Word: valleys
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...gone too far for a meal. John Rockefeller Sr. probably wouldn?t think so: in the late 19th and early 20th centuries, he had assembled some 4,000 acres in this part of New York State, some of the most verdant land in the Hudson River valley. It?s a lovely spot that brims with history - Sleepy Hollow, N.Y., is nearby - and as good as any place to be naked in a linen closet...
...Rockefeller-size budget, but Barber is no purist. Stone Barns is an organic farm, but Blue Hill doesn't serve only organic food. The fruit, for instance, is almost all grown with chemical inputs. Organic fruit is available from California - which doesn't suffer from the Hudson Valley's humidity - but Barber prefers to buy locally. That's partly because the fruit tastes better without being trucked across the continent and partly because Barber wants to encourage non-industrial, regional agriculture. That means he lives with some pesticide residue...
...offering demanding degrees in subjects like fibers and interior design. Students at the Culinary Institute of America can major in such fields as baking and pastry-arts management. The school has two campuses: one in Hyde Park, N.Y., and the other in St. Helena, Calif., the heart of Napa Valley. Alas, there are no wine pairings with the dorm food...
...subtler and more complex than conventional wines, although some have rough edges. People who favor a Pinot Noir that smells like cherry-vanilla ice cream may find it an adjustment to savor one with an earthier bouquet. Many natural wines are affordable, with delicious choices, such as the Loire Valley's Clos Roche Blanche reds and whites (ranging in price from $12 to $20) and Coturri's ($20 to $30 a bottle...
...third wine was probably the best red I’ve ever tasted, a 1992 Château Montalena (a famous Napa Valley winery). The nose was complex, hinting at everything from grass to pepper. The wine itself tasted of subtle herbs with full tannins. What was most interesting was how it opened up with oxidation and food. I dug into my steak au poivre and swished the wine around the glass, and all of a sudden a bouquet of hitherto-absent garden flowers opened in my glass, demanding the attention of my entire palate...