Partnership with Loaf Bakery, Hudson

Another Fork in the Road is now getting their bread from a new bakery in Hudson, New York, called Loaf.

See a review of the bakery at http://hungryinhudsonny.wordpress.com/2011/08/18/an-ode-to-loaf/.

Daily Freeman Review

A Fork Worth Taking

 

Milan’s Another Fork in the Road offers food that’s fresh, local and innovative

 

This chef-owner wasn’t born with a silver spoon in his mouth, but he did find a golden fork in the road.

Jamie Parry, chef-owner of Another Fork in the Road restaurant in Milan, is one of the new generation of chefs who have the courage to take the risks to cull original sources for a new way of cultivating, preparing and presenting good that’s fresh, local and innovative.

The restaurant, open for just two years, is within sight of the entrance to the Taconic State Parkway, regardless from which you approach it.

“Nothing comes out of a bag here,” Parry said during a recent interview.

“Everything is locally sourced and handmade with French, Spanish and Manhattan influences,” Parry said. He noted that the kitchen ingredients follow a seasonal and natural progression, with, for example, dandelion pesto and frittata with local wild ramps (more on ramps later) on the menu the day the Freeman visited. Parry said he also makes his own soda, with rhubarb, ginger, lemon and root beer among the favorites… (read more)

Sprout & Pea Review

“home cooking in an urban, organic, gluten-conscious kitchen”

Review: http://www.sproutandpea.com/2011/05/fork-road/ 

 

After an event­ful Sat­ur­day in Hud­son, we had some time for more adven­tur­ing on our way home on Sun­day and nat­u­rally, our first stop was lunch. Since we were a bit clue­less about the sur­round­ing area, we turned to our favorite restau­rant at the Ramp Fest- Another Fork In The Road. After some google map­ping and a few wrong turns, we finally stum­bled upon this tiny road­side café in the lit­tle town of Milan, NY. We were greeted with smil­ing faces and when we shared the news that we had been huge fans of their ramp cre­ations, they in return shared their excite­ment to feed us with com­pli­men­tary dishes that left us itch­ing for more.Plate after plate appeared on our table and we dove right in. The first dish to hit our palettes was a grilled lamb and potato gratin with braised veg­eta­bles, includ­ing– you guessed it– ramps. My favorite thing about this dish other than the incred­i­ble com­bi­na­tion of fla­vors and tex­tures? The meat tasted exactly like my mom’s cook­ing. Some­thing about the sea­son­ings trans­ported me home and I couldn’t wait to taste more of this home cooked goodness. (read more)

Hudson Ramp Fest

Sample the ramp as interpreted by the brilliant minds at: Fatty Crab & Fatty Cue Swoon Kitchenbar The Fat Radish Another Fork in the Road Cook Shop Hundred Acres The Red Onion DA|BA Baba Louie’s

http://www.rampfesthudson.com/pages/index.html

Meatless Monday at Swoon

HOPE TO SEE YOU EATING YOUR VEGGIES!

WITH US MONDAYS IN MARCH AT SWOON

GUEST CHEF JAMIE PARRY: MARCH 21st

5 COURSES FOR $29.95

menu:

St. Valentine’s Day menu

5 Course meal, $40

1

Brandade Fritters

Lamb Ragout

2

Warm Fingerling Salad

bacon, mushroom, prunes, shallots, arugula

OR

Savory Pumpkin Tart

goat cheese, fennel marmalade, arugula & dijon mustard vinaigrette

3

Crab

fennel & mustard seeds, endive & lemongrass vinaigrette

OR

Escargot

black truffles, roasted walnuts, celery root

4

Duck  (Grilled Breast & Confit of Leg)

squash gratin, maple braised endive & black currant mustard vinaigrette

OR

Scallops

pancetta, Pomme Robuchon & spicy Swiss chard

OR

Quail

quinoa & quince

5

Strawberries, Brown Sugar & Sour Cream

a napoleon

OR

Chestnut Custard

dark chocolate bark

New Year’s Eve menu

6 Course meal, $65

1

A few seasonal pickles and house made mozzarella

2

Pheasant and black truffle ravioli

hen consume, celery root, and long pepper

OR

Tuna

horseradish, mustard, and seaweed

3

Sweetbreads

buttermilk, huckleberry, and smoked almond

OR

A Winter Salad

merguez sausage, zucca di napoli, baby arugula, herbed labne

4

Olive Oil Poached Monkfish

country ham, baby bok choy, and a salad of radishes

OR

Beef Shortribs

chanterelles mushrooms, aliogote, caramelized red onion

OR

Cavendish Farms Quail

mustard greens, tasso, king oyster mushroom strudel

5

“Tarentaise” Thistle Hills Farms, Vermont

apple cake and salt/pepper shortbreads

6

Milk Chocolate Tart

turron ice cream, blood orange reduction

OR

Brown Sugar Pot a Creme

Afajadores