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Top related persons:
Peter Barton - 1 “ That’ll - 1 Mr - 1 Barton - 1 “ - 1 Dow Jones - 1
Top related locs:
Hudson Barton Poughquag Beacon
Top related orgs:
Barton Orchards - 1

Search resuls for: "Elizabeth G. Dunn"


3 mentions found


☆ The Apple-Picking Apocalypse of Upstate New York
  + stars: | 2023-10-31 | by ( Elizabeth G. Dunn | ) www.nytimes.com   time to read: +1 min
It was a beautiful Friday afternoon in the Hudson Valley, 70 degrees in October and not a cloud in the sky: perfect weather for apple picking. A small crowd awaited a pig race, some of them clutching little checkered flags they had purchased for a dollar. “That’ll be eight weekends in a row,” Mr. Barton said. “It’s absolutely, absolutely unheard-of.”According to Mr. Barton, this has been, without question, the most miserable fall tourism season since he converted the family apple orchard to a pick-your-own outfit in the 1990s. In recent years, he said, the property has drawn more than 10,000 visitors on peak weekends.
Persons: Peter Barton, “ That’ll, Mr, Barton, “ Organizations: Barton Orchards Locations: Hudson, Barton, Poughquag, Beacon
☆ Is the Meal Kit Over? These Heat-and-Eat Options Certainly Make Things Easier
  + stars: | 2023-08-18 | by ( Elizabeth G. Dunn | Photographs F. Martin Ramin The Wall Street Journal | ) www.wsj.com   time to read: 1 min
This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com. https://www.wsj.com/arts-culture/food-cooking/meal-kit-reviews-heat-and-eat-thistle-cookunity-territory-foods-e12559f8
Persons: Dow Jones
☆ Champagne in Dixie Cups. Pancakes Flecked With Gold. Fine Dining Gets Fun Again.
  + stars: | 2023-03-18 | by ( Elizabeth G. Dunn | Photographs Brian Finke For The Wall Street Journal | ) www.wsj.com   time to read: 1 min
THE OLD Pineapple & Pearls was, by any measure, a resounding success. A year in, the Michelin Guide awarded it a coveted two stars. Which is why I was surprised to learn that Mr. Silverman had burned the whole concept to the ground and started from scratch. A two-year pandemic closure had given the chef and his team time to think about the future of Pineapple & Pearls and the point of its existence. “You hear the words ‘fine dining’ and it’s a three- or four-hour meal and you’re worshiping at the temple of some chef,” Mr. Silverman said.
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