Dutch Albany Extravaganza

Attention Albany, NY area residents: Save the date and mark your calendars for the Dutch Albany Extravaganza on Sunday, March 7th! From the Capital Region food blog, Table Hopping:

The event will include traditional Dutch treats and coffee at the Bistro/Bar at 74 State, a trolley tour of historic Albany locations, lecture by food historian Peter G. Rose on Dutch art and food, and a traditional Dutch dinner at Marché.

Peter G. Rose, food historian and author, will also be giving a lecture on Dutch art and food. Rose, recipient of the Alice P. Kenney Award for research and writing on the food customs and diet of the Dutch settlers in New Netherland, is author of Summer Pleasures, Winter Pleasures, a cookbook filled with informative and tasty Hudson Valley recipes.

This will be a day of events that you won’t want to miss.

Visit Table Hopping for the pricing and menu information, and check out Peter G. Rose’s cookbook.

Cooking your way through the Hudson Valley

Food historian and writer Peter G. Rose's new cookbook, Summer Pleasures, Winter Pleasures, offers a variety of recipes that spotlight the historical and culinary heritage of New York's Hudson Valley. Peter was interviewed in today's Albany Times Union. The interview is followed by a series of recipes from the book. We hope you have fun creating these Hudson Valley dishes in your kitchen.

As a teaser, here's one of the recipes from the book:

Pork Chops with Pears and Blue Cheese

Makes 4 servings

2 tablespoons vegetable oil
4 thick pork chops
Salt, to taste
Freshly ground pepper, to taste
2 large pears, quartered, cored and peeled
1/2 cup white wine or water
4 ounces crumbled blue cheese

In a frying pan, heat oil. Season pork chops with salt and pepper and fry until browned on both sides.

In the meantime, cut each pear quarter lengthwise into 3 slices. Add pears to the browned chops, along with the wine or water. Cover pan, reduce heat, and cook for 15 to 20 minutes or until the chops are done.

Uncover pan and sprinkle crumbled blue cheese on top. Turn off heat, replace the cover and allow pan to stand for a few minutes.

Peter will be at "Sip & Sign," a free book signing with 25 authors, from 1 to 4 pm Nov. 14 at Millbrook Vineyards & Winery, 26 Wing Road, Millbrook, NY. Call (845) 677-8383 for details.

Hudson 400 Dinner in Downtown Albany

Albany Institute of History & Art curator Doug McCombs and Marché's Executive Chef Brian Molino

(photo from the Table Hopping article on the event)

This Saturday, September 26th, Marché at 74 State will be offering a Hudson Quadricentennial dinner. The menu for the event was developed by the Albany, NY restaurant’s head chef, Brian Molino, in consultation with curators Tammis Groft and Doug McCombs, from the Albany Institute of History & Art. Molino also found inspiration in our new cookbook Summer Pleasures, Winter Pleasures: A Hudson Valley Cookbook. Albany Times Union senior writer Steve Barnes wrote about the upcoming event:

The meal, scheduled for 6:30 p.m. Saturday at the restaurant in the downtown hotel, features five courses modeled after food found on menus and in records at the Albany Institute, for which the meal is a fundraiser.

Besides sturgeon—served lightly smoked and roasted, with butter-braised cabbage—dinner will feature oysters, turkey, lamb, rabbit, pork, local vegetables and, for dessert, warm bread pudding with black currants and candied quince; the courses will be paired with beverages from Brewery Ommegang, which makes Belgian-style ales in Cooperstown.

Molino describes the fare as refined, fine-dining interpretations of dishes he found in records at the museum and books by food historian Peter G. Rose, whose works include Food, Drink and Celebrations of
the Hudson Valley Dutch and the recently released Summer Pleasures, Winter Pleasures: A Hudson Valley Cookbook.

Sounds delicious. Click here for the rest the article. Do you need reservations, you ask? Yes, you do. It may be too late at this point, but it's worth giving them a call at 518-434-7410. This promises to be a fantastic culinary experience.