One Jewish chef creates an alternative to Chinese food for Christmas Eve.
A chef’s love affair with a pig roaster.
Crisp suckling pig, local vegetables and and expert chef. Add to that wine from Wölffer and Bedell. What you get is a delicious dinner at the Topping Rose House to ward off the winter blues. The dinner is $75 per person.
This Friday, Stephen and I hit the road for Longhouse Revivial, a Hudson Valley gathering of food writers and food interested folks, timed for the start of apple pie and pig roast season. We will provision ourselves along the way (Tuthilltown Spirits, coffee in Hudson, varietal apple cider), and hope for the same mind-opening adventure that drew folks to Yasgur’s farm nearly a half-century ago: Got to get back to the land and set my soul free.
September 1-11 Seaweeds of the South Fork, an installation by Larry B. Liddle, Professor Emeritus of Biology and Marine Sciences, Southampton College of Long…