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.