26 • JULY 25 - 31, 2013
From the editor In this issue, The River Reporterislaunchinganew once-a-monthsectioncalled FOOD,whichwillappearregularly on the fourth week eachmonth.FOODwillbea celebrationofeverythingwe grow,produce,cook,andeat intheUpperDelawareRiver Region.Wealsoareinterested inexploringwithyouthelocalfarm-to-tableconnection thatisbeginningtoflourish inourregion,bringingeconomic benefit to farmers andhealthyfoodoptionsto consumers.Wealsowantto support any and all of you whowanttolearntoprepare “realfood”fromscratchonce again. Pleasesendusyourthoughts aboutwhatyouwanttotake away from FOOD. Andweinviteyoutoaseat at the table. We want to make FOOD whateveryouwantittobe.
THE RIVER REPORTER
What’s Cookin’ Sullivan County Facebook foodies unite to benefit Sullivan County economy By LINDA DROLLINGER
A
Facebook page that started just three months ago by two friends passionate about food and hoping to make a positive difference in the local economy has exploded into a 1,400+ Facebook group that is growing daily and regularly visiting local dining establishments, both online and in reality. When Jennifer Adamec and Ann Mir first cooked up the idea of getting a bunch of local foodies together for the purpose of sharing information about food preparation and local dining establishments, they did not foresee the phenomenal response that has already resulted from their initial efforts. And, as Adamec and Mir readily admit, the organization continues to evolve as they learn by experience what works and what doesn’t. Mir and Adamec were brought together by a charity event for sick and homeless pets. Longtime Sullivan County residents and business people, Adamec and Mir know only too well the economic and social challenges of life in the county. Realizing that their meeting was fortuitous and recognizing that they shared an appreciation for good food and the hospitality it
engenders, they sought to extend similar opportunity to others. What’s Cookin’ Sullivan County was the tool they used to accomplish that. It’s working. Members are sharing favorite foods and recipes, as well as favorite dining establishments. Diverse food establishments, from farm stands and frozen custard stands to cafes and elegant restaurants, are becoming members and posting their menus, recipes, prices, hours and locations for all to see. Many are also posting the special dietary needs to which they cater: glutenfree, vegetarian, vegan, Kosher, etc. But members are finding more than just good food and the places that serve it. They’re finding each other. Although What’s Cookin’ was not intended to be a matchmaking club (in fact, many of the members are married couples who participate together in events), Adamec and Mir say that a couple of romances among singles have been welcome byproducts of monthly events. Even those not looking for romance will probably find new and enduring friendships. Sometimes Adamec and Mir reach out to new food establishments; sometimes food establishments reach out to Adamec and Mir, inviting the group for a unique dining experience on a pre-arranged date
Angelina’s on The Hill
Pizzeria/Italian Restaurant
A Family-Owned Business Call for hours 252-3891 Custard • Yogurt • Floats • Sundaes Great Food • Great Prices
141 Kirk Road • Narrowsburg, NY
23 Crestwood Road, Lake Huntington, NY
Continued on page 27
CARINI Pizzeria & Restaurant
845-932-5042
Pizza • Pasta • Subs • Salads
Delivery • Dine-In • Carry-Out
845-252-3338
erwy
112 Kirk Road, Peck’s Plaza, Narrowsburg, NY OPEN 7 DAYS
JULY 25 - 31, 2013 • 27
THE RIVER REPORTER
Continued from page 26
with special menus and discount pricing. Usually special dietary needs can be accommodated at these events. Attendance at monthly events has been running between 25 to 35 members and costs around $35 per person, which includes everything from appetizers to coffee, dessert and gratuity. Alcoholic beverages are not included in that price. But there is no charge for the after-dinner party games that have been such a big hit with members. Anybody can join the What’s Cookin’ Sullivan County Facebook page (www. facebook.com/groups/whatscookinsullivancounty). At present, there are only two ground rules for membership: members must behave respectfully toward one another online and in-person (no foul language or inappropriate behavior will be tolerated); members may not voice or print negative reviews of establishments patronized by the group individually or collectively. Adamec and Mir reserve the right to expel anyone who does not conform to those standards. What’s Cookin’ is open to people of all ages. But, because alcoholic beverages are often served at
dining establishments, some events and venues are inappropriate for members under 21 years of age. To compensate for those events that exclude younger members, additional events have been scheduled at family-friendly venues that welcome children and young adults. And at least one event planned for the near future won’t take place at a dining establishment. Says Adamec, “People in Sullivan County, especially those with children, don’t have a lot of money to spend. A picnic seems like a good way for people to share companionship, food, recipes, games and fun without shelling out a
small fortune.” Adamec and Mir are much more than just administrators of a Facebook page; they’re self-appointed designated drivers for monthly events. At their own expense, they make and/or
BRICK OVEN PIZZA & PASTA
LORDS VALLEY SHOPPING PLAZA 641 ROUTE 739 LORDS VALLEY, PA 18428
570-257-0444
nu Eq u i
supply custom placemats, door prizes, favors and party game supplies for those same events. When asked what has been the most satisfying aspect of their venture, they answered in unison, “the people.”
nk Volunteer Fire Company
Sunday, July 28 • 12 noon Music • Rain or Shine Take Outs Available
Clams, Shrimp, Hot Dogs, Fries & Beer
Carini Ristoranti
Chicken BBQ
What’s Cookin’
28 • JULY 25 - 31, 2013
THE RIVER REPORTER
Yeoman’s Kitchen Local and Organic
Food bites
845.858.8777
Big Kev’s BBQ, on the move BETHEL, NY — Big Kev’s BBQ in Bethel has moved, an event celebrated with a ribbon cutting last Friday. The move wasn’t far—just across the street from their former location—and it was quick and easy. You see, Big Kev’s BBQ— a smoker and a Tiny House—is on wheels. The new location is on corner of Rte. 17B and Royce Road near the Bethel flea market. Owners Kevin and Donovan Mohahan opened their business four summers ago, naming it after their father, a chef who worked for 30 years in the Catskills. Their barbeque style is western—somewhere between Kansas City and Texas style, according to Donovan, who attended culinary school at the Art Institute of Colorado in Denver. Everything’s homemade, from the sauce, which comes in sweet, original or hot, and
A comfortable place to gather and greet to meet and eat, to live and learn, to see and share...You are welcome to join us for an enjoyable social dining experience. Unique Pizza • Traditional Pizza Coffee • Juicing Subs • Parms
plus so much more
County Rt 31 & High Road, Glen Spey NY
Photo caption TBA
Contributed photo
the side dishes are homemade, too. Big Kev’s is open Wednesdays through Sundays from 11 a.m. until the sell out, which apparently happens often, so the brother recommend that you call ahead before your come. The phone number is 845/798-7395.
CUSTOM CAKES, CUPCAKES, Cake Poppers, Decorated Cookies, Strawberries, Pretzels and Chocolates
FOR ALL OCCASIONS! GLUTEN-FREE, SUGAR-FREE & VEGAN Available by Request Text “edibleart” to #40518 to join the VIP Club Please allow 3 week notice for custom cake orders
845-798-1482
Delivery Available
EdibleArtByErin.com located in Neversink area
2013 Hudson Valley Wing Bowl Champs Best Wings of Hudson Valley!
45 Yulan-Barryville Road • Barryville, NY 845-557-9903 Open 6 days: Tues-Sat: 5pm-close Sun: 3p-close
Wayne County’s 1st Authentic
Mexican Restaurant
Open Daily for Lunch and Dinner Free Parking off Church St. Patio Seating May - September Find us on Facebook
VOTED THE BEST DESSERTS & BEST AUTHENTIC MEAL BY RIVER REPORTER READERS
ay is d s e n Wed Night! Wing
Late Night Food • Full Bar Menu unƟl closing Takeout Available
Have an upcoming event... Give us a call for your catering needs
THE RIVER REPORTER
JULY 25 - 31, 2013 • 29
A true ‘diamond in the rough’ Henning’s Local
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LDRED, NY—If you do one thing this summer make sure you take the time to visit and dine at Henning’s Local in Eldred. Norwegian Chef Henning Nordanger creates a warm and inviting selection of local ingredients that are presented beautifully, and the portions are very generous. Partnering with a local hatchery, organic farmers and other local businesses, Chef Nordanger creates meals that are as pleasant to the senses as they are complex and imaginative. You eat with all your senses, and this is exactly what will happen from the moment you walk through the door and are greeted warmly by Karen, Henning’s wife. Located in the former Eldred Preserve, this “diamond” is surrounded by sweet smelling pines, and a rippling trout stream cascades into a serene pond right outside the restaurant’s huge picture windows. Whether you choose to eat outdoors on the deck or in the spacious dining room the view is amazing; you may even spot a bald eagle swooping down to catch its dinner. After years of honing his craft in many of the finer restaurants in New York City, Henning has brought his skill and love of creative cookery to mingle with his love of country life. I tried to track Henning down for an interview but he was out picking up dinner from the Beaverkill Trout Hatchery. They say “the trout were jump-
40 Main Street, Narrowsburg, NY 12764 (845) 252-3333
ing to leave with him.” The menu changes weekly to accommodate what is coming from the local farms, which are proudly listed on his menu. Henning is committed to supporting the local economy and supports local sustainable agriculture practices. We wanted to have a visit for ourselves, so my wife Evelyn, her son Taylor and I settled into our seats on a Wednesday night. There was a good crowd, and we felt right at home, enjoying the fresh flowers that adorned the tables. We’d heard to come hungry and we did, starting with the lightest of popovers served with radish butter. Our serving of pate was smooth and creamy, and the toast it sat on was done to perfection. We also shared the trout cake, which was served over a bed of local greens picked that day. (There must have been a whole trout in that cake.) I had the Sesame Trout with a soy ginger beurre blanc sauce served with baby bok choy picked fresh that morning. The dish melted in my mouth, all the flavors combined to create a taste sensation. The service is spot on; nothing comes to early or too late, just right. Henning’s has a large room off the main dining area that can be used for weddings or other social events. One such event held recently was the” Laugh Tour,” a night of standup comedy. I asked Henning how it went. “Fantastic,” he said, “It was really great. We had close to 100 people and they all had a good time.”
“We proudly use Far Farm Fresh Ingredients Sourced from Local & Organic Farms.”
theheronrestaurant@gmail.com www.theheronrestaurant.com
Restaurant & Bar
TRR photos by Tom Caska
The rustic dining room at Henning’s Local is well suited for the restaurant’s country setting on the former Eldred Preserve.
Continued on page 30
TheHeronRestaurant
Party Headquarters!
By TOM CASKA
hancock liquor store Great Selection • Great Prices
Knowledgeable Staff
27 West Main Street • Hancock, NY 607-637-5364 Open Monday - Thursday 9am - 7pm Friday & Saturday 9am - 9pm Sundays 12-6pm
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THE RIVER REPORTER
Henning’s Local
Pennsyltucky
Continued from page 29
Henning has a strong partner in his wife, Karen Flood, who not only works the dining room side of the business, but is an award winning costume designer. Karen finds time to work with the local NACL Theatre, the Brick Theatre in Williamsburg, NY and American Opera Projects. Henning’s is a great way to start any event in the area; Bethel Woods Center for the Arts is only a short ride up Rt. 55, Forestburgh and NACL Theatre’s are about 15 to 25 minutes in the opposite direction, and live music clubs such as Cat Dancing Saloon are within a 10 minute drive. Henning’s Local hours are 5 to 10 p.m. seven days a week and reservations are welcomed. This “diamond in the rough” will not disappoint and I challenge you to find a better value in the area. I am looking forward to our next visit.
Grill
$5.99
endless soup, salad & dessert bar!
Burgers • Wings • Steaks & Chops
Route 6 • Honesdale PA 570-253-1300 Chef Henning Nordanger and his wife, Karen Flood, operate their restaurant in Eldred, NY seven days a week.
At Three Wishes Restaurant, enjoy the finest dinners, desserts and cocktails in a casual atmosphere. Thursdays, enjoy fresh clams and mussels for only $5. We also offer a $12.95 early bird complete dinner selection every evening from 4:00-6:30 pm.
Visit us on facebook
[Henning’s Local is located at 1040 State Rte. 55, Eldred, NY 12732. Phone: 845/557-8122.]
Three R
Wishes E
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THE FINEST IN CONTINENTAL NTINENTAL CUISINE
• On and Off Premises Catering Available •
Route 652, Beach Lake, PA | 570 570-729-8187 729 8187
Fresh Produce • Herbs Meat • Cheese • Wine Soup • Quiche • Pasta Maple Products Jellies & Jams
Trout like these from the Beaverkill Trout Hatchery, are just one of many locally-sourced items on the menu at Henning’s Local.
Fresh Bread & Baked Goods
Indoor & Outdoor Lake Side•Dining Ice Cream Coffee • Tea Gift Cards Available Catering & Gif
Soap • Skincare Products
Voted Best Kid Friendly Restaurant Freshto Cut & Best Place HaveFlowers Hot Wings
Potted Plants Lake Huntington Marina Boat Docks Available Steak & Seafood Restaurant
& So Much More!
Like us on Facebook “Tony’s On The Lake”
6649 State Route 52 • Lake Huntington, NY • (845)932-8110
Thursdays ||June June27 27-- August August 29 ||3-6pm 3-6pm Thursdays St.George GeorgeChurch ChurchParking ParkingLot, Lot,9797Schoolhouse Schoolhouse Road St. Hill Road JEFFERSONVILLE
Thursdays | July 5 7– -August 30 | 3pm-6pm Fridays | June Ocober 11 | 3-6pm Jeffersonville, SC Visitors Association Parking Lot,NY 100 Sullivan Avenue
Route 52, Main Street LIBERTY Parking Lot (across from PO) Fridays | July August 305| |3-6pm Fridays | May 11 5- -October 3pm-6pm Firefighter’s Pavilion, 3594 Route 55 Liberty, NY KAUNEONGA LAKE Darbee Lane, Municipal Parking Lot Sundays | May | 11am-2pm Sundays | May 6 –5-November November2425 | 11am-2pm Callicoon Creek Park, A. Dorrer Drive Callicoon, NY CALLICOON Callicoon Creek Park, A. Dorrer Drive
Local Farms ★ Neighborhood Businesses ★ Community
www.SullivanCountyFarmersMarkets.org For Up to Date Info www.Facebook.com/SCFMA
THE RIVER REPORTER
My Vegan Adventure By CHELSEA CURTIS Chelsea Curtis was a 22 year old college student living a vegetarian lifestyle when she realized she wanted to make the switch to veganism. She turned 23, graduated from Bloomsburg University, and moved to Callicoon, NY where she began going vegan. Below is her documentation of the journey. The “When’s and Why’s” “Our task must be to free ourselves . . . by widening our circle of compassion to embrace all living creatures and the whole of nature and its beauty.” —Mr. Einstein himself I had been a vegetarian for nine years and an animal lover my entire life when I decided to go vegan recently. My whole thing about eating an animal goes like this: if I could walk up and punch a cow in the face I could probably chow down on a juicy burger as well. Alas, I could never hurt a cow, pig, chicken, shrimp, or any other creature. They are far too cute, too innocent, and really, too smart (alright, shrimp probably don’t have the highest IQ in the Pacific, but that’s not
my point). Since my initial switcheroo from carnivore to herbivore, I have developed numerous reasons for my lifestyle choice. I won’t bore you just yet with all the research-based health and environmental reasons why a vegetarian or vegan diet are beneficial. Many of my friends have already asked me or kindly grinded my gears enough to hear me rant about it for a minute or two. If you would Continued on page 33
Charcoal Chuck’s Voted The BEST Barbeque
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View our full menu online www.charcoalchucks.com
JULY 25 - 31, 2013 • 31
32 • JULY 25 - 31, 2013
THE RIVER REPORTER
summer 2013 • may 22 to october 30
days s e n d e w 00
7: un. 4:00. frteso esh f h air. fr
ood fresh f
at the cooperage.
ten thirty main street • honesdale, pa 570.253.2020 • thecooperageproject.org
Call ahead or just stop by! The best smoked BBQ you will find. Everything is home made and made from scratch.
Pulled pork, beef brisket, chicken and baby back ribs. We cook all our food over a wood fire (low and slow)! Texas style dry rubbed meat. Sauce on the side. On-site and off site catering available 3 homemade BBQ sauces
Road side Open Wednesday thru Sunday from 11am till we sell out! (usually around 6pm.) Friend us on Facebook to see our Daily specials.
390 Royce Road & 17B • White Lake NY
845-798-7395
bigkevsbbq.com
AWARD WINNING BBQ
JULY 25 - 31, 2013 • 33
THE RIVER REPORTER
Vegan Adventure
goal was to find a variety of yummy new recipes that are affordable, nutritional, and of course, adventurous!
happen to be interested, a documentary I found on Netflix, “Vegucated,” is an interestingly informative documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. I watched it recently with some carnivorous friends prior to going to our local pub’s wing night. And I must say, I think it almost convinced them right then and there... until they heard the exciting new wing flavors of the week.
It Has Begun! “I began to wonder why we cuddle some animals and put a fork in others.” - Henry Spira
Continued from page 33
four-course
FARM to TABLE DINNER 7:00 SAT JULY 27 reservations req HILL’S INN callicoon center
intimate events
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local & seasonal CUSTOM MENUS • • •
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catering 845.932.7994 earlybirdcookery.com
Carmine’s Santillo’s Meat Market Eagle e Plaza Plaz 36 Forestburgh Road Monticello, NY carminesmeatmarket.com 845.794.MEAT (6328)
USDA Prime - Choice Meats •Beef, Pork, Chicken & Lamb •Party Platters & Cold Cuts •Boar’s Head Meats & Cheeses •Smoked Products
•Open Daily•
Mon-Sat 8:30am-7pm Sun-8:30am-5p
After I changed my eating habits to vegan, I have felt amazing about this adventure.
To recap the historical week I began my vegan diet, I had slowly been incorporating dairy-free alternatives to my diet. It’s challenging by not only giving up some really tasty and common cheese Throughout these nine years I have had options, but also having to experiment several short stints at vegan living. Since with finding cheese-y alternatives. In I am fully convinced of all the benefits my past vegan experiences, many of from a vegan diet, I was ready to dedicate these alternatives don’t even come a little myself by converting in order to become close to a suitable replacement. Of all of healthier and do my small part by not the cheese alternative you can find at condoning the negative effects of animal different grocery stores, my personal consumption industries. Although I have favorite I have found is made by Galaxy always chosen not to wear leather and Nutritional Foods. To help with my cheese constantly consider cruelty free options withdrawal, it has made life bearable. when shopping, the hardest part of a I am also making vegan versions of my vegan lifestyle for me is certainly the diet. favorite meals. This means replacing As an avid cheese connoisseur, staying milk with soy milk or almond milk, away from one of my major comfort foods butter with soy butter (Earth Balance has always proved tricky. For the sake of is a remarkable dairy alternative), and my own public embarrassment, I will not you get the idea. I have also been eating begin to tell you the amount of ice cream veggie burgers rather religiously. I have I love to devour in one sitting. Other tried several different brands of vegan than missing out on some of my vices, a burgers and experimented with making vegan diet has shown the potential to be my own. During this vegan adventure expensive. Sure, dried beans and rice are I am making it my mission to create the super cheap, but I don’t know very many most perfect vegan burger in existence. people who would purposely try to eat So overall, the first week of transition as cheaply as possible while sacrificing was almost exactly as I expected. My nutrition. However, as a broke college next short-term goal was to move from student, many of my vegan phases were these alternatives to a more fresh and cut short when my wallet ran dry. Therein raw fruits/vegetables diet. Moving from lies my two main challenges. My ultimate a pizza shop dominated college town to an environmentally forward rural town, with many local farmers’ markets and HEALTH FOODS & DELI organic farms in the area, Natural Foods • Full Line of Supplements & Vitamins makes a healthy vegan diet Hoagies & Take-Out Lunches (Also Vegetarian) possible. Now, all of this is Fresh Juices • Special Diet Products not to say that maintaining
NATURE'S GRACE 947 Main Street, Honesdale, PA • 570-253-3469
Continued on page 34
UNDER THE PINES Yulan Road • Eldred, NY
Recipient of “Best Home Cooking” Award
EARLY BIRD SPECIALS DAILY Every day except Saturday and Holidays
Regular Dinners include Soup, Salad, Dessert & Coffee Closed Tuesdays
845-557-8548
34 • JULY 25 - 31, 2013
THE RIVER REPORTER
Vegan Adventure Continued from page 33
a vegan lifestyle is going to be a breeze 100% of the time. I would be lying to you if I said I believed that. But surely all the best and most fulfilling experiences in life take a little effort? As overwhelming as it may be to go vegan at first, I fully believe it will get easier, and yummier. “Free-Range” “Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable” ― Gary L. Francione The realization that chickens are kept in battery farms and dairy cows are confined in cages led me to be vegan. All of us are given a choice between one action that creates suffering and one that doesn’t. For me, it was easy to choose the action that doesn’t create suffering. “But Chelsea, what about eggs and milk from free-range chickens and milking cows? Look! They’re free!” Touché friend! My main problem with most commercially-produced eggs and milk is the terrible conditions on factory farms. So if you eliminate the factory farms, what is the problem then? The
problem is that words have tremendous power over consumers. When we hear “free range,” most of us would associate the words with “unfenced” or “unrestrained.” For instance, when I first began purchasing free-range eggs, I felt an immense amount of guilt lifted from my shoulders. I imagined a chicken utopia where hens would ride tiny little freedom horses out in green pastures, wearing hen-sized cowboy boots and leave a happy little trail of delicious freedom eggs behind them. There may even be joyous mandolin music in the background. The truth is that according to law, the definition of “free range” is that the chickens must have access to the outside. Not quite as free as I first assumed. This could technically mean that they were out for only five minutes a day or even just 10 minutes before they were slaughtered. We’d never know for sure. What I am okay with is the amazing local farmers and individuals that raise their chickens in their most natural state, free of antibiotics, growth hormones, and daily cruelty. The most holy of these folks are the ones that allow their animals to live out their natural life free from butchering. If and when I ever decide to eat eggs and milk again, I will be more conscientious to the living conditions of the animals and maybe even raise my own.
Voted Best Prime Rib in Sullivan County
Specialize in Steak & Seafood Entres
+
Monday
Clam Night Steam/Bake/Raw $5 per dozen
0
1
+ 1
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Wednesday Karaoke Night Starts at 9pm
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Ladies Night 2 for 1 drink specials 6-9pm
Friday
Tuesday
Wing Night 50 cents a piece
Thursday
1
+
Karaoke Night Starts at 9pm
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Daily Lunch & Dinner Specials Kitchen Open Sun – Thurs until 12 am 1 Friday & Sat until 2am +
371 E Broadway, Monticello, NY 12701
845.794.4161
All this being said, have I mentioned that being vegan is turning out to be super delicious?
Missing egg salad 1. Blend silken tofu, olive oil, lemon juice, and salt/pepper in a blender until it becomes a mayonnaise consistency. Chill in refrigerator for one hour. 2. Combine firm crumbled tofu, nutritional yeast, mustard, garlic powder, and turmeric. Lightly salt and pepper to taste. Mix with the finely chopped cucumber, celery, onions, and your choice of fresh herbs (I chose dill) until well mixed. Mix the tofu with the chilled tofu “mayonnaise.” Keep in the refrigerator until you’re ready to enjoy.
Carrot soup Fill a baking sheet with chopped carrots drizzled with olive oil and seasoned with salt and pepper. Bake at 375 for about 20 minutes or until carrots begin to soften. While carrots are in the oven, simmer 1 cup finely chopped leeks and 1/2 tablespoon chopped ginger (I’m a ginger fanatic so I’ll often use closer to a tablespoon) in a pot with olive oil. Add vegetable stock and reduce to simmer. Add cooked carrots, curry powder or
Lakefront Dining!
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your choice of spices. Cover and simmer for about 20 minutes or until carrots are soft, tender, and able to be blended. Allow soup to cool slightly before blending hot mixture. Garnish with fresh parsley. Enjoy! Experiment with other spices and amounts to suit your taste buds. I’ve also substituted leeks with scallions or kale with great results. Have fun and bon appetite!
Chelsea’s veggie burgers Put 1/2 can of drained and rinsed white beans in a large bowl. Stir in 1 cup finely chopped kale, 1/4 cup chopped cilantro, 1 clove minced garlic, 1/4 cup bell pepper, and 1/2 cup onion. Blend the rest of the can of white beans until pureed but still chunky. Add to the first mixture. Next, add 1/2 cup cooked sweet potato, 1/4 cup oat flour, salt & pepper, a squeeze of lime juice, a small squirt of maple syrup and your favorite spices (cumin, Cajun, or srirachi give the burgers a good kick). Lastly, add 1 tablespoon tahini and stir until all ingredients together. Form mixture in patties and cover with breadcrumbs so that the outside of the burgers are covered. Put your burgers in the oven at 375 and bake for 10-15 minutes on each side. Finally, fry your burger on the stove with olive oil for a minute on each side. Load up your burger with avocado, spinach, tomato, etc.
BEST BBQ
a s b b q w hit el a k e . c o m
Daily Specials • Family Friendly • Catering Beach Bar • Dock Slips • Hot & Cold Buffet Open Daily ~ Happy Hour Friday 4-6pm 845-583-4333 • Bethel, NY Exit 104 – 1568 Rt. 17B West – 7.5 Miles
JULY 25 - 31, 2013 • 35
THE RIVER REPORTER
WOOD FIRED PIZZA PATIO ELDRED, NEW YORK
845-557-3321
Now Open Friday, Saturday & Sunday
Breakfast Pizza & Coffee Sundays Only 9am at the Piazza 577 Rt 55 Eldred, NY 845-557-3321
The Corner Grill & Ice Cream Shop Serving Lunch & Dinner Open 7 days a week •11am - Late We have grilled paninis, hot sandwiches, cold beer super sundaes and more!
577 Rt. 55 • ELDRED, NY • 845-557-3321
Whistle Stop Cafe
Kirk Road • Narrowsburg, NY
845-252-3355
ALL YOU CAN EAT
Spaghetti Dinner to benefit Joann Peck. Joann is battling Cancer. All proceeds will go to the Peck family to help with medical expenses, gas, etc… Donations are welcomed such as gift certificates, baskets, and desserts to go with the dinner. All items should be dropped off by August 1st, at the Whistle Stop Café, Narrowsburg, NY
Sunday August 4th 4-8pm $10.00 for Adults Children 5-12 $5.00 Under 5 free Raffle Baskets, Raffles and 50/50 Music by DJ-Joe Curreri
For more information call: Whistle Stop Café at 845-252-3355
Yes farms, yes food The food and farm nexus Cornell Cooperative Extension to build Entrepreneurial and Teaching (EaT) Kitchen LIBERTY, NY — “We’re really excited be involved with the big picture of connecting agriculture and local food,” Greg Sandor said recently. Sandor is the executive director Cornell Cooperative Extension in Sullivan County. He was talking about building a certified commercial kitchen that would be a community asset in the Gerald J. Skoda Extension Education Center in Liberty. Used both for helping small business entrepreneurs (including farmers) start local food businesses and for supporting the kind of teaching CCE does with its Family and Consumer Sciences team, the kitchen would be funded by a $35,000 federal grant. Additional funds would come from CCE’s partners in this venture, the Liberty Community Development Corporation and Sullivan Renaissance. “We see this from the larger food system perspective, where the kitchen will be used to produce and package local food to sell as regional products to nearby metropolitan areas. That’s what’s exciting to me,” Sandor said. If the grant is approved and the kitchen becomes a reality it would become a onestop shop business incubator of food entrepreneurs. The certified kitchen would be available for people to rent to get their businesses started and would be open seven days a week 24/7. Word about the grant is expected any day.
Progress on red meat processing plant and grants for food hub MONTICELLO, NY — The Sullivan
County Industrial Development Agency has received word that two new USDA Rural Business Opportunity Grants have been selected for funding—a $50,000 grant for technical assistance to build a long-awaited red meat processing facility in Liberty, NY and a near $90,000 grant to develop a county food hub at an as yet unknown location. This is on top of a $213,000 USDA Rural Business Enterprise Grant for a food hub, central facility for local food distribution. A third grant also has been applied for to help fund the food hub project. “The idea is that that the food hub will allow small producers, mostly what we have here, to connect with small buyers to develop a local-local distribution network,” explained Jen Flad, the IDA’s Vice President for Governmental Affairs and Business Development. “It will allow producers to get goods to buyers more efficiently.” “The immediate vision is to create an aggregation and distribution point, and for now at least not to include a incubator facility right now,” she said. As for the meat processing plant, it “would allow local meat producers access to a close-by facility to have their products slaughtered and packaged,” Flad continued. “It would save a lot of transportation time that currently goes into farmers traveling to other counties. Some p people travel three or four hours to such a facility”.
Updating the county’s farmer protection plan MONTICELLO, NY — Sullivan County has received a $50,000 farmland protection planning grant from the New York State Department of Agriculture and Markets. The funds will be used to update the county’s 1999 Agricultural and Farmland Protection Plan, which has guided
“Scoops of Happiness” • Deck Dining on Callicoon Creek
4653 Route 17B Callicoon, NY
Soft & Hard Ice Cream and Frozen Yogurt
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36 • JULY 25 - 31, 2013
THE RIVER REPORTER
Country tradition: Potlucks By ISABEL BRAVERMAN
I
don’t know about you, but I’ve been to a lot of potlucks. It seems our area, which is abundant with good food and good community, is the perfect place for these gatherings. For all the familiarity with potlucks, I hadn’t really thought of the word—“potluck.” How strange. The word pot-luck appears in 16th century England, in the work of Thomas Nashe, and was used to mean “food provided for an unexpected or uninvited guest, the luck of the pot.” The sense “communal meal, where guests bring their own food,” appears to have originated in the late 19th century or early 20th century, particularly in the Western United States, either by influence from potlatch or possibly by extension of traditional sense of “luck of the pot.” To the Irish, a potluck was a meal with no particular menu. Everyone participating brought a dish for all to share. The term comes from a time when groups of Irish women would gather together and cook dinner. They only had one pot so they cooked the meal together with whatever ingredients they happened to have that day. So potlucks really serve two purposes—bringing people together and cooking. And who doesn’t like that? Potlucks can be held for a celebration or just for the fun of it. But one question that is on everybody’s minds before the potluck is, “what should I bring?” The ideal dish to bring to a potluck is easy to transport, big enough to feed a lot of people and easy to serve. Popular dishes are dips, casseroles, salads, pasta dishes and desserts. But people also get creative. I once went to a potluck at my friend’s house, and her dad brought a huge assortment of meats, that included quail, bear and deep-fried turkey (which was delicious). And one time at a potluck I hosted, my friend brought the ingredients for empanadas and fried them up right there.
Grund
CUSTOM MEAT CUTTING Cochecton Center, NY • 845-252-7363
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Taco mac and cheese Contributed by Eileen Hennessy
Potlucks are also ideal for the summertime. My family and friends used to gather once a week at Skinner’s Falls and spend the evening swimming, relaxing and eating. There is also a large amount of fresh produce available, perfect for making berry dishes, salads and anything with tomatoes. So what are you waiting for? Grab your friends, pick a date and location and have the best potluck ever. Here are some recipes for a delicious dish to bring, whether it is an appetizer, main course or dessert.
Creamy spinach dip Contributed by Beach Lake Bakery, adapted from Cook’s Illustrated This dip goes great with crackers and chips. For a beautiful presentation, cut out a five-inch diameter circle in the top of a Beach Lake Bakery sourdough wheat boule. Hollow out a hole to form a bowl. Fill the center with dip and enjoy! Makes about 1 ½ cups 1 10-oz. package chopped frozen spinach ½ cup sour cream ½ cup mayonnaise 2 Tbsp. thinly sliced scallions, white parts only, from 3 scallions 1 Tbsp. chopped fresh dill leaves (or 1 tsp. dried dill) 1/3 cup packed parsley leaves 1 small garlic clove, minced 1/3 tsp. Tabasco sauce ½ tsp. salt ¼ tsp. ground black pepper ½ medium red bell pepper, diced fine (about ¼ cup) 1 sourdough wheat boule Remove frozen spinach from package and thaw in a bowl or plate in the microwave for about 3 minutes at 40% power. The edges should be thawed but not warm and the center should be soft enough to be broken apart. Squeeze excess water out of partially frozen spinach. Place all ingredients except the bell pepper in a food processor and process until smooth and creamy, about 30 seconds. Transfer to a medium-sized bowl and stir in the bell pepper. Serve with crackers or chips. (Dip can be covered with plastic wrap and refrigerated for up to 2 days.)
This is a fast and easy to make dish, and great for sharing. 1 Box of elbow macaroni 1 and 1/2 lbs. ground beef 1 envelope of taco mix 1 bag of fiesta cheese 1 can of tomato sauce 1 medium onion Start a pot of water to cook the pasta in. Chop the onion and sauté it in a big pan with the beef and taco mix until the meat is thoroughly cooked. When cooked add tomato sauce. Cook the macaroni, and after straining it put in a large casserole dish and add the meat sauce and cheese, and stir.
Famous Ranze pineapple dish Contributed by Tracey Ranze Feeds six people Ingredients: 1 can crushed pineapple ½ cup water 2 Tbsp. of Rumford brand Non-GMO corn starch ¼ cup raw organic sugar 2 eggs 1 tsp. vanilla Butter Directions: In a pot, combine the pineapple with the juice, water and cornstarch. Heat on stove, and when it gets hotter stir continuously. Beat two eggs with the vanilla and add to the pot. Keep on stove until very hot but not boiling. Pour into a buttered baking dish and line the top with slices of butter and sprinkle on some sugar. Bake at 350 degrees for 20-25 minutes or until firm.
Lander’s River Cafe Open for breakfast & lunch 7 days a week We now have gluten free!
Located on the Delaware River in Callicoon, NY
(845)887-6800
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Nardi’s Italian Restaurant ITALIAN CONTINENTAL CUISINE
205 Main Street, Hurleyville, NY
(845)434-8051
Open Daily Fri & Sat 11:30 - 10:00 Sun-Thurs 11:30 - 9:00
Lunch, Dinner, Takeout Off Premises Catering Available nardisitalianrestaurant.com
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