Pages

▼
Sunday, January 29, 2017

The Proposed Menu for 2017 in all its Glory

›
2017 Dinner Menu – Best of the last 13 years are chosen by the students of the Hudson River Valley Art Workshops Poule au Pot (2017) A w...
Tuesday, February 23, 2016

The Proposed Menu for 2016, subject to change by Chefschmarrn.

›
This is subject to change and does not include the alternative menu for those that have dietary restrictions. Also, I am listing these in r...
Monday, December 28, 2015

Best of the last eleven years at the Hudson River Valley Art Workshops

›
Next year, the year after and the year after that will be The Best of the Hudson River Valley Art Workshops of the last eleven years as chos...
Saturday, October 31, 2015

Mark vs. The Walnuts

›
As I was deciding on whether to put this escapade on my writing blog, MarkVincentLaPolla.com/blog , I realized that I had the perfect vehic...
Wednesday, December 24, 2014

Mark's Killer Eggnog Recipe

›
Follow the link to the recipe. Click here.
Tuesday, August 12, 2014

Poblano and chipotle Airline Chicken Recipe

›
I tell people that if they want a recipe for a particular dish they had here at the Hudson River Valley Art Workshops or Fiber Art Worksh...
Sunday, December 15, 2013

Follow the link to my eggnog recipe

›
Mark's killer eggnog recipe, click here.
Tuesday, December 10, 2013

My yummy Whiskey Sour Mix recipe

›
This is very easy to make and tastes much better than any store bought whiskey sour mix could be. Ingredients: 1 cup water 1 cup sugar (o...
Thursday, November 21, 2013

Tiramisu à la Greenville Arms 1889 Inn

›
Side detailed view of the Tiramisu. Serves 8 to 10 You can make this tiramisu in individual portions, or as one big dessert in a large r...
Wednesday, August 7, 2013

The Very Long Awaited and Coveted Rack of Lamb Recipe

›
I am serving this tonight. As I write this, I've actually served it. This means everyone has eaten it and loved it. This is one of the b...
Monday, July 29, 2013

The Even Longer Awaited Chili Recipe.

›
2 lb of boneless short ribs 1 lb of flank steak 2 t of Black River Creole Seasoning (or to taste.) 2 t of salt 2 t of black pepper 1 t...
Wednesday, July 10, 2013

Ma Pêche: The second half of our trip to NYC for the Fancy Food Show

›
I am sure you have all been waiting for is my review of Ma Pêche , a new David Chang restaurant. I have gone to Momofuku and thought it wa...
2 comments:
Tuesday, July 9, 2013

Breakfast at SaraBeth's: The second half of our trip to NYC for the Fancy Food Show

›
I've been screwing around tweeting, mostly on my twitter account, follow me (click here) , and posting on my Facebook account or my Life...
2 comments:
Monday, July 8, 2013

Perilla: The second half of our trip to NYC for the Fancy Food Show

›
. I admit it. We had every intention of going to the Fancy Food Show for all three days. We even planned to leave NYC at 5:45 so we could s...
Sunday, July 7, 2013

Fancy Food Show Eatathon! Our trip to Manhattan and the fun we had

›
Kim and I decided to go to the Fancy Food Show to see what the trends are. To sum up the trends, GF (Gluten Free) Food is in. Organic is wan...