Monday, September 12, 2011
Local Food: Embracing the best flavors of Fall, this week's bar bite, offered exclusively at the bar, is a rich and earthy chicken liver and apple wrapped in bacon. Steven slowly cooks spicy red onions from Riverside Farm to bring out all their natural sugars, adds a few drops of Dunc's Mill maple rum, and with a bit of time creates a sweet onion jam. A wedge of crispy Duchess apple from Josh Karp in Greensboro is sautéed along with a chicken liver from Pete in Craftsbury. Crispy bacon from Winding Brook Farm wraps the duo, which is perched on Matzoh from Charlie at Patchwork Farm. The onion jam provides just the right amount of sweetness to round out this one bite wonder.
At the Bar: Stop by for our Sunday and Monday drink specials. This Sunday, September 18 we offer a $2.50 pint of Long Trail Harvest Ale, a $4 glass of East Shore Vineyard Traminette or Cabernet Franc. The Berry Melontini is offered for $5, made with melon from Pete's, strawberries from Hazendale and Green Mountain Organic Vodka.
Around the Galaxy: On Tuesday, September 20th, Beth Kanell will discuss her newest book for teens, The Secret Room. The book is a Vermont adventure set in a fictionalized version of North Danville. Come to the Galaxy to meet Beth and hear her read beginning at 7PM.
Music Notes: Flat Top Trio joins us this Thursday, September 15 at 7:30. Be sure to catch this Bluegrass/Americana group- you might even end up with a free cd!
Local Art: Visit with Montpelier artist Maggie Neale and explore her color musings at Claire's on Monday, September 19 from 4-6. Whether with hand painted silk scarves, large silk hangings, hand woven chenille scarves or oil paintings, Maggie allows color to rule, to flow, and to transform.
Local Events: Bring Vermont history alive with Linda Radtke at the Hardwick Town House on Friday, September 16 at 7:00. Singer and researcher Radtke will be joined by pianist Arthur Zorn to sing the songs that grew up with Vermont from the Vermont Historical Society's collection of sheet music. Call the Jeudevine Library for more information at 472-5948.
Reminders: 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 6:00 PM