Friday, April 9, 2010
Local Food: With the hens laying like crazy this spring, the glorious egg takes its place as a featured component on our menu. Steven uses the golden and white delight to good effect on a baked vegetarian gratin, contributing a rich custard to bring together layers of thinly sliced celery root, onions, carrots, sunchokes, turnips and ramps. With Shelburne aged cheddar cheese melted over the top to form a crunchy golden crust, this is a perfect blend of a crisp topping on the outside and a creamy inside. A pan sauce of ramp butter and white wine offers just the right hint of acidity to balance the end-of-winter sweet root vegetables and to round out the creaminess of the gratin.
Around the Galaxy: Alice Waters' new book, In the Green Kitchen: Techniques to Learn by Heart is just in. We also have a great harvest of gardening books to help you dig into this early spring.
Music Notes: We are thrilled to have the young singer-songwriter Rory Sullivan join us this Thursday at 7:30, and we encourage you to come in to appreciate his soulful lyrics and powerful voice.
Local Events: Celebrate Spring on Saturday, April 17 at 7:00 with the Spring Thaw Cabaret at The Hardwick Town House. For more information, visit the Northeast Kingdom Arts Council or contact Irene Nagle at 472-8529.
Mother's Day is just around the corner. Sunday Blunch is a great way to celebrate mom. Make a reservation on May 9th for blunch between 11-2, or dinner from 5-8.
Posted by New Vermont Cooking at 2:51 PM