One Great Dish: Andy Nusser’s Beet & Goat Cheese ‘Caprese’

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I do this occasional series where I focus on ‘one great dish’ from a chef’s menu and ask him to explain how he makes it. Today, Andy Nusser of Tarry Lodge in Port Chester goes over the (very simple) steps for making his beet and goat cheese “caprese” salad.

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Here’s the story that appeared in today’s paper, too.

The 411 on Tarry Lodge.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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