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Good morning and happy Monday! I’ll bet many of  you are off for President’s Day, but not us: The news still happens on holidays! I had a nice, relaxing weekend, mostly at home.

On Friday night, I tried to head to The Cookery in Dobbs Ferry for dinner, but it was so packed with people I could barely even get in the door to ask how long the wait was! At 8 o’clock, the wait was an hour or more. So I bagged that and headed back across the bridge to Nyack and went to Cafe Barcel again. (That tagliatelle with mushrooms my husband got last weekend was calling me.)

The restaurant was surprisingly quiet considering it got such a nice review in the Times last weekend. Although Nidia, the owner, told me at least one couple had driven over from Ardsley — and thanked her for a meal that was “worth it!” (The trip, that is.) Sorry — no photos from that: I was so beat from a long week of work I just wanted to enjoy my dinner and relax.

On Saturday, my husband went to the Palisades indoor farmers market (I still owe you a post on that from last week!). He picked up the goods for an all-local Valentine’s supper, which we prepared on Saturday instead of Sunday.

First, oysters from Pura Vida:

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Opened and ready to eat. They were briny and fresh. So good.

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The flowers he got me at the market. (Not sure those can possibly be local, but I don’t mind… they’re beautiful.)

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Our supper: Scallops from Pura Vida; and parnsip-potato puree and sauteed beet greens— all from Gajewski Farm:

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For dessert, camembert from Hudson Valley Sheepherding drizzled with honey made by Jonathan Pratt of Peter Pratt’s Inn in Yorktown. Not bad for February, huh?

On Sunday, we were planning to steam the monkfish liver he also bought at the market. I was planning on making a dashi for the ponzu sauce we were going to serve with it, so we headed to Woo-Ri market in Northvale, N.J. (I’ll post extensively on that shortly, too.):

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I needed bonito (dried tuna flakes) and konbu (dried kelp) for the broth. They had both. Plus a million other specialty ingredients from all over Asia. It’s a great resource and it’s spitting distance from Tappan.

The best part? Right in the store is a takeout counter for Bon Chon wings.

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Oh my goodness— they are my downfall. Crispy and spicy.

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(Hint, watch the blog this week for an announcement about a local Bon Chon opening.)

We  froze the liver.

And with that, here’s what people have been talking about.

Adam finds authentic Chinese food in Milford, Conn. (AC)
Doug pays a visit to Daido in White Plains for Japanese groceries. (HT)
Bill says Madeleine’s Petit Paris in Northvale, N.J. is hosting a choucroute garnie tasting on Feb. 21. (SH)
Todd likes the “Hudson Valley Mediterranean” cookbook. (WE) (Just got a review copy, myself!)
MH likes the shrimp but not the dim sum at Jade Garden in Hartsdale. (NYT) She says it’s only been open two months… I thought it’d been around since Global Gatherings closed and since this hound was seeking info in 2008? Maybe there are new owners?
The Times becomes the third or fourth medium to cover Chaves a Português in Mamaroneck. (NYT)
One hounds “loves” JT Straws in Port Chester. (CH)
First report on Restaurant One Twenty Three in North Salem. (CH)

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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.

3 Comments

  1. Liz,

    The first two links at the end of the article are conflated into one, and I can’t figure out what you mean by “Milton, CT” (no such place). Did you mean Milford, CT?

  2. Alison Pinsley on

    Be sure to check out the City Chow House at the Radisson Hotel in New Rochelle, NY. They have a new manager, Michael Proietti, who is also the head chef.

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