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Agnes Devereux
- Female
- New Paltz, NY
- United States
- Blog Posts (4)
- Events
- Groups (6)
- Photos (19)
- Photo Albums (1)
- Videos
Agnes Devereux's Groups
Agnes Devereux's Page
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Photo posted by Agnes Devereux
Beet Gazpacho
My only experience of beets growing up was pickled beets in a jar which tasted like textured vinegar to my childish palate. In France when I was sent to do the intimidating task of the weekly family marketing at the Marché I found…See More
Blog post by Agnes Devereux
Rhubarb Chutney
Rhubarb Chutney is a spring time staple here in our restaurant. Because Rhubarb is in season weeks before the strawberries that accompany it in that wonderful pie, I wanted to use it in other ways. Rhubarb Collins is a pretty pink gin drink we make yearly around Mother’s Day and Rhubarb Chutney accompanies the Cheese Board and our Roast Chicken.…See More
Blog post by Agnes Devereux
Mashed Potatoes
Mashed PotatoesBeing Irish I feel a particular pride in making really fabulous mashed potatoes. I’ve had mashed potatoes in fancy restaurants that were made with such a high ratio of butter to potato that I feel they cannot be truly called mashed…See More
Blog post by Agnes Devereux
Agnes Devereux liked Rinku Bhattacharya's blog post 'Lamb with Turnips and Turnip Greens'
Wilklow Orchards in Highland has rhubarb
Status posted by Agnes Devereux
Agnes Devereux commented on Agnes Devereux's blog post 'Roast Chicken'
www.wordofmouthhv.com
Roast Chicken
Roasted Chicken has been on the menu almost since the restaurant opened. In September 2004 we opened with the idea of serving a three course prix fixe supper every evening with a vegetarian option for $25. I had visions of a European style country supper, the kind where you happen upon a small country place and sit down to…See More
Blog post by Agnes Devereux
Check out my new blog www.wordofmouthhv.com
Status posted by Agnes Devereux
Agnes Devereux is now friends with Jessica M Berardi and Ken Greene, SeedLibrary.org
Agnes Devereux commented on Alysa Wishingrad's blog post 'Rule # 1: Don't be sneaky'
Love love love this Alyssa! And totally agree
Agnes
The Northern Spy apples are finally ready to be picked. We're peeling and coring right now for Mile High Apple Pies and Apple Chutney
Status posted by Agnes Devereux
Agnes Devereux replied to Cathy Vogt's discussion 'Have you tried Brykill Farms grass-fed beef?' in the group Split 'n' Share
Cathy
Does sliders sound so good...We are using Brykill Farms ground beef in our Cottage Pie - onions, beef stock, guinness and a topping of mashed potatoes and cabot cheddar
Agnes Devereux commented on Francesca Noble's blog post 'Searching for Brownie'
Thanks Francesca
I really enjoyed reading this
Agnes
Pitting 30lbs of sour cherries this evening for Cherry Pie this week-end, Black Forest Gateaux and Sour Cherry Chutney.
Status posted by Agnes Devereux
Farmers Against NAIS
This group is for the many of us who are tired of "Big Business" dictating policy and forcing the small, local guys to pay the price. I will do my best to keep all of the members on top of all the developments in the Govt'.See More
Agnes Devereux joined Gray Horse Farm's group
Profile Information
- Profession
- chef/restaurant owner
- Organization
- The Village TeaRoom Restaurant & Bake Shop
- Website
- http://www.thevillagetearoom.com
Agnes Devereux's Photos
Agnes Devereux's Blog
Rhubarb Chutney
Posted on May 27, 2011 at 4:21pm 0 Comments 0 Likes
Rhubarb Chutney is a spring time staple here in our restaurant. Because Rhubarb is in season weeks before the strawberries that accompany it in that wonderful pie, I wanted to use it in other ways. Rhubarb Collins is a pretty pink gin drink we make yearly around Mother’s Day and Rhubarb Chutney accompanies the Cheese Board and our Roast Chicken.…
Continue Mashed Potatoes
Posted on May 20, 2011 at 10:40am 0 Comments 0 Likes
Being Irish I feel a particular pride in making really fabulous mashed potatoes. I’ve had mashed potatoes in fancy restaurants that were made with such a high ratio of butter to potato…
Continue Roast Chicken
Posted on May 17, 2011 at 6:12pm 1 Comment 0 Likes
Roasted Chicken has been on the menu almost since the restaurant opened. In September 2004 we opened with the idea of serving a three course prix fixe supper every evening with a vegetarian option for $25. I had visions of a European style country supper, the kind where you happen upon a small country place and sit down to…
ContinueComment Wall (2 comments)
- At 9:05pm on June 25, 2010,
Julia Sforza said… - Thanks, Agnes! It's so sad that cherry season is almost over! Best, Julia
- At 12:51pm on December 21, 2009,
Helen Coyle Bergstein said… - The 'Bee' cake tastes amazing too - my new favorite is the shaker lemon pie!
yum
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