Monday, July 5, 2010
Local Food: Sliced thin and cured, pork belly is more familiar to us as bacon. But oven roasted, a thick slice of pork belly is a full, rich cut with beguiling texture and enticing flavors. We go to Winding Brook Farm in Morrisville for our pork, which Steven oven roasts to provide a crispy edge and keep the meat juicy. He serves the pork belly with mashed potatoes and a salad that starts with fennel from Rooster Ridge Farm, radishes, snap peas and finally cherries from Champlain Orchards to add a cool crispness and some sweet notes. The salad includes shaved pickled egg and a scallion vinaigrette to set off the flavors of the pork.
Around the Galaxy: Two eagerly awaited events come to Galaxy this week. On Tuesday, James Tabor delves into the world of cave exploration with a discussion of his latest book, Blind Descent: The Quest to Discover the Deepest Place on Earth. Get a sneak preview on his website, where you can also link to his recent appearance on The Daily Show. On Thursday, Galaxy is delighted to welcome back Howard Norman, here to read from his new novel, What is Left the Daughter, which Publisher's Weekly has called "an expertly crafted tale of love during wartime." Both events begin at 7PM and everyone is welcome.
Music Notes: Wasted Lives will put the Ba-Donk in yer Honky-Tonk and a tear in yer beer this Thursday at 7:30pm. This is the first of two scheduled performances by Wasted Lives featuring guitar, mandolin, fiddle and kazoo.
Local Events: The much anticipated Vermont Food Venture Center groundbreaking is Wednesday, July 7th at 2:15. Celebrate the new addition to the local food economy and sample food and other products at the site in Hardwick off Route 15, just behind Aubuchon Hardware.
Just as the vuvuzela heralds the final matches of the World Cup, ending this Sunday July 11, Lance Armstrong is pedaling his way around France for that famous Tour. Join us at the bar for all the coverage.
Reminders: As our temperatures rise, remember Claire's is air conditioned and we open daily after 2:30 for coffee, bar service, and baked goods, with dinner reservations available from 5-9 (until 8 on Sunday). We serve our special Blunch menu Sundays from 11-2. Claire's is closed every Wednesday.
We appreciate it when you reserve a table with us, as it helps us plan a relaxed and hospitable experience for you and all our guests. To show our appreciation, when you call, email, or stop by to make a reservation, you will be entered into our weekly drawing for a $20 gift card for your next visit.
Posted by New Vermont Cooking at 7:03 PM