Monday, November 8, 2010
Local Food: Beef short ribs from Pete's Greens are more tender and meatier then their pork counterpart. Steven generously seasons the ribs with toasted cumin and smoked paprika, grills the ribs for a smoky flavor, and then braises them in Switchback beer and apple cider from Champlain Orchards, creating a rich jus as the sauce. They are served with sweet roasted acorn squash from Riverside Farm, parsnips from Rowan Farm and creamy polenta made with cornmeal from Butterworks Farm for a variety of complementary textures and flavors. The tender fall-off-the-bone meat is not to be missed.
Around the Galaxy: Just as farms have been busy harvesting and getting ready for Winter, publishers have been sending out the season's new crop of cookbooks. Come in to browse At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka or, for a different flavor, My Calabria: Rustic Family Cooking from Italy's Undiscovered South. The Essential New York Times Cookbook: Classic Recipes for a New Century includes the recipe most requested by readers, Marian Burros' Purple Plum Torte. Come in now and pick up some inspiration for your Thanksgiving and harvest dinners.
Music Notes: Blue Fox returns this Thursday, November 11 at 7:30. Support local music and check out "one of the few authentic blues musicians in Vermont."
Local Events: Sterling College students will present informative slideshows explaining their internship experiences on Wednesday, November 10 at 6:30. The event is free and at Simpson III.
Reminders: We are open daily after 2:30 for coffee, bar service, and baked goods, and free WiFi, with dinner reservations available from 5-9, Sundays from 5-8. 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 3:43 PM