|
Home > In The News >
|
The Pantry - A Guide to Resources
|
|
Saveur Magazine -- November, 2002 -- In producing stories for this issue, we discovered food products and kitchenwares too good to keep to ourselves. Many of our sources have catalogues; shipping costs are usually additional. Please feel free to raid our pantry!
by Julia Lee
During the fall, apples from Prospect Hill Orchards are available on Saturdays at least through early November at the TriBeCa greenmarket in New York City (on Greenwich Street between Chambers and Duane Streets) and directly from the farm, in upsate New York's Hudson River valley (40 Clarkes Lane, Milton; 845/795-2383) While in the valley, visit the Bear Cafe (Route 212, Bearsville; 845/679-5555), a rambling, rustic restaurant owned by Peter Cantine and Eric Mann. To order a boneless loin of venison (a 2.5-3-pound loin costs $48.75) for the venison with calvados and apple cider, call D'Artagnan in Newark, New Jersey (800/327-8246). More Than Gourmet (800/860-9385) sells a variety of concentrated stocks. We used its demi-glace (a 1.5 ounce tub, diluted yields one cup of demi-glace and costs $5.25) when cooking the venison.
|
|
|
100%
Satisfaction Guaranteed |
|
|
|
|
|
|
