It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature sea
A foodie and armchair traveler's tour of the Hudson Valley's reviving farm regions features pastoral, sumptuous photographs of peaceful, old-fashioned farms and the abundant foods they produce, in a v
Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City l
With farmstands, markets, vineyards, and signature recipes, this is the ultimate food-lover’s guide to the sumptuous natural bounty available in and around the world’s greatest cit
