Monday, February 21, 2011
Local Food: Inspired by his recent trip to New Orleans, and just as the Crescent City gears up for Mardi Gras ("let the good times roll!"), Steven brings beignets to our menu. One of New Orleans' greatest contributions to American regional cooking, the beignet is of French and Acadian origins. Though it is usually a sweet treat served with a mug of chicory and coffee at Café Du Monde, Steven adapts the beignet to savory notes, adding chunks of Maine lobster and preserved red bell peppers from Pete's Greens. A mixture of rosemary, sage and oregano, all from Vermont Herb and Salad Company, complements the lobster. Each beignet is fried to a golden crisp and the plate is served with an ailoi that incorporates preserved tomatoes from Old Barn Farm that were roasted and canned.
Around the Galaxy: Congratulations to local translators, Alex Smith of Greensboro and Elye Alexander of Craftsbury whose translation of the suspenseful detective novel The Devotion of Suspect X has been receiving national attention. The book, by Japan's most popular bestselling author today, was recently reviewed in The Wall Street Journal and on NPR among other places. Pick up a copy at Galaxy and join over two million readers who have made this book a bestseller in Japan. And if you want to experience the flavor of Japan even more, head over to the Highland Lodge for Japanese Bistro night, brought to you by Yukiyo Matsuzaki-Smith.
Music Notes: Acoustic bluegrass/roots group Wiley Dobbs Duo join us again this Thursday, February 24 at 7:30. Come out and support local music and enjoy the sounds of their guitar, mandolin and banjo.
Go Green for Pete's Greens: On St. Patrick's Day, Claire's hosts an open mic celebration to benefit Pete's Farm Fund, to rebuild the barn and help Pete and his crew. Celebrate the day by wearing your finest greens, bring some extra greens in your wallet, and show off your talent in support of Pete's. Pete recently announced that in 2-3 years, when his farm is back on stable financial ground, he will repay the money raised to support Pete's Greens to a special fund to support Vermont agriculture and farms in crisis. We're excited to be part of this effort and hope you will join us on March 17th. Email email@example.com if you are interested in performing. If you want to make a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or go directly to the farm website.
Local Events: The Second Annual Highfields Compost Cabaret and Silent Auction is this Saturday, February 26 from 7:00-10:00 at the Cabot Town Hall. It's sure to be an evening of steaming hot entertainment with music, poetry and a silent auction. Suggested donation is $10. Call 472-5138 for more information.
Mark your calendars for the Craftsbury Outdoor Center Marathon Tour on Saturday, March 5th. The ski tour starts between 9 and 10 and goes from the Highland Lodge to the Outdoor Center. The tour is untimed and will feature food stops along the way, including one with Steven's cozy soup to warm you up.
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 use cash or a check- credit card companies charge us a fee that really adds up.
Click on the image above to get a closer look!
Posted by New Vermont Cooking at 4:15 PM