We couldn't be more thrilled that Florence Fabricant has reviewed our new cookbook "Feel Good Food, Recipes from the Hudson Valley's Blue Mountain Bistro-to-Go" in the New York Times. Read the online article entitled "Culinary Tales from the Hudson Valley" posted October 15, 2018 here. The print edition of the article will appear on Wednesday October 17, 2018
Enjoy this sneak peak recipe for Mixed Leafy Greens from our newly released cookbook "Feel Good Food". It's fall and greens are at their best. Pick some local varieties up now at your local farmstand while their flavors are at their peak.
Here's a wonderful vegetarian version of the classic Greek dish Moussaka. This is just one of the great vegetarian recipes in our new cookbook, "Feel Good Food, Recipes from the Hudson Valley's Blue Mountain Bistro-to-Go".
Mary Anne and Richard Erickson, owners of Bistro-to-Go on Route 28 in Kingston, announce their 25th Anniversary Celebration with an official book launch and signing, Saturday, September 29, 2018 from 11:00-5:00 at their Route 28 location. All are welcome.
Okay, so you’re hungry but not in the mood to cook, and you’re not in the mood to eat out either. What to do? Gas station munchies? Fast food? Hold it right there. Don’t do that to yourself—not when Blue Mountain Bistro-to-Go has exactly what you need.
For most of America Thanksgiving means a four day weekend, lots of good food and football games. For those of us in the food service business it means a lot of work. The work begins long before the turkeys even arrive. The week before we roast turkey necks to get a jump on making the gravy, about 18 gallons worth this year!
Now that the warm weather wedding season is winding down, I thought it would be fun to highlight some of our favorite weddings from 2016. June is always the most exciting month for celebrations in the Hudson Valley, as everyone cheers the return of warmth, budding leaves, greenery and flowers.
Late summer is the most delicious time of year for local produce. A visit to any farm stand is sure to inspire a wonderful new meal. Check out this vegetarian dish I made with zucchini "spiralized" into a "pasta" and all locally farm-grown produce.
Looking for a recipe for a Southern Tomato Pie? You'll most likely find that most of the recipes are full of mayo and cheese. With this in mind, Chef Erickson invented this recipe that's a cross between a Provencal-style tomato tart and a classic deep dish tomato pie. It's healthy, delicious, and colorful! Enjoy it all summer long when tomatoes are at their best.
Artist/owner of Bistro-to-Go Mary Anne Erickson has designed the store and cafe's new sign as a tribute to all her favorite vintage neons signs from the past. This beacon of Feel Good Food shines 24/7 welcoming travelers and locals to their eatery for delicious, nourishing food to eat-in or take-out.
"Bruschetta" (oil rubbed and toasted baguette slices) are great finger foods and a perfect appetizer for a cocktail party or a cocktail hour at a larger celebration. There are many different toppings you can use to make this perfect bite-size appetizer, and we think this combination of olive tapenade and goat cheese is a real winner! Tapenade is a tasty olive spread which takes its name from the Provencal dialect for capers "tapeno". Everyone makes his or her own version, varying the proportions but the basic ingredients seldom change.
Over the course of the next few days building up to New Year's Eve, we'll be sharing some of our favorite appetizer recipes with you. This Tuna Tartare is always a hit for weddings and cocktail parties!
The freezer at Bistro-to-Go is always stocked with the most delicious soups, made daily. Here's a sampling of what we have on hand most days - when demand hasn't wiped us out. You can also find Lasagna Bolognese and Vegetarian Lasagna and other specialty products in our freezer throughout the year.
This is another fabulous finger food that can be prepared in advance and easily reheated at the last minute for a passed appetizer. We also make a larger version of the same cakes and use it as the base for a vegetarian entree, served with assorted vegetables.
What a great honor to have received this huge vote of confidence from Hudson Valley Magazine readers. Followed by a thank you letter we received from a very happy customer and wedding host.
This DIY demonstration of how to make your own festive vegetable centerpiece (crudite) has accompanying photos to show you how easy and fun it is. Skip buying an expensive flower centerpiece for your next party and make an edible vegetable arrangement instead.
Chef Richard Erickson muses on the distinction between the festive holiday dishes Turducken and Turkey Ballotine. And in the process of creating his own version of this, he discovered something truly delightful. Enjoy the photo compilation of the steps he went through to make this dish a real winner that will impress your guests.
Fabulous desserts are a hit all year round, especially here at Blue Mountain Bistro-to-Go. We are so proud of our fabulous baker, Melinda Champagne for her heroic efforts in putting out desserts of the highest quality. Enjoy these images from the sweetest year on record (and thanks to Roy Gumpel for the yummy shots of the chocolate cake and the chocolate cupcake).
Sometimes fate has it that all the perfect ingredients show up within hours of each other and a brand new dish is invented. That's the fun of being in the restaurant business - creating something delicious with what you have on hand. Try doing this at home sometime and you might be surprised at what you come up with!
This farm-to-table recipe for Eggplant Okra Bhadji was inspired by an Indian cooking class I took many years ago at the Siddha Yoga Ashram on Manhattan's Upper West Side with the personal chefs to Swami Muktananda. What an honor to create this homage with vegetables that were grown just down the road at our favorite Gill Farms.
VISITvortex is one of our favorite local magazines. They asked us o provide them with a "farm-to-table" recipe for something using the fresh produce we get in every day from our one of our favorite local farms, which is by far, Gills Farm in Hurley, New York. I turned around to ask our chefs what they had in mind and Jonathan had just put out our plat du jour today, Fresh Trout with Olive Salad (inspired by Muffuletta Olive Salad Recipe from New Orleans). So here's a little inspiration for you today.
What can you say about such a beautiful spot to host a wedding as the Mohonk Preserve. The views to the west are superlative with stunning sunset views, and the site itself is so welcoming with an Adirondack-style pavillion for dancing, and rustic bathrooms so no other provisions are necessary. We just love this beautiful piece of the Hudson Valley for a romantic wedding venue.
If you're looking for a decadently delicious appetizer or main course rice dish for your next holiday party, look no further. This recipe is a knock out and sure to impress even your most discerning guests.
Chicken wings have never really been our specialty, as a fine dining restaurant, but now that we've switched gears to Bistro-to-Go we're in the take-out biz and things have all together changed. We were invited to be a part of the the Wing Fling, a big Ulster County, New York event at Cantine Field in Saugerties and gues what? We came away with first place in the voter awards. Here's a recap of how we made our wings so good.