A new venture called Service Industry Tips allows you to tip out-of-work local servers while partaking in meals and drinks at home that you would normally be enjoying at local businesses. “The idea behind this is not tipping to pay someone’s rent but more to make them smile and help out in small ways,” said Raquel Carrion, admin for the New Paltz/Gardiner/Rosendale group.
The first thing that comes to mind when you hear the words “maple syrup” is probably pancakes. Or waffles, or French toast; whatever your breakfast food of choice that’s enhanced by butter and syrup is. But Debra and John Corey of Highland have other ideas when it comes to maple syrup. Why can’t it take its place at the dinner table, too?
Longtime New Paltz residents who associate the cavernous space inside 58 Main St. with the college student hangout “Cafeteria” located there for so many years will find quite the transformation in what is now home to Pho Tibet, a serene and relaxed atmosphere in which to enjoy authentic Vietnamese and Himalayan cuisine.
The third annual “Taste of the Caribbean” carnival is planned for Aug. 15 but the approval of the Saugerties village board is needed for the event, carnival director Martin Dunkley said at the board’s regular meeting on Feb. 3.
Sunday, Feb. 16: A $5 admission at the door includes two flavors of hot chocolate. Other activities include blacksmithing and broom shop demonstrations, sledding on Hoot Hill and guided hikes.
Alyson Reidy owns and operates a beloved spot on Route 209 in Stone Ridge where ice cream has been served for nearly 70 years.
Saturday, Feb. 15: “I wanted to create a cookbook for people who had sort of fallen out of the practice of cooking or who had never learned to cook in a way that is flexible, incorporating different ingredients on the fly, which is what you get if you have a garden or shop at the Farmers’ Market. It also helps you avoid waste.”
Ingredients include vegetable rice, black beans, coleslaw, guacamole, pico de gallo, onion marmalade, a sweet chili sauce and cilantro. But the star of it all is the tender, juicy, short rib.
Sunday afternoon’s weather was cloudy, with temperatures in the 40s: not too cold to hang out outdoors for a few hours, but deﬁnitely chilly enough to spur appetites for warming samples of the spicy concoctions.
The humble bowl of chili con carne was once the province of mid-19th century cowboys and the incarcerated in Texas. Designed to stretch out the cheapest cuts of meat into something edible, the savory stew is now mainstream, devoured with gusto by most of the population coast-to-coast.