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.