The Suvir Experience Part 4

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Special New York Treats for WoodyAfter many days of steady rain we finally had the joy of seeing the fall colors at their height golden in the sunlight and Jupiter and the Milky Way at night. Woody and I took an hour and a half walk around the long pond near the farm to enjoy the views and get some fresh air. We experienced two terrific windfalls: late harvest wild raspberries and two large puff balls which we brought back to New York to slice and fry in clarified butter (I come from a mushrooming family!)

WE SAW THREE OTTERS AND A BLUE HERRON IN THE POND

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PUFF BALLS HAVE A EXQUISITELY TENDER COTTONY TEXTURE AND WOODSY FLAVOR

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In returning to New York State, Woody was hoping he could look for new Octoberfest beers not already on his broomball team's annual posted list. His teammates try to find and taste as many Octoberfests as they can before Thanksgiving. He was fortunate to find two new ones. Cooperstown Octoberfest is brewed on site at a pub in Glen Falls.

THE PUB

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MIKE, THE ADORABLE BAR TENDER FROM IRELAND (OF COURSE)

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Back in New York City, a long search found the Amity Hall by Greenwich Village to enjoy a Otter Creek Octoberfest beer. Our grand finale in New York included all of us: Elliott, Woody, Suvir, Charlie, and me. Suvir had to return a few days earlier to participate in the fall Food Network events and he arranged a special tasting menu at his wonderful restaurant Devi. Suvir, still dressed in his chef jacket, joined us sitting corralled between Charlie and me so that no one would ask him to jump up and leave the table (well they did only once). We began with a champagne toast of Veuve Clicot and proceeded through an extraordinary array of flavorful courses (with wine pairings) including my two favorites: the gigantic shrimp and the long bone lamb chops.

WE ALL SWOONED OVER THIS SILKY MANGO CHEESE CAKE

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I took Woody for lunch on the last day of his visit to a new and favorite neighborhood restaurant where I had fallen in love with their eggplant parmigiana. It is slightly burned around the edges which adds to the delicious acidity of the tomatoes. When I asked for the origin of these tomatoes, assuming they were the exceptional San Marzano tomatoes from Sicily, they told me that all products used are from the USA.

TORISSI'S

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A 7 LAYER CAKE OF EGGPLANT

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The side dishes are also delicious. I especially loved the cauliflower roasted to a crisp with bread crumbs and herbs.

ROASTED CAULIFLOWER, BRUSSEL SPROUT AND LEMON SALAD, ROASTED RED PEPPERS

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Last spring I posted about my loving the Cacio et Pepe at Maialiono's so much that I then sought to purchase the two cheeses imported from Rome, cacio da Roma and the pecarino Romano needed for this recipe. The only place in New York that I found carried them was Di Palo, in Little Italy. On Woody's last day here, we made a return trip to Di Palo to get the cheeses so that Woody could enjoy tasting New York back in Minneapolis.

DI PALO

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WOODY'S CACCIO ET PEPE

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I also discovered that Di Palo makes a wonderful artisan Buffalo milk cheese called Burrata. Back home in Hope, this was lunch, served with the very last of the season's Menegus tomatoes.

THE PERFECT FALL LUNCH FOLLOWED BY APPLE CIDER DONUTS FROM A NEARBY FARM STAND!