Monday, February 14, 2011
Local Food: Even more than corn or pasta, the variety of forms and wide availability of tofu make it a world food. Steven's latest invention shows us these worlds on one plate, starting with Vermont Soy's tofu from Hardwick. First stop, North Africa, where Steven celebrates the winds of change with regional spices, turmeric, and a hint of ginger to flavor the tofu morsels, then fried and served with a carrot sauce, made with carrots from Blackwell Roots Farm. Next, up is vibrant India, with tofu sautéed in cardamon, cinnamon and nutmeg, served on a sauce featuring Sweet Dumpling Squash from Michael Croce at Mystic Morning Farm. The journey continues to warm, sunny Tuscany, featuring tofu rubbed with garlic and rosemary, the latter from Vermont Herb and Salad Company, then grilled for a layer of char, and served with a scallion sauce from Old Barn Farm. The fourth and final stop is a homecoming. Steven bakes applesauce and maple syrup marinated tofu, tops it with crunchy walnuts and serves that with a beet and horseradish sauce, featuring beets from Blackwell Roots Farm and horseradish from Rabbi's Roots. This dish is vegan friendly and gluten free.
Around the Galaxy: Mid-February is a great time of year to head out for adventure. Pick yours from Waterbury author David Goodman's new edition of Backcountry Skiing in the Northeast. Sharing the shelf are the Green Mountain Club's Snowshoeing in Vermont and the Catamount Trail Guidebook and the Snow Walker's Companion. Or if your idea of adventure is escaping into the pages of a great book by the fire, Galaxy has plenty for you too, on Mill Street or at www.galaxybookshop.com.
Music Notes: Chase the winter blues away with "a helping of Green Mountain Soul" from the Rustbucket Brothers on Thursday, February 17 at 7:30. Support local music and get down with their "rootsy Americana rock and country."
Local Events: Experience the magic of moonlight on snow during the Full Moon Snowshoe Walk at Highland Lodge on Friday, February 18. Call the Lodge at 533-2647 by noon on the 18th to sign up. Hot chocolate available by donation after the walk.
Go Green for Pete's Greens: On St. Patrick's Day, come to Claire's for a benefit for the 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 at our Open Mic Night 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 firstname.lastname@example.org if you are interested in performing.
If you are interested in making a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or donate directly on the farm website.
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.
Posted by New Vermont Cooking at 2:50 PM