Food & Drink

Monte’s Local Kitchen and Tap Room brings new culinary life to Amenia

Gerard and I once had the opportunity to lunch with Christian Millau, the most important restaurant critic in France. When he accepted our invitation, I asked him to choose the restaurant. He suggested Lapérouse (made famous for its many small lounges where the infamous dined out of public view in the works of Guy de Maupassant, Émile Zola, Victor Hugo and...

January 22, 2015

If you want a taste of what it is like to live off the land enjoying farm to table fresh food without the toil and travail , a CSA program that enables consumers to purchase a share of a farm’s harvest is the easy answer. Members sign up with the farms in advance and then pick up their bags or boxes of fresh food, usually every week throughout the growing season. Vegetable, meat...

by Arvolyn Hill

November 19, 2014

The Millbrook School District’s lunch manager Holly Heady defies lunch lady stereotypes.  She is young, energetic and she is smiling.  Heady is a graduate of Millbrook High School. Her first food service job after college was at Millbrook in 1990.  Since then she...

by Rona Boyer
The sun sparkling on the fall foliage provided a picturesque welcome to the hundreds of wine lovers who bused and trained up from Manhattan or drove from Connecticut, Massachusetts and elsewhere to celebrate the harvest and buy cases of Millbrook Winery's award-winning 2013 vintage. Executive Chef Waldy Malouf, Senior Director of the Culinary Institute, instructed each of the CIA's restaurants to prepare...
by Rona Boyer
The latest addition to my kitchen works like magic. It makes two pounds of crispy French Fries with just one tablespoon of oil. Its "innovative pulsating heat technology and an automatic stirring paddle ensure even distribution of the oil." We bought it for the French Fries.
by Rona Boyer
This is a dish I make about once a month, especially throughout the winter. It is best with the thin haricots verts but works with classic string beans. It can be a tasty side dish with lamb chops, or add the potatoes and make it a meal in itself.  The secret is stewing the beans with tomatoes and their sauce instead of boiling them in water. 
by Rona Boyer
There is much confusion as to the differences among pates, terrines, and the other, similar forms of charcuterie. Even many French enthusiasts do not know the difference, due to the fact that the word "terrine" refers both to the earthenware container in which they are both cooked and one of the specific types of dishes cooked in it. The situation has been further muddled by uninformed food writers, chefs...