The Amsterdam Restaurant ; Rhinebeck, New York

                            

The Amsterdam.  Rhinebeck      
6380 Mill Street                     
Rhinebeck, New  York, 12572
Tel.  845 516-5033
Hours Tuesday -Sunday
Open; 5:30--10.00P.M
Weekend Brunch          
Rating:  EXCELLENT
By; Baron Corso de Palenzuela von Habsburg



The Amsterdam Restaurant.  Rhinebeck, New York

Chef Sara Lukasiewicz :   Young Chef Extraordinaire at the Amsterdam restaurant.



The moment you walk into the Amsterdam restaurant in Rhinebeck New York you'll experience an embracing hospitality.  This wholehearted ethos to peace and friendship is embodied by owners Howard and Chris Jacobs.    Everyone is warmly greeted.

All are Welcome. The restaurant is festive and friendly, the food and drink inviting.  The patrons, a colorful mix of happy characters.

On a recent evening in autumn, my beloved and I decided to eat at The Amsterdam.   I have eaten here on several occasions.  I love the vibe here.   It is a fun and sophisticated culinary oasis in this little charming village.  It is the newest dining hot spot in Rhinebeck and Dutchess County. The eatery is a beautiful restored building on Mill Street dating back to 1798 with plenty of exterior charm -an inviting place that welcomes guest who crave fresh food, tasty bar bites and splendid cocktails.  Try the Dutchess cocktail, or the QuarterHorse  They are sure to please.

 The modern interior is well lighted with good acoustics.   The open kitchen crowned with a sculptural wall arrangement of wine bottles above the open galley anchors the space of the main dinning area. 

Floors and tables with pleasing wood tones, and soft colored walls are all soothing and warm.  Overall the interior is very nicely appointed --the design works to create a calm, chic and casual  ambiance.  This handsome eatery offers four dining choices--main dining room at street level, a beautiful bar area, an upstairs special events room, and a large outdoor patio with a bocce ( boules) court and fire grill.   Seating overall is approximately one hundred and thirty patrons.

Executive Chef  Sara Lukasiewicz is the shining star of the kitchen dominion here.    She is a very affable Culinary Institute of America graduate -2008.   Well versed in her craft and expert in the art of snout to tail fleishing and cookery.  She is quite unique among fellow chefs. She formerly was a chef at the Red Devon  restaurant in Bangall,  New York.  And  she also tenured at David Changs Momofuko Noodle Bar in New York City. Here is a chef with very good experience.   You can glimpse at Chef Lukasiewicz at the helm-- in the open kitchen, in the main dining room, as she expertly guides a well selected, efficient and dexterous staff  as they turn out the nightly fare. 

Sara Lusasiewicz, Chef extraordinaire in charge of all the culinaria at the Amsterdam restaurant, creates her very own deliciously simple and classy starters and entrees.

 We decided to start our dinner with a bottle of Emilio Lustau Sherry and ordered the Amsterdam Salad. Our server Connor P. Dineen  was menu knowledgeable, friendly and competent-- plus never forgetting to replenish our water glasses.   The Amsterdam Salad: was a light and refreshing assortment of fresh cherry tomatoes, and radishes served with toasty croutons in a Sherry Vinagrete.  It was quite delicious.  Another wonderful salad was the Roasted Beet Salad : Baby Beets cheese , Greens, Beet Romesco in a Balsamic Vinaigrete. Quite good.
 Or try the House Smoked Salmon:  A very colorful tasty presentation of thin layers of Smoked Salmon served with a crispy hash brown latke, cream fraiche, chives, and Spanish capers.  A real winner.

Among the show of straightforward entrees at the Amsterdam, I opted for the Dry Aged Chef Cut Steak:  This succulent mouthwatering 8-10 ounce steak of deliciousness cooked medium rare was tender and moist.

It was slightly charred, yet very juicy on the inside---cooked to perfection.  It was served with a delicious assortment of properly cooked  Mushrooms, Broccoli, and Fingerling Potatoes, with Red Wine Butter.

Or try the Dry Aged Duck Breast:  Perfectly cooked-- delicious crispy exterior, tender and pink on the inside with a slight degree of good gaminess. It was accompanied by small tender pieces of Calliope Eggplant, Cherry Tomatoes, Califlower, and a healthy portion of al dente Black Barley--creating a hearty and earthy combination and a perfect harmony of flavors and texture.   To die for.


Chef Lukasiewicz's talent is fully demonstrated with the menu mains-- entrees offered at the Amsterdam.   Her opening specials of the day are nothing short of brilliant and original.

Dry aged steaks, rich pastas, dry aged duck, rabbit, seafood options, vegetarian concoctions, are all executed with cooking finesse and expertise.  She is keen on using quality global and local ingredients for an elevated dining experience.  Her devotion to farm to table is innate and genuine--so reflected in her many smart and joyous eponymously epicurean  creations--paying homage to Wisconsin, the Hudson Valley and the world at large.:  Try the Everything Lavash--exciting flavor of spices and texture of unleavened flatbread respectful to Persian and Armenian traditions, with a Hudson Valley twist on the dipping sauce.  A simple masterpiece from her kitchen. Or try the Delicata Squash Salad--a true standout with a soulful use of South American quinoa.

Chef Sara Lukasiewicz is food revolution.

She is more about creating a new food palette with her many foods and spices from her  Global Kitchen Cabinet.  Yet she is also about interpreting Hudson Valley traditions of food. Her food is never fussy, and the flavors are always clean. She shines in her myriad gastronomic orchestration of interesting dishes.   The flavors of  local ingredients she incorporates in her cookery, and the presentations of healthy dishes she creates are enjoyed immensely by those who dine at the Amsterdam .  Chef Lukasiewicz never ceases to amaze.

The Amsterdam Rhinebeck is packed daily with locals, with chic New Yorkers, Hollywood celebrities, city folks from the tri state area, and world visitors sightseeing in the Valley and looking for excellent cuisine to savor.   A late night table by the charming bar, or fireplace, a bottle of wine,delicious food and a significant other are all you need for a romantic evening at this Mill Street charmer.   The Amsterdam restaurant boasts a  revolutionary menu of starters, superb entrees, and Charcuterie plates, prepared by Chef Lukasiewicz.

Also heavenly dreamy desserts by Pastry Chef Courtney Reese are a must. Try the famous cheesecake.   And  of course excellent cocktails by Bartender  Francisco Bango.    At the restaurant  there is always a crowd of beautiful people amid the graceful décor enjoying it all. The food and ambiance  is so good  that chefs and staff from local restaurants: Le petit  bistro, Liberty, The Local, and Savona's  flock nightly to the Amsterdam to experience the real deal here.

 Cocktails are expertly made by Cuban- American Francisco Bango who is extremely knowledgeable in his field and cheerful with customers.  Mr. Bango's libation menu features trendy new drinks as well as classic ones--Negronis, Gimlets, Martinis, The Baron, and killer Daiquiris, and Presidentes,  Cuba Libres and The Diplomatico ----all ideal to sip at the bar and watch Mr. Bango work his mixology magic. The restaurant also has a good selection of New York beers: 

Try the Sloop: Juice Bomb IPA, Abandon:   Pale Ale, East Branch. the Berliner Weisse: Rushing Duck. or the Gun Hill: Spirit of 76.  The service at the restaurant is always hospitable, calm, and competent--with superstar servers like Emily Rose Schmeichel, Connor P. Dineen, Kerri Sue Lewis, Nickolas Tulsson, Rebecca Smith, Jessica Tibbitts,  Kennedy Irwin, and General manager: James Jusseaume. The Events Manager Ryan Stuzbach.  And Dining Room Manger Fletcher Tingle.   A great professional crew that makes the Amsterdam function as well as it does.

The Amsterdam Rhinebeck distinguishes itself too in the dessert department.  We decided to end our dinner with the Honey Cake--brown sugar, buttercream ,vanilla gelato with a salted graham cracker crumb.

It was light enough and delicious to devour after all the prior food and drink consumed.  Or try the Lemon and Rhubarb Tart made with spiced maple almond granola, toasted meringue.  Both were so good.  These are tasty treats of the culturati and glitterati that frequent the Amsterdam for dessert and after supper drinks.

Whether its an intimate event or a gathering of fifty people or more, the owners, Howard and Chris Jacobs, have built up a very professional staff to handle it with perfection. They have created a happy and beautiful ambiance.   My dining experience proved to be a delightful culinary extravaganza of flavorful bites, and delicious food and great libation. It made the dining experience on point. As far as I can judge, the Amsterdam Rhinebeck restaurant has world famous stature.   Rating: EXCELLENT.


Baron Corso de Palenzuela von Habsburg is a  Chef, world restaurant critic, food and wine connoisseur, He has been published in world wine and food magazines. Gusto,  Millionaire World.  And local newspapers as well including Edible, New York Times, Hudson Valley News, Observer, The Country and Abroad.  He resides in Florida, Virginia, and New York.  He can be reached at Habsburgtrust@aol.com

                                                                                                                                                                                                                                                                                                                                                   H

PORCHFEST   RHINEBECK    NEW YORK              Rating:  EXCELLENT
SEPTEMBER 24 2017

By  Baron  Corso de Palenzuela  von Habsburg 

An Autumn Cornucopia of  Music, Food, People and Fun in Rhinebeck

There is no better way to celebrate fall in Rhinebeck, New York than by enjoying the free music of the live bands, as many as sixty, that set up and play in the many beautiful house porches on manicured lawns that dot  the pretty village. It is a splendid autumn cornucopia of  music, food, people and fun in Rhinebeck.

 The second annual event brought in more music bands and food vendors  than last year's inaugural event. The festival is held on three streets in the village: Livingston St. Chestnut St, and Mulberry St.   Porchfest is the brainchild of Liz Mazzarella.   The Mazzarella family, long time residents and pillars of the community are highly devoted  to embracing and enriching the ethnic diversity found in the village. They work tirelessly to help the Rhinebeck village community develop more cultural happenings. And are quite adept at creating a very pleasant stage with a big cultural bang for everyone coming to the Village for PorchFest. Liz Mazzarella said " Porchfest is about our village,. A true celebration of community"

 This year the selection of food trucks and food tents  that enticed the crowd with the wonderful aromas of their flavorful fare was a phenomenal site to behold. The service was fast and orderly and the food was good.      The police presence provided safety, were polite and traffic effective.

 But the music really was the stand out category of the Porchfest. It made  Porchfest a very happy and splendid little happening on a gorgeous autumn afternoon.  Among some of the finest performing music ensembles at Porchfest Rhinebeck were;  The U Guys, Steve Bartles and crew, Jeff Loeber and Greg VanDine, one of the most loved and hottest band in the Hudson Valley. They never fail to provide the big beautiful sound of some classic rock and roll songs, and some Johnny Cash country western ballads as well  --  favorites that always bring in many many fans.   Other notables bands performing for the second year of the Porchfest was  the famously talented  Vinny's Basement, with bass guitar player Barry Cohen.  And  the fantastic sounding vocalist and musicians producing a great vibe.

You can also enjoy klezmorim music performed by Caprice Rouge, Berl's Hotsie Tootsie Klesmer Orchestra and the more classical Eastern European group Madarka  founded by Harry Sweet that garnered much praise from the public.   I love Madarka band! Other fantastic groups are Harmony Grits, and Unsound Resistence.  Both of these giving a superb presentations.   The Benji Kaplan and Rita Figureido duo at the Luthuren Church was a very refreshing treat of interesting Brazilian sounds too.    Many other musical groups such as  Pete Santora, Aviation,  Alex Nolan and Friends,

The Wheelers, Bushwacked family and friends,  and the Rick Z and Carl" Kentucky" Frizzell  band greatly impressed  the many people that were listening and dancing to the beautiful melodic rhythms.  People were extremely happy to be saturated with song and food throughout the whole event---- with strong yearnings for more and more next year.

 The many Food Trucks lined up on  Mulberry Street were a very welcomed presence of international flavors.   Abba's Falafel stand headed by owner Roy  was a huge success selling tons of the flavorful homemade Israeli delicacy.

   C.J Pizza of Rhinebeck, celebrating thirty-six years of operation is  headed by chef -owner Mr, William Abela.  The C.J Pizza kiosk was  a great spot for delicious tasting pizza that many people enjoyed.  It had a many selections of different toppings and flavors on their large pies. The crowd watched a ten year employee, Griffin Peets of C.J flip high the masa, and work the dough, then add the sauce, toppings and then just oven cook it to perfection. According to Mr. Abela: " C.J Pizza  makes every day a good day."  The people just loved this pizza heaven on Mulberry St.    My next stop, the food truck, Rosco.s Barbecue, was also selling lots of real good food.   Frittes of New York, was also very popular, and lovable Carole's Hot Dogs. - selling great tasting hot dogs with  the works was a hit. And the Pastries Tents, and Cookie spots that were so abundant truly had some wonderful delights for all to enjoy with a spot of tea, lemonade or a soft drink.  The immense turnout of fine people, the exciting bands, and the food trucks on such a beautiful fall day surely marks an auspicious future for Rhinebeck  PorchFest.   Rating:  Excellent




Baron Corso de Palenzuela von Habsburg  is an international food and wine critic, Beer and Chocolate Connoisseur.  He has been published in the  New York  Times,  Edible. Bon Appetit, Gusto, Millionaire, and local and International newspapers, Country and Abroad and Hudson Valley News.  He resides in Virginia, Florida and New York.   He can be reached at Habsburgtrust@aol.com

THE ICE HOUSE                     Rating: EXCELLENT*****

1 Main Street
Poughkeepsie, New York 12808
Tel.  845 232-5783
Open Seven Days for Lunch and Dinner



The Ice House:  A True Culinary Powerhouse in the Hudson Valley


On a recent gorgeous afternoon in summer I decided to eat at the Ice House in the beautiful Hudson Valley--- The Valley, known for its scenic vistas, and fine dining establishments. And  many other things of wonderment that uplift the human spirit:

The historic Ice House Restaurant in Poughkeepsie, New York nestled  right on  the majestic Hudson River Waryas Park waterfront, is a very wonderful dining and exciting culinary spot in Dutchess County.  The restaurant is really pocket friendly. The Ice House Restaurant is the paragon spot of regional cookery-- offering and serving the taste of exquisite fine food and wine of the Hudson Valley.   It offers some really excellent eats that are moderately priced : Fresh seasonal salads, soups, sandwiches, innovative entrees, delicious desserts, great beer, and good wines. And lots of genuine hospitality.

Owner Michael Lund has meticulously assembled

a great  professional staff that makes the restaurant shine in the Hudson Valley gastronomic scene.  His expertise in the field of cuisine has brought aboard  the very talented Chef Kai Abrahamsen, formerly of The Cote Basque in New York City to take the helm as chief executive chef. He has also endeared us with a very savvy international beer and wine specialist and consultant, Michael van Houten for beer pairing events held at the locale. Mr, van Houten's beer suggestions are impressive. To enhance your dining pleasure, he will always steer you in the right way.  The Ice House also has a smart wine menu of domestic and International Reds and Whites that pair very nicely with the food offered at the restaurant.

 Mr. Lund has also chosen wisely in putting together a very highly qualified team of very friendly, polished, and competent servers and wait staff  that make the restaurant run smoothly.  Our servers, Lamar, Kaitlin, and Steven Howard, during our dining experience, are case in point. They were well versed in the menu selections and wine and beer pairing.   And quite informative and attentive. 

The Ice House is a must stop for lovers of fine wines and fresh seafood.  It has

an excellent selection of fish and seafood delights and other excellent entrees. To start try the Rosemary Calamari in a Chipotle aioli and roasted tomato sauce.  It is really quite tasty.  Or try Chef Abrahamsen's: Kai Seafood Bisque,-it is silky and creamy smooth while providing elegant texture with flavorful ingredients from the sea. This is  one very artful Bisque concoction I really love. And also a real crowd pleaser.  Or go for the Captain's Fish and Chips: Tender fresh Beer Battered Cod fillets fried to perfection. Served with a bountiful portion of French Fries and really tasty tartar sauce.  Irish Guinness  Beer paired nicely with the Cod.


Or if you are really hungry try the fish entrees , two scrumptious standouts are: The Pan Seared Atlantic Salmon, a beautifully presented, succulent hefty piece of deliciousness.  It was medium done keeping the flesh moist and tender. 

It was served with roasted potatoes, zuccini, summer squash, and baby arugula-- in a Dijon mustard vinaigrette thoroughly rounding out the full flavors of this colorful culinary composition.   Or go for one of my favorite: The Sesame Crusted Ahi Tuna.  It is perfectly cooked --keeping the fish always tender and moist.  It is served with a tangy Teriyaki sauce. sesame lo-mein noodles and sautéed bok choy.   A splendidly tasty and exotic dish.   The complementary Albarino  and the Belgium beer: Fat Tire suggested by Mr van Houten paired superbly with the fish entrées -- providing  excellent companionship of food and drink--culinary counterpoint at its best.

If you are vegetarian, or enjoy salad with your entrée, Seasonal salads are top notch here.   Fresh, delicious, and very healthy. They are expertly created  by the garde mange in charge.   Try the Arugula Salad: Fresh arugula, beets, goat cheese, quinoa, and almonds.   A very healthy treat. Or go for the Ceasar Salad, a favorite with the locals here.

All the entrees are exquisitely plated, well portioned, and the flavor of the food I tried was deliciously reliable and on point. My dining experience was very memorable with the classic seafood selections. With every food dish  brought to the table , we are able to see, taste and appreciate the talent and masterful craft of Chef Abrahamsen at work here with his impeccable presentations.

The décor is pleasant and comfortable.  There are two spacious airy sun fill rooms. The main dining area with tall ceilings and the Bar room with a long handsome bar with  nautical motif throughout. Both rooms together provide seating for about one hundred patrons.  Banquet seating provides beautiful views of the Hudson river and its bridges.

The décor items that are hanging on the exposed red brick wall are representative of the tools used in the Ice trade during the early eighteen century. A large canoe hanging from the ceiling and vintage photos throughout enhance the nautical theme.    If you go for early dinner, try to secure a quiet corner window table in the main room, the most romantic spot in Poughkeepsie. The view overlooking the Hudson river, and the Walkway Bridge is spectacular.  The restaurant patio, on the waters edge overlooking the Hudson River is open from May --October. It offers more room to enjoy live music, and more room to stretch out and catch the scenic view--- A place to see and be seen while you sip and sup on some great food and libation.

To complement dinner, try the many fantastic desserts available:  The  Hand Rolled Tartufo, the Toffee Blondie, or go for the Carrot Cake, or the Cheese Cake.  And the Cream Maple Peach Fritter is truly wonderfully delicious and rich.   I ended my dinner  with the Tartufo and a good cup of French Roast coffee.  Dining here proved a very relaxed.   And a splendid experience.

The Poughkeepsie Ice House is a true culinary powerhouse. 

The many specials that Chef Abrahamsen can conjure up will dazzle your palate.  His innovative culinary flights will not disappoint.  Chef  Kai Abrahamsen is master at the culinary helm here with a sure chartered course of many delights that will make you swoon.  And owner Michael Lund has worked very hard to have the best restaurant in Poughkeepsie that offers  the best seafood and the most delicious seasonal creations around here. Rating:  Excellent *****

Baron Corso de Palenzuela  von Habsburg:   Is a Chef, and internationally known restaurant food, wine, beer, and chocolate critic , He writes about top restaurants  in the Hudson Valley, the United States, and Europe.  He has written for world food publications.   Bon Appetite, Gourmet, Country and Abroad, Edible, Gusto, and many Newspapers, as well as covering food festivals and Gourmet events in the Hudson Valley and the World.   He resides in the U.S. A .  He can be reached at : 845-706-1244

Destino Restaurant                    Rating:  Excellent *****

1Church Street
Chatham, New York 12037
Tel. 518 392-6663
Hours; Monday--Sunday; 5:00-9:00

 Great Flavors of Mexican Food and Drink in the Hudson Valley



When you go to a restaurant that offers good fixings, and the food is so good and wholesome, you know your belly is in for a good culinary ride.  Destino restaurant located in Chatham, New York is a spectacularly casual dining oasis for authentic killer Mexican cuisine and excellent margaritas.  Many of the tapas, entrees and spicy salsas, and cocktails featured at this colorful eatery will inspire the most jaded gastronomes. 
Chef owners Zvi Cohen, and Gavriel Cohen have devised a menu more articulate and colorful than Aztec warriors.  The cuisine is inspired by Puebla and Oaxaca Mexican regional cuisine, flavors, and ingredients.  Also present at the helm of the kitchen  are two other chefs quite adept with regional Mexican fare presentations--  both having a great cooking expertise and impressive resumes-- Chef Moises Ortiz, and Chef Carlos Gomez--these two gods of Mexican culinaria will not disappoint. 

Destino has the look of a spiffy tavern at the intersection of an Acapulco ,Guadalajara or a Mexicali road . The interior is nicely adorned with Mexican artifacts.  The three interior dining rooms

are spacious with seating for about 60 patrons.  The space is comfy and clean, exuding a crunchy charm with plenty of Mexican culinary soul.  The outside patio area has a relaxed ambiance with seating for about 35 patrons.  Here, dining al fresco, you feel you're vacationing somewhere down Mexico way and not in downtown Chatham, New York. Destino is the perfect place to kicking back with a cold cerveza, or splendid Pina Rita margarita cocktail and eating some fantastic food--enjoying the good life and sipping the cocktails as they flow on and on.

On a recent autumn afternoon my good friend and I ventured to Destino for some real Mexican eats.

We have been here quite a few times and always have had a wonderful time-- our high expectations are always met.  As always the service staff is prompt and friendly Our server Michael Rohlfs was informative and courteous. We knew what we wanted and so we ordered drinks, appetizers, entrees and dessert.  Our dinner began with  an Enchilada: Two  corn tortillas of three cheeses.  And ordered it with  four cocktails and came with the complementary house made chips with salsa that are so famous and so very good.   Our drinks complemented the Three Cheese Enchilada fabulously.  The Pomegranate margaritas, the house Pina Rita and the classic mojitos were spot on as always.   The many margarita choices are matched by a wide selection of great tasting appetizers and entrees at this trendy eatery that locals love so well. At Destino, classy tequilas and mescal with a swell of artful concoctions of drinks, by expert mixologist Katie Joern, are the real attractions for many aficionados of fine and superb pours that pair properly with many  small bites. Ms Joern's bartending is impressively refined and well seasoned when serving her customers exciting drinks to accompany their delicious food.


Among the more familiar traditional items are the Plaza beef tacos  that we had.  Plaza tacos can be ordered with chicken, pork, veggies or tofu.  All tacos are made in house and slowly cooked .  The tender, moist, intricately spiced meat filling boasting flavors of Puebla and Oaxaca were excellent.  They are served with extra spiced sauces that add a real kick to them.  This main dish of Plaza de Puebla Tacos, (steak brisket sudero)comes with three house made soft corn tacos with small cube size beef brisket ,cilantro, onions lime and avocado and tomatillo sauce, served with rice and black beans, and  home made Chipotle and Habanero sauces on the side.  It is a superb entrée.

 Appetizers are a must here: The Empanadas al Horno, veggie or meat are heaven sent tasty turnovers with an oven baked flaky crust and served with scallion dipping sauce. Or  try the Quesadillas with spinach, mushrooms, and three cheeses. 

It's to die for.  Have it with a classy Cuban Mojito or a Prickly-Pear Cactus Margarita to enhance the experience.  Their Elote grilled corn cob with cheese, Oaxaca sauce and fresh guacamole is a must for corn lovers. And if you prefer a delicious vegetarian entrée to satiate a big appetite go for the Chile Relleno de Otono; Stuffed charred poblano pepper with cider-roasted butternut squash, spinach , manchego cheese, corn , rice and earthly black frijoles that were delicious and well seasoned. Once you tasted this wonderful food concoction you'll shout: Viva Mexico!
Chefs Moises Ortiz and Carlos Gomez  are the bright Aztec gods of Mexican food at Destino-- with every bite we took of the food before us at our table the skillful craft of the two chefs was highlighted.   When dining at Destino we are rewarded to the delights of a delicious dissertation on the exotic and luscious flavors of  real Mexican cuisine. It is easy to see why Destino is so popular,--bright articulate surroundings, are matched by big shiny food flavors, but come with a small price tag. We ended our dinner with a caramel custard flan and a glass of Herradura Reserva Tequila neat.

The restaurant carries a good selection of red and white wines and domestic and imported beers. The Ermita Rosado Rioja from Spain is quite good and so is the Casa Julia Cabernet from Chile.
Their most interesting liquor is the smart selection of fine tequilas and mescal that are available at the restaurant.

Far above the ordinary and mediocre Mexican fare found at cheap restaurants throughout the Hudson Valley, Owner Zvi Cohen, at Destino restaurant restores the rightful dignity of Mexican food as a world class cuisine.  Here is a class act in the restaurant business that is hard to beat by his competitors.

Everything is fresh, locally source, or brought in from Mexico, and made from scratch. For those seafood lovers the Fish Taco Ensanada, and the  Shrimp Tacos are a must.  So very fresh and delicious.
Chef -owner Zvi Cohen has a passion and great respect for his ingredients that he buys for creating his masterful dishes at Destino.  If food was live theatre Destino would be a hit Broadway show par excellence. Zvi Cohen has given Chatham, New York the most inspired translation of modern Mexican cuisine this side of Mexico City.  When in the Hudson Valley make Destino Restaurant your  destiny for great flavors of excellent Mexican food and drink.                 Rating: Excellent *****


Baron Corso de Palenzuela; Is a chef, an international food ,wine, beer, and chocolate connoisseur and critic..  He has written extensively on world cuisine in many leading journals, food magazines, and newspapers.   He resides in New York, and Virginia,  He can be reached at 845 706-1244.

Taverna Cretekou

Taverna Cretekou                                   Rating :  Excellent *****

818 King Street

Alexandria, Virginia 22314

Tel 703-548-8688

Closed Monday

Open:  Tuesday-Sunday 11:30 A.M --2:30P.M 3:00 P.M—10:00P.M

Fridays  and Saturday Open 11:30 A.M- 2:30- 3:00 P.M until Midnight

 

  A Greek Culinary Oasis Par Excellence:

 One evening while strolling on King Street, my dear friend and I decided to go for dinner to a favorite Greek restaurant of mine.  There is no better place in Northern Virginia or the Washington D.C area to experience authentic Greek cuisine than at Taverna Cretekou---a Hellenic oasis located in Old Town Alexandria, Virginia.  This iconic culinary gem will celebrate thirty-eight years in operation this year. ---and going for a healthy forty. 

The two story townhouse restaurant offers a very spacious and traditional Greek ambiance.  The owners, Cristos and Denise Papaloizou natives of Cyprus , Greece are the quintessential hospitable hosts—making sure all their customers have a great time dining.     Every day except for Monday, the restaurant is busy and packed for lunch and dinner. The food is excellent. And appetizers and entree prices are amazingly reasonable here. Also a very good bottle of wine from Greece is really affordable to have with dinner or lunch.    On Thursday evenings a live Greek band performs traditional and modern Greek music late into the evening, and dancing in the aisles is very much encouraged by the owners: who are great dancers themselves and occasionally participate on the dance floor with their Ouzo drinking very happy friends, family, and guests.

Seating capacity in the first floor dining space is for sixty patrons.  And a sunny patio garden area open when weather permits seats about eighty patrons.  Buffet brunch is offered on weekends.

When you enter the Taverna Cretekou from King Street, on the walls are very aesthetically pleasing murals honoring the traditions of Greek cuisine. The murals embrace and proclaim the Greek food culture of the restaurant’s menu going back to 330 B.C.   The murals handsomely anchor the two main dining areas beautifully.  This very charming and culturally very beautiful restaurant has been host to many important dignitaries and celebrities like Janet Reno, Newt Gingrich,  Greek, English, German, and Cuban ambassadors, Hollywood stars, Andy Garcia, and football coach Bob Phillip.

Once we sat down to dinner, our waiter Dino came over right away. 

Dino was one of the best servers I have had the pleasure of being waited on. His knowledgeable description of the specials and his enthusiasm was highly professional.    

Throughout our dinner of wine, appetizers, salad, entrees and dessert and coffee the pace of service was very competent and friendly. Our waiter often came by to replenish our water glasses and pour the wine for us.   Polished waiters of this kind are a real treat when dining out.  They should be rewarded handsomely with a very good gratuity.  Start your dining here with some delicious appetizers like Dolmadakia-Smirni; Grape leaves filled with rice, scallions, and dill, marinated in olive oil.  Or go for a very popular dish , the Manitaria Psyloriti: This Taverna specialty of broiled mushrooms stuffed with feta cheese, spinach and herbs  is sooo good . it will have you ordering more and more.
 

Taverna Cretekou offers Greek classics like Pastitsio:  A terrine of baked  ziti pasta with ground meat-- lamb or sirloin beef in a a silky béchamel sauce, and parmesan cheese that comes out piping hot and beautifully presented.  This dish should not be missed.  And the Spanikopita that I ordered  as an appetizer is a real delight---a generous size baked pastry of phyllo dough cooked with Greek olive oil and filled with a big amount of fresh spinach and feta cheese. Every rapturous bite I took was a mouthful of deliciousness. My good friend ordered a house salad and the entree Kotopoulo Kalamata.   

The Greek house Salad with gorgeously fresh cucumbers, tomatoes, bell pepper, feta cheese in a vinaigrette dressing lovingly presented was to die for.  And the Kotopoulo  Kalamata-- Chicken Kalamata: The two huge portions of baked Chicken were moist, tender, and boldly flavored in a well seasoned herbal  tomato sauce.  This sensuously aromatic dish cooked with olive oil, onions, garlic, and Kalamata olives  was really super delicious.  It is one of the better known entrees of Chef Nikos Papaloizou.

 My entrée, a whole Branzino,-- a Mediterranean Sea Bass, very simply baked, was a flavorful  succulent treat of white meat, tender, moist, and nicely seasoned to perfection.    It was served with cooked carrots, broccoli and, lemon potatoes.

 

The secret to cooking fish in Greece is simplicity.   And Chef Nikos Papaloizou at the helm at Taverna  Cretekou succeeds wholeheartedly again with this popular entrée.

A complimentary house wine, made in Greece specially for the owners with the restaurant's name and logo “ Taverna Cretekou” ,Cabernet Sauvignon, 2012, was a lush fruity wine with notes of wild berries, grapefruit, cherry and oak. It paired excellently with our food.

Owner Christos , Denise and Chef Nikos Papaloizou  proudly mentioned that the restaurant flies in ingredients from Greece—olive oil, Kalamata olives, Feta cheese, Sea Bass , decaffeinated Greek coffee  and Greek wines.   Taverna Cretekou offers a very good selection of Greek wines.  Try the Amythystos: A red blend of Cabernet  Sauvignon and Merlot.   Or go for Ayios Onoufrios—a full bodied red that will pair nicely with Lamb, Beef, and Chicken entrees.   Other excellent vintages are Hatziomuchalis Chalkidiki:  a dry white Chardonay, vintage 2011.  And the Retsium Kourtaki-Patras both are excellent with shellfish, fish, and vegetable dishes.

For dessert we ordered two made in-house specialties.  The Baklava :

A semi- sweet and very tasty boldy robust walnut pastry concoction created by Denise and the Virikoka Aphrodite:  a venerable creamy  dessert made with apricot poached in white wine with orange zest, honey, walnut and yogurt.  It was superb. We ended our dinner extravaganza with the house coffee and a spirited cordial super special house drink called  "The Denise Favorite" made with Sambuca, Bailey’s Irish Cream and Kahlua.  It was very good.

At Taverna Cretekou a very strong festive family atmosphere is endearing to customers who love Greek food, Greek wine and Greek music.  The hospitality of Denise and Cristos Papaloizou is big and honest.  And patrons always feel welcome.  You can expect here good size portions of excellently cooked exotic Greek cuisine masterly done by acclaimed Chef Nikos Papaloizou who knows very well his craft and will always amaze you with his creative Greek culinary flair.

Rating: EXCELLENT*****

 

Baron Corso de Palenzuela von Habsburg: Is a Chef, an international wine and food, beer and chocolate critic and connoisseur.  He has written for major food magazines and publication including Bon Appetit, Country and Abroad, The Observer, Sabor.  And is  creator of Chefography.   He resides in New York, and Virginia.   He can be reached at 845-706-1244

Hudson Valley Wine  And Food Festival              Rating:Excellent
Dutchess County Fair
September 6 and 7,  2014
Hours 11:00 A.M --6:00 P.M






Michael Babcock is an impresario of food and wine.  And with  extensive years of experience in the field he masterfully brings the food of fine restaurants, great wines, excellent craft beers, food trucks and top chefs all together very successfully at the Rhinebeck Hudson Wine and Food Festival.

The Hudson Valley Wine and Food Festival in Rhinebeck  New York is the piece de resistance for a town that is obsessed with food and wine.  The bucolic and charming town boast over twenty five eating establishment of which the best seven restaurants-- Le Petit Bistro, Liberty House, Arielle, Terrapin, Foster's, Gigi Tratoria, and Aroi are award winning eateries.  But  Mr. Babcock's Wine and Food Festival  most definately achieves the highest award for multi-cultural culinary excellence.  The culinary global exposure people take in at this gathering is a super special gastronomic treat.

Along with some fine restaurants' participation from the Hudson Valley who have kiosks at the fairgrounds

 --Savona Tratoria, with Chef Steven Savona,    Le Canard Enchaine with Chef Jean Jacques,Max's Memphis, Bull and Barrel, and Reggae Boy Café,  and other eateries that offer delicious food, the festival will feature live music and a huge selection of outstanding wines from New York State Wineries.   On September  6 and 7 there is great tasting of wines and food for all people to enjoy.

 The festival  will also have a few food truck vendors offering savory treats to eat

as well.  Try samplings from the food wagons:  Sweet Central serving delicious home made ice cream created by Michael Fertucci,  How we Roll, with a smart concoctions of egg rolls like the Mac and Cheese.   Sherri's Crab Cakes, The Aegean, serving delicious, tasty gyros.   Handsome Devil BBQ, cooking some great tasting spare ribs, and Aurora's Gypsy Café, serving a great tasting falafel and chicken tagine.    Overall the  truck food is very very good. The Restaurant Tent has Savona Trattoria's famous tender and delicious Meatballs in a hearty and succulent sauce, And Le Canard Enchaine is presenting a Duck Confit,  and a very cheesy risotto.    The festival also has many kiosks throughout the fairgrounds of Fine Arts and Crafts.   And booths offering Artisanal cheeses:  Casa Del  Caciocavallo, Palatine Cheese, and Goats and Gourmets.  And booths representing Cider and Beer Breweries: like Brooklyn Brewery, Hyde Park Brewery, whose excellent BIG EASY BLONDE beer is a true winner at the fair and Bull and Barrel with an excellent IPA. And in the department of  spices:   Moroccan Saffron ; a wonderfully high quality, aromatic and organic saffron  sold by Rachid Saad from Arlington, Virginia.

There will also be food demonstrations by award winning chefs at the Fair  D Pavillions--Chef Vincent Tropepe,   Chef Kevin Des Chenes, cooking Thresher Shark with a savory mushroom risotto, enhanced with a  Keel Vodka, ginger, strawberry sauce  that is super good.   and also Chefs Cyndi Stanimirov and Amanda Giblin presenting their own creations.  This year there are over seventy top wineries from all over the country ---the Finger Lake region, Long Island, and other states. Some of the New York finest wineries present are Millbrook, Sheldrake Point, Hunt Country, Keuka Springs, Pazdar, Brotherhood, Whitecliff Vinyards, Warwick Valley, Atwater Estates, Cascade Mountain Winery, Benmarl, Tousey winery, and Montezuma winery. And an extraordinary cidery, Yankee Folly founded by Edmond Tomaselli serving a very elegant and great tasting cider.   

New York State is the third largest wine producer in the U.S.A.  So its befitting to have a great selection from New York.

 The wines represented here have won many prestigious medals, accolades, and memorable recognition in national and world competition.  Because of the beautiful and peaceful setting of Rhinebeck and prestigious participation of many restaurants, wineries, high end vendors,and food merchants,--  the Rhinebeck Wine Food Festival attracts renowned chefs, celebrities, world nobility --Spanish, French, English and Cuban, and super knowledgeable onephiles, and food and wine gourmands from all over the globe.  As a result Rhinebeck Wine and Food Festival  is becoming more and more world  known.

Michael Babcock, producer of the event and owner of Wine racks.com, -- and Grape Events Partners, the key organizers and sponsor of the Festival have created a smart and very attractive wine and food extravaganza at the Dutchess County Fairgrounds.  He and staff member Jennifer Cristaldi  have been a major force in promoting the festival in the last 12 years of its existence in the Hudson Valley.  Accordingly Mr Michael. Babcock  says,  " Here is a celebration of wine, food, and music all set within the natural, timeless beauty of the Catskill countryside at the Dutchess County Fairgrounds, for all people to come and enjoy."

And the well maintained and clean facilities, buildings and pavilions of the beautiful Fairgrounds, under the astudeness, and guardianship of the Fairground Agricultural Society and management of Andy Imperati and staff  is sure to provide a thououghly inviting and safe ambiance for all present to have a delightful time. 
I've attended and covered some of the best Wine and Food Festivals in the World:  The Aspen, Colorado. The Madrid Gourmets Festival, and Barcelona Wine and Food Festival, Spain. The Miami, Florida, The St. Michaels, Maryland, The New York, and The Bordeaux Wine and Food, France, but I'm really very personally delighted that the Hudson Valley Rhinebeck Wine and Food Festival is one of the most affordable, great outdoors event, well orchestrated and gastronomically superb and pleasing wine and food festival around.     

Baron Corso de Palenzuela von Habsburg is an international restaurant critic, food, wine, beer, and chocolate connoisseur and chef who has written extensively on food and wine for leading world publications.  He resides in Virginia, New York, and Spain. And can be reached at 845-706-1244.     

Chocolate Comes of Age In the Hudson Valley

A Passion For Chocolate

"Immortality is insignificant in the absence of Chocolate"

Baron Corso de Palenzuela de Habsburg

Chocolate is fabulous food. Its food that kindles the heart, comforts the soul, and lifts the mind. No other food I know has such rewarding and powerful attributes. Carolus Linnaeus, Swedish naturalist and founder of botany in the eighteenth century described the chocolate producing tree of America as Theobroma Cacao -- a term signifying " Cacao, Food of the Gods"

In Cuba I grew up with the heavenly aroma of chocolate which always permeated our household kitchens in Havana and our country estate in Pinar del Rio Province. Chocolate for us was glorious food. Hot chocolate was an invigorating drink our family would enjoy with earth and chocolate truffles, and fresh hors d'oeuvres, small sandwiches, or churros (deep -fried dough pastries) for our merienda, (afternoon snack) on any given day. Good chocolate is friendly to the palate and has a soothing effect on the psyche. We also drank hot chocolate topped with chocolate white cream and sprinkled with a pinch of habanero chili for extra flavor, and to help fight off the afternoon heat. Some family members would add a bit of super aged extra smooth Cuban rum along with nutmeg. It was a superb accompaniment to the treat. Even our great danes and Spanish pit bull dogs looked forward to this gathering every day. It was our chocolata: A lively feast, a traditional marriage of chocolate and various food courses. There were many great Chocolatas, even with the participation of the town folks that I remember well. Life was good. Chocolatas are great affairs for weddings, birthdays, and anniversaries. And as a festival by itself.

Our source of chocolate, as a rule of nationalistic pride would always be Cuban cacao, the very finest--a highly priced horticultural strain of breed of true criollo beans from Santiago de Cuba. Or the porcelana breed as well from Trinidad Cuba. A concoction of chocolate would be specially made for us by chocolatiers in Havana. This chocolate mix was known as a X-Chocolat Familiar. It came in an elegant black, green and gold tin with our name printed on.
It was prepared with unique spices along with flavors of pine nuts, vanilla, and almonds, nutmeg for my parent's discriminating taste--an indulgence of the aristocratic families of Spain and Cuba. Also there were many flavorful and succulent foods prepared with chocolate in our households: A very juicy Roasted Pheasant in Chocolate nectar with malanga mash and brocollino, or Quail or Partridge in Chocolate with Roasted Potatoes and Spinach. Even great tasting Tilapia or Lisa fish, Red Snapper of Lobster on a Black, or White Bean Muneta in a chocolate sauce. Gulf Oysters Chocolate soup made with Spanish Sherry, white semi -dry wine and diced bananas was a culinary joy and enjoyed with a great Amontillado or Champagne was an ethereal experience. The ultimate aphrodisiac. Rice Pudding with a chocolate and cinnamon topping, and Dark Bon Bons with white chocolate cream were also a special treat for us. Life was very very good.

Chocolate was first described by the Aztec and Mayan civilizations as "the drink of the Gods" while its creation as a drink is attributed to the Indians of Central America. Xocolatl or chocolate means "hot water drink with cacao. " In 1502 Christopher Columbus brought back beans from Cuba and Central America to King Ferdinand of Spain. Later on Hernan Cortez sailed from Cuba to conquer Mexico. Cortez observed that Montezuma drank chocolate that was spiced with different herbs before he entered his harem. The drink was brought back to Cuba and its promotion as an aphrodisiac spread throughout the island. In 1530 Cortes introduced the chocolate drink to the Spanish Crown where Chocolate remained a well kept secret of the royals and nobility. It was not until Theresa of Asturias Daughter of Philip II of Habsburg Spain married King Louis XIV of France in 1660 that chocolate spread throughout France and Europe. It was Augustin Farfan, court physician to Philip II who was the first to write and publish the benefits of chocolate in 1570 in Europe.

There are basically three types of Cacao: The Criollo Cacao originates in South and Central America . It has a fragile pod and the interior of the bean has a pure white to very light pink color. As a rule Criollo cacao command the highest prices on the international market. Some of the most sort after come from Venezuela, Honduras, Cuba, and other areas of the world. The natural flavor of the nuttiness is outstanding. The Trinitario Cacao has a range of medium to high flavor of nuttiness. The bean is whitish to lightly purple. The aroma of the hazelnut and Tannic flavor is quite pronounced. The shell of Medium thickness. The finest and rarest Trinitario are from Cuba and the Lesser Antilles -Trinidad and Venezuela. And lastly the Forastero Cacao: These beans are most abundant in the world they come from Africa, Asia, Brazil, and Ecuador. There flavor is less desirable. Beans are flattish, exhibiting sometimes very pronounced fruity flavors as in the Arriba from Ecuador. Their color interior as a rule is medium to a dark purplish hue. The exception is the Forastero Cotongo whose cotyledon is whitish. Many manufacturers of chocolate use all varieties in their products. Of course the best chocolates on the market use the finest criollo types of cacao they can acquire from the world cacao plantations.

One of the great benefits of living in the Hudson Valley is that I have come to really appreciate some of the chocolate confections, products, and chocolate pastries produced by entrepreneurial and highly talented chocolatiers in Rhinebeck and Red Hook. They source from the very best world manufacturers. One of the most delicious chocolate creations in this field are created by Chef Oliver Kita Chococolate in Rhinebeck New York. Mr. Kita is a staunch supporter of Fair-Trade chocolate and uses the finest raw organic origin chocolate from Valrhona Chocolatiers, a very respected world manufacturer of extraordinary chocolate. The company philosophy promotes a well established Fair Trade world position and as such a strong supporter of the human rights of workers in cacao production ---ideas that are compatible with Mr Kita's own philosophy.

At Chef Kita's elegant store you'll find a varied and super delicious assortment of Truffles, Pralines,and Ganaches, and Bonbons, and other delicacies like Hot Chocolate Tins packed with flavorful chocolate that really stand out.
Mr. Kita, who was mentored by world reknown Chocolatier Michel Cluizel, has been in the food business about twenty years. The last six years he has been in the beautiful town of Rhinebeck at Astor Square. His artisanal chocolates are loved by many connoisseurs, and foodies, and well informed public of the region. He uses five different organic origin chocolates from Venezuela, Madagazcar, Ecuador, Honduras and Ghana. They come in feves, small pieces of specific chocolate bars with different degrees of cacao percentages- mostly a 70 percent content. These feves are intricately mixed on a Temperuse, a tempering machine that melts and churns the chocolate to its proper temperature. The chocolate is tasted for flavor and richness to assure the creation of a top note and proper crystallization. The chocolate is then poured into a mould, and a wide assortment of organic ingredients are added to create flavorful nuances, and lastly, artistically decorated by the master himself. Oliver Kita's chocolate are all crafted preservative free.
According to him chocolate has great benefits that helps awaken all our sensual sensibilities:"I believe in the health benefits of Chocolate for the body and the mind." He is well acquainted with the essence of chocolate flavors and its intricate pairing and applications with many food ingredients like fruit and herbs, wine, Amontillados and Champagne to help produce the most delectable results. He also says, "Chocolate is like a fine perfume. The need to achieve a top note is crucial to have an extended essence of flavor" That ethos and philosophy, entrepreneurship and hard work all comes together at his shop. The magic chocolate that Mr. Kita creates, does indeed, sing and last most sensually on our palate.

Another excellent source of chocolate is in Red Hook N.Y. Taste Buds owned by Chef Daniel Budd. Taste Budd's Chocolate store is a mecca for really tasty chocolate desserts and confections. His store attracts many of the staff and students from nearby Bard College.
Chef Budd, originally from Vermont, is a graduate of the Culinary Institute of America and tenured at the River Cafe in N.Y.C where he learned the fine art of making chocolate pastries, and cakes from master chocolatier Eric Gruteyon. Chef Budd's source of cacao is from top plantations in Venezuela. Trinidad, and Ghana -- all top quality with over 60 percent cacao content -- which he uses to create two of his most delicious signature pastries,
the Red Hooker, and the Rhinebecker both very popular with Hudson Valley locals. Cheff Budd, like all good chocolatiers, spends most of his time experimenting with new cacao from the world market to make some delightful confections infusing them with organically grown ingredients like cherries, passion fruit, apple, and other natural flavors like chipotle, and tea.
All are preservative-free. He says, "Everyday for me there is a challenge to make chocolate with a nice smooth melt on the palate, and flavors that blossom with the essence of the chocolate." Surely Chef Budd is one the most talented and creative chocolatiers working in the Hudson Valley today. With over twenty years in the business and five years in Red Hook, Chef Budd keeps challenging our passion for chocolate with his artisanal artistry, a very healthy chocolate with outstanding flavor.

Chocolate experience for me are always expanding, never ending, ever evolving as new Patisseries and Chocolatiers enter this very exciting culinary food niche of the food market business. I am very sure that in the Hudson Valley and the country we will see more and more experimental chefs creating new cuisine with chocolate and heightening food flavors using the magnificent and celestial nectar of Theobroma Cacao.

Baron Corso de Palenzuela von Habsburg is an international food, wine, beer and chocolate critic, a chef and connoisseur who has written extensively on international wines and cuisines. He resides in New York, Virginia, and Spain. The Gourmet Baron can be be reached at 845 706-1244