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Small Bites

Food Finds in the Lower Hudson Valley

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One Great Dish: Andy Nusser’s Beet & Goat Cheese ‘Caprese’

October

28

I do this occasional series where I focus on ‘one great dish’ from a chef’s menu and ask him to explain how he makes it. Today, Andy Nusser of Tarry Lodge in Port Chester goes over the (very simple) steps for making his beet and goat cheese “caprese” salad.

Here’s the story that appeared in today’s paper, too.

The 411 on Tarry Lodge.

Rate This Recipe:

(2 votes, average: 1 out of 5)

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This entry was posted on Wednesday, October 28th, 2009 at 8:47 am by Liz Johnson.
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Food editor Liz Johnson writes about all things culinary in the Lower Hudson Valley, including restaurants, cafes, bars, shops, farms, and anywhere else you can get a bite — small or not.

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Liz Johnson When she was young, Liz Johnson hated lima beans, onions and liver. She grew out of that, and even before she began writing about food for The Journal News in 2000, she discovered she loves fricasse, French onion soup and foie gras. READ MORE

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