Monday, March 21, 2011
Each of us at Claire's extends a big thank you to everyone who came for dinner and music last Thursday in support of Pete's Greens and Vermont agriculture. Appreciation especially to the musicians who contributed their considerable talent to a spirited evening as this photo from the Burlington Free Press conveys.
Local Food: With the arrival of spring and the promised end of cold weather in sight, it is almost time to dig out and gather around the grill. While we wait for more snow to melt, Steven is preparing grilled bratwurst to tide us over. A German staple that comes from Applecheek Farm in Hyde Park, bratwurst is made with beef and pork, a special spice blend, and some Long Trail Ale. We serve the bratwurst with a rich potato gratin made from Deep Root Organic Cooperative potatoes, from Johnson, and Bonnieview Farm's grassy and nutty Mossend Blanc cheese. Steven adds the traditional accompaniment for bratwurst -- mustard -- to caramelized onions for another layer of flavor. A whipped Rabbi's Roots horseradish cream tops the dish for the final kick.
Around the Galaxy: Galaxy is a great resource for finding the information you need. Financial Intelligence: A Manager's Guide to Knowing What the Numbers Really Mean and Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation are just two examples of books that Galaxy is stocking in anticipation of the opening of the Vermont Food Venture Center.
Music Notes: Boston based acoustic/folk duo Tall Heights join us this Thursday, March 24 at 7:30. Don't miss their captivating vocal harmonies and folk-inspired accompaniment of cello and acoustic guitar.
Local Events: Sterling College hosts a comprehensive, full day workshop on "Bringing your Product to Market: Specialty Food Product Development." Experts Cathy Bacon and Molly Creelman will discuss a variety of topics related to selling your products on Wednesday, March 23 from 8:30-4:30. RSVP to Heidi Krantz at 472-5840 or firstname.lastname@example.org
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 3:00 PM