Stuffed Cabbage

Local Food: Steven takes Savoy Cabbage and fills it with sunchokes and grains from Butterworks farm and combines them with a carrot puree. Served on a sauce of cream and brown butter with tofu from Vermont Soy, and sprouts from Pete's Greens the combination of textures mixed with the nutty grains is a unique taste sensation. The final touch of gratinéed Hartwell cheese from Ploughgate Creamery on top adds to the rich and flavorful subtleties of this dish.

Around the Galaxy: On Tuesday, March 2nd, Howard Frank Mosher will begin his 100+ city tour in Hardwick! Pre-order your copy by March 1 to be entered in a drawing to win dinner with Howard at Claire's, following the World Premier of Walking to Gatlinburg on March 2nd at The Galaxy Bookshop. Then get ready for the second World Premier of the month. On March 16th we celebrate Ben Hewitt's book about the Hardwick area, The Town That Food Saved. Read all about it here.

Music Notes: Mark Struhsacker returns this Thursday at 7:30. Come check out his flat-picking guitar on bluegrass and traditional fiddle tunes.

Local Events: Celebrate the best of Northeast Kingdom food at Green Mountain Farm to School's Taste of the Kingdom at Jay Peak on Wednesday, February 24th. Sample dozens of dishes made by our local restaurants with the freshest ingredients from local farms. All proceeds benefit GMFTS and its programs to provide our kids and communities with nutrition and agriculture education and access to local, healthy foods. Tickets are $40 in advance: to reserve your tickets call Jay Peak Customer Service 802-327-2289 or contact Joanna Dillon jdillon@gmfts.org .

Congratulations to all the Vermont chefs and restaurants nominated for James Beard Foundation Awards, including Bluebird Tavern, Eric Warnstedt of Hen of the Wood, and Lara and Steve Atkins of The Kitchen Table Bistro.