Partnership with Loaf Bakery, Hudson

September 19, 2011 § 1 Comment

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

May 23, 2011 § Leave a comment

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

May 23, 2011 § Leave a comment

“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

April 4, 2011 § Leave a comment


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

March 13, 2011 § Leave a comment

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

February 7, 2011 § 1 Comment

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

December 14, 2010 § Leave a comment

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
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