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

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)

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)

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

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

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