Page 23 - Valley Table - June-August 2024

Buon
Appetito!
Coming to Fishkill
this summer is the next eatery from restaurateur Scott Rosenberg. La Sorella, Italian for sister, is opening right next door to partner restaurant Il Figlio Enoteca, known
for its house-made pasta dishes. The new spot is part café, part market, and will be open Tuesday through Sunday for breakfast and lunch,
Scott Rosenberg
8 a.m. to 4 p.m. Grab
a coffee and slice
of quiche on the
go, or sit down and stay awhile to enjoy
a pressed panini
and peach Bellini. Provisions such as balsamic vinegar, extra virgin olive oil, imported Setaro dried pasta, and a house blend of organic, small-batch coffee from StrongTree Coffee Roasters
will be available to purchase, too.
For more information, visit lasorellafishkill. com, and stop by
in person at 992 Main Street.
—Megan Wilson
Trout from Livingston Manor’s Beaverkill Trout Hatchery, the oldest in New
York, is prepared several ways, from pan-seared (left) to sashimi (above).
as anchovies, capers, trout roe, and pickled trout—is a fun (and photogenic) favorite. Like many of us, Nordanger spent lockdown baking bread and in addition to sourdough, he makes Danish rye for gravlax, and Kneippbrød,
a Norwegian whole wheat that’s perfect with chicken liver paté. Trout is prepared many ways including raw, smoked, seared, and pickled. There’s also garlic-braised crispy pork belly, venison, and Kjøttkaker—traditional Norwegian meatballs.
Mark Landsman at Elevated Wine & Spirits (Hunter) created the Euro-centric wine list to complement the food, and Dave Snyder at
Left Bank Ciders (Catskill)
did the same with cider. The cocktail menu showcases creations that Joern crafts with her friend, Gwen Carlton, a lighting designer and cocktail enthusiast. A Tom Collins riff features gin and lemonade with St-Germain liqueur. Desserts range from a chocolate ganache tart with kransekake to a Scandinavian almond cookie; the treats are often inspired by Nordanger’s formal French training.
Everything is served on ceramicist Rita Payne’s whimsical pottery which Joern discovered at Beekman 1802’s shop in Saratoga Springs. Dishes include plates slip-casted from sunflowers and lovely bowls cast from cabbage leaves.
Having enjoyed several memorable meals at Julia’s Local, I must confess my desire to turn Joern and Nordanger into friends. I think I’d call them (culinary) friends with (delicious) benefits.
Julia’s Local
1507 Hearts Content Road, Round Top
juliaslocal.com \ 518.622.0021
June–August2024 | valleytable.com 21
PHOTO COURTESY OF LA SORELLA