Celebrating Local Food During the Holidays

From our Kitchen Bookshelf: The Galaxy Bookshop will welcome book editor and author Judith Jones Tuesday, December 8 at 7:00 to read from her new book, The Pleasures of Cooking for One, and talk about her life in food. In addition to her own cookbooks and memoir, Judith was the editor best known for her early work with Julia Child, followed by a career of working with some of the most celebrated chefs and cookbook authors since. Claire's is honored to host a reception following the book signing with the author, with complimentary hors d'oeuvres Steven has prepared from recipes in the book. You can purchase The Pleasures of Cooking for One in advance or on Tuesday for yourself or as a gift.

Gift Certificates: The gift of food says you care, about your loved ones and our community, as nothing could be better than the best local produce and artisan products. We donate $10 to the NOFA Farm Share Program for each purchase of $100 in gift certificates for the Holidays.

Shopping Break: We open afternoons at 2:30 for coffee, bar service, and sweet snacks, with unlimited free wifi, everyday but Wednesday. During the holiday season, bring a receipt from a local merchant or artist, and the coffee or tea will be our gift to you.

Music Notes: Cosa Buena joins us this Thursday December 10 at 7:30 with their Latin-Jazzy acoustic music. This unique quartet weaves the fabric of many different cultures through a careful, creative, playful & artistic ensemble.

Local Food: The Sustainable Jobs Fund, through the new Farm to Plate Initiative, is holding a series of Food Summits around the state on food and the rural economy. Building toward a 10 year strategic plan, Farm to Plate is designed to identify innovative ways to support local food markets, farms, and food related businesses. After a succesful Summit last weak in Orleans, this week's Summit will be held on Thursday in Montpelier - you can find the details at Farm to Plate. We've submitted a letter about our experience, what we've learned in opening and operating a community supported restaurant, and our approach to supporting local food, which we've already posted.