Today in the Food Section: Sauce Wars! Plus, What To Do with All That Zucchini and a Q&A with Matt Hutchins of Birdsall House in Peekskill


Today in the food section, we have a fabulous story by Karen Croke profiling four families who will be entering the “Sauce Wars” at the Festa Italiana in Peekskill this weekend. Of course, there’s the old debate: is it sauce or is it gravy? But more than that, this is a story about families and sharing and passing down recipes from the old country. I love that stuff.

Sauce Wars: Is it sauce or is it gravy?

Here’s a video by Frank Becerra, Jr., too, that shows all the work that one of the families do each year to preserve the tomatoes:

<object id=”flashObj” width=”486″ height=”412″ classid=”clsid:D27CDB6E-AE6D-11cf-96B8-444553540000″ codebase=”,0,47,0″><param name=”movie” value=”″ /><param name=”bgcolor” value=”#FFFFFF” /><param name=”flashVars” value=”videoId=506965331001&playerID=48345545001&domain=embed&dynamicStreaming=true” /><param name=”base” value=”” /><param name=”seamlesstabbing” value=”false” /><param name=”allowFullScreen” value=”true” /><param name=”swLiveConnect” value=”true” /><param name=”allowScriptAccess” value=”always” /><embed src=”″ bgcolor=”#FFFFFF” flashVars=”videoId=506965331001&playerID=48345545001&domain=embed&dynamicStreaming=true” base=”” name=”flashObj” width=”486″ height=”412″ seamlesstabbing=”false” type=”application/x-shockwave-flash” allowFullScreen=”true” swLiveConnect=”true” allowScriptAccess=”always” pluginspage=””></embed></object>

Also in the food section today: Seasonal and … Southern? A Q&A with chef Matt Hutchins of the Birdsall House in Peekskill. Find out why he loves grits, and learn about one of his favorite food memories.

And, new guest blogger Jessie Cacciola has some great tips on what to do with all that zucchini. It’s so prolific in the garden, isn’t it? Check out her cool recipe for smoked salmon-stuffed zucchini blossoms.

And, are you looking for something different for the grill this weekend? How about Bill Daley’s recipe for butterflied leg of lamb? It’s got some spicy Indian flavors and a cool yogurt marinade. Best part: it only takes about 15 minutes to cook.  Give it a shot!


About Author

Liz Johnson is content strategist for The Journal News and, 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.

Leave A Reply