Recipe: Chilled Iroquois White Corn Soup

Ingredients
2 bags Iroquois Hulled White Corn, soaked over night
2 cloves garlic
1 tablespoon Lemon thyme, chopped
2 ribs celery, rough cut
1 small onion, rough cut
1 White leek, rough cut
2 tablespoons Mexican Mint Marigold, chopped (tarragon can be substituted)
2 quarts Mushroom stock
2 fluid ounces Cider vinegar
4 fluid ounces Organic EVOO
1 ear fresh corn, kernels removed and reserve the cob
Salt and pepper, to taste

Method
1. Remove the corn from the water, and place in a thick bottomed pan
2. Add the garlic, Lemon thyme, celery, onion, Mexican Mint Marigold, mushroom stock and corn (kernels and cob)
3. Cook for 4 to 4.5 hours until tender, add water if needed
4. Remove the corn cob
5. Place in a blender with salt and pepper, vinegar and EVOO; puree
6. Pass through a china cap with large openings
7. Chill and serve

Jay Lippin is the Executive Chef at Crabtree’s Kittle House and a graduate of the culinary program at The State University of New York at Cobleskill.

Spring 2016

As we have reached out to friends old and new in an effort to expand the reach of the Fish & Game Quarterly beyond solipsistic ramblings concerning our little creative endeavors within the restaurant, I have resisted releasing any sort of “State of the Restaurant” type addresses. However, with all that’s happening this spring, it’s only appropriate that I update the reader.

First off, we have a robust issue for you, including writings from friends as close as down the street in Hudson, NY to as far away as Ubud, Bali. The Spring 2016 issue includes digital art pieces, photos, recipes, meanderings, and meditations. I am thrilled to bring it to y’all! (as Jori Jayne would say).

So, after two consecutive years of playing the role of nominee (year one: best new restaurant, year two: best design), we won a James Beard Award! This year we won for Best Chef Northeast. I got the nod in name, but all involved and anyone who has been in the business know that this award was the achievement of a hard-working, highly skilled, and dedicated crew and strong partnerships. I have done all I could not to lead, but somehow we have been banded together for over three years now and it still feels new!

One might think the news could not get any bigger, but wait, there’s more!

Fish & Game has a new menu! Yes, we have pretty much changed our menu every week for the last 3 years but it has almost always been a set menu of seven courses. From the time of our break in March we have been planning and testing a new menu format: one that allows the diner to graze, that ranges from lighter snacks to robust larger format portions for two or more people. As our tastes change, so does the format of the menu and we’re at the point where we would like to have the freedom to go big on some nights and keep it light on others. When I’m dining, light or heavy, I always complement my meal with a bottle or two from our award-winning wine list.

The a la carte experience begins Friday May 20th. Groovy.

The crew at the Quarterly has yet another reason to be proud this spring: we sold the Fish & Game Cookbook: Project 258 to The University of Texas Press for release in the spring of 2017. Peter and the gang have been working on this book, documenting the inner workings of the restaurant since before we opened our doors. It was a fascinating and incredibly time consuming way to build a book and it’s unlike anything I’ve seen out there. Peter was truly an embedded reporter, on the front lines of service with us for a couple years. Sadly, I don’t think he’ll ever make enough from the book cover the psychiatric bills from treat PTPD: Post Traumatic Pomplun Disorder. We wish him the best and a speedy recovery!

And, well, there’s one last piece of news. We have a little sister spot up the road a bit on Warren Street, 347 Warren Street, to be exact. Those of you who live in town know it. The spot is called BackBar. We’ve been open for a little under a year, serving drinks and light food to a great crew of regulars. None of this will change; rather, it will all be enhanced. By mid June we will be offering a new, larger menu of food inspired by Southeast Asian flavors. We’re calling the food component Bakar, which refers to the Malaysian roadside restaurants hawking Ikan Bakar, grilled or griddled fish. Literally translated as burnt fish. The Bakar menu will include light salads, fish, curries, and meats, many of which will be cooked on the plancha or griddle in the style of a Bakar restaurant.

That’s enough from me for now.

Enjoy the Quarterly!

Zakary Pelaccio is the chef of Fish & Game in Hudson, NY and the author of the book “Eat With Your Hands.”

A version of this article appears published in the Spring 2016 Newsletter from Fish & Game, which can be seen here.

Before Our Eyes

——-

Slowly
a bud unfolds
to leaf

and the forest fills
with flower smells
and color.

“All of a sudden!”
you might say,
about the Spring.

But Rumi says, “Patience
with small details
makes perfect a large work…”

Let go of thinking
and all your senses
will disappear

into one,
ever-changing
season.

Making love in this emptiness
shows us how
to truly see.

This, is what the World is doing
right now
before our eyes.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

Gratitude

——-

While the sky struggles for blue,
a wildflower dances
in the light
of its mothers eyes.

Behind
every cloud,
within
each drop of rain,

The great star reflects
and a voice
like soul music
shows the children home.

——-

digger

Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

Eat Local NY Announces Partnership with Salt of the Earth Seed Company

FOR IMMEDIATE RELEASE:

Eat Local NY partners with Salt of the Earth Seed Company to promote regional diversity, provide seeds to school gardens

DOBBS FERRY, NY (May 2016) — The Salt of the Earth Seed Company and Eat Local NY have become partners in an effort to promote regional biodiversity, advocate for seed saving and to provide students proper seeds for their school gardens. Eat Local NY’s online marketplace will add over twenty types of seeds, including more than five Ark of Taste varieties, by introducing the Salt the of the Earth Seed Company into its producer portfolio.

Just in time for the growing season, customers will have the opportunity to purchase seeds such as the Long Island Cheese Pumpkin, Mammoth Long Island Dill, Tongue of Fire Beans and more. By purchasing seeds, customers will not only get to grow food for their own pleasure, but will also provide seeds to children in need. With every packet of seeds you purchase, Eat Local NY will donate 100 seeds to students at a school garden as part of their School Garden Project.

All of the seeds from Salt of the Earth Company come from their own farm, Invincible Summer Farms on the North Fork of Long Island in Southold, NY. The seeds are used on the farm for fresh production to grow rare, unique and endangered heirloom and open pollinated vegetables for some of the finest New York City restaurants.

“In addition to providing fresh produce to the public and fine restaurants, our primary mission of preserving biodiversity is fulfilled as seed savers with the maintenance of our seed bank with well over 6,000 crop varieties to date,” said Stephanie Gaylor of Invincible Sumer Farms. “Biodiversity is a key to not only changing food systems, but also keeping food traditions alive.”

The partnership will also allow Eat Local NY to introduce basic seed saving workshops to children at school gardens and families at emergency food outlets. The Salt of the Earth Seed Company is part of the Long Island Regional Seed Consortium, which is a collaborative effort dedicated to education, advocacy and research to foster and nurture local seed systems. Both organizations believe in seed sovereignty and open source maintenance of seed that is available to everyone. This partnership will improve access and education. Grow. Share. Preserve. Explore.

About Eat Local NY:

Founded by Dobbs Ferry native Derek DiGuglielmo, Eat Local NY is a not-for-profit organization whose mission is to end childhood hunger in the state of New York and supply proper education and resources to children on food and nutriment while strengthening local food systems by supporting, promoting and advocating for local, sustainable farmers and producers.