Monday, May 2, 2011
Local Food: Satisfy your hankering for a sandwich at Sunday "Blunch," when Steven builds an ample meal on beer-battered trout from Mountain Foot Farm in Wheelock and crispy bacon from Pete's Greens, served on toasted slices of Elmore Mountain baguette. Spinach from David Allen at Hazendale Farm adds the light green of the season, and the sandwich is spread with a house-made mayonnaise that includes basil from Pete's. The plate is topped with pickled red onions from Sweet Mountain Farm for some extra tart. Our fish sandwich pairs well with a glass of Fresh Tracks Rosé. Crispy French fries, made with potatoes from Blackwell Roots, and our own ketchup accompany the sandwich.
Around the Galaxy: Vermont author Bill Schubart will stop by to talk about his new book, Fat People, on Tuesday, May 10 at 7:00. Alice Levitt of Seven Days says, "In Schubart's stories, we meet a vividly realized cast of characters who all fight a battle with the scale. Some emerge relatively unscathed. Many don't emerge at all...Schubart loves food, and he doesn't hide it. But in Fat People, which he self-published through his company Magic Hill, he explores the dark side of that passion." A reading and book signing will follow his talk at Galaxy.
Music Notes: Burlington musicians Dr. Ruckus bring on the funk with their repertoire of favorite jazz, funk and rock standards this Thursday, May 5 at 7:30. Check out the mix of guitar, bass, drums, sax and trombone and support Vermont music.
Local Events: May 7 is Green Up Day. Started in 1970, Vermont was the first state to designate a day to clean up the entire state. Find out how you can participate here.
Reminders: Make a Blunch reservation for Mother's Day, May 8, and be entered to win a $25 gift certificate for mom! We will also be serving dinner from 5-8.
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 5:00 PM