to enjoy the picturesque environs. The property includes 75 acres of rolling hills and meandering paths for guests to casually stroll along. Because the inn houses a maximum of only 54 guests at a time, you’ll feel like you have the sprawling landscape to yourself. Occasionally, a bunny will hop along, or a stray cat will stride onto the patio (the property is also an animal sanctuary), where guests can take in views of the Hudson River. Willow trees dangle their wispy fronds beside the pond, where ducks, swans, and geese thrive. Traveling north, you’ll be greeted by llamas, alpacas, Angora goats, and donkeys, happily grazing. They, too, know that it’s idyllic here. After taking in the natural world, you can unwind with a spa treatment—the therapists use organic fruit, herbs, and spices to pamper you—or relax in the indoor pool, sauna, or steam room.
Pumpkin macarons and assorted sweets are served during afternoon tea.
T R AV E LS
The chicken pot pie, with its creamy filling, is fantastic.
But the best nourishment is served in the inn’s dining room and restaurant. In the mornings, the main inn at Buttermilk serves a menu of breakfast dishes that would top any hotel continental breakfast. On a recent visit, the seasonal menu included a chive oil fried egg—fresh from the hens at the inn’s farm— served with bacon and a mix of zucchini, eggplant, and squash in an ingenious sun-dried tomato-brie sauce. The combination of zesty and cheesy is irresistible. For a sweet breakfast, the ginger-buttermilk waffle wows with its fluffy texture. It’s served with a ginger beer reduction and a tart apple compote made from apples grown in the inn’s apple orchard. For lunch, you can head to Frida’s Bakery, a few blocks away. The bakery, which is operated by the inn, makes all the bread served on the property. Sandwiches are composed with each bread’s texture in mind: A grilled cheese sandwich with melted pepperjack, pineapple, and ham belongs on crispy and chewy sourdough, while the turkey BLT with chipotle mayo and avocado is easy to chomp through, given the softness of the whole wheat bread. Frida’s also serves a fantastic chicken pot pie, with flaky pastry that absorbs the creamy filling. In the afternoon, you can stop by the main inn again for tea, light salads, and sweet treats made at Frida’s. The chocolate chip cookies, oh
The spacious Riverknoll House at Buttermilk Falls Inn.
so gooey, are phenomenal. Dinner at the inn’s restaurant is a celebration of the season. Named Henry’s at the Farm after Pollock’s son, the restaurant draws inspiration from the abundant produce in the inn’s garden and nearby farms. Executive chef Gary Lucato creates different dimensions of flavors within each dish. The Chilled Millstone Farm Red Cherry Soup is a sweet prelude to the meal ahead. The thick soup, mixed with chocolate mint and Meyer lemon zest, is reminiscent of chocolate-cherry ganache. The salads combine unexpected ingredients, like the Henry’s Salad with jackfruit, marionberries, macadamia nuts, goat cheese, lettuce, and fried shallots, served with a papaya vinaigrette that adds extra zing. Entrees bring meat and seafood in harmony with seasonal vegetables, such as the Pan Seared King Salmon, which is paired with a sweet English pea purée, micro-beets, cipollini onions, and vegetable Israeli couscous—chewy and mochi-like. The salmon yields easily, with an audible crunch revealing incredibly juicy meat inside. The Grilled Pork Porterhouse stands upright on the plate, sandwiched by garlic mashed potatoes and topped with sauteed Swiss chard, all savory and comforting. The thick pork steak is seasoned with smoked maple syrup and aged balsamic glaze—a hint of sweet and tart.
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September 30–October 6, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Apple crisp with ice cream at Henry’s at the Farm.
Grilled cheese sandwich with pepper jack cheese, ham, and pineapple on sourdough at Frida’s Bakery.
Pan Seared King Salmon with sweet English pea purée and vegetable couscous at Henry’s at the Farm.
Frida’s Bakery, operated by the inn, is just minutes away. (Top) A turkey BLT sandwich with sweet potato fries, and chicken pot pie.
NEARBY ATTRACTIONS Walkway Over the Hudson The longest elevated pedestrian bridge in the world provides the best views of the Hudson River. Suspended more than 200 feet above the water, the former railroad bridge was recently rebuilt for the public to enjoy. Walkway.org
Guests at dinner at Henry's at the Farm.
Desserts with fruit from the farm are especially alluring. The apple crisp is perfect in every way, with a crystallized sugar texture in the crumble and whole slices of warm apple on top. The ice cream, made in-house, is dense and yogurt-like. At the end of the night, retiring to one of the inn’s eight guesthouses and cottages is perhaps the best way to experience the wilderness while getting the luxury treatment. The Riverknoll House, for example, is furnished just like a real home, with everything you need from a dishwasher to a washing machine. Its airy spaces with high ceilings and huge windows—which face directly into the forest—give the house an elegant look, while patios on the first and second floors offer stunning views of the Hudson. At night, you can watch the river calmly ripple by, with an occasional boat gliding past, while an outdoor symphony of birds and insects lulls you to sleep. When it’s pitch black outside, the sky is illuminated with stars. Watching the sunrise is just as captivating. The sky transforms with vibrant hues of orange, pink, and yellow, as a mist slowly falls over the water. As birds chirp their morning calls, it becomes clear: Pristine nature is precious. For more information, see ButtermilkFallsInn.com
The Village TeaRoom A quaint, rustic cafe located in the nearby town of New Paltz, The Village TeaRoom has been serving good tea, small bites, and delectable pastries for over a decade. Get a teapot, and you’ll get a small sandglass that will time how long your tea should steep for. The Ploughman’s Lunch consists of a scrumptious meat pie filled with ground lamb and vegetables, alongside cheeses, bread, fruit, cornichons, and two piquant condiments—stone ground mustard and a sharp peach chutney ($16). Don’t forget to check out the pastry counter serving sweet treats like the Honey Bee Cake, an orange chiffon cake with layers of butter and local honey inside, topped with apricot preserves ($6). TheVillageTeaRoom.com Twin Star Orchards This cidery, which recently opened a tasting room in New Paltz selling local goods, allows people to pick apples from its orchards, and serves wood-fired pizzas on the weekends from an open-air pavilion overlooking a pond. Its signature Half Sour is light, crisp, and barely sweet, with honey flavors reminiscent of mead. TwinStarOrchards.com
Walking the forest trail on the inn’s property.
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September 30–October 6, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
ROSH HASHANAH MENU AT PADOCA BAKERY
stuff to eat and drink around nyc
In anticipation of the Jewish holiday of Rosh Hashanah, Padoca Bakery is serving, for a limited time, a menu of holiday classics like chocolate babka, round challah bread, and honey cake. Year-round Padoca serves Brazilian-inspired treats, like its signature Romeo and Juliet babka, with guava and cheese. Items are available in-store and for preorder. Through Wednesday, Oct. 12 Padoca Bakery 359 E. 68th St. (between Second & First avenues) PadocaBakery.com
BID AGAINST HUNGER
SAMIRA BOUAOU/EPOCH TIMES COURTESY OF PADOCA BAKERY
Over 70 of the city’s most popular restaurants and eateries will host a grand tasting event to benefit City Harvest, the food rescue organization. They include ‘21’ Club, Gramercy Tavern, Dos Caminos, Llama Inn, Le Bernardin, Emmy Squared, and Dinosaur Bar-B-Que. Desserts will be prepared by chefs from Betony, OddFellows Ice Cream Co., and Roni-Sue’s Chocolates, among others. $400 to $1,500 per person (packages also available). Thursday, Oct. 6 6 p.m.–10 p.m. Pier 36 299 South St. (at Clinton Street) CityHarvest.org
Tacos served by top New York chefs at last year’s Tacos & Tequila event.
THE BIG CHOCOLATE SHOW
Padoca Bakery’s babka. COURTESY OF PADOCA BAKERY
Chocolatiers, artisans, chefs, mixologists, pastry chefs, and cocoa producers from Europe, North America, and South America will showcase chocolate creations for attendees to sample all weekend. On Saturday, join classes to learn how to pair chocolate with wine, how to evaluate chocolates like a professional, and more; on Sunday, watch chocolate-making demonstrations. $45 per person. Saturday, Oct. 8 & Sunday, Oct. 9 The Terminal Stores 269 Eleventh Ave. (between 27th & 28th streets) TheBigChocolateShow.com
NEW YORK WINE AND FOOD FESTIVAL The massive food and drink festival, featuring New York’s most beloved chefs, returns for more tastings, cooking classes, intimate dinners, and epic parties. You can choose to attend a late-night party with Koreatown classic dishes, sit down for a dinner with chef Alex Stupak, or join a burger bash, where star chefs will compete to create the ultimate burger to impress celebrity judges. Thursday, Oct. 13–Sunday, Oct. 16 NYCwff.org
Padoca Bakery’s honey cakes.
COURTESY OF BOBA GUYS
HAUTE PRIVATE EVENTS
Bubble teas by Boba Guys. COURTESY OF JAE NYC
There are private events in Manhattan, and then there are private events at Cava Nerai. Head downstairs to our new romantic stone wine cellar— born from the idea to provide you with the finest setting possible for private events. Whether you’re having a business meeting with partners, entertaining those special clients, or throwing the perfect baby shower, Cava Nerai has the customizable space you need—and an excellent wine selection sure to make the occasion memorable.
55 E 55th St. New York, NY 10022 Nerai.NYC
212.759.5554
Twinkie-like cake by Jae NYC.
DESSERT GOALS In celebration of all things sweet, Dessert Goals will bring together some of the city’s most popular sweets shops. More than 20 vendors, including Wowfulls (Hong Kong egg waffles with ice cream), Boba Guys (bubble tea), Mochidoki (ice creamfilled mochi), and Mini Melanie (dessert truffles) will serve their signature treats. Attendees can also take workshops, watch dessert-making demos, and grab free goodies at a candy shop. $15 per person. Sunday, Oct. 23 Noon–6 p.m. 64 Dobbin St., Brooklyn (between Wythe & Nassau avenues) DessertGoals.com
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September 30–October 6, 2016 www.EpochTaste.com TODD COLEMAN
SUNDAY ROAST AT THE SHAKESPEARE The British gastropub is bringing a treasured tradition to New York: the Sunday roast. The meal consists of roasted meat (beef, chicken, pork, or a vegetarian main), vegetables, roasted potatoes, Yorkshire pudding, and traditional English sauces. A side of broccoli, carrots, cauliflower with cream sauce, and potatoes—crisped just so on one side— round out the hearty platter. $19 per person.
FALL COCKTAILS ANALOGUE The West Village cocktail bar Analogue is serving a new menu of fallspiced cocktails, such as rye-based Crane’s Fiction, with a housemade pumpkin cordial, cinnamon syrup, whole egg, and Benedictine; Chip Off the Old Block, with Bourbon, Calvados apple brandy, Cynar liqueur, Luxardo apricot liqueur, lemon juice, and an apple chip; and Dorian Gray, with Scotch, dry vermouth, pear liqueur, rosemary maple syrup, lemon, bitters, and freshly grated nutmeg.
The Shakespeare 24 E. 39th St. (between Madison Avenue & Park Avenue South) TheShakespeareNYC.com
Analogue 19 W. Eighth St. (between Fifth Avenue & Macdougal Street) AnalogueNYC.com
Ganso Yaki’s spare ribs. TODD COLEMAN
ITALIAN GOODS COUNTER AT LARINA
@RATEDRUWAN
LaRina, an Italian restaurant in Fort Greene, Brooklyn, has launched a retail counter to offer chef Silvia Barban’s homemade pastas. Varieties include squid ink bucatini, buckwheat conchiglie, black pepper ravioloni filled with mascarpone; and chickpea flour tagliatelle. The counter will also sell about 30 specialty products from Italy, such as extravirgin olive oil, aged balsamic vinegars, and cherry tomatoes from Corbara. LaRina Pastificio e Vino 387 Myrtle Ave., Brooklyn (between Clermont & Vanderbilt avenues) LaRinaBk.com
Tomato nori pasta.
The Outcider cocktail with apple cider, tequila, lime juice, agave, and triple sec.
MICHAEL TULIPAN
NEW MENU AT GANSO YAKI Japanese-American chef Rick Horiike, the new executive chef at Ganso Yaki, brings a new dinner menu of Japanese comfort food and Western-Japanese dishes that developed in Japan after World War II. The options include Wafu Stroganoff, with linguini, miso-braised beef, and karashi mustard; Ebi Chili, panko-crusted tiger shrimp served with a chili-garlic dipping sauce; and Roast Chicken marinated in sake and shio koji (fermented rice malt mixed with sea salt). Ganso Yaki 515 Atlantic Ave., Brooklyn (at Third Avenue) GansoNYC.com
LaRina’s retail counter.
GREEN FIG AND SOCIAL DRINK & FOOD Israeli restaurant Green Fig has debuted the Drunken Pumpkin, with spiced rum, pumpkin spice Kahlua, and vanilla extract, shaken. Next door to the restaurant, the rooftop bar Social Drink & Food is serving the Outcider, a take on a margarita with apple cider, tequila, lime juice, agave, and triple sec, topped with a cinnamon stick and a lime wheel. Green Fig Social Drink & Food 570 Tenth Ave. (between 41st & 42nd streets) GreenFigNYC.com SocialDrinkAndFood.com
夏のメニュー
SPECIAL MENU AT HAKKASAN
SUMMER PLATES AT DONGURI
To celebrate its first opening in London 15 years ago, the modern Chinese restaurant Hakkasan is launching an “Only At” menu at each of its eleven locations around the world, featuring ingredients and flavors unique to each region. At its New York location, the restaurant is serving crispy pork belly with mustard; chilled Alaskan king crab with fresh fruit in a fish and lemon sauce; and stir-fry dover sole with yellow oyster mushrooms; in addition to special desserts and cocktails.
A sampling of our summer menu
Sweet Corn Tempura
Hakkasan 311 W. 43rd St. (between Eighth & Ninth avenues) Hakkasan.com
Grilled Black Cod Marinated with White Miso Traditional Clear Soup Mochidoki Ice Cream Matcha Green Tea, Salted Caramel, Passion Fruit
CELEBRATORY MENUS AT PORTER HOUSE To celebrate its 10th anniversary, the Columbus Circle steakhouse is offering special dishes reflecting its history. During the week of Oct. 3, the restaurant will serve unique porterhouse dishes, like Colorado Lamb Porterhouse and Monkfish-Pancetta Porterhouse. The week of Oct. 10 will feature grilled meat and seafood platters, while the week of Oct. 17 will feature large-format roasts (standing rib, crown roast of heritage pork, saddle of lamb) carved tableside. For the final week of October, Porter House will serve dishes with rich ingredients like white truffles, caviar, foie gras, and wagyu beef. Through Oct. 31 Porter House 10 Columbus Circle (between 58th & 60th streets) PorterHouseNYC.com COURTESY OF PORTER HOUSE
Donguri Located on the Upper East Side, the 22-seat intimate Japanese restaurant Donguri offers an extensive menu with items from land and sea. Chef Yamasaki's Omakase (tasting menu) is a must-try.
Chef Yamasaki
RESERVATIONS (212) 737-5656
Steak at Porter House.
309 E.83rd Street, New York, NY. (Btw 1st and 2nd Ave) Compiled by Annie Wu/Epoch Times Staff
Chef’s Tasting Kaiseki Menu Always Available, $150
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September 30–October 6, 2016 www.EpochTaste.com TODD COLEMAN VIA AP
Mexican Comfort Food Tortilla Chicken Soup By Katie Workman
Don’t be timid with the garnishes—they really pull the soup together.
handfuls, and use those instead. The garnishes are what make this soup so special. Do not be timid with the offerings: An assortment of shredded cheese, diced avocado, fresh cilantro, salsa, and lime wedges will turn a comforting soup into a feast. You can make the soup ahead—stopping after adding the chicken—and keep it refrigerated for up to four days. Reheat, adding the lime juice when you are ready to serve (and, of course, don’t fry the tortillas or prep the toppings until just before serving).
I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup. This Mexican version in particular speaks to me—it’s scented with chilies and spices like cumin and coriander, and riddled with slightly softened tortilla chips. In Mexico, whole chilies may be used, often toasted and then crumbled into the soup. I rely on dried chili powder—pure ancho if you can find it—but in this recipe, regular blended chili powder also works just fine. Cooking the chicken breasts in the broth enriches both the broth and the chicken, but if you are in a rush, go ahead and use about 3 cups of shredded cooked chicken, maybe from a rotisserie chicken. Need one more shortcut? Skip the frying of the tortillas; grab a bag of tortilla chips, lightly crush a few
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” From The Associated Press
RECIPE DIRECTIONS
MEXICAN TORTILLA CHICKEN SOUP Prep & Cooking Time: 45 minutes Servings: 4–6 For the Soup • 2 tablespoons extra-virgin olive oil • 2 medium-size onions, chopped • 2 cloves garlic, minced • 1 1/2 teaspoons ground cumin • 1 teaspoon ground coriander • 1 teaspoon pure ancho chili powder • 1 can (14.5 ounces) crushed tomatoes • 6 cups chicken broth, preferably low-sodium • Kosher or coarse salt and freshly ground black pepper, to taste • 3 skinless, boneless chicken breasts (about 1 1/2 pounds) • Canola or vegetable oil, for pan-frying • 6 corn tortillas, halved and cut crosswise into thin strips • Juice of 1 lime
Authentic Japanese GMO FREE
When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.
Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu • Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque
Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat. Meanwhile, pour the oil to a depth of 1 inch into a mediumsize skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate, and sprinkle lightly with salt while they are still hot. Shred the slightly cooled chicken, and stir it and the lime juice into the soup. Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa, and lime wedges. Recipe by Katie Workman
RECIPE
Until I was 16, my family’s oven was just used as a place to keep big cutting boards and exiled frying pans. My Indian parents were of a place and time where no one had ovens at home. All breads were flatbreads, like chapattis, which were hand-rolled and cooked on the stove, and all cakes, if any, were either baked with the help of the village bakery or purchased. Even now, ovens are rare across the whole of India because there’s never been much of a culture around baking, so baked goods are precious treats and baker’s skills are revered. Having not grown up with baking, the first cake I made felt like real magic. Creating a goo out of eggs, butter, sugar, and flour and watching it rise into something magnificent was very special to me and the total opposite of the way we cooked Indian food, by tasting, balancing, and adjusting along the way. Over time, classics became mingled with Indian spices and ingredients like cardamom, cinnamon, and dates—as in this cake. The dates add a lot of moisture, density, and a caramel flavor to the sponge and the spices add sweetness and exoticism. Strictly speaking, the coffee butter icing is unnecessary—a dusting of icing sugar would do—but it gives the cake a special, celebratory feel, which is partly what baking is really all about.
DATE AND CARDAMOM CAKE WITH COFFEE FROSTING Prep & Cooking Time: 1 hour, 15 minutes (30 minutes active) Servings: 10 Soft dates are best for this cake as they’ll add to the moisture.
For the Cake • 1 stick butter, softened, plus extra for greasing • 1 1/4 cups dates, pitted • 3/4 cup sugar • 2 large eggs • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons ground cardamom • 1 teaspoon ground cinnamon • 2 teaspoons baking powder • A pinch of salt For the Frosting • 6 tablespoons butter, softened • 1 1/4 cups powder sugar • 1 teaspoon instant coffee granules • 1 tablespoon boiling water
DIRECTIONS
Meera Sodha is an Indian foods expert and author of “Made in India: Recipes from an Indian family kitchen.”
Butter a 9-by-5-inch loaf tin and line with parchment paper. Heat the oven to 350 F.
From The Associated Press MEERA SODHA VIA AP
Juicy Lamb Chops
Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and lower the heat to medium-low. Simmer uncovered (don’t let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes.
Indian Spices Add Variation to Date Cake By Meera Sodha
(Sauté meals cooked at the table)
Momokawa
For Garnishing • 1 or 2 avocados, peeled and diced • 1 cup shredded Monterey Jack cheese • 1/2 cup coarsely chopped fresh cilantro leaves • Salsa or pico de gallo • 1 lime, cut into wedges
Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and sauté until tender and golden, about 5 minutes. Stir in the cumin, coriander, and chili powder and cook until fragrant, about 1 minute.
Chop the dates and place them in a saucepan. Add 1 cup of water to the pan and bring to the boil over a low heat, stirring occasionally. When the dates disintegrate into a soft, paste, take off the heat and set aside. In a mixing bowl, add the butter and sugar, cream together, then add the eggs, mixing in one by one. Fold in the flour, baking powder, salt, and spices, and when folded, add the date mixture and mix well. Pour the batter into the loaf tin and place in the center of the oven for 45 minutes, or until a skewer comes out clean. Leave the cake in the tin to cool before removing.
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
To make the frosting, mix the coffee granules with a tablespoon of boiling water (no more or you’ll have wet frosting) until the granules dissolve. Add the butter and sugar, and whisk until soft and creamy. When the cake has cooled, remove from the tin and smooth the frosting over the top. Recipe by Meera Sodha
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September 30–October 6, 2016 www.EpochTaste.com
STRANGE BREWS
ALL PHOTOS BY CHARLES KRUPA/AP
Making Beer With Boston River Water By Philip Marcelo
B
OSTON—Who wants to drink that dirty water? Some of New England’s leading breweries will compete Oct. 1 to see who can turn the questionable water of Boston’s Charles River into the tastiest suds. Six area breweries have signed on for the first ever “Brew the Charles” challenge, a highlight of HUBweek, a weeklong Boston-area festival celebrating innovation in art, science, and technology. Nadav Efraty, CEO of Desalitech, a Massachusetts water treatment company that’s sponsoring the competition, hopes it helps to highlight the importance of water conservation and water-saving technologies. “We’re having fun here, but at the end of the day, we want to educate the public and decision-makers,” he said. “We’re all efficient with our energy because we know it has environmental and financial costs. We need to think exactly the same way about water.” The river, which winds through 23 Massachusetts communities before ending in Boston Harbor, has come a long way since it gained notoriety in “Dirty Water,” the Standells’ 1960s hit and one of Boston’s adopted theme songs. Upgrades to wastewater treatment plants over the decades since, now prevent raw sewage from being dumped directly into the river, and environmental regulators have cracked down on improper sewer connections. The U.S. Environmental Protection Agency gave the Charles a B+ for meeting water qual-
A glass of Samuel Adams Boston Beer Co.’s 80 Miles of Helles beer and a glass of Castle Island Brewing Co.’s Chuck dry hopped cream ale by the Charles River.
Six area breweries have signed on for the first ever ‘Brew the Charles’ challenge. ity standards for almost all boating and some swimming in its most recent annual report card. There’s even a movement to build a permanent swimming facility in the river. A portion of the proceeds from “Brew the Charles” will go toward that effort. Desalitech pulled about 4,000 gallons of water from the river and treated it in one of its reverse osmosis systems. The water arrived last month at Boston Beer Co. (the makers of Samuel Adams), Cape Ann Brewing Co., Castle Island Brewing Co., Harpoon Brewery, Idle Hands Craft Ales, and Ipswich Ale Brewery. Jennifer Glanville, the brewer at Sam Adams, said it is brewing a German “helles” lager that she believes will “showcase” the water’s unique character. They’re calling it “80 Miles of Helles,” after the 80-mile length of the Charles River. Adam Romanow, founder of Castle Island Brewing, said his team went with a dry hopped cream ale in hopes that it will also “let the water shine through.” The Norwood, Massachusetts, brewery is calling their concoction “Chuck.” “With this style, there’s not much to hide behind,” Romanow explained. “It’s a traditionally lighter, lower-alcohol, classic American style that has been around for eons but generally gets a bad rep despite being absolutely amazing—kind of like the Charles itself.” Alexandra Ash, a spokeswoman for the Charles River Watershed Association, which has worked for decades to improve the river’s health, applauded the spirit of the competition but cautioned that it’s still not always safe to swim in the Charles, let alone drink from it untreated.
A pitcher of 80 Miles of Helles beer, which is made using water from Boston’s Charles River.
The association this month found high levels of cyanobacteria, a blue-green algae that can irritate the ears, nose, and throat, and sicken those who drink or swim in it. “We still have a bit more work to do until that’s a possibility,” Ash said of drinking the river water. “But what’s cool about this competition is that it shows off another great aspect of greater Boston—our local water innovation and expertise.” Brewers at Sam Adams and Castle Island Brewing report the Desalitech-treated water was high quality. They used it as they would have any other water source—no additional steps or special treatments needed. “We’ve had tons of people ask us if it’s safe to drink, if it will make them glow, and so on,” Romanow said. “But I enjoyed one and I’m not glowing. So I think it’s safe to say that not only can you drink this beer, but you’re going to want to.”
Cans of Chuck cream ale in a cooler at the brewery in Norwood, Mass.
From The Associated Press
AP PHOTO/MATTHEW MEAD
What Your Chop or Steak Really Needs Is an Easy, Warm Salad By Sara Moulton This recipe is a template for topping sautéed steaks or chops of most any kind with a wilted salad, a splendid dish for an early fall dinner. Mostly, I’m taking my cues here from the Italians. In Florence, they like to pep up their grilled steaks with a drizzle of olive oil and a spritz of lemon, which cuts through the meat’s fattiness. Then there’s veal Milanese, a breaded chop with a salad on top. But the latter dish doesn’t marry the salad dressing to the chops, as I do here, and my chop isn’t breaded. Also, Caesar dressing is rooted in Mexico, not Italy. All of which is to say, I guess my inspirations were pretty diverse. How to marry the meat to the salad? By taking advantage of the concentrated bits of reduced meat juices at the bottom of the pan, as well as the juices from the resting chops after they have been cooked. It’s then that the salad’s flavors—anchovies, garlic, and shallots—are added AP PHOTO/MATTHEW MEAD
to the skillet, followed by chicken broth, lemon juice, and olive oil. As noted, these are basically the ingredients for a Caesar dressing with a little chicken broth added. (The broth amps up the meat flavor while cutting down on the need for more olive oil.) If the very thought of anchovies sends you screaming for the exit, steel yourself and add them to the recipe as called for. Try it that way just once. You assume that the little devils are going to overwhelm the dish, adding nothing but fishiness. Not true. In this context, the anchovies are surprisingly modest; they provide salt and depth of flavor, but no obvious fishiness. As for the greens, feel free to experiment. If you prefer them to be more crispy and less wilted, don’t add them to the pan; just toss them with the warm dressing. Finally, I have called for lamb shoulder chops because they’re more affordable than rib or loin chops. They’re every bit as tasty as the pricier chops, even if they’re also marginally chewier. Of course, if you feel like splurging, reach for the more expensive cuts. And know that this recipe works just as well with steak, pork chops, and chicken on the bone as it does with lamb chops. Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.” From The Associated Press
The Sou ffle Fell In the recipe for the article “Lemon Bar Fans, You Know Who You Are,” printed on Sept. 23, the type of sugar listed in the directions for making the crust was incorrect. The recipe calls for granulated sugar. Epoch Times regrets the error.
RECIPE LAMB CHOPS WITH WARM CAESAR SALAD Prep & Cooking Time: 35 minutes (15 minutes active) Servings: 4 • 3 tablespoons extra-virgin olive oil, divided • Four 1/2-inch-thick lamb shoulder or round bone chops • Kosher salt and ground black pepper • 4 anchovy fillets, chopped • 2 tablespoons minced shallots • 1 teaspoon minced garlic • 1/4 cup low-sodium chicken broth • 2 tablespoons lemon juice • 4 cups chopped escarole, dandelion greens (tough stems removed) or romaine • 1 ounce shaved Parmesan cheese
tablespoon of the oil. Reduce the heat to medium and add two of the lamb chops, sprinkled with salt and pepper. Cook until lightly browned on both sides, 5 to 6 minutes total for medium-rare. Transfer to a plate and cover loosely with foil. Repeat with the remaining two chops in the oil remaining in the pan. Return the skillet to the heat and reduce to medium-low. Add 1 tablespoon of the remaining oil, the anchovies, shallots, and garlic, then cook, stirring, for 1 1/2 minutes. Add the broth and lemon juice and cook, scraping up the brown bits on the bottom, for 1 minute. Add the remaining 1 tablespoon of oil, the greens, and a hefty pinch each of salt and pepper. Cook, stirring until the greens are slightly wilted, about 2 minutes. Add the juices from the resting lamb and remove from the heat.
DIRECTIONS
To serve, transfer the chops to each of four plates and top each chop with a quarter of the dressed wilted greens and the cheese.
In a large skillet over medium-high, heat 1
Recipe by Sara Moulton
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AP PHOTO/MARY ESCH MICHELLE LOCKE VIA AP AP PHOTO/MARY ESCH
Why Visitors Love Scotland’s Misty Isle of Skye
Fall foliage surrounds the Heublein Fall foliage surrounds the Heublein Tower on Talcott Mountain in Tower on Talcott Mountain in Simsbury, Conn. Simsbury, Conn.
Fall colors are reflected on the surface of Indian Lake in the Fall colors are reflected on the surface of Indian Lake in the Adirondacks in upstate New York. Adirondacks in upstate New York. AP PHOTO/JIM COLE, FILE AP PHOTO/JIM COLE, FILE
The rocky southern coastline of the Isle of Skye, where Bonnie Prince Charlie is said to have found shelter in a cave during his flight from government troops in 1746.
By Michelle Locke
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‘Leaf’ the Beaten Path for Stunning Foliage and Enviable Selfies
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New Hampshire New Hampshire Don’t want to limit your leaf-peeping to a single Don’t want to limit your leaf-peeping to a single state, or, for that matter, country? Head to Milan state, or, for that matter, country? Head to Milan State Park, where a fire tower offers simultaState Park, where a fire tower offers simulta-
Allt Dearg, a holiday cottage in a solitary location at the foot of the Black Cuillin ridge. MICHELLE LOCKE VIA AP
neous views of the mountain ranges of New neous views of the mountain ranges of New Hampshire, Maine, Vermont, and Canada. Hampshire, Maine, Vermont, and Canada. Brilliant leaves in the foreground contrast Brilliant leaves in the foreground contrast beautifully with fog that settles in the valbeautifully with fog that settles in the valleys and the mountains in the distance. The leys and the mountains in the distance. The recently renovated park, about 125 miles north recently renovated park, about 125 miles north of the state capital of Concord, includes a hilltop of the state capital of Concord, includes a hilltop campground with a half-dozen campsites and campground with a half-dozen campsites and four furnished yurts available to rent through four furnished yurts available to rent through Oct. 24. Oct. 24. Oh, and pronounced notrestaumihCrispy Croftit’s Egg at The ThreeMY’-lin, Chimneys Oh, and it’s pronounced MY’-lin, not mihrant, located on the Isle of Skye. The island has LAHN’. LAHN’. a vibrant food and drink scene. —Holly Ramer —Holly Ramer New On York the drinks side, Skye has one whisky disNew York In the southern Adirondacks, the Sacantillery, Talisker in Carbost. And it’sstony the home of In the southern Adirondacks, the stony Sacandaga River and a seriesDrambuie, of forest-rimmed lakes another Scots libation, now made in daga River and a series of forest-rimmed lakes reflect blazing orange and yellow leaves along Glasgow but first developed and served at Skye’s reflect blazing orange and yellow leaves along a Broadford 50-mile stretch Hotel in of the Route 1870s. 30 from The Northville liqueur, a a 50-mile stretch of Route 30 from Northville to Indian Lake,scotch, wherespices, the Great Adirondack blend of aged heather honey, to Indian Lake, where the Great Adirondack Moose Festival is slated Sept.on 24–25. and herbs, is said to befor based a recipe of Moose Festival is slated for Sept. 24–25. There areprince long stretches unbroken wilderthe bonny himself,ofwho gave islanders There are long stretches of unbroken wilderness between theprivate hamletselixir of Wells, Speculator, the secret to his in gratitude for ness between the hamlets of Wells, Speculator, and theirIndian help. Lake, with hiking trails leading to and Indian Lake, with hiking trails leading to secluded ponds, waterfalls, and small mounsecluded ponds, waterfalls, and small mountains with big views. IF YOU GO... tains with big views. GettingEsch There and Getting Around: A bridge —Mary —Mary Esch connects Skye to the mainland, so the easiest way to get to, and around, Skye is by car, either Rhode Island Rhode Island For anown urban there are your orleaf-peeping on booked experience, tours. Some island For an urban leaf-peeping experience, there are few places more picturesque historic roads are single-track with than places whereBenyou few places more picturesque than historic Benefit in Providence, can Street pull over to let othersRhode pass. Island. Hunefit Street in Providence, Rhode Island. Hundred-year-old elmshotels, and other trees proLodging: B&B’s, and mature self-catering cotdred-year-old elms and other mature trees provide canopyfill ofup spectacular colorhigh overseason brick tages.aRooms quickly during vide a canopy of spectacular color over brick sidewalks. (spring and summer), so book ahead. sidewalks. The mile-long street runs pastlargest a collection Portree and Boat Trips: Skye’s town, The mile-long street runs past a collection of Colonial, and Greek Revival-style Portree, has Federal, a supermarket and other shops. It of Colonial, Federal, and Greek Revival-style homes, several historic churches, includalso hasand a visitor center (Bayfield House, Bayhomes, and several historic churches, including First Baptist Church in Situfieldthe Road) with information onAmerica. walks, attracing the First Baptist Church in America. Situated tions,midway and boat uptrips. the steep YouCollege can even Hill, arrange it offers a ated midway up the steep College Hill, it offers occasional of theofmore modern boat tour toglimpses the coastline Elgol, on the downsouthoccasional glimpses of the more modern downtown, the Island Statehouse, the rivern end ofRhode the island, home to a caveand where the town, the Rhode Island Statehouse, and the rivers below. Above it is the mainNo campus Brown prince is said to have hidden. tellingof whether ers below. Above it is the main campus of Brown University, another lovely spot for fallgone. color. you’ll feel the presence of Highlanders But University, another lovely spot for fall color. —Michelle R.out Smith keep an eye for men in red coats. —Michelle R. Smith Vermont From The Associated Press Vermont The top of Owls Head Mountain, reached by a The top of Owls Head Mountain, reached by a short hiking trail in the Groton State Forest off short hiking trail in the Groton State Forest off state Route 232, offers consistently world-class state Route 232, offers consistently world-class foliage displays. foliage displays. With an elevation of 1,958 feet, the view from With an elevation of 1,958 feet, the view from the rock face near the peak includes spectacthe rock face near the peak includes spectacular views of Lake Groton, Kettle Pond, Peaular views of Lake Groton, Kettle Pond, Peacham Bog, and an unbroken expanse of forest cham Bog, and an unbroken expanse of forest that in late September and early October glows that in late September and earlyAOctober womanglows red, orange, and yellow. red, orange, and yellow. walks past While the more adventurous can make a While the more adventurous can commake a a cairn 1.5-mile hike that’s rated as easy to modermemorating 1.5-mile hike that’s rated as easy to moderate, it’s also possible to drive to a parking area ate, it’s also possible to drive tothe a parking area near the top for a short walk—ideal for an outHighlanders near the top for a short walk—ideal for an outing with kids. who died ing with kids. —Wilson Ring in the Battle —Wilson Ring of Culloden From The Associated Press in 1746. From The Associated Press MICHELLE LOCKE VIA AP
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ORTREE, Scotland—Bonnie Prince Charlie saw Scotland’s isle of Skye on the run. He was fleeing government troops after his Highland rebellion ended disastrously at the 18th-century Battle of Culloden. My visit was hurried, too, although due to nothing more exciting than a tight schedule— no redcoats on my tail. Luckily, even a short stay is long enough to glimpse of why the misty isle of Skye is one of Scotland’s most popular tourist attractions. Here are a few reasons. A foggy fall day in Milan Hill State Park, N.H. A foggy fall day in Milan Hill State Park, N.H. Dream Scenes Rain or shine, most likely both in the same day, Skye is a stunner, from the stark grandeur of the Black Cuillin, the jagged mountain range looming over the island, to the cheerfully pastel houses of Portree harbor. You can take in the views by driving Skye’s winding roads, get out for a shoreline amble, or, if you’ve got the skills, go mountaineering. Guides can be hired for more challenging itineraries. Recommended spots include the Trotternish ridge, known for rock formations like the Old Man of Storr and the Quiraing pinnacles. Also a must-see: the Fairy Pools, a series of crystal heflowing Northeast’s fall dazzles locals clear and pools onfoliage the River Brittle. he Northeast’s fall foliage dazzles locals and draws millions of tourists, but many and draws millions of tourists, but many flock to the same tired vantage points. Highland History flock to the same tired vantage points. Those to venture offTV theseries beaten“Outpath Are youwilling a fan of the Starz Those willing to venture off the beaten path will lander”? be rewarded You should with already stunning be familiar and comparwith will be rewarded with stunning and comparatively uncrowded autumnthe vistas—and the beauty of the Highlands, setting forsome that atively uncrowded autumn vistas—and some enviable selfies.drama. time-traveling enviable selfies. Here’s your guidegotten to theinto bestPrince corners of New The series hasn’t Charles’s Here’s your guide to the best corners of New England and upstate New York flight yet; Season 2 ended justfor asleaf-peeping. the Battle of England and upstate New York for leaf-peeping. Culloden started. The show’s been renewed for Connecticut two more seasons, but we don’t know a lot of Connecticut The Heublein Tower in Simsbury, details on what’s coming. In realConnecticut, life, Prince The Heublein Tower in Simsbury, Connecticut, sits at theEdward top of Talcott Park. Charles Stuart,Mountain who wasState the grandsits at the top of Talcott Mountain State Park. The towerJames was built in 1914 by liquor son of165-foot the deposed II and was trying to The 165-foot tower was built in 1914 by liquor magnate Heublein as afor summer home win backGilbert the British throne the Stuarts, magnate Gilbert Heublein as a summer home and that on atroops clear day was offers aidedspectacular in escapingviews government by and offers spectacular views that on a clear day extend north to the Berkshires in brave Massachuseveral Highlanders, including the Flora extend north to the Berkshires in Massachusetts and south to Long Island Sound. MacDonald, who got him to Skye dressed as setts and south to Long Island Sound. Getting her maid.to the tower involves a relatively easy Getting to the tower involves a relatively easy 1 If 1/4-mile hike upinto a foliage-filled trail you are headed the Highlands by that way 1 1/4-mile hike up a foliage-filled trail that winds up theyou’re mountain, of overof Inverness, close with to theplenty Culloden Batwinds up the mountain, with plenty of overlooks theVisitor Farmington Valley. tlefieldofand Center,River which does There’s a good looks of the Farmington River Valley. There’s also nearby pumpkin patch visitors can job ofa explaining the rise and where fall of the doomed also a nearby pumpkin patch where visitors can enjoy hayrides and pumpkin picking. campaign. enjoy hayrides and pumpkin picking. —Pat YouEaton-Robb can’t go far in Scotland without finding —Pat Eaton-Robb a castle, and Skye’s Dunvegan Castle is billed Maine as the oldest continuously inhabited castle in Maine Nestled inhome tiny Turner the foothills of Maine, Scotland, to thein chiefs of Clan MacLeod Nestled in tiny Turner in the foothills of Maine, Ricker Orchards combines two of New for eightHill centuries. Open daily, 10 a.m.–5:30 Ricker Hill Orchards combines two of New England’s beloved15, autumn activities: p.m. Marchmost 25–October admission to casEngland’s most beloved autumn activities: picking your own apples tle and gardens about $16. and admiring the picking your own apples and admiring the turning leaves. The orchard’s hillside For more island history visit the Skye “u-pick” Museum turning leaves. The orchard’s hillside “u-pick” area offers a stunning view of Maine’s western of Island Life in Kilmuir, which features a recarea offers a stunning view of Maine’s western lakes and views of9:30 folireation ofmountains a Highlandregion, village.with Open daily, lakes and mountains region, with views of foliage stretching all the way to New Hampshire. a.m.–5 p.m. Easter–late September, admission age stretching all the way to New Hampshire. The ninth-generation orchard also offers fall about $3.25. The ninth-generation orchard also offers fall staples such as cider and cider doughnuts along staples such as cider and cider doughnuts along with itsand apples and views. It’s about an hour’s Dining Drams with its apples and views. It’s about an hour’s drive of Portland—a rideand with its with own Thinknorth Scottish cuisine begins ends drive north of Portland—a ride with its own superb views of the fall spectacle. broth and haggis? You’re in for a surprise. Skye superb views of the fall spectacle. —Patrick Whittle boasts a variety of dining choices including the —Patrick Whittle Michelin-starred Kinloch Lodge and The Three Massachusetts Chimneys, which lost its Michelin star after a Massachusetts Most people associate Cape Cod with summer, change in chefs in 2015 but continues to put Most people associate Cape Cod with summer, sand, and surf, butIf the peninsula out excellent food. you’re there foroffers lunch,some look sand, and surf, but the peninsula offers some postcard-perfect backdrops for foliage. for the Crispy Croft Egg starter, a perfect mix postcard-perfect backdrops for foliage. over the Sagamore ofCross rich, dense egg and crispBridge crust.and take the Cross over the Sagamore Bridge and take the first exit onto rural Route 6A, which winds and first exit onto rural Route 6A, which winds and twists through the scenic and historic town of twists through the scenic and historic town of Sandwich. The Old King’s Highway, as it used Sandwich. The Old King’s Highway, as it used to be known, hugs Cape Cod Bay and is lined to be known, hugs Cape Cod Bay and is lined with ancient stone walls, white picket fences, with ancient stone walls, white picket fences, ponds, and pastures. ponds, and pastures. Two worthwhile stops in Sandwich: Heritage Two worthwhile stops in Sandwich: Heritage Museums and Gardens, where you can meanMuseums and Gardens, where you can meander along paths bordered by stunning flora; der along paths bordered by stunning flora; and the Green Briar Nature Center, next to the and the Green Briar Nature Center, next to the conservation area where Thornton Burgess conservation area where Thornton Burgess dreamed up Peter Rabbit and other characters. dreamed up Peter Rabbit and other characters. —William J. Kole —William J. Kole