Local Food: A dry cure is the secret to Steven's tender pork chop. He brings the distinctiveness of Maine Sea Salt to pork loin from Winding Brook Farm, and then lets the two hang out for a couple of days before they hit the grill. The tangy and complex chutney is the perfect juxtaposition, with a dozen spices, caramelized red onions, garlic, cider, apples, green tomatoes and raspberries. Roasted potatoes and Brussels sprouts round out the dish. Try it with a glass of award winning Marquette, a dry red wine from Lincoln Peak Vineyard in New Haven, VT.

Around the Galaxy: Allison Hooper's book In a Cheesemaker's Kitchen has finally arrived. We had a special preview event at Claire's featuring recipes from the book in August to celebrate 25 years of the Vermont Butter & Cheese Company. This beautiful and affordable book emphasizes cooking with simple ingredients and tells the story of a wonderful company that has achieved success through a vital link with local farms.

Music Notes: Thursday night we welcome Town Wide Yard Sale, and what some have called their "freak folk" stylings, for a return visit.

Local Events: Saturday from 9-3 is the annual Alternative Giving Fair at the UCC in Greensboro, featuring artisan products to benefit the Four Seasons of Early Learning.

The Jeudevine Library features a showing of A Charlie Brown Thanksgiving in the children's room at 3 pm on Monday.